Monthly Archives: November 2020

Scotland – The risk of STEC contamination in wild venison

Posted on November 6, 2020 by | Leave a comment

FSS

Summary

We have published this report to address knowledge gaps and better understand the risk of STEC (Shiga toxin-producing Escherichia coli) contamination of wild venison.

The report is based on three core objectives to:

  • map the venison industry in Scotland
  • assess STEC prevalence in wild deer faeces in Scotland
  • review cross-contamination risks in the slaughter and processing stages of wild deer from the field to larder

Although the prevalence of STEC O157 in wild deer is low, the report found that when discovered, it is the strain associated with the most severe forms of human disease. Therefore, adherence to strict hygiene practices from cull to final product are strongly recommended within the report.

The venison industry continues to take a cooperative and responsible approach to STEC O157 when found, working to better understand the risks in the sector and how to mitigate them in the interest of public health protection.

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Posted in Bacteria, bacterial contamination, E.coli, food contamination, Food Hygiene, 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, Research, STEC, STEC E.coli

Canada – 9 in hospital after restaurant Salmonella outbreak

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Mississauga

Public health authorities say a Salmonella outbreak linked to a restaurant in southwestern Ontario has sent nine people to hospital.

Lambton County’s public health unit says there are 33 confirmed cases related to the outbreak at Barakat restaurant in Sarnia, Ont., while about 170 people say they have experienced symptoms.

Dr. Sudit Ranade, the health unit’s medical officer of health, says the owners have voluntarily closed the restaurant and are co-operating with the public health investigation.

Ranade says those who ate at Barakat restaurant between Oct. 21 and Oct. 29 and have symptoms of Salmonella infection should report the illness to Lambton Public Health.

Salmonella infection is a foodborne illness that spreads by ingesting food or water contaminated by feces or through contact with infected persons.

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Salmonella

Belgium – Products: goat cheese from the Bettine, Delhaize and Centurion brands – Listeria monocytogenes

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AFSCA

Following a notification via the RASFF system (European Food and Feed Rapid Alert System), the presence of Listeria monocytogenes was detected in goat cheeses of the Bettine, Delhaize and Centurion brands.

The AFSCA has therefore decided to withdraw these products from sale and to recall them to consumers.

The AFSCA also asks not to consume these products and to bring them back to the point of sale where they were purchased.

Product description

Ripened goat cheese from the Bettine brand
– Product name: geitenkaas gerijpt 200g
– Brand: Bettine
– Use-by date (DLC): from 10/28/2020 to 12/30/2020
– Item number: 5020060
– EAN code: 8712023011292
– Weight: 200g

The product was sold via Sligro (Ottergemsesteenweg Zuid 720, 9000 Gent)

White goat cheese from the Bettine brand
– Product name: geitenkaas wit 450g
– Brand: Bettine
– Use-by date (BBD): from 28 /
10/2020 to 12/30/2020 – Article number: 5010434
– EAN code: 8712023020089
– Weight: 450g

The product was sold via Sligro (Ottergemsesteenweg Zuid 720, 9000 Gent), Ramhoreca (zoning du Brûlé 79, 7390 Quaregnon) and via La petite folie (Place de la resistance 9, 7711 Dottignies).

Bûche Sainte Maure (200g) from the brand Delhaize
– Product name: Bûche Sainte Maure 200g
– Brand: Delhaize
– Consumption deadline (DLC): 6/11/2020, 10/11/2020, 11/11/2020, 17/11/2020, 19/11/2020, 24/11/2020, 26/11/2020 , 1/12/2020, 8/12/2020, 15/12/2020 and 23/12/2020
– Weight: 200g

The product was sold through Delhaize stores.

Centurion brand goat log
– Product name: 25% goat cheese log
– Brand: Centurion
– Lots and use-by dates (DLC):
            o Product sold at Match:
                        – DLC = 15/11/2020 with lot number = EG020EGE
                        – DLC = 04/11/202 with lot number = E305E34
                        – DLC = 08/11/2020 with lot number = E8008E8A
                        – DLC = 11/11/2020 with lot number = EG009EGE
            o Product sold at Cora:
                        – Lot = E7017E7A with DLC = 7/11/2020
                        – Lot = E9009EAA with DLC = 10/11/2020
                        – Lot = EG009EGE with DLC = 14/11/2020
                        – Lot = F0007F0A with DLC = 17/11/2020
                        – Lot = F0007F24 with DLC = 17/11/2020
– Weight: 150 g and 200 g

The product was sold through the Match and Cora stores .

About Listeria monocytogenes (identity sheet, recommendations for consumers): http://www.afsca.be/consommateurs/viepratique/intoxicationsalimentaires/listeriainfo/

For any further information, you can contact the AFSCA contact point for consumers: 0800 / 13.550 or pointdecontact@afsca.be .

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Posted in afsca, Bacteria, 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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

Research – Investigation into a national outbreak of STEC O157:H7 associated with frozen beef burgers, UK, 2017

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Cambridge Org

In November 2017, Public Health England identified an outbreak of Shiga toxin-producing Escherichia coli O157:H7 in England where whole genome sequencing results indicated cases were likely to be linked to a common source, and began investigations. Hypothesis generation included a review of enhanced surveillance data, a case-case study and trawling interviews. The hypothesis of interest was tested through the administration of focussed questionnaires and review of shopping history using loyalty card data. Twelve outbreak cases were detected, eight were hospitalised and four developed haemolytic uraemic syndrome. Frozen beef burgers supplied by a national retailer were identified as the vehicle of the outbreak. Testing of two left-over burger samples obtained from the freezers of two separate (unlinked) cases and a retained sample from the production premises were tested and found to be positive for the outbreak strain. A voluntary recall of the burgers was implemented by the retailer. Investigations at the production premises identified no contraventions of food safety legislation. Cooking guidance on the product packaging was deemed to be adequate and interviews with the cases/carers who prepared the burgers revealed no deficiencies in cooking practices at home. Given the long-shelf life of frozen burgers, the product recall likely prevented more cases.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Research, STEC, STEC E.coli

France – Product recall: JEAN ROZE brand Facon Orloff roast pork tenderloin – Salmonella

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Oulah

Product recall: JEAN ROZE brand Facon Orloff roast pork tenderloin

ENCOUNTERED PROBLEM

Presence of salmonella

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Packaging
880g – tray under protective atmosphere

▸ Barcode
0 290 217 xxx xxx (regardless of the x)

▸ Lot
E03010409

▸ DLC
07/11/2020

▸ Health
stamp FR 47.091.002 CE

▸ Source
https: / ermarche.com/

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Oulah, Salmonella

New Zealand – Shellfish biotoxin alert lifted for South Head

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MPI

The Ministry for Primary Industries today removed the public health warning against collecting shellfish from the North Island West Coast.

This warning was from South Head (Manukau Harbour) to Tirua Point (South of Kawhia) – North Island.  Further sampling of shellfish along this coastline has shown that Paralytic Shellfish Poisoning (PSP) toxins are now at safe levels.

Other warnings remain in place for West Coast – Waipapakauri to Kaipara – North Island

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Posted in Algal Toxin, Biotoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, PSP, Toxin

Luxembourg – Updated :RECALL: BETTINE AND CENTURION BRAND GOAT CHEESE LOG – POTENTIAL PRESENCE OF LISTERIA

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SAP

Last name Goat cheese log (sold in the self-service cheese stand section)
Mark BETTINE
Unit 150 g
Bar code 3060921463206
Best before date (DLC) from 28/10/2020 to 22/11/2020
Lot all
Last name Goat cheese 25%
Mark Centurion
Unit 150/200 g
Best before date (DLC) 11/15/2020
Lot EG020EGE

Danger  : Potential presence of Listeria monocytogenes

Listeria monocytogenes can cause fever, headache, and gastroenteritis. Vulnerable people such as the immunocompromised and the elderly and young children may experience neurological symptoms due to meningitis. Pregnant women should also pay special attention to these symptoms. Gastroenteritis can appear between a few hours and 3 days after consumption, while neurological symptoms can only appear after 3 months. People who have consumed these products and who present these symptoms are advised to consult a doctor, notifying him of this consumption.

Sale in Luxembourg by: Auchan et Match

A sale by other operators cannot be excluded.

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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, Listeria, Listeria monocytogenes

RASFF Alert – Ochratoxin A – Sweet Paprika

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European Food Alerts

RASFF

ochratoxin A (36.2 µg/kg – ppb) in sweet paprika from Hungary in Italy

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Posted in food contamination, 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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Toxin

RASFF Alerts – Salmonella – Frozen Doner Kebab – Chicken Legs – Chicken Drumsticks – Egg Yolk Powder – Cooked Shrimps – Chicken Breast – Whole Chicken

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European Food Alerts

RASFF

Salmonella enterica ser. Agona (presence /25g) in frozen doner kebab from Poland in Croatia

RASFF

Salmonella in chilled chicken legs from Poland in Poland

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen skinless and boneless chicken drumsticks from Slovakia in Lithuania

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in egg yolk powder from Ukraine in Latvia

RASFF

Salmonella in cooked shrimps from the Netherlands in the Netherlands

RASFF

Salmonella enterica ser. Newport (in 1 out of 5 samples /25g) in frozen chicken breast from Poland in Denmark

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in organic whole chicken from France in Denmark

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken sleeves from Poland in France

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, RASFF, Salmonella in Chicken, Salmonella in Eggs

RASFF Alerts – Aflatoxin – Dried Figs – Groundnuts – Pistachios –

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European Food Alerts

RASFF

aflatoxins (B1 = 15.1 µg/kg – ppb) in dried figs from Turkey in Spain

RASFF

aflatoxins (B1 = 8.5; Tot. = 29.3 µg/kg – ppb) in dried figs from Turkey in Denmark

RASFF

aflatoxins (B1 = 11; Tot. = 13 µg/kg – ppb) in groundnuts from South Africa in Netherlands

RASFF

aflatoxins (Tot. = 50.2 µg/kg – ppb) in pistachio kernels from Iran in Germany

RASFF

aflatoxins (B1 = 19; Tot. = 20 µg/kg – ppb) in dried organic figs from Turkey in Germany

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Posted in Aflatoxin, food contamination, 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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin