Category Archives: Food Micro Blog

Canada – Fresh and Local brand Turkey, Bacon Sub recalled due to Listeria monocytogenes

Posted on September 22, 2022 by KSW | Leave a comment

CFIA

Fresh and Local - Turkey, Bacon Sub - 200 g - label

Fresh and Local - Turkey, Bacon Sub - 200 g - side

Summary

Product; Turkey, Bacon Sub

Issue

Food – Microbial Contamination – Listeria

What to do

Do not consume, use, sell, serve, or distribute recalled products

Fresh and Local	Turkey, Bacon Sub	205 g	8 77838 48482 7	Best before 22SE21 22SE22 22SE25 22SE26

Issue

The affected product is being recalled from the marketplace due to possible Listeria monocytogenes contamination.

The recalled product has been sold in British Columbia.

What you should do

If you think you became sick from consuming a recalled product, contact your healthcare provider
Check to see if you have recalled products
Do not consume, serve, use, sell, or distribute recalled products
Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.

Leave a comment

Posted in CFIA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes

France – Montbéliard knife tartare 3% 2x180g- Salmonella

Posted on September 22, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Meats
Product brand name The beautiful nature
Model names or references Montbéliard knife tartare 3% 2x180g
Identification of products

GTIN Batch Date

3700502707243 22257-3790 Use-by date 09/26/2022
Products List product_list.pdf Attachment
Packaging vacuum pack
Marketing start/end date From 09/14/2022 to 09/26/2022
Storage temperature Product to be stored in the refrigerator
Health markFR.13.097.003.CE
Geographic area of sale Whole France
Distributors Pedavia-Pomona-TSA Meats
List of points of saleliset_clients.pdf

GTIN	Batch	Date
3700502707243	22257-3790	Use-by date 09/26/2022

Practical information regarding the recall

Reason for recall Presence of salmonella
Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

Leave a comment

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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella

France- Grilled chicken slices- Listeria monocytogenes

Posted on September 22, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Meats
Product brand name Provol & Lachenal
Model names or references Sliced grilled chicken tray

Identification of products

GTIN	Batch	Date
3304030001325	Tray 1 kg Batches 2372440 – 2382440 – 2412440	Use-by date 01/10/2022
3304030001325	1 kg tray Lots 2422480 and 2432480	Use-by date 05/10/2022
3304030001325	1 kg tray Lots 2442490 and 2482490	Use-by date 06/10/2022
3304030001325	Tray 1 kg Lot 2502510	Use-by date 08/10/2022
3304030001318	Tray 500g Lot 2372440	Use-by date 01/10/2022
3304030001318	Tray 500g Lot 2502510	Use-by date 08/10/2022

Packaging Tray 1kg and 500g
Marketing start/end date From 02/09/2022 to 14/09/2022
Storage temperature Product to be stored in the refrigerator
Health markFR.69.178.012.CE
Geographic area of saleWhole France
Distributors André butchers: Vinzelles, Rillieux, Bourg en Bresse, Tignieu. Promocash Nivolas And Wholesalers

Practical information regarding the recall

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

Leave a comment

France – Fresh Cheeses – Listeria monocytogenes

Posted on September 22, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Milk and dairy products
Product brand name cream cheese
Model names or references fresh cheeses
Identification of products

Batch Date

0309;0709;0809;0909 Use-by date 09/21/2022
Packaging box
Marketing start/end date From 03/09/2022 to 09/09/2022
Storage temperature Product to be stored in the refrigerator
Geographic area of sale Departments: CORREZE (19)
Distributors groceries

Batch	Date
0309;0709;0809;0909	Use-by date 09/21/2022

Practical information regarding the recall

Reason for recall non-compliant microbiological analysis. Presence of listeria monocytogenes
Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

Leave a comment

Norway – Organic Whole Grain Rye Pasta – Ochratoxin A

Posted on September 22, 2022 by KSW | Leave a comment

Matportalen

“Bartolini Eko macaron 100% żytni pełnoziarnisty (ekologiczny) gniazda” with a best before date of 30/06/2024 will be withdrawn from the market. The reason is that the mold substance Ochratoxin A has been detected in the product.

Favoritt Mat AS in Stavanger reports that the products were sold to consumers as of 3 November 2021. The products are sold out in the store now, but can still be found at consumers’ homes.

Favoritt Mat AS asks consumers who have bought the product to throw it away or return it to the store.

Ochratoxin A is a naturally occurring toxin that is most often detected in moldy grain, legumes, coffee beans, some dried fruits, as well as juice and wine produced from grapes. Ochratoxins can cause kidney damage in humans and animals, and are suspected of being carcinogenic.

Contact information

Favorite Food AS: Piotr Demski tel: 968 78 600

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Matportalen, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A

What Are Common Food Poisoning Pathogen Incubation Periods?

Posted on September 21, 2022 by KSW | Leave a comment

Food Safety Gov

Check out the fact sheets at the link above.

Bacteria and Viruses

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.

To prevent illness, always follow the food safety steps: clean, separate, cook, and chill. Other prevention tips for specific bacteria and viruses are included below.

The bacteria and viruses that cause the most illnesses, hospitalizations, or deaths in the United States are described below and include:

Other important bacteria and viruses that cause foodborne illness include:

Leave a comment

Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, Bacterial Spores, Campylobacter, Clostridium, Clostridium botulinum, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Salmonella, Shigella, Staphylococcus aureus, Vibrio

New Zealand strengthens tahini controls after outbreak

Posted on September 21, 2022 by KSW | Leave a comment

Food Safety News

Authorities in New Zealand have tightened the import rules around tahini and halva from Syria following a recall and outbreak.

An outbreak of Salmonella Kintambo earlier this year involved three patients who had consumed sesame-based products from Syria. Two people were hospitalized. Sequencing of clinical isolates showed cases were closely genetically related and had the same sequence type as in an ongoing European outbreak linked to the same type of products.

In July, Middle East recalled specific batches of Algota brand Sesame Tahini because of the possible presence of Salmonella.

New Zealand Food Safety testing of tahini and halva products found Salmonella Kintambo, Salmonella Amsterdam and Salmonella Orion.

The agency has amended the sampling plan for such high risk products. Changes mean all consignments of crushed sesame seed products, such as tahini and halva, must be sampled and tested for Salmonella, when exported from Syria or if they originate from the country.

Leave a comment

Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, Food Safety Management, food safety training, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella Sesame Seeds

Research – Risk Assessment of Norovirus Transmission in Food Establishments

Posted on September 21, 2022 by KSW | Leave a comment

FDA

The Risk Assessment of Norovirus Transmission in Food Establishments: Evaluating the Impact of Intervention Strategies and Food Employee Behavior (Duret et al. 2017) evaluates the dynamics of norovirus transmission from ill or infected food employees in food establishments (restaurant setting) to ready-to-eat food and consumers during food preparation and also evaluates the impact of prevention strategies. A discrete event model was developed to study norovirus transmission from the soiled hands of ill or infected food employees and the impact of prevention strategies and their compliance on the prevalence of contaminated servings and the number of resulting infected customers.

The Evaluation of the Impact of Compliance with Mitigation Strategies and Frequency of Restaurant Surface Cleaning and Sanitizing on Control of Norovirus Transmission from Ill Food Employees Using an Existing Quantitative Risk Assessment Model (Fanaselle et al. 2022) uses the previously published FDA quantitative risk assessment model in Duret et al. 2017, to evaluate more than 60 scenarios examining the impact of implementation and compliance with recommendations in the FDA Food Code for: restaurant surface cleaning and sanitizing, hand hygiene and employee health.