Stec in meat from Argentina in Multiple EU Countries
Shigatoxin-producing Escherichia coli in frozen lamb loins from New Zealand in Italy
STEC in beef from Argentina via the Netherlands in Multiple EU Countries
Shigatoxin-producing Escherichia coli in chilled beef rump and loin sets from Paraguay in the Netherlands
E. coli stec in fresh meat from Argentina in Spain
Microbiological contamination of lactose free milk from France in Italy
Moulds in tapas cheese from Spain in Denmark
Fumonisins in organic corn wafers from Slovakia in Germany
Soaking “sprouted” foods in cold water, rather than the more common practice of soaking at ambient temperature, lowers the risk of salmonella growth on these increasingly popular healthy snack foods, according to an Oregon State University study.
The study, published in Food Protection Trends, demonstrates the risk of “sprouting” practices and presents practical strategies to improve safety of these raw foods, said Joy Waite-Cusic, associate professor of food safety systems in OSU’s College of Agricultural Sciences.
“If this soaking phase happens at ambient temperature, then there is a significant food safety problem,” said Waite-Cusic, who is also OSU Extension’s statewide specialist for home food safety and food preservation in the College of Public Health and Human Sciences. “This study provides regulators with clear guidance on the risks associated with this new category of ‘sprouted’ products.”
Ochratoxin A in dried figs from Turkey, via Germany in Switzerland
Ochratoxin A in raisins from Pakistan in Romania
Ochratoxin A in raisins from Uzbekistan in Latvia
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Toxin
Aflatoxin B1 in groundnuts from Egypt in Germany
Aflatoxins (B1 = 22.1 µg/kg – ppb) in roasted chilli powder from Sri Lanka in Italy
aflatoxins in pistachios from Iran in Germany
Aflatoxin in pistachios from USA in Belgium
Aflatoxin B1 in cayenne pepper from Singapore in the Netherlands
Aflatoxin in Egypt groundnuts in the Netherlands
Aflatoxin B1 in hazelnuts from Georgia in Germany and Poland
Aflatoxins in pistachios from Iran, dispatched from Turkey in Spain
Aflatoxins in Bolivian groundnuts in the Netherlands
Aflatoxins in Indian Groundnut Kernels in the Netherlands
Aflatoxin B1 in rice flour dispatched from the Netherlands in Germany
Aflatoxins in peanut butter from Senegal in Belgium
Aflatoxin (B1 =5,6 +/- 0.5; Tot. = 5,8 µg/kg – ppb) in arachidi con guscio destinati al consumo umano dall’Egitto in Italy
Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF, Toxin
Robinson Fresh Turnip Greens are being recalled in New York State after Listeria monocytogenes was found in the product, according to a notice posted on the New York Department of Agriculture and Markets web site. No illnesses have been reported to the company to date in connection with the consumption of this product.
The recalled product is Robinson Fresh Turnip Greens that is packaged in a 6 ounce plastic bag. The Best by Date on the product is April 26, 2021 (4/26/21). The pre–packaged turnip greens were sold at ShopRight in Commack, New York and possibly other retail locations in the state
Salmonella agona in rapeseed cake in the Netherlands
Salmonella in raw petfood from Netherlands in Belgium
Salmonella spp. in fish meal from Morocco in Spain
At least six people have been admitted this Monday at the University Hospital of Ceuta and four more have been treated at the same center as a result of a salmonella poisoning in a downtown restaurant.
Hospital admissions have occurred during the day due to salmonella poisoning, since all those who have come to the hospital have reported having had lunch in the same restaurant, with pictures of vomiting, diarrhea, abdominal pain, and fever, which have forced six of them to remain hospitalized, as reported by health and police sources.
The technicians of the Health Area of the Ceuta Government they have opened an investigation to know the origin of the outbreak and determine the food that may have led to this poisoning.
FoodWorld 