I get a number of calls a week from folks that find something unwanted in their food. Here is a bit from a search of the internet by AI.

In 2010, a woman in England found a frozen frog in a bag of green beans purchased from Tesco. “Woman finds frog in Tesco frozen vegetables.” The Guardian. October 28, 2010.

In 2017, two Florida residents reported finding a dead bat in a salad purchased from a local Walmart. The greens were part of Fresh Express’s Organic Marketside Spring Mix. “Dead bat found in packaged salad, experts don’t know if bat bits were eaten.” CNN. April 10, 2017.

In 2008, a woman in Pennsylvania found a rodent baked into her store-bought frozen pizza. The pizza was from the brand “Tombstone. “Woman finds dead rodent baked into frozen pizza.” NBC News. November 19, 2008.

In 2016, a Brooklyn woman discovered a three-inch lizard in her salad mix purchased from a Whole Foods store. The brand of the salad was Earthbound Farm Organic. “Woman finds carcass of lizard in store-bought salad.” New York Daily News. February 7, 2016.

Back in 2000, a Virginia woman found what appeared to be a chicken head in her order of fried chicken from a McDonald’s restaurant. “Woman finds chicken head in McDonald’s meal.” The Independent. November 30, 2000.

There have been several reports of rodents being found in packaged food items. A notable case occurred in 2009 when a woman from New York found a dead mouse in a loaf of bread purchased at a local bakery. “Woman sues over mouse in Chip ’n’ Dails bagel store slice.” New York Post, December 31, 2009.

Snakes are less commonly reported than some other animals but there have been a few instances. In 2009, a UK family reportedly found a live snake in a bag of Tesco salad. It was a 5-inch baby python that emerged as they were preparing their meal. “Live snake slithers out of Tesco salad bag.” The Telegraph, October 10, 2009.

As previously mentioned, a case in 2017 involved a dead bat found in a Fresh Express packaged salad sold at a Walmart in Florida. “Dead bat found in packaged salad, experts don’t know if bat bits were eaten.” CNN, April 10, 2017.

Black widow spiders have occasionally been reported found in packaged grapes. In 2016, a family in Michigan reported finding a live black widow spider in their grapes bought from a local grocery store. “Family Finds Black Widow Spider in Grapes.” ABC News, March 21, 2016.

A woman in New York claimed to have discovered a dead mouse in a loaf of bread purchased from a bakery. The incident resulted in a lawsuit. “Woman sues over mouse in bread loaf.” New York Post, December 31, 2009.

A couple in the UK reportedly found a dead mouse in a bag of frozen vegetables purchased from the supermarket chain Asda. “Dead mouse found in Asda frozen veg pack.” The Telegraph, March 31, 2010.

A man found a dead mouse in his can of Co-op Fair Trade hot chocolate powder in the UK. “Mouse in hot chocolate.” BBC News, August 13, 2003.

An Australian man reported finding a dead mouse baked into a loaf of bread purchased from a local store. “Western Australian man finds mouse baked into loaf of bread.” Perth Now, October 15, 2011.

A woman discovered what appeared to be a mouse in a can of Sainsbury’s curry sauce. “Mouse found in Sainsbury’s curry sauce can.” Independent, July 7, 2013.

A schoolboy found a dead mouse embedded in a chocolate bar from a brand named Morrisons in the UK. Source not explicitly linked, but covered widely in UK media at the time.

A dead rodent was reportedly found in a bag of salad purchased from a Tesco supermarket. “Rodent found in Tesco salad bag.” Huffington Post UK, April 18, 2014.

A woman in the Bronx, New York, claimed to find a dead mouse in a loaf of bread she purchased from a local grocery store. This led to a lawsuit against the store. “Woman sues over mouse in bread loaf,” December 31, 2009.

A couple discovered a dead mouse in a bag of frozen vegetables bought from Asda, a major supermarket chain. “Dead mouse found in Asda frozen veg pack,” March 31, 2010.

A man found a dead mouse in a can of hot chocolate powder purchased from Co-op in the UK. “Mouse in hot chocolate,” August 13, 2003.

Reports emerged of a rodent being found in a bag of salad purchased from Tesco, a leading supermarket in the UK. “Rodent found in Tesco salad bag,” April 18, 2014.

An Australian customer discovered a mouse baked into a loaf of bread purchased from a local store. “Western Australian man finds mouse baked into loaf of bread,” October 15, 2011.

A schoolboy reportedly found a dead mouse embedded in a chocolate bar bought from a Morrisons supermarket. Often covered in UK media at the time but specific citations might be less readily available online.

A woman discovered a mouse in a can of Sainsbury’s curry sauce, leading to distress and a formal complaint. The Independent, “Mouse found in Sainsbury’s curry sauce can,” July 7, 2013.

