Category Archives: Bacteria

Northern Ireland – Faughan Foods is recalling Glensallagh Roast Chicken Breast Pieces because of contamination with Listeria monocytogenes.

Posted on September 10, 2020 by | Leave a comment

FSA

Faughan Foods is recalling Glensallagh Roast Chicken Breast Pieces because Listeria monocytogenes has been found in the product. This product was sold in Lidl Northern Ireland stores only

Product details

Glensallagh Roast Chicken Breast Pieces (Family pack)
Pack size 240g
Batch code P3527
Best before 13 September 2020

Risk statement

The presence of Listeria monocytogenes in the product listed above. Symptoms caused by this organism can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis.

Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems.

Action taken by the company

Faughan Foods is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tells them what to do if they have bought the product. Please see the attached notice.
Glensallagh Roast Chicken Breast Pieces Listeria Mono(Opens in a new window)

Our advice to consumers

If you have bought the above product do not eat it. Instead, return it to the store from where it was bought for a full refund.

 

Leave a comment

Posted in Bacteria, bacterial contamination, cross 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, Food Testing, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology

Ireland – Recall of Glensallagh Family Pack Roast Chicken Breast Pieces due to the Presence of Listeria monocytogenes

Posted on September 10, 2020 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2020.55
Product: Glensallagh Family Pack Roast Chicken Breast Pieces; pack size: 240g
Batch Code: P3527; Use by: 13 Sep 20
Country Of Origin: Ireland

Message:

Faughan Foods is recalling the above batch of Glensallagh Family Pack Roast Chicken Breast Pieces due to the presence of Listeria monocytogenes. Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.The implicated batch was sold in Lidl stores.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  In rare cases, the infection can be more severe, causing serious complications.  Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly.  The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and to display a point-of-sale recall notice in stores where the affected batch was sold.

Consumers:

Consumers are advised not to eat the implicated batch.

Glensallagh chicken

Leave a comment

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, Food Testing, FSAI, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology

France – CASINO ÇA VIENT D’ICI brand Buckwheat Pancakes – Listeria monocytogenes

Posted on September 10, 2020 by | Leave a comment

https://www.oulah.fr/rappel-produit-galettes-de-sarrasin-de-marque-casino-ca-vient-dici/

Product recall: CASINO ÇA VIENT D'ICI brand Buckwheat pancakes

ENCOUNTERED PROBLEM

Presence of Listeria

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased for reimbursement.

People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying them of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Packaging
6x50g

▸ Barcode
3222475960130

▸ DLC
09/14/2020

▸ Lot
237

▸ Marketing
Some of these products have however been marketed since 08/28/2020

▸ Consumer service contact
For any further information, you can contact the consumer service by dialing the Freephone number: 0 800 13 30 16 (free service and call) from Monday to Friday from 9 a.m. to 7 p.m.

▸ Source
https://www.mescoursescasino.fr/

Photo: https://fr.openfoodfacts.org/

Leave a comment

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 Safety, Food Safety Alert, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology

France – Confit pork tenderloin from SAS LARTIGAU – Listeria monocytogenes

Posted on September 10, 2020 by | Leave a comment

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying them of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Marketing
These products were sold in the Cup section of your store from 06/12/2020 to 09/09/2020

▸ Consumer service contact
SAS LARTIGAU is available to consumers to answer their questions at the telephone number: 05 58 46 68 95 (during office hours).

▸ Source
https://www.carrefour.fr/

https://www.oulah.fr/rappel-produit-filet-de-porc-confit-de-la-societe-sas-lartigau/

Leave a comment

Posted in Bacteria, bacterial contamination, food contamination, 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, listeriosis, microbial contamination, Microbiology

Belgium – Loué brand White Farmer chicken fillet – Salmonella

Posted on September 9, 2020 by | Leave a comment

AFSCA

Recall of Carrefour
Product: Loué brand White Farmer chicken fillet.
Problem: suspected presence of salmonella.

Following a control and as a precautionary measure to guarantee consumer safety, the company LDC – SABLE SAS requests to withdraw from the trade the White Farmhouse Chicken Fillet of the Loué brand sold in the butcher’s department of certain Carrefour stores in Belgium and the reminds consumers of the possible presence of salmonella.

Product description:

Name: White
farmhouse chicken fillet from the Loué brand EAN: 2951079500000
Expiry date (DLC): 08-10 /
09/20 LOT 2020037371

The company LDC – SABLE SAS is proceeding today as a precaution to withdraw from the sale ofLoué brand White Farm chicken fillet following the suspicion of the presence of salmonella.

All products have been withdrawn from sale. Some of these products were, however, marketed on the Belgian market before the withdrawal measure. It is therefore recommended that people who hold the products described above do not consume them and destroy them or return them to the point of sale where they will be reimbursed to you.

Foodborne illnesses caused by salmonella result in
gastrointestinal disturbances often accompanied by fever within 12 to 72 hours of
consuming the contaminated products. These symptoms may be aggravated in
young children, immunocompromised individuals and the elderly.

People who have consumed the products mentioned above
and who have these symptoms, are invited to consult their doctor by notifying him of this consumption.

For any further information , you can contact the Carrefour Belgium consumer service by dialing the free number 0800.9.10.11 , from 8:30 a.m. to 8 p.m. on working days and from 9 a.m. to 5 p.m. on Saturdays.

We apologize to our customers for the inconvenience caused.

 

Leave a comment

Posted in Bacteria, bacterial contamination, cross contamination, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella

Lithuanian – Lithuanian officials seize poultry meat due to Salmonella

Posted on September 9, 2020 by | Leave a comment

Lithuanian authorities have seized more than 40 tons of imported poultry meat due to potential Salmonella contamination in the space of three months.

From June to August of this year, the State Food and Veterinary Service (VMVT) banned the placing on the market of 10 batches of poultry meat imported to Lithuania from Poland, Hungary, and Romania.

More than half of the non-compliant meat (25 tons or seven batches) was imported from Poland. A total of 12 tons, or two lots, originated in Hungary and three tons, or one lot, came from Romania.

Lithuanian officials seize poultry meat due to Salmonella

Leave a comment

Posted in Bacteria, bacterial contamination, cross 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, Food Testing, Hygiene, microbial contamination, Microbiology, Salmonella

Iceland – Suspicion of Salmonella in Chicken

Posted on September 9, 2020 by | Leave a comment

MAST

Matvælastofnun warns against consuming fresh chickens from Reykjagarður due to suspicion of salmonella. The company is recalling the chicken.

The recall only covers the following traceability numbers:

  • 001-20-31-3-07 & 001-20-31-1-13 (Holta-, Kjörfugl and Króna-chicken)
  • 001-20-31-3-07 & 001-20-31-1-13 (Whole bird, breast, puffins, bits)

Distribution: Icelandverslanir, Hagkaupsverslanir, Krónan, KR Vík, Kjarval, Nettó, Costco, Extra24, Heimkaup, Kf. Skagfirðingar, Bjarnabúð, Kjörbúðin, Kaupfélag Vestur-Húnvetningar, Olís Verslun Varmahlíð, Basko / 10-11.

Consumers who have purchased chickens with this traceability number are asked to return them to the relevant store or directly to Reykjagarður hf. at Fossháls 1, 110 Reykjavík.

 

Leave a comment

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

Research – A new method may make tomatoes safer to eat

Posted on September 9, 2020 by | Leave a comment

Science Daily

When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens — as well as lowering labor costs — by applying sanitizers to produce while it is still in the fields.

Salmonella, Shiga toxin-producing E. coli and Listeria monocytogenes are major causes of foodborne diseases and of public health concern in the U.S. Tomato-associated Salmonella outbreaks reported to the Centers for Disease Control and Prevention have increased in frequency and magnitude in recent years, and fresh produce accounted for 21% of E. coli outbreaks reported to the CDC over a 20-year span.

Initially researchers were going to study the use of a nonchlorine-based sanitizer made of two food additives approved by the U.S. Food and Drug Administration — levulinic acid and sodium dodecyl sulfate — as a postharvest wash solution. However, at the suggestion of a producer involved in the study — Bill Brim of Lewis Taylor Farms in Tifton, Georgia — they designed the study using the solution in a preharvest spray, said Tong Zhao, associate research scientist with the Center for Food Safety on the UGA Griffin campus.

Leave a comment

Posted in Bacteria, bacterial contamination, E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Hygiene, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology, Salmonella

Netherlands – AH Gouda cheese young matured 48+ cubes Recall- Samonella

Posted on September 7, 2020 by | Leave a comment

NVWA

Albert Heijn has decided to bring back AH Gouda cheese aged 48+ cubes from the shops. Salmonella has been found in this product. It only concerns cheese cubes with an expiration date 2-11-2020.

Consuming the cheese cubes with this expiration date can potentially pose a health hazard, especially for young children, the elderly, people with a weakened immune system and pregnant women. Consult your doctor or general practitioner if you have any questions about health problems.

Customers are requested not to eat the cheese cubes and to return them to an Albert Heijn store, where they will be reimbursed the purchase price upon return of the product.

See also the Albert Heijn website

Leave a comment

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, Food Testing, Microbiological Risk Assessment, Microbiology, Salmonella

Research – Microbiological profile, incidence and behavior of Salmonella on seeds traded in Mexican markets.

Posted on September 7, 2020 by | Leave a comment

JFP

Seed consumption has increased in recent years because the high nutrient content of seeds. However, the number of outbreaks caused by Salmonella associated with the consumption of low water activity food items has also increased, although these food items do not support microbial growth. The main goal of this study was to quantify microbial indicators and to determine the prevalence and content of Salmonella spp. in chia, amaranth and sesame seeds obtained from Mexican retail outlets. In addition, the behavior of this pathogen on seeds was also evaluated. One hundred samples of each product (chia, amaranth and sesame seeds) were collected from Queretaro City markets. Aerobic plate count (APC), coliforms and Escherichia coli were quantified, and the presence and number of Salmonella were also determined. Chia, amaranth and sesame seeds (1 kg each) were inoculated with a cocktail containing five Salmonella strains (~6 log CFU mL -1 ) and were stored at ambient temperature and populations of Salmonella were quantified. The median APC contents in chia, amaranth, and sesame seeds were 2.1, 2.4, and 3.8 log CFU g -1 , respectively, and the content of coliforms on the seeds ranged from 0.48 to 0.56 log MPN g -1 . E. coli was present at low concentrations in the three types of seeds. Salmonella was detected in chia (31%), amaranth (15%), and sesame (12%) seeds, and the population ranged from 0.48 to 0.56 Log MPN g -1 . Salmonella spp. decreased through 240 days of storage, showing inactivation rates of 0.017, 0.011 and 0.016 log CFU h -1 in chia, amaranth, and sesame seeds, respectively. The high prevalence of Salmonella in the seeds highlights potential risks for consumers, particularly giving that seeds are generally consumed without treatments guaranteeing pathogen inactivation.

Leave a comment

Posted in Bacteria, bacterial contamination, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Testing, microbial contamination, Microbiology, Salmonella