Salmonella spp. in soybean meal from Germany in Switzerland and the UK
Salmonella spp. in soybean meal from Germany in Denmark and Switzerland
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Category Archives: Salmonella
RASFF Alerts -Animal Feed – Salmonella – Soybean Meal
Research – Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment
Abstract
The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.
Posted in Bacteria, bacterial contamination, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Risk, Microwave Plasma Treatment, Pathogen, pathogenic, Research, Salmonella, Technology
Belgium – Marinated wild boar steak (300g) from the Belgian Quality brand -Salmonella
Aldi recall
Product: Marinated wild boar steak (300g) from the Belgian Quality brand.
Problem: Possible presence of Salmonella.
PRODUCT DESCRIPTION
Name: Marinated wild boar steak (300g)
Brand: Belgian Quality
Batch number 22297 with expiry date (DLC) 09/11/2022
Period of sale: from 29/10/2022 to 02/11/2022
EAN code : 2007030009926
Type of packaging: plastic tray
Points of sale: ALDI stores
NATURE OF THE PROBLEM
Possible presence of Salmonella in the article above.
ALDI has therefore decided to withdraw this product from the market and to recall it from consumers.
DESCRIPTION OF THE RISK
Possible symptoms of salmonella poisoning are: fever, abdominal cramps and diarrhea within 12 to 48 hours of eating the contaminated food. The risk of infection is higher in the elderly, children, pregnant women and immunocompromised people.
If you have consumed this product and if you have these types of symptoms, consult your doctor and inform him that you have consumed this product.
CONSUMER ADVICE
Please do not consume this product and return it to the store.
Returned products will be refunded (also without receipt).
For any additional information, you can contact ALDI via serviceclients@aldi.be.
Luxembourg – RECALL: MARINATED WILD BOAR STEAK FROM THE BELGIAN QUALITY BRAND – Salmonella
| Last name | Marinated wild boar steak |
| Mark | Belgian Quality |
| Unity | 300g |
| bar code | 2007030009926 |
| Use-by date (DLC) | 09/11/2022 |
| Batch | 22297 |
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.
France – SLICED CHICKEN CREAM MORELS – Salmonella
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name E.LECLERC ROQUES
- Model names or references SLICED CHICKEN CREAM MORELS
- Identification of products
Batch Date Manufactured on 19/10/2022 Use-by date 23/10/2022 - Packaging Sold in bulk at the traditional department
- Marketing start/end date From 19/10/2022 to 22/10/2022
- Storage temperature Product to be stored in the refrigerator
- Further informationSold in the TRADITIONAL BUTCHER section of the E.LECLERC ROQUES store between 10/19 and 10/22/2022
- Geographic area of saleE.LECLERC ROQUES store
- DistributorsE.LECLERC ROQUES store
Practical information regarding the recall
- Reason for recall Presence of salmonella
- Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)
Research – Barry Callebaut takes $77 million hit in Salmonella incident
A Salmonella contamination incident cost candy producer Barry Callebaut $77 million, according to the company’s full-year results.
The impact of the problem was CHF 76.9 million Swiss Francs ($77.3 million) in the fiscal year 2021/22, which ended on Aug. 31, 2022.
The Salmonella incident at the Wieze factory in Belgium and temporary production stoppage, followed by a gradual ramp-up toward the end of the fiscal year, had a “notable impact” on volume and profit in Europe, the Middle East, and Africa region. There was a loss because operations were paused at the factory.
As of October, cleaning of the factory was nearing completion and it began operating again at normal capacity after production was stopped in late June.
Posted in Decontamination Microbial, 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, Salmonella in Chocolate
Ireland – Recall of a Batch of Nam Meo Black Fungus Nature’s Best Harvest due to Presence of Salmonella
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| Summary | |
|---|---|
| Category 1: | For Action |
| Alert Notification: | 2022.66 |
| Product: | Nam Meo Black Fungus Nature’s Best Harvest; pack size: 100g |
| Batch Code: | best before date: 10/10/2023 |
| Country Of Origin: | Viet Nam |
Message:
The above batch of Nam Meo Black Fungus Nature’s Best Harvest 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.
Research – Jif Salmonella outbreak much larger than reported by CDC
In the weeks and months following the May 20, 2022, recall of Jif peanut butter products, the US Food and Drug Administration (FDA) received more than 200 reports from consumers complaining of illness after consuming the recalled products.
This information was supplied to eFoodAlert by the FDA in response to a Freedom of Information Act request.
In comparison, the US Centers for Disease Control and Prevention (CDC) reported just twenty-one confirmed cases of Salmonella Senftenberg linked to consumption of Jif peanut butter.
It is usual for an outbreak of foodborne illness to be significantly larger than indicated by CDC statistics. Indeed, the CDC reminded the public of this in its investigation report, saying, “The true number of sick people in this outbreak was likely much higher than the number reported. This is because many people recover without medical care and are not tested for Salmonella.”
Posted in food bourne outbreak, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella
Iceland – Salmonella in dried mushrooms
The Swedish Food Agency warns against the consumption of one batch of foreign dried black fungus due to salmonella, which Dai Phat imports and sells in its store. The company, in consultation with the Reykjavík Health Authority, has stopped sales and recalled the product.
The Swedish Food Agency received information about the recall through the RASFF European rapid alert system for food and feed.
The recall only applies to the following production batches:
- Brand: Nam Meo
- Product name: Black fungus
- Shelf life: Best before date: 10.10.2023
- Barcode: 8717624001321
- Net quantity: 100 g
- Country of manufacture: Vietnam
- Importer: Dai Phat Trading Inc ehf., Faxafeni 14, 108 Reykjavík.
- Distribution: Dai Phat Asian Supermarket, Faxafeni 14, 108 Reykjavík.
More information about Salmonella is available on the Food Agency’s website: https://www.mast.is/is/neytendur/matareitrun/salmonella .
Consumers who have purchased the product are advised not to consume it, dispose of it or return it to the Dai Phat store for a refund.
Advanced material
Spain – Alert due to the presence of Salmonella in beef burger meat from Spain
The Spanish Agency for Food Safety and Nutrition has become aware, through the Coordinated System of Rapid Information Exchange (SCIRI), of an alert notification sent by the health authorities of Andalusia regarding the presence of Salmonella in product BURGUER MEAT of the Hamburdehesa brand.
The manufacturer has withdrawn the product from the market.
The data of the product involved are:
- Product name: BURGER MEAT HAMBURDEHESA Dehesa heifer
- Product appearance: Pack of 2 units of 130 g and pack of 2 units of 200 g .
- Lot number: 300995
- Expiry date: 02/12/2022
- Unit weight: 260g (2x130g) and 400g (2x200g)
- Temperature: Refrigerated
According to the information available, the product has been distributed in the autonomous communities of Andalusia and Madrid and the autonomous city of Ceuta , although other redistributions are not ruled out.
This information has been transferred to the competent authorities of the autonomous communities through the SCIRI in order to verify the withdrawal of the affected products from the marketing channels.
With the information available , there is no evidence in Spain of any notified case associated with this alert.
People who have products affected by this alert at home are advised to refrain from consuming them.
The presence of Salmonella in products can pose certain risks to the health of the people who consume them. In the case of having consumed this product and presenting symptoms compatible with salmonellosis (mainly diarrhea and/or vomiting accompanied by fever and headache) it is recommended to go to a health center.
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