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New Zealand – Talbot Forest Cheese, Gibbston Valley Cheese, The Cuisine Canteen, Imperial Foods, and Pams Finest brands of Cheeses – Listeria monocytogenes

Posted on July 27, 2020 by | Leave a comment

MPI

Specific cheese products from the Talbot Forest Cheese, Gibbston Valley Cheese, The Cuisine Canteen, Imperial Foods, and Pams Finest brands are being recalled due to the possible presence of Listeria monocytogenes.

Logos for Talbot Forest cheese, Pams Finest cheese, the Cuisine Canteen cheese, Gibbston Valley cheese, Imperial Foods cheese

Product identification
Product type Cheese
Name of product (size) Talbot Forest Cheese brand cheese products:

  • Aged Gouda (200g)
  • Castle Rock (150g)
  • Cheshire (150g)
  • Cumin Gouda (200g)
  • Cow Feta (150g)
  • Garlic & Chive Gouda (200g)
  • Geraldine Vintage Cheddar (150g)
  • Traditional Goat Feta (150g)
  • Goat Gouda (150g)
  • Gruyere (150g)
  • Creamy Havarti (150g)
  • Maasdam (150g)
  • Mesopotamia Blue (150g)
  • Mild Gouda (200g)
  • Mozzarella (250g)
  • Mt Peel Blue (150g)
  • Mt Somers Blue (150g)
  • Pepato (170g)
  • Peppered Havarti (150g)
  • Peppered Gouda (200g)
  • Raukapuka Red (150g)
  • Smokey Manuka (150g)
  • Waihi Blue (150g)
  • Wood Brie Blue (125g).

Gibbston Valley Cheese brand cheese products:

  • Kawarau Blue (140g)
  • Cow’s Milk Feta (150g)
  • Garlic & Chive Gouda (150g)
  • Black Pepper Gouda (150g)
  • Gibbston Gold Cheshire (150g)
  • Smokey Gold Cheshire (150g)
  • Nevis Maasdam (150g)
  • Glenroy Cheddar (150g)
  • Mt Scott Harvati (150g)
  • Mozzarella (200g)
  • Sheep Milk New Balfour (120g)
  • Sheep Milk Brinza Feta (120g)
  • Goat Milk Gouda (150g)
  • Chilli Havarti (150g)
  • Beer Match Cheeseboard Selection (240g) containing one of the each
    • Black Pepper Gouda
    • Glenroy Cheddar
    • Smokey Gold Cheshire
  • Wine Match Cheeseboard Selection (210g) containing one of the each
    • Nevis Maasdam
    • Mt Scott Harvati
    • Kawarau Blue.

The Cuisine Canteen brand cheese products:

  • Chilli Haloumi (200g)
  • Basil Haloumi (200g)
  • Cumin Gouda & Red Cheddar Cheese Duo (200g)
  • Chilli Gouda & Maasdam Cheese Duo (200g).

Imperial Foods brand cheese products:

  • Imperial Haloumi (1kg).

Pams Finest brand cheese products:

  • Traditional Haloumi (200g).
Batch and date marking

For Pams Finest brand Traditional Haloumi, The Cuisine Canteen brand Chilli Haloumi and Basil Haloumi, Imperial Foods brand Imperial Haloumi: Best before dates between and including 26/05/2020 and 08/10/2020.

For other products listed in this notice: Best before dates between and including 22/11/2020 and 06/04/2021.
Package size and description The products are sold in various packagings, weights, and shapes.
Distribution The products are sold in supermarkets throughout New Zealand.

The products have not been exported.
Notes This recall only affects the specific batches of these brands of cheeses listed on this notice.

No other products from these brands are affected by this recall.

Consumer advice

It is important for consumers to check the product names and best before dates as not all products are affected.

Affected products should not be consumed. There have been no reports of associated illness, however if you have consumed any of these products and have any concerns about illness, seek medical advice.

Customers should return the products to their retailer for a full refund.

More information is available in the media release

For more information about Listeria and prevention visit the Ministry of Health website.

Listeria – Ministry of Health

Information on Listeria and food safety from the Ministry for Primary Industries:

Who to contact

If you have questions, contact Talbot Forest Cheese:

  • Phone: 03 615 8652
  • Address: 29 King Street South, Temuka.

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

New Zealand – LeaderBrand brand Garden Gate Crisp’n Zesty Chopped Salad 260g – Listeria monocytogenes

Posted on July 27, 2020 by | Leave a comment

MPI

LeaderBrand Produce Limited is recalling specific dates of its LeaderBrand brand Garden Gate Crisp’n Zesty Chopped Salad 260g due to the possible presence of Listeria monocytogenes in the feta cheese sachet included in the salad.

 

LeaderBrand  brand Garden Gate Crisp’n Zesty Chopped Salad (260g).

 

Product identification
Product type Ready-to-eat salad
Name of product (size) LeaderBrand brand Garden Gate Crisp’n Zesty Chopped Salad (260g)
Date marking Best before up to and including 04/08/2020
Package size and description The product is sold in a 260g plastic bag.
Distribution The product is sold in Countdown supermarkets throughout New Zealand.
Notes This recall does not affect any other LeaderBrand brand products.

Consumer advice

The feta cheese in the affected products should not be consumed. There have been no reports of associated illness, however if you have consumed any of these products and have any concerns about illness, seek medical advice.

Customers should return the products to their retailer for a full refund.

More information is available in the media release

Recall to manage Listeria risk

For more information about Listeria and prevention visit the Ministry of Health website.

Listeria – Ministry of Health

Information on Listeria and food safety from the Ministry for Primary Industries:

Who to contact

If you have questions, contact LeaderBrand:

  • Phone: (06) 867 6231.

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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, Listeria, Listeria monocytogenes, MPI, Uncategorized

New Zealand – Pams brand Greek Salad with Red Wine Vinaigrette (295g) – Listeria monocytogenes

Posted on July 27, 2020 by | Leave a comment

MPI

Foodstuffs Own Brands Ltd is recalling specific dates of its Pams brand Greek Salad with Red Wine Vinaigrette (295g) due to the possible presence of Listeria monocytogenes in the feta cheese sachet included in the salad.

Pams brand Greek Salad with Red Wine Vinaigrette (295g).
Product identification
Product type Ready-to-eat salad
Name of product (size) Pams brand Greek Salad with Red Wine Vinaigrette (295g)
Batch and date marking Use-by dates between and including 09JUL20 and 25JUL20

Best before dates between and including 25/07/20 and 02/08/20
Package size and description The product is sold in a 295g plastic container.
Distribution The product is sold in Pak’n Save, New World, and Four Square supermarkets throughout New Zealand.

The product has not been exported.
Notes

This recall only affects specific dates of Greek Salad with Red Wine Vinaigrette in the 295g plastic container listed above. This recall does not affect product in the 220g plastic container.

Consumer advice

The feta cheese sachet included in the affected product should not be consumed. There have been no reports of associated illness, however if you have consumed any of this product and have any concerns about illness, seek medical advice.

Customers should return the product to their retailer for a full refund.

More information is available in the media release

For more information about Listeria and prevention visit the Ministry of Health website.

Listeria – Ministry of Health

Information on Listeria and food safety from the Ministry for Primary Industries:

Who to contact

If you have questions, contact Foodstuffs Own Brand Ltd:

  • Phone: 0800 245 114
  • Address: 95 May Road, Mt Roskill, Auckland

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

New Zealand – The Whole Mix brand Moroccan Cous Cous & Chicken Snack Pot -Listeria monocytogenes

Posted on July 27, 2020 by | Leave a comment

MPI

Speirs Foods (2018) LP is recalling specific dates of its The Whole Mix brand Moroccan Cous Cous & Chicken Snack Pot due to the possible presence of Listeria monocytogenes in the feta cheese included in the salad.

