Category Archives: food safety training

Pakistan – Heatwave, unhygienic food increase risk of seasonal infections

Posted on May 10, 2022 by | Leave a comment

The News

Islamabad: Water and food-borne seasonal infections on the rise in the twin-cities of Rawalpindi and Islamabad as the current intense heatwave that has engulfed many parts of Pakistan has made favourable conditions for such infections to transmit rapidly.

The consumption of unhygienic food and locally made beverages has added to the situation as all the major public and private hospitals in the twin-cities including Holy Family Hospital, District Headquarters Hospital, Benazir Bhutto Hospital, and Pakistan Institute of Medical Sciences (PIMS) received a large number of patients with gastroenteritis.

One the major reasons behind the transmission of water-borne infections such as viral hepatitis A&E, and gastroenteritis is the inferno-like temperatures that are hitting the country hard and compelling people to consume more water and locally prepared juices, said Dr Naeem Yousaf.

“My children were also affected with diarrhoea as they went for swimming to beat the heat and unintentionally swallowed contaminated water of the swimming pool,” he added

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Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Safety, Food Safety Alert, food safety training, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Water, water microbiology, Water Safety

India – 200 hotels shut in crackdown on stale food after food poisoning death in Kerala

Posted on May 10, 2022 by | Leave a comment

Hindustan Times

A week after a 16-year-old girl died in north Kerala after consuming stale shawarma, the government launched a crackdown on the eateries during which over 200 hotels were shut and large quantity of stale meat and fish was seized in a week-long operation across the state.

“During the drive, over 500 kg stale meat and 6,000 kg fish laced with chemicals was seized in the state,”said a food safety official said, adding, “the checking drive will be intensified.” Last week, the high court had registered a case suo motu and asked the government and food safety officials to conduct regular examinations instead of acting only after a tragedy.

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Posted in food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Food Safety, Food Safety Alert, Food Safety Management, food safety training, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

Belgium – Abbey cheese 230g from the Carrefour brand – Listeria monocytogenes

Posted on May 10, 2022 by | Leave a comment

AFSCA

Recall from Carrefour
Product: Abbey cheese 230g from the Carrefour brand.
Problem: suspicion of the presence of listeria monocytogenes.

Brussels, 09/05/2022 – Following an inspection and as a precautionary measure to guarantee consumer safety, the MILCOBEL company is requesting that the 230g Carrefour brand Abbey cheese sold in the CATERER section of certain stores be withdrawn from the market Carrefour and Mestdagh in Belgium and remind consumers of this following the possible presence of listeria.

Name: Fromage d’Abbaye 230g
EAN code: 3060921462469
Date of minimum durability: All DDM between 05/12/2022 and 05/14/2022
Batch numbers: 5404454I, 5500955I, 5903159I and 5A0735AI.

This product was marketed in the packaged fresh section of your Carrefour or Mestdagh store

from 04/15/2022 to 05/04/2022.

Carrefour has decided, in collaboration with the AFSCA (Federal Agency for the Safety of the Food Chain), to recall these products from consumers.

All products have been withdrawn from sale. Some of these products were, however, marketed on the Belgian market before the withdrawal measure. It is therefore recommended that people who hold the products described above do not consume them and destroy them or bring them back to the point of sale where they will be refunded to you.

People who have consumed the products mentioned above and who have a fever, isolated or accompanied by headaches, are invited to consult their doctor and report this consumption. These symptoms may be aggravated in young children, immunocompromised subjects and the elderly. These symptoms may suggest listeriosis, a disease with an incubation period of up to eight weeks.

For any additional information , you can contact the Carrefour Belgium consumer service by dialing the free number 0800.9.10.11, from 8.30 a.m. to 8 p.m. on working days and from 9 a.m. to 5 p.m. on Saturdays. The MILCOBEL Company apologizes to the customers of Carrefour and Mestdagh for the inconvenience caused.

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Posted in afsca, food contamination, food handler, 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 safety training, Food Testing, Listeria, Listeria monocytogenes

Czech Republic – Scamorza bianca – Italian cheese with smoked flavor – Mold/Mould

Posted on May 6, 2022 by | Leave a comment

Potravinynapranyri

Illustration photo no. 1 Illustration photo no. 2

Place of inspection:
Moravska Trebova ( Brnenska 1587/65, 57101 Moravska Trebova )
ID: 26178541
Food group: Milk and milk products / Cheese

Scamorza bianca – Italian cheese with smoked flavor
Category: Dangerous food
Unsatisfactory parameter:

mold visible to the eye

In some of the inspected packages, the presence of mold visible to the naked eye was found under the intact packaging. Food is not considered safe if it shows signs of spoilage.

During the inspection, unsatisfactory storage temperatures of this product were not found. The product has not expired.

Lots: L22028
Date of minimum durability: 31/03/2022
Packaging: PP foil
Quantity of product in package: 300 g
Producer: Diano Casearia SpA, Via Cavarelli, 5, Sassano, Italy
Country of origin:  Italy
Sampling date: March 30, 2022
Reference number: 22-000135-CAFIA-CZ
The sample was found by an official inspection of the State Agricultural and Food Inspection Authority.

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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 recall, Food Safety, Food Safety Alert, food safety training, Food Testing, mold, Mold Toxin, Mould/Mold

Germany – Herb goat natural and nettle – STEC E.coli

Posted on May 6, 2022 by | Leave a comment

LMW

product image.jpg

Alert type: Food
Date of first publication: 05/05/2022
Product name: Herb goat natural and nettle
Manufacturer (distributor):

Ziegenhof Fam. Filgertshofer

Reason for warning:

Detection of Vero/Shiga toxin-forming VTEC/STEC, stx1- positive

Manufacturer’s website:

https://www.ziegenhof-lenggries.de/

Click to access e-coli-Pressemitteilung.pdf

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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 Poisoning, food recall, Food Safety, Food Safety Alert, food safety training, Food Testing, Food Toxin, STEC, STEC E.coli, STX 1, VTEC

France- GREEK PATE -Salmonella

Posted on May 3, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name DEBEAUVOORDER
  • Model names or references PACKAGING TERRINE GRES 2 KILOS UNDER A PROTECTIVE ATMOSPHERE
  • Identification of products
    GTIN Batch Date
    5413074008929 220415000 Use-by date 05/31/2022
  • Products List 2_AFFICHETTES_CONSO.pdf Enclosed
  • Storage temperature Product to be stored in the refrigerator
  • Health mark BE B 659 EG
  • Geographic area of ​​sale Departments: COTES-D’ARMOR (22), FINISTERE (29), ILLE-ET-VILAINE (35), MORBIHAN (56)
  • Distributors INTERMARCHE – LECLERC – CARREFOUR – SUPER U – CASINO – USEFUL

Practical information regarding the recall

  • Reason for recall Possible salmonella contamination.
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 recall, Food Safety, Food Safety Alert, food safety training, Food Testing, Salmonella

France -Laguiole 6 months, lot 21229 – STEC E.coli O26:H11

Posted on May 3, 2022 by | Leave a comment

Gov france

 

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name Unbranded
  • Model names or references Laguiole 6 months, fresh packed
  • Identification of products
    GTIN Batch Date
    3321271197556 21229 Use-by date 04/17/2022
    3321271196351 21229 Use-by date 04/21/2022
    3321271195675 21229063 Use-by date 04/18/2022
    3321271195583 21229 Use-by date 04/17/2022
  • Packaging Portions fresh packaged 200g approx
  • Marketing start/end date From 03/03/2022 to 21/04/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health markFR12119054CE
  • Geographic area of ​​sale Whole France
  • Distributors Auchan, Casino, Leclerc Socamil, Solignac garden center (31)
  • List of points of sale Press release.pdf

Practical information regarding the recall

  • Reason for recall Presence of STEC strain O26:H11
  • Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

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Posted in E.coli, food contamination, food handler, 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 safety training, Food Testing, Food Toxin, Shigatoxin, STEC, STEC E.coli

Research – An Evaluation of Food Safety Performance in Wineries

Posted on April 30, 2022 by | Leave a comment

MDPI

Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, food safety training, HACCP, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

France – Pork Cheek – Salmonella

Posted on April 29, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name kermen
  • Model names or references pork cheek
  • Identification of products
    GTIN Batch Date
    3266110044274 21542555 Use-by date 04/05/2022
  • Products List posterappealrecalling_pork_cheek_a_simmer.pdf Enclosed
  • Packaging filmed tray
  • Marketing start/end date From 04/16/2022 to 04/21/2022
  • Storage temperature Product to be stored in the refrigerator
  • Further information product ordered from kermene packed in our workshop
  • Geographic area of ​​sale LECLERC SAPIAC
  • Distributors LECLERC SODIBAG 82000 MONTAUBAN

Practical information regarding the recall

  • Reason for recall presence of salmonella
  • Risks incurred by the consumer Other risk

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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 recall, Food Safety, Food Safety Alert, food safety training, Food Temperature Abuse, Food Testing, Salmonella

USA – FDA and Stop Foodborne Illness to Co-Host Third Food Safety Culture Webinar

Posted on April 29, 2022 by | Leave a comment

The U.S. Food and Drug Administration and Stop Foodborne Illness, a non-profit public health organization, are announcing a third webinar in their collaborative series that explores food safety culture.

The third webinar is called “Building a Coalition of Food Safety Culture Champions Across Your Organization.” It will take place on May 18, 2022, at 12:30-1:30 p.m. ET. The webinar will feature:

  • Charlean Gmunder, Chief Operating Officer at Blue Apron
  • Dale Estep, Corporate Food Safety & Quality Assurance Manager at McKee Foods Corporation
  • Ellison Beasley, R&D Food Safety Scientist at McKee Foods Corporation

The webinar series is entitled “Collaborating on Culture in the New Era of Smarter Food Safety.” It engages experts from the public and private sectors in a collaborative exchange of ideas and experiences related to the importance of a robust food safety culture in helping to ensure safe food production.

Food safety culture is one of the core elements in FDA’s New Era of Smarter Food Safety blueprint, which states that dramatic improvements in reducing the burden of foodborne illness cannot be made without doing more to influence the beliefs, attitudes, and, most importantly, the behaviors of people and the actions of organizations.

For More Information

To Register

To learn more about this webinar series and to listen to recordings of the first two webinars, visit Collaborating on Culture in the New Era of Smarter Food Safety.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, food safety training, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations