| Batch | Date | |
|---|---|---|
| lot 154-2 | Minimum durability date 09/30/2025 | |
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
A Consumer Council’s test on 20 samples of peanut butter found that 60 percent of them contain aflatoxins, a substance that could damage liver function. The test also found the aflatoxin B1 levels of two samples exceeded the upper limit of European Union standards.
The consumer watchdog said the two samples found with aflatoxin B1 levels exceeding the EU limit are Fuyuan’s Peanut Butter and YOWE’s Peanut Butter Creamy.
The two samples contained aflatoxin B1 at levels of 4.27μg and 2.01μg respectively, which exceeded the EU limit of 2.0μg. The total aflatoxins level of Fuyuan’s Peanut Butter of 4.94μg also exceeded the EU limit of 4.0μg.
The watchdog warned that aflatoxins could cause acute and chronic poisoning in animals and humans, and could lead to acute liver damage, cirrhosis, cancer and even death.
It said it has referred the information of the relevant samples to the Centre for Food Safety for follow-up.
| GTIN | Batch | Date |
|---|---|---|
| 3272120052000 | 13299076 | Use-by date between 11/22/2023 and 12/03/2023 |
| 3272120012004 | 13296092 | Use-by date between 10/31/2023 and 11/05/2023 |
| 3272120052000 | 13298121 | Use-by date between 11/21/2023 and 12/02/2023 |
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
| GTIN | Batch | |
|---|---|---|
| 0205415000000 | Products sold between 10/27/23 and 11/09/23 | |
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
| GTIN | Batch | Date |
|---|---|---|
| 0202461000000 | Use-by date between 10/11/2023 and 13/11/2023 | |
| 0224716000000 | Sold on the traditional shelf between 07/11 and 10/11/2023 inclusive | |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria France, Listeria monocytogenes
Product
Cantaloupes
Issue Food – Microbial Contamination – Salmonella
What to do
| Do not consume, use, sell, serve or distribute recalled products. |
Distribution, Alberta, British Columbia ,New Brunswick
Newfoundland and Labrador, Nova Scotia, Ontario
Prince Edward Island, Quebec, Possibly other provinces and territories
The food recall warning issued on 2023-11-01 has been updated to include additional product information, marked by an asterisk (*), and additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s food safety investigation.
The affected product is being recalled from the marketplace due to possible Salmonella contamination.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
Posted in CFIA, 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 Cantaloupes
| Batch | Date | |
|---|---|---|
| M33040016 | Use-by date 01/31/2024 | |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, 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
The governor’s report stated that 1,231 students were served dinner on Nov. 11 at the state-run dormitory. It also indicated that food samples from the dinner were taken for testing and that the Isparta attorney general’s office had initiated a judicial investigation in tandem with the Governor’s Office.
Posted in Food Illness, Food Poisoning, Foodborne Illness, Illness, Poisoning
Here are seven dangerous habits USDA would like consumers to drop:
#1 Not washing your hands or kitchen surfaces before, during and after food prep: Handwashing is the first step to avoiding foodborne illness. Wash your hands for at least 20 seconds with soap and water before, during and after handling food.
#2 Using the same cutting boards and utensils for raw and ready-to-eat foods: Cross-contamination is the spread of bacteria from raw meat and poultry onto ready-to-eat food, surfaces, and utensils. Avoid this by using separate cutting boards — one for raw meat and poultry and another for ready-to-eat foods like fruits and vegetables that will be served raw.
#3 Defrosting your turkey on the kitchen counter: Leaving any frozen package of meat or poultry for more than two hours on the counter at room temperature is dangerous. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 F — a temperature where foodborne bacteria multiply rapidly. You can safely thaw a turkey using the following methods:
#4 Cooking your turkey overnight at a low temperature: It is not safe to cook any meat or poultry in an oven set lower than 325 F. At lower temperatures, meat stays in the Danger Zone for too long. Cook your turkey at 325 F or above and ensure all parts of the turkey reach a safe internal temperature of 165 F.
#5 Relying only on a pop-up temperature indicator: While the pop-up timers found in many turkeys tend to be fairly accurate, they only check the internal temperature in one spot when we recommend three. Always use a food thermometer to ensure your turkey has reached a safe internal temperature of 165 F in the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh to check its internal temperature.
#6 Stuffing your turkey the night before: USDA recommends against stuffing your turkey since this often leads to bacteria growth. If you plan to stuff your turkey, follow these steps:
#7 Keeping leftovers for more than a week: Store leftovers in small shallow containers and put them in the refrigerator. Thanksgiving leftovers are safe to eat for up to four days when stored in the refrigerator. In the freezer, leftovers are safely frozen indefinitely but will keep the best quality for two to six months.
Seventy-four students infected with norovirus at a middle school in Anqiu, Shandong province, experienced nausea, vomiting and diarrhea on Saturday, the city’s bureau of education and sports said on Monday night.
Norovirus is highly contagious and often food-borne. It is sometimes incorrectly referred to as “stomach flu” but is not related to the flu virus.
Hongyi Middle School organized medical treatment for the affected students and sent 14 to the hospital for observation and treatment.
Ten students remain hospitalized, four have been discharged, and the rest, who returned to school, no longer show symptoms.
After collecting and analyzing samples, the city’s disease control and prevention center concluded that the norovirus infection, caused the illnesses.
The school in Anqiu cleaned and disinfected its facilities to reduce the risk of transmission.
