Category Archives: Biotoxin

RASFF Alerts – Aflatoxin – Groundnuts – Shelled Pistachios – Brown Basmati Rice – Dried Figs – Almonds

European Food Alerts

RASFF

aflatoxins (B1 = 13.3; Tot. = 15.1 µg/kg – ppb) in groundnuts from China in Italy

RASFF

aflatoxins (B1 = 27.5; Tot. = 31.4 µg/kg – ppb) in shelled pistachios from Iran, dispatched from Turkey in Italy

RASFF

aflatoxins (B1 = 14.3; Tot. = 15.4 µg/kg – ppb) in brown basmati rice from Pakistan, via the Netherlands in Germany

RASFF

aflatoxins (Tot. = 15.87 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF

aflatoxins (B1 = 54; Tot. = 60 µg/kg – ppb) in almonds from the United States in the Netherlands

Australia – Golden Horse Dried Anchovy Kho Ca Com 450g – Histamine

FSANZ

Date published: 22 October 2020

Product information

Yuen’s Market Trading Co. is conducting a recall of Golden Horse Dried Anchovy Kho Ca Com 450g. The product has been available for sale at Asian grocery stores in Queensland.

Date markings

Best Before: 06/01/2023

Problem

The recall is due to biotoxin (histamine) contamination.

Food safety hazard

Food products containing histamine may cause illness/injury if consumed.

Country of origin

Vietnam

What to do​

Consumers should not eat this product and return it to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

For further information please contact:

Yuen’s Market Trading Co.

(07) 3722 8100

sales@yuensmarket.com.au

Related links:

Belgium – Albert Heijn recall – Flevosap Appel (apple juice) – Patulin

AFSCA

In agreement with the AFSCA, Albert Heijn reminds consumers of the “Flevosap Appel” apple juice from the Flevosap brand, the date of minimum durability (DDM) of which is 30/09/2021. The product contains too high a patulin content (a mycotoxin). Consumption of this product may present a risk to health.

Albert Heijn asks his customers not to consume this product and to bring it back to the point of sale where it was purchased. The product will be refunded or changed there. Please contact a doctor if you have any health problem.

Product Description

• Product Category: Fruit Juice
• Product Name: Flevosap Appel
• Brand: Flevosap
• Date of Minimum Durability (DDM): 09/30/2021
• Batch number: L20232A
• Sales period: from 2/09/2020 to 09/10/2020 inclusive
• Type of packaging: glass bottle
• Weight: 1 l

The product was sold through Albert Heijn stores in Belgium.

For any further information , please contact Albert Heijn on 0800 777 05

France – Product recall: Carrefour brand Basmati rice – Aflatoxin

Oulah

Product recall: Carrefour brand Basmati rice

ENCOUNTERED PROBLEM

Presence of aflatoxins B1

PROPOSED SOLUTION

Do not consume and return to the point of sale for reimbursement.

Aflatoxins are mycotoxins which can be present in different products such as cereals, coffee, rice, dried rasisins and dried fruits. Only a large quantity of contaminated products can lead to health problems.
People with hepatitis are sensitive to aflatoxins. You are advised to contact Carrefour in order to put them in touch with your medical consultant.

FURTHER INFORMATION

▸ Barcode
• 3245412435256 (Basmati rice box 500g – 4x125g)
• 3560070837984 (Basmati rice box 1kg bag)

▸ DDM / DLUO
• 07/16/2022 (Basmati rice 500g box – 4x125g)
• 07/20/2022 (Basmati rice 500g box – 4x125g)
• 07/21/2022 (Basmati rice 500g box – 4x125g)
• 07/15 / 2022 (Basmati rice in 1kg bag bag)


EMB code 59606B

▸ Consumer service contact
For any further information, you can contact the Carrefour consumer service by dialing N ° Cristal 09 69 39 7000 (non-surcharged call from a landline) from Monday to Friday from 8:30 am to 7:00 pm

▸ Source
https://www.carrefour.fr/

RASFF Alerts – Aflatoxin – Groundnut Kernels – Dried Whole Chillies – Dried Figs

European Food Alerts

RASFF

aflatoxins (B1 = 53; Tot. = 60 µg/kg – ppb) in groundnut kernels from Egypt in the Netherlands

RASFF

aflatoxins (B1 = 10.7; Tot. = 11 µg/kg – ppb) in dried whole chillies from Sri Lanka in the UK

RASFF

aflatoxins (B1 = 110; Tot. = 120 / B1 = 48; Tot. = 56 µg/kg – ppb) in organic groundnut kernels from Egypt in the Netherlands

RASFF

aflatoxins (B1 = 4.3; Tot. = 5.4 µg/kg – ppb) in blanched groundnut kernels from India in the Netherlands

