norovirus in live oysters from France in France
norovirus (presence /2g) in live oysters from France in Italy
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Category Archives: Microbiology
RASFF Alerts – Norovirus – Live Oysters
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, Food Virus, microbial contamination, Microbiology, Norovirus, RASFF, Virus
RASFF Alerts – Animal Feed -Salmonella – Dog Chews – Complete Dog Food – Sunflower Meal
Salmonella enterica ser. Derby (presence /25g) in dog chews from the Czech Republic in Austria
Salmonella (presence /25g) in complete food for adult dogs from Lithuania in Lithuania
Salmonella enterica ser. Senftenberg (presence /25g) in sunflower meal from Italy in Austria
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UK – Home Cooking and Selling Risks
With the country in lockdown and having more spare time than ever before, there has been a concerning rise in food businesses operating out of people’s homes and selling on social media. Many of these businesses have been set up by people who have lost their jobs or are on furlough, including professional chefs hit by the closure of restaurants. Instead of opening the next market stall or restaurant, they are using the power of Instagram and Facebook to try and succeed in the crowded market.
However, the food safety watchdog has issued an alert that Britons could be putting their health at serious risk as many of these ‘home-cookers’ are not registering as official food businesses, meaning that their food hygiene arrangements are not checked. They are operating under the radar and often you won’t find any trace of them outside of Instagram, not even a website. They simply post a picture of something freshly prepared and the rest of the conversations happens on a ‘DM’ to decide on the price and the location from where the order is to be picked up.
There has been a “concerning” rise in food businesses operating out of people’s homes during lockdown, according to the food safety watchdog.
Many of them are selling food through social media, putting further pressure on a hygiene inspection system that is under strain because of the crisis.
And other experts are also worried.
“Little food businesses are popping up like mushrooms in lockdown,” said Julie Barratt from the Chartered Institute of Environmental Health (CIEH).
“There are rank outsiders operating off the radar, who think, ‘Oh, my mum can cook’, and confuse cooking with catering,” she added. They sell to locals on apps such as Whatsapp, Instagram and Nextdoor.
Many are failing to register as food businesses, meaning their hygiene arrangements are not checked by local authorities.
But even those that do register are often not getting an inspection – despite new businesses usually being a priority – because the system is struggling to keep up during the pandemic.
Hygiene inspections ceased completely during the first lockdown and since then a scaled-back operation has focused on high-risk cases.
Posted in food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology
Belgium – “mini Mont d’Or” raw milk cheese (cow) from the Mont de Joux brand – Listeria monocytogenes
Communication from the AFSCA
Product: “mini Mont d’Or” raw milk cheese (cow) from the Mont de Joux brand.
Problem: Presence of Listeria Monocytogenes.
Today, the AFSCA is recalling consumers of the Mont de Joux brand “mini Mont d’Or” cheese.
This recall follows a notification via the RASFF system (European Food and Feed Rapid Alert System) concerning the presence of Listeria Monocytogenes.
It was therefore decided to withdraw this product from sale and to recall it to consumers.
Product Description :
Product name: mini Mont D’or
Brand: Mont de Joux
Batch number: 3053 Best before
dates (BBD): 01/04/2021 and 08/04/2021
Weight: 460g
The product was sold via:
La fromagerie Saint -Octave
• Rue Haute 254, 1000 Brussels
• Chaussée d’Alsemberg 54/1, 1060 Saint-Gilles
• Chaussée de Waterloo 1241/1, 1180 Uccle
La Fromagerie “Happiness is in the Meadow”: Rue Saint-Paul, 30, 4000 Liège
VDS Food Barchon: Rue Prés-champs, 4, 4671 Barchon
For any further information, you can contact the AFSCA contact point for consumers: 0800 / 13.550 or pointdecontact@afsca.be .
Posted in afsca, 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
France – Product recall: Maison Milhau pickle head pâté pack – Listeria monocytogenes
ENCOUNTERED PROBLEM
Presence of Listeria monocytogenes
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 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
3289010001703
▸ Lot
• 067101
• 067102
▸ DLC
04/13/2021
▸ EEC approval number
FR 81-124-012 CE
▸ Consumer service contact
MAISON MILHAU
Avenue du Montalet BP 42 – 81230 LACAUNE
Tel: 05 63 37 06 03 – Fax: 05 63 37 08 56
Mail: qualite@maison-milhau.com
▸ Source
https://www.auchan.fr/
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, Oulah
India – Two-year-old dead, several babies ill due to food poisoning at shelter home in Bengal’s Nadia
RANAGHAT: A two-year-old baby died and seven others fell ill at a shelter home in West Bengal’s Nadia district on Monday allegedly due to food poisoning, officials said.
The incident happened at the shelter home in Ranaghat’s Rabindra Sarani area, District Magistrate Partha Ghosh said.
The shelter home is run by NGO State Adopted Agency and total 16 babies live there, he said.
However, sources said that the number of babies taken ill is more and the toll may rise as a few babies are critical.
They are undergoing treatment at the Ranaghat Anulia Hospital, Ghosh said.
The babies started falling ill after having food on Sunday night, officials said.
Belgium – Recall of the Fromagerie du CARAH-Asbl – Mimol’ATH – Listeria monocytogenes
Recall of the Fromagerie du CARAH-Asbl
Product: Mimol’ATH.
Problem: Presence of Listeria.
In agreement with the AFSCA, the fromagerie du Carah asbl is withdrawing Mimol’Ath cheese from sale and is recalling it to consumers because of Listeria’s presence.
The CARAH asbl cheese dairy asks its customers not to consume this product and to bring it back to the point of sale where it was purchased.
Product Description
– Product name: Mimol’ATH
– Lot number: 6
– Sales period: from 02/01/2021 to 03/01/2021
– Weight: Approx 500g
The product was sold via:
Au bio village, 97 Rue de Tournai, 7972 Quevaucamps
La ferme du Carah 301, rue de l’Agriculture, 7800 Ath
Comptoir fermier de Ath, Rue de l’Abbaye 4, 7800 Ath
Comptoir fermier de Braine -l’Alleud, Chaussée d’Ophain 16A, 1420 Braine-l’Alleud
Comptoir fermier de Mons, Chaussée du Roeulx 224, 7000 Mons
Comptoir fermier de Tournai, Avenue de Maire 139, 7500 Tournai
For any further information , contact: Fromagerie@carah.be
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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Uncategorized
EU – Stable Campylobacter and Salmonella cases in the EU
The number of reported cases of illnesses caused by Campylobacter and Salmonella bacteria in humans in Europe appear to level off over the past five years, according to the latest zoonoses report released by the European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC).
Campylobacteriosis, the most frequently reported gastrointestinal disease in the EU since 2005, affected more than 220,000 people in 2019. Salmonellosis was the second most frequently reported zoonosis in the EU, with around 88,000 people affected.
Of the 66,113 ready-to-eat food samples – foods that did not require cooking before consumption – 0.3% tested positive for Salmonella . Of the 191,181 non-ready-to-eat food samples, 1.5% tested positive. 18 of the 26 Member States reporting on programs to control Salmonella in poultry populations met all their reduction targets, up from 14 in 2018.
The next most frequently reported diseases are shiga-toxin-producing Escherichia coli (STEC), yersiniosis and listeriosis. The trend in confirmed human cases of listeriosis remained stable between 2015 and 2019, after a long period of increase. 2,621 cases were reported in 2019, mostly affecting individuals over the age of 64. It is the most serious disease, with high rates of hospitalization (92%) and mortality (17.6%).
The report also looks at the cause of outbreaks of foodborne illness in the EU, i.e. outbreaks in which two or more people contract the same disease after consuming the same contaminated food. Salmonella remains the most frequently detected agent and causes 926 outbreaks; the number of outbreaks due to S . Enteritidis , on the other hand, has declined. The most common sources of outbreaks of salmonellosis were eggs and egg products. Noroviruses in fish and fishery products cause the greatest number of outbreaks (145) with “strong evidence” involving a food source.
A total of 5,175 outbreaks of foodborne illness were reported in 2019, a decrease of 12.3% from 2018.
The report also contains data on Mycobacterium bovis / caprae , Brucella , Yersinia , Trichinella , Echinococcus , Toxoplasma gondii , rabies, Q fever, West Nile virus and tularemia.
▸ Source
https://www.efsa.europa.eu/
France – Product recall: Valencay PDO 23% mg 220g branded cheese Our regions have talent – Listeria monocytogenes
ENCOUNTERED PROBLEM
Risk of presence 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
3564709006031
▸ Lot
V028
▸ DDM
04/04/21
▸ Marketing
This product was marketed in the Self-Service department from 02/17/21
▸ Health
stamp FR 36.004.001 CE
▸ Consumer service contact
For more information, please contact the manufacturer on 0 800 87 41 87 (free service and call)
▸ Source
https://www.leclercdrive.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
UK – The FSA reveals that 50% of adults do not always check the use-by date on their food putting themselves and family at risk
The Food Standards Agency (FSA) new snapshot poll of 2,132 adults aged 16-75 in England, Wales, and Northern Ireland reveals half of adults do not always check the use-by date on their food before eating it.
Findings show that 44% view use-by dates as a ‘useful guide’ – not realising the potential health risks of getting food poisoning, which could make them or their family seriously ill.
According to the poll, 50% of adults in England, Wales and Northern Ireland, cannot identify the correct definition for a use-by date: that is, that food can be eaten until the use-by date, but not safely after. This is in contrast to the best before date, which is about quality, and food eaten past this date might not taste as good.
The research also showed that 76% of these adults have knowingly eaten food past the use-by date, with 37% admitting to cooking food for other people that is past its use-by date – which rises to 43% people aged 25-34 years old.
The poll revealed 77% of people decide whether food is safe to eat by smelling it, which rises to 80% of women compared to 73% of men.
Professor Robin May, Chief Scientific Advisor at the FSA said:
“These findings are worrying. They indicate that people are often confused about food dates, potentially putting themselves and others at risk of illness. A use-by date on food is there for a reason. It is about safety. After the use-by date you cannot cook, freeze or eat the food safely, even if it smells or looks ok. It’s really not possible to tell whether food is safe to eat by smelling or tasting it. We would like everyone to take the use-by dates on their food seriously.”
Dr Dawn Harper, spokesperson for the campaign commented:
“It’s so important to understand that best before and use-by dates are not the same. If you eat food past the use-by date it could make you or your family seriously ill. I’ve treated a number of patients for food poisoning over the years, and it can be particularly nasty to those more vulnerable to infection such as young children and elderly people. Make sure you’re looking after yourself and always checking the use-by date to keep you and your family safe and healthy.”
According to the poll, of those adults who sometimes eat food past the use-by date, 43% do so believing that if food is just past the use-by date, it’s safe to eat. Over half (51%) continue to eat food past the use-by date because they’ve done it before and felt fine and 59% say they eat food past the use-by date because they don’t want it to go to waste.
Professor Robin May continues:
“It’s great that people are trying to minimise food waste, but there are lots of ways to do that without gambling with your health, such as planning your meals ahead of time, checking what you have in the fridge that’s close to its use-by date and freezing food right up until the use-by date.”
Findings also show that 39% of 16-24 year olds reported they were more likely to pay attention to the use-by date during the lockdown in February 2021, compared to before the pandemic (March 2020). 55-75s are the group least likely to change their behaviour when it comes to checking use-by dates, with 90% reporting no change in behaviour.
You can find more advice on use-by dates on our Best before and use-by dates page.
About this poll
The Research poll completed by Ipsos Mori based on 2,132 respondents across all adults aged 16-75 in England, Wales and Northern Ireland. Ipsos MORI interviewed a representative sample of 2,132 adults in England, Wales and Northern Ireland aged 16-75 online between 5 and 8 March 2021. Data are weighted to the profile of the population. All polls are subject to a wide range of potential sources of error.
Related research
Last week we published the Food in a Pandemic report which explored people’s experiences of food during COVID-19, and the findings from our Food and You 2 survey which provides more detailed information on the public’s self-reported knowledge, attitudes, and behaviour regarding food safety, including use-by dates.
FoodWorld 