Smoked salmon – Listeria monocytogenes from Lithuania in France and Belgium
Listeria monocytogenes in ready-to-eat smoked roast beef from Poland in Germany
Listeria monocytogenes in bacon pizza topping and cooked sliced ham from Ireland in Northern Ireland
| GTIN | Lot | Dated |
|---|---|---|
| 3330180039536 | T21221 | Use-by date 09/08/2021 |
| GTIN | Lot | Dated |
|---|---|---|
| 3000014760201 | 200312F – 150 gr vacuum tray | Date of minimum durability 03/15/2022 |
| 200312F – Vacuum bag of 500 gr | Date of minimum durability 03/15/2022 | |
In recent weeks, the number of people who have contracted campylobacter infection has been higher than in previous weeks. The increase has been seen throughout the country and in all age groups. The period has been preceded by an increased proportion of broiler flocks carried on campylobacter (Swedish Veterinary Institute (SVA). Previous studies have shown that cases of disease are often linked to raw chicken meat, which makes it likely that increased prevalence of campylobacter in chicken flocks is the cause. In the next few weeks, the Swedish Public Health Agency will collect samples from the disease cases for analysis and typing as part of the microbiological monitoring program in order to identify the presence of common sources of infection.
Figure. The number of reported cases of campylobacter infection per week during 2021 to week 33 (until 2021-08-23, week 33 is incomplete) and for the years 2018-2020, for cases infected in Sweden and cases with unknown country of infection.
Posted in Campylobacter, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak
Matvælastofnun warns against consuming one batch of chicken marked Ali, Bónus or FK from Matfugl due to suspicion of salmonella. For security reasons, the company has decided to recall the batch and issue a press release.
Matvælastofnun received information about the recall from the company and notified the health inspectorate.
The recall only applies to the following batch:
Consumers who have bought chicken with this traceability number are asked to return it to the relevant store or directly to Matfugl in Mosfellsbær.
Monday, 23 August 2021
| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2021.66 |
| Product: | Mr. Porky Original Scratchings; pack size: 5 x 16.5g |
| Batch Code: | All dates up to and including 19 February 2022 |
| Country Of Origin: | United Kingdom |
Mr. Porky is recalling the above batches of its Original Scratchings due to the possible presence of salmonella. Point-of-sale recall notices will be displayed in Iceland stores supplied with the implicated batches.
People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Consumers are advised not to eat the implicated batches.
| Product identification | |
|---|---|
| Product type | Flavoured snacks |
| Name of product (size) | Mr Porky brand Crispy Strips (35g)Mr Porky brand Original Scratchings (40g)Mr Porky brand Original Scratchings (65g) |
| Date marking | All best before dates up to and including 19 FEB 22. |
| Package size and description | The products are sold in 35g, 40g, and 65g in plastic packaging of various colours. |
| Distribution | The products are imported from the United Kingdom.Mr Porky brand products are sold in Four Square, Pak’n Save and New World stores and independent retailers listed below throughout New Zealand. |
Ottawa, August 23, 2021 – Morgan Williams International Inc. is recalling Mr. Porky brand Original Scratchings from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Mr. Porky | Original Scratchings (Cooked Seasoned Pork Rind) |
65 g | 5 010052 112700 | All Best Before dates up to and including 19 FEB 22 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhoea. Long-term complications may include severe arthritis.
This recall was triggered by a recall in another country. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled product from the marketplace.
There have been no reported illnesses associated with the consumption of this product.
Printer ready version of photos
Papaya-associated foodborne illness outbreaks have been frequently reported worldwide. The goal of this study was to evaluate the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process. Fresh green papayas were inoculated with approximately 7 log CFU of S. Typhimurium and L. monocytogenes and stored at 21 or 7 °C for 14 days. Bacteria counts were determined on day 0, 1, 7, 10 and 14. Fresh green papayas inoculated with approximately 8 log CFU of the bacteria were treated for 5 min with 2.5, 5 and 10 ppm aqueous chlorine dioxide (ClO2). The ClO2 solutions were generated by mixing sodium chlorite with an acid, which was HCl, lactic acid or malic acid. The detection limit of the enumeration method was 2.40 log CFU per papaya. At the end of storage period, S. Typhimurium and L. monocytogenes grew by 1.88 and 1.24 log CFU on papayas at 21 °C, respectively. Both bacteria maintained their initial population at inoculation on papayas stored at 7 °C. Higher concentrations of ClO2 reduced more bacteria on papaya. 10 ppm ClO2, regardless the acid used to generate the solutions, inactivated S. Typhimurium to undetectable level on papaya. 10 ppm ClO2 generated with HCl, lactic acid and malic acid reduced L. monocytogenes by 4.40, 6.54 and 8.04 log CFU on papaya, respectively. Overall, ClO2 generated with malic acid showed significantly higher bacterial reduction than ClO2 generated with HCl or lactic acid. These results indicate there is a risk of survival and growth for S. Typhimurium and L. monocytogenes on papaya at commercial storage conditions. Aqueous ClO2 generated with malic acid shows effectiveness in inactivating the pathogenic bacteria on papaya. View Full-Text
Posted in food contamination, Food Hazard, 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, Listeria, Listeria monocytogenes, Research, Salmonella