A woman from Fredericksburg, Virginia, found a live snake in a bag of lettuce she purchased from a local grocery store. Fox News, “Woman finds live snake in bag of lettuce from grocery store,” April 10, 2017.

A family in the UK opened a cereal box to find a live corn snake inside. The non-venomous snake was removed without incident. BBC News, “Family gets a snake with cereal,” January 16, 2004.

A woman found a baby snake inside a can of baked beans. The can had been stored for several months before the discovery. BBC News, “Snake found in tin of beans,” May 22, 2007.

A Sydney woman found a live snake inside a packaged lettuce product. It was identified as a venomous pale-headed snake. The Guardian, “Snake found alive inside packaged lettuce at Sydney supermarket,” October 5, 2016.

A Toronto family found a dead garter snake in a bag of frozen broccoli purchased from a local supermarket. CBC News, “Dead snake found in frozen broccoli,” February 13, 2009.

A Michigan woman found a dead, decomposing snake in a bagged salad mix purchased from a grocery store. CNN, “A woman says she found a dead snake in her bagged salad,” April 10, 2019.

A live snake was found in a package of spinach at a grocery store in Alabama, causing a brief panic among shoppers. CBS News, “Live snake found in produce section of Target store,” October 2, 2018.

A woman in Ohio claimed she found a dead lizard embedded in a McDonald’s sandwich. The Huffington Post, “Lizard Found In McDonald’s Sandwich, Lawsuit Alleges,” February 10, 2010.

A woman in California found a dead, partially decomposed lizard in a pre-packaged salad she purchased from a local grocery store. Huffington Post, “Woman Finds Dead Lizard In Her Packaged Salad,” April 19, 2016.

Diners found a dead lizard in a meal at a restaurant in Bangalore, India, which resulted in some guests falling ill. Times of India, “Diners spot lizard in northeast thali,” July 25, 2015.

Students in a hostel in Bhubaneswar, India, found a lizard in the food served to them, leading to concerns about hygiene standards. The New Indian Express, “Half lizard found in mess food, students fall ill,” June 13, 2017.

A man claimed to find a dead lizard in a can of Pepsi, which led to a lawsuit. However, the case was complicated by lack of evidence. Deseret News, “Jury to decide on mouse-in-Pepsi complaint,” June 23, 2000.

In Utah, a customer reported finding a dead lizard in her Subway sandwich, allegedly baked into the bread. KSL-TV, “Woman claims lizard found in sandwich bread,” October 3, 2020.

Cadbury was forced to recall more than a million chocolate bars after a customer reported finding a live insect in one. This led to health concerns and significant brand impact. The Guardian, “God! Maggot in my chocolate bar,” September 27, 2003.

A woman in Wisconsin reported finding live beetles inside a bag of frozen peas she purchased from a local supermarket. CBS58 Milwaukee, “Woman shocked to find beetles inside bag of frozen peas,” July 19, 2018.

A Florida family found a live scorpion inside a bag of pre-packaged salad purchased from a grocery store. The incident was widely reported and led to increased awareness about produce inspections. WFTS Tampa Bay, “Family says they found scorpion in bag of spinach purchased at Florida Costco,” October 22, 2019.

A customer in New York claimed to have discovered cockroach legs inside a bag of pre-ground coffee from a popular brand, prompting a media furor and discussions on insect contamination in food products. New York Post, “Man sues Maxwell House for ‘cockroach leg’ found in coffee tin,” July 22, 2014.

A Colorado mother found numerous live insects in a box of Kellogg’s Frosted Mini-Wheats, leading to a product return and apology from the company. KRDO News, “Colorado mother claims she found insects in Kellogg’s Frosted Mini-Wheats,” March 18, 2021.

A family in British Columbia found a whole cricket inside a can of vegetable soup, which brought attention and a response from the manufacturer. Global News, “B.C. family shocked after finding cricket in can of soup,” January 15, 2022.

A consumer found a maggot in a chocolate bar from a major UK confectionary brand, which reignited concerns about production processes in the sweets industry. Daily Mail, “Horrified shopper claims she found live maggots wriggling inside chocolate bought from Sainsbury’s,” February 7, 2023.

A customer in Oregon reported finding a dead rat in their spinach salad at a Subway restaurant. The company investigated the supply chain and took steps to ensure cleanliness. NBC News, “Customer Claims They Found Mouse in Subway Sandwich,” October 13, 2015.

A Michigan man claimed to have found part of a rat baked into a loaf of bread bought from a local grocery store, prompting widespread media attention and supermarket’s investigation. Detroit Free Press, “Man finds rodent in Aldi bread, sparking an apology and an investigation,” May 7, 2022.

A woman in the UK found a dead rat inside a can of peas. The incident led to an investigation by the Food Standards Agency and the company involved. The Telegraph, “Woman finds dead rat in tin of peas,” October 19, 2009.

