Category Archives: Listeria

USA – Fresno State Creamery Recalls Butter Spread For Listeria

Food Poisoning Bulletin

The Fresno State Creamery is recalling 40 15-ounce containers of Fresno State Butter Spread – Regular because it may contain Listeria monocytogenes bacteria. The product was sold at the Gibson Farm Market. One container was sold off site.

The recalled butter spread has a product code of 249 and a sell by date of 02/01/20 or 08/01/20. No reports of illness have been received to date in connection with this recalled product.

Fresno State Creamery is inspected by the Department of Milk and Dairy Food Safety branch of the California Department to food and Agriculture. This recall is being issued out of an abundance of caution. People who purchased this butter spread should return it to the store for a full refund.

RASFF Alerts – Listeria monocytogenes – Cold Smoked Salami – Frozen Herring – Frozen Smoked Roasted Chicken – Mini Chicken Susauges – Smoked Salmon- Cheese – Black Olive Rings – Chilled Pork – Frozen Chipotle Chicken Baguettes – Pasteurised Sheeps Cheese

Last two weeks catch up


RASFF – Listeria monocytogenes (<10 /g) in cold-smoked salami from Lithuania in Lithuania

RASFF – Listeria monocytogenes (presence /25g) in frozen herring from Poland in Poland

RASFF – Listeria monocytogenes (presence /250g) in frozen smoked roasted chicken breast from Spain in Spain

RASFF – Listeria monocytogenes (in 1 out of 5 samples /25g) in chilled mini chicken sausages from Poland in Poland

RASFF – Listeria monocytogenes (1200 CFU/g) in smoked salmon from Poland in Germany

RASFF – Listeria monocytogenes (presence /25g) in cheese from Poland in Poland

RASFF – Listeria monocytogenes (>1500 CFU/g) in black olive rings from Spain, packaged in the Netherlands in the Netherlands

RASFF – Listeria monocytogenes (11000 CFU/g) in chilled pork products from Spain in Spain

RASFF – Listeria monocytogenes (340 CFU/g) in frozen chipotle chicken baguettes from the Netherlands in Switzerland

RASFF – Listeria monocytogenes (600 CFU/g) in pasteurized sheep’s cheese from France in France

RASFF Alert – Foodborne Outbreak -Listeria monocytogenes – Milk Products


RASFF – foodborne outbreak suspected to be caused by Listeria monocytogenes (240 CFU/g) in milk products from France in France

USA -Florida Penn Dutch shut due to Listeria monocytogenes

Food Poison Journal

Today, the Florida Department of Agriculture and Consumer Services (FDACS) and Commissioner Nicole “Nikki” Fried issued an Immediate Final Order to Penn Dutch Meat & Seafood Market, ordering that they immediately cease operations and close their Margate store. The order was issued after Penn Dutch violated multiple stop-use and stop-sale orders and endangered public health by possibly distributing food products contaminated with Listeria pathogens.

Australia – Flagstaff foods frozen meals – Recall – Listeria monocytogenes


Date published: 20 September 2019

Product information

The Flagstaff Group Limited T/A Flagstaff Fine Foods is conducting a recall of the following frozen meals, all 360g:

Chicken Schnitzel with Gravy, Use By 17/07/2020; 24/07/2020; 25/07/2020; 05/08/2020; 06/08/2020; 18/08/2020; 13/08/2020; 27/08/2020; 03/09/2020
Lamb Chop, Use By 17/02/2020; 18/07/2020; 25/07/2020; 30/07/2020; 06/08/2020; 18/08/2020; 20/08/2020; 22/08/2020; 27/08/2020; 09/09/2020; 12/09/2020
Honey Mustard Beef, Use By 28/07/2020; 25/08/2020
Pork in BBQ Sauce, Use By 25/07/2020; 18/08/2020
Apricot and fig chicken, Use By 15/08/2020
Vienna Schnitzel, Use By 22/07/2020; 05/08/2020; 18/08/2020; 29/08/2020; 10/09/2020
Pork, Apple and Cranberry Casserole, Use By 12/08/2020; 01/09/2020
Roast Beef, Use By 21/07/2020; 25/07/2020, 01/08/2020, 06/08/2020, 18/08/2020, 22/08/2020, 29/08/2020, 05/09/2020 and 12/09/2020

The products have been available for sale at Meals on Wheels and community organisations in NSW, ACT, QLD and SA.

Flagstaff frozen meals


The recall is due to potential microbial (Listeria monocytogenes) contamination.

Food safety hazard

Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.

Country of origin


What to do​

Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.

For further information please contact:

The Flagstaff Group Limited T/A Flagstaff Fine Foods
(02) 4272 0280

Related links:

Research – Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions

Science Direct


L. sakei CTC494 inhibited L. monocytogenes growth in sea bream fillets during chilled and moderate abuse temperature storage.

L. sakei CTC494 did not increase deterioration of filleted sea bream at an initial level of ≤4 log cfu/g.

L. sakei CTC494 showed potential as bioprotective culture for fish products.

An approach from broth to food was developed for modelling microbial interaction.

Models simulated the bioprotective effect of L. sakei CTC494 on L. monocytogenes in sea bream.


The objective of this work was to quantitatively evaluate the effect of Lactobacillussakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenesin fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (fish juice and fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75–92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally processed fish products.

Research – Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods

Science Direct


Pathogens or surrogate survived well in samples during storage (21 days at 16 °C).

Heat resistance did not change significantly throughout the storage period.

Viability of pathogens or surrogate was adequate for inactivation/validation studies.

E. faecium NRRL B2354 was a suitable surrogate in tested products except confectionery.

Pathogens were inactivated by heating to 112 °C solid foods in sealed thermal cells.


The aims of this study were to obtain data on survival and heat resistance of cocktails of SalmonellaListeria monocytogenes and the surrogate Enterococcus faecium(NRRL B-2354) in four low moisture foods (confectionery formulation, chicken meat powder, pet food and savoury seasoning) during storage before processing. Inoculated samples were stored at 16 °C and cell viability examined at day 0, 3, 7 and 21. At each time point, the heat resistance at 80 °C was determined. The purpose was to determine a suitable storage time of inoculated foods that can be applied in heat resistance studies or process validations with similar cell viability and heat resistance characteristics. The main inactivation study was carried out within 7 days after inoculation, the heat resistance of each bacterial cocktail was evaluated in each low moisture food heated in thermal cells exposed to temperatures between 70 and 140 °C. The Weibull model and the first order kinetics (D-value) were used to express inactivation data and calculate the heating time to achieve 5 log reduction at each temperature.

Results showed that the pathogens Salmonella and Lmonocytogenes and the surrogate E. faecium NRRL B-2354, can survive well (maximum reduction < 0.8 log) in low moisture foods maintained at 16 °C, as simulation of warehouse raw material storage in winter and before processing. The D80 value of the pathogens and surrogate did not significantly change during the 21 day storage (p > 0.05). The inactivation kinetics of the pathogens and surrogate at temperatures between 70 and 140 °C, were different between each organism and product. E. faecium NRRL B-2354 was a suitable Salmonella surrogate for three of the low moisture foods studied, but not for the sugar-containing confectionery formulation. Heating low moisture food in moisture-tight environments (thermal cells) to 111.2, 105.3 or 111.8 °C can inactivate 5 log of SalmonellaL. monocytogenes or E. faecium NRRL B-2354 respectively.