Denmark – Mould/Mold in mini muffins

Posted on November 23, 2022 by | Leave a comment

DVFA

Dina Food ApS is recalling mini muffins with vanilla flavor and chocolate filling, as mold has been found inside the muffins.

Recalled Foods , Published: November 22, 2022

Which food:
Fintons Bakery mini muffins with vanilla flavor and chocolate filling, 168 g:
Best before date 23.10.2022. 
Best before date 06.11.2022. 
Best before date 04.11.2022.
Mini Tulip Muffins with vanilla flavor and chocolate filling, 336 g
Best before date 04.11.2022. 
The best before date has passed, but it cannot be ruled out that consumers still have the product, e.g. on frost.
Sold in:
Net
Company that revokes:
Dina Food ApS, Lysholt Allé 3, 7100 Vejle
Cause:
Mold has been found inside mini muffins.
Risk:
Due to the presence of mold, mini muffins are considered unfit for human consumption. 
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to discard muffins. 

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Posted in DVFA, food contamination, food handler, Food Hazard, Food Hygiene, 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, mold, Mold Toxin, Mould/Mold

Denmark – Mould/Mold formation in chili mayonnaise

Posted on November 23, 2022 by | Leave a comment

DVFA

Alma By G. ApS is recalling Salling Princip Chili Mayo and Premieur Chili Mayo, as mold has been found in some of the jars.

Updated on 23/11/2022 with new product and point of sale.

Recalled Foods , Published: November 3, 2022

Modified November 23, 2022
​​​​​​​​Which foods:
Salling Principle Chili Mayo
Best before date: 20-09-2023
Net weight: 175 g
Batch no. 2208314

Premieur Chili Mayo
Best before date: 20-09-2023
Net weight: 175 g Batch no
. 2208313

Sold in:
Salling Princip Chili Mayo: Bilka and Føtex stores
Premieur Chili Mayo: Netto stores
Company that revokes:
Alma By G. ApS, Industrivej 6F, 8660 Skanderborg ​
Cause:
The company has established that there is a risk of mold in the product.

Risk:

Mold formation makes the product unsuitable as food. 
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to return the products to the store where they were purchased or to discard them.

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Posted in DVFA, 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, mold, Mold Toxin, Mould/Mold

Research – Salmonella not detected on NZ poultry farms since September

Posted on November 23, 2022 by | Leave a comment

RNZ

Efforts to eradicate salmonella enteritidis from the poultry industry are on track with no properties under restricted movement controls.

The bacteria strain was first found in an Auckland hatchery in March last year.

Since then 14 sites tested positive for the strain, about 550 thousand birds have been culled and 130 people became unwell with the bacteria.

Salmonella enteritidis can cause abdominal cramps, diarrhoea, fever, headache and vomiting in people.

New Zealand Food Safety deputy director general Vincent Arbuckle said control efforts were paying off.

Salmonella enteritidis had not been detected on farm since early September and the last case detected in a human was May, he said.

“It’s almost a textbook example of the regulator working with the poultry industry and individual farmers, what was a pretty serious outbreak in 2021. Through careful work with the industry, we believe we’ve got a well contained now.

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Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, Salmonella in Chicken

Viet Nam – Mass food poisoning at Nha Trang school caused by Salmonella bacteria

Posted on November 23, 2022 by | Leave a comment

VN Express

Health officials confirmed over 600 students of Ischool in Nha Trang in the central province of Khanh Hoa were poisoned with the Salmonella bacteria that is sensitive to most antibiotics.

Khanh Hoa Health Department announced the cause four days after the mass food poisoning case on November 17. Among the victims, a 6-year-old boy died on Sunday en route to a HCMC hospital.

Doctor Doan Uyen Vy, an anti-poison expert of Cho Ray Hospital in HCMC, told VnExpress that Salmonella is a common culprit in many food poisoning cases from mild to severe.

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Posted in Death, Decontamination Microbial, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Kenya – Kebs seizes 3,000 bags of rice contaminated with aflatoxin

Posted on November 23, 2022 by | Leave a comment

The Star

The Kenya Bureau of Standards has seized 3000 bags of rice in Mombasa which it says is contaminated with aflatoxin.

Kebs said on Monday that the consignment was packaged in 25 kg bags.

“We seized the rice in Shimanzi and found it to be contaminated with a high aflatoxin content,” they said.

The rice, they said, was imported into the country.

Aflatoxin, according to the Center for Disease Control, is a fungal toxin that commonly contaminates maize and other types of crops including legumes such as peanuts.

“The contamination happens during production, harvest, storage or processing,” the centre says.

Exposure to aflatoxin is known to cause both chronic and acute hepatocellular injury.

“In Kenya, acute aflatoxin poisoning results in liver failure and death in up to 40 per cent of cases,” they say.

