Botulism is a rare, life-threatening paralytic illness caused by neurotoxins produced by an anaerobic, gram-positive, spore-forming bacterium, Clostridium botulinum. Unlike Clostridium perfringens, which requires the ingestion of large numbers of viable cells to cause symptoms, the symptoms of botulism are caused by the ingestion of highly toxic, soluble exotoxins produced by C. botulinum while growing in foods.
The Food Standards Agency is inviting tenders to carry out research on the effectiveness of surface treatment in reducing microbiological contamination of meat. This project only applies to meat intended for the production of raw or lightly cooked food.
RASFF -aflatoxins (B1 = 15.9; Tot. = 18.1 µg/kg – ppb) in pistachio kernels from Afghanistan, via Turkey in Italy
RASFF -aflatoxins (B1 = 10.7; Tot. = 30.8 µg/kg – ppb) in organic ginger from India in Germany
RASFF-aflatoxins in blanched groundnuts from China in France
RASFF – aflatoxins (B1 = 0.5 / B1 = 38.3 µg/kg – ppb) in dried figs from Turkey in France
RASFF-aflatoxins (B1 = 38.6; Tot. = 43.6 µg/kg – ppb) in dried figs pulled from Turkey in France
RASFF-aflatoxins (B1 = 25.2; Tot. = 29.0 / B1 = 23.7; Tot. = 27.5 µg/kg – ppb) in peanut kernels from China in Cyprus
Posted in Aflatoxin, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Moulds, Mycotoxin, Pathogen, RASFF, Recall, Toxin
Tagged aflatoxins, France RASFF, Italy RASFF, ppb, rasff, Turkey
RASFF -hepatitis A virus (presence) in frozen mixed berries from Italy, with raw material from Bulgaria and Poland in Italy
RASFF – histamine (104; 112; 137 mg/kg – ppm) in canned sardines in olive oil from Morocco in France
RASFF -Salmonella Lladoff (1 out of 5 samples; 2 out of 5 samples; 3 out of 5 samples /25g) in soybean meal non GMO from Italy in Austria
RASFF -aflatoxins (B1 = 376 / B1 = 356 / B1 = 367 µg/kg – ppb) in groundnuts for birdfeed from Nigeria, via the British Virgin Islands in the UK
Posted in Aflatoxin, Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Microbiology, Mycotoxin, Pathogen, RASFF, Recall, Salmonella
Tagged rasff, salmonella, soybean meal
Santa Maria Foods, a Brampton, Ontario, establishment, is recalling approximately 2,600 pounds of whole boneless ham prosciutto product due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The ham product was shipped to California and Michigan for further distribution. Case labels bear the Canadian establishment number “473A” within the Canadian mark of inspection. The following product is subject to recall: [Labels]
The problem was discovered by FSIS sampling collected during routine reinspection. The sampled product was held, but further investigation by Santa Maria Foods revealed that additional potentially implicated product had been released into commerce. FSIS and the company have received no reports of illnesses associated with consumption of these products. Anyone concerned about an illness should contact a healthcare provider.
Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall, USDA
Tagged fsis, Listeria monocytogenes, product, Santa Maria Foods, U.S. Department of Agriculture’s Food Safety and Inspection Service, USDA Santa Maria Foods
It has long been said that, in 1885, pioneering American veterinary scientist, Daniel E. Salmon, discovered the first strain of Salmonella. Actually, Theobald Smith, research-assistant to Dr. Salmon, discovered the first strain of Salmonella–Salmonella cholerae suis. But, being the one in charge, Dr. Salmon got all the credit. In any case, today the number of known strains of the bacteria totals over two thousand. In recent years, concerns have been raised, as particular strains of the bacteria have become resistant to traditional antibiotics, in both animals and humans.
