Category Archives: Uncategorized

Sweden – Lidl Sweden recalls Fresh sausages Ramslök & Garlic, Svea Lantkött – Salmonella

Posted on July 7, 2020 by | Leave a comment

Lidl

Lidl Sweden recalls Fresh sausage Ramslök & Garlic of the brand Svea Lantkött, after routine analyzes it has been found that the sausage can contain Salmonella.

Salmonella has been detected following a routine analysis. We would like to encourage all our customers who bought the sausage to come back to us with the product. The concerned best-before date 2020-07-17 has been sold in all Lidl Sweden stores. Salmonella poses no risk if you have heated the food to at least 70 degrees.

The recall affects only the product:

Article: Fresh sausage Frame onions & Garlic

Package size: 320g

Brand: Svea Lantkött

Best-before date: 2020-07-17

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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 – Jewel-Osco Voluntarily Recalls Bagged Signature Farms Garden Salad Due to Possible Cyclospora Contamination – Updated

Posted on July 7, 2020 by | Leave a comment

FDA

A previous version of this press release issued on June 19, 2020 stated that product bearing the facility code “S5417” and that code is incorrect.   The only product bearing the product code “S5424” is subject to recall and it was made at a facility in Streamwood, IL.

In cooperation with the Fresh Express recall of bagged salads potentially linked to an outbreak of Cyclospora infections in the Midwest.  Jewel-Osco is voluntarily recalling bagged Signature Farms Garden Salad, net wt. 12 oz., sold in its stores in Illinois, Indiana, and Iowa.

The recalled Signature Farms Garden Salad, UPC code of 21130 98135, was sold in 12-ounce bags in the Produce section.  The recalled products have BEST IF USED BY dates of May 16 through July 4 (5-16-20 through 7-04-20). The BEST IF USED BY date and the product code are printed on the top right corner of the front of the package.  The affected product with the product code is subject to recall.

 

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Posted in Cyclospora, Cyclosporiasis, 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, Parasite, Uncategorized

Germany – Organic Alpine Cheese – Listeria monocytogenes

Posted on July 7, 2020 by | Leave a comment

Click to access HAMBERGER_Rueckruf_Almbauernkaese.pdf

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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, Uncategorized

Israel – MKF Group Ltd Product Recall – Salmonella and/or Listeria monocytogenes

Posted on July 7, 2020 by | Leave a comment

Ministry of Health

MKF Group Ltd. is Calling for the Recall of the Following Product:
1. Home-made Dumplings, 900 grams
2. Classic Dumplings, 800 grams
3. Meat-filled Blintzes (8 units, classic)
4. Chef’s Dumplings, 1700 grams
5. Chebureki 6 units (600 grams, classic)
6. Dumplings for Children, 600 grams
7. Juicy Meat-filled Dumplings (1500 grams)
8. Siberian-style Meat-filled Dumplings (900 grams)

Upon inspection by the Food Service in the Health Bureau, Center District, some of the
products were found to contain salmonella and/or listeria monocytogenes bacteria. In order
to protect the public’s health, it was decided to issue a voluntary recall of these products from
the following dates:
Product’s Name Barcode All Manufacturing
Dates Between and
Including:
All “Best Before” Dates
Between and
Including:
Home-made Dumplings, 900 grams 7290011585723 25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Classic Dumplings,
800 grams 7290011585693
25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Meat-filled Blintzes
(8 units, classic) 7290011585853
25.2.2020 to 10.6.2020 31.11.2020 to 10.12.2020
Chef’s Dumplings,
1700 grams 7290011585198
25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Chebureki 6 units
(600 grams, classic) 7290011585785
25.2.2020 to 10.6.2020 5.12.2020 to 10.12.2020
Dumplings for Children, 600 grams 7290011585266 25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Juicy Meat-filled Dumplings
(1500 grams) 7290011585266
25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Siberian-style Meat-filled Dumplings
(900 grams) 7290011585266
25.2.2020 to 10.6.2020 25.7.2020 to 10.8.2020
Consumers in possession of these products are urged not to consume them.
In coordination with the Food Service in the Ministry of Health, MKF Group Ltd. is taking
action to recall the products from the market.
In otherwise healthy individuals, salmonella may cause illness whose symptoms include fever, diarrhea (sometimes bloody), nausea, vomiting, and stomach aches. In rare cases,
complications may occur. Invulnerable individuals such as young children, the
immunosuppressed and the elderly, the bacteria may cause severe illness and sometimes even death.
Listeria Monocytogenes are bacteria that may cause illness in high-risk populations such as the immunosuppressed or the elderly and may induce miscarriage in pregnant women.
MKF Group Ltd. apologizes to its customer public and is taking actions to recall the
products from shelves.
For product returns, please contact us at 0532463584 or mkfgroup@gmail.com

 

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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, Salmonella, Uncategorized

New Zealand – Soyummy brand Dr. Fermented Bean Paste – Bacillus Cereus

Posted on July 7, 2020 by | Leave a comment

MPI

Soyummy Ltd is recalling specific batches of its Soyummy brand Dr. Fermented Bean Paste as the product contains elevated levels of Bacillus cereus bacteria.

Frozen plastic tub of Soyummy brand Dr. Fermented Bean Paste.
Soyummy brand Dr. Fermented Bean Paste (220g tub).

 

Product identification
Product type Soybean paste
Name of product (size) Soyummy brand Dr. Fermented Bean Paste (220g tub)
Date marking Best before: 30/09/20 and 13/12/20
Package size and description The product is sold frozen in a 220g plastic tub.
Distribution The affected product is sold in ethnic grocery stores throughout Auckland.
Notes This recall does not affect any other Soyummy brand products.

Consumer advice

Customers are asked to check the best before date on the lid of the product.

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 your health, seek medical advice.

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

More information on Bacillus cereus

Who to contact

If you have questions, contact Soyummy Limited:

  • Phone: 021 0261 4140
  • Address: Unit G, 18 Polaris Place, East Tamaki, Auckland.

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Posted in Bacillus, Bacillus cereus, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, MPI, Uncategorized

Ireland – Recall of Konspol Chicken Burgers due to the Presence of Listeria monocytogenes

Posted on July 7, 2020 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2020.36
Product: Konspol Hamburgery z kurczaka  
Batch Code: 294/VI; use by: 20/07/2020
Country Of Origin: Poland

Message:

Konspol – Holding Sp. z o.o. is recalling the above batch of its chicken burgers due to the detection of Listeria monocytogenes.  Point-of-sale recall notices are to be displayed in stores supplied with the implicated batch.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  In rare cases, the infection can be more severe, causing serious complications.  Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly.  The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks, but can range between 3 and 70 days.  

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and to display a point-of-sale recall notice in stores where the affected batch was sold.

Consumers:

Consumers are advised not to eat the implicated batch.

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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, Listeria, Listeria monocytogenes, Uncategorized

Research – Thermal Resistance of Foodborne Pathogens and Enterococcus faecium NRRL B-2354 on Inoculated Pistachios

Posted on July 5, 2020 by | Leave a comment

JFP

ABSTRACT

Process control validations require knowledge of the resistance of the pathogen(s) of concern to the target treatment and, in some cases, the relative resistance of surrogate organisms. Selected strains of Escherichia coli O157:H7 (five strains), Listeria monocytogenes (five strains), and Salmonella enterica (five strains) as well as Salmonella Enteritidis phage type (PT) 30 and nonpathogenic Enterococcus faecium NRRL B-2354 were inoculated separately (as individual strains) onto inshell pistachios. The thermal tolerance of each strain was compared via treatment of inoculated pistachios to hot oil (121°C) or hot water (80°C) for 1 min. Survivor curves in hot oil or hot water (0.5 to 6 min, n = 6 to 15) were determined for one or two of the most resistant strains of each pathogen, as well as E. faecium NRRL B-2354 and Salmonella Enteritidis PT 30, and the Weibull model was fit to the data. A pilot-scale air-impingement oven was used to compare the thermal tolerance of E. faecium NRRL B-2354 and Salmonella Enteritidis PT 30 on pistachios with or without a brining pretreatment and at either dry (no steam) or 30% humidity (v/v) oven conditions. No significant difference in the time to a 4-log reduction in hot oil or hot water was predicted for any of the strains evaluated, on the basis of the 95% confidence interval. In the pilot-scale oven, E. faecium NRRL B-2354 was more thermally resistant than Salmonella in a broad set of differing treatments, treatment times, and temperatures. Salmonella is a suitable target pathogen of concern in pistachios for thermal processes because no other pathogen tested was more thermally resistant under the conditions evaluated. E. faecium NRRL B-2354 was at least as thermally resistant as Salmonella under all conditions evaluated, making it a good potential surrogate for Salmonella on pistachios.

HIGHLIGHTS
  • Salmonella Enteritidis PT 30 is a reasonable target strain for laboratory-based studies.
  • E. coli O157:H7 or L. monocytogenes were less thermally resistant than Salmonella.
  • E. faecium NRRL B-2354 was at least as thermally resistant or more so than Salmonella.
  • E. faecium NRRL B-2354 is a good potential thermal-treatment surrogate for pistachios.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Enterococcus faecium, Food Microbiology Research, Listeria, Listeria monocytogenes, Research, Salmonella, STEC E.coli, Uncategorized

Research – Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation

Posted on July 5, 2020 by | Leave a comment

JFP

ABSTRACT

Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation on the histamine formers. To understand the effect of gamma irradiation on the histamine-forming bacteria, laboratory isolates of the prolific histamine formers Morganella morganii, Klebsiella variicola, and Proteus vulgaris were exposed to various doses of gamma radiation in nutrient broth and tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle irradiated at 2.0 kGy. K. variicola was highly sensitive to gamma irradiation and was eliminated at a dose of 1.5 kGy. Histamine production also was reduced significantly as the radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine-forming bacteria and reduce the threat of histamine poisoning from seafood.

HIGHLIGHTS
  • Histamine-forming bacteria are highly susceptible to low levels of gamma irradiation.
  • Prolific histamine formers in tuna meat were eliminated by irradiation at 2.0 kGy.
  • Irradiation at 1.5 kGy reduced the level of histamine formers in tuna meat by 4 to 5 log CFU.
  • Histamine formation in tuna meat can be controlled by low levels of gamma irradiation.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Poisoning, Food Safety, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, Klebsiella, Proteus, Research, Uncategorized

Research – Salmonella Dublin Makes Inroads In The Beef Industry

Posted on July 4, 2020 by | Leave a comment

BV

 

Salmonella Dublin (S. Dublin) issues tend to garner more headlines today in the dairy industry than in beef, but it’s still an issue in the latter, says Jackson McReynolds.

The first reported incidence of S. Dublin in beef that McReynolds says he found recorded in literature was in California in 2014, though veterinarians have told him they identified cases of it as early as the 1960s.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Food Testing, Food Toxin, Research, Salmonella, Uncategorized

Research – Survey of the U.S. Broiler Industry Regarding Pre- and Postharvest Interventions Targeted To Mitigate Campylobacter Contamination on Broiler Chicken Products

Posted on July 4, 2020 by | Leave a comment

JFP

ABSTRACT

Campylobacter is one of the most commonly reported foodborne pathogens in the United States. Because poultry is considered a major source of Campylobacter infections in humans, reduction of Campylobacter contamination in poultry products is likely the most important and effective public health strategy for reducing the burden of campylobacteriosis in humans. A comprehensive on-line survey was conducted of key stakeholders in the U.S. broiler industry, including broiler farm managers (n = 18), poultry veterinarians (n = 18), and processing plant managers (n = 20), to assess the current pre- and postharvest Campylobacter interventions and control measures practiced by the industry for reducing Campylobacter contamination of broiler products. The survey also included information regarding each respondent’s understanding of Campylobacter transmission and ecology in relation to broiler production. The results revealed that a majority of the establishments included in the survey are following the U.S. Department of Agriculture, Food Safety and Inspection Service guidelines for controlling Campylobacter contamination in broiler flocks and on carcasses. However, establishments appeared to be putting more effort into Salmonella control than into Campylobacter control both on the farm and in the processing plant. A majority of the respondents responded that current interventions are not effective for reducing Campylobacter contamination, especially on the farm. Many respondents did not understand the risk factors associated with Campylobacter colonization in broiler flocks and on carcasses. Continued educational and training programs for key stakeholders in the U.S. broiler industry are needed to increase awareness of the issues associated with Campylobacter infection in broiler chickens and of the fact that Campylobacter infection is a multifaceted problem that requires efforts from both the pre- and postharvest sectors.

HIGHLIGHTS
  • Survey participants reported a lack of effective on-farm Campylobacter interventions.
  • Survey participants mostly adhered to government guidelines for reducing Campylobacter.
  • Survey participants differed in an understanding of Campylobacter transmission and ecology.
  • Better Campylobacter education programs are needed for poultry industry stakeholders.

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