Category Archives: yersinia enterocolitica

Belgium – Raw milk goat cheese – Banon AOP – from the Etoile de Provence brand – Yesrsinia enterocolitica

Posted on July 10, 2024 by | Leave a comment

AFSCA

cheese

Following a notification via the RASFF system (European Rapid Alert System for Food and Feed), the AFSCA is withdrawing raw milk goat’s cheese (Banon AOP) from the Etoile de Provence brand due to the presence of Yersinia enterocolitica.

The AFSCA asks that you do not consume this product and return it to the point of sale where it was purchased.

Product Description :

  • Product name: Raw milk goat cheese (Banon AOP)
  • Brand: Star of Provence
  • Lot numbers and expiration dates:
    • GTIN 3461680002062: all lots, dates from 06/20/2024 to 07/31/2024
    • GTIN 3461680004011: all lots, dates from 06/20/2024 to 08/02/2024
  • Weight: 100g

The product was distributed through various points of sale.

For any further information, you can contact the AFSCA contact point for consumers: 0800/13.550 or pointdecontact@afsca.be.

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Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Yersinia, yersinia enterocolitica

Ireland – Recall of specific batches of Etoile de Provence Banon AOP (raw milk goats’ cheese) due to the presence of Yersinia enterocolitica

Posted on July 9, 2024 by | Leave a comment

FSAI

Alert Summary
Category 1: For Action
Alert Notification: 2024.30
Product Identification: Etoile de Provence Banon AOP (raw milk goats’ cheese); pack size: 100g
Batch Code Best-before dates: 12/07/2024 & 19/07/2024
Country Of Origin: France

Message:

The above batches of Etoile de Provence Banon AOP (raw milk goats’ cheese) are being recalled due to the presence of Yersinia enterocolitica.

Nature Of Danger:

Yersinia enterocolitica are bacteria which may be ingested via contaminated food or water. Symptoms of yersiniosis most often develop 3-7 days after infection. Symptoms include fever, abdominal cramps, watery or bloody diarrhoea, headaches, and vomiting. Yersiniosis is typically self-limiting, and symptoms can persist from 1-3 days up to 3 weeks. Some individuals are more vulnerable to infection, including young children, older adults and immunocompromised individuals.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batches from sale and display recall notices at point-of-sale.

Consumers:

Consumers are advised not to eat the implicated batches.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, FSAI, Raw Milk, raw milk cheese, Raw Milk Goats Cheese, Yersinia, yersinia enterocolitica

France – Banon AOP 100g Etoile de Provence naked or wooden bowl – Yersinia enterocolitica

Posted on July 8, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
Star of Provence
Model names or references
Banon AOP cut Banon AOP fresh packaged (wooden bowl)
Product identification
GTIN Batch Date
3461680002062 All lots Minimum durability date between 06/20/2024 and 07/31/2024
3461680004011 All lots Minimum durability date between 06/20/2024 and 08/02/2024
Packaging
Naked and wooden bowl
Start/End of marketing date
From 05/13/2024 to 06/28/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 04.018.001 CE
Geographic area of ​​sale
Whole France
Distributors
Carrefour, Leclerc, Intermarché, Auchan, System U, Grand Frais, Metro, Casino, Migros

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Yersinia, yersinia enterocolitica

France – Cheese – Banon AOP 100g Etoile de Provence naked or wooden bowl – Yersinia enterocolitica

Posted on July 5, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
Star of Provence
Model names or references
Banon AOP cut Banon AOP fresh packaged (wooden bowl)
Product identification
GTIN Batch Date
3461680004011 All lots Minimum durability date between 06/20/2024 and 07/31/2024
3461680002062 All lots Minimum durability date between 06/20/2024 and 07/31/2024
Packaging
Naked and wooden bowl
Start/End of marketing date
From 05/13/2024 to 06/28/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 04.018.001 CE
Geographic area of ​​sale
Whole France
Distributors
Carrefour, Leclerc, Intermarché, Auchan, System U, Grand Frais, Metro, Casino, Migros

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Yersinia, yersinia enterocolitica

Research – Using Essential Oils to Reduce Yersinia enterocolitica in Minced Meat and in Biofilms

Posted on March 19, 2024 by | Leave a comment

MDPI

Abstract

Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 °C for 4 days. The Y. enterocolitica strains formed biofilms at 15 °C and 37 °C in tryptic soy broth and Luria–Bertani broth, while no biofilms were obtained at 5 °C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects.

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Posted in Biofilm, essential oils, Food Microbiology Research, Research, Yersinia, yersinia enterocolitica

Research – Yersinia enterocolitica biovar 1A: An underappreciated potential pathogen in the food chain.

Posted on January 24, 2024 by | Leave a comment

Science Direct

Highlights
Y. enterocolitica was isolated from chicken (74%), pork (80%), salmon (80%) and leafy green (10%) samples

Up to five Y. enterocolitica sequence types (STs) were isolated from the same food sample

Isolates from the same sample and ST differed by 0-74 single nucleotide polymorphisms (SNPs)

Almost all (99%) food Y. enterocolitica isolates were biotype 1A

Around half (51%) of food samples contained an ST previously isolated from UK human sources.

