The Ministry of Health (MOH) and the Singapore Food Agency (SFA) are investigating two incidents of gastroenteritis affecting a total of 284 persons who reported gastroenteritis symptoms after consuming food prepared by Rasel Catering Singapore Pte Ltd between 8 and 16 November 2022. They either sought outpatient treatment, self-medicated, or recovered without treatment. None were hospitalised.
| GTIN | Batch | Date |
|---|---|---|
| 3760138824059 | BATCH TA0366 | Date of minimum durability 30/04/2024 |
| 3760138822185 | BATCH EH1666/EH1728 | Date of minimum durability 30/04/2024 |
| 3760138820389 | BAG LOT EH1666 / EH1728 | Date of minimum durability 30/04/2024 |
| 3760138820372 | BAG LOT EH1666 / EH1728 | Date of minimum durability 30/04/2024 |
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
| GTIN | Batch | Date |
|---|---|---|
| 3760138823342 | Jar Set TA0365/TA0378 | Date of minimum durability 30/05/2024 |
| 3760138823090 | Jar Set TA0365/TA0378 | Date of minimum durability 30/05/2024 |
| 3760138822338 | Bag Lot EH1683/EH1708/EH1725 | Date of minimum durability 30/05/2024 |
| 3760138820815 | Bag Lot EH1683/EH1708/EH1725 | Date of minimum durability 30/05/2024 |
| 3760138820822 | Bag Lot EH1683/EH1708/EH1725 | Date of minimum durability 30/05/2024 |
Posted in Bacillus, 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
Do not consume, use, sell, serve, or distribute recalled products
The affected product is being recalled from the marketplace because it may permit the growth of Clostridium botulinum.
The recalled product has been sold in Quebec.
Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick. Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking, including slurred speech, and a change in sound of voice, including hoarseness. Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.
Posted in Clostridium, Clostridium botulinum, 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
Pork and beef hot dog sausages
Goldschmaus Natur GmbH & Co. KG Industriestrasse 10 – 12 49681 Garrel
Positive finding of Listeria monocytogenes
Listeria
A listeria disease usually manifests itself within 14 days after infection with diarrhea and
fever. Pregnant women, the elderly and people with a weakened immune system in particular
can develop more severe illnesses with blood poisoning and meningitis. In
pregnant women, even without symptoms, the unborn child can be harmed.
Anyone who has eaten this food and
develops severe or persistent symptoms should seek medical attention and report possible Listeria infection.
Pregnant women who have eaten this food should seek medical
treatment and advice even if they have no symptoms. For other people without symptoms, this is not
sensible.
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
Crustaceans are popular seafood items worldwide owing to their rich nutritional value, unique tastes, and their incorporation in a variety of cuisines. There has been a great concern about the safety of crustaceans for human consumption being more prone to hazardous contaminants due to their exposure to diverse habitats and unhealthy farming and handling practices. These hazards can arise from chemical contaminants such as heavy metals, environmental pollutants, and biotoxins or biological sources, that is, pathogenic microbes and parasites. The different types of chemical contamination of crustaceans as well as biological hazards are reviewed as major part of this review. Although there are many reviews on contaminants in fisheries, nothing is traces to crustaceans. The current review compiles the food safety hazards of crustaceans arising from both chemical and biological origins and their impact on human health in farmed versus wild origins. The different methods of contaminants detection, viz. microbiological, molecular, and analytical methods, as well as control measures viz. cooking and processing methods that can be implemented to safeguard consumer safety are also reviewed. Future perspectives have been raised toward HACCP protocol implementation during handling, processing, and storage of crustaceans and posing real-time freshness monitoring tools such as intelligent packaging.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, Food Technology, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
In this study, we developed a mathematical model to describe the fate of Bacillus cereus in Saengsik, a powdered ready-to-eat food with reduced moisture content, and to estimate the probability of B. cereus infection from Saengsik consumption, using quantitative microbial risk assessment (QMRA). The isothermal kinetic behavior of B. cereus was analyzed as a function of temperature (5–40°C). Bacterial cell counts were fitted to the Weibull model using GinaFit, and the obtained delta values (required time for the first decimal reduction) for each temperature were 128.3–17,124.1 hr and concave (ρ < 1) were observed under all experimental conditions. The obtained delta values were analyzed using the Davey model as a function of temperature, and the performance of the developed model of survival of B. cereus was appropriate based on the validation parameters (Bf, Af, and RMSE) within the acceptable range. QMRA model was developed using data on the prevalence and concentration of B. cereus along with time and temperature along the retail-to-consumer steps. Using a baseline model with the currently available data, the probability of B. cereus infection was zero. These results provide useful information for the risk assessment and management of microbial risk in foods, especially those with very low-moisture content.
| GTIN | Batch | Date |
|---|---|---|
| 4260065870994 | L09 E22 | Use-by date 05/31/2024 |
