Category Archives: Food Poisoning

RASFF Alert – E.coli – Live Mussels

RASFF-Logo

RASFF – high count of Escherichia coli (1600 MPN/100g) in live mussels (Mytilus galloprovincialis) from Spain in Italy

RASFF Alerts – Aflatoxin – Hazlenuts – Groundnuts – Chilli Powder – Pistachios – Cushed Chilli – Basmati Rice – Gound Melon Seeds

RASFF-Logo

RASFF – aflatoxins (B1 = 8.1 µg/kg – ppb) in shrivelled hazelnut kernels from Georgia in Bulgaria

RASFF – aflatoxins (B1 = 4.5 / B1 = 4.4 µg/kg – ppb) in groundnut kernels from Egypt in Croatia

RASFF – aflatoxins (B1 = 1.1; Tot. = 13 µg/kg – ppb) in blanched groundnut kernels from China in the Netherlands

RASFF – aflatoxins (B1 = 9.8 µg/kg – ppb) in chilli powder from India in Belgium

RASFF – aflatoxins (B1 = 26.8; Tot. = 29.2 / B1 = 21.4; Tot. = 25.4 µg/kg – ppb) in pistachio kernels from Turkey in Greece

RASFF – aflatoxins (B1 = 20.8; Tot. = 20.8 µg/kg – ppb) in crushed chilli from India in Bulgaria

RASFF – aflatoxins (B1 = 7.65 / B1 = 8.29 µg/kg – ppb) in groundnut kernels from Brazil in Italy

RASFF – aflatoxins (B1 = 9.3; Tot. = 12 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 4.3 µg/kg – ppb) in basmati rice from Pakistan in Italy

RASFF – aflatoxins (B1 = 5.4 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 9.97 µg/kg – ppb) in hazelnut kernels from Azerbaijan in Poland

RASFF – aflatoxins (B1 = 7.8; Tot. = 5.7 µg/kg – ppb) in and insufficient labelling (missing or illegible batch information) of ground melon seeds (egusi) from the Netherlands in Germany

RASFF – aflatoxins (B1 = 9.6 µg/kg – ppb) in pistachio bars from Turkey in Germany

 

Scotland – Scottish cheesemakers challenge guidance on raw milk in their products

Food Safety News

Five Scottish companies have launched a fundraising campaign for legal fees to challenge new inspection and enforcement guidance, including food safety measures, regarding raw milk cheese.

The guidance will effectively make production in Scotland unviable, according to the cheesemakers who specialise raw milk cheese.

It is focused on controlling microbiological risks in the production of artisan cheeses made from raw, unpasteurized milk such as Shiga toxin-producing E. coli (STEC) including E. coli O157 and applies to all sites producing cheese made from unpasteurized milk from cows, goats, sheep and buffalo.

The document was produced by a working group of the Scottish Food Enforcement Liaison Committee (SFELC) and is to be used during inspection and enforcement of food safety controls by cheesemakers making product from unpasteurised milk.

Selina Cairns from Errington Cheese told Food Safety News that to satisfy the cheesemakers the guidance needs to be removed or re-written in consultation with industry and individual cheesemakers.

India – Food poisoning: One dead, 9 serious

The Daily Pioneer

A person died and nine others were taken ill reportedly due to food poisoning at Nuagaon village under Patana block of Keonjhar district on Tuesday night.

The victims complained of uneasiness after having their dinner, following which they were initially admitted to the District Headquarters Hospital and later shifted to the SCB Medical College Hospital in Cuttack. However, one of them died on the way to Cuttack. The deceased was identified as 22-year-old Manas Nayak of the village.

Sources said eight of the victims had been engaged in decoration work of a wedding ceremony in a family, which was scheduled to take place on Wednesday. Three members of the concerned family are also undergoing treatment at the hospital after consuming the food. Police started investigation into the matter.

