Category Archives: Food Hygiene

France – TUNA LOIN – Histamine

Posted on July 4, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name UNBRANDED
  • Model names or references TUNA LOIN
  • Identification of products
    GTIN Batch
    1111111111116 1191399
  • Marketing start/end date From 06/21/2022 to 06/22/2022
  • Storage temperature Product to be stored in the refrigerator
  • Further information LOIN OF TUNA SOLD AT THE TRADITIONAL MARKET COSNE SUR LOIRE RN7 ON JUNE 21 AND 22, 2022
  • Geographic area of ​​sale MARKET COSNE SUR LOIRE RN7
  • Distributors MARKET COSNE SUR LOIRE RN7 ONLY

Practical information regarding the recall

  • Reason for recall PRESENCE OF HISTAMINE
  • Risks incurred by the consumer Endogenous toxins: histamine (fish, cheese, alcoholic beverages, meats)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Histamine

Canada – TWA Fungi brand King Oyster Mushroom recalled due to Listeria monocytogenes

Posted on July 4, 2022 by | Leave a comment

CFIA

TWA Fungi King Oyster Mushroom, 200 g - Back

TWA Fungi King Oyster Mushroom, 200 g - Front

Summary

Product
King Oyster Mushroom
Issue
Food – Microbial Contamination – Listeria
What to do

Do not consume, use, sell, serve, or distribute recalled products.

The affected product is being recalled from the marketplace due to possible Listeria monocytogenes contamination.

The recalled product has been sold in British Columbia and may have been distributed in other provinces and territories.

What you should do

  • If you think you became sick from consuming a recalled product, contact your healthcare provider
  • Check to see if you have recalled products
  • Do not consume, serve, use, sell, or distribute recalled products
  • Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.

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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 recall, Food Safety, Food Safety Alert, food safety training, Food Testing, Listeria, Listeria monocytogenes

Belgium – Barry Callebaut detected Salmonella positive production lot in Wieze

Posted on July 4, 2022 by | Leave a comment

Barry Callebaut

  • Barry Callebaut detected a salmonella positive production lot manufactured in the chocolate factory in Wieze/Belgium
  • All chocolate products manufactured in Wieze since June 25 were placed on hold
  • As precautionary measure, Barry Callebaut stopped chocolate production in Wieze, while continuing the root cause analysis and risk assessment
  • When the analyses is completed, all chocolate production lines will be cleaned and disinfected before resuming the production process

On Monday June 27, Barry Callebaut detected a salmonella positive production lot manufactured in Wieze, Belgium. For Barry Callebaut food safety is paramount. Our robust food safety programs in place allowed us to quickly identify lecithin as the source of the contamination. Barry Callebaut informed the Belgian food authorities (FAVV) about the incident and has taken the precautionary measure to stop all chocolate production lines and to block all products manufactured since the time of testing. We are currently reaching out to all customers who may have received impacted products. The chocolate production in Wieze will remain suspended until further notice.

Our quality experts identified lecithin as the source of the contamination. As lecithin is used in all chocolate production, we have taken the precautionary measure to stop all production lines and to block all products manufactured since the time of testing, while we continue the root cause analysis and risk assessment. Out of precaution, we have also asked our customers to block any shipped products.

Food Safety is paramount for Barry Callebaut and this is a very exceptional case. Not only do we have a Food Safety charter and procedure in place, we also have over 230 people working on food safety and quality in Europe. In our local site in Wieze, we train our people to recognize food safety risks. This allowed us to quickly identify the risk and successfully start the root cause analysis.

Barry Callebaut will now take the time to continue with the very diligent root cause analysis – keeping the FAVV informed in the process. When that is completed the lines will be cleaned and disinfected before resuming the production process.

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella

RASFF Alerts- Aflatoxin – Groundnuts – Pakistan Rice

Posted on July 1, 2022 by | Leave a comment

RASFF

Aflatoxins in groundnuts in shell from Egypt in Poland

RASFF

Aflatoxin in Pakistan Rice in the Netherlands

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Posted in Aflatoxin, 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 recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF

RASFF Alert- Mold/Mould – Wheat Biscuits

Posted on July 1, 2022 by | Leave a comment

RASFF

Wheat biscuit with soy from India infested with moulds in Belgium and Germany

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, mold, Mould/Mold, RASFF

RASFF Alerts – E.coli – Cheese

Posted on July 1, 2022 by | Leave a comment

RASFF

E. coli in cheese product from France (presumably not on the market) in Denmark

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Posted in E.coli, food contamination, food handler, 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

