Mould on pita bread from Israel in Denmark
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Category Archives: Food Temperature Abuse
RASFF Alerts – Aflatoxin – Dried Figs – Hazelnut Kernels – Pistachios – Peanuts
AFLATOXIN B1 in RAW HAZELNUTS KERNELS from AZERBAIJAN -NOCCIOLE SGUSCIATE from Azerbaijan in Italy
Aflatoxins in dried figs from Turkey in Austria
Aflatoxinas, higos, Turquía // Aflatoxins, figs, Turkey in Spain
Aflatoxin in peanuts from USA in Norway
Dried figs – aflatoxins from Turkey in Austria and Germany
Aflatoxins in pistachio kernels from Turkey in Italy
Aflatoxins in dried figs from Turkey in Germany
Aflatoxins in dried figs from Turkey in Italy
Alto contenuto di aflatossine in pistacchi in guscio dall’Iran //high content of aflatoxins in pistachios in shell from Iran in Italy
Presenza di aflatossine superiori ai limiti di legge su materia prima pistacchio//aflatoxins above the legal limits on pistachio raw material from Italy in Italy
Posted in Aflatoxin, Aflatoxin B1, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, mold, Mold Toxin, Mould Toxin, Moulds, Mycotoxin
Denmark – Mold/Mould –
Mold growth in cherry sauce
Syltet ApS recalls organic cherry sauce as the product can ferment and develop mold.
Recalled Foods , Published: November 25, 2021
What foods:
Organic Cherry Sauce
Best before: 10/01/2023
Sold in:
Three Menu stores (Domus Vista, Virum and Nærum), five Irma stores (Dragør, Vedbæk, Codanhus, Rødovre and Espergærde), Stengården Gårdbutik and Centerslagteren in Greve.
Company recalling:
Syltet ApS
Cause:
The company has established that there is a risk of fermentation and mold formation in the product.
Risk:
Fermentation and mold formation make the product 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.
Australia – Australians warned not to become complacent about food poisoning
The Food Safety Information Council (FSIC) has urged consumers not to become complacent about food poisoning.
The message comes as part of Australian Food Safety Week which runs from Nov. 13 to 20. The focus is on food safety in emergency situations and how understanding the hazards and preparing for them can help reduce risks associated with foodborne illness and contamination.
Each year, there are an estimated 4.1 million cases of food poisoning in the country which result in 31,920 hospitalizations, 86 deaths and a million visits to doctors.
Posted in food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Research
RASFF Alerts – Aflatoxin – Dried Figs – Pistachios – Groundnuts
Aflatoxins in roasted and salted pistachios from Turkey in Germany
Aflatoxins in pistachios in shell from Turkey in Germany
Aflatoxin in Egyptian groundnuts in the Netherlands
Aflatoxins in figs from Turkey in Germany
Aflatoxins in dried figs from Turkey in Poland
Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
USA -Euro Foods Dba Citterio USA Corp. Recalls Salame Stick Products Due To Possible Salmonella Contamination
WASHINGTON, Nov. 10, 2021 – Euro Foods, a Freeland, Penn. establishment, is recalling approximately 119,091 pounds of salame stick products that may be contaminated with Salmonella the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS issued a public health alert for the salame stick products on October 29, 2021, believing that the product was no longer in commerce. However, following this alert, FSIS observed product available at one retail location and two Citterio salame stick samples previously collected by the California Department of Public Health have tested positive for Salmonella.
The Italian-style salame stick items were produced prior to October 25, 2021. The following products are subject to recall [view label]:
- 2-oz. packages containing Citterio “Premium Italian-Style Salame Sticks ALL NATURAL” with “best by” dates through January 23, 2022, located next to the barcode.
The products subject to recall bear establishment number “EST. 4010” inside the USDA mark of inspection. These items were shipped to retail locations nationwide and exported to Bermuda.
