Brand : FIORUCCI
Name : WURSTEL POLLI MPACK 3X100 GR
Reason for reporting : Recall due to microbiological risk
Publication date : 10 May 2022
KSWFoodWorld
Category Archives: Food Micro Blog
Italy – WURSTEL POLLI MPACK 3X100 GR -Salmonella
UK – Aldi recalls Eat + Go Chicken & Bacon Caesar Wrap and Eat + Go Chicken & Bacon Caesar Wrap Triple because of the possible presence of Salmonella
Aldi is recalling Eat + Go Chicken & Bacon Caesar Wrap and Eat + Go Chicken & Bacon Caesar Wrap Triple because of the possible presence of salmonella in these products.
Product details
| Eat + Go Chicken & Bacon Caesar Wrap | |
|---|---|
| Use by | 11 May 2022 |
| Eat + Go Chicken & Bacon Caesar Wrap | |
|---|---|
| Use by | 12 May 2022 |
| Eat + Go Chicken & Bacon Caesar Wrap | |
|---|---|
| Pack size | Triple |
| Use by | 11 May 2022 |
| Eat + Go Chicken & Bacon Caesar Wrap | |
|---|---|
| Pack size | Triple |
| Use by | 12 May 2022 |
Risk statement
The possible presence of salmonella in the products listed above.
Symptoms caused by salmonella usually include fever, diarrhoea, and abdominal cramps.
Action taken by the company Aldi is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the products. Please see the attached notice.
Our advice to consumers If you have bought any of the above products do not eat them. Instead, return them to the nearest store for a full refund. For further information please visit http://www.aldi.co.uk and https://customerservice.aldi.co.uk/contact
Research – USDA-NIFA grant awarded to Arkansas food scientist to investigate low-moisture food safety
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded an Arkansas Agricultural Experiment Station researcher a $200,000 grant to learn more about how much moisture is required to allow bacterial survival in low-moisture foods.
The institute recognizes the dangers of pathogens in low-moisture foods as just two months ago the FDA confirmed five different strains of Cronobacter sakazakii bacteria at an Abbott Nutrition plant in Sturgis, MI, that makes infant formula that was linked to four illnesses and two deaths.
Jennifer Acuff, the awarded researcher and assistant professor in food safety and microbiology with the University of Arkansas System Division of Agriculture, says her research will help develop foundational knowledge on how bacteria persist in low-moisture food processing environments.
“We don’t really know how much water or nutrients are required to sustain these contaminating populations, but we know they can persist in the dry environment for a long time,” Acuff said.
According to Acuff, the goal of the grant is to develop protocols for a laboratory that simulate these persistent bacteria so that they can study how to prevent their formation or mitigate the risks once they do form in a low-moisture food processing environment.
Posted in Cronobacter sakazakii, cross contamination, Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research
Pakistan – Heatwave, unhygienic food increase risk of seasonal infections
Islamabad: Water and food-borne seasonal infections on the rise in the twin-cities of Rawalpindi and Islamabad as the current intense heatwave that has engulfed many parts of Pakistan has made favourable conditions for such infections to transmit rapidly.
The consumption of unhygienic food and locally made beverages has added to the situation as all the major public and private hospitals in the twin-cities including Holy Family Hospital, District Headquarters Hospital, Benazir Bhutto Hospital, and Pakistan Institute of Medical Sciences (PIMS) received a large number of patients with gastroenteritis.
One the major reasons behind the transmission of water-borne infections such as viral hepatitis A&E, and gastroenteritis is the inferno-like temperatures that are hitting the country hard and compelling people to consume more water and locally prepared juices, said Dr Naeem Yousaf.
“My children were also affected with diarrhoea as they went for swimming to beat the heat and unintentionally swallowed contaminated water of the swimming pool,” he added
Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Safety, Food Safety Alert, food safety training, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Water, water microbiology, Water Safety
India – 200 hotels shut in crackdown on stale food after food poisoning death in Kerala
A week after a 16-year-old girl died in north Kerala after consuming stale shawarma, the government launched a crackdown on the eateries during which over 200 hotels were shut and large quantity of stale meat and fish was seized in a week-long operation across the state.
