Het Dischhof decided as a precaution to withdraw from the sale of several lots of soft cheese “Keiems Bloempje natuur” and “Keiems Bloempje puts Kruiden.” The reason for this withdrawal is the presence of Listeria monocytogenes.
Recall – English
Posted in Bacteria, Food Safety, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall
Tagged food, restaurants, soft cheese
HACCPEUROPA – Full Article
Norovirus causes more than half of all food-borne illnesses in the United States, and is the second greatest source of reported food borne illness outbreaks in the European Union. A norovirus is a small virus that contains RNA and is surrounded by a protein coating. By sequencing the RNA, scientists have discovered that there are many different types of norovirus. Originally, strains were named based on the city in which they were first identified. Thus, one common strain used to be called Norwalk virus. Based on genetic typing, we now know that there are at least 25 different strains of norovirus that affect humans.
A recent study found that grape seed extract could reduce the infectivity of Norovirus surrogates.
Researchers from Ghent University, Belgium have shown that grape seed extract does so by denaturing the capsid protein, which is the coat of the virus, thereby disabling the virus.
In the study, the researchers observed that under treatment with grape seed extract, at low doses, the spherically-shaped murine (mouse) norovirus-1 coat proteins clumped, and showed obvious deformation and inflation. At higher doses, the researchers saw no coat proteins, only protein debris. This provides evidence that grape seed extract could effectively damage the norovirus capsid protein, which could reduce viral binding ability and infectivity accordingly.
At least 39 people fell ill with Norovirus infections after eating at a restaurant in central Illinois last week, according to the local health department.
All of those sickened were among a group of 80 people who attended an end-of-year banquet for a high school soccer team at Alexander’s Steakhouse in Peoria, IL October 28, reported the Peoria Journal Star.
Though the restaurant served a total of 1,100 meals the weekend the banquet was held, no patrons other than those who attended the banquet contracted the virus.
Victims experienced typical symptoms of Norovirus infection, including vomiting, diarrhea and abdominal cramps.
RASFF – 
Salmonella spp. (presence /25g) in curry powder from the Netherlands
Posted in Bacteria, Campylobacter, EFSA, Eurofins Laboratories, Microbiology, Research, Salmonella
Tagged restaurants, salmonella
The Canadian Food Inspection Agency (CFIA) is warning the public not to consume, sell or serve the food products described below because the products may be contaminated with Salmonella.
These recalls are part of an ongoing food safety investigation. This recall of peanut butter products in Canada is related to the expanding peanut butter product recall in the USA by Sunland Inc. due to possible Salmonella Bredeney contamination.
The following products are affected by this alert:
| Brand | Product | Size | UPC | Best By dates / Lot Codes |
Distribution |
|---|---|---|---|---|---|
| Sunland Inc. | Raw In Shell Peanuts | 25 lb Bulk | Item# 10108 | Oct.12, 2012 to Oct.12, 2013 | ON (Certain stores) |
| PureFit | Peanut Butter Crunch bars | 56.7 g | 8 12787 00100 8 | 1 March 2013*; 12 July 2013 |
National |
| PureFit | Peanut Butter Crunch | Box of 15 | 8 12787 00200 5 | 1 March 2013*; 12 July 2013 |
National |
RASFF – Salmonella in Frozen Beef Fat in Italy sourced in Lithuania
RASFF – Aflatoxin in Ogi in the UK sourced in Nigeria.
RASFF – Salmonella in Turkey Breast Fillets in Denmark sourced in Poland
Denmark– Yeast Growth in Lactose Free Youghurts causing blowing
Denmark – Campylobacter in Frisee Salad
France – Salmonella in Ham Burgers in France
Posted in Aflatoxin, Bacteria, Campylobacter, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Microbiology, Mycotoxin, Pathogen, RASFF, Recall, Salmonella
Tagged aflatoxin, campylobacter, food, frozen beef, restaurants, turkey breast
The restaurant will not be allowed to reopen until health officials are confident the public is no longer at risk.
Out of the utmost caution and care for our customers, Nina International of Hyattsville, MD is initiating a voluntary recall of its brand of Ground Hot Pepper, 5oz, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonellacan result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Ground Hot Pepper was distributed in MD, Washington, DC and VA and reached consumers through African and ethnic retail food stores. The product is in a 5oz, clear plastic container, and inscribed with “Nina International, The Best Brand” and “Ground Hot Pepper, Chillies, All Natural.” It has a yellow seal with a red “Nina” inscription and the barcode is 745851004004.
Nina International is issuing this voluntary recall to minimize the risk to the public health. No related illnesses have been reported to date in connection with this problem.
The recall was as the result of a routine testing program which revealed that the finished products contained the bacteria. The company has ceased the distribution of the product as we continue to identify the source of the problem.
Posted in Bacteria, Eurofins Laboratories, FDA, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall, Salmonella
Tagged food, restaurants, science
FoodWorld 