Axfood is recalling Garant Organic beef & pork (mixed mince) 18%, 500 grams, after it was found that a limited batch of the product contains salmonella.
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Category Archives: Food Microbiology Blog
Sweden – Axfood recalls Garant Organic beef & pork (mixed mince) 18%, 500 g – Salmonella
France – Chicken wing – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name Champagne poultry
- Model names or references Paprika Chicken Wing, Mexican Chicken Wing, Paprika Chicken Wings, Mexican Chicken Wings, Chicken Chick’wings, Mexican Chick’wings
- Identification of products
GTIN Batch Date 3435660626579 21625506 Use-by date 08/16/2022 3435660626579 21625506 Use-by date 08/15/2022 3284870690692 21625506 Use-by date 08/18/2022 3284870690692 21625506 Use-by date 08/19/2022 3284870690692 21625506 Use-by date 20/08/2022 3284870690692 21625506 Use-by date 08/21/2022 3284870756077 21625506 Use-by date 08/17/2022 3284870756084 21625506 Use-by date 08/17/2022 3284870766984 21625506 Use-by date 08/15/2022 3284870766991 21625506 Use-by date 08/18/2022 3284870766991 21625506 Use-by date 08/19/2022 3284870766991 21625506 Use-by date 20/08/2022 3284870766991 21625506 Use-by date 08/21/2022 3284870777652 21625506 Use-by date 08/15/2022 3284870777652 21625506 Use-by date 08/16/2022 3284870759856 21620206 Use-by date 08/15/2022 3284870765024 21620206 Use-by date 08/15/2022 3284870765024 21620206 Use-by date 08/18/2022 3284870765031 21620206 Use-by date 08/15/2022 3284870765031 21620206 Use-by date 08/18/2022 3284870769282 21620206 Use-by date 08/15/2022 - Marketing start/end date From 05/08/2022 to 21/08/2022
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 51.101.001 CE
- Geographic area of sale Regions: Grand-Est, Hauts-de-France, Ile-de-France
- DistributorsU, Alphaprim, Auchan, Leclerc, Carrefour, Intermarché
- List of points of saleTraceability_recall_withdrawal_theft_Champenoises.pdf
Practical information regarding the recall
- Reason for recall Presence of Listeria in high quantity
- Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
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, Listeria, Listeria monocytogenes
France – Chicken Wing – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name Smart prices
- Model names or references Mexican chicken wing, Chicken wing with paprika
- Identification of products
GTIN Batch Date 3284870714848 21625506 Use-by date 08/13/2022 3284870714848 21625506 Use-by date 08/12/2022 3284870714848 21625506 Use-by date 08/15/2022 3284870714848 21625506 Use-by date 08/14/2022 3284870714848 21625506 Use-by date 08/11/2022 3284870714848 21625406 Use-by date 08/11/2022 3284870714848 21625406 Use-by date 08/12/2022 3284870770004 21625506 Use-by date 08/12/2022 3284870770004 21625506 Use-by date 08/13/2022 3284870770004 21625506 Use-by date 08/15/2022 3284870770004 21625406 Use-by date 08/12/2022 - Marketing start/end date From 05/08/2022 to 15/08/2022
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 51.101.001 CE
- Geographic area of sale Regions: Grand-Est, Hauts-de-France, Ile-de-France
- Distributors Leclerc, Cora, Crossroads
- List of points of saleTraceability_reminder_withdrawal_Smart_Prices.pdf
Practical information regarding the recall
- Reason for recall presence in high quantity of Listeria
- Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
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, Listeria, Listeria monocytogenes
USA – King’s Hawaiian® Issues Voluntary Recall of Pretzel Slider Buns, Pretzel Hamburger Buns and Pretzel Bites Due to the Recall of an Ingredient from Supplier Lyons Magnus – Cronobacter
Summary
- Company Announcement Date:
- FDA Publish Date:
- Product Type:
- Food & Beverages
- Reason for Announcement:
-
Due to the potential for microbial contamination, including Cronobacter sakazakii and Clostridium botulinum
- Company Name:
- King’s Hawaiian
- Brand Name:
-
King’s Hawaiian
- Product Description:
-
Pretzel Slider Buns, Pretzel Hamburger Buns and Pretzel Bites
Company Announcement
LOS ANGELES, Aug. 11, 2022 – King’s Hawaiian is voluntarily recalling its Pretzel Slider Buns, Pretzel Hamburger Buns and Pretzel Bites products out of an abundance of caution following a recall of an ingredient used in the pretzel products from one of its suppliers, Lyons Magnus. Lyons Magnus is recalling this ingredient due to the potential for it to cause microbial contamination including from the organisms Cronobacter sakazakii and Clostridium botulinum. While no illnesses associated with King’s Hawaiian pretzel bread have been reported, and no pathogens have been found in any King’s Hawaiian products to date, the recall is being conducted to ensure consumer safety.
This recall does not impact any other King’s Hawaiian products, as no other products use this ingredient from Lyons Magnus. King’s Hawaiian will resume producing all pretzel products once the company has ensured all current product has been disposed of and has confirmed the safety of all ingredients.
Consumers in possession of any King’s Hawaiian Pretzel Slider Buns, King’s Hawaiian Pretzel Hamburger Buns or King’s Hawaiian Pretzel Bites should dispose of the product. Consumers can contact King’s Hawaiian at 877-695-4227, Monday through Friday from 8:30 a.m. to 5:00 p.m. PT, if they have any questions, or to request replacement product.
King’s Hawaiian advises that consumers in possession of any King’s Hawaiian Pretzel Slider Buns, King’s Hawaiian Pretzel Hamburger Buns or King’s Hawaiian Pretzel Bites should dispose of the product
Posted in Cronobacter sakazakii, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing
UK – Asda recalls Asda White Lasagne Sauce because of a possible microbiological contamination risk
Asda is taking the precautionary action of recalling Asda White Lasagne Sauce because of a possible microbiological contamination risk due to a production fault. The issue only affects products sold at Asda stores in the North West of England, North Midlands and North Wales.
Product details
| Asda White Lasagne Sauce | |
|---|---|
| Pack size | 480g |
| Best before | 03 February 2024 |
Risk statement
This product may contain microbiological contamination and could be unsafe to eat.
Action taken by the company
Asda is recalling the above product from affected stores only. Point of sale notices will only be displayed in affected Asda stores. 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 the point of sale notice for a full list of affected stores.
Our advice to consumers
If you have bought the above product do not eat it. Instead, return it to the Asda store from where it was bought for a full refund, no receipt required. If you would like any further information, please contact Asda Customer Relations on 0800 952 0101.
Posted in bacterial contamination, cross contamination, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, microbial contamination
UK – Cérélia recalls two types of Abra-ca-Debora Dutch Pancakes because of possible contamination with Listeria monocytogenes
Cérélia is recalling two types of Abra-ca-Debora Dutch Pancakes because they might contain Listeria monocytogenes.
Product details
| Abra-ca-Debora 6 Original Dutch Pancakes | |
|---|---|
| Pack size | 375g |
| Batch code | 1000050799 |
| Best before | 30 August 2022 |
| Abra-ca-Debora 6 Original Dutch Pancakes | |
|---|---|
| Pack size | 375g |
| Batch code | 1000050800 |
| Best before | 01 September 2022 |
| Abra-ca-Debora 6 Sweet Dutch Pancakes | |
|---|---|
| Pack size | 375g |
| Batch code | 1000050803 |
| Best before | 30 August 2022 |
| Abra-ca-Debora 6 Sweet Dutch Pancakes | |
|---|---|
| Pack size | 375g |
| Batch code | 1000050804 |
| Best before | 02 September 2022 |
Risk statement
The products listed above might be contaminated with Listeria monocytogenes
Symptoms caused by this organism can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis.
Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems.
Action taken by the company
Cérélia 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 any of the products.
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. For more information, please contact Cérélia Belgium at qa@cerelia.com
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, fsa, Listeria, Listeria monocytogenes
Research – Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets
Cold plasma (CP) has become an alternative to conventional thermal processing of food products. In this study, the effect of cold plasma treatment time on the inactivation and quality of tilapia fillets was investigated. The surfaces of tilapia fillets were inoculated with Salmonella enteritis (S. enteritis), Listeria monocytogenes (L. monocytogenes), and a mixture of both before being treated with cold plasma at 70 kV for 0, 60, 120, 180, 240, and 300 s. With the extension of treatment time, the number of colonies on the surface of the fillets decreased gradually; after 300 s of cold plasma treatment, S. enteritis and L. monocytogenes populations were reduced by 2.34 log CFU/g and 1.69 log CFU/g, respectively, and the a* value and immobile water content decreased significantly (p < 0.05), while the free water content increased significantly (p < 0.05). TBARS value increased significantly (p < 0.05) to 1.83 mg MDA/kg for 300 s treatment. The carbonyl value and sulfhydryl value of sarcoplasmic protein significantly (p < 0.05) increased and decreased, respectively, as treatment time extension, while no significant changes were found in myofibrillar protein. No significant differences were observed in pH, b* value, elasticity, chewiness, thiol value, and TVB-N value. The results showed that cold plasma had an inactivation effect on tilapia fillets and could preserve their original safety indicators. It was concluded that CP treatment could be used as an effective non-thermal method to maintain the quality of tilapia fillets and extend their shelf-life. View Full-Text
Posted in Cold Plasma, 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, Microbiology Risk, Research, Salmonella
Denmark – Health and Economic Burden of Seven Foodborne Diseases in Denmark, 2019
We ranked seven foodborne pathogens in Denmark on the basis of their health and economic impact on society in 2019. We estimated burden of disease of infections with Campylobacter spp., Salmonella spp., Shiga toxin-producing Escherichia coli (STEC), Yersinia enterocolitica, Listeria monocytogenes, norovirus, and hepatitis A virus in terms of incidence, mortality, disability-adjusted life years (DALY), and economic burden in terms of direct and indirect health costs. These seven pathogens accounted for 268,372 cases, 98 deaths, and 3121 DALYs, and led to a total expenditure of 434 million Euro in 1 year in a country with 5.8 million citizens. Foodborne infections by Campylobacter, Salmonella, and norovirus caused the most DALYs, whereas Campylobacter, and norovirus and STEC had the higher costs. A combination of disease burden and cost of illness estimates is useful to inform policymaking and establish food safety priorities at the national level.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Food Virus Death, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Research, Salmonella, STEC, STEC E.coli, Yersinia, yersinia enterocolitica
Research – Oil-based systems show promise for eradicating Salmonella on food production machinery
Recent outbreaks of food-borne Salmonella have been associated with chocolate and peanut butter. Although Salmonella cannot grow in either of these low-water foods, the cells survive, becoming more resistant to heat treatment, which has contributed to recent outbreaks. New research published in Applied and Environmental Microbiology suggests that oil formulations with food-grade organic acids can kill dried Salmonella on stainless steel surfaces.
“Cleaning and sanitation of manufacturing environments are critical for a safe food supply,” said lead author Lynne McLandsborough, Ph.D., a professor of food science at University of Massachusetts Amherst. However, water-based cleaning is rarely used in processing peanut butter, because it promotes microbial growth. “Also, as anyone who has baked peanut butter cookies can tell you, peanut butter and water do not mix, and cleanup with water is challenging,” said McLandsborough.
Instead, manufacturers often remove residual peanut butter from manufacturing systems using heated oil, followed by overnight cooling and application of flammable alcohol-based sanitizing agents.
In the study, McLandsborough and collaborators dried Salmonella on stainless steel surfaces at controlled relative humidity. They then covered the dried bacteria with various oils with organic acids, varying the acid type, concentration, contact time and treatment temperature to identify highly antimicrobial formulations.
By using peanut oil mixed with acetic acid at a concentration about half that of household vinegar and applying heat, “killing was much greater than expected, indicating a synergistic effect,” said McLandsborough. “Our results show that acidified oils could be used as an effective means of sanitation in low-moisture food processing facilities, where water-based cleaning can be challenging.”
“To our knowledge, using oils as a carrier of organic acids is a novel approach to delivering antimicrobial compounds against food-borne pathogens,” said McLandsborough. The research may thus lead to adaptation of oil-based systems for industrial cleaning, for example, of machinery for processing chocolate and peanut butter, said McLandsborough. “That would enable more frequent cleaning, boosting the safety of these products.”
Research – A multi-jurisdictional outbreak of Salmonella Typhimurium infections linked to backyard poultry—Australia, 2020
Zoonotic salmonellosis can occur either through direct contact with an infected animal or through indirect contact, such as exposure to an infected animal’s contaminated environment. Between May and August 2020, a multi-jurisdictional outbreak of Salmonella Typhimurium (STm) infection due to zoonotic transmission was investigated in Australia. In total, 38 outbreak cases of STm with a median age of 5 years were reported. Epidemiological investigation showed contact with live poultry to be a common risk factor with most cases recently purchasing one-week old chicks from produce/pet stores. Traceback investigation of cases identified 25 product/pet stores of which 18 were linked to a single poultry breeder farm. On farm environmental sampling identified the same STm genotype as identified in cases. Whole genome sequencing of both environmental and human outbreak isolates found them to be highly related by phylogenetic analysis. This investigation describes the first documented widespread zoonotic salmonellosis outbreak in Australia attributed to backyard poultry exposure and identified potential risk factors and prevention and control measures for future outbreaks. Prevention of future outbreaks will require an integrated One Health approach involving the poultry industry, produce/pet store owners, animal healthcare providers, public health and veterinary health agencies and the public.