Abstract

Yersinia enterocolitica is an underreported cause of foodborne gastroenteritis. Little is known of the diversity of Y. enterocolitica isolated from food and which food commodities contribute to human disease. In this study, Y. enterocolitica was isolated from 37/50 raw chicken, 8/10 pork, 8/10 salmon and 1/10 leafy green samples collected at retail in the UK. Up to 10 presumptive Y. enterocolitica isolates per positive sample underwent whole genome sequencing (WGS) and were compared with publicly available genomes. In total, 207 Y. enterocolitica isolates were analyzed and belonged to 38 sequence types (STs). Up to five STs of Y. enterocolitica were isolated from individual food samples and isolates belonging to the same sample and ST differed by 0–74 single nucleotide polymorphisms (SNPs). Biotype was predicted for 205 (99 %) genomes that all belonged to biotype 1A, previously described as non-pathogenic. However, around half (51 %) of food samples contained isolates belonging to the same ST as previously isolated from UK human cases. The closest human-derived isolates shared between 17 and 7978 single nucleotide polymorphisms (SNPs) with the food isolates. Extensive food surveillance is required to determine what food sources are responsible for Y. enterocolitica infections and to re-examine the role of biotype 1A as a human pathogen.

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Posted in Emerging Pathogen, Food Pathogen, Pathogen, pathogenic, WGS, Whole Genomic Sequencing, Yersinia, yersinia enterocolitica, Yersinia pseudotuberculosis

Research – Most major pathogens see an increase in Ireland

Posted on January 24, 2024 by | Leave a comment

Food Safety News

The number of E. coli, Salmonella, Campylobacter, and Listeria infections has gone up in Ireland, according to 2022 data from the Health Protection Surveillance Centre (HPSC).

During the COVID-19 pandemic, reporting rates for giardiasis, listeriosis, norovirus, rotavirus, salmonellosis, shigellosis, and toxoplasmosis in Ireland decreased compared to pre-pandemic levels. Still, rates for campylobacteriosis, cryptosporidiosis, E. coli, and yersiniosis increased or remained unchanged. In 2022, most of these diseases returned to or remained at pre-pandemic levels.

A 2021 cyber-attack at the Health Service Executive (HSE) also affected data validation and collection, reporting of enhanced data variables, and outbreak notification.

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Posted in Campylobacter, Cryptosporidiosis, Cryptosporidium, E.coli, Food Pathogen, Giardia, Listeria, Norovirus, Pathogen, pathogenic, Rotavirus, Yersinia, yersinia enterocolitica, Yersinia pseudotuberculosis

Australia – Paris Creek Farms – Bio-dynamic fresh butter unsalted – Yersinia enterocolitica

Posted on November 20, 2023 by | Leave a comment

FSANZ

Product information

B.-d. Farm Paris Creek is conducting a recall of Bio-dynamic fresh butter unsalted, 200g. The product has been available for sale at Foodies and Harris Farms in NSW, Foodland in SA and independent food retailers including IGA in SA, NT, VIC and WA.

Date markings

Best Before: 13JAN24​

Fresh butter unsalted

Problem

The recall is due to microbial (Yersinia enterocolitica) contamination​.

Food safety hazard

Food products contaminated with Yersinia enterocolitica may cause illness if consumed.
What to do​

Consumers should not eat this product. Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.

For further information please contact:

B.-d. Farm Paris Creek
08 8388 3339

​

Related links:

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSANZ, product recall, Yersinia, yersinia enterocolitica

Spain records Salmonella and Yersinia increases in 2022

Posted on October 2, 2023 by | Leave a comment

Food Safety News

Salmonella and Yersinia infections went up in Spain in 2022, based on the latest figures.

A total of 8,777 Salmonella infections were reported, as well as 39 imported cases. In the previous year, 6,156 infections and four imported cases were recorded.

Salmonellosis affected men slightly more than women. The age group with the highest incidences were those younger than 5 years old, according to data from the National Epidemiological Surveillance Network (RENAVE).

The main Salmonella serotype identified was Typhimurium, with 708 cases, followed by Enteritidis, with 630 cases. A clear seasonal pattern was observed for both, with cases increasing during the warmest months of the year and reaching a peak in August.

In 2022, there were 1,015 cases of yersiniosis reported as well as three imported infections. This is up from 744 cases in 2021.

Illness mainly affected children, with the highest incidence reported in those younger than 5. Males were more often sick than females.

In all cases with information on the species, Yersinia enterocolitica was identified in 779 cases, and there were two cases of Yersinia pseudotuberculosis. The median age of Yersinia enterocolitica cases was 16, while the two Yersinia pseudotuberculosis cases were 47 and 48 years old.

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Posted in food bourne outbreak, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella, Yersinia, yersinia enterocolitica

Research – Yersiniosis – Annual Epidemiological Report for 2021

Posted on December 21, 2022 by | Leave a comment

ECDC

For 2021, 6 876 confirmed cases of yersiniosis (caused by Yersinia enterocolitica and Y. pseudotuberculosis) were reported by 28 EU/EEA countries with an overall rate of 1.9 cases per 100 000 population. This represented an increase of 11.8% on 2020 and the pre-pandemic period (2017−2019). As in previous years, Germany accounted for the highest number of cases, followed by France. These two countries accounted for 49% of all confirmed yersiniosis cases in the EU/EEA. Denmark had the highest notification rate of 7.8 cases per 100 000 population, followed by Finland, Lithuania and Czechia (Table 1, Figure 1).
Thirty-three percent of 1 649 yersiniosis cases with known information were hospitalised. No deaths were reported among the 3 659 cases with known outcome.

Click to access AER%20yersiniosis%20-%202021.pdf

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Yersinia, yersinia enterocolitica, Yersinia pseudotuberculosis