Category Archives: Microbiology

RASFF Alert – Animal Feed – Enterobacteriaceae -Sheep Meal

RASFF

Enterobacteriaceae in sheep meal from New Zealand in Belgium

RASFF Alert – Animal Feed – Peanut Kernels

RASFF

Aflatoxins in peanut kernels from Argentina in Germany

USA – Core Investigation Table Update

FDA

France – BULOT BAKED PASTEURIZED – Listeria monocytogenes

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Fishery and aquaculture products
  • Product brand name WITHOUT BRAND
  • Names of models or references NO MODEL
  • Product identification
    Lot
    sold in the tide department between 05/21/21 to 07/05/21
  • Start date / End of marketing From 05/21/2021 to 07/05/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark56,098,005
  • Geographical sales area Whole France
  • Distributors INTERMARKET

Practical information regarding the recall

  • Reason for recall Presence of Listeria monocytogenes with DLC above the regulatory threshold.
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
  • Consumer behavior Stop consuming
    Return the product to the point of sale
    Destroy the product
  • Sanitary recommendation People who have consumed the “products” mentioned above and who have fever, isolated or accompanied by headaches, and muscle aches, are invited to consult their doctor, notifying him of this consumption. Serious forms with neurological complications and maternal or fetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should pay special attention to these symptoms. Listeriosis is a disease that can be serious and can take up to eight weeks to incubate.
  • Compensation modalities Refund
  • End date of the recall procedure Tuesday, July 27, 2021

Research – High Occurrence of Shiga Toxin-Producing Escherichia coli in Raw Meat-Based Diets for Companion Animals—A Public Health Issue

MDPI

Feeding pets raw meat-based diets (RMBDs) is becoming increasingly popular but comes with a risk of pathogenic bacteria, including Shiga toxin-producing Escherichia coli (STEC). In humans, STEC may cause gastrointestinal illnesses, including diarrhea, hemorrhagic colitis (HC), and the hemolytic uremic syndrome (HUS). The aim of this study was to evaluate commercially available RMBDs with regard to the occurrence of STEC. Of 59 RMBD samples, 59% tested positive by real-time PCR for the presence of Shiga toxin genes stx1 and/or stx2. STECs were recovered from 41% of the 59 samples, and strains were subjected to serotyping and virulence gene profiling, using whole genome sequencing (WGS)-based methods. Of 28 strains, 29% carried stx2a or stx2d, which are linked to STEC with high pathogenic potential. Twenty different serotypes were identified, including STEC O26:H11, O91:H10, O91:H14, O145:H28, O146:H21, and O146:H28, which are within the most common non-O157 serogroups associated with human STEC-related illnesses worldwide. Considering the low infectious dose and potential severity of disease manifestations, the high occurrence of STEC in RMBDs poses an important health risk for persons handling raw pet food and persons with close contact to pets fed on RMBDs, and is of concern in the field of public health. View Full-Text

Research – Yersinia enterocolitica Outbreak Associated with Pasteurized Milk

Mary Ann Liebert

In July 2019, we investigated a cluster of Yersinia enterocolitica cases affecting a youth summer camp and nearby community in northeastern Pennsylvania. After initial telephone interviews with camp owners and community members, we identified pasteurized milk from a small dairy conducting on-site pasteurization, Dairy A, as a shared exposure. We conducted site visits at the camp and Dairy A where we collected milk and other samples. Samples were cultured for Y. enterocolitica. Clinical and nonclinical isolates were compared using molecular subtyping. We performed case finding, conducted telephone interviews for community cases, and conducted a cohort study among adult camp staff by administering an online questionnaire. In total, we identified 109 Y. enterocolitica cases. Consumption of Dairy A milk was known for 37 (34%); of these, Dairy A milk was consumed by 31 (84%). Dairy A had shipped 214 gallons of pasteurized milk in 5 weekly shipments to the camp by mid-July. Dairy A milk was the only shared exposure identified between the camp and community. Y. enterocolitica was isolated from Dairy A unpasteurized milk samples. Five clinical isolates from camp members, two clinical isolates from community members, and nine isolates from unpasteurized milk were indistinguishable by whole-genome sequencing. The risk for yersinosis among camp staff who drank Dairy A milk was 5.3 times the risk for those who did not (95% confidence interval: 1.6–17.3). Because Dairy A only sold pasteurized milk, pasteurized milk was considered the outbreak source. We recommend governmental agencies and small dairies conducting on-site pasteurization collaborate to develop outbreak prevention strategies.

