The Centers for Disease Control and Prevention (CDC) has uncovered a new strain of E. coli that has been responsible for multiple outbreaks of foodborne illness over recent years, including those related to romaine lettuce and other leafy greens.

The REPEXH02 strain is believed to have first come to light at the end of 2015, with the agency noting that it was responsible for dozens of hospitalizations and many cases of hemolytic uremic syndrome (HUS), a serious issue that can often impede blood clotting in infected people and cause kidney failure.

A study by CDC researchers utilized whole genome sequencing to examine the DNA of a strain and track the bacteria that cause foodborne illness, which allowed them to determine whether outbreaks were caused by the same strain, and the link involved with others. The new strain consists of two clades with different geographic distributions, one of which has notable genomic features.  

E. coli O157:H7 is estimated to cause 63,000 domestically acquired foodborne illnesses and 20 deaths in the United States each year, according to the CDC. The agency found that 58% of recent E. coli-related illnesses were attributed to vegetable row crops, with the majority coming from leafy greens. In 2019, a large outbreak related to romaine lettuce from California’s Salinas Valley caused 167 cases and hospitalized 85 people from 27 states. In 2020, 40 infections occurred in 19 states, 20 people were hospitalized and four developed HUS. No further outbreaks from the strain have been associated with the strain.

The newly identified strain has a toxin type associated with more severe disease in those infected, according to the CDC. Still, additional study is needed to understand factors that contribute to the bacteria’s emergence and persistence in specific environments, the authors wrote.

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On August 19, 2022, the CDC reported that 37 people in Indiana, Michigan, Ohio, and Pennsylvania may have contracted E. coli poisoning after eating sandwiches at Wendy’s restaurants that contained romaine lettuce, though the specific cause of the illness was not official.

Less than a week later, the number of illnesses reported had passed the 100 mark. In fact, last week, the Michigan state health department revealed more than 98 complaints of E. coli infections in August, with at least 43 linked to Wendy’s, and the remaining 55 cases undergoing testing. Michigan has also seen several cases of children who have had acute kidney complications due to E. coli infections.

In response, Wendy’s has removed romaine lettuce being used in sandwiches from restaurants in that region as a precautionary measure. “We are fully cooperating with public health authorities on their ongoing investigation of the regional E. coli outbreak reported in certain Midwestern states,” the company said in a statement. “We are taking the precaution of discarding and replacing the sandwich lettuce at some restaurants in that region.” The company also noted that it uses a different type of romaine lettuce in its salads, so those were not recalled.

At press time, CDC is not advising that people avoid dining at Wendy’s or that consumers stop eating romaine lettuce.

The question of how the contamination occurred remains unknown, although there are theories. “Anytime we are talking about raw agricultural commodities, we grow it outside and it’s exposed to the environment and potential contaminants,” says Jim Dickson, professor in the department of animal science at Iowa State University and member of the Food Quality & Safety Editorial Advisory Board. “Wendy’s is certainly doing everything they can—they have a vested interest in protecting their name and brand and certainly no one wants to see anyone sick. They are doing what they can to prevent this from becoming a bigger issue than it already is.”

CDC investigators are still working to confirm whether romaine lettuce is the source of the outbreak, and whether this particular romaine lettuce was served in any other Wendy’s restaurants.

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In an effort to prioritize the safety of leafy greens, FDA has released its findings of a sampling report it conducted on romaine lettuce collected earlier this year from Yuma County, Ariz.

In February 2021, FDA started collecting samples of romaine lettuce from commercial coolers, with plans to sample through the end of the romaine harvest season in the growing region. This was in response to a 2018 multistate E. coli outbreak, which saw 210 infections and five deaths in 36 states.

The agency collected 504 romaine samples and tested the lettuce for Shiga toxin-producing E. coli (STEC), specifically enterohemorrhagic E coli. (EHEC), and Salmonella spp. Each sample consisted of 10 subsamples, and each subsample was made up of at least 300 grams of romaine lettuce (whole heads, hearts, or individual leaves).

The investigation discovered E. coli O130:H11 in one sample. The isolate was found to be moderate to high-risk, though the FDA report noted that it wasn’t linked to any known human illnesses, and no product ever reached consumers. Furthermore, FDA investigated the farm where the sample came from and identified possible sources and routes of contamination, and just one of these total 24 samples yielded another strain found on the outer leaves of romaine lettuce. The strain was further characterized as low risk to human health, and FDA’s analysis indicated the strain was not linked with any past known foodborne illness outbreaks.

FDA says it continues to make the safety of leafy greens a priority, an initiative that includes its Leafy Greens STEC Action Plan (LGAP), which features public health approaches related to response and prevention, and addressing knowledge gaps. “Romaine lettuce and other leafy greens are among the most widely consumed vegetables in the United States and are an important part of a healthy diet,” the report says. “The agency is working on several fronts to help prevent microbial contamination of leafy greens and to prevent outbreaks of foodborne illness. The FDA continues to collaborate with industry, states, academia, and other stakeholders through activities outlined in the LGAP to address this important public health issue.”

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Low-income residents are at a greater risk than residents in high-income communities of contracting foodborne illness, according to a new study by researchers at the University of Houston. The study, published last month in the Journal of Food Protection, examined the safety and quality of loose-leaf romaine lettuce accessible to low-income populations living in Houston, Texas.

Sujata Sirsat, PhD, an associate professor at the University of Houston’s Conrad N. Hilton College of Hotel and Restaurant Management in Texas and lead author of the study, tells Food Quality & Safety that this was a subject she wanted to explore because of the nutritional disparities she’s seen in low-income neighborhoods. “This is fundamentally characterized by lack of access to fresh, nutritious, and healthful foods,” she says. “As we have more federal and state programs addressing this need, our research question was: Is the produce accessible to low-income communities safe and of high quality from a microbial standpoint?”

The researchers purchased fresh greens from five different retailers in both low- and high-income socioeconomic status areas over a six-month period. The samples underwent reverse transcription polymerase chain reaction testing for pathogen contamination. The investigators found a disparity between the microbial quality and safety of the produce accessible to low-income communities and those collected from the high-income areas.

While both communities saw positive results for Staphylococcus aureus—38% of samples in high-income areas tested positive for the pathogen and 87% tested positive in those collected from low-income areas—no other pathogens were found in the produce sampled in the high-income areas. However, greens collected from the low-income areas tested positive for E. coli O157:H7 (4%), Salmonella spp. (53%), and Listeria monocytogenes (13%).

The research also showed that romaine lettuce in low-income communities had higher levels of spoilage microorganisms, fecal contaminants, and pathogens.

“It’s a big, big problem,” Dr. Sirsat says. “We shouldn’t see this type of empirical evidence.”

Though the study did not identify why the disparity exists, Dr. Sirsat theorizes it could be because of time and temperature abuse of produce; potential cross contamination at various stages in the supply chain; or challenges and differences in the supply chain contributing to contamination.

“There is no quick fix to this problem. Further studies will be needed to identify and address the issue or issues at its root,” she adds. “Investing in fresh produce is critical to the long-term health of communities. We need to be able to investigate the supply chain in depth to be able to identify what is happening, from farm to fork.”

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CDC released a report in late July revealing that 16 people in 12 states have been infected with the same strain of E. coli. The agency believes the outbreak is related to contaminated cake mix.

FDA is in the midst of a trackback investigation to see if it can identify a common brand or production facility linked to these cases. Officials have started product testing in relation to the illnesses.

Although no source has been identified as of yet, the early investigation has found that a majority of those experiencing the effects have recently eaten or tasted raw cake batter—though the varieties and brands were diverse. Therefore, there has been no recall of any products.

The cases date back to March 2021 and include people in Oregon, Washington, Utah, Nebraska, Iowa, Illinois, Indiana, Michigan, Ohio, Virginia, South Carolina, and Massachusetts.

So far, seven people have been hospitalized and one has developed hemolytic uremic syndrome, a serious kidney problem. No deaths have been reported. It’s believed that the outbreak is larger than just the 16 cases, but milder cases are often not reported as people tend not to seek help for what they perceive as a run-of-the-mill stomach bug.

The investigation remains ongoing.

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E. coli outbreaks linked to leafy greens grown in the California Central Coastal region have plagued the area since 2017, despite efforts to stop them. The most recent outbreak, in the fall of 2020, prompted an FDA investigation; the agency published its findings in April 2021.

The investigation found that samples collected in response to leafy greens outbreaks in 2019 and 2020 contained the same strain of Shiga toxin-producing E. coli (STEC) O157:H7. In light of this finding, FDA analyzed trends across outbreaks that had occurred each fall since 2017 and found three key trends in the contamination of leafy greens by E. coli O157:H7 in recent years: a reoccurring strain, a reoccurring region, and reoccurring concerns with the potential impacts of adjacent lands.

According to Jim Gorny, PhD, senior science advisor for produce safety at FDA’s Center for Food Safety and Applied Nutrition in College Park, Md., the reoccurring pathogenic E. coli strain appears to be a reasonably foreseeable hazard, specifically in the South Monterey County area of the Salinas Valley and Santa Maria Valley growing regions.

FDA’s report recommended that agricultural communities in the affected areas work to identify where the reoccurring strain of pathogenic E. coli is persisting in the environment and the likely routes of lettuce contamination with the strains of STEC. Furthermore, FDA encouraged producers in the Central Coast of California growing region to participate in the California Longitudinal Study, an initiative launched in November 2020 to improve food safety after continued E. coli outbreaks, and in a locally led, locally convened workgroup organized by the California Department of Food and Agriculture and the Monterey County Farm Bureau to identify what actions can be taken to reduce contamination.

When pathogens are identified through microbiological surveys or pre-harvest or post-harvest testing, FDA recommends that growers implement industry-led root cause analyses to determine how the contamination likely occurred and then implement appropriate prevention and verification measures, Dr. Gorny says.

Another Step: Updating the Leafy Greens Action Plan

In addition to its investigation, FDA has updated its Leafy Greens STEC Action Plan (LGAP), originally released in 2020, for 2021. The new plan includes steps the agency will take in collaboration with leafy green stakeholders to advance lettuce safety.

The update is informed by work and knowledge gained over the past year. “New actions have been added based on information collected and lessons learned, including those from the 2020 investigative report,” Dr. Gorny says. “The updated plan includes a renewed emphasis on actions to prevent contamination stemming from activities on adjacent land, announces new actions that build on the accomplishments and learnings from the 2020 plan, and renews FDA’s commitment to complete certain actions that were difficult to accomplish in 2020 due to challenges presented by the COVID-19 pandemic.”

In commenting on the updated LGAP, Ben Miller, MPH, PhD, senior director of scientific and regulatory affairs at The Acheson Group, a global food safety consulting group based in Bigfork, Mont., says, “These approaches have been updated for 2021 to better understand how STEC can move from the surrounding environment and contaminate produce grown in California and Arizona. Based on investigations in 2019 and 2020, addressing risks from nearby cattle operations form the basis of many updates in the 2021 plan.”

The updated LGAP includes 33 specific action items.

A Closer Look at LGAP

The updated LGAP emphasizes three components:

• Enhancing prevention strategies;
• Improving response activities by FDA and other entities; and
• Identifying and addressing knowledge gaps that exist around STEC contamination of leafy greens.

Regarding prevention strategies, Dr. Miller says the new approaches are largely focused on irrigation water and adjacent land use; however, the close proximity of cattle to these growing areas and unknown routes of contamination from the environment to leafy greens makes developing and validating effective mitigation and control measures difficult.

Ensuring that outbreak response activities are conducted as quickly and thoroughly as possible is essential for preventing illnesses, Dr. Gorny says. In addition, it is critical that FDA and stakeholders share lessons learned to inform future prevention efforts.

“Much of the 2021 focus is on improving information sharing between FDA and the industry and improving the rapidity and accuracy of traceback investigations,” Dr. Miller says. “Sharing learnings from past outbreaks can help the FDA and industry better understand potential sources of contamination. Traceback investigations have demonstrated their usefulness in helping determine the cause of outbreaks and point investigators to suspect growing fields to narrow the scope of field investigations and sampling. Improving traceability can also limit the impact and scope of consumer advisories when the next outbreak occurs if the source of an outbreak can be quickly identified.”

