RASFF – ochratoxin A (17 µg/kg – ppb) in dried grapes from Turkey in France
RASFF – ochratoxin A (156.9 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF – ochratoxin A (16 µg/kg – ppb) in dried raisins from Uzbekistan in Latvia
RASFF – ochratoxin A (17 µg/kg – ppb) in dried raisins from Turkey, via Italy in Slovenia
RASFF – ochratoxin A (up to 1.5 µg/kg – ppb) in children’s organic fruit and oat from the United Kingdom in Finland
RASFF – shigatoxin-producing Escherichia coli (stx1-, stx2+ /25g) in chilled spelt dough from Austria in Germany
RASFF – Bacillus cytotoxicus (960000 CFU/g) in protein bar from the United Kingdom, manufactured in the Czech Republic in Germany
RASFF – Salmonella (presence /25g) in black pepper from Brazil in Germany
RASFF – Salmonella (presence /25g) in chilled duck carcasses from Poland, with raw material from the Czech Republic in Poland
RASFF – Salmonella enterica ser. Derby (presence /25g) in chilled turkey meat from Spain in Italy
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey cut from France in France
RASFF – Salmonella enterica ser. Corvallis (presence /25g) in chilled turkey meat from Spain in Italy
RASFF – Salmonella (presence /25g) in mediterranean mussels from Spain, packaged in Italy in Italy
RASFF – Salmonella (present /25g) in frozen chicken breast from Poland in Italy
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in frozen poultry meat from Poland in Poland
RASFF – Salmonella (presence /25g) in black pepper from Brazil in Germany
RASFF – Salmonella (in 2 out of 5 samples /25g) in frozen chicken kebab from Poland in Poland
RASFF – Salmonella enterica ser. Enteritidis (in 3 out of 5 samples /25g) in chilled chicken meat from Poland in Poland
RASFF – Salmonella (presence /25g) in black pepper from Brazil in Germany
RASFF – Salmonella enterica ser. Livingstone (presence /25g) in chilled minced chicken from Poland in Lithuania
RASFF – Salmonella (presence /25g) in chilled cooked shrimps from the Netherlands in Belgium
RASFF – Salmonella enterica ser. Enteritidis (in 5 out of 5 samples /25g) in chilled poultry meat from Poland in Poland
RASFF – Salmonella enterica ser. Enteritidis in frozen chicken thighs from Poland in the Netherlands
RASFF – Salmonella (presence /25g) in organic sesame seeds from Uganda in the Netherlands
RASFF – Salmonella (IIIb /25g) in chilled Nile perch (Lates niloticus) fillets from Tanzania in Germany
RASFF – Salmonella (presence /25g) in fresh chicken breast fillets from Poland in the Czech Republic
RASFF – Salmonella enterica ser. Enteritidis (in 2 out of 5 samples /25g) in chilled chicken thighs from Poland in the Czech Republic
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breast from Poland in Poland
RASFF – Salmonella enterica ser. Infantis (present /25g) in meat meal from Germany in Germany
RASFF – Salmonella (presence) in dried pork haemoglobin from Germany in Poland
RASFF – Salmonella enterica ser. Mbandaka (present /25g) in layer feed from Belgium in Belgium
RASFF – Salmonella (presence /25g) in dried silkworm pupae from India in Germany
Eight Listeria infections have been recorded in France by authorities linked to eating a brand of pork tongue in jelly.
The people infected with the same type of Listeria monocytogenes were identified by the National Reference Center for Listeria. It is not clear when illnesses occurred or how serious they have been.
An investigation by Santé Publique France and the Directorate-General for Food (DGAL) suggests a link between consumption of pork tongue in jelly products of the brand Tradival, part of the Sicarev Group, and some sick people.
Based on these investigations, the withdrawal from sale and recall of all lots and dates of pork tongue in jelly made by the company has been ordered. Production has also been halted until further notice.
The products are sold in supermarkets, hypermarkets and by butchers throughout France. They can be identified by the approval number FR 45-147-004-CE on the packaging.
In this article the water safety experts at Legionella Control International ask the question… how common is Legionnaires’ disease in Europe, and what can be done to prevent it? It examines data from the ECDC (European Centre for Disease Prevention and Control) including records of how many people catch Legionnaires’ disease in Europe, and typical mortality rates. It then looks at what key steps can be taken to control the spread of the disease, including legionella risk assessment and the development and implementation of a Water Safety Plan or WSP.
FoodWorld 