The Canadian Food Inspection Agency (CFIA) and Milford Bay Trout Farm Inc. are warning the public not to consume the Milford Bay Trout Farm Inc. Smoked Trout Filet, described below, because this product may be contaminated with Clostridium botulinum. Toxins produced by this bacteria may cause botulism, a life-threatening illness there have been no reported illness yet.
The FSA have issued a reminder on how to avoid Botulinum poisoning following recent cases of the rare foodborne poisoning cases in Olives and Korma Sauce.
After the Botulinum contamination of Olives which resulted in a death in Finland and withdrawal of the product in the UK and USA. The Canadian Food Inspection Agency have recalled another batch of Olives. The Canadian Food Inspection Agency (CFIA) and Marché Transatlantique Inc. are warning the public not to consume the Domaine de l’Oulivie brand Lucque Olives de Pays described below because the product may be contaminated with Clostridium botulinum. Toxins produced by this bacteria may cause botulism, a life-threatening illness.
An article in Food Production Europe has reported that the FSA have stated that the all clear for Premier Foods in regards to the Botulinum scare is “premature”.
The FSA has said it that is too early to rule out any avenue of possible contamination.
An article in Food Manufacture has a statement from an agent stating that after a FSA inspection that Premier Foods who produce the sauce are not responsible for the recent cases of suspected Botulinum in Loyd Grossman Korma Sauce.
A further article in the same online journal (Food Manufacturer) also reports on the poor year that Premier Foods has had with profit warnings and now this Botulinum scare. It is difficult to assess the damage done.
The FSA is trying to heighten awareness to Botulinum symptoms in a follow-up to the two cases of botulinum poisoning that has happened in Glasgow in the last couple of days.
These are two links to further information.
The Food Standards Agency is advising people not to consume specific jars of Loyd Grossman Korma sauce. This is because of the risk of botulism poisoning.
Only one jar from the batch is known to have been contaminated with the bacteria Clostridium botulinum, which causes botulism, but the Agency is advising people not to eat products from this batch as a precautionary measure
The affected batch is:
Anyone who has any of the jars from this batch of Loyd Grossman Korma sauce should not eat it. No other batches of Loyd Grossman products are thought to be affected.
Two members of the same family who have contracted botulism and have eaten from a jar of this batch of sauce have been hospitalised in Scotland. The FSA will issue more information as it becomes available.
An article in Food Production Daily last week reported that the FSA had withdrawn a batch of olives that were contaminated with botulinum toxin after they were implicated in cases in Finland. One person has now dies in Finland after consuming the olives. More details can be found at the link above and include the Food Safety Authority of Ireland (FSAI) comments.
FoodWorld 