Brand : Milbona
Name : UHT whole milk
Reason for reporting : Recall due to microbiological risk
Publication date : 30 November 2020
Documentation
KSWFoodWorld
Category Archives: Food Hygiene
Italy – Milbona – UHT whole milk – Potential Loss of Sterility
Canada – Food Recall Warning – Certain Metro brand products recalled due to Salmonella
Recall details
Ottawa, November 28, 2020 – Metro Ontario Inc. is recalling certain Metro brand products from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.
Recalled products
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Metro | Fresh 2 Go Black Forest Ham Pinwheel | Various | Starts with 0238325 | All units sold up to and including November 27, 2020 |
| Metro | Beef Inside Round Alouette Stfd W/Spinach/Swiss Chees | Various | Starts with 0223355 | All units sold up to and including November 27, 2020 |
| Metro | Pork Loin Center Pinwheel Spinach Pepper Cheese | Various | Starts with 0219678 | All units sold up to and including November 27, 2020 |
| Metro | Pork Loin Centre Chops Boneless W/Spinach/Cheese | Various | Starts with 0215644 | All units sold up to and including November 27, 2020 |
| Metro | Salmon Torenado | Various | Starts with 0223622 | All units sold up to and including November 27, 2020 |
| Metro | Salmon Torenado | Various | Starts with 0223621 | All units sold up to and including November 27, 2020 |
| Metro | Rainbow Trout Stuffed With Vegetable & Cheese | Various | Starts with 0219859 | All units sold up to and including November 27, 2020 |
| Metro | Rainbow Trout Stuffed With Vegetable & Cheese | Various | Starts with 0219862 | All units sold up to and including November 27, 2020 |
| Metro | Haddock Vegetable Tournedos | Various | Starts with 0219153 | All units sold up to and including November 27, 2020 |
| Metro | Haddock Vegetable Cheese Tournedos | Various | Starts with 0219151 | All units sold up to and including November 27, 2020 |
| Metro | Cod Vegetable Roast | Various | Starts with 0219165 | All units sold up to and including November 27, 2020 |
| Metro | Cod Vegetable/ Cheese Tournedos | Various | Starts with 0219160 | All units sold up to and including November 27, 2020 |
| Metro | Tilapia Roast Stuffed Vegeable /Cheese | Various | Starts with 0219154 | All units sold up to and including November 27, 2020 |
| Metro | Tilapia Roast Stuffed With Vegetable & Cheese | Various | Starts with 0219155 | All units sold up to and including November 27, 2020 |
| Metro | Spinach-Fruit Salad W/Nuts | 180 g | Starts with 0226644 | All units sold up to and including November 27, 2020 |
| Metro | Spinach and Fruit Salad Supersize 400G with Nuts | 400 g | Starts with 0204590 | All units sold up to and including November 27, 2020 |
| Metro | Tropical Green Juice | 350 ML | Starts with 0222482 | All units sold up to and including November 27, 2020 |
| Metro | Tropical Green Juice | 500 ML | Starts with 0235094 | All units sold up to and including November 27, 2020 |
| Metro | Hawaiian Green Juice | 350 ML | Starts with 0222473 | All units sold up to and including November 27, 2020 |
| Metro | Hawaiian Green Juice | 500 ML | Starts with 0235092 | All units sold up to and including November 27, 2020 |
| Metro | F2GO Kale-Quinoa Wrap with Hummus | Various | Starts with 0222762 | All units sold up to and including November 27, 2020 |
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.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
Background
This recall was triggered by the company. The Canadian Food Inspection Agency (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 products from the marketplace.
Illnesses
There have been no reported illnesses associated with the consumption of these products.
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: cfia.enquiries-demandederenseignements.acia@canada.ca - Media relations
- Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
Posted in Bacteria, bacterial contamination, food contamination, 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
Canada – Updated Food Recall Warning – Fresh Attitude brand Baby Spinach recalled due to Salmonella
Recall details
Ottawa, November 28, 2020 – The food recall warning issued on November 27, 2020 has been updated to include additional precision on distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Vegpro International is recalling Fresh Attitude brand Baby Spinach from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.
The following products have been sold in Ontario, Quebec, and New Brunswick and may have been distributed in other Atlantic provinces.
