RASFF – Salmonella enterica ser. Senftenberg (presence /25g) in fish meal from Morocco in Greece
RASFF – Salmonella (presence /25g) in fish meal from the United States in Greece
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Canada -Cilento brand Mozzarella di Bufala Campana recalled due to Listeria monocytogenes
Recall details
Ottawa, November 28, 2019 – A.M. Berchicci is recalling Cilento brand Mozzarella di Bufala Campana from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.
Recalled product
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Cilento | Mozzarella di Bufala Campana | 200 g | 8 16785 02008 5 | 19 DEC 15 |
Background
This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. 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 product from the marketplace.
Illnesses
There have been no reported illnesses associated with the consumption of this product.
Product photos
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India – Aflatoxin M1 – FSSAI may bring animal feed under its purview in view of Aflatoxin M1
FSSAI is actively considering to bring the subject of ‘animal feed’ under its purview, after the findings of the ‘National Milk Quality Survey,’ which found presence of Aflatoxin M1, a cancer causing toxin in many milk samples.
The FSSAI has made a recommendation to Ministry of Health in this regard to consider amendment into the FSS Act to bring the subject of ‘Animal Feed’ under FSSAI’s ambit.
The Ministry of Health is learnt to have accepted the proposal, which will bring the amendment for the approval of Parliament soon.
Nearly 6 per cent samples of milk out of 6,432 were tested positive for presence of Aflatoxin M1. The toxin is produced by a fungi which is found in certain animal feed including maize, peanuts and cotton seeds.
The residue of Aflatoxin M1 remains present in milk which is a cause of worry and therefore the apex food regulator wants a control over the animal feed to reduce the chances of aflatoxin passing into milk.
USA -Shigella Hits Brazoria County
The Brazoria County Department of Health announced today that there has been an increase in Shigella illnesses in the Texas county over the last two months.
The majority of those sick are children and most cases appear to be linked to schools and daycares. The number of confirmed cases or the daycares linked in this Brazoria County Shigella Outbreak have not yet been disclosed.
USA -Food Safety Tips for Your Holiday Turkey
Handling poultry (chickens and turkey) incorrectly and undercooking it are the most common problems that lead to foodborne disease outbreaks linked to poultry.1 Follow these four tips to help you safely prepare your next holiday turkey meal.
1. Thaw Your Turkey Safely
Thaw turkeys external icon one of these ways:
- In the refrigerator in a container,
- In a leak-proof plastic bag in a sink of cold water (change the water every 30 minutes), or
- In the microwave, following the microwave oven manufacturer’s instructions.
Never thaw your turkey by leaving it out on the counter. A thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than 2 hours, its temperature becomes unsafe. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F.
2. Handle Your Turkey the Right Way
Raw poultry can contaminate anything it touches with harmful bacteria. Follow the four steps to food safety—clean, separate, cook, and chill—to prevent the spread of bacteria to your food, family, and friends.
3. Cook Stuffing Thoroughly
Cooking stuffing separately from the turkey in a casserole dish makes it easy to be sure it is thoroughly cooked. If you cook stuffing in the turkey, put the stuffing in the turkey just before cooking.
With either cooking method, use a food thermometer to make sure the stuffing’s center reaches 165°F. Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning. If you cook stuffing in the turkey, wait 20 minutes after taking the bird out of the oven before removing the stuffing; this allows it to cook a little more. Learn more about how to prepare stuffing safelyexternal icon.
Use a food thermometer to check for a safe internal temperature.
4. Cook Your Turkey Thoroughly
Set the oven temperature to at least 325°F. Place the completely thawed turkey in a roasting pan that is 2 to 2-1/2 inches deep. Cooking timesexternal icon will vary depending on the weight of the turkey. Use a food thermometer to make sure the turkey has reached a safe internal temperature of 165°F. Check by inserting a food thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint. Even if your turkey has a pop-up temperature indicator, you should still use a food thermometer to check that it is safely cooked.
Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. Learn more about safe minimum cooking temperaturesexternal icon and how to use a food thermometerexternal icon for turkey and other foods.
Take Care of Leftovers
The bacteria Clostridium perfringens grows in cooked foods left at room temperature. It is the second most common bacterial cause of food poisoning. The major symptoms are vomiting and abdominal cramps within 6 to 24 hours after eating.
- Clostridium perfringens outbreaks occur most often in November and December.2
- Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.
