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Category Archives: Salmonella
Israel – The “Sheva” Frozen Dough Industries Ltd. call for the return of the product(s): “Elite” krapalach stuffed with turkey meal – Salmonella
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
USA – FDA – Investigations of Foodborne Illness Outbreaks
What’s New
- For the outbreak of E. coli O157:H7 (ref #1166), the case count has increased from 11 to 12.
- For the outbreak of Cyclospora cayetanensis (ref #1163), the case count has increased from 112 to 118 cases.
- For the outbreak of Cyclospora cayetanensis (ref #1159), the case count has increased from 38 to 43 cases. This incident now includes additional illnesses based on similarities in reported exposures.
- For the outbreak of Salmonella Enteritidis (ref #1156) linked to raw cookie dough, the advisory was updated on July 13, 2023. The outbreak has ended and FDA’s investigation is closed.
- For the investigation linked to Morel mushrooms (ref #1152), the advisory was updated on July 19, 2023. The outbreak has ended, and FDA’s investigation is closed.
Posted in CORE Investigation Table, Cyclospora, Cyclosporiasis, Decontamination Microbial, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, 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
France – Chicken Italian Cordon Bleu – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name un branded
- Model names or references Chicken Italian Cordon Bleu
- Identification of products
Batch Date 05/07/2023 Use-by date 07/10/2023 - Packaging The product was sold at the TRADITIONAL stand
- Marketing start/end date From 04/07/2023 to 10/07/2023
- Storage temperature Product to be stored in the refrigerator
- Further information The product was sold at the TRADITIONAL stand
- Geographic area of sale Soufflenheim and its surroundings
- Distributors E. LECLERC from Soufflenheim
Taiwan – 23 suffer Salmonella poisoning at shaved ice restaurant in south Taiwan
TAIPEI (Taiwan News) — A shaved ice restaurant in Kaohsiung City has been ordered to suspend operations and pay a NT$300,000 (US$9,600) fine after 23 customers sought medical treatment for salmonella poisoning.
A woman surnamed Huang (黃) broke the news on PTT, saying that she and 12 family members went to a shaved ice shop on Liuhe Road on July 12, reported Liberty Times. After eating the shaved ice, 11 family members felt unwell and had symptoms including diarrhea, vomiting, and bloody stools, while her son was hospitalized for treatment.
On July 14, the Kaohsiung City Government Department of Health conducted an inspection of the premises and found that the floor was damaged and dirty and a trash can was not covered. The health department conducted on-site testing of the shaved ice toppings, shaved ice, and samples from the surfaces of the shaved ice equipment.
Posted in food bourne outbreak, 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 Technology, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella
France – HERB CHIPOLATA – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name TRADITION & TERROIR
- Model names or references CHIPOLATA WITH HERBS 6 pieces ASSORTMENT OF NATURE CHIPOLATA WITH HERBS AND MERGUEZ PORK, BEEF, SHEEP
- Identification of products
GTIN Batch Date 2232772000000 231779006 Use-by date 07/16/2023 2415618000000 231779004 Use-by date 07/16/2023 - Packaging6-piece tray (CHIPOLATA WITH HERBS) Tray approximately 1kg (ASSORTMENT OF NATURAL CHIPOLATA WITH HERBS AND MERGUEZ PORK, BEEF, SHEEP)
- Marketing start/end date From 06/30/2023 to 07/14/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 33.550.010 EC
- Geographic area of sale Whole France
- Distributors Tazita Monoprix
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
Canada – Dan-D Pak brand Raw Macadamia Nuts recalled due to Salmonella
Product
Raw Macadamia Nuts
Issue
Food – Microbial Contamination – Salmonella
What to do
Do not consume, use, sell, serve, or distribute recalled products
Distribution
Alberta
British Columbia
| Dan-D Pak | Raw Macadamia Nuts | 100 g | 7 70795 52260 4 | PD 2023.FE.14 BB 2024.FE.14 |
Issue
The affected product is being recalled from the marketplace due to possible Salmonella contamination.
