Category Archives: Food Poisoning

RASFF Alerts – Ochratoxin A – Raisin Paste – Sultanas

Posted on November 16, 2018 by | Leave a comment

RASFF-Logo

RASFF-ochratoxin A (20.72 µg/kg – ppb) in raisin paste from Turkey, with raw material from Afghanistan in Slovakia

RASFF-ochratoxin A (14.47 µg/kg – ppb) in sultanas from Turkey in Spain

Leave a comment

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, Uncategorized

RASFF Alert – Bacillus cereus – Cockles

Posted on November 16, 2018 by | Leave a comment

RASFF-Logo

RASFF -Bacillus (91000 CFU/g) in and inadequate thermal processing of canned common cockles from Spain in Spain

Leave a comment

Posted in Bacillus, Bacillus cereus, 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, Uncategorized

RASFF Alerts – Aflatoxin – Groundnuts – Pistachios – Walnuts – Watermelon Seeds –

Posted on November 16, 2018 by | Leave a comment

RASFF-Logo

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

RASFF-aflatoxins (B1 = 7.7; Tot. = 9.0 µg/kg – ppb) in groundnuts from the United States in Spain

RASFF-aflatoxins (B1 = 44.8; Tot. = 48.2 µg/kg – ppb) in pistachios from Turkey in Greece

RASFF-aflatoxins (B1 = 56; Tot. = 63) in walnuts in shell from Ukraine in Portugal

RASFF-aflatoxins (B1 = 12.7; Tot. = 13.9 µg/kg – ppb) in roasted and salted watermelon seeds (egusi) – from Turkey in Germany

RASFF-aflatoxins (B1 = 7.54; Tot. = 8.09 µg/kg – ppb) in groundnuts in shell from the United States in Poland

 

Leave a comment

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, Uncategorized

Research -Google FINDER Search May Pinpoint Restaurants Associated with Food Poisoning Outbreaks

Posted on November 14, 2018 by | Leave a comment

Food Poisoning Bulletin

Google and Harvard University have developed a new method for identifying restaurants that may be the source of food poisoning outbreaks much more quickly than traditional methods. The method is called FINDER (Foodborne IllNess DEtector in Real time), which uses web search and location data. Most food poisoning outbreaks are linked to restaurants and delis.

Leave a comment

Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Uncategorized

Research -Microbiological Testing Program for E. coli O157:H7 and non-O157 Shiga Toxin-Producing E. coli: Individual Positive Results for Raw Ground Beef (RGB) and RGB Components

Posted on November 14, 2018 by | Leave a comment

USDA

Table 1. Raw Ground Beef Products (RGB) Analyzed for E. coli O157:H7, Current Calendar Year

Sample Source1 Collection Date Where Collected Product Status Positives this Year Samples Analyzed this Year Total Positives2 Total Samples Analyzed2
Federal RGB Verification, Beef Oct 15, 2018 MN Held 4 9,541 540 238,301
Federal RGB Verification, Beef Oct 9, 2018 NC Held 3 9,297 539 238,057
Federal RGB Verification, Beef Mar 26, 2018 OR Held 2 3,085 538 231,845
Federal RGB Verification, Beef Feb 8, 2018 CA Held 1 1,704 537 230,464

Z7_0Q0619C0JGR010IFST1G5B1055

Web Content Viewer (JSR 286)

Actions

Loading…

Microbiological Testing Program for E. coli O157:H7 and non-O157 Shiga Toxin-Producing E. coli: Individual Positive Results for Raw Ground Beef (RGB) and RGB Components

View by Year:  
2018 Positive Results
2017 Positive Results
2016 Positive Results
2015 Positive Results
2014 Positive Results
2013 Positive Results
2012 Positive Results
2011 Positive Results
2010 Positive Results
2009 Positive Results
2008 Positive Results
2007 Positive Results
2006 Positive Results
2005 Positive Results
2004 Positive Results
2003 Positive Results
2002 Positive Results
2001 Positive Results

The table below includes all positive results as of November 4, 2018.

Table 1. Raw Ground Beef Products (RGB) Analyzed for E. coli O157:H7, Current Calendar Year 

Sample Source1 Collection Date Where Collected Product Status Positives this Year Samples Analyzed this Year Total Positives2 Total Samples Analyzed2
Federal RGB Verification, Beef Oct 15, 2018 MN Held 4 9,541 540 238,301
Federal RGB Verification, Beef Oct 9, 2018 NC Held 3 9,297 539 238,057
Federal RGB Verification, Beef Mar 26, 2018 OR Held 2 3,085 538 231,845
Federal RGB Verification, Beef Feb 8, 2018 CA Held 1 1,704 537 230,464

1Sample Sources may include these types of establishments and samples:

  • Federal (verification; follow-up)
  • Retail (verification; follow-up)
  • State (verification; follow-up)
  • Import (verification; follow-up). For Import samples, the column “Where Collected” is defined as Country of Origin. <!–
  • Source may also refer to the type of product (beef, veal, or mixed), as listed on the product label.

