RASFF – Italy Ground Chesnut Flour – Distributed to US/UK/Australia/Germany/Netherlands
RASFF – Austria Ground Chilli from Sri Lanka
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Category Archives: Aflatoxin
Aflatoxin Alerts – Ground Chesnut Flour/Ground Chilli
Posted in Aflatoxin, Eurofins Laboratories, Food Hygiene, Food Illness, Food Safety, Food Safety Alert, Food Testing, Microbiology, Mycotoxin, Pathogen, RASFF, Recall
Tagged chesnut, food, ground chilli, rasff
Chinese Infant Formula Recall – Aflatoxin
China’s Hunan Ava Dairy Co Ltd said on Monday it will recall baby formula sold under its Nanshan Bywise brand after a cancer-causing agent was found in test samples, the latest blow to the country’s scandal-ridden milk industry struggling to restore consumer confidence.
Five batches of Nanshan Bywise infant milk powder produced between July and December last year failed sample tests for aflatoxin, a toxin produced by a fungus that is widespread in nature
RASFF and Other Alerts – Mould, Listeria, Salmonella,Aflatoxins, STEC, Campylobacter
RASFF – Mould in Cheddar Cheese in Denmark sourced in the UK.
RASFF – Salmonella in Roasted Soya Beans in Belgium.
RASFF – Campylobacter in Fresh Whole Chicken in Denmark sourced in Germany.
RASFF – Salmonella in Galacto Oligosaccharide in Netherlands sourced in South Korea
RASFF – STEC E.coli Bovine Meat in Belgium
RASFF – Aflatoxins in Groundnuts in Netherlands sourced in Nicaragua.
Denmark – Undesirable bacteria in Yoghurt
Denmark – Mould on Cheese products.
Germany – Salmonella in Teewurst Sausage
Posted in Aflatoxin, Bacteria, Campylobacter, E.coli, EHEC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Listeria, Listeria monocytogenes, Microbiology, Moulds, Pathogen, RASFF, Salmonella, Toxin
Tagged aflatoxins, campylobacter, cheese products, food, groundnuts, oligosaccharide, restaurants, soya beans, whole chicken
FSA – Research Aflatoxins Brazil Nuts
The relationship between the level of aflatoxin contamination in Brazil nuts kernels in comparison to the level in the shell was investigated. A conversion factor was determined that could allow the estimation of the level of aflatoxins in the kernel when the concentration in the whole nut is measured (further work will be required to validate the conversion factor).
Posted in Aflatoxin, Food Standards Agency, Microbiology, Research
Tagged aflatoxin contamination, brazil nuts, science
RASFF Reports – Salmonella – Aflatoxins
RASFF – Salmonella in Betel (Paan) Leaves from Bangladesh
RASFF – Salmonella paratyphi B in Mechanically separated frozen poultry meat, from the Netherlands.
RASFF – Aflatoxins in Peanuts in shell from China.
Posted in Aflatoxin, Bacteria, Eurofins Laboratories, Food Illness, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF
Tagged food, salmonella paratyphi
RASFF Alerts – Salmonella, Histamine, Listeria, Aflatoxins
RASFF – Salmonella Agona – Soya Bean Meal from Italy
RASFF – Aflatoxins – Halva and Pistachios from Turkey
RASFF – Salmonella Derby – Bulls Pizzle from Germany
RASFF – Listeria monocytogenese – Smoked Salmon from Poland
RASFF – Histamine – Sardines in Oil, Sardines in Tomato from Morroco
RASFF – Salmonella Infantis- Frozen Chicken from Poland
Aflatoxin in Chocolate
Researchers in Brazil have found high levels of the potentially lethal contaminant aflatoxin in chocolate and say constant monitoring is required.
Posted in Aflatoxin, Chocolate, Eurofins Laboratories, Food Safety, Food Testing, Microbiology, Mycotoxin
Tagged aflatoxin, chocolate, food production
Mycotoxin Increase with Climate Change?
One of the toxic and carcinogenic threats in the human food supply is a natural chemicals produced by moulds called “mycotoxins”. The moulds can grow on a wide range of foods and feeds (corn, peanuts, cotton seed, tree nuts, dried spices and chiles…) and produce a range of mycotoxins. Many of the toxins come from Aspergillus spp or Penicillium spp. The chance that these toxins will contaminate a crop is enhanced by drought and/or insect damage – unfortunately both conditions expected to be more common with the onset of climate change.
FoodWorld 