Detection of staphylococcal enterotoxins in a assortment of Italian cold cuts from Italy in France
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Category Archives: Enterotoxin
RASFF Alert – Staphylococcal Toxins – Cold Cuts
Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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 Testing, Food Toxin, RASFF, Staphylococcal Toxin, Staphylococcus aureus
France -Bacon ham with dry salt – Co-agulase Positive Staphylococci
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name Charcuterie from Thur
- Model names or references Bacon dry salted peasant ham, whole vacuum-packed, sold by the cut, item code 609 Dry-salted peasant ham bacon, vacuum-packed slice, self-service approx.
- Identification of products
GTIN Batch Date 3760050065905 266 Use-by date between 14/11/2022 and 29/12/2022 3760050066094 266 Use-by date between 07/12/2022 and 14/12/2022 3760050066094 265 Use-by date 04/12/2022 - Packaging Product sold vacuum-packed in self-service or in the traditional sliced department
- Marketing start/end date From 24/10/2022 to 14/11/2022
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 68.040.001
- Geographic area of sale Whole France
- Distributors Hypermarket Cora Colmar, La Cigogne (Marseille), Butchery Edel (Guewenheim), Butchery Himber (Illfurth), Butchery Maurice (Dol de Bretagne), Auchan Ferrette, Proxi Oberbruck
Practical information regarding the recall
- Reason for recall Presence of coagulase-positive staphylococci
- Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)
Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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 Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus
France – Assortment of Italian charcuterie 120 g Monoprix Gourmet – Staphylococcal Toxins
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name Monoprix Gourmet
- Model names or references120g
- Identification of products
GTIN Batch Date 3350033794573 150123 Date of minimum durability 15/01/2023 - Packaging Plastic tray 120 g
- Marketing start/end date From 07/10/2022 to 21/11/2022
- Storage temperature Product to be stored in the refrigerator
- Health mark IT 550 L CE
- Geographic area of sale Whole France
- Distributors MONO PRICE
Practical information regarding the recall
- Reason for recall Detection of Staphylococcal Enterotoxins
- Risks incurred by the consumer Other biological contaminants
Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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 Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus, Toxin
RASFF Alert- Staphylococcal Enterotoxin – Mozzarella
Staphylococcal enterotoxin (in 1 out of 5 samples /25g) in mozzarella from Spain in Andorra
Posted in Enterotoxin, Enterotoxins, 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 Testing, Food Toxin, RASFF, Staphylococcal Toxin, Staphylococcus aureus
France – Surimi sticks – Staphylococcal Enterotoxins
Identification information of the recalled product
- Product category Feed
- Product subcategory Prepared meals and snacks
- Product brand name NET TO
- Model names or references24 sticks
- Identification of products
GTIN Batch Date 3250390797258 00124527 Use-by date 28/11/2022 - Packaging Bag of 400g
- Marketing start/end date From 08/09/2022 to 23/09/2022
- Storage temperature Product to be stored in the refrigerator
- Health mark FR 29 031 500 EC
- Geographic area of sale Whole France
- Distributors NET TO
Practical information regarding the recall
- Reason for recall Presence of staphylococcal enterotoxins
Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Staphylococcus aureus
France – Dry sausage 225g MN LR VPF – Staphylococcal Enterotoxins
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name Black Mountain
- Model names or references Dry sausage 225g Montagne Noire Label Rouge VPF
- Identification of products
GTIN Batch Date 3339720411429 D221726 Date of minimum durability 31/07/2022 3339720411429 310618944 Date of minimum durability 08/26/2022 - Packaging Microperforated bag
- Marketing start/end date From 06/06/2022 to 06/07/2022
- Storage temperature Product to be stored at room temperature
- Health markFR.81.083.001 EC
- Further information Batch and durability inscription on the bag
- Geographic area of sale Whole France
- Distributors Carrefour – Galec – Intermarché – U system + various wholesalers and points of sale or factory outlets
Practical information regarding the recall
- Reason for recall Presence of Staphylococcal enterotoxins
- Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)
Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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 Testing, Food Toxin, Staphylococcus aureus, Toxin
France – WHITE BOUDINS COGNAC FINE CHAMPAGNE Sausages – Clostridium perfringens
Identifying information for the recalled product
- Product category Food
- Product sub-category Meats
- Product brand name THE BRASERADES
- Names of models or references WHITE BOUDINS COGNAC FINE CHAMPAGNE 3 * 125G WHITE BOUDINS COGNAC FINE CHAMPAGNE 7 * 125G
- Product identification
GTIN Lot Dated 3387620061565 321340213 Use-by date 12/17/2021 3387620061565 321340213 Use-by date 12/18/2021 3387620061565 321340213 Use-by date 12/19/2021 3387620061565 321340213 Use-by date 12/20/2021 3387620061565 321340213 Use-by date 12/21/2021 3387620061572 321340159 Use-by date 12/18/2021 3387620061572 321340159 Use-by date 12/20/2021 3387620061572 321340159 Use-by date 12/21/2021 3387620061572 321340159 Use-by date 12/22/2021 - Packaging MODIFIED UNDER ATMOSPHERE TRAY 3 * 125G MODIFIED UNDER ATMOSPHERE TRAY 7 * 125G
- Start date / End of marketing From 12/06/2021 to 12/10/2021
- Storage temperature Product to be stored in the refrigerator
- Health mark FR 11.076.050 CE
- Geographical sales area Whole France
- Distributors Leclerc, Auchan, Carrefour, Atac
- List of points of saleclients_livrés_boudins_fines_champagnes.pdf
Practical information regarding the recall
- Reason for recall Bacteriological contamination by Clostridium perfringens
- Risks incurred by the consumer Clostridium perfringens
Posted in Bacterial Toxin, Clostridium, Clostridium perfringens, Enterotoxin, Exotoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Toxin, Uncategorized
RASFF Alert – Bacillus cereus Toxin – Turmeric
Salmonella Bareilly and Bacillus cereus (enterotoxin) in Tumeric from Bosnia and Herzegovina in Slovenia
Posted in Bacillus, Bacillus cereus, Bacterial Toxin, Enterotoxin, food contamination, 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 Testing, Food Toxin
Research – Clostridial Neurotoxins: Structure, Function and Implications to Other Bacterial Toxins
Gram-positive bacteria are ancient organisms. Many bacteria, including Gram-positive bacteria, produce toxins to manipulate the host, leading to various diseases. While the targets of Gram-positive bacterial toxins are diverse, many of those toxins use a similar mechanism to invade host cells and exert their functions. Clostridial neurotoxins produced by Clostridial tetani and Clostridial botulinum provide a classical example to illustrate the structure–function relationship of bacterial toxins. Here, we critically review the recent progress of the structure–function relationship of clostridial neurotoxins, including the diversity of the clostridial neurotoxins, the mode of actions, and the flexible structures required for the activation of toxins. The mechanism clostridial neurotoxins use for triggering their activity is shared with many other Gram-positive bacterial toxins, especially molten globule-type structures. This review also summarizes the implications of the molten globule-type flexible structures to other Gram-positive bacterial toxins. Understanding these highly dynamic flexible structures in solution and their role in the function of bacterial toxins not only fills in the missing link of the high-resolution structures from X-ray crystallography but also provides vital information for better designing antidotes against those toxins. View Full-Text
Posted in Bacterial Toxin, Biotoxin, Clostridium, Clostridium botulinum, Clostridium difficile, Clostridium perfringens, Clostridium Sulphite Reducer, Enterotoxin, Exotoxin, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Sulphite Reducing Clostridia
Research – Antimicrobial resistance, virulence , Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products
Staphylococcus aureus is an important food pathogen that has the ability to form biofilms. This pathogen has been implicated in foodborne outbreaks associated with the consumption of meat and meat products. Since the role of meat products as reservoirs of antimicrobial resistant S. aureus and biofilm formers has not been studied, this research was conducted to assess the incidence, antimicrobial resistance, and presence of biofilm-forming genes in S. aureus bacteria from meat and meat products. For this purpose, 440 samples of meat and meat products were randomly collected from supermarkets of Shahrekord city, Iran. S. aureus isolates were highlighted and identified through biochemical tests. All S. aureus isolates were profiled for susceptibility to 14 antibiotics and the corresponding resistance genes were searched. The quantification of biofilm formation followed by a screening of biofilm formation encoding genes was done. Of the 440 samples collected, 61 were found to contain S. aureus. The incidence of S. aureus among the beef meat (16/61) was the highest followed by its incidence in sausage (10/61) and lunch meat (9/61). At least one isolate of S. aureus carries one of the following resistance gene blaZ, mecA, tet K, linA, tetM, erm A, ermB, and aac A-D. High distribution of icaA, icaB, icaC, icaD, clfB, and clfA, biofilm formation genes and Enterotoxin encoding genes sea, seb, sec, and sed. The ability of biofilm production and the presence of virulence determinants in the genome of S. aureus can contribute to their pathogenicity. This research demonstrated the roles of meat and meat products as reservoirs of biofilm-forming and antimicrobial-resistant strains of S. aureus. This poses a food safety and public health problem. However, further work needs to be done to better understand the implication of icaABCD biofilm forming genes present in S. aureus from meat and meat products in their resistance.
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