Category Archives: Food Temperature Abuse

Canada – Food Recall Warning – Alwatania brand Liquid Tahina recalled due to Salmonella


Alwatania - Liquid Tahina - 18 kg - front

Recall details

Ottawa, October 15, 2020 – The food safety warning issued on October 11, 2020 has been updated to a food recall warning and includes additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Migahid & Elsawi Co. Ltd. is recalling Alwatania brand Liquid Tahina from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

Recalled products

Brand Product Size UPC Codes
Alwatania (Arabic characters only) Liquid Tahina 350 g 6 224007 246221 PRO : 20/05/2019
EXP : 19/05/2021
Alwatania (Arabic characters only) Liquid Tahina 750 g 6 224007 246191 PRO : 20/05/2019
EXP : 19/05/2021
Alwatania Liquid Tahina 18 kg None PRO : 20/05/2019
EXP : 19/05/2021

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.


This warning was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.


There have been no reported illnesses associated with the consumption of these products.

Hong Kong – Mycotoxins in Spices


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.

Italy – PORTICELLO – TUNA IN SUNFLOWER OIL CAN FROM GR. 1730 – Micro Contamination




Reason for reporting : Recall due to microbiological risk

Publication date : 7 October 2020



France – Product recall: L’œuf des Collines brand medium open-air egg – Salmonella


Product recall:: Medium free-range egg X12 from L'œuf des Collines


Presence of salmonella


Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.

Foodborne illnesses caused by salmonella result in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more serious in young children, immunocompromised people and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.


▸ Presentation
In boxes of 6 or 12 and trays of 30 eggs

▸ Recommended consumption date
from 05/10/20 to 21/10/20

▸ Lot

Packager code FR.26.014.052

▸ Marketing date
from 09/11/20 to 09/28/20

▸ Consumer service contact

SAS DEROUX FRERES – L’Œuf des Collines is available to consumers to answer their questions on the following email address:

▸ Source

RASFF Alerts – Aflatoxin – Milk – Chilli Mix -Groundnuts – Chilli Powder –

European Food Alerts


aflatoxins (Tot. = 0.214 µg/kg – ppb) in milk from Italy in Italy


aflatoxins (B1 = 26.8; Tot. = 78.8 µg/kg – ppb) in chili mix powder from Ethiopia, packaged in Germany in Switzerland


aflatoxins (B1 = 8.2; Tot. = 9.4 µg/kg – ppb) in groundnuts from the United States in the Netherlands


aflatoxins (B1 = 7.9; Tot. = 9.1 µg/kg – ppb) in groundnuts from Argentina in the Netherlands


aflatoxins (B1 = 16.4; Tot. = 17.4 µg/kg – ppb) in chilli powder from Sri Lanka in the UK


aflatoxins (B1 = 11; Tot. = 13 µg/kg – ppb) in groundnuts from India, via Switzerland in the Netherlands

Research – Fate of aflatoxins during almond oil processing

Journal of Food Protection

Almonds rejected as inedible are often used for production of almond oil. However, low-quality almonds are frequently contaminated with aflatoxins, and little is known regarding transfer of aflatoxins to almond oil during processing. In this study, oil was produced from reject almonds by hexane extraction. Of 19 almond samples that were naturally contaminated with aflatoxins, 17 oil samples contained measurable amounts of aflatoxins, and aflatoxin content of contaminated oil was correlated with aflatoxin content of the nuts. However, oil aflatoxin levels were not correlated with the oxidation level of the oil as measured by percent free fatty acids and peroxide value. Adsorbents used in oil refining were tested for their ability to remove aflatoxins from contaminated oil. Fuller’s earth and bentonite were the most effective, removing 96% and 86% of total aflatoxins from contaminated oil samples, respectively. Treatment with diatomaceous earth, in contrast, had no effect on aflatoxin levels in oil. These results show that oil refining steps using mineral clay adsorbents may also function to remove aflatoxins from contaminated oil.

FAO and WHO to relook at Listeria in RTE foods

Food Safety News

FAO and WHO experts are to look again at Listeria monocytogenes in ready-to-eat (RTE) foods.

The move by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) is due to developments in diagnostics and changes in the epidemiology of listeriosis outbreaks.

The Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) is planned for Oct. 20 to Nov. 6.

RASFF Alert – Pseudomonas fluorescens – Mozzarella

European Food Alerts


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

Wales – Information – Company fined after five suffer food poisoning from fish

Food Safety News

A catering company in Wales has been fined in relation to five people who became ill from eating mackerel in July 2019.

DM Catering (Pembs) Ltd. was fined £2,550 ($3,300) by Haverfordwest magistrates in late September after pleading guilty to storing foods likely to support the growth of pathogenic microorganisms or the formation of toxins at a temperature above 8 degrees C (46.4 degrees F).

The prosecution was brought by Pembrokeshire County Council’s Environmental Health department.

UK -FSA launches consultation into shelf-life guidance for vacuum and modified atmosphere packed chilled beef, lamb and pork



The Food Standards Agency (FSA) has today launched a formal six-week consultation with key stakeholders to inform a review of the guidance on the safety and shelf-life of vacuum and modified atmosphere packed (VP/MAP) chilled beef, lamb and pork.

Currently, the FSA guidance (Opens in a new window)advises that the maximum shelf-life of VP/MAP chilled beef, lamb and pork should be 10 days , unless suitable controls are in place to appropriately reduce associated risks.

This summer the FSA, industry and other partners signed up to a joint statement, committing to working together to review the existing guidance and consider possible changes.

For more information about the consultation and to take part, visit the FSA consultation webpage.  The consultation will close on 11 November 2020.