Category Archives: Food Hygiene

New Zealand – Shellfish biotoxin alerts – Hawkes Bay

Posted on June 17, 2021 by | Leave a comment

MDPI

North Island warnings

Hawke’s Bay

Reason for alert Paralytic Shellfish Poisoning (PSP)

Check the symptoms of PSP
Date warning issued 16 June 2021

Media release
Affected area From the Mohaka River mouth, south to Cape Kidnappers.
Shellfish affected Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin), and all other bivalve shellfish.

Note, 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 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.
Other information Paralytic shellfish toxins have been detected in shellfish from Pania Reef at levels over the safe limit of 0.8mg/kg set by MPI. Ongoing testing will continue and any changes will be communicated accordingly.

Map of affected area

Map showing the affected area

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Posted in Algal Toxin, Biotoxin, food contamination, 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, Marine Biotoxin, paralytic shellfish poisoning, PSP, Toxin

New Zealand – New Zealand Food Safety places precautionary controls on North Island egg producer – Salmonella Outbreak

Posted on June 17, 2021 by | Leave a comment

MDPI

New Zealand Food Safety has placed movement controls on a North Island egg producer as a precautionary measure after environmental testing indicated Salmonella Enteritidis on the farm.

New Zealand Food Safety has been carrying out tracing and testing of poultry operations after Salmonella Enteritidis was found at an Auckland hatchery that supplies chicks to other operators, earlier this year.

Symptoms of Salmonella illness include abdominal cramps, diarrhoea, fever, headache, nausea and vomiting. It can be serious in people with reduced immunity, frail elderly, children under 2 years, and pregnant women.

New Zealand Food Safety director of food regulation Dr Paul Dansted said to date no eggs had tested positive.  However, it was possible that some eggs could contain Salmonella Enteritidis so it was prudent to provide advice to consumers.

“No product is leaving the farm at present while we carry out more investigations.

“It’s important to note the positive results are not from eggs, but from samples from within the farm.”

“While the risk is low, we are taking this precautionary action as we are not yet in a position to assure consumers that Salmonella Enteritidis is not in some eggs.”

There are key actions consumers can take to protect against Salmonella Enteritidis.

They include:

  • Keep eggs in the fridge after purchase.
  • Cook eggs thoroughly – until the white is completely firm and the yolk begins to thicken.
  • Wash your hands after handling eggs.
  • Consume eggs within the recommended date on the carton.
  • Don’t serve raw eggs to children under 2 years of age, pregnant woman, the frail and elderly, and people with low or compromised immune systems.
  • Keep surfaces and kitchen utensils clean and dry before and after handling eggs.
  • Use clean eggs free from dirt, faecal matter and cracks.

Last month, NZ Food Safety stopped 2 farms from sending eggs to sale after tests found Salmonella Enteritidis on their properties.

Media release: Food safety actions to protect consumers

“We have been conducting tests with the poultry industry and action will be taken where necessary to identify and manage any suspect flocks.”

NZ Food Safety is working closely with the Ministry of Health, which has been monitoring Salmonella Enteritidis cases in humans.

“To date, while there is no proven association between human illness and poultry meat and eggs, we continue to investigate.”

Dr Dansted said NZ Food Safety would continue to work with the poultry industry to assist it to manage the risk of Salmonella Enteritidis in commercial flocks and reduce the risk to consumers.

“Many countries have Salmonella Enteritidis in poultry flocks and manage the risk with on-farm prevention measures. By taking this pre-emptive action with the farm and informing people to handle and prepare food safely at home, we reduce the risk.”

Salmonellosis, the illness caused by Salmonella Enteritidis bacteria, can spread in a variety of ways outside of food, including contact with infected animals, material, or surfaces, and between persons.

If you have health concerns after consuming eggs or chicken, seek medical advice from your doctor or Healthline.

Resources

Frequently asked questions [PDF, 134 KB]

Director-General privileged statement regarding Section 289 of the Food Act [PDF, 837 KB]

Learn more about Salmonellosis – Ministry of Health

Clean, Cook, Chill for home food safety advice

Salmonella symptoms and advice

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

New Zealand – Salmonella Outbreak

Posted on June 16, 2021 by | Leave a comment

Food Safety News

Officials in New Zealand are investigating a Salmonella outbreak that has sickened 35 people so far this year.

Salmonella Enteritidis sequence type 11 (ST 11) was first detected in 2019 in an outbreak traced to a restaurant in the Auckland region. Since May 2019, the number of patients associated with this strain is 101 and from 2019 it has been found in four other outbreaks.

The majority of people sick from January to April this year live in the Auckland region, according to the Institute of Environmental Science and Research (ESR).

