Do not use, sell, serve or distribute the affected product.
Cebu’s Dried Fish brand Dried Silver Fish (Bol S Dilis) recalled due to histamine.
The recalled product has been sold in Alberta and online.
The National Agency for Food and Drug Administration and Control is notifying the public that Italian based company Ferrero is recalling Kinder Surprise 20g and Kinder Surprise 20g x3 with best before dates between 11th July 2022 and 7th October 2022 due to the possible presence of Salmonella. The products are being recalled because they were manufactured in a facility where Salmonella Typhimurium was detected.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache, and abdominal cramps. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have more severe ill.
Details.
| PRODUCT | PACK SIZE | BEST BEFORE DATES |
| Kinder Mini Eggs | 75g | All best before dates between 20th April 2022 and 21st August 2022 |
| Kinder Egg Hunt Kit | 150g | All best before dates between 20th April and 21st August 2022 |
| Kinder Surprise | 100g | All best before dates between 20th April and 21st August 2022 |
| Kinder Schokobons | 200g | All best before dates between 20th April and 21st August 2022 |
| BATCHES PREVIOUSLY RECALLED IN FSAI FOOD ALERT 2022.23 | ||
| Kinder Surprise | 20g | All best before dates between 11th July and 7th October 2022 |
| Kinder Surprise | 20g x 3 | All best before dates between 11th July and 7th October 2022 |
Recommendation
Members of the public already in possession of the above stated product batch are implored not to consume the product and handover stock to the nearest NAFDAC office. If you think you became sick from consuming a recalled product, contact your doctor.
Consumers are encouraged to report consumer complaints, any Adverse/allergic reaction related to the use of any regulated product to the nearest NAFDAC office, NAFDAC PRASCOR (20543 TOLL FREE from all networks), via pharmacovigilance@nafdac.gov.ng or via the NAFDAC ADR e-Reporting platform available at www.nafdac.gov.ng
References
www.fsai.ie/news_centre/food_alerts/kinder_surprise_recall.htm
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella, Salmonella Peanut Butter
Sour milk cheese Bliestaler-Art Wilma Edelharzer Wilma farmer’s hand cheese The real farmer’s hand cheese
Käserei Wilhelm Mack GmbH & Co. KG
Käserei Wilhelm Mack GmbH & Co. KG
Käserei Wilhelm Mack GmbH & Co. KG
Käserei Wilhelm Mack GmbH & Co. KG
Käserei Wilhelm Mack GmbH & Co. KG Elbestrasse 15 35625 Hüttenberg
Possible contamination with Listeria
06/20/2022, 06/23/2022 and 06/27/2022
Listeria disease usually manifests itself within 14 days after infection with diarrhea and fever. Pregnant women, the elderly and people with a weakened immune system in particular can develop more severe illnesses with blood poisoning and meningitis. In pregnant women, even without symptoms, the unborn child can be harmed.
Anyone who has eaten this food and develops severe or persistent symptoms should seek medical attention and report possible Listeria infection.
Pregnant women who have eaten this food should seek medical treatment and advice even if they have no symptoms. For other people without symptoms, this is not useful.
For more information, please refer to the manufacturer’s press release attached.
Click to access Pressemitteilung+R%FCckruf+K%E4serei+Wilhelm+Mack+GmbH+&+Co+KG.pdf
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 training, Food Testing, Listeria, Listeria monocytogenes
Parasitic nematodes of the genus Anisakis are the causative agent of anisakiosis, an important fish‐borne zoonosis. Humans are infected through consumption of raw or undercooked fish, contaminated with the parasite. Infection can result in both gastrointestinal and allergic symptoms. There are few reports of anisakiosis in Portugal, but evidence of Anisakis allergy exists, indicating that exposure is occurring in the population. The European Food Risk Assessment Fellowship Programme (EU‐FORA) work programme, entitled: ‘Food safety of fish and zoonoses: fish consumption and microbiological risk assessment and perception, from fisherman to final consumers in Portugal’ was hosted by the Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), in Porto, Portugal. It aimed to gather information on risk perception and attitudes in the Portuguese population to contamination of fish with Anisakis spp. and on their knowledge of methods to prevent infection. In addition, it aimed to examine the risk of anisakiosis in the Portuguese population.
Prior studies have demonstrated that parabens enhanced the thermal inactivation of foodborne pathogens including Cronobacter sakazakii , Salmonella enterica serotype Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes in model systems. However, there have been few studies looking at this phenomenon in actual food systems. The current study evaluated the potential enhancement of thermal inactivation of C. sakazakii by butyl para-hydroxybenzoate (BPB) in powdered infant formula (PIF) and non-fat dry milk (NFDM) before and after rehydration. When PIF was rehydrated with water at designated temperatures (65 – 80 ºC) in baby bottles, BPB did not enhance thermal inactivation. Rehydrated NFDM and lactose solutions with BPB were inoculated and heated at 58 ºC, BPB enhancement of thermal inactivation was negatively associated with NFDM levels in a dose-dependent manner, whereas presence of lactose retained thermal enhancement regardless of its concentration, suggesting an interaction between proteins and BPB. Fluorescence tests further indicated an interaction between BPB and the proteins in PIF and NFDM. Inoculated dry NFDM with and without BPB stored at 24 ºC and 55 ºC for 14 days did not substantially enhance inactivation in the dry state. This study suggests that BPB is not likely to enhance mild thermal inactivation treatments in foods that have appreciable amounts of protein.
Posted in Cronobacter sakazakii, Decontamination Microbial, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Salmonella
(1) Background: The main source of transmission of Listeria monocytogenes is contaminated food, e.g., fish and meat products and raw fruit and vegetables. The bacteria can remain for 13 years on machines in food processing plants, including fish plants.
