Category Archives: Salmonella

France – Mostly children sick in French Salmonella outbreak

Posted on November 30, 2020 by KSW | Leave a comment

Mainly children are sick in a Salmonella outbreak in France linked to a type of dried sausage.

There have been 26 cases of salmonellosis, 17 of which concern children, identified by the National Reference Center for Salmonella at Institut Pasteur and Santé publique France in October and November. Those interviewed fell ill from Sept. 22 and ate dry sausages bought in the same store.

The link between Salmonella Bovismorbificans illness and consumption of dry cold meats manufactured by France Salaison was confirmed earlier this month by the Directorate General for Food (DGAL), the Directorate General for Health and Santé publique France. The company is based in Saint-Symphorien-sur-Coise in the Rhone region of France.

Potentially contaminated product has also been sent to Belgium, Luxembourg, Poland, Portugal and Slovenia.

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella

Canada – Food Recall Warning – Certain Metro brand products recalled due to Salmonella

Posted on November 30, 2020 by KSW | Leave a comment

CFIA

Recall details

Ottawa, November 28, 2020 – Metro Ontario Inc. is recalling certain Metro brand products from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

Recalled products

Brand	Product	Size	UPC	Codes
Metro	Fresh 2 Go Black Forest Ham Pinwheel	Various	Starts with 0238325	All units sold up to and including November 27, 2020
Metro	Beef Inside Round Alouette Stfd W/Spinach/Swiss Chees	Various	Starts with 0223355	All units sold up to and including November 27, 2020
Metro	Pork Loin Center Pinwheel Spinach Pepper Cheese	Various	Starts with 0219678	All units sold up to and including November 27, 2020
Metro	Pork Loin Centre Chops Boneless W/Spinach/Cheese	Various	Starts with 0215644	All units sold up to and including November 27, 2020
Metro	Salmon Torenado	Various	Starts with 0223622	All units sold up to and including November 27, 2020
Metro	Salmon Torenado	Various	Starts with 0223621	All units sold up to and including November 27, 2020
Metro	Rainbow Trout Stuffed With Vegetable & Cheese	Various	Starts with 0219859	All units sold up to and including November 27, 2020
Metro	Rainbow Trout Stuffed With Vegetable & Cheese	Various	Starts with 0219862	All units sold up to and including November 27, 2020
Metro	Haddock Vegetable Tournedos	Various	Starts with 0219153	All units sold up to and including November 27, 2020
Metro	Haddock Vegetable Cheese Tournedos	Various	Starts with 0219151	All units sold up to and including November 27, 2020
Metro	Cod Vegetable Roast	Various	Starts with 0219165	All units sold up to and including November 27, 2020
Metro	Cod Vegetable/ Cheese Tournedos	Various	Starts with 0219160	All units sold up to and including November 27, 2020
Metro	Tilapia Roast Stuffed Vegeable /Cheese	Various	Starts with 0219154	All units sold up to and including November 27, 2020
Metro	Tilapia Roast Stuffed With Vegetable & Cheese	Various	Starts with 0219155	All units sold up to and including November 27, 2020
Metro	Spinach-Fruit Salad W/Nuts	180 g	Starts with 0226644	All units sold up to and including November 27, 2020
Metro	Spinach and Fruit Salad Supersize 400G with Nuts	400 g	Starts with 0204590	All units sold up to and including November 27, 2020
Metro	Tropical Green Juice	350 ML	Starts with 0222482	All units sold up to and including November 27, 2020
Metro	Tropical Green Juice	500 ML	Starts with 0235094	All units sold up to and including November 27, 2020
Metro	Hawaiian Green Juice	350 ML	Starts with 0222473	All units sold up to and including November 27, 2020
Metro	Hawaiian Green Juice	500 ML	Starts with 0235092	All units sold up to and including November 27, 2020
Metro	F2GO Kale-Quinoa Wrap with Hummus	Various	Starts with 0222762	All units sold up to and including November 27, 2020

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store 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.

Background

This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Public enquiries and media

Public enquiries: Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations: Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca

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Posted in Bacteria, bacterial contamination, food contamination, 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

Canada – Updated Food Recall Warning – Fresh Attitude brand Baby Spinach recalled due to Salmonella

Posted on November 30, 2020 by KSW | Leave a comment

CFIA

Recall details

Ottawa, November 28, 2020 – The food recall warning issued on November 27, 2020 has been updated to include additional precision on distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Vegpro International is recalling Fresh Attitude brand Baby Spinach from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

The following products have been sold in Ontario, Quebec, and New Brunswick and may have been distributed in other Atlantic provinces.

