Category Archives: Uncategorized

Kenya – Kenya: Seven Brands of Peanut Butter Recalled From Kenyan Market – Aflatoxin

All Africa

Kenya Bureau of Standards (Kebs) have suspended seven peanut butter from the market following high level of Aflatoxin.

The seven products are True Nuts (Truenutz Kenya) Fressy (Fressy Food Company Limited), Supa Meal (Supacosm Products Limited), Nuteez (Jetlak Foods Limited) Sue’s Naturals (Nature’s Way Health), Zesta (Trufoods Limited) and Nutty by nature (Target Distributors).

RECALLED

Kebs has instructed the manufacturing company of the seven ‘substandard’ peanut butter to discontinue from supplying the products.

They have also been directed to recall all their products from the market immediately.

 

Canada -Updated Food Recall Warning – Ready-to-Eat Filicetti brand Dry Cured Italian Style Sausage (Hot) recalled due to Salmonella

CFIA

Recall details

Ottawa, November 5, 2019 – The food recall warning issued on October 17, 2019 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Filicetti Foods Inc. is recalling Filicetti brand Dry Cured Italian Style Sausage (hot) from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

The following product has been sold in British Columbia, Ontario and Quebec.

Recalled product

Brand Product Size UPC Codes
Filicetti Dry Cured Italian Style Sausage (Hot ) Variable None 610

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 product in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.

Background

This recall was triggered by CFIA food sampling activities following an investigation into a foodborne illness outbreak. 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

The Public Health Agency of Canada is investigating an outbreak of human illness. Please refer to the Public Health Notice for further details on this active outbreak investigation.

Product photos

Printer ready version of photos

  • Filicetti - Dry Cured Italian Style Sausage (Hot)

Research – Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel (Scomberomorus niphonius) Stored at Various Temperatures

Journal of Food Protection

ABSTRACT

The effect of polyethylene packaging (PEP) in air cushion and vacuum packaging (VP) on histamine related to the quality of Japanese Spanish mackerel (JS mackerel) was studied with samples stored at −20, 4, 15, and 25°C. The aerobic plate count (APC), total volatile basic nitrogen (TVBN), and histamine concentrations of the PEP and VP samples stored at 25°C increased as the storage time continued. The PEP and VP samples stored at temperatures below 15°C showed lower levels of APC, TVBN, and histamine, with VP samples having considerably lower levels of APC, TVBN, and histamine than PEP samples. For the frozen JS mackerel stored at −20°C for 2 months and then thawed and stored at 25°C, the VP treatment delayed the increases of TVBN and histamine longer than did the PEP treatment. Thus, the storage of VP JS mackerel at temperatures below 4°C could prevent quality deterioration and extend shelf life.

HIGHLIGHTS
  • Lower APC, TVBN, and histamine were found in VP samples than PEP samples.

  • VP delayed TVBN, and histamine increased at 25°C in thawed JS mackerel.

  • VP JS mackerel below 4°C prevented quality deterioration and extended shelf life.

USA – Another food service worker with Hepatitis A

Food Poison Journal

According to press reports, a food handler at a Somerset County ShopRite worked while infected with hepatitis A and may exposed shoppers to the highly contagious virus, health officials announced Monday

The employee, who worked that the Somerville store’s deli, was contagious between Oct. 13 and Oct. 30 so anyone who bought food from the deli should throw it away, according to a joint statement the New Jersey and Somerset County health departments.

Anyone who ate anything from the store’s deli between those dates and was not previously vaccinated against Hepatitis A should consider getting a vaccine as soon as possible, but no later than two weeks after eating food from this deli, the statement said. For most people, the latest date would be Nov. 13.

Research- Effect of natural microbiota on growth of Salmonella spp. in fresh pork – A predictive microbiology approach

Science Direct Salmonella kswfoodworld

Abstract

This study was undertaken to model and predict growth of Salmonella and the dominating natural microbiota, and their interaction in ground pork. Growth of Salmonella in sterile ground pork at constant temperatures between 4 °C and 38 °C was quantified and used for developing predictive models for lag time, max. specific growth rate and max. population density. Data from literature were used to develop growth models for the natural pork microbiota. Challenge tests at temperatures from 9.4 to 24.1 °C and with Salmonella inoculated in ground pork were used for evaluation of interaction models. The existing Jameson-effect and Lotka–Volterra species interaction models and a new expanded Jameson-effect model were evaluated. F-test indicated lack-of-fit for the classical Jameson-effect model at all of the tested temperatures and at 14.1–20.2 °C this was caused by continued growth of Salmonella after the natural microbiota had reached their max. population density. The new expanded Jameson-effect model and the Lotka–Volterra model performed better and appropriately described the continued but reduced growth of Salmonella after the natural microbiota had reached their max. population density. The expanded Jameson-effect model is a new and simple species interaction model, which performed as well as the more complex Lotka–Volterra model.

Highlights

► High concentrations of natural microbiota in raw pork reduced growth of Salmonella. ► This growth reducing effect was temperature dependent. ► A new expanded Jameson-effect model was introduced for description of this effect.

USA/Canada – Mann Packing Co., Inc. Voluntarily Recalls Vegetable Products Sold in the United States and Canada Due to Potential Health Risks

FDA

Mann Packing Co., Inc. announced today the voluntary recall of a series of vegetable products sold to select retailers in the United States and Canada. The voluntary recall is a response to a notification by the Food and Drug Administration and the Canadian Food Inspection Agency of a potential contamination with Listeria monocytogenes. To date, public health officials have not reported any illness associated with these products.

Mann Packing is issuing this recall out of an abundance of caution. Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. Mann Packing will continue to work closely with the authorities to investigate the issue.

The recalled products have “Best If Enjoyed By” date of October 11, 2019 to November 16, 2019. The full list of products and all corresponding product images are available at https://mannpackingproductlist11-2019.usExternal Link Disclaimer and https://mannpackingproductlist11-2019.caExternal Link Disclaimer

Consumers who believe that they are in possession of any of the products affected by this recall should dispose of the product in an appropriate waste container.

For any inquiries or comments, all consumers are welcome to call the 24 hour customer service line at 1-844-927-0707 or email Mann Packing Co., Inc. at consumers@mannpacking.com

Canada – The Daily Recall Update for E.coli O157 in Beef and Veal Products!

CFIA

Recall details

Ottawa, November 4, 2019 – The food recall warning issued on October 30, 2019 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Industry is recalling various raw beef and raw veal products from the marketplace due to possible E. coli O157:H7 contamination.  Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled products described below.

The following products have been sold as indicated in the table below.

Ongoing investigation

See complete list of recalled products associated with this ongoing investigation.

Recalled products

Recalled products – Consumer

Brand Common Name Size UPC Codes on Product Additional Info / Distribution
None – Foody World Beef Shank Variable (Clerk Served) Starting with 0200030 All units sold from
June 12, 2019 up to and including
June 15, 2019
Sold at Foody World, 8 William Kitchen Rd A, Scarborough, ON
None – Foody World Beef Flank Steak Variable (Clerk Served) Starting with 0200022 All units sold from
June 12, 2019 up to and including
June 15, 2019
Sold at Foody World, 8 William Kitchen Rd A, Scarborough, ON

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 or establishment. Recalled products should be thrown out or returned to the location where they were purchased.

Food contaminated with E. coli O157:H7 may not look or smell spoiled but can still make you sick. Symptoms can include nausea, vomiting, mild to severe abdominal cramps and watery to bloody diarrhea. In severe cases of illness, some people may have seizures or strokes, need blood transfusions and kidney dialysis or live with permanent kidney damage. In severe cases of illness, people may die.

Background

This recall was triggered by the CFIA’s 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.

Related recalls

2019-10-30 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-29 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-28 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-25 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-24 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-23 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-22 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-21 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-19 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-18 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-17 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-16 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-15 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-12 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-11 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-10 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-09 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-08 – Ryding-Regency Meat Packers Ltd. brand raw beef products recalled due to E. coli O157:H7

2019-10-07 – Various raw beef and raw veal products recalled due to E. coli O157:H7

2019-10-06 – The Beef Boutique Ltd. brand raw beef products recalled due to E. coli O157:H7

2019-10-04 – Ryding-Regency Meat Packers Ltd. brand raw beef products recalled due to E. coli O157:H7

2019-10-03 – Ryding-Regency Meat Packers Ltd. brand raw beef products recalled due to E. coli O157:H7

USA – Salmonella Dublin in Ground Beef Sickens 10 in 6 States

Food Poison Journal

As of November 1, 2019, a total of 10 people infected with the outbreak strain of Salmonella Dublin have been reported from 6 states.

Illnesses started on dates ranging from August 8, 2019, to September 22, 2019. Ill people range in age from 48 to 74 years, with a median age of 68. Eighty percent of ill people are male. Of nine ill people with information available, eight (89%) were hospitalized, which is much higher than we would expect for Salmonella infections. The hospitalization rate is usually about 20%. One death has been reported in California. In five (50%) ill people, Salmonella was found in samples of blood, which indicates their illnesses may have been more severe. Typically, Salmonella Dublin illnesses are more severe because they can cause bloodstream infections, which are serious and require hospitalization.

Ireland -Zorba Delicacies Recalls All Batches of Their Houmous Products Due to the Possible Presence of Salmonella

FSAI

Summary
Category 2: For Information
Alert Notification: 2019.44 (Update 5)
Product:  Please refer to the table below for all implicated products.
Batch Code: All ‘use-by’ dates up to 18th November 2019.
Country Of Origin: United Kingdom

Message:

Further to FSAI food alert 2019.44 and updates thereof, Zorba Delicacies Ltd has recalled all its houmous products due to detection of Salmonella in an ingredient. All the implicated products sold in Ireland are listed in the table below.  All batches with ‘use-by’ dates up to 18th November 2019 are subject to recall. Point-of-sale notices are displayed in affected stores advising customers not to consume the implicated products.

Houmous table U5
Humous U5 1
Houmous U5 2
Houmous U5 3

USA – Its another day and another Hepatitis A positive food service worker

Food Poison Journal

A Hattiesburg grocery store employee recently diagnosed with hepatitis A may have caused exposure to some customers, Mississippi State Department of Health officials said Thursday in a news release.

During the infections period of the disease, the employee handled fresh produce and packaged smoked and uncooked meats.

Customers who purchased fresh produce or packaged smoked and uncooked meats at E & B Discount Grocery between Oct. 10-24 may have been exposed.

“The risk of transmission of hepatitis A in this situation is likely very low,” said MSDH State Epidemiologist Dr. Paul Byers. “However, as a precaution, we recommend that anyone who purchased the listed products in this time period should consider getting a hepatitis A vaccination if they have not been previously immunized.”