Category Archives: Food Microbiology Research

France – Maroilles Sorbais AOP Ch’ti -Listeria monocytogenes

Posted on March 13, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Milk and dairy products
Product brand name
Ch’ti
Model names or references
Maroilles Sorbais AOP Ch’ti: Sorbais format only
Product identification
GTIN Batch Date
3340040000170 355 Minimum durability date 04/07/2024
3340040000170 355 Minimum durability date 04/08/2024
3340040000170 355 Minimum durability date 04/09/2024
3340040000170 355 Minimum durability date 04/12/2024
3340040000170 355 Minimum durability date 04/14/2024
3340040000170 355 Minimum durability date 04/15/2024
3340040000170 355 Minimum durability date 04/21/2024
3340040000170 355 Minimum durability date 04/22/2024
Start/end date of marketing
From 02/07/2024 to 04/22/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 02 725 002 CE
Geographical sales area
Whole France
Distributors
Intermarché Nord Pas de Calais; Intermarché Oise; northern cora; Intermarché fismes; Sodival intermarket; Auchan sum; Auchan Nord Pas de Calais

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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 Research, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes

Sweden – Norvida recalls John’s mixed minced meat due to Salmonella

Posted on March 13, 2024 by | Leave a comment

Livsmedelsverket

Norvida is recalling John’s mixed minced meat 500 grams because salmonella has been found. The product has been sold at COOP. 

More information about the recall and which dates and batches are affected can be found on Norvida’s website.

More information from Norvida

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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 Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

Research – Joint FAO/WHO Expert Meeting on microbiological risk assessment of viruses in foods Part 2: prevention and intervention measures – Summary

Posted on March 12, 2024 by | Leave a comment

FAO

In the Part 1 Expert meeting, the virus-commodity combinations ranked of highest priority were human norovirus and hepatitis A virus in shellfish, fresh and frozen produce, prepared and ready-to-eat (RTE) foods, and hepatitis E virus in pork and wild game.

The Part 2 Expert meeting focused on these virus- commodity combinations and their associated contamination routes. Human faecal matter and vomit from infected individuals are the primary sources of contamination for norovirus and hepatitis A virus.
Across the food supply chain, the primary contamination routes are faecally-impacted waters, food handlers carrying foodborne viruses, and surfaces. Zoonotic hepatitis E virus is present in the meat, organ tissues, and excretions of infected swine and some game animals. Since that initial expert meeting report from 2008, awareness of the public health importance of these foodborne virus-commodity combinations has increased, resulting in additions or changes to some food supply chain management strategies and
research initiatives. Prevention remains the cornerstone of control of foodborne viruses. This is because these viruses are environmentally persistent and resistant to many treatments commonly used to inactivate foodborne pathogens. Effective inactivation methods continue to be necessary and are currently being evaluated.

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Posted in Food Microbiology Research, Food Virus, Hepatitis A, Hepatitis E, Norovirus, Research, Virus, Zoonosis

Morocco – Food Safety Office: Moroccan Strawberries Cleared of Hepatitis A Virus – Norovirus

Posted on March 12, 2024 by | Leave a comment

Morocco World News

Rabat – The National Office for Food Safety in Morocco (ONSSA) confirmed on Friday that Moroccan strawberries exported to Europe have been cleared of Hepatitis A virus contamination, following an extensive investigation.

The statement from the office comes after the Rapid Alert System for Food and Feed (RASFF) was triggered in Europe and raised concerns over the safety of Moroccan strawberries, alleging the presence of the Hepatitis A virus.

In the wake of the alert, ONSSA carried out extensive analysis. The results showed that strawberries tested negative for both Hepatitis A and Norovirus.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis A, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Norovirus Soft Fruits, Research

France – Superior cooked ham in the old style Bleu Blanc Coeur U SAVEURS – Listeria monocytogenes

Posted on March 11, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Others
Product brand name
U FLAVORS
Model names or references
Superior cooked ham in the old style Bleu Blanc Coeur U SAVEURS 3/4 slices 210g approx. PE
Product identification
GTIN Batch Date
253028000006 02406506 Use-by date 04/07/2024
Packaging
Pack of 3/4 slices pre-packaged
Start/end date of marketing
From 03/05/2024 to 03/08/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 29.004.023 CE
Geographical sales area
Regions: Brittany, , , , , , , , , , , , , , , Centre-Val de Loire, , , , , , , , , , , , , , , , Corsica, , , , , , , , , , , , , , , Île-de-France, , , , , , , , , , , , , , , Normandy, , , , , , , , , , , , , , New Aquitaine, , , , , , , , , , , , , , , Occitanie, , , , , , , , , , , , , , , Pays-de-la-Loire, , , , , , , , , , , , , , Provence-Alpes- French Riviera
Distributors
U Stores

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, 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 monocytogenes

Research – Why You Should Avoid Eating Unprocessed Peanut Butter At All Costs – Salmonella – Aflatoxin

Posted on March 11, 2024 by | Leave a comment

Health Digest

Buying peanut butter from a major manufacturer or U.S. retailer means the product and the manufacturer must adhere to strict food safety regulations. Developing countries and unregulated markets have issues with food safety, particularly with Salmonella and aflatoxins. That’s why you’ll want to avoid peanut butter made in developing countries or farms that aren’t subjected to safety testing.

Read More: https://www.healthdigest.com/1533331/avoid-eating-unprocessed-peanut-butter-health-risk-aflatoxin/

 

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Posted in Aflatoxin, Aflatoxin B1, Food Microbiology Research, Research, Salmonella, Salmonella Peanut Butter

Malta – Solevita, Frullato Red Genius must not be consumed due to elevated levels of Patulin.

Posted on March 11, 2024 by | Leave a comment

Health Services

ENVIRONMENTAL HEALTH DIRECTORATE NOTICE
In accordance with the Food Safety Act and Regulation (EC) No. 178 of 2002 of the European Parliament and of
the Council, the Environmental Health Directorate within the Superintendence of Public Health wishes to inform
the public that the following information received through the involved operator, the following product must not
be consumed due to elevated levels of Patulin.
Brand: Solevita
Product description: Frullato Red Genius
Weight: 250ml
Durability date: 12/03/2024
For further information, the public is kindly requested to contact the Health Inspectorate Services between 8:00
a.m. and 2:30 p.m. on telephone number 21337333 or by email on admin.ehd@gov.mt . The public is also being
invited to access the Directorate’s Facebook page at https://www.facebook.com/EHDMalta or our official
website at https://environmentalhealth.gov.mt for similar information.

ENVIRONMENTAL HEALTH DIRECTORATE NOTICE
In accordance with the Food Safety Act and Regulation (EC) No. 178 of 2002 of the European Parliament and of the Council, the Environmental Health Directorate within the Superintendence of Public Health wishes to inform the public that the following information received through the involved operator, the following product must not
be consumed due to elevated levels of Patulin.
Brand: Solevita
Product description: Frullato Red Genius
Weight: 250ml
Durability date: 12/03/2024
For further information, the public is kindly requested to contact the Health Inspectorate Services between 8:00 a.m. and 2:30 p.m. on telephone number 21337333 or by email on admin.ehd@gov.mt .

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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 Research, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, mold, Mold Toxin, Mould/Mold, Mycotoxin, Patulin

Research – USDA Develops Egg Pasteurization Technology That Rapidly Kills 99.999 Percent of Salmonella

Posted on March 10, 2024 by | Leave a comment

Food Safety.com

Researchers at the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) have developed a thermal pasteurization method based on Radio Frequency (RF) technology that effectively reduces the presence of Salmonella in intact eggs, in a fraction of the time required for traditional pasteurization.

Although thermal pasteurization is proven to inactivate pathogens in intact eggs, less than 3 percent of commercial eggs are pasteurized in the U.S., as the process can take more than 57 minutes, according to ARS. Conventional thermal pasteurization involves submerging the eggs fully in hot water.

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Posted in Food Microbiology Research, Pasteurisation, Research, Salmonella, Salmonella in Eggs

Research – Outbreak of Salmonella Typhimurium linked to Swedish pre-washed rocket salad, Sweden, September to November 2022

Posted on March 10, 2024 by | Leave a comment

Eurosurveillance

At the end of September 2022, the Public Health Agency of Sweden (PHAS) observed an increase of domestic  cases reported by treating physicians and clinical microbiological laboratories through the Swedish national electronic notification system for notifiable diseases (SmiNet). Data obtained from regional clinical microbiological laboratories performing subtyping of  isolates on serogroup level suggested that  serogroup B was causing the national increase of cases.

On 4 October 2022, PHAS identified a cluster of eight cases of  Typhimurium belonging to the 7-gene multilocus sequence type (ST) 19 based on whole genome sequencing (WGS), suggesting a common source. The cluster was identified as part of the PHAS microbial surveillance programme, which is based on voluntary submission of metadata and isolates of  from domestic cases, by the regional clinical microbiological laboratories. At PHAS, typing is performed using WGS and conventional slide agglutination can be done if needed.

On 7 October 2022, a national outbreak was declared, following the laboratory confirmation of another 11 cases belonging to the cluster distributed in 11 of 21 Swedish regions. The outbreak control team was coordinated by PHAS and included the Swedish Food Agency (SFA) and regional departments of communicable disease control and prevention (CDC).

We describe an outbreak investigation of  Typhimurium in Sweden linked to cases in Finland, in September–November 2022. We collaborated with Finnish authorities and aimed to assess the extent of the outbreak, identify its source and initiate appropriate control measures to prevent further cases.

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Posted in food bourne outbreak, Food Illness, Food Microbiology Research, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Research, Salmonella

Research – Refrigerate lettuce to reduce risk of E. coli contamination

Posted on March 10, 2024 by | Leave a comment

Science Daily

Leafy green vegetables are important sources of dietary fiber and nutrients, but they can harbor harmful pathogens. In particular, lettuce has often been involved in outbreaks of foodborne illness across the U.S. A new study examines factors that affect E. coli contamination on five different leafy greens — romaine lettuce, green-leaf lettuce, spinach, kale, and collards.

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Posted in E.coli, Food Microbiology Research, Research