Category Archives: Food Micro Blog

Belgium – American prepared, American prepared martino, American Filet Plain, Beef burger – Salmonella

AFSCA

Recall of Norenca
Products: American prepared, American prepared martino, American Filet Plain, Beef burger.
Problem: possible presence of Salmonella.

As a precautionary measure, Norenca NV is withdrawing the following items from the market and is recalling them to consumers due to the possible presence of Salmonella.

1. American prepared
– Batch number 02147327 – DLC 11/30/21
– Batch number 02147328 – DLC 01/12/21
– Batch number 02147329 – DLC 02/12/21
– Weight: +/- 175gr, + / -350gr in +/- 850gr
2. American prepared martino
– Batch number 02147327 – DLC 11/30/21
– Batch number 02147328 – DLC 01/12/21
– Batch number 02147329 – DLC 02/12/21
– Weight: +/- 175gr, + / -350gr in +/- 850gr
3. Plain American Fillet
– Batch number r 02147327 – DLC 11/30/21
– Batch number 02147328 – DLC 01/12/21
– Batch number 02147329 – DLC 02/12/21
– Weight: +/- 150gr, +/- 350gr, +/- 0.500gr, +/- 1kg, +/- 2.5kg
4. Beef burger
– Lot number 02147327 – DLC 11/30/21
– Lot number 02147328 – DLC 01/12/21
– Lot number 02147329 – DLC 02/12/21
– Pieces: 1pcs, 2pcs, 3pcs, 4pcs

Sale period: since 11/24/2021
Sold through various points of sale including: Makro, Metro and Spar.
Information for consumers
Norenca asks its customers not to consume this product and to return it to the point of sale.
Possible symptoms of foodborne illness caused by Salmonella are fever, abdominal cramps and diarrhea within 12 to 48 hours of consuming the contaminated food. The risk of infection is higher in the elderly, children, pregnant women and people with weakened immune systems.
People who have consumed these products and who present this type of symptoms are invited to consult their doctor without delay, notifying him of this consumption.
For any further information , please contact NORENCA NV:
2440 GEEL
info@norenca.be
014 / 58.45.11

Czech Republic – Marinated thigh chicken steak – Salmonella

Potravinynapranyri

Place of inspection:
Prague 10 ( Přátelství 1613/121, Uhříněves, 10400 Prague 10 )
Company ID: 25013165
Food group: Meat and meat products Meat semi-finished product

Marinated thigh chicken steak
Category: Dangerous food
Unsatisfactory parameter:

Salmonella Montevideo

The pathogenic bacterium Salmonella Montevideo was detected in the meat preparation . This bacterium can cause a condition called Salmonellosis.

Expiration date: 10/5/2021
Packaging: unpacked
Producer: PMU CZ, as
Country of origin:  Czechia
Sampling date: 4. 10. 2021
Reference number: 21-000078-SVS-CZ
The sample was found by an official inspection of the State Veterinary Administration.

Czech Republic – Chicken china curry – Salmonella

Potravinynapranyri

Place of inspection:
Jicin ( Husova 1112, Valdicke Predmesti, 50601 Jicin )
Food group: Meat and meat products Meat semi-finished product

Chicken china curry
Category: Dangerous food
Unsatisfactory parameter:

Salmonella enterica serum. Enteritidis

The presence of the pathogenic bacterium Salmonella enterica serum was detected in the meat preparation Enteritidis . This bacterium can cause a condition called Salmonellosis.

Expiration date: 10/6/2021
Packaging: unpacked
Producer: ZEMAN meat – sausages
Sampling date: 5. 10. 2021
Reference number: 21-000080-SVS-CZ
The sample was found by an official inspection of the State Veterinary Administration.

Norway – Monitoring program 2021: Listeria in salmon slaughterhouses and on salmonids

Mattilsynet

The Norwegian Food Safety Authority has taken listeria samples from 60 slaughterhouses that the Institute of Marine Research has analyzed. The results show that Listeria is present in both the production environment and on fish in some salmon slaughterhouses.

Surveillance program is a measure that the Norwegian Food Safety Authority initiated to gain more knowledge about the segment following a salmonella outbreak in 2019 where 58 became ill after eating exotic dried fruit mixture.

What did we investigate? Listeria in the production environment in the salmon slaughterhouse and from fish that came in and went out of the slaughterhouse.

358 samples from 60 different salmon slaughterhouses (49 establishments and 11 boats):

  • 108 from the production environment
  • 47 from the surface to fish entering
  • 59 from the surface to fish at the last stage of production
  • 144 from raw material at the last stage of production
Period: September 1, 2020 – September 1, 2021
What were we looking for? Listeria monocytogenes
What did we find? Listeria monocytogenes was detected in 22 samples from nine of 49 salmon slaughterhouses (18%), of which 5 had several positive samples.

The 22 positive tests included:

  • 9 samples from the production environment
  • 4 samples of the surface of fish on their way into the slaughterhouse
  • 5 samples of the surface of fish
  • 4 product samples at the last stage of production.

Detection in end product at 6 of 49 (12%) salmon slaughterhouses. The product samples had low concentrations of L. monocytogenes (<10 CFU / g)

None of the slaughter boats had samples with findings of L. monocytogenes .

Norway – Audit of listeria measures in salmon slaughterhouse 2021

Mattilsynet

In 2021, the Norwegian Food Safety Authority carried out an inspection campaign in which establishments and vessels that slaughter salmonids were inspected for measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.

What has been investigated? 63 establishments and vessels slaughtering salmonids.
Period: January 15 – September 1, 2021
What were we looking for?

Measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.

The Norwegian Food Safety Authority’s checklist for the inspection contained these points:

  • Identify hazards
  • Management measures
  • Verification
  • Deviation treatment
  • Requirements for premises and equipment. Personal hygiene.
What did we find?

The inspection result shows that the hygienic standard in Norwegian salmon slaughterhouses is generally good.

  • 18 companies received a decision. These mainly concerned the management system, including hazard analysis, sampling plan and measures for the detection of Listeria.
  • One business was closed due to lack of reindeer husbandry and maintenance.
  • Otherwise, relatively few deficiencies were revealed in the hygienic practices of premises and equipment at the operations, where this was controlled.

China – Dozens of college students sickened with norovirus in Guangdong Province

Outbreak News Today

Eurofins

In Guangdong Province in southern China, hundreds of students at the Guangzhou Vocational and Technical University of Science and Technology have been stricken with symptoms including stomachache, diarrhea, vomiting and fever.

The university reported on Tuesday that 315 students suffered from symptoms including stomachache, diarrhea, vomiting and fever with 24 being preliminarily diagnosed as having contracting Norovirus as of  Tuesday morning.

An investigation reveals the sick students dined at various venues including seven canteens inside the campus and several restaurants outside the campus.

Norway – It is important to monitor and have effective measures against Listeria in salmon slaughterhouses

Mattilsynet

The hygienic standard in Norwegian salmon slaughterhouses is generally good. At the same time, the Norwegian Food Safety Authority’s sampling shows that Listeria is present in both the production environment and in small quantities of fish in some salmon slaughterhouses.

– It is therefore important that the salmon slaughterhouse continuously monitors Listeria and at all times has effective hygiene measures, says Inge Erlend Næsset, director of the regulations and control department in the Norwegian Food Safety Authority.

Supervision and sampling

In 2021, the Norwegian Food Safety Authority carried out an inspection campaign in which 63 establishments and vessels that slaughter salmonids were inspected for measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.

The background was the serious listeriosis outbreaks that were reported from the EU in 2018 and 2019. The outbreaks were related to the consumption of smoked, digged and marinated salmon and aura, where the raw materials were Norwegian.

Listeria monocytogenes can cause listeriosis. Most people do not get sick from the bacterium, but pregnant women, children, the elderly and people with weakened immune systems are at risk. Listeria multiplies at cooling temperature, survives freezing, salting and smoking, but is killed by adequate heat treatment.

– Since salmon and aura are largely eaten without heat treatment and used for ready-to-eat products such as sushi, sashimi, smoked and digged fish, it is important that producers have effective measures against Listeria. The Norwegian Food Safety Authority therefore saw a need for a better overview of the status of fresh salmon and Listeria, Næsset said.

The Norwegian Food Safety Authority also took listeria samples from 60 slaughterhouses which were analyzed by the Institute of Marine Research .

Uncover relatively few deficiencies

18 companies received a decision. These mainly concerned the management system, including hazard analysis, sampling plan and measures for the detection of Listeria. One business was closed due to lack of reindeer husbandry and maintenance.

Otherwise, relatively few deficiencies were revealed in the hygienic practices of premises and equipment at the operations, where this was controlled.

– Our general impression after the campaign is that most salmon slaughterhouses have a good hygienic standard, says Næsset.

Listeria in both production environments and on fish

The results from the analyzes carried out by the Institute of Marine Research showed findings of Listeria monocytogenes in 18% of salmon slaughterhouses, and in small quantities of finished whole, gutted fish in 12% of salmon slaughterhouses.

