Brand : Salumeo
Name : Salametto Milano type
Reason for reporting : Recall due to microbiological risk
Publication date : 6 March 2023
KSWFoodWorld
Category Archives: Food Micro Blog
Italy – Salametto Milano type – Salmlonella
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 – Italy sees most HUS cases for decades – STEC E.coli
Italy has reported the highest annual total of Hemolytic Uremic Syndrome (HUS) cases since records began.
From January to December 2022, 91 cases were recorded. This is the most observed in a single year since the start of surveillance in 1988. HUS is a severe complication associated with E. coli infection that causes kidney failure and can result in lifelong, serious health problems and death.
The number is still lower than in France, which recorded 128 HUS cases in 2021. This was the lowest figure since 2017 and was down from 167 in 2020. Data for 2022 is not yet available but a rise is expected due to an outbreak linked to Nestlé Buitoni Fraîch’Up brand frozen pizzas.
Posted in Bacterial Toxin, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli
India- Manipur: 500 hospitalised after suspected food poisoning in Kangpokpi
Imphal: At least 500 people, most of them children and women, were hospitalised on Sunday after suspected food poisoning in the Chalwa Kuki villa area of Manipur‘s Kangpokpi district.
According to preliminary reports from health officials, around 1000 villagers had taken part in a grand feast as part of a local ritual and traditional festival at around 6.30 pm on Saturday.
Seventy individuals taken ill were given injections and life-saving drugs.
Two medical camps have also been opened to treat the patients. The cause of the food poisoning is still being investigated.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
Food Safety News – USA- Publisher’s Platform: It’s time to deal with hepatitis A and food service workers
The Advisory Committee on Immunization Practices (ACIP) provides advice and guidance to the Director of the CDC regarding use of vaccines and related agents for control of vaccine-preventable diseases in the civilian population of the United States. Recommendations made by the ACIP are reviewed by the CDC Director and, if adopted, are published as official CDC/HHS recommendations in the Morbidity and Mortality Weekly Report (MMWR).
Presently, approximately 5% of all hepatitis A outbreaks are linked to infected food-handlers.
Here is what the CDC continues to say about vaccinating food-handlers:
Why does CDC not recommend all food handlers be vaccinated if an infected food handler can spread disease during outbreaks?
Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, foodborne outbreak, Hepatitis A, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Virus
Research – Survey shows Germans underestimate the risk of raw foods
People in Germany often eat raw or unheated food and are not fully aware of the related risks, according to a survey.
Findings come from a special edition of the consumer monitor by the German Federal Institute for Risk Assessment (BfR) that focused on raw foods.
“The health risks of raw foods are often underestimated. Diseases can be avoided with simple kitchen hygiene rules. Sensitive groups of people in particular should only eat raw animal food that has been sufficiently heated,” said Andreas Hensel, BfR president.
The survey of 1,004 people in September 2022 aimed to find out which food groups are eaten raw and how often, how Germans assessed their benefits and health risks, and which pathogens are associated with which foods.
Many respondents did not feel well informed about the health risk of raw flour but more people were comfortable with hygiene recommendations and storage advice for raw food.
Greece – Catered food linked to school outbreak in Greece – Clostridium perfringens
A suspected Clostridium perfringens outbreak affected 30 people in Greece in 2021, according to a study.
In May 2021, several gastroenteritis cases were reported among students and staff of a high school on a Greek island. Daily hot lunches were delivered by a catering company and consumed in classrooms.
In late May, the Hellenic National Public Health Organization was informed by a regional unit of the Hellenic Food Authority (EFET) about a cluster of gastroenteritis cases among 12 to 18-year-old students and teachers. The school is in a small town on a remote north-eastern Aegean Greek island, which had limited capacity for specific laboratory testing.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Poisoning
USA – More than 100 students home sick due to suspected Norovirus-related illnesses
PHOENIX — More than 100 students at Hopi Elementary School in Arcadia stayed home due to illness this week, and norovirus could be the cause.
Norovirus, which is also called food poisoning, stomach flu, or stomach bug, is the leading cause of foodborne illness, according to the Centers for Disease Control and Prevention (CDC).
ABC15 learned an email was sent to parents at Hopi Elementary School, urging children experiencing nausea, vomiting, diarrhea, stomach pains, and low-grade fever to stay at home.
The email also noted, “Per the CDC the most common cause of these symptoms is the norovirus.”
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak
New Zealand – Sick for days: Consumers report food poisoning after eating hummus – Salmonella
Hummus products subject to a recall due to salmonella contamination concerns could have been on shelves for weeks.
And while the Ministry for Primary Industries has not had any reports of illness, some consumers say they have been affected.
Have you been affected? Contact brianna.mcilraith@stuff.co.nz
Shaina Petersen said she became unwell on Monday and had eaten some of the affected hummus at the weekend.
She went to the doctor on Thursday and was tested but had not yet received the results. “The doctor said given my symptoms I’m a probable case. My symptoms have been flu-like with fatigue, chills, aches, headache, nausea and diarrhoea but with painful stomach cramping, loss of appetite and a curdling feeling.”
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
USA – Ruby Princess: More than 200 sickened on the Princess Cruises voyage
Federal health officials are reporting that some 219 passengers and crew suffered with symptoms of vomiting and diarrhea during a recent Princess Cruises’ Ruby Princess voyage (RU305P from February 26–March 5, 2023).
To date, the etiology of the illness has not been discovered.
In response to the outbreak, Princess Cruises and the crew aboard the ship reported the following actions:
- Increased cleaning and disinfection procedures according to the ship’s outbreak prevention and response plan.
- Collected stool specimens from gastrointestinal illness cases to send to the CDC lab for pathogenic identification.
Vessel Sanitation Program (VSP) epidemiologists and environmental health officers will board the ship in Galveston, Texas, on March 5 to conduct a formal outbreak investigation.
Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
France – Organic compote gourds without added sugar 4x90g – Mycotoxin – Patulin
Identification information of the recalled product
- Product category Feed
- Product subcategory Sweet products
- Product brand name U ORGANIC
- Model names or references Organic strawberry apple gourds without added sugar 4x90g Apricot apple gourds without added sugar 4x90g Apple gourds without added sugar 4x90g Apple gourds without added sugar 12x90g
- Identification of products
GTIN Batch Date 3256226396817 L9450 Date of minimum durability 31/10/2023 3256226396848 L9423 Date of minimum durability 31/10/2023 3256226396831 L9282 Date of minimum durability 31/10/2023 3256226396862 L9283 Date of minimum durability 31/10/2023 - Packaging Gourds 90 g
- Storage temperature Product to be stored in the refrigerator
- Health mark EMB84080E
- Geographic area of sale Whole France
- Distributor s U-stores
Practical information regarding the recall
- Reason for recall Physico-chemical risk
- Risks incurred by the consumer Patulin
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, Mold Toxin, Mycotoxin, Patulin
