Category Archives: Salmonella

Belgium – ALL FOODS – Chefs Prepared Products – Salmonella

Posted on February 15, 2021 by KSW | Leave a comment

Recall of ALL FOODS
Product: Prepared by the chef.
Problem: possible presence of Salmonella.In agreement with the AFSCA, ALL FOODS is withdrawing the “Chef’s Prepared” product from sale and is recalling it to consumers following the possible presence of Salmonella.

ALL FOODS asks its customers not to consume this product.

Product description Product
name: Prepared by the chef
Brand: ALL FOODS Use by
date (DLC): 27/02/2021
Batch number: 21-05-04
Sales period: from 08/02/2021 to 12/02 / 2021
Packaging: plastic jar with lid
Weight: 150g – 0.5kg – 1 kg

The product was sold via:
– Huan – Aarschotsesteenweg 571, 3300 Tienen
– Roomcentrale Driesen – Aarschotsesteenweg 1, 3130 Betekom
– Minako – Rode Kruisplein 12, 3940 Hechtel
– Proxy Bolderberg – St. Jobstraat 123, 3550 Zolder
– Hoegaards Broodje – Bogaardenstraat 36, 3000 Leuven
– Diego bvba – Mgr. Bremstraat 15, 3272 Testelt
– Frituur B&W – Westelsebaan 184, 3271 Averbode
– Hageland Zuivel – Aarschotsesteenweg 136, 3130 Betekom

For any further information , contact:
Michel Ceusters
Tel .: 016/63 59 51
info@all-foods.be

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Posted in afsca, food contamination, 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, microbial contamination, Microbiology, Salmonella

Singapore – Suspension of Hooi Kee Eating House’s Food Business Operations – Salmonella

Posted on February 15, 2021 by KSW | Leave a comment

Click to access joint-moh-sfa-media-release—suspension-of-hooi-kee-eating-house-s-food-business-operations.pdf

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Posted in food bourne outbreak, food contamination, 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, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella

Finland – Salmonella sickens 30 in Finland

Posted on February 15, 2021 by KSW | Leave a comment

Food Safety News

kswfoodworld Salmonella

At least 30 people have fallen ill after eating at a restaurant in Finland during the end of January.

An investigation by public health officials in the town of Kokkola, also known as Karleby, found Salmonella was behind the illnesses.

The first infection was recorded on Jan. 27 and no patients have been reported since Jan. 29. The most common symptoms include diarrhea, fever and abdominal pain.

Sigrid’s restaurant carried out cleaning and extensive disinfection after the suspicion of an outbreak was raised. Operations at the eatery are continuing as normal.

Frozen product suspected
Initially, no Salmonella was found in food and surface samples. Additional samples were taken in the restaurant, from staff and of the food.

Preliminary results show the suspected source of infection is a frozen product for use in commercial kitchens. Findings will be confirmed later in February after further investigations are completed. Sales of the implicated product have been suspended in the country, according to officials.

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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 Testing, foodbourne outbreak, outbreak, Salmonella

Ireland – Survey of the Microbiological Safety of Refrigerated Ready-to-eat (RTE) Spreads and Dips

Posted on February 12, 2021 by KSW | Leave a comment

FSAI

Refrigerated/fresh spreads and dips such as hummus, guacamole, meat and fish pâtés are popular ready-to-eat food items. New products enter the market regularly to facilitate consumer’s lifestyles for on-the-go snacking and portion control.

However, many of these products are capable of supporting the growth of Listeria monocytogenes and undergo no further cooking by the consumer prior to consumption, making them high risk foods.Plant-based dips such as fresh salsa and guacamole contain raw produce.

These are often made in large batches and if made under poor hygienic conditions and poorly refrigerated area risk for the growth of foodborne pathogens (Kendall et al., 2013). Since those products are generally not cooked, their microbiological quality relies on the combination of several hurdles including pH, presence of organic acids, use of preservatives and storage temperature.

Ingredient quality also has a major effect on the final product safety. Chefs may choose to use lower grade ingredients (e.g. bruised tomatoes) reserving higher quality for foods in which they are visible to the consumer (Kendall et al., 2013). Dicing or pureeing produce, typical for preparation of salsa and guacamole, creates a large cut surface area that can spread contamination and increases availability of nutrients that can support the growth of pathogens (Asplund et al., 1991; Weissinger et al., 2000).

Plant-based food items are projected to become more and more popular with vegetarian and vegan consumers looking for a good source of protein in order to meet their nutritional needs. However, foodborne outbreaks particularly with Salmonella have been linked to these types of products worldwide (Appendix 1).

Meat and fish spreads, such as chicken liver pâté and smoked salmon pâté and pastes are popular spreads. Within the meat category, liver pâtés are amongst the most popular with chicken/duck livers being the major ingredient. There are multiple recipes for the manufacture of these types of spreads with the cooking of the livers being a critical control point. However, if appropriate cooking processes are not applied, pathogens if present can survive and potentially grow to harmful levels in these types of products. For example,smoked fish such as salmon, trout or mackerel, used in the production of fish spreads, have been occasionally contaminated with Listeria monocytogenes and can survive if the cooking process is insufficient (Rørvik et al.,2000).

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Posted in food contamination, food handler, 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, Food Safety, Food Safety Alert, Food Technology, Food Temperature Abuse, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, Research, Salmonella

Belgium – Recall of Colruyt and OKay – Gyros (500g) – Salmonella

Posted on February 12, 2021 by KSW | Leave a comment

AFSCA

Recall of Colruyt and OKay
Product: prepackaged Gyros (500g).
Problem: presence of Salmonella.

During an internal control, the presence of Salmonella was observed in the prepackaged 500 g gyros bearing the expiry date (BBD) of 14/2/2021 .

In consultation with the AFSCA, Colruyt and OKay have therefore decided to withdraw the product concerned from sale.

Customers who have purchased this product are advised not to consume it and to bring it back to the store, where they will be reimbursed. In the meantime, all stores have removed this product from the shelves.

Product description:

For Colruyt:

Pre-packaged gyros (500g)
Best before date (Best before date): 2/14/2021
Sales period: from 5/2/2021 to 10/2/2021 inclusive
Item number: 11096

For OKay and OKay Compact:

prepackaged Gyros 500 g
Best before date (BBD): 2/14/2021
Sales period: from 5/2/2021 to 10/2/2021 inclusive
Item number: 15593

This product has been offered for sale in all OKay and OKay Compact stores as well as in the butcher’s counter of the following Colruyt stores:
CoMarkt Bouwel, Colruyt Maaseik, Colruyt Lanaken, Colruyt Stabroek, Colruyt Haacht, Colruyt Balen, Colruyt Antwerpen Jan Van Gent , Colruyt Antwerpen-Linkeroever, Colruyt Eppegem, Colruyt Hoboken, Colruyt La Calamine, Colruyt Evere, Colruyt Laken, Colruyt Schaerbeek (rue de Jerusalem), Colruyt Schaerbeek (Meiser), Colruyt Deurne Noord, Colruyt Moluytchillon, Colruyt Moluytchillon, Dampremy

For more information, customers can contact Colruyt Group Customer Service on 0800 99 124 .

Possible symptoms of Salmonella poisoning

Possible symptoms of poisoning caused by Salmonella are fever, abdominal cramps, and diarrhea. These symptoms usually appear within 12 to 48 hours of ingestion.

Symptoms usually last 4 to 7 days, and most people recover without specific treatment. Young children, pregnant women, the immunocompromised and the elderly are among the groups at risk. In these people, the symptoms can be severe enough to require hospitalization of the patient.

People who have consumed this product and who present this type of symptoms are invited to consult their doctor, notifying him of this consumption.

Contact person for journalists
Colruyt Group Press Service
Phone. : 0473 92 45 10

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Posted in afsca, food contamination, 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, microbial contamination, Microbiology, Salmonella, Uncategorized

2/23/2020	11	Salmonella Potsdam	Not Yet Identified	7	Active	Ended See Advice		✔	✔	✔
1/13/2021	10	Salmonella Miami	Not Yet Identified	61	Active	Ongoing See Advice		✔

Category Archives: Salmonella

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