Category Archives: Food Chemistry

RASFF Alerts – Salmonella – Chicken – Salami – Basil – Black Pepper-Paan Leaves – Spinach – Dog Chews

Posted on May 18, 2013 by | Leave a comment

RASFF – Salmonella Heidelberg (presence /25g) in frozen salted chicken breast fillets from Brazil in the Netherlands

RASFF – Salmonella spp. (presence /25g) in salami without garlic from Belgium

RASFF – Salmonella (present /25g) in holy basil fresh leaves from Thailand in Denmark

RASFF -Salmonella spp. (presence /25g) in black pepper from Vietnam infested with moulds (2.2 %) in Poland

RASFF – Salmonella spp. (1 out of 5 samples /25g) in paan leaves (betel/pan) from Bangladesh in the UK

RASFF – Salmonella Stendal (presence /25g) in frozen chicken livers from Brazil in Bulgaria

RASFF – Salmonella Weltevreden in spinach from Sri Lanka in Norway

RASFF – Salmonella typhimurium (presence /25g) in frozen chicken meat (Gallus gallus) from Brazil in Portugal

RASFF – Salmonella enteritidis (1 out of 5 samples /25g) in frozen whole chicken hen from Poland, with raw material from the Czech Republic in Poland

RASFF – Salmonella in dog chews from Germany

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Posted in Eurofins Laboratories, Food Chemistry, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall

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RASFF Alerts – Aflatoxins – Groundnuts – Dried Figs – Pistachios

Posted on April 16, 2013 by | Leave a comment

RASFF – Aflatoxins (B1 = 9.8; Tot. = 11.9 µg/kg – ppb) in groundnut kernels from India, via the Netherlands in Germany

RASFF – Aflatoxins (B1 = 10; Tot. = 10 µg/kg – ppb) in dried figs from Turkey in Denmark

RASFF – Aflatoxins (B1 = 21.0; Tot. = 23.2 / B1 = 8.5; Tot. = 19.5 µg/kg – ppb) in shelled pistachios from Turkey in Spain

RASFF – Aflatoxins (B1 = 4.7 µg/kg – ppb) in groundnuts from China in the Netherlands

RASFF – Aflatoxins (B1 = 12; Tot. = 31 µg/kg – ppb) in pistachios from Turkey in the Netherlands

RASFF – Aflatoxins (B1 = 16 µg/kg – ppb) in groundnuts from China in the Netherlands

RASFF – Aflatoxins (B1 = 5.3 µg/kg – ppb) in groundnuts from the United States in the Netherlands

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Posted in Aflatoxin, Eurofins Laboratories, Food Chemistry, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Moulds, Mycotoxin, Pathogen, RASFF, Recall

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USA – Fruit Juice Recall Patulin – Mould

Posted on April 15, 2013 by | Leave a comment

Food Poisoning Bulletin

Wegmans is recalling two types of its store brand fruit juices because they contain an unacceptable level of patulin, which is a by-product of mold. Patulin is a mycotoxin produced by molds such as Penicillium, Aspergillus, and Byssochylamys. An ingredient used to make the juices is the problem. Patulin is not Penicillin and it is not a mold. It’s not likely that exposure to patin at the low levels found in the juice would cause any symptoms, but you should not consume it because in laboratory animals it can cause DNA damage and damage the immune and nervous systems.

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Posted in Food Chemistry, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Microbiology, Moulds, Pathogen, Patulin, Recall

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Germany – Fungus Found in Raw Milk – Aflatoxin

Posted on March 8, 2013 by | Leave a comment

The LocalAspergillus WM

High levels of a cancer-causing fungus has been found in raw milk from a western German farm. The authorities in the state of North Rhine-Westphalia (NRW) suspect contaminated cow feed from Serbia.

Before being pasteurised, milk from the farm had twice as much aflatoxin – produced by the Aspergillus species of mould – than national standards allow.

There was a possibility that the contaminated raw milk had already been sent to dairies for processing, the state Consumer Protection Ministry said. Until the milk has levels below 50 nanogrammes of aflatoxin per kilogramme of milk it may not be sold. Current levels were around 100 nanogrammes.

Milk from cows which have ingested aflatoxin – one of the strongest naturally occurring carcinogens – is “particularly dangerous,” said Udo Paschedag from Lower Saxony’s Agriculture Ministry.

 

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Posted in Aflatoxin, Food Chemistry, Food Hygiene, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Microbiology, Moulds, Mycotoxin, Pathogen, Toxin

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Research – Ozone to Extend Shelf Life

Posted on February 12, 2013 by | Leave a comment

The Engineer

A device developed in Scotland uses ozone to make food safer for consumers  and extend the shelf-life of food products by one day.

Dr Declan Diver and Dr Hugh Potts of Glasgow University’s School of Physics  and Astronomy have prototyped a system to rapidly, safely and temporarily turn  some of the oxygen inside the sealed packaging into ozone, which acts as a  germicide.

Plasma generated by a retractable device held briefly against the surface of  plastic or glass packaging splits the bonds between oxygen molecules inside the  packaging which then reform as ozone.

Read more:  http://www.theengineer.co.uk/device-improves-safety-and-shelf-life-of-food-products/1015509.article#ixzz2KhKAIIeS

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Posted in Bacteria, Food Chemistry, Food Hygiene, Food Inspections, Food Safety, Food Technology, Food Testing, Hygiene, Methods, Microbiology, Pathogen, Research

Research – China’s Foodborne Illness Statistics

Posted on February 6, 2013 by | Leave a comment

Science Direct

Abstract

To understand the general trends and status of China’s food safety, we analyzed 2387 individual incidents of acute foodborne illnesses that had been reported by medical professionals in published journal papers during the last decade. As a result, 99,487 illnesses and 380 deaths were found in these 2387 incidents. In our analysis, we tried to understand the risks of acute foodborne illnesses and deaths corresponding to food pathogens, food location and settings, implicated food vehicles, sources of contamination and human causes. Based on our analysis, we made recommendations for risk communication, risk management and future research in regard to foodborne illnesses in China.

Highlights

► We analyze China’s food safety problem in the case of acute foodborne illness. ► Data were extracted from detailed reports on 2387 incidents of foodborne illness. ► Risk factors are discussed from multiple perspectives. ► Recommendation for policies and strategies towards food safety are provided. ► This is so far the most comprehensive analysis of acute foodborne illness in China.

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Posted in Eurofins Laboratories, Food Chemistry, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Methods, Microbiology, outbreak, Pathogen, Research

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RASFF Alerts – Histamine – E.coli

Posted on February 5, 2013 by | Leave a comment

RASFF – E.coli in Rope Mussels in France via Irland

RASFF – Histamine in Tuna Chunks in Denmark sourced in Thailand

Denmark – Histamine in Tuna in Denmark

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Posted in Bacteria, E.coli, Eurofins Laboratories, Food Chemistry, Food Hygiene, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Histamine, Hygiene, Microbiology, Pathogen, RASFF, Recall

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UK -FSA – Results of Industry Testing

Posted on February 5, 2013 by | Leave a comment

FSAfood_standards_agency_logo

The Food Standards Agency (FSA) has agreed with the food industry to publish the results of industry testing of meat products, to provide a clearer picture of standards in the food chain. The results will also be made publicly available.

The decision was taken at a meeting to address how testing can maintain consumer confidence in the accuracy of food labelling, attended by Food and Farming Minister David Heath, representatives of the FSA, and major food businesses and suppliers.

Catherine Brown, Chief Executive of the FSA, said: ‘I am pleased that we have been able to agree a way forward to maintain consumer confidence in the food that people eat. We need to move swiftly to get this work under way to reassure consumers.’

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Posted in Bacteria, Food Chemistry, Food Inspections, Food Safety, Food Standards Agency, Food Technology, Food Testing, Methods, Microbiology, Pathogen, Research

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Multistate US Salmonella Outbreak

Posted on August 18, 2012 by | Leave a comment

FDA

The U.S. Food and Drug Administration along with the Centers for Disease Control and Prevention (CDC) and state and local officials are investigating a multi-state outbreak of Salmonella Typhimurium infections. The investigation is in the early stages. We are moving quickly to learn as much as possible and prevent additional people from becoming ill. We recognize that people will be concerned about this outbreak, and we will continue to provide updates and advice. 

A total of 141 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 20 states.

The number of ill persons identified in each state is as follows: Alabama (7), Arkansas (3), California (2), Georgia (1), Illinois (17), Indiana (13), Iowa (7), Kentucky (50), Michigan (6), Minnesota (3), Missouri (9), Mississippi (2), New Jersey (1), North Carolina (3), Ohio (3), Pennsylvania (2), South Carolina (3), Tennessee (6), Texas (1), and Wisconsin (2).     

31 persons have been hospitalized, and two deaths have been reported in Kentucky.

In the course of their investigation, state officials in Kentucky and Indiana found evidence that they believe indicate cantaloupes grown in southwestern Indiana may be a source of the ongoing Salmonella Typhimurium outbreak. FDA officials are actively investigating potential sources of the outbreak, and will continue to update the public as more specific information becomes available.

 

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Posted in Bacteria, Eurofins Laboratories, Food Chemistry, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Foodborne Illness, Microbiology, outbreak, Pathogen

RASFF Alerts – Salmonella, Listeria, Histamine

Posted on July 4, 2012 by | Leave a comment

RASFF – Salmonella in Chicken Breast Filets in Denmark sourced in Poland

RASFF – Histamine in Chilled Tuna in France sourced in Spain.

RASFF – Listeria in Chilled Smoked Salmon in Italy sourced in Denmark.

German Site – Listeria in Mainzer Cheese, Salmonella in Smoked Ham

 

 

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Posted in Bacteria, Food Chemistry, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Histamine, Hygiene, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Salmonella

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