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The FDA announced a new protocol for the development and registration of antimicrobial treatments for pre-harvest agricultural water, such as the water used in farm irrigation systems.  The FDA and EPA developed the protocol that might help farmers address contamination issues in their water sources and protect consumers from foodborne illness. The goal is to develop treatment products for the agricultural water used to irrigate our nation’s leafy greens.  EPA’s approval of this protocol allows for companies to develop data on the effectiveness of their products in inactivating foodborne bacteria, such as E. coli or Salmonella, in pre-harvest agricultural water. While farmers are not required to treat their agricultural water, these treatments could be a valuable tool to help farmers ensure the safety of their produce. There currently are no registered antimicrobial treatment products that are authorized for use on agricultural fields, or for treatment of irrigation water systems or ponds. The FDA intends to release a proposed rule in late 2020, to revise certain agricultural water requirements in the Produce Safety Rule and to address practical implementation challenges while protecting public health. @ https://www.fda.gov/news-events/press-announcements/fda-announces-new-protocol-development-and-registration-treatments-preharvest-agricultural-water?utm_campaign=073020_PR_New%20Protocol%20Announced%20for%20Treatments%20for%20Preharvest%20Agricultural%20Water&utm_medium=email&utm_source=Eloqua

The industry uses salmonella prevalence as an indicator of food safety. An article published in Risk Analysis by T. Oscar from the USDA claims that prevalence is only one of several factors that determine the risk of salmonellosis. He created a predictive model for the risk of salmonellosis from individual lots of ground turkey as a function of Salmonella prevalence and other risk factors. Scenario analysis was used to evaluate the effects of model variables on the risk of salmonellosis. Epidemiological data were used to simulate Salmonella serotype virulence in a dose‐response model that was based on human outbreak and feeding trial data Risk of salmonellosis.  AU (total arbitrary units per lot) was affected (p ≤ 0.05) by several factors including (Ii)Salmonella prevalence, (II) number of Salmonella, and virulence, (III) incidence and extent of undercooking, (IV) food consumption behavior (V) host resistance. However, it was not (p > 0.05) affected by serving size, serving size distribution, or the total bacterial load of ground turkey when all other risk factors were held constant. When other risk factors were not held constant, Salmonella prevalence was not correlated (r = −0.39; p = 0.21) with the risk of salmonellosis. Therefore, Salmonella prevalence alone was not a good indicator of poultry food safety. The author encourages the utilization of the process risk model developed in the present study, to better protect public health from foodborne pathogens like Salmonella.@ https://doi.org/10.1111/risa.13563

Pillsbury’s announced that they would produce cookie dough that can be eaten raw or cooked. To achieve cookie dough free of pathogens, they use heat-treated flour and pasteurized eggs, creating a unique product that can be eaten straight from the package. Raw cookie dough caused several E. coli outbreaks. In recent years (2016 and 2019), two outbreaks of E. coli infections linked to raw flour made more than 80 people sick. In July of 2019, there was an outbreak E. coli O26 linked to ADM Milling Co. flour that resulted in many product recalls including cookie dough. Raw eggs are another ingredient in uncooked batter and dough that can make people sick because they can contain pathogens such as E. coli and Salmonella. The new process established remove these dangers and make the product safe to eat raw. @ https://www.generalmills.com/en/News/NewsReleases/Library/2020/July/Pillsbury-brings-childhood-dreams-to-life

Reuters reports that Tönnies, the meat processor that temporarily shut down operations in June after more than 1,500 plant employees were confirmed to have COVID-19 infections had 31 additional cases weeks after reopening the facility, authorities said on Friday. The Tönnies, the meat processor outbreak, in turn, led to about 600,000 people in the surrounding Guetersloh region being put back in lockdown, which has since been lifted. The original outbreak prompted Tönnies to launch a new health and safety plans at the pork plant, including testing all workers twice per week for exposure to coronavirus. The plant reopened last week after a new health and safety plan was introduced, including testing all workers twice a week for coronavirus. Since then, 7,300 tests have been undertaken with 31 people showing positive, said a statement from the local government authority in Guetersloh. But only three were regarded as new infections and have been quarantined. Germany has had more than 200,000 cases and over 9,000 deaths in total. @ https://www.reuters.com/article/us-health-coronavirus-germany-meat/more-german-abattoir-workers-test-positive-for-coronavirus-idUSKCN24P1QL