FOOD Recalls and Safety Alerts

FOOD Recalls and Safety Alerts are announcements to the public that certain food products are unsafe or dangerous. Instructions are usually provided for disposal or return. 

Product: Drinkable Yogurt

https://recalls-rappels.canada.ca/en/alert-recall/lao-beijing-brand-drinkable-yogurt-recalled-due-mould

Issue

Food - Microbial Contamination - Non harmful (quality or spoilage)

What to do:

Do not use, sell, serve or distribute the affected products

Lao Beijing brand Drinkable Yogurt recalled due to mould.

The recalled products were sold in British Columbia and Ontario.

Additional information

Original published date: 2022-06-30

Alert / recall type: Notification

Category: Food - Dairy

Companies: HZ Foods Inc.

Published by: Canadian Food Inspection Agency

Audience: Retail

Recall class: Class 3

Identification number: RA-64321

Canadian Food Inspection Agency ID: 15047

Contact information for Public enquiries

Toll-free: 1-800-442-2342 (Canada and U.S.)

Telephone: 1-613-773-2342 (local or international)

Email: information@inspection.gc.ca

https://recalls-rappels.canada.ca/en

TWA Fungi brand King Oyster Mushroom recalled due to Listeria monocytogenes

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. 

Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. 

Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. 

In severe cases of illness, people may die.

Gelato Artigianale al gusto di Raspberry Gelato recalled due to possible norovirus contamination of raspberries used in product

People with norovirus illness usually develop symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure. 

The illness often begins suddenly. Even after having the illness, you can still become re-infected by norovirus. The main symptoms of norovirus illness are diarrhea, vomiting (children usually experience more vomiting than adults), nausea and stomach cramps. Other symptoms may include low-grade fever, headache, chills, muscle aches and fatigue (a general sense of tiredness). 

Most people feel better within one or two days, with symptoms resolving on their own, and experience no long-term health effects. As with any illness causing diarrhea or vomiting, people who are ill should drink plenty of liquids to replace lost body fluids and prevent dehydration. 

In severe cases, patients may need to be hospitalized and given fluids intravenously.

Previous blog posts, education articles, links to information, education services and social media in the right side bar, 

List of education blogs below the posts.

Food Preparation Terms and Explanations

Food Preparation Terms and Explanations of cooking terms.

Al dente:

In Italian it means, when pasta is cooked to just firm.

Baste:

To apply a liguid mixture to food while it is cooking in order to keep it from drying out and to add flavor.

Beat:

To stir with force or speed the ingredients with a spoon, whisk, or mixer.

Bias:

To cut food at an angle, less than 90 degrees. This is done to increase the surface area of the food.

Blend:

To thoroughly combine two or more ingredients by hand using a whisk, or a food mixer.

Bone:

To remove bones from poultry, fish, or meat.

Bread:

To coat with crumbs or cornmeal before cooking.

Brine:

Meat is soaked in a salt water solution see marinate.

Butterfly:

To cut a piece of meat through the middle, without cutting completely in half, and then to spread it out, this process will reduce the cooking time of the meat.

Candy:

To impregnate or coat food with sugar.

Caramelize:

To cook sugar until it browns and releases a nutty flavor.

Chiffonade:

To cut leafy vegetables into thin, ribbon-like strands.

Dice:

To cut food into very small (1/8 to ¼-inch) cubes.

Emulsify:

To combine two ingredients together with a whisk, blender, or some other mechanical method. An example would be oil and vinegar to form a salad dressing.

Fold:

To combine light ingredients such as beaten eggs, into a heavier mixture, using a gentle over-and-under motion.

Julienne:

To cut a food into long thin pieces so the food will cook very quickly.

Knead:

To work a dough with your hands by stretching, folding, and pushing.

Marinate:

To place foods into a flavored liquid in order to transfer the flavors.

Mince:

Chopping food up into very small pieces.

Puree:

To mash or blend food until is has become a thick paste.

Reconstitute:

To rehydrate a dried food by soaking it in water.

Score:

To make shallow cuts in the surface of meat or dough.

Skewer:

A thin wooden or metal rod that is used to pierce meat, fish or vegetables for cooking.

Skim:

To remove any surface foam or fat from a liquid.

Spatchcock:

To split poultry by removing the backbone so you can flatten it, resulting in crispier skin and even, quicker cooking.

Tenderize:

To prepare meat by pounding, marinating, or soaking the meat.

Truss:

To tie a ham or whole chicken/turkey with string for a more even cooking.

Whip:

To beat food with a whisk or mixer in order to add air and build volume.

Previous blog posts, education articles, links to information, education services and social media in the right side bar, 

List of education blogs below the posts.