Category Archives: Food Micro Blog

Kenya – Mukumu girls deaths linked to E.coli, Salmonella from contaminated water

Posted on April 18, 2023 by | Leave a comment

KBC

Three students and a teacher at Sacred Heart Mukumu Girls in Kakamega died as a result of contaminated water.

The Ministry of Health Friday said preliminary findings had revealed E. coli and Salmonella typhi, a bacterium that is responsible for typhoid fever as the causes of the illness initially suspected to be cholera.

“The Ministry wishes to inform the general public that this disease is likely to be a mixture of E. coli and Salmonella typhi which usually occurs if water sources are contaminated with these micro-organisms” Ag. Director General for Health Dr. Patrick Amoth said.

A comprehensive investigation is however underway even as the top health official ruled out aflatoxin.

Several learning institutions including, Mukumu Girls and Butere Boys in Kamamega and the latest being Mukuuni Boys High School in Chuka, Tharaka Nithi County have been closed after students were taken ill.

“The Ministry of Health has taken several water, food, and human tissue samples, from which preliminary laboratory investigations undertaken have revealed Enterotoxigenic E. coli and Salmonella typhi as the causes of the illness,” he said

“Further laboratory investigations carried out on the grains and pulses for aflatoxin have turned negative for aflatoxicosis- a dangerous fungal infection from poorly stored cereal grains” he added.

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Posted in Contaminated water, Death, Decontamination Microbial, E.coli, food death, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness Death, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Water, water microbiology, Water Safety

Nigeria – 79 died from 1,336 cases of cholera: NCDC

Posted on April 18, 2023 by | Leave a comment

GAZETTENGR

The Nigeria Centre for Disease and Prevention Control (NCDC) has registered 79 deaths and a total of 1,336 suspected cases of cholera in the country so far in 2023.

The NCDC, via its official website, said this in its latest cholera situation epidemiological report.

Cholera is an acute diarrheal illness caused by infection of the intestine with Vibrio cholera bacteria.

People can get sick when they swallow food or water contaminated with cholera bacteria. The infection is often mild or without symptoms but can sometimes be severe and life-threatening.

The agency said 12 states across 43 local government areas reported the suspected cases, with a case fatality ratio of 5.9 per cent.

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Posted in Contaminated water, Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Vibrio, Vibrio cholera, vibrio cholerae, Water, water microbiology, Water Safety

Research – Montana Raw Water Campylobacter Outbreak Linked to Bird’s Nest

Posted on April 18, 2023 by | Leave a comment

Food Poisoning Bulletin

A Montana raw water Campylobacter outbreak in 2022 has been linked to a bird’s nest in a concrete cache from Kennedy Creek, according to ARS Technica. Nineteen people were sickened in that outbreak, and one person was hospitalized.

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Posted in Campylobacter, Contaminated water, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Water, water microbiology, Water Safety

France – SMOKED SALMON – Histamine

Posted on April 18, 2023 by | 4 comments

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name UNBRANDED
  • Model names or references SALMON SMOKED ON SITE – LOT N° 23077
  • Identification of products
    GTIN Date
    2659040073208 Use-by date 07/04/2023
  • Marketing start/end date From 03/24/2023 to 04/07/2023
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Whole France
  • Distributors SUPER U LONG BINOCULARS

Practical information regarding the recall

  • Reason for recall Histamine assay in mg/kg = 214
  • Risks incurred by the consumer Endogenous toxins: histamine (fish, cheese, alcoholic beverages, meats)

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine, Toxin

Germany – Durra Sesame Paste Tahina 800g – Salmonella

Posted on April 18, 2023 by | Leave a comment

LMV

Alert type: Groceries
Date of first publication: 04/17/2023
Product name: Durra Sesame Paste Tahina 800g
Product images:

product photo.jpg

El Khawas Trade GmbH

Manufacturer (distributor):

El Khawas Trade GmbH Schwelmerstr. 185 42389 Wuppertal

Reason for warning: Salmonella
Packaging Unit: 800g
Durability: Best before date: 12/27/2024
Lot identification:

LOT NO. 298

Additional Information:

Reference is made to the attached product recall.

