Brand : MOLINO RIVA
Name : Corn flour for instant polenta
Reason for reporting : Recall due to chemical risk
Publication date : 28 June 2023
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Author Archives: KSW
Italy – Corn flour for instant polenta – Fumonisins – Mycotoxin
Posted in 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 Testing, Food Toxin, Fumomisins, Mold Toxin, Mycotoxin
UK retailers share Campylobacter in chicken results
Supermarkets in the United Kingdom have reported their Campylobacter in chicken results for late 2022.
The Food Standards Agency (FSA) maximum target level is up to 7 percent of birds with more than 1,000 colony-forming units per gram (CFU/g) of Campylobacter.
Data from the retailers covers October to December 2022 on high findings of Campylobacter in fresh, shop-bought, UK-produced chickens.
Results at Waitrose, Morrisons and Lidl went up while Marks and Spencer, Aldi, Asda, and Sainsbury’s recorded lower levels of contamination than the previous quarter. Figures for Co-op stayed the same.
Campylobacter is the most common cause of bacterial food poisoning in the UK and the dose needed to make people sick can be as low as a few hundred cells.
Tesco has stopped publishing data as it has changed the way it monitors the pathogen in chicken so findings are not comparable with other retailers.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Retailer Campylobacter Survey
Catalonia – Cook and preserve egg foods safely
Foods made with eggs or egg products appear in Catalonia as the leading cause of food poisoning (diseases transmitted by food). The egg, by its nature, is a food sensitive to contamination and bacterial multiplication.
Foods made with eggs such as tortillas, creams, flans, quiches, etc.:
- They must be cooked at a temperature that reaches 75°C in the center of the product. You have to curdle the tortillas well. Cooking is the only way to kill dangerous germs, including salmonella. Insufficient cooking does not guarantee the elimination of germs.
- They should be consumed immediately or kept in the refrigerator.
- It cannot be kept at room temperature for more than two hours.
Both mayonnaise and other sauces made with raw eggs do not receive any heat treatment that eliminates possible germs, therefore, in the preparation and preparation of these foods it is necessary to strictly respect the following hygiene rules:
- Just the right amount of sauce should be prepared to be consumed in a single meal. The sauces should not be kept for later days.
- If we add a few drops of vinegar or lemon, it will improve its conservation.
- They must be kept in the refrigerator until they are consumed or used in other dishes that we must also refrigerate.
Restaurants, cafeterias, bars, seasonal establishments, central kitchens and collective dining rooms and any other establishment that serves meals may only use pasteurized egg products for the preparation of mayonnaise or other sauces that contain raw eggs.
related links
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella in Eggs
USA – Applesauce recalled over elevated patulin levels
Motts LLP, of Frisco, TX, is recalling 9,593 cases of Motts applesauce because of elevated patulin levels.
According to the World Health Organization (WHO), patulin is a mycotoxin produced by a variety of molds, particularly Aspergillus, Penicillium and Byssochlamys. Often found in rotting apples and apple products. The acute symptoms in humans include nausea, gastrointestinal disturbances and vomiting.
According to the details posted online by the FDA, the recall was initiated on May 18, 2023, and is ongoing.
The recalled products were distributed in the U.S. in the following states: Alaska, Connecticut, Florida, Georgia, Iowa, Illinois, Indiana, Kentucky, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, North Carolina, New Jersey, New York, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, Virginia and Wisconsin. It was also distributed in Bermuda and the Dominican Republic.
Posted in 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 safety training, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Patulin
Armenian Poultry Producer “Mum” on Salmonella Outbreak
A leading poultry producer in Armenia remains silent on why salmonella was found in its frozen chickens sold on supermarket shelves.
Hetq, in conjunction with Armenia’s Food Safety Inspectorate (FSI) sent frozen chickens sold by Getamej and the Arax Poultry Factory for lab testing and found the bacteria.
The FSI, on June 15, stated it shut done the Arax Poultry Plant and banned the sale of Getamej products.
Hetq attempted to contact the Arax Poultry Plant to see if the bacteria has killed off some of their birds.
For weeks, company representatives never responded to our inquiries after promising to do so.
Today, the company contacted Hetq, saying they will get back to us when necessary.