FSIS has been working with the Centers for Disease Control and Prevention (CDC) and state public health partners to investigate a multistate outbreak of 31 Salmonella I 4,[5],12:i:- illnesses in 10 states with onset dates ranging from September 18, 2021 through October 18, 2021. The epidemiologic and traceback investigation identified that ill people consumed Citterio Italian-style Salame Sticks produced by Euro Foods Inc. Two unopened, intact, packages of Citterio Italian-style Salame Sticks collected by the California Department of Public Health as part of the ongoing investigation tested positive for Salmonella. Further testing is ongoing to determine if the product samples are related to the outbreak. FSIS continues to work with federal and state public health partners to determine if there are additional illnesses linked to these products.
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 6 hours to 6 days 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 is concerned that some product may be in consumers’ pantries or refrigerators. 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.
RASFF Alert- Ochratoxin – Spray Dried Soluble Coffee
Ochratoxin A in spray dried soluble coffee from India in Romania
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
RASFF Alerts – Mold/Mould Growth in Chilli Flakes
Mold growth in chili flakes from Germany in Denmark
Research – Healthcare-associated foodborne outbreaks in high-income countries: a literature review and surveillance study, 16 OECD countries, 2001 to 2019
Yearly, 23 million foodborne disease illnesses and 5,000 deaths are estimated in the World Health Organization (WHO) European Region, and 41 foodborne Disability Adjusted Life Years (DALYs) per 100,000 population were estimated for the WHO Sub-Region EUR A in 2010 [1]. In Europe, a total of 5,146 foodborne and waterborne outbreaks, including 48,365 cases of illness and 40 deaths were reported to the European Food Safety Authority (EFSA) in 2018 [2]. Vulnerable populations, including elderly patients, immunocompromised patients, children younger than five years old and pregnant women are more susceptible to foodborne infections and are more prone to develop severe courses of disease compared with healthy people [3]. Therefore, healthcare is a setting where foodborne outbreaks (FBO) can cause considerable morbidity and mortality. In 2020, 20.6% of the European Union (EU) population was aged 65 years and older [4]. As the proportion of elderly people is projected to further increase, the share of the vulnerable population as patients in healthcare facilities (HCF) is likely to increase and thereby the risk associated with healthcare-associated foodborne outbreaks (HA-FBO). Personnel (medical and non-medical staff, food handlers etc) of HCF may also be at risk for HA-FBO and be a source of further spread in healthcare settings and elsewhere. This can cause major disruption of services [5].
So far, literature reviews have covered pathogens responsible for HA-FBO, including Salmonella [6], Listeria monocytogenes [7–9] and norovirus [10,11] and focused on microbiological food safety issues in healthcare settings [5,12]. Between 2014 and 2019, a listeriosis outbreak in Germany affected 13 cases who had an inpatient stay in 12 different HCF during the incubation period [13]. In the United Kingdom (UK) in 2019, nine listeriosis cases of which seven died, had consumed sandwiches in seven HCF during the incubation period [14].
We conducted a literature review to describe the causative agents including bacteria, viruses, parasites and fungi, the incriminated food vehicles and other outbreak characteristics of HA-FBO in 37 countries that are members of the Organisation for Economic Cooperation and Development (OECD) [15]. Furthermore, we analysed German surveillance data and data from the EFSA on HA-FBO. The aim of this article is to describe the current status of HA-FBO in order to improve surveillance and provide public health recommendations for prevention.
Posted in Contaminated water, food bourne outbreak, food contamination, food death, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, Norovirus, outbreak, Research, Salmonella, Water, water microbiology, Water Safety
France – Whole mackerel and fillets sold in the seafood department – Histamine
Identifying information for the recalled product
- Product category Food
- Product sub-category Fishery and aquaculture products
- Product brand name Unbranded
- Names of models or references Whole mackerel and Mackerel fillets
- Product identification
Lot see list of products attached - Products List Product_list.pdf Enclosed
- Start date / End of marketing From 08/10/2021 to 14/10/2021
- Storage temperature Product to be stored in the refrigerator
- Geographical sales area Auchan Semur-en-Auxois
- DistributorsAuchan Semur in Auxois
- List of points of sale Address_Auchan_Semur.pdf
Practical information regarding the recall
- Reason for recall Presence of histamine
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, Toxin
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