Category Archives: Food Hygiene

RASFF Alerts – Aflatoxin – Blanched Groundnut Kernels – Peanuts in Shell – Mixed Nuts – Crushed Red Hot Paprika – Shelled Almonds -Groundnuts – Whole Red Chillies -Ground Nutmeg – Hazlenuts – Pistachios – Blanched Almonds – Roasted Salted Pistchios

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RASFF – aflatoxins (B1 = 6.7; Tot. = 14 µg/kg – ppb) in blanched groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 29.2 µg/kg – ppb) in peanuts in shell for wildlife feed from the United States in the UK

RASFF – aflatoxins (B1 = 9.4; Tot. = 10.2 µg/kg – ppb) in mixed nuts from Turkey in Germany

RASFF – aflatoxins (B1 = 20.6; Tot. = 21.7 µg/kg – ppb) in crushed red hot paprika from Kosovo in Germany

RASFF – aflatoxins (B1 = 25; Tot. = 32 µg/kg – ppb) in shelled almonds from the United States in Spain

RASFF – aflatoxins (B1 = 99.7; Tot. = 106 µg/kg – ppb) in groundnuts in shell from China in the UK

RASFF – aflatoxins (B1 = 5.9 µg/kg – ppb) in groundnuts kernels from India in the Netherlands

RASFF – aflatoxins (B1 = 7.4 µg/kg – ppb) in whole red chillies from India in Greece

RASFF – aflatoxins (B1 = 7.5; Tot. = 28.4 µg/kg – ppb) in groundnut kernels from Argentina in the Czech Republic

RASFF – aflatoxins (B1 = 14.65; Tot. = 21.82 µg/kg – ppb) in ground nutmeg from China in Romania

RASFF – aflatoxins (B1 = 3.8; Tot. = 4.5 µg/kg – ppb) in groundnuts in shell from Egypt in Germany

RASFF – aflatoxins (B1 = 11.7 µg/kg – ppb) in hazelnut kernels from Turkey in Sweden

RASFF – aflatoxins (B1 = 15.7; Tot. = 17.1 µg/kg – ppb) in roasted pistachios in shell from Turkey in Belgium

RASFF – aflatoxins (B1 = 23.4; Tot. = 25.4 µg/kg – ppb) in salted, roasted pistachios roasted from Turkey in Germany

RASFF – aflatoxins (B1 = 37.1; Tot. = 40.3 µg/kg – ppb) in groundnuts from China in Spain

RASFF – aflatoxins (B1 = 14; Tot. = 15 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 4.5; Tot. = 5.3 µg/kg – ppb) in groundnuts in shell from China in Spain

RASFF – aflatoxins (B1 = 9.07 µg/kg – ppb) in pistachios without shell from Iran in Italy

RASFF – aflatoxins (B1 = 24; Tot. = 25.8 µg/kg – ppb) in blanched almonds from Israel in Italy

RASFF – aflatoxins (B1 = 43; Tot. = 87 µg/kg – ppb) in groundnut kernels from Senegal in the Netherlands

 

 

RASFF Alerts – Listeria monocytogenes – Chilled Beef – Organic Cheese – Chilled Shrimp Fritters – Beech Smoked Trout

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RASFF – Listeria monocytogenes (present /25g) in chilled beef from Ireland in the Netherlands

RASFF – Listeria monocytogenes (presence /25g) in organic cheese from Belgium in Belgium

RASFF – Listeria monocytogenes (<10 CFU/g) in chilled shrimp fritters from France in France

RASFF – Listeria monocytogenes (970 CFU/g) in beech smoked trout from Slovakia in Hungary

RASFF Alerts – Ochratoxin A – Instant Rye Flakes – Raisins

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RASFF – ochratoxin A (6.7 µg/kg – ppb) in instant rye flakes from Poland in Poland

RASFF – ochratoxin A (34 µg/kg – ppb) in raisins from Turkey in the Netherlands

RASFF Alert – STEC E.coli 026- Frozen Meat for Minced Meat –

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RASFF – shigatoxin-producing Escherichia coli (stx1+ stx2+ eae+ O26:H11 /25g) in frozen meat for minced meat from Ireland in France

RASFF Alerts – Salmonella – Chilled Turkey Breast – Egg White Liquid Products -Black Pepper -Chicken Drumsticks – Turkey Breasts – Eggs – Dried Sausages – Chicken Fillets – Turkey – Whitish Sesame Seeds – Chicken Aiguillettes

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RASFF – Salmonella enterica ser. Kentucky (presence /25g) in chilled turkey breast from Poland in the Czech Republic

RASFF – Salmonella (presence /25g) in chilled egg white liquid mix products from Ukraine in Latvia

RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands

RASFF – Salmonella enterica ser. Infantis (in 5 out of 5 samples /25g) in chilled chicken drumsticks from Poland in Slovakia

RASFF – Salmonella enterica ser. Bredeney (presence /25g) in frozen turkey breasts from Poland in Italy

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in eggs from the Netherlands in Germany

RASFF – Salmonella (present /25g) in dried sausages (boerenbijter) from Germany in the Netherlands

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled seasoned portioned chicken fillets from the Netherlands in the Netherlands

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken aiguillettes from Poland in France

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

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

RASFF – Salmonella (presence /25g) in whitish sesame seeds from Nigeria in the Netherlands

UK – P & B Foods recalls Heera Chilli Powder Extra Hot because of the presence of Salmonella

FSA

P & B Foods Ltd is recalling Heera Chilli Powder Extra Hot because salmonella has been found in the product.

Product details

Heera Chilli Powder Extra Hot

Pack size 6 x 1kg
Batch code PB9446M/4
Best before end: April 2021

No other P & B Foods Ltd products are known to be affected.

Risk statement

The presence of salmonella in the product listed above. Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.

Action taken by the company

P & B Foods Ltd is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

USA – Outbreak of Salmonella Infections Linked to Karawan brand Tahini

CDC

This outbreak appears to be over, but recalled tahini products have a long shelf life and may still be in people’s homes. Consumers unaware of the recall could continue to eat these products and potentially get sick. Visit the FDA websiteexternal iconfor a full list of recalled products.

Final Outbreak Information
Illustration of a megaphone.
  • As of June 26, 2019, this outbreak appears to be over.
  • A total of 6 people infected with the outbreak strain of Salmonella Concord were reported from 3 states.
    • Illnesses started on dates ranging from March 9, 2019, to May 2, 2019.
    • One hospitalization and no deaths were reported.
  • Epidemiologic, traceback, and laboratory evidence indicated that Karawan brand tahini products were the likely source of this outbreak.
  • Do not eat, sell, or serve recalled tahini that is labeled as Karawan Tahini, El-Karawan Tahin,i or SoCo Tahini. Do not eat, sell, or serve products made with recalled tahini, such as hummus.
  • This outbreak was not related to another recent multistate outbreak of Salmonella Concord infections linked to tahini. Ill people in the previous outbreak were infected with a different outbreak strain of Salmonella Concord.

Research -Insights into Psychrotrophic Bacteria in Raw Milk: A Review

Journal of Food Protection

ABSTRACT

Supply of high-quality dairy products is the goal of every dairy producer throughout the world. However, psychrotrophic bacteria in raw milk, generally comprising bacterial species of the genera Pseudomonas, Acinetobacter, Aeromonas, Serratia, Bacillus, Lactococcus, Microbacterium, and Staphylococcus, are of special concern to the dairy industry because they can produce heat-stable enzymes. These enzymes may withstand various heat treatments during dairy processing, causing quality defects over the product storage period. The levels and diversity of psychrotrophic bacteria in raw milk are tightly linked to natural habitats, milking practices, and hygiene practices of farms in different countries. Most psychrotrophic bacteria can form biofilms on various milk storage and processing equipment, which serve as persistent sources of microbial contamination due to their biotransfer potential. A comprehensive review of the diversity of psychrotrophic bacteria in raw milk, the spoilage potential of these bacteria, the specific technological problems caused by biofilms and heat-resistant enzymes, and potential strategies for controlling dairy spoilage starting at the farm level is needed for improving our understanding of these spoilage bacteria.

HIGHLIGHTS
  • Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene.

  • Biofilms formed by psychrotrophic bacteria are persistent sources of contamination.

  • Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality.

  • Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.

USA – Norovirus sickens dozens in outbreak linked to bar drinks

Outbreak News Today norovirus-1080x655

Officials with the Benton-Franklin Health District in Kennewick, WA reported on the investigation of a norovirus outbreak linked to a local restaurant.

According to the timeline, health officials received the first reports over President’s Day weekend and at the conclusion of the investigation, 26 patrons of 3 Eyed Fish, a wine bar and restaurant in Richland were reported as infected.

In addition, the investigation revealed that drink garnishes were sometimes handled with bare hands, after interviewing bartenders.The outbreak was linked to poor food handling practices by an infectious bartender. During the investigation, it was noted that the infectious employee who worked the night most ill patrons ate, returned to work less than 12 hours after they had an episode of diarrhea that same weekend.

UK – Update on investigation into food supply chain linked to Listeria

FSA

Update on investigation into food supply chain linked to listeria

Investigation continuing into foods linked to listeria infections in hospitals.
26 June 2019

The Food Standards Agency is leading the investigation into the food supply chain to identify the source of the listeria strain linked to the recent hospital cases with the support of Food Standards Scotland and local authorities. Products directly linked to the cases were identified and these were withdrawn from the food chain on the same day as the link was established. This strain was traced back to a producer which withdrew all their ready-to-eat foods on a precautionary basis. Investigations are continuing to try and determine the point of origin of the listeria strain.

  • All confirmed cases to date have been linked to sandwiches produced by The Good Food Chain. The Good Food Chain voluntarily ceased production on 5 June and withdrew all products which remained in date.  Evidence suggests that all individuals ate the affected products in hospitals before the withdrawal took place on the 25 May. No cases of listeriosis linked to this outbreak have been confirmed in people outside of hospital settings and therefore the risk to the public remains low.
  • The same strain of listeria was identified in meat produced by North Country Cooked Meats used by The Good Food Chain. North Country Cooked Meats, and their distributor North Country Quality Foods, voluntarily stopped distributing on 3 June and a withdrawal of all ready to eat products has been carried out on a precautionary basis. The products supplied by North Country Quality Foods to other businesses have not led to any reported cases to date. Both North Country Cooked Meats and North Country Quality Foods remain closed.
  • The investigation is now focused on identifying the source of the listeria infections. It is examining the supply chain of North Country Cooked Meats and looking at historical detections of listeria, including those within permitted legal limits. Further testing of products and environments for listeria is also being conducted to identify whether a match to the outbreak strain can be found.

Following extensive testing and verification by Stafford Borough Council, The Good Food Chain is no longer part of the ongoing investigation into the source of the outbreak.  With the investigation now focusing on suppliers further up the food supply chain, The Good Food Chain can restart production.

However, to ensure public health continues to be protected, an enhanced set of food safety measures are now in place and the local authority will continue to carry out strict monitoring and oversight of the company for the next three months, with further supervision to be determined by inspection findings. The business will have to reapply for accreditation before it can directly supply the NHS again.

These measures include:

  • The business has been verified as meeting food safety legislation and as following best practice for manufacturing, cleaning and environmental standards.
  • The site has undergone a comprehensive deep-cleaning process. Extensive environmental swabbing indicates the site is clear of potential sources of any strain of Listeria monocytogenes, including the outbreak strain.
  • The food safety hazard plan has been reviewed and will continue to be verified to ensure it is fit for purpose once production restarts.
  • Enhanced oversight will be carried out by Stafford Borough Council which includes additional product sampling, environmental testing and enhanced incoming supply verification.

 

Dr Colin Sullivan, Chief Operating Officer at the FSA said:

“This is a complex investigation, but we have worked to swiftly identify and remove from the food chain the products linked to these hospital cases.

“Our investigations are now focused on where the outbreak strain originated from and subject to strict verification and ongoing monitoring by Stafford Borough Council, The Good Food Chain company is now able to restart production.

“The company will be carefully monitored to ensure public health continues to be protected.

“Our thoughts remain with the families of those who have passed away.”

Councillor Jonathan Price, the Cabinet Member for Environment at Stafford Borough Council, said:

“We have worked tirelessly with the Good Food Chain and are reassured that their manufacturing processes, cleaning procedures and environmental standards meet those we expect for producing ready to eat foods.”

“But our work does not stop there as the health of the public is our top priority.

“So we will continue collecting environmental swabs from surfaces at the business, taking samples of food, and working with The Good Food Chain to ensure they have control measures in place to thoroughly assess those supplying products to them.”

Public Health England (PHE) and Health Protection Scotland (HPS) are testing all recent samples of listeria to check if they are linked to this outbreak.

For more details see PHE update: www.gov.uk/government/news/listeria-cases-being-investigated.