Category Archives: microbial contamination

India – 1 dead, 170 hospitalised for suspected food poisoning at Assam CM’s event

Posted on February 4, 2021 by | Leave a comment

Hindustan Times

Health minister Himanta Biswa Sarma, who also attended the event, told journalists on Wednesday that he too had suffered from an upset stomach after consuming food at the event.

Over 170 persons have been hospitalised in a case of suspected food poisoning at an event attended by Assam chief minister Sarbananda Sonowal at Karbi Anglong district on Tuesday.

According to media reports, one youth died on Tuesday night after consuming packed food at the ceremonial launch of the first session of the Diphu Medical College Hospital (DMCH). District officials are yet to confirm the exact cause of the death.

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Posted in food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Foodborne Illness, Illness, microbial contamination, Microbiology, Poisoning

USA – E. coli tainted Raw Milk Recalled

Posted on February 4, 2021 by | Leave a comment

Food Poison Journal

A Washington State dairy is recalling unpasteurized, raw milk from retailers and consumers after state tests showed a sample was contaminated with Shiga toxin-producing E. coli.

Williams Valley Family Farm LLC announced the recall today, warning consumers to stop using the implicated milk.

“The recall was initiated after routine sampling conducted by the Washington State Department of Agriculture (WSDA) revealed the presence of toxin-producing E. coliin retail raw whole milk. . . . Williams Valley Family Farm LLC and WSDA continue to work jointly to address the source of the problem,” company officials of the Clayton, WA, dairy said in the recall notice.

There is concern that consumers may have significant portions of the milk in their homes because its best-by dates range from Feb. 8 through Feb. 17.

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Raw Milk, STEC, STEC E.coli

Denmark – Salmonella in Dog Food

Posted on February 3, 2021 by | Leave a comment

DVFA

Maxi Zoo is recalling a batch of Multifit chicken necks for dogs because salmonella has been found in the product.

Recalled Foods , Published: February 3, 2021

Modified February 3, 2021
Which feed:
Multifit chicken neck ( see picture here )
Net weight: 200 g
Best before date: 28.04.2022
Bar code: 4047777206682
Batch: 261020
Sold in:
Various Maxi Zoo stores
Company recalling:
Maxi Zoo Danmark A / S
Cause:
Salmonella has been found in the product.
Risk:
There is a risk that people who handle the feed may be infected with salmonella. The symptoms include diarrhea, nausea, abdominal pain, fever and vomiting.
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.

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Pet Food, Pet Food Testing, raw pet food, Salmonella, Salmonella Dog Food, salmonellosis

France -Product recall: Auchan brand 3 organic cheese pizza 380g – Listeria monocytogenes

Posted on February 3, 2021 by | Leave a comment

Oulah

Product recall: Auchan brand 3 organic cheese pizza 380g

ENCOUNTERED PROBLEM

Possible 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 doctor, 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
3596710482870

▸
Packager Code EMB49331H

▸ DLC
02/14/2021

▸ Consumer service contact
LA TOQUE ANGEVINE is available to consumers to answer their questions at the following telephone number: 06.21.45.23.16.

▸ Source
https://www.auchan.fr/

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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 Temperature Abuse, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Oulah

Research – Microbial load and Prevalence of Escherichia coli, and Salmonella spp. in Macadamia Nut Production Systems

Posted on February 2, 2021 by | Leave a comment

Journal of Food Protection

This study evaluated the potential impact of environmental factors and harvesting practices on microbial load of macadamia nuts. Three farms located in the main macadamia nut production regions including Mbombela (A), Barberton (B) and White River (C) areas in Mpumalanga Province, South Africa were sampled over a ,rtwo-year period. A total of 264, irrigation water (54), soil (30) and macadamia nut (180) samples were collected and evaluated for microbial concentrations. All water samples had mean E. coli counts below 1000 CFU/100ml which is the standard regulatory requirement for agricultural water considered fit-for-purpose for irrigation of nut trees in south Africa. Mean total aerobic plate counts of on-tree nut-in-husk samples (3.91 log CFU/g; n=60) increased after harvesting (5.98 log CFU/g; n=60) but decreased with dehusking to 4.89 log CFU/g (n=60) on nut-in-shell. Salmonella spp. were only detected in water samples from two farm B (67 %; n=18) and C(15 %; n=18). However, neither Listeria monocytogenes nor Salmonella spp. were detected in any of the soil samples. Escherichia coli were only detected in 20 % (n=10) of soil samples collected from two farms (A and B). None of the E. coli isolated in this study were positive for the eae, stx 1, and stx 2, enterohaemorrhagic E. coli (EHEC), virulence genes. Information from this study provides basic data that can be used in the development of macadamia nut specific hazard assessment tools within primary production environments.

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Posted in E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella

Research – Observed potential cross-contamination in retail delicatessens

Posted on February 2, 2021 by | Leave a comment

Journal of Food Protection

Listeria monocytogenes (L. monocytogenes) is a persistent public health concern in the United States and is the third leading cause of death from foodborne illness. Cross-contamination of L. monocytogenes is common in delis (between contaminated and uncontaminated equipment, food and hands) and likely plays a role in the associated with retail deli meats. In 2012, EHS-Net conducted a study to describe deli characteristics related to cross-contamination with L. monocytogenes. The study included 298 retail delis in six state and local health departments’ jurisdictions and assessed how well deli practices complied with the Food and Drug Administration (FDA) Food Code provisions. Among delis observed using wet wiping cloths for cleaning, 23.6% did not store the cloths in a sanitizing solution between uses. Observed potential cross-contamination of raw meats and ready-to-eat foods during preparation (e.g., same knife used on raw meats and ready-to-eat foods, without cleaning in between) was present in 9.4% of delis. In 24.6% of delis with a cold storage unit, raw meats were not stored separately from ready-to-eat products in containers, bins, or trays. A proper food safety management plan can reduce gaps in cross-contamination and include the adoption of procedures to minimize food safety risks, training with instructions and in-person demonstrations and certifying staff on those procedures, and monitoring to ensure procedures are followed.

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

USA – Proposed Class Action Lawsuit Filed Against Pet Food Company Involved in Ongoing Recall – Aflatoxin

Posted on February 2, 2021 by | Leave a comment

The National Law Review

On January 28, 2021, a group of consumers with dogs that died or became ill after consuming the now-recalled product from Midwestern Pet Foods have filed a proposed class action lawsuit  in the U.S. District Court for the Southern District of Indiana on behalf of a nationwide class and a California state class of buyers of Midwestern Pet Foods’ cat and dog foods.  The plaintiffs, who allege negligent misrepresentation, fraud, and unjust enrichment, seek restitution and over $5 million in damages to be determined in a jury trial.

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Posted in Aflatoxin, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, Mycotoxin, Pet Food, Pet Food Testing

New Zealand – Recall of salads to manage listeria risk

Posted on February 1, 2021 by | Leave a comment

MPI

New Zealand Food Safety (NZFS) is advising the public to return or dispose of specific batches of various ready-to-eat salads as they may contain listeria bacteria.

South Island Fresh Foods is recalling specific ready-to-eat salads nationwide following routine testing which found the presence of listeria in some products.

Information about specific brands, product names, batches, dates and names of stores selling the product is available on the website.

South Island Fresh Foods Ltd food recall

NZFS Food Compliance Manager Nigel Hughes says customers who have bought these products should not consume them. The products are available from in-store delis and are also pre-packaged.

“Listeria bacteria can make people sick (listeriosis). If you think you have eaten contaminated product and are concerned for your health, please seek medical attention.

“Listeriosis infection can be serious among vulnerable groups such as pregnant women and their unborn babies, newborn babies, people with weakened immune systems and elderly people.

“For those in the high-risk groups, listeriosis typically has an incubation period of 2 to 3 weeks (or longer) before symptoms appear.

“Healthy adults are likely to experience only mild infection, causing mild diarrhoea and flu-like symptoms.

“If you have consumed any of these products and have any concerns about your health, seek medical advice,” says Mr Hughes.

There are no known reports of illness.

The product has not been exported.

Food recall notice

The notice has all details on affected brands, batches, date marks and where this product is sold.

South Island Fresh Foods Ltd

Information about listeria – Ministry of Health

Last reviewed: 

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Posted in 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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

France – Product recall: U-brand 600g pepper trio – Salmonella

Posted on February 1, 2021 by | Leave a comment

Oulah

Product recall: U-brand 600g pepper trio

ENCOUNTERED PROBLEM

Presence of salmonella

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.

Foodborne illnesses caused by salmonella result in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Barcode
3256225427833

▸ Lot
L: 28883032
03 45M 74

▸ DLC
12/31/2022

▸ Consumer service contact
For more information, you can contact the Consumer Service on 09 69 36 69 36 (non-premium rate call).

▸ Source
https://www.coursesu.com/
Photo: https://world.openfoodfacts.org/

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Salmonella

Research – Salmonella Infection in Nursery Piglets and Its Role in the Spread of Salmonellosis to Further Production Periods

Posted on January 31, 2021 by | Leave a comment

MDPI

Few studies have focused on assessing Salmonella infection in the nursery and its role in further pig production periods. Mesenteric lymph nodes, intestinal content, and meat juice from 389 6-week-old male piglets intended for human consumption from five breeding farms and 191 pooled floor fecal samples from gilt development units (GDU) from the same farms were analyzed to estimate and characterize (by pulsed-field gel electrophoresis and antimicrobial resistance analyses) Salmonella infection. The prevalence of infection and shedding among piglets was 36.5% and 37.3%, respectively, shedding being significantly associated with infection (Odds Ratio = 12.7; CI 7.3–22.0). Salmonella Rissen; S. 4,[5],12:i:-; and S. Derby were the most common serotypes. A low level of Salmonella-specific maternal antibodies at the beginning of the nursery period suggested it was a period of high risk of infection. Resistance to 3rd- and 4th-generation cephalosporins was detected in piglet isolates although the piglets never received antibiotics, indicating they could be vectors of antimicrobial resistance. The same Salmonella clones were detected in piglet and GDU isolates, suggesting that infected piglets play a significant role in the infection of gilts and consequently of finishing pigs in the case of production farms. The control of Salmonella infection in nursery piglets may decrease the risk of abattoir and carcass contamination.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, Salmonella, salmonellosis