Category Archives: Food Microbiology Research

Belgium – DG Sante raises concerns on Belgian microbial controls

Food Safety News

Belgium’s system to prevent microbiological risks before and during harvest of certain foods has been criticized by the EU’s health and safety body. Officials in Belgium disagree.

A DG Sante audit found Belgium’s program is not designed to identify businesses that don’t have measures to stop the risk of contamination at these stages of production of food of non-animal origin (FNAO), which include fruits and vegetables.

The audit took place in late October 2020 but the coronavirus pandemic meant findings are based on a remote review of documentation and video interviews with officials. It was the second audit of official controls on FNAO in Belgium. A 2015 report made one recommendation but in the latest assessment DG Sante found the adopted measures were not sufficient.

France – SUPERIOR PORK ROAST BROWN IN THE OVEN – Listeria monocytogenes

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Meats
  • Product brand name Brocéliande
  • Names of models or references SUPERIOR PORK ROAST BROWN IN THE OVEN
  • Product identification
    GTIN Lot Dated
    3700133904189 00997528 and 00997557 Use-by date between 08/16/2021 and 08/21/2021
  • Products ListPoster_LISTERIA_lots_997528 ___ 997557-_BROCELIANDE.pdfAttachment
  • Packaging Variable 3.5kg piece
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 35.022.001 CE
  • Geographical sales area Whole France
  • Distributors See list
  • List of points of saleClient_list_Brocéliande.pdf

Practical information regarding the recall

  • Reason for recall Presence of mono potential Listeria – Precautionary measure
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
  • Consumer behavior Stop consuming
    Return the product to the point of sale
    Contact the point of sale
    Destroy the product
  • Sanitary recommendation People who have consumed the “products” mentioned above and who have fever, isolated or accompanied by headaches, and muscle aches, are invited to consult their doctor, notifying him of this consumption. Serious forms with neurological complications and maternal or fetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should pay special attention to these symptoms. Listeriosis is a disease that can be serious and can take up to eight weeks to incubate.
  • Contact number0660366396
  • Compensation modalities Repayment
  • End date of the recall procedure Friday 13 August 2021

Australia Research – Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual report of the OzFoodNet network, 2013–2015

Au Gov

This report summarises the incidence of diseases potentially transmitted by food in Australia, and details outbreaks associated with food that occurred during 2013–2015.
OzFoodNet sites reported an increasing number of notifications of 12 diseases or conditions that may be transmitted by food (botulism; campylobacteriosis; cholera; hepatitis A; hepatitis E; haemolytic uraemic syndrome (HUS); listeriosis; Salmonella Paratyphi (paratyphoid fever) infection; salmonellosis; shigellosis; Shiga toxin-producing Escherichia coli(STEC) infection; and Salmonella Typhi (typhoid fever) infection), with a total of 28,676 notifications received in 2013; 37,958 in 2014; and 41,226 in 2015.
The most commonly-notified conditions were campylobacteriosis (a mean of 19,061 notifications per year over 2013–2015) and salmonellosis (a mean of 15,336 notifications per year over 2013–2015). Over these three years, OzFoodNet sites also reported 512 outbreaks of gastrointestinal illness caused by foodborne, animal-to-person or waterborne disease, affecting 7,877 people, and resulting in 735 hospitalisations and 18 associated deaths.
The majority of outbreaks (452/512; 88%) were due to foodborne or suspected foodborne transmission. The remaining 12% of outbreaks were due to waterborne or suspected waterborne transmission (57 outbreaks) and animal-to-human trans-mission (three outbreaks). Foodborne and suspected foodborne outbreaks affected 7,361 people, resulting in 705 hospitalisations and 18 deaths.
Salmonella was the most common aetiological agent identified in foodborne outbreaks (239/452; 53%), and restaurants were the most frequently-reported food preparation setting (211/452; 47%). There were 213 foodborne outbreaks (47%) attributed to a single food commodity during 2013–2015, with 58% (124/213) associated with the consumption of eggs and egg-based dishes.

Singapore – Recall of raw oysters linked to Vibrio parahaemolyticusoutbreak in USA

Click to access sfa-media-release—recall-of-raw-oysters-linked-to-vibrio-parahaemolyticus-outbreak-in-usa.pdf

Research – ECDC rapid risk assessment: increase in OXA-233 producing E.coli in the EU, EEA and UK since 2013

HPS

Article: 55/3005

The European Centre for Disease Prevention and Control (ECDC) has published an update to an existing risk assessment, first produced in response to evidence of healthcare associated transmission of OXA-244 producing Escherichia coli (E. coli) in the EU and EEA. A doubling of cases in the main cluster, and three new countries detecting cases, confirm the high risk for further spread of OXA-244 producing E. coli.

An urgent enquiry was made to ECDC’s Epidemic Intelligence Information System (EPIS), regarding a healthcare-associated outbreak involving 12 cases of OXA-244 producing E. coli in Norway. Subsequently, national public health reference laboratories in EU and EEA countries were invited to submit to ECDC whole genome sequencing (WGS) data, collected since the previous rapid risk assessment was published on 18 February 2020.

The analysis included WGS data submitted to ECDC from 13 countries, completed with data from the public domain. Among 458 isolates of E. coli ST38, 370 carried the blaOXA-244 gene encoding for the OXA-244 carbapenemase. Several clusters were identified, including one large cluster with 225 closely-related OXA-244-producing E. coli ST38 isolates. Of these, 210 isolates were detected in 11 EU and EEA countries and the UK, and 15 isolates were from other countries.

The source and route of transmission for OXA-244-producing E. coli in the EU, EEA and UK is currently unclear, and there is a need for further investigation to determine this so that control measures can be put in place. The wide geographical dispersion of cases within countries, without cases being linked in place and time, indicates transmission in the community as the main mode of spread.

Source: ECDC, 20 July 2021

USA – Voluntary Recall Notice of McCormick Italian Seasoning Products and Frank’s RedHot Buffalo Ranch Seasoning Due to Possible Salmonella Risk

FDA

Company Announcement

McCormick & Company, Inc. is initiating a voluntary recall of McCormick Perfect Pinch Italian Seasoning, McCormick Culinary Italian Seasoning and Frank’s RedHot Buffalo Ranch Seasoning due to possible contamination with Salmonella.

Salmonella is an organism that can cause serious and sometimes fatal infections in young children, elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses.

No illnesses have been reported to date in connection with this problem.

The four products subject to this recall include:

McCormick Perfect Pinch Italian Seasoning 1.31 oz bottle
UPC NUMBER: 052100049731
MCCORMICK ITEM NUMBER: 901582629
AFFECTED DATE CODES: BEST BY MAY 26 24 K, BEST BY MAY 27 24 K, BEST BY JUN 04 24 K, BEST BY JUN 05 24 K

McCormick Perfect Pinch Italian Seasoning 2.25 oz bottle
UPC NUMBER: 052100038254
MCCORMICK ITEM NUMBER: 901455463
AFFECTED DATE CODES: BEST BY JUN 30 24 H, BEST BY JUL 01 24 H

McCormick Culinary Italian Seasoning 1.75 lbs. bottle
UPC NUMBER: 52100325743
MCCORMICK ITEM NUMBER: 932574
AFFECTED DATE CODES: BEST BY Jun 12 24 H

Frank’s RedHot Buffalo Ranch Seasoning 153g bottle
UPC NUMBER: 066200021047
MCCORMICK ITEM NUMBER: 901543520
AFFECTED DATE CODES: BB / MA 2022 SEP 06

The four products were shipped to the following locations:

SHIPPING DATES: June 20, 2021 through July 21, 2021
STATES SHIPPED TO: AL, CA, CO, CT, DE, FL, GA, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MS, NC, NE, NH, NJ, NY, OH, OK, PA, SC, TN, TX, VA, WI
INTERNATIONALLY SHIPPED TO: Bermuda, Canada

The potential risk was brought to McCormick’s attention by FDA during routine testing. This recall affects cases that were shipped of the affected date codes.

McCormick has alerted customers and grocery outlets to remove the product with the affected date codes from store shelves and distribution centers immediately, and to destroy this product in a manner that would prevent any further consumption

Consumers do not need to return the product to the store where it was purchased. Instead, consumers are urged to dispose of the recalled product and its container. Please contact McCormick Consumer Affairs at 1-800-635-2867, weekdays from 9:30 AM to 8:00 PM (Eastern Time), for a replacement or full refund, and with general inquires.

