Category Archives: food contamination

Sweden – Campylobacter (Sweden, August 2021-)

Posted on August 24, 2021 by | Leave a comment

Folkhalsomyndigheten

2021-08-23

In recent weeks, the number of people who have contracted campylobacter infection has been higher than in previous weeks. The increase has been seen throughout the country and in all age groups. The period has been preceded by an increased proportion of broiler flocks carried on campylobacter (Swedish Veterinary Institute (SVA). Previous studies have shown that cases of disease are often linked to raw chicken meat, which makes it likely that increased prevalence of campylobacter in chicken flocks is the cause. In the next few weeks, the Swedish Public Health Agency will collect samples from the disease cases for analysis and typing as part of the microbiological monitoring program in order to identify the presence of common sources of infection.

Figure. The number of reported cases of campylobacter infection per week during 2021 to week 33 (until 2021-08-23, week 33 is incomplete) and for the years 2018-2020, for cases infected in Sweden and cases with unknown country of infection.

The graph shows the number of reported cases per week in 2021 that are stacked. During weeks 29-33, the number of cases has been higher than before with 150-200 cases, earlier this year the number of cases was below 50 to up to 100 cases a week. The pattern follows previous years, 2018-2020 with more cases during the late summer, these years are shown as lines in the graph.

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Posted in Campylobacter, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak

Iceland – Suspicion of Salmonella in chicken

Posted on August 24, 2021 by | Leave a comment

MAST

Matvælastofnun warns against consuming one batch of chicken marked Ali, Bónus or FK from Matfugl due to suspicion of salmonella. For security reasons, the company has decided to recall the batch and issue a press release.

Matvælastofnun received information about the recall from the company and notified the health inspectorate.

The recall only applies to the following batch:

  • Product name: Ali, Bónus, FK
  • Producer: Matfugl ehf, Völuteigi 2, 270 Mosfellsbær
  • Batch number: 011-21-28-2-28 (whole chicken, breast, puffins, chunks, marinated chicken breast), packing date 16.08.2021 – 19.08.2021
  • Distribution: Bonus stores, ISK stores, Fjarðarkaup, Hagkaup, Kassinn, Extra, Netto online store.

Consumers who have bought chicken with this traceability number are asked to return it to the relevant store or directly to Matfugl in Mosfellsbær.

Related material

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Posted in food contamination, 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 Testing, Salmonella, Salmonella in Chicken

Ireland – Recall of Batches of Mr Porky Original Scratchings due to the Possible Presence of Salmonella

Posted on August 24, 2021 by | Leave a comment

FSAI

Monday, 23 August 2021

Summary
Category 2: For Information
Alert Notification: 2021.66
Product: Mr. Porky Original Scratchings; pack size: 5 x 16.5g
Batch Code: All dates up to and including 19 February 2022
Country Of Origin: United Kingdom

Message:

Mr. Porky is recalling the above batches of its Original Scratchings due to the possible presence of salmonella.  Point-of-sale recall notices will be displayed in Iceland stores supplied with the implicated batches.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Consumers:

Consumers are advised not to eat the implicated batches.

Mr Porky Original Scratchings

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New Zealand – Mr Porky brand Original Scratchings and Crispy Strips – Salmonella

Posted on August 24, 2021 by | Leave a comment

MPI

Mr Porky brand Crispy Strips (35g).

 

Mr Porky brand Original Scratchings (40g).

 

Product identification
Product typeFlavoured snacks
Name of product (size)Mr Porky brand Crispy Strips (35g)Mr Porky brand Original Scratchings (40g)Mr Porky brand Original Scratchings (65g)
Date markingAll best before dates up to and including 19 FEB 22.
Package size and descriptionThe products are sold in 35g, 40g, and 65g in plastic packaging of various colours.  
DistributionThe products are imported from the United Kingdom.Mr Porky brand products are sold in Four Square, Pak’n Save and New World stores and independent retailers listed below throughout New Zealand.

