Pork cheek terrine with Charcenne wine
Smoked pork rillettes
Rabbit terrine with snails
Forest poultry terrine
Provençal-style veal terrine
Snails in Court Bouillon
KSWFoodWorld
Author Archives: KSW
Hong Kong – Food Safety by Events and Seasons
Buffet and Food Safety
In Hong Kong, we are very privileged to savour different cuisines. If we wish to enjoy a wide variety of foods, buffet is the best choice. As buffets are on offer in many restaurants, how should we choose? That is simple and we just have to apply the 5 Keys to Food Safety.
First, choose. We should patronise reliable and licensed restaurants with good hygiene. Check whether the hygiene conditions of the restaurant are good and their staff observe good personal hygiene. When choosing foods, pick those fresh ones.
Second, clean. We should wash hands thoroughly with warm water and liquid soap before eating and after going to the toilets. Check whether the tableware is clean and in good condition and ask for a change if there is dirt or crack on it.
Third, separate. We should avoid cross-contamination between raw and cooked foods. In some restaurants, consumers can choose raw materials they like and ask chefs to prepare dishes for them. When taking these raw foods, use designated utensils as provided. Besides, observe whether chefs properly apply the key “separate” in the preparation of foods.
Fourth, cook. Make sure that foods are cooked thoroughly, especially those cooked at the spot such as BBQ and hotpot foods. If in doubt, ask the chefs to cook the foods again until it is properly done. Juices from thoroughly cooked meats and poultry should be clear and no longer red.
Lastly, safe temperature. Hot dishes should be placed at temperature above 60oC, while cold dishes and foods to be eaten raw such as raw oysters, sashimi, sushi and salads should be put in a chiller or on ice with storage temperature at 4oC or below to prevent bacteria growth. Since cold dishes and foods to be eaten raw are high-risk foods, you should pay special attention to their storage conditions. If cold dishes are not cold, hot dishes are only lukewarm or foods look or taste abnormal, you should not eat them. Eat the foods as soon as possible after taking them and do not leave foods under room temperature for a long time.
Always bear in mind the above 5 Keys to Food Safety and never overeat at buffets. Pregnant women, children, the elderly and people with weakened immunity should avoid high-risk foods like foods to be eaten raw and cold dishes as far as possible.
Hong Kong – Food Safety Files – High risk food – Raw Shrimp Sashimi
Hong Kong people like delicious food and sashimi is probably one of the most popular foods in recent years. Due to a high market demand, sashimi is available not only in Japanese restaurants, but also in restaurants providing South-East Asian foods. Sashimi is eaten raw and improper preparation and excessive intake can lead to food poisoning. As sashimi is a high risk food, the Food and Environmental Hygiene Department (FEHD) has stringent licensing requirements for food premises preparing and selling sashimi in Hong Kong.
Marine shrimps are commonly used in shrimp sashimi. Their shells are easily contaminated by pathogens, like Vibrio parahaemolyticus and Vibrio cholera. The link above explains why the risk of eating raw shrimp is high. In order to reduce the risk, the public should pay extra attention on the tips in the link.
Hong Kong – Food Safety Focus
“Food Safety Focus” provides a channel of communication between the Centre for Food Safety (CFS) and the general public. Its main objectives are to arouse the awareness of the community on current food safety issues, both local and overseas, as well as the actions undertaken by the CFS in relation to these issues; to provide professional and easy-to-understand information on various food hazards and their public health risks and to promote food safety through enhancing communication with the food trade and public.
UK – APHA sees Cryptosporidium workload rise but E. coli outbreaks fall.
The number of Cryptosporidium outbreaks involving an agency of the UK Department for Environment, Food and Rural Affairs (Defra) increased in 2023.
The Animal and Plant Health Agency (APHA) assisted with investigations into seven Cryptosporidium parvum outbreaks linked to an animal origin. Five were in England and two were in Wales. One outbreak of cryptosporidiosis was epidemiologically linked to a milk vending machine.
Of the other human outbreaks, three were epidemiologically linked to open farms, two to commercial farms, and one to a farm shop which had animals on site.
APHA was also part of investigations into two Shiga toxin-producing E. coli (STEC) outbreaks in 2023 which were epidemiologically linked to separate animal-contact visitor attractions.
Luxembourg – Scraping goat cheese sold in bulk – Listeria monocytogenes
The following product is recalled in Luxembourg:
| Name | Scraping goat cheese |
| Product appearance | Product sold by the cut at the Auchan cheese stand |
| Use-by date (DLC) | 04/02/24 and 04/14/24 |
| Batch | 11237223511 |
| Sales period | from 02/23/24 to 03/19/24 |
Danger : Possible presence of Listeria monocytogenes
Listeria monocytogenes can cause fever, headache and gastroenteritis. Vulnerable people such as the immunocompromised and elderly and young children may experience neurological symptoms due to meningitis. Pregnant women should also be particularly attentive to these symptoms. Maternal or fetal damage in pregnant women can sometimes occur.
Gastroenteritis can appear between a few hours and 3 days after consumption, while neurological symptoms can only appear after 3 months. People who have consumed these products and present these symptoms are invited to consult a doctor and report this consumption.
Sale confirmed in Luxembourg by: Auchan. A sale by other operators cannot be excluded.
Information Source: Recall Notification
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, Listeria, Listeria in Cheese, Listeria monocytogenes
USA – Big Brook Farm Raw Milk May Contain Listeria Monocytogenes
Big Brook Farm raw milk may contain Listeria monocytogenes bacteria, according to a Consumer Alert issued by the New York State Department of Agriculture and Markets Commissioner Richard A. Ball. No illnesses have been reported to date in connection with the consumption of this item. The farm is located at 6063 Weaver Road, Lee Center in Oneida County, New York.
Posted in food recall, Listeria, Listeria monocytogenes, product recall, Raw Milk, Recall
France – CHICKEN PAUPIETTE – Salmonella
Product category
Food
Product subcategory
Meats
Product brand name
UNBRANDED
Model names or references
CHICKEN PAUPIETTE HONEY GOAT CHICKEN PAUPIETTE CHICKEN PAUPIETTE FORETIER CHICKEN PAUPIETTE BASQUAISE CHICKEN PAUPIETTE DIJONAISE CHICKEN PAUPIETTE
Product identification
Batch Date
EL230324 Use-by date 03/23/2024
Products List
List_of_concerned_products.pdfAttachment
Packaging
Par 8 in a tray under atmosphere
Start/end date of marketing
From 03/11/2024 to 03/18/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 01 053 005 CE
Geographical sales area
Whole France
Distributors
Boucherie ANDRE CARREFOUR MARKET HYPER U DESTOCK FRESH MONOPRIX
List of points of sale
List_of_points_of_sale.pdf
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
Luxembourg – Pet Food – Fit and Vital Junior from the Happy Dog brand – Salmonella
| Name | Fit and Vital Junior |
| Brand | Happy Dog |
| Unit | 4kg |
| Minimum Durability Date (MBD) | 08/28/2025 |
| Batch | 250828194484 |
Danger : Possible presence of Salmonella
Salmonella can cause symptoms such as lack of appetite, vomiting, abdominal pain, diarrhea, fever and lethargy after consumption in fragile animals (very young, old, weakened). In healthy animals, salmonella generally causes few or no symptoms. When the animal has eaten the product concerned and presents these symptoms, its owner is invited to consult a veterinarian and report this consumption.
In the absence of symptoms, animals can be healthy carriers of salmonellosis, that is to say excrete salmonella in their stools without being sick. A risk of contamination via the excrement of the animal having consumed the product or directly via the contaminated food therefore exists for all people in contact with the animal or food concerned.
The product can be distributed by different points of sale in Luxembourg.
Information source: RASFF (Rapid Alert System for Food and Feed)
France – SUGAR POPCORN – Aflatoxins
Product category
Food
Product subcategory
Fruits and vegetables
Product brand name
KREEK’S
Model names or references
POPCORN SUGAR 100 G KREEK’S POPCORN SUGAR 25 G KREEK’S POPCORN SALE 50 G KREEK’S POPCORN NATURE 50 G KREEK’S
Product identification
GTIN Batch Date
3143119015873 24065086 Minimum durability date 09/05/2024
3143119015859 24059068 Minimum durability date 08/28/2024
3143119000824 24053063 Minimum durability date 08/22/2024
3143119000824 24057049 Minimum durability date 08/26/2024
3143119001746 24058054 Minimum durability date 08/27/2024
3143119015866 24052065 Minimum durability date 06/21/2024
3143119015859 24052067 Minimum durability date 08/21/2024
3143119010328 24051044 Minimum durability date 08/20/2024
3143119010328 24052071 Minimum durability date 08/21/2024
3143119001647 24057040 Minimum durability date 08/26/2024
Packaging
Bag
Start/end date of marketing
From 02/23/2024 to 03/18/2024
Storage temperature
Product to be stored at room temperature
Geographical sales area
Regions: Pays-de-la-Loire
Distributors
Orchards of Vendée Gamm Vert Leclerc Système U
List of points of sale
List_of_points_of_sale.pdf
Posted in Aflatoxin, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin
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