Salmonella spp. feed material (sunflower cake) from Ukraine in Poland
Salmonella Senftenberg in sunflower cake (feed) from Ukraine in Poland
KSWFoodWorld
France – Reblochon de Savoie – Listeria monocytogenes
Product category
Food
Product subcategory
Milk and dairy products
Product brand name
At the Heart of our Farms
Model names or references
Format: 450gr
Product identification
GTIN Batch Date
3389190104482 18070324 Use-by date 05/08/2024
Packaging
Paper
Start/end date of marketing
From 03/15/2024 to 04/18/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 74-211-060 CE
Geographical sales area
Whole France
Distributors
All distributors
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, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes, Raw Milk, raw milk cheese
France – 2 x Chicken thigh – Listeria monocytogenes
Product category
Food
Product subcategory
Meats
Product brand name
VOLAE
Model names or references
Yellow chicken legs x 4 in tray under protective atmosphere approximately 1.2 kg
Product identification
GTIN Batch Date
3250391197873 0244091716 Use-by date 04/09/2024
Packaging
tray under protective atmosphere approximately 1.2 kg
Start/end date of marketing
From 04/02/2024 to 04/09/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 61 096 020 CE
Further information
Product by weight Variable EAN product 0 211 121 XXX XXX (whatever the X)
Geographical sales area
Whole France
Distributors
Intermarché
Product category
Food
Product subcategory
Meats
Product brand name
Clean
Model names or references
Yellow chicken leg in tray under protective atmosphere 1.1 kg
Product identification
GTIN Batch Date
3250392078676 0244091716 Use-by date 04/11/2024
Packaging
tray under protective atmosphere 1.1 kg
Start/end date of marketing
From 04/03/2024 to 04/11/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 61 096 020 CE
Geographical sales area
Whole France
Distributors
Clean
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Listeria, Listeria France, Listeria monocytogenes
France – COMTE ENTREMONT SLICED 120g-COMTE GRAPED ENTREMONT 2X70G – Listeria monocytogenes
Product category
Food
Product subcategory
Milk and dairy products
Product brand name
ENTREMONT
Model names or references
COMTE ENTREMONT SLICED 120g (8 slices)
Product identification
GTIN Batch Date
3123930617777 7440408-02; 7440408-03 Minimum durability date 04/08/2024
Products List
Poster_ENTREMONT_COMTE_TRANCHE_120g.pdfAttachment
Packaging
Plastic tray
Start/end date of marketing
From 02/08/2024 to 04/08/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 39.558.001 CE
Further information
8 slices
Geographical sales area
Whole France
Distributors
LECLERC INTERMARCHE CARREFOUR AUCHAN MONOPRIX CASINO CORA
Product category
Food
Product subcategory
Milk and dairy products
Product brand name
ENTREMONT
Model names or references
COMTE GRAPED ENTREMONT 2X70G
Product identification
GTIN Batch Date
3123930771004 7440408-05; 7440408-06 Minimum durability date 04/08/2024
Products List
Poster_ENTREMONT_COMTE_RAPE_2x70g.pdfAttachment
Packaging
2 detachable 70g sachets
Start/end date of marketing
From 02/09/2024 to 04/08/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 39.558.001 CE
Geographical sales area
Whole France
Distributors
LECLERC SYSTÈME U INTERMARCHE CARREFOUR AUCHAN MONOPRIX CASINO ATAC
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
UK – Shiga toxin-producing Escherichia coli (STEC) data: 2021
Updated 18 April 2024
The main points of the 2021 annual report are:
Overall, 1,181 confirmed cases of STEC were reported in England during 2021, a decrease of 2% compared to 2020.
A total of 365 confirmed cases of Shiga toxin-producing Escherichia coli (STEC) O157 were reported in England in 2021, no change compared to 2020. A total of 1,234 confirmed cases of Shiga toxin-producing Escherichia coli (STEC) non-O157 were reported in England in 2021, an increase of 46% compared to 2020.
The lowest annual incidence of STEC O157 was in the East Midlands region (0.41 per 100,000 population) and the highest in the North East region (1.02 per 100,000 population). The lowest incidence of STEC non-O157 was in the Yorkshire and Humber region (0.62 per 100,000 population) and the highest in the London region (4.21 per 100,000 population).
Children aged 1 to 4 years had the highest annual incidence of infection due to STEC O157 (2.3 per 100,000 population, 95% confidence interval (CI) 1.78 to 3.02). Children aged under 1 years had the highest incidence of infection due to STEC non O157 (7.08 per 100,000 population, 95% confidence interval (CI) 7.01 to 7.21).
Around a third (36%, 127 out of 365) of confirmed STEC O157 cases in England were hospitalised and 2% (6 out of 365) were reported to have developed haemolytic uraemic syndrome (HUS). Where information is available, two-thirds (65%, n=274 out of 431) of confirmed STEC non-O157 cases in England were hospitalised; and 1% (14 out of 1,234) of all STEC non-O157 were reported to have developed HUS).
