While tofu had not previously been the source of a Salmonella outbreak, it is not a stretch to think it could be. So with that, a food safety plan would need to address Salmonella on the soybeans used to make the tofu, and then as a contaminant in the environment. For the latter, sanitation controls, hygienic controls, and verification by environmental monitoring.
From the report:
- "Food safety investigations revealed that seasoned tofu from the same manufacturer was served across all 14 restaurants. The tofu was identified as a ready-to-eat food product that was produced by a manufacturer in Ontario and commercially sold in 250-g (8.8-oz) and 500-g (17.6-oz) packages. Restaurants purchased the product as a 500-g vacuum-sealed package."
- "Food safety investigations identified the absence of a heat treatment process after the addition of seasoning to the packaged 500-g product, which was also sold online to other provinces including Quebec; the 250-g packaged product did undergo additional heat treatment. No illnesses were linked to the 250-g packaged product. Several infractions were observed at the manufacturing plant, including poor sanitation of the processing equipment and the absence of a food safety plan or a food sampling program."
- "Tofu was identified as the source of an outbreak of S. Typhimurium in Ontario in 2021. Investigators hypothesized that unsanitary conditions at the production facility could have led to contamination of the tofu after production and before packaging, but the absence of an additional heating step during production likely resulted in failure to eliminate the pathogen. "
- "Tofu is a novel outbreak-associated food vehicle for this pathogen and has not been implicated in previous outbreaks. Soy products, including tofu, are uncommon vehicles for foodborne illnesses. Among previously published outbreaks linked to soy products, only one outbreak involved Salmonella (Salmonella enterica paratyphi) (2). "
- "Although tofu has been implicated in outbreaks associated with other pathogens, there are no published reports of tofu-associated nontyphoidal Salmonella outbreaks (3,4); however, the growth or presence of S. Typhimurium on soy products has been detected in microbiological food studies (5,6)."
CDC - MMWR
An Outbreak of Salmonella Typhimurium Infections Linked to Ready-To-Eat Tofu in Multiple Health Districts — Ontario, Canada, May–July 2021
Weekly / August 11, 2023 / 72(32);855–858