France – Raw milk goat cheese – Listeria monocytogenes

Posted on April 22, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Milk and dairy products
Product brand name
White Cheese Shop
Model names or references
Lactic Cheese: Palet, Sauvaget, Fusette, Ste Maure, Crottin, Bûchette, Pavé, Roue, Tricorne, Pyramide, Pictou, Arc, Fleure du Japon, Chabis, Cabris, Tour, Coeur Fresh Lactic Cheese: Palet Frais, Crottin Frais Gâtinais, Gâtinais cut.
Product identification
Batch Date
Lot ripened lactic cheese from lot 60 to 96 Minimum durability date between 04/29/2024 and 06/04/2024
Fresh lactic cheese batch from batch 60 to 96 Use-by date between 04/29/2024 and 06/04/2024
Lot bloomy rind cheese lot 60 to 96 Minimum durability date between 04/29/2024 and 06/04/2024
Products List
List_of_products.pdfAttachment
Packaging
wooden box tray, under modified atmosphere
Start/end date of marketing
From 03/04/2024 to 04/09/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 79.202.024 CE
Further information
Product potentially sold on the shelf by the cut, contact the point of sale to find out if the product is affected by the recall
Geographical sales area
Whole France
Distributors
U signs – LECLERC – Inter Marché – Casino shop – Carrefour – Proxi – Sherpa

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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, Raw Milk, raw milk cheese

France – COOKED ROAST PORK x10 – COOKED ROAST PORK x5 – Listeria monocytogenes

Posted on April 22, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
COSME CHARCUTERIE
Model names or references
COOKED ROAST PORK X10 COOKED ROAST PORK X5
Product identification
Batch Date
ROAST COOKED X5 – 241620 Use-by date between 05/07/2024 and 05/09/2024
COOKED ROAST X10 – 241620 Use-by date between 05/12/2024 and 05/15/2024
Packaging
TRAY OF 5 SLICES IN PROTECTIVE ATMOSPHERE PACK OF 10 SLICES IN VACUUM
Start/end date of marketing
From 04/17/2024 to 04/20/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 72.181.005
Geographical sales area
Departments: INDRE-ET-LOIRE (37), LOIR-ET-CHER (41), LOIRET (45), MAYENNE (53), NIEVRE (58), ORNE (61), SARTHE (72)
Distributors
TERRE Y FRUIT – QUALITY FRUIT – CHARENTONNE BREEDERS – LE GRAND MARCHE – REGIONAL BUTCHERS – MARCHE PROVENCAL – PRIM FRESH – CARREFOUR CONTACT – HYPER U – LECLERC – SUPER U – U EXPRESS – RELAY MOUSQUETAIRES
List of points of sale
ET-Listing_client.pdf

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes

France – Cheese – COUNTY – Listeria monocytogenes

Posted on April 22, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Milk and dairy products
Product brand name
BEILLEVAIRE
Model names or references
County
Product identification
Batch
2473666
Packaging
sale by the cut
Start/end date of marketing
From 03/18/2024 to 04/17/2024
Storage temperature
Product to keep in the refrigerator
Geographical sales area
Regions: Pays-de-la-Loire
Distributors
Loire-Atlantique markets

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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 France, Listeria in Cheese, Listeria monocytogenes

Research – Food Safety News Publisher’s Platform: What you need to know about Botulism

Posted on April 22, 2024 by | Leave a comment

Food Safety News

Botulism is a rare, life-threatening paralytic illness caused by neurotoxins produced by an anaerobic, gram-positive, spore-forming bacterium, Clostridium botulinum.[1] Unlike Clostridium perfringens, which requires the ingestion of large numbers of viable cells to cause symptoms, the symptoms of botulism are caused by the ingestion of highly toxic, soluble exotoxins produced by C. botulinum while growing in foods.[2] These rod-shaped bacteria grow best under anaerobic (or, low oxygen), low-salt, and low-acid conditions.[3] Bacterial growth is inhibited by refrigeration below 4° C., heating above 121° C, and high water-activity or acidity.[4] And although the toxin is destroyed by heating to 85° C. for at least five minutes, the spores formed by the bacteria are not inactivated unless the food is heated under high pressure to 121° C. for at least twenty minutes.[5] C. botulinum bacteria and spores are widely distributed in nature, because they are indigenous to soils and waters.[6] They occur in both cultivated and forest soils, bottom sediment of streams, lakes, and coastal waters, in the intestinal tracts of fish and mammals, and in the gills and viscera of crabs and other shellfish.[7]

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Posted in Clostridium, Clostridium botulinum, Food Microbiology Research, Research

England – Salmonella infections return to pre-pandemic levels in England

Posted on April 22, 2024 by | Leave a comment

Food Safety News

The number of Salmonella cases in England has returned to pre-COVID-19 pandemic levels and 11 outbreaks were reported in 2022.

Salmonella Enteritidis went back to being the most frequently reported serovar and Salmonella Typhimurium infections also increased, said the UK Health Security Agency (UKHSA).

In 2022, there were 8,125 Salmonella cases in England, compared to 5,033 in 2021, 4,712 in 2020 and 8,398 in 2019.

