RASFF – Salmonella enterica ser. Senftenberg (present /25g) in yeast from Poland in the Netherlands
RASFF – Salmonella enterica ser. Oranienburg (presence /25g) in fish meal from the United States in Greece
RASFF – Salmonella enterica ser. Oranienburg (presence /25g) in fish meal from the United States in Greece
RASFF – Salmonella enterica ser. Senftenberg (presence /25g) in sunflower seed flakes from Ukraine, via the Netherlands in Belgium
RASFF – aflatoxins (B1 = 10.6; Tot. = 11.5 µg/kg – ppb) in roasted melon seed kernels from Syria in Germany
RASFF – aflatoxins (B1 = 19.4; Tot. = 23 / B1 = 56.5; Tot. = 66.6 µg/kg – ppb) in groundnut kernels from Paraguay in Belgium
RASFF – aflatoxins (B1 = 13.6; Tot. = 16 µg/kg – ppb) in hazelnut kernels from Azerbaijan in Germany
RASFF – aflatoxins (B1 = 3.6; Tot. = 5 µg/kg – ppb) in shelled groundnuts from Argentina in the UK
RASFF – aflatoxins (B1 = 16.2; Tot. = 17.1 µg/kg – ppb) in dried figs from Spain, packaged in the Netherlands in Germany
RASFF – aflatoxins (B1 = 11; Tot. = 13 µg/kg – ppb) in groundnuts from Argentina in the Netherlands
RASFF – aflatoxins (B1 = 10.63; Tot. = 11.20 µg/kg – ppb) in pistachios from Turkey in Italy
RASFF – aflatoxins (B1 = 8.7; Tot. = 21 µg/kg – ppb) in groundnut kernels from China in the Netherlands
RASFF – aflatoxins (B1 = 40; Tot. = 49 µg/kg – ppb) in pistachios from Turkey in the Netherlands
RASFF – foodborne outbreak suspected to be caused by too low acidity (due to absence of vinegar) of avocado oil mayonnaise from the United Kingdom in the UK
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, RASFF, Uncategorized
In the current study, döner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial quality during storage at 4 °C. In addition, the effect of microwave heating before consumption on the microbial quality of döner kebabs was also investigated. Total mesophilic aerobic bacteria and total psycrophilic aerobic bacteria counts of döner kebabs increased during storage and reached to 6.48, 8.27, 8.15, 3.96 and 5.58, 8.53, 8.63, <1.00 log cfu/g in AP (9th day), MAP (29th day), VP (29th day) and SVP (99th day) groups, respectively. Although coliform, Escherichia coli and Staphylococcus aureus counts of döner kebabs were below 3 MPN/g, 3 MPN/g, 2 log cfu/g in all groups, respectively; no Clostridium perfringens and Listeria monocytogenes was detected in any of the groups during storage. Microwave heating was found effective on reducing the microbial load of döner kebabs. It was concluded that without any additional preservation techniques, the SVP prolonged the shelf life of döner kebabs more than 20, 6, and 5 times comparing to AP, MAP, and VP groups, respectively.
Döner kebab is a meat product which is very convenient for microbial growth due to its nutritional and chemical composition. Döner kebab that cannot be sold immediately after production causes high economic losses since the shelf life of döner kebab is very short after cooking. Therefore, it requires additional preservation techniques in order to prevent the economic losses after cooking and to have the opportunity of secure serving of it where döner kebab oven is not present. In the current study, sous vide (SV) applied döner kebabs protected their microbiological quality at least 100 days at 4 °C without any additional preservation techniques and application of SV after cooking provided döner kebabs with a longer shelf life comparing to air packaging, modified atmosphere packaging and vacuum packaging methods. Besides, microwave heating was applied to döner kebabs in order to simulate the conditions of consumption. Microwave heating before consumption significantly reduced the microbial load of döner kebabs.
Posted in Clostridium botulinum, Clostridium perfringens, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Staphylococcus aureus, Uncategorized
FOOD safety inspectors have warned that even trace amounts of an E. coli bacteria can post a danger to human health.
The updated guidance from Food Standards Scotland (FSS) has been published today following a joint report by the World Health Organisation and United Nations which urged vigilance in relation to Shiga Toxin-producing E. coli (STEC).
Professor Norval Strachan, Independent Chief Scientific Adviser for FSS, said: “STEC, or Shiga Toxin-producing E. coli, are a group of different types of E. coli bacteria found in the guts of animals such as cattle and sheep, which can make their way into the food chain via the animals’ faeces.
The raw turkey Salmonella Reading outbreak has grown to include 279 sick people, according to an update by the Centers for Disease Control and Prevention (CDC). Of those patients, 107 people have been hospitalized, and one person who lived in California has died.
That’s an addition of 63 more people from 24 states and the District of Columbia. Illness onset dates range form November 20, 2017 to January 29, 2019. The patient age range is from less than 1 year to 101. Forty-eight percent of patients have been hospitalized.
IPOH, Feb 19 — Eighty-six trainees from the Kuala Kangsar Vocational College suffered food poisoning, believed to from eating at their hostel’s kitchen.
Perak Health Director Datuk Dr Ding Lay Ming said his department received an incident report on February 17.
“Around 86 trainees out of the total 562 were exposed to the food poisoning. The affected victims are aged between 16 and 19,” she said in a statement.
Dr Ding said that six victims were admitted at the Hospital Kuala Kangsar and their condition is now stable. The rest received outpatient treatment.
Victims suffered symptoms such as stomach pain, vomiting, diarrhoea and fever, she said.
Dr Ding said that the cause of the poisoning is still under investigation and several samples were taken for testing at the Makmal Kesihatan Awam here.
ULAANBAATAR (Reuters) – A Mongolian regulator said it will suspend operations at KFC restaurants temporarily to conduct inquiries, as 42 people were hospitalized and hundreds showed food poisoning symptoms after eating at one of the outlets of the fast-food chain.
The incident occurred at the Zaisan outlet in Ulaanbaatar last week due to its contaminated water supply, the city’s Metropolitan Professional Inspection Agency said, adding that 247 people had reported symptoms such as diarrhea and vomiting.
Smoked Alaska Seafoods, Inc. of Wasilla, AK is recalling all jars and cans of Smoked Silver Salmon in 6.5 oz. containers with the production code of AL81111133 on the bottom of the jar/can because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.
Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.
The Smoked Silver Salmon was sold to distributors throughout the state of Alaska primarily in gift stores in the Anchorage and Fairbanks area.
Smoked Alaska Seafoods, Inc. produces several species of smoked salmon in flexible retortable pouches, glass jars and black two-piece metal cans. The flexible retortable pouches are not affected by this recall.
No illnesses have been reported to date. The recall was initiated as a result of an independent audit paid for by Smoked Alaska Seafoods, Inc. A review of the thermal processing records determined the recalled lot did not receive the prescribed thermal process and was therefore underprocessed. Consumers should destroy the product, return it to the place where purchased for a refund or contact Smoked Alaska Seafoods, Inc. for a refund or replacement.
This recall is being made with the knowledge of US Food and Drug Administration and the Alaska Department of Environmental Conservation.
Consumers who have purchased this product and have questions or need additional information should call the company at (907) 355-5533 from 8:00 AM to 8:00PM Alaska time.
Lactococcus lactis QMF 11, isolated from Brazilian fresh cheese, produces bacteriocin like inhibitory substances (bac+). To evaluate L. lactis QMF11 possible application on biopreservation systems of dairy food, co‐inoculation studies were performed in pasteurized milk (8 °C, 10 days) targeting the inhibition of Listeria monocytogenes ATCC 7644 or Staphylococcus aureus ATCC 25923. Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production (bac−). L. monocytogenes and S. aureusreached 8 log CFU ml−1 and 5.4 log CFU ml−1 in monoculture, respectively, compared to <2.3 log CFU ml−1 and 4.7 log CFU ml−1 in co‐culture with L. lactis QMF 11. Instead, in the presence of the bac−, L. monocytogenes population reached 7.3 log CFU ml−1 and S. aureuspopulations 5.5 log CFU ml−1. These results indicate that L. lactis QMF11 may have potential for be use as biopreservative culture in dairy products, mainly because of its antilisterial activity.
There is a renewed interest in the use protective bacterial cultures or their metabolites to guarantee the microbiological safety and to extend the shelf life of dairy products, in a process called biopreservation. The research in this area has been leveraged by consumers demand for naturally preserved foods. Dairy products are natural niches for Lactococcus lactis strains, and these bacteria have been associated with food production and preservation since ancient times. As a dominant species in dairy ecosystems, L. lactisstrains are very interesting because they are not likely to require regulatory approval for practical application as bioprotective cultures.
FoodWorld 