Category Archives: Pathogen

Canada – Notice not to consume microgreens sold by the company Les Jardins Picoudi – Salmonella

Posted on September 1, 2020 by | Leave a comment

MAPAQ

The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the company Les Jardins Picoudi, in Saint-Robert , is warning the population not to consume the products indicated in the table below, as these foods may contain Salmonella bacteria .

 

Product name Formats CUP Targeted lot
“Broccoli microgreens” In addition to this, you need to know more about it.

35g

75g

 813526000016
813526000115		 In addition to this, you need to know more about it.

3233
“Arugula microgreens” 813526000061
813526000160
“Coriander microgreens” 813526000054
813526000153

The products that are the subject of this advisory were available for sale at several locations across the province . They were packaged in rectangular transparent plastic dishes and sold refrigerated. The label includes, in addition to the proper name of the products, the words “PICOUDI”.

The operator voluntarily withdraws the products in question. He agreed with MAPAQ to disseminate this advice as a precautionary measure. It should be noted that no case of illness associated with the consumption of these foods has been reported to MAPAQ to date.

People who have a unit of these products in their possession are therefore advised not to consume it. They must either return it to the establishment where they bought it or throw it away. Even if the products do not show any signs of spoilage or a suspicious odor, they are susceptible to contamination by Salmonella bacteria.

Consuming food contaminated with this bacteria can cause salmonellosis, a foodborne illness. In young children, the elderly and people with weakened immune systems, salmonellosis can cause very serious infections. In healthy people, it can manifest with symptoms such as high fever, chills, severe headache, vomiting, nausea, abdominal pain, or diarrhea, sometimes with blood in the stomachs. stool. Symptoms usually appear 6 to 72 hours after consuming a contaminated food or after contact with an animal carrying the bacteria. Symptoms usually last three to seven days.

Additional information

Source:

Media relations
Communications
Department Ministry of Agriculture, Fisheries
and Food
Tel. : 418 380-2100, extension 3512
www.mapaq.gouv.qc.ca

Sample product

 

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Posted in 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, Salmonella

Australia – Godel’s Chicken Wurst 200g – Listeria monocytogenes

Posted on September 1, 2020 by | Leave a comment

FSANZ

Product information

Solomon Kosher Butcher Pty Ltd is conducting a recall of 200g Vacuum Packaged Godel’s Chicken Wurst. The product has been available for sale at Solomon Kosher Butcher, Kosher Kingdom, and Budget Rite in Doncaster VIC, and Krinsky’s Supermarket, Bondi NSW.

Date markings

Use by 8/9/20, 17/9/20

Godels chicken wurst

Problem

The recall is due to to a possible Listeria monocytogenes contamination.

Food safety hazard

Listeria monocytogenes may cause illness in pregnant women and their unborn babies, the elderly, and people with low immune
systems.

Country of origin

Australia

What to do​

Consumers should not eat this product. Any consumers concerned about their health should seek medical advice.  Customers should return the product to the place of purchase for a full cash refund.

 

For further information please contact:

Solomon Kosher Butcher Pty Ltd
(03) 9532 8855; www.solomon.com.au

Related links:

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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, FSANZ, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Pathogen, pathogenic

Research – Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh‐cut apples

Posted on August 27, 2020 by | Leave a comment

Wiley Online

Multiple formulations of edible coating solutions were developed and evaluated for their ability to maintain the quality and minimize populations of foodborne bacteria on fresh‐cut apples. Fresh‐cut apples were artificially inoculated with Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes , and dip‐treated with coating solutions. Changes in populations of pathogens and molds and yeasts (M&Y) were evaluated after solution treatments and during storage at 4°C for 35 days. Changes in color, texture firmness, and weight loss during storage were also determined. Among the formulations, the solution containing 1% of three organic acids (acetic, lactic, and levulinic acids), 2% N‐acetyl‐l‐cysteine or L‐cysteine with 0.5% chitosan demonstrated the best effectiveness for the simultaneous reduction of pathogenic and spoilage microorganisms, control of browning, and maintenance of the quality of fresh‐cut apples. The treated apple slices had nondetectable pathogens and M&Y (<1 log CFU) and the least quality changes for 35‐day storage. The developed solutions can be used at processing plants, retail stores, or homes to protect fresh‐cut apples or other fresh‐cut fruits and vegetables from microbiological and quality deterioration.

 

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Posted in E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Food Testing, Listeria monocytogenes, Pathogen, pathogenic, Research, Salmonella, Uncategorized

Research – Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at −20°C

Posted on August 26, 2020 by | Leave a comment

Wiley Online

The effects of antibacterial treatments and several natural chemicals on the quality and safety of crab paste during storage at −20°C were investigated. All antibacterial treatments significantly reduced the bacterial total viable count (TVC) of swimming crabs, with sodium hypochlorite (NaClO) combined with ultrasonic cleaning having the best effects. Four chemicals significantly inhibited the increase in TVC, pH, and the accumulation of total volatile basic nitrogen (TVB‐N) compared to controls, and their combined treatment had synergistic effects. The L 9 (3 4 ) orthogonal experiment showed that the optimum combination was A 1B 3C 3D 2 (i.e., 0.1 g kg−1 nisin, 0.4 g kg−1 ε‐polylysine hydrochloride, 0.3 g kg−1 tea polyphenol, and 0.5 g kg−1 citric acid). The TVC, TVB‐N concentration, and pH in A 1B 3C 3D 3‐treated samples remained far below the maximum acceptable limit for good‐quality marinated, raw, aquatic animal product after 12 months of frozen storage at −20°C. Furthermore, the combined treatment (A 1B 3C 3D 3) significantly inhibited the reproduction of foodborne pathogenic bacteria and spoilage bacteria. The antibacterial treatments and natural chemicals reduced foodborne pathogenic bacteria and inhibited microbial spoilage, and therefore maintained the quality and safety of crab paste during frozen storage. Antibacterial treatments and natural chemicals could be commercially utilized to maintain the quality and safety of crab paste.

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Posted in Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiology, Pathogen, pathogenic, Research, Uncategorized

USA – Public Health declares Salmonella outbreak after 13 cases confirmed

Posted on August 21, 2020 by | Leave a comment

CBC

Public Health says outbreak is not related to recent onion recall in the U.S.

New Brunswick Public Health has declared a salmonella outbreak after discovering 13 confirmed cases in the province and two that are still under investigation.

Bruce Macfarlane, a spokesperson for the Department of Health, said the cases were founded in the north and eastern regions of the province but wouldn’t elaborate where in those regions.

The cases were confirmed between June 16 and July 27, the Department of Health said in a news release.

The Department of Health doesn’t know what caused the outbreak.

Macfarlane said the cases were not related to the more than 300 Canadians who became ill from salmonella, which have been linked to a recall of U.S. grown onions.

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella

UK – Outbreak investigation finds different Salmonella strain in chicken nuggets

Posted on August 21, 2020 by | Leave a comment

Outbreak investigation finds different Salmonella strain in chicken nuggets

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Technology, Food Testing, Pathogen, pathogenic, Public Health England, Salmonella, Salmonella in Chicken

Belgium – Loué brand whole white chicken

Posted on August 20, 2020 by | Leave a comment

AFSCA

As part of a control carried out by our supplier, the presence of Salmonella Thyphimurium was detected in:

Whole white chicken of the Loué brand
Barcode: 3238990478326
Brand: Loué (LDC Group)
Batch number: 2020036427 Use by
date ( DLC): 08/18/2020 and 08/20/2020

The product was distributed via the Cora stores in Chatelineau (6200), Hornu (7301), Rocourt (4000) en Messancy (6780).

CORA has decided, in agreement with the AFSCA (Federal Agency for the Safety of the Food Chain), to withdraw these products from sale.

Customers who have purchased this product are asked not to consume it and return it to the point of sale, where they will be reimbursed.

People who have consumed the product mentioned above and who have gastrointestinal disturbances, diarrhoea, vomiting or abdominal pain are invited to consult their doctor, notifying him of this consumption. The incubation period can range from 6 to 72 hours.
The risk of infection is higher in the elderly, children, pregnant women and the immuno-compromised.

In the meantime, the product has been withdrawn from the store shelves and a ‘Customer reminder’ poster is displayed in these outlets .

We sincerely apologise to our customers for this inconvenience and assure them of taking the most effective measures to avoid this type of incident.

Any customer wishing aAdditional information can be addressed to our Quality Department and contact the number 071.699.524 or by email at the address: ALERTES-RETRAITS@CORA.BE .

CORA Quality Department

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Posted in afsca, 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

USA – Urgent Onion Recall Notification

Posted on August 20, 2020 by | Leave a comment

FDA

HelloFresh has been informed by one of its ingredient suppliers that it is conducting a voluntary recall of its onions due to the potential presence of salmonella bacteria. Please discard all onions received from May 8 through July 31, 2020.

We recommend disposing of all onions received during the specified time period. For further information on whether you have been impacted, please check the product codes, located on the bottom square of your box shipping label. Please see the photo provided below as reference for locating the product code.

Production Week

Production Week Start Date

HelloFresh Product Codes*
*Number sequence may vary

Everyplate Product Codes*
*Number sequence may vary
20 5/08 2-3-5-6-17 81-82-84-86-92-94
21 5/15 2-8-15-19 82-86-83-93
22 5/22 2-5-6-9-20 87-88-89-93-90-94
23 5/29 6-8-9-15-B- 3-5-20 82-84-86-87-89-91-92-95
24 6/5 6-8-17- B 82-84-86-89-90-95-83-93
25 6/12 3-4-10-15-18-17-19-20 82-87-88-95-82-87-88-95
26 6/19 2-3- 8-12 88-89-84-93
27 6/26 5-17- 4-15-18-20 82-87-89-90-91- 84-92-93
28 7/3 3-9-10-12-15-17- 6 85-86-90-91
29 7/10 3-20-7-21 82-88-89-90-92-96
30 7/17 4-19-21 82-84-89-94-96- 83-95
31 7/24 2-3-4-19-7-8-16 82-92- 81-84-87-89-94-96-98

As noted above, customers should immediately discard all onions received. We also recommend extra caution in disinfecting and sanitizing surfaces and containers that may have come in direct contact with these products, as recommended by the FDA. In the event that the onions have been consumed, please note that thoroughly cooking the product to 165ºF/74ºC, as instructed by the recipe, will kill the salmonella bacteria.

If you are experiencing any symptoms, including but not limited to, fever, diarrhea, or nausea, please contact your healthcare provider immediately. Click here for more information from the FDA about this supplier recall and the potentially related symptoms.

We sincerely apologize for this supplier-related incident. Your safety is our highest priority and we have taken immediate steps to ensure our onions are no longer sourced from this supplier. All HelloFresh facilities are SQF (Safe Quality Food) certified, which is the highest level of food safety certification and our teams follow a rigorous process to maintain the safety and quality of our meal kits. If you have any additional questions, please contact HelloFresh at hello@hellofresh.com.

Company Contact Information

Consumers:
HelloFresh

Product Photos

  • Label example

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Posted in FDA, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella, Salmonella in Onions

USA – FDA advises consumers not to use goldenseal root powder distributed by Maison Terre

Posted on August 17, 2020 by | Leave a comment

FDA

FDA advises consumers and health care professionals not to use goldenseal root powder repackaged and distributed by Maison Terre, Little Rock, Arkansas, due to microbial contamination.

FDA laboratory analysis found the product is contaminated with high counts of various bacteria, including multiple pathogens. Use of these contaminated products can cause serious infections with severe outcomes, including death, especially in vulnerable patients with compromised immune systems and infants. FDA is aware of one infant death associated with use of this product on the umbilical cord stump.

On August 5 and August 14, 2020, FDA recommended that Maison Terre recall their goldenseal root powder product. To date, the company has not taken action to remove these dangerous products from the market.

Consumers who use goldenseal root powder sold by Maison Terre and have concerns should contact their health care professional.

FDA encourages health care professionals and patients to report adverse events or quality problems experienced with the use of any medication to FDA’s MedWatch Adverse Event Reporting program:

  • Complete and submit the report online; or
  • Download and complete the form, then submit it via fax at 1-800-FDA-0178

 

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Posted in FDA, 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, Pathogen, pathogenic, Uncategorized

Jordan – Second mass food poisoning cases up to 118, intensive inspection campaign continues

Posted on August 4, 2020 by | Leave a comment

Roya News

All patients are in a stable condition, most of whom have been discharged except for a few who remain under observation.

The General Director of the Jordan Food and Drug Administration (JFDA), Nizar Mhaidat, said three types of dangerous bacteria have been found in the samples of shawarma.

The samples were taken from the chicken in the meat supplier’s warehouses, which results showed was not suitable for human consumption.

Approximately 90 field visits were conducted over the past 24 hours as part of the government’s intensive inspection campaign, said Mhaidat.

Six facilities were shut down, 33 warnings were issued and 12 food establishments were banned from operating, he added.

More than 247kg of food was disposed of during inspection visits.

The JFDA inspected all facilities that prepare and shred chicken meat for shawarma restaurants — 11 facilities in Amman, 10 in Zarqa, and one in Irbid.

Shawarma restaurants were also inspected — 27 restaurants in Amman, four in Zarqa, 22 in Irbid, and 14 in Karak.

Inspection teams are still conducting field visits — four in Amman, two teams in Irbid, one in Karak, and two in Zarqa.

Violations include apparent signs of rotten raw chicken and non-compliance with freshness requirements, according to JFDA guidelines.

Other violations involve worker health measures, including personal hygiene and wrong practices, food handling and preserving requirements, health practices regarding insect and pest control, and public hygiene measures in facilities.

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Pathogen, pathogenic, Uncategorized