Category Archives: bacterial contamination

RASFF Alert – Foodborne Outbreak -Salmonella – Fuet Sausage

Posted on September 4, 2020 by | Leave a comment

European Food Alerts

RASFF

foodborne outbreak suspected (Salmonellosis) to be caused by fuet sausage from Spain in France

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, RASFF, Salmonella

RASFF Alerts – Salmonella – Sesame Seeds – Chicken Thighs – Minced Beef – Chicken Quarters – Chicken Wings – Chicken Breast – Minced Veal – Beef Strips – Betel Leaves – Salad made of Rice, Vegetables, Eggs and Tuna – Eggs – Poultry Kebabs – Pepper – Black Pepper – Turkey Rump

Posted on September 4, 2020 by | Leave a comment

European Food Alerts

RASFF

Salmonella (presence /25g) in hulled sesame seeds from Nigeria in Greece

RASFF

Salmonella (presence /25g) in frozen chicken thighs from the Netherlands in Netherlands

RASFF

Salmonella enterica ser. Infantis (presence /25g) in chilled minced beef from the Netherlands, with raw material from Hungary in Sweden

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken quarters from Poland in Poland

RASFF

Salmonella group C1 (presence /25g) in chicken wings from Poland in Poland

RASFF

Salmonella enterica ser. Infantis (presence /25g) in chilled chicken breast fillets from the Netherlands in the UK

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken thigh meat boneless skinless from Poland in Estonia

RASFF

Salmonella enterica ser. Infantis (in 2 out of 5 samples /25g) in frozen chicken broiler thighs from Hungary in Lithuania

RASFF

Salmonella (presence /25g) in frozen beef strips from Germany in Germany

RASFF

Salmonella (4 of 5 samples /25g) in betel leaves from Thailand in the UK

RASFF

Salmonella (presence /25g) in betel leaves from Thailand in the UK

RASFF

Salmonella (2 out of 5 samples /25g) and too high count of Escherichia coli (1200 CFU/g) in betel leaves from Thailand in the UK

RASFF

Salmonella (presence /25g) in chilled salad made of rice, vegetables, eggs and tuna from France in France

RASFF

Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken thighs from Poland in Poland

RASFF

suspicion of Salmonella enterica ser. Enteritidis (found on egg shells /25g) in eggs from Poland in Poland

RASFF

Salmonella enterica ser. Typhimurium (in 4 out of 5 samples /25g) in chilled chicken meat from Poland in Poland

RASFF

Salmonella (in 3 out of 5 samples /25g) in frozen poultry kebab from Belgium in Belgium

RASFF

Salmonella enterica ser. Agona (presence /25g) and Salmonella enterica ser. Soerenga (presence /25g) in pepper from Brazil in Germany

RASFF

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

RASFF

Salmonella (presence /25g), Salmonella enterica ser. Enteritidis (presence /25g) and Salmonella enterica ser. Newport (presence /25g) in skinless boneless chicken fillets from Poland in Italy

RASFF

Salmonella enterica ser. Indiana (in 2 out of 5 samples /25g) and Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (in 3 out of 5 samples /25g) in frozen turkey rump from France in France

RASFF

Salmonella (presence /25g) in sesame seeds from India in the Netherlands

RASFF

Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the Netherlands

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella, Salmonella Betel Leaves, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Eggs, Salmonella Sesame Seeds

RASFF Alerts – Animal Feed – Spoilage – Beef Tripe – Enterobacteriaceae – Fish Meal – Salmonella – Dried Calf Gullets – Toasted Soya Bean

Posted on September 4, 2020 by | Leave a comment

As I have been on annual leave i have covered the last two weeks RASFF Alerts.

RASFF

spoilage of beef tripe treats for dogs from Turkey in the UK

RASFF

high count of Enterobacteriaceae (10^3 CFU/g) in fish meal from Chile in Spain

RASFF

Salmonella (present /125g) in dried calf gullets from Poland in Germany

RASFF

Salmonella enterica ser. Agona (presence /25g) in toasted soy bean from Belgium in Belgium

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Posted in Animal Feed, Bacteria, bacterial contamination, dog chews, Enterobacteriaceae, food contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, Food Safety, Food Testing, microbial contamination, Microbiology, RASFF, Salmonella

Denmark – Outbreak of Salmonella Strathcona in Denmark

Posted on September 3, 2020 by | Leave a comment

SSI

From May to August 2020, 23 people are registered with a special type of salmonella in Denmark. The outbreak is being investigated to pinpoint the source of the infection and stop the outbreak.

Last edited on 25 August 2020
From 26 May to 4 August, 23 cases of Salmonella Strathcona have been reported to the Statens Serum Institut (SSI) (see figure). The sick live all over the country, and there are 19 women and 4 men aged 3-95 years. The median age is 65 years. A total of 15 (65%) of the patients have been hospitalized.

Interviews with the affected persons show that they had not been traveling in the period before they became ill, they did not know each other, and they had not participated in joint events. This suggests that it is a common food that has been sold throughout the country that is the source of infection.

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, microbial contamination, Microbiology, Salmonella

Denmark – Tartars and Ground Beef – Salmonella

Posted on September 3, 2020 by | Leave a comment

DVFA

Hilton Foods A / S is recalling tartar and ground beef. Salmonella has been detected in tartar by analysis, and due to the risk of contamination, both products are being recalled.

Recalled Foods , Published: September 2, 2020

What food:
Coop tatar – minced meat under 6% fat
Net weight: 180g
expiry date: 04.09.2020.
EAN barcode: 5700384134074

Which food:
Coop minced beef – minced meat
Production date: 31.08.2020
Last use date: 07.09.2020
EAN barcode: 5700380600597

Sold in:
Tatar is sold in Kvickly, SuperBrugsen, Irma and on Coop.dk/M.

Minced beef is sold in Kvickly, SuperBrugsen, DagliBrugsen and Fakta.

Company recalling:
Hilton Foods A / S, Brunagervej 4, 8361 Hasselager.

Cause:
Salmonella in tartar produced on 31.08.2020 has been detected by analysis. Due to the risk of contamination, both products are recalled.

Risk:
There is a risk of infection with salmonella. The symptoms are i.a. diarrhea, nausea, abdominal pain, fever and vomiting.

Advice for consumers: The Danish
Veterinary and Food Administration advises consumers to deliver the product back to the store where it was purchased or to discard it.

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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, Salmonella

Belgium – Recall of Colruyt Product: Ham Sausage – Listeria monocytogenes

Posted on September 3, 2020 by | Leave a comment

AFSCA

During microbiological checks carried out by the supplier, the presence of Listeria monocytogenes was detected in the ham sausage product bearing the use-by date of 9/15/2020 .

In consultation with the AFSCA, Colruyt therefore decided to withdraw the product concerned from sale.

This ham sausage is sold in Colruyt stores with the following self-service butcher’s: Colruyt Bouwel and Colruyt Zoersel . Colruyt guarantees 100% that the products concerned are no longer in these 2 stores.

Customers are asked not to consume this product and to bring it back to the store, where they will be reimbursed. In the meantime, this product has been removed from the shelves of all of our stores.

Product Description :

  • Ham sausage 300 g
  • Use by date (DLC): 09/15/2020
  • Sales period: from 8/28/2020 to 8/31/2020 inclusive
  • Item number: 19968

Product sold in Belgium via Colruyt Bouwel and Colruyt Zoersel .

For more information , customers can contact Colruyt Group customer service on 0800 99 124.

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Posted in afsca, 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

Denmark – Outbreak of Salmonella Kasenyi in Denmark

Posted on September 3, 2020 by | Leave a comment

SSI

From June to July 2020, 11 people are registered with a special type of salmonella in Denmark. The outbreak is being investigated to pinpoint the source of the infection and stop the outbreak.

