Monthly Archives: May 2021

France – Product recall: EARL DE VILLIERS brand fresh and matured goat cheese – Listeria monocytogenes

Posted on May 5, 2021 by | Leave a comment

Oulah

Product recall: EARL DE VILLIERS brand fresh and matured goat cheese

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Names of models or references
• Pouligny St Pierre
• Logs
• Farm pavers
• Cinder pyramids

▸ Lot
• 16/04
• 17/04
• 18/04
• 13/04
• 14/04
• 15/04
• 20/04

▸ Start date / End of marketing
From 04/14/2021 to 05/03/2021

▸ Health mark
36114001

▸ Geographical sales area
• Center-Val de Loire
• New Aquitaine

▸ Distributors
• Super U La Roche Posay = 05 49 90 30 67
• Nice basket Vic s / Gartempe = 05 49 86 60 16
• Netto Le Blanc = 02 54 28 08 99
• Netto Bellac 87 = 05 55 68 05 58
• GIE Berry Touraine
• SCPL Rungis 94
• Super U Benoit du Sault = 02 54 47 65 53
• Super U Le Blanc 02 54 37 48 33
• Super U La Roche Posay 05 49 90 30 67
• La maison des fromages Pouligny st Pierre 02 54 28 09 67
• Spar services lussac les Eglises 05 55 68 29 02
• Proxi super St Pierre de Maillé 86 = 05 49 48 60 08
• Proxi services Arnac la Poste 87 = 05 55 76 89 03
• Vival Bélabre 02 54 28 73 19
• Le Potager Le Dorat 87 =
• Carrefour express St Sulpice les feuilles 87 = 05 55 76 75 65
• GB Alimentation St Sulpice les feuilles = 05 55 76 25 37
• Leclerc in Le Blanc 36300
• Carrefour Contact in Poitiers 86
• The cheese factory M. CONRAD 11 rue de la Doucette METZ 57
• DESAILLY 6 rue de Strabourg in Rungis 94

▸ Consumer service contact
0682704495

▸ Source
EARL DE VILLIERS

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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 Testing, Listeria, Listeria monocytogenes

Spain – The control of Listeria monocytogenes in the process of preparation, marketing and sale of frozen vegetables

Posted on May 5, 2021 by | Leave a comment

ACSA

This document is based on the conclusions of a study carried out by experts on microbiological risks from the European Food Safety Authority (EFSA) and published in April 2020. The need to carry it out arose from an outbreak of Listeria monocytogenesST6, between the years 2015 and 2018, which affected several countries and caused 53 people sickened and 10 died. The source of infection was some frozen vegetables. Its processing included a previous bleaching in freezing. Bleaching is a procedure that is carried out with hot water or steam in order to stop the enzymatic activity that causes changes in the color, flavor and texture of the food. Environmental contamination from a freezing plant was the origin and reason for the persistence of the strain that caused the outbreak from 2015 to 2018.

EFSA already published in the summer of 2018 recommendations on sampling and microbiological methods to maximize the sensitivity of detection of L. monocytogenes in the processing water and in the environment of the premises that produce frozen fruits, vegetables or herbs. Recommendations were also made on the identification of critical sampling sites to carry out monitoring of the environment of these establishments (ME).

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research

Hong Kong – Introduction to Centre for Food Safety

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CFS

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Posted in Center for Food Safety, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Safety, microbial contamination, Microbiology

France – Product recall: NATURALIA brand spelled flour 1kg – Mycotoxins

Posted on May 5, 2021 by | Leave a comment

Oulah

Product recall: NATURALIA brand spelled flour 1kg

ENCOUNTERED PROBLEM

Detection of mycotoxins in the product

PROPOSED SOLUTION

If you have this product, you are asked not to consume it and to return it to the point of sale where it was purchased. To do this, simply contact the reception of your store to obtain a refund for your purchase.

