Category Archives: Food Toxin

France- Paella Seafood – Bacillus cereus

Posted on August 11, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Prepared meals and snacks
  • Product brand name WITHOUT BRAND
  • Names of models or references Seafood Paella sold hot at the Rayon Rôtisserie Traditionnel on 07/20/2021 by CARREFOUR NICE TNL ONLY
  • Product identification
    GTIN Lot
    1111111111111 Seafood Paella sold hot at the Traditional Rotisserie Department of CARREFOUR NICE TNL ONLY on 07/20/2021
  • Packaging Product sold in the Traditional Rotisserie section on July 20, 2021
  • Start date / End of marketing From 07/20/2021 to 07/20/2021
  • Storage temperature Product to be stored in the refrigerator
  • Geographical sales area Nice
  • Distributors Carrefour Nice TNL ONLY

Practical information regarding the recall

  • Reason for recall Presence of Bacillus Cereus
  • Risks incurred by the consumer Bacillus cereus
  • Consumer behaviour Stop consuming
    Return the product to the point of sale
    Contact the consumer service
    Destroy the product
  • Sanitary recommendation Food poisoning caused by Bacillus cereus results in either diarrhoea often accompanied by abdominal pain, nausea and sometimes fever occurring within 8 to 16 hours after ingestion of the contaminated food, or vomiting occurring within 5 hours. hours after consumption. These symptoms may be aggravated in sensitive or immunocompromised people.
  • Contact number0969397000
  • Compensation modalities Repayment
  • End date of the recall procedure Monday 23 August 2021
  • Additional public information For any further information, you can contact the Carrefour Consumer Service by dialling Cristal number 09 69 39 7000 – non-surcharged call from Monday to Saturday from 9 a.m. to 7 p.m.

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Posted in Bacillus, Bacillus cereus, 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

France – LONG TUNA – Histamine

Posted on August 10, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Fishery and aquaculture products
  • Product brand name WITHOUT BRAND
  • Names of models or references Loin tuna sold in the Traditional seafood department of CARREFOUR FOURMIES ONLY
  • Product identification
    GTIN Lot
    1111111111111 Product sold in the traditional tide department of CARREFOUR FOURMIES ONLY from July 31 to August 2, 2021
  • Packaging Product sold in the traditional department from July 31 to August 2, 2021
  • Start date / End of marketing From 07/31/2021 to 08/02/2021
  • Storage temperature Product to be stored in the refrigerator
  • Geographical sales area Ants
  • Distributors Carrefour Fourmies ONLY

Practical information regarding the recall

  • Reason for recall Histamine level not in compliance with regulations
  • Risks incurred by the consumer Endogenous toxins: histamine (fish, cheese, alcoholic drinks, cold meats)
  • Consumer behaviour Stop consuming
    Return the product to the point of sale
    Contact the consumer service
  • Sanitary recommendation Foodborne histamine infections appear within ½ hour to a few hours after consuming the responsible dish and consist of an acute allergy. The symptoms observed are classically redness and “swelling” of the face, headaches, a feeling of heat and discomfort, associated with digestive signs (nausea, vomiting, diarrhoea). People with allergies are particularly concerned because they may also have acute respiratory problems: they must absolutely refrain from consuming the foodstuffs mentioned and, in the event of such symptoms appearing, consult the emergency department without delay. Remission is usually spontaneous and accelerated by administration of an antihistamine.
  • Contact number0969397000
  • Compensation modalities Repayment
  • End date of the recall procedure Friday, August 20, 2021

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine, Scombroid, scombroid poisoning

France – Tellines – DSP marine biotoxins (diarrheal toxins)

Posted on August 10, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Fishery and aquaculture products
  • Product brand name Unbranded
  • Names of models or references Tellines shipped from 07/20/21 to 07/22/21
  •  Product identification
    Lot
    All lots
  • Start date / End of marketing From 07/20/2021 to 07/22/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health markFR.29.158.500.CE
  • Geographical sales area Whole France
  • Distributors Wholesalers

Practical information regarding the recall

  • Reason for recall Closure of fishing areas
  • Risks incurred by the consumer DSP marine biotoxins (diarrheal toxins)
  • Consumer behaviour Stop consuming
  • Sanitary recommendation Food poisoning caused by these toxins results in gastrointestinal disorders (diarrhoea, vomiting, abdominal pain), headaches  moderate fever appearing between 2 hours and 18 hours after consumption.
  • Compensation modalities Other (see additional information)
  • End date of the recall procedure Tuesday, August 10, 2021

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Posted in Algal Toxin, Diarrhoeic Shellfish Poisoning, DSP, 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 Testing, Food Toxin, shellfish toxin, Toxin

France – Fresh yellowfin tuna loin – Histamine

Posted on August 9, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Fishery and aquaculture products
  • Product brand name Unbranded
  • Names of models or references Fresh yellowfin tuna loin
  • Product identification
    Lot
    Fresh yellowfin tuna loin
  • Packaging Product sold in the traditional department or packaged in self-service trays by the store.
  • Start date / End of marketing From 07/26/2021 to 08/05/2021
  • Storage temperature Product to be stored in the refrigerator
  • Geographical sales area Regions: Auvergne-Rhône-Alpes, Corsica, Occitanie, Provence-Alpes-Côte d’Azur
  • Distributors Géant Casino and the Casino brands
  • List of points of saleList_of_stores.pdf

Practical information regarding the recall

  • Reason for recall Risk of histamine presence.
  • Risks incurred by the consumer Other biological contaminants
  • Additional description of the risk Can cause, quickly after ingestion, digestive disorders, even cutaneous, accompanied by headaches.
  • Consumer behaviour Stop consuming
    Return the product to the point of sale
  • Compensation modalities Repayment
  • End date of the recall procedure Monday 23 August 2021
  • Additional public information People who have consumed this product and present these symptoms, are invited to consult their doctor, notifying him of this consumption. Heat treatments such as cooking do not destroy histamine.

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Posted in food contamination, Food Hazard, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine

Spain – La Manga hotel kitchen closed following food poisoning outbreak

Posted on August 9, 2021 by | Leave a comment

Murcia Today

Public Health has temporarily closed the kitchen of the Doblemar Hotel, located on the Gran Via in La Manga del Mar Menor, after 63 guests were taken ill with food poisoning. Sources have since revealed that the outbreak was originally detected on July 25, but that more cases were reported in recent days and the kitchen was shut this week while the source of the contamination is investigated.
While many of those affected have suffered only mild symptoms, such as nausea, fever or vomiting, as many as 20 of the guests have had to be admitted to hospital.
Food poisoning, or norovirus infection, usually causes gastroenteritis, the most common symptoms of which are stomach pain, nausea, vomiting and diarrhoea. Most people develop symptoms 12 to 48 hours after contracting norovirus, and they can last up to three days. Contagion occurs by coming into direct contact with an infected person, by consuming intoxicated food or water and by touching contaminated surfaces and then touching the mouth with the hands. There is no specific drug against this virus, and doctors recommend drinking plenty of fluids to avoid dehydration.

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Posted in 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 Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, outbreak

USA – Portillo’s in Glendale Heights linked to E. coli outbreak

Posted on August 9, 2021 by | Leave a comment

Food Poison Journal

The Chicago Tribune reported todays that the Illinois Department of Public Health is looking into whether a recent E. coli outbreak is linked to a Portillo’s in Glendale Heights, authorities said Friday.

Four cases of a toxin producing the bacteria and one case of a resultant blood syndrome stemmed from customers eating at the Portillo’s at 235 E. North Ave. in Glendale Heights on July 16 and 17, IDPH wrote in a health alert.

The “possible issue” came from four customers during that time period, Portillo’s spokeswoman Sara Wirth wrote in a Saturday statement. She said the company reexamined its food safety protocols after learning of the outbreak.

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Posted in E.coli, escherichia coli, food bourne outbreak, 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, foodborne outbreak, foodbourne outbreak, outbreak

France – BASMATI RICE 1KG SACHET – Ochratoxin A

Posted on August 9, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Cereals and baked goods
  • Product brand name GRAIN COUNTER
  • Names of models or references BASMATI RICE 1KG SACHET
  • Product identification
    GTIN Lot Dated
    3564700024164 All lots Date of minimum durability 11/26/2022
    3564700024164 All lots Date of minimum durability 11/21/2022
  • Packaging BAG 1KG
  • Start date / End of marketing From 26/11/2020 to 06/08/2021
  • Storage temperature Product to be stored at room temperature
  • Further information Only products with code (addon) 06 following the bar code and bearing the minimum durability dates indicated are affected by the recall.
  • Geographical sales area Whole France
  • Distributors E.LECLERC

Practical information regarding the recall

  • Reason for recallPresence of Ochratoxin A beyond regulatory limits
  • Risks incurred by the consumerOther chemical contaminants
  • Additional description of the riskMycotoxins are substances produced by microscopic fungi. These substances can present a health risk in the event of heavy and repeated consumption over the long term.
  • Consumer behaviorStop consuming
    Return the product to the point of sale
    Contact the consumer service
  • Contact number0800 865 286
  • Compensation modalitiesRepayment
  • End date of the recall procedureWednesday 6 October 2021

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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

France – LONG BLANCHED BASMATI RICE 5X90G – 450G – Ochratoxin A

Posted on August 9, 2021 by | Leave a comment

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Cereals and baked goods
  • Product brand name GRAIN COUNTER
  • Names of models or references LONG BLANCHED BASMATI RICE 5X90G – 450G
  • Product identification
    GTIN Lot Dated
    3564700579886 All lots Date of minimum durability 11/26/2022
  • Packaging450G BOX (5 90G COOKING BAGS)
  • Start date / End of marketing From 12/17/2020 to 08/06/2021
  • Storage temperature Product to be stored at room temperature
  • Geographical sales area Whole France
  • Distributors E.LECLERC

Practical information regarding the recall

  • Reason for recall Presence of Ochratoxin A beyond regulatory limits
  • Risks incurred by the consumer Other chemical contaminants
  • Additional description of the risk Mycotoxins are substances produced by microscopic fungi. These substances can present a health risk in the event of heavy and repeated consumption over the long term.
  • Consumer behaviour Stop consuming
    Return the product to the point of sale
    Contact the consumer service
  • Contact number0800 865 286
  • Compensation modalities Repayment
  • End date of the recall procedure Wednesday 6 October 2021

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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

USA – Luigi Guffanti Taleggio Cheese Recalled For Possible Staphylococcus aureus

Posted on August 6, 2021 by | Leave a comment

Food Poisoning Bulletin

Staph

One type of Luigi Guffanti Taleggio cheese is being recalled for possible Staphylococcus aureus contamination. The recalled product is Luigi Guffanti Cheese Taleggio Dop a Latte Crudo Incarto Verde. No illnesses have been reported to date in connection with the consumption of this product. The recalling company is Taste for Luxury.

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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, Staphylococcus aureus

USA – FDA begins testing cake mixes in search of specific product in E. coli outbreak

Posted on August 6, 2021 by | Leave a comment

Food Safety News

They have not yet named any specific brands or flavors of cake mix related to an outbreak of E. coli infections, but federal officials have begun product testing in relation to the illnesses.

Sixteen people across 12 states have been confirmed as being infected, with seven requiring hospitalization, according to the Centers for Disease Control and Prevention. Illnesses began Feb. 26 with the most recent one beginning June 21. 

More patients will likely be identified, according to federal officials because of the long shelf life of cake mixes and the time lag between when a person becomes ill and when the illness is confirmed and reported to the CDC.

The Food and Drug Administration has been working with the CDC on the outbreak investigation and reported on Aug. 4 that the agency has begun product testing. The FDA has also initiated traceback efforts and onsite inspections. However no producer or specific products have been named by the FDA or CDC.

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Posted in E.coli, escherichia coli, 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 Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Research