Author Archives: KSW

Canada – Juewei brand meat and vegetable products recalled due to Listeria monocytogenes

Posted on April 26, 2024 | Leave a comment

CFIA

Product
Meat and vegetable products – 46 Products
Issue
Food – Microbial Contamination – Listeria
What to do

Do not consume, use, sell, serve or distribute recalled products

Distribution
British Columbia

Issue

The affected products are being recalled from the marketplace due to possible Listeria monocytogenes contamination.

What you should do

  • If you think you became sick from consuming a recalled product, contact your healthcare provider
  • Check to see if you have recalled products
  • Do not consume, serve, use, sell, or distribute recalled products
  • Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.

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Posted in CFIA, food contamination, food handler, Food Hazard, Food Hygiene, 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, Listeria, Listeria monocytogenes

Europe – Prolonged multi-country outbreak of Listeria monocytogenes ST1607 linked to smoked salmon products

Posted on April 25, 2024 | Leave a comment

EFSA

Abstract
A prolonged genomic cluster of 20 human Listeria monocytogenes ST1607 infections has been reported to the European Centre for Disease Prevention and Control, with cases identified in Denmark (17), Germany (1), and Italy (2) since 2019. The number of cases has sharply increased after 2021. The most recent case was reported in March 2024 in Denmark, indicating an ongoing risk of further infections. Of 20 listeriosis cases, five have died (one due to another cause than L. monocytogenes infection), indicating high severity of infection
particularly among elderly people with underlying chronic conditions.
The national investigations the traceability and genomic data analyses revealed the detection of five matching L. monocytogenes ST1607 isolates from four sliced smoked salmon products (four batches) produced by the Danish Processing Plant A between 2021 and 2024. These contaminated products were distributed to the three countries (Denmark, Germany, and Italy) reporting human cases to ECDC. The identification of the outbreak
strain from the environment of the Danish Processing Plant A in 2023 and in the products since 2021 indicates the persistence of the L. monocytogenes ST1607 within the plant and suggests that the point(s) of the contamination in the plant have not been identified and controlled. Although control measures had been implemented at the plant and withdrawals and recalls of contaminated batches were performed, new batches of contaminated products could still be placed on the market until the site(s) at the plant and the root(s) of the contamination in the fish production chain are identified and properly controlled.
Based on the available information from case interviews, microbiological and traceability analysis, the conclusion is that sliced smoked salmon products are the likely sources of infection. New cases could occur in EU/EEA countries, particularly among vulnerable people, until the root(s) of contaminations are identified and corrective measures are implemented.

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Posted in food bourne outbreak, Food Illness, food recall, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, outbreak, product recall, Recall

Research – Temperature status of domestic refrigerators and its effect on the risk of listeriosis from ready-to-eat (RTE) cooked meat products.

Posted on April 25, 2024 | Leave a comment

Science Direct

Abstract

Inadequate domestic refrigeration is frequently cited as a factor that contributes to foodborne poisoning and infection, and consumer behaviour in this regard can vary largely. This study provides insight into the temperature profiles of domestic refrigerators in the Netherlands and the impact on the number of listeriosis cases related to ready-to-eat (RTE) cooked meat products. A survey was conducted among Dutch consumers (n = 1020) to assess their knowledge and behaviour related to refrigerators. Out of these participants, 534 measured their refrigerator’s temperature, revealing an average temperature of 5.7 °C (standard deviation (SD) of 2.2 °C) with a maximum of 17 °C. Elderly people (65 years and older) had refrigerators with temperatures that were on average 0.6 °C higher than those of younger people (35 years or younger). The 24-hour temperature profiles of an additional set of actively surveyed refrigerators (n = 50) showed that the temperature measured on the upper shelf was significantly higher (mean 7.7 °C, SD 2.7 °C) than the temperature measured on the bottom shelf (5.7 °C, SD 2.1 °C). Quantitative Microbiological Risk Assessment (QMRA) predicted that the primary factors contributing to the risk of listeriosis were the initial concentration and the time and temperature during household storage. Scenario analysis revealed that storing opened RTE cooked meat products at home for either <7 days or at temperatures <7 °C resulted in a significant reduction of over 80 % in predicted illness cases. Among all illness cases, the elderly represented nearly 90 %. When assessing the impact of the disease in terms of Years of Life Lost (YLL), the contribution of the elderly was 59 %. Targeted communication, particularly directed towards the elderly, on the importance of storing RTE cooked meat products at the recommended temperature on the bottom or middle shelf as well as consuming within two to three days after opening, holds the potential to significantly reduce the number of cases.

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Posted in Food Microbiology Research, Listeria, Listeria monocytogenes, Research

France – FROZEN FROG LEGS – Salmonella

Posted on April 25, 2024 | Leave a comment

Gov France

Product category
Food
Product subcategory
Snails and frogs
Product brand name
SKB
Model names or references
FROZEN FROG LEGS 500G
Product identification
GTIN Batch Date
3265220514912 L113120412 Minimum durability date 06/30/2026
Products List
In-store_display-_product_recall_.pdfAttachment
Packaging
bag 500 g
Start/end date of marketing
From 04/14/2024 to 04/23/2024
Storage temperature
Product to keep in the freezer
Health mark
Salmonella detection
Geographical sales area
Whole France
Distributors
Gineys DS catering (DS Rhones-Alpes) France Fees Rhône-Alpes SOCAPRO-Pormocash

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

Greece – Unsafe food recall – Trout – Listeria monocytogenes

Posted on April 25, 2024 | Leave a comment

EFET

Following the investigation of a complaint submitted to the E.F.E.T., it was established by the Food Hygiene Department of the Directorate of the Athens Veterinary Center of the FSA, the presence of the pathogenic microorganism Listeria monocytogenes in a product of the company “G. PANAGIOTOPOULOS I. BAKATSIAS OE. FISH CULTURE”.

Accordingly, the company:

  1. has proactively recalled the following products:
  • “Smoked Karpenisiou Trout (fillet)”, with the trade name “fresco” and production date from 23.01.2024 to 10.04.2024 (expiry date from 22.05.2024 to 08.08.2024).
  • “Smoked Marinated Trout of Karpenisi (fillet)”, with trade name “fresco” and production date from 24.01.2024 to 09.04.2024 (expiration date from 21.08.2024 to 05.11.2024).
  • “Smoked Trout of Karpenisi (whole)”, with trade name “fresco” and production date from 24.01.2024 to 28.03.2024 (expiration date from 22.07.2024 to 24.09.2024).
  1. It issued a notice to consumers which has been posted on its website ( http://fresko.com.gr/%cf%84%ce%b1-ce%bd%ce%b5%ce%b1-%ce%bc%ce %b1%cf%83/642 ).

Consumers who have purchased the above products (pictured below) are requested not to consume them.

The EFET in collaboration with the Department of Agricultural Economy & Veterinary Medicine of the Regional Unit of Evrytania are continuing the controls and the company has been placed under surveillance.

trout

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Posted in EFET, food contamination, food handler, Food Hazard, Food Hygiene, 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, Listeria, Listeria monocytogenes, Listeria Smoked Fish

Ireland – Recall of a batch of Bigi Mama ginger powder due to the presence of Salmonella

Posted on April 25, 2024 | Leave a comment

FSAI

Alert Summary
Category 1: For Action
Alert Notification: 2024.15
Product Identification: Bigi Mama ginger powder; pack size: 50g
Batch Code Best before: 01/12/2025
Country Of Origin: India

Message:

The above batch of Bigi Mama ginger powder is being recalled due to the presence of Salmonella. Recall notices will be displayed at point-of-sale.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours.  The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps.  The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and display recall notices at point-of-sale.

Consumers:

Consumers are advised not to eat the implicated batch

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Salmonella

France – Parma ham PDO – Listeria monocytogenes

Posted on April 25, 2024 | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
AUCHAN
Model names or references
Parma ham PDO
Product identification
Batch
Sold in the “traditional charcuterie” section of our store between 04/18/2024 and 04/25/2024.
Products List
Poster_de_reminder.pdfAttachment
Start/end date of marketing
From 04/18/2024 to 04/25/2024
Storage temperature
Product to keep in the refrigerator
Health mark
IT335LCE
Geographical sales area
AUCHAN SAINT-SEBASTIEN
Distributors
AUCHAN SAINT-SEBASTIEN

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes

Germany – Harz ham sausages – Salmonella

Posted on April 25, 2024 | Leave a comment

Lebensmittelwarnung

Alert type: Groceries
Date of first publication: April 24, 2024
Product name:

Harz ham sausages

Product images:

Wuerstchen-Assortiment_Harzer_Schinkenwuerstchen_.jpg

Gmyrek Fleisch- und Wurstwaren GmbH & Co KG

Manufacturer (distributor):

Gmyrek Fleisch- und Wurstwaren GmbH & Co KG Im Weilandmoor 1 38518 Gifhorn

Reason for warning:

Detection of salmonella during self-control examination

Packaging Unit:

350 g, foil-wrapped packaging with 5 sausages lying next to each other

Durability: May 3, 2024
Lot identification: GMYG24G0676

Click to access 240424+Pressemitteilung+%F6ff.+R%FCckruf+Harzer+Schinkenw%FCrstchen.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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Lebensmittelwarnung, Salmonella

USA – FDA – Investigations of Foodborne Illness Outbreaks

Posted on April 25, 2024 | Leave a comment

FDA

  • For the outbreak of Salmonella Typhimurium (ref #1218), Infinite Herbs, LLC, voluntarily recalled 2.5-oz packages of Infinite Herbs-brand fresh organic basil and on April 19, 2024, Infinite Herbs, LLC, expanded the recall to include 2.0- and 4.0-oz packages of Melissa’s-brand organic basil. The outbreak advisory has been updated to include additional information about recalled products. FDA’s investigation is ongoing.
  • For the outbreak of E. coli in a not yet identified product (ref #1221) the case count increased from nine to 12. FDA’s investigation is ongoing.

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Posted in CORE Investigation Table, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella

Denmark Update – Outbreak of invasive Listeria infection sequence type 1607

Posted on April 25, 2024 | Leave a comment

SSI

The Statens Serum Institut is currently investigating a protracted disease outbreak with Listeria monocytogenes in collaboration with the Danish Veterinary and Food Administration and the Norwegian Food Institute DTU

A total of 17 people have been infected with the same type of listeria since the summer of 2019 (figure 1). The patients are 13 women and 4 men with a median age of 73 years, with one patient in their 20s and four in their 80s. The patients live throughout the country (table 1). All have been hospitalized. Two people have died within 30 days of detection of the infection.

The outbreaks are handled by the Central Outbreak Group, which consists of SSI, the Danish Veterinary and Food Administration and the DTU Food Institute. SSI stands for whole-genome sequencing of patients’ listeria isolates and interviews with patients or relatives with a view to identifying a possible source of infection. Since there are also people abroad who have become ill with listeria sequence type 1607, the international authorities are working on an international overview.

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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 Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology Investigations, Microbiology Risk, outbreak