| Batch | Date | |
|---|---|---|
| 59-216 | Date of minimum durability 09/27/2023 | |
Posted in E.coli O103, 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, O103, STEC, STEC E.coli
| GTIN | Batch | |
|---|---|---|
| 1111111111116 | FROM 08/25/2023 TO 08/28/2023 | |
The products are sold in REMA 1000 stores throughout the country.
Consumers who may have products lying around at home are asked to throw the product away or return it to the store where it was purchased for a refund.
Good kitchen hygiene and correct heat treatment will prevent you from getting sick from eating the products in question. Consumers who think they have become ill after eating the products are asked to contact a doctor for advice and follow-up.
Contact persons:
Contact person Nordfjord Kjøtt AS:
Randi Støyva, e-mail: randis@nordfjord-as.no, mobile 40 55 17 81
Contact person for the Norwegian Food Safety Authority:
Head of Department Bente Sande, Nordfjord Department. E-mail: bente.sande@mattilsynet.no, mobile 91 52 42 85
Posted in EHEC, 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, Matportalen, STEC, STEC E.coli
Billa AG is recalling the tuna fillet from the fish counter.
Increased histamine levels were found in the product, so a potential health hazard cannot be ruled out. Consuming this product is not recommended. The product was sold openly over the fish counter.
Product data: TUNA FILET (WEIGHT ITEM from the FISH COUNTER)
The inventory of the affected product has been removed from sale.
– Affected products that have already been purchased can now be returned without a receipt
– If you have any questions, please contact BILLA customer service at Tel. 0800 828 700 (Mon-Fri 7:15 a.m. – 7:30 p.m., Sat 7:15 a.m. – 6:00 p.m.) or by email to kundenservice@billa.at
Billa AG regrets the incident and apologizes to all customers for the inconvenience caused.
The warning does not state that the health risk was caused by the producer, manufacturer, importer or distributor.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Posted in Brochothrix thermosphacta, Clostridium perfringens, Decontamination Microbial, Enterobacteriaceae, ESBL, 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, Pseudomonas, Staphylococcus aureus
The demand for healthier products by consumers has prompted research into the use of essential oils (EOs), which are known for their antimicrobial properties. This study investigated the antimicrobial properties of EOs as a potential alternative to synthetic preservatives, specifically, cinnamon, clove, and oregano EOs, as well as their majority compounds (cinnamaldehyde, eugenol, and carvacrol) on Clostridium sporogenes inoculated in hams. The findings of the study revealed that cinnamon EO and its major compound cinnamaldehyde were the most efficient in inhibiting the growth of C. sporogenes, demonstrating the lowest minimum bactericidal concentration MBC (0.1%). The combination of oregano EO, cinnamon EO, cinnamaldehyde, and carvacrol led to a significant decrease in bacterial growth (approximately 3 log) after 28 days in hams. Furthermore, the presence of spores was not observed for 14 days (at 14°C) and 21 days (at 7°C) of storage, indicating a delay in sporulation. The treatments using the combination of EOs, and their major compounds had minimal impact on the color of the hams while maintaining the physicochemical characteristics of the product. This study demonstrates that EOs and their major compounds can be applied as natural preservatives in ham, offering a potential alternative for reducing the use of nitrites in various food types. The research emphasizes the antibacterial efficacy of cinnamon, clove, and oregano EOs, along with their major compounds, in inhibiting C. sporogenes in ham. The findings indicate that these natural alternatives could be valuable in preserving food products and reducing the reliance on synthetic preservatives.
Posted in Clostridium, Clostridium sprogenes, 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
South African researchers have warned about the risk of another outbreak after a study found Listeria in the beef sector.
The study was conducted by scientists at the University of Pretoria (UP) in 2019 and 2020 into the prevalence of Listeria monocytogenes in beef and beef products at abattoirs and retailers in the Gauteng, Mpumalanga and North West provinces.
It showed that 4.6 percent of chilled carcasses sampled at seven abattoirs in Gauteng were positive for Listeria. This means that contaminated items could enter the food chain as beef products sold at retail outlets in the province.
The study, funded by Red Meat Research and Development South Africa, was prompted by the 2017-2018 outbreak of listeriosis with 1,065 confirmed cases and 218 deaths. It was traced to a ready-to-eat processed meat product called polony, made at a plant in Polokwane run by Enterprise Foods, which at that time was owned by Tiger Brands.
Ready-to-eat (RTE) food, including polony, were also positive for Listeria in the current study.
Recall of Mamita’s Bakeries bv
Products: Organic gluten-free Speculoos 150g – Organic Honey Waffles gluten-free 240g – Organic Vanilla Waffles gluten-free 120g – from the Mamita’s Bakeries brand.
Problem: Too high aflatoxin B1 content.
In agreement with the FASFC, Mamita’s Bakeries bv is withdrawing the products:
• Organic gluten-free Speculoos 150g
• Organic Honey Waffles gluten-free 240g
• Organic Vanilla Waffles gluten-free 120g
of the Mamita’s Bakeries brand from sale and is recalling them from consumers in due to too high aflatoxin B1 content.
Mamita’s Bakeries bv asks its customers not to consume these products and to return them to the point of sale in which they were purchased.
Description of products:
– Product name: Organic gluten-free speculoos
– Brand: Mamita’s Bakeries
– Minimum durability dates (DDM) (“Best before (or end)”): 01/10/24 – 02/15/24 – 02/28/24 – Batch
numbers: 100124 – 150224 – 280224
– Sales period: from 06/19/23 to 08/14/23
– Nature of packaging: blister
– Weight: 150g
– Product name: Gluten-free Organic Honey Waffles
– Brand: Mamita’s Bakeries
– Minimum durability dates (DDM) (“To be consumed preferably before (or end)”): 12/30/23 – 01/15/24 – 01/30/24 – 02/07/24 – 02/14/24 –
Numbers of lots: 301223 – 150124 – 300124 – 070224 – 140224
– Sales period: from 06/19/23 to 09/06/23
– Nature of packaging: printed bag
– Weight: 240g
– Product name: Gluten-free Organic Vanilla Waffles
– Brand: Mamita’s Bakeries
– Best before dates (Best before): 06/10/23 – 23/10/23 – 27/10/23 – 02/11/23 – 14/11/23 – 22/11/23
– Lot numbers: 061023 – 231023 – 271023 – 021123 – 141123 – 221123
– Sales period: from 06/19/23 to 08/14/ 23
– Nature of packaging: printed bag
– Weight: 120g
The product was distributed by:
– Delhaize De Leeuw NV – Brusselsesteenweg 347 B-1730 Asse.
– Biofresh NV – Legen Heirweg 51 B-9890 Gavere.
For any further information , contact:
Mr Christophe
Info@mamitasbakeries.com
Posted in Aflatoxin, Aflatoxin B1, afsca, Aspergillus Toxin, 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, Mold Toxin, Mould Toxin, Mycotoxin
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