Category Archives: listeriosis

Luxembourg – RECALL: GORGONZOLA OF THE AUCHAN BRAND – RISK OF THE PRESENCE OF LISTERIA MONOCYTOGENES

Posted on September 23, 2020 by | Leave a comment

SAP

Last name GORGONZOLA
Mark AUCHAN
Unit 150 g
Bar code 3596710406647
Best before date (DLC) 01/10/2020
Lot P230003

Danger  : Risk of presence of Listeria monocytogenes

Listeria monocytogenes can cause fever, headache, and gastroenteritis. Vulnerable people such as the immunocompromised and the elderly and young children may experience neurological symptoms due to meningitis. Pregnant women should also pay special attention to these symptoms. Gastroenteritis can appear between a few hours and 3 days after consumption, while neurological symptoms can only appear after 3 months. People who have consumed these products and who present these symptoms are advised to consult a doctor, notifying him of this consumption.

Sale in Luxembourg by: Auchan

Source of information: Recall notification by Auchan

Communicated by: Government Commission for Quality, Fraud and Food Safety .

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Posted in Bacteria, bacterial contamination, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Hygiene, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology, Pathogen, pathogenic

Northern Ireland – Faughan Foods is recalling Glensallagh Roast Chicken Breast Pieces because of contamination with Listeria monocytogenes.

Posted on September 10, 2020 by | Leave a comment

FSA

Faughan Foods is recalling Glensallagh Roast Chicken Breast Pieces because Listeria monocytogenes has been found in the product. This product was sold in Lidl Northern Ireland stores only

Product details

Glensallagh Roast Chicken Breast Pieces (Family pack)
Pack size 240g
Batch code P3527
Best before 13 September 2020

Risk statement

The presence of Listeria monocytogenes in the product listed above. Symptoms caused by this organism can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis.

Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems.

Action taken by the company

Faughan Foods is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tells them what to do if they have bought the product. Please see the attached notice.
Glensallagh Roast Chicken Breast Pieces Listeria Mono(Opens in a new window)

Our advice to consumers

If you have bought the above product do not eat it. Instead, return it to the store from where it was bought for a full refund.

 

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Posted in Bacteria, bacterial contamination, cross contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology

Ireland – Recall of Glensallagh Family Pack Roast Chicken Breast Pieces due to the Presence of Listeria monocytogenes

Posted on September 10, 2020 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2020.55
Product: Glensallagh Family Pack Roast Chicken Breast Pieces; pack size: 240g
Batch Code: P3527; Use by: 13 Sep 20
Country Of Origin: Ireland

Message:

Faughan Foods is recalling the above batch of Glensallagh Family Pack Roast Chicken Breast Pieces due to the presence of Listeria monocytogenes. Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.The implicated batch was sold in Lidl stores.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  In rare cases, the infection can be more severe, causing serious complications.  Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly.  The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and to display a point-of-sale recall notice in stores where the affected batch was sold.

Consumers:

Consumers are advised not to eat the implicated batch.

Glensallagh chicken

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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 recall, Food Safety, Food Safety Alert, Food Testing, FSAI, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology

France – CASINO ÇA VIENT D’ICI brand Buckwheat Pancakes – Listeria monocytogenes

Posted on September 10, 2020 by | Leave a comment

https://www.oulah.fr/rappel-produit-galettes-de-sarrasin-de-marque-casino-ca-vient-dici/

Product recall: CASINO ÇA VIENT D'ICI brand Buckwheat pancakes

ENCOUNTERED PROBLEM

Presence of Listeria

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased for reimbursement.

People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying them of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Packaging
6x50g

▸ Barcode
3222475960130

▸ DLC
09/14/2020

▸ Lot
237

▸ Marketing
Some of these products have however been marketed since 08/28/2020

▸ Consumer service contact
For any further information, you can contact the consumer service by dialing the Freephone number: 0 800 13 30 16 (free service and call) from Monday to Friday from 9 a.m. to 7 p.m.

▸ Source
https://www.mescoursescasino.fr/

Photo: https://fr.openfoodfacts.org/

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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 Safety, Food Safety Alert, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology

France – Confit pork tenderloin from SAS LARTIGAU – Listeria monocytogenes

Posted on September 10, 2020 by | Leave a comment

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying them of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Marketing
These products were sold in the Cup section of your store from 06/12/2020 to 09/09/2020

▸ Consumer service contact
SAS LARTIGAU is available to consumers to answer their questions at the telephone number: 05 58 46 68 95 (during office hours).

▸ Source
https://www.carrefour.fr/

https://www.oulah.fr/rappel-produit-filet-de-porc-confit-de-la-societe-sas-lartigau/

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Posted in Bacteria, bacterial contamination, food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology

Research – A new method may make tomatoes safer to eat

Posted on September 9, 2020 by | Leave a comment

Science Daily

When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens — as well as lowering labor costs — by applying sanitizers to produce while it is still in the fields.

Salmonella, Shiga toxin-producing E. coli and Listeria monocytogenes are major causes of foodborne diseases and of public health concern in the U.S. Tomato-associated Salmonella outbreaks reported to the Centers for Disease Control and Prevention have increased in frequency and magnitude in recent years, and fresh produce accounted for 21% of E. coli outbreaks reported to the CDC over a 20-year span.

Initially researchers were going to study the use of a nonchlorine-based sanitizer made of two food additives approved by the U.S. Food and Drug Administration — levulinic acid and sodium dodecyl sulfate — as a postharvest wash solution. However, at the suggestion of a producer involved in the study — Bill Brim of Lewis Taylor Farms in Tifton, Georgia — they designed the study using the solution in a preharvest spray, said Tong Zhao, associate research scientist with the Center for Food Safety on the UGA Griffin campus.

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Posted in Bacteria, bacterial contamination, 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 Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Hygiene, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology, Salmonella

Cook Islands – Teacher on Life Support – Listeriosis

Posted on May 18, 2020 by | Leave a comment

CIN

Health authorities are investigating the country’s first listeria infection in more than 10 years.

A young Rarotonga primary teacher has been evacuated to hospital in Auckland, where she is critically ill with listeria.

Apii Te Uki Ou teacher Grace Archer was flown to Auckland on Air New Zealand flight 945 last Friday, after the “acute deterioration” of her health. Her partner, fellow teacher Theo Warrick, was put on an emergency flight on Sunday night, to join her.

She is now on life support in the intensive care unit, battling listerial bacterial meningitis. Warrick has been granted special dispensation to be at her side.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria monocytogenes, listeriosis, Uncategorized

USA – Light start for foodborne illness outbreaks in 2020

Posted on April 16, 2020 by | Leave a comment

Food Safety News

Almost one-third of the year is in the rearview mirror at the federal Centers for Disease Control in Atlanta and only two new multistate outbreaks of foodborne illnesses are on the books.

A dangerous outbreak of Listeriosis bubbled up out of Michigan late February involving Enoki mushrooms grown in South Korea. In its latest report on April 8, the CDC reported 36 confirmed cases in 17 states that involve 30 hospitalizations and four deaths.

As of March 19, the second outbreak involving the rare E.coli O103 had sickened 39 people in six states with two hospitalizations and no deaths. Clover sprouts are blamed for the second active outbreak of 2020.

The two foodborne illnesses outbreaks are small potatoes when compared to the COVID-19 outbreak that by April 15 infected 641,315, resulting in 28,386 deaths. By this point in a more typical year, CDC usually is working on a half dozen or more multistate foodborne outbreaks.

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Posted in E.coli, E.coli O103, food bourne outbreak, food contamination, food handler, 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, Listeria, Listeria monocytogenes, listeriosis, Uncategorized

Europe -Listeriosis – Annual Epidemiological Report for 2017

Posted on January 31, 2020 by | Leave a comment

ECDC

Listeriosis – Annual Epidemiological Report for 2017

Surveillance report

Publication series: Annual Epidemiological Report on Communicable Diseases in Europe
Time period covered: This report is based on data for 2017 retrieved from The European Surveillance System (TESSy) on 11 September 2018.

For 2017, 30 countries reported 2 502 confirmed listeriosis cases in the EU/EEA. The EU/EEA age-standardised notification rate was 0.42 cases per 100 000 population. The highest rate was detected among people over 64 years of age (1.7 cases per 100 000 population). The annual number of listeriosis cases in the EU/EEA shows an increasing trend.

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Thumbnail
Listeriosis – Annual Epidemiological Report for 2017 – EN – [PDF-1 MB]

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Posted in ECDC, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, listeriosis, Research, Uncategorized

Norway – Norwegian fish product linked to Listeria infections

Posted on December 9, 2019 by | Leave a comment

Food Safety News haadem fisk rakfisk

A brand of raw fermented trout has been recalled in Norway after being linked to several Listeria infections.

Haadem Fisk withdrew ‘Hel rakfisk i spann – 4 kilograms’ with lot number 924 due to Listeria contamination. It was sold across the country.

The Norwegian Food Safety Authority (Mattilsynet) warned consumers against eating fish from this batch. Officials would not disclose how many people are ill but Food Safety News understands there are only a small number of potentially linked infections.

Rakfisk is raw fish normally gutted and put into a salt brine and left for weeks or months. For most of the population the main season to eat it is November to February.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, listeriosis, Uncategorized