USA – Al-Safa US LLC Recalls Frozen Ready-To-Eat Chicken Products Due to Possible Listeria Contamination

Posted on July 8, 2024 by | Leave a comment

FSIS USDA

Al-Safa US LLC, the importer of record located in Mississauga, Ontario, Canada, is recalling approximately 2,010 pounds of imported frozen ready-to-eat chicken products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The frozen ready-to-eat chicken products were produced on June 5, 2024, in Canada and imported to the U.S. on June 13, 2024, and June 21, 2024. The following products are subject to recall [view labels]:

  • 12.1-oz. cardboard box package containing “Al Safa Halal Charcoal Grilled Chicken Seekh Kebab Grilled, Minced, Chicken Patty Kebab” with “NOV 30 25” and “0605404” printed on a sticker on the outside of the package.
  • 14.11-oz. cardboard box package containing “Al Safa Halal Fully Cooked Chicken Chapli Kebab Seasoned Chicken Patty” with “NOV 30 25” and “0605416” printed on a sticker on the outside of the package.

The products subject to recall bear establishment number “866” inside the Canadian mark of inspection. These items were shipped to retail locations nationwide.

The problem was discovered after FSIS performed routine product testing and the results indicated the product may be contaminated with Listeria monocytogenes.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.

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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, FSIS, FSIS USDA, Listeria, Listeria monocytogenes

Canada – Al’Fez brand Natural Tahini recalled due to Salmonella

Posted on July 8, 2024 by | Leave a comment

Gov Canada

Al'Fez Brand - Natural Tahini - 160 g - Front

Product
Tahini
Issue
Food – Microbial Contamination – Salmonella
What to do

Do not consume, use, sell, serve, or distribute recalled products

Distribution
National
Online

Issue

The affected product is being recalled from the marketplace due to possible Salmonella contamination.

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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, Salmonella, Salmonella Sesame Seeds, Salmonella Tahini

UK -AB World Foods Ltd recalls Al’Fez Natural Tahini because of contamination with Salmonella

Posted on July 8, 2024 by | Leave a comment

FSA

AB World Foods Ltd is recalling Al’Fez Natural Tahini because Salmonella has been found in some batches of the product.

Product details

Al’Fez Natural Tahini
Pack size 160g
Batch code 3355, 4004, 4023, 4024, 4039, 4040
Best before June 2025, July 2025 and August 2025

Risk statement

Salmonella has been found in some batches of the product listed above.

Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.

Action taken by the company

AB World Foods Ltd is recalling the above product. Point of sale notices will be displayed in stores where the product was sold. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

Customer notice: AB World Foods Ltd is recalling Al Fez Natural Tahini (60.26 KB)

Our advice to consumers

If you have bought the above product do not eat it. Instead return it to the store from where it was bought for a full refund. For further information, please contact the Al’Fez customer care team on 0800 0195 617 or by email at consumer.services@abworldfoods.com.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Management, Food Safety Regulations, Food Testing, fsa, Salmonella, Salmonella Sesame Seeds, Salmonella Tahini

Hungary – Auchan Premium MMM! Cantal medium-long ripened cheese OEM 250 g – STEC E.coli O26

Posted on July 8, 2024 by | Leave a comment

NEBIH

Name of Product Auchan Premium MMM! Cantal medium-long ripened cheese OEM 250 g
Nature of the problem Microbiological non-compliance (E.coli)
DetailsNébih asks customers not to consume the product that matches the identification data below!

Notifier: Auchan Magyarország Kft.

Product name: Auchan Premium MMM! Cantal medium-long ripened cheese OEM 250 g

Distributor: AUCHAN Magyarország Kft.

Picture of the product :


Nature of the problem: Microbiological non-conformity ( E.coli )

Bar code : 3596710160730

Quality retention period : 24.07.2024

Item ID : 24156104

Action: Product recall

You can read more about the nature of the problem here .

The affected product can be returned to any Auchan store, the price of the product will be refunded even without a block. The store chain informed its customers about the recall on its website .

The product recall only applies to the product identified by the above data.

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Posted in E.coli O26, E.coli O26 :H11, 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, STEC, STEC E.coli

Research – Modeling the growth behavior of Salmonella spp. in grated carrots inoculated with different inoculum levels stored at various temperatures

Posted on July 7, 2024 by | Leave a comment

Wiley Online

The consumption of fresh and fresh-cut fruits and vegetables, such as carrots, has increased for the last decades for a healthy life and an adequate diet, but concerns regarding the microbial safety of them have been raised. The present study was conducted to develop predictive models for Salmonella spp. in grated carrots. The results showed that Salmonella spp. did not display growth at 5°C, but it grew in grated carrots at other temperatures (10, 15, 20, 25, and 37°C) for both inoculum levels. Also, the inoculum levels affected the growth of this pathogen in grated carrots when the storage temperatures ranged from 15 to 25°C. The theoretical minimum temperatures calculated using the Huang model were 3.48 and 5.79°C for inoculum levels of 101 and 102 CFU/g, respectively. The primary and secondary models performed well in terms of agreement between experimental and estimated values. Furthermore, compared to the Ratkowsky model, the theoretical minimum temperature was given a more reasonable value using the Huang model. The models developed in the present study will be a useful input for future quantitative microbial risk assessment to appraise the proliferation of Salmonella spp. in grated carrots throughout the production process, storage, and distribution.

