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

Emerging innovations and impact on food safety

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have published a report examining emerging food innovations most likely to create food safety, risk analysis and regulatory preparedness needs in the United Kingdom over the next 5–15 years. It groups technologies based on “expected impact and feasibility, identifies cross-cutting safety and regulatory themes, and outlines actions that can support consistent, evidence-based decision-making as these innovations develop”. Tier 1 innovations representing high-impact and near-term feasibility include controlled environment agriculture including vertical farming, precision fermentation, cellular agriculture (cell-cultivated products), biomass fermentation (mycoprotein) and edible insects.

EU recommendation on certain mycotoxins in feed

The European Commission has issued Recommendation (EU) 2026/1801 of 24 July 2026 on the presence of deoxynivalenol, zearalenone, ochratoxin A, T-2 and HT-2 toxins and fumonisins in feed. This recommends a new analytical regime for these mycotoxins in feed, including their co-occurrence and sets guidance values for feed with considerations for compound feed. This comes into effect between July and October 2027, depending on the commodity.

EFSA review of allergen thresholds

The European Commission has made a formal request of the European Food Safety Authority for scientific and technical support on the use of precautionary allergen labelling (PAL). This follows the recently agreed Codex position on the use of defined threshold levels in PAL.  EFSA has been requested to assess the scientific validity of reference doses (RfDs) proposed by FAO/WHO with particular attention to data from challenge studies, population representativeness and geographical location. It will also consider the scientific basis for reference amounts (RfA) from consumption metrics and also whether there are any differences between member states dietary intakes of particular foods that may impact the RfAs.

Food fraud

There has been a lot of activity on the food fraud front in the last month across research, regulation and enforcement. The July report on the EU Agri-Food Fraud Suspicions highlights 207 food fraud suspicions from the 698 RASFF (Rapid Alert System for Food and Feed) notifications with the highest food category being dietetic foods, food supplements and fortified foods (70 suspicions), the high fraud category being Other non-compliances (implicit claim violations) and the main source of the notification being from market control (126 suspicions). Research conducted by two UK universities has estimated the annual economic cost of food fraud in the UK to be £0.4 – 2.0 billion. High profile food fraud incidents include the use of formaldehyde in cabbage in China to increase shelf life and its detection in noodles imported by Hong Kong from Taiwan. Food fraud arrests and convictions were reported in the UK associated with counterfeit wine and the sale of illegal meat and chicken products. An analytical investigation in Australia highlighted a number of potential fraudulent claims associated with country of origin and ingredient / product authenticity. And finally, a food inspector in the UK was convicted of issuing fraudulent reports of inspection visits that had not taken place.

Foodborne disease reviews

Several countries have issued reports providing insights into outbreaks of foodborne disease and their causes. The Centre for Health Protection in Hong Kong reviewed food poisoning outbreaks between 2016 and 2025 that included 964 outbreaks affecting a total of 7758 people. The review highlighted a clear seasonal pattern with bacterial outbreaks peaking in May and June attributable to warmer conditions whereas norovirus outbreaks were more common in winter months. Bacteria remained the predominant causative agents, accounting for nearly 69% of outbreaks with Salmonella species and Vibrio parahaemolyticus representing nearly 90% although outbreaks caused by Clostridium perfringens and Bacillus cereus caused larger outbreaks on average. Salmonellosis outbreaks were attributed mostly to contaminated or inadequately cooked food, including poultry, eggs and egg-containing products, whereas V. parahaemolyticus outbreaks were commonly associated with marine products, especially raw or undercooked seafood. Norovirus-associated outbreaks have increased in recent years with raw oysters accounting for over 80% of all food poisoning outbreaks over the study period. Foodborne disease outbreaks in Poland between 2021 and 2023, reported by the Polish National Institute of Public Health, highlighted 2722 outbreaks affecting 77452 persons. The majority of outbreaks (53.3%) were of bacterial origin and most of these were due to Salmonella spp. (circa 30% outbreaks). Household domestic kitchens were implicated in 51% of outbreaks with hospitals accounting for 21% and hospitality and catering a further 12%. Finally, the Austrian Agency for Health and Food Safety released annual reports for E. coli (including Shiga toxin-producing E. coli, STEC) and Listeria. Listeriosis remained at low levels (32 cases) with two reported outbreaks implicating herring products and sausage and meat products. STEC-related illnesses included 984 cases and three deaths and seven outbreaks were reported.

Resilience report

A report published by the UK Institute for Grocery Distribution (IGD) on resilience in the UK food system has identified an increased risk based on responses from industry leaders and academics with the top ten risks being geopolitics, climate change, water, agriculture, the economics of the food system, labour and skills, animal disease, cyber-security, biodiversity loss and opaque supply chain.

Food safety incident management guide

Food Drink Ireland (FDI) has developed a Food Safety Incident Management Guide focussing in two areas, prevention and incident response. It provides an outline of regulatory requirements, best practice to enhance existing food safety management and risk mitigation systems together with practical guidance on actions and decision-making processes during a food safety incident.

Toxigenic clostridia in foodborne disease

The Food and Agricultural Organization (FAO) of the United Nations (UN) has published a review titled, Toxigenic Clostridia in foodborne disease: characterization, exposure, burden, control and detection. This provides the latest position on this group of foodborne pathogens and is an excellent reference source for those interested in their control. A more focussed review of Botulinum Neurotoxin Producing Clostridia conducted by the UK Advisory Committee on the Microbiological Safety of Food (ACMSF) was published in 2023.

Plant based EU surveillance

A comprehensive survey of plant-based foods conducted by 15 food safety agencies across the European Union found that the majority of products were of good microbiological quality. Of 1,533 samples, L. monocytogenes was detected in only 1 sample (chilled light oat-based dairy milk substitute) at <10 cfu/g. Salmonella spp. were not detected in any of the 1332 samples tested. Five PCR-positive but culture-negative results for STEC were identified from 831 samples. Fourteen of 1,113 samples enumerated for either B. cereus or Bacillus spp. were found to have levels between 1,000 and 100,000 cfu/g (plant-based substitutes for meat, cheese, fish and dairy cream) and 3 samples had levels in excess of 100,000 cfu/g (meat substitutes made from tofu and a cheese substitute made from cashews). Of 810 samples tested for C. perfringens or Clostridium spp., 99 were found to have levels in cheese, meat and fish substitutes between 10 and 10000 cfu /g. Listeria spp. (non-monocytogenes) were detected in 15 of 1,533 samples (dairy cream substitute, cheese substitutes and in meat substitutes). There were also low levels of Listeria spp. (<100 cfu/g) enumerated in a cheese substitute and in meat substitutes. However, one cheese substitute had a high unsatisfactory count of 3,100 cfu/g Listeria spp. This product was a camembert alternative with fermented cauliflower, based on vegetable oil and starch.

Campylobacter research

Following the publication by the FSA in June of a number of scientific risk assessments on Campylobacter, a recent research study has highlighted the impact of increasing density of chicken production on pathogen ecology and how this can accelerate evolution and spread of this zoonotic pathogen.

Risk of excessive vitamin D consumption in infants

The German Federal Institute for Risk Assessment (BfR) highlighted the risk of excessive intake of vitamin D (hypervitaminosis D) that resulted in several cases of poisoning in infants in recent months and years. Symptoms In infants include poor feeding, vomiting, drowsiness, muscle weakness, weight loss, failure to thrive, constipation, increased urine output and dehydration, as well as electrolyte imbalance and this can lead to kidney stones and renal calcification resulting in a potentially irreversible decline in kidney function.

Foodborne disease outbreaks

Outbreaks were on the increase last month with two causative pathogens dominating the headlines, Cyclospora and Salmonella. The outbreak of cyclosporiasis in the USA implicating iceberg lettuce imported from Mexico has now caused over 11000 cases with 495 hospitalisations and 2 deaths. However, the authorities in the United States are investigating other major outbreaks of cyclosporiasis taking the overall total of cases in the USA to over 18000 with nearly 1000 hospitalised. Cases have also been reported in other countries particularly amongst holidaymakers returning from Mexico and the UK Health Security Agency reported nearly 50 such cases.

Several outbreaks of salmonellosis have been reported in the UK implicating imported shell eggs with over 500 cases and two deaths. This has prompted the publication of public health advice to reduce the risk of infection. Outbreaks of salmonellosis implicating imported eggs or egg dishes containing them have been reported in Belgium with 306 people affected, France (four outbreaks caused by mayonnaise x2, chocolate mousse and tiramisu) and Spain (29 cases implicating tortillas containing egg). An outbreak in China in 2025 affecting 130 individuals and implicating sandwiches and raw eggs has also recently been reported. The salmonellosis outbreak in the USA caused by jalapeño peppers contaminated with Salmonella Javiana and imported from Mexico has increased to 431 cases with 57 hospitalisations. The implicated peppers have been used in a variety of further processed products in manufacturing, retail and hospitality resulting in widespread recalls. The USFDA are currently investigating a number of outbreaks where the food source has not yet been identified including 97 cases of Salmonella Newport infections and 47 cases of Salmonella I 4,[5],12:i:-.    

The outbreak of STEC infections due to contaminated alfalfa sprouts reported in May has continued to cause cases in subsequent months and several cases of salmonellosis (Salmonella Agona) have also been associated with this outbreak. Radish sprouts were subsequently implicated due to cross contamination with the alfalfa sprouts and, in total, 55 infections were reported with 4 hospitalisations. The majority of the cases were due to STEC, with multiple types involved including O26:H11, O103:H25 and O168:H8. The STEC O145:H28 outbreak in frozen berries (blueberries and mixed berries) has now caused 17 cases and 6 hospitalisations. The berries were reportedly imported from Chile. An outbreak investigation report was published by the Belgian health authorities on the STEC O157 outbreak in nursing homes in 2025 that caused 71 cases and 10 deaths. The implicated food was filet américain, a raw minced beef product similar to steak tartare. 

Ukraine has reported 12 cases of botulism in the first 4 months of this year associated with a number of foods including dried fish and the health authorities have issued advice on high risk foods including homemade canned meat, fish and mushroom; dried, smoked or salted fish and sausages and other meat products made or stored in “violation of the technology”. Cases of giardiasis caused by the protozoan parasite Giardia intestinalis (syn. G. duodenalis, G. lamblia) increased to their highest level in England in 2025 with 6069 cases, up 11.4% on the previous year. Infections from this parasite can result from many sources including through direct contact with infected people or animals, or by swallowing contaminated food (especially salad vegetables) or water. The infection can also be sexually transmitted. 

An outbreak amongst a large number of students and teachers in Indonesia affecting 707 people has been attributed to meals distributed through the free nutritious meal program.

Initial investigations indicate poor food safety practices in the preparation of meals including temperature abuse and poor hygiene. A definitive food source has not been identified but analysis of a number of food items including rendang, chicken, and quail eggs, has detected Escherichia coli, Salmonella spp., and Staphylococcus in foods.

The US Centers for Disease Control (CDC) highlighted the risks of toxic chemical poisoning associated with papermaking workshops in China. They report on an unlicensed southwest China ceremonial papermaking workshop where 4 workers died due to exposure to hydrogen sulphide and other toxic gases in a confined space in the workshop. The workshop had no available personal protective equipment (PPE), atmospheric monitoring, or ventilation. Eighteen cases of mushroom poisoning have been reported in the Lipetsk region of Russia during this years’ wild mushroom picking season. Three fatalities were reported, all due to consumption of the death cap, Amanita phalloides.

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 recalls included a notable increase in STEC incidents due to sprouted seeds together with a number of recalls driven by contamination of jalapeño peppers with Salmonella spp. Other incidents of note included a recall due to norovirus in frozen strawberries and elevated Bacillus cereus in an ambient protein dessert.

 

Allergen recalls due to egg drove the most recalls last month together with a spread of usual allergens including milk, gluten (wheat) and multiple allergens.

 

Physical contamination recalls featured the usual causes with glass and metal predominating.

 

Chemical recalls included a range of issues such as exceedances in mineral oil hydrocarbons, excess glycerin and an illegal pesticide.

   

Author

Alec Kyriakides

Independent Food Safety Consultant