France – Little Stuffed Deviled Chicken – Salmonella

Posted on November 26, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Meats
Product brand name
Leguelier
Model names or references
Little Stuffed Deviled Chicken
Product identification
GTIN Batch Date
3383881180335 4732424 Expiry date 11/28/2024
Packaging
Under a vacuum
Start/End of marketing date
From 11/20/2024 to 11/25/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR.28.177.002.CE
Geographic area of ​​sale
Departments: SEINE-ET-MARNE (77)
Distributors
HURRY BUSSY

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Posted in food recall, product recall, Recall, Salmonella

France – Little Stuffed Blue Turkey – Salmonella

Posted on November 26, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Meats
Product brand name
Leguelier
Model names or references
Little Stuffed Blue Turkey
Product identification
GTIN
3383882201213
Packaging
Traditional ray
Start/End of marketing date
From 11/21/2024 to 11/25/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR.28.177.002.CE
Geographic area of ​​sale
Departments: AIN (01), SAONE-ET-LOIRE (71)
Distributors
Carrefour Segny Carrefour Creches S/Saone

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Posted in food recall, product recall, Recall, Salmonella

France – Stuffed cabbage – Salmonella

Posted on November 26, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Meats
Product brand name
Leguelier
Model names or references
Stuffed cabbage
Product identification
GTIN Batch Date
3383881180694 4732424 Expiry date 11/28/2024
3383886900303 4732524 Expiry date 11/29/2024
Packaging
Vacuum-packed Traditional Rayon
Start/End of marketing date
From 11/20/2024 to 11/25/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR.28.177.002.CE
Geographic area of ​​sale
Departments: BOUCHES-DU-RHONE (13), SEINE-ET-MARNE (77), HAUTS-DE-SEINE (92), VAL-DE-MARNE (94)
Distributors
HOURA GENNEVILLIERS HOURA BUSSY HOURA MARIGNANE NOVORIS

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Posted in food recall, product recall, Recall, Salmonella

France – Provencal chicken roll – Salmonella

Posted on November 26, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Meats
Product brand name
Leguelier
Model names or references
Provencal chicken roll
Product identification
GTIN Batch Date
3383881180366 4732424 Expiry date 11/28/2024
Packaging
Under a vacuum
Start/End of marketing date
From 11/20/2024 to 11/25/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR.28.177.002.CE
Geographic area of ​​sale
Departments: HAUTS-DE-SEINE (92)
Distributors
HOURA GENNEVILLIERS HOURA BUSSY

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Posted in food recall, product recall, Recall, Salmonella

France – Smoked bacon – Smoking with beech wood – Salmonella

Posted on November 26, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Meats
Product brand name
BIOPORC – Our Breeders’ Brand
Model names or references
Smoked bacon – Smoking with beech wood
Product identification
GTIN Batch Date
3483190012980 G325 Expiry date 12/18/2024
Packaging
Cardboard tray (cup)
Start/End of marketing date
From 11/22/2024 to 12/18/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 85.059.004 CE
Geographic area of ​​sale
Departments: AIN (01), HAUTE-SAVOIE (74)
Distributors
BioFrais specialty stores

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Posted in food recall, product recall, Recall, Salmonella

EU – Salmonella Umbilo outbreak due to consumption of beetroot and spinach salad

Posted on November 25, 2024 by | Leave a comment

ACSA

The investigation into an outbreak involving around 200 cases of Salmonella enterica serotype Umbilo (S. Umbilo), published this month in Eurosurveillance, affecting several European countries between July and September 2024, identified rocket salad from an Italian company as the source of infection. Spinach from the same company was also contaminated by S. Umbilo.
Following alert from Austria, on 20 September 2024, through the European Alert Network (RASFF), the Italian food safety authorities took measures to stop the distribution of rocket salad and all products containing rocket salad from certain producers in a region of Italy, as well as ordering the withdrawal of these products from the market.
Salmonella Umbilo serotype is generally rare, with 20 to 32 cases annually reported by the European Centre for Disease Prevention and Control (ECDC) in the European Union/European Economic Area (including the United Kingdom until 2019) over the past 10 years.
With some 200 cases across at least nine European countries, the current outbreak is the first reported where S. umbilicus affects people.
Arugula salads have been the cause of numerous outbreaks since 2000: Salmonella Typhimurium in Sweden in 2022, a Salmonella Thompson outbreak in Norway in 2004, Salmonella Napoli cases in Sweden in 2008-2009, an Escherichia coli STEC outbreak in Finland in 2016, and a hepatitis A virus outbreak in Sweden in 2000-2001.
Foodborne outbreaks associated with fresh produce, including leafy green salads, are a challenging public health issue, because these foods are widely promoted as part of a healthy diet and are eaten uncooked. Contamination of fresh produce can occur at different stages of the food production chain, for example when animal manure is used as fertilizer, contaminated water is used for irrigation or for pre-washing of produce.
This outbreak serves as a reminder that salmonella can appear in fresh produce, including leafy green salads, intended for consumption without prior cooking.

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Posted in food bourne outbreak, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella

Research – Microbiological quality of plant-based meat alternatives in Switzerland

Posted on November 25, 2024 by | Leave a comment

ACSA

The aim of this study was to assess the microbiological quality and occurrence of foodborne pathogens in plant-based meat alternative (PBMA) products collected at retail level in Switzerland. A total of 100 PBMA (84 vegan and 16 vegetarian products) were qualitatively analysed for the presence of Salmonella , Listeria monocytogenes and quantitatively for Staphylococcus aureus , members of the Bacillus cereus group , Enterobacteriaceae and total viable count. In addition, pH measurements were performed and the AW value was determined.
This study provides data that are relevant to the Hazard Analysis and Critical Control Point (HACCP) concepts of companies producing plant-based meat alternatives and helps define the microbiological parameters to be included when testing these products.
Isolates were analysed by whole genome sequencing. Total viable counts before the expiration date ranged from <2 log to 7 log CFU/g (mean: 5.97 log CFU/g). Enterobacteriaceae with 2 log to 3 log CFU/g were detected in six (6%) samples. Salmonella and Listeria monocytogenes were not detected . However, seven products (7%) were contaminated with other Listeria spp. (six L. inocua and one L. seeligeri ). Other findings included two (2%) Staphylococcus aureus ST8 with presence of selx and tsst-1 genes, and five (5%) members of the Bacillus cereus group (three B. paranthracis , one B. cereus sensu stricto and one B. cytotoxicus ) which were strains associated with diarrhoea.
Characteristics of plant-based meat alternative products, such as high water activity, high nutrient content, and high pH, ​​make them susceptible to microbial spoilage. Therefore, these products must be kept refrigerated. Since the products in this study were purchased at the retail level, there was no control over their storage conditions prior to testing. This lack of control may have contributed to the variability of the microbial load, as inconsistent storage practices can affect microbial findings. The predominance of members of the lactic acid bacteria group in PBMA may be relevant to product stability.
PBMA products are usually subjected to a heating stage that would control contamination. However, unlike raw meat, heating does not result in a colour change of PBMA, which makes it sometimes difficult for the consumer to determine whether it has been sufficiently heated. In addition, consumers should be aware that compliance with basic hygiene measures to avoid cross-contamination is especially important when handling foods that are not ready to eat immediately. Increasing consumer awareness regarding food handling and storage is recommended.

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Posted in 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, Research

France – Sheep’s Tomme 200 g portion – Listeria monocytogenes

Posted on November 25, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
Pierucci
Model names or references
Sheep’s Tomme 200 g portion
Product identification
Batch
All lots whose DDM (
Packaging
Under film
Start/End of marketing date
Since 09/09/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 2B 346 003 CE
Geographic area of ​​sale
Whole France
Distributors
GMS, retail stores

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Posted in food recall, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes, product recall, Recall

Research – Effects of Sodium Chloride, Sodium Lactate, and Sodium Diacetate on the Growth Probabilities of Salmonella Spp. and Staphylococcus Aureus

Posted on November 25, 2024 by | Leave a comment

Wiley Online

ABSTRACT

Salmonella spp. and Staphylococcus aureus have been linked to foodborne illnesses caused by the consumption of processed meat products. This study examined the growth probabilities of these two pathogens as affected by sodium chloride (salt), sodium lactate, and sodium diacetate in a solid medium for using these three additives to improve the microbial safety of processed meat. Sterilized tryptic soy agar (TSA, 200 μL) formulated with a combination of salt (3%–8%, aw 0.98–0.93), lactate (0%–2.4%), and diacetate (0%–0.25%) and inoculated with Salmonella spp. or S. aureus was dispersed into 96-well microplates and incubated at 37°C for 7 days. After incubation, a well showing any Salmonella spp. or S. aureus colonies was denoted as a growth event, otherwise a no-growth event. The number of growth events for each formulation was recorded. The effects of the additives on the growth event were analyzed by logistic regression to identify the growth and no-growth boundaries and the formulations that may prevent the growth of Salmonella spp. or S. aureus. For Salmonella spp., the observed minimum no-growth concentrations in TSA were 3% salt with 0.8% lactate+0.2% diacetate or 1.6% lactate+0.1% diacetate, 4% salt with 2.4% lactate, 5% salt with 0.25% diacetate, 6% salt with 0.8% lactate+0.15% diacetate, 7% salt with 0.8% lactate or 0.15% diacetate, and 8% salt alone. For S. aureus, the concentrations were 3% salt with 2.4% lactate+0.2 diacetate, 5% salt with 1.6% lactate+0.2% diacetate, 7% salt with 0.8% lactate+0.25% diacetate, and 8% salt with 0.8% lactate+0.20% diacetate or 1.6% lactate+0.15% diacetate. These no-growth formulations also inhibited the growth of both pathogens in cooked meat samples. Mathematical models were developed to describe the effects of the additives on the growth probabilities of Salmonella spp. and S. aureus. Findings from this study may be used for formulating refrigerated and shelf-stable meat products to reduce Salmonella spp. and S. aureus risk.

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Posted in Antibacterial, Bio-Preservative, Food Microbiology Research, Research, Salmonella, Staphylococcal Toxin, Staphylococcus aureus

France – BARDED ROLLED HEAD 190G + ROAST PORK – Listeria monocytogenes

Posted on November 25, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Meats
Product brand name
AUCHAN
Model names or references
BARDED ROLLED HEAD 190G + ROAST PORK
Product identification
GTIN Batch Date
3254560553699 11319713 Expiry date 11/26/2024
3254560553699 11321875 Expiry date 02/12/2024
3596710450831 Expiry date 02/12/2024
3596710450626 Expiry date 01/12/2024
3596710450626 Expiry date 05/12/2024
List of products
Auchan_reminder_v2.pdfAttachment
Start/End of marketing date
From 05/11/2024 to 22/11/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 35 196 001 CE
Geographic area of ​​sale
Whole France
Distributors
Auchan and brands distributing Auchan brand products

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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 Deli Meats, Listeria France, Listeria monocytogenes