FURTHER INFORMATION

▸ Barcode
3700036906020

▸ Lot
09921

▸ DDM
04/09/2022

▸ Consumer service contact
For any questions, NATURALIA invites you to get information from its Customer Service at the following toll-free number: 0800 034 035, free call and service.

▸ Source
https://www.naturalia.fr/

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Posted in food contamination, 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 Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

Germany – More salmonella infections in Europe: Hygiene rules help prepare poultry safely

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BRF

Food Poisoning Salmonella

In recent months, more than three hundred cases of salmonellosis have occurred in various European countries and Canada, which are linked to each other. In the UK the cases could be partly traced back to frozen breaded poultry meat. The cause was contamination with the bacterium Salmonella Enteritidis, which causes gastrointestinal inflammation. Salmonella is not killed by deep freezing and can remain infectious at temperatures below zero degrees Celsius. The Robert Koch Institute (RKI) and the BfR are monitoring the situation together with the Federal Office of Consumer Protection and Food Safety (BVL). In Germany, the number of reported cases has currently risen to more than 20 in six federal states. In 2020, there were a total of about 10,000 reported cases of salmonellosis in Germany, most of which were caused by the consumption of contaminated food. In principle, foodborne infections can be avoided by paying particular attention to hygienic care when preparing raw poultry. Due to the measures taken to contain the COVID 19 pandemic, people are currently cooking more often at home and, in the course of this, convenience products such as frozen goods are also being used more frequently. Sometimes it is not obvious at first glance whether such products contain pre-cooked or raw meat. Sufficient heating should always be ensured during preparation, especially of products containing raw poultry meat. In addition, bacterial contamination of other dishes via the raw meat and breading is possible. “Especially for children and elderly people there is a higher risk of getting sick from salmonella,” says BfR President Prof. Dr. Dr. Andreas Hensel.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella, Salmonella in Chicken

Australia and New Zealand Listeria Pregnancy Advice Updated

Posted on May 4, 2021 by | Leave a comment

FSANZ

kswfoodworld Listeria monocytogenes

Listeria (Listeria monocytogenes) are bacteria that can cause serious illness and in some cases death, particularly in vulnerable people. In Australia each year around 150 people are hospitalised with listeriosis and about 15 people die.

People at greater risk from listeriosis include pregnant women, their unborn and newborn babies, the elderly and other people whose immune systems have been weakened by illness or drugs (for example: cancer patients, organ transplant recipients, and people on drugs like cortisone).

Eating foods contaminated with Listeria is the most common way of contracting the illness. Listeria is common in the environment and can contaminate different types of food. Listeria is tolerant to low temperatures so it can grow in food even if it is stored in the refrigerator.

More information at the link above.

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Posted in food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Research

UK – Salmonella Serotyping

Posted on May 4, 2021 by | Leave a comment

New Food Magazine

Traditionally, Salmonella isolates are separated into serotypes based on structural differences on the surface of the cells (O antigens) and thread‑like portions of the flagella (H antigens), using the Kauffman-White classification scheme. In this technique, antibodies are prepared against these specific antigens in a blood serum known as antiserum. Confirmed Salmonella sp. isolates are then tested with this antisera and are observed for agglutination reactions.

Through testing unknown samples against a series of antisera, the specific serotype of an isolate can be discerned. As previously discussed, there are a great number of serological variants of Salmonella and so this process can be very long and labour intensive, requiring highly experienced staff with a vast library of antisera at their disposal. Because of this, the Kauffman-White serotyping method is often only carried out by reference laboratories, with routine microbiology laboratories only stocking a small number of antisera.

As an example, at ALS Rotherham we stock the antisera for our in-house control strain, Salmonella enterica subsp. enterica ser. Nottingham, which enables us to distinguish our strain from others using the antisera O16, Henz15 and Hd. This serotype is recommended by the health protection agency in the UK for use as a control strain, due to being a very rare serotype and thus very unlikely to be isolated as a wild type. Historically, when further analysis was required for one of our samples, the isolates would be subcontracted to a reference laboratory capable of full serological testing. For a plethora of reasons, this type of analysis all too often had a lengthy turnaround time which, while accurate, was often too little too late and unhelpful in making a practical difference to our client, the FBO (food business operator).

