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A microbiological testing found that MONIQUE RANOU brand La gourmande duck gizzard salad was contaminated with Listeria. The product has been recalled from the market. @ https://kswfoodmicro.com/2020/11/13/france-product-recall-monique-ranou-brand-la-gourmande-duck-gizzard-salad-listeria-monocytogenes/

The Food Safety and Inspection Service (FSIS) reported a summary of foodborne illness associated with FSIS-regulated products. During FY 2017, FSIS investigated eight outbreaks that involved approximately 300 illnesses and over 100 hospitalizations. Of the eight outbreaks investigated, Salmonella (75.0%) was the most common pathogen, followed by STEC (12.5%) and Lm (12.5%). Among the six Salmonella outbreaks, beef, chicken, and pork products were associated with illnesses. There were two additional outbreaks investigated during FY 2017, one each caused by STEC and Lm. Available evidence did not implicate FSIS-regulated products as the source of illnesses in these outbreaks. During FY 2018, FSIS investigated 16 outbreaks that involved approximately 1,400 illnesses and more than 400 hospitalizations. Ten (62.5%) outbreaks involved illnesses in more than one state. Of the 16 outbreaks, Salmonella (56.3%) was the most common pathogen, followed by STEC (31.3%), Clostridium, Salmonella, and Lm (6.3%).  During FY 2019, FSIS investigated 16 outbreaks that involved approximately 1,000 illnesses and more than 175 hospitalizations. Of the 16 outbreaks investigated, Salmonella (43.8%) was the most common pathogen, followed by STEC (37.5%) and Lm (18.8 %). @ https://www.fsis.usda.gov/wps/portal/fsis/topics/data-collection-and-reports/fsis-data-analysis-and-reporting/data-reporting

The FDA reported that by November 9, 2020, 12 people from six states (CA (2), IL (4), MI (2), OH (1), PA (2), and VA (1)) were infected with the outbreak strain of E. coli O157:H7. Of 11 ill people with information available, five have been hospitalized. No deaths have been reported. The strain of E. coli found in the Michigan sample is a third distinct strain not genetically related to the strains causing two distinct multi-state outbreaks of Shiga-toxin producing E. coli O157:H7 (STEC) that FDA and CDC announced on October 28, 2020. There is not enough epidemiologic and traceback information available at this time to determine if ill people got sick from eating Tanimura & Antle romaine lettuce. @ https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-e-coli-o157h7-unknown-food-fall-2020?utm_medium=email&utm_source=govdelivery

An EU project, called Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction (C-SNIPER), led by AZTI, a technology center in Spain, developed a phage-based technology to reduce Campylobacter. A bacteriophage-based solution was developed as a natural antimicrobial in the farm (pre-harvest), at slaughter, and in processing facilities (post-harvest). A prototype of a phage solution against Campylobacter has been obtained, optimized, and set for production at a mini-pilot scale. A survey among poultry producers and consumers found high acceptance of 90% and 85% respectively towards the use of bacteriophages. There is no regulation in Europe on bacteriophage applications in food production, so they cannot be used. The FDA has approved phage products for Listeria, Salmonella, and E. coli but no Campylobacter. The project is at the commercialization stage with the goal of a commercial product in two years. @ https://www.foodsafetynews.com/2020/11/eu-project-uses-phages-to-tackle-campylobacter-in-poultry/