Recalled products
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Fresh Attitude | Baby Spinach | 312 g | 8 88048 00028 8 | Best Before 2020 DE 04 |
| Fresh Attitude | Baby Spinach | 142 g | 8 88048 00004 2 | Best Before 2020 DE 04 Best Before 2020 DE 05 |
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.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
Background
This recall was triggered by the company. 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 products from the marketplace.
Illnesses
There have been no reported illnesses associated with the consumption of these products.
Product photos
Printer ready version of photos
Public enquiries and media
- Company information
- Vegpro International: Customer Service 1-877-613-5700
- Public enquiries
- Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca - Media relations
- Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
Canada – Updated Food Recall Warning – Fresh Attitude brand Baby Spinach recalled due to Salmonella
Recall details
Ottawa, November 27, 2020 – The food recall warning issued on November 26, 2020 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Vegpro International is recalling Fresh Attitude brand Baby Spinach from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.
Recalled products
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Fresh Attitude | Baby Spinach | 312 g | 8 88048 00028 8 | Best Before 2020 DE 04 |
| Fresh Attitude | Baby Spinach | 142 g | 8 88048 00004 2 | Best Before 2020 DE 04 Best Before 2020 DE 05 |
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.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
Background
This recall was triggered by the company. 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 products from the marketplace.
Illnesses
There have been no reported illnesses associated with the consumption of these products.
Product photos
Printer ready version of photos
Public enquiries and media
- Company information
- Vegpro International: Customer Service 1-877-613-5700
- Public enquiries
- Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca - Media relations
- Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
Posted in Bacteria, bacterial contamination, CFIA, 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, microbial contamination, Microbiology, Salmonella
Research – Attributing Human Foodborne Diseases to Food Sources and Water in Japan Using Analysis of Outbreak Surveillance Data
ABSTRACT
In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relationship between foodborne diseases and food sources. This study aimed to provide information on the proportions of foodborne diseases caused by seven major causative pathogens (Campylobacter spp., Salmonella, enterohemorrhagic Escherichia coli [EHEC], Vibrio parahaemolyticus, Clostridium perfringens, Staphylococcus aureus, and norovirus) attributed to foods and to explore factors affecting changes in these source attribution proportions over time using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were assigned to the single-food category in question, and complex-food outbreaks were classified under each category proportional to the estimated probability. During 2007 to 2018, 8,730 outbreaks of foodborne diseases caused by seven pathogens were reported, of which 6,690 (76.6%) were of unknown source. We estimated the following source attribution proportions of foodborne diseases: chicken products (80.3%, 95% uncertainty interval [UI] 80.1 to 80.4) for Campylobacter spp.; beef products (50.1%, UI 47.0 to 51.5) and vegetables (42.3%, UI 40.9 to 45.5) for EHEC; eggs (34.6%, UI 27.8 to 41.4) and vegetables (34.4%, UI 27.8 to 40.8) for Salmonella; finfish (50.3%, UI 33.3 to 66.7) and shellfish (49.7%, UI 33.3 to 66.7) for V. parahaemolyticus; grains and beans (57.8%, UI 49.7 to 64.9) for S. aureus; vegetables (63.6%, UI 48.5 to 74.6), chicken products (12.7%, UI 4.6 to 21.5), and beef products (11.1%, UI 8.5 to 13.1) for C. perfringens; and shellfish (75.5%, UI 74.7 to 76.2) for norovirus. In this study, we provide the best available evidence-based information to evaluate the link between foodborne diseases and foods. Our results on source attribution for Campylobacter spp. and EHEC suggest that the strict health regulations for raw beef were reflected in the proportions of these diseases attributed to this food.
HIGHLIGHTS
- Source attribution proportions of foodborne diseases in Japan were estimated.
- Source attribution was useful to guide interventions and evaluate their effect.
- Strict health regulations for raw beef affected source attribution proportions.
Posted in Bacteria, bacterial contamination, Campylobacter, Clostridium perfringens, EHEC, food bourne outbreak, food contamination, food handler, 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 Testing, Norovirus, Salmonella, Staphylococcus aureus
Research – Aspergillus-Derived Mycotoxins in the Feed and Food Chain
Image CDC
Aspergillus-produced mycotoxins can enter the feed and food chain at many points in both pre-harvest and post-harvest. Although current climate changes seem to speed up the world-wide spread of mycotoxigenic fungi including the Aspergilli and also facilitate the production of these harmful secondary metabolites the factors governing these disadvantageous global processes are only partly understood or even have remained completely hidden until now. This Research Topic summarizes our knowledge on Aspergillus-derived mycotoxins especially focusing on three major areas of on-going research: (i) toxicological, medical, veterinary aspects, prevalence, detection, risk assessment, control strategies, (ii) ecology and biological control of mycotoxigenic Aspergilli in the fields, and (iii) pre-harvest and post-harvest management of mycotoxigenic Aspergilli and their mycotoxin production. We hope that the wealth of information generously provided by the Aspergillus mycotoxin research community will help the hard work of all those experts, who are active in this important field, and the papers collected here will be instructive and illuminating readings for students and the public as well.
Posted in Aflatoxin, Animal Feed, Aspergillus, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Temperature Abuse, Food Testing, Food Toxin, mold, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, Research
Research – Quantification of survival and transfer of Salmonella on fresh cucumbers during waxing
Cucumbers found in retail markets are often waxed to improve visual appeal and retard moisture loss. This waxing may affect bacterial survival and the waxing process may facilitate cross-contamination between cucumbers. This study assessed survival of Salmonella on waxed and un-waxed cucumbers and the potential for Salmonella cross-contamination during the waxing process. Fresh waxed or un-waxed cucumbers were spot-inoculated with a Salmonella enterica cocktail. Three different wax coatings (mineral oil, vegetable oil, or petroleum wax) were manually applied to un-waxed cucumbers using polyethylene brushes. Salmonella transfer from inoculated cucumbers to brush or to un-inoculated cucumbers was quantified. Higher Salmonella concentrations were observed on waxed cucumbers during the first 3 days of storage but the final concentration on un-waxed cucumbers was higher than on waxed cucumbers at the end of storage, regardless of storage temperature. Wax formulation did affect survival of Salmonella inoculated directly into waxes, with the significant decline in Salmonella populations observed in vegetable-based wax coating, but with populations unchanged over 7 days at 7 or 21 °C in mineral oil-based and petroleum-based waxes. Salmonella cells could transfer from inoculated un-waxed cucumbers to brushes used for waxing and then to un-inoculated cucumbers during waxing. Significantly higher log percent transfer to brushes was observed when cucumbers were waxed with vegetable oil (0.71 log percent, P = 0.00441) vs. mineral oil (0.06 log percent) or petroleum (0.05 log percent). Transfer to un-inoculated cucumbers via brushes was also quantified (0.18 to 0.35 log percent transfer). Salmonella remaining on contaminated cucumbers after waxing could be detected for up to 7 days, and Salmonella survived better on cucumbers treated with a petroleum-based wax. These findings should be useful in managing risk of Salmonella contamination in cucumbers during post-harvest handling.
Research – Quantification of cross-contamination of Campylobacter jejuni during food preparation in a model kitchen in China
Image CDC
Numerous outbreak investigations and case-control studies of campylobacteriosis have provided evidence that handling Campylobacter -contaminated chicken products is a high risk factor for infection and illness. In this study, the cross-contamination and transfer rates of Campylobacter jejuni from chicken to ready-to-eat foods were determined in various food-handling scenarios. Skinless raw chicken breasts were artificially contaminated with Campylobacter jejuni and diced on three kinds of texture cutting boards. Whether cold water or cold water with detergent or hot water was used, statistically significant differences were found between the transfer rate of Campylobacter jejuni to unwashed and washed cutting boards or hands, respectively. When both kitchen knife and cutting board were reused after dicing the artificially contaminated chicken, the transfer rates of Campylobacter jejuni to cucumber cut on bamboo, wooden and plastic cutting board were 16.28%, 12.82% and 5.32%, respectively. The transfer rates from chicken to bread, a large lift-up water faucet handle and a small twist faucet handle via unwashed hands were 0.49%, 4.64% and 3.14%, respectively. This research provides scientific evidence that various types of contaminated kitchen-ware and cook’s hand are vital potential vehicles for the cross-contamination of Campylobacter from raw chicken to ready-to-eat food, and emphasizes the importance of timely and properly cleaning to prevent cross-contamination during food handling, therefore a high quality consumer education to reduce the risk of foodborne infection is urgent and necessary.
Posted in bacterial contamination, Campylobacter, cross contamination, food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, microbial contamination, Research
New Zealand – Further recall to manage Listeria risk in ready-to-eat meat products at Pak’n Save Blenheim -Listeria monocytogenes
New Zealand Food Safety is advising the public to return Pak’n Save branded, sliced-in-store, ready-to-eat meat products purchased in Pak’n Save Blenheim as they may contain listeria bacteria (Listeria monocytogenes).
Pak’n Save Blenheim is recalling the following products sold at Pak’n Save Blenheim, with packed on dates up to and including 26.11.20
The affected products are sold only at Pak’n Save Blenheim.
Affected products:
- Pak’n Save Blenheim brand Pestells Ham Off The Bone
- Pak’n Save Blenheim brand Ham & Chicken – Farmlands
- Pak’n Save Blenheim brand Polish Sausage – Hellers
- Pak’n Save Blenheim brand Champagne Smoked Leg Ham – Premier
- Pak’n Save Blenheim brand Hot Pork – Farmlands
- Pak’n Save Blenheim brand Premier Honey Baked Ham
- Pak’n Save Blenheim brand Manuka Smoked Ham Round – Huttons
- Pak’n Save Blenheim brand Pastrami – Farmlands
- Pak’n Save Blenheim brand Roast Beef – Farmlands
- Pak’n Save Blenheim brand Corned Silverside – Farmlands
- Pak’n Save Blenheim brand Farmlands Pork Brawn KG
- Pak’n Save Blenheim brand Cooked Beef Tongue – Farmlands
- Pak’n Save Blenheim brand Ham & Chicken Flavoured Luncheon – Huttons
- Pak’n Save Blenheim brand Roast Beef Meal
New Zealand Food Safety national manager food compliance services Melinda Sando said customers should return the products to Pak’n Save Blenheim for a full refund.
“An earlier recall at the store in October followed the detection of listeria in some packaged meat products. Subsequent visits by MPI, as well as testing at the store revealed the presence of listeria on equipment, resulting in a precautionary recall to ensure risk to consumers is minimised.
“Listeria is commonly found in the environment and can make people sick (listeriosis) if they consume contaminated food.
“Infection can be serious among vulnerable groups such as pregnant women and their unborn babies, newborn babies, people with weakened immune systems and elderly people.
“For those in the high-risk groups, listeriosis typically has an incubation period of 2 to 3 weeks (or longer) before symptoms appear.
“Healthy adults are likely to experience only mild infection, causing mild diarrhoea and flu-like symptoms.
“If you have consumed any of these products and have any concerns about your health, seek medical advice,” says Ms Sando.
If you or anyone in your household is in an at-risk group, it is especially important to take a few simple food safety precautions:
- Follow New Zealand Food Safety guidance on high-risk foods to avoid.
- Follow good food hygiene practices, such as washing and drying hands before preparing food and after handling or preparing raw foods.
- Eat freshly cooked or freshly prepared foods.
- Wash all raw fruit and vegetables very well before eating.
- Cook foods thoroughly.
Refrigerate leftovers immediately and do not keep for more than 2 days. Reheat to steaming hot before eating.
The contamination occurred at Pak’n Save Blenheim. Products from the manufacturers listed that are sold in their own packaging at Pak’n Save Blenheim or sold elsewhere are not affected.
Posted in 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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, MPI
France – Product recall: Large Japanese clam caught in the North-East Atlantic, MYTILIMER brand – E.coli
ENCOUNTERED PROBLEM
Presence of Escherichia coli
PROPOSED SOLUTION
People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.
People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.
If there are no symptoms within 10 days of consuming the affected products, there is no need to worry and consult a doctor.
The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.
FURTHER INFORMATION
▸ Barcode
204619000004
▸ Lot
PSM0211
▸ Health
stamp FR 35.299.053 CE
▸ Consumer service contact
For more information, you can contact the Consumer Service on 09 69 36 69 36 (non-premium rate call).
▸ Source
https://www.coursesu.com/
Posted in Bacteria, bacterial contamination, E.coli, food contamination, 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, Oulah
