Food Recalls: North America Jan. 10-16

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Food Recalls

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January 10-16, 2016 – The following items were (voluntarily) recalled in Canada and the United States:

Canada

  1. Allergen: undeclared wheat, sesame seeds, milk, soy, and sulphites in La Nougaterie Québecbrand nougats and marshmallows. Distributed in Ontario and Qué
  1. Allergen: undeclared egg in ChoripDong brand and Samhak brand frozen fish products. Distributed in New Brunswick, Ontario, Prince Edward Island, Québec, and possibly Nationwide.

United States of America

  1. Allergen: undeclared soy and anchovies in various Kermit Inc. Peddlin’ Rooster Barbecue Sauces. Distributed in Florida.
  1. Microbiological: Salmonella in one lot of Trader Joe’s Raw Cashew Pieces with the following code “BEST BEFORE 07.17.2016TF4.” Distributed in Connecticut, Delaware, Georgia, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Maine, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Vermont, Virginia, Washington, Washington D.C. and Wisconsin.
  1. Allergen: undeclared milk in Uncle Buck’s Fish Batter Mix – Original. Distributed Nationwide.

Sources:

http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/eng/1299076382077/1299076493846

http://www.fda.gov/Safety/Recalls/

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After completing her B. Sc. in Biochemistry and Biomedical Sciences, she stayed at McMaster University to pursue a Ph.D. where she studied the effects of small-molecules on Listeria monocytogenes biofilm development in collaboration with the CFIA. Following a brief stint as a Post-doc, she is currently a R&D Microbiologist at a pharmaceutical company and a Freelance Academic Proofreader for Crimson-Enago. She has received numerous awards and scholarships including the Faculty of Health Sciences Graduate Programs Outstanding Thesis Awards, Ontario Graduate Fellowship, Fred and Helen Knight Enrichment Award. Outside of science, she loves travelling and exploring new places as well as creating and experimenting with desserts.

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