– If Listeria is allowed to develop at later process stages, the product can entail a serious health risk for vulnerable consumers. These findings confirm that it is important that the salmon slaughterhouse continuously monitors Listeria, and has consistently good routines for hygiene, Næsset concludes.

Report after the inspection campaign: Inspection of listeria measures in salmon slaughterhouse 2021

Report from the Institute of Marine Research: Monitoring program 2021: Listeria in salmon slaughterhouses and on salmonids

France – Divine Chocolates pleasure box and gourmet box – Mould/Mold

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Cocoa, coffee and tea
  • Product brand name MASCARIN
  • Names of models or references Cardboard box “divine pleasure” Metal box “gourmet”
  • Product identification
    GTIN Lot Dated
    3443271446660 All lots Use-by date 03/31/2022
  • Packaging Divine cardboard box = 220g Gourmet metal box = 300g
  • Start date / End of marketing From 10/27/2021 to 03/31/2022
  • Storage temperature Product to be stored at room temperature
  • Health mark Presence of mold on the black hazelnut ganache candy
  • Further information The defect observed concerns only the dark hazelnut ganache candy.
  • Geographical sales area Departments: REUNION (974)
  • Distributors GMS, hyper market, supermarket, AELIA (other customers)

Practical information regarding the recall

  • Reason for recall Possibility of mold in the dark hazelnut ganache candy
  • Risks incurred by the consumer Other biological contaminants

Information – Cleaning your refrigerator after a food recall

Food Safety News

Recalls happen in the U.S. almost daily. Most consumers know not to eat or drink the recalled products and to throw them out, but one thing that’s easy to forget about is cross-contamination.

Products that have been recalled often have been placed in consumers’ refrigerators, on their counters or in their cupboards. This means that cross-contamination could have occurred in any of these areas.

Harmful germs in the recalled product can easily spread to drawers or shelves in your refrigerator through from packaging or spills or leaks.

Recalled food is often contaminated with harmful pathogens, such as Salmonella, Listeria or E. coli. This means that after a recalled product has sat in your fridge, it could contaminate other items in your fridge with one of these dangerous pathogens.

Food poisoning can lead to being hospitalized, and for certain vulnerable people, the illnesses can be fatal.

There are some tips in the link above from the Centers for Disease Control and Prevention (CDC) on how to clean your fridge and counters, and keep your family safe and healthy after removing a recalled product. Use paper towels when possible.

Click to access 5-steps-to-clean-your-refrigerator.pdf

Iceland – Food insecurity in the production of ice cream – cheesecake and other products

MAST

Matvælastofnun has received information that Ketókompaníið is stopping sales and recalling ice cream in consultation with Heilbrigðiseftirlit Reykjavíkur because food safety was not ensured at the production site. These are Ketóís from Ketó Kompaníin and ice cream from Pizzun: Strawberry Cheesecake, Kökudeig, Saltkaramelluís, Fílakarmelluís, Daim and Mars Bragðaref (Pizzan) and Hockey Pulver Bragðaref (Pizzan).

The recall applies to all batches and dates.

  • Brand: Ketó Kompaní
  • Product Name / Product: Strawberry Cheesecake
  • Shelf life: Best for Date: All dates.
  • Net amount: 285 g
  • Brand: Ketó Kompaní
  • Product name / Product: Cake dough
  • Shelf life: Best for Date: All dates
  • Net amount: 285 g
  • Brand: Ketó Kompaní
  • Product name / Product: Salted caramel ice cream
  • Shelf life: Select from a list. Date: All dates
  • Net amount: 285 g
  • Brand: Ketó Kompaní
  • Product name / Product: Fílakaramelluís
  • Shelf life: Select from a list. Date: All dates.
  • Net amount: 285 g
  • Brand: Pizza
  • Product Name / Product: Daim and Mars. Tricks.
  • Shelf life: Select from a list. Date: All dates
  • Net amount: 285 g
  • Brand: Pizza
  • Product Name / Product: Hockey Powder. Tricks.
  • Shelf life: Select from a list. Date: All dates
  • Net amount: 285 g

Company: Ketó Kompaní og Pizza, Strandgata 75, 220 Hafnarfjörður

Distribution: Hagkaup, Fjarðarkaup, Heimkaup, Melabúðin, Ísey Skyrbar and Pizza outlets

Consumers who have bought the food are advised not to consume it. Contact Ketó Kompaníðið (ketokompani@ketkompani.is) or Pizzu (pizzan@pizzan.is) to get an improved product.

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