Food Recalls Food Recalls: North America June 26 – July 2, 2016

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Food Recalls

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June 26 – July 2, 2016 – The following items were (voluntarily) recalled in Canada and the United States:

Canada

  1. Allergen: undeclared mustard in Nirav brand Sweet Mango Pickle and Sweet Lemon Pickle. Distributed in Ontario.
  1. Microbiological: Clostridium botulinum in Fjord Laks brand Irish Smoked Salmon, Royal Smoked Empereur Gravlax Marinated Smoked Salmon, and Smoked Rainbow Trout (if sold refrigerated). Distributed in Quebec.
  1. Allergen: undeclared egg in Asian Legend brand Fried Noodles with Shredded Beef and Fried Noodles with Shredded Pork. Distributed in Ontario.

United States of America

  1. Allergen: undeclared peanuts Cumberland Farms Sea Salt Caramel Delights Flavor of Cumberland Farms Premium Chocolate Treats. Distributed nationwide.
  1. Microbiological: coli O121 in General Mills Gold Medal, Wondra, and Signature Kitchens Flour. Distributed nationwide.
  1. Allergen: undeclared milk in Eastland Food Corp Euro Custard Cake. Distributed in Connecticut, Illinois, Massachusetts, Maryland, Maine, North Carolina, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Virginia, Vermont, and West Virginia.

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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