RASFF -Bacillus cereus (4.8 10E5; 1.5 10E5 CFU/g) in aromatic herbs mix from Germany in France
RASFF -high count of Escherichia coli (330 MPN/100g) in mussels (Mytilus galloprovincialis) from Spain in Italy
RASFF-norovirus in fresh oysters from Spain in France
Posted in Bacillus, Bacillus cereus, Bacteria, Clams, E.coli, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hygiene, Microbiology, Norovirus, Pathogen, RASFF, Recall
Tagged aromatic herbs, bacillus cereus, escherichia coli, rasff
Bacillus cereus is capable of producing enterotoxin and emetic toxin, and Bacillus foodborne illnesses occur due to the consumption of food contaminated with endospores. The objectives of this study were to investigate the growth and toxin production of B. cereus in cooked rice and to determine the effect of temperature on toxin destruction. Cooked rice inoculated with B. cereus was stored at 15, 25, 35, and 45°C or treated at 80, 90, and 100°C. The results indicated that emetic toxin was produced faster than enterotoxin (which was not detected below 15°C) at all the storage temperatures (15–45°C) during the first 72 h. Emetic toxin persisted at 100°C for 2 h, although enterotoxin was easily to be destroyed by this treatment within 15 min. In addition, B. cereus in cooked rice stored at a warm temperature for a period was not inactivated due to survival of the thermostable endospores. These data indicate that the contaminated cooked rice with B. cereus might present a potential risk to consumers. Results from this study may help enhance the safety of such food, and provide valuable and reliable information for risk assessment and management, associated with the problem of B. cereus in cooked rice.
Did you know that foods other than raw eggs and raw meats present a food poisoning hazard? Cooked rice is one of those foods.
The Food Standards Agency is warning consumers that reheated rice is a food safety hazard. Uncooked rice can contain bacterial spores. When the rice is cooked, the spores survive.
Cooking food properly will help make sure that any harmful germs are killed. Eating food that isn’t properly cooked could make you ill
RASFF – Campylobacter coli (8 of 12 samples /25g) and Campylobacter jejuni (4 out of 12 samples /25g) in chilled boneless skinless chicken breast fillets from Poland in Denmark
RASFF – Bacillus cereus diarrheal enterotoxin (17000 CFU/g) in packed rocket from the Netherlands in Finland
Posted in Bacillus cereus, Bacteria, Campylobacter, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, Toxin
Tagged bacillus cereus, boneless skinless chicken breast fillets, campylobacter coli, Campylobacter jejuni, rasff
RASFF -Bacillus cereus diarrheal enterotoxin (11000 CFU/g) in food supplement from the United States in Finland
RASFF -Listeria monocytogenes (2600, <10 CFU/g) in smoked halibut from Belgium, with raw material from Denmark
RASFF -Listeria monocytogenes (<10 CFU/g) in various tuna, smoked salmon and sea food salads from Belgium in France
RASFF -Campylobacter coli (2800; 45000 CFU/g) and Campylobacter jejuni (3200; 120000 CFU/g) in fresh whole chicken, breast fillet from France in Den mark
RASFF -Bacillus cereus (39000 CFU/g) in ginger powder from India, via France in Switzerland
RASFF -Bacillus cereus (14000 CFU/g) in curry powder from India in Switzerland
RASFF – Bacillus cereus (55000 CFU/g) in curry powder from India in Switzerland
Posted in Bacillus, Bacillus cereus, Bacteria, Campylobacter, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, RASFF, Recall
Tagged bacillus cereus, campylobacter coli, chicken breast fillet, food, restaurants, smoked halibut
RASFF – Bacillus cereus (2100 CFU/g) and Enterococcus (11000 CFU/g) in ground coconut from Indonesia, via Malaysia in Italy
RASFF – Listeria monocytogenes (presence /25g) in vacuum packed frozen smoked salmon trimmings from Lithuania, via Germany in Italy
RASFF – Norovirus (present /25g) in frozen strawberries from China in Denmark
RASFF – Shigatoxin-producing Escherichia coli (presence in 3 samples) in chilled boneless beef (Bos taurus) from Brazil in the Netherlands
Posted in Bacillus, Bacillus cereus, Bacteria, E.coli
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