Category Archives: Salmonella

Belgium – Poultry logs from the Fiers brand – Salmonella

Posted on April 25, 2024 by | Leave a comment

afsca

boomstammetjes

In agreement with the FASFC, Fiers NV is withdrawing Fiers brand poultry logs from sale and recalling them from consumers due to the possible presence of Salmonella.

Fiers NV asks its customers not to consume this product and to return it to the point of sale where it was purchased, where it will be refunded.

Product Description

  • Product name: poultry logs
  • Brand: Proud
  • Consumption deadlines (DLC = Consume until”) and batches:
    • 04/23/202, lot: 105932-105963-105873
    • 04/24/2024, lot: 105963-106140
    • 04/25/2024, lot: 106153
  • Sales period: from 04/16/24 until 04/18/24
  • Type of packaging: plastic container
  • Contents and weight: 2 pieces (approximately 0.260 grams) or 12 pieces (approximately 1.620 grams)

The product was sold via different points of sale in Belgium:

  • Dameat, Gipsweg4, 9940 Ertvelde
  • Olivier Van Lysebeth, Octaaf De Kerchove 115, 1501 Buizingen
  • Aquality nv, Kattegatstraat 301-307, 8380 Zeebrugge
  • Chris en Carla, Stationstraat 338, 1770 Liedekerke
  • Ad Merelbeke, Gaversesteenweg 2, 9820 Merelbeke
  • Leuzoise, Rue du gard 32, 700 Leuze-En -Hainaut
  • GB Nieuwpoort, Albert I laan 213, 8620 Nieuwpoort

For any further information , contact  Ms. Vandenheede; kwaliteit@fiers.netor 04778/493117

Leave a comment

Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Chicken

France – Ground beef steak prepared to order and sold in the traditional butcher’s section – Salmonella

Posted on April 24, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
unbranded
Model names or references
Ground beef steak prepared to order and sold in the traditional butcher’s section
Product identification
Batch Date
see product list in attachment Minimum durability date between 04/15/2024 and 04/16/2024
Products List
Sale_products_steak_hache_15_and_16_April_2024.pdfAttachment
Packaging
Ground beef steak prepared to order and sold in the traditional butcher’s section
Start/end date of marketing
From 04/15/2024 to 04/16/2024
Storage temperature
Product to keep in the refrigerator
Further information
Ground beef steak prepared to order and sold in the traditional butcher’s section
Geographical sales area
MOISSAC
Distributors
INTERMARCHE HYPER MOISSAC

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

Germany – Good organic sunflower seeds, 650g – Salmonella

Posted on April 24, 2024 by | Leave a comment

Lebensmittelwarnung

Alert type: Groceries
Date of first publication: April 23, 2024
Product name:

Good organic sunflower seeds, 650g

Product images:

Sunflower seeds.JPG

Sunflower seeds in a transparent plastic bag with an adhesive label

Manufacturer (distributor):

Estyria Naturprodukte GmbH Wollsdorf 75 8181 St. Ruprecht/Raab (Austria) Sales via: ALDI Nord and ALDI Süd

Reason for warning:

Salmonella was found to be positive during self-examinations.

Packaging Unit: 650g
Durability: Best before date: 03/2025
Lot identification: 23007616/1
Additional Information:

Further excerpt from the enclosed customer information:

“The manufacturer Estyria Naturprodukte GmbH is informing about a product recall of the product “Gut Organic Sunflower Seeds, 650g”, exclusively with the batch number 23007616/1 with the best-before date of March 2025.

St. Ruprecht/Raab, April 22, 2024. As a precautionary measure, the manufacturer Estyria Naturprodukte GmbH is recalling the product “Gut Organic Sunflower Seeds, 650g”, exclusively with the batch number 23007616/1 with the best-before date of March 2025. Salmonella was found to be positive during self-examinations. Salmonella can cause stomach/intestinal diseases (salmonellosis). Since a health risk cannot be ruled out, customers should definitely pay attention to the recall and not consume the affected product.