A family in Georgia discovered what appeared to be a fried rat inside a bag of potato chips. This led to a recall and an internal company investigation. Fox News, “Georgia family reportedly finds dead rat inside bag of potato chips from Publix,” March 2, 2018.

A woman filed a lawsuit after allegedly finding a dead rat in a bag of frozen green beans purchased from a grocery store. The incident brought significant media coverage and prompted a store recall. The Independent, “Woman sues after finding rodent in bag of frozen vegetables,” January 20, 2016.

A customer at a fast-food chain in China claimed to have found a rat’s head in their fried chicken meal. The incident went viral on Chinese social media, leading to an investigation by health officials. BBC News, “China KFC denies serving fried rat,” September 6, 2012.

A UK family reportedly found a dead rat inside a bag of oats purchased from a leading supermarket, prompting an investigation by health and safety officials. The Guardian, “Family find dead rat in bag of oats from Tesco,” March 25, 2013.

In Florida, two customers reported finding a dead bat in a package of prepackaged salad mix from Fresh Express. The Centers for Disease Control and Prevention (CDC) was informed, and the salad producer issued a recall. The Washington Post, “A dead bat was found in a bagged salad. And the CDC has some worrisome advice,” April 10, 2017.

Customers at a Starbucks location in Louisiana reportedly found a dead bat in a bottle of a prepackaged frappuccino. The incident led to the removal of the product from shelves at the location. FOX News, “Dead bat found in Starbucks bottled drink,” October 14, 2014.

A bakery in Queensland faced scrutiny and investigation after a customer claimed to have found part of a bat in a loaf of bread. Health officials were involved to assess the situation. News.com.au, “Bat found in popular bakery loaf bread,” February 28, 2012.

A customer in the U.S. reported finding a dead bat in a box of cereal. The company involved was notified and took steps to investigate the supply chain. ABC News, “Dead Bat Allegedly Found in Cereal Box,” March 2012.

A man in New Jersey found a live grasshopper in a pre-packaged container of salad greens he bought from a local grocery store. This prompted a social media post and reached the store for further inspection. NBC New York, “New Jersey Shopper Finds Live Grasshopper in Store-Bought Salad Greens,” March 2023.

A woman from Glinde, Germany, discovered a live maggot crawling in a packet of raisins. She reported the incident for a refund and considered further measures regarding potential contamination. The Local DE, “Live maggot found in Glinde raisins,” February 19, 2014.

A consumer reportedly found living larvae in a bulk container of chocolate bars at a store in New Mexico. The retailer was contacted and removed the affected products from their shelves. KOAT News, “Mama Says Chocolate Larvae Incident Left Her Feeling ‘Sick’,” August 29, 2013.

A woman in the UK found a live cockroach in a slice of bread from a loaf she bought at a supermarket. The discovery led to a publicized complaint and an investigation. The Daily Mail, “Woman’s shock as she finds live cockroach crawling in her loaf of bread,” October 2012.

A Massachusetts woman posted on social media about finding live aphids in a bag of organic salad greens. The post went viral, alerting the producer, who then checked on their quality assurance processes. Boston Globe, “Woman finds live bugs in her bagged salad,” May 12, 2011.

A woman in New York found a live frog in her pre-packaged salad purchased from a grocery store. She spotted the frog after she had already eaten some of the greens. This incident led to a public apology from the store, and the event was widely covered by local news outlets. NBC New York, “Green with Revulsion: New York City Woman Finds Live Frog in Her Store-Bought Salad,” August 27, 2019.

A couple in British Columbia found a live gecko in a bagged salad mix they had purchased from a grocery store. Shocked by the discovery, they contacted the store and informed them about the unusual find. CTV News, “B.C. couple finds live gecko in bag of pre-packaged salad,” January 2018.

A Michigan man found a live snake inside a can of green beans after hearing a rattling sound. He contacted the manufacturer, who launched an investigation and issued a recall of the product in question. Detroit News, “Man finds live snake in can of green beans,” June 2007.

A British family discovered a small live bird trapped inside a sealed loaf of bread. The family noticed movement inside the packaging and released the bird, which appeared unharmed. This prompted an investigation by the manufacturer. BBC News, “Live bird found in packaged loaf,” December 23, 2004.

Perhaps CR is going to be the new FSIS? Perhaps the FDA and CDC too?

So, where do you get your chicken? Do the stores and restaurants that you frequent get poultry from one of these poultry plants? Might be a good question to ask.

 Most Contaminated Poultry Plants – Feb 25 299.8 KB

Consumer Reports analysis identifying the most contaminated poultry plants in the U.S. based on a review of data from the Food Safety and Inspection Service in the U.S. Department of Agriculture, which posts the category status of individual plants based on Salmonella test results. These poultry plants pose a higher risk of triggering a Salmonella outbreak given the level of Salmonella detected at their facilities by the FSIS. 

Thanks Consumer Reports.

I have said this too many times. In the 1990’s ninety percent of the work I did were E. coli O157:H7 cases linked to hamburger. However, due to the collaboration between regulators (deeming E. coli O157:H7 and adulterant), the beef industry (interventions and implementing “test and hold” and the restaurant industry (following the Food Code of at least 155 F internal temperature), E. coli cases linked to ground been have become a “rare” occurrence – and, that has been a good thing.

It is because of the above that the below is such a needless tragedy.

A cluster of E. coli O157:H7 was investigated by the Montana Department of Public Health and Human Services, the Montana Department of Livestock, and Flathead County Health Department, along with the Centers for Disease Control and Prevention (CDC) in the summer of 2024. This outbreak was assigned the CDC outbreak code 2407MTEXH-1. The investigation revealed reason to believe that ground beef product from Lower Valley Processing (LVP) entered commerce while adulterated with Escherichia coli O157:H7.

In total, 22 cases were identified in this outbreak from 10 states (AZ, CA, FL, ID, MN, MO, MS, MT, OR, and VA). Known dates of specimen collection ranged from July 5 to July 20, 2024. Known onset dates ranged from July 4 to July 11, 2024. Known ages ranged from 5 to 88 years (median 24.5). For cases with information, 7 males and 8 females were identified. Six hospitalizations, three cases of HUS, and one death were reported. 

All specimen isolates were found to be nearly indistinguishable by cgMLST analysis (0-1 alleles different), indicating a common source of infection. All isolates were found to have the same allele code: EC1.0 ‐ 9.1.3.70x and were positive for Shiga toxin 2 (a and c). Several of these individuals were linked to the Fathead County area. Cases reported exposures to Wagyu beef burgers from the following locations: Gunsight Saloon (n=5), Harbor Grill (n=2), Tamarack (n=3), Hopps (n=2), and Whitefish Lodge (n=1). One case from Oregon did not share restaurant information with investigators.

The investigation established an epidemiological connection between the affected individuals and Wagyu beef hamburger patties processed at Lower Valley Processing (LVP) and labeled as Lot 1400. Public health officials confirmed that the patties came from producer Range/Lazy K Ranch. They also discovered that this producer sells to retailer Flathead Fish & Seafood Co. in Kalispell, and that the retailer was in possession of product from Lot 1400. Two other facilities also received Lot 1400 Wagyu beef: Flathead Lake Lodge, Crawdad Café (Lake Co).

On July 18, the Montana Department of Livestock was notified of this outbreak. On the same day, Department of Livestock staff obtained an unopened box of LVP-produced Range Wagyu beef patties labeled as Lot 1400 from Flathead Fish & Seafood Co. and transported it to the Montana Public Health Laboratory in Helena for testing. On July 23, preliminary PCR testing detected the presence of E. coli O157:H7 in the product, and confirmatory culture testing, initiated on July 25, confirmed E. coli O157:H7 in the sample. Four other boxes of Range Wagyu beef patties labeled as Lot 1400 were obtained from two other Flathead County restaurants, and they returned preliminary positive PCR results for E. coli O157:H7.

LVP records establish that the animals for the Range Wagyu beef patties labeled as Lot 1400 were slaughtered on June 5, 2024. Records also establish that other beef cattle, sheep, and pigs were slaughtered at LVP on the same day. Department of Livestock staff initiated a Food Safety Assessment of LVP on July 22, 2024 pursuant to this investigation. Observations from that Food Safety Assessment revealed the following potential sources of contamination:

  • LVP staff were observed using a cold-water wash to remove contamination instead of trimming.
  • LVP staff were also observed spraying the floor to remove blood, dirt, and other contaminants while carcasses were still hanging, allowing the contaminated water to contact the carcass and clean hooks that would be used for carcasses.
  • The facility utilizes a two-part final wash step, allowing contamination of the upper portion of the carcass to collect on the hide and lower portion of the carcass.
  • The splitting saw was not cleaned between carcasses, allowing for fat and blood to cross contaminate other carcasses.
  • The carcass is not split and eviscerated until after final wash.

As a result, LVP (Establishment No. 007) was recommended to recall of the following products: All animal Raw Product – Non-Intact and Raw Product – Intact intended for non-intact consumer use that were produced from animals slaughtered at Lower Valley Processing on June 5, 2024. This included but was not limited to products labeled as Lots 1398, 1399, and 1400. Products affected by this recall recommendation  were known to have been delivered to Crary Beef LLC, a licensed meat depot in Teton County, Montana.

In 1994, in response to an E. coli outbreak linked to ground beef sold at Jack in the Box restaurants, FSIS established an E. coli sampling program which treated E. coli as an adulterant. Shortly thereafter, in the case Texas Food Industry Association v. Espy, 870 F. Supp. 143 (W.D. Tex. 1994), supermarkets and meat industry organizations challenged FSIS’s authority to establish the sampling program. The plaintiffs argued FSIS did not have the authority to treat E. coli as an adulterant under the FMIA because E. coli contaminated ground beef “is only injurious to health if improperly cooked.” The court disagreed and found that “in light of common cooking practices of most Americans, there is at least a rational basis for treating E. coli differently than other pathogens” and that “many Americans consider ground beef to be properly cooked rare, medium rare, or medium.” However, E. coli in ground beef is usually only killed off when cooked medium-well to well done. Ultimately, the court held that because E. coli “is a substance that renders ‘injurious to health’ what many Americans believe to be properly cooked ground beef” E. coli in ground beef “fits the definition of an adulterant under the FMIA.”

In Flathead County, Montana, the requirements for cooking hamburgers in restaurants are primarily based on the guidelines set forth by the Montana Department of Public Health and Human Services (DPHHS) and the FDA Food Code. Here are the key requirements related to cooking hamburgers in a restaurant setting:

  • Minimum Internal Temperature: Ground beef, including hamburgers, must be cooked to a minimum internal temperature of 155°F (68°C). This temperature is critical for ensuring that harmful bacteria, such as E. coliand Salmonella, are effectively killed.
  • Food Thermometers: It is essential for food establishment staff to use food thermometers to accurately check the internal temperature of hamburger patties. This ensures that the meat has reached the necessary temperature for safe consumption.
  • Consistency and Monitoring: Restaurants should have procedures in place to consistently monitor and document cooking temperatures to ensure compliance with food safety standards.
  • Rest Period: While not explicitly required, allowing cooked hamburgers to rest briefly after cooking can help enhance food safety by allowing residual heat to further kill any remaining pathogens.
  • Training and Compliance: Food service employees should be trained in food safety practices, including proper cooking temperatures, to ensure compliance with health regulations. 

Thus, available evidence indicates that an adulterated product entered commerce from LVP’s facility. The confirmed existence of E. coli O157:H7 in an unopened sample of the product that was not prepared in a restaurant, along with the genetic linking of the same E. coli to more than one area restaurant led public health officials to conclude that the source of the E. coli outbreak was likely beef provided  by Range with the ground beef product produced at LVP and then undercooked a restaurants. As of September 9, this outbreak investigation was closed.

As a father of three beautiful and strong young women, I have become nearly immune to constructive criticism. It is in that vein I call out my friends at the FDA and CDC for closing a romaine lettuce E. coli O157:H7 case without supplying the pubic – who they are supposed to serve – with information about the outbreak.

Here are the highlights (or lowlights) of the investigation – https://www.marlerblog.com/files/2025/03/2411MOEXH-2-Romaine-E.-coli-FDA-Records.pdf

Epidemiology Overview & Genomic Analysis

On November 25, 2024, PulseNet coded an outbreak of E. coli O157:H7 2411MOEXH-2. At the time of closing, this investigation included 89 cases across 15 states: AR (2), CO (1), IL (7), IN (8), KS (1), KY (1), MO (50), MT (1), ND (2), NE (3), OH (8), PA (1), SD (1), TN (1), WI (2), all related within 0-4 alleles by cgMLST. Isolation dates ranged from November 7, 2024, to December 1, 2024. Reported onset dates (n=83) ranged from November 4, 2024, to November 30, 2024. Ages ranged from 4 to 90 years with a median age of 24. Sixty of 88 cases (68%) were female. Outcome information was available for 74 cases, of which 36 (49%) were hospitalized. There were 7 reported cases of HUS, and 1 death attributed to this outbreak.

A case in this investigation was defined as infection with E. coli O157:H7 with an isolate related to the outbreak strain within 0-4 alleles by cgMLST and isolation date ranging from November 7 to December 1, 2024.

This outbreak was coded following notification from colleagues in MO after they identified and investigated multiple illness linked to events catered by the same MO-based caterer. These events occurred between November 6 and November 8. All events included the same menu items with a few modifications. MO colleagues conducted a retrospective cohort study at 2 of the events and found that salads were the only statistically significant menu item across both events. Salads contained an iceberg/romaine lettuce blend, carrots, purple cabbage, onions, canned pimento, canned artichokes, parmesan cheese, and a house made salad dressing. (b)(4)In total, 7 subclusters were identified across the multistate outbreak. These included MO catered events, an OH (b)(4) school, an IN restaurant, and IL restaurant, and an IL event catered by a different MO-based caterer. Salads were the common link across all 7 subclusters, and cases in all subclusters ate an iceberg/romaine lettuce blend. CDC deployed a focused questionnaire on November 26, 2024; 27 questionnaires were returned. Epi information was available for 65 cases, of which 60 (95%) reported consuming any type of leafy green prior to illness. Of 57 cases who could remember the exact type of leafy green consumed, 50 (88%) consumed romaine lettuce. This is statistically significantly higher than the background rate of 49% from the FoodNet Population survey.

Traceback Abbreviated Summary

A traceback investigation was initiated in response to a E. coli 0157 outbreak with leafy greens as the suspected vehicle. Each case included in the traceback investigation reported consumption of leafy greens prior to illness onset. Based on information available at the points of service (POS), the traceback focused on iceberg and romaine lettuce. The investigation consisted of three traceback legs representing twenty-eight cases and 4 ) POS. The three traceback legs identified (b)(4) distribution centers, (b)(4) broker, (4) processors, (b4) grower, and *x*) ranch. The traceback investigation determined that (b)(4), the sole processor, sourced romaine lettuce from (b)(4) grower, (b)(4) This romaine was available at all points of service during the specified timeframe of interest. Additionally, romaine lettuce supplied to b)(4) POS was traced back to a common ranch and lot. Through analysis of records, (b)(4) lots of romaine lettuce were implicated, resulting in confirmation of romaine lettuce as the vehicle.

Who made the salad? The public has a right to know. I know it and the retailers, shippers, processor and grower know it. It will be made public.

Based on epidemiologic and traceback data, romaine lettuce was confirmed as the source of this outbreak. The traceback investigation determined that a sole processer sourced romaine lettuce from (b)(4) grower that would have been available at all points of service during the timeframe of interest. Additionally, romaine lettuce supplied to (b)(4) P O S w a s traced back to a common ranch and lot. While iceberg lettuce was also traced, there were no common growers identified. A farm investigation was performed at the identified grower to determine the route of contamination; however, there were no notable observations. At the conclusion of this response, this cluster included 89 cases across 15 states [AR (2), CO (1), IL (7), IN (8), KS (1), KY (1), MO (50), MT (1), ND (2), NE (3), OH (8), PA (1), SD (1), IN (1), WI (2)].

These are real people on this list, our friends and families. There are people, many children, who became sick – some severely so – and, a death. They need the FDA and CDC to do their jobs.

Also, were are state health departments in these states: Arizona (2), Colorado (1), Illinois (7), Indiana (8), Kansas (1), Kentucky (1), Missouri (50), Montana (1), North Dakota (2), Nebraska (3), Ohio (8), Pennsylvania (1), South Dakota (1), Tennessee (1), Wisconsin (2)?

Thanks to dedicated public servants.

What’s New:
• A new outbreak of Listeria monocytogenes (ref #1286) linked to a not yet identified product has been added to the table. FDA has initiated sampling.
• For the outbreak of Listeria monocytogenes (ref #1292) linked to a not yet identified product, FDA has initiated an inspection.
• For the outbreak of Salmonella Newport (ref #1291), the case count has increased from 31 to 33 cases, and the outbreak has ended.

A large E. coli outbreak still needs an explanation.

Problem/Condition: Approximately 800 foodborne illness outbreaks occur in the United States each year. These outbreaks include approximately 15,000 illnesses, 800 hospitalizations, and 20 deaths. Although illnesses from outbreaks account for a small portion of all foodborne illnesses, outbreak investigations reveal how these illnesses originate by offering crucial data through epidemiologic, environmental health, and laboratory analyses and aid in outbreak mitigation and prevention. Period Covered: 2014–2022.

Description of System: The Foodborne Disease Outbreak Surveillance System (FDOSS), via the National Outbreak Reporting System (NORS), captures data from foodborne enteric illness outbreak investigations in the United States. Epidemiology or communicable disease control and environmental health programs of state and local health departments collect and voluntarily report the data to NORS, which is managed by CDC. These data include information about cases (e.g., case counts, symptoms, duration of illness, and health care–seeking behaviors), laboratory specimens, settings of exposure, implicated food items, and contributing factors (i.e., how the outbreak occurred). A foodborne illness outbreak is defined as two or more cases of a similar illness associated with a common exposure (e.g., shared food, venue, or experience). Data collected from an outbreak investigation help the investigator identify contributing factors to the outbreak. Contributing factors are food preparation practices, behaviors, and environmental conditions that lead to pathogens getting into food, growing in food, or surviving in food and are grouped into three categories: contamination (when pathogens and other hazards get into food), proliferation (when pathogens that are already present in food grow), and survival (when pathogens survive a process intended to kill or reduce them).

Results: A total of 2,677 (40.5%) foodborne illness outbreaks reported during 2014–2022 with information on contributing factors were included in this analysis. Foodborne outbreak periods were categorized into three time frames: 2014–2016 (first), 2017–2019 (second), and 2020–2022 (third). Of the 2,677 outbreaks, 1,142 (42.7%) occurred during the first time frame, 1,130 outbreaks (42.2%) during the second time frame, and 405 outbreaks (15.1%) during the third time frame. The proportion of bacterial outbreaks increased from the first (41.9%) to the third time frame (48.4%), and the proportion of viral outbreaks decreased (33.3% to 23.2%). Over the three time frames, the proportion of outbreaks with a contamination contributing factor decreased (85.6%, 83.6%, and 81.0%, respectively). The proportion of outbreaks with a proliferation contributing factor category decreased from the first (40.3%) to the second time frame (35.0%), then increased during the third time frame (35.1%), and the proportion of outbreaks with a survival contributing factor category decreased from the first (25.7%) to the second time frame (21.9%), then increased during the third time frame (25.7%). The proportion of outbreaks with aquatic animals as an implicated food item increased from the first (12.0%) to the second time frame (18.5%), then decreased during the third time frame (18.3%). The proportion of outbreaks with land animals as an implicated food item decreased from the first (16.7%) to the second time frame (14.2%), then increased during the third time frame (15.1%).

For outbreaks with a contamination contributing factor, the proportion of food contaminated by an animal or environmental source before arriving at the point of final preparation increased over the three time frames (22.2%, 27.7%, and 32.3%, respectively), and the proportion of outbreaks with contamination from an infectious food worker through barehand contact with food decreased (20.5%, 15.2%, and 8.9%, respectively). For the proliferation category, the proportions of outbreaks associated with allowing foods to remain out of temperature control for a prolonged period during preparation and during food service or display decreased over the three time frames (15.2%, 12.2%, and 9.9%, respectively; and 13.6%, 10.4%, and 8.9%, respectively), and the proportion of improper cooling of food decreased from the first (9.4%) to the second time frame (8.8%), then increased during the third time frame (10.9%). For the survival category, the proportion of outbreaks associated with inadequate time and temperature control during initial cooking/thermal processing of food decreased from the first (12.1%) to the second time frame (9.6%) and increased during the third time frame (12.1%).

For bacterial outbreaks, cross-contamination of foods was among the top five contributing factors during the first (22.0%) and second time frames (20.8%) but not during the third time frame. Inadequate time and temperature control during initial cooking of food was among the top five contributing factors during all three time frames (23.8%, 20.4% and 20.9%, respectively). Improper cooling was not among the top five contributing factors during the first and second time frames but was during the third time frame (17.3%). For viral outbreaks, contamination from an infectious food worker through barehand contact with food was among the most common contributing factors during the first (47.1%) and second time frames (37.7%) and decreased to the third most common contributing factor during the third time frame (28.7%). Contamination from an infectious food worker through gloved-hand contact with food was among the top five contributing factors during the first (32.1%) and second time frame (25.5%) and was the most common contributing factor during the third time frame (42.5%).

Interpretation: Many foodborne illness outbreaks occur because of contamination of food by an animal or environmental source before arriving at the point of final preparation. Most viral outbreaks are caused by contamination from ill food workers. The decrease in the proportion of viral outbreaks and the proportion of outbreaks with a contamination contributing factor during 2020–2022 might be attributed to effects from the COVID-19 pandemic. Nonpharmaceutical interventions (e.g., increased glove use, cleaning and disinfection, and closure of restaurant dining areas) implemented during the COVID-19 pandemic likely led to a reduction in norovirus, which is typically spread by infectious food workers. Two common contributing factors to bacterial outbreaks are allowing foods to remain out of temperature control for a prolonged period and inadequate time and temperature control during cooking. Proper time and temperature controls are needed to effectively eliminate bacterial pathogens from contaminated foods and ensure safe food operations.

Public Health Action: Retail food establishments can follow science-based food safety guidelines such as the Food and Drug Administration Food Code and Hazard Analysis and Critical Control Points (HACCP) plans. Restaurant managers can mitigate contamination by ill food workers by implementing written policies concerning ill worker management, developing contingency plans for staffing during worker exclusions, and addressing reasons why employees work while sick. Health department staff members who investigate outbreaks and conduct routine inspections can encourage restaurants to follow their HACCP plans and other verified food safety practices, such as cooling, to prevent outbreaks.

Full Report: https://www.cdc.gov/mmwr/volumes/74/ss/ss7401a1.htm?s_cid=ss7401a1_w

The Honorable Robert F. Kennedy, Jr.
Secretary, Department of Health and Human Services
Hubert H. Humphrey Building
200 Independence Avenue, SW
Washington, DC 20201
via E-mail

Dear Secretary Kennedy:

As a coalition of consumer, industry and public health stakeholder groups with a vested interest in the Food and Drug Administration’s work on food safety, nutrition and chronic disease, we urge you not to cut additional resources and staffing for the agency’s Human Foods Program critical to achieving its statutory based mission. Maintaining safe, accessible, and affordable food is a fundamental public health priority and a key component of your Make America Healthy Again platform. An under-resourced food safety agency could jeopardize your stated objectives to improve nutrition and ingredient safety for children and adults.

