Category Archives: Food Inspections

Iceland – Salmonella in chicken pieces

Posted on March 5, 2021 by KSW | Leave a comment

Matvælastofnun warns against consuming SFC Boneless Bucket chicken bites due to salmonella contamination. Inputs that import the chicken pieces have recalled the product in consultation with the Reykjavík Health Inspectorate.

The FDA received information from the UK through the Infosan International Food Safety Authority and the Health Inspectorate had also received information from Resources.

The recall only applies to the following best for dates:

Product Name: SFC Boneless Bucket, Crunchy golden pieces of tasty, succulent Chicken Crispy Strips, Dippers and Poppets coated in a Southern Fried Style coating
Net amount: 650g
Barcode: 5031532020629
Storage conditions: Freezer, -18 ° C
Lot number: L19720
Best before date: 28-11-2021
Country of origin: Poland
Country of manufacture: United Kingdom
Importer: Aðföng, Skútuvogur 7-9, 104 Reykjavík
Distribution: Bargain shops all over the country

SFC chicken

Customers who have purchased the above product are asked not to consume it and discard it, but it can also be returned to the store where it was purchased for a refund. Further information can be obtained from Aðfang’s Quality Manager at tel. 530 5600 or via the email address gaedastjori at adfong.is.

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Posted in food contamination, 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 Testing, Salmonella, Salmonella in Chicken, Salmonella Poland

France – Product recall: Les coquillages de la Baie d’Isigny brand fishing mussels – E.coli

Posted on March 5, 2021 by KSW | Leave a comment

Oulah

ENCOUNTERED PROBLEM

Presence of Escherichia coli

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Marketing period
from 02/26/2021 to 03/01/2021 (included)

▸ Type of packaging
in assisted sale on the fishmonger’s stall

▸ Consumer service contact
The supplier “Shellfish from the Bay of Isigny” is available to consumers to answer any questions: Toll-free number
: 06 14 21 85 96
Hours: 8 am to 6 pm

▸ Source
https://www.auchan.fr/

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Posted in E.coli, food contamination, 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, microbial contamination, Microbiology, Oulah

RASFF Alerts – Aflatoxin – Groundnuts – Brown Basmati Rice – Chicken Masala Spice Mix – Pistachios – Peanuts

Posted on March 5, 2021 by KSW | Leave a comment

RASFF

aflatoxins (B1 = 52.4; Tot. = 64.2 µg/kg – ppb) in groundnuts from Egypt in Italy

RASFF

aflatoxins (B1 = 9.1 µg/kg – ppb) in organic brown basmati rice from Pakistan in the Netherlands

RASFF

aflatoxins (B1 = 19.1; Tot. = 19.8 µg/kg – ppb) in chicken masala spice mix from Pakistan in Greece

RASFF

aflatoxins (B1 = 10.6 µg/kg – ppb) in masala spice mix from Pakistan in Greece

RASFF

aflatoxins (B1 = 14.1; Tot. = 14.8 µg/kg – ppb) in roasted and salted pistachios in shell from Turkey in Germany

RASFF

aflatoxins (B1 = 20.9; Tot. = 13.4 µg/kg – ppb) in pistachio kernels from Iran in Germany

RASFF

aflatoxins (B1 = 18; Tot. = 21.3 µg/kg – ppb) in pistachio kernels from Iran in Germany

RASFF

aflatoxins (B1 = > 2 µg/kg – ppb) in groundnuts from the United States in Spain

RASFF

aflatoxins (B1 = 34.2 mg/kg – ppm) in shelled pistachios from Iran, via Hong Kong in Italy

RASFF

aflatoxins (B1 = 5.4; Tot. = 6.4 µg/kg – ppb) in groundnuts from Egypt in Germany

RASFF

aflatoxins (B1 = 16.4; Tot. = 17.3 µg/kg – ppb) in pistachios from Iran in Germany

RASFF

aflatoxins (B1 = 20; Tot. = 23 µg/kg – ppb) in peanuts from Argentina in the Netherlands

RASFF

aflatoxins (B1 = 64.7; Tot. = 69.2 µg/kg – ppb) in pistachios in shell from Iran in Italy

RASFF

aflatoxins (B1 = 11.42; Tot. = 15.70 µg/kg – ppb) in pistachios from Turkey in Austria

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

RASFF Alert – Ochratoxin A – Organic Bread Rye

Posted on March 5, 2021 by KSW | Leave a comment

RASFF

ochratoxin A (<0.15 to 19.07 µg/kg – ppb) in organic bread rye from Estonia in Germany

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF

RASFF Alerts – Salmonella – Chilled Pork Chop – Sesame Seeds – Frozen Chicken Fillets – Frozen Chicken Cuts – Sliced Salami – Chicken Drumsticks

Posted on March 5, 2021 by KSW | Leave a comment

RASFF

Salmonella enterica ser. Brandenburg (5 out of 5 samples /25g) in chilled pork chop from Lithuania in Latvia

RASFF

Salmonella (presence /25g) in hulled sesame seeds from Nigeria, dispatched from Turkey in Greece

RASFF

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

RASFF

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

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken fillets from the Netherlands in Sweden

RASFF

Salmonella (presence /25g) in chilled sliced salami from Germany in Germany

RASFF

Salmonella enterica ser. Paratyphi B (presence /25g) in frozen chicken drumsticks from the Netherlands in Italy

RASFF

Salmonella (presence /25g) in hulled sesame seeds from Nigeria, dispatched from Turkey in Greece

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Posted in food contamination, 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, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Chicken, Salmonella Poland, Salmonella Sesame Seeds

RASFF Alerts – Histamine – Canned Tuna – Food Poisoning from Yellowfin Tuna Loins

Posted on March 5, 2021 by KSW | Leave a comment

RASFF

histamine (1071 mg/kg – ppm) in canned tuna from Thailand in Germany

RASFF

food poisoning caused by histamine (280 mg/kg – ppm) in frozen yellowfin tuna loins from Vietnam, via the Netherlands in Italy

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Germany -Dried mint leaves – Salmonella

Posted on March 5, 2021 by KSW | Leave a comment

LMW

Warning type:Food

Date of first publication:03/04/2021

Product name:dried mint leaves

Product pictures:

Customer notice

Manufacturer (distributor):Adalat Berlin (Germany)

Reason for warning:

Salmonella

Packaging Unit:Box with 7 packs of 180g each

Durability:09/24/2022

Further information:

Salmonella
A salmonella disease manifests itself within a few days after infection with diarrhea, abdominal pain and occasionally vomiting and a slight fever. The symptoms usually subside on their own after several days. Infants, toddlers, the elderly and people with a weakened immune system in particular can develop more severe disease processes. People who have eaten this food and develop severe or persistent symptoms should seek medical attention and advise them of a possible salmonella infection.
Seeking preventive medical treatment without symptoms does not make sense.

Contact to the responsible authorities:

Berlin:poststelle@senjustva.berlin.de

Press releases and information
title	Attachment or web link
Customer notice	Product information market notice Adalat.pdf

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Taiwan – CDC issues Norovirus warning after Taiwan sees surge in cases

Posted on March 4, 2021 by KSW | Leave a comment

Taiwan News

Food Borne Illness - Norovirus -CDC Photo

The health authorities are sounding the alarm over norovirus-induced gastroenteritis, with cases soaring over the past week.

Taiwan recorded over 138,000 cases of diarrhea between Feb. 21 and 27, reflecting an uptick in stomach illnesses following the Lunar New Year. Over the past four weeks, 87 diarrhea clusters have been reported nationwide, and 97 percent of the 58 cases where pathogens were identified pointed to norovirus as the culprit, according to the Taiwan Centers for Disease Control (CDC).

Members of the public are urged to improve their hygiene, as the virus is transmitted via the fecal-oral route, which involves contaminated food or water or contact with infected persons.

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Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Norovirus, outbreak, Virus, Water, water microbiology, Water Safety

USA – FSIS Issues Public Health Alert for Raw Ground Beef Product Due to Possible E. Coli O157:H7 Contamination

Posted on March 4, 2021 by KSW | Leave a comment

FSIS USDA

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert because raw beef product produced by Greater Omaha Packing Co. Inc., an Omaha, Neb. establishment, may be contaminated with E. coli. O157:H7. A recall was not requested because the affected product is no longer available for purchase.

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

The raw beef item was produced by Greater Omaha Packing Co. Inc. on January 14, 2021, further processed into ground beef and sold by Art’s Food Market located in Sandwich, Illinois. The following product is subject to the public health alert:

2-lb (approximately) trays containing raw ground beef labeled with a retail label with “PACKED” dates ranging from JAN 28 2021 through JAN 31 2021.

This item was sold by the single retail location in Sandwich, Illinois.

The problem was discovered when Greater Omaha Packing Co. Inc. determined that they inadvertently distributed product associated with a sample that was positive for E. coli O157:H7. The company then notified FSIS about the affected product.

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.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw ground beef product that has been cooked to a temperature of 160°F. The only way to confirm that raw ground beef products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.

Consumers and members of the media with questions about the public health alert can contact Angel Besta, VP of Technical Resources, Greater Omaha Packing Co. Inc. at abesta@greateromahs.com.

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Posted in E.coli O157, E.coli O157:H7, food contamination, 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, microbial contamination, Microbiology, STEC, STEC E.coli, USDA

Canada – Undeclared presence of unpasteurized milk and raw milk in various cheeses sold by Les Gourmandises de Justin inc.

Posted on March 4, 2021 by KSW | Leave a comment

MAPAQ

MAPAQ, in collaboration with Les Gourmandises de Justin inc., located at 856A avenue Taniata, in Lévis , is notifying people considered vulnerable (namely pregnant women, people whose immune system is weakened, children and the elderly) that the products indicated in the table below have been made from unpasteurized milk and raw milk, without the retailer having mentioned it on the label . The products were offered for sale without the retailer having affixed the prescribed endorsement.

Product name	Format	Targeted lot
“Macpherson de L’Isle”	In addition to this, you need to know more about it. In addition to this, you need to know more about it. Variable	Units sold until March 2, 2021
“Cure Quertier de L’Isle”
“Tomme de Grosse-Île”
“Chemin Hatley”
“Alfred the farmer”
“Elizabeth Blue”
“Le Riopelle de l’Isle”
“Le Louis d’Or”

The products that are the subject of this warning were offered for sale until March 2, 2021 inclusive , and only at the establishment designated above. They were wrapped in clear plastic wrap and sold refrigerated.

The retailer is voluntarily recalling the products in question. He agreed with MAPAQ to disseminate this warning as a precautionary measure. Also, people deemed vulnerable (previously designated) who have one of these products in their possession are advised not to consume it. They must return it to the establishment where they bought it, use it in a ready-cooked meal that will be cooked until it reaches a safe cooking temperature of 74 ° C or else throw it out. It should be noted that no case of illness associated with the consumption of these foods has been reported to MAPAQ so far.