RASFF -Salmonella spp. (presence /25g) in frozen turkey meat preparations from Brazil in the UK
RASFF – Salmonella Heidelberg (presence /25g) and Salmonella Minnesota (presence /25g) in frozen chicken meat from Brazil in Spain
RASFF – Salmonella spp. (presence /25g) in coconut flour from Sri Lanka in Italy
RASFF – Salmonella spp. (presence /25g) in fish meal from Morocco in Latvia
RASFF – Ochratoxin A (17.5 µg/kg – ppb) in sultanas from Turkey in Malta
RASFF – Aflatoxins (Tot. = 9.3 µg/kg – ppb) in groundnuts from Brazil in Italy
RASFF – Aflatoxins (B1 = 19.15; Tot. = 35.61 µg/kg – ppb) in roasted and salted pistachio nuts from Turkey in Germany
RASFF – Aflatoxins (B1 = 8.1 µg/kg – ppb) in nutmeg powder from Indonesia in France
Posted in Aflatoxin, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Moulds, Mycotoxin, Ochratoxin, Pathogen, RASFF, Recall, Toxin
Tagged aflatoxins, groundnuts, nutmeg powder, pistachio nuts, ppb, sultanas
The Canadian Food Inspection Agency (CFIA) and Sunsprout Natural Foods are warning the public not to consume the Sunsprout and SproutsAlive brand alfalfa sprouts described below because they may be contaminated with Salmonella.
There have been no reported illnesses associated with the consumption of these products.
The manufacturer, Sunsprout Natural Foods, Brantford, Ontario, is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.
As part of an EU-wide baseline study, the BfR has investigated the presence of Listeria monocytogenes in smoked and gravad fish, soft and semi-soft cheese and also in heat-treated meat products. These foods are known to be potential carriers of elevated quantities of listeria. Overall, study results show that the prescribed microbiological criteria for Listeria monocytogenes are not always strictly adhered to in ready-to-eat foods. When limits are exceeded there is a risk of consumers contracting a Listeria monocytogenes infection. It is therefore imperative for food producers to ensure that the regulations are consistently met.
Alderman Farms Sales Corporation, Boynton Beach, Florida is recalling one pint containers of Certified Organic Cherry Tomatoes because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e. infected aneurysms), endocarditis and arthritis.
This recall notice is being issued out of an abundance of caution.
No illnesses have been associated with the product.
Irrigation water is considered a potential source of preharvest pathogen contamination of vegetables. Hence, several organizations have recommended microbiological standards for water used to irrigate edible plants. The purpose of this study was to determine the strength of association between microbial quality indicators (coliforms and Escherichia coli) in irrigation water and on irrigated vegetables. Data analyzed included original results from a cross-sectional study conducted in the Midwestern United States during summer 2009 and information presented in two previously published studies performed in France and Portugal to investigate microbial quality of irrigation water and watered produce. In the cross-sectional study, repetitive PCR (rep-PCR) was used to characterize genetic relatedness of E. coli isolates from water and vegetables. No significant correlations were found between fecal indicators on leafy greens (lettuce and parsley, n = 91) or fruit (tomatoes and green peppers, n = 22) and those found in irrigation water used in the cross-sectional study (P > 0.40) or in the previously published data sets (data set 1: lettuce and waste irrigation water, n = 15, P > 0.40; data set 2: lettuce and irrigation water, n = 32, P = 0.06). Rep-PCR banding patterns of E. coli strains were all distinguishable among the pairs of E. coli isolates recovered from produce and irrigation water on the same farm. From the available data, the concentration of indicator organisms based on a single measure of irrigation water quality was not associated with the presence of these indicators on produce. In the absence of additional information, the use of a single microbial water quality parameter as an indicator of produce safety is of limited value for predicting the safety of the produce.
A Victorian egg supplier is under investigation and one person has ongoing health issues following Canberra’s largest salmonella outbreak, which has left health professionals ”struck by the severity” of the symptoms and high infection rate.
The outbreak, which affected 140 people and hospitalised 15 in mid-May, was traced back to raw egg mayonnaise served at the Copa Brazilian restaurant in Dickson. But ACT Chief Health Officer Dr Paul Kelly confirmed on Wednesday that the focus had turned to an egg producer in Victoria who supplied eggs to the Copa.
If you’ve ever become sick after eating a food contaminated with disease-causing bacteria, it’s not an experience you want to repeat.
But if you’re part of what is called an “at-risk” or “vulnerable” population, a foodborne illness can be extremely dangerous. Symptoms—such as vomiting, diarrhea and fever—can intensify and the illness can become life-threatening.
Posted in Bacteria, FDA, 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, Research
Tagged dangerous symptoms, diarrhea, disease causing bacteria, foodborne illness, vulnerable population
Many germs can be spread through food. Some, like Listeria, can be deadly. Listeria strikes hard at pregnant women and their newborns, older adults, and people with weakened immune systems. Listeria can cause miscarriage and meningitis. Most people found to have Listeria infection require hospital care and about 1 in 5 people with the infection die. Outbreak investigations tell us what foods make people sick and what needs to change to make food safer and save lives. We have made some progress against Listeria, which is the third leading cause of death from food poisoning. However, we can do more to protect people at higher risk for food poisoning and make food safer for everyone.
If you, or someone you make food for, are pregnant, 65 or older, or have a weakened immune system, you must be especially careful when selecting, preparing, and storing foods.
New CDC Vital Signs: Listeria Food Poisoning Striking Hard at Nation’s Most Vulnerable
Posted in Bacteria, CDC, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Listeria, Listeria monocytogenes, Microbiology, outbreak, Pathogen, Research
Tagged climate, cook chill, environment, health, listeria, outbreak investigations, science, vital signs, weakened immune system, weakened immune systems
