ICA is recalling ICA indoor free-range eggs 6-pack, 10-pack and 15-pack, ICA Breakfast Eggs free-range indoor 12-pack and ICA Basic indoor free-range eggs 24-pack due to the risk that the product may contain salmonella.
KSWFoodWorld
Sweden – ICA recalls ICA eggs, ICA Breakfast eggs and ICA Basic eggs – Salmonella
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Eggs
Sweden – Crown eggs recall eggs – Free range indoor 20-pack, 15-pack, 12-pack, 10-pack and 6-pack – Salmonella
Kronegg recalls Free-range indoor 20-pack, 15-pack, 12-pack, 10-pack and 6-pack due to risk of salmonella. The eggs are sold by several retail chains, see press release.
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Eggs
Fifteen Tips to Avoid Food Poisoning
Whenever there is a good poisoning outbreak, odds are that the outbreak notice will include some information about how consumers can protect themselves against contaminated food. While it is illegal for companies to sell food contaminated with enough pathogens to make someone ill, it happens all the time. These 15 tips to avoid food poisoning may help.
Information in the Link Above
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
Sweden – Coop expands recall of eggs – Salmonella
2023-01-09
Coop extends egg recall with more dates. The recall applies to Coop Egg Free-range 12-pack and 24-pack and Xtra Egg Free-range 15-pack.
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella, Salmonella in Eggs
France – Raw Milk Cheese – Grand Duke – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name Here in Chartreuse
- Model names or references Grand Duke 120
- Identification of products
GTIN Batch Date 3760305510068 120-22 Date of minimum durability 15/01/2023 - Packaging Wheel / Cut to size / Grated for fondue
- Marketing start/end date From 06/11/2022 to 15/11/2022
- Storage temperature Product to be stored in the refrigerator
- Health mark FR-73-107-001-CE
- Further information Product: Raw milk cheese Brand: Ici en Chartreuse Type: Grand-Duc Batch: 12022 Packaging: loose or melted Date of marketing: 06.11.2022 Date of end of marketing: 15.11.2022 Health approval number: F-73-107 -001 CE
- Geographic area of sale Regions: Auvergne-Rhône-Alpes
- Distributors SICA store in Granier, Prolactine, Phillipe Chaize
Practical information regarding the recall
- Reason for recall Suspicion of Listeria monocytogenes
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes, Raw Milk, raw milk cheese
France – BOUCHOT Mussels – Norovirus
Identification information of the recalled product
- Product category Feed
- Product subcategory Fishery and aquaculture products
- Product brand name KERMAREE / INTERMARCHE
- Model names or references BOUCHOT MOLDS
- Identification of products
GTIN Batch Date 3476700002182 All lots Use-by date between 23/12/2022 and 11/01/2023 - Products List MOLDS.pdfEnclosed
- Packaging Trays or bag
- Marketing start/end date From 20/12/2022 to 04/01/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR 50 145 058 EC
- Geographic area of sale Whole France
- Distributors SU, CARREFOUR, INTERMARCHE, CASINO, LIDL
Practical information regarding the recall
- Reason for recall NOROVIRUS CONTAMINATION
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Norovirus, Virus
France – CLAMS – Norovirus
Identification information of the recalled product
- Product category Feed
- Product subcategory Fishery and aquaculture products
- Product brand name KERMAREE
- Model names or references SMALL, MEDIUM OR LARGE CLAMS
- Identification of products
GTIN Batch 3476700005657 All lots 3476700005596 All lots 3476700005480 All lots 3476700005558 All lots - Marketing start/end date From 20/12/2022 to 04/01/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR 50 145 058 EC
- Geographic area of sale Whole France
- Distributors CROSSROADS / INTERMARCHE / CASINO
Practical information regarding the recall
- Reason for recall NOROVIRUS CONTAMINATION
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Norovirus
Research – An excimer lamp to provide far-ultraviolet C irradiation for dining-table disinfection.
Abstract
Dining tables may present a risk to diners by transmitting bacteria and/or viruses. Currently, there is a lack of an environmental-friendly and convenient means to protect diners when they are sitting together. This investigation constructed far-UVC excimer lamps to disinfect dining-table surfaces. The lamps were mounted at different heights and orientations, and the irradiance on table surfaces was measured. The irradiation doses to obtain different inactivation efficiencies for Escherichia coli (E. coli) were provided. In addition, numerical modeling was conducted for irradiance and the resulting inactivation efficiency. The surface-to-surface (S2S) model was validated with the measured irradiance. The germicidal performance of far-UVC irradiation, the far-UVC doses to which diners were exposed, and the risk of exposure to the generated ozone were evaluated. The results revealed that an irradiation dose of 12.8 mJ/cm2 can disinfect 99.9% of E. coli on surfaces. By varying the lamp irradiance output, the number and positions of the lamps, the far-UVC irradiation can achieve a 3-log reduction for a dining duration of 5 min. Besides, the far-UVC lamp has a low damage risk to diners when achieving an effective inactivation rate. Moreover, there is virtually no ozone exposure risk in a mechanically ventilated dining hall.
Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Irradiation, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, UV Microbiology, UV-C
Research – Bioprotective Lactic Acid Bacteria and Lactic Acid as a Sustainable Strategy to Combat Escherichia coli O157:H7 in Meat
Abstract
Human infection by Enterohemorrhagic Escherichia coli (EHEC) constitutes a serious threat to public health and a major concern for the meat industry. Presently, consumers require safer/healthier foods with minimal chemical additives, highlighting the need for sustainable solutions to limit and prevent risks. This work evaluated the ability of two antagonistic lactic acid bacteria (LAB) strains, Lactiplantibacillus plantarum CRL681 and Enterococcus mundtii CRL35, and their combination in order to inhibit EHEC in beef (ground and vacuum sealed meat discs) at 8 °C during 72 h. The effect of lower lactic acid (LA) concentrations was evaluated. Meat color was studied along with how LAB strains interfere with the adhesion of Escherichia coli to meat. The results indicated a bacteriostatic effect on EHEC cells when mixed LAB strains were inoculated. However, a bactericidal action due to a synergism between 0.6% LA and LAB occurred, producing undetectable pathogenic cells at 72 h. Color parameters (a*, b* and L*) did not vary in bioprotected meat discs, but they were significantly modified in ground meat after 24 h. In addition, LAB strains hindered EHEC adhesion to meat. The use of both LAB strains plus 0.6% LA, represents a novel, effective and ecofriendly strategy to inactivate EHEC in meat.
Posted in EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, LAB, Lactobacillus, Lactobacillus plantarum, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli
Research – Kebabs with a side of Salmonella: Two outbreaks of Salmonella linked to kebab shops in Canberra, ACT
AbstractWe report two outbreaks of Salmonella associated with kebab shops in Canberra, Australian Capital Territory, detected through routine surveillance. The first consisted of 12 cases of Salmonella Agona, nine of whom reported eating chicken from the same kebab shop. The second consisted of two cases of Salmonella Virchow who both reported eating chicken from another (unrelated) kebab shop. Environmental investigations identified similar food safety issues at both businesses, includ-ing improper cleaning of kebab shaving equipment and serving cut rotisserie meat without further cooking. Environmental samples detected Salmonella genomically linked to the respective outbreak cases. These outbreaks highlight the importance of appropriate cleaning and sanitising of kebab shaving equipment and the use of a second cook step after kebab meat is shaved from the rotisserie.
Posted in food bourne outbreak, 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 Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
