Monthly Archives: April 2015

RASFF Alert – Norovirus – Clams

Posted on April 10, 2015 by | Leave a comment

 

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RASFF-norovirus in frozen clams in shell precooked (Meretrix lyrata) from Vietnam  in Italy

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RASFF Alert – Food Illness Outbreak – Tuna

Posted on April 10, 2015 by | Leave a comment

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RASFF-foodborne outbreak suspected to be caused by frozen yellowfin tuna loins from Spain in the Netherlands

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RASFF Alerts – Aflatoxin – Halva – Groundnuts – Peanuts – Fig Paste – Red Chilli – Pistachio – Nutmeg

Posted on April 10, 2015 by | Leave a comment

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RASFF-aflatoxins (B1 = 6; Tot. = 6.9 µg/kg – ppb) in halva from Turkey in Germany

RASFF-aflatoxins (B1 = 11.1; Tot. = 57 µg/kg – ppb) in blanched groundnut kernels from China in France

RASFF-aflatoxins (B1 = 9.3; Tot. = 21.3 µg/kg – ppb) in fig paste from Turkey in France

RASFF-aflatoxins (B1 = 8.2; Tot. = 9.3 µg/kg – ppb) in groundnuts kernels from China in Greece

RASFF-aflatoxins (B1 = 157.9; Tot. = 172 / B1 = 7.8; Tot. = 21.1 µg/kg – ppb) in groundnut kernels from China  in Greece

RASFF-aflatoxins (B1 = 91.4; Tot. = 94.5 µg/kg – ppb) in red chilli from India in Ireland

RASFF-aflatoxins (B1 = 350; Tot. = 390 µg/kg – ppb) in pistachios from Iran in Italy

RASFF-aflatoxins (B1 = 19; Tot. = 23) in nutmeg from Indonesia in the Netherlands

RASFF-aflatoxins (B1 = 27; Tot. = 54 µg/kg – ppb) in peanut kernels from China in the Netherlands

RASFF-aflatoxins (B1 = 170; Tot. = 185 µg/kg – ppb) in pistachios processed in Turkey, with raw material from Iran in Spain

RASFF-aflatoxins (B1 = 4.8 µg/kg – ppb) in groundnuts from Brazil in the Netherlands

RASFF-aflatoxins (B1 = 11 µg/kg – ppb) in groundnuts from India in the Netherlands

RASFF-aflatoxins (B1 = 4.4; Tot. = 13 / B1 = 3.4; Tot. = 4.1 µg/kg – ppb) in blanched peanuts from China in Spain

RASFF-aflatoxins (B1 = 7.5; Tot. = 9.9 µg/kg – ppb) in peanuts from China in Spain

RASFF-aflatoxins (B1 = 3.88; Tot. = 4.28 / B1 = 7.0; Tot. = 8.72 µg/kg – ppb) in organic blanched peanuts from Egypt in Germany

RASFF-aflatoxins (B1 = 3.1 µg/kg – ppb) in peanut kernels from China in the UK

RASFF-aflatoxins (B1 = 4.8 µg/kg – ppb) in blanched groundnut kernels from China in the UK

RASFF-aflatoxins (B1 = 16.5; Tot. = 17.4 µg/kg – ppb) in pistachios in shell from the United States in Italy

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RASFF Alerts – Animal Feed – Salmonella – Animal Proteins –

Posted on April 10, 2015 by | Leave a comment

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RASFF-Salmonella Rissen (presence /25g) in processed animal proteins from France in Belgium

RASFF-Salmonella Livingstone (1 out of 5 samples /25g) in processed animal proteins from the Netherlands in Belgium

RASFF-Salmonella infantis (presence /25g) in processed animal proteins from France in Belgium

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USA – Recall Update – Expanded Recall Macadamia Nuts – Salmonella

Posted on April 9, 2015 by | Leave a comment

Food Safety News

Update (April 8): Texas Star Nut and Food Co. is expanding its original recall to include three more macadamia nut products under the Nature’s Eats brand name:

BRAND PRODUCT SIZE AND PACKAGE LOT CODES
Nature’s Eats Mustang Island Macadamia Sunrise 14 oz – Cello Bag 35337001
35168001
35542001
Nature’s Eats Natural Macadamia Nuts 6 oz – Cello Bag 31133001
31435001
35014001
35352001
Central Market Natural Macadamia Nuts 6 oz – Cello Bag 35090001
35699001

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USA – Recall – Sabra Recalls 30,000 Cases of Classic Hummus for Possible Listeria monocytogenes Risk

Posted on April 9, 2015 by | Leave a comment

Food Safety News

Sabra Dipping Co. LLC of White Plains, NY, has recalled 30,000 cases of Sabra Classic Hummus due to the possible presence of Listeria monocytogenes.

After routine inspections at a Kroger outlet in Port Huron, Michigan Department of Agriculture and Rural Development officials reportedly learned about the risk of contamination in the prepackaged product. The department then informed the company and the U.S. Food and Drug Administration (FDA).

Only certain lots of the Classic Hummus are being recalled, and no other Sabra products are affected. There are no reported cases of illnesses to date.

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Research – Farm to Fork Quantitative Risk Assessment of Listeria monocytogenes Contamination in Raw and Pasteurized Milk Cheese in Ireland

Posted on April 9, 2015 by | Leave a comment

Wiley online Library

The objective of this study was to model and quantify the level of Listeria monocytogenes in raw milk cheese (RMc) and pasteurized milk cheese (PMc) from farm to fork using a Bayesian inference approach combined with a quantitative risk assessment. The modeling approach included a prediction of contamination arising from the farm environment as well from cross-contamination within the cheese-processing facility through storage and subsequent human exposure. The model predicted a high concentration of L. monocytogenes in contaminated RMc (mean 2.19 log10 CFU/g) compared to PMc (mean −1.73 log10 CFU/g). The mean probability of illness (P1 for low-risk population, LR) and (P2 for high-risk population, HR, e.g., immunocompromised) adult Irish consumers following exposure to contaminated cheese was 7 × 10−8 (P1) and 9 × 10−4 (P2) for RMc and 7 × 10−10 (P1) and 8 × 10−6 (P2) for PMc, respectively. In addition, the model was used to evaluate performance objectives at various stages, namely, the cheese making and ripening stages, and to set a food safety objective at the time of consumption. A scenario analysis predicted various probabilities of L. monocytogenes contamination along the cheese-processing chain for both RMc and PMc. The sensitivity analysis showed the critical factors for both cheeses were the serving size of the cheese, storage time, and temperature at the distribution stage. The developed model will allow food processors and policymakers to identify the possible routes of contamination along the cheese-processing chain and to reduce the risk posed to human health.

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Research – USA – Handwash Timer

Posted on April 8, 2015 by | Leave a comment

Sanitimer handwashing

Think about the most important thing you put in your body, water and food! When you go out to your favorite restaurants you think of a fun and delicious time, but do you think about the possible negatives?

Did the employees wash their hands frequently? If they did, did they do it right and follow the correct procedures? Did the wait staff wash their hands? How about the cook? Are you at risk of food poisoning? Just how sanitary is that cooking and prep area and how sanitary is the staff?

With the SaniTimer®, you can show your employees and patrons to your food establishment that you care! Whether it is your own private restaurant or a commercial kitchen, cleanliness is king!

With e.coli, norovirus and other common contaminants, you have to be extra sure you are not spreading bacteria into food that your patrons and employees are putting in their body! Food poisoning will kill your reputation quicker than a bullet! Do not hesitate, and get the SaniTimer® today! Get it installed at all your food prep and kitchen hand washing sinks immediately to show patrons and employees that you care!

If not only for those reasons alone, do it to meet the health codes and regulations set forth by local, county, state, and US health authorities! Put your employees on the clock for hand hygiene so that hand washing is done as fast and efficiently as possible as directed by the Center For Disease Control and health agencies nationwide! Done right the first time, and every time!

 

PLEASE CLICK HERE TO READ OUR WRITE UP IN FOODSAFETYMAGAZINE.COM ! CLICK HERE TO READ ABOUT HOW HAND HYGIENE VIA SOAP AND WATER IS BETTER THAN HAND SANITIZERS!

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Research – Interagency Food Safety Analytics Collaboration (IFSAC) Project Feb 2015

Posted on April 8, 2015 by | Leave a comment

IFSAC

Foodborne Illness Source Attribution Estimates for Salmonella, Escherichia coli O157 (E. coli O157), Listeria monocytogenes (Lm), and Campylobacter using Outbreak Surveillance Data

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USA – Vietnamese Restaurant Possible Salmonella Source

Posted on April 8, 2015 by | Leave a comment

Food Poisoning Bulletin

A Salmonella outbreak has sickened five people who ate at Pho Tam restaurant in Boise,  according to the Idaho Statesman. The owners of the Vietnamese restaurant, on North Orchard Street, told the Statesman they aren’t sure happened.

Health inspectors have not yet determined the source of the outbreak. The restaurant voluntarily closed for two days to conduct a thorough cleaning but continues to operate during the investigation

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