Product category
Food
Product subcategory
Meats
Product brand name
Sold by the cut in the traditional Leclerc department
Model names or references
Poultry Galantine
Product identification
GTIN Batch Date
3350241240114 296292 Use-by date 12/15/2023
Start/end date of marketing
Of 07/11/2023 At 10/11/2023
Storage temperature
Product to keep in the refrigerator
Geographical sales area
Distributor located in the department (61)
Distributors
Center E.Leclerc L’Aigle
Do not consume, use, sell, serve, or distribute recalled products
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria Enoki Mushrooms, Listeria monocytogenes
The factories that process our food and beverages (newsflash: no, it doesn’t come straight from a farm) have to be kept very clean, or we’d all get very ill, to be blunt. Ensuring that usually entails deploying petri-dish-based microbiological monitoring, hardware and waiting for tests to return from labs. A new startup has plans to use deep-learning algorithms to speed up this process.
Spore.Bio is a French startup that has developed a new pathogen-detection methodology. It works by shining an optical light on surfaces where clean food has been, and doing the same with unclean food. It then compares the two datasets to detect when a surface is not clean.
Off the back of this solution, it’s now raised €8 million in pre-seed funding led by London’s LocalGlobe VC. Also participating was EmergingTech Ventures, No Label Ventures, Famille C (Clarins Family Office), Better Angle, Plug & Play Ventures, Entrepreneur First, Kima Ventures, Raise Sherpas, Fair Equity, Sharpstone Capital and angels.
Scientists from the University of the Philippines (UP) are gently reminding the public to thoroughly wash and cook their market-bought fresh produce and seafood as a precautionary measure against parasites.
The parasite that causes toxoplasmosis, called Toxoplasma gondii (T. gondii), is one of the most infectious parasites in the world: it affects almost a third of the world’s population, most especially vulnerable groups such as the pregnant and immunocompromised. While most people infected with the disease do not present any symptoms, some may suffer flu-like symptoms, such as fever, headache, and muscle aches. But in severe cases, toxoplasmosis can cause inflammation of the brain and blurry vision. Infected parents’ newborn infants may suffer from excessive fluid in the brain and developmental issues. Fortunately, treatments are available for toxoplasmosis, hence symptomatic individuals are advised to seek timely medical attention.
Cielo Emar M. Paraoan, Ren Mark D. Villanueva, and Marie Christine M. Obusan of the UP Diliman College of Science’s Institute of Biology (UPD-CS IB) found that T. gondii is fairly common in vegetables and oysters that they sampled from local markets in Central Luzon. Among the vegetables tested were lettuce, cabbage, carrots, cauliflower, and mung bean sprouts.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Toxoplasma gondii, Toxoplasmosis
Product name on label:
Frozen chicken hindquarters
Producer:
Cedrob S.A.
Gramaj: 10kg
Nr. Lot: 191/3/23
Data expirare: 10.07.2025
Posted in ANSVSA, 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, Salmonella, Salmonella in Chicken
Listeria bacteria are widespread in the environment and they are worldwide commonly found in soil and water, as well as in animal digestive tracts. There are more than 15 species of bacteria in this genus, but human cases of Listeria infection are almost always caused by Listeria monocytogenes (L. monocytogenes) while Listeria ivanovii is pathogenic in animals but rarely in humans. The other species are not considered to be pathogenic in humans or animals.
L. monocytogenes are able to form communities of bacteria called biofilms and are therefore resistant to a wide range of stresses. This capacity varies among genotypes . They can tolerate acidic, dry and salty conditions, in the presence or absence of oxygen. Moreover, unlike most pathogenic bacteria, they are able to survive and multiply in refrigerated foods, making ready-to-eat foods of particular concern.
Salmonella is a genus of highly diverse bacteria that live in the intestinal tract of humans and animals and are widespread in the environment thanks to their ability to survive and adapt even under extreme conditions.
The more than 2,600 Salmonella serovars are divided into typhoidal and non-typhoidal serovars and all of them are potentially harmful and can cause diseases in humans with different level of severity. Typhoidal serovars (S. Typhi and S. Paratyphi) are highly adapted to the human host, which constitutes their exclusive reservoir, so they are transmittable only through human-to-human contact, causing a potentially life-threatening syndrome known as typhoid or paratyphoid fever. Their prevalence is very low in high-income countries, and the few European cases that occur generally involve people returning from trips to low- or middle-income countries.
Non-typhoidal serovars are zoonotic agents. They are transmittable from animals and foods to humans, but also through human-to-human contact, and they can cause various syndromes, most of which are gastrointestinal. Due to its adaptability, Salmonella is widely prevalent in the environment and can infect animals and contaminate food.
The most clinically relevant species are Campylobacter jejuni (C. jejuni) and C. coli, which are responsible for almost 95% of Campylobacter-associated diarrheal diseases. Other emerging species have been recently identified as human or animal pathogens. The involvement of some of these species in human disease is still unclear.
Campylobacter are a group of small, curved, gram-negative, non-spore-forming, motile bacteria with a single polar flagellum or bipolar flagella.
Thermotolerant Campylobacter species (e.g. C. jejuni, C. coli) are able to grow at temperatures between 37° and 42˚C but not below 30˚C, while strains of non-thermotolerant Campylobacter species (e.g. C. fetus subsp. venerealis, C. fetus subsp. fetus) may not grow at 42˚C. Generally, they are highly sensitive to oxygen, desiccation, osmotic stress, and low pH , and they cannot grow in foods during handling or storage at room temperature in moderate climates. Freezing reduces the number of viable Campylobacter, but it must nevertheless be stressed that the bacteria can survive extended periods of refrigeration and freezing.
FoodWorld 