| GTIN | Batch | Date |
|---|---|---|
| 28875270259918 | 07/17/2023 | Use-by date 07/19/2023 |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Salmonella, Salmonella in Chicken
REPJFX01 is a persistent, multidrug-resistant strain of Salmonella Infantis bacteria that has caused illnesses and outbreaks in the United States and globally.
Illness caused by this strain was first reported to PulseNet in 2012. As of December 31, 2022, information from 2,900 patients with REPJFX01 infection was reported to PulseNet. The median age of patients was 54 years (interquartile range, 27–70 years), and 62% were female. The isolate source was stool in 65% and urine in 27% of cases. Illnesses caused by this strain occur year-round but are most common in July and August. In the past, REPJFX01 has spread to people through contaminated chicken in the United States and through exposures during international travel.
Among a subset of 251 patients with records in Foodborne Disease Active Surveillance Network (FoodNet) during 2018–2020, 10% of patients traveled internationally in the 7 days before their illness began; most traveled to the Dominican Republic (45%), Peru (25%), or Ecuador (10%). Among the same subset of patients, 29% were hospitalized, 7% were admitted to the intensive care unit, and fewer than 1% died. Among 85 patients who received antibiotics recommended as first-line or alternative treatment for salmonellosis, 78% had an isolate that was resistant to that antibiotic.
This strain of Salmonella Infantis is relatively diverse genetically. Bacteria in the strain are within 82 allele differences of one another by core genome multilocus sequence typing (cgMLST). This is more genetically diverse than typical multistate foodborne outbreaks, in which bacteria generally fall within 10 allele differences of one another.
Salmonella Typhimurium in chicken filet from Poland in the Netherlands and UK
Salmonella spp. in lamb fillet from New Zealand in Germany, Netherlands and Sweden
Salmonella Enteritidis in chicken kebab from Poland, via Slovenia in Austria, Croatia, Hungary, Italy
Salmonella group CO in 25g in 2 out of 5 tested chicken fillet samples from Poland in Slovakia and Czech Republic
Salmonella spp. in black pepper from Brazil in Germany
Salmonella spp. in black pepper from Brazil in Germany
Salmonella enteritidis in chicken meat from Poland in Luxembourg and Belgium
Salmonella spp in sesame seeds from Nigeria in Greece
Salmonella spp in sesame seeds from Nigeria in Greece
Salmonella spp in chicken kebab and chicken leg meat from Poland in the Czech Republic and Austria
Salmonella Enteritidis and Salmonella Newport in Pekin duck fillet 300g from Poland in Estonia
Salmonella in beef carpaccio from Ireland in the Netherlands and Belgium
Salmonella infantis in baby leaf salad from Germany in Austria
Salmonella in ice cream from France in Luxembourg
Salmonella C1 in frozen poultry kebab from Poland in the Czech Republic
Detection of salmonella enteritidis in a batch of chicken from France in Italy, Netherlands, Romania and UK
Salmonella infantis in frozen chicken legs from Netherlands in Italy
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella Poland, Salmonella Sesame Seeds, salmonellosis
Product: Chicken thighs 2 kg (frozen) of the Everyday brand.
Problem: Possible presence of Salmonella.
During an internal check, the presence of Salmonella Enteritidis was found in a sample of Everyday whole chicken thighs (frozen) with the dates of minimum durability 19/9/2024, 21/9/2024 and 30/9/2024 .
In consultation with the FASFC, Colruyt has therefore decided to withdraw the products concerned from sale.
Customers who have purchased this product are invited not to consume it and to bring it back to the store, where they will be reimbursed. In the meantime, all stores have removed the affected products from the shelves.
Product description:
Everyday whole chicken thighs 2 kg (frozen)
Date of minimum durability (BDD): 19/9/2024, 21/9/2024 and 30/9/2024
Sale period: from 29/3/2023 to 25/7/2023 included
Article number: 13650
Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Chicken
| Name | Chicken thighs (frozen) |
| Brand | Everyday |
| Unit | 2kg |
| Bundles – DLCs | 3,078,040 – 09/19/2024
3,080,041 – 09/19/2024, 09/21/2024, 09/30/2024 |
| Sale period | 03/29/2023 – 07/25/2023 |
Danger : Possible presence of Salmonella
Salmonella can cause symptoms such as nausea, vomiting, abdominal cramps, diarrhea, fever and headache within 6 to 72 hours after consumption. These symptoms may be aggravated in young children, immunocompromised subjects and the elderly. People who have consumed these products and have these symptoms are invited to consult a doctor and report this consumption to him.
