Research – Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes



Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.

Research – Germs in flour: pathogens in wheat, spelled and rye flour

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Critical germs not uncommon, 2020 showed according to the Zoonosen-Monitoring of the Federal Office for Consumer Protection and Food Safety Food inspectors in Germany found germs from the group of Shiga toxin-forming Escherichia coli (Stec) in 22 of 242 wheat flour samples. Very specific Stec – Enterohaemorrhagic E. coli, EHC for short – can cause, for example, gastrointestinal problems with diarrhea or the haemolytic-uraemic syndrome, which can lead to kidney failure or blood clotting disorders in sensitive people such as small children.

Research – Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage



Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

Netherlands – Safety warning EKOPLAZA popcorn 500 grams – Aflatoxin


Safety warning EKOPLAZA popcorn 500 grams

EKOPLAZA warns about EKOPLAZA popcorn 500 grams. The product contains an excessive amount of aflatoxin (fungal substance). Do not eat the product.

See the website of EKOPLAZA

Which product is it?

  • EKOPLAZA popcorn 500 grams
  • Best before 29-12-2024

Yours sincerely

The Dutch Food and Consumer Product Safety Authority

The Netherlands – Safety warning Smaak Pofmaize Organic 400 gram – Aflatoxin


Safety warning Smaak Pofmaize Organic 400 gram

Smaak warns against Smaak Pofmaize Organic 400 grams. The product contains an excessive amount of aflatoxin (fungal substance). Do not eat the product.

See the Taste website

Which product is it?

  • Tastes popcorn 400 grams organic
  • Barcode: 8718546999376
  • Batch: 83A0123
  • Best before date: 04-07-2024

Safety warning on other sites

Below you will find the links to the safety warning about Smaak Pofmais 400 grams on the websites of other retailers. Please note: the warnings on the various websites may differ from each other.

Yours sincerely

The Dutch Food and Consumer Product Safety Authority

Belgium – Recall from Kim’s Chocolates – Aflatoxin


Recall from Kim’s Chocolates
Products: – 72% organic dark chocolate bar with almonds from the Cachet brand
                  – 57% organic dark chocolate bar with almonds and cherries from the Cachet brand

Problem: too high aflatoxin content.
In agreement with the FASFC, Kim’s Chocolates is withdrawing the “72% organic with almonds” and “57% organic with almonds and cherries” dark chocolate bars from sale and recalling them from consumers because of an excessively high content of aflatoxins.

Kim’s Chocolates asks its customers not to consume these products and to return them to the point of sale in which they were purchased.

Product description:

– Product name: 72% organic dark chocolate bar with almonds
– Brand: Cachet
– Expiry date (BDD) (“Best before (or end)”): 09/03/2024
– Number lot: 22343
– Sale period: from 14/12/2022
– Nature of packaging: aluminum foil and cardboard packaging
– Weight: 100g

Product description:

– Product name: 57% organic dark chocolate bar with almonds and cherries
– Brand: Cachet
– Expiration dates (BDD) (“Best before (or end)”): 29/1/2024 & 8/6 /2024
– Batch numbers: 22302 & 23067
– Sale period: from 10/11/2022
– Nature of packaging: aluminum foil and cardboard packaging
– Weight: 100g

The products have been distributed by different points sales in Belgium.

For further information , contact:
Ms. Leen Michiels or Mr. Marc Quirijnen
Email address: or

Austria – Mayflower anchovy rings in olive oil 50g – Histamine


AGES informs about a recall of the company IMGRO GmbH. The company recalled the Mayflower anchovy rings in olive oil 50g product on March 24th, 2023:
recall reason
increased histamine levels
Marketed by
Expiry Date
Batch number

During an official sampling of Mayflower anchovy rings in olive oil 50g, marketed by IMGRO GmbH, Untere Donaustraße 11, A-1020 Vienna, elevated histamine levels were found. The corresponding batch R20E22 with a best-before date of November 23, 2023 was assessed as harmful and therefore not safe. As a result, we are recalling the affected lot of this item.

Mayflower anchovy rings in olive oil 50g

Batch: R20E22

Best before date: 11/23/2023

The product is not suitable for consumption and can be returned by consumers (in all branches). Of course, customers will also be reimbursed the purchase price without proof of purchase.

The distributor IMGRO GmbH fulfills its responsibility according to the food law regulations and has therefore initiated a recall of the product.

This warning does not imply that the hazard was caused by the producer, manufacturer, importer or distributor.

original recall

UK – FSA and UKHSA warn of listeria risk with Baronet soft cheeses


The Food Standards Agency (FSA) and UK Health Security Agency (UKHSA) are warning the public not to eat Baronet semi soft cheeses which have been recalled because they are contaminated with Listeria

The FSA and UK Health Security Agency (UKHSA) are warning the public not to eat Baronet semi soft cheeses which have been recalled because they are contaminated with listeria, in some cheeses at exceptionally high levels.

Baronet is a pasteurised semi soft cheese with a pinkish orange rind and a pungent smell. It is sold in both small individual rounds and as 1kg wheels which may be cut down to order.

The cheeses are sometimes served sliced from a deli counter, so it may not always be clear whether you have purchased an affected product. If in doubt, consumers are advised to contact the retailer they bought their cheese from to find out if the Baronet cheese they have purchased is from the businesses and batches affected and in the meantime to not eat the product.

Whole Genome Sequencing surveillance of listeriosis samples by UKHSA has identified three cases potentially linked to an outbreak. Sadly, one person has died.

The outbreak strain has also been found in some food products and samples taken from food environments, however there is no confirmation that Baronet is the cause of this outbreak.

Symptoms caused by listeriosis can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis.

People more vulnerable to listeria infections – including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems (such as those with cancer, HIV, underlying liver or kidney disease or people undergoing immunosuppressive treatment)  should take particular care.

If you have purchased any recalled products, it is important that you:

  • Do not eat the product
  • Thoroughly clean any surfaces they may have touched to prevent cross-contamination of other foods and items used to consume food and drink
  • Make sure that fridges are kept at the right temperature – Five Degrees Celsius or below – as this will limit the growth of any harmful bacteria
  • Always use products up to and within their use-by date, following storage instructions on the label

FSA Head of Incidents, Tina Potter, said:

“Due to this outbreak of Listeria monocytogenes, we are urging consumers who are vulnerable to Listeria infection – including people who are pregnant and people with weakened immune systems to ensure they follow the advice in the product recall notices, which details all of the products which may pose a risk.

“We are also asking people to make sure that elderly relatives who may have purchased the recalled items, and who are at particular risk, are aware of the recall and observe the advice.

“Some foods carry a greater risk of listeria than others. These include soft cheeses, pate, smoked fish, chilled sliced meats and other chilled ready to eat products.”

Richard Elson, Head of Incidents and response at UKHSA, said: 

“Listeriosis is a rare infection and most people will only experience mild symptoms such as abdominal pain or diarrhoea, which usually pass within a few days without the need for treatment. But people with weakened immune systems, who are pregnant, or are infants or elderly are at greater risk of developing severe symptoms.

“If you are in a group who are at higher risk of severe symptoms, there is information on the NHS website about what foods to avoid and what to do if you think you have listeriosis.”

Anyone who does fall ill with symptoms of listeriosis is advised to follow advice on the website (Opens in a new window) and to report their illness to their local authority.

Businesses are also being advised that they must check whether they have been impacted by the product withdrawal and recalls undertaken by the businesses and ensure they observe this and take action where necessary. If suppliers have sold onto retailers, it is vital that each retailer carries out a product recall and informs their local authority.

It is important that businesses follow the product withdrawal and recalls undertaken, and if they have received the product, ensure good hygiene practice to prevent the risk of cross-contamination – it is possible that other cheese, if handled using the same equipment or on common surfaces, may have also been contaminated and therefore affected.

The FSA and UKHSA continue to work closely together and with local authorities in response to this outbreak and further recalls may be undertaken if any more products are found to be affected.

For journalists wishing to get more information on this story, please contact the FSA Press Office on 020 7276 8888.



Cactus is recalling the following product in Luxembourg:

Name Minced beef Toscana
Brand Cactus
Unit about 400g
Use-by date (DLC) 03/23/2023
Batch 17.03.23-01

Danger: Potential presence of E. coli bacteria

Escherichia coli can cause food poisoning which can occur within a week after consumption and result in gastrointestinal disorders often accompanied by cramps. These symptoms may be aggravated in young children, immunocompromised subjects and the elderly. People who have consumed these products and have these symptoms are invited to consult a doctor and report this consumption to him.

Sale confirmed in Luxembourg by: Cactus

Information Source: Cactus Recall Notification

USA – Elkhorn Valley Packing Recalls Boneless Beef Chuck Product Due to Possible E. coli O103 Contamination


WASHINGTON, March 24, 2023 – Elkhorn Valley Packing, a Harper, Kan. establishment, is recalling approximately 3,436 pounds of boneless beef chuck product that may be contaminated with Shiga toxin-producing E. coli (STEC) O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The boneless beef chuck items were packed on Feb. 16, 2023. The following product is subject to recall [view label]:

  • Various weights corrugated boxes containing “Elkhorn Valley Pride Angus Beef 61226 BEEF CHUCK 2PC BNLS; Packed on 2/16/23.” The complete list of serial numbers and box count numbers for the boneless beef chuck product that are subject to recall can be found here.

The product subject to recall bears establishment number “EST. M-19549” inside the USDA mark of inspection. These items were shipped to distributors, federal establishments, retail locations, and wholesale locations, which includes hotels, restaurants, and institutions, in Connecticut, Illinois, Indiana, Maryland, Massachusetts, Michigan, New Jersey, New York and Pennsylvania.

The problem was discovered when FSIS was conducting routine FSIS testing of ground beef derived from this product and the sample confirmed positive for STEC O103. There have been no confirmed reports of adverse reactions due to consumption of these products.

Many clinical laboratories do not test for non-O157 STEC, such as O103, because it is harder to identify than STEC O157:H7. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism.

Most people infected with STEC O103 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS), a type of kidney failure, is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

Distributors and other customers who have purchased these products for further processing should not use them or further distribute them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef product that has been cooked to a temperature of 160°F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature,

Media and consumers with questions regarding the recall can contact Dallas Kenney, Director of Operations, Elkhorn Valley Packing, at 620-243-3308 or email at

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at

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