Today, the Florida Department of Agriculture and Consumer Services (FDACS) and Commissioner Nicole “Nikki” Fried issued an Immediate Final Order to Penn Dutch Meat & Seafood Market, ordering that they immediately cease operations and close their Margate store. The order was issued after Penn Dutch violated multiple stop-use and stop-sale orders and endangered public health by possibly distributing food products contaminated with Listeria pathogens.
Nine patients and two staff with Norovirus symptoms at Limerick hospital
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Visiting restrictions at Cork hospital after vomiting bug incidents
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Koryo Food Pickled clams
180g
Koryo Food Co. is conducting a recall of the above product. The product has been available for sale at Independent Korean/Asian Grocery Stores in NSW.
Use By dates 191119 and 281119
The recall is due to possible microbial (Hepatitis A virus) contamination.
Food products contaminated with Hepatitis A virus may cause illness if consumed.
Produced in Australia from imported ingredients
Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.
For further information please contact:
Koryo Food Co.
02 9718 9545
Related links:
Byul Mi Kim Chi is conducting a recall of Byul Mi Kim Chi Salted Clams, 150g. The product has been available for sale at Korean Grocery Shops in NSW.
Best Before 31/OCT/19 to 31/DEC/19
The recall is due to possible microbial (Hepatitis A virus) contamination.
Food products contaminated with Hepatitis A virus may cause illness if consumed.
Produced in Australia from imported ingredients.
Any consumers concerned about their health should seek medical advice. and should return the product to the place of purchase for a full refund.
For further information please contact:
Byul Mi Kim Chi
0410 596 688
Related links:
Date published: 20 September 2019
The Flagstaff Group Limited T/A Flagstaff Fine Foods is conducting a recall of the following frozen meals, all 360g:
Chicken Schnitzel with Gravy, Use By 17/07/2020; 24/07/2020; 25/07/2020; 05/08/2020; 06/08/2020; 18/08/2020; 13/08/2020; 27/08/2020; 03/09/2020
Lamb Chop, Use By 17/02/2020; 18/07/2020; 25/07/2020; 30/07/2020; 06/08/2020; 18/08/2020; 20/08/2020; 22/08/2020; 27/08/2020; 09/09/2020; 12/09/2020
Honey Mustard Beef, Use By 28/07/2020; 25/08/2020
Pork in BBQ Sauce, Use By 25/07/2020; 18/08/2020
Apricot and fig chicken, Use By 15/08/2020
Vienna Schnitzel, Use By 22/07/2020; 05/08/2020; 18/08/2020; 29/08/2020; 10/09/2020
Pork, Apple and Cranberry Casserole, Use By 12/08/2020; 01/09/2020
Roast Beef, Use By 21/07/2020; 25/07/2020, 01/08/2020, 06/08/2020, 18/08/2020, 22/08/2020, 29/08/2020, 05/09/2020 and 12/09/2020
The products have been available for sale at Meals on Wheels and community organisations in NSW, ACT, QLD and SA.
The recall is due to potential microbial (Listeria monocytogenes) contamination.
Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.
Australia
Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.
For further information please contact:
The Flagstaff Group Limited T/A Flagstaff Fine Foods
(02) 4272 0280
www.flagstaffgroup.com.au
Related links:
Ottawa, September 12, 2019 – The food recall warning issued on August 30, 2019 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Les Spécialités Prodal (1975) Ltée is recalling various brands of pâtés, mousses, terrines and rillettes from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume and distributors, retailers and food service establishments should not sell or use the recalled products described in the link above.
The following products have been sold in Ontario and Quebec. This product has been sold clerk-served from retail counters up to and including September 12, 2019, with or without a label. Consumers who are unsure if they have purchased the affected product are advised to contact their retailer.
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The Korea Centers for Disease Control and Prevention (KCDC) said that it has confirmed that contaminated fermented shellfish was the main culprit behind the hepatitis A outbreak this summer. The KCDC came to the conclusions after conducting an in-depth epidemiological investigation. The agency randomly sampled 270 of the 2,178 hepatitis A patients, diagnosed between July 28 and August 24, and surveyed whether they consumed fermented shellfish this summer. It found that 42 percent of the patients had eaten fermented shellfish during the incubation period. KCDC also found that 80.7 percent of the 26 patients diagnosed with hepatitis A in August also ate fermented shellfish, while discovering Hepatitis A virus genes in 11 batches out of the 18 batches collected after the outbreak. |
General Mills announced today a voluntary national recall of five-pound bags of its Gold Medal Unbleached All Purpose Flour with a better if used by date of September 6, 2020. The recall is being issued for the potential presence of E. coli O26 which was discovered during sampling of the five-pound bag product. This recall is being issued out of an abundance of care as General Mills has not received any direct consumer reports of confirmed illnesses related to this product.
This recall only affects this one date code of Gold Medal Unbleached All Purpose Flour five-pound bags. All other types of Gold Medal Flour are not affected by this recall.
Consumers are asked to check their pantries and dispose of the product affected by this recall. Consumers who have had to discard products covered by this recall may contact General Mills Consumer Relations at 1-800-230-8103 or visit www.generalmills.com/flourExternal Link Disclaimer.
Guidance from the Food and Drug Administration (FDA) and the Centers for Disease Control (CDC) continues to warn that consumers should refrain from consuming any raw products made with flour. E. coli O26 is killed by heat through baking, frying, sautéing or boiling products made with flour. All surfaces, hands and utensils should be properly cleaned after contact with flour or dough.
This voluntary recall includes the following code date currently in stores or consumers’ pantries:
| Gold Medal Unbleached All Purpose 5LB Flour | |
|---|---|
| Package UPC | 016000 196100 |
| Recalled Better if Used by Date | 06SEP2020KC |
Although most strains of E. coli are harmless, others can make you sick. E. coli O26 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. Seniors, the very young, and persons with compromised immune systems are the most susceptible to foodborne illness.
Any consumers concerned about an illness should contact a physician. Anyone diagnosed by a physician as having an illness related to E. coli O26 is also urged to contact state and local public health authorities.
Effect of pH on ohmic heating compared to conventional heating was investigated.
Adjusting pH has significant effect on the heating rate of ohmic heating.
Unusual tendency of pathogen inactivation was identified in ohmic heating.
Quality aspects of samples were not severely degraded regardless of pH.
The objective of the current study is to identify the influence of acidity on ohmic heating compared to conventional heating for inactivation of food-borne pathogensin orange juice. For conventional heating, the heating rate was not significantly different (P > 0.05) regardless of pH and pathogens were inactivated more effectively at lower pH. However, different patterns were observed for ohmic heating. Although temperature and electrical conductivity were not greatly affected by lowering pH, temperature increased more rapidly with increasing pH due to higher electrical conductivity. Also, the inactivation patterns were significantly different (P < 0.05) from conventional heating. While Salmonella Typhimurium was inactivated most rapidly at pH 2.5, Escherichia coli O157:H7 and Listeria monocytogenes were inactivated most rapidly at pH 4.5. When pathogens were exposed to each heating method at a fixed temperature, additional effects of ohmic heating were not observed. Also, the overall quality of orange juice subjected to ohmic heating was not greatly affected at any pH level. Therefore, increasing as well as lowering pH can also be considered effective ways to optimize pasteurization of orange juice when using ohmic heating. The different characteristics of ohmic heating compared to conventional heating indicate the necessity of a new approach.
