Category Archives: Food Temperature Abuse

RASFF Alert – Patulin – Apple Juice

Posted on July 24, 2020 by | Leave a comment

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RASFF – patulin (78.9 µg/kg – ppb) in apple juice from Serbia in Slovakia

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Posted in 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 Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Patulin, Uncategorized

USA -Hostess Brands, LLC Issues Voluntary Recall of Certain Hostess® Raspberry Zingers® Due to the Potential for Mold

Posted on July 23, 2020 by | Leave a comment

FDA

Company Announcement

Hostess Brands, LLC (“Hostess Brands”) is voluntarily recalling certain Hostess® Raspberry Zingers® because the product may develop mold prior to the best by date.

This recall applies to the following Raspberry Zinger® products:

Product Item UPC Batch Best By Date
Hostess Raspberry Zingers (Multi-Pack fresh) 888109110604 H061224000 08/26/2020
H061324000 08/27/2020
H061424000 08/28/2020
H061524000 08/29/2020
Hostess Raspberry Zingers (Multi-Pack frozen) 888109110604 H061524000
Hostess Raspberry Zingers (Single-Serve fresh) 888109010089 H061224000 08/26/2020
H061324000 08/27/2020
H061424000 08/28/2020
Hostess Raspberry Zingers (Single-Serve frozen) 888109010089 H061424000
H061524000
Hostess Raspberry Zingers (Single-Serve grocery 3 count) 888109010089 H061224000 8/26/2020

The products were sold to mass merchandisers, grocery stores, distributors, dollar and discount stores, and convenience stores throughout the United States.

Consumers who have purchased the affected product are urged to discontinue consumption and contact the place of purchase about returning them for a full refund.

This recall does not affect any other Hostess Brands products.

Consumers with questions may contact 1-800-483-7253 Monday through Friday from 8:30 am to 4:30 pm Central Time.

Hostess Brands, LLC

Hostess Brands, LLC is headquartered in Lenexa, Kansas and operates bakeries in Emporia, Kansas, Chicago, Illinois, Columbus, Georgia, Indianapolis, Indiana and through its Voortman Cookies Limited subsidiary, Burlington, Ontario.

For more information about Hostess products and Hostess Brands, please visit hostesscakes.com. Follow Hostess on Twitter: @Hostess_Snacks; on Facebook: facebook.com/Hostess; on Instagram: Hostess_Snacks; and on Pinterest: pinterest.com/hostesscakes.

Contacts

 

LAK Public Relations, Inc.

Marie Espinel, Katie Lewis or Hannah Arnold, 212-575-4545 mespinel@lakpr.com, klewis@lakpr.com or harnold@lakpr.com

Company Contact Information

Consumers:
 1-800-483-7253
Media:
Marie Espinel
 212-575-4545
 mespinel@lakpr.com

 

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Posted in 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, Food Toxin, mold, Mould Toxin, Moulds, Uncategorized

RASFF Alert – Histamine – Frozen Tuna

Posted on July 10, 2020 by | Leave a comment

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RASFF – spoilage (suspicion of high levels of histamine) of frozen tuna from France in France

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Posted in Biotoxin, 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 Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, RASFF, Uncategorized

Research – Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation

Posted on July 5, 2020 by | Leave a comment

JFP

ABSTRACT

Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation on the histamine formers. To understand the effect of gamma irradiation on the histamine-forming bacteria, laboratory isolates of the prolific histamine formers Morganella morganii, Klebsiella variicola, and Proteus vulgaris were exposed to various doses of gamma radiation in nutrient broth and tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle irradiated at 2.0 kGy. K. variicola was highly sensitive to gamma irradiation and was eliminated at a dose of 1.5 kGy. Histamine production also was reduced significantly as the radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine-forming bacteria and reduce the threat of histamine poisoning from seafood.

HIGHLIGHTS
  • Histamine-forming bacteria are highly susceptible to low levels of gamma irradiation.
  • Prolific histamine formers in tuna meat were eliminated by irradiation at 2.0 kGy.
  • Irradiation at 1.5 kGy reduced the level of histamine formers in tuna meat by 4 to 5 log CFU.
  • Histamine formation in tuna meat can be controlled by low levels of gamma irradiation.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Poisoning, Food Safety, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, Klebsiella, Proteus, Research, Uncategorized

RASFF Alerts – Histamine – Yellowfin Tuna – Anchovies

Posted on June 26, 2020 by | Leave a comment

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RASFF – histamine (1333.9 mg/kg – ppm) in thawed yellowfin tuna fillets from Spain, via Slovenia in Hungary

RASFF – histamine (387 mg/kg – ppm) in frozen yellowfin tuna (Thunnus albacares) from India in Italy

RASFF – histamine (up to 196 mg/kg – ppm) in chilled anchovies (Engraulis encrasicolus) from Spain in Italy

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Posted in 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, Histamine, RASFF, Uncategorized

RASFF Alert – Ochratoxin A – Red Wine

Posted on June 26, 2020 by | Leave a comment

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RASFF – ochratoxin A (3.88 µg/kg – ppb) in red wine from Italy in Germany

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Posted in 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 Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Uncategorized

RASFF Alerts – Ochratoxin A – Chilli – Muesli

Posted on June 19, 2020 by | Leave a comment

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RASFF – ochratoxin A (39 µg/kg – ppb) in chilli from China in Germany

RASFF – ochratoxin A (7 µg/kg – ppb) in muesli from the Czech Republic in Slovakia

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Posted in food contamination, Food Hygiene, Food Illness, 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, Ochratoxin, RASFF, Uncategorized

RASFF Alerts – Moulds – Turkish Bread – Croissants

Posted on June 19, 2020 by | Leave a comment

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RASFF – Turkish bread from Germany infested with moulds in the Netherlands

RASFF – croissants from Germany infested with moulds in Greece

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Posted in 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, mold, Moulds, RASFF, Uncategorized

Singapore – Recall of various flavours of “Primula’s Cheese Spread” due to contamination of Clostridium botulinum

Posted on June 19, 2020 by | Leave a comment

SFA

The United Kingdom Food Standards Agency (FSA) has issued a food recall
alert on various flavours of Primula’s Cheese Spread from the United Kingdom due to
contamination with Clostridium botulinum, a bacterium.
2 Under the Singapore Food Regulations, no food sold for consumption shall be
contaminated with any pathogenic microorganisms such as Clostridium botulinum. As
the implicated products were imported into Singapore, the Singapore Food Agency
has directed the importer, Atasco Pte Ltd, to recall the products. The recall is ongoing.
3 Clostridium botulinum produces lethal neurotoxins1
that can lead to an illness
called botulism. Botulism is typically associated with improper cooking and processing
which do not completely eliminate the bacteria and its toxins from the food.
4 Consumers who have purchased the affected products should not consume it.
Those who feel unwell may wish to seek medical attention, and may contact the
importer at 9766 9860 for enquiries and for exchange or refund of products.

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Posted in botulism, Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Uncategorized

Ireland – Recall of all Primula Cheese Spreads in Tubes due to Clostridium botulinum

Posted on June 18, 2020 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2020.33
Product: Primula Cheese ’n’ Prawns (chilled); pack size: 150g;

Primula Cheese ‘n’ Ham (chilled); pack size: 150g;

Primula Original Cheese (chilled); pack size: 150g;

Primula Cheese ‘n’ Chives (chilled); pack size: 150g;

Primula Light Cheese (chilled); pack size: 150g;

Primula Smoky Cheese ‘n’ Paprika (chilled); pack size: 150g;

Primula Spicy Cheese ‘n’ Jalapeno (chilled); pack size 150g;

Primula Easy Squeezy! Original Cheese (ambient); pack size: 100g;

Primula Easy Squeezy! Cheese with Chive (ambient); pack size: 100g;

Primula Easy Squeezy! Cheese with Ham (ambient); pack size: 100g.
Batch Code: All batch codes and all expiry date codes.
Country Of Origin: United Kingdom

Message:

Primula Ltd. (UK) is recalling the above Primula Cheese Spreads in tubes as manufacturing controls that could potentially affect the safety of these products could not be demonstrated satisfactorily by the company.  A recall from consumers is being carried out as a precautionary measure because one product might contain Clostridium botulinum. Point-of-sale recall notices will be displayed in stores supplied with the implicated products.

Nature Of Danger:

The issue relates to controlling factors to prevent the growth of and toxin production by Clostridium botulinum. Botulinum toxin may cause a rare but serious form of food poisoning that can cause paralysis and can be fatal.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated products from sale and to display a point-of-sale recall notice in stores where the affected products were sold.

Wholesalers/distributors are requested to contact their affected customers to advise them to recall the implicated products and provide a point-of-sale notice to their retailer customers.

Consumers:

Consumers are advised not to eat the implicated products.

Primula 1
Primula 2
Primula 3

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Posted in Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, FSAI, Uncategorized