RASFF – Salmonella enterica ser. Mbandaka (presence /25g) in toasted soymeal used in several types of compound feeds for pigs from Belgium in Belgium
KSWFoodWorld
Monthly Archives: March 2020
USA – Fuji Foods Sushi Facility Receives FDA Warning Letter For Listeria
Fuji Foods sushi facility has received an FDA warning letter for Listeria contamination in their facility. That company, located at 121 Liberty Street in Brockton, Massachusetts, recalled ready-to-eat sushi, salads, and spring rolls under the brand names Trader Joes and Okami on November 27, 2019 for Listeria monocytogenes contamination. No illnesses were reported in connection with that recall.
Posted in FDA, food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized
UK- Scotland – Recall of Cumberland Sausages from O Flynns Gourmet Sausage Company Due to the Presence of Salmonella
| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2020.19 |
| Product: | O’Flynn’s Gourmet Sausage Company Cumberland Sausages; pack size: 360g and 5kg |
| Batch Code: | 200318
‘Use by’ date: 28.03.2020
|
| Country Of Origin: | Ireland |
Message:
O’Flynn’s Gourmet Sausage Company is recalling the above batch of Cumberland sausages due to the presence of Salmonella. Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.
How to Protect Yourself From Coronavirus When Grocery Shopping
The FDA says there’s no current evidence to support the transmission of the virus from food packaging.
But whether you buy groceries online or in stores, there are some simple steps you can take to try to limit your exposure to coronavirus, and they’re not so different from what CR recommends you typically do see the link above for some good tips.
Research – Study shows how diligent we have to be to keep surfaces germ-free
During the COVID-19 pandemic, every frequently touched surface outside our home seems as dangerous as a hot pot right out of the oven. We won’t get burned if we touch it, but we might get infected with a potentially dangerous virus.
A recent study suggests that even organized efforts to clean surfaces can fall short, a reminder for us all that keeping our surroundings clean may require some additional work.
For 5 ½ weeks, researchers tagged surfaces of a small-animal veterinary practice daily with a fluorescent dye visible only under black light. They checked tagged surfaces 24 hours later to see if the marks were showing. Surfaces were considered cleaned if the dye was completely removed.
Results showed that overall, only half of all surfaces were adequately cleaned during the study period. Human-touch surfaces — such as medical instruments, dog run handles, and computer mice and keyboards — were cleaned less frequently than areas touched primarily by animals. The results were similar to studies from other veterinary clinics.
UK – FSA publishes guidance for food businesses on coronavirus (COVID-19)
The FSA has today published guidance to assist food businesses in responding to the coronavirus (COVID-19) outbreak.
The new guidance has been developed with the Department for Environment, Food and Rural Affairs (Defra) and covers a range of areas including good hygiene practice, management of employee sickness, and social distancing for specific food business settings.
It is very unlikely that people can catch COVID-19 from food. COVID-19 is a respiratory illness and not known to be transmitted by exposure to food or food packaging.
The FSA is working with the food industry to ensure that businesses know what their responsibilities are and what actions they need to take to maintain safety standards and protect staff during the outbreak.
The guidance can be found on GOV.UK
Research – Modeling the inactivation of Bacillus cereus by infrared radiation in paprika powder (Capsicum annuum)
Infrared (IR) irradiation, a novel technology for modeling of decontamination of Bacillus cereus in paprika powder was evaluated and the effect on temperature profiles and total phenolic content was determined. The highest reduction in B. cereus count (2.3 log CFU/g) was achieved after a holding time of 1 min at 200 W IR power and 5 cm distance. The rapid rise in temperature was observed in surface paprika powder and the highest temperature at 200 W IR power and 5 cm distance reaching to 127.8°C. An increase in IR power and a decrease in sample distance of the IR lamp caused a significant decrease in the total phenolic content. The Double Weibull model closely predicted the inactivation of B. cereus in paprika powder by IR irradiation.
Research – Don’t freak out: These are the microbes living on your tongue
STEVEN WILBERT AND GARY BORISY/FORSYTH INSTITUTE
Microbes are everywhere in our guts—and in our mouths. Now, a new study reveals our tongue-dwelling companions aren’t all mixed together randomly; instead, they seem to prefer living close to their own kind, separating out into distinct groups based on their species.
Researchers started by scraping the tongues of 21 healthy human volunteers. Then, they used fluorescent tags to identify specific groups of bacteria, some of which produce nutrients for us, so they could see exactly where each one lived on the tongue’s surface. Without exception, the bacteria formed tight-knit, well-defined clusters of the same species, the researchers report today in Cell Reports.
The clusters (above) resemble a microbial rainbow under the microscope. For instance, Actinomyces bacteria, in red, grow close to the epithelial tissue of the tongue, shown in gray, while Rothia bacteria, in cyan, form long patches between other communities. Streptococcus, in green, form a thin crust on the edge of the tongue and slender veins in the interior. By looking at the images, the researchers could guess at how these colonies establish themselves and grow over time.
Australia -Fresh Frontier — Foodies Choice Gourmet Greek Salad with Quinoa plus Kale 320g -Salmonella
What are the defects?
The recall is due to microbial (Salmonella) contamination.
What are the hazards?
Food products contaminated with Salmonella may cause illness if consumed.
What should consumers do?
Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.
For further information, please contact Fresh Frontier by phone on 08 6162 9958 or via www.freshfrontier.com.au
Supplier
Traders who sold this product
IGA
Farmer Jacks
Gilberts Fresh
Rawsters
SUPA IGA
Where the product was sold
Western Australia
Dates available for sale
- 17 March 2020 – 19 March 2020
FoodWorld 