Category Archives: Bacteria

New Zealand – Various Pak’n Save Blenheim brand sliced in-store ready-to-eat meat products – Listeria monocytogenes

Posted on November 27, 2020 by | Leave a comment

MPI

27 November 2020: Pak’n Save Blenheim is recalling all batches and all packed on dates up to and including 26.11.20 of Pak’n Save Blenheim brand sliced in-store ready-to-eat meat products due to the possible presence of Listeria monocytogenes.

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Product identification
Product type Ready to eat meat products
Name of product
  • Pak’n Save Blenheim brand Pestells Ham Off The Bone
  • Pak’n Save Blenheim brand Ham & Chicken – Farmlands
  • Pak’n Save Blenheim brand Polish Sausage – Hellers
  • Pak’n Save Blenheim brand Champagne Smoked Leg Ham – Premier
  • Pak’n Save Blenheim brand Hot Pork – Farmlands
  • Pak’n Save Blenheim brand Premier Honey Baked Ham
  • Pak’n Save Blenheim brand Manuka Smoked Ham Round – Huttons
  • Pak’n Save Blenheim brand Pastrami – Farmlands
  • Pak’n Save Blenheim brand Roast Beef – Farmlands
  • Pak’n Save Blenheim brand Corned Silverside – Farmlands
  • Pak’n Save Blenheim brand Farmlands Pork Brawn KG
  • Pak’n Save Blenheim brand Cooked Beef Tongue – Farmlands
  • Pak’n Save Blenheim brand Ham & Chicken Flavoured Luncheon – Huttons
  • Pak’n Save Blenheim brand Roast Beef Meal
Date marking All batches and all packed on dates up to and including 26.11.20
Package size and description The products are sold in vacuum packs and plastic containers of various weights.
Distribution The products are sold only at Pak’n Save Blenheim.
Notes This recall does not affect any other Pak’n Save Blenheim brand products. The contamination occurred at Pak’n Save Blenheim. Products from the manufacturers listed that are sold in their own packaging at Pak’n Save Blenheim or sold elsewhere are not affected by this issue.

Consumer advice

Customers are asked to check the date mark on the product label.

Affected products should not be consumed unless the product is cooked thoroughly (piping hot all the way through). There have been no reports of illness. However, if you have consumed any of these products and have any concerns about your health, seek medical advice.

Customers should return the products to Pak’n Save Blenheim for a full refund, or cook thoroughly (piping hot all the way through).

More information on listeria

Who to contact

If you have questions, contact Pak’n Save Blenheim:

  • Phone: 03 520 8275
  • Address: 1 Westwood Avenue, Springlands, Blenheim.

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, MPI

Sweden – Lidl Sweden is recalling Organic Flaxseeds, the Alesto brand – Salmonella

Posted on November 27, 2020 by | Leave a comment

LMV

Lidl Sweden is recalling Organic Flaxseeds of the Alesto brand. After routine analyzes, it has been shown that the product may contain salmonella.

LIDL

Lidl Sweden is recalling Organic Flaxseeds from the Alesto brand, after routine analyzes it has been shown that the product may contain Salmonella.

Salmonella has been detected after a routine analysis. We would like to encourage all our customers who bought the product to come back to us with the product. The relevant best-before date 2021-07-08 has been sold in all of Lidl Sweden stores. Salmonella poses no risk if you have heated the food to at least 70 degrees. 

The recall only concerns the product:

Article: Organic Flaxseeds

Pack size: 500g

Brand: Alesto

Best-before date: 2021-07-08

Other best-before dates or other Alesto products are not affected. We at Lidl Sweden apologize and take what happened seriously. Consumers who have purchased the product are welcome to return it to the place of purchase, or to the nearest Lidl store. Of course, customers get their money back, even without presenting a cash receipt.

Facts Lidl’s quality checks
In addition to Lidl Sweden’s suppliers being certified with IFS (International Featured Standard), BRC (British Retail Consortium) or FSSC 22000 (Foundation Food Safety System Certification), Lidl Sweden performs regular unannounced on-site inspections at suppliers (performed by accredited institution). We go further than required by law and also test all products in external accredited laboratories to ensure that our products meet the highest quality.

Contacts

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Testing, Salmonella

RASFF Alerts – Listeria monocytogenes – Chilled Chicken Legs- Brie Cheese – Goats Cheese

Posted on November 27, 2020 by | Leave a comment

European Food Alerts

RASFF

Listeria monocytogenes (>15000 CFU/g) in chilled chicken legs from France in France

RASFF

Listeria monocytogenes (<10 CFU/g) in brie cheese from France in Denmark

RASFF

Listeria monocytogenes in goat’s cheese from France in Germany 

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Microbiological Risk Assessment, Microbiology, RASFF

RASFF Alert – Mycotoxins -Fumonsins – Shelled Groundnuts

Posted on November 27, 2020 by | Leave a comment

European Food Alerts

RASFF

fumonisins (B1 = 2.7 µg/kg – ppb) in shelled groundnuts from Argentina in the UK

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Posted in Aspergillus, Bacteria, bacterial contamination, food contamination, 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 Toxin, Fumonsins, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, RASFF, Toxin

RASFF Alert – STEC E.coli – Lamb Carcasses

Posted on November 27, 2020 by | Leave a comment

European Food Alerts

RASFF

shigatoxin-producing Escherichia coli (stx+;eae+) in lamb carcasses from Belgium in Belgium

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Posted in Bacteria, bacterial contamination, eae, food contamination, 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, STEC, STEC E.coli, STX 1, STX 2

RASFF Alerts – Salmonella – Frozen Minced Chicken – Chicken Broiler Fillets – Black Pepper – Venison Trimmings – Pine Nuts – Broiler Livers – Eggs – Chicken Meat – Chicken Half Breasts

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RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen minced chicken from Lithuania in Lithuania

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken broiler fillets from Poland in Lithuania

RASFF

Salmonella enterica ser. Poona (present /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Rubislaw (presence /25g) in black pepper from Brazil in Germany 

RASFF

Salmonella (presence /25g) in frozen venison trimmings from Spain, via Estonia in Estonia

RASFF

Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Javiana (presence /25g) and Salmonella enterica ser. Schwarzengrund (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella (presence /25g) in pine nuts from Turkey in Italy

RASFF

Salmonella enterica ser. Enteritidis (detected) in environment of egg laying facility from Poland in Poland

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken broiler livers from Poland in Lithuania

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in eggs intended to be processed from Poland in Italy

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in frozen chicken half breasts from Brazil in Spain

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken meat from Hungary, via Slovenia in Italy

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Posted in Bacteria, bacterial contamination, food contamination, 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, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Eggs

RASFF Alerts – Animal Feed -Salmonella – Organic Soy Expeller – Sunflower Seeds – Whey Powder

Posted on November 27, 2020 by | Leave a comment

European Food Alerts

RASFF

Salmonella enterica ser. Mbandaka (presence /25g) in organic soy expeller from the Netherlands in Germany

RASFF

Salmonella enterica ser. Leeuwarden (in 3 out of 5 samples /25g) in sunflower seeds from Bulgaria in Sweden

RASFF

Salmonella (presence /25g) in whey powder from France in France

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Posted in Animal Feed, Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, RASFF, Salmonella

Canada – Food Safety Warning – Bottled beef and Bottled chicken made by Robert Waite, sold with no labels, may be unsafe due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on November 27, 2020 by | Leave a comment

CFIA

Advisory details

Ottawa, November 26, 2020 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Bottled Beef and Bottled Chicken made by Robert Waite (Tignish, PEI), sold with no labels, described below because they may permit the growth of Clostridium botulinum.

Products

Brand Common Name Size UPC Codes on Product Additional Info
None – made by Robert Waite,
Tignish, PEI		 Bottled Beef
(no label)		 500 mL
(sold in Mason Jars)		 None All units sold up to and including November 26, 2020 Sold through classified ads in Prince Edward Island newspapers
None – made by Robert Waite,
Tignish, PEI		 Bottled Chicken
(no label)		 500 mL
(sold in Mason Jars)		 None All units sold up to and including November 26, 2020 Sold through classified ads in Prince Edward Island newspapers

What you should do

If you think you became sick from consuming a food product, call your doctor.

Check to see if you have the affected products in your home. If the products are in your home, do not consume them.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.

Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking or including slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

Background

This warning was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of these or other products. If products are recalled, the CFIA will notify the public through a Food Recall Warning.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Bottled Beef (no label) - 500 mL (sold in Mason Jars)

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  • Bottled Chicken (no label) - 500 mL (sold in Mason Jars)

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca

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Posted in Bacteria, bacterial contamination, Clostridium, Clostridium botulinum, food contamination, 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

USA – Hy-Vee Voluntarily Recalls Two Short Cuts Vegetable Mix Products Because of Possible Health Risk – Listeria monocytogenes

Posted on November 26, 2020 by | Leave a comment

FDA

Hy-Vee, Inc., based in West Des Moines, Iowa, is voluntarily recalling two of its Hy-Vee Short Cuts vegetable mix products across its eight-state region (IL, IA, KS, MN, MO, NE, SD, and WI) due to possible contamination with Listeria monocytogenes. The potential for contamination was discovered during routine safety sampling at Hy-Vee’s Short Cuts production facility. To date, no illnesses have been reported in connection with these products.

Listeria monocytogenes is an organism, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women.

Out of an abundance of caution, Hy-Vee is recalling the following products from all of its stores:

  • Hy-Vee Short Cuts Pot Roast Mix – UPC Code 0272083305352
  • Hy-Vee Short Cuts Grill/Oven Ready Veggie Mix – UPC Code 0272104105992

All affected products have a “Best if Used By” date of Dec. 3, 2020. Photos of the affected product labels are attached. No other Hy-Vee Short Cuts products or products used in Hy-Vee stores are affected by this recall.

Customers who purchased any of these products with these dates should not consume them. Customers are being asked to discard these items or return them to their local Hy-Vee store for a full refund.

Consumers with questions may contact Hy-Vee Customer Care representatives 24 hours a day, seven days a week at (800) 772-4098.

Hy-Vee, Inc. is an employee-owned corporation operating more than 275 retail stores across eight Midwestern states with sales of $11 billion annually. The supermarket chain is synonymous with quality, variety, convenience, healthy lifestyles, culinary expertise and superior customer service. Hy-Vee ranks in the Top 10 Most Trusted Brands and has been named one of America’s Top 5 favorite grocery stores. The company’s more than 85,000 employees provide “A Helpful Smile in Every Aisle” to customers every day. For additional information, visit www.hy-vee.com.External Link Disclaimer

Company Contact Information

Consumers:
Hy-Vee Customer Care
 (800) 772-4098
Media:
Dawn Buzynski
 (515) 695-3090
 dbuzynski@hy-vee.com

Product Photos

  • Short Cuts Pot Roast Mix
  • Short Cuts Grill Ready Veggie Mix

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Posted in Bacteria, bacterial contamination, FDA, food contamination, 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 Testing, Listeria, Listeria monocytogenes

Research – ComBase models are valid for predicting fate of Listeria monocytogenes on ten whole intact raw fruits and vegetables

Posted on November 26, 2020 by | Leave a comment

Journal of Food Protection

L. monocytogenes was associated with more than 60 produce recalls between 2017 and 2020 including tomato, cherry, broccoli, lemon, and lime recalls. This study describes the effects of temperature, time and food substrate as factors influencing L. monocytogenes behavior on whole intact raw fruits and vegetables. A cocktail of five L. monocytogenes strains previously associated with foodborne outbreaks were used. Ten intact whole fruit and vegetable commodities were chosen based on data gaps identified in a systematic literature review. Produce investigated belong to major commodity families: Ericaceae (blackberry, raspberry, and blueberry), Rutaceae (lemon and mandarin orange), Roseaceae (sweet cherry), Solanaceae (tomato), Brassaceae (cauliflower and broccoli) and Apiaceae (carrot). Intact inoculated whole fruit and vegetable commodities were incubated at 2, 12, 22, 30 and 35 °C with relative humidities matched to typical real-world conditions. Foods were sampled (n=6) for up to 28 days, depending on temperature. Growth and decline rates were estimated using the DMFit for Excel. Growth rates were compared with ComBase modeling predictions for L. monocytogenes. Almost every experiment showed initial growth, followed by subsequent decline. L. monocytogenes was able to grow on whole intact surface of all produce tested, except for carrot. The 10 produce commodities supported growth of L. monocytogenes at 22 and 35°C. Growth and survival at 2 and 12°C varied by produce commodity. The standard deviation of the square root growth and decline rates showed significantly larger variability in both growth and decline rates within replicates as temperature increased. When L. monocytogenes growth occurred, it was conservatively modeled by ComBase Predictor, and growth was generally followed by decreases in concentration. This research will assist in understanding the risks of foodborne disease outbreaks and recalls associated with L. monocytogenes on fresh whole produce.

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Posted in Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research