From June to July 2020, 11 people are registered with a special type of salmonella in Denmark. The outbreak is being investigated to pinpoint the source of the infection and stop the outbreak.
Interviews with the affected persons show that they had not been out traveling until they became ill, they did not know each other, and they had not participated in joint events. It therefore suggests that it is a common food that has been sold throughout the country that is the source of infection.
Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Salmonella
Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Microbiology, Salmonella, Salmonella in Brazil Nuts
The outbreak investigation is ongoing as illnesses continue to be reported to the Public Health Agency of Canada. Since August 21, there have been 78 additional illnesses reported in the ongoing Canadian investigation. There are now 457 confirmed cases in Canada. One individual has died, but it is not known if Salmonella contributed to the cause of death.
There is no evidence to suggest that onions grown in Canada are associated with this outbreak. Onions imported from the United States are under investigation.
Do not eat, use, sell or serve any red, white, yellow, and sweet yellow onions from Thomson International Inc. of Bakersfield, California, USA, or any products made with these onions. This advice applies to all individuals across Canada, as well as retailers, distributors, manufacturers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes.
If you are not sure where a red, yellow, white, or sweet yellow onion was grown, do not eat it. This notice contains more advice on how to avoid getting sick.
The Canadian Food Inspection Agency (CFIA) has issued food recall warnings for related products that came to Canada. Some of these products were possibly distributed nationally. Additional food recall warnings in Canada are possible. More information on recalled products is available on CFIA’s website.
Posted in Bacteria, bacterial contamination, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, food recall, Food Safety, Food Safety Alert
A total of 523 Chinese villagers suffered from food poisoning symptoms after eating durian from a capsized cargo ship in Guangxi on August 26, the local disease control center announced on Tuesday, the state media said.
A later investigation showed that they were infected with vibrio parahaemolyticus bacterium, which, when ingested, causes gastrointestinal illness in humans, and was probably caused by the durian becoming contaminated by sea water.
An announcement from the local government on August 27 said 101 of the villagers suffered from abdominal pains, diarrhea and vomiting while others only displayed mild symptoms. Nine people are currently in hospital,
Video clips circulating online showed the villagers rushing to the sea to try and recover durian floating on the sea water’s surface, after a cargo ship loaded with durian overturned around 200 meters away from the coast of Dongxing in Guangxi on August 26.
Local authorities tried to stop the villagers, but they still managed to recover some durian.
More common in the sea, vibrio parahaemolyticus bacterium is a microorganism that favors salty food, and is commonly found in food poisoning cases in coastal areas in the summer and autumn months, Guangxi Center for Disease Prevention and Control said.
It often lurks in fish, shrimp, crab, shellfish and other seafood, and occasionally spreads through salted products like pickles, seasoned meats and salted eggs. It is suspected the durian, soaked in sea water, could have been contaminated with the microorganism.
Experts said the incubation period for those infected with the bacterium ranges from 1 hour to 4 days, but lasts 10 hours in most cases. The symptoms resulting from its ingestion start quickly, and include chills, abdominal pains, nausea and vomiting, followed by fever, diarrhea, and watery or bloody stool.
Posted in Bacteria, bacterial contamination, Bacterial Toxin, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Vibrio, Vibrio parahaemolyticus
Matvælastofnun warns against consuming two batches of vegan butter from Naturli due to the risk of mold growth. Kjarnavörur hf. who import the product are recalling it from the market, in consultation with the Health Inspectorate of the Hafnarfjörður and Kópavogur areas.
Matvælastofnun received information about the product through the RASFF European warning system on dangerous foods and feed on the market and alerted the health inspectorate.
The recall only applies to the following batches:
The recall is due to potential microbial contamination (Pseudomonas).
Food products with microbial contamination may cause illness if consumed.
Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.
For further information, please contact Freedom Foods by phone on 1800 646 231 or visit www.freedomfoods.com.au
Milk Lab Almond Milk sold nationally in coffee shops, food service outlets and distributors
Blue Diamond Almond Breeze Chocolate Almond Milk sold in Coles and Woolworths in NSW, QLD, Vic and WA and Coles in SA and Tas and distributors
Food Standards Australia New Zealand is the coordinating agency for this recall.
The sale and consumption of burgers served less than thoroughly cooked (LTTC) and pink in the middle is a steadily increasing trend and several catering chains and outlets now offer this option to customers. This prompted concerns that there may be an increased risk of exposure to E. coli O157 for consumers who prefer this type of food. Our Board concluded that burgers served LTTC should be delivered to the same level of protection as thorough cooking provides the consumer. The safe production of this product at catering establishments is likely to be significantly reliant on controls and/or interventions applied at the beef processing facilities previously in the chain, particularly slaughterhouses and cutting plants.
The main aim of this study is to perform a broad critical review of available literature on the scientific research in intervention measures for beef, to obtain quantitative information on the reduction of bacterial load in the minced beef production chain. The review covers a range of GHP-based and hazard-based interventions at the abattoir stage (from receive and unload of animals to chilled carcasses) and post-abattoir stage (further processing of raw beef and packaging). It looks at the outcome of interventions on a range of bacterial indicators and foodborne pathogens.
Relevant outcome measures for interventions where the effectiveness of each intervention in reducing log levels of indicator bacteria (aerobic colony counts (ACC), Enterobacteriaceae counts (EBC), total coliform counts and generic E. coli counts and log levels of foodborne pathogens (primarily E. coli O157 and other VTEC and Salmonella, but also other foodborne pathogens).
The main relevant outcome measures are:
Multiple use of carcass interventions was shown to have the biggest impact on microbial reduction on beef carcasses, more than any of these interventions applied alone
Packaging-based interventions for beef cuts and minced beef had very variable effects in reduction of microbiota. Modified atmosphere packaging (MAP) and vacuum packaging are considered useful to extend the shelf life of beef trim and minced beef, but they had very limited and not statistically significant reduction effect on E. coli O157:H7
Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, STEC, STEC E.coli
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Salmonella
The AFSCA is withdrawing from sale and recalling from consumers the prepared salad Salade & Compagnie “Antibes” of the Sodebo brand, following the possible presence of Salmonella.
The AFSCA asks not to consume this product and to bring it back to the point of sale where it was purchased.
Product description Product
name: Salade & Compagnie “Antibes”
Brand: Sodebo Use-by
date (DLC): 06/09/2020
EAN code: 3242274002053
Packaging: tray
Weight: 320 g
The product has been sold through several points of sale in Belgium.
For further information, you can contact the AFSCA contact point for consumers: 0800 / 13.550 or pointdecontact@afsca.be .
In agreement with the AFSCA, the company LMCHOP is withdrawing from sale the product “Pasta de Mici” 1kg (prepared chopped) and is recalling it to consumers because of a possible presence of Salmonella.
LMCHOP asks its customers not to consume this product and to bring it back to the point of sale where it was purchased: Georges, Rue Ropsy Chaudron 24, 1070 Anderlecht.
Product description
– Product name: Pasta de Mici 1kg
– Brand: Georges
– Use by date (DLC) (“To be consumed until”): 01/09/2020
– Lot number: PDM280820
– Sale period: from 08/28/2020 to 08/30/2020
– Type of packaging: plastic container
– Weight: 1kg
The product was sold via Georges (rue Ropsy Chaudron 24, 1070 Anderlecht).
For any further information , please contact:
Mr. Lucas Hudders
Tel. : 052306421
Posted in Bacteria, bacterial contamination, food contamination, 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 Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella
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