RASFF -Campylobacter coli (presence /25g) in chilled poultry meat from Germany in Italy
RASFF -Bacillus cereus ( > 150000 CFU/g) in tuna salad from Belgium in Luxembourg
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Category Archives: Bacteria
RASFF Alerts – Listeria monocytogenes – Pork – Sausage – Smoked Trout
RASFF -Listeria monocytogenes (presence /25g) and Salmonella spp. (presence /25g) in pork meat sausages from Italy
RASFF-Listeria monocytogenes (detected /25g) in chilled sausages from Sweden
RASFF-Listeria monocytogenes (1.5000 CFU/g) in chilled smoked trout from Turkey in the Netherlands
RASFF-Listeria monocytogenes (270; 350; 40; 60 CFU/g) in sausage from Italy
RASFF Alerts – Shigatoxin E.coli – Beef – Deer Meat
RASFF -Shigatoxin-producing Escherichia coli (presence /25g) in chilled boneless beaf meat from Argentina in the Netherlands
RASFF – Shigatoxin-producing Escherichia coli in chilled boneless beef meat from Argentina in the Netherlands
RASFF -Shigatoxin-producing Escherichia coli (presence /25g) in chilled boneless beef meat from Argentina in the Netherlands
RASFF -Shigatoxin-producing Escherichia coli (presence /25g) in frozen boneless beef meat from Brazil in Italy
RASFF -Shigatoxin-producing Escherichia coli in chilled boneless beef from Argentina in the Netherlands
RASFF -Shigatoxin-producing Escherichia coli in frozen deer meat from Austria in Italy
RASFF -Shigatoxin-producing Escherichia coli in chilled beef from Argentina in the Netherlands
RASFF – Shigatoxin-producing Escherichia coli (presence /25g) in chilled boneless beef from Brazil in the Netherlands
Posted in Bacteria, E.coli, EHEC, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, RASFF, Recall, Shigatoxin
Tagged beef meat, boneless beef, deer meat, escherichia coli
RASFF Alerts – Salmonella – Feed – Chicken
RASFF – Salmonella spp. (presence /25g) in feed for food-producing animals from Morocco in Greece
RASFF -Salmonella spp. (presence /25g) in rape seed meal from Belgium
RASFF -Salmonella spp. (presence /25g) in frozen whole chicken from France
RASFF – Salmonella enteritidis (presence /25g) in chilled hens without offals from Poland, with raw material from the Czech Republic in Poland
RASFF – Salmonella enteritidis (presence /25g) in frozen chicken legs from Brazil in Spain
RASFF – Salmonella enteritidis (presence /25g) in frozen whole chicken from Brazil in the Netherlands
RASFF – Salmonella Heidelberg (presence /25g) in frozen salted chicken breast fillets from Brazil in the Netherlands
Research – Listeria monocytogenes – Inhibition – Prevalence
The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.
The aim of this study was to obtain data from refrigerated ready-to-eat seafood products at retail in Spain (young eels, crabstick and smoked salmon), regarding prevalence and levels of Listeria monocytogenes, storage temperatures and the impact of transport conditions (type of bag) on the temperature of the product. The one-year surveillance period was carried out according to the EC Regulation No. 2073/2005, taking 5 units/batch and analyzing 250 samples following ISO 11290-1/A1 and ISO 11290-2/A methodologies. Low prevalence of L. monocytogenes was observed in surimi products, while 4.8% of smoked salmon samples were positive for Listeria with low levels (<10 cfu/g) and uneven pathogen distribution. A single company was responsible for 80% of the positive lots. All purchased products showed values higher than 4 °C at retail and an average increase of 2.5 °C or up to 6.2 °C was recorded when isothermal or plastic shopping bags were used for transport, respectively. To avoid noncompliance of the Food Safety Objective for L. monocytogenes in seafood RTE products more efforts from all stakeholders are needed, with special attention so as to improve control and maintenance of refrigerators at retail and to enhance consumer education regarding food safety practices.
Information Clostridium botulinum
Botulism is a rare, life-threatening paralytic illness caused by neurotoxins produced by an anaerobic, gram-positive, spore-forming bacterium, Clostridium botulinum. Unlike Clostridium perfringens, which requires the ingestion of large numbers of viable cells to cause symptoms, the symptoms of botulism are caused by the ingestion of highly toxic, soluble exotoxins produced by C. botulinum while growing in foods.
Posted in Bacteria, Clostridium botulinum, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, Recall, Research
Tagged bacterium clostridium botulinum, clostridium perfringens, exotoxins, symptoms of botulism, viable cells
Canada – Gorgonzola Cheese Recall – Listeria monocytogenes
The Canadian Food Inspection Agency (CFIA) and Jan K Overweel Ltd. are warning the public not to consume the Ballarini brand Gorgonzola cheese products described in the link above because the products may be contaminated with Listeria monocytogenes.
Also affected by this alert are the below products which may have been sold in smaller packages, cut and wrapped by some retailers. Consumers are advised to contact the retailer to determine if they have the affected products.
There have been no reported illnesses associated with the consumption of these products.
The importer, Jan K Overweel Ltd., Woodbridge, ON, is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.
New Zealand – Whey Protein – Clostridium botulinum
Fonterra, New Zealand’s largest dairy manufacturer, last week issued a warning that Clostridium botulinum had been found in three batches of whey protein, (approximately 40 tonnes), which can be used to boost the protein content of many foods, including infant feeding formula.
The warning caused a New Zealand manufacturer of infant feeding formula to recall certain batches of product. Fonterra Chief Executive, Theo Spierings also flew to China to discuss the issue with Chinese food safety authorities.
Apparently, the source of the bacteria has been traced to a dirty pipe in a processing factory. If this is true, it’s a serious lapse in process control and obviously should not have occurred.
Food Standards Australia New Zealand is aware of the announcement by Fonterra regarding several batches of its whey protein concentrate possibly contaminated with Clostridium botulinum and subsequent recalls of two Nutricia products as a precautionary measure.
Please see the following joint media statement issued by the Department of Agriculture, Fisheries and Forestry and Food Standards Australia New Zealand.
Posted in Bacteria, Clostridium botulinum, Food Hygiene, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall
Tagged science
USA – Beef Recall – E.coli O157
National Beef Packing Company, a Liberal, Kan., firm, is recalling approximately 50,100 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The following products are subject to recall:
- 10 lb. chub of “National Beef” 93/ 7 Fine Ground Beef, Product Code 0707
- 10 lb. chub of “NatureSource” 80/20 Fine Ground Chuck, Product Code 7031
- 10 lb. chub of “NatureSource” 85/15 Fine Ground Beef, Product Code 7054
- 10 lb. chub of “NatureSource” 90/10 Fine Ground Beef, Product Code 7344
- 10 lb. chub of “NatureSource” 93/ 7 Fine Ground Beef, Product Code 7004
- 10 lb. chub of “NatureWell 80/20 Fine Ground Chuck, Product Code 7484
- 10 lb. chub of “NatureWell” 85/15 Fine Ground Beef, Product Code 7454
- 10 lb. chub of “NatureWell” 90/10 Fine Ground Sirloin, Product Code 7577
- 10 lb. chub of “NatureWell” 93/7 Fine Ground Beef, Product Code 7404
All these products bear the establishment number “EST. 208A” inside the USDA mark of inspection. The products were produced on July 18, 2013 and were shipped in 40 to 60 pound cases to retailers, wholesalers, and food service distributors nationwide.
The problem was discovered through routine FSIS monitoring which confirmed a positive result for E. coli O157:H7. An investigation determined National Beef Packing Co. was the sole supplier of the source materials used to produce the positive product. FSIS and the company have received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a healthcare provider.
USA FDA Recall – Cheese – Listeria monocytogenes
Whole Foods Market announces that it is recalling Trois Comtois Morbier cheese in the Mid Atlantic, Southwest, Northern California, Southern Pacific and Midwest regions. This cheese is being recalled because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
The recalled Trois Comtois Morbier comes in wheels approximately 11 lbs. each, which are then cut and wrapped in varying weights and are labeled with a Whole Foods Market scale label. Below is a list of how the cheese was labeled, including PLU code, according to the state in which it was sold. This recall includes all “best by” dates sold in Whole Foods Market stores in the states listed in the link above.
FoodWorld 