Food Protection Trends最新文献

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.

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.

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.

Foodborne illness affects approximately 48 million Americans annually. Food irradiation is a safe and effective way to kill bacteria and extend a product's shelf-life. However, challenges to wider implementation of this technology include consumer hesitancy stemming from misconceptions about safety and lack of knowledge of irradiation's benefits. Research has shown that consumers are more willing to accept irradiation if informed about its safety. Due to increases in multistate foodborne outbreaks and consumers' growing concern and expectation of food safety, it is an opportune time to reconsider irradiation as a food safety tool. Consumer attitudes toward food safety differ by demographic characteristics; however, research on the association of demographic factors with attitudes on food irradiation are limited. Data collected from a survey (N=1,009) conducted in August 2022 were analyzed to describe the relationship between age and food irradiation knowledge as influential factors to purchase irradiated foods. More than half (56%) of respondents reported that learning more about irradiation would likely influence purchasing decisions; older adults were more knowledgeable about food irradiation. These findings suggest that age could be an important factor to consider when tailoring messaging as a prevention strategy around the benefits of food irradiation.

Food irradiation has been studied comprehensively and has been determined to be a safe and effective process for improving food safety. Despite this potential public health impact and current use in developed countries, the technology is not commonly used in the United States, with consumer acceptance often cited as a barrier. Given changes in consumer food-purchasing trends, advancements in irradiation technology, and an increase in multistate foodborne outbreaks, it is an opportune time to revisit consumer acceptance and factors that influence the purchase of irradiated food. We conducted seven focus groups to assess knowledge, attitudes, and practices regarding irradiation as a food safety intervention. Meetings were virtual, lasted 90 min, and were held March 15-18, 2021. Participants were stratified into three groups using quota sampling: adults aged 18-64 years, parents of children aged 0-4 years, and adults aged 65 years and older. Consistent with past research, consumers were unaware of what food irradiation is. Facilitators for purchasing irradiated foods included protection from foodborne illness, reduced risk from certain foods, and support from public health agencies. Barriers included lack of knowledge, safety concerns, price, packaging, and a distrust of food technology. The results from these focus groups can inform public messaging and foodborne illness prevention strategies.