Category Archives: Food Temperature Abuse

USA- FSIS Issues Public Health Alert for Raw Ground Turkey Products Linked to Salmonella Hadar Illness

FSIS USDA

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for approximately 211,406 pounds of raw ground turkey products, produced by Plainville Brands, LLC, a Pennsylvania establishment, due to concerns the products may have caused Salmonella Hadar illness. A recall was not requested because it is believed that the products are no longer available for consumers to purchase.

FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase. Retail locations that may receive returned product from consumers should destroy this product immediately.

The raw ground turkey products were produced on December 18, 2020 through December 29, 2020. The following products are subject to the public health alert:

  • 1-lb. packages of Nature’s Promise Free from 94% LEAN | 6% FAT Ground Turkey with Use by/freeze/sell by date of 1/1/21, 1/3/21,1/4/21, 1/8/21 and 1/10/21 on the front of the package.
  • 1-lb. packages of Wegman 94% LEAN | 6% FAT Ground Turkey with Use by/freeze/sell by date of 1/3/21, 1/4/21, 1/8/21 and 1/10/21 on the front of the package.
  • 3-lb. packages of Wegman 94% LEAN | 6% FAT Ground Turkey with Use by/freeze/sell by date of 1/3/21, 1/4/21, 1/8/21 and 1/10/21 on the front of the package.
  • 1-lb. packages of Plainville Farms Ground White Turkey 93% | 7% Fat with Use by/freeze/sell by date of 1/10/21 on the front of the package.

The products bear establishment number EST. P-244 inside the USDA mark of inspection. These items were shipped to retail locations nationwide.

FSIS and its public health partners, including the Centers for Disease Control and Prevention (CDC), public health and regulatory officials are investigating a multistate outbreak of 28 Salmonella Hadar illnesses in 12 states with onset dates ranging from December 28, 2020 through March 4, 2021. The traceback investigation for one case patient identified the patient consumed ground turkey produced by Plainville Brands, LLC. An intact, unopened package of Plainville Brands’ ground turkey collected from this case-patient’s home tested positive for Salmonella Hadar and was closely related genetically to the sample from the patient. Evidence collected to date does not link all illnesses to this establishment. Based on the continuing investigation, additional product from other establishments may be involved. FSIS continues to work with CDC and state and local public health partners on this investigation and will provide updated information as it becomes available.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw ground turkey that has been cooked to a temperature of 165°F. The only way to confirm the poultry item is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.

Consumers and members of the media with questions about the public health alert can contact Yusef Robb at (323)384-1789 or by email at yusef@tkCommunicationsLLC.com.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

Product Images

Company Information

New Oxford, PA

ESTABLISHMENT ID

P244

PROCESSING CATEGORY

Raw – Not Intact

Company Contact Information

COMPANY MEDIA CONTACT
Company Media Contact
Yusef Robb (323) 384-1789

FSIS Contact Information

MEDIA CONTACT
Congressional and Public Affairs
Veronica Pegram-Williams 202-697-9113

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.

France – France sees increase in foodborne outbreaks

Food Safety News

French public health officials have reported a rise in the number of foodborne outbreaks in 2019 compared to the year before.

Sante publique France, the public health agency, recorded 1,783 outbreaks in the country affecting 15,641 people. In total, 609 people needed hospital treatment and 12 died. In 2018, 1,630 outbreaks were declared affecting 14,742 people.

Winter 2019 saw a spike in outbreak reports with 134 associated with the consumption of oysters reported in December alone compared to between four and 30 in December to January in previous winters.

Vietnam – Woman dies in HCMC after eating toxic vegan pate – Clostridium botulinum

VN Express

kswfoodworld

A 42-year-old woman has died and two others are in critical condition in HCMC after consuming vegan food that might have been contaminated with the botulinum toxin.

The woman, her 16-year-old daughter and 53-year-old sister had bowls of rice vermicelli on March 20. Among its ingredients was pate from an inflated can, indicating possible contamination.

All three women later developed symptoms of muscle weakness, respiratory and circulatory failure. They were rushed from the southern province of Binh Duong to the 115 People’s Hospital in HCMC. While one woman died, the other two were in critical condition as of Thursday.

UK – Home Cooking and Selling Risks

LEX

With the country in lockdown and having more spare time than ever before, there has been a concerning rise in food businesses operating out of people’s homes and selling on social media. Many of these businesses have been set up by people who have lost their jobs or are on furlough, including professional chefs hit by the closure of restaurants. Instead of opening the next market stall or restaurant, they are using the power of Instagram and Facebook to try and succeed in the crowded market.

However, the food safety watchdog has issued an alert that Britons could be putting their health at serious risk as many of these ‘home-cookers’ are not registering as official food businesses, meaning that their food hygiene arrangements are not checked. They are operating under the radar and often you won’t find any trace of them outside of Instagram, not even a website. They simply post a picture of something freshly prepared and the rest of the conversations happens on a ‘DM’ to decide on the price and the location from where the order is to be picked up.

BBC

There has been a “concerning” rise in food businesses operating out of people’s homes during lockdown, according to the food safety watchdog.

Many of them are selling food through social media, putting further pressure on a hygiene inspection system that is under strain because of the crisis.

And other experts are also worried.

“Little food businesses are popping up like mushrooms in lockdown,” said Julie Barratt from the Chartered Institute of Environmental Health (CIEH).

“There are rank outsiders operating off the radar, who think, ‘Oh, my mum can cook’, and confuse cooking with catering,” she added. They sell to locals on apps such as Whatsapp, Instagram and Nextdoor.

Many are failing to register as food businesses, meaning their hygiene arrangements are not checked by local authorities.

But even those that do register are often not getting an inspection – despite new businesses usually being a priority – because the system is struggling to keep up during the pandemic.

Hygiene inspections ceased completely during the first lockdown and since then a scaled-back operation has focused on high-risk cases.

France – Product recall: Monts de Joux brand Mini Mont d’Or – Listeria monocytogenes

Oulah

Product recall: Monts de Joux brand Mini Mont d'Or

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Barcode
3476810000702

▸ Lot
3053

▸ DLC
04/06/2021

▸ Marketing
from 03/03 to 18/03/2021

▸ Health
stamp FR 25.041.001 CE

▸ Consumer service contact
06.07.24.50.16

▸ Source
https://www.auchan.fr/

RASFF Alerts – Aflatoxin – Chilli Flakes – Groundnuts – Organic Pitted Dates – Pistchios – Raw Peanuts – Hazlenuts Halves – Dried Figs

European Food Alerts

RASFF

aflatoxins (B1 = 20.6; Tot. = 22.3 µg/kg – ppb) in chilli flakes from Sri Lanka in Italy

RASFF

aflatoxins (B1 = 8.6; Tot. = 10 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF

aflatoxins (B1 = 4.1 µg/kg – ppb) in organic pitted dates from Pakistan in Finland

RASFF

aflatoxins (B1 = >24 µg/kg – ppb) in pistachios from Iran in Spain

RASFF

aflatoxins (B1 = 204 mg/kg – ppm) in pistachio kernels from Iran, dispatched from Turkey in Italy

RASFF

aflatoxins (B1 = 24; Tot. = 29 µg/kg – ppb) in raw peanuts from Argentina in the Netherlands

RASFF

aflatoxins (B1 = 11.2; Tot. = 48.4 µg/kg – ppb) in hazelnuts halves from Georgia in Bulgaria

RASFF

aflatoxins (B1 = 14.7; Tot. = 15.8 µg/kg – ppb) in dried figs from Turkey in France

RASFF Alert – Histamine – Chilled Tuna Loins

European Food Alerts

RASFF

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

Ireland – Recall of Additional SFC Chicken Products due to the Possible Presence of Salmonella

FSAI

Thursday, 18 March 2021

Summary
Category 1: For Action
Alert Notification: 2021.27 Update 1
Product: SFC Boneless Box; pack size: 550g

SFC Crispy Chicken Dippers; pack size: 200g

Batch Code: All best before dates up to and including 30.06.2022
Country Of Origin: United Kingdom

Message:

Further to the FSAI’s food alert 2021.27, SFC is recalling the above batches of two additional chicken products due to the possible presence of Salmonella. Point-of-sale recall notices will be displayed in the stores where the products were sold.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours.  The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps.  The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers must recall the implicated batches and display a point-of-sale recall notice.

Consumers:

Consumers are advised not to eat the implicated batches.

SFC  boneless box
SFC Dippers

Singapore- Recall ofInstant Satay Spices due to high levels of aflatoxins exceeding permitted levels

Click to access sfa-media-release—recall-of-instant-satay-spices-due-to-high-levels-of-aflatoxins-exceeding-permitted-levels.pdf