Product Category
Food
Product subcategory
Meats
Product brand name
Unbranded
Model names or references
Carrot Rillette
Product identification
GTIN
0209118000000
Packaging
Sales in the delicatessen section
Start/End of marketing date
From 04/11/2024 to 09/11/2024
Storage temperature
Product to be kept in the refrigerator
Geographic area of sale
Audun-le-Roman 54
Distributors
E.Leclerc Center Audun-le-Roman (54)
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Listeria, Listeria France, Listeria monocytogenes
Product Category
Food
Product subcategory
Soups, sauces and condiments
Product brand name
U FLAVORS
Model names or references
Cooked chickpea hummus & sesame seed paste U SAVEURS 175g
Product identification
GTIN Batch Date
3256220875370 11/12/2024 Expiry date 11/12/2024
Packaging
175 g tray
Storage temperature
Product to be kept in the refrigerator
Geographic area of sale
West and South East of France
Distributors
U STORES
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Salmonella
| Name | Smoked Salmon Fleece |
| Brand | Nun |
| Barcode | 5425016571842 |
| Use-by date (UBD) | 10/11/2024 – 17/11/2024 |
| Batch | 72973, 573258, 573547, 573814, 574124, 574371 |
| Name | Smoked Salmon Wrap |
| Brand | Nun |
| Unit | 200 g |
| Barcode | 5425016572085 |
| Use-by date (UBD) | 10/11/2024 – 17/11/2024 |
| Batch | 572970, 573256, 573545, 573811, 574121, 574369 |
Distribution possible in different points of sale in Luxembourg.
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Listeria, Listeria monocytogenes, Listeria Smoked Fish
The UK Health Security Agency (UKHSA) has explained its role in investigating the case of a woman who died following an E. coli infection after being criticized in a coroner’s report.
An inquest concluded that Laura Farmer died from a stroke caused by an E. coli infection.
Following a diarrheal illness about 10 days earlier, the 46-year-old was admitted to University College Hospital in April 2024. She was diagnosed with hemolytic uremic syndrome (HUS) caused by Shiga toxin-producing E. coli (STEC). When thought to be in the recovery phase, she suffered an unexpected stroke and died.
Clostridium perfringens has been confirmed as the cause of more than 100 students falling ill at a university in New Zealand.
Health New Zealand and the Ministry for Primary Industries (MPI) investigated the outbreak among pupils at the University of Canterbury’s University Hall in Christchurch. Students fell ill a few weeks ago during the end-of-year exam period.
Laboratory testing and survey data confirmed New Zealand Food Safety’s theory that the outbreak was likely caused by unsafe preparation of shredded chicken served to students as part of a meal.
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, MPI
QUEBEC CITY , Nov. 15 , 2024 The Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), in collaboration with the Food Inspection Division of the City of Montreal and the company Exo-Fruits, located at 5192, chemin de la Côte-des-Neiges, in Montreal, is warning the public not to consume the products listed in the table below, as they have not been stored in a manner that ensures their safety. In fact, the retailer did not follow the manufacturer’s instructions regarding the method of storing the products, which could promote the proliferation of the bacteria Clostridium botulinum .
|
Product name |
Format |
Target lot |
|
VEGAN CHICKEN SOUP |
1 L |
Units sold |
|
VEGAN VEGETABLE SOUP |
The products that are the subject of this warning were offered for sale until November 15, 2024, and only at the establishment designated above. The products were packaged in a glass jar with a metal lid and sold at room temperature.
The operator is recalling the products in question. It has agreed with the MAPAQ and the Food Inspection Division of the City of Montreal to issue this warning as a precautionary measure. In addition, people who have one of these products in their possession are advised not to consume it. They must return it to the establishment where they purchased it or throw it away.
Even if the affected products do not show signs of spoilage or have a suspicious odor, they could be a breeding ground for Clostridium botulinum bacteria . Food contaminated with the toxin from this bacteria can cause the following symptoms when ingested: facial paralysis, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, and impaired vision and speech. In severe cases, the illness can be fatal.
It should be noted that no cases of illness associated with the consumption of these foods have been reported to MAPAQ to date.
Posted in Clostridium, Clostridium botulinum, food recall, mapaq, product recall, Recall
Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
WITHOUT
Model names or references
SARDINE FILLETS
Product identification
Batch
343040270
Packaging
RETAIL
Start/End of marketing date
From 05/11/2024 to 08/11/2024
Storage temperature
Product to be kept in the refrigerator
Additional information
SARDINE FILLETS SOLD FROM NOVEMBER 5 TO 8
Geographic area of sale
SARTHE
Distributors
INTERMARCHE LE MANS BEAUREGARD
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Histamine
Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
Pierucci
Model names or references
Sheep’s Tomme 200 g portion
Product identification
Batch
9114 appearing on the back label
10094 appearing on the back label
Packaging
Under film
Start/End of marketing date
Since 09/11/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 2B 346 003 CE
Geographic area of sale
Whole France
Distributors
GMS, retail stores
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes
New Zealand Food Safety (NZFS) is advising the public not to collect or consume shellfish gathered from an area of the Bay of Plenty due to the presence of paralytic shellfish toxins.
“Routine tests on tuatua from Waihi Beach have shown levels of paralytic shellfish toxins more than double the safe limit,” says NZFS deputy director-general Vincent Arbuckle.
The warning extends from the southern end of Pauanui Beach down to the entrance of Tauranga Harbour, by Mount Maunganui. The warning also includes Tauranga Harbour.
“Please do not gather and eat shellfish from this area because anyone doing so could get sick.
“Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes) and Cook’s turban. Kina are still safe to eat.
“It’s also important to know that cooking the shellfish does not remove the toxin.”
Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to 3 hours of eating and may include:
Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process. Finfish are not affected by this public health warning, but we advise gutting the fish and discarding the liver before cooking.
NZFS has had no notifications of associated illness.
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
“NZFS is monitoring shellfish in the region and will notify the public of any changes to the situation, says Mr Arbuckle.
Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by NZFS to ensure they are safe to eat.
For further information and general enquiries, call MPI on 0800 00 83 33 or email info@mpi.govt.nz
For media enquiries, contact the media team on 029 894 0328.
Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
Flavors of our Regions
Model names or references
Half-Reblochon from Savoie AOP
Product identification
GTIN Batch Date
14334035219837 C42840469 Minimum durability date 11/11/2024
Packaging
Plastic film
Start/End of marketing date
From 10/11/2024 to 11/11/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR 74 289 050 CE
Geographic area of sale
see list of stores in PJ
Distributors
some Lidl supermarkets see list of stores attached
Posted in E.coli, food recall, product recall, Recall, STEC, STEC E.coli
FoodWorld 