FRI welcomes J.P. van Pijkeren, a member of FRI’s executive committee and professor in the Department of Food Science as the new faculty director of the Food Research Institute
as of March 8. Van Pijkeren joined the UW–Madison faculty in 2013 as an assistant professor and has since been affiliated with FRI. His research program focuses on unraveling mechanisms by which probiotic bacteria interact with and thrive within the host, knowledge that his group leverages toward the development of next-generation probiotics. In the role of FRI director, van Pijkeren is responsible for providing leadership and vision for FRI, developing and maintaining connections with industry sponsors and government representatives, and growing funding for FRI programs and activities. Stay tuned for next month’s eNews for more on J.P.’s background, research activities, and his vision for FRI moving forward.
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FRI is sincerely grateful to Chuck Kaspar for his expertise, efforts, dedication, and many contributions to FRI as its director for the last five years. Chuck will remain involved with FRI.
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FRI FRESH online seminars resume this month! Both March seminars are on Tuesdays at 11 am; you can register here.
- March 10: Emile Gluck-Thaler (UW–Madison) will present “Starships: A new framework for fungal biology and evolution – Understanding the origins and outcomes of fungal interactions that threaten plant and human health.”
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- March 31: Brad Bolling (FRI affiliate faculty and Department of Food Science, UW–Madison) will discuss “Chromatic complexity: Can we achieve health benefits from natural pigments by replacing synthetic colors”?
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FRI executive committee member Jeff Sindelar and his team have launched a new tool for meat processors: the Hydrated Surface Lethality (HSL) Calculator. This web-based HSL tool enables processors, food safety professionals, and regulators to input time-temperature data collected from a thermal process, apply validated D- and z-values to estimate process lethality at the surface and the core of a product, and generate an integrated report to confirm a process achieves the required log reduction for the microorganism of concern.
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The HSL tool supports several critical industry needs, including providing a transparent, science-based method for evaluating whether a given process delivers sufficient lethality and an alternative approach to the humidity options listed in USDA, FSIS Appendix A. It can also be used to help identify gaps in marginal processes before they become regulatory or food safety concerns. The free-to-use HSL calculator, along with “how to” instructions (written and video format) can
be found here.
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FRI affiliate faculty member Sabine Pellett and collaborators published a research article identifying novel botulinum neurotoxin-like toxin proteins produced by the bacteria Paeniclostridium ghonii.
Other known botulinum neurotoxins (BoNTs) and BoNT-like toxins are produced as a single protein that is proteolytically cleaved into two protein domains when forming the active toxin. In contrast, the newly identified BoNT homologs produced by P. ghonii are expressed as separate peptides, eliminating the need for proteolytic cleavage. While the P. ghonii BoNT toxins lack the key activity needed for toxicity to humans or rats, they are very toxic to insects, including fruit flies and mosquitoes, suggesting potential for utility as biopesticides. Read more about botulinum neurotoxins and BoNT-like proteins in Sabine’s new
minireview that is hot off the presses!
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FRI affiliate faculty member Steve Ricke was recently elected as a Fellow to the American Academy of Microbiology based on his records of scientific achievement and original contributions that have advanced microbiology. Congratulations, Steve!
Registration is still open for the next FRI Better Process Cheese School, to be held April 14–15 on the University of Wisconsin–Madison campus.
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Registration is open now for IAFP’s 2026 Microbial Challenge Testing for Foods Workshop
taking place April 22–23 in Des Plaines (Chicago), Ill. This two-day event is intended for food industry professionals, testing lab personnel, and regulators. Instructors include Kaitlyn Casulli, Ann Charles Vegdahl, and FRI executive committee member (and director of the FRI Applied Food Safety Lab) Kristin Schill.
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FRI Financial Specialist Houa Moua was on Good Morning America recently (see yellow arrow in photo), celebrating the latest accolade that her sister Diane Moua has received for her restaurant in Minneapolis. Diane’s Place was chosen as the 2025 best restaurant in the U.S. by Food and Wine Magazine and was also selected as the best restaurant in Minnesota by Good Morning America. You can
read more about the restaurant here or watch the GMA segment’s video here.
