RASFF – ochratoxin A (39 µg/kg – ppb) in chilli from China in Germany
RASFF – ochratoxin A (7 µg/kg – ppb) in muesli from the Czech Republic in Slovakia
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Category Archives: Uncategorized
RASFF Alerts – Ochratoxin A – Chilli – Muesli
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Uncategorized
RASFF Alerts – Moulds – Turkish Bread – Croissants
RASFF Alerts – E.coli – Betel Leaves – Drumstick Leaves
RASFF Alert – STEC E.coli – Minced Beef
RASFF – shigatoxin-producing Escherichia coli (stx+ eae+ /25g) in minced beef from Belgium in Belgium
Posted in E.coli, eae, 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, RASFF, STEC E.coli, STX 1, STX 2, Uncategorized
RASFF Alert – Listeria monocytogenes – Sliced Cheese
RASFF – Listeria monocytogenes (up to 5300 CFU/g) in sliced cheese from Austria in Austria
Singapore – Recall of various flavours of “Primula’s Cheese Spread” due to contamination of Clostridium botulinum
The United Kingdom Food Standards Agency (FSA) has issued a food recall
alert on various flavours of Primula’s Cheese Spread from the United Kingdom due to
contamination with Clostridium botulinum, a bacterium.
2 Under the Singapore Food Regulations, no food sold for consumption shall be
contaminated with any pathogenic microorganisms such as Clostridium botulinum. As
the implicated products were imported into Singapore, the Singapore Food Agency
has directed the importer, Atasco Pte Ltd, to recall the products. The recall is ongoing.
3 Clostridium botulinum produces lethal neurotoxins1
that can lead to an illness
called botulism. Botulism is typically associated with improper cooking and processing
which do not completely eliminate the bacteria and its toxins from the food.
4 Consumers who have purchased the affected products should not consume it.
Those who feel unwell may wish to seek medical attention, and may contact the
importer at 9766 9860 for enquiries and for exchange or refund of products.
Posted in botulism, Clostridium botulinum, 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 Temperature Abuse, Food Testing, Food Toxin, Uncategorized
Finland – Decline in foodborne outbreaks likely due to COVID-19 measures
More than four times fewer suspected food and waterborne epidemics have been reported in Finland in the past few months.
Between March and May, four suspected foodborne outbreaks were reported, compared with an average of 18 in previous years, according to the Finnish Institute for Health and Welfare (THL).
The agency believes this is because of the coronavirus pandemic and associated limitations and recommendations. When hands are washed diligently and food is prepared for smaller groups, there are fewer epidemics, the THL reported.
Suspected pathogens in the four outbreaks are Campylobacter, Yersinia, and norovirus.
Research – Escherichia coli Biofilms
Escherichia coli is a predominant species among facultative anaerobic bacteria of the gastrointestinal tract. Both its frequent community lifestyle and the availability of a wide array of genetic tools contributed to establish E. coli as a relevant model organism for the study of surface colonization. Several key factors, including different extracellular appendages, are implicated in E. coli surface colonization and their expression and activity are finely regulated, both in space and time, to ensure productive events leading to mature biofilm formation. This chapter will present known molecular mechanisms underlying biofilm development in both commensal and pathogenic E. coli.
Australia – Simplot Australia Pty Ltd — Leggo’s Tuna Bake with Spinach & Garlic 500g
The recall is due to the incorrect pH level being detected in the sauce, which has the potential for microbial growth.
What are the hazards?
Food products with microbial contamination may cause illness if consumed.
What should consumers do?
Do not consume this product and return it to the place of purchase for a full refund.
For further information, please contact Simplot’s Consumer Information Service on 1800 061 279.
Supplier
Traders who sold this product
Coles
Woolworths
IGA
Independent grocers
Where the product was sold
New South Wales
Northern Territory
Online
South Australia
Tasmania
Victoria
Western Australia
Dates available for sale
- 21 May 2020 – 15 June 2020
Recall advertisements and supporting documentation
Ireland – Recall of all Primula Cheese Spreads in Tubes due to Clostridium botulinum
| Summary | |
|---|---|
| Category 1: | For Action |
| Alert Notification: | 2020.33 |
| Product: | Primula Cheese ’n’ Prawns (chilled); pack size: 150g;
Primula Cheese ‘n’ Ham (chilled); pack size: 150g; Primula Original Cheese (chilled); pack size: 150g; Primula Cheese ‘n’ Chives (chilled); pack size: 150g; Primula Light Cheese (chilled); pack size: 150g; Primula Smoky Cheese ‘n’ Paprika (chilled); pack size: 150g; Primula Spicy Cheese ‘n’ Jalapeno (chilled); pack size 150g; Primula Easy Squeezy! Original Cheese (ambient); pack size: 100g; Primula Easy Squeezy! Cheese with Chive (ambient); pack size: 100g; Primula Easy Squeezy! Cheese with Ham (ambient); pack size: 100g. |
| Batch Code: | All batch codes and all expiry date codes. |
| Country Of Origin: | United Kingdom |
Message:
Primula Ltd. (UK) is recalling the above Primula Cheese Spreads in tubes as manufacturing controls that could potentially affect the safety of these products could not be demonstrated satisfactorily by the company. A recall from consumers is being carried out as a precautionary measure because one product might contain Clostridium botulinum. Point-of-sale recall notices will be displayed in stores supplied with the implicated products.
Nature Of Danger:
The issue relates to controlling factors to prevent the growth of and toxin production by Clostridium botulinum. Botulinum toxin may cause a rare but serious form of food poisoning that can cause paralysis and can be fatal.
Action Required:
Manufacturers, wholesalers, distributors, caterers & retailers:
Retailers are requested to remove the implicated products from sale and to display a point-of-sale recall notice in stores where the affected products were sold.
Wholesalers/distributors are requested to contact their affected customers to advise them to recall the implicated products and provide a point-of-sale notice to their retailer customers.
Consumers:
Consumers are advised not to eat the implicated products.
Posted in Clostridium botulinum, 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 Temperature Abuse, Food Testing, Food Toxin, FSAI, Uncategorized
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