RASFF-shigatoxin-producing Escherichia coli (stx2+ /25g) in chilled beef from Uruguay in the Netherlands
RASFF-foodborne outbreak suspected (salmonellosis) to be caused by infant formula from Ireland in France
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, RASFF, Salmonella, Uncategorized
| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2018.29 |
| Product: | Newbridge Meats- Fresh Sausage Meat (1LB PKTS), Fresh Sausage Size 16, Fresh Pork & Leek Sausage, Fresh Cocktail Sausage, Fresh Cumberland Sausage, Fresh Sausage Size 12, Fresh Sausage Loose, Fresh Sausage Size 8 |
| Batch Code: | S033018 |
| Country Of Origin: | Ireland |
As a precautionary measure, Newbridge Meats is initiating a recall of a batch of sausage products with batch code S033018 due to the presence of Salmonella. This may make the implicated batches unsafe to handle and consume. Consumers who have bought the implicated batches should dispose of the product or return to the place of purchase.
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The NSW Food Authority advises:
Blackall Country Cheese Pty Ltd trading as Woombye Cheese Company has recalled assorted cheese products from fresh food markets, grocers, independents and selected IGA stores in NSW and QLD due to microbial (high E.coli count) contamination.
Product details:
Food products contaminated with E.coli may cause illness if consumed. Consumers should not consume this product and should return it to the place of purchase for a full refund.
If you are concerned about your health you should seek medical advice.
For more information on this recall, contact Blackall Country Cheese Pty Ltd on 0413 808 489 or via www.woombyecheese.com.
Histamine fish poisoning (or Scombroid poisoning) is a type of food poisoning caused by elevated levels of histamine being present in the fish.
Naturally occurring bacteria in fish produce an enzyme which converts histidine in the fish to histamine.
Histamine fish poisoning usually occurs in certain species of fish, such as tuna, sardines, mackerel, swordfish and marlin.
Information at the Link above.
