Food Handlers and COVID-19 Guide - Handout

Food Employee Guide for COVID-19 - a poster / handout providing information on COVID-19 for employees.  Can be used as a poster or handout to remind employees about safeguarding against the COVID-19 virus.

Download PDF
https://extension.psu.edu/food-handlers-and-covid-19

COVID-19 - People Shed Virus for Week After Symptoms Disappear

In research presented on the Amercian Thoracic Society website showed that individuals diagnosed as having the COVID-19 virus continued to shed the virus for up to eight days after symptoms disappeared.  It is critical for those who had the virus to be tested per CDC guidelines before resuming normal activities.

The CDC guidance - Discontinuation of In-Home Isolation for Immunocompromised Persons with COVID-19 (Interim Guidance)
Possible Strategy to Discontinue Home Isolation For Immunocompromised Persons with COVID-19 When A Test-Based Strategy is Feasible and Desired:
Maintain home isolation until:

• Resolution of fever without the use of fever-reducing medications and
• Improvement in respiratory symptoms (e.g., cough, shortness of breath) and
• Negative results of an FDA Emergency Use Authorized molecular assay for COVID-19 from at least two consecutive nasopharyngeal swab specimens collected ≥24 hours apart (total of two negative specimens)[1]. See Interim Guidelines for Collecting, Handling, and Testing Clinical Specimens for 2019 Novel Coronavirus (2019-nCoV).

When a test-based strategy is not feasible or desired, healthcare providers and public health officials should follow the non-test-based strategy outlined in the guidance for non-immunocompromised persons.

For Non-Immunocompromised Persons, see Interim Guidance on Discontinuation of Home Isolation for Persons with COVID-19

American Thoracic Society
https://www.thoracic.org/about/newsroom/press-releases/journal/2020/some-covid-19-patients-still-have-coronavirus-after-symptoms-disappear.php
Some COVID-19 Patients Still Have Coronavirus After Symptoms Disappear

FDA on Heat Lethality of COVID-19 Virus

The Consumer Brands Association (formerly GMA) posed question to FDA on heat lethality of CORVID-19.  While there are no specific studies, the virus is expected to be easily destroyed by heat and no special resistance to pH.  Processes used to destroy other organisms should be easily take care of COVID-19, and again, it is a respiratory virus, not foodborne.

“When manufacturing a food or beverage, what is the time/temperature lethality for COVID-19 and is there a specific pH that impacts the survivability of COVID-19 in general and in food?”

In response, FDA FCIC staff said the following: “Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission. Because of this, there are no specific studies to determine the impact of heat or pH on SARS-CoV-2 in food. However, there is no reason to believe SARS-CoV-2 would have greater resistance to heat or pH than foodborne viruses. Some studies show that coronaviruses (which are enveloped viruses) are less resistant to treatments including heat, alcohol, and others, as compared to foodborne viruses such as hepatitis A virus (HAV). For example, heating at 145°F (63°C) for 4 min has been shown to result in a 4 log reduction of coronaviruses, but the same temperature only inactivates 3 logs of HAV on green onions after 20 hours of heating/dehydration. Following measures intended to inactivate foodborne viruses should work for inactivation of coronaviruses, including SARS-CoV-2. However, to reiterated, foodborne exposure to this virus is not known to be a route of transmission.”

The Role of Asymptomatic and Presymptomatic in Spread of COVID-19

(Updated 4/1/20) In CDC's MMWR articles, they provide evidence in the difficulty for control of COVID-19 with people who are asymptomatic or presymptomatic.  These people do not have symptoms but are infected and can spread the virus.

In a US study, they looked at two nursing homes in Washington state in early March.  