    • –>

2Totals: “Total Positives” and “Total Samples Analyzed” are the totals since FSIS began its testing program to detect E. coli O157:H7 in raw ground beef on October 17, 1994.

The table below includes all positive results as of November 4, 2018.

Table 2. Raw Ground Beef Components (RGBC) Analyzed for Target STECs, Current Calendar Year3

Sample Source4 Collection Date Target STECs Where Collected Product Status Posi-
tives this Year		 Samples Analyzed this Year5 Total Posi-
tives		 Total Samples Analyzed6
Trim Verification, Beef Oct 18, 2018 O111 PA Held 19 6,594 415 59,239
Trim Verification, Beef Oct 9, 2018 O157:H7 SD Held 18 6,262 414 58,907
Trim Verification, Beef Sep 5, 2018 O157:H7 PA Held 17 5,641 413 58,286
Trim Verification, Beef Aug 14, 2018 O103 PA Held 16 5,018 412 57,663
Trim Verification, Beef Jun 6, 2018 O157:H7 MO Held 15 3,583 411 56,228
Trim Verification, Veal Jun 6, 2018 O26 PA Held 14 3,428 410 56,073
Follow-up to RGBC Positive, Beef May 30, 2018 O103 PA Held 13 3,266 409 55,911
Follow-up to RGBC Positive, Beef May 29, 2018 O103 PA Held 12 3,266 408 55,911
Trim Verification, Beef May 21, 2018 O157:H7 TX Held 11 3,147 407 55,792
Trim Verification, Beef May 16, 2018 O103 PA Held 10 2,968 406 55,613
Trim Verification, Beef May 15, 2018 O103 NY Held 9 2,968 405 55,613
Trim Verification, Beef May 9, 2018 O103 PA Held 8 2,968 404 55,613
Other RGBC Verification May 9, 2018 O157:H7 NE Held 7 2,968 403 55,613
Trim Verification, Beef Mar  19, 2018 O157:H7 NM Held 6 1,814 402 54,455
Trim Verification, Beef Mar 1, 2018 O121 ID Held 5 1,507 401 54,148
Trim Verification, Veal Feb 27, 2018 O103 WA Held 4 1,347 400 53,988
Follow-up to RGBC Positive, Beef Jan 27, 2018 O45 WI Held 3 583 400 53,225
Other RGBC Verification Jan 4, 2018 O157:H7 SD Held 2 107 399 52,749
Trim Verification, Beef Dec 28, 2017 O157:H7 WI Held 1 107 398 52,749

Leave a comment

Posted in E.coli, E.coli 045, E.coli O103, E.coli O104, E.coli O111, E.coli O121, E.coli O128, E.coli O145, E.coli O157, E.coli O157:H7, E.coli O26, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, STEC, Uncategorized, VTEC

Research – FDA Report Released on Restaurant Foodborne Illness Factors

Posted on November 13, 2018 by | Leave a comment

Food Poisoning Bulletin

The FDA has released findings from the first phase of a 10 year study that is looking at restaurant foodborne illness factors  in fast food restaurants and full service restaurants. The report looked at risk factors from 2013 to 2014. The first 10-year study was conducted between 1998 and 2008.

In the 2008 study, the FDA found that the restaurant foodborne illness factors that needed the most improvement were poor personal hygiene, improper food holding/time and temperature, and contaminated equipment and protection from contamination.

More than half of all food poisoning outbreaks in the U.S. every year are associated with restaurant food. In 2014, when looking at outbreaks linked to a single location, restaurants accounted for 485 outbreaks, or 65% of the total, and 4780 illnesses, or 44%. Many of these outbreaks led to lawsuits. The FDA at that time stated it needed more research to identify the root causes for these poor retail food safety practices, and to determine effective intervention strategies.

The restaurant foodborne illness risk factors that were listed for this study include employee handwashing, proper temperature control of perishable foods, improper food holding time, hand-to-hand contact with ready-to-eat foods, cooking raw animal foods to safe final and required internal temperatures, contaminated equipment, and food obtained from unsafe sources.

Leave a comment

Posted in food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Uncategorized

UK – FSA -E. coli O157 cross-contamination guidance for food business operators and local authorities

Posted on November 12, 2018 by | Leave a comment

FSA

We welcome stakeholder views on the proposed amendments to our guidance document on the control of E. coli O157 and cross-contamination.

About this consultation

This consultation will be of interest to:

  • food businesses where ready-to-eat and raw foods are handled
  • local authority enforcement officers
  • trade bodies, such as The British Hospitality Association and the British Retail Consortium

Consultation subject

The subject of this consultation is guidance which assists local authorities and all types of businesses that handle both raw foods (that can be a source of pathogens including E. coli O157) and ready to eat foods. This includes best practice around hygiene, separation and safety measures to be taken to avoid cross-contamination.

Consultation purpose

Following a routine review of the E.coli O157 guidance, the guide has been moved to a new format to increase understanding and accessibility. There have been no changes to the policy, science or law.

Leave a comment

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

Canada – Updated Food Recall Warning – Canada Herb brand culantro (Ngò Gai) recalled due to Salmonella

Posted on November 12, 2018 by | Leave a comment

CFIA Salm2

Recall details

Ottawa, November 9, 2018 – The food recall warning issued on October 31, 2018 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Canada Herb is recalling Canada Herb brand culantro (Ngò Gai) from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Canada Herb Culantro (Ngò Gai) Variable weight None – all packages sold up to and including November 9, 2018 None

 

Leave a comment

Posted in 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, Salmonella, Uncategorized

RASFF Alerts – Salmonella – Chilled Marinated Chicken Breasts – Chicken Preparation -Chilled Turkey Merguez Sausages – Nettle Leaves – Chicken Wings – Turkey Fillets – White Sesame Seeds – Sesame Seeds – Sesame Paste – Shrimps – Black Pepper -Mussels – Minced Turkey Meat

Posted on November 9, 2018 by | Leave a comment

RASFF-Logo

RASFF -Salmonella (presence /25g) in frozen chicken preparation from Brazil in the Netherlands

RASFF -Salmonella enterica ser. Infantis (present /25g) in chilled marinated chicken breasts from Italy in Austria

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey merguez sausages from France in the Netherlands

RASFF -Salmonella (group F, presence /25g) in dried and cut nettle leaves from Albania in Germany

RASFF-Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken broiler wings from Lithuania in Lithuania

RASFF -Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in chilled turkey fillets from France in France

RASFF-Salmonella (in 1 out of 5 samples /25g) in organic unhulled white sesame seeds from Poland, with raw material from Burkina Faso in Poland

RASFF-Salmonella (Presence /25g) in sesame paste (tahini) from Syria in Cyprus

RASFF-Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in chilled chicken leg quarters from Poland in Croatia

RASFF -Salmonella (present /25g) in frozen shrimps (Penaeus monodon) from Vietnam in the Netherlands

RASFF -Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. London (presence /25g) in sesame seeds from India in Germany

RASFF-Salmonella (presence /25g) in black pepper from Brazil in Spain

RASFF-Salmonella (presence /25g) in live organic mussels (Mytilus galloprovincialis) from Italy, harvested in Spain in Italy

RASFF-Salmonella (presence /25g) in frozen poultry meat preparation from Brazil in the Netherlands

RASFF-Salmonella (presence /25g) in frozen chicken preparation from Brazil in the Netherlands

RASFF-Salmonella enterica ser. Infantis (present /25g) in chilled marinated chicken breasts from Italy in Austria

RASFF -Salmonella (in 3 out of 5 samples /25g) in frozen minced turkey meat from Germany in Italy

Leave a comment

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 Technology, Food Testing, RASFF, Salmonella, Uncategorized

RASFF Alerts – Ochratoxin A – dried Sultanas – Berbere Spice Mixture – Raisins – Mulberries – Dried Figs

Posted on November 9, 2018 by | Leave a comment

RASFF-Logo

RASFF-ochratoxin A (15.7 µg/kg – ppb) in dried sultanas from Turkey in Germany

RASFF-ochratoxin A (28.21 µg/kg – ppb) in berbere spice mixture from Ethiopia in Germany

RASFF-ochratoxin A (22 µg/kg – ppb) in raisins from Turkey in Portugal

RASFF-ochratoxin A (47 µg/kg – ppb) in mulberries from Turkey in the Netherlands

RASFF-ochratoxin A (10.7 µg/kg – ppb) in dried figs from Turkey in Germany

Leave a comment

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, RASFF, Uncategorized