Category Archives: Uncategorized

United States, 16/04/2025

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Summary

Company Announcement Date:April 16, 2025FDA Publish Date:April 18, 2025Product Type:Food & Beverages
Produce
Foodborne IllnessReason for Announcement:

Due to possibility of contamination with Listeria monocytogenes.Company Name:Harvest NYC IncBrand Name:

Hofood99 IncProduct Description:

Enoki Mushrooms

Company Announcement

Harvest NYC Inc of Brooklyn, NY 11231 is recalling its 200g packages of Enoki Mushroom, because they may be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems. Although healthy persons may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain, and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The recalled Enoki Mushrooms were distributed nationwide in retail stores. The product comes in a 200g, green plastic package marked with UPC Barcode 6975730520101 on the back label, distributed by Hofood99 Inc., 21903 56th Ave Oakland Gardens, NY 11364.

No illnesses have been reported to date in connection with this problem.

The contamination was discovered after samples were collected from a store in Buffalo, NY and subsequent analysis by NYS Department of Agriculture and Markets Food Laboratory revealed the presence of Listeria monocytogenes in some 200g packages of Enoki Mushroom.

Consumers who have purchased 200g packages of Enoki Mushroom from January 11- 31, 2025 are urged to destroy the products immediately or return them to the place of purchase for a full refund. Consumers with questions may contact the company at (718) 596-0777.

Company Contact Information

Consumers: (718) 596-0777

Product Photos

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Denmark, 23/04/2025

Geia Food A/S is recalling 3 varieties of Holmene organic shots, as there is a risk of fermentation and breakage. Fermentation makes the product unsuitable as food.

If you have the products, you should discard them or return them to the store where they were purchased.

What foods are being recalled

Holmene Organic Ginger Shot
Net content: 500 ml
Best before end: 03.06.2026,13.09.2026 & 08.10.2026
EAN: 5710326022659

Holmene Organic Beetroot Shot
Net Content 500 ml
Best before end: 17.09.2026
EAN: 5710326022697

Holmene Organic Orange-Turmeric Shot
Net Content 500 ml
Best before end: 11.09.2026.EAN
: 5710326022710

Belgium, 24/04/2025

In agreement with the FASFC, Gallinis is recalling the product PLAIN ROAST CHICKEN FILLET SLICES from sale and recalling it from consumers due to the possible presence of Listeria monocytogenes.

Gallinis asks its customers not to consume this product and to return it to the point of sale in which it was purchased.

Product Description:

• Product Name: PLAIN ROAST CHICKEN FILLET SLICES
• Brand: Gallinis
• Use-by date (Best before date): 07/05/2025
• Lot Number: 516149
• Sales period: from 18/04/2025 to 24/04/2025
• Nature of the packaging: black plastic dish
• Weight: 300g

Original link

Original link

France, 24/04/2025

Recalled Product Identification Information

• Product CategoryFeeding
• Product subcategoryPrepared meals and snacks
• Product Brand NameDishes to share
• Model names or part numbersPad thai shrimp
• Product identificationGTINLotDate33560676957099/25Use-by date 19/04/2025
• Packaging700 gram tray
• Start/End of marketing dateOf the 09/04/2025 at 19/04/2025
• Storage temperatureProduct to be stored in the refrigerator
• Health markEN 62.865.007 CE
• Geographical area of saleFrance
• Distributorsgreat expense

Practical information about the recall

• Reason for the recallListeria monocytogenes detection
• Risks to the consumerListeria monocytogenes (agent responsible for listeriosis)
• Conduct to be followed by the consumerDo not consume
  again Return the product to the point of sale
  Destroy the product
• Health recommendationsPeople who have consumed the “products” mentioned above and who have a fever, isolated or accompanied by headaches, and body aches, are invited to consult their doctor and report this consumption. Severe forms with neurological complications and maternal or fetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should be especially attentive to these symptoms. Listeriosis is a disease that can be serious and has an incubation period of up to eight weeks.
• Contact number0321606833
• Compensation arrangementsRepayment
• End date of the recall procedureSaturday, May 3, 2025

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Germany, 17/04/2025

Product name/description:

Tea sausage, 200 grams and farmer’s sausage in a hukki, 400 gramsDurability:

Teewurst: Best before date 29.04.2025
Bauernmettwurst: Best before date 06.05.2025Packing unit:

Tea sausage: 200 grams Farmer’s
sausage: 400 gramsFurther marking:

blue closure clipManufacturer / distributor:

Metzgerei HAHN GmbH & Co KG,
Schmidtgasse 2,
36341 Lauterbach-Frischborn

What is the reason for the report?

Reason for the report:PathogenFurther information:

Listeria monocytogenes has been detected.Possible consequences:

Listeria usually manifests itself within 14 days of infection with diarrhea and fever. In particular, pregnant women, seniors and people with a weakened immune system can develop more severe courses of the disease with blood poisoning and meningitis. In pregnant women, even without symptoms, the unborn child can be harmed.
People who have eaten this food and develop severe or persistent symptoms should seek medical help and point out a possible Listeria infection.
Pregnant women who have eaten this food should seek medical treatment and advice even without symptoms. For other people without symptoms, this does not make sense.

Further information is provided by the German Federal Institute for Risk Assessment (BfR): https://www.bfr.bund.de/de/listerien-54356.html

Hello Everyone! You have probably guessed by now that there have been a few changes here at FoodWorld. I’m Greg, and I will be posting your updates on food microbiology. I aim to update you every Friday in the traditional style you are used to, however it would be brilliant to hear what sort of future you would like to see for this blog. Do you want more summary information? Are you interested in sharing your opinions more widely? Are there areas of food micro that you feel aren’t yet covered that we could address here?

Please let me know your thoughts in the comments, I look forward to hearing from you.

FSN

A study published in Applied and Environmental Microbiology has identified Bacillus velezensis, a bacterial agent commonly used in agriculture, as the cause of a foodborne outbreak because of rope spoilage in cakes, marking the first documented case of illness linked to this biocontrol strain.

The outbreak occurred on May 12, 2024, during a business celebration at 11 sites in Greene County, OH, involving cakes from a small retail bakery. A survey of 35 employees found 12 reported mild enteric symptoms, including stomach aches, nausea, cramps, and diarrhea. Symptoms began between 25 minutes to 4.5 hours after consumption. Five patients experienced delayed diarrhea. No hospitalizations or deaths occurred. The Ohio Department of Health Laboratory confirmed B. velezensis in leftover cakes using VitekMS mass spectrometry, which identifies microbes by analyzing protein spectra.

Rope spoilage and bakery practices
Rope spoilage, known for over a century, causes a sweet, pineapple-like odor and stringy texture in baked goods. It has historically been linked to Bacillus subtilis and other Bacillus species. The study notes that taxonomic changes since 1973, which reclassified strains such as B. amyloliquefaciens subsp. plantarum into B. velezensis, may explain why B. velezensis has not previously been reported as a spoilage agent. The bacterium’s ability to grow at pH levels between 5 and 10 and water activity levels of 0.90 to 1.0 — conditions typical of cakes — enabled its growth and survival.

FSN

Food Standards Australia New Zealand (FSANZ) is calling for comments on a review of egg safety standards that came about after a large Salmonella outbreak.

Proposed changes to the Australia New Zealand Food Standards Code aim to strengthen egg and egg product safety in Australia with measures including environmental monitoring, improved traceability, and temperature control during storage and transport.

The review follows a 2018 to 2019 Salmonella Enteritidis outbreak linked to eggs which resulted in 245 illnesses.

FSANZ said existing measures, incomplete uptake of industry schemes and inconsistent state regulatory approaches have created gaps in egg food safety management and national inconsistency in application of requirements in the industry.

The main proposed changes are introducing environmental monitoring of poultry houses for the presence of Salmonella Enteritidis, strengthening egg traceability requirements, and temperature control during egg storage and transport.

Details on planned changes
FSANZ plans to require egg producers to sample and test layer flock environments for Salmonella Enteritidis. A positive detection would trigger a response to determine whether the flock is infected. When a positive flock is detected, each state has legislation that includes biosecurity controls. The agency has not set the frequency of sampling and testing but said it should be risk-based.

Another proposal will require each egg to identify the relevant producer through the use of a unique mark applied to the egg before it can be sold. This will enable faster traceback to a source farm. Current requirements have shown traceback to the producer to be a fraught, time consuming and often unsuccessful activity until more illnesses have occurred, said FSANZ.

Egg producers and processors will have to make sure time and temperature conditions under which eggs are stored and transported do not make them unsafe or unsuitable. Existing regulatory measures do not address the problem of Salmonella presence and growth inside the egg.

Because of the likely costs for refrigeration of eggs throughout the supply chain to retail sale, and continued sporadic nature of flock infection with Salmonella Enteritidis, mandating refrigeration following grading was not the preferred approach.

Planned changes also cover pest control, egg cleaning, and areas that free range hens are able to access. Comments can be submitted until May 12.

FSN

England saw an increase in Campylobacter and Salmonella reports from 2022 to 2024, according to recently released information.

The data comes from the UK Health Security Agency’s (UKHSA) first annual report summarizing infectious disease trends.

Between 2022 and 2024, there was an increase in Campylobacter laboratory reports, with the rate per 100,000 population going up by 27 percent from 96.1 in 2022 to 122 in 2024. During this time Salmonella reports also increased by 24.1 percent from a rate of 14.5 to 18 per 100,000 population.

In 2023, more than 60,000 Campylobacter cases were reported compared to more than 70,300 in 2024. In 2023, almost 8,900 Salmonella infections were recorded compared to nearly 10,400 in 2024.

The UKHSA said there are likely multiple factors driving the changes and further analyses are ongoing.

In 2023, there was an increase in Cryptosporidium lab reports which resulted in the rate almost doubling compared to 2022. This was driven by a rise in Cryptosporidium hominis which was seen across Europe. There was a decrease in reports in 2024.

Listeria and E. coli
Listeria cases in England and Wales stayed steady with 177 in 2023 and 178 in 2024. Clostridium perfringens infections in England went up from 1,659 to 1,702. Shiga toxin-producing E. coli (STEC) O157 rose from 538 to 567 and Yersinia increased from 454 to 660. Cyclospora cases almost doubled from 61 in 2023 to 123 in 2024.

Listeriosis has the highest incidence in those more than 80 years old. One sixth of infections in 2023 were associated with pregnancy, of which almost a quarter resulted in stillbirth or miscarriage. Seven outbreaks were linked to consumption of smoked fish, soft cheese and beef products.

An increase in STEC has been seen since the COVID-19 pandemic. One outbreak of STEC O145 in summer 2024 resulted in 288 patients. There were nine cases of hemolytic uremic syndrome (HUS) and two deaths. An investigation linked the outbreak to multiple types of sandwiches containing contaminated salad leaves.

The UKHSA has also published a list of 24 pathogen families that could pose the greatest risk to public health. It provides information on pathogens where the UKHSA believes further research would be most beneficial to boost preparedness.

FSA