Ochratoxin A in cayenne pepper from Turkey in Belgium, Germany in the Netherlands
Ochratoxin A in sultanas from Türkey via the Netherlands in Belgium, Germany
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Category Archives: food handler
RASFF Alerts – Salmonella – Chicken Breast – Minced Chicken – Chilled Minced Pork – Poultry Meat Preparations – Betel Leaves – Poultry Kebab – Neck Steaks
Salmonella enterica ser. Infantis (present /25g) in chilled chicken breast fillet from Slovakia, with raw material from Ukraine in Slovakia and Czech Republic
Salmonella Enteritidis and Salmonella Infantis in minced chicken meat from Netherlands in Italy
Salmonella Infantis and Livingstone in chilled minced pork from Germany in Hungary
Salmonella spp. in poultry meat preparations from Italy in Germany
Salmonella in betel leaves from India in France
Salmonella serogroup C in poultry kebab rotisserie from Austria in Slovakia
Salmonella enteritidis in chicken and chicken parts from Germany in the Netherlands
Salmonella spp. in Dry marinated Traditional neck steaks 400g from Lithuania in Estonia
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, RASFF, Salmonella, Salmonella in Chicken
RASFF Alerts – Aflatoxin – Brazil Nuts – Red Raw Rice – Groundnuts – Peanuts
Aflatoxin B1 in Brazil nuts from Brazil in Austria, Belgium, Czech Republic, Germany, Greece, Ireland, Netherlands, Norway, Poland and Spain
Aflatoxin B1 in red raw rice in India, Netherlands, Switzerland and Germany
Aflatoxin in USA groundnuts in the Netherlands
Aflatoxins in groundnuts from The United States in the Netherlands
Aflatoxins in U.S.A. peanuts in the Netherlands
Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
RASFF Alert- Vibrio cholerae – Shrimps
Vibrio cholerae in shrimps from Ecuador in Romania
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, RASFF, Vibrio, Vibrio cholera, vibrio cholerae
RASFF Alerts – Listeria monocytogenes – Fresh Salmon – Smoked Trout – Chicken Burger – BBQ Sausages – Bacon
Presence of Listeria monocytogenes in fresh salmon from Norway in Italy
Listeria monocytogenes in smoked trout from Denmark in Belgium, Germany, Netherlands and Switzerland
Listeria monocytogenes in Chickenburger from Austria in Italy
Listeria in chicken barbecue sausages from Sweden in Finland
Listeria monocytogenes in bacon from Poland in Estonia
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes, Listeria Smoked Fish, RASFF
RASFF Alert – Histamine – Tuna
Histamine in tuna, from Sri Lanka in the Netherlands
New Zealand -Public health warning: shellfish biotoxin alert for Raglan coastline
New Zealand Food Safety today issued a public health warning advising the public not to collect or consume shellfish harvested from the Raglan coastline.
The warning extends from Port Waikato, southward to Tauratahi Point at the entrance of Kawhia Harbour. The warning includes the entire Raglan and Aotea Harbours but not Kawhia Harbour. Paralytic Shellfish Toxins have been detected in shellfish from Raglan at levels above the safe limit set by MPI.
Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.
Note that cooking shellfish does not remove the toxin.
Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process.
Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:
- numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
- difficulty swallowing or breathing
- dizziness
- headache
- nausea
- vomiting
- diarrhoea
- paralysis and respiratory failure and in severe cases, death.
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Food Toxin, paralytic shellfish poisoning, PSP, Shellfish, shellfish toxin
France REFRIGERATED COOKED SHRIMP CALIBER 40/60 RED LABEL – MADAGASCAR – Listeria monocytogenes
- Product category Food
- Product subcategory Fishing and aquaculture products
- Product brand name/
- Model names or references WHOLE COOKED SHRIMP LABEL ROUGE 40/60 – MADAGASCAR SOLD TO CUSTOMERS AND RETAIL SALE FROM 08/23 TO 09/04/2023
- Product identification
GTIN Batch Date 3700156964160 323511 Use-by date 04/09/2023 - Products List ProductList.pdfAttachment
- Packaging Shrimp sold in trays
- Start/end date of marketing From 08/24/2023 to 08/27/2023
- Storage temperature Product to keep in the refrigerator
- Health mark/
- Further information The packaging date is indicated on the bag label
- Geographical sales area Whole France
- Distributors TIBIDY + Retail sales (Viviers de Saint-Colomban)
- List of points of sale Customer_delivery.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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes
France – Voscarini Hugo Frizzante white 0.75 liters – Fermentation
Alert type: Groceries
Date of first publication: September 13, 2023
Product name: Voscarini Hugo Frizzante white 0.75 liters
Product images:
Manufacturer (distributor):
Manufacturer: Hauser Weinimport GmbH distributed through Kaufland
Reason for warning:
Possibility of subsequent fermentation and bursting of the affected bottles
Packaging Unit: 0.75 liters
Lot identification: starting with L6962…
Additional Information:
Reference is made to the company’s attached press release.
Manufacturer’s homepage:
Posted in Fermentation, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Spoilage, Food Testing, Yeasts
France – Béarnaise pudding – Listeria monocytogenes
- Product category Food
- Product subcategory Meats
- Product brand name Ossaloise style Mr Pomme Saint Gaudens
- Model names or references Béarnaise pudding
- Product identification
Batch Date 2331 Use-by date between 08/05/2023 and 09/14/2023 - Packaging vacuum packed in the traditional charcuterie section
- Start/end date of marketing From 08/22/2023 to 08/25/2023
- Storage temperature Product to keep in the refrigerator
- Health mark FR 64062002 CE
- Geographical sales area Benejacq
- Distributors Super U
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes
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