Last edited on 25 August 2020
From 10 June to 16 July, 11 cases of Salmonella Kasenyi have been reported to the Statens Serum Institut (SSI) (see figure). The sick live primarily in the metropolitan area – but there are also a few sick elsewhere in the country (see table). The patients are 9 women and 2 men aged 27-78 years. The median age is 53 years. Three (27%) of the patients have been hospitalized.

Interviews with the affected persons show that they had not been out traveling until they became ill, they did not know each other, and they had not participated in joint events. It therefore suggests that it is a common food that has been sold throughout the country that is the source of infection.

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Salmonella

Europe – EU agency reports cases of Salmonella after contaminated imported nuts

Posted on September 3, 2020 by | Leave a comment

EU agency reports cases of Salmonella after contaminated imported nuts

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Microbiology, Salmonella, Salmonella in Brazil Nuts

Canada – Public Health Notice: Outbreak of Salmonella infections linked to red onions imported from the United States

Posted on September 3, 2020 by | Leave a comment

PHS

August 31, 2020 – Update

The outbreak investigation is ongoing as illnesses continue to be reported to the Public Health Agency of Canada. Since August 21, there have been 78 additional illnesses reported in the ongoing Canadian investigation. There are now 457 confirmed cases in Canada. One individual has died, but it is not known if Salmonella contributed to the cause of death.

There is no evidence to suggest that onions grown in Canada are associated with this outbreak. Onions imported from the United States are under investigation.

Do not eat, use, sell or serve any red, white, yellow, and sweet yellow onions from Thomson International Inc. of Bakersfield, California, USA, or any products made with these onions. This advice applies to all individuals across Canada, as well as retailers, distributors, manufacturers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes.

If you are not sure where a red, yellow, white, or sweet yellow onion was grown, do not eat it. This notice contains more advice on how to avoid getting sick.

The Canadian Food Inspection Agency (CFIA) has issued food recall warnings for related products that came to Canada. Some of these products were possibly distributed nationally. Additional food recall warnings in Canada are possible. More information on recalled products is available on CFIA’s website.

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Posted in Bacteria, bacterial contamination, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, food recall, Food Safety, Food Safety Alert

China – Durian grabbed from sunken vessel sicken 523 Guangxi villagers – Vibrio parahaemolyticus

Posted on September 3, 2020 by | Leave a comment

The Standard

Food Illness

A total of 523 Chinese villagers suffered from food poisoning symptoms after eating durian from a capsized cargo ship in Guangxi on August 26, the local disease control center announced on Tuesday, the state media said.

A later investigation showed that they were infected with vibrio parahaemolyticus bacterium, which, when ingested, causes gastrointestinal illness in humans, and was probably caused by the durian becoming contaminated by sea water.
An announcement from the local government on August 27 said 101 of the villagers suffered from abdominal pains, diarrhea and vomiting while others only displayed mild symptoms. Nine people are currently in hospital,
Video clips circulating online showed the villagers rushing to the sea to try and recover durian floating on the sea water’s surface, after a cargo ship loaded with durian overturned around 200 meters away from the coast of Dongxing in Guangxi on August 26.
Local authorities tried to stop the villagers, but they still managed to recover some durian.
More common in the sea, vibrio parahaemolyticus bacterium is a microorganism that favors salty food, and is commonly found in food poisoning cases in coastal areas in the summer and autumn months, Guangxi Center for Disease Prevention and Control said.
It often lurks in fish, shrimp, crab, shellfish and other seafood, and occasionally spreads through salted products like pickles, seasoned meats and salted eggs. It is suspected the durian, soaked in sea water, could have been contaminated with the microorganism.
Experts said the incubation period for those infected with the bacterium ranges from 1 hour to 4 days, but lasts 10 hours in most cases. The symptoms resulting from its ingestion start quickly, and include chills, abdominal pains, nausea and vomiting, followed by fever, diarrhea, and watery or bloody stool.

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Vibrio, Vibrio parahaemolyticus