Arizona state health officials announced Wednesday that multiple Arizona marijuana establishments and dispensaries are initiating a voluntary recall of specific marijuana products due to possible contamination with Salmonella or Aspergillus.
To date, no illnesses have been reported. This announcement is being made out of an abundance of caution. Patients who have purchased potentially contaminated products should not ingest, inhale, or otherwise consume them and should dispose of them. If you have already consumed any of the products and have any of the symptoms described below, please contact your healthcare provider or seek emergency care in the event of an emergency.
The Arizona Department of Health Services (ADHS) is advising purchasers to dispose of the products in the link aboe, which were found in laboratory tests to be positive for Salmonella or Aspergillus:
The Kansas Department of Health and Environment (KDHE) and Sedgwick County Health Department (SCHD) continue to investigate cases of illness associated with Tanganyika Wildlife Park in Goddard, Kan., just west of Wichita. KDHE became aware of the possible link between the cases on Friday, June 18 and began investigation the same day.
Initially, there were three cases that were identified as linked to the park. These cases have tested positive for Shigella bacteria. Additional testing is underway to determine if the bacteria from each person are related. Shigella is a bacteria spread from person-to-person through exposure to contaminated stool (faeces).
Shigella spreads easily; just a small number of bacteria can spread illness.
Ottawa, June 23, 2021 – The food recall warning issued on June 14, 2021 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Phoenicia Group Inc. is recalling Al-Rabih brand Tahini from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Al-Rabih | Tahini (100% Sesame) – Sesame Paste | 4.54 kg | 5 281003 551101 | Lot #129130 27320 Best before 22/SE/04 |
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
This recall was triggered by CFIA test results. The 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.
The CFIA is verifying that industry is removing the recalled product from the marketplace.
There have been no reported illnesses associated with the consumption of this product.
Posted in CFIA, food contamination, food handler, Food Hazard, 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, microbial contamination, Microbiology, Salmonella
Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Pathogen, pathogenic, Research, Salmonella, Toxoplasma gondii, Toxoplasmosis
Natural Balance Pet Foods Inc. is recalling certain cat food products in Canada because of possible Salmonella contamination, which can be dangerous to pets and people who handle the food.
The company reported that 378 units of the affected product were sold in Canada from February to April 2021.
As of June 2, the company had not received any reports of illness, complaints or injuries in Canada.
The products are the same that were recalled in the United States in May.
In the U.S. the issue was found by the Minnesota Department of Agriculture during a routine state surveillance sample.
| Product identification | |
|---|---|
| Product type | Raw (unpasteurised) drinking milk |
| Name of product (size) | Real Milk Timaru brand raw (unpasteurised) drinking milk (1L) |
| Date marking | Use by date: 17/06/21, 18/06/21 and 19/06/21 |
| Batch marking | Purchased on and between 13 and 15 June 2021.
Lot numbers: 210613, 210614 and 210615 |
| Package size and description | The product is sold in a 1L glass bottle. |
| Distribution | The product was sold via a vending machine at 22 Fairview Road, Timaru. The product was also available via home deliveries in the South Canterbury area and online at:
The product has not been exported. |
| Notes | This recall does not affect any other batches of Real Milk Timaru brand raw (unpasteurised) drinking milk. |
Customers are asked to check the lot number, use by date written on the product and date of purchase.
If you have purchased any of the affected product listed on this notice, do not consume it. Customers should return the product to Real Milk Timaru for a full refund. Alternatively, consume after heating to 70°C and holding at this temperature for one minute. If you don’t have a thermometer, heat the milk until it nearly reaches a boil (or scald the milk) before drinking it.
There have been no reports of associated illness in New Zealand. If you have consumed any of this product and have any concerns about your health, seek medical advice.
MPI’s advice on how to reduce the risk of illness if you drink raw unpasteurised milk
If you have questions, contact Real Milk Timaru:
Posted in food contamination, Food Hazard, 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 Technology, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Raw Milk
FOLLOWING advice from the Health Service Executive, Irish Water and Mayo County Council have issued a boil water notice for the area supplied by the Clare Island public water supply to protect approximately 165 people following a recent drinking water quality test.
The notice has been put in place due to the detection of cryptosporidium in the Clare Island public water supply.
Cryptosporidium is a tiny parasite found in human and animal waste. If it is swallowed (ingested), it can cause a disease called cryptosporidiosis. The symptoms of cryptosporidiosis include fever, stomach upset, weight loss and diarrhoea.
Cryptosporidium may be found in water if it has been contaminated or if there has been a problem with water treatment.
Through June 18, Florida state health officials have reported ten Vibrio vulnificus infections, including four deaths, according to the latest data update.
Cases were reported in Escambia (2), Lee (2), Santa Rosa (2), Hernando, Hillsborough, Manatee and Polk counties and death were recorded in Escambia, Lee, Manatee and Polk counties.
Last year, the Florida Department of Health recorded 36 Vibrio vulnificus cases and seven deaths.
Vibrio vulnificus can cause disease in those who eat contaminated seafood or have an open wound that is exposed to warm seawater containing the bacteria. Ingestion of Vibrio vulnificus can cause vomiting, diarrhea and abdominal pain. Vibrio vulnificus can also cause an infection of the skin when open wounds are exposed to warm seawater; these infections may lead to skin breakdown and ulcers.
L. monocytogenes causes relatively few outbreaks linked to whole fresh produce but triggers recalls each year in the US. There are limited data on the influence of wet vs. dry methods on pathogen growth on whole produce. A cocktail of five L. monocytogenes strains that included clinical, food, or environmental isolates associated with foodborne outbreaks and recalls was used. Cultures were combined to target a final wet inoculum concentration of 4-5 log CFU/mL. The dry inoculum was prepared by mixing wet inoculum with 100 g of sterile sand and drying for 24 h. Produce investigated belonged to major commodity families: Ericaceae (blackberry, raspberry, and blueberry), Rutaceae (lemon and mandarin orange), Roseaceae (sweet cherry), Solanaceae (tomato), Brassaceae (cauliflower and broccoli) and Apiaceae (carrot). Intact, whole inoculated fruit and vegetable commodities were incubated at 2, 12, 22 and 35±2°C. Commodities were sampled for up to 28 days, and the experiment was replicated 6 times. The average maximum growth increase was obtained by measuring the maximum absolute increase for each replicate within a specific commodity, temperature, and inoculation method. Data for each commodity, replicate and temperature was used to create primary growth or survival models, describing the lag phase and growth or shoulder and decline as a function of time. Use of a liquid inoculum (vs. dry inoculum) resulted in markedly increased L. monocytogenes growth rate and growth magnitude on whole produce surfaces. This difference was highly influenced by temperature with a greater effect seen with more commodities at higher temperatures (22 and 35°C), versus lower temperatures (2 and 12 °C). These findings need to be explored for other commodities and pathogens. The degree to which wet or dry inoculation techniques more realistically mimic contamination conditions throughout the supply chain (e.g., production, harvest, post-harvest, transportation, or retail) should be investigated.
FoodWorld 