Catalonia – Extension of information on the presence of botulinum toxin in mushrooms in brine

Posted on July 25, 2024 by | Leave a comment

ACSA

As an extension of the alert regarding the presence of botulinum toxin in mushrooms in brine from Russia, the product “Lactarius a rondanxes ( Lactarius deliciosus ), pickled” is being withdrawn , as the presence of Clostridium has been detected botulinum​

The updated data for the product involved is:

  • Product name: Lactarius in slices (Lactarius deliciosus), marinated
  • Product appearance: Packaged in a glass jar
  • Barcode: 4250370593657
  • Expiry date: 20/05/2025
  • Unit weight: 500 g
  • Ambient temperature

According to the information available, the product has been distributed in the autonomous communities of Catalonia , Andalusia, the Balearic Islands, the Canary Islands and the Valencian Community.

The Spanish Food Safety Agency (AESAN) has transferred this information to the competent authorities of the autonomous communities through the   European Food Alert Network   in order to verify its possible presence on the market or the availability of the population.

As a precautionary measure,  people who may have this product in their homes are advised to refrain from consuming it due to the risk of serious poisoning. 

If you have consumed the affected product and present symptoms compatible with botulism (fatigue, weakness, blurred vision, vomiting, diarrhea, difficulty speaking…) it is recommended to go to a health center. 

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Posted in Clostridium, Clostridium botulinum

Canada – Rambrich Farms brand Mint recalled due to generic E. coli

Posted on July 25, 2024 by | Leave a comment

Gov Canada

Summary

Product
Mint
Issue
Food – Microbial Contamination – E. Coli – non-pathogenic
What to do

Do not use, sell, serve or distribute the affected product.

Audience
Retail
Distribution
Ontario

Rambrich Farms brand Mint recalled due to generic E. coli.

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Posted in E.coli, 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

USA – Kenny’s Farmhouse Cheese Recalls St. Jerome Cheese Lot: 231129 Because of Possible Health Risk -Listeria monocytogenes

Posted on July 25, 2024 by | Leave a comment

FDA

Kenny’s Farmhouse Cheese 15-pound wheel and 8-ounce St. Jerome cheese wedge in clear plastic packages

Kenny’s Farmhouse Cheese of Austin, Ky is recalling St. Jerome cheese, batch 231129, because it has the potential to be contaminated with Listeria monocytogenes, 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.

The recalled St. Jerome cheese was distributed via wholesale customers, retail storefront, and through Kenny’s Farmhouse Cheese website https://kennyscheese.comExternal Link Disclaimer.

The cheese has been distributed in two sizes, an 8-ounce wedge in a clear plastic package, and a full 15-pound wheel in a clear plastic package, marked with a logo sticker with ingredients listed on the top and with the lot number 231129 on a white label on the side.

No illnesses have been reported to date in connection with this recalled lot.

The potential for contamination was noted after routine testing by the Kentucky Department of Public Health revealed the presence of Listeria monocytogenes in a package of St. Jerome batch 231129.

The production of the product has been suspended while the FDA and the company continue to investigate the source of the problem.

Consumers who have purchased should not consume the product and are urged to return them to the place of purchase for a full refund or dispose of the product. Consumers with questions may contact the company at 1-270-434-4124 or email kenny@kennyscheese.com from Monday through Friday, 8:00AM-4:00PM.

Company Contact Information

Consumers:
Kenny’s Farmhouse Cheese
 1-270-434-4124
 kenny@kennyscheese.com

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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, Food Testing, Listeria in Cheese, Listeria monocytogenes

France – 8 chicken skewers marinated in lemon thyme – Salmonella

Posted on July 25, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Meats
Product brand name
jules and max
Model names or references
8 lemon thyme chicken skewers
Product identification
Batch
24194
Packaging
plastic tray, sold in the traditional section
Start/End of marketing date
From 07/17/2024 to 07/19/2024
Storage temperature
Product to be stored in the freezer
Geographic area of ​​sale
Whole France
Distributors
intermarch

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Chicken

Research – Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

Posted on July 24, 2024 by | Leave a comment

EFSA

Abstract

Vibrio parahaemolyticus, Vibrio vulnificus and non- O1/non- O139 Vibrio cholerae are the Vibrio spp. of highest relevance for public health in the EU through seafood consumption. Infection with V. parahaemolyticus is associated with the haemolysins thermostable direct haemolysin (TDH) and TDH-related haemolysin (TRH)and mainly leads to acute gastroenteritis. V. vulnificus infections can lead to sepsis and death in susceptible individuals. V. cholerae non- O1/non- O139 can cause mild gastroenteritis or lead to severe infections, including sepsis, in susceptible individuals. The pooled prevalence estimate in seafood is 19.6% (95% CI 13.7–27.4),6.1% (95% CI 3.0–11.8) and 4.1% (95% CI 2.4–6.9) for V. parahaemolyticus, V. vulnificus and non-choleragenic V. cholerae, respectively. Approximately one out of five V. parahaemolyticus-positive samples contain pathogenic strains. A large spectrum of antimicrobial resistances, some of which are intrinsic, has been found in vibrios isolated from seafood or food-borne infections in Europe. Genes conferring resistance to medically important antimicrobials and associated with mobile genetic elements are increasingly detected in vibrios. Temperature and salinity are the most relevant drivers for Vibrio abundance in the aquatic environment. It is anticipated that the occurrence and levels of the relevant Vibrio spp. in seafood will increase in response to coastal warming and extreme weather events, especially in low-salinity/brackish waters. While some measures, like high-pressure processing, irradiation or depuration reduce the levels of Vibrio spp. in seafood, maintaining the cold chain is important to prevent their growth. Available risk assessments ad-dressed V. parahaemolyticus in various types of seafood and V. vulnificus in raw oysters and octopus. A quantitative microbiological risk assessment relevant in an EU context would be V. parahaemolyticus in bivalve molluscs (oysters), evaluating the effect of mitigations, especially in a climate change scenario. Knowledge gaps related to Vibrio spp. in seafood and aquatic environments are identified and future research needs are prioritised.

