Rotavirus in oysters from France in the Netherlands
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, Food Virus, RASFF, Rotavirus, Virus
Wheat bran infested with moulds from Ukraine in Poland
Salmonella in dog chews from South Africa in the Netherlands and Belgium
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Decontamination Microbial, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Salmonella, Pet Food Testing, RASFF, Salmonella, Salmonella Dog Food
In relation to the alert for the presence of Listeria monocytogenes in liver sausage, communicated on September 30, it is reported that the product involved, in addition to being marketed under the CHACINAS EL BOSQUE brand, has been marketed under the brands HERMANOS GOMEZ JIMENEZ DE VILLAMARTIN and THE IBERIAN BACKSTAGE. In all cases, the affected lot is 120922 and the best-before date is 12/03/2023.
The updated data for the products involved are:
The distribution of the product has been made in certain locations in Andalusia and in an establishment in Barcelona.
As a precautionary measure, people who have the above product at home are advised to refrain from consuming it and gnaw it at the point of sale.
If you have consumed this product from the affected batch and have symptoms compatible with listeriosis (fever, headache, vomiting or diarrhoea), it is recommended to go to a health centre.
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
The affected products are being recalled from the marketplace due to possible Listeria monocytogenes contamination.
The recalled products have been sold in Ontario and Quebec and may have been distributed in other provinces and territories.
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.
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
Yamaguchi Prefecture announced on 26 Sep 2022 that 46 residents of 2 elderly facilities run by the social welfare corporation Midoriyamakai in Furukawa-cho, Kudamatsu City developed foodborne illness caused by Clostridium perfringens. They complained of diarrhea and abdominal pain, but all but one with a chronic illness have recovered.
According to the prefecture, the 2 facilities are Gran Terrace Kudamatsu Chuo, a care house, and Hoshi Terrace, a special nursing home for the elderly. On 17 Sep 2022, a total of 109 residents and staff of the 2 facilities were served breakfast prepared by the Midoriyamakai-run school lunch facility. It is said that 46 people developed symptoms from the evening of the same day to 18 Sep 2022.
The prefectural government determined that the simmered food was the source of the illness, as Clostridium perfringens was detected in the simmered komatsuna (Japanese mustard spinach) and deep-fried fish cakes served for breakfast.
Posted in Clostridium, Clostridium perfringens, 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 |
|---|---|---|
| 662130002 | T21274 | Best before date 06/30/2023 |
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
There were colonies of mold on the surface of the food. Food is not considered safe if it shows signs of spoilage.
The sample was taken from the loaded package. Unsuitable storage temperatures of this product were not detected during the inspection. The food did not have an expired minimum durability date.
| Batch: | L0852029538 |
| Best before date: | 07/08/2022 |
| Producer: | MP Krásno as, Hranická 34, Valašské Meziříčí |
| Country of origin: |  Czechia |
| Date of sample collection: | 29/07/2022 |
| Reference number: | 22-000437-SZPI-CZ |
As part of a program to reduce numbers of the human pathogen Campylobacter on retail chickens twenty-two broiler processing lines, representing over 90% of United Kingdom (UK) production, were characterized by enumerating Campylobacter on pooled neck skins after the exsanguination, scalding, defeathering, evisceration, crop removal, inside-outside washing, and air-chilling stages of processing. Sixteen of the processing lines investigated showed significant (p<0.05) reductions in Campylobacter numbers because of carcass scalding. However, in all these lines, the following defeathering stage caused a significant increase in Campylobacter contamination that effectively negated the reductions caused by scalding. On four processing lines, primary chilling also caused a significant reduction in numbers of Campylobacter. On three lines, there was a significant microbiological benefit from inside-outside (I/O) washing. The stages where Campylobacter numbers were reduced require further investigations to determine the specific mechanisms responsible so that the observed pathogen reductions can be optimized, and more widely implemented. The transfer of up to 4 log cfu Campylobacter per gram of neck skin from a colonized flock to a following uncolonized flock was observed. The cross contamination was substantial and still detectable after 5,000 carcasses from an uncolonized flock had been processed. The numbers of Campylobacter recovered from the uncolonized flocks were highest on the first of the uncolonized birds to pass along the line and, in general, numbers fell as more uncolonized birds were processed. Air sampling recovered low numbers at the processing stages monitored, indicating that airborne transmission was unlikely to be the primary transfer mechanism operating for cross-contamination between flocks.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Retailer Campylobacter Survey