Canada – Notice not to consume smoked fish packaged and sold by Souk Michelet

MAPAQ

WARNING TO THE POPULATION

QUEBEC, July 20. 2021 / CNW Telbec / – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the Food Inspection Department of the City of Montreal and the company Souk Michelet, located at 6450 , rue Beaubien Est, in Montreal, is warning the public not to consume the product indicated in the table below, because it has not been prepared and packaged in such a way as to ensure its safety.

Product name

Format

Targeted lot

“Souk Michelet, smoked fish”

Variable

Units sold until July 19, 2021

The product that is the subject of this warning was offered for sale until July 19, 2021 inclusive, and only at the establishment designated above. It was packaged in transparent bags, under vacuum, and sold refrigerated. The product label includes the words “Souk Michelet”.

The operator is voluntarily recalling the product in question. He agreed with the MAPAQ and the Food Inspection Department of the City of Montreal to disseminate this warning as a precautionary measure. People who have this product in their possession are advised not to consume it. They must either return it to the establishment where they bought it or throw it away. Even if the affected product does not show any signs of spoilage or a suspicious odor, consuming it may represent a health risk. It should be noted that no case of illness associated with the consumption of this food has been reported to MAPAQ so far.

Additional information

The Ministry publishes various information documents concerning food safety. Those interested can consult them in the “Food consumption” section of the MAPAQ website: www.mapaq.gouv.qc.ca/consommation . They also have the option of registering online, by visiting www.mapaq.gouv.qc.ca/rappelsaliments , to receive, by email, the food recall releases published by the Department. Finally, it is possible to follow “MAPAQaliments” on Twitter at the following address: www.twitter.com/MAPAQaliments .

Smoked fish (CNW Group / Ministry of Agriculture, Fisheries and Food) This link will open in a new window.

Smoked fish (CNW Group / Ministry of Agriculture, Fisheries and Food) This link will open in a new window.

Risk  classification : class 1

Item number:  4372

New Zealand – Shellfish biotoxin alert for Hawke Bay has been removed

MPI

The Ministry for Primary Industries today removed the public health warning against collecting shellfish from the Hawke Bay. This warning was from the Mohaka River Mouth South to Cape Kidnappers. Further sampling of shellfish along this coastline has showed that PSP toxins are now at safe levels.

No other warnings remain in place.

Research – FAO and the Republic of Korea join forces to reduce foodborne antimicrobial resistance

FAO

The Food and Agriculture Organization of the United Nations (FAO) and the Republic of Korea, through its Ministry of Food and Drug Safety (MFDS), today signed a new Framework Arrangement which establishes overarching terms and conditions that will govern the cooperation through voluntary contributions and facilitate future negotiations between MFDS and FAO.

The Arrangement focuses on food safety and standard setting, and contains a Contribution Arrangement which will help to simplify the implementation of individual projects.

The Republic of Korea will provide $10 million to help implement and monitor Codex Alimentarius international food standards, with the goal of containing and reducing foodborne antimicrobial resistance (AMR). AMR not only poses a major threat to human and animal health, but also has serious implications for food safety, food security and the economic wellbeing of millions of farming households.

The first project under the Arrangement will be implemented by the Joint FAO/WHO Centre on CODEX Food Standards and Zoonotic Diseases the FAO Division on Food Systems and Food Safety, and will focus on implementing Codex standards to support containment and reduction of foodborne AMR in six countries: Cambodia, Mongolia, Pakistan, Nepal, Bolivia and Colombia.

