STEC (stx+;eae+) in minced meat from Belgium in Germany, Netherlands and UK
COLI STEC IN CARNE REFRIGERATA DALL’ARGENTINA in Italy
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Category Archives: STEC E.coli
RASFF Alerts – STEC E.coli – Minced Meat – Chilled Meat
Posted in eae, food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Food Toxin, RASFF, STEC, STEC E.coli, STX 1, STX 2
Canada – Canada sets regulations for some romaine grown in certain parts of California
The Canadian Food Inspection Agency (CFIA) has announced the fall 2022 import requirements for U.S. romaine lettuce with special requirements for certain lettuce produced in California’s Salinas Valley.
Whole-head romaine lettuce and products containing romaine lettuce such as bagged salads that were produced in the four Salinas Valley counties of Santa Cruz, Santa Clara, San Benito, and Monterey must “submit an attestation form and Certificates of Analysis for each shipment to demonstrate that the romaine lettuce does not contain detectable levels of E. coli O157:H7,” according to the Canadian Food Inspection Agency (CFIA).
Posted in CFIA, Decontamination Microbial, E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli
France – Food produced or distributed by the farm: milk, yoghurts, fresh or mature cheeses (brousse, ricotta, pecorino, tomme…). – STEC E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name Unbranded
- Model names or references Various products
- Identification of products
Batch see attached product list - Products List Product_list.pdf Attachment
- Marketing start/end date Until 07/22/2022
- Storage temperature Product to be stored in the refrigerator
- Further information Over the period at risk, the products sold by the Aupillon farm were mainly distributed in the Var and Bouches-du-Rhône, in retail stores and restaurants. The points of sale affected by the distribution of suspect products proceed to withdraw them and inform consumers by means of small posters put up at the points of sale concerned.
- Geographic area of sale Departments: BOUCHES-DU-RHONE (13), VAR (83)
- Distributors Various retailers.
Practical information regarding the recall
- Reason for recall Contamination of products by E.COLI STEC bacteria and epidemiological link with cases of pediatric HUS in PACA and OCCITANIE.
- Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
Posted in E.coli, food contamination, food handler, Food Hazard, 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 Safety Management, Food Testing, Food Toxin, Haemolytic Uremic Syndrome, HUS, Shigatoxin, STEC, STEC E.coli
France – French E. coli outbreak linked to dairy
At least a dozen children have been sickened in France with officials linking illnesses to a dairy company.
Since early June, 12 cases of haemolytic uremic syndrome (HUS) have been reported in the Provence-Alpes-Côte d’Azur and Occitanie regions. HUS is a severe complication associated with E. coli infection that causes kidney failure and sometimes death.
Seven boys and five girls aged 11 months to 9 years old are sick. They fell ill from June 4 to July 18.
In France, Shiga toxin-producing E. coli (STEC) surveillance is only based on HUS in children younger than 15, so it only catches the most severe cases.
Santé publique France, the Directorate General for Food (DGAL) and Directorate General for Health (DGS) are part of the investigation.
Posted in E.coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Haemolytic Uremic Syndrome, HUS, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, STEC, STEC E.coli
Research – Public Health Risk of Foodborne Pathogens in Edible African Land Snails, Cameroon
In tropical countries, land snails are an important food source; however, foodborne disease risks are poorly quantified. We detected Campylobacter spp., Yersinia spp., Listeria spp., Salmonella spp., or Shiga-toxigenic Escherichia coli in 57%–86% of snails in Cameroon. Snail meat is a likely vector for enteric diseases in sub-Saharan Africa countries.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Research, Salmonella, STEC, STEC E.coli, Yersinia, yersinia enterocolitica
RASFF Alert -STEC E.coli – Meat
Escherichia coli-shigatoxin-producing in meat from Belgium in France, Netherlands and Portugal
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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, Shigatoxin, STEC, STEC E.coli
France -Pediatric haemolytic uremic syndrome: preventive measures in the face of summer risks
Each year, during the summer period, an increase in foodborne infections, including paediatric haemolytic uremic syndrome (HUS), is observed. HUS is a serious infectious disease most often food-borne. In children, this syndrome is most often caused by an infection due to a bacterium belonging to the family of Escherichia coli ( E. coli ) producing toxins, called Shiga-toxins. Public Health France recalls the preventive measures.
In the kitchen
- Hand washing should be systematic before meal preparation;
- Meat, and especially minced beef, but also minced meat preparations, must be well cooked through (and not pink or rare);
- Raw milk, cheeses made from raw milk and dairy products made from raw milk should not be consumed by children under 5 years of age (prefer cooked pressed cheeses (such as Emmental, Comté, Gruyère, Beaufort), processed cheese spreads and pasteurized milk cheeses);
- Flour-based preparations (pizza/cookie dough/cake/pie/pancake, etc.) should not be eaten raw or undercooked;
- Vegetables, salads, fruits and aromatic herbs, in particular those which are going to be eaten raw, must be carefully washed before consumption, after peeling if necessary;
- Raw foods should be kept separate from cooked or ready-to-eat foods;
- Cooked meals and leftover food must be quickly put in the refrigerator and sufficiently reheated before consumption;
- Kitchen utensils (especially when they have previously been in contact with raw foods such as meat or cheese), as well as work surfaces, must be thoroughly washed to avoid the risk of cross-contamination.
During activities and leisure
- Children should not drink untreated water (well water, river, torrent, etc.) and avoid swallowing it when swimming (lake, river, pond, etc.);
- Avoid contact of very young children (under 5 years old) with cows, calves, sheep, goats, etc., and their environment; in the event of contact with these animals, hand washing (water and soap) must be systematic before the child puts his fingers to his mouth.
Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigatoxin, STEC, STEC E.coli
Belgium – Equinox brand Extra Origin EU Steak horse meat – STEC E.coli
Recall by Equinox NV
Product: Equinox brand Extra Origin EU Steak horse meat
Nature of the problem: possible presence of STEC
In agreement with the FASFC, Equinox NV is withdrawing Equinox brand Steak Extra Origine EU horse meat from sale and recalling it from consumers due to the possible presence of STEC.
Equinox NV asks its customers not to consume this product and to return it to the point of sale where it was purchased.
Product description
– Product name: Horse meat Steak Extra Origin EU
– Brand: Equinox
– Use-by date (DLC) (“Use by”): 21/07/2022
– Sale period: from 04/ 07/2022 to 19/07/2022
– Batch numbers: 220704001; 220705001; 220706001; 220711001
– Type of packaging: transparent vacuum-packed tray
– Weight: +/- 300g
The product was distributed by Carrefour Belgium stores.
For any additional information , contact:
Sarah Schotte
03 324 38 48 (7u – 16u)
sarah@equinox.be
0475 94 89 93
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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, STEC, STEC E.coli
Switzerland – Swiss outbreaks triple in 2021; illnesses also rise
The number of foodborne outbreaks almost tripled in Switzerland in 2021 compared to the year before.
This past year, 37 outbreaks were reported with 540 people sick and 40 hospitalized versus 13 outbreaks in 2020.
Officials at the Federal Food Safety and Veterinary Office said the increase could be random, it could be due to better reporting and data collection or it could show the food safety situation has gotten worse, possibly because of the COVID-19 pandemic and other challenges facing businesses.
The agent was unknown in 17 outbreaks but Salmonella caused seven, norovirus four, Campylobacter three, two were due to Bacillus cereus and one each because of Shiga toxin-producing E. coli, Clostridium perfringens and hepatitis E.
Posted in Bacillus, Bacillus cereus, Campylobacter, Clostridium, Clostridium perfringens, E.coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis E, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Salmonella, STEC, STEC E.coli
France – PURE MINCED BEEF LIMOUSINE BREED 5% 300G – STEC E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name GOURMET COUNTRY
- Model names or references PURE MINCED BEEF LIMOUSINE BREED 5% 300G
- Identification of products
GTIN Batch Date 26067599 22333351 Use-by date 06/21/2022 26067599 22333366 Use-by date 06/21/2022 - Packaging PLASTIC TRAYS AND FILM
- Marketing start/end date From 06/15/2022 to 06/15/2022
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 87.085.006 CE
- Geographic area of sale Whole France
- Distributors ALDI
Practical information regarding the recall
- Reason for recall Suspicion of the presence of microorganisms (E. coli STEC)
- Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, STEC, STEC E.coli
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