Brand : AZIENDA AGRICOLA E AGRITURISMO S. ANTONIO – GRONE (BG)
Name : STRACCHINO Colli di S. Fermo – Raw milk cheese
Reason for reporting : Recall due to microbiological risk
Publication date : 25 February 2021
KSWFoodWorld
Category Archives: Raw Milk
Italy – STRACCHINO Colli di S. Fermo – Raw milk cheese – Listeria monocytogenes
Posted in food contamination, Food Hazard, 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, Listeria, Listeria monocytogenes, Raw Milk, raw milk cheese, Uncategorized
Canada – Notice not to consume cheese from the Fromagerie de l’Île-aux-Grues brand sold by the butcher JB Allard inc.
MAPAQ, in collaboration with the butcher JB Allard inc., Located at 223, route Marie-Victorin, in Lévis , advises people considered vulnerable (namely pregnant women, people with weakened immune systems, children and the elderly) that the product indicated in the table below has been made from unpasteurized milk, without the retailer having mentioned it in the list of ingredients . The product was offered for sale without the retailer affixing the prescribed endorsement.
| Product name | Format | Product brand | Targeted lot |
|---|---|---|---|
| “Le Riopelle de L’Isle” | Variable | “Fromagerie de l’Île-aux-Grues” | Units sold until February 22, 2021 |
The product that is the subject of this warning was offered for sale until February 22, 2021 inclusively , and only at the establishment designated above. It was wrapped in clear plastic wrap. It was sold refrigerated. The product label included the words “Fromagerie de l’Île-aux-Grues”.
The retailer is voluntarily recalling the products in question. He agreed with MAPAQ to disseminate this warning as a precautionary measure. Also, people deemed vulnerable (previously designated) who have this product in their possession are advised not to consume it. They must return it to the establishment where they bought it, use it in a ready-cooked meal that will be cooked until it reaches a safe cooking temperature of 74 ° C or else throw it out. It should be noted that no case of illness associated with the consumption of this food has been reported to MAPAQ so far.
Additional information
Media relations
Communications
Department Ministry of Agriculture, Fisheries
and Food
Tel. : 418 380-2100, extension 3512
www.mapaq.gouv.qc.ca
Product (s)
Research – Australian breakthrough is the new alternative to milk pasteurisation
From “down under” comes news that is said to be the biggest breakthrough in dairy safety since pasteurization. It has been accepted as “an alternative treatment to pasteurization of raw milk” by Dairy Food Safety Victoria (DFSV) with financial support from both the Queensland state government putting in $190,000 and the Australian Federal Government $761,700.
Australia-based Naturo plans to roll out its Wholey Milk Co. brand, using the new “Haelen” technology beginning in March and April, serving retail outlets in Queensland during 2021, and then expanding internationally in 2022.
Naturo CEO Jeff Hastings says Haelen is a “gentle alternative technology” that without heat kills pathogens while retaining higher levels of useful vitamins, proteins, and enzymes that under pasteurization are damaged or destroyed.
USA – History of Soft Cheese Linked Listeria Monocytogenes Outbreaks
With the news that the CDC and FDA have launched an investigation into a possible Hispanic-style soft cheese listeriosis outbreak late last week, the history of soft cheese linked Listeria monocytogenes outbreaks comes into focus. Seven people in four states are sick, including Maryland, Connecticut, New York, and Virginia. This is not the first time a deadly outbreak has been linked to those types of soft and fresh cheeses.
Posted in food bourne outbreak, food contamination, Food Hazard, 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, Listeria, Listeria monocytogenes, outbreak, Raw Milk, raw milk cheese
Research – From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage. View Full-Text
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Raw Milk, raw milk cheese, Research
USA – E. coli tainted Raw Milk Recalled
A Washington State dairy is recalling unpasteurized, raw milk from retailers and consumers after state tests showed a sample was contaminated with Shiga toxin-producing E. coli.
Williams Valley Family Farm LLC announced the recall today, warning consumers to stop using the implicated milk.
“The recall was initiated after routine sampling conducted by the Washington State Department of Agriculture (WSDA) revealed the presence of toxin-producing E. coliin retail raw whole milk. . . . Williams Valley Family Farm LLC and WSDA continue to work jointly to address the source of the problem,” company officials of the Clayton, WA, dairy said in the recall notice.
There is concern that consumers may have significant portions of the milk in their homes because its best-by dates range from Feb. 8 through Feb. 17.
Posted in food contamination, Food Hazard, 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, Raw Milk, STEC, STEC E.coli
RASFF Alert – E.coli – Raw Milk Sheeps Cheese
high count of Escherichia coli (1300000 CFU/g) in raw milk sheep’s cheese from Portugal in France
Posted in E.coli, food contamination, Food Hazard, 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, RASFF, Raw Milk, raw milk cheese
Norway – The rules for selling raw milk remain unchanged
The Ministry of Health and Care Services (HOD) has decided not to change the regulations for the sale of raw milk for human consumption. The background is to have a high level of protection of consumer health.
In the autumn of 2017, the Ministry of Health and Care Services commissioned the Norwegian Food Safety Authority to prepare a draft regulation that allows a limited sale of raw milk and raw cream for consumption.
The proposed change in the regulations was that the farm or farms can sell up to 5000 liters of raw milk or raw cream per year if certain conditions are met, such as satisfactory hygiene, unbroken cold chain, warning marking and that the turnover was from the farm or farm.
The draft regulation was out for consultation . The Norwegian Food Safety Authority carried out a compilation of the consultation statements which were submitted to the Ministry of Health and Care Services. In its decision not to change the regulations, the Ministry of Health and Care Services has, among other things, emphasized the warnings from the Norwegian Institute of Public Health, the Norwegian Veterinary Institute and the Norwegian University of Life Sciences. All three agencies opposed liberalization in the consultation statement, out of consideration for the risk of infection and the risk of serious illness.
-From a public health perspective, restrictive regulations will be the most important risk-reducing measure to avoid illness in connection with the consumption of raw milk. This is ensured, among other things, through heat treatment of all raw milk and a ban on turnover, says senior adviser Margrethe Hovda Røed in the Norwegian Food Safety Authority.
RASFF Alerts – Listeria monocytogenes – Syrian Cheese – Goats Milk Cheese – Raw Milk Goats Cheese – Pesto
Listeria monocytogenes (present /25g) in Syrian cheese from the Netherlands in the Netherlands
Listeria spp in goat’s milk cheese from France in the Netherlands
Listeria monocytogenes (<10 CFU/g) in raw milk goat’s cheese from France in France
Listeria monocytogenes (present /25g) in pesto from Belgium in the Netherlands
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, Listeria, Listeria monocytogenes, RASFF, Raw Milk, raw milk cheese
Italy – RAW MILK CHEESE – FORMAGGELLA – Listeria monocytogenes
Brand : CHIARELLI PIERLUIGI
Name : RAW MILK CHEESE – FORMAGGELLA
Reason for reporting : Recall due to microbiological risk
Publication date : 1 December 2020
Documentation
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, Listeria, Listeria monocytogenes, Raw Milk, raw milk cheese
FoodWorld 