Salmonella Enteritidis in potato starch for feed from Belgium in the Netherlands
Salmonella in complete feed for dogs from Netherlands in Belgium
Salmonella in fishmeal from Spain in Belgium
KSWFoodWorld
RASFF Alerts – Animal Feed – Salmonella
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Salmonella, Pet Food Testing, RASFF, Salmonella
UK – Updated: Lidl GB recalls several Smoked Trout and Smoked Salmon products because of possible contamination with Listeria monocytogenes
Lidl GB is extending the recall of Smoked Trout to include Smoked Salmon products, produced by St James Smokehouse because these products may be contaminated with Listeria monocytogenes.
Product details
| Lidl Deluxe Oak Smoked Scottish Louch/ Loch Trout | |
|---|---|
| Pack size | 100g |
| Use by | All use-by dates between and including 20 December 2022 and 06 January 2023 |
| Lidl Lighthouse Bay Smoked Trout Trimmings | |
|---|---|
| Pack size | 120g |
| Use by | All use-by dates between and including 20 December 2022 and 06 January 2023 |
| Lidl Deluxe Mild & Delicate Smoked Scottish Salmon | |
|---|---|
| Pack size | 100g |
| Use by | 11 January 2023 |
| Lidl Deluxe Smoked Scottish Salmon with Ben Bracken Whisky | |
|---|---|
| Pack size | 100g |
| Use by | 11 January 2023 |
| Lidl Lighthouse Bay Smoked Scottish Salmon Trimmings | |
|---|---|
| Pack size | 120g |
| Use by | 31 December 2022 |
Risk statement
The possible presence of Listeria monocytogenes in the products listed above.
Symptoms caused by this organism can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis.
Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems.
Action taken by the company
Lidl GB is recalling the above products. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the products. Please see the attached notices.
Our advice to consumers
If you have bought the above products do not eat them, instead, return them to the store from where they were bought for a full refund. Any queries or concerns can be directed to Lidl Customer Services on 0800 977 7766 or customer.services@lidl.co.uk
Related alerts
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 Testing, fsa, Listeria, Listeria monocytogenes
The Handwashing Handbook
The Handwashing Handbook is based on the experience of the Global Handwashing Partnership and presents best practices and new concepts to improve the uptake of handwashing. The Handwashing Handbook focuses on:
- Making the Case for Handwashing
- Designing and Implementing Handwashing Programs
- Improving Handwashing in Specific Contexts
- Addressing Handwashing at a Systems Level
The Handwashing Handbook is available in Arabic, Chinese, English, French, Portuguese, and Spanish.
- Resource Attachments:
- https://globalhandwashing.org/wp-content/uploads/2020/10/GHP_Handwashing-Handbook_FINAL.pdf (pdf)
- https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-Arabic.pdf (pdf)
- https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-Chinese.pdf (pdf)
- https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-French.pdf (pdf)
- https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-Portuguese.pdf (pdf)
- https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-Spanish.pdf (pdf)
Posted in Decontamination Microbial, food handler, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hand Washing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Flour is a natural product and a valuable foodstuff.
However, Shiga toxin-producing Escherichia coli (STEC) were detected in multiple flour samples (wheat, spelt and rye) during routine food monitoring in Germany in 2018. Escherichia (E.) coli are bacteria that occur naturally in the intestines of animals and humans and the detection of E. coli in food is a strong indicator of a faecal contamination.
Bacteria from the faeces or stool can be shed into the environment and subsequently contaminate various animal- and plant-based foods. Direct transmission between animals and humans and from humans to humans are also possible. Certain toxin producing variants of E. coli can cause serious diseases in animals and humans.
E. coli variants that can form Shiga toxins are of particular importance for humans. These are abbreviated as STEC. STEC, which cause diseases in humans, are referred to as entero-hemorrhagic E. coli (EHEC). The symptoms of an infection with STEC are initially gastrointestinal.
The possible severity of the disease ranges from watery to bloody diarrhea. In adults, the course of the disease can also proceed without symptoms. A particularly severe complication is the hemolytic-uremic syndrome (HUS). HUS is a disease that manifests in acute kidney failure, blood coagulation disorders and destruction of the red blood cells and can lead to death in individual cases. This form of the disease affects particularly sensitive groups of people, such as young chil-dren.
Posted in E.coli, EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigatoxin, STEC, STEC E.coli
Spain – New regulations on food safety applied to retail trade
Published in the BOE Royal Decree 1021/2022, of December 13, which regulates certain hygiene requirements for the production and marketing of food products in retail establishments.
This royal decree establishes measures for the correct application throughout the State of the EU regulations on food safety, with the aim that its implementation is homogeneous throughout the territory and also makes use of flexibility provisions to favor the sustainability of the food system.
The new text compiles in a single regulation the requirements for meat and derivatives, for fishery products, raw milk, foods made with eggs, prepared meals, thus repealing the specific regulations for these food groups and that were prior to the hygiene pack.
In addition, it incorporates in its articles the regulation of the preparation of meals in private homes, the requirements in the tasting areas, vending machines, the access of pets to these establishments and establishes measures against food waste and the use of reusable containers. .
The bill regulates, among others, hygiene requirements such as temperature and establishes guidelines for freezing, thawing and refreezing operations and specific requirements for prepared meals.
In the case of large pieces of fruit, such as watermelon, melon, pineapple, cut into halves or quarters, it will be allowed to keep them for a while at room temperature.
Table 1. Temperature requirements of food products
| Food | refrigeration temperature |
|
1. Meat of domesticated ungulates and of wild or farmed large game, except rats. |
Equal to or less than 7 °C. |
| 2. Carcasses of domestic ungulates, farmed and wild game, poultry and lagomorphs. | Equal to or less than 3 °C. |
| 3. Meat of poultry, lagomorphs, small wild game and rats. | Equal to or less than 4 °C. |
| 4. Meat preparations. | Equal to or less than 4 °C. |
| 5. Minced meat. | Equal to or less than 2 °C. |
| 6. Live bivalve molluscs and fishery products that are kept alive. | Temperature that does not negatively affect its safety and viability. |
| 7. Fresh fishery products, unprocessed thawed fishery products, cooked and refrigerated crustaceans and molluscs. | Temperature close to that of melting ice (0-4 °C). |
| 8. Raw milk. | 1-4°C |
| 9. Filled pastry products (unless stable at room temperature). | Equal to or less than 4 °C. |
| 10. Cut or peeled fruits, cut or peeled vegetables and unpasteurized juices ready for consumption and made in the retail trade. | Equal to or less than 4 °C. |
| 11. Frozen or deep-frozen foods. | Equal to or less than –18 °C. |
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, 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
USA – King Oscar Anchovies Recalled For High Histamine Levels – Histamine
King Oscar Anchovies in Olive Oil are being recalled because they are high in histamines, a compound that can cause scromboid poisoning. About 263 cases of this item are included in this recall. Because this recall was posted on the FDA Enforcement page, there is no information about possible illnesses or adverse reactions. The recalling firm is Tri-Union Frozen Products of El Segundo, California.
USA – CDC Update – Multistate Norovirus Outbreak Linked to Raw Oysters from Texas
The Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), the Texas Department of State Health Services, and other public health partners, are investigating a multistate outbreak of norovirus illnesses linked to raw oysters from Texas.
Fast Facts
Illnesses: 298 illnesses* have been reported as of December 20, 2022.
States affected: Alabama (AL), Florida (FL), Georgia (GA), Louisiana (LA), Mississippi (MS) North Carolina (NC), Tennessee (TN), Texas (TX)
Recall: Yes DSHS Recalls Oysters Harvested in Area of Southeastern Galveston Bay | Texas DSHS
Investigation Status: Active
*This number is an estimate based on the information we have at this time. CDC is working with state and local partners and will update this number as more information is gathered.
Raw Oysters and Norovirus
If eaten raw, oysters and other filter-feeding shellfish can contain viruses and bacteria that can cause illness or death. Anyone who consumes raw shellfish is at risk of contracting norovirus. Children younger than five years old, the elderly, and those people with weakened immune systems are more likely to have severe infections. Food contaminated with norovirus may look, smell, or taste normal. To avoid food poisoning from oysters, cook them well to a temperature of at least 145 degrees F.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Norovirus Oysters, outbreak
Luxembourg – BLOCK OF DUCK FOIE GRAS WITH PIECES OF THE FEYEL BRAND – Microbial Contamination
| Last name | Block of duck foie gras with pieces |
| Brand | Feyel |
| Unity | 200g |
| bar code | 3018258980002 |
| Use-by date (DLC) | 02/28/2024 |
| Batch | A035773FF |
Danger : unusual odor (organoleptic defect)
Different micro-organisms, which can harm human health, can be the cause of this organoleptic alteration of the product.
Sold in Luxembourg by: Pall Center Oberpallen
A sale by other operators cannot be excluded.
Source of information: RASFF (Rapid Alert System for Food and Feed)
Posted in bacterial contamination, cross contamination, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Spoilage, Food Testing, microbial contamination
USA -FDA Core Investigation Table -Investigations of Foodborne Illness Outbreaks
Active Investigations
| Date Posted |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
Outbreak/ Event Status |
| 11/16/22 | 1113 | Salmonella
Typhimurium |
Not Yet Identified |
274 | Active | Ended See Advice |
| 11/9/22 | 1127 | Listeria monocytogenes |
Enoki Mushrooms | See CDC’s Investigation Notice |
Active | Ongoing See CDC’s Investigation Notice |
Posted in FDA, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
Research – Microbiological Quality of Ready-to-Eat Salad Products Collected from Retail and Catering Settings in England during 2020 to 2021
ABSTRACT
Salad and other fresh produce were collected in England from retail and catering businesses during 2020 to 2021 and were tested for Salmonella, Shiga toxin–producing Escherichia coli (STEC), Listeria, Bacillus cereus, and E. coli. Of the 604 samples collected, 57% were from retail settings and 43% were from catering settings; 61% were either salad leaves or salad leaves mixed with other products.
Equal numbers of samples were prepacked or loose, and 50% were refrigerated at the time of sampling. Combining results for all microbiological parameters, 84% were interpreted as satisfactory, 12% were interpreted as borderline, and 4% were interpreted as unsatisfactory. One sample (prepacked leaves, cucumber, and tomato from a caterer) was categorized as unacceptable and potentially injurious because of detection of STEC O76; no STEC from human infections in the United Kingdom matched this isolate.
No Salmonella enterica was detected, but Listeria monocytogenes was recovered from 11 samples: 1 at 20 CFU/g and the remainder at <20 CFU/g. B. cereus was detected at borderline levels (103 to ≤105 CFU/g) in 9% of samples and at an unsatisfactory level (>105 CFU/g) in one sample. E. coli was detected in 3% of samples at borderline levels (20 to ≤102 CFU/g) and in 4% at unsatisfactory levels (>102 CFU/g).
There was a significant association between detection of L. monocytogenes and borderline or unsatisfactory levels of E. coli. There were no specific risk profiles associated with products with the higher levels of B. cereus, STEC, or Listeria, but elevated levels of E. coli were predominantly confined to loose products from the United Kingdom collected from caterers in summer or autumn 2021 and may have resulted from relaxation of COVID-19 restrictions. Among the L. monocytogenes isolates, only one matched those from human cases and was recovered from a prepacked mixed salad from a catering business in 2021. This isolate was the same strain as that responsible for a multicountry outbreak (2015 to 2018) associated with Hungarian-produced frozen sweet corn; no link to the outbreak food chain was established.
Posted in Antimicrobials, Bacillus, Bacillus cereus, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli
