Category Archives: Food Pathogen

France – Product recall: Unbranded Merguez – Listeria monocytogenes

Posted on June 25, 2021 by | Leave a comment

Oulah

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Names of models or references
…

▸ Barcode
0203923022764

▸ Lot
1 11250207

▸ DLC – DDM
05/21/2021

▸ Packaging
sold in trays

▸ Start date / End of marketing
From 05/17/2021 to 05/20/2021

▸ Health mark
…

▸ Geographical area of ​​sales throughout
France

▸
U express distributors

▸ Consumer service contact
0475220487

▸ Source
SAINT PIERRE U express Die

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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

Czech Republic – Jitrnice – Listeria monocytogenes

Posted on June 25, 2021 by | Leave a comment

Potravinynapranyri

Place of inspection:
Policka ( Palackeho nam. 20, 57201 Policka )
Company ID: 76367959
Unsatisfactory parameter:

Listeria monocytogenes

The pathogenic bacterium Listeria monocytogenes was detected in the product . This bacterium can cause a condition called listeriosis.

Expiration date: 4/27/2021
Producer: Butcher shop on Náměst, Polička 572 01
Country of origin:  Czechia
Date of sampling: 22. 4. 2021
Reference number: 21-000022-SVS-CZ
The sample was found by official inspection of the State Veterinary Administration.

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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 Testing, Listeria, Listeria monocytogenes

France – Product recall: Naturalia brand coral lentil, raisin and buckwheat salad – Listeria monocytogenes

Posted on June 25, 2021 by | Leave a comment

Oulah

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Names of models or references
…

▸ Barcode
3700036907164

▸ Lot
A21159

▸ DLC – DDM
06/26/2021

▸ Packaging
…

▸ Start date / End of marketing
From 06/08/2021 to 06/23/2021

▸ Health mark
FR60.139.011

▸ Geographical area of ​​sales throughout
France

▸
Naturalia distributors

▸ Consumer service contact
0800034035

▸ Source
NATURALIA FRANCE

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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 Testing, Listeria, Listeria monocytogenes

Czech Republic – Chilled chicken breast fillet – Salmonella

Posted on June 25, 2021 by | Leave a comment

Potravinynapranyri

Place of inspection:
Kromeriz ( Hulinska 1799/1, 76701 Kromeriz )
Company ID: 28219783
Food group: Meat and meat products / Unpacked: meat, minced meat, meat preparations

Chilled chicken breast fillet
Category: Dangerous food
Unsatisfactory parameter:

Salmonella enterica serum. Infantis

The pathogenic bacterium Salmonella enterica serum was detected in chilled chicken meat . Infantis. This bacterium can cause a condition called salmonellosis.

Lots: 34210517
Expiration date: 5/22/2021
Producer: Rozbioru Drobiu EMI POLSKA, ul. Bielska 40, 43-520 Chybie, PL 24034302 WE
Country of origin:  Poland
Date of sampling: 19. 5. 2021
Reference number: 21-000021-SVS-CZ
The sample was found by official inspection of the State Veterinary Administration

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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 Testing, Salmonella, Salmonella in Chicken, salmonellosis

France – Butter – Listeria monocytogenes

Posted on June 25, 2021 by | Leave a comment

Gov france

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name Heurtaudière farm
  • Names of models or references Butter
  • Product identification
    Lot Dated
    04.07.21 Use-by date 07/04/2021
  • Packaging250 g
  • Storage temperature Product to be stored in the refrigerator
  • Geographical sales area Whole France
  • Distributors Leclerc, intermarché
  • Reason for recall Monocytogenic lysteria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
  • Consumer behavior Stop consuming
  • Sanitary recommendation People who have consumed the “products” mentioned above and who have fever, isolated or accompanied by headaches, and muscle aches, are invited to consult their doctor, notifying him of this consumption. Serious forms with neurological complications and maternal or fetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should pay special attention to these symptoms. Listeriosis is a disease that can be serious and can take up to eight weeks to incubate.
  • Compensation modalities Refund
  •  

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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 Technology, Food Testing, Listeria

RASFF Alerts – Listeria monocytogenes – Grill Cheese- Meat Preparation – Chilled Smoked Trout

Posted on June 25, 2021 by | Leave a comment

RASFF

Listeria monocytogenes in grill cheese from Austria in Germany

RASFF

Listeria in meat preparation from the Netherlands in Belgium

RASFF

Listeria monocytogenes (< 10 CFU/g) in chilled smoked trout from Poland in France

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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 Testing, Listeria, Listeria monocytogenes, RASFF

RASFF Alerts – Salmonella – Polish Chicken – Black Pepper – Tahini and Halva – Polish Turkey – Frozen Basil – Psyllium Fibres – Polish Eggs – Merguez Sausage

Posted on June 25, 2021 by | Leave a comment

RASFF

Salmonella in Brazilian black pepper in the Netherlands

RASFF

Salmonella in tahini and halva from Syria in Sweden

RASFF

Salmonella in chilled pieces of turkey from Poland in Poland and the Netherlands

RASFF

Salmonella Takoradi in frozen basil from Belgium in Finland

RASFF

S. Saintpaul, S. Morehead and S. Freetown in black pepper from Brazil in Germany

RASFF

Salmonella spp in chilled meat from Belgium in Poland

RASFF

Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in frozen poultry meat from Poland in Belgium

RASFF

Salmonella spp. in chicken neck skins from Poland in Poland, France, Netherlands and UK

RASFF

Salmonella Enteritidis in poultry meat from Poland in the Democratic Republic of Congo

RASFF

Salmonella Enteritidis in poultry meat from Poland in the Democratic Republic of Congo

RASFF

Salmonella enterica ser. Newport in psyllium fibres from India, via Germany in Finland

RASFF

Salmonella Enteritidis in chilled chicken meat from Poland in Poland, Germany and France

RASFF

Salmonella enterica ser. Enteritidis in chilled chicken meat from Poland in Poland, Lithuania, Latvia, Greece, Czech Republic, Netherlands and Romania

RASFF

Salmonella enteritidis in chicken products from Poland in France, UK and the Netherlands

RASFF

Salmonella in chilled Merguez sausage from Belgium in the Netherlands

RASFF

Salmonella Enteritidis in eggs (found on eggshells) from Poland in Germany

RASFF

Salmonella Infantis in chicken from Poland in France, Germany, Latvia, Lithuania, Oman, Poland and Slovakia

RASFF

Salmonella Enteritidis in fresh chicken meat from Poland in Germany, Netherlands, Poland and UK

RASFF

S. Kiambu and S. Minnesota in black pepper from Brazil in Germany

RASFF

Carcasses and elements of poultry meat – salmonella infantis from Poland in Latvia, Lithuania, Germany, France, Czech Republic, Italy, Netherlands and Poland

 

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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 Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Eggs, Salmonella Poland

USA – Timeline for Identifying and Reporting Illnesses in Foodborne Outbreaks

Posted on June 24, 2021 by | Leave a comment

CDC

Ever wonder why the number of illnesses in a foodborne outbreak can increase for weeks, even after the contaminated food is off the market?

A series of events happen before public health officials can report that a case of illness is linked to an outbreak. Each event takes a certain amount of time. This time is known as the “reporting lag” or “lag window” of an outbreak. It is usually 3–4 weeks. For illnesses caused by some bacteria, such as Listeria, it may be longer. Public health officials work to speed up this process when possible.

The steps below outline what typically happens from the day someone eats a contaminated food to the day their illness is linked to a multistate foodborne outbreak investigated by CDC.*

Day 1: You eat a food containing harmful bacteria.
Day 3: You start to feel sick.
  • Symptoms of food poisoning (such as nausea and diarrhea) could start anywhere from a few hours to a few weeks later, depending on the bacteria you ingested. The following chart describes how long it typically takes for someone to have symptoms after being infected with some of the most common foodborne bacteria.
How long it typically takes for someone to have symptoms after being infected with some of the most common foodborne bacteria.
Bacteria Typical start of symptoms
Campylobacter 2–5 days
E. coli 3–4 days
Listeria 1–4 weeks
Salmonella 6 hours–6 days
Vibrio 1-2 days
Should I call the doctor?

Find out when some common food poisoning symptoms are severe enough to need medical attention. See the list

Day 5: You still feel sick with nausea or diarrhea, so you decide to see a healthcare provider.
  • To learn which germ is making you sick, the healthcare provider collects a sample of your stool (poop), urine (pee), or blood.
  • The provider sends your sample to a clinical laboratory for testing.
Day 6: The clinical laboratory tests your sample.
  • After receiving your sample, the laboratory takes 1–3 days to run tests, depending on their capacity.
Day 9: Clinical laboratory test results show what germ is causing your illness.
  • The clinical laboratory identifies the germ making you sick and reports the test results to your healthcare provider.
  • The clinical laboratory should also report test results to the state or local public health department, and they notify CDC.
Days 9–16: The clinical laboratory sends a sample of your bacteria to a public health laboratory.
  • The clinical laboratory ships the bacteria found in your sample to a public health laboratory for whole genome sequencing (WGS) analysis.
  • Shipping can take up to a week, depending on transportation arrangements in your state and the distance between the two laboratories.
Days 16–21: The public health laboratory performs WGS analysis and other tests on the bacteria.
  • The public health laboratory performs tests to determine the bacteria’s DNA fingerprint and other characteristics.
  • WGS testing and analysis of the results, including whether the bacteria is resistant to any antibiotics, can take 2–10 days depending on the bacteria.
What Is Whole Genome Sequencing?

CDC and public health laboratories use a technology called whole genome sequencing (WGS) to generate DNA fingerprints of bacteria causing illness. When bacteria have nearly identical DNA fingerprints, we consider them “genetically closely related.” Illnesses caused by bacteria that are genetically closely related are more likely to have a common source, such as a contaminated food. An outbreak is an event in which a group of people get similar illnesses from a common source. Disease detectives investigate outbreaks to find out what is making people sick.

Find out how CDC uses WGS to detect and solve foodborne outbreaks.

Day 22: The public health laboratory sends WGS results to CDC.
  • Within a day of analyzing the WGS results, state public health officials add the DNA fingerprint from the bacteria to PulseNet, a national laboratory network coordinated by CDC. PulseNet connects foodborne illnesses in order to identify outbreaks.
Day 23: CDC determines if your illness is related to other recent illnesses.
  • CDC scientists determine whether the bacteria causing your illness is closely related genetically to any other recent WGS results from other people in PulseNet.
  • If it is closely related to bacteria causing recent illnesses in other people, CDC may begin an outbreak investigation or add your illness to an ongoing investigation.

Total time: 3–4 weeks

*Most cases of illness, even those caused by common foodborne germs, are not linked to a foodborne outbreak. This can happen for many reasons. A major reason is that most illnesses are not part of an outbreak. Another reason is that germs that cause foodborne illness can also be spread in other ways, such as by water or directly from one person to another. Also, if an illness is diagnosed by a culture-independent diagnostic test, that case may not be linked to an outbreak because these tests do not provide the information needed to link it to an outbreak. In addition, many people do not seek medical care for foodborne illnesses, so their illnesses cannot be diagnosed or reported to public health officials.

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Posted in 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 Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Pathogen, pathogenic, Research, Uncategorized

Singapore – Tilapia linked to Streptococcus outbreak in Singapore

Posted on June 24, 2021 by | Leave a comment

The Fish Site

Tilapia have been linked to an outbreak of Streptococcus, which affected 146 people in Singapore, prompting the FAO to issue a “risk profile report” to raise awareness of the threat.

In 2015, around 146 people became ill after eating a traditional raw freshwater fish dish in Singapore, with several people eventually having to have limbs amputated. It turns out that they had developed blood poisoning linked to a bacterium called Streptococcus agalactiae, also called Group B Streptococcus (SBS). The specific strain responsible for the outbreak was a unique sequence type 283 (ST283). A four-page factsheet, Invasive disease linked to raw freshwater fish, has just been made available, as has a more comprehensive Risk profile – Group B Streptococcus (GBS) – Streptococcus agalactiae sequence type (ST) 283 in freshwater fish.

Dr Tim Barkham, an associate professor at Tan Tock Seng Hospital in Singapore, first identified the human health risk. “Many microbiologists were surprised, as invasive GBS disease in people has not been known to be foodborne previously,” he said.

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Posted in Faecal Streptpcocci, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak

France – LA FROMAGERIE DU QUERCY ROCAMADOUR AOP 105G (3X35G) – STEC E.coli O26

Posted on June 24, 2021 by | Leave a comment

Gov france

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name THE FROMAGERIE DU QUERCY
  • Names of models or references ROCAMADOUR AOP 3X35G
  • Product identification
    GTIN Lot Dated
    3443520068063 131-1 Date of minimum durability 06/24/2021
  • Packaging Wrapped wooden tray of 3 cheeses
  • Start date / End of marketing From 05/22/2021 to 06/23/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 46.204.002 CE
  • Geographical sales area Whole France
  • Distributors Cora, Supermarkets Match, Leclerc, Intermarché, Comptoir du pêcher, Cellerier, Géant Casino, Casino, Vival, Spar, Casino distribution networks
  • Reason for recall Possible presence of Escherichia coli STEC O26
  • Risks incurred by the consumer Toxinogenic Escherichia coli shiga (STEC)
  • Consumer behavior Stop consuming
    Return the product to the point of sale
    Destroy the product
    • Contact number0800 352 919
    • Compensation modalities Refund
    • End date of the recall procedure Saturday July 10, 2021

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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 Testing, Listeria, Listeria monocytogenes