Category Archives: Food Safety Management

France – Dry sausage 225g MN LR VPF – Staphylococcal Enterotoxins

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Black Mountain
  • Model names or references Dry sausage 225g Montagne Noire Label Rouge VPF
  • Identification of products
    GTIN Batch Date
    3339720411429 D221726 Date of minimum durability 31/07/2022
    3339720411429 310618944 Date of minimum durability 08/26/2022
  • Packaging Microperforated bag
  • Marketing start/end date From 06/06/2022 to 06/07/2022
  • Storage temperature Product to be stored at room temperature
  • Health markFR.81.083.001 EC
  • Further information Batch and durability inscription on the bag
  • Geographic area of ​​sale Whole France
  • Distributors Carrefour – Galec – Intermarché – U system + various wholesalers and points of sale or factory outlets

Practical information regarding the recall

  • Reason for recall Presence of Staphylococcal enterotoxins
  • Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)

Hong Kong – Not to consume smoked salmon products with dill possibly contaminated with Listeria monocytogenes


Issue Date 5.7.2022
Source of Information The Centre for Food Safety – Routine Food Surveillance Programme
Food Product Prepackaged chilled smoked salmon
Product Name and Description Product name: Smoked Norwegian Salmon Slices with Dill

Place of origin: Hong Kong

Net weight: 100 grams per pack
Use-by date: All batches on or after June 25, 2022
Distributor: Polyfood Service Co. Ltd

*Updated on 5 July 2022

All brands and packing sizes (namely 100g and 500g) of the affected batches of smoked salmon products with dill.

Reason For Issuing Alert
  • The Centre for Food Safety (CFS) collected the above-mentioned smoked salmon sample from an online shop for testing under its routine Food Surveillance Programme. The test result showed the presence of Listeria monocytogenes in 25 grams of the sample, exceeding the standard of the Microbiological Guidelines for Food which states that Listeria monocytogenes should not be detected in 25 grams of food.

*Updated on 5 July 2022

  • The CFS earlier collected a smoked salmon sample produced by distributor Polyfood Food Service Co. Ltd for testing under its routine Food Surveillance Programme. The test result showed the presence of Listeria monocytogenes in 25 grams of the sample, exceeding the standard of the Microbiological Guidelines for Food which states that Listeria monocytogenes should not be detected in 25 grams of food.
  • Listeria monocytogenes can be easily destroyed by cooking but can survive and multiply at refrigerator temperature. Most healthy individuals do not develop symptoms or only have mild symptoms like fever, muscle pain, headache, nausea, vomiting or diarrhoea when infected. However, severe complications such as septicaemia, meningitis or even death may occur in newborns, the elderly and those with a weaker immune system. Although infected pregnant women may just experience mild symptoms generally, the infection of Listeria monocytogenes may cause miscarriage, infant death, preterm birth, or severe infection in newborns
Action Taken by the Centre for Food Safety
  • The CFS has informed the manufacturer concerned of the test result and instructed it to stop sale and remove from shelves the affected product, and initiate a recall.
  • The CFS visited the concerned production facilities immediately for investigation and instructed the management to perform cleansing and disinfection.
  • The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action

*Updated on 5 July 2022

  •  Upon receiving the test result on June 30, the CFS immediately visited the food factory concerned for investigation, collected food and environmental samples for testing, instructed the manufacturer to recall the affected products, and gave health advice to the operators and staff of the food factory concerned. The CFS also issued a press release to remind the trade and the public on the same day. The relevant production line of the factory has been suspended since June 30 evening, while thorough cleansing and disinfection in the factory has been conducted.
  • The CFS has been actively following up on the case. The distributor, in accordance with the CFS’s instruction, has stopped the sale and removed from shelves the affected products, and has mounted a recall of all brands and packing sizes (namely 100g and 500g) of the affected batches of smoked salmon products with dill.
  • The CFS inspected the factory on July 5 again after its completion of a thorough cleansing and disinfection, and collected environmental samples for testing.
  • The CFS has also inspected local retail outlets, and no affected products have been found available for sale so far.
Advice to the Trade
  • Stop using or selling the product concerned immediately if they possess it.
Advice to Consumers
  • Not to consume the affected product if they have bought any.
Further Information The CFS press release (30 June 2022)

The CFS press release (5 July 2022)

  • Members of the public may call the hotlines at 2898 9962 or 6366 0067 during office hours.
  • Members of the public may contact the sellers of the concerned products to enquire if they are not sure whether the products they possessed were supplied by the distributor concerned.

Denmark – Listeria monocyotogenes in Tulip leaks sausage rolls


Danish Crown Foods A / S is recalling a batch of Tulip delicious sausage rolls, as Listeria has been detected in the product.

Recalled Foods , Published: July 5, 2022

What food:
Tulip Delicious rolled sausage ( see picture )
Net content: 90 grams
Production date: 29.06.2022 
Best before date: 27.07.22
Lot number: 27.07.22
EAN barcode no: 5707196279092
Sold in:
Coop stores across the country
Salling stores across the country
Dagrofa stores throughout the country
Company recalling:
Danish Crown Foods A/S, Tulipvej 1, 8940 Randers​
The bacterium Listeria monocytogenes has been detected in the manufacturer’s own samples of the product.
Infection with Listeria bacteria, where the symptoms can include flu-like symptoms, fever and headaches and in rare cases gastrointestinal problems.
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to deliver the product back to the store where it was purchased or to discard it.

Australia – Harris Smokehouse Smoked Salmon Pates – Listeria monocytogenes


Product information

Harris Smokehouse Pty Ltd is conducting a recall of their Smoked Salmon Pate 175g and Everyday Smoked Salmon Pate 150g. The product has been available for sale at independent food retailers including IGA in SA.

Date markings

15/7/22, 18/7/22, 19/7/22, 20/7/22, 21/7/22

Harris Smokehouse Smoked Salmon Pate 175g and Everyday Smoked Salmon Pate 150g


The recall is due to microbial (Listeria monocytogenes) contamination.

Food safety hazard

Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.

Country of origin


What to do​

Consumers should not eat this product and should return the product to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

For further information please contact:

Harris Smokehouse Pty Ltd

(08) 8388 7000​​

Related links:

New Zealand – Jif brand Creamy Peanut Butter -Salmonella


Jar of Jif brand Creamy Peanut Butter (1.13kg)

Jif brand Creamy Peanut Butter
5 July 2022: Martha’s Backyard Ltd is recalling a specific batch of Jif brand Creamy Peanut Butter due to the possible presence of Salmonella.

Product identification
Product type Peanut butter
Name of product (size) Jif brand Creamy Peanut Butter (1.13kg)
Batch marking 2060 425
Date marking Best If Used By: MAR 01 2024
Package size and description The product is sold in a 1.13kg plastic jar.
Distribution The product is imported from the United States of America.

The product was sold at Martha’s Backyard, Unit K, 44 Mount Wellington Highway, Auckland between 1 July and 4 July 2022.

The product has not been re-exported.

Notes This recall does not affect any other Jif brand products or any other products imported by Martha’s Backyard Ltd.

Consumer advice

Customers are asked to check the batch and date mark on the back of the product.

Affected product should not be consumed. There have been reports of illness in the United States of America linked to Jif brand Peanut Butter. If you have consumed this product and have any concerns about your health, seek medical advice.

Customers should return the product to their retailer for a full refund.

More information on Salmonella

Who to contact

If you have questions, contact Martha’s Backyard Ltd:

  • Phone: 09 570 7976
  • Address: Unit K, 44 Mount Wellington Highway, Auckland.

USA – A&M Farms Initiates a Recall Of Specific Little Bear Brand Whole Vidalia Onions Sold By The Pound at Retail Because of Possible Health Risk – Listeria monocytogenes


Vidalia onion with brand sticker, Little Bear brand Vidalia sweet onions (PLU 4159) 6lb. bag Vidalia sweet onions , Why FFA Matters brand (Lot#CHW032A and UPC 026303610067


Company Announcement Date:
FDA Publish Date:
Product Type:
Food & Beverages
Reason for Announcement:
Potential to be contaminated with Listeria monocytogenes
Company Name:
A&M Farms
Brand Name:
Little Bear
Product Description:
Whole Vidalia onions