What you should do
- If you think you became sick from consuming a recalled product, contact your healthcare provider
- Check to see if you have recalled products
- Do not consume, serve, use, sell, or distribute recalled products
- Recalled products should be thrown out or returned to the location where they were purchased
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
Posted in CFIA, 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
Research – Bacteriophages for the Targeted Control of Foodborne Pathogens
Abstract
Foodborne illness is exacerbated by novel and emerging pathotypes, persistent contamination, antimicrobial resistance, an ever-changing environment, and the complexity of food production systems. Sporadic and outbreak events of common foodborne pathogens like Shiga toxigenic E. coli (STEC), Salmonella, Campylobacter, and Listeria monocytogenes are increasingly identified. Methods of controlling human infections linked with food products are essential to improve food safety and public health and to avoid economic losses associated with contaminated food product recalls and litigations. Bacteriophages (phages) are an attractive additional weapon in the ongoing search for preventative measures to improve food safety and public health. However, like all other antimicrobial interventions that are being employed in food production systems, phages are not a panacea to all food safety challenges. Therefore, while phage-based biocontrol can be promising in combating foodborne pathogens, their antibacterial spectrum is generally narrower than most antibiotics. The emergence of phage-insensitive single-cell variants and the formulation of effective cocktails are some of the challenges faced by phage-based biocontrol methods. This review examines phage-based applications at critical control points in food production systems with an emphasis on when and where they can be successfully applied at production and processing levels. Shortcomings associated with phage-based control measures are outlined together with strategies that can be applied to improve phage utility for current and future applications in food safety.
Posted in Bacteriophage, Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli
France – Beef skewer marinated in shallots – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name Unbranded
- Model names or references Beef skewer marinated in shallots
- Identification of products
GTIN Batch Date 0218037000000 Manufacturing of July 4, 2023 Use-by date 07/07/2023 - Packaging Bulk – catch weight
- Marketing start/end date From 04/07/2023 to 06/07/2023
- Storage temperature Product to be stored in the refrigerator
- Further information Sold in the traditional butcher’s department
- Geographic area of sale E.Leclerc Luzon
- Distributors E.Leclerc Luzon
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
Germany – DURRA Sesame Tahina / Tahini Sesame Paste, 400g – Salmonella
Alert type: Groceries
Date of first publication: 07/13/2023
Product name:
DURRA Sesame Tahina / Tahini Sesame Paste, 400g
Manufacturer (distributor):
Orienta Foods GmbH Am Treff 1 06124 Halle Saale
Reason for warning:
During the tests, salmonella was detected in the product.
Packaging Unit:
400g
Durability:
Best before: 05/02/2025
Lot identification:
LOT NO. 32
Additional Information:
see attached customer information
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, 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 Sesame Seeds
USA – Outbreak Investigation of Salmonella: Raw Cookie Dough (May 2023)
Product
Papa Murphy’s Take ‘N’ Bake raw Chocolate Chip Cookie and S’mores Bars dough purchased before May 23, 2023.
FDA’s investigation is complete and the outbreak is over.
Stores Affected
- Papa Murphy’s Stores Nationwide
Symptoms of Salmonella Infection
Illness usually occurs within 12 to 72 hours after eating contaminated food and usually lasts four to seven days. Symptoms include diarrhea, fever, and abdominal cramps. Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe infections.
Status
Ended
Recommendation
- Papa Murphy’s Take ‘N’ Bake Chocolate Chip Cookie and S’mores Bars dough are not meant to be eaten raw.
- This outbreak appears to be over; however, consumers should check their refrigerators and freezers for Papa Murphy’s Chocolate Chip Cookie and S’mores Bars dough purchased before May 23, 2023 and should throw it away.
- Contact your healthcare provider if you think you may have symptoms of Salmonella infection.
Raw Dough Safety Tips
- Due to the potential for contamination, never eat any raw dough that is supposed to be cooked or baked.
- Always wash hands and clean and sanitize work surfaces and utensils thoroughly after contact with raw dough or batter.
- Keep raw food or dough separate from other foods while preparing them to prevent any possible contamination from spreading.
- More information is available on the FDA website.
Current Update
July 13, 2023
The FDA and CDC, in collaboration with state and local partners, investigated an outbreak of Salmonella Enteritidis infections linked to Chocolate Chip Cookie and S’mores Bars dough sold at Papa Murphy’s franchises and purchased before May 23, 2023.
FDA conducted a traceback investigation and identified two suppliers of interest. FDA and several state partners collected samples at both suppliers, and state partners also collected retail samples at several Papa Murphy’s stores. All samples collected were reported as negative for Salmonella contamination. As of July 13, 2023, CDC announced that the outbreak is over. CDC reports a total of 26 illnesses in six states. The last illness onset was May 22, 2023. FDA’s investigation is complete.
In response to this investigation, Papa Murphy’s notified franchise owners nationwide and stopped selling all Chocolate Chip Cookie dough and S’mores Bars dough at all stores and stopped using unprepared dry cookie dough mixes dating back through April 2023 to ensure any potentially contaminated ingredients are not used. As of July 13, 2023, Papa Murphy’s has not restarted sales of cookie dough. Additionally, the firm is reviewing their dessert menu items and labels to further enhance instructions to consumers to emphasize that their products are not intended to be eaten raw.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
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