Category Archives: Food Testing

Belgium – Hare pate in red wine (150g). – Listeria monocytogenes

Posted on December 7, 2020 by KSW | Leave a comment

Recall of De Beauvoorder
Product: Hare pate in red wine (150g).
Problem: Possible presence of Listeria monocytogenes.
In agreement with the AFSCA, De Beauvoorder is withdrawing the hare pâté (in red wine) 150g from sale and is recalling it to consumers because of the possible presence of Listeria monocytogenes.

De Beauvoorder asks its customers not to consume this product and to bring it back to the point of sale where it was purchased.
It will be refunded even without a receipt.

Product description
– Product name: Hare pate (with red wine)
– Batch number & expiration dates (
BBD ): o 4315/680146 – DLC 04/12/2020
o 4330/680146 – DLC 19/12/2020
– Sale period: from 11/12/2020 to 12/04/2020
– Type of packaging: tray in protective atmosphere
– Weight: 150g

The product was distributed via Carrefour Belgium stores (Hyper / Super / Express)

For any further information , contact:
De Beauvoorder paté NV
Albert I Laan 54 8630 Veurne
quality@debeauvoorder.be
058 31 03 08

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Posted in Bacteria, bacterial contamination, 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 Testing, Listeria, Listeria monocytogenes, Uncategorized

USA – Outbreak of Listeria Infections Linked to Deli Meats

Posted on December 7, 2020 by KSW | Leave a comment

CDC

Latest Outbreak Information

At A Glance

Reported Cases: 11
States: 3
Hospitalizations: 11
Deaths: 1

Close-up shot of a platter of cold cuts including salami, pepperoni and cured ham.

Since the last update on October 23, 2020, one ill person was added to this investigation.
Epidemiologic evidence shows that deli meat is a likely source of this outbreak.
- In interviews with 10 ill people, all reported eating Italian-style meats, such as salami, mortadella, and prosciutto. They reported purchasing prepackaged deli meats and meats sliced at deli counters at various locations.
Investigators are working to identify a specific type of deli meat or a common supplier.
Deli meats, also called lunch meat or cold cuts, can have Listeria bacteria. Always follow food safety steps to prevent getting sick from Listeria in deli meats, even when there are no ongoing outbreaks

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Posted in CDC, food bourne outbreak, 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 Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak

Austria – NAUTICA ASC SMOKED TROUT FILLETS, 125g: Listeria monocytogenes

Posted on December 7, 2020 by KSW | Leave a comment

AGES

Food recall

zoom

NAUTICA ASC SMOKED TROUT FILLETS, 125g
Recall reason	Listeria
Marketed by	Lidl Austria
Manufacturer	Agustson a / s
Batch number	DK 4566 EG

Product recall: “NAUTICA ASC SMOKED TROUT FILLETS, 125g” from the manufacturer Agustson a / s

Salzburg (OTS) – Lidl Austria informs about a product recall of the product “NAUTICA ASC SMOKED TROUT FILLETS, 125g” from the manufacturer Agustson a / s.

Lidl Austria recalls the product “NAUTICA ASC SMOKED TROUT FILLETS, 125g” in the grades natural and pepper from the manufacturer Agustson a / s with the identity code DK 4566 EG regardless of the use-by date. Listeria monocytogenes was detected in the affected product. Listeria monocytogenes can cause severe gastrointestinal diseases and symptoms similar to flu-like infections. In certain groups of people (infants, toddlers, senior citizens, pregnant women and people with a weakened immune system) serious disease courses can occur. Because of this health risk, customers should pay attention to the recall and not consume the product.

The affected product “NAUTICA ASC SMOKED TROUT FILLETS, 125g” from the manufacturer Agustson a / s was sold at Lidl Austria. For reasons of consistent consumer protection, Lidl Austria reacted immediately and removed the affected product from sale. The product can be returned in all Lidl branches. The purchase price will of course be reimbursed, even without presenting the receipt.

Only the product “NAUTICA ASC SMOKED TROUT FILLETS, 125g” in the grades natural and pepper with the identity code DK 4566 EG from the manufacturer Agustson a / s with all consumption data is affected by the recall. Other products sold at Lidl Austria are not affected by the recall.

Lidl Austria apologizes to all concerned for the inconvenience. This warning does not mean that the endangerment was caused by Lidl Austria.

Customer service
If you have any questions on the subject, Lidl Austria customer service is available on the toll-free number 0800/500 810 from Monday to Friday from 8:00 a.m. to 6:00 p.m. and on Saturday from 8:00 a.m. to 5:00 p.m.

Original recall

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Posted in AGES, Bacteria, bacterial contamination, 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 Testing, Listeria, Listeria monocytogenes

Germany – Nautica rainbow trout fillets, 125 g “in the assortments natural and pepper

Posted on December 7, 2020 by KSW | Leave a comment

LMW

Warning type: Food

Date of first publication: December 4th, 2020

Product name: Nautica rainbow trout fillets, 125 g “in the assortments natural and pepper

Product pictures:

Branch poster

Manufacturer (distributor): Agustson a / s from Denmark (identity code DK 4566 EG) Distributed by Lidl

Reason for warning: Detection of Listeria monocytogenes

Packaging Unit: 125 g

Durability: regardless of the use-by date

Further information:

Reference is made to the company’s customer information sheet attached.

Click to access Filialplakat_Ger%E4ucherte+Forellenfilets_Lidl+DE+R%FCckruf.pdf

Contact to the responsible authorities:

Baden-Württemberg: poststelle@mlr.bwl.de

Bavaria: poststelle@lgl.bayern.de

Hesse: Schnellwarnung@rpda.hessen.de

North Rhine-Westphalia: poststelle@mulnv.nrw.de

Rhineland-Palatinate: Poststelle.Referat22@lua.rlp.de

Saarland: poststelle-luv@lav.saarland.de

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Research – Occurrence of Listeria monocytogenes in Counter-Sliced Turkey Meat Samples from Independent Delis in New York City

Posted on December 5, 2020 by KSW | Leave a comment

Journal of Food Protection

Research suggests that small and independent delis are less likely to follow proper sanitation procedures, including slicer inspection, which could lead to a higher likelihood of these delis being a reservoir for Listeria monocytogenes growth and cross-contamination. This study was undertaken to determine the incidence of L. monocytogenes in counter-sliced turkey deli meat obtained from independent delis in an urban city. Turkey deli meat, counter-sliced on site, was collected from 118 independent delis in New York City. The samples were analyzed for L. monocytogenes using USDA MLG methodology for isolation and confirmation. The selection criteria for delis included using the city’s restaurant inspection and grading system. Two samples, from separate delis, were confirmed positive for L. monocytogenes (1.69%). Analysis of the genomic sequences of one of the samples revealed a close match to a cluster of 6 clinical isolates, which were part of an ongoing multi-state listeriosis outbreak spanning 4 different states. The sequence of the second isolate matched a clinical isolate in a neighboring state. Both isolates were obtained from delis that did not have the top inspection grade. Although a snapshot of one urban area, this study is the first report on the current incidence of L. monocytogenes on counter-sliced deli meat from independent deli establishments. This study suggests that these delis can potentially serve as sources of L. monocytogenes contamination or contribute to downstream foodborne listeriosis. Information provided by city inspection and grading systems, in addition to the letter grade, may serve as a tool to identify delis with potential L. monocytogenes contamination issues and serve as a basis for product and environmental sampling by public health authorities.

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research

Research – Effect of Blanching on Aflatoxin Contamination and Cross-Contamination of Almonds

Posted on December 4, 2020 by KSW | Leave a comment

Journal of Food Protection

ABSTRACT

Blanching of almonds was examined for reducing the aflatoxin content of contaminated nuts. Almonds with intact pellicles were spiked with aflatoxin B₁ (AFB₁) and blanched at 85°C. Following blanching, almond kernels and pellicles contained 20 and 19% of the spiked AFB₁, respectively. The blanching water contained an additional 41% of the spiked AFB₁. In a separate study, postblanching water was spiked with AFB₁ and used for subsequent blanching of uncontaminated almonds. The resulting blanched kernels acquired 3.3% of the AFB₁ from the spiked water, demonstrating a low level of cross-contamination from reused contaminated blanching water. The effect of the blanching temperature on partitioning of AFB₁ from almonds to blanching water was significant at a 20-ppb spiking level, but not at 100 ppb. AFB₁ levels that were unaccounted for in the mass balance of blanching components were presumed to be lost due to binding to water-solubilized almond components and were independent of pH and blanching time. Blanching reduced total aflatoxins in naturally contaminated almonds by 13 to 76%, depending on almond quality, as well as blanching time and temperature. These results indicate that the association between almond components and aflatoxin generated through mold contamination is more complex than in spiking experiments.

HIGHLIGHTS

Blanching and pellicle removal reduced aflatoxin in spiked almonds by up to 80%.
Low-level cross-contamination occurred in almonds blanched in contaminated water.
Aflatoxin reduction in naturally contaminated almonds by blanching was variable.

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Toxin

USA – Colorado: Botulism cases prompt health warning on food safety

Posted on December 4, 2020 by KSW | Leave a comment

Outbreak News Today

Several foodborne botulism cases reported in Colorado since September 2020 has prompted a health warning from the Colorado Department of Public Health and Environment.

Testing from the Centers for Disease Control and Prevention confirmed four of the cases, one is still under investigation and test results are pending. All five cases occurred along the Front Range. The individuals are either hospitalized or recovering.

Three of the cases appear to be unrelated as no common food item was identified. The last two confirmed cases were likely the result of an improperly canned shared food made in the same household.

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Posted in Bacteria, bacterial contamination, Clostridium, 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 Testing, Food Toxin

Category Archives: Food Testing

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