Category Archives: Food Pathogen

RASFF Alert- Pseudomonas aeruginosa – Natural Mineral Water

Posted on December 24, 2021 by | Leave a comment

RASFF

Presence of Pseudomonas aeruginosa in Alcalia Natural Mineral Water from Bulgaria in Ireland and Poland

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Posted in Contaminated water, 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, Pseudomonas, Pseudomonas aeruginosa, RASFF, Water, water microbiology, Water Safety

USA – Schoonover Farms recalls Raw Milk over E. coli concerns

Posted on December 24, 2021 by | Leave a comment

Food Poison Journal

According to the Columbia Basin Herald, Odessa’s Schoonover Farms LLC on Thursday voluntarily recalled raw whole milk and cream because it might be contaminated with E. coli (Escherichia coli bacteria), according to a release from the company.

No known illnesses caused by E. coli were associated with the product as of Thursday, but routine sampling by the Washington State Department of Agriculture showed the presence of toxin-producing E. coli in retail raw cream dated Dec. 23.

So retail raw whole milk and cream with best by dates of Dec. 23 through Jan. 2 (“12-23” through “1-2”) were recalled. The product is in 8-ounce, quart, half-gallon and 1-gallon bottle containers and sold to consumers in Odessa and stores in the Spokane area.

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Posted in E.coli, 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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin

Belgium – Oysters hollow Britain N3 12P – Norovirus

Posted on December 24, 2021 by | Leave a comment

AFSCA

reminder Aquamossel Triton
Product: Oysters hollow Britain N3 12P.
Problem: possible presence of Norovirus
As a precautionary measure, Aquamossel Triton recalls hollow oysters from Brittany. During a control, the presence of Norovirus was demonstrated.

The recall covers:

Product Nature: HOLLOW OYSTERS BRITTANY N3 12P
EAN: 8717931210607
Date conditioning: 12/13/2021
Use by date: 25.12.2021

These products have been sold in Intermarché stores between December 15 and December 23.

People who hold these products are asked not to consume them and to return them to the point of sale where they will be reimbursed.
People who have consumed the “oysters of Brittany” mentioned above and who present symptoms of gastroenteritis (vomiting, diarrhea frequently accompanied by a moderate fever), are invited to consult their doctor, notifying him of this consumption. .
Immunocompromised people should pay particular attention to these symptoms, which may suggest an infection with a virus (Norovirus), responsible for gastroenteritis, the incubation period of which can be up to 48 hours.

For more information , customers can contact itmai_be_recall@mousquetaires.com

We apologize for the inconvenience,
The Management

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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, Food Virus, Norovirus

Belgium – Small jar of cream dessert “Swiss cherry” brand Crelem Bakeries – Listeria monocytogenes

Posted on December 24, 2021 by | Leave a comment

AFSCA

Crelem Recall Bakeries
Product: Small jar of cream dessert “Swiss cherry” brand Crelem Bakeries.
Problem: possible presence of Listeria monocytogenes.

In consultation with the FASFC, Crelem Bakeries is withdrawing
the Crelem Bakeries brand “cherry Swiss” dessert cream jar from sale and is reminding consumers of it because of 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: Swiss cream
verrine with cherries Brand: Crelem Bakeries Best before
date (BBD): from 12/23/21 to 12/29/21 inclusive
Sales period: from 12/16/21 to 12/22/21 inclusive
Packaging type: Plastic
jar Weight: 100 g

The product was sold through several supermarkets and retail stores.

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

Canada – Moncton Fish Market brand Bar Clams recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on December 24, 2021 by | Leave a comment

CFIA

Moncton Fish Market - Bar Clams: 153 g

Moncton Fish Market - Bar Clams: 153 g

Product
Bar Clams
Issue
Food » Microbial Contamination » Clostridium botulinum
What to do

Do not consume the recalled product

Affected products

Brand Product Size UPC Codes
Moncton Fish Market Bar Clams 153 g 8 78173 00004 8 All jars that were sold unrefrigerated

Issue

Moncton Fish Market Ltd. is recalling Moncton Fish Market brand Bar Clams that have been sold unrefrigerated from the marketplace because the product may permit the growth of Clostridium botulinum.

The recalled product has been sold at Moncton Fish Market, Moncton, New Brunswick.

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 product in your home
  • Do not consume the recalled product
  • Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick. Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking, including slurred speech, and a change in sound of voice, including hoarseness. Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

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Posted in Bacterial Toxin, CFIA, Clostridium, Clostridium botulinum, Exotoxin, food contamination, 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

France – Poussin démarrage miette -Salmonella

Posted on December 24, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Food for farm animals
  • Product brand name Unbranded
  • Names of models or references Crumb boot chick
  • Product identification
    Lot Date
    301110501100

    /301111201100

    /301120201500/

    301121001000

    		 Recommended

    consumption date 06/01/2022
  • Products List affected_customers.pdf Attachment
  • Packaging Bulk 2 or 3 Tons
  • Start date / End of marketing From 03/11/2021 to 12/10/2021
  • Storage temperature Product to be stored at room temperature
  • Geographical sales area Whole France
  • Distributors poultry farmers

Practical information regarding the recall

  • Reason for recall Detection of a Salmonella Typhimurium on a raw material (standard soybean meal) composing the food likely to be contaminated
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella

Italy – Sausage – Salmonella

Posted on December 24, 2021 by | Leave a comment

Salute

Brand : Salumificio Bonalumi srl

Name : Sausage

Reason for reporting : Recall due to microbiological risk

Publication date : 24 December 2021

Click to access C_17_PubblicazioneRichiami_1619_azione_itemAzione0_files_itemFiles0_fileAzione.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 recall, Food Safety, Food Safety Alert, Food Testing, Salmonella

France – 160g superior knacks – Listeria monocytogenes

Posted on December 24, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Meats
  • Product brand name PIERRAT CHARCUTERIE
  • Names of models or references160g superior knacks
  • Product identification
    Lot Dated
    493 Use-by date 12/30/2021
  • Packaging160 g tray
  • Start date / End of marketing From 12/16/2021 to 12/23/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 88.470.033 CE
  • Geographical sales area Whole France
  • Distributors Fresh Stores and Savoyard Market (St Alban)

Practical information regarding the recall

  • Reason for recallDetection of Listeria monocytogenes
  • Risks incurred by the consumerListeria 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

Germany – Smoked gourmet goose breast – Salmonella

Posted on December 24, 2021 by | Leave a comment

LMW

Goose Breast.jpg

Warning type:

Food

Date of first publication:

December 23, 2021

Product name:

Smoked gourmet goose breast – top quality

Product pictures:

Manufacturer

Manufacturer (distributor):

Klaas + Pitsch Fleisch- & Wurstwaren GmbH Industriestr. 51 57258 Freudenberg Sales via real and Metro

Reason for warning:

In the course of a self-monitoring test, Salmonella spp. positive / 25g detected.

Packaging Unit:

60 g, cut

Durability:

Best before date 05/01/2022 and 13/01/2022

Lot marking:

Lots L439 and L540

Further information:

For further information, please refer to the attached press release / the attached recall letter.

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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

Research – Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019

Posted on December 24, 2021 by | Leave a comment

Nature.com

Campylobacter kswfoodworld

Surveillance of notified Campylobacter enteritis in Germany revealed a recurrent annual increase of cases with disease onset several days after the Christmas and New Year holidays (“winter peak”). We suspected that handling and consumption of chicken meat during fondue and raclette grill meals on the holidays were associated with winter peak Campylobacter infections. The hypothesis was investigated in a case–control study with a case-case design where notified Campylobacter enteritis cases served as case-patients as well as control-patients, depending on their date of disease onset (case-patients: 25/12/2018 to 08/01/2019; control-patients: any other date between 30/11/2018 and 28/02/2019). The study was conducted as an online survey from 21/01/2019 to 18/03/2019. Adjusted odds ratios (aOR) were determined in single-variable logistic regression analyses adjusted for age group and sex. We analysed 182 data sets from case-patients and 260 from control-patients and found associations of Campylobacter infections after the holidays with meat fondue (aOR 2.2; 95% confidence interval (CI) 1.2–3.8) and raclette grill meals with meat (aOR 1.5; 95% CI 1.0–2.4) consumed on the holidays. The associations were stronger when chicken meat was served at these meals (fondue with chicken meat: aOR 2.7; 95% CI 1.4–5.5; raclette grill meal with chicken meat: aOR 2.3; 95% CI 1.3–4.1). The results confirmed our initial hypothesis. To prevent Campylobacter winter peak cases in the future, consumers should be made more aware of the risks of a Campylobacter infection when handling raw meat, in particular chicken, during fondue or raclette grill meals on the holidays.

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Posted in Campylobacter, Campylobacter jejuni, 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 Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research