Category Archives: Food Hygiene

UK – Brit girl, 19, spends 11 days in intensive care after being struck down with E. coli infection in same Egyptian resort couple died

Posted on October 8, 2018 by | Leave a comment

The Sun ecoli

A TEEN girl spent 11 days in intensive care after being struck down with an E. coli infection at the same Egyptian resort a Brit couple died for the same illness.

Anna Doherty, 19, said she became ill after succumbing to an infection while staying at the Jasmine Palace Hotel in the resort of Hurghada.

It comes as it was revealed yesterday that John and Susan Cooper, from Burnley, died as a result of an E. coli infection while holidaying in the same resort.

Anna travelled to the Red Sea resort with her dad and sister in March 2018, and they stayed there for ten days.

Half way into their stay at the all-inclusive hotel, Anna recalled how she began to feel extremely unwell, suffering symptoms of vomiting and diarrhoea.

After visiting the on-site doctors’ clinic, Anna said she was told she had a water infection and was given an injection and antibiotics.

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Posted in E.coli, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

USA – Tolleson plant with recalled beef had ‘egregious’ livestock practices, notice says – Salmonella

Posted on October 8, 2018 by | Leave a comment

AZ Central

More than 6.5 million pounds of raw beef products were voluntarily recalled Thursday from a decades-old plant in Tolleson where federal officials had previously complained about “egregious” and “inhumane” livestock conditions.

The Tolleson facility is operated by Brazilian company JBS S/A’s U.S. subsidiary, JBS USA. Officials said the meat may be contaminated with Salmonella Newport, a strain of the bacteria that is a common cause of food poisoning.

The recall announcement came more than a year after the U.S. Department of Agriculture sent an enforcement notice to the company’s president and months after one of the company’s plants in North Carolina recalled 35,000 pounds of raw ground beef.

JBS also is the majority owner of the Pilgrim’s Pride line, which in February recalled more than 101,000 pounds of breaded chicken due to possible foreign-matter contamination.

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

USA – Working Cow Homemade, Inc. Recalls Product Because of Possible Health Risk

Posted on October 8, 2018 by | Leave a comment

FDA 

Working Cow Homemade Ice Cream, Inc. of St. Petersburg, FL is conducting a voluntary recall of No Sugar Added Vanilla and No Sugar Added Chocolate ice cream manufactured in three-gallon tubs during the month of May 2018. The recall is being conducted due to a potential contamination with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women.

Working Cow customers include ice cream parlors, independent living facilities and restaurants throughout the state of Florida. The no sugar added ice cream is packaged in plastic yellow three-gallon tubs marked with a label including product name and “born-on” date. The born-on date refers to the manufacturing date. Working Cow is working with 152 retail customers to recall the potentially affected products.

This recall is being conducted in cooperation with the U.S. Food and Drug Administration (“FDA”) following notification of a recent consumer case in Florida which has been linked to a strain of Listeria monocytogenes found to be present at the Working Cow manufacturing facility during environmental sampling in 2017. Although subsequent environmental sampling has yet to yield positive test results, investigations are ongoing to ensure root cause has been properly addressed. No other illnesses have been reported.

Working Cow Homemade, Inc. takes the safety and integrity of our products very seriously. Our families also consume these products and we are working tirelessly to identify the cause of the problem and permanently fix it, so that any product made at Working Cow will continue to have the complete confidence of our customers and consumers.

Any customers with this specific product on hand are asked to contact Working Cow for proper return and credit. Additional questions may be directed to the Working Cow Headquarters at 877-320-2269, Mon-Fri between 8:30 AM and 4:00 PM EDT.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

USA – Callie’s Charleston Biscuits Issues Voluntary Product Recall for Country Ham Biscuits and Cocktail Ham Biscuits Produced Using Johnston County Hams

Posted on October 8, 2018 by | Leave a comment

FDA

Johnston County Hams, Inc. issued a voluntary recall on October 3, 2018 for approximately 89,096 pounds of ready-to-eat ham products due to possible contamination with Listeria monocytogenes. In response, Callie’s Charleston Biscuits, LLC is issuing a voluntary product recall for two products that may contain the potentially affected Johnston County Hams.

