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Ingestion of rattlesnake meat has been previously studied in populations residing in the United States- Mexico border region. Few case reports have shown a link between consuming rattlesnake meat with Salmonella bacteremia. We are describing a unique case of Salmonella IE in a patient ingesting rattlesnake meat. This case presents an opportunity for physicians to recognize rare sources of IE by looking deep into cultural exposures and practices.
Consumer knowledge in Germany of Toxoplasma was better than that of Campylobacter, according to a recent report on a study.
Researchers surveyed 1,008 consumers in August 2017 in Germany via an online panel on Campylobacter, Salmonella and Toxoplasma and transmissibility via meat. The questionnaire had 43 questions in five sections.
Consumers were most informed about Salmonella and general knowledge of Toxoplasma is better than Campylobacter. Campylobacter, despite its high incidence in Germany, was largely unknown to consumers.
With almost 70,000 confirmed cases in 2017, Campylobacter is the main bacterial infection causing diarrhoeal disease reportable in Germany. Second was salmonellosis with 14,269 confirmed infections. Only seven cases of congenital human toxoplasmosis were confirmed in 2017.
A previous survey by the German Federal Institute for Risk Assessment (BfR) found only 28 percent of people had heard of Campylobacter.
Gaseous chlorine dioxide (ClO2) is a promising sanitizer for frozen products because of its efficacy under nonthermal and waterless conditions. A major knowledge gap exists between laboratory trials and effectiveness at the industrial scale. To address this, a pilot study implementing a pallet‐sized fumigation container (60 harvest totes) was designed for gaseous ClO2. Fifty kilograms of blueberries were exposed to initial dose of 57.46 mg/L, representing a treatment of 2.35 mg/g of blueberries. Blueberries remained enclosed for 10 hr. Reduction of all viable cells, coliforms, yeasts, and molds were measured by plating treated samples on Tryptic Soy Agar, Violet Red Bile Agar, and Dichloran Rose Bengal Chloramphenicol Agar and compared to untreated controls. The results demonstrate that a significant reduction of 1.5 log CFU/g can be achieved against coliforms after ClO2 exposure. Our findings demonstrate a cost‐effective procedure that could be adapted to commercial processing.
RASFF – Salmonella (presence /25g) in frozen chicken MDM from Poland in Bulgaria
RASFF – Salmonella enterica ser. Agona (presence /25g) in dried black mulberry from Afghanistan in Finland
RASFF – Salmonella (presence /25g) in frozen chicken thighs from Germany in Italy
RASFF – Salmonella (presence /25g) in white sesame seeds from Sudan, via the United Arab Emirates in Italy
RASFF – Salmonella (presence /25g) in paprika powder from China in Spain
RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands
RASFF – Salmonella (in 5 out of 5 samples /25g) in chilled turkey neck skin from Poland in Poland
RASFF – Salmonella (in 1 out of 5 samples /25g) in frozen beef steaks from Uruguay in Spain
RASFF – Salmonella enterica ser. Infantis (in 3 out of 5 samples /25g) in frozen minced chicken breasts from Hungary in France
RASFF – Salmonella (in 3 out of 5 samples /25g) in frozen salted half chicken breasts from Brazil in the UK
RASFF – Salmonella enterica ser. Newport (in 5 out of 5 samples /25g) in frozen marinated chicken inner fillets from Poland in Italy
RASFF – Salmonella (presence /25g) in paprika (Capsicum spp.) from China in Spain
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled poultry meat from Poland in Poland
RASFF – Salmonella (present /25g) in chilled filet americain from the Netherlands in the Netherlands
RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in the Netherlands
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella Sesame Seeds, Uncategorized
RASFF – Listeria monocytogenes (<10 /g) in chilled marbled ham from France in France
RASFF – Listeria monocytogenes (presence /25g) in frozen bavarois pastry from Belgium in Belgium
RASFF – Listeria monocytogenes (200 CFU/g) and too high count of Enterobacteriaceae (300000 CFU/g) in frozen roastbeef from Argentina, via Italy in Germany
RASFF – Paralytic Shellfish Poisoning (PSP) toxins (1106 µg/kg – ppb) in chilled scallops from Norway in Norway
RASFF – norovirus (GI and GII) in oysters from France in Belgium
RASFF – norovirus (GI and GII) in live oysters (Crassostrea gigas) from France in Germany
Posted in Food Virus, GI, gii, Norovirus, RASFF, Uncategorized, Virus
RASFF – ochratoxin A (13.8 µg/kg – ppb) in raisins from Uzbekistan in Latvia
RASFF – aflatoxins (B1 = 5.8; Tot. = 7.7 µg/kg – ppb) in roasted groundnuts from Turkey in Switzerland
RASFF – aflatoxins (B1 = 13.4; Tot. = 13.7 µg/kg – ppb) in salted pistachios from Pakistan in Switzerland
RASFF – aflatoxins (B1 = 37.5; Tot. = 62.2 µg/kg – ppb) in almonds from Spain in Germany
RASFF – aflatoxins (B1 = 14.6; Tot. = 15.1 µg/kg – ppb) in seasoning mix from Pakistan in Ireland
RASFF – aflatoxins (B1 = 16; Tot. = 17 µg/kg – ppb) in organic groundnuts from Egypt in the Netherlands
RASFF – aflatoxins (B1 = 20.1; Tot. = 20.8 µg/kg – ppb) in spice mix from Pakistan in Ireland
RASFF – aflatoxins (B1 = 9; Tot. = 12 µg/kg – ppb) in organic groundnuts kernels from Egypt in the Netherlands
RASFF – aflatoxins (B1 = 19; Tot. = 28 µg/kg – ppb) in dried figs from Turkey in the Netherlands
RASFF – aflatoxins (B1 = 38; Tot. = 50 µg/kg – ppb) in shelled groundnuts from the United States in the Netherlands
RASFF – aflatoxins (Tot. = 29.5 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria
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