Product Category
Food
Product subcategory
Meats
Product brand name
Mont Charvin Saltings
Model names or references
Charvinettes with porcini mushrooms
Product identification
Batch
Lot 261/24
Storage temperature
Product to be stored at room temperature
Health mark
FR.74-104-001 CE
Geographic area of sale
Whole France
Distributors
Regional product stores
Posted in Bacillus, Bacillus cereus, Bacterial 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
| Name | Buckwheat flour Kuttu Ka Atta |
| Brand | Heera |
| Unit | 1.0 kg |
| Barcode | 5031416370147 |
| Minimum durability date (MDD) | 01/02/2027 |
| Batch | PB20083M |
Distribution possible in different points of sale in Luxembourg.
Posted in Aflatoxin, Aflatoxin B1, 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
KUALA TERENGGANU: A Sijil Pelajaran Malaysia (SPM) training camp turned disastrous for 22 students when they came down with food poisoning after having breakfast at a resort here.
The students from SMK Guntong complained of stomachache and vomiting at about 8am on Thursday, said state education director Jelani Sulong.
He said it started when eight of the students fell ill and were rushed to the Setiu Hospital by the teachers on duty.
“Not long after that, two more students complained of stomach pain and were sent to the Permaisuri health clinic for treatment.
Posted in Food Poisoning, Food Poisoning Illness
A total of 34 passengers on two flights carrying a group of high school students from Guam to Japan fell ill with symptoms of suspected food poisoning, local emergency service officials said Friday.
According to the Narita airport office and the authorities from Chiba Prefecture, 16 were on Japan Airlines Flight 942 and 18 were on United Airlines Flight 873, which both landed at Narita airport Thursday night.
Among the passengers affected by symptoms such as vomiting, 14 needed to be taken to hospital after landing.
Some passengers reported feeling sick before boarding the flight, and Japan Airlines told airport officials it did not believe inflight meals to be the cause.
Posted in Food Poisoning, Food Poisoning Illness, Poisoning
QUEBEC CITY , Nov. 8 , 2024 /CNW/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ) is warning the public not to consume the product listed in the table below because it has not been stored in a way that ensures its safety. This product could promote the proliferation of the bacteria Clostridium botulinum .
|
Product name |
Format |
Target lot |
|
CARROT CREAM |
Unitary |
Units sold on November 2nd and 3rd 2024 |
The lot that is the subject of this warning was offered for sale by the company La Petite Ferme Locale, only, on November 2 and 3, 2024, at the Maison Trestler Christmas market , located at 85, chemin de la Commune, in Vaudreuil-Dorion . The product was packaged in a glass jar with a metal lid and sold at room temperature.
MAPAQ is issuing this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it and to throw it away.
Even if the affected product does not show signs of spoilage or have a suspicious odor, it could be a breeding ground for Clostridium botulinum bacteria . Food contaminated with the toxin from this bacteria can cause the following symptoms when ingested: facial paralysis, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, and impaired vision and speech. In severe cases, the illness can be fatal.
It should be noted that no cases of illness associated with the consumption of this food have been reported to MAPAQ to date.
Posted in Clostridium, Clostridium botulinum, 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
Product Category
Food
Product subcategory
Meats
Product brand name
Mont Charvin Salting
Model names or references
Lot 261/24
Product identification
Batch
Lot 261/24
List of products
List_of_products_affected_by_the_recall.pdfAttachment
Storage temperature
Product to be kept in the refrigerator
Health mark
FR.74-104-001 CE
Geographic area of sale
Whole France
Distributors
FROMAGERIE BOUCHET, LA CHAINEE CUTING, KD’O, SAS Our farmers of Savoy, SICA MOUTIERS MAG VALLEE ET MONTAGNE, SAS Our farmers of Savoy, RUGA NICOLE, LA MAISON DU SAUCISSON, MAGMONT CHARVIN DOUSSARD/GILLY, SICA MOUTIERS
Posted in 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
Sum of aflatoxins and ochratoxins in dried figs from Türkiye in Italy
Sum of aflatoxins and ochratoxins in dried figs from Türkiye in Italy
Presence of ochratoxins in dried figs from Türkiye in Italy
Ochratoxin A in dried figs from Turkey in Spain
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, mold, Mold Toxin, Mould/Mold, Mycotoxin, Ochratoxin, Ochratoxin A, RASFF
Bacillus cereus on lemon and ginger infusion from France in Finland
Posted in 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 Testing, Food Toxin, RASFF
Canterbury University is investigating after students at two halls of residence fell sick in the middle of the exam period following a case of suspected food poisoning.
Paul O’Flaherty, executive director of people, culture and campus life, said some students at University Hall and Ilam Student Accommodation had become unwell overnight.
“This is of course concerning to us, and we are working closely with the National Public Health Service to investigate the cause of the illness, which includes a visit by Public Health staff to University Hall to test a small sample of students.”
A simple box of pâté sends him to the hospital. A 65-year-old man is currently hospitalized in intensive care at the Grenoble University Hospital after eating a pork terrine. The Pasteur Institute’s tests detected the presence of botulinum toxin. “We are very worried about my father,” his son explained to the Dauphiné Libéré . ”We hope that he will recover quickly and that he will not have any after-effects.”
The 65-year-old man had consumed a pork terrine produced on the farm by EARL Les Peupliers in Mottier in Isère. As soon as the results were known, the Isère prefecture ordered the recall of the cans of pork terrine. A few dozen cans are said to be affected. “The production conditions do not guarantee the sterilization of the jars,” the prefecture said.
FoodWorld 