RASFF – Listeria monocytogenes (<10 CFU/g) in crottin de chavignol from France in France
RASFF – Listeria monocytogenes (present /25g) in cooked squid tentacles (Dosidicus gigas) from Spain in Portugal
RASFF – Listeria in kale from the Netherlands in Denmark
RASFF – Listeria monocytogenes (up to 3000 CFU/g) in meat product from Latvia in Estonia
RASFF – Listeria monocytogenes (presence /25g) in chicken salad from Belgium in Belgium
RASFF – ochratoxin A (67.6 µg/kg – ppb) in ground nutmeg from Czech Republic, with raw material from Indonesia, via Poland in the Czech Republic
Posted in Food Toxin, Mycotoxin, Ochratoxin, RASFF, Toxin, Uncategorized
RASFF – histamine (740 mg/kg – ppm) in frozen tuna from Vietnam in the Netherlands
RASFF – shigatoxin-producing Escherichia coli (vtx1, eae+) in soft cheese (Chaource) from France in Belgium
RASFF – too high count of Enterobacteriaceae (between 70 and 645 CFU/g) in pet food from China in Sweden
Cargill’s animal nutrition business is conducting a voluntary recall of select Southern States® feed due to aflatoxin levels that exceed FDA’s action levels. The affected products, which were manufactured and sold in the eastern United States, were removed from retail shelves throughout February, March, and April 2019. Livestock, horses, and poultry exposed to aflatoxin are at risk of exposure to several health hazards.
Aflatoxicosis has the same acute and chronic adverse effects and health consequences across all species and age classes (immature and mature). Immature animals are more sensitive to aflatoxins. Acute aflatoxicosis may result in generalized hemorrhage, bloody diarrhea and death in 1-3 days. In addition, aflatoxin toxicity can cause reduced feed intake, reduced weight gain, liver damage, jaundice, and eventually death.
No adverse health effects to animals have been reported to date. Nonetheless, Cargill is taking this voluntary step out of an abundance of caution. The affected products were manufactured at Cargill’s Cleveland, North Carolina, facility. Cargill first learned of the issue when it received a notification from the North Carolina Department of Agriculture of test results showing that a single lot of a specific Southern States product contained elevated levels of aflatoxin. Cargill has identified and corrected the root cause.
A Vibrio Shigella E. coli and norovirus outbreak linked to raw oysters from Baja California Sur, Mexico has sickened at least 12 people in California, according to the California Department of Public Health (CDPH).
Those twelve patients reported illnesses in February, March, and April 2019 after consuming raw oysters that were sold by restaurants and retailers in Los Angeles, Orange, Santa Barbara, and San Diego counties. The raw oysters were sold throughout the state.
Lab testing was performed on isolates from eight cases. Officials identified Vibrio parahaemolyticus in three patients, Vibrio albensis in one, an unidentified species of Vibrio in one patient, Shigella flexneri serotype 1 in two patients, and norovirus. In addition, one of the people infected with Vibrio parahaemolyticus cases was co-infected with non-O157 Shiga toxin-producing E. coli bacteria.
Traceback evidence has shown that the oysters were harvested from Estero El Cardon. Authorities in Mexico have been notified about this outbreak and are investigating.
Posted in E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Norovirus, Shigatoxin, Shigella, Uncategorized, Vibrio, Vibrio parahaemolyticus
This outbreak appears to be over. People should always handle and cook turkey safely. Get CDC’s tips to prevent foodborne illness from turkey.
Posted in CDC, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella, Uncategorized
Americans eat more chicken every year than any other meat. Chicken can be a nutritious choice, but raw chicken is often contaminated with Campylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria. If you eat undercooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a foodborne illness, which is also called food poisoning.
That’s why it’s important to take special care when handling and preparing chicken.
Posted in Campylobacter, Clostridium perfringens, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, Salmonella, Uncategorized
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