Thursday, 15 October 2020
||See table below for product details; Approval number: IE 1439 EC only
||See table below for use by dates.
|Country Of Origin:
Arrabawn Co-op is recalling certain batches of milk that are potentially unsafe due to the presence of Enterobacteriaceae bacteria. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.
Nature Of Danger:
Enterobacteriaceae are a group of bacteria, of which some can be harmful to humans. The test for Enterobacteriaceae is used as an indicator of poor hygiene, process failure and/or post-processing contamination of heat processed foods. The test itself does not confirm the presence of harmful bacteria.
PEHOs may be advised directly regarding checks to verify that the implicated batches are recalled from sale. Please notify the FSAI (firstname.lastname@example.org) of any concerns.
Manufacturers, wholesalers, distributors, caterers & retailers:
Retailers are requested to remove the implicated batches from sale and to display a point-of-sale recall notice in stores where the affected batches were sold.
Caterers should not use the implicated batches.
Consumers are advised not to drink the implicated batches of milk. For customer queries, please contact Info@fsai.ie.
Posted in Bacteria, bacterial contamination, Enterobacteriaceae, food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing
This product has high levels of histamine which can cause, quickly after ingestion, digestive or even skin disorders, accompanied by headaches.
Do not consume and return to the point of sale for reimbursement.
People who have consumed this product and present these symptoms are invited to consult their doctor, notifying him of this consumption.
Heat treatments such as cooking do not destroy histamine.
FRESH ALBACORE LONG TUNA SP 4 / 8KG 2P, SUPPLIER MERICQ
• In the traditional department
• In the Self-service department packed by your fishmonger
From September 11 to September 21
▸ Consumer service contact
For any further information, you can contact the consumer service by dialing the Freephone number: 0 800 13 30 16 (free service and call) from Monday to Friday from 9 am to 7 pm.
Posted in Bacteria, bacterial contamination, Enterobacteriaceae, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, Histamine
As I have been on annual leave i have covered the last two weeks RASFF Alerts.
spoilage of beef tripe treats for dogs from Turkey in the UK
high count of Enterobacteriaceae (10^3 CFU/g) in fish meal from Chile in Spain
Salmonella (present /125g) in dried calf gullets from Poland in Germany
Salmonella enterica ser. Agona (presence /25g) in toasted soy bean from Belgium in Belgium
Posted in Animal Feed, Bacteria, bacterial contamination, dog chews, Enterobacteriaceae, food contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, Food Safety, Food Testing, microbial contamination, Microbiology, RASFF, Salmonella
RASFF – too high count of Enterobacteriaceae (380 CFU/g) in fish meal from Portugal in Spain
RASFF – absence of labelling (allergens, nutritional information) and of expiry date on and high counts of Enterobacteriaceae (1.6E7 CFU/g) and of Escherichia coli (6.7E6 CFU/g) in black cumin cheese from the Netherlands in Germany
Posted in E.coli, Enterobacteriaceae, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, Uncategorized
Results from monitoring of the microbiological quality of 2,721 samples of ready-to-eat cooked chicken collected between 2013 to 2017 in England were reviewed: 70% of samples were from retail, catering or manufacture and 30% were imported and collected at English ports. Samples were tested for a range of bacterial pathogens and indicator organisms. Six samples (<1%) had unsatisfactory levels of pathogens which were potentially injurious to health. Neither Salmonella nor Campylobacter were recovered from any sample. Two samples from catering settings contained either an unsatisfactory level of Bacillus cereus (5 x 10 6 CFU/g) or an unsatisfactory level of coagulase positive staphylococci (1.6 x 10 4 CFU/g). Listeria monocytogenes was recovered from 36 samples (one at manufacture, 26 at catering and nine at retail) and in four instances, unsatisfactory levels (≥10 2 CFU/g) were detected (three samples collected at catering and one at retail). For L. monocytogenes there were no significant differences between the rates of contamination with between the samples collected from ports, manufacture, retail supermarkets and other retailers (p = 0.288). There were no differences between the rates of contamination for other potential pathogens detected between samples from different settings. The prevalence of hygiene indicators ( Escherichia coli , Enterobacteriaceae and Aerobic Colony Counts) at import was significantly lower than in samples collected from manufacturers, retail or catering (p < 0.01). Samples collected from catering gave poorer results than all other settings. Regardless of the stage in the food chain, samples from Thailand and from other non-EU countries were of significantly better microbiological quality with respect to indicator organisms than those from the UK or from other EU countries (p = <0.001).
Posted in Bacillus cereus, Campylobacter, E.coli, Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Salmonella in Chicken, Staphylococcus aureus, Uncategorized
RASFF – too high count of Enterobacteriaceae (between 3600 and 8400 CFU/g) in frozen raw pet food from Austria in Slovenia
RASFF – too high count of Enterobacteriaceae (43000 CFU/g) in frozen dog raw feed from the United Kingdom in Slovenia
RASFF – high count of Enterobacteriaceae (up to 340 CFU/g) in fish meal from Mauritania in Spain
Journal of Food Protection
During poultry slaughter and processing, microbial cross-contamination between individual chickens is possible, as well as from one slaughter animal to the next without direct contact. One option for reducing the risk of cross-contamination is to decrease the number of microorganisms on contact surfaces by using disinfectants. The aim is to decontaminate the surfaces coming into direct contact with the carcasses. In the present study, the effectiveness of different disinfectants was investigated in laboratory settings, simulating the conditions in the slaughterhouses and in a chicken slaughterhouse. For this, an artificial residue substance (consisting of yeast extract, albumin, and agar) was developed, tested, and included in the assays. Two disinfectants were tested under laboratory conditions: lactic acid (5 and 6.67%) and peracetic acid (0.33 and 0.5%). At the slaughterhouse, peracetic acid (0.021%) was used. In the laboratory tests, it was found that the peracetic acid solution had the highest disinfection potential with respect to an Escherichia coli strain (reduction >4 log CFU mL−1) at 0.5% without an artificial residue substance. The tested lactic acid solutions also showed the highest disinfection potential against a Pseudomonas aeruginosa strain, without an artificial residue substance. When applying the artificial residue substance, the reduction potential of lactic acid and peracetic acid was decreased to less than 1.4 log CFU mL−1. Application of peracetic acid in the slaughterhouse reduced the number of total aerobic bacteria by more than 4 log CFU mL−1 and the number of Enterobacteriaceae by more than 3 log CFU mL−1, depending on the place of sampling.
- Peracetic acid and lactic acid decreases E. coli and P. aeruginosa numbers in vitro.
- Sanitation in place reduces the number of bacteria in a chicken slaughterhouse.
- The number of total aerobic bacteria and Enterobacteriaceae was significantly reduced.
Posted in Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Pseudomonas, Pseudomonas aeruginosa, Pseudomonas fluorescens, Research, Technology, Uncategorized