Category Archives: Food Poisoning

UK – The Condiment Company recalls Hunter & Gather Avocado Oil Mayonnaise because it may contain Mould and Salmonella

Posted on February 18, 2019 by | Leave a comment

FSA

The Condiment Company Ltd has taken the precautionary step of recalling Hunter & Gather Avocado Oil Mayonnaise because a recipe error has occurred which means the product might contain mould and be contaminated with salmonella.

Product details

Hunter & Gather Avocado Oil Mayonnaise
Pack size 250g
Best before 25 September 2019
Batch description 25/09/19

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

Risk statement

The product listed above might contain mould and be contaminated with salmonella. Symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps.

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.
Customer Notice: The Condiment Company recalls Hunter & Gather Avocado Oil May…

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.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, fsa, Moulds, Salmonella, Uncategorized

Research – Assessing the microbiological safety status of most commonly consumed food items sold at local and branded restaurants of Faisalabad, Pakistan

Posted on February 18, 2019 by | Leave a comment

Wiley Online Library

Abstract

The current study was designed to assess the microbial safety status of rice and chicken dishes offered for sale at various local and branded restaurants. Purposely, 24 samples of rice and chicken dishes were collected from eight local and branded restaurants of Faisalabad city. All the collected samples were subjected to microbiological examination to determine the prevalence and comparative enumeration of Bacillus cereus, Escherichia coli (rice), Salmonella and Campylobacter (chicken). Results pertaining to the enumeration of B. cereus and E. coli exhibited highest count of 2.12 × 108 and 2.59 × 107 cfu/g, respectively. Both strains were found to be higher among the samples collected from branded restaurants. Likewise for chicken dishes, the highest count observed for Salmonella and Campylobacter were 2.50 × 107 and 1.87 × 108 cfu/g, respectively. Further, the results of current study revealed that 38% of rice samples collected from local restaurants and 63% from branded restaurants have unsatisfactory safety status for B. cereus. Similarly, for E. coli, 63 and 42% samples were found unsatisfactory from local and branded restaurants, respectively. On the other hand, the percentage of chicken samples with unacceptable safety status according to Salmonella and Campylobacter standards were 46 & 58% and 54 & 46% for local and branded restaurants, respectively.

Practical applications

Safe handling of food during preparation and adherence to the food safety principles are key factors in determining the safety of food served at any restaurant. The study focused on previously unreported microbial safety status of some commonly sold food items at local and branded restaurants. The results and suggestions of this study will help the food handlers and regulatory bodies to map out the potential gaps in food supply chain to reduce the incidence of microbial contamination in cooked food items. The study will provide guidance for the restaurant industry to improve the overall safety of cooked foods by taking the corrective measures in the light of results presented in this article.

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Posted in Bacillus, Bacillus cereus, Campylobacter, E.coli, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Salmonella, Uncategorized

Research – Prevalence, antimicrobial susceptibility and virulence genes of Staphylococcus aureus isolated from pork meat in retail outlets in India

Posted on February 16, 2019 by | Leave a comment

Wiley Online

Abstract

Isolation of Staphylococcus aureus was carried out in a total of 120 retail pork samples and the overall prevalence of S. aureus in retail pork meat was 76.67%. All the isolates were resistant to both Ampicillin and Tetracycline (100%) followed by Cefoxitin, Oxacillin, Erythromycin, Amoxicillin, and Novobiocin. The multiple antibiotic resistance index of majority of the isolates were 0.3 and above. Methicillin resistance based on polymerase chain reaction revealed that 76.09% carried either mecA or mecC. The prevalence of enterotoxigenic S. aureus in pork was 82.61% and of the various toxin genes sei was the major gene followed by seg, seb, sej, sed, seh, sec, and sea in decreasing order. The prevalence of multidrug resistant and virulent S. aureus carrying enterotoxin genes in retail pork meat is a clear indication of the potential of these isolates in causing foodborne intoxication under favorable conditions to the consumers.

Practical application

Staphylococcus aureus (S. aureus) is a well‐known opportunistic pathogen widely present in a broad host range, including human beings and food producing animals, such as pigs, cows, goats and chickens. It has the potential to contaminate animal products and they gain entry in to the food chain, during processing, preparation and storage. The wide use of antibiotics has led to the emergence of multi drug resistant strains, particularly Methicillin‐resistant S. aureus (MRSA). The present study highlights the prevalence, antimicrobial resistance with special reference to MRSA and enterotoxin gene profile of S. aureus isolated from retail pork meat. The results will provide the insights of the existing situation of antimicrobial resistance in pork meat in India.

