The a2 Milk Company: Popular supermarket milk product recalled over Listeria contamination fears
Consumers of popular supermarket product a2 Light Milk (2L) are being advised to return the item for a full refund amid Listeria contamination fears.
The a2 Milk Company (Australia) Pty Ltd is conducting a recall of the product, which has been available for sale exclusively in WA.
Items marked 'Use by 06/06 #41' have been specifically flagged for Microbial (Listeria monocytogenes) contamination.
Shoppers are cautioned against consuming the product, and encouraged to seek medical advice if concerned for their health.
Listeria monocytogenes is a strain of bacterium found in soil, water, decaying vegetation or animals.
According to foodstandards.gov.au, it is known to cause severe illness in pregnant women, unborn babies, neonates, the elderly, and immunocompromised individuals.
However, consumption can also cause illness among the general population.
The brand can be found in popular chains, including Woolworths, Aldi, and Coles.
The a2 Milk Company was founded in New Zealand in 2000, with sources its milk from 'cows specially selected to naturally produce milk with only A2-type protein'.
Consumers can contact The a2 Milk Company (Australia) Pty Ltd for more information.
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ABC News
2 hours ago
- ABC News
Here are the biggest takeaways so far from Erin Patterson's testimony in her murder trial
Accused triple-murderer Erin Patterson has continued to give evidence in her own trial as it edges closer to an end. Ms Patterson's defence lawyer, Colin Mandy SC, called her to the stand late on Monday to begin questioning her. The 50-year-old has been charged with murder and attempted murder after three relatives died from death cap mushroom poisoning following a meal prepared and served by Ms Patterson. Another relative, Ian Wilkinson, fell seriously ill but survived. While Ms Patterson is expected to take the stand again on Wednesday — answering questions from her defence lawyers before the prosecution has the opportunity to cross-examine her — here are some of the key things we have learned so far during her testimony. On Tuesday, Ms Patterson conceded that the beef Wellington dish she prepared for her relatives contained death cap mushrooms. "Do you accept that there must have been death cap mushrooms in [the meal]?" her defence lawyer, Colin Mandy SC, asked. "Yes, I do," Ms Patterson replied. Ms Patterson has always maintained her innocence and her lawyers argue the deaths were a tragic accident. She told the court the majority of the mushrooms used in the deadly meal had come from the local Woolworths in Leongatha and some from a grocer in Melbourne. She said mushrooms she purchased from an Asian grocer in April 2023 smelt "very pungent", so she put them in a container and took them back to her Leongatha home to store them. Earlier in the trial, the jury was shown messages sent between Ms Patterson and some of her online friends criticising her in-laws. In one of those messages, Ms Patterson wrote: "This family I swear to f***ing go". "I'm sick of this shit, I want nothing to do with them … So f*** 'em," another message read. On Tuesday, she told the court she wished she had never said those things. The court heard that Ms Patterson regretted the language she had used and "played up the emotion" to get support from her online friends. In previously heard evidence, a Facebook friend of Ms Patterson said she was openly an atheist and had described clashes with her estranged husband, Simon, stemming from his rigid religious beliefs. But on Tuesday, Ms Patterson confirmed to the jury that she was Christian. "They would gently make fun of the fact that I was religious, and I would try to, I don't know, evangelise back to them in a sense," she said when asked about the online comments she made to friends that she was an atheist. "But it was all in good humour." Ms Patterson outlined to the jury that she developed an interest in wild mushrooms while going on walks during the first COVID-19 lockdowns in 2020. She told the court she noticed lots of them popping up at the Korumburra Botanical Gardens during those walks. Eventually, she said, she became confident in her ability to identify different species of mushrooms, even eating some she picked herself. "They tasted good and I didn't get sick," she said. The court also heard that Ms Patterson would dehydrate mushrooms she foraged as well as some she purchased from the store to dry and preserve them. Previously, the court heard she lied to police about owning a food dehydrator and foraging for mushrooms. During her testimony on Tuesday, Ms Patterson recounted experiences that had damaged her trust in the medical system, including health episodes involving her children where she felt her concerns were not being listened to. She told the jury she often turned to "Doctor Google", including one time when she convinced herself that she had a brain tumour. She admitted to the jury that she never had ovarian cancer but that she had been experiencing chronic headaches, fatigue, abdominal pain, sudden weight gain and fluid retention. Throughout the trial, the court has heard a cancer diagnosis was the reason Ms Patterson invited her guests to the lunch in question. She also told the court she never had a needle biopsy on a lump on her elbow, which she spoke to her mother-in-law, Gail Patterson, about in messages shown to the jury. Ms Patterson outlined that she had had body image issues since she was a teenager and said that her mother had weighed her weekly as a child. "I've tried every diet under the sun … it's been a rollercoaster over the years," she said. Ms Patterson was visibly emotional when she spoke about being bulimic and binge eating. Ms Patterson spoke about multiple separations between her and her estranged husband, Simon. During her evidence, she said the separation was "difficult" but the pair "went back to just being really good friends". "I didn't want to separate, but I felt there was no choice," she said on Tuesday. "Our primary problem was, if we had a disagreement or any kind of conflict, we didn't seem to be able to talk about it in a way where either of us felt heard or understood. "We just felt hurt, and we didn't really know how to do that well." Ms Patterson told the court she had put three properties under her and Simon's names because she "wanted some way to demonstrate to Simon [that] I see a future for us". Simon previously gave evidence of the pair's tumultuous relationship. "I'll put it this way, she would leave each time … it was always her leaving me," he previously told the court.
The Advertiser
3 hours ago
- The Advertiser
Mushroom cook to return to witness box in murder trial
Accused triple murderer Erin Patterson will return to the witness box after telling a jury she foraged wild mushrooms in the lead up to serving poisonous beef Wellingtons. The 50-year-old has spent two days giving evidence to her Supreme Court trial in regional Victoria, including on Tuesday where she accepted there were death cap mushrooms in the toxic dish. She will return on Wednesday for a third day as a defence witness. Patterson has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch she served to her former in-laws, Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals. Patterson maintains the poisonings were not deliberate. The sole survivor of the lunch was Heather's husband Ian Wilkinson, who has attended court most days since giving evidence in week two of the trial. He sat silently at the back of the court room on Tuesday as Patterson explained she had begun foraging for wild mushrooms during the COVID-19 pandemic in 2020. Before the end of the day, defence barrister Colin Mandy SC asked Patterson "do you accept there must have been death cap mushrooms" in the lunch she served to her former husband's family. "Yes I do," she told a full court room and 14 jurors. She said she started cooking wild mushrooms in the years before the lunch, and "ate it and then saw what happened". "They tasted good and I didn't get sick," she said. Patterson said she would forage for mushrooms at Korumburra Botanic Gardens, on her three acre properties in Korumburra and Leongatha, and along a rail trail leading out of Leongatha. She said she bought a food dehydrator to begin drying mushrooms because she liked eating them but "it's a very small season" and she wanted to preserve them. Patterson was shown photos of mushrooms in a dehydrator and said she'd picked them from Korumburra gardens and dehydrated them whole as "a bit of an experiment". "They were still a bit mushy inside," she said. "They just didn't dry properly." She said she would dehydrate mushrooms from Woolworths and wild picked mushrooms and put them in containers in her pantry. The trial continues. Accused triple murderer Erin Patterson will return to the witness box after telling a jury she foraged wild mushrooms in the lead up to serving poisonous beef Wellingtons. The 50-year-old has spent two days giving evidence to her Supreme Court trial in regional Victoria, including on Tuesday where she accepted there were death cap mushrooms in the toxic dish. She will return on Wednesday for a third day as a defence witness. Patterson has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch she served to her former in-laws, Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals. Patterson maintains the poisonings were not deliberate. The sole survivor of the lunch was Heather's husband Ian Wilkinson, who has attended court most days since giving evidence in week two of the trial. He sat silently at the back of the court room on Tuesday as Patterson explained she had begun foraging for wild mushrooms during the COVID-19 pandemic in 2020. Before the end of the day, defence barrister Colin Mandy SC asked Patterson "do you accept there must have been death cap mushrooms" in the lunch she served to her former husband's family. "Yes I do," she told a full court room and 14 jurors. She said she started cooking wild mushrooms in the years before the lunch, and "ate it and then saw what happened". "They tasted good and I didn't get sick," she said. Patterson said she would forage for mushrooms at Korumburra Botanic Gardens, on her three acre properties in Korumburra and Leongatha, and along a rail trail leading out of Leongatha. She said she bought a food dehydrator to begin drying mushrooms because she liked eating them but "it's a very small season" and she wanted to preserve them. Patterson was shown photos of mushrooms in a dehydrator and said she'd picked them from Korumburra gardens and dehydrated them whole as "a bit of an experiment". "They were still a bit mushy inside," she said. "They just didn't dry properly." She said she would dehydrate mushrooms from Woolworths and wild picked mushrooms and put them in containers in her pantry. The trial continues. Accused triple murderer Erin Patterson will return to the witness box after telling a jury she foraged wild mushrooms in the lead up to serving poisonous beef Wellingtons. The 50-year-old has spent two days giving evidence to her Supreme Court trial in regional Victoria, including on Tuesday where she accepted there were death cap mushrooms in the toxic dish. She will return on Wednesday for a third day as a defence witness. Patterson has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch she served to her former in-laws, Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals. Patterson maintains the poisonings were not deliberate. The sole survivor of the lunch was Heather's husband Ian Wilkinson, who has attended court most days since giving evidence in week two of the trial. He sat silently at the back of the court room on Tuesday as Patterson explained she had begun foraging for wild mushrooms during the COVID-19 pandemic in 2020. Before the end of the day, defence barrister Colin Mandy SC asked Patterson "do you accept there must have been death cap mushrooms" in the lunch she served to her former husband's family. "Yes I do," she told a full court room and 14 jurors. She said she started cooking wild mushrooms in the years before the lunch, and "ate it and then saw what happened". "They tasted good and I didn't get sick," she said. Patterson said she would forage for mushrooms at Korumburra Botanic Gardens, on her three acre properties in Korumburra and Leongatha, and along a rail trail leading out of Leongatha. She said she bought a food dehydrator to begin drying mushrooms because she liked eating them but "it's a very small season" and she wanted to preserve them. Patterson was shown photos of mushrooms in a dehydrator and said she'd picked them from Korumburra gardens and dehydrated them whole as "a bit of an experiment". "They were still a bit mushy inside," she said. "They just didn't dry properly." She said she would dehydrate mushrooms from Woolworths and wild picked mushrooms and put them in containers in her pantry. The trial continues. Accused triple murderer Erin Patterson will return to the witness box after telling a jury she foraged wild mushrooms in the lead up to serving poisonous beef Wellingtons. The 50-year-old has spent two days giving evidence to her Supreme Court trial in regional Victoria, including on Tuesday where she accepted there were death cap mushrooms in the toxic dish. She will return on Wednesday for a third day as a defence witness. Patterson has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch she served to her former in-laws, Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals. Patterson maintains the poisonings were not deliberate. The sole survivor of the lunch was Heather's husband Ian Wilkinson, who has attended court most days since giving evidence in week two of the trial. He sat silently at the back of the court room on Tuesday as Patterson explained she had begun foraging for wild mushrooms during the COVID-19 pandemic in 2020. Before the end of the day, defence barrister Colin Mandy SC asked Patterson "do you accept there must have been death cap mushrooms" in the lunch she served to her former husband's family. "Yes I do," she told a full court room and 14 jurors. She said she started cooking wild mushrooms in the years before the lunch, and "ate it and then saw what happened". "They tasted good and I didn't get sick," she said. Patterson said she would forage for mushrooms at Korumburra Botanic Gardens, on her three acre properties in Korumburra and Leongatha, and along a rail trail leading out of Leongatha. She said she bought a food dehydrator to begin drying mushrooms because she liked eating them but "it's a very small season" and she wanted to preserve them. Patterson was shown photos of mushrooms in a dehydrator and said she'd picked them from Korumburra gardens and dehydrated them whole as "a bit of an experiment". "They were still a bit mushy inside," she said. "They just didn't dry properly." She said she would dehydrate mushrooms from Woolworths and wild picked mushrooms and put them in containers in her pantry. The trial continues.
Perth Now
4 hours ago
- Perth Now
Mushroom cook to return to witness box in murder trial
Accused triple murderer Erin Patterson will return to the witness box after telling a jury she foraged wild mushrooms in the lead up to serving poisonous beef Wellingtons. The 50-year-old has spent two days giving evidence to her Supreme Court trial in regional Victoria, including on Tuesday where she accepted there were death cap mushrooms in the toxic dish. She will return on Wednesday for a third day as a defence witness. Patterson has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch she served to her former in-laws, Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals. Patterson maintains the poisonings were not deliberate. The sole survivor of the lunch was Heather's husband Ian Wilkinson, who has attended court most days since giving evidence in week two of the trial. He sat silently at the back of the court room on Tuesday as Patterson explained she had begun foraging for wild mushrooms during the COVID-19 pandemic in 2020. Before the end of the day, defence barrister Colin Mandy SC asked Patterson "do you accept there must have been death cap mushrooms" in the lunch she served to her former husband's family. "Yes I do," she told a full court room and 14 jurors. She said she started cooking wild mushrooms in the years before the lunch, and "ate it and then saw what happened". "They tasted good and I didn't get sick," she said. Patterson said she would forage for mushrooms at Korumburra Botanic Gardens, on her three acre properties in Korumburra and Leongatha, and along a rail trail leading out of Leongatha. She said she bought a food dehydrator to begin drying mushrooms because she liked eating them but "it's a very small season" and she wanted to preserve them. Patterson was shown photos of mushrooms in a dehydrator and said she'd picked them from Korumburra gardens and dehydrated them whole as "a bit of an experiment". "They were still a bit mushy inside," she said. "They just didn't dry properly." She said she would dehydrate mushrooms from Woolworths and wild picked mushrooms and put them in containers in her pantry. The trial continues.