New Zealand Food Safety found Salmonella Enteritidis at an Auckland poultry farm and there has been a rise in infections caused by this strain of Salmonella despite attempts to prevent contaminated eggs reaching consumers.

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Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Salmonella in Eggs

British Virgin Islands- Ciguatera increase

Posted on June 16, 2021 by | Leave a comment

Food Safety News

Authorities in the British Virgin Islands have issued a warning after a surge in Ciguatera fish poisoning (CFP) within the past few weeks.

Cases until the week of June 6 were sporadic, but within three weeks there have been eight confirmed infections with other suspected cases also being investigated.

National Epidemiologist Harmony Massiah said CFP is not uncommon in tropical and sub-tropical areas and is mainly associated with consumption of big coral reef fish like snapper, bass and perch that have accumulated ciguatoxin in the body.

Larger fish will have higher amounts of the toxin. Contaminated fish cannot be identified by appearance and the toxin cannot be destroyed by cooking or freezing.

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Posted in Algal Toxin, Biotoxin, Ciguatera, Ciguatera Poisoning, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Toxin

Denmark – Risk of mold in wheat buns with vanilla cream

Posted on June 16, 2021 by | Leave a comment

DVFA

Pågen A / S is recalling Pågen Vanillas, as mold has been found in the product following a number of consumer inquiries.

Recalled Foods , Published: June 15, 2021

What foods:
Pågen Vanilla (see picture  here )
Net Contents: 220g
Expiry date: 29.06.2021-07.07.2021
EAN number: 7311070006230

Sold at:
The product is sold in grocery stores throughout the country.

Company recalling:
Pågen A / S

Reason:
After receiving a number of consumer inquiries, the company has established that there is a risk of mold in the products with the mentioned expiry dates.

Risk:
Mold formation makes the product unfit for human consumption.

Advice for consumers: The Danish
Veterinary and Food Administration advises consumers to deliver the product back to the store where it was purchased or to discard it.

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Posted in DVFA, food contamination, 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, Mold Toxin, Mould Toxin, Moulds

Research – Occurrence of Human Enteric Viruses in Shellfish along the Production and Distribution Chain in Sicily, Italy

Posted on June 15, 2021 by | Leave a comment

MDPI

Contamination of bivalve mollusks with human pathogenic viruses represents a recognized food safety risk. Thus, monitoring programs for shellfish quality along the entire food chain could help to finally preserve the health of consumers. The aim of the present study was to provide up-to-date data on the prevalence of enteric virus contamination along the shellfish production and distribution chain in Sicily. To this end, 162 batches of mollusks were collected between 2017 and 2019 from harvesting areas, depuration and dispatch centers (n = 63), restaurants (n = 6) and retail stores (n = 93) distributed all over the island. Samples were processed according to ISO 15216 standard method, and the presence of genogroup GI and GII norovirus (NoV), hepatitis A and E viruses (HAV, HEV), rotavirus and adenovirus was investigated by real-time reverse transcription polymerase chain reaction (real-time-RT PCR), nested (RT)-PCR and molecular genotyping. Our findings show that 5.56% of samples were contaminated with at least one NoV, HAV and/or HEV. Contaminated shellfish were sampled at production sites and retail stores and their origin was traced back to Spain and several municipalities in Italy. In conclusion, our study highlights the need to implement routine monitoring programs along the whole food chain as an effective measure to prevent foodborne transmission of enteric viruses. View Full-Text

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Food Virus, Hepatitis A, Hepatitis E, Norovirus, Research, Rotavirus, Virus

USA – Empire Fruit recalls cherry juice because of Listeria concerns

Posted on June 15, 2021 by | Leave a comment

Food Safety News

Empire Fruit Inc. of Othello, WA, is recalling “SCORE Montmorency Tart Cherry Juice” because of a potential Listeria monocytogenes contamination.

The recalled product was distributed to customers in Auburn and Basin City, WA.

The recall was initiated after a routine inspection conducted by the Washington State Department of Agriculture (WSDA) revealed that two batches of SCORE Montmorency Tart Cherry Juice were not adequately pasteurized.

There is concern that consumers may have the juice in their homes because of its long shelf life. The recalled product was sold in 16-ounce plastic bottles with the best-by dates of 2/15/2022 and 2/16/2022.

As of the posting of this recall, there are no known illnesses associated with the recalled product.

