Coles Supermarkets have recalled Coles Lite Sour Cream (300ml) from its stores in WA due to E.coli contamination. Food contaminated with E.coli may cause illness if consumed. Consumers should not eat this product and should return it to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.
The Canadian Food Inspection Agency (CFIA) and Fromagerie St-Fidèle Inc. are warning the public not to consume the St-Fidèle brand cheese curds described below because they may be contaminated with Staphylococcustoxin.
The following St-Fidèle brand products are affected by this alert:
| Product | Size | UPC | Codes | Best Before date |
|---|---|---|---|---|
| Cheddar Cheese (package contains cheese curds) | Variable | None | 3959 Made on 12JUN19 or 12JUN20 |
12JUL19 or 12JUL20 |
| Cheddar Cheese (package contains BBQ-flavoured cheese curds) | Variable | None | 3959 Made on 12JUN19 or 12JUN20 |
12JUL19 or 12JUL20 |
| Cheddar Cheese Curd | 85 g | 0 55038 06020 5 | 3959 Made on 12JUN20 |
12JUL20 |
| Cheddar Cheese Curd | 200 g | 0 55038 06022 9 | 3959 Made on 12JUN20 |
12JUL20 |
| Cheddar Cheese Curd | 400 g | 0 55038 06021 2 | 3959 Made on 12JUN20 |
12JUL20 |
| Cheddar Cheese Curd | 2.5 kg | None | 3959 Made on 12JUN20 |
12JUL20 |
These products have been distributed in Quebec.
There have been no reported illnesses associated with the consumption of these products.
BRUSSELS Carrefour is recalling sardines in olive oil of the Carrefour brand, “as a precautionary measure and following the potential presence of histamine,” announced Tuesday the supply chain. . “This is part of standard methods of control implemented by the sign that the potential presence of histamine has been demonstrated,” said Carrefour in a statement.
The recall affects the following product: Sardines in olive oil 120 g, Carrefour brand, barcode: 3560070017522. These lots range BJL001F and BLJ043F.
Scombroid (histamine) food poisoning is a foodborne illness that results from eating spoiled (decayed) fish. However it is often missed because it resembles an allergic reaction. It is most commonly reported with mackerel, tuna, bluefish, mahi-mahi, bonito, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught. The syndrome derived its name because early descriptions of the illness noted an association with Scombroidea fish (e.g., large dark meat marine tuna, albacore, mackerel); however, the Centers for Disease Control and Prevention (CDC) have identified the largest vector to be non-scombroid fish, such as mahi-mahi and amberjack. Scombroid syndrome can result from inappropriate handling of fish during storage or processing. One of the toxic agents implicated in scombroid poisoning is histamine. Other chemicals have been found in decaying fish flesh, but their association with scombroid fish poisoning has not been clearly established.
Posted in Allergic Reaction, Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety Alert, Food Testing, Histamine, Microbiology, Scombroid, Toxin
Tagged food
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Three Oregonians were hospitalized with boutlism after eating at a private barbecue, according to state health officials.
New York State Agriculture Commissioner Darrel Aubertine today warned consumers in the metropolitan New York area, including Queens, the Bronx, and Brooklyn, to not consume certain cheese products made by Mexicali Cheese Corp. located at 91-52 87th Street in Woodhaven, New York due to possible Listeria contamination. This alert, originally issued on Friday, June 29, 2012, has been expanded to include two additional product names that are noted below.
The product is packaged in a rigid 14 oz. plastic tub that displayed the plant number 36-0128 and a code of 071512. This consumer warning affects all packages with this code. The product was packaged in containers bearing the following product names:
A routine sample of the cheese, taken by an inspector from the Division of Milk Control and Dairy Services on June 20, 2012, was subsequently tested by the Department’s Food Laboratory and discovered to be contaminated with Listeria monocytogenes. On June 25, 2012 the manufacturer was notified of a preliminary positive test result and voluntarily recalled the product from their customers. Test results were confirmed on June 29, 2012. Subsequent samples will be taken to verify that the product is free of pathogens.
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 persons may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, Listeria can cause miscarriages and stillbirths among pregnant women.
To date, no illnesses are known by the Department to be associated with this product.
The Food Standards Agency has today published the third edition of the Q&A on its guidance document E.coli O157: control of cross-contamination.
This new version of the Q&A addresses a number of issues that have arisen since the publication of the second edition in November 2011.
Among the issues addressed are:
Dole Fresh Vegetables is voluntarily recalling 1,077 cases of bagged salads. The products being recalled are Kroger Fresh Selections Greener Supreme coded N158 211B 1613 KR04 with Use-by date of June 19 and UPC 11110 91039, Kroger Fresh Selections Leafy Romaine coded N158 111B KR11 with Use-by date of June 19 and UPC 11110 91046 and Wal Mart Marketside Leafy Romaine coded N158111B with Use-by date of June19 and UPC code 81131 02781 due to a possible health risk from Listeria monocytogenes. Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported in association with the recall.
The Missouri Department of Health and Senior Services (DHSS) has announced there is an outbreak of Vibriosis in eastern Missouri. The illnesses are caused by Vibrio parahaemolyticus, which is usually associated with eating raw or undercooked shellfish, particularly oysters.
Three cases of the illnesses have been identified June 27 and 28, 2012. Risk factors for acquiring this disease include eating raw or undercooked oysters, clams, mussels, or crabs; or cross-contamination of other foods or surfaces with raw seafood. The bacteria lives in brackish water and grows easily in warm water during the summer months.
FoodWorld 