Product Category
Food
Product subcategory
Meats
Product brand name
Mont Charvin Saltings
Model names or references
Charvinettes with porcini mushrooms
Product identification
Batch
Lot 261/24
Storage temperature
Product to be stored at room temperature
Health mark
FR.74-104-001 CE
Geographic area of sale
Whole France
Distributors
Regional product stores
Posted in Bacillus, Bacillus cereus, Bacterial Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin
Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
THE NORMAN BOUQUET – LECANU – LA MANUFACTURE DE FECAMP
Model names or references
Trout rillette 200 GR Trout rillette 90 GR Safate rillette 90 gr Mackerel rillette 90 gr Cod rillette 90 gr Haddock rillette 90 gr Wild salmon rillette 90 gr
Product identification
Batch Date
627 Minimum durability date 06/30/2027
625/627 Minimum durability date 06/30/2027
618/620 Minimum durability date 06/30/2027
609 Minimum durability date 06/30/2027
587 Minimum durability date 05/31/2027
573/574 Minimum durability date 04/30/2027
573 Minimum durability date 04/30/2027
568 Minimum durability date 04/30/2027
565/568 Minimum durability date 04/30/2027
565 Minimum durability date 04/30/2027
535/537 Minimum durability date 03/31/2027
523 Minimum durability date 03/31/2027
Products List
PRODUCT_LIST.pdfAttachment
Packaging
90 GR glass jar
Start/End of marketing date
From 03/01/2024 to 06/30/2027
Storage temperature
Product to be stored at room temperature
Health mark
FR 76.259.013 CE
Geographic area of sale
Regions: Normandy
Distributors
the Norman bouquet Lecanu quintessence the sea to drink the chattering magpie sea counter domain of the senses
Posted in Bacterial Toxin, Clostridium, Clostridium botulinum, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin
Clostridia producing botulinum toxin in chilled soup with emmer and vegetables from Italy in Malta
Posted in Bacterial Toxin, Clostridium, Clostridium botulinum, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF
Do not consume, use, sell, serve, or distribute recalled products
The affected product is being recalled from the marketplace because it may permit the growth of Clostridium botulinum.
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, 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.
Posted in Bacterial Toxin, CFIA, Clostridium, Clostridium botulinum, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Toxin
A lethal toxin, found in blood samples of Taiwan restaurant customers suffering from food poisoning, has also been found in stool samples of a chef from the establishment.
The toxin is suspected to be responsible for the deaths of two customers after eating char kway teow from Polam Kopitiam.
Taipei, April 2 (CNA) A toxin believed to be the key to a lethal food poisoning outbreak in a Taipei restaurant has been detected in one of the environmental samples taken from the restaurant’s kitchen, confirming the presence of Bongkrecik acid in the restaurant, according to officials and experts on Tuesday.
At a press conference on Tuesday morning, Taipei Mayor Chiang Wan-an (蔣萬安) said the toxin, Bongkrekic acid, was found on samples collected from a chopping board, two knives, and one of the chef’s hands in the Xinyi branch of Malaysian restaurant chain Polam Kopitiam on March 24.
Toxins may have been the cause of several infants aged 5–6 months becoming ill after eating products from Den Sorte Havre between November and January. The products were withdrawn from the market in January.
At the beginning of January, the Norwegian Food Safety Authority was notified that several infants aged 5–6 months had become ill after eating products from Den Sorte Havre. The investigations of the products show the discovery of toxins produced by the bacterium Bacillus cereus.
The Norwegian Food Safety Authority has collaborated with the Norwegian Veterinary Institute (VI), the Norwegian University of Environmental and Biosciences (NMBU) and the Norwegian Institute of Public Health (FHI), and carried out extensive mapping and analysis work to find a possible reason why the children fell ill.
FHI has interviewed twelve of the guardians who have notified the Norwegian Food Safety Authority about this.
– The observed course of the disease in the children is typical of food poisoning caused by a toxin produced by the bacterium Bacillus cereus, says senior researcher Umaer Naseer at FHI.
Usually this type of food poisoning causes vomiting and vomiting shortly after ingestion (0.5-6 hours), and lasts for a day or less.
The Norwegian Food Safety Authority has a close dialogue with the business in the work to investigate where in the production process bacterial toxins may have been formed and will have further follow-up of the business.
The children live in eight different counties. The children had eaten three of the five products aimed at children from Den Sorte Havre; Starter porridge, Adaptation to solid food and Oatmeal with banana, from the end of November 2023 until the beginning of January 2024. All but one of the children were aged 5-6 months, and all had repeated bouts of vomiting 1-2 hours after ingestion. One of the children was a few months older than the others, and did not vomit but had diarrhea after eating the product. Few of the children developed a fever, but several parents reported a shorter period when it was difficult to get in touch with the child.
Ten of the children have had contact with the health service due to the symptoms, but none of them have been admitted to hospital. The children with vomiting became symptom-free after a few hours or up to a day, and the child with diarrhea was ill for a week. All the children are now healthy.
VI and NMBU have carried out laboratory analyzes of samples taken from products at the homes of the affected families. Some of the samples show traces of a toxin produced by the bacterium Bacillus cereus . In some of the samples, the concentration was high enough to cause illness in young children.
Bacillus cereus is usually transmitted through the consumption of contaminated food containing bacteria (diarrhea type) or toxins (vomiting type). Traditionally, starchy foods, such as rice and pasta, have been associated with the type of vomiting.
To prevent infection from bacillus cereus bacteria (diarrhea type), hot food should be kept piping hot (higher than 60°C) until serving. If the food is to be cooled, this should be done quickly and in small volumes. Leftovers should be heated sufficiently before serving.
Toxins produced by bacillus cereus bacteria (vomiting type) can withstand heat and boiling. Heating food containing such bacteria will therefore not prevent infection.
Event ID: 93557
Voluntary / Mandated:
Voluntary: Firm initiated
Product Type: Food
Status: Ongoing
Distribution Pattern:
U.S. Distribution to Supermarkets in CA, HI, WA, IL, NV, and TX. No foreign distribution.
Recalling Firm:Foremost Foods International, Inc.
2883 Surveyor St
Pomona, CA 91768-3251
United States
Press Release URL(s):
Recall Initiation Date:
12/1/2023
Center Classification Date:
1/4/2024
1
Pamana Premium Marinated Baby Bangus (Deboned Marinated Baby Milkfish), Net Weight to be Weight at Time of Sale
F-0691-2024
Class II
All product codes
432 boxes
Potential C. botulinum growth and toxin formation. Frozen bangus (milkfish) in reduced oxygen packaging does not contain instructions to keep frozen and instructions for proper thawing (e.g., “Important, keep frozen until used, thaw under refrigeration immediately before use.”).
2
Pamana Premium Marinated Bangus (Deboned Marinated Milkfish), Net Weight to be Weight at Time of Sale
F-0692-2024
Class II
All product codes
407 boxes
Potential C. botulinum growth and toxin formation. Frozen bangus (milkfish) in reduced oxygen packaging does not contain instructions to keep frozen and instructions for proper thawing (e.g., “Important, keep frozen until used, thaw under refrigeration immediately before use.”).
3
Pamana Premium Bangus Belly (Cut Deboned Milkfish Belly), 340 g (120 oz)
F-0693-2024
Class II
All product codes
448 boxes
Potential C. botulinum growth and toxin formation. Frozen bangus (milkfish) in reduced oxygen packaging does not contain instructions to keep frozen and instructions for proper thawing (e.g., “Important, keep frozen until used, thaw under refrigeration immediately before use.”).
The Food and Drug Administration announced on Jan. 3 that it is currently suspending sales and recalling the Orion food company’s popular “Custard” snack after detecting food poisoning bacteria in the product. Custard is considered to be one of Orion’s signature products alongside Choco Pies.
According to the FDA, Staphylococcus aureus, the detected bacterium, secretes toxins in food, causing symptoms like vomiting and diarrhea. A “non-compliant” judgment is issued if even one of five samples tests positive for this bacterium during inspections.
The manufacturing date of the affected product is Dec. 22, 2023, with an expiration date of June 21, 2024. The product is a 276 g package containing 12 snacks weighing 23 g each. It was found that a total of 1,318.2 kg of this product had been shipped from Orion’s 4th Cheongju factory.
An Orion representative stated, “We immediately took recall measures upon receiving the results of our self-administered quality inspection. Most of the products targeted for recall have already been collected, and we plan to complete the recall by tomorrow.”
출처 : Businesskorea(https://www.businesskorea.co.kr)
Posted in Bacterial Toxin, FDA, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Staphylococcal Toxin, Staphylococcus aureus
Improving the identification of toxin-producing bacteria is a real challenge for understanding food poisoning episodes. As part of the Joint European “One Health” Program coordinated by ANSES, the agency coordinated a European collaborative project on the toxin-producing bacteria which cause the most collective foodborne illnesses (TIAC).
Staphylococcus aureus, Bacillus cereus and Clostridium perfringens were at the heart of the European TOX-Detect project. This trio was not chosen at random: they are the toxin-producing bacteria most frequently involved in collective foodborne illness (TIAC) . According to the European Union Zoonoses Report One Health 2021 published by the European Food Safety Authority (EFSA), bacterial toxins are the second leading cause of TIAC after bacteria themselves (17%). The project, coordinated by ANSES, began in 2018 for a duration of 3 years. It was funded by the One Health EJP program and involved the Institut Pasteur, INRAE as well as various partners from several European countries.
“ Depending on the bacterial strains, the expression of virulence factors is not the same. These virulence factors are, for example, the presence of adhesion proteins or the production of toxins, in food or in the body. They serve the bacteria to counter the defenses that the host could put up against them, explains Yacine Nia, co-coordinator of the project and deputy head of unit of the Staphylococcus, Bacillus, Clostridium (SBCL) unit, of the food safety laboratory. of Anses. The ability of the bacteria to harm the body will be higher or lower depending on these virulence factors. »
Most poisonings caused by the toxins of the three bacteria studied cause gastrointestinal symptoms (nausea, vomiting, abdominal pain, diarrhea). Deaths may occur, especially in the most sensitive subjects.
FoodWorld 