France – Guinea fowl – Listeria monocytogenes

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
Stolen
Model names or references
Tray of guinea fowl ready to cook under atmosphere
Product identification
GTIN Batch Date
3250390314530 0044021739 Use-by date 06/11/2024
Packaging
Tray in protective atmosphere
Start/End of marketing date
From 05/30/2024 to 06/11/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR49 119 001 CE
Further information
Bar code starting with 2 410 712 XXX XXX
Geographic area of ​​sale
Whole France
Distributors
Intermarche

Canada – Eclipse Coffee Roasters brand Elevate Snapchill Coffee recalled due to potential presence of dangerous bacteria – Clostirdium botulinum

Gov Canada

Product
Elevate Snapchill Coffee
Issue
Food – Microbial Contamination – Clostridium botulinum
What to do

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

Distribution
Alberta

The affected product is being recalled from the marketplace because it may permit the growth of Clostridium botulinum.

What you should do

  • If you think you became sick from consuming a recalled product, contact your healthcare provider
  • Check to see if you have recalled products
  • Do not consume, serve, use, sell, or distribute recalled products
  • Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick. Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking, including slurred speech, and a change in sound of voice, including hoarseness. Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

France – CROTTIN DE CHAVIGNOL AOP ITM X2 -STEC E.coli 026

Gov France

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
ITINERARY OF OUR REGIONS
Model names or references
CROTTIN DE CHAVIGNOL AOP X2
Product identification
GTIN Batch Date
3250390155478 123-01 all time codes Use-by date 06/29/2024
Packaging
Blister of 2 cheeses
Start/End of marketing date
From 05/21/2024 to 06/27/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 18.194.050 CE
Geographical sales area
Whole France
Distributors
INTERMARCHE

USA- Sunco & Frenchie LLC. Recalls Terrafina Brand Macadamia in the Raw Because of Possible Health Risk – Salmonella

FDA

Bottom of package, terrafina Macadamia in the Raw

Side of package, terrafina Macadamia in the Raw

Sunco and Frenchie LLC of Pine Brook, New Jersey is recalling Terrafina brand Macadamia in the Raw packed in 6 oz plastic containers, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Terrafina Brand Macadamia in the Raw was distributed in New York through retail stores. Oak Foods LLC was the distributor.

Brand Name Terrafina with the product name Macadamia in the Raw. Best by Date is 05/2025 and Lot # is RMA241201. UPC# 847938003570. The container is plastic square shaped, and the label indicates size 6 oz and has a light green color for the front label. The nutrition label indicates distributed by Oak Foods LLC, Bronx NY 10474.

The raw macadamia nuts were manufactured by SolCaribe, S.A., Costa Rica.

No illnesses have been reported to date.

The potential contamination of Salmonella was discovered through the State of New York Department of Agriculture and Markets Food Laboratory through routine testing. The company is recalling this product as FDA and Sunco and Frenchie LLC continue their investigation.

Consumers that have purchased this product should bring it back to the place of purchase for a full refund or dispose of it immediately and refrain from consuming it. Please call 973-478-1011 from Monday to Friday.

Research – Battling bacterial biofilms: Winning the war against stubborn microbes

Food Safety News

Imagine a group of bacteria teaming up like a gang, creating a fortress around them. This is essentially what bacterial biofilms are – a tough, sticky barrier that makes them incredibly difficult to defeat. They form on medical devices, water pipes, kitchen surfaces, and even in our bodies, leading to persistent infections and contamination. In the food industry, bacterial biofilms formed on food and non-food contact surfaces are associated with many foodborne outbreaks.

Once attached to surfaces, biofilms can remain for long periods, ranging from days to years. A recent scientific study indicated that Listeria monocytogenes biofilms persisted for 17 years on contact surfaces in a seafood processing environment (see below for further reading). Although this formidable microbial community is resistant to chemical, physical, or biological treatments, there are proven ways to deal with them.

Research – The Relationship between Biofilm Phenotypes and Biofilm-Associated Genes in Food-Related Listeria monocytogenes Strains

MDPI

Listeria monocytogenes is an important pathogen responsible for listeriosis, a serious foodborne illness associated with high mortality rates. Therefore, L. monocytogenes is considered a challenge for the food industry due to the ability of some strains to persist in food-associated environments. Biofilm production is presumed to contribute to increased L. monocytogenes resistance and persistence. The aims of this study were to (1) assess the biofilm formation of L. monocytogenes isolates from a meat processing facility and sheep farm previously characterized and subjected to whole-genome sequencing and (2) perform a comparative genomic analysis to compare the biofilm formation and the presence of a known set of biofilm-associated genes and related resistance or persistence markers. Among the 37 L. monocytogenes isolates of 15 sequence types and four serogroups involved in this study, 14%, 62%, and 24% resulted in the formation of weak, moderate, and strong biofilm, respectively. Increased biofilm-forming ability was associated with the presence of the stress survival islet 1 (SSI-1), inlL, and the truncated inlA genes. Combining the phenotypic and genotypic data may contribute to understanding the relationships between biofilm-associated genes and L. monocytogenes biofilm-forming ability, enabling improvement in the control of this foodborne pathogen.

UK – FSA assesses raw pet food risk to animals and people

Food Safety News

The Food Standards Agency (FSA) has analyzed the risk to dogs and cats from eating contaminated raw pet food and the impact on the people who feed them such products.

Raw pet food has become increasingly popular in recent years. Such items are made from Category 3 Animal-By-Products (ABP) that have been passed fit for human consumption in a slaughterhouse but are surplus to requirements. They do not undergo cooking or heat treatment so that the end product can be contaminated with pathogens. The majority are sold frozen and typically have a best-before date of over one year.

The assessment considers the risk of dogs and cats acquiring Salmonella, beta-glucuronidase-positive E. coli, Shiga toxin-producing E. coli (STEC), Campylobacter, and methicillin-resistant Staphylococcus aureus (MRSA) infection from contaminated products. It also covers the risk of infection to animal owners by handling these products at home or via transmission from an infected pet.

Research – Salmonellosis

Sante Publique

Non-typhoidal salmonellosis is an infectious disease caused by salmonella that infects the digestive tract. It is usually characterized by gastrointestinal disorders.

Research – Avoiding Food Poisoning: How a Tiny Chip Can Make Your Food Safer Than Ever

Scitech Daily

A new microfluidic chip developed by researchers enables quick, effective detection of multiple foodborne pathogens simultaneously, improving food safety and preventing contaminated products from entering the market.

Every so often, a food product is recalled because of some sort of contamination. For consumers of such products, a recall can trigger doubt in the safety and reliability of what they eat and drink. In many cases, a recall will come too late to keep some people from getting ill.

In spite of the food industry’s efforts to fight pathogens, products are still contaminated and people still get sick. Much of the problem stems from the tools available to screen for harmful pathogens, which are often not effective enough at protecting the public.

USA – Botulism outbreak in California linked to family events and homemade food

Food Safety News

Public health officials in California are investigating an outbreak of botulism infections related to family events on June 21 and 22 in Clovis, CA.

Staff from the California Department of Public Health and the U.S. Centers for Disease Control and Prevention are working together on the investigation.

During a news conference, Dr. Rais Vohra, Interim Health Officer for Fresno County, said the outbreak is a reminder of how important it is to follow proper guidelines for home canning. The food served at the family gatherings was prepared by family members. It can take up to 10 days for symptoms of botulism infection to appear.