Category Archives: Salmonella in Chicken

Armenian Poultry Producer “Mum” on Salmonella Outbreak

Posted on June 28, 2023 by | Leave a comment

HETQ

A leading poultry producer in Armenia remains silent on why salmonella was found in its frozen chickens sold on supermarket shelves.

Hetq, in conjunction with Armenia’s Food Safety Inspectorate (FSI) sent frozen chickens sold by Getamej and the Arax Poultry Factory for lab testing and found the bacteria.

The FSI, on June 15, stated it shut done the Arax Poultry Plant and banned the sale of Getamej products.

Hetq attempted to contact the Arax Poultry Plant to see if the bacteria has killed off some of their birds.

For weeks, company representatives never responded to our inquiries after promising to do so.

Today, the company contacted Hetq, saying they will get back to us when necessary.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken

UK – Polish meat giant supplied superbug-infected chicken to UK shelves

Posted on June 21, 2023 by | Leave a comment

The Bureau Investigates

A major meat supplier to UK supermarkets is sourcing chickens dosed with antibiotics linked to the spread of deadly superbugs, raising the risk of future outbreaks of life-threatening disease, the Bureau of Investigative Journalism can reveal.

The Polish meat giant SuperDrob is sourcing chicken from factory farms that use medicines classified as “critically important” to human health, despite the grave risk this poses to consumers. SuperDrob sells frozen poultry products to Lidl, Asda and Iceland.

The company was linked to a fatal salmonella outbreak in 2020 – which TBIJ can now reveal involved bacteria resistant to multiple drugs – and there were at least 15 salmonella contaminations linked to SuperDrob poultry in the 18 months that followed.

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Posted in Antibiotic Resistance, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Polish Chicken Salmonella, Salmonella, Salmonella in Chicken, Salmonella Poland

Czech Republic – Chilled Chicken Breast Steak – Salmonella

Posted on June 20, 2023 by | Leave a comment

Potravinynapranyri

Place of inspection:
Bystřice pod Hostýnem ( Přerovská 357, 76861 Bystřice pod Hostýnem )
ID: 26852616
Invalid parameter:

Salmonella Enterica sera. Enteritidis

The pathogenic bacterium Salmonella Enterica sera was detected in the chilled chicken breast fillet . Enteritidis. This bacteria can cause a disease called salmonellosis.

Expiration date: 20/03/2023
Packaging: not packed
Manufacturer: TWIST Sp. z o. o., ul. PL 24153902 WE
Distributor: TWIST CZ s.r.o
Country of origin:  Poland
Date of sample collection: 15/03/2023
Reference number: 23-000008-SVS-CZ
The sample was detected by the official control of the State Veterinary Administration.

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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 Testing, Salmonella, Salmonella in Chicken

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

Posted on May 26, 2023 by | Leave a comment

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

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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

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

Posted on May 26, 2023 by | Leave a comment

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

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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, Salmonella Tahini

USA – Salmonella Outbreaks Linked to Backyard Poultry

Posted on May 24, 2023 by | Leave a comment

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

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Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Chicken

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

Posted on May 19, 2023 by | Leave a comment

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

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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 Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella Poland, Salmonella Sesame Seeds

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

Posted on May 17, 2023 by | Leave a comment

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.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken

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

Posted on May 16, 2023 by | Leave a comment

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

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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, NVWA, Salmonella, Salmonella in Chicken

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

Posted on May 16, 2023 by | Leave a comment

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.

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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, FSAI, Salmonella, Salmonella in Chicken