Category Archives: microbial contamination

Germany – DAVERT porridge cup chocolate with cocoa nibs 65 g, best before 01.03.22 DAVERT porridge cup chocolate with cocoa nibs 65 g, best before 26.04.22 – Salmonella

Posted on April 21, 2021 by | Leave a comment

LMW

Warning type:Food
Date of first publication:April 20, 2021
Product name:

DAVERT porridge cup chocolate with cocoa nibs 65 g, best before 01.03.22 DAVERT porridge cup chocolate with cocoa nibs 65 g, best before 26.04.22

Product pictures:
Photo Porridge Davert.JPG

 

 

 

 

 

 

 

 

 

Midsona Germany GmbH

Manufacturer (distributor):Midsona Deutschland GmbH Zur Davert 7 59387 Ascheberg
Reason for warning:

Detection of salmonella in one ingredient

Packaging Unit:65 g
Durability:01.03.22 and 26.04.22
Additional Information:

Reference is made to the enclosed customer information.

Contact to the responsible authorities:

Baden-Württemberg:poststelle@mlr.bwl.de

Bavaria:poststelle@lgl.bayern.de
Berlin:poststelle@senjustva.berlin.de
Bremen:Schnellwarnung@gesundheit.bremen.de
Hamburg:poststelle@justiz.hamburg.de
Hesse:Schnellwarnung@rpda.hessen.de
Mecklenburg-Western Pomerania:poststelle@lm.mv-regierung.de
Lower Saxony:poststelle@ml.niedersachsen.de
North Rhine-Westphalia:poststelle@mulnv.nrw.de
Rhineland-Palatinate:Poststelle.Referat22@lua.rlp.de
Saarland:poststelle-luv@lav.saarland.de
Saxony:poststelle@sms.sachsen.de
Saxony-Anhalt:poststelle@ms.sachsen-anhalt.de
Schleswig-Holstein:poststelle@jumi.landsh.de
Thuringia:LM-Ueberendung@tlv.thueringen.de
Press releases and information
title Attachment or web link
Market notice
Marktaushang_Davert_Porridge_Cup.pdf

 

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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 Testing, microbial contamination, Microbiology, Salmonella

Research – Contamination of ready-to-eat street food in Pakistan with Salmonella spp.: Implications for consumers and food safety

Posted on April 20, 2021 by | Leave a comment

IJID Online

kswfoodworld salmonella

Highlights

  • •
    Microbial contamination of street food sold in Quetta.
  • •
    38% (121/320) of ready-to-eat food samples were contaminated with microbial pathogens.
  • •
    Food quality was worse in summer months.
  • •
    Salmonella enteritidis and Salmonella typhimurium were identified by multiplex polymerase chain reaction.
  • •
    Isolated pathogens showed antibiotic resistance.

Abstract

Objectives

Ready-to-eat (RTE) food sold in Quetta, Pakistan was assessed for microbial contamination.

Methods

Equal numbers of samples were collected from four categories of RTE food – burgers, shawarma, pizza and sandwiches – from January 2018 to December 2018. Microbial contamination of individual food samples was assessed by quantifying the total aerobic count obtained from plating samples on bacterial growth medium. Salmonella spp. serovars were identified using polymerase chain reaction.

Results

Approximately 38% (121/320) of RTE food samples were not fit for human consumption. The most contaminated type of RTE food was shawarma (49%). Microbial contamination of food samples was higher in summer compared with the other seasons. Approximately 40% (49/121) of food samples that were not fit for human consumption were contamined with Salmonella spp. Salmonella enteritidis (69%) and Salmonella typhimurium (31%) were the only serovars among the samples testing positive for Salmonella spp. Of the 49 samples with high microbial counts, S. enteritidis was present in 34 samples and S. typhimurium was present in 15 samples. The antibiotic sensitivity results demonstrated that both S. enteritidis and S. typhimurium were resistant to amoxicillin. In addition, S. enteritidis was resistant to chloramphenicol and erythromycin, and S. typhimurium presented high resistance to erythromycin. Both S. typhimurium and S. enteritidis were highly sensitive to kanamycin.

Conclusion

RTE food sold by street vendors in Quetta was found to be contaminated with Salmonella spp. and poses a great health risk to consumers. As such, consumption should be avoided, and the health authorities should take stringent action to ensure the quality of street food in order to reduce the healthcare burden.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiological Risk Assessment, Microbiology, Pathogen, pathogenic, Research, Salmonella

Belgium – “American prepared” and “American prepared martino” recall – Salmonella

Posted on April 20, 2021 by | Leave a comment

AFSCA

Norenca
Product recall: “American prepared” and “American prepared martino” recall.
Problem: possible presence of Salmonella.

As a precautionary measure, Norenca NV is now withdrawing from sale the following items due to the possible presence of Salmonella

1. American prepared
– Lot 02114099 – DLC 04/16/21
– Lot 02115102 – DLC 04/20/21
– Lot 02115103 – DLC 04/21/21
– Lot 02115104 – DLC 04/22/21
– Lot 02115105 – DLC 23 /
04/21 – Weight: +/- 175g, +/- 350g and +/- 850g

2. American prepared martino
– Lot 02114099 – DLC 04/16/21
– Lot 02115102 – DLC 04/20/21
– Lot 02115103 – DLC 04/21/21
– Lot 02115104 – DLC 04/22/21
– Lot 02115105 – DLC 04/23/21
– Weight: +/- 175g, +/- 350g and +/- 850g

Sale period: since 04/10/21

Information for consumers

The Norenca company asks its customers not to consume this product and to bring it back to the point of sale.

Possible symptoms of foodborne illness caused by Salmonella are: fever, abdominal cramps and diarrhea, within 12 to 48 hours of consuming the contaminated food. The risk of infection is higher in the elderly, children, pregnant women and people with weakened immune systems.

People who have consumed these products and who present this type of symptoms are invited to consult their doctor without delay, notifying him of this consumption.

NORENCA NV
2440 GEEL
info@norenca.be
014 / 58.45.11

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Posted in afsca, 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 Testing, microbial contamination, Microbiology, Salmonella

Publisher’s Platform: Pathogen information at your fingertips on our ‘bug’ sites

Posted on April 19, 2021 by | Leave a comment

Food Safety News

Marler Clark developed expertise in foodborne pathogens other than E. coli, we began to post information that we learned during litigation and by working with some of the best experts in the world.  The culmination of those efforts is our “bug” websites, which we offer in the link above, peruse and share with those you care about.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research

Research – Effect of food matrix type on growth characteristics and hemolysin production of Vibrio alginolyticus

Posted on April 18, 2021 by | Leave a comment

Journal of Food Protection

Food Illness

The growth and hemolysin production of two V.   alginolyticus  strains (HY9901 and ATCC17749T) at 30 °C in briny tilapia, shrimp, scallop, oyster, pork, chicken, freshwater fish and egg fried rice were investigated. Bacterial counts were enumerated by plate counting. Hemolysin production was evaluated by blood agar and hemolytic titer tests. The two V.   alginolyticus  strains displayed similar growth and hemolysin production patterns in the foods. Based on the goodness of fit primary model statistics (R 2 , MSE, BF, AF), the modified Gompertz model was a better fit to V.   alginolyticus  growth in foods than the logistic model. Growth kinetic parameters of V.   alginolyticus  displayed a higher μ max and shorter λ in briny tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. It was notable that the V.   alginolyticus  counts were similar at the stationary phase, with no significant growth behavior difference between raw and cooked foods. Significantly higher (p < 0.05) thermostable direct hemolysin (TDH) activity was produced by V.   alginolyticus  in briny tilapia > freshwater fish > shrimp > chicken > egg fried rice > scallop > oyster > pork. But the hemolytic titer was not consistent with the TDH activity, being significantly higher (p < 0.05) in briny tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork. Contrary to current belief, V.   alginolyticus  displayed a higher hemolysin production in some non-seafoods (freshwater fish, egg fried rice and chicken) than in scallop or oyster. This is the first report of growth and toxicity of V. alginolyticus  in different food matrices and confirmation that some non-seafood contaminated with V. alginolyticus  can be even more pathogenic. This study will enhance the awareness of non-seafood safety and improve the V.   alginolyticus  risk assessment accuracy.

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Posted in Bacterial Toxin, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Marine Biotoxin, microbial contamination, Microbiology, Research, Toxin, Vibrio, Vibrio alginolyticus

Research- Fish, Tilapia, and Shigellosis: A review

Posted on April 16, 2021 by | Leave a comment

AJAR

Foodborne diseases are considered a relevant issue in health around the world due to their incidence, mortality and negative effects on the economic and productive sector. Fish is considered a food of high nutritional quality, being of global production, distribution and commercialization mainly for human consumption. Among the fish worldwide obtained from capture fisheries and mainly aquaculture for human consumption is Tilapia, due to the adaptability of this fish under cultivation conditions in addition to the fact that its meat is of quality and accessible economic value. Fish due to its composition, is highly susceptible to deterioration and contamination by different hazards throughout the food chain, putting the safety of products and public health at risk. Shigellosis is among the diseases that may be contracted from the consumption of food contaminated by bacteria of the genus Shigella spp.; food contamination is mainly related to inadequate or non-hygienic conditions and practices in the production, processing and handling of food. Therefore, the purpose of this review is to provide a general perspective of foodborne diseases, especially shigellosis, causal agents, conditioning factors, related foods such as fish, as well as control and preventive actions in order to protect the food safety and public health.

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Posted in food bourne outbreak, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, Shigella

UK – Sainsbury’s Campylobacter rates in chicken hit FSA threshold

Posted on April 16, 2021 by | Leave a comment

Food Safety News

Campylobacter kswfoodworld

Sainsbury’s has recorded the worst Campylobacter in chicken results for the final three months of 2020 closely followed by Tesco.

Figures come from the top nine retailers in the United Kingdom publishing the latest quarter of testing findings.

The Food Standards Agency (FSA) threshold is 7 percent of birds with more than 1,000 colony forming units per gram (CFU/g) of Campylobacter.

Sainsbury’s reported 7 percent of chickens sampled were above 1,000 CFU/g in the fourth quarter of 2020 (4Q), compared to 2 percent in 3Q, slightly more than 4 percent in 2Q and about 3 percent in 1Q 2020.

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Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research

RASFF Alerts – Animal Feed – Salmonella – Poultry Meat Meal – Mechanically Separated Chicken

Posted on April 16, 2021 by | Leave a comment

European Food Alerts

RASFF

Salmonella enterica ser. Infantis (presence /25g) in poultry meat meal from the Netherlands in Belgium

RASFF

Salmonella (presence /25g) in category 3 mechanically separated chicken from Germany in Belgium

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Posted in Animal Feed, Animal Feed Testing, animal proteins, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Chicken

Research – Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light

Posted on April 15, 2021 by | Leave a comment

MDPI

Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially inoculated with each of the bacterial spores and submitted to UV-C light (97.8–100.1 W/m2) with treatment times between 3 s and 10 min. The obtained product, the orange juice, was also tested by exposing the artificially inoculated juice to UV-C light (100.9–107.9 W/m2) between 5 and 60 min. A three-minute treatment (18.0 kJ/m2) reduced spore numbers on orange peel around 2 log units, while more than 45 min (278.8 kJ/m2) were needed to achieve the same reduction in orange juice for all evaluated bacterial spores. As raw fruits are the main source of bacterial spores in fruit juices, reducing bacterial spores on fruit peels could help fruit juice processors to enhance the microbiological quality and safety of fruit juices. View Full-Text

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Posted in Alicyclobacillus, Bacillus, Bacillus cereus, Bacillus coagulans, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, UV Microbiology

Research – Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

Posted on April 15, 2021 by | Leave a comment

MDPI

In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes. The evolution of the natural microbial population throughout the “salchichón” ripening was also evaluated. For this, a total of 150 “salchichón” were elaborated and divided into six equal cases which were inoculated with different levels of L. monocytogenes, and L. sakei 205. Afterwards, sausages were ripened for 90 days according to a typical industrial process. Moisture content (%) and water activity (aw) decreased throughout the ripening up to values around 26% and 0.78, respectively. No differences for moisture content, aw, pH, NaCl and nitrite concentration were observed between the analyzed cases. Lactic acid bacteria counts in the L. sakei 205 inoculated cases were always higher than 6 log CFU g−1 during ripening. Enterobacteriaceae counts were reduced during ripening until non-detectable levels at the end of processing. Reductions in L. monocytogenes counts ranged from 1.6 to 2.2 log CFU g−1; therefore, the processing of “salchichón” itself did not allow the growth of this pathogen. Reduction in L. monocytogenes was significantly higher in the cases inoculated with L. sakei 205. View Full-Text

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Posted in Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Lactobacillus, Lactobacillus sakei, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research