| Name | Smoked Salmon Fleece |
| Brand | Nun |
| Barcode | 5425016571842 |
| Use-by date (UBD) | 10/11/2024 – 17/11/2024 |
| Batch | 72973, 573258, 573547, 573814, 574124, 574371 |
| Name | Smoked Salmon Wrap |
| Brand | Nun |
| Unit | 200 g |
| Barcode | 5425016572085 |
| Use-by date (UBD) | 10/11/2024 – 17/11/2024 |
| Batch | 572970, 573256, 573545, 573811, 574121, 574369 |
Distribution possible in different points of sale in Luxembourg.
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 Testing, Listeria, Listeria monocytogenes, Listeria Smoked Fish
Clostridium perfringens has been confirmed as the cause of more than 100 students falling ill at a university in New Zealand.
Health New Zealand and the Ministry for Primary Industries (MPI) investigated the outbreak among pupils at the University of Canterbury’s University Hall in Christchurch. Students fell ill a few weeks ago during the end-of-year exam period.
Laboratory testing and survey data confirmed New Zealand Food Safety’s theory that the outbreak was likely caused by unsafe preparation of shredded chicken served to students as part of a meal.
Posted in Clostridium, Clostridium perfringens, 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, MPI
Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
WITHOUT
Model names or references
SARDINE FILLETS
Product identification
Batch
343040270
Packaging
RETAIL
Start/End of marketing date
From 05/11/2024 to 08/11/2024
Storage temperature
Product to be kept in the refrigerator
Additional information
SARDINE FILLETS SOLD FROM NOVEMBER 5 TO 8
Geographic area of sale
SARTHE
Distributors
INTERMARCHE LE MANS BEAUREGARD
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine
Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
Pierucci
Model names or references
Sheep’s Tomme 200 g portion
Product identification
Batch
9114 appearing on the back label
10094 appearing on the back label
Packaging
Under film
Start/End of marketing date
Since 09/11/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 2B 346 003 CE
Geographic area of sale
Whole France
Distributors
GMS, retail stores
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 France, Listeria in Cheese, Listeria monocytogenes
New Zealand Food Safety (NZFS) is advising the public not to collect or consume shellfish gathered from an area of the Bay of Plenty due to the presence of paralytic shellfish toxins.
“Routine tests on tuatua from Waihi Beach have shown levels of paralytic shellfish toxins more than double the safe limit,” says NZFS deputy director-general Vincent Arbuckle.
The warning extends from the southern end of Pauanui Beach down to the entrance of Tauranga Harbour, by Mount Maunganui. The warning also includes Tauranga Harbour.
“Please do not gather and eat shellfish from this area because anyone doing so could get sick.
“Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes) and Cook’s turban. Kina are still safe to eat.
“It’s also important to know that cooking the shellfish does not remove the toxin.”
Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to 3 hours of eating and may include:
Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process. Finfish are not affected by this public health warning, but we advise gutting the fish and discarding the liver before cooking.
NZFS has had no notifications of associated illness.
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
“NZFS is monitoring shellfish in the region and will notify the public of any changes to the situation, says Mr Arbuckle.
Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by NZFS to ensure they are safe to eat.
For further information and general enquiries, call MPI on 0800 00 83 33 or email info@mpi.govt.nz
For media enquiries, contact the media team on 029 894 0328.
Do not consume, use, sell, serve or distribute recalled products
The affected product is being recalled from the marketplace due to possible Salmonella contamination.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
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, Salmonella in Nuts
We at Pumpkin Organics GmbH are committed to the highest quality standards. During random checks, isolated cases of mold were found in Pumpkin Organics Organic Carrot-Orange Oat Bar, 20g. For reasons of consistent and precautionary consumer protection, we have initiated a precautionary recall of the following product: Pumpkin Organics Organic Carrot-Orange Oat Bar, 20g with the GTIN: 4260526593783 with a best-before date of January 12, 2025 and the batch number 12012025. Only this best-before date/batch number is affected by the recall. The best-before date can be found on the side of the package.
Consumption is not recommended because mold can be harmful to health.
Other products from Pumpkin Organics and other product batches of the Carrot-Orange Oat Bar, 20g are not affected.
To be on the safe side, we ask you not to consume the affected bars of the Pumpkin Organics Organic Oat Bar Carrot-Orange, 20g variety.
Of course, all products with the best-before date mentioned above can be returned. Customers will receive a refund of the purchase price even without a proof of purchase.
If you have any questions, please contact Pumpkin Organics GmbH on the German phone number +49 89 215415210 (Mon-Fri 09:00-17:00) or by email to hello@pumpkin-organics.com .
Pumpkin Organics regrets the inconvenience caused and apologizes to all customers.
The warning does not indicate that the risk was caused by the producer, manufacturer, importer or distributor.
Posted in AGES, 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, mold, Mold/ MouldAscospores, Mould/Mold, Visible Mould/Mold
Grimmway Farms has issued a recall of select organic whole carrots and organic baby carrots that should no longer be in grocery stores but may be in consumers’ refrigerators or freezers.
These products may have been contaminated with Shiga toxin-producing Escherichia coli (E. coli) O121:H19. E. coli O121:H19 is a bacterium that can cause serious and sometimes fatal infections in young children, elderly people, and those with a weakened immune system. Some infections can cause severe bloody diarrhea conditions, such as a hemolytic uremic syndrome, or the development of high blood pressure, chronic kidney disease, and neurologic problems. Symptoms include severe stomach cramps, diarrhea, fever, nausea, and/or vomiting. The incubation period for E. coli O121:H19 in humans can range from 24 hours to as much as ten days. The average incubation period is 3 to 4 days.
Posted in E.coli O121, 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, product recall, Recall, STEC, STEC E.coli, STEC E.coli O121
Product Category
Food
Product subcategory
Prepared meals and snacks
Product brand name
FOREST COLOR
Model names or references
COLOR FOREST BUCKWHEAT, VEGETABLES AND CHICKPEAS FOREST STYLE
Product identification
GTIN Batch Date
3770008754713 08102024 Expiry date 07/02/2026
Packaging
transparent doypack in a cardboard case
Start/End of marketing date
From 10/17/2024 to 11/08/2024
Storage temperature
Product to be stored at room temperature
Geographic area of sale
Regions: Brittany
Distributors
see list of points of sale
In agreement with the AFSCA, NONNA is withdrawing the products “WRAP SAUMON, BUN SAUMON, TRIANGLE SAUMON, POLAIRE SAUMON” of the Nonna brand from sale and recalling them from consumers due to the possible presence of Listeria monocytogenes.
Nonna asks its customers not to consume these products and to return them to the point of sale where they were purchased, where they will be refunded.
Product Description:
Product Name: SALMON BUN
Batch Numbers: 572994, 573280, 573571, 573832, 574161, 574392
Best Before Dates: Between 10/11/2024 and 17/11/2024
Product name: POLAIRE SAUMON
Batch numbers: 572994, 573280, 573571, 573832, 574161, 574392
Expiry dates (UBD): between 10/11/2024 and 17/11/2024
Product Name: TRIANGLE SALMON
Batch Numbers: 572960, 573247, 573536, 573802, 574112, 574360
Best Before Dates: Between 12/11/2024 and 19/11/2024
Product Name: SALMON WRAP
Batch Numbers: 572970, 573256, 573545, 573811, 574121, 574369
Best Before Dates: Between 10/11/2024 and 17/11/2024
The products were distributed to various points of sale.
For further information , please contact Nonna on 081 600 803.
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes
FoodWorld 