Category Archives: Bacillus

Warning not to consume hummus prepared and sold by the company Boulangerie Bagels on Greene ltée – Bacillus cereus

Posted on September 11, 2024 by | Leave a comment

Quebec

QUEBEC CITY , Sept. 10 , 2024 /CNW/ – The Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), in collaboration with the Food Inspection Division of the City of Montreal and Boulangerie Bagels on Greene Ltd., located at 4160, rue Sainte-Catherine Ouest, in Montreal, is warning the public not to consume the product indicated in the table below, as this food may contain the bacteria Bacillus cereus .

Product name

Format

Target lot

“Homemade hummus”

UNITARY

All lots with an
expiration date
prior to

September 7th

The product that is the subject of this warning was offered for sale until September 10, 2024, and only at the establishment designated above. The product was packaged in a clear plastic container. It was reportedly sold refrigerated or frozen.

The operator is recalling the product in question. It has agreed with the MAPAQ and the Food Inspection Division of the City of Montreal to issue this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it. They must return it to the establishment where they purchased it or throw it away. Even if the product in question does not show any signs of alteration or suspicious odor, its consumption may represent a health risk.

Symptoms of Bacillus cereus poisoning can occur 1.5 to 5 hours after consuming the contaminated food and include nausea and vomiting. However, they can also appear 8 to 16 hours after consuming the food. In this case, the main symptoms are nausea, abdominal cramps, diarrhea, and sometimes vomiting. Symptoms usually disappear within 24 hours.

It should be noted that no cases of illness associated with the consumption of this food have been reported to MAPAQ to date.

Additional information

The Ministry publishes various information documents concerning food safety. Interested persons can consult the Food This hyperlink will open in a new window. section  of the Government of Quebec website. They also have the possibility of registering online to receive, by email, the food  recall This hyperlink will open in a new window. press releases published by the Ministry. Finally, it is possible to follow “MAPAQaliments” on X (formerly Twitter) at the following address: www.twitter.com/MAPAQaliments This hyperlink will open in a new window. .

Risk classification:  class 1

Reference number: 5084

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin

New Zealand – All Good brand Barista Oat Milk – Bacillus cereus

Posted on September 10, 2024 by | Leave a comment

MPI

10 September 2024: All Good Bananas Ltd is recalling a specific batch of its All Good brand Barista Oat Milk due to the possible presence of Bacillus cereus.

Product identification
Product type Oat milk
Name of product (size) All Good brand Barista Oat Milk (1 Litre)
Batch marking 234806
Date marking BBD 04/02/2025 and BBD 05/02/2025
Package size The product is sold in a 1 litre carton.
Distribution The product is imported from Sweden.

The product is sold at selected supermarkets and retail outlets throughout New Zealand.

The product has not been re-exported.
Notes This recall does not affect any other All Good brand products.

Point of sale notice for retailers

If you are a retailer of the product 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 – All Good brand Barista Oat Milk [PDF, 111KB]

Consumer advice

Customers are asked to check the batch and date marking on the back of the product.

Affected product should not be consumed. There have been no reports of associated illness, however if you have consumed this product and have any concerns about your health, seek medical advice.

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, MPI

Quebec – Update – Warning not to consume various varieties of tofu prepared and sold by the company Les aliments Wah Hoa – Bacillus cereus

Posted on August 27, 2024 by | Leave a comment

Quebec

The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the Food Inspection Division of the City of Montreal and the company Les aliments Wah Hoa, located at 4800, rue Saint-Ambroise , in Montreal, advises the public not to consume the products listed in the table below, as they may contain the bacteria Bacillus cereus or generic E. coli (non-pathogenic strain).

Product name

Brand

Format

Target lot

“FRIED TOFU”

Wah Foods

Hoa inc.

300 g

 

240907

“SOFT TOFU”

Wah Foods

Hoa

800 g

Date “best”

Before ” :

AUG 28

Date “best”

Before ” :

SEP 10

“PRESSED TOFU”

Wah Foods

Hoa inc.

400 g

Date “best”

Before ” :

2024SE 13

Date “best”

Before ” :

2024SE 20

The products that are the subject of this warning were offered for sale until August 20, 2024 , in several establishments in Quebec. They were sold refrigerated.

The operator is recalling the products in question. It has agreed with the MAPAQ and the Food Inspection Division of the City of Montreal to issue this warning as a precautionary measure. In addition, people who have one of these products in their possession are advised not to consume it. They must return it to the establishment where they purchased it or throw it away. Even if the products in question do not show any signs of spoilage or suspicious odor, their consumption may represent a health risk. Symptoms of Bacillus cereus poisoning can occur 1.5 to 5 hours after consuming the contaminated food and are manifested by nausea and vomiting. However, they can also appear 8 to 16 hours after consuming the food. In this case, the main symptoms are nausea, abdominal cramps, diarrhea and sometimes vomiting. Symptoms generally disappear within 24 hours. Generic E. coli poisoning can cause cramps and diarrhea.

It should be noted that no cases of illness associated with the consumption of these foods have been reported to MAPAQ to date.

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Posted in Bacillus, Bacillus cereus

Research – Microbial food spoilage: impact, causative agents and control strategies

Posted on August 14, 2024 by | Leave a comment

Nature

Abstract

Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15–20% of food is wasted, with waste, by definition, occurring after primary production and harvesting (for example, in households and food service establishments). Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genus Pseudomonas causes spoilage in various raw and ready-to-eat foods. Aerobic sporeformers (for example, members of the genera Bacillus, Paenibacillus and Alicyclobacillus) cause spoilage across various foods and beverages, whereas anaerobic sporeformers (for example, Clostridiales) cause spoilage in a range of products that present low-oxygen environments. Fungi are also important spoilage microorganisms, including in products that are not susceptible to bacterial spoilage due to their low water activity or low pH. Strategies that can reduce spoilage include improved control of spoilage microorganisms in raw material and environmental sources as well as application of microbicidal or microbiostatic strategies (for example, to products and packaging). Emerging tools (for example, systems models and improved genomic tools) represent an opportunity for rational design of systems, processes and products that minimize microbial food spoilage.

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Posted in Bacillus, Bacterial Spores, Food Spoilage, Mesophilic Aerobes, Microbial Spoilage, Spores

Belgium -Lemon Grass Powder – Bacillus cereus

Posted on July 23, 2024 by | Leave a comment

AFSCA

gemalen citroengras

Following a notification via the RASFF system (European Rapid Alert System for Food and Feed), the AFSCA is withdrawing the product “lemon grass powder” (ground lemongrass) from the Cock Brand brand due to the possible presence of Bacillus cereus.

The AFSCA asks that you do not consume this product and return it to the point of sale where it was purchased.

Product Description :

– Product name: lemon grass powder

– Brand: Cock Brand

– Lot number: 2312202

– Expiration date (DDM): 02/15/2026

– Weight: 100g

The product was distributed through various outlets, including:

Sushi of the Detail 1348 Louvain-la-Neuve Rue des Wallons 8

Thai Store Sprl 5002 Saint-Servais Rue De Gembroux 378

Bestar Europe Bv 2100 Deurne (Antwerpen) Bisschoppenhoflaan 547-549

Welcome Asia Bv 3190 Boortmeerbeek Leuvensesteenweg 74b 

For any further information, you can contact the AFSCA 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing

Research – Inactivation of Bacillus cereus Spores and Vegetative Cells in Inert Matrix and Rice Grains Using Low-Pressure Cold Plasma

Posted on July 21, 2024 by | Leave a comment

MDPI

Abstract

This study investigated the effects of low-pressure cold plasma on the inactivation of Bacillus cereus vegetative cells and spores in an inert matrix (borosilicate glass slide) and in rice grains, using oxygen as ionization gas. Greater reductions in B. cereus counts were observed in vegetative cells rather than spores. The experimental data obtained show that both the power of the plasma treatment and the matrix proved to be determining factors in the inactivation of both the spores and vegetative cells of B. cereus. To characterize the inactivation of B. cereus, experimental data were accurately fitted to the Weibull model. A significant decrease in parameter “a”, representing resistance to treatment, was confirmed with treatment intensification. Furthermore, significant differences in the “a” value were observed between spores in inert and food matrices, suggesting the additional protective role of the food matrix for B. cereus spores. These results demonstrate the importance of considering matrix effects in plasma treatment to ensure the effective inactivation of pathogenic microorganisms, particularly in foods with low water activity, such as rice. This approach contributes to mitigating the impact of foodborne illnesses caused by pathogenic microorganisms.

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Posted in Bacillus, Bacillus cereus, Bacterial Spores, Cold Atmospheric Plasma, Cold Plasma, Food Microbiology Research, Research, Spores

Hong Kong – Do not consume a batch of bottled preserved bean curd due to excessive level of Bacillus cereus

Posted on July 17, 2024 by | Leave a comment

CFS

Issue Date 16.7.2024
Source of Information Food Surveillance Programme, Centre for Food Safety
Food Product Bottled preserved bean curd
Product Name and Description Product name: 廖孖記衛生腐乳王(Not available in English)

Place of origin: Hong Kong

Net weight: 255 grams

Best-before date: August 7, 2025

Manufacturer: LIU MA KEE LIMITED
Reason For Issuing Alert The CFS announced earlier that a sample of bottled preserved bean curd collected under its routine Food Surveillance Programme from a retail outlet in Sai Ying Pun was found to contain an excessive amount of Bacillus cereus. When following up on the incident, the CFS further collected the above-mentioned sample from a retail outlet in Yau Ma Tei on July 9 for testing. The test result showed that the sample contained Bacillus cereus at a level of 1 300 000 per gram. According to the Microbiological Guidelines for Food, if ready-to-eat food contains Bacillus cereus at a level of more than 100 000 per gram, it is considered unsatisfactory.

Bacillus cereus is commonly found in the environment. Unhygienic conditions in food processing and storage may give rise to its growth. Consuming food contaminated with excessive Bacillus cereus or its heat-stable toxins may cause gastrointestinal upset such as vomiting and diarrhoea.
Action Taken by the Centre for Food Safety The CFS has informed the vendor concerned of the irregularity and has instructed the vendor to stop sales and to remove from shelves the affected batch of the product. The manufacturer concerned has initiated a recall of the affected batch of the product according to the CFS’s instructions.

The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. An investigation is ongoing.
Advice to the Trade The trade should stop using or selling the product concerned immediately if they possess it.
Advice to Consumers Not to consume the affected product if they have bought any.
Further Information The CFS press release

Members of the public may call the hotline of the manufacturer at 2730 2968 during office hours for enquiries about the recall.

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Posted in Bacillus, Bacillus cereus, CFS, 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

Czech Republic – Abest JUDAS’ EAR DRIED 100 g – Bacillus cereus

Posted on July 9, 2024 by | Leave a comment

Potravinynapranyri

Illustrative photo no. 1

Place of inspection:
Česká Lípa ( Erbenova 2906, 470 01 Česká Lípa )
IN: 61534625
Food group: Processed vegetable and mushroom products / Processed mushrooms

Abest JUDAS’ EAR DRIED 100 g
Category: Unsafe food
Unsatisfactory parameter:

Bacillus Cereus

The presence of the pathogenic bacterium Bacillus cereus , which produces a thermostable toxin, was detected in the food  . The food was evaluated as harmful to health.

[machine translate]

Best date: 26 03 25
Packaging: plastic bag with pap. data label
The amount of product in the package: 100 g
Importer: DALAT, spol. s ro, Libušská 319/126, 142 00, Prague
Country of origin:  Vietnam
Date of taking the sample: 3/12/2024
Reference number: 24-000181-SZPI-CZ
Sample was detected by official control of Czech Agriculture and Food Inspection Authority.

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Potravinynapranyri

Hong Kong – CFS finds excessive Bacillus cereus in sample of bottled preserved bean curd

Posted on July 8, 2024 by | Leave a comment

CFS

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 4) announced that a sample of bottled preserved bean curd was found to contain an excessive amount of Bacillus cereus. Members of the public should not consume the affected batch of the product. The trade should also stop using or selling the affected batch of the product immediately if they possess it.

Product details are as follows:

Product name: (Not available in English)
Place of origin: Hong Kong
Net weight: 255 grams
Best-before date: April 16, 2025
Manufacturer: LIU MA KEE LIMITED

“The CFS collected the above-mentioned sample from a retail outlet in Sai Ying Pun for testing under its routine Food Surveillance Programme. The test result showed that the sample contained Bacillus cereus at a level of 130 000 per gram. According to the Microbiological Guidelines for Food, if ready-to-eat food contains Bacillus cereus at a level of more than 100 000 per gram, it is considered unsatisfactory,” a spokesman for the CFS said.

The spokesman said that the CFS has informed the vendor concerned of the irregularity and has instructed the vendor to stop sales and to remove from shelves the affected batch of the product. The manufacturer concerned has initiated a recall of the affected batch of the product according to the CFS’s instructions. Members of the public may call the manufacturer’s hotline at 2730 2968 during office hours for enquiries about the product recall. The CFS has also inspected the food factory concerned, provided health education on food safety and hygiene to the person-in-charge and staff of the food factory, and requested it to review and improve the food production process and carry out thorough cleaning and disinfection. In addition, the sample did not indicate the best-before date according to the requirements stipulated in the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W). Prosecution will be instituted against the persons concerned should there be sufficient evidence.

“Bacillus cereus is commonly found in the environment. Unhygienic conditions in food processing and storage may give rise to its growth. Consuming food contaminated with excessive Bacillus cereus or its heat-stable toxins may cause gastrointestinal upset such as vomiting and diarrhoea,” the spokesman said.

The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. The investigation is ongoing.

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Posted in Bacillus, Bacillus cereus, CFS, 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 Testing

RASFF Alert – Bacillus cereus – Mascarpone

Posted on June 21, 2024 by | Leave a comment

RASFF

Bacillus cereus in Mascarpone from Italy in France

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF