The United States Food and Drug Administration (FDA), in collaboration with federal, state, and local partners, identifies, responds to, and prevents outbreaks linked to FDA-regulated products. If FDA determines a firm is not in compliance with applicable FDA requirements, the firm may be informed through a Warning Letter (WL). This study provides an overview of the WLs issued to firms that were involved in FDA-led multistate foodborne outbreak investigations. WLs, issued from January 2018 through August 2023, were obtained from the FDA.gov website. Twenty-two of these WLs were issued to domestic firms after the conclusion of foodborne outbreak investigations. Forty-six regulatory citations were identified across the WLs, with 1-8 violations per WL. Microbial pathogens accounted for the food safety hazards cited in all but one letter, with Salmonella representing the majority of hazards. Two citations were issued most frequently: deficiencies in Foreign Supplier Verification Plans, and failure to identify and evaluate hazards requiring a preventive control. FDA is committed to protecting the nation's food supply, and WLs help achieve prompt voluntary compliance. Understanding the regulatory violations identified during outbreak investigations may help the food industry and regulators alike focus prevention efforts and reduce the burden of foodborne illness.
Foodborne poisoning from mushroom consumption remains a critical food safety concern. An outbreak of mushroom poisoning in Montana in 2023 was linked to morel mushrooms imported from China. After eating at a restaurant in Montana, 51 people experienced gastrointestinal illness, resulting in three hospitalizations and two deaths,. Ultimately, the outbreak was linked to the consumption of undercooked and raw morel mushrooms, highlighting the importance of proper cooking to reduce toxin levels and mitigate the risk of illness. Concerns regarding potential harmful effects of consuming raw morels suggest the need for increased awareness and caution among consumers and restaurants. Relevant food safety recommendations since the outbreak occurred have become publicly available, including messaging to avoid the consumption of raw morels and thorough cooking of these mushrooms. The investigation revealed industry knowledge gaps in the safe preparation of morel mushrooms, shedding light on the impact of inadequate food safety measures. Regulatory guidance, voluntary labeling information, and further outreach to consumers promoting awareness and use of publicly available cooking advice may enhance awareness and safety regarding consumption of morel mushrooms.
Surface sanitation is used to mitigate the transmission of infectious agents and is the collective process of washing a surface then rinsing it with potable water to remove debris and residual cleaning agent. If necessary and depending on surface type, contamination event, or regulatory requirement, an antimicrobial agent (chemical sanitizer or disinfectant) registered with the Environmental Protection Agency or heat (steam or hot water) can be applied to the surface to reduce or inactivate pathogenic microorganisms. The absence of universally defined terms and regulations pertaining to the various stages of surface sanitation has resulted in confusion, potentially leading to inadequate sanitation practices and persistent surface contamination. We addressed this issue by raising awareness of the significance of surface cleaning and elucidating the fundamental principles, key considerations, and potential areas for improvement concerning surface cleaning. Specific topics covered include a comprehensive description of surface cleaning, barriers hindering effective surface cleaning, correlation between contamination and foodborne disease outbreaks, and variations among cleaning agents. To maintain conciseness and relevance, the exclusive focus is on hard, nonporous surfaces, which have been identified as potential sources for the transmission of pathogenic microorganisms associated with foodborne illnesses.
Salmonella is of concern in the fresh produce sector, and a recent outbreak of Salmonella infections was associated with baby cucumbers in Australia. Some consumers advocate peeling cucumbers to improve food safety. We investigated the transfer of Salmonella Typhimurium (n = 2) and Salmonella Newport (n = 1) from unrinsed and rinsed cucumber skin to flesh and peelers (stainless steel or plastic) during peeling of baby cucumbers. Levels of Salmonella attached to cucumbers were ~7.64 to 7.87 log CFU/g (unrinsed) and ~6.75 to 7.40 log CFU/g (rinsed). Levels of Salmonella Typhimurium transferred onto the flesh were higher (~0.1 to 1.8 log %) than those of Salmonella Newport (~-1.7 to 1.4 log %) irrespective of rinsing prior to peeling. Levels of Salmonella transferred to the stainless steel peeler were generally lower (~-3.62 to 1.58 log %) than those transferred to the plastic peeler (~−3.74 to −0.52 log %). Rinsing reduced attachment of Salmonella tounpeeled cucumber (~0.50 to 1.00 log CFU/g) and reducedtransfer to the flesh (~−1.71 to 1.11 log %) and peelers(~−3.71 to −1.42 log %). Salmonella strains and peeler material may contribute to the degree of transfer. Stainless steel peelers may be a better option for consumers, but use of these peelers does not eliminate the risk of Salmonella transfer during peeling.
Chlorine and peroxyacetic acid (PAA) are widely used throughout the food industry as economical and effective sanitizers. However, efficacy is partially dependent on proper storage conditions, as they are affected by UV light exposure, temperature, and pH, but the degree to which these factors influence sanitizer effectiveness has not been well described. This study examined the effects of plastic bottle type (transparent or opaque) and storage conditions on chlorine (200 ppm of free chlorine) and PAA (60 to 80 ppm) concentrations. Bottles were stored in outdoor, indoor, or refrigerated conditions, and sanitizer concentrations were measured over a 32-day period (summer 2022). Although bottle type significantly affected chlorine stability, it did not result in a significant reduction in PAA concentration. The free chlorine concentration in sanitizers stored in translucent bottles was depleted by day 4 of outdoor storage and ca. 50 ppm by day 13 when stored at room temperature. PAA concentrations stored outdoors or at room temperature ranged from ca. 0 to 30 ppm by day 32. Both sanitizer concentrations remained consistent under refrigeration for all bottle types through the 32-day period. Proper storage and monitoring of sanitizer can ensure adequate microbial reduction when used in food handling environments.
