Monthly Archives: June 2021

France – Butter – Listeria monocytogenes

Posted on June 25, 2021 by | Leave a comment

Gov france

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name Heurtaudière farm
  • Names of models or references Butter
  • Product identification
    Lot Dated
    04.07.21 Use-by date 07/04/2021
  • Packaging250 g
  • Storage temperature Product to be stored in the refrigerator
  • Geographical sales area Whole France
  • Distributors Leclerc, intermarché
  • Reason for recall Monocytogenic lysteria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
  • Consumer behavior Stop consuming
  • Sanitary recommendation People who have consumed the “products” mentioned above and who have fever, isolated or accompanied by headaches, and muscle aches, are invited to consult their doctor, notifying him of this consumption. Serious forms with neurological complications and maternal or fetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should pay special attention to these symptoms. Listeriosis is a disease that can be serious and can take up to eight weeks to incubate.
  • Compensation modalities Refund
  •  

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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 Technology, Food Testing, Listeria

RASFF Alerts – Moulds – Maize Cobs

Posted on June 25, 2021 by | Leave a comment

RASFF

Spoilage of maize cobs infested with moulds from Morocco in Spain

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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 recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, mold, Moulds, RASFF

RASFF Alert – DSP – Diarrhetic Shellfish Poisoning – Frozen Stuffed Mussels

Posted on June 25, 2021 by | Leave a comment

RASFF

Diarrhetic Shellfish Poisoning (DSP) toxins (okadaic acid : 293,6 μg/kg) in frozen stuffed mussels(Mytilus galloprovincialis) from Turkey in Greece

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Posted in Diarrhoeic Shellfish Poisoning, DSP, 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 Testing, Food Toxin, okadaic acid, RASFF

RASFF Alert- Ochratoxin A – Organic Oats

Posted on June 25, 2021 by | Leave a comment

RASFF

Ochratoxin A in organic oats from Lithuania in Germany

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF

RASFF Alerts – Mycotoxin – Curry Powder

Posted on June 25, 2021 by | Leave a comment

RASFF

Mycotoxins in curry powder in Switzerland

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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, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, RASFF

RASFF Alerts – Listeria monocytogenes – Grill Cheese- Meat Preparation – Chilled Smoked Trout

Posted on June 25, 2021 by | Leave a comment

RASFF

Listeria monocytogenes in grill cheese from Austria in Germany

RASFF

Listeria in meat preparation from the Netherlands in Belgium

RASFF

Listeria monocytogenes (< 10 CFU/g) in chilled smoked trout from Poland in France

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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, RASFF

RASFF Alerts – Aflatoxin – Pistachios – Watermelon Seeds – Red Watermelon Seeds – Groundnut Kernels – Chia Seeds – Groundnuts

Posted on June 25, 2021 by | Leave a comment

RASFF

Aflatoxins in pistachios without shells from Iran via Turkey in Italy

RASFF

Aflatoxins in watermelon seeds from the Netherlands in Germany

RASFF

Aflatoxins in pistachios from Iran in Germany

RASFF

Aflatoxin in groundnuts kernels from Argentina in the Netherlands

RASFF

Aflatoxins in chia seeds from Uganda, via Germany in France and Belgium

RASFF

Aflatoxines in groundnuts from Cameroon in Belgium and France

RASFF

Aflatoxins in red watermelon seeds from Lebanon in Austria, Germany, Iceland and UK

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Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF

RASFF Alerts – Salmonella – Polish Chicken – Black Pepper – Tahini and Halva – Polish Turkey – Frozen Basil – Psyllium Fibres – Polish Eggs – Merguez Sausage

Posted on June 25, 2021 by | Leave a comment

RASFF

Salmonella in Brazilian black pepper in the Netherlands

RASFF

Salmonella in tahini and halva from Syria in Sweden

RASFF

Salmonella in chilled pieces of turkey from Poland in Poland and the Netherlands

RASFF

Salmonella Takoradi in frozen basil from Belgium in Finland

RASFF

S. Saintpaul, S. Morehead and S. Freetown in black pepper from Brazil in Germany

RASFF

Salmonella spp in chilled meat from Belgium in Poland

RASFF

Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in frozen poultry meat from Poland in Belgium

RASFF

Salmonella spp. in chicken neck skins from Poland in Poland, France, Netherlands and UK

RASFF

Salmonella Enteritidis in poultry meat from Poland in the Democratic Republic of Congo

RASFF

Salmonella Enteritidis in poultry meat from Poland in the Democratic Republic of Congo

RASFF

Salmonella enterica ser. Newport in psyllium fibres from India, via Germany in Finland

RASFF

Salmonella Enteritidis in chilled chicken meat from Poland in Poland, Germany and France

RASFF

Salmonella enterica ser. Enteritidis in chilled chicken meat from Poland in Poland, Lithuania, Latvia, Greece, Czech Republic, Netherlands and Romania

RASFF

Salmonella enteritidis in chicken products from Poland in France, UK and the Netherlands

RASFF

Salmonella in chilled Merguez sausage from Belgium in the Netherlands

RASFF

Salmonella Enteritidis in eggs (found on eggshells) from Poland in Germany

RASFF

Salmonella Infantis in chicken from Poland in France, Germany, Latvia, Lithuania, Oman, Poland and Slovakia

RASFF

Salmonella Enteritidis in fresh chicken meat from Poland in Germany, Netherlands, Poland and UK

RASFF

S. Kiambu and S. Minnesota in black pepper from Brazil in Germany

RASFF

Carcasses and elements of poultry meat – salmonella infantis from Poland in Latvia, Lithuania, Germany, France, Czech Republic, Italy, Netherlands and Poland

 

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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, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Eggs, Salmonella Poland

USA – Timeline for Identifying and Reporting Illnesses in Foodborne Outbreaks

Posted on June 24, 2021 by | Leave a comment

CDC

Ever wonder why the number of illnesses in a foodborne outbreak can increase for weeks, even after the contaminated food is off the market?

A series of events happen before public health officials can report that a case of illness is linked to an outbreak. Each event takes a certain amount of time. This time is known as the “reporting lag” or “lag window” of an outbreak. It is usually 3–4 weeks. For illnesses caused by some bacteria, such as Listeria, it may be longer. Public health officials work to speed up this process when possible.

The steps below outline what typically happens from the day someone eats a contaminated food to the day their illness is linked to a multistate foodborne outbreak investigated by CDC.*

Day 1: You eat a food containing harmful bacteria.
Day 3: You start to feel sick.
  • Symptoms of food poisoning (such as nausea and diarrhea) could start anywhere from a few hours to a few weeks later, depending on the bacteria you ingested. The following chart describes how long it typically takes for someone to have symptoms after being infected with some of the most common foodborne bacteria.
How long it typically takes for someone to have symptoms after being infected with some of the most common foodborne bacteria.
Bacteria Typical start of symptoms
Campylobacter 2–5 days
E. coli 3–4 days
Listeria 1–4 weeks
Salmonella 6 hours–6 days
Vibrio 1-2 days
Should I call the doctor?

Find out when some common food poisoning symptoms are severe enough to need medical attention. See the list

Day 5: You still feel sick with nausea or diarrhea, so you decide to see a healthcare provider.
  • To learn which germ is making you sick, the healthcare provider collects a sample of your stool (poop), urine (pee), or blood.
  • The provider sends your sample to a clinical laboratory for testing.
Day 6: The clinical laboratory tests your sample.
  • After receiving your sample, the laboratory takes 1–3 days to run tests, depending on their capacity.
Day 9: Clinical laboratory test results show what germ is causing your illness.
  • The clinical laboratory identifies the germ making you sick and reports the test results to your healthcare provider.
  • The clinical laboratory should also report test results to the state or local public health department, and they notify CDC.
Days 9–16: The clinical laboratory sends a sample of your bacteria to a public health laboratory.
  • The clinical laboratory ships the bacteria found in your sample to a public health laboratory for whole genome sequencing (WGS) analysis.
  • Shipping can take up to a week, depending on transportation arrangements in your state and the distance between the two laboratories.
Days 16–21: The public health laboratory performs WGS analysis and other tests on the bacteria.
  • The public health laboratory performs tests to determine the bacteria’s DNA fingerprint and other characteristics.
  • WGS testing and analysis of the results, including whether the bacteria is resistant to any antibiotics, can take 2–10 days depending on the bacteria.
What Is Whole Genome Sequencing?

CDC and public health laboratories use a technology called whole genome sequencing (WGS) to generate DNA fingerprints of bacteria causing illness. When bacteria have nearly identical DNA fingerprints, we consider them “genetically closely related.” Illnesses caused by bacteria that are genetically closely related are more likely to have a common source, such as a contaminated food. An outbreak is an event in which a group of people get similar illnesses from a common source. Disease detectives investigate outbreaks to find out what is making people sick.

Find out how CDC uses WGS to detect and solve foodborne outbreaks.

Day 22: The public health laboratory sends WGS results to CDC.
  • Within a day of analyzing the WGS results, state public health officials add the DNA fingerprint from the bacteria to PulseNet, a national laboratory network coordinated by CDC. PulseNet connects foodborne illnesses in order to identify outbreaks.
Day 23: CDC determines if your illness is related to other recent illnesses.
  • CDC scientists determine whether the bacteria causing your illness is closely related genetically to any other recent WGS results from other people in PulseNet.
  • If it is closely related to bacteria causing recent illnesses in other people, CDC may begin an outbreak investigation or add your illness to an ongoing investigation.

Total time: 3–4 weeks

*Most cases of illness, even those caused by common foodborne germs, are not linked to a foodborne outbreak. This can happen for many reasons. A major reason is that most illnesses are not part of an outbreak. Another reason is that germs that cause foodborne illness can also be spread in other ways, such as by water or directly from one person to another. Also, if an illness is diagnosed by a culture-independent diagnostic test, that case may not be linked to an outbreak because these tests do not provide the information needed to link it to an outbreak. In addition, many people do not seek medical care for foodborne illnesses, so their illnesses cannot be diagnosed or reported to public health officials.

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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 Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Pathogen, pathogenic, Research, Uncategorized

UK – FSA working on reasons behind foodborne illness decline

Posted on June 24, 2021 by | Leave a comment

Food Safety News

The Food Standards Agency’s chief scientific advisor has said potential trends in foodborne infections must be monitored after a decline during the COVID-19 pandemic.

Robin May said data from the past 12 months shows a substantial drop in foodborne disease rates for four major pathogens but this is likely because of fewer patients going to general practioners’ (GP) offices and reduced diagnostic testing during the coronavirus pandemic.

May said understanding the true level of foodborne disease in 2020 and early 2021 will require detailed analysis, work which the FSA has started.

“An accurate benchmark will be invaluable as we start to monitor post-COVID trends and establish, for instance, whether changes in domestic and commercial hygiene practices may ultimately lead to a lasting change in foodborne disease rates,” he said.

“In terms of foodborne disease reporting, the bottom line is we don’t know what the data really looked like for last year because so much of our data comes from things like GP reporting, which people were not doing.

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Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, outbreak, Research