RASFF

aflatoxins (B1 = 16; Tot. = 19 / B1 = 66; Tot. = 77 µg/kg – ppb) in organic groundnut kernels from Egypt in the Netherlands

RASFF

aflatoxins (B1 = 9.1; Tot. = 9.1 / B1 = 11; Tot. = 14 mg/kg – ppm) in organic groundnut kernels from Egypt in the Netherlands

RASFF

aflatoxins (B1 = 160; Tot. = 190 µg/kg – ppb) in organic groundnut kernels from Egypt in the Netherlands

RASFF

aflatoxins (B1 = 822 µg/kg – ppb) in dried figs from Turkey in Bulgaria

RASFF

aflatoxins (B1 = 78; Tot. = 83 µg/kg – ppb) in organic groundnut kernels from Egypt in the Netherlands

RASFF

aflatoxins (B1 = 30; Tot. = 35 µg/kg – ppb) in organic groundnut kernels from Egypt in the Netherlands

RASFF

aflatoxins (B1 = 27.5; Tot. = 29.1 µg/kg – ppb) in whole dried chillies from India in the UK

RASFF Alert – Ochratoxin A – Basmati Rice

European Food Alerts

RASFF

ochratoxin A (6.23 µg/kg – ppb) in basmati rice from India, via the Netherlands in Germany

RASFF Alert – Animal Feed – Aflatoxin – Groundnut Kernels

European Food Alerts

RASFF

aflatoxins (B1 = 211 µg/kg – ppb) in groundnut kernels from India, via the Netherlands in Belgium

Hong Kong – Mycotoxins in Spices

CFS

Food Safety Focus (155th Issue, June 2019) – Food Safety Platform

Mycotoxins in Spices

Reported by Ms. Janny MA, Scientific Officer
Risk Assessment Section, Centre for Food Safety

In the last two issues, we touched on several mycotoxins in food that present a health concern in humans, including aflatoxins in tree nuts and oil seeds, deoxynivalenol in cereals as well as patulin in apple juices.  This time, we will focus on the contamination of mycotoxins in some other food ingredients that are often used in small quantities but can enhance flavours of our food – spices.

New Zealand – Shellfish biotoxin alert – Northland west coast

MPI

The Ministry for Primary Industries today issued a public health warning against collecting shellfish on the Northland west coast from Waipapakauri on 90 Mile Beach, south to Pouto Point on the northern head of the Kaipara Harbour. This includes the Herekino, Whangape and Hokianga Harbours. Warning signs will be posted in the coming days.

Another warning remains in place for the west coast of the North Island – from South Head (Manukau Harbour entrance) to Tirua Point (south of Kawhia).

Routine tests on shellfish samples taken from these regions have shown levels of Paralytic Shellfish Poisoning (PSP) toxins above the safe limit of 0.8 mg/kg set by MPI. Anyone eating shellfish from this area is potentially at risk of illness.

Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.

Note, cooking shellfish does not remove the toxin.

Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed its contents could contaminate the meat during the cooking process.

Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:

  • numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
  • difficulty swallowing or breathing
  • dizziness
  • headache
  • nausea
  • vomiting
  • diarrhoea
  • paralysis and respiratory failure and in severe cases, death.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.

MPI Alerts

Research – The growth characteristics of Bacillus cereus in sake and during its manufacture.

Journal of Food Protection

Sake (Japanese rice wine) has been recognized as being low-risk in terms of its microbiological safety. However, a confirmation of the food safety aspects of sake based on scientific evidence is important for establishing consumer confidence, in part because consumer concerns regarding food safety have increased. The presence of Bacillus cereus spores in refined rice wine has been reported, and in light of consumers’ growing concern over food safety, the establishment of food and beverage safety is important for consumers’ reassurance. Herein, to confirm the microbiological safety of sake, we investigated the content and growth of B. cereus. We conducted a spore addition test to determine whether B. cereus spores grow during sake production, and we observed no growth or germination of B. cereus spores during the manufacturing process. We also observed that processes such as solid-liquid separation and filtration help remove the risk posed by B. cereus. We then conducted a survey to assess the density of B. cereus in various commercial sake products. We analyzed 162 samples of commercial sake and observed that 11 of the products had ≥1 CFU of living cells in 1 mL of sake (detection rate: 6.8%). There was no product in which ≥100 CFU/mL-sake of living cells was detected. Our findings confirmed that the density of these bacteria in sake is lower than that in other foods, and the probability of infection is very low. The emetic toxin produced by B. cereus was not detected in any of the sake samples. This is the first study based on experimental data demonstrating that B. cereus is not able to grow in sake or during the sake manufacturing process. We thus conclude that the safety risk of B. cereus in sake is negligible. Our findings indicate that Bacillus cereus is not a significant hazard in the sake brewing process, and they will contribute to the food hygiene management based on scientific evidence in sake breweries.