FDA Suspends E. coli Testing in Cheese
The federal Food and Drug Administration is bowing to cheesemakers who claim that in applying a standard for non-toxigenic E. coli in cheese that they claim is arbitrary and unscientific, the agency could be, in effect, limiting the production of raw milk cheeses without demonstrably benefiting public health.
“In response, we want to first acknowledge our respect for the work of the artisan cheesemakers who produce a wide variety of flavorful, high-quality cheeses using raw milk and our appreciation for the great care that many take to produce raw milk cheeses safely. We understand the concerns expressed by some cheesemakers, as well as lawmakers, and intend to engage in a scientific dialogue on these issues,” read’s the FDA’s statement announcing the change, issued on February 8.
The FDA has been testing raw milk cheeses for the presence of non-toxigenic E. coli because that’s been thought to indicate fecal contamination. The FDA says that the bacterium is used as an indicator of fecal contamination by other public health agencies in the U.S. and other countries as well as by the FDA. “The FDA’s reason for testing cheese samples for non-toxigenic E. coli is that bacteria above a certain level could indicate unsanitary conditions in a processing plant,” the FDA says.
FDA recently sampled and collected data on 1,200 imported and 400 domestic raw milk cheeses, according to the American Cheese Society. The FDA notes that the sampling it has conducted to date shows that the “vast majority of domestic and imported raw milk cheeses” are meeting the FDA’s criteria.
The FDA will also hold a listening session later this week in Washington, D.C. to hear directly from ACS raw milk cheesemakers. ACS President, Dick Roe, and ACS Executive Director, Nora Weiser, will be joined by seven raw milk cheesemakers from around the country, who will share their stories and speak to the impact of raw milk cheese regulatory changes on their businesses. The seven cheesemakers who will be addressing the FDA include:
- Gianaclis Caldwell, Pholia Farm Creamery and Dairy (Oregon)
- Lynn Giacomini Stray, Point Reyes Farmstead Cheese (California)
- Andy Hatch, Uplands Cheese Company (Wisconsin)
- Mateo Kehler, Jasper Hill Farm (Vermont)
- Jeremy Little, Sweet Grass Dairy (Georgia)
- Marieke Penterman, Holland’s Family Cheese (Wisconsin)
- Jeremy Stephenson, Spring Brook Farm and Farms for City Kids Foundation (Vermont)
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Michael Taylor, Deputy Director for Foods and Veterinary Medicine, and FDA colleagues will be present to hear from these producers, and they will have an opportunity to ask questions and engage in candid dialogue.
Looking ahead, with the FSMA preventive controls rule now final, the FDA plans to take another look at what role non-toxigenic E. coli should have in identifying and preventing insanitary conditions and food safety hazards for both domestic and foreign cheese producers. Changes in the safety criteria the FDA is using will consider what the cheesemakers and other experts have to say about the use of a single bacterial criterion for both pasteurized and raw milk cheese, and the use of non-toxigenic E. coli as an indicator organism.
Produce Springs Forward
By Micah Cheek
Spring’s bounty will be headed to shelves in just a few months, and customers will be looking for the most Instagram-friendly options for their plates. In addition to the usual snap peas and asparagus, the more exciting options for spring produce have never been better.
Interest in foraged produce is continuing to increase. “On the specialty side the most typical produce would be morel mushrooms and ramps. Next would be fiddlehead ferns. You’ve got a bunch of peripheral specialties there [too], miners lettuce and nettles,” says Justin Marx, CEO of Marx Foods.
Morels are a traditional spring favorite in the northwest, becoming available in April. ”Morels just knock it out of the park,” says Kim Brauer, Culinary Concierge at Marx Foods. “In the Northwest, a lot of us survive winter be knowing that morels will be coming out.” Now that wild vegetables have moved from a restaurant favorite to a foodie phenomenon, they are expected to remain on the minds of consumers. “The ramps and the nettles, I’m seeing more cooks look for those,” Brauer adds. Ramps and stinging nettles will be available for their limited growing season from April to May.
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For Easter, the classic fresh vegetable choices are expected to remain robust, so much more so if those veggies are miniature. The cipollini onions are being joined by baby beets, carrots and radishes, says Karen Caplan, President and CEO of Frieda’s, Inc. A violaceous variety will be available for Frieda’s “Power of Purple” promotion in March. A monochromatic medley will be promoted, including purple snow peas, cauliflower, artichokes and a new breed of purple sweet potatoes.
For late winter and early spring, an increasing variety of citrus will become available. “In the winter and spring, we do a bang-up job in all the citrus categories,” says Caplan. More specialty options like Meyer lemons, Buddha’s hand (a fingered variety of citron) and finger limes have been finding their way into popular recipes. The same goes for some non-citrus tropical fruits. “Dragonfruit has just become the darling of American consumers,” Caplan adds.
Seviroli Foods, Inc. Announces Asset Purchase of D’Orazio Foods, Inc.
Seviroli Foods, Inc., creator of artisan filled pasta and sauces and the world’s largest frozen tortellini manufacturer, has announced an asset purchase of D’Orazio Foods, Inc, also a purveyor of frozen Italian fare, such as shells, crepe manicotti, stuffed rigatoni and more.
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