RASFF – dried tomatoes from Turkey infested with moulds in Italy
RASFF – long grain brown rice from Pakistan infested with moulds in Poland
KSWFoodWorld
Category Archives: food contamination
RASFF Alert – Campylobacter – Duck Breast Fillets
RASFF – Campylobacter coli (present /25g) in frozen duck breast fillets from France in Germany
RASFF Alerts – Salmonella – Chilled Beef – Chilled Turkey Meat – Frozen Pork Intestines – Chicken Wings – Sesame Seeds – Paprika Powder – Mini Salami – Black Pepper – Turkey Minced Meat – Chicken Half Breasts
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled beef from Poland in the Czech Republic
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey meat from Poland in Poland
RASFF – Salmonella enterica ser. London (presence /25g) and Salmonella enterica ser. Typhimurium (presence /25g) in frozen pork intestines from Belgium, via the Netherlands in Germany
RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken wings from Poland in Lithuania
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella (presence /25g) in paprika powder from China in Spain
RASFF – Salmonella enterica ser. Oldenburg (presence /25g) and Salmonella enterica ser. Wanatah (presence /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella enterica ser. Texas (one out of five samples /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella (in 2 out of 5 /25g) in sesame seeds from Nigeria in Italy
RASFF – Salmonella enterica ser. Szentes ( in 1 out of 5 samples /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella (present /25g) in hulled sesame seeds from India in Slovenia
RASFF – Salmonella (present /25g) in mini salami from Germany in Germany
RASFF – Salmonella enterica ser. Agama (presence /25g) in unpeeled sesame seeds from Nigeria in Germany
RASFF – Salmonella (in one out of 5 samples /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece
RASFF – Salmonella enterica ser. Rubislaw (present in 1 out of 5 samples /25g) in black pepper from Brazil in Greece
RASFF – Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (present /25g) in frozen turkey minced meat from Spain in France
RASFF – Salmonella (presence /25g) in frozen salted chicken half breasts without inner fillet from Brazil in the Netherlands
RASFF Alerts – Animal Feed – Salmonella – Yeast – Fish Meal – Sunflower Seed Flakes
RASFF – Salmonella enterica ser. Senftenberg (present /25g) in yeast from Poland in the Netherlands
RASFF – Salmonella enterica ser. Oranienburg (presence /25g) in fish meal from the United States in Greece
RASFF – Salmonella enterica ser. Oranienburg (presence /25g) in fish meal from the United States in Greece
RASFF – Salmonella enterica ser. Senftenberg (presence /25g) in sunflower seed flakes from Ukraine, via the Netherlands in Belgium
Ireland – Recall of Dunnes Stores and SuperValu Organic Kale Due to Presence of Listeria monocytogenes
| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2019.07 |
| Product: |
Dunnes Stores Organic Kale; pack size: 200g
SuperValu Organic Kale; pack size: 200g
|
| Batch Code: |
Dunnes Stores Organic Kale: Lot: 5239; ‘best-before’ dates: 22/02/2019 & 23/02/2019
SuperValu Organic Kale: ‘best-before’ dates: 23/02/2019 & 24/02/2019
|
| Country Of Origin: | Ireland |
Message:
The above batches of Organic Kale are being recalled by Dunnes Stores and SuperValu; this is due to the detection of Listeria monocytogenes.
