Category Archives: Food Poisoning

UK – Rise in cases of Salmonella Typhimurium

Food Standards Scotland

Food Standards Scotland, Food Standards AgencyHealth Protection Scotland  and Public Health England are reminding people to take care when handling raw meat and to cook it properly.

This comes as we investigate a rise in cases of a particular strain of Salmonella Typhimurium, which have been linked to lamb and mutton. We first saw an increase in cases of this particular type of Salmonella in July 2017. A number of control measures were put into place, which led to a significant decline in cases at the end of that year. A total of 118 cases were reported up until May 2018.

Since June 2018, a further 165 cases have been reported (up to 19 October), which is why we put control measures in place.  These haven’t led to the same decline in cases as in 2017 so we are now reminding the public about how to cook and handle raw meat.

Ian McWatt, Director of Operations at Food Standards Scotland said:

“The likely cause of the increased numbers of this specific strain of Salmonella Typhimurium is considered to be meat or cross contamination with meat from affected sheep. People can be infected with Salmonella Typhimurium in a number of ways, such as not cooking their meat properly, not washing hands thoroughly after handling raw meat, or through cross-contamination with other food, surfaces and utensils in the kitchen.”

USA – Hy-Vee Voluntarily Recalls Several Meat and Potato Products – Listeria monocytogenes

FDA

Hy-Vee, Inc., based in West Des Moines, Iowa, is voluntarily recalling six of its meat and potato products across its eight-state region due to possible contamination with Salmonella and Listeria monocytogenes. The potential for contamination was discovered after Hy-Vee’s supplier, McCain Foods, announced it was recalling its caramelized mushrooms and fire-roasted tomatoes, which are ingredients that are used in six Hy-Vee products. To date, no illnesses have been reported in connection with these products.

RASFF Alerts- Aflatoxin -Brazil Nuts – Dice Dried Figs – Groundnut Paste -Groundnuts

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RASFF-aflatoxins (B1 = 56.3; Tot. = 72.4 µg/kg – ppb) in Brazil nuts from Brazil in the UK

RASFF-aflatoxins (B1 = 14.1; Tot. = 19.1 µg/kg – ppb) in diced dried figs from Turkey in France

RASFF-aflatoxins (B1 = 250; Tot. = 371 µg/kg – ppb) in groundnut paste from Mali in France

RASFF-aflatoxins (B1 = 218; Tot. = 322 µg/kg – ppb) in groundnut paste from Mali in France

RASFF-aflatoxins (B1 = 25; Tot. = 29 µg/kg – ppb) in groundnuts from India in the Netherlands

 

RASFF Alerts – STEC E.coli – Frozen Beef – Raw Milk Cheese

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RASFF-shigatoxin-producing Escherichia coli (presence /25g) in frozen beef (Bos taurus) from Brazil in Spain

RASFF-shigatoxin-producing Escherichia coli (presence /25g) and high count of Escherichia coli (19000 CFU/g) in raw milk cheese from Belgium

 

 

RASFF Alert – Histamine – Canned Sardines

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RASFF-histamine (258 mg/kg – ppm) in canned sardines from Croatia in France

RASFF Alert – Ochratoxin A – Roasted Coffee Beans

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RASFF-ochratoxin A (5.9 µg/kg – ppb) in roasted coffee beans produced in Poland, with raw material from the Netherlands in Poland

RASFF Alerts – Aflatoxin – Pistachios – Groundnuts – Almond Kernels – Red Rice – Red Rice Flakes – Shelled Peanuts

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RASFF-aflatoxins (B1 = 116; Tot. = 119 µg/kg – ppb) in pistachios in shell from Syria, via Turkey in Portugal

RASFF-aflatoxins (B1 = 16.3; Tot. = 19.7 / B1 = 22.1; Tot. = 25.4 µg/kg – ppb) in groundnuts in shell from Egypt in Germany

RASFF-aflatoxins (B1 = 24; Tot. = 24 µg/kg – ppb) in almond kernels from Australia in Spain

RASFF-aflatoxins (B1 = 12.5; Tot. = 39.4 µg/kg – ppb) in red rice from Sri Lanka in Switzerland

RASFF-aflatoxins (B1 = 32.2 µg/kg – ppb) in red rice flakes from Sri Lanka in Switzerland

RASFF-aflatoxins (B1 = 55.4; Tot. = 65.6 µg/kg – ppb) in shelled peanuts from Brazil in Italy