Salmonella spp in raw milk goat’s cheese from France in Germany, Hong Kong, Singapore, UK and Luxembourg
Salmonella in chicken meat preparation from Belgium in France and the Netherlands
Salmonella in psyllium husk powder from India in Denmark
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, RASFF, Raw Milk, raw milk cheese, Salmonella, Salmonella in Chicken
Presence of salmonella
Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.
Food poisoning caused by salmonella results in sudden onset gastrointestinal disorders (diarrhea, vomiting) often accompanied by fever and headaches which generally occur 6 to 72 hours after consumption of the contaminated products. These symptoms may be more pronounced in young children, pregnant women, immunocompromised individuals and the elderly. People who have consumed these products and who present these symptoms are invited to consult their doctor, notifying him of this consumption. In the absence of symptoms within 7 days after consuming the affected products, there is no need to worry and consult a doctor. If the product must undergo cooking before consumption: cooking the products through the core (hard-boiled eggs, pastries,
▸ Names of models or references
Minced meat at the customer’s request and sold in the traditional butcher’s section
▸ Lot
260421
▸ DLC
04/29/2021
▸ Start date / End of marketing
04/26/2021
▸ Health mark
…
▸ Geographical sales area
SEINE-SAINT-DENIS (93)
▸ Distributors
Novoviande Grand Frais Villepinte
▸ Consumer service contact
The Quality service is available to consumers to answer their questions by telephone number: “07.60.75.12.80” or by email: servicequalite@novoviande.fr
▸ Source
VILLEPINTE CDV
Suspicion of contamination with salmonella
Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.
Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.
▸ Barcode
3770006789397
▸ Lot
• from 714201207 to 714210220
• from 718201207 to 718210220
▸ DLC
09/30/2021
▸ Start date / End of marketing
From 12/09/2020 to 02/28/2021
▸ Distributors
lanoixtigree.fr
▸ Contact
customer service 0982323214
▸ Source
La Noix Tigrée
Presence of histamine
Do not consume and return to the point of sale for reimbursement
▸ DLC
04/23/2021
▸ Start / end date of marketing
From 04/15/2021 to 04/16/2021
▸
SUPER U PASSY dispensers
▸ Consumer service contact
0450782092
▸ Source
PASSYDIS SA SUPER U PASSY
Presence of Listeria monocytogenes
Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.
People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.
▸ Model names or references
Salmon with sorrel sauce sold in the Around the counter section (CARREFOUR snacking section in the gallery) and in the Charcuterie section in self-service trays ONLY
▸ Barcode
1111111111111
▸ Lot
sold on 04/28/2021
▸ Packaging
tray
▸ Start date / End of marketing
04/28/2021
▸
CARREFOUR Sartrouville distributors ONLY
▸ Contact
customer service 0969397000
▸ Source
CARREFOUR SARTROUVILLE (Hypermarket)
Presence of salmonella
Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.
Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor by notifying him of this consumption.
▸ Names of models or references
• fresh
cheeses • young and semi-dry
cheeses
• tommes • picodons
▸ Lot of
cheeses from 03/28/2021 to 04/27/2021
▸ Start / end date of marketing
From 03/29/2021 to 04/26/2021
▸ Health mark
FR-26-346-082-CE
▸ Distributors
Ets janier
▸ Consumer service contact
0760172627
▸ Source
LA FERME DE SAINT PANCRACE
salmonella (presente in 25g) in semi di sesamo dalla Nigeria//salmonella in sesame seeds from Nigeria in Italy
Salmonella spp. und überhöhter Gehalt an Blei in gemahlenen Zwiebeln aus Indien /// Salmonella spp. and increased lead content in ground onions from India in Germany
Salmonella Enteritidis in chicken neck skin from Poland in the Czech Republic
Salmonella Enteritidis in sausage from Poland in the UK
Salmonella Dublin in chilled beef trimmings in Sweden, Finland and Denmark
Salmonella Enteritidis in chicken neck skin from Poland in the Netherlands and Czech Republic
Salmonella Infantis in chicken MDM from Poland in Bulgaria
Salmonella Enteritidis in chicken elements from Poland in Germany and the UK
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, RASFF, Salmonella, Salmonella in Chicken, Salmonella in Onions, Salmonella Poland, Salmonella Sesame Seeds, salmonellosis
Presence of listeria monocytogenes in gorgonzola from Italy in France
Listeria monocytogenes in chilled terrine from Belgium in France and Luxembourg
ESCHERICHIA COLI IN LIVE SPINY DYE-MUREX (BOLINUS BRANDARIS) FROM ITALY in Spain
Stec in meat from Argentina in Multiple EU Countries
Shigatoxin-producing Escherichia coli in frozen lamb loins from New Zealand in Italy
STEC in beef from Argentina via the Netherlands in Multiple EU Countries
Shigatoxin-producing Escherichia coli in chilled beef rump and loin sets from Paraguay in the Netherlands
E. coli stec in fresh meat from Argentina in Spain
