Brand : LETTERE DALL’ITALIA
Denomination : GORGONZOLA DOP DOLCE LETTERE DALL’ITALIA
Reason for reporting : Remind for microbiological risk
Date of publication : 24 May 2023
KSWFoodWorld
Category Archives: Food Microbiology
Italy – GORGONZOLA DOP DOLCE LETTERE DALL’ITALIA – Listeria monocytogenes
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 in Cheese, Listeria monocytogenes
UK – 50 sick in Cryptosporidium outbreak linked to farm
Fifty cases of Cryptosporidium have been traced to a farm on an island off the south coast of England.
The UK Health Security Agency (UKHSA)’s South East branch has tried to contact people who visited Hazelgrove Farm from April to the start of May on the Isle of Wight.
People are thought to have become sick after coming into contact with animals. The farm halted animal petting activity in early May.
No ongoing risk
Dr. Anand Fernandes, the health protection consultant for UKHSA South East, said there is no ongoing risk to the public associated with the farm.
Posted in Contaminated water, Cryptosporidiosis, Cryptosporidium, 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 Investigations, Microbiology Risk, outbreak, water microbiology, Water Safety
Denmark – Insufficient heat treatment of ready-to-eat chicken tenderloin – possible bacterial contamination
HKScan Denmark A/S is recalling ROSE Stegt Barbecue Tenderloin, as there is a risk that the product has not been heat-treated sufficiently and may therefore contain disease-causing bacteria. The product should be returned to the store where it was purchased or discarded.
Updated on 23/05/2023 with new points of sale.
Recalled foods , Published: May 23, 2023
Modified 23 May 2023
Which product:
ROSE Stegt Barbecue Tenderloin ( see a picture of the product here )
Net content : 150g
Last date of use: 25.05.2023
EAN barcode number: 5760725234450
Sold in: Kvickly, SuperBrugsen, Dagli’Brugsen, 3654discount, Irma, Meny, Spar, Min Købmand, Let – Buy and Løvbjerg throughout the country as well as on Wolt and Nemlig.com.
Why is the product being recalled:
There is a risk that the product has not been sufficiently heat treated at the manufacturer. When the product has not been properly heated through, there may be bacteria that have not been killed and that can make consumers sick if they eat the product straight from the package.
What should you do as a consumer:
The Danish Food Agency advises consumers to return the product to the store where it was purchased, or discard it.
If you have questions about illness or symptoms, you must contact your own doctor.
Who is recalling the product:
HKScan Denmark A/S
Tværmosevej 10
7830 Vinderup
Posted in bacterial contamination, DVFA, 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 Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing
Germany – Wild herb salmon and blueberry salmon -Salmonella
Alert type: Groceries
Date of first publication: 05/23/2023
Product name:
Wild herb salmon and blueberry salmon, offered in the service counter Offers in the market up to and including 02.06.2023
Manufacturer (distributor): Deutsche See GmbH Maifischstrasse 3-9 27521 Bremerhaven
Reason for warning:
Detection of Salmonella
Additional Information: Distribution via several retail chains, throughout Germany
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, Lebensmittelwarnung, Salmonella
France – Country sausages with Montlouis -Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name THE MOTNLOUISIAN
- Model names or references Country sausages with Montlouis 150g
- Identification of products
Batch Date 190323 Use-by date 05/26/2023 - Packaging Tray under protective atmosphere
- Marketing start/end date Since 05/10/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 37.156.031 EC
- Geographic area of sale Whole France
- Distributor FRESH SOLOGNE, GALLAIS, PROMOCASH SAINT PIERRE DES COPRS, GUILLEMOT GAUDAIS LKB DESCARTES, BUTCHER DESGROPPES
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
France – CANNOLO SICILIANO – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Sweet products
- Product brand name EATALY PARIS MARAIS
- Model names or references CANNOLO SICILIANO
- Identification of products
Date Use-by date 05/10/2023 - Packaging Product not pre-packaged
- Marketing start/end date From 05/10/2023 to 05/10/2023
- Storage temperature Product to be stored in the refrigerator
- Geographic area of sale Eataly Paris Marais store, 37 rue Sainte Croix de la Bretonnerie, Paris 4th
- Distributors Eataly Paris Marais store
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 – Salmonella Outbreak Linked to Raw Cookie Dough
Fast Facts
- Illnesses: 18
- Hospitalizations: 2
- Deaths: 0
- States: 6
- Recall: No
- Investigation status: Active
Contaminated Food
Papa Murphy’s raw cookie dough:
- Chocolate chip cookie dough
- S’mores bars dough
Nine sick people reported eating raw cookie dough from Papa Murphy’s Take ‘N’ Bake Pizza in the week before they got sick. Based on this information, Papa Murphy’s has temporarily stopped selling their raw chocolate chip cookie dough and raw S’mores bars dough.
At least two sick people did not eat at Papa Murphy’s. Investigators are working to identify the contaminated ingredient in the raw cookie dough.
What You Should Do
- Check your refrigerator and freezer for Papa Murphy’s chocolate chip cookie dough or S’mores bars dough.
- Throw the dough away, even if you didn’t get sick after eating some of it.
- Wash items and surfaces that may have touched the dough using hot soapy water or a dishwasher.
- Always follow cookie dough baking instructions in the recipe or on the package label.
- Papa Murphy’s chocolate chip cookie dough and S’mores bars dough are not meant to be eaten raw.
- Most raw cookie dough is made with unpasteurized eggs or raw flour and can have germs like Salmonella and E. coli.
- Some other companies make edible cookie dough that does not have to be baked. These products are made with heat-treated flour and pasteurized eggs or no eggs. Read the label carefully to make sure the dough is meant to be eaten without baking or cooking.
- Call a healthcare provider if you have any of these severe Salmonella symptoms:
- Diarrhea and a fever higher than 102°F
- Diarrhea for more than 3 days that is not improving
- Bloody diarrhea
- So much vomiting that you cannot keep liquids down
- Signs of dehydration, such as:
- Not peeing much
- Dry mouth and throat
- Feeling dizzy when standing up
Symptoms of Salmonella
- Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
- Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
- Most people recover without treatment after 4 to 7 days.
- Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
- For more information about Salmonella, see the Salmonella Questions and Answers page.
Posted in CDC, 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, outbreak, Salmonella
France – Herb chipolatas – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name THE MOTNLOUISIAN
- Model names or references Chipolatas with herbs 90g
- Identification of products
Batch Date 190323 Use-by date 05/26/2023 - Marketing start/end date Since 05/10/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 37.156.031 EC
- Geographic area of sale Whole France
- Distributors PROMOCASH SAINT PIERRE DES CORPS and BUTCHER DESGROPPES
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 safety training, Food Testing, Salmonella
Italy – Mozzarella della Val Trebbia – Listeria monocytogenes
Brand : Cascina Bosco Gerolo
Denomination : Mozzarella della Val Trebbia
Reason for reporting : Remind for microbiological risk
Date of publication : 23 May 2023
Documentation
Posted in food contamination, food handler, Food Hazard, Food Hygiene, 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
Research – Potential of Essential Oils in the Control of Listeria monocytogenes
Abstract
Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with anti listerial activity. We review different methods via which the anti listerial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with anti listerial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the anti listerial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.
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