In the news

Applied and Environmental Microbiology published (Vol 91, No 4) an article by Branner et al. on an outbreak of Bacillus velezensis as a cause of “ropey bread.” The article appears to be the first mention of Bacillus velezensis as a contributor to the re-emergence of rope spoilage in the bakery industry. Given the ability of B. velezensis to be an effective biocontrol agent and to grow at pH and water activity levels of many baked goods, there is a need to study issues along the entire food chain to balance the impact of biocontrol additives on food production and safety. Thirty-five employees identified as having been at a celebration event across 11 sites. The Ohio Department of Health Bureau of Public Health Laboratory analyzed the leftover cake. The odds that cake caused symptoms were 9.23 (1.02–83). Enteric symptoms developed 0.41–4.5 hours after exposure, with 5 of 12 cases having latent diarrhea. Cakes were positive for Bacillus velezensis. Given the ability of B. velezensis to be an effective biocontrol agent and to grow at pH and water activity levels like many baked goods, there is a need to study issues along the entire food chain to balance the impact of biocontrol additives on food production and safety. @ https://journals.asm.org/doi/10.1128/aem.02570-24

The CORE update list of outbreaks and adverse events includes seven postings due to the addition of two outbreaks. A new outbreak of Salmonella Enteritidis (ref #1300) linked to an unidentified product has been added to the table. FDA has initiated traceback. A new outbreak of Salmonella Enteritidis (ref #1301) linked to an unidentified product has been added to the table. FDA has initiated traceback. @ https://www.fda.gov/food/outbreaks-foodborne-illness/investigations-foodborne-illness-outbreaks?utm_medium=email&utm_source=govdelivery

The Journal of Food Protection published a manuscript (in press) entitled “Real-time detection of Foodborne Pathogens and Biofilm in the food processing environment with Bactiscan, a macro-scale fluorescence device.” Bactiscan is investigated as an alternative detection approach, a macro-scale and reagentless device that detects microbial contamination by activating the green fluorescence of glycoproteins in the bacterial cell wall. The detection capability of Bactiscan was tested on foodborne pathogens Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus. Detection by Bactiscan was possible to 1.20*106 colony forming units (CFU), compared to 1.36*104 CFU by ATP swab testing, where Bactiscan detection limits were defined by the concentration at which 50% of the samples were observed under the illumination of the device. Heat-killed and chlorine stressed E. coli and S. enterica caused a 2-log reduction in detection by ATP swab tests (p≤0.05), while detection by Bactiscan was unaffected (p≥0.05). In situ contamination studies determined that Bactiscan can detect microbial contamination on chicken, salmon, and yogurt samples with stronger fluorescence than a competitor’s UV torch. These data demonstrate that Bactiscan can effectively detect bacteria present in the food processing environment and can complement existing technologies to improve food industry cleaning practices and infection prevention. @ https://www.sciencedirect.com/science/article/pii/S0362028X25000638?dgcid=raven_sd_aip_email

The US Department of Health and Human Services and the US Food and Drug Administration (FDA) announced a series of new measures to phase out all petroleum-based synthetic dyes from the nation’s food supply. Demonstrating a significant milestone in the administration’s broader initiative to Make America Healthy Again. The FDA is taking the following actions (1) Establishing a national standard and timeline for the food industry to transition from petrochemical-based dyes to natural alternatives. (2) Initiating the process to revoke authorization for two synthetic food colorings—Citrus Red No. 2 and Orange B—within the coming months. (3) Working with industry to eliminate six remaining synthetic dyes FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1, and FD&C Blue No. 2 from the food supply by the end of next year. (4) Authorizing four new natural color additives in the coming weeks while also accelerating the review and approval of others. (5) Partnering with the National Institutes of Health (NIH) to conduct comprehensive research on how food additives impact children’s health and development. (6) Requesting food companies to remove FD&C Red No. 3 sooner than the 2027-2028 deadline previously required. The FDA is fast-tracking the review of calcium phosphate, Galdieria extract blue, gardenia blue, butterfly pea flower extract, and other natural alternatives to synthetic food dyes. The agency is also taking steps to issue guidance and provide regulatory flexibilities to industries. “Today, the FDA is asking food companies to substitute petrochemical dyes with natural ingredients for American children as they already do in Europe and Canada,” said FDA Commissioner Marty Makary, MD, MPH. In partnership with the NIH Nutrition Regulatory Science and Research Program, the FDA will enhance nutrition and food-related research to better inform regulatory decisions. This collaboration will strengthen the FDA’s ability to develop evidence-based food policies, support a healthier America, and advance the priorities of the Make America Healthy Again Commission. @ https://www.fda.gov/news-events/press-announcements/hhs-fda-phase-out-petroleum-based-synthetic-dyes-nations-food-supply?utm_medium=email&utm_source=govdelivery