Category Archives: Food Spoilage

RASFF Alert – Mould – Mayonnaise

Posted on December 21, 2018 by | Leave a comment

RASFF-Logo

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 Safety, Food Safety Alert, Food Spoilage, Food Testing, mold, Moulds, RASFF, Uncategorized

USA – Valley Fine Foods Recalls Meat and Poultry Products due to Possible Adulteration

Posted on October 15, 2018 by | Leave a comment

FSIS USDA USDA

WASHINGTON, Oct. 11, 2018 – Valley Fine Foods, a Forest City, N.C. establishment, is recalling approximately 35,516 pounds of heat-treated, not fully cooked meat and poultry products that may be adulterated due to presence of spoilage organisms that have rendered it unwholesome and unfit for human food, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The heat-treated, not fully cooked, refrigerated meat and poultry products were produced on various dates from Aug. 15, 2018 through Oct. 4, 2018. The following products are subject to recall:  [View Labels here (PDF only)]

  • 12-oz. tray packages containing “SIMPLE DISHES™ Chicken Penne Alfredo” with case code #19034, case UPC code 1-07-42753-34709-0, and “BEST IF USED BY” “10/09/18” through “11/25/18”. Unit UPC 7-42753-34709-3.
  • 12-oz.  tray packages containing “SIMPLE DISHES™ Chicken Primavera” with case code #19033, case UPC code 1-07-42753-34708-3, and “BEST IF USED BY” “10/09/18” through “11/25/18”. Unit UPC 7-42753-34708-6.
  • 12-oz. tray packages containing “SIMPLE DISHES™ Italian Sausage Ziti” with case code #19035, case UPC code 1-07-42753-34711-3, and “BEST IF USED BY” “10/09/18” through “11/25/18”. Unit UPC 7-42753-34711-6.
  • 12-oz.  tray packages containing “SIMPLE DISHES™ Rigatoni with Meatballs and a Mushroom Cream Sauce” with case code #19036, case UPC Code of 1-07-42753- 34710-6 and “BEST IF USED BY” “10/09/18” through “11/25/18”.  Unit UPC 7-42753-34710-9.

The products subject to recall bear the establishment number “ P-22102B” or “M-22102B” on the side of the product package. These items were shipped retail locations in California, Connecticut, Maryland, Massachusetts, Michigan and North Carolina.

The problem was discovered on Oct. 4, 2018 by the establishment’s research and development department during routine internal testing. FSIS was notified on Oct. 10, 2018.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

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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

USA – FSIS urges the public to check homes for recalled meat, chicken entrees

Posted on October 12, 2018 by | Leave a comment

Food Safety News

Valley Fine Foods is recalling more than 35,000 pounds of refrigerated Simple Dishes brand pasta entrees containing meat and chicken after discovering the products might be contaminated with “spoilage organisms.”

The Forest City, NC, company reports it produced the recalled products from Aug. 15 through Oct. 4. The products are heat-treated, but are not fully cooked, according to a recall notice posted by the USDA’s Food Safety and Inspection Service (FSIS).

Some of the Simple Dishes products have Nov. 25 best-if-used-by dates, prompting FSIS to urge consumers to check their homes for the chicken and meat pasta dishes. No one should eat any of the recalled products. Company and government officials say the products should immediately be thrown away or returned to the place of purchase.

“The problem was discovered on Oct. 4 by the establishment’s (Valley Fine Foods) research and development department during routine internal testing. FSIS was notified on Oct. 10,” according to the recall notice. As of the posting of the notice Thursday evening, no confirmed illnesses had been reported in relation to the recalled products.

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Posted in 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 – Insights into Bacterial Milk Spoilage with Particular Emphasis on the Roles of Heat-Stable Enzymes, Biofilms, and Quorum Sensing

Posted on September 24, 2018 by | Leave a comment

Journal of Food Protection Raw Milk Food Safety KSW Foodworld

Milk spoilage caused by psychrotrophic bacteria and their heat-stable enzymes is a serious challenge for the dairy industry. In many studies, spoilage has been explored based on the simplistic view of undesirable enzymes produced by planktonic cells. Recently, biofilms and quorum sensing (QS) have been suggested as important factors in the deterioration of milk, which opens new avenues for investigation of the processes and challenges. Production and heat stability of enzymes are enhanced in biofilms, mainly because of inherent differences in physiological states and protective shielding by extracellular polymeric substances. QS plays a key role in modulating expression of hydrolytic enzymes and biofilm formation. To date, few studies have been conducted to investigate the complex interplays of enzyme production, biofilm formation, and QS. This review provides novel insights into milk spoilage with particular emphasis on the roles of biofilms and QS and summarizes potential effective strategies for controlling the spoilage of milk.