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

Italy – SOFT CHEESE WITH SLIGHTLY MOLDED EDIBLE RIND -Salmonella

Posted on April 18, 2023 by | Leave a comment

Salute

Brand : TOMINO DEL CANAVESE NONNO CASARO

Denomination : SOFT CHEESE WITH SLIGHTLY MOLDED EDIBLE RIND

Reason for reporting : Remind for microbiological risk

Date of publication : 18 April 2023

Documentation

Documentation

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

 Italy – “Tomino piemontese” soft cheese – Salmonella

Posted on April 17, 2023 by | Leave a comment

Salute

Brand : Caseificio Longo Srl

Denomination : “Tomino piemontese” soft cheese

Reason for reporting : Recall for microbiological risk

Publication date : 17 April 2023

Documentation

Documentation

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

Research – Salmonella and Flour

Posted on April 17, 2023 by | Leave a comment

Food Poisoning News

Salmonella has struck again with a recent multistate outbreak spanning eleven states, resulting in at least a dozen ill including three requiring hospitalization. The CDC has identified raw flour as the culprit, but are still trying to pinpoint which brand(s). The sources of these victims’ illnesses have been identified as both raw dough and batter, with the only common denominator in these consumed products being raw flour.

Baked/fully cooked flour isn’t an issue, but the problem is that many people consume flour raw by eating cookie dough or batter before cooking it. Although it can be fun to “try a little on your finger” before it goes into the oven and has a chance to cook, this is an inherently dangerous practice. The flour in these uncooked products is raw, which means it hasn’t been treated for bacteria yet (one way to “treat” food is to heat it to a sufficient temperature, as is done with cakes and cookies). Cooking the product eliminates the bacteria, therefore drastically reducing the chance of becoming ill.

This is why it is extremely important that when making these types of foods that consumers follow the instructions for how high the temperature needs to be when cooking, and for how long a product needs to bake. Thee instructions aer both to provide a well-cooked product, but also for safety. These directions are on the packaging to ensure that your food isn’t undercooked, which is a strong contributor to illness.

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Posted in 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella

Denmark – Aflatoxin in popcorn corn

Posted on April 17, 2023 by | Leave a comment

DVFA

Nordic Food Partners A/S is recalling Rema 1000 popmajs ØKO, Salling ØKO Popcorn Majs and ØGO Organic Popcorn Majs, as an excessively high content of the fungal toxin aflatoxin B1 has been found in the products. The products should be returned to the store where they were purchased or discarded.

Recalled foods , Published: April 13, 2023

Modified April 14, 2023

​​​​​​​​Which foods:

Rema 1000 pop corn ORGANIC
Net content : 400g
EAN code: 5705830008961
Best before date: 13.02.2024, Lot number: 35068
Best before date: 13.03.2024, Lot number: 35183

Sold in: Rema 1000 stores throughout the country.

Salling ØKO Popcorn majs
Net content: 400g
EAN code: 5712874018955
Best before date: 13.02.2024, Lot number: 35068
Best before date: 14.02.2024, Lot number: 35068
Best before date: 14.03.2024, Lot number: 35183

Sold in: Bilka, Føtex and Salling stores throughout the country.

ØGO Organic Popcorn Corn
Net content: 400g
EAN code: 5712872348313
Best before dates: 14.02.2024, 20.02.2024, 09.03.2024, 10.03.2024
Lot number: 35068

Sold in: Netto and Basalt stores throughout the country.

​Why are the products being recalled:

​An excessively high content of the fungus toxin aflatoxin B1 has been found in the products. A health risk cannot therefore be ruled out if you eat the products. The decisive thing is that you do not have too high an intake of aflatoxin over a long period of time. So it is not the individual meal that is decisive, but rather intake over a longer period of time. Therefore, you will not experience acute symptoms if you have eaten the products.

Read more about aflatoxin here

What should you do as a consumer:

​The Danish Food Agency advises consumers to return the products to the store where they were purchased, or to discard them.

Who is recalling the products:

Nordic Food Partners A/S
Ørslevklostervej 58A
7840 Højslev

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Posted in Aflatoxin, Aspergillus Toxin, DVFA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

Netherlands – Pork Tenderloin 325g, Coop, Poiesz and Spar – Salmonella

Posted on April 17, 2023 by | Leave a comment

NVWA

Safety warning Pork Tenderloin 325g, Coop, Poiesz and Spar

The supermarkets Coop, Poiesz and Spar immediately recall the pork tenderloin, 325 grams. Salmonella was found during a quality control at the producer. Eating the pork tenderloin can pose a health hazard if it is not heated sufficiently. Especially for young children, the elderly, people with a weakened immune system and pregnant women. Don’t eat the pork tenderloin.

Which product is it?

Coop pork tenderloin culinary

  • Barcode: 2364636000000
  • Best before dates: 14-04 and 15-04

Poiesz pork tenderloin culinary

  • Barcode: 2309390
  • Best before dates: 14-04 and 15-04

Spar pork tenderloin culinary

  • Barcode: 2309375xxxxxx
  • Best before dates: 14-04 and 15-04

Yours sincerely

The Dutch Food and Consumer Product Safety Authority

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, NVWA, Salmonella