Category Archives: Food Spoilage

Australia – Gippsland Jersey 2Lt Full Cream and Light Milk – Pasteurisation Issues

Posted on July 26, 2019 by | Leave a comment

FSANZ

Product information

Gippsland Jersey is conducting a recall of Gippsland Jersey Full Cream and Light Milk 2 Litre Bottles. The product has been available for sale at various retail stores including some Woolworths, IGA, Foodworks, convenience stores and corner stores in Victoria.

Date markings

Gippsland Jersey Full Cream Milk Batch 1907033 Use by 29/07/2019
Gippsland Jersey Light Milk Batch 1907034 Use by 29/07/2019

Gippsland Jersey milks

Problem

The recall is due to a processing failure associated with pasteurization.

Food safety hazard

Milk that is not pasteurized according to the standard may be associated with food borne illness and decreased shelf life.

Country of origin

Australia

What to do​

Do not consume the product. Customers should return the products to the place of purchase for a full cash refund. We apologise for any inconvenience.

For further information please contact:

For further information contact Gippsland Jersey 0412 359 713 hello@gippslandjersey.com.au https://gippslandjersey.com.au/

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, foodborne disease, Foodborne Illness, microbial contamination, Microbiology, Uncategorized

RASFF Alert – Moulds – Liquid Candy in Spray

Posted on July 26, 2019 by | Leave a comment

RASFF-Logo

RASFF – high count of moulds (7 out of 12) in liquid candy in spray from Spain in Spain

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Toxin, mold, Moulds, RASFF, Uncategorized

UK – Tesco recalls 4 flavours of Tesco Finest Fruit Presse because of fermentation

Posted on July 23, 2019 by | Leave a comment

FSA

Tesco recalls 4 flavours of Tesco Finest Fruit Presse because of fermentation

ALERT TYPE

FOOD ALERT
22 July 2019
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Tesco is recalling four flavours of Tesco Finest Fruit Presse because fermentation has occurred in some of the bottles. This is causing spoilage of the products, and may also cause the bottles to explode.

Product details

Tesco Finest Sparkling Valencia Orange & Passion Fruit Presse
Pack size 750ml
Batch code All batches
Best before end: March 2020
Finest Sicilian Lemon & Mint Presse
Pack size 750ml
Batch code All batches
Best before end: March 2020
Finest Raspberry & Pomegranate Presse
Pack size 750ml
Batch code All batches
Best before end: March 2020
Finest Apple & Elderflower Presse
Pack size 750ml
Batch code All batches
Best before end: March 2020

No other Tesco products are known to be affected.

Risk statement

Spoilage of the products. The products potentially present a risk to health because they have fermented and as a result pressure may have built up in the bottles which could cause them to explode.

Action taken by the company

Tesco is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products have been recalled and tell them what to do if they have bought them. Please see the attached notice.
Customer notice: Tesco Finest Fruit Presse

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Uncategorized

Research – Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)

Posted on June 30, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The enzymatic oxidation process that causes black spots on shrimp, named melanosis, leads to spoilage and economic losses. Therefore, there is an urgent need for strategies to reduce melanosis in the food industry. Cold plasma is an emerging nonthermal food processing technology. This work explores a novel application of cold plasma for the preservation of shrimp quality. This study aimed to evaluate the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). The shrimp samples were divided in two groups: the control group and the plasma group. Samples were exposed to nonthermal plasma for 10 min at a frequency of 500 Hz. Microbiological assays, including total counts of mesophilic and psychrotrophic bacteria, Staphylococcus spp., and Salmonella sp., were performed along with investigations of physicochemical parameters, such as pH, color, water-holding capacity, cooking loss, and shear force. In addition, sensory (quality index method) tests were conducted. The plasma group exhibited a shelf life of 14.07 days, while the control group exhibited a shelf life of 9.78 days. The experimental protocol used in this study was not enough to obtain significant reduction in the bacterial load. However, treatment with the cold plasma contributed to improving the physicochemical properties during storage.

HIGHLIGHTS

  • Discharge of dielectric barriers significantly reduced microbial populations.

  • Treatments resulted in improvement in physical characteristics during storage.

  • Nonthermal plasma provided a 43% (4-day) increase in sample lifetime.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Safety, Food Spoilage, Food Testing, Uncategorized

Research -Insights into Psychrotrophic Bacteria in Raw Milk: A Review

Posted on June 27, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Supply of high-quality dairy products is the goal of every dairy producer throughout the world. However, psychrotrophic bacteria in raw milk, generally comprising bacterial species of the genera Pseudomonas, Acinetobacter, Aeromonas, Serratia, Bacillus, Lactococcus, Microbacterium, and Staphylococcus, are of special concern to the dairy industry because they can produce heat-stable enzymes. These enzymes may withstand various heat treatments during dairy processing, causing quality defects over the product storage period. The levels and diversity of psychrotrophic bacteria in raw milk are tightly linked to natural habitats, milking practices, and hygiene practices of farms in different countries. Most psychrotrophic bacteria can form biofilms on various milk storage and processing equipment, which serve as persistent sources of microbial contamination due to their biotransfer potential. A comprehensive review of the diversity of psychrotrophic bacteria in raw milk, the spoilage potential of these bacteria, the specific technological problems caused by biofilms and heat-resistant enzymes, and potential strategies for controlling dairy spoilage starting at the farm level is needed for improving our understanding of these spoilage bacteria.

HIGHLIGHTS

  • Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene.

  • Biofilms formed by psychrotrophic bacteria are persistent sources of contamination.

  • Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality.

  • Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.

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Posted in Bacillus, Biofilm, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Spoilage, Food Testing, Pseudomonas, Uncategorized

RASFF Alerts – Aflatoxin A – Roasted Pistachios – Groundnuts – Pistachio Bars

Posted on May 31, 2019 by | Leave a comment

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RASFF – aflatoxins (B1 = 18; Tot. = 29 µg/kg – ppb) in roasted pistachios in shell from Turkey, via Belgium in the Netherlands

RASFF – aflatoxins (B1 = 11; Tot. = 21 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 15; Tot. = 18 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 15; Tot. = 18 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 58.7; Tot. = 67.14 µg/kg – ppb) in groundnuts from Egypt in Italy

RASFF – aflatoxins (B1 = 28.2; Tot. = 35.7 µg/kg – ppb) in groundnuts in shell from Egypt in Italy

RASFF – aflatoxins (B1 = 10.6; Tot. = 11.5 µg/kg – ppb) in pistachio bars from Turkey in Germany

RASFF – aflatoxins (B1 = 9.6 µg/kg – ppb) in spice mix from Pakistan in Ireland

RASFF – aflatoxins (B1 = 12.3; Tot. = 14.2 µg/kg – ppb) in pistachio kernels from the United States, via Turkey in Italy

RASFF – aflatoxins (B1 = 14.7; Tot. = 15.4 µg/kg – ppb) in seasoning mix from Pakistan in Ireland

RASFF – aflatoxins (B1 = 164.4; Tot. = 191 µg/kg – ppb) in groundnuts from Egypt in Germany

RASFF – aflatoxins (B1 = 8.8; Tot. = 9 µg/kg – ppb) in seasoning mix from Pakistan in Ireland

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Spoilage, Food Testing, Food Toxin, Mycotoxin, RASFF, Uncategorized

RASFF Alerts – Aflatoxin – Groundnut Spread with Milk Chocolate – Organic Ground Ginger – Dy Chillies -Dried Figs – Groundnuts – Organic Red Chilli Flakes – Hazlenuts and Almonds

Posted on May 17, 2019 by | Leave a comment

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RASFF – aflatoxins (B1 = 3.8; Tot. = 4,7 µg/kg – ppb) in groundnut spread with milk chocolate from Ukraine in Slovakia

RASFF – aflatoxins (B1 = 7; Tot. = 15.6 µg/kg – ppb) in organic ground ginger from Nigeria in the Netherlands

RASFF – aflatoxins (B1 = 11.5 µg/kg – ppb) in dry chillies from Sri Lanka in Norway

RASFF – aflatoxins (B1 = 15; Tot. = 17 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 106; Tot. = 114 µg/kg – ppb) in dried figs from Turkey in France

RASFF – aflatoxins (B1 = 10.4; Tot. = 11.3 µg/kg – ppb) in organic red chilli flakes from India in the UK

RASFF – aflatoxins (Tot. = 18.5 µg/kg – ppb) in shrivelled hazelnut kernels from Georgia in Bulgaria

RASFF – aflatoxins (B1 = >24 µg/kg – ppb) in almonds from the United States in Spain

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Toxin, Moulds, Mycotoxin, Uncategorized

USA – Norovirus Outbreak Associated with Dave and Buster’s in Auburn, WA

Posted on April 12, 2019 by | Leave a comment

Food Poisoning Bulletin norovirus-1080x655

A norovirus outbreak associated with Dave and Buster’s restaurant at 1101 Outlet Collection Way SW, Suite 1057, in Auburn, Washington has sickened at least 12 people, according to King County Public Health. Since April 5, 2019, five people from a single party reported illnesses after eating at that facility on March 31, 2019.

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Posted in food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Virus, Norovirus, Uncategorized, Virus

RASFF Alert – Moulds – Mayonnaise

Posted on April 12, 2019 by | Leave a comment

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RASFF – mayonnaise from Denmark infested with moulds in Denmark

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, food recall, Food Spoilage, Food Testing, mold, Moulds, Uncategorized

USA -Conagra Brands Announces Recall of a Limited Amount of Hunt’s Tomato Paste Cans Due to Potential Presence of Mold

Posted on April 9, 2019 by | Leave a comment

FDA

Conagra Brands, Inc. (NYSE: CAG) is voluntarily recalling a limited amount of Hunt’s Tomato Paste No Salt Added six ounce cans. After the canning process, the final product could have been damaged, creating the potential for mold. Conagra Brands became aware of the issue after receiving calls from consumers.

The products covered by this recall were distributed for retail sale in the U.S. The specific product information is listed below. Given the product may contain mold, consumers are advised not to use it and to either throw it away or return it to the store where originally purchased.

Item Description Case UPC Item UPC Case Batch/Lot Code Item Batch/Lot Code Best By Date
HNT PSTE TOM NSA 12/6Z 00-0-27000-38809-9 00-0-27000-38807-5 5291902510 2105902510 OCT 16
2020

No other Hunt’s products or Conagra Brands’ products are impacted by this recall.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, mold, Moulds, Uncategorized