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.
Almost half of all foodborne illness outbreaks that occur every year in the U.S. are associated with restaurants and delis. The CDC has released new findings and prevention tools to improve food safety in restaurants. Public health officials say that increased awareness and implementation of proper food safety in restaurants and delis may prevent many of the foodborne illness outbreaks reported every year in the U.S.
Education of restaurant workers and public health surveillance are two critical tools necessary in preventing these illnesses. Food preparation and handling practices, worker health policies, and hand-washing practices are some of the factors that are not reported during outbreaks. Carol Selman, head of the CDC’s Environmental Health Specialists Network team said, “inspectors have not had a formal system to capture and report the underlying factors that likely contribute to foodborne outbreaks or a way to inform prevention strategies and implement routine corrective measures to prevent future outbreaks.”
Vibrio outbreak associated with eating raw oysters and raw clams has sickened at least 104 people in 13 states over the last six months, according to the Centers for Disease Control and Prevention (CDC). Six people have been hospitalized.
Public health investigators have traced the source of some of these illnesses to shellfish harvest areas in Connecticut, Massachusetts, New York, and Virginia. Massachusetts issued a recall of oysters, Connecticut issued a recall of oysters and clams. Implicated harvest areas in Virginia were closed in July and remain closed. In Massachusetts, they were closed in August and remain closed. In New York they were closed in June and reopened in mid-September. In Connecticut, they were closed in August and reopened in mid-September.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Laboratory, Methods, Microbiology, outbreak, Pathogen, Vibrio
Tagged centers for disease control and prevention, Connecticut, Food Poisoning Bulletin Vibrio, Massachusetts, raw clams, raw oysters
Cloud’s Meats, Inc. is voluntarily recalling beef and pork products possibly contaminated with E. coli. following positive test results for non-0157 Shiga toxin-producing E. coli (STECs) in samples of items produced mid-November. The samples were taken during routine testing conducted by the Missouri Department of Agriculture’s Meat and Poultry Inspection Program November 14 and analyzed by the Department’s Veterinary Diagnostic Laboratory in Springfield.
The Ministry of Health has launched an alert for botulism involving two lots of olives brand Bel Colle. The alarm goes back to November 26, 2013 following the emergency admission at the hospital Morgagni Forlì, a patient with severe symptoms due to suspected poisoning from Clostridium botulinum.
Following a small number of illness reports in the UK, as a precaution while investigations are taking place, Marks & Spencer has removed from sale and recalled three Marks & Spencer branded mussel-based products.
M&S – Mussels in Garlic
Unique code: 00604819 and 00929189
M&S – Mussels in White Wine
Unique code: 00720618
M&S – Mussels and Clams
Unique code: 00667104
‘Use by’: all date codes
Marks & Spencer has recalled the affected products from consumers. Point-of-sale notices have been displayed in stores advising consumers of the recall and the actions they can take if they have bought an affected product.
A copy of the company’s product recall notice is attached to this notification.
Micro-organisms react to a rapid temperature downshift by triggering a physiological response to ensure survival in unfavourable conditions. Adaptation includes changes in membrane composition and in the translation and transcription machineries. The cold shock response leads to a growth block and overall repression of translation; however, there is the induction of a set of specific proteins that help to tune cell metabolism and readjust it to the new conditions. For a mesophile like E. coli, the adaptation process takes about 4 h. Although the bacterial cold shock response was discovered over two decades ago we are still far from understanding this process. In this review, we aim to describe current knowledge, focusing on the functions of RNA-interacting proteins and RNases involved in cold shock adaptation.
