Category Archives: Salmonella

USA – U.S. among countries sent Brazil nuts contaminated with Salmonella

U.S. among countries sent Brazil nuts contaminated with Salmonella

UK – Nearly 100 sick in UK outbreak linked to nuts; some sent to U.S.

Nearly 100 sick in UK outbreak linked to nuts; some sent to U.S.

Luxembourg – FRUIT & NUT BARS – BRAZIL & SULTANA (WITH PEANUTS AND ALMONDS) – PACKAGING: INDIVIDUAL OR MULTIPACK (3X) OF THE EAT NATURAL BRAND AND NATURAL BAR FRUIT & NUT OF THE HEMA BRAND – POSSIBLE PRESENCE OF SALMONELLA

SAP

Last name FRUIT & NUT BARS – BRAZIL & SULTANA (with peanuts and almonds) – packaging: individual or multipack (3x)
Mark NATURAL EAT
Unit 50 g
Bar code Individual: 50 g – EAN 50676262

Multipack: 3 X 50 g – EAN 5013803666149

Date of Minimum Durability (DDM) August 2020 to June 2021

NEW

Last name NATURAL BAR Fruit & nut
Mark HEMA
Unit 45 g
Article number 10.41.0001
Date of Minimum Durability (DDM) all

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 individuals and the elderly. People who have consumed these products and who present these symptoms are advised to consult a doctor, notifying him of this consumption.

The sale of the products is confirmed in various points of sale in Luxembourg.

Source of information: Mandatory notification and RASFF (Rapid Alert System for Food and Feed)

Communicated by: Government Commission for Quality, Fraud and Food Safety .

France – HEMA brand natural fruit & nut bar – Salmonella

ENCOUNTERED PROBLEM

Presence of salmonella

PROPOSED SOLUTION

Anyone in possession of this item is asked not to consume it and return it to a HEMA store. The amount of their purchase will then be refunded with or without a receipt.

Foodborne illness caused by Salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Article number
10.41.0001

▸ Contact
customer service For more information, please contact HEMA customer service: 01 40 39 94 61 We apologize for this inconvenience.

▸ Source
https://www.hema.com/


https://www.oulah.fr/rappel-produit-natural-bar-fruit-nut-de-marque-hema/

Iceland – Salmonella in an energy bar

Mast

Matvælastofnun warns against consuming Eat Natural energy bars from the British company Hand2mouth, which Costco imports and sells in its store due to the risk of salmonella. Costco in Iceland has contacted its customers who have purchased the product and recalled it, in consultation with the Health Inspectorate of the Hafnarfjörður and Kópavogur areas.

The recall only applies to the following cycles:

  • Product: Brazil & sultana with peanuts and almonds 
  • Brand: Eat Natural 
  • Size and bar code: 
    35g pcs. 96003787 
    4x 35g package 5013803666712 
    50g pcs. 50676262 
    3x 50g package 5013803666149
    12x 50g box 50138803621247
    20x 50g various types 5013803666385
  • Best for: AUGUST 2020, SEP 2020, OCT 2020, NOV 2020, DEC 2020, JAN 2021, FEB 2021, MAR 2021, APR 2021, MAY 2021, JUNE 2021, JUL 2021
  • Distribution: Costco and Heimkaup store

Energy bar - salmonella

Customers can get their product refunded according to the instructions in Costco’s press release below. 

Related material

Updated 27.08.20 at 13:18

Canada – Picoudi brand microgreens recalled due to Salmonella

CFIA

Recall details

Ottawa, August 28, 2020 – Les Jardins Picoudi is recalling Picoudi brand microgreens from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

The ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ) transmitted an alert to the news media concerning the affected products (in French only).

Product

Brand Product Size UPC Codes
Picoudi Organic Broccoli Microgreens 35 g 8 13526 00001 6 3 233
Picoudi Organic Broccoli Microgreens 75 g 8 13526 00011 5 3 233
Picoudi Organic Arugula Microgreens 35 g 8 13526 00006 1 3 233
Picoudi Organic Arugula Microgreens 75 g 8 13526 00016 0 3 233
Picoudi Organic Coriander Microgreens 35 g 8 13526 00005 4 3 233
Picoudi Organic Coriander Microgreens 75 g 8 13526 00015 3 3 233

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 MAPAQ. A food safety investigation is being conducted. If other high-risk products are recalled, the Canadian Food Inspection Agency (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

UK – Holland & Barrett recalls several of its products because of the possible presence of salmonella

FSA

Holland & Barrett has taken the precautionary step of recalling several of its products containing Brazil nuts because they may contain salmonella.

