Do not use, sell, serve or distribute the affected products
Lao Beijing brand Drinkable Yogurt recalled due to mould.
The recalled products were sold in British Columbia and Ontario.
Wheat biscuit with soy from India infested with moulds in Belgium and Germany
Mold was found under part of the package under the packaging. Food is not considered safe if it shows signs of spoilage.
The food has not expired. During the inspection, unsatisfactory storage temperatures of this product were not found.
| Date of minimum durability: | 04.06.2022 |
| Cover: | PP + label |
| Quantity of product in package: | 0,083 kg |
| Country of origin: |  Italy |
| Date of sampling: | 17. 5. 2022 |
| Reference number: | 22-000192-SZPI-CZ |
On the surface of the food under the packaging, mold was visible to part of the package visible to the naked eye. Food is not considered safe if it shows signs of spoilage.
During the inspection, unsatisfactory storage temperatures of this product were not found, the food did not expire,
| Expiration date: | 06/18/2022 |
| Packaging: | PP sealed with print |
| Quantity of product in package: | 0.055 kg |
| Producer: | SIMABELLE sro, č.p.1074, 739 98 Mosty u Jablunkova, branch: Rudé armády 1820, 733 01 Karviná – Hranice. |
| Sampling date: | 5. 5. 2022 |
| Reference number: | 22-000167-CAFIA-CZ |
Mold colonies were found on the surface of the food. Food is not considered safe if it shows signs of spoilage.
The food had a damaged package (there was no longer a vacuum inside the package).
| Lots: | L: 0411211 |
| Date of minimum durability: | 01. 05.2022 |
| Packaging: | welded foil |
| Quantity of product in package: | 0.796 kg |
| Sampling date: | March 8, 2022 |
| Reference number: | 22-000158-CAFIA-CZ |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Spoilage, Food Testing, mold, Mould/Mold, Potravinynapranyri
Colonies of white and green fungi appeared on the surface of the product under intact packaging in almost all inspected packages. Food is not considered safe if it shows signs of spoilage.
During the inspection, unsatisfactory storage temperatures of this product were not found. The product has not expired.
| Lots: | L22034 |
| Date of minimum durability: | 04/04/22 |
| Packaging: | PP welded foil |
| Quantity of product in package: | 300 g |
| Producer: | Diano Casearia SpA Via Cavarelli, 5, Sassano |
| Country of origin: | Italy |
| Sampling date: | March 22, 2022 |
| Reference number: | 22-000144-CAFIA-CZ |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Spoilage, Food Testing, mold, Mould/Mold, Potravinynapranyri
Colonies of white and green fungi appeared on the surface of the product under intact packaging in almost all inspected packages. Food is not considered safe if it shows signs of spoilage.
During the inspection, unsatisfactory storage temperatures of this product were not found. The product has not expired.
| Lots: | L22034 |
| Date of minimum durability: | 04/04/22 |
| Packaging: | PP welded foil |
| Quantity of product in package: | 300 g |
| Producer: | Diano Casearia SpA Via Cavarelli, 5, Sassano |
| Country of origin: | Italy |
| Sampling date: | March 22, 2022 |
| Reference number: | 22-000143-CAFIA-CZ |
In Mexico, the prevalence of Salmonella enterica in low water activity foods and their link to outbreaks is unknown. The aim of this study was to determine the microbiological profile and the prevalence of S. enterica in low water activity foods (peanuts, pecans, raisins, sun-dried tomatoes, and chocolate sprinkles) purchased in retail establishments in Queretaro, Mexico. Seventy samples of each food item sold in bulk were purchased. Aerobic plate count (APC), molds, yeasts, total coliforms, Escherichia coli, and Staphylococcus aureus were quantified in 10-g samples. The prevalence of S. enterica in 25 g samples was determined. From positive samples, S. enterica isolates (60) were characterized based on their antimicrobial susceptibility to 14 antibiotics, the presence/absence of 13 virulence genes and serotype. The concentration of APC, molds, yeast, total coliforms, and E. coli ranged from 3.1-5.2 Log CFU g-1, 2.0-2.4 Log CFU g-1, 2.0-3.0 Log CFU g-1, 0.6-1.1 Log MPN g -1, and 0.5-0.9 Log MPN g -1, respectively. S. aureus was not detected in any sample (<10 CFU g -1). The prevalence of S. enterica in chocolate sprinkles, raisins, peanuts, pecans, and sun-dried tomatoes was 26%, 29%, 31%, 40%, and 52%, respectively. Most isolates (68.3%) were resistant to at least one antibiotic. The chromosome-associated virulence genes were found in all isolates and only one strain had sopE, and 98.3% of the isolates were grouped in the same virulotype. Among the isolates, the most frequent serotype was Tennessee (51/60). According to the characteristics evaluated, the isolates were grouped in 24 clusters. The elevated prevalence of S. enterica highlight the role of low water activity food items sold in bulk at markets as a potential vehicle for pathogens transmission. Regardless of the low variability among S. enterica isolates, their characterization could be helpful to elucidate which strains are circulating in these foods for improving epidemiological surveillance.
Posted in Coliforms, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Mould/Mold, Research, Salmonella, Staphylococcus aureus, Yeasts
Outbreaks of enteric pathogens linked to wheat flour have led the wheat milling industry to seek solutions addressing this food safety concern. Chlorinated water at 400-700ppm has been used in the flour milling industry as a tempering aid to control growth of yeast and mold in tempering bins. However, the effectiveness of chlorinated water for inactivating enteric pathogens on wheat kernels remained unknown. Five strains of Shiga-toxin producing Escherichia coli (STEC) and two strains of Salmonella were inoculated onto hard red spring wheat at 7 log CFU/g and stored at room temperature for 1-month. Inoculated wheat was tempered with four concentrations (0, 400, 800, 1200ppm) of chlorinated water (pH 6.5). The reduction due to chlorine was determined by calculating change in cell density at each chlorine level using the response at 0ppm as a reference. Uninoculated wheat tempered with chlorinated water was used to measure flour quality parameters. Changes in pathogen density over 18 hours ranged from -2.35 to -0.30 log CFU/g with 800ppm chlorinated water and were not significantly different from changes at 400ppm and 1200ppm. Significant (p< 0.05) differences in the extent of reduction were observed among strains. However, the effect of chlorinated water at reducing native microbes on wheat kernels was minimal, with an average reduction of 0.39 log CFU/g for all concentrations. No significant (p>0.05) changes occurred in flour quality and gluten functionality, or during breadmaking for grains tempered at 400 and 800ppm chlorinated water. There were small but significant (p<0.05) changes in flour protein content, final viscosity, and water absorption when tempered with 1200ppm chlorinated water. The data showed that the level of chlorinated water currently used in industry for tempering could reduce enteric pathogen numbers by 1.22 log CFU/g for STEC and 2.29 log CFU/g for Salmonella, with no significant effects on flour quality and gluten functionality.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, mold, Mould/Mold, pathogenic, Research, Salmonella, STEC, STEC E.coli, Technology, Yeasts
Flour tortillas infested with moulds from the Netherlands in Ireland
FoodWorld 