RASFF – Salmonella Derby (presence /25g) in rabbit meal from the Netherlands in Sweden
RASFF -Salmonella enterica (presence /25g) in lamb meal from the Netherlands in Sweden
RASFF -Salmonella Derby (presence /25g) in rabbit meal from the Netherlands in Sweden
RASFF – Salmonella Mbandaka (presence /25g) in soya meal from Brazil, via the Netherlands in Belgium
RASFF -aflatoxins (B1 = 28 µg/kg – ppb) in corn gluten from Germany
RASFF -aflatoxins (B1 = 24.44 / B1 = 12.64 / B1 = 26.20 / B1 = 10.10 µg/kg – ppb) in maize from Spain
The porcine gastric mucin binding magnetic bead (PGM-MB) assay was used to evaluate the ability of chlorine, chlorine dioxide, peroxyacetic acid, hydrogen peroxide, and trisodium phosphate to inactivate human norovirus within 10% stool filtrate. One-min free chlorine treatments at concentrations of 33 and 189 ppm reduced virus binding in the PGM-MB assay by 1.48 and 4.14 log10, respectively, suggesting that chlorine is an efficient sanitizer for inactivation of human norovirus (HuNoV). Five min treatments with 5% trisodium phosphate (pH ~ 12) reduced HuNoV binding by 1.6 log10, suggesting that TSP, or some other high pH buffer, could be used to treat food and food contact surfaces to reduce HuNoV. One min treatments with 350 ppm chlorine dioxide dissolved in water did not reduce PGM-MB binding, suggesting that the sanitizer may not be suitable for HuNoV inactivation in liquid form. However a 60-min treatment with 350 ppm chlorine dioxide did reduce human norovirus by 2.8 log10, indicating that chlorine dioxide had some, albeit limited, activity against HuNoV. Results also suggest that peroxyacetic acid has limited effectiveness against human norovirus, since 1-min treatments with up to 195 ppm reduced human norovirus binding by < 1 log10. Hydrogen peroxide (4%) treatment of up to 60 min resulted in minimal binding reduction (~ 0.1 log10) suggesting that H2O2 is not a good liquid sanitizer for HuNoV. Overall this study suggests that HuNoV is remarkably resistant to several commonly used disinfectants and advocates for the use of chlorine (sodium hypochlorite) as a HuNoV disinfectant wherever possible.
As a precautionary measure, Matthew Walker is recalling several date codes of Edna May Brand Christmas Puddings due to signs of mould growth.
Matthew Walker is recalling, as a precautionary measure, some of its Edna May brand Christmas puddings because of signs of mould growth. The FSA has issued a Product Recall Information Notice.
If you have bought one of the products listed in this link, do not eat it. Instead, return it to the store or supplier you bought it from for a full refund.
As of November 15, 2013, a total of 389 persons infected with seven outbreak strains of Salmonella Heidelberg have been reported from 23 states and Puerto Rico.
40% of ill persons have been hospitalized, and no deaths have been reported.
Most ill persons (74%) have been reported from California.
Epidemiologic, laboratory, and traceback investigations conducted by local, state, and federal officials indicate that consumption of Foster Farms brand chicken is the likely source of this outbreak of Salmonella Heidelberg infections.
Posted in Bacteria, CDC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Microbiology, Pathogen, Recall, Salmonella
Tagged cdc, ill persons, Salmonella Heidelberg
Loblaw Companies Limited is recalling Suraj brand Garlic Powder from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.
The following product has been sold nationally.
| Brand Name | Common Name | Size | UPC | Additional Info |
|---|---|---|---|---|
| Suraj | Garlic Powder | 400 g | 0 57197 37238 0 | Best Before 2015 AL 22 |
Groupe Colabor Inc. is recalling ground beef from the marketplace due to possible E. coli O157:H7 contamination. Hotels, restaurants, institutions and daycare facilities should not use, serve or distribute the recalled products described in the link above.
The Salmonella outbreak we reported on last week has been confirmed as Salmonella enteritidis, according to MLive. Eighteen cases have been confirmed in Muskegon County. The Muskegon County web site was down at the time of this report.
Officials believe that a single source caused the outbreak, and that people were exposed to the bacteria from October 30 to November 2, 2013. Seventeen of the eighteen cases are related. There is no information about the source of the bacteria, where the patients ate, or what they ate. Officials are going to start studying epidemiological evidence and will conduct statistical analysis this week.
