Pathogenic microorganisms (ECOLI STEC) in raw milk cheese from Italy in Italy
Vero/shigatoxin-producing Escherichia coli in frozen herb mix from Germany in Germany, Belgium and Luxembourg
Presence of E.Coli Stec and Salmonella Typhimurium in hare meat from Uruguay in Italy
Ottawa, October 14, 2021 – The food recall warning issued on September 29, 2021 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Covic International Trading Inc is recalling Jongilpoom brand Enoki Mushroom from the marketplace due to Listeria monocytogenes. Consumers should not consume the recalled product described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Jongilpoom | Enoki Mushroom | 200 g | 8 807076 000321 | CE 165D |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.
This recall was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled product from the marketplace.
There have been no reported illnesses associated with the consumption of this product.
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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, Listeria, Listeria monocytogenes, STEC, STEC E.coli
| GTIN | Lot | |
|---|---|---|
| 1111111111116 | sold between 02/10/2021 and 06/10/2021 | |
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, Histamine, Scombroid, scombroid poisoning
The product was found to contain the pathogenic bacterium Escherichia coli producing shigatoxin.
Among other things, Shiga toxins cause diarrhea and can damage the kidneys.
Food cannot be considered safe.
| Lots: | L: 150407 |
| Expiration date: | 07/19/2021 |
| Packaging: | Vacuum packed |
| Quantity of product in package: | 250 g |
| Producer: | MASO UZENINY POLIČKA as, č.p. 300, 572 01 Kamenec u Poličky |
| Country of origin: |  Czechia |
| Date of sampling: | 13. 7. 2021 |
| Reference number: | 21-000386-CAFIA-CZ |
REWE GmbH
Öko Service GmbH, Auf dem Kleie 2, 49176 Hilter a. TW
Detection of Vero- / Shiga toxin-producing Escherichia coli (VTEC / STEC)
According to BfR Opinion No. 009/2018 of April 19, 2018, all VTEC / STEC are to be regarded as potential enterohaemorrhagic Escherichia coli (EHEC).
Enterohaemorrhagic Escherichia coli (EHEC) are among the most important food-associated enteritis pathogens. In addition to gastrointestinal symptoms that occur after an incubation period of 1 – 8 days, EHEC can also cause post-infectious syndromes such as B. cause hemolytic uremic syndrome (HUS).
Baden-Württemberg:poststelle@mlr.bwl.de
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| title | Attachment or web link |
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REWE market notice
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Press release
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Aflatoxins in ground nutmeg in Belgium, Czech Republic, DRC, Denmark, Finland, France, Germany, Hungary, Romania and Slovakia.
Aflatoxin B1 in blanched hazelnut kernels from Georgia in Poland and Germany
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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
Okadaic acid in mussels (Mytilus galloprovincialis) from Spain
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 Testing, Food Toxin, mold, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, okadaic acid, RASFF
E. coli producers STEC in raw milk cheese from France in Italy
Posted in E.coli, 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, Raw Milk, raw milk cheese, STEC, STEC E.coli
Consumption of prawns as a protein source has been on the rise worldwide with seafood identified as the predominant attributable source of human vibriosis. However, surveillance of non-cholera Vibrio is limited both in public health and in food. Using a population- and market share-weighted study design, 211 prawn samples were collected and cultured for Vibrio spp. Contamination was detected in 46 % of samples, and multiple diverse Vibrio isolates were obtained from 34 % of positive samples. Whole genome sequencing (WGS) and phylogenetic analysis illustrated a comprehensive view of Vibrio species diversity in prawns available at retail, with no known pathogenicity markers identified in Vibrio parahaemolyticus and V. cholerae . Antimicrobial resistance genes were found in 77 % of isolates, and 12 % carried genes conferring resistance to three or more drug classes. Resistance genes were found predominantly in V. parahaemolyticus , though multiple resistance genes were also identified in V. cholerae and V. vulnificus . This study highlights the large diversity in Vibrio derived from prawns at retail, even within a single sample. Although there was little evidence in this study that prawns are a major source of vibriosis in the UK, surveillance of non-cholera Vibrio is very limited. This study illustrates the value of expanding WGS surveillance efforts of non-cholera Vibrios in the food chain to identify critical control points for food safety through the production system and to determine the full extent of the public health impact.
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Research, Vibrio, Vibrio alginolyticus, Vibrio cholera, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus
Signs and symptoms might include:
Possible signs and symptoms in foodborne botulism might also include:
Signs and symptoms in an infant might include:
People with botulism might not have all of these symptoms at the same time.
The symptoms all result from muscle paralysis caused by the toxin. If untreated, the disease may progress and symptoms may worsen to cause full paralysis of some muscles, including those used in breathing and those in the arms, legs, and trunk (part of the body from the neck to the pelvis area, also called the torso).
In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food.
If you or someone you know has symptoms of botulism, immediately see your doctor or go to the emergency room.
FoodWorld 