Category Archives: Food Poisoning

USA – Colorado: Botulism cases prompt health warning on food safety

Posted on December 4, 2020 by | Leave a comment

Outbreak News Today

Several foodborne botulism cases reported in Colorado since September 2020 has prompted a health warning from the Colorado Department of Public Health and Environment.

Testing from the Centers for Disease Control and Prevention confirmed four of the cases, one is still under investigation and test results are pending. All five cases occurred along the Front Range. The individuals are either hospitalized or recovering.

Three of the cases appear to be unrelated as no common food item was identified. The last two confirmed cases were likely the result of an improperly canned shared food made in the same household.

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Posted in Bacteria, bacterial contamination, Clostridium, Clostridium botulinum, food contamination, 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 Testing, Food Toxin

RASFF Alerts – Aflatoxin – Groundnuts – Dried Figs – Pistachios – Brown Basmati Rice – Hazlenut Kernels – Almonds – Chilli Powder

Posted on December 4, 2020 by | Leave a comment

European Food Alerts

RASFF

aflatoxins (B1 = >48; Tot. = >60 µg/kg – ppb) in groundnuts from Nigeria in Poland

RASFF

aflatoxins (B1 = 15.3 mg/kg – ppm) in dried figs from Turkey in Sweden

RASFF

aflatoxins (B1 = 22.2; Tot. = 24.3 µg/kg – ppb) in pistachios from Iran, dispatched from Hong Kong in Italy

RASFF

aflatoxins (B1 = 24; Tot. = 27 µg/kg – ppb) in brown basmati rice from India in the Netherlands

RASFF

aflatoxins (B1 = 12.9; Tot. = 15.1 / B1 = 19.9; Tot. = 44.5 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF

aflatoxins (B1 = 7.56; Tot. = 9.59 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria

RASFF

aflatoxins (B1 = 5.8; Tot. = 6.5 µg/kg – ppb) in unshelled groundnuts from the United States in Germany

RASFF

aflatoxins (B1 = 8; Tot. = 10 µg/kg – ppb) in pistachio kernels from the United States, dispatched from Turkey in Belgium

RASFF

aflatoxins (B1 = 24 µg/kg – ppb) in almonds from Spain, via Germany in Finland

RASFF

aflatoxins (B1 = 5.3; Tot. = 6.6 µg/kg – ppb) in groundnuts kernels from Nigeria in the UK

RASFF

aflatoxins (B1 = 9.5; Tot. = 10.1 µg/kg – ppb) in chilli powder from India in the UK

RASFF

aflatoxins (B1 = 87.2; Tot. = 170.8 µg/kg – ppb) in dried figs from Turkey in Sweden

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF

RASFF Alert – E.coli – Japanese Clams

Posted on December 4, 2020 by | Leave a comment

European Food Alerts

RASFF

high count of Escherichia coli (1700 MPN/100g) in japanese clams from Portugal in Spain

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Posted in Bacteria, bacterial contamination, E.coli, food contamination, 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 Testing, Food Toxin, microbial contamination, Microbiology, RASFF

RASFF Alerts – Salmonella – Black Pepper – Sesame Seeds – Chicken Fillets – Dried Sausages – Betel Leaves – Chicken Drumstick Meat – Chicken Half Breasts – Chicken Meat and Offal – Chicken Elements – Chicken Cutlets

Posted on December 4, 2020 by | Leave a comment

European Food Alerts

RASFF

Salmonella enterica ser. Miami (presence /25g) and Salmonella enterica ser. Oranienburg (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Minnesota (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Newport (presence /25g), Salmonella enterica ser. Rubislaw (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Pretoria (presence /25g) in organic sesame seeds from Ethiopia in Germany

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken fillets from Poland in Lithuania

RASFF

Salmonella (in 1 out of 5 samples /25g) in dried sausages from France in France

RASFF

Salmonella (in 3 out of 5 samples /25g) and high count of Escherichia coli (up to 1300 CFU/g) in betel leaves from Thailand in the UK

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken drumsticks meat from Poland in Lithuania

RASFF

Salmonella enterica ser. Freetown (presence /25g), Salmonella enterica ser. Infantis (presence /25g), Salmonella enterica ser. Javiana (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the UK

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat and offals from chickens reared in Slovakia and slaughtered in Poland in Poland

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in chilled chicken meat from France in France

RASFF

Salmonella (presence /25g) in chicken elements from Poland in Poland

RASFF

Salmonella (presence /25g) in sesame seeds from Nigeria, dispatched from Ukraine in Lithuania

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat from Poland in Poland

RASFF

Salmonella enterica ser. Gombe (in 1 out of 5 samples /25g) in sesame seeds from Nigeria, dispatched from Ukraine in Lithuania

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken cutlets from Poland in France

RASFF

Salmonella (presence /25g) in frozen boneless skinless chicken half breast from Brazil in the UK

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella Sesame Seeds

Israel – Ground Nutmeg/Sterilized Nutmeg – Aflatoxin B1

Posted on December 2, 2020 by | Leave a comment
Upon inspection by the Food Service in Ashkelon District Public Health Bureau, it was found that the following ground nutmeg products contain higher levels of mycotoxins of the Aflatoxin B1 type than permitted.
Product’s name: Ground Nutmeg / Sterilized Nutmeg, volume: 500 grams jars and 1000 gram bags. Manufacturer’s name: Avivi Spices Ltd.
Best Before Dates: 9/2021, 11/2021/, 01/2022, 03/2022
Consumers in possession of this product are urged not to consume it.
For questions and returns,please call our customer service center on the following number: 088692510 Avivi Spices Ltd. is taking action to recall the product from shelves, in coordination with the Food Service in the Ministry of Health.

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Posted in Aflatoxin, 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 Toxin, Mold Toxin, Mould Toxin, Mycotoxin

Research – Updated food safety guidance gives pregnant women more certainty and choice on a wider range of foods

Posted on December 2, 2020 by | Leave a comment

MPI

New research from New Zealand Food Safety provides pregnant women with more options and certainty about what they can safely eat with updated tips to avoid foodborne illness.

“We’ve looked at new foods that were not previously considered because we want pregnant women to have the most up-to-date food safety information so they can enjoy a diverse diet and stay healthy,” says Dr Claire McDonald, Manager Operational Research at New Zealand Food Safety.

“The guidance reflects the increased diversity in the New Zealand diet. The update not only provides more options, but also ensures all risky foods are captured and provides simple ways to reduce the chance of illness from food,” she said.

“It’s important pregnant women know what’s safe to they can avoid dangerous infections, such as listeriosis and toxoplasmosis, which can affect them more severely than non-pregnant women.”

Dr McDonald said the key information for women include:

  • thoroughly cooking seed sprouts (such as alfalfa or mung bean) before eating.
  • thoroughly cooking dried herbs before eating.
  • avoiding unpasteurised fruit juices and non-alcoholic cider.
  • avoiding low-acid, soft, pasteurised cheeses like Brie, Camembert, blue cheeses, ricotta, mozzarella, and feta unless they’re cooked.
  • updating guidance on some pasteurised dairy products (i.e. following manufacturer’s labelling advice and “best before” dates, etc.).
  • freshly cooked fish, mussels, oysters, crayfish, scallops, etc., should be cooked thoroughly until piping hot and eaten while hot.
  • whole melons should be washed and dried before cutting.
  • frozen berries should be cooked thoroughly before eating.
  • no restrictions on number of servings per week for gemfish, oreo dories, orange roughy, ling and smooth oreo fish species (previous advice limited the number of servings per week to minimise mercury intake).

“We know more about food safety now than we did just a few a years ago and it’s important people educate themselves and take simple steps such as washing produce and cooking certain foods properly,” Dr McDonald said.

More information on food and pregnancy

New Zealand Food Safety’s updated food safety guidance for pregnant women – YouTube

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Posted in Bacteria, bacterial contamination, food contamination, 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 Testing, foodborne disease, Foodborne Illness, foodborne outbreak, Listeria, Listeria monocytogenes, Toxoplasma gondii, Toxoplasmosis

France – Product recall: GUSTO Y SABOR Catalan fuets – Salmonella

Posted on December 2, 2020 by | Leave a comment

Oulah

Product recall: GUSTO Y SABOR Catalan fuets

ENCOUNTERED PROBLEM

Presence of salmonella.

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased for reimbursement.

