Category Archives: bacterial contamination

RASFF Alerts – Salmonella – Frozen Doner Kebab – Chicken Legs – Chicken Drumsticks – Egg Yolk Powder – Cooked Shrimps – Chicken Breast – Whole Chicken

Posted on November 6, 2020 by | Leave a comment

European Food Alerts

RASFF

Salmonella enterica ser. Agona (presence /25g) in frozen doner kebab from Poland in Croatia

RASFF

Salmonella in chilled chicken legs from Poland in Poland

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen skinless and boneless chicken drumsticks from Slovakia in Lithuania

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in egg yolk powder from Ukraine in Latvia

RASFF

Salmonella in cooked shrimps from the Netherlands in the Netherlands

RASFF

Salmonella enterica ser. Newport (in 1 out of 5 samples /25g) in frozen chicken breast from Poland in Denmark

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in organic whole chicken from France in Denmark

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken sleeves from Poland in France

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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 in Chicken, Salmonella in Eggs

Research – Mechanisms of Salmonella Attachment and Survival on In-Shell Black Peppercorns, Almonds, and Hazelnuts

Posted on November 5, 2020 by | Leave a comment

Frontiers in Microbiology

Salmonella enterica subspecies I (ssp 1) is the leading cause of hospitalizations and deaths due to known bacterial foodborne pathogens in the United States and is frequently implicated in foodborne disease outbreaks associated with spices and nuts. However, the underlying mechanisms of this association have not been fully elucidated. In this study, we evaluated the influence of storage temperature (4 or 25°C), relative humidity (20 or 60%), and food surface characteristics on the attachment and survival of five individual strains representing S. enterica ssp 1 serovars Typhimurium, Montevideo, Braenderup, Mbandaka, and Enteritidis on raw in-shell black peppercorns, almonds, and hazelnuts. We observed a direct correlation between the food surface roughness and S. enterica ssp 1 attachment, and detected significant inter-strain difference in survival on the shell surface under various storage conditions. A combination of low relative humidity (20%) and ambient storage temperature (25°C) resulted in the most significant reduction of S. enterica on shell surfaces (p < 0.05). To identify genes potentially associated with S. enterica attachment and survival on shell surfaces, we inoculated a library of 120,000 random transposon insertion mutants of an S. Enteritidis strain on almond shells, and screened for mutant survival after 1, 3, 7, and 14 days of storage at 20% relative humidity and 25°C. Mutants in 155 S. Enteritidis genes which are involved in carbohydrate metabolic pathways, aerobic and anaerobic respiration, inner membrane transport, and glutamine synthesis displayed significant selection on almond shells (p < 0.05). Findings of this study suggest that various food attributes, environmental factors, and an unexpectedly complex metabolic and regulatory network in S. enterica ssp 1 collectively contribute to the bacterial attachment and survival on low moisture shell surface, providing new data for the future development of knowledge-based intervention strategies.

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Posted in Bacteria, bacterial contamination, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, Salmonella, Salmonella in Black Pepper, Salmonella in Brazil Nuts

USA – Outbreak Investigation of Salmonella Stanley: Wood Ear Mushrooms – Dried Fungus (September 2020)

Posted on November 5, 2020 by | Leave a comment

FDA

The FDA, along with CDC and state and local partners, investigated a multistate outbreak of Salmonella Stanley infections linked to wood ear mushrooms imported by Wismettac Asian Foods, Inc. of Santa Fe Springs, CA. Wood ear mushrooms are a dried mushroom, also commonly labelled or referred to as Kikurage, Dried Black Fungus, Dried Fungus, or Mu’er/Mu Er/Mu-Err.

Wismettac Asian Foods, Inc. acted quickly upon being notified of the positive test result and recalled all wood ear mushrooms within shelf life on September 23, 2020.

Recommendation

Wood ear mushrooms imported by Wismettac Asian Foods, Inc. were only sold to restaurants and were not available directly to consumers. Although these items have been recalled, restaurants that received recalled products should use extra vigilance in cleaning and sanitizing any surfaces that may have come in contact with the recalled product, to reduce the risk of cross contamination. All recalled product should be thrown out.

Investigation Update

November 4, 2020

As of November 4, 2020, the CDC declared that this outbreak is over.

General Food Safety Tips for Dried Mushrooms

Dried mushrooms, that have not been recalled due to potential contamination, should always be reconstituted using boiling water to kill any pathogens. This advice does not apply to recalled products, which should be thrown out.

Product Images

Outbreak Investigation of Salmonella Stanley in Wood Ear Mushrooms (September 2020) - Photos of Recalled Shirakiku Dried Fungus

Recall Information

On September 23, 2020, Wismettac Asian Foods, Inc. recalled Shirakiku brand imported dried fungus. This product was labeled as Shirakiku brand Black Fungus (Kikurage) with UPC Code 00074410604305, imported from China. Product was distributed in six packs of five-pound bags to restaurants in AR, CA, CO, CT, DE, DC, FL, GA, HI, IA, IL, IN, LA, MA, MD, MI, MN, MO, MS, NC, NV, NJ, NY, OH, OR, PA, SC, TN, TX, VA, WA, and WI.

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Posted in Bacteria, bacterial contamination, FDA, food bourne outbreak, food contamination, food handler, 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, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella

New Zealand – Prime Smoke brand Smoked Salmon Shavings – Listeria monocytogenes

Posted on November 5, 2020 by | Leave a comment

MPI

Product type Ready-to-eat Smoked fish
Name of product (size) Prime Smoke brand Smoked Salmon Shavings (100g)
Batch marking 13012608F
Package size and description The product is sold in a 100g plastic bag.
Distribution The product is sold at the below supermarkets in the North Island:

Auckland

  • New World Mt Roskill
  • New World Papatoetoe
  • New World Stonefields
  • New World Waiuku

Waikato

  • New World Te Kuiti
  • New World Waihi

Bay of Plenty

  • New World Te Puke
  • New World Westend
  • New World Whakatane
  • Pak’nSave Papamoa

Taranaki

  • New World Waitara

Wellington

  • New World Silverstream
  • New World Whitby
  • Pak’nSave Kapiti

The product has not been exported.
Notes This recall does not affect any other Prime Smoke brand products or any other products from Hororata Foods Ltd.

Consumer advice

Customers are asked to check the batch marking printed on the sticker on the back of the packet.

Affected product should not be consumed unless the product is cooked thoroughly (piping hot all the way through). There have been no reports of illness, however, if you have consumed any of this product and have any concerns about your health, seek medical advice.

Customers should return the product to their retailer for a full refund or cook thoroughly (piping hot all the way through).

Information on Listeria and food safety from the Ministry for Primary Industries:

Who to contact

If you have questions, contact Hororata Foods Ltd:

  • Phone: 0800 222 811
  • Address: Hororata, RD2, Darfield

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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, Listeria, Listeria monocytogenes

Germany – Baumkuchen and Baumkuchen products, rum balls – Microbial Contamination

Posted on November 5, 2020 by | Leave a comment
Warning type:Food
Date of first publication:04/11/2020
Product name:Baumkuchen and Baumkuchen products, rum balls
Manufacturer (distributor):First Salzwedeler Baumkuchenfabrik Hennig, St.-Georg-Str. 87, 29410 Salzwedel
Reason for warning:microbiological contamination
Packaging Unit:all
Durability:all best before
Lot identification:all batches
Contact to the responsible authorities:

Baden-Württemberg:poststelle@mlr.bwl.de

Bavaria:poststelle@lgl.bayern.de

Berlin:poststelle@senjustva.berlin.de
Bremen:Schnellwarnung@gesundheit.bremen.de
Hamburg:poststelle@bgv.hamburg.de
Hesse:Schnellwarnung@rpda.hessen.de
Mecklenburg-Western Pomerania:poststelle@lm.mv-regierung.de
Lower Saxony:poststelle@ml.niedersachsen.de
North Rhine-Westphalia:poststelle@mulnv.nrw.de
Rhineland-Palatinate:Poststelle.Referat22@lua.rlp.de
Saarland:poststelle-luv@lav.saarland.de
Saxony:poststelle@sms.sachsen.de
Saxony-Anhalt:poststelle@ms.sachsen-anhalt.de
Schleswig-Holstein:poststelle@jumi.landsh.de
Thuringia:LM-Ueberendung@tlv.thueringen.de

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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 recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology

Korea – McDonald’s HQ Raided in Food Poisoning Investigation of Alleged ‘Hamburger Disease’ – E.coli

Posted on November 4, 2020 by | Leave a comment

Newsweek

Prosecutors have relaunched an investigation of McDonald’s in South Korea for its alleged connection to a recent case of the haemolytic uremic syndrome (HUS)—a life-threatening condition, dubbed the “hamburger disease”, caused by a strain of E.coli.

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Posted in Bacteria, bacterial contamination, E.coli, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, STEC, STEC E.coli

France – Product recall: LE CENTURION brand 33% fat goat log – Listeria monocytogenes

Posted on November 4, 2020 by | Leave a comment

Oulah

Product recall: LE CENTURION brand 33% fat goat log

ENCOUNTERED PROBLEM

Presence of Listeria Monocytogenes

PROPOSED SOLUTION

People who hold this product are asked not to consume it and to return it to the point of sale where it was purchased for refund or exchange.

People who have consumed this product and who have 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.

FURTHER INFORMATION

▸ Barcode
3.060.921.457.021

▸ DLC
From 10/30/2020 to 11/22/2020

▸ Sanitary stamp
FR 62 907 030 C

▸ Consumer service contact
For further information: Tel. 06 32 65 88 19 or on http://www.bettine.nl

▸ Source
https://www.cora.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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Oulah

France – Product recall: Goat log from BETTINE HOEVE – Listeria monocytogenes

Posted on November 4, 2020 by | Leave a comment

Oulah

Product recall: Goat log from BETTINE HOEVE

ENCOUNTERED PROBLEM

Presence of Listeria

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.

People who have consumed this product and who have 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.

FURTHER INFORMATION

▸ Barcode
3060921463206

▸ DLUO
Between 28/10/2020 and 22/11/2020

▸ Health stamp
FR 62 907 030 CE

▸ Contact
customer service Bettinehoeve deeply regrets the inconvenience caused by this incident. Customers and consumers can
find further information on http://www.bettine.nl or through tel. 00 31 76 50 222 47 or on 06 32 65 88 19 (France).

▸ 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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

Germany – Bettine soft goat cheese – Listeria monocytogenes

Posted on November 4, 2020 by | Leave a comment

LMW

Product image soft goat cheese.jpg

Manufacturer (distributor):

Company Sales & Service Aktuell GmbH Am Weißbach 5 98646 Straufhain / OT Streufdorf

Reason for warning: Potential contamination with Listeria monocytogenes
Packaging Unit: approx 150g
Durability: 10/30/2020 – 11/27/2020
Further information:

The manufacturer voluntarily recalls the above-mentioned products in the interests of preventive consumer protection.

The Bettine soft goat cheese product was sold nationwide in REWE and nahkauf stores, at Karstadt Feinkost and for wholesale customers of Für Sie eG.

Concerning. Please refer to the attached recall letters regarding the return and further information.

Click to access Presseinformation+Ziegenweichk%E4se.pdf

Homepage of the manufacturer:

http://www.salesundservice.com
Contact to the responsible authorities:

Baden-Württemberg:poststelle@mlr.bwl.de

Bavaria:poststelle@lgl.bayern.de
Berlin:poststelle@senjustva.berlin.de
Brandenburg:Konsumenterschutz@Msgiv.Brandenburg.de
Bremen:Schnellwarnung@gesundheit.bremen.de
Hamburg:poststelle@bgv.hamburg.de
Hesse:Schnellwarnung@rpda.hessen.de
Mecklenburg-Western Pomerania:poststelle@lm.mv-regierung.de
Lower Saxony:poststelle@ml.niedersachsen.de
North Rhine-Westphalia:poststelle@mulnv.nrw.de
Saarland:poststelle-luv@lav.saarland.de
Saxony:poststelle@sms.sachsen.de
Schleswig-Holstein:poststelle@jumi.landsh.de
Thuringia:LM-Ueberendung@tlv.thueringen.de

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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, Listeria, Listeria monocytogenes

USA – Natural Grocers Issues Voluntary Recall on Organic Elderberries Due to Potential Presence of Salmonella

Posted on November 3, 2020 by | Leave a comment

FDA

Vitamin Cottage Natural Food Markets, Inc., a Lakewood, Colorado-based natural grocery retailer, is voluntarily recalling Natural Grocers Brand 4-ounce Organic Whole Elderberries after being notified by its supplier of the potential presence of Salmonella. Salmonellais an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. If you are experiencing these symptoms, and believe you may have been exposed to Salmonella, please report to a medical provider.

To date, the company has received no reports of illness or injury but is acting out of an abundance of caution to voluntarily recall any of the potentially affected product in the marketplace.

After initially certifying that this product had tested negative for Salmonella and was fit for human consumption, our supplier subsequently notified the company of the potential presence of Salmonella in specific lots of organic elderberries.

Consumers who may have purchased this product are advised to discontinue use immediately and discard or return the product for credit or refund. The recalled product is packaged in clear plastic bags weighing 4-ounces and bearing the “Natural Grocers” label. Only packages bearing the following pack dates are being recalled at this time: 20-216, 20-225, 20-246, 20-265, & 20-281.

UPC Code

Description

Packed on Dates
000082003043 Org Whole Elderberries 4 oz 20-216, 20-225, 20-246, 20-265 & 20-281

The product was distributed to 159 Natural Grocers stores located in Arkansas, Arizona, Colorado, Iowa, Idaho, Kansas, Louisiana, Minnesota, Missouri, Montana, Nebraska, Nevada, New Mexico, North Dakota, Oklahoma, Oregon, Texas, Utah, Washington and Wyoming. Consumers can find the specific locations of Natural Grocers’ stores in those states at: https://www.naturalgrocers.com/store-directoryExternal Link Disclaimer

Consumers with questions may contact the company by calling Customer Service at 303-986-4600, ext. 80801, Monday through Friday 8:00 a.m. to 5:00 p.m. (MST).

Company Contact Information

Consumers:
Customer Service
 303-986-4600, ext. 80801
Media:
Pamela Lipshitz
 plipshitz@naturalgrocers.com

Product Photos

  • “Natural Grocers Organic Whole Elder Berries, 4 oz. package”

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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, Salmonella, Uncategorized