Category Archives: Food Poisoning

Belgium – Recall of Norenca nv – Ardennes logs – Salmonella

Posted on November 10, 2020 by | Leave a comment

AFSCA

During microbiological checks, the presence of Salmonella was observed in the Ardennes logs.

In consultation with the AFSCA, Norenca nv has therefore decided to withdraw the products concerned from the sale.
Customers who have purchased these products are advised not to consume them and to bring them back to the store, where they will be reimbursed.

Product description: Product

name
: bûches ardennaises Lot: 2045310
Expiration date ( BBD = use-by date): 12/11/2020
Sale period: 11/06/2020 and 11/12/2020

        Label Carrefour Label Metro Makro Label Spar

The product was distributed via:

YVECA BV (Spar) NIEUWSTRAAT 22 8980 BESELARE
GEE SPRL (Spar) RUE DU JOLI BOIS 44/1 6900 AYE
DE LINDE BV (Spar) MARKTSTRAAT 19 9990 MALDEGEM
FALIANGA SPRL

(Spar)

  

AVENUE DE LA STATION

  

35

  

6790

  

AUBANGE
MAKRO DEURNE

(Makro)

  

KRIJGSBAAN

  

1A

  

2100

  

DEURNE
MAKRO EKE

(Makro)

  

SAVAANSTRAAT

  

1

  

9810

  

EKE
NACHTERGAELE BV

(Spar)

  

OUWEGEMSESTEENWEG

  

30 A

  

9750

  

OUWEGEM (ZINGEM)
GLOBE RETAIL BV

(Spar)

  

GEELSEBAAN

  

30

  

2430

  

VORST LAAKDAL
EASY COOL STORE

BV (Carrefour Market)

  

 

KERKSTRAAT

  

 

12

  

 

2350

  

 

VOSSELAAR
WALLO BV (Spar) RIJKSWEG 185 8710 WIELSBEKE
Spar Pi-One (Spar) OOSTERZELSESTEENWEG 9 9230 OOSTERZELSESTEENWEG
Huldenberg Foods

(Spar)

  

ELZASSTRAAT

  

16

  

3040

  

ELZASSTRAAT
Sparadiso NV (Spar) MEENSEWEG 30 8900 MEENSEWEG
Berjan BV (Spar) KERKSTRAAT 90 9255 KERKSTRAAT
Wens (Spar) KERKHOFLAAN 24 1910 KERKHOFLAAN
IMAVO BV (Spar) KLEINE STEENWEG 5 2221 KLEINE STEENWEG

Possible symptoms of Salmonella infection

Possible symptoms of Salmonella poisoning are fever, abdominal cramps and diarrhea. These symptoms usually appear within 12 to 48 hours of ingestion.

People who have consumed these products and who present this type of symptom are invited to consult their doctor, notifying him of this consumption.

For more information, customers can contact Norenca via info@norenca.be or 014 / 56.45.11.

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Posted in afsca, 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, Food Testing, microbial contamination, Microbiology, Salmonella, Uncategorized

New Zealand – HelloFresh brand Trevally Fillets – Histamine

Posted on November 10, 2020 by | Leave a comment

MPI

HelloFresh New Zealand Ltd is recalling specific batches of its HelloFresh brand Trevally Fillets as the product contains an elevated level of histamine.

Product identification
Product type Fresh fish fillets
Name of product (size)
  • HelloFresh brand Trevally Fillets (280g)
  • HelloFresh brand Trevally Fillets (560g)
Date marking Use by dates: 10.11.2020, 11.11.2020, 12.11.2020, and 13.11.2020

The batches were delivered in HelloFresh customer deliveries between 7 November to 11 November 2020.
Package size and description The product is sold in 280g and 560g plastic packages as part of a HelloFresh meal box.
Distribution The product is sold online through:

HelloFresh

and is available throughout New Zealand.
Notes This recall does not affect any other HelloFresh brand products.

Consumer advice

Customers are asked to check the use by date mark on the product label.

Affected product should not be consumed. There have been reports of illness in New Zealand. If you have consumed any of this product and have any concerns about your health, seek medical advice. Report your or your families illness to your District Health Board’s Public Health Unit.

Public Health Unit contact details – Ministry of Health

Customers are advised to discard the product if not already consumed.

Increased levels of histamine causes scombroid poisoning.

Find out more about shellfish and scombroid fish

Who to contact

If you have questions, contact HelloFresh New Zealand Ltd:

  • Phone: (09) 886 9589
  • Address: 2/59 Walls Road, Penrose, Auckland.

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Histamine

Zimbabwe – Boy (12) dies of food poisoning

Posted on November 9, 2020 by | Leave a comment

Nehanda Radio

In a case of suspected food poisoning, a 12-year-old boy died on Tuesday after consuming food at a birthday party which was held at their house in Highfield over the weekend.

At least 24 people, who attended the same function on Saturday, also complained of stomach pains after consuming the food.

Police are still carrying out investigations.

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Posted in food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Food Safety Alert

USA – Consumer Advisory: Romaine lettuce grown by Tanimura & Antle tests positive for E. coli

Posted on November 9, 2020 by | Leave a comment

MDARD

Romaine lettuce

LANSING, Mich. – The Michigan Department of Agriculture and Rural Development (MDARD) is advising consumers not to eat Tanimura & Antle brand romaine lettuce packed as single heads due to food safety concerns.

A routine sample of the lettuce collected at a Walmart in Comstock Park, MI, and tested by MDARD’s Laboratory Division confirmed positive for E. coli 0157:H7. Further analysis conducted by the Michigan Department of Health and Human Services laboratory determined that the strain of E. coli recovered from the product sample is highly related genetically to E. coli causing two recent illnesses in Michigan.

The lettuce was sold in a zip-top clear plastic bag with a blue label and white lettering.  It has the UPC number 0-27918-20314-9 and a white sticker indicating it was packed in Salinas, California on October 15, 2020.

Consumers should discard this product or return it to the place of purchase. If you think you or a family member have become ill from consuming any of these products, please seek immediate medical attention.

E. coli can cause serious or life-threatening illness in some individuals. Symptoms of Shiga toxin-producing E. coli (STEC) infection vary for each person, but often include severe stomach cramps, diarrhea (often bloody), and vomiting. Some people may have a fever, which usually is not very high (less than 101˚F/38.5˚C). Most people get better within 5 to 7 days. Some infections are very mild, but others are severe or even life-threatening. People usually get sick from Shiga toxin-producing E. coli (STEC) 2 to 8 days (average of 3 to 4 days) after ingesting the bacteria. Some people with a STEC infection may get a type of kidney failure called hemolytic uremic syndrome (HUS). E. coli infection is usually diagnosed by testing a stool sample.

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, E.coli, E.coli O157, E.coli O157:H7, 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, STEC, STEC E.coli

Russia – Suspected Salmonella outbreak linked to Makhachkala café sickens 39

Posted on November 9, 2020 by | Leave a comment

Outbreak News Today

The Ministry of Health of Dagestan, Russia (computer translated) are reporting that 39 people have been hospitalized with acute intestinal infection.

Officials note that 39 people were hospitalized, including 12 children. The patient’s condition is assessed as moderate. The main clinical symptoms include fever up to 38–39 degrees, abdominal pain, nausea, vomiting and frequent loose stools.

According to the results of the survey of the sick, a single factor of transmission of infection was established, they all bought food in the Kazan-Kebab café in Makhachkala.

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Posted in food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, Poisoning, Salmonella, Uncategorized

Spain – Alert for Salmonella spp in sweet paprika from Spain

Posted on November 9, 2020 by | Leave a comment

ACSA

Packaged paprika

The Spanish Agency for Food Safety and Nutrition (AESAN) has been informed by the competent authorities of Aragon, through the Coordinated System of Rapid Information Exchange (SCIRI), of the presence of Salmonella spp in red pepper of the Vera dulce, after obtaining the results of an analysis of the product in which the presence of Salmonella spp.

The affected product is:

  • Product name: Pimentón de la Vera dulce
  • Brand: HACENDADO
  • Lot: L150719 272020
  • Bar code: 8480000341020
  • Preferred consumption: October 2021
  • Presentation: Small metal containers with plastic lid with a net weight of 75g

The company Mercadona has proceeded to remove the affected product and has informed its consumers requesting the return of the product.