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Posted in food contamination, 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 – Product recall: Various GAST brand meats – Salmonella

Posted on June 15, 2021 by | Leave a comment

Oulah

ENCOUNTERED PROBLEM

Suspicion of presence of salmonella

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Affected products

Product Bar code DLC
COOKED CERVELAS 250G 3411320133410 between 06/12/2021 and 07/01/2021
3411320133441 between 06/12/2021 and 07/22/2021
RACK OF SMOKED PORK  3411320016355 between 06/12/2021 and 06/20/2021
CERVELAS COOKED RADIUS CUT 3411320057433 between 06/12/2021 and 06/20/2021
3411320133434 between 06/12/2021 and 06/20/2021
SUPERIOR STEWED COOKED HAM (BONE FORM) -CODE 16628 CUT SHELF 3411320057174 between 06/12/2021 and 06/20/2021
SUPERIOR STEWED COOKED HAM (BONE FORM) -RA CUT RADIUS 3411320190307 between 06/12/2021 and 06/20/2021
COOKED PORK SHOULDER RADIUS CUT 3411320021380 between 06/12/2021 and 06/20/2021
SUPERIOR STEWED COOKED HAM – CODE 16618 CUT SHELF 3411320021410 between 06/12/2021 and 06/20/2021
VACUUM COOKED HAM X1 between 06/12/2021 and 07/22/2021
COOKED HAM ON THE BONE UPPER CUT RADIUS 3411320166050 between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM WHOLE RADIUS CUT 3411320017369 between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM IN HALF 3411320057266 between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM SMOKED RADIUS CUT 3411320166494 between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM WITH SLICING BONE CUT RADIUS 3411320166074 between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM MOLD DD RA- CODE 19031 CUT RADIUS 3411320190314 between 06/12/2021 and 06/20/2021
JESUS ​​COOKED SMOKED RAY CUP 3411320057471 between 06/12/2021 and 06/20/2021
JESUS ​​COOKED RAY CUT 3411320017178 between 06/12/2021 and 06/20/2021
LANGUAGE IN JELLY 2KG CUT RADIUS 3411320017284 between 06/12/2021 and 06/20/2021
LANGUAGE IN JELLY 2 SLICES 3411320111678 between 06/12/2021 and 06/30/2021
3391380362114 between 06/12/2021 and 07/02/2021
ROUND SPOOL OLIVE MEDALLION PASTE 3411320057280  between 06/12/2021 and 06/20/2021
3411320016270  between 06/12/2021 and 06/20/2021
RAYON CUT CAMPAIGN PASTE 3411320017604 between 06/12/2021 and 06/20/2021
2-SLICE PISTACHIO ROLL HEAD 3411320111654 between 06/12/2021 and 06/30/2021
3411320503114 between 06/12/2021 and 06/30/2021
SAUCISSON COOKED WITH NATURE AND SMOKED GARLIC RAY CUT 3411320057488 between 06/12/2021 and 06/20/2021
3411320021496 between 06/12/2021 and 06/20/2021
3411320021731 between 06/12/2021 and 06/20/2021
ROAST COOKED PORK 3411320057204 between 06/12/2021 and 06/20/2021
3411320017512 between 06/12/2021 and 06/20/2021
3411320021373 between 06/12/2021 and 06/20/2021
3411320016751 between 06/12/2021 and 06/20/2021
4-SLICE BAKED ROLLED BREAST 3411320501196  between 06/16/2021 and 06/30/2021
FULL BAKED ROLLED CHEST CUT RADIUS 3411320016744 between 06/12/2021 and 06/20/2021
3411320122858 between 06/12/2021 and 06/20/2021
COOKED RAYON CUT SMOKED PORK BREAST 3411320016379 between 06/12/2021 and 06/20/2021
COUNTRY PASTA – CODE 17743 CUT RADIUS 3411320177438 between 06/12/2021 and 06/20/2021
4-SLICE SUPERIOR COOKED ROASTER 3411320111661 Lot: 21154
DLC: 06/29/2021
Lot: 21147 BBE
: 06/25/2021
Lot: 21159
DLC: 07/01/2021
Lot: 21147
DLC: 06/28/2021
Lot: 21138
DLC: 06/21/2021
Lot: 21138
DLC: 06/12/2021
Lot: 21138
DLC: 06/17/2021
Lot: 21147
DLC: 06/23/2021
Lot: 21147
DLC: 06/23/2021
Lot: 21147
DLC: 06/26/2021
Lot: 21154
DLC: 06/29/2021
Lot: 21138
DLC: 06/17/2021
Lot: 21138
DLC: 06/23/2021
Lot: 21147
DLC: 06/30/2021
Lot: 21147
DLC: 06/24/2021
Lot: 21138DLC: 06/16/2021
SUPERIOR COOKED HAM WHOLE LE REVARD RAYON CUT 3411320017154 between 06/12/2021 and 06/20/2021
COOKED GAMBETTE 3411320166760 between 06/12/2021 and 06/20/2021
SUPERIOR COOKED HAM LE GABELOU 10 SLICES AND 20 SLICES 3411320504074 between 06/14/2021 and 06/25/2021
3411320504098 between 06/14/2021 and 06/25/2021
ROLL HEAD LYONNAISE PISTACHEE ROLL HEAD 1/2 MOON ROLL HEAD WITHOUT SHELF CUT RADIUS 3411320017277 between 06/12/2021 and 06/20/2021
3411320017307 between 06/12/2021 and 06/20/2021
3411320057990 between 06/12/2021 and 06/20/2021
3411320057969 between 06/12/2021 and 06/20/2021
DUCK PASTE 400G RABBIT PASTE 400G 3411320177469 Lot: 21130
BBE: 06/23/2021
3411320177469 Lot: 21137
DLC: 06/29/2021
3411320177445 Lot: 21137
DLC: 06/29/2021
3411320177445 Lot: 21130
BBE: 06/23/2021
3411320177445 Lot: 21158 BBE
: 07/20/2021

▸ Health mark
FR69273009CE

▸ Consumer service contact
0472284573

▸ Source
SOCIETE NOUVELLE GAST

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

Canada – Notice not to consume ground beef and pork sold by Fouquet Morel inc. – E.coli O157

Posted on June 15, 2021 by | Leave a comment

MAPAQ

QUEBEC, June 14, 2021 / CNW Telbec / – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with Fouquet Morel Inc., located at 730, boulevard des Récollets, in Trois -Rivers, advise the population not to consume the products indicated in the table below, as these foods are likely to contain the bacterium E. coli O157.

Product name

Format

Packing date

Retention deadline

“Extra lean ground beef”

Variable

“Emb. : 2021JN07 “

N / A

“90% lean ground beef”

“Medium-lean ground beef 85%”

“Lean ground pork”

The products that are the subject of this advisory were packaged on June 7, 2021 and have been offered for sale only at the establishment identified above. They were packaged in trays of transparent plastic wrap. They were offered in a refrigerated state. The product label includes, in addition to their name, the words “Fouquet Morel – The real pleasures of the table”.

The operator is voluntarily recalling the products in question. He agreed with MAPAQ to disseminate this warning as a precautionary measure. In addition, people who have any of these products in their possession are advised not to consume it. They must return it to the establishment where they bought it or throw it away.

It should be noted that proper cooking of meat destroys the E. coli O157 bacteria in all cases. Preparing ready-made meals, such as spaghetti sauce, shepherd’s pie, or meat pie, requires a fairly long cooking time and a temperature high enough to destroy the bacteria.

Food contaminated with E. coli O157 may not look or smell spoiled, but eating such foods can cause serious illness or death. They are manifested by diarrhea and abdominal pain, often accompanied by blood in the stool. These symptoms usually appear two to ten days after eating a contaminated food. Nausea, vomiting and sometimes fever can be associated with it. When these symptoms appear, it is strongly recommended to consult a doctor without delay. Most symptoms go away within five to ten days.

To date, it should be indicated that a case of illness has been reported to MAPAQ and that it could be associated with the consumption of this category of food.

.

Lean ground pork (CNW Group / Ministry of Agriculture, Fisheries and Food) 

Extra Lean Ground Beef (CNW Group / Ministry of Agriculture, Fisheries and Food) 

90% lean ground beef (CNW Group / Ministry of Agriculture, Fisheries and Food) 

Medium-lean ground beef 85% (CNW Group / Ministry of Agriculture, Fisheries and Food) 

Risk  classification : class 1
Reference number:  4343

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Posted in E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, 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 Testing, Food Toxin, mapaq, STEC, STEC E.coli

Canada – Expanded Food Recall Warning – Al-Rabih brand Tahini recalled due to Salmonella

Posted on June 15, 2021 by | Leave a comment

CFIA

Recall date: June 14, 2021

Reason for recall: Microbiological – Salmonella

Hazard classification: Class 2Company / Firm: Phoenicia Group Inc.

Distribution: Ontario, Possibly National, Quebec

Extent of the distribution: Consumer

Ottawa, June 14, 2021 – Phoenicia Group Inc. is recalling Al-Rabih brand Tahini from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Product Size UPC Codes
Al-Rabih Tahini (100% Sesame) – Sesame Paste 454 g 7 70338 10053 5 Lot #157 29420
Best before 22/OC/19

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled product from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Al-Rabih Tahini, 454 grams - front
  • Al-Rabih Tahini, 454 grams - lot code

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: information@inspection.gc.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@inspection.gc.ca

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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, microbial contamination, Microbiology, Salmonella