Category Archives: food contamination

France – Product recall: Fromagerie des 2 Caps brand cheese from Les 2 Caps

Posted on December 14, 2020 by KSW | Leave a comment

Product recall: Fromagerie des 2 Caps brand cheese from Les 2 Caps

ENCOUNTERED PROBLEM

Presence of Escherichia coli

PROPOSED SOLUTION

People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.

People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.

If there are no symptoms within 10 days of consuming the affected products, there is no need to worry and consult a doctor.

The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.

FURTHER INFORMATION

▸
320g packaging

▸ Barcode
3188500032848

▸ Lot
272

▸ DLC
• 11/17/2020
• 11/21/2020

▸ Veterinary identification number
FR 59.512.030 CE

▸ Consumer service contact
LOSFELD DISTRIBUTION is available to consumers to answer their questions on the telephone number: 03 20 28 99 60 (Monday to Friday from 9 a.m. to 4 p.m.).

▸ Areas concerned
• SUPER U CAMPHIN-EN-PEVELE
• SUPER U LUMBRES

▸ Source
https://www.coursesu.com/

Leave a comment

Posted in Bacteria, bacterial contamination, E.coli, food contamination, 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 Testing, Food Toxin

France – Product recall: U brand Arugula and Mesclun salads – Salmonella

Posted on December 14, 2020 by KSW | Leave a comment

Oulah

Product recall: System U brand Arugula and Mesclun salads

ENCOUNTERED PROBLEM

Presence of Salmonella

PROPOSED SOLUTION

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 for reimbursement.

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.

FURTHER INFORMATION

▸
Arugula 150g • Lot: 27631323 – 27636358
• BBE : 10/12/20 – 11/12/20

▸ Mesclun 175g
• Lot: 27631353
• BBE: 12/10/2020

▸ Source
https://www.economie.gouv.fr/

Leave a comment

Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Oulah, Salmonella

France – Product recall: Mesclun 125g from Saint Eloi brand (Intermarché) – Salmonella

Posted on December 14, 2020 by KSW | Leave a comment

Oulah

Product recall: Mesclun 125g from Saint Eloi brand (Intermarché)

ENCOUNTERED PROBLEM

Presence of Salmonella

PROPOSED SOLUTION

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 for reimbursement.

FURTHER INFORMATION

▸ Lot
27631329

▸ DLC
12/10/20

▸ Source
https://www.economie.gouv.fr/

Leave a comment

France – Product recall: Bonduelle brand Mesclun 145g – Salmonella

Posted on December 14, 2020 by KSW | Leave a comment

Oulah

Product recall: Bonduelle brand Mesclun 145g

ENCOUNTERED PROBLEM

Presence of Salmonella

PROPOSED SOLUTION

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 for reimbursement.

Foodborne illnesses caused by salmonella result in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more serious in young children, immunocompromised people 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.

FURTHER INFORMATION

▸ Lot, DLC and distributors 27631363 – 12/12/20 – Intermarché
• 27631345 – 12/12/20 – Intermarché
• 27631345 – 12/12/20 – System U
• 27631363 – 12/12/20 – System U
• 27631363 – 12/12/20 – Large grocery store in Paris
• 27631363 – 12/12/20 – Segurel (Transporter)
• 27631345 – 12/12/20 – Leclerc
• 27631363 – 12/12/20 – Leclerc
• 27631345 – 12/12 / 20 – Carrefour
• 27631363 – 12/12/20 – Carrefour

▸ Source
https://www.economie.gouv.fr/

Leave a comment

Posted in Bacteria, bacterial contamination, food contamination, 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, Oulah, Salmonella

Canada – Food Recall Warning – Eggs from Hilly Acres Farm recalled due to Salmonella

Posted on December 14, 2020 by KSW | Leave a comment

CFIA

Recall details

Ottawa, December 12, 2020 – Hilly Acres Farm is recalling eggs from the marketplace due to possible Salmonella contamination. Consumers should not consume and distributors, retailers, and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes should not serve, sell, or use the recalled products described below.

The recalled products have only been sold in Newfoundland and Labrador.

Only eggs from Hilly Acres Farm with best before dates indicated in the table below where the lot code contains “N38” or where there is no lot code on the package are implicated by the recall.

Recalled products

Brand	Product	Size	UPC	Codes
Farmer John Eyking	Large Size Eggs	12 eggs	0 73557 00002 1	DEC 27 N38 JAN 3 N38 JAN 10 N38
Farmer John Eyking	Large Size Brown Eggs	12 eggs	0 73557 00005 2	DEC 27 N38 JAN 3 N38 JAN 10 N38
Nova Eggs	Large Size White Eggs	18 eggs	0 59001 90118 2	JAN 10 N38

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 products in your home or establishment. Recalled products should be thrown out or returned to the location 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 diarrhea. Long-term complications may include severe arthritis.

Background

This recall was triggered by test results. 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 products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

Public enquiries and media

Public enquiries: Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations: Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca

Report a problem on this page

Leave a comment

Posted in Bacteria, bacterial contamination, CFIA, food contamination, 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 Eggs

Research – Antibiotic Resistance and Biofilm-Forming Ability in Enterococcal Isolates from Red Meat and Poultry Preparations

Posted on December 12, 2020 by KSW | Leave a comment

MDPI

kswfoodworld biofilm

This study investigated the resistance to antibiotics and the capacity to form a biofilm of 200 isolates of enterococci isolated from raw preparations of beef (51 strains), pork (47), chicken (50), and turkey (52) acquired in north-western Spain. Fifteen antimicrobials of clinical importance were tested by the disc diffusion method. The average number of resistances per strain was 4.48 ± 1.59. If resistant strains were taken together with those showing reduced susceptibility, the total number of resistances per strain was 6.97 ± 2.02. Two isolates (1.0% of strains) were resistant to a single antibiotic, twenty-two isolates (11.0%) presented resistance to two, one strain (0.5%) was resistant to three, and 175 isolates (87.5%) showed a multiple drug-resistant phenotype (MDR; defined as no susceptibility to at least one agent from each of three or more antimicrobial categories). The prevalence of resistance varied between 0.5% (gentamicin) and 100% (kanamycin). All strains produced biofilm on polystyrene microwell plates, determined using crystal violet assay. Isolates were classified as having a weak (51 strains; average optical density at 580 nanometers -OD₅₈₀– = 0.206 ± 0.033), moderate (78 strains; average OD₅₈₀ = 0.374 ± 0.068), or strong (71 strains; average OD₅₈₀ = 1.167 ± 0.621) ability to produce biofilm (p < 0.05). Isolates from beef preparations produced the most substantial (p < 0.05) biofilms. The results of this study indicate that meat and poultry preparations are major reservoirs of antibiotic-resistant enterococcal strains capable of forming a biofilm. In order for food-borne infections to be prevented, the importance of careful handling of these foodstuffs during preparation, avoiding cross-contamination, and ensuring thorough cooking, is stressed.

Leave a comment

Posted in Antibiotic Resistance, antimicrobial resistance, Biofilm, food contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Technology, Research, Technology

RASFF Alerts – Salmonella – Chicken Doner – Chicken Elements – Chicken Breast Fillets – Chorizo – Goose Breast – Turkey Meat – Minced Beef and Beef Cuts – Organic Flaxseed – Betel Leaves

Posted on December 11, 2020 by KSW | Leave a comment

RASFF

Salmonella (present) in chicken doner from the Netherlands in the Netherlands

RASFF

Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken elements from Poland in Poland

RASFF

Salmonella enterica ser. Infantis (presence /25g) in chicken breast fillets from Poland in Hungary

RASFF

Salmonella enterica ser. Rissen (presence /25g) in chorizo from Spain, via Germany in Switzerland

RASFF

Salmonella (presence /25g) in frozen goose breast from Hungary in Sweden

RASFF

Salmonella enterica ser. Bredeney (in 1 out 5 samples /25g) and Salmonella enterica ser. Typhimurium monophasic (in 1 out 5 samples /25g) in chilled turkey meat from France in France

RASFF

Salmonella (presence /10g) in chilled minced beef and beef cuts from Italy in Italy

RASFF

Salmonella enterica ser. Agona (presence /25g) in organic flaxseed from Denmark in Sweden

RASFF

Salmonella (3 out of 5 samples /25g) and high count of Escherichia coli (up to 6000 CFU/g) in betel leaves from Thailand in the UK