Category Archives: Salmonella in Chicken

Belgium – SPANISH TAPAS SKEWER (270G) & TAPAS PLATTER (+-360G) – Salmonella

AFSCA

Wildvermeersch BV recall
Product: SPANISH TAPAS SKEWER (270G) & TAPAS PLATTER (+-360G).
Problem: possible presence of Salmonella.

In agreement with the FASFC, Wildvermeersch BV is withdrawing the products “SPANISH TAPAS BROCHETTE (270G)” & “TAPAS PLATTER (+-360G)” from sale and recalling them from consumers due to the possible presence of Salmonella.

Wildvermeersch BV asks its customers not to consume these products and to return them to the point of sale in which they were purchased, where they will be refunded to you.

Description of products:

– Product name SPANISH TAPAS SKEWER
– Use-by date (BBD) (“Use by”): 05/25/2023 and 05/26/23
– Batch number: 23136
– Sale period: from 05/18/2023 to 05/26/2023
– Type of packaging: plastic tray in a protected atmosphere
– Weight: 270g
The product was distributed via Okay stores.

– Product name TAPAS PLATTER
– Use-by date (BBD) (“Use by”): 05/25/2023
– Batch number: 23136
– Sale period: from 05/18/2023 to 05/25 /2023
– Type of packaging: plastic tray in a protected atmosphere
– Weight: 360g
The product was distributed via Colruyt stores.

For further information , contact:

Vermeersch Kristof: 050 45 14 14 / info@wildvermeersch.com

RASFF Alerts – Salmonella – Polish Chicken Products – Brazilian Black Pepper – Tahini – Helva with Vanilla Flavour – Frozen Poultry Meat – Chicken Meat – Clams

RASFF

Salmonella spp., Campylobacter spp. in chicken inner breast fillet from Romania in Hungary

RASFF

Salmonella Mbandaka in Helva with vanilla flavor from Türkiye in Austria and Germany

RASFF

Salmonella Enteritidis and Salmonella Infantis in frozen chicken leg meat form Poland in the Czech Republic

RASFF

Salmonella spp in Tahini from Egypt in Cyprus

RASFF

Salmonella Infantis in Chicken Sliced fillet Sweet chilli from Poland in Estonia

RASFF

Salmonella Enteritidis in chicken breast fillet from Poland in France

RASFF

Salmonella Enteritidis in frozen poultry meat from Ukraine, via Slovakia in the Czech Republic

RASFF

Salmonella in black pepper from Brazil in Spain

RASFF

Salmonella in chicken meat from Thailand in the Netherlands and Germany

RASFF

Presence of Salmonella and E.coli in Japonica clams (Venerupis philippinarum) from Portugal in France, Netherlands and Spain

USA – Salmonella Outbreaks Linked to Backyard Poultry

CDC

Public health officials are investigating multistate outbreaks of Salmonella linked to contact with backyard poultry. Any backyard poultry can carry Salmonella germs that can make you sick. Always take steps to stay healthy around your flock.

Fast Facts
  • Illnesses: 104
  • Hospitalizations: 19
  • Deaths: 0
  • States: 31
  • Investigation status: Active
Backyard Poultry and Salmonella

Backyard poultry, like chickens and ducks, can carry Salmonella germs even if they look healthy and clean. These germs can easily spread to anything in the areas where the poultry live and roam.

You can get sick from touching your backyard poultry or anything in their environment and then touching your mouth or food and swallowing Salmonella germs.

What Backyard Flock Owners Should Do
  • Wash your hands
    • Always wash your hands with soap and water immediately after touching backyard poultry, their eggs, or anything in the area where they live and roam.
    • Use hand sanitizer if soap and water are not readily available. Consider keeping hand sanitizer at your coop.
  • Be safe around backyard flocks
    • Don’t kiss or snuggle backyard poultry, and don’t eat or drink around them. This can spread Salmonella germs to your mouth and make you sick.
    • Keep your backyard flock and supplies you use to care for them (like feed containers and shoes you wear in the coop) outside of the house. You should also clean the supplies outside the house.
  • Supervise kids around flocks
    • Always supervise children around backyard poultry and make sure they wash their hands properly afterward.
    • Don’t let children younger than 5 years touch chicks, ducklings, or other backyard poultry. Young children are more likely to get sick from germs like Salmonella.
  • Handle eggs safely
    • Collect eggs often. Eggs that sit in the nest can become dirty or break.
    • Throw away cracked eggs. Germs on the shell can more easily enter the egg through a cracked shell.
    • Rub off dirt on eggs with fine sandpaper, a brush, or a cloth. Don’t wash eggs because colder water can pull germs into the egg.
    • Refrigerate eggs to keep them fresh and slow the growth of germs.
    • Cook eggs until both the yolk and white are firm, and cook egg dishes to an internal temperature of 160°F to kill all germs.

Call your healthcare provider right away if you have any of these severe symptoms:

  • Diarrhea and a fever higher than 102°F
  • Diarrhea for more than 3 days that is not improving
  • Bloody diarrhea
  • So much vomiting that you cannot keep liquids down
  • Signs of dehydration, such as:
    • Not peeing much
    • Dry mouth and throat
    • Feeling dizzy when standing up

RASFF Alerts – Salmonella – Polish Chicken Products – Frozen Turkey Leg Preparation – Halvah – Poultry Neck Skins – Chicken Meat Preparations

RASFF

Salmonella Enteritidis in chilled/frozen poultry elements from Poland in France

RASFF

Salmonella Derby in chicken quarters from Poland in France

RASFF

Salmonella enterica ser. Enteritidis in frozen chicken leg meat from Poland in the Czech Republic

RASFF

Salmonella detection in Chicken Products from the Netherlands in Ireland

RASFF

Detection of salmonella typhimuruim in frozen turkey leg preparations from Spain in France

RASFF

Salmonella in Halvah from Syria in Norway

RASFF

Salmonella Kottbus in poultry meat from Poland in Bulgaria

RASFF

Detection of salmonella on poultry neck skins used in the production of spiced free-range chicken meat preparations from France in Luxembourg

RASFF

Salmonella present in 25g in chicken meat preparation from Thailand in the Netherlands

Czech Republic – Salmonella detected in chicken meat from Ukraine and Brazil

Food Safety News

Officials in the Czech Republic have revealed poultry meat from Ukraine and Brazil has tested positive for Salmonella.

The State Veterinary Administration (SVS) has carried out more than 20 inspections as part of a control campaign aimed at shipments of poultry meat and eggs from countries outside the European Union.

In total, 21 inspections, 18 on poultry meat and three on eggs, have been undertaken since early April. A total of 43 samples were taken and results are available for 29 of them.

Samples of poultry meat from Ukraine, Brazil and the United Kingdom have been tested so far. As have some eggs from Ukraine.

Salmonella was confirmed four times in poultry meat, one from Ukraine and three from Brazil.

Netherlands – Safety warning Free-range chicken fillet steaks from Jumbo Supermarkets – Salmonella

NVWA

Safety warning Free-range chicken fillet steaks from Jumbo Supermarkets

Jumbo warns against the free-range chicken fillets from Jumbo Supermarkets. Salmonella has been found in products with a Best before date of 16-05-2023. Eating the product may pose a health hazard. Do not eat the product.
See Jumbo’s website

Which product is it?

  • Jumbo Free-range chicken Fillet steak
  • Best Before: 16-05-2023
  • Barcode: 8718452684656

Yours sincerely

The Dutch Food and Consumer Product Safety Authority

Ireland – Recall of specific batches of Tesco Southern Fried Chicken Goujons due to the possible presence of Salmonella

FSAI

Alert Summary
Category 1: For Action
Alert Notification: 2023.11
Product Identification: Tesco Southern Fried Chicken Goujons (frozen); pack size: 360g
Batch Code 23122 and 23123; best before date: 31/05/2024
Country Of Origin: Netherlands

Message:

Tesco is recalling the above batches of Tesco Southern Fried Chicken Goujons due to the possible presence of Salmonella.  

Recall notices will be displayed at point-of-sale in Tesco stores.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache, and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batches from sale and display recall notices at point-of-sale.

Consumers:

Consumers are advised not to eat the implicated batches. If the chicken has already been consumed, cooking should remove the risk. Raw chicken should always be handled hygienically when defrosting and preparing it, and also cooked thoroughly before eating it.

