TORONTO — Two sessions at the International Association for Food Protection (IAFP) conference dealt with the complexities of Listeria and performance standards.

Sanjay Gummalla, from the American Frozen Food Institute (AFFI), said the premise that a single cell of Listeria monocytogenes can cause disease does not have scientific basis.

Gummalla

Continue Reading IAFP talks focus on Listeria risk and performance standards

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert over concerns that fully cooked, ready-to-eat (RTE) pasta sauce labeled as pizza sauce contains anchovies and milk, known allergens, as well as ground beef and sulfites, which are not declared on the product

Continue Reading Mislabeling and consumer complaint leads to public health alert for pasta sauce

The New York City Health Department is currently investigating a cluster of three patients with Listeria monocytogenes infections.

All three patients reported purchasing ready-to-eat products from a deli counter, prior to illness onset, at NetCost Market at 3100 Ocean Ave. in Brooklyn. All three are from Brooklyn.

Patrons who purchased
Continue Reading Market in NYC linked to three Listeria hospitalizations

An analysis of more than 1,000 ready-to-eat (RTE) spreads and dips in Ireland has found the majority free from contamination.

The Food Safety Authority of Ireland (FSAI) survey investigated the prevalence of Listeria monocytogenes, Salmonella, Campylobacter, Enterobacteriaceae, and E. coli, which is an indicator of fecal contamination, in refrigerated RTE
Continue Reading Irish survey finds rare contamination of spreads, dips

A customer complaint about what appears to be undercooked chicken has prompted Tarantino Wholesale Foods Distributor to recall more than 1,000 pounds of ready-to-eat chicken breasts.

Undercooked chicken can result in the potential survival of bacterial pathogens in the products, according to the recall notice posted by the USDA’s Food
Continue Reading ‘Ready-to-eat’ chicken may be undercooked; firm launches recall

Researchers have provided alternatives to the zero-tolerance approach used in the United States to manage Listeria in low-risk foods.

The U.S. has this method for all ready-to-eat (RTE) foods, regardless of risk profile, so all positive tests prompt a recall.

“A blanket zero-tolerance policy for all RTE foods provides a
Continue Reading Researchers call for change in approach to Listeria in low risk foods

Up to 100 people could be affected by an ongoing Campylobacter outbreak on a Danish island.

The Danish Veterinary and Food Administration (Fødevarestyrelsen), DTU Food Institute and Statens Serum Institut (SSI) are investigating the outbreak that began in Bornholm in early June.

The alarm was first raised by Bornholms hospital
Continue Reading Danish officials search for source of Campylobacter outbreak