Brand : AMADORI
Name : FRESH EGGS CAT. ADA FARMING, FRIDGE, VARIOUS SIZE, AMADORI
Reason for reporting : Recall due to microbiological risk
Publication date : 2 September 2024
KSWFoodWorld
Author Archives: KSW
Italy – FRESH EGGS CAT. ADA FARMING, FRIDGE, VARIOUS SIZE, AMADORI – Microbial Contamination
Posted in bacterial contamination, 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, microbial contamination, Salmonella, Salmonella in Eggs
France – Meat pudding – Listeria monocytogenes
Product Category
Food
Product subcategory
Meats
Product brand name
Cambes Farm
Model names or references
Meat pudding
Product identification
Batch Date
310824 Expiry date 08/15/2024
320824 Expiry date 08/22/2024
Packaging
Sold by the slice in the traditional delicatessen section
Start/End of marketing date
From 08/06/2024 to 08/14/2024
Storage temperature
Product to be kept in the refrigerator
Geographic area of sale
Casteljaloux
Distributors
E.Leclerc Casteljaloux Center
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
France- SUPERIOR SCOTLAND SMOKED SALMON 140G 4TR GUYADER – Listeria monocytogenes
Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
GUYADER
Model names or references
SUPERIOR SCOTLAND SMOKED SALMON 140G 4 SLICES GUYADER
Product identification
GTIN Batch Date
3355200090144 38768X221 Expiry date 03/09/2024
Packaging
140g cardboard pouch
Start/End of marketing date
From 08/08/2024 to 20/08/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR29027500CE
Geographic area of sale
Whole France
Distributors
LELERC, INTERMARCHE, COOPERATIVE U, WE ANTI-WASTE GROCERY STORES, COST 2 FEES
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, Listeria Smoked Fish
France – Mackerel with onions ready to smoke – Listeria monocytogenes
Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
Leclerc
Model names or references
Mackerel with onions ready to smoke
Product identification
GTIN Batch Date
0299923000000 19082024 Expiry date 08/19/2024
List of products
Mackerel_with_onions_ready_to_smoke.pdfAttachment
Packaging
Tray under skin – variable weight
Start/End of marketing date
From 08/09/2024 to 08/19/2024
Storage temperature
Product to be kept in the refrigerator
Additional information
Product sold in self-service in the fishmonger’s section between 08/09/2024 and 08/19/2024
Geographic area of sale
In-store only
Distributors
E. Leclerc Ploërmel
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, Listeria Smoked Fish
Research – Salmonella Inactivation Model by UV-C Light Treatment in Chicken Breast
Abstract
This study aims to evaluate the effectiveness of inactivating Salmonella enteritidis in fresh chicken breast by irradiation using a combination of short-wave UV (0, 3, 6, 9, 12, and 15 J/cm2) and a natural antimicrobial such as caffeine (0, 5, 10, 15, and 20 nM/g) at 14 °C as alternative proposals to conventional techniques to reduce pathogens in food. The effect of temperature was studied in an initial phase (2 to 22 °C). The most suitable models were double Weibull in 60% of cases, with an adjustment of R2 0.9903–0.9553, and Weibull + tail in 46.67%, with an adjustment of R2 of 0.9998–0.9981. The most effective combination for the reduction in Salmonella was 12 J/cm2 of UV light and 15 nM/g of caffeine, with a reduction of 6 CFU/g and an inactivation rate of 0.72. The synergistic effect was observed by increasing caffeine and UV light. Furthermore, the physico-chemical characteristics of the food matrix were not affected by the combination of both technologies. Therefore, these results suggest that this combination can be used in the food industry to effectively inactivate Salmonella enteritidis without deteriorating product quality.
Research – Fungal Secondary Metabolites and Mycotoxins: Current Trends and Future Directions
Fungi are prolific producers of secondary metabolites, which are diverse bioactive compounds essential for their environmental interactions. Mycotoxins, a notable group of these metabolites, have significant toxic effects on humans, animals, and crops, posing global health and economic challenges. Recent scientific advances have enhanced our understanding of fungal secondary metabolites, enabling the discovery of new compounds with potential applications in drug development, agriculture, and biotechnology. Additionally, there is increasing recognition of the ecological roles of these metabolites, driving research into their use for sustainable agriculture, biocontrol, and environmental management. Interdisciplinary studies in mycology, chemistry, ecology, and biotechnology are vital for addressing the complexities of fungal secondary metabolites and mycotoxins. Currently, the study of these compounds is at a dynamic and transformative stage. By following current trends and exploring future directions, researchers can unlock new applications of fungal metabolites and solutions benefiting society and the environment.
Posted in Food Microbiology Research, Mycotoxin, Research
Research – Microbiological Quality and Antibiotic Resistance of Relevant Bacteria from Horsemeat
Abstract
The aim of this work was to assess the microbiological safety and quality of horsemeat. A total of 19 fresh horsemeat samples were analysed. Mesophile counts were 4.89 ± 1.08 log CFU/g, and Enterobacteriaceae, Staphylococcus spp., and enterococci were only isolated from 36.84%, 21.05%, and 15.79% of the samples, respectively. Neither Staphylococcus aureus nor Escherichia coli were found in any sample. Listeria spp. and Listeria monocytogenes were detected in 31.58% and 21.05% of the samples, respectively. Campylobacter jejuni was not detected in any sample. The dominant bacteria were lactic acid bacteria. Seven different Staphylococcus spp. were identified, the most common being S. delphini, S. saprophyticus, and S. warneri. S. delphini showed resistance against mupirocin and cefoxitin. All the L. monocytogenes strains showed resistance against ampicillin, cefotaxime, and oxacillin. Multi-resistant Yersinia enterocolitica, Stenotrophomonas maltophilia, and Vagococcus. fluvialis strains were found, with resistance to 11, 7, and 8 antibiotics, respectively, causing significant concern. Therefore, specific actions should be taken to decrease the contamination of horsemeat.
Research – Berry Pomace Extracts as a Natural Washing Aid to Mitigate Enterohaemorrhagic E. coli in Fresh Produce
Abstract
Enterohemorrhagic Escherichia coli (EHEC) outbreaks have been frequently linked to the consumption of produce. Furthermore, produce grown on organic farms possess a higher risk, as the farmers avoid antibiotics and chemicals. This study sets out to evaluate the effectiveness of advanced postharvest disinfection processes using berry pomace extracts (BPEs) in reducing EHEC load in two common leafy greens, spinach and lettuce. Spinach and lettuce were inoculated with ~5 log CFU/leaf EHEC EDL-933 and then treated with three different concentrations of BPE (1, 1.5, and 2 gallic acid equivalent, GAE mg/mL) for increasing periods of time. After the wash, the bacteria were quantified. Changes in the relative expression of virulence genes and the genes involved in cell division and replication and response against stress/antibiotics were studied. We observed a significant reduction in EHEC EDL933, ranging from 0.5 to 1.6 log CFU/spinach leaf (p < 0.05) washed with BPE water. A similar trend of reduction, ranging from 0.3 to 1.3 log CFU/mL, was observed in pre-inoculated lettuce washed with BPE water. We also quantified the remaining bacterial population in the residual treatment solutions and found the survived bacterial cells (~3 log CFU/mL) were low despite repeated washing with the same solution. In addition, we evaluated the phenolic concentration in leftover BPE, which did not change significantly, even after multiple uses. Alterations in gene expression levels were observed, with downregulation ranging from 1 to 3 log folds in the genes responsible for the adhesion and virulence of EHEC EDL933 and significant upregulation of genes responsible for survival against stress. All other genes were upregulated, ranging from 2 to 7 log folds, with a dose-dependent decrease in expression. This finding shows the potential of BPE to be used for sanitation of fresh produce as a natural and sustainable approach.
Posted in Bio-Preservative, EHEC, Food Microbiology Research, Research, STEC, STEC E.coli
Luxembourg – Kräutertee ‘Aufatmen’ from the brand Mein Kräutergarten – Salmonella
| Name | Herb tea ‘Aufatmen’ |
| Brand | My Herb Garden |
| Unit | 30 g |
| Minimum durability date (MDD) | 12/31/2027 |
| Batch | A-10941-wu-1
A-10941-wu-2 A-10941-wu-3 A-10941-wu-4 A-10941-wu-5 |
Danger : Presence of Salmonella
Salmonella can cause symptoms such as nausea, vomiting, abdominal cramps, diarrhea, fever, and headache within 6 to 72 hours after consumption. These symptoms may be worse in young children, immunocompromised individuals, and the elderly. People who have consumed these products and are experiencing these symptoms are advised to consult a doctor and report their consumption.
The product can be distributed by different points of sale in Luxembourg.
Information source: RASFF (Rapid Alert System for Food and Feed)
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
Iceland – Salmonella in cakes
The Swedish Food Agency warns against the consumption of several batches of French macaron cakes with pistachio cream from Joie De Vivre imported by Costco Iceland, due to salmonella contamination. The company, in consultation with the health authorities of Garðabær, Hafnarfjörður, Kópavog, Mosfellsbær and Seltjarnarness, has recalled the products. Only sold in Costco stores.
The recall only applies to the following production batches:
- Brand: Joie De Vivre
- Product name: French Macarons 36pk
- Manufacturer: Ajinomoto Foods Europe
- Importer: Costco UK/Costco Iceland
- Country of manufacture: France
- Lot number/best before dates: 14/08/2024, 19/08/2024, 09/09/2024, 18/09/2024, 27/09/2024.
- Storage conditions: 0-4°C (refrigerated product)
- Distribution: Costco Iceland
Consumers who have purchased the product are advised not to consume it, but to dispose of it or return it to the store.
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, MAST, Salmonella
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