Category Archives: Food Microbiology Testing

USA – Cocktail shrimp sold at Lidl stores recalled after testing finds Listeria monocytogenes

Posted on March 3, 2023 by | Leave a comment

Food Safety News

Lidl US is recalling ready-to-eat Tapas branded Cocktail Shrimp by Lidl because of potential Listeria monocytogenes contamination. The recall was issued as a result of routine testing, which revealed that the finished product contained the bacteria.

The product was distributed to all Lidl U.S. store locations. Lidl US has store locations in Delaware, District of Columbia, Georgia, Maryland, New Jersey, New York, North Carolina, Pennsylvania, South Carolina and Virginia.

Recalled product: 

  • All units of the ready-to-eat Tapas branded Cocktail Shrimp by Lidl
  • Packaged in 7 oz. containers
  • UPC of 4056489411499.
  • All product codes currently on the market are subject to the recall

As of the posting of the companies recalled by the FDA, Lidl US has received no reports or complaints of illness related to this product.

If customers have purchased this product, they should not consume the product, and immediately return it to their nearest Lidl store for a full refund.

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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 monocytogenes

Czech Republic – Anchovy eyes in sunflower oil With capers, 45 g – Histamine

Posted on March 3, 2023 by | Leave a comment

Potravinynapranyri

Illustrative photo #1

Place of inspection:
Dvorec ( U Trati 153, 33501 Dvorec )
ID: 00031976
Food group: Fish, aquatic animals / Canned fish and animal products

Anchovy eyes in sunflower oil With capers, 45 g
Category: Dangerous foods
Invalid parameter:

histamine

The legislative limit for histamine content was exceeded in the product. Histamine is a biogenic amine.

Histamine in fish is produced as a result of microbial contamination, a breach of the cooling chain is also a risk factor. Higher histamine content can cause itchy skin and rash, headache or drop in blood pressure. 

Batch: R08B22
Best before date: 08/08/2023
Packaging: Can, paper box, print
Quantity of the product in the package: 45 g
Importer: For the COOP group supplies: BALTAXIA as, U Nisy 604/15 Liberec
Country of origin:  Spain
Date of sample collection: 2/12/2022
Reference number: 23-000061-SZPI-CZ
The sample was detected by the official control of the State Agricultural and Food Inspection.

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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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine, Potravinynapranyri

Research – Bacterial biofilm reduction by 275 and 455 nm light pulses emitted from light emitting diodes

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Wiley Online

Biofilm of antibiotic resistant bacteria. Rod-shaped and spherical bacteria. Escherichia coli, Pseudomonas, Mycobacterium tuberculosis, Klebsiella, Staphylococcus aureus, MRSA. 3D illustration

Abstract

Eradication of biofilms from the food contact surfaces is a challenging task, owing to their increased resistance to sanitizers and regular cleaning practices. The treatment with the light pulses emitted from the light emitting diode (LED) is an emerging surface decontamination technology, that can produce the antibiofilm effect by photodynamic inactivation. The objective of this study was to understand the antibiofilm efficacy of the 275 (Ultraviolet-C [UV-C]) and 455 nm (Blue) light pulses emitted from the LEDs against single and dual-species biofilms of Salmonella Typhimurium ATCC13311 and Aeromonas australiensis 03-09 on stainless steel (SS) coupons formed at different time. The biofilm formation by S. Typhimurium was improved when grown with A. australiensis in dual-species culture. Both 275 and 455 nm light pulses showed significant antibiofilm activity against S. Typhimurium and A. australiensis in single and dual-species biofilms. For instance, the 275 nm LED treatment of surfaces of SS coupons with 1.8 J/cm2 dose on each surface, produced reductions of 4.24 and 3.9 log (CFU/cm2) in single (cell attachment) and dual-species biofilms of S. Typhimurium, and reductions of 4.45 and 4.99 log (CFU/cm2) in single and dual-species biofilms of A. australiensis. However, the susceptibility of A. australiensis toward 455 nm LED treatments was influenced by the presence of S. Typhimurium in the dual-species biofilm. The confocal laser scanning microscopy images revealed significant cell membrane damage in the dual-species biofilms by the LED treatments with 275 and 455 nm light pulses. Overall, several factors like surface temperature increase, strains used, treatment dose, treatment time, and incubation period of biofilms influenced the inactivation efficacy of the 275 and 455 nm LED treatments against the biofilms formed on SS coupons. This study provides an insight into the inactivation efficacy of LED light pulses against bacterial biofilms on food grade SS surfaces.

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

France – Smoked organic trout (bag or sliced) – Listeria monocytogenes

Posted on March 3, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name Herens and no mark
  • Model names or references Sachets of 130g Sliced ​​strip about 400g
  • Identification of products
    GTIN Lot Date
    3760334690021 23024029 Use-by date 02/18/2023
    3760048372763 23025014 Use-by date 02/23/2023
    3760048920407 23025008 Use-by date between 02/17/2023 and 02/18/2023
  • Packaging Plate + vacuum bag
  • Marketing start/end date From 01/27/2023 to 01/30/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 49 035 001 CE
  • Geographic area of ​​sale Whole France
  • Distributors Vitafrais The Cathar Fishponds

Practical information regarding the recall

  • Reason for recall Presence of listeria at the DLC of the product
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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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, Listeria Smoked Fish

USA – Canned Shrimp recalled due to Botulism risk

Posted on March 3, 2023 by | Leave a comment

Food Poison Journal

Kawasho Foods USA Inc. of New York, NY, is voluntarily recalling one lot of canned GEISHA Medium Shrimp 4oz. because of reported swelling, leaking, or bursting cans. There is a possibility that the product has been under processed, which could lead to the potential for spoilage organisms or pathogens.

The Product was distributed to retail stores (Walmart, Associated Food Stores, Stater Bros Markets, Safeway, Albertsons) in California, Utah, Arizona, and Colorado.

The GEISHA Medium Shrimp is packaged in a 4oz. metal can, with UPC 071140003909. The one lot being recalled is LGC12W12E22; BEST BY: MAY/12/2026 and this code appears on the bottom of the product can.

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Posted in Clostridium, Clostridium botulinum, Clostridium Sulphite Reducer, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Spoilage, Food Testing, Food Toxin, Pathogen, pathogenic

Finland – Around 150 cases of food poisoning caused by oysters in Helsinki – Norovirus

Posted on March 3, 2023 by | Leave a comment

Helsinki Times

Food Borne Illness - Norovirus -CDC Photo

Between February 8th and 26th, 2023, around 150 people have reported falling ill after eating oysters in restaurants across Helsinki. The illnesses are related to oysters imported from France and the Netherlands.

Reports of illnesses have been recorded from several different restaurants, prompting inspections and sample collections from affected venues. Importers of the oysters in question have also withdrawn their products from the market.

The examination of food samples is still ongoing, but some patient samples have already been completed. So far, seven individuals have tested positive for norovirus related to this outbreak.

Those who have eaten oysters are being encouraged to contact environmental services to provide information for the ongoing investigation.

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Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Norovirus Oysters, outbreak

USA – FDA expands enoki mushrooms import alert from South Korea, adds China

Posted on March 3, 2023 by | Leave a comment

Food Safety News

On March 1, the FDA announced that it is expanding an import alert issued last July for all enoki mushrooms imported from the Republic of Korea to now also include enoki mushrooms from China for detention without a physical examination at U.S. borders (DWPE) to further protect public health.

Previously, this import alert only included enoki mushrooms from the Republic of Korea. From Oct. 2020 through Feb. 2023, state public health authorities conducted a sampling of enoki mushrooms from retail locations. Multiple state samples detected L. monocytogenes, which led to 18 recalls of enoki mushrooms in the U.S. since 2021. Eight of the recalls were linked to enoki mushrooms grown in the Republic of Korea, and 10 from China, were confirmed via labeling, traceback, or whole genome sequencing (WGS).

During this time, FDA sampled and analyzed 127 shipments of enoki mushrooms imported from China and found 18 to be violative, representing a violation rate of more than 14 percent. This effort identified 15 firms with violative products out of at least 37 declared firms that had exported enoki mushrooms from China to the U.S.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria Enoki Mushrooms, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

USA – New Hepatitis A outbreak discovered; other outbreak investigations continue

Posted on March 3, 2023 by | Leave a comment

Food Safety News

Federal officials have identified a new outbreak of hepatitis A infections suspected to be from a food source.

The Food and Drug Administration reports that it has begun product traceback efforts, but the agency has not named the product or products being traced.

As of March 1 there have been nine patients identified. The FDA has not reported where the patients live or their ages.

Hepatitis A can be transmitted when food handlers have contaminated hands. This contamination usually comes from microscopic amounts of feces. Thorough hand washing is one of the best ways to prevent transmission of the disease. Food surfaces can become contaminated as well as foods and beverages.

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Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Virus

New Zealand – More products containing Tahini recalled over Salmonella fears

Posted on March 3, 2023 by | Leave a comment

MPI

Following yesterday’s recall of tahini-containing products, New Zealand Food Safety is supporting Brelita Foods Ltd in its recall of Seasons Gourmet and Turkish Kitchen brand products containing tahini.

These products also contain imported tahini from Turkey and have been recalled due to the possible presence of Salmonella.

“Salmonellosis can be serious, so it is important that people do not eat these products, or those from Lisa’s, Greater! And Prep Kitchen recalled yesterday,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.

“The products should either be returned to the place of purchase for a refund or be thrown away.

“If you have consumed any of these products and are concerned for your health, contact your health professional, or call Healthline on 0800 61 11 16.

“Symptoms of Salmonellosis appear within 12 to 72 hours and include abdominal cramps, diarrhoea, fever, headache, nausea, and vomiting.”

Turkish Kitchen and Seasons Gourmet brand products are sold in supermarkets and retail outlets throughout New Zealand.

My Food Bag Ltd has also conducted a consumer-level recall of its My Food Bag brand and Turkish Kitchen brand products containing tahini. All affected customers have been contacted.

Up-to-date lists of the affected products can be found on our food recall page.

Recalled food products list

The products under recall were identified through routine testing and have been removed from store shelves.

“New Zealand Food Safety will be working with manufacturers to understand how the contamination occurred and to prevent a recurrence,” says Mr Arbuckle.

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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, Salmonella Sesame Seeds

France – FOURME DE ROCHEFORT Cheese – Listeria monocytogenes

Posted on March 3, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name MOUNTAIN GAEC
  • Model names or references LOT 3019075 AGREEMENT NUMBER FROMAGERIE NIVESSE 63.113.093
  • Identification of products
    Batch Date
    BATCH 3019075 Date of minimum durability 04/16/2023
  • Packaging THE CUTTING
  • Marketing start/end date From 10/01/2023 to 24/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Further information NIVESSE CHEESE FACTORY APPROVAL NUMBER 63.113.093
  • Geographic area of ​​sale ROCHEFORT MOUNTAIN
  • Distributors NIVESE REBATET FRUIT CHEESE FACTORY

Practical information regarding the recall

  • Reason for recall LISTERIA MONOCYTOGENES
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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Posted in food contamination, food handler, Food Hazard, 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 in Cheese, Listeria monocytogenes