Monthly Archives: November 2017

RASFF-Salmonella enterica ser. Enteritidis in eggs from Poland in Poland

RASFF-Salmonella (prensence /25g) in frozen boneless skinless marinated chicken inner fillet from Thailand in the UK

RASFF-Salmonella (presence /25g) in dried peppers from China in Spain

RASFF-Salmonella (presence /25g) in frozen black tiger shrimps (Penaeus monodon) from Bangladesh in the Netherlands

RASFF-Salmonella enterica ser. Newport (presence /25g) in chilled turkey breasts from Hungary in Italy

RASFF-Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the Netherlands

RASFF-Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the Netherlands

RASFF-Salmonella (present /25g) in psyllium husk powder from India in Estonia

RASFF-Salmonella (presence /25g) in frozen chicken from Poland in Sweden

RASFF-Salmonella (presence /25g) in frozen salted chicken breasts from Argentina in the Netherlands

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in frozen goose breasts from Germany, with raw material from Hungary in Finland

RASFF-histamine (up to 247 mg/kg – ppm) in chilled mackerel (Scomber scombrus) from France in Italy

RASFF-histamine (up to 777 mg/kg – ppm) in anchovy fillets from Italy in Italy

RASFF-Listeria monocytogenes (150 CFU/g) in chilled bacon cubes from Germany in the Netherlands

RASFF-ochratoxin A (19 µg/kg – ppb) in raisins from Turkey in Germany

RASFF-Amnesic Shellfish Poisoning (ASP) toxins – domoic acid (183 mg/kg – ppm) in scallops (Pecten jacobaeus) from Belgium in Belgium

RASFF-aflatoxins (B1 = 42; Tot. = 45 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF-aflatoxins (B1 = 5.4 µg/kg – ppb) in groundnuts from Bolivia in the Netherlands

RASFF-aflatoxins (B1 = 97; Tot. = 120 µg/kg – ppb) in groundnuts from Bolivia in the Netherlands

RASFF-aflatoxins (B1 = 25; Tot. = 28 µg/kg – ppb) in groundnuts from India in the Netherlands

RASFF-aflatoxins (Tot. = 11.7 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF-aflatoxins (B1 = 18.3; Tot. = 20.6 µg/kg – ppb) in dried figs from Turkey in Malta

RASFF-aflatoxins (B1 = 23; Tot. = 110 µg/kg – ppb) in pistachios from the United States in Belgium

RASFF-aflatoxins (Tot. = 541 µg/kg – ppb) in peanuts from Senegal in the UK

RASFF-aflatoxins (B1 = 202; Tot. = 285 µg/kg – ppb) in organic dried figs from Turkey in the UK

RASFF-aflatoxins (B1 = 8.83; Tot. = 40.86 / B1 = 18.86; Tot. = 28.20 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF-aflatoxins (Tot. = 26.4 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria

RASFF-aflatoxins (B1 = 17; Tot. = 20.92 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF-aflatoxins (B1 = 26; Tot. = 29 / B1 = 39; Tot. = 49 µg/kg – ppb) in dried figs from Turkey in France

RASFF-aflatoxins (B1 = 9.3 µg/kg – ppb) in pistachios in shell from Iran in Germany

RASFF-aflatoxins (B1 = 15.7; Tot. = 31.8 / B1 = 32.8; Tot. = 38.3 µg/kg – ppb) in dried figs from Turkey in Slovenia

RASFF-aflatoxins (B1 = 14; Tot. = 17 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF-aflatoxins (B1 = 5.6; Tot. = 9.2 µg/kg – ppb) in groundnuts from Argentina, via the United States in the Netherlands

RASFF-aflatoxins (B1 = 12; Tot. = 14 µg/kg – ppb) in blanched groundnut kernels from Argentina in the Netherlands

RASFF-aflatoxins (B1 = 18.6; Tot. = 20 µg/kg – ppb) in pistachios in shell from the United States in the UK

RASFF-Bacillus cereus (150000 CFU/g) in white mulberries from Turkey in the Netherlands

RASFF-Salmonella enterica ser. Cubana (present /25g) in organic rapecake expeller from Belgium in Finland

RASFF-Salmonella enterica ser. Mbandaka (presence /25g) in rape seed meal from Poland in Finland

RASFF-Salmonella enterica ser. Liverpool (present /25g) in soy bean meal from Germany in Finland

RASFF-Salmonella enterica ser. Mbandaka (present /25g) in rapeseed meal from Russia, via Luxembourg in Sweden

Journal of Food Protection

Sushi restaurants have become quite popular in Europe, with an increase in the consumption of the sashimi speciality. Pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus have been reported in this kind of food. Controlling the presence and multiplication of L. monocytogenes is a challenge for food safety management systems owing to its ubiquitous presence and psychrotrophic growth. Bacteriophages have been used as pathogenic biocide agents for decades. The bacteriophage P100, present in LISTEX P100, was used in this study to understand the possibility of implementing a new critical control point for L. monocytogenes in sashimi preparation and sale. Different concentrations of LISTEX P100 were used for reduction of L. monocytogenes in inoculated samples at 3 and 22°C. The reduction in initial counts of 2 log CFU/g was effective in the first 24 h with the 8-log PFU/g inoculation. Promising results were obtained in assays with the 6-log CFU/g initial counts and the 8-log PFU/g inoculation, at 22°C, achieving a maximum reduction of 4.44 log CFU/g, compared with the control group. These results seem to confirm that bacteriophages can be an option in reducing the population of the L. monocytogenes pathogenic bacteria in sashimi, mainly in takeaway sales.

Food Poisoning Journal

The Kentucky DPH says a total of 31 cases of acute hepatitis A cases have been reported in Kentucky throughout 2017, which is about a 50 percent increase from the average number of cases per year in the state. The illness is serious, and the DPH says it can be life-threatening. It is often spread when people do not wash their hands properly or by eating uncooked or under-cooked food.