Category Archives: Food Safety Regulations

Australia – Updated – Ceres Organics Organic Tahini products – Salmonella

Posted on March 22, 2023 by | Leave a comment

FSANZ

Date published: 17 March 2023

Updated: 22 March 2023

Product information

CERES ORGANICS AUSTRALIA PTY LTD is conducting a recall of​ Ceres Organics Organic Hulled Tahini 300g and Ceres Organics Organic Unhulled Tahini 300g. The product has been available for sale at Woolworths in NSW; independent food retailers including IGA in NSW, VIC, QLD and WA; independent food retailers in ACT and SA; and online nationally.​

​

Problem

The recall is due to potential microbial (Salmonella) contamination.

Food safety hazard

Food products contaminated with Salmonella may cause illness if consumed.​

Country of origin

Turkey ​

What to do​

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

For further information please contact:

CERES ORGANICS AUSTRALIA PTY LTD
1800 625 161

​​Related links:

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France – Apple Strawberry no added sugar 4 x90 G – Mycotoxin – Patulin

Posted on March 21, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fruits and vegetables
  • Product brand name Baccarat
  • Model names or references Apple Strawberry no added sugar 4 x90 G
  • Identification of products
    GTIN Batch Date
    26080567 27/12/2023 Date of minimum durability 27/12/2023
  • Packaging 4 x 90G
  • Marketing start/end date From 09/02/2023 to 20/03/2023
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Whole France
  • Distributors ALDI

Practical information regarding the recall

  • Reason for recall Detection of patulin above the regulatory value.
  • Risks incurred by the consumer Patulin
  • Additional description of the risk Patulin is a mycotoxin, produced by microscopic fungi which can grow as mold on food products such as cereals or fruits.

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France – Small organic raw milk camembert – STEC E.coli

Posted on March 21, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name Marie-Harel
  • Model names or references Small organic raw milk camembert Marie Harel
  • Identification of products
    GTIN Batch Date
    3267031601003 018551 Date of minimum durability 19/03/2023
  • Products List Traca_lot_018551_Petit_cam_Bio_150_g_Marie_Harel.pdfAttachment
  • Marketing start/end date From 02/10/2023 to 03/19/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 61 402 001 EC
  • Geographic area of ​​sale Whole France
  • Distributors Carrefour / Cora / System U / Leclerc / Auchan / Intermarché

Practical information regarding the recall

  • Reason for recall Strong suspicion of STEC
  • Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

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France – Poultry sausage (corizo, cheese, merguez) – Salmonella

Posted on March 21, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Neutral / Id’halal / Medina Halal
  • Model names or references Corizo ​​poultry sausage Poultry cheese sausages Poultry merguez sausage
  • Identification of products
    Batch Date
    9773000072 Use-by date 03/27/2023
  • Products List Product_list.pdfAttachment
  • Packaging Per 5kg, 2.6kg, 1kg, 600g Under atmosphere
  • Marketing start/end date From 03/13/2023 to 03/17/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR.69.135.001.CE
  • Further information The products were sold in the traditional department / butcher’s shop
  • Geographic area of ​​sale Whole France
  • Distributors See seller list
  • List of points of sale Vendor_list.pdf

Practical information regarding the recall

  • Reason for recall Presence of salmonella on corizo ​​sausages, merguez sausages and cheese sausage
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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USA – Resources for the Control of Listeria monocytogenes for Manufacturers of Soft Fresh Queso Fresco-type CheesesUSA –

Posted on March 21, 2023 by | Leave a comment

FDA

Summary of FDA’s Strategy to Help Prevent Listeriosis Outbreaks Associated with Soft Fresh Queso Fresco-Type Cheeses

This fact sheet is intended to help Queso Fresco-type soft cheese manufacturing groups further their understanding of possible food safety risks that can occur in production and the resources available to help them consistently produce safe food.

What are soft Queso Fresco-type cheeses?

Soft Queso Fresco-type (QFT) cheeses are fresh, unripe cheeses that do not go through a significant aging process. These types of cheeses are white/off-white in color and very moist. They also have a low salt and acid content, which gives them a shorter shelf life compared to that of other aged cheeses. This also means soft QFT cheeses must always be refrigerated. Depending on the country of origin, some of the more popular fresh, soft QFT cheeses are labeled as either Latin-style or Mexican-style cheeses. Well-known examples of QFT cheeses include Oaxaca, Asadero, Queso Blanco, Queso Fresco, Requeson, and Panela, amongst others [1],[2].

What are some concerns with soft Queso Fresco-type cheeses?

The pathogen of primary concern among soft QFT cheeses is Listeria monocytogenes (L. monocytogenes), a type of disease-causing bacteria that specifically causes the infection listeriosis. Outbreaks of listeriosis have been linked with soft QFT cheeses made from raw milk or those that contain ingredients that were contaminated somewhere during the cheese-making process.  Historical outbreaks of listeriosis have been associated with QFT made from unpasteurized milk, but recent outbreaks have been caused by cheeses made from pasteurized milk that was contaminated during the cheese-making process. The soft QFT cheeses linked to past outbreaks were often manufactured by smaller-scale producers. These outbreaks have often affected a higher proportion of pregnant Hispanic women and their newborns. Listeriosis infections in pregnant women can result in serious illness, miscarriage, or even stillbirth. Older adults, newborns, and people with weakened immune systems are also at higher risk for developing serious symptoms associated with listeriosis. In addition to the risk of listeriosis linked to soft QFT cheese, the Centers for Disease Control and Prevention has reported multiple outbreaks linked to other pathogenic bacteria in these products, including Salmonella, Campylobacter jejuni, and Brucella [3],[4].

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, Food Safety Regulations, food safety training, Listeria, Listeria in Cheese, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

France – Motte d’Antan with Guérande sea salt 250G – Listeria monocytogenes

Posted on March 21, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name The Gall
  • Model names or references Motte d’Antan with Guérande sea salt 250G
  • Identification of products
    GTIN Batch Date
    3252920011797 037 Date of minimum durability 04/27/2023
  • Marketing start/end date From 02/17/2023 to 02/27/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 29.232.093 EC
  • Geographic area of ​​sale Whole France
  • Distributors AUCHAN, CARREFOUR, INTERMARCHE, LECLERC, SAMADA

Practical information regarding the recall

  • Reason for recall Detection of Listeria Monocytogenes.
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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France – Organic compote gourds without added sugar 4x90g – Mycotoxin – Patulin

Posted on March 21, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Sweet products
  • Product brand name In BIO
  • Model names or references Organic strawberry apple gourds without added sugar 4x90g Apricot apple gourds without added sugar 4x90g Apple gourds without added sugar 4x90g Apple gourds without added sugar 12x90g
  • Identification of products
    GTIN Lot Date
    3256226396817 L9450 Date of minimum durability 31/10/2023
    3256226396848 L9423 Date of minimum durability 31/10/2023
    3256226396831 L9282 Date of minimum durability 31/10/2023
    3256226396862 L9283 Date of minimum durability 31/10/2023
  • Packaging Gourds 90 g
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EMB84080E
  • Geographic area of ​​sale Whole France
  • Distributors Magasins U

Practical information regarding the recall

  • Reason for recall Physico-chemical risk
  • Risks incurred by the consumer Patulin

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France – Butter with salt crystals 250g – Listeria monocytogenes

Posted on March 20, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name KER ARGOET
  • Model names or references Butter with salt crystals 250g
  • Identification of products
    GTIN Batch Date
    3701002403598 All lots Use-by date 04/17/2023
  • Marketing start/end date From 02/21/2023 to 03/15/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 22.232.093 EC
  • Geographic area of ​​sale Whole France
  • Distributors LARGE FRESH, FRESH, My Market

Practical information regarding the recall

  • Reason for recall detection of Listeria Monocytogenes.
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes

France – Reblochon de Savoie PDO – Staphylococcus aureus

Posted on March 20, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name Val d’Arly cooperative
  • Model names or references Val d’Arly cooperative
  • Identification of products
    Batch Date
    331128 Date of minimum durability 01/04/2023
  • Packaging FILM PAPER
  • Marketing start/end date From 01/02/2023 to 06/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 73 114 001 CE
  • Geographic area of ​​sale Departments: BOUCHES-DU-RHONE (13), ILLE-ET-VILAINE (35), RHONE (69), HAUTE-SAVOIE (74), ESSONNE (91), VAL-D’OISE (95)
  • Distributors Wholesalers for catering professionals

Practical information regarding the recall

  • Reason for recall Possible presence of Staphylococci (precautionary principle)
  • Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)

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USA – What you should know about Hepatitis A during an Outbreak and Recall

Posted on March 20, 2023 by | Leave a comment

Food Poison Journal

What is Hepatitis A?

Hepatitis A is the only common vaccine-preventable foodborne disease in the United States. It is one of five human hepatitis viruses that primarily infect the human liver and cause human illness. Unlike hepatitis B and C, hepatitis A doesn’t develop into chronic hepatitis or cirrhosis, but in rare cases infection with hepatitis A virus can lead to a more rapid onset of liver failure and death.

How do you contract Hepatitis A?

Hepatitis A is a contagious disease that is transmitted by the “fecal – oral route,” either through person-to-person contact or contaminated food or water. Food-related outbreaks are usually traced to food that has been contaminated by an infected food handler. Fresh produce contaminated during cultivation, harvesting, processing, and distribution has also been a source of hepatitis A.

What are the signs and symptoms of Hepatitis A?

Symptoms typically begin about 28 days after infection but can begin as early as 15 days or as late as 50 days after exposure. Symptoms may include headache, loss of appetite, nausea, vomiting, abdominal discomfort, fatigue, joint pain, dark urine, clay colored bowel movements, and fever. Jaundice, a yellowish discoloration of the skin and whites of the eyes, occurs in most cases. Hepatitis A may cause no symptoms at all when it is contracted, especially in children. Those infected usually recover fully within 2 to 6 months.

What to do if you become infected with Hepatitis A:

Infection is determined by a blood test. If you know you have been exposed to hepatitis A, immune globulin shots or a hepatitis A vaccine can reduce your chance of infection by up to 90%.

Read more at  the link above.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Virus, Hepatitis A, Virus