Category Archives: Food Temperature Abuse

Czech Republic -Jadel – natural, steamed cheese, hand-knitted – Visible Mold/Mould

Posted on January 4, 2024 by | Leave a comment

Potravinynapranyri

Illustrative photo #1

Place of inspection:
Žamberk ( Masarykovo náměstí 87, 564 01 Žamberk )
ID: 03392341
Food group: Milk and milk products / Cheese

Jadel – natural, steamed cheese, hand-knitted
Category: Dangerous foods
Invalid parameter:

fungi visible to the eye

The food had passed its best before date.

Mold was detected on the surface of the food under the intact packaging. Food is not considered safe if it shows signs of spoilage.

Batch: 25.08.
Best before date: 29/10/2023
Packaging: plastic welded foil
Quantity of the product in the package: 110 g
Date of sample collection: 14/11/2023
Reference number: 24-000007-SZPI-CZ
The sample was detected by the official control of the State Agricultural and Food Inspection.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Quality, food recall, Food Spoilage, Food Temperature Abuse, Food Testing, mold, Mould/Mold, Potravinynapranyri, Visible Mould/Mold

France – Mackerel Fillet – Histamine

Posted on January 4, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Fishing and aquaculture products
Product brand name
WITHOUT
Model names or references
Mackerel Fillet
Product identification
Batch
345LTA3052
Start/end date of marketing
From 12/13/2023 to 12/22/2023
Storage temperature
Product to keep in the refrigerator
Health mark
FR.62.160.226CE
Geographical sales area
Bischwiller
Distributors
Super U Bischwiller

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, Scombroid, scombroid poisoning

France – Smoked bacon – Salmonella

Posted on January 2, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
unbranded (sold in the stand section with service)
Model names or references
Smoked bacon
Product identification
Batch
product sold between 12/13/2023 and 12/20/2023
Start/end date of marketing
From 12/13/2023 to 12/20/2023
Storage temperature
Product to keep in the refrigerator
Health mark
/
Further information
Product sold at the charcuterie stand with service between 12/13/2023 and 12/20/2023
Geographical sales area
cora Evreux (27)
Distributors
cora Evreux (27)

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Salmonella

Belgium – Baked pâté with wild mushrooms from the Saint Alby Selection brand – Listeria monocytogenes

Posted on December 22, 2023 by | Leave a comment

afsca

Recall of LS Fresh
Product: baked pâté with wild mushrooms from the Saint Alby Selection brand
Nature of the problem: possible presence of Listeria monocytogenes
In agreement with the AFSCA, LS Frais is withdrawing the baked pâté with wild mushrooms (+-150g) of the Saint Alby Selection brand from sale and recalling it from consumers due to the possible presence of Listeria monocytogenes.

Lidl Belgium asks its customers not to consume this product and to return it to the point of sale in which it was purchased. You will be reimbursed even without presentation of the receipt.

Product description

– Product name: baked pâté with wild mushrooms
– Brand: Saint Alby Selection
– EAN: 2825200000000 – 2825200000005
– Best before date (Best before): 25/12 /2023, 12/30/2023 and 01/01/2024
– Sales period: from 12/01/2023 to 12/18/2023
– Nature of packaging: plastic container
– Weight: +-150g

The product was sold through Lidl stores in Belgium.

For any further information , contact Lidl customer service (+32 (0)2 320 6000)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Listeria, Listeria monocytogenes

Italy – DRIED FIGS SPAIN – Aflatoxin

Posted on December 14, 2023 by | Leave a comment

Salute

Brand : LA TOCONA

Name : DRIED FIGS SPAIN

Reason for reporting : Recall due to chemical risk

Publication date : 13 December 2023

Documentation

Documentation

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Posted in Aflatoxin, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

France – Soups, tomato sauces, chopped vegetables, compotes and coulis – Clostridium botulinum

Posted on December 8, 2023 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Fruits and vegetables
Product brand name
The Prado Gardens
Model names or references
See attached detailed file of the products concerned with their batch numbers.
Product identification
Batch Date
see product list in attachment Minimum durability date between 03/01/2023 and 11/01/2025
Products List
Traceability_reminder__-_jardins_du_prado-12.2023_V2.pdfAttachment
Packaging
Glass jars
Start/end date of marketing
From 03/09/2021 to 11/14/2023
Storage temperature
Product to be stored at room temperature
Further information
These products result from the transformation of organic vegetables by a canning process (autoclaving).
Geographical sales area
Whole France
Distributors
Brand Isère Vercorlait Délices des champs, Country plate Saint-Etienne de Saint Geoirs Airport Comptoir de Co Ziboulab CCAS Champier

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Posted in Clostridium, Clostridium botulinum, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing

RASFF Alert – Histamine -Mackerel Fillet

Posted on December 8, 2023 by | Leave a comment

RASFF

Histamine in mackerel fillet from the Netherlands in Belgium

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, RASFF

Czech Republic -MOZZARELLA, natural un-ripened semi-fat cheese – Visible Mould/Mold

Posted on November 30, 2023 by | Leave a comment

Potravinynapranyri

Illustrative photo #2

Place of inspection:
Olomouc ( Polská 1201/1, 779 00 Olomouc )
ID: 26717701
Food group: Milk and milk products / Cheese

MOZZARELLA, natural unripened semi-fat cheese
Category: Dangerous foods
Invalid parameter:

fungi visible to the eye

It was a raw material for the preparation of dishes. The sample was taken from the loaded package. There was mold visible to the naked eye on the surface of the food. Food is not considered safe if it shows signs of spoilage. Unsuitable storage temperatures of this product were not detected during the inspection.

Expiration date: 04/02/2024
Packaging: Unwrapped technological packaging
Quantity of the product in the package: 9.604 kg
Date of sample collection: 16/10/2023
Reference number: 23-000876-SZPI-CZ
The sample was detected by the official control of the State Agricultural and Food Inspection.

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Spoilage, Food Temperature Abuse, Food Testing, mold, Mould/Mold, Potravinynapranyri, Visible Mould/Mold

RASFF Alerts – STEC E.coli – Raw Salami with Deer Meat – Goat Cheese Salad

Posted on November 17, 2023 by | Leave a comment

RASFF

Verotoxin-producing Escherichia coli (VTEC) in raw salami with deer meat from Italy in Germany

RASFF

Shigatoxin-producing Escherichia coli (STEC) in goat cheese salad from the Netherlands in Germany

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Temperature Abuse, Food Testing, RASFF, STEC, STEC E.coli, VTEC

UK – FSA- Kitchen Life 2

Posted on November 14, 2023 by | Leave a comment

FSA

Kitchen Life 2 (KL2) used motion-sensitive cameras to explore food safety behaviours in 70 households and 31 food business operator (FBO) kitchens. It also captured data using surveys, interviews, and fridge and freezer thermometers. KL2 was commissioned in February 2021 and completed in June 2023. The aim of KL2 was to identify the key food safety behaviours that occur in household and business kitchens and understand the factors influencing these behaviours.

The findings from this study are detailed across seven separate reports, each focusing on a behaviour of interest to the FSA.

Each report explores the behaviour in detail and uses behavioural analysis to identify the factors influencing the behaviour.

The 7 reports are:

  1. Not washing hands with soap after touching meat, fish and poultry
  2. Reusing a chopping board after preparing meat, fish and poultry 
  3. Reusing a tea towel or cloth for multiple purposes
  4. Storing chilled foods at incorrect temperatures 
  5. Not reheating leftovers until steaming hot throughout 
  6. Not checking use-by dates and consuming foods past use-by dates
  7. The creation of food waste

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Quality, Food Safety, Food Safety Management, Food Safety Regulations, food safety training, Food Spoilage, Food Temperature Abuse, Food Testing, Food Toxin