Category Archives: Salmonella

RASFF Alert – E.coli – Betel Leaves

Posted on May 9, 2020 by | Leave a comment

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RASFF – Escherichia coli (58000 CFU/g) and Salmonella (1 out of 5 /25g) in betel leaves from Sri Lanka

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Posted in E.coli, 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, Food Toxin, RASFF, Salmonella, Uncategorized

RASFF Alert – Animal Feed – Salmonella – Soybean Cakes

Posted on May 9, 2020 by | Leave a comment

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RASFF – Salmonella (presence /25g) in soybean cakes from Ukraine in Poland

 

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Posted in Animal Feed, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, RASFF, Salmonella, Uncategorized

Research – 166 sick: Over half under 5 from Salmonella in pet bearded dragons

Posted on May 9, 2020 by | Leave a comment

barf Blog 

We investigated an outbreak of human Salmonella infections resulting from serotypes Cotham and Kisarawe, predominately occurring among children. An outbreak of illnesses was identified in persons with exposure to pet bearded dragon lizards. Human and animal health officials, in cooperation with the pet industry, conducted epidemiologic, traceback and laboratory investigations. Onsite sampling was conducted at two US breeding facilities, one foreign breeding facility, and a large pet retail chain. A total of 166 patients in 36 states were identified with illness onset dates from 02/2012-06/2014. The median patient age was 3 years (range, <1-79 years), 57% were aged ≤5 years, and 37% were aged ≤1 year. Forty-four patients (37%) were hospitalized, predominantly children. Sampling at breeding facilities and a national pet store chain resulted in isolation of outbreak serotypes at each facility; isolation proportions ranged from 2%-24% of samples collected at each facility.

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

France – Product Recall: White Label Medium Size Fresh Eggs – Salmonella

Posted on May 7, 2020 by | Leave a comment

Oulah 

Nature of product
Medium-sized fresh eggs

▸ Presentation
• Boxes x10
• Trays x30

▸ Barcode
• 3560070392742 (Boxes x10)
• 3560070432080 (Trays x30)

▸ Recommended Consumption Date (DCR)
All DCRs from April 27 to May 14, 2020 included

▸ Code written on the affected eggs
3FRMDB08

▸ Packing center no. On the box
FR 32 066 020

▸ Contact customer service
For any additional information, you can contact the Carrefour consumer service by dialing Crystal N ° 09 69 39 7000 (call not surcharged from a landline).

▸ Source
https://www.carrefour.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, Salmonella in Eggs, Uncategorized

France -30 fresh eggs, medium size, neutral brand – Salmonella

Posted on May 7, 2020 by | Leave a comment

Oulah

 

▸ Nature of the product
30 neutral fresh eggs medium size

▸ Presentation
Trays x30

▸ Barcode
3282071573172

▸ Recommended date of consumption (DCR)
May 8 and 10, 2020 included

▸ Code written on the affected eggs
3FRMDB08

▸ Packing center no. On the box
FR 32 066 020

▸ Contact customer service
The “Matines Company” is at the disposal of consumers to answer their questions at the following telephone number: 0800 100 806.

▸ Source
https://www.carrefour.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, Salmonella in Eggs, Uncategorized

France – Product recall: Matines brand eggs – Salmonella

Posted on May 7, 2020 by | Leave a comment

Oulah

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

Shell Egg Presentation

▸ Presentation
• Boxes x6
• Boxes x10
• Boxes x12
• Trays x20

▸ Recommended Consumption Date (DCR)
All DCRs from April 27 to May 14, 2020 included

▸ Code written on the affected eggs
3FRMDB08

▸ Packing center no. On the box
FR 32 066 020

▸ Contact customer service
The “Matines Company” is at the disposal of consumers to answer their questions at the following telephone number: 0800 100 806

▸ Source
https://www.auchan.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, Salmonella in Eggs, Uncategorized

France – Product recall: Tray of 20 large standard eggs from ARRADOY brand -Salmonella

Posted on May 7, 2020 by | Leave a comment

Oulah

 

Date of minimum durability (on the box)
from 04/27 to 05/18/2020

▸ Lot
3FRMDB678 on the egg and lot 06 on the box

▸ Consumer service contact
ARRADOY is at the disposal of consumers to answer their questions on the telephone number: 05.59.37.00.39.

▸ Source
https://www.carrefour.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, Salmonella in Eggs, Uncategorized

France – NETTO brand eggs -Salmonella

Posted on May 7, 2020 by | Leave a comment

Oulah Salmonella Eggs Food Poisoning Food Safety

ENCOUNTERED PROBLEM

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.

▸ Presentation
• x6
boxes
• xlO boxes
• x12 boxes • x30 trays

▸ Recommended Consumption Date (DCR)
All DCRs from April 26 to May 14, 2020 included

▸ Code written on the affected eggs
3FRMDB08

▸ Packing center not on the box
FR 32 066 020

▸ Contact customer service
The “Matines Company” is at the disposal of consumers to answer their questions at the following telephone number: 0800 100 806.

▸ Source
https://www.netto.fr/

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Posted in food contamination, food handler, 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, Salmonella in Eggs, Uncategorized

France -Carrefour Recall – Minced Pork. Possible Salmonella.

Posted on May 6, 2020 by | Leave a comment

AFSCA

Following a check and as a precautionary measure in order to guarantee consumer safety, the company WESTVLEES requests to withdraw from trade the PIG AX 250G and 500G sold in the BUTCHER department of certain Carrefour stores in Belgium and reminds consumers of this following possible presence of Salmonella.

Description of products:

Name: HACHE PORC 250G
EAN code: 5400101248915
Expiration date (DLC): 05/07/2020
Lot number: 218

Name: HACHE PORC 500G
EAN code: 5400101027879
Expiration date (DLC): 06/05 / 2020
Lot number: 218

All of the products have been withdrawn from sale. Some of these products were, however, marketed on the Belgian market before the withdrawal measure. It is therefore recommended that people who hold the product described above not consume it, destroy it or return it to the point of sale where they will be reimbursed.

 

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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

Research – Common ways to cook chicken at home may not ensure safety from pathogens

Posted on May 4, 2020 by | Leave a comment

Science Daily

For home cooks, widespread techniques for judging doneness of chicken may not ensure that pathogens are reduced to safe levels. Solveig Langsrud of the Norwegian Institute of Food, Fisheries and Aquaculture Research and colleagues present these findings in the open-access journal PLOS ONE on April 29, 2020.

Chicken can harbor the bacterial pathogens Salmonella and Campylobacter. High temperatures can kill these microbes, but enough may survive to cause illness if meat is undercooked. Recommendations for monitoring doneness vary widely, and the prevalence and safety of methods commonly used by home cooks have been unclear.

To help clarify consumers’ chicken cooking practices, Lansgrud and colleagues surveyed 3,969 private households across five European countries (France, Norway, Portugal, Romania, and the U.K.) on their personal chicken cooking practices. They also interviewed and observed chicken cooking practices in 75 additional households in the same countries.

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Posted in Campylobacter, Food Microbiology Research, Research, Salmonella, Salmonella in Chicken, Uncategorized