Category Archives: Food Inspections

Research – Presence of Foodborne Pathogens in Seafood and Risk Ranking for Pathogens

Posted on October 18, 2020 by | Leave a comment

Mary Ann Leibert

This study aims at examining the contamination of coliform bacteria, Escherichia coli, Listeria monocytogenes, Vibrio vulnificus, and Vibrio cholerae, which carry extremely serious risks to the consumer health, in 700 seafood belonging to 4 different (raw sea fish, raw mussels, raw shrimp, and raw squid) categories. The total number of samples was determined as 700. When the obtained results were viewed in total, they were found to be 48.14%, 18.71%, 8.57%, and 3.42% for coliform bacteria, E. coli, L. monocytogenes, and V. vulnificus, respectively. V. cholerae, one of the factors studied, was not found. Conventional microbiological cultivation methods were used in the analysis stage as well as the real-time PCR method. This study aims at making a risk ranking modeling for consumer health based on product category and pathogens by interpreting the results of the analysis with statistical methods. According to the statistical analysis, significantly binary correlations were determined among some parameters that stimulate one another for reproducing. In the light of the obtained results of the study, it has been concluded that the studies of the most detailed examinations of the microbiological risks associated with seafood, forms of microbial pollution and microorganisms that cause deterioration in seafood and threaten consumer health and the path that their epidemiologies follow, are of primary importance to both protecting consumer health and obtaining safe and quality seafood.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Listeria, Listeria monocytogenes, Research, Vibrio cholera, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus

Research – Effects of oilseed substrates (ground nyjer and flax seeds) on the growth and Ochratoxin A production by Aspergillus carbonarius

Posted on October 17, 2020 by | Leave a comment

Wiley Online

kswfoodworld

Image CDC

Aspergillus carbonarius is one of the major Ochratoxin A (OTA) producing fungus. Nyjer and flax seeds are important oilseeds that are used for both human and animal consumption, but they are highly susceptible to fungal growth and mycotoxin contamination. The objectives of this study were to determine the growth and OTA production by A. carbonarius on ground nyjer and flax seeds with water activity levels ranging from 0.82 to 0.98 aw at three incubation temperatures (20, 30, 37°C). It was found that A. carbonarius was not able to grow on the two types of oilseeds with 0.82 or 0.86 aw. Also, the fungus was not able to grow on flax seeds with high water activity (0.98 aw). The OTA was only detected on flax seed samples with 0.94 aw at 20°C. On nyjer seeds, the highest concentration of OTA (271 μg/kg) was detected from samples with 0.98 aw incubated at 20°C for 5 days, while on flax seeds the highest OTA (146 μg/kg) was found on the seed samples with 0.94 aw incubated at 20°C for 15 days. Linear regression models also indicated that 0.98 aw was optimal for both fungal growth and OTA production on nyjer seeds. Overall, ground nyjer seed is better than flax seed to support growth and OTA production by A. carbonarius.

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Posted in food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Listeria monocytogenes, Research

Netherlands – Important safety warning Butchers Best / 1 the Best Mixed Minced Stroganoff 400 grams Dekamarkt and Dirk – Salmonella

Posted on October 16, 2020 by | Leave a comment

NVWA

packaging stroganoff minced meat

Immediately, DekaMarkt and Dirk have bought Butchers Best / 1 Best Mixed Minced Stroganoff 400 grams with barcode code 2390600 (first 7 digits) and best before date 17-10-2020 from the shelves. After checking, it appeared that salmonella was found in this product.

Customers are urged not to consume the product. If not heated sufficiently, this product may pose a health hazard, especially to young children, the elderly, people with a weakened immune system and pregnant women. Consult your doctor or general practitioner for more information if you have health complaints after eating the said product.

Customers who have purchased the product can return it to a DekaMarkt or Dirk store.

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Posted in food contamination, 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, microbial contamination, Microbiology, NVWA, Pathogen, pathogenic, Salmonella

Belgium – Albert Heijn recall – Flevosap Appel (apple juice) – Patulin

Posted on October 16, 2020 by | Leave a comment

AFSCA

In agreement with the AFSCA, Albert Heijn reminds consumers of the “Flevosap Appel” apple juice from the Flevosap brand, the date of minimum durability (DDM) of which is 30/09/2021. The product contains too high a patulin content (a mycotoxin). Consumption of this product may present a risk to health.

Albert Heijn asks his customers not to consume this product and to bring it back to the point of sale where it was purchased. The product will be refunded or changed there. Please contact a doctor if you have any health problem.

Product Description

• Product Category: Fruit Juice
• Product Name: Flevosap Appel
• Brand: Flevosap
• Date of Minimum Durability (DDM): 09/30/2021
• Batch number: L20232A
• Sales period: from 2/09/2020 to 09/10/2020 inclusive
• Type of packaging: glass bottle
• Weight: 1 l

The product was sold through Albert Heijn stores in Belgium.

For any further information , please contact Albert Heijn on 0800 777 05

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Posted in afsca, Biotoxin, food contamination, 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, Patulin

UK – Precautionary advice on cooking frozen raw breaded chicken products following link to cases of Salmonella

Posted on October 16, 2020 by | Leave a comment

FSA

kswfoodworld Salmonella

The Food Standards Agency and Public Health England are reminding people to take care when handling and cooking frozen raw breaded chicken products at home, such as nuggets, goujons, dippers, poppers and kievs.

This comes as we investigate a rise in cases of two particular strains of Salmonella Enteritidis (a food poisoning bug) linked to frozen raw breaded processed chicken products. Two product recalls have been undertaken, however further investigations are ongoing.

Nick Phin, Deputy Director of PHE’s National Infection Service, said:

‘From January 2020 there have been 390 cases of Salmonellosis caused by two strains of Salmonella Enteritidis linked to frozen, raw, breaded chicken products.

‘Salmonella generally causes a mild illness, although vulnerable groups like children under five years, the elderly, and those with weakened immune systems may experience more severe illness. Symptoms of a Salmonella infection include diarrhoea, stomach cramps and sometimes vomiting and fever. Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.’

Further information on Salmonella can be found on the NHS choices website.

Colin Sullivan, Chief Operating Officer, FSA said:

‘You should always check the cooking instructions on food packaging, as different brands of the same product might have different instructions. Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed.

‘We’re not asking you to make changes to the food you buy, but we are asking you to always follow good hygiene practices to help reduce the risk of food poisoning to you and your family.’

Top food hygiene tips:

  • Always carefully check the advice on food packaging and follow the cooking instructions provided
  • If the packaging advises the product should be thawed/defrosted before cooking, follow the instructions
  • Consume or freeze food by its use-by date
  • Wash your hands with soap and water after touching raw chicken products and before you handle ready-to-eat food
  • Avoid cross-contamination by cleaning any surface, plate or utensil that has been in contact with raw meat

Salmonella is a common bacteria that can cause food poisoning. Salmonella can be found in raw meat (processed and unprocessed), undercooked poultry and unpasteurised milk. Inadequate cooking and cross-contamination in the kitchen during food preparation can lead to Salmonellosis.

The following recalls are linked to this Salmonella outbreak:

Aldi recalls Roosters Southern Fried Poppin’ Chicken and Roosters Breaded Poppin’ Chicken because of the possible presence of salmonella

Iceland recalls Chip Shop Curry Chicken Breast Toppers and Southern Fried Chicken Popsters because of the presence of salmonella

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Posted in food contamination, 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, Pathogen, pathogenic, Salmonella, Salmonella in Chicken

France – Product recall: Carrefour brand Basmati rice – Aflatoxin

Posted on October 16, 2020 by | Leave a comment

Oulah

Product recall: Carrefour brand Basmati rice

ENCOUNTERED PROBLEM

Presence of aflatoxins B1

PROPOSED SOLUTION

Do not consume and return to the point of sale for reimbursement.

Aflatoxins are mycotoxins which can be present in different products such as cereals, coffee, rice, dried rasisins and dried fruits. Only a large quantity of contaminated products can lead to health problems.
People with hepatitis are sensitive to aflatoxins. You are advised to contact Carrefour in order to put them in touch with your medical consultant.

FURTHER INFORMATION

▸ Barcode
• 3245412435256 (Basmati rice box 500g – 4x125g)
• 3560070837984 (Basmati rice box 1kg bag)

▸ DDM / DLUO
• 07/16/2022 (Basmati rice 500g box – 4x125g)
• 07/20/2022 (Basmati rice 500g box – 4x125g)
• 07/21/2022 (Basmati rice 500g box – 4x125g)
• 07/15 / 2022 (Basmati rice in 1kg bag bag)

▸
EMB code 59606B

▸ Consumer service contact
For any further information, you can contact the Carrefour consumer service by dialing N ° Cristal 09 69 39 7000 (non-surcharged call from a landline) from Monday to Friday from 8:30 am to 7:00 pm

▸ Source
https://www.carrefour.fr/

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Posted in Aflatoxin, Biotoxin, food contamination, 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

Belgium – Fuet Espetec Extra 175 g of the Sola brand – Salmonella

Posted on October 16, 2020 by | Leave a comment

AFSCA

Following a notification via the RASFF system (European Food and Feed rapid alert system), the AFSCA withdraws from sale and reminds consumers of the “Fuet Espetec Extra 175 gr” of the Sola brand, following the possible presence of Salmonella.

The AFSCA asks not to consume this product and to bring it back to the point of sale where it was purchased.

Product description

• Product name: Fuet Espetec Extra 175 gr
• Brand: Sola
• Batch number &
           Best before dates (DDM): 201802 – DDM 16/10/2020
           202508 – DDM 30/11/2020
           201741 – DDM 30 / 11/2020
           202809 – DDM 12/31/2020
• Packaging: plastic packaging
• Weight: 175 g

The product was sold through several points of sale in Belgium:

– Vanbergen-Vervaeke – Rue de l’Eglise 170, 1150 Bruxelles
– Vanbergen-Vervaeke – Place de la Victoire 6, 1370 Jodoigne
– La Fromagerie du Samson – Chaussée de Gramptinne 37, 5340 Gesves
– Crémerie Papy – Rue Patenier 24b, 5000 Namen
– L’Alpage by Julie – Avenue du Bourgmestre Jean Materne 99 5100 Jambes
– La Fromagée – Rue du Mat Pays 43, 4621 Retinne
– De Brandt – Rue Ropsy Chaudron 24-V13, 1070 Anderlecht

For any further information , you can contact the AFSCA contact point for consumers: 0800 / 13.550 or pointdecontact@afsca.be.

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Posted in afsca, Bacteria, bacterial contamination, food contamination, 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, Salmonella

France – Product recall: Salaisonniers du Pilat brand Pilat country sausage – Listeria monocytogenes

Posted on October 16, 2020 by | Leave a comment

Oulah

Product recall: Salaisonniers du Pilat brand Pilat country sausage

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

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.

People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician and notify them of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Barcode
3595570001771

▸ DDM / DLUO
• 11/21/2020
• 11/23/2020
• 11/28/2020

▸ Lot
2022402

▸ Consumer service contact
La Salaison du Mont Pilat is available to consumers to answer
their questions at the telephone number: “04.77.20.97.23 or by email contact@salaisonsmont-pilat.fr”.

▸ Source
https://www.carrefour.fr/

▸ Photo
https://fr.openfoodfacts.org/

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

Ireland – Recall of Certain Batches of Milk from Arrabawn Co-op due to Microbiological Contamination

Posted on October 16, 2020 by | Leave a comment

FSAI

Arrabawn Products

Thursday, 15 October 2020

Summary
Category 1: For Action
Alert Notification: 2020.68
Product: See table below for product details; Approval number: IE 1439 EC only
Batch Code: See table below for use by dates.
Country Of Origin: Ireland

Message:

Arrabawn Co-op is recalling certain batches of milk that are potentially unsafe due to the presence of Enterobacteriaceae bacteria. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.

Nature Of Danger:

Enterobacteriaceae are a group of bacteria, of which some can be harmful to humans. The test for Enterobacteriaceae is used as an indicator of poor hygiene, process failure and/or post-processing contamination of heat processed foods.  The test itself does not confirm the presence of harmful bacteria.

Action Required:

Inspectors:

PEHOs may be advised directly regarding checks to verify that the implicated batches are recalled from sale. Please notify the FSAI (foodincidents@fsai.ie) of any concerns.

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batches from sale and to display a point-of-sale recall notice in stores where the affected batches were sold.

Caterers should not use the implicated batches.

Consumers:

Consumers are advised not to drink the implicated batches of milk. For customer queries, please contact Info@fsai.ie.

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Posted in Bacteria, bacterial contamination, Enterobacteriaceae, food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing

Germany – My cheese factory goat cheese roll, 100 g – Listeria monocytogenes

Posted on October 16, 2020 by | Leave a comment

LMW

Warning type:Food
Date of first publication:October 15, 2020
Product name:“My cheese factory goat cheese roll, 100 g”
Product pictures:

Unnamed.PNG

JERMI Käsewerk GmbH

Manufacturer (distributor):Manufacturer: JERMI Käsewerk GmbH Distribution through Lidl
Reason for warning:

Listeria monocytogenes was detected in the affected product.

Packaging Unit:100 g
Durability:05/11/2020; 11/06/202; 11/9/2020
Lot identification:s. attached customer information
Additional Information:Reference is made to the company’s customer information sheet attached.Contact to the responsible authorities:
Baden-Württemberg:poststelle@mlr.bwl.de
Bavaria:poststelle@lgl.bayern.de
Berlin:poststelle@senjustva.berlin.de
Bremen:Schnellwarnung@gesundheit.bremen.de
Hamburg:poststelle@bgv.hamburg.de
Hesse:Schnellwarnung@rpda.hessen.de
Lower Saxony:poststelle@ml.niedersachsen.de
North Rhine-Westphalia:poststelle@mulnv.nrw.de
Rhineland-Palatinate:Poststelle.Referat22@lua.rlp.de
Saarland:poststelle-luv@lav.saarland.de
Saxony:poststelle@sms.sachsen.de
Saxony-Anhalt:poststelle@ms.sachsen-anhalt.de
Schleswig-Holstein:poststelle@jumi.landsh.de
Thuringia:LM-Ueberendung@tlv.thueringen.de

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Posted in Bacteria, bacterial contamination, food contamination, 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, microbial contamination, Microbiology