USA – Months after Chipotle food-born illnesses, restaurant still has violations

ABC 6

The outbreak of food-born illnesses from a Delaware County restaurant made national headlines and led Chipotle to retrain its entire staff, but still the Powell restaurant had three critical violations on its latest inspection by the Delaware General Health District. Clostridium perfringens

UK – The Condiment Company recalls Hunter & Gather Avocado Oil Mayonnaise due to a lack of microbiological controls – Clostridium botulinum

FSA

The Condiment Company Ltd is recalling Hunter & Gather Avocado Oil Mayonnaise because of concerns over the company’s procedures in place to control Clostridium botulinum.

Product details

Hunter & Gather Avocado Oil Mayonnaise

Pack size 250g
Batch code 25/09/19
Best before 25 September 2019

No other The Condiment Company products are known to be affected.

Risk statement

Manufacturing controls that could potentially affect the safety of the product listed above could not be demonstrated satisfactorily by the company. The issue relates to controlling factors to prevent the growth and toxin production of Clostridium botulinum.

Botulinum toxin may cause a serious form of food poisoning called botulism and can be fatal.

A recall from customers is being carried out as a precautionary measure.

Action taken by the company

The Condiment Company Ltd is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

Our advice to consumers

If you have bought any of the above product do not eat it. Instead, return it to the store from where it was bought for a full refund.

Research – Antifungal Effect of Camellia Seed Cake Extract on Aspergillus flavus

Journal of Food Protection

Aspergillus flavus is a well-known, widespread fungus that contaminates a great number of crops used for human and animal consumption, but previous study showed that camellia seed cake was not susceptible to A. flavus. This study was designed to evaluate the antifungal effect of the active substance in camellia seed cake on the growth and production of aflatoxins of A. flavus. Eighty percent methanol extracts of camellia seed cake showed greater activity than that of 80% ethanol, ethyl acetate, and pure water against A. flavus. The filtrate from the 80% methanol extract was extracted with ethyl acetate and saturated n-butanol; among the extracts, the n-butanol phase exhibited strong inhibitory activity against A. flavus. The inhibitory zone diameter increased from 15.25 mm at 25 mg/mL concentration up to 22.00 mm at 100 mg/mL concentration. The mycelial dry weight was reduced significantly from 0.16 g at 25 mg/mL to 0.11 g at 100 mg/mL, whereas the aqueous and ethyl acetate phases exhibited weak antifungal activity and no activity, respectively. In addition, the n-Butanol phase inhibited the production of aflatoxin B1 effectively, caused mycelia deformity, and reduced the production of conidia. n-Butanol extract of camellia seed cake exhibited apparent antagonistic effect on the growth and aflatoxin production of A. flavus. The concentration of 100 mg/mL worked best. This study provides a scientific basis for further study of its inhibiting mechanism.

Research -How a certain bacterium communicates and makes us sick

Science Daily

Researchers at Binghamton University, State University of New York have uncovered the unique way in which a type of Gram-negative bacterium delivers the toxins that make us sick. Understanding this mechanism may help design better ways to block and eventually control those toxins.

Assistant Professor Xin Yong and graduate student Ao Li from the Department of Mechanical Engineering, along with Associate Professor Jeffrey W. Schertzer from the Department of Biological Sciences, published their findings in the Journal of Biological Chemistry.

The study looked at how bacteria communicate via the transportation of small molecules. Yong and Schertzer explained that communication molecules stimulate the production of outer membrane vesicles. These small packages then bud off from the surface of the bacterium and contain highly concentrated toxins.

Originally, it was hypothesized that the communication molecule induced vesicle production by controlling gene expression, but that’s not what’s going on.

Yong and Schertzer decided to work together on a model to understand more about how the communication molecule inserts itself into the membrane of bacteria in order to physically stimulate the production of these toxin delivery vehicles.

“It’s hard to see the molecular detail at that level,” explained Schertzer. “But with Dr. Yong’s expertise, we were able to build a computational model that helped us understand what actually goes on between individual molecules.”

Yong’s model allowed them to look at the details of the molecule and understand more about how it interacted with the membrane on a very short timescale.

“Our most important finding is that the communication molecule needs to enter the membrane in a very specific way,” said Schertzer. “It folds itself like a book, then will expand once it has entered the membrane.”

Schertzer and Yong explained that the communication molecule has both a head and a tail that are known to be flexible, but they did not expect this type of change. In the future, they hope to test what would change in the interaction when the tail is removed or the head is modified.

While the study may sound fairly specific, it has some wider implications for all Gram-negative bacteria.

“Gram-negative bacteria likely all have similar types of communication molecules. We focused on the PQS [Pseudomonas Quinolone Signal] molecule of Pseudomonas aeruginosa because it was the first discovered and is the best studied,” said Yong. “Other Gram-negative species, such as E. coli, may be transferring their own communication molecules in a similar way.”

Learning more about how Gram-negative bacteria communicate with each other can help researchers build a stronger understanding of multispecies interactions and how to eventually control these types of high-risk infections.

“This study was a testament to how beneficial interdisciplinary work can be,” said Schertzer. “We had reached a limit with what could be done experimentally and needed Dr. Yong’s model to develop a rationale for how the molecule was interacting with the membrane. Most importantly, this work has generated a wealth of new questions that we are now continuing to investigate.”

Story Source:

Materials provided by Binghamton UniversityNote: Content may be edited for style and length.


Journal Reference:

  1. Ao Li, Jeffrey W. Schertzer, Xin Yong. Molecular conformation affects the interaction of the Pseudomonas quinolone signal with the bacterial outer membraneJournal of Biological Chemistry, 2019; 294 (4): 1089 DOI: 10.1074/jbc.AC118.006844

Hong Kong – Not to consume a batch of bottled salted egg paste suspected to contain excessive Staphylococcus aureus

CFS Staph

Issue Date 21.2.2019
Source of Information Food Safety Centre, Macau
Food Product Bottled salted egg paste
Product Name and Description Product name: Salted Egg Paste

Brand: English name not available

Place of origin: China

Distributor: Un Chi Enterprise Development Company

Net weight: 180 g per bottle

Best-before date: October 25, 2019

Reason For Issuing Alert
  • The Centre for Food Safety (CFS) received a notification from the Food Safety Centre, Macau, that a sample collected from the abovementioned salted egg paste imported from Hong Kong was detected with Staphylococcus aureus at a level of 150 000 organisms per gram, exceeding the standard of Macau. Under Hong Kong’s Microbiological Guidelines for Food, if ready-to-eat food contains Staphylococcus aureus and other coagulase-positive staphylococci at a level of more than 10 000 organisms per gram, it is also considered unsatisfactory.
  • The CFS immediately contacted the local distributor concerned for follow-up. According to the information provided by the distributor, the affected batch of product was available for sale in Hong Kong and had been sold out.
Action Taken by the Centre for Food Safety
  • The distributor concerned has initiated a recall according to CFS’ instructions.
  •  The CFS is also tracing the distribution of the product concerned.
  •  The CFS will alert the trade, continue to follow up on the incident and take appropriate action.
Advice to the Trade
  • Stop using or selling the product concerned immediately should they possess it.
Advice to Consumers
  • Not to consume the affected batch of product if they have bought it.
Further Information The CFS press release

Members of the public may call the distributor’s hotline at 2650 3802 during office hours for enquiries about the recall.

Spain – Investigation opens into Michelin restaurant death and food poisonings

The Guardian

A Spanish judge has launched an investigation into the death of a woman who had eaten at a Michelin-starred restaurant now at the centre of a major food poisoning outbreak.

The 46-year-old woman, who has not been named, died in the early hours of Sunday after having a meal with her husband and son at the Riff restaurant in the eastern city of Valencia.

Regional health authorities say 30 people – including the woman, her husband and son – fell ill with food poisoning after eating at Riff between 13 and 16 February. The woman’s husband and son are recovering.

A judge in Valencia has opened an inquiry into the death and is awaiting the results of a postmortem and an analysis of samples taken from the restaurant.

The regional high court told the Europa Press news agency that no individuals were currently under investigation.