Category Archives: Clostridium botulinum

Italy – Soup with spelled and vegetables – Clostridium botulinum

Posted on May 2, 2024 by | Leave a comment

Salute

Brand : Green leaf

Name : Soup with spelled and vegetables

Reason for reporting : Recall due to microbiological risk

Publication date : 2 May 2024

Documentation

Documentation

Leave a comment

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

Canada – Notice not to consume broccoli soups and butternut squash and ginger soups prepared and sold by the company Épicerie Basta- Clostridium botulinum

Posted on April 25, 2024 by | Leave a comment

Quebec

QUEBEC CITY , April 24, 2024 /CNW/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the Food Inspection Division of the City of Montreal and the company Épicerie Basta , located at 505, rue Rachel Est, in Montreal, advises the population not to consume the products indicated in the table below, because they have not been prepared and packaged to ensure their safety. In fact, these products could promote the proliferation of the bacteria  Clostridium botulinum .

Product name

Format

Target lot

“Broccoli soup”

1 litre 

Units sold until April 23, 2024

“Butternut and ginger soup”

The products which are the subject of this warning were offered for sale until April 23, 2024, and only at the establishment designated above. The products were packaged in a transparent plastic bag and were sold refrigerated.

The operator is voluntarily recalling the products in question. He agreed with MAPAQ and the Food Inspection Division of the City of Montreal to broadcast this warning as a precautionary measure. Additionally, people who have one of these products 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 products do not show signs of spoilage or suspicious odor, they could be contaminated with the bacteria  Clostridium botulinum . Foods contaminated with the toxin of this bacteria can cause, when ingested, the following symptoms: facial paralysis, unresponsive or fixed pupils, difficulty swallowing, drooping eyelids, vision and speech problems. In severe cases, the disease can cause death.

It should be noted that no cases of illness associated with the consumption of these foods have been reported to MAPAQ to date.

Leave a comment

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

Canada – Notice not to consume vegetable soup and mushroom and sesame soup from the Taouk brand sold by the company Boucherie Les Saules inc. – Clostridium botulinum

Posted on April 25, 2024 by | Leave a comment

Quebec

QUEBEC CITY , April 24, 2024 /CNW/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the company Boucherie Les Saules inc., located at 2070, boulevard Masson, in Quebec, advises the population not to consume the products indicated in the table below, because they have not been preserved to ensure their safety. In fact, the retailer did not follow the instructions regarding the method of storing the products; these products could encourage the proliferation of the bacteria Clostridium botulinum .

Product name

Format

Target lot

“Mushrooms & sesame”

750ml​ 

Units sold until April 23, 2024

” Vegetables “

The products which are the subject of this warning were offered for sale until April 23, 2024, and only at the establishment designated above. The products were packaged in a glass jar with a black metal lid. The products were sold at room temperature.

The operator is recalling the products in question. He agreed with MAPAQ to broadcast this warning as a precautionary measure. Additionally, people who have one of these products 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 products do not show signs of spoilage or suspicious odor, they could be contaminated with the bacteria  Clostridium botulinum . Foods contaminated with the toxin of this bacteria can cause, when ingested, the following symptoms: facial paralysis, unresponsive or fixed pupils, difficulty swallowing, drooping eyelids, vision and speech problems. In severe cases, the disease can cause death.

It should be noted that no cases of illness associated with the consumption of these foods have been reported to MAPAQ to date.

Leave a comment

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, product recall, Recall

Research – Food Safety News Publisher’s Platform: What you need to know about Botulism

Posted on April 22, 2024 by | Leave a comment

Food Safety News

Botulism is a rare, life-threatening paralytic illness caused by neurotoxins produced by an anaerobic, gram-positive, spore-forming bacterium, Clostridium botulinum.[1] Unlike Clostridium perfringens, which requires the ingestion of large numbers of viable cells to cause symptoms, the symptoms of botulism are caused by the ingestion of highly toxic, soluble exotoxins produced by C. botulinum while growing in foods.[2] These rod-shaped bacteria grow best under anaerobic (or, low oxygen), low-salt, and low-acid conditions.[3] Bacterial growth is inhibited by refrigeration below 4° C., heating above 121° C, and high water-activity or acidity.[4] And although the toxin is destroyed by heating to 85° C. for at least five minutes, the spores formed by the bacteria are not inactivated unless the food is heated under high pressure to 121° C. for at least twenty minutes.[5] C. botulinum bacteria and spores are widely distributed in nature, because they are indigenous to soils and waters.[6] They occur in both cultivated and forest soils, bottom sediment of streams, lakes, and coastal waters, in the intestinal tracts of fish and mammals, and in the gills and viscera of crabs and other shellfish.[7]

Leave a comment

Posted in Clostridium, Clostridium botulinum, Food Microbiology Research, Research

Quebec -Notice not to consume potted smoked salmon prepared and sold by Hébergement Copaco Anticosti inc. (Musquaro smokehouse) – Clostridium botulinum

Posted on April 19, 2024 by | Leave a comment

Quebec

QUEBEC CITY , April 18, 2024 /CNW/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the company Hébergement Copaco Anticosti inc. (Fumoir Musquaro), located at 3, rue du Copaco, in L’Île-d’Anticosti, advises the population not to consume the product indicated in the table below, because it has not been prepared and packaged properly. way to ensure its safety. In fact, this product could promote the proliferation of the bacteria Clostridium botulinum . 

Product name

Format

Target lot

“Smoked salmon

Pot smoked salmon

Smoked salmon, maple syrup »

Unitary

Units sold

until April 18

2024

The product which is the subject of this warning was offered for sale until April 18, 2024, at the establishment designated above as well as at the establishments located at 1835, boulevard Laure, in Sept-Îles, and at 6, rue des Olympiades, in L’Île-d’Anticosti. The product was packaged in a glass jar with a metal lid and sold refrigerated. A label reading “Fumoir Musquaro” was affixed to the top of the lid.

The operator is recalling the product in question. He agreed with MAPAQ to broadcast 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 suspicious odor, it could be contaminated with the bacteria Clostridium botulinum . Foods contaminated with the toxin of this bacteria can cause, when ingested, the following symptoms: facial paralysis, unresponsive or fixed pupils, difficulty swallowing, drooping eyelids, vision and speech problems. In severe cases, the disease can cause death.

It should be noted that no cases of illness associated with the consumption of this food have been reported to MAPAQ to date.

Leave a comment

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, mapaq

Canada – Mowi brand Norwegian Atlantic Salmon – Cold Smoked recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on April 11, 2024 by | Leave a comment

CFIA

Product
Norwegian Atlantic Salmon – Cold Smoked
Issue
Food – Microbial Contamination – Clostridium botulinum
What to do

Do not consume, use, sell, serve, or distribute recalled products

Distribution
Ontario
Mowi - Norwegian Atlantic Salmon - Cold Smoked - 113 g - Front
Mowi - Norwegian Atlantic Salmon - Cold Smoked - 113 g - Back

The affected product is being recalled from the marketplace because it may permit the growth of Clostridium botulinum.

What you should do

  • If you think you became sick from consuming a recalled product, contact your healthcare provider
  • Check to see if you have recalled products
  • Do not consume, serve, use, sell, or distribute recalled products
  • Recalled products should be thrown out or returned to the location 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, 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.

Leave a comment

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

USA – Botulism and baby food. The Oceanitan affair

Posted on March 22, 2024 by | Leave a comment

EFood Alert

On January 24, 2023, the Missouri Department of Health and Human Services alerted the US Food and Drug Administration (FDA) to a possible case of Clostridium botulinum in an infant.

Although primarily breastfed, the infant had also been fed some packaged refrigerated baby food on or around January 7th (pumpkin) and January 11th (broccoli). On January 18th, the infant began to show symptoms of botulism.

By January 22nd, the infant had been hospitalized, and treatment with an anti-toxin was initiated.

The treatment was successful and the infant survived.

The baby food was manufactured by Oceanitan, LLC, a contract manufacturer of baby food products located in Los Angeles, California.

Leave a comment

Posted in Clostridium, Clostridium botulinum, FDA, Food Illness, Foodborne Illness, Illness

USA -Aji Mori Chillimami Sauce Recalled For Botulism Hazard

Posted on March 6, 2024 by | Leave a comment

Food Poisoning Bulletin

Aji Mori Chillimami Sauce is being recalled for a possible botulism hazard, according to the California Department of Public Health. The recall notice did not state whether or not any illnesses have been reported to the company to date in connection with the consumption of this product. The recalling firm is Aji Mori Sauce Corp., doing business as Sushi Koo of Los Angeles, California.

Leave a comment

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, product recall, Recall

USA – Company recalls pickled products because of danger of botulism poisoning

Posted on March 1, 2024 by | Leave a comment

Food Safety News

The California Department of Public Health is warning consumers not to eat multiple varieties of Shamshad Food’s jarred food items because they were produced outside of the department’s Cannery Program oversight, making them susceptible to contamination with Clostridium botulinum.

Ingestion of botulism toxin from improperly processed jarred and canned foods may lead to quick serious illness and death.

The following varieties of Shemshad Food jarred products should not be consumed:

  • Litteh Pickle
  • Pickled Diced Vegetables (all lot codes except SD31123125)
  • Pickled Eggplants (all lot codes)
  • Pickled Garlic (all lot codes except SG31223125)
  • Pickled HaftBijar (all lot codes)

The food products were sold at grocery stores in southern California including Woodland Hills Market in Woodland Hills, Q Market in Van Nuys, and Wholesome Choice Market in Irvine. Consumers that observe the product being offered for sale are encouraged to report the activity to the health department toll free complaint line at 800-495-3232.

Leave a comment

Posted in botulism, 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 Management, Food Safety Regulations, Food Testing

Quebec – Notice not to consume various products in glass jars prepared and sold by the caterer Les 2 Gourmands – Clostridium botulinum

Posted on February 19, 2024 by | Leave a comment

Quebec

QUEBEC , February 15 2024 /CNW/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the caterer Les 2 Gourmands, located at 3779, boulevard Père-Lelièvre, in Quebec, advises the population not to consume the products indicated in the table below, because they have not been prepared and packaged to ensure their safety. In fact, these products could promote the proliferation of the bacteria  Clostridium botulinum .

Product name

Format

Target lot

” The ratatouille “

500ml

Units sold
until February 14,
2024

“The Provençal tomato”

250ml

“The frito tomato”

500ml

The products that are the subject of this warning were offered for sale until February 14, 2024, and only at the establishment designated above. The products were packaged in glass jars with a metal lid. They were sold at room temperature. The product label included, in addition to their name, the words “Les Gourmandises de Victoire”.

The operator is recalling the products in question. He agreed with MAPAQ to broadcast this warning as a precautionary measure. Additionally, people who have one of these products 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 products do not show signs of spoilage or suspicious odor, they could be contaminated with the bacteria Clostridium botulinum . Foods contaminated with the toxin of this bacteria can cause, when ingested, the following symptoms: facial paralysis, unresponsive or fixed pupils, difficulty swallowing, drooping eyelids, vision and speech problems. In severe cases, the disease can cause death.

It should be noted that no cases of illness associated with the consumption of these foods have been reported to MAPAQ to date.

Leave a comment

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