Ottawa, February 19, 2019 – The food recall warning issued on January 20, 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.
Canada Herb is recalling Canada Herb brand Fish Mint from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
||Code(s) on Product
||LOT: 1721-0060 13/FEB or all packages sold up to and including February 19, 2019
Posted in CFIA, 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, Salmonella, Uncategorized
ULAANBAATAR (Reuters) – A Mongolian regulator said it will suspend operations at KFC restaurants temporarily to conduct inquiries, as 42 people were hospitalized and hundreds showed food poisoning symptoms after eating at one of the outlets of the fast-food chain.
The incident occurred at the Zaisan outlet in Ulaanbaatar last week due to its contaminated water supply, the city’s Metropolitan Professional Inspection Agency said, adding that 247 people had reported symptoms such as diarrhea and vomiting.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, Uncategorized
The products were on sale in all Lidl stores across Finland from 4 February.
The recall involves packages with “best before” dates of 12.2.2019 and 14.2.2019. The products had been on sale nationwide from 4 February.
Lidl is asking consumers who have purchased the affected products and may have frozen them to return them to Lidl supermarkets for a refund.
The German supermarket chain also said Monday that it has suspended cooperation with the Skare meat company over three other instances of salmonella contamination.
Salmonella was also detected in similar products sold by the same supplier at the end of January.
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, Salmonella, Uncategorized
Smoked Alaska Seafoods, Inc. of Wasilla, AK is recalling all jars and cans of Smoked Silver Salmon in 6.5 oz. containers with the production code of AL81111133 on the bottom of the jar/can because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.
Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.
The Smoked Silver Salmon was sold to distributors throughout the state of Alaska primarily in gift stores in the Anchorage and Fairbanks area.
Smoked Alaska Seafoods, Inc. produces several species of smoked salmon in flexible retortable pouches, glass jars and black two-piece metal cans. The flexible retortable pouches are not affected by this recall.
No illnesses have been reported to date. The recall was initiated as a result of an independent audit paid for by Smoked Alaska Seafoods, Inc. A review of the thermal processing records determined the recalled lot did not receive the prescribed thermal process and was therefore underprocessed. Consumers should destroy the product, return it to the place where purchased for a refund or contact Smoked Alaska Seafoods, Inc. for a refund or replacement.
This recall is being made with the knowledge of US Food and Drug Administration and the Alaska Department of Environmental Conservation.
Consumers who have purchased this product and have questions or need additional information should call the company at (907) 355-5533 from 8:00 AM to 8:00PM Alaska time.
Posted in Clostridium botulinum, FDA, 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, Food Toxin, Uncategorized
Wiley Online Library
Lactococcus lactis QMF 11, isolated from Brazilian fresh cheese, produces bacteriocin like inhibitory substances (bac+). To evaluate L. lactis QMF11 possible application on biopreservation systems of dairy food, co‐inoculation studies were performed in pasteurized milk (8 °C, 10 days) targeting the inhibition of Listeria monocytogenes ATCC 7644 or Staphylococcus aureus ATCC 25923. Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production (bac−). L. monocytogenes and S. aureusreached 8 log CFU ml−1 and 5.4 log CFU ml−1 in monoculture, respectively, compared to <2.3 log CFU ml−1 and 4.7 log CFU ml−1 in co‐culture with L. lactis QMF 11. Instead, in the presence of the bac−, L. monocytogenes population reached 7.3 log CFU ml−1 and S. aureuspopulations 5.5 log CFU ml−1. These results indicate that L. lactis QMF11 may have potential for be use as biopreservative culture in dairy products, mainly because of its antilisterial activity.
There is a renewed interest in the use protective bacterial cultures or their metabolites to guarantee the microbiological safety and to extend the shelf life of dairy products, in a process called biopreservation. The research in this area has been leveraged by consumers demand for naturally preserved foods. Dairy products are natural niches for Lactococcus lactis strains, and these bacteria have been associated with food production and preservation since ancient times. As a dominant species in dairy ecosystems, L. lactisstrains are very interesting because they are not likely to require regulatory approval for practical application as bioprotective cultures.
Posted in Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Technology, Food Testing, lactic acid bacteria, Listeria, Listeria monocytogenes, Staphylococcus aureus, Uncategorized
Wiley Online Library
In Tanzania, edible Ruspolia differens are still harvested from the natural environments. In this perspective, little is known about the microbiological quality of wild harvested R. differens. This study was conducted to assess the microbiological quality of wild harvested R. differens and evaluate the efficacy of conventional processing methods in reducing microbial load. Two districts (Bukoba rural and Muleba) within the Kagera region were purposively selected for the study. Sampling was done from the same batches along the R. differens food chain as follows: (a) at harvest points in the villages, (b) after transportation to the market and plucking of wings and legs, (c) after rinsing with potable tap water, and (d) after processing using conventional methods. Generally, high microbial counts, that is, total viable aerobic count (TVC), Enterobacteriaceae, lactic acid bacteria, bacterial endospores, and yeasts and molds were observed in raw R. differenssamples. A significant increase in microbial counts after transportation and plucking was only observed for TVC, bacterial endospores, and yeasts and molds. A statistically significant reduction in all types of counts, with the exception of bacterial endospores, was observed after processing. All processed samples analyzed were devoid of salmonellae, Listeria monocytogenes, and Escherichia coli.
Although commonly used processing methods of Ruspolia differens were effective in reducing microbial load, bacterial endospores were hardly eliminated and could pose a health hazard to consumers; thus, improved handling of R. differens along the food chain could reduce such risks.
Posted in E.coli, Enterobacteriaceae, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Safety, Food Testing, lactic acid bacteria, Listeria, Listeria monocytogenes, mold, Moulds, Salmonella, Total Viable Count, Uncategorized, Yeasts
Ottawa, February 17, 2019 – Industry is recalling certain 340 G (12 OZ) Eat Smart brand Sweet Kale Vegetable Salad Bag Kits from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.
||Code(s) on Product
||Sweet Kale Vegetable Salad Bag Kit
||340 G (12 OZ)
||FEB 16 2019
2019 FE 16
2 01B 032,
2 01A 032, and
2 000 32
|7 09351 89145 8
What you should do
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have recalled product in your home. Recalled product should be thrown out or returned to the store where it was purchased.
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.
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 products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing recalled product from the marketplace.
There have been no reported illnesses associated with the consumption of this product.
Posted in CFIA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized