Category Archives: Uncategorized

Ireland – Iceland Recalls Chip Shop Curry 4 Chicken Breast Toppers and Southern Fried Chicken Popsters Due to Presence of Salmonella

Posted on August 12, 2020 by | Leave a comment

FSAI

Summary
Category 2: For Information
Alert Notification: 2020.46
Product: Iceland Chip Shop Curry 4 Chicken Breast Toppers; pack size: 400g; best before dates: 27/02/2021, 17/03/2021 and 08/04/2021.

Iceland Southern Fried Chicken Popsters; pack size: 220g; best before date: 04/04/2021.
Batch Code: Please refer to implicated best before dates listed above.
Country Of Origin: Poland

Message:

Iceland is recalling the above batches of its Chip Shop Curry 4 Chicken Breast Toppers and its Southern Fried Chicken Popsters, due to the presence of Salmonella.  Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.

Iceland Chip Shop Curry 4 Chicken Breast Toppers
Iceland Southern Fried Chicken Popsters

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, FSAI, Salmonella, Salmonella in Chicken, Uncategorized

USA – Outbreak Investigation of Salmonella Newport: Red Onions (July 2020)

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FDA

Recall Information (Updated August 11, 2020)

Recalled Onions

On August 1, 2020, Thomson International, Inc. recalled all varieties of onions that could have come in contact with potentially contaminated red onions, due to the risk of cross-contamination. Recalled products include red, yellow, white, and sweet yellow onions shipped from May 1, 2020 to August 1, 2020.

Onions were distributed to wholesalers, restaurants, and retail stores in all 50 states, the District of Columbia and Canada.

The onions were distributed in 5 lbs. carton. 10 lbs. carton. 25 lbs. carton. 40 lbs. carton, 50 lbs. carton. bulk, 2 lb. mesh sacks, and 3 lb. mesh sacks, 5 lb. mesh sacks, 10 lb. mesh sacks 25 lbs. mesh sacks, 50 lbs. mesh sacks under the brand names:

  • Thomson Premium
  • TLC Thomson International
  • Tender Loving Care
  • El Competitor
  • Hartley’s Best
  • Onions 52
  • Majestic
  • Imperial Fresh
  • Kroger
  • Utah Onions
  • Food Lion

See photos of brand labels.

Additionally,  companies have initiated recalls for onions linked to the Thomson, International, Inc. recall, sold at the following retailers:

  • Publix Super MarketsExternal Link Disclaimer (red onions, packaged by Del Monte Fresh Produce, N.A., Inc. and sold in bulk merchandise displays in AL, GA, NC, SC, TN, and VA)
  • Giant Eagle (red, yellow and white onions sold in produce departments in PA, OH, WV, IN and MD)
  • Trader Joe’s – Recalled by Progressive Produce, LLC (conventional red onions sold only in Arizona, California, Nevada, and Utah stores, and sold loose in bulk bins with PLU sticker with the brand name Pacific Gold)
  • Ralph’s – Recalled by Progressive Produce, LLC (conventional yellow onions sold only in California stores and sold loose in bulk bins with PLU sticker with the brand name Pacific Gold)

Products Containing Recalled Onions

Ready-to-Eat Meat and Poultry Products Containing Recalled Onions

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Posted in FDA, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Salmonella in Onions, Uncategorized

USA -Spokane Produce Inc. Issues Recall of Products Containing Onions Because of Possible Health Risk – Salmonella

Posted on August 12, 2020 by | Leave a comment

FDA

Spokane Produce, Inc. of Spokane, WA is voluntarily recalling salsa products containing onions as a result of the expanded onion recall initiated by Thomson International, Inc., which resulted in a recall by Spokane Produce’s onion supplier. These recalls are due to concerns of the potential for contamination by Salmonella spp.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Product was distributed in ID, MT, OR, WA states and it reached consumers only through retail stores. The recalled products were distributed from 05/13/20 to 08/10/20. Retail products were packaged in 15oz. plastic tubs and institutional size one gallon plastic containers.

Spokane Produce’s products subject to the recall are listed in the table below.

ITEM NUMBER PRODUCT NAME SIZE BEST BY DATE
83260 Saddlin’ Up Salsa Hot 15 oz 8/16/2020
83259 Saddlin’ Up Salsa Medium 15 oz 9/30/2020
83259 Saddlin’ Up Salsa Medium 15 oz 8/5/2020
83258 Saddlin’ Up Salsa Mild 15 oz 8/11/2020
84032 Salsa Verde 15 oz 8/26/2020
84044 Salsa Verde Gallon 9/28/2020
84044 Salsa Verde Gallon 8/11/2020

No other Spokane Produce’s products are impacted by this recall.

No illnesses have been reported in association with these salsa products to date.

Out of an abundance of caution, as a service to the general consuming public at large, product is being recalled in consultation with the Food and Drug Administration (FDA).

Consumers who purchased any of the products/best buy dates cited above are advised not to eat any product and should destroy or return the product to the place of purchase. Consumers with questions should call Spokane Produce, Inc., 10am-4pm (PST) at 509-710-8301.

Company Contact Information

Consumers:
Spokane Produce, Inc.
 509-710-8301

Product Photos

  • Label, Saddlin’ Up Salsa
  • Label, Saddlin’ Up Salsa Verde
  • Label, Spokane Produce Salsa Verde

 

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Posted in FDA, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Salmonella, Salmonella in Onions, Uncategorized

New Zealand – Shellfish biotoxin alert – west coast of the North Island, including Raglan

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MPI

The Ministry for Primary Industries (MPI) today issued a public health warning advising the public not to collect or consume shellfish harvested from South Head to Tauratahi Point – West Coast North Island.

Routine tests on shellfish samples taken from this region have shown levels of Paralytic Shellfish Poisoning (PSP) toxins above the safe limit of 0.8 mg/kg set by MPI. Anyone eating shellfish from this area is potentially at risk of illness.

See a map of the warning

Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.

Note, cooking shellfish does not remove the toxin.

Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed its contents could contaminate the meat during the cooking process.

Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:

  • numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
  • difficulty swallowing or breathing
  • dizziness
  • headache
  • nausea
  • vomiting
  • diarrhoea
  • paralysis and respiratory failure and in severe cases, death.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.

Find out more

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Posted in Algal Toxin, Bacterial Toxin, Biotoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, MPI, paralytic shellfish poisoning, PSP, Toxin, Uncategorized

Canada – Sunsprout brand Micro – Greens Alfalfa & Radish may be unsafe due to Salmonella

Posted on August 12, 2020 by | Leave a comment

CFIA

Advisory details

Ottawa, August 11, 2020 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume and retailers, restaurants and institutions not to sell or use the product described below due to possible Salmonella contamination.

Product

Brand Product Size UPC Codes
Sunsprout Micro – Greens
Alfalfa & Radish		 100 g 0 57621 13512 3 BBAUG11

What you should do

If you think you became sick from consuming a food product, call your doctor.

Check to see if you have the affected product in your home. If the product is in your home, do not consume it.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

Background

This warning was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If products are recalled, the CFIA will notify the public through a Food Recall Warning.

Illnesses

There have been no reported illnesses associated with the consumption of this product.

Product photos

Printer ready version of photos

  • Sunsprout – Micro - Greens – Alfalfa & Radish – 100 grams

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
Report a problem on this page

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Posted in CFIA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Testing, Salmonella, Uncategorized

Research – Effects of smoke produced from smoldering plants on the Aspergillus flavus growth and production of aflatoxin in pistachio

Posted on August 11, 2020 by | Leave a comment

Wiley Online

Aflatoxin (AF) contamination of the Iranian exporting pistachio has become a major problem in the last decades. In this study, the antifungal effects of smoke produced from the smoldering of several herbal plants were investigated. Four different ratios of plant weight/exposure time (5/5, 10/15, 15/30, and 20 g/45 min) were used from each plant material to smoke two isolates of Aspergillus flavus (A47 and A3), grown in potato dextrose agar (PDA). The results showed that the 20 g/45 min treatment using smoldering cinnamon bark, neem leaves, and clove flowers had efficient inhibitions of 100, 85, and 75%, respectively. Furthermore, the smoking of pistachio inoculated with a spore concentration of 1 × 106 / ml using 30 g of cinnamon bark, neem leaves, and clove flowers for 75 min was capable of preventing the production of different types of AF, that is, B1, B2, G1, and G2 in the treated products. There is a good potential to smoke pistachio with these three herbal plants and prevent the production of AF in pistachio during the handling, storage, and transportation.

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Posted in Aflatoxin, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Mould Toxin, Mycotoxin, Research, Uncategorized

USA – Progressive Produce Voluntarily Recalls Red and Yellow Onions Because of Possible Health Risk – Salmonella

Posted on August 11, 2020 by | Leave a comment

FDA

Progressive Produce LLC is voluntarily recalling a very limited quantity of red and yellow onions as a result of a recall initiated by Thomson International, Inc., which supplied affected onions to Progressive Produce. This recall is being made out of an abundance of caution due to the potential for contamination with Salmonella.

