Category Archives: Food Toxin

Norway – Organic Whole Grain Rye Pasta – Ochratoxin A

Posted on September 22, 2022 by KSW | Leave a comment

“Bartolini Eko macaron 100% żytni pełnoziarnisty (ekologiczny) gniazda” with a best before date of 30/06/2024 will be withdrawn from the market. The reason is that the mold substance Ochratoxin A has been detected in the product.

Favoritt Mat AS in Stavanger reports that the products were sold to consumers as of 3 November 2021. The products are sold out in the store now, but can still be found at consumers’ homes.

Favoritt Mat AS asks consumers who have bought the product to throw it away or return it to the store.

Ochratoxin A is a naturally occurring toxin that is most often detected in moldy grain, legumes, coffee beans, some dried fruits, as well as juice and wine produced from grapes. Ochratoxins can cause kidney damage in humans and animals, and are suspected of being carcinogenic.

Contact information

Favorite Food AS: Piotr Demski tel: 968 78 600

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Posted in 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 Safety Management, Food Testing, Food Toxin, Matportalen, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A

France – Individual Tropézienne sold in pastry kiosk (traditional showcase)- E.coli – Staphylococcus aureus

Posted on September 21, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Others
Product brand name/
Model names or references Individual Tropézienne sold in newsstands (traditional showcase) Products sold from 29/08 TO 30/08
Identification of products

Batch

see attached product list
Products Listposter_Auchan_Englos_20220919.pdfAttachment
Packaging Sold in pastry stand
Marketing start/end date From 08/29/2022 to 08/30/2022
Storage temperature Product to be stored in the refrigerator
Health mark/
Further information/
Geographic area of sale Auchan English
Distributors Auchan English

Batch
see attached product list

Practical information regarding the recall

Reason for recall presence of coagulase-positive staphylococci and Escherichia coli
Risks incurred by the consumer Escherichia coli
Staphylococcus aureus (causative agent of staphylococcal poisoning)

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Posted in Bacterial Toxin, E.coli, food contamination, food handler, 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 Safety Management, Food Testing, Food Toxin, Intoxications, Staphylococcus aureus, Toxin

France – Chilled cooked whole shrimp- Vibrio vulnificus

Posted on September 21, 2022 by KSW | Leave a comment

RASFF

Identification information of the recalled product

Product category Feed
Product subcategory Fishery and aquaculture products
Product brand name Unbranded
Model names or references Chilled cooked whole shrimps in 2kg polystyrene box, size 30/40
Identification of products

GTIN Batch Date

3574300039918 9222550348 9222560303 9222570218 9222580243 9222590171 9222590524 Use-by date between 09/19/2022 and 09/23/2022
Products Listexpé_OMR031.pdfAttachment
Packaging2kg polystyrene box
Marketing start/end date From 08/12/2022 to 09/19/2022
Storage temperature Product to be stored in the refrigerator
Health mark EN 13.117.001 EC
Geographic area of sale Whole France
Distributors POMONA ALPES MAREE BEURON GAMBAS&CO MERICQ PECHERIE CETTOISE PROVENCE MAREE SCAPP ALL THE MAREE
List of points of saleList_of_customers_delivered_with_addresses.pdf

GTIN	Batch	Date
3574300039918	9222550348 9222560303 9222570218 9222580243 9222590171 9222590524	Use-by date between 09/19/2022 and 09/23/2022

Practical information regarding the recall

Reason for recall Vibrio vulnificus
Risks incurred by the consumer Vibrio vulnificus

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Posted in food contamination, food handler, 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 Safety Management, Food Testing, Food Toxin, Vibrio, Vibrio vulnificans, Vibrio vulnificus

Israel – Notice to the public: call for the recall of Zaroubi ground nutmeg – Aflatoxins

Posted on September 20, 2022 by KSW | Leave a comment

GovIL

Zaroubi Petzohi HaGalil Company informs the public of our customer that due to an inspection by the North District Food Service at the Ministry of Health, a suspicion of higher than permitted levels of aflatoxins (toxins) was discovered in a ground nutmeg product “produced by Zaroubi Ltd.”, weighing 100 grams in a jar .

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Posted in Aflatoxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

Italy – Lidl, withdraw peanuts for the presence of toxins: the note from the Ministry

Posted on September 20, 2022 by KSW | Leave a comment

Breaking Latest News

The Ministry of Health has announced the food withdrawal by the producer of the batch of Alesto branded peanuts in shell which are marketed and sold by the well-known Lidl chain.

The reason for the umpteenth recall is shocking: traces of aflatoxins were found beyond the permitted limits.

The packs to which the recall refers are those from 500 grams with lot number 19522P and the minimum storage term 07/2023.

As a precaution, the company has asked to return the following product to the store where the following product was purchased in order to initiate the refund procedures.

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Posted in Aflatoxin, 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 Safety Management, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

Japan – Escherichia coli O157 outbreak in Kyoto Prefecture, Japan.

Posted on September 20, 2022 by KSW | Leave a comment

Minyu

Kyoto Prefecture announced on the 15th that a woman in her 90s who complained of diarrhea and abdominal pain after eating beef yukhoe sold by MEAT & FRESH TAKAMI, a meat dealer in Uji City, Kyoto Prefecture, died. Enterohemorrhagic E. coli O157 was detected in the woman’s stool.

In addition, 22 men and women between the ages of 9 and 87 who ate yukhoe and roast beef at this restaurant complained of similar symptoms, and O157 was detected in 12 people including asymptomatic people. The prefectural government determined that these foods were the cause of the food poisoning.

　On August 27, the deceased woman ate yukhoe sold as “rare steak” at home, and developed symptoms on September 2. She died in hospital on the 15th. Twenty-two ate from August 21-26.

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Posted in E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli

France – APPLE FRUIT DESSERT X16- Mycotoxin – Patulin

Posted on September 20, 2022 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Fruits and vegetables
Product brand name SWEETNESS OF THE ORCHARD
Model names or references APPLE FRUIT DESSERT X16
Identification of products

GTIN Batch Date

3564700198254 LF2205691 Date of minimum durability 01/25/2023
Products Listposter_reminder_DESSERT_DE_FRUIT_POMME_X16.pdfAttachment
Packaging16 CUPS OF 100G
Marketing start/end date From 05/08/2022 to 19/09/2022
Storage temperature Product to be stored in the refrigerator
Further information Only products bearing the additional code 08 following the barcode are affected by the recall.
Geographic area of sale Whole France
Distributors E.LECLERC

GTIN	Batch	Date
3564700198254	LF2205691	Date of minimum durability 01/25/2023

Practical information regarding the recall

Reason for recall Presence of Patulin beyond regulatory limits
Risks incurred by the consumer Patulin
Additional description of the risk Mycotoxins are substances produced by microscopic fungi. These substances can present a health risk in the event of significant and repeated consumption over the long term.

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Posted in 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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Patulin

Research – Zearalenone and Its Masked Forms in Cereals and Cereal-Derived Products: A Review of the Characteristics, Incidence, and Fate in Food Processing

Posted on September 20, 2022 by KSW | Leave a comment

MDPI

Zearalenone (ZEA) is known as a Fusarium-produced mycotoxin, representing a risk to cereal food safety with repercussions for economies and worldwide trade. Recent studies have reported the co-occurrence of ZEA and masked ZEA in a variety of cereals and cereal-based products, which may exert adverse effects on public health due to additive/synergistic interactions. However, the co-contamination of ZEA and masked ZEA has received little attention. In order to minimize the threats of co-contamination by ZEA and masked ZEA, it is necessary to recognize the occurrence and formation of ZEA and masked ZEA. This review focuses on the characteristics, incidence, and detection of ZEA and its masked forms. Additionally, the fate of ZEA and masked ZEA during the processing of bread, cake, biscuits, pasta, and beer, as well as the ZEA limit, are discussed. The incidence of masked ZEA is lower than that of ZEA, and the mean level of masked ZEA varies greatly between cereal samples. Published data showed a considerable degree of heterogeneity in the destiny of ZEA during cereal-based food processing, mostly as a result of the varying contamination levels and complicated food processing methods. Knowledge of the fate of ZEA and masked ZEA throughout cereal-based food processing may reduce the likelihood of severe detrimental market and trade ramifications. The revision of legislative limits of masked ZEA may become a challenge in the future. View Full-Text