ochratoxin A (7.6 µg/kg – ppb) in ground coffee from Germany, with raw material from Serbia in Switzerland
ochratoxin A (5.26 µg/kg – ppb) in basmati rice from the Netherlands in Germany
aflatoxins (B1 = 14; Tot. = 32 µg/kg – ppb) in pistachio kernels from Iran, dispatched from Turkey in Belgium
Recall of Carrefour
Product: Basmati rice sachet (1kg).
Problem: too high Ochratoxin A content in Basmati Rice.
Brussels, 04-03-2021 – Following a control and in order to guarantee the safety of the consumer, the SOUFFLET company asks to withdraw from the trade the “basmati rice” of the Carrefour brand (1kg) sold in the GROCERY department of certain Carrefour stores in Belgium. This product is also being recalled from consumers.
BASMATI RICE of the Carrefour brand
“Naturally flavored”
Conditioned by EMB 59606B
Product: Basmati rice sachet (1kg)
EAN: 3560070837984
Expiration date (DDM): 21/11/2022
Ochratoxin A is a mycotoxin produced by several microscopic fungi
(genera Penicillium and Aspergillus) and is naturally present in many
plant products around the world, such as cereals, coffee beans, cocoa and
dried fruits.
Only a large quantity of contaminated products can lead to health
problems.
All products have been withdrawn from sale.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 reimbursed.
For any further information, you can contact the Carrefour Belgium consumer service by dialing the free number 0800.9.10.11 , from 8:30 am to 8:00 pm, Monday to Saturday.
The SOUFFLET company apologizes to Carrefour customers for the inconvenience caused.
Posted in afsca, Aspergillus, 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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin
aflatoxins (B1 = 52.4; Tot. = 64.2 µg/kg – ppb) in groundnuts from Egypt in Italy
aflatoxins (B1 = 9.1 µg/kg – ppb) in organic brown basmati rice from Pakistan in the Netherlands
aflatoxins (B1 = 19.1; Tot. = 19.8 µg/kg – ppb) in chicken masala spice mix from Pakistan in Greece
aflatoxins (B1 = 10.6 µg/kg – ppb) in masala spice mix from Pakistan in Greece
aflatoxins (B1 = 14.1; Tot. = 14.8 µg/kg – ppb) in roasted and salted pistachios in shell from Turkey in Germany
aflatoxins (B1 = 20.9; Tot. = 13.4 µg/kg – ppb) in pistachio kernels from Iran in Germany
aflatoxins (B1 = 18; Tot. = 21.3 µg/kg – ppb) in pistachio kernels from Iran in Germany
aflatoxins (B1 = > 2 µg/kg – ppb) in groundnuts from the United States in Spain
aflatoxins (B1 = 34.2 mg/kg – ppm) in shelled pistachios from Iran, via Hong Kong in Italy
aflatoxins (B1 = 5.4; Tot. = 6.4 µg/kg – ppb) in groundnuts from Egypt in Germany
aflatoxins (B1 = 16.4; Tot. = 17.3 µg/kg – ppb) in pistachios from Iran in Germany
aflatoxins (B1 = 20; Tot. = 23 µg/kg – ppb) in peanuts from Argentina in the Netherlands
aflatoxins (B1 = 64.7; Tot. = 69.2 µg/kg – ppb) in pistachios in shell from Iran in Italy
aflatoxins (B1 = 11.42; Tot. = 15.70 µg/kg – ppb) in pistachios from Turkey in Austria
Posted in Aflatoxin, 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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Toxin
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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
Presence of Ochratoxin A
Do not consume and return to the point of sale for reimbursement.
Ochratoxin A is a mycotoxin produced by several microscopic fungi (genera Penicillium and Aspergillus) and is naturally present in many plant products around the world, such as cereals, coffee beans, cocoa and dried fruits.
▸ Barcode
3560070837984
▸ Lot
…
▸ DDM
11/21/2022
▸ Consumer service contact
For any further information, you can contact the Carrefour consumer service by dialing N ° Cristal 09 69 39 7000 – non-surcharged call from Monday to Saturday from 9 am to 7 pm.
▸ Source
https://www.carrefour.fr/
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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, Ochratoxin, Oulah, Toxin
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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
ochratoxin A (11.2 µg/kg – ppb) in organic basmati rice from Pakistan in the Netherlands
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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
In the Hazard Map database, we have updated all the sheets corresponding to the mycotoxins of the chemical hazards block:
Mycotoxins are products of fungal metabolism and their ingestion, inhalation or skin absorption can cause disease or death in animals and people. The most important mycotoxins are produced by molds of the genera Aspergillus , Penicillium and Fusarium .
Among the most common mycotoxins are aflatoxins, ochratoxin A, patulin, fumonisins, zearanelone, deoxynivalenol, and T-2 and HT-2 toxins.
Posted in Aflatoxin, Aspergillus, deoxynivalenol, Food Hazard, Food Hazrd, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Fumonsins, Fusarium Toxin, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Patulin, Penicillium brevicompactum, Trichothecenes, Zearalenone
FoodWorld 