Category Archives: Food Inspections

Nigeria – Recall Of Bake Crafters -Maple Waffle Wg Chicken Sausage Sandwich Due To Potential Listeria Monocytogenes Contamination

Posted on February 14, 2022 by | Leave a comment

NAFDAC

The National Agency for Food and Drug Administration and Control (NAFDAC)  has received information from US FDA on the voluntary recall of Bake Crafters Maple Waffle WG Chicken Sausage manufactured by Bake Crafters, USA due to potential Listeria monocytogenes contamination.

Consumption of the contaminated product may produce symptoms of listeriosis, which can take up to 70 days to appear. Symptoms usually consists of a severe headache, high fever, muscle pain, neck pain and stiffness, and nausea and diarrhea. Pregnant women can suffer miscarriage and stillbirth even if they only have a mild illness from listeriosis. If you do feel sick, see your doctor.

Recalled Product details:

Name of product Manufacturer Lot Number Product number Best By:
Maple Waffle WG Chicken Sausage Bake Crafters 21343 6657 12/09/22

Recommendation:

Consumers who have consumed this product and are experiencing listeria monocytogenes symptoms listed above should report to their physician for examination.

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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 Testing, Listeria, Listeria monocytogenes, NAFDAC

France – Faisselle Cheese- Listeria monocytogenes

Posted on February 14, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name faisselle
  • Model names or references faisselle
  • Identification of products
    Lot
    batch from January 1, 2022 to February 11, 2022
  • Products Listplacard_listeria-3.pdfAttachment
  • Marketing start/end date From 01/01/2022 to 11/02/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Regions: Centre-Val de Loire
  • Distributors“alimen’terre” a la chapelle vendomoise “candepicerie” a cande sur beuvron “la sologn’hotte” “vival” a contres “ouchamps des lyces” a ouchamps “superette cocci market” a cour cheverny ” earl dufraisse ” a cheverny

Practical information regarding the recall

  • Reason for recall presence listeria
  • 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 Testing, Listeria, Listeria monocytogenes

Research – Escherichia coli O103 outbreak associated with minced celery among hospitalized individuals in Victoria, British Columbia, 2021

Posted on February 11, 2022 by | Leave a comment

PHAC

Abstract

Background: In April 2021, a Shiga toxin-producing Escherichia coli (E. coli) (STEC) O103 outbreak was identified among patients at two hospitals in Victoria, British Columbia (BC). The objective of this study is to describe this outbreak investigation and identify issues of food safety for high-risk products prepared for vulnerable populations.

Methods: Confirmed cases of E. coli O103 were reported to the Island Health communicable disease unit. The provincial public health laboratory conducted whole genome sequencing on confirmed case isolates, as per routine practice for STEC in BC. Exposure information was obtained through case interviews and review of hospital menus. Federal and local public health authorities conducted an inspection of the processing plant for the suspect source.

Results: Six confirmed cases of E. coli O103 were identified, all related by whole genome sequencing. The majority of cases were female (67%) and the median age was 61 years (range 24–87 years). All confirmed cases were inpatients or outpatients at two hospitals and were exposed to raw minced celery within prepared sandwiches provided by hospital food services. A local processor supplied the minced celery exclusively to the two hospitals. Testing of product at the processor was infrequent, and chlorine rinse occurred before mincing. The spread of residual E. coli contamination through the mincing process, in addition to temperature abuse at the hospitals, are thought to have contributed to this outbreak.

Conclusion: Raw vegetables, such as celery, are a potential source of STEC and present a risk to vulnerable populations. Recommendations from this outbreak include more frequent testing at the processor, a review of the chlorination and mincing process and a review of hospital food services practices to mitigate temperature abuse.

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Posted in E.coli O103, 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 Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, O103, outbreak, Research, STEC, STEC E.coli

Belgium – 4 Albert Heijn brand products containing pumpkin seeds – Salmonella

Posted on February 11, 2022 by | Leave a comment

AFSCA

Recall of Albert Heijn
Products: 4 Albert Heijn brand products containing pumpkin seeds.
Problem: possible presence of Salmonella.
In agreement with the FASFC, Albert Heijn is withdrawing four AH products containing pumpkin seeds from sale and reminding consumers of them due to the possible presence of salmonella.

Consumption of these products can potentially cause foodborne infections and pose a health risk, especially to young children, the elderly, people with weakened immune systems and pregnant women.

Albert Heijn asks his customers not to consume these products and to return them to the point of sale. There they will be replaced or refunded. Please contact a doctor in case of health problems.

Description of products:

• Product category: nuts and seeds
• Product name: AH pumpkin seed products
• Brand: Albert Heijn
• Best before date (BDD – date of minimum durability):
            o BDD 27/2/22 – AH ontbijt moerbei goji bessen mix
            o BDD 27/2 /22 – AH pitten mix salad
            o DDM 2/27/22 – AH Italiaanse mix
            o DDM 1/30/22 – AH pitten mix croutons
               (our packaging says “Look, smell and taste after this date”).
• Sales period: 9/15/21 – 11/30/21
• Type of packaging: jars/plastic bags
• Weight: various weights

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella

France – ROCAMADOUR AOP 105G (3X35G) MONOPRIX GOURMET -Salmonella

Posted on February 11, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name MONOPRIX GOURMET
  • Model names or references ROCAMADOUR AOP 105G (3X35G) MONOPRIX GOURMET
  • Identification of products
    GTIN Lot Dated
    3350030108557 022 Date of minimum durability 07/03/2022
    3350030108557 026 Date of minimum durability 03/11/2022
  • Packaging Wrapped wooden tray of 3 cheeses
  • Marketing start/end date From 02/02/2022 to 10/02/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 46.204.002 EC
  • Geographic area of ​​sale Whole France
  • Distributors MONO PRICE

Practical information regarding the recall

  • Reason for recall Presence of Salmonella spp
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 Pathogen, Salmonella

USA – Fisherman’s Wharf cooked shrimp recalled over Listeria monocytogenes

Posted on February 11, 2022 by | Leave a comment

Food Poison Journal

Southeastern Grocers, located in Jacksonville, FL, is recalling 20,830 packages of Fisherman’s Wharf cooked shrimp because of possible Listeria monocytogenes contamination.

The products were distributed domestically in the U.S.

There is concern that consumers may have the frozen shrimp in their homes because of the long shelf life. Consumers can use this label information to determine whether they have the shrimp in their home freezer:

  • Fisherman’s Wharf, Shrimp 16 /20 Cooked Shrimp in 16-ounce packages with the number 7306067
  • Lot 77185, Expiration Date 4/5/2023 and 4/6/2023

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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 Testing, Listeria, Listeria monocytogenes

USA – Pepperoni recalled due to Bacillus cereus

Posted on February 11, 2022 by | Leave a comment

FSIS USDA

WASHINGTON, Dec. 14, 2021 – Smithfield Packaged Meats Corp., doing business as Margherita Meats, Inc., an Omaha, Neb. establishment, is recalling approximately 10,990 pounds of ready-to-eat (RTE) pepperoni products that may be adulterated with Bacillus cereus (B. cereus), the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The RTE unsliced pepperoni product was produced and packaged on June 17, 2021.  The following products are subject to recall [view label]:

  • 8-oz. plastic shrink-wrapped packages containing unsliced pepperoni “Margherita PEPPERONI” with lot code P1931C and a “use by date” of 12-14-21 represented on the label.

The products subject to recall bear establishment number “EST. 19” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.

The problem was discovered when the Department of Defense notified FSIS that they found B. cereus during routine product testing.

B. cereus is a toxin-producing microorganism that causes diarrhea and vomiting in people. Those with compromised immune systems are at risk for more severe illness. Vigorous rehydration and other supportive care including antibiotics are the usual treatment.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

FSIS is concerned that some product may be in consumers’ pantries or refrigerators. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Media with questions regarding the recall can contact Jim Monroe, Corporate Affairs, Margherita Meats Corp., at (703) 559-1875. Consumers should call the Margherita Consumer Affairs Hotline at (844) 342-2596.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

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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 Testing, Food Toxin, FSIS, Spores

Belgium – Jumbo brand pumpkin seeds (Jumbo pompoenpitten) – Salmonella

Posted on February 11, 2022 by | Leave a comment

AFSCA

Jumbo recall
Product: Jumbo brand pumpkin seeds (Jumbo pompoenpitten) .
Issue: The product may contain Salmonella bacteria.

In agreement with the FASFC, Jumbo withdraws from sale the “Jumbo pumpkin seeds” with DDM 29-05-2022 of the Jumbo brand and recalls it from consumers because the product may contain salmonella bacteria.
Jumbo asks its customers not to consume this product and to return it to the point of sale where it was purchased, where they will be reimbursed.

Product description Product

name: Jumbo Pompoenpitten (Jumbo pumpkin seeds)
Brand: Jumbo
EAN: 8718452238989 Best before
date (BDD): 29-05-2022
Sale period: From 29-10-2021 to 09-02-2022
Nature packaging: Plastic packaging
Weight: 100 g

The product was distributed to Jumbo subsidiaries in Belgium.

For more information , customers can contact customer services on 0800-98998 or Jumbo.com .

Our apologies for the inconvenience caused.

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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 Testing, Salmonella

Ireland – Recall of a Batch of Burren Smokehouse Smoked Irish Organic Salmon Due to the Presence of Listeria monocytogenes

Posted on February 11, 2022 by | Leave a comment

FSAI

Burren Smokehouse

Summary
Category 1: For Action
Alert Notification: 2022.12
Product: Burren Smokehouse Smoked Irish Organic Salmon; pack sizes: 90g, 180g, 500g, 1 kg; approval number: IE MO 0022 EC
Batch Code: 288/02
Country Of Origin: Ireland

Message:

Burren Smokehouse is recalling the above batch of its Smoked Irish Organic Salmon due to detection of a very low level of Listeria monocytogenes.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  In rare cases, the infection can be more severe, causing serious complications.  Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly.  The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.  

Action Required:

Inspectors:

A distribution list will be emailed to relevant PEHOs in due course. Please notify the FSAI (foodincidents@fsai.ie) of any concerns.

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers should recall the implicated batch from their customers. Caterers should not use the implicated batch.

Consumers:

Consumers are advised not to eat the implicated batch.

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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 Testing, FSAI, Listeria, Listeria monocytogenes

France – ROCAMADOUR AOP 105G (3X35G) FRANPRIX -Salmonella

Posted on February 11, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name FRANPRIX
  • Model names or references ROCAMADOUR PDO 3X35G
  • Identification of products
    GTIN Lot Dated
    3263858063611 022 Date of minimum durability 07/03/2022
  • Packaging Wrapped wooden tray of 3 cheeses
  • Marketing start/end date From 04/02/2022 to 10/02/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 46.204.002 EC
  • Geographic area of ​​sale Whole France
  • Distributors FRANPRIX and Franprix distribution networks

Practical information regarding the recall

  • Reason for recall Presence of Salmonella spp
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 Testing, Salmonella