Signing on behalf of FAO, Deputy Director-General, Beth Bechdol, praised the Republic of Korea’s continuous interest and effort to increase cooperation with FAO and its deep commitment for the development of international food standards and to the Codex Alimentarius. “The COVID-19 pandemic has shown us how important it is to boost international food safety standards to ensure our food keeps travelling safely across borders, safeguarding food and nutritional security. We must transform our agri-food systems to make them more resilient and inclusive if we are to ensure a better food future for all.”

Since joining FAO as a recipient country in 1949, the Republic of Korea has transformed into a major G-20 economy and a dedicated FAO resource partner. The country is a long-standing Member and strong supporter of the Codex Alimentarius Commission, which sets international and regional standards, guidelines and codes of practice. The broad scope of Codex, which covers areas such as contaminants, nutrition, food hygiene, additives, antimicrobial resistance and pesticide and veterinary drug residues, makes it an essential tool to achieve food security and end hunger.

Jinseok Kim, Vice Minister of the MFDS welcomed the new Arrangement as a way to streamline and enhance the long-lasting cooperation between FAO and the Republic of Korea, and, in the years to come, as a basis for both parties to increase interventions within their joint areas of interest.

“Without global collaboration, we cannot overcome the difficulties due to the pandemic and I believe this is why we are here today: to work together,” Vice Minister Kim affirmed. “It is our responsibility to support other countries, and the most effective way to do this is through FAO, the key player in food safety in the UN.  It is essential to continue to move forward, and as of today Korea would like to play a leading role in world food safety.”

The Republic of Korea currently hosts the Codex ad hoc Intergovernmental Task Force on Antimicrobial Resistance (TFAMR), which is charged with developing science-based guidance on the management of foodborne antimicrobial resistance. The TFAMR is expected to complete its work in 2021.

In addition to hosting the TFAMR and supporting international standard development, the Republic of Korea leads by example in its own efforts to minimize and contain AMR in the food chain, and has expressed a desire to assist other countries in addressing AMR, by supporting the transition from standard-setting to the implementation of Codex guidance, with the collaboration and support of FAO.

USA – High heat, low tide likely triggering spike in shellfish-linked infections – Vibrio

DOH WA

Food Illness

News Release

For immediate release: July 16, 2021   (21-170)Spanish

Media contact: Teresa McCallion, Communications, 360-701-7991

High heat, low tide likely triggering spike in shellfish-linked infections

OLYMPIA – An outbreak of vibriosis in Washington has already surpassed the highest number of cases ever recorded by the state for the month of July. Recent high temperatures and low tides in Washington State are likely to blame for the increased rate of illness, which is associated with eating raw or undercooked shellfish, especially oysters that are contaminated with Vibrio.

Found naturally in the environment, Vibrio bacteria thrive in warm temperatures. When midday low tides coincide with warm weather, Vibrio bacteria can grow quickly, increasing risk of illness among people who eat raw or undercooked oysters.

Vibriosis symptoms include diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills. The illness usually occurs 4 hours to 4 days after eating contaminated shellfish, with mild or moderate symptoms that typically run its course in 2 to 3 days. Most people get sick within one day of consuming raw or undercooked shellfish.

People with weakened immune systems or liver disease are at higher risk for Vibrio infections. These people, and anyone who wants to avoid illness, should eat only thoroughly cooked shellfish.

“Another effect of the recent heat wave is the perfect storm of conditions for Vibrio infections. It’s important that when enjoying shellfish, we follow simple steps to stay healthy,” said Todd Phillips, Director of the Office of Environmental Health and Safety.

The Three Cs can prevent illness from Vibrio.

  • Cook at 145° F for 15 seconds to destroy Vibrio bacteria.
  • Check the DOH Shellfish Safety Map before heading to the beach to harvest shellfish recreationally. Shellfish gathered from open and approved areas should be harvested as the tide goes out.
  • Chill quickly. Bring a cooler with ice with you when harvesting shellfish recreationally or purchasing for a store or seafood stand (or have them packed on ice). Oysters should be put on ice or refrigerated as soon as possible.

When preparing shellfish, people should wash hands frequently and not return cooked shellfish to the plate or cutting board where raw shellfish was prepared.

Visit the DOH Vibriosis web page for more information.

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