Salmonella in poultry meat preparation from Brazil in Belgium
Salmonella enteritidis in frozen chicken legs from Poland in the Netherlands and Romania
Salmonella Typhimurium in fresh chicken breast from Poland in Italy
Salmonella Enteritidis in chilled chicken meat from Poland in the UK
Salmonella (presence /25g) in frozen papaya dices from India, via Belgium in Finland
Salmonella in organic nettle seeds in Germany, Austria and Hungary
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella Poland
Aflatoxins in groundnuts in shell from Egypt in Italy
Posted in Aflatoxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin
Ochratoxin A (31.0 µg/kg – ppb) in dried figs from Turkey in Finland
Ochratoxin A in dried figs from Turkey in Germany
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
Powdery mildew on the flavouring ingredient dill and foreign body (insect) in pickled tomatoes from Poland in Germany
Verotoxin-producing E.coli in soft cheese from France in Germany, Italy and Austria
Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, RASFF, STEC, STEC E.coli, VTEC
Federal officials are reporting that an outbreak of E. coli O121:H9 infections linked to romaine lettuce has ended.
Four illnesses were confirmed in the outbreak. Little other information was available from the Food and Drug Administration.
“The information collected over the course of this investigation indicated that romaine lettuce was the likely source of this outbreak; however, it appears that this outbreak is over, and there is no actionable advice for consumers,” according to FDA officials.
“FDA has been conducting a traceback investigation and other activities in an effort to learn more about possible sources or routes of contamination.”
The FDA first reported the outbreak two weeks ago but has not shared any information about patient demographics or what states are involved. The agency did not report when the first illness was reported or when the last one was logged by public health officials.
As of Jan. 26, the Centers for Disease Control and Prevention had not posted any information about the outbreak. That is generally standing procedure for the agency if a specific product is not identified.
Posted in E.coli O121, food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli
| GTIN | Lot | Dated |
|---|---|---|
| 3514134506873 | *0046143 | Use-by date between 06/01/2022 and 30/01/2022 |
| 3514134507252 | *0046143 | Use-by date between 06/01/2022 and 30/01/2022 |
The Ministry for Primary Industries (MPI) today issued a public health warning against collecting shellfish from the South Island West Coast between Greymouth and Charleston. Diarrhetic shellfish toxins have been detected in mussels from 12-Mile Bluff at levels above the safe limit set by MPI.
Anyone eating shellfish from this area is potentially at risk of illness.
Ongoing testing will continue and any changes will be communicated accordingly.
Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.
Note, cooking shellfish does not remove the toxin.
Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed its contents could contaminate the meat during the cooking process.
Symptoms typically appear within half an hour of ingestion and last for about 24 hours. Symptoms may include:
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, freephone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat. There is no commercial harvesting of shellfish in the affected area.
Posted in Biotoxin, Diarrhoeic Shellfish Poisoning, DSP, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Intoxications, Marine Biotoxin
| Product identification | |
|---|---|
| Product type | Algae powder |
| Name of product (size) | Natava SuperFoods brand Organic Chlorella Powder (100g)
Natava SuperFoods brand Organic Clean Greens Wholefood Powder (200g) |
| Batch and Date marking | Natava SuperFoods brand Organic Chlorella Powder (100g)
Best Before: 07-Sep-22 and Batch: N-232, N-233 and N-234 Natava SuperFoods brand Organic Clean Greens Wholefood Powder (200g) Best Before: 31-Dec-22 and Batch: N-227 |
| Package size and description | The products are sold in a 100g paper bag pouch or a 200g paper pouch. |
Hepatitis E virus capsid structure. HEV infection causes viral hepatitis. Atomic-level structure.
Officials in Switzerland have been unable to find what was behind an increase in hepatitis E infections that affected more than 100 people in 2021.
The Federal Office of Public Health (FOPH) recorded a rise in cases of hepatitis E virus (HEV) between January and May 2021.
A total of 105 cases were reported across the country, which is almost triple the number compared to the same period in previous years. More men than women were affected and patients ranged in age from 18 to 87 years old. A total of 29 people were hospitalized with or following an HEV infection and two died.
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Food Virus, Food Virus Death, Hepatitis E, Virus, Virus Vaccination
