Category Archives: Food Safety Alert

Germany – Nautica rainbow trout fillets, 125 g “in the assortments natural and pepper

Posted on December 7, 2020 by | Leave a comment

LMW

Warning type: Food
Date of first publication: December 4th, 2020
Product name: Nautica rainbow trout fillets, 125 g “in the assortments natural and pepper
Product pictures:

Image.PNG

Branch poster

Manufacturer (distributor):  Agustson a / s from Denmark (identity code DK 4566 EG) Distributed by Lidl
Reason for warning: Detection of Listeria monocytogenes
Packaging Unit: 125 g
Durability: regardless of the use-by date
Further information:

Reference is made to the company’s customer information sheet attached.

Click to access Filialplakat_Ger%E4ucherte+Forellenfilets_Lidl+DE+R%FCckruf.pdf

Contact to the responsible authorities:

Baden-Württemberg: poststelle@mlr.bwl.de

Bavaria: poststelle@lgl.bayern.de
Hesse: Schnellwarnung@rpda.hessen.de
North Rhine-Westphalia: poststelle@mulnv.nrw.de
Rhineland-Palatinate: Poststelle.Referat22@lua.rlp.de
Saarland: poststelle-luv@lav.saarland.de

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

Research – Norovirus outbreak causing gastroenteritis in a hotel in Menorca, Spain

Posted on December 6, 2020 by | Leave a comment

Science Direct

Food Borne Illness - Norovirus -CDC Photo

Abstract

Objectives

To establish the agent responsible for a gastroenteritis outbreak in a hotel in Menorca (Spain) in September 2016.

Methods

The study included epidemiological and laboratory analysis. Environmental and stool samples were examined for bacterial and viral pathogens.

Results

One hundred and fifty-one cases were detected, 123 among the tourists staying in the hotel and 28 affecting the staff. The presence of genotype 2 norovirus was discovered in the microbiological studies of patient’s faeces, as well as in the surface samples of rooms and common areas. The control plan implemented allowed for control of the outbreak.

Conclusions

This study on a genotype 2 norovirus outbreak reveals the importance of a rapid response for controlling these types of outbreaks.

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Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Research, Virus

Ireland – Three Salmonella outbreaks revealed in Ireland

Posted on December 4, 2020 by | Leave a comment

Food Safety News

Irish public health officials have reported three Salmonella outbreaks that have affected at least 34 people.

Two of the three outbreaks were caused by Salmonella Enteritidis and one by Salmonella Mikawasima. Two of the incidents remain unsolved while the third has been linked to chicken products.

Twenty three of the infections have been laboratory confirmed, according to the Health Protection Surveillance Centre (HPSC), Ireland’s agency for surveillance of communicable diseases and part of the Health Service Executive (HSE).

Six people were sickened in the first Salmonella Enteritidis outbreak. Four women and two men had illness onset dates ranging from early June to Oct. 21. Two patients were aged 1 to 2 years old, one was 15-19 years old and three were over the age of 25.

HSE officials told Food Safety News that an investigation has not identified any potential method of transmission including foodborne or source including food.

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Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella

USA – Colorado: Botulism cases prompt health warning on food safety

Posted on December 4, 2020 by | Leave a comment

Outbreak News Today

Several foodborne botulism cases reported in Colorado since September 2020 has prompted a health warning from the Colorado Department of Public Health and Environment.

Testing from the Centers for Disease Control and Prevention confirmed four of the cases, one is still under investigation and test results are pending. All five cases occurred along the Front Range. The individuals are either hospitalized or recovering.

Three of the cases appear to be unrelated as no common food item was identified. The last two confirmed cases were likely the result of an improperly canned shared food made in the same household.

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Posted in Bacteria, bacterial contamination, Clostridium, Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin

RASFF Alerts – Aflatoxin – Groundnuts – Dried Figs – Pistachios – Brown Basmati Rice – Hazlenut Kernels – Almonds – Chilli Powder

Posted on December 4, 2020 by | Leave a comment

European Food Alerts

RASFF

aflatoxins (B1 = >48; Tot. = >60 µg/kg – ppb) in groundnuts from Nigeria in Poland

RASFF

aflatoxins (B1 = 15.3 mg/kg – ppm) in dried figs from Turkey in Sweden

RASFF

aflatoxins (B1 = 22.2; Tot. = 24.3 µg/kg – ppb) in pistachios from Iran, dispatched from Hong Kong in Italy

RASFF

aflatoxins (B1 = 24; Tot. = 27 µg/kg – ppb) in brown basmati rice from India in the Netherlands

RASFF

aflatoxins (B1 = 12.9; Tot. = 15.1 / B1 = 19.9; Tot. = 44.5 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF

aflatoxins (B1 = 7.56; Tot. = 9.59 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria

RASFF

aflatoxins (B1 = 5.8; Tot. = 6.5 µg/kg – ppb) in unshelled groundnuts from the United States in Germany

RASFF

aflatoxins (B1 = 8; Tot. = 10 µg/kg – ppb) in pistachio kernels from the United States, dispatched from Turkey in Belgium

RASFF

aflatoxins (B1 = 24 µg/kg – ppb) in almonds from Spain, via Germany in Finland

RASFF

aflatoxins (B1 = 5.3; Tot. = 6.6 µg/kg – ppb) in groundnuts kernels from Nigeria in the UK

RASFF

aflatoxins (B1 = 9.5; Tot. = 10.1 µg/kg – ppb) in chilli powder from India in the UK

RASFF

aflatoxins (B1 = 87.2; Tot. = 170.8 µg/kg – ppb) in dried figs from Turkey in Sweden

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

RASFF Alerts – Ochratoxin A – Pastry Flour – Dried Figs

Posted on December 4, 2020 by | Leave a comment

European Food Alerts

RASFF

ochratoxin A (5.6 µg/kg – ppb) in pastry flour from Belgium in Belgium

RASFF

ochratoxin A (19.4 µg/kg – ppb) in dried figs from Turkey, via Germany in Austria

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Toxin

RASFF Alerts – Listeria monocytogenes – Chilled Pate – Chilled Smoked Trout Fillet

Posted on December 4, 2020 by | Leave a comment

European Food Alerts

RASFF

Listeria monocytogenes (presence /25g) in chilled paté from Belgium in Belgium

RASFF

Listeria monocytogenes (68000 CFU/g) in chilled smoked trout fillet from Denmark in Germany

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, RASFF

RASFF Alert – E.coli – Japanese Clams

Posted on December 4, 2020 by | Leave a comment

European Food Alerts

RASFF

high count of Escherichia coli (1700 MPN/100g) in japanese clams from Portugal in Spain

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Posted in Bacteria, bacterial contamination, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, RASFF

RASFF Alerts – Salmonella – Black Pepper – Sesame Seeds – Chicken Fillets – Dried Sausages – Betel Leaves – Chicken Drumstick Meat – Chicken Half Breasts – Chicken Meat and Offal – Chicken Elements – Chicken Cutlets

Posted on December 4, 2020 by | Leave a comment

European Food Alerts

RASFF

Salmonella enterica ser. Miami (presence /25g) and Salmonella enterica ser. Oranienburg (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Minnesota (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Newport (presence /25g), Salmonella enterica ser. Rubislaw (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella enterica ser. Pretoria (presence /25g) in organic sesame seeds from Ethiopia in Germany

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken fillets from Poland in Lithuania

RASFF

Salmonella (in 1 out of 5 samples /25g) in dried sausages from France in France

RASFF

Salmonella (in 3 out of 5 samples /25g) and high count of Escherichia coli (up to 1300 CFU/g) in betel leaves from Thailand in the UK

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken drumsticks meat from Poland in Lithuania

RASFF

Salmonella enterica ser. Freetown (presence /25g), Salmonella enterica ser. Infantis (presence /25g), Salmonella enterica ser. Javiana (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF

Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the UK

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat and offals from chickens reared in Slovakia and slaughtered in Poland in Poland

RASFF

Salmonella enterica ser. Typhimurium (presence /25g) in chilled chicken meat from France in France

RASFF

Salmonella (presence /25g) in chicken elements from Poland in Poland

RASFF

Salmonella (presence /25g) in sesame seeds from Nigeria, dispatched from Ukraine in Lithuania

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat from Poland in Poland

RASFF

Salmonella enterica ser. Gombe (in 1 out of 5 samples /25g) in sesame seeds from Nigeria, dispatched from Ukraine in Lithuania

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken cutlets from Poland in France

RASFF

Salmonella (presence /25g) in frozen boneless skinless chicken half breast from Brazil in the UK

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella Sesame Seeds

Argentina – Uptick in Salmonella infections prompts warning in Argentina

Posted on December 3, 2020 by | Leave a comment

Food Safety News

Public health officials in an Argentinian province have warned of an increase in Salmonella infections.

The Ministry of Public Health in Salta reported that, from January to November, 407 people with Salmonella infection were laboratory confirmed in the province. There have been 545 suspected cases since the beginning of 2020.

In the first months of 2020, a greater number of patients was observed. Then, between weeks 10 and 40, mostly isolated infections occurred. Since early October, 93 suspected cases were reported, of which 57 were confirmed.

The age range that has mostly contracted salmonellosis is between 20 and 44 years old followed by 5-9 year olds. Those older than 65 are the least affected.

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Salmonella