The affected product “Gut Bio Sunflower Seeds, 650g”, exclusively with the batch number 23007616/1 best before date 03.2025 from the manufacturer Estyria Naturprodukte GmbH, was sold at ALDI Nord (in the companies Rinteln, Lingen, Hann. Münden and Großbeeren), as well as at ALDI SÜD (in sold in the federal states of Bavaria, Baden-Württemberg, Saarland, as well as in parts of Rhineland-Palatinate, Hesse and Thuringia). For reasons of preventive consumer protection, ALDI Nord/ALDI SÜD reacted immediately and removed the affected product from sale. The product can be returned to all ALDI Nord/ALDI SÜD branches. The purchase price will of course be refunded, even without presentation of the receipt. The recall only affects the product “Gut Organic Sunflower Seeds, 650g”, exclusively with the batch number 23007616/1 best before date 03.2025 from the manufacturer Estyria Naturprodukte GmbH. Other items from the supplier or items traded at ALDI Nord and ALDI SÜD are not affected by the public recall.
The company deeply regrets the incident and apologizes to all customers for the inconvenience caused.

Consumer contact:
consumerinformation@estyria.com

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Lebensmittelwarnung, Salmonella

France – Various Dry Duck Sausage Products – Salmonella

Posted on April 24, 2024 by | Leave a comment

Gov France

Dry duck sausage

Gov France

Dry duck sausage

Gov France

Dry duck sausage

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

France – CHICKEN BREAST – Salmonella

Posted on April 23, 2024 by | Leave a comment

Gov France

Identification information of the recalled product
Product category
Food
Product subcategory
Meats
Product brand name
AUCHAN
Model names or references
CHICKEN BREAST
Product identification
Batch
Products sold at the butcher’s stand between 04/09/2024 and 04/14/2024
Products List
Poster_de_reminder_(2).pdfAttachment
Start/end date of marketing
From 04/09/2024 to 04/14/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 67 127 001 CE
Geographical sales area
AUCHAN SAINT-AMARIN
Distributors
AUCHAN SAINT-AMARIN

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Chicken

Research – Photothermal pasteurization of paprika powder by ultra-high irradiance blue (405 nm) light: Impact on Salmonella inactivation and quality attributes

Posted on April 23, 2024 by | Leave a comment

Science Direct

Abstract

This study aimed to evaluate the inactivation efficacy of ultra-high irradiance blue (405 nm) LED treatments against Salmonella spp. in paprika powder and develop an alternative Weibull model to describe the inactivation kinetics. Paprika samples were inoculated with a Salmonella cocktail at a ratio of 1 mL/100 g (∼8.7 log CFU/g), acclimated for 7 days at 22 °C, and irradiated with blue LED at a fixed distance (5 cm) using different irradiances (548, 697, and 842 mW/cm2) and exposure times (60, 120, 180, and 240 s). Sterilization-like temperatures of up to 131.7 °C were observed in paprika after 240 s at 842 mW/cm2. Reduction levels in Salmonella counts ranged from 2.1 to 7.8 logs after 240 s. A modified Weibull model satisfactorily described the Salmonella inactivation kinetics (𝑅adj2 > 0.98). Compared to control samples, a significant decrease in redness (a* values) and higher DPPH scavenging activity were observed in treated paprika powders.

Industrial relevance: The obtained results indicated that UHI LED technology could serve as an alternative dry pasteurization method to improve the microbiological safety of spices. This would open further possibilities, including the use of this technology to disinfect food-contact surfaces in dry operations. These findings are thus important in supporting the development and optimization of LED technology for food safety applications in the food industry. Blue light has a shorter penetration depth, which may limit the size and shape of products that can be pasteurized with UHI blue LED technology.

Leave a comment

Posted in Food Microbiology Research, Research, Salmonella, ultra-high irradiance blue (405 nm) light

England – Salmonella infections return to pre-pandemic levels in England

Posted on April 22, 2024 by | Leave a comment

Food Safety News

The number of Salmonella cases in England has returned to pre-COVID-19 pandemic levels and 11 outbreaks were reported in 2022.

Salmonella Enteritidis went back to being the most frequently reported serovar and Salmonella Typhimurium infections also increased, said the UK Health Security Agency (UKHSA).

In 2022, there were 8,125 Salmonella cases in England, compared to 5,033 in 2021, 4,712 in 2020 and 8,398 in 2019.

Leave a comment

Posted in food bourne outbreak, Food Illness, Food Microbiology Research, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Research, Salmonella

France – Provençal-style sliced ​​pork belly – Salmonella

Posted on April 22, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
Unbranded
Model names or references
Provençal-style sliced ​​pork belly
Product identification
GTIN Batch Date
0241802000007 C4096141 Use-by date 04/17/2024
Packaging
Vacuum packaging
Start/end date of marketing
From 04/10/2024 to 04/17/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 42.305.004 CE or FR 45.147.004 CE
Geographical sales area
Whole France
Distributors
Fresh and Grand Frais stores
List of points of sale
List_of_stores_concerned.pdf

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Salmonella

Denmark – Outbreak with Salmonella Typhimurium sequence type 19 in Denmark

Posted on April 22, 2024 by | Leave a comment

SSI

During March and April 2024, the Statens Serum Institut registered 12 cases of Salmonella Typhimurium. The Statens Serum Institut, the Danish Veterinary and Food Administration and the Norwegian Food Institute DTU are investigating the disease outbreak.

The investigation of the outbreak

The outbreak is handled by the Central Outbreak Group, which consists of SSI, the Danish Veterinary and Food Administration and the DTU Food Institute. SSI stands for whole-genome sequencing of isolates from the patients and patient interviews with a view to identifying a possible source of infection.

The outbreak strain

The bacterium is of the type Salmonella Typhimurium. By whole-genome sequencing of the bacteria that were isolated from the patients, it was seen that they were very closely related and all belonged to sequence type 19.

General about salmonella infection

Salmonella is found in animals and can infect humans through food contaminated with the bacteria. Salmonella is a frequent and well-known cause of bacterial intestinal infections in Denmark. There are more than 2,500 different types of salmonella.

Incubation period

The time that passes from being infected to getting symptoms varies from 6-72 hours. Usually 12-36 hours before symptoms appear.

Symptoms

Infection with salmonella typically causes general malaise, diarrhoea, stomach ache, possibly nausea, vomiting and/or fever. The infection is often accompanied by joint pain, muscle pain and headache. Plenty of fluids are important to prevent and treat dehydration from diarrhea and vomiting. In the event of severe diarrheal disease, a doctor should be consulted.

Read more

Read more about salmonella infection .

Leave a comment

Posted in food bourne outbreak, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella

USA – Outbreak Investigation of Salmonella: Organic Basil (April 2024)

Posted on April 22, 2024 by | Leave a comment

FDA

Infinite Herbs Organic Basil Product

Organic Basil Infinite Herbs Brand Label

Melissa's Organic Basil

Product

Two brands of organic basil have been recalled:

  • Infinite Herbs-brand organic basil packed in 2.5-oz clamshell packaging (UPC 8 18042 02147 7) and sold at Trader Joe’s and Fruit Center Marketplace stores from February 1 through April 6, 2024.
  • Melissa’s brand fresh organic basil in 2.0-oz (UPC 0 45255 14142 9) and 4.0-oz clamshell packages (UPC 0 45255 14439 0) available for sale at Dierberg’s stores in Illinois and Missouri from February 10 through February 20, 2024.

Both recalled brands of basil are labeled as a product of Colombia on the back of the package. Recalled basil is past expiration and should no longer be available for sale.

Symptoms of Salmonella Infection:

Illness usually occurs within 12 to 72 hours after eating contaminated food and usually lasts four to seven days. Symptoms include diarrhea, fever, and abdominal cramps. Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe infections.

Stores Affected

Infinite Herbs-brand was sold at:

  • Trader Joe’s stores in D.C. and AL, CT, DE, FL, GA, IA, IL, IN, KS, KY, MA, MD, ME, MI, MN, MO, NC, NE, NH, NJ, NY, OH, PA, RI, SC, TN, VA, VT, and WI
  • Fruit Center Marketplace stores in MA

Melissa’s-brand was sold at:

  • Dierberg’s stores in IL and MO

Status

Ongoing

Recommendation

  • Consumers who purchased recalled organic basil from the stores listed above should check their refrigerators and freezers and should not eat it.
  • This product should no longer be for sale at retail stores and is likely past shelf-life. If you bought recalled organic basil and removed it from the packaging or froze it and cannot tell if it is part of the recall, do not eat or use it and throw it away.
  • Follow FDA’s safe handling and cleaning advice and use extra care in cleaning and sanitizing any surfaces and containers that may have come in contact with this product to reduce the risk of cross-contamination.
  • Contact your healthcare provider if you think you may have symptoms of a Salmonella infection after eating basil.

Leave a comment

Posted in FDA, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella