Category Archives: Food Safety

France – Dried sausage – Listeria monocytogenes

Posted on September 21, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Meats
  • Product brand name Salting E. Chavassieux
  • Names of models or references Dry sausages
  • Product identification
    Lot Dated
    33/36 Recommended consumption date 11/05/2021
  • Packaging Unity
  • Start date / End of marketing From 09/07/2021 to 09/10/2021
  • Storage temperature Product to be stored at room temperature
  • Further information Red string
  • Geographical sales area Whole France
  • Distributors See list below
  • List of points of saleREMINDER_CONSO_listing_clients_saucisse_sèche.pdf

Practical information regarding the recall

  • Reason for recall Presence of monocytogenic listeria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
  • Consumer behavior Stop consuming
    Return the product to the point of sale
    Contact the point of sale
    Contact the consumer service
  • Sanitary recommendation People who have consumed the “products” mentioned above and who have fever, isolated or accompanied by headaches, and muscle aches, are invited to consult their doctor, notifying him of this consumption. Serious forms with neurological complications and maternal or foetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should pay special attention to these symptoms. Listeriosis is a disease that can be serious and can take up to eight weeks to incubate.
  • Contact number0471655275
  • Compensation modalities Refund
    Exchange
  • End date of the recall procedure Monday, November 8, 2021

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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 Testing, Listeria, Listeria monocytogenes

Germany – Organic whole spelled spaghetti – Mycotoxins – Ergot Alkaloids

Posted on September 21, 2021 by | Leave a comment

LMW

Warning type:

Food

Date of first publication:

09/20/2021

Product name:

BEST COUNTRY QUALITY Organic whole spelled spaghetti 500 g; Best before: 02/25/2023 BEST LAND QUALITY Organic whole spelled spaghetti 500 g; Best before: 02/26/2023

Product pictures:

Unnamed.PNG

 Customer information

Manufacturer (distributor):

Alb-Gold company

Reason for warning:

An increased content of ergot alkaloids was found in the affected products.

Packaging Unit:

500 g

Durability:

see customer information

Lot identification:

not specified

Additional Information:

Reference is made to the company’s customer information sheet attached.

Contact to the responsible authorities:

Baden-Württemberg:poststelle@mlr.bwl.de

Bavaria:poststelle@lgl.bayern.de
Brandenburg:Konsumenterschutz@Msgiv.Brandenburg.de
Hesse:Schnellwarnung@rpda.hessen.de
Lower Saxony:poststelle@ml.niedersachsen.de
North Rhine-Westphalia:poststelle@mulnv.nrw.de
Rhineland-Palatinate:Poststelle.Referat22@lua.rlp.de
Saxony:poststelle@sms.sachsen.de
Schleswig-Holstein:poststelle@jumi.landsh.de

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Posted in Ergot, Ergot Alkaloids, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Rye Ergot

UK – Hazard Analysis and Critical Control Point (HACCP)

Posted on September 21, 2021 by | Leave a comment

FSA

HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

HACCP involves:

  • looking closely at what you do in your business, what could go wrong and what risks there are to food safety
  • identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels
  • deciding what action you need to take if something goes wrong
  • making sure that your procedures are being followed and are working
  • keeping records to show your procedures are working

It is important to have food safety management procedures that are appropriate for your business.

Explaining hazards

A hazard is something that is dangerous. A food hazard is something that could make food unsafe or unfit to eat. It’s important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels.

There are three main types of food safety hazards:

  • microbiological – involving harmful bacteria
  • chemical – involving chemical contamination
  • physical – involving objects getting into food

Food safety management procedures

You must develop your own procedures based on the principles of HACCP.

Businesses must comply with the legal requirements by following good hygiene practice.

HACCP system in meat plants

Meat plants are required to implement and maintain hygiene procedures based on Hazard Analysis and Critical Control Point (HACCP) principles for meat plants.

MyHACCP

MyHACCP is a free web tool that will guide you through the process of developing a food safety management system based on the HACCP principles.

This tool will produce a food safety management system for your business. This will show how your business can identify and control any hazards that occur in the food you manufacture.

MyHACCP is aimed at small food manufacturing businesses in the UK. This can include businesses with fifty or fewer employees. Access to the tool is not available to food businesses outside the UK.

MyHACCP step by step

You will need to:

  • sign up for a MyHACCP account(Opens in a new window)
  • start the process at the beginning or at any point – you can come back and finish it at any time
  • complete the MyHACCP process – you can preview what the output will look like at any stage
  • print or download the completed food safety management system documents for your records

Smaller businesses and retailers

Our Safer Food Better Business (SFBB) or Safe Catering (Northern Ireland) packs provide a simpler approach if your food production processes are simple.

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

France – Frozen raw shelled shell meat – Norovirus

Posted on September 21, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Others
  • Product brand name Neutral
  • Names of models or references Frozen shelled raw shell meat in a 1 kg vacuum bag
  • Product identification
    GTIN Lot Dated
    3760201462119 200123D Date of minimum durability 01/25/2022
  • Products List List_products_concerned.pdfEnclosed
  • Packaging Flexible / flexible transparent thermoformed plastic bags
  • Start date / End of marketing From 04/26/2021 to 09/13/2021
  • Storage temperature Product to be stored in the freezer
  • Health mark FR 56.121.005 CE
  • Geographical sales area Whole France
  • Distributors Le Repaire de Cartouche Les Viviers de Saint Colomban La Paimpolaise Conserverie Kaviari SAS Soprolux Gourmets de l’Ain The Baskets at the Château Le Coin des Chefs
  • List of points of sale List_of_sale_points.pdf

Practical information regarding the recall

  • Reason for recall Presence of Norovirus
  • Risks incurred by the consumer Norovirus

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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, Food Virus, Virus

USA – Restaurants Are Included in a Salmonella Outbreak That Has Sickened 127

Posted on September 21, 2021 by | Leave a comment

Food Poisoning Bulletin

Restaurants are included in a Salmonella outbreak that has sickened at least 127 people in 25 states, according to the Centers for Disease Control and Prevention (CDC). The government does not yet know which food item caused this outbreak, or if there is another cause.

Eighteen people, out of 49 that gave information to health officials, have been hospitalized, which is a rate of 37%, almost double the typical Salmonella outbreak rate. This could mean that more vulnerable people were sickened, or that the pathogen is quite virulent, or that the pathogen load in the food was quite high.

The CDC has stated that several subclusters at restaurants in multiple states have been identified. These subclusters can help officials solve outbreaks, since they can use traceback from restaurant supplier purchases to try to identify a common food.

A Salmonella outbreak at La Mex restaurant in Morris, Illinois may be part of a multistate outbreak, according to the Grundy County Health Department. But there is no official word on whether that outbreak is part of this larger one.

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Posted in food bourne outbreak, food contamination, 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, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella

Canada – Outbreak connected to shredded pork rinds leads to CFIA warning – Salmonella

Posted on September 21, 2021 by | Leave a comment

Food Safety News

The Canadian Food Inspection Agency and the Ontario Ministry of Health are warning restaurants in the Greater Toronto Area not to purchase, use, or serve certain brand less Shredded pork rinds because of possible Salmonella contamination.

This warning was triggered by an investigation into a foodborne illness outbreak of salmonellosis. The outbreak is associated with consumption of food dishes containing shredded pork rind and/or shredded pork skin from certain restaurants serving Vietnamese NS other Asian cuisine in the GTA.

These products were sold frozen to restaurants in clear plastic bags with no labels, no lot codes, no identifiers, and no cooking instructions.

Recalled products:

The following products are known to have been sold to certain restaurants in the GTA which serve Vietnamese/Asian meals

Brand Product Size UPC Codes Additional Information
None Shredded pork rind various none none Products are sold frozen in clear plastic bags, with no labels, no lot codes, no identifiers, and no cooking instructions.
None Shredded pork skin various none none

Restaurants should check to see if you have the affected products. If the products are in their facility, they should not be used.

As of the posting of this warning, there have been reported illnesses associated with the consumption of these products. The Ontario Ministry of Health, in collaboration with Public Health Ontario, local public health units and food safety partners are investigating an outbreak of human illness.

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Posted in food bourne outbreak, 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, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella

USA – Baker Farms Recalls Kale Due to Listeria Contamination

Posted on September 21, 2021 by | Leave a comment

Food Safety Tech

Baker issued a recall of its Baker Farms, Kroger, & SEG Grocers brand names of kale following a customer notification of Listeria monocytogenes contamination. The 1-lb plastic bags of kale have best buy dates of 09-18-2021 and were distributed to retail stores in Alabama, Arkansas, Florida, Georgia, Louisiana, Missouri, Mississippi, North Caroline, New York and Virginia. Thus far no consumers have reported illness.

More information about the Baker Farms kale recall is available on the FDA website.

More information about the Kroger bagged kale recall is available on the FDA website.

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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, Listeria, Listeria monocytogenes

France – SUPERIOR HAM -Listeria monocytogenes

Posted on September 21, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Others
  • Product brand name REFLET from FRANCE
  • Names of models or references SUPERIOR HAM 2 slices 120g
  • Product identification
    GTIN Lot Dated
    3560071193706 1243 Use-by date 02/10/2021
  • Packaging2 slices
  • Start date / End of marketing From 08/31/2021 to 10/02/2021
  • Storage temperature Product to be stored in the refrigerator
  • Further information Supplier: SLICING OF JASSE. SAS
  • Geographical sales areaWhole France
  • Distributors crossroads

Practical information regarding the recall

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

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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 Technology, Food Testing, Listeria, Listeria monocytogenes

Germany – Raw milk Camembert made from fresh Schönberger cow’s milk – STEC E.coli

Posted on September 20, 2021 by | Leave a comment

LMW

Warning type:

Food

Date of first publication:

15.09.2021

Product name:

Raw milk Camembert made from fresh Schönberger cow’s milk

Manufacturer (distributor):

Schumann & Kuhnert GbR Hohes Haus 14 07570 Weida OT Schömberg

Reason for warning:

Shiga toxin producing Escherichia coli (STEC, syn.VTEC)

Packaging Unit:

approx. 150 – 200 g

Durability:

09/24/2021

Production date:

08/11/2021

Additional Information:

The cheese was offered from August 25th, 2021 to September 1st, 2021 in the yard sale of the Schumann & Kuhnert GbR company in 07570 Weida OT Schömberg.

A warning is given against consuming the cheese.

EHEC usually manifests itself within a week of infection with diarrhea and abdominal cramps. In particular, infants, toddlers, the elderly and people with a weakened immune system can develop more severe disease with bloody diarrhea. In rare cases, especially in small children, acute kidney failure can occur in a second episode of the disease a few days after the onset of diarrhea. People who have eaten this food and develop severe or persistent symptoms should seek medical attention and advise them of possible EHEC infection. Seeking preventive medical treatment without symptoms does not make sense.

Contact to the responsible authorities:

 

Saxony:

poststelle@sms.sachsen.de

Thuringia:

LM-Ueberendung@tlv.thueringen.de

Press releases and information
title Attachment or web link
Product recall letter Camembert Schumann & Kuhnert GbR
Product recall letter Camembert Schumann & Kuhnert GbR.pdf

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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, STEC, STEC E.coli

Germany – REWE house brand, onion sausage ball, approx. 90g – Salmonella

Posted on September 20, 2021 by | Leave a comment

LMW

Warning type:

Food

Date of first publication:

15.09.2021

Product name:

REWE house brand, onion sausage ball, approx. 90g

Product pictures:

Onion Mettwurst.JPG

Consumer information from REWE Dortmund SE & Co. KG

Manufacturer (distributor):

REWE Dortmund SE & Co. KG

Reason for warning:

possible contamination of salmonella

Durability:

09/26/2021

Lot identification:

Lot 60805470321

Additional Information:

More details can be found in the enclosed consumer information from REWE.

Only markets in the federal state of North Rhine-Westphalia are affected.

Contact to the responsible authorities:

North Rhine-Westphalia:poststelle@mulnv.nrw.de

Press releases and information
title Attachment or web link
Consumer information from REWE Dortmund SE & Co. KG
4890_Marktaushang_ Onion Mettwurst.pdf

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Posted in food contamination, 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, Salmonella