Bacillus cereus in chilli sauce, from China in Austria, Belgium, China, Finland, France, Germany, Hong Kong, Ireland, Malta, Netherlands, Romania, Sweden.
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Category Archives: Food Poisoning
RASFF Alert- Bacillus cereus – Chilli Sauce
Posted in Bacillus, Bacillus cereus, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF
RASFF Alert- Ochratoxin A – Aflatoxin- Rice
Ochratoxin A and Aflatoxins in rice from Pakistan in Spain
Posted in Aflatoxin, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A, RASFF
RASFF Alerts – Aflatoxin – Pistachios – Almonds – Groundnuts – Peanuts – Dried Figs
Aflatoxins in pistachios from the Islamic Republic of Iran in Germany
Aflatoxins in almonds from the United States. in Spain and Germany
Aflatoxins (B1 = 12.2 µg/kg – ppb) in groundnut kernels from the United States in the Netherlands
Aflatoxins in organic groundnuts from Egypt in Belgium
Aflatoxins in organic groundnuts from Egypt in Belgium
Aflatoxins in organic groundnuts from Egypt in Belgium
Aflatoxine B1 Groundnut from United States in Switzerland and the Netherlands
Aflatoxin B1 in raw groundnuts from the USA in the Netherlands
Aflatoxins in peanuts (in shell) from Egypt in Germany
Aflatoxins in pistachios from the Islamic Republic of Iran in Turkey and Germany
Aflatoxins in peanuts (in shell) from Egypt in Germany
Aflatoxin in dried figs from Türkiye in Germany and Bulgaria
Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin
Czech Republic – HAM BREAD -Staphylococcus aureus
Place of inspection:
ID: 27889190
Invalid parameter:
Coagulase-positive staphylococci
The food exceeded the limit for the content of pathogenic bacteria – coagulase-positive staphylococci. These bacteria cause staph infections.
| Expiration date: | 17/04/2024 |
| Packaging: | stainless steel tray in the display case |
| Quantity of the product in the package: | 80 g |
| Manufacturer: | Mimo Bohemia as, Rovná 1697, Hradec Králové (Ječmínek) |
| Country of origin: |  Czechia |
| Date of sample collection: | 17/04/2024 |
| Reference number: | 24-000223-SZPI-CZ |
The sample was detected by the official control of the State Agricultural and Food Inspection.
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Potravinynapranyri, Staphylococcal Toxin, Staphylococcus aureus
Malaysia – 82 suffer food poisoning symptoms from consuming fried noodles and eggs
PETALING JAYA: The Selangor Health Department (JKNS) has reported that 82 people have experienced food poisoning symptoms after consuming breakfast at a school program in Gombak last Saturday.
Selangor Health Director Dr. Ummi Kalthom Shamsudin stated that the main reported symptoms were diarrhea, stomach pain, fever, vomiting, and nausea, as reported by Berita Harian.
She shared that those experiencing symptoms included committee members, teachers, school staff, and family members aged between 18-months and 58-years-old.
“A total of 28 cases received outpatient treatment, and no cases were admitted to the hospital.
“Two cases were reported to have died without receiving any treatment from any health facility, involving a 17-year-old male teenager and a 19-month-old female baby.
“Both had consumed the food believed to have been brought home by family members,“ she was quoted as saying.
USA – FDA Advises Restaurants and Retailers Not to Serve or Sell and Consumers Not to Eat Certain Oysters from British Columbia, Canada Potentially Contaminated with Paralytic Shellfish Toxins
Audience
- Restaurants and food retailers in California (CA) that have recently purchased oysters from Dailyfresh Shellfish, Inc., with lot # 240531JM harvested from Subarea 23-10 in British Columbia (BC), Canada on 5/30/2024.
- Consumers in CA that have recently purchased oysters from Dailyfresh Shellfish, Inc., with lot # 240531JM harvested from Subarea 23-10 in BC, Canada on 5/30/2024.
Product
Dailyfresh Shellfish, Inc., live Pacific oysters, with lot # 240531JM harvested from Subarea 23-10 in BC, Canada on 5/30/2024. The oysters were distributed to restaurants and retailers in CA and may have been distributed to other states as well.
Purpose
The FDA is advising restaurants and food retailers not to serve or sell and to dispose of, and consumers not to eat, oysters from Dailyfresh Shellfish, Inc., with lot # 240531JM harvested from Subarea 23-10 in British Columbia (BC), Canada on 5/30/2024 because they may be contaminated with the toxins that cause paralytic shellfish poisoning (PSP).
Molluscan shellfish contaminated with natural toxins from the water in which they lived can cause consumer illness. Most of these toxins are produced by naturally occurring marine algae (phytoplankton). Molluscan shellfish consume the algae which causes the toxins to accumulate in the shellfish’s flesh. Typically, contamination occurs following blooms of the toxic algal species; however, toxin contamination is possible even when algal concentrations are low in certain instances. One of the recognized natural toxin poisoning syndromes that can occur from consuming contaminated molluscan shellfish is paralytic shellfish poisoning (PSP).
PSP is caused by neurotoxins also referred to as saxitoxins or paralytic shellfish toxins (PSTs). Shellfish can retain the toxin for different lengths of time. Some species cleanse themselves of toxins rapidly, whereas others are much slower to remove the toxins. This lengthens the period of time they pose a human health risk from consumption.
Food containing PSTs may look, smell, and taste normal. These toxins cannot be removed by cooking or freezing. Consumers of these products who are experiencing symptoms of illness should contact their healthcare provider and report their symptoms to their local Health Department.
Symptoms of Paralytic Shellfish Poisoning
Most people with PSP will begin to develop symptoms within 30 minutes of consuming contaminated seafood. Effects of PSP intoxication can range from tingling of the lips, mouth, and tongue to respiratory paralysis and may include these other symptoms: numbness of arms and legs, “pins and needles” sensation, weakness, loss of muscle coordination, floating feeling, nausea, shortness of breath, dizziness, vomiting, and headache. Medical treatment consists of providing respiratory support and fluid therapy. For patients surviving 24 hours, with or without respiratory support, the prognosis is considered good, with no lasting side effects. In fatal cases, death is typically due to asphyxiation.
Due to the range in severity of illness, people should consult their healthcare provider if they suspect that they have developed symptoms that resemble paralytic shellfish poisoning.
Summary of Problem and Scope
On 6/10/2024 the Canadian Food Inspection Agency (CFIA) advised the FDA that recent monitoring detected elevated levels of paralytic shellfish toxins in shellfish harvested from Subarea 23-10 in British Columbia, Canada. CFIA advised the FDA that live oysters from Dailyfresh Shellfish, Inc., with Lot # 240531JM were harvested from Subarea 23-10 in BC, Canada on 05/30/2024 and had been shipped to distributors in California. The product may have been distributed to other states as well.
FDA Actions
The FDA is issuing this alert advising restaurants and food retailers not to serve or sell and advising consumers not to eat Dailyfresh Shellfish, Inc. oysters with Lot #240531JM harvested from Subarea 23-10 in BC, Canada on 5/30/2024 due to possible contamination with paralytic shellfish toxins.
The FDA is awaiting further information on distribution of the shellfish harvested and will continue to monitor the investigation and provide assistance to state authorities as needed. As new information becomes available, the FDA will update the safety alert.
Recommendations for Restaurants and Retailers
Restaurants and retailers should not serve or sell the potentially contaminated shellfish. Restaurants and retailers should dispose of any products by throwing them in the garbage or contacting their distributor for return and destruction.
Restaurants and retailers should also be aware that shellfish may be a source of pathogens and should control the potential for cross-contamination of food processing equipment and the food processing environment. They should follow the steps below:
- Wash hands with warm water and soap following the cleaning and sanitation process.
- Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated products need to be concerned about cross-contamination of cutting surfaces and utensils through contact with the potentially contaminated products and should clean and sanitize food contact surfaces and utensils.
- Retailers that have sold bulk product should clean and sanitize the containers used to hold the product.
- Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination.
Recommendations for consumers
Consumers should not eat the potentially contaminated shellfish. Consumers who have symptoms of paralytic shellfish poisoning should contact their health care provider to report their symptoms and receive care.
To report a complaint or adverse event (illness or serious allergic reaction), you can:
- Call an FDA Consumer Complaint Coordinator if you wish to speak directly to a person about your problem.
- Complete an electronic Voluntary MedWatch form online.
- Complete a paper Voluntary MedWatch form that can be mailed to FDA.
Visit www.fda.gov/fcic for additional consumer and industry assistance.
Posted in FDA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Marine Biotoxin, paralytic shellfish poisoning, PSP, Shellfish, shellfish toxin
Canada – Various brands of Cheese recalled due to Staphylococcus aureus
Summary
Product
Cheese
Issue
Food – Microbial Contamination – Staphylococcus aureus
What to do
Do not use, sell, serve or distribute the affected products.
Audience
Retail
Distribution
Alberta
British Columbia
Ontario
Quebec
Various brands of Cheese recalled due to Staphylococcus aureus.
Posted in CFIA, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus
Belgium – Wangzhihe brand chili sauce – Bacillus cereus
The FASFC withdraws Wangzhihe brand chili sauce due to the possible presence of Bacillus cereus.
The FASFC asks not to use this product and to return it to the point of sale from which it was purchased.
Product Description :
– Product category: chili sauce
– Brand: Wangzhihe
– Barcode: 5013635101917
– Expiration date (DDM): 05/09/2025
– Weight: 240g
The product was distributed through various points of sale.
For any further information, you can contact the AFSCA contact point for consumers: 0800/13.550 or pointdecontact@afsca.be.
Posted in afsca, Bacillus, Bacillus cereus, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin
USA – 31 sick from Shellfish – recall is called – PSP Toxins
- Restaurants and food retailers in Arizona (AZ), California (CA), Colorado (CO), Hawaii (HI), Nevada (NV), New York (NY), Oregon (OR), and Washington (WA) that have recently purchased oysters and bay clams from growing areas in Netarts Bay and Tillamook Bay, OR harvested on or after 5/28/24, and all shellfish species from growing areas in Willapa Bay, WA: Stony Point, harvested between 5/26/24 and 5/30/24; Bay Center, harvested between 5/29/24 and 5/30/24; and Bruceport, harvested between 5/29/24 and 5/30/24.
- Consumers in AZ, CA, CO, HI, NV, NY, OR, and WA who have recently purchased oysters and bay clams harvested from growing areas in Netarts Bay and Tillamook Bay, OR harvested on or after 5/28/24, and all shellfish species from growing areas in Willapa Bay, WA: Stony Point, harvested between 5/26/24 and 5/30/24; Bay Center, harvested between 5/29/24 and 5/30/24; and Bruceport, harvested between 5/29/24 and 5/30/24.
Product
Certain oysters and bay clams harvested from OR growing areas in Netarts Bay and Tillamook Bay, harvested on or after 5/28/24, and shellfish species from growing areas in Willapa Bay, WA: Stony Point, harvested between 5/26/24 and 5/30/24; Bay Center, harvested between 5/29/24 and 5/30/24; and Bruceport, harvested between 5/29/24 and 5/30/24. The shellfish were distributed to restaurants and retailers in AZ, CA, CO, HI, NV, NY, OR, and WA and may have been distributed to other states as well.
Purpose
The FDA is advising restaurants and food retailers not to serve or sell and to dispose of, and consumers not to eat, oysters and bay clams harvested from growing areas in Netarts Bay and Tillamook Bay, OR harvested on or after 5/28/24, and all shellfish species from growing areas in Willapa Bay, WA: Stony Point, harvested between 5/26/24 and 5/30/24; Bay Center, harvested between 5/29/24 and 5/30/24; and Bruceport, harvested between 5/29/24 and 5/30/24, and distributed to AZ, CA, CO, HI, NV, NY, OR, and WA because they may be contaminated with the toxins that cause paralytic shellfish poisoning (PSP).
Italy -Clams – ARSELLE CUORE – VONGOLE VERACI MARCEDDI’ – Lipophilic Marine Biotoxin
Brand : CONSORZIO COOPERATIVE RIUNITE DELLA PESCA MARCEDDI’
Name : ARSELLE CUORE – VONGOLE VERACI MARCEDDI’
Reason for reporting : Recall due to chemical risk
Publication date : 10 June 2024
Documentation
Posted in Algal Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, Shellfish, shellfish toxin
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