Category Archives: Food Inspections

USA – Florida: Hepatitis A positive employee at Pizza Hut – also, unwashed hands, mold and odor of sewage

Posted on June 28, 2019 by | Leave a comment

Food Poison Journal

A joint inspection was conducted on June 11 by the state and the Pinellas County Health Department after a pizza maker tested positive for the contagious disease on June 3. The Pizza Hut at 2421 4th Street North in St Petersburg is the latest restaurant to have a confirmed case of Hepatitis A.

During that food safety inspection, the state found employees not properly washing their hands after handling dirty dishes in the dish area and then unloading clean dishes from the dishwasher.

They also discovered mold on the pizza make cooler, an objectionable odor of sewage in the kitchen near the pizza oven and black mold on the walls.

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hepatitis A, mold, Moulds, Uncategorized, Virus

Australia – Tasman Foods International Pty Ltd — Chan’s Yum Cha at Home Products

Posted on June 28, 2019 by | Leave a comment

ACCC

Product description

Chan’s Yum Cha at Home Vegetarian Shiitake Dumpling 200g
Chan’s Yum Cha at Home Prawn Hargow 200g
Chan’s Yum Cha at Home Sesame Prawn Toast 248g

Photograph of Chan's Yum Cha Dumplings

Identifying features

Use by date
29 July 2019
Other
APN/EAN – Vegetarian Shiitake Dumpling – 9355683000443; Prawn Hargow – 9355683000436; Sesame Prawn Toast – 9355683000474

What are the defects?

The recall is due to non-compliant labelling (incorrect Use By date).

What are the hazards?

Food products with an incorrect date marking may cause illness if consumed.

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Posted in Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

RASFF Alerts – Aflatoxin – Blanched Groundnut Kernels – Peanuts in Shell – Mixed Nuts – Crushed Red Hot Paprika – Shelled Almonds -Groundnuts – Whole Red Chillies -Ground Nutmeg – Hazlenuts – Pistachios – Blanched Almonds – Roasted Salted Pistchios

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RASFF – aflatoxins (B1 = 6.7; Tot. = 14 µg/kg – ppb) in blanched groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 29.2 µg/kg – ppb) in peanuts in shell for wildlife feed from the United States in the UK

RASFF – aflatoxins (B1 = 9.4; Tot. = 10.2 µg/kg – ppb) in mixed nuts from Turkey in Germany

RASFF – aflatoxins (B1 = 20.6; Tot. = 21.7 µg/kg – ppb) in crushed red hot paprika from Kosovo in Germany

RASFF – aflatoxins (B1 = 25; Tot. = 32 µg/kg – ppb) in shelled almonds from the United States in Spain

RASFF – aflatoxins (B1 = 99.7; Tot. = 106 µg/kg – ppb) in groundnuts in shell from China in the UK

RASFF – aflatoxins (B1 = 5.9 µg/kg – ppb) in groundnuts kernels from India in the Netherlands

RASFF – aflatoxins (B1 = 7.4 µg/kg – ppb) in whole red chillies from India in Greece

RASFF – aflatoxins (B1 = 7.5; Tot. = 28.4 µg/kg – ppb) in groundnut kernels from Argentina in the Czech Republic

RASFF – aflatoxins (B1 = 14.65; Tot. = 21.82 µg/kg – ppb) in ground nutmeg from China in Romania

RASFF – aflatoxins (B1 = 3.8; Tot. = 4.5 µg/kg – ppb) in groundnuts in shell from Egypt in Germany

RASFF – aflatoxins (B1 = 11.7 µg/kg – ppb) in hazelnut kernels from Turkey in Sweden

RASFF – aflatoxins (B1 = 15.7; Tot. = 17.1 µg/kg – ppb) in roasted pistachios in shell from Turkey in Belgium

RASFF – aflatoxins (B1 = 23.4; Tot. = 25.4 µg/kg – ppb) in salted, roasted pistachios roasted from Turkey in Germany

RASFF – aflatoxins (B1 = 37.1; Tot. = 40.3 µg/kg – ppb) in groundnuts from China in Spain

RASFF – aflatoxins (B1 = 14; Tot. = 15 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 4.5; Tot. = 5.3 µg/kg – ppb) in groundnuts in shell from China in Spain

RASFF – aflatoxins (B1 = 9.07 µg/kg – ppb) in pistachios without shell from Iran in Italy

RASFF – aflatoxins (B1 = 24; Tot. = 25.8 µg/kg – ppb) in blanched almonds from Israel in Italy

RASFF – aflatoxins (B1 = 43; Tot. = 87 µg/kg – ppb) in groundnut kernels from Senegal in the Netherlands

 

 

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mycotoxin, RASFF, Toxin, Uncategorized

RASFF Alerts – Listeria monocytogenes – Chilled Beef – Organic Cheese – Chilled Shrimp Fritters – Beech Smoked Trout

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RASFF – Listeria monocytogenes (present /25g) in chilled beef from Ireland in the Netherlands

RASFF – Listeria monocytogenes (presence /25g) in organic cheese from Belgium in Belgium

RASFF – Listeria monocytogenes (<10 CFU/g) in chilled shrimp fritters from France in France

RASFF – Listeria monocytogenes (970 CFU/g) in beech smoked trout from Slovakia in Hungary

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, RASFF, Uncategorized

RASFF Alerts – Ochratoxin A – Instant Rye Flakes – Raisins

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RASFF – ochratoxin A (6.7 µg/kg – ppb) in instant rye flakes from Poland in Poland

RASFF – ochratoxin A (34 µg/kg – ppb) in raisins from Turkey in the Netherlands

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, mold, Moulds, Mycotoxin, Ochratoxin, RASFF, Uncategorized

RASFF Alert – STEC E.coli 026- Frozen Meat for Minced Meat –

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RASFF – shigatoxin-producing Escherichia coli (stx1+ stx2+ eae+ O26:H11 /25g) in frozen meat for minced meat from Ireland in France

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Posted in E.coli, E.coli O26, eae, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, STEC, STX 1, STX 2, Uncategorized

RASFF Alerts – Salmonella – Chilled Turkey Breast – Egg White Liquid Products -Black Pepper -Chicken Drumsticks – Turkey Breasts – Eggs – Dried Sausages – Chicken Fillets – Turkey – Whitish Sesame Seeds – Chicken Aiguillettes

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RASFF – Salmonella enterica ser. Kentucky (presence /25g) in chilled turkey breast from Poland in the Czech Republic

RASFF – Salmonella (presence /25g) in chilled egg white liquid mix products from Ukraine in Latvia

RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands

RASFF – Salmonella enterica ser. Infantis (in 5 out of 5 samples /25g) in chilled chicken drumsticks from Poland in Slovakia

RASFF – Salmonella enterica ser. Bredeney (presence /25g) in frozen turkey breasts from Poland in Italy

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in eggs from the Netherlands in Germany

RASFF – Salmonella (present /25g) in dried sausages (boerenbijter) from Germany in the Netherlands

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled seasoned portioned chicken fillets from the Netherlands in the Netherlands

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken aiguillettes from Poland in France

RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in turkey escalope from Poland in France

RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled poultry meat from France in France

RASFF – Salmonella (presence /25g) in whitish sesame seeds from Nigeria in the Netherlands

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Testing, RASFF, Salmonella, Salmonella Sesame Seeds, Uncategorized

UK – P & B Foods recalls Heera Chilli Powder Extra Hot because of the presence of Salmonella

Posted on June 28, 2019 by | Leave a comment

FSA

P & B Foods Ltd is recalling Heera Chilli Powder Extra Hot because salmonella has been found in the product.

Product details

Heera Chilli Powder Extra Hot
Pack size 6 x 1kg
Batch code PB9446M/4
Best before end: April 2021

No other P & B Foods Ltd products are known to be affected.

Risk statement

The presence of salmonella in the product listed above. Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.

Action taken by the company

P & B Foods Ltd is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.
Customer notice: Heera Chilli Powder Extra Hot

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

USA – Outbreak of Salmonella Infections Linked to Karawan brand Tahini

Posted on June 27, 2019 by | Leave a comment

CDC

This outbreak appears to be over, but recalled tahini products have a long shelf life and may still be in people’s homes. Consumers unaware of the recall could continue to eat these products and potentially get sick. Visit the FDA websiteexternal iconfor a full list of recalled products.

Final Outbreak Information
Illustration of a megaphone.
  • As of June 26, 2019, this outbreak appears to be over.
  • A total of 6 people infected with the outbreak strain of Salmonella Concord were reported from 3 states.
    • Illnesses started on dates ranging from March 9, 2019, to May 2, 2019.
    • One hospitalization and no deaths were reported.
  • Epidemiologic, traceback, and laboratory evidence indicated that Karawan brand tahini products were the likely source of this outbreak.
  • Do not eat, sell, or serve recalled tahini that is labeled as Karawan Tahini, El-Karawan Tahin,i or SoCo Tahini. Do not eat, sell, or serve products made with recalled tahini, such as hummus.
  • This outbreak was not related to another recent multistate outbreak of Salmonella Concord infections linked to tahini. Ill people in the previous outbreak were infected with a different outbreak strain of Salmonella Concord.

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

Research -Insights into Psychrotrophic Bacteria in Raw Milk: A Review

Posted on June 27, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Supply of high-quality dairy products is the goal of every dairy producer throughout the world. However, psychrotrophic bacteria in raw milk, generally comprising bacterial species of the genera Pseudomonas, Acinetobacter, Aeromonas, Serratia, Bacillus, Lactococcus, Microbacterium, and Staphylococcus, are of special concern to the dairy industry because they can produce heat-stable enzymes. These enzymes may withstand various heat treatments during dairy processing, causing quality defects over the product storage period. The levels and diversity of psychrotrophic bacteria in raw milk are tightly linked to natural habitats, milking practices, and hygiene practices of farms in different countries. Most psychrotrophic bacteria can form biofilms on various milk storage and processing equipment, which serve as persistent sources of microbial contamination due to their biotransfer potential. A comprehensive review of the diversity of psychrotrophic bacteria in raw milk, the spoilage potential of these bacteria, the specific technological problems caused by biofilms and heat-resistant enzymes, and potential strategies for controlling dairy spoilage starting at the farm level is needed for improving our understanding of these spoilage bacteria.

HIGHLIGHTS

  • Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene.

  • Biofilms formed by psychrotrophic bacteria are persistent sources of contamination.

  • Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality.

  • Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.

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Posted in Bacillus, Biofilm, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Spoilage, Food Testing, Pseudomonas, Uncategorized