The recall is due to potential microbial (Salmonella enteritidis) contamination.
Food products contaminated with Salmonella enteritidis may cause illness if consumed.
Consumers should not eat these products and should return the products to the place of purchase for a full refund.
Any consumers concerned about their health should seek medical advice.
For further information, please contact Port Stephens Eggs on 02 4982 1218
| ABSTRACT |
|---|
Packaged fresh spinach has been associated with outbreaks of illness caused by Escherichia coli O157:H7. The purpose of this study was to assess the behavior of E. coli O157:H7 in packaged baby spinach in response to storage conditions of temperature and package atmosphere and including effects of inoculation level, spinach leaf damage (cut leaves), internalized or leaf surface contamination, exposure to hypochlorite sanitizer, and package size. Behavior of E. coli O157:H7 inoculated at 2 and 4 log CFU/g on spinach packaged in polymer bags composed of a two-layer laminate (polypropylene and polyethylene) and stored under atmospheres of 20% O2–3% CO2 and 0% O2–15% CO2 (aerobic and anaerobic, respectively) was assessed at 5, 7, 12, and 15°C for up to 14 days. Growth kinetics were calculated using DMFit software. Temperature decreases progressively diminished growth or survival of the pathogen, and an aerobic package atmosphere resulted in longer lag times (4 to 6 days) and lower population levels (0.2 to 1.4 log CFU/g) compared with the anaerobic atmosphere at 15°C. Internalized contamination, leaf cuts, or exposure to 100 ppm of hypochlorite did not result in changes in pathogen behavior compared with controls; however, a growth minimization trend consisting of longer lag times and lower population levels was repeatedly observed in the aerobic compared with the anaerobic package atmospheres. In contrast, growth of indigenous mesophiles and Enterobacteriaceae was unaffected by package atmosphere. Spinach stored at 5 to 7°C in two sizes (5 and 16 oz) of polyethylene terephthalate clamshell packages with ambient air atmospheres was more likely to progress to lower-oxygen conditions in 16-oz compared with 5-oz packages after 7 days of storage (P < 0.05). Practices to maintain aerobic conditions within the package, as well as storage of the package at low temperature, are ways to limit growth of E. coli O157:H7 in packaged spinach.
| HIGHLIGHTS |
|---|
Cold aerobic conditions limited survival of E. coli O157:H7 in packaged spinach.
Low-oxygen atmosphere increased pathogen risk in temperature-abused packages.
Internalization, leaf cuts, and hypochlorite stress did not increase pathogen risk.
Large spinach packages trended toward lower-oxygen conditions more than small packages.
Maintaining cold aerobic conditions can limit pathogen risk in packaged spinach.
Image CDC
Frozen profiteroles and eclairs from Thailand linked to a Salmonella outbreak in Canada have also been sold in Australia.
Three deaths and 76 cases have been reported across seven provinces, according to the Public Health Agency of Canada (PHAC) in an update from the two deaths and 73 lab-confirmed cases of Salmonella Enteritidis infections reported previously.
In Australia, Mountain Mist Eclairs and Profiteroles with a use by date of February 1, 2020, were recalled after being sold at Foodlands, Tony and Mark’s, Chapley’s and Romeo’s in South Australia from April 1 to May 1, 2019.
Jessica Voivenel, a media adviser at SA Health, told Food Safety News that the agency was not aware of any illnesses connected to the recall.
The FDA has issued a public health alert about possible Listeria monocytogenes contamination of l’Explorateur soft ripened cheese. This pasteurized, cow’s milk cheese was made in St. Simeon, France and is distributed throughout the United States. The government is advising consumers and retailers not to eat, sell, or serve any cheese labeled as l’Explorateur.
Ottawa, May 3, 2019 – The food recall warning issued on May 1, 2019 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Feeding Change Canada is recalling Feeding Change brand Young Thai Coconut Meat from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| Feeding Change | Young Thai Coconut Meat | 454 g | Best By : JUN 01 2020 CM 152181A Best By : JUN 13 2020 CM 164181A Best By : JUN 14 2020 CM 165181A Best By : JUN 18 2020 CM 169181A |
0 91037 12927 7 |
Ottawa, May 4, 2019 – The food recall warning issued on April 19, 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.
Golden Pearl Mushrooms Ltd. is recalling GPM brand Pea Shoots from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| GPM | Sweet Pea Shoots | 230 g | 11021 | 6 84469 00008 7 |
| GPM | Pea Shoots | 100 g | 11021 | 6 84469 00012 4 |
| GPM | Pea Shoots | 455 g | 11021 | 6 84469 00018 6 |
Ottawa, May 5, 2019 – DOM International Limited is recalling DOM RESERVE brand Atlantic Salmon Strips (Hot Smoked) Cracked Black Pepper from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| DOM RESERVE | Atlantic Salmon Strips (Hot Smoked) Cracked Black Pepper |
150 g | 002451 Various Best Before Dates |
7 72945 11150 8 |
| ABSTRACT |
|---|
This study investigated the antimicrobial mechanism of phytic acid (PA) and its antibacterial effects in combination with ethanol. The MIC of PA on Escherichia coli ATCC 11229, Staphylococcus aureus ATCC 6538P, Bacillus subtilis ATCC 6633, and Salmonella Typhimurium CICC 27483 were 0.24, 0.20, 0.26, and 0.28% (w/w), respectively. E. coli ATCC 11229 and S. aureus ATCC 6538P were selected to investigate the mechanism of PA by analyzing its effects at 1/2MIC and at MIC on the cell morphology, intracellular ATP, and cell membrane integrity. Environmental scanning electron microscope images revealed that PA was able to change the cell morphology and disrupt the intercellular adhesion. PA retarded bacterial growth and caused cell membrane dysfunction, which was accompanied by decreased intracellular ATP concentrations. Flow cytometry analysis further revealed that almost all the bacterial cells were damaged after treatment with PA at its MIC for 2 h. Moreover, PA has a synergistic antimicrobial ability when used in combination with ethanol. These results suggested that PA is effective in inhibiting growth of foodborne pathogens mainly by the mechanism of cell membrane damage and to provide a theoretical basis for the development of natural antimicrobial agents in the food industry.
On October 22, 2018, the Vermont Department of Health (VDH) notified CDC’s Waterborne Disease Prevention Branch of an outbreak of diarrhea caused by Shigella sonnei among residents, visitors, and staff members of a retirement community in Chittenden County, the state’s most populous county. High-quality single nucleotide polymorphism (SNP) analysis predicted initial isolates were multidrug resistant (MDR), and were closely related to a concurrent multistate cluster (differing by 0–11 SNPs). In the United States, rates of MDR shigellosis are increasing (1); outbreaks of MDR shigellosis are more common among men who have sex with men and are rare in retirement community settings (2). CDC collaborated with VDH to identify additional cases, determine transmission routes, and recommend prevention and control measures.
| EXECUTIVE SUMMARY |
|---|
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF or Committee) was asked to report on (i) what is currently known about virulence and pathogenicity of Shiga toxin–producing Escherichia coli (STEC) and how they cause illness in humans; (ii) what methods are available to detect STEC and their specific virulence factors; and most importantly (iii) how to rapidly identify foodborne STEC that are most likely to cause serious human disease. Individual working groups were developed to address the charge questions, as well as to identify gaps and give recommendations for additional data or research needs. A complete list of Committee recommendations is in Chapter 4.
