Listeria monocytogenes (presence /25g) in chilled paté from Belgium in Belgium
Listeria monocytogenes (68000 CFU/g) in chilled smoked trout fillet from Denmark in Germany
KSWFoodWorld
Category Archives: Food Pathogen
RASFF Alert – E.coli – Japanese Clams
Posted in Bacteria, bacterial contamination, E.coli, 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, Food Toxin, microbial contamination, Microbiology, RASFF
RASFF Alerts – Salmonella – Black Pepper – Sesame Seeds – Chicken Fillets – Dried Sausages – Betel Leaves – Chicken Drumstick Meat – Chicken Half Breasts – Chicken Meat and Offal – Chicken Elements – Chicken Cutlets
Salmonella enterica ser. Miami (presence /25g) and Salmonella enterica ser. Oranienburg (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Minnesota (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Newport (presence /25g), Salmonella enterica ser. Rubislaw (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Pretoria (presence /25g) in organic sesame seeds from Ethiopia in Germany
Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken fillets from Poland in Lithuania
Salmonella (in 1 out of 5 samples /25g) in dried sausages from France in France
Salmonella (in 3 out of 5 samples /25g) and high count of Escherichia coli (up to 1300 CFU/g) in betel leaves from Thailand in the UK
Salmonella enterica ser. Infantis (presence /25g) in frozen chicken drumsticks meat from Poland in Lithuania
Salmonella enterica ser. Freetown (presence /25g), Salmonella enterica ser. Infantis (presence /25g), Salmonella enterica ser. Javiana (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany
Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the UK
Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat and offals from chickens reared in Slovakia and slaughtered in Poland in Poland
Salmonella enterica ser. Typhimurium (presence /25g) in chilled chicken meat from France in France
Salmonella (presence /25g) in chicken elements from Poland in Poland
Salmonella (presence /25g) in sesame seeds from Nigeria, dispatched from Ukraine in Lithuania
Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat from Poland in Poland
Salmonella enterica ser. Gombe (in 1 out of 5 samples /25g) in sesame seeds from Nigeria, dispatched from Ukraine in Lithuania
Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken cutlets from Poland in France
Salmonella (presence /25g) in frozen boneless skinless chicken half breast from Brazil in the UK
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella Sesame Seeds
Argentina – Uptick in Salmonella infections prompts warning in Argentina
Public health officials in an Argentinian province have warned of an increase in Salmonella infections.
The Ministry of Public Health in Salta reported that, from January to November, 407 people with Salmonella infection were laboratory confirmed in the province. There have been 545 suspected cases since the beginning of 2020.
In the first months of 2020, a greater number of patients was observed. Then, between weeks 10 and 40, mostly isolated infections occurred. Since early October, 93 suspected cases were reported, of which 57 were confirmed.
The age range that has mostly contracted salmonellosis is between 20 and 44 years old followed by 5-9 year olds. Those older than 65 are the least affected.
France – Product recall: 80/100 Venezuela ASC shrimps – 300g from Atelier Poissonnerie – Listeria monocytogenes
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 have a fever, isolated or accompanied by headaches, are invited to consult their doctor, 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
â–¸ Packaging
300g self-service tray
â–¸ Barcode
3664335051327
â–¸ Lot
2203220692
â–¸ DLC
11/27/2020
â–¸ Marketing period
From 11/19/2020 to 11/24/2020
▸ Identif. Veterinarian
FR 62.160.112 CE
â–¸ Consumer service contact
CRUSTA C is at the disposal of consumers to answer their questions at the following telephone number: 05 62 07 31 85
â–¸ Source
https://fd1-courses.leclercdrive.fr/magasin-089301-Aulnay-sous-Bois.aspx
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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Oulah
Research – Research examines potential Listeria risks in distribution centers
Numerous research projects have examined potential risks from foodborne pathogens in field-grown produce as well as in packinghouses, but little work has looked at whether produce distribution centers (DCs) may be potential contamination sources.
Laurel Dunn, Ph.D., with the University of Georgia, hopes to shed more light on DCs with her project, “Environmental microbial risks associated with vented produce in distribution centers.”
“I think the DCs are a little out of sight, out of mind,” she said. “We have been so focused on foodborne outbreaks and what’s happening at the field level or packinghouse wash water and employees and hand hygiene.”
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Key Take-Aways
• Produce distribution centers have been largely overlooked as potential foodborne pathogen sources.
• Project focuses on the Listeria genus because they do well indoors, form biofilms and are difficult to eliminate once established.
