Category Archives: microbial contamination

Research – Experts examine reasons for different Salmonella results

Posted on February 17, 2021 by | Leave a comment

Food Safety News

Wageningen University scientists have looked at why there are discrepancies in Salmonella results between poultry farmers’ and authorities’ tests.

Experts analyzed factors associated with the difference between positive tests from routine initial Salmonella monitoring by poultry farmers and negative results of a retest by the Netherlands Food and Consumer Product Safety Authority (NVWA). Retests are based on suspicions of a false positive result from routine monitoring.

The work, commissioned by the Ministry of Agriculture, Nature and Food Quality (LNV), gave an insight into results during Salmonella surveillance of Dutch adult breeding flocks.

Researchers said there is good reason to make retesting of initial positive results from routine Salmonella monitoring again possible in the EU. This would only involve 10 to 15 cases per year in the Netherlands. The country had to change its approach in early 2020 because of pressure from the European Commission for retests only if there is “reasonable doubt” about a first result.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, Salmonella, Salmonella in Chicken, Salmonella in Eggs

Netherlands – Important Safety Warning Zena Moringa powder from Unidex – Salmonella

Posted on February 16, 2021 by | Leave a comment

NVWA

Zena Moringa powder

Unidex cautions against consuming Zena Moringa powder as salmonella has been found in the product.

It concerns packaging of 100 grams with an expiry date of 31 December 2023.

See also Website Unidex

Click to access belangrijke_veiligheidswaarschuwing_zena-moringa.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, Uncategorized

France – Product recall: Dried, sliced ​​and smoked Duck Breast 90 g of Route des Saveurs brand – Campylobacter

Posted on February 16, 2021 by | Leave a comment

Product recall: Dried, sliced ​​and smoked Duck Breast 90 g of Route des Saveurs brand

ENCOUNTERED PROBLEM

Presence of Campylobacter

PROPOSED SOLUTION

Do not consume and bring back to the place of purchase for reimbursement

People who have consumed the product mentioned above and who present with diarrhea, abdominal cramps, fever, isolated or accompanied by headaches with nausea or vomiting, are invited to consult their attending physician, notifying him of this consumption.

These symptoms may suggest campylobacteriosis, a disease that can be serious and can take up to 10 days to incubate.

Pregnant women should pay special attention to these symptoms, as well as immunosuppressed people and the elderly.

FURTHER INFORMATION

▸ Dried sliced ​​duck breast
• Barcode: 3 250 391 953 097
• Lot and DLC: 421 025 – 05/15/2021

▸ Dried sliced ​​smoked duck breast
• Barcode: 3 250 391 953 066
• Lot and DLC: 421 025 – 05/15/2021, 421 026 – 05/16/2021

▸ Packaging
90 g blister

▸ Health stamp
FR 32 079 030 CE

▸ Source
https://www.60millions-mag.com/
Photo: https://fr.openfoodfacts.org/

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Posted in Campylobacter, 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, Oulah

Belgium – ALL FOODS – Chefs Prepared Products – Salmonella

Posted on February 15, 2021 by | Leave a comment

AFSCA

Recall of ALL FOODS
Product: Prepared by the chef.
Problem: possible presence of Salmonella.In agreement with the AFSCA, ALL FOODS is withdrawing the “Chef’s Prepared” product from sale and is recalling it to consumers following the possible presence of Salmonella.

ALL FOODS asks its customers not to consume this product.

Product description Product
name: Prepared by the chef
Brand: ALL FOODS Use by
date (DLC): 27/02/2021
Batch number: 21-05-04
Sales period: from 08/02/2021 to 12/02 / 2021
Packaging: plastic jar with lid
Weight: 150g – 0.5kg – 1 kg

The product was sold via:
– Huan – Aarschotsesteenweg 571, 3300 Tienen
– Roomcentrale Driesen – Aarschotsesteenweg 1, 3130 Betekom
– Minako – Rode Kruisplein 12, 3940 Hechtel
– Proxy Bolderberg – St. Jobstraat 123, 3550 Zolder
– Hoegaards Broodje – Bogaardenstraat 36, 3000 Leuven
– Diego bvba – Mgr. Bremstraat 15, 3272 Testelt
– Frituur B&W – Westelsebaan 184, 3271 Averbode
– Hageland Zuivel – Aarschotsesteenweg 136, 3130 Betekom

For any further information , contact:
Michel Ceusters
Tel .: 016/63 59 51
info@all-foods.be

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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

Ireland – Recall of Two Batches of SuperValu Yellowfin Tuna Steaks Due to Possible Presence of Histamine

Posted on February 15, 2021 by | Leave a comment

FSAI

Monday, 15 February 2021

Summary
Category 2: For Information
Alert Notification: 2021.17
Product: SuperValu Signature Taste Line Caught Yellowfin Tuna Steaks; pack size: 240g
Batch Code: Use-by dates: 16/02/2021 and 17/02/2021
Country Of Origin: Unknown

Message:

As a precaution, Supervalu is recalling the above two batches of its Signature Taste Yellowfin Tuna Steaks due to the possible presence of elevated histamine levels.  In some people, elevated levels of histamine can cause symptoms which are similar to those of an allergic reaction. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.

Yelllowfin

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, FSAI, Histamine, microbial contamination, Microbiology

Germany – Zimbo liver sausage fine 130 g Distributed by Kaufland -Chill Chain Failure

Posted on February 15, 2021 by | Leave a comment

LMW

Warning type:Food
Date of first publication:02/12/2021
Product name:Zimbo liver sausage fine 130 g Distributed by Kaufland
Product pictures:

Image.png

Press release

Manufacturer (distributor):Kaufland Service GmbH & Co. KG Neckarsulm
Reason for warning:

The cold chain of this food was interrupted for several days, so that the safety of the food is not guaranteed until the end of the best-before date.

Packaging Unit:130 g
Durability:with all best-before dates that were sold in our branches between February 5th and 10th, 2021.
Lot identification:

GTIN: 4006650017845

Further information:Reference is made to the company’s press release attached.
Contact to the responsible authorities:
Baden-Württemberg:poststelle@mlr.bwl.de
Bavaria:poststelle@lgl.bayern.de
Berlin:poststelle@senjustva.berlin.de
Brandenburg:Konsumenterschutz@Msgiv.Brandenburg.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

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

Greece – Evidence for waterborne origin of an extended mixed gastroenteritis outbreak in a town in Northern Greece, 2019

Posted on February 14, 2021 by | Leave a comment

Cambridge Core

We investigated a large gastroenteritis outbreak that occurred in Northern Greece in 2019. A case was defined as anyone presenting with diarrhoea and/or vomiting from 24/01/2019 to 04/02/2019. We conducted a case-control study (CCS) using random selection of participants >16 years of age, residents of town X, who visited the health care centre between 25-28/01/2019.

Moreover, we conducted a retrospective cohort study (CS) at the four elementary schools of the town. We collected clinical and water samples and the water supply system was inspected. In total, we recorded 638 cases (53% female; median age was 44 years (range 0-93)). Forty-eight cases and 52 controls participated in the CCS and 236 students in the CS. Both CCS and CS indicated tap water as the most likely source (OR=10, 95% CI, 2.09-93.4, explaining 95.7% of cases; RR= 2.22, 95% CI, 1.42-3.46, respectively).

More than one pathogen were detected from stool samples of 6 of the 11 cases tested (norovirus, Campylobacter jejuni, EHEC and EPEC). Water samples, collected after ad-hoc chlorination, tested negative. Technical failures of the water tanks’ status were identified. Our results suggested a waterborne outbreak. We recommended regular monitoring of the water supply system and immediate repair of technical failures.

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Posted in Campylobacter, Contaminated water, E.coli, EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Norovirus, Research, Water, water microbiology, Water Safety

Research – Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage

Posted on February 13, 2021 by | Leave a comment

MDPI

Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3—V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes Staphylococcus, Carnobacterium, Lactobacillus, β-Proteobacteria Photobacterium, Vibrio, Aliivibrio, Salinivibrio, Enterobacteriaceae Serratia,Pantoea, γ-Proteobacteria Psychrobacter, Shewanella and Pseudomonas. Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality. View Full-Text

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Posted in Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Research, Vibrio

Research – Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments

Posted on February 13, 2021 by | Leave a comment

Journal of Food Protection

Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in foodservice.  With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern.  However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues.  This review seeks to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature.  Most surfaces that could be at risk for cross-contamination are frequently touched, rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens.  These surfaces include, menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and currency, among others.  Venues that are explored, temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance to proper handwashing, and provide the opportunity for raw and RTE foods to come into contact with one another. These factors all create an environment where cross-contamination can occur and potentially impact food safety.  A more comprehensive cleaning sanitizing regime encompassing these surfaces and venues could potentially help mitigate the cross-contamination described here.  This review highlights key surfaces and venues that have the potential to be cross-contaminated that have been underestimated in the past or are not fully explored in the literature.  These knowledge gaps demonstrate where further work is need to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented in the future.

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

Belgium – Recall of Colruyt and OKay – Gyros (500g) – Salmonella

Posted on February 12, 2021 by | Leave a comment

AFSCA

Recall of Colruyt and OKay
Product: prepackaged Gyros (500g).
Problem: presence of Salmonella.

During an internal control, the presence of Salmonella was observed in the prepackaged 500 g gyros bearing the expiry date (BBD) of 14/2/2021 .

In consultation with the AFSCA, Colruyt and OKay have therefore decided to withdraw the product concerned from sale.

Customers who have purchased this product are advised not to consume it and to bring it back to the store, where they will be reimbursed. In the meantime, all stores have removed this product from the shelves.

Product description:

For Colruyt:

Pre-packaged gyros (500g)
Best before date (Best before date): 2/14/2021
Sales period: from 5/2/2021 to 10/2/2021 inclusive
Item number: 11096

For OKay and OKay Compact:

prepackaged Gyros 500 g
Best before date (BBD): 2/14/2021
Sales period: from 5/2/2021 to 10/2/2021 inclusive
Item number: 15593

This product has been offered for sale in all OKay and OKay Compact stores as well as in the butcher’s counter of the following Colruyt stores:
CoMarkt Bouwel, Colruyt Maaseik, Colruyt Lanaken, Colruyt Stabroek, Colruyt Haacht, Colruyt Balen, Colruyt Antwerpen Jan Van Gent , Colruyt Antwerpen-Linkeroever, Colruyt Eppegem, Colruyt Hoboken, Colruyt La Calamine, Colruyt Evere, Colruyt Laken, Colruyt Schaerbeek (rue de Jerusalem), Colruyt Schaerbeek (Meiser), Colruyt Deurne Noord, Colruyt Moluytchillon, Colruyt Moluytchillon, Dampremy

For more information, customers can contact Colruyt Group Customer Service on 0800 99 124 .

Possible symptoms of Salmonella poisoning

Possible symptoms of poisoning caused by Salmonella are fever, abdominal cramps, and diarrhea. These symptoms usually appear within 12 to 48 hours of ingestion.

Symptoms usually last 4 to 7 days, and most people recover without specific treatment. Young children, pregnant women, the immunocompromised and the elderly are among the groups at risk. In these people, the symptoms can be severe enough to require hospitalization of the patient.

People who have consumed this product and who present this type of symptoms are invited to consult their doctor, notifying him of this consumption.

Contact person for journalists
Colruyt Group Press Service
Phone. : 0473 92 45 10

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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, microbial contamination, Microbiology, Salmonella, Uncategorized