Category Archives: Food Microbiology

RASFF Alerts – Ochratoxin A – Raisins – Dried Grapes – Roasted Barley – Infusion of Aromatic Plants

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RASFF – ochratoxin A (30.04 µg/kg – ppb) in raisins from India in Poland

RASFF – ochratoxin A (30 µg/kg – ppb) in dried grapes from Turkey in France

RASFF – ochratoxin A (16 µg/kg – ppb) in roasted barley malt flour from the United Kingdom in France

RASFF – ochratoxin A (478.1 mg/kg – ppm) in infusion of aromatic plants from India in Italy

RASFF Alert – Foodborne Outbreak Salmonella – Chilled Cooked Pork Preparation

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RASFF – foodborne outbreak suspected to be caused by and Salmonella (present /25g) in chilled cooked pork preparation from Romania in Ireland

RASFF Alert – Foodborne Outbreak suspected (Histamine) – Chilled Tuna in Sunflower Oil

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RASFF – foodborne outbreak suspected (histamine) to be caused by chilled tuna in sunflower oil from Ecuador in Italy

RASFF Alert – DSP – Diarrhoeic Shellfish Poisoning – Live Dog Cockles

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RASFF – Diarrhoeic Shellfish Poisoning (DSP) toxins (181.1 µg/kg – ppb) in live dog cockles (Glycymeris glycymeris) from France in France

RASFF Alert – Histamine – Chilled Marinated Anchovy Fillets

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RASFF – histamine (1226.2 mg/kg – ppm) in chilled marinated anchovy fillets from Morocco in France

RASFF Alerts – STEC E.coli – Chilled Beef Loins – Chilled Beef

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RASFF – shigatoxin-producing Escherichia coli in chilled beef loins from Uruguay in Germany

RASFF – shigatoxin-producing Escherichia coli (presence /25g) in chilled beef from Argentina in Italy

RASFF Alert – Bacillus cereus – Dried Black Fungus

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RASFF – enterotoxin producing Bacillus cereus (22000 CFU/g) in dried black fungus from Vietnam in Finland