A "facility-wide testing identified a 30.3% prevalence of infection among residents, indicating very rapid spread, despite early adoption of infection prevention and control measures. Approximately half of all residents with positive test results did not have any symptoms at the time of testing, suggesting that transmission from asymptomatic and presymptomatic residents, who were not recognized as having SARS-CoV-2 infection and therefore not isolated, might have contributed to further spread. Similarly, studies have shown that influenza in the elderly, including those living in SNFs, often manifests as few or atypical symptoms, delaying diagnosis and contributing to transmission (6–8). "

Another study in Singapore was posted.  "Investigation of COVID-19 cases in Singapore identified seven clusters (clusters A–G) in which presymptomatic transmission likely occurred. These clusters occurred during January 19–March 12, and involved from two to five patients each (Figure). Ten of the cases within these clusters were attributed to presymptomatic transmission and accounted for 6.4% of the 157 locally acquired cases reported as of March 16."

This enforces the need for social distancing, handwashing, and frequent cleaning, but also tracing personal contact with people who are ill.   As in this case with the nursing home, social distancing can be an issue in addition to having a population that is high at risk.

One interesting note sited in the MMWR report - "Speech and other vocal activities such as singing have been shown to generate air particles, with the rate of emission corresponding to voice loudness (7). News outlets have reported that during a choir practice in Washington on March 10, presymptomatic transmission likely played a role in SARS-CoV-2 transmission to approximately 40 of 60 choir members.*"

CDC MMWR
https://www.cdc.gov/mmwr/volumes/69/wr/mm6913e1.htm
Asymptomatic and Presymptomatic SARS-CoV-2 Infections in Residents of a Long-Term Care Skilled Nursing Facility — King County, Washington, March 2020
Early Release / March 27, 2020 / 69

In the Time of COVID-19, Customer Safety Sells

Food retailers including farmers’ markets are working to comply with new guidance on selling product.  Some have moved to some combination of online ordering, pre-order via phone, pre-packed pickup only, or delivery.   For those that have embraced online ordering with either delivery or pre-packed pickup, they have seen huge increases in sales.  Extension hosted a few local market meetings over the past week, and the anecdotal  evidence suggests that for those operations that have fully adopted and communicated COVID safety measures, business has been good....safety sells.

A butcher in Philadelphia that had focused a good portion of their business on supplying the foodservice channel has moved to a delivery, pre-order pickup model.  With good fortune, they had been experimenting with online and had to rush to get it in place for this pandemic.  They have seen record sales over the past days.  They sold to the regular retail customers but also had a number of new customers.  Another Farmers’ Market in SE PA had also moved to online.  They had pre-order pickup and sales were brisk.

But for many, they will have to work out of the traditional model where shoppers will come to the site to purchase and these operations will adopt the state guidance.  One traditional market reported that sales were down, but regular customers did come out.  They had rudimentary safety systems in place including spacing and hand disinfectant, but they did not seem that they did not communicate their plan well.  One market manager whose market had not opened wondered if it was worth the effort against the risk of getting themselves or their volunteers sick.

This Week in Mislabeled Products for Week Ending March 28, 2020

Wrong Back Label - Winter Gardens Quality Foods, Inc., is voluntary recalling one of its products: Whole Foods Market Vodka Sauce carrying the lot code 20057, because of an undeclared allergen (Milk).   The recall was initiated following a customer complaint regarding the incorrect back label which contained the wrong ingredient and allergen statement.

Sulfites Not Declared - Tiffany Food Corp. of Brooklyn, NY is recalling Huangfushanzen Huang Mountain Tea Mushroom (黄府山珍茶花菇) Dried Mushrooms with UPC 6 943153 804047 and no other coding, because it may contain undeclared sulfites. The recall was initiated after routine sampling by Florida Department of Agriculture and Consumer Services (FDACS) and subsequent analysis revealed the presence of sulfites in Huangfushanzen Huang Mountain Tea Mushroom (黄府山珍茶花菇) Dried Mushrooms which were not declared on the label at a level that could cause a life-threatening reaction in sulfite-sensitive individuals.

