Category Archives: Food Pathogen

Canada – Food Recall Warning – Eggs from Hilly Acres Farm recalled due to Salmonella

Posted on December 14, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, December 12, 2020 – Hilly Acres Farm is recalling eggs from the marketplace due to possible Salmonella contamination. Consumers should not consume and distributors, retailers, and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes should not serve, sell, or use the recalled products described below.

The recalled products have only been sold in Newfoundland and Labrador.

Only eggs from Hilly Acres Farm with best before dates indicated in the table below where the lot code contains “N38” or where there is no lot code on the package are implicated by the recall.

Recalled products

Brand Product Size UPC Codes
Farmer John Eyking Large Size Eggs 12 eggs 0 73557 00002 1 DEC 27 N38
JAN 3 N38
JAN 10 N38
Farmer John Eyking Large Size Brown Eggs 12 eggs 0 73557 00005 2 DEC 27 N38
JAN 3 N38
JAN 10 N38
Nova Eggs Large Size White Eggs 18 eggs 0 59001 90118 2 JAN 10 N38

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 or establishment. Recalled products should be thrown out or returned to the location where they were purchased.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

Background

This recall was triggered by test results. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Date code: JAN 10 N38
  • Farmer John Eyking: Large Size Brown Eggs - 12 eggs
  • Farmer John Eyking: Large Size Eggs - 12 eggs
  • Nova Eggs: Large Size White Eggs - 18 eggs

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
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Posted in Bacteria, bacterial contamination, CFIA, food contamination, 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 Eggs

Research – Biofilm-Forming Ability of Pathogenic Bacteria Isolated from Retail Food in Poland

Posted on December 13, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Biofilms have a significant impact on food safety in the food industry. Many foodborne outbreaks have been associated with pathogenic bacterial strains that can form a biofilm. The present study was conducted under the Official Control and Monitoring Program in Poland to examine the ability of pathogenic bacteria collected from retail food samples to form biofilms. Biofilm formation was assessed by qualitative detection of extracellular polymeric substances on Congo red agar, by adherence to glass with the tube method, by the crystal violet biofilm (CV) assay, and by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay. A total of 40 isolates from food samples (10 strains each of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Bacillus cereus) were examined. The strains were classified as adherent, slightly adherent, or nonadherent; biofilm production was classified as weak (WBP), moderate (MBP), or strong (SBP); and metabolic activity was classified as weak (WMA), moderate (MMA), or high (HMA). The incubation conditions and time influenced the amount of biofilm formed as well as did the growth medium. In the test tubes with Luria-Bertani broth (LBB), 22.5% of the strains were adherent and 77.5% were slightly adherent. Stronger adhesion was obtained in brain heart infusion (BHI) with 2% sucrose; 60% of the isolates were classified as adherent. With the CV assay with LBB, SBP was noted for 7.5% of the strains after 24 h of incubation and for 37.5% of the strains after 48 h. In BHI plus 2% sucrose, SBP was noted for 42.5 and 37.6% of the strains after 24 and 48 h, respectively. With the MTT assay with LBB, HMA was found for 15% of the strains after 24 h of incubation and for 25% of the strains after 48 h. In BHI plus 2% sucrose, 70 and 85% of the incubated strains were classified as HMA after 24 and 48 h, respectively.

HIGHLIGHTS
  • All tested bacterial pathogens isolated from food formed biofilms.
  • Biofilm formation was dependent on environmental conditions and the assay used.
  • Culture in BHI plus 2% sucrose produced more biofilm with higher metabolic activity.

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Posted in Bacillus, Bacillus cereus, Biofilm, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria monocytogenes, Research, Staphylococcus aureus

RASFF Alerts – Salmonella – Chicken Doner – Chicken Elements – Chicken Breast Fillets – Chorizo – Goose Breast – Turkey Meat – Minced Beef and Beef Cuts – Organic Flaxseed – Betel Leaves

Posted on December 11, 2020 by | Leave a comment

European Food Alerts

RASFF

Salmonella (present) in chicken doner from the Netherlands in the Netherlands

RASFF

Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken elements from Poland in Poland

RASFF

Salmonella enterica ser. Infantis (presence /25g) in chicken breast fillets from Poland in Hungary

RASFF

Salmonella enterica ser. Rissen (presence /25g) in chorizo from Spain, via Germany in Switzerland

RASFF

Salmonella (presence /25g) in frozen goose breast from Hungary in Sweden

RASFF

Salmonella enterica ser. Bredeney (in 1 out 5 samples /25g) and Salmonella enterica ser. Typhimurium monophasic (in 1 out 5 samples /25g) in chilled turkey meat from France in France

RASFF

Salmonella (presence /10g) in chilled minced beef and beef cuts from Italy in Italy

RASFF

Salmonella enterica ser. Agona (presence /25g) in organic flaxseed from Denmark in Sweden

RASFF

Salmonella (3 out of 5 samples /25g) and high count of Escherichia coli (up to 6000 CFU/g) in betel leaves from Thailand in the UK

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Posted in food contamination, 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, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella Betel Leaves, Salmonella in Chicken

RASFF Alert – Listeria monocytogenes – Chilled Smoked Pork Meat

Posted on December 11, 2020 by | Leave a comment

European Food AlertsRASFF

Listeria monocytogenes (presence /25g) in chilled smoked pork meat from Poland in Poland

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Posted in food contamination, 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, microbial contamination, Microbiology, RASFF

USA – Investigations of Foodborne Illness Outbreaks – Update (CORE

Posted on December 10, 2020 by | Leave a comment

FDA

In the link above is a list of outbreak investigations being managed by FDA’s CORE Response Teams. The investigations are in a variety of stages, meaning that some outbreaks have limited information, and others may be near completion.

A public health advisory will be issued for outbreak investigations that have resulted in specific, actionable steps for consumers to take to protect themselves. Please direct your attention to those pages for the most up to date information on the investigation and for consumer protection information.

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Posted in food contamination, food handler, 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, microbial contamination, Microbiology

Guidelines – Hygiene guidelines for the control of Listeria monocytogenes in the production of quick-frozen vegetables.

Posted on December 10, 2020 by | Leave a comment

PROFEL

Abstract
A multidisciplinary approach is recommended to control the environmental pathogen Listeria monocytogenes in the production of quick-frozen vegetables. A food safety management system, based on Pre-Requisite Programs (PRPs, focusing on the hygiene and organization of the production environment) and a HACCP-plan (focusing on the process control), need to have a full focus on Listeria monocytogenes in order to prevent the organism from colonizing and persisting in complex biofilm formations, or to prevent contamination with the organism after (thermal) processing during further handling before packaging. Figure 1 illustrates the different PRPs and the HACCP-plan relevant in the prevention and control of Listeria monocytogenes. Environmental control needs to be established in order to verify the effectiveness of the implemented PRPs and HACCP-plan and to evaluate the potential accumulation of Listeria monocytogenes in the broader production environment. Finally, end product specifications must help Food Business
Operators (FBOs) to set intermediate levels towards L. monocytogenes, achievable in end products when a proper food safety management system is in place. Risk communication and information sharing towards the users of quick-frozen vegetables must clearly state the proper use of the frozen products to avoid potential abuse. Apart from these technomanagerial activities, an FBO also needs to establish a safety culture and create awareness throughout the whole production organization and all its aspects in the prevention and control of food safety hazards and hygiene disruptions.
The presented guidelines cover frozen vegetables, blanched and unblanched, which are considered as Non Ready-To- Eat (nRTE). FBOs intending to market frozen vegetables as Ready-To-Eat (RTE), would also benefit from following these guidelines. Such FBOs, however, should follow additional preventive and control measures to assure the safety of RTE products, but these are not included in the current guidelines.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Research, Uncategorized

Canada – Public Health Notice: Outbreak of Vibrio parahaemolyticus infections linked to shellfish

Posted on December 10, 2020 by | Leave a comment

Finance Yahoo

Food Illness

Image CDC

Final Update

This notice has been updated to reflect that the outbreak appears to be over and the investigation is winding down.

Why you should take note

The Public Health Agency of Canada (PHAC) collaborated with provincial and territorial public health and food safety partners to investigate an outbreak of Vibrio parahaemolyticus infections that occurred in four provinces. The outbreak appears to be over and the investigation is winding down.

Investigation findings identified exposure to shellfish as a likely source of the outbreak. The majority of the individuals who became sick reported eating shellfish, mainly raw oysters, harvested from Atlantic Canadian coastal waters, before their illnesses occurred.

Although the outbreak appears to be over, this event is a reminder that you can get sick from eating raw or undercooked shellfish, especially oysters. To prevent the risk of illness, shellfish should be cooked thoroughly to a safe internal temperature of 74°C (165°F) before eating or serving it.

This notice contains more advice on how to avoid getting sick.

What is Vibrio

Vibrio is a naturally-occurring bacterium that can be present at high levels in coastal waters during periods of increased water temperatures. Most people come in contact with Vibrio by eating raw or undercooked shellfish, especially oysters.

