RASFF – shigatoxin-producing Escherichia coli and Listeria monocytogenes in raw cow’s milk cheese bethmale from France in Germany
RASFF – shigatoxin-producing Escherichia coli (O26:H1, stx+ eae+ /50g) in raw cow’s milk cheese bethmale from France in France
Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, Raw Milk, raw milk cheese, Uncategorized
RASFF – foodborne outbreak suspected to be caused by and Salmonella enterica ser. Enteritidis (presence /25g) in raw milk sheep’s cheese from France in France
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, RASFF, Raw Milk, raw milk cheese, Salmonella, Uncategorized
RASFF – Salmonella (presence /25g) in sesame seeds from Nigeria in Poland
RASFF – Salmonella (present /25g) in raw milk soft cheese from France in Switzerland
RASFF – Salmonella (in 1 out of 5 samples /25g) in organic sesame seeds from Uganda in the Netherlands
RASFF – Salmonella (in 1 out of 5 samples /25g) in black pepper from Brazil in the Netherlands
RASFF – Salmonella enterica ser. Infantis (presence /25g) in deboned chilled chicken thighs from Poland in Slovakia
RASFF – Salmonella (presence /25g) in cumin seeds from Syria in Spain
A German agency informed the public about the risks of drinking raw milk ahead of World Milk Day on June 1.
The Federal Office of Consumer Protection and Food Safety (BVL) announcement covered the different forms of supply and associated bacterial contamination.
It advised vulnerable groups of people to refrain from having raw and certified raw milk (Vorzugsmilch) due to the potential microbial load. Since raw milk is not subjected to heat treatment like pasteurized drinking milk, disease-causing germs are not killed and can cause illness.
Consumers can buy milk in the supermarket but milk “filling stations” or dispensers, also referred to as vending machines, are increasingly popular in the country.
| Pack size | 180g |
| Lot number | All lot numbers from 032 to 116 |
| Use by | All date codes |
| Pack size | 80g |
| Lot number | All lot numbers from 032 to 116 |
| Use by | All date codes between 8 March 2019 and 16 June 2019 |
No other Fromagerie Alpine products are known to be affected.
Five Scottish companies have launched a fundraising campaign for legal fees to challenge new inspection and enforcement guidance, including food safety measures, regarding raw milk cheese.
The guidance will effectively make production in Scotland unviable, according to the cheesemakers who specialise raw milk cheese.
It is focused on controlling microbiological risks in the production of artisan cheeses made from raw, unpasteurized milk such as Shiga toxin-producing E. coli (STEC) including E. coli O157 and applies to all sites producing cheese made from unpasteurized milk from cows, goats, sheep and buffalo.
The document was produced by a working group of the Scottish Food Enforcement Liaison Committee (SFELC) and is to be used during inspection and enforcement of food safety controls by cheesemakers making product from unpasteurised milk.
Selina Cairns from Errington Cheese told Food Safety News that to satisfy the cheesemakers the guidance needs to be removed or re-written in consultation with industry and individual cheesemakers.
Ottawa, January 14, 2019 – La Cie d’Investissements Côté Inc. is recalling Bio Busti brand Pecorino Stagionato cheese from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.
The following product has been sold from Marchés Tau locations described below.
| Brand Name | Common Name | Size | Code(s) on Product | UPC | Additional Info |
|---|---|---|---|---|---|
| Bio Busti | Pecorino Stagionato cheese- with raw milk | Various | L18180540 0203046 |
None | Sold from Marchés Tau located at:
|
The number of people sick from Salmonella in reblochons, a type of raw milk cheese specific to the Savoy region of the Alps in France, has risen from 14 to 83.
Public Health France first withdrew the reblochons on Nov. 24, 2018.
Of the 83 people identified so far, 65 were able to be interviewed by the ARS Auvergne-Rhône-Alpes and Public Health France about their symptoms and their food consumption before the onset of symptoms. Symptoms range from 16/09 to 19/11, with a peak in week 40 (from 1st to 07/10/2018). Fifteen people were hospitalized for their salmonellosis: they are now out and are well; no deaths have been reported. Consumption of reblochon with raw milk before the onset of symptoms is reported by 80% of the cases confirmed by the CNR and interviewed.
Image CDC
More than 20 people are sick in France as part of a Salmonella outbreak suspected to be caused by raw milk goat cheese. The implicated cheese was also distributed to Belgium, Côte d’Ivoire, Germany, Hong Kong, Japan, Luxembourg, Spain and the United Kingdom.
Investigations by French health authorities found about 20 salmonellosis cases linked to consumption of “Pélardon” products made by Mounier.
The company, based in Quezac, a commune of the Lozère department in the country, recalled the product in early August following detection of Salmonella. The recall was extended last week to include additional lot numbers and dates.
Fromage AOP Pélardon fermier 60g Earl Mounier Thierry with lot numbers between 24/06/2018 and 29/07/2018 and dates between 24/08/2018 and 29/09/2018 are affected.
Posted in food bourne outbreak, food contamination, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, raw milk cheese, Salmonella, Uncategorized
Research recently published by scientists in The Netherlands shows that E. coli and Campylobacter bacteria are so common on goat and sheep dairy farms that pasteurization is necessary to prevent contamination of raw milk and products made with it.The Dutch National Institute for Public Health and the Environment and the Dutch Food and Consumer Product Safety Authority joined forces for the project. The government agencies annually investigate how common pathogens of zoonoses are on different types farms. Cattle, meat pig and laying hen operations have already been examined.
For the recent report, scientists looked at 181 dairy goat farms and 24 dairy sheep farms. Shiga-toxin-producing E. coli (STEC) and Campylobacter bacteria was found on most of the animals. The pathogens were also found among farmers and their family members.
“STEC appeared on virtually all the farms studied,” according to the research report.
“Campylobacter has been demonstrated in one out of three goat farms (33 percent) and almost all sheep farms (96 percent).”
Listeria was less common. It was found on about 9 percent of the goat farms and 17 percent of the sheep farms. It was not found in farmers and their families. The percentage of farms with Listeria is relevant, the researchers wrote, because “unpasteurized soft cheese is the most important source of Listeria infection in humans.”
FoodWorld 