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Category Archives: microbial contamination
USA – Marler renews call for declaring ‘outbreak serotypes’ of Salmonella as adulterants in meat and poultry
Image CDC
Food safety attorney Bill Marler wants to know what’s up with his petition calling on the USDA to declare specific “outbreak serotypes” of Salmonella as adulterants in meat.
He filed the petition more than a year ago, on Jan. 19, 2020, with USDA’s Food Safety and Inspection Service (FSIS), on behalf of Rick Schiller, Steven Romes, the Porter family, Food & Water Watch, Consumer Federation of America, and Consumer Reports.
The petition asks FSIS to declare the following Salmonella “outbreak serotypes” as per se contaminants in meat and poultry products:
Salmonella Agona, Anatum, Berta, Blockely, Braenderup, Derby, Dublin, Enteritidis, Hadar, Heidelberg, I 4,[5],12:i:-, Infantis, Javiana, Litchfield, Mbandaka, Mississippi, Montevideo, Muenchen, Newport, Oranienburg, Panama, Poona, Reading, Saintpaul, Sandiego, Schwarzengrund, Senftenberg, Stanley, Thompson, Typhi, and Typhimurium.
Singapore – 8 Temasek JC staff hospitalised as 43 ill after eating food from Chilli Api
SINGAPORE – Eight Temasek Junior College (TJC) staff have been hospitalised for gastroenteritis symptoms after eating food prepared by Chilli Api Catering last Friday (March 12).
They are currently in stable condition, said TJC principal Low Ay Nar.
Responding to queries from The Straits Times, Mrs Low said that as of Monday (March 15), a total of 43 staff have reported gastroenteritis symptoms after the school provided all its staff with 216 bento lunch boxes from Chilli Api Catering to thank them for their work in Term 1.
Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, outbreak, Poisoning
Research – Raw pet food microbiology safety risks rise with owner cognitive bias
The optimistic belief that Salmonella only infects other people exemplifies a cognitive bias.
Although still a small portion of the overall pet food market, raw pet food sales grew at faster rates than kibble or conventional wet dog and cat foods during the pandemic. With the rising popularity of raw pet foods, people may believe they are following safe practices more than they…
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Denmark – Food Safety – Lack of heat treatment of raw materials used in smoothie
Palæo Foods ApS is recalling a smoothie product because the raw materials are not heat-treated.
Recalled Foods , Published: March 16, 2021
What food:
Net content: 330 ml
Expiry date / best before date: 27 / 3-21, 5 / 4-21, 12 / 4-21
EAN barcode no .: 5712889221340
Sold in:
7 Eleven stores nationwide
Calling company:
Palæo Foods ApS, Store Kongensgade 81 C, 1264 Copenhagen
Cause:
Lack of heat treatment of raw materials.
Risk:
Risk of diarrhea.
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to deliver the product back to the store where it was purchased or to discard it.
Canada – The recent supreme court decision on the deadliest foodborne disease outbreak in Canadian history
Gladys Osien and Ron Doering from Gowling WLG write in the latest Food in Canada that the listeriosis outbreak linked to cold cuts from a Maple Leaf Foods plant in Toronto in 2008 resulted in 57 confirmed cases and 22 deaths. It was the deadliest foodborne disease outbreak in Canadian history. The recall reportedly cost the company $20 million.
A class action lawsuit from affected consumers and their families was settled quickly by Maple Leaf and its insurance company. But that was not the end of the matter. To carry out extensive sanitation, the plant was closed for several weeks with the result that retail customers and distributors did not obtain their usual supply. 424 Mr. Sub franchise operators sued Maple Leaf for lost sales and damage to reputation. In November 2020, the Supreme Court of Canada in a 5-4 majority decision dismissed the case against Maple Leaf with important implications for Canadian food companies.
Posted in food bourne outbreak, food contamination, food death, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, microbial contamination, Microbiology
Ireland – Recall of Batches of Various SFC Chicken Products due to the Possible Presence of Salmonella
Tuesday, 16 March 2021
| Summary | |
|---|---|
| Category 1: |
For Action |
| Alert Notification: |
2021.27 |
| Product: |
SFC Take Home Boneless Bucket; pack size: 650g SFC Southern Fried Chicken Burgers; pack size: 228g SFC Chicken Poppets; pack size: 190g SFC Southern Fried Chicken Strips; pack size: 155g |
| Batch Code: |
All best before dates up to and including 30.06.2022 |
| Country Of Origin: |
United Kingdom |
Message:
Further to FSAI’s food alerts 2021.20, 2021.20 update 1, and 2021.20 update 2, SFC is recalling the above batches of some of its chicken products due to the possible presence of Salmonella. Point-of-sale recall notices will be displayed in Lidl stores.
Nature Of Danger:
People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Action Required:
Consumers:
Consumers are advised not to eat the implicated batches.
Posted in food contamination, food death, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, FSAI, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken
USA – Colorado: Suspected norovirus increases reported in Mesa County child care centers
The Mesa County Public Health (MCPH) reports seeing an increase in gastrointestinal (GI) illness, suspected norovirus, in child care centers in the county.
Health officials say the reported symptoms are very similar to norovirus, a very common and highly contagious GI illness that lasts anywhere between 24 and 72 hours.
Community members who are not feeling well, and who have been sick with vomiting or diarrhea episodes, should not go to work or school until at least 24 hours since the last episode, 48 hours is preferred if possible.
It’s also very important that children who are being kept out of school due to illness do not attend child care while they are ill.
Norovirus is a common cause of gastrointestinal illness. Symptoms often include diarrhea, vomiting, and stomach cramps. People who are ill from a norovirus may also experience headaches, body aches and fever.
Denmark – Lack of heat treatment of raw materials used in smoothie – Microbiological Safety
Lundberg Nordic ApS is recalling a smoothie product because the raw materials are not heat-treated.
What food:
Net content: 330 ml
Best before date: 14.03.2021 and 04.04.21
EAN barcode no .: 5713300011632
Sold in:
Irma and Føtex stores
Company recalling:
Lundberg Nordic ApS
Store Kongensgade 81 C
264 Copenhagen
Cause:
Lack of heat treatment of raw materials.
Risk:
Risk of diarrhea.
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to deliver the product back to the store where it was purchased or to discard it.
France – Product recall: The Jesus brand Salaisonniers du Pilat – Listeria monocytogenes
ENCOUNTERED PROBLEM
Presence above the norm of Listeria monocytogenes
PROPOSED SOLUTION
People who may have 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 present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him 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
▸ Barcode
3595570001757
▸ Lot
2034503
▸ Best before
04/09/2021
▸ Consumer service contact
La Salaison du Mont Pilat is available to consumers to answer their questions at the telephone number: “04.77.20.97.23 or by email contact@salaisons-mont-pilat.fr”.
▸ Source
https://www.auchan.fr/
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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Oulah
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