Category Archives: Bacillus

RASFF Alert – Bacillus cereus – Prepared Meal

Posted on December 23, 2022 by | Leave a comment

RASFF

High amount of Bacillus cereus in prepared dish from Slovakia in Austria

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

Research – Microbiological Quality of Ready-to-Eat Salad Products Collected from Retail and Catering Settings in England during 2020 to 2021

Posted on December 22, 2022 by | Leave a comment

Journal of Food Protection

ABSTRACT

Salad and other fresh produce were collected in England from retail and catering businesses during 2020 to 2021 and were tested for Salmonella, Shiga toxin–producing Escherichia coli (STEC), Listeria, Bacillus cereus, and E. coli. Of the 604 samples collected, 57% were from retail settings and 43% were from catering settings; 61% were either salad leaves or salad leaves mixed with other products.

Equal numbers of samples were prepacked or loose, and 50% were refrigerated at the time of sampling. Combining results for all microbiological parameters, 84% were interpreted as satisfactory, 12% were interpreted as borderline, and 4% were interpreted as unsatisfactory. One sample (prepacked leaves, cucumber, and tomato from a caterer) was categorized as unacceptable and potentially injurious because of detection of STEC O76; no STEC from human infections in the United Kingdom matched this isolate.

No Salmonella enterica was detected, but Listeria monocytogenes was recovered from 11 samples: 1 at 20 CFU/g and the remainder at <20 CFU/g. B. cereus was detected at borderline levels (103 to ≤105 CFU/g) in 9% of samples and at an unsatisfactory level (>105 CFU/g) in one sample. E. coli was detected in 3% of samples at borderline levels (20 to ≤102 CFU/g) and in 4% at unsatisfactory levels (>102 CFU/g).

There was a significant association between detection of L. monocytogenes and borderline or unsatisfactory levels of E. coli. There were no specific risk profiles associated with products with the higher levels of B. cereus, STEC, or Listeria, but elevated levels of E. coli were predominantly confined to loose products from the United Kingdom collected from caterers in summer or autumn 2021 and may have resulted from relaxation of COVID-19 restrictions. Among the L. monocytogenes isolates, only one matched those from human cases and was recovered from a prepacked mixed salad from a catering business in 2021. This isolate was the same strain as that responsible for a multicountry outbreak (2015 to 2018) associated with Hungarian-produced frozen sweet corn; no link to the outbreak food chain was established.

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Posted in Antimicrobials, Bacillus, Bacillus cereus, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli

Research – A Comprehensive Review of Variability in The Thermal Resistance (D-Values) of Food-Borne Pathogens—A Challenge for Thermal Validation Trials

Posted on December 20, 2022 by | Leave a comment

MDPI

Abstract

The thermal processing of food relies heavily on determining the right time and temperature regime required to inactivate bacterial contaminants to an acceptable limit. To design a thermal processing regime with an accurate time and temperature combination, the D-values of targeted microorganisms are either referred to or estimated. The D-value is the time required at a given temperature to reduce the bacterial population by 90%. The D-value can vary depending on various factors such as the food matrix, the bacterial strain, and the conditions it has previously been exposed to; the intrinsic properties of the food (moisture, water activity, fat content, and pH); the method used to expose the microorganism to the thermal treatment either at the laboratory or commercial scale; the approach used to estimate the number of survivors; and the statistical model used for the analysis of the data. This review focused on Bacillus cereus, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, and Clostridium perfringens owing to their pathogenicity and the availability of publications on their thermal resistance. The literature indicates a significant variation in D-values reported for the same strain, and it is concluded that when designing thermal processing regimes, the impact of multiple factors on the D-values of a specific microorganism needs to be considered. Further, owing to the complexity of the interactions involved, the effectiveness of regimes derived laboratory data must be confirmed within industrial food processing settings.
 

 

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Posted in Bacillus, Bacillus cereus, Clostridium, Clostridium perfringens, Cronobacter sakazakii, cross contamination, D-Value, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

France – Ground ginger – Bacillus cereus

Posted on December 12, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name marius
  • Model names or references Bottle Ground Ground Ginger
  • Identification of products
    GTIN Batch Date
    3183811059041 03.05.25/F5904 Date of minimum durability 03/05/2025
    3183811059041 000322885 Date of minimum durability 06/09/2025
    3183811059041 000323659 Date of minimum durability 09/14/2025
  • Packaging 35g bottle
  • Marketing start/end date From 18/05/2022 to 08/12/2022
  • Storage temperature Product to be stored at room temperature
  • Further information Glass bottle with black cap
  • Geographic area of ​​sale Whole France
  • Distributors Retail
  • List of points of sale Ginger_ground_3_lots.pdf

Practical information regarding the recall

  • Reason for recall Presence of Bacillus cereus in ginger raw material

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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

France – Mix for Guacamole – Bacillus cereus

Posted on December 12, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name marius
  • Model names or references Guacamole Mix Bottle
  • Identification of products
    GTIN Batch Date
    3183811060474 000324504 Date of minimum durability 09/20/2025
  • Packaging 48g bottle
  • Marketing start/end date From 04/10/2022 to 08/12/2022
  • Storage temperature Product to be stored at room temperature
  • Further information Glass bottle with black cap
  • Geographic area of ​​sale Whole France
  • Distributors Retail
  • List of points of saleTRACABILITE_6047__LOT_000324504__(ginger_moulu_lot_28042022_lot_fournisseur_N°1556).pdf

Practical information regarding the recall

  • Reason for recall Presence of Bacillus cereus in ginger raw material

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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

France – Spice Mixture for Fish – Bacillus cereus

Posted on December 12, 2022 by | Leave a comment

Food Safety News

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name marius
  • Model names or references Flask Mixture for Fish
  • Identification of products
    GTIN Batch Date
    3183811060528 000324548 Date of minimum durability 09/20/2025
  • Packaging 42g bottle
  • Marketing start/end date From 04/10/2022 to 06/12/2022
  • Storage temperature Product to be stored at room temperature
  • Further information Glass bottle with black cap
  • Geographic area of ​​sale Whole France
  • Distributors Retail
  • List of points of saleTRACABILITE_6052__LOT_000324548_(ginger_moulu_lot_28042022_lot_fournisseur_N°1556).pdf

Practical information regarding the recall

  • Reason for recall Presence of Bacillus cereus in ginger raw material
  • 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

France – Ground ginger in 450g jar – Bacillus cereus

Posted on December 9, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name La Bovida
  • Model names or references Ground ginger in 450g jar
  • Identification of products
    GTIN Batch Date
    3598560944751 PR22110293 Best before date 30/11/2024
  • Packaging 450g jar
  • Marketing start/end date From 01/11/2022 to 30/11/2024
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Whole France
  • Distributors TOC SHOP LES HALLES 36 Rue Montmartre, 75001 Paris

Practical information regarding the recall

  • Reason for recall presence of Bacillus cereus
  • 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

France – Ground Ginger – Bacillus cereus

Posted on December 9, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name La Bovida
  • Model names or references Ground ginger 1kg bag
  • Identification of products
    GTIN Batch Date
    3598560944010 PR22110341 Best before date 30/11/2024
  • Packaging1kg bag
  • Marketing start/end date From 20/11/2022 to 30/11/2024
  • Storage temperature Product to be stored at room temperature
  • Health mark EMB18255C
  • Geographic area of ​​sale Whole France
  • Distributors La Bovida Rungis 10 Avenue de Normandie, 94150 Rungis

Practical information regarding the recall

  • Reason for recall presence of Bacillus cereus
  • 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

Belgium – Various Spices from the SAINTE LUCIE brand – Bacillus cereus

Posted on December 9, 2022 by | Leave a comment

RASFF

Recall of the SAINTE LUCIE company
Product: various spices from the SAINTE LUCIE brand.
Problem: possible presence of Bacillus cereus.


In agreement with the AFSCA, SAINTE LUCIE withdraws various spices from sale and recalls them from consumers because of the possible presence of Bacillus cereus.

SAINTE LUCIE asks its customers not to consume these products and to bring them back to the point of sale where they were purchased, where they will be reimbursed.

Description of products:



The products were distributed by:


SPAR QUAREGNON CHEMIN DU BON DIEU 148 7390 QUAREGNON
INTERMARCHE BOUSSU RUE DES CHAUFOURS 19 7300 BOUSSU
FAMIFLORA 14 RUE JULES VANTIEGHEM 7711 MOUSCRON
CARREFOUR MARKET MANAGE GRAND RUE 77 7170 MANAGE
INTERMARCHE FRAMERIES 29 ROUTE NATIONALE 7080 FRAMERIES

For any additional information, contact Mrs FAUX RESNIER: communication@saintelucie1885.fr.

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin

RASFF Alerts – Bacillus cereus – Ready to Eat Salads

Posted on December 9, 2022 by | Leave a comment

RASFF

Detection of Listeria monocytogenes and elevated levels of Bacillus cereus in ready-to-eat salad from the Netherlands from the Netherlands in Germany

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Posted in Bacillus, Bacillus cereus, Bacteria, 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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, RASFF