At a glance
Food Safety Updates From CDC is an electronic newsletter of food safety news for educators, consumer advocates, government officials, and industry representatives.
Wrapping Up 2025: Celebrating Food Safety!
As we approach the end of another year, we extend our heartfelt wishes for a joyful and safe holiday season to all our subscribers! Thank you for being a part of CDC’s Food Safety newsletter throughout 2025. We hope you found our updates helpful in keeping you and your loved ones healthy and informed. We’re wrapping up the year with a few final bites. Read on!
Infant Botulism Outbreak Linked to Infant Formula
CDC, FDA, the California Department of Health Infant Botulism Treatment and Prevention Program, and several other state public health departments, are investigating an ongoing outbreak of infant botulism linked to ByHeart Whole Nutrition infant formula. As of December 10, 2025, the outbreak included 51 infants with suspected or confirmed infant botulism from 19 states. Infant botulism happens when a baby swallows Clostridium botulinum spores that grow in the gut and make toxin. Signs and symptoms of infant botulism include poor feeding (difficulty sucking and swallowing), loss of head control, and decreased facial expression.
ByHeart Whole Nutrition infant formula has been linked to the outbreak. The company recalled all ByHeart infant formula products on November 11, 2025. Do not use any ByHeart Whole Nutrition infant formula. This includes formula sold in cans and single serve packets. See the investigation notice for full details, including steps to take if your infant consumed ByHeart infant formula and has any symptoms of infant botulism.
Vibrio Vulnificus: An Increasing Foodborne and Waterborne Concern
Published in September, this paper reports on Vibrio vulnificus, a foodborne and waterborne bacteria that can cause severe illness and even death.
From 2000-2022, nearly 3,000 cases of V. vulnificus were reported to CDC, with average annual cases increasing by 70% during that time. Cases mostly occurred during summer months in states along the Gulf and southern Atlantic Coast. Most cases happened from waterborne transmission, when an open wound comes into contact with salt or brackish (a mix of salt and fresh) water. However, foodborne transmission cases, often from consuming raw or undercooked seafood like oysters, had a more than 3 times higher fatality rate and accounted for more deaths. People with underlying health conditions like liver disease, kidney disease, or a history of alcohol use disorder were at increased risk of worse outcomes or death.
Quick identification and appropriate medical treatment are crucial to reduce death from this disease, especially among groups at increased risk. People can prevent illness from V. vulnificus by choosing to eat cooked seafood and shellfish, and staying out of salt or brackish water when they have open wounds or covering wounds before entering the water.
Check out the Foodborne Outbreak Website
The website aims to provide essential information to both the public and public health professionals regarding foodborne illnesses. Key highlights of the site include:
- Comprehensive resources on outbreak investigation, detailing the processes and best practices for identifying and managing foodborne outbreaks effectively.
- Access to CDC's current investigations, offering insights into ongoing foodborne outbreak investigations, available at CDC Current Investigations.
- Tools for data reporting and analysis, enabling public health officials to track outbreaks and assess their impact on communities.
- Practical tips for safe food handling and preparation to reduce the risk of outbreaks.
- Engaging educational content to promote awareness and understanding of food safety.
View the site > > >
Dining Out for the Holidays? Choose Wisely!
Choose a restaurant that keeps food safety on the menu. Follow CDC's tips before, during, and after dining out to help prevent food poisoning for you and your guests. Taking precautions like checking a restaurant's inspection score before dining, checking that your food was cooked to a safe internal temperature, and avoiding lukewarm food can make all the difference between a nice or nauseous holiday!
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Food Safety Tip
Cooking meat for the holidays? We often cook and serve cuts of meat we aren't as familiar with or accustomed to at the holidays. So be prepared with a food thermometer! Make sure it reaches a safe internal temperature before you eat or serve to others.
More tips > > >
Active Investigations