Recalled products

Brand	Product	Size	UPC	Codes
Fresh Attitude	Baby Spinach	312 g	8 88048 00028 8	Best Before 2020 DE 04
Fresh Attitude	Baby Spinach	142 g	8 88048 00004 2	Best Before 2020 DE 04 Best Before 2020 DE 05

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Background

This recall was triggered by the company. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

2020-11-26 – Fresh Attitude brand Baby Spinach recalled due to Salmonella

Product photos

Printer ready version of photos

Public enquiries and media

Company information: Vegpro International: Customer Service 1-877-613-5700

Public enquiries: Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations: Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca

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Posted in Bacteria, bacterial contamination, CFIA, food contamination, 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, Salmonella

Canada – Updated Food Recall Warning – Fresh Attitude brand Baby Spinach recalled due to Salmonella

Posted on November 30, 2020 by KSW | Leave a comment

CFIA

Recall details

Ottawa, November 27, 2020 – The food recall warning issued on November 26, 2020 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Recalled products

Brand	Product	Size	UPC	Codes
Fresh Attitude	Baby Spinach	312 g	8 88048 00028 8	Best Before 2020 DE 04
Fresh Attitude	Baby Spinach	142 g	8 88048 00004 2	Best Before 2020 DE 04 Best Before 2020 DE 05

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Background

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

2020-11-26 – Fresh Attitude brand Baby Spinach recalled due to Salmonella

Product photos

Printer ready version of photos

Public enquiries and media

Company information: Vegpro International: Customer Service 1-877-613-5700

Public enquiries: Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations: Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca

Report a problem on this page

Leave a comment

Posted in Bacteria, bacterial contamination, CFIA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Salmonella

Research – Attributing Human Foodborne Diseases to Food Sources and Water in Japan Using Analysis of Outbreak Surveillance Data

Posted on November 29, 2020 by KSW | Leave a comment

Journal of Food Protection

ABSTRACT

In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relationship between foodborne diseases and food sources. This study aimed to provide information on the proportions of foodborne diseases caused by seven major causative pathogens (Campylobacter spp., Salmonella, enterohemorrhagic Escherichia coli [EHEC], Vibrio parahaemolyticus, Clostridium perfringens, Staphylococcus aureus, and norovirus) attributed to foods and to explore factors affecting changes in these source attribution proportions over time using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were assigned to the single-food category in question, and complex-food outbreaks were classified under each category proportional to the estimated probability. During 2007 to 2018, 8,730 outbreaks of foodborne diseases caused by seven pathogens were reported, of which 6,690 (76.6%) were of unknown source. We estimated the following source attribution proportions of foodborne diseases: chicken products (80.3%, 95% uncertainty interval [UI] 80.1 to 80.4) for Campylobacter spp.; beef products (50.1%, UI 47.0 to 51.5) and vegetables (42.3%, UI 40.9 to 45.5) for EHEC; eggs (34.6%, UI 27.8 to 41.4) and vegetables (34.4%, UI 27.8 to 40.8) for Salmonella; finfish (50.3%, UI 33.3 to 66.7) and shellfish (49.7%, UI 33.3 to 66.7) for V. parahaemolyticus; grains and beans (57.8%, UI 49.7 to 64.9) for S. aureus; vegetables (63.6%, UI 48.5 to 74.6), chicken products (12.7%, UI 4.6 to 21.5), and beef products (11.1%, UI 8.5 to 13.1) for C. perfringens; and shellfish (75.5%, UI 74.7 to 76.2) for norovirus. In this study, we provide the best available evidence-based information to evaluate the link between foodborne diseases and foods. Our results on source attribution for Campylobacter spp. and EHEC suggest that the strict health regulations for raw beef were reflected in the proportions of these diseases attributed to this food.

HIGHLIGHTS

Source attribution proportions of foodborne diseases in Japan were estimated.
Source attribution was useful to guide interventions and evaluate their effect.
Strict health regulations for raw beef affected source attribution proportions.

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Posted in Bacteria, bacterial contamination, Campylobacter, Clostridium perfringens, EHEC, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Testing, Norovirus, Salmonella, Staphylococcus aureus

Research – Quantification of survival and transfer of Salmonella on fresh cucumbers during waxing

Posted on November 28, 2020 by KSW | Leave a comment

Journal of Food Protection

Cucumbers found in retail markets are often waxed to improve visual appeal and retard moisture loss. This waxing may affect bacterial survival and the waxing process may facilitate cross-contamination between cucumbers. This study assessed survival of Salmonella on waxed and un-waxed cucumbers and the potential for Salmonella cross-contamination during the waxing process. Fresh waxed or un-waxed cucumbers were spot-inoculated with a Salmonella enterica cocktail. Three different wax coatings (mineral oil, vegetable oil, or petroleum wax) were manually applied to un-waxed cucumbers using polyethylene brushes. Salmonella transfer from inoculated cucumbers to brush or to un-inoculated cucumbers was quantified. Higher Salmonella concentrations were observed on waxed cucumbers during the first 3 days of storage but the final concentration on un-waxed cucumbers was higher than on waxed cucumbers at the end of storage, regardless of storage temperature. Wax formulation did affect survival of Salmonella inoculated directly into waxes, with the significant decline in Salmonella populations observed in vegetable-based wax coating, but with populations unchanged over 7 days at 7 or 21 °C in mineral oil-based and petroleum-based waxes. Salmonella cells could transfer from inoculated un-waxed cucumbers to brushes used for waxing and then to un-inoculated cucumbers during waxing. Significantly higher log percent transfer to brushes was observed when cucumbers were waxed with vegetable oil (0.71 log percent, P = 0.00441) vs. mineral oil (0.06 log percent) or petroleum (0.05 log percent). Transfer to un-inoculated cucumbers via brushes was also quantified (0.18 to 0.35 log percent transfer). Salmonella remaining on contaminated cucumbers after waxing could be detected for up to 7 days, and Salmonella survived better on cucumbers treated with a petroleum-based wax. These findings should be useful in managing risk of Salmonella contamination in cucumbers during post-harvest handling.

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Posted in food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Technology, Research, Salmonella, Technology

Research – Characterization and Source Investigation of Multidrug-Resistant Salmonella Anatum from a Sustained Outbreak, Taiwan

Posted on November 28, 2020 by KSW | Leave a comment

CDC

kswfoodworld salmonella

Abstract

An ongoing outbreak of multidrug-resistant Salmonella enterica serovar Anatum began in Taiwan in 2015. Pork and poultry were identified as vehicles for transmission. Contaminated meat contributed to the high rate of infections among children. Nearly identical Salmonella Anatum strains have been identified in the United Kingdom, the United States, and the Philippines.

Nontyphoidal Salmonella (NTS) is a major cause for foodborne diseases worldwide. In Taiwan, the ambient climate and flourishing pig-raising industry makes NTS infections rampant. As in other countries, salmonellosis was primarily caused by Salmonella enterica serovars Enteritidis and Typhimurium in Taiwan (1), but rare serovars such as Salmonella Goldcoast have appeared in recent years (2). Recommended antimicrobial treatment options for salmonellosis include fluoroquinolones and extended-spectrum cephalosporins (1). However, resistance to these antibiotics has been emerging in many countries, leading to increased disease prevalence, disease severity, and death and the requirement of last-line antimicrobial drugs (e.g., carbapenems) (3–5).

Since 2015, northern Taiwan has seen an increase in Salmonella infections, caused by previously rare Salmonella Anatum. The infections were also reported in central Taiwan, indicating that this outbreak had already prevailed throughout the entire island (6). Co-resistance to ceftriaxone and ciprofloxacin are the main feature of the outbreak clone. Evidence from epidemiologic, laboratory, and supply-chain investigations identified raw pork and poultry as the vehicle for spread of this strain. More important, genomic comparisons against the global public database indicated that this clone has appeared in Europe, Asia, and America. Given the increasing globalization of foodstuffs, these findings prompt an urgent global sharing of whole-genome sequencing (WGS) data to facilitate disease surveillance and early recognition of international foodborne outbreaks (7,8).

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Posted in food bourne outbreak, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, outbreak, Research, Salmonella, Salmonella in Chicken

UK – Happy Hounds Wales Ltd recalls frozen raw dog food products because of the possible presence of Salmonella

Posted on November 27, 2020 by KSW | Leave a comment

FSA

Happy Hounds Wales Ltd is taking the precautionary step of recalling a number of raw dog food products because they may contain salmonella.

Product details

Frozen Beef Kidney
Pack size	1kg
Batch code	962
Best before	26 October 2021

Frozen Whole Heart
Pack size	Individual Item
Batch code	962
Best before	26 October 2021

Frozen Chicken and Beef Sleeve
Pack size	1kg
Batch code	1344/962
Best before	2 November 2021

Frozen Lamb and Beef Sleeve
Pack size	1kg
Batch code	962-966
Best before	4 November 2021

Frozen Diced Heart
Pack size	1.5kg
Batch code	962
Best before	26 October 2021

Risk statement

The products listed above may contain salmonella. Salmonella is a bacterium that can cause illness in humans and animals. The product could therefore carry a potential risk because of the presence of salmonella, either through direct handling of the pet food, or indirectly, for example from pet feeding bowls, utensils or contact with the faeces of animals.

In humans, symptoms caused by salmonella usually include fever, diarrhoea and

abdominal cramps. Infected animals may not necessarily display signs of illness, but

symptoms can include diarrhoea.

Action taken by the company

Happy Hounds Wales Ltd is recalling the above products on a precautionary basis. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the product.

Customer Notice: Happy Hounds Wales Ltd recalls frozen raw dog food(Opens in a new window)

Our advice to consumers

(pet owners): If you have bought any of the above products do not use them. Instead, return them to the store from where they were bought for a full refund. When handling and serving raw pet food it is always advised to clean utensils and feeding bowls thoroughly after use. Consumers should wash hands thoroughly after handling raw pet food, bowls, utensils or after contact with the faeces of animals. Raw pet food should be stored separately from any food (especially ready to eat foods). Care should be taken when defrosting to avoid cross contamination of foods and surfaces.

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Posted in Animal Feed, Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, Pet Food, Pet Food Testing, raw pet food, Salmonella, Salmonella Dog Food

Sweden – Lidl Sweden is recalling Organic Flaxseeds, the Alesto brand – Salmonella

Posted on November 27, 2020 by KSW | Leave a comment

LMV

Lidl Sweden is recalling Organic Flaxseeds of the Alesto brand. After routine analyzes, it has been shown that the product may contain salmonella.

LIDL

Lidl Sweden is recalling Organic Flaxseeds from the Alesto brand, after routine analyzes it has been shown that the product may contain Salmonella.

Salmonella has been detected after a routine analysis. We would like to encourage all our customers who bought the product to come back to us with the product. The relevant best-before date 2021-07-08 has been sold in all of Lidl Sweden stores. Salmonella poses no risk if you have heated the food to at least 70 degrees.

The recall only concerns the product:

Article: Organic Flaxseeds

Pack size: 500g

Brand: Alesto

Best-before date: 2021-07-08

Other best-before dates or other Alesto products are not affected. We at Lidl Sweden apologize and take what happened seriously. Consumers who have purchased the product are welcome to return it to the place of purchase, or to the nearest Lidl store. Of course, customers get their money back, even without presenting a cash receipt.

Facts Lidl’s quality checks
In addition to Lidl Sweden’s suppliers being certified with IFS (International Featured Standard), BRC (British Retail Consortium) or FSSC 22000 (Foundation Food Safety System Certification), Lidl Sweden performs regular unannounced on-site inspections at suppliers (performed by accredited institution). We go further than required by law and also test all products in external accredited laboratories to ensure that our products meet the highest quality.

Contacts

Press department Lidl Sweden

08-5555 7195press@lidl.se

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RASFF Alerts – Salmonella – Frozen Minced Chicken – Chicken Broiler Fillets – Black Pepper – Venison Trimmings – Pine Nuts – Broiler Livers – Eggs – Chicken Meat – Chicken Half Breasts

Posted on November 27, 2020 by KSW | Leave a comment

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen minced chicken from Lithuania in Lithuania

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken broiler fillets from Poland in Lithuania

RASFF

Salmonella enterica ser. Poona (present /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Rubislaw (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella (presence /25g) in frozen venison trimmings from Spain, via Estonia in Estonia

RASFF

Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Javiana (presence /25g) and Salmonella enterica ser. Schwarzengrund (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella (presence /25g) in pine nuts from Turkey in Italy

RASFF

Salmonella enterica ser. Enteritidis (detected) in environment of egg laying facility from Poland in Poland

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken broiler livers from Poland in Lithuania

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in eggs intended to be processed from Poland in Italy

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in frozen chicken half breasts from Brazil in Spain

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken meat from Hungary, via Slovenia in Italy

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Eggs

Category Archives: Salmonella

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