Brand : SALUMIFICIO COLETTI PIERINO & C. SNC – OSA COLETTI CORRADO
Name : VASCHETTA ATM, SPICY SAUSAGE VASCHETTA ATM, SAUSAGE PASTA ATM
Reason for reporting : Recall due to microbiological risk
Publication date : 22 March 2021
KSWFoodWorld
Category Archives: Food Safety Alert
Italy – VASCHETTA ATM, SPICY SAUSAGE VASCHETTA ATM, SAUSAGE PASTA ATM -Salmonella
Italy – SAUSAGE MIGNON S / V, SPICY SAUSAGE S / V, SAUSAGE IN PASTA S / V -Salmonella
Brand : SALUMIFICIO COLETTI PIERINO & C. SNC – OSA COLETTI CORRADO
Name : SAUSAGE MIGNON S / V, SPICY SAUSAGE S / V, SAUSAGE IN PASTA S / V
Reason for reporting : Recall due to microbiological risk
Publication date : 22 March 2021
Documentation
Research – UK – 2018 Shigella Outbreak – Coriander
In April 2018, Public Health England was notified of cases of Shigella sonnei who had eaten food from three different catering outlets in England. The outbreaks were initially investigated as separate events, but whole-genome sequencing (WGS) showed they were caused by the same strain. The investigation included analyses of epidemiological data, the food chain and microbiological examination of food samples. WGS was used to determine the phylogenetic relatedness and antimicrobial resistance profile of the outbreak strain. Ultimately, 33 cases were linked to this outbreak; the majority had eaten food from seven outlets specialising in Indian or Middle Eastern cuisine. Five outlets were linked to two or more cases, all of which used fresh coriander although a shared supplier was not identified. An investigation at one of the venues recorded that 86% of cases reported eating dishes with coriander as an ingredient or garnish. Four cases were admitted to hospital and one had evidence of treatment failure with ciprofloxacin. Phylogenetic analysis showed that the outbreak strain was part of a wider multidrug-resistant clade associated with travel to Pakistan. Poor hygiene practices during cultivation, distribution or preparation of fresh produce are likely contributing factors.
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 Research, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Research, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei
France – Product recall: Mini Mont d’Or and Mini Mont d’Or + Reflets de France brand ceramic – Listeria monocytogenes
ENCOUNTERED PROBLEM
Possible contamination Listeria monocytogenes
PROPOSED SOLUTION
People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.
People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.
FURTHER INFORMATION
▸ Mini Mont d’Or
• Lot: 3053
• DLC: 05/04/2021 and 06/04/2021
• Barcode: 3560070939114
▸ Mini Mont d’Or + ceramic
• Lot: 3053
• DLC: 04/01/2021 and 04/02/2021
• Barcode: 3560070939145
▸ Consumer service contact
For any additional information, you can contact the Carrefour consumer service by dialing N ° Cristal 09 69 39 7000 (non-surcharged call from a landline) from Monday to Saturday from 9 a.m. to 7 p.m.
▸ Source
https://www.carrefour.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 recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology
Canada – Public Health Notice: Outbreak of Salmonella infections linked to eggs
This notice has been updated to reflect seven additional cases that have been reported in the ongoing outbreak investigation. There are now 64 Salmonella illnesses reported across two provinces. Canadians are advised to always follow safe food-handling tips if you are buying, cleaning, chilling, cooking and storing any type of eggs or egg-based foods.
The Public Health Agency of Canada (PHAC) is collaborating with provincial public health partners, the Canadian Food Inspection Agency (CFIA) and Health Canada to investigate an outbreak of Salmonella infections involving Newfoundland and Labrador, and Nova Scotia. The outbreak appears to be ongoing, as recent illnesses continue to be reported to PHAC.
Based on the investigation findings to date, exposure to eggs has been identified as a likely source of the outbreak. Many of the individuals who became sick reported consuming, preparing, cooking and baking at home with eggs. Some individuals reported exposure to eggs at an institution (including nursing homes and hospitals) where they resided or worked before becoming ill.
Eggs can sometimes be contaminated with Salmonella bacteria on the shell and inside the egg. The bacteria are most often transmitted to people when they improperly handle, eat or cook contaminated foods.
Illnesses can be prevented if proper safe food handing and cooking practices are followed. PHAC is not advising consumers to avoid eating properly cooked eggs, but this outbreak serves as a reminder that Canadians should always handle raw eggs carefully and cook eggs and egg-based foods to an internal temperature of at least 74°C (165°F) to ensure they are safe to eat.
PHAC is issuing this public health notice to inform Canadians of the investigation findings to date and to share important safe food handling practices to help prevent further Salmonella infections.
As the outbreak investigation is ongoing, it is possible that additional sources could be identified, and food recall warnings related to this outbreak may be issued. This public health notice will be updated as the investigation evolves.
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 Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Salmonella in Eggs
Canada -CBC – B.C. boy permanently brain damaged after eating lettuce contaminated with E. coli – STEC
E. coli outbreaks used to mainly be linked to hamburgers, but the last decade has seen recall after recall of tainted romaine lettuce coming into Canada from the United States. At least seven people have died, and hundreds have been sickened or hospitalized in both countries.
Toddler Lucas Parker was one of them.
In the fall of 2018, his parents, Nathan Parker and Karla Terry of Richmond, B.C., took Lucas and his siblings to Disneyland, their first trip outside Canada. But what they couldn’t know at the time was that a few bites of romaine salad Lucas ate one night at a small California roadside restaurant would change their lives forever.
Soon after that dinner, an outbreak of E. coli O157: H7 contamination spread across both Canada and the United States — eventually leaving 35 people hospitalized.
Like most people who get sick from this strain of E. coli, Lucas, then two years old, didn’t show symptoms right away. When he started feeling unwell, the family headed out for the long drive home. By the time he was in a Canadian hospital, the E. coli had shut down one of his kidneys and led to two brain injuries. There are no current treatments for E. coli that can help alleviate infections or prevent complications.
Lucas can no longer walk, talk or see.
Posted in E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food death, Food Hazard, Food Hygiene, Food Illness, 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, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli
Germany – EDEKA Bio 8 herbs 50g, best before 01.2022 and 02.2022 BioBio 8 herb mixture 50g, best before 01.2022 and 02.2022, GutBio 8 herb mixture 50g, best before 21.01.2022 and best before 03.02.2022 – Salmonella
Warning type:Food
Date of first publication:March 19, 2021
Product name:
EDEKA Bio 8 herbs 50g, best before 01.2022 and 02.2022 BioBio 8 herb mixture 50g, best before 01.2022 and 02.2022, GutBio 8 herb mixture 50g, best before 21.01.2022 and best before 03.02.2022
Product pictures:
net
Aldi
EDEKA
Manufacturer (distributor):COPACK Tiefkühlkost Produktionsgesellschaft mbH Am Lunedeich 116 D – 27572 Bremerhaven
Reason for warning:
Salmonella was detected in the product as part of a planned sample.
Packaging Unit:see product name
Durability:see product name
Lot identification:
Aldi: C659694700, C659840300 // Netto C659530900, C659598300, C659694100, 659855100 // EDEKA C659598100, C659530800, C659687200, C659781800, C659973700, C660016300
Further information:
The products were sold nationwide through EDEKA, Marktkauf, Netto Marken-Discount, Aldi Süd and Aldi Nord. COPACK Tiefkühlkost Produktionsgesellschaft mbH and the trading companies concerned reacted immediately and, as a precaution, withdrew the relevant goods from sale.
Homepage of the manufacturer:
Contact to the responsible authorities:
Baden-Württemberg:poststelle@mlr.bwl.de
Bavaria:poststelle@lgl.bayern.de
Berlin:poststelle@senjustva.berlin.de
Brandenburg:Konsumenterschutz@Msgiv.Brandenburg.de
Bremen:Schnellwarnung@gesundheit.bremen.de
Hamburg:poststelle@justiz.hamburg.de
Hesse:Schnellwarnung@rpda.hessen.de
Mecklenburg-Western Pomerania:poststelle@lm.mv-regierung.de
Lower Saxony:poststelle@ml.niedersachsen.de
North Rhine-Westphalia:poststelle@mulnv.nrw.de
Rhineland-Palatinate:Poststelle.Referat22@lua.rlp.de
Saarland:poststelle-luv@lav.saarland.de
Saxony:poststelle@sms.sachsen.de
Saxony-Anhalt:poststelle@ms.sachsen-anhalt.de
Schleswig-Holstein:poststelle@jumi.landsh.de
Thuringia:LM-Ueberendung@tlv.thueringen.de
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Singapore – Recall of eggs from Linggi Agriculture Sdn Bhd (Malaysia)due to presence of Salmonella Enteritidis
Singapore – Update on investigations on peanut products manufactured by Li Kwong Agencies Co. –Recall of “Sunflower Brand” Peanut Powder due to high levels of aflatoxins exceeding permitted levels
The Singapore Food Agency (SFA) has directed Yiak Say Hang Food Industries Pte Ltd, a manufacturer, to recall all batches of its “Sunflower Brand” Peanut Powder.
The product was made from a batch of peanut powder sourced from Li Kwong Agencies Co., which was found to contain aflatoxins exceeding the maximum standards stated in the Singapore Food Regulations.
This detection is a result of SFA’s further investigations into peanut products manufactured by Li Kwong Agencies Co., following a recall on of its “Instant Satay Spices”on 15 March 2021.
Investigations are ongoing for other peanut products manufactured by Li Kwong Agencies Co. 4Aflatoxins are known to be genotoxic and carcinogenic, and exposure through food should be kept as low as possible.
Aflatoxins can occur in foods such as groundnuts, as a result of fungal contamination before and after harvest.
Consumers who have purchased the implicated product are advised not to consume it. Those who have consumed the implicated product and have concerns about their health should seek medical advice. Consumers may contact their point of purchase for enquiries.
Madagascar – Nineteen die in Madagascar after eating turtle – Algal Toxin
Nineteen people, nine of them children, have died from food poisoning in Madagascar after eating a turtle, sources said Thursday.
Thirty-four people were hospitalized on Monday in Vatomandry, in the east of the island, after eating the protected species, the Health and Food Safety Control Agency said.
Ten of them died, it said.
Another nine people, all of them children, died at home after eating meat from the same turtle, region’s governor said.
Health authorities have warned against eating turtles, as well two dozen species of fish, which feed on algae that can be toxic during the November-March hot season.
Dozens of food poisonings occur each year in coastal Madagascar and deaths are common.
Sixteen fatalities were recorded in two incidents in the 2017-18 hot season.
Posted in Algal Toxin, food contamination, food death, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Toxin