Another Recall of Enoki Mushrooms from Korea Due to Listeria

Guan’s Mushroom Co of Commerce, CA is recalling all cases of its 200g/7.05 ounce packages of Enoki Mushroom (Product of Korea) because it has the potential to be contaminated with Listeria monocytogenes,  The potential for contamination was noted after routine testing by State of California revealed the presence of Listeria monocytogenes in 200g package of Enoki.  This comes 10 days after another recall was issued for Enoki mushrooms from Korea by a California company.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/guans-mushroom-co-recalls-enoki-because-possible-health-risk
Guan’s Mushroom Co Recalls Enoki Because of Possible Health Risk
Summary
Company Announcement Date:  March 23, 2020
FDA Publish Date:  March 23, 2020
Product Type: Food & Beverages
Reason for Announcement:  Potential Listeria monocytogenes  Foodborne Illness
Company Name: Guan's Mushroom Co.
Brand Name:  Guan's Mushroom Co.
Product Description:  Enoki Mushroom

FDA to Provide Flexibility on Nutritional Labeling for Foodservice Items Sold as Retail Items

FDA issued a temporary allowance during the COVID-19 emergency that allows for the sale of food without proper nutritional labeling.  So this could be food or ingredients that a restaurant has that they can now sell as a retail item, or items intended for sale in the foodservice channel from a manufacturer but now want to move it through retail sales.

So nutrition labeling does not need to be on these items during this time, but the items still have to have:

• a statement of identify
• an ingredient statement,
• the name and place of the business of the food manufacturer, packer, or distributor,
• net quantity of contents, and
• allergen information required by the Food Allergen Labeling and Consumer Protection Act

This is a great in helping get food that is in the foodservice channel sold to consumers.

https://www.fda.gov/food/cfsan-constituent-updates/fda-provides-temporary-flexibility-regarding-nutrition-labeling-certain-packaged-food-response-covid

Center for Food Safety and Applied Nutrition
Constituent Update
FDA Provides Temporary Flexibility Regarding Nutrition Labeling of Certain Packaged Food in Response to the COVID-19 Pandemic
March 26, 20202

NIH - Study Looks at Stability of COVID-19 Virus in the Environment

A study in New England Journal of Medicine provided information on the stability of the COVID-19 virus, or SARS-VoV-2, in the environment.

From the report below, "SARS-CoV-2 remained active on plastic and stainless steel surfaces for two to three days under the conditions in this experiment. It remained infectious for up to 24 hours on cardboard and four hours on copper. The virus was detectable in aerosols for up to three hours. These times will vary under real-world conditions, depending on factors including temperature, humidity, ventilation, and the amount of virus deposited."

So basically, there are many factors that come into play regarding stability of this virus including temperature and humidity.  What this does show is that the virus can survive in the environment so actions like hand washing and frequent disinfecting of high contact surfaces are important mitigation practices.

https://www.nih.gov/news-events/nih-research-matters/study-suggests-new-coronavirus-may-remain-surfaces-days
March 24, 2020
Study suggests new coronavirus may remain on surfaces for days

FDA Says Food Supply Safe and Strong in Light of COVID-19

FDA released a statement saying the food supply is safe and solid despite some local shortages during this COVID-19 pandemic.  The statement does not provide any significant new information.  Of course, the food industries are recognized as 'critical infrastructure and "workers in the food and agriculture sector – including those working in agricultural production and food processing of both human and animal food, distribution, retail and food service, and allied industries – are named as essential critical infrastructure workers who are vital to community continuity and resilience."

"If an employee is confirmed to have COVID-19, employers should inform workers of their possible exposure while maintaining confidentiality. Employees exposed to a co-worker with confirmed COVID-19 should follow the Centers for Disease Control and Prevention’s guidance: What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with their local health department for additional guidance."

https://www.fda.gov/news-events/fda-voices-perspectives-fda-leadership-and-experts/fda-offers-assurance-about-food-safety-and-supply-people-and-animals-during-covid-19
FDA Offers Assurance About Food Safety and Supply for People and Animals During COVID-19

CDC Provides Alert on Ongoing E. coli Outbreak Linked to Clover Sprouts

CDC issues a food safety alert for an E. coli outbreak linked to clover sprouts.  To this point, there have been 39 cases in six states (Iowa, Illinois, Missouri, Texas, Florida, and Utah).  On March 16, 2020, Chicago Indoor Garden recalled all products containing red clover sprouts
.

