Category Archives: Food Spoilage

USA – FDA Enforcement reports – Week 14th April

FDA

Class I Food Event
Event ID:
87614
Product Type:
Food
Status:
Ongoing
Date Terminated:
Recall Initiation Date:
03/26/2021
Voluntary / Mandated:
Voluntary: Firm initiated
Center Classification Date:
04/02/2021
Initial Firm Notification of Consignee or Public:
Two or more of the following: Email, Fax, Letter, Press Release, Telephone, Visit
Recalling Firm:
Sabra Dipping Company, LLC
15900 Sabra Way
South Chesterfield VA United States
Distribution Pattern:
The product was distributed to the following states: CA, UT, AZ, NC, IN, WA, MS, FL, ME, MO, VA

Associated Products

Product Description:
Sabra Dipping Co, Classic Hummus ,10oz. PET cup, sealed with lid, 12 ct. Manufacturing Codes 300067. Expiration date 4/26/21
Product Quantity:
2160 cases, 16,200 lbs
Reason for Recall:
Potential Salmonella contamination
Recall Number:
F-0386-2021
Code Information:
300067. Expiration date 4/26/21
Not Yet Classified Food Event
Event ID:
87516
Product Type:
Food
Status:
Ongoing
Date Terminated:
Recall Initiation Date:
03/15/2021
Voluntary / Mandated:
Voluntary: Firm initiated
Center Classification Date:
Initial Firm Notification of Consignee or Public:
E-Mail
Recalling Firm:
The Toasted Oat
72 S Liberty St Ste B
Powell OH United States
Distribution Pattern:
Distributed to all US States with the exception of North and South Dakota

Associated Products

Product Description:
The Toasted Oat Bakehouse Blueberry Cobbler Soft Granola (6 -10 oz pouches per case); and Soft Granola Crumble Bars Blueberry Cobbler (5 – 28.3g bars per pack/6 packs per case)
Product Quantity:
145,000 (total of 28.3g bars); 87905 (total of 10oz Pouches)
Reason for Recall:
Ingredient containing mold was used in production
Recall Number:
Code Information:
Batch No – MSA23, MSA24 Lot No – 600079, 700079, 800079, 900079, 600080, 700080, 900080 UPC for 10oz Pouches : 860459000163, 860459000170, 860459000187, 860459000194; UPC for 28.3g Bars : 86000820042, 86000820066, 860000820080 Best By 10/24/21 for lots ending in 00079 Best By 12/03/21 for lots ending in 00080
Product Description:
The Toasted Oat Bakehouse Macadamia Chunk Soft Granola (6 – 10oz pouches per case); and Soft Granola Crumble Bars Macadamia Chunk ( 5 – 28.3g bars per pack/6 packs per case).
Product Quantity:
145,000 (Total for 28.3g bars); 87905 (Total for 10oz Pouch)
Reason for Recall:
Ingredient containing mold was used in production
Recall Number:
Code Information:
Batch No – MSA23, MSA24 Lot No – 600079, 700079, 800079, 900079, 600080, 700080, 900080 UPC for 10oz Pouches : 860459000163, 860459000170, 860459000187, 860459000194; UPC for 28.3g Bars : 860000820042, 860000820066, 860000820080 Best By 10/24/21 for lots ending in 00079 Best By 12/03/21 for lots ending in 00080
Product Description:
The Toasted Oat Bakehouse Cherry Streusel Soft Granola (6 – 10oz pouches per case); and Soft Granola Crumble Bars Cherry Streusel ( 5 – 28.3g bars per pack/6 packs per case)
Product Quantity:
145,000 (Total for 28.3g bars); 87905 (Total for 10oz Pouches)
Reason for Recall:
Ingredient containing mold was used in production
Recall Number:
Code Information:
Batch No – MSA23, MSA24 Lot No – 600079, 700079, 800079, 900079, 600080, 700080, 900080 UPC for 10oz Pouches : 860459000163, 860459000170, 860459000187, 860459000194; UPC for 28.3g Bars : 860000820042, 860000820066, 860000820080 Best By 10/24/21 for lots ending in 00079 Best By 12/03/21 for lots ending in 00080
Product Description:
The Toasted Oat Bakehouse Apricot Shortbread Soft Granola (6 – 10oz pouches per case)
Product Quantity:
87905 (Total for 10oz Pouches)
Reason for Recall:
Ingredient containing mold was used in production
Recall Number:
Code Information:
Batch No – MSA23, MSA24 Lot No – 600079, 700079, 800079, 900079, 600080, 700080, 900080 UPC – 860459000163, 860459000170, 860459000187, 860459000194 Best By 10/24/21 for lots ending in 00079 Best By 12/03/21 for lots ending in 00080

Denmark – Risk of mold growth in Organic mayonnaise

DVFA

Scandic Food A / S is recalling REMA 1000 Organic Mayonnaise, as there is a risk of mold growth in the product

Recalled Foods , Published: April 9, 2021

Modified April 9, 2021
What food:
REMA 1000 Organic Mayonnaise
Net content: 210g
Best before date: 26-11-2021
Lot: L4

Sold in:REMA 1000 stores across the country
Company recalling:Scandic Food A / S

Cause:There is a risk of mold growth in the product.

Risk:mold growth makes the product unfit for human consumption.

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.

RASFF Alert – Histamine – Chilled Tuna Loins

European Food Alerts

RASFF

histamine (>1000 mg/kg – ppm) in chilled tuna loins from Sri Lanka in France

Germany – Safe Food: Protecting against foodborne infections in communal facilities

BFR

In its updated leaflet, the German Federal Institute for Risk Assessment (BfR) provides recommendations for the preparation of meals in communal facilities that regularly cater for particularly vulnerable groups of people.

Foodborne infections particularly endanger young children, pregnant women and very old or sick people. “Errors in the selection and preparation of food can have serious consequences for particularly vulnerable people and even lead to death,” says Professor Dr. Dr. Andreas Hensel, President of the German Federal Institute for Risk Assessment (BfR). “With the BfR leaflet “Safe Food”, we would like to support community facilities in serving safe food to these particularly sensitive groups of people as well.”

Link to the leaflet:

Foodborne illness can occur when pathogens enter commercial kitchens via raw ingredients or infected staff, are spread by hygiene failures in kitchens, and enter prepared foods. Temperature errors contribute to the survival and multiplication of pathogens in food.

Avoiding pathogens such as salmonella or listeria is particularly important when catering for sensitive individuals. Good hygiene and the right choice of ingredients and recipes reduce foodborne infections. Adequate food quality, proper storage and preparation of food, and staff training are also essential.

Fruit and vegetables should be washed thoroughly and peeled if possible. Low-acid fruit, vegetables and leafy salads must be eaten immediately after cutting or should be kept in the refrigerator until consumption. To protect against listeriosis, it may be advisable to reheat raw, but also already heated, ready-to-eat food before serving.

Most pathogens are killed when the food is heated to 72 degrees for at least two minutes in all parts during cooking. This requirement should be followed to prepare safe food.

While bacteria are killed when heated, bacterial spores can survive high temperatures. Such spores are able to germinate and the vegetative bacteria can multiply and form toxins. Keeping food hot until it is served at a minimum of 60 degrees on all parts of the heated food can prevent spores from germinating and bacteria from multiplying.

Establishments that regularly cater for particularly vulnerable persons have a special responsibility when selecting their staff. They should be competent, experienced and regularly trained.

RASFF Alert – Histamine – Chilled Tuna Fillets in Olive Oil

European Food Alerts

RASFF

histamine (up to 974 mg/kg – ppm) in chilled tuna fillets in olive oil from Thailand in Germany

RASFF Alert- Mould – Cream cheese

RASFF

cream cheese from France infested with moulds in  Denmark

Germany – Seccohne – Fermentation

LMW

Warning type:Food
Date of first publication:02/23/2021
Product name:Seccohne
Product pictures:

Unnamed.PNG
Manufacturer (distributor):Auhof, Fam. Pfisterer & Hauser, 88719 Stetten
Reason for warning:

The drink will foam over strongly when opened because it ferments. The fermentation can break the bottle. The drink is no longer non-alcoholic.

Durability:06/30/2022
Further 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
Press releases and information
title Attachment or web link
Customer information

RASFF Alert – Ochratoxin A – Chilli Seasoning

European Food Alerts

RASFF

ochratoxin A (32.4 µg/kg – ppb) in chillies seasoning from Spain, via Germany in Switzerland

Research – 10 common food safety mistakes

Safety and Health Magazine

Did I cook that long enough? I’m supposed to rinse off chicken when I take it out of the package, right? Eating raw cookie dough won’t really make me sick.

These are just some of the food safety mistakes people make. Help prevent foodborne illnesses by follow these guidelines from the Centers for Disease Control and Prevention.

  1. Folks older than 65 and younger than 5, pregnant women, and people who have health issues or weakened immune systems are at higher risk of food poisoning. Foods to avoid: undercooked or raw food items, unpasteurized milks and juices, and soft cheeses.
  2. Did you wash your hands? If the answer is “no,” drop that food you’re handling and wash your hands for 20 seconds with soap and hot water. Wash them again once you’ve finished preparing the food.
  3. Don’t wash raw meat, chicken or turkey. This spreads germs to your sink, countertops and other kitchen surfaces. Cooking these foods to the proper temperature will kill any germs.
  4. On the other hand, you should wash fruits and veggies under running water before you cook with them – even if you’re going to peel them. Germs on the skin of these foods can transfer when they’re cut or peeled.
  5. Before you put cooked meat on a plate, ask yourself: Did the same plate hold the raw meat? If so, you risk spreading germs from the raw meat juices to your cooked food. Get a new plate.
  6. Cook food at a high enough temperature to kill all germs:
    • 145° F for beef, pork, veal, lamb, ham and seafood
    • 160° F for ground meats
    • 165° F for poultry, leftovers and casseroles
  7. Help eliminate E. colisalmonella and other bacteria risks by cooking or baking flour and eggs thoroughly.
  8. Not sure if that leftover food is safe to eat? Check a storage time chart to see how long you can safely store food.
  9. If you typically thaw or marinate food items on your kitchen counter, don’t. This can spread germs quickly. Get in the habit of thawing food in the refrigerator, in cold water or in the microwave, and always marinate food in the fridge.
  10. Don’t let food sit out. Germs can grow in perishable foods, so put food in the fridge within two hours or throw it out.

Germany – Zimbo liver sausage fine 130 g Distributed by Kaufland -Chill Chain Failure

LMW

Warning type:Food
Date of first publication:02/12/2021
Product name:Zimbo liver sausage fine 130 g Distributed by Kaufland
Product pictures:

Image.png

Press release

Manufacturer (distributor):Kaufland Service GmbH & Co. KG Neckarsulm
Reason for warning:

The cold chain of this food was interrupted for several days, so that the safety of the food is not guaranteed until the end of the best-before date.

Packaging Unit:130 g
Durability:with all best-before dates that were sold in our branches between February 5th and 10th, 2021.
Lot identification:

GTIN: 4006650017845

Further information:Reference is made to the company’s press release attached.
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