Loch Arthur Creamery has recalled batches of its Criffel unpasteurised cheese, because Listeria monocytogenes has been detected in the product. Listeria monocytogenes can cause illness in certain groups of people, such as pregnant women, unborn and newborn babies, and anyone with reduced immunity, particularly the over-60s.
Since December 2013, Oregon health officials have been looking into the source of Campylobacteriosis that has sickened five individuals in Oregon and Ohio. All cases report eating undercooked or raw chicken livers; most cases consumed chicken livers prepared as pâté. The cases in Ohio ate chicken liver pâté while visiting Oregon. The Oregon Health Authority is working with USDA and CDC.
This is the second reported multistate outbreak of campylobacteriosis associated with consumption of undercooked chicken liver in the United States.
A high-end chicken product enjoyed in high-end restaurants in Portland is part of a small food poisoning outbreak in Oregon.
Health officials issued a public health alert Tuesday, saying six people who consumed undercooked or raw chicken livers were infected with campylobacter, a common foodborne pathogen. Three people live in Oregon and two others were visiting the state from Ohio. The outbreak includes one person in Washington state who got sick after consuming chicken liver pills. Most of the others ate chicken liver pate.
Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Microbiology, Pathogen
Tagged chicken liver, chicken liver pâté, chicken livers, Oregon, Oregon Health Authority
PFP Enterprises, a Fort Worth, Texas, establishment, is recalling approximately 15,865 pounds of beef products because they may be contaminated with E. coli O103, E. coli O111, E. coli O121, E. coli O145, E. coli O26 and E. coliO45, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
FSIS personnel became aware of the problem during a Food Safety Assessment when they discovered that beef trim tested presumptive positive for multiple non-O157 Shiga toxin-producing E. coli (STEC) strains through the company’s testing program. The company inadvertently did not carry the test out to confirmation, and not all affected product was held.
Posted in Bacteria, E.coli, E.coli O103, E.coli O104, E.coli O121, E.coli O145, E.coli O157, E.coli O26, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, FSIS, Hygiene, Microbiology, Pathogen, Recall, STEC, Toxin
Tagged beef products, E. coli, Food Safety Assessment, fsis, U.S. Department of Agriculture’s Food Safety and Inspection Service
Kitchen by Brad Smoliak is recalling Bacon spread from the marketplace because it may permit the growth of Clostridium botulinum. Consumers should not consume the recalled product described below.
The following product has been sold in Alberta.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| Kitchen by Brad Smoliak | Bacon by brad smoliak | 125 g or 125 ml | Best Before 14 MA 14 and 14 JL 14 | 6 27843 01328 0 |
RASFF -ochratoxin A (198.7 µg/kg – ppb) in ground blak pepper from Poland, with raw material from Vietnam in Poland
RASFF -ochratoxin A (23.6 µg/kg – ppb) in ginger powder from India in Greece
RASFF -ochratoxin A (181 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF -ochratoxin A (26 µg/kg – ppb) in raisins from Uzbekistan in Lithuania
Posted in Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Moulds, Mycotoxin, Ochratoxin, RASFF, Recall
Tagged Poland RASFF, ppb, rasff
RASFF -aflatoxins (B1 = 35; Tot. = 44 µg/kg – ppb) in dried figs from Turkey in France
RASFF -aflatoxins (B1 = 15.2 / B1 = 43.6 µg/kg – ppb) in dried figs from Turkey in France
RASFF -aflatoxins (B1 = 2.5 / B1 = 63 / B1 = 2.5 / B1 = 75 µg/kg – ppb) in dried figs from Turkey in France
RASFF -aflatoxins (B1 = 47; Tot. = 74 µg/kg – ppb) in dried figs from Turkey in France
RASFF -aflatoxins (B1 = 51; Tot. = 57 µg/kg – ppb) in pistachio kernels from the United States, via Turkey in Italy
RASFF -aflatoxins (B1 = 12.2 / B1 = 34.6 µg/kg – ppb) in groundnut kernels from China in Greece
RASFF -aflatoxins (B1 = 19; Tot. = 21 µg/kg – ppb) in blanched almonds from Australia, via the Netherlands in Finland
RASFF -aflatoxins (B1 = 5; Tot. = 7.1 µg/kg – ppb) in groundnut runner from Brazil in the UK
RASFF -aflatoxins (B1 = 54.9; Tot. = 169.4 µg/kg – ppb) in dried figs from Spain in Portugal
RASFF -aflatoxins (B1 = 46; Tot. = 67 µg/kg – ppb) in dried figs from Turkey in France
RASFF -norovirus (present) in chilled clams (Ruditapes decussatus) from Tunisia in Italy
RASFF -norovirus (present) in chilled clams (Ruditapes decussatus) from Tunisia in Italy
RASFF-norovirus (present) in chilled clams (Ruditapes decussatus) from Tunisia in Italy
RASFF -norovirus (present) in chilled clams (Ruditapes decussatus) from Tunisia in Italy
RASFF – shigatoxin-producing Escherichia coli (stx2) in frozen boneless beef from Brazil in Spain
RASFF – shigatoxin-producing Escherichia coli (0185:H7 VT2) in frozen beef from Brazil in Spain
RASFF-shigatoxin-producing Escherichia coli (detected) in frozen deer meat from Austria in Italy
RASFF – shigatoxin-producing Escherichia coli in frozen bovine meat from Brazil in Spain
RASFF -too high count of Escherichia coli (790 MPN/g) in chilled clams (Mytilus galloprovincialis) from Spain in Italy
RASFF -Listeria monocytogenes (4100 CFU/g) in cheese gorgonzola from Italy in Switzerland
RASFF -Listeria monocytogenes (<10 CFU/g) in smoked salmon from France
RASFF -Listeria monocytogenes (190 CFU/g) in smoked trout fillets from Belgium in France
RASFF – Listeria monocytogenes (120 CFU/g) in goat cheese from France