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Posted in Biofilm, Food Microbiology, Food Microbiology Blog, Food Spoilage, Microbiology, Uncategorized

Ireland -PepsiCo Recalls a Batch of Tropicana Trop50 Multivitamins Juice Due to Fermentation

Posted on July 30, 2018 by | Leave a comment

FSAI

Summary
Category 2: For Information
Alert Notification: 2018.27
Product: Tropicana Trop50 Multivitamins Juice; pack size: 1 Litre
Batch Code: ‘Best-before’ date: 14/10/18 CHO
Country Of Origin: United Kingdom

Message:

As a precautionary measure, PepsiCo is initiating a recall of its Tropicana Trop 50 Multivitamins Juice, due to fermentation. This is causing spoilage of the implicated batch. Bottles may appear bloated, sediment may be present, or the juice may appear fizzy. The flavour of the product is also likely to be noticeably impacted. Point-of-sale recall notices will be displayed in stores that sold the implicated batch.

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Posted in food recall, Food Spoilage, Recall, Uncategorized

UK -PepsiCo recalls Tropicana Trop 50 Multivitamins Juice

Posted on July 30, 2018 by | Leave a comment

FSA

As a precautionary measure, PepsiCo is undertaking a recall of its Tropicana Trop 50 Multivitamins Juice, due to fermentation. This is causing spoilage of the implicated batch.

Product details

Tropicana Trop 50 Multivitamins Juice
Pack size 1 litre
Best before 14/10/2018

No other PepsiCo products are known to be affected.

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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, fsa, Uncategorized

UK – Babease Limited recalls pouches of Broccoli, Parsnip & Lentils Baby Food due to the presence of spoilage organisms.

Posted on July 23, 2018 by | Leave a comment

FSA

Babease Limited is recalling three batches of “Broccoli, Parsnip & Lentils with Onion, Tomato, Quinoa, Fennel, Rapeseed Oil & Herbs” baby food because of the presence of spoilage organisms at unknown levels which may make this product unsafe to eat.

Product details

Broccoli, Parsnip & Lentils with Onion, Tomato, Quinoa, Fennel, Rapeseed Oil & Herbs
Pack size 130g
Batch code 02.06.2019-1, 02.06.2019-2, 02.06.2019-3
Best before 2 June 2019

No other Babease Limited products are known to be affected.

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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, Uncategorized

Research – Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages

Posted on July 22, 2018 by | Leave a comment

Journal of Food Protection

Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 μL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 μL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion‐type sausage.

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Posted in Food Hygiene, Food Microbiology, Food Microbiology Blog, Food Safety, Food Spoilage, Food Testing, Research, Uncategorized

RASFF Alert- E.coli – Raw Milk Cheese

Posted on March 16, 2018 by | Leave a comment

kswfoodworld food safety poisoning

RASFF-high count of Escherichia coli (>1500000 CFU/g) in raw milk cheese from France in France

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Posted in E.coli, Food Safety, Food Safety Alert, Food Spoilage, RASFF, Raw Milk, raw milk cheese, Uncategorized

Research – Poultry Food Safety Control Interventions in the Domestic Kitchen

Posted on February 27, 2014 by | Leave a comment

Wiley Online Library imagesCAYZ5I84

Research was undertaken to investigate cross-contamination of the domestic kitchen environment during poultry fillet preparation using a streptomycin-resistant strain of Pseudomonas fluorescens as a model organism. The potential role of a cook-in-the-bag technology to control this cross-contamination was also investigated. Poultry fillets were inoculated with P. fluorescens (6.06 log10 CFU/cm2). Six people were challenged to unpack, defrost, cut and cook without contaminating the preparation environment. After preparation, the chopping board, knife blade, dishcloth, refrigerator handle, oven handle, oven buttons, draining board, tap, microwave handle, microwave buttons, plate, tinfoil and press handle were tested for the presence of the P. fluorescens strain, before and after washing. The experiment was then repeated with a precut cook-in-the-bag product. In a separate experiment, the effect of freezing and frozen storage (−20C) on Campylobacter and the sensory attributes of chicken fillets were investigated. The cook-in-the-bag approach considerably reduced the incidence and levels of cross-contamination in the domestic kitchen. Freezing significantly (P < 0.05) reduced the Campylobacter counts on inoculated fillets after 7 days at −20C (1.73 log10 CFU/g). While there was no adverse effect on taste, fillets that had been frozen were significantly more “firm” and “less moist” as compared with fresh product.

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Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Spoilage, Food Testing, Hygiene, Illness, Laboratory, Microbiology, Pathogen, Pseudomonas, Research

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