“During the drive, over 500 kg stale meat and 6,000 kg fish laced with chemicals was seized in the state,”said a food safety official said, adding, “the checking drive will be intensified.” Last week, the high court had registered a case suo motu and asked the government and food safety officials to conduct regular examinations instead of acting only after a tragedy.
Posted in food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Food Safety, Food Safety Alert, Food Safety Management, food safety training, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations
Research – Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) on Shiga toxin-producing Escherichia coli (STEC) associated with meat and dairy products
Shiga toxin-producing Escherichia coli (STEC) are an important cause of food-borne disease. Infections can result in a wide range of disease symptoms from mild intestinal discomfort and hemorrhagic diarrhea to severe conditions including haemolytic uremic syndrome (HUS), end-stage renal disease and death. In its report on the global burden of food-borne disease, WHO estimated that in 2010 food-borne STEC caused more than 1.2 million illnesses, 128 deaths, and nearly 13 000 Disability Adjusted Life Years (DALYs) (WHO, 2015). The Codex Committee on Food Hygiene (CCFH) has highlighted the importance of STEC in foods since its 32nd Session in 1999, when it prioritized their presence in beef and sprouts as significant public health problems in Member countries (FAO and WHO, 2000). Following a request from the 47th Session in November 2015 (FAO and WHO, 2016), the FAO and WHO published the report Shiga toxin-producing Escherichia coli (STEC) and food: attribution, characterization and monitoring in 2018 (FAO and WHO, 2018). As part of the 50th session of CCFH in November 2018, the FAO/WHO further updated the committee with additional information on STEC that was subsequently published in the report Attributing illness caused by Shiga toxin-producing Escherichia coli (STEC) to specific foods (FAO and WHO, 2019a). The Codex Alimentarius Commission (CAC) at the 42nd Session, July 2019, approved new work on the development of guidelines for the control of STEC in beef, raw milk and cheese produced from raw milk, leafy greens and sprouts (FAO and WHO, 2019b). To support this work, the Joint FAO/WHO Expert Meeting on Shiga toxin-producing Escherichia coli(STEC) associated with Meat and Dairy Products was convened virtually from 1 to 26 June 2020 to review relevant measures for pre- and post-harvest control of STEC in animals and foods of animal origins. The scientific literature describing physical, chemical and biological control measures (and their combinations) against STEC during primary production, processing and post-processing of raw meat, raw milk and raw milk cheeses was reviewed. The efficacy and utility of reported control measures were scored as high, medium or low, based on expert opinion informed by systematic reviews and/or meta-analyses, when available.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, STEC, STEC E.coli
ECDC – Legionnaires’ disease – Annual Epidemiological Report for 2020
ECDC’s annual surveillance reports provide a wealth of epidemiological data to support decision-making at the national level. They are mainly intended for public health professionals and policymakers involved in disease prevention and control programmes.
Executive summary
- Legionnaires’ disease remains an uncommon and mainly sporadic respiratory infection with an overall notification rate of 1.9 cases per 100 000 population for the EU/EEA in 2020.
- A small decrease in the annual notification rate was observed, down from the 2.2 cases per 100 000 population reported in 2019.
- Notification rates remained heterogenous across the EU/EEA, varying from fewer than 0.5 cases per 100 000 population to 5.7 cases per 100 000 population, with the highest rate reported by Slovenia.
- Four countries (France, Germany, Italy and Spain) accounted for 72% of all notified cases.
- Males aged 65 years and older were most affected (7.1 cases per 100 000 population).
- The number of reported cases to the travel-associated surveillance scheme decreased by 67% in 2020 compared with 2019.
- Only 10% of cases were culture confirmed (10%), likely leading to underestimation of disease caused by Legionella species other than Legionella pneumophila.
Download
Legionnaires’ disease – Annual Epidemiological Report for 2020 – EN – [PDF-2.45 MB]
Posted in Contaminated water, Cooling Towers, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Legionella, Legionnaires’ disease, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Water, water microbiology, Water Safety
Belgium – Abbey cheese 230g from the Carrefour brand – Listeria monocytogenes
Recall from Carrefour
Product: Abbey cheese 230g from the Carrefour brand.
