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UK -Update 2: Zorba Delicacies Limited recalls various houmous products because of the possible presence of Salmonella

Posted on November 4, 2019 by | Leave a comment

FSA

Zorba Delicacies Limited is further extending the recall to include additional brands and flavours of houmous because the products may contain salmonella. This update also contains amendments to some product names.

Product details

ALDI The Deli brand Reduced Fat Houmous Classic Triple Pack
Pack size 180g (3x60g)
Use by 3 November to 10 November 2019
ALDI The Deli brand Reduced Fat Houmous Selection Triple Pack
Pack size 180g (3x60g)
Use by 2 November to 10 November 2019
Booker DTC Houmous
Pack size 170g
Use by 2 November to 16 November 2019
Booker Discover the Choice Reduced Fat Houmous
Pack size 170g
Use by 2 November to 13 November 2019
Booker Discover the Choice Red Pepper Houmous
Pack size 170g
Use by 2 November to 14 November 2019
Booker Discover the Choice Lemon & Coriander Houmous
Pack size 170g
Use by 2 November to 16 November 2019
ASDA Houmous
Pack size 200g
Use by 28 October to 9 November 2019
ASDA Extra Special Virgin Olive Oil Houmous
Pack size 170g
Use by 28 October to 9 November 2019
ASDA Extra Special Roasted Red Pepper Houmous
Pack size 170g
Use by 28 October to 9 November 2019
ASDA Beetroot Houmous
Pack size 170g
Use by 28 October to 9 November 2019
ASDA Houmous
Pack size 310g
Use by 28 October to 9 November 2019
ASDA 30% Less Fat Houmous Stacker [Plain flavour]
Pack size 180g (3x60g)
Use by 28 October to 9 November 2019
ALDI Plain Houmous
Pack size 200g
Use by 3 November to 13 November 2019
ASDA 30% Less Fat Houmous Stacker [Mixed flavour]
Pack size 180g (3x60g)
Use by 28 October to 9 November 2019
ASDA Caramelised Onion Houmous
Pack size 200g
Use by 28 October to 9 November 2019
ASDA Red Pepper Houmous
Pack size 200g
Use by 28 October to 9 November 2019
ASDA 30% Less Fat Red Pepper & Chilli Houmous
Pack size 200g
Use by 28 October to 9 November 2019
ASDA Jalapeno Houmous
Pack size 200g
Use by 28 October to 9 November 2019
ASDA Sweet Chilli Houmous
Pack size 200g
Use by 28 October to 9 November 2019
ASDA Reduced Fat Houmous
Pack size 200g
Use by 28 October to 16 November 2019
ASDA Reduced Fat Houmous
Pack size 310g
Use by 28 October to 16 November 2019
ASDA Moroccan Houmous
Pack size 200g
Use by 28 October to 16 November 2019
ASDA Carrot Sticks & Houmous
Pack size 125g
Use by 28 October to 9 November 2019
ALDI Reduced Fat Houmous
Pack size 200g
Use by 3 November to 13 November 2019
Asda Organic Houmous
Pack size 200g
Use by 28 October to 16 November 2019
LIDL Meadow Fresh Red Pepper Houmous
Pack size 170g
Use by 3 November to 17 November 2019
LIDL Meadow Fresh Caramelised Onion Houmous
Pack size 170g
Use by 3 November to 17 November 2019
LIDL Meadow Fresh Moroccan Style Houmous
Pack size 170g
Use by 3 November to 17 November 2019
LIDL Meadow Fresh Classic Houmous
Pack size 200g
Use by 3 November to 17 November 2019
LIDL Meadow Fresh Reduced Fat Houmous
Pack size 200g
Use by 3 November to 17 November 2019
LIDL Deluxe Red Pepper Houmous topped with Harissa
Pack size 170g
Use by 1 November 2019 to 15 November 2019
LIDL Deluxe Houmous topped with Pesto and Parmesan
Pack size 170g
Use by 1 November 2019 to 15 November 2019
LIDL Deluxe Houmous topped with Feta & Caramelised Onion
Pack size 170g
Use by 2 November to 15 November 2019
LIDL Meadow Fresh Reduced Fat Houmous Selection
Pack size 180g (3x60g)
Use by 4 November to 16 November 2019
ALDI Red Pepper Houmous
Pack size 200g
Use by 3 November to 13 November 2019
LIDL Meadow Fresh Classic Houmous Selection
Pack size 180g (3x60g)
Use by 31 October 2019 to 16 November 2019
LIDL Deluxe Caramelised Onion topped Houmous
Pack size 170g
