Category Archives: Bacillus

Iceland – Bacillus cereus in prepared sauces

Posted on September 25, 2023 by | Leave a comment

MAST

The FDA warns against consuming certain Best before dates of Santa Maria’s Dip Nacho Cheese Style and Cheddar Cheese Sauce because of Bacillus cereus microorganisms, which were detected in the company’s own monitoring of one production batch. Bacillus cereus food poisoning can cause vomiting or diarrhea. There have been no reports of people getting sick from the product. The Swedish Food Agency received information about the product through the RASFF European rapid alert system for food and feed.

The distribution companies in cooperation with the Reykjavík Health Authority and the Suðurnesja Health Authority have stopped distribution and recalled the product, which only applies to the following production batches:

  • Product name: Santa Maria Dip Nacho Cheese Style
  • Weight: 250 g
  • Barcode: 7311312007223
  • Best for dates: are in the format year-month-day on packaging
    01/06/2025 to 31/08/2025
  • Country of manufacture: The Netherlands
  • Distribution:
    Supplies: All stores Bonus and Hagkaup
    Samkaup: The product was not distributed.
  • Product name: Santa Maria Cheddar Cheese Sauce 
  • Weight: 3 kg
  • Best for dates: 01/06/2024 to 31/08/2024
  • Country of manufacture: The Netherlands
  • Distribution:
    OJ&K-ÍSAM ehf: Several large kitchens.

Consumers are advised not to consume the product and can return it for a refund to the store where it was purchased.

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Posted in Bacillus, Bacillus cereus, Bacterial Toxin, food recall, Food Toxin, product recall

Belgium – Sauces – Cheddar Cheese Sauce (3 kg) et Dip Nacho Cheese Style (250g) de la marque Santa Maria.- Bacillus cereus

Posted on September 25, 2023 by | Leave a comment

AFSCA

The FASFC withdraws the Sauces products – “Cheddar Cheese Sauce (3 kg)” and “Dip Nacho Cheese Style (250g)” of the Santa Maria brand from sale and recalls them from consumers due to the possible presence of Bacillus cereus .

You are asked not to consume these products and to return them to the point of sale where they were purchased.

Product description

– Name of the products: Cheddar Cheese Sauce (3 kg) and Dip Nacho Cheese Style (250g)
– Brand: Santa Maria
– Minimum durability dates (MBD) (“Best before”):
           Cheddar Cheese Sauce (3 kg): from 06/01/2024 to 08/31/2024
           Dip Nacho Cheese Style (250g): from 06/01/2025 to 08/31/2025
– Batch numbers: all batches are affected
– Nature of packaging: plastic pots

The products were distributed through different points of sale.

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 Temperature Abuse, Food Testing, Food Toxin

Denmark – Bacillus cereus in cheese dip

Posted on September 25, 2023 by | Leave a comment

Foedevarestyrelsen

Paulig Denmark A/S is recalling Santa Maria Dip Nacho Cheese Style, as Bacillus cereus bacteria have been found in the product. The product should be discarded or returned to the store where it was purchased.

Image of the product

Which food is recalled

Santa Maria Dip Nacho Cheese Style
Net content: 250g
Best before dates: From 01.06.2025 to 31.08.2025

Where is the product sold

The product is sold in grocery stores throughout the country.

Why is the product being recalled?

The bacterium Bacillus cereus has been detected in the product. The symptoms of infection with the bacteria are typically vomiting or diarrhea.

What should you do as a consumer?

The Danish Veterinary and Food Administration advises consumers to return the product to the store where it was purchased, or discard it.

If you experience symptoms in connection with consuming the product, you should contact your own doctor.

Who recalls the product

Paulig Denmark A/S
Ringager 2A
2605 Brøndby

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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 Temperature Abuse, Food Testing, Food Toxin

Norway – Santa Maria recalls Cheddar Cheese Sauce and Dip Nacho Cheese Style after discovery of food poisoning bacteria – Bacillus cereus

Posted on September 25, 2023 by | Leave a comment

Matportalen

Santa Maria is recalling Cheddar Cheese Sauce and Dip Nacho Cheese Style due to the discovery of the food poisoning bacteria Bacillus Cereus. The recall includes Cheddar Sauce with best before dates from 01/06/24 to 08/31/2024, and Dip Nacho Cheese Style with best before before dates from 01/06/2025 to 31/08/2025.

Cheddar Cheese Sauce is sold to the large household market, while Dip Nacho Cheese Style is sold to Coop Norge, NorgesGruppen and Rema 1000 stores.

Santa Maria Norway asks consumers who have purchased the product to throw it away, or return it to the store where it was purchased for a refund.

Food poisoning caused by Bacillus cereus can cause both vomiting and diarrhoea. Bacillus cereus is a commonly occurring bacterium in soil. The bacterium is most often found in foods where the raw materials are eggs, milk, meat, rice or cereal products. The bacteria can survive cooking because it forms spores.

Vomiting is caused by a toxin produced by the bacteria in the food, while diarrhea is caused by toxins produced in the intestine after the bacterium has established itself there.

Contact:
Santa Maria Norway: Press contact Stian Hvaal Møller, tel.: 91 55 69 69

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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

USA – Clostridium perfringens or Bacillus cereus outbreak sickens 34 at Tacos El Guero

Posted on September 22, 2023 by | Leave a comment

Food Poison Journal

Summary

Public Health is investigating an outbreak of gastrointestinal illness associated with a private event catered by a Tacos El Guero food truck on September 14, 2023.  Symptoms and timing of illness onsets were suggestive of a bacterial toxin, such as Clostridium perfringens or Bacillus cereus.
The exact food or drink that caused the illnesses has not been identified, though this is not uncommon for outbreaks associated with a bacterial toxin.

Illnesses

Public Health identified 34 sick people that developed one or more symptoms consistent with bacterial toxin, including diarrhea, abdominal cramping, and nausea. Illness onset dates ranged from September 14, 2023, to September 15, 2023.

Public Health actions

On September 15, 2023, a group reported the outbreak to Public Health after eating together on September 14, 2023. Public Health gathered information about symptoms and when people became ill.

Environmental Health investigators visited the mobile food trucks and restaurant on September 18, 2023. Investigators identified potential risk factors for bacterial toxin growth including inadequate refrigeration and improper cooling of food. We also observed inadequate equipment improper reheating, and lack of managerial oversight. Additionally, food at this event was served out of an unpermitted food truck. Corrective actions were discussed at the time of the visit. Based on unsafe food handling practices identified during the investigation, environmental health investigators closed the restaurant on September 18, 2023. Environmental Health investigators will revisit the facility to ensure adoption of safe food handling practices prior to allowing the restaurant to reopen.

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Posted in Bacillus, Bacillus cereus, Clostridium, Clostridium perfringens, food bourne outbreak, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, gastroenteritis, Gastrointestinal Infection, Illness, outbreak

France – Custard-based cakes – Bacillus cereus

Posted on September 20, 2023 by | Leave a comment

Gov france

  • Product category Food
  • Product subcategory Others
  • Product brand name PASTRY Center E Leclerc de Gouesnou
  • Model names or references custard-based cakes
  • Product identification
    GTIN Batch Date
    0205316118078 plougastel 8 people Use-by date between 09/06/2023 and 09/10/2023
    0205317088554 plougastel 6 people Use-by date between 09/06/2023 and 09/10/2023
    0200170059048 plougastel 4 people Use-by date between 09/06/2023 and 09/10/2023
    0200168104309 strawberry tart 6p Use-by date between 09/06/2023 and 09/10/2023
    2000002987031 traditional strawberry tartlet x2 Use-by date between 09/06/2023 and 09/10/2023
    20489632555554 st honoree 6 people Use-by date between 09/06/2023 and 09/10/2023
    2000003925551 st honored x2 Use-by date between 09/06/2023 and 09/10/2023
    0205501022968 fruit tartlets x2 Use-by date between 09/06/2023 and 09/10/2023
    0205519022967 strawberry tartlets x2 Use-by date between 09/06/2023 and 09/10/2023
    0205511022637 paris brest x2 Use-by date between 09/06/2023 and 09/10/2023
    2000007200524 mille-feuille pastry chef x2 Use-by date between 09/06/2023 and 09/10/2023
    0205082024276 gourmet cut Use-by date between 09/06/2023 and 09/10/2023
    2000003925636 caramel choux x6 Use-by date between 09/06/2023 and 09/10/2023
    0205082024276 pastry choux x2 Use-by date between 09/06/2023 and 09/10/2023
    2040610000890 Tropezienne Use-by date between 09/06/2023 and 09/10/2023
    2000005737176 strawberry tart Use-by date between 09/06/2023 and 09/10/2023
    2000005736759 fruit tart Use-by date between 09/06/2023 and 09/10/2023
    0205001081991 thousand leaves pastry chef Use-by date between 09/06/2023 and 09/10/2023
    choux cracker Use-by date between 09/06/2023 and 09/10/2023
  • Products List list_PDF.pdfAttachment
  • Start/end date of marketing From 09/06/2023 to 09/10/2023
  • Storage temperature Product to keep in the refrigerator
  • Geographical sales area catchment area: Brest region
  • Distributors Center E Leclerc de Gouesnou only

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Posted in Bacillus, Bacillus cereus, food recall, product recall, Recall

USA – Kumo Japanese Steakhouse in Stony Brook likely linked to Bacillus cereus in improperly stored rice

Posted on September 11, 2023 by | Leave a comment

Food Poison Journal

According to numerous press reports, several 911 calls were made around 4 p.m. Saturday alerting first responders to illnesses occurring at Kumo Japanese Steakhouse in Stony Brook.

A Suffolk County spokesperson said a total of 28 people reported getting sick. Twelve of them were rushed to Stony Brook University Hospital for treatment and were discharged.

The Suffolk Department of Health Services believes the likely culprit was “mishandled and improperly stored cooked rice that was served” at a restaurant on Nesconset Highway.

Witnesses reported that people were vomiting on scene.

The Suffolk County Health Department the incident was a result of the restaurant mishandling and improperly storing cooked rice. Out of the 15 violations issued against Kumo Japanese Steakhouse, eight were for risk factors for foodborne illness. 

Very few people realize that improperly stored cooked rice can be a cause of food poisoning. 

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Posted in Bacillus, Bacillus cereus, food bourne outbreak, Food Illness, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak

Research – Vital Surveillances: Epidemiological Evaluation of Bacillus cereus-Induced Foodborne Outbreaks — China, 2010–2020

Posted on September 5, 2023 by | Leave a comment

China CDC

Abstract

IntroductionBacillus cereus (B. cereus) is a common gram-positive bacterium that contaminates starch-rich food and can cause outbreaks of foodborne diseases. This study describes the characteristics of outbreaks caused by B. cereus in China during 2010–2020 and explore the possible reasons for changes in the number of outbreaks over time. Results of this analysis can efficiently help guide and allocate public resources to prevent B. cereus-caused foodborne diseases

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Posted in Bacillus, Bacillus cereus, Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Poisoning

RASFF Alert – Bacillus cereus – Dried Wood Ear Mushrooms

Posted on September 1, 2023 by | Leave a comment

RASFF

Bacillus cereus in dried wood ear mushrooms from Vietnam in Czech Republic, Germany and Slovakia

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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

Research – 12 Mistakes You Might Be Making When Defrosting Meat

Posted on August 15, 2023 by | Leave a comment

The Daily Meal

Storing meat can be pretty tricky. As a perishable substance, meat doesn’t last long once you get it home from the store, and some types, like chicken pieces or ground beef, may only have a day or two in your refrigerator before they start to spoil. To take advantage of the affordability of buying meat in bulk, turn to your freezer

But handling meat — defrosted or otherwise — can be a tricky business. Meat can be a host for multiple different kinds of bacteria, including E. coli, Salmonella, and Bacillus cereus, all of which can cause food poisoning.

Read More at the link above

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Posted in Bacillus, Bacillus cereus, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella