Category Archives: Salmonella

New Zealand – Greater!, Lisa’s, and Prep Kitchen brands of Hummus and Tahini – Salmonella

Posted on March 2, 2023 by | Leave a comment

MPI

1 March 2023: Life Health Foods NZ Ltd is recalling specific batches of its Greater!, Lisa’s, and Prep Kitchen brand products due to the possible presence of Salmonella.

Product type Hummus and tahini
Name of product (size) and date marking The full list of affected products is listed above in the link with photos.
Package size and description The products are sold in a 200g, 380g, 450g, 500g, 750g, and 1kg plastic container or pouch.
Distribution The products are sold in supermarkets and retail outlets throughout New Zealand.

The products have been exported.
Notes This recall does not affect any other Greater!, Lisa’s, and Prep Kitchen brand products.

Point of sale notices for retailers

If you are a retailer of the products in this recall, download a copy of the point of sale notice. You need to display it in your store for one month.

Point of sale notice – Greater! Hummus [PDF, 51KB]

Point of sale notice – Lisa’s 2in1 variety and Toppings variety [PDF, 133KB]

Point of sale notice – Lisa’s Hummus variety [PDF, 101KB]

Point of sale notice – Prep Kitchen [PDF, 52KB]

Consumer advice

Customers are asked to check the date mark on the side of the lid.

Affected products should not be consumed. There have been no reports of associated illness, however if you have consumed any of these products and have any concerns about your health, seek medical advice.

Customers should return the products to their retailer for a full refund.

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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 safety training, Food Testing, MPI, Salmonella

USA – Florida – Salmonella Outbreak linked to Oysters

Posted on March 2, 2023 by | Leave a comment

Food Poison Journal

The Florida Department of Health (DOH) and the state health departments of Georgia and Alabama have detected a Salmonella outbreak associated with the consumption of raw oysters harvested from shellfish harvesting area FL-3012 in Cedar Key, Florida. To date, there have been 8 cases linked to this outbreak within Florida, Georgia, and Alabama.

On February 24, 2023, the Florida Department of Agriculture and Consumer Services closed shellfish harvesting area FL-3012 for the harvest of wild oysters and initiated a recall of these wild oysters harvested from December 16, 2022, to February 24, 2023.

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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

Luxembourg – DELHAIZE CHICKEN CALZONE & MINI CHICKEN BURGERS – Salmonella

Posted on March 2, 2023 by | Leave a comment

SAP

Delhaize is recalling the following products in Luxembourg:

Name DLL Chicken Calzone
Brand Delhaize
bar code 5400120804925
Use-by date (DLC) 03/01/2023
Batch 217176
Name DLL mini chicken burgers
Brand Delhaize
bar code 2208309000000
Use-by date (DLC) 03/01/2023
Batch 217176

Danger  : 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.

ale confirmed in Luxembourg by: Delhaize

Source of Information: Delhaize Recall Notification

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France – 6 SUPERIOR CHIPOLATAS -25% SALT – Salmonella

Posted on March 2, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name JOHN ROZE
  • Model names or references 6 SUPERIOR CHIPOLATAS -25% SALT: 300 g
  • Identification of products
    GTIN Batch Date
    3250392334710 J30510585 Use-by date 06/03/2023
  • Packaging Packaging by 6/tray; 300g
  • Marketing start/end date From 02/22/2023 to 02/28/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR-35-136-002-CE
  • Geographic area of ​​sale Whole France
  • Distributors Intermarché

Practical information regarding the recall

  • Reason for recall Presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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, Salmonella

Research – Isolation of Salmonella species of public health concern from commonly fed dried meat dog treats

Posted on March 1, 2023 by | Leave a comment

BVA Journals

Abstract

Background

Dried non-heat-treated meat treats, such as ears, skin and tails, are popular supplementary dog foods. Previous studies have demonstrated Salmonella spp. contamination on treats, particularly in pig ears and chicken products. This small, exploratory, cross-sectional study investigated Salmonella spp. presence in dried treats available in the UK.

Methods

A selection of dried treats from local pet shops and online retailers underwent bacterial culture for Salmonella spp. and subsequent antimicrobial susceptibility testing, with Salmonella serotype determined by whole genome sequencing.

Results

Eighty-four samples were tested, with 16% being Salmonella spp. positive. Five Salmonella serotypes were identified, each associated with specific treat types. An antimicrobial-resistant phenotype was identified in 39% of isolates. All serotypes identified are known to cause human infection.

Limitations

This study was limited by a small sample size and limited number of retail sources.

Conclusion

Salmonella spp. of public health concern were present in some dried dog treats in this study. Dog owners, pet food retailers and veterinary professionals should be aware of the potential zoonotic disease risk associated with these treats, and appropriate hygiene measures, including thorough hand washing, should be utilised if they are fed.

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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, Pet Food, Pet Food Enterobacteriaceae, Pet Food Salmonella, Pet Food Testing, Salmonella

Argentina – Tainted meat linked to two deaths in Argentina

Posted on February 27, 2023 by | Leave a comment

Food Safety News

Argentinian officials have confirmed leptospirosis and Salmonella in an outbreak that has killed two people.

Authorities in Buenos Aires reported that four adults were hospitalized in the city of Berazategui in early 2023. Salmonella and Shigella were detected in the fatal cases and in one patient it was Salmonella Typhimurium. Leptospirosis was also confirmed in two cases under investigation.

