Category Archives: Food Pathogen

Belgium – QUESO IBERICO – Cheese – Listeria monocytogenes

Posted on January 5, 2022 by | Leave a comment

AFSCA

01/05/2022
Recall of Delhaize
Product: QUESO IBERICO.
Problem: the presence of Listeria monocytogenes.
In collaboration with the AFSCA, Delhaize has decided to withdraw this product from the market and to recall it to consumers due to the presence of Listeria monocytogenes.

Product info:
Name: QUESO IBERICO
Brand: Delhaize
EAN code: 2205613000000 Best before
dates ( Best before):
05/01/2022 – 07/01/2022 – 09/01/2022
Marketing period: from 23 / 12/2021 to 04/01/2022 included

Every day, Delhaize performs hundreds of in-house quality controls to ensure the quality and food safety of its products at all times.

In the meantime, Delhaize has already withdrawn all affected products from the shelves and tightened controls on the product and the supplier. Customers who have purchased this product are asked not to consume it. Customers have the option of returning the product in question to the point of sale where they purchased it. The reimbursement of each affected item is guaranteed.

Other products in the same assortment are not affected and can therefore be consumed safely. Delhaize apologizes for the inconvenience caused.

Advice and information for consumers:

What if you have already purchased the product?

Do not consume the product and return it to your Delhaize store. The product will be refunded to you.

For further information , customers can contact our customer service on the free number 0800/95 713.

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Posted in afsca, 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 Testing, Listeria, Listeria monocytogenes, Uncategorized

CPS – Funded Projects 2022 – Superheated Steam – Process Surface Decontamination

Posted on January 5, 2022 by | Leave a comment

CPS

Practical application of superheated steam to harvesting, processing, and produce packing tools and equipment

Pathogens can contaminate environmental surfaces in produce handling operations. The industry uses sanitation programs to clean these surfaces and prevent product contamination. Highly effective sanitation procedures reduce the likelihood that pathogens will cross-contaminate products. In facilities that do not use water in their sanitation programs, tools like brushes and rags are used to clean. No-rinse sanitizers are sometimes used as well, but they cannot be used in organic operations. Superheated steam is a novel surface sanitizer that can kill pathogens on environmental surfaces. It is sometimes referred to as “dry steam” because it does not leave moisture or condensation on surfaces, making it a viable option for dry produce facilities. This project is designed to evaluate superheated steam use under industry relevant conditions. We will not only determine how well it works, but we will assess other key performance indicators including cost, range of appropriate applications, and the effect of extended use on equipment wear-and-tear and change to ambient relative humidity. This project will provide industry with the tools to comprehensively assess tradeoffs in superheated steam implementation. These resources will help improve the design of sanitation programs and enhance control over pathogen cross-contamination.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pathogen, pathogenic, Research

Belgium – Salted butter – Unsalted butter from the Masson -Willems brand – Listeria monocytogenes

Posted on January 5, 2022 by | Leave a comment

AFSCA

01/04/2022
Recall of Thierry Masson
Products: Salted butter – Unsalted butter from the Masson -Willems brand.
Problem: possible presence of monocytogenes listeria

In agreement with the AFSCA, Masson Thierry is withdrawing the salted and unsalted butter of the Masson -Willems brand from sale and is recalling it to consumers because of the possible presence of monocytogenes listeria.

Masson Thierry asks his customers not to consume this product and to bring it back to the point of sale where it was purchased.

Product description

– Product name: Salted butter &
Unsalted butter – Brand: Masson -Willems
– Minimum durability date (DDM) (” Best before (or end)”): 09/01/2022; 01/11/2022; 01/14/2022 and 01/16/2022
– Sale period: from 12/16/21 to 12/28/2021
– Type of packaging: pre
– printed paper packaging – Weight: 500 g and 250 g

The product was distributed by:
– Masson Thierry – Rue du Mont, 187 1360 Perwez
– Carrefour Belgium- Rue de la Bruyère 213 1332 Genval
– Carrefour Belgium – Boulevard de lÈurope 1301 Bierges
– Au Père Clément – Chée de Louvain 975 5022 Cognelée
– La ferme du pont des Dames – Rue du pont des Dames 2 5310 Aische en Refail

For any further information , contact:
Madame Willems
Rue du Mont 187, 1360 Perwez
thierryetnadia@gmail.com
0472/779590

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Posted in afsca, 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 Testing, Listeria, Listeria monocytogenes

Research – Best Practice for the Control of Human Pathogenic Microorganisms in Plant Production Systems

Posted on January 4, 2022 by | Leave a comment

Teagasc

There is an increased emphasis on and observance of food-borne diseases associated with fresh produce, due in part to changes in the processing, agronomy and distribution of fresh produce but also in the increasing trend for the consumption of minimally processed and raw, ready-to-eat crops. A recent meeting of European experts and commercial growers, assembled under the HuPlant Cost Action assessed the current European situation in relation to the safety of horticultural produce under the themes of
(1) protecting fresh produce from microbial pathogens,
(2) control strategies and sampling and
(3) risk assessment and risk based sampling.
The following report details the discussions and observations which emanated from that meeting, including a list of recommendations, aimed at
(1) Growers,
(2) Regulators and Advisors and
(3) Scientists.
For growers recommendations include reinforcement through clear communication on the need to prevent initial contamination of produce through the adoption of good microbiological safety practice, utilising on farm risk assessments and a focus on avoidance of initial contamination rather than a reliance on decontamination efforts.
This can be achieved through approaches such as the adoption and incorporation of good agricultural practice and good hygiene into standard operating procedures on farm. Recommendations to regulators and advisors include balancing communication messages to growers, indicating what is required of them, but also equally, clearly explaining why it is necessary.
Additionally it was felt that additional supports and materials could be made available to growers, particularly to smaller growers, to assist in the training of staff on the importance of biological safety practice, particularly in sectors where staff turnover may be high and differences in the native languages spoken.
Finally recommendations to scientists include a greater emphasis on knowledge transfer and also to, where possible focus knowledge transfer efforts into developing clear recommendations which growers can implement. The interaction between the plant microbiome, potential pathogens, environmental conditions and agricultural practices requires a greater level of attention and research to aid in predict the risk of human pathogen establishment.
Overall it was recognised that through increased interaction and information exchange between stakeholders will enable better understanding of the issues and opportunities faced by the horticultural sector and the co-creation of advice through participation of all stakeholders can assist in reducing the risk of contamination of horticultural produce.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pathogen, pathogenic, Research, Technology

Belgium – Italian tiramisu & “avocado” – Listeria monocytogenes

Posted on January 4, 2022 by | Leave a comment

01/03/2022 (update
12/27/202 ) Recall of Crelem Bakeries
Product: Italian tiramisu & “avocado”
Problem: possible presence of Listeria monocytogenes.

In consultation with the AFSCA, Crelem Bakeries withdraws the Tiramisu product to Italian & lawyer from the sale and reminds consumers of it due to the possible presence of Listeria monocytogenes.

Crelem Bakeries asks its customers not to consume this product and to bring it back to the point of sale.

Product Description

Product Name: Italian Tiramisu
Brand Name: Crelem Bakeries Best before
date (DLC): from 12/28/2021 to 01/03/2022
Sales period: from 12/21/2021 to 12/27/2021
Packaging type: Plastic
jar Weight: 100 g

Product
name: Avocado verrine Brand name: Crelem Bakeries Best before
date (DLC): 04/01/2022 & 05/01/2022
Sales period: from 12/28/21 to 12/31/21 inclusive
Type of ‘packing: Plastic
jar Weight: 100 g

The product has been sold in several supermarkets and retail stores including Spar, Alvo, etc.

For more information , please contact:

Crelem Bakeries Quality Service
E-mail: Quality@crelembakeries.be

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Posted in afsca, 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 Testing, Listeria, Listeria monocytogenes

Luxembourg – GERÄUCHERTE GOURMET GÄNSEBRUST OF THE KLAAS + PITSCH BRAND – Salmonella

Posted on January 4, 2022 by | Leave a comment

SAP

Last name Geräucherte Gourmet Gänsebrust
Brand Klaas + Pitsch Fleisch-und Wurstwaren
Unity 60 g
Date of Minimum Durability (DDM) 04/01/2022; 05/01/2022; 07/01/2022;

01/10/2022; 01/11/2022;

01/13/2022; 01/14/2022; 01/18/2022
Lot L457; L428; L429; L520
Last name Geräucherte Gourmet Gänsebrust
Brand Klaas + Pitsch Fleisch-und Wurstwaren
Unity 200 g
Date of Minimum Durability (DDM) 04/01/2022; 05/01/2022; 07/01/2022;

01/10/2022; 01/11/2022; 01/13/2022;

01/14/2022; 01/18/2022
Lot L447; L428; L448; L459; L510

Last name Gourmet Gänsebrust geräuchert ganze Stücke
Brand Klaas + Pitsch Fleisch-und Wurstwaren
Date of Minimum Durability (DDM) 04/01/2022; 05/01/2022;

07/01/2022; 01/10/2022;

01/11/2022; 01/13/2022;

01/14/2022; 01/18/2022
Lot L447; L520
Last name Gourmet Gänsebrust geräuchert halbe Stücke
Brand Klaas + Pitsch Fleisch-und Wurstwaren
Date of Minimum Durability (DDM) 04/01/2022; 05/01/2022;

07/01/2022; 01/10/2022;

01/11/2022; 01/13/2022;

01/14/2022; 01/18/2022
Lot L417; L447; L459

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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 Testing, Salmonella

Czech Republic- Chicken quarters – Salmonella

Posted on January 4, 2022 by | Leave a comment

Potravinynapranyri

Illustration photo no. 1

Place of inspection:
Prague 5 – Stodulky ( Jeremiasova 1239 / 7a, 155 00 Prague 5 – Stodulky )
ID: 00685976
Food group: Meat and meat products / Packaged meat

Chicken quarters back
Category: Dangerous food
Unsatisfactory parameter:

Salmonella enteritidis

The product has detected the presence of the pathogenic bacterium  Salmonella enteritidis, which causes a disease called salmonellosis.

