Category Archives: Food Microbiology Blog

UK – PASCO Foods recalls PASCO Delhi Tikka Masala and PASCO Rajestani Jalfrezi cooking sauces because of shortened shelf life

Posted on September 30, 2022 by | Leave a comment

FSA

Rajestani Jalfrezi Cooking Sauce because of a production fault which has shortened the shelf life of the product, making them unsafe to eat.

Product details

PASCO Delhi Tikka Masala Cooking Sauce
Pack size 350g
Batch code 228092/1, 228092/2 and 228092/3
Best before 29 August 2024
PASCO Delhi Tikka Masala Cooking Sauce
Pack size 350g
Batch code 229020
Best before 02 September 2024
PASCO Rajestani Jalfrezi Cooking Sauce
Pack size 350g
Batch code 228062/1, 228062/2, 228062/3 and 228062/4
Best before 26 August 2024
PASCO Rajestani Jalfrezi Cooking Sauce
Pack size 350g
Batch code 228072/1 and 228072/2
Best before 27 August 2024

Risk statement

A production fault has shortened the shelf life of these products, making them unsafe to eat.

Action taken by the company

PASCO is recalling the above products from customers. The company has also issued a point-of-sale notice to its customers. These notices explain to customers why the product is being recalled and tells them what to do if they have bought the product. Please see attached notice.

Customer notice: PASCO Tikka Masala Sauce and PASCO Rajestani Jalfrezi Sauce (230.22 KB)

Our advice to consumers

If you have bought any of the above products do not eat them. Instead, return them to the store from where they were bought for a full refund, no receipt is required. If you would like any further information, please contact PASCO Customer Relations on 01942 493220.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, Food Safety Management, fsa, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Research -Microbial safety and sanitary quality of strawberry primary production in Belgium: risk factors for Salmonella and Shiga toxin producing Escherichia coli (STEC) contamination

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Academia Edu

Hepatitis A kswfoodworld

ABSTRACT 
Strawberries are an important fruit in Belgium both in production and consumption, but little
information is available about the presence of Salmonella  and STEC in these berries, the risk
factor in agricultural production and possible specific mitigation options. In 2012, a survey
was undertaken of three soil and three soilless cultivation systems in Belgium.
No Salmonella spp. was isolated. No STEC was detected in the strawberry samples (0 out of 72), but STEC
was detected by qPCR in 11 out of 78 irrigation water and 2 out of 24 substrate samples.
Culture isolates were obtained for 2 out of 11 qPCR positive irrigation water samples and 2
out of 2 substrate samples. Multivariable logistic regression analysis revealed elevated generic  E. coli
numbers (odds ratio (OR) for 1 log increase being 4.6) as the most important risk factor for STEC, together with the berry picking season (elevated risk in summer). Presence of generic  E. coli in the irrigation water (≥ 1 cfu per 100 ml) was mainly influenced by the type of irrigation water (collected rainfall water stored in ponds was more often contaminated than ground water pumped from boreholes (OR = 5.8)) and the lack of prior treatment (untreated water versus water subjected to sand filtration prior to use (OR = 19.2)). The follow-up study in 2013 at one of the producers indicated cattle as the most likely source of 
STEC contamination of the irrigation water.

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Posted in bacterial contamination, Contaminated water, cross contamination, Decontamination Microbial, E.coli, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella, STEC, STEC E.coli, Water, water microbiology, Water Safety

Research – Biofilm formation in food industries: A food safety concern

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Academia Edu

Foodborne diseases have always been a threat to human health. They are considered an emergent public health concern throughout the world. Many outbreaks have been found to be associated with biofilms. It is well documented that biofilms have become a problem in food industries as it renders its inhabitants resistant to antimicrobial agents and cleaning. In this review, biofilms formation in dairy, fish processing, poultry, meat, and Ready-To-Eat foods industries are discussed, as well as the biofilms forming abilities of various microorganisms and the influence of food contact surface materials on biofilm formation. In addition, the conventional and emergent control strategies used to gain more proximity to efficiently maintain good hygiene throughout food industries is discussed.

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Posted in Biofilm, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research

Research – Study Examines Listeria, Salmonella Survival in Dry Packaging Facilities, Efficacy of Sanitizers

Posted on September 30, 2022 by | Leave a comment

Food Safety Magazine

An ongoing study funded by the Center for Produce Safety (CPS) is examining the survival of Salmonella and Listeria monocytogenes on surfaces in dry food packaging facilities, as well as the efficacy of dry cleaning processes on pathogen reduction. The study, led by Clemson University researchers Paul Dawson, Ph.D., and Kay Cooksey, Ph.D., aims to improve produce safety by identifying and investigating critical areas for microbial risk that exist in packinghouse environments after the washing, waxing, and drying steps.

Dr. Dawson chose to focus on Salmonella and L. monocytogenes due to their prevalence in produce packaging facilities, as well as their differing physiological characteristics. For instance, packaging facilities issued recalls for stone fruits contaminated with L. monocytogenes and peaches contaminated with Salmonella in 2016 and 2020, respectively. Additionally, while Salmonella is resistant to drying and can persist on surfaces with low water activity, L. monocytogenes survives and grows under cool, damp conditions. Salmonella can still survive in lower temperatures, but its growth is inhibited.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella

Netherlands – Crave Chips variant Cheese from The Organic Crave Company – Salmonella

Posted on September 30, 2022 by | Leave a comment

NVWA

Safety warning Crave Chips variant Cheese from The Organic Crave Company

The Organic Crave Company warns against Crave Chips variant Cheese from The Organic Crave Company. The product may be contaminated with salmonella. Do not eat the product.

