Category Archives: Food Poisoning

RASFF Alerts – Aflatoxin – Blanched Groundnut Kernels – Peanuts in Shell – Mixed Nuts – Crushed Red Hot Paprika – Shelled Almonds -Groundnuts – Whole Red Chillies -Ground Nutmeg – Hazlenuts – Pistachios – Blanched Almonds – Roasted Salted Pistchios

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RASFF – aflatoxins (B1 = 6.7; Tot. = 14 µg/kg – ppb) in blanched groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 29.2 µg/kg – ppb) in peanuts in shell for wildlife feed from the United States in the UK

RASFF – aflatoxins (B1 = 9.4; Tot. = 10.2 µg/kg – ppb) in mixed nuts from Turkey in Germany

RASFF – aflatoxins (B1 = 20.6; Tot. = 21.7 µg/kg – ppb) in crushed red hot paprika from Kosovo in Germany

RASFF – aflatoxins (B1 = 25; Tot. = 32 µg/kg – ppb) in shelled almonds from the United States in Spain

RASFF – aflatoxins (B1 = 99.7; Tot. = 106 µg/kg – ppb) in groundnuts in shell from China in the UK

RASFF – aflatoxins (B1 = 5.9 µg/kg – ppb) in groundnuts kernels from India in the Netherlands

RASFF – aflatoxins (B1 = 7.4 µg/kg – ppb) in whole red chillies from India in Greece

RASFF – aflatoxins (B1 = 7.5; Tot. = 28.4 µg/kg – ppb) in groundnut kernels from Argentina in the Czech Republic

RASFF – aflatoxins (B1 = 14.65; Tot. = 21.82 µg/kg – ppb) in ground nutmeg from China in Romania

RASFF – aflatoxins (B1 = 3.8; Tot. = 4.5 µg/kg – ppb) in groundnuts in shell from Egypt in Germany

RASFF – aflatoxins (B1 = 11.7 µg/kg – ppb) in hazelnut kernels from Turkey in Sweden

RASFF – aflatoxins (B1 = 15.7; Tot. = 17.1 µg/kg – ppb) in roasted pistachios in shell from Turkey in Belgium

RASFF – aflatoxins (B1 = 23.4; Tot. = 25.4 µg/kg – ppb) in salted, roasted pistachios roasted from Turkey in Germany

RASFF – aflatoxins (B1 = 37.1; Tot. = 40.3 µg/kg – ppb) in groundnuts from China in Spain

RASFF – aflatoxins (B1 = 14; Tot. = 15 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 4.5; Tot. = 5.3 µg/kg – ppb) in groundnuts in shell from China in Spain

RASFF – aflatoxins (B1 = 9.07 µg/kg – ppb) in pistachios without shell from Iran in Italy

RASFF – aflatoxins (B1 = 24; Tot. = 25.8 µg/kg – ppb) in blanched almonds from Israel in Italy

RASFF – aflatoxins (B1 = 43; Tot. = 87 µg/kg – ppb) in groundnut kernels from Senegal in the Netherlands

 

 

RASFF Alerts – Ochratoxin A – Instant Rye Flakes – Raisins

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RASFF – ochratoxin A (6.7 µg/kg – ppb) in instant rye flakes from Poland in Poland

RASFF – ochratoxin A (34 µg/kg – ppb) in raisins from Turkey in the Netherlands

RASFF Alert – STEC E.coli 026- Frozen Meat for Minced Meat –

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RASFF – shigatoxin-producing Escherichia coli (stx1+ stx2+ eae+ O26:H11 /25g) in frozen meat for minced meat from Ireland in France

Research -Insights into Psychrotrophic Bacteria in Raw Milk: A Review

Journal of Food Protection

ABSTRACT

Supply of high-quality dairy products is the goal of every dairy producer throughout the world. However, psychrotrophic bacteria in raw milk, generally comprising bacterial species of the genera Pseudomonas, Acinetobacter, Aeromonas, Serratia, Bacillus, Lactococcus, Microbacterium, and Staphylococcus, are of special concern to the dairy industry because they can produce heat-stable enzymes. These enzymes may withstand various heat treatments during dairy processing, causing quality defects over the product storage period. The levels and diversity of psychrotrophic bacteria in raw milk are tightly linked to natural habitats, milking practices, and hygiene practices of farms in different countries. Most psychrotrophic bacteria can form biofilms on various milk storage and processing equipment, which serve as persistent sources of microbial contamination due to their biotransfer potential. A comprehensive review of the diversity of psychrotrophic bacteria in raw milk, the spoilage potential of these bacteria, the specific technological problems caused by biofilms and heat-resistant enzymes, and potential strategies for controlling dairy spoilage starting at the farm level is needed for improving our understanding of these spoilage bacteria.

HIGHLIGHTS
  • Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene.

  • Biofilms formed by psychrotrophic bacteria are persistent sources of contamination.

  • Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality.

  • Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.

UK – Update on investigation into food supply chain linked to Listeria

FSA

Update on investigation into food supply chain linked to listeria

Investigation continuing into foods linked to listeria infections in hospitals.
26 June 2019

The Food Standards Agency is leading the investigation into the food supply chain to identify the source of the listeria strain linked to the recent hospital cases with the support of Food Standards Scotland and local authorities. Products directly linked to the cases were identified and these were withdrawn from the food chain on the same day as the link was established. This strain was traced back to a producer which withdrew all their ready-to-eat foods on a precautionary basis. Investigations are continuing to try and determine the point of origin of the listeria strain.

  • All confirmed cases to date have been linked to sandwiches produced by The Good Food Chain. The Good Food Chain voluntarily ceased production on 5 June and withdrew all products which remained in date.  Evidence suggests that all individuals ate the affected products in hospitals before the withdrawal took place on the 25 May. No cases of listeriosis linked to this outbreak have been confirmed in people outside of hospital settings and therefore the risk to the public remains low.
  • The same strain of listeria was identified in meat produced by North Country Cooked Meats used by The Good Food Chain. North Country Cooked Meats, and their distributor North Country Quality Foods, voluntarily stopped distributing on 3 June and a withdrawal of all ready to eat products has been carried out on a precautionary basis. The products supplied by North Country Quality Foods to other businesses have not led to any reported cases to date. Both North Country Cooked Meats and North Country Quality Foods remain closed.
  • The investigation is now focused on identifying the source of the listeria infections. It is examining the supply chain of North Country Cooked Meats and looking at historical detections of listeria, including those within permitted legal limits. Further testing of products and environments for listeria is also being conducted to identify whether a match to the outbreak strain can be found.

Following extensive testing and verification by Stafford Borough Council, The Good Food Chain is no longer part of the ongoing investigation into the source of the outbreak.  With the investigation now focusing on suppliers further up the food supply chain, The Good Food Chain can restart production.

However, to ensure public health continues to be protected, an enhanced set of food safety measures are now in place and the local authority will continue to carry out strict monitoring and oversight of the company for the next three months, with further supervision to be determined by inspection findings. The business will have to reapply for accreditation before it can directly supply the NHS again.

These measures include:

  • The business has been verified as meeting food safety legislation and as following best practice for manufacturing, cleaning and environmental standards.
  • The site has undergone a comprehensive deep-cleaning process. Extensive environmental swabbing indicates the site is clear of potential sources of any strain of Listeria monocytogenes, including the outbreak strain.
  • The food safety hazard plan has been reviewed and will continue to be verified to ensure it is fit for purpose once production restarts.
  • Enhanced oversight will be carried out by Stafford Borough Council which includes additional product sampling, environmental testing and enhanced incoming supply verification.

 

Dr Colin Sullivan, Chief Operating Officer at the FSA said:

“This is a complex investigation, but we have worked to swiftly identify and remove from the food chain the products linked to these hospital cases.

“Our investigations are now focused on where the outbreak strain originated from and subject to strict verification and ongoing monitoring by Stafford Borough Council, The Good Food Chain company is now able to restart production.

“The company will be carefully monitored to ensure public health continues to be protected.

“Our thoughts remain with the families of those who have passed away.”

Councillor Jonathan Price, the Cabinet Member for Environment at Stafford Borough Council, said:

“We have worked tirelessly with the Good Food Chain and are reassured that their manufacturing processes, cleaning procedures and environmental standards meet those we expect for producing ready to eat foods.”

“But our work does not stop there as the health of the public is our top priority.

“So we will continue collecting environmental swabs from surfaces at the business, taking samples of food, and working with The Good Food Chain to ensure they have control measures in place to thoroughly assess those supplying products to them.”

Public Health England (PHE) and Health Protection Scotland (HPS) are testing all recent samples of listeria to check if they are linked to this outbreak.

For more details see PHE update: www.gov.uk/government/news/listeria-cases-being-investigated.

USA – Seneca Harbor Station restaurant in Watkins Glen has a Hepatitis A problem

Food Poison Journal

Schuyler County health officials have issued an alert letting people know if they dined at Seneca Harbor Station restaurant in Watkins Glen between June 11 and 21 they could have been exposed to hepatitis A.

Most people do not get sick when an employee at a restaurant has hepatitis A, but there is still a risk, health officials said. People who may have been exposed are urged to receive treatment to prevent infection.

Schuyler County Public Health is advising anyone who ate food at the restaurant between June 12 and June 21 to receive a free hepatitis A vaccine during one of the upcoming vaccine clinics.

Australia – Coles Express — Coles Fresh Full Cream Milk 2L

ACCC

Photograph of Coles Fresh Full Cream Milk 2L

What are the defects?

The recall is due to microbial (E. coli) contamination.

