As the Taylor Farms lettuce recall enters its seventh week, and with the official cyclospora case count now up to 11,500 in 20 states, the FDA has now classified this recall as Class I.
Class I recalls involve situations in which “exposure to the recalled product will cause serious consequences or death.”
While the affected iceberg lettuce and shredded lettuce products were removed from the supply chain almost two months ago, the CDC is still seeing instances of infection pop up.
In other government news this week, California has created the first “certified non-ultra-processed food” label as national scrutiny of food safety and quality intensifies, and more.
Cyclospora-linked Taylor Farms lettuce now Class I recall
As the summer of the foodborne illness draws to a close, incidents of cyclospora cases have slowed to a trickle seven weeks after Taylor Farms iceberg lettuce was first pulled off shelves.
The official case count has reached 11,500 and 20 states, including more than 450 hospitalizations and two deaths. However, the CDC has received reports of upwards of 17,000 cases since May 1. This is a significant jump from the more typical 1,200 cases reported in summer 2025.
With these numbers in mind, the FDA recently classified the recall as Class I, which is the highest degree of health risk, calling it “significant and unprecedented compared to prior cyclospora incidents.”
Why should foodservice care: While Taco Bell and other impacted restaurants stopped serving the recalled lettuce in July, operators should still be aware of general challenges of public perception. As one of the worst foodborne illness instances in U.S. history, this cyclospora outbreak is still impacting the supply chain and food industry as people lose trust in the food safety system. A recent GS1 study showed that public concern over food recalls is on the rise since last year.
California passes bill to create ‘certified non-ultraprocessed food’ label
California has created a first-of-its-kind standardization for non-ultraprocessed food.
Assembly Bill 2244 passed the California Legislature unanimously in August and is awaiting Gov. Gavin Newsom’s signature sometime this month.
The certification is a voluntary program, and participating manufacturers need to undergo recertification of products every three years.
In order to be certified, products must:
- Not be classified as ultraprocessed under California state standards.
- Not be on lists of foods restricted from schools.
- Exclude foods that are high in saturated fat, added sugar, or sodium and also contain additives like flavors, colors, emulsifiers, or thickening agents.
Why should foodservice care: Foods that restaurants frequently buy and use as ingredients or on their menus could qualify like bread, sauces, and canned produce. This non-ultraprocessed seal is also being used as a blueprint for expansion to other states or even the creation of a national standard.
President Trump wants to roll back meat processing regulations
President Trump announced in a Truth Social post that he is "authorizing legal documents to be drawn in order to allow farmers and ranchers to be given the right to process their own food.”
Although Trump did not reveal details, his post refers to the power and control the “Big 4” meatpackers have over most of meat processing industry.
Following this announcement, Agriculture Secretary Brooke Rollins announced that the federal government would take steps to reduce red tape, support smaller processors, and expand ranchers’ ability to sell meat across state lines.
This was all outlined in the new Ranchers First Initiative, announced this week, which prioritizes locally processed beef and allows ranchers to sell their own meat — thereby cutting out the middleman of the big processors like Tyson and Cargill. The Department of Justice is also examining these four meat processors in an antitrust investigation.
Why should foodservice care: If the DOJ determines that the Big 4 meat processing companies do indeed represent a monopoly, then encouraging more competition will result in lower meat prices along the food supply chain. More processing capacity will also mean that more product will be out on the market leading to supply chain diversification. At the same time, deregulation could lead to potential food safety risks and more foodborne illness outbreaks down the line.
Two states extend legality for cocktails to-go
Cocktails to-go spiked in popularity during the COVID-19 pandemic when people could not hang out in bars or order a drink at their favorite restaurant. However, in many cities, the popularity of buying alcoholic drinks as part of a takeout order did not disappear with masks and social distancing.
Two states passed measures this week to extend the legality of cocktails to-go.
- New Jersey Gov. Mikie Sherril signed legislation extending permission for restaurants and bars to sell alcoholic drinks off-premises. The original bill was set to expire on Sept. 1. Now restaurants and bars can sell mixed cocktails in closed and sealed containers indefinitely. Distilleries and breweries can also sell their products off-premises following certain rules and regulations.
- California lawmakers passed Assembly Bill 2663 to extend to-go cocktail rules another three years through 2029. Gov. Gavin Newsom is expected to sign the bill, which requires consumers to purchase a meal to receive a to-go alcoholic beverage, and limits purchases to two sealed alcoholic drinks.
Why should foodservice care: For restaurant operators in New Jersey and California, average ticket of takeout and delivery sales is likely to go up with the extension of cocktails to-go laws. It is also likely that other states will use these laws as a blueprint for their own regulations.
New York City will now have outdoor dining all year long
This summer, New York City’s City Council voted to transition to a permanent outdoor dining program with less red tape. One of the provisions under “Outdoor dining 3.0” is the extension of outdoor dining from seasonal (and closed in the winter) to year-round.
Mayor Zohran Mamdani signed this bill into law this week. Roadway cafes can be open year-round and can use high-quality, weatherproof materials for their structures, but must close by 11 p.m.
Why should foodservice care: Multiple local municipalities have attempted to bring back or fix outdoor dining, which had surged in popularity during the pandemic, amid closed dining rooms. New York City’s new regulations could inspire other cities to regulate outdoor dining in a business-friendly manner that mitigates red tape and cuts down on operational costs for restaurants.
Contact Joanna at joanna.fantozzi@informa.com
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