Aquafuchsia Foods Inc. is recalling Aquafuchsia brand alfalfa sprout product from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
The following product has been sold in Quebec.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| Aquafuchsia | Salad Plus – Alfalfa with a touch of radish! | 125 g | 041 | 0 551176 1 |
RASFF -Salmonella Oranienburg in soybean meal from Italy in Austria
RASFF-Salmonella Agona (presence /25g) and Salmonella Mbandaka (presence /25g) in rapeseed extraction meal from Germany
RASFF -Salmonella Llandoff (1 out of 10 /25g) in soybean meal – non GMO from Italy in Austria
RASFF -Salmonella spp. in fish meal from Mauritania in Denmark
CFIA –
Vanderpol’s Eggs Ltd. is recalling Ova Easy brand Tasty Nutritious Egg dried egg product from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
This recall was triggered by a recall in another country. The Canadian Food Inspection Agency (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.
No illnesses have been reported
Nutriom LLC of Lacey, WA, is recalling approximately 226,710 pounds of processed egg products that may be contaminated with Salmonella,the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Saturday.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, FSIS, Hygiene, Microbiology, Pathogen, Recall, Salmonella
Tagged egg products, Food Safety News Nutriom LLC, U.S. Department of Agriculture’s Food Safety and Inspection Service
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The ‘ButcherSafe’ manual has been developed to help butchers comply with the Hazard Analysis and Critical Control Point (HACCP) requirements of food safety legislation. The guidance was developed by the Scottish Food Enforcement Liaison Committee (SFELC) HACCP Working Group.
The FSA in Scotland has been given the rights to print and distribute the manual to this sector and, while the text is available electronically (at http://multimedia.food.gov.uk/multimedia/pdfs/publication/butchersafe-manua…), those wishing to request hard copy should contact their nearest local authority. [Source: FSA in Scotland News Release, 31 January 2014. http://www.food.gov.uk/scotland/news-updates/news/2014/jan/butchers]
NOELENE Bischoff and her teenage daughter Yvana died after eating toxic fish while on holidays in Bali, preliminary autopsy results reveal.
But the Sunshine Coast pair may have survived the rare poisoning, called Scombroid Syndrome Toxicity, had they not both been asthma sufferers which accelerated and intensified their reaction.
A spokesman for the Queensland Coroner Terry Ryan told The Australian the Bischoff family met with forensic pathologists in Brisbane yesterday and had been told the possible causes of death. However, autopsy testing has not been finalised.
Bischoff, 54, and her 14-year-old daughter died violently and mysteriously in Bali last month, hours after enjoying a final meal at the Padang Bai Beach resort restaurant.
They had eaten grilled mahi mahi fish, vegetarian pizza and chicken curry, before succumbing to vomiting and breathlessness.
Posted in Allergic Reaction, Death, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Histamine, Hygiene, Illness, Microbiology, Poisoning, Scombroid, Toxin
Tagged Bali, Bischoff, holidays in Bali, preliminary autopsy results, Queensland Coroner, toxic fish
Since December 2013, Oregon health officials have been looking into the source of Campylobacteriosis that has sickened five individuals in Oregon and Ohio. All cases report eating undercooked or raw chicken livers; most cases consumed chicken livers prepared as pâté. The cases in Ohio ate chicken liver pâté while visiting Oregon. The Oregon Health Authority is working with USDA and CDC.
This is the second reported multistate outbreak of campylobacteriosis associated with consumption of undercooked chicken liver in the United States.
A high-end chicken product enjoyed in high-end restaurants in Portland is part of a small food poisoning outbreak in Oregon.
Health officials issued a public health alert Tuesday, saying six people who consumed undercooked or raw chicken livers were infected with campylobacter, a common foodborne pathogen. Three people live in Oregon and two others were visiting the state from Ohio. The outbreak includes one person in Washington state who got sick after consuming chicken liver pills. Most of the others ate chicken liver pate.
Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Microbiology, Pathogen
Tagged chicken liver, chicken liver pâté, chicken livers, Oregon, Oregon Health Authority
PFP Enterprises, a Fort Worth, Texas, establishment, is recalling approximately 15,865 pounds of beef products because they may be contaminated with E. coli O103, E. coli O111, E. coli O121, E. coli O145, E. coli O26 and E. coliO45, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
FSIS personnel became aware of the problem during a Food Safety Assessment when they discovered that beef trim tested presumptive positive for multiple non-O157 Shiga toxin-producing E. coli (STEC) strains through the company’s testing program. The company inadvertently did not carry the test out to confirmation, and not all affected product was held.
Posted in Bacteria, E.coli, E.coli O103, E.coli O104, E.coli O121, E.coli O145, E.coli O157, E.coli O26, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, FSIS, Hygiene, Microbiology, Pathogen, Recall, STEC, Toxin
Tagged beef products, E. coli, Food Safety Assessment, fsis, U.S. Department of Agriculture’s Food Safety and Inspection Service
NSW Health has been notified of four recent cases of a rare bacterial gastroenteritis, prompting NSW Health to issue an alert, particularly to people who may have purchased food at Kenny’s Kebabs at Miranda Fair in January.
Director of South Eastern Sydney Public Heath Unit, Professor Mark Ferson said the 4 patients with bloody diarrhoea caused by Shiga-toxin producing E. coli (STEC) bacteria infection were reported yesterday in patients from the Sutherland/St George area
Posted in Bacteria, E.coli, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Laboratory, Microbiology, Pathogen, Recall, STEC, Toxin
Tagged bacterial gastroenteritis, NSW Health, South Eastern Sydney Public Heath Unit
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