Brand : Gio’ Mare SPA
Name : CLAMS LUPINO (Chamela gallina)
Reason for reporting : Recall due to microbiological risk
Date of publication : 1 March 2023
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Category Archives: Food Microbiology Testing
Italy- CLAMS LUPINO (Chamela gallina) – E.coli
Posted in E.coli, 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 Testing, Food Toxin
Italy – Scrigno di venere (Scapharca inaeequivalvis) – E.coli
Brand : Gio’ Mare Spa
Name : Scrigno di venere (Scapharca inaeequivalvis)
Reason for reporting : Remind for microbiological risk
Date of publication : March 1, 2023
Documentation
Posted in E.coli, 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 Testing, Food Toxin
Italy – Lupine clam (Chamelea gallina) – E.coli
Brand : Gio’ Mare Spa
Name : Lupine clam (Chamelea gallina)
Reason for reporting : Recall due to microbiological risk
Date of publication : March 1, 2023
Documentation
Posted in E.coli, 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 Testing, Food Toxin
France – Rochefort Montagne farmhouse ovens cheese – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name Rochefort Montagne farmhouse ovens
- Model names or references Batch from November 19, 2022 until batch from 01/25/23
- Identification of products
Batch Date 19/11/2022 to 25/01/2023 Date of minimum durability between 02/19/2023 and 04/25/2023 - Packaging All forms of packaging
- Marketing start/end date From 13/12/2022 to 21/02/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 63-274-006 CE
- Geographic area of sale Whole France
- Distributors– France Fresh Auvergne – Center E-Leclerc SA Sodicler Le Brezet – Center E-Leclerc La Pardieu – Fromagerie Nivesse Clermont-Ferrand – Establishment Charrade Neussargues
Practical information regarding the recall
- Reason for recall Listeria
- Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, 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 in Cheese, Listeria monocytogenes
Canada – Mother Dairy brand Paneer Fresh Cheese recalled due to generic E. coli
Summary
Product
Paneer Fresh Cheese
Issue
Food – Microbial Contamination – E. Coli – non-pathogenic
What to do
Do not use, sell, serve or distribute the affected products.
Audience
Hotels, restaurants and institutions
Retail
Affected products
Issue
Mother Dairy brand Paneer Fresh Cheese recalled due to generic E. coli.
The recalled products have been sold in British Columbia, Alberta, Manitoba, Ontario and Quebec.
Posted in CFIA, E.coli, 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
France – GRILLING SAUSAGE – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name UNBRANDED – PRODUCED IN OUR WORKSHOPS
- Model names or references GRILLING SAUSAGE SOLD IN THE TRADITIONAL DEPARTMENT GRILLING SAUSAGE SOLD IN SELF-SERVICE
- Identification of products
Batch Date Sold in the traditional department from 22 to 26/02/2023 Sold in self-service: – Packaging date: 22/02/2023 – Expiry date: 27/02/2023 – Lot: Chipo 21/02 Use-by date 02/27/2023 - Products List Poster_reminder_sausage_to_grill_butchery_trad___LS_27022023.pdfAttachment
- Packaging Bulk sold in the traditional butcher’s section Wrapped trays sold in self-service
- Storage temperature Product to be stored in the refrigerator
- Geographic area of sale Lure and surroundings (70200)
- Distributors Center E.Leclerc of Lure
Practical information regarding the recall
- Reason for recall Detection of listeria monocytogenes
- Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
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 Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes
France – 6 SUPERIOR CHIPOLATAS -25% SALT – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name JOHN ROZE
- Model names or references 6 SUPERIOR CHIPOLATAS -25% SALT: 300 g
- Identification of products
GTIN Batch Date 3250392334710 J30510585 Use-by date 06/03/2023 - Packaging Packaging by 6/tray; 300g
- Marketing start/end date From 02/22/2023 to 02/28/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR-35-136-002-CE
- Geographic area of sale Whole France
- Distributors Intermarché
Practical information regarding the recall
- Reason for recall Presence of Salmonella
- Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)
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
Research – Isolation of Salmonella species of public health concern from commonly fed dried meat dog treats
Abstract
Background
Dried non-heat-treated meat treats, such as ears, skin and tails, are popular supplementary dog foods. Previous studies have demonstrated Salmonella spp. contamination on treats, particularly in pig ears and chicken products. This small, exploratory, cross-sectional study investigated Salmonella spp. presence in dried treats available in the UK.
Methods
A selection of dried treats from local pet shops and online retailers underwent bacterial culture for Salmonella spp. and subsequent antimicrobial susceptibility testing, with Salmonella serotype determined by whole genome sequencing.
Results
Eighty-four samples were tested, with 16% being Salmonella spp. positive. Five Salmonella serotypes were identified, each associated with specific treat types. An antimicrobial-resistant phenotype was identified in 39% of isolates. All serotypes identified are known to cause human infection.
Limitations
This study was limited by a small sample size and limited number of retail sources.
Conclusion
Salmonella spp. of public health concern were present in some dried dog treats in this study. Dog owners, pet food retailers and veterinary professionals should be aware of the potential zoonotic disease risk associated with these treats, and appropriate hygiene measures, including thorough hand washing, should be utilised if they are fed.
Posted in 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, Pet Food, Pet Food Enterobacteriaceae, Pet Food Salmonella, Pet Food Testing, Salmonella
The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain
Abstract
The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new ‘green’ supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years.
Philippines – Dozens downed by food poisoning in Sulu
ZAMBOANGA CITY: Dozens of villagers in the southern province of Sulu were rushed to hospital on suspicion of food poisoning after they consumed snacks given by soldiers, radio reports said.
Radio Pilipinas Jolo said at least 63 people, including 47 children, complained of dizziness and stomach ache after eating “ginataan” handed out by soldiers on Friday in the village of Tagbak in Indanan town.
The radio station also quoted Dr. Alhazer Siraji Ismael, of the Sulu Sanitarium Hospital, that most of the patients suffered from severe dehydration.
Ismael said six of the patients had to be monitored but the others were in stable condition.
Among those in the hospital were Girls Scout Executive Helen Hajan, and her daughter. The military did not issue any statement on the incident.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
