Category Archives: Bacillus cereus

Viet Nam – Salmonella, Bacillus cereus, E.coli detected in food samples in Nha Trang school outbreak

Posted on November 24, 2022 by | Leave a comment

Outbreak News Today

In a follow-up on the food poisoning outbreak that affected hundreds of schoolchildren at the Ischool Nha Trang in Khanh Hoa province, Vietnam, health officials now report test results from the Pasteur Institute Nha Trang show pathogenic bacteria were found in the fried chicken wings of the meal, causing the outbreak which sickened students at a Ischool Nha Trang.

Specifically, Salmonella sp., Bacillus cereus and Escherichia coli were detected in food samples. In addition, Bacillus cereus was also detected in fish sauce samples.

According to our previous report, some 400 students were sickened including more than 200 hospitalizations and one death was reported in a first grade student after eating a school lunch.

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Posted in Bacillus cereus, E.coli, escherichia coli, 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, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella

France – Ground ginger – Bacillus cereus

Posted on November 21, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name The Good Spices of Mr Maurice
  • Model names or references Ground ginger Jar 155 ml / sachet 250 g / sachet 500 g / sachet 1 kg
  • Identification of products
    GTIN Batch Date
    3760138824059 BATCH TA0366 Date of minimum durability 30/04/2024
    3760138822185 BATCH EH1666/EH1728 Date of minimum durability 30/04/2024
    3760138820389 BAG LOT EH1666 / EH1728 Date of minimum durability 30/04/2024
    3760138820372 BAG LOT EH1666 / EH1728 Date of minimum durability 30/04/2024
  • Packaging SMALL PLASTIC POT OF 45 GR / BAGS OF 250 GR – 500 GR – 1 KG
  • Marketing start/end date From 08/08/2022 to 18/10/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Departments: GUADELOUPE (971), MARTINIQUE (972)
  • Distributors CARREFOUR – SUPER U – LECLERC – O MARCHE – CASINO – DISCOUNT CENTER – COLIPRIX – ECOMARKET – CENTRALE EDOUARD – PROMOCASH
  • List of points of saleLIST_CLIENTS_POTENTIAL_POT_GINGEMBRE_-_AOUT_TO_OCTOBER_2022.pdf

Practical information regarding the recall

  • Reason for recall Investigations conducted due to the detection of bacteria (Bacillus Cereus) have resulted in the withdrawal and precautionary recall of this product.
  • Risks incurred by the consumer Bacillus cereus

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Posted in Bacillus cereus, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin

France – FOUR SPICES – Bacillus cereus

Posted on November 21, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name The Good Spices of Mr Maurice
  • Model names or references FOUR SPICES 155 ml and 500 ml jar / 250 g sachet / 500 g sachet / 1 kg sachet
  • Identification of products
    GTIN Batch Date
    3760138823342 Jar Set TA0365/TA0378 Date of minimum durability 30/05/2024
    3760138823090 Jar Set TA0365/TA0378 Date of minimum durability 30/05/2024
    3760138822338 Bag Lot EH1683/EH1708/EH1725 Date of minimum durability 30/05/2024
    3760138820815 Bag Lot EH1683/EH1708/EH1725 Date of minimum durability 30/05/2024
    3760138820822 Bag Lot EH1683/EH1708/EH1725 Date of minimum durability 30/05/2024
  • Packaging SMALL PLASTIC POT OF 45 GR / BAGS OF 250 GR – 500 GR – 1 KG
  • Marketing start/end date From 08/08/2022 to 18/10/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Departments: GUADELOUPE (971), MARTINIQUE (972)
  • Distributors CARREFOUR – SUPER U – LECLERC – O MARCHE – CASINO – DISCOUNT CENTER – COLIPRIX – ECOMARKET – CENTRALE EDOUARD – PROMOCASH
  • List of points of saleLIST_CLIENTS_POTENTIAL_POT_GINGEMBRE_-_AOUT_TO_OCTOBER_2022.pdf

Practical information regarding the recall

  • Reason for recall Investigations conducted due to the detection of bacteria (Bacillus Cereus) have resulted in the withdrawal and precautionary recall of this product.
  • Risks incurred by the consumer Bacillus cereus

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Posted in Bacillus, Bacillus cereus, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin

Research – Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready-to-eat food and its application in quantitative microbial risk assessment

Posted on November 19, 2022 by | Leave a comment

Wiley Online

Abstract

In this study, we developed a mathematical model to describe the fate of Bacillus cereus in Saengsik, a powdered ready-to-eat food with reduced moisture content, and to estimate the probability of B. cereus infection from Saengsik consumption, using quantitative microbial risk assessment (QMRA). The isothermal kinetic behavior of B. cereus was analyzed as a function of temperature (5–40°C). Bacterial cell counts were fitted to the Weibull model using GinaFit, and the obtained delta values (required time for the first decimal reduction) for each temperature were 128.3–17,124.1 hr and concave (ρ < 1) were observed under all experimental conditions. The obtained delta values were analyzed using the Davey model as a function of temperature, and the performance of the developed model of survival of B. cereus was appropriate based on the validation parameters (Bf, Af, and RMSE) within the acceptable range. QMRA model was developed using data on the prevalence and concentration of B. cereus along with time and temperature along the retail-to-consumer steps. Using a baseline model with the currently available data, the probability of B. cereus infection was zero. These results provide useful information for the risk assessment and management of microbial risk in foods, especially those with very low-moisture content.

