| GTIN | Batch | Date |
|---|---|---|
| 3941817002335 | 517 | Date of minimum durability 12/11/2023 |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella
| Batch | Date | |
|---|---|---|
| 2606F | Use-by date 07/09/2023 | |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella
Aflatoxin B1 in Indian peanuts in the Netherlands and Switzerland
Aflatoxins above legal limits in shelled pistachios from USA via Turkey in Italy
Aflatoxin in basmati rice from Pakistan in the Netherlands
Aflatoxin B1 in Indian peanut in the Netherlands and Switzerland
Aflatoxins in Egyptian groundnut kernels in the Netherlands
Aflatoxins above maximum level in groundnuts from Nicaragua in Poland
Aflatoxin in dried figs from Turkey in Romania and Bulgaria
Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
Salmonella spp. in dried fish from Thailand via the Netherlands in Germany
SALMONELLA IN SESAME SEEDS FROM Mali in Greece
Salmonella spp. in a chicken quarter from Poland in Germany
Salmonella Infantis in chicken breast fillets from Poland in the UAE and Lithuania
Salmonella in sausage sticks from the Netherlands in Belgium
Salmonella Enteritidis in chick fillet from Poland in Belgium, UK, France and the Netherlands
Salmonella in cheese made with pasteurized cow and goat milk from Spain in Portugal
Salmonella in sesame seeds from India in Poland
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella Poland
Presence of vibrio vulnificus in frozen prawns of Ecuador in Italy
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, Vibrio, Vibrio vulnificans, Vibrio vulnificus
Ochratoxin A (16±3,8µg/kg) in raisins from China in Latvia and Poland
Ochratoxin a in crunchy muesli with nuts and almonds from Germany in the Netherlands
Posted in Animal Feed Mould/Mold, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mould/Mold, Moulds, Mycotoxin, Ochratoxin, Ochratoxin A, RASFF
Shigatoxin-producing E. coli (STEC) in feta from Greece in Austria and Germany
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, RASFF, STEC, STEC E.coli
Presence of histamine in salted sardines in Croatia
Histamine in sardines from France in Poland and the Czech Republic
Suspicion of histamine poisoning due to tuna consumption from Columbia in Italy, Spain and Slovakia
Histamine in Tuna from India in Belgium, Denmark, Germany and the Netherlands
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, Histamine, outbreak, RASFF
Listeria monocytogenes in cooked chicken products from China via the Netherlands in Belgium
Listeria monocytogenes in salmon from Norway in Belgium, France, Lithuania and the Netherlands
Presence of Listeria monocytogenes in yellowfin tuna tartarfish
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes, RASFF
New Zealand Food Safety today issued a public health warning against collecting shellfish from the Pelorus Sound area in the Marlborough Sounds. The area includes Pelorus Sound from Hikapu Reach at Koutuwai Point up to Spencer and Capsize Points.
Paralytic Shellfish Toxins have been detected in shellfish at Nydia Bay at levels several times above the safe limit set by MPI. There is extreme risk from consuming shellfish in this area.
Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.
Note that cooking shellfish does not remove the toxin.
Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process.
Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, paralytic shellfish poisoning, PSP
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