Category Archives: Food Pathogen

France – Product recall: Duo of roasted fillet and brisket from Le Porc de nos villages – Listeria monocytogenes

Posted on November 9, 2020 by | Leave a comment
Oulah

Product recall: Duo of roasted fillet and brisket from Le Porc de nos villages

ENCOUNTERED PROBLEM

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 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

▸ Type of product
Duo of roasted fillet and brisket made from label rouge pork sold in trays of 4 slices in the pre-packed shelf.

▸ Health
stamp FR 29.004.023 CE

▸ Barcode
3268680037700

▸ Lot and DLC
• lot 02028007 for DLC on 03/11/2020
• lot 02028106 for DLC on 04/11/2020 EAN

▸ Lot and DLC
The company “TALLEC” is at the disposal of consumers to answer their questions on the telephone number: “07-63-20-05-03” from Monday to Sunday from 8 am to 8 pm.

▸ Source
https://www.auchan.fr/

Leave a comment

Posted in Bacteria, bacterial contamination, food contamination, food handler, 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, Listeria, Listeria monocytogenes

Russia – Suspected Salmonella outbreak linked to Makhachkala café sickens 39

Posted on November 9, 2020 by | Leave a comment

Outbreak News Today

The Ministry of Health of Dagestan, Russia (computer translated) are reporting that 39 people have been hospitalized with acute intestinal infection.

Officials note that 39 people were hospitalized, including 12 children. The patient’s condition is assessed as moderate. The main clinical symptoms include fever up to 38–39 degrees, abdominal pain, nausea, vomiting and frequent loose stools.

According to the results of the survey of the sick, a single factor of transmission of infection was established, they all bought food in the Kazan-Kebab café in Makhachkala.

Leave a comment

Posted in food bourne outbreak, 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 Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, Poisoning, Salmonella, Uncategorized

Spain – Alert for Salmonella spp in sweet paprika from Spain

Posted on November 9, 2020 by | Leave a comment

ACSA

Packaged paprika

The Spanish Agency for Food Safety and Nutrition (AESAN) has been informed by the competent authorities of Aragon, through the Coordinated System of Rapid Information Exchange (SCIRI), of the presence of Salmonella spp in red pepper of the Vera dulce, after obtaining the results of an analysis of the product in which the presence of Salmonella spp.

The affected product is:

  • Product name: Pimentón de la Vera dulce
  • Brand: HACENDADO
  • Lot: L150719 272020
  • Bar code: 8480000341020
  • Preferred consumption: October 2021
  • Presentation: Small metal containers with plastic lid with a net weight of 75g

The company Mercadona has proceeded to remove the affected product and has informed its consumers requesting the return of the product.

This information has been transferred by AESAN to all the Autonomous Communities through the SCIRI, in order to verify the withdrawal of the affected products from the marketing channels.

With the information available, no case associated with this alert has been confirmed in Spain.

Leave a comment

Posted in ACSA, Bacteria, bacterial contamination, 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

Research – Quantification of survival and transfer of Salmonella on fresh cucumbers during waxing

Posted on November 7, 2020 by | Leave a comment

JFP

Cucumbers found in retail markets are often waxed to improve visual appeal and retard moisture loss. This waxing may affect bacterial survival and the waxing process may facilitate cross-contamination between cucumbers. This study assessed survival of Salmonella on waxed and un-waxed cucumbers and the potential for Salmonella cross-contamination during the waxing process. Fresh waxed or un-waxed cucumbers were spot-inoculated with a Salmonella enterica cocktail. Three different wax coatings (mineral oil, vegetable oil, or petroleum wax) were manually applied to un-waxed cucumbers using polyethylene brushes. Salmonella transfer from inoculated cucumbers to brush or to un-inoculated cucumbers was quantified. Higher Salmonella concentrations were observed on waxed cucumbers during the first 3 days of storage but the final concentration on un-waxed cucumbers was higher than on waxed cucumbers at the end of storage, regardless of storage temperature. Wax formulation did affect survival of Salmonella inoculated directly into waxes, with the significant decline in Salmonella populations observed in vegetable-based wax coating, but with populations unchanged over 7 days at 7 or 21 °C in mineral oil-based and petroleum-based waxes. Salmonella cells could transfer from inoculated un-waxed cucumbers to brushes used for waxing and then to un-inoculated cucumbers during waxing. Significantly higher log percent transfer to brushes was observed when cucumbers were waxed with vegetable oil (0.71 log percent, P = 0.00441) vs. mineral oil (0.06 log percent) or petroleum (0.05 log percent). Transfer to un-inoculated cucumbers via brushes was also quantified (0.18 to 0.35 log percent transfer). Salmonella remaining on contaminated cucumbers after waxing could be detected for up to 7 days, and Salmonella survived better on cucumbers treated with a petroleum-based wax. These findings should be useful in managing risk of Salmonella contamination in cucumbers during post-harvest handling.

Leave a comment

Posted in food contamination, Food Hygiene, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Research, Salmonella

Scotland – The risk of STEC contamination in wild venison

Posted on November 6, 2020 by | Leave a comment

FSS

Summary

We have published this report to address knowledge gaps and better understand the risk of STEC (Shiga toxin-producing Escherichia coli) contamination of wild venison.

The report is based on three core objectives to:

  • map the venison industry in Scotland
  • assess STEC prevalence in wild deer faeces in Scotland
  • review cross-contamination risks in the slaughter and processing stages of wild deer from the field to larder

Although the prevalence of STEC O157 in wild deer is low, the report found that when discovered, it is the strain associated with the most severe forms of human disease. Therefore, adherence to strict hygiene practices from cull to final product are strongly recommended within the report.

The venison industry continues to take a cooperative and responsible approach to STEC O157 when found, working to better understand the risks in the sector and how to mitigate them in the interest of public health protection.

Leave a comment

Posted in Bacteria, bacterial contamination, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Research, STEC, STEC E.coli

Canada – 9 in hospital after restaurant Salmonella outbreak

Posted on November 6, 2020 by | Leave a comment

Mississauga

Public health authorities say a Salmonella outbreak linked to a restaurant in southwestern Ontario has sent nine people to hospital.

Lambton County’s public health unit says there are 33 confirmed cases related to the outbreak at Barakat restaurant in Sarnia, Ont., while about 170 people say they have experienced symptoms.

Dr. Sudit Ranade, the health unit’s medical officer of health, says the owners have voluntarily closed the restaurant and are co-operating with the public health investigation.

Ranade says those who ate at Barakat restaurant between Oct. 21 and Oct. 29 and have symptoms of Salmonella infection should report the illness to Lambton Public Health.

Salmonella infection is a foodborne illness that spreads by ingesting food or water contaminated by feces or through contact with infected persons.

Leave a comment

Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, 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, foodborne outbreak, foodbourne outbreak, Salmonella

Belgium – Products: goat cheese from the Bettine, Delhaize and Centurion brands – Listeria monocytogenes

Posted on November 6, 2020 by | Leave a comment

AFSCA

Following a notification via the RASFF system (European Food and Feed Rapid Alert System), the presence of Listeria monocytogenes was detected in goat cheeses of the Bettine, Delhaize and Centurion brands.

The AFSCA has therefore decided to withdraw these products from sale and to recall them to consumers.

The AFSCA also asks not to consume these products and to bring them back to the point of sale where they were purchased.

Product description

Ripened goat cheese from the Bettine brand
– Product name: geitenkaas gerijpt 200g
– Brand: Bettine
– Use-by date (DLC): from 10/28/2020 to 12/30/2020
– Item number: 5020060
– EAN code: 8712023011292
– Weight: 200g

The product was sold via Sligro (Ottergemsesteenweg Zuid 720, 9000 Gent)

White goat cheese from the Bettine brand
– Product name: geitenkaas wit 450g
– Brand: Bettine
– Use-by date (BBD): from 28 /
10/2020 to 12/30/2020 – Article number: 5010434
– EAN code: 8712023020089
– Weight: 450g

The product was sold via Sligro (Ottergemsesteenweg Zuid 720, 9000 Gent), Ramhoreca (zoning du Brûlé 79, 7390 Quaregnon) and via La petite folie (Place de la resistance 9, 7711 Dottignies).