Use by 3 November to 15 November 2019
Morrisons Avocado Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons The Best Pesto & Parmesan Houmous Range
Pack size 150g
Use by 2 November to 7 November 2019
Morrisons Lemon & Coriander Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons Houmous
Pack size 300g
Use by 2 November to 7 November 2019
Morrisons Jalapeno Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons Reduced Fat Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons Reduced Fat Roast Red Pepper Houmous
Pack size 200g
Use by 2 November to 7 November 2019
ALDI Moroccan Houmous
Pack size 200g
Use by 3 November to 13 November 2019
Morrisons Caramelised Onion Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons Moroccan Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons Sweet Chilli Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons Red Pepper Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons Plain Stacker Plain Std Houmous
Pack size 210g
Use by 2 November to 7 November 2019
Morrisons Plain Stacker Plain Reduced Fat Houmous
Pack size 210g
Use by 2 November to 7 November 2019
Morrisons Sundried Tomato Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Morrisons The Best Sunblush Red Pepper Houmous
Pack size 150g
Use by 2 November to 7 November 2019
Morrisons Tomato and Basil Houmous
Pack size 200g
Use by 2 November 2019, 4 November 2019, 7 November 2019
Nando’s Houmous with PERi-PERi drizzle
Pack size 170g
Use by 29 October to 5 November 2019
ALDI Caramelised Onion Houmous
Pack size 200g
Use by 3 November to 13 November 2019
SPAR Full Fat Houmous
Pack size 170g
Use by 2 November to 15 November 2019
SPAR Red Pepper Houmous
Pack size 170g
Use by 2 November to 17 November 2019
SPAR Moroccan Houmous
Pack size 170g
Use by 2 November to 15 November 2019
Safeway Houmous
Pack size 200g
Use by 2 November to 7 November 2019
Sainsbury’s on the go Sweet Potato Falafel with Houmous
Pack size 250g
Use by 29 October to 1 November 2019
Sainsbury’s on the go Carrots & Houmous
Pack size 130g
Use by 28 October to 30 October 2019
J Sainsburys Nuts and grains (F2G)
Pack size 4x290g
Use by 29 October to 5 November 2019
J Sainsburys Carrot and Houmous (F2G)
Pack size 6x130g
Use by 28 October to 30 October 2019
J Sainsburys Sweet Potatoes Falafel (F2G)
Pack size 4x260g
Use by 29 October 2019 to 1 November 2019
Iceland Red Pepper Houmous
Pack size 200g
Use by 2 November to 13 November 2019
ALDI Sweet Chilli Houmous
Pack size 200g
Use by 3 November to 14 November 2019
Iceland Sweet Chilli Houmous
Pack size 200g
Use by 2 November to 13 November 2019
Iceland Red Fat Houmous
Pack size 200g
Use by 2 November to 13 November 2019
Iceland Houmous
Pack size 200g
Use by 2 November to 13 November 2019
John Lewis Carrot & Houmous Dip Pot
Pack size 85g
Use by 30 October to 1 November 2019
The Real Deli Plain Houmous
Pack size 1kg
Use by 2 November to 15 November 2019
The Real Deli Plain Reduced Fat Houmous
Pack size 1kg
Use by 2 November to 14 November 2019
The Real Deli Reduced Fat Red Pepper Houmous
Pack size 1kg
Use by 3 November to 10 November 2019
Zorba Classic Houmous
Pack size 170g
Use by 6 November to 16 November 2019
Zorba Reduced Fat Houmous 170g
Pack size 170g
Use by 6 November to 15 November 2019
Zorba Red Pepper Houmous 170g
Pack size 170g
Use by 6 November to 15 November 2019
ALDI Basil Houmous topped with Pesto and Parmesan
Pack size 170g
Use by 3 November to 9 November 2019
Zorba Houmous Stacker
Pack size 180g
Use by 6 November to 15 November 2019
Zorba Reduced Fat Houmous Stacker
Pack size 180g
Use by 2 November to 15 November 2019
ALDI Moroccan Houmous topped with Harissa Chickpeas
Pack size 170g
Use by 3 November to 9 November 2019

No other Zorba Delicacies Limited products are known to be affected.

Risk statement

The products listed above might be contaminated with salmonella. Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.

Action taken by the company

Zorba Delicacies Limited is recalling the above products. Point of sale notices have been displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the product. Where available, examples of notices are attached. .
Customer notices: Zorba Delicacies Limited(Opens in a new window)

Our advice to consumers

If you have bought any of the above products do not eat them. Instead, return them to the store from where they were bought for a full refund.

About product recalls and withdrawals

If there is a problem with a food product that means it should not be sold, then it might be ‘withdrawn’ (taken off the shelves) or ‘recalled’ (when customers are asked to return the product). The FSA issues Product Withdrawal Information Notices and Product Recall Information Notices to let consumers and local authorities know about problems associated with food. In some cases, a ‘Food Alert for Action’ is issued. This provides local authorities with details of specific action to be taken on behalf of consumers.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, fsa, Salmonella, Uncategorized

Research – Assessing the Efficacy of Sodium Bisulfate and Organic Acid Treatments for Control of Salmonella Typhimurium in Rendered Chicken Fat Applied to Pet Foods

Posted on November 3, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

This study was conducted to evaluate the effects of sodium bisulfate (SBS), lactic acid (LA), phosphoric acid (PA), and combinations of organic acids with SBS on Salmonella in rendered chicken fat and in water. The MICs of the antimicrobials individually and in combination were determined. Efficacies of the antimicrobials against Salmonella were tested in both media. The MICs of SBS, LA, and PA were 0.5, 0.5, and 0.25%, respectively. At the given concentrations in the water phase, 0.5% SBS was more effective (P < 0.05; 2.7-log reduction) than LA and PA at 0 h. SBS and LA were more effective (P < 0.05) than PA with >4-log reductions at 2 h and complete kill at 6 h. After 24 h, each of the chemicals completely eliminated the Salmonella. However, because of low recovery in the fat phase, Salmonella was not detected after 12 h and all three chemicals effectively reduced (P < 0.05) Salmonella at 6 h compared with the control. When combinations were used in the water phase, SBS plus butyric acid decreased (P < 0.05) Salmonella by >5.5 log CFU/mL after 12 h. The SBS+LA combinations were effective (P < 0.05) after 2 h. The combinations of SBS+PA resulted in ∼3.5-log reductions in Salmonella (P < 0.05) after 6 h. In the fat phase, except for the SBS+PA combination, Salmonella reduction was not different from that for the positive control. When SBS was combined with organic acids, Salmonella inhibition was achieved at a lower SBS concentration, indicating a possibly synergistic effect of these chemicals. These results suggest that inclusion of SBS or LA at 0.5% individually or a combination of SBS with organic acids could reduce Salmonella in rendered chicken fat contaminated by residual water encountered during storage and transport.

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Posted in Antimicrobials, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, Salmonella, Uncategorized

Research – Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin–Producing Escherichia coli

Posted on November 3, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

A total of 514 raw pork samples (395 ground or nonintact and 119 intact samples) were purchased at retail stores in Pennsylvania, Delaware, and New Jersey between July and December 2017. All raw pork samples were screened for serogroup O26, O45, O103, O111, O121, O145, or O157:H7 cells of Shiga toxin–producing Escherichia coli (STEC-7) using standard microbiological and molecular methods. In short, 21 (5.3%) of the 395 ground or nonintact pork samples and 3 (3.4%) of the 119 intact pork samples tested positive via the BAX system real-time PCR assay for the stx and eae virulence genes and for the somatic O antigens for at least one of the STEC-7 serogroups. However, none of these 24 presumptive-positive pork samples subsequently yielded a viable isolate of STEC displaying a STEC-7 serogroup-specific surface antigen in combination with the stx and eae genes. These data suggest that cells of STEC serogroups O26, O45, O103, O111, O121, O145, or O157:H7 are not common in retail raw pork samples in the mid-Atlantic region of the United States.

HIGHLIGHTS

  • None of the 514 retail raw pork samples were positive for STEC-7.

  • Four of 514 raw pork samples harbored E. coli of unknown serogroup containing stx and eae.

  • STEC-7 are uncommon in retail raw pork samples in the U.S. mid-Atlantic region.

 

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Posted in E.coli, E.coli 045, E.coli O103, E.coli O111, E.coli O121, E.coli O145, E.coli O157, E.coli O157:H7, E.coli O26, eae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, STEC, STEC E.coli, STX 1, STX 2, Uncategorized

Research – A Novel Aqueous Ozone Treatment as a Spray Chill Intervention against Escherichia coli O157:H7 on Surfaces of Fresh Beef

Posted on November 2, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

This experiment determined the efficacy of using a novel aqueous ozone treatment as a spray chill intervention to reduce Escherichia coli O157:H7 on surfaces of fresh beef compared with traditional water spray chill. Cutaneous trunci muscles were obtained from a local beef cattle processing plant. Muscles were divided into sixteen 25-cm2 sections, and each section was individually inoculated with E. coli O157:H7 to the final concentration of approximately 105 CFU/cm2. Muscle sections were collected and tested before and after simulated spray chill treatments of water or the novel aqueous ozone solution. Enumeration of survivors of each treatment was compared with that of the untreated muscle sections. Water spray chill reduced (P ≤ 0.05) E. coli O157:H7 0.60 log, whereas the aqueous ozone spray chill reduction (P ≤ 0.05) was 1.46 log on surfaces of fresh beef. Aqueous ozone spray chill reduced (P ≤ 0.05) aerobic bacteria 0.99 log, but water spray chill did not significantly (P > 0.05) reduce aerobic bacteria on surfaces of fresh beef. The findings indicate that aqueous ozone can be used as a spray chill intervention to enhance the safety of beef.

HIGHLIGHTS

  • Aqueous ozone spray chill could be an effective antimicrobial intervention.

  • Nanobubble technology may enhance the efficacy of ozone application.

  • These results need to be validated under commercial conditions.

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

Research – Evaluating a Combined Method of UV and Washing for Sanitizing Blueberries, Tomatoes, Strawberries, Baby Spinach, and Lettuce

Posted on November 2, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

We assessed a fresh produce decontamination system using a combined method of UV and washing (water-assisted UV [WUV]) in different scales. The system used tap water to wash fresh produce while exposing it to UV light. First, the reduction of Salmonella in tap water under UV treatment (1 to 1,740 mJ/cm2) was determined. Increasing the UV dose significantly (P < 0.05) increased the Salmonella reduction in wash water, and UV intensity of more than 2 mW/cm2 could reduce Salmonella in tap water to below 1 CFU/mL given enough processing time (more than 1 min; UV dose of 120 mJ/cm2). Then, the decontamination effectiveness of a small WUV system was tested on blueberries (50 g). Blueberries were spot or dip inoculated with a Salmonella cocktail and treated by the small WUV system (200 mL of water). In general, WUV treatments achieved significantly better Salmonella inactivation than tap water wash; tap water wash (10 min) and 2 mW/cm2 WUV treatment (with a UV dose of 1,200 mJ/cm2) reduced populations of spot-inoculated Salmonella on blueberries by 2.44 and 5.45 log, respectively. Compared with spot-inoculated Salmonella on blueberries, dip-inoculated Salmonella was more difficult to be inactivated by WUV treatments. Then, the decontamination effectiveness of WUV treatments was tested on blueberries (170 g), tomatoes (290 g), strawberries (170 g), baby spinach (60 g), and lettuce (60 g) using a larger WUV system. In general, 10 min of 29 mW/cm2 WUV treatment (a high UV dose of 17,400 mJ/cm2) resulted in significantly better Salmonella inactivation than tap water wash (for 10 min) regardless the inoculation method, agreeing with the results of the small-scale study. For both spot- and dip-inoculated lettuce, no significant difference (P > 0.05) in Salmonella inactivation by WUV treatments was observed when the quantity of lettuce increased from 50 to 100 g.

HIGHLIGHTS

  • Water-assisted UV showed ≤3 log more Salmonella inactivation than tap water wash.

  • Water-assisted UV showed the highest Salmonella reduction on blueberries and tomatoes.

  • More spot-inoculated Salmonella was killed than dip-inoculated Salmonella by up to 3 log.

  • Water-assisted UV of 17.4 J/cm2 could reduce Salmonella in water to less than 1 CFU/mL.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Research, Technology, Uncategorized, UV Microbiology

USA – Wawona recalls berries from grocery chains because of positive hep A test

Posted on November 1, 2019 by | Leave a comment

Food Safety News

A frozen fruit supplier for the Aldi and Raley’s grocery chains is recalling frozen berries because a government test returned a positive result for hepatitis A.

Wawona Frozen Foods packaged frozen berry mixes containing raspberries, strawberries, blackberries and blueberries under Aldi’s Season’s Choice brand and frozen raspberries under Raley’s label, according to a recall notice released by Wawona officials and posted by the Food and Drug Administration.

The company did not report the states where it distributed the frozen fruit.

“The frozen raspberries and frozen berry mixes containing raspberries were distributed throughout stores in Aldi and Raley’s Family of Fine store chains. The recalled frozen raspberries were imported from Chile,” the Wawona recall notice states.

As of the FDA’s posting of the recall, officials had not received any reports of confirmed infections related to the recalled berries.

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Posted in food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hepatitis A, Uncategorized, Virus

USA – Romaine E. coli Outbreak happened in September and no one told you

Posted on November 1, 2019 by | Leave a comment

Food Poison Journal Eurofins Food Testing UK

Today, the U.S. Food and Drug Administration is sharing news of a recent E. coli O157:H7 outbreak, involving 23 illnesses, that was likely associated with romaine lettuce. No deaths were reported. The active investigation has reached its end and the outbreak appears to be over. The FDA and the U.S. Centers for Disease Control did not identify actionable information for consumers during this investigation. Additionally, when romaine lettuce was identified as the likely source of the outbreak, the available data at the time indicated that the outbreak was not ongoing and romaine lettuce eaten by sick people was past its shelf life and no longer available for sale. The FDA is communicating details about the outbreak at this time to help ensure full awareness by the public and to highlight the ongoing importance of industry actions to help ensure the safety of leafy greens. Federal health officials do not believe there is a current or ongoing risk to public health.

 

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Posted in E.coli, food bourne outbreak, food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Uncategorized

Research -Efficacy of Surfactant Combined with Peracetic Acid in Removing Listeria innocua from Fresh Apples

Posted on November 1, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Large amounts of water used in the apple packing process, the presence of organic matter, and difficult-to-clean equipment are vectors for contaminating apples with foodborne pathogens, such as Listeria monocytogenes. There is a need to develop new cleaning methods for fresh apples and evaluate their antimicrobial efficacy. A series of surfactants of different chemical properties (cationic lauric arginate [LAE], anionic sodium dodecyl sulfate [SDS], and nonionic Tween 20 [T20]) alone and combined with peracetic acid (PAA) were evaluated for their efficiency in the removal of L. innocua, a surrogate of L. monocytogenes, from fresh apples. Whole fresh apples were inoculated with L. innocua (7 log CFU/mL) by a dipping method, dried, and subjected to wash treatments with selected cleaning solutions (water, PAA, PAA-LAE, PAA-SDS, and PAA-T20). The contact angle between the cleaning solutions and the surface of the apples was measured. The antimicrobial activity of the cleaning solutions and the efficacy of the cleaning treatment were evaluated by enumeration of L. innocua from treated apples and visualized by scanning electron microscopy. Stem bowl and calyx cavities of the apple harbored higher bacteria concentrations (∼4.82 log CFU per apple), compared with the equatorial section (∼2.66 log CFU per apple). Addition of 0.1% of selected surfactants led to a significant decrease in surface tension of cleaning solutions and allowed better spreading on the apple surface. Surfactants combined with PAA solution resulted in higher L. innocua reduction compared with PAA alone; however, their efficacy was limited. The most effective cleaning solution was PAA-T20, with reduction of approximately 2.2 log. Scanning electron microscopy imaging confirmed that most bacteria were harbored inside the surface irregularities. PAA alone and with surfactants caused damage and deformation of bacteria cells. Cleaning apples with PAA combined with surfactants may improve microbial safety in whole apples; however, the efficiency of the decontamination treatment can be reduced because of variations in apple morphology.

HIGHLIGHTS

  • Combining surfactants with PAA decreased the population of L. innocua on apples.

  • Treating apples with PAA-T20 reduced the load of L. innocua by 2.2 log.

  • Stem bowl and calyx cavity are difficult-to-reach areas during the cleaning operation.

  • Cleaning treatments were not effective in removing all L. innocua from apples.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Listeria, Listeria innocua, microbial contamination, Microbiology, Research, Uncategorized

Research -Antibacterial Effect of a Mixed Natural Preservative against Listeria monocytogenes on Lettuce and Raw Pork Loin

Posted on November 1, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of Listeria monocytogenes growth on lettuce and raw pork loin. The MIC of each natural preservative was investigated for L. monocytogenes strains tested. Following central composite design, lettuce and pork loin were inoculated with a cocktail of three strains of L. monocytogenes (ATCC 15313, H7962, and NADC 2045 [Scott A]) and treated with the mixed natural preservative that included GSE (0.64 to 7.36 ppm), CA (1.6 to 18.4 ppm), and nisin (0.48 to 5.5 ppm). The MIC of GSE was 31.25 ppm in tested L. monocytogenes strains, and of CA was 500 and 1,000 ppm in L. monocytogenes ATCC 15313 and the other L. monocytogenes strains, respectively. The MIC of nisin was 250 ppm. The R2 value of this model was more than 0.9, and the lack of fit was not significant. The mixed natural preservative showed a synergistic antimicrobial effect and reduced the growth of L. monocytogenes by 4 to 5 log CFU/g on lettuce. In addition, the reduction of L. monocytogenes on pork loin was 3 log CFU/g. The mixed natural preservative, which consisted of GSE (6 to 8 ppm), CA (15 to 20 ppm), and nisin (5 to 6 ppm), increased the antibacterial effect against L. monocytogenes. These results suggest that the use of the mixed natural preservative could reduce the economic cost of food preparation, and response surface methodology is considered effective when measuring synergy among antimicrobials.

HIGHLIGHTS

  • Antibacterial effect of a mixed preservative was tested on lettuce and pork loin.

  • The mixed preservative consists of GSE, CA, and nisin.

  • The RSM via the CCD using GSE, CA, and nisin was statistically relevant.

  • The mixed preservative was effective against L. monocytogenes on food products.

 

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Uncategorized

Ireland -Recall of Additional Iceland Houmous Products Due to the Possible Presence of Salmonella

Posted on November 1, 2019 by | Leave a comment

FSAI

Summary
Category 2: For Information
Alert Notification: 2019.44 (Update 4)
Product: Please refer to the table below for details of the implicated Iceland products.

In addition, please find a consolidated list of all the implicated houmous products and batches, (including retailers), subject to recall due to the possible presence of Salmonella.
Batch Code: All use by dates
Country Of Origin: United Kingdom

Message:

Further to FSAI food alert 2019.44, FSAI food alert 2019.44 (Update 1), FSAI food alert 2019.44 (Update 2) and FSAI food alert 2019.44 (Update 3), Iceland is extending its recall to include all batches of the houmous products below, due to the possible presence of Salmonella. These products were sold in Iceland stores. Point-of-sale notices will be displayed in affected stores.

Implicated Iceland Batches
Iceland Houmous Products.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, FSAI, Salmonella, Uncategorized