Category Archives: Enterotoxins

France – Smoked Pork Bacon pack 6 slices 100g – Staphylococcal Enterotoxin

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name MILHAU HOUSE
  • Model names or references Smoked breast pack 6 slices 100g
  • Identification of products
    GTIN Batch Date
    3289010003974 336206 Use-by date 01/26/2023
  • Packaging Under protective atmosphere
  • Marketing start/end date From 07/12/2022 to 15/12/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 81.124.012 EC
  • Geographic area of ​​sale Departments: AUDE (11), CHARENTE (16), CHARENTE-MARITIME (17), DORDOGNE (24), GARD (30), HERAULT (34), LANDES (40), LOT (46), HAUTES-PYRENEES (65) , PYRENEES-ORIENTALES (66), TARN (81), TARN-ET-GARONNE (82)
  • Distributors Leclerc, Carrefour, Intermarché, Super U, U Express
  • List of points of saleTraça_ventes_Lot_336206_-_Pack_Poitrine_smoked_6_Tr_100g.pdf

Practical information regarding the recall

  • Reason for recall Presence of staphylococcal enterotoxin

RASFF Alert – Staphylococcal Toxins – Cold Cuts

RASFF

Detection of staphylococcal enterotoxins in a assortment of Italian cold cuts from Italy in France

France -Bacon ham with dry salt – Co-agulase Positive Staphylococci

Gov france

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)

France – Assortment of Italian charcuterie 120 g Monoprix Gourmet – Staphylococcal Toxins

Gov france

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

RASFF Alert- Staphylococcal Enterotoxin – Mozzarella

RASFF

Staphylococcal enterotoxin (in 1 out of 5 samples /25g) in mozzarella from Spain in Andorra

France – Surimi sticks – Staphylococcal Enterotoxins

Gov france

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

France – Dry sausage 225g MN LR VPF – Staphylococcal Enterotoxins

Gov france

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)

Research – Effect of Biltong Dried Beef Processing on the Reduction of Listeria monocytogenes, E. coli O157:H7, and Staphylococcus aureus, and the Contribution of the Major Marinade Components

MDPI

Biltong is a dry beef product that is manufactured without a heat lethality step, raising concerns of whether effective microbial pathogen reduction can occur during biltong processing. Raw beef inoculated with 4-strain cocktails of either E. coli O157:H7, Listeria monocytogenes, or Staphylococcus aureus, and processed with a standard biltong process, were shown to incur a >5-log reduction in 6–8 days after marination by vacuum-tumbling for 30 min in vinegar, salt, spices (coriander, pepper) when dried at 23.9 °C (75 °F) at 55% relative humidity (RH). Pathogenic challenge strains were acid-adapted in media containing 1% glucose to ensure that the process was sufficiently robust to inhibit acid tolerant strains. Internal water activity (Aw) reached < 0.85 at 5-log reduction levels, ensuring that conditions were lower than that which would support bacterial growth, or toxin production by S. aureus should it be internalized during vacuum tumbling. This was further confirmed by ELISA testing for staphylococcal enterotoxins A and B (SEA, SEB) after marination and again after 10 days of drying whereby levels were lower than initial post-marination levels. Comparison of log reduction curves obtained for E. coli O157:H7, L. monocytogenesS. aureus, and Salmonella (prior study) showed that microbial reduction was not significantly different (p < 0.05) demonstrating that even without a heat lethality step, the biltong process we examined produces a safe beef product according to USDA-FSIS guidelines.