Monthly Archives: February 2021

FDA – Aaron’s Gourmet Smoked Fish Recalls Smoked Fish Products Produced Without Licensure and Regulatory Oversight

FDA

Summary

Company Announcement Date:
FDA Publish Date:
Product Type:
Food & Beverages
Fish
Food Compliance Programs
Reason for Announcement:
Lack of licensure and regulatory oversight by the state agency
Company Name:
Aaron’s Gourmet Smoked Fish
Brand Name:
Aaron’s Gourmet Smoked Fish
Product Description:
Smoked fish products

Company Announcement

Aaron’s Gourmet Smoked Fish is issuing a voluntary recall of all smoked fish products due to the lack of licensure and regulatory oversight by the state agency. The products are packaged in both glass jars and vacuum-packed plastic bags.

The products were distributed to Growers Outlet and Berry Good PDX in Portland, Oregon. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase for a full refund.

The products have been voluntarily recalled by Aaron’s Gourmet Smoked Fish. We are not aware of any reported cases of illness related to these products.

This recall is being made with the knowledge of the Oregon Department of Agriculture.

Please contact Aaron at 503-372-9849 for questions or complaints.


Company Contact Information

Consumers:
Aaron
 503-372-9849

Canada – Notice not to consume salmon packaged in glass jars, manufactured and sold by the company Poissonnerie de l’Île

MAPAQ

The MAPAQ, in collaboration with the company Poissonnerie de l’Île, located at 224, boulevard Perron Est, in Saint-Siméon , is warning the population not to consume the product indicated in the table below. below, because it was not prepared and packaged in such a way as to ensure its safety . 

Product name Format Targeted lot
“Canned salmon in a jar”
250 ml
500 ml
Units sold until February 18, 2021

The product that is the subject of this warning was offered for sale until February 18, 2021 inclusively , and only at the establishment designated above. The product was packaged in mason-type glass jars and sold at room temperature.

The operator is voluntarily recalling the product in question. He agreed with MAPAQ to disseminate this warning as a precautionary measure. Persons who have this product in their possession are advised not to consume it. They must either return it to the establishment where they bought it or throw it away. Even if the affected product does not show any signs of spoilage or a suspicious odor, consuming it may represent a risk to health. It should be noted that no case of illness associated with the consumption of this food has been reported to MAPAQ so far.

Additional information

Media relations
Communications
Department Ministry of Agriculture, Fisheries
and Food
Tel. : 418 380-2100, extension 3512
www.mapaq.gouv.qc.ca

Product (s)

Ireland – Recall of Zena Moringa Powder Due to the Presence of Salmonella

FSAI

Summary
Category 1: For Action
Alert Notification: 2021.19
Product: Zena Moringa Powder; pack size: 100g
Batch Code: Best before date: 31/12/2023
Country Of Origin: Senegal

Message:

Unidex B.V. is recalling Zena Moringa Powder due to the presence of Salmonella. The presence of Salmonella may make this product unsafe to consumepoint-of-sale recall notice will be displayed in stores supplied with the product.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the product from sale and to display a point-of-sale recall notice in stores where the product was sold. 

Consumers:

Consumers are advised not to consume the product

Recall of Zena Moringa Powder Due to the Presence of Salmonella

USA – NY Dunkin Donuts Hepatitis A Employee Worked While Infectious

Food Poisoning Bulletin

Close up 3d render of an influenza-like virus isolated on white

In Schuyler County, New York, a Dunkin Donuts hepatitis A employee worked while infectious, according to a press release by the Chemung County Health Department. An investigation has been launched because that person worked at two area Dunkin Donuts locations.

USA – Fresh Organic Basil Recalled Over Cyclospora Contamination Concerns

Consumer Reports

Cyclospora_LifeCycle201

Shenandoah Growers has recalled 3,240 units of fresh-cut, packaged organic basil because it may be contaminated with the parasite cyclospora.

The problem was found when a sample of the basil, which was imported from Columbia, was found to contain the parasite during a Food and Drug Administration routine test. No illnesses have been reported.

Canada – FoodNet Canada tables and figures 2019.

FoodNet

EXECUTIVE SUMMARYThe Public Health Agency of Canada’s (PHAC) FoodNet Canada surveillance system is pleased to present this tables and figures report which provides the annual results of our surveillance activities conducted in 2019.The report is based on findings from its sentinel sites in British Columbia, Alberta, and Ontario.It also provides preliminary findings from Quebec, representing a partial year due to their implementation part way through the year in July 2019. The report focuses on trends in enteric pathogen disease rates, as well as trends in the prevalence of these pathogens found on potential disease sources: retail meats, manure from food producing animals and water.It is our hope that this report will be used to inform and shape discussions on food safety issues regarding enteric diseases and their sources.Key findings:In 2019, Campylobacter and Salmonella remained the most common causes of human enteric illness in the FoodNet Canada sentinel sites. Travel continues to bean important factor in the burden of enteric disease. In 2019, approximately 30% of all cases of enteric disease were associated with travel outside of Canada.

Exposure to retail meat products remains a potential source of infection for human enteric illness. However, decreases in the prevalence of certain pathogen-food combinations were observed in 2019. For example, Salmonella on frozen breaded chicken products significantly decreased in 2019 compared to 2018 and is likely associated with interventions implemented at the industry level in 2019.

Other exposures, such as the farm environment and water, are also possible sources of infection for human enteric illness, with differences noted between the sites. For example, Salmonella is commonly found in broiler chicken manure, however, the prevalence significantly increased in BC whereas it significantly decreased in the AB site in 2019, resulting in an overall significant decrease in the combined sites.

The majority of clinical cases of shiga toxigenic Escherichia coli(STEC) were domestically acquired in 2019, with a significant increase in both travel and endemic incidence rates, which is primarily driven by the AB sentinel site who test all STEC-confirmed stool samples for non-O157 serogroups.

In 2019, surface water sampling was initiated for the first time in the ON site for STEC testing. The prevalence of STEC in the ON site (27%) was similar to the combined BC and AB irrigation water prevalence in 2019 (28%).

Continued monitoring of human illness and the potential exposures is important to ensure the continued health and safety of Canadians.The collection and integration of information across all of FoodNet Canada surveillance components (human, retail, on-farm, and water) in an enhanced and standardized way allows for the analysis of sub-type distributions among human cases and potential exposure sources over time. This report will be followed by a comprehensive annual report, which will include more extensive analyses of temporal trends and sub-typing information for an integrated perspective on enteric disease from exposure to illness.

UK – The FSA is reiterating its advice on cooking frozen raw breaded chicken products following link to rising cases of Salmonella

FSA

The Food Standards Agency (FSA) along with Food Standards Scotland (FSS) and Public Health England (PHE), Public Health Scotland and Public Health Wales are reminding people once again to take care when handling and cooking frozen raw breaded chicken products at home, such as nuggets, goujons, dippers, poppers and kievs

This comes as we issued two further product recalls of products linked to two ongoing outbreaks of Salmonella Enteritidis (a food poisoning bug).

An investigation is ongoing into two particular strains of Salmonella linked to frozen raw breaded chicken products. We saw an increase in salmonellosis cases caused by these strains of Salmonella throughout 2020. Control measures were put in place, businesses undertook product recalls and the FSA published alert notifications. We also issued precautionary advice to consumers in October 2020. Given the long shelf life of these products and the fact that we continue to receive reports of disease caused by these Salmonella strains, we are reminding the public again about the importance of cooking and handling frozen breaded chicken products.

Colin Sullivan, Chief Operating Officer, FSA said:

‘Our advice is to always take care when storing, handling and cooking these types of frozen breaded chicken products to help reduce the risk of food poisoning to you and your family.’

‘You should always check the cooking instructions on food packaging, as different brands of the same product might have different instructions. Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed.’

Saheer Gharbia, Head of the Gastrointestinal Pathogens Unit of PHE’s National Infection Service, said:

‘Cases continue to be reported, albeit at lower levels than last year, following the control measures taken to date.

‘Salmonella generally causes a mild illness, although vulnerable groups like children under five years, the elderly, and those with weakened immune systems may experience more severe illness and may require hospitalisation. Symptoms of a Salmonella infection include diarrhoea, stomach cramps and sometimes vomiting and fever. Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.’

Further information on Salmonella and food poisoning can be found on the NHS Choices website (Opens in a new window).

Top food hygiene tips:

  • Always carefully check the advice on food packaging and follow the cooking instructions provided
  • If the packaging advises the product should be thawed/defrosted before cooking, follow the instructions
  • Consume or freeze food by its use-by date
  • Wash your hands with soap and water after touching raw chicken products and before you handle ready-to-eat food
  • Avoid cross-contamination by cleaning any surface, plate or utensil that has been in contact with raw meat

Salmonella is a common bacteria that can cause food poisoning. Salmonella can be found in raw meat (processed and unprocessed), undercooked poultry and unpasteurised milk. Inadequate cooking and cross-contamination in the kitchen during food preparation can lead to Salmonellosis.

The following recalls are linked to this Salmonella outbreak:

Find out more about salmonella and how to avoid salmonella infection

From January 2020 there have been 480 cases of Salmonellosis caused by two strains of Salmonella Enteritidis and linked to consumption of frozen, raw, breaded chicken products.

Research – Food risk survey shows low awareness of Campylobacter

Food Safety News

There is low awareness of Campylobacter and its impact despite it being the main cause of food poisoning in the UK, according to a project on how people perceive food-related risks.

Results come from a survey by Kantar Public and analysis at the Food Standards Agency (FSA). The study was online and had 1,194 participants in March 2017 but results were only published this month.

The objective was to improve the FSA’s understanding of consumer perceptions on food risk. This could help develop the targeting, messaging and effectiveness of communication with the public, researchers said.

Consumer risk perception on 17 topics identified by FSA and Food Standards Scotland (FSS) including E. coli O157, food allergens, chemicals in food, Campylobacter, norovirus, pesticides, and radioactivity in food were measured.

Research – Secret to how cholera adapts to temperature revealed

Science Daily

Food Illness

Scientists have discovered an essential protein in cholera-causing bacteria that allows them to adapt to changes in temperature, according to a study published today in eLife.

The protein, BipA, is conserved across bacterial species, which suggests it could hold the key to how other types of bacteria change their biology and growth to survive at suboptimal temperatures.

Vibrio cholerae (V. cholerae) is the bacteria responsible for the severe diarrheal disease cholera. As with other species, V. cholerae forms biofilms — communities of bacteria enclosed in a structure made up of sugars and proteins — to protect against predators and stress conditions. V. cholerae forms these biofilms both in their aquatic environment and in the human intestine. There is evidence to suggest that biofilm formation is crucial to V. cholerae’s ability to colonise in the intestine and might enhance its infectivity.

“V. cholerae experiences a wide range of temperatures, and adapting to them is not only important for survival in the environment but also for the infection process,” explains lead author Teresa del Peso Santos, a postdoctoral researcher at the Laboratory for Molecular Infection Medicine Sweden (MIMS), Umeå University, Sweden. “We know that at 37 degrees Celsius, V. cholerae grows as rough colonies that form a biofilm. However, at lower temperatures these colonies are completely smooth. We wanted to understand how it does this.”

The researchers screened the microbes for genes known to be linked with biofilm formation. They found a marked increase in the expression of biofilm-related genes in colonies grown at 37C compared with 22C.

To find out how these biofilm genes are controlled at lower temperatures, they generated random mutations in V. cholerae and then identified which mutants developed rough instead of smooth colonies at 22C. They then isolated the colonies to determine which genes are essential for switching off biofilm genes at low temperatures.

The most common gene they found is associated with a protein called BipA. As anticipated, when they intentionally deleted BipA from V. cholerae, the resulting microbes formed rough colonies typical of biofilms rather than smooth colonies. This confirmed BipA’s role in controlling biofilm formation at lower temperatures.

To explore how BipA achieves this, the researchers compared the proteins produced by normal V. cholerae with those produced by microbes lacking BipA, at 22 and 37 degrees Celsius. They found that BipA alters the levels of more than 300 proteins in V. cholerae grown at suboptimal temperatures, increasing the levels of 250 proteins including virtually all known biofilm-related proteins. They also showed that at 37 degrees Celsius, BipA adopts a conformation that may make it more likely to be degraded. In BipA’s absence, the production of key biofilm regulatory proteins increases, leading to the expression of genes responsible for biofilm formation.

These results provide new insights into how V. cholerae adapts to temperature and will help understand — and ideally prevent — its survival in different environments and transmission into humans.

“We have shown that BipA is critical for temperature-dependent changes in the production of biofilm components and alters colony shape in some V. cholerae strains,” concludes senior author Felipe Cava, Associate Professor at the Department of Molecular Biology, and MIMS Group Leader and Wallenberg Academy Fellow, Umeå University. “Future research will address the effect of temperature- and BipA-dependent regulation on V. cholerae during host infection and the consequences for cholera transmission and outbreaks.”

Research – Short Wave Ultraviolet Light (UV-C) Effectiveness in the Inactivation of Bacterial Spores Inoculated in Turbid Suspensions and in Cloudy Apple Juice

MDPI

Liquid foods might present interferences in their optical properties that can reduce the effectiveness of short-wave ultraviolet radiation (UV-C) treatments used for sterilization purposes. The effect of turbidity as UV-C interference factor against the inactivation of bacterial spores was analysed by using phosphate-buffered saline solutions (PBS) of different turbidity values (2000, 2500, and 3000 NTU) which were adjusted with the addition of apple fibre. These suspensions were inoculated with spores of Bacillus subtilis and Alicyclobacillus acidoterrestris. While higher UV-C doses increased the inactivation rates of spores, these were reduced when turbidity values increased; a dose of 28.7 J/mL allowed inactivation rates of B. subtilis spores of 3.96 Log in a 2000-NTU suspension compared with 2.81 Log achieved in the 3000-NTU one. Spores of B. subtilis were more UV-C-resistant than A. acidoterrestris. Cloudy apple juice inoculated with A. acidoterrestris spores was processed by UV-C at different doses in a single pass and with recirculation of the matrix through the reactor. Inactivation increased significantly with recirculation, surpassing 5 Log after 125 J/mL compared with 0.13 Log inactivation after a single-pass treatment at the same UV-C dose. UV-C treatments with recirculation affected the optical properties (absorption coefficient at 254 nm and turbidity) of juice and increased browning as UV-C doses became higher.