Category Archives: microbial contamination

Israel – Shamir Salads Company 2006 Ltd – Dutch Matias Style Herring Fillet in Oil – Listeria monocytogenes

Posted on November 16, 2020 by KSW | Leave a comment

Shamir Salads Company 2006 Ltd. wishes to inform its clients that upon testing, conducted by the Food Service of Tel-Aviv district, Listeria monocytogenes bacteria were found in a product Dutch Matias style
herring fillet in oil of production date 30/09/2020 (expiry date 29/11/2020) and pack size of 565 grams.
In light of that, and due to preventive caution issues, the company has decided on recalling the product of the market and, in addition, to include a similar product, created on the same date with its details listed in the link above.
We ask those of our clients who possess the products not to consume them and contact the company on any question.

For inquiries and questions, contact our client service by dialing 03-9067744

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Posted in Bacteria, bacterial contamination, food contamination, 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

USA – Albright’s Raw Dog Food Recalls Chicken Recipe For Dogs Because of Possible Salmonella Health Risk

Posted on November 16, 2020 by KSW | Leave a comment

FDA

Albright’s Raw Dog Food of Fort Wayne, IN is voluntarily recalling 67 cases of Chicken Recipe for Dogs because it has the potential to be contaminated with Salmonella. Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.

Healthy people infected wit Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.

Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.

Albright’s Raw Dog Food Chicken Recipe for Dogs was distributed in CA, FL, IL, IN, NH, NJ, NV, NY, PA, and TN and product was distributed through retail stores, mail order, and direct delivery.

The product is labeled Albright’s Raw Dog Food Chicken Recipe for Dogs and is packaged in 2 lbs chubs/rolls. Each chub/roll is printed with “Lot number C000185, Best By 19 May 2021.” Product was sold frozen, and was distributed from the company to distributors from 7/8/20 to 8/27/20.

One animal illness has been reported. No human illnesses have been reported to date.

The problem bacteria was revealed after testing conducted by the FDA. The problem was confined to this batch and the company has ceased the distribution of the batch as FDA and the company continue their investigation as to what caused the problem.

Due to the frozen condition of the product, it is possible that retailers and end users may still have the product in their freezers. Consumers who have purchased Albright’s Raw Dog Food Chicken Recipe for Dogs are urged to return it to the place of purchase for a full refund.

Consumers with questions may contact the company at 1-260-422-9440 Monday – Friday, 8 am – 4 pm, EST.

Company Contact Information

Consumers:: 260-422-9440; albrightsrawdogfood@aol.com

Product Photos

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Posted in Animal Feed, Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, Pet Food, Salmonella, Salmonella Dog Food

France – Product recall: Saint Azay brand straight and curved dry sausages – Salmonella

Posted on November 16, 2020 by KSW | Leave a comment

Oulah

Product recall: Saint Azay brand straight and curved dry sausages

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.

Foodborne illness caused by Salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more serious in young children, immunocompromised people 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
• 3564700012246 (Dry sausage straight 250g)
• 3564700012253 (Dry sausage curved 300g)

▸ DDM
All DDM until 08/12/20 included

▸ Health
stamp FR 69.238.010 CE

▸ Consumer service contact
0 800 86 52 86 Free service and call

▸ Source
https://www.e-leclerc.com/

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Posted in Bacteria, bacterial contamination, food contamination, 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, microbial contamination, Microbiology, Oulah, Salmonella

USA – Hundreds sick, 1 dead in nationwide Salmonella outbreak linked to chicks, ducklings

Posted on November 16, 2020 by KSW | Leave a comment

USA Today

Chicks and ducklings kept in backyards are the likely source of a nationwide Salmonella outbreak that has sickened nearly 1,000 people and killed one person, the U.S. Centers for Disease Control and Prevention said Wednesday.

The outbreak nearly doubled in size since the CDC’s last report on June 24. Sick people range in age from 1 to 94-years-old, and more than 150 people have been hospitalized.

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Posted in Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken

Research – UVC and Foodborne Pathogens

Posted on November 15, 2020 by KSW | Leave a comment

Recently Heard

It really works when UVC runs. When used properly, it can kill up to 99 percent of pathogens. This is why UVC treatment has been used for sterilizing equipment in clinical and laboratory settings for many years. It’s only in the last few years that UVC has started to take off for personal use, especially given the current COVID-19 pandemic.

But in various contexts, there are a lot of legitimate questions and concerns about the safety of using UVC disinfection. And so rightfully. UVC is an exceptionally strong form of ultraviolet radiation that, when not used correctly, can be dangerous to humans. We are almost never exposed to these high-frequency light waves because almost all the UVC emitted by the sun is blocked by the atmosphere. However, in mere minutes, exposure to artificial UVC light can cause sunburn.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, microbial contamination, Microbiology, Pathogen, Research, Technology, UV Microbiology

Research – A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonella enterica in Whole Milk Powder

Posted on November 14, 2020 by KSW | Leave a comment

Journal of Food Protection

Different methods for determining the thermal inactivation kinetics of microorganisms could result in discrepancies of the resulting thermal resistance values. This study determined the thermal resistance of Salmonella in whole milk powder using three methods (Thermal death time (TDT) disk in water bath, pouches in water bath, and TDT Sandwich). Samples from three separate production lots of whole milk powder were inoculated with a five strain Salmonella cocktail and equilibrated to 0.20 a w . The samples were then subjected to three isothermal treatment methods at 75, 80, or 85 °C. Samples were taken out at six timepoints and enumerated for survivors. The inactivation data were fitted to two consolidated models consisting of two primary models (log-linear and Weibull) and one secondary model (Bigelow). Normality testing indicated that all the model parameters were normally distributed. None of the model parameters for both consolidated models were significantly different (α=0.05). The amount of inactivation during the come-up time phase was also not significantly different among the methods (α=0.05). In terms of magnitude, however, the TDT Sandwich showed less inactivation during the come-up time phase and overall less variation in model parameters. The survivor data from all three methods were combined and fitted to both consolidated models, with the Weibull having lower root mean square error and a better fit according to corrected Akaike’s Information Criterion. These results suggest that the three thermal treatment methods are not significantly different from each other and are interchangeable, at least in the case of Salmonella in whole milk powder. Comparisons with more methods, other microorganisms, and larger varieties of food products using the same framework presented in this study could provide guidance for standardizing thermal inactivation kinetics studies for microorganisms in foods.

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