Category Archives: Bacteria

France – 4 waffles – Microbiological Contamination

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Cereals and baked goods
  • Product brand name Stephan Pastry
  • Model names or references723: Brussels waffles x 4,280 g in blister pack
  • Identification of products
    GTIN Lot Date
    3533950000617 03823A Date of minimum durability 07/02/2025
  • Packaging Brussels waffles x 4 – 280g in blister pack
  • Marketing start/end date From 02/11/2023 to 02/25/2023
  • Storage temperature Product to be stored at room temperature
  • Further information Break in the cold chain during transport
  • Geographic area of ​​sale Regions: Hauts-de-France
  • Distributors Carrefour – Montsoult logistics warehouse
  • List of points of sale Traceability_Frozen_waffle_Carrefour.pdf

Practical information regarding the recall

  • Reason for recall Break in the cold chain during transport
  • Risks incurred by the consumer Other biological contaminants
    Organoleptic changes
  • Additional description of the risk Bacteriological risk due to the breaking of the cold chain – yeasts, moulds

Research – Is Airplane Food as Dangerous as its Reputation?

Food Poisoning News

Food served on an airplane is handled differently and has fewer regulations due to the constraints of space, time, and oversight. The FDA typically inspects airline caterers only every three to five years and inspects airplanes whenever it is convenient. Although it is entirely possible for the food to be contaminated from the source, studies have shown that bacteria is most likely to develop from improper storage or handling on board. Flight attendants prioritize time efficiency to serve hundreds of passengers which creates an environment where food safety may not be the prime concern. Bacteria are more likely to spread when there is a general lack of sanitation and preparation areas including a limited availability of hot water and hand washing facilities. The standard design of bathroom sinks on board airplanes typically requires one hand to constantly depress the faucet, thus promoting the spread of bacteria. A lack of sanitation space is a growing concern as newer airplanes are being reconfigured to create more seats per aircraft.

Research – UK to tackle Salmonella risks in raw pet food

Pet Food Processing

The UK Food Safety Research Network, hosted by Quadram Institute, announced that six food safety projects will receive between £30,000 to £62,000 (roughly $36,544 USD to $73,089 USD) in funds. One of the projects aims to improve food safety of raw pet food formulas.

All six projects involve academic researchers collaborating with commercial companies and/or government agencies within the human and pet food sectors to establish solutions to common food safety issues.

The raw pet food project involves using bacteriophages to help decrease Salmonella contamination in raw pet food products. According to the Quadram Institute, raw pet foods are growing in popularity throughout the United Kingdom as pet parents seek non-processed diets to improve their pets’ health. However, raw pet foods can carry higher risk of contamination compared to their cooked counterparts.

Research – An outbreak of Cryptosporidium parvum linked to pasteurised milk from a vending machine in England: a descriptive study, March 2021

Cambridge Org

We describe the investigations and management of a Cryptosporidium parvum outbreak of linked to consumption of pasteurised milk from a vending machine. Multiple locus variable number of tandem repeats analysis was newly used, confirming that C. parvum detected in human cases was indistinguishable from that in a calf on the farm. This strengthened the evidence for milk from an on-farm vending machine as the source of the outbreak because of post-pasteurisation contamination. Bacteriological indicators of post-pasteurisation contamination persisted after the initial hygiene improvement notice. We propose that on-farm milk vending machines may represent an emerging public health risk.

RASFF Alerts – Bacillus cereus – Ready to Eat Salads


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

Research – Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment


The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.

What Are Common Food Poisoning Pathogen Incubation Periods?

Food Safety Gov

Check out the fact sheets at the link above.

Bacteria and Viruses

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.

To prevent illness, always follow the food safety steps: cleanseparatecook, and chill. Other prevention tips for specific bacteria and viruses are included below.

The bacteria and viruses that cause the most illnesses, hospitalizations, or deaths in the United States are described below and include:

Other important bacteria and viruses that cause foodborne illness include:

France – Plain raw vegetables sauce – Bacterial Contamination

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Soups, sauces and condiments
  • Product brand name Dilecta
  • Model names or references Natural raw vegetables sauce – 500ml bottle
  • Identification of products
    GTIN Date
    26020471 Date of minimum durability 07/26/2023
  • Packaging500ml plastic bottle
  • Marketing start/end date From 02/08/2022 to 31/08/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Regions: Auvergne-Rhône-Alpes, Burgundy-Franche-Comté, Grand-Est, Hauts-de-France, Île-de-France, Normandy, New-Aquitaine, Occitanie, Provence-Alpes-Côte d’azur
  • Distributors ALDI

Practical information regarding the recall

  • Reason for recall Potential bacterial development and bottle swelling.
  • Risks incurred by the consumer Other biological contaminants

Denmark -Growth of bacteria in raspberry cake cream


Fynbo Foods A/S is recalling Fynbo Hindbær Cake Cream after finding bacterial growth in the product.

Recalled Foods , Published: August 31, 2022

Which food:
Fynbo Raspberry Cake Cream (see picture here )
Best before date: 17.11.2022
Batch number: 11.
EAN code: 5707446120013

Sold in:
Bilka, Føtex and Meny stores throughout the country.

Company that is recalling:
Fynbo Foods A/S, Sigenvej 9, 9760 Vrå

The company has detected microbial growth in glass with the cake cream. An analysis of the product showed a growth of bacteria.

Bacterial growth makes the product unsuitable as food.

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

New Zealand – Consumers urged not to eat illegal mussels


New Zealand Food Safety is urging consumers not to eat mussels being sold illegally at independent retailers or online.

The sale of imported mussels is carefully controlled to ensure they meet New Zealand’s food safety requirements. While mussels from Fiji may be brought into New Zealand for personal use, they cannot be sold.

Deputy director general Vincent Arbuckle says Fijian mussels have been removed from sale at some smaller retailers catering to Pacific Island communities, and online.

“As New Zealand Food Safety has not assessed Fiji’s growing, harvesting and processing controls for mussels we cannot be confident that the mussels don’t pose a food safety risk to consumers.”

The mussels are also known as: Nakai, Naakai, Nakaai, Kai, Batissa violacea and Fresh Water Mussels.

“It’s vital that mussels available to buy for members of the public are safe to eat. Knowing where the mussels you want to buy have come from can help reduce the risk of any potential health problems.

“Our message to people buying mussels is that if you are in any doubt, ask the retailer where the product has come from. If it is from Fiji, the mussels should not be for sale.”

Mussels are a higher risk food because of the way they feed, which increases the likelihood of contamination from bacteria, viruses, toxins and chemicals.