Category Archives: Clostridium botulinum

Summary of the last two weeks RASFF Alerts – Clostridium botulinum – Dried Uneviscerated Roach

Posted on August 20, 2019 by KSW | Leave a comment

RASFF – Clostridium botulinum type E in dried uneviscerated roach manufactured in the Netherlands in Germany

Posted in Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, Uncategorized

USA – AWERS Grained Salmon Caviar Recalled For Possible Botulism

Posted on August 19, 2019 by KSW | Leave a comment

Food Poisoning Bulletin

AWERS Inc. of Bellevue, Washington is recalling Grained Salmon Caviar in 95 gram tins because it may be contaminated with botulinum toxin, which can cause life-threatening illness or death. Do not eat this product even if it does not look or smell spoiled. Botulinum toxin does not change the appearance, taste, or texture of food. No illnesses have been reported to date in connection with this issue.

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Argentina -Argentina reports two Clostridium botulism cases linked to hummus

Posted on May 22, 2019 by KSW | Leave a comment

Outbreak News Today

Image CDC

Two people from Villa Urquiza have contracted botulism and health officials have linked it to consumption of hummus, according to a Perfil report (computer translated).

According to the report, the packaged hummus was from a a firm that marketed -without any type of authorization- vegan products in its Buenos Aires neighborhood of Palermo.

The two female patients, aged 25 and 32, presented Thursday with symptoms compatible with botulism: blurred vision, difficulty in swallowing, muscle weakness, muscle fatigue, among others. Both are hospitalized in the intensive care unit of Sanatorium Güemes.

The Buenos Aires Ministry of Health began an epidemiological investigation and prevention and control measures were implemented. It was determined that the cases of intoxication were associated with the product: “Hummus, organic chickpea, Tsuki Macro Vegan brand”.

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Posted in Clostridium botulinum, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Research – Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C

Posted on March 31, 2019 by KSW | Leave a comment

MLA

Image CDC

The UK Food Standards Agency VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Guidance (FSA, 2017) restricts the shelf-life of VP/MAP foods (including fresh meat) held at 3°C to 8°C to 10 days, unless suitable grounds for a longer shelf-life can be identified. This project has used a risk assessment approach and carried out a challenge test experiment, to establish whether a shelf-life of greater than 10 days can be applied to fresh chilled meat (as it lacks a single known controlling factor). Fresh meat is taken to mean “meat that has not undergone any preserving process other than chilling, freezing or quick-freezing, including meat that is VP or MAP wrapped”.

A search of the literature failed to uncover any cases of botulism associated with fresh chilled VP or MAP meat.

Data provided by industry members of the project consortium indicates that UK industry applies a maximum chilled retail pack shelf life at 3°C to 8°C of up to 23 days for beef, 27 days for lamb, and 18 days for pork. Using a risk assessment approach, it was established that the current industry practice provides a high level of protection with respect to non-proteolytic Clostridium botulinum, estimated as >10.8 safety units (decimal number of products (i.e. >10 ^10.8) marketed per number causing botulism).

There is no evidence that currently-applied UK shelf lives combined with current production standards are unsafe. If changes are made to industry practice, then these may affect the level of protection.

A new challenge test study demonstrated that samples of beef and lamb inoculated with spores of non-proteolytic C. botulinum and incubated at 8°C, did not become toxic to day 50 for beef, day 35 for lamb, or day 25 for pork (i.e. <40 pg type B toxin g^-1 of meat and <40 pg type E toxin g^-1 of meat).

The estimation of the level of protection and the results from the new challenge test experiment both support a shelf-life of greater than 10 days for fresh chilled beef, lamb and pork held at 3°C to 8°C, and also support currently-applied UK shelf lives combined with current production standards.

The ability not to be constrained by a 10-day shelf-life, as indicated in present FSA (2017) guidelines, and the freedom to adopt a shelf-life greater than 10 days at 3°C to 8°C for fresh chilled beef, lamb and pork is of significant economic/social/sustainability benefits to producers/processors/retailers. Such freedom removes a technical barrier to trade. There may also be environmental/consumer benefits through lower food wastage.

