Category Archives: Uncategorized

Canada – Updated Food Recall Warning – Fromagerie Blackburn brand Le Mont-Jacob semi-soft cheese recalled due to Listeria monocytogenes

CFIA

Recall details

Ottawa, April 15, 2020 – The food recall warning issued on April 5, 2020 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Fromagerie Blackburn is recalling Fromagerie Blackburn brand Le Mont-Jacob semi-soft cheese from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.

Cheese wheels of Fromagerie Blackburn brand Le Mont-Jacob semi-soft cheese have been sold cut up and re-packaged. Consumers who are unsure if they have purchased the affected product are advised to contact their retailer.

Recalled product

Brand Product Size UPC Codes Lot
Fromagerie Blackburn Le Mont-Jacob semi-soft cheese 130 g 6 28504 56408 0 Best Before
05JN20
16JN20
25JN20
20007
20020
20028
Fromagerie Blackburn Le Mont-Jacob semi-soft cheese Variable weight – cheese wheels 6 28504 56403 5 All products with a BBD up to and including 15JN20 20007,
20008,
20014,
20015,
20016,
20020,
20021,
20022,
20028,
20036,
20042,
20043,
20044,
20050
Fromagerie Blackburn Le Mont-Jacob semi-soft cheese Variable weight Begins with 0 200007 All units sold up to and including April 5, 2020 None

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.

Background

This recall was triggered by the company. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Fromagerie Blackburn – Le Mont-Jacob semi-soft cheese – 130 grams (front)
  • Fromagerie Blackburn – Le Mont-Jacob semi-soft cheese – 130 grams (back)
  • Fromagerie Blackburn – Le Mont-Jacob semi-soft cheese – 130 grams (best before date)
  • Fromagerie Blackburn – Le Mont-Jacob semi-soft cheese – Variable weight – cheese wheels (front)
  • Fromagerie Blackburn – Le Mont-Jacob semi-soft cheese – Variable weight (back)
  • Fromagerie Blackburn – Le Mont-Jacob semi-soft cheese – Variable weight (UPC)

Research- Securely Studying Salmonella to Advance Produce Safety

Mirage News

Among the extensive facilities at NC State’s Phytotron is a secure greenhouse that is specially designed to allow scientists to study bacteria, fungi and viruses that infect plants – or contaminate produce causing foodborne illness – in a safe and secure manner.

Kellie Burris, former postdoctoral scholar now turned staff fellow microbiologist with the U.S. Food and Drug Administration (FDA), who is based in the department of Food, Bioprocessing and Nutrition Science, is using NC State’s secure greenhouse to study how fresh fruits and vegetables become contaminated with foodborne pathogens before harvesting.

“NC State’s Phytotron greenhouse is unique in that it is BSL-3 certified, one of only a handful of such facilities in the U.S.,” said Burris. “The FDA wanted to better understand how outbreak-related Salmonella strains can contaminate fresh produce, but they needed access to a high-containment facility to isolate the microbes from the natural environment. And that’s how my project started.”

 

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

Wiley Online

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.

Research – Campylobacteriosis, consumer’s risk perception, and knowledge associated with domestic poultry handling in Ireland

Wiley Online Library

Campylobacter is the chief cause of bacterial gastroenteritis in developed countries and poultry is considered as the main cause of infection. Nonetheless, of extensive scientific efforts to exterminate the Campylobacter and numerous measures currently implemented, it has not been successful to provide Campylobacter‐free poultry. Therefore, this study aimed to depict the level of perceived risk and identify the target groups who exhibit particularly unsafe behavior by surveying the general public residing in Ireland. A total of 1,171 participants from all over the Republic of Ireland contributed to the survey. Result reveals that a substantial number of consumers still lacks awareness. Not more than 9.5% were very knowledgeable, that is, those who attained 70% passing score and 30.7% attain a score between 50 and 70%. A total of 40.2% overall pass rate. Significant differences were found in their risk perception and gender (p ≤ .05), age (p ≤ .05), and education level (p ≤ .05). This study observed that male, age between 18 and 25 with primary or no qualification and living alone are the group who exhibit particularly unsafe behavior when preparing poultry and are require most in risk communication effort. By informing, elevating the awareness, and affirming the severity of the risk to the consumer, subsequently, the incidents of Campylobacteriosis can be reduced in the Irish population.

Research – What You Need to Know About Salmonella and Eggs

Food Poisoning Bulletin Salmonella Eggs Food Poisoning Food Safety

With the coronavirus pandemic forcing more people to cook at home, many consumers need reminders about food safety. If you haven’t cooked in a long time, you should know that there are some foods that are considered high risk and need to be handled with care. One of those foods is eggs, more specifically Salmonella and eggs.

Many Salmonella outbreaks have been linked to raw and under cooked eggs. Eggs should be cooked to a final temperature of 160°F, as measured with a reliable food thermometer. That means that sunny side up and over-easy eggs are not safe to eat, especially if anyone in your family is in a high risk group for food poisoning.

Information – WHO and EU Commission publish coronavirus food safety advice

Food Safety News

The World Health Organization (WHO) and European Commission have published separate guidance about coronavirus and food safety.

The WHO interim guidance for food businesses

The European Commission published a Q+A on COVID-19 and food safety

Australia – Green Co Ltd Choi’s Mushrooms — Enoki Mushrooms 300g – Listeria monocytogenes

FSANZ

Green Co Ltd Choi’s Mushrooms — Enoki Mushrooms 300g

Photograph of enokimushrooms

Identifying features

Other
APN/EAN – 9336764000101

What are the defects?

The recall is due to microbial contamination (Listeria monocytogenes).

What are the hazards?

Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.

What should consumers do?

Any consumers concerned about their health should seek medical advice and return the product to the place of purchase for a full refund.

For further information please contact Choi’s Mushrooms on ​02 9826 1532

Supplier
Choi’s Mushrooms
Traders who sold this product

Asian supermarkets and grocers

Where the product was sold
Australian Capital Territory
New South Wales
Queensland
South Australia
Victoria
Dates available for sale
  • 13 March 2020 – 10 April 2020

Recall advertisements and supporting documentation

Coordinating agency

Food Standards Australia New Zealand is the coordinating agency for this recall.

Product category

UK – Co-op recalls Sliced Pepperoni because of contamination with E. coli

FSA

Co-op is recalling Co-op Sliced Pepperoni because E. coli O157 has been found in the product.

Product details

Co-op Sliced Pepperoni

Pack size 70g
Use by 19 May 2020

Risk statement

The presence of Shiga toxin-producing E. coli in the product listed above.

Symptoms caused by this organism include diarrhoea, abdominal pain, bloody diarrhoea, and haemolytic uremic syndrome, a serious condition that can lead to kidney failure and can be fatal.

Action taken by the company

Co-op is recalling the above product. Point-of-sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

Our advice to consumers

If you have bought the above product, do not eat it. Instead contact 0800 0686 727 or customer.careline@coop.co.uk to arrange a refund. If customers are making an essential trip to the store from where it was bought, they can return the item in-store for a full refund.

Research – Metabolic diversity of the ‘big six’ of E. coli strains

Phys Org

NUS food scientists have discovered that the six major strains of Escherichia coli (E. coli) that cause foodborne illnesses have different metabolisms and tolerance towards acidic conditions.

Pathogenic E. coli are responsible for a number of foodborne disease outbreaks. Among the hundreds of E. coli serogroups (strains), pathogen E. coli O157:H7 is the most widely recognised due to the severity of the  it causes. Apart from E. coli O157, there are another six serogroups that are identified by the United States Food and Drug Administration as emerging pathogens commonly found in foodborne disease outbreaks. These are known as the “big six.” As part of food safety, it is important to be able to characterise these pathogens and understand their behaviour so that proper measures can be developed to keep them at bay.

Research – Reducing the risk of Salmonella re-contamination in feed

Poultry World

Deploying risk mitigation strategies across the feed-to-food production chain can help assure safe animal feed and poultry production. However, certain processes, such as the desiccation (drying out) of salmonella cells, can circumvent routine cleaning and hygiene practices.

During certain phases of feed production, salmonella cells may become dormant only to re-activate later in the production process. The inability to detect dormant salmonella cells may undermine routine hygiene checks and threaten feed safety. This risk demands strategies that go beyond hydrothermal treatment. Research has shown that preservation strategies, including the application of potent buffered and synergistic blends of organic acids and surfactants, can significantly reduce ­contamination risk during animal feed processing.