About McCormick

McCormick & Company, Incorporated is a global leader in flavor. As a Fortune 500 company with over $5 billion in annual sales across 160 countries and territories, we manufacture, market and distribute spices, seasoning mixes, condiments and other flavorful products to the entire food industry including e-commerce channels, grocery, food manufacturers and foodservice businesses. Our most popular brands include McCormick, French’s, Frank’s RedHot, Stubb’s, OLD BAY, Lawry’s, Zatarain’s, Ducros, Vahiné, Cholula, Schwartz, Kamis, DaQiao, Club House, Aeroplane and Gourmet Garden. Every day, no matter where or what you eat or drink, you can enjoy food flavored by McCormick.

Founded in 1889 and headquartered in Hunt Valley, Maryland USA, McCormick is guided by our principles and committed to our Purpose – To Stand Together for the Future of Flavor. McCormick envisions A World United by Flavor where healthy, sustainable and delicious go hand in hand. To learn more, visit http://www.mccormickcorporation.com or follow McCormick & Company on Twitter, Instagram and LinkedIn.

For information contact:

Corporate Communications:
Lori Robinson lori_robinson@mccormick.com


Company Contact Information

Consumers:
McCormick Consumer Affairs
 1-800-635-2867

Canada – Food Recall Warning – Frank’s RedHot brand Buffalo Ranch Seasoning recalled due to Salmonella

CFIA

Recall details

Ottawa, July 27, 2021 – McCormick Canada is recalling Frank’s RedHot brand Buffalo Ranch Seasoning from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

Recalled product

Brand Product Size UPC Codes
Frank’s RedHot Buffalo Ranch Seasoning 153 g 0 66200 02104 7 BB 2022 SEP 06

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.

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.

Background

This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled product from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of this product.

Product photos

Printer ready version of photos

  • Frank's RedHot – Buffalo Ranch Seasoning – 153 grams

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: information@inspection.gc.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@inspection.gc.ca
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INFOSAN Research

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INFOSAN Research

UK – Report into the sources of human Campylobacter infection published

FSA

The Food Standards Agency has today published a study to further determine the principal sources of this foodborne disease.

A report published by the FSA confirms that chickens are the source of the majority of human cases of Campylobacter, followed by other animals such as sheep, pigs and cows. This infection may have been passed to people directly through food, but could also be via environmental and water contamination.

The Campylobacter Source Attribution Study, launched in 2015 as part of the FSA’s wider and ongoing Campylobacter Reduction Programme, also reveals an increase in antimicrobial resistance within Campylobacter strains between 1997 and 2018. Work is continuing in this area to determine the full impact.

FSA Head of science, evidence and research, Rick Mumford, said:

“We will use these findings to better understand the causes of Campylobacter infection, and to inform further work on foodborne transmission. This will also help to identify further research areas to explore as we seek to reduce the overall burden of Campylobacter infection in the UK.”

Around 300,000 human cases of Campylobacter are estimated to be acquired from food each year in the UK, out of a total of around 630,000 cases. Campylobacter lives in the intestinal tracts of a wide range of mammals, birds and even insects.

Researchers embarked on this project to determine the key reservoirs of human Campylobacter infections and help identify potentially effective risk management strategies. The project assessed patient samples from two locations – a representative urban site in North Tyneside and rural site in Oxfordshire – alongside foods sampled from retail in York, Salisbury and London.

With regards to antimicrobial resistance, the study revealed a rise in fluoroquinolone and tetracycline resistance in C.jejuni isolates from human infections between 1997 and 2018. Fluoroquinolone resistance was more frequent in C.jejuni isolates from  chicken than from other animals, whilst tetracycline resistance was more frequent in poultry and pig isolates than ruminants. Resistance to macrolides and aminoglycosides remain low.

The majority of people who are infected with Campylobacter recover fully and quickly, but it can cause long-term and severe health problems in some, including young children and the elderly.

You can help keep your family safe by cooking your food correctly, and avoiding cross-contamination through ensuring good personal hygiene.

Read the full report here. As part of the project, a data storyboard (Opens in a new window)was created and can be viewed online.