Category Archives: Uncategorized

Israel – Frozen Corn Kernels – Listeria monocytogenes

Posted on May 26, 2020 by | Leave a comment

Great Line Import and Distribution Ltd. – Co. Reg No. 514773928 (henceforth: Great Line) at this moment announces that following laboratory tests performed by the Food Service in the Ministry of Health, Southern District, Listeria Monocytogenes bacteria were found in the following product: Pestos – Frozen Corn Kernels in vacuum packaging, 700 grams, only with barcode no. 290114250023, production date: 22.8.19, expiration date 21.2.21. Out of the Company’s responsibility to the health and well-being of its consumer public, Great Line has taken immediate actions to recall the above product from shelves. Any consumer in possession of this product (only from this specific date) is urged not to consume this product and to call the Company at 04-6111102 to arrange for returning this product and receiving another one in its place. Great Line is doing all in its power to prevent such faults from occurring and wishes to apologize to its consumer public. Listeria Monocytogenes is a bacterium that may cause illness in high risk populations such as people with immunodepression and the elderly or induce
miscarriage in pregnant women.

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Posted in 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, Listeria, Listeria monocytogenes, Uncategorized

Israel – Frozen Meat-Filled Blintzes – Listeria monocytogenes

Posted on May 26, 2020 by | Leave a comment

Irena Stuffed Dough Products Ltd. announces the voluntary recall of frozen meat-filled blintzes.
This recall is an extension of the recall initiated on 12-05-2020.
Due to concerns over Listeria Monocytogenes in samples of additional batches manufactured by the factor, the Company decided to err on the side of caution and initiate an extension of the voluntary recall announced on 12-05- 2020.
As part of the Company’s concern for public safety, we wish to issue a recall for our product from the following dates: Frozen Meat-Filled Blintzes 800 grams
Barcode: 7290006337016
Manufactured by Irena Stuffed Dough Products Ltd.
All products with a “best before” date (expiration date) range from 20-09-2020 up to and including 31-10-2020.
Listeria Monocytogenes is a bacterium that may cause illness in high-risk populations, such as people with immunodepression or the elderly, and may induce miscarriage in pregnant women. We at this moment halt the marketing of this product as detailed above, and request to recall the product from shelves.
The public is urged not to consume the above-detailed product.
You may call our customer service center at 1-800-50-50-40 to arrange for returning the product and receiving a refund for its value.
In other matters, you may contact the Company at 088533194.
This announcement was issued in coordination with the Food Service in the Ministry of Health, Ashkelon District.

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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, Food Toxin, Listeria, Listeria monocytogenes, Uncategorized

Ireland – Recall of a Batch of Duncannon Smokehouse Oak Smoked Salmon Due to the Detection of Listeria monocytogenes

Posted on May 26, 2020 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2020.27
Product: Duncannon Smokehouse Oak Smoked Salmon; pack size: 100g.
Batch Code: DFCSSS1405; ‘use-by’ date: 11.06.2020
Country Of Origin: Ireland

Message:

Duncannon Fish Company Ltd. is recalling the above batch of its oak smoked salmon due to the detection of Listeria monocytogenes.  Point-of-sale recall notices will 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:

Inspectors:

Distribution information will be shared with relevant inspectors in due course.

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.

Wholesalers/distributors are requested to contact their affected customers and recall the affected batch and provide a point-of-sale recall notice to their retailer customers.

Consumers:

Consumers are advised not to eat the implicated batch.

Duncannon_Smoked_salmon

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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

Ukraine – Botulism reported in Ukrainian couple, Linked to smoked fish

Posted on May 26, 2020 by | Leave a comment

Outbreak News Today

cdc clost spore

Image CDC

 

The Ukrainian Information Service reports (computer translated) two cases of foodborne botulism in the Podolsky district of the Odessa region.

According to the report, five people had the meal of smoked fish, home-cooked silver carp, in which  a husband and wife couple contracted the intoxication. The status of the patients is not reported.

Laboratory diagnosis was confirmed by the Odessa Regional Laboratory Center of the Ministry of Health of Ukraine.

Food borne botulism is a severe intoxication caused by eating the preformed toxin present in contaminated food.

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Posted in botulism, Clostridium botulinum, 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 Testing, Food Toxin, Uncategorized

Research – EFSA: Ochratoxin A in food likely poses health risk; licorice cited

Posted on May 24, 2020 by | Leave a comment

Food Safety News

Ochratoxin A in food poses a health concern for most consumer groups, according to a European Food Safety Authority (EFSA) assessment.

Ochratoxin A (OTA) is a mycotoxin naturally produced by molds that can be found in foodss such as cereals, preserved meats, fresh and dried fruit, and cheese.

Data available since an opinion in 2006 suggest that OTA can be genotoxic by directly damaging the DNA and experts confirmed it can be carcinogenic to the kidney. OTA causes kidney toxicity in different animal species and kidney tumors in rodents.

The European Commission asked EFSA to update the 2006 opinion. In that work, a tolerable weekly intake (TWI) based on toxicity and carcinogenicity to the kidney of 120 nanograms per kilogram (ng/kg) of body weight was established.

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Posted in food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Research, Uncategorized

Ukraine – Salmonella outbreak reported in Zaporizhia

Posted on May 23, 2020 by | Leave a comment

Outbreak News Today

Health officials in Ukraine report investigating a Salmonella outbreak in the southeastern Ukraine city of Zaporizhia. Twelve cases have been hospitalized with salmonellosis and sources of infection are being investigated  to include food, drinking and wastewater.

A few days before hospitalization, all the victims ate in the same cafeteria.

Contact persons are also interviewed and surveyed. Final disinfection was organized in the hearth at the place of residence of sick people. Anti-epidemic measures continue.

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

France -Raymond et Fils Arcachon Cap Ferret oysters – Lipophilic Toxin

Posted on May 23, 2020 by | Leave a comment

Oulah

ENCOUNTERED PROBLEM

Lipophilic toxin in shellfish

PROPOSED SOLUTION

Foodborne illness caused by lipophilic toxins results in gastrointestinal disorders (diarrhea, vomiting, abdominal pain), headache and moderate fever appearing between 2h and 18h ​​after consumption.

People who hold these products are therefore asked not to consume them and to return them to the point of sale for destruction.

People who have consumed the products mentioned above and who present these symptoms, are invited to consult their doctor by reporting this consumption.

FURTHER INFORMATION

▸ Packaging
2 dozen N ° 3

▸
Packed on 05/19/2020

▸ Veterinary identification number
FR. 33.236.061.CE

▸ Contact customer service
For any questions, you can contact the Raymond et Fils Company on 05 56 60 89 62 or on 06 88 60 01 02.

▸ Source
https://www.carrefour.fr/

 

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Posted in Algal Toxin, ASP, DSP, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, Toxin, Uncategorized

Australia – Report on Emerging and Ongoing Issues – Annual Report 2019 – Salmonella in Raw Fish

Posted on May 23, 2020 by | Leave a comment

FSANZ

This report describes potential emerging food safety risks (described as emerging issues) identified by Food Standards Australia New Zealand (FSANZ) in 2019 along with the ongoing food safety issues monitored during this period.

Food safety risks can emerge when new hazards are identified or if new information comes to light about an existing food safety hazard, such as increased exposure. Identifying and monitoring emerging issues enables FSANZ to better forecast and predict possible food safety risks, and develop appropriate measures to manage the identified risks if required.

FSANZ develops food standards that become part of the Australia and New Zealand Food Standards Code. FSANZ identifies emerging and ongoing food safety issues within this broader context of standards development. As a consequence, the types of issues identified in this report are likely to be ‘hazards’ that need some further investigation. These can be chemical such as glutamates, microbiological such as Hepatitis A in berries, or physical such as microplastics in foods in nature.

Additionally, the food regulatory system has well established processes for food recalls and food incidents. A food recall is action taken by a food business to remove unsafe food from distribution, sale and consumption. FSANZ coordinates and monitors food recalls in Australia, while New Zealand Food Safety coordinate recalls in New Zealand. Individual food recalls and incidents are not normally identified through the emerging issues framework, and they not included in this report.

FSANZ has begun work on longer term emerging issues and we have engaged our key stakeholder committees in horizon scanning across two, five and ten years. The outcomes from the process with the Consumer and Public Health Dialogue (CPHD) and the Retailers and Manufacturers Liaison Committee (RMLC) have been included in the report. This is an overt strategy to lift FSANZ’s emerging issues gaze from hazards to also include broader processes for example climate change and changes such as consumption habits and supply chain issues. Future annual emerging and ongoing issues reports are expected to have a greater focus on these types of processes and changes.

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

Research – The fate of cold‐stressed or tetracycline‐resistant Vibrio spp. in precooked shrimp during frozen storage

Posted on May 23, 2020 by | Leave a comment

Wiley Online

CDC Vibrio

Image CDC

We compared the fate of cold‐stressed (CS) or tetracycline‐resistant (TR) Vibrio parahaemolyticus, Vibrio vulnificus , and Vibrio cholerae in precooked shrimp during frozen storage. The recovery ability of viable but nonculturable (VBNC) Vibrio cells was compared at 25°C. Each suspension of nonstressed (NS), CS, or TR Vibrio cells inoculated into cooked shrimps were subjected to frozen storage at −20°C or three freeze–thaw cycles. CS and TR cells were more rapidly converted to VBNC state than NS cells. Most of VBNC Vibrio cells were observed as viable cells after frozen storage. Although there were differences in the recovery extent of cells depending on the types of stress and strain, VBNC cells were resuscitated at 25°C. The most resistant to tetracycline and the lowest injury rate were observed in V. cholerae cells during frozen storage.

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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, Uncategorized, Vibrio, Vibrio cholera, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus

USA – Radhuni Curry Powder Recalled For Possible Salmonella Contamination

Posted on May 22, 2020 by | Leave a comment

Food Poisoning Bulletin Salmonella kswfoodworld

New Hoque and Sons of Maspeth, New York is recalling Radhuni Curry Powder for possible Salmonella contamination. No illnesses have been reported to date in connection with this issue.It may seem unusual for a dry spice to be contaminated with a pathogen, but this has happened before.

The Radhuni Curry Powder was distributed in New York City, New York, including in grocery stores in Jamaica, Jackson Heights, and the Bronx. The powder is packaged in 400 gram clear plastic bottles. The expiration date is 01/02/2022, which is printed on the side of the bottle. The curry powder was sold between 4/17/2020 and 4/21/2020. It ws removed from stores on May 14, 2020.

The recall was triggered by routine sampling program by the FDA, which found the pathogen in the product. The company has stopped distributing the curry powder and has removed it from store shelves. The FDA and the company are investigating what caused the problem.

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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