The following products are subject to recall :

Callie’s Charleston Biscuits – Country Ham Biscuits UPC: 897856002001
Callie’s Charleston Biscuits – Cocktail Ham Biscuits UPC: 897856002049

View Product Labels [Link)

“At the core of our business is making sure that our customers and community are receiving the best possible products. We have a plan in place that we were hoping to never use. We acted immediately with every possible precaution to ensure the safety of our customers. To our loyal retailers, we have a contingency plan in place and do not foresee any major disruptions in our service. ” says founder Carrie Morey. Callie’s Charleston Biscuits is not aware of any illness reports at this time related to the Callie’s Charleston Biscuits voluntarily recalled products.

The product was produced and shipped between April 3, 2017 and October 3, 2018 and distributed to customers nationwide. Images of the affected labels are included with this notice for easy identification.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

USA – Johnston County Hams Recalls Ready-To-Eat Ham Products Due to Possible Listeria Contamination

Posted on October 8, 2018 by | Leave a comment

FSIS USDA 

Listeria kswfoodworld food safety food poisoning

Image CDC

 

WASHINGTON, Oct. 3, 2018 – Johnston County Hams, a Smithfield, N.C. establishment, is recalling approximately 89,096 pounds of ready-to-eat ham products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ready-to-eat deli-loaf ham items were produced from April 3, 2017 to Oct. 2, 2018. The following products are subject to recall: [View Labels (PDF only)]

  • Varying weights of 7 to 8-lbs. plastic-wrapped “JOHNSTON COUNTY HAMS, INC. COUNTRY STYLE FULLY COOKED BONELESS DELI HAM.”
  • Varying weights of 7 to 8-lbs. plastic-wrapped “Ole Fashioned Sugar Cured The Old Dominion Brand Hams Premium Fully Cooked Country Ham” with Sell-By dates from 4/10/2018 to 9/27/2019.
  • Varying weights of 7 to 8-lbs. plastic-wrapped “Padow’s Hams & Deli, Inc. FULLY COOKED COUNTRY HAM BONELESS Glazed with Brown Sugar.”
  • Varying weights of 7 to 8-lbs. plastic-wrapped “Premium Fully Cooked Country Ham LESS SALT Distributed By: Valley Country Hams LLC” with Sell-By dates from 4/10/2018 to 9/27/2019.
  • Varying weights of 7 to 8-lbs. plastic-wrapped “GOODNIGHT BROTHERS COUNTRY HAM Boneless Fully Cooked.”

The products subject to recall bear establishment number “EST. M2646” inside the USDA mark of inspection. These items were shipped to distributors in Maryland, North Carolina, New York, South Carolina and Virginia.

On September 27, 2018, FSIS was notified that a person ill with listeriosis reported consuming a ham product produced at Johnston County Hams. Working in conjunction with the Centers for Disease Control and Prevention and state public health and agriculture partners, FSIS determined that there is a link between the Listeria monocytogenes illnesses and ham products produced at Johnston County Hams. The epidemiologic investigation identified a total of four listeriosis confirmed illnesses, including one death, between July 8, 2017 and August 11, 2018. FSIS collected two deli ham product samples from the Johnston County Hams, Inc. facility in 2016 and in early 2018. Whole genome sequencing results showed that Listeria monocytogenes identified in deli ham both years was closely related genetically to Listeria monocytogenes from ill people. FSIS is continuing to work with federal and state public health partners to determine if there are additional illnesses linked to these products and will provide updated information should it become available.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, FSIS, Listeria, Listeria monocytogenes, Uncategorized, USDA

Research – Microbiological risk assessment and simple cost‐effective ways to reduce the risk in bulk food bags manufacturing company

Posted on October 6, 2018 by | Leave a comment

Wiley Online Library

Abstract

This study was conducted to evaluate the microbial risk associated in bulk food bags manufacturing facilities and its cost‐effective way to minimize the risk. Swab samples from each step of manufacturing process was collected and microbiological analysis was done. Results showed that the bulk food bags manufacturing process was grossly contaminated with multiple types of bacteria. Moderate number of total aerobic bacteria (≤3.68 log cfu/unit), coliform (≤3.63 log cfu/unit), fecal coliform (1.0–1.25 log cfu/unit), Staphylococcus spp. count (≤3.6 log cfu/unit) was recorded in worker’s hand gloves and different sections of the whole production facility. Although no Escherichia coli or Salmonella spp. was detected, enrichment culture study detected Streptococcus spp., and fecal Streptococcus spp. in some swabs and hand gloves samples. Other than UV treatment alone, washing the hand gloves with calcinated calcium (CCa; 0.02%) followed by drying under UV light, and UV light in finished product storage room, and sanitizing the floor surfaces with 0.02% CCa, was able to significantly reduce (1.0–3.68 log cfu/unit) or eliminate the bacterial contaminants from hand gloves, finished products, and floor surfaces. This simple treatment was seen to minimize the risks of microbial contamination in the bulk food bags manufacturing facilities.

Practical applications

Flexible intermediate bulk containers (FIBCs) are used by various industrial sectors like agriculture, chemicals, and pharmaceutical, but one of the largest users of FIBC bags is the food industry. Transporting and storing food is tougher to do than any other product. The food companies are constantly in search of ways to maximize profits while cutting costs and conserving space. FIBC bags have helped thousands of businesses around the world to achieve this goal. On the other hand, reducing risks from microbial contamination is an essential part of every food manufacturer’s responsibility to protect both its customers and its business. The cost‐effective and simple methods described in this study will be applicable in the bulk food bags manufacturing facilities worldwide to ensure the quality and safety of the food.

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Posted in Faecal Streptpcocci, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Safety, Food Testing, Staphylococcus aureus, Uncategorized

Research – Prevalence of Salmonella, Campylobacter, and Shiga Toxin–Producing Escherichia coli on the Surfaces of Raw Poultry Packages

Posted on October 4, 2018 by | Leave a comment

Journal of Food Protection

Images CDC

Image CDC

Contamination on the exterior surfaces of raw poultry packages can be transmitted to hands and food contact surfaces during shopping and handling. This study compared the level of microbial contamination and prevalence of foodborne pathogens on the surfaces of raw poultry packages as related to the types of products, types of packaging, and packaging conditions. Packages of whole chicken, cut-up chicken (breast and leg quarter), and ground turkey were purchased from retail stores. Aerobic plate counts (APCs) were significantly different (P < 0.05) among types of products and packaging materials, with ground turkey packages and the heat-sealed, high-walled containers being the lowest. APCs were significantly lower (P < 0.05) when the packages were intact and tight compared with intact and loose. Of the 105 packages, there were 10 (9.5%) with the presence of either Shiga toxin–producing Escherichia coli (STEC) or Campylobacter; of those packages, 6 (5.7%) were positive for STEC, 7 (6.7%) were positive for Campylobacter, and 3 (2.9%) were positive for both pathogens on the surfaces. Salmonella was not detected on the surfaces of all tested packages. Surfaces of whole chicken packages were significantly (P < 0.001) more likely to have detectable levels of Campylobacter and STEC than those of cut-up chicken packages. Packages that were positive for Campylobacter and/or STEC had significantly (P < 0.005) higher APCs than negative packages. The results suggested that STEC is another significant pathogen present on the surfaces of poultry packages in addition to Campylobacter. The presence of STEC on the external packaging of raw poultry raises a concern because consumers may not expect such pathogens on the surfaces of poultry packages.

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Posted in Campylobacter, E.coli, Food Hygiene, Food Safety, Food Testing, Salmonella, STEC, Uncategorized, VTEC

Research – Aflatoxins in cereals: State of the art

Posted on September 29, 2018 by | Leave a comment

Wiley Online

Abstract

Recently, the contamination of food products, particularity cereals with aflatoxins (AF) as secondary metabolites generated by some of fungal genera species raised serious concerns. AF as the highly toxic compounds could pass through metabolic processes in unaltered forms and consequently accumulate in the tissues of humans and animals. The consumption of AF contaminated cereal, cereal‐based products as both food and feed is considered as a serious issue, which should be controlled through conducting prevention strategies and legislation. However, in some cases, the detoxification or elimination process also can be approached. The current article took an overview regarding physicochemical properties of AF, as well as their absorption, digestion, metabolism, and excretion in cereals. Also, the chronic and acute aflatoxicosis along prevention strategies and control mechanisms were discussed.

Practical applications

Cereal and cereal‐based products can be considered as one of the most important sources of food as well as energy in many countries. Despite this, cereals and cereal‐based foods may present contamination by several mycotoxins, as one of the challenging issues in cereal‐based products. The adverse effects of contamination by mycotoxins on food safety and food quality are reserved huge concerns. The knowledge regarding the physicochemical properties of aflatoxins as well as their control can aid the food industry to keep the quality of food products in an acceptable level.

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Posted in Aflatoxin, Biotoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Testing, Food Toxin, Toxin, Uncategorized

Research – Assessment of mycotoxins co‐occurrence in Italian dried figs and in dried figs‐based products

Posted on September 23, 2018 by | Leave a comment

Wiley Online

Abstract

The possible contamination by aflatoxins (AFs), ochratoxin A (OTA), fumonisin B1 (FB1), fusaric acid (FA), and beauvericin (BEA), was investigated in 55 samples of dried figs and dried figs‐based products purchased from the South Italy (Calabria) market. A total of 41 samples showed contamination by at least one of the mycotoxins investigated. Aflatoxin B1 was found in six samples (0.19 — 8.41 μg/kg) total aflatoxins were found in 13 samples (0.5–17.12 μg/kg), OTA was found in 21 samples (<LOQ—158.58 μg/kg), FB1 was found in eight samples (153.81–5,412.96 μg/kg), BEA was found in 12 samples (<LOQ—5,708.49 μg/kg), and FA was found in 28 samples (<LOQ—74,520.20 μg/kg). The analyzed samples were contaminated with one (41.8%), two (7.3%), three (5.5%), four (10.9%), and five (5.5%) mycotoxins. To the best of our knowledge, the incidence of contamination by FA and BEA has been shown for the first time in dried figs.

Practical applications

The present work was focused on mycotoxin mixtures contamination levels of dried figs and dried figs‐based products. It is known that the co‐occurrence of mycotoxins leads to additive or synergistic effects. For some analyzed samples the AFB1, aflatoxins, and ochratoxin A (OTA) levels exceed the European Union countries legal limit. In addition, the simultaneous presence of FB1, FA, and BEA can be a potential threat to the health of consumers. Although different studies examined AFs, OTA, and Fusarium toxins as single mycotoxins in dried figs, to our knowledge, the co‐occurrence of AFs, OTA, FB1, FA, and BEA in dried figs and in dried figs‐based products samples has not been reported previously. Therefore, to prevent mycotoxins contamination, the employment of good practices in all the processing steps is necessary. Furthermore, the quality control of the ingredients used in figs preparations (spices, other dried fruits, cocoa, etc.), usually not adequately, is essential. Finally, it is of importance to establish more stringent rules to ensure food safety, even if no legal limit was still set for Fusarium toxins in dried fruit.

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Testing, Food Toxin, Fusarium Toxin, Mycotoxin, Ochratoxin, Uncategorized

Ireland -Recall of Cabots of Westport Basil Pesto Due to Detection of Listeria monocytogenes

Posted on September 21, 2018 by | Leave a comment

FSAI 

Summary
Category 2: For Information
Alert Notification: 2018.40
Product: Cabots of Westport Basil Pesto; pack size: 180g
Batch Code: ‘Use-by’ date: 24/09/2018
Country Of Origin: Ireland

Message:

Cabots of Westport is recalling the above batch of its basil pesto due to the detection of Listeria monocytogenes. Point-of-sale recall notices will be displayed in stores that sold the implicated batch.

 

 

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, FSAI, Listeria, Listeria monocytogenes, Uncategorized