Product category
Food
Product subcategory
Meats
Product brand name
The Breeder
Model names or references
Sliced smoked ham
Product identification
Batch Date
24138 Use-by date 06/16/2024
Packaging
Under a vacuum
Start/end date of marketing
From 05/17/2024 to 05/31/2024
Storage temperature
Product to keep in the refrigerator
Geographical sales area
Regions: Guadeloupe
Distributors
Carrefour, Auchan, Super U, Sodex, Bioche SARL, Champion
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
Product category
Food
Product subcategory
Milk and dairy products
Product brand name
SCHOEPFER
Model names or references
Corsican sheep’s tome
Product identification
GTIN Batch Date
3252540952692 25025040 Use-by date 06/29/2024
Products List
Stat_Traceability_of_lots_SALES_on_lot_24024050.pdfAttachment
Packaging
Clear plastic film
Start/end date of marketing
From 06/05/2024 to 06/10/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 84 007 011 CE
Further information
Portion of cheese in transparent film of approximately 200g (variable weight) – Schoepfer sales reference 95269
Geographical sales area
Whole France
Distributors
The vegetable market, Spar, U Express, Le Petit Casino, Intermarché, Lecasud, Leclerc
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 Testing, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes
A voluntary recall first initiated by Chicago, Illinois-based Newly Weds Foods, Inc. on May 2, 2024 has been updated and is still ongoing. The recall of nearly 60,000 pounds of seasoning is due to potential Salmonella contamination. Salmonella is a bacterium that can cause serious infections, especially in vulnerable populations such as young children, the elderly, and individuals with compromised immune systems.
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
Federal officials say 381 people are now confirmed as patients in two Salmonella outbreaks linked to fresh cucumbers.
The Centers for Disease Control and Prevention reported that 75 percent of patients interviewed reported eating fresh cucumbers in the days before becoming ill.
“Epidemiologic data show that cucumbers may be contaminated with Salmonella and may be making people sick,” according to an outbreak update from the CDC.
New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from the Christchurch beaches and Lyttelton Harbour due to the presence of diarrhetic shellfish toxins.
“Routine tests on greenshell mussels from Sumner have shown levels of diarrhetic shellfish toxin over the safe limit,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.
The warning extends from Waimairi Beach to the southern head of Lyttelton Harbour (Adderley Head). The affected area includes Lyttelton Harbour and the Avon and Heathcote River Estuary.
“Please do not gather and eat shellfish from this area because anyone doing so could get sick. Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes), Cook’s turban and kina (sea urchin).”
“Cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten.”
Symptoms of diarrhetic shellfish poisoning usually appear within 30 minutes of eating and last for about a day. Symptoms may include diarrhoea, vomiting, nausea and abdominal cramps.
Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process.
Finfish are not affected by this public health warning, but we advise gutting the fish and discarding the liver before cooking.
New Zealand Food Safety has had no notifications of associated illness.
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
“New Zealand Food Safety is monitoring shellfish in the region and will notify the public of any changes to the situation,” says Mr Arbuckle.
Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.
For further information and general enquiries, call MPI on 0800 00 83 33 or email info@mpi.govt.nz
For media enquiries, contact the media team on 029 894 0328.
Ochratoxin A and Aflatoxins in rice from Pakistan in Spain
Posted in Aflatoxin, Aspergillus Toxin, 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, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A, RASFF
Bacillus cereus in chilli sauce, from China in Austria, Belgium, China, Finland, France, Germany, Hong Kong, Ireland, Malta, Netherlands, Romania, Sweden.
Posted in Bacillus, Bacillus cereus, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF
Listeria monocytogenes in a batch of smoked salmon from Ireland in UK and USA
Listeria monocytogenes in mozzarella cheese from Italy in France and Belgium
Listeria in chocolate éclair from France in Belgium
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 France, Listeria in Cheese, Listeria monocytogenes, Listeria Smoked Fish, RASFF
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 Testing, RASFF, STEC, STEC E.coli
Salmonella spp. in Poultry meat preparation from Brazil in Germany
Salmonella Weltevreden in turmeric powder from india in Finland
Salmonella spp. in salted and frozen chicken breast halves from Brazil in Germany
Salmonella spp. in salted and frozen chicken breast halves from Brazil in Germany
Salmonella Infantis in chilled bone-in chicken breast from Ukraine in Czech Republic, Hungary and Netherlands
Salmonella Typhimurium in chicken meat from Belgium in France
Salmonella spp. in frozen seasoned chicken breast fillets from Germany in Belgium and the Netherlands
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella Enteritidis in chicken elements from Poland in the Czech Republic, Latvia and Germany
Salmonella spp. in salted and frozen chicken breast halves from Brazil in Germany
Salmonella spp. in poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in broiler minced meat from Poland in Estonia
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Salmonella spp. in frozen poultry meat preparation from Brazil in Germany
Presence of Salmonella in carpaccio from Spain in Andorra
Salmonella Infantis in chilled chicken meat from Ukraine in Hungary and the Netherlands
Detection Salmonella spp. in wings and chicken backs from Romania in Bulgaria, Estonia, Greece, Poland, Romania, Spain, United Arab Emirates, Vietnam.
Salmonella enteritidis in slaughtered chicken from Czech Republic in Slovakia
Salmonella spp. in frozen chicken burger from Latvia in Cyprus
Salmonella spp. in chicken meat preparation from Brazil in the Netherlands
Salmonella spp. in chicken meat preparation from Brazil in the Netherlands
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, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella Brazil, Salmonella in Chicken, Salmonella Poland