What are the hazards?

Food products contaminated with E. coli may cause illness if consumed.

What should consumers do?

Consmers must not consume this product and should return the product or proof of purchase to any Coles Supermarket or Coles Express for a full refund.

Any consumers concerned about their health should seek medical advice.

For further information, please contact on Coles Customer Care on 1800 061 562.

Traders who sold this product

Victorian Coles Express sites
Four Coles Express stores in southern NSW – Deniliquin North, Tocumwal, Albury and Albury North

Where the product was sold
New South Wales
Victoria

Recall advertisements and supporting documentation

Information – FDA issues new draft guidance to improve the safety of seeds for sprouting

FDA alfalfa

“Over the past 22 years, the FDA has investigated 50 reported outbreaks of foodborne illness associated with contaminated sprouts. Together, these outbreaks resulted in more than an estimated 2,600 cases of illness. Last year, there were two reported outbreaks associated with sprouts, resulting in more than an estimated 100 illnesses. Studies indicate that contaminated seed is the likely source of most sprout-related outbreaks, as this commodity is inherently more susceptible to these issues because they are grown in warm and humid conditions that are favorable for bacteria like Salmonella, Listeria and E. coli,” said FDA Deputy Commissioner for Food Policy and Response Frank Yiannas. “The FDA is committed to taking swift action to respond to outbreaks related to sprouts and keep our food supply safe, but we also know that measures to prevent issues from happening in the first place are an important element of protecting consumers. By studying outbreaks related to sprouts over the years, we have been able to recommend changes in the industry to help lower the incidence of sprout-related outbreaks. Today’s new draft guidance is another critical step, like the Sprout Safety Alliance or sprout-specific requirements of the Produce Safety Rule, the agency is taking to prevent illnesses related to sprouts.”

The U.S. Food and Drug Administration today released a proposed draft guidance, “Reducing Microbial Food Safety Hazards in the Production of Seed for Sprouting,” intended to make the sprout seed industry (seed growers, conditioners, packers, holders, suppliers, and distributors) aware of the agency’s serious concerns with the continuing outbreaks of foodborne illness associated with the consumption of raw and lightly-cooked sprouts.

Incorporating aspects of the Codex Code of Hygienic Practice for Fresh Fruits and Vegetables Annex II, Annex for Sprout Production; the International Sprout Growers Association-Institute for Food Safety and Health’s “U.S. Sprout Production Best Practices”; and Good Agricultural Practices, the FDA’s draft guidance issued today provides the agency’s recommendations to firms throughout the production chain of seed for sprouting. It states that if a grower, holder, conditioner, or distributor reasonably believes that its seeds are expected to be used for sprouting, we recommend that the grower, holder, conditioner, or distributor take steps that are reasonably necessary to prevent those seeds from becoming contaminated. We also recommend that firms throughout the supply chain – from seed production and distribution through sprouting – review their current operations related to seeds for sprouting.

During the 60-day comment period for this draft guidance, stakeholders will be able to provide comments on the draft provisions. For more information on this guidance, as well as instructions on how to submit your comments, please visit Draft Guidance for Industry: Reducing Microbial Food Safety Hazards in the Production of Seed for Sprouting.

USA – Raw Oysters link in Shigella Outbreak

Food Poison Journal

 

Audience

  • Consumers who recently experienced symptoms of foodborne illness after eating raw oysters
  • Restaurants that sell raw oysters in California, Nevada, New York, and Arizona

Product

  • Oysters harvested from Estero El Cardon, Baja California Sur, Mexico
  • Oysters were distributed primarily to California, Nevada, New York, and Arizona
  • Oysters were sold to wholesale distributors with direct sales to restaurants and not to grocery retail outlets.

Purpose

Consumers should not purchase oysters marketed as being harvested from Estero El Cardon, in Baja California Sur, Mexico from restaurants. Consumers who have recently experienced symptoms of foodborne illness should contact their healthcare provider and report their symptoms and receive care.

Restaurants and retailers should not serve oysters from the Estero El Cardon harvest area in Baja California Sur, Mexico. Restaurants and retailers should dispose of any products with harvest tags that indicate a growing area of Estero El Cardon by throwing them away.

 

USA – Tequila’s Mexican Grill closed due to Food Poisoning

Food Poison Journal

The Barry-Eaton District Health Department (BEDHD) in Hastings, Michigan has closed Tequila’s Mexican Grill again as of 11:45 AM on Friday, June 21st.

BEDHD received additional information from the investigation and from epidemiology that suggests the 39 individual illnesses is not norovirus. Based on this information, BEDHD staff reviewed additional food handling procedures at the restaurant and determined it was in the best interest of public health to close the restaurant. BEDHD staff will continue working with Tequila’s Mexican Grill to assure food handling standards are being met. Once all requirements are implemented, BEDHD will consider re-opening the restaurant.