RASFF Alerts – Aflatoxin – Roasted Melon Seeds – Groundnuts – Hazlenut Kernels – Dried Figs – Pistachios
RASFF – aflatoxins (B1 = 10.6; Tot. = 11.5 µg/kg – ppb) in roasted melon seed kernels from Syria in Germany
RASFF – aflatoxins (B1 = 19.4; Tot. = 23 / B1 = 56.5; Tot. = 66.6 µg/kg – ppb) in groundnut kernels from Paraguay in Belgium
RASFF – aflatoxins (B1 = 13.6; Tot. = 16 µg/kg – ppb) in hazelnut kernels from Azerbaijan in Germany
RASFF – aflatoxins (B1 = 3.6; Tot. = 5 µg/kg – ppb) in shelled groundnuts from Argentina in the UK
RASFF – aflatoxins (B1 = 16.2; Tot. = 17.1 µg/kg – ppb) in dried figs from Spain, packaged in the Netherlands in Germany
RASFF – aflatoxins (B1 = 11; Tot. = 13 µg/kg – ppb) in groundnuts from Argentina in the Netherlands
RASFF – aflatoxins (B1 = 10.63; Tot. = 11.20 µg/kg – ppb) in pistachios from Turkey in Italy
RASFF – aflatoxins (B1 = 8.7; Tot. = 21 µg/kg – ppb) in groundnut kernels from China in the Netherlands
RASFF – aflatoxins (B1 = 40; Tot. = 49 µg/kg – ppb) in pistachios from Turkey in the Netherlands
RASFF – UK – Foodborne outbreak
RASFF – foodborne outbreak suspected to be caused by too low acidity (due to absence of vinegar) of avocado oil mayonnaise from the United Kingdom in the UK
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, RASFF, Uncategorized
Research – An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption
Abstract
In the current study, döner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial quality during storage at 4 °C. In addition, the effect of microwave heating before consumption on the microbial quality of döner kebabs was also investigated. Total mesophilic aerobic bacteria and total psycrophilic aerobic bacteria counts of döner kebabs increased during storage and reached to 6.48, 8.27, 8.15, 3.96 and 5.58, 8.53, 8.63, <1.00 log cfu/g in AP (9th day), MAP (29th day), VP (29th day) and SVP (99th day) groups, respectively. Although coliform, Escherichia coli and Staphylococcus aureus counts of döner kebabs were below 3 MPN/g, 3 MPN/g, 2 log cfu/g in all groups, respectively; no Clostridium perfringens and Listeria monocytogenes was detected in any of the groups during storage. Microwave heating was found effective on reducing the microbial load of döner kebabs. It was concluded that without any additional preservation techniques, the SVP prolonged the shelf life of döner kebabs more than 20, 6, and 5 times comparing to AP, MAP, and VP groups, respectively.
Practical applications
Döner kebab is a meat product which is very convenient for microbial growth due to its nutritional and chemical composition. Döner kebab that cannot be sold immediately after production causes high economic losses since the shelf life of döner kebab is very short after cooking. Therefore, it requires additional preservation techniques in order to prevent the economic losses after cooking and to have the opportunity of secure serving of it where döner kebab oven is not present. In the current study, sous vide (SV) applied döner kebabs protected their microbiological quality at least 100 days at 4 °C without any additional preservation techniques and application of SV after cooking provided döner kebabs with a longer shelf life comparing to air packaging, modified atmosphere packaging and vacuum packaging methods. Besides, microwave heating was applied to döner kebabs in order to simulate the conditions of consumption. Microwave heating before consumption significantly reduced the microbial load of döner kebabs.
Posted in Clostridium botulinum, Clostridium perfringens, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Staphylococcus aureus, Uncategorized
Scotland – Food Standards Scotland issues warning over Shiga-toxi E.coli bug
FOOD safety inspectors have warned that even trace amounts of an E. coli bacteria can post a danger to human health.
The updated guidance from Food Standards Scotland (FSS) has been published today following a joint report by the World Health Organisation and United Nations which urged vigilance in relation to Shiga Toxin-producing E. coli (STEC).
Professor Norval Strachan, Independent Chief Scientific Adviser for FSS, said: “STEC, or Shiga Toxin-producing E. coli, are a group of different types of E. coli bacteria found in the guts of animals such as cattle and sheep, which can make their way into the food chain via the animals’ faeces.
USA – Raw Turkey Salmonella Reading Outbreak Grows to 279 Sick
The raw turkey Salmonella Reading outbreak has grown to include 279 sick people, according to an update by the Centers for Disease Control and Prevention (CDC). Of those patients, 107 people have been hospitalized, and one person who lived in California has died.
That’s an addition of 63 more people from 24 states and the District of Columbia. Illness onset dates range form November 20, 2017 to January 29, 2019. The patient age range is from less than 1 year to 101. Forty-eight percent of patients have been hospitalized.