Company Announcement

A&M Farms of Lyons, Georgia, is voluntarily recalling select whole Vidalia onions packed on one pack line between June 20 – June 23, 2022, because they have the potential to be contaminated with Listeria monocytogenes, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain, and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Consumers can identify the recalled Vidalia Onions by the purchase location, PLU 4159 and Little Bear brand on the PLU sticker as provided in the table at the end of the notice. The recalled Vidalia Onions are sold in bulk in the produce section of retail stores. The recalled Little Bear onions were available for sale to consumers on June 23 and 24 at WegmansExternal Link Disclaimer stores in the Rochester-area, Massachusetts, and at the Erie West and Erie Peach Street Wegmans stores in Pennsylvania. The onions were also available for sale June 22 – 24, 2022 at Publix stores in the state of Florida and in Publix stores in Georgia in Barrow, Clarke, DeKalb, Forsyth, Fulton, Gwinnett, Hall, Jackson, Oconee and Walton counties. No other onions are included in this recall notice.

To date, no illnesses or adverse events have been reported. The company shipped the recalled product directly to retailer distribution centers in Florida, North Carolina, and Pennsylvania. The distribution centers further distributed the recalled product to retail stores in Florida, Georgia, New York, Massachusetts and Pennsylvania.

The recall comes after internal company testing detected Listeria on a single pack line. Although the company cleans and sanitizes its pack lines regularly, it is recalling onions packed on the implicated packing line before and after June 21 out of an abundance of caution. No other products grown, packed, or sold by A&M Farms are affected by this recall.

France – TUNA LOIN – Histamine

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name UNBRANDED
  • Model names or references TUNA LOIN
  • Identification of products
    GTIN Batch
    1111111111116 1191399
  • Marketing start/end date From 06/21/2022 to 06/22/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale MARKET COSNE SUR LOIRE RN7

Practical information regarding the recall

  • Reason for recall PRESENCE OF HISTAMINE
  • Risks incurred by the consumer Endogenous toxins: histamine (fish, cheese, alcoholic beverages, meats)

Belgium – Barry Callebaut detected Salmonella positive production lot in Wieze

Barry Callebaut

  • Barry Callebaut detected a salmonella positive production lot manufactured in the chocolate factory in Wieze/Belgium
  • All chocolate products manufactured in Wieze since June 25 were placed on hold
  • As precautionary measure, Barry Callebaut stopped chocolate production in Wieze, while continuing the root cause analysis and risk assessment
  • When the analyses is completed, all chocolate production lines will be cleaned and disinfected before resuming the production process

On Monday June 27, Barry Callebaut detected a salmonella positive production lot manufactured in Wieze, Belgium. For Barry Callebaut food safety is paramount. Our robust food safety programs in place allowed us to quickly identify lecithin as the source of the contamination. Barry Callebaut informed the Belgian food authorities (FAVV) about the incident and has taken the precautionary measure to stop all chocolate production lines and to block all products manufactured since the time of testing. We are currently reaching out to all customers who may have received impacted products. The chocolate production in Wieze will remain suspended until further notice.

Our quality experts identified lecithin as the source of the contamination. As lecithin is used in all chocolate production, we have taken the precautionary measure to stop all production lines and to block all products manufactured since the time of testing, while we continue the root cause analysis and risk assessment. Out of precaution, we have also asked our customers to block any shipped products.

Food Safety is paramount for Barry Callebaut and this is a very exceptional case. Not only do we have a Food Safety charter and procedure in place, we also have over 230 people working on food safety and quality in Europe. In our local site in Wieze, we train our people to recognize food safety risks. This allowed us to quickly identify the risk and successfully start the root cause analysis.

Barry Callebaut will now take the time to continue with the very diligent root cause analysis – keeping the FAVV informed in the process. When that is completed the lines will be cleaned and disinfected before resuming the production process.

USA – July Fourth is for Fireworks, not Foodborne Illness


America celebrates Independence Day

Pull out the grill and your red, white, and blue because the Fourth of July is here. This means gatherings, outdoor festivities, and good times with family and friends. As the meat sizzles on the grill, don’t let food safety fizzle out of your memory.

“Wherever you go this summer, don’t forget to bring your safe food handling practices along for the adventure,” said U.S. Department of Agriculture (USDA) Deputy Under Secretary for Food Safety Sandra Eskin. “As temperatures rise, the risk for foodborne illness does too. Always remember that whether you’re grilling for the Fourth of July, camping, or boating, you should wash your hands before and during food prep.”

Whether you’re eating at home or outdoors at a park this Fourth of July, sanitation is key to combat foodborne illness. Be sure to wash your hands and sanitize your cooking area before preparing food. Safe food handling practices also help to avoid cross-contamination. Summertime brings additional unique challenges to food safety because of the warmer temperatures. Be sure to keep hot foods hot and cold foods cold this Fourth of July, and don’t forget your food thermometer.

Clean and Sanitize

Always wash your hands with soap and warm water for at least 20 seconds before and after handling raw meat and poultry. A recent USDA study (PDF, 1.3 MB) showed that 56% of participants didn’t attempt to wash their hands during meal preparation. When preparing your Fourth of July meal, don’t skip this step. Remember, hand sanitizer is not as effective as handwashing, but it’s better than nothing. If you’re out camping and have no access to running water, use hand sanitizer as a backup.

Wash surfaces and utensils with soap and warm water before cooking and after contact with raw meat and poultry. After cleaning surfaces that raw meat and poultry have touched, apply a commercial or homemade sanitizing solution (1 tablespoon of liquid chlorine bleach per gallon of water). Use hand sanitizer that contains at least 60 percent alcohol.

Avoid Cross-Contamination

Cross-contamination is another risk to your summertime fun. Don’t let it spoil your plans or your food. Cross-contamination can happen even when grilling or getting food prepared to grill. In USDA’s recent observational study, 32% of participants contaminated plates and cutting boards and 12% contaminated spice containers while preparing food.

Be sure to wash hands thoroughly after handling raw meat. Any utensils that contacted raw meat must also be cleaned. Use separate plates for taking raw meat to the grill and then pulling cooked meat off the grill. USDA recommends using separate cutting boards; one for meat, and another for fruits and vegetables.

Keep Hot Foods Hot and Cold Foods Cold

Whether you’re transporting food to go hiking, camping, to a barbeque, or a picnic, the rule stays the same: keep hot foods hot and cold foods cold. Food is in the “Danger Zone” when it is in the temperature range of 40 F and 140 F. If in the “Danger Zone” for too long, bacteria can multiply to dangerous levels. Perishable foods (such as hamburgers, hotdogs, and chicken wings) should be discarded if left out longer than two hours, or one hour if outdoor or indoor temperatures in the area are above 90 F.

  • Keep cold foods at a temperature of 40 F or below by keeping food nestled in ice, in a cooler with a cold source, or refrigerated until ready to serve.
  • Keep hot foods at a temperature of 140 F or above by placing food on a grill, in a preheated oven, warming trays, chafing dishes or slow cookers.

The warmer the temperature, the sooner food needs to be refrigerated. Be sure to bring a cooler with ice to the next cookout to preserve any perishable foods.

Use a Food Thermometer

Many people use cues like grill marks, color, taste, and firmness to see if their food is fully cooked, but these tests come with great risk of getting food poisoning. Measuring the internal temperature of meat with a food thermometer is the safest way to see if your food is fully cooked. Be sure that the thermometer reaches the thickest part of the meat, through the side, for the most accurate temperature reading. USDA research showed that an alarmingly low number of participants in the control group, just 55%, relied on a food thermometer to determine if their food was safe to eat. This is a stark decline from the previous study where 77% used a food thermometer.

Whatever you’re cooking this summer, be sure to use a food thermometer. The following foods are safe to eat once they’ve reached these internal temperatures:

  • Cook beef, pork, lamb and veal steaks, chops and roasts to 145 F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
  • Cook fish to 145 F.
  • Cook ground meats (beef, pork, lamb and veal) to 160 F.
  • Cook ground beef, pork, lamb and veal to 160 F.
  • Cook egg dishes to 160 F.
  • Cook poultry (whole or ground) to 165 F.

France – Sardine fillet – Histamine

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name flag of france
  • Model names or references French flag sardine fillet
  • Identification of products
    GTIN Batch Date
    204388000007 43160601959 Use-by date 06/23/2022
  • Packaging UVCM
  • Marketing start/end date From 06/17/2022 to 06/23/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark UVCM
  • Further information UVCM
  • Geographic area of ​​sale Whole France
  • Distributors glazed hyper u store

Practical information regarding the recall

  • Reason for recall histamine levels higher than the norm
  • Risks incurred by the consumer Other biological contaminants
  • Additional description of the risk Histamine food poisoning appears between 30 minutes and a few hours after consumption of the incriminating food and leads to an acute allergy.