Category Archives: Food Microbiology Testing

France – Duck leg – Listeria monocytogenes

Posted on November 8, 2023 by | Leave a comment

Gov france

  • Product category Food
  • Product subcategory Meats
  • Product brand name Poultry stall
  • Model names or references Duck leg 350g
  • Product identification
    GTIN Batch Date
    20336370 0253035554 Use-by date 10/19/2023
    20336370 0253035554 Use-by date 10/21/2023
    20336370 0253035554 Use-by date 10/23/2023
  • Start/end date of marketing From 07/10/2023 to 23/10/2023
  • Storage temperature Product to keep in the refrigerator
  • Health mark FR 53 014 002 EC
  • Geographical sales area Some LIDL stores see list
  • Distributors LIDL
  • List of points of sale List_of_supermarkets_concerned_Corrected.pdf

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes

USA – Nationwide Cyclospora Outbreak hits 2,272 with no source identified

Posted on November 7, 2023 by | Leave a comment

Marler Blog

As of October 24, 2023, 41 jurisdictions, including 40 states and New York City, have reported a total of 2,272 laboratory-confirmed cases of cyclosporiasis.

These individuals had not traveled outside of the United States during the 14 days before they got sick. This is an increase of 315 cases since the last update on August 31, 2023.

Sick people ranged in age from 2 to 96 years, with a median age of 51, and 57% were female. The median illness onset date was June 24, 2023 (range: April 1 to August 31). Of 2,242 people with information available, 186 have been hospitalized. Zero deaths have been reported.

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Posted in Cyclospora, Cyclosporiasis, food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak

Research – Hepatitis A Outbreaks linked to Frozen Fruit are a problem

Posted on November 7, 2023 by | Leave a comment

Food Poison Journal

Hepatitis A outbreaks associated with fresh, frozen, and minimally processed produce, worldwide, from 1983 to 2016—adapted and expanded from Sivapalasingam et al., 2004 and Fiore, 2004. Italics indicate instances where the food was locally sourced with respect to the cases. The implicated foods were raw unless listed otherwise.

See the table at the link above

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Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Management, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, outbreak

Belgium – Frozen lime leaves (Frozen lime leaves) from the BDMP brand – Salmonella

Posted on November 6, 2023 by | Leave a comment

SAP

The following product is recalled in Luxembourg:

Name Frozen lime leaves
Brand BDMP
Unit 100g
Barcode 8851035821007
Minimum Durability Date (MBD) 05/15/2025
Batch 66135A

Danger  : Possible presence of Salmonella

Salmonella can cause symptoms such as nausea, vomiting, abdominal cramps, diarrhea, fever and headache within 6 to 72 hours after consumption. These symptoms may be aggravated in young children, immunocompromised individuals and the elderly. People who have consumed these products and present these symptoms are invited to consult a doctor and report this consumption.

The product can be distributed by different points of sale in Luxembourg.

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Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

France – Viennese schnitzel under modified atmosphere – Listeria monocytogenes

Posted on November 6, 2023 by | Leave a comment

Gov france

  • Product subcategory Meats
  • Product brand name ID’HALAL
  • Model names or references Bq8 ESC DDE VIEN 125G Sat ID’HAL NC, 1kg,
  • Product identification
    GTIN Batch Date
    3378740603346 4703487338 Use-by date 11/28/2023
  • Packaging Modified atmosphere tray, 1 kg
  • Start/end date of marketing From 10/24/2023 to 10/31/2023
  • Storage temperature Product to keep in the refrigerator
  • Health mark FR 56-222-002
  • Geographical sales area Whole France
  • Distributors HALLES MKT BONNO FDC,PROMOCASH,KIPLAMA,AUX QUATRE SEASONS,METRO,HYPER CHEAP,SAFAE,BENKHAPO SPRL,RHONE POULTRY,SEDIS TRADITION,MARCALI,JATI’MARKET AGEN,ETS MARCY,JLA SARL,FRANPRIX,MAISON BOUSHABA,MOUROUX DISCOUNT ,MAISON CLOTTES,URBAN FOOD MISCELLANEOUS,

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria France, Listeria monocytogenes

Singapore – Recall of Marusan Banana Soy Milk (1000ml) from Japan due to possible product spoilage