While FDA and stakeholders have greatly expanded what is known about leafy greens safety, knowledge gaps still exist, which can be explored in new ways through the use of emerging technologies, Dr. Gorny says. Addressing these knowledge gaps is critical to advancing future prevention activities.

It’s also important to recognize that these are not siloed areas of focus, but rather numerous points of intersection and mutual reinforcement, Dr. Gorny adds.

Each of these three approaches acknowledges a current lack of data or consensus in a particular area. “By collecting more data, FDA hopes to create a more objective assessment of contributing risk factors and preventive measures for leafy greens grown in the Yuma and Salinas regions,” Dr. Miller says.

Outlook

FDA and the leafy greens industry have been working to reduce E. coli contamination in leafy greens since 2006. “A lot of progress has been made and, while the risk is less today than it was in 2006, the ongoing outbreaks show that risks still exist,” says David Acheson, MD, CEO, and president of The Acheson Group.

Obviously, the problem has not been resolved despite the California Leafy Greens Marketing Agreement, a program implemented in 2007 to ensure safe leafy greens and a much greater use of testing than in the past, Dr. Acheson says. “Part of the problem links back to gaining a better understanding of the root cause, for example, the movement of E. coli in dust and driven by the wind—which is hard to control,” he says.

Dr. Acheson says situations still exist in which growers are not fully leveraging what is known around risk: Some still grow lettuce at the bottom of a hill on which cattle are grazing. While there are many more controls in place today, along with regulatory requirements in the form of the FSMA Final Rule on Produce Safety, the risks remain and the ultimate controls are elusive. “As long as both live animals and leafy greens are raised in the same broader environment, this problem is not likely to totally go away,” he says.

Mitigating the Issue

In order to resolve the issue of E. coli contaminating leafy greens, Dr. Miller says it’s important to understand how STEC from the environment makes its way onto leafy greens. “Monitoring and treating irrigation water is common sense and an achievable control compared to controlling by windborne contamination,” he says. “Seasonal climate patterns may contribute to windborne contamination in the Salinas Valley; more research is needed in this area to understand the role that weather, climate, and cattle proximity play in field-level contamination.”

A root cause analysis will seek to eliminate the hazard at its source, as cattle are a known and well-documented reservoir for STEC, Dr. Miller says. Cattle vaccines against E. coli O157:H7 are commercially available, although their uptake has been limited. Cattle may not be the only source of environmental STEC where lettuce is grown, although FDA investigations in 2019 and 2020 identified the outbreak strain in cattle feces surrounding growing fields identified in traceback investigations.

While more research is needed to understand how STEC moves from cattle to leafy greens, testing technology can also play a role in detecting contamination events. “With COVID-19, we’ve seen that rapid testing platforms can be quickly developed and in-line harvesting sampling with rapid turnaround times could allow the industry to more quickly detect field-level contamination at harvest time,” Dr. Miller says.

“If we continue to see outbreaks associated with animal agricultural operations, policy makers may decide that additional regulations on this industry are needed to help manage these risks through prioritizing land use or other regulatory changes,” Dr. Miller adds. “Produce growers are growing a ready-to-eat food product outdoors, and there are probably limits on what they can independently do to detect and prevent sporadic contamination events that may still lead to an outbreak. Success in reducing these risks will require multiple stakeholders to come together and identify how they can minimize the risk of STEC in the environment in these growing regions.”

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With the demand for beef products continuing to rise and research activities increasing in North America, the E. coli O157 testing market is growing rapidly. In North America, this market is expected to nearly double, to more than a trillion dollars, by 2027. Such demand necessitates streamlined, cost-effective, and—most importantly—accurate E. coli O157 testing to prevent outbreaks as much as possible. Food producers and processors need to ensure they have the best processes in place to keep up with this demand safely and efficiently. This may require putting a critical eye to the supply chain to create an effective and sustainable food safety plan.

