Category Archives: Food Pathogen

UK – Co-op recalls Co-op Anchovies in olive oil because it contains histamine

Posted on December 12, 2022 by KSW | Leave a comment

Co-op is recalling Co-op Anchovies in olive oil because it contains histamine. This means the product is a possible health risk for anyone with a sensitivity to histamine.

Product details

Co-op Anchovies in olive oil
Pack size	50g
Best before	end date: September 2023

Risk statement

Histamine can trigger an immune system response resulting in symptoms such as diarrhoea, shortness of breath, headaches, or skin irritation

Action taken by the company

Co-op is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

Customer notice: Co-op recalls Co-op Anchovies in olive oil (214.26 KB)

Our advice to consumers

If you have bought the above product, do not eat it. Instead return it to the nearest Co-op store for a full refund, or if self-isolating or shielding please contact the customer careline – contact 0800 0686 727 or customer.careline@coop.co.uk.

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, fsa, Histamine

Shannon Illingworth Explains Why Lettuce and Spinach Keeps Getting Contaminated With E. Coli

Posted on December 10, 2022 by KSW | Leave a comment

yahoo finance

The Centers for Disease Control (CDC) reports that each year in the United States, 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.

“Those numbers are staggering and unacceptable,” says Shannon Illingworth, founder of “Know the Grow.”

Illingworth is spreading the word that our nation’s food system is in crisis, and it’s time for people to understand where and how their food was grown.

“That lettuce on your plate may have come from thousands of miles away, picked way ahead of its peak flavor and nutritional value, and may have been exposed to pathogens in dozens of ways during its voyage from seedling to your table,” he said.

According to the CDC, “Germs can contaminate leafy greens at many points before they reach your plate. For example, germs from animal poop can get in irrigation water or fields where vegetables grow. Germs can also get on leafy greens in packing and processing facilities, in trucks used for shipping, from the unwashed hands of food handlers, and in the kitchen.”

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Posted in Decontamination Microbial, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

Italy – READY-TO-COOK SMOKED SALMON CUTTINGS – Listeria monocytogenes (2nd Batch)

Posted on December 9, 2022 by KSW | Leave a comment

Salute

Brand : POSEIDON

Name : READY-TO-COOK SMOKED SALMON CUTTINGS

Reason for reporting : Recall for microbiological risk

Publication date : December 9, 2022

Documentation

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Temperature Abuse, Food Testing, Listeria, Listeria monocytogenes

France – Ground ginger in 450g jar – Bacillus cereus

Posted on December 9, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Herbs and spices
Product brand name La Bovida
Model names or references Ground ginger in 450g jar
Identification of products

GTIN Batch Date

3598560944751 PR22110293 Best before date 30/11/2024
Packaging 450g jar
Marketing start/end date From 01/11/2022 to 30/11/2024
Storage temperature Product to be stored at room temperature
Geographic area of sale Whole France
Distributors TOC SHOP LES HALLES 36 Rue Montmartre, 75001 Paris

GTIN	Batch	Date
3598560944751	PR22110293	Best before date 30/11/2024

Practical information regarding the recall

Reason for recall presence of Bacillus cereus
Risks incurred by the consumer Bacillus cereus

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Posted in Bacillus, Bacillus cereus, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin

France – Ground Ginger – Bacillus cereus

Posted on December 9, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Herbs and spices
Product brand name La Bovida
Model names or references Ground ginger 1kg bag
Identification of products

GTIN Batch Date

3598560944010 PR22110341 Best before date 30/11/2024
Packaging1kg bag
Marketing start/end date From 20/11/2022 to 30/11/2024
Storage temperature Product to be stored at room temperature
Health mark EMB18255C
Geographic area of sale Whole France
Distributors La Bovida Rungis 10 Avenue de Normandie, 94150 Rungis

GTIN	Batch	Date
3598560944010	PR22110341	Best before date 30/11/2024

Practical information regarding the recall

Reason for recall presence of Bacillus cereus
Risks incurred by the consumer Bacillus cereus

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Canada – Igor brand Gorgonzola mild ripened blue-veined cheese recalled due to Listeria monocytogenes

Posted on December 9, 2022 by KSW | 4 comments

CFIA

Summary

Product

Gorgonzola mild ripened blue-veined cheese

Issue

Food – Microbial Contamination – Listeria

What to do

Do not consume, use, sell, serve, or distribute recalled products

Brand	Product	Size	UPC	Codes
Igor	Gorgonzola mild ripened blue-veined cheese	350 g	8 021398 400069	Best Before: 2023/FE/01 L.: 2777001

The affected product is being recalled from the marketplace due to possible Listeria contamination.

The recalled product has been sold in Ontario and Quebec.

What you should do

If you think you became sick from consuming a recalled product, contact your healthcare provider
Check to see if you have recalled products
Do not consume, serve, use, sell, or distribute recalled products
Recalled products should be thrown out or returned to the location where they were purchased

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Belgium – Various Spices from the SAINTE LUCIE brand – Bacillus cereus

Posted on December 9, 2022 by KSW | Leave a comment

RASFF

Recall of the SAINTE LUCIE company
Product: various spices from the SAINTE LUCIE brand.
Problem: possible presence of Bacillus cereus.

In agreement with the AFSCA, SAINTE LUCIE withdraws various spices from sale and recalls them from consumers because of the possible presence of Bacillus cereus.

SAINTE LUCIE asks its customers not to consume these products and to bring them back to the point of sale where they were purchased, where they will be reimbursed.

Description of products:

The products were distributed by:

SPAR QUAREGNON CHEMIN DU BON DIEU 148 7390 QUAREGNON
INTERMARCHE BOUSSU RUE DES CHAUFOURS 19 7300 BOUSSU
FAMIFLORA 14 RUE JULES VANTIEGHEM 7711 MOUSCRON
CARREFOUR MARKET MANAGE GRAND RUE 77 7170 MANAGE
INTERMARCHE FRAMERIES 29 ROUTE NATIONALE 7080 FRAMERIES

For any additional information, contact Mrs FAUX RESNIER: communication@saintelucie1885.fr.

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Posted in afsca, Bacillus, Bacillus cereus, 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 recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin

Research – Salmonella found in Finnish spice controls

Posted on December 9, 2022 by KSW | Leave a comment

Food Safety News

Checks on spices as part of a food fraud project in Finland didn’t find any authenticity issues but did uncover Salmonella contamination.

Monitoring was targeted at operators whose batches were found to have been non-compliant in the past. Of 24 spices investigated, 11 received a reprimand for minor labeling and microbial issues, and five products were blocked but no prohibited dyes were found.

Curry, chili, paprika, and turmeric samples were tested for 20 banned food dyes in the lab with a focus on Sudan dyes but were all negative.

One of the rejected spices contained Salmonella and four had high levels of pesticide residues. One of the spices had incorrect labeling.

All five blocked products came from Asian countries, but three had been imported to Finland via another EU member state.

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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 Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella

Research – Pathogens found on half of the food-safety gloves

Posted on December 9, 2022 by KSW | Leave a comment

Food Safety News

Steve Ardagh, chief executive officer for Eagle Protect, is known as “The Glove Guy.” Food Safety News met him at the International Association for Food Protection’s 2021 trade show. It was then we learned about his multi-year microbial analysis of potential pathogenic glove contamination.

Eagle Protect, which started out in New Zealand before moving to California, is now out with the results of that five-year study revealing the widespread risk of contamination in the disposable glove industry. In collaboration with the B. Michaels Group, the findings were presented at the 2022 International Association for Food Protection (IAFP) annual meeting,