Problem: suspicion of the presence of listeria monocytogenes.
Brussels, 09/05/2022 – Following an inspection and as a precautionary measure to guarantee consumer safety, the MILCOBEL company is requesting that the 230g Carrefour brand Abbey cheese sold in the CATERER section of certain stores be withdrawn from the market Carrefour and Mestdagh in Belgium and remind consumers of this following the possible presence of listeria.
Name: Fromage d’Abbaye 230g
EAN code: 3060921462469
Date of minimum durability: All DDM between 05/12/2022 and 05/14/2022
Batch numbers: 5404454I, 5500955I, 5903159I and 5A0735AI.
This product was marketed in the packaged fresh section of your Carrefour or Mestdagh store
from 04/15/2022 to 05/04/2022.
Carrefour has decided, in collaboration with the AFSCA (Federal Agency for the Safety of the Food Chain), to recall these products from consumers.
All products have been withdrawn from sale. Some of these products were, however, marketed on the Belgian market before the withdrawal measure. It is therefore recommended that people who hold the products described above do not consume them and destroy them or bring them back to the point of sale where they will be refunded to you.
People who have consumed the products mentioned above and who have a fever, isolated or accompanied by headaches, are invited to consult their doctor and report this consumption. These symptoms may be aggravated in young children, immunocompromised subjects and the elderly. These symptoms may suggest listeriosis, a disease with an incubation period of up to eight weeks.
For any additional information , you can contact the Carrefour Belgium consumer service by dialing the free number 0800.9.10.11, from 8.30 a.m. to 8 p.m. on working days and from 9 a.m. to 5 p.m. on Saturdays. The MILCOBEL Company apologizes to the customers of Carrefour and Mestdagh for the inconvenience caused.
Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, food safety training, Food Testing, Listeria, Listeria monocytogenes
Belgium – Chocolate products (chocolate, chewing gum, sweets, cookies, waffles) of the STRAUSS ELITE brand – Salmonella
Recall of Amandex
Products: Chocolate products (chocolate, chewing gum, sweets, cookies, waffles) of the STRAUSS ELITE brand
Problem: Possible presence of Salmonella.
In collaboration with the FASFC, AMANDEX is withdrawing chocolate products (chocolate, chewing gum, sweets, biscuits, waffles) from the STRAUSS ELITE company from sale and recalling them from consumers due to the possible presence of Salmonella.
AMANDEX asks its customers not to consume these products and to return them to the point of sale where they were purchased.
Description of products
– Chocolate products: chocolate, chewing gum, candies, cookies, waffles
– Brand: Elite Strauss
– Regardless of expiry date, batch number and nature of packaging
Complete list of recalled products (PDF) – UPDATE
The products were distributed in different points of sale:
| Point of sale name /
Distribution chain name |
Street + number | Postal code | Commune (city) |
| GROSZ CENTER BV | J.JORDANSTRAAT 64 | 2018 | ANTWERPEN |
| BAK. GOTTESFELD BV | MERCATORSTRAAT 20 | 2018 | ANTWERPEN |
| KATZ-HERSHKOVITZ | ISABELLALEI 47 | 2018 | ANTWERPEN |
| MANDL | LAMORINIERESTRAAT 136 | 2018 | ANTWERPEN |
| Super shop BV | BELGIËLEI 151 | 2018 | ANTWERPEN |
| BRAUN-HERSTIK DEVORA | VAN DIEPENBEECKSTRAAT 63 | 2018 | ANTWERPEN |
| CONVENIENCE | LAMORINIÈRESTRAAT 199 | 2018 | ANTWERPEN |
| Klein’s Voeding | MERCATORSTRAAT 22 | 2018 | ANTWERPEN |
| HOFFMAN ELIEZER | LANGE KIEVITSTRAAT 58 | 2018 | ANTWERPEN |
| PEREL | SIMONSTRAAT 22 | 2018 | ANTWERPEN |
| KING FOOD MANDEL | LAMORINIERESTRAAT 25 | 2018 | ANTWERPEN |
| HUIS VOOR DE JEUGD VZW. | BRIALMONTLEI 48 | 2018 | ANTWERPEN |
| FRESH FOOD (GROSZ). | CHARLOTTELEI 25 | 2018 | ANTWERPEN |
| FREEZE TOV | VANDERKINDEREN STREET 381 | 1180 | BRUSSELS |
| HAMAKOM SRL | HENRI WAFELAERTS STREET 12 | 1060 | BRUSSELS |
| HERCZL&GOLD BV | Provincestraat 216 | 2018 | ANTWERPEN |
| BE.H | PRINS BOUDEWIJENLAAN 9/4A | 2550 | KONTICH |
For any additional information , please contact:
Madame MANDEL via GSM: 0476 447259 or via e-mail: AMANDEX.77@GMAIL.COM
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 in Chocolate
Research – Study Highlights Importance of Cooking Non-Ready-to-Eat Frozen Vegetables, Fruits and Herbs Prior to Eating
The Food Safety Authority of Ireland (FSAI) and safefood today released findings from a comprehensive study which shows a potential low-level risk of illness for consumers who eat non-ready-to-eat* frozen vegetables, fruits or herbs without prior cooking. The microbiological study analysed almost 1,000 samples of frozen vegetables, fruits and herbs for the presence of Listeria monocytogenes,Salmonella, Listeria spp. and E. coli. Listeria monocytogenes was found in 27 of the samples tested (3%), the majority of which were non-ready-to-eat frozen vegetables (21 samples).
The FSAI and safefood stress that whilst the figures were low for the presence of Listeria monocytogenes – it is a potential health risk for people who may eat these non-ready-to-eat frozen foods uncooked frequently, and/or if consumer preparation and handling practices allow Listeria monocytogenes, if present, to grow to levels high enough to cause listeriosis. The consumer research part of the study surveyed 815 people across the island of Ireland and found that 80% said they regularly eat frozen vegetables, 40% eat frozen fruits, and 13% eat frozen herbs. While most (68%) said they would cook the product before eating, others (32%) said they regularly eat one or more types of frozen vegetables, fruits or herbs without cooking them. Strawberries, blueberries, raspberries, and mixed berries were the frozen fruits most likely to be eaten uncooked in a dessert or in a smoothie. A smaller number of consumers said they would regularly eat uncooked non-ready-to-eat frozen vegetables such as sweetcorn, carrots, peas, peppers, and spinach in a salad or as a garnish.
The FSAI and safefood advise that all non-ready-to-eat frozen vegetables, fruits and herbs should be cooked prior to eating and in accordance with the cooking instructions on the label. If these products are eaten uncooked by people who are immunocompromised, pregnant, the elderly or young children, there is risk of serious illness. Symptoms of Listeria monocytogenes infection can include mild flu-like symptoms, or gastrointestinal symptoms such as nausea, vomiting and diarrhoea.
Commenting at the release of the study, Dr Pamela Byrne, Chief Executive, FSAI, emphasised the importance of correct labelling and that caterers and food service businesses must ensure they are following the manufacturers’ instructions when they are preparing food for their customers.
“It is vital that food manufacturers follow best practice guidelines and ensure frozen products that are not ready-to-eat are clearly labelled as such, with clear cooking instructions. They also need to ensure there are no serving suggestions presented on the packaging which could suggest that the products can be eaten thawed without prior cooking – whether they be frozen vegetables, fruit or herbs. Caterers and food service businesses must check the food labels and cook the frozen products, if instructed, so as to ensure that the food they are serving to their customers is safe to eat.”
Commenting, Dr Gary A Kearney, interim Chief Executive safefood said: “We know from social media that there’s a growing trend for people to eat frozen fruit and vegetables raw in things like smoothies and salads. While the risk of contracting a Listeria infection is low, it’s still a risk you can avoid by reading the manufacturer’s instructions and cooking these frozen foods before you eat them. Those most at risk from a Listeria infection include young children, pregnant women and people with an underlying medical condition or weakened immunity, If the product says, ‘cook before eating’, we would remind people to always follow that advice.”
Posted in Decontamination Microbial, 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, Research, Salmonella
