Category Archives: Food Hygiene

France – TRADITIONAL HAM PERE CHAMPAIN – Listeria monocytogenes

Posted on May 18, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Others
  • Product brand name/
  • Model names or references PERE CHAMPAIN TRADITIONAL HAM SOLD AT THE CHARCUTERIE STAND
  • Identification of products
    Batch
    Traditional Père Champain ham sold in the traditional department of the store from 05/05/2022 to 05/17/2022.
  • Products List Reminder_poster.pdf Enclosed
  • Packaging Packaged in a charcuterie stand
  • Marketing start/end date From 05/05/2022 to 17/05/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark/
  • Further information The packaging date is indicated on the label of the bag given to the customer.
  • Geographic area of ​​sale Auchan Supermarket Vouvray
  • Distributors Auchan Supermarket Vouvray

Practical information regarding the recall

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

Leave a comment

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, Listeria, Listeria monocytogenes

France- Old Mustard Crust Pâté – Listeria monocytogenes

Posted on May 18, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name SCEA du Cerisier
  • Model names or reference sold mustard crust pâté
  • Identification of products
    GTIN Date
    2212002031755 Use-by date 06/01/2022
  • Packaging under vacuum
  • Marketing start/end date From 05/14/2022 to 05/17/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Villars les Dombes and Saint-Denis lès Bourg
  • Distributors The Dombes farmer in Villars les Dombes Ferm’andises in Saint-Denis-lès-Bourg

Practical information regarding the recall

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

Leave a comment

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 -TEX-MEX MARINATED PORK BREAST – Salmonella

Posted on May 18, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name/
  • Model names or references TEX-MEX MARINATED PORK BREAST SOLD AT BUTCHER STAND
  • Identification of products
    Batch
    TEX-MEX MARINATED PORK BREAST SOLD AT BUTCHER STAND BETWEEN MAY 3 AND 17, 2022
  • Products List Reminder_poster.pdf Enclosed
  • Packaging Packed in a butcher’s stand
  • Marketing start/end date From 03/05/2022 to 17/05/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark/
  • Further information The packaging date is indicated on the label of the bag given to the customer.
  • Geographic area of ​​sale Auchan Nancy Tomblaine
  • Distributors Auchan Nancy Tomblaine

Practical information regarding the recall

  • Reason for recall presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

Leave a comment

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, Salmonella

France – CHICKEN THIGH – Salmonella

Posted on May 17, 2022 by | Leave a comment

RASFF

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name SIEBERT
  • Model names or references CHICKEN THIGH
  • Identification of products
    GTIN Batch Date
    03343660011441 3160422922 Use-by date 04/27/2022
  • Products Listscan0013.pdfEnclosed
  • Marketing start/end date From 04/21/2022 to 04/26/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark PRESENCE OF SALMONELLA
  • Further information CHICKEN LEG FOR SALE IN THE TRADITIONAL BUTCHER DEPARTMENT
  • Geographic area of ​​sale Whole France
  • Distributors BASE INTER ST DIE

Practical information regarding the recall

  • Reason for recall PRESENCE OF SALMONELLA
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

Leave a comment

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, Salmonella, Salmonella in Chicken

France – Dry Sausage – Salmonella

Posted on May 17, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name dry sausage
  • Model names or references dry sausage lot SA220701
  • Identification of products
    Batch
    SA220701
  • Packaging Bare product or vacuum packaging
  • Marketing start/end date From 02/28/2022 to 04/02/2022
  • Storage temperature Product to be stored at room temperature
  • Health mark EN 64126 001 CE
  • Geographic area of ​​sale30Km around the manufacturing site
  • Distributors LECLERC OLORON INTERMARCHE ARAMITS INTERMARCHE ACCOUS UTILE OGEU LES BAINS VIVAL LASSEUBE Other retailers (see PDF below)
  • List of points of saleLIST_OF_INDEPENDENT_RESELLERS_OF_SALAISONS_LOGE.pdf

Practical information regarding the recall

  • Reason for recall Salmonella detected during a self-check analysis
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

Leave a comment

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, Salmonella

Canada – Below Zero brand Whole Raspberries IQF recalled due to Norovirus

Posted on May 17, 2022 by | Leave a comment

CFIA

Summary

Product
Whole Raspberries IQF
Issue
Food – Microbial Contamination – Norovirus
What to do

Do not use, sell, serve or distribute the affected product.

Audience
Hotels, restaurants and institutions

Affected products

Issue

Below Zero brand Whole Raspberries IQF recalled due to Norovirus.

The recalled product has been sold in Quebec, Saskatchewan and Ontario.

Additional information

Details
Media and public enquiries

 

Leave a comment

Posted in CFIA, 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, Food Virus, Norovirus, Virus

Singapore – Suspension of Burger and Lobster Singapore Pte Ltd’s food business operations at Jewel Changi Airport – Gastroenteritis

Posted on May 17, 2022 by | Leave a comment

SFA MOH

The Ministry of Health (MOH) and the Singapore Food Agency (SFA) are investigating six incidents of gastroenteritis affecting a total of 17 persons after consuming food prepared by Burger and Lobster Singapore Pte Ltd located at Jewel Changi Airport between 7 and 15 May 2022. Four persons were hospitalised. One had since been discharged, and the three remaining hospitalised cases are currently stable. The remaining cases either sought outpatient treatment, self-medicated, or recovered without treatment.

In view of the suspected ongoing transmission, SFA has suspended the food business operations of Burger and Lobster Singapore Pte Ltd at Jewel Changi Airport, with effect from 16 May 2022 until further notice.

All food handlers working in the premises are required to re-attend and pass the Food Safety Course Level 1 and test negative for foodborne pathogens, before they can resume work as food handlers. The appointed Food Hygiene Officer working at the premises must re-attend and pass the WSQ Conduct Food and Beverage Hygiene Audit course before he/she can resume work as a Food Hygiene Officer. The licensee is also required to clean and sanitise the premises, including equipment and utensils, and dispose all ready-to-eat food and perishable food items.

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, 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 safety training, Food Testing, gastroenteritis

Ireland – Recall of a Batch of Villani Cacciatore Italiano Salami due to the Presence of Salmonella and Listeria monocytogenes

Posted on May 16, 2022 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2022.31
Product: Villani Cacciatore Italiano salami; pack size: 170g; approval number: IT 68 L CE
Batch Code: 240222; best before date: 15.07.22
Country Of Origin: Italy

Message:

The above batch of Villani Cacciatore Italiano salami is being recalled due to the presence of Salmonella and Listeria monocytogenes. Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours.  The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps.  The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Symptoms of Listeria monocytogenes infection can include mild flu-like symptoms, or gastrointestinal symptoms such as nausea, vomiting and diarrhoea.  In rare cases, the infection can be more severe, causing serious complications. Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly.  The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and to display a point-of-sale recall notice in stores where the affected batch was sold. 

Consumers:

Consumers are advised not to eat the implicated batch.

Italian Salami

Leave a comment

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, FSAI, Listeria, Listeria monocytogenes, Salmonella

Israel – Salmonella found in Tnuva milk powder production line

Posted on May 16, 2022 by | Leave a comment

Jpost

Tnuva’s milk powder production line was found to be contaminated with Salmonella after a test came back positive for the bacteria, the Health Ministry said on Friday, according to Walla News.

The ministry reportedly ordered Tnuva to carry out a recall of milk powder produced between August 8 and 25, 2021, and instructed the institutions that received the milk powder to refrain from using it until the conclusion of the investigation.

According to the ministry statement, salmonella was first detected in the manufacturing plant on April 19, but it was not detected in the samples that were taken from finished food products. As a result, it instructed the company to continue conducting tests of the production facility and the raw ingredients.

Then, on the evening of April 21, a preliminary report showed indications of salmonella also being present in the raw material. However, because this was detected through a rapid test and not a full laboratory test, the manufacturer was not required by law to issue a recall at that stage.

Leave a comment

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, Salmonella

Belgium – 62 salmonella infections in Belgium linked to Ferrero factory in Arlon

Posted on May 16, 2022 by | Leave a comment

AFSCA

Since several cases of salmonellosis have been reported in Europe, the Federal Agency for the Safety of the Food Chain (AFSCA), the National Reference Laboratory for Salmonella Sciensano and the Communities (Care and Health Agency, Aviq and GGC Brussels) are carrying out an investigation into possible salmonella infections linked to Belgium. This investigation shows that 62 cases are linked to this salmonella epidemic. No significant increase in the number of infections is expected.

Last month, in April, a link was established between consumers who fell ill after consuming various Kinder chocolate products and the Ferrero factory in Arlon. Through extensive genetic analysis of stool samples (by Sciensano) and patient interviews (by the Communities), 62 cases of salmonellosis in Belgium have been confirmed to be linked to the salmonella outbreak.

The ECDC (European Center for Disease Prevention and Control) reports figures for confirmed cases of salmonellosis in Europe and the UK linked to the Ferrero factory in Arlon. The figures for Belgium will be sent to them so that they can be updated.

An investigation was also opened by the prosecutor’s office of the province of Luxembourg. Only the prosecution will communicate on this investigation. The FASFC will of course continue to inform consumers.

Restart of the Arlon factory

The FASFC decided in April to withdraw the authorization for the Arlon factory and to remind consumers of all products in the Kinder range manufactured there. At the end of last week, Ferrero officially submitted a new authorization request for the site to the FASFC. If the conclusions of the FASFC’s assessment are favourable, provisional authorization will be granted. It will be evaluated after 3 months. Ferrero is currently making every effort to restart its activities as soon as possible. Cooperation in this regard is going well so far.

David Clarinval, Federal Minister of Agriculture : “I am delighted with the good current collaboration between the FASFC and the Ferrero company in Arlon. Everything is being done to restart production as soon as possible, through a provisional authorization and with consumer safety as the absolute priority. The decision taken by the FASFC in April to withdraw the authorization from the factory was not taken lightly. The impact has been huge, especially for the company’s many employees. We are working on a quick reopening, which will be very positive news for the company, the workers, and the treat lovers! »

Leave a comment

Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella, Salmonella in Chocolate