Category Archives: Food Spoilage

Hong Kong – Mycotoxins in Spices

CFS

Food Safety Focus (155th Issue, June 2019) – Food Safety Platform

Mycotoxins in Spices

Reported by Ms. Janny MA, Scientific Officer
Risk Assessment Section, Centre for Food Safety

In the last two issues, we touched on several mycotoxins in food that present a health concern in humans, including aflatoxins in tree nuts and oil seeds, deoxynivalenol in cereals as well as patulin in apple juices.  This time, we will focus on the contamination of mycotoxins in some other food ingredients that are often used in small quantities but can enhance flavours of our food – spices.

Denmark – Fermentation in remoulade

DVFA

 
K-Salad recalls a batch of K-Salad Diner Remoulade due to the risk of fermentation in the product. The fermentation is due to the growth of air-producing lactic acid bacteria and / or yeast. This may cause the product to swell.
14-10-2020 UPDATED – The recall has been extended and now includes more lot numbers

Recalled Foods , Published: September 25, 2020

Modified October 14, 2020
What food: 
K-Salad Diner Remoulade 
Net content: 300ml 
 
Best before date: 19-12-2020
Lot No: DE20HSI 
 
Best before date: 09-03-2021
Lot no: DE20IJP
 
Best before date: 10-03-2021
Lot No: DE20IVP
Sold in:
Grocery stores across the country
 
Company recalling:
K-salad
Havnevej 32
4591 Føllenslev
 
Cause: 
Growth of air-producing lactic acid bacterial  k depends form the fermentation of the product. When the product ferments, the pressure in the product rises and it can swell.
 
Risk: 
Growth of lactic acid bacteria  in the product makes it unsuitable as food.
 
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.

Denmark – Mold formation on two kinds of pita bread

FVS

Coop Danmark A / S is recalling pita bread from the Änglamark and Coop 365 Jumbo brands, as there is a risk of mold formation on the products.

Recalled Foods , Published: October 8, 2020

What foods:
Änglamark Pita bread
Net content: 320 grams
Best before dates: 30/11/2020 and 03/12/2020
EAN barcode no .: 7340191103238
Coop 365 Jumbo Pita Bread
Net content: 320 grams
Best before dates: 25/11/2020 and 09/12/2020
EAN barcode no .: 
Sold in:
Kvickly, SuperBrugsen, Brugsen, Fakta, Dagli’Brugsen, Coop 365, Irma and at Coop.dk/mad
Company recalling:
Coop Danmark A / S
Cause:
There is a risk of mold formation on pita bread with the relevant expiration dates.
Risk:
The mold formation makes the pita breads unsuitable as food.
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.

Denmark – Insufficient heat treatment of lobster soup

DVFA

Amanda Seafoods A / S is recalling a batch of Bornholm’s Lobster Soup, as an error has occurred during the preparation of the product. Therefore, some of the products of this batch are not adequately heat treated.

Recalled Foods , Published: October 9, 2020

Modified October 9, 2020

And

What food:
Bornholm’s Lobster Soup (see photo )
Net weight: 375 grams
EAN barcode no .: 5702024202044
Products marked with production date 03-04-2020 and times 1432 to 1637 are affected
Sold in:
Convenience stores
Company recalling:
Amanda Seafoods A / S
Cause:
When reviewing the company’s self-inspection, Amanda Seafoods A / S has established that an error has occurred in the heat treatment of the products in the period from 2.32 pm to 4.37 pm.
Risk:
The insufficient heat action of the lobster soup means that the product can pose a health risk to consumers.
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 – Lactic Acid Bacteria – Remoulade Sauce

European Food Alerts

RASFF

bulging packaging (lactic acid bacterial growth) of remoulade sauce from Belgium in Denmark

Research – Antimicrobial and preservative effects of the combinations of nisin, tea polyphenols, rosemary extract and chitosan on pasteurized chicken sausage

Journal of Food Protection

The study evaluated the antimicrobial and antioxidant effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE) and chitosan (CS) on low-temperature chicken sausage. An orthogonal test revealed that the most effective antimicrobial compositions were equal-quantity mixtures of 0.05% NS + 0.05% TP + 0.03% RE + 0.55% CS . The mixture also produced strong antimicrobial and antioxidant effects in low-temperature chicken sausage related to extend the shelf life to more than 30 days at 4°C. The study also investigated the inhibitory zone of NS, TP, RE and CS against Pseudomonas aeruginosa , lactic acid bacteria (LAB) and Staphylococcus aureus which were the dominant spoilage bacteria in low-temperature chicken sausage. NS had the greatest inhibitory effect on LAB and Staphylococcus aureus , exhibiting clear zone diameters of 19.7 mm and 17.8 mm respectively. TP had the largest inhibitory effect on Pseudomonas aeruginosa , exhibiting a clear zone diameter of 18.2 mm. These results indicated that the combination of NS, TP, RE and CS could be used as natural preservative s to efficiently inhibit the growth of spoilage microorganisms in low-temperature chicken sausage so as to improve its safety and shelf life.

Germany – Manner Powidl buttons 180g -Mould

LMB

Warning type:

Food

Date of first publication:

02.10.2020

Product name:

Manner Powidl buttons 180g

Manufacturer (distributor):

Josef Manner & Comp. AG

Reason for warning:

Possibility of mold growth

Packaging Unit:

180g

Durability:

s. attached press release

Lot identification:

s. attached press release

Additional Information:

Reference is made to the attached press release from the food business operator.

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
Press release

RASFF Alert – Pseudomonas fluorescens – Mozzarella

European Food Alerts

RASFF

Pseudomonas fluorescens (130000000 CFU/g) in mozzarella from Italy in Italy

Canada – Happy Planet brand Berkeley Butternut Squash Soup and Thai Coconut Soup recalled due to spoilage

CFIA

Recall / advisory date:
September 25, 2020
Reason for recall / advisory:
Microbiological – Non harmful (Quality/Spoilage)
Hazard classification:
Class 3
Company / Firm:
Happy Planet Foods Inc.
Distribution:
National
Extent of the distribution:
Retail
Reference number:
14033

Affected products

Brand Name Common Name Size UPC Code(s) on Product
Happy Planet Berkeley Butternut Squash Soup 2 x 832 ml 7 79172 61647 9 All Best Before dates from 2020OC30 up to and including 2020DE05
Happy Planet Thai Coconut Soup 2 x 832 ml 7 79172 61644 8 All Best Before dates from 2020OC28 up to and including 2020DE08

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca

USA – Game Day Food Safety Tips

CDC

Spanish Version

Tackling a game day gathering? Play by these rules and keep the runs on the field.

Make sure your game day gathering is memorable for all the right reasons! Follow these six tips to avoid food poisoning:

1. Keep it clean.

2. Cook it well.

Cooking food to the right temperature kills harmful germs. Use a food thermometer to check meat, egg, and microwaved dishes on your menu.

  • Make sure chicken wings (and other poultry) reach an internal temperature of at least 165°F. Ground beef and egg dishes should reach at least 160°F. Check the safe internal temperatureexternal icon for other foods.
  • Follow cooking directions on the package when cooking frozen food in the microwaveexternal icon.

3. Keep it safe.

  • If preparing food in advance, divide cooked food into shallow containersexternal icon to cool. This encourages rapid, even cooling. Put the cooked food in a refrigerator or freezer as soon as possible—always within 2 hours of cooking (1 hour if the outdoor temperature is above 90°F).
  • Keep hot foods at 140°F or warmer. Use chafing dishes, slow cookers, and warming trays to keep food hot.
  • Keep cold foods, like salsa and guacamole, at 40°F or colder. Use small service trays or nest serving dishes in bowls of ice.
  • Getting takeout or delivery? Make sure to keep hot foods hot and cold foods cold.
  • Divide large pots of food, such as soups or stews, and large cuts of meats, such as roasts or whole poultry, into small quantities for refrigeration to allow them to cool quickly and minimize time in the temperature “danger zone” between 40°F and 140°F.

4. Watch the time.

  • Follow recommended cooking and standing timesexternal icon.
    • Areas of the food that are not completely cooked (cold spots) can provide a hiding place for germs.
    • Always follow directions for the standing time—the extra minutes food should rest to finish cooking.
  • Keep track of how long food stays out for serving.
    • Throw away any perishable foods that have been out at room temperature for 2 hours or more.

5. Avoid mix-ups.

  • Separateexternal icon raw meats from ready-to-eat foods like veggies when preparing, serving, or storing foods.
    • Use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs.
  • Offer guests serving utensils and small plates to discourage them from eating dips and salsa directly from the bowls.

6. Store and reheat leftovers the right way.

  • Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate or freeze.
  • Refrigerate leftover foods at 40°F or below as soon as possible and within 2 hours of preparation. It’s OK to put hot foods directly into the refrigerator.
  • Refrigerateexternal iconleftovers for 3 to 4 days at most. Freeze leftovers if you won’t be eating them soon.
  • Reheat leftovers to at least 165°F before serving. This includes leftovers warmed up in the microwave.