Foodborne pathogen outbreaks such as those caused by E. coli O157 are not just problematic for consumers; food producers and processors feel the effects as well. Considering lost revenue, product recalls, clean-up costs, and potential lawsuits, the monetary ramifications of an E. coli O157 outbreak can be catastrophic for testing laboratories. By examining processes currently in place, members of the food supply chain can make the changes needed to ensure that their testing processes are safe, efficient, robust, and economical.

Examine the Food Safety Plan

To solidify a well-rounded food safety plan, food processors and producers need a clear roadmap tracing every item. Samples need to be tracked in detail, including their source of origin, how they’re stored at source, mode and route of transportation, how long they’re transported for, and points of primary and secondary interaction throughout the supply chain. It’s also imperative to have a plan of action in case of a product recall. Producer plants need quicker recall procedures and rapid sample traceability, along with notification systems, to implement as soon as contaminated samples are identified by the food processor.

Effective sample monitoring systems ensure that if the food processor can identify exactly where the outbreak occurred, it can also identify what specific samples have been contaminated. Because this outbreak could trace back as far as the slaughterhouse, meticulous sample tracking is essential for every member of the food supply chain.

E. coli O157 testing carried out in processing facilities is only as strong as the chosen test technology of the certified method developer. This will ensure reliable sample tracking and fundamentally allows the method developer to work with each individual customer to create a novel internal monitoring plan of their materials using their specific methodology. For optimum success in this process, laboratories need a method developer with both reliable testing results and robust customer services.

Implement a Sustainable Testing Solution

Many food testing labs currently use PCR or culture methods for their testing procedures. These systems are not without their drawbacks. While PCR is a proven technology and an accurate testing application, ELISA testing methods are just as reliable as PCR and culture-based testing methods. ELISA tests also offer additional benefits, making them a better option for many labs looking for increased automation, improved overall turnover of sample results, and cost savings.

Labs may find that the multiple liquid-transfer steps associated with PCR testing leave many opportunities for errors, and because a high level of skill is necessary to complete the process, a great deal of time and money needs to be spent on training.

High throughput immunoassay ELISA testing challenges the shortcomings of PCR testing. ELISA tests are easier to automate and require less training time to operate, meaning testing labs can onboard employees more quickly and cost effectively. Pre-installed protocols with onscreen step-by-step directions to set up and run assays results in walk-away automation that frees up time for lab testers to multitask, allowing tests to be run in the background while employees complete other necessary tasks throughout their shift.

ELISA testing methods can also increase lab output dramatically; in some cases, certain immunoassay diagnostic kit devices can even double the throughput of some PCR or culture-based testing services. Therefore, while time to result can be comparable between PCR testing and ELISA testing, the volume of results in one run may be vastly different between the two technologies, depending on the number of handling steps utilized in the different methods, the number of reactions able to be processed per automated instrument run, and the number of instruments that can be overseen by a single operator. Ultimately, this difference can impact operational key performance indicators and affect productivity margins by lowering the base cost per reaction.

In addition, confirmation procedures can start up to one full day earlier when compared with PCR protocols, which require a subculture step prior to confirmation, saving time in identifying contaminated product. With ELISA testing, labs have the flexibility to run any number of samples with ultimate efficiency, so smaller labs can batch test for maximum automation and output.

When deciding on a testing provider, it is also essential to evaluate the company’s customer service and technical support to ensure your lab tests will not be disrupted by a lack of technical response. Labs should look for service providers that provide hands-on support and training, remote trainings if need be, and access to appropriate entities to provide both assay- and machine-related inquiries.

Look for Cost-Saving Solutions

When evaluating cost savings in the E. coli O157 testing supply chain, every minute aspect counts. If a product is proven to be contaminated and is subsequently destroyed, the producer ultimately loses out on the supply’s full profit margin. However, even a false positive can create stalls in the supply chain, necessitating a product pull or quarantine.

In a best-case scenario following a positive test, the product is ultimately proven to be safe, but the time needed to confirm a potential positive contamination means the shelf life of that product is reduced. Stores may not have enough time to sell the product before its shelf life expires, resulting in a full profit loss for that supply. The best way to circumvent that outcome is to ensure your labs are using testing methods less likely to create false positive results.

