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Research – The Effects of Fat Content on the Shelf-Life of Vacuum-Packed Red Meat
When stored at chill temperatures, vacuum-packed (VP) lamb has a much shorter shelf-life than VP beef, primarily due to its higher pH, which could be linked to the higher fat content. The higher pH would create more favourable conditions for the growth of spoilage bacteria, resulting in a shorter shelf-life of meat. To determine the effects of fat on meat shelf-life as it relates to pH, a series of shelf-life trials at 2 °C were conducted using VP beef and lamb mince with varying fat contents (i.e., control with ~5%, 20%, and 50%) as a model system to red meat primal cuts. The results showed that higher fat content reduced the shelf-life of VP beef mince by 24% and lamb mince by 12.5%. This reduction was accompanied by significantly (p < 0.05) decreased glucose and lactic acid levels. Throughout storage, a higher fat content in beef and lamb mince generally resulted in a higher pH by 0.1 (p < 0.05) compared to the respective controls. Higher fat content mince also had faster lactic acid bacteria growth rates (by up to 0.13 Log10 CFU/g/day) and higher maximum populations of presumptive enteric bacteria up to 1.3 Log10 CFU/g (p < 0.05). These results suggest that fat content can negatively influence the shelf-life of VP red meat through lowering glucose and lactic acid levels, raising the pH, and increasing LAB growth rate and maximum population levels of presumptive enteric bacteria.
Italy – Pasteurized free-range egg white – Salmonella
Brand : Lidl
Name : Pasteurized free-range egg white
Reason for reporting : Recall due to microbiological risk
Publication date : 22 November 2024
Documentation
Posted in food contamination, food handler, Food Hazard, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Eggs
USA – Grimmway Farms Expands Recall to Include Additional Bag Sizes Due to Potential STEC 0121 E. coli Contamination
Grimmway Farms announced the addition of four bag sizes of organic whole carrots to its November 16, 2024, recall. All dates associated with the recall remain unchanged.
These products may have been contaminated with Shiga toxin-producing Escherichia coli (E. coli) O121:H19. For more information on E. coli 0121:H19 and to read the initial recall notice, please visit Grimmway’s websiteExternal Link Disclaimer.
“As a part of our ongoing review of internal processes associated with the voluntary recall, we determined that four bag sizes needed to be added to our initial recall announcement,” said Jeff Huckaby, President & CEO of Grimmway Farms. “We then began the process to notify the FDA and update the consumer. The health of our consumers and the integrity of our products are our highest priorities, and we will not rest until this issue is fully resolved.”
Retailers who received the affected product were appropriately notified of all correct bag sizes when the company initiated the recall on November 16.
The recalled carrots should not be available for purchase in stores but may be in consumers’ refrigerators or freezers. The table below shows the additional bag sizes in bold and underlined font.
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Grimmway Farms Firm-Initiated Recall below reflect additions to the existing November 16, 2024 voluntary recall |
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Organic WHOLE Carrots from August 14 through October 23, 2024 |
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| Label | Bag Sizes | These organic whole carrots were available for purchase at retail stores from August 14 through October 23, 2024. No best-if-used-by-dates are on the bags of organic whole carrots. |
| Bunny Luv | 1lb, 2lb, 5lb, 10lb, 25lb, 50lb | |
| Cal-Organic | 1lb, 2lb, 5lb, 6lb, 10lb,
15lb, 25lb, 50lb |
|
| Good & Gather | 1lb, 2lb | |
E.coli O121:H19 is a bacterium that can cause serious and sometimes fatal infections in young children, elderly people, and those with a weakened immune system. Some infections can cause severe bloody diarrhea conditions, such as a hemolytic uremic syndrome, or the development of high blood pressure, chronic kidney disease, and neurologic problems. Symptoms include severe stomach cramps, diarrhea, fever, nausea, and/or vomiting. The incubation period for E. coli O121:H19 in humans can range from 24 hours to as much as ten days. The average incubation period is 3 to 4 days.
Consumers: The recalled carrots should no longer be available for purchase but may be in consumers’ refrigerators or freezers. Consumers who purchased carrots specified in the original recall noticeExternal Link Disclaimer (and in the table above) who still have them in their refrigerator or freezer should not consume them; the carrots should be destroyed or discarded so they cannot be consumed. If you have these products in your home, do not eat or use them, throw them away, and clean and sanitize surfaces they touched. Consumers concerned about an illness should contact a medical professional.
“We would also like to apologize to consumers who have been unable to reach our company due to technical issues and high call volume,” stated Huckaby. “We have been working around the clock with our third-party vendors to address these challenges and have made a direct telephone number available to consumers (1-866- 912-9552).”
Consumers with questions or products in their possession may contact our customer services desk at 1-866-912- 9552, Sun-Sat, 8 am – 8 pm ET or visit www.grimmway.comExternal Link Disclaimer.
Posted in E.coli O121, food bourne outbreak, food recall, foodborne outbreak, foodbourne outbreak, outbreak, product recall, Recall, STEC, STEC E.coli, STEC E.coli O121
Tagged food, Food Safety, health, news, Recall
RASFF Alert – Campylobacter – Chicken Livers
Salmonella spp. and Campylobacter jejuni in chicken livers from Italy from Italy in Germany
Posted in Campylobacter, Campylobacter jejuni, food recall, product recall, RASFF, Recall
RASFF Alerts – Salmonella – Polish Poultry Products – Brazilian Chicken Products – Sesame Seeds – Chicken Breast Fillet – Chicken Meat- Macadamia Nuts- Humus – Pork Loin Steaks – Fine Grade Coconut – Chicken Livers –
Salmonella Infantis (in 1 out of 5 units) in fresh chicken wings from Poland in Latvia
SALMONELLA IN SESAME SEEDS FROM MALI in Greece
Presence of Salmonella Enteritidis in 25g of the product “chilled boneless thigh” country of origin Poland in the Czech Republic
Salmonella Infantis in chilled chicken breast fillet from Ukraine in Hungary and the Netherlands
Salmonella Infantis in chilled chicken meat from Ukraine in Hungary and the Netherlands
presence of salmonella spp in frozen chicken meat of Hungarian origin in Italy
Salmonella Infantis (in 2 out of 5 units) in fresh chicken leg quarters from Poland in Latvia
Salmonella and E.coli in Chicken from Brazil in the Netherlands and Switzerland
Salmonella spp in macadamia from Malawi via United Kingdom in France and the Netherlands
Salmonella Enteritidis (in 1 out of 5 units) in fresh chicken thighs from Poland i nLativa
Salmonella Montevideo detected in raw material for 4 types of humus from Belgium in Belgium, Denmark, France, Spain, Switzerland, Türkiye
Salmonella spp. in sesame seeds from Nigeria in Greece
Salmonella detected in a batch of prepared pork loin steaks from Ireland in the UK and Northern Ireland
Salmonella and E.coli in chicken, from the UK in the Netherlands
Salmonella in fine grade coconut, from Indonesia in Argentina, Austria, Belgium, Bosnia and Herzegovina, Dominican Republic, French Polynesia, Germany, Greece, Indonesia, Ireland, Italy, Malta, Netherlands, New Zealand, Norway, Portugal, Slovakia, South Africa, Spain and United States
Salmonella spp. and Campylobacter jejuni in chicken livers from Italy in Germany
Salmonella typhimurium in chilled minced mixed meat from Poland in the Czech Republic
Salmonella and E.coli in chicken, from Brazil in the Netherlands
Salmonella in Chicken from Brazil in the Netherlands
Salmonella and E.coli in Chicken from UK in the Netherlands
Salmonella Newport (in 1 out of 5 units) in fresh chicken thighs from Poland in Estonia, Latvia, Lithuania and UK
Salmonella and E.coli in Chicken from Brazil in the Netherlands
RASFF Alert- Enterobacteriaceae – Aerobic Colony Count – Raw Cevapcici
Deviating organoleptic characteristics and high levels of aerobic mesophilic germs and Enterobacteriaceae in frozen, raw cevapcici from Romania in Austria, Finland, France, Germany, Portugal, Romania, Switzerland.
RASFF Alerts – Aflatoxin –
Aflatoxin in roasted pistachio from Türkiye in Germany and Bulgaria
Aflatoxins in Pistachio Kernels from the USA in Slovakia and Germany
Aflatoxin B1 in groundnut kernels in Argentina
Aflatoxins above permitted limits in shelled pistachio from IRAN in Italy
Aflatoxin in roasted antep pistachio inshell from Türkiye in Bulgaria and Germany
Aflatoxins in dried figs from Turkey in Sweden
aflatoxin b1 and sum of aflatoxin in dried figs from Türkiye in Italy
Presence of OCHRAToXINS SUM OF AFLATOXINS AND OCHRAToXINS IN DRIED FIGS FROM Türkiye in Italy
RASFF Alerts – E.coli – Chicken Products – Clams
High levels of Escherichia coli in clams from Italy from Italy in Spain
Salmonella and E.coli in Chicken from Brazil in the Netherlands
Salmonella and E.coli in Chicken from Brazil in the Netherlands and Switzeraland
Salmonella and E.coli in chicken, from the UK in the Netherlands
Salmonella and E.coli in chicken, from Brazil in the Netherlands
Salmonella and E.coli in Chicken from UK in the Netherland
Posted in E.coli, food recall, product recall, RASFF, Recall
RASFF Alerts – STEC E.coli – Bovine meat – Raw Milk Cheese
STEC (stx+;eae+) in bovine meat from Belgium in France and the Netherlands
Escherichia coli shigatoxin-producing in raw milk reblochon cheese in France and Sweden
Posted in food recall, product recall, RASFF, Raw Milk, raw milk cheese, Recall, STEC, STEC E.coli
RASFF Alerts – Listeria monocytogenes- Sheeps Cheese – Cold Smoked Fish – Cooked Pork – Smoked Trout – Hot Smoked Eel – Hot Smoked Bacon – RTE Chicken Wings – RTE Salads – Products with Salmon Creamed Cheese
Listeria monocytogenes in sheep’s Tomme cheese from France in Austria, Belgium, France, Germany, Luxembourg, Spain, Switzerland, United States.
Presence of Listeria monocytogenes in cold smoked fish from Latvia in Estonia
Listeria monocytogenes in cooked pork hands/feet from Spain in Andorra
Listeria monocytogenes in Smoked Trout from Belgium in France
Hot smoked eel fillet – presence of Listeria monocytogenes from Poland in Germany
Listeria monocytogenes detected in a batch of rte chicken wings from Ireland in Northern Ireland
Listeria monocytogenes in 3 different ready-to eat salads from Sweden in Denmark and Finland
Listeria monocytogenes in Hot Smoked bacon 92% from Poland in Estonia
Listeria monocytogenes in salmon cream cheese, used in ready-to-eat products, manufactured in Belgium in France and Luxembourg
