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Canada-Bottled clams from Cielo Glamping Maritime recalled due to potential presence of dangerous bacteria -Clostridium botulinum

CFIA

CDC Clost Spore

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Recall details

Ottawa, February 1, 2020 – Cielo Glamping Maritime is recalling bottled clams from the marketplace because they may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

Recalled products

Brand Product Size UPC Codes
None Bottled clams (no label) 500 ml None None – Sold from Cielo Glamping Maritime, 232 Chemin des Huîtres, Haut-Shippigan NB
None Bottled clams (no label) 1 L None None – Sold from Cielo Glamping Maritime, 232 Chemin des Huîtres, Haut-Shippigan NB

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 Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.

Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking, slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever.  In severe cases of illness, people may die.

Background

This recall was triggered by the Canadian Food Inspection Agency’s (CFIA) inspection activities. 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

  • Bottled clams (no label)
  • Bottled clams (no label) - Lid

 

Research – Detection of multiple naturally occurring Salmonella serotypes from commercial broiler carcasses with conventional methods

Wiley Online

Many laboratories sampling foods for Salmonella are interested only in presence or absence of Salmonella, so only one colony may be selected. The objectives of this study were to use two selective enrichment broths and two selective agar plating media for Salmonella recovery from naturally contaminated broiler carcass rinsates and evaluate these media combinations on Salmonella serotypes recovered from each carcass. Broiler carcasses (n = 52) from a commercial processing plant prior to chilling were rinsed with buffered peptone water and after incubation subcultured to gram‐negative and tetrathionate, and after inoculation to Rappaport Vassiliadis broth which was incubated and then streaked onto plates of Brilliant Green Sulfa and Xylose‐Lysine‐Tergitol‐4 agar. On 11/49 positive carcasses, both plating media yielded the same serotypes; for the other 38 positive samples different serotypes were found on the different plating media. Enrichment and plating media combinations influence the serotypes recovered and demonstrates bias even in a limited study such as this.

Research – Come on in: Bile acids open the door to Norovirus infection

BCM

Some people call it the ship cruise virus, but norovirus can be found in many other places. People can catch this very contagious virus from an infected person, contaminated food or water or by touching contaminated surfaces. The virus causes acute gastroenteritis – the stomach and/or the intestines get inflamed, and this leads to stomach pain, nausea, diarrhea and vomiting. Noroviruses are the leading cause of foodborne illness.

“In the Science paper, we showed that bile, a yellowish fluid produced by the liver that helps digest fats in the small intestine, was key to successfully culturing certain strains of norovirus in the lab,” said Victoria R. Tenge, graduate student of molecular virology and microbiology in the Estes’s lab. “The work discussed here (of which Tenge is co-first author) shows the results of our continuing investigations to identify the bile components that are involved in promoting norovirus infection.”

Research – Mode of action of nisin on Escherichia coli

nrc research 

Nisin is a class I polycyclic bacteriocin produced by the bacterium Lactococcus lactis, which is used extensively as a food additive to inhibit the growth of foodborne Gram-positive bacteria. Nisin also inhibits growth of Gram-negative bacteria when combined with membrane-disrupting chelators such as citric acid. To gain insight into nisin’s mode of action, we analyzed chemical–genetic interactions and identified nisin-sensitive Escherichia coli strains in the Keio library of knockout mutants. The most sensitive mutants fell into two main groups. The first group accords with the previously proposed mode of action based on studies with Gram-positive bacteria, whereby nisin interacts with factors involved in cell wall, membrane, envelope biogenesis. We identified an additional, novel mode of action for nisin based on the second group of sensitive mutants that involves cell cycle and DNA replication, recombination, and repair. Further analyses supported these two distinct modes of action.

Research – Indoor Particulate Matter From Smoker Homes Induces Bacterial Growth, Biofilm Formation, and Impairs Airway Antimicrobial Activity. A Pilot Study

Frontiers

Background: Particulate matter (PM) air pollution causes deleterious health effects; however, less is known about health effects of indoor air particulate matter (IAP).

Objective: To understand whether IAP influences distinct mechanisms in the development of respiratory tract infections, including bacterial growth, biofilm formation, and innate immunity. Additionally, we tested whether IAP from Iowa houses of subjects with and without recent respiratory exacerbations recapitulated the National Institute of Standards and Technology (NIST) IAP findings.

Methods: To test the effect of NIST and Iowa IAP on bacterial growth and biofilm formation, we assessed Staphylococcus aureus growth and Pseudomonas aeruginosa biofilm formation with and without the presence of IAP. To assess the effect of IAP on innate immunity, we exposed primary human airway surface liquid (ASL) to NIST, and Iowa IAP. Lastly, we tested whether specific metals may be responsible for effects on airway innate immunity.

Results: NIST and Iowa IAP significantly enhanced bacterial growth and biofilm formation. NIST IAP (whole particle and the soluble portion) impaired ASL antimicrobial activity. IAP from one Iowa home significantly impaired ASL antimicrobial activity (p < 0.05), and five other homes demonstrated a trend (p ≤ 0.18) of impaired ASL antimicrobial activity. IAP from homes of subjects with a recent history of respiratory exacerbation tended (p = 0.09) to impair ASL antimicrobial activity more than IAP from homes of those without a history respiratory exacerbation. Aluminum and Magnesium impaired ASL antimicrobial activity, while copper was bactericidal. Combining metals varied their effect on ASL antimicrobial activity.

Conclusions: NIST IAP and Iowa IAP enhanced bacterial growth and biofilm formation. ASL antimicrobial activity was impaired by NIST IAP, and Iowa house IAP from subjects with recent respiratory exacerbation tended to impair ASL antimicrobial activity. Individual metals may explain impaired ASL antimicrobial activity; however, antimicrobial activity in the presence of multiple metals warrants further study.

Research – Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

Wiley Online

The main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial contamination. Therefore, the investigation was carried out to estimate the antimicrobial and antioxidant properties of the aqueous extract of the Arabic gum (AG). The effect of the addition of AG powder on physical–chemical and sensory properties has been evaluated in different percentages of 25, 50, 75, and 100 into mayonnaise. At the highest concentration of AG 20 mg/ml, the DPPH result represented high antioxidant activity at 92.13%. AG had inhibitory effects on gram‐negative and gram‐positive bacteria, with Staphylococcus aureus and Bacillus subtilis being the most susceptible bacteria. The use of AG as an egg substitute in mayonnaise has been shown to have a great effect on physical–chemical properties. All mayonnaise samples were sensory acceptable, particularly vegan mayonnaise (100% AG) and still acceptable for consumption at 5°C for 5 months of storage. AG could be considered an additive with significant emulsifier properties, antioxidant, and antimicrobial activities. Therefore, AG is a good choice to produce new vegetarian products for consumers who are unable to eat egg‐based foods.

USA – Salud Natural Entrepreneur Inc. Recalls Nopalina Flax Seed Fiber Powder and Nopalina Flax Seed Fiber Capsules Because of Possible Health Risk – Salmonella

FDA

Salmonellaa

Image CDC

Salud Natural Entrepreneur, Inc. of Waukegan, IL is voluntarily recalling Nopalina Flax Seed Fiber (powder) and Nopalina Flax Seed Fiber (capsule) products due to possible Salmonella contamination in one of the ingredients used on the formula of Nopalina Flax Seed Fiber. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. Consumers of these products who are experiencing symptoms of Salmonella should contact their health care provider. To date, there are no reports of illnesses associated with the products.

Nopalina Flax Seed products are distributed throughout the United States and Puerto Rico via retail stores and the company’s web site https://www.nopalinaonline.com/External Link Disclaimer

The following lot numbers are affected by this recall (the lot numbers can be found on the bottom back of the product label):

Nopalina Flax Seed Fiber (powder, 1 lb. bags) UPC 890523000720

  • Lot # 62.19 / 9 # 52.1 Best if used by 10/7/21
  • Lot # 62.19 / 2 # 52.1 Best if used by 10/7/21

Nopalina Flax Seed Fiber (powder, 1 lb. bags) UPC 890523000720

  • Lot # 64.19 / 3 # 52.1 Best if used by 10/21/21

Nopalina Flax Seed Fiber (powder, 1 lb. bags) UPC 890523000720

  • Lot # 65.19 / 1 # 52.1 Best if used by 10/24/21
  • Lot # 65.19 / 2 # 52.1 Best if used by 10/24/21

Nopalina Flax Seed Fiber (powder, 2 lb. bags) UPC:890523000843

  • Lot # 64.19 / 2 # 52.1 Best if used by 10/21/21
  • Lot # 64.19 / 2 * 2Lb # 52.1 Best if used by 10/21/21

Nopalina Flax Seed Fiber (capsules, 120 count) UPC 890523000867

  • Lot # 23.19 1C120 # 07 Best if used by 10/7/21
  • Lot # 23.192C120 # 02 Best if used by 10/7/21
  • Lot # 23.19 / 2C120 # 02 Best if used by 10/7/21
  • Lot # 23.19.2C120 # 02 Best if used by 10/7/21
  • Lot # 23.19.3C120 # 02 Best if used by 10/7/21

This recall is being made with the knowledge of the Food and Drug Administration.

The recall is the result of an FDA sampling of senna leaves powder, an ingredient used to manufacture the Nopalina Flax Seed Fiber (powder) and Nopalina Flax Seed Fiber (capsules), that tested positive for three types of Salmonella including Salmonella Gaminara, Salmonella Kentucky, and Salmonella Oranienburg. The company has ceased the use of the suspect ingredient.

We care deeply about the health of all of our consumers and are committed to providing with safe and high quality products. Salud Natural Entrepreneur, Inc. has identified and isolated the ingredient to prevent this from happening again.

Consumers who have purchased Nopalina Flax Seed Powder and Nopalina Flax Seed Capsules having the lot numbers listed above should not consume them and are urged to return it to the place of purchase for a full refund.

Consumers with questions may contact the company at 877-296-6845 (Monday to Friday 9am-5pm) or can go to our site: https://www.nopalinaonline.com/certificate/External Link Disclaimer

Symptoms of salmonellosis

Salmonella are a group of bacteria that can cause gastrointestinal illness and fever called salmonellosis. Most people infected with Salmonella begin developing symptoms 12 to 72 hours after infection. The illness usually lasts four to seven days and most people recover without treatment.

Most people with salmonellosis develop diarrhea, fever, and abdominal cramps. More severe cases of salmonellosis may include a high fever, aches, headaches, lethargy, a rash, blood in the urine or stool, and in some cases may become fatal.

Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe salmonellosis infections.

RASFF Alert – Campylobacter – Chicken Meat

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RASFF – Salmonella enterica ser. Infantis (presence /25g) and Campylobacter jejuni (presence /25g) in frozen chicken meat from Poland in Finland

RASFF Alerts – Salmonella – Sesame Seeds – Chicken Chip Nuggets – Beef and Turkey Kebab – Hazlenuts – Live Oysters – Pistachios – Chicken Meat – Almonds – Chicken Livers – Chicken Cuts

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RASFF – Salmonella (1 out of 5 samples /25g) in sesame seeds from Nigeria in Poland

RASFF – Salmonella enterica ser. Infantis (prsence /25g) in frozen chicken chips nuggets from Germany in Italy

RASFF – Salmonella (presence /25g) in frozen beef and turkey kebab from Slovenia in Italy

RASFF – Salmonella (presence /25g) in sesame seeds from India in Greece

RASFF – Salmonella (presence /25g) in hazelnuts from Georgia in Germany

RASFF – Salmonella enterica ser. Napoli (presence /25g) in live oysters from France in Italy

RASFF – Salmonella (O:3,10,19 /25g) in halva with pistachios from Syria, via the Netherlands in Germany

RASFF – Salmonella enterica ser. Infantis (presence /25g) and Campylobacter jejuni (presence /25g) in frozen chicken meat from Poland in Finland

RASFF – Salmonella (present /250g) in almond kernels from the United States in Germany

RASFF – Salmonella (presence /25g) in almonds from Spain in Germany

RASFF – Salmonella (presence /25g) in hazelnuts from Georgia in Germany

RASFF – Salmonella enterica ser. Kisil (presence in 1 out of 5 samples /25g) in hulled sesame seeds from India in Greece

RASFF – Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in chilled chicken livers from France in France

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken cuts from Poland in Bulgaria

RASFF Alerts – Aflatoxin – Pistachios – Dried Figs – Hazelnut Kernels

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RASFF – aflatoxins (B1 = 8.0; Tot. = 10 µg/kg – ppb) in shelled pistachios from Iran in Greece

RASFF – aflatoxins (B1 = 16.7 µg/kg – ppb) in pistachios from Iran in Germany

RASFF – aflatoxins (B1 = 21.3 µg/kg – ppb) in pistachios from Iran in Germany

RASFF – aflatoxins (B1 = 11.3 µg/kg – ppb) in dried figs from Turkey in France

RASFF – aflatoxins (B1 = 17; Tot. = 20.3 µg/kg – ppb) in hazelnut kernels from Turkey in the UK

RASFF – aflatoxins (B1 = 17; Tot. = 19 µg/kg – ppb) in pistachio kernels from the United States, dispatched from Turkey

RASFF – aflatoxins (B1 = 8.9 µg/kg – ppb) in dried figs from Turkey in France

RASFF – aflatoxins (B1 = 6; Tot. = 10 µg/kg – ppb) in dried figs from Turkey in France