Raw Cheddar Cheese Linked to E. coli Outbreak Impacting 7 Including 4 Preschool Aged Children

The FDA and CDC, in collaboration with state and local partners, are investigating a multistate outbreak of E. coli O157:H7 infections. RAW FARM- brand raw cheddar cheese  As of March 14, 2026, a total of 7 confirmed infections have been reported from three states, including CA (5), FL (1), and TX (1).  4 of 7 cases are 3 years old or younger. Two patients have been hospitalized. No deaths or HUS cases have been reported.

FDA has recommended that RAW FARM, LLC, located in Fresno CA, voluntarily remove their raw cheese products from the market, and the firm has declined.  As part of this investigation, state partners initiated collection of product samples for testing and analysis, but results are not yet available. FDA will update this advisory should additional information become available


https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-e-coli-o157h7-raw-cheddar-cheese-march-2026
Outbreak Investigation of E. coli O157:H7: Raw Cheddar Cheese (March 2026)
RAW FARM-brand Raw Cheddar Cheese linked to ongoing outbreak. FDA’s investigation is ongoing.
Content current as of: 03/15/2026

Product: RAW FARM-brand Raw Cheddar Cheeses
Some sick people reported eating RAW FARM-brand block and shredded cheddar cheeses.

Case Counts
Total Illnesses: 7
Hospitalizations: 2
Deaths: 0
Last Illness Onset: February 13, 2026
States with Cases: CA, FL, TX
Product Distribution: Nationwide

Imported Chocolate Confection Recalled for Undeclared Hazelnut Due to Improper Allergen State

Lidl US is recalling all lots of their Favorina Chocolate Ladybugs - German-Style Nougat 3.52 oz box UPC 20304492 due to undeclared hazelnut allergen. The recall was initiated after it was discovered that the product containing tree nuts was distributed in packaging that did not reveal the presence of hazelnuts.

The label of the product lists tree nuts, but fails to specifically list hazelnut in the ingredient listing and then does not list anything about tree nuts in the 'Contains' statement.  The ingredient statement and the Contains statement must list the specific tree nut.

Nougat is an aerated confection made by mixing nuts and sometimes fruit pieces in a sugar paste, the composition of which is varied to give either a chewy or brittle consistency.  German style often uses hazelnuts.  



The products were distributed between 01/28/2026 - 03/11/2026. The product was distributed to all Lidl US store locations in Delaware, District of Columbia, Georgia, Maryland, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, and Virginia.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/lidl-us-issues-allergy-alert-undeclared-hazelnuts-favorina-chocolate-ladybugs-german-style-nougat
Lidl US Issues Allergy Alert on Undeclared Hazelnuts in Favorina Chocolate Ladybugs – German-Style Nougat
Summary
Company Announcement Date:  March 12, 2026
FDA Publish Date:  March 12, 2026
Product Type:  Food & Beverages
Reason for Announcement:  Undeclared hazelnut allergen
Company Name:  Lidl US
Brand Name:  Favorina

Product Description:  Chocolate Ladybugs - German-Style Nougat Candy

Research - Heat Inactivation of Norovirus

Research out of New Zealand determined the temperature at which norovirus is inactivated. They found that "heating to a temperature exceeding 60 °C (140F) is critical for norovirus inactivation."

Studying inactivation of norovirus is difficult, but using a special assay, they were able to evaluate norovirus infectivity using human intestinal enteroids (HIEs).

Food Control  Volume 185, July 2026, 112076  

https://www.sciencedirect.com/science/article/pii/S0956713526001210#sec2
Temperature-dependent inactivation of human norovirus infectivity

Abstract

Human norovirus is a leading cause of acute gastroenteritis and foodborne illness, with significant public health and economic impacts. Strategies to understand human norovirus persistence and inactivation in foods are essential to reduce risks. While there is emerging data on norovirus infectivity following intervention strategies such as heating, robust quantitative infectivity data remains limited. In this study, human intestinal enteroids (HIEs) were used to evaluate norovirus infectivity following heat treatments between 50 and 60 °C, for 1, 5, and 10 min. A capsid-viability assay using PMAxx™ with reverse transcription quantitative PCR (PMAxx-RT-qPCR) was also evaluated for its ability to distinguish infectious from non-infectious norovirus following exposure to 55, 63 and 90 °C. Using HIEs, an exponential rate of degradation of human norovirus at temperatures above 54 °C was observed. A 3-log10 reduction in infectivity was observed at 60 °C after 1, 5, and 10 min of exposure with no significant difference between these times. No detectable reduction in norovirus infectivity at temperatures below 54 °C. In comparison, PMAxx-RT-qPCR data indicated an underestimation of heat-induced viral inactivation at ≥ 55 °C. This study provides evidence on heat-inactivation of human norovirus at temperatures relevant for food processing.

4. Conclusion

Heating to a temperature exceeding 60 °C is critical for norovirus inactivation. The data from this study provides important data to inform improved thermal processing recommendations aimed at reducing norovirus transmission and mitigating the public health burden of foodborne disease.

Oregon Establishment Expands Recall for Cooked Rice Product Due to Glass Foreign Material, Carrots Likely Source

Ajinomoto Foods North America, Inc., a Portland, Ore., establishment, is expanding its Feb. 19, 2026, recall of frozen not ready-to-eat (NRTE) chicken products that may be contaminated with foreign material, specifically glass.  The establishment is recalling approximately 33,617,045 additional pounds of various ready-to-eat (RTE) and NRTE chicken and pork fried rice, ramen, and shu mai dumpling products, for a combined total of 36,987,575 pounds subject to recall.  This expansion includes 16 products produced between October 21, 2024, and February 26, 2026, roughly5 months of production.

The problem was discovered when the establishment notified FSIS that it received multiple consumer complaints involving glass found in product. Upon further investigation, the establishment determined that a vegetable source ingredient, specifically carrots, was the likely source of the glass contamination, which also impacted the additional products subject to this expanded recall

There have been no confirmed reports of injury due to consumption of this product.

https://www.fsis.usda.gov/recalls-alerts/ajinomoto-foods-north-america-inc--expands-recall-chicken-and-pork-fried-rice-ramen
Ajinomoto Foods North America, Inc. Expands Recall for Chicken and Pork Fried Rice, Ramen, and Shu Mai Products Due to Possible Foreign Matter Contamination

WASHINGTON, March 3, 2026 – Ajinomoto Foods North America, Inc., a Portland, Ore., establishment, is expanding its Feb. 19, 2026, recall of frozen not ready-to-eat (NRTE) chicken products that may be contaminated with foreign material, specifically glass, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The establishment is recalling approximately 33,617,045 additional pounds of various ready-to-eat (RTE) and NRTE chicken and pork fried rice, ramen, and shu mai dumpling products, for a combined total of 36,987,575 pounds subject to recall.

Firm Recalls Jerky for Failure to Claim Soy

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is issuing a public health alert for beef jerky products produced by Punahele Jerky Company, Inc., Hilo, HI, due to misbranding and undeclared allergens. The products may contain soy lecithin, a known allergen, which is not declared on the product label. 

These items were distributed to retail stores in Hawaii and sold via online sales nationwide.  A recall was not requested because the products are no longer available for purchase


https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-ready-eat-beef-jerky-products-due-misbranding-and
FSIS Issues Public Health Alert for Ready-To-Eat Beef Jerky Products Due to Misbranding and Undeclared Allergen

WASHINGTON, March 1, 2026 – The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is issuing a public health alert for beef jerky products due to misbranding and undeclared allergens. The products may contain soy lecithin, a known allergen, which is not declared on the product label. A recall was not requested because the products are no longer available for purchase.

FDA Issues Warning Letters to Food Importers for Failure to Implement FSVP

Over the month of March, FDA released Warning Letters issued to four importers for failure to develop and implement an FSVP for ensuring the safety of foods these companies import.

FSVP is a FDA regulatory requirement for companies to determine the hazards for foods they import and that the company has enacted the appropriate controls (compliance with FSMA).

Las Americas Supermercado#2 Inc.  Tulsa, OK  did not develop an FSVP for any of the foods you import, including each of the following foods: 

• Cabbage, imported from, (b)(4), located in (b)(4)
• Green Prickly Pear, imported from, (b)(4), located in (b)(4)
• Fresh Cilantro, imported from, (b)(4), located in (b)(4)

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/las-americas-supermercado2-inc-716877-09242025

Popular Brand of Potato Chips Recalled for Undeclared Allergens Due to Packaging Error

Frito-Lay is recalling select 8 oz. bags of Miss Vickie’s Spicy Dill Pickle Potato Chips that could include jalapeño-flavored potato chips and therefore may contain undeclared milk.

Frito-Lay has experienced a number of issues with allergen mislabeling to the point they were issued a Warning Letter in 2020.

The products covered by this recall may have been distributed as early as January 15, 2026, to a mix of retailers including grocery, convenience, and drug stores, as well as local digital retailers in the following six states: Arkansas, Louisiana, Mississippi, New Mexico, Oklahoma, and Texas.


https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/frito-lay-issues-voluntary-allergy-alert-undeclared-milk-miss-vickies-spicy-dill-pickle-potato-chips
Frito-Lay Issues Voluntary Allergy Alert on Undeclared Milk in Miss Vickie’s Spicy Dill Pickle Potato Chips
Summary
Company Announcement Date:  March 03, 2026
FDA Publish Date:  March 04, 2026
Product Type:  Food & Beverages
Reason for Announcement:  Undeclared milk allergen
Company Name:  Frito-Lay
Brand Name:  Miss Vickie’s
Product Description:  Spicy Dill Pickle Potato Chips

GA Firm Recalls Honey Product for Allergens After Mislabeling Mistake

Savannah Bee Company, Savanah, GA, is recalling their HONEY BBQ SAUCE- MUSTARD, 16FL OZ B1L1360525 Best Before 05/16/27 UPC 8 50033 93758 9 due undeclared wheat and soy.   The recall was initiated after the company was notified by a customer that the Honey BBQ Sauce - Sweet was mis-labeled with a “Honey BBQ Sauce-Mustard” label. Subsequent investigation discovered the mislabeled products failed to include the allergens wheat and soy in the ingredient statement that is contained in the Honey BBQ Sauce-Sweet.

