Although still a small portion of the overall pet food market, raw pet food sales grew at faster rates than kibble or conventional wet dog and cat foods during the pandemic. With the rising popularity of raw pet foods, people may believe they are following safe practices more than they…
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Tuesday, 16 March 2021
| Summary | |
|---|---|
| Category 1: |
For Action |
| Alert Notification: |
2021.27 |
| Product: |
SFC Take Home Boneless Bucket; pack size: 650g SFC Southern Fried Chicken Burgers; pack size: 228g SFC Chicken Poppets; pack size: 190g SFC Southern Fried Chicken Strips; pack size: 155g |
| Batch Code: |
All best before dates up to and including 30.06.2022 |
| Country Of Origin: |
United Kingdom |
Further to FSAI’s food alerts 2021.20, 2021.20 update 1, and 2021.20 update 2, SFC is recalling the above batches of some of its chicken products due to the possible presence of Salmonella. Point-of-sale recall notices will be displayed in Lidl stores.
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.
Consumers are advised not to eat the implicated batches.
Posted in food contamination, food death, 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 Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, FSAI, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken
KUALA LUMPUR: Lay Hong Bhd’s shares went down as low as 33.5 sen or 6.9 per cent in early trade after Singapore Food Agency (SFA) directed four importers to recall eggs from the company’s Layer Farm Jeram, after it detected presence of Salmonella Enteritidis (SE).
On Friday, Lay Hong’s shares closed at 36 sen.
In a statement on March 12, SFA explained that the eggs were recalled as a precautionary measure because SE might cause foodborne illness if food was consumed raw or undercooked.
“The recall is ongoing. The farm is also suspended and SFA will lift the suspension only when the farm has rectified the SE contamination issue,” SFA said.
| Summary | |
|---|---|
| Category 1: | For Action |
| Alert Notification: | 2021.20 update 2 |
| Product: | The Original SFC Chicken Poppets, pack size: 190g |
| Batch Code: | All best before dates up to, and including, 30.06.2022 |
| Country Of Origin: | United Kingdom |
Further to the FSAI’s food alert 2021.20, and 2021.20 update 1, SFC is extending the recall of its Chicken Poppets to all batches with best before dates up to, and including, 30 June 2022, due to the detection of Salmonella. Point-of-sale recall notices will be displayed in Tesco stores.
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.
Consumers are advised not to eat the implicated batches.
Posted in food bourne outbreak, food contamination, food death, 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 Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, outbreak, Salmonella, Salmonella in Chicken
Recall of Canis Purus
Product: Rund Menu frozen sausage (dog food).
Problem: presence of Salmonella.
In agreement with the AFSCA, Canis Purus is withdrawing from sale the product Rund Menu (frozen sausage – dog food) and is recalling it to consumers because of the presence of Salmonella.
Canis Purus asks its customers not to give this product to their pets and to return it to the point of sale, ANIMALS (Toleikstraat 13, 3960 Bree) where it was purchased. They will be reimbursed.
Product description
– Product name: Rund Menu
– Brand: Canis Purus
– Date of minimum durability (DDM) (“
Best before (or end)”): 01/12/2021 – Batch number: 201201
– Sales period: from 12/01/2020 to 02/19/2021
– Type of packaging: Frozen sausage
– Weight: 500 g / 1000 g
The product was sold via ANIMALS (Toleikstraat 13, 3960 Bree)
For any further information , contact:
Paredis Stef
0032 479 692 721
stef@animaux-bree.be
In the vegetable processing industry, the application of chlorine dioxide (ClO2) as a disinfectant solved in washing water to eliminate undesirable microorganisms harmful to consumers’ health and the shelf life of produce has been discussed for years. The disinfection efficacy depends on various factors, e.g., the location of microorganisms and the organic load of the washing water. The present study analyzed the sanitation efficacy of various concentrations of water-solved ClO2 (cClO2: 20 and 30 mg L−1) on Escherichia coli (1.1 × 104 cfu mL−1), Salmonella enterica (2.0 × 104 cfu mL−1) and Listeria monocytogenes (1.7 × 105 cfu mL−1) loads, located on the leaf surface of iceberg lettuce assigned for fresh-cut salads. In addition, it examined the potential of ClO2 to prevent the cross-contamination of these microbes in lettuce washing water containing a chemical oxygen demand (COD) content of 350 mg L−1 after practice-relevant washing times of 1 and 2 min. On iceberg leaves, washing with 30 mg L−1 ClO2 pronouncedly (1 log) reduced loads of E. coli and S. enterica, while it only insignificantly (<0.5 × log) diminished the loads of L. monocytogenes, irrespective of the ClO2 concentration used. Although the sanitation efficacy of ClO2 washing was only limited, the addition of ClO2 to the washing water avoided cross-contamination even at high organic loads. Thus, the application of ClO2 to the lettuce washing water can improve product quality and consumer safety. View Full-Text
The FSA is repeating advice to consumers following an updated recall linked to salmonella contamination.
SFC has issued an updated recall of chicken products because Salmonella Enteritidis (a food poisoning bug) has been found in some of these foods.
This update includes the original products identified in previous recalls as well as additional products.
Dr Colin Sullivan, Chief Operating Officer, FSA said:
‘The products are linked to two ongoing outbreaks of Salmonella Enteritidis (a food poisoning bug) in chicken from Poland.
‘The producer put additional controls in place to improve the safety of their products in November 2020. SFC has decided to withdraw and recall all of its chicken products produced before this date.
‘The FSA will be making additional checks to ensure the effectiveness of this withdrawal and recall.’
The full list of products is available in the food alert.
We are continuing to work with Food Standards Scotland (FSS), Public Health England (PHE), Public Health Scotland, Public Health Wales and the Public Health Agency in Northern Ireland as part of the ongoing investigation into two particular strains of Salmonella linked to frozen raw breaded chicken products from Poland.
We previously issued precautionary consumer advice in October 2020 and February 2021. Additional controls have been put in place by food businesses at production level. These changes to the production process are proving to be effective and we hope to see a further reduction in cases in the coming months as these products are removed from the food chain. While we continue these efforts, it is important that people carefully follow food hygiene advice.
Investigations are ongoing into identifying the source of the outbreaks at farm level in Poland. Should more products be identified actions to remove unsafe food will be taken.
Saheer Gharbia, Head of the Gastrointestinal Pathogens Unit of PHE’s National Infection Service, said:
‘While we appear to be past the peak of this outbreak, and case reporting rate has decreased in recent months, we are still detecting some cases through whole genome sequencing, so it is important that people carefully follow food hygiene advice. We continue to work closely with the Food Standards Agency to resolve the outbreak.
‘Salmonella generally causes a mild illness, although vulnerable groups like children under five years, the elderly, and those with weakened immune systems may experience more severe illness and may require hospitalisation. Symptoms of a Salmonella infection include diarrhoea, stomach cramps and sometimes vomiting and fever. Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.’
If consumers have bought any of the products in the updated recall, they can return them to the store where they were bought for a full refund.
We are encouraging consumers to always cook food at the right temperature and for the correct length of time to ensure any harmful bacteria are killed. Before serving these products, make sure they are steaming hot and cooked all the way through. When you cut into the thickest part of the meat, check that none of the meat is pink and that any juices run clear.
Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.
Only the products listed in the recall notice are affected. There is no need to change your shopping habits for chicken products.
Posted in food bourne outbreak, food contamination, food death, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, fsa, microbial contamination, Microbiology, outbreak, Salmonella, Salmonella in Chicken
SFC are recalling an extended range of SFC products because Salmonella has been found in some of their product ranges. This update extends the recall to all SFC products for certain dates, listed in the table below and adds an additional product, Little Hill Farm Chicken Breast Fillets. All batch codes are affected with best before dates up to and including 30 of June 2022. Products after this best before date are not affected.
The business put additional food safety controls in place in November 2020 to improve the safety of their products. They have now taken the precautionary step of recalling all products manufactured before the new and additional controls were put in place.
| SFC Crispy Dippers | |
|---|---|
| Pack size | 200g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Crispy Dippers (Halal) | |
|---|---|
| Pack size | 200g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Southern Fried Chicken Strips | |
|---|---|
| Pack size | 400g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Southern Fried Chicken Strips | |
|---|---|
| Pack size | 155g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Southern Fried Chicken Strips (Halal) | |
|---|---|
| Pack size | 155g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Mega Box | |
|---|---|
| Pack size | 1610g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Southern Fried Chicken Burgers | |
|---|---|
| Pack size | 228g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| Little Hill Farm Chicken Breast Fillets | |
|---|---|
| Pack size | 500g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Poppets | |
|---|---|
| Pack size | 190g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Poppets (Halal) | |
|---|---|
| Pack size | 190g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Take-Home Boneless Bucket | |
|---|---|
| Pack size | 650g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Take-Home Boneless Box | |
|---|---|
| Pack size | 600g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Take-Home Boneless Box | |
|---|---|
| Pack size | 625g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Take-Home Boneless Box | |
|---|---|
| Pack size | 550g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Take-Home Boneless Box (Halal) | |
|---|---|
| Pack size | 550g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
| SFC Chicken Nuggets | |
|---|---|
| Pack size | 200g |
| Batch code | All codes |
| Best before | Up to and including 30 of June 2022 |
The presence of Salmonella in the products listed above.
Symptoms caused by Salmonella usually include fever, diarrhoea and abdominal cramps.
Posted in food contamination, food death, 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 Testing, fsa, Salmonella, Salmonella in Chicken
nhibition of Salmonella by Lactobacillus has been a popular research topic for decades; however, the inhibition potential of chicken-derived Salmonella by chicken-derived Lactobacillus has not yet been studied. In this study, 89 strains of Lactobacillus from chicken intestines were isolated by national standard method, Gram staining, physiological, and biochemical experiments and molecular sequencing; The inhibition characteristics of 89 strains of chicken derived Lactobacillus against 10 strains Salmonella (S. Enteritidis SE05, SC31, SC21, SC72 SC74, SC79, SC83, SC87; S. bongori SE47; S. Typhimurium, SC85) were detected by agar inhibition zone, The results showed that the inhibition zone of 24 strains of chicken derived Lactobacillus was more than 10 mm, which indicated that the isolated chicken derived Lactobacillus could effectively inhibit the growth of Salmonella; The drug resistance and bile salt tolerance of these 24 strains were analyzed, The results showed that the standard strains LG and L76 were not resistant, and the other 22 Lactobacillus strains showed different degrees of resistance. The strains LAB24, LAB26, LAB53, LAB69, and L76 showed good tolerance at the concentration of 3 g/L bile salt; Caco-2 cell experiment and flow cytometry were used to analyze the inhibitory effect of chicken derived Lactobacillus on the adhesion of Salmonella to Caco-2 cells, The results showed that 16 probiotics could effectively inhibit the adhesion of Salmonella to Caco-2 cells. Twelve probiotics were identified by molecular biology. The results showed that L76 was Enterococcus faecalis, and the other 11 strains were Lactobacillus. View Full-Text
FoodWorld 