Category Archives: Uncategorized

France – Product recall: Honey heart-shaped goat cheese from FROMACOEUR – Listeria monocytogenes

Posted on May 14, 2020 by | Leave a comment

Oulah

wow, product recall, product recall, consumption, consumer, danger, health, product safety

ENCOUNTERED PROBLEM

Potential presence of listeria monocytogenes

PROPOSED SOLUTION

People who hold this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their doctor by reporting this consumption.
Pregnant women should be especially attentive to these symptoms, as well as the immunocompromised and the elderly. These symptoms may suggest listeriosis, a disease which can be serious and which can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Packaging
Tray of 18 marbles “Goat heart honey balls” 90g

▸ Lot and DLC
• Lot: S20-119 DLC: 07/06/2020
• Lot: S20-125 DLC: 13/06/2020
• Lot: S20-127 DLC: 15/06/2020
• Lot: S20-128 DLC : 16/06/2020

▸ Barcode
3760064261454

▸ Health
stamp FR 16.292.066 CE

▸ Contact customer service
For any further information, you can contact FROMACOEUR on 05 45 29 61 00 or at info@fromacoeur.com.

▸ Source
https://www.auchan.fr/

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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

Research – Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini

Posted on May 13, 2020 by | Leave a comment

Scielo

Tahini is a common food product in the Mediterranean area that is used as a main ingredient in variety of ready-to-eat foods. The objective of the current study was to investigate the inhibitory effect of thyme oil (TO) or cinnamon oil (CO) on E. coli O157:H7 viability in tahini and diluted tahini at different storage temperatures. Addition of 2.0% CO to tahini reduced E. coli O157:H7 numbers by 1.38, 1.79 or 2.20 log10 CFU/mL at 10, 25 or 37 °C, respectively, by 28d. In diluted tahini at 10 °C, no viable cells of E. coli O157:H7 by 21d were detected when 1.0% CO was used. However, at 25 and 37 °C, no viable cells were detected by 14d when CO was added at 0.5% level. Addition of 2.0% TO to tahini, resulted in 1.82, 2.01 or 1.65 log10 CFU/mL reduction in E. coli O 157:H7 numbers was noted at 37, 25 or 10 °C, respectively, by 28d. In diluted tahini, TO at 0.5% or 1.0% induced complete reduction in the viability of E. coli O157:H7 by 28d storage at 37 or 25 °C. At 10 °C, a 3.02 log10 CFU/mL reduction was observed by 28d compared to the initial inoculation level in samples treated with 2.0% TO.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, STEC E.coli, Uncategorized

Thailand – Dumplings blamed for ‘poisoning’

Posted on May 13, 2020 by | Leave a comment

Bangkok Post

CHACHOENGSAO: Public health officials and police in this eastern province on Monday launched a fact-finding investigation into a food outlet in Ban Pho district after several people fell sick and one died from what was suspected to be food poisoning.

The probe into the dumpling-making outlet in tambon Koh Rai came after a food vendor identified only as Mint reported to police at Ban Pho station and gave details about her supplier.

Local police said about 20 people were rushed to various hospitals with symptoms of food poisoning on May 8 with many of them saying they ate dumplings bought from a street vendor that day. A 66-year-old woman reportedly died due to complications.

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Posted in food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Kenya – Kenya prepares to import maize in the midst of COVID-19 pandemic – Aflatoxin

Posted on May 13, 2020 by | Leave a comment

Alliance for Science

Kenya is set to import 4 million bags of maize as the country loses its grain reserves to aflatoxin, a toxin caused by mold.

Agriculture Cabinet Secretary Peter Munya told the Senate Committee for Agriculture that maize in the country’s Strategic Grain Reserves is unfit for human consumption as it has been contaminated by aflatoxin, which is known to cause cancer and other health problems.

The loss comes when the country is still struggling with a locust invasion and the effects of the novel coronavirus pandemic, both of which have adversely affected the country’s food chain as markets are closed and movement remains restricted in some counties.

“The government is trying to ensure the basic commodities are available for everyone, and hence the need to import maize, which is a staple food in the country,” Munya said. “The maize in the government stores will not be sufficient for a longer period should the pandemic push further.”

In response, Kenya plans to import 2 million bags of white maize for human consumption and an additional 2 million bags of yellow maize for animal feed between end of June and mid-July.

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Posted in Aflatoxin, Animal Feed, 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, Mould Toxin, Mycotoxin, Uncategorized

Luxembourg – AMERICAN BBQ BURGER OF THE DELHAIZE BRAND – POSSIBLE PRESENCE OF SALMONELLA

Posted on May 13, 2020 by | Leave a comment

Securite Alimentaire Salmonella kswfoodworld

Source of information: Notification by the company Delhaize

Distribution in Luxembourg: Delhaize

The Luxembourg food safety authorities inform about the following recall:

Danger : possible presence of Salmonella

Last name AMERICAN BBQ BURGER
Mark Delhaize
Barcode 220569xxxxxxx
Use by date (DLC) 05/09/2020
Lot 618

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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, Salmonella, Uncategorized

Finland – Suspicion of Salmonella in Fresh Baby Spinach

Posted on May 13, 2020 by | Leave a comment

Ruokavirasto

Satotukku Oy has announced that it has withdrawn one batch of fresh baby spinach from sale. Preliminary studies have identified salmonella in the product and, as a precautionary measure, Satotukku withdraws the remaining products in the batch from the stores and also advises consumers to dispose of the product. The doubt concerns only the lot with the symbol LOT: 121 . The babypinate under the brand name Semprefresco is packed in a 70 gram box and has been on sale in 19 S Group stores during the week.

Further information: Satotukku Oy: Johanna Timonen, tel. +358 40 451 6221, johanna.timonen@satotukku.fi

The matter is handled by the Inspector General of the Finnish Food Safety Authority Paula Hietanen, tel. +358 50 596 9637,  firstname.lastname@ruokavirasto.fi .

 

Product image:

Baby spinach in a plastic package.

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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

Luxembourg -OVYTA BRAND LIQUID EGG WHITE – PRESENCE OF SALMONELLA

Posted on May 13, 2020 by | Leave a comment

Securite Alimetaire

Product recalls • Alerts

Source of information: Notification by the companies Euro Ei BV and Lodewijckx NV  

Distribution in Luxembourg: offered for sale by Colruyt

The Luxembourg food safety authorities inform about the following recall:

Danger / Non-Compliance  : presence of Salmonella

Last name Liquid egg white
Mark Ovyta
Unit 500 milliliters
Barcode 05412671117904
Use by date (DLC) 09/21/2020
Lot 20183

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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

France – Salmonella prompts recall of more than half a million eggs

Posted on May 13, 2020 by | Leave a comment

Food Safety News

A number of supermarkets in France have recalled eggs sold under different brand names due to possible Salmonella contamination.

According to the French magazine 60 Millions de Consommateurs the recall covers more than 500,000 eggs but there have been no official communications from authorities and no reported illnesses.

Carrefour has issued three recalls. The first involved the company Arradoy and the other two the firm Matines.

The Arradoy recall was for packages of 20 large standard eggs with dates on the boxes of April 27 to May 18. The implicated eggs are marked with lot number 3FRMDB678 and lot 06 on the box.

The Matines recalls involve packs of 10 and 30 medium sized shell eggs with recommended use-by dates from April 26 to May 14. The code on the eggs is 3FRMDB08 and FR 32 066 020 is on the boxes.

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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, Salmonella in Eggs, Uncategorized

USA – Whatcom County Beaches Closed Due to Paralytic Shellfish Poisoning

Posted on May 13, 2020 by | Leave a comment

Food Poisoning Bulletin

According to a press release from the Whatcom County Health Department, Whatcom County beaches have been closed to recreational shellfish harvest because the paralytic shellfish poisoning (PSP) biotoxin has reached unsafe levels in molluscan shellfish in Drayton Harbor.

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Posted in Algal Toxin, 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, paralytic shellfish poisoning, PSP, Toxin, Uncategorized

Research – Presence of Bacterial Pathogens and Levels of Indicator Bacteria Associated with Duck Carcasses in a Commercial Processing Facility

Posted on May 13, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Little information has been published on the microbiological aspects of U.S. commercial duck processing. The objective of this study was to measure prevalence and/or levels of bacteria in duck samples representing the live bird and partially or fully processed oven-ready duck meat. At 12 monthly sampling times, samples were collected at six sites along the processing line in a commercial duck slaughter plant. Crop and cecum samples were collected at the point of evisceration. Whole carcass rinse samples were collected before and after carcass immersion chilling plus application of an antimicrobial spray. Leg quarters were collected from the cut-up line before and after application of an antimicrobial dip treatment. All samples (five from each site per monthly replication) were directly plated and/or enriched for Salmonella and Campylobacter. For the last 10 replications, carcass and leg quarter rinse samples were also evaluated for enumeration of total aerobic bacteria, Escherichia coli, and coliforms. Most cecum, crop, and prechill carcass rinse samples were positive for Campylobacter (80, 72, and 67%, respectively). Carcass chilling and chlorinated spray significantly lowered Campylobacter prevalence (P < 0.01), and even fewer leg quarters were positive for Campylobacter (P < 0.01). Passage through a chlorinated dip did not further reduce Campylobacter prevalence on leg quarters. Salmonella was infrequently found in any of the samples examined (≤10%). Total aerobic bacteria, coliforms, and E. coli levels were reduced (P < 0.01) on whole carcasses by chilling but were not different after cut-up or leg quarter dip treatment. Overall, current commercial duck processing techniques as applied in the tested plant were effective for reducing the prevalence and levels of Campylobacter on duck meat products.

HIGHLIGHTS
  • Campylobacter and Salmonella can be associated with live ducks for commercial slaughter.
  • Antimicrobial treatment reduced the prevalence of Campylobacter in duck samples.
  • Antimicrobial treatment reduced levels of aerobic bacteria, coliforms, and E. coli in duck samples.

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Posted in antimicrobial resistance, Antimicrobials, Campylobacter, Coliforms, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, Salmonella, Uncategorized