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Posted in Bacillus, Bacillus cereus, 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

Belgium – “Zencefil” – Ground ginger from the Basak brand – Bacillus cereus

Posted on November 14, 2022 by | Leave a comment

AFSCA

FASFC recall
Product: “Zencefil” – Ground ginger from the Basak brand.
Problem: Possible presence of Bacillus Cereus.

The FASFC withdraws “Zencefil” – Ground Ginger of the Basak brand from sale and recalls it from consumers because of a possible presence of Bacillus Cereus.

It has therefore been decided to withdraw this product from sale and to recall it from consumers. Customers who have purchased this product are advised not to consume it and to return it to the point of sale.


Product Description :

Product name: “Zencefil” – Ground ginger
Brand: Basak
Batch number: L4349M
Weight: 100g
Expiry date: DDM: 06/01/2023

This product was sold via various points of sale in Belgium.

For any additional information, you can contact the FASFC contact point for consumers: 0800/13.550 or pointdecontact@afsca.be .

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Posted in afsca, Bacillus, Bacillus cereus, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin

Germany – Ginger ground (100 gr) (Zencefil) – Bacillus cereus

Posted on November 14, 2022 by | Leave a comment

LMW

Alert type: Food
Date of first publication: 11/11/2022
Product name:

Ginger ground (100 gr) (Zencefil)

Product images:

product photo.jpg
Manufacturer (distributor):

Basak Tüketim ve Gida GmbH Marktstrasse 10 50968 Cologne

Reason for warning:

Increased levels of Bacillus cereus

Packaging Unit: 100 g
Durability: 06.2023
Lot identification: L4349M
Further information:

Reference is made to the attached consumer information.

Click to access R%FCckrufschreiben+(2).pdf

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Posted in Bacillus cereus, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin

RASFF Alert – Bacillus cereus – Ground Ginger

Posted on November 11, 2022 by | Leave a comment

RASFF

Bacillus cereus in ground ginger from Turkey in Belgium and Germany

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Posted in Bacillus, Bacillus cereus, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, RASFF

Research – Another drop in outbreaks was recorded in Germany for 2021

Posted on November 4, 2022 by | Leave a comment

Food Safety News

The amount of foodborne outbreaks reported in Germany has continued to fall, according to the latest figures.

In 2021, the Robert Koch-Institut (RKI) and Federal Office of Consumer Protection and Food Safety (BVL) received slightly fewer reports of outbreaks with 168 compared to 193 in the previous year.

At least 1,179 cases, 196 hospitalizations, and two deaths were related to them in 2021. As in previous years, the top causes were Campylobacter and Salmonella.

Other agents involved in outbreaks were norovirus, Bacillus cereus, hepatitis A virus, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica, Shiga toxin-producing E. coli (STEC), Clostridium botulinum, Cronobacter sakazakii, histamine, Shigella, and Staphylococcus aureus. In seven outbreaks with 73 cases, the pathogen remained unknown.

Nineteen of the 22 outbreaks with more than five patients were caused by Salmonella.

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Posted in Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, cross contamination, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Hepatitis A, Histamine, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Shigella, Staphylococcus aureus, STEC, STEC E.coli, yersinia enterocolitica

France – COUSCOUS 350G – Bacillus cereus – Clostridium perfringens – Escherichia coli – Staphylococcus aureus

Posted on November 4, 2022 by | Leave a comment

RASFF

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name FLAVORS OF ANTOINE
  • Model names or references COUSCOUS 350G
  • Identification of products
    GTIN Batch Date
    3700912305695 2290 Use-by date 09/11/2022
  • Packaging Transparent tray
  • Marketing start/end date From 26/10/2022 to 02/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark12145001
  • Further information COUSCOUS 350G Batch: 2290 BBD: 12/12/2022
  • Geographic area of ​​sale Whole France
  • Distributors FLAVORS OF ANTOINE CENTER LOIRE FLAVORS OF ANTOINE HAUTE LOIRE DISTRIBUTION FLAVORS OF ANTOINE PIERROT SALTED FLAVORS OF ANTOINE YVAS FLAVORS OF ANTOINE SODIBEK FLAVORS OF ANTOINE GARCIN FLAVORS OF ANTOINE DEPARIS

Practical information regarding the recall

  • Reason for recall Labeling error on COUSCOUS 350G lot 2290: incorrect DLC information DLC displayed on 12/12/2022 instead of 11/09/2022
  • Risks incurred by the consumer Bacillus cereus
    Clostridium perfringens
    Escherichia coli
    Staphylococcus aureus (causative agent of staphylococcal poisoning)

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Posted in Bacillus, Bacillus cereus, Clostridium perfringens, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Staphylococcus aureus

France – Lactofermented soy and almond specialty – La Buchette – Bacillus cereus

Posted on October 28, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Nuts and seeds
  • Product brand name The soybean
  • Model names or references La Buchette – Lactofermented soy and almond specialty Lot N° 262720 Best before 28/12/22
  • Identification of products
    GTIN Batch Date
    3576569100231 Lot number 262720 Use-by date 28/12/2022
  • Packaging Plastic tray 135g
  • Marketing start/end date From 07/10/2022 to 26/10/2022
  • Storage temperature Product to be stored in the refrigerator
  • Further information La Buchette 135g Batch No. 262720 Best before 28/12/22
  • Geographic area of ​​sale Whole France
  • Distributors Biocoop Organic counters Healthy living

Practical information regarding the recall

  • Reason for recall Presence of Bacillus cereus
  • Risks incurred by the consumer Other risk
  • Additional description of the risk Food poisoning caused by Bacillus cereus results in diarrhea often accompanied by abdominal pain, nausea and sometimes accompanied by fever.

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Posted in Bacillus cereus, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin