RASFF – Vibrio parahaemolyticus (present /25g) in frozen shrimps (Penaeus vannamei) from India in the Netherlands
RASFF – foodborne outbreak suspected to be caused by shigatoxin-producing Escherichia coli (O26) in raw milk cheese from France i n France
Posted in E.coli, E.coli O26, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, STEC, STX 1, STX 2, Uncategorized
RASFF – shigatoxin-producing Escherichia coli (stx1+ stx2+ /25g) and too high counts of coliforms (>150000 /g) and of Escherichia coli (>150000 /g) in black pepper cheese from Italy in Germany
RASFF – Salmonella (presence /25g) in organic chlorella powder from India in Belgium
RASFF – Salmonella enterica ser. Livingstone (in 3 out of 5 samples /25g) in chilled minced chicken from Poland in Lithuania
RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in Greece
RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella (in 1 out of 5 samples /25g) in frozen salted chicken half breasts from Brazil in the UK
RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella (presence /25g) in sesame seeds from Uganda in the Netherlands
RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella enterica ser. Infantis (presence in 2 out of 5 samples /25g) in chicken breast fillets from Poland in the Czech Republic
RASFF – Salmonella enterica ser. Arizonae in almond kernels from the United States, packaged in Italy in Norway
RASFF – Salmonella (in 4 out of 5 samples /25g) in frozen chicken kebab from Poland in Poland
RASFF – Salmonella enterica ser. Kentucky (present /25g) in chilled chicken wings from Poland in Slovakia
RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken breast fillets from Poland in the Czech Republic
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in egg products from Ukraine in Latvia
A Winnipeg care home where two residents recently died has confirmed it served frozen food from Thailand that was later linked to the Canada-wide outbreak of salmonella.
Golden West Centennial Lodge executive director Joyce Kristjansson told staff and families in an email on Tuesday morning it had given residents cream puffs that are now on the recall list.
Two residents at the 116-bed personal care facility in the Sturgeon Creek neighbourhood died in March, and a third was sickened. All three tested positive for salmonella.
Fromagerie Alpine is recalling all batches of the below Saint-Marcellin unpasteurised cheeses due to the possible presence of Shiga toxin-producing Escherichia coli (STEC) O26. Point-of-sale recall notices will be displayed in retailers that sold the affected batches advising consumers not to eat the affected cheese.
Shiga toxin-producing Escherichia coli (STEC), also known as Verocytotoxigenic E. coli (VTEC), are a specific group of E. coli. While most E. coli are harmless and live in the intestines of healthy humans, STEC produce a powerful toxin which can cause severe illness. Symptoms include abdominal cramps and diarrhoea which is sometimes bloody. Usually there is little or no fever, and patients recover within 5 to 10 days. In some people however, particularly children under 5 years of age and the elderly, the infection can cause a complication called haemolytic uraemic syndrome (HUS), in which the red blood cells are destroyed and the kidneys can stop working properly. The time between the initial infection and the first symptoms appearing is typically between 3 and 4 days but can range between 1 and 8 days.
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Tesco is recalling all batches of Tesco Finest St Félicien Du Dauphiné unpasteurised cheese, due to the possible presence of Shiga toxin-producing Eschericia coli. Point-of-sale recall notices will be displayed in Tesco stores advising consumers not to eat the affected cheese.
Shiga toxin-producing Escherichia coli (STEC), also known as Verocytotoxigenic E. coli (VTEC), are a specific group of E. coli. While most E. coli are harmless and live in the intestines of healthy humans, STEC produce a powerful toxin which can cause severe illness. Symptoms include abdominal cramps and diarrhoea which is sometimes bloody. Usually there is little or no fever, and patients recover within 5 to 10 days. In some people however, particularly children under 5 years of age and the elderly, the infection can cause a complication called haemolytic uraemic syndrome (HUS), in which the red blood cells are destroyed and the kidneys can stop working properly. The time between the initial infection and the first symptoms appearing is typically between 3 and 4 days but can range between 1 and 8 days.
| Pack size | 180g |
| Lot number | All lot numbers from 032 to 116 |
| Use by | All date codes |
| Pack size | 80g |
| Lot number | All lot numbers from 032 to 116 |
| Use by | All date codes between 8 March 2019 and 16 June 2019 |
No other Fromagerie Alpine products are known to be affected.
The bug, which is found in the digestive tracts of wild and domestic animals, can cause food poisoning if eaten.
The supermarket chain is now recalling two batches of the four-packs of Tesco Apricot, Almond & Yogurt Bars.
The two batch codes that are being recalled are 9100 and 9101.