Investigation summary

In total, 23 confirmed cases of Vibrio parahaemolyticus illness were reported in the following provinces: Saskatchewan (1), Quebec (7), New Brunswick (10), and Prince Edward Island (5). Individuals became sick between early July and late October 2020. One individual was hospitalized. No deaths were reported. Individuals who became ill were between 11 and 92 years of age. The majority of illnesses (61%) were male.

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Posted in food bourne outbreak, food contamination, 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, foodborne outbreak, foodbourne outbreak, Vibrio, Vibrio parahaemolyticus

USA – WishGarden Herbs Issues Voluntary Nationwide Recall of Cord Care and Goldenseal Powder Due to Bacterial Contamination – Cronobacter sakazakii

Posted on December 10, 2020 by | Leave a comment

FDA

WishGarden Herbs, Inc. is voluntarily recalling, to the consumer level, 14 lots of Cord Care and Goldenseal Powder products produced after 7/26/18 with expiration dates between 7/26/18 and 9/1/20. After receiving notice of a supply chain issue, WishGarden has determined these products were manufactured using ingredients potentially contaminated with Cronobacter sakazakii bacteria.

Use of these products, when contaminated with this bacteria, may cause serious infections with severe outcomes, including death, especially in vulnerable patients with compromised immune systems and infants.

Catherine Hunziker, WishGarden President, stated, “As a leading herbal product company for more than 40 years, we take the safety of our products seriously and we feel it is important to recall this product out of an abundance of caution. Consumer safety is our highest priority.”

Cord Care Powder is marketed to dry umbilical cords and is applied externally to skin. It is packaged in 1oz containers and labeled with UPC 6-56490-24730-4. The affected product lots are P227-P235. The lot and expiration date can be found below the label barcode.

Goldenseal Powder is marketed as a drying powder applied externally to skin. It is packaged in 1oz containers and labeled with UPC 6-56490-64137-9. Affected product lots are P116-P120. The lot and expiration date can be found below the label barcode.

These products were distributed nationwide in the USA through select practitioners.

WishGarden Herbs has notified its distributors and customers by phone, mail and email. Consumers who have purchased this recalled product should discontinue use immediately and not open any sealed packages. The product should be mailed directly to WishGarden Herbs corporate headquarters at 321 South Taylor Ave. Suite 100 Louisville, CO 80027 for a full refund.

Consumers with questions regarding this recall can contact WishGarden Herbs by calling the company’s recall hotline at 720-889-9878 (M-F, 9am – 5pm MST) or Email: recall@wishgardenherbs.com. Consumers should contact their physician or healthcare provider if they have experienced any problems that may be related to using this product.

Adverse reactions or quality problems experienced with the use of this product may be reported to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail or by fax.

  • Complete and submit the report Online
  • Regular Mail or Fax: Download form or call 1- 800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178

This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.

Company Contact Information

Consumers:
WishGarden Herbs
 720-889-9878
 recall@wishgardenherbs.com

Product Photos

  • Photo 1- Labeling, WishGarden Cord Care Powder
  • Photo 2- Labeling, WishGarden Goldenseal Powder

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Posted in Cronobacter sakazakii, cross contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Testing

France – Product recall: Roquette and Mesclun salads from Auchan brand – Salmonella

Posted on December 10, 2020 by | Leave a comment

Oulah

Product recall: Roquette and Mesclun salads from Auchan brand

ENCOUNTERED PROBLEM

Presence of Salmonella

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 for reimbursement.

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

▸ Arugula 125g
• Barcode: 3596710294947
• Lot: 27631324 – 27631325
• BBD: 12/10/2020

▸ Mesclun 125g
• Barcode: 3596710294961
• Lot: 27631328
• BBE: 12/10/2020

▸ Consumer service contact
Bonduelle makes itself available to consumers to answer any questions at the following telephone number: 0 800 081 081 Free service and calls

▸ Source
https://www.auchan.fr/

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Posted in Bacteria, bacterial contamination, food contamination, 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, Oulah, Salmonella

France – Product recall: Young shoots salad and Bonduelle brand Arugula – Salmonella

Posted on December 10, 2020 by | Leave a comment

Oulah

Product recall: Young shoots salad and Bonduelle brand Arugula

ENCOUNTERED PROBLEM

Presence of Salmonella

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 for reimbursement.

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

▸ Barcode
3083681013146

▸ Lot
27631359

▸ DLC
12/11/2020

▸ Consumer service contact
Bonduelle makes itself available to consumers to answer any questions at the following telephone number: 0 800 081 081 Free service and calls

▸ Source
https://www.auchan.fr/

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Oulah, Salmonella