Naturz Organics USA LLC of North Brunswick, NJ is recalling certain Naturz Organics Organic Pea Protein bags because of possible Salmonella contamination.
According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on March 18, 2024, and is ongoing.
The recalled products were distributed to one consignee in Wisconsin
April 10, 2024
Natsu Onigiri Smoked Salmon Wakame
Rice preparation with smoked salmon and wakame in a dark seaweed casing, packed in a transparent triangular package
Natsu Foods GmbH & Co. KG Jagenbergstr. 4b 41468 Neuss
The manufacturer (distributor) has received information from the raw material supplier of the wakame salad that the product may contain salmonella.
Further excerpt from the attached press release:
“The food manufacturer Natsu Foods GmbH & Co. KG asks all consumers not to consume the product “Natsu Onigiri Smoked Salmon Wakame” – sold by Natsu Foods.
We have received information from our raw material supplier for the wakame salad that the product may contain salmonella.
Only packaging with a use-by date of April 17, 2024 may be affected. You will find this information on the back of the packaging.
Please do not consume this product.
There is a risk of salmonella infection. This manifests itself within a few days after consumption with diarrhea, abdominal pain and occasionally vomiting and a slight fever. Further information about the pathogen can be found at the link: http://www.kritiksschutz.de/erregersteckbriefe/salmonellen
To refund the purchase price, please contact us by emailing us a photo of the packaging that shows this. The email address is: info@natsu.eu
All other “Natsu Foods” brand products sold are not affected by the recall.
The manufacturer Natsu Foods GmbH & Co. KG apologizes to all those affected for the inconvenience caused.
The customer service responds to consumer inquiries on the hotline 02131/7603 754 from 9 a.m. to 7 p.m.
For press inquiries please contact: info@natsu.eu
Neuss, April 10, 2024
Natsu Foods GmbH & Co. KG, Jagenbergstr. 4b, 41468 Neuss”
Click to access Pressemitteilung+Onigiri+R%E4ucherlachs+Wakame.pdf
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
Product category
Food
Product subcategory
Fishing and aquaculture products
Product brand name
AUCHAN FISH STAND
Model names or references
SPANISH MUSSELS
Product identification
Batch
Sold from 04/02/2024 to 04/04/2024
Products List
Display_Salmonella_(1).pdfAttachment
Packaging
Sold in the traditional department from 04/02/2024 to 04/04/2024
Start/end date of marketing
From 04/02/2024 to 04/04/2024
Storage temperature
Product to keep in the refrigerator
Geographical sales area
Auchan Sète
Distributors
Auchan Sète
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
April 8, 2024
Kühlmann Hummus Trio
Illustration of hummus in clear plastic packaging
Heinrich Kühlmann GmbH Im Thüle 26 33397 Rietberg
Salmonella was detected during self-examinations on an individual sample.
Further excerpt from the press release:
“Only packaging with a best-before date of May 4, 2024 and batch number -24 L09454 (01) may be affected. You can find this information on the edge of the packaging lid.
There is a risk of salmonella infection. This manifests itself within a few days after consumption with diarrhea, abdominal pain and occasionally vomiting and a slight fever. Further information about the pathogen can be found at the link: http://www.kritiksschutz.de/erregersteckbriefe/salmonellen
To refund the purchase price, please contact us by emailing us a photo of the packaging on which the best before date and batch information can be seen. The email address is: info@kuehlmann.de”
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
Matvælastofnun warns against the consumption of two batches of fresh chicken from Matfugli ehf. due to suspected salmonella infection. The company has recalled the product and sent out a press release.
The recall only applies to the following production batches:
Customers who have purchased the product in question are encouraged not to consume it, discard or return it to the relevant store or to Matfugl efh, Völuteigi 2, Mosfellsbær.
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, MAST, Salmonella, Salmonella in Chicken
A study in Turkey has found nearly 40 percent of chicken products sampled contained Salmonella.
Researchers investigated prevalence, antibiotic resistance, and genomic diversity of Salmonella in raw poultry meat products across Turkey.
A total of 293 samples were collected, including chicken breast, skinned drumstick, skinned chicken chop, wing, chicken offal, and chicken patty.
April 5, 2024
closed beige paper bag with yellow circle on white label
sealed beige paper bag with gray and white label
BTG Berlin Trade GmbH, Wilhelminenhofstraße 89a in 12459 Berlin
Salmonella 25 g in Moringa powder, which is ready to eat without further heating
OMORP/KG/DUC18/WG13
Salmonella infection manifests itself within a few days of infection with diarrhea, abdominal pain and occasionally vomiting and a slight fever. The symptoms usually go away on their own after several days. In particular, infants, small children, seniors and people with weakened immune systems can develop more severe illnesses. People who have eaten this food and develop severe or persistent symptoms should seek medical attention and report a possible salmonella infection. Seeking preventive medical treatment without symptoms does not make sense.
Further information about the pathogen can be found here:
http://www.kritiksschutz.de/erregersteckbriefe/salmonellen
Reference is made to the company’s attached recall information.
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
Brand : Alborghetti
Name : Salame Tronchetto
Reason for reporting : Recall due to microbiological risk
Publication date : 5 April 2024
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
Brand : Azzocchi Roberto SRL
Name : Sweet salami
Reason for reporting : Recall due to microbiological risk
Publication date : 5 April 2024
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
To analyze the nationwide incidence of Salmonella infections in Denmark from 2013 to 2022.
Confirmed cases of Salmonella enterica subsp. enterica were examined using the National Register of Enteric Pathogens during 2013–2022. Proportions, incidence rates (IR), relative risk (RR), and 95% confidence intervals (CI) were calculated to assess differences in serotypes, invasiveness, age, sex, and travel exposure.
We identified 9,944 Danish Salmonella enterica subsp. enterica cases, with an average annual incidence rate of 16.9 per 100,000 inhabitants, declining during the COVID-19 pandemic. Typhoidal cases totaled 206, with an average annual IR of 0.35 per 100,000 inhabitants. Enteric fever patients had a median age of 24 years (IQR:17–36). Leading non-typhoid Salmonella (NTS) serotypes were S. Enteritidis (26.4%), monophasic S. Typhimurium (16.5%), and S. Typhimurium (13.5%). Median age for NTS cases was 42 (IQR: 18–62), with even sex distribution, and a third reported travel prior to onset of disease. The overall percentage of invasive NTS (iNTS) infection was 8.1% (CI: 7.6–8.7). Eleven serotypes were associated with higher invasiveness, with S. Dublin and S. Panama having the highest invasiveness with age and sex-adjusted RR of 7.31 (CI: 6.35–8.43) and 5.42 (CI: 3.42–8.60), respectively, compared to all other NTS serotypes. Increased age was associated with higher RR for iNTS infection.
During the decade, there was a limited number of typhoidal cases. The dominant NTS serotypes were S. Enteritidis and monophasic S. Typhimurium, whereas S. Dublin and S. Panama exhibited the highest invasive potential.
FoodWorld 