RASFF – Listeria monocytogenes (serotype 4B, ST6) in semi hard cheese from Switzerland in Switzerland
RASFF – Listeria monocytogenes (presence /25g) in trout cream with butter from Romania in Romania
RASFF – Listeria monocytogenes (1800 CFU/g) in chilled pasteurised milk cheese from France in France
Nature of product
Medium-sized fresh eggs
▸ Presentation
• Boxes x10
• Trays x30
▸ Barcode
• 3560070392742 (Boxes x10)
• 3560070432080 (Trays x30)
▸ Recommended Consumption Date (DCR)
All DCRs from April 27 to May 14, 2020 included
▸ Code written on the affected eggs
3FRMDB08
▸ Packing center no. On the box
FR 32 066 020
▸ Contact customer service
For any additional information, you can contact the Carrefour consumer service by dialing Crystal N ° 09 69 39 7000 (call not surcharged from a landline).
▸ Source
https://www.carrefour.fr/
▸ Nature of the product
30 neutral fresh eggs medium size
▸ Presentation
Trays x30
▸ Barcode
3282071573172
▸ Recommended date of consumption (DCR)
May 8 and 10, 2020 included
▸ Code written on the affected eggs
3FRMDB08
▸ Packing center no. On the box
FR 32 066 020
▸ Contact customer service
The “Matines Company” is at the disposal of consumers to answer their questions at the following telephone number: 0800 100 806.
▸ Source
https://www.carrefour.fr/
Shell Egg Presentation
▸ Presentation
• Boxes x6
• Boxes x10
• Boxes x12
• Trays x20
▸ Recommended Consumption Date (DCR)
All DCRs from April 27 to May 14, 2020 included
▸ Code written on the affected eggs
3FRMDB08
▸ Packing center no. On the box
FR 32 066 020
▸ Contact customer service
The “Matines Company” is at the disposal of consumers to answer their questions at the following telephone number: 0800 100 806
▸ Source
https://www.auchan.fr/
During an internal check, Käserei Vogel AG in Steinerberg found listerias in cheese and in the production site. Consumption of cheeses from this establishment may present a health hazard. The Federal Office of Food Safety and Veterinary Affairs (OSAV) recommends not to consume the products concerned. Käserei Vogel AG informed its buyers and asked them to remove the products from the shelves.
Date of minimum durability (on the box)
from 04/27 to 05/18/2020
▸ Lot
3FRMDB678 on the egg and lot 06 on the box
▸ Consumer service contact
ARRADOY is at the disposal of consumers to answer their questions on the telephone number: 05.59.37.00.39.
▸ Source
https://www.carrefour.fr/
Tomme presentation sold to the Coupe department between April 06, 2020 and April 30, 2020
▸ Best before
05/05/20
▸ Barcode
3575883000722
▸ Lot
20BFPI15
▸ Contact
customer service The AGOUR Company is at the disposal of consumers to answer their questions on the telephone number: 05.59.37.63.86.
▸ Source
https://www.carrefour.fr/
Presence of salmonella
People who hold this product are asked not to consume it and to return it to the point of sale where it was purchased.
▸ Presentation
• x6
boxes
• xlO boxes
• x12 boxes • x30 trays
▸ Recommended Consumption Date (DCR)
All DCRs from April 26 to May 14, 2020 included
▸ Code written on the affected eggs
3FRMDB08
▸ Packing center not on the box
FR 32 066 020
▸ Contact customer service
The “Matines Company” is at the disposal of consumers to answer their questions at the following telephone number: 0800 100 806.
▸ Source
https://www.netto.fr/
Following a check and as a precautionary measure in order to guarantee consumer safety, the company WESTVLEES requests to withdraw from trade the PIG AX 250G and 500G sold in the BUTCHER department of certain Carrefour stores in Belgium and reminds consumers of this following possible presence of Salmonella.
Description of products:
Name: HACHE PORC 250G
EAN code: 5400101248915
Expiration date (DLC): 05/07/2020
Lot number: 218
Name: HACHE PORC 500G
EAN code: 5400101027879
Expiration date (DLC): 06/05 / 2020
Lot number: 218
All of the products have been withdrawn from sale. Some of these products were, however, marketed on the Belgian market before the withdrawal measure. It is therefore recommended that people who hold the product described above not consume it, destroy it or return it to the point of sale where they will be reimbursed.
The 2011 EFSA opinion on Campylobacter was updated using more recent scientific data. The relative risk reduction in EU human campylobacteriosis attributable to broiler meat was estimated for on‐farm control options using Population Attributable Fractions (PAF) for interventions that reduce Campylobacter flock prevalence, updating the modelling approach for interventions that reduce caecal concentrations and reviewing scientific literature. According to the PAF analyses calculated for six control options, the mean relative risk reductions that could be achieved by adoption of each of these six control options individually are estimated to be substantial but the width of the confidence intervals of all control options indicates a high degree of uncertainty in the specific risk reduction potentials. The updated model resulted in lower estimates of impact than the model used in the previous opinion. A 3‐log10 reduction in broiler caecal concentrations was estimated to reduce the relative EU risk of human campylobacteriosis attributable to broiler meat by 58% compared to an estimate larger than 90% in the previous opinion. Expert Knowledge Elicitation was used to rank control options, for weighting and integrating different evidence streams and assess uncertainties. Medians of the relative risk reductions of selected control options had largely overlapping probability intervals, so the rank order was uncertain: vaccination 27% (90% probability interval (PI) 4–74%); feed and water additives 24% (90% PI 4–60%); discontinued thinning 18% (90% PI 5–65%); employing few and well‐trained staff 16% (90% PI 5–45%); avoiding drinkers that allow standing water 15% (90% PI 4–53%); addition of disinfectants to drinking water 14% (90% PI 3–36%); hygienic anterooms 12% (90% PI 3–50%); designated tools per broiler house 7% (90% PI 1–18%). It is not possible to quantify the effects of combined control activities because the evidence‐derived estimates are inter‐dependent and there is a high level of uncertainty associated with each.