France – Raw milk sheep’s cheese sold in the cut cheese department of the Peyrehorade Market store between June 14 and 27, 2022 – Listeria monocytogenes

Posted on June 30, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name Unbranded
  • Model names or references Raw milk sheep’s cheese sold in the cut cheese department of the Peyrehorade Market store between June 14 and 27, 2022
  • Identification of products
    GTIN Batch Date
    0200505000000 marketed from 14/06 to 27/06 Peyrehorade Market cut cheese section Use-by date between 06/19/2022 and 06/30/2022
  • Packaging film packaging
  • Marketing start/end date From 06/14/2022 to 06/27/2022
  • Storage temperature Product to be stored in the refrigerator
  • Further information Raw milk sheep’s cheese sold in the cut cheese department of the Peyrehorade Market store between June 14 and 27, 2022
  • Geographic area of ​​sale Carrefour Market Peyrehorade
  • Distributors Carrefour Market Peyrehorade ONLY

Practical information regarding the recall

  • Reason for recall Suspicion of the presence of Listeria monocytogenes
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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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 recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes

Norway – MENU recalls various cold cuts salads – Listeria monocytogenes

Posted on June 29, 2022 by | Leave a comment

Matportalen

The producer has been diagnosed with Listeria monocytogenes in its production and therefore withdraws MENU Tzatziki, MENU Italian salad with ham, MENU crayfish tails in mayonnaise and MENU Whale salad. Listeria bacteria can pose a risk of serious illness in pregnant women and people with weakened immune systems.

The withdrawal applies to the following item:

  • Product name: MENU Tzatziki 200g
  • Name of company that recalls the goods: Matbørsen AS
  • Production business: Gorines AS
  • GTIN F-Pak: 7055330008496
  • Batch / lot no .: 220613
  • Last consumption date: 07.07.2022
  • Product name: MENU Italian salad with ham 200g
  • Name of company that recalls the goods: Matbørsen AS
  • Production business: Gorines AS
  • GTIN F-Pak: 7055330008045
  • Batch / lot no .: 220613
  • Last consumption date: 13.07.2022
  • Product name: MENU Crayfish tails in mayonnaise 200g
  • Name of company that recalls the goods: Matbørsen AS
  • Production business: Gorines AS
  • GTIN F-Pak: 7055330008885
  • Batch / lot no .: 220613
  • Last consumption date: 13.07.2022
  • Product name: MENU Whale salad 200g
  • Name of company that recalls the goods: Matbørsen AS
  • Production business: Gorines AS
  • GTIN F-Pak: 7055330007987
  • Batch / lot no .: 220613
  • Last consumption date: 19.07.2022

These products are sold in MENU stores across the country.

Consumers are asked to discard the product or return it to the store it was purchased for a refund.

Current products have been removed from the stores.

Press inquiries:

Birgit Nordvik , Quality Manager MatBørsen AS: 979 57 315.

Contact person:

Nina Horn Hynne , Head of Communications Menu: 934 44 213 .

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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 recall, Food Safety, Food Safety Alert, food safety training, Food Testing, Listeria, Listeria monocytogenes

USA – Wegmans recalls Vidalia onions over Listeria concerns

Posted on June 28, 2022 by | Leave a comment

LEX

Wegmans is recalling Vidalia Onions from its stores because of potential Listeria contamination.

The potentially impacted product was sold from June 23 through June 24. There is concern that consumers may have the onions in their homes because of their long shelf life.

Recalled product:

  • Vidalia Onions sold by the pound
  • May have a 4-digit PLU sticker on the product (4159 or 4166)

Products were sold in the following store locations stated in the link above.

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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 recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes

France – Sardine fillet – Histamine

Posted on June 28, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name flag of france
  • Model names or references French flag sardine fillet
  • Identification of products
    GTIN Batch Date
    204388000007 43160601959 Use-by date 06/23/2022
  • Packaging UVCM
  • Marketing start/end date From 06/17/2022 to 06/23/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark UVCM
  • Further information UVCM
  • Geographic area of ​​sale Whole France
  • Distributors glazed hyper u store

Practical information regarding the recall

  • Reason for recall histamine levels higher than the norm
  • Risks incurred by the consumer Other biological contaminants
  • Additional description of the risk Histamine food poisoning appears between 30 minutes and a few hours after consumption of the incriminating food and leads to an acute allergy.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, Poisoning