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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 Testing, Salmonella

Canada – Food Recall Warning – Mr. Porky brand Original Scratchings recalled due to Salmonella

Posted on August 24, 2021 by | Leave a comment

CFIA

Recall details

Ottawa, August 23, 2021 – Morgan Williams International Inc. is recalling Mr. Porky brand Original Scratchings from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

Recalled product

Brand Product Size UPC Codes
Mr. Porky Original Scratchings
(Cooked Seasoned Pork Rind)		 65 g 5 010052 112700 All Best Before dates up to and including 19 FEB 22

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhoea. Long-term complications may include severe arthritis.

Background

This recall was triggered by a recall in another country. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled product from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of this product.

Product photos

Printer ready version of photos

  • Mr. Porky - Original Scratchings (Cooked Seasoned Pork Rind) - 65 grams - front
  • Mr. Porky - Original Scratchings (Cooked Seasoned Pork Rind) - 65 grams - back

Public enquiries and media

Company information
Morgan Williams International Inc.
Telephone: 1-905-696-0226
Email: order@morganwilliams.ca
Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: information@inspection.gc.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@inspection.gc.ca

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Posted in CFIA, food contamination, 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 Testing, Salmonella

Research – Anonymous Whistleblower Food Safety Incident Report Site Launched

Posted on August 21, 2021 by | Leave a comment

Quality Assurance Mag

VIENNA — The Global Harmonization Initiative (GHI) announced the launch of the Whistleblower Food Safety Incident Report Site.

“Across the world, most food industry employees dare not report information about safety concerns externally because of the consequences of their employer finding out who they are. Some employees follow their conscience and the consequence is, that while saving people from harm, they often lose their job and may possibly suffer worse consequences. That is still the fate of many whistleblowers. For that reason, the GHI has developed an anonymous food safety incident reporting site. The emphasis is on anonymous and we have taken web-based privacy safeguards to ensure this. While filling in the online report, the reporter is also frequently reminded not to reveal anything that would make it possible to identify themselves” said Huub Lelieveld, GHI president.

Currently available in English, the site will soon be made available in local languages, GHI said. All of the serious incident reports that GHI receives will be evaluated by a team of food safety experts. For those concerns that GHI confirms as what it called “serious” (i.e., that could cause serious harm to consumers), GHI will inform the local authorities within the country of interest and ask them to investigate. The site is being launched together with a social media awareness campaign for people working in the food and beverage industry, to report any serious safety concerns that they have.

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Research – Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya

Posted on August 19, 2021 by | Leave a comment

MDPI

Papaya-associated foodborne illness outbreaks have been frequently reported worldwide. The goal of this study was to evaluate the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process. Fresh green papayas were inoculated with approximately 7 log CFU of S. Typhimurium and L. monocytogenes and stored at 21 or 7 °C for 14 days. Bacteria counts were determined on day 0, 1, 7, 10 and 14. Fresh green papayas inoculated with approximately 8 log CFU of the bacteria were treated for 5 min with 2.5, 5 and 10 ppm aqueous chlorine dioxide (ClO2). The ClO2 solutions were generated by mixing sodium chlorite with an acid, which was HCl, lactic acid or malic acid. The detection limit of the enumeration method was 2.40 log CFU per papaya. At the end of storage period, S. Typhimurium and L. monocytogenes grew by 1.88 and 1.24 log CFU on papayas at 21 °C, respectively. Both bacteria maintained their initial population at inoculation on papayas stored at 7 °C. Higher concentrations of ClO2 reduced more bacteria on papaya. 10 ppm ClO2, regardless the acid used to generate the solutions, inactivated S. Typhimurium to undetectable level on papaya. 10 ppm ClO2 generated with HCl, lactic acid and malic acid reduced L. monocytogenes by 4.40, 6.54 and 8.04 log CFU on papaya, respectively. Overall, ClO2 generated with malic acid showed significantly higher bacterial reduction than ClO2 generated with HCl or lactic acid. These results indicate there is a risk of survival and growth for S. Typhimurium and L. monocytogenes on papaya at commercial storage conditions. Aqueous ClO2 generated with malic acid shows effectiveness in inactivating the pathogenic bacteria on papaya. View Full-Text

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Research, Salmonella

France – Rabbit terrine with hazelnuts and thyme – Listeria monocytogenes

Posted on August 13, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Meats
  • Product brand name Cured meats from Haute Ardèche
  • Names of models or references trays 2 slices of terrine
  • Product identification
    GTIN Lot Dated
    3330180039536 T21214 Use-by date 09/01/2021
  • Products List product_list.pdf Attachment
  • Packaging Plastic container
  • Start date / End of marketing From 08/03/2021 to 08/11/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark07 204 003 EC
  • Geographical sales area Whole France
  • Distributors CREMLOG TEYSSIER SAS COMAVIA SAS ELYS SAS LAMADIS CARREFOUR MARKET SA LE DELAS SARL ETS FELIX DAVID SARL SAMI DISTRIBUTION SAS DELTI- INTERMARCHE SAS L ESTRADE DE DISTRIBUTION
  • List of points of sale sales_points_liste.pdf

Practical information regarding the recall

  • Reason for recall possible presence of listeria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
  • Consumer behaviour Stop consuming
    Return the product to the point of sale
    Destroy the product
  • Sanitary recommendation People who have consumed the “products” mentioned above and who have fever, isolated or accompanied by headaches, and muscle aches, are invited to consult their doctor, notifying him of this consumption. Serious forms with neurological complications and maternal or foetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should pay special attention to these symptoms. Listeriosis is a disease that can be serious and can take up to eight weeks to incubate.
  • Contact number0800085296
  • Compensation modalities Repayment
  • End date of the recall procedure Saturday 28 August 2021
  • Additional public information it is recommended that the products be destroyed or returned to the point of sale for reimbursement

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Posted in food contamination, 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, Listeria, Listeria monocytogenes

France – Roasted Chicken Snacks – Listeria monocytogenes

Posted on August 13, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Meats
  • Product brand name VOLAE
  • Names of models or references Roasted chicken snacks 250g VOLAE
  • Product identification
    GTIN Lot Dated
    3250390866992 12180045 Use-by date 08/29/2021
    3250390866992 12150049 Use-by date 08/26/2021
  • Packaging BAG OF 250G
  • Start date / End of marketing From 08/03/2021 to 08/11/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 56 174 003 CE
  • Further information Lot number and DLC
  • Geographical sales area Whole France
  • Distributors Intermarket

Practical information regarding the recall

  • Reason for recall presence of listeria monocytogenes with count <10 / g
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
  • Consumer behaviour Stop consuming
    Return the product to the point of sale
    Destroy the product
  • Sanitary recommendation People who have consumed the “products” mentioned above and who have fever, isolated or accompanied by headaches, and muscle aches, are invited to consult their doctor, notifying him of this consumption. Serious forms with neurological complications and maternal or foetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should pay special attention to these symptoms. Listeriosis is a disease that can be serious and can take up to eight weeks to incubate.
  • Compensation modalities Repayment
  • End date of the recall procedure Wednesday 25 August 2021

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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 Testing, Listeria, Listeria monocytogenes

Switzerland – Frozen berries suspected in Swiss Norovirus outbreak

Posted on August 13, 2021 by | Leave a comment

Food Safety News

Food Borne Illness - Norovirus -CDC Photo

Imported frozen mixed berries are suspected to be behind an outbreak of norovirus in Switzerland.

The Federal Food Safety and Veterinary Office (FSVO) told Food Safety News that the agency was informed by cantonal food enforcement authorities that illnesses were probably due to berries contaminated with norovirus. A canton is a region of the country.

These regional units examined suspected contaminated berries for norovirus and found the virus, which led to the fruits being identified as the likely source of the infections.

FSVO, also known as OSAV, BLV or USAV, is the central authority for food safety in Switzerland.

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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 Testing, Food Virus, foodborne outbreak, foodbourne outbreak, Virus