Salmonella, Allergens Lead FDA’s Reportable Food Registry Reports

January 26, 2011

In the first report detailing activity of FDA’s recently instated Reportable Food Registry, the agency said that Salmonella and undeclared allergens were the leading causes of hazard reports.

In the first report detailing activity of FDA’s recently instated Reportable Food Registry, the agency said that Salmonella and undeclared allergens were the leading causes of hazard reports.

Salmonella accounted for 37.6% of hazard reports, undeclared allergens/intolerances accounted for 34.9%, and Listeria monocytogenes accounted for 14.4%.

The registry is intended to help FDA track patterns of food and feed adulteration. The system requires manufacturers, processors, packers, and holders of FDA-regulated food and feed products to quickly report to the agency any safety problems that could result in serious health consequences.

During the registry’s first year of operation (September 8, 2009 to September 7, 2010), 229 primary reports, or initial reports about a safety concern, were submitted, from both domestic and foreign sources.

“Several key U.S. industries are already reevaluating their hazard and preventive controls, core principles of the Food Safety Modernization Act recently passed by Congress,” noted FDA deputy commissioner for foods, Michael Taylor.