Category Archives: Food Inspections

France – PROSCIUTTO ALLE ERBE 100G – Listeria monocytogenes

Posted on November 21, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name the Tradizioni D’Italia Charcuterie Workshop
  • Model names or references PROSCIUTTO ALLE ERBE 100G
  • Identification of products
    GTIN Batch Date
    3664335100001 L 236665 Date of minimum durability 16/11/2022
  • Packaging Transparent tray 100g
  • Marketing start/end date From 20/10/2022 to 16/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark IT 1907 L EC
  • Further information Only products bearing the additional code “01” following the barcode 3664335100001 are affected by the recall. The barcode is on the back label on the back of the product.
  • Geographic area of ​​sale Whole France
  • Distributors E.LECLERC.

Practical information regarding the recall

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

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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 Safety Management, Food Testing, Listeria, Listeria monocytogenes

Spain – Presence of Salmonella in Chistorra (Cheese) from Spain

Posted on November 21, 2022 by | Leave a comment

ACSA

Alert joke

The Spanish Agency for Food Safety and Nutrition has communicated to the competent authorities of the autonomous communities, through the Coordinated System of Rapid Information Exchange (SCIRI), an alert, transmitted by the health authorities of Navarre, regarding the presence of  Salmonella , in the CHISTORRA DE NAVARRA product.

The data of the product involved are:

  • Product number:  CHISTORRA DE NAVARRA
  • Product appearance: Vacuum packed.
  • Lot number: 222429
  • Expiry date: 02/26/2023 and 02/27/2023
  • Unit weight: 220g
  • Temperature: Refrigerated

The manufacturing company has withdrawn the product from the market, distributed exclusively in LIDL supermarkets, which has published information about it on its website.

The withdrawal of the affected products from the marketing channels will be verified by the competent authorities.

With the available information , there is no evidence in Spain of any notified case associated with this alert.

People who have products affected by this alert at home are advised to refrain from consuming them and return them to the point of purchase.

The presence of  Salmonella  in the products can pose certain risks to the health of the people who consume them. If you have consumed this product and present any symptoms compatible with salmonellosis (mainly diarrhea and/or vomiting accompanied by fever and headache), it is recommended to go to a health center.

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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 Safety Management, Food Testing, Salmonella

France – Ground ginger – Bacillus cereus

Posted on November 21, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name The Good Spices of Mr Maurice
  • Model names or references Ground ginger Jar 155 ml / sachet 250 g / sachet 500 g / sachet 1 kg
  • Identification of products
    GTIN Batch Date
    3760138824059 BATCH TA0366 Date of minimum durability 30/04/2024
    3760138822185 BATCH EH1666/EH1728 Date of minimum durability 30/04/2024
    3760138820389 BAG LOT EH1666 / EH1728 Date of minimum durability 30/04/2024
    3760138820372 BAG LOT EH1666 / EH1728 Date of minimum durability 30/04/2024
  • Packaging SMALL PLASTIC POT OF 45 GR / BAGS OF 250 GR – 500 GR – 1 KG
  • Marketing start/end date From 08/08/2022 to 18/10/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Departments: GUADELOUPE (971), MARTINIQUE (972)
  • Distributors CARREFOUR – SUPER U – LECLERC – O MARCHE – CASINO – DISCOUNT CENTER – COLIPRIX – ECOMARKET – CENTRALE EDOUARD – PROMOCASH
  • List of points of saleLIST_CLIENTS_POTENTIAL_POT_GINGEMBRE_-_AOUT_TO_OCTOBER_2022.pdf

Practical information regarding the recall

  • Reason for recall Investigations conducted due to the detection of bacteria (Bacillus Cereus) have resulted in the withdrawal and precautionary recall of this product.
  • Risks incurred by the consumer Bacillus cereus

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Posted in Bacillus cereus, food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Food Toxin

France – FOUR SPICES – Bacillus cereus

Posted on November 21, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name The Good Spices of Mr Maurice
  • Model names or references FOUR SPICES 155 ml and 500 ml jar / 250 g sachet / 500 g sachet / 1 kg sachet
  • Identification of products
    GTIN Batch Date
    3760138823342 Jar Set TA0365/TA0378 Date of minimum durability 30/05/2024
    3760138823090 Jar Set TA0365/TA0378 Date of minimum durability 30/05/2024
    3760138822338 Bag Lot EH1683/EH1708/EH1725 Date of minimum durability 30/05/2024
    3760138820815 Bag Lot EH1683/EH1708/EH1725 Date of minimum durability 30/05/2024
    3760138820822 Bag Lot EH1683/EH1708/EH1725 Date of minimum durability 30/05/2024
  • Packaging SMALL PLASTIC POT OF 45 GR / BAGS OF 250 GR – 500 GR – 1 KG
  • Marketing start/end date From 08/08/2022 to 18/10/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Departments: GUADELOUPE (971), MARTINIQUE (972)
  • Distributors CARREFOUR – SUPER U – LECLERC – O MARCHE – CASINO – DISCOUNT CENTER – COLIPRIX – ECOMARKET – CENTRALE EDOUARD – PROMOCASH
  • List of points of saleLIST_CLIENTS_POTENTIAL_POT_GINGEMBRE_-_AOUT_TO_OCTOBER_2022.pdf

Practical information regarding the recall

  • Reason for recall Investigations conducted due to the detection of bacteria (Bacillus Cereus) have resulted in the withdrawal and precautionary recall of this product.
  • Risks incurred by the consumer Bacillus cereus

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Posted in Bacillus, Bacillus cereus, food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Food Toxin

Canada – Mounet Group brand Labneh – Soft Unripened Cheese in Vegetable Oil recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on November 21, 2022 by | Leave a comment

CFIA

Summary

Product
Labneh – Soft Unripened Cheese in Vegetable Oil
Issue
Food – Microbial Contamination – Clostridium botulinum
What to do

Do not consume, use, sell, serve, or distribute recalled products

Mounet Group - Labneh - Soft Unripened Cheese in Vegetable Oil - 350 g - Front
Mounet Group - Labneh - Soft Unripened Cheese in Vegetable Oil - 350 g - Lot

Affected products

Issue

The affected product is being recalled from the marketplace because it may permit the growth of Clostridium botulinum.

The recalled product has been sold in Quebec.

What you should do

  • If you think you became sick from consuming a recalled product, contact your healthcare provider
  • Check to see if you have recalled products
  • Do not consume, serve, use, sell, or distribute recalled products
  • Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick. Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking, including slurred speech, and a change in sound of voice, including hoarseness. Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

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Posted in Clostridium, Clostridium botulinum, food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Food Toxin

Germany- Pork and beef hot dog sausages – Listeria monocytogenes

Posted on November 21, 2022 by | Leave a comment

LMW

Alert type: Food
Date of first publication: 11/18/2022
Product name:

Pork and beef hot dog sausages

Manufacturer (distributor):

Goldschmaus Natur GmbH & Co. KG Industriestrasse 10 – 12 49681 Garrel

Reason for warning:

Positive finding of Listeria monocytogenes

Packaging Unit: 32 pcs(pack)
Durability: 12/17/2022
Production date: 11/07/2022
Lot identification: 0419163
Further information:

Listeria
A listeria disease usually manifests itself within 14 days after infection with diarrhea and
fever. Pregnant women, the elderly and people with a weakened immune system in particular
can develop more severe illnesses with blood poisoning and meningitis. In
pregnant women, even without symptoms, the unborn child can be harmed.
Anyone who has eaten this food and
develops severe or persistent symptoms should seek medical attention and report possible Listeria infection.
Pregnant women who have eaten this food should seek medical
treatment and advice even if they have no symptoms. For other people without symptoms, this is not
sensible.

Manufacturer’s website:

https://www.goldschmaus.de/

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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 Safety Management, Food Testing, Listeria, Listeria monocytogenes

France – Natural Helva 300g – Salmonella

Posted on November 18, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Sweet products
  • Product brand name EKONOMIK
  • Model names or references Helva tahini Nature
  • Identification of products
    GTIN Batch Date
    4260065870994 L09 E22 Use-by date 05/31/2024
  • Packaging plastic box
  • Marketing start/end date From 01/09/2021 to 07/11/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Departments: RHONE (69)
  • Distributors Rize Market
  • List of points of saleAddresses_Rize_Market.pdf

Practical information regarding the recall

  • Reason for recall Possible presence of serogroup C salmonella

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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 Safety Management, Food Testing, Salmonella

USA – CDC Investigation Notice – Listeria Outbreak Linked to Enoki Mushrooms

Posted on November 18, 2022 by | Leave a comment

CDC

Listeria is especially harmful if you are pregnant, aged 65 or older, or have a weakened immune system. If you are in any of these groups, do not eat raw enoki mushrooms. Cook enoki mushrooms thoroughly to kill any foodborne germs.

Investigators are working to identify specific brands of enoki mushrooms that may be contaminated with the outbreak strain of Listeria. However, many brands of enoki mushrooms have been recalled since the 2020 Listeria outbreak linked to enoki mushrooms.

Fast Facts
  • Illnesses: 2
  • Hospitalizations: 2
  • Deaths: 0
  • States: 2
  • Recall: No
  • Investigation status: Active
Enoki mushrooms on a white background
Listeria in Enoki Mushrooms

Enoki mushrooms are white and have long, thin stems. They are often sold in a bunch with roots in sealed plastic packaging. They are popular in Japanese, Chinese, and Korean food, and they are almost always eaten cooked in soups, hot pots, and stir-fried dishes.

In 2020, CDC investigated the first known Listeria outbreak in the United States linked to enoki mushrooms. This outbreak resulted in three recalls of enoki mushrooms that were imported from Korea. Since then, the U.S. Food and Drug Administration (FDA) and public health officials from several states have been collecting samples of enoki mushrooms and found Listeria in many samples, resulting in more than 20 recalls of enoki mushrooms.

Source of the Outbreak

Information collected so far shows that enoki mushrooms are the likely source of these illnesses.

Both sick people reported eating enoki mushrooms or eating at restaurants with menu items containing enoki mushrooms. The outbreak strain was previously found in one sample of enoki mushrooms that FDA collected at import. However, to date, the firm associated with this sample has not been identified as a potential source of enoki mushrooms in this outbreak.

Investigators are working to identify specific brands of enoki mushrooms linked to these illnesses.

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Posted in CDC, 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 Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, outbreak

Research – Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens – Best Practice Tips for Deli Operators

Posted on November 18, 2022 by | Leave a comment

FSIS USDA

This guidance document provides specific recommendations for actions that retailers can take in the delicatessen (deli) area to control Listeria monocytogenes (Lm) contamination of ready-to-eat (RTE) meat and poultry products. This document is also available in PDF format. These materials highlight recommendations that are based on an evaluation of retail conditions and practices in the Interagency Risk Assessment–Listeria monocytogenes in Retail Delicatessens (Interagency Retail Lm Risk Assessment). In addition, FSIS has included information from the Food and Drug Administration (FDA) Food Code, scientific literature, other guidance documents, and lessons learned from Food Safety and Inspection Service (FSIS) verification sampling and review of sanitation programs for Lm in meat and poultry processing establishments.

This version of the guidance document replaces the previous version of the document which was issued and announced in the Federal Register (79 FR 22082; April 21, 2014). FSIS updated this guidance based on comments received during the public comment period, which closed on June 20, 2014. FSIS made the following changes in response to comments:

  • Clarified that food processing equipment should be disassembled during cleaning and sanitizing.
  • Added a recommendation that retailers scrub surfaces during cleaning to prevent biofilm formation.
  • Clarified that retailers should rotate (change) sanitizers to help prevent Lm from establishing niches in the environment and forming biofilms.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, Listeria, Listeria monocytogenes, Research

LISTERIA – Action Plan for Retailers

Posted on November 18, 2022 by | Leave a comment

FMI

LISTERIA Action Plan for Retailers
Listeria control is an ongoing challenge for retailers in the deli and any department where fresh foods are stored and foods are prepared. FMI and our members are committed to finding ways to control the growth and if possible, eliminate the presence of Listeria at retail to reduce the risk in the retail environment. Retail delis provide an ideal environment for Listeria growth due to the type of food (ready to eat [RTE] meats, cheeses, and salads), the moist environment, and temperatures that support the growth of Listeria. As retailers increase the RTE and prepared foods they offer to customers, Listeria control plans need to be in place to offer the appropriate food safety controls. For the purposes of this document, the organism we are concerned about is Listeria monocytogenes which we will abbreviate as Listeria. It is commonly found in the environment and when ingested, it can cause serious disease in humans and has been associated with a significantly higher hospitalization and fatality rate than other foodborne pathogens. FMI Food Protection Committee have expanded upon the advice and recommendations of the Listeria Action Plan for Retail Delis to include additional recommendations in order to assist retailers in developing food safety plans to help control the growth of Listeria beyond the deli.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety Management, food safety training, Listeria, Listeria monocytogenes