• Project outcome may yield a set of risk-reduction guidances for DCs.
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Her two co-principle investigators — Laura K. Strawn, Ph.D., with Virginia Tech, and Ben Chapman, Ph.D., with North Carolina State University – are veterans at studying potential foodborne outbreak risks at the retail level.
“At least from my perspective, I don’t typically think of DCs,” Dunn said of potential risks. “It’s kind of something that our eyes have been opened up to.” Should they find potential Listeria risks, the researchers plan to develop written risk-reduction recommendations for DCs.
“I think given the trends we’re already seeing, we’re already pretty clear there will need to be some written guidances for DC management,” Dunn said. “These will be based on some high-risk areas, practices and/or equipment in DCs that we’ve found in the study.”
The researchers are focusing efforts on vented produce in breathable containers and stored in coolers. Among the items are berries, tomatoes and other items packed in plastic clamshells and onions in mesh bags.
Dunn said they are concentrating on Listeria because it forms biofilms and, once in a facility, is difficult to eliminate. Listeria also is more of an indoor pathogen and doesn’t compete as well in fields as Salmonella and E. coli, which tend to do better outdoors.
The researchers also are testing just for the Listeria genus and won’t be going further to differentiate between pathogenic Listeria monocytogenes and other more benign Listeria species.
“They’re family members, and they have similar growth environments, conditions and preferences,” she said. “We assume if we find Listeria that the conditions could possibly be right for Listeria monocytogenes to be there.”
Chapman will analyze the meta data to see if he can correlate positive finds at different facilities to commonalities. As part of the analysis, he’ll look at a myriad of variables, including on-site management practices, employee shifts, facility design, sanitation practices and sanitation materials.
As originally proposed, Dunn and colleagues were to visit at least 25 DCs throughout the nation to collect samples by swabbing numerous surfaces from Zones 2 through 4. Those areas don’t contact produce directly but are farther removed, such as pallets, forklift tires, floors, floor cracks, truck trailers and employee shoes.
Then the COVID-19 pandemic hit in March, and two of the three researchers are still under travel restrictions. As of this writing, they’ve collected samples from 11 DCs, and most of that sampling was before the pandemic.
Although the researchers had hoped to visit cooperating California DCs, Dunn said they may settle with operations east of the Mississippi River. So far, they’ve visited facilities in Texas, Michigan and New York and are trying to recruit one more partner from Florida, Georgia or Alabama, she said. Michelle Danyluk, Ph.D., with the University of Florida, has helped by collecting samples from DCs in her state.
What has made the project possible is the input and cooperation from participating DCs, Dunn said. In fact, distribution center representatives were the ones who brought their concerns to the Center for Produce Safety initially.
“We couldn’t do the work without them,” Dunn said. “This was one of the CPS target areas a couple years ago, and it was because our partners brought it forward. If they weren’t onboard, we couldn’t have brought this forward. Our partners have been a huge help. They conceived the idea, were instrumental in the project design and have been so accommodating in getting us into the facilities.”
She said the DCs wanted to be proactive, identify any potential risks and take care of them before they became issues.
Despite the COVID-19 challenges, Dunn said the researchers have been able to collect a substantial number of samples from each facility, and they should be able to put together a “nice packet of information” that will benefit DCs.
Sweden – Lidl Sweden is recalling Goose Breasts, of the Culinea brand – Salmonella
Lidl Sweden is recalling Goose Breasts from the Culinea brand, after routine analyzes it has been shown that the product may contain Salmonella.
Salmonella has been detected after a routine analysis. We would like to urge all our customers who bought the product to come back to us with the product. The relevant best-before date 2022-09-30 has been sold in all of Lidl Sweden stores. Salmonella poses no risk if you have heated the food to at least 70 degrees.Â
The recall only concerns the product:
Article: Goose breastÂ
Pack size: 950g
Brand: Culinea
Best-before date: 2022-09-30
Other best-before dates or other Culinea products are not affected. We at Lidl Sweden apologize and take what happened seriously. Consumers who have purchased the product are welcome to return it to the place of purchase, or to the nearest Lidl store. Of course, customers get their money back, even without presenting a cash receipt.
Facts Lidl’s quality checks In addition to Lidl Sweden’s suppliers being certified with IFS (International Featured Standard), BRC (British Retail Consortium) or FSSC 22000 (Foundation Food Safety System Certification), Lidl Sweden performs regular unannounced on-site inspections at suppliers (performed by accredited institution). We go further than required by law and also test all products in external accredited laboratories to ensure that our products meet the highest quality.
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, Salmonella
Germany – Fresh Farmer’s Sausage in the Ring / Stracke Solid Farmer’s Sausage in the Ring PfefferbeiĂźer Farmer’s Sausages – Listeria monocytogenes
Warning type: Food
Date of first publication: December 01, 2020
Product name: Fresh Farmer’s Sausage in the Ring / Stracke Solid Farmer’s Sausage in the Ring PfefferbeiĂźer Farmer’s Sausages
Manufacturer (distributor): Herbertehof Rhönstrasse 5 36396 Hintersteinau
Reason for warning: Detection of Listeria monocytogenes
Durability: sold from 11/10/2020 to 12/01/2020
Lot identification: sold from 11/10/2020 to 12/01/2020
Further information: The affected products were sold regionally in SchlĂĽchtern, Steinau, Bad Soden- SalmĂĽnster and Fulda . Further information can be found on the attached customer notice or on the manufacturer’s Facebook page.
Listeria usually manifests itself within 14 days of infection with diarrhea and fever. In particular, pregnant women, the elderly and people with a weakened immune system can develop more severe disease with blood poisoning and meningitis. In pregnant women, the unborn child can be harmed, even without symptoms.
People who have eaten this food and develop severe or persistent symptoms should seek medical attention and advise them of a possible Listeria infection.
Pregnant women who have eaten this food should seek medical treatment and seek advice even without symptoms. This is not useful for other people without symptoms.
Homepage of the manufacturer:
Contact to the responsible authorities:
Hesse: Schnellwarnung@rpda.hessen.de
Research – Updated food safety guidance gives pregnant women more certainty and choice on a wider range of foods
New research from New Zealand Food Safety provides pregnant women with more options and certainty about what they can safely eat with updated tips to avoid foodborne illness.
“We’ve looked at new foods that were not previously considered because we want pregnant women to have the most up-to-date food safety information so they can enjoy a diverse diet and stay healthy,” says Dr Claire McDonald, Manager Operational Research at New Zealand Food Safety.
“The guidance reflects the increased diversity in the New Zealand diet. The update not only provides more options, but also ensures all risky foods are captured and provides simple ways to reduce the chance of illness from food,” she said.
“It’s important pregnant women know what’s safe to they can avoid dangerous infections, such as listeriosis and toxoplasmosis, which can affect them more severely than non-pregnant women.”
Dr McDonald said the key information for women include:
- thoroughly cooking seed sprouts (such as alfalfa or mung bean) before eating.
- thoroughly cooking dried herbs before eating.
- avoiding unpasteurised fruit juices and non-alcoholic cider.
- avoiding low-acid, soft, pasteurised cheeses like Brie, Camembert, blue cheeses, ricotta, mozzarella, and feta unless they’re cooked.
- updating guidance on some pasteurised dairy products (i.e. following manufacturer’s labelling advice and “best before” dates, etc.).
- freshly cooked fish, mussels, oysters, crayfish, scallops, etc., should be cooked thoroughly until piping hot and eaten while hot.
- whole melons should be washed and dried before cutting.
- frozen berries should be cooked thoroughly before eating.
- no restrictions on number of servings per week for gemfish, oreo dories, orange roughy, ling and smooth oreo fish species (previous advice limited the number of servings per week to minimise mercury intake).
“We know more about food safety now than we did just a few a years ago and it’s important people educate themselves and take simple steps such as washing produce and cooking certain foods properly,” Dr McDonald said.
More information on food and pregnancy
New Zealand Food Safety’s updated food safety guidance for pregnant women – YouTube
Posted in Bacteria, bacterial contamination, food contamination, 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 Testing, foodborne disease, Foodborne Illness, foodborne outbreak, Listeria, Listeria monocytogenes, Toxoplasma gondii, Toxoplasmosis
France – Product recall: Old-fashioned country pâtĂ© 1 slice of SAVEURS BRESSANES brand – Listeria monocytogenes
ENCOUNTERED PROBLEM
Presence of listeria
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 a fever, isolated or accompanied by headaches, are invited to consult their doctor, 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
â–¸ Barcode
3384110003494
â–¸ Lot
T1911
â–¸ DLC
12/18/2020
â–¸ Health
stamp FR 38.190.001 CE
â–¸ Marketing
from 23/11/2020
â–¸
Black tray packaging under atmosphere
â–¸ Consumer service contact
The company Nouvelle UTP is available to consumers to answer their questions at the following telephone number: 04.74.50.38.90
â–¸ Source
https://www.intermarche.com/
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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Oulah