The recalled products were sold on the West Coast, at Trader Joe’s (conventional red onions sold only in Arizona, California, Nevada, and Utah stores) and Ralph’s (conventional yellow onions sold only in California stores). The onions are sold loose in bulk bins. The red onions have a PLU sticker with the brand name Pacific Gold. No other Progressive Produce onions or other products are impacted by this recall.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Retailers that received recalled product from Progressive Produce have been instructed to remove any recalled product from their shelves and to dispose of any product that is remaining in their inventory.

Consumers who have purchased recalled products are urged not to consume them and to dispose of them immediately or to return them to the store for a full refund. Consumers may email Progressive Produce for further information at foodsafety@progressiveproduce.com. Consumers with concerns about an illness from consumption of the recalled products should contact a health care provider.

Progressive Produce has not received any reports of illnesses to date associated with these recalled items, although a current illness outbreak appears to be associated with certain onions supplied to a number of companies by Thomson International.

Progressive Produce is cooperating fully with FDA to facilitate the efficient recall of these onions. A photo of the red onion label is attached.

Company Contact Information

Consumers:
Progressive Produce
 foodsafety@progressiveproduce.com

Product Photos

  • PLU Sticker - Pacific Gold Red Onion 4082 USA

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Posted in FDA, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized

UK – Post Implementation review – The Food Safety and Hygiene (England) Regulations 2013 (As Amended)

Posted on August 11, 2020 by | Leave a comment

FSA

About this consultation

The Food Standards Agency is carrying out a post implementation review of the Food Safety and Hygiene (England) Regulations 2013 (As Amended). Details of the review are available in a draft report.

Purpose of the consultation

The Food Safety and Hygiene (England) Regulations 2013 (SI 2013 No. 2996) came into force on 31 December 2013. This routine Post Implementation Review (PIR) is required as part of the Statutory Review requirements of the legislation. In order to do this, the FSA has collated evidence from key stakeholders based on their views and experiences, including on any costs and benefits arising from its implementation.

Who will this consultation be of most interest to?

  • Food Business Operators
  • Competent Authorities – Local Authority Food Safety and Standards Teams

Details of consultation

These Regulations revoked and re-enacted, in whole or in part, a number of pieces of legislation into a single consolidated Statutory Instrument (SI). The Regulations have been amended since coming into force on 31 December 2013 by:

  • The Official Feed and Food Controls (England) (Miscellaneous Amendments) Regulations 2019 (SI 2019 No. 1476)
  • The Food Safety and Hygiene (England) (Amendment) Regulations 2016 (SI 2016 No. 868)
  • The Food Safety and Hygiene (England) (Amendment) Regulations 2014 (SI 2014 No. 2885)
  • The Official Feed and Food Controls (England) and the Food Safety and Hygiene (England) (Amendment) Regulations 2014 (SI 2014 No. 2748)

The requirements introduced by the amending SIs are reviewed as part of this exercise.

This PIR reviews the objectives of the consolidation exercise; the extent to which those objectives have been achieved; and whether they could be achieved by means that impose less regulatory burden. The PIR also considers evidence provided by interested parties on the effectiveness of the regulations and the extent to which they are still relevant.

A light touch review was considered proportionate for this combined PIR due to the low impact identified in the regulatory impact assessments.  The FSA view is that the Regulations remain effective and fit for purpose – based on routine engagement and monitoring of UK official controls and enforcement.

Within the report are a series of questions that we would welcome responses to. These are copied below.

  1. Do you agree with the view that the consolidated SI created a simplified system? Please explain your response with evidence where possible.
  2. How significantly do you feel the subsequent amendments to the consolidated SI reduced the benefits of the original consolidation?
  3. Do you agree with the view that there were no significant impacts resulting from the consolidated SI? Please explain your response with evidence where possible.
  4. Do you agree with the FSA conclusion that the consolidated SI remains effective and relevant in meeting the intended objectives? Please explain your response with evidence where possible.
  5. Do you agree with the FSA conclusion that there is no evidence of unnecessary or disproportionate burdens in the enforcement of the EU regulations in England?
  6. We would welcome any additional comments or views in relation to the consolidated SI or the proportionality of this PIR.  Please explain your response with evidence where possible.
  7. Do you have any views on the use of sanctions generally, or the inclusion of criminal sanctions, in The Food Hygiene and Safety (England) Regulations 2013? Please explain your response with evidence where possible.

Impacts

No significant impacts were identified by the FSA when undertaking the consolidation and no significant impacts were highlighted by respondents during the formal consultation in 2013, or during the consultations of the amending Regulations. No significant impacts have since been identified during this review of the regulations, including comments received through our engagement with key stakeholders.

Consultation pack

England

How to respond

Responses are required by close 4 September 2020. Please state in your response whether you are responding as a private individual or on behalf of an organisation/company (including details of any stakeholders your organisation represents).

Responses to this consultation should be sent by email to: foodhygiene.policy@food.gov.uk

Or by post to:

Michelle Beer

General Food Hygiene Policy

Food Policy Directorate, Food Standards Agency, Clive House,

70 Petty France, London, SW1H 9EX

Publication of response summary

Within three months of a consultation ending we aim to publish a summary of responses received and provide a link to it from this page.

You can find information on how we handle data provided in response to consultations in our Consultations privacy notice.

Further information

This consultation has been prepared in accordance with HM Government Consultation Principles (Opens in a new window). If an Impact Assessment has been produced, this is included in the consultation documents. If no Impact Assessment has been provided, the reason will be given in the consultation document.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Testing, Uncategorized

Research – Synergistic antibacterial effect of nisin, ethylenediaminetetraacetic acid, and sulfite on native microflora of fresh white shrimp during ice storage

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Wiley Online

This study aims to investigate the effectiveness of using nisin, ethylenediaminetetraacetic acid (EDTA), and sulfite alone or in combination in reducing Vibrio parahaemolyticus , Salmonella enterica , and Pseudomonas fluorescens in broth and native microflora on raw Pacific white shrimp during ice storage. Nisin (50 ppm), EDTA (20 mM), alone or in combination were used to test on the growth of V . parahaemolyticus , S . enterica , and P . fluorescens in broth. Nisin (50 ppm), EDTA (20 mM), sodium metabisulfite (1.25 and 0.625%), ice; alone or in combination were used on shrimps during 1°C storage for 10 days. Microbial and chemical changes were analyzed during shrimp storage. First, the combination of nisin and EDTA exhibited antibacterial effects against V . parahaemolyticus , S . enterica , and P . fluorescens in broth. Second, in shrimp preservation, the combination of nisin, EDTA, and sulfite at a low dose of 0.625% exhibited higher antimicrobial activity than did a high dose of sulfite (1.25%). Based on aerobic bacteria counts, psychrotrophic bacteria, and TVB‐N, shrimp treatment with combination of nisin, EDTA, and low‐dose sulfite were still acceptable within 10 days of storage. Based on our findings, nisin and EDTA can be used to reduce uses of sulfite for shrimp preservation in the future.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Nisin, Pseudomonas, Pseudomonas fluorescens, Research, Salmonella, Uncategorized, Vibrio, Vibrio parahaemolyticus, Water, water microbiology, Water Safety

USA -Wegmans Food Markets, Inc. Announces Recall of Select Valencia Oranges, Lemons, and Various Products Containing Fresh Lemon Because of Possible Health Risk – Listeria monocytogenes

Posted on August 11, 2020 by | Leave a comment

FDA

Wegmans Food Markets, Inc. is recalling its four-pound bag of Valencia Oranges, two-pound bag of lemons, bulk lemons, and a variety of in-store produced seafood and restaurant foods items that contain fresh lemon because they have the potential to 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 individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeriaem> infection can cause miscarriages and stillbirths among pregnant women.

The affected products were sold in Wegmans stores in New Jersey, Pennsylvania, Virginia, North Carolina, Maryland, and Brooklyn and Harrison, NY.

Affected produce items, sold between July 31 and August 7, 2020, include:
Wegmans 4lb Bag Valencia Oranges – UPC: 7789052363
Wegmans 2lb Bag Lemons – UPC: 7789015917
Wegmans bulk lemons – UPC: 4033

The lemons and oranges were supplied to Wegmans by Freshouse Produce LLC of Salisbury, NC, which issued a voluntary recall after the company’s internal testing identified Listeria monocytogenes on a piece of equipment in one of its packing facilities. No illnesses associated with this recall have been reported to Wegmans or its supplier.

Wegmans has placed automated phone calls to alert customers who purchased these products using Shoppers Club.

Customers should return these products to the service desk for a full refund. Those with questions may contact Wegmans Food Markets 1-855-934-3663 Monday through Friday from 8:00 a.m. – 7:00 p.m. or Saturday and Sunday from 8:00 a.m. – 5:00 p.m.

###

Wegmans Food Markets, Inc. is a 103-store supermarket chain with stores in New York, Pennsylvania, New Jersey, Virginia, Maryland, Massachusetts and North Carolina. The family company, recognized as an industry leader and innovator, celebrated its 100th anniversary in 2016. Wegmans has been named one of the ‘100 Best Companies to Work For’ by FORTUNE magazine for 23 consecutive years, ranking #3 in 2020. The company was also ranked #1 for corporate reputation among the 100 most visible companies, according to the 2019 Harris Poll Reputation Quotient® study.

Wegman’s Product Recall

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Posted in FDA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized