Recalled Foods , Published: April 9, 2021

Recalled Foods , Published: April 9, 2021

Brand : IT 645 – L CE
Name : BLACK PEPPER wild boar salami
Reason for reporting : Recall due to microbiological risk
Publication date : 8 April 2021
Hong Kong health officials report investigating a suspected ciguatoxin poisoning cases affecting two people.
The case involves two females, aged 34 and 66 respectively, who developed symptoms of ciguatoxin poisoning including abdominal pain and diarrhea about six to seven hours after consuming a marine fish for dinner at home on April 5. The latter patient also developed perioral numbness and attended the Accident and Emergency Department of Kwong Wah Hospital the next day. She was admitted for further management. Both patients are in a stable condition.
Initial inquiries revealed that the fish consumed was bought from a fish stall in Yeung Uk Road Market, Tsuen Wan, on April 4.
Posted in Algal Toxin, Biotoxin, Ciguatera, Ciguatera Poisoning, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Toxin
Monitoring developments in the field of food safety is an essential task of early detection. This is why the FSVO summarises and evaluates the main information in Seismo Info. The publication is sent out by newsletter.
The aim of early detection for food safety is to identify and assess potential risks of food to the health of consumers.
The FSVO distinguishes between different types of risk:
The detection of newly emerging risks requires vigilant monitoring of societal and ecological changes, technological developments, economic trends and political conditions.
The information gathered is compiled in the ADURA database, which can be accessed by federal and cantonal experts and to some extent also by the public.
The FSVO summarises and evaluates the main information every month in Seismo Info. The publication is communicated via the «Food safety and nutrition» newsletter (Subscription in French, German or Italian).
«Briefing letters» are short summaries of issues. They are characterised by in-depth research on a specific topic. Their purpose is to draw attention to hazards or risks that could endanger food safety in the medium to long term.
Anyone can contribute to early detection by submitting information to seismo@blv.admin.ch. Specialists check the information and incorporate it into the ADURA database or Seismo Info as appropriate.

ASP toxin above the authorized threshold. ASP marine biotoxins (amnesia toxins)
Do not consume and bring back to the point of sale.
Food poisoning caused by these toxins results in digestive disorders (vomiting, abdominal pain, diarrhea) within 2 to 24 hours of ingestion of the contaminated shellfish. These disorders may be followed by feelings of dizziness, persistent headaches, disorientation, and possibly recent memory loss.
▸ Barcode
• 3529960019992
• 3529960015307
▸ Lot
• MB377761
• MB37766
• MB37773TEL
▸ DDM
…
▸ Packaging
1 and 3 kg bag delivered to distributors. Bulk resold to consumers
▸ Marketing
From 03/29/2021 to 03/31/2021
▸ Health mark
FR 29.189.525 CE
▸ Consumer service contact
0622819352
▸ Source
https://rappel.conso.gouv.fr/
Posted in Algal Toxin, Amnesic Shellfish Poisoning, ASP, Biotoxin, food contamination, 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 Testing, Food Toxin, Oulah, shellfish toxin, Toxin

Presence of pathogenic Vibrio parahaemolyticus
Do not consume and return to the point of sale for reimbursement.
People who have consumed this product and who have symptoms such as gastroenteritis (diarrhea, abdominal pain, nausea and vomiting, associated with headaches) are invited to consult their doctor, stating that they have consumed food that is susceptible to to be contaminated with Vibrio parahaemolyticus.
This warning primarily concerns weakened people and immunosuppressed people, who are more at risk.
▸ Barcode
3222477634237
▸ Lot
VN / 532 / V / 072
▸ DDM
12/02/2022
▸
DL532 health stamp
▸ Marketing
since 02/08/2021
▸ Consumer service contact
For any further information, you can contact the consumer service by dialing the Freephone number: 0 800 13 30 16 (free service and call) from Monday to Friday from 9 a.m. to 7 p.m.
▸ Source
https://www.geantcasino.fr/
Posted in food contamination, 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 Testing, Food Toxin, Oulah, Vibrio, Vibrio parahaemolyticus

Salmonella enterica ser. Bredeney (presence /25g) and Salmonella enterica ser. Montevideo (presence /25g) in potato seasoning from Turkey in Finland
Salmonella enterica ser. Enteritidis (in 4 out of 5 samples /25g) in chilled chicken elements from Poland in Poland
Salmonella enterica ser. Enteritidis (phagetype 6D /25g) in frozen chicken leg meat from Poland in Bulgaria
Salmonella enterica ser. Enteritidis (in 3 out of 5 samples /25g) in chilled chicken fillets from Poland in Poland
Salmonella group C1 (detected /25g) in boar salami from Italy in Austria
Salmonella (presence /25g) in black pepper from Brazil in Spain
Salmonella (in 1 out of 5 samples; O:8 /25g) in frozen chicken products from Poland in Poland
Salmonella (in 2 out of 5 samples, O:7 O:8 /25g) in frozen chicken products from Poland in Poland
Salmonella (presence /25g) in ground onions from India in Germany
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Brazil Nuts, Salmonella in Chicken, Salmonella in Onions, Salmonella Poland
aflatoxins (B1 = 20; Tot. = 21 µg/kg – ppb) in curry powder from India in Switzerland
aflatoxins (B1 = 21.4; Tot. = 118 µg/kg – ppb) in shrivelled hazelnut kernels from Georgia in Germany
aflatoxins (Tot. = 103 µg/kg – ppb) in pistachios from the United States, dispatched from Turkey in Spain
aflatoxins (B1 = 7.87; Tot. = 8.41 µg/kg – ppb) in watermelon seeds from Turkey in Germany
aflatoxins (B1 = 13.2; Tot. = 14.6 µg/kg – ppb) in hazelnuts from Turkey in Germany
aflatoxins (B1 = 12.9; Tot. = 15.6 µg/kg – ppb) in inshell peanuts from Turkey in Germany
aflatoxins (Tot. = 68.1 µg/kg – ppb) in pistachios from Iran in Germany
aflatoxins (B1 = 14.8; Tot. = 16.7 µg/kg – ppb) in shelled almonds from Australia in Spain
Posted in Aflatoxin, food contamination, 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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF, Toxin
foodborne outbreak caused by histamine (420 mg/kg – ppm) in frozen tuna loins from Vietnam, via the Netherlands in Sweden
Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, Histamine, outbreak, RASFF