Brand : UNES
Name : SMOKED NORWEGIAN SALMON
Reason for reporting : Recall due to microbiological risk
Publication date : 11 September 2020
Documentation
11-09-2020 – PDF (488.7 Kb)
KSWFoodWorld
Category Archives: Food Testing
Italy – SMOKED NORWEGIAN SALMON -Listeria monocyotgenes
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 Temperature Abuse, Food Testing, microbial contamination, Microbiology, Salmonella
Belgium – Fuet Extra of the Sola brand. – Salmonella
In agreement with the AFSCA, Deliflanders is withdrawing Fuet Extra 150 g from sale and is recalling it to consumers following a possible presence of salmonella.
Deliflanders asks its customers not to consume this product and to return it to the point of sale where it was purchased.
Product description
– Product name: Fuet Extra 150 g
– Brand: Sola
– Use by date (DLC) (“To be consumed until”): 04/12/2020
– Lot number: 202701
– Sale period: since 08/13/2020
– Type of packaging: plastic packaging
– Weight: 150 g
The product has been distributed by:
LVV bvba – Heistlaan 313a, 8300 Heist aan zee
Painture – Bruggestraat 27, 8730 Oedelem
For any further information , contact:
Dhr Cedric Maes via 0477 27 30 15 or cedric@deliflanders.be
Posted in Bacteria, bacterial contamination, food contamination, food handler, 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, microbial contamination, Microbiology, Recall, Salmonella
Belgium – Chicken fillet & farmer chicken thigh Loué brand. – Salmonella
Following a control and as a precautionary measure in order to guarantee the safety of the consumer, the company LDC – SABLE SAS asks to withdraw from the trade the White Farm Chicken Fillet of the Loué brand and the White Farm Chicken Leg of the Loué brand sold in the butcher’s department of certain Carrefour stores in Belgium and reminds consumers of them following a possible presence of salmonella. Product Description: Name: White Farm Chicken Fillet EAN: 2951079500000 Best Before Date ( BBD ): 14-15 / 09/20 LOT 2020037740 Name: White Farmer Chicken Leg EAN: 2951079400000 Best Before Date ( BBD ): 14-15 -17/09/20
Lot: 2020037740
The company LDC – SABLE SAS is proceeding today as a precautionary measure with the withdrawal from sale of the White Farm Chicken Fillet of the Loué brand and the White Farm Chicken Leg of the Loué brand following the suspicion of the presence salmonella.
All products have been withdrawn from sale. Some of these products were, however, marketed on the Belgian market before the withdrawal measure. It is therefore recommended that people who hold the products described above do not consume them and destroy them or return them to the point of sale where they will be refunded to you.
Foodborne illness caused by salmonella results in gastrointestinal disturbances often accompanied by fever within 12 to 72 hours of consuming the contaminated products. These symptoms may be aggravated in young children, immunocompromised individuals and the elderly.
People who have consumed the products mentioned above and who have these symptoms, are invited to consult their doctor by notifying him of this consumption.
For any further information, you can contact the Carrefour Belgium consumer service by dialing the free number 0800.9.10.11 , from 8:30 a.m. to 8 p.m. on working days and from 9 a.m. to 5 p.m. on Saturdays.
The societyLDC – SABLE SAS apologizes to Carrefour customers for the inconvenience caused.
Posted in Bacteria, bacterial contamination, Bacterial Toxin, cross contamination, food contamination, food handler, 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, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella
France – Mon chevalin à moi brand Hippotonic and hippovrac – E.coli O157
https://www.oulah.fr/rappel-produit-hippotonic-et-hippovrac-de-marque-mon-chevalin-a-moi/
ENCOUNTERED PROBLEM
Presence of Escherichia coli O157: H7
PROPOSED SOLUTION
People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.
People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.
In the absence of symptoms within 10 days after consuming the affected products, there is no need to worry and consult a doctor.
The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.
FURTHER INFORMATION
▸ Type of packaging
container under skin gingham red white
▸ Lot
102240010
▸ Barcode
• hippovrac: 0264205000000
• hippotonic: 3427240001029
▸ DLC / DLUO
• hippovrac: from 08/24 to 08/25
• hippotonic: from 08/29 to 08/31
▸ Veterinary identification number
FR 27 656 001 CE
▸ Marketing period
from 08/20 to 08/31
▸ Consumer service contact
SNVC is available to answer their questions on the telephone number 02.32.41.13.48 (8 am-12.30pm 1.30pm-5.30pm).
▸ Source
https://www.auchan.fr/
Posted in Bacteria, bacterial contamination, E.coli O157, E.coli O157:H7, 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, microbial contamination, Microbiology, Pathogen, pathogenic, STEC, STEC E.coli
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.
Research – Persistent contamination of raw milk by Campylobacter jejuni ST-883
Campylobacter jejuni has caused several campylobacteriosis outbreaks via raw milk consumption. This study reports follow-up of a milk-borne campylobacteriosis outbreak that revealed persistent C. jejuni contamination of bulk tank milk for seven months or longer. Only the outbreak-causing strain, representing sequence type (ST) 883, was isolated from milk, although other C. jejuni STs were also isolated from the farm. We hypothesized that the outbreak strain harbors features that aid its environmental transmission or survival in milk. To identify such phenotypic features, the outbreak strain was characterized for survival in refrigerated raw milk and in aerobic broth culture by plate counting and for biofilm formation on microplates by crystal violet staining and quantification. Furthermore, whole-genome sequences were studied for such genotypic features. For comparison, we characterized isolates representing other STs from the same farm and an ST-883 isolate that persisted on another dairy farm, but was not isolated from bulk tank milk. With high inocula (105 CFU/ml), ST-883 strains survived in refrigerated raw milk longer (4-6 days) than the other strains (≤3 days), but the outbreak strain showed no outperformance among ST-883 strains. This suggests that ST-883 strains may share features that aid their survival in milk, but other mechanisms are required for persistence in milk. No correlation was observed between survival in refrigerated milk and aerotolerance. The outbreak strain formed a biofilm, offering a potential explanation for persistence in milk. Whether biofilm formation was affected by pTet-like genomic element and phase-variable genes encoding capsular methyltransferase and cytochrome C551 peroxidase warrants further study. This study suggests a phenotypic target candidate for interventions and genetic markers for the phenotype, which should be investigated further with the final aim of developing control strategies against C. jejuni infections.
RASFF Alerts – Salmonella – Black Pepper – Basil – Chicken Breast Fillets – Pre-Cooked Fish Products – Gouda Cheese – Rucola – Turkey Thigh Meat – Chicken Breast and Inner Fillet
Salmonella enterica ser. Rubislaw (present /25g) in black pepper in Germany
Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany
Salmonella (presence /25g) and Salmonella enterica ser. Sandiego (presence /25g) in black pepper from Brazil in Germany
Salmonella (presence /25g) and Salmonella enterica ser. Rubislaw (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Oranienburg (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Cerro and Salmonella enterica ser. Oranienburg (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Sandiego (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Münster (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. München (presence /25g) and Salmonella enterica ser. Rubislaw (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Javiana (presence /25g) and Salmonella enterica ser. Sandiego (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Poona (presence /25g) in black pepper from Brazil in Germany
Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken breast fillets from Poland in Poland
Salmonella in mix of frozen precooked fish products from Italy in Austria
Salmonella (presence /25g) in gouda cheese cubes from the Netherlands in the Netherlands
Salmonella enterica ser. Minnesota (presence /25g) in black pepper from Brazil in Germany
Salmonella (presence /25g) in basil from Laos in Germany
Salmonella in rucola from Poland, with raw material from Italy in Poland
Salmonella enterica ser. Bargny in frozen boneless turkey thigh meat from Poland in Bulgaria
Salmonella enterica ser. Paratyphi B (presence /25g) in fresh chicken breast fillets and inner fillet from the Netherlands in the UK
Salmonella (presence /25g) in basil from Cambodia in Germany
Salmonella (presence /25g) in basil from Cambodia in Germany
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, microbial contamination, Microbiology, Pathogen, pathogenic, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken
RASFF Alert – E.coli – Live Mussels
too high count of Escherichia coli (1100 MPN/100g) in live mussels (Mytilus edulis) from Ireland in France
Posted in Bacteria, bacterial contamination, E.coli, 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, microbial contamination, Microbiology, RASFF
RASFF Alert – Bacillus cereus – Cooked Scorpions!
Bacillus cereus (5.58x10E10 CFU/g) in cooked whole scorpions (Mesobuthus martensii) from Thailand in Germany
Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, 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, microbial contamination, Microbiology, Pathogen, Poisoning, RASFF
RASFF Alert – Ochratoxin A – Raisins
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, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin, Ochratoxin
