The US Food and Drug Administration (FDA) issued an import alert for some pet treats, saying it will detain, “without physical examination,” pig ear dog chews or other pig ear pet treats that are suspected of containing Salmonella.
“The purpose of this is so that the Agency will have confidence that future shipments/entries will be in compliance with the Federal Food Drug and Cosmetic Act (FD&C Act),” the agency stated.
The Danish Veterinary and Food Administration, DTU The Danish Food Institute and the Swedish Serum Institute, SSI, have jointly investigated an ongoing disease outbreak on Bornholm since June 2, 2020. Currently, there are reports of up to 100 people with symptoms similar to a campylobacter infection.
So far, 54 people aged 9 months to 97 years have tested positive for campylobacter and several patient samples are being investigated. The sick live on Bornholm or have visited the island recently. SSI is also investigating whether it is the same type of campylobacter that has made patients sick.
The goal of the collaboration is to identify the source of infection. At present, there is no trace of a particular source, but one suspects a locally produced food – presumably a ready-to-eat product.
The details of the outbreak and the work on finding the source of infection are described in more detail in a news from the Danish Veterinary and Food Administration: Several sufferers of campylobacter on Bornholm . The news also provides good advice on how consumers best avoid getting infected with campylobacter.
Recall from Albert Heijn
Product: tapas “Spaanse Fuet Iberico” from the brand Albert Hein
Problem: Possible presence of Salmonella
In agreement with the AFSCA, Albert Heijn is withdrawing the “Spaanse Fuet Iberico” tapas from the Albert Heijn brand from sale and recalling them to consumers. There is a risk of food poisoning linked to the consumption of this product, following the possible presence of the Salmonella bacteria. Consumption of this product can therefore pose a health risk – especially in young children, the elderly, people with compromised immune systems and pregnant women.
Albert Heijn asks his customers not to consume this product and to bring it back to the point of sale in which it was purchased. The product will be refunded or changed. Please contact a doctor in case of health problem.
Product Description
For further information, please contact Albert Heijn via 0800 777 05
Recall of Delhaize
Product: FUET IBERICO 90G from the Delhaize brand
Problem: possible presence of Salmonella
Delhaize asks its customers not to consume and bring the product below to the store.
In collaboration with the AFSCA, Delhaize has decided to withdraw these products from the market and to recall them from consumers due to the possible presence of Salmonella in the product “Fuet Iberico” 90G (tapas).
Product info:
Delhaize performs hundreds of internal quality controls every day to guarantee the quality and food safety of its products at all times.
In the meantime, Delhaize has already removed all the products concerned from the shelves and strengthened the controls vis-à-vis the product and the supplier. Customers who purchased this product are asked not to consume it. Customers have the option of bringing the product in question to the point of sale where they purchased it. The reimbursement of each item concerned is guaranteed.
Other products in the same range are not affected and can therefore be consumed safely. Delhaize would like to apologize for the inconvenience.
Advice and information for consumers:
What if you have already purchased the product?
Do not consume the product and return it to your Delhaize store. The products will be refunded to you.
What if you have already consumed the product?
Foodborne illness caused by salmonella results in gastrointestinal upset often accompanied by fever within 12 to 72 hours of consuming the contaminated products. These symptoms can be made worse in young children, immunocompromised people and the elderly.
People who have consumed the product mentioned above and who present symptoms, are invited to consult their doctor by reporting this consumption.
For further information, customers can contact our Customer Service on the free number 0800/95 713.
Press information
Roel Dekelver – External communications Manager Delhaize
Tel. : +32 (0) 2 412 84 51 – E-mail: rdekelver@delhaize.be
MONTREAL — Smoked mackerel sold by a Montreal company was not safely prepared and packaged and should not be consumed, food safety authorities announced Thursday.
The product was labelled as “smoked whole mackerel” and sold in various weights until June 3, 2020, by Marche Mokolo (4974 Queen Mary Rd.)
It was packaged in a blue styrofoam tray and covered in plastic wrap. (See photo above). The product sold for $5.80, the only label on the product.
Marche Mokolo is voluntarily recalling the product, which food safety authorities say should not be eaten, even if it smells and looks fine.
The product should be returned to Marche Mokolo or thrown out.
While no illnesses have been reported among people who have consumed the product, it could still present a health risk, food safety officials said.
Product recalls • Alerts
Source of information: Notification by the company Delhaize
Distribution in Luxembourg: Delhaize stores
The Luxembourg food safety authorities inform about the following recall:
Danger / Non-Compliance : possible presence of Salmonella
| Last name | Fuet Iberico |
| Mark | Delhaize |
| Unit | 90 Grams |
| Aspect | Sliced Fuet iberico, in transparent round packaging with lid |
| Barcode | EAN 5400119520102 and EAN 5400119545327 |
| Use by date (DLC) | 04-07-2020 and 06-07-2020 |
Only the products listed in the table are affected.
The products in question were withdrawn from sale in the stores concerned, but part of the products were sold to the final consumer.
Salmonella can cause symptoms such as nausea, vomiting, abdominal cramps, diarrhea, fever and headache within 6 to 72 hours after consumption. These symptoms can be made worse in young children, immunocompromised people and the elderly. People who have consumed these products and presenting these symptoms are invited to consult a doctor and report this consumption.
Subscription to product recalls and allergen warnings
Neighboring country websites on early warning
Communicated by the Government Commissariat for Quality, Fraud and Food Safety.
Researchers have developed synthetic microbial spores that can be safely introduced onto objects and surfaces at a point of origin, such as a field or manufacturing plant, and be detected and identified months later. The approach can help determine the source of foodborne illnesses.
The Maine Center for Disease Control and Prevention (Maine CDC) issued a health advisory after identifying a case of acute hepatitis A virus infection in a Saco, Maine, food service worker. A food service worker infected with Hepatitis A handled food from May 12 to May 23, 2020 at the Sea Salt Lobster Restaurant. The Sea Salt Lobster Restaurant is located in Saco, Maine. The ill food worker handled food while infectious with Hepatitis A.
The broad spectrum of foodborne infections has changed dramatically over time, as well-established pathogens have been controlled or eliminated, and new ones have emerged. The burden of foodborne disease remains substantial: one in four Americans is estimated to have a significant foodborne illness each year. The majority of these illnesses are not accounted for by known pathogens, so more must remain to be discovered. Among the known foodborne pathogens, those more recently identified predominate, suggesting that as more and more is learned about pathogens, they come under control. In addition to the emergence or recognition of new pathogens, other trends include global pandemics of some foodborne pathogens, the emergence of antimicrobial resistance, the identification of pathogens that are highly opportunistic, affecting only the most high-risk subpopulations, and the increasing identification of large and dispersed outbreaks. New pathogens can emerge because of changing ecology or changing technology that connects a potential pathogen with the food chain. They also can emerge de novo by transfer of mobile virulence factors, often through bacteriophage. Though this is rarely observed, it can be reconstructed. Better understanding of the ecology and dynamics of phage transmission among bacteria will help us to understand the appearance of new pathogens in the future. One may look for emerging foodborne pathogens among the silent zoonoses, and among the severe infections affecting the immunocompromised humans. We should expect the unexpected. In the past, separating human sewage and animal manure from human food and water supplies was critical to improving public health. Now, our health depends increasingly on the safety of the feed and water supplies for the animals themselves. The successes of the 20th century and the new challenges we face mean that public health vigilance, careful investigation of new problems, responsible attention to food safety from farm to table, and partnerships to bring about new foodborne disease control measures will be needed for the foreseeable future.
Posted in Bacteriophage, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Uncategorized
Each year, thousands of pounds of food are wasted and billions of dollars in food sales lost because of recalls tied to foodborne infections. Using a newly developed approach, researchers identified seasonal peaks for foodborne infections that could be used to optimize the timing and location of food inspections.
“We rely upon food producers, distributors and retailers to keep food safe in fields, grocery stores and restaurants,” said Ryan B. Simpson, doctoral candidate at Tufts University Friedman School of Nutrition Science and Policy. “A lapse in food safety practices during any step in the food delivery and supply chain can jeopardize human health, waste food resources and threaten the national food economy.”
Foodborne infections can be caused by a variety of pathogens, such as Listeria, Salmonella and E. Coli. A single pathogen can lead to outbreaks that peak in different states at different times. Knowing the patterns for each pathogen and state could be used to design an optimized schedule for food safety inspections.
To characterize the timing and intensity of infection peaks, Simpson and colleagues developed an analysis method that robustly determines which specific pathogens are likely to cause an outbreak at a given time.
Simpson will present the new analysis method as part of NUTRITION 2020 LIVE ONLINE, a virtual conference hosted by the American Society for Nutrition (ASN). The research was performed under the supervision of Elena N. Naumova, Chair of the Department of Nutritional Epidemiology and Data Sciences at Tufts University Friedman School of Nutrition Science and Policy.
Using their new analysis method, the researchers found that although foodborne outbreaks typically peak in July, food recalls are delayed by 1 to 2 months, peaking from mid-August through mid-September. These findings were consistent across examined states and pathogens.
Next, the researchers aim to refine their analysis method by exploring specific foods and food groups linked to foodborne outbreaks. They also plan to examine relationships between outbreaks for particular pathogens with food preparation practices and other factors.
“Our future research will provide valuable information that could help refine existing food safety policies while also aiding food producers, distributors and retailers in preventing or mitigating foodborne outbreaks,” said Simpson.
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