Posted on November 6, 2023 by | Leave a comment

SFA

The Consumer Affairs Agency, Government of Japan has recalled Marusan Banana Soy Milk from Japan due to possible  product spoilage. As the implicated product was imported into Singapore, SFA has directed the importer, Imei (Exim) Pte Ltd., to recall the implicated product. The recall is ongoing.
Consumers who have purchased the implicated products should not consume it. Those who have consumed the products and are unwell should seek medical attention. Consumers may contact their point of purchase for enquiries.
Details of the implicated product as follows:
Product Name:
Marusan Banana Soy Milk (1000ml)
Country of Origin: Japan
Lot No.: JAN code – 4901033 630188
Expiry Date: November 4, 2023 to April 12, 2024
Picture: Consumer Affairs Agency, Government of
Japan
Issued by the Singapore Food Agency
5 November 2023

Click to access for-immediate-release-recall-of-marusan-banana-soy-milk-(1000ml)-from-japan-due-to-possible-product-spoilage.pdf

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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 Quality, food recall, Food Safety, Food Spoilage, Microbial Spoilage, SFA

Germany – Deer salami – VTEC/STEC E.coli

Posted on November 6, 2023 by | Leave a comment

LMW

Alert type: Groceries
Date of first publication:

November 3, 2023

Product name: Deer salami
Manufacturer (distributor):

“Wurzener Wurstspezialitäten GmbH”

Reason for warning:

Contamination with VTEC bacteria

Packaging Unit: 180g and 400g
Durability: There is no clear best-before date.
Lot identification: 2318608 and 2318605
Additional Information:

The goods were sold to end customers and dealers in Baden-Würtemberg, Lower Saxony and Saxony. The goods were sold between July 18th. and October 23, 2023.

Click to access R%DCCKRUF+Hirschsalami.pdf

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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 Quality, food recall, Food Safety, STEC, STEC E.coli, VTEC

France – bone-in white ham cut – Listeria monocytogenes

Posted on November 6, 2023 by | Leave a comment

Gov france

  • Product category Food
  • Product subcategory Others
  • Product brand name aosta
  • Model names or references white ham with rind on the bone Aosta cut
  • Product identification
    GTIN Batch Date
    2569753085400 0432440271 Use-by date 08/11/2023
  • Packaging 8,540kg
  • Start/end date of marketing From 03/10/2023 to 27/10/2023
  • Storage temperature Product to keep in the refrigerator
  • Health mark FR13.074.001.CE
  • Further information store gencode: 0209363000000
  • Geographical sales area traditional charcuterie Super U Bassens
  • Distributors Super U

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes

Research – Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Models

Posted on November 4, 2023 by | Leave a comment

MDPI

Abstract

A survey was performed to gather information on the processing steps, conditions, and practices employed by industries processing ready-to-eat (RTE) leafy vegetables in Argentina. A total of seven industries participated in the survey. A cluster analysis of the data obtained was performed to identify homogeneous groups among the participating industries. The data collected were used as inputs of two predictive microbiology models to estimate Salmonella concentrations after chlorine washing, during storage and distribution of final products, and to rank the different practices according to the final estimated Salmonella levels. Six different clusters were identified by evaluating the parameters, methods, and controls applied in each processing step, evidencing a great variability among industries. The disinfectant agent applied by all participating industries was sodium hypochlorite, though concentrations and application times differed among industries from 50 to 200 ppm for 30 to 110 s. Simulations using predictive models indicated that the reductions in Salmonella in RTE leafy vegetables would vary in the range of 1.70–2.95 log CFU/g during chlorine-washing depending on chlorine concentrations applied, washing times, and vegetable cutting size, which varied from 9 to 16 cm2 among industries. Moreover, Salmonella would be able to grow in RTE leafy vegetables during storage and distribution, achieving levels of up to 2 log CFU/g, considering the storage and transportation temperatures and times reported by the industries, which vary from 4 to 14 °C and from 18 to 30 h. These results could be used to prioritize risk-based sampling programs by Food Official Control or determine more adequate process parameters to mitigate Salmonella in RTE leafy vegetables. Additionally, the information gathered in this study is useful for microbiological risk assessments.

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

France – Veal paupiette – Salmonella

Posted on November 3, 2023 by | Leave a comment

Gov france

  • Product category Food
  • Product subcategoryMeats
  • Product brand name 100% Aussonne
  • Model names or references Veal paupiette
  • Product identification
    GTIN Batch Date
    0209069000000 / Use-by date between 10/23/2023 and 10/26/2023
  • Packaging Sale by piece
  • Start/end date of marketing From 10/23/2023 to 10/26/2023
  • Storage temperature Product to keep in the refrigerator
  • Further information Sold in the traditional butcher section
  • Geographical sales area E.Leclerc Aussonne Montauban
  • Distributors E.Leclerc Aussonne Montauban

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella