Category Archives: Food Pathogen

Ireland – Recall of Additional Batches of SFC Chicken Poppets Due to Presence of Salmonella

Posted on March 5, 2021 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2021.20 update 1
Product: The Original SFC Chicken Poppets, pack size:190g
Batch Code: Best before dates: 24.09.2021 and 31.10.2021
Country Of Origin: United Kingdom

Message:

Further to the FSAI’s food alert 2021.20, SFC is recalling the above additional batches of its Chicken Poppets due to the detection of Salmonella. Batches with a best before date of 28.02.2022 were recalled previously. Point-of-sale recall notices will be displayed in Tesco stores.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours.  The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps.  The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Consumers:

Consumers are advised not to eat the implicated batches.

SFC Chicken Poppets

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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, FSAI, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken

France – Product recall: 200g tip of brie from Les Croisés brand – Listeria monocytogenes

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Oulah

Product recall: 200g tip of brie from Les Croisés brand

ENCOUNTERED PROBLEM

Risk of presence of Listeria monocytogenes

PROPOSED SOLUTION

Those in possession of 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

▸ Barcode
3564700014745

▸ Packaging
200g

▸ DDM
04/07/2021

▸ Health
stamp FR 88.115.001 CE

▸ Consumer service contact
0 800 86 52 86 Free service and call

▸ Source
https://www.e.leclerc/

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Posted in 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 recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Oulah, Uncategorized

Iceland – Salmonella in chicken pieces

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MAST

Matvælastofnun warns against consuming SFC Boneless Bucket chicken bites due to salmonella contamination. Inputs that import the chicken pieces have recalled the product in consultation with the Reykjavík Health Inspectorate.

The FDA received information from the UK through the Infosan International Food Safety Authority and the Health Inspectorate had also received information from Resources.

The recall only applies to the following best for dates:

  • Product Name: SFC Boneless Bucket, Crunchy golden pieces of tasty, succulent Chicken Crispy Strips, Dippers and Poppets coated in a Southern Fried Style coating
  • Net amount: 650g
  • Barcode: 5031532020629
  • Storage conditions: Freezer, -18 ° C
  • Lot number: L19720
  • Best before date: 28-11-2021
  • Country of origin: Poland
  • Country of manufacture: United Kingdom
  • Importer: Aðföng, Skútuvogur 7-9, 104 Reykjavík
  • Distribution: Bargain shops all over the country

SFC chicken

Customers who have purchased the above product are asked not to consume it and discard it, but it can also be returned to the store where it was purchased for a refund. Further information can be obtained from Aðfang’s Quality Manager at tel. 530 5600 or via the email address gaedastjori at adfong.is.

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Posted in food contamination, Food Hazard, Food Hygiene, Food Illness, 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, Salmonella Poland

France – Product recall: Les coquillages de la Baie d’Isigny brand fishing mussels – E.coli

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Oulah

Product recall: Les coquillages de la Baie d'Isigny brand fishing mussels

ENCOUNTERED PROBLEM

Presence of Escherichia coli

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Marketing period
from 02/26/2021 to 03/01/2021 (included)

▸ Type of packaging
in assisted sale on the fishmonger’s stall

▸ Consumer service contact
The supplier “Shellfish from the Bay of Isigny” is available to consumers to answer any questions: Toll-free number
: 06 14 21 85 96
Hours: 8 am to 6 pm

▸ Source
https://www.auchan.fr/

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Posted in E.coli, 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, microbial contamination, Microbiology, Oulah

RASFF Alerts – Salmonella – Chilled Pork Chop – Sesame Seeds – Frozen Chicken Fillets – Frozen Chicken Cuts – Sliced Salami – Chicken Drumsticks

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European Food Alerts

RASFF

Salmonella enterica ser. Brandenburg (5 out of 5 samples /25g) in chilled pork chop from Lithuania in Latvia

RASFF

Salmonella (presence /25g) in hulled sesame seeds from Nigeria, dispatched from Turkey in Greece

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken fillets from Poland in France

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken cuts from Poland in France

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken fillets from the Netherlands in Sweden

RASFF

Salmonella (presence /25g) in chilled sliced salami from Germany in Germany

RASFF

Salmonella enterica ser. Paratyphi B (presence /25g) in frozen chicken drumsticks from the Netherlands in Italy

RASFF

Salmonella (presence /25g) in hulled sesame seeds from Nigeria, dispatched from Turkey in Greece

 

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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, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Chicken, Salmonella Poland, Salmonella Sesame Seeds

Germany -Dried mint leaves – Salmonella

Posted on March 5, 2021 by | Leave a comment

LMW

Warning type:Food
Date of first publication:03/04/2021
Product name:dried mint leaves
Product pictures:

Product picture.PNG

Customer notice

Manufacturer (distributor):Adalat Berlin (Germany)
Reason for warning:

Salmonella

Packaging Unit:Box with 7 packs of 180g each
Durability:09/24/2022
Further information:

Salmonella
A salmonella disease manifests itself within a few days after infection with diarrhea, abdominal pain and occasionally vomiting and a slight fever. The symptoms usually subside on their own after several days. Infants, toddlers, the elderly and people with a weakened immune system in particular can develop more severe disease processes. People who have eaten this food and develop severe or persistent symptoms should seek medical attention and advise them of a possible salmonella infection.
Seeking preventive medical treatment without symptoms does not make sense.

Contact to the responsible authorities:
Berlin:poststelle@senjustva.berlin.de
Press releases and information
title Attachment or web link
Customer notice
Product information market notice Adalat.pdf

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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, microbial contamination, Microbiological Risk Assessment, Microbiology, Salmonella

Research – Acoustic Water Could Cut Salad-Related Food Poisoning

Posted on March 4, 2021 by | 1 comment

Technology Networks

Eurofins Food Testing UK

A new study has shown that gentle streams of water carrying sound and microscopic air bubbles can clean bacteria from salad leaves more effectively than current washing methods used by suppliers and consumers. As well as reducing food poisoning, the findings could reduce food waste and have implications for the growing threat of anti-microbial resistance.

A diet containing uncooked salad, fruit and vegetables is key to reducing a range of conditions, including cardiovascular diseases, Type II diabetes and certain types of cancer.

However, salad and leafy green vegetables may be contaminated with harmful bacteria during growing, harvesting, preparation and retail leading to outbreaks of food poisoning which may be fatal in vulnerable groups.

Because there is no cooking process to reduce the microbial load in fresh salads, washing is vital by the supplier and the consumer.

Washing with soap, detergent bleach or other disinfectants is not recommended and the crevices in the leaf surface means washing with plain water may leave an infectious dose on the leaf. Even if chemicals are used, they may not penetrate the crevices.

In this new study, published in the journal Ultrasound in Medicine and Biology, scientists used acoustic water streams to clean spinach leaves directly sourced from the field crop, then compared the results with leaves rinsed in plain water at the same velocity.

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Posted in food contamination, Food Hazard, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Technology, Food Testing, Research, Technology

Taiwan – CDC issues Norovirus warning after Taiwan sees surge in cases

Posted on March 4, 2021 by | Leave a comment

Taiwan News

Food Borne Illness - Norovirus -CDC Photo

The health authorities are sounding the alarm over norovirus-induced gastroenteritis, with cases soaring over the past week.

Taiwan recorded over 138,000 cases of diarrhea between Feb. 21 and 27, reflecting an uptick in stomach illnesses following the Lunar New Year. Over the past four weeks, 87 diarrhea clusters have been reported nationwide, and 97 percent of the 58 cases where pathogens were identified pointed to norovirus as the culprit, according to the Taiwan Centers for Disease Control (CDC).

Members of the public are urged to improve their hygiene, as the virus is transmitted via the fecal-oral route, which involves contaminated food or water or contact with infected persons.

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Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Norovirus, outbreak, Virus, Water, water microbiology, Water Safety

USA – FSIS Issues Public Health Alert for Raw Ground Beef Product Due to Possible E. Coli O157:H7 Contamination

Posted on March 4, 2021 by | Leave a comment

FSIS USDA

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert because raw beef product produced by Greater Omaha Packing Co. Inc., an Omaha, Neb. establishment, may be contaminated with E. coli. O157:H7. A recall was not requested because the affected product is no longer available for purchase.

FSIS is concerned that some ground beef products may be in consumers’ refrigerators or freezers. Consumers who have purchased these products should not consume them. These products should be thrown away or returned to the place of purchase.

The raw beef item was produced by Greater Omaha Packing Co. Inc. on January 14, 2021, further processed into ground beef and sold by Art’s Food Market located in Sandwich, Illinois. The following product is subject to the public health alert:

  • 2-lb (approximately) trays containing raw ground beef labeled with a retail label with “PACKED” dates ranging from JAN 28 2021 through JAN 31 2021.

This item was sold by the single retail location in Sandwich, Illinois.

The problem was discovered when Greater Omaha Packing Co. Inc. determined that they inadvertently distributed product associated with a sample that was positive for E. coli O157:H7. The company then notified FSIS about the affected product.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw ground beef product that has been cooked to a temperature of 160°F. The only way to confirm that raw ground beef products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.

Consumers and members of the media with questions about the public health alert can contact Angel Besta, VP of Technical Resources, Greater Omaha Packing Co. Inc. at abesta@greateromahs.com.

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Posted in E.coli O157, E.coli O157:H7, 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, FSIS, microbial contamination, Microbiology, STEC, STEC E.coli, USDA

Ireland – Recall of a Batch of The Real Olive Company Basil Pesto due to the Presence of Listeria monocytogenes

Posted on March 4, 2021 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2021.22
Product: The Real Olive Company Basil Pesto
Batch Code: Use by: 04.03.2021
Country Of Origin: Ireland

Message:

The Real Olive Company is recalling the above batch of its basil pesto due to the presence of Listeria monocytogenes. The implicated batch was sold to caterers. It was also dispensed and sold in unlabelled pots from The Real Olive Company’s shop in Dublin and stalls at the Limerick Milk Market and Cork English Market between 19th and 25th February 2021.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include mild flu-like symptoms, or gastrointestinal symptoms such as nausea, vomiting and diarrhoea.  In rare cases, the infection can be more severe, causing serious complications. Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly.  The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and to display a point-of-sale recall notice in stores where the affected batch was sold.

Caterers should not use the implicated batch.

Consumers:

Consumers are advised not to eat the implicated batch.

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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, FSAI, Listeria, Listeria monocytogenes, microbial contamination, Microbiology