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Posted in Contaminated water, Food Microbiology Research, Research, Vibrio, Vibrio cholera, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus, Water, water microbiology, Water Safety

Italy – GORGONZOLA PICCANTE DOP – Listeria monocytogenes

Posted on July 24, 2024 by | Leave a comment

Salute

Brand : AURICCHIO

Name : GORGONZOLA PICCANTE DOP

Reason for reporting : Recall due to microbiological risk

Publication date : 23 July 2024

Documentation

Documentation

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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, Listeria, Listeria in Cheese, Listeria monocytogenes

Italy – GORGONZOLA PICCANTE DOP – Listeria monocytogenes

Posted on July 24, 2024 by | Leave a comment

Salute

Brand : COLOMBO

Name : GORGONZOLA PICCANTE DOP

Reason for reporting : Recall due to microbiological risk

Publication date : 23 July 2024

Documentation

Documentation

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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, Listeria, Listeria in Cheese, Listeria monocytogenes

USA – Wiers Farm, Inc Expands Voluntary Recall on Whole and Salad Cucumbers Due to Possible Contamination with Listeria

Posted on July 24, 2024 by | Leave a comment

FDA

Additional produce has been added to the original recall as indicated below.

Willard, OH (July 22, 2024) – Out of an abundance of caution, Wiers Farm Inc. of Willard, OH, is expanding its July 12, 2024, recall to include additional produce because it may be contaminated with Listeria monocytogenes. Wiers Farm Inc., in cooperation with the Ohio Department of Agriculture (ODA), began its investigation in response to original findings reported by the Michigan Department of Agriculture (MDARD). This expansion is in response to that investigation. Products involved in this expanded recall were packed between July 5-12 (2024). Wiers Farm Inc. is committed to implementing all measures necessary to fully resolve this situation.

There have been no illnesses or consumer complaints reported to date.

Listeria monocytogenes is a type of bacteria that can cause listeriosis. Symptoms vary depending on the severity of the illness and symptoms may last from days to several weeks. Consumers who have consumed the affected product and are experiencing symptoms such as fever, muscle aches, and gastrointestinal issues should seek medical attention. For more information about Listeria monocytogenes, consumers can visit the Centers for Disease Control and Prevention (CDC) website.

Link to Original Press Release

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Posted in FDA, 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, Listeria, Listeria monocytogenes

Ireland – FSAI provides precautionary advice on uncooked or raw bean consumption

Posted on July 23, 2024 by | Leave a comment

FSAI

The Food Safety Authority of Ireland (FSAI) today states that it has been highlighted at EU level that there have been a low, but persistent, number of foodborne illnesses related to the consumption of raw or uncooked beans. These foodborne illnesses relate to the presence of naturally occurring lectins, which are found in some varieties of fresh and dried beans.

Lectins are proteins found in many plants such as tomatoes, potatoes and whole grains. However, legumes (green beans, lentils, peas, kidney beans, French beans, sugar snap peas, etc.) contain the highest amounts of lectins. Properly prepared legumes are a low-cost source of nutrients which are important in maintaining good health. They are considered a source of good quality protein and soluble fibre and are low in fat and calories. However, it is the consumption of uncooked or insufficiently prepared legumes that can cause illness in some consumers due to the presence of lectins.

The FSAI recommends that consumers take the precautions in the link above to reduce or eliminate the harmful properties of lectins, thereby making legumes safe to eat:

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Posted in Food Safety, Food Safety Management, food safety training

Belgium -Lemon Grass Powder – Bacillus cereus

Posted on July 23, 2024 by | Leave a comment

AFSCA

gemalen citroengras

Following a notification via the RASFF system (European Rapid Alert System for Food and Feed), the AFSCA is withdrawing the product “lemon grass powder” (ground lemongrass) from the Cock Brand brand due to the possible presence of Bacillus cereus.

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: lemon grass powder

– Brand: Cock Brand

– Lot number: 2312202

– Expiration date (DDM): 02/15/2026

– Weight: 100g

The product was distributed through various outlets, including:

Sushi of the Detail 1348 Louvain-la-Neuve Rue des Wallons 8

Thai Store Sprl 5002 Saint-Servais Rue De Gembroux 378

Bestar Europe Bv 2100 Deurne (Antwerpen) Bisschoppenhoflaan 547-549

Welcome Asia Bv 3190 Boortmeerbeek Leuvensesteenweg 74b 

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, Bacillus, Bacillus cereus, 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