CDC
https://www.cdc.gov/media/releases/2020/s0319-food-safety-alert-e-coli.html
Food Safety Alert Regarding a Multistate Outbreak of E. Coli

This Week in Mislabeled Product for Week Ending March 21, 2020

Wrong Package - Lindt & Sprüngli (USA) Inc. of Stratham, New Hampshire, is issuing a voluntary recall of one lot of its Lindt Excellence 85% Cocoa chocolate bars due to the bars being wrapped in the wrong packaging. The bars are labeled as Excellence 85% Cocoa, but contain Lindt Excellence Dark Caramel Sea Salt bars, therefore the package does not contain accurate information about allergens - milk and soy.

Label Misses Wheat - Raw Seafoods, Inc is recalling  Wegmans branded Ginger Salmon Oven Safe Meal and Salmon Teriyaki Oven Safe Meal due to undeclared wheat.

FDA Scales Back Foreign and Domestic Inspections Due to COVID-19

In light of the current COVID-19 pandemic, FDA announced that they will be scaling back domestic inspections.  They earlier announced that they would be postponing most foreign facility inspections through April and that inspections outside the U.S. deemed mission-critical will be considered on a case-by-case basis.

https://www.fda.gov/news-events/press-announcements/coronavirus-covid-19-update-fda-focuses-safety-regulated-products-while-scaling-back-domestic
Coronavirus (COVID-19) Update: FDA Focuses on Safety of Regulated Products While Scaling Back Domestic Inspections
For Immediate Release:
March 18, 2020

FDA Warning Letter - Company Fails to Control Labels Resulting In Allergen-related Recall

FDA issued a Warning Letter to Dianne's Fine Desserts after they recalled peanut butter brownies labeled in chocolate turtle brownie packaging because the product was 'misbranded' in that the finished product labels did not declare a major food allergen (peanuts)

According to the report, the firm recalled peanut butter brownies that were packaged in turtle brownie labeling, indicating that the problem “was caused by a temporary breakdown in your production and packaging processes.” In an email to FDA, the company  stated that there had been “opportunity during product changeover to introduce pre-printed packaging material to the line before changeover is completed.” The email also stated that the company "implemented corrective actions to the line clearance procedures and provided a summary of the changes, including controlling packaging on and in the area of production lines, checking and documenting that the correct packaging is on the line, utilizing photo standards of labeling, and training employees."

While FDA has not verified the corrective action, they issued the Warning Letter stating, "your food allergen controls are not adequate at the packaging step to ensure that your finished food is not misbranded under section 403(w) of the Act as evidenced by your firm’s packaging of peanut butter brownies into containers labeled for turtle brownies. This incorrect labeling caused your product to contain an undeclared major food allergen."


FDA Warning Letter

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/diannes-fine-desserts-600026-03022020
Dianne's Fine Desserts
MARCS-CMS 600026 — March 02, 2020

FDA Warning Letter - Another Importer with No FSVP

FDA issued a Warning Letter to an importer for not having a FSVP in place for 1)Fried onions and  2)Basmati rice.  FDA had never received a response to how the firm was going to rectify the situation.


FDA Warning Letter
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/sunrise-distributors-inc-599020-02112020
Sunrise Distributors Inc
MARCS-CMS 599020 — February 11, 2020

FDA Warning Letter - A RTE Bakery in Puerto Rico

FDA issued a Warning Letter to a ready-to-Eat (RTE) bakery products manufacturing facility located in Toa Baja, Puerto Rico.

The facility did not conduct a hazard analysis for any products to identify and evaluate known or reasonably foreseeable hazards for each type of food manufactured or processed.  And with that, they did not have a implemented a food safety plan or any preventive controls.