Foodborne illness caused by Salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Catalan peasant
fuet • Lot: 020373 – 0203377 – 020381
• DLC: 01/30/21

▸ Catalan peppered peasant
fuet
• Lot: 020369 • BBE: 30/01/21

▸ Catalan peasant onion
fuet • Lot: 020369 – 020384
• BBE: 01/30/21

▸ Catalan peasant fine herbs
fuet
• Lot: 020369 • BBE: 01/30/21

▸ Fuet extra red pepper
• Lot: 020384
• BBE: 30/01/21

▸ Packaging
Flow-pack sachets or without packaging

▸ Net weight
170g

▸ Sanitary
stamp ES 10.01867 / GE CE

▸ Consumer service contact
The Company “ROUSSILLON SALAISONS” is available to consumers to answer their questions at the telephone number: 04.68.52.97.80

▸ Source
https://www.supercasino.fr/

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Posted in Bacteria, bacterial contamination, food contamination, 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, Oulah, Salmonella

USA – Vegpro International Issues a Recall of Fresh Attitude Baby Spinach Because of Potential Salmonella Health Risk

Posted on December 1, 2020 by | Leave a comment

FDA

Company Announcement

Vegpro International of Sherrington, QC CAN is recalling Fresh Attitude baby spinach (5oz and 11oz) with Best before dates of Dec 4th (for 11oz) and Dec 4th & 5th (for the 5oz), because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis

These products were produced in Vegpro’s Eastern Canadian plant and have been distributed ONLY in Eastern Canada and in the Northeastern United States (NY,NJ, DE, CT,MD & PA ). All other Fresh Attitude product sold in the US is produced in Belle-Glade Florida and is not linked to this recall whatsoever and therefore safe for consumption.

No illnesses have been reported to date.

The recall was initiated after it was discovered that the product was possibly contaminated with Salmonella subsequent investigation indicates that the problem may have been caused by contamination of a part of a lot of  Baby Spinach.

Veg Pro recalled due to health risk

  • BABY SPINACH. 8 X 5 OZ, Fresh Attitude, Best before 2020-12-04 & 2020-12-05
    UPC : 888048000042
    UPC case : 10888048000049
  • BABY SPINACH. 9 X 11 OZ, Fresh Attitude, Best before 2020-12-04
    UPC : 888048000288
    UPC case : 10888048000285

Consumers who have purchased these products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-877-613-5700 or on our website at: http://vegpro.com/contact/

Company Contact Information

Consumers:
Vegpro International
 1-877-613-5700
 http://vegpro.com/contact/

Product Photos

  • BABY SPINACH CLAM. 8 X 5 OZ Front
  • BABY SPINACH CLAM. 8 X 5 OZ back
  • BABY SPINACH CLAM. 9 X 11 OZ front
  • BABY SPINACH CLAM. 9 X 11 OZ back

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Salmonella

Research – Preharvest Treatment Improves Tomato Food Safety

Posted on December 1, 2020 by | Leave a comment

Technology Networks

cherry-tomato-pristine-variety

When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens — as well as lowering labor costs — by applying sanitizers to produce while it is still in the fields.

Salmonella, Shiga toxin-producing E. coli and Listeria monocytogenes are major causes of foodborne diseases and of public health concern in the U.S. Tomato-associated salmonella outbreaks reported to the Centers for Disease Control and Prevention have increased in frequency and magnitude in recent years, and fresh produce accounted for 21% of E. coli outbreaks reported to the CDC over a 20-year span.

Initially researchers were going to study the use of a nonchlorine-based sanitizer made of two food additives approved by the U.S. Food and Drug Administration — levulinic acid and sodium dodecyl sulfate — as a postharvest wash solution. However, at the suggestion of a producer involved in the study — Bill Brim of Lewis Taylor Farms in Tifton, Georgia — they designed the study using the solution in a preharvest spray, said Tong Zhao, associate research scientist with the Center for Food Safety on the UGA Griffin campus.

While producers commonly use chlorine-based disinfectants — including chlorine gas, sodium hypochlorite, calcium hypochlorite and chlorine dioxide — to treat produce postharvest, the preharvest application of bactericides is not a common practice, Zhao said.

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Posted in Bacteria, bacterial contamination, E.coli, food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Technology, Listeria, Listeria monocytogenes, Research, Salmonella, STEC, STEC E.coli

Hong Kong – Four poisoned by chicken dish

Posted on November 30, 2020 by | Leave a comment

The Standard

Four people have fallen sick from two suspected food poisoning cases after eating a chicken dish at Chicken Soup Noodle House in Pilkem Street in Jordan, the Center for Health Protection said today.

All the patients were in stable condition as of last night.

In the first case, a 39-year-old man and a 41-year-old woman developed symptoms such as abdominal pains, diarrhea and vomiting within 9.5 to ten hours after consuming the chicken dish at the eatery on November 21.

In another case, two women aged between 32 and 34 developed similar symptoms within 10 to 12.5 hours after eating the same dish from the restaurant on November 22.

The center reminded citizens to maintain personal, food and environmental hygiene so as to prevent food-borne diseases. 

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Posted in food contamination, Food Hygiene, Food Illness, 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 Spoilage, Food Testing, Food Toxin, Poisoning