Product category
Food
Product subcategory
Diet Foods and Nutrition
Product brand name
Bionutra
Model names or references
Organic Moringa, fine powder of Moringa Oleifea leaves
Product identification
Batch Date
OMORP/KG/DUC18/WG13 Minimum durability date 08/24/2025
Packaging
250g
Start/end date of marketing
Until 04/06/2024
Storage temperature
Product to be stored at room temperature
Geographical sales area
Whole France
Distributors
Products offered on the Amazon website
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
E. coli infections hit a record high in Norway in 2023, while other pathogens are returning to levels seen before the Coronavirus pandemic.
Data published by the Norwegian Institute of Public Health (FHI) shows that the number of Campylobacter, Salmonella, E. coli, and Listeria infections rose compared to the previous year, while Yersinia cases fell.
An outbreak of paralytic shellfish poisoning that has sickened at least 20 people has prompted health officials to urge those who harvested mussels from a stretch of Oregon’s coast since Saturday to discard the mollusks.
Officials at the Oregon Health Authority’s Public Health Division also recommend people who experience any symptoms of paralytic shellfish poisoning, such as numbness of the mouth and lips, nausea, vomiting, diarrhea, weakness, and in severe cases, shortness of breath or irregular heartbeat, to immediately contact a health care provider. Advice is also available by calling the Oregon Poison Center at 800-222-1222.
Natural Waters of Viti Limited is recalling Fiji Natural Artesian Water 500 mL (24 pack) Case because the firm testing revealed manganese in addition to three bacterial genera.
Nutrition Corp of Moosic, PA is recalling Fresh N Lean brand Crustless Chicken Potato Pot Pie because of possible Listeria monocytogenes contamination.
Posted in FDA, food recall, Listeria, Listeria monocytogenes, product recall, Recall
The companies Mr. Skov Engro and SarTorvet.com are recalling two different products with dried chives, as Salmonella has been found in the dried chives used in the products.
If you have the products, you should discard them or return them to the store where they were purchased.
Sir. Skov Blåvand Ramsløg salt
Net weight: 230g
Best before date: 26.01.2027
Nøddebutikken Ramsløg, dried, in bags
Net weight: 15g and 45g
Lot no: 429872
Sir. Skov Blåvand Ramsløg salt is sold in:
Wine merchants and a number of other smaller specialty stores throughout the country.
The nut store Ramsløg, dried, is sold from the stall at the following markets:
Sindal market
Roskilde hawker market
Bellahøj hawker market
Salmonella has been detected in dried chives. Products where the dried ram’s onions are used can therefore also be contaminated with Salmonella, and there is therefore a risk of infection with the bacteria.
The symptoms of infection with Salmonella are diarrhoea, abdominal pain, fever, headache and possibly nausea and vomiting. The illness can last from a few days to several weeks.
The Danish Veterinary and Food Administration advises consumers to return the products to the store where they were purchased or to discard them.
If you experience symptoms in connection with consuming the products, you should contact your own doctor.
Sir. Skov Engro, Limfjordsvej 11, 6715 Esbjerg N
SarTorvet.com Retail ApS, Broenge 11, 2635 Ishøj
Posted in Foedevarestyrelsen, 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
Maximat Nordby is recalling minced meat because it may contain salmonella.
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, livsmedelsverket, Salmonella
Product category
Food
Product subcategory
Fishing and aquaculture products
Product brand name
Unbranded
Model names or references
SARDINE FILLET 40/60
Product identification
GTIN Batch
0204388000000 43090500244
Packaging
BULK
Start/end date of marketing
From 05/14/2024 to 05/18/2024
Storage temperature
Product to keep in the refrigerator
Geographical sales area
MUTZIG
Distributors
SUPER U MUTZIG
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine
29.05.2024
Char fillet dried, salted 750 g
Product image of char strips dried, salted in white product packaging
Lemberg Fisch GmbH Lindenstraße 15 03226 Vetschau
Listeria monocytogenes
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, Lebensmittelwarnung, Listeria, Listeria monocytogenes
Hepatitis E infection is typically caused by contaminated water or food. In July and August 2022, an outbreak of hepatitis E was reported in a nursing home in Zhejiang Province, China. Local authorities and workers took immediate actions to confirm the outbreak, investigated the sources of infection and routes of transmission, took measures to terminate the outbreak, and summarized the lessons learned. An epidemiological investigation was conducted on all individuals in the nursing home, including demographic information, clinical symptoms, history of dietary, water intake and contact. Stool and blood samples were collected from these populations for laboratory examinations. The hygiene environment of the nursing home was also investigated. A case-control study was conducted to identify the risk factors for this outbreak. Of the 722 subjects in the nursing home, 77 were diagnosed with hepatitis E, for an attack rate of 10.66 %. Among them, 18 (23.38 %, 18/77) individuals had symptoms such as jaundice, fever, and loss of appetite and were defined as the population with hepatitis E. The average age of people infected with hepatitis E virus (HEV) was 59.96 years and the attack rate of hepatitis E among women (12.02 %, 59/491) was greater than that among men (7.79 %, 18/231). The rate was the highest among caregivers (22.22 %, 32/144) and lowest among logistics personnel (6.25 %, 2/32); however, these differences were not statistically significant (P > 0.05). Laboratory sequencing results indicated that the genotype of this hepatitis E outbreak was 4d. A case-control study showed that consuming pig liver (odds ratio (OR) = 7.50; 95 % confidence interval [CI]: 3.84–16.14, P < 0.001) and consuming raw fruits and vegetables (OR = 5.92; 95 % CI: 1.74–37.13, P = 0.017) were risk factors for this outbreak of Hepatitis E. Moreover, a monitoring video showed that the canteen personnel did not separate raw and cooked foods, and pig livers were cooked for only 2 min and 10 s. Approximately 1 month after the outbreak, an emergency vaccination for HEV was administered. No new cases were reported after two long incubation periods (approximately 4 months). The outbreak of HEV genotype 4d was likely caused by consuming undercooked pig liver, resulting in an attack rate of 10.66 %. This was related to the rapid stir-frying cooking method and the hygiene habit of not separating raw and cooked foods.
FoodWorld 