| GTIN | Batch | Date |
|---|---|---|
| 3436598139650 | 39072823 | Use-by date 10/19/2023 |
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, Salmonella
Brand Solutions Australia is conducting a recall of Performance Inspired Protein Water Ready 2 Go Blueberry Lemonade Flavour 500 mL and Performance Inspired Energy Water Go Time Fruit Punch Pow Flavour 500 mL.
The product has been available for sale at in Chemist Warehouse stores nationally.
Performance Inspired Protein Water Ready 2 Go Blueberry Lemonade Flavour 500 mL
Best Before dates up to and including 28 DEC 2023, Batch No. 22300-1, 22300-2, 22300-3, 22301-1 and 22256-1
Performance Inspired Energy Water Go Time Fruit Punch Pow Flavour 500 mL
Best Before dates up to and including 26 DEC 2023, Batch No. 22299-1, 22298-1 and 22255-1
The recall is due to microbial (Aureobasidium melanogenum) contamination.
Food products contaminated with Aureobasidium melanogenum may cause illness if consumed.
Australia
Consumers should not ingest this product. Any consumers concerned about their health should seek medical advice. Customers should return the products to the place of purchase for a full cash refund.
Posted in Aureobasidium melanogenum, 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
| Batch | Date | |
|---|---|---|
| All lots | Use-by date between 10/10/2023 and 10/20/2023 | |
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 monocytogenes, Listeria Smoked Fish
| Batch | Date | |
|---|---|---|
| 400123 | Use-by date 10/16/2023 | |
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, Salmonella
| Batch | Date | |
|---|---|---|
| 400123 | Use-by date 10/18/2023 | |
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, Salmonella
At the end of July, the Norwegian Food Safety Authority was notified by the Institute of Public Health about a national outbreak of the gastrointestinal bacterium EHEC. Infection was then detected in a small number of people, living in different parts of the country. An outbreak investigation was initiated in collaboration between the Norwegian Food Safety Authority, the Norwegian Institute of Public Health, the Veterinary Institute and municipal chief medical officers.
In the outbreak investigation, the same bacteria that has made people sick has been found in hamburgers. Raw material that was used to make the hamburgers has also been used to make a number of other meat products that have been withdrawn from the market.
– The Norwegian Food Safety Authority always recommends that hamburgers should be thoroughly cooked in order for them to be safe. Also wash hands and equipment after touching both frozen and fresh hamburgers. The bacteria withstand freezing well, says Catherine Signe Svindland, senior adviser in the biological food safety section of the Norwegian Food Safety Authority.
Also read: Is it risky to eat medium fried hamburgers?
Infection has so far been detected in 20 people. More than half of those infected are children under the age of 13. Seven of the children have developed the serious complication hemolytic uremic syndrome (HUS). Read more about this at the Institute of Public Health: Serious E.coli outbreak is not over
The outbreak investigation is still ongoing. There may be further withdrawals.
Products that have been withdrawn from the market:
General advice on good kitchen hygiene
| GTIN | Batch | Date |
|---|---|---|
| 3700141404824 | 240523 | Minimum durability date 11/21/2024 |
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, Salmonella, Salmonella in Chicken
Fresh fruits and vegetables contaminated with foodborne pathogens (bacteria, viruses, protozoa, helminths, etc.) have resulted in numerous outbreaks of foodborne illness, made headlines and caused trade disruptions around the world. To better understand these hazards, and how to prevent and mitigate the risks, FAO and WHO convened a meeting of scientific experts to identify and evaluate commodity-specific interventions used to reduce the risk of microbiological hazards in fresh fruit and vegetable production – from primary production to post-harvest activities, transportation, point of sale and preparation for consumption. A new report is now available and provides guidance, taking into consideration the effectiveness, practicality and suitability of the various approaches used in fruit and vegetable safety.
Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 4: Specific commodities, which is volume 44 in the FAO/WHO Microbiological Risk Assessment Series, is the report of the meeting convened by the Secretariat of the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA). It addresses four commodity groups: leafy vegetables and herbs, berries and tropical fruits, melons and tree fruits, and seeded and root vegetables.
This assessment updates and expands previous JEMRA work on the safety of fruits and vegetables and supports work being conducted by the Codex Alimentarius Commission on the development of guidelines for the control of Shiga toxin-producing Escherichia coli (STEC) in leafy vegetables and in sprouts.
Download the report
Posted in Decontamination Microbial, Food Hazard, Food Hazrd, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
European network aims to further reduce health risks
Game meat, including those of red deer, wild boar, or pheasant, is among the foods with the smallest ecological footprint. These animals grow up in the wild, feeding on what na-ture provides, which also means that they can be exposed to various environmental con-taminants. Furthermore, wild animals can serve as carriers of zoonotic pathogens. The Eu-ropean network ‘Safety in the Game Meat Chain’ that will be established over the next four years under the leadership of the German Federal Institute for Risk Assessment (BfR),and promotes the exchange of knowledge regarding the health risks associated with game meat obtained through hunting for consumers. ‘Our goal is to make this valuable animal-derived food as safe as possible both in Europe and worldwide,’ says BfR President Professor Dr.Dr. Andreas Hensel. ‘We aim to minimize both chemical and microbial risks as much as possi-ble.’ The growing network currently includes 29 countries, encompassing not only EU member states but also non-EU countries, including those in the Western Balkans, Turkey, the United Kingdom, the United States, New Zealand, and Australia.
Over a four-year period, the five working groups of the network will focus on hunting and processing, game meat trade networks and the supply chain, as well as various biological and chemical hazards. To accomplish this, research activities from national level will be compiled and evaluated. Stakeholder groups from academia, industry, governmental institutions, and final consumers will receive ongoing updates on the new findings.
A central aim of the network is direct collaboration with stakeholder groups to translate knowledge into actions along the entire production chain, “from forest to fork” . The focus lies not only on undesirable substances from the environment (environmental con-taminants), but also on preventing or reducing the input of heavy metals, especially lead, from hunting ammunition. The biological hazards range from parasites such as Trichinella larvae, which can be transmitted to humans through the consumption of game meat, all the way to bacterial zoonotic agents including Salmonella and verotoxigenic Escherichia coli (VTEC), as well as viruses like hepatitis E (HEV) in wild boars.
Risks of both chemical and microbial origin that may arise during processing and trade of game meat, potentially contaminating the end product, will also be assessed. The goal is to disseminate scientific knowledge gained through the network from various regions and to align long-term food safety standards across borders.
The network also aims to gather insights into different hunting and training practices as well as national legal regulations and standards on meat inspection and hygiene for game meat in each country. The safety standards for cross-border trade in wild products are intended to be enhanced and harmonized. Additionally, the network places emphasis on educating con-sumers about the risks associated with and safe handling of game meat. Ultimately, this can support the consumer’s confidence in game meat products.
‘Safety in the Game Meat Chain’ is founded by the European Cooperation in Science and Technology (COST).
Useful links
SafeGameMeat COST Action (CA22166):
https://www.cost.eu/actions/CA22166/
Further information from the BfR website on game meat (in German)
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis E, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli, VTEC, Zoonosis
The Danish company House of Denmark A/S has announced that it will withdraw three batches of Moomin fruit bars from sale. In one product lot, ochratoxin A has been measured above the amount considered safe. The recall concerns the product Frugi Moomin apple-blueberry 120 g fruit bar and its dates
The items in question have been on sale in the stores of the Tokmanni chain and the K group. According to the announcement, consumers can return the products to the place of purchase, where the price of the product will be refunded. There is a notice on the matter on Tokmanni’s website.
More information:
Customer service is open Mon-Thurs from 10 am to 6 pm and Friday from 12 pm to 5 pm. The price of the call when calling from a landline and mobile phone subscription is 8.4 cents/min (incl. VAT 24%).
The matter is handled at the Food Agency by special expert Mika Varjonen, tel. 050 38 68 416, firstname.surname@ruokavirasto.fi .
Picture of the product:
(Photo: Tokmanni)
Posted in Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, 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
