RASFF – Listeria monocytogenes (390, 400, 350, 330, 370 CFU/g) in frozen fried duck breast fillet from Germany in the Netherlands
RASFF – Listeria monocytogenes in rasmalai dairy dessert from the United Kingdom in the UK
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Category Archives: Food Hygiene
RASFF Alerts – Aflatoxin – Roasted Red Rice Flour – Roasted and Salted Pistachios – Dried Fig Jam -Dried Figs – Groundnuts
RASFF – aflatoxins (B1 = 6.8; Tot. = 8.2 µg/kg – ppb) in roasted red rice flour from Sri Lanka in Switzerland
RASFF – aflatoxins (B1 = 32.77; Tot. = 36.15 µg/kg – ppb) in roasted and salted pistachios from Turkey in Germany
RASFF – aflatoxins (B1 = 12.32; Tot. = 20.78 / B1 = 15.76; Tot. = 27.15 µg/kg – ppb) in dried fig jam from Turkey in Germany
RASFF – aflatoxins (B1 = 18.85; Tot. = 19.92 µg/kg – ppb) in pistachios from Turkey in Germany
RASFF – aflatoxins (B1 = 22.47; Tot. = 25.48 µg/kg – ppb) in roasted and salted pistachio kernels from Turkey in Germany
RASFF – aflatoxins (Tot. = 20.4 µg/kg – ppb) in shelled groundnuts from Argentina in Spain
RASFF – aflatoxins (B1 = 11; Tot. = 12 / B1 = 9.7; Tot. = 24 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands
RASFF – aflatoxins (Tot. = 16.53 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF – aflatoxins (B1 = 3.7; Tot. = 4.2 µg/kg – ppb) in groundnuts from the United States in Norway
RASFF – aflatoxins (B1 = 57.74; Tot. = 131.81 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF – aflatoxins (B1 = 17.86; Tot. = 19,89 µg/kg – ppb) in roasted and salted pistachios from Turkey in Germany
USA – Listeria Illnesses and a Death reported in Texas, Florida, South Carolina, Pennsylvania and Maine linked to Almark Foods Hard-Boiled Eggs
As of December 17, 2019, a total of seven people infected with the outbreak strain of Listeria monocytogenes have been reported from five states.
Listeria specimens from ill people were collected from April 10, 2017, to November 12, 2019. Ill people range in age from less than 1 to 82 years, with a median age of 75. Seventy-one percent of ill people are male. Of six ill people with information available, four hospitalizations have been reported. One death has been reported from Texas. One illness was reported in a newborn who was infected with Listeria while the mother was pregnant, but the newborn survived.
RASFF Alerts – Salmonella – Frozen Chicken Meat – Soft Cheese – Frozen Chicken Breast – Chilled Chicken Fillets – Chilled Chicken Breast – Sesame Seeds – Raw Beet Seeds -Frozen Turkey Broil with Apple and Raisins -Frozen Halal Bovine, Chicken and Turkey Kebab – Black Pepper
RASFF – Salmonella enterica ser. Enteritidis (present /25g) and Campylobacter coli (present /25g) in frozen chicken meat from Germany in Austria
RASFF – Salmonella (present /25g) in soft cheese from France in the Netherlands
RASFF – Salmonella (presence /25g) in frozen chicken breasts from Brazil in the UK
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken fillets from the Netherlands in Belgium
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breast from Poland in Slovakia
RASFF – Salmonella enterica ser. Typhimurium (presence /25g) in sesame seeds from India in Italy
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breast fillets from Poland in Poland
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken from Poland in Poland
RASFF – Salmonella enterica ser. Gold Coast (presence /25g) in red beet seeds for sprouting from Italy in Norway
RASFF – Salmonella (presence /25g) in frozen turkey broil with apple and raisins from Belgium in Belgium
RASFF – Salmonella (in 5 out of 5 samples /25g) in frozen halal bovine, chicken and turkey kebab from Slovenia in Croatia
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat and wings from Poland in Italy
RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands
USA – Lipton Knorr Chicken Soup Mixes Recalled For Possible Listeria monocytogenes
Unilever United States is voluntarily recalling a limited quantity of Lipton Knorr chicken soup mixes for possible Listeria monocytogenes contamination, according to a press release from the company. The recall was issued on November 22, 2019 but doesn’t appear on the FSIS web site.
These recalled products were manufactured in the United States and Canada, and were distributed nationwide in the U.S. through retail stores and professional kitchens. No illnesses have been reported to date in connection with this recall. This recall is being issued out of an abundance of caution.
The recalled products include some dried chicken soup mixes with specific best by dates. No other Lipton, Knorr, or LeGoût products are affected by this recall.
New Zealand -Marine biotoxin in shellfish for Waihi Beach in the Waikato/Bay of Plenty region
The Ministry for Primary Industries (MPI) today issued a public health warning advising the public not to collect or consume shellfish harvested from the southern end of Pauanui Beach down to the northern tip of Mount Maunganui, including the Tauranga Harbour.
Routine tests on shellfish samples taken from this region 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. Please help keep your whānau safe over the Christmas break and avoid collecting shellfish from the affected area.
Due to currents and prevailing winds going in the opposite direction, the presence of toxic shellfish are not believed to be related to the recent eruption of White Island.
Hong Kong – CFS announces food safety report for October
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 29) released the findings of its food safety report for the last month. The results of about 16,400 food samples tested were satisfactory except for 21 samples and they were announced earlier. The overall satisfactory rate was 99.9 per cent.
A CFS spokesman said about 1,800 food samples were collected for microbiological tests, some 5,500 samples were taken for chemical tests and the remaining 9,100 (including about 8,400 taken from food imported from Japan) were collected to test radiation levels.
The microbiological tests covered pathogens and hygiene indicators, while the chemical tests included pesticides, preservatives, metallic contaminants, colouring matters, veterinary drug residues and others.
The samples comprised about 4,200 samples of vegetables and fruit and their products; 1,100 samples of cereals, grains and their products; 1,300 samples of meat and poultry and their products; 1,200 samples of milk, milk products and frozen confections; 2,000 samples of aquatic and related products; and 6,600 samples of other food commodities (including beverages, bakery products and snacks).
The 21 unsatisfactory samples comprised eight frozen confection samples detected with counts of hygiene indicator organisms exceeding the legal limits; three crab samples, one vegetable sample and one rice sample detected with excessive cadmium; two silver cod samples detected with mercury exceeding the legal limit; a fresh beef sample found to contain sulphur dioxide; a pickled green mustard sample detected with excessive preservative; a roast drumstick sample found to contain excessive Bacillus cereus; a vegetable sample detected with excessive pesticide residue; a nutmeg powder sample contaminated with aflatoxins; and a chilled chicken sample found to contain veterinary drug residue.
The CFS has taken follow-up action on the unsatisfactory samples, including informing the vendors concerned of the test results, instructing them to stop selling the affected food items and tracing the sources of the food items in question.
Since the Pesticide Residues in Food Regulation (Cap 132CM) came into effect on August 1, 2014, as of October 31 this year, the CFS has taken over 189,500 food samples at import, wholesale and retail levels for testing for pesticide residues. The overall unsatisfactory rate is less than 0.2 per cent.
The spokesman added that excessive pesticide residues in food may arise from the trade not observing Good Agricultural Practice, e.g. using excessive pesticides and/or not allowing sufficient time for pesticides to decompose before harvesting. The maximum residue limit (MRL) of pesticide residues in food is not a safety indicator. It is the maximum concentration of pesticide residues to be permitted in a food commodity under Good Agricultural Practice when applying pesticides. In this connection, consumption of food with pesticide residues higher than the MRL will not necessarily lead to any adverse health effects.
The spokesman reminded the food trade to ensure that food for sale is fit for human consumption and meets legal requirements. Consumers should patronise reliable shops when buying food and maintain a balanced diet to minimise food risks.
Canary Islands – Ciguatera outbreak reported in the Canary Islands
Health officials with the Government of the Canary Islands have reported a possible outbreak of ciguatera after finding six cases of food poisoning after consuming black medregal (amberjack) in La Victoria de Acentejo, according to a El Dia report (computer translated).
Ciguatera is not unknown in the Canary Island reporting several cases annually and some 20 outbreaks in the past decade.
More than 400 species of fish, including barracuda, black grouper, blackfin snapper, cubera snapper, dog snapper, greater amberjack, hogfish, horse-eye jack, king mackerel, and yellowfin grouper have been implicated in this food borne illness that’s relatively common in several areas of the world.
This toxin is the result of the accumulation of marine algae and the toxins they produce passing up the food chain. These marine algae hang on to dead coral and seaweed. They are then eaten by herbivore fish which are subsequently eaten by predatory reef fish which concentrates the toxin in its tissue. People get this food borne toxin from eating these contaminated larger fish. The reef fishes are more likely to get contaminated during storms and other turbulence.
Posted in Algal Toxin, Ciguatera, Ciguatera Poisoning, Dinoflagellates, food contamination, 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, Gambierdiscus, Uncategorized
Information – Handling Flour Safely: What You Need to Know
Flour is a raw food. It may not look like a raw food, but it usually is, just like fresh tomatoes or carrots. The grains from which flour is ground are grown in fields and, like all foods grown outdoors, they may be exposed to a variety of harmful bacteria like Salmonella and pathogenic Escherichia coli (E. coli).
5 Important Things to Know About Flour
- Flours most commonly used in home baking and cooking are made directly from raw grains.
- Processing raw grains into flour does not kill harmful bacteria.
- Many foods made with flour also contain raw eggs, which may contain harmful bacteria.
- Cooking is the only way to be sure that foods made with flour and raw eggs are safe.
- Never eat or taste raw flour, dough, or batter.
OUTBREAK
Since 2009 there have been several outbreaks of foodborne illness involving raw flour or raw flour-containing products like cake mixes and cookie dough. These have resulted in 168 known illnesses and 20 hospitalizations.
Dos and Don’ts of Handling Flour
Check out this list of DO’s and DON’Ts to help keep you and your family safe when handling raw flour.
- DO follow package directions on baking mixes and other flour containing products for correct cooking temperatures and specified times.
- DO keep all raw foods, like flour and eggs, separate from ready-to eat foods. Remember, flour is a powder and spreads easily.
- DO refrigerate cookie and pastry dough according to package directions. Use a refrigerator thermometer to be sure your refrigerator is at a safe 40°F.
- DO clean up carefully after working with flour or raw dough and eggs:
- Wash hands thoroughly with soap and running water, and,
- Wash utensils, bowls, baking pans and cutting boards, and countertops with warm, soapy water.
- DO NOT eat or allow children to eat or play with raw dough products made with any brand of flour or baking mix before cooking.
- DO NOT keep recalled flour. Throw it away.
- DO NOT let children use raw dough for crafts or play clay.
- DO NOT use products that contain raw flour, like cake mix to make milkshakes.
- DO NOT use raw cookie dough in ice cream (the cookie dough in ice cream sold in stores has been treated to kill harmful bacteria).
USA – Ohio Romaine Outbreak Sickens 12 with E. coli O157:H7 Infections
The Ohio romaine outbreak has sickened 12 people with E. coli O157:H7 infections, making it the state with the second most illnesses after Wisconsin, with 33 cases as of December 9, 2019. Overall, at least 102 people are sick across the country, with 58 hospitalized and 10 who have developed hemolytic uremic syndrome (HUS), a type of kidney failure.
Most romaine products, including baby romaine, chopped romaine, organic romaine, hearts of romaine, romaine in salad wraps, salad bowl kits, sandwiches, packages of precut lettuce, and salad mixes that contain romaine, may be marked with the growing region. This is a voluntary policy put into place after last year’s two romaine E. coli O157:H7 HUS outbreaks. If the label says “Salinas” anywhere, or if the package is unmarked, don’t eat the romaine.
The CDC and FDA have stated that there is one grower associated with all three E. coli O157:H7 romaine outbreaks that are ongoing, but that grower has not been named. Officials have inspected three farms in the Salinas region, but has not named those.
Posted in E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC, STEC E.coli, Uncategorized
