TV magician Dynamo is suing the owners of a north London KFC for more than £200,000 over an alleged bout of food poisoning that left him in hospital.
The 37-year-old Magician Impossible star says he was left doubled over in pain and needing urgent treatment after eating a meal at the Belsize Park eatery in summer 2017.
aflatoxins (B1 = 18; Tot. = 20 µg/kg – ppb) in pistachios in shell from Spain in the Netherlands
aflatoxins (B1 = 5; Tot. = 5.9 µg/kg – ppb) in peanut butter from the United States in Germany
aflatoxins (B1 = 20.2; Tot. = 21.3 µg/kg – ppb) in pistachios in shell from the United States in Germany
aflatoxins (B1 = 12.6 µg/kg – ppb) in chilli powder from India in the UK
aflatoxins (B1 = 40; Tot. = 42 µg/kg – ppb) in dried figs from Turkey in the Netherlands
aflatoxins (Tot. = 15.1 µg/kg – ppb) in dried figs from Turkey in Germany
aflatoxins (B1 = 11.7 µg/kg – ppb) in chili powder from Sri Lanka in France
aflatoxins (B1 = 55.7; Tot. = 61.4 µg/kg – ppb) in dried figs from Turkey in Germany
aflatoxins (Tot. = 17.6 µg/kg – ppb) in dried figs from Turkey in Germany
aflatoxins (B1 = 8.5; Tot. = 16.2 µg/kg – ppb) in dried figs from Turkey in Germany
aflatoxins (B1 = 15; Tot. = 15.8 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria
Posted in Aflatoxin, 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, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, RASFF
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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, STEC, STEC E.coli
At least 20 people have now reported symptoms of food poisoning to health authorities after eating spoiled fish from food delivery service Hello Fresh.
An Auckland Regional Public Health Service (ARPHS) spokesperson said that in the last 24 hours it has received around 20 calls from people who ate the food provided by the meal kit company.
When fish isn’t chilled properly, it can produce histamine that can be toxic to humans leading to scombroid poisoning, according to the New Zealand Food Safety website.
Posted in food contamination, Food Hygiene, Food Illness, 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
Brand : IT 02 2 CE C280 Pre-packaged 250g ATP 08-12-2020
Name : Fontina cheese DOP RED LABEL
Reason for reporting : Recall due to microbiological risk
Publication date : 12 November 2020
Brand : Fontina DOP IPER IT 02 2 CE C280 Pre-packaged 250g ATP TMC 08-12-2020
Name : Cheese Fontina DOP
Reason for reporting : Recall due to microbiological risk
Publication date : 12 November 2020
Brand : Fontina DOP IPER IT 02 2 CE C280 Pre-packaged 250g ATP TMC 08-12-2020
Name : Cheese Fontina DOP
Reason for reporting : Recall due to microbiological risk
Publication date : 12 November 2020
Brand : Fontina DOP ITALIAMO C280 IT 02 2 CE Pre-packaged 250g ATP TMC 08-12-2020
Name : Fontina DOP cheese
Reason for reporting : Recall due to microbiological risk
Publication date : 12 November 2020
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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC, STEC E.coli, Uncategorized
Walmart has released a list of the stores that carried the recalled Tanimura & Antle romaine lettuce.
Last week, Salinas, California-based Tanimura & Antle Inc. voluntarily recalled select single heads of romaine lettuce distributed across the country for possible E. coli contamination. The company posted an announcement on the Food and Drug Administration website Friday.
The affected lettuce is labeled with a “packed on date of 10/15/2020 or 10/16/2020,” the company said. The UPC number on the lettuce is 0-27918-20314-9.
According to Tanimura & Antle, no other products or pack dates are being recalled and there have been “no reported illnesses associated with the recalled product.”
Posted in E.coli, food bourne outbreak, 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, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli
The FDA and CDC, in collaboration with state and local partners, is investigating illnesses in a third multistate outbreak of E.coli O157:H7 infections this Fall.
On November 6, 2020, the Michigan Department of Agriculture and Rural Development (MDARD) reported that as a part of routine sampling, they collected a product sample of romaine lettuce for testing. The sample tested positive for E. coli O157:H7 and subsequent whole genome sequencing (WGS) analysis determined that the E. coli O157:H7 present in the samples matches the strain that has caused illnesses in this outbreak.
The strain of E. coli found in the Michigan sample is a third distinct strain not genetically related to the strains causing two distinct multi-state outbreaks of Shiga-toxin producing E. coli O157:H7 (STEC) that FDA and CDC announced on October 28, 2020. At this time, a specific food has not been linked to either of those outbreaks.
On November 6, 2020, Tanimura & Antle, Inc. recalled packaged single head romaine lettuce with a pack date of 10/15/2020 or 10/16/2020 due to possible contamination with E. coli O157:H7. The firm recalled this product based on test results from a product sample collected and analyzed by MDARD before the WGS analysis showing the match to the outbreak strain was completed.
FDA and state partners are working with the firm to determine if additional romaine should be recalled.
At this time, there is not enough epidemiologic and traceback evidence to determine if ill people in this outbreak were exposed to romaine lettuce from Tanimura & Antle, Inc. Additional information will be provided as it becomes available.
Consumers, restaurants, and retailers, should not eat, sell, or serve Tanimura & Antle, Inc. brand packaged single head romaine lettuce with a pack date of 10/15/2020 or 10/16/2020.
Posted in CDC, E.coli O157, E.coli O157:H7, FDA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC, STEC E.coli
HelloFresh New Zealand Ltd is recalling specific batches of its HelloFresh brand Trevally Fillets as the product contains an elevated level of histamine.
| Product identification | |
|---|---|
| Product type | Fresh fish fillets |
| Name of product (size) |
|
| Date marking | Use by dates: 10.11.2020, 11.11.2020, 12.11.2020, and 13.11.2020
The batches were delivered in HelloFresh customer deliveries between 7 November to 11 November 2020. |
| Package size and description | The product is sold in 280g and 560g plastic packages as part of a HelloFresh meal box. |
| Distribution | The product is sold online through:
and is available throughout New Zealand. |
| Notes | This recall does not affect any other HelloFresh brand products. |
Customers are asked to check the use by date mark on the product label.
Affected product should not be consumed. There have been reports of illness in New Zealand. If you have consumed any of this product and have any concerns about your health, seek medical advice. Report your or your families illness to your District Health Board’s Public Health Unit.
Public Health Unit contact details – Ministry of Health
Customers are advised to discard the product if not already consumed.
Increased levels of histamine causes scombroid poisoning.
Find out more about shellfish and scombroid fish
If you have questions, contact HelloFresh New Zealand Ltd:
Posted in Bacteria, bacterial contamination, 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, Histamine
LANSING, Mich. – The Michigan Department of Agriculture and Rural Development (MDARD) is advising consumers not to eat Tanimura & Antle brand romaine lettuce packed as single heads due to food safety concerns.
A routine sample of the lettuce collected at a Walmart in Comstock Park, MI, and tested by MDARD’s Laboratory Division confirmed positive for E. coli 0157:H7. Further analysis conducted by the Michigan Department of Health and Human Services laboratory determined that the strain of E. coli recovered from the product sample is highly related genetically to E. coli causing two recent illnesses in Michigan.
The lettuce was sold in a zip-top clear plastic bag with a blue label and white lettering. It has the UPC number 0-27918-20314-9 and a white sticker indicating it was packed in Salinas, California on October 15, 2020.
Consumers should discard this product or return it to the place of purchase. If you think you or a family member have become ill from consuming any of these products, please seek immediate medical attention.
E. coli can cause serious or life-threatening illness in some individuals. Symptoms of Shiga toxin-producing E. coli (STEC) infection vary for each person, but often include severe stomach cramps, diarrhea (often bloody), and vomiting. Some people may have a fever, which usually is not very high (less than 101˚F/38.5˚C). Most people get better within 5 to 7 days. Some infections are very mild, but others are severe or even life-threatening. People usually get sick from Shiga toxin-producing E. coli (STEC) 2 to 8 days (average of 3 to 4 days) after ingesting the bacteria. Some people with a STEC infection may get a type of kidney failure called hemolytic uremic syndrome (HUS). E. coli infection is usually diagnosed by testing a stool sample.
Posted in Bacteria, bacterial contamination, Bacterial Toxin, E.coli, 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, STEC, STEC E.coli
We have published this report to address knowledge gaps and better understand the risk of STEC (Shiga toxin-producing Escherichia coli) contamination of wild venison.
The report is based on three core objectives to:
Although the prevalence of STEC O157 in wild deer is low, the report found that when discovered, it is the strain associated with the most severe forms of human disease. Therefore, adherence to strict hygiene practices from cull to final product are strongly recommended within the report.
The venison industry continues to take a cooperative and responsible approach to STEC O157 when found, working to better understand the risks in the sector and how to mitigate them in the interest of public health protection.
Posted in Bacteria, bacterial contamination, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Research, STEC, STEC E.coli
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