Category Archives: Food Hygiene

RASFF Alerts – Salmonella – Chilled Turkey Meat – Half Chicken Breast – Frozen Veal and Turkey Doner – Chicken Wings – Chicken Quarters – Frozen Kebab – Whitish Sesame Seeds

Posted on February 7, 2020 by | Leave a comment

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RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey meat from Poland in Poland

RASFF – Salmonella (presence /25g) in frozen half chicken breast innerfillet from Brazil in the UK

RASFF – Salmonella enterica ser. Typhimurium (present /25g) in frozen veal and turkey doner from Germany in Germany

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chicken wings from Poland in Lithuania

RASFF – Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken quarters from Poland in Lithuania

RASFF – Salmonella (presence /25g) in frozen kebab from Slovenia in Italy

RASFF – Salmonella enterica ser. Moroto in whitish sesame seeds from Sudan in Greece

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella Sesame Seeds, Uncategorized

Research – Not-so-dirty birds? Not enough evidence to link wild birds to food-borne illness

Posted on February 4, 2020 by | Leave a comment

Science Daily

When food makes people sick, some blame birds because they hang around farms, and their feces can contain E. coli, Salmonella and Campylobacter, three common pathogens that can cause food-borne illness.

But a recent Washington State University study published in Biological Reviews on Jan. 31 has found scant evidence to support the link between wild birds and human illness involving those three pathogens.

The perceived risk of wild birds can impact their survival, said Olivia Smith, lead author on the study and a recent WSU Ph.D. graduate.

“Farmers are being encouraged to remove wild bird habitat to make their food safer, but it doesn’t appear that these actions are based on data,” Smith said. “When you restrict birds from agricultural settings, you are doing something that can lead to their decline.”

Bird populations have been falling rapidly in recent decades. Scientists estimate that since 1970, North America has lost more than three billion birds. In light of this, the WSU researchers highlighted the need for more definitive research before destroying habitat and banning birds from fields in the name of food safety.

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Posted in Campylobacter, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Testing, Research, Uncategorized

Research – Simple solution to ensure raw egg safety.

Posted on February 4, 2020 by | Leave a comment

Medical Express

Salmonella is a key cause of foodborne gastroenteritis around the world, with most outbreaks linked to eggs, poultry meat, pork, beef, dairy, nuts and fresh produce.

Now Flinders University researchers have found a simple solution for preventing salmonellosis affecting  through surface contamination, giving crucial help for food services industries.

Raw eggs are used in many food products such as mayonnaise, mousse, eggnog, and artisanal ice cream. However, a problem is associated with eggshells being contaminated with the bacterium Salmonella enterica serovar Typhimurium (ST).

To address this issue, the Flinders research team aimed to develop a decontamination method that removed ST contamination from the eggshell without impacting the egg’s usability.

Using a method that employed equipment commonly found in commercial kitchens, the researchers decontaminated eggs by placing them in a sous-vide cooker with the water heated to 57C. Complete decontamination of ST was achieved by treating eggs for 9 minutes. The decontamination method uses kitchen equipment commonly used for sous-vide cooking,

The results, published recently in the journal Foodborne Pathogens and Disease, is the first study to look at decontamination of ST on the eggshell.

Mary Ann Liebert – Research Paper

 

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Technology, Food Testing, Research, Uncategorized

UK – STEC increase for England and Wales in 2018

Posted on February 4, 2020 by | Leave a comment

Food Safety News

More than 1,500 confirmed Shiga toxin-producing E. coli (STEC) infections were reported in England and Wales in 2018 and five people died, according to Public Health England data.

A total of 1,553 confirmed cases included 607 laboratory-confirmed cases of STEC serogroup O157 and 612 infections where a non-O157 serogroup was isolated. In 2017, 948 confirmed cases of STEC were reported.

For 334 cases, samples tested positive by Polymerase Chain Reaction (PCR) for Shiga toxin (stx) genes, but STEC was not cultured with more than 300 of these in England.

Four STEC outbreaks caused by O157 affecting 55 people were investigated in 2018. It was not possible to find the vehicle and/or source of infection for the two largest and national outbreaks were a foodborne source was suspected. In one of these, 26 people were ill with 10 needing hospital treatment. In the other, 17 people were sick and four were hospitalised. The other two smaller outbreaks involved a petting farm and an outdoor event.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC, STEC E.coli, Uncategorized

Research – Survival of Salmonella in spaghetti alla carbonara

Posted on February 4, 2020 by | Leave a comment

Science Direct Fig. 2. Visual texture of a spaghetti alla carbonara with a creamy and a silky sauce

Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta. Concerns about the safety of this preparation have been raised due the possibility of egg yolks be contaminated by Salmonella and the heat treatment may not be sufficient for total Salmonella inactivation. This study was undertaken to analyze the survival of Salmonella in spaghetti alla carbonara in which the only thermal processing of egg yolks was the heat transfer from the pasta. A pool of Salmonella was inoculated in egg yolks reaching 8.8 log10 CFU/g. Contaminated egg yolks were added to the cooked spaghetti, away from the heat source. Results indicated that immediately after cooking and draining, the pasta reached 86.0 °C. After 4.5 min of contact with the egg yolks, the mean temperature of spaghetti alla carbonara decreased to lower than 60 °C. The preparation method was able to inactivate approximately 4.7 log10 CFU/g of Salmonella and the spaghetti alla carbonara processed by this method had a creamy and silky sauce formed by yolks. Based on the results, it should be advisable the use of thermo-processed eggs to ensure the safety of this preparation.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Research, Salmonella, Uncategorized

UK -Boy, 9, ‘hospitalised with E.coli after falling severely ill on Bulgaria holiday’

Posted on February 3, 2020 by | Leave a comment

The Mirror

A nine-year-old British boy was hospitalised for six days with E.coli after returning home from a £5,400 family beach holiday in Bulgaria, his parents say.

Keegan-Rhys Vickers was allegedly struck down by symptoms including sickness and diarrhoea just days into the Swansea family’s two-week break in Sunny Beach.

His symptoms were so severe that they continued when the family returned home and his worried parents took him to a hospital in Swansea for treatment.

 

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Kenya – Kebs withdraws 17 maize flour brands over high Aflatoxin

Posted on February 3, 2020 by | Leave a comment

Daily Nation

The Kenya Bureau of Standards has suspended 17 maize flour brands, saying they contain high levels of aflatoxin.

In a statement dated January 29, Kebs said the withdrawal of the products from the market followed surveillance and tests.

Among the affected brands are Dola (Eldoret Grain Millers), African King (African Kings Maize Millers), Unique (Ndosha Limited), ML0 (Bidii), City Corn (Central Afya Bora Millers), Sarafina (Century Millers) and Tosha (Godmesa Foods and Allied Limited).

Also withdrawn from the market are Shiba (Grango Suba Millers), Hakika Best (Halisi Maize Mills), Budget (Karibu Four Mills), Wema (Luma Millers Limited) and Jomba (Machakos Millers).

The rest are Adardere Mupa (Mbaitu Maize Million), Afya (Meru Multipurpose Cooperative Society), Uzima (Sigose Unga Millers), Sungura (Eldoret Grain Millers) and Tetema (Eldoret Grains Limited).

While warning of legal action, Market Surveillance Director Peter Kaigwara asked the manufacturers to ensure their products are removed from supermarkets.

Unga wa Dola has not been withdrawn from the market, the manufacturer Kitui Flour Mills has said.

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Uncategorized

Information – Raw Flour: A Hazardous Ingredient?

Posted on February 3, 2020 by | Leave a comment

Lancaster Farming

Recent recalls of flour are important to note, but a recall is not the only time to be concerned about the safety of uncooked flour.

In recent years, there have been numerous recalls and illnesses associated with uncooked flour and products containing uncooked flour, like boxed cake mix. While it is appropriate to be concerned about getting sick from those batches of recalled flour, that concern should apply to all brands and types of flour, regardless of a recall.

Flour is a raw agricultural product. Wheat is grown outside in a field where birds and other animals fly over and wander through the field, which can introduce contaminants. The wheat is harvested, taken to a mill and ground into powder. Flour is not treated in the factory to destroy potential pathogens such as E. coli. These bacteria will eventually be killed by cooking, baking or frying food. When you use flour at home as an ingredient in recipes, treat it with the same care as raw eggs and meat. Symptoms of E. coli infection can include stomach cramps, bloody diarrhea and vomiting. Severe infections lead to kidney damage.

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Posted in E.coli, E.coli O26, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Salmonella

USA – Vicksburg restaurant worker exposes customers to Hepatitis A

Posted on February 3, 2020 by | Leave a comment

Food Safety News

The Mississippi State Department of Health (MSDH) is investigating a case of hepatitis A in a Warren County restaurant employee that may have led to exposure for customers.  MSDH has set up free hepatitis A vaccinations today and tomorrow  for those who might have been exposed to the virus

An employee of the Gumbo Pot, 3401 Halls Ferry Road #5 in Vicksburg, has been diagnosed with a hepatitis A infection. While infectious, the employee worked at the restaurant on Jan. 17, 18 and 22. Customers who ate at the restaurant on those days may have been exposed to hepatitis A.

Vaccination can prevent hepatitis A only if given within 14 days of exposure. Because those who ate at the restaurant on Jan. 17 and 18 would have been exposed more than 14 days ago, they should watch for any possible symptoms of hepatitis A and see their doctor if they become ill. Those who ate at the restaurant on January 22 should get the hepatitis A vaccination if they have not been previously vaccinated.

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Virus, Hepatitis A, Uncategorized, Virus, Virus Vaccination

UK – Sixteen people food poisoned after eating ‘runny’ uncooked pate at Essex golf club

Posted on February 3, 2020 by | Leave a comment

Essex Live

Sixteen guests were food poisoned and had “cramps and diarrhoea” after eating “runny” uncooked chicken liver pate at an Essex golf club.

The club’s then-operating company Crown Golf Operators Ltd, have now been fined £60,000, after the guests fell ill after eating at Stapleford Abbots Golf Club in Romford on June 17, 2017.

After playing golf that day around 24-25 guests sat down for a three-course meal, which included the pate as a starter and a carvery for mains from a set menu.

Within a day after this meal, 16 of the guests reported being ill. Some of them were ill for up to two weeks and some had to be hospitalised.

On January 29, Crown Golf Operators Ltd, were sentenced at Basildon Crown Court after pleading guilty to placing food on the market at the Romford club that was unsafe and unfit for human consumption.

The head chef at the club, Chris James, who was a co-defendent and had cooked the chicken liver pate, entered a not-guilty plea. At his trial last year, he was offered a formal caution, which he accepted.

Stapleford Abbots Golf Club is currently under new ownership after it was sold and taken over in February 2019.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Temperature Abuse, Food Testing, Food Toxin, Uncategorized