Springfield Smoked Fish of Springfield, Ma.is recalling its 1lb. packages Pre-sliced Nova Salmon because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea.
The recalled packages were distributed to customers in Rhode Island and Connecticut through retail stores.
The product comes in a 1lb, clear plastic package marked with lot # 42173 on the back of the package and with an expiration date of 12/22/17. UPC 811907018018.
No illnesses have been reported to date in connection with this problem.
This issue was identified after FDA product sampling identified Listeria monocytogenes in the product.
The production of the product has been suspended while FDA and the company continue to investigate the source of the problem.
Consumers who have purchased the 1lb packages of the pre-sliced Nova Salmon are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-413-737-8693. Monday through Friday 8 am – 5 pm.
We pledge to do our bit to cut campylobacter food poisoning in half….see the web page!
Posted in Uncategorized
Tagged campylobacter, chicken, food poisoning, food standards agency, frozen chicken, fsa
KDLG – KNOM, Nome: Three people have contracted botulism after eating separate batches of fermented seal flipper in Koyuk.
Thailand health officials issued a warning Sunday advising the public against the consumption of contaminated boiled bamboo shoot that are packaged in plastic bags or buckles due to a botulism risk.
The Minister of Public Health, Rajata Rajatanavin has advised the public to re-boil bagged or buckled boiled bamboo shoots prior to consumption for 15 minutes, in order to get rid of Clostridium botulinum bacteria.
He has said that these toxins can be easily destroyed after boiling the food for 15 minutes. However, boiled bamboo shoots with unusual package, color, or smell, should not be consumed, and advises the public to get rid of it by burying it.
Posted in Uncategorized
Tagged botulism, clostridium botulinum, food poisoning, Food Safety, FOOD TESTING, foodborne illness, toxins
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| Details |
Food Safety Law is the overarching food regulation in China, which is formulated to assure food safety and safeguard people’s health and life. |
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| contents |
Chapter 1: General Principles
Chapter 2: Food Safety Risk Surveillance and Assessment
Chapter 3: Food Safety Standards
Chapter 4: Food Production and Trading
Section 1: General Provisions
Section 2: Process Control of Production and Trading
Section 3: Label, product description and advertisement
Section 4: Special Foods
Chapter 5 Food Inspection
Chapter 6: Food Import and Export
Chapter 7: Handling of Food Safety Incidents
Chapter 8 Regulatory Work
Chapter 9: Legal Liabilities
Chapter 10: Supplementary Provisions
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Posted in Uncategorized
Tagged food poisoning, Food Safety, FOOD TESTING, foodborne illness, microbiology
Researchers have established how clostridia bacteria emerge from spores. This could help them understand how these bacteria germinate and go on to produce the deadly toxin responsible for botulism, a lethal form of food poisoning, or cause food spoilage.
Researchers studying a dangerous type of bacteria have discovered that the bacteria have the ability to block both their own growth and the growth of their antibiotic-resistant mutants. The discovery might lead to better ways to fight a class of bacteria that have contributed to a growing public health crisis by becoming increasingly resistant to antibiotic treatments.
Posted in Bacteria, Clostridium botulinum
Tagged clostridium botulinum, food poisoning, Food Safety, FOOD TESTING, spores
Salmonella can bind to the leaves of salad crops including lettuce and survive for commercially relevant periods. Previously studies have shown that younger leaves are more susceptible to colonization than older leaves and that colonization levels are dependent on both the bacterial serovar and the lettuce cultivar. In this study, we investigated the ability of two Lactuca sativa cultivars (Saladin and Iceberg) and an accession of wild lettuce (L. serriola) to support attachment of Salmonella enterica serovar Senftenberg, to the 1st and 5–6th true-leaves and the associations between cultivar-dependent variation in plant leaf surface characteristics and bacterial attachment. Attachment levels were higher on older leaves than on the younger ones and these differences were associated with leaf vein and stomatal densities, leaf surface hydrophobicity and leaf surface soluble protein concentrations. Vein density and leaf surface hydrophobicity were also associated with cultivar-specific differences in Salmonella attachment, although the latter was only observed in the older leaves and was also associated with level of epicuticular wax
Hannaford Supermarkets and Superior Nut and Candy are recalling pine nuts because they may be contaminated with Salmonella bacteria. No illnesses have been reported to date in connection with the consumption of this product.
Routine testing by the FDA discovered the pathogenic bacteria in one package of the pine nuts.
Think about the most important thing you put in your body, water and food! When you go out to your favorite restaurants you think of a fun and delicious time, but do you think about the possible negatives?
Did the employees wash their hands frequently? If they did, did they do it right and follow the correct procedures? Did the wait staff wash their hands? How about the cook? Are you at risk of food poisoning? Just how sanitary is that cooking and prep area and how sanitary is the staff?
With the SaniTimer®, you can show your employees and patrons to your food establishment that you care! Whether it is your own private restaurant or a commercial kitchen, cleanliness is king!
With e.coli, norovirus and other common contaminants, you have to be extra sure you are not spreading bacteria into food that your patrons and employees are putting in their body! Food poisoning will kill your reputation quicker than a bullet! Do not hesitate, and get the SaniTimer® today! Get it installed at all your food prep and kitchen hand washing sinks immediately to show patrons and employees that you care!
If not only for those reasons alone, do it to meet the health codes and regulations set forth by local, county, state, and US health authorities! Put your employees on the clock for hand hygiene so that hand washing is done as fast and efficiently as possible as directed by the Center For Disease Control and health agencies nationwide! Done right the first time, and every time!
PLEASE CLICK HERE TO READ OUR WRITE UP IN FOODSAFETYMAGAZINE.COM ! CLICK HERE TO READ ABOUT HOW HAND HYGIENE VIA SOAP AND WATER IS BETTER THAN HAND SANITIZERS!
Posted in Uncategorized
Tagged employees, food establishment, food poisoning, hand washing
FoodWorld 