Category Archives: Food Toxin

France – DRY GOAT CHEESE – STEC E.coli

Posted on April 3, 2023 by KSW | Leave a comment

Identification information of the recalled product

Product category Feed
Product subcategory Milk and dairy products
Product brand name CHEVRIGNY CHEVENET
Model names or references Churns Mini Churns
Identification of products

GTIN Batch Date

3503963014208 087 Date of minimum durability 05/15/2023

3503965270008 065 Date of minimum durability 04/24/2023
Packaging plastic tray
Marketing start/end date From 06/03/2023 to 29/03/2023
Storage temperature Product to be stored in the refrigerator
Health mark FR-71-235-001-CE
Further information Dry goat cheese
Geographic area of saleRegions: Auvergne-Rhône-Alpes, , , , , , , Burgundy-Franche-Comté, , , , , , , Grand-Est, , , , , , , New-Aquitaine, , , , , , , Occitanie, , , , , , , Provence-Alpes-Côte d’Azur
Distributors FROMAGER des HALLES SOUTH EAST INTERMARCHE St Quentin Fallavier BUTCHERS ANDRE

GTIN	Batch	Date
3503963014208	087	Date of minimum durability 05/15/2023
3503965270008	065	Date of minimum durability 04/24/2023

Practical information regarding the recall

Reason for recall Recall for health reasons
Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

Posted in 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, STEC, STEC E.coli

France – DRY GOAT CHEESE – STEC E.coli

Posted on April 3, 2023 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Milk and dairy products
Product brand name CHEVRIER des CRAYS – CHEVRIGNY
Model names or references Maconnais
Identification of products

GTIN Batch Date

3503962313005 061 Date of minimum durability 04/17/2023

3503960021506 062 Date of minimum durability 04/24/2023
Packaging wooden tray
Marketing start/end date From 03/03/2023 to 10/03/2023
Storage temperature Product to be stored in the refrigerator
Health markFR-71-235-001-CE
Further information Mâconnais goat cheese
Geographic area of sale Regions: Auvergne-Rhône-Alpes, , , , , , Burgundy-Franche-Comté, , , , , , Centre-Val de Loire, , , , , , Grand-Est, , , , , , Hauts-de-France, , , , , , Île-de-France, , , , , , New-Aquitaine, , , , , , Occitanie, , , , , , Provence-Alpes-Côte d’azur
Distributors FROMAGER des HALLES SOUTH EAST BUTCHERS ANDRE AUCHAN FRANCE CARREFOUR SOUTH EAST

GTIN	Batch	Date
3503962313005	061	Date of minimum durability 04/17/2023
3503960021506	062	Date of minimum durability 04/24/2023

Practical information regarding the recall

Reason for recall Recall for health reasons
Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

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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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, STEC, STEC E.coli

France – Thin cuts of Roquefort made from frozen raw sheep’s milk – Staphylococcal Toxins

Posted on April 3, 2023 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Milk and dairy products
Product brand name ROQUEFORT COMPANY
Model names or references fine cuts of Roquefort made from frozen raw sheep’s milk – ROQUEFORT SOCIETE
Identification of products

GTIN Batch Date

3023260030232 L61821 Date of minimum durability 30/08/2023
Packaging 500g bag
Marketing start/end date From 08/11/2022 to 03/28/2023
Storage temperature Product to keep in the freezer
Health mark FR 12-203-011 EC
Geographic area of sale Whole France
Distributors Restaurants and wholesalers

GTIN	Batch	Date
3023260030232	L61821	Date of minimum durability 30/08/2023

Practical information regarding the recall

Reason for recall Detection of staphylococcal enterotoxins
Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Staphylococcal Toxin, Staphylococcus aureus

Czech Republic – Cheese KROLEWSKI 45%, slices – Mold/Mould

Posted on April 3, 2023 by KSW | Leave a comment

Potravinynapranyri

Illustrative photo #1

Illustrative photo #2

Place of inspection:

Albert Czech Republic, sro

Valašské Meziříčí ( Boženy Němcové 411, 757 01 Valašské Meziříčí )

ID: 44012373

Food group: Milk and milk products / Cheese

Cheese KROLEWSKI 45%, slices

Category: Dangerous foods

Invalid parameter:

fungi visible to the eye

Some of the packaging was found to contain mold visible to the naked eye. These packages had a broken package in the seam.

The product did not have an expired minimum shelf life date, during the inspection no unsatisfactory storage temperatures of this product were found.

Batch:	1012032
Best before date:	04/05/2023
Packaging:	PE with print
Quantity of the product in the package:	100 g
Distributor:	for the Czech Republic: Milkpol spol. s ro, Reinerova 1657/23, 163 00 Prague 6
Country of origin:	Poland
Date of sample collection:	2/17/2023
Reference number:	23-000133-SZPI-CZ

The sample was detected by the official control of the State Agricultural and Food Inspection.

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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 Quality, food recall, Food Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, mold, Mould/Mold, Potravinynapranyri

Research – Aflatoxins contamination in raw and roasted cashew nuts in Mtwara, Tanzania

Posted on April 2, 2023 by KSW | Leave a comment

African Journal of Microbiology

Abstract

The aim of this work was to determine the contamination levels of raw and roasted cashew nuts sold in Masasi and Newala districts of Mtwara region in Tanzania. A total of 60 samples including 40 roasted (24 samples from Newala and 16 from Masasi) and 20 raw samples (12 from Newala and 8 from Masasi) were collected. Determination of total aflatoxins levels in raw and roasted cashew nuts samples was carried out by immune affinity high performance liquid chromatography (HPLC). The levels of contamination ranged from not detected (less than limit of quantification) to 3.29 µg/kg for both aflatoxin B1 and total aflatoxin in the cashew nuts samples. None of the samples had total aflatoxins contamination greater than the recommended maximum residues of 4 µg/kg set by European Commission (2010) or 10 µg/kg set by FAO and WHO (1995). About a quarter (38%) of the samples had total aflatoxins less than limit of quantification. All roasted cashew nut samples were found to have total aflatoxins less than 3 µg/kg while about 86% of raw cashew nut samples had total aflatoxins less than 3 µg/kg

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Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin

Research – Extensive literature searches on bromine and Ochratoxin A in feed

Posted on April 1, 2023 by KSW | Leave a comment

EFSA

Two Extensive Literature Searches (ELSs) by using PubMed, Web of Science (WoS) and SciFinder for relevant studies on Ochratoxin A (OTA) and bromine, bromate and bromide (BRs) in feed were performed. Search queries allowed to obtain a total number of 8,953 and 34,183 references for OTA and BRs, respectively. The relevance analysis of the documents was performed by screening titles and abstracts against inclusion and exclusion criteria. Relevant references accounted in each Area, for OTA and BRs, were respectively: Area 1 (Information on analytical techniques for quantification) 117 and 117 documents, respectively; Area 2 (Information on occurrence/concentrations and formation) 176 and 176 documents, respectively; Area 3 (Information on exposure of farm and companion animals) 31 and 3 documents, respectively; Area 4 (Information on toxicokinetics (absorption, distribution, metabolism, excretion) in farm and companion animals) 37 and 8 documents, respectively; Area 5 (Information on toxicity of OTA/BRs in farm and companion animals) 249 and 23 documents, respectively; Area 6 (Information on the transfer of OTA/BRs from feed to animal derived food) 18 and 4 documents. A total number of 618 and 100 relevant non‐redundant documents was found for OTA and BRs, respectively. Those results were obtained after the full text analysis of all the document previously labelled as relevant.

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Posted in Animal Feed, Animal Feed Mould Toxin, Animal Feed Testing, Aspergillus Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology Blog, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A

Canada – Komera Original brand Seasoned Hot Pepper Sauce recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on March 31, 2023 by KSW | Leave a comment

CFIA

Summary

Product

Seasoned Hot Pepper Sauce

Issue

Food – Microbial Contamination – Clostridium botulinum

What to do

Do not consume, use, sell, serve, or distribute recalled products

Affected products

Brand	Product	Size	UPC	Codes
Komera Original	Seasoned Hot Pepper Sauce	148 ml	6 27987 43939 7	All units sold up to and including March 30, 2023

Issue

The affected product is being recalled from the marketplace because it may permit the growth of Clostridium botulinum.

The recalled product has been sold in Alberta, Manitoba, Quebec and online and may have been distributed in other provinces and territories.

What you should do

If you think you became sick from consuming a recalled product, contact your healthcare provider
Check to see if you have recalled products
Do not consume, serve, use, sell, or distribute recalled products
Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick. Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking, including slurred speech, and a change in sound of voice, including hoarseness. Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

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Posted in CFIA, Clostridium, Clostridium botulinum, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin

RASFF Alerts – Mycotoxin – Aflatoxin – Almonds – Popcorn – Hazelnut Kernels – Roasted Peanuts – Pistachios – Groundnut Kernels -Shelled Hazelnuts- Pepper Soup Spices

Posted on March 31, 2023 by KSW | Leave a comment

RASFF

Elevated levels of Aflatoxin B1 in roasted peanuts from Nigeria in Ireland

RASFF

Aflatoxins in hazelnut kernels form Georgia in the Czech Republic

RASFF

Aflatoxins in pistachios from the United States, via Türkiye in Romania and Germany

RASFF

Aflatoxins (B1 = 8.4; Tot. = 10.7 µg/kg – ppb) in blanched groundnut kernels from Argentina in the Netherlands

RASFF

Presence of aflatoxins exceeding legal limits in shelled hazelnuts from Georgia in Italy

RASFF

Elevated Levels of Aflatoxins in Pepper Soup Spices from Nigeria in Ireland

RASFF

Aflatoxin in popcorn in Belgium, Bosnia and Herzegovina, Bulgaria, Czech Republic, Denmark, Estonia, France, Germany, Ireland, Italy, Lebanon, Lithuania, Malta, Netherlands, Northern Ireland, Poland, Portugal, Romania, Slovenia, Spain, Sweden, Türkiye, United Kingdom

RASFF

Aflatoxins B1 above the MRL in almonds from USA in Spain

RASFF

Aflatoxins in almonds from Spain in Albania, Andorra, Azerbaijan, Belgium, Bosnia and Herzegovina, Bulgaria, Croatia, Czech Republic, Estonia, Georgia, Germany, Greece, Hungary, Ireland, Israel, Japan, Latvia, Lithuania,) Mongolia, Norway, Panama, Poland, Portugal, Slovakia, Türkiye, United Kingdom, United States.