Category Archives: Food Poisoning

RASFF Alert – Ochratoxin A – Raisins

Posted on July 21, 2023 by | Leave a comment

RASFF

Ochratoxin A in raisins from Turkey in France, Netherlands, Romania and UK

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Posted in 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 Alert – STEC E.coli – Raw Milk Goat Cheese

Posted on July 21, 2023 by | Leave a comment

RASFF

Presence of E. coli VTEC in robiola goat cheese from raw milk from Italy in Switzerland

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Posted in 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, RASFF, Raw Milk, raw milk cheese, STEC, STEC E.coli, VTEC

USA – Apple cider recalled over high levels of patulin

Posted on July 20, 2023 by | Leave a comment

Food Safety News

Bevovations, LLC, of Leominster, MA, is recalling certain apple cider products because of high levels of patulin.

According to the World Health Organization (WHO), patulin is a mycotoxin produced by a variety of molds, particularly Aspergillus, Penicillium and Byssochlamys. Often found in rotting apples and apple products. The acute symptoms in humans include nausea, gastrointestinal disturbances and vomiting.

According to the details posted online by the FDA, the recall was initiated on June 23, 2023, and is ongoing.

The recalled products were distributed in Massachusetts, Pennsylvania, Connecticut and New Hampshire.

Recalled products:

  • 1/2 gallon CN Smith brand Apple Cider
  • 1/2 gallon and 16 oz. Wilson Farms brand Apple Cider
  • 1 gallon, 1/2 gallon, and 16 oz. Carlson Orchards brand Apple Cider – all packaged in HDPE bottles and shipped in corrugated closed boxes

Additional information:

  • 565 cases total. Wilson: 43 cases distributed (per ATT B). Carlsons: 510 cases distributed (per ATT B). CN Smith: 12 cases distributed (per ATT B)
  • Lot Code 171 Best By August 4, 2023

Anyone who purchased the recalled product should immediately dispose of it and not consume it.

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Posted in food contamination, food handler, 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, Mycotoxin, Patulin

Canada – Delusional Sauce Co. brand Chili Garlic Confit recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on July 19, 2023 by | Leave a comment

CFIA

Delusional Sauce Co. - Chili Garlic Confit - 240 mL - Label

Product
Chili Garlic Confit
Issue
Food – Microbial Contamination – Clostridium botulinum
What to do

Do not consume, use, sell, serve, or distribute recalled products

Distribution
Ontario

Issue

The affected product is being recalled from the marketplace because it may permit the growth of Clostridium botulinum.

What you should do

  • If you think you became sick from consuming a recalled product, contact your healthcare provider
  • Check to see if you have recalled products
  • Do not consume, serve, use, sell, or distribute recalled products
  • Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick. Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking, including slurred speech, and a change in sound of voice, including hoarseness. Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

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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

France – Goat cheese – STEC E.coli

Posted on July 19, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name unbranded
  • Model names or references Round Valencay Ste Maure de Touraine
  • Identification of products
    Batch Date
    173 Best before date 08/22/2023
    174 Best before date 08/23/2023
    176 Best before date 08/25/2023
  • Marketing start/end date From 06/24/2023 to 07/03/2023
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Heugnes
  • Distributors Earl Fromagerie Boisbourdin

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Posted in 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, STEC, STEC E.coli

Catalonia – Information on cases of botulism

Posted on July 19, 2023 by | Leave a comment

ACSA

4 cases of botulism have been confirmed and 2 probable with a common link of consumption in the previous days of packaged potato omelet purchased from different supermarkets. The cases have occurred in several autonomous communities.

The public health services of the communities and autonomous cities are informed to strengthen early detection in the event of the appearance of new cases with suspicion of botulism should they occur.

The Spanish Food Safety Agency (AESAN) has transferred all the available information to the contact points of the autonomous communities so that they can carry out the relevant investigations in relation to the products that could have been consumed in some of the cases.

In at least three of the confirmed cases and one of the probable ones, the company that makes the tortillas is the same. To date, no evidence has been established, neither in the products nor in the processes, that relate cause and effect. However, investigations are continuing with the collaboration of the production company.

Investigations are being carried out in relation to the possibility that there is any product on the market that is not safe or if there are deviations in the processes of production, distribution, storage or transport that justify the existence of this risk.

It is public knowledge that some distribution chain, applying the precautionary principle and in the face of the lack of certainties, has decided to withdraw from sale the products to which the epidemiological surveys have pointed, while waiting for the investigations to progress.

In any case, we want to remind consumers of the importance, especially at this time of year due to the heat, of preserving food products at the storage temperatures indicated on the labeling and following the instructions for use indicated by the manufacturers, already which guarantee the safety of products for which an expiration date is established.

The case of packaged potato tortillas is particularly important, as one can get the false impression that they are like canned foods, which have thermal stability, and keeping them unrefrigerated at the current room temperature can lead to health problems after consumption

When new information becomes available in relation to this matter, this news will be updated.

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Posted in Bacterial Toxin, Clostridium, Clostridium botulinum, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Toxin, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

USA – How the FDA Uses Traceback to Respond to Foodborne Illness Outbreaks

Posted on July 19, 2023 by | Leave a comment

FDA

Every year the FDA responds to dozens of foodborne outbreaks, but what does that mean? What are the steps the FDA and other public health agencies take to determine the source of a foodborne illness outbreak and protect public health?

In a video and infographic, the FDA provides an overview of the traceback process used to examine the complex path of food as it travels through the supply chain. Typically, in a traceback investigation, investigators trace food that ill people report eating all the way back to a farm or production facility. Finding commonalities in the supply chains of foods eaten by ill people helps investigators zero in on a potential source of the outbreak. Traceback is one tool used by FDA investigators during the many steps taken by the agency along with the Centers for Disease Control and Prevention (CDC) and local, state, and international public health authorities to respond to outbreaks in FDA-regulated food products.

The video explores how the CDC works with public health authorities to learn more about what might be making consumers sick, and then if an FDA-regulated food product is identified, how the FDA investigates the cause of the outbreak and works with industry to remove any potentially contaminated product from store shelves. The FDA, CDC, and local and state partners also work together to warn the public, as appropriate, and to help prevent additional illnesses.

Infographic (PDF)

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Posted in CDC, FDA, Food Illness, Food Poisoning, Foodborne Illness, Illness, Poisoning

Japan sees rise in food poisoning from eating raw chicken

Posted on July 18, 2023 by | Leave a comment

The Mainichi

TOKYO — Japan’s health ministry is calling for caution amid an increase in food poisoning caused by Campylobacter, a form of bacteria found in raw and half-cooked chicken.

Food poisoning cases usually rise in Japan during the damp rainy season from late May to early July. This year, experts have expressed concern about a sudden rise due to the easing of coronavirus-related restrictions, which have brought more customers back to dining out.

Once infected with Campylobacter, commonly found in raw or not fully cooked meat dishes such as sashimi, Korean “yukhoe” and lightly seared “tataki,” the bacteria can cause stomach pain and diarrhea among other symptoms. Although usually not fatal, children and the elderly are at risk of developing serious illness. In addition, the bacteria can result in Guillain-Barre syndrome (GBS), which can bring about difficulty breathing and paralysis of the limbs and face.

Around 2,000 people are afflicted with food poisoning by Campylobacter annually. Some regions, such as Kagoshima Prefecture, where chicken sashimi is part of the local cuisine, have established strict hygiene standards for the consumption of raw chicken meat, but caution is needed as about 70% of cases occur at restaurants.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

Cambodia – 20 people suffered from food poisoning after having a buffet at a Siem Reap restaurant

Posted on July 18, 2023 by | Leave a comment

Khmer Times

20 people have suffered from food poisoning, with at least three of them hospitalised after buffer breakfast.

The restaurant is identified as Srey Khouch Container, located in Siem Reap city.

The victims, who ate at the restaurant yesterday, accused the restaurant owner of serving them bad food and demanded compensation, but the owner denied it and instead claimed that the victims “were eating improperly”, leading to the illness.

As of this morning, the two parties are still trying to find a solution under the supervision of the local police.

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Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

A Beginner’s Guide to Spotting Food Poisoning: The Summer Months are Peak Time for Food Borne Illness – So What to Look Out for?

Posted on July 17, 2023 by | Leave a comment

Food Poisoning News

Food poisoning illnesses are already pesky enough in the cold weather, but what happens when the bacteria that causes these illnesses are exposed to warmer temperatures? Well, since bacteria tends to thrive in a warmer, more humid environment, food poisoning illnesses tend to become more common during the summer time. This also means that it is important for consumers to clean and store their products properly in order to prevent both bacterial contamination and the spread of these harmful pathogens. Rules such as always washing hands, or rinsing off fruits and vegetables before consumption, become that much more vital to a person’s safety and health in the summer.

Although true commitment to there remedial actions is vital, it is also important to realize that some cases of food poisoning illness are simply unavoidable is the summer heat. Even if one follows all the health rules, sometimes that slippery bacteria still manages to make it into the food consumers eat. Leafy greens, earthy-grown vegetables, hard to clean fruits, and tenacious pathogens like Cyclospora and Hepatitis A, can and do “fall through the cracks” at times. Usually this is ok, and here is no need to panic, as most cases of foodborne illnesses aren’t life-threatening.

But even so, it is still important to be able to identify the different symptoms and signs so that if one does become ill, they can contact their health provider before things get serious.

Read More at the Link Above

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Posted in Food Illness, Food Poisoning, Foodborne Illness, Illness, Poisoning