Category Archives: Salmonella

UK -Salmonella outbreak linked to British eggs

Posted on July 9, 2020 by | Leave a comment

Food Safety News

 

Almost 40 people are part of a Salmonella outbreak traced to eggs from the United Kingdom.

A spokesman for Public Health England told Food Safety News that it does not hold information on the date of onset of illness for all the patients.

“There have been 38 reported cases linked to this incident through analysis of whole genome sequencing data. Cases range in age from 6 months to 85 years; 19 are female and 19 are male. We are aware of two cases having been hospitalized,” the spokesman said.

A notification on the Rapid Alert System for Food and Feed (RASFF) portal from early July shows that eggs contaminated with Salmonella Enteritidis were subjected to physical or chemical treatment in the Netherlands, which was a commercial decision by the producer.

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Posted in 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 recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Salmonella in Eggs, Uncategorized

France – Leader Price brand 225g strong chorizo – Salmonella

Posted on July 9, 2020 by | Leave a comment

Oulah

wow, product recall, product recall, consumption, consumer, danger, health, product safety

ENCOUNTERED PROBLEM

Possible presence of Salmonella

PROPOSED SOLUTION

People who hold this product are asked not to consume it and to return it to the point of sale where it was purchased for reimbursement.

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

FURTHER INFORMATION

▸ Barcode
3263859482411

▸ Health
stamp FR 60.463.013 CE

▸ DLC
October 16, 2020

▸ Lots
• 16,902,265
• 16,902,271
• 16,902,274

▸ Contact customer service
For any additional information, you can contact the customer service by dialing the Toll Free Number: 0 800 35 00 00 (service and call free) from Monday to Friday from 8:30 am to 6:00 pm

▸ Source
https://www.leaderprice.fr/

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Posted in 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, Uncategorized

France – CASINO brand 225g strong chorizo – Salmonella

Posted on July 9, 2020 by | Leave a comment

Oulah

wow, product recall, product recall, consumption, consumer, danger, health, product safety

ENCOUNTERED PROBLEM

Possible presence of Salmonella

PROPOSED SOLUTION

People who hold this product are asked not to consume it and to return it to the point of sale where it was purchased for reimbursement.

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

FURTHER INFORMATION

▸ Barcode
3222475734892

▸ DLC
10/16/2020

▸ Lot
16902271

▸ Sale
Some of these products have however been marketed since July 01, 2020.

▸ Contact customer service
For any additional information, you can contact the customer service by dialing the Toll Free Number: 0 800 13 30 16 (service and free call) from Monday to Friday from 9h to 19h.

▸ Source
https://www.mescoursescasino.fr/

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Posted in 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, Uncategorized

Belgium -PREPARED FRESH GROUND AMERICAN, FRESH PREPARED MIXED AX, FRESH PREPARED PORK AX, FRESH PREPARED Veal AX, PREPARED BEEF AX, PREPARED COUNTRY SAUSAGE, PREPARED FRUIT, Salmonella

Posted on July 8, 2020 by | Leave a comment

AFSCA

Recall from the company VDS Food
Product: PREPARED FRESH GROUND AMERICAN, FRESH PREPARED MIXED AX, FRESH PREPARED PORK AX, FRESH PREPARED Veal AX, PREPARED BEEF AX, PREPARED COUNTRY SAUSAGE, PREPARED FRUIT, .
Problem: possible presence of Salmonella.

In agreement with the AFSCA, VDS Food withdraws the following products from the sale and recalls them to consumers following the possible presence of Salmonella spp  :

 

  • AMERICAN GROUND FRESH PREPARE, packaging with production date 03/07/2020, 04/07/2020 and 06/07/2020 and batch numbers: 3072020, 04072020 and 60720.
  • FRESH PREPARED MIXING AX, packaging with production date 07/03/2020, 04/07/2020 and 06/07/2020 and batch numbers: 30720, 4072020 and 06720.
  • FRESH PREPARED PORK AX, packaging with production date 02/07/2020, 03/07/2020 and 06/07/2020 and batch numbers: 2072020, 30720 and 60720.
  • FRESH PREPARED VEAL AX, packaging with production date 07/04/2020 and lot number 4072020
  • FRESH PREPARE BEEF AX, packaging with production date 07/04/2020 and batch numbers: 4072020
  • PREPARED CAMPAIGN SAUSAGE, packaging with production date 07/03/2020 and lot number 3072020
  • MERGUEZ PREPARE, packaging with production date 02/07/2020 and lot number: 2072020
  • FRESH CHIPOLATA PREPAREE, packaging with production date 02/07/2020 and lot number 2072020

 

VDS Food asks its customers not to consume the product and to bring it back to the point of sale in which it was purchased. VDS Food will reimburse you upon receiving the product concerned for return.

Product Description

  • Brand: VDS Food
  • Use by date (DLC) (“Consume until”) 06/07/2020, 07/07/2020, 08/07/2020 or 10/07/2020
  • Sales period: from 07/02/2020 to 06/07/2020
  • Type of packaging: white ravier with plastic film and 2 labels, one with the address VDS Food SA, 6 Avenue Leonard de Vinci, 1300 Wavre

The product has been distributed by: 

Name of the point of sale /

Distribution chain name

 Street + number Postal code Commune (city)
VDS Food SA 6 Avenue Leonard de Vinci 1300 wavre
VDS Food BXL SA Avenue Van Volxem 461 1190 Brussels

 

For any additional information , contact:
Madame Nancy Truyens
Nancy@vds-food.com

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Posted in afsca, 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, Uncategorized

Sweden – Lidl Sweden recalls Fresh sausages Ramslök & Garlic, Svea Lantkött – Salmonella

Posted on July 7, 2020 by | Leave a comment

Lidl

Lidl Sweden recalls Fresh sausage Ramslök & Garlic of the brand Svea Lantkött, after routine analyzes it has been found that the sausage can contain Salmonella.

Salmonella has been detected following a routine analysis. We would like to encourage all our customers who bought the sausage to come back to us with the product. The concerned best-before date 2020-07-17 has been sold in all Lidl Sweden stores. Salmonella poses no risk if you have heated the food to at least 70 degrees.

The recall affects only the product:

Article: Fresh sausage Frame onions & Garlic

Package size: 320g

Brand: Svea Lantkött

Best-before date: 2020-07-17

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Posted in 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, Uncategorized

Israel – MKF Group Ltd Product Recall – Salmonella and/or Listeria monocytogenes

Posted on July 7, 2020 by | Leave a comment

Ministry of Health

MKF Group Ltd. is Calling for the Recall of the Following Product:
1. Home-made Dumplings, 900 grams
2. Classic Dumplings, 800 grams
3. Meat-filled Blintzes (8 units, classic)
4. Chef’s Dumplings, 1700 grams
5. Chebureki 6 units (600 grams, classic)
6. Dumplings for Children, 600 grams
7. Juicy Meat-filled Dumplings (1500 grams)
8. Siberian-style Meat-filled Dumplings (900 grams)

Upon inspection by the Food Service in the Health Bureau, Center District, some of the
products were found to contain salmonella and/or listeria monocytogenes bacteria. In order
to protect the public’s health, it was decided to issue a voluntary recall of these products from
the following dates:
Product’s Name Barcode All Manufacturing
Dates Between and
Including:
All “Best Before” Dates
Between and
Including:
Home-made Dumplings, 900 grams 7290011585723 25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Classic Dumplings,
800 grams 7290011585693
25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Meat-filled Blintzes
(8 units, classic) 7290011585853
25.2.2020 to 10.6.2020 31.11.2020 to 10.12.2020
Chef’s Dumplings,
1700 grams 7290011585198
25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Chebureki 6 units
(600 grams, classic) 7290011585785
25.2.2020 to 10.6.2020 5.12.2020 to 10.12.2020
Dumplings for Children, 600 grams 7290011585266 25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Juicy Meat-filled Dumplings
(1500 grams) 7290011585266
25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Siberian-style Meat-filled Dumplings
(900 grams) 7290011585266
25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Consumers in possession of these products are urged not to consume them.
In coordination with the Food Service in the Ministry of Health, MKF Group Ltd. is taking
action to recall the products from the market.
In otherwise healthy individuals, salmonella may cause illness whose symptoms include fever, diarrhea (sometimes bloody), nausea, vomiting, and stomach aches. In rare cases,
complications may occur. Invulnerable individuals such as young children, the
immunosuppressed and the elderly, the bacteria may cause severe illness and sometimes even death.
Listeria Monocytogenes are bacteria that may cause illness in high-risk populations such as the immunosuppressed or the elderly and may induce miscarriage in pregnant women.
MKF Group Ltd. apologizes to its customer public and is taking actions to recall the
products from shelves.
For product returns, please contact us at 0532463584 or mkfgroup@gmail.com

 

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Salmonella, Uncategorized

Research – Thermal Resistance of Foodborne Pathogens and Enterococcus faecium NRRL B-2354 on Inoculated Pistachios

Posted on July 5, 2020 by | Leave a comment

JFP

ABSTRACT

Process control validations require knowledge of the resistance of the pathogen(s) of concern to the target treatment and, in some cases, the relative resistance of surrogate organisms. Selected strains of Escherichia coli O157:H7 (five strains), Listeria monocytogenes (five strains), and Salmonella enterica (five strains) as well as Salmonella Enteritidis phage type (PT) 30 and nonpathogenic Enterococcus faecium NRRL B-2354 were inoculated separately (as individual strains) onto inshell pistachios. The thermal tolerance of each strain was compared via treatment of inoculated pistachios to hot oil (121°C) or hot water (80°C) for 1 min. Survivor curves in hot oil or hot water (0.5 to 6 min, n = 6 to 15) were determined for one or two of the most resistant strains of each pathogen, as well as E. faecium NRRL B-2354 and Salmonella Enteritidis PT 30, and the Weibull model was fit to the data. A pilot-scale air-impingement oven was used to compare the thermal tolerance of E. faecium NRRL B-2354 and Salmonella Enteritidis PT 30 on pistachios with or without a brining pretreatment and at either dry (no steam) or 30% humidity (v/v) oven conditions. No significant difference in the time to a 4-log reduction in hot oil or hot water was predicted for any of the strains evaluated, on the basis of the 95% confidence interval. In the pilot-scale oven, E. faecium NRRL B-2354 was more thermally resistant than Salmonella in a broad set of differing treatments, treatment times, and temperatures. Salmonella is a suitable target pathogen of concern in pistachios for thermal processes because no other pathogen tested was more thermally resistant under the conditions evaluated. E. faecium NRRL B-2354 was at least as thermally resistant as Salmonella under all conditions evaluated, making it a good potential surrogate for Salmonella on pistachios.

HIGHLIGHTS
  • Salmonella Enteritidis PT 30 is a reasonable target strain for laboratory-based studies.
  • E. coli O157:H7 or L. monocytogenes were less thermally resistant than Salmonella.
  • E. faecium NRRL B-2354 was at least as thermally resistant or more so than Salmonella.
  • E. faecium NRRL B-2354 is a good potential thermal-treatment surrogate for pistachios.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Enterococcus faecium, Food Microbiology Research, Listeria, Listeria monocytogenes, Research, Salmonella, STEC E.coli, Uncategorized

Research – Salmonella Dublin Makes Inroads In The Beef Industry

Posted on July 4, 2020 by | Leave a comment

BV

 

Salmonella Dublin (S. Dublin) issues tend to garner more headlines today in the dairy industry than in beef, but it’s still an issue in the latter, says Jackson McReynolds.

The first reported incidence of S. Dublin in beef that McReynolds says he found recorded in literature was in California in 2014, though veterinarians have told him they identified cases of it as early as the 1960s.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Food Testing, Food Toxin, Research, Salmonella, Uncategorized

Research – Risk of Foodborne Illness from Pet Food: Assessing Pet Owners’ Knowledge, Behavior, and Risk Perception

Posted on July 3, 2020 by | Leave a comment

JFP

Pet food has been identified as a source of pathogenic bacteria, including Salmonella and Escherichia coli. A recent outbreak linked to Salmonella -contaminated pet treats infected over 150 people in the United States. The mechanism by which contaminated pet food leads to human illness has not been explicated. Pet owners’ food safety knowledge and their pet food handling practices have not been reported. This study evaluated pet owners’ food safety knowledge and pet-food handling practices through an online consumer survey. The survey consists of 62 questions and assesses (1) owners’ food safety knowledge and pet-food handling practices; (2) owners’ interaction with pets; (3) owners’ risk perception related to their own health, their children’s health, and their pets’ health. The survey was pilot-tested among 59 pet owners before distribution to a national consumer panel, managed by Qualtrics XM. All participants (n=1,040) were dog and/or cat owners in the United States. Almost all pet owners interacted with their pets (93%) and most cuddled, allowed their pets to lick them, and slept with their pets. Less than one-third of pet owners washed their hands with soap after interacting with their pets. Over half (58%) the owners reported washing their hands after feeding their pets. Most pet owners fed their pets dry pet food and dry pet treats. Some fed their pets raw meat or raw animal product (RAP) diets because they believed these diets to be beneficial to their pet’s overall health. Many owners (78%) were unaware of pet food recalls or outbreaks associated with foodborne pathogens. Less than 25% considered dry pet foods and treats as a potential source of foodborne pathogens. The findings of this study indicated the need for consumer education about pet food handling. The data collected can assist in developing more accurate risk assessment models and consumer education related to pet food handling.

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Posted in E.coli, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiology, Pathogen, pathogenic, Pet Food, Pet Food Testing, raw pet food, Research, Salmonella, Uncategorized

Australia -Five children hospitalized in backyard poultry Salmonella outbreak

Posted on July 3, 2020 by | Leave a comment

Food Safety News

 

Five children needed hospital treatment in an Australian state as part of a Salmonella outbreak linked to backyard poultry.

Queensland Health is investigating Salmonella Typhimurium infections predominantly among young children that had contact with backyard chickens.

As of June 26, there had been 17 cases reported across the state. Thirteen of these were children aged 11 years or younger. Five were hospitalized because of their illnesses.

 

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken, Uncategorized