Product: Pesto a l’ail des ox
Brand: O PTITS OIGNONS – cuisine mobile by Thierry Leloup
Substance/Risk: Botulinum
Country of origin: France
News/Notice: 12/09/2024
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Category Archives: Clostridium botulinum
Italy – Pesto – O PTITS OIGNONS – cuisine mobile by Thierry Leloup – Clostridium botulinum
Posted in 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
Luxembourg – Wild garlic pesto from the O PTITS OIGNONS brand – Clostridium botulinum
As a precautionary measure, the Luxembourg authorities wish to inform you that the following product is being recalled in France :
| Name | WILD GARLIC PESTO |
| Brand | O PTITS OIGNONS – mobile kitchen by Thierry Leloup |
| Batch | All lots |
Danger : Clostridium botulinum (agent responsible for botulism)
Botulism is a rare disease that most often results from the consumption of contaminated food containing botulinum toxin produced by Clostridium botulinum . This toxin develops in particular in canned or home-made or artisanal delicatessen products for which the sterilization process has not been mastered. Symptoms generally appear 12 to 72 hours after ingestion of contaminated food, but they can develop earlier or later (2 hours to 10 days). Botulinum poisoning is characterized by neurological signs: sensation of blurred vision, drooping eyelids, speech disorders, difficulty swallowing, dry mouth, muscle weakness. Digestive signs (constipation, vomiting, diarrhea) often accompany neurological signs.
Distribution in Luxembourg commerce is not known to date.
On the other hand, this product was able to be brought back to Luxembourg after having been purchased in France .
Cans of this pesto were sold at the following events (Indre et Loire department):
• Plant and Spring Festival at the Château de la Bourdaisière in Montlouis-sur-Loire, from March 30 to April 1, 2024;
• “Nature in celebration” festival at the Château de Cangé in Saint-Avertin, April 13 and 14, 2024;
• Garlic and basil fair in Tours, July 26, 2024;
• Tomato and flavors festival at the Château de la Bourdaisière in Montlouissur-Loire, September 7 and 8, 2024.
Information source: RASFF (Rapid Alert System for Food and Feed)
Posted in 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
France – Pesto linked to five botulism cases in France
Several people are suspected to have developed botulism after eating pesto in France.
The Centre-Val-de-Loire Regional Health Agency received reports of five probable cases of botulism following a family meal.
Sick people ate wild garlic pesto from the “O Ptits Oignons” brand. The five cases are currently hospitalized in an intensive care unit.
France – WILD GARLIC PESTO – Clostridium botulinum
- Product CategoryFood
- Product subcategorySoups, sauces and condiments
- Product brand nameO PTITS OIGNONS – mobile kitchen by Thierry Leloup
- Model names or referencesall jars manufactured: all manufacturing dates, all best before dates – DLUO.
- Product identification
Batch All lots - Packagingglass jar
- Storage temperatureProduct to be stored at room temperature
- Geographic area of saleDepartments: INDRE-ET-LOIRE (37)
- DistributorsCans of this pesto were sold at events in the Indre et Loire department, see pdf file.
- List of points of saleIt_is_worth_noting_that_cans_of_this_pesto_were_sold_at_the_following_events.pdf
Posted in 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing
USA – Botulism case reported in New Jersey
The Camden County Health Department has been notified that a resident has tested positive for botulism.
Botulism is a rare illness that is caused by the bacterium clostridium botulinum and related bacteria that attack the body’s nerves. The disease can be spread through food or wounds.
“Botulism is rare, but it is a serious illness and is always considered an urgent medical matter,” said Camden County Health Officer Dr. Paschal Nwako. “It is important to note that botulism is not contagious and cannot spread from person to person, but the Health Department will continue to monitor the situation and investigate this case.”
Posted in Clostridium, Clostridium botulinum
Quebec- Warning not to consume garlic flower pesto prepared and sold by the company À Fleur D’Ail – Clostridium botulinum
QUÉBEC CITY , Aug. 23, 2024 /CNW/ – The Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), in collaboration with the company À Fleur D’Ail, located at 278, route 132 Ouest, in Carleton -sur-Mer, is advising the public not to consume the product indicated in the table below due to the absence of any indication regarding the shelf life, which is required. In fact, this product should have been consumed within 14 days of its manufacturing date (lot number). Beyond this period, this product could promote the proliferation of the bacteria Clostridium botulinum .
|
Product name |
Format |
Target lot |
|
“GARLIC FLOWER PESTO” |
250 ml |
Lot: 2024-07-16 |
The product that is the subject of this warning was offered for sale until August 22, 2024, and only at the establishment designated above. The product was packaged in a glass jar with a metal lid and sold refrigerated.
The operator is recalling the product in question. It has agreed with MAPAQ to issue this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it. They must return it to the establishment where they purchased it or throw it away.
Even if the affected product does not show signs of spoilage or have a suspicious odor, it could be a breeding ground for Clostridium botulinum bacteria . Food contaminated with the toxin from this bacteria can cause the following symptoms when ingested: facial paralysis, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, and impaired vision and speech. In severe cases, the illness can be fatal.
It should be noted that no cases of illness associated with the consumption of this food have been reported to MAPAQ to date.
Posted in Clostridium, Clostridium botulinum
USA – North Fish USA Inc. Recalls “Cold Smoked Capelin” Because of Possible Health Risk – Clostridium botulinum
North Fish USA Inc of Hallandale, FL is recalling the imported 9-ounce packages of “Cold Smoked Capelin,” because the product was found to be over 5” in length and uneviscerated, as such having potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled
The sale of uneviscerated fish over 5” in length may contain Clostridium botulinum spores as they are more likely to be concentrated in the viscera than any other portion of the fish. Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.
The recalled product was distributed in New York and Georgia states to be distributed further to retail stores on East Coast.
The product comes in a 9 ounce, plastic package marked with UPC code 4811527003360, and with best before date 07.13.2024 and 01.05.2025 stamped in the back of the package.
No illnesses have been reported to date in connection with this problem.
The potential for contamination was noted by Patriot Foods after routine inspection by New York State Department of Agriculture and Markets Foods Inspectors and subsequent analysis by Food Laboratory staff.
Consumers who have purchased imported 9-ounce packages of North Fish USA “Cold Smoked Capelin” are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at (954) 251-2021, Monday through Friday, from 8 am to 4 pm EST.
Posted in Clostridium, Clostridium botulinum, FDA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Microbiology, 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
France – FISH RILLETTE – Clostridium botulinum
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
Research – Avoid Botulism with Safe Canning Tips
Home canning has long been a popular method for preserving fresh fruits and vegetables, allowing food enthusiasts to enjoy their favorite produce year-round. However, the U.S. Food and Drug Administration (FDA) and the American Medical Association (AMA) warn that improperly canned foods can pose a serious health risk, potentially causing botulism – a rare but deadly kind of food poisoning.
Earlier this month, Food Poisoning News reported on a botulism outbreak at two family events in California linked to the consumption of a salad containing home-canned cactus pads. Ten people were hospitalized and two sisters were in intensive care as of July 8th.
Botulism, a rare but potentially fatal form of food poisoning, can occur when the bacterium Clostridium botulinum grows and produces toxins. Symptoms of botulism can include general weakness, dizziness, double vision, difficulty speaking or swallowing, breathing problems, muscle weakness, abdominal distension, and constipation. These symptoms may appear anywhere from six hours to two weeks after consuming contaminated food.
Belgium – Mushrooms in a jar “Gemeiner WeißTäubling” and “Edelreizker geschnitten, eingelegt” from the Tpyzah brand – Clostridium botulinum
In agreement with the AFSCA, Lackmann Group is withdrawing the products “Gemeiner WeißTäubling” and “Edelreizker geschnitten, eingelegt” of the Tpyzah brand from sale and recalling them from consumers due to the presence of botulinum toxins.
Lackmann Group asks its customers not to consume this product and to return it to the point of sale, where it will be refunded.
Product Description
- Product name: Gemeiner WeißTäubling
- Brand: Tpyzah
- Minimum expiry date (BBD = “best before”): 20.05.2025
- Lot number: 4250370532731
- Sales period: from 08.04.2024 to 20.06.2024
- Packaging type: glass jar
- Weight: 500g
- Product name: Edelreizker geschnitten, eingelegt
- Brand: Tpyzah
- Minimum expiry date (BBD = “best before”): 20.05.2025
- Lot number: 4250370593657
- Sales period: from 01/22/2024 to 07/23/2024
- Packaging type: glass jar
- Weight: 500g
The product was distributed by:
| Store Name / Distribution Chain Name | Street + number | Postal code | Municipality (city) |
| Nostalgia | Rue Leon Theodor 142 | 1090 | Throw Brussels |
| Hozain | 440 Brussels Street | 9050 | Ledeberg Ghent |
For further information please contact:
Malevska
02 779 37 21 (Jette)
09 230 96 70 (Ghent)
Posted in afsca, 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
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