e. coli

It's clear rodents caught in two Woolworths stores could pose a food safety risk.

The Dunedin South store has been closed since Friday, and 23 rats have been trapped, in the second infestation since late last year.

Meanwhile, Christchurch's Eastgate store is being investigated after video posted online showed a mouse on a salad.

Massey University Professor, Steve Flint, says mice and rats could contaminate food with salmonella or E. coli bacteria.

"There is some risk, whether it's a big risk or not depends on how many rats or mice are involved, how long they've been there for- and a whole range of other things."

LISTEN ABOVE

See omnystudio.com/listener for privacy information.

Despite technological advancements in food safety in recent years, 2023 has been marked by some alarming food safety scandals globally, impacting public health and trust in the food industry. In this episode of the Xtalks Food Podcast, Sydney talks about the worst food safety scandals of 2023 and sheds light on the causes and consequences of these outbreaks and recalls. These scandals include a persistent Salmonella outbreak from poultry in the US; Listeria from frozen vegetables in Europe; an E. Coli outbreak linked to a Canadian daycare; pesticide residues in fruits and vegetables in India; and undeclared allergens in snacks in the UK, among others. These food safety scandals underline the critical importance of stringent food safety measures and regulations. The team discuss all the stages along the food supply chain that food safety could be weakened, from harvesting to preparation.

Also in this episode, Sydney talks about Postum, a beverage that originated as a caffeine-free coffee alternative. Invented in 1895 by Post Cereal Company founder C.W. Post, it was conceived as a healthier alternative to coffee. Post, who had a personal aversion to caffeine due to health reasons, sought to create a beverage that mimicked coffee’s richness without its potentially adverse effects. The original recipe comprised primarily of roasted wheat bran, wheat and molasses. This blend, when brewed, yields a warm, comforting beverage with an earthy taste reminiscent of coffee but with its own unique flavor profile. In recent years, there has been a resurgence in interest in Postum, partly driven by a broader trend towards healthier, more natural food and drink options. Although the team had never heard of Postum, they would be curious to try it and discuss how it differs from other coffee alternatives and coffee itself.

Read the full article here:

Worst Food Safety Scandals of 2023
Postum: A Time-Honored Coffee Alternative

For more food and beverage industry content, visit the Xtalks Vitals homepage.

Follow Us on Social Media

Twitter: @XtalksFood
Instagram: @Xtalks
Facebook: https://www.facebook.com/Xtalks.Webinars/
LinkedIn: https://www.linkedin.com/company/xtalks-webconferences
YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In recent times, fried rice syndrome has become a trending concern, especially after a TikTok video highlighted a tragic incident from 2008 involving a 20-year-old student. In this episode of the Xtalks Food Podcast, Sydney talks about fried rice syndrome, which refers to food poisoning caused by a bacterium called Bacillus cereus. It poses a significant threat when introduced to specific foods that are not adequately stored post-cooking. Such foods commonly include starchy items like rice and pasta, but even cooked vegetables and meats can be vulnerable. One distinct characteristic of B. cereus is its ability to produce spores — cells exceptionally resistant to heat. Therefore, while reheating might eliminate other bacteria, it might not be effective against B. cereus in food. When these spores find the right conditions, they can grow and produce the toxins responsible for fried rice syndrome. The team highlights the importance of properly storing and reheating leftovers and notes that meat isn’t the only food susceptible to foodborne illness.

Also in this episode, Sydney talks about why the US Food and Drug Administration (FDA) is set to remove brominated vegetable oil from its list of approved food additives. The move comes after the FDA National Center for Toxicological Research, the Center for Food Safety and Applied Nutrition and Toxicologic Pathology Associates in the US uncovered new evidence pointing to brominated vegetable oil’s potential harm. Originally sanctioned for use in measured doses, brominated vegetable oil has been used to keep citrus flavors from separating in some beverages. The reassessment of brominated vegetable oil’s place in the food industry aligns with the FDA’s obligation to base regulatory actions on scientific findings and risk assessments. A recent study connects brominated vegetable oil intake to heightened concentrations of bromine within bodily tissues, with a notable focus on thyroid health implications. The team posits this ban will be easier to implement since brominated vegetable oil has been largely phased out.

Read the full article here:

Fried Rice Syndrome: A Disturbing Reminder About the Dangers of Bacillus Cereus
Brominated Vegetable Oil Concerns Prompt FDA to Propose Ban

For more food and beverage industry content, visit the Xtalks Vitals homepage

Follow Us on Social Media

Twitter: @XtalksFood
Instagram: @Xtalks
Facebook: https://www.facebook.com/Xtalks.Webinars/
LinkedIn: https://www.linkedin.com/company/xtalks-webconferences
YouTube: https://www.youtube.com/c/XtalksWebinars/featured

The Trader Joe’s recall situation has garnered significant attention in the past few weeks, as the popular retail chain declared three different product recalls during the last week of July. In this episode of the Xtalks Food Podcast, Sydney talks about the details of the recall, which has raised some eyebrows with food safety. Trader Joe’s, in a statement to Vox, called the series of recalls “a coincidence.” Yet, Melvin Kramer, President of the EHA environmental and public health consulting group, suggests another theory. The unique appeal of Trader Joe’s to consumers lies in its blend of global and local foods produced by small-scale makers. This variety may increase Trader Joe’s recall risk compared to stores sourcing from large-scale manufacturers. Trader Joe’s has gained a cult-like following for selling a variety of local specialty foods and crafting engaging narratives about its brands; however, the recent increase in Trader Joe’s recall from once or twice a month to three times in a week is alarming. The team talks about the lack of oversight from federal authorities like the US Food and Drug Administration (FDA) and US Department of Agriculture (USDA) and wonder whether consumers are partially to blame for high demand.

Also in this episode, Sydney reviews Netflix’s new food safety documentary, “Poisoned: The Dirty Truth About Your Food.” The objective of the documentary is not to dictate what foods the audience should avoid due to health concerns or to debunk myths about so-called healthy foods. Rather, its primary focus is to shed light on the negligent food safety practices employed by various companies and federal authorities. The film unpacks a variety of food safety issues, starting with the notorious E. coli outbreak between 1992 and 1993 that claimed the lives of four children who had eaten contaminated burgers from the fast-food chain Jack in the Box. The film also profiled Kenneth Kendrick, a former plant manager at Peanut Corporation of America who blew the whistle on his boss, corporation owner Stewart Parnell, for tampering with inspection records to ship out contaminated nuts. The narrative unfolds through several viewpoints, including those of food industry attorneys, politicians, regulators, scientists, victims’ parents and implicated businesses. The team praises the documentary for shedding light on several important but overlooked food safety issues in the US.

Read the full article here:

Trader Joe’s Recall 2023: Multiple Products Under the Microscope
New Netflix Food Documentary Exposes America’s Faulty Food Safety System

For more food and beverage industry content, visit the Xtalks Vitals homepage.

Follow Us on Social Media

Twitter: @XtalksFood
Instagram: @Xtalks
Facebook: https://www.facebook.com/Xtalks.Webinars/
LinkedIn: https://www.linkedin.com/company/xtalks-webconferences
YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Canadian nanotechnology company Sixth Wave Innovations Inc. recently announced that its patent-pending Accelerated Molecularly Imprinted Polymer (AMIPs) food safety testing technology has expanded its library of detectable foodborne illness-causing pathogens. In this episode of the Xtalks Food Podcast, Sydney talks about the new tool, which will cover E. Coli, Salmonella, Listeria monocytogenes and Sarcina. From the identification of outbreaks to outpatient expenditures and lost wages, foodborne illness outbreaks cost Americans billions of dollars each year. Sixth Wave is hopeful its new food safety testing tool will reduce these multi-billion dollar outbreaks. The company’s AMIPs testing platform offers the food industry a fast, reliable and cost-effective way to increase food safety testing frequency and ensure the quality of food and beverage products. The team was surprised to hear how expensive foodborne illness outbreaks are and applaud Sixth Wave for creating a quick and effective testing tool.

Also, in this episode, Sydney talks about what will be trending in the specialty foods space for 2023, according to the Specialty Food Association (SFA) Trendspotter Panel. As consumers have been increasingly cooking at home during and post-pandemic, the panel predicted that brands will focus on providing tools and recipes for at-home chefs looking to make simple meals via meal kits and meal starters. The panel also predicted that consumers will be looking out for innovative packaging that can offer increased portability while lessening messiness. Continued sustainability and environmental concerns led environmentally friendly foods to rank second on the panel’s 2023 trends. Other major specialty food trends that the panel identified included an increased desire for globally inspired condiments, sauces and oils; interest in international fruit beverage and snack applications; and a continued shift toward naturally occurring sweeteners.

Read the full articles here:

New Food Safety Testing Tool Can Detect Multiple Foodborne Illness-Causing Pathogens

Top Trending Specialty Foods to Expect in 2023

For more food and beverage industry content, visit the Xtalks Vitals homepage.

Follow Us on Social Media 

Twitter: @XtalksFood
Instagram: @Xtalks
Facebook: https://www.facebook.com/Xtalks.Webinars/
LinkedIn: https://www.linkedin.com/company/xtalks-webconferences
YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Food and beverage companies across the supply chain must always be prepared for new regulatory developments in 2022 as they seek to bring new ingredients and products to market. In this episode of the Xtalks Food Podcast, Sydney talks about four potential new food industry regulations that food and beverage companies should look out for this year, including changes to the FDA’s definition of “healthy,” labeling clarity on lab-grown meat, regulating heavy metals in baby food and cannabinoid regulations. A common theme among these regulations is that multiple federal agencies must work together to move the needle, which takes time, money and resources. The team emphasise that the FDA’s focus should include food just as much as it does drugs and that these regulations are in place to keep consumers safe. 

Also, in this episode, Sydney talks about a public health alert related to concerns that the ground beef in some HelloFresh meal kits may be associated with E. Coli illness. While the FDA would normally issue a recall, no recall was issued because the products are no longer available for purchase. The public health alert comes as some federal health authorities in the country are investigating an outbreak of E. coli, with ground beef being the probable source of the illnesses. Sydney gives two other examples of ground beef-related E. Coli outbreaks and discusses the symptoms and facts about the foodborne illness. The team wonder whether companies should be blamed for not doing enough to prevent an outbreak or whether they are to be expected.

Read the full articles here:

Top Food Industry Regulations to Watch in 2022

Federal Officials Report of HelloFresh E. Coli Outbreak

For more food and beverage industry content, visit the Xtalks Vitals homepage.

Follow Us on Social Media 

Twitter: @XtalksFood
Instagram: @Xtalks
Facebook: https://www.facebook.com/Xtalks.Webinars/
LinkedIn: https://www.linkedin.com/company/xtalks-webconferences
YouTube: https://www.youtube.com/c/XtalksWebinars/featured

This is a story of bravery and purpose. If food safety seems like an abstract policy concept to you, you must listen to Darin Detwiler's story. When Darin's 16-month-old son Riley contracted E. coli at daycare, Darin's world turned upside down. In the decades since, Darin, a former US Navy nuclear engineer has dedicated himself to making sure that we all understand the true human cost of unsafe food practices. Listen and weep.

Photo Courtesy of Darin Detwiler.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Let’s Talk About Food by becoming a member!

Let’s Talk About Food is Powered by Simplecast.

Citation

Callaway, T. R., Carroll, J. A., Arthington, J. D., Edrington, T. S., Anderson, R. C., Rossman, M. L., Carr, M. A., Genovese, K. J., Ricke, S. C., Crandall, P., & Nisbet, D. J. (2011). Orange Peel Products Can Reduce Salmonella Populations in Ruminants. Foodborne Pathogens and Disease, 8(10), 1071–1075. https://doi.org/10.1089/fpd.2011.0867

Callaway, T. R., Edrington, T. S., Loneragan, G. H., Carr, M. A., & Nisbet, D. J. (n.d.). Shiga Toxin-Producing Escherichia coli (STEC) Ecology in Cattle and Management Based Options for Reducing Fecal Shedding. 31.

Callaway, T. R., Edrington, T. S., & Nisbet, D. J. (2014). MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Ecological and dietary impactors of foodborne pathogens and methods to reduce fecal shedding in cattle1,2. Journal of Animal Science, 92(4), 1356–1365. https://doi.org/10.2527/jas.2013-7308

Escarcha, J. F., Callaway, T. R., Byrd, J. A., Miller, D. N., Edrington, T. S., Anderson, R. C., & Nisbet, D. J. (2012). Effects of Dietary Alfalfa Inclusion on Salmonella Typhimurium Populations in Growing Layer Chicks. Foodborne Pathogens and Disease, 9(10), 945–951. https://doi.org/10.1089/fpd.2012.1251

Munns, K. D., Selinger, L. B., Stanford, K., Guan, L., Callaway, T. R., & McAllister, T. A. (2015). Perspectives on Super-Shedding of Escherichia coli O157:H7 by Cattle. Foodborne Pathogens and Disease, 12(2), 89–103. https://doi.org/10.1089/fpd.2014.1829

Sapountzis, P., Segura, A., Desvaux, M., & Forano, E. (2020). An Overview of the Elusive Passenger in the Gastrointestinal Tract of Cattle: The Shiga Toxin Producing Escherichia coli. Microorganisms, 8(6), 877. https://doi.org/10.3390/microorganisms8060877

World Health Organization & Food and Agriculture Organization of the United Nations. (2016). Interventions for the control of non-typhoidal Salmonella spp. in beef and pork: Meeting report and systematic review. World Health Organization. https://apps.who.int/iris/handle/10665/249529