Category Archives: bacterial contamination

USA – Cannibal Sandwiches: Wisconsin officials advise against this holiday tradition.

Posted on December 14, 2020 by | Leave a comment

Outbreak News Today

The Wisconsin Department of Health Services (DHS) reminded the public to abstain from the state holiday tradition– eating raw meat sandwiches, sometimes called Tiger Meat or Cannibal Sandwiches.

What is a cannibal sandwich?

A cannibal sandwich or Tiger meat sandwich is by definition, raw ground beef typically served on rye bread or crackers with onions. Occasionally, a raw egg will be mixed with the meat. It is a traditional winter holiday specialty in certain regions of the upper Midwest.

Health officials say there are foodborne illness risks with eating raw meat like ground beef like Salmonella, E. coli O157:H7, Campylobacter and Listeria and it doesn’t matter where you buy the meat.

Since 1986, eight outbreaks have been reported in Wisconsin linked to eating a raw ground beef dish, including a large Salmonella outbreak involving more than 150 people during December 1994. Ground beef should ALWAYS be cooked to an internal temperature of 160° F.

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Posted in Bacteria, bacterial contamination, Campylobacter, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella

New Zealand – Butchery at centre of Listeria scare says it is ‘devastating’

Posted on December 14, 2020 by | Leave a comment

STUFF

The butchery owner whose hams have been recalled due to fears they may contain listeria says the scare is stressful and devastating.

“We’ve been manufacturing hams for 23 years and had minimal complaints … and we’ve never had an outbreak of listeria like this before,” Pestell’s Rai Bacon Company Ltd owner Chris Pestell said.

The listeria cases were isolated to the ham, he said, and stressed that all other products were safe.

“We sell thousands of hams all over the south to lots of businesses and supermarkets, and lower North Island. We’ve built up a good reputation over the years.”

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Posted in Bacteria, bacterial 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, Listeria, Listeria monocytogenes

USA – Cozy Vale Raw Milk again linked to E. coli

Posted on December 14, 2020 by | Leave a comment

Food Poison Journal

Cozy Vale Creamery of Tenino, WA, is advising consumers to throw out or return any of the dairy’s retail raw milk and cream products with the best by dates of Dec. 12-14 through 12-23 because state tests showed E. coli contamination.

The unpasteurized dairy products were bottled in a gallon, half-gallon, quart, and pint containers, were sold to customers, including retail stores, in Western Washington. The dairy had pathogen problems at least twice in 2017.

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, E.coli, food contamination, 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 Testing, Food Toxin

France – Product recall: Fromagerie des 2 Caps brand cheese from Les 2 Caps

Posted on December 14, 2020 by | Leave a comment

Oulah

Product recall: Fromagerie des 2 Caps brand cheese from Les 2 Caps

ENCOUNTERED PROBLEM

Presence of Escherichia coli

PROPOSED SOLUTION

People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.

People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.

If there are no symptoms within 10 days of consuming the affected products, there is no need to worry and consult a doctor.

The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.

FURTHER INFORMATION

▸
320g packaging

▸ Barcode
3188500032848

▸ Lot
272

▸ DLC
• 11/17/2020
• 11/21/2020

▸ Veterinary identification number
FR 59.512.030 CE

▸ Consumer service contact
LOSFELD DISTRIBUTION is available to consumers to answer their questions on the telephone number: 03 20 28 99 60 (Monday to Friday from 9 a.m. to 4 p.m.).

▸ Areas concerned
• SUPER U CAMPHIN-EN-PEVELE
• SUPER U LUMBRES

▸ Source
https://www.coursesu.com/

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Posted in Bacteria, bacterial contamination, E.coli, food contamination, 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 Testing, Food Toxin

France – Product recall: Bonduelle brand Mesclun 145g – Salmonella

Posted on December 14, 2020 by | Leave a comment

Oulah

Product recall: Bonduelle brand Mesclun 145g

ENCOUNTERED PROBLEM

Presence of Salmonella

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.

Foodborne illnesses caused by salmonella result in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more serious in young children, immunocompromised people 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.

FURTHER INFORMATION

▸ Lot, DLC and distributors 27631363 – 12/12/20 – Intermarché
• 27631345 – 12/12/20 – Intermarché
• 27631345 – 12/12/20 – System U
• 27631363 – 12/12/20 – System U
• 27631363 – 12/12/20 – Large grocery store in Paris
• 27631363 – 12/12/20 – Segurel (Transporter)
• 27631345 – 12/12/20 – Leclerc
• 27631363 – 12/12/20 – Leclerc
• 27631345 – 12/12 / 20 – Carrefour
• 27631363 – 12/12/20 – Carrefour

▸ Source
https://www.economie.gouv.fr/

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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, Oulah, Salmonella

Canada – Food Recall Warning – Eggs from Hilly Acres Farm recalled due to Salmonella

Posted on December 14, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, December 12, 2020 – Hilly Acres Farm is recalling eggs from the marketplace due to possible Salmonella contamination. Consumers should not consume and distributors, retailers, and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes should not serve, sell, or use the recalled products described below.

The recalled products have only been sold in Newfoundland and Labrador.

Only eggs from Hilly Acres Farm with best before dates indicated in the table below where the lot code contains “N38” or where there is no lot code on the package are implicated by the recall.

Recalled products

Brand Product Size UPC Codes
Farmer John Eyking Large Size Eggs 12 eggs 0 73557 00002 1 DEC 27 N38
JAN 3 N38
JAN 10 N38
Farmer John Eyking Large Size Brown Eggs 12 eggs 0 73557 00005 2 DEC 27 N38
JAN 3 N38
JAN 10 N38
Nova Eggs Large Size White Eggs 18 eggs 0 59001 90118 2 JAN 10 N38

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home or establishment. Recalled products should be thrown out or returned to the location where they were purchased.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

Background

This recall was triggered by test results. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Date code: JAN 10 N38
  • Farmer John Eyking: Large Size Brown Eggs - 12 eggs
  • Farmer John Eyking: Large Size Eggs - 12 eggs
  • Nova Eggs: Large Size White Eggs - 18 eggs

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
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Posted in Bacteria, bacterial contamination, CFIA, food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Salmonella in Eggs

Research – Impacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong

Posted on December 11, 2020 by | Leave a comment

MDPI

Accessing food through wet markets is a common global daily occurrence, where fresh meat can be purchased to support an urbanizing world population. Similar to the wet markets in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by differing hygiene routines and access to essential modern technologies. The lack of risk assessments of food contact surfaces in these markets has led to substantial gaps in food safety knowledge and information that could help improve and maintain public health. Microbial profiling analyses were conducted on cutting boards that had been used to process pork, poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and access to modern facilities. Irrespective of whether wet markets have access of modern infrastructure, the hygiene practices were largely found to be inefficient based on the prevalence of bacterial species typically associated with foodborne pathogens such as Campylobacter fetus, Clostridium perfringens, Staphylococcus aureus, and Vibrio parahaemolyticus; indicator organisms such as Escherichia coli; as well as nonfoodborne pathogenic bacterial species potentially associated with nosocomial infections, such as Klebsiella pneumoniae and Enterobacter cloacae. Other Vibrio species, V. parahaemolyticus and V. vulnificus, typically associated with contaminated raw or undercooked seafood with the potential to cause illness in humans, were also found on wooden cutting boards. This study indicated that the hygienic practices used in Hong Kong wet markets are not sufficient for preventing the establishment of spoilage or pathogenic organisms. This study serves as a basis to review current hygiene practices in wet markets and provides a framework to reassess existing safety protocols.

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Posted in Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, microbial contamination, Microbiology, Research

France – Product recall: Roquette and Mesclun salads from Auchan brand – Salmonella

Posted on December 10, 2020 by | Leave a comment

Oulah

Product recall: Roquette and Mesclun salads from Auchan brand

ENCOUNTERED PROBLEM

Presence of Salmonella

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.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe 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.

FURTHER INFORMATION

▸ Arugula 125g
• Barcode: 3596710294947
• Lot: 27631324 – 27631325
• BBD: 12/10/2020

▸ Mesclun 125g
• Barcode: 3596710294961
• Lot: 27631328
• BBE: 12/10/2020

▸ Consumer service contact
Bonduelle makes itself available to consumers to answer any questions at the following telephone number: 0 800 081 081 Free service and calls

▸ Source
https://www.auchan.fr/

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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, microbial contamination, Microbiology, Oulah, Salmonella

France – Product recall: Young shoots salad and Bonduelle brand Arugula – Salmonella

Posted on December 10, 2020 by | Leave a comment

Oulah

Product recall: Young shoots salad and Bonduelle brand Arugula

ENCOUNTERED PROBLEM

Presence of Salmonella

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.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe 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.

FURTHER INFORMATION

▸ Barcode
3083681013146

▸ Lot
27631359

▸ DLC
12/11/2020

▸ Consumer service contact
Bonduelle makes itself available to consumers to answer any questions at the following telephone number: 0 800 081 081 Free service and calls

▸ Source
https://www.auchan.fr/

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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, Oulah, Salmonella

France – Product recall: Salaisonniers du Pilat brand country sausage – Listeria monocytogenes

Posted on December 10, 2020 by | Leave a comment

Oulah

Product recall: Salaisonniers du Pilat brand country sausage

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 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

▸ Barcode
3595570001771

▸
Best before 02/02/21

▸ Lot
2026604

▸ Consumer service contact
La Salaison du Mont Pilat is available to consumers to answer their questions at the telephone number: “04.77.20.97.23 or by email contact@salaisons-mont-pilat.fr”.

▸ Source
https://www.franprix.fr/
Photo: https://fr.openfoodfacts.org/

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Posted in Bacteria, bacterial contamination, food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Oulah