Aflatoxin B1 in Brazil nuts from Brazil in Austria, Belgium, Czech Republic, Germany, Greece, Ireland, Netherlands, Norway, Poland and Spain
Aflatoxin B1 in red raw rice in India, Netherlands, Switzerland and Germany
Aflatoxin in USA groundnuts in the Netherlands
Aflatoxins in groundnuts from The United States in the Netherlands
Aflatoxins in U.S.A. peanuts in the Netherlands
Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
Vibrio cholerae in shrimps from Ecuador in Romania
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, RASFF, Vibrio, Vibrio cholera, vibrio cholerae
Presence of Listeria monocytogenes in fresh salmon from Norway in Italy
Listeria monocytogenes in smoked trout from Denmark in Belgium, Germany, Netherlands and Switzerland
Listeria monocytogenes in Chickenburger from Austria in Italy
Listeria in chicken barbecue sausages from Sweden in Finland
Listeria monocytogenes in bacon from Poland in Estonia
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes, Listeria Smoked Fish, RASFF
Histamine in tuna, from Sri Lanka in the Netherlands
Most foodborne infections increased in the Netherlands in 2022 compared to the year before, according to the latest figures.
The most notable outbreak was when 72 people contracted typhoid fever on a ship that housed asylum seekers. It was likely that they were infected by Salmonella Typhi through the ship’s drinking water supply, which was old and located near sewage pipes. There was also a shigellosis outbreak related to travel to Cape Verde that continued into 2023.
Shiga toxin-producing E. coli (STEC) infections saw a sharp rise, with levels in 2022 the highest since 2016. The cause for this increase is unclear, according to the report published by the National Institute for Public Health and the Environment (RIVM).
The number of people sick due to Salmonella or Campylobacter increased this past year, though it did not reach pre-pandemic levels. However, the number of people affected by norovirus did reach 2020 levels. Listeria infections also rose above pre-pandemic levels.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella, STEC, STEC E.coli
| Date |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
| 8/30/2023 | 1179 | Salmonella Newport |
Not Yet Identified |
8 | Active |
| 8/30/2023 | 1174 | Cryptosporidium | Not Yet Identified |
11 | Active |
| 8/9/2023 | 1172 | Listeria monocytogenes |
Ice Cream | See Advisory |
Active |
| 7/6/2023 | 1163 | Cyclospora cayetanensis |
Not Yet Identified |
140 | Active |
| 6/14/2023 | 1159 | Cyclospora cayetanensis |
Not Yet Identified |
72 | Active |
| 3/1/2023 | 1143 | Hepatitis A Virus |
Frozen Strawberries |
See Advisory |
Active |
Posted in Cryptosporidiosis, Cryptosporidium, Cyclospora, Cyclosporiasis, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, Listeria, Listeria Ice Cream, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella
New Zealand Food Safety today issued a public health warning advising the public not to collect or consume shellfish harvested from the Raglan coastline.
The warning extends from Port Waikato, southward to Tauratahi Point at the entrance of Kawhia Harbour. The warning includes the entire Raglan and Aotea Harbours but not Kawhia Harbour. Paralytic Shellfish Toxins have been detected in shellfish from Raglan at levels above the safe limit set by MPI.
Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.
Note that 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 between 10 minutes and 3 hours after ingestion and may include:
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone 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.
Monitoring of toxin levels will continue and any changes will be communicated accordingly. 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.
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Food Toxin, paralytic shellfish poisoning, PSP, Shellfish, shellfish toxin
The health authorities, in conjunction with Public Health France and the National Reference Center for Botulism (Institut Pasteur) recommend that people who have visited the Bordeaux establishment Tchin Tchin Wine Bar (3 Rue Emile Duployé, 33000 Bordeaux) between Monday 4 and Sunday September 10, 2023 to consult a doctor urgently or to contact the 15th, mentioning cases of botulism, in the event of symptoms appearing after this attendance.
The people concerned all frequented the same restaurant-bar in Bordeaux, the Tchin Tchin Wine Bar, over the last week. The suspected foods are at this stage canned sardines in oil homemade by the restaurateur and served between September 4 and 10, 2023 in this Bordeaux restaurant.
Botulism is a serious disease (fatal in 5 to 10% of cases) whose incubation time can range from a few hours to a few days.
Symptoms include, to varying degrees: early digestive signs which may be fleeting (abdominal pain, nausea, vomiting and diarrhea), eye damage (failure to accommodate, blurred or double vision), dry mouth accompanied by a lack of swallowing or even speech, or neurological symptoms (wrong paths, more or less severe paralysis of the muscles). There is usually no fever.
If you have symptoms, consult a doctor urgently or contact 15, mentioning cases of botulism.
Botulism is a serious neurological condition caused by a very potent toxin produced by the bacteria Clostridium botulinum. It develops particularly in poorly preserved foods. In France, the majority of cases of botulism correspond to food poisoning, by ingestion of the toxin produced by C. botulinum in preserved foods that have not undergone an extensive sterilization process: cured meats, cold meats or even family-made preserves. or artisanal.
It is the extremely powerful toxin that it synthesizes that is responsible for the disease.
Posted in Clostridium, Clostridium botulinum, Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Poisoning
| GTIN | Batch | Date |
|---|---|---|
| 3700156964160 | 323511 | Use-by date 04/09/2023 |
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes
Manufacturer: Hauser Weinimport GmbH distributed through Kaufland
Possibility of subsequent fermentation and bursting of the affected bottles
Reference is made to the company’s attached press release.
Posted in Fermentation, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Spoilage, Food Testing, Yeasts
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