borchers organic low carb flour
From the manufacturer bojati food GmbH
bojati food GmbH Margarete-Steiff-Str. 10 28876 Oyten
Baden-Württemberg:poststelle@mlr.bwl.de
| Press releases and information | |
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| title | Attachment or web link |
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Press release
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borchers organic low carb flour
From the manufacturer bojati food GmbH
bojati food GmbH Margarete-Steiff-Str. 10 28876 Oyten
Baden-Württemberg:poststelle@mlr.bwl.de
| Press releases and information | |
|---|---|
| title | Attachment or web link |
|
Press release
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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 Research, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin

Before digging for clams or harvesting mussels along province’s coast, the BC Centre for Disease Control is warning about a spike in illness associated with shellfish consumption in recent days.
Five people have been sick with V. parahaemolyticus (vibriosis) in the last two weeks, according to the BCCDC.
Symptoms of the foodborne illness associated with shellfish consumption include nausea, diarrhea, and vomiting.
The vibrio bacteria is naturally occurring in the ocean, and grows in molluscan shellfish such as clams, oysters, and mussels. Small amounts are not uncommon, but with warmer water, the bacteria can multiply rapidly. Experts say the recent heatwave created a perfect storm for more infections related to those eating shellfish.
The largest outbreak of vibriosis in B.C. history occurred in 2015, when 62 persons became ill. There are concerns if people don’t follow the latest warnings, this year could also be record-breaking.
Posted in 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, Vibrio, Vibrio parahaemolyticus

| GTIN | Lot | Dated |
|---|---|---|
| 3760192492805 | All lots | Date of minimum durability 12/31/2022 |
Aflatoxins in organic groundnut kernels from Nicaragua in the Netherlands
Aflatoxin B1 (53±13 µg/kg) and sum of aflatoxin (60±15 µg/kg) in pistachios in shell salted and roasted imported from Ukraine, raw material – Iran in Poland
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
Histamine and E 300 – ascorbic acid unauthorised in frozen yellowfin tuna (Thunnus albacares) from India in Italy
Posted in Biotoxin, 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, RASFF, Toxin
Withdrawal of live scallops (Aequipecten operculatis) harvested in France because of possible contamination with Diarrhoeic Shellfish Poisoning (DSP) toxins from Spain in France
Posted in Algal Toxin, Biotoxin, 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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, Toxin
Exceedance of maximum limits for ochratoxin A in date syrup from the Netherlands in Austria, Finland, Belgium, Germany and the Netherlands
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 Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
HIGH LEVELS OF LIPOPHILIC BIOTOXINS IN LIVE SLIPPER CLAM (VENERUPIS CORRUGATA) FROM PORTUGAL in Spain
Lipophilic marine biotoxins include okadaic acid, pectenotoxin, yessotoxin and azaspiracid groups.
Posted in Algal Toxin, Biotoxin, 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 Toxin, Marine Biotoxin, okadaic acid, Poisoning, RASFF, Shellfish, shellfish toxin, Toxin, Yessotoxin
QUEBEC, July 21 2021 / CNW Telbec / – The Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), in collaboration with the company Boucherie La Supérieure, located at 2888 avenue du Cosmodôme, in Laval , is warning the population not to not consume the products indicated in the table below, because analytical results show that these products are likely to contain the bacterium E. coli producing shigatoxins.
|
Product designation |
Format |
Packing date |
|
“LEAN GROUND BEEF” |
Variable weight
All formats |
“JL.06.21” |
|
“MID-LEAN GROUND BEEF” |
||
|
“EX-LEAN GROUND BEEF” |
||
|
“GROUND VEAL” |
||
|
” MINCED PORK “ |
The products that are the subject of this alert were packaged on July 6, 2021 and have been offered for sale only at the establishment identified above. They were packaged in plastic bags or in black plastic trays covered with transparent plastic wrap. They were offered in a refrigerated state. The product label includes, in addition to their name, the words “Boucherie La Superieure”.
The operator is voluntarily recalling the products in question. He agreed with MAPAQ to disseminate this warning as a precautionary measure. In addition, people who have any of these products in their possession are advised not to consume it. They must return it to the establishment where they bought it or throw it away.
It should be noted that proper cooking of meat destroys the E. coli bacteria in all cases. Preparing ready-made meals, such as spaghetti sauce, shepherd’s pie, or meat pie, requires a fairly long cooking time and a temperature high enough to destroy the bacteria.
It should be noted that no case of illness associated with the consumption of these foods has been reported to MAPAQ so far.
Food contaminated with the shigatoxin- producing E. coli bacteria may not look or smell spoiled, but eating these foods can cause serious illness or death. They are manifested by diarrhea and abdominal pain, often accompanied by blood in the stool. These symptoms usually appear two to ten days after eating a contaminated food. Nausea, vomiting and sometimes fever can be associated with it. When these symptoms appear, it is strongly recommended to consult a doctor without delay. Most symptoms go away within five to ten days.

The product was found to have a type of Escherichia coli that is able to produce shiga-toxin.
Among other things, Shiga toxins cause diarrhea and can damage the kidneys.
The food cannot be considered safe.
| Lots: | L: 96382 |
| Expiration date: | 05/09/2021 |
| Packaging: | PE tray, PAP label |
| Quantity of product in package: | 250 g |
| Producer: | MASO UZENINY POLIČKA as, č.p.300, 572 01 Kamenec u Poličky, Czech Republic |
| Country of origin: | Czechia |
| Date of sampling: | 5. 5. 2021 |
| Reference number: | 21-000206-CAFIA-CZ |