Brand : Salumificio Bonalumi srl
Name : Sausage
Reason for reporting : Recall due to microbiological risk
Publication date : 24 December 2021
Click to access C_17_PubblicazioneRichiami_1619_azione_itemAzione0_files_itemFiles0_fileAzione.pdf
| Lot | Dated | |
|---|---|---|
| 493 | Use-by date 12/30/2021 | |
Food
December 23, 2021
Smoked gourmet goose breast – top quality
Manufacturer
Klaas + Pitsch Fleisch- & Wurstwaren GmbH Industriestr. 51 57258 Freudenberg Sales via real and Metro
In the course of a self-monitoring test, Salmonella spp. positive / 25g detected.
60 g, cut
Best before date 05/01/2022 and 13/01/2022
Lots L439 and L540
For further information, please refer to the attached press release / the attached recall letter.
Surveillance of notified Campylobacter enteritis in Germany revealed a recurrent annual increase of cases with disease onset several days after the Christmas and New Year holidays (“winter peak”). We suspected that handling and consumption of chicken meat during fondue and raclette grill meals on the holidays were associated with winter peak Campylobacter infections. The hypothesis was investigated in a case–control study with a case-case design where notified Campylobacter enteritis cases served as case-patients as well as control-patients, depending on their date of disease onset (case-patients: 25/12/2018 to 08/01/2019; control-patients: any other date between 30/11/2018 and 28/02/2019). The study was conducted as an online survey from 21/01/2019 to 18/03/2019. Adjusted odds ratios (aOR) were determined in single-variable logistic regression analyses adjusted for age group and sex. We analysed 182 data sets from case-patients and 260 from control-patients and found associations of Campylobacter infections after the holidays with meat fondue (aOR 2.2; 95% confidence interval (CI) 1.2–3.8) and raclette grill meals with meat (aOR 1.5; 95% CI 1.0–2.4) consumed on the holidays. The associations were stronger when chicken meat was served at these meals (fondue with chicken meat: aOR 2.7; 95% CI 1.4–5.5; raclette grill meal with chicken meat: aOR 2.3; 95% CI 1.3–4.1). The results confirmed our initial hypothesis. To prevent Campylobacter winter peak cases in the future, consumers should be made more aware of the risks of a Campylobacter infection when handling raw meat, in particular chicken, during fondue or raclette grill meals on the holidays.
Posted in Campylobacter, Campylobacter jejuni, 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 Safety, Food Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
Histamine in frozen mackerel (Scomber japonicus) from China in Poland
Histamine in dried, frozen yellowstripe trevally (Selaroides leptolepis) from Thailand in Germany
Histamine in organic raw milk cheddar cheese from Ireland in the UK
Posted in 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 Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, RASFF, Toxin
Aflatoxins (B1 = 15.7; Tot. = 19.9 µg/kg – ppb) in roasted pistachios in shell from Turkey, via Bulgaria in Austria, France and Germany
Aflatoxins in dried figs from Turkey in Austria, Czech Republic, Germany, Slovakia and Luxembourg
Aflatoxin in hazelnuts from Azerbaijan in Germany and Slovakia
Aflatoxins (B1 = 3.8; Tot. = 21.8 µg/kg – ppb) in hazelnuts from Georgia in Italy and Bulgaria
Aflatoxin in crispy peanut candies from Russia in Latvia
Aflatoxins in pistachios in shell from Turkey in Germany
Aflatoxin above legal limit in shelled pistachios from Iran in Italy
Aflatoxin B1 in Hazelnut kernels from AZERBAIJAN in Italy and Luxembourg
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 Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
Salmonella (S.Enteritidis) in fresh chicken thigh meat from Poland in Lithuania
Salmonella in Talinum triangulare and Gnetum africana from Cameroon in Finland
Salmonella in Brazilian black pepper in the Netherlands
Salmonella enterica ser. Enteritidis in chilled poultry meat from Poland in Slovakia
Salmonella Newport, Salmonella Poona, Salmonella Infantis, Salmonella Reading 0:5- and Salmonella Rubislaw in black pepper from Brazil in Germany
Salmonella Newport in chilled chicken meat from Poland in the Czech Republic and Netherlands
Salmonella enterica ser. Infantis (detected /25g) in chilled chicken breast fillets from Poland in Italy
Salmonella in black pepper from Brazil in the Netherlands
Salmonella Rubislaw, Salmonella Freetown, Salmonella Kiambu, Salmonella Newport, Salmonella Poona and Salmonella Sandiego O:5- in black pepper from Brazil in Germany
Salmonella Minnesota, Salmonella Oranienburg, Salmonella Morehead and Salmonella Saphra in black pepper from Brazil in Germany
Salmonella spp. in turkey carcasses from Poland in Cyprus
Salmonella Braenderup, Salmonella Dreetown and Salmonella Abaetetuba in black pepper from Brazil in Germany
Salmonella typhimurium in beef from Estonia in Finland
Salmonella enterica ser. Enteritidis (in 2 out of 5 samples /25g) in chilled chicken breast fillets from Poland in Sweden
Salmonella spp. in cozze “Mitilo Spagna” prodotto da Co.Pe.MO Soc. Coop. – Ancona from Italy in Italy
Salmonella Javiana, Salmonella Newport, Salmonella Poona and Salmonella Abaetetuba in black pepper from Brazil in Germany
Salmonella in pork meat from Germany in Finland
Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in frozen meat from chickens reared in Czech Republic and slaughtered in Poland
Salmonella spp. in chilled chicken breast from Poland in France in the Netherlands and UK
Posted in food contamination, 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 Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella Poland, salmonellosis
In a follow-up on the gastrointestinal illness outbreak that affected 118 passengers and crew onboard a recent Viking Cruise Lines Viking Sea voyage, The Centers for Disease Control Prevention Vessel Sanitation Program (CDC-VSP) reported the causative agents as Vibrio (no species indicated) and E. coli on Wednesday.
This is the first and only cruise ship outbreak investigated and reported by VSP this year.
Posted in E.coli, food bourne outbreak, food contamination, Food Hazard, 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 Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Norovirus, outbreak
Recalled Foods , Published: December 23, 2021
What foods:
Coop 365 Jumbo Fuldkornspita
Net content: 320g
Best before date: 21.01.2022
EAN-Code: 7340011469377
Änglamark Pita bread
Net content: 320g
Best before date: 02.09.2022
EAN-Code: 7340191103238
Sold in:
Super, Dagli’Brugsen , Kvickly, Fakta, Coop 365 and Irma as well as on Coop.dk MAD
Company recalling:
ISRASCAN / GymPoint EXPORT IMPORT
Cause:
The company has established that there is a risk of mold in the products.
Risk:
Mold formation makes the product kernels unsuitable as food.
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to deliver the products back to the store where they were purchased or to discard them.
| Lot | ||
|---|---|---|
| product sold between 12/01/2021 and 12/19/2021 | ||