RASFF Alerts – Salmonella – Polish Chicken Products – Brazilian Chicken Products – Sesame Seeds – Beef – Chicken – Chicken Mince – Tahini Paste – Pork Sausage Meat- Pork Mince Meat

RASFF

Salmonella spp. in organic sesame seeds from Uganda in Germany

RASFF

Presence of Salmonella Typhimurium in beef from the Netherlands in Italy

RASFF

Salmonella typhimurium in chicken from the Netherlands in the UK

RASFF

Salmonella Enteritidis in fresh chicken from Poland in the UK

RASFF

Salmonella infantis, Newport in frozen halal chicken wings from Poland in Italy

RASFF

Salmonella Infantis in frozen chicken mince in the Netherlands

RASFF

Salmonella in Tahini paste from Egypt in Slovenia and the Czech Republic

RASFF

Salmonella Minnesota in frozen chicken breast fillets from Brazil, via Ireland in the Czech Republic

RASFF

Presence of Salmonella Derby in pork sausage meat and pork minced meat from raw material originating in the Czech Republic in Slovakia

RASFF

Salmonella Minnesota in frozen chicken half breast fillets from Brazil in the Czech Republic and Netherlands

Research – Salmonella Outbreaks Associated with Not Ready-to-Eat Breaded, Stuffed Chicken Products — United States, 1998–2022

CDC

Not ready-to-eat (NRTE) breaded, stuffed chicken products (e.g., chicken stuffed with broccoli and cheese) typically have a crispy, browned exterior that can make them appear cooked. These products have been repeatedly linked to U.S. salmonellosis outbreaks, despite changes to packaging initiated in 2006 to identify the products as raw and warn against preparing them in a microwave oven (microwave) (14). On April 28, 2023, the U.S. Department of Agriculture proposed to declare Salmonella an adulterant* at levels of one colony forming unit per gram or higher in these products (5). Salmonella outbreaks associated with NRTE breaded, stuffed chicken products during 1998–2022 were summarized using reports in CDC’s Foodborne Disease Outbreak Surveillance System (FDOSS), outbreak questionnaires, web postings, and data from the Minnesota Department of Health (MDH) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). Eleven outbreaks were identified in FDOSS. Among cultured samples from products obtained from patients’ homes and from retail stores during 10 outbreaks, a median of 57% of cultures per outbreak yielded Salmonella. The NRTE breaded, stuffed chicken products were produced in at least three establishments.§ In the seven most recent outbreaks, 0%–75% of ill respondents reported cooking the product in a microwave and reported that they thought the product was sold fully cooked or did not know whether it was sold raw or fully cooked. Outbreaks associated with these products have occurred despite changes to product labels that better inform consumers that the products are raw and provide instructions on safe preparation, indicating that consumer-targeted interventions are not sufficient. Additional Salmonella controls at the manufacturer level to reduce contamination in ingredients might reduce illnesses attributable to NRTE breaded, stuffed chicken products.

RASFF Alerts – Salmonella – Polish Chicken Products – Mint – Chicken Breast Fillets – Whole Chicken – Salad with Ham – Tiger Nut Flour – Chilled Smoky Barbecue Pork Loin Chops – Sweet Marjoram – Chicken Thigh Meat – Snackbar with Sesame

RASFF

Salmonella in mint from Morocco in France and Germany

RASFF

Salmonella Infantis (in 2 out of 5 units) in fresh chicken thighs from Poland in Latvia

RASFF

Salmonella Heidelberg in frozen chicken breast fillets from Brazil in the Czech Republic, Denmark and Netherlands

RASFF

Salmonella Infantis in whole frozen chicken from Ukraine, via Slovakia in the Czech Republic

RASFF

Salmonella in salad with ham from Belgium in France  and the Netherlands

RASFF

Salmonella spp. in tiger nut flour with raw material from Burkina Faso in Germany

RASFF

Salmonella in chilled smoky barbecue pork loin chops from Ireland in Northern Ireland

RASFF

Salmonella spp. in 25 g in 1 of 5 samples of dried marjoram from Egypt in Poland

RASFF

Salmonella Enteritidis in frozen chicken thigh meat from Lithuania in France

RASFF

Salmonella Enteritidis in frozen chicken thigh meat Soute from Lithuania in France

RASFF

Salmonella in snackbar with sesame from Türkiye in Austria