Brand : PORTICELLO
Name : TUNA IN SUNFLOWER OIL CAN FROM GR. 1730
Reason for reporting : Recall due to microbiological risk
Publication date : 7 October 2020
KSWFoodWorld
Category Archives: Food Temperature Abuse
France – Product recall: L’œuf des Collines brand medium open-air egg – Salmonella
ENCOUNTERED PROBLEM
Presence of salmonella
PROPOSED SOLUTION
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.
FURTHER INFORMATION
▸ Presentation
In boxes of 6 or 12 and trays of 30 eggs
▸ Recommended consumption date
from 05/10/20 to 21/10/20
▸ Lot
1FRUFC01
▸
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: qualite.odc@gmail.com
▸ Source
https://www.auchan.fr/
Posted in food contamination, 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, microbial contamination, Microbiology, Oulah, Salmonella, Salmonella in Eggs, Uncategorized
RASFF Alerts – Aflatoxin – Milk – Chilli Mix -Groundnuts – Chilli Powder –
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
Posted in Aflatoxin, food contamination, 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, Mould Toxin, Mycotoxin, RASFF, Toxin
Research – Fate of aflatoxins during almond oil processing
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.
Posted in Aflatoxin, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Temperature Abuse, Food Testing, Food Toxin, microbial contamination, Microbiology, mold, Mould Toxin, Mycotoxin
FAO and WHO to relook at Listeria in RTE foods
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.
Posted in food contamination, food death, Food Hygiene, Food Illness, 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, Listeria, Listeria monocytogenes
RASFF Alert – Pseudomonas fluorescens – Mozzarella
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, Pseudomonas, Pseudomonas fluorescens, RASFF
Wales – Information – Company fined after five suffer food poisoning from fish
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.
Posted in Bacteria, bacterial contamination, Clostridium botulinum, food contamination, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Technology, Food Temperature Abuse, Food Testing, Food Toxin
Canada – Happy Planet brand Berkeley Butternut Squash Soup and Thai Coconut Soup recalled due to spoilage
- Recall / advisory date:
- September 25, 2020
- Reason for recall / advisory:
- Microbiological – Non harmful (Quality/Spoilage)
- Hazard classification:
- Class 3
- Company / Firm:
- Happy Planet Foods Inc.
- Distribution:
- National
- Extent of the distribution:
- Retail
- Reference number:
- 14033
Affected products
| Brand Name | Common Name | Size | UPC | Code(s) on Product |
|---|---|---|---|---|
| Happy Planet | Berkeley Butternut Squash Soup | 2 x 832 ml | 7 79172 61647 9 | All Best Before dates from 2020OC30 up to and including 2020DE05 |
| Happy Planet | Thai Coconut Soup | 2 x 832 ml | 7 79172 61644 8 | All Best Before dates from 2020OC28 up to and including 2020DE08 |
Public enquiries and media
- Public enquiries
- Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
USA – Game Day Food Safety Tips
Tackling a game day gathering? Play by these rules and keep the runs on the field.
Make sure your game day gathering is memorable for all the right reasons! Follow these six tips to avoid food poisoning:
1. Keep it clean.
- Wash your hands with soap and running water for at least 20 seconds before, during, and after preparing food and before eating. Also, wash your hands after using the bathroom and touching pets.
- Wash your cutting boards,external icon dishes, utensils, and countertops with hot, soapy water after preparing each food item.
- Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peel—so dirt and germs on the surface do not get inside when you cut.
2. Cook it well.
Cooking food to the right temperature kills harmful germs. Use a food thermometer to check meat, egg, and microwaved dishes on your menu.
- Make sure chicken wings (and other poultry) reach an internal temperature of at least 165°F. Ground beef and egg dishes should reach at least 160°F. Check the safe internal temperatureexternal icon for other foods.
- Follow cooking directions on the package when cooking frozen food in the microwaveexternal icon.
3. Keep it safe.
- If preparing food in advance, divide cooked food into shallow containersexternal icon to cool. This encourages rapid, even cooling. Put the cooked food in a refrigerator or freezer as soon as possible—always within 2 hours of cooking (1 hour if the outdoor temperature is above 90°F).
- Keep hot foods at 140°F or warmer. Use chafing dishes, slow cookers, and warming trays to keep food hot.
- Keep cold foods, like salsa and guacamole, at 40°F or colder. Use small service trays or nest serving dishes in bowls of ice.
- Getting takeout or delivery? Make sure to keep hot foods hot and cold foods cold.
- Divide large pots of food, such as soups or stews, and large cuts of meats, such as roasts or whole poultry, into small quantities for refrigeration to allow them to cool quickly and minimize time in the temperature “danger zone” between 40°F and 140°F.
4. Watch the time.
- Follow recommended cooking and standing timesexternal icon.
- Areas of the food that are not completely cooked (cold spots) can provide a hiding place for germs.
- Always follow directions for the standing time—the extra minutes food should rest to finish cooking.
- Keep track of how long food stays out for serving.
- Throw away any perishable foods that have been out at room temperature for 2 hours or more.
5. Avoid mix-ups.
- Separateexternal icon raw meats from ready-to-eat foods like veggies when preparing, serving, or storing foods.
- Use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs.
- Offer guests serving utensils and small plates to discourage them from eating dips and salsa directly from the bowls.
6. Store and reheat leftovers the right way.
- Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate or freeze.
- Refrigerate leftover foods at 40°F or below as soon as possible and within 2 hours of preparation. It’s OK to put hot foods directly into the refrigerator.
- Refrigerateexternal iconleftovers for 3 to 4 days at most. Freeze leftovers if you won’t be eating them soon.
- Reheat leftovers to at least 165°F before serving. This includes leftovers warmed up in the microwave.
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