Monthly Archives: February 2022

New Zealand – E-Health brand Organic Super Greens Wholefood Powder – Salmonella

Posted on February 9, 2022 by | Leave a comment

MPI

9 February 2022: Ephraim Health Services Ltd is recalling all batches and all dates of its E-Health brand Organic Super Greens Wholefood Powder due to the possible presence of Salmonella.

E-Health brand Organic Super Greens Wholefood Powder (200g)

Product identification
Product type Algae powder
Name of product (size) E-Health brand Organic Super Greens Wholefood Powder (various weights)
Batch and date marking All batches and all dates.
Package size and description The product is sold in paper and plastic packaging of various weights.
Distribution The product is sold online at Ephraim Health 

The product is also sold at the Ephraim Health retail store at 130 Newton Street, Mount Maunganui.
Notes This recall does not affect any other E-Health brand products.

This recall is associated with the recent recall of Natava SuperFoods brand Organic Chlorella Powder and Organic Clean Greens Wholefood Powder

Consumer advice

Affected product should not be consumed. There have been no reports of associated illness, however if you have consumed any of this product and have any concerns about your health, seek medical advice.

Customers should return the product to their retailer for a full refund.

Further information on Salmonella

Who to contact

If you have questions, contact Ephraim Health Services Ltd:

  • Phone: 07 575 7171
  • Address: 130 Newton Street, Mount Maunganui.

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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, MPI, Salmonella

Luxembourg – Neufchâtel cheese from the Ferme Lévêque brand – STEC E.coli

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SAP

Recall: Neufchâtel cheese from the Ferme Lévêque brand

Last name Neufchatel cheese
Brand Farm Leveque
Unity 200g
Article number 7960
Date of minimum durability (MDD) 2/27/2022
Sale period from 13/1/2022 to 26/1/2022 inclusive

Danger  : E. coli STEC – Escherichia coli likely to produce toxins (shigatoxins)

E. coli STEC can cause food poisoning which can occur within a week after consumption and result in gastrointestinal disorders often accompanied by cramps. These symptoms may be aggravated in young children, immunocompromised subjects and the elderly. People who have consumed these products and have these symptoms are invited to consult a doctor and report this consumption to him.

Sale in Luxembourg by: Colruyt

A sale by other operators cannot be excluded.

Source of information: Colruyt recall notification

Communicated by: Government Commission for Quality, Fraud and Food Safety .

Click to access Recall-Neuchatel-persbericht-FR-V3.pdf

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Posted in E.coli, escherichia coli, food contamination, food handler, Food Hazard, 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, Food Toxin, STEC, STEC E.coli

USA – Enforcement – Wayfare Dairy Free Butter Salted & Whipped – Mould/Mold

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FDA

Product Details

Product Description: Wayfare Dairy Free Butter Salted & Whipped,

Reason for Recall: Product showed suspected mold growth prior to expiration date.

Product Quantity: 610 cases

Recall Number: F-0630-2022

Code Information: Best By: 03/23/2022

Classification:

Class II

Event Details

Event ID: 89371

Voluntary / Mandated:

Voluntary: Firm initiated

Product Type: Food

Initial Firm Notification of Consignee or Public:

Distribution Pattern:

Distributed to food distributors in CA, FL, MD, MI, MT, NE, NY, PA, TX, and WA and directly to consumers from the firm’s online store.

Recalling Firm:

WayFare Health Foods, LLC.
1320 S 19th St
Nebraska City, NE 68410-2666
United States

Recall Initiation Date: 1/6/2022

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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 recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, Mould Toxin, Mould/Mold, Moulds

Research – Illuminating Human Norovirus: A Perspective on Disinfection of Water and Surfaces Using UVC, Norovirus Model Organisms, and Radiation Safety Considerations

Posted on February 9, 2022 by | Leave a comment

MDPI

Food Borne Illness - Norovirus -CDC Photo

Abstract

Human noroviruses (HuNoVs) are a major cause of gastroenteritis and are associated with high morbidity because of their ability to survive in the environment and small inoculum size required for infection. Norovirus is transmitted through water, food, high touch-surfaces, and human-to-human contact. Ultraviolet Subtype C (UVC) light-emitting diodes (LEDs) can disrupt the norovirus transmission chain for water, food, and surfaces. Here, we illuminate considerations to be adhered to when picking norovirus surrogates for disinfection studies and shine light on effective use of UVC for norovirus infection control in water and air and validation for such systems and explore the blind spot of radiation safety considerations when using UVC disinfection strategies. This perspective also discusses the promise of UVC for norovirus mitigation to save and ease life.

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Posted in Antimicrobials, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Norovirus, Research, Technology, UV Microbiology

South Africa – Court overturns decision in Tiger Brands Listeria case

Posted on February 8, 2022 by | Leave a comment

Food Safety News

How the deadly strain of listeriosis was traced to Tiger Brands' Enterprise polony factory

A court in South Africa has overturned a previous decision to make companies divulge information in relation to a deadly Listeria outbreak in 2017 and 2018.

The Supreme Court of Appeal ruling reverses a Gauteng High Court verdict on whether subpoenas issued against third parties were relevant to the class-action. Tiger Brands is facing a class-action following an outbreak of listeriosis between January 2017 and September 2018 that sickened more than 1,050 people, killing 218.

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Posted in Death, food bourne outbreak, food death, Food Illness, Food Microbiology Research, Food Poisoning Death, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, outbreak, Research

France – Raw milk goat cheese – Listeria monocytogenes

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Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name drained, semi-dry by 2
  • Model names or references BATCH of 24/01/22
  • Identification of products
    Lot
    batch of 01/24/22
  • Products List22012700926301-13495.pdfAttachment
  • Marketing start/end date From 01/24/2022 to 02/17/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health markFR71305001CE
  • Geographic area of ​​sale Between Mâcon and Chalon-sur-Saône
  • Distributors The cheesemonger of the Halles de Chatenoy, Provenc’hall de Mâcon, Vival de Lugny

Practical information regarding the recall

  • Reason for recall Presence of Listeria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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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

Luxembourg – ORGANIC NETTLE SEEDS FROM THE VITA NATURA BRAND – Salmonella

Posted on February 8, 2022 by | Leave a comment

SAP

• Product recalls • Alerts

The Luxembourg food safety authorities are recalling the following product:

Last name Organic nettle seeds
Other denomination Organic Brennnessel Samen
Brand VitaNatura
Unity 250g
Date of minimum durability (MDD) 08/31/2024
Lot AI21K1

Danger: Presence of Salmonella

Salmonella can cause symptoms such as nausea, vomiting, abdominal cramps, diarrhea, fever and headache within 6 to 72 hours after consumption. These symptoms may be aggravated in young children, immunocompromised subjects and the elderly. People who have consumed these products and have these symptoms are invited to consult a doctor and report this consumption to him.

Click to access Ruckruftext-Brennnesselsamen-neu.pdf

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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, Salmonella

Czech Republic – Meatloaf – spicy – Salmonella

Posted on February 8, 2022 by | Leave a comment

Potravinynapranyri

Illustration photo no. 1

Place of inspection:
Ostrava – Dubina ( Horní 298 / 64A, 700 30 Ostrava – Dubina )
ID: 64945880
Food group: Meat and meat products / Meat semi -finished product

Meatloaf – spicy
Category: Dangerous food
Unsatisfactory parameter:

Salmonella

The presence of the pathogenic bacterium Salmonella Muenchen  was detected in the food  . This bacterium can cause a condition called salmonellosis.

Expiration date: Nov 29, 2021
Packaging: plastic tray with plastic foil
Quantity of product in package: 0.5 kg
Sampling date: Nov 24, 2021
Reference number: 22-000056-CAFIA-CZ
The sample was found by an official inspection of the State Agricultural and Food Inspection Authority.

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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, Potravinynapranyri, Salmonella

EU – Multi-country outbreak of Salmonella Enteritidis sequence type (ST)11 infections linked to eggs and egg products

Posted on February 8, 2022 by | Leave a comment

EFSA

Abstract

On 2 September 2021, France reported an increase in Salmonella Enteritidis ST11 infections. By 11 January 2022, 272 confirmed cases had been reported in five European Union/European Economic Area (EU/EEA) countries and the United Kingdom (UK): Denmark (n=3), France (n=216), the Netherlands (n=12), Norway (n=7), Spain (n=22), and the UK (n=12) in 2021. Two deaths were recorded in adult men. Twenty-five cases were hospitalised. Sixty cases reported consumption of eggs/egg products.

Some cases reported in France in 2021 had visited restaurants serving eggs distributed by a common supplier, Spanish Packing Centre A. The eggs originated from three Spanish farms, one testing positive for the outbreak strain. Fresh table eggs from the farms linked to the outbreak were withdrawn and redirected for use in heat-treated egg products. No other countries received eggs from the same farms via Packing Centre A during summer 2021. Therefore, the source of infection for cases in late 2021 and in countries other than Spain and France could not be established.

This 2021 outbreak is linked microbiologically to a historical cross-border outbreak reported by the Netherlands in 2019. Eggs consumed by cases in the Dutch outbreak were traced back to a Spanish farm, but it was not possible to identify an epidemiological link with the 2021 outbreak. This suggests a wide distribution of the outbreak strain that could affect the food supply chain and/or earlier steps in the production chain. There may be multiple heterogeneous sources of S. Enteritidis ST11, and the outbreak strain could also be circulating at other farms, inside or outside Spain.

The risk of new infections caused by the outbreak strain and contaminated eggs remains high in the EU/EEA. It is therefore important to foster cross-sectoral investigations of contaminations in the egg supply chain in countries where S. Enteritidis ST11 has been detected.

PDF

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Posted in Death, Decontamination Microbial, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research, Salmonella

Canada – How you can help solve a national foodborne illness outbreak investigation

Posted on February 8, 2022 by | Leave a comment

PHAC

PDF

By providing information, you can help identify what has made you and others sick

The outbreak begins

You and multiple others across Canada get sick with symptoms related to foodborne disease (e.g. diarrhea, vomiting).

Collecting information

Laboratory:

You seek medical care and submit a stool sample for testing.

The germ’s genetic fingerprint is compared to that of other germs and is found to be the same, suggesting that others got sick from the same food.

Epidemiologic:

Public health officials interview you about the foods you ate before getting sick. Sharing store loyalty card records and receipts can provide detailed information to investigators about the foods you may have eaten. This can help identify common foods that people ate before becoming sick. You may be contacted again if more information is needed.

Food safety:

Records are reviewed to determine where suspect foods came from, and inspections are conducted to look for ways the germ may have come into contact with the food. Suspect foods are tested to see if the germ found in samples from sick people is also found in the food.

When individuals from multiple provinces or territories are ill, the Public Health Agency of Canada (PHAC) investigates these illnesses through a coordinated national outbreak investigation.

Putting it all together

Information gathered from the laboratory, food safety investigation, and sick people are reviewed together. Though not all outbreaks are solved, all of this information combined may lead to the contaminated food being identified.

Public health actions: If a source is identified, PHAC alerts the public to the outbreak through the posting of a Public Health Notice and social media messaging, and a Food Recall Warning may be issued.

Subsequent illnesses are prevented.

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