Category Archives: Clostridium

USA – Canned Shrimp recalled due to Botulism risk

Posted on March 3, 2023 by KSW | Leave a comment

Kawasho Foods USA Inc. of New York, NY, is voluntarily recalling one lot of canned GEISHA Medium Shrimp 4oz. because of reported swelling, leaking, or bursting cans. There is a possibility that the product has been under processed, which could lead to the potential for spoilage organisms or pathogens.

The Product was distributed to retail stores (Walmart, Associated Food Stores, Stater Bros Markets, Safeway, Albertsons) in California, Utah, Arizona, and Colorado.

The GEISHA Medium Shrimp is packaged in a 4oz. metal can, with UPC 071140003909. The one lot being recalled is LGC12W12E22; BEST BY: MAY/12/2026 and this code appears on the bottom of the product can.

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Posted in Clostridium, Clostridium botulinum, Clostridium Sulphite Reducer, 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 safety training, Food Spoilage, Food Testing, Food Toxin, Pathogen, pathogenic

Australia – Inside Out Almond Milk (Collagen+Calcium+Prebiotics) 1 L – Clostridium botulinum

Posted on February 15, 2023 by KSW | Leave a comment

FSANZ

Product information

Inside Out Nutritious Goods Pty Ltd is conducting a recall of Inside Out Unsweetened Almond Milk Collagen + Calcium + Prebiotics, 1 L. The product has been available for sale at Woolworths NSW.

Date markings

01 March 2023

Problem

The recall is due to potential biotoxin contamination (Botulinum toxin).

Food safety hazard

Food products contaminated with Botulinum toxin may cause illness if consumed.

Country of origin

Australia

What to do

Consumers should not eat this product. Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.

For further information please contact:

Inside Out Nutritious Goods Pty Ltd

02 9737 9771

https://insideoutng.com.au

Related links:

Food Recall Notice 36 KB

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, FSANZ, Toxin

Hong Kong – Lap-mei (Chinese Preserved Meat) and Food Safety

Posted on February 2, 2023 by KSW | Leave a comment

CFS

Lap-mei is a favourite food of many people, distinctive for its colour, aroma and taste. There are three types of lap-mei available on the local market. They are preserved Chinese sausages, preserved pork, and preserved ducks. Recently, media reported that some people tried to prepare their own home-made lap-mei, which has raised food safety concerns.

Some of the curing ingredients used to prepare lap-mei (e.g. salt) have antimicrobial functions while sodium nitrate/nitrite can also inhibit the growth of Clostridium botulinum and its toxin production. Improper conditions in processing of lap-mei may lead to food deterioration due to bacterial growth, and may affect health after consumption. However, it is worth noting that Clostridium botulinum may grow in oxygen free and low acid food (such as home-made Chinese sausages) and produce lethal toxin without causing noticeable deterioration in the food. Application of nitrate/ nitrite in curing should be limited to the amount required to achieve the intended effect only. Nitrites may react with other substances found in meat forming nitrosamines, compounds that may cause human cancer. Moreover, ingestion of significant amount of nitrite can cause methaemoglobinaemia, with red blood cells loses its ability to bind oxygen and causes hypoxia in the affected individuals. The condition is characterised by headache, weakness and breathlessness, and a bluish discolouration of the skin and mucous membranes. Infants and young children are more susceptible to this condition because their digestive and methaemoglobin reductase systems are still immature.

Members of the public should buy lap-mei from reliable retailers, maintain a balanced diet and avoid excessive consumption of lap-mei (especially for individuals with diabetes, heart disease and high cholesterol). In addition, infants are highly susceptible to nitrite toxicity and should avoid consuming lap-mei. The intake of lap-mei among young children should also be restricted.

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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 Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Testing, Food Toxin

Research – Microbiological safety of aged meat

Posted on January 29, 2023 by KSW | Leave a comment

EFSA

Abstract

The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and a_w) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin‐producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of −0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log₁₀ increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry‐aged beef, based on recommended best practice and the outputs of the equivalence assessment.

PDF

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Posted in Aspergillus, Campylobacter, Clostridium, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Penicillium spp, Research, Salmonella, Staphylococcal Toxin, Staphylococcus aureus, STEC, STEC E.coli, Yersinia

Research – Study reveals Botulism impact in Italy

Posted on January 21, 2023 by KSW | Leave a comment

Food Safety News

kswfoodworld

Italian researchers have looked at botulism trends over two decades including a large outbreak in 2020.

Italy has one of the highest botulism rates in Europe with one factor being a strong home canning tradition in the country. From 1986 to September 2022, 406 botulism incidents involving 599 people were laboratory confirmed.

The study described the surveillance system as well as information on botulism cases reported by local health services and those from hospital discharge forms from 2001 to 2020.

Botulism is a rare but life-threatening condition caused by toxins produced by Clostridium botulinum bacteria. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food. However, they can start as soon as six hours after or as long as 10 days later.

Symptoms can include general weakness, dizziness, double-vision, and trouble speaking or swallowing. It paralyzes respiratory muscles so most patients must be placed on life support. Difficulty breathing, weakness of other muscles, abdominal distention and constipation may also occur. People experiencing these problems should seek immediate medical attention.

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Posted in botulism, Clostridium, Clostridium botulinum, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

Research – Microbiological safety of aged meat

Posted on January 19, 2023 by KSW | Leave a comment

EFSA

Abstract

The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires.

The microbiological hazards that may be present in all aged meats included Shiga toxin-producing Escherichia coli(STEC),Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of−0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days.

The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp. Lactobacillus spp., Shewanella spp. and Clostridium spp. Undercurrent practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria(representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.

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Posted in Brochothrix thermosphacta, Clostridium, Decontamination Microbial, Enterococcus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Leuconostoc mesenteroides, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigatoxin, Shigella, Staphylococcus aureus, STEC, STEC E.coli

France – Pate – KEEP VANESSA AND GREGORY’S GOOD RECIPES – Clostridium botulinum

Posted on January 13, 2023 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Meats
Product brand name The good recipes of Vanessa and Grégory of Corrèze flavors
Model names or references Country pâté, Country pâté with wild garlic, Country pâté with porcini mushrooms, Rabbit pâté with savory, Grandmother’s pâté, Grandmother’s pâté with porcini mushrooms, Pork cheek confit, Duck pâté with Tonka bean
Identification of products

Lot Date

333 et 148 Recommended best before date between 06/01/2024 and 11/29/2024
Packaging Metal cans of 190gr (1/4 low) and 380gr (1/2 low) for pâtés.
Marketing start/end date From 06/01/2021 to 12/31/2022
Storage temperature Product to be stored at room temperature
Health mark 19.249.002
Geographic area of sale Corrèze Flavors Egletons
Distributors Correzian Flavors

Lot	Date
333 et 148	Recommended best before date between 06/01/2024 and 11/29/2024

Practical information regarding the recall

Reason for recall can stability problem
Risks incurred by the consumer Clostridium botulinum (agent responsible for botulism)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin

France Canned Meat Preserve the Aredian – Clostridium botulinum

Posted on January 6, 2023 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Food
Product subcategory Meats
Product brand name the aredian
Model names or references Country pâté, rillettes, head pâté, black pudding, grattons, ham, confit of pork, trotters in wine, terrine of stuffed trotters, rind pâté, patan douillettes, Christmas pâté
Identification of products

Lot Date

see attached product list Use-by date between 01/01/2023 and 31/12/2025
Products Lis tlist_boxes_consigned.pdfEnclosed
Packaging Metal cans of 190g (1/4 low) for charcuterie, 380g (1/2 low) for confits and hams and 760g for confits and vines (4/4)
Marketing start/end date From 01/01/2020 to 31/12/2022
Storage temperature Product to be stored at room temperature
Health mark19.249.002
Geographic area of sale Departments: CORREZE (19)
Distributors friends like pigs EGLETONS L’aredienne (market TULLE USSEL BUGEAT SPAR MARCILLAC G20 CHAMBERET Tobacco shop le trefle 19800 CORREZE Atmosphere and terroirs TREIGNAC and TULLE Sarl ANEMONE 19340 MERLINES INTERMARCHE MEYMAC
List of points of sale DISTRIBUTOR_LIST.pdf