Adequate resources are critical not only for foodborne illness outbreak response but also for developing and updating food safety standards, providing science-based industry guidance, and ensuring a well-trained federal-state inspection force to protect the integrity of our food system. We are optimistic that under your leadership, and with sufficient funding and manpower, FDA can realize several critical improvements that will advance the health and wellbeing of all Americans.

Ensuring the safety of our nation’s food supply is a shared responsibility. Moreover, finding efficiencies, increasing transparency and coalescing the agency around its core objectives will improve public health. The undersigned organizations stand ready to provide feedback on key programs and assist in proactive dialogue to look for efficiencies and potential cost savings that could be used to enhance the effectiveness of FDA programs.

Sincerely,

Alliance for Recall Ready Communities
American Frozen Food Institute
Association of Food and Drug Officials
Center for Science in the Public Interest
Consumer Brands Association
Consumer Federation of America
Consumer Reports
Council for Responsible Nutrition
Edible Oil Producers Association
Institute for Food Safety and Nutrition Security – The George Washington University
International Association of Color Manufacturers
International Dairy Foods Association
International Food Additives Council
North American Millers’ Association
Recall InfoLink
STOP Foodborne Illness
The Peanut and Tree Nut Processors Association
Western Growers
Dr. Darin Detwiler
Bill Marler
Dr. Jennifer McEntire
Sharon Natanblut
Dr. Stephen Ostroff
Michael Taylor

cc: Kyle Diamantas, Acting FDA Deputy Commissioner for Human Foods

CDC, FDA and public health officials in several states are investigating a multistate outbreak of Listeria infections linked to supplement shakes. Many people in this outbreak lived in long-term care facilities or were hospitalized before becoming sick.

On February 22, 2025, Lyons Magnus LLC recalled frozen supplement shakes that were distributed to food service operators and long-term care facilities. Brands: Sysco Imperial and Lyons ReadyCare.

As of February 21, 2025, 38 people infected with the outbreak strain of Listeria monocytogenes have been reported from 21 states. The 21 States with Cases are: Alabama, California, Colorado, Connecticut, Florida, Illinois, Indiana, Maryland, Michigan, Minnesota, Missouri, North Carolina, Nevada, New York, Ohio, Oklahoma, Pennsylvania, Tennessee, Texas, Washington and West Virginia.

Sick people’s samples were collected on dates ranging from August 17, 2018, to January 23, 2025. Of 38 people with information available, 37 have been hospitalized. Twelve deaths have been reported from California, Illinois, Indiana, Michigan, Minnesota, North Carolina, New York, Tennessee, Texas, and Washington. Most people in this outbreak reported living in long-term care facilities or were hospitalized prior to becoming sick.

Epidemiologic, laboratory, and traceback data show that supplement shakes manufactured by Prairie Farms are contaminated with Listeria and are making people sick.

CDC investigated this outbreak in 2018, 2021, and 2023. Epidemiologic evidence in previous investigations identified that sick people were residents in long-term care facilities and nursing homes and the likely source was a food served in those types of institutions, but there was not enough information to identify a specific food. CDC reopened the investigation in October 2024 after six new illnesses were reported. In February 2025 after traceback identified a product of interest, the outbreak strain was found in environmental samples from Prairie Farms.

State and local public health officials are interviewing people about the foods they ate in the month before they got sick. Of 38 people with information, 34 (89%) reported living in long-term care facilities or were hospitalized before becoming sick. Eight people reported mechanical soft diets, like supplement shakes. Records reviewed from facilities indicated supplement shakes were available to residents. 

Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

FDA traced food records from long-term care facilities. These records showed that supplement shakes made by Prairie Farms were a common food served to people. On February 4, 2025, FDA collected environmental samples at Prairie Farms for testing. On February 19, 2025, WGS showed that the Listeria in the environment are closely related to bacteria from sick people.

On February 22, 2025, Lyons Magnus LLC recalled supplement shakes. CDC is advising people not to eat, sell, or serve recalled products.

Termination of key advisory committees signals food safety will not be a priority

WASHINGTON DC – Brian Ronholm, director of food policy at Consumer Reports, issued the following statement today in response to the elimination of the USDA’s  National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and National Advisory Committee on Meat and Poultry Inspection (NACMPI).

“The termination of these two important advisory committees is very alarming and should serve as a warning to consumers that food safety will not be a priority at USDA in the foreseeable future. These expert panels provide impartial scientific advice and recommendations to USDA, FDA and the CDC on public health issues related to food safety in the U.S. The failure to recognize and leverage the value of this scientific expertise is dangerous and irresponsible.”