In this article we welcome guest author and industry expert, Alec Kyriakides, to explore some of the food safety developments, recalls and incidents that have happened recently.

 

Food Safety Developments

Mpox

The declaration by the World Health Organisation (WHO) of Mpox as a “public health emergency of international concern” once again highlights the risk presented by infectious microbial disease agents. The WHO provides detailed information regarding the virus, transmission, prevention and outbreaks. Mpox virus is predominantly spread through close or direct contact with an infected individual via contaminated materials or through contact with or consumption of infected animals. This has been reported to vary between different clades of the virus with Clade Ia reportedly spread more commonly through bushmeat and Clade Ib and Clade II through person to person contact. The source of Mpox virus in nature is not known but many small mammals and rodent species, in particular, may carry the virus in parts of West and Central Africa. Outbreaks have generally been localised to West and Central Africa although recently, isolated cases have been reported beyond the African continent, mainly believed to be due to travel from outbreak regions. The risk to the global food supply chain is low given the predominant spread through close contact with an infected person but it does serve as an important reminder of the need for food businesses to have effective plans in place for managing such risks in their supply chain especially with regard to worker exposure and infectious disease control generally and for food specifically.

Turtles and salmonellosis

The Centers for Disease Control and Prevention (CDC) in the USA issued an alert regarding multistate outbreaks of salmonellosis linked to small turtles. This resulted in 51 illnesses with 23 hospitalisations across 21 states and, although primarily implicating the handling of the reptiles (not consumption!), it serves as an important reminder that reptiles are a source of Salmonella spp. and the need for good personal hygiene practices when handling them.

FSANZ Nutrition Panel Calculator

Food Standards Australia New Zealand (FSANZ) has recently launched the first in four instructive videos to accompany its nutrition panel calculator. This is a very useful video and tool that supports the generation of nutrition labels for prepackaged food to ensure compliance with the Australia New Zealand Food Standards Code and is a must for those operating in these markets.

Risks associated with raw milk

Raw milk consumption remains legal and commonplace in many countries and the risks associated with its consumption continue to be highlighted through outbreaks and contamination events especially with enteric pathogens i.e. Salmonella spp., and Campylobacter spp., and Listeria monocytogenes. Eighteen people in Idaho, USA who had recently consumed raw milk reported symptoms of campylobacteriosis and all tested positive for Campylobacter spp. A brand of raw milk was recalled in New Zealand recently due to contamination with Listeria monocytogenes and this was followed by a recall of raw cream due to Campylobacter spp., contamination, also in New Zealand. The US Food and Drug Administration published an interesting review of the outbreaks associated with raw milk consumption over the last 20 years.

Food Recall Highlights

The data used for this food recall highlights review is sourced from open access recall databases covering different countries and continents including the USA (Food & Drug Administration and the United States Department of Agriculture), the UK (Food Standards Agency), Germany (Federal Office of Consumer Protection and Food Safety) and Australia (Food Standards Australia New Zealand).

Microbiological contamination of foods with Listeria monocytogenes and Salmonella spp. resulted in the majority of public recalls including;

 

Allergen recalls were spread more evenly in August with milk, sulphites and multiple allergens representing the highest numbers;

 

Physical contamination with metal was the most common reason for recalls in this category;

 

Chemical recalls continued to be dominated by contamination with excessive levels of lead in dried cinnamon products together with other chemical contaminants and illegal ingredients;

 

   

Author

 

Alec Kyriakides

BRCGS International Advisory Board Chair

Independent Food Safety Consultant