Category Archives: bacterial contamination

USA – Bacteria that causes Legionnaire’s disease found in N.J. prison water

Legionella A

New Jersey officials have found a potentially deadly bacteria in the water at one of New Jersey’s largest prisons, according to a staff memo obtained by NJ Advance Media.

Legionella was detected in a medical building at Northern State Prison in Newark, according to the document, and staff have since moved inmates out of the affected area. The bacteria causes Legionnaire’s disease, a form of pneumonia especially dangerous for people with compromised immune systems,

RASFF Alert – Bacillus cereus Enterotoxin – Salad

European Food Alerts


Bacillus cereus enterotoxin (250000 CFU/g) in salad from Italy in Italy

Research – The presence of microbial contamination and biofilms at a beer can filling production line

Journal of Food Protection

Contamination of beer arises in 50% of all events at the late stages of production, the filling area. Hereby, biofilms, being consortia of microorganisms embedded in a matrix composed of extracellular polymeric substances, play a critical role. To date, most studies have focused on the presence of (biofilm forming) microorganisms within this filling environment. Our aim was to characterize the microbial status as well as the presence of possible biofilms at a can filling line for beer by determining the presence of microorganisms and their associated matrix components (carbohydrates, proteins and extracellular DNA (eDNA)). Targeted qPCR confirmed the presence of microorganisms at ten sites during operation and three after cleaning (from 23 sites respectively). The evaluation of carbohydrates, eDNA and proteins showed that 16 sites were positive for at least one component during operation and four after cleaning. We identified one potential biofilm hotspot, namely the struts below the filler, harboring high loads of bacteria and yeast, eDNA, carbohydrates and proteins. The protein pattern was different than that of beer. This work deepens our understanding of biofilms and microorganisms found at the filling line of beer beverages at sites critical for production.

Venezuela – Salmonella outbreak continues with close to 500 sick

Food Safety News

About 500 people have fallen ill in a Salmonella outbreak in a Venezuelan state.

The Anzoatiguense Institute of Health (Saludanz) reported 480 people had tested positive for Salmonella, mostly from the El Carmen and San Cristóbal area of the Simón Bolívar municipality.

In mid-December 2020, the agency revealed 240 children and adults had been affected and seen at different health centers after a significant increase in salmonellosis during the previous month.

Investigations so far have pointed to contaminated water as the source of infection but officials have not ruled out a type of Brazilian sausage being behind some cases in the outbreak. They urged the public to buy food and water from hygienic places that comply with the necessary permits.

Lithuania – Lithuania orders destruction of eggs contaminated by Salmonella

Food Safety News

Lithuanian authorities have ordered the destruction of some eggs from Ukraine because of the detection of Salmonella.

The State Food and Veterinary Service (VMVT) prohibited the sale of medium sized white eggs in packs of 10 with a shelf life until Dec. 26, 2020. More than 38,000 cartons of eggs were affected.

An investigation into the marketing of potentially unsafe products was started after a notification on the European Union’s Rapid Alert System for Food and Feed (RASFF) and based on information from the retailer Lidl Lietuva.

France – Product recall: Picodon AOP Bleus x12 60g from CAVET brand – Salmonella


Product recall: Picodon AOP Bleus x12 60g from CAVET brand


Presence of salmonella


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.

Foodborne illness caused by Salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more serious in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.


▸ Barcode

▸ Lot


▸ Consumer service contact
La Maison CAVET apologizes for these inconveniences and remains at your disposal to answer your questions,
by e-mail to the following address:

▸ Source

France – Product recall: Cooked pork tongue with Tradition et Terroir du Sud-Ouest vinaigrette – Listeria monocytogenes


Product recall: Cooked pork tongue with Tradition et Terroir du Sud-Ouest vinaigrette


Presence of Listeria


People who may have 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 present with a fever, isolated or accompanied by headaches, are invited to consult their doctor, notifying him 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.


▸ Barcode
3 493 600 000 810

▸ Lot


▸ Health
stamp FR 33.550.010 CE

▸ Consumer service contact
06 07 55 19 27

▸ Source

India – Kerala health minister on Shigella outbreak: ‘Everything is under control’

Outbreak News Today

Shigella - kswfoodworld

After a suspected Shigella outbreak that claimed the life of an 11-year old child in the city of Kozhikode, Kerala health prime minister KK Shailaja has stated that the aforementioned outbreak has been ‘under control’ by health authorities.

“An 11-year-old child died last week in Kozhikode. After that tests have been done for about fifty suspected cases and six have been infected. Now, only two are in the hospital while others have been discharged,” she said.

She further added that the Shigella bacteria is prevalent in densely populated areas, through contaminated water.

The health department has conducted an awareness campaign and set up medical camps. Wells in the area were chlorinated,” Shailaja commented, while stressing health authority directives that people should first boil their water before consuming.

Singapore – Recall of “Crab Brand” Black Pepper Seed Due to Presence of Bacillus cereus Exceeding Permitted Level

Click to access sfa-media-release—recall-of-crab-brand-black-pepper-seed-due-to-presence-of-bacillus-cereus-exceeding-permitted-levels.pdf

Iceland – Christmas without foodborne infections


There is a lot of pressure on Icelanders’ kitchens during Christmas preparations in December and during the holidays. Hygiene, cooling and proper heating of food are extremely important in order to prevent guests and household members from getting foodborne illnesses and associated discomfort.

Disease-causing bacteria can enter the kitchen with meat and soil that comes with vegetables and from there into other foods on the kitchen table or in the refrigerator. They can also be obtained in food from the person handling the food and from the equipment and utensils used in the kitchen.

Noroviruses can spread rapidly at Christmas and it is important that people with symptoms of foodborne illness stay away from cooking. Regular hand washing reduces the risk of infection between persons or from contaminated food.

Keep in mind that:

  • Raw meat and its juices should not come into contact with ready-to-eat foods
  • Wash fruits and vegetables to prevent bacteria from entering ready-to-eat foods
  • Wash hands before cooking and after contact with raw meat and unwashed vegetables
  • Clean cutting boards and utensils immediately after use
  • Let’s organize the fridge well and keep it clean to prevent cross-contamination
  • We regularly change tablecloths, tea towels and hand towels

Bacteria multiply very rapidly under ideal conditions. At 37 ° C, one bacterium can multiply to 1000 in 3 hours and to 1 million in 6 hours. It is therefore important to store and handle food at a temperature that prevents the rapid growth of bacteria by limiting the time that sensitive foods, such as smoked and buried fish and cold cuts, are on the table at room temperature. The risk of bacterial growth is greatest when the temperature of the food is between 5 and 60 ° C. Adequate heat treatment kills bacteria and storage at refrigerated temperatures (0-4 ° C) limits their proliferation. If foodstuffs are to be kept warm, they should be kept at 60 ° C and when cooling heated foodstuffs, care should be taken to ensure that they reach 4 ° C in 3 hours. 

Citizens are encouraged to practice hygiene, proper handling and cooling of food in the kitchen so that foodborne illnesses can be prevented from spoiling the Christmas spirit.