New Zealand – Lindsay Farm brand Organic Raw Milk (unpasteurised) – Campylobacter
28 June 2023: Lindsay Farm HB Ltd is recalling specific batches of its Lindsay Farm brand Organic Raw Milk (unpasteurised) as the product may contain Campylobacter.
| Product identification | |
|---|---|
| Product type | Raw (unpasteurised) drinking milk |
| Name of product (size) | Lindsay Farm brand Organic Raw Milk (unpasteurised) 2L |
| Batch marking | Lot Numbers : 0806, 0906,1006, 1106,1206, 1306, 1406, 1506, 1606, 1906, 2006, 2106, 2206, 2306, 2406, 2506, 2606, 2706 |
| Date marking | Use by date between 12.06.2023 and up to and including 01.07.2023. |
| Package size and description | The product is sold in a plastic 2L bottle. |
| Distribution | The product is sold in the Hawke’s Bay region via home deliveries and the following registered depots:
The product has not been exported. |
| Notes | This recall does not affect any other batches of Lindsay Farm brand Organic Raw Milk (unpasteurised) or any batches of Lindsay Farm brand Organic Pasteurised Whole Milk. |
Point of sale notice for retailers
If you are a retailer of the products in this recall, download a copy of the point of sale notice. You need to display it in your store for one month.
Point of sale notice [PDF, 68.4KB]
Consumer advice
Customers are asked to check the lot number and Use by date printed on the bottle.
If you have purchased any of the affected product listed on this notice, do not consume it. Customers should return the product to their retailer for a full refund. Alternatively, consume after heating to 70°C and holding at this temperature for one minute. If you don’t have a thermometer, heat the milk until it nearly reaches a boil (or scald the milk) before drinking it.
There have been no reports of associated illness in New Zealand. 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.
How to reduce the risk of illness if you drink raw unpasteurised milk
Campylobacter infection: symptoms and advice
Who to contact
If you have questions, contact Lindsay Farms HB Ltd:
- Phone: 06 858 5333
- Address: Lindsay Road, Waipukurau, Central Hawke’s Bay.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, 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, MPI, Raw Milk
Wales – E.coli cases being investigated at North Wales school
A North Wales school will be closed to nursery and reception-aged children after two children were diagnosed with an E.coli infection. Children who have been identified as close contacts to the cases are being asked to provide a stool sample as Public Health Wales investigate the infection.
Public Health Wales has confirmed that it is investigating two confirmed cases of E.coli in two children who attend Ysgol Pen Barras in Ruthin. The school will be closed on Monday and Tuesday.
Posted in E.coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology Blog, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
France – JAPANESE CLAMS (Ruditapes philippinarum) – E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Fishery and aquaculture products
- Product brand name JAPANESE CLAMS
- Model names or references MEDIUM CLAMS
- Identification of products
Batch Pal1823 Gouz1606 - Products List BL_OCEAN.pdfAttachment
- Packaging 5,10,20kg
- Marketing start/end date From 06/16/2023 to 06/26/2023
- Storage temperature Product to be stored at room temperature
- Health mark Pal1823
- Further information Clam
- Geographic area of sale QUIBERON ETEL
- Distributors LA BOISSONNERIE, BOUT DU QUAI, LA VOGLIA, LA PASSERELLE, PRADIC FISH SHOP
Posted in E.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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing
France – Cheese – Burn – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name Burn
- Model names or references Burn 150g
- Identification of products
Batch Date 1.166 Date of minimum durability 07/21/2023 1.159 Date of minimum durability between 07/14/2023 and 07/21/2023 - Marketing start/end date From 06/12/2023 to 06/24/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 89.373.003 EC
- Geographic area of sale Whole France
- Distributors Cheese dairies, dairies, small food shops…
- List of points of sale List_of_Brûlon_clients.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, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes
France – Cheese – Crottin du Morvan – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name Crottin du Morvan
- Model names or references Morvan dung 160g
- Identification of products
Batch Date 1.159 Date of minimum durability between 07/15/2023 and 07/22/2023 - Marketing start/end date From 06/12/2023 to 06/24/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 89.373.003 EC
- Geographic area of sale Whole France
- Distributors Dairy shops, cheese shops, small food shops, Auchan, Intermarché
- List of points of sale List_clients_Crottins_du_Morvan.pdf
Posted in food contamination, 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 in Cheese, Listeria monocytogenes
