The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Golden Boy brand Inshell Mixed Nuts described below because they may be contaminated with Salmonella.
The affected product, Golden Boy brand Inshell Mixed Nuts are sold in 1.36 kg (3 lb) mesh bags bearing UPC0 4684 10948 0.
This product has been distributed nationally.
There have been no reported illnesses associated with the consumption of this product.
What do norovirus and baked-on lasagna have in common? Both can survive the dishwasher.
Researchers at Ohio State University have made a discovery that may help to explain why restaurants have a hard time controlling the spread of norovirus, the leading cause of food poisoning worldwide. About half of all foodborne illness outbreaks in the US are caused by norovirus, most of them, about 80 percent, happen between November and April, according to the Centers for Disease Control and Prevention (CDC).
The performances of three chromogenic agars were evaluated for the recovery of Escherichia coli O157:H7 from spiked de-chlorinated tap, ground and surface water, and treated drinking water samples. The chromogenic agars: ChromAgar O157 (CHROM), Rainbow Agar O157 (RB) and HiCrome EC O157 (HC) were compared to cefixime-tellurite Sorbitol MacConkey (CT-SMAC), commonly used for the isolation of E. coli O157:H7. Confirmation of suspect E. coli O157:H7 colonies were performed by colony real-time PCR (C-RTi-PCR) based on the presence of Shiga-toxin genes (stx1 and stx2). Recovery of inoculated E. coli O157:H7 from de-chlorinated tap water indicated that RB and CHROM agars demonstrated improved recovery when compared to HC or CT-SMAC. There was a significant drop in recovery on all agars tested after 120 hours (day 5). Twenty de-chlorinated tap and/or treated drinking water samples were inoculated with a pure culture of E. coli O157:H7 (ATCC 43894), and a mixed culture of E. coli O157:H7 (ATCC 43894), E. coli strain K-12, and Enterococcus faecalis (ATCC 063589). After a 48 hour holding time, the recovery using CHROM (99 %) and HC (12 %) from samples contaminated with the pure culture were found to be significantly different (p < 0.05). Recovery results using CHROM (39 %) and CT-SMAC (32 %) from samples contaminated with the mixed culture after 48 hour holding time were not significantly different (p > 0.05). Analysis by C-RTi-PCR of forty five environmental water samples (surface, sewage, and final effluents) which were negative for E. coli O157:H7 showed an incidence of false suspect positive colonies of 38 % (CHROM), 53 % (RB), 58 % (HC), and 91 % (CT-SMAC). Further analysis of eight of the environmental samples inoculated with E. coli (ATCC 43894) showed 100% recovery when utilizing CHROM, 50% when using RB and 40 % when using HC. In addition, the C-RTi-PCR positive confirmation rate was 100% for CHROM and HC and 65% for RB. CHROM demonstrated improved recovery of E. coli O157:H7 over RB, HC, and CT-SMAC in terms of sensitivity and specificity.
Posted in E.coli, E.coli O157, Methods, Microbiology, Pathogen, Research
Tagged science
Six ongoing Salmonella outbreaks that have sickened a total of 248 people in 34 states have been linked to illegal pet turtles, according to the Centers for Disease Control and Prevention (CDC). Almost 70 percent of those who became ill were children under the age of 10.
It is precisely because of Salmonella risk , especially to young children, that the Food and Drug Administration banned the sale and distribution of small turtles as pets in 1975. Turtles with shells shorter four inches should not be purchased as pets or given as gifts.
Posted in Bacteria, CDC, Eurofins Laboratories, FDA, Hygiene, Illness, Microbiology, Pathogen, Research, Salmonella
Findings of Cambridge scientists, published today in the journal PLoS Pathogens, show a new mechanism used by bacteria to spread in the body with the potential to identify targets to prevent the dissemination of the infection process.
Salmonella enterica is a major threat to public health, causing systemic diseases (typhoid and paratyphoid fever), gastroenteritis and non-typhoidal septicaemia (NTS) in humans and in many animal species worldwide. In the natural infection, salmonellae are typically acquired from the environment by oral ingestion of contaminated water or food or by contact with a carrier. Current vaccines and treatments for S. enterica infections are not sufficiently effective, and there is a need to develop new therapeutic strategies.
Dr Andrew Grant, lead author of the study from the University of Cambridge, said: “A key unanswered question in infectious diseases is how pathogens such as Salmonella grow at the single-cell level and spread in the body. This gap in our knowledge is hampering our ability to target therapy and vaccines with accuracy.”
Posted in Bacteria, Microbiology, Pathogen, Research
Tagged cambridge scientists, climate, oral ingestion, research, salmonella enterica, science
Ontrack Pty Ltd and Big W have recalled Truly Gifted Spice Rack 12 Bottle Spice Set 375g from Big W stores in ACT, NSW, TAS and VIC only, due to microbial contamination (Salmonella) in the peppercorn portion of the product. Consumers should not eat this product and should return it to the place of purchase for a full refund.
7/12/2012
Spices
Truly Gifted Spice Rack
12 Bottle Spice Set 375g – 2 tier
Best Before 30/11/2013
China (raw ingredient from India)
Microbial contamination (Salmonella) in the peppercorn portion of the product
Reference Number: 7623 Recalling Firm: CIDRERIE MICHEL JODOIN Date of Recall: 12/3/2012 Recall Classification: 3 Distribution : Quebec Extent of the Product Distribution : Retail
Product List
| Brand Name | Common Name | Size | Codes(s) on Product | UPC | Reason for Recall: |
|---|---|---|---|---|---|
| VISTA BELLA MICHEL JODOIN | SPARKLING APPLE MUST NO ALCOHOL | 750 mL | LOT 1112 | 6 09780 01127 7 | Chemical – Toxin – Patulin |
If you require additional information about an individual recall, please contact us.
Patulin is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium. It is commonly found in rotting apples, and the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. It is not a particularly potent toxin, but a number of studies have shown that it is genotoxic, which has led to some theories that claim that it may be a carcinogen, though animal studies have remained inconclusive.Patulin is also an antibiotic.Several countries have instituted patulin restrictions in apple products. The World Health Organization recommends a maximum concentration of 50 µg/L in apple juice.
In European Union, the limit is set to 50 micrograms per kilogram (µg/kg) in both apple juice and cider, and to half of that concentration, 25 µg/kg in solid apple products and 10 µg/kg in products for infants and young children. These limits came into force on 1 November 2003.
Posted in Aflatoxin, CFIA, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Safety, Food Safety Alert, Food Technology, Food Testing, Microbiology, Moulds, Pathogen, Patulin, Recall, Toxin
Tagged apple
Salmonella Dublin in beef
Party of beef supplied is cut on 22/11-2012 and sold as bovklump, chuck and minced.
Sold wholesale to: Denmark Caterers and butcher shops in Denmark
Activities that call back: MB Food A / S Korskildeeng 3 2670 Greve
Cause:There are detected Salmonella Dublin in samples from bovklump.
Risk: If meat is not thoroughly cooked or if mishandled cross-contaminate other foods can be contaminated with salmonella. Symptoms of salmonella infection include diarrhea, nausea, stomach pain, vomiting and fever.
Advice to buyers: Boxes products or live them back to the supplier.
Health Canada is advising parents and caregivers not to feed honey to infants less than one year of age. Honey is the only food in Canada to which infant botulism has been linked. Healthy children over one year of age can safely eat honey because they have a very low risk of developing infant botulism.
Infant botulism is caused by bacteria called Clostridium botulinum, which commonly exist in nature. Although the bacteria are unable to grow and produce toxins in honey, they may grow and produce toxins in the baby’s body should an infant consume honey and could cause paralysis.
Since the first reported case in 1979, there have been 42 reported cases of infant botulism in Canada. Parents and caregivers can prevent infant botulism by never feeding honey to infants less than one year of age. This includes never adding honey to baby food and never using honey on a soother.
Most honey produced in Canada is not contaminated with the bacteria that cause infant botulism, however you are better off playing it safe.
The bacteria that cause botulism are microscopic and do not change the colour, odour or taste of food. The bacteria are not destroyed by cooking or pasteurization.
For more information on infant botulism and food safety, please visit:
Botulism Pathogen: Clostridium botulinum
FoodWorld 