shigatoxin-producing Escherichia coli (O104, stx1- stx2+ eae- /25g) in chilled vacuum-packed beef meat from France in Italy
shigatoxin-producing Escherichia coli in raw goat’s milk cheese from France in Germany
shigatoxin-producing Escherichia coli (O 103; stx +, eae + /25g) in minced beef from Belgium in Belgium
Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, E.coli, E.coli O103, E.coli O104, eae, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, O103, Pathogen, pathogenic, Poisoning, RASFF, STEC, STEC E.coli, STX 1, STX 2
Listeria monocytogenes (< 10 CFU/g) in chilled smoked sliced trout from Latvia in Estonia
Listeria monocytogenes (<10 CFU/g) in frozen smoked salmon from Iceland in Iceland
Listeria monocytogenes (< 10 CFU/g) in chilled smoked salmon from Denmark in Italy
Listeria monocytogenes (Serotype 1/2a, 3a /25g) in mixed salad with chicken and egg from Switzerland, with raw material from Austria in Switzerland
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Pathogen, pathogenic, RASFF
Salmonella (in 1 out of 5 samples /25g) in complementary feed for dogs and cats from Germany in Germany
Brand : BON-TON SALUMI DI BARABINO SANTINO & C. SAS
Name : SALAMINI STAG.S.
Reason for reporting : Recall due to microbiological risk
Publication date : 17 September 2020
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Recall, Salmonella
Delikip Recall BV
Product: marinated chicken drumsticks – 4 pieces.
Problem: Possible presence of Salmonella.
In agreement with the AFSCA, Delikip Bv is withdrawing the marinated chicken drumsticks from sale and is recalling it to consumers because of the possible presence of Salmonella.
Delikip Bv asks its customers not to consume this product and to return it to the point of sale where it was purchased or it will be refunded.
Product description
– Product name: marinated chicken drumsticks – 4 pieces
– Use by date (
Best before): 09/18/2020
– Lot number: 11092020 – Sale period: from 09/11/2020 to 09/14/2020
– Type of packaging: plastic
dish – Weight: between 0.420 kg and 0.480 kg
The product has been distributed by:
– Spar Hombeek – Kapelseweg 4, 2811 Hombeek.
– Spar Kuyle – Kortrijksepoortstraat 82, 9000 Gent.
For any further information , contact:
Madame Van Overberghe Lieve
info@delikip.be
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella, Salmonella in Chicken
EXECUTIVE SUMMARY
The Drinking Water Quality Regulator for Scotland (DWQR) ensures that local authorities are meeting their regulatory duties in regard to the quality of private water supplies. DWQR also regulates the quality of water supplied by Scottish Water. The role of DWQR was created by the Water Industry (Scotland) Act 2002 (“the Act”), which gives the Regulator powers to obtain information. This report fulfils the requirement under the Act that the DWQR publishes a report
on the exercise of the Regulator’s functions during the previous year. This report relates to the calendar year 2019 and is for private water supplies. A similar report on the quality of water supplied by Scottish Water was published on Monday 10 August 2020. Private water supplies (PWS) are drinking water supplies that are not the responsibility of Scottish Water but of their owners and users. PWS regulations are enforced by local authorities. The regulations were revised in October 2017, bringing into force The Water Intended for
Human Consumption (Private Supplies) (Scotland) Regulations 2017 (“the 2017 regulations”). These cover large domestic or commercial supplies. Smaller household PWS (referred to as Type B supplies) continue to be governed by The Private Water Supplies (Scotland) Regulations 2006 (“the 2006 regulations”).
Infections caused by Shiga toxin (Stx)-producing Escherichia coli (STEC) are generally mild and self-limiting or even asymptomatic. However, particularly in children and elderly people, STEC infections can lead to severe gastroenteritis with haemorrhagic diarrhoea and life-threatening conditions, e.g. haemolytic uraemic syndrome (HUS) [1,2].
STEC transmission can occur through the consumption of contaminated food and drinks, or by direct contact with infected individuals or animals shedding the bacterium* [1,3–5]. STEC infections are endemic in Europe, including Switzerland [6,7]. Cases occur sporadically or in outbreaks; a large outbreak attributed to contaminated sprouts occurred in Germany in 2011 [8]. Smaller outbreaks have also been reported, e.g. there was an outbreak in Italy in 2013 and in Romania in 2016, both were suspected to be caused by contaminated dairy products [9,10]. Considering 22 years of population-based data up to 2012, Majowicz et al. estimated in 2014 that STEC leads to an estimated 2.8 million illness cases per year, including 3,800 cases of HUS, globally [11].
The National Notification System for Infectious Diseases (NNSID) of the Swiss Federal Office of Public Health (FOPH) has been receiving all notifications of laboratory-confirmed STEC infections since 1999. Case numbers were generally constant until 2010, with only a few laboratories reporting STEC cases in Switzerland. An increase in cases was observed in 2011 following the outbreak in Germany, before returning to expected yearly fluctuations, and then markedly increasing since 2015 [12]. Given that this increase was observed around the same time as the introduction of syndromic multiplex PCR panels for stool analyses in standard laboratory practice in Switzerland [12], it was hypothesised that these panels were the cause of the increase in notified STEC cases. Traditionally, routine testing of stool samples for bacterial pathogens involved only Campylobacter spp., Salmonella spp. and Shigella spp. using culture-based techniques. With syndromic multiplex PCR panels, stool samples can be tested for up to 22 pathogens, including STEC, in one single run [12,13].
Prior to the gradual introduction of multiplex PCR to the routine diagnostics between 2014 and 2015, STEC was only specifically tested for in Switzerland upon physician request, and this rarely happened. Current testing practice includes the use of small syndromic enteric bacterial panels for testing in patients without a travel history or a larger gastrointestinal panel if travel history is reported on the test order form [7].
A qualitative assessment found that Swiss laboratory experts uniformly agreed that the increase in STEC case numbers was due to the introduction and increasing use of multiplex PCR panels [7]. We set out to conduct a quantitative investigation as to whether an increase in the STEC testing rate associated with the use of the panels is what led to the increased notification of cases.
Our study assesses the development of the STEC positivity in the Swiss population between 2007 and 2016 using routine laboratory data, and gives insight into the epidemiology and notification numbers of STEC infections in Switzerland.
Posted in Bacteria, bacterial contamination, Bacterial Toxin, Campylobacter, cross contamination, E.coli, E.coli O157, E.coli O157:H7, eae, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Pathogen, Salmonella, Shigella, Shigella flexneri, Shigella Sonnei, STEC, STEC E.coli, STX 1, STX 2
Every year, the New South Wales Food Authority (NSW Food Authority) releases their Annual Food Testing Report on the testing conducted by their primary testing provider and by other laboratories. This year’s report highlights some key findings with regards to food safety testing results and trends.
Testing is conducted for a variety of reasons including food-borne illness investigations, Food Safety Program verifications and other types of research. In the report, the NSW Food Authority breaks down the significant findings in each of these categories which provides important information for the Australian food industry.
The NSW Annual Food Testing Report provides the following facts for the period of July 2018 to June 2019:
3. There were over 70 different types of tests performed. These included:
The findings listed in the report are categorized based on different programs. The following is a breakdown of some of the key findings:
The report states that between 2018 and 2019 there were a total of 4,010 samples (food and environmental) that were submitted for testing. These samples were submitted for testing due to food-borne illness investigations and the follow-ups for these investigations.
The report discusses a marked increase in the cases of Salmonella Enteritidis that has been observed since the middle of 2018. The cases have now been linked to an outbreak of Salmonella Enteritidis that was locally acquired. This a significant difference from cases of Salmonella Enteritidis in Australia in the past, with most cases typically presenting in people who had travelled overseas.
Testing was conducted and monitoring took place to determine where the outbreak was stemming from. The investigation involved taking 2,072 samples from egg production businesses and testing eggs and environmental samples. The results from the testing showed that Salmonella Enteritidis was on 13 properties that were interconnected through people, eggs and/or equipment.
The result was six food recalls at the consumer level from properties affected in NSW, and one consumer level recall in Victoria. The report states that surveillance and monitoring of NSW egg farms is slated to continue throughout 2020.
The melon industry in Australia, particularly the rockmelon industry, has been linked to food-borne illness outbreaks of Listeria in recent years. The report states that listeriosis cases in New South Wales has actually declined sharply as of late, which is being attributed to the improved food safety measures that have been put in place in the Australian melon industry.
During the period of November 2018 and April 2019, the New South Wales Department of Primary Industries (NSW DPI) conducted food safety training workshops for rockmelon growers in NSW. NSW DPI also conducted sampling of melon harvests and packhouse environments to make sure that melon growers were following food safety protocols.
Campylobacter and Salmonella infections are both significant health concerns for Australians. In order to monitor the prevalence of these two food-borne pathogens, the raw poultry verification program gathers ongoing data on their prevalence and levels in raw poultry.
The report states that during the period of July 2018 and June 2019, samples were taken from raw poultry including 196 from whole chickens/chicken portions from processing plants, and 312 chicken portions from retail facilities. The samples were tested for the presence of Campylobacter and Salmonella.
The results for processing plants:
Salmonella
Campylobacter
The results for retail facilities:
Salmonella
Campylobacter
There are other types of food-borne pathogens that are not as well known as Listeria, Salmonella or Campylobacter. The report touches on how some algae produce toxic compounds that can then accumulate in certain types of fish, particularly filter-feeding bivalve shellfish. The concern is that the toxic compounds can be harmful to humans if they are consumed by eating the shellfish.
The NSW Food Authority conducted testing between 2018 and 2019 which involved taking samples from pipis which are a type of shellfish group. There were 76 samples taken and they were tested for three different types of algae toxin groups which were amnesic shellfish toxins, paralytic shellfish toxins and diarrhetic shellfish toxins. The results revealed that diarrhetic shellfish toxins were detected in 13 of the 76 samples.
The NSW Food Authority will continue to investigate the health concerns around algae toxins in harvest shellfish in the 2019-2020 fiscal year.
Posted in Algal Blooms, Algal Toxin, Bacteria, bacterial contamination, Campylobacter, Diarrhoeic Shellfish Poisoning, DON, food bourne outbreak, food contamination, food death, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Technology, Food Temperature Abuse, Food Testing, microbial contamination, Microbiology, paralytic shellfish poisoning, Pathogen, Poisoning, Salmonella, Salmonella in Chicken
Following a control and as a precautionary measure in order to guarantee the safety of the consumer, the company LDC – SABLE SAS asks to withdraw from the trade the White Farm Chicken Fillet of the Loué brand and the White Farm Chicken Leg of the Loué brand sold in the butcher’s department of certain Carrefour stores in Belgium and reminds consumers of them following a possible presence of salmonella. Product Description: Name: White Farm Chicken Fillet EAN: 2951079500000 Best Before Date ( BBD ): 14-15 / 09/20 LOT 2020037740 Name: White Farmer Chicken Leg EAN: 2951079400000 Best Before Date ( BBD ): 14-15 -17/09/20
Lot: 2020037740
The company LDC – SABLE SAS is proceeding today as a precautionary measure with the withdrawal from sale of the White Farm Chicken Fillet of the Loué brand and the White Farm Chicken Leg of the Loué brand following the suspicion of the presence salmonella.
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 refunded to you.
Foodborne illness caused by salmonella results in gastrointestinal disturbances often accompanied by fever within 12 to 72 hours of consuming the contaminated products. These symptoms may be aggravated in young children, immunocompromised individuals and the elderly.
People who have consumed the products mentioned above and who have these symptoms, are invited to consult their doctor by notifying him of this consumption.
For any further information, you can contact the Carrefour Belgium consumer service by dialing the free number 0800.9.10.11 , from 8:30 a.m. to 8 p.m. on working days and from 9 a.m. to 5 p.m. on Saturdays.
The societyLDC – SABLE SAS apologizes to Carrefour customers for the inconvenience caused.
Posted in Bacteria, bacterial contamination, Bacterial Toxin, cross contamination, food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella
https://www.oulah.fr/rappel-produit-hippotonic-et-hippovrac-de-marque-mon-chevalin-a-moi/
Presence of Escherichia coli O157: H7
People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.
People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.
In the absence of symptoms within 10 days after consuming the affected products, there is no need to worry and consult a doctor.
The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.
▸ Type of packaging
container under skin gingham red white
▸ Lot
102240010
▸ Barcode
• hippovrac: 0264205000000
• hippotonic: 3427240001029
▸ DLC / DLUO
• hippovrac: from 08/24 to 08/25
• hippotonic: from 08/29 to 08/31
▸ Veterinary identification number
FR 27 656 001 CE
▸ Marketing period
from 08/20 to 08/31
▸ Consumer service contact
SNVC is available to answer their questions on the telephone number 02.32.41.13.48 (8 am-12.30pm 1.30pm-5.30pm).
▸ Source
https://www.auchan.fr/
Posted in Bacteria, bacterial contamination, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Pathogen, pathogenic, STEC, STEC E.coli
FoodWorld 