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Israel – Notice to consumers about the withdrawal from the shelves of the product “Hot Paprika” – Aflatoxin
Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, mold, Mold Toxin, Mould Toxin, Mould/Mold, Mycotoxin
Ireland – E. coli found in 1 in 20 private water supplies, says EPA.
Key Findings for 2021
➤Compliance with drinking water standards in private supplies hasn’t improved in recent years. One in 20 supplies failed to meet the standard, compared to 1 in 200 for public water supplies.
➤Local authorities are not monitoring over a quarter of small private supplies for E. coli – and there may be many more supplies which need to be registered with the local authority.
➤Despite these shortcomings, over 60% of government funding available for infrastructural improvements went unused by water suppliers.
➤The timely completion of the Government review of rural water services will provide direction and support to water suppliers to address risks to public health.
Posted in Bore Hole Water, Contaminated water, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Water, water microbiology, Water Safety
India – 123 people affected by food poisoning after eating prasad in a religious program
In Padra of Vadodara district on Sunday evening, a large number of people present at a religious function were affected by food poisoning after consuming prasad. All 123 people, including children, were immediately admitted to the government hospital in Padra. Some people whose condition was known to be critical were shifted to private hospitals. It is known that the condition of all the admitted patients is improving
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
Research – Annual report on the food safety situation in Catalonia, 2020
Based on the available data collected in the 2020 Report, we can conclude that the situation in this matter remains, in general terms, stable. However, the COVID-19 pandemic has generated significant deviations in some parameters such as, for example, food poisoning outbreaks that have deviated widely from the usual data of the historical series of the last twenty years with a drop of more than 50% compared to previous years.
Click to access Memoria-anual-seguretat-alimentaria_2020-Final1.docx.pdf
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Belgium – Gourd’O’fruit juice without added sugar 12x90g from LEADER PRICE Mycotoxin – Patulin
Product: Gourd’O’fruit juice without added sugar 12x90g from LEADER PRICE.
Problem: too high content of patulin (mycotoxin).
In agreement with the FASFC, LEADER PRICE is withdrawing Gourd’O’fruits Juices Without Added Sugar 12x90g from sale and recalling them from consumers because of too high a patulin content.
LEADER PRICE asks its customers not to
consume this product and to return it to the point of sale where it was purchased for reimbursement.
Product Description :
Product: Gourd’O’fruits juice without added sugars 12x90g
Brand: LEADER PRICE
Barcode: 3263851994318
Sale period: from 17/11/2022
Expiry date (DDM): 15/11/2023
The product was sold through various Leader Price stores in Belgium:
219 CHAUSSEE DE PHILIPPEVILLE 6010 COUILLET CHARLEROI
1 ANGLE RUE DU SEWAGE/CONCORDE 4100 SERAING
90 BD ERNEST SOLVAY 4040 HERSTAL
70 RUE PHILIPPE MONNOYER 6180 COURCELLES
13 RUE LAGUESSE 4460 GRACE HOLLOGNE
160 DE CHARLEROI 7134 BINCHE
280 RUE DU MONS 7301 HORNU BELGIUM
31 AVENUE DE L’INDUSTRIE 4500 TIHANGE
787 CHAUSSEE DE CHARLEROI 6220 FLEURUS
For any additional information , you can contact consumer service by dialing the number: 0033 800 35 00 00 Monday to Friday from 8:30 a.m. to 6 p.m.
Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Patulin
USA – Holiday Reminder: Raw Dough Can Contain Dangerous Pathogens
It’s time for the annual holiday reminder: raw dough can contain dangerous pathogens. While most people know that eating raw eggs is risky, fewer know that uncooked flour is also a potential hazard.
The FDA has been warning consumers about the potential dangers of raw eggs for decades. Eggs can carry Salmonella bacteria not only on the shell, but inside the egg itself. Hens can carry the pathogen in their ovaries, so the eggs are then contaminated from the inside out. Always handle raw eggs as if they are contaminated. Cook them thoroughly, and avoid recipes that use raw eggs. Eggs that are pasteurized are safe to eat raw, as long as you follow expiration dates.
There have been outbreaks linked to raw, or uncooked flour, in the past few years. Flour is a raw agricultural product and can be contaminated just like cantaloupe and romaine lettuce.
So when you are baking this holiday season, there are some things to remember. Follow package directions on baking mixes and four containers. Keep flour and eggs away from foods that are eaten uncooked. Refrigerate cookie and pastry dough if you aren’t going to be baking immediately.
Never eat or taste raw dough or cake batter unless it is made with pasteurized eggs and commercial heat-treated flour. Do not make play dough out of raw flour. Don’t use cake mixes to make milkshakes. While there are instructions for heat-treating your flour at home, the FDA doesn’t recommend it, since these treatments may not kill all pathogens. There are several brands of commercial heat-treated flour you can buy. Don’t use raw cookie dough in ice cream.
Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Pathogen, pathogenic
Austria – Salame con cinghiale, salami with wild boar, approx. 350g – STEC E.coli
AGES informs about a recall of the company Interfood Lebensmittelgrosshandel Ges.mbH. The company recalled the product Salame con cinghiale, salami with wild boar, approx. 350g on November 28th, 2022:
© APA/Jody Mattioli
recall reason
Possible contamination with verotoxin-producing E.coli (EHEC)
Marketed by
Interfood food wholesale Ges.mbH
Manufacturer
Antica Macelleria Falorni srl
Expiry Date
02/13/2023
Batch number
22259
Interfood Lebensmittelgrosshandel is recalling the following product for reasons of consumer protection: “Salame con cinghiale, salami with wild boar, approx. 350g” with a best-before date (MHD) of February 13, 2023 and batch number 22259.
The batch number is on the back of the banderole, the best before date on the side. The producer of the product is “Antica Macelleria Falorni srl, Piazza G. Matteotti 71, IT-50022 Greve in Chianti (IT)”.
The affected product with the batch mentioned should no longer be consumed, as it could possibly be contaminated with verotoxin-forming E. coli (EHEC) .
The symptoms of a possible illness with EHEC can be watery diarrhea or nausea, vomiting and/or abdominal pain, in rare cases also fever and bloody diarrhea. The incubation period after consumption is usually one to three days, rarely up to ten days. Babies and children up to preschool age are more likely to become ill. This group, as well as older people or people with a weak immune system, are particularly at risk of developing severe courses and complications (up to and including acute kidney failure).
If consumers experience the symptoms mentioned, they should consult a doctor immediately and the suspicion of EHEC should be pointed out.
Consumers can return the affected batch of this product to the respective points of sale.
Other batches of the same product and other products from the manufacturer are not affected by this recall. This warning does not mean that the hazard was caused by Interfood.
Questions & contact:
Interfood Lebensmittelgrosshandel GmbH
Tel.: 05223 / 56808
Email: office@interfood.at
Posted in EHEC, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Shigatoxin, STEC, STEC E.coli, VTEC
France – “Gourd’o fruits”: gourds of fruit purées without added sugar 12x90g (apple; apple-raspberry; apple-peach; apple-strawberry-banana) – Patulin
Identification information of the recalled product
- Product category Feed
- Product subcategory Sweet products
- Product brand name Leader Price
- Model names or references Pouches of fruit purées without added sugar Leader Price pack of 12 pouches of 90g
- Identification of products
GTIN Batch Date 3263851994318 MBD:11/15/23 Date of minimum durability 15/11/2023 - Packaging packs of 12 gourds of 90 g
- Marketing start/end date From 17/11/2022 to 26/11/2022
- Storage temperature Product to be stored at room temperature
- Further information MDD: 11/15/23
- Geographic area of sale Whole France
- Distributors LEADER PRICE and distribution networks of Leader Price, CASINO, VIVAL, SPAR and distribution networks of CASINO
Practical information regarding the recall
- Reason for recall Presence of patulin >25 micrograms/kg
- Risks incurred by the consumer Patulin
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Mold Toxin, Mycotoxin, Patulin
Norway – Outbreak of Salmonella
The Norwegian Food Safety Authority has been notified by the Norwegian Institute of Public Health about a national outbreak of the gastrointestinal bacterium Salmonella Agona. So far, infection has been detected in 31 people. The source of infection is unknown.
The people who have been diagnosed with the bacteria live in 8 different counties. It is therefore likely that they are infected through a food product that is distributed throughout the country.
Salmonella Agona is rarely found in Europe, according to the Institute of Public Health. It has previously been detected in Norway, but then only as isolated cases and usually related to infection abroad.
– The Norwegian Food Safety Authority assists the Norwegian Institute of Public Health and municipal chief physicians in obtaining information from the sick persons and their relatives. Interviews are conducted about what the people have eaten and what they have been in contact with. It may also be appropriate to take samples of food and food residues and food packaging, if possible, to find the source of infection, says Catherine Svindland, senior adviser in the biological food safety section of the Norwegian Food Safety Authority.
If a common source of infection from food, animals or the environment is identified, the Norwegian Food Safety Authority will follow up the tracing work along the food chain.
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Safety Management, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella
Italy – MUSSELS ORIGIN IN SPAIN – Microbiological Contamination
Trademark : EFFELLE PESCA SRL APPROVALNUMBER IT S1086 CE
Name : batch FL 335600 MUSSELS ORIGIN IN SPAIN PACKAGED BY EFFELLE PESCA SRL -MESOLA (FE)
Reason for reporting : Recall due to microbiological risk
Publication date : 28 November 2022
Documentation
Posted in Contaminated water, cross contamination, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, microbial contamination
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