Since PCR testing can detect non-viable target cells, there’s an increased chance for false positive results, which could lead to delays in shipping product and loss of capital for the supply chain. ELISA tests are less likely to result in false positive notifications, which can save time and money.

ELISA tests also have minimal cold storage requirements and need less fridge space than molecular or culture-based methods for the same number of samples, which reduces the overall cost of running a lab.

Ultimately, the best way to reduce laboratory costs is to look for testing solutions that increase automation throughout the entire testing process. Look for solutions that require fewer manual steps, fewer liquid-transfer steps, less capping and uncapping of tubes—all small time savers that can add up to more output and bigger cost savings.

The Bottom Line

It’s up to each individual laboratory to find and implement the testing procedures that work best for its needs. Lab technicians should study current workflows with a critical eye for areas of potential improvement. Look at the testing process as a whole: Is your lab taking advantage of the automation advancements in the pathogen testing space? Is your throughput as high as it could be? Does your method provider offer you the technical and customer support you need?

Adoption of a particular method technology, including any of the immunoassay, molecular, or cultural technologies available to a facility processor, may be preferred based on operational and historical parameters. However, no one technology is universal for all the requirements of the E. coli O157 testing market. A willingness to be open-minded and allow methodological diversification could be advantageous to a processor, resulting in benefits ranging from cost savings to lower sample false positive incidence rates and leading to greater brand protection and service recognition.

Dr. Perera is research and development manager for PerkinElmer. Reach him at nevin.perera@perkinelmer.com.

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The Centers for Disease Control and Prevention (CDC) is investigating whether romaine lettuce recalled voluntarily by Tanimura & Antle, a Salinas, Calif.-based produce company, is linked to an outbreak of E. coli O157:H7 in six states.

According to CDC, a dozen people infected with the outbreak strain of E. coli have been reported, with five hospitalizations and no deaths. While genome sequencing revealed a sample of romaine lettuce recalled from the company was the same as the strain identified among those getting sick, a spokesperson from CDC says that the data alone is not enough to prove a link in the outbreak back to Tanimura & Antle.

“There is not enough epidemiologic and traceback information available at this time to determine if ill people got sick from eating Tanimura & Antle romaine lettuce,” the spokesperson says. “The investigation is ongoing to determine if additional products may be contaminated with the outbreak strain of E. coli.”

The packages with alleged possible contamination contain a single head of romaine lettuce with the UPC number 0-27918-20314-9. These have a packed-on date of 10/15/2020 or 10/16/2020. The problem was discovered after a random sample collected and analyzed by the Michigan Department of Agriculture and Rural Development showed a positive test result for E. coli.

The recall is being conducted in consultation with FDA, which announced that a total of 3,396 cartons of potentially affected product were distributed in the U.S., including in Arkansas, Oregon, California, Texas, Oklahoma, Indiana, Nebraska, Missouri, Tennessee, Wisconsin, New Mexico, South Carolina, Washington, North Carolina, Ohio, Virginia, Massachusetts, Illinois, and Puerto Rico.

“It is unlikely that this product remains at retail establishments due to the shelf life of lettuce and the number of days that have passed,” according to a statement released by Tanimura & Antle.

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The Canadian Food Inspection Agency (CFIA) is implementing temporary import measures aimed at preventing contaminated romaine from entering the Canadian marketplace. From 2016 to 2019, romaine lettuce from California was linked to outbreaks of E. coli illnesses in the U.S. and Canada. Food safety investigations by Canadian and U.S. authorities identified the Salinas Valley growing region as a recurring source of the outbreaks.

Effective October 7, 2020, the CFIA is requiring importers to either provide proof that romaine lettuce destined for import into Canada does not originate from counties in the Salinas Valley, or provide an official certificate of analysis from an accredited laboratory confirming that the lettuce has below-detectable levels of E. coli.

The Salinas region, as defined by the United Fresh Produce Association and the Produce Marketing Association Romaine Taskforce Report [PDF], includes the California counties of Santa Cruz, Santa Clara, San Benito, and Monterey.

CFIA is working closely and collaboratively with FDA to identify and respond to any potential outbreaks, and continues to put in place effective preventive controls. The testing applies to romaine lettuce as well as mixed salads containing romaine, and will be required until December 31, 2020.