 

The Whole Mix brand Moroccan Cous Cous & Chicken Snack Pot (125g).

 

Product identification
Product type Ready-to-eat salad
Name of product (size) The Whole Mix brand Moroccan Cous Cous & Chicken Snack Pot (125g)

 
Batch and date marking Use by dates between and including 24JUL20 and 02AUG20.
Package size and description The product is sold in a 125g plastic container.
Distribution The product is sold at the following supermarkets and food retailers throughout New Zealand:

  • Countdown
  • Pak’n Save
  • New World
  • BidFood
  • Compass Food Group New Zealand
  • Four Square
  • SuperValue
  • Fresh Choice.

The product has not been exported.
Notes This recall only affects specific dates of The Whole Mix brand Moroccan Cous Cous & Chicken Snack Pot. This recall does not affect any other The Whole Mix brand products.

Consumer advice

Affected product should not be consumed. There have been no reports of associated illness, however if you have consumed any of this product and have any concerns about illness, seek medical advice.

Customers should return the product to their retailer for a full refund.

More information is available in the media release

Listeria – Ministry of Health

Information on Listeria and food safety from the Ministry for Primary Industries:

Who to contact

If you have questions, contact Speirs Foods (2018) LP:

Last reviewed: 

 

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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, Listeria, Listeria monocytogenes, MPI, Uncategorized

Iceland – Suspicion of Salmonella in chicken

Posted on July 27, 2020 by | Leave a comment

MAST

Matvælastofnun warns against consuming Ali and Bónus chicken due to suspicion of salmonella. These are chickens with the traceability number 215-20-25-1-01. Distribution has already been stopped and a recall has begun from the stores that received the product.

The company Matfugl efh. sent information to the Food Administration.

The recall only applies to the following batch:

  • Brands: Ali and Bónus
  • Producer: Matfugl ehf, Völuteigi 2, 270 Mosfellsbær
  • Traceability number / batch number: 215-20-25-1-01
  • Distribution: Bonus, ISK, Fjarðarkaup, Iceland
  • Expiry date 28.07.20 – 30.07.20

Consumers who have purchased chicken with this traceability number are asked to return it to the relevant store or directly to Matfugl ehf., Völuteigi 2, Mosfellsbær

Related

 

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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, Salmonella, Uncategorized

USA – Mystery Salmonella Outbreak sickens 212 in 23 States

Posted on July 27, 2020 by | Leave a comment

Food Poison Journal

Since the last update on July 21, 2020, an additional 87 ill people have been reported in this outbreak.

Now, a total of 212 people infected with the outbreak strain of Salmonella Newport have been reported from 23 states.

31 hospitalizations have been reported. No deaths have been reported.

A specific food, grocery store, or restaurant chain has not been identified as the source of this outbreak.

CDC is not advising that consumers avoid eating any specific foods, or that retailers stop selling any specific foods.

This investigation is ongoing. CDC will provide more information as it becomes available.

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

Canada – Mystery Salmonella Outbreaks Sickens 59 in 5 Canadian Provinces

Posted on July 27, 2020 by | Leave a comment

Food Poison Journal

According to Canadian Health officials, as of July 24, 2020, there have been 59 confirmed cases of Salmonella Newport illness linked to this outbreak in the following provinces: British Columbia (23), Alberta (31), Manitoba (3), Ontario (1), and Prince Edward Island (1). Individuals became sick between mid-June and mid-July 2020. Information is available for 28 illnesses. Out of 28 people, six individuals have been hospitalized. No deaths have been reported. Individuals who became ill are between 11 and 77 years of age. The majority of cases (54%) are female.

The United States Centers for Disease Control and Prevention (U.S. CDC) is also investigating an outbreak of Salmonella Newport illnesses that have a similar genetic fingerprint to illnesses reported in this outbreak. In the U.S., a total of 212 people infected with the outbreak strain of Salmonella Newport have been reported from 23 states. 31 hospitalizations have been reported. No deaths have been reported.

