Category Archives: Food Pathogen

RASFF Alerts – Salmonella -Sesame Seeds – Ground Onions – Chicken Neck Skin – Sausage – Chilled Beef Trimmings – MDM – Polish Chicken

RASFF

salmonella (presente in 25g) in semi di sesamo dalla Nigeria//salmonella in sesame seeds from Nigeria in Italy

RASFF

Salmonella spp. und überhöhter Gehalt an Blei in gemahlenen Zwiebeln aus Indien /// Salmonella spp. and increased lead content in ground onions from India in Germany

RASFF

Salmonella Enteritidis in chicken neck skin from Poland in the Czech Republic

RASFF

Salmonella Enteritidis in sausage from Poland in the UK

RASFF

Salmonella Dublin in chilled beef trimmings in Sweden, Finland and Denmark

RASFF

Salmonella Enteritidis in chicken neck skin from Poland in the Netherlands and Czech Republic

RASFF

Salmonella Infantis in chicken MDM from Poland in Bulgaria

RASFF

Salmonella Enteritidis in chicken elements from Poland in Germany and the UK

RASFF Alerts – Listeria monocytogenes – Gorgonzola – Chilled Terrine

RASFF

Presence of listeria monocytogenes in gorgonzola from Italy in France

RASFF

Listeria monocytogenes in chilled terrine from Belgium in France and Luxembourg

RASFF Alert – E.coli – Sea Snail

RASFF

ESCHERICHIA COLI IN LIVE SPINY DYE-MUREX (BOLINUS BRANDARIS) FROM ITALY in Spain

RASFF Alerts – STEC E.coli – Meat – Beef

RASFF

Stec in meat from Argentina in Multiple EU Countries

RASFF

Shigatoxin-producing Escherichia coli in frozen lamb loins from New Zealand in Italy

RASFF

STEC in beef from Argentina via the Netherlands in Multiple EU Countries

RASFF

Shigatoxin-producing Escherichia coli in chilled beef rump and loin sets from Paraguay in the Netherlands

RASFF

E. coli stec in fresh meat from Argentina in Spain

RASFF Alert- Mould – Tapas Cheese

RASFF

Moulds in tapas cheese from Spain in Denmark

Research – A cold soak lowers the risk of salmonella growth on ‘sprouted’ foods

Phys Org

Soaking “sprouted” foods in cold water, rather than the more common practice of soaking at ambient temperature, lowers the risk of salmonella growth on these increasingly popular healthy snack foods, according to an Oregon State University study.

The study, published in Food Protection Trends, demonstrates the risk of “sprouting” practices and presents practical strategies to improve safety of these raw foods, said Joy Waite-Cusic, associate professor of food safety systems in OSU’s College of Agricultural Sciences.

“If this soaking phase happens at ambient temperature, then there is a significant food safety problem,” said Waite-Cusic, who is also OSU Extension’s statewide specialist for home food safety and food preservation in the College of Public Health and Human Sciences. “This study provides regulators with clear guidance on the risks associated with this new category of ‘sprouted’ products.”

RASFF Alerts – Ochratoxin A – Dried Figs – Raisins

RASFF

Ochratoxin A in dried figs from Turkey, via Germany in Switzerland

RASFF

Ochratoxin A in raisins from Pakistan in Romania

RASFF

Ochratoxin A in raisins from Uzbekistan in Latvia

USA – Robinson Fresh Turnip Greens Recalled For Possible Listeria

Food Poisoning Bulletin

Robinson Fresh Turnip Greens are being recalled in New York State after Listeria monocytogenes was found in the product, according to a notice posted on the New York Department of Agriculture and Markets web site. No illnesses have been reported to the company to date in connection with the consumption of this product.

The recalled product is Robinson Fresh Turnip Greens that is packaged in a 6 ounce plastic bag. The Best by Date on the product is April 26, 2021 (4/26/21). The pre–packaged turnip greens were sold at ShopRight in Commack, New York and possibly other retail locations in the state

France – Product recall: EARL DE VILLIERS brand fresh and matured goat cheese – Listeria monocytogenes

Oulah

Product recall: EARL DE VILLIERS brand fresh and matured goat cheese

ENCOUNTERED PROBLEM

Presence of Listeria monocytogenes

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Names of models or references
• Pouligny St Pierre
• Logs
• Farm pavers
• Cinder pyramids


▸ Lot
• 16/04
• 17/04
• 18/04
• 13/04
• 14/04
• 15/04
• 20/04


▸ Start date / End of marketing
From 04/14/2021 to 05/03/2021


▸ Health mark
36114001


▸ Geographical sales area
• Center-Val de Loire
• New Aquitaine


▸ Distributors
• Super U La Roche Posay = 05 49 90 30 67
• Nice basket Vic s / Gartempe = 05 49 86 60 16
• Netto Le Blanc = 02 54 28 08 99
• Netto Bellac 87 = 05 55 68 05 58
• GIE Berry Touraine
• SCPL Rungis 94
• Super U Benoit du Sault = 02 54 47 65 53
• Super U Le Blanc 02 54 37 48 33
• Super U La Roche Posay 05 49 90 30 67
• La maison des fromages Pouligny st Pierre 02 54 28 09 67
• Spar services lussac les Eglises 05 55 68 29 02
• Proxi super St Pierre de Maillé 86 = 05 49 48 60 08
• Proxi services Arnac la Poste 87 = 05 55 76 89 03
• Vival Bélabre 02 54 28 73 19
• Le Potager Le Dorat 87 =
• Carrefour express St Sulpice les feuilles 87 = 05 55 76 75 65
• GB Alimentation St Sulpice les feuilles = 05 55 76 25 37
• Leclerc in Le Blanc 36300
• Carrefour Contact in Poitiers 86
• The cheese factory M. CONRAD 11 rue de la Doucette METZ 57
• DESAILLY 6 rue de Strabourg in Rungis 94


▸ Consumer service contact
0682704495


▸ Source
EARL DE VILLIERS

Australia and New Zealand Listeria Pregnancy Advice Updated

FSANZ

kswfoodworld Listeria monocytogenes

Listeria (Listeria monocytogenes) are bacteria that can cause serious illness and in some cases death, particularly in vulnerable people. In Australia each year around 150 people are hospitalised with listeriosis and about 15 people die.

People at greater risk from listeriosis include pregnant women, their unborn and newborn babies, the elderly and other people whose immune systems have been weakened by illness or drugs (for example: cancer patients, organ transplant recipients, and people on drugs like cortisone).

Eating foods contaminated with Listeria is the most common way of contracting the illness. Listeria is common in the environment and can contaminate different types of food. Listeria is tolerant to low temperatures so it can grow in food even if it is stored in the refrigerator.

More information at the link above.