A further 443 specimens in England were positive for stx genes on PCR at the Gastrointestinal Bacteria Reference Unit (GBRU), indicating STEC, but an organism was not cultured therefore a STEC serogroup could not be ascertained.
The most commonly isolated non-O157 STEC serogroup was STEC O26 (n=145 out of 786, 18%).
Four outbreaks of STEC in England involving 52 cases, ranging from 10 to 19 cases, were investigated in 2021: 2 involved STEC O157 and suspected vehicles were identified and 2 involved STEC O26 outbreaks and no vehicles were identified.
Since 2018, the number of STEC O157 notifications has declined and the number of STEC non-O157 has increased two-fold (218%). Overall, there is an increase in STEC notifications, and the burden placed on public health and clinical services is also increasing, especially given the two-fold increase in hospitalisation reported in 2021 for non-O157 cases.
USA – Quaker Oats to Close Plant Tied to Salmonella Recalls
Quaker Oats has confirmed that it will shutter its Danville, Illinois food production plant on June 8, 2024. A community staple for 65 years, the plant’s closure will result in the loss of 510 local jobs.
The plant’s fate was sealed by a series of unfortunate events. In December 2023 and January 2024, Quaker Oats faced a double whammy of recalls due to potential Salmonella contamination. This dangerous bacterium can spread through raw foods and contaminated surfaces, which can lead to severe gastric distress, infections in other parts of the body after circulating in the bloodstream, and potentially typhoid fever, although rare in the United States. Over 60 products manufactured at the Danville plant were affected by the recall.
Posted in food recall, product recall, Recall, Salmonella, Uncategorized
Danish campaign results show Norovirus uncertainty
According to the Danish food agency, there is still uncertainty among chefs and kitchen workers about the management of norovirus.
A Danish Veterinary and Food Administration (Fødevarestyrelsen) control and guidance campaign targeted restaurants, kitchens, and shops that supply ready-to-eat (RTE) food. Work involved 829 visits from June to November 2023.
The agency asked kitchen managers what steps they should take to prevent outbreaks. Some said they were unsure how far they could go concerning an employee’s illness and health.
Taiwan – Three test positive for norovirus after dining at sushi restaurant chain
Taipei, April 17 (CNA) Three of the 23 people who reported suspected food poisoning after dining at branches of the sushi restaurant chain Kura Sushi have tested positive for norovirus, the Taiwan Food and Drug Administration (TFDA) said Wednesday.
At a press conference on Wednesday morning, TFDA Director-General Wu Shou-mei (吳秀梅) said the TFDA and local health bureaus have received reports of 10 suspected food poisoning cases involving 23 individuals who had meals at different branches of the sushi restaurant chain.
Of the 23, three have tested positive for norovirus, while testing of samples taken from the remaining 20 individuals is still underway, Wu said, adding that a chef tested negative for norovirus, without specifying the branch where the three dined or where the chef worked.
France – Chicken thigh – Listeria monocytogenes
Product category
Food
Product subcategory
Meats
Product brand name
Gallic
Model names or references
Le Gaulois chicken leg 1 kg
Product identification
GTIN Batch Date
3266980017439 0244091716 Use-by date 04/11/2024
Products List
INFO_CONSO_Cuisse_de_poulet_Le_Gaulois_16_04_24___Product_List.pdfAttachment
Packaging
Tray under protective atmosphere
Start/end date of marketing
From 04/01/2024 to 04/11/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 61 096 020 CE
Geographical sales area
Departments: CALVADOS (14), EURE (27), MANCHE (50), SEINE-MARITIME (76)
Distributors
E. Leclerc
List of points of sale
INFO_CONSO_Cuisse_de_poulet_Le_Gaulois_16_04_24___Liste_clients.pdf
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 monocytogenes
Hong Kong – Salads – Food Safety Booklet
Salads are mixtures of minimally processed ready-to-eat vegetables
with or without dressings. Common ingredients include fruits, poultry,
meat, seafood, eggs, pasta, herbs, nuts or cooked vegetables. Salads
are usually served cold, and are considered high-risk foods as some of
the ingredients are raw or undercooked. Pathogenic bacteria like
Listeria monocytogenes and Salmonella spp. may also be present in
some common ingredients such as eggs, salad dressings and fresh
vegetables. Moreover, their preparation requires a lot of handling,
which increases the risk of contamination with bacteria such as
Staphylococcus aureus from human skin and other microorganisms
with antimicrobial resistance (i.e. “superbugs”) if personal and
environmental hygiene is not maintained. To ensure the safety of
salads, food handlers should be alert to possible food safety problems
and take appropriate measures in the production process.
This set of guidelines is intended for food business operators (FBOs)
who prepare and sell salads at premises. It aims to help the food trade
to implement food safety measures in their operations in order to
produce and supply safe and wholesome salads.
While this is not a legal document and its use is voluntary, it reviews
some essential parameters related to Good Hygiene Practices (GHPs)
and recommends best practices that any FBO should consider in
providing safe foods to consumers.
Introduction and scope
FoodWorld 