More than half of food recalls in the United Kingdom over a 5-year period were due to allergens, according to a recently released study.
Allergen-related recalls increased annually until 2019, peaking at 118 before decreasing to 82 and 84 in 2020 and 2021 respectively. The reduction was potential because of direct and indirect impacts of the COVID pandemic and improved labeling, said researchers.
Abstract
Knowledge of thresholds constitutes a critical requirement to assessing the risk from allergens, as they are a characteristic of the hazard that allergens present to the food-allergic population.
FAO and WHO reconvened the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens for a second meeting to provide scientific advice on review and establish threshold levels in foods for the priority allergens.
The expert committee concurred that the benchmark dose/probabilistic hazard assessment approach aligned most closely with the requests of the Codex Committees. After extensive discussion, the expert committee reached a consensus on reference doses (RfD) for priority allergenic foods, meeting the criterion for HBGV that they should reflect a range of exposure without appreciable health risk.
Abstract
Background: The disinfection process represents an important activity closely linked to the removal of micro-organisms in common processing systems. Traditional disinfectants are often not sufficient to avoid the spread of food pathogens; therefore, innovative strategies for decontamination are crucial to countering microbial transmission. This study aims to assess the antimicrobial efficiency of tetrapotassium iminodisuccinic acid salt (IDSK) against the most common pathogens present on surfaces, especially in food-borne environments. Methods: IDSK was synthesized from maleic anhydride and characterized through nuclear magnetic resonance (NMR) spectroscopy (both 1H-NMR and 13C-NMR), thermogravimetric analysis (TGA) and Fourier Transform Infrared (FTIR) spectroscopy. The antibacterial activity was performed via the broth microdilution method and time-killing assays against Escherichia coli, Staphylococcus aureus, Salmonella enterica, Enterococcus faecalis and Pseudomonas aeruginosa (IDSK concentration range: 0.5–0.002 M). The biofilm biomass eradicating activity was assessed via a crystal violet (CV) assay. Results: The minimum inhibitory concentration (MIC) of IDSK was 0.25 M for all tested strains, exerting bacteriostatic action. IDSK also reduced biofilm biomass in a dose-dependent manner, reaching rates of about 50% eradication at a dose of 0.25 M. The advantages of using this innovative compound are not limited to disinfecting efficiency but also include its high biodegradability and its sustainable synthesis. Conclusions: IDSK could represent an innovative and advantageous disinfectant for food processing and workers’ activities, leading to a better quality of food and safer working conditions for the operators.
Salmonella, E. coli, and Yersinia infections all went up in 2021, according to new data from the European Centre for Disease Prevention and Control (ECDC).
A previous article covered statistics for Hepatitis A, Campylobacter, and Listeria.
Thirty countries reported 61,236 salmonellosis cases, of which 60,494 were laboratory-confirmed in 2021. This was an increase of 14 percent from 53,163 cases in 2020.
While the number of HPAI virus detections in sea bird breeding colonies came down since the previous reporting period (June to September 2022), the number of cases in water birds and poultry has increased. The rise in the number of outbreaks in poultry since the summer is suspected to be linked to the spread of the virus via water birds. Detailed information on the number and evolution of cases can be found in a new interactive dashboard published by EFSA.
The ongoing HPAI epidemic is the largest ever observed in Europe. In the first year of the epidemic, which ran from October 2021 to September 2022, a total of 2,520 outbreaks in poultry, 227 in captive birds, and 3,867 detections in wild birds were notified in 37 European countries. Some 50 million birds were culled in affected farms. The unusual persistence of HPAI in wild birds and poultry throughout the summer of 2022 means that for the first time there was no clear separation between the end of the first year of the epidemic and the beginning of this year’s HPAI season, which began in October 2022.
Statistics on six diseases causing the most food and waterborne infections in Europe have been published by the European Centre for Disease Prevention and Control (ECDC).
The most recent data shows hepatitis A cases in 2021 were at their lowest since EU-level surveillance began in 2007, while five other diseases rose toward pre-pandemic levels.
A food safety platform in the United Kingdom has selected an initial batch of projects to receive grants.
The UK Food Safety Research Network (FSRN) will fund six projects with amounts ranging from £30,000 ($36,100) to £62,000 ($74,700).
Each project involves researchers partnering with companies or government agencies in the food sector.
The cost of food is the main concern for people this Christmas but safety is still important, according to a survey.
Research from safefood revealed that almost 4 in 10 people in Ireland are concerned about getting Christmas dinner right. The group safefood promotes food safety and nutrition in Northern Ireland and the Republic of Ireland.
Multiple cooks, meals, desserts and people running in and out of the kitchen can make the holidays chaotic. But nothing can add to all that chaos, like food poisoning. Luckily, there are a few rules to help avoid a food poisoning nightmare before Christmas.
Here are four simple rules to keep your family safe this holiday season — clean, separate, cook and chill.
Although Shiga toxin-producing Escherichia coli (STEC) have been isolated from a variety of food production animals, they are most commonly associated with ruminants from which we derive meat and milk. Because of the widespread and diverse nature of ruminant-derived food production, coupled with the near ubiquity of STEC worldwide, there is no single definitive solution for controlling STEC that will work alone or in all situations. Instead, the introduction of multiple interventions applied in sequence, as a “multiple-hurdle scheme” at several points throughout the food chain (including processing, transport and handling) will be most effective.
Since the publication of the 2004 risk assessment, outbreaks of illness and resultant deaths due to L. monocytogenes continue to occur across the globe. Continued effort is needed to summarize and critically evaluate the most recent information on L. monocytogenes in RTE foods. New data to improve and further inform the 2004 Risk Assessment is available for nearly every factor considered previously, including new quantitative data on L. monocytogenes contamination of foods.
To facilitate this work, an FAO/WHO expert meeting was held by virtual means from 20 October to 6 November 2020 to review and discuss the available data and background documents, and to assess the need to modify and update risk assessment models/tools. This report focuses on the deliberations and conclusions of the expert meeting.
Two final reports on controls measures for E. coli and for Listeria in ready-to-eat food have been unveiled by FAO and WHO.
The World Health Organization (WHO) and UN Food and Agriculture Organization (FAO) published the complete reports as part of the microbiological risk assessment series.
A fatal Listeria outbreak in the United Kingdom has been traced to a salmon-smoking processing factory in Scotland.
Food Standards Scotland (FSS) and the Food Standards Agency (FSA) have now named the company involved in the outbreak that has affected 15 people since October 2020 in England, Scotland, and Wales. Nine patients have become ill since January 2022, with many of them eating ready-to-eat smoked fish before falling sick.
Irish people generally have good knowledge of the main aspects to prevent Salmonella infection, according to recently published study results.
Researchers evaluated consumers’ food safety knowledge by looking at their practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated food-handling practices.
Callan Bacon Ltd. is recalling Smoked 100% Irish Ham Fillet and Unsmoked 100% Irish Ham Fillet with specific barcodes due to incorrect boiling instructions detailed on the label. The implicated ham fillets were sold in Lidl stores.
Abstract
This report of the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of zoonoses monitoring and surveillance activities carried out in 2021 in 27 MSs, the United Kingdom (Northern Ireland) and nine non‐MSs. Key statistics on zoonoses and zoonotic agents in humans, food, animals and feed are provided and interpreted historically. In 2021, the first and second most reported zoonoses in humans were campylobacteriosis and salmonellosis, respectively. Cases of campylobacteriosis and salmonellosis increased in comparison with 2020, but decreased compared with previous years. In 2021, data collection and analysis at the EU level were still impacted by the COVID‐19 pandemic and the control measures adopted in the MSs, including partial or total lockdowns. Sixteen MSs and the United Kingdom (Northern Ireland) achieved all the established targets in poultry populations for reduction in Salmonella prevalence for the relevant serovars. Salmonella samples from carcases of various animal species and samples for Campylobacter quantification from broiler carcases were more frequently positive when performed by the competent authorities than when own‐checks were conducted. Yersiniosis was the third most reported zoonosis in humans, followed by Shiga toxin‐producing Escherichia coli (STEC) and Listeria monocytogenes infections. L. monocytogenes and West Nile virus infections were the most severe zoonotic diseases, with the most hospitalisations and highest case fatality rates. Overall, MSs reported more foodborne outbreaks and cases in 2021 than in 2020. S. Enteritidis remained the most frequently reported causative agent for foodborne outbreaks. Salmonella in ‘eggs and egg products’ and in ‘mixed foods’ were the agent/food pairs of most concern. Outbreaks linked to ‘vegetables and juices and products thereof’ rose considerably compared with previous years. This report also provides updates on brucellosis, Coxiella burnetii (Q fever), echinococcosis, rabies, toxoplasmosis, trichinellosis, tuberculosis due to Mycobacterium bovis or M. caprae, and tularaemia.
In 2021 there was an overall increase in reported cases of zoonotic diseases and foodborne outbreaks compared to the previous year, but levels are still well below those of the pre-pandemic years, reveals the latest annual EU One Health zoonosis report released by EFSA and ECDC.
The general drop compared to pre-pandemic years in reported cases and outbreaks is probably linked to COVID-19 control measures, which were still in place in 2021. Among the few exceptions are the number of cases for yersiniosis and those of foodborne listeriosis outbreaks, which exceeded pre-pandemic levels.
The most frequent cause of foodborne outbreaks was Salmonella, which accounted for 19.3% (773) of the total. Foodborne outbreaks differ from overall reported disease cases in that they are events in which at least two people contract the same illness from the same contaminated food. The most common sources of salmonellosis outbreaks were eggs, egg products, and “mixed foods”, which are meals composed of various ingredients.
Animal by-products, origin declarations, and potatoes are some of the topics on the radar of the National Food Crime Unit (NFCU), according to the agency’s annual update.
Major risks are the conflict in Ukraine and the cost-of-living crisis in the UK. For the latter, intelligence is pointing to cost-cutting practices by businesses, mostly in smaller-scale establishments, which may lead to fake or unsafe products being offered to consumers or other companies.
NFCU action from 2021 to 2022 included closing websites that sold the toxic chemical 2,4- dinitrophenol (DNP) for human consumption. Operation Atlas, which began in June 2020, investigated the sale of DNP and other drugs on the dark web. Jack Finney was jailed for two years after pleading guilty to offenses related to selling DNP. Also, a consultation around including DNP in the Poisons Act has now concluded.
New research from safefood reveals that almost 4 in 10 people are concerned about getting Christmas dinner right this year. The main concern is the cost of the food (52%) while 9% of respondents claimed to be worried about overcooking turkey and 6% are focused on undercooking it and not being sure if it’s safe to eat. Other concerns included getting all of the food to the table hot (9%) and having leftover food that goes to waste (9%).
The research was commissioned by safefood as part of the annual ‘Trust the Meat Thermometer’ campaign. This year, safefood is again supporting home cooks to help them ensure that turkey is neither overcooked and more importantly, not undercooked. Their advice is to use a meat thermometer to ensure that turkey is cooked through to 75 degrees Celsius. safefood also has extra information this year on Christmas dinner leftovers to ensure they’re not going to waste.
The vision of the WHO Global Strategy for Food Safety 2022-2030 is to ensure that all people, everywhere, consume safe and healthy food so as to reduce the burden of foodborne diseases. The strategy was adopted by the 75th World Health Assembly. With five interlinked and mutually supportive strategic priorities, the strategy aims to build forward-looking, evidence-based, people-centred, and cost-effective food safety systems with coordinated governance and adequate infrastructures.
The WHO Secretariat has prepared the WHO Global Strategy for Food Safety with the advice of the Technical Advisory Group (TAG) on Food Safety: Safer food for better health. The current strategy reflects feedback received through a comprehensive consultation process with Member States and governmental institutions, United Nations agencies and other intergovernmental organizations, academic institutions, non-governmental organizations, private sector entities, and individuals working in public health and food safety.
Download here the WHO Global Strategy for Food Safety 2022-2030
