Category Archives: Food Pathogen

Belgium – Pit & Pit Company Recall – Aflatoxin

Posted on May 13, 2024 | Leave a comment

AFSCA

pistachio noten

In agreement with the FASFC, Pit & Pit is withdrawing the Pit & Pit brand “shelled pistachios” product from sale and is recalling it from consumers due to its high aflatoxin content.

Pit & Pit asks its customers not to consume this product and to return it. A free return label can be requested by sending an email with the photo of the label to help@pit-pit.com. Upon receipt of the return, the product will be refunded to you.

Product Description :

  • Product name: Shelled pistachios
  • Brand: Pit & Pit
  • Nature of packaging: transparent jar with black lid
  • Expiration date (DDM): 06/2025
  • Weight and batch numbers:
    • 100g – Lot: L UW8Q0ML6, LUYIMQJZN, LUY3LN2JV
    • 250g – Lot: LUW8Q0ML7, LUYIMQJZO, LUY3LN2JW

The product was sold online, via the website www.pit-pit.com.

For any further information , please contact: help@pit-pit.com

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Posted in Aflatoxin, 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 Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

France – Dry sausage onion/ rugby/ pont l évêque /camembert/ livarot/neufchâtel/ red wine shallot/ porcini mushrooms/ Normandy/ garlic/ shallot / mimolette – Salmonella

Posted on May 13, 2024 | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
The Norman Philou
Model names or references
dry sausage onion/ rugby/ pont l évêque /camembert/ livarot/neufchâtel/ red wine shallot/ porcini mushrooms/ Normandy/ garlic/ shallot / mimolette
Product identification
GTIN Batch Date
3770013089251 F24089003 Recommended consumption date 07/27/2024
3770013089282 F24089002 Recommended consumption date 07/27/2024
3770013089107 F24089004 Recommended consumption date 07/27/2024
3770013089176 F24089005 Recommended consumption date 07/27/2024
3770013089138 F24089006 Recommended consumption date 07/27/2024
3770013089428 F24089007 Recommended consumption date 07/27/2024
3770013089077 F24089008 Recommended consumption date 07/27/2024
3770013089060 F24089009 Recommended consumption date 07/27/2024
3770013089244 F24089010 Recommended consumption date 07/27/2024
3770013089312 F24089011 Recommended consumption date 07/27/2024
3770013089305 F24089012 Recommended consumption date 07/27/2024
3770013089008 F24089013 Recommended consumption date 07/27/2024
Products List
List_sausage_13.05.2024.pdfAttachment
Packaging
Single sale
Start/end date of marketing
From 04/30/2024 to 05/13/2024
Storage temperature
Product to be stored at room temperature
Health mark
Fr.14.119.001.CE
Further information
Shape according to taste
Geographical sales area
Whole France
Distributors
Deli
List of points of sale
Customer_list_13.05.2024.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, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

Spain – Extension of information on the alert for the presence of Salmonella in alfalfa sprouts

Posted on May 13, 2024 | Leave a comment

ACSA

alfalfa

The Public Health Agency of Catalonia has communicated through the  Coordinated System of Rapid Information Exchange (SCIRI)  an extension of the information on the alert regarding the possible presence of Salmonella in sprouted alfalfa sprouts of the brand Duties from Spain:  as a precautionary measure, the withdrawal of the product is extended to the 150 g format and to all lots on the market, with an expiry date of 11/05/2024 or earlier, for both formats, 50 g 150 g.

The data of the product involved are:

  • Product name:  Alfalfa. Germinated sprouts.
  • Brand:  Tugas
  • Product appearance: Plastic bag
  • Lot number and expiration date: All lots with an expiration date of 05/11/24 or earlier.
  • Unit weight:  50g and 150g
  • Temperature:  Refrigerated

According to the available information, the products have been distributed in the autonomous communities of Catalonia,  Andalusia, Aragon, the Balearic Islands, the Canary Islands, the Valencian Community and the Community of Madrid, although it cannot be ruled out that there may be redistribution to other autonomous communities.

