Category Archives: Food Poisoning

Luxembourg – AUCHAN LE POISSONNIER PEELED SHRIMP TAILS- Vibrio vulnificus

Posted on September 27, 2022 by | Leave a comment

SAP

AUCHAN recalls the following product :

Last name Chilled cooked peeled shrimp tails
Mark Auchan Le Poissonnier
Unity 250g
bar code 3760082430382
Bundle & DLC 2222620115 – 01/10/2022;

2222640001 – 03/10/2022;

2222650001 – 04/10/2022
Marketing period from 09/14/2022 to 09/23/2022

Danger  : Presence of Vibrio vulnificus

Food-borne illnesses caused by Vibrio vulnificus can occasionally result in mild gastrointestinal disturbances in healthy individuals, but also in severe non-intestinal disturbances (generalized infection / sepsis) in susceptible or affected persons. pre-existing chronic conditions. In addition, skin infections are likely to occur from pre-existing wounds when handling the products.

Click to access 20220923-rappel-affichette-crev-decor-cuites.pdf

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Vibrio, Vibrio vulnificans, Vibrio vulnificus

France – Chilled cooked shrimp tails – Vibrio vulnificus

Posted on September 27, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name Auchan Le Poissonnier
  • Model names or references250g trays
  • Identification of products
    GTIN Batch Date
    3760082430382 Batch: 2222640001 Use-by date 03/10/2022
    3760082430382 Batch: 2222650001 Use-by date 04/10/2022
    3760082430382 Batch: 2222620115 Use-by date 01/10/2022
  • Products List Poster_crev_decor_cuites.pdf Attachment
  • Packaging250g tray
  • Marketing start/end date From 09/23/2022 to 10/22/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 62.160.112 EC
  • Geographic area of ​​sale Whole France
  • Distributors Auchan

Practical information regarding the recall

  • Reason for recall Vibrio vulnificus
  • Risks incurred by the consumer Vibrio vulnificus

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Posted in food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Food Toxin, Vibrio, Vibrio vulnificans, Vibrio vulnificus

France – vacuum-packed mackerel fillet – Histamine

Posted on September 27, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name unbranded
  • Model names or references vacuum-packed mackerel fillet
  • Identification of products
    Batch Date
    22550102092 Use-by date 09/22/2022
  • Packaging vacuum pack
  • Marketing start/end date From 09/17/2022 to 09/20/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Departments: HAUTE-VIENNE (87)
  • Distributors U-system

Practical information regarding the recall

  • Reason for recall Presence of histamine
  • Risks incurred by the consumer Endogenous toxins: histamine (fish, cheese, alcoholic beverages, meats)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Histamine

France – Surimi sticks – Staphylococcal Enterotoxins

Posted on September 27, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Prepared meals and snacks
  • Product brand name NET TO
  • Model names or references24 sticks
  • Identification of products
    GTIN Batch Date
    3250390797258 00124527 Use-by date 28/11/2022
  • Packaging Bag of 400g
  • Marketing start/end date From 08/09/2022 to 23/09/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 29 031 500 EC
  • Geographic area of ​​sale Whole France
  • Distributors NET TO

Practical information regarding the recall

  • Reason for recall Presence of staphylococcal enterotoxins

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Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Staphylococcus aureus

France -SWORDFISH sold in the tide and self-service department of the Carrefour Noisy le Grand store between September 9 and 16, 2022 – Histamine

Posted on September 27, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name without brand (tide stand) and crossroads (self-service section).
  • Model names or references SWORDFISH sold in the tide and self-service department of the Carrefour Noisy le Grand store between September 9 and 16, 2022.
  • Identification of products
    GTIN Batch
    1111111111111111 sold in the seafood and self-service section of the Carrefour Noisy le Grand store between September 9 and 16, 2022.
  • Packaging retail sale fish and vacuum section self-service section
  • Marketing start/end date From 09/09/2022 to 16/09/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark021/89/C
  • Further information Atlantic sailboat – Istiophorus albicans sold in the tide and self-service department of the Noisy le grand crossroads store between September 9 and 16, 2022.
  • Geographic area of ​​sale Noisy le Grand crossroads
  • Distributors Crossroads Noisy le Grand

Practical information regarding the recall

  • Reason for recall Suspicion of the presence of histamine.
  • Risks incurred by the consume Other biological contaminants
    Endogenous toxins: histamine (fish, cheese, alcoholic beverages, meats)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Histamine, Toxin

France – Chilled cooked peeled shrimp tails – Vibrio vulnificus

Posted on September 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name Unbranded
  • Model names or references Chilled cooked peeled shrimp tails
  • Identification of products
    GTIN Batch Date
    3760082438906 2222570003 2222580130 Use-by date between 26/09/2022 and 27/09/2022
  • Products List List_of_products_CRUSTA_C.pdf Attachment
  • Packaging Trays under modified atmosphere 300 g
  • Marketing start/end date From 09/14/2022 to 09/23/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 62.160.112 EC
  • Geographic area of ​​sale Whole France
  • Distributors H CENTRAL IN THE FOUR SEASONS
  • List of points of saleClient_list_CRUSTA_C.pdf

Practical information regarding the recall

  • Reason for recall Vibrio vulnificus
  • Risks incurred by the consumer Vibrio vulnificus

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Posted in food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Vibrio vulnificans, Vibrio vulnificus

France – Petit Pont l’Eveque AOP La Perelle 240g-E.coli

Posted on September 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name THE PEARL
  • Model names or references n / A
  • Identification of products
    GTIN Batch Date
    3252950007678 200822LI3 Use-by date 03/11/2022
  • Marketing start/end date From 08/09/2022 to 20/09/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health markFR-14-371-001
  • Geographic area of ​​sale Whole France
  • Distributors Grand Fresh, Fresh

Practical information regarding the recall

  • Reason for recall Potential presence of Escherichia coli
  • Risks incurred by the consumer Escherichia coli

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Posted in E.coli, food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing

Norway -Crab shells in Agder: DSP below limit value

Posted on September 23, 2022 by | Leave a comment

Matportalen

On 22 September, the Norwegian Food Safety Authority received a response to new samples of crabs in Agder. The random samples show that diarrhea toxin (DSP) in the crabs is now below the limit value, but there is no guarantee that all crabs in the area are below the danger limit. The Norwegian Food Safety Authority recommends following the mussel warning, as the crab likes to eat mussels.

Earlier in September, the Norwegian Food Safety Authority found high concentrations of the algae poison DSP (Diarrhetic Shellfish Poisoning) in crab from Agder, and thus warned people to eat the contents of crab shells.

DSP is one of the most common types of mussel poisoning in Norway. Once the crab has eaten mussels with DSP, the crab becomes poisonous to people who eat it. DSP causes diarrhoea, nausea, vomiting and abdominal pain. It takes from half an hour to a few hours from the time you eat until you get sick. The symptoms disappear by themselves after 2-3 days.

Since the beginning of July this year, high levels of the algal toxin DSP have been detected in mussels along the Sørland coast and in Agder.

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Posted in Algal Toxin, Diarrhoeic Shellfish Poisoning, DSP, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, Toxin

India – 13 students in Coimbatore fall ill after eating hostel food

Posted on September 23, 2022 by | Leave a comment

India Today

13 children, living in a private school hostel, were rushed to a hospital on Monday night after suspected food poisoning in Lakshminaickenpalayam near Sulur in the Coimbatore district of Tamil Nadu.

All 13 boys were rushed to the Sulur government hospital after they complained of uneasiness, and some of them even fainted. On Monday evening, the boys consumed black channa (chickpeas), tea and juice.

Officials said that eight children were given IV drips and all of them were kept under observation overnight. The boys were sent back to the hostel on Tuesday.

According to officials, samples of the food consumed by the children have been collected by food safety department officials.

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Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

UK – Nearly 200 sick in UK E. coli O157 outbreak.

Posted on September 23, 2022 by | Leave a comment

Food Safety News

Public health officials in the United Kingdom are investigating an outbreak of E. coli O157 that has sickened almost 200 people in a month.

Since early September, 192 genetically linked cases of Shiga toxin-producing E. coli (STEC) O157 have been identified in England, Scotland, Northern Ireland and Wales.

The majority of people sick are adults but there have been no deaths linked to the incident.

No source for the rise in infections has yet been identified but patients are being interviewed to help find the vehicle of infection.

There have also been no cases of hemolytic uremic syndrome (HUS) reported. HUS is a type of kidney failure associated with E. coli infections that can result in lifelong, serious health problems and death.

Dr. Lesley Larkin, head of surveillance, gastrointestinal infections and food safety at the UK Health Security Agency (UKHSA), said a rise in E. coli cases notified to public health surveillance systems had been seen in recent weeks.

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Posted in E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, Food Hazard, 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 Safety Alert, Food Safety Management, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli