Wild pickled tomatoes POMIDORY
recall
Dovgan GmbH Zinkhüttenweg 6 22113 Hamburg
The dill tips processed in this batch were found to have powdery mildew.
Recalled Foods , Published: January 28, 2022
Which foods:
Salling Lagkagebunde Kakao
Net weight: 340g
Best before dates: 07.02.2022 and 22.02.2022
EAN code: 571872607540
Salling Lagkagebunde, light
Net weight: 340g
Best before dates: 07.02.2022 and 22.02.2022
Gestus Kakao Lagkagebunde
: 340g
Best before date: 07.02.2022
EAN code: 5701410381752
Gestus Layer cake bases, light
Net weight: 330g
Best before date: 07.02.2022
EAN code: 5701410375416
Sold in:
Salling layer cake bases are sold in: Føtex, Bilka and Salling in Stormag and Salling the whole country.
Gestus layer cake bases are sold in: MENU, SPAR, Letkøb, Min Købmand and Løvbjerg throughout the country as well as in Liva Supermarket in Kolding, Superland in Sindal and Tårs and in Christiansø Købmandshandel on Christiansø.
Company recalling:
Coronet Cake Company ApS, Valorevej 16, 4130 Viby Sjælland
Reason:
The company has established that there is a risk of mold in the products.
Risk:
Mold formation makes the products unsuitable as food.
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to deliver the products back to the store where they were purchased or to discard them.
Recalled Foods , Published: January 28, 2022
Which foods:
Salling Lagkagebunde Kakao
Net weight: 340g
Best before dates: 07.02.2022 and 22.02.2022
EAN code: 571872607540
Salling Lagkagebunde, light
Net weight: 340g
Best before dates: 07.02.2022 and 22.02.2022
Gestus Kakao Lagkagebunde
: 340g
Best before date: 07.02.2022
EAN code: 5701410381752
Gestus Layer cake bases, light
Net weight: 330g
Best before date: 07.02.2022
EAN code: 5701410375416
Sold in:
Salling layer cake bases are sold in: Føtex and Bilka throughout the country.
Gestus layer cake bases are sold in: MENU, SPAR, Letkøb, Min Købmand and Løvbjerg throughout the country as well as in Liva Supermarket in Kolding, Superland in Sindal and Tårs and in Christiansø Købmandshandel on Christiansø.
Company recalling:
Coronet Cake Company ApS, Valorevej 16, 4130 Viby Sjælland
Reason:
The company has established that there is a risk of mold in the products.
Risk:
Mold formation makes the products unsuitable as food.
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to deliver the products back to the store where they were purchased or to discard them.
Public product recall of a batch of Darbo reduced-calorie strawberry jam
A. Darbo AG attaches great importance to the quality and safety of its products. During ongoing internal quality controls, slight mold growth was found on the surface of some jars of Darbo reduced-calorie strawberry jam 220 g. For reasons of precautionary consumer protection, the product is being recalled and consumption is not recommended because it may be harmful to health.
The following product is affected by the recall:
Darbo reduced-calorie strawberry jam 220 g (item number 9001432035883) with the best-before date September 15, 2023 and the batch number/lot number L 258 1.
This batch information is printed on the edge of the lid as follows: MHD 09/15/2023 L 258 1
The product that has now been recalled was manufactured by A. Darbo AG and placed on the market from 09/20/2021.
The product can also be returned (in all branches) without proof of purchase. The purchase price will be refunded.
Other Darbo products and other production batches of the Darbo Reduced Calorie Strawberry Jam product are not affected.
A. Darbo AG regrets the incident and apologizes for the inconvenience.
Recalled Foods , Published: January 28, 2022
Which foods:
Salling Lagkagebunde Kakao
Net weight: 340g
Best before dates: 07.02.2022 and 22.02.2022
EAN code: 571872607540
Salling Lagkagebunde, light
Net weight: 340g
Best before dates: 07.02.2022 and 22.02.2022
Sold in:
Føtex and Bilka throughout the country
Company recalling:
Coronet Cake Company ApS, Valorevej 16, 4130 Viby Sjælland
Reason:
The company has established that there is a risk of mold in the products.
Risk:
Mold formation makes the products unsuitable as food.
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to deliver the products back to the store where they were purchased or to discard them.
Posted in DVFA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Toxin, mold, Mold Toxin, Mould/Mold
The washing step is necessary to remove biological and physical hazards from minimally processed vegetables. Nevertheless, the risk of foodborne diseases could persist even after washing due to postsanitizing contamination, and little is known about the antimicrobial effect of residual sanitizers. This study was conducted to compare the effectiveness of sodium hypochlorite (SH), sodium bicarbonate, and Cinnamomum zeylanicum essential oil (CEO) as sanitizers on lettuce (8°C, 48 h). First, the effect of sanitizers in reducing total aerobic mesophilic and psychrotrophic bacteria, yeast and molds, lactic acid bacteria, and Enterobacteriaceae on lettuce was evaluated with some insights on lettuce quality attributes (pH, color, and sensory analysis). Then, the capability of the treatments in preventing postwashing Salmonella adhesion on lettuce surface was investigated. Commercial SH disinfectant (solution at 2%) and CEO (0.5%) reduced microbial contamination in lettuce, without affecting the overall acceptability after 48 h at 8°C. SH reduced postsanitizing Salmonella adhesion of about 2.7 Log colony forming unit (CFU)/g. The microbial reduction was confirmed by confocal laser scanning microscopy, which also evidenced Salmonella internalization within stomata. Interestingly, CEO as well reduced Salmonella adhesion but with lower efficacy (0.44–1.00 Log CFU/g reduction), while sodium bicarbonate (15 mg/ml) was not effective. In conclusion, SH and CEO seem to be effective sanitizing agents, capable of improving the microbiological profile of fresh produce. In addition, the residual sanitizers, that remain on lettuce after washing, play a role in reducing Salmonella adhesion.
Posted in Decontamination Microbial, E.coli, Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Mould/Mold, psychrotrophic bacteria, Research, Salmonella, Total Viable Count, Yeasts
Powdery mildew on the flavouring ingredient dill and foreign body (insect) in pickled tomatoes from Poland in Germany
Climate change is likely to be part of the reason for the increase in mycotoxin issues for the global animal feed business. And the trend is expected to continue and even accelerate over the next 5 years.
7 out of 10 analyses run last year found raw ingredients contaminated with mycotoxins, according to Cargill’s annual review. But reassuringly, just 35% of these reached performance risk thresholds, showing that positive analyses are not always concerning.
Last year’s study analysed more than 328,000 samples across more than 150 global feed plants, on-farm samplings and storage locations in 54 countries. The majority of these were corn (212,254), cereals (85,478), oilseeds (27,602) or others (3,632). It found 72% of analyses were contaminated with at least one mycotoxin showing that contamination is more likely than not across all ingredients.
Since mycotoxins are produced by moulds as a natural defence response to environmental factors, their occurrence is linked to climate conditions.
Posted in Aflatoxin, Aflatoxin B1, Animal Feed Mould Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Fusarium Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, mold, Mold Toxin, Mould Toxin, Mould/Mold, Mycotoxin, Ochratoxin, Toxin
Product Description:
Reason for Recall: Due to presence of mold on product
Product Quantity: 70 cases (6 bags per case)
Recall Number: F-0506-2022
Code Information: Product ZHR 252, Lot # 1-OALWDP-YU with best by date of March 2024.
Classification: Class II
Product Type: Food
Initial Firm Notification of Consignee or Public: E-Mail
Status: Ongoing
Distribution Pattern: Distributed in CA, KY, MO,MS, MT, NM, NY, OR, TX, WA and Washington DC.
Recalling Firm:
Power Selles Imports dba Culinary Collective
12407 Mukilteo Speedway Bldg B Ste 245
Lynnwood, WA 98087-1518
United States
Recall Initiation Date: 12/13/2021
Center Classification Date: 1/14/2022
Lotus Ice cream sticks white (3x90ml)
Lotus Bakeries GmbH
Lotus Bakeries GmbH Rather Str. 110a 40476 Düsseldorf Distribution via Kaufland
Possible mold infestation
Please refer to the attached recall letter.
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, mold, Mold Toxin, Mould/Mold
FoodWorld 