Food Recalls: North America Apr 3– Apr 9, 2016

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Food Recalls

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April 3– April 9, 2016 – The following items were (voluntarily) recalled in Canada and the United States:

Canada

  1. Microbiological: Listeria monocytogenes in Vegajardin brand Murcia al Vino Cheese. Distributed in British Columbia.
  1. Microbiological: Listeria monocytogenes in Fjord Laks brand Gravlax – Marinated Salmon (Dill sauce included). Distributed in Quebec.
  1. Allergen: undeclared egg in Choripdong brand frozen seafood products. Distributed in Ontario and Quebec.

United States of America

  1. Microbiological: Clostridium botulinum in WD Import and Export Inc. Dried Yellow Fish. Distributed in New York City.
  1. Microbiological: Listeria monocytogenes in Fresh from Texas cut fruit packages containing apples. Distributed by H-E-B stores in Texas.
  1. Allergen: undeclared milk in Granna’s LLC French Toast with diced potatoes and mandarin oranges. Distributed in Oklahoma.
  1. Allergen: undeclared hazelnuts in Michel et Augustin Inc. Petites Baguettes Butter Cookies Dark Chocolate. Distributed in New York City.
  1. Allergen: undeclared shellfish in Progressive Gourmet Inc. Taste of Inspirations Edamame Rangoon. Maine, Massachusetts, New Hampshire, New York, and Vermont.

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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