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Posted in Food Microbiology Research, Research, Salmonella

Research – Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems

Posted on July 7, 2024 by | Leave a comment

Wiley Online

In the poultry industry, the evisceration stage often sees the highest microbial load on chicken carcasses. While manual trimming has traditionally been employed to remove gastrointestinal contamination, Brazilian legislation allows the use of a carcass washing system as an alternative. This study aimed to establish and validate a protocol for the use of a chicken carcass washing system as a replacement for manual trimming in a major poultry processing facility in southern Brazil. The methodology followed international standards for microbial analysis such as total mesophilic counts and Enterobacteriaceae. Comparing contamination levels before and after treatments, significant reductions are seen. Manual trimming reduced contamination by 39.43% (gastric), 53% (fecal), and 50% (biliary). Washing achieved greater reductions, with a 96.37% drop in gastric contamination and complete elimination (100%) of fecal contamination. These results met statistical significance. Both procedures reduced contamination levels. Manual trimming maintained 50% of samples below the mean value without exceeding upper control limits (UCL). Washing increased the percentage of samples below the mean value from 46% to 54%, demonstrating its superior efficiency. For Enterobacteriaceae, trimming maintained 44% of samples below the mean value, and washing increased it from 46% to 48%. In conclusion, the carcass washing system effectively removes visible gastrointestinal contents, meeting regulatory standards and receiving authorization from the Federal Inspection Service for use in the facility.

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Posted in Enterobacteriaceae, Food Microbiology Research, Research

Research – Evaluation of Simultaneous Growth of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in Ground Beef Samples in Different Growth Media

Posted on July 6, 2024 by | Leave a comment

MDPI

Abstract

Several multiplex approaches for the simultaneous detection of pathogens in food have been developed in recent years, but the use of a single enrichment medium remains a problem. In this study, six enrichment broths (five non-selective media, tryptic soy broth (TSB), brain heart infusion broth (BHI), buffered peptone water (BPW), universal pre-enrichment broth (UPB), no. 17 broth, and a selective, Salmonella Escherichia Listeria broth (SEL)), were studied for the simultaneous detection of E. coli O157:H7, Salmonella spp., and L. monocytogenes, to validate the suitable enrichment broth to be used for the detection methods. Different ratios of E. coli O157:H7, Salmonella spp., and L. monocytogenes were used. Almost all non-selective broths evaluated in this study showed similar growth parameters and profiles among each other. The only selective enrichment broth under analysis (SEL) showed distinct growth features compared to the non-selective media, allowing for a slower but balanced growth of the three pathogens, which could be beneficial in preventing the overgrowth of fast-growing bacteria. In addition, when tested in ground beef samples, SEL broth seems to be the most distinctive medium with a balanced growth pattern observed for the three pathogens. Overall, this study is intended to provide the basis for the selection of suitable enrichment broths according to the technology detection to be used, the desired time of enrichment, and the expected balanced concentration of pathogens.

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Posted in E.coli O157, E.coli O157:H7, Food Microbiology Research, Listeria, Listeria monocytogenes, Research

Italy- Salamini Italiani alla Cacciatora DOP – Listeria monocytogenes

Posted on July 5, 2024 by | Leave a comment

Salute

Brand : Viaggio nel gusto

Name : Salamini Italiani alla Cacciatora DOP

Reason for reporting : Recall due to microbiological risk

Publication date : 5 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 monocytogenes

France CANTAL BETWEEN TWO AOP 1/4 WHEEL and 1/8 WHEEL (SOLD IN THE CUTTING SECTION) – STEC E.coli O26

Posted on July 5, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
OUR REGIONS HAVE TALENT
Model names or references
CANTAL BETWEEN TWO AOP 1/4 WHEEL and 1/8 WHEEL (SOLD IN THE CUTTING SECTION)
Product identification
Batch Date
15531574 Minimum durability date 09/07/2024
15631574 Minimum durability date 10/07/2024
15731574 Minimum durability date 11/07/2024
15831574 Minimum durability date 12/07/2024
Start/End of marketing date
From 06/06/2024 to 04/07/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 15.196.001.CE
Further information
The products were sold in the cutting section.
Geographic area of ​​sale
Whole France
Distributors
E.LECLERC

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Posted in E.coli O26, E.coli O26 :H11, 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, STEC, STEC E.coli

France – CANTAL BETWEEN TWO AOP 200G – STEC E.coli 026

Posted on July 5, 2024 by | Leave a comment

RASFF

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
THE CHEESE WORKSHOP – OUR REGIONS HAVE TALENT
Model names or references
CANTAL BETWEEN TWO AOP 200G
Product identification
GTIN Batch Date
3564709190280 24157105 Minimum durability date 03/07/2024
Packaging
200G
Start/End of marketing date
From 06/08/2024 to 07/04/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 31.582.001.CE
Geographic area of ​​sale
Whole France
Distributors
E.LECLERC

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Posted in E.coli O26, E.coli O26 :H11, 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 Technology, Food Testing, STEC, STEC E.coli