A new case of Clostridium botulism from fish, a jump in hepatitis A illnesses and investigations ending in US and Canada are outbreaks reported recently.
Understanding how clostridia bacteria emerge from spores, germinate and go on to produce the toxin responsible for botulism has taken a step forward thanks to scientists from the Institute of Food Research (IFR).
A recall round-up covering the first full week in February takes us to France, Australia, USA, Canada, New Zealand, Norway, Belgium, Sweden, England and New Zealand.
This week in the recall round-up gallery the reasons behind food withdrawals takes us to Belgium, Germany, the UK, France, Hong Kong, Canada and Australia.
In the first weekly recall round-up of 2014, the reasons behind food recalls takes us to USA, England, Canada, New Zealand and Australia where we find E.coli, Listeria, Clostridium botulinum, product distributed before inspection and incorrect labelling...
Danone has terminated its existing supply contract with Fonterra and plans to sue the dairy exporter over the whey protein concentrate (WPC) Clostridium botulinum contamination scare that led to product recalls across Asia, Australasia and the Middle...
The journey to find the reasons behind food recalls this week takes us to Belgium, USA, Canada, and Australia where we aflatoxin levels, choking hazards, spoilage concerns and clostridium botulinum prompting action.
Danone has issued a profit warning for 2013 to account for the impact of Fonterra's recent whey protein concentrate (WPC) botulism scare, which the French dairy giant has claimed cost it around €170m ($230m) in sales.
Danone has confirmed that it is seeking around €200m ($270m) in compensation from Fonterra to cover the costs associated with the infant formula product recalls it ordered in response to the New Zealand-based dairy exporter's recent whey protein...
Health authorities investigating a botulism contamination in Loyd Grossman’s Korma sauce have found no evidence of the bacterium at the producer’s factory.
Jars of Loyd Grossman korma sauce have been cleared from UK supermarket shelves after two people who ate the product from one batch were hospitalised with botulism poisoning.
A voluntary recall of almond-stuffed olives potentially infected with botulism has been implemented in the US, following the hospitalisation of two people in Finland – one of whom died.
The international alert over botulism-contaminated food from France spread to the US over the weekend as federal authorities warned consumers not to eat tapenade made by the company La Ruche.
The Institute of Food Research (IFR) in the UK and the Nestle Research Centre in Switzerland have collaborated in the development of a new method for detecting spores of non-proteolytic Clostridium botulinum.
A technique to detect Clostridium botulinum in food products can deliver results in three hours as opposed to the four day delay associated with traditional methods, claims Leatherhead Food International (LFI).
UK scientists are offering food processors risk assessments to help
them determine how to keep their products from becoming botulism
producing factories.
EFSA scientific experts tackle the presence of harmful foodborne
bacteria Clostridium perfringens and C. botulinum,
compiling an opinion on the risk these spore-forming bacteria pose.