The Spanish Agency for Food Safety and Nutrition (AESAN) has transferred this information to the competent authorities of the autonomous communities, through SCIRI, with the aim of verifying the withdrawal of the affected products from the marketing channels.

As a precautionary measure,  people who may have the above-mentioned product in their homes are advised to refrain from consuming it.

If you have consumed any of the products from the affected batch and have symptoms compatible with salmonellosis (vomiting, diarrhea or fever), it is recommended to go to a health center. 

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Posted in ACSA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Salmonella

UK – Bread Spread recalls various chilled and ready to eat products because of the presence of Listeria monocytogenes

Posted on May 13, 2024 | Leave a comment

Gov UK

Bread Spread is recalling various chilled and ready to eat foods because Listeria monocytogenes has been found in some of the products.

Product details

Bread Spread Ready to Eat Food Products
Pack size All pack sizes
Use by All date codes up to and including 18 May 2024
Orbital Foods Ready to Eat Food Products
Pack size All pack sizes
Use by All date codes up to and including 18 May 2024
Perfect Bite Ready to Eat Food Products
Pack size All pack sizes
Use by All date codes up to and including 18 May 2024

Risk statement

The presence of Listeria monocytogenes in the above products.

Symptoms caused by this organism can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis.

Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems.

Action taken by the company

Bread Spread are recalling the above products. Point of sale notices will be displayed where the products were sold. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the products. Please see the attached notices.

Customer notice: Bread Spread recalls various ready to eat products. (125.9 KB)

Our advice to consumers

If you have bought the above products do not eat them. Instead, return the products to where they were bought for a full refund. For further information breadspread2501@gmail.com

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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 monocytogenes

Research – Lysin and Lytic Phages Reduce Vibrio Counts in Live Feed and Fish Larvae

Posted on May 12, 2024 | Leave a comment

MDPI

Bacteriophage on colorful background

Abstract

Vibrio species are naturally found in estuarine and marine ecosystems, but are also recognized as significant human enteropathogens, often linked to seafood-related illnesses. In aquaculture settings, Vibrio poses a substantial risk of infectious diseases, resulting in considerable stock losses and prompting the use of antimicrobials. However, this practice contributes to the proliferation of antimicrobial-resistant (AMR) bacteria and resistance genes. Our investigation aimed to explore the potential of biological agents such as bacteriophage CH20 and endolysin LysVPp1 in reducing Vibrio bacterial loads in both rotifer and fish larvae. LysVPp1’s lytic activity was assessed by measuring absorbance reduction against various pathogenic Vibrio strains. Phage CH20 exhibited a limited host range, affecting only Vibrio alginolyticus GV09, a highly pathogenic strain. Both CH20 and LysVPp1 were evaluated for their effectiveness in reducing Vibrio load in rotifers or fish larvae through short-setting bioassays. Our results demonstrated the significant lytic effect of endolysin LysVPp1 on strains of Vibrio alginolyticus, Vibrio parahaemolyticus, and Vibrio splendidus. Furthermore, we have showcased the feasibility of reducing the load of pathogenic Vibrio in live feed and fish larvae by using a non-antibiotic-based approach, such as lytic phage and endolysin LysVPp1, thus contributing to the progress of a sustainable aquaculture from a One Health perspective

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Posted in antimicrobial resistance, Antimicrobials, Bacteriophage, Food Microbiology Research, Food Pathogen, Pathogen, pathogenic, Research, Vibrio

Research – An In-Depth Study on the Inhibition of Quorum Sensing by Bacillus velezensis D-18: Its Significant Impact on Vibrio Biofilm Formation in Aquaculture

Posted on May 11, 2024 | Leave a comment

MDPI

Abstract

Amid growing concerns about antibiotic resistance, innovative strategies are imperative in addressing bacterial infections in aquaculture. Quorum quenching (QQ), the enzymatic inhibition of quorum sensing (QS), has emerged as a promising solution. This study delves into the QQ capabilities of the probiotic strain Bacillus velezensis D-18 and its products, particularly in Vibrio anguillarum 507 communication and biofilm formation. Chromobacterium violaceum MK was used as a biomarker in this study, and the results confirmed that B. velezensis D-18 effectively inhibits QS. Further exploration into the QQ mechanism revealed the presence of lactonase activity by B. velezensis D-18 that degraded both long- and short-chain acyl homoserine lactones (AHLs). PCR analysis demonstrated the presence of a homologous lactonase-producing gene, ytnP, in the genome of B. velezensis D-18. The study evaluated the impact of B. velezensis D-18 on V. anguillarum 507 growth and biofilm formation. The probiotic not only controls the biofilm formation of V. anguillarum but also significantly restrains pathogen growth. Therefore, B. velezensis D-18 demonstrates substantial potential for preventing V. anguillarum diseases in aquaculture through its QQ capacity. The ability to disrupt bacterial communication and control biofilm formation positions B. velezensis D-18 as a promising eco-friendly alternative to conventional antibiotics in managing bacterial diseases in aquaculture.

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Posted in Bacillus, Biofilm, Emerging Pathogen, Food Microbiology Research, Food Pathogen, Food Technology, Hurdle Technology, Pathogen, pathogenic, Research, Technology, Vibrio

Research – Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii

Posted on May 10, 2024 | Leave a comment

Wiley Online

Cronobacter sakazakii is a foodborne pathogen predominately transmitted through contaminated dried foods and affects populations including neonates, infants, and the elderly. Following several recent outbreaks, it is now a notifiable infection in those under 12 months of age. Current control methods include strict manufacturing guidelines, with monitoring of this genus a legal requirement in powdered infant formula production. Fatty acids have long been known as antimicrobials, with long-chain fatty acids increasingly identified as agents that target virulence factors. This study gives insight into the changes promoted by three long-chain unsaturated fatty acids (oleic, linoleic, and α-linolenic) on C. sakazakii growth, morphology, and biofilm formation. Each fatty acid was individually introduced to C. sakazakii 29544 both as a sole carbon source and as an addition to complex media. Following comparison to the untreated control, bacterial cells treated with these fatty acids showed a significant and media-dependent impact on growth and biofilm inhibition. With further characterization, long-chain fatty acids, including α-linolenic acid, could be utilized as a control method with minimal safety constraints regarding their use in the food production environment.

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Posted in Cronobacter sakazakii, cross contamination, Decontamination Microbial, Food Microbiology Research, Food Pathogen, Food Technology, Pathogen, pathogenic, Research, Technology

Research – Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

Posted on May 4, 2024 | Leave a comment

MDPI

Abstract

The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behaviour as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in colour and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer’s acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products.

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Posted in Bacillus, Bacillus cereus, Bio-Preservative, Clostridium, Clostridium botulinum, Clostridium sporogenes, Food Microbiology Research, Food Pathogen, Pathogen, pathogenic, Propolis, psychrotrophic bacteria, Research, Staphylococcus aureus

France – Fourme pique à l’Audace – Staphylococcus aureus

Posted on May 3, 2024 | Leave a comment

Gov France

Product category
Food
Product subcategory
Milk and dairy products
Product brand name
Unbranded
Model names or references
Fourme pique à l’Audace
Product identification
Batch Date
078023244 Minimum durability date 06/21/2024
0780232412 Minimum durability date 06/24/2024
Packaging
Cut cheese of approximately 2.2 kg, wrapped in paper, packaged in boxes of 2 units
Start/end date of marketing
From 04/22/2024 to 04/29/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 56.178.006 CE
Geographical sales area
Regions: Brittany, Pays-de-la-Loire
Distributors
Team-West Distralis

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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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus

France – OLD-FASHIONED COUNTRY TERRINE – Listeria monocytogenes

Posted on May 3, 2024 | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
PRESTIGE OF SARTHE
Model names or references
SLICE OF OLD-FASHIONED COUNTRY TERRINE
Product identification
GTIN Batch Date
3700155203024 15102 Use-by date 05/16/2024
Packaging
Tray under protective atmosphere
Start/end date of marketing
From 04/24/2024 to 04/30/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 72 132 002 CE
Geographical sales area
Departments: SARTHE (72)
Distributors
SMART FEES Savigné-L’Evêque

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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 France, Listeria monocytogenes