Category Archives: bacterial contamination

Czech Republic – Tudlee Budapest spread – Microbial Contamination


Illustrative photo #5

Illustrative photo #9

Place of inspection:
Hodonín ( Dvořákova 4054/10, 695 01 Hodonín )
ID: 26178541
Food group: Cold food Other cold food

Tudlee Budapest spread
Category: Dangerous foods
Invalid parameter:

changes caused by microbial activity
content appearance

The packaging of the product was swollen, it was obvious that fermentation was taking place – bubbles were visible in the product. Food is not considered safe if it shows signs of spoilage. 

Unsuitable storage temperatures of this product were not detected during the inspection, the food did not have an expired use-by date.

Expiration date: 20/12/2022
Packaging: plastic tub with sealed printed foil and label
Quantity of the product in the package: 120 g
Producer: GASTRO-MENU EXPRESS as, Konská 199, 739 61 Třinec
Date of sample collection: 13/12/2022
Reference number: 23-000054-SZPI-CZ
The sample was detected by the official control of the State Agricultural and Food Inspection.

Research – Small Contaminations on Broiler Carcasses Are More a Quality Matter than a Food Safety Issue



Depending on the interpretation of the European Union (EU) regulations, even marginally visibly contaminated poultry carcasses could be rejected for human consumption due to food safety concerns. However, it is not clear if small contaminations actually increase the already present bacterial load of carcasses to such an extent that the risk for the consumers is seriously elevated. Therefore, the additional contribution to the total microbial load on carcasses by a small but still visible contamination with feces, grains from the crop, and drops of bile and grease from the slaughter line was determined using a Monte Carlo simulation. The bacterial counts (total aerobic plate count, EnterobacteriaceaeEscherichia coli, and Campylobacter spp.) were obtained from the literature and used as input for the Monte Carlo model with 50,000 iterations for each simulation. The Monte Carlo simulation revealed that the presence of minute spots of feces, bile, crop content, and slaughter line grease do not lead to a substantial increase of the already existing biological hazards present on the carcasses and should thus be considered a matter of quality rather than food safety.

Italy – Iceberg Lettuce Hearts – Microbiological Contamination


Brand : DESPAR


Reason for reporting : Recall due to microbiological risk

Publication date : January 26, 2023



Austria – TANN Bacon 250g – Bacterial Contamination


AGES informs about a recall of the company SPAR. On January 20th, 2023, the company recalled the product TANN Jausenspeck 250g:
recall reason
Possible bacterial contamination
Marketed by
Expiry Date
Batch number
6125040509, 6125110509, 6130121732, 6130141732, 6130342298

As a precaution, SPAR is recalling “TANN Jausenspeck 250g” in Vienna, Lower Austria and northern Burgenland

A possible bacterial contamination was found in the product “TANN Jausenspeck 250g” during a routine quality control.
The batches affected are:

  • 6125040509 – MHD: 01/19/2023
  • 6125110509 – MHD: 01/23/2023
  • 6130121732 – MHD: 07.02.2023
  • 6130141732 – MHD: 09.02.2023
  • 6130342298 – MHD: 02/23/2023

For this reason, SPAR is recalling the product with the stated best before dates. The bacon was only delivered in Lower Austria, Vienna and northern Burgenland. Other regions and batches are not affected.

SPAR asks customers not to consume the “TANN Jausenspeck 250g” with the batch numbers mentioned. All other TANN products are not affected by this recall.

All customers who have bought one of the products that may be affected can of course return it to the nearest SPAR, EUROSPAR or INTERSPAR store or Maximarkt. Customers are reimbursed the purchase price even without proof of purchase.

Customers who have questions about this are welcome to contact customer service at  or call the free phone number 0800 / 22 11 20 .

original recall



Last name Block of duck foie gras with pieces
Brand Feyel
Unity 200g
bar code 3018258980002
Use-by date (DLC) 02/28/2024
Batch A035773FF

Danger  : unusual odor (organoleptic defect)

Different micro-organisms, which can harm human health, can be the cause of this organoleptic alteration of the product.

Sold in Luxembourg by: Pall Center Oberpallen

A sale by other operators cannot be excluded.

Source of information: RASFF (Rapid Alert System for Food and Feed)

Canada – Loop Mission brand Probiotic Soda products recalled due to possible spoilage – Microbial Contamination



Probiotic soda products
Food – Microbial Contamination – Non harmful (quality or spoilage)
What to do

Do not use, sell, serve or distribute the affected products

Hotels, restaurants and institutions

Affected products


Loop Mission brand Probiotic Soda products recalled due to possible spoilage.
The recalled products were sold in Ontario and Quebec.

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

USA – Kraft Heinz Foods Company Recalls Ready-To-Eat Ham and Cheese Loaf Products Due to Possible Cross-Contamination From Under-Processed Products


WASHINGTON, Dec. 5, 2022 – Kraft Heinz Foods Company, a Kirksville, Mo. establishment, is recalling approximately 2,400 pounds of ready-to-eat ham and cheese loaf products due to possible cross-contamination with under-processed products, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ready-to-eat ham and cheese loaf products were produced on Oct. 10, 2022. The following products are subject to recall [view labels]:

  • 16-oz. rigid vacuum-packed packages containing “Oscar Mayer Ham & Cheese LOAF” with codes from “07 Feb 2023 20:40 7B” through “07 Feb 2023 22:16 7B” on the label.

The products subject to recall bear establishment number “Est. 537V” inside the USDA mark of inspection. These items were shipped to distribution centers in Ohio and Virginia, and further distributed for retail sales.

The problem was discovered when the establishment notified FSIS that the product was sliced on the same equipment as product that had been under processed, and the equipment was not cleaned between runs of the under-processed and fully cooked product. This has led to concerns of possible cross-contamination of the fully cooked ham and cheese loaf product.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  

FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Click to access Recall-043-2022-label.pdf

Research – Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage


Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investigated the impact of storage time and temperature on bacterial compositions and microbial association networks in RTE chicken using 16S rDNA high-throughput sequencing. The results show that the predominant phyla present in all samples were Proteobacteria and Firmicutes, and the most abundant genera were WeissellaPseudomonas and Proteus. Increased storage time and temperature decreased the richness and diversity of the microorganisms of the bacterial communities. Higher storage temperatures impacted the bacterial community composition more significantly. Microbial interaction analyses showed 22 positive and 6 negative interactions at 4 °C, 30 positive and 12 negative interactions at 8 °C and 44 positive and 45 negative interactions at 22 °C, indicating an increase in the complexity of interaction networks with an increase in the storage temperature. Enterobacter dominated the interactions during storage at 4 and 22 °C, and Pseudomonas did so at 22 °C. Moreover, interactions between pathogenic and/or spoilage bacteria, such as those between Pseudomonas fragi and Weissella viridescensEnterobacter unclassified and Proteus unclassified, or those between Enterobacteriaceae unclassified and W.viridescens, were observed. This study provides insight into the process involved in RTE meat spoilage and can aid in improving the quality and safety of RTE meat products to reduce outbreaks of foodborne illness. View Full-Text