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    You can get food poisoning from all types of meat. Chicken and beef are the most consumed meats and are a high risk of causing food poisoning. Meat contamination can occur during processing, manufacturing, or preparation if mishandled. Common bacteria contamination includes salmonella and E.coli.

    Last updated: March 14, 2024

    Product: Meat

    Norvida has issued a recall for its product, John's mixed minced meat, due to the detection of Salmonella. The product has been distributed through COOP stores.

    The recall specifically targets John's Blandfärs 500g, with best before dates of 15/03/2024 and 16/03/2024. The affected batches carry the codes... See More 1041 or 1051. The potential health risk was identified during the supplier's own inspection process.

    The discovery of Salmonella was made during routine sampling within the supplier's self-monitoring system. Norvida is currently working with the supplier to investigate the incident and ensure future preventive measures.

    In case you are experiencing Salmonella symptoms such as diarrhea, abdominal cramps, and fever, it is important to report it. It can help to detect & resolve outbreaks early and prevent others from being harmed, and it enables better surveillance. If symptoms persist, seek medical care.

    Source: norvida.se
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    6


    Suspected food poisoning. Symptoms: Diarrhea, Nausea, Cramps, Chills, other: Dizziness
    Suspected source: Urbana Walmart deviled egg potato salad or Ekeridge hot dogs, from same store.
    Onset: 4 to 12 hours
    Duration: other: So far in the immediate stage
    Sick: Me
    Additional information: Should have known not to... See More buy the food. Some cheese packages were bulging with air. Some packs of hot dogs were green. Sticky smelly meat juice was on most of them. Some foods in deli didn't even feel cold. Place was trashed. Open and consumed drink containers on shelves. What was I thinking???? This location has been especially problematic. Meat was literally green on the shelf. | Symptoms: Diarrhea, Nausea, Cramps, Chills, Dizziness See Less
    39


    Suspected food poisoning. Symptoms: Diarrhea, Nausea, Vomiting, Stomach Pain, Cramps
    Suspected source: Lo mein and vegetables with broccoli and meat
    Onset: 4 to 12 hours
    Duration: 12 to 24 hours
    Sick: Me | Symptoms: Diarrhea, Nausea, Vomiting, Stomach Pain, Cramps See Less
    775


    Ate BBQ crab meat and symptoms started almost immediately with stomach cramps and the diarrhea started 6 hours later and is still prevent 96 hours later | Symptoms: Diarrhea, Cramps See Less
    1


    Closure Date: 03/04/2024

    Violations:
    - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over cheese. Reach in cooler across from produce walk-in. **Warning**

    - High Priority - Sewage/wastewater backing up through floor drains. Three compartment sink for thawing meats, drains... See More are backing up on the floor into prep area and around wall into cook line area. Sewage water is flowing on floor where employees are working and standing. Drain overflowing from grease trap area where hand sink use to be installed. **Admin Complaint**

    - High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am . Stop sale operator discarded. Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well. **Warning**

    - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well. **Warning**

    - High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am . Stop sale operator discarded. **Warning**

    Source: Florida Department of Health
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    711


    "I liked this place, to be honest. I come here every time I visit Barcelona, though I knew it's not the cleanest and I've adjusted my expectations accordingly. But this is too much! They brought someone else’s raw meat on my bread!!!! So dirty and it was... See More raw meat.

    When I asked about it, the staff just said, "No problem."

    Even though I've lowered my expectations, this is still too much for me and now I am sick from food poison. | Symptoms: Vomiting
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    136


    I mobile ordered lunch on Sunday March, 3 2024 around 2 PM. I have a gluten sensitivity so ordered a Grilled chicken sandwich from their GF menu. I was the only person to eat the sandwich and by Tuesday I was extremely ill. I ended up going... See More to the ER 3 separate times because I literally could not eat or even drink water for an entire week. Extreme stomach pain and distended, nonstop diarrhea, nausea, chills, headaches. With further testing I found out I was infected with campylobacter confirmed from the hospital which is the most common in improperly cooking poultry. This was the only thing that could’ve possibly caused this so safe to say I will never eat grilled meat at Disney again. | Symptoms: Nausea, Diarrhea, Vomiting, Bile, Stomach Pain See Less
    78


    Report date: Mar 8, 2024
    2. City of chicago food service sanitation certificate
    - comments: observed no city of chicago certified food manager on site during the time of inspection with valid original certificate while preparing and serving sliced deli meat, nachi cheese, and ground beef. Instructed... See More to provide at least one said certificate holder while open and operating. Priority foundation violation. 7-38-012. Citation issued.

    10. Adequate handwashing sinks properly supplied and accessible
    - comments: unable to access handsink for handwashing during time of inspection for proper handwashing. Noted a bucket of soapy water as well as soiled spatulas stored inside the sink basin. Instructed to use handsink for handwashing only. Priority foundation violation. #7-38-030 (c). Citation issued.

    10. Adequate handwashing sinks properly supplied and accessible
    - comments: observed no handsink in place in the rear dishwashing area during the time of inspection. Instructed to provide handsinks connected to the city's plumbing with hot and cold running water, soap, and paper towels as required for proper handwashing and maintenance. Priority foundation violation. 7-38-030 (c). No citation issued.

    36. Thermometers provided & accurate
    - comments: unable to locate thermometers inside display cooler or reach in cooler. Instructed to provide.

    49. Non-food/food contact surfaces clean
    - comments: observed cooler in prep area with food residue on interior surfaces, instructed to clean and maintain.

    53. Toilet facilities: properly constructed, supplied, & cleaned
    - comments: observed plumbing fixtures in need of cleaning in the toilet room. Instructed to clean and maintain.

    Source: chicago.gov
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    1.6K


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