Dairy/Eggs

RSS

The E. coli outbreak involving Raw Farm unpasteurized dairy products has ended with one raw cheese sample matching isolates from a different 2025 outbreak. In an April 29 hearing, Congresspeople questioned whether U.S. Health Secretary Kennedy influenced FDA’s failure to mandate a recall.

During its investigation of an ongoing Escherichia coli O157:H7 outbreak involving Raw Farm-brand unpasteurized cheddar cheese, FDA detected E. coli in a product sample not matching the current outbreak strain, but instead matching a strain from a different 2025 outbreak.

The meeting, taking place June 21–24 in Milwaukee, Wisconsin, includes the first-ever Applied Dairy Foods track, a specialized program designed to equip dairy food professionals with science-driven, real-world strategies.

The company says the recall is being issued “under protest” and “as a path forward,” while continuing to contest the epidemiological evidence provided by FDA.

Effective July 1, HB 1153 bans the sale of milk products produced through cell-culturing and sets forth labeling requirements for products containing cell-based, insect-based, or plant-based protein.

Nearly all of the ill people interviewed reported consuming Raw Farm-brand raw dairy products. Testing and an onsite inspection of Raw Farm’s operation in California is ongoing. Raw Farm LLC has yet to issue a recall.

A survey of food safety and quality professionals in the dairy industry found that digital transformation is inconsistent and weighted toward larger companies. Current uses of digital tools and barriers to adoption were identified.

“If mandatory authority needs to be strengthened, the Food Safety Caucus stands ready to tackle this issue at FDA’s request,” wrote Congress members in a statement about the ongoing E. coli outbreak involving Raw Farm raw cheese products. Raw Farm has so far refused to recall.

The in-person Dairy Plant Food Safety Workshops and Supplier Food Safety Management Workshop help dairy manufacturers enhance their in-plant and supplier food safety programs and strengthen preventive controls, in alignment with regulatory requirements.

The low-cost approach enables simultaneous detection of multiple foodborne pathogens and spoilage microorganisms in a shorter timeframe than traditional detection methods, without requiring advanced technical training.