| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2022.46 |
| Product: | Meadow Park Free Range Duck Eggs; pack size: 6 pack |
| Batch Code: | All best before dates up to and including 08/08/2022 |
| Country Of Origin: | Ireland |
Meadow Park Eggs is recalling the above batches of Meadow Park 6 Free Range Duck Eggs due to the possible presence of Salmonella. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, FSAI, Salmonella, Salmonella in Eggs
A Salmonella outbreak that mainly sickened children in China was caused by contaminated kitchen-made mayonnaise used in egg sandwiches, according to a study.
In September 2019, the Shenzhen and Dongguan Centers for Disease Control and Prevention were notified of a large cluster of suspected gastroenteritis involving primarily children who sought medical care at hospitals in the two cities.
A total of 254 cases were reported in Shenzhen and Dongguan, Guangdong province, found the study published in the journal Frontiers in Microbiology.
A retired retail manager sadly died from one of the worst salmonella infections a consultant had seen in his career after eating four duck eggs bought at a country show.
Niptoon Tavakoli, 65, died in hospital two months after he was taken ill in June 2019, an inquest jury heard today.
Mr Tavakoli’s wife Cheryl told Doncaster Coroner’s Court that they had bought six eggs from the Melton Mowbray Deli stall at Messingham Show, in North Lincolnshire, during a family day out on Sunday, June 2, 2019.
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Eggs
| GTIN | Date | |
|---|---|---|
| 3258561421551 | Use-by date 05/28/2022 | |
| 3258561421551 | Use-by date 06/03/2022 | |
| 3258561421537 | Use-by date 06/03/2022 | |
| 3258561421537 | Use-by date 09/06/2022 | |
| 3258561421599 | Use-by date 06/03/2022 | |
| 3258561421599 | Use-by date 09/06/2022 | |
| 3258561421575 | Use-by date 06/03/2022 | |
| 3258561421575 | Use-by date 09/06/2022 | |
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella, Salmonella in Eggs
| GTIN | Date | |
|---|---|---|
| 3258565420772 | Use-by date 06/24/2022 | |
| 3258565420796 | Use-by date 06/25/2022 | |
| 3258565420796 | Use-by date 01/07/2022 | |
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella, Salmonella in Eggs
| GTIN | Batch | |
|---|---|---|
| 3564706542556 | See list of DCRs and lots attached | |
| 3564706516564 | See list of DCRs and lots attached | |
| 3564706516540 | See list of DCRs and lots attached | |
| 3564706516557 | See list of DCRs and lots attached | |
| GTIN | Batch | |
|---|---|---|
| 3450970169103 | See list of DCRs and lots attached | |
| GTIN | Batch | Date |
|---|---|---|
| 3700468700357 | All lots | Recommended best before date between 06/21/2022 and 07/14/2022 |
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella, Salmonella in Eggs
Consuming raw or undercooked eggs potentially causes Salmonella infection, which can pose severe, sometimes life-threatening, health risks, especially to susceptible populations. During August 2017 to August 2020, the Centre for Food Safety has received referrals of more than 300 food poisoning outbreaks related to food premises, involving nearly 1000 victims, caused by Salmonella species.
Both the outside and the inside of eggs can be contaminated with Salmonella. Egg shells can be contaminated with faecal matter and germs may enter through pores or cracks on the shell of eggs. Moreover, Salmonella can be introduced to the egg from infected reproductive tissues of poultry prior to shell formation. Eggs contaminated with Salmonella may look normal.
To assist the food trade in preventing food poisoning due to Salmonella in eggs and egg products, the Centre for Food Safety gives out practical food safety advice about using eggs in food preparation:
Purchase eggs from reliable sources and only accept eggs that are clean without cracks or leakage.
For dishes that often use lightly cooked or uncooked eggs, choose pasteurised eggs, egg products or dried egg powder. Pasteurisation is the process of applying low heat to kill pathogens and inactivate spoilage enzymes.
The above advice is applicable not only in food businesses but also in domestic settings to reduce risks of food poisoning.
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Salmonella Infantis (in 3 out of 5 samples) chicken quarter from Poland in Latvia
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Salmonella in mechanically separated meats ( MSM ) in Italy
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Salmonella group O7 in black sesame seeds from India in Poland
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 recall, Food Safety, Food Safety Alert, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella in Eggs, Salmonella Poland, Salmonella Sesame Seeds
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