Product details

Broken Brazil Nuts
Pack size 100g, 300g, 400g
Batch code 145450, 145765, 145571, 145816, 146021, 146807, 146125, 146569,147201, 145506
Best before March 2021, May 2021
Healthy Heart
Pack size 200g
Batch code 146936
Best before March 2021
Mixed Nuts and Raisins
Pack size 200g
Batch code 145118, 146049
Best before October 2020, February 2021
Mixed Nuts and Raisins
Pack size 1kg
Batch code 145968, 146070, 146871, 147011
Best before December 2020, March 2021

Risk statement

The products listed above may be contaminated with salmonella. Symptoms of salmonella usually include fever, diarrhoea and abdominal cramps.

Action taken by the company

Holland & Barrett is recalling the above products. 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 above products.

Our advice to consumers

If you have bought the above products, do not eat them. Instead, return them to the store from where they were bought for a full refund.

Research -Erythrosine B (Red Dye No. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice

Wiley Online

The objectives of this study were to evaluate the efficacy of erythrosine B (ERY, Red No. 3)‐mediated photodynamic therapy (PDT) for inactivating Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato juice. The inoculated tomato juice was subjected to xenon light (E − L+), ERY (E + L−), or xenon light and ERY combination (E + L+) treatments. Treatment with E + L+ for 15 min decreased the cell counts of E. coli O157:H7, . Typhimurium, and L. monocytogenes by 6.77, 2.74, and 6.43 log CFU/mL, respectively, without generating sublethally injured cells. The cell count reductions of E. coli O157:H7 and L. monocytogenes in the E + L+ treatment group were higher than the sum of cell count reductions in the E − L+ and E + L− treatment groups, which indicated the synergistic activity of the treatment combination. The 3d and 5d values calculated by the Weibull model indicated that . Typhimurium exhibited higher resistance to the E + L+ treatment than the other two pathogens. Compared with control group, the E + L+ treatment group exhibited higher lycopene content and * (red) value, whereas the pH value and sensory attributes were not significantly ( > .05) altered. These results suggest that ERY‐mediated PDT can be potentially applied to control foodborne pathogens in tomato juice products without negatively affecting the product quality.

Research – Enhanced elimination of Salmonella Typhimurium and Campylobacter jejuni on chicken skin by sequential exposure to ultrasound and peroxyacetic acid

Wiley Online

The present study investigated the effects of combined ultrasound (37 kHz, 380 W for 5 min) and peroxyacetic acid (PAA; 50–200 ppm) treatment on the reduction of Salmonella Typhimurium and Campylobacter jejuni on chicken skin. Ultrasound was not sufficient to inactivate . Typhimurium (0.48 log CFU/g reduction) or C. jejuni (0.25 log CFU/g reduction), whereas PAA significantly ( < .05) reduced . Typhimurium (0.93–1.59 log CFU/g reduction) and C. jejuni (0.77–1.52 log CFU/g reduction). However, maximum reductions of 2.21 and 2.08 log CFU/g were observed for . Typhimurium and C. jejuni , respectively, for combined treatment with 5 min of ultrasound and 200 ppm PAA. Our results indicate that a combination of ultrasound treatment for 5 min and 200 ppm PAA was more effective in reducing . Typhimurium and C. jejuni compared to the individual treatments, without significantly affecting the color or texture of the chicken skin, thus, demonstrating its potential to increase the microbial safety during poultry processing.

Research – Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh‐cut apples

Wiley Online

Multiple formulations of edible coating solutions were developed and evaluated for their ability to maintain the quality and minimize populations of foodborne bacteria on fresh‐cut apples. Fresh‐cut apples were artificially inoculated with Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes , and dip‐treated with coating solutions. Changes in populations of pathogens and molds and yeasts (M&Y) were evaluated after solution treatments and during storage at 4°C for 35 days. Changes in color, texture firmness, and weight loss during storage were also determined. Among the formulations, the solution containing 1% of three organic acids (acetic, lactic, and levulinic acids), 2% N‐acetyl‐l‐cysteine or L‐cysteine with 0.5% chitosan demonstrated the best effectiveness for the simultaneous reduction of pathogenic and spoilage microorganisms, control of browning, and maintenance of the quality of fresh‐cut apples. The treated apple slices had nondetectable pathogens and M&Y (<1 log CFU) and the least quality changes for 35‐day storage. The developed solutions can be used at processing plants, retail stores, or homes to protect fresh‐cut apples or other fresh‐cut fruits and vegetables from microbiological and quality deterioration.