The product can be distributed by various points of sale in Luxembourg.
Information Source: Recall Notification
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Chicken
| GTIN | ||
|---|---|---|
| 00000000 | ||
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Chicken
USDA’s Food Safety and Inspection Service (FSIS) is extending the comment period on the proposed determination titled Salmonella in Not-Ready-To-Eat Breaded Stuffed Chicken Products.
Published on April 28, 2023, the deadline for comments was originally June 27, 2023. Then, FSIS extended the deadline until July 27, 2023. The proposed determination will now be open for comments for 15 days until August 11, 2023.
In the June 23, 2023 Constituent Update, FSIS announced the release of a study on Salmonella in NRTE breaded stuffed chicken products purchased at retail stores.
Comments may be submitted online via the Federal eRulemaking portal, available at www.regulations.gov; by mail sent to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, 1400 Independence Avenue SW, Mailstop 3758, Washington, DC 20250-3700; or by hand or courier delivery to 1400 Independence Avenue SW, Jamie L. Whitten Building, Room 350-E, Washington, DC 20250-3700.
All items submissions by mail or electronic mail must include the agency name and docket number FSIS-2022-0013.
Salmonella enteritidis in Corn Chicken from France in the Netherlands
Salmonella spp. in egg powder used to mug cake mix from Hungary in the UK
Presence of Salmonella spp in cured sausage from Italy in Germany
Salmonella Enteritidis and E. coli in fresh rabbit meat from China in the Czech Republic and Germany
Salmonella enteritidis in chicken breast fillet from Poland in the Czech Republic
Salmonella spp. in egg powder used to sponge and cupcake mix from Hungary in the UK
Salmonella Enteritidis in environmental swabs from henhouse from Poland
Salmonella spp. in egg powder used to mug cake mix from Hungary in Spain
Salmonella in halal chicken fillet from Poland in the UK and Netherlands
Salmonella in chilled chicken from the Netherlands in Belgium, Germany and Luxembourg
Salmonella spp. in chicken meat preparation from Austria in Germany
Salmonella spp. in walnut kernels (raw material) from the United States, via Italy in Germany
Salmonella spp. in chicken gyros from Italy in Germany
Salmonella spp. in chicken fillet from Poland in Germany
Salmonella Senftenberg in Halva from Syria, via the Netherlands in Germany and Netherlands
Salmonella spp. in tahini from Jordan, via Germany in Austria and Czech Republic
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Regulations, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella in Eggs, Salmonella Poland, Salmonella Sesame Seeds, Salmonella Tahini
Salmonella spp. in hulled sesame from Pakistan in Germany, Netherlands and Poland
Salmonella spp. in organic sprouts from the Netherlands in Germany
Salmonella enteritidis in chicken filet from the Netherlands in Belgium
Salmonella spp. in frozen boneless pork neck from Spain in Germany
Salmonella Infantis in whole frozen chicken from Ukraine, via Slovakia in the Netherlands and Czech Republic
Salmonella CO in chicken meat from Poland in Germany
Salmonella in pork cheeks (Pata Negra) from Spain in Norway
Salmonella spp. in black pepper from Brazil in Germany
Pre-marinated frozen tenders with Salmonella from Poland in France
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Sprouts, Salmonella Poland, Salmonella Sesame Seeds
Since June 2017, there is a persistent cross-border outbreak of Salmonella virchow ST16 to five countries in the European Union/European Economic Area (EU/EEA), the United Kingdom (UK) and the United States (US). .
A total of 210 cases have been reported to the following countries: Denmark (2), France (111), Germany (26), Ireland (4), the Netherlands (34), the United Kingdom (32) and the United States (1) . Hospitalization rates range from 16.7% (2/12) in the UK, to 29.4% (5/17) and 38.5% (10/26) in France and Germany, respectively.
No deaths have been reported. Most of the cases have been linked to local restaurants serving kebab meat. The number of confirmed cases represents only a small proportion of all infections in the EU/EEA, partly because of different genome sequencing (WGS) capacities by countries.
New infections are likely to occur in the EU/EEA affecting any age group, until further investigation is carried out to identify the sources and points of contamination along the chicken meat production chain.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Chicken
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