Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, food contamination, food handler, 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, Microbiology, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei
Brand : UNES
Name : SMOKED NORWEGIAN SALMON – 50g.
Reason for reporting : Recall due to microbiological risk
Publication date : 14 September 2020
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
Every year, the New South Wales Food Authority (NSW Food Authority) releases their Annual Food Testing Report on the testing conducted by their primary testing provider and by other laboratories. This year’s report highlights some key findings with regards to food safety testing results and trends.
Testing is conducted for a variety of reasons including food-borne illness investigations, Food Safety Program verifications and other types of research. In the report, the NSW Food Authority breaks down the significant findings in each of these categories which provides important information for the Australian food industry.
The NSW Annual Food Testing Report provides the following facts for the period of July 2018 to June 2019:
3. There were over 70 different types of tests performed. These included:
The findings listed in the report are categorized based on different programs. The following is a breakdown of some of the key findings:
The report states that between 2018 and 2019 there were a total of 4,010 samples (food and environmental) that were submitted for testing. These samples were submitted for testing due to food-borne illness investigations and the follow-ups for these investigations.
The report discusses a marked increase in the cases of Salmonella Enteritidis that has been observed since the middle of 2018. The cases have now been linked to an outbreak of Salmonella Enteritidis that was locally acquired. This a significant difference from cases of Salmonella Enteritidis in Australia in the past, with most cases typically presenting in people who had travelled overseas.
Testing was conducted and monitoring took place to determine where the outbreak was stemming from. The investigation involved taking 2,072 samples from egg production businesses and testing eggs and environmental samples. The results from the testing showed that Salmonella Enteritidis was on 13 properties that were interconnected through people, eggs and/or equipment.
The result was six food recalls at the consumer level from properties affected in NSW, and one consumer level recall in Victoria. The report states that surveillance and monitoring of NSW egg farms is slated to continue throughout 2020.
The melon industry in Australia, particularly the rockmelon industry, has been linked to food-borne illness outbreaks of Listeria in recent years. The report states that listeriosis cases in New South Wales has actually declined sharply as of late, which is being attributed to the improved food safety measures that have been put in place in the Australian melon industry.
During the period of November 2018 and April 2019, the New South Wales Department of Primary Industries (NSW DPI) conducted food safety training workshops for rockmelon growers in NSW. NSW DPI also conducted sampling of melon harvests and packhouse environments to make sure that melon growers were following food safety protocols.
Campylobacter and Salmonella infections are both significant health concerns for Australians. In order to monitor the prevalence of these two food-borne pathogens, the raw poultry verification program gathers ongoing data on their prevalence and levels in raw poultry.
The report states that during the period of July 2018 and June 2019, samples were taken from raw poultry including 196 from whole chickens/chicken portions from processing plants, and 312 chicken portions from retail facilities. The samples were tested for the presence of Campylobacter and Salmonella.
The results for processing plants:
Salmonella
Campylobacter
The results for retail facilities:
Salmonella
Campylobacter
There are other types of food-borne pathogens that are not as well known as Listeria, Salmonella or Campylobacter. The report touches on how some algae produce toxic compounds that can then accumulate in certain types of fish, particularly filter-feeding bivalve shellfish. The concern is that the toxic compounds can be harmful to humans if they are consumed by eating the shellfish.
The NSW Food Authority conducted testing between 2018 and 2019 which involved taking samples from pipis which are a type of shellfish group. There were 76 samples taken and they were tested for three different types of algae toxin groups which were amnesic shellfish toxins, paralytic shellfish toxins and diarrhetic shellfish toxins. The results revealed that diarrhetic shellfish toxins were detected in 13 of the 76 samples.
The NSW Food Authority will continue to investigate the health concerns around algae toxins in harvest shellfish in the 2019-2020 fiscal year.
Posted in Algal Blooms, Algal Toxin, Bacteria, bacterial contamination, Campylobacter, Diarrhoeic Shellfish Poisoning, DON, food bourne outbreak, food contamination, food death, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Technology, Food Temperature Abuse, Food Testing, microbial contamination, Microbiology, paralytic shellfish poisoning, Pathogen, Poisoning, Salmonella, Salmonella in Chicken
The Steuben County Public Health Department (SCPH) confirmed a case of hepatitis A in an individual who worked for several days while infectious at Dunkin’ Donuts located at 350 W. Morris Street in Bath.
This may have put customers and coworkers at that Dunkin’ Donuts at risk of acquiring hepatitis A infection. Public health officials are stressing there is a low risk of contracting illness, however, individuals who have not been previously vaccinated for Hepatitis A and who consumed food or drink from the Dunkin’ Donuts on August 17 through August 22 should monitor themselves and their families for symptoms for 50 days and seek medical evaluation for Hepatitis A if they develop symptoms of this infection.
“The Hepatitis A virus can be transmitted through consuming food or drinks that have been contaminated by an infectious individual,” said Darlene Smith, Public Health Director. “We recommend all residents get the Hepatitis A vaccine as part of their routine vaccine schedule. For those who have not been previously vaccinated, getting the Hepatitis A vaccine within two weeks of an exposure can prevent development of the infection.
Even though we are beyond the two-week window in this case, it is particularly important for those who may have been exposed at Dunkin’ Donuts on August 17 – 22 to consult with their healthcare provider.”
Posted in food contamination, food handler, Food Hygiene, Food Illness, 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, pathogenic, Virus
Quebec , September 10, 2020 – MAPAQ, in collaboration with the company Les Jardins Picoudi, in Saint-Robert , is warning the population not to consume the product indicated in the table below, because this food is likely to contain Salmonella bacteria .
| Product name | Formats | CUP | Targeted lot |
|---|---|---|---|
| “Coriander microgreens” | 75 g | 813 526 000 153 | 3,246 |
The product that is the subject of this advisory was available for sale at several locations across the province . It was packaged in rectangular transparent plastic dishes and sold refrigerated. The label includes, in addition to the proper name of the products, the words “PICOUDI”.
The operator is voluntarily recalling the product in question. He agreed with MAPAQ to disseminate this notice as a precautionary measure. It should be noted that no case of illness associated with the consumption of this food has been reported to MAPAQ to date.
People who have a product in their possession are therefore advised not to consume it. They must either return it to the establishment where they bought it or throw it away. Even if the product does not show any signs of spoilage or a suspicious odor, it is likely to be contaminated with Salmonella bacteria.
Consuming food contaminated with this bacteria can cause salmonellosis, a foodborne illness. In young children, the elderly and people with weakened immune systems, salmonellosis can cause very serious infections. In healthy people, it can manifest with symptoms such as high fever, chills, severe headache, vomiting, nausea, abdominal pain, or diarrhea, sometimes accompanied by blood in the stomachs. stool. Symptoms usually appear 6 to 72 hours after consuming a contaminated food or after contact with an animal carrying the bacteria. Symptoms usually last three to seven days.
Posted in Bacteria, bacterial contamination, food contamination, food handler, 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, Laboratory, microbial contamination, Microbiology, Salmonella
Brand : UNES
Name : SMOKED NORWEGIAN SALMON
Reason for reporting : Recall due to microbiological risk
Publication date : 11 September 2020
Documentation
11-09-2020 – PDF (488.7 Kb)
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 Temperature Abuse, Food Testing, microbial contamination, Microbiology, Salmonella
In agreement with the AFSCA, Deliflanders is withdrawing Fuet Extra 150 g from sale and is recalling it to consumers following a possible presence of salmonella.
Deliflanders asks its customers not to consume this product and to return it to the point of sale where it was purchased.
Product description
– Product name: Fuet Extra 150 g
– Brand: Sola
– Use by date (DLC) (“To be consumed until”): 04/12/2020
– Lot number: 202701
– Sale period: since 08/13/2020
– Type of packaging: plastic packaging
– Weight: 150 g
The product has been distributed by:
LVV bvba – Heistlaan 313a, 8300 Heist aan zee
Painture – Bruggestraat 27, 8730 Oedelem
For any further information , contact:
Dhr Cedric Maes via 0477 27 30 15 or cedric@deliflanders.be
Posted in Bacteria, bacterial contamination, food contamination, food handler, 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, Recall, Salmonella
Following a control and as a precautionary measure in order to guarantee the safety of the consumer, the company LDC – SABLE SAS asks to withdraw from the trade the White Farm Chicken Fillet of the Loué brand and the White Farm Chicken Leg of the Loué brand sold in the butcher’s department of certain Carrefour stores in Belgium and reminds consumers of them following a possible presence of salmonella. Product Description: Name: White Farm Chicken Fillet EAN: 2951079500000 Best Before Date ( BBD ): 14-15 / 09/20 LOT 2020037740 Name: White Farmer Chicken Leg EAN: 2951079400000 Best Before Date ( BBD ): 14-15 -17/09/20
Lot: 2020037740
The company LDC – SABLE SAS is proceeding today as a precautionary measure with the withdrawal from sale of the White Farm Chicken Fillet of the Loué brand and the White Farm Chicken Leg of the Loué brand following the suspicion of the presence salmonella.
All products have been withdrawn from sale. Some of these products were, however, marketed on the Belgian market before the withdrawal measure. It is therefore recommended that people who hold the products described above do not consume them and destroy them or return them to the point of sale where they will be refunded to you.
Foodborne illness caused by salmonella results in gastrointestinal disturbances often accompanied by fever within 12 to 72 hours of consuming the contaminated products. These symptoms may be aggravated in young children, immunocompromised individuals and the elderly.
People who have consumed the products mentioned above and who have these symptoms, are invited to consult their doctor by notifying him of this consumption.
For any further information, you can contact the Carrefour Belgium consumer service by dialing the free number 0800.9.10.11 , from 8:30 a.m. to 8 p.m. on working days and from 9 a.m. to 5 p.m. on Saturdays.
The societyLDC – SABLE SAS apologizes to Carrefour customers for the inconvenience caused.
Posted in Bacteria, bacterial contamination, Bacterial Toxin, cross contamination, food contamination, food handler, 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, Pathogen, pathogenic, Salmonella
Presence of Listeria
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.
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.
▸ Barcode
3350030209254
▸ DLC
09/13/20
▸ Lot
237
▸ Source
https://www.economie.gouv.fr/
Posted in Bacteria, bacterial contamination, cross 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, Listeria, Listeria monocytogenes, microbial contamination, Microbiology
https://www.oulah.fr/rappel-produit-hippotonic-et-hippovrac-de-marque-mon-chevalin-a-moi/
Presence of Escherichia coli O157: H7
People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.
People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.
In the absence of symptoms within 10 days after consuming the affected products, there is no need to worry and consult a doctor.
The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.
▸ Type of packaging
container under skin gingham red white
▸ Lot
102240010
▸ Barcode
• hippovrac: 0264205000000
• hippotonic: 3427240001029
▸ DLC / DLUO
• hippovrac: from 08/24 to 08/25
• hippotonic: from 08/29 to 08/31
▸ Veterinary identification number
FR 27 656 001 CE
▸ Marketing period
from 08/20 to 08/31
▸ Consumer service contact
SNVC is available to answer their questions on the telephone number 02.32.41.13.48 (8 am-12.30pm 1.30pm-5.30pm).
▸ Source
https://www.auchan.fr/
Posted in Bacteria, bacterial contamination, E.coli O157, E.coli O157:H7, 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, Food Toxin, microbial contamination, Microbiology, Pathogen, pathogenic, STEC, STEC E.coli
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