Brand : SMAPP
Name : CAMPAGNOLO SALAMI LE SELECTIONS
Reason for reporting : Remind for microbiological risk
Date of publication : 25 November 2022
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Category Archives: food contamination
Italy – CAMPAGNOLO GOURMET SALAMI – Salmonella
Brand : SMAPP
Name : CAMPAGNOLO GOURMET SALAMI
Reason for reporting : Recall for microbiological risk
Publication date : 25 November 2022
Documentation
Italy – CAMPAGNOLO SALAMI – Salmonella
Brand : SMAPP
Name : CAMPAGNOLO SALAMI
Reason for reporting : Remind for microbiological risk
Publication date : 25 November 2022
Documentation
Italy – Pork – Listeria monocytogenes
Brand : Freschi per te
Denomination : Coppa di Suino
Reason for reporting : Remind for microbiological risk
Date of publication : 25 November 2022
Documentation
Click to access C_17_PubblicazioneRichiami_1932_azione_itemAzione0_files_itemFiles0_fileAzione.pdf
Posted in food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Listeria, Listeria monocytogenes
Germany – Tigernut flakes, organic – Salmonella
Alert type: Food
Date of first publication: 11/25/2022
Product name:
Tigernut flakes, organic
Manufacturer (distributor):
Werz Naturkornmühle GmbH & Co KG
Reason for warning:
A positive finding for salmonella was obtained for the above-mentioned product.
Packaging Unit: 250 g
Durability: 05.03.2023
Lot identification: 007103
Further information:
Reference is made to the attached consumer information from the food company.
Germany – Salami with Wild Boar – STEC E.coli
Alert type: Food
Date of first publication: 11/25/2022
Product name:
Salame con cinghiale, salami with wild boar, approx. 350 g
Product images:
recall/press release
Manufacturer (distributor):
Manufacturer: Anitca Macelleria Falorni srl, Piazza G. Matteotti 71, IT-50022 Greve in Chianti (IT) Distributor: Di Gennaro Feinkost- und Weinhandelsgesellschaft mbH
Reason for warning:
The affected product with the batch mentioned should no longer be consumed, as it could possibly be contaminated with verotoxin-forming E. coli (EHEC).
Packaging Unit: 350g
Durability: 02/13/2023
Lot identification: 22259
Further information:
Reference is made to the attached press release from the food company.
Posted in EHEC, 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, STEC, STEC E.coli, VTEC, VTECH
France – Shell Eggs – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Eggs and egg products
- Product brand name Organic eggs
- Model names or references 0FR3811
- Identification of products
Batch egg code: 0FR3811 bulk eggs - Storage temperature Product to be stored at room temperature
- Further information Sold on the markets: Vaise Valmy market in Lyon on Tuesday mornings; Lyon Montchat market on Wednesday morning; Lyon St Jean market on Thursday morning; Lyon Montplaisir market on Wednesday afternoon; Villefontaine market on Saturday morning; Bourgoin market on Sunday morning
- Geographic area of saledepartments 38 and 69
- DistributorsVaise Valmy market in Lyon; Lyon Montchat market; Lyon St Jean market; Lyon Montplaisir market; Grenoble Europole market; Villefontaine market; Bourgoin Market
Practical information regarding the recall
- Reason for recall Presence of salmonella
- Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)
Posted in food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Salmonella, Salmonella in Eggs
France – Vacuum-packed nature pudding – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand nameto the combined specialties
- Model names or references Vacuum-packed plain black pudding
- Identification of products
GTIN Batch Date 3468740271390 320 Use-by date 07/12/2022 3468740271390 320 Use-by date 08/12/2022 3468740271390 320 Use-by date 10/12/2022 - Products Listname_product_alert_listeria.pdfAttachment
- Packaging under a vacuum
- Marketing start/end date From 15/11/2022 to 18/11/2022
- Storage temperature Product to be stored in the refrigerator
- Further information pre-cooked charcuterie, preferably hot.
- Geographic area of sale Whole France
- Distributorsno distributors, only wholesale or retail customers (groceries, butchers, delicatessens).
- List of points of salelist_of_customers_delivered.pdf
Practical information regarding the recall
- Reason for recall Presence of the Listeria Monocytogenes germ with a count < 50 cfu/g
Posted in food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Listeria, Listeria monocytogenes
France – My Gourmet Beef and Cheddar Burger – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Prepared meals and snacks
- Product brand name Madrange
- Model names or references My Gourmet Beef Burger 210g Madrange
- Identification of products
GTIN Batch Date 3180940089758 320 Use-by date 07/12/2022 - Products Listposter_reminder.pdfAttachment
- Packaging 210g tray
- Marketing start/end date From 18/11/2022 to 07/12/2022
- Storage temperature Product to be stored in the refrigerator
- Geographic area of sale Whole France
- Distributors Auchan and Carrefour
- List of points of saleChart_traceability_lot_320_-products_by_customers_alert.pdf
Practical information regarding the recall
- Reason for recall presence of Listeria monocytogenes
- Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
Posted in food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Listeria, Listeria monocytogenes
Research – Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage
Abstract
Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investigated the impact of storage time and temperature on bacterial compositions and microbial association networks in RTE chicken using 16S rDNA high-throughput sequencing. The results show that the predominant phyla present in all samples were Proteobacteria and Firmicutes, and the most abundant genera were Weissella, Pseudomonas and Proteus. Increased storage time and temperature decreased the richness and diversity of the microorganisms of the bacterial communities. Higher storage temperatures impacted the bacterial community composition more significantly. Microbial interaction analyses showed 22 positive and 6 negative interactions at 4 °C, 30 positive and 12 negative interactions at 8 °C and 44 positive and 45 negative interactions at 22 °C, indicating an increase in the complexity of interaction networks with an increase in the storage temperature. Enterobacter dominated the interactions during storage at 4 and 22 °C, and Pseudomonas did so at 22 °C. Moreover, interactions between pathogenic and/or spoilage bacteria, such as those between Pseudomonas fragi and Weissella viridescens, Enterobacter unclassified and Proteus unclassified, or those between Enterobacteriaceae unclassified and W.viridescens, were observed. This study provides insight into the process involved in RTE meat spoilage and can aid in improving the quality and safety of RTE meat products to reduce outbreaks of foodborne illness. View Full-Text
Posted in bacterial contamination, cross contamination, Decontamination Microbial, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Proteus, Pseudomonas, Research