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Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Testing, Food Toxin, Staphylococcus aureus, Toxin, Uncategorized

Research – Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A

Posted on February 16, 2019 by | Leave a comment

Wiley Online

Abstract

The coffee bean is sensitive to contamination with ocratoxigenic fungi; temperature influences the growth, and germination of these fungi, as well as the fungal toxins produced. The objectives of this study were to assess the distribution of toxigenic species, analyze the concentration of ochratoxin A (OTA) in Arabica coffee beans, and aplicate a mathematical model that considers the influence of actual temperature to predict the effects of projected temperature increase on OTA production. This toxin was, however, not detected in any of the coffee bean species analyzed here. The species with the highest incidence were Aspergillus niger and Aspergillus ochraceus. The results of the mathematical model demonstrated the influence of temperature on the production of the toxin. This information indicates the distribution of toxigenic fungal species in the regions of coffee cultivation in Minas Gerais, and thus, will assist the producers in adopting preventive measures.

Practical applications

Brazil is the largest coffee producer and exporter, which makes it a leader in the global coffee market; the state of Minas Gerais is responsible for 50% of this production. Following the global trend, Brazil has regulated the maximum permissible limit for ochratoxin A in coffee beans. This has led to a great interest in monitoring fungi and toxin production, mainly during the postharvest stage in the coffee cultivation regions of Brazil. Preventive measures can aid in the safe production of coffee beans, and the use of mathematical models capable of predicting the growth and production of fungal toxins are fundamental to informing the producers of the most favorable conditions in terms of temperature, as well as increases in ambient temperature, in specific regions of interest

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Posted in Aspergillus, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Testing, Food Toxin, Mycotoxin, Ochratoxin, Toxin, Uncategorized

Research – Prevalence of Shiga‐like toxin producing Escherichia coli strain (E. coli O157) in freshly consumed vegetables and its characterization

Posted on February 15, 2019 by | Leave a comment

Wiley Online Library

Abstract

Escherichia coli is a vast genus with various beneficial to harmful species. O157:H7 is a shiga‐like toxin (stx) producing E. coli that cause’s major health threats in humans, through oral route. However, the presence of E. coli O157:H7 in vegetables is not yet reported in India. Hence, we surveyed the vegetables markets and enumerated the presence of E. coli O157 in freshly consumed vegetables namely, cucumber, radish, lettuce, cabbage, and menthos. Three consecutive surveys from three different market areas were done with 1 month interval. A total of 603 E. coli colonies were isolated. Presence of shiga toxin genes (Stx) were confirmed by colony polymerase chain reaction (PCR) using Stx1 and Stx2 markers that showed 25 and 12 positive colonies, respectively. Among the five vegetables, cabbage had the highest Stx positive colonies (16%). Compared to supermarkets, vegetables from the farmers market did not have much load of E. coli O157. Further, characterization of isolated E. coli colonies were performed using PCR techniques with gene specific markers namely, E. coli uidA, E. coli O157 specific uidA and intimin gene markers. Our analysis showed 6% of E. coli O157 population in the freshly consumed vegetables much above than 2% threshold level, thus providing a warning foresight related to disease outbreak.

Practical applications

Molecular survey using a number of Escherichia coli O157 specific genes through PCR is an easy, rapid, and a reliable method for pathogenic bacteria identification and characterization amidst other indigenous microbial load. Additionally, polymerase chain reaction (PCR)‐based enumeration of E. coli O157 in vegetables assist us in determining the threshold level for forewarning of pathogenic disease outbreaks. Further, the severity of outbreak could be predicted using E. coli O157 specific shiga toxin (stx) and receptor genes (intimin). The presence of E. coli O157 specific shiga toxins and intimins in a pathogen signifies severity and virulence of strains in causing potential outbreaks. PCR‐based studies enables rapid identification of inoculums source (E. coli O157 spread) from farmers field/cattle shed. Thus, it could be reliably used to stop the further spread of disease from the source inoculums during the outbreaks.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Poisoning, Food Safety, Food Testing, Uncategorized

USA – FDA Report on E. Coli O157 Outbreak in Romaine Lettuce Points to “Significant” Finding of Strain in Sediment of Water Reservoir

Posted on February 15, 2019 by | Leave a comment

Food Safety Tech 

The November 2018 outbreak of E.coli O157:H7 infections linked to romaine lettuce caused 62 illnesses across 16 states. The FDA zeroed in on the Central Coast growing regions of northern and Central California as being responsible for the contamination. The outbreak was declared over on January 9 and yesterday FDA released the report, “Factors Potentially Contributing to the Contamination of Romaine Lettuce Implicated in the Fall 2018 Multi-State Outbreak of E.Coli O157:H7”, which provides an overview of the investigation.

The report states that a sediment sample coming from an on-farm water reservoir in Santa Maria (Santa Barbara County, California) tested positive for the outbreak strain of E. coli O157:H7. Although this particular farm was identified in several legs of the Fall 2018 traceback investigations that occurred in the United States and Canada, as well as being a possible supplier of romaine lettuce in the 2017 traceback investigations, the FDA said that the farm is not the single source of the outbreak, as there is “insufficient evidence”. The traceback suggests that the contaminated lettuce could have come from several farms, because not all tracebacks led to the farm on which the contaminated sediment was found.

 

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Posted in E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, Toxin, Uncategorized, VTEC

RASFF Alert – Aflatoxin – Hazelnuts – Blanched Groundnuts – Groundnuts – Pistachios – Organic Muesli

Posted on February 15, 2019 by | Leave a comment

RASFF-Logo

RASFF – aflatoxins (B1 = 21; Tot. = 22 µg/kg – ppb) in hazelnuts from Turkey in the Netherlands

RASFF – aflatoxins (B1 = 6.7; Tot. = 7.7 µg/kg – ppb) in blanched groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 23; Tot. = 26 µg/kg – ppb) in blanched groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 10; Tot. = 15 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 33.5; Tot. = 36.9 µg/kg – ppb) in groundnuts in shell from Egypt in Italy

RASFF – aflatoxins (B1 = 11; Tot. = 13 µg/kg – ppb) in groundnuts from Paraguay in the Netherlands

RASFF – aflatoxins (B1 = 2.7 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 16.93; Tot. = 19.09 µg/kg – ppb) in roasted and salted pistachios in shell from Turkey in Germany

RASFF – aflatoxins (B1 = 2.2 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 18; Tot. = 60 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 4.9; Tot. = 5.6 µg/kg – ppb) in blanched groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 7.6 µg/kg – ppb) in blanched groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 36; Tot. = 40 µg/kg – ppb) in blanched groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 5.7; Tot. = 8.8 µg/kg – ppb) in organic muesli from Belgium in Belgium

RASFF – aflatoxins (B1 = 46.87; Tot. = 56.11 µg/kg – ppb) in pistachio nuts without shell from Iran, via Turkey in Italy

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mycotoxin, RASFF, Toxin, Uncategorized

RASFF Alerts – Ochratoxin A – Green Coffee

Posted on February 15, 2019 by | Leave a comment

RASFF-Logo

RASFF – ochratoxin A (>15 µg/kg – ppb) in green coffee from Vietnam in Spain

RASFF – ochratoxin A (13.81 µg/kg – ppb) in green coffee from Vietnam in Spain

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mycotoxin, Ochratoxin, Toxin, Uncategorized

RASFF Alert – Histamine – Frozen Cooked Tuna Loins

Posted on February 15, 2019 by | Leave a comment

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RASFF – histamine (359 mg/kg – ppm) in frozen cooked tuna loins from Thailand in France

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine, RASFF, Toxin, Uncategorized

Canada – Food Recall Warning – Vivi and Tom Baby Food brand baby and toddler foods recalled due to potential presence of dangerous bacteria – Clostridim botulinum

Posted on February 15, 2019 by | Leave a comment

CFIA CIFA

Recall details

Ottawa, February 14, 2019 – Vivi and Tom Baby Food is recalling various baby and toddler foods from the marketplace because they may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Vivi & Tom Beef Meatballs N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Broccoli, Potato & Basil Purée N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Beef & Squash Purée N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Salmon & Mango Purée N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Chicken & Parsnip Purée N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Liver & Pear Purée N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Sweet Potato Applesauce N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Fish Cakes N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Chicken Meatballs N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Carrot, Peach & Apricot Purée N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
Vivi & Tom Squash Bites N/A All product sold from November 22, 2018 to February 14, 2019,inclusive. None
This recall was triggered by the Canadian Food Inspection Agency’s (CFIA) inspection activities. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing recalled product from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

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Posted in CFIA, Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized