Category Archives: Uncategorized

USA – Tyson Foods Inc. Recalls Ready-To-Eat Chicken Products Due to Possible Listeria Contamination

FSIS USDA

July 13, 2021, Editor’s Note: The release is being updated to alert consumers that the recalled ready to eat products were used in additional products produced by other establishments and retailers. Some products bear a different establishment number on the label due to further processing and some products may have been served from the deli counter in retail stores. Labels for the products made with the recalled chicken are available here. We encourage consumers to check the FSIS website frequently while we continue to update the press release and/or the labels if we become aware of additional products that used the recalled chicken. 

Canada – Advice not to consume goat’s milk cheese made by Fromagerie La Voie Lactée

MAPAQ

QUEBEC, July 9. 2021 / CNW Telbec / –  The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the Fromagerie La Voie Lactée, located at 1139, route Saint-Joseph , in Saint-Flavien, is notifying the population not to consume the product indicated in the table below, because it has not been prepared and packaged in such a way as to ensure its safety.

Product name

Format

Targeted lot

“Peak”

 

Units sold until July 9, 2021

The product that is the subject of this warning was offered for sale until July 9, 2021 , in certain establishments in the Chaudière-Appalaches, Capitale-Nationale and Montreal regions. It was offered for sale at service counters. The product could be sold without a label or be labeled with the retailer’s contact information.

The operator is voluntarily recalling the product in question. He agreed with MAPAQ to disseminate this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it.

 

Canada – Notice not to consume the sauce packaged in glass jars and prepared by the company Les Touillé Café-Traiteur

MAPAQ

WARNING TO THE POPULATION

QUEBEC, July 9. 2021 / CNW Telbec / – The Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), in collaboration with the company Les Touillé Café-Traiteur, located at 1215, chemin Du Tremblay , local  130, in Longueuil , advises the population not to consume the products indicated in the table below, because they have not been prepared and packaged in such a way as to ensure their safety.

Product name

Format

Targeted lot

“BOLOGNESE SAUCE”

Unitary

Units sold until July 9, 2021

“GIGI SAUCE”

The products that are the subject of this warning have been offered for sale until July 9, 2021 , at the establishment designated above and at the branch located at 536, boulevard Marie-Victorin, in Boucherville . They were packaged in glass jars with black lids and sold at room temperature or refrigerated. The product label includes, in addition to their name, their cooking method and their list of ingredients.

Belgium -Product: White / yellow mustard seeds (100g) of the MARMA brand – Salmonella

AFSCA

Recall of Marma
Product: White / yellow mustard seeds (100g) of the MARMA brand.
Problem: possible presence of salmonella.


In agreement with the AFSCA, MARMA is withdrawing the white / yellow mustard seeds from sale and is recalling this product to consumers due to the possible presence of salmonella.

MARMA asks its customers not to consume this product and to bring it back to the point of sale where it was purchased, where they will be reimbursed.

Product description

– Product name: White / yellow mustard seeds
– Brand: MARMA
– Date of minimum durability (DDM): 12/2024
– Sale period: from 23/04/2021 to 07/07/21
– Nature of packaging: sachet
– Weight: 100g

The product was sold through various organic stores in Belgium.

For any further information, contact:

Nick Portauwe
E-mail: nick@marma.be

RASFF Alert – E.coli – Mussels

RASFF

Too high count of Escherichia coli (930 MPN/100g) in live mussels from France in France, Austria, Germany, Belgium and the Netherlands

USA – Outbreak Investigation of Salmonella: Jule’s Cashew Brie (April 2021) – Outbreak Over

FDA

he FDA, along with CDC, state and local partners, investigated a multistate outbreak of Salmonella infections linked to the consumption of Jule’s Cashew Brie, a vegan, or plant-based cheese alternative. On April 23, 2021, Jule’s Foods of Carlsbad, California, conducted a voluntary recall of all varieties of Jule’s Foods products.

As of July 7, 2021, CDC announced that the outbreak is over. There are a total of 20 illnesses in four states. Two additional strains of SalmonellaSalmonella Typhimurium and Salmonella Chester, have been linked to this outbreak. The illnesses of Salmonella Chester have the same genetic fingerprint as Salmonella found in a sample of Jule’s Cashew Brie collected by the California Department of Public Health (CDPH).

Illnesses of Salmonella Duisburg and Salmonella Urbana have been previously reported and are linked to this outbreak. Other strains of Salmonella have been identified in raw and finished product samples and environmental samples but have not been linked to illnesses.

Based on FDA traceback investigation and sample results, the cashews used by Jule’s Foods have been identified as the likely source of contamination in the Jule’s Cashew Brie products. The FDA worked with the cashew supplier to ensure that potentially contaminated product was removed from the market and that the supplier implemented corrective actions.

Recommendation

CDC announced that the outbreak is over. There are no recommendations for consumers, restaurants, or retailers.


Product Images

Outbreak Investigation of Salmonella Duisburg Jule's Brie

Map of U.S. Distribution of Recalled Jule’s Foods Products

Outbreak Investigation of Salmonella Duisburg - Cashew Brie Products - Map of U.S. Distribution (04-23-2021)

Case Count Map Provided by CDC

Outbreak Investigation of Salmonella in Cashew Brie Products - CDC Case Count Map (July 7, 2021)

Case Counts

Total Illnesses: 20
Hospitalizations: 5
Deaths: 0
Last Illness Onset: May 9, 2021
States with Cases: CA (15), FL (2), MD (1), TN (2)
Product Distribution*: Arkansas, California, Colorado, Connecticut, Florida, Louisiana, Maryland, Minnesota, Nevada, New York, New Jersey, Ohio, Oregon, Pennsylvania, Rhode Island, Tennessee, Texas
*Distribution has been confirmed for states listed, but product could have been distributed further, reaching additional states

UK – Natural Instinct recalls several products containing duck because salmonella has been found in the products

FSA

Natural Instinct Ltd is recalling several dog food products containing duck because salmonella has been found in the products.

Product details

Working Dog Duck
Pack size 1kg and 2x500g
Use by 08 January 2022 15 January 2022 22 January 2022 13 February 2022 20 February 2022 11 March 2022 18 March 2022
Pure Duck
Pack size 1kg and 2x500g
Use by 08 January 2022 15 January 2022 22 January 2022 13 February 2022 20 February 2022 11 March 2022 18 March 2022
Working Dog Puppy
Pack size 1kg and 2x500g
Use by 15 January 2022 22 January 2022 13 February 2022 20 February 2022 11 March 2022
Duck Carcass
Pack size Pack of 2
Use by 08 January 2022 15 January 2022 20 February 2022
Duck Necks
Pack size Pack of 6
Use by 15 January 2022 22 January 2022

Risk statement

The presence of Salmonella in the products listed above.

In humans, symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps. Infected animals may not necessarily display signs of illness, but symptoms can include diarrhoea.

Action taken by the company

Natural Instinct is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the product.

Our advice to consumers

(Pet owners) If you have bought any of the above products do not use them. Instead, return them to the store from where they were bought for a full refund. When handling and serving raw pet food it is always advised to clean utensils and feeding bowls thoroughly after use. Consumers should wash hands thoroughly after handling raw pet food, bowls, utensils or after contact with the faeces of animals. Raw pet food should be stored separately from any food (especially ready to eat foods). Care should be taken when defrosting to avoid cross contamination of foods and surfaces.

USA – Core Investigations Update

FDA

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USA – Dole Diversified North America, Inc. Announces Limited Recall of Dole™ Fresh Blueberries for Potential Cyclospora Contamination

FDA

FDA Announcement

Dole Diversified North America, Inc. is recalling a limited number of cases of Dole™ Fresh Blueberries packaged in a variety of clamshell sizes for potential Cyclospora contamination.

Description Dole Fresh Blueberries UPC Dole Fresh Blueberries Pack Out Date Dole Fresh Blueberries Lot Code
Dole™ Fresh Blueberries
18 oz– 0 71430 01154 6 May 28, 2021
May 29, 2021
June 01, 2021
June 03, 2021
June 05, 2021
June 07, 2021
14632
14732
15032,15046
15232
15446,15432
15646,15648
Pint – 0 71430 01151 5 June 01, 2021
June 02, 2021
June 03, 2021
June 04, 2021
June 07, 2021
15032,15046
15132,15148,15146
15232
15332
15646,15648
6 oz – 07143001150 8 May 28, 2021
June 01, 2021
June 07, 2021
14632
15032,15046
15646,15648
24 oz – 071430011155 3 June 02, 2021
June 04, 2021
June 05, 2021
June 09, 2021
15132,15148,15146
15332
15446,15432
15848, 15846

This voluntary recall is due to possible Cyclospora contamination on Dole™ Fresh Blueberries. Dole Diversified North America, Inc. is coordinating closely with regulatory officials. No illnesses have been reported to date in association with the recall.

Cyclosporiasis is an intestinal infection caused by the Cyclospora parasite. A person may become infected after ingesting contaminated food or water. Common symptoms include severe abdominal pain, diarrhea, nausea and vomiting, body aches and fatigue. The infection is treated with antibiotics and most people respond quickly to treatment.

The product lot code is located on the top label of the clamshell and is a series of numbers printed by inkjet in black. Dependent upon where the numbers are printed, they may go across the wording on the label. The impacted products were distributed in four US states (IL, ME, NY, and WI), and two Canadian provinces (Alberta and British Columbia). Consumers are advised to check any product they have in their homes and discard any product matching the production description, UPC codes, and product lot codes listed above.

No other Dole products are included in the recall. Only Dole™ Fresh Blueberries with the exact UPC and lot code combinations identified above are included in the recall. Consumers who have any of the recalled product should not consume it, but rather discard it immediately. Retailers and consumers with questions may call the Dole Consumer Center at 1-800-356-3111, which is open 24 hours a day.


FDA Contact Information

Consumers:
Dole Consumer Center
 1-800-356-3111
Media:
William Goldfield
 1-818-874-4853
 William.Goldfield@Dole.com

Product Photos

USA – Timeline for Identifying and Reporting Illnesses in Foodborne Outbreaks

CDC

Ever wonder why the number of illnesses in a foodborne outbreak can increase for weeks, even after the contaminated food is off the market?

A series of events happen before public health officials can report that a case of illness is linked to an outbreak. Each event takes a certain amount of time. This time is known as the “reporting lag” or “lag window” of an outbreak. It is usually 3–4 weeks. For illnesses caused by some bacteria, such as Listeria, it may be longer. Public health officials work to speed up this process when possible.

The steps below outline what typically happens from the day someone eats a contaminated food to the day their illness is linked to a multistate foodborne outbreak investigated by CDC.*

Day 1: You eat a food containing harmful bacteria.
Day 3: You start to feel sick.
  • Symptoms of food poisoning (such as nausea and diarrhea) could start anywhere from a few hours to a few weeks later, depending on the bacteria you ingested. The following chart describes how long it typically takes for someone to have symptoms after being infected with some of the most common foodborne bacteria.
How long it typically takes for someone to have symptoms after being infected with some of the most common foodborne bacteria.
Bacteria Typical start of symptoms
Campylobacter 2–5 days
E. coli 3–4 days
Listeria 1–4 weeks
Salmonella 6 hours–6 days
Vibrio 1-2 days
Should I call the doctor?

Find out when some common food poisoning symptoms are severe enough to need medical attention. See the list

Day 5: You still feel sick with nausea or diarrhea, so you decide to see a healthcare provider.
  • To learn which germ is making you sick, the healthcare provider collects a sample of your stool (poop), urine (pee), or blood.
  • The provider sends your sample to a clinical laboratory for testing.
Day 6: The clinical laboratory tests your sample.
  • After receiving your sample, the laboratory takes 1–3 days to run tests, depending on their capacity.
Day 9: Clinical laboratory test results show what germ is causing your illness.
  • The clinical laboratory identifies the germ making you sick and reports the test results to your healthcare provider.
  • The clinical laboratory should also report test results to the state or local public health department, and they notify CDC.
Days 9–16: The clinical laboratory sends a sample of your bacteria to a public health laboratory.
  • The clinical laboratory ships the bacteria found in your sample to a public health laboratory for whole genome sequencing (WGS) analysis.
  • Shipping can take up to a week, depending on transportation arrangements in your state and the distance between the two laboratories.
Days 16–21: The public health laboratory performs WGS analysis and other tests on the bacteria.
  • The public health laboratory performs tests to determine the bacteria’s DNA fingerprint and other characteristics.
  • WGS testing and analysis of the results, including whether the bacteria is resistant to any antibiotics, can take 2–10 days depending on the bacteria.
What Is Whole Genome Sequencing?

CDC and public health laboratories use a technology called whole genome sequencing (WGS) to generate DNA fingerprints of bacteria causing illness. When bacteria have nearly identical DNA fingerprints, we consider them “genetically closely related.” Illnesses caused by bacteria that are genetically closely related are more likely to have a common source, such as a contaminated food. An outbreak is an event in which a group of people get similar illnesses from a common source. Disease detectives investigate outbreaks to find out what is making people sick.

Find out how CDC uses WGS to detect and solve foodborne outbreaks.

Day 22: The public health laboratory sends WGS results to CDC.
  • Within a day of analyzing the WGS results, state public health officials add the DNA fingerprint from the bacteria to PulseNet, a national laboratory network coordinated by CDC. PulseNet connects foodborne illnesses in order to identify outbreaks.
Day 23: CDC determines if your illness is related to other recent illnesses.
  • CDC scientists determine whether the bacteria causing your illness is closely related genetically to any other recent WGS results from other people in PulseNet.
  • If it is closely related to bacteria causing recent illnesses in other people, CDC may begin an outbreak investigation or add your illness to an ongoing investigation.

Total time: 34 weeks

*Most cases of illness, even those caused by common foodborne germs, are not linked to a foodborne outbreak. This can happen for many reasons. A major reason is that most illnesses are not part of an outbreak. Another reason is that germs that cause foodborne illness can also be spread in other ways, such as by water or directly from one person to another. Also, if an illness is diagnosed by a culture-independent diagnostic test, that case may not be linked to an outbreak because these tests do not provide the information needed to link it to an outbreak. In addition, many people do not seek medical care for foodborne illnesses, so their illnesses cannot be diagnosed or reported to public health officials.