There were a host of GMP observations including:

• Pest issues
• Did not have good allergen control for equipment and utensils during use, with cleaning and in storage.  
• Handwashing issues
• Plant cleanliness
• Water-related issues

FDA Warning Letter
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/sweet-ann-cake-inc-590155-10292019
Sweet Ann Cake, Inc.
MARCS-CMS 590155 — October 29, 2019

Cooked Shrimp Used in Sushi Operations Recalled for Vibrio parahaemolyticus

AFC Distribution Corp. (“AFC”) of Rancho Dominguez, California is voluntary recalling Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), Lot #2019.10.02, utilized in various prepared menu offerings with sell-by dates ranging from 02/19/2020 to 03/13/2020, because this ingredient may have a potential to be contaminated with Vibrio parahaemolyticus.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/cooked-butterfly-tail-whiteleg-shrimp-sushi-ebi-lot-20191002
Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), Lot #2019.10.02
Summary
Company Announcement Date: March 13, 2020
FDA Publish Date: March 14, 2020
Product Type: Food & Beverages
Reason for Announcement: Potential to be contaminated with Listeria monocytogenes
Company Name: AFC Distribution Corp.
Brand Name: AFC Distribution Corp.
Product Description: Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi)

Idaho Company Recalls Frozen Blackberries After FDA Test Finds Norovirus

WinCo Foods, LLC. of Boise, ID is recalling frozen Blackberries in a 16 oz. bag and frozen Berry Medley in 16 oz. and 32 oz. bags, manufactured by Rader Farms of Lynden, WA, because both products have the potential to be contaminated with Norovirus.   No customer illnesses have been reported to date. WinCo Foods was informed by the FDA that a sample of the product was tested by the FDA and found to be contaminated with Norovirus

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/winco-foods-llc-recalls-frozen-blackberries-and-frozen-berry-medley-because-possible-health-risk
Winco Foods, Llc. Recalls Frozen Blackberries and Frozen Berry Medley Because of Possible Health Risk
Summary
Company Announcement Date:  March 13, 2020
FDA Publish Date:  March 13, 2020
Product Type:  Food & Beverages
Reason for Announcement:  Norovirus
Company Name:  WinCo Foods, LLC
Brand Name:  WinCo
Product Description:  Frozen Blackberries and Frozen Berry Medley

Supporting The Food Service Industry in Coronavirus Times - Order Out

Our new Coronavirus reality has been a boon to the toilet paper industry, but there will be many sectors that will be adversely affected, including the restaurant industry.   In an attempt to minimize risk through avoiding large crowds and practicing social distancing, many will forgo eating out, especially buffets.  But we can continue to support our restaurant scene by ordering out.  This will minimize our social contact will providing our favorite eating spots with needed business.   Restaurants would be wise to market those services and establish procedures to quickly and safety provide food to customers.

USA Todayhttps://www.usatoday.com/story/money/2020/03/11/coronavirus-restaurants-dining-in-food-safety-preparations/5025087002/
MONEY
Dine out or eat in during the coronavirus crisis? Here's what public health and food safety experts say
Jessica Guynn
Kelly Tyko
USA TODAY
Mar11, 2020

Coronavirus Versus the Flu....Not the Same

You have probably heard that Coronavirus is just like the flu and that the flu kills more people and many are just overreacting....so what are you missing?

The mortality rate is much higher with Coronavirus compared to the flu.   For Corona virus, WHO estimates this number around 2 to 3 percent, although Dr. Fauci of NIH estimates it closer to 1%.  For the seasonal flu, it is approximately 0.1%.*  And while the elderly are more prone to illness for both, Coronavirus will adversely impact the more healthy among that group.

* ”On the actual case fatality rate: "There's the number of cases that have come to the attention of healthcare providers. As of [Friday] morning, that’s like 98,000. Then on the other side, you have the number of documented deaths. That’s now like 3,700, 3,800. When you do that pure simple math, the deaths are the numerator, the cases are the denominator, that’s where you get the report from WHO that it’s somewhere between a 2% and 3% case fatality rate. However, when people do modeling … you have various assumptions that there are this many asymptomatic cases that never get counted. When you do that, you get a range of case fatality rates that always less than the actual numerical one because it always factors in relative proportions of asymptomatic ones that we don’t count." (Ref)

Symptoms - symptoms for serious cases have required hospitalization with breathing support such as ventilation.  As seen in Italy where there has been a spike of illness, this has resulted in a overburdened medical support system.