This product was shipped nationwide to distribution centers, retail stores and consumers between 7/30/2025- 2/26/2026.   


https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/savannah-bee-company-recalls-honey-bbq-sauce-mustard-due-undeclared-wheat-and-soy
Savannah Bee Company Recalls Honey BBQ Sauce-Mustard Due to Undeclared Wheat and Soy
Summary
Company Announcement Date:  February 27, 2026
FDA Publish Date:  February 27, 2026
Product Type:  Food & Beverages  
Reason for Announcement:  Undeclared wheat and soy
Company Name:  Savannah Bee Company
Brand Name:  Savannah Bee Company
Product Description:  BBQ sauce

Colorado Firm Expands Recall of Raw Cat Food for Thiamine Deficiency

Go Raw LLC, Cottonwood Heights, Utah, is expanding its February 17, 2026, recall of a freeze-dried product to add two lots of select Quest Cat Food Chicken Recipe frozen products due to potentially low levels of thiamine (Vitamin B1).  In early February, the company became aware of low thiamine levels in the Quest Chicken Diet. Upon discovery, an immediate and comprehensive investigation was launched, including a review of formulation specifications, raw ingredient suppliers, and processing procedures.

The two lots of Quest Cat Food Chicken Recipe Frozen (MCD25350 BB 5/17/2027 and MCC25321 BB 6/16/2027) are sold in beige, zip-lock, 2lb packages and distributed nationwide. The company has also decided to stop the sale of all Quest products at all retailers until the issue of thiamine content in the products is addressed.  The expanded recalled products were distributed through retail stores in the following states: CO, UT, WA, OR, PA, RI, MI, CA, TX, IL, GA, NC, SC, FL, MN, NY, OH, WI, PA, ID & MT.


https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/go-raw-llc-expands-voluntary-recall-quest-diet-cat-food-products-due-low-thiamine-levels-and-enacts
GO Raw LLC. Expands Voluntary Recall of Quest Diet Cat Food Products Due to Low Thiamine Levels and Enacts Stop Sale of All Quest Products
Summary
Company Announcement Date:  February 26, 2026
FDA Publish Date:  February 26, 2026
Product Type:  Animal & Veterinary  Food & Beverages  Pet Food
Reason for Announcement:  May contain low levels of thiamine (Vitamin B1)
Company Name:  Go Raw LLC.
Brand Name:  Quest
Product Description:  Cat Food Chicken Recipe Frozen

Research Article - Dispersal characteristics of five food powders for avoiding unintentional food allergen cross-contact during food processing

In food operations, allergen-containing powders can disperse into the surrounding area leading to opportunities for allergen cross-contact. A recent research article published in the Journal of Engineering discusses allergen dispersal in food processing. As one would guess, it is a problem especially as ingredient power addition to the process is done over a greater height from the process.

The "food powders should be added from as low a position as possible to control redispersion. Among the properties, dispersibility can be a useful tool for simulating the dispersal distance and hygienic control of food powders. This could help reduce the risk of cross-contact due to unintentionally dispersed food allergens.

Journal of Engineering
https://www.sciencedirect.com/science/article/pii/S0260877425003826?via%3Dihub
Analysis of dispersal characteristics of five food powders for avoiding unintentional food allergen cross-contact during food processing

ABSTRACT

When using allergenic food powders, unintentional cross-contact of food powders potentially occurs due to their dispersibility. This study compared the dispersibility of five food powders—skim milk, infant formula, wheat flour, buckwheat flour, and soybean flour—to identify the parameters for improving the hygienic control of cross-contact. In a drop-dispersal experiment, 50 g of each food powder was dropped from a height of 1.2 m and allowed to settle for 5 min. Using immunochromatography and enzyme-linked immunosorbent assay, each dispersed food powder was detected in order of higher distance from dropping point: skim milk and buckwheat flour, infant formula, wheat flour, and soybean flour. To clarify the cause of the differences, the dispersed food particles were visualized using laser irradiation in the drop-dispersal experiment. The powder properties were also analyzed. The results showed that skim milk, buckwheat flour, infant formula, and wheat flour rose due to redispersion until reaching near the starting position of the fall. Subsequently, they became a cloud of particles on the experimental table and diffused into the surrounding area. Contrarily, for soybean flour, no rise due to redispersion after dropping and no diffusion to the surrounding area could be confirmed. Thus, food powders should be added from as low a position as possible to control redispersion. Among the properties, dispersibility can be a useful tool for simulating the dispersal distance and hygienic control of food powders. This could help reduce the risk of cross-contact due to unintentionally dispersed food allergens.