The program adds an extra layer of controls to the food safety measures in place under the Safe Food for Canadians Regulations (SFCR). On January 15, 2020, SFCR requirements came into force for most businesses in the fresh fruits or vegetables (FFV) sector that import, export or engage in interprovincial trade.

Under the SFCR, FFV businesses are required to obtain a Safe Food for Canadians license and maintain:

• Preventive controls that address food safety hazards;
• Preventive control plans that document risks to food and how they are addressed; and
• Traceability documentation that tracks the movement of food one step forward and one step back in the supply chain.

Additional Safeguards for Romaine Lettuce

Canada maintains specific import requirements to minimize potential hazards associated with romaine. For example, the importation of leafy greens from California is limited to products supplied by certified members of the California Leafy Greens Marketing Agreement (LGMA). LGMA certified members must adhere to food safety requirements subject to regular audits by the California Department of Food and Agriculture.

In addition, the CFIA has a regular monitoring program for E. coli O157:H7 in fresh vegetables and is also testing 1,000 more samples of lettuce and products containing lettuce per year.

For more information, read the CFIA’s guidance Import requirements for romaine lettuce from the United States.

Quick Facts

• The CFIA plays a critical role in safeguarding a healthy food supply system, ensuring the foods Canadians eat are safe and facilitating the trade of food and food products internationally.
• More than 50,000 shipments of romaine lettuce or salad mixes containing romaine lettuce were imported into Canada from June 2019 to July 2020.
• Romaine is associated with elevated food safety risks. In Canada, there have been seven documented outbreaks of illnesses associated with romaine lettuce, and 16 recalls of romaine lettuce or products containing romaine lettuce due to E. coli O157:H7 from 2010 to 2019.
• Under this new requirement, romaine from Salinas must be tested in a laboratory accredited by the Standards Council of Canada, the Canadian Association for Laboratory Accreditation, or another accreditation body that is a signatory to the International Laboratory Accreditation Cooperation Mutual Recognition Agreement.

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Lakeside Refrigerated Services, a Swedesboro, N.J. establishment, is recalling approximately 42,922 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.

The raw ground beef items were produced on June 1, 2020. The following products are subject to recall:

• 1-lb. vacuum packages containing “MARKETSIDE BUTCHER ORGANIC GRASS-FED GROUND BEEF” and a use or freeze by date of 07/01/20 and lot code P-53298-82.
• 1-lb. vacuum packages containing four ¼ lb. pieces of “MARKETSIDE BUTCHER ORGANIC GRASS-FED GROUND BEEF PATTIES” and a use or freeze by date of June 27, 2020 and lot code P-53934-28.
• 3-lb. vacuum packages containing three 1 lb. pieces of “MARKETSIDE BUTCHER ORGANIC GRASS-FED GROUND BEEF 93% LEAN / 7% FAT” and a use or freeze by date of 07/01/20 and lot code P53929-70.
• 1-lb. tray packages containing four ¼ lb. pieces of “THOMAS FARMS GRASS-FED GROUND BEEF PATTIES 85% LEAN / 15% FAT” and a use or freeze by date of 06/25/20 and lot code P53944-10.
• 4-lb. tray packages containing 10 ¼ lb. pieces of “THOMAS FARMS GRASS-FED GROUND BEEF PATTIES 80% LEAN / 20% FAT” and a use or freeze by date of 06/25/20 and lot code P53937-45.
• 1-lb. vacuum packages containing four ¼ lb. pieces of “THOMAS FARMS GRASS-FED GROUND BEEF PATTIES 85% LEAN / 15% FAT” and a use or freeze by date of 06/27/20 and lot code P53935-25.
• 1-lb. vacuum packages containing “VALUE PACK FRESH GROUND BEEF 76% LEAN / 24% FAT” and a use or freeze by date of 07/01/20 and lot code P53930-18.

The products subject to recall bear establishment number “EST. 46841” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.

The problem was discovered during routine FSIS testing. There have been no confirmed reports of adverse reactions due to consumption of these products. FSIS is also concerned that some product may be in consumers’ refrigerators or freezers.

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