Category Archives: bacterial contamination

RASFF Alerts – Salmonella – Frozen Minced Chicken – Chicken Broiler Fillets – Black Pepper – Venison Trimmings – Pine Nuts – Broiler Livers – Eggs – Chicken Meat – Chicken Half Breasts

Posted on November 27, 2020 by | Leave a comment

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen minced chicken from Lithuania in Lithuania

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken broiler fillets from Poland in Lithuania

RASFF

Salmonella enterica ser. Poona (present /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Rubislaw (presence /25g) in black pepper from Brazil in Germany 

RASFF

Salmonella (presence /25g) in frozen venison trimmings from Spain, via Estonia in Estonia

RASFF

Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Javiana (presence /25g) and Salmonella enterica ser. Schwarzengrund (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella (presence /25g) in pine nuts from Turkey in Italy

RASFF

Salmonella enterica ser. Enteritidis (detected) in environment of egg laying facility from Poland in Poland

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken broiler livers from Poland in Lithuania

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in eggs intended to be processed from Poland in Italy

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in frozen chicken half breasts from Brazil in Spain

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken meat from Hungary, via Slovenia in Italy

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Eggs

RASFF Alerts – Animal Feed -Salmonella – Organic Soy Expeller – Sunflower Seeds – Whey Powder

Posted on November 27, 2020 by | Leave a comment

European Food Alerts

RASFF

Salmonella enterica ser. Mbandaka (presence /25g) in organic soy expeller from the Netherlands in Germany

RASFF

Salmonella enterica ser. Leeuwarden (in 3 out of 5 samples /25g) in sunflower seeds from Bulgaria in Sweden

RASFF

Salmonella (presence /25g) in whey powder from France in France

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Posted in Animal Feed, Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, RASFF, Salmonella

Canada – Food Safety Warning – Bottled beef and Bottled chicken made by Robert Waite, sold with no labels, may be unsafe due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on November 27, 2020 by | Leave a comment

CFIA

Advisory details

Ottawa, November 26, 2020 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Bottled Beef and Bottled Chicken made by Robert Waite (Tignish, PEI), sold with no labels, described below because they may permit the growth of Clostridium botulinum.

Products

Brand Common Name Size UPC Codes on Product Additional Info
None – made by Robert Waite,
Tignish, PEI		 Bottled Beef
(no label)		 500 mL
(sold in Mason Jars)		 None All units sold up to and including November 26, 2020 Sold through classified ads in Prince Edward Island newspapers
None – made by Robert Waite,
Tignish, PEI		 Bottled Chicken
(no label)		 500 mL
(sold in Mason Jars)		 None All units sold up to and including November 26, 2020 Sold through classified ads in Prince Edward Island newspapers

What you should do

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

Check to see if you have the affected products in your home. If the products are in your home, do not consume them.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.

Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking or including slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

Background

This warning was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of these or other products. If products are recalled, the CFIA will notify the public through a Food Recall Warning.

Illnesses

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

Product photos

Printer ready version of photos

  • Bottled Beef (no label) - 500 mL (sold in Mason Jars)

    •  

  • Bottled Chicken (no label) - 500 mL (sold in Mason Jars)

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, Clostridium, Clostridium botulinum, 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

USA – Hy-Vee Voluntarily Recalls Two Short Cuts Vegetable Mix Products Because of Possible Health Risk – Listeria monocytogenes

Posted on November 26, 2020 by | Leave a comment

FDA

Hy-Vee, Inc., based in West Des Moines, Iowa, is voluntarily recalling two of its Hy-Vee Short Cuts vegetable mix products across its eight-state region (IL, IA, KS, MN, MO, NE, SD, and WI) due to possible contamination with Listeria monocytogenes. The potential for contamination was discovered during routine safety sampling at Hy-Vee’s Short Cuts production facility. To date, no illnesses have been reported in connection with these products.

Listeria monocytogenes is an organism, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women.

Out of an abundance of caution, Hy-Vee is recalling the following products from all of its stores:

  • Hy-Vee Short Cuts Pot Roast Mix – UPC Code 0272083305352
  • Hy-Vee Short Cuts Grill/Oven Ready Veggie Mix – UPC Code 0272104105992

All affected products have a “Best if Used By” date of Dec. 3, 2020. Photos of the affected product labels are attached. No other Hy-Vee Short Cuts products or products used in Hy-Vee stores are affected by this recall.

Customers who purchased any of these products with these dates should not consume them. Customers are being asked to discard these items or return them to their local Hy-Vee store for a full refund.

Consumers with questions may contact Hy-Vee Customer Care representatives 24 hours a day, seven days a week at (800) 772-4098.

Hy-Vee, Inc. is an employee-owned corporation operating more than 275 retail stores across eight Midwestern states with sales of $11 billion annually. The supermarket chain is synonymous with quality, variety, convenience, healthy lifestyles, culinary expertise and superior customer service. Hy-Vee ranks in the Top 10 Most Trusted Brands and has been named one of America’s Top 5 favorite grocery stores. The company’s more than 85,000 employees provide “A Helpful Smile in Every Aisle” to customers every day. For additional information, visit www.hy-vee.com.External Link Disclaimer

Company Contact Information

Consumers:
Hy-Vee Customer Care
 (800) 772-4098
Media:
Dawn Buzynski
 (515) 695-3090
 dbuzynski@hy-vee.com

Product Photos

  • Short Cuts Pot Roast Mix
  • Short Cuts Grill Ready Veggie Mix

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Posted in Bacteria, bacterial contamination, FDA, 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

Research – ComBase models are valid for predicting fate of Listeria monocytogenes on ten whole intact raw fruits and vegetables

Posted on November 26, 2020 by | Leave a comment

Journal of Food Protection

L. monocytogenes was associated with more than 60 produce recalls between 2017 and 2020 including tomato, cherry, broccoli, lemon, and lime recalls. This study describes the effects of temperature, time and food substrate as factors influencing L. monocytogenes behavior on whole intact raw fruits and vegetables. A cocktail of five L. monocytogenes strains previously associated with foodborne outbreaks were used. Ten intact whole fruit and vegetable commodities were chosen based on data gaps identified in a systematic literature review. Produce investigated belong to major commodity families: Ericaceae (blackberry, raspberry, and blueberry), Rutaceae (lemon and mandarin orange), Roseaceae (sweet cherry), Solanaceae (tomato), Brassaceae (cauliflower and broccoli) and Apiaceae (carrot). Intact inoculated whole fruit and vegetable commodities were incubated at 2, 12, 22, 30 and 35 °C with relative humidities matched to typical real-world conditions. Foods were sampled (n=6) for up to 28 days, depending on temperature. Growth and decline rates were estimated using the DMFit for Excel. Growth rates were compared with ComBase modeling predictions for L. monocytogenes. Almost every experiment showed initial growth, followed by subsequent decline. L. monocytogenes was able to grow on whole intact surface of all produce tested, except for carrot. The 10 produce commodities supported growth of L. monocytogenes at 22 and 35°C. Growth and survival at 2 and 12°C varied by produce commodity. The standard deviation of the square root growth and decline rates showed significantly larger variability in both growth and decline rates within replicates as temperature increased. When L. monocytogenes growth occurred, it was conservatively modeled by ComBase Predictor, and growth was generally followed by decreases in concentration. This research will assist in understanding the risks of foodborne disease outbreaks and recalls associated with L. monocytogenes on fresh whole produce.

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Posted in Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research

Research – New Zealand – 75% Of Pregnant Women Aren’t Aware Of Dangerous Foods

Posted on November 25, 2020 by | Leave a comment

Babygaga

Many moms-to-be don’t know all the foods that could potentially be fatal for their unborn child.

Some foods are dangerous during pregnancy and new research from New Zealand has found that 75% of pregnant women aren’t even aware of what they are. This shocking study found that many moms-to-be don’t know all the foods that could potentially be fatal for their unborn child.

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

Canada – Updated Food Recall Warning – Eggs from Les Œufs Richard Eggs Inc. recalled due to Salmonella

Posted on November 25, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, November 24, 2020 – The food recall warning issued on November 21, 2020 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Les Œufs Richard Eggs Inc. 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.

Only eggs from Les Œufs Richard Eggs Inc. with best before dates indicated in the table below where the lot code contains “Q29” or where there is no lot code on the package are implicated by the recall.

Recalled products

Brand Product Size UPC Codes
Les Œufs Richard Eggs Inc. Large Size Eggs 12 eggs 0 57711 01056 9 20-12-26 Q29
Les Œufs Richard Eggs Inc. Large Size Eggs, Family Pack 18 eggs 0 57711 01018 7 20-12-22 Q29
20-12-26 Q29
Les Œufs Richard Eggs Inc. Extra Large Size Eggs 12 eggs 0 57711 01064 4 20-12-26 Q29
Les Œufs Richard Eggs Inc. Extra Large Size Ultra Eggs 12 eggs 0 57711 01070 5 20-12-18 Q29
20-12-22 Q29
20-12-24 Q29
Les Œufs Richard Eggs Inc. Large Size Brown Eggs 12 eggs 0 57711 08056 2 20-12-24 Q29
20-12-30 Q29
Nutri Large White Eggs 12 eggs 0 61719 01121 3 20-12-22 Q29
20-12-24 Q29
Nutri Large White Eggs 18 eggs 0 61719 01155 8 20-12-22 Q29
21-01-01 Q29
Nutri Large White Eggs 30 eggs 0 61719 01164 0 20-12-22 Q29
20-12-24 Q29
no name Medium size eggs 12 eggs 0 60383 66415 2 20-12-26 Q29

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 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.

Related recalls

2020-11-21 – Eggs from Les Œufs Richard Eggs Inc. recalled due to Salmonella

Product photos

Printer ready version of photos

  • Example (best before date and lot code)
  • Les Oeufs Richard Eggs Inc. – Brown eggs, large size – 12 eggs
  • Les Oeufs Richard Eggs Inc. – Extra large size eggs – 12 eggs
  • Les Oeufs Richard Eggs Inc. – Extra large size Ultra Eggs – 12 eggs
  • Les Oeufs Richard Eggs Inc. – Large size eggs – 12 eggs
  • Les Oeufs Richard Eggs Inc. – Large size eggs – 12 eggs
  • No name – Medium size eggs – 12 eggs
  • Nutri – Large white eggs – 12 eggs
  • Nutri – Large white eggs – 18 eggs
  • Nutri – Large white eggs – 30 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

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Posted in Bacteria, bacterial contamination, CFIA, 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, Salmonella, Salmonella in Eggs

USA – Outbreak of E. coli Infections – Unknown Source 2 – Update

Posted on November 24, 2020 by | Leave a comment

CDC

CDC E.coli

CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) are investigating several multistate outbreaks of E. coli O157:H7 infections. This outbreak is different from two other E. coli O157:H7 outbreaks CDC is currently investigating (E. coli outbreak with unknown source 1 and E. coli outbreak with unknown source 3).

At A Glance
  • Since the last update on October 28, 2020, 16 ill people were added to this investigation.
  • CDC is not advising people avoid any particular food at this time.
  • Investigators are working to collect different types of data to identify the source of this outbreak.
  • CDC will provide updates as they become available.

Take action if you have symptoms of an E. coli infection:

  • Talk to your healthcare provider.
  • Write down what you ate in the week before you got sick.
  • Report your illness to your local or state health department.
  • Help us solve the outbreak by answering public health officials’ questions about your illness.

Follow these general ways to prevent getting sick from E. coli:

  • Wash your hands after using the restroom or changing diapers, before and after preparing or eating food, and after contact with animals.
  • Cook meats thoroughly. Use a food thermometer to check that the meat has reached a safe internal temperatureexternal icon.
  • Don’t cross-contaminate food preparation areas. Thoroughly wash hands, counters, cutting boards, and utensils after touching raw meat.
  • Wash fruits and vegetables before eating, unless the package says the contents have been washed.
  • Avoid raw milk, other unpasteurized dairy products, and unpasteurized juices.
  • People usually get sick from Shiga toxin-producing E. coli (STEC) 2 to 8 days (average of 3 to 4 days) after swallowing the germ.
  • Symptoms often include severe stomach cramps, diarrhea (often bloody), and vomiting. Some people may have a fever, which usually is not very high (less than 101˚F/38.5˚C).
  • Some people with a STEC infection may get a type of kidney failure called hemolytic uremic syndrome (HUS).
  • Antibiotics are not recommended for patients with suspected E. coli infections until diagnostic testing can be performed and E. coli infection is ruled out. Some studies have shown that administering antibiotics to patients with E. coli infections might increase their risk of developing HUS, and a benefit of treatment has not been clearly demonstrated.
  • For more information, see Symptoms of E. coli Infection.
Investigation Details

November 23, 2020

Since the last update on October 28, 2020, 16 ill people were added to this investigation.

As of November 19, 2020, a total of 39 people infected with the outbreak strain of E. coli O157:H7 have been reported from 18 states. A list of the states and the number of cases in each can be found on the Map of Reported Cases page.

Illnesses started on dates ranging from August 10, 2020, to October 23, 2020. Ill people range in age from 1 to 85 years, with a median age of 38 years, and 62% are female. Of 30 ill people with information available, 19 people were hospitalized and 4 people developed hemolytic uremic syndrome (HUS), a type of kidney failure. No deaths have been reported.

Illnesses might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks. Please see the Timeline for Reporting Cases of E. coli O157 Infection for more details.

Investigation of the Outbreak

Investigators are continuing to collect different types of data to identify the source of this outbreak.

