RASFF-shigatoxin-producing Escherichia coli (stx1+; stx2+; eae-; aatA- /25g) in roastbeef from Argentina in Germany
RASFF-shigatoxin-producing Escherichia coli (stx2+ /25g) in chilled vacuum-packed beef from Argentina in Italy
RASFF-shigatoxin-producing Escherichia coli (stx2+ /25g) in frozen boneless beef from Brazil in Italy
RASFF-shigatoxin-producing Escherichia coli (stx1/stx2+; eae+) in sliced salami from Austria in Austria
RASFF-shigatoxin-producing Escherichia coli (stx+, eae+ /25g) in chilled filet americain from Belgium in Belgium
RASFF -shigatoxin-producing Escherichia coli (presence /25g) in frozen beef from Brazil in Italy
RASFF -shigatoxin-producing Escherichia coli (stx1-,stx2+ /25g) in frozen boneless beef from Brazil in Italy
RASFF-shigatoxin-producing Escherichia coli (stx1+, stx2+, eae- /25g) in chilled boneless beef from Uruguay in the Netherlands
RASFF-shigatoxin-producing Escherichia coli (stx2+; eae- /25g) in chilled beef from Belgium in Belgium
RASFF-foodborne outbreak suspected (STEC O26H11 eae+ stx2+) to be caused by raw milk reblochon from France in France
Posted in eae, food bourne outbreak, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, RASFF, STEC, STX 2, Uncategorized
