UK – Interlink Direct Ltd recalls Wangzhihe (WZH White Bean Curd) because of microbiological contamination – Bacillus cereus

Posted on December 1, 2022 by | Leave a comment

Gov UK

Interlink Direct Ltd is taking the precautionary step of recalling Wangzhihe, (WZH White Bean Curd), because Bacillus cereus has been found in some batches of this product. The possible presence of Bacillus cereus makes this product unsafe to eat.

Product details

Wangzhihe, (WZH White Bean Curd)
Pack size 240g
Batch code all
Best before 28 August 2023

Risk statement

The product listed above might be contaminated with Bacillus cereus.

Symptoms caused by Bacillus cereus can include abdominal pain, stomach cramping, watery diarrhoea, nausea and vomiting.

Action taken by the company

Interlink Direct Ltd is recalling this product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

Customer notice: WZH White Bean Curd (147.14 KB)

Our advice to consumers

If you have bought the above product do not eat it. Instead, return it to the store from where it was bought for a full refund. If you would like any further information, please contact Interlink Direct Ltd on 020 3022 7080 or email info@interlink-direct.co.uk.

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Posted in Bacillus cereus, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, fsa

USA – Norovirus likely cause of 155 ill at Monical’s Pizza

Posted on November 30, 2022 by | Leave a comment

Food Poison Journal

Norovirus Food Safety kswfoodworld

Monical’s Pizza at 6 Cherry Tree Shopping center in Washington, Illinois is currently closed due to an outbreak of an illness.

According to the Tazewell County Health Department, Monical’s was temporarily closed by the Illinois Department of Public Health (IDPH) due to an outbreak of a currently unknown foodborne illness. IDPH is currently working with the Tazewell County Health Department to identify the source.

155 people have currently reached out to the Tazewell County Health Department and reported symptoms of diarrhea and vomiting lasting 12 to 24 hours.

The health department is encouraging everyone to wash their hands and use hand sanitizer currently.

Anyone who ate at Monical’s since November 21st, and is experiencing symptoms, is encouraged to complete an online form.

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Posted in Decontamination Microbial, 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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak

Major E. coli, and Salmonella outbreaks highlighted at a conference; investigations ongoing

Posted on November 30, 2022 by | Leave a comment

Food Safety News

Two major foodborne outbreaks have recently been highlighted at a European conference on infectious diseases.

Presentations at the European Scientific Conference on Applied Infectious Disease Epidemiology (ESCAIDE) covered an E. coli outbreak from Nestlé pizzas in France and a multi-country monophasic Salmonella Typhimurium outbreak due to Ferrero chocolate.

In February 2022, Santé Publique France identified more cases of the pediatric hemolytic uremic syndrome (HUS) than usual with eight infections. Cases were positive for Shiga toxin-producing E. coli (STEC) O26:H11 or O103:H2 identified by whole genome sequencing (WGS). Only two people were sick from E. coli O103.

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Posted in E.coli, E.coli O103, E.coli O26, food bourne outbreak, Food Illness, Food Microbiology Research, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, O103, outbreak, Research

UK – Milk and cheese linked to English E. coli outbreaks

Posted on November 30, 2022 by | Leave a comment

Food Safety News

Three E. coli outbreaks were reported in England earlier this year with two linked to dairy farms.

The Animal and Plant Health Agency (APHA) helped the UK Health Security Agency (UKHSA) investigate Shiga toxin-producing E. coli (STEC) O103, O145, and O26 outbreaks between July and September.

The E. coli O26 outbreak also involved cryptosporidium and began in the previous quarter. There were 11 cases of cryptosporidium and two people also had confirmed E. coli O26.

Cryptosporidium cases visited an open farm attraction during the incubation period of their illness. STEC cases had links to the same premises.

Health officials visited and advised on actions that would improve hygiene for visitors and reduce potential exposure to the pathogens.

APHA collected fresh faeces samples in the O103 and O145 incidents, from the yard where the cows had been prior to milking. In both cases, the outbreak strain was not detected.

The STEC O103 outbreak with 11 cases was associated with soft, raw cheese from a dairy farm in the East of England. An investigation pointed to brie-like unpasteurized soft cheese being contaminated sometime during spring.

The STEC O145 outbreak with 10 patients was linked to the consumption of milk products from a dairy farm in North West England, with illness onset from mid-July. Investigations identified an issue with pasteurization and problems with the cleaning and storage of milk crates which made external contamination of packaging plausible.

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Posted in Cryptosporidiosis, Cryptosporidium, E.coli O103, E.coli O145, E.coli O26, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, O103, outbreak, Uncategorized

Quebec – Notice not to consume salmon gravlax prepared and sold by Comptoir Sainte-Cécile

Posted on November 30, 2022 by | Leave a comment

Quebec

QUEBEC CITY , Nov. 29, 2022 /CNW Telbec/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the Food Inspection Division of the City of Montreal and the company Comptoir Sainte-Cécile, located at 232, rue De Castelnau Est, in Montreal, advises the public not to consume the product indicated in the table below, because it has not been prepared and packaged in such a way as to ensure its safety. .

Product name

Format

Affected lot

“Salmon Gravlax”

variable

Units sold

until November 28, 2022

The product that is the subject of this warning was offered for sale until November 28, 2022, and only at the establishment designated above. The product was packaged in a clear plastic vacuum pack and sold chilled. The product label included, in addition to its name, the contact details of the establishment. 

The operator is voluntarily recalling the product in question. It has agreed with MAPAQ and the Food Inspection Division of the City of Montreal to distribute this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it. They must return it to the establishment where they bought it or throw it away. Even if the affected product shows no signs of tampering or suspicious odors, its consumption may represent a health risk.

It should be noted that no case of illness associated with the consumption of this food has been reported to MAPAQ to date.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Safety, Food Safety Alert, Food Safety Management, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

USA – Enoki Mushrooms are the Most Recalled Food of 2022

Posted on November 30, 2022 by | Leave a comment

Food Poisoning Bulletin

With one month to go before the end of the year, there have already been 11 Listeria recalls for enoki mushrooms, making them the food most recalled for bacterial contamination in 2022. It wasn’t a close contest. Any commodity vying for the distant second-place finish  -cheese, leafy greens, ground beef, has had fewer than half as many recalls so far this year.

And there’s a decent chance that, before the year’s end, there will be a 12th enoki mushroom recall. That’s because no recall has been issued in connection with an ongoing enoki mushroom Listeria outbreak.

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Posted in Decontamination Microbial, 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

France – Mince Meat – Salmonella

Posted on November 30, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Monoprix
  • Model names or references Flesh
  • Identification of products
    Batch
    Sold at the butcher’s stand between 22/11/2022 and 23/11/2022
  • Packaging bulk – butcher stand
  • Marketing start/end date From 22/11/2022 to 23/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark–
  • Geographic area of ​​sale Versailles Monoprix
  • Distributors Monoprix
  • List of points of saleVERSAILLES.pdf

Practical information regarding the recall

  • Reason for recall Salmonella detection
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella

France -PENNE BOLOGNAISE WITH PARMESAN – Salmonella

Posted on November 30, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Prepared meals and snacks
  • Product brand name Foodmaker
  • Model names or references PENNE BOLOGNAISE WITH PARMESAN
  • Identification of products
    Batch
    sold in the Salad’bar on 11/23/2022
  • Packaging presented in the Salad’bar
  • Marketing start/end date From 23/11/2022 to 23/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale MONOPRIX CAUMARTIN – 56 rue Caumartin 75009 PARIS
  • Distributors MONOPRIX CAUMARTIN – 56 rue Caumartin 75009 PARIS

Practical information regarding the recall

  • Reason for recall Salmonella detection
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella

France – Unsalted or semi-salted butter in 125 gr and 250 gr slabs – Listeria monocytogenes

Posted on November 30, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name water pit farm
  • Model names or references Unsalted butter 125 g wafer Unsalted butter 250 g wafer Semi-salted butter 125 g wafer Semi-salted butter 250 g wafer
  • Identification of products
    Batch Date
    lot 92 unsalted and semi-salted butter wafers in 125 gr and 250 gr Use-by date 21/12/2022
  • Products List butter_sheet_for_dossier.pdf Attachment
  • Packaging250 gram blister 125 gram blister
  • Marketing start/end date From 16/11/2022 to 25/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FOSSE AL WATER FARM
  • Further information rectangular butter wafer in 250 gr round butter wafer in 125 gr
  • Geographic area of ​​sale Regions: Hauts-de-France, Ile-de-France, Normandy
  • Distributors groceries cheese restaurant
  • List of points of saletableau_revendur_crème.pdf

Practical information regarding the recall

  • Reason for recall presence of listeria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes

France – shell eggs – Salmonella

Posted on November 30, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Eggs and egg products
  • Product brand name Organic eggs
  • Model names or references 0FR3811
  • Identification of products
    Batch
    egg code: 0FR3811 bulk eggs
  • Storage temperature Product to be stored at room temperature
  • Further information Sold on the markets: Vaise Valmy market in Lyon on Tuesday mornings; Lyon Montchat market on Wednesday morning; Lyon St Jean market on Thursday morning; Lyon Montplaisir market on Wednesday afternoon; Villefontaine market on Saturday morning; Bourgoin market on Sunday morning
  • Geographic area of ​​saledepartments 38 and 69
  • Distributors Vaise Valmy market in Lyon; Lyon Montchat market; Lyon St Jean market; Lyon Montplaisir market; Grenoble Europole market; Villefontaine market; Bourgoin Market

Practical information regarding the recall

  • Reason for recall Presence of salmonella Labelling anomaly
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Salmonella, Salmonella in Eggs