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

Research – Punicalagin Damages the Membrane of Salmonella Typhimurium

Posted on July 26, 2020 by | Leave a comment

JFP

Salmonella , a bacterial, food-borne pathogen, can contaminate meat, milk, and vegetables. While appropriate measures are available to control Salmonella , the inhibitory phytochemicals from plants are gaining increased attention. Punicalagin, a natural antibiotic, is one of the main active tannins isolated from Punica granatum L . To obtain a broader understanding of the effect of punicalagin on the cell membranes of Salmonella typhimurium , the killing kinetics, extracellular potassium concentration, release of cell constituents, intracellular pH (pH in ), membrane potential, and morphological features were characterized to elucidate the mechanisms of action. Treatment with punicalagin induced an increase in the extracellular concentrations of potassium and a release of cell constituents. A higher pH gradient, an increase in the pH in and cell membrane depolarization were observed after punicalagin treatment. Electron microscopy observations showed that the cell membrane structures of S. typhimurium were damaged by punicalagin. It is concluded that punicalagin inhibits the proliferation of S. typhimurium and destroys the integrity of the cell membrane, leading to a loss of cell homeostasis. These findings indicate that punicalagin has the potential to be used as a food preservative in order to control S. typhimurium contamination in food and reduce the risk of salmonellosis.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, Salmonella, Uncategorized

Research – Researchers identify biofilm hotspots, document danger zones

Posted on July 26, 2020 by | Leave a comment

Food Safety News

Scientists in Austria have investigated where biofilms hide and what bacteria can be found in them.

Biofilms are proven sources of contamination in the food industry. They can cause additional costs in production and can be a danger to consumer health.

Researchers at the unit of food microbiology at Vetmeduni Vienna looked at biofilms in an Austrian meat processing environment that included pork, poultry and beef. Knowledge gained on presence and composition, published in the International Journal of Food Microbiology, could help to prevent and reduce biofilm formation within food processing environments.

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Posted in Biofilm, Contaminated water, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiology, Pathogen, pathogenic, Research, Uncategorized, Water, water microbiology, Water Safety

Research -Spatial Trends in Salmonella Infection in Pigs in Spain

Posted on July 26, 2020 by | Leave a comment

Frontiers in Science

 

Salmonella is one of the most important foodborne pathogens worldwide. Its main reservoirs are poultry and pigs, in which infection is endemic in many countries. Spain has one of the largest pig populations in the world. Even though Salmonella infection is commonly detected in pig farms, its spatial distribution at the national level is poorly understood. Here we aimed to report the spatial distribution of Salmonella-positive pig farms in Spain and investigate the presence of potential spatial trends over a 17-year period. For this, data on samples from pigs tested for Salmonella in 2002–2013, 2015, 2017, and 2019 as part of the Spanish Veterinary Antimicrobial Resistance Surveillance program, representing 3,730 farms were analyzed. The spatial distribution and clustering of Salmonella-positive pig farms at the province level were explored using spatial empirical Bayesian smoothing and global Moran’s I, local Moran’s I, and the Poisson model of the spatial scan statistics. Bayesian spatial regression using a reparameterized Besag-York-Mollié Poisson model (BYM2 model) was then performed to quantify the presence of spatially structured and unstructured effects while accounting for the effect of potential risk factors for Salmonella infection at the province level. The overall proportion of Salmonella-positive farms was 37.8% (95% confidence interval: 36.2–39.4). Clusters of positive farms were detected in the East and Northeast of Spain. The Bayesian spatial regression revealed a West-to-East increase in the risk of Salmonella infection at the province level, with 65.2% (50% highest density interval: 70–100.0%) of this spatial pattern being explained by the spatially structured component. Our results demonstrate the existence of a spatial variation in the risk of Salmonella infection in pig farms at the province level in Spain. This information can help to optimize risk-based Salmonella surveillance programs in Spain, although further research to identify farm-level factors explaining this pattern are needed.

Introduction

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Posted in Food Microbiology Research, Research, Salmonella, Uncategorized