Listeria monocytogenes (>15000 CFU/g) in smoked trout fillet from Germany in the Netherlands
Listeria monocytogenes (detected /25g) in raw milk cheese from Belgium in Germany
Listeria monocytogenes (presence /25g) in soft cheese from Austria in Austria
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, microbial contamination, Microbiology, RASFF, Raw Milk, raw milk cheese
Listeria monocytogenes (presence /25g) in frozen meat preparation from Italy in Belgium
Listeria monocytogenes in raw cow’s milk cheese from France in France
Listeria monocytogenes (present) in brie cheese from France in France
Listeria monocytogenes (17000 CFU/g) in frozen organic sweetcorn kernels from Hungary in Switzerland
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, RASFF, Raw Milk, raw milk cheese
MAPAQ, in collaboration with Les Gourmandises de Justin inc., located at 856A avenue Taniata, in Lévis , is notifying people considered vulnerable (namely pregnant women, people whose immune system is weakened, children and the elderly) that the products indicated in the table below have been made from unpasteurized milk and raw milk, without the retailer having mentioned it on the label . The products were offered for sale without the retailer having affixed the prescribed endorsement.
| Product name | Format | Targeted lot |
|---|---|---|
| “Macpherson de L’Isle” | In addition to this, you need to know more about it.
In addition to this, you need to know more about it. Variable |
Units sold until March 2, 2021 |
| “Cure Quertier de L’Isle” | ||
| “Tomme de Grosse-Île” | ||
| “Chemin Hatley” | ||
| “Alfred the farmer” | ||
| “Elizabeth Blue” | ||
| “Le Riopelle de l’Isle” | ||
| “Le Louis d’Or” |
The products that are the subject of this warning were offered for sale until March 2, 2021 inclusive , and only at the establishment designated above. They were wrapped in clear plastic wrap and sold refrigerated.
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 one of these products 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 these foods has been reported to MAPAQ so far.
Media relations
Communications
Department Ministry of Agriculture, Fisheries
and Food
Tel. : 418 380-2100, extension 3512
www.mapaq.gouv.qc.ca
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
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
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
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
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
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
Brand : CHIARELLI PIERLUIGI
Name : RAW MILK CHEESE – FORMAGGELLA
Reason for reporting : Recall due to microbiological risk
Publication date : 1 December 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, Listeria, Listeria monocytogenes, Raw Milk, raw milk cheese
In agreement with the AFSCA, La Ferme Keirse is withdrawing the products “fresh cream with raw milk”, “whole milk raw milk”, “low fat raw milk”, “raw milk herbal cream” and “Houmont ball. Of the sale and recalls them to consumers because of the possible presence of Listeria monocytogens .
La Ferme Keirse asks its customers not to consume these products and to bring them back to the point of sale where they were purchased. They will be reimbursed.
Product description
Fresh cream made from raw milk
– Brand: Ferme Keirse
– Use -by date (DLC): 11/21/2020 and 11/28/2020
– Sales period: from 11/04/2020 to 11/28/2020
– Type of packaging: glass jar
– Packaging: 200 ml
The product was distributed by:
– Estéa – Rue d’Arlon 14, 6760 Virton
– Micro Ferme du Ponceet – Rue de la Californie 100, 6600 Bastogne
Whole raw milk, lean raw milk, raw milk herbal raw milk
– Make: Farm Keirse
– Shelf life (DLC): from 02.11.2020 to 11.30.2020
– Type of packing: glass jar
– unit: 200 g and 360 g
the products were distributed by:
– Jacques Defrenne – Rue des Alliés 323, 1190 Forest
– Estéa – Rue d’Arlon 14, 6760 Virton
– Micro Ferme du Ponceet – Rue de la Californie 100, 6600 Bastogne
Boulette de Houmont, fromage frais with milk raw
– Brand: Ferme Keirse
– Use -by date (DLC): 11/23/2020 and 11/30/2020
– Sale period: from 11/02/2020 to 11/30/2020
– Type of packaging: Paper
– Packaging: 250 g
The product has been distributed by:
– Estéa – Rue d’Arlon 14, 6760 Virton
For any further information , contact:
Madame Murielle Keirse
Tel +32 61 26 65 53 or +32 499 33 52 11 or fermekeirse @ gmail.com
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, Uncategorized
FoodWorld 