Over 30 people have fallen ill at a village in Uttarakhand after consuming food at a religious ceremony, officials said on Wednesday.
Prima facie, it seems to be a case of food poisoning as they have symptoms of acute dehydration, Sub-Divisional Magistrate (SDM) Chatar Singh said.
Medical teams, ambulances have been sent to the village to help villagers (Representational)
Posted in Uncategorized
Guwahati: In a tragic incident, food poisoning has claimed the lives of 3 members of the same family in Duliajan. The incident took place at Kalyanpur village under Bhadai police station.
Dibrugarh Police said that the actual cause of death could be ascertained only after a post-mortem examination of the body.
Posted in Uncategorized
The Singapore Food Agency (SFA) has detected the presence of Pseudomonas aeruginosa in “Meadows” bottled drinking water during a routine sampling of the product. The product was imported from Malaysia by Cold Storage Singapore (1983) Pte Ltd. SFA has directed the importer to recall all the implicated products. The recall has been completed.
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Pseudomonas aeruginosa, Water, water microbiology, Water Safety
Listeria monocytogenes is a foodborne pathogen with the ability to persist and form biofilm matrices in processing environments of food manufacturing facilities. Bacteriophages are bacterial viruses with host specific lethality. Published research on the application of phage to control Listeria sp. in manufacturing environments is limited. In this study, we have assessed the capacity of bacteriophage P100 (Listex™) to reduce incidence of Listeria sp. in the ready‐to‐eat (RTE) environment of refrigerated (4°C) and ambient (20°C) temperature facilities using two different application strategies. A moderate application applied as a single treatment every 24 hr over three days (2 × 107 PFU/ml) and an intensified application applied once every 6 hr over a 24 hr period (1 × 108 PFU/ml). Environmental nonfood contact surface (NFCS) samples were collected and analyzed for the presence of Listeria sp. before and after treatment. When the moderate treatment protocol was applied the incidence of positives decreased from 51.3 to 17.5% in the 4°C environment and from 67.5 to 23.1% in the 20°C production area. For the intensified phage treatment method, the initial positive rate in the 4°C environment ranged from 5 to 47.5%, with an overall 43% reduction in Listeria sp. In the 20°C facility, initial environmental Listeria sp. ranged from 15 to 50%, with an overall reduction of 32% after treatment with phage P100. Data indicate the application of Listeria specific phage P100 in RTE food production environments by either the moderate or intensified application method can reduce incidence and be considered an additional intervention strategy for controlling this pathogen on NFCS.
Mycotoxins are secondary metabolites produced by fungi that contaminate raw materials such as cereals, fruits, dried fruits, coffee, and grapes when they have been produced or maintained in a temperature and/or humidity conditions that favour fungi growth. In general, mycotoxins are very resistant to temperature and remain stable during food preparation and processing [1].Therefore, food prepared from contaminated raw materials can retain the levels of these compounds.Several beverages are produced based on raw materials prone to be contaminated, such as beer from cereals, wine from grapes, coffee, and more. Moreover, and due to the fact that one fungal speciescan produce various of these metabolites [2], the most likely scenario is the co-occurrence of several mycotoxins in one food product.
Mycotoxins have different toxic effects on human health. They can be divided into acute effects,due to the ingestion of high levels of toxins in a short time period, and into chronic effects, due to the ingestion of low quantities for a long time. These chronic effects are the most common ones and they have been described as hepatotoxicity, immune diseases, carcinogenicity, genotoxicity, endocrine andreproductive effects, mutagenicity, teratogenicity, nausea, vomiting and diarrhea, among others [2].All the above make the presence of these compounds in human foods a global problem regarding food safety and also regarding economics, due to the loss of lots of contaminated raw materials or food products and its impact on global trade [3].In order to protect human health, legislative organisms promote the monitorization of these toxins in raw materials and foods, along with the regulation of maximum levels that can be present in some food products.
This Special Issue “Mycotoxins in Beverages” comprises three research articles and three reviews related to the presence of these toxins in beverages and covers different aspects. The research articles are devoted to the presence of mycotoxins in beer and milk. The reviews collect, on the one hand,information regarding mycotoxin presence in wine and in beverages obtained from tropical crops, and,on the other, new approaches for detecting ochratoxin A and other compounds in beverages.
Presence of Listeria monocytogenes
People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.
People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their doctor, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.
▸ Packaging
300g self-service tray
▸ Barcode
3664335051327
▸ Lot
2203220692
▸ DLC
11/27/2020
▸ Marketing period
From 11/19/2020 to 11/24/2020
▸ Identif. Veterinarian
FR 62.160.112 CE
▸ Consumer service contact
CRUSTA C is at the disposal of consumers to answer their questions at the following telephone number: 05 62 07 31 85
▸ Source
https://fd1-courses.leclercdrive.fr/magasin-089301-Aulnay-sous-Bois.aspx
Posted in Bacteria, bacterial contamination, food contamination, 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 Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Oulah
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Key Take-Aways
• Produce distribution centers have been largely overlooked as potential foodborne pathogen sources.
• Project focuses on the Listeria genus because they do well indoors, form biofilms and are difficult to eliminate once established.
• Project outcome may yield a set of risk-reduction guidances for DCs.
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Lidl Sweden is recalling Goose Breasts from the Culinea brand, after routine analyzes it has been shown that the product may contain Salmonella.
Salmonella has been detected after a routine analysis. We would like to urge all our customers who bought the product to come back to us with the product. The relevant best-before date 2022-09-30 has been sold in all of Lidl Sweden stores. Salmonella poses no risk if you have heated the food to at least 70 degrees.
The recall only concerns the product:
Article: Goose breast
Pack size: 950g
Brand: Culinea
Best-before date: 2022-09-30
Other best-before dates or other Culinea products are not affected. We at Lidl Sweden apologize and take what happened seriously. Consumers who have purchased the product are welcome to return it to the place of purchase, or to the nearest Lidl store. Of course, customers get their money back, even without presenting a cash receipt.
Facts Lidl’s quality checks In addition to Lidl Sweden’s suppliers being certified with IFS (International Featured Standard), BRC (British Retail Consortium) or FSSC 22000 (Foundation Food Safety System Certification), Lidl Sweden performs regular unannounced on-site inspections at suppliers (performed by accredited institution). We go further than required by law and also test all products in external accredited laboratories to ensure that our products meet the highest quality.
Posted in Bacteria, bacterial contamination, food contamination, 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 Testing, microbial contamination, Microbiology, Salmonella
Listeria usually manifests itself within 14 days of infection with diarrhea and fever. In particular, pregnant women, the elderly and people with a weakened immune system can develop more severe disease with blood poisoning and meningitis. In pregnant women, the unborn child can be harmed, even without symptoms.
People who have eaten this food and develop severe or persistent symptoms should seek medical attention and advise them of a possible Listeria infection.
Pregnant women who have eaten this food should seek medical treatment and seek advice even without symptoms. This is not useful for other people without symptoms.
Hesse: Schnellwarnung@rpda.hessen.de