The deaths were in two men aged 48 and 36. A 40-year-old patient was discharged from the hospital at the end of January while a 47-year-old is recovering.

Initial investigations found all patients had a recent history of eating meat and meat products such as offal. Authorities said this led them to suspect a common food as the source of the outbreak.

In two cases, there was a link to a butcher shop. However, testing of seized products was negative for Salmonella, E. coli, and Shigella. For another patient, one food sample was positive for Salmonella.

Samples were sent for analysis to the National Food Safety and Quality Service (SENASA) and National Food Institute (INAL). Authorities in Berazategui also closed one butcher shop because of hygiene problems.

Bacteria that cause leptospirosis are spread through the urine of infected animals, which can get into water or soil and survive for weeks to months. People can get infected by consuming contaminated food or water.

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

France – Stuffed roast veal – Salmonella

Posted on February 27, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name E.Leclerc Schiltigheim
  • Model names or references Stuffed roast veal
  • Identification of products
    Batch
    see attached product list
  • Products List Poster_roast_of_veal_stuffed.pdfAttachment
  • Packaging Sale on demand in the Traditional Butcher department
  • Marketing start/end date From 02/02/2023 to 04/02/2023
  • Storage temperature Product to be stored in the refrigerator
  • Further information Stuffed roast veal
  • Geographic area of ​​sale Center E.Leclerc Schiltigheim – SCHILDIS
  • Distributors Center E.Leclerc Schiltigheim

Practical information regarding the recall

  • Reason for recall Demonstration of the presence of salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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, Salmonella

Germany – Koska Sade Helva – Salmonella

Posted on February 27, 2023 by | Leave a comment

LMW

Alert type: Groceries
Date of first publication:

02/24/2023

Product name: Koska Sade Helva
Product images:

Koska Sade Helva.jpg
Manufacturer (distributor):

Belinay Feinkost GmbH Riedemannstr. 2 28239 Bremen

Reason for warning:

Salmonella

Packaging Unit: 200 g
Durability: 09/10/2024
Lot identification: Lot no. : 90-2535/22
Additional Information:

Salmonella disease manifests itself within a few days after infection with diarrhoea, abdominal pain and occasionally vomiting and a slight fever. The symptoms usually subside on their own after a few days. Babies, small children, senior citizens and people with a weakened immune system in particular can develop more severe illnesses. Anyone who has eaten this food and develops severe or persistent symptoms should seek medical attention and report possible salmonella infection. It makes no sense to seek preventive medical treatment without symptoms.

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Research – A Systematic Quantitative Determination of the Antimicrobial Efficacy of Grape Seed Extract against Foodborne Bacterial Pathogens

Posted on February 26, 2023 by | Leave a comment

MDPI

Abstract

Concerns regarding the role of antimicrobial resistance (AMR) in disease outbreaks are growing due to the excessive use of antibiotics. Moreover, consumers are demanding food products that are minimally processed and produced in a sustainable way, without the use of chemical preservatives or antibiotics. Grape seed extract (GSE) is isolated from wine industry waste and is an interesting source of natural antimicrobials, especially when aiming to increase sustainable processing. The aim of this study was to obtain a systematic understanding of the microbial inactivation efficacy/potential of GSE against Listeria monocytogenes (Gram-positive), Escherichia coli and Salmonella Typhimurium (Gram-negative) in an in vitro model system. More specifically, for L. monocytogenes, the effects of the initial inoculum concentration, bacterial growth phase and absence of the environmental stress response regulon (SigB) on the GSE microbial inactivation potential were investigated. In general, GSE was found to be highly effective at inactivating L. monocytogenes, with higher inactivation achieved for higher GSE concentrations and lower initial inoculum levels. Generally, stationary phase cells were more resistant/tolerant to GSE as compared to exponential phase cells (for the same inoculum level). Additionally, SigB appears to play an important role in the resistance of L. monocytogenes to GSE. The Gram-negative bacteria under study (E. coli and S. Typhimurium) were less susceptible to GSE as compared to L. monocytogenes. Our findings provide a quantitative and mechanistic understanding of the impact of GSE on the microbial dynamics of foodborne pathogens, assisting in the more systematic design of natural antimicrobial-based strategies for sustainable food safety.

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Posted in Antimicrobials, Decontamination Microbial, escherichia coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, Food Safety Regulations, food safety training, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella

Ireland – Recall of a batch of Iceland Creamy Garlic Chicken Breasts in Blankets due to the presence of Salmonella

Posted on February 24, 2023 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2023.03
Product: Iceland Cook from Frozen Creamy Garlic Chicken Breasts in Blankets; pack size: 410g; approval number: PL 22040305 WE
Batch Code: best before: 15/8/2023
Country Of Origin: Poland

Message:

The above batch of Iceland Cook from Frozen Creamy Garlic Chicken Breasts in Blankets is being recalled due to the presence of Salmonella.

Recall notices will be displayed at point-of-sale.

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 batch from sale and display recall notices at point of sale.

Consumers:

Consumers are advised not to eat the implicated batch. 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.

Iceland Creamy Garlic Chicken Breasts

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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, FSAI, Salmonella, Salmonella in Chicken