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Posted in Clostridium botulinum, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Uncategorized

Canada – Bottled Bar Clams Recalled For Possible Clostridium Botulinum

Posted on March 22, 2019 by KSW | Leave a comment

Food Poisoning Bulletin

Image CDC

Out of the Blue Fish & Seafood Market, located at 1A The Square in Bayfield, Ontario, Canada, is recalling bottled bar clams because they may permit the growth of Clostridium botulinum bacteria. No illnesses or adverse reactions have been reported to date in connection with this recall.

The recalled products are Out of the Blue Fish & Seafood Market bottled bar clams. All units sold from October 1, 2o18 up to and including February 28, 2019 are recalled. In addition, unbranded bottled bar clams are recalled. All units sold from October 1, 2018 up to and including February 28, 2019 are recalled. Neither product has a UPC number.

Foods that are contaminated with this bacteria can become contaminated with the botulism toxin, which can cause severe illness and death. Symptoms of botulism food poisoning include facial paralysis, drooping eyelids, blurred or double vision, difficulty speaking, slurred speech, and unreactive or fixed pupils. Other symptoms can include difficulty swallowing and generalized weakness. As the toxin progresses through the body, downward in a parallel way, breathing will become difficult. An antitoxin is available, but it is only administered in hospitals.

Foods that are contaminated with this toxin do not look, smell, or taste different, and the texture of the food is not affected. Do not even try to taste foods that may contain this toxin.

If you purchased their products, do not eat them. Wrap them well in foil or plastic wrap, then put them into a secure garbage can so other people and animals can’t access them. Or you can return them to the place of purchase for a refund.

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Posted in Clostridium botulinum, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Canada – Food Recall Warning – Bottled bar clams recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on March 18, 2019 by KSW | Leave a comment

CFIA

Image CDC

Recall details

Ottawa, March 15, 2019 – Out of the Blue Fish & Seafood Market is recalling bottled bar clams from the marketplace because they may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

The following products were sold at Out of the Blue Fish & Seafood Market, 1A The Square, Bayfield, Ontario.

Recalled products

Brand Name	Common Name	Size	Code(s) on Product	UPC
Out of the Blue Fish & Seafood Market	Bottled bar clams	N/A	All units sold from October 1, 2018 up to and including February 28, 2019	None
None	Bottled bar clams	N/A	All units sold from October 1, 2018 up to and including February 28, 2019	None

What you should do

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

Check to see if you have recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

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.

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Posted in CFIA, Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

UK – The Condiment Company recalls Hunter & Gather Avocado Oil Mayonnaise due to a lack of microbiological controls – Clostridium botulinum

Posted on February 27, 2019 by KSW | Leave a comment

FSA

The Condiment Company Ltd is recalling Hunter & Gather Avocado Oil Mayonnaise because of concerns over the company’s procedures in place to control Clostridium botulinum.

Product details

Hunter & Gather Avocado Oil Mayonnaise
Pack size	250g
Batch code	25/09/19
Best before	25 September 2019

No other The Condiment Company products are known to be affected.

Risk statement

Manufacturing controls that could potentially affect the safety of the product listed above could not be demonstrated satisfactorily by the company. The issue relates to controlling factors to prevent the growth and toxin production of Clostridium botulinum.

Botulinum toxin may cause a serious form of food poisoning called botulism and can be fatal.

A recall from customers is being carried out as a precautionary measure.

Action taken by the company

The Condiment Company Ltd is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

Our advice to consumers

If you have bought any of the above product do not eat it. Instead, return it to the store from where it was bought for a full refund.

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Research – An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

Posted on February 21, 2019 by KSW | Leave a comment

Wiley Online

Abstract

In the current study, döner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial quality during storage at 4 °C. In addition, the effect of microwave heating before consumption on the microbial quality of döner kebabs was also investigated. Total mesophilic aerobic bacteria and total psycrophilic aerobic bacteria counts of döner kebabs increased during storage and reached to 6.48, 8.27, 8.15, 3.96 and 5.58, 8.53, 8.63, <1.00 log cfu/g in AP (9th day), MAP (29th day), VP (29th day) and SVP (99th day) groups, respectively. Although coliform, Escherichia coli and Staphylococcus aureus counts of döner kebabs were below 3 MPN/g, 3 MPN/g, 2 log cfu/g in all groups, respectively; no Clostridium perfringens and Listeria monocytogenes was detected in any of the groups during storage. Microwave heating was found effective on reducing the microbial load of döner kebabs. It was concluded that without any additional preservation techniques, the SVP prolonged the shelf life of döner kebabs more than 20, 6, and 5 times comparing to AP, MAP, and VP groups, respectively.

Practical applications

Döner kebab is a meat product which is very convenient for microbial growth due to its nutritional and chemical composition. Döner kebab that cannot be sold immediately after production causes high economic losses since the shelf life of döner kebab is very short after cooking. Therefore, it requires additional preservation techniques in order to prevent the economic losses after cooking and to have the opportunity of secure serving of it where döner kebab oven is not present. In the current study, sous vide (SV) applied döner kebabs protected their microbiological quality at least 100 days at 4 °C without any additional preservation techniques and application of SV after cooking provided döner kebabs with a longer shelf life comparing to air packaging, modified atmosphere packaging and vacuum packaging methods. Besides, microwave heating was applied to döner kebabs in order to simulate the conditions of consumption. Microwave heating before consumption significantly reduced the microbial load of döner kebabs.

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Posted in Clostridium botulinum, Clostridium perfringens, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Staphylococcus aureus, Uncategorized

USA – Smoked Alaska Seafoods, Inc. Recalls 6.5 oz Jars & Cans of Smoked Silver Salmon Because of Possible Health Risk

Posted on February 20, 2019 by KSW | Leave a comment

FDA Front Label - WILD ALASKA, SMOKED SILVER SALMON

Smoked Alaska Seafoods, Inc. of Wasilla, AK is recalling all jars and cans of Smoked Silver Salmon in 6.5 oz. containers with the production code of AL81111133 on the bottom of the jar/can because it has the 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.

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 Smoked Silver Salmon was sold to distributors throughout the state of Alaska primarily in gift stores in the Anchorage and Fairbanks area.

Smoked Alaska Seafoods, Inc. produces several species of smoked salmon in flexible retortable pouches, glass jars and black two-piece metal cans. The flexible retortable pouches are not affected by this recall.

No illnesses have been reported to date. The recall was initiated as a result of an independent audit paid for by Smoked Alaska Seafoods, Inc. A review of the thermal processing records determined the recalled lot did not receive the prescribed thermal process and was therefore underprocessed. Consumers should destroy the product, return it to the place where purchased for a refund or contact Smoked Alaska Seafoods, Inc. for a refund or replacement.

This recall is being made with the knowledge of US Food and Drug Administration and the Alaska Department of Environmental Conservation.

Consumers who have purchased this product and have questions or need additional information should call the company at (907) 355-5533 from 8:00 AM to 8:00PM Alaska time.

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Posted in Clostridium botulinum, FDA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Canada – Food Recall Warning – Vivi and Tom Baby Food brand baby and toddler foods recalled due to potential presence of dangerous bacteria – Clostridim botulinum

Posted on February 15, 2019 by KSW | Leave a comment

CFIA CIFA

Recall details

Ottawa, February 14, 2019 – Vivi and Tom Baby Food is recalling various baby and toddler foods from the marketplace because they may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

Recalled products

Brand Name	Common Name	Size	Code(s) on Product	UPC
Vivi & Tom	Beef Meatballs	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Broccoli, Potato & Basil Purée	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Beef & Squash Purée	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Salmon & Mango Purée	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Chicken & Parsnip Purée	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Liver & Pear Purée	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Sweet Potato Applesauce	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Fish Cakes	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Chicken Meatballs	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Carrot, Peach & Apricot Purée	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None
Vivi & Tom	Squash Bites	N/A	All product sold from November 22, 2018 to February 14, 2019,inclusive.	None

This recall was triggered by the Canadian Food Inspection Agency’s (CFIA) inspection activities. 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 recalled product from the marketplace.

Illnesses

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

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Category Archives: Clostridium botulinum

Summary of the last two weeks RASFF Alerts – Clostridium botulinum – Dried Uneviscerated Roach

USA – AWERS Grained Salmon Caviar Recalled For Possible Botulism

Argentina -Argentina reports two Clostridium botulism cases linked to hummus

Research – Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C

Canada – Bottled Bar Clams Recalled For Possible Clostridium Botulinum

Canada – Food Recall Warning – Bottled bar clams recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Recall details

Recalled products

What you should do