Category Archives: Clostridium

Austria – Wild garlic pesto from the brand “O Ptits Oignons” – Clostridium botulinum

Posted on September 13, 2024 by | Leave a comment

Ages

On behalf of the Federal Ministry of Social Affairs, Health, Care and Consumer Protection, AGES informs about a recall of the product wild garlic pesto of the brand “O Ptits Oignons”
 © sante.gouv.fr
Reason
botulism

On September 8, 2024, the French authorities recalled an artisanal pesto with wild garlic (“pesto à l’ail des ours”, brand “O Ptits Oignons”) due to suspected botulism. Botulism is a poisoning caused by the bacterium Clostridium botulinum: the nerve poisons produced by this bacterium, so-called neurotoxins, are among the most powerful poisons known.

The product was sold in small doses at markets/fairs from March to September 2024 near Tours (Department 37 ‘Indre et Loir’), France:

  • Plant and Spring Festival at the Château de La Bourdaisière in Montlouis-sur-Loire, 30 March to 1 April 2024 ;
  • “Nature en fête” festival at the Château de Cangé in Saint-Avertin, April 13 and 14, 2024
  • Feast of the Ail and the Basilica in Tours, July 26, 2024
  • Tomato and Asparagus Festival at the Château de Bourdaisière in Montlouis-sur-Loire, 7 and 8 September 2024

It is possible that tourists bought this pesto and brought it back to Austria. Any products in stock must not be eaten under any circumstances and should be disposed of immediately.

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Posted in Clostridium, Clostridium botulinum, food recall, product recall, Recall

Botulism Strikes 5 in France, 1 in New Jersey

Posted on September 13, 2024 by | Leave a comment

Food Poisoning News

Botulism from adulterated pesto sauce is suspected in the illness of five people who are all currently receiving medical treatment. Botulism is a potentially fatal illness caused by a potent toxin that attacks the nervous system.

The incident occurred in west-central France, where authorities believe a locally produced sauce may have been contaminated with the pathogen.

Botulism 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.

Failure to treat botulism can result in death. Public awareness and medical advancements have greatly increased the likelihood of surviving botulism food poisoning. In the past fifty years, over half of all botulism cases proved fatal, though that figure recently dropped to 3-5 percent.

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Posted in Clostridium, Clostridium botulinum, food bourne outbreak, Food Illness, Food Poisoning Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak

Italy – Pesto – O PTITS OIGNONS – cuisine mobile by Thierry Leloup – Clostridium botulinum

Posted on September 13, 2024 by | Leave a comment

Salute

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

Documentation

Documentation

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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 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

Posted on September 13, 2024 by | Leave a comment

SAP

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)

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

France – WILD GARLIC PESTO – Clostridium botulinum

Posted on September 10, 2024 by | Leave a comment

Gov France

  • 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

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing

USA – Botulism case reported in New Jersey

Posted on September 9, 2024 by | Leave a comment

Food Poison Journal

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.”

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Posted in Clostridium, Clostridium botulinum

France – IGP Duck Heart in Parsley – E.coli – Clostridium perfringens

Posted on August 27, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Meats
Product brand name
It’s Ducking
Model names or references
Lot 243202
Product identification
Batch Date
L 243202 Expiry date 08/20/2024
Packaging
Under a vacuum
Start/End of marketing date
From 08/09/2024 to 08/11/2024
Storage temperature
Product to be kept in the refrigerator
Geographic area of ​​sale
Sale in Blaye and Saint Ciers on Gironde
Distributors
It’s Ducking

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Posted in Clostridium, Clostridium perfringens, E.coli

Quebec- Warning not to consume garlic flower pesto prepared and sold by the company À Fleur D’Ail – Clostridium botulinum

Posted on August 27, 2024 by | Leave a comment

Quebec

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.

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Posted in Clostridium, Clostridium botulinum

Research – Clostridium perfringens in the Intestine: Innocent Bystander or Serious Threat?

Posted on August 21, 2024 by | Leave a comment

MDPI

Abstract

The Clostridium perfringens epidemic threatens biosecurity and causes significant economic losses. C. perfringens infections are linked to more than one hundred million cases of food poisoning annually, and 8–60% of susceptible animals are vulnerable to infection, resulting in an economic loss of more than 6 hundred million USD. The enzymes and toxins (>20 species) produced by C. perfringens play a role in intestinal colonization, immunological evasion, intestinal micro-ecosystem imbalance, and intestinal mucosal disruption, all influencing host health. In recent decades, there has been an increase in drug resistance in C. perfringens due to antibiotic misuse and bacterial evolution. At the same time, traditional control interventions have proven ineffective, highlighting the urgent need to develop and implement new strategies and approaches to improve intervention targeting. Therefore, an in-depth understanding of the spatial and temporal evolutionary characteristics, transmission routes, colonization dynamics, and pathogenic mechanisms of C. perfringens will aid in the development of optimal therapeutic strategies and vaccines for C. perfringens management. Here, we review the global epidemiology of C. perfringens, as well as the molecular features and roles of various virulence factors in C. perfringens pathogenicity. In addition, we emphasize measures to prevent and control this zoonotic disease to reduce the transmission and infection of C. perfringens.

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Posted in Clostridium, Clostridium perfringens, Food Microbiology Research, Research

USA – North Fish USA Inc. Recalls “Cold Smoked Capelin” Because of Possible Health Risk – Clostridium botulinum

Posted on August 9, 2024 by | Leave a comment

FDA

“North Fish USA Inc. Cold Smoked Capelin”

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.

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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