State and local public health officials are interviewing ill people to determine what they ate and other exposures in the week before they got sick. Of the 22 ill people interviewed to date, all reported eating a variety of leafy greens, like spinach (16), romaine lettuce (15), iceberg lettuce (12), and mixed bag lettuce (8). No single type or brand of leafy greens or other food item has been identified as the source of this outbreak. CDC is not advising people avoid any particular food at this time.

This investigation is ongoing, and CDC will provide more information as it becomes available.

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Posted in Bacteria, bacterial contamination, CDC, E.coli, food bourne outbreak, food contamination, Food Hygiene, Food Illness, 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, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli

USA – Dole Fresh Vegetables Announces Limited Recall of Organic Romaine Hearts – STEC E.coli

Posted on November 24, 2020 by | Leave a comment

FDA

Dole Fresh Vegetables, Inc. is voluntarily recalling a limited number of cases of organic romaine hearts. The products being recalled are Dole™ Organic Romaine Hearts 3pk (UPC 0-71430-90061-1), combined English/French packaging, with Harvested-On dates of 10-23-20 and 10-26-20, and Wild Harvest Organic Romaine Hearts (UPC 7-11535-50201-2), with Harvested-On dates of 10-23-20 and 10-26-20.  The recall is being conducted due to a possible health risk from E. coli in the two products.  Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported to date in association with the recall.

Pathogenic E. coli can cause diarrhea, severe stomach cramps and vomiting.  Most people recover within a week, but some illnesses can last longer and can be more severe.

The Harvested-On sticker is located on the upper right corner of each bag and the UPC code is located on the bottom right corner of the back of each bag. The Dole package contains three organic romaine hearts and the Wild Harvest product is packaged in a 12oz bag. The impacted products were distributed in AZ, HI, IA, IL, IN, KS, MD, MI, MN, MO, MS, MT, NC, ND and VA. These products were harvested and packed nearly 4 weeks ago and should no longer be in commerce.  Consumers are advised to check product they have in their homes and discard any product matching the production description, UPC codes and Harvested-On dates listed above.

This precautionary recall notification is being issued due to an isolated instance in which a package of Dole™ Organic Romaine Hearts – 3pk yielded a positive result for pathogenic non-O157 E.coli STEC in a routine sample collected at a retail store by the Michigan Department of Agriculture and Rural Development. There is no indication at this time that this positive result is related to any illnesses nor consumer complaints and it is not associated with the strains connected to the ongoing outbreaks currently under regulatory investigation.

No other Dole products are included in the recall. This voluntary recall does not apply to any bagged or clamshell salad romaine product. Only the specific Organic Romaine Hearts listed, with the exact UPC codes and Harvested-On dates identified above, are included in the recall. Consumers who have any remaining product with these UPC codes and Harvested-On dates should not consume it, but rather discard it. Retailers and consumers with questions may call the Dole Consumer Center at 1-800-356-3111, which is open 24 hours a day.

Company Contact Information

Consumers:
Consumer Center
 1-800-356-3111
Media:
William Goldfield
 1-818-874-4853
 William.Goldfield@Dole.com

Product Photos

  • Front Package – Dole Organic Hearts of Romaine, Biologique Coeurs de Romaine
  • Back Package – Dole Organic Hearts of Romaine, Biologique Coeurs de Romaine with UPC Code
  • End Package Sticker – Dole Organic Hearts of Romaine, Biologiue Coeurs de Romaine with Harvest Dates
  • Front Package - Wild Harvest Organic Romaine Hearts

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Posted in Bacteria, bacterial contamination, E.coli, FDA, 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 Temperature Abuse, Food Testing, Food Toxin, STEC, STEC E.coli

Netherlands – Zwagerman Carpaccio with pine nuts – STEC E.coli

Posted on November 23, 2020 by | Leave a comment

NVWA

Important safety warning Lidl: Zwagerman carpaccio

Lidl is recalling the product ‘Zwagerman Carpaccio with pine nuts’. This concerns the packaging with a best-before date of 21 November 2020. The STEC bacteria has been found in the product.

Download ‘Important safety warning Lidl: Zwagerman carpaccio’

PDF document | 1 page | 166 KB

Warning | 21-11-2020

Zwagerman carpaccio

© Lidl

Don’t eat the carpaccio!

Customers are urged not to eat this carpaccio. Eating a product with an E. coli bacteria (faeces bacteria, STEC, EHEC) can, if not thoroughly cooked, result in nausea, vomiting and (bloody) diarrhea within a week. Especially for young children, the elderly, people with low immunity and pregnant women. Consult your doctor for more information if you have health problems after eating the said product.

For more information, see the Lidl website .

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Posted in Bacteria, bacterial contamination, EHEC, 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, STEC, STEC E.coli