(2) Methods: A total of 720 swabs were collected from a salmon filleting line. The research material consisted of 62 (8.6%) L. monocytogenes isolates. Pulsed Field Gel Electrophoresis (PFGE) allowed detecting a pool of persistent strains. All persistent strains (n = 6) and a parallel group of strains collected sporadically (n = 6) were characterized by their ability to invade HT-29 cells, biofilm formation ability, and minimum bactericidal concentrations (MBC) of selected disinfectants.
(3) Results: Among the obtained isolates, 38 genetically different strains were found, including 6 (15.8%) persistent strains. The serogroup 1/2a-3a represented 28 strains (73.7%), including the persistent ones. There were no significant differences in invasiveness between the persistent and sporadic strains. The persistent strains tolerated higher concentrations of the tested disinfectants, except for iodine-based compounds. The persistent strains initiated the biofilm formation process faster and formed it more intensively.
(4) Conclusions: The presence of persistent strains in the food processing environment is a great challenge for producers to ensure consumer safety. This study attempts to elucidate the phenotypic characteristics of persistent L. monocytogenes strains. View Full-Text
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
Salmonellosis is one of the most important food‐borne outbreaks that occurs in the EU/EEA. From the first production stages at slaughter, meat is susceptible to spoilage and can be a substrate for the pathogenic microorganisms growth. Among the pathogens, the presence of Salmonella is mainly due to mishandling during the evisceration stage. For the year 2019, according to the collected data from MSs, on the 17.9% of all food‐borne outbursts, the presence Salmonella was confirmed. Pork meat is considered as one of the four most commonly reported foods in cases of salmonellosis. For the training purposes of this project, Salmonella isolation and identification along with RA for carcass contamination, was performed. Pig carcasses were sampled using the non‐destructive technique. The sampling took place post dressing and before the stage of chilling. For the Salmonella detection, a three phases process was performed (pre‐enrichment, enrichment, isolation). A total of 757 samples were collected, 19 were found to be positive for Salmonella. The most common was found to be Salmonella Derby, which was identified eight times. The main objective of the project was to determine the prevalence of Salmonella spp. in swine carcasses. Moreover, certain parameters were evaluated in terms of their influence on the prevalence of Salmonella. A stochastic simulation model was developed in Microsoft Office Excel 2019 by using the add‐in @Risk v.8.1. The prevalence was estimated to be 2.6%. For the pigs sampled, the average value of the distance from farm to slaughterhouse was 200.92 km. Additionally, the average weight of the carcasses was 127.97 kg. The prevalence of Salmonella between the samples that came from farms with a distance above the average, was higher by 1.7 units, while the prevalence for the samples with weight above the average was higher by 0.2 units. According to the stochastic model, it is specified that the prevalence is higher with greater distance, and there is an 8.1% probability the prevalence will exceed the legislation’s – hygiene criteria. In addition, the prevalence of Salmonella was shown to increase, as well in the case of samples from weightier animals, but to a lesser extent.
The number of foodborne outbreaks in Norway has remained steady but fewer people were sick in 2021 compared to the year before.
A total of 25 foodborne outbreaks were announced this past year, which is on a par with 23 in 2020 but down compared to 46 in 2019 and 52 in 2018.
Overall, 327 people fell sick in the 25 outbreaks in 2021 with a range of three to 30 patients per outbreak. The 23 outbreaks in 2020 affected 495 people.
Data comes from a report that gives an overview of outbreaks and related illnesses reported to the Norwegian Institute of Public Health (FHI) in 2021.
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 Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research
Consumer safety concerns over established fresh produce washing methods, combined with demand for organic and clean label food, has led to the exploration of novel methods of produce sanitization. Essential oils (EOs), extracted from commonly found plants have potential as clean label sanitizers, as they are naturally derived and act as antimicrobials as well as antioxidants. In this review, the antimicrobial abilities of EOs are explored in the following categories: individually and in-combination, as emulsions, combined with existing chemical and physical preservation methods, incorporated into films and coatings, and in vapor phase. We examine combining EOs with one another, with EO components, with surfactants, or with other preservatives or preservation methods to increase sanitizing efficacy. Components of major EOs are also identified, chemical mechanisms are discussed, and potential for antibacterial resistance and effect on organoleptic properties is examined. Studies reveal that EOs can serve as equivalent or better sanitizing agents than chlorine; nevertheless, concentrations must be kept low to avoid adverse sensory effects. For this reason, it is crucial that future studies address the maximum permissible EO concentrations, which do not negatively affect sensory properties. This review should be beneficial to food scientists or industry personnel interested in sanitization and preservation of foods, including fresh produce with EOs.
Posted in antimicrobial resistance, Antimicrobials, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
Staphylococcus aureus (S. aureus) has a strong tolerance to high salt stress. It is a major reason as to why the contamination of S. aureus in salted food cannot be eradicated. To elucidate its response and survival mechanisms, changes in the morphology, biofilm formation, virulence, transcriptome, and metabolome of S. aureus were investigated. IsaA positively regulates and participates in the formation of biofilm. Virulence was downregulated to reduce the depletion of nonessential cellular functions. Inositol phosphate metabolism was downregulated to reduce the conversion of functional molecules. The MtsABC transport system was downregulated to reduce ion transport and signaling. Aminoacyl-tRNA biosynthesis was upregulated to improve cellular homeostasis. The betaine biosynthesis pathway was upregulated to protect the active structure of proteins and nucleic acids. Within a 10% NaCl concentration, the L-proline content was upregulated to increase osmotic stability. In addition, 20 hub genes were identified through an interaction analysis. The findings provide theoretical support for the prevention and control of salt-tolerant bacteria in salted foods. View Full-Text
