RASFF – Aflatoxins (B1 = 230 µg/kg – ppb) in rice bran from Sweden
RASFF – Aflatoxins (B1 = 4.3 µg/kg – ppb) in groundnuts from Brazil in the Netherlands
RASFF – Ochratoxin A (23.1 µg/kg – ppb) in ground nutmeg with raw material from India, packaged in Hungary in Ireland
RASFF – Aflatoxins (B1 = 103.6; Tot. = 116.1 µg/kg – ppb) in roasted shelled pistachios from Turkey in Germany
RASFF – Salmonella spp. (presence /25g) in salami from Spain in Finland
RASFF – Salmonella Agona (presence /25g) in sunflower meal from the Netherlands in Belgium
RASFF – Histamine (342; 260; 360; 322; 230; 477; 495; 370; 265 mg/kg – ppm) in chilled sardines (Sardinella aurita) from Tunisia in Italy
Foodstuffs has recalled a batch of its fresh trevally fillets after they are suspected to have given two people histamine poisoning.
According to the Ministry for Primary Industries website, histamine, or scombroid, poisoning is due to a buildup of toxins that occurs when certain types of fish, including kahawai, mackerel, tuna, bonito and butterfly kingfish, have not been chilled adequately.
Symptoms can include tingling and burning around the mouth, facial flushing, diarrhoea, skin rash, nausea, abdominal cramps and vomiting, and can last for 12 hours.
Foodstuffs has initiated a voluntary recall of their in-store processed trevally fish fillets sold before March 6 and with a best before date up to March 7.
A spokeswoman said two people had potentially contracted histamine poisoning as a result.
Affected products were sold in New World, Pak’nSave and Four Square stores throughout the Upper North Island.
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RASFF – Salmonella in Beef Trimings in Sweden sourced in Poland via the Netherlands and Germany
RASFF – Norovirus in Chilled Oysters in Italy sourced in France
RASFF – Hepatitis A Virus in Pitted Dates in Netherlands sourced in Algeria via France
Carrefour Recall – Noroviurs in Oysters
RASFF – Aflatoxins in Maize in Cyprus sourced in Greece
RASFF – Aflatoxins in Almone Powder in Belgium sourced in Ghana
RASFF – Salmonella in Frozen Beef in Sweden sourced in Poland
RASFF – Salmonella in Pasteurised Cows Milk Cheese in France
Posted in Aflatoxin, Allergic Reaction, Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Food Virus, Hepatitis A, Hygiene, Microbiology, Moulds, Mycotoxin, Norovirus, Ochratoxin, Pathogen, RASFF, Recall
Tagged cows milk, food, green pepper, hepatitis a virus, milk cheese
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RASFF – Histamine in Tuna in Italy sourced in Spain
RASFF – Salmonella in Animal Feed in Sweden sourced in Germany
RASFF – Salmonella spp. in dried organic Chlorella algae in Sweden from China
RASFF – Coliforms in Carbonated Water in Greece sourced in Romania
RASFF 1 / RASFF 2 – Aflatoxin in Dried Figs in Germany sourced in Turkey two alerts
RASFF – Salmonella in Bovine Meat in Italy, Portugal and Malta sourced in Italy
RASFF – Salmonella in Soya Bean Meal in Poland sourced in the USA
RASFF – Salmonella in Whole Forzen Chicken in Finland sourced in the Netherlands
RASSF – Salmonella in Paan Leaves in the UK sourced in Bangladesh
RASFF – Aflatoxin in Peanut Butter in Belgium sourced in Senegal
RASFF – Salmonella in Dried Organic Sage in Denamrk sourced from Turkey via the Netherlands.
Posted in Aflatoxin, Allergic Reaction, Bacteria, Eurofins Laboratories, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, Salmonella, Toxin
Tagged food
Not really microbiology but often undertaken in micro. laboratories and maybe of some interest.
The Food Standards Agency has begun a UK-wide survey to compare the level of allergens in foods that have voluntary allergen labelling with similar products not labelled in this way. No other survey of this kind has been carried out in the UK.
Allergen advisory labelling, such as labelling that states ‘may contain nuts’, is voluntary. Many manufacturers label their products to alert consumers with allergies that a food may not be suitable for them, as it may unintentionally contain small amounts of an allergen as a result of cross-contamination during production. The survey could help determine if this type of labelling is being used appropriately.
FoodWorld 