Tag Archives: clostridium botulinum toxin

Canada – CFIA Recall – Liver Pate – Clostridium botulinum

Posted on January 15, 2014 by | Leave a comment

CFIACIFA

Webbers Food is recalling “Hausmacher” liver pâté from the marketplace because it may permit the growth of Clostridium botulinum. Consumers should not consume the recalled product described below.

The following product has been sold in glass jars with no label only from November 13, 2013 to December 5, 2013, inclusively, at the following locations in Nova Scotia:

  • Hammonds Plains Farmers’ Market, Hammonds Plains, Nova Scotia
  • Lunenburg Farmers’ Market, Lunenburg, Nova Scotia
Recalled products

Brand Name Common Name Size Code(s) on Product UPC
N/A “Hausmacher” liver pâté N/A N/A N/A
 What you should do
Check to see if you have recalled product in your home. Recalled product should be thrown out.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick. Symptoms can include nausea, vomiting, fatigue, dizziness, blurred or double vision, dry mouth, respiratory failure and paralysis. In severe cases of illness, people may die.

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Posted in Bacteria, CFIA, Clostridium botulinum, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall

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Canada – Whole Salted Fish – Clostridium botulinum

Posted on May 3, 2013 by | 1 comment

Health Canada

Health Canada is reminding Canadians that the consumption of certain whole salted fish products like fesikh, a traditional dish in the Egyptian community, represents an increased risk of botulism.

The fish used to make these specific salted fish dishes are not gutted before the ripening and salting process. This provides an opportunity for Clostridium botulinum bacteria that may be in the gut of the fish to grow and produce the toxins that cause botulism. These toxins are not eliminated by any smoking or drying of the end product. Refrigeration, freezing, washing, and open air or vacuum packaging will not make the fish safe. This applies to whole fish, fillets or parts.

The most recent botulism outbreak in Canada caused by the consumption of fesikh was in 2012. Internationally, the consumption of ungutted salted fish, including fesikh, has been linked to many cases of botulism.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled. Symptoms of botulism can include nausea and/or vomiting followed by one or more of: double vision, blurred vision, drooping eyelids, dry mouth, difficulty speaking, difficulty swallowing, weakness, respiratory failure and paralysis. In severe cases, death can occur. Symptoms generally begin 12 to 36 hours after eating a contaminated food, but they can occur as early as six hours or as late as 10 days after eating.

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Posted in CFIA, Clostridium botulinum, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Poisoning, Research

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Canada – Pumpkin Butter – Clostridium botulinum

Posted on November 20, 2012 by | Leave a comment

CFIA

The Canadian Food Inspection Agency (CFIA) and Birtch Farms and Estate Winery are warning the public not to consume the Birtch Farms and Estate Winery brand Pumpkin Butter because it may be contaminated with Clostridium botulinum. Toxins produced by these bacteria may cause botulism, a life-threatening illness.

The affected product, Birtch Farms and Estate Winery brand Pumpkin Butter, was sold in 110 ml and 250 ml jars. All lot codes are affected by this alert.

This product has been distributed in Ontario.

There have been no reported illnesses associated with the consumption of this product.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled. Consumption of food contaminated with the toxin may cause nausea, vomiting, fatigue, dizziness, headache, double vision, dry throat, respiratory failure and paralysis. In severe cases of illness, people may die.

The manufacturer, Birtch Farms and Estate Winery, Woodstock, ON, is voluntarily recalling the affected product from the marketplace. The CFIA is monitoring the effectiveness of the recall.

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Posted in Bacteria, CFIA, Clostridium botulinum, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall

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