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Posted in food bourne outbreak, Food Illness, Food Microbiology Research, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Research, Salmonella

France – Provençal-style sliced ​​pork belly – Salmonella

Posted on April 22, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
Unbranded
Model names or references
Provençal-style sliced ​​pork belly
Product identification
GTIN Batch Date
0241802000007 C4096141 Use-by date 04/17/2024
Packaging
Vacuum packaging
Start/end date of marketing
From 04/10/2024 to 04/17/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 42.305.004 CE or FR 45.147.004 CE
Geographical sales area
Whole France
Distributors
Fresh and Grand Frais stores
List of points of sale
List_of_stores_concerned.pdf

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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, Salmonella

Denmark – Outbreak with Salmonella Typhimurium sequence type 19 in Denmark

Posted on April 22, 2024 by | Leave a comment

SSI

During March and April 2024, the Statens Serum Institut registered 12 cases of Salmonella Typhimurium. The Statens Serum Institut, the Danish Veterinary and Food Administration and the Norwegian Food Institute DTU are investigating the disease outbreak.

The investigation of the outbreak

The outbreak is handled by the Central Outbreak Group, which consists of SSI, the Danish Veterinary and Food Administration and the DTU Food Institute. SSI stands for whole-genome sequencing of isolates from the patients and patient interviews with a view to identifying a possible source of infection.

The outbreak strain

The bacterium is of the type Salmonella Typhimurium. By whole-genome sequencing of the bacteria that were isolated from the patients, it was seen that they were very closely related and all belonged to sequence type 19.

General about salmonella infection

Salmonella is found in animals and can infect humans through food contaminated with the bacteria. Salmonella is a frequent and well-known cause of bacterial intestinal infections in Denmark. There are more than 2,500 different types of salmonella.

Incubation period

The time that passes from being infected to getting symptoms varies from 6-72 hours. Usually 12-36 hours before symptoms appear.

Symptoms

Infection with salmonella typically causes general malaise, diarrhoea, stomach ache, possibly nausea, vomiting and/or fever. The infection is often accompanied by joint pain, muscle pain and headache. Plenty of fluids are important to prevent and treat dehydration from diarrhea and vomiting. In the event of severe diarrheal disease, a doctor should be consulted.

Read more

Read more about salmonella infection .

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Posted in food bourne outbreak, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella

India – Gujarat: Over 250 taken ill due to food poisoning at wedding, hospitalised

Posted on April 22, 2024 by | Leave a comment

Telangana Today

At least 250 guests at a wedding ceremony were taken ill due to suspected food poisoning in Mathasuliya village in Gujarat‘s Gir Somnath district.

After consuming buttermilk served at the event on Friday, people exhibited acute symptoms of diarrhoea and vomiting, sources said.

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Posted in Food Illness, Food Poisoning, Foodborne Illness, Illness, Poisoning

Canada- Raw B.C. oysters associated with jump in Norovirus cases, health officials warn

Posted on April 22, 2024 by | Leave a comment

BC CTV News

Health officials are warning the public about an increase in norovirus cases that’s been associated with eating raw B.C. oysters.

More than 50 people suffered “acute gastrointestinal illness” this week after ingesting raw oysters, Vancouver Coastal Health said in a news release Friday.

Testing has already confirmed the presence of norovirus in some of the cases, and it’s suspected in others, according to the health authority.

A number of oyster-harvesting areas have been temporarily shut down following an investigation by government authorities and the shellfish industry. They will be reopened “when contamination is cleared,” officials said.

In the meantime, the public has been warned against eating raw oysters.

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Posted in food bourne outbreak, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, Norovirus Oysters, outbreak

USA – Outbreak Investigation of Salmonella: Organic Basil (April 2024)

Posted on April 22, 2024 by | Leave a comment

FDA

Infinite Herbs Organic Basil Product

Organic Basil Infinite Herbs Brand Label

Melissa's Organic Basil

Product

Two brands of organic basil have been recalled:

  • Infinite Herbs-brand organic basil packed in 2.5-oz clamshell packaging (UPC 8 18042 02147 7) and sold at Trader Joe’s and Fruit Center Marketplace stores from February 1 through April 6, 2024.
  • Melissa’s brand fresh organic basil in 2.0-oz (UPC 0 45255 14142 9) and 4.0-oz clamshell packages (UPC 0 45255 14439 0) available for sale at Dierberg’s stores in Illinois and Missouri from February 10 through February 20, 2024.

Both recalled brands of basil are labeled as a product of Colombia on the back of the package. Recalled basil is past expiration and should no longer be available for sale.

Symptoms of Salmonella Infection:

Illness usually occurs within 12 to 72 hours after eating contaminated food and usually lasts four to seven days. Symptoms include diarrhea, fever, and abdominal cramps. Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe infections.

Stores Affected

Infinite Herbs-brand was sold at:

  • Trader Joe’s stores in D.C. and AL, CT, DE, FL, GA, IA, IL, IN, KS, KY, MA, MD, ME, MI, MN, MO, NC, NE, NH, NJ, NY, OH, PA, RI, SC, TN, VA, VT, and WI
  • Fruit Center Marketplace stores in MA

Melissa’s-brand was sold at:

  • Dierberg’s stores in IL and MO

Status

Ongoing

Recommendation

  • Consumers who purchased recalled organic basil from the stores listed above should check their refrigerators and freezers and should not eat it.
  • This product should no longer be for sale at retail stores and is likely past shelf-life. If you bought recalled organic basil and removed it from the packaging or froze it and cannot tell if it is part of the recall, do not eat or use it and throw it away.
  • Follow FDA’s safe handling and cleaning advice and use extra care in cleaning and sanitizing any surfaces and containers that may have come in contact with this product to reduce the risk of cross-contamination.
  • Contact your healthcare provider if you think you may have symptoms of a Salmonella infection after eating basil.

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Posted in FDA, food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, 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, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella