Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
WITHOUT
Model names or references
without
Product identification
GTIN Batch Date
2888866000000 10/07/2024 Expiry date 07/13/2024
Packaging
Tray under film
Start/End of marketing date
From 07/10/2024 to 07/12/2024
Storage temperature
Product to be kept in the refrigerator
Geographic area of sale
Agde
Distributors
Intermarche Agde
Posted in Food Chemistry, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine
Microbial and Chemical spoilage of food for special medical purposes from the UK in Malta
Posted in Food Chemistry, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Spoilage, microbial contamination, RASFF
| Batch | Date | |
|---|---|---|
| 330440310 | Use-by date 02/27/2023 | |
Posted in Food Chemistry, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine
For sustainable assurance of food safety and the prevention of fraud, the FSVO identifies newly emerging risks to the health of Switzerland’s population. Early detection of this kind allows appropriate action to be taken in real time.
Monitoring developments in the field of food safety is an essential task of early detection. This is why the FSVO summarises and evaluates the main information in Seismo Info. The publication is sent out by newsletter.
The aim of early detection for food safety is to identify and assess potential risks of food to the health of consumers.
The FSVO distinguishes between different types of risk:
The detection of newly emerging risks requires vigilant monitoring of societal and ecological changes, technological developments, economic trends and political conditions.
To perform these tasks, the FSVO manages an early detection system for food safety. This system considers information from a variety of sources, as well as the opinion of experts from the federal government, the cantons, industry and universities. The FSVO is also part of an international network that regularly shares information on new risks, assesses these risks and discusses the action to be taken.
The information gathered is compiled in the ADURA database, which can be accessed by federal and cantonal experts and to some extent also by the public.
The FSVO summarises and evaluates the main information every month in Seismo Info. The publication is communicated via the «Food safety and nutrition» newsletter (Subscription in French, German or Italian).
«Briefing letters» are short summaries of issues. They are characterised by in-depth research on a specific topic. Their purpose is to draw attention to hazards or risks that could endanger food safety in the medium to long term.
Anyone can contribute to early detection by submitting information to seismo@blv.admin.ch. Specialists check the information and incorporate it into the ADURA database or Seismo Info as appropriate.
Posted in Food Chemistry, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Research
| Brand Name | Common Name | Size | UPC | Code(s) on Product |
|---|---|---|---|---|
| Kandy | Tuna Dry Fish | 200 g | 4 796000 574936 | Date of Manufacture: 12.10.2020 Date of Expiry: 11.10.2021 Batch No. HP/CA010/2020 |
While the impacts of climate change on global food production and food security
are well known, the effects of climate change on food safety are much less so.
Since, the relationship between climate change and food safety hazards is not always
easy to see, this publication, Climate change: Unpacking the burden on food safety,
attempts to provide some clarity. Changes in global food systems and the increased
globalization of the food supply means that populations worldwide are at risk of
exposure to various food safety hazards. This can affect public health, food security,
national economies and international trade. In this already complicated scenario,
the challenges posed by climate change have additional implications that need to be
understood and addressed. This publication is aimed at a broad audience and it is
hoped that everyone who reads this comes away with a realization of the complexity
of the issues at stake and an appreciation of the work that lay in front of us.
Posted in Food Chemistry, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Safety Alert, Food Technology, Food Testing, Food Toxin, Research, Uncategorized
RASFF – Histamine (240 mg/kg – ppm) in chilled tuna loins from Spain
Posted in Bacteria, Food Chemistry, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Poisoning, Food Safety, Food Testing, Histamine, Microbiology, Pathogen, RASFF, Recall, Toxin
Tagged food, ppm, restaurants, spain, tuna loins
We are home based UK Microbiology & Chemistry Laboratory Technical & Quality Advisors providing bespoke laboratory services which can be both site based and off-site. Off-site support services include, but are not limited to, procedure & method review, results interpretation, external proficiency interpretation. On-site services include hands-on training in laboratory bench practices & best practice techniques, procedure & record streamlining, internal auditing & method witnessing.
Health authorities are launching an investigation into food poisoning case in which 19 people fell ill after eating coral reef fish at a Lamma Island eatery on Saturday.
Fourteen men and five women, aged 23 to 71, had eaten fish at the seafood restaurant, and had fallen ill with symptoms of the potentially lethal ciguatera poisoning three to 19 hours later, the Centre for Health Protection said.
The restaurant in question was the Wai Kee Sea Food Restaurant in Sok Kwu Wan.
Symptoms can include numbness of the mouth and limbs, heart palpitations fatigue, vomiting, diarrhoea and flushes. Excessive consumption can also affect the circulatory and nervous systems.
Six of the diners had sought medical help and at least one person was admitted to hospital. All are in now in stable condition, the CHP said.
RASFF – Amnesic Shellfish Poisoning (ASP) toxins in chilled scallops from France
RASFF – Hepatitis A virus in chilled oysters from France and the Netherlands
RASFF – Hepatitis A virus in frozen berry mix from Italy, with raw material from Bulgaria in Italy
RASFF – Faecal streptococci (17000 CFU/g) in desiccated coconut from Indonesia, via Malaysia in Italy
Posted in Algal Toxin, ASP, Bacteria, Eurofins Laboratories, Faecal Streptpcocci, Food Chemistry, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Poisoning, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Virus, Hepatitis A, Microbiology, Pathogen, Poisoning, Shellfish, Toxin, Virus
FoodWorld 