Category Archives: Food Micro Blog

USA – More Listeria illnesses linked to Big Olaf Ice Cream

Food Poison Journal

The CDC and FDA report since the last update on July 13, 2022, two more illnesses have been reported. As of August 2, 2022, a total of 25 people infected with the outbreak strain of Listeria monocytogenes have been reported from 11 states. Thirteen sick people are residents of Florida and ten reported traveling to Florida before getting sick. Illnesses started on dates ranging from January 24, 2021, to June 24, 2022.

The Florida Department of Agriculture and Consumer Services (FDACS) collected samples of ice cream and environmental samples from the ice cream production area at the Big Olaf Creamery facility in Sarasota, Florida. FDACS also performed whole genome sequencing on these samples and the Florida Department of Health identified the outbreak strain in the samples collected from the ice cream and the environment.

Belgium – “Tomme de Brebis” cheese 150g from the Franprix brand – Listeria monocytogenes


Recall by Franprix
Product: “Tomme de Brebis” cheese 150g from the Franprix brand.
Problem: Possible presence of listeria monocytogenes .

In consultation with the FASFC, Franprix is ​​today withdrawing the sale of 150g “Tomme de Brebis” cheese from the Franprix brand and is recalling this product from consumers due to the possible presence of listeria monocytogenes.

Product description:

Name: “Tomme de Brebis” 150g
Brand: Franprix
Expiry date (DLC): 08/22/2022
Batch: vf059
Barcode: 3263859364410
Health stamp: FR 20.123.001 CE

This product was sold via the Franprix stores.

Customers who have purchased this product are invited not to consume it and to bring it back to the store, where they will be reimbursed.

For more information, customers can contact Customer Service on 09 70 17 10 00 (non-surcharged call) Monday to Friday from 8:30 a.m. to 10 p.m. or by e-mail at

Netherlands – Safety Warning Tastes Less Carb granola bars hazelnut – Mold/Mould


Safety Warning Tastes Less Carb granola bars hazelnut

De Smaakspecialist warns about the Taste Less Carb granola bars hazelnut. The bars can start to mold before they have reached the best-before date. Therefore don’t eat them. 

Which product is it? 

  • Tastes Less Carb granola bars hazelnut 115844-A
  • Best before: 7-9-2022, 16-9-2022, 5-10-2022, 27-9-2022, 14-10-2022, 16-12-2022, 14-1-2023

For more information, please contact the Smaakspecialist via telephone number 076-5656709 or via


The Dutch Food and Consumer Product Safety Authority

FDA Cautions Pet Owners Not to Feed Certain Lots of Darwin’s Natural Pet Products Due to Salmonella


Fast Facts

  • The U.S. Food and Drug Administration is cautioning pet owners not to feed their pets certain lots of Darwin’s Natural Pet Products raw cat food after samples from these lots tested positive for Salmonella. These foods have been associated with cases of illness in three kittens in a single household.
    • Darwin’s Natural Pet Products Natural Selections Antibiotic & Grain Free Chicken Recipe for Cats, Lot 9116, manufactured on May 2, 2022.
    • Darwin’s Natural Pet Products Natural Selections Antibiotic & Grain Free Turkey Recipe for Cats, Lot 9121, manufactured on May 4, 2022.
  • The products are sold in white and clear plastic packages with blue and green labeling. Each pack weighs two pounds and consists of four separate units. The lot codes are on the front lower left unit of the package.
  • If you have these lots of Darwin’s Natural Pet Food, or you can’t be sure of the lot code of the products you have, throw them away. Do not feed them to your pets.
  • The FDA is issuing this alert because these lots of Darwin’s Natural Pet Products cat food represent a serious threat to human and animal health.
  • Salmonella can affect both human and animal health. People with symptoms of Salmonella infection should consult their health care providers. Consult a veterinarian if your pet has symptoms of Salmonella infection.

Mother Dairy brand Paneer Fresh Cheese recalled due to generic E. coli



Paneer Fresh Cheese
Food – Microbial Contamination – E. Coli – non-pathogenic
What to do

Do not use, sell, serve or distribute the affected product


Mother Dairy brand Paneer Fresh Cheese recalled due to generic E. coli.
The recalled product was sold in Alberta.

Italy – Fresh pure pork sausage / Sausage paste – Salmonella


Brand : Salumificio F.lli Cavallo SRL

Name : Fresh pure pork sausage / Sausage paste

Reason for reporting : Recall due to microbiological risk

Publication date : 5 August 2022



Research – New Zealand – National Microbiological Database Programme



This introduction is not part of the Animal Products Notice, but is intended to indicate its general effect.


This notice supplements the requirements of the Animal Product Regulations 2021 and sets requirements for microbiological sampling and testing of animal material and animal products intended for human consumption.


The National Microbiological Database (NMD) Programme is a standardised microbiological sampling and testing programme to provide ongoing monitoring of microbiological process control across all industry participants.

Who should read this Animal Products Notice?

You should read this notice if you are:•an operator who processes red meat or poultry intended for human consumption; or•a recognised laboratory that tests red meat or poultry intended for human consumption

Why is this important?

A failure to comply with this notice may be an offence under section 135(1)(c) of the Animal Products Act 1999 and may result in further action by an animal products officer

IAFP 2022: Persistence of Norovirus, Hepatitis A in Low-Moisture Foods

Food Safety.Com

Food Borne Illness - Norovirus -CDC Photo

Hepatitis A and Human Norovirus

Dr. Gibson introduced and gave an overview of the two most relevant enteric viruses in food safety—human Norovirus and Hepatitis A—on which Dr. Jaykus later elaborated. The viruses share several characteristics, such as being resistant to environmental degradation, having a low infectious dose, and shedding from infected individuals at high concentrations. The enteric viruses are also highly persistent on foods and are difficult to inactivate. According to Dr. Jaykus, the viruses can persist on surfaces for days to weeks at room temperature; on foods in water, the viruses can persist for weeks to months if refrigerated, and indefinitely if frozen. Although viral persistence is strong for enteric viruses, the viruses’ survivability depends on the surface, matrix, and temperatures to which they are subject.

Hepatitis A is more common in low-income countries and its common modes of transmission are ready-to-eat (RTE) foods, fresh and frozen produce, and LMFs. Hepatitis A has a public health impact of over 37,000 foodborne cases in the U.S., annually. Norovirus, which causes approximately 5.5 million cases of foodborne illness in the U.S. each year, is mainly transmitted through foods at restaurants due to contamination by infected food handlers; soft, red fruits are also associated with Norovirus due to being hand-harvested. Foods that are handled by humans during harvesting, processing, or preparation are common vehicles for Norovirus as the pathogen can remain infectious and shed from infected individuals for up to eight weeks.

In dry environments, the enteric viruses can transfer between surfaces at a rate of 5–10 percent; in moist environments, the viruses’ rate of transferability increases to over 95 percent. Hepatitis A and Norovirus have also shown to be effective at attaching and sticking to existing biofilms.

Research – Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review


Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.

Research – Reclaimed wastewater in agriculture: health risk from pathogens on fruit and vegetables?


German Federal Institute for Risk Assessment (BfR) advises against irrigation in certain cases

In Germany, fresh produce intended to be eaten raw that grow close to the ground, such as lettuce, carrots, strawberries or fresh herbs, should not be irrigated with reclaimed wastewater. The German Federal Institute for Risk Assessment (BfR) advises against this, particularly with regard to pathogenic viruses and parasites that can get onto or into the plants via this route. Current data are still insufficient for a conclusive risk assessment. However, there is evidence that certain viruses and single-celled parasites (protozoa) can defy environmental influences and cause diseases via raw fruit and vegetables. “Reclaimed wastewater in agriculture poses a new challenge to food safety,” says BfR President Professor Dr Dr Andreas Hensel. “In order to reduce pathogens as much as possible, we need very good treatment and detection methods.”

Climate change, unpredictable weather patterns and droughts are depleting water resources in Germany and Europe. To counteract this, Regulation (EU) 2020/741 sets minimum requirements for the use of reclaimed wastewater for agricultural irrigation. The EU regulation for water reuse applies from June 26, 2023 and is intended to protect the environment and human and animal health. The BfR has assessed possible health risks from the use of reclaimed wastewater for the irrigation of plant-based foodstuffs with regard to selected pathogenic viruses and protozoa. Particular attention was paid to fruit and vegetables that can be eaten raw, in which any pathogens that may be present are not reduced or killed by heating.

On the basis of available data, the BfR recommends not using reclaimed wastewater to irrigate plants, whose parts intended for raw consumption are growing close to or in the ground. This applies until suitable treatment processes and controls can ensure that the irrigation water does not contain pathogens, especially human-pathogenic viruses or protozoa. Because according to the current state of knowledge, pathogens can get onto or into the edible parts of the plants via all of the irrigation systems considered (subsurface drip irrigation, drip irrigation, furrow irrigation, sprinkler system, hydroponic culture) and cause illness in humans when consumed raw. Depending on the type of pathogen and the state of health of the person affected, the health impairment may vary; severe illnesses are possible in risk groups. Further research is required with regard to the suitability of methods for inactivating or reducing pathogens during wastewater treatment.

In the opinion of the BfR, plants whose raw edible fraction grows far from the soil, for example vineyards and fruit trees, can be irrigated with reclaimed wastewater of quality class A or B, provided that direct contact of the raw edible fraction with the reclaimed wastewater (by selecting a suitable irrigation system) and the irrigated soil is excluded. Since the viruses and protozoa under consideration are heat-sensitive, no adverse health effects due to pathogens in the reclaimed wastewater are to be expected for plant foods that are sufficiently heated before consumption.