08/18/2020 • Product recalls • Alerts
| Last name | Seafood paella |
| Mark | Brewery Homemade flavors |
| Unit | 500 g |
| Bar code | 5400131198495 |
| Best before date (DLC) | 08/22/2020 |
| Lot | 20.32.0003 |
Danger : Bacillus cereus
Bacillus cereus can cause symptoms such as vomiting and diarrhea within 16 hours of consumption.
Sale in Luxembourg by: MATCH
A sale by other operators cannot be excluded.
Source of information: Official control
Communicated by: Government Commission for Quality, Fraud and Food Safety .
This study investigated the bacterial contamination levels in ready-to-eat fresh raw beef, Saeng-go-gi in Korean, sold in restaurants. A total of 462 samples were analyzed by performing an aerobic bacterial plate count, a coliform count, and an Escherichia coli O157:H7 count. Aerobic bacterial plate counts of fresh raw beef obtained from Seoul, Cheonan, Daegu, Gunsan, and Gwangju retail store restaurants were 6.46, 6.89, 6.39, 6.58, and 6.67 log CFU/g, respectively, and coliforms were 4.05, 4.97, 4.76, 3.62, and 3.32 log CFU/g, respectively. Among the 462 assessed samples, suspected E. coli O157:H7 colonies were found in 32, 24, 20, 22, and 16 samples obtained from Seoul, Cheonan, Daegu, Gunsan, and Gwangju, respectively. The identity of these isolated colonies was further assessed by using a latex agglutination kit. The agglutination assay data showed that the isolates were not E. coli O157:H7. The data from this study could be used to design better food handling practices for reducing foodborne illnesses linked to fresh raw beef consumption.
Posted in Uncategorized
Tagged bacterial contamination, Escherichia coli O157:H7, plate count, raw beef
Bacterial contamination was being blamed Monday for an outbreak of foodborne illness following the popular Burger & Beer Bash in Westchester County earlier this month.
The county Health Department said Monday that the campylobacter bacterium was to blame for the outbreak at the June 6 outdoor food festival at the Kenisco Dam in Valhalla.
The bacterium was identified through tests on samples from several people who got sick at the event. The department did not specify exactly how many people were sickened.
But health officials have not determined the source of the bacteria, since most attendees ate food from many of the 30 different vendors at the event, the department said. The department has launched an investigation and has been interviewing people in an effort to trace the source.
Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Microbiology, outbreak, Pathogen
Tagged bacterial contamination, county health department, environment, science
One in five supermarket chickens is contaminated with the food poisoning bacteria campylobacter, an investigation has found.
The study of chicken samples from nine supermarkets by the Which? consumer group found 18% were contaminated with campylobacter and 17% were contaminated with listeria, with 4% containing levels of the latter classed as “high” by the Food Standards Agency (FSA). Salmonella was present in 1.5% of samples.
The watchdog tested 192 samples of whole chickens and chicken portions – standard, free range and organic and all reared in the UK – from Aldi, Asda, The Co-operative, Lidl, Marks & Spencer, Morrisons, Sainsbury’s, Tesco and Waitrose in March. Bacterial contamination was found in samples from each of the retailers.
The headline in the Sun Newspaper was a little more graphic!
The Telegraph had a view as well.
FoodWorld 