Recall of bvba Geal Product: Crêpes de Bruges, Crêpes dessert de Bruges, Cora Crêpes Dessert, Carrefour Original Mini Crêpes. Problem: possible presence of Listeria monocytogenes.
In agreement with the AFSCA, bvba Geal is withdrawing the products Crêpes de Bruges, Crêpes dessert de Bruges, Cora Crêpes Dessert, Carrefour Original Mini Crêpes from the sale and is recalling them to consumers following the possible presence of Listeria monocytogenes.
Bvba Geal asks its customers not to consume these products and to bring them back to the point of sale where they were purchased, where they will be reimbursed.
During investigations, FSIS may respond by posting recalls of FSIS-regulated products linked to illness or by issuing public health alerts. Following outbreak investigations, FSIS conducts after-action reviews to identify, share, and apply lessons learned with public health, industry partners, and consumers to help prevent future illness and improve future outbreak response.
The Outcomes & References column includes links to recall notices, public health alerts, and after-action review reports, as well as CDC outbreak notices for selected multistate foodborne outbreaks, which provide additional information. For a list of all foodborne outbreaks reported to CDC since 1998, please use the CDC National Outbreak Reporting System Dashboard.
The purpose of this announcement is to advise you that Fullei Fresh is voluntarily recalling Bean Sprouts and Soy Sprouts as a precaution due to possible exposure to listeria monocytogenes. Affected lots are numbered consecutively between 251 and 271. They were harvested and shipped to distributors between September 14 and October 5, 2021. Both conventional and organic bean sprouts as well as soy sprouts are voluntarily recalled. No other products are affected at this time as they are grown and packed in segregated departments.
The Centre for Food Safety (CFS) holds a series of exhibitions in major shopping centres of public and private housing estates across the territory every year. Panels covering different topics such as food safety and nutrition, and educational videos are shown to enhance public knowledge on how to make safe and suitable food choices.
FIVE roving exhibitions will be held in the following venues in October 2021. Details are as follows:
Date
Time
Venue
Theme
5/10
10am – 4pm
Kowloon City Market
Nutrition Labelling;
Acrylamide + Trans Fats
8/10
10am – 4pm
Oi Man Plaza
Enhance Food Traceability, Strengthen Food Safety; Control of Food Temperature + Genetically Modified Food
5 Keys for Food Safety; Prevention of Cross-contamination + Organic Food
28/10
10am – 4pm
To Kwa Wan Market
Acrylamide; Food Safety Advice for Pregnant Women + Enhance Food Traceability, Strengthen Food Safety
New arrangements of the exhibitions will be announced regularly and members of the public are welcome to visit the CFS website. For any enquiries, please contact our Communication Resource Unit at 2381 6096.
Knoll Consultants & Investments Pty. Ltd. is conducting a recall of Duck and walnut pate 110g, Truffle pate 110g, Duck Terrine 110g and Farmhouse pate 110g. The products have been available for sale at Foodland (SA only) and independent grocers in VIC and SA.
Date markings
Use By 20 NOV 21
Problem
The recall is due to possible microbial contamination (Listeria monocytogenes).
Food safety hazard
Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.
Country of origin
Australia
What to do
Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.
The FDA, along with CDC and state and local partners, investigated a multistate outbreak of Salmonella Typhimurium infections linked to the consumption of BrightFarms packaged salad greens produced in the firm’s Rochelle, IL facility.
FDA visited the facility and collected samples. Some environmental samples taken inside the facility tested positive for Salmonella Liverpool, but were not a match to the outbreak strain. In addition, a sample collected from an outdoor storm water drainage pond adjacent to the facility was analyzed and reported to be Salmonella Typhimurium and a genetic match to the outbreak strain.
Although no clear route of contamination was readily identified, the FDA is preparing a report to discuss findings and provide information to assist in future prevention efforts.
Recommendation
CDC has declared this outbreak to be over.
Investigation Background
On July 15, 2021, BrightFarms recalled packaged salad greens produced in its Rochelle, Illinois (Ogle County) greenhouse farm sold in Illinois, Indiana, Iowa, and Wisconsin. On July 21, 2021, Michigan was added to the list of states that received recalled products. Interview data and shopper card records show that 15 people ate or bought multiple types of BrightFarms brand salad products before they got sick, including Sunny Crunch, 50/50 Spring & Spinach, Harvest Crunch, and Butter Crisp. FDA conducted a traceback investigation and identified the farm in Rochelle, IL, as the likely source of the BrightFarms brand salad bought by people who became ill. On July 28, 2021, following positive sample results, BrightFarms expanded their recall to include Baby Spinach packaged in clear, plastic clamshells with “Best By” dates through 7/26/2021.
Map of U.S. Distribution of Recalled BrightFarms Products
Case Count Map Provided by CDC
Case Counts
Total Illnesses: 31
Hospitalizations: 4
Deaths: 0
Last Illness Onset: August 18, 2021
States with Cases: IL (18), MI(1), PA (2), WI (10)
Product Distribution*: IA, IL, IN, MI, WI
*Distribution has been confirmed for states listed, but product could have been distributed further, reaching additional states
Recall of Match SA Product: ALNATURA brand “Dinkel vollorn spaghetti” spelled spaghetti (500 g). Problem: Traces of ergot alkaloids.
WE ARE RECALLING THE PRODUCT DESCRIBED BELOW FOLLOWING A NON-CONFORMITY WHICH MAY LEAD TO A RISK FOR THE CONSUMER:
Spelled spelled “Dinkel vollorn spaghetti” from the ALNATURA brand (500 g). Expiration dates (DDM): 02/26/2023
These products were sold in the Match supermarket in Scheut (1071).
Match has decided, in consultation with the AFSCA (Federal Agency for the Safety of the Food Chain) to recall this product to consumers.
Customers who have purchased this product will be asked not to consume it and return it to the point of sale, where it will be refunded.
In the meantime, the product has been taken off the shelves of all stores.
We sincerely apologize to our customers for these inconveniences and assure them that we are taking the most effective measures to prevent such incidents.
Any customer who wants more information can contact our quality department on 071/820 345 or by e-mail at the following address: alertealimentaire@match.be
If you get sick, write down what you ate and what you did in the week before.
Keep food receipts from stores and restaurants.
Talk to your healthcare provider about whether you should be tested for a foodborne disease.
Did you know you can help disease detectives find and solve foodborne disease outbreaks? Learn some ways you can help protect others from getting sick.
Foodborne Disease Outbreaks
Each year in the United States, about 1 in 6 people (or 48 million) get sick from a foodborne illness, also known as food poisoning. Many of these illnesses occur one by one, but some are part of outbreaks.
Finding the source of an outbreak is important because the contaminated food could still be in stores, restaurants, or kitchens and could make more people sick. You can help solve these outbreaks by providing vital clues to disease detectives. Keep reading to find out how you can help.
Three Ways You Can Help if You Have Food Poisoning
1. Talk to Your Healthcare Provider
Talk to your healthcare provider about whether you should be tested for a foodborne disease.
Healthcare providers can test your stool (poop) or blood, which can tell them if you have a foodborne disease. Many doctors are now using tests that give a quick diagnosis, often while you wait in the office. If this test shows that you have an infection with a notifiable disease like Salmonella or E. coli, the doctor or laboratory should order another test and send those results to the public health laboratory in your state. Results from this test, without information that identifies you, are added to a database at CDC that holds DNA fingerprints of foodborne germs. The database is part of PulseNet, a network of local, state, and federal public health and food regulatory agency laboratories. PulseNet looks for groups of similar foodborne germ DNA fingerprints for health officials to investigate. This information helps health officials determine if there is an outbreak where other people became sick from the same food item.
2. Write Down What You Ate and What You Did
Did you know that the food that made you sick is usually not the last food you ate? The time between eating a contaminated food and feeling sick is often 2–3 days and sometimes longer. If you get sick with food poisoning, write down everything that you remember eating in the week before you started to get sick, including restaurants where you ate or special events you attended. Write down any contact you had with pets or other animals.
Gather and save food receipts you have kept from the grocery store or restaurants.
Promptly reporting your illness helps your local or state health department identify possible foodborne disease outbreaks. Health departments track reports of illnesses and look for groups of people with similar symptoms and exposures.
Disease detectives will likely interview you over the phone to find out what you ate and did in the week before you got sick. Investigators may also ask for copies of receipts or leftover food. Take the time to participate in this interview—you’ll be helping the investigation!
Three Ways You Can Help When You’re Not Sick With Food Poisoning
1. Keep Food Receipts and Enroll in Shopper Card Programs
It’s a good idea to keep food receipts from grocery stores and restaurants for at least 2 months before discarding them. Keeping these receipts can help you remember what you ate if you get sick.
Many shopper card or loyalty programs allow you to track your purchases and can provide important information on foods, brands, and other details that can help disease detectives during outbreak investigations. Investigators only use your shopper card information with your permission.
2. Keep Food Labels
Store or freeze food with the original packaging or label. This helps identify what the food is and could help trace where it came from during an outbreak investigation. This information can also help you identify a recalled food that may be in your pantry or freezer.
If you buy food in bulk and divide it into smaller portions to freeze, write information from the food label on the portioned items such as what the food is and where and when you purchased it. For meat or poultry, the USDA plant number can be found inside the USDA mark of inspection;external icon include this information, too.
If you store foods such as flour in canisters rather than in the original packaging, save the part of the label that gives the product name and “best by” or other dates or coding.
3. Follow Steps to Food Safety
Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.
Green Field Farms Chocolate Milk has been recalled for improper pasteurization. Pasteurization is a heat treatment process used on milk to kill pathogens that make it safe to consume. No illnesses have been reported to the company or the government to date in connection with the consumption of this product. The recalling company is Green Field Farms of Fredericksburg, Ohio.
FoodWorld 