Deibel Newsletter - January 2024
A Look Back at the U.S. Foodborne Outbreaks Occurring in 2023
This article takes a look back at the foodborne outbreaks that occurred in 2023.?Currently, 27 outbreaks have occurred involving Shiga toxin-producing E. coli, Salmonella, Listeria monocytogenes, Hepatitis A, Cyclospora, Cryptosporidium, natural toxins, and lead.?This resulted in 1,076 reports of illness from the consumption of 14 known product types and 11 unknown product types.?According to public health officials, these numbers are severely underreported.?Many illnesses go unrecognized as being linked to a contaminated food.?The table below provides a brief overview of the outbreaks reported by FDA, USDA-FSIS, and CDC.?Highlights are also provided for outbreaks having known product sources.
IFSAC Releases Foodborne Illness Source Attribution Estimates for 2021
The model estimated percentage of foodborne Salmonella, Escherichia coli O157, and Listeria monocytogenes illnesses in 2021 attributed to each of 17 food source categories was recently released by the Interagency Food Safety Analytics Collaboration (IFSAC) made up of members from CDC, FDA, and USDA-FSIS.
Multiyear Listeria Outbreak Attributed to Peaches, Plums, & Nectarines
Whole peaches, plums, and nectarines (i.e. stone fruit) have been implicated in a multistate outbreak of?Listeria monocytogenes infections.?Initially, an epidemiological investigation indicated people in this outbreak were 18 times more likely to eat peaches, plums, or nectarines.?Subsequent sampling and testing of 2lb bagged peaches from the supplier were found positive by FDA and linked with whole genome sequencing to the outbreak strain.??Further analysis indicates that this outbreak has led to one death and eleven illnesses occurring as far back as August 2018.
Federal Agencies Publish A Joint National Strategy to Reduce U.S. Food Loss and Waste
Food waste is estimated at between 30 to 40 percent of the food supply in the United States. ?This figure, based on estimates from USDA’s Economic Research Service of food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. ?Food is the single largest category of material placed in municipal landfills.
Food Safety Training New 2024 Course Dates!
Assure safe food production and compliance to FSMA regulations by providing the necessary training to your Food Safety staff. For pricing, registration, and more information on Food Safety Courses offered by Deibel Laboratories, including company specific on-site and virtual courses, please contact [email protected] (785-341-3147) or visit www.DeibelLabs.com.
FSPCA Foreign Supplier Verification Program (FSVP) Training
Learn How to Become a FSVP Qualified Individual
January 16-18, 2024 - Live Virtual Course Offering
April 16-18, 2024 - Live Virtual Course Offering
HACCP for the Food Industry
领英推荐
This course is accredited by the International HACCP Alliance
January 23-25, 2024 - Live Virtual Course Offering
March 19-21, 2024 - Live Virtual Course Offering
May 14-16, 2024 - Live Virtual Course Offering
Micro 101?- Fundamentals of Microbiology for Food Industry Professionals
Learn the basics of food safety microbiology in?an innovative Lab/Lecture format, with interactive discussions as well as “virtual lab” demonstrations of standard FDA BAM detection assays.
February 6, 2024 - Live Virtual Course Offering
April 3, 2024 - Live Virtual Course Offering
Industrial Food Safety: Sanitation Operator Training
Instruction follows a standardized training program developed by the International Food Protection Training Institute (IFPTI)
February 20-22, 2024 - Live Virtual Course Offering
April 30 - May 2, 2024 - Live Virtual Course Offering
Labeling Requirements for Foods and Beverages Marketed in the U.S.
Regulatory and Policy Essentials for Food Sector Professionals
March 5-7, 2024 - Live Virtual Course Offering
FSPCA Preventive Controls for Human?Food Training
Learn How to Become a Preventive Controls Qualified Individual
Food Ingredient Hazard Assessments - Published by Deibel Labs
A Hazard Analysis is the foundation of your food safety plan and considers food safety risks associated with ingredients as well as other areas of product production. Ingredient risk assessments identify hazards requiring a supply-chain applied control.
This essential guidance is written for any food processor requiring a Food Safety Plan in accordance with the Food Safety Modernization Act. Generally recognized hazards and suggestions for Preventive Controls by ingredient category are provided for use in developing a Food Safety Plan for your manufacturing facility.