Lidl UK recalled all batches of its XXL Tortelloni with Spinach and Ricotta yesterday (May 21), after it was discovered the product contained egg, milk and gluten, which were not declared in English on the label. The oversight meant the product was a possible health risk for anyone with an allergy or intolerance to egg and or milk and its constituents and or gluten.
The recall affected products with the pack size of 300g and all ‘use by’ date codes.
Lidl has recalled the product from customers and has contacted allergy support groups to request they tell their members about the recall.
Presence of salmonella
Nua Naturals recalled its Organic Chlorella Powder because of the presence of salmonella on Tuesday (May 19). The recall affected its Organic Chlorella Powder with BioCultures in 140g packs, with the batch codes: 140319, 140512, 140114.
No other Nua Naturals products are known to be affected by the recall.
Also on Tuesday The Wine Society recalled The SocietyProseccos Prosecco wine, after fears the bottles might shatter. The recall affected the Society’s Prosecco sold in 75 cl bottles with lot numbers: L15S051, L15S092, L145322. The lot number is ink-jetted on the bottle neck just below the gold rim of the foil capsule.
Recalls this week
- Lidl’s XXL Tortelloni
- Nua Naturals’ Organic Chlorella Powder
- The Wine Society’s Prosecco wine
Sold via mail order only, the Wine Society has contacted customers to alert them to the recall.
Preventing product recalls
Meanwhile, advice on preventing product recalls potentially costing millions of pounds and untold reputational damage will be on offer at the Food Manufacture Group’s one-day food safety conference at The Lowry, Manchester on Tuesday, September 29 2015.
The conference – ‘Safer food and drink: from the harvest to the plate’ – will include four sessions: minimising contamination in raw materials and ingredients; managing safety hazards and risks in processing, distribution and sale; delivering products that are safe throughout their shelf life; and reassuring consumers about the safety of what they eat.
Read more about the conference – chaired by Colin Dennis, president elect of the US Institute of Food Technologists – below.
Early bird tickets are available at the rate of £319 + VAT until June 30. After that date the rate will be £399 +VAT.
Register your place here.
Safer food and drink: from the harvest to the plate
09:00 Welcome and opening remarks by chairman
Session 1: Minimising contamination in raw materials and ingredients
This session will examine the threats to the food supply chain following the 2013 horsemeat contamination scandal and earlier incidents involving the contamination of ingredients: from Sudan 1 in chilli to melamine in milk; from emerging bacterial pathogens to chemical contamination. It will also report on progress with the Food Standard Agency’s Food Crime Unit, formed in the wake of Professor Chris Elliott’s report into ‘horsegate’, and outline what is being done to address criminal activity in the sector.
11:00 Coffee
11:30 Session 2: Managing safety hazards and risks in processing, distribution and sale
Session 2 will look at the need to create better food safety cultures in the workplace to minimise foodborne hazards. While people often know what they should be doing to ensure good food hygiene on the shopfloor, they don’t always put this into practice and can cut corners. Presentations will explain how to instil the right behaviours. Others will describe what effective cleaning and sanitation looks like in today’s food manufacturing workplace and will cover the hygienic design of equipment and processes.
12:30 Panel debate (involving all speakers from morning sessions)
13:00 Lunch
14:00 Session 3: Delivering products that are safe throughout their shelf-life
Campylobacter infection from poultry is the largest cause of food poisoning incidents in the UK. With up to 70% of all fresh chicken on sale contaminated with campylobacter, this session will provide an update on various industry measures being taken to reduce levels of contamination: from better biosecurity on farms to new processing and packaging techniques. Other presentations during the session will focus on new systems for accurately measuring and extending food shelf-life, together with risk assessment approaches for determining safety throughout shelf-life.
15:00 Coffee
15:20 Session 4: Reassuring consumers about the safety of what they eat
The final session of the day will take a consumer perspective of food safety, with presentations describing how the general public view the food industry. It will cover what more needs to be done to reassure people about the safety of the food they buy and eat. It will also describe moves to provide clearer labelling of information for consumers and what is being done about the growing incidence of people with food allergies and intolerances.
16:30 Conference closes
Book your place here.