This information has been transferred by AESAN to all the Autonomous Communities through the SCIRI, in order to verify the withdrawal of the affected products from the marketing channels.

With the information available, no case associated with this alert has been confirmed in Spain.

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Posted in ACSA, 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, Food Testing

Scotland – The risk of STEC contamination in wild venison

Posted on November 6, 2020 by | Leave a comment

FSS

Summary

We have published this report to address knowledge gaps and better understand the risk of STEC (Shiga toxin-producing Escherichia coli) contamination of wild venison.

The report is based on three core objectives to:

  • map the venison industry in Scotland
  • assess STEC prevalence in wild deer faeces in Scotland
  • review cross-contamination risks in the slaughter and processing stages of wild deer from the field to larder

Although the prevalence of STEC O157 in wild deer is low, the report found that when discovered, it is the strain associated with the most severe forms of human disease. Therefore, adherence to strict hygiene practices from cull to final product are strongly recommended within the report.

The venison industry continues to take a cooperative and responsible approach to STEC O157 when found, working to better understand the risks in the sector and how to mitigate them in the interest of public health protection.

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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 Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Research, STEC, STEC E.coli

Canada – 9 in hospital after restaurant Salmonella outbreak

Posted on November 6, 2020 by | Leave a comment

Mississauga

Public health authorities say a Salmonella outbreak linked to a restaurant in southwestern Ontario has sent nine people to hospital.

Lambton County’s public health unit says there are 33 confirmed cases related to the outbreak at Barakat restaurant in Sarnia, Ont., while about 170 people say they have experienced symptoms.

Dr. Sudit Ranade, the health unit’s medical officer of health, says the owners have voluntarily closed the restaurant and are co-operating with the public health investigation.

Ranade says those who ate at Barakat restaurant between Oct. 21 and Oct. 29 and have symptoms of Salmonella infection should report the illness to Lambton Public Health.

Salmonella infection is a foodborne illness that spreads by ingesting food or water contaminated by feces or through contact with infected persons.

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, 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, foodborne outbreak, foodbourne outbreak, Salmonella

Research – Investigation into a national outbreak of STEC O157:H7 associated with frozen beef burgers, UK, 2017

Posted on November 6, 2020 by | Leave a comment

Cambridge Org

In November 2017, Public Health England identified an outbreak of Shiga toxin-producing Escherichia coli O157:H7 in England where whole genome sequencing results indicated cases were likely to be linked to a common source, and began investigations. Hypothesis generation included a review of enhanced surveillance data, a case-case study and trawling interviews. The hypothesis of interest was tested through the administration of focussed questionnaires and review of shopping history using loyalty card data. Twelve outbreak cases were detected, eight were hospitalised and four developed haemolytic uraemic syndrome. Frozen beef burgers supplied by a national retailer were identified as the vehicle of the outbreak. Testing of two left-over burger samples obtained from the freezers of two separate (unlinked) cases and a retained sample from the production premises were tested and found to be positive for the outbreak strain. A voluntary recall of the burgers was implemented by the retailer. Investigations at the production premises identified no contraventions of food safety legislation. Cooking guidance on the product packaging was deemed to be adequate and interviews with the cases/carers who prepared the burgers revealed no deficiencies in cooking practices at home. Given the long-shelf life of frozen burgers, the product recall likely prevented more cases.

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Posted in food contamination, Food Hygiene, 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 Testing, Food Toxin, microbial contamination, Microbiology, Research, STEC, STEC E.coli

France – Product recall: JEAN ROZE brand Facon Orloff roast pork tenderloin – Salmonella

Posted on November 6, 2020 by | Leave a comment

Oulah

Product recall: JEAN ROZE brand Facon Orloff roast pork tenderloin

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.

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

▸ Packaging
880g – tray under protective atmosphere

▸ Barcode
0 290 217 xxx xxx (regardless of the x)

▸ Lot
E03010409

▸ DLC
07/11/2020

▸ Health
stamp FR 47.091.002 CE

▸ Source
https: / ermarche.com/

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Posted in 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, microbial contamination, Microbiology, Oulah, Salmonella