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Posted in ALS, Food Microbiology Research, Food Technology, Research, Salmonella, Serotype, Technology

USA – Consumer Alert: Listeria Monocytogenes Contamination in Breese Hollow Dairy Raw Milk

Posted on May 4, 2021 by | Leave a comment

NYGOV

New York State Department of Agriculture and Markets Commissioner Richard A. Ball today warned consumers not to consume unpasteurized raw milk from Breese Hollow Dairy due to possible Listeria monocytogenes contamination. Breese Hollow Dairyis located at 454 Breese Hollow Rd, Hoosick Falls, NY 12090 in Rensselaer County. To date, no illnesses have been reported to the Department associated with this product.

A sample of the milk collected by an inspector from the Department was discovered to be contaminated with Listeria monocytogenes. On April 23, 2021 the producer was notified of a preliminary positive test result. Further laboratory testing, completed on April 27, 2021, confirmed the presence of Listeria monocytogenes in the raw milk sample. The producer is now prohibited from selling raw milk until subsequent sampling indicates that the product is free of harmful bacteria.

The Department recommends that any consumers who purchased raw milk from Breese Hollow Dairy immediately dispose of it and call the farm at (518) 892-0388.

Listeria monocytogenes causes listeriosis, which can be a serious and sometimes fatal infection in young children, cancer patients, elderly people, and others with weakened immune systems. Listeriosis can cause miscarriages and stillbirths in pregnant women. It can also cause short-term, flu-like symptoms, such as high fever, severe headaches, stiffness, nausea, abdominal pain, and diarrhea in healthy people.

It is important to note that raw milk does not provide the protection of pasteurization. Pasteurization is a process that heats milk to a specific temperature for a set period of time. Pasteurization kills the bacteria responsible for numerous illnesses and diseases such as listeriosis, salmonellosis, campylobacteriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis. Pasteurization of milk is recognized internationally as an effective means of preventing outbreaks of foodborne illnesses, including listeriosis.

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Posted in food contamination, 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 Testing, Listeria, Listeria monocytogenes, Raw Milk

France – Product recall: LENAJA brand Beef Shaft – Listeria monocytogenes

Posted on May 4, 2021 by | Leave a comment

Oulah

Product recall: LENAJA brand Beef Shaft

ENCOUNTERED PROBLEM

Presence of contamination by Listeria Monocytogenes

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their doctor, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Barcode
3410489800218

▸ Lot
211120138

▸ DLC
• 05/10/2021
• 05/15/2021

▸
Vacuum packed packaging Average weight 1.8kg

▸ Start date / End of marketing
From 04/27/2021 to 04/29/2021

▸ Health mark
FR 94.065.537 CE

▸ Distributors
• METRO
• PROMOCASH
• FRESH POMONA

▸ Consumer service contact
0681521422

▸ Source
LENAJA DISTRIBUTION

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Posted in food contamination, 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 Testing, Listeria, Listeria monocytogenes

France – Product recall: smoked albacore tuna 150g from Le pêcheur Créole brand – Listeria monocytogenes

Posted on May 4, 2021 by | Leave a comment

Oulah

Product recall: smoked albacore tuna 150g from Le pêcheur Créole brand

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their doctor, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Barcode
3379141203173

▸ Lot
102T106

▸ DLC
05/12/2021

▸ Packaging
Vacuum container (skin pack)

▸ Start date / End of marketing
From 04/12/2021 to 04/28/2021

▸ Health mark
FR 974.07.018 CE

▸ Geographical sales area
Réunion

▸ Distributors
• Carrefour
• Run market
• Intermak
• U
• Leader price
• leclerc
• terra coop
• Label tranche

▸ Consumer service contact
0262421382

▸ Source
Réunion Pélagique Caterer

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Posted in food contamination, 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, Listeria, Listeria monocytogenes