Detection of Listeria monocytogenes and elevated levels of Bacillus cereus in ready-to-eat salad from the Netherlands from the Netherlands in Germany
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Category Archives: bacterial contamination
RASFF Alerts – Bacillus cereus – Ready to Eat Salads
Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Food Toxin, RASFF
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.
Posted in bacterial contamination, cross contamination, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Management, Food Testing, FSIS, microbial contamination, USDA
Research – Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage
Abstract
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 Weissella, Pseudomonas 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 viridescens, Enterobacter 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
Posted in bacterial contamination, cross contamination, Decontamination Microbial, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Proteus, Pseudomonas, Research
Research – Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment
Abstract
The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.
Posted in Bacteria, bacterial contamination, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Risk, Microwave Plasma Treatment, Pathogen, pathogenic, Research, Salmonella, Technology
Czech Republic – STEAMED HAM, SLICED – Microbial Activity
Place of inspection:
ID: 01738950
Food group: Meat and meat products / Heat-treated perishable products
STEAMED HAM, SLICED
Category: Dangerous foods
Invalid parameter:
changes caused by microbial activity
The product had a sticky surface, rough edges and smelled of spoilage. Food is not considered safe if it shows signs of spoilage.
The food was more than a month past its use-by date.
| Batch: | 940030 |
| Expiration date: | 16/06/2022 |
| Date of sample collection: | 21/07/2022 |
| Reference number: | 22-000499-SZPI-CZ |
The sample was detected by the official control of the State Agricultural and Food Inspection.
Posted in bacterial contamination, cross contamination, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Denmark – Fermentation in damaged cans with kidney beans and white beans – Microbial Contamination
REMA Distribution A/S is recalling several lots of tins of kidney beans in brine and kidney beans in chilli sauce as well as white beans in tomato sauce.
Small perforations in the cans means that there is a risk of microbiological contamination of the contents and fermentation in the cans.
Recalled Foods , Published: October 14, 2022
Modified October 14, 2022
Which food:
REMA1000 Kidney Beans in brine, 420g
Lot no: LU052../ LU053../ LU054../ LU055..
Best-before date: 30.11.2025
EAN barcode: 5705830004307
REMA1000 Kidney Beans in Chilli Sauce, 420g
Lot no: LU080../ LU081..
Best-before date: 30.11.2025
EAN barcode: 5705830004321
REMA1000 White Beans in Tomato Sauce, 420g
Lot no: LU089…/ LU090…/ LU091…/ LU159….
Best-before date: 30.11.2025
EAN barcode: 5705830004314
Sold in:
REMA1000 stores throughout the country
Company that is recalling:
REMA Distribution A/S
Reason:
An error occurred during the packaging of the products, which means that the cans may be perforated and thus contaminated. The products are therefore unsuitable as food.
Risk:
The small perforations in the cans create a risk that fermentation may occur in the products and that the contents of the cans may be exposed to microbiological contamination with e.g. bacteria. The perforation can also mean that the products can develop a different smell.
Advice to consumers:
The Danish Food and Food Administration advises consumers to return the products to the store where they were bought, or to discard them.
Posted in bacterial contamination, cross contamination, Decontamination Microbial, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Spoilage, Food Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Qatar recalls microbial-contaminated shrimp from India
Qatar’s Ministry of Public Health has issued a warning against a certain volume of fresh and frozen shrimp imported from India and has decided to recall the affected quantity from the market, Gulf Times reported on 8 October.
Analyses at Qatar’s food laboratories have reportedly found that some volumes of Indian imported shrimp are microbially contaminated, according to a statement from the ministry.
The public health ministry is working with the Ministry of Municipal Affairs to recall all the …
Posted in bacterial contamination, cross contamination, Decontamination Microbial, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, microbial contamination
Czech Republic – EIDAM smoked – Microbiological Contamination
Place of inspection:
ID: 00032085
Invalid parameter:
changes caused by microbial activity
The food smelled of spoilage and had a slimy surface. Food is not considered safe if it shows signs of spoilage.
The sample was taken from the loaded package. It was not possible to determine when the package was opened.
| Best before date: | 29/09/2022 |
| Quantity of the product in the package: | 0.23 kg |
| Date of sample collection: | 5/9/2022 |
| Reference number: | 22-000452-SZPI-CZ |
The sample was detected by the official control of the State Agricultural and Food Inspection.
Posted in bacterial contamination, cross contamination, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Spoilage, Food Testing, microbial contamination, Potravinynapranyri
Czech Republic – STYRIAN PAIRS- Microbiological Spoilage
Place of inspection:
ID: 00032085
Food group: Meat and meat products / Heat-treated perishable products
STYRIAN PAIRS
Category: Dangerous foods
Invalid parameter:
change method. MIBI activities
The food smelled of spoilage and had a slimy surface. Food is not considered safe if it shows signs of spoilage.
The sample was taken from the loaded package. It was not possible to determine when the package was opened.
| Expiration date: | 09/09/2022 |
| Quantity of the product in the package: | 0.64 kg |
| Date of sample collection: | 5/9/2022 |
| Reference number: | 22-000453-SZPI-CZ |
The sample was detected by the official control of the State Agricultural and Food Inspection.
Italy – PORCHETTA DI ARICCIA – Microbial Contamination – Risk
Brand : SUPERMERCATI IPERAL SpA
Name : PORCHETTA DI ARICCIA
Reason for reporting : Recall due to microbiological risk
Publication date : 4 October 2022
Documentation
Posted in bacterial contamination, food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, microbial contamination, Microbiology Risk
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