Category Archives: Mould/Mold

Canada – Lao Beijing brand Drinkable Yogurt recalled due to mould

CFIA

Summary

Product
Drinkable Yogurt
Issue
Food – Microbial Contamination – Non harmful (quality or spoilage)
What to do

Do not use, sell, serve or distribute the affected products

Audience
Retail

Issue

Lao Beijing brand Drinkable Yogurt recalled due to mould.
The recalled products were sold in British Columbia and Ontario.

RASFF Alert- Mold/Mould – Wheat Biscuits

RASFF

Wheat biscuit with soy from India infested with moulds in Belgium and Germany

Czech Republic – Milbona SELECTION PECORINO – Mold/Mould

Potravinynapranyri

Illustration photo no. 1

Illustration photo no. 4

Place of inspection:
Roznov pod Radhostem ( Meziricska 2302/0, 756 61 Roznov pod Radhostem )
Company ID: 26178541
Food group: Milk and milk products Cheese

Milbona SELECTION PECORINO
Category: Dangerous food
Unsatisfactory parameter:

mold visible to the eye

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
The sample was found by an official inspection of the State Agricultural and Food Inspection Authority.

Czech Republic – Steamed Cheese – Mold/Mould

Potravinynapranyri

Illustration photo no. 1 Illustration photo no. 5

Place of inspection:
Jirkov ( Hrdinů 1848, 431 11 Jirkov )
ID: 64945880
Food group: Milk and milk products Cheese

Boni KORBÁČIK Korbáčik – steamed cheese
Category: Dangerous food
Unsatisfactory parameter:

mold visible to the eye

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
The sample was found by an official inspection of the State Agricultural and Food Inspection

Czech Republic – Poličan – Mold/Mould

Potravinynapranyri

Illustration photo no. 1 Illustration photo no. 3

Place of inspection:
Trebechovice pod Orebem ( Csl. Legii 1212, 50346 Trebechovice pod Orebem )
Company ID: 19014325
Unsatisfactory parameter:

mold visible to the eye

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
The sample was found by an official inspection of the State Agricultural and Food Inspection Authority.

Czech Republic – Scarmorza bianca – Italian cheese – Mould/Mold

Potravinynapranyri

Illustration photo no. 1 Illustration photo no. 4

Place of inspection:
Chocen ( Zamesti, 56501 Chocen )
ID: 26178541
Food group: Milk and milk products Cheese

Scarmorza bianca – Italian cheese
Category: Dangerous food
Unsatisfactory parameter:

mold visible to the eye

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
The sample was found by an official inspection of the State Agricultural and Food Inspection Authority.

Czech Republic – Scarmorza bianca – Italian cheese with smoked flavour – Mould/Mold

Potravinynapranyri

Illustration photo no. 1 Illustration photo no. 5

Place of inspection:
Chocen ( Zamesti, 56501 Chocen )
ID: 26178541
Food group: Milk and milk products Cheese

Scarmorza bianca – Italian cheese with smoked flavour
Category: Dangerous food
Unsatisfactory parameter:

mold visible to the eye

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
The sample was found by an official inspection of the State Agricultural and Food Inspection Authority.

Research – Microbiological Profile, Prevalence and Characterization of Salmonella enterica in Peanuts, Pecans, Raisins, Sun-dried Tomatoes, and Chocolate Sprinkles Sold in Bulk in Markets of Queretaro, Mexico 

Journal of Food Protection

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.

Research – Impact of chlorinated water on pathogen inactivation during wheat tempering and resulting flour quality

Journal of Food Protection

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.

RASFF Alerts – Mold/Moulds –

RASFF

Flour tortillas infested with moulds from the Netherlands in Ireland