See the website of the Bickery Food Group

Which product is it?

  • Crave Chips variant Cheese packaging
  • Best before date (Best before): 08-05-2023
  • Lot number: 20202008D

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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

USA – The Chai Box Announces Voluntary Recall of Chai Concentrate Mix and Chai Concentrate Unsweetened Mix Due to Potential Clostridium Botulinum Contamination

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FDA

Front product label, Chai Concentrate 16 oz

Summary

Company Announcement Date:
FDA Publish Date:
Product Type:
Food & Beverages
Reason for Announcement:
Potential under-processing which may lead to Clostridium botulinum contamination.
Company Name:
The Chai Box
Brand Name:
The Chai Box
Product Description:
CHAI CONCENTRATE MIX AND CHAI CONCENTRATE UNSWEETENED MIX

Company Announcement

Marietta, GA, September 29, 2022 – The Chai Box announced a recall of 16 oz glass bottles Chai Concentrate Mix, UPC 7 93611 81925 2 and 64 oz plastic bottles of Chai Concentrate Mix UPC 7 93611 81926 9 and 16 oz glass bottles Unsweetened Chai Concentrate Mix, UPC 793611819252 and 64 oz plastic bottles of Unsweetened Chai Concentrate Mix UPC 793611819269 due to potential under-processing which may lead to Clostridium botulinum contamination. These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life-threatening illness if consumed. No other production codes or products are affected by this recall.

It is important to note that there have been no reports of illness associated with this product to date.

The products subject to recall are 16 oz glass bottles and 64 oz plastic bottles with Best By dates between 09/22/2022 and 03/16/2023. Please see that attached photos for ease of identification of the products.

We were notified of the problem during a process review by the Georgia Department of Agriculture. The products were shipped nationwide to consumers, retailers and wholesalers. Some product was also shipped to two consumers in Canada. Product is available online and via retail and wholesale facilities.

The Best By date is either etched on the bottles or on a sticker is located on the bottom or side of the bottles. If consumers have any product with the indicated “Best By” dates, they should return it to the place of purchase for a full refund or exchange. Consumers with questions may contact the company by calling 844-242-4269, Monday-Friday, 9:00 am – 5:00 pm Eastern Time or by emailing at recall@thechaibox.com.

Company Contact Information

Consumers:
The Chai Box
 844-242-4269
 recall@thechaibox.com

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Posted in Clostridium, Clostridium botulinum, FDA, 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 Management, Food Testing, Food Toxin

RASFF Alerts – Salmonella – Sesame Seeds – Polish Chicken Products – Chicken Burger – Sesame Paste – Chicken Breast – Salted Chicken

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RASFF

Salmonella enterica ser. Enteritidis detected in chilled boneless skinless chicken breast from Poland in Romania

RASFF

Salmonella spp in frozen chicken burgers from Greece in Bulgaria and the Czech Republic

RASFF

Salmonella spp. in sesame paste from Turkey in Austria, France, Germany, Slovenia

RASFF

SALMONELLA IN SESAME SEEDS FROM TURKEY in Greece

RASFF

SALMONELLA IN SESAME SEEDS FROM TURKEY in Greece

RASFF

SALMONELLA IN SESAME SEEDS FROM TURKEY in Greece

RASFF

SALMONELLA IN SESAME SEEDS FROM TURKEY in Greece

RASFF

SALMONELLA IN SESAME SEEDS FROM TURKEY in Greece

RASFF

SALMONELLA IN SESAME SEEDS FROM TURKEY in Greece

RASFF

SALMONELLA IN SESAME SEEDS FROM TURKEY in Greece

RASFF

SALMONELLA IN SESAME SEEDS FROM TURKEY in Greece

RASFF

Salmonella enteritidis in Chicken breast from the Netherlands in the UK and Northern Ireland

RASFF

Salmonella (presence /25g) in frozen salted chicken from Thailand in the Netherlands

RASFF

Salmonella (presence /25g) in frozen salted chicken from Thailand in the Netherlands

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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, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella Sesame Seeds

RASFF Alert – Bacillus cereus – Fresh Spinach

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RASFF

Bacillus cereus (with diarrhoeic toxin-producing capacity) in fresh spinach from Italy in Germany

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Posted in Bacillus, Bacillus cereus, 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 Management, Food Testing, Food Toxin, RASFF

RASFF Alerts – Histamine – Tuna Cans – Sardines

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RASFF

Detection of histamine on tuna cans from Spain in France

RASFF

Detection of histamine in a batch of sardines from the UK in France

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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, Histamine, RASFF

RASFF Alerts – E.coli – Petit Pont L’eveque Cheese – Mussels

Posted on September 30, 2022 by | Leave a comment

RASFF

Petit Pont l’evêque – E. coli from France  in Belgium and Luxembourg

RASFF

E. coli in bouchot mussels from France in China, Hong Kong and Macau

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Posted in E.coli, 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, Food Toxin, RASFF