Now we just need to get some of those croissants to Madison for the FRI Spring Meeting!
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Another U.S. Salmonella outbreak associated with moringa powder was announced by FDA on Feb. 19. At least seven people have been sickened in this outbreak, which led to the recall of Rosabella brand moringa powder capsules by Ambrosia Brands, LLC. Three people have required hospitalization, but no deaths have been reported.
Of note, the Salmonella Newport strain involved in this outbreak is resistant to all first-line and alternative antibiotics recommended for the treatment of Salmonella infections. This is the third U.S. Salmonella
outbreak linked to moringa powder since October, all of which are listed as separate outbreaks by FDA and appear to involve different strains.
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As for the two previous Salmonella outbreaks associated with moringa powder:
- The U.S. outbreak of Salmonella (Typhimurium and Newport) reported last month that has sickened 65 people in 28 states and was linked to moringa leaf powder
present in Why Not Natural Pure Organic Moringa Green Superfood capsules and Live it Up-brand Super Greens dietary supplement powder is still ongoing, as is its investigation. At least 14 hospitalizations but no deaths have occurred.
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- The first Salmonella outbreak associated with moringa powder involved a strain of Salmonella Richmond and was declared over in December. That outbreak included 11 illnesses and three hospitalizations.
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The Clostridium botulinum Type A outbreak associated with ByHeart Whole Nutrition infant formula has not been linked to any new cases since Dec. 10, and FDA has declared that the outbreak is over. However, active investigation
by FDA is continuing to identify the root cause of the outbreak.
- The number of infants with probable or confirmed infant botulism and confirmed exposure to ByHeart formula were identified has been revised to 48 (three of the original 51 cases were judged to not be related to ByHeart product).
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- FDA has reported that 17 different strains of the C. botulinum have been detected in samples from patients, infant formula, or ingredients.
- FDA has also reported genetic matches between contaminated formula and a supplier’s whole milk powder, bringing investigators closer to identifying how contamination occurred.
- Federal health agencies emphasize that while the outbreak is closed, the investigation into how Clostridium botulinum Type A entered the formula supply chain is still underway.
- As of March 2, the Michigan Department of Agriculture and Rural Development is still finding the recalled ByHeart infant formula on retail shelves, particularly at discount, salvage, and outlet stores.
Investigation continues into the other recent, large infant formula-associated outbreak: the large international recalls of infant formula by Nestlé, Danone, Lactalis, and others due to contamination of ingredients with the B. cereus toxin cereulide:
- The European Centre for Disease Prevention and Control and EFSA have reported that more than 100 infants in six EU countries and the UK
experienced gastrointestinal symptoms following consumption of the recalled formulas.
- The common source of the cereulide is reported to be the arachidonic acid ingredient
sourced from Cabio Biotech in China. The ingredient is produced with precision fermentation using the fungus Mortierella alpina. Potential challenges associated with the presence of B. cereus during precision fermentation are described
in this article.
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In other baby food recalls, Tippy Toes brand Apple Pear Banana fruit puree has been recalled due to elevated levels of the mycotoxin patulin. No illnesses have been reported.
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The Boar’s Head manufacturing facility that was associated with the 2024 Listeria outbreak in RTE processed meats has been reopened. Among the changes being implemented that has allowed it to be reopened: Federal inspectors
(rather than contracting state officials) will direct inspections at the site, “extensive” food safety and hygiene policies are being tightened (including use of USDA’s Listeria Rule’s Alternative 2 controls instead of the weaker Alternative 3 controls that rely only on sanitation), increased environmental monitoring, and other changes recommended by its newly established Food Safety Advisory Council.
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No new HPAI H5N1 outbreaks in U.S. dairy herds have been reported since Dec. 13 (which corresponds to the lone herd infected in Wisconsin).