Bûche Sainte Maure (200g) from the brand Delhaize
– Product name: Bûche Sainte Maure 200g
– Brand: Delhaize
– Consumption deadline (DLC): 6/11/2020, 10/11/2020, 11/11/2020, 17/11/2020, 19/11/2020, 24/11/2020, 26/11/2020 , 1/12/2020, 8/12/2020, 15/12/2020 and 23/12/2020
– Weight: 200g

The product was sold through Delhaize stores.

Centurion brand goat log
– Product name: 25% goat cheese log
– Brand: Centurion
– Lots and use-by dates (DLC):
            o Product sold at Match:
                        – DLC = 15/11/2020 with lot number = EG020EGE
                        – DLC = 04/11/202 with lot number = E305E34
                        – DLC = 08/11/2020 with lot number = E8008E8A
                        – DLC = 11/11/2020 with lot number = EG009EGE
            o Product sold at Cora:
                        – Lot = E7017E7A with DLC = 7/11/2020
                        – Lot = E9009EAA with DLC = 10/11/2020
                        – Lot = EG009EGE with DLC = 14/11/2020
                        – Lot = F0007F0A with DLC = 17/11/2020
                        – Lot = F0007F24 with DLC = 17/11/2020
– Weight: 150 g and 200 g

The product was sold through the Match and Cora stores .

About Listeria monocytogenes (identity sheet, recommendations for consumers): http://www.afsca.be/consommateurs/viepratique/intoxicationsalimentaires/listeriainfo/

For any further information, you can contact the AFSCA contact point for consumers: 0800 / 13.550 or pointdecontact@afsca.be .

Leave a comment

Posted in afsca, Bacteria, 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

Research – Investigation into a national outbreak of STEC O157:H7 associated with frozen beef burgers, UK, 2017

Posted on November 6, 2020 by | Leave a comment

Cambridge Org

In November 2017, Public Health England identified an outbreak of Shiga toxin-producing Escherichia coli O157:H7 in England where whole genome sequencing results indicated cases were likely to be linked to a common source, and began investigations. Hypothesis generation included a review of enhanced surveillance data, a case-case study and trawling interviews. The hypothesis of interest was tested through the administration of focussed questionnaires and review of shopping history using loyalty card data. Twelve outbreak cases were detected, eight were hospitalised and four developed haemolytic uraemic syndrome. Frozen beef burgers supplied by a national retailer were identified as the vehicle of the outbreak. Testing of two left-over burger samples obtained from the freezers of two separate (unlinked) cases and a retained sample from the production premises were tested and found to be positive for the outbreak strain. A voluntary recall of the burgers was implemented by the retailer. Investigations at the production premises identified no contraventions of food safety legislation. Cooking guidance on the product packaging was deemed to be adequate and interviews with the cases/carers who prepared the burgers revealed no deficiencies in cooking practices at home. Given the long-shelf life of frozen burgers, the product recall likely prevented more cases.

Leave a comment

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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Research, STEC, STEC E.coli

France – Product recall: JEAN ROZE brand Facon Orloff roast pork tenderloin – Salmonella

Posted on November 6, 2020 by | Leave a comment

Oulah

Product recall: JEAN ROZE brand Facon Orloff roast pork tenderloin

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.

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

▸ Packaging
880g – tray under protective atmosphere

▸ Barcode
0 290 217 xxx xxx (regardless of the x)

▸ Lot
E03010409

▸ DLC
07/11/2020

▸ Health
stamp FR 47.091.002 CE

▸ Source
https: / ermarche.com/

Leave a comment

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, Oulah, Salmonella

New Zealand – Shellfish biotoxin alert lifted for South Head

Posted on November 6, 2020 by | Leave a comment

MPI

The Ministry for Primary Industries today removed the public health warning against collecting shellfish from the North Island West Coast.

This warning was from South Head (Manukau Harbour) to Tirua Point (South of Kawhia) – North Island.  Further sampling of shellfish along this coastline has shown that Paralytic Shellfish Poisoning (PSP) toxins are now at safe levels.

Other warnings remain in place for West Coast – Waipapakauri to Kaipara – North Island

Leave a comment

Posted in Algal Toxin, Biotoxin, 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 Toxin, PSP, Toxin