Refrigerate leftovers at 40°F or colder as soon as possible and within two hours of preparation to prevent food poisoning. Slice or divide big cuts of meat, such as a roast turkey, into small quantities for refrigeration so they will cool quickly. Reheat all leftovers to at least 165°F before serving.
USA -Hodgson Mill Flour Recalled For Possible E. coli Contamination
Hodgson Mill flour recalled for possible E. coli contamination. Hodgson Mill of Effingham, Illinois is voluntarily recalling specific lots of its Unbleached All Purpose White Wheat Flour sold in 5 pound bags. The potential presence of pathogenic E. coli was found when sampling raw uncooked flour. No reports of illness associated with the consumption of this product have been received to date.
The recalled product is Hodgson Mill Unbleached All Purpose White Wheat Flour sold in 5 pound bags. The UPC number on the product is 0-71518-05009-2. The best by dates printed on the packages are 10-01-2020 and 10-02-2020, and the lot codes are 001042 and 005517. The use by and lot code information are on the bottom back panel of the bag.
Hong Kong – *(Updated on 26 November 2019) Not to consume romaine lettuce produced in Salinas, California, US
| Issue Date | 23.11.2019 |
|---|---|
| Source of Information | US authorities |
| Food Product | Romaine lettuce produced in the US |
| Product Name and Description | Product name: baby spring mix Brand: organicgirl Place of origin: Salinas, California, US Net weight: 5 ounces /142 grams *Updated on 26 November 2019 (1) Product name: Romaine Heart (2) Product name: Chopped Caesar Salad Kit (3) Product name: Asian Style Chopped Salad Kit (4) Product name: Southwest Chopped Salad Kit (5) Product name: Classic Caesar Salad (6) Product name: salad italiano (7) Product name: KALE CAESAR PREMIUM SALAD KIT (8) Product name: MEDITERRANEAN CRUNCH CHOPPED SALAD KIT (9) Product name: SOUTHWEST CHOPPED SALAD KIT (10) Product name: SRIRACHA CHOPPED SALAD KIT (11) Product name: Romaine Hearts |
| Reason For Issuing Alert |
*Updated on 26 November 2019
|
| Action Taken by the Centre for Food Safety |
*Updated on 26 November 2019
|
| Advice to the Trade |
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| Advice to Consumers |
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| Further Information | The CFS press release (23 November 2019)
The CFS press release (26 November 2019) Members of the public may call the hotline of the importer at 2299 1133 during office hours for enquiries about the recall. *Updated on 26 November 2019 Members of the public may call the hotline of Wing Kee Produce Ltd at 2796 3111 and the hotline of City Super Limited at 2736 3866 during office hours for enquiries about the recall. |
Australia -Kalleske Meats Plain Mettwurst 500g bonus 150g – Listeria monocytogenes
Product information
Kalleske Meats is conducting a recall of Kalleske Meats Plain Mettwurst 500g, bonus 150g. The product has been available for sale at Coles in South Australia.
Date markings
Best Before 11 May 20
Problem
The recall is due to potential Listeria monocytogenes contamination.
Food safety hazard
Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.
Country of origin
Australia
What to do
Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.
For further information please contact:
Kalleske Meats
08 8254 1151
Related links:
Kenya – What Must Be Done to Get Toxin Out of Kenya’s Food Supply – Aflatoxin
An exposé in Kenya has revealed that there are high amounts of a poisonous substance, known as aflatoxin, in many of Kenya’s popular maize flour brands. This is particularly worrying as maize flour is a staple food for most Kenyans. Part of the problem is in how maize is processed and distributed in the country. Vivian Hoffmann shares her insights on this and what must be done to prevent it.
What are aflatoxins and how do they get into our food?
Aflatoxins are toxic chemicals produced by a fungus, Aspergillus flavus. The fungus occurs naturally in soils, but under hot, dry conditions, it can grow and spread to a variety of crops. Maize and groundnut are two crops that are especially susceptible to contamination with aflatoxins.
While aflatoxin is a known carcinogen, and can be fatal to people in large doses, some of the other potential health impacts of consuming moderate amounts of aflatoxin over long periods of time are less well understood.
USA -Cruise outbreak: 133 sickened on Norwegian Cruises’, Norwegian Joy
Federal health officials are reported a gastrointestinal outbreak of yet unknown etiology onboard a recent voyage of the Norwegian Cruise Lines vessel, Norwegian Joy.
According to officials, 127 passengers and six crew members have been stricken with symptoms of diarrhea on a recent November 8–24, 2019 voyage.
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