Category Archives: Food Poisoning

New Zealand -Public health warning: shellfish biotoxin alert for Raglan coastline

MPI

New Zealand Food Safety today issued a public health warning advising the public not to collect or consume shellfish harvested from the Raglan coastline.

The warning extends from Port Waikato, southward to Tauratahi Point at the entrance of Kawhia Harbour. The warning includes the entire Raglan and Aotea Harbours but not Kawhia Harbour. Paralytic Shellfish Toxins have been detected in shellfish from Raglan at levels above the safe limit set by MPI.

Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.

Note that cooking shellfish does not remove the toxin.

Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process.

Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:

  • numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
  • difficulty swallowing or breathing
  • dizziness
  • headache
  • nausea
  • vomiting
  • diarrhoea
  • paralysis and respiratory failure and in severe cases, death.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.

France – Emergency Serious food poisoning: 10 cases of botulism, including 8 hospitalized and 1 death, linked to visiting a restaurant in Bordeaux

Sante Publique

kswfoodworld

The health authorities, in conjunction with Public Health France and the National Reference Center for Botulism (Institut Pasteur) recommend that people who have visited the Bordeaux establishment Tchin Tchin Wine Bar (3 Rue Emile Duployé, 33000 Bordeaux) between Monday 4 and Sunday September 10, 2023 to consult a doctor urgently or to contact the 15th, mentioning cases of botulism, in the event of symptoms appearing after this attendance.

The people concerned all frequented the same restaurant-bar in Bordeaux, the Tchin Tchin Wine Bar, over the last week. The suspected foods are at this stage canned sardines in oil homemade by the restaurateur and served between September 4 and 10, 2023 in this Bordeaux restaurant. 

Botulism is a serious disease (fatal in 5 to 10% of cases) whose incubation time can range from a few hours to a few days. 
Symptoms include, to varying degrees: early digestive signs which may be fleeting (abdominal pain, nausea, vomiting and diarrhea), eye damage (failure to accommodate, blurred or double vision), dry mouth accompanied by a lack of swallowing or even speech, or neurological symptoms (wrong paths, more or less severe paralysis of the muscles). There is usually no fever.

If you have symptoms, consult a doctor urgently or contact 15, mentioning cases of botulism.

What are the possible sources of contamination?

Botulism is a serious neurological condition caused by a very potent toxin produced by the bacteria Clostridium botulinum. It develops particularly in poorly preserved foods. In France, the majority of cases of botulism correspond to food poisoning, by ingestion of the toxin produced by C. botulinum in preserved foods that have not undergone an extensive sterilization process: cured meats, cold meats or even family-made preserves. or artisanal.

It is the extremely powerful toxin that it synthesizes that is responsible for the disease.

France – Nutmeg powder – Aflatoxin – Ochratoxin A

Gov france

  • Product category Food
  • Product subcategory Herbs and spices
  • Product brand name One day a spice
  • Model names or references Nutmeg powder sachet code 51187
  • Product identification
    GTIN Batch Date
    3265960511875 504773000 Minimum durability date 08/31/2025
    3265960511874 504807000 Minimum durability date 09/30/2025
    3265960511875 504834000 Minimum durability date 09/30/2025
  • Packaging Brown kraft bag
  • Marketing start/end date From 08/10/2023 to 09/08/2023
  • Storage temperature Product to be stored at room temperature
  • Further information Brown kraft bag
  • Geographical sales  France
  • Distributors SAS COPICHELLE LA CALE.PRO LES BO’CAUX

France – Nutmeg powder – Aflatoxin – Ochratoxin A

Gov france

  • Product category Food
  • Product subcategory Herbs and spices
  • Product brand name The chef’s touch
  • Model names or references Nutmeg powder jar code 47109
  • Product identification
    GTIN Batch Date
    3265960511875 504834000 Minimum durability date 09/30/2025
  • Packaging PET jar 330mL
  • Marketing start/end date From 08/10/2023 to 09/08/2023
  • Storage temperature Product to be stored at room temperature
  • Further information Transparent pot with black lid
  • Geographical sales area Whole France
  • Distributors Green circle LABO & GATO toulouse

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Herbs and spices
  • Product brand name The chef’s touch
  • Model names or references Nutmeg powder jar code 47109
  • Product identification
    GTIN Batch Date
    3265960471094 504773000 Minimum durability date 08/31/2025
  • Packaging PET jar 330mL
  • Marketing start/end date From 08/10/2023 to 09/08/2023
  • Storage temperature Product to be stored at room temperature
  • Further information Transparent pot with black lid
  • Geographical sales area Whole France
  • Distributors Green circle LABO & GATO toulouse

India – Madhya Pradesh: 22 Hostel Students Fall Ill Due To Food Poisoning In Alirajpur

Free Press Journal

Alirajpur (Madhya Pradesh): A total of 22 students staying at a hostel in Badi Hirapur village under Jobat tehsil have fallen sick due to food poisoning after having dinner, police said on Saturday.

The students had developed stomach aches and vomiting on Saturday. They were rushed to the district hospital at night and given primary treatment. Relatives of the students had gathered outside the hospital where they had been admitted.

A team of officials have been sent to the hostel to check the water source, quality of food supplied, the area where food is stored and prepared, to ensure that cleanliness and hygiene are maintained in the hostel campus.

The collector has suspended hostel superintendent Karam Singh Rawat for negligence and lack of supervision.

Quebec – Notice not to consume basil pesto prepared and sold by the company Les Brasseurs de Vegetables – Clostridium botulinum

Quebec

QUEBEC CITY , September 11 , 2023 /CNW/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the company Les brasseurs de vegetables, located at 1788, 7 e Rang ,  in Tingwick , advises the population not to consume the product indicated in the table below, because it has not been prepared and packaged to ensure its safety. In fact, this product could promote the proliferation of the bacteria  Clostridium botulinum . 

Product name

Format

Affected lot

“Basil Pesto”

150ml

250ml

500ml

Units sold

until

September 6, 2023

The product which is the subject of this warning was offered for sale until September 6, 2023, in several establishments in the region. It was packaged in glass jars with a metal lid and sold at room temperature. The product label included, in addition to its name, the words “Les brasseurs de vegetables”.

The operator is voluntarily recalling the product in question. It has agreed with MAPAQ to issue this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it. They must return it to the establishment where they bought it or throw it away.

Even if the affected product does not show signs of spoilage or suspicious odor, it could be contaminated with the bacteria Clostridium botulinum . Foods contaminated with the toxin of this bacteria can cause, when ingested, the following symptoms: facial paralysis, unresponsive or fixed pupils, difficulty swallowing, drooping eyelids, vision and speech problems. In severe cases, the disease can cause death.

It should be noted that no cases of illness associated with the consumption of this food have been reported to MAPAQ to date.

Risk classification: class 1
Reference number: 4803

Source:
Media relations
Direction des communications
Ministry of Agriculture, Fisheries
and Food
Tel. : 418 380-2100, ext. 3512
www.mapaq.gouv.qc. ThatThis link will open in a new window.

France – Sardine fillet under skin – Histamine

Gov france

  • Product category Food
  • Product subcategory Fishing and aquaculture products
  • Product brand name unbranded
  • Model names or references Sardine fillet under skin
  • Identification of products
    GTIN Lot Date
    0208069000000 All lots Use-by date 08/29/2023
  • Marketing start/end date From 08/22/2023 to 08/29/2023
  • Storage temperature Product to keep in the refrigerator
  • Geographical sales area MAZERES-LEZONS
  • Distributors CENTER E. LECLERC DE MAZERES-LEZONS

USA – Kumo Japanese Steakhouse in Stony Brook likely linked to Bacillus cereus in improperly stored rice

Food Poison Journal

According to numerous press reports, several 911 calls were made around 4 p.m. Saturday alerting first responders to illnesses occurring at Kumo Japanese Steakhouse in Stony Brook.

A Suffolk County spokesperson said a total of 28 people reported getting sick. Twelve of them were rushed to Stony Brook University Hospital for treatment and were discharged.

The Suffolk Department of Health Services believes the likely culprit was “mishandled and improperly stored cooked rice that was served” at a restaurant on Nesconset Highway.

Witnesses reported that people were vomiting on scene.

The Suffolk County Health Department the incident was a result of the restaurant mishandling and improperly storing cooked rice. Out of the 15 violations issued against Kumo Japanese Steakhouse, eight were for risk factors for foodborne illness. 

Very few people realize that improperly stored cooked rice can be a cause of food poisoning. 

Austria – TUNA FILLET (WEIGHT ITEM from the FISH COUNTER) – Histamine

AGES

Billa AG is recalling the tuna fillet from the fish counter. 

Increased histamine levels were found in the product, so a potential health hazard cannot be ruled out. Consuming this product is not recommended. The product was sold openly over the fish counter.

Product data: TUNA FILET (WEIGHT ITEM from the FISH COUNTER)

The inventory of the affected product has been removed from sale.

– Affected products that have already been purchased can now be returned without a receipt

– If you have any questions, please contact BILLA customer service at Tel. 0800 828 700 (Mon-Fri 7:15 a.m. – 7:30 p.m., Sat 7:15 a.m. – 6:00 p.m.) or by email to kundenservice@billa.at

Billa AG regrets the incident and apologizes to all customers for the inconvenience caused.

The warning does not state that the health risk was caused by the producer, manufacturer, importer or distributor.

Link to the original message

 Belgium -Organic gluten-free Speculoos 150g – Organic Honey Waffles gluten-free 240g – Organic Vanilla Waffles gluten-free 120g – from the Mamita’s Bakeries brand – Aflatoxin

AFSCA

Recall of Mamita’s Bakeries bv
Products: Organic gluten-free Speculoos 150g – Organic Honey Waffles gluten-free 240g – Organic Vanilla Waffles gluten-free 120g – from the Mamita’s Bakeries brand.
Problem: Too high aflatoxin B1 content.

In agreement with the FASFC, Mamita’s Bakeries bv is withdrawing the products:
       • Organic gluten-free Speculoos 150g
       • Organic Honey Waffles gluten-free 240g
       • Organic Vanilla Waffles gluten-free 120g
of the Mamita’s Bakeries brand from sale and is recalling them from consumers in due to too high aflatoxin B1 content.

Mamita’s Bakeries bv asks its customers not to consume these products and to return them to the point of sale in which they were purchased.

Description of products:

– Product name: Organic gluten-free speculoos
– Brand: Mamita’s Bakeries
– Minimum durability dates (DDM) (“Best before (or end)”): 01/10/24 – 02/15/24 – 02/28/24 – Batch
numbers: 100124 – 150224 – 280224
– Sales period: from 06/19/23 to 08/14/23
– Nature of packaging: blister
– Weight: 150g

– Product name: Gluten-free Organic Honey Waffles
– Brand: Mamita’s Bakeries
– Minimum durability dates (DDM) (“To be consumed preferably before (or end)”): 12/30/23 – 01/15/24 – 01/30/24 – 02/07/24 – 02/14/24 –
Numbers of lots: 301223 – 150124 – 300124 – 070224 – 140224
– Sales period: from 06/19/23 to 09/06/23
– Nature of packaging: printed bag
– Weight: 240g

– Product name: Gluten-free Organic Vanilla Waffles
– Brand: Mamita’s Bakeries
– Best before dates (Best before): 06/10/23 – 23/10/23 – 27/10/23 – 02/11/23 – 14/11/23 – 22/11/23
– Lot numbers: 061023 – 231023 – 271023 – 021123 – 141123 – 221123
– Sales period: from 06/19/23 to 08/14/ 23
– Nature of packaging: printed bag
– Weight: 120g

The product was distributed by:
– ​​Delhaize De Leeuw NV – Brusselsesteenweg 347 B-1730 Asse.
– Biofresh NV – Legen Heirweg 51 B-9890 Gavere.

For any further information , contact:
Mr Christophe
Info@mamitasbakeries.com