Lots: L 1001111700
Expiration date: 11/25/21
Packaging: Plastic tray with foil
Country of origin:  Czechia
Sampling date: Nov 23, 2021
Reference number: 21-000605-CAFIA-CZ
The sample was found by an official inspection of the State Agricultural and Food Inspection Authority.

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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 Testing, Potravinynapranyri, Salmonella, Salmonella in Chicken

Canada – Certain Save on Foods brand combo meals recalled due to Salmonella

Posted on January 4, 2022 by | Leave a comment

CFIA

Summary

Product
Certain combo meals
Issue
Food » Microbial Contamination » Salmonella
What to do

Do not consume the recalled products

Affected products
Brand Product Size UPC Codes
Save on Foods Lemon chicken combo meal 450 g 0 056364 901057 Packed on 2021.DE.29
Best Before 2022.JA.02

Packed on 2021.DE.28
Best Before 2022.JA.01

Packed on 2021.DE.27
Best Before 2021.DE.31
Save on Foods Sweet & sour pork meal 450 g 0 056364 901064 Packed on 2021.DE.29
Best Before 2022.JA.02

Packed on 2021.DE.28
Best Before 2022.JA.01

Packed on 2021.DE.27
Best Before 2021.DE.31
Save on Foods Ginger beef combo meal 450 g 0 056364 901071 Packed on 2021.DE.29
Best Before 2022.JA.02

Packed on 2021.DE.28
Best Before 2022.JA.01

Packed on 2021.DE.27
Best Before 2021.DE.31
Save on Foods Honey garlic chicken combo meal 450 g 0 280155 908998 Packed on 2021.DE.29
Best Before 2022.JA.02

Packed on 2021.DE.28
Best Before 2022.JA.01

Packed on 2021.DE.27
Best Before 2021.DE.31

Issue

Save-on-Foods is recalling certain Save on Foods brand combo meals from the marketplace due to possible Salmonella contamination.

The recalled products have been sold in British Columbia, Alberta, Saskatchewan, Manitoba and Yukon.

What you should do

  • If you think you became sick from consuming a recalled product, call your doctor
  • Check to see if you have the recalled products in your home
  • Do not consume the recalled products
  • Recalled products should be thrown out or returned to the location where they were purchased

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Posted in CFIA, 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 Testing, Food Toxin, Salmonella

USA – Alaska hit with 2 E. coli illnesses linked to Simple Truth Organic Power Greens and Nature’s Basket Organic Power Greens – E.coli O157

Posted on December 31, 2021 by | Leave a comment

Food Poison Journal

As of December 29, 2021, 13 people infected with the outbreak strain of E. coli O157:H7 have been reported from six states. Illnesses started on dates ranging from November 27, 2021, to December 9, 2021.

Sick people range in age from 4 to 79 years, with a median age of 54, and 92% are female. Of 12 people with information available, four have been hospitalized and one person developed a type of kidney failure called hemolytic uremic syndrome (HUS). No deaths have been reported.

State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of 12 people interviewed, all reported eating packaged salads. Of 10 people who provided brand information, 6 ate or bought Simple Truth Organic Power Greens and 1 ate Nature’s Basket Organic Power Greens. Both Organic Power Greens salads have the same mix of leafy greens: organic spinach, mizuna, kale, and chard. Several sick people reported using these salads in smoothies.

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Posted in E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, 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, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli

France- REBLOCHON DE SAVOIE FERMIER AOP – Listeria monocytogenes

Posted on December 31, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name MONOPRIX GOURMET
  • Names of models or references REBLOCHON DE SAVOIE FERMIER AOP 450G HALF REBLOCHON DE SAVOIE FERMIER AOP
  • Product identification
    GTIN Lot Dated
    3350030207922 17061221 Use-by date 02/01/2022
    02000150 17061221348 Use-by date 04/01/2022
  • Packaging450 G Half reblochon
  • Start date / End of marketing From 12/14/2021 to 12/30/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 74 211 060 CE
  • Geographical sales area Whole France
  • Distributors MONOPRIX

Practical information regarding the recall

  • Reason for recall Presence of Listeria monocytogenes
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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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 Testing, Listeria, Listeria monocytogenes