Infectiousness - Coronavirus has been determined to be about twice as infectious.  Europe is midst of an increase number of cases.

Treatment - Coronavirus - no current vaccine and antivirals have had minimal impact.

And overall, there are just more unknowns about the Coronavirus, such as seasonal impacts, ability to reinfect, etc.


https://www.sciencealert.com/the-new-coronavirus-isn-t-like-the-flu-but-they-have-one-big-thing-in-common
No, Coronavirus Isn't 'Just Like The Flu'. Here Are The Very Important Differences
AFP   11 MARCH 2020

Imported Korean Mushrooms Linked to Listeria Outbreak With 36 Affected Including 6 Deaths

Mushrooms imported from Korea have been linked to a serious Listeria outbreak where 36 cases have been reported with 4 deaths.  Six of the cases  were pregnant women where two of the deaths were fetal.

Sun Hong Foods, Inc 1105 W Olympic Blvd, Montebello, CA 90640 is recalling All Cases Enoki Mushroom (Product of Korea) due to the potential to be contaminated with Listeria monocytogenes.  Consumers are warned not to even if it does not look or smell spoiled.

Sun Hong Foods became aware of this issue after notification by FDA that samples of the product tested by the State of Michigan were found to be positive for Listeria monocytogenes.

https://www.cdc.gov/listeria/outbreaks/enoki-mushrooms-03-20/index.html
Outbreak of Listeria Infections Linked to Enoki Mushrooms
Posted March 10, 2020 at 4:30 PM ET
At A Glance
Reported Cases: 36
States: 17
Hospitalizations: 30
Deaths: 4
Recall: Yes

This Week in Mislabeled Products for Two Weeks, Ending March 14, 2020

Incorrect Back Label - Pero Family Farms Food Company, LLC has initiated a voluntary product recall of its 11oz “Zucchini Spiral Pesto Side Dish Kit” with run number code 1196272F; Use By date of 03/20/2020 due to a product mislabeling which did not declare the allergens of egg and milk.

Someone Added Brazil Nuts Where They Shouldn't Have - Meijer is initiating a voluntary recall of 13,284 packages of mixed nuts due to the potential risk of an undeclared tree-nut allergen (Brazil nuts) sold at all Meijer stores, and is being issued to its customers in cooperation with the U.S. Food & Drug Administration. The recall was initiated after it was discovered the product contained Brazil nuts, which is not part of the product formulation or declared on package labeling. Subsequent investigation revealed an incorrect formulation was used to manufacture this product and should not have included the Brazil nuts.

Wrong Master Pack Label Used - Dole Fresh Vegetables, Inc. is initiating a limited voluntary recall of H-E-B-branded Tuscan Herb Chopped Salad due to possible undeclared allergens (peanut, wheat, soy and tree nuts) in H-E-B-branded Tuscan Herb Salad Kit, which was manufactured by Dole for H-E-B. The incorrect masterpack (kit with dressing and other toppings) was unintentionally used during the production of the salad.

Herring In Cream Sauce Mislabeled as Herring In Wine Sauce - Vita Food Products, Inc. of Chicago, Illinois is notifying the public that it is recalling up to 8,376 individual plastic jars of 32 ounce Vita Wild Herring in Wine Sauce that are potentially mislabeled because they may contain sour cream and, therefore, may contain undeclared milk. Mislabeled products that are subject to recall will be obvious to consumers because the recalled product’s white sour cream sauce can be seen through the clear plastic jar even though the label may state “Vita Wild Herring in Wine Sauce”.

Queso Product Labeled as Salsa Product Misses Milk and Soy - Stonewall Kitchen of York, Maine is voluntarily recalling 4,812 jars of its Ghost Pepper Queso with an Enjoy By date of 23MAY2021, as a small number of those were mislabeled as Ghost Pepper Salsa. Ghost Pepper Queso includes two allergens, milk and soy, that are not included in Ghost Pepper Salsa, and therefore don’t appear on the ingredient statement of the mislabeled jars. While Stonewall Kitchen believes that only a small number of jars were mislabeled out of the 4,812 which were manufactured that day, the company is recalling all of them out of an abundance of caution. Of note, the mislabeled jars should be very easy to spot: Ghost Pepper Queso product is a bright yellow-orange color, while Ghost Pepper Salsa is dark red.

Print-and-Apply Label Does Not List Milk Ingredient - Whole Foods Market is voluntarily recalling select Green Chile Chicken Tamales from stores across 24 states because they contain undeclared milk. A print-and-apply label did not have milk ingredient listed in the ingredient statement.

New Label Design Uses Incorrect Termonology Not Stating Milk - New Capstone, Inc. of Mooresville, NC is recalling their 22oz ReStructure Vanilla Protein Powder pouches, Lot 19211 Exp. 06/21 and their 27 gram individual serving pouch, Lot 19211 Exp. 06/21, because they may contain undeclared milk. The recall was initiated after it was discovered that the new product pouch design omitted the clear statement that the product contained milk but rather just stated the product contained lactose. Subsequent to this discovery New Capstone, Inc. added a milk allergen warning sticker to all remaining packages in Lot 19211.

Review - The Risk of Pathogen Spillover from Wild Birds

Wild birds can carry pathogens, such as Campylobacter and Salmonella, that can become contaminants for food. Most of our concern is in the fields with crops that will receive minimal processing, but also in instances where birds gain access into our processing facilities. A recent review of the research shows that we probably overemphasize the risk, but more research is needed in understanding transmission from birds to our food systems.

"We conclude that current data do not provide sufficient information to determine the likelihood of enteric pathogen spillover from wild birds to humans and thus preclude management solutions. The primary focus in the literature on pathogen prevalence likely overestimates the probability of enteric pathogen spillover from wild birds to humans because a pathogen must survive long enough at an infectious dose and be a strain that is able to colonize humans to cause infection."

From their paper:

"Campylobacter spp. 14.8%(64/431)of North American breeding birds had Campylobacter spp. prevalence data (1+ observations) meeting our inclusion criteria 1–9 (Data S2). The species with the most observations meeting our inclusion criteria 1–9 were rock pigeon [N= 3659from 15 studies, range 6–1800 individuals tested, 0.1–70% reported prevalence, estimated prevalence 16± 5.3%(SE)],European starling[N= 2094 from 12 studies, range 1–957 individuals tested, 0–75% reported prevalence, estimated prevalence 28 ± 6.0% (SE)],...."

"Salmonella spp. were the most studied bacteria with 33% (141/431) of North American breeding birds having prevalence data (1+ observations) meeting our inclusion criteria 1–9. The species with the most observations of data meeting inclusion criteria 1–9 were herring gull [N = 12470 from 10 studies, range 1–5324 individuals tested, 0–22% prevalence,estimated prevalence 8.2± 2.2%(SE)],house sparrow [N = 5581 from 19 studies, range 2–1124 individuals tested, 0–21% prevalence, estimated prevalence 2.5 ± 0.7% (SE)], rock pigeon [N = 5458 from 30 studies, range 4–1800 individuals tested, 0–100% prevalence, estimated prevalence 4.0 ± 0.9% (SE)..."

So birds can carry pathogens, and we need to keep them out of food processing facilities, but with field crops, further work is needed before we go to the levels of habitat destruction.

Biological Reviews
https://onlinelibrary.wiley.com/doi/full/10.1111/brv.12581
Are we overestimating risk of enteric pathogen spillover from wild birds to humans?
Olivia M. Smith  William E. Snyder  Jeb P. Owen
First published: 31 January 2020 https://doi.org/10.1111/brv.12581