Product category
Food
Product subcategory
Meats
Product brand name
FARM DELICES
Model names or references
Rolled Head Lot GDF2503
Product identification
Batch
GDF2503
Start/end date of marketing
From 04/08/2024 to 05/02/2024
Storage temperature
Product to keep in the refrigerator
Geographical sales area
Regions: Auvergne-Rhône-Alpes
Distributors
Supermarkets Restaurants Groceries Direct sales
List of points of sale
LIST_ENSEIGNES_CONCERNEES.pdf
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes
The Spanish Agency for Food Safety and Nutrition (AESAN) has published a new report from its Scientific Committee on the microbiological criteria for Vibrio cholerae applicable as additional measures of border controls on imported frozen prawns and other fishery products.
In recent years, an increase in the presence of Vibrio species in products derived from fishing has been detected as a consequence of phenomena associated with climate change, international trade and the development of new detection and diagnosis methods, specifically, serogroups of V . cholerae O1 and O139, as well as strains carrying the gene that codes for cholera toxin (ctx positive strains), which pose a risk to the consumer through the ingestion of contaminated fish foods. Regulation (EC) 2073/2005, relating to microbiological criteria applicable to foodstuffs, does not establish criteria at European Union level for any species of Vibrio , so there is no harmonized criterion on border controls.
Based on the literature analyzed, the Scientific Committee report concludes that the prevalence of V. cholerae O1 and O139, as well as ctx-positive strains in imported frozen shrimp and other fishery products, is low, so that the risk to the consumer would be, mainly, associated with poor handling and storage practices.
Regarding the risk to the consumer derived from the presence of V. cholerae in raw frozen prawns and other fish products, the report indicates that the previous phases of washing and putting on ice, together with the application of a freezing process, can reduce the concentration of the pathogen, and cooking treatments at 70ºC for 2 minutes in the center of the product guarantee the elimination of V. cholerae .
The risk associated with ingesting ready-to-eat cooked frozen prawns and other fishery products is related to post-cooking contamination, according to the report’s conclusions. Given that the product does not undergo any inactivation treatment after cooking and prior to consumption, it is necessary to follow Good Hygiene Practices and the principles of Hazard Analysis and Critical Control Points to reduce the risk. of product contamination.
The report also indicates that the pathogenicity of non-toxigenic V. cholerae serogroups is not yet well defined, and there is no solid evidence about foodborne infection.
V. cholerae is transmitted from person to person via the fecal-oral route or indirectly through contaminated food or water. Among different foods, fishery products are the main source of V. cholerae infection in the world. V. cholerae infection can be asymptomatic or present with severe clinical forms. Cholera can occur as a sporadic, epidemic or endemic disease, known to cause severe diarrhea and dehydration that can lead to death in the absence of medical treatment.
Product category
Food
Product subcategory
Others
Product brand name
Lost
Model names or references
item 101151
Product identification
GTIN Batch Date
3365490004547 11071A Minimum durability date 05/27/2024
Products List
Traça_Lot_11071A_articles_canard.pdfAttachment
Packaging
Under modified atmosphere
Start/end date of marketing
From 03/27/2024 to 03/27/2024
Storage temperature
Product to be stored at room temperature
Health mark
FR 12.301.002 CE
Further information
item 101151
Geographical sales area
Whole France
Distributors
GMS and wholesaler
List of points of sale
Traça_Lot_11071A_par_article_et_par_client.pdf
Product category
Food
Product subcategory
Others
Product brand name
Ets CANCE
Model names or references
item 101251
Product identification
GTIN Batch Date
3365490004844 11071A Minimum durability date 02/07/2024
Products List
Traça_Lot_11071A_articles_canard.pdfAttachment
Packaging
Under modified atmosphere
Start/end date of marketing
From 03/27/2024 to 03/29/2024
Storage temperature
Product to be stored at room temperature
Health mark
FR 12.301.002 CE
Further information
item 101251
Geographical sales area
Whole France
Distributors
GMS and wholesaler
List of points of sale
Traça_Lot_11071A_par_article_et_par_client.pdf
Product category
Food
Product subcategory
Milk and dairy products
Product brand name
The Cellars of Ordanche
Model names or references
Fourme d’Ambert with raw milk “Les Caves d’Ordanche”
Product identification
GTIN Batch Date
3277593329024 07802324 Minimum durability date 05/22/2024
Products List
Article_FA_LC.pdfAttachment
Packaging
Cut cheeses wrapped in aluminum foil packaged in boxes of 2 units
Start/end date of marketing
From 03/18/2024 to 05/22/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 63.370.001 CE
Geographical sales area
Whole France
Distributors
Wholesalers Shop factory direct sales
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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Staphylococcal Toxin, Staphylococcus aureus
Brand : Green leaf
Name : Soup with spelled and vegetables
Reason for reporting : Recall due to microbiological risk
Publication date : 2 May 2024
Posted in Clostridium, Clostridium botulinum, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, 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
The Spanish Agency for Food Safety and Nutrition (AESAN) has communicated through the Coordinated Rapid Information Exchange System (SCIRI) an alert regarding the possible presence of Salmonella in sprouts of Tugas brand alfalfa from ‘Spain.
The data of the product involved are:
AESAN has transferred this information to the competent authorities of the autonomous communities, through the SCIRI, with the aim of verifying the withdrawal of the affected products from the marketing channels.
According to the information available, the products have been distributed in the autonomous communities of Catalonia and Galicia.
As a precautionary measure, people who may have the above-mentioned product in their homes are advised to refrain from consuming it.
If you have consumed any of the products from the affected batch and have symptoms compatible with salmonellosis (vomiting, diarrhea or fever), it is recommended to go to a health center.
Posted in ACSA, 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, Salmonella in Sprouts
Product category
Food
Product subcategory
Meats
Product brand name
AUCHAN
Model names or references
AUCHAN LE CHARCUTIER OLD-FASHIONED COUNTRY TERRINE 200G
Product identification
GTIN Batch Date
3596710344833 15102 Use-by date 05/16/2024
Products List
Consumer_poster_-Prestige_de_la_Sarthe.pdfAttachment
Packaging
200G
Start/end date of marketing
From 04/20/2024 to 04/30/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 72 132 002 CE
Geographical sales area
Whole France
Distributors
Auchan and any brand distributing Auchan branded products
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes
The raw ground beef items were produced on April 26-27, 2024. The following products are subject to recall [view labels]:
The products subject to recall all bear the USDA mark of inspection on the front of the product label, and establishment number “EST. 86P” printed on the back of the product label. These items were shipped to Walmart retail locations nationwide.
The establishment reported the issue to FSIS after they identified that previously segregated product had been inadvertently utilized in the production of ground beef.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.
Consumers with questions about the recall can contact Cargill Meat Solutions at 1-844-419-1574. Members of the media with questions about the recall can contact Chuck Miller, Senior Communications Manager, Cargill Meat Solutions at 612-430-2882 or media@cargill.com.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
Posted in E.coli, E.coli O157, E.coli O157:H7, 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
Over 100 wedding guests, including children, became violently ill on-site after the dessert course at a celebration in Cuernavaca, Mexico, reports the Daily Mail—and it was so bad, that paramedics were called to the scene.