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Posted in Aflatoxin, Aflatoxin B1, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Temperature Abuse, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin

France – PURE CHAROLAIS BEEF DRY SAUSAGE 200 G – Listeria monocytogenes

Posted on November 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name FERNAND DUSERT
  • Model names or references CHAROLAIS BEEF DRY SAUSAGE 200 g.
  • Identification of products
    GTIN Batch Date
    3446484350281 2062228 Use-by date 22/11/2022
    3446484350397 2062228 Use-by date 22/11/2022
  • Packaging KRAFT BAG CARDBOARD BOX
  • Marketing start/end date From 05/09/2022 to 08/11/2022
  • Storage temperature Product to be stored at room temperature
  • Health mark FERNAND DUSERT
  • Geographic area of ​​sale Whole France
  • Distributors DISTRIBUTORS

Practical information regarding the recall

  • Reason for recall Listeria Monocytogenes count less than 10
  • 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 -Bacon ham with dry salt – Co-agulase Positive Staphylococci

Posted on November 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Charcuterie from Thur
  • Model names or references Bacon dry salted peasant ham, whole vacuum-packed, sold by the cut, item code 609 Dry-salted peasant ham bacon, vacuum-packed slice, self-service approx.
  • Identification of products
    GTIN Batch Date
    3760050065905 266 Use-by date between 14/11/2022 and 29/12/2022
    3760050066094 266 Use-by date between 07/12/2022 and 14/12/2022
    3760050066094 265 Use-by date 04/12/2022
  • Packaging Product sold vacuum-packed in self-service or in the traditional sliced ​​department
  • Marketing start/end date From 24/10/2022 to 14/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 68.040.001
  • Geographic area of ​​sale Whole France
  • Distributors Hypermarket Cora Colmar, La Cigogne (Marseille), Butchery Edel (Guewenheim), Butchery Himber (Illfurth), Butchery Maurice (Dol de Bretagne), Auchan Ferrette, Proxi Oberbruck

Practical information regarding the recall

  • Reason for recall Presence of coagulase-positive staphylococci
  • Risks incurred by the consumer Staphylococcus aureus (causative agent of staphylococcal poisoning)

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Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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, Staphylococcal Toxin, Staphylococcus aureus

France – SEMI-WHEAT FLOUR T110 – Mycotoxin – Ergot Aklaloids

Posted on November 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Cereals and baked goods
  • Product brand name MILL OF MONKS
  • Model names or references 25KG
  • Identification of products
    GTIN Batch Date
    3347431085334 210922 Date of minimum durability 30/04/2023
  • Marketing start/end date From 22/09/2022 to 29/09/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Whole France
  • Distributors ORGANIC retail stores

Practical information regarding the recall

  • Reason for recall Presence of ergot alkaloid above the MRL
  • Risks incurred by the consumer Other chemical contaminants

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Posted in Ergot, Ergot Alkaloids, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mycotoxin

France – Assortment of Italian charcuterie 120 g Monoprix Gourmet – Staphylococcal Toxins

Posted on November 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Monoprix Gourmet
  • Model names or references120g
  • Identification of products
    GTIN Batch Date
    3350033794573 150123 Date of minimum durability 15/01/2023
  • Packaging Plastic tray 120 g
  • Marketing start/end date From 07/10/2022 to 21/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark IT 550 L CE
  • Geographic area of ​​sale Whole France
  • Distributors MONO PRICE

Practical information regarding the recall

  • Reason for recall Detection of Staphylococcal Enterotoxins
  • Risks incurred by the consumer Other biological contaminants

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Posted in Bacterial Toxin, Enterotoxin, Enterotoxins, 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, Staphylococcal Toxin, Staphylococcus aureus, Toxin

France -Minced Beef Steak PARTHENAISE 5% and 15% – STEC E.coli O157

Posted on November 23, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name ANDRE BUTCHERS
  • Model names or referencesminced beef steak PARTHENAISE 5% and 15%
  • Identification of products
    Batch Date
    030001026 Use-by date 14/11/2022
  • Packaging Trays of 2 or 4 minced steaks in a protective atmosphere
  • Marketing start/end date From 09/11/2022 to 14/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 69.027.063 EC
  • Further information Oval tag identifying the PARTHENAISE breed
  • Geographic area of ​​sale Departments: AIN (01), ISERE (38), RHONE (69), SAONE-ET-LOIRE (71)
  • Distributors Butcher André (Rillieux, Vaulx en Velin, Isle d’Abeau, Champagne, Villefranche, Tignieu, Vinzelles, Bourg en Bresse)

Practical information regarding the recall

  • Reason for recall Self-monitoring detection of Escherichia coli O157:H7
  • Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

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Posted in E.coli O157, E.coli O157:H7, 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, STEC, STEC E.coli