Presence of histamine
Do not consume and return to the point of sale for reimbursement
▸ DLC
04/23/2021
▸ Start / end date of marketing
From 04/15/2021 to 04/16/2021
▸
SUPER U PASSY dispensers
▸ Consumer service contact
0450782092
▸ Source
PASSYDIS SA SUPER U PASSY
Presence of Listeria monocytogenes
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.
People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.
▸ Model names or references
Salmon with sorrel sauce sold in the Around the counter section (CARREFOUR snacking section in the gallery) and in the Charcuterie section in self-service trays ONLY
▸ Barcode
1111111111111
▸ Lot
sold on 04/28/2021
▸ Packaging
tray
▸ Start date / End of marketing
04/28/2021
▸
CARREFOUR Sartrouville distributors ONLY
▸ Contact
customer service 0969397000
▸ Source
CARREFOUR SARTROUVILLE (Hypermarket)
ESCHERICHIA COLI IN LIVE SPINY DYE-MUREX (BOLINUS BRANDARIS) FROM ITALY in Spain
Stec in meat from Argentina in Multiple EU Countries
Shigatoxin-producing Escherichia coli in frozen lamb loins from New Zealand in Italy
STEC in beef from Argentina via the Netherlands in Multiple EU Countries
Shigatoxin-producing Escherichia coli in chilled beef rump and loin sets from Paraguay in the Netherlands
E. coli stec in fresh meat from Argentina in Spain
Moulds in tapas cheese from Spain in Denmark
Soaking “sprouted” foods in cold water, rather than the more common practice of soaking at ambient temperature, lowers the risk of salmonella growth on these increasingly popular healthy snack foods, according to an Oregon State University study.
The study, published in Food Protection Trends, demonstrates the risk of “sprouting” practices and presents practical strategies to improve safety of these raw foods, said Joy Waite-Cusic, associate professor of food safety systems in OSU’s College of Agricultural Sciences.
“If this soaking phase happens at ambient temperature, then there is a significant food safety problem,” said Waite-Cusic, who is also OSU Extension’s statewide specialist for home food safety and food preservation in the College of Public Health and Human Sciences. “This study provides regulators with clear guidance on the risks associated with this new category of ‘sprouted’ products.”
Ochratoxin A in dried figs from Turkey, via Germany in Switzerland
Ochratoxin A in raisins from Pakistan in Romania
Ochratoxin A in raisins from Uzbekistan in Latvia
Posted in food contamination, Food Hazard, 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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Toxin
Aflatoxin B1 in groundnuts from Egypt in Germany
Aflatoxins (B1 = 22.1 µg/kg – ppb) in roasted chilli powder from Sri Lanka in Italy
aflatoxins in pistachios from Iran in Germany
Aflatoxin in pistachios from USA in Belgium
Aflatoxin B1 in cayenne pepper from Singapore in the Netherlands
Aflatoxin in Egypt groundnuts in the Netherlands
Aflatoxin B1 in hazelnuts from Georgia in Germany and Poland
Aflatoxins in pistachios from Iran, dispatched from Turkey in Spain
Aflatoxins in Bolivian groundnuts in the Netherlands
Aflatoxins in Indian Groundnut Kernels in the Netherlands
Aflatoxin B1 in rice flour dispatched from the Netherlands in Germany
Aflatoxins in peanut butter from Senegal in Belgium
Aflatoxin (B1 =5,6 +/- 0.5; Tot. = 5,8 µg/kg – ppb) in arachidi con guscio destinati al consumo umano dall’Egitto in Italy
Posted in Aflatoxin, 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 Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF, Toxin
Presence of Listeria monocytogenes
People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.
People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.
▸ Names of models or references
• Pouligny St Pierre
• Logs
• Farm pavers
• Cinder pyramids
▸ Lot
• 16/04
• 17/04
• 18/04
• 13/04
• 14/04
• 15/04
• 20/04
▸ Start date / End of marketing
From 04/14/2021 to 05/03/2021
▸ Health mark
36114001
▸ Geographical sales area
• Center-Val de Loire
• New Aquitaine
▸ Distributors
• Super U La Roche Posay = 05 49 90 30 67
• Nice basket Vic s / Gartempe = 05 49 86 60 16
• Netto Le Blanc = 02 54 28 08 99
• Netto Bellac 87 = 05 55 68 05 58
• GIE Berry Touraine
• SCPL Rungis 94
• Super U Benoit du Sault = 02 54 47 65 53
• Super U Le Blanc 02 54 37 48 33
• Super U La Roche Posay 05 49 90 30 67
• La maison des fromages Pouligny st Pierre 02 54 28 09 67
• Spar services lussac les Eglises 05 55 68 29 02
• Proxi super St Pierre de Maillé 86 = 05 49 48 60 08
• Proxi services Arnac la Poste 87 = 05 55 76 89 03
• Vival Bélabre 02 54 28 73 19
• Le Potager Le Dorat 87 =
• Carrefour express St Sulpice les feuilles 87 = 05 55 76 75 65
• GB Alimentation St Sulpice les feuilles = 05 55 76 25 37
• Leclerc in Le Blanc 36300
• Carrefour Contact in Poitiers 86
• The cheese factory M. CONRAD 11 rue de la Doucette METZ 57
• DESAILLY 6 rue de Strabourg in Rungis 94
▸ Consumer service contact
0682704495
▸ Source
EARL DE VILLIERS
Detection of mycotoxins in the product
If you have this product, you are asked not to consume it and to return it to the point of sale where it was purchased. To do this, simply contact the reception of your store to obtain a refund for your purchase.
▸ Barcode
3700036906020
▸ Lot
09921
▸ DDM
04/09/2022
▸ Consumer service contact
For any questions, NATURALIA invites you to get information from its Customer Service at the following toll-free number: 0800 034 035, free call and service.
▸ Source
https://www.naturalia.fr/
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 Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin
