Monthly Archives: February 2022

Australia – EleCare, Similac and Alimentum infant formula products – Salmonella and Cronobacter

Posted on February 24, 2022 by | Leave a comment

FSANZ

Product information

​Abbott Australasia Pty Ltd and Abbott US are conducting a precautionary recall of some EleCare, Similac and Alimentum infant formula products manufactured in Abbott’s Sturgis plant in the United States. The products are available nationally​​ through prescription at pharmacies, hospitals and via direct mail order. ​

The recalled products can be identified by the 7 to 9 digit code and expiration date on the bottom of the package (see images). Products are included in the recall if they have all three items below:
• the first two digits of the code are 22 through 37 and
• the code on the container contains K8, SH, or Z2, and
• the expiration date is 1 April 2022 (APR 2022) or later.​


​
Infant formula lot codes
Problem

The recall is due to potential microbial contamination (Cronobacter and Salmonella).

Food safety hazard

Food products contaminated with Cronobacter or Salmonella may cause illness if consumed.

Country of origin

United States

What to do​

​Parents and caregivers should change to a suitable alternative product as soon as possible. Cease feeding the affected product once an alternative has been sourced. Medical advice on alternative products can be sought from your treating doctor.

For further information please contact:

Abbott Australasia Pty Ltd

Customer Service Number: 1800 225 311

http://www.abbottnutrition.com.au

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Posted in Cronobacter sakazakii, cross contamination, Decontamination Microbial, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Microbiology Investigations, Salmonella

France – FLT MAQ FUME PROV BIO SKIN P/ANE X200G PFX – Listeria monocytogenes

Posted on February 24, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Fishery and aquaculture products
  • Product brand name EMILE FOURNIER AND SON
  • Model names or references FLT MAQ FUME PROV BIO SKIN P/ANE X200G X4UV PFX
  • Identification of products
    GTIN Lot Dated
    3324030012534 2204507 Use-by date 03/16/2022
  • Packaging200G tray
  • Marketing start/end date From 02/18/2022 to 02/22/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Whole France
  • Distributors E. LECLERC
  • List of points of saleStore_name.pdf

Practical information regarding the recall

  • Reason for recall Listeria monocytogenes detected
  • 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

Singapore – Recall of Abbott Alimentum powdered infant formula from USA due to possible presence of Cronobacter sakazakii and Salmonella Newport

Posted on February 24, 2022 by | Leave a comment

Click to access sfa-media-release—20220223-recall-of-abbott-alimentum-and-similac-hmf.pdf

Updated media release:

Update on 19Feb 2022:Further to the media release on 19 Feb 2022, SFA has directed the recall of an additional affected product –Similac Human Milk Fortifier (HMF).The recall for both affected products have been completed. Parents or caregivers who are concerned should stop using these products. They should seek medical assistance should their infants feel unwell after consuming the affected products.

Consumers may reach out to the importer, Abbott Laboratories (S) Pte Ltd, at 6278 6220 or email to family.sg@abbott.com for any clarification.

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Posted in Cronobacter sakazakii, cross contamination, food contamination, food death, 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 recall, Food Safety, Food Safety Alert, Food Testing, Salmonella

France- Sausage Meat – Salmonella

Posted on February 24, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name ‘Unbranded’
  • Model names or references sausage meat
  • Identification of products
    GTIN Lot Dated
    0298312000000 All lots Use-by date between 02/12/2022 and 02/16/2022
  • Marketing start/end date From 02/12/2022 to 02/16/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale TRIE-CHATEAU
  • Distributors Leclerc

Practical information regarding the recall

  • Reason for recall Presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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

France – Orloff-style roast – Salmonella

Posted on February 24, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name Vallegrain
  • Model names or references Orloff-style roast
  • Identification of products
    GTIN Lot Dated
    3467980029464 2204809601 Use-by date 02/27/2022
  • Packaging Tray under modified atmosphere of about 1kg
  • Marketing start/end date From 02/17/2022 to 02/18/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health markFR-28-111-020-CE
  • Further information Roast pork elaborated about 1kg. Roast stuffed with slices of Emmental and smoked breast, covered with slices of Emmental and bacon, all covered.
  • Geographic area of ​​sale Departments: EURE-ET-LOIR (28)
  • DistributorsG20 and Leclerc
  • List of points of saleBatch_reminder_by_customer__-_DQUALC.pdf

Practical information regarding the recall

  • Reason for recall Presence of Salmonella detected
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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

Research – Evaluation of liquid and dry chemical treatments to reduce Salmonella typhimurium contamination on animal food manufacturing surfaces

Posted on February 23, 2022 by | Leave a comment

Journal of Food Protection

Salmonella can be isolated from animal food, ingredients, and animal food manufacturing surfaces. There is limited data regarding the sanitation of animal food manufacturing surfaces. The objective of this experiment was to evaluate the effects of nine chemical treatments to reduce Salmonella Typhimurium contamination on various manufacturing surfaces. This experiment was a 9 × 5 factorial with nine chemical treatments and five surfaces. The nine chemical treatments included: 1) no inoculation or sanitation treatment (negative control), and those inoculated with Salmonella Typhimurium and treated with 2) no sanitation treatment (positive control), 3) ground corn, 4) liquid commercial formaldehyde, 5) liquid food-grade sanitizer, 6) liquid medium chain fatty acid blend of caprylic, capronic and capric acids (MCFA), 7) dry commercial calcium propionate, 8) dry commercial acidulant, and 9) dry commercial benzoic acid. The five surfaces included 1) stainless steel, 2) plastic, 3) polypropylene tote bag, 4) rubber belt, and 5) rubber tire. Plastic had greater Salmonella in the positive control than the polypropylene tote bag, with other surfaces being intermediate ( P < 0.05). Surfaces treated with formaldehyde had no detectable Salmonella after treatment, and surfaces treated MCFA had at least a 4-log reduction compared to the control ( P < 0.05). The dry acidulant was the most effective dry sanitizer tested, but had no impact on Salmonella concentration on rubber tires ( P < 0.05). While most effective in this experiment, liquid sanitizers have limitations in a dry, bulk systems. In summary, formaldehyde, food-grade sanitizer and MCFA, were the most effective chemical treatments to reduce Salmonella surface contamination. Surface type can also influence Salmonella mitigation strategies specifically stainless steel and plastic which can be more challenging sanitation within animal food facilities.

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Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Decontamination Microbial, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella

Research – Mineral and Microbiological Analysis of Spices and Aromatic Herbs

Posted on February 23, 2022 by | Leave a comment

MDPI

Spices and aromatic herbs have always had great historical importance in human nutrition. Their use has been documented for centuries as a rich source of bioactive compounds; they have been used for their health benefits and also for flavoring or coloring food. However, despite the many health properties linked to the use of spices and aromatic herbs, these can represent biological hazards and can contain chemical substances of concern. Certainly, monitoring potential health hazards in spices and aromatic herbs includes microbiological safety and also the content of inorganic substances: both represent a key step. This research aims at monitoring the compliance of various spices and aromatic herbs from a non-European country market (namely: black cumin seeds, Iranian Tokhme Sharbati, clove buds, Shahjeera, Abbaszadeh saffron, organic fenugreek, whole black pepper, cinnamon, Abthul Ahmar (Asario), Ajwan seeds, whole coriander seeds, black sesame seeds, Sabja seeds) with the current European Union (EU) and WHO regulations, when available, regarding mineral and microbiological parameters. In particular, microbiological assays using rapid and conventional methods, and trace mineral determination by inductively coupled plasma mass spectrometry (ICP-MS) were performed. Results show the safety of the tested spices, given that the microbiological parameters were within the legal microbiological criteria set by the European Commission Regulation (EC) No. 2073/2005 and its amendment Regulation (EC) No. 1441/2007. With reference to potentially toxic Cd, Pb, As, Hg, these were within the limits set by the European Commission Regulation (EC) No. 1881/2006 and its amendments, Regulation (EU) No. 1317/2021 and Regulation (EU) No. 1323/2021, and WHO. According to EU regulations, for Pb content, 2 samples out of 16 showed values different from the set limits. View Full-Text

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research

Research – The Efficacy of Conventional Spray, Electrostatic Spray, and Dip with a Combination of Hydrogen Peroxide and Peroxyacetic Acid to Inactivate Listeria monocytogenes on Apples

Posted on February 23, 2022 by | Leave a comment

Journal of Food Protection

This study aimed to evaluate the efficacy of a and hydrogen peroxide (H 2 O 2 ) and peroxyacetic-acid (PAA) mixer delivered by conventional garden sprayer (GS), electrostatic sprayer (ES) and dip methods to inactivate Listeria monocytogenes on apples. Organic Honey Crisp ( HC ), Fuji ( FJ ), and Pink Lady ( PL ) were dip-inoculated with Listeria monocytogenes (2-strain, serotype 1/2b), which were then kept untreated (control), sprayed with water only, or treated with the H 2 O 2 -PAA mixer (0.0064, 0.1, 0.25 and 0.50%) for 20 s via GS, ES, or dip, followed by draining (2 min) on aluminum foil. Surviving bacteria were recovered on Modified Oxford agar. Atomic force microcopy was used to detect the structural changes of inactivation of L. monocytogenes in broth medium by the H 2 O 2 -PAA mixer solution. Data (2 replicates/6 samples/replicate) were analyzed using the Mixed Model Procedure of SAS ( P =0.05). Initial counts of L. monocytogenes on untreated apples were 6.80 to 6.90 log CFU/apple. The dip method was the most effective treatment (P<0.05) on pathogen reductions (2.31-2.41 log CFU/apple) followed by GS (1.44-1.70 log CFU/apple) and then ES (0.84-1.20 log CFU/apples). Reductions of L. monocytogenes were greatest ( P < 0.05) when apples were treated with H 2 O 2 -PAA mixer -0.25 and -0.50%. Atomic force microscopy analyses indicated that inactivation of L. monocytogenes cells in H2O2-PAA mixer solutions resulted from disruption of the outer membrane. The H 2 O 2 -PAA mixer treated cells had increased width, height and decreased roughness when compared to the untreated cells. Results suggested that applying a H 2 O 2 -PAA mixer by dip or GS methods is better for pathogen reduction than ES on apples.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pathogen, pathogenic, Research, Technology

France – FARM GOAT CHEESE – Listeria monocytogenes

Posted on February 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name GAEC LA BAROTIERE
  • Model names or references GATINAIS / BUCHETTE
  • Identification of products
    Lot Dated
    43 Best before date 04/18/2022
  • Packaging WOODEN BOX
  • Marketing start/end date From 02/18/2022 to 02/18/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health markFR79147002CE
  • Further information GOAT CHEESE
  • Geographic area of ​​sale Whole France
  • Distributors FROM TERROIR

Practical information regarding the recall

  • Reason for recall 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 recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes

France- VACUUM SMOKED HERRING FILLETS – Listeria monocytogenes

Posted on February 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Prepared meals and snacks
  • Product brand name BAR
  • Model names or references VACUUM SMOKED HERRING FILLET 1 KG
  • Identification of products
    GTIN Lot Dated
    3246993545006 044121/20 Use-by date 05/03/2022
  • Packaging1 kg vacuum bag
  • Marketing start/end date From 01/29/2022 to 02/09/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark PL 30221802
  • Geographic area of ​​sale Whole France
  • Distributors Transgourmet, Saveurs d’Antoine, Sastas, Relais d’Or, Even catering, fresh Sologne, Pinel, Le cren, Damaje, Cantrel

Practical information regarding the recall

  • Reason for recall Listeria presence <10
  • 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