Patulin in apple sauce from the Netherlands in France
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould/Mold, Mycotoxin, RASFF
Exceedance of limit values for aflatoxins and ochratoxin A in dried organic figs from Turkey in Austria, Germany, Croatia, Czech Republic, Hungary, Italy, Malta, Romania, Slovenia and Turkey
Ochratoxin A in shelled sunflower seeds from China in Denmark and Poland
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A
A spokesperson from the directorate told Amen FM Wednesday that the spoiled food they ate was bought from outside the house.
They were taken to hospital where they were treated from symptoms such as nausea and abdominal pain.
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Spoilage, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
Infection mostly caused by consumption of stale meat, chicken, egg and its products
The health department has found that salmonellosis, a disease caused by the bacterium Salmonella Enteritidis, is behind the food poisoning from a hotel in North Paravoor last week. Around 106 persons who consumed mayonnaise, al-faham, manthi, fried rice and peri-peri manthi from Majlis Hotel contracted the disease.
The samples were tested at the Government Medical College, Kalamaserry after several people started showing symptoms like diarrhoea, stomach upset, fever, nausea and vomiting 5 to 6 hours after consuming food.
Around 196 food poisoning cases were reported in the district this month. Following this, the district medical officer has alerted the public, catering services, hotels and food suppliers to avoid preparation of food in unhygienic conditions.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Poisoning, Salmonella
01/25/2023 (Reminder of 01/17/2023 )
*ERRATUM*Recall from FLOURPOWER BV
Product: “biologische pistachenoten” pistachios from the Flourpower
brand Problem: too high aflatoxin content.
In agreement with the FASFC, FLOURPOWER BV is withdrawing pistachios “biologische pistachenoten” of the Flourpower brand from sale and recalling them from consumers due to an excessively high aflatoxin content.
FLOURPOWER BV asks its customers not to consume this product and to return it on Saturday to the point of sale in which it was purchased.
Product Description :
– Product name: biologische pistachenoten (pistachios)
– Brand: Flourpower (B)
– Distributor: DO IT ORGANIC (NL)
– Date of minimum durability (BDD) (“Best before (or end)”): 01 /08/2023
– Batch number: 010823-D / 12
– Sale period: from 21/03/2022 to 31/12/2022
– Type of packaging: paper bag
– Weight: 500g.
The product was distributed by:
Flourpower BV Artemeersstraat 14 A 9880 Aalter
For further information, contact:
FLOURPOWER BV
Tel: 0465 09 41 03
E-mail: kwaliteit@flourpower.be
Posted in Aflatoxin, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin
| GTIN | Batch | Date |
|---|---|---|
| 3564700416037 | / | Date of minimum durability 05/06/2024 |
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Patulin
Recall of Coup d’barre
Product: Cereal bars “Lemon pistachio aperitif / Pistachio aperitif”.
Problem: too high aflatoxin content.
In agreement with the FASFC, Coup d’barre is withdrawing the “Lemon Pistachio Apéro / Pistachio Apéro” cereal bars from sale and recalling them from consumers due to an excessively high content of aflatoxins in the pistachios used in the recipe. .
Coup d’barre asks its customers not to consume this product and to return it to the point of sale where it was purchased. You can exchange with a compliant product.
Product Description :
– Product name: Lemon pistachio aperitif cereal bars / Pistachio aperitif cereal bars
– Brand: Coup d’barre
– Expiry dates (BDD) and batch numbers:
• 03/30/23 – LAPC301022
• 04/14/23 – LAPC141122
• 05/08/23 – 05/08/23
– Sales period: 30/10/22 to 16/01/23
– Type of packaging: Individual packaging or display of 25 bars
– Weight: 40g or display of 25 bars of 40g
The product was distributed online via www.coupdbarre.com and via various points of sale including:
Tandem Fiets Café, Rue de la Charité 22, 1210 Brussels
Kazidomi, Rue Saint-Lambert 135, 1200 Brussels
For any additional information , contact: Mr. Evan Rouard on 0479328484 (in Belgium) and/or evan@coupdbarre.com
Posted in Aflatoxin, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin
As a precaution, SPAR is recalling “TANN Jausenspeck 250g” in Vienna, Lower Austria and northern Burgenland
A possible bacterial contamination was found in the product “TANN Jausenspeck 250g” during a routine quality control.
The batches affected are:
For this reason, SPAR is recalling the product with the stated best before dates. The bacon was only delivered in Lower Austria, Vienna and northern Burgenland. Other regions and batches are not affected.
SPAR asks customers not to consume the “TANN Jausenspeck 250g” with the batch numbers mentioned. All other TANN products are not affected by this recall.
All customers who have bought one of the products that may be affected can of course return it to the nearest SPAR, EUROSPAR or INTERSPAR store or Maximarkt. Customers are reimbursed the purchase price even without proof of purchase.
Customers who have questions about this are welcome to contact customer service at office@spar.at or call the free phone number 0800 / 22 11 20 .
Posted in AGES, bacterial contamination, cross contamination, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, microbial contamination
Italian researchers have looked at botulism trends over two decades including a large outbreak in 2020.
Italy has one of the highest botulism rates in Europe with one factor being a strong home canning tradition in the country. From 1986 to September 2022, 406 botulism incidents involving 599 people were laboratory confirmed.
The study described the surveillance system as well as information on botulism cases reported by local health services and those from hospital discharge forms from 2001 to 2020.
Botulism is a rare but life-threatening condition caused by toxins produced by Clostridium botulinum bacteria. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food. However, they can start as soon as six hours after or as long as 10 days later.
Symptoms can include general weakness, dizziness, double-vision, and trouble speaking or swallowing. It paralyzes respiratory muscles so most patients must be placed on life support. Difficulty breathing, weakness of other muscles, abdominal distention and constipation may also occur. People experiencing these problems should seek immediate medical attention.
Posted in botulism, Clostridium, Clostridium botulinum, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
The Yummy Company recall
Product: Yummy brand Protein Boost/Pistachios.
Problem: too high aflatoxin content.
In agreement with the FASFC, The Yummy Company withdraws the product
Protein Boost/Pistachios of the Yummy brand from the sale and the
recalled from consumers due to a content too high in aflatoxins.
The Yummy Company asks its customers not to consume this product and to return it to the point of sale in which it was purchased.
Each 3 pack of Yummy Protein Boost/Pistachios from the set listed below will be refunded in full.
Product Description
– Product name: Protein Boost / Pistachios
– Brand: Yummy
– Dates of minimum durability (BDD) : 01/19/2023, 01/26/2023, 02/03/2023 –
Batch numbers: 190123, 260123 and 030223
– Sale period: from 04/14/2022 to 08/31/2022
– Type of packaging: Food paper
– Weight: 105g
The product was distributed by various points of sale including:
Albinète Waremme SPRL Chaussée Romaine 244a 4300 Waremme
Albinète Liège SCRL Place Cockerill 18 4000 Liège
Albinète Les Halles Boulevard Jean de Wilde 71a 4000 Liège
Albinète Haccourt SPRL Avenue Reine Elisabeth 17 4684 Haccourt
For any additional information , contact Mrs Sylvie VANDERBORGHT: svanderborght@albinete.be
Posted in Aflatoxin, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Toxin
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