Category Archives: Food Micro Blog

Belgium – “Organic Pofmaïs” (corn kernels for popcorn – 400g) from the Smaakt brand – Aflatoxin

Posted on March 23, 2023 by | Leave a comment

AFSCA

Recall by Varesa
Product: “Organic Pofmaïs” (corn kernels for popcorn – 400g) from the Smaakt brand.
Problem: too high aflatoxin content.
In agreement with the FASFC, Varesa is withdrawing the product “Pofmaïs bio” (corn kernels for popcorn – 400g) from the Smaakt brand from sale and recalling it from consumers because of too high aflatoxin content.

Varesa asks its customers not to consume this product and to return it to the point of sale where it was purchased.

Product description:

– Product name: Organic Pofmaïs
– Brand: Smaakt
– Date of minimum durability (BDD) (“Best before (or end)”): 04/07/2024
– Batch number: 83A0123
– Sale period: from 08/03/2023 to 20/03/2023
– Type of packaging: plastic bag
– Weight: 400g

The product was distributed by:

AD Delhaize Dok Noord Dok-Noord 7 9000 Gent
AD Delhaize Zwijnaarde
Oudenaardse Steenweg 80 9000 Gent
Proxy Delhaize Wemmel
Kaasmarkt 51 1780 Wemmel

For further information , contact:

Lisa Lommelen
qa@varesa.be

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Posted in Aflatoxin, afsca, Aspergillus Toxin, 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, Mould Toxin, Mycotoxin

Norway – Salami, Fårepølse and Block salami from Pers Kjøkken AS are withdrawn from the market – Salmonella

Posted on March 23, 2023 by | Leave a comment

Matportalen

Pers Kjøkken AS is withdrawing the products Salami (sliced ​​and rind), Fårepølse (sliced ​​and rind) and Block salami rind. The reason is the detection of Salmonella in meat raw materials used for the production of batches of these products.

The withdrawal applies to the following goods:

  • Product names: Salami, Smoked salami, Salami rind, Sheep sausage, Sheep sausage rind and Block salami rind
  • The company that is recalling the goods: Pers Kjøkken AS
  • Production activities: Pers Kjøkken AS
  • Item number: 3143, 3163, 3146, 4035, 5060 and 5076
  • Lot.nr: Different numbers for the different products, see table
  • Best before date: Different dates for the different products, see table

The products are sold in a number of grocery stores and online stores. A total of 576 kg of the sliced ​​products have been sold, while the size of the product lots of skins has not been stated. Pers Kjøkken AS reports that the product has now been withdrawn and is no longer available in stores.

Pers Kjøkken AS asks consumers who have purchased the product to throw it away or return it to the store where the product was purchased.

The goods are withdrawn following the detection of Salmonella in the meat raw materials that were used for the production of the batches of goods in question. Salmonella is a bacterium that can cause illness in humans and that can survive in food that has not been heat-treated.

Product Lot.nr (form – empty) Best before date (from – tom) Point of sale
Salami/Salami smoked, 100 g. 53322 – 51123 16.05.23 – 12.12.23 Good Delivery and grocery stores in Eastern Norway
Salami rind, 300 g. 53322 – 51123 16.05.23 – 13.09.23 Good&Billig Tønsberg, Spotmarked Larvik, the Holdbart chain
Sheep sausage, 100 g   13322 – 51123 12.05.23 – 12.12.23 Spekebua.no
Sheep sausage shell, 300 g 13322 – 51123 12.05.23 – 13.09.23 Good&Billig Tønsberg, Spotmarked Larvik, the Holdbart chain
Block salami skin, 300 g 13122 – 51123 28.04.23 – 13.09.23 Good&Billig Tønsberg, Spotmarked Larvik, the Holdbart chain

See a picture of the products on the Norwegian Food Safety Authority’s Twitter account here

Contact:
Quality manager Asta Stefanovic, Pers Kjøkken AS, e-mail: kvalitet@perskjokken.no

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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 – Proposal and Verification of the Theory of Layer-by-Layer Elimination of Biofilm in Listeria monocytogenes

Posted on March 23, 2023 by | Leave a comment

MDPI

Abstract

Biofilms are microbial communities that represent a high abundance of microbial life forms on Earth. Within biofilms, structural changes during clearance processes occur in three spatial and temporal dimensions; therefore, microscopy and quantitative image analysis are essential in elucidating their function. Here, we present confocal laser scanning microscopy (CLSM) in conjunction with ISA-2 software analysis for the automated and high-throughput quantification, analysis, and visualisation of biofilm interiors and overall biofilm properties in three spatial and temporal dimensions. This paper discusses the removal process of Listeria monocytogenes (LM) biofilms using slightly acidic electrolytic water, non-electrolytic hypochlorite water, and alternating the use of strongly acidic and strongly alkaline electrolytic water. The results show that the biofilm gradually thins and gutters from the initial viscous dense and thick morphology under the action of either biocide. This process is consistent with first-level kinetics. After CLSM filming to observe the biofilm structure, analysis software was used to process and quantify the biovolume, average biofilm thickness, biofilm roughness and other indicators; fluorescence enzyme markers were used to verify the remaining amount of extracellular nucleic acid. In this study, we proposed and validated the theory of layer-by-layer elimination of LM biofilm.

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Posted in Biofilm, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

France – GROUND STEAK ON DEMAND – Salmonella

Posted on March 23, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name WITHOUT
  • Model names or references MEAT SVA
  • Identification of products
    GTIN Date
    109000006386 Use-by date 03/10/2023
  • Packaging GROUND STEAK ON DEMAND
  • Marketing start/end date From 03/10/2023 to 03/10/2023
  • Storage temperature Product to be stored in the refrigerator
  • Further information GROUND STEAK MADE ON DEMAND
  • Geographic area of ​​sale MARL
  • Distributors INTERMARCCHE – CHALONS EN CHAMPAGNE

Practical information regarding the recall

  • Reason for recall PRESENCE OF SALMONELLA IN GROUND STEAK ON DEMAND
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Salmonella

Italy – Equine Meat Strips top selection -Listeria monocytogenes

Posted on March 22, 2023 by | Leave a comment

Salute

Brand : Coppiello giovanni srl

Name : Equine fraying top selection

Reason for reporting : Remind for microbiological risk

Date of publication : 22 March 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, Listeria, Listeria monocytogenes

France – Equine Meat Strips – Listeria monocytogenes

Posted on March 22, 2023 by | Leave a comment

Salute

Brand : Coppiello giovanni srl

Name : Equine fraying

Reason for reporting : Remind for microbiological risk

Date of publication : 22 March 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, Listeria, Listeria monocytogenes

USA – FDA Releases FDA Activities for the Safety of Imported Seafood

Posted on March 22, 2023 by | Leave a comment

FDA

Today, the FDA released Activities for the Safety of Imported Seafood (PDF).  The report shares the comprehensive approach the FDA is taking to ensure that imported seafood consumed in the U.S. meets food safety requirements and the standards of domestically produced seafood.

Seafood is one of the most highly traded food commodities in the world with 2018 total imports accounting for approximately 94% of seafood sold by volume in the U.S. Seafood contains high quality protein and other essential nutrients and is an important part of a healthy diet. The safety of imported seafood, particularly shrimp, the most consumed type of seafood in the U.S., has garnered the attention of Congress and industry, among other stakeholders.

The FDA Strategy for the Safety of Imported Food (Import Strategy) is the roadmap for this report.  It describes a comprehensive approach to imported food safety – guided by four goals:

  • Food Offered for Import Meets U.S. Food Safety Requirements
  • FDA Border Surveillance Prevents Entry of Unsafe Foods
  • Rapid and Effective Response to Unsafe Imported Food
  • Effective and Efficient Food Import Program

The Activities for the Safety of Imported Seafood details how established FDA regulation and innovative programs and technology are employed to support each of the four goals as they relate to imported seafood safety. These include proactively engaging and establishing partnerships with FDA regulatory counterparts in countries that export seafood to the United States; exploring the use of Artificial Intelligence (AI), specifically Machine Learning (ML), to strengthen predictive analytics; and developing new tools that leverage technology such as geographic information system (GIS) to provide spatial intelligence about potential seafood hazards.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Viet Nam – One dead, one in critical condition, nine hospitalized after eating pickled carp – Clostridium botulinum

Posted on March 22, 2023 by | Leave a comment

Vietnamnet

kswfoodworld

Ten people in a mountainous district of the Central Province of Quang Nam were hospitalized for Botulinum poisoning, with one of them dead after eating pickled carp on March 7.

Three seriously ill patients including one female and two male adults requiring mechanical ventilation were given Botulism Antitoxin Heptavalent (BAT) to treat Clostridium Botulinum poisoning. Up to now, 2/3 of patients have had good improvement after antidote infusion, a good prognosis; however, one patient is in critical condition.

Previously, the SGGP Newspaper released that after eating pickled carp at a house of a local inhabitant, four people experienced poisonous symptoms. They were rushed to the local infirmary for treatment. On the morning of March 18, physicians of the General Hospital in Phuoc Duc Commune of Phuoc Son District connected with Cho Ray Hospital in Ho Chi Minh City for consultation. Soon, doctors of Cho Ray Hospital flew to Quang Nam Province with five antidotes vitals to the General Hospital of the Northern mountainous region of Quang Nam for the treatment of the patients with botulinum poisoning.

Yesterday, Director of the Quang Nam Department of Health Mai Van Muoi said that the unit has just sent a dispatch on strengthening measures to prevent and control food poisoning when people like eating traditional foods such as fermented foods.

Thereby, the Department of Health of Quang Nam province suggested localities, especially highland areas, strengthen communication about food safety to local inhabitants to raise their awareness.

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Posted in Bacterial Toxin, Clostridium, Clostridium botulinum, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

France – NATURAL COOKED WHELLS – Salmonella

Posted on March 22, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Others
  • Product brand name WHELL COOKED NATURE SOLD AT THE FISH STALL
  • Model names or references NATURAL COOKED WHELLS SOLD AT THE FISH STALL FROM MARCH 3 TO MARCH 7
  • Identification of products
    Batch
    NATURAL COOKED WHELLS SOLD AT THE FISH STALL FROM MARCH 3 TO MARCH 7
  • Products ListDisplay_Salmonelle_Auchan_Semécourt_10_04_2023.pdfAttachment
  • Storage temperature Product to be stored at room temperature
  • Health mark FR50009006CE
  • Geographic area of ​​sale AUCHAN SEMECOURT (57)
  • Distributors AUCHAN SEMECOURT

Practical information regarding the recall

  • Reason for recall PRESENCE OF SALMONELLA
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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

France – Black Pudding – Listeria monocytogenes

Posted on March 22, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Others
  • Product brand name meadow pig
  • Model names or references black pudding by 2 and by 10
  • Identification of products
    Batch Date
    M30670014 Use-by date 03/27/2023
    M30670002 Use-by date 03/27/2023
  • Packaging by 2 and by 10
  • Marketing start/end date From 09/03/2023 to 15/03/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark En 22 259 033 CE
  • Geographic area of ​​sale Whole France
  • Distributors organic stores and supermarkets

Practical information regarding the recall

  • Reason for recall demonstration of the presence of Listeria monocytogenes
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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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, Listeria, Listeria monocytogenes