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- Better identification of HPAI-infected dairy herds appears tracks with lower rates of avian influenza virus (AIV) nucleic acids present in retail milk samples. When CDC assessed
U.S. retail milk samples early in the H5N1 dairy cow outbreak (spring 2024) 36% of the samples tested positive for AIV nucleic acid despite only 29 infected herds having been identified then. In contrast, testing of retail milk samples collected nearly a year later (late December 2024 to early January 2025 found a much lower (6.9%) percentage of influenza-A-positive samples despite many more infected herds identified at that time (>200 herds in California alone).
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- How well does the acidification step during cheese making inactivate avian influenza virus? A recently published study tested the effects of different acid types and different pH levels
on the persistence of viable AIV in raw milk during 24 hours of storage at room temperature. At pH 4 or 5, viability of the virus progressively decreased over the storage time, with propionic and acetic acids showing better rates of inactivation than lactic or citric acids. However, at pH 6 or 7, no inactivation of virus was observed. For a perspective, cheeses made with starter cultures typically reach a pH of about 5.2–5.4 before ripening, while fresh, non‑acidified cheeses generally remain closer to pH 5.6–6.0 at that same stage.
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- Another new study examined the persistence of avian influenza viruses (a low pathogenic virus and a highly pathogenic virus) in raw milk Grana-type hard cheeses ripened 30 days at 5-6°C. No infectious virus was present
at the end of the cheese making process. The pH of the cheese was 5.34 at four weeks of maturation.
- HPAI continues to affect many commercial and backyard flocks as well as wild birds across the U.S. Close to FRI’s home, HPAI was reported on March 2
to have been detected in a backyard poultry flock in Dane County, Wisc.
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Government & Regulatory News
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FDA appears to be moving towards science-based food allergen thresholds, which may reduce burdens on manufacturers and confusion regarding food labeling for patients with food allergies. You can learn more about the public meeting where this was discussed (or submit comments) here
or learn more about potential implications for manufacturers here.
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The continued use of the herbicide glyphosate, the status of GRAS determinations, and debate over what “
ultra-processed foods” are (and what do about them) have been in the news lately, although it is unclear how these topics will be resolved, given the conflicting viewpoints of regulators, consumers, agriculture, and the food industry.
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Grade A cottage cheese has been officially declared exempt from Food Traceability Rule requirements because it is already regulated through the Interstate Milk Shippers Program which relies on the Pasteurized Milk Ordinance (PMO). The PMO
includes special safety requirements for cottage cheese (such as hot filling and use of certain growth inhibitors).This exemption does not apply to other cheeses found on the Food Traceability List because such cheeses are not covered by the PMO. With compliance with the Food Traceability Rule required by July 20, 2028, FDA also recently issued
new draft guidance for stakeholders and has planned a series of listening sessions on
the Food Traceability Rule.
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Free upcoming or on-demand webinars include the following:
- “The future of food packaging and chemicals of concern” (sponsored by Food Safety Magazine, on demand)
- “Pathogen risks in today’s food supply: Practical strategies for manufacturing & quality teams” (sponsored by Nestlé; will be held on Thursday, March 19 from 12 to 1 p.m. CDT; register here)
A two-day workshop on sanitary design, focusing on practical, real-world approaches to sanitation, food safety, and sanitary equipment design will be held March 31–April 1 in Chicago. More information is available here.
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The Meat Foundation has announced applications are now open for its 2026–2027 scholarship program, with five scholarships each for undergraduates and graduate students. Applications are due April 30.
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Thanks to bacteriology graduate student Andrew Wilcox for his help in putting together these stories.
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Several new reports have investigated infant formula supply concerns or safety:
- Both a retrospective analysis (by FDA researchers) and an economic assessment of the 2022 U.S. infant formula shortage
were recently published. Triggered by large recalls of infant formula from one manufacturer, a temporary halt in production at a major facility of that manufacturer, and COVID-19 related supply chain disruptions, both papers discuss how the infant formula shortages were related to national and regional infant formula in-stock rates, infant formula sales, and consumer behaviors (such as panic buying). FDA hopes to be able to use this data to identify early signs of problems with infant formula supply so that proactive steps can be taken early to prevent future infant formula supply disruptions.
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- Another new paper related to infant formula examined the variability in heat resistance between different Cronobacter sakazakii strains in powdered infant formula. All six strains tested exhibited some survival at 20 minutes at 90°C,
although significant variation between strains was observed. Comparative genomic analysis suggested that certain genomic regions (associated with heat shock and chaperone proteins) affect thermal tolerance.
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- Is arsenic contamination of powdered milk infant formula a major concern?
- Arsenic can be present at various levels in soil and ground water both naturally or from environmental contamination, leading to potential contamination of drinking water, some plants (especially rice), and some animal foods (milk).
- A brand new 2026 Consumer Reports analysis suggested that 26 out of 49 infant formulas were problematic, with the highest level of inorganic arsenic at 9 ppb. A similar analysis performed by Consumer Reports in 2025
reported comparable results, with 15.1 ppb as the highest level of inorganic arsenic found.
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- Consumption of extremely high levels of arsenic from contaminated milk powder during infancy can cause acute effects (including deaths and organ failure) and in those who survive, has been associated with long-term problems such as neuropsychological dysfunction, bone and teeth problems, and cancers. These findings are largely based on long-term follow-up of
infants in Japan in the 1950s who consumed powdered milk that was accidentally contaminated with arsenic during production. About 130 infants died of acute poisoning as a result of this event.
- The levels of arsenic in the infant formula that led to this tragedy in Japan were estimated to be up to ~7 mg/g (or ~7 parts per thousand) of inorganic arsenic, or roughly a million times higher than those found in the most recent Consumer Reports study. However, chronic exposure at levels as low as 10 to 50 ppb levels may increase the risk of health problems, particularly in
vulnerable patients such as infants.
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Plant-based cheeses have been linked to L. monocytogenes and Salmonella
outbreaks in recent years, prompting an assessment of the microbiological qualities of retail plant-derived cheese analogues in Brazil. Among 74 samples of 37 products, B. cereus spores were detected in 27% of samples (mean levels 2.4 log spores/g), although neither Salmonella spp. nor L. monocytogenes were found in any samples. B. cereus has been found in natural cheeses at various rates (9.8% to 70%,
per a recent review). Survival and growth of inoculated pathogens (L. monocytogenes, Salmonella spp., B. cereus, and others) in five varieties of plant-based cheeses was also assessed. Pathogen levels declined in all products when
stored at 37°C. However, B. cereus remained detectable at a low level throughout seven days of storage at either 8 or 30°C. In addition, when stored at 8°C, a Parmesan cheese analogue (pH 6.6, 52.8% moisture) allowed a low level of L. monocytogenes growth when stored for a week at 8 °C. These results suggest that more nuanced strategies of pathogen control is warranted for these cheese alternatives.
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UW–Madison and Wisconsin News
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A workshop, “Solving PFAS Together: Academia + Industry,” will be held April 15 in Stevens Point, Wisc. just before the 2026 Wisconsin Lakes and Rivers Convention.
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UW–Madison’s 2026 Global Health Symposium will take place on April 8. The expert panel will include (among others) FRI affiliate member Keith Poulsen
(Director of the Wisconsin Veterinary Diagnostic Laboratory who has been heavily involved in tracking the spread of H5N1 in dairy cows) and Craig Hedberg (foodborne disease surveillance and outbreak expert from the University of Minnesota).
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Just in time for St. Patrick’s Day, Bucky’s Varsity Meats, the retail meat store located on the UW–Madison campus in the Meat Science and Animal Biologics Discovery Building, is featuring corned beef brisket and round made with local beef produced onsite for $10.50 per pound.
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Upcoming training opportunities on the UW-Madison campus include the following:
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