Too much Ochratoxin A in organic ground coffee from Kenya in Finland
High content of ochratoxin A in dried figs from Turkey in Italy
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Category Archives: Food Safety
RASFF Alerts – Ochratoxin A – Organic Ground Coffee – Dried Figs
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, Mould Toxin, Mould/Mold, Mycotoxin, Ochratoxin, Ochratoxin A, RASFF
RASFF Alerts – STEC E.coli – Raw Salami with Deer Meat – Goat Cheese Salad
Verotoxin-producing Escherichia coli (VTEC) in raw salami with deer meat from Italy in Germany
Shigatoxin-producing Escherichia coli (STEC) in goat cheese salad from the Netherlands in 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 Temperature Abuse, Food Testing, RASFF, STEC, STEC E.coli, VTEC
RASFF Alerts – Vibrio vulnificus – Shrimp Tail
Vibrio vulnificus in raw shrimp tails from Honduras in France
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, Vibrio, Vibrio vulnificans, Vibrio vulnificus
RASFF Alerts – Yeasts and Moulds – Stirred Yoghurts
Presence of yeasts and moulds in stirred and steamed yoghurts from France in Ireland and the UK
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Spoilage, Food Testing, mold, Mould/Mold, RASFF, Yeasts
RASFF Alerts – Listeria monocytogenes – Breaded Poultry Cutlets – VP Salmon Outbreak
Detection of listeria monocytogenes in breaded poultry cutlets from France in Belgium
Information on outbreak with Listeria monocytogenes serotype IIa ST37 in Sweden, from vacuum-packed salmon
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria France, Listeria monocytogenes, outbreak, RASFF
RASFF Alerts – Salmonella – Polish Poultry Products – Turkey Drumstick Mince – Chicken Minced Meat – Chicken Doner Kebab Meat – Black Pepper- Eggs
Salmonella Stanley in fresh turkey drumstick minced meat from Hungary in Slovakia
Salmonella Enteritidis in chilled poultry cuts from Poland in the Czech Republic
Salmonella paratyphi b in frozen chicken minced meat from Holland in Italy
Salmonella in Frozen Chicken Doner Kebab from Italy in France
Salmonella infantis in kebab from Poland in Italy
Salmonella spp in frozen chicken kebab from Poland in Slovakia
Salmonella spp. in black pepper from Brazil in Germany
Eggs from a Dutch stable that tested positive for Salmonella in Germany
Salmonella Typhimurium in turkey meat from Hungary in Romania
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 Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Eggs, Salmonella Poland
USA – Thaw Your Turkey Safely in Time for Thanksgiving
The busiest time of the year for USDA’s Meat and Poultry Hotline is the week before Thanksgiving. Calls, chats and emails are answered by food safety specialists who even work on Thanksgiving Day to ensure your meal is safe.
One question often asked is, “How do you properly thaw a turkey?”
Here are safe ways to thaw a turkey — in the refrigerator or in cold water:
- It takes 24 hours for every four to five pounds of weight for a turkey to thaw in the refrigerator (a 15-pound turkey will take three days to thaw in your refrigerator). A completely thawed turkey can remain in the refrigerator for one or two days before cooking.
- To thaw in cold water, submerge the bird in its original wrapper in cold tap water, changing the water every 30 minutes. Cook the turkey immediately after thawing.
Remember that thawing a frozen turkey on the kitchen counter — or in a garage during the wintertime (the most common misconception shared by callers) — is not safe. Leaving any frozen package of meat or poultry for more than 2 hours at room temperature is dangerous. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 F — a temperature range where foodborne bacteria multiply rapidly.
For more turkey thawing tips, check out our fact sheet. Learn more about the latest USDA study on safe food handling and thorough handwashing.
Have a food safety question? Contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety specialist or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. On Thanksgiving Day, the Hotline will be open from 8 a.m. to 2 p.m. Eastern Time.
Germany – Sliced Deer Salami 60g ATM brand BEST MOMENTS – STEC E.coli
As a precautionary measure, the company G. Pfitscher GmbH, Burgstall, Italy, is recalling the product sliced deer salami 60g ATM brand BEST MOMENTS.
The reason for the precautionary recall of the affected batch/article, in consultation with the responsible authority, is that Escherichia coli VTEC has been detected in individual products. These can lead to diarrhea and nausea. Consumers who have consumed the above product and are suffering from the symptoms described are asked to consult a doctor immediately. A health risk cannot be ruled out with absolute certainty.
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, STEC, STEC E.coli, VTEC
France – CHICKEN FILLET – Salmonella
- Product category Food
- Product subcategory Others
- Product brand name Intermarché
- Model names or references CHICKEN FILLET
- Product identification
Batch Date 231013 Use-by date 10/23/2023 - Packaging SOLD IN LOT OF TWO OR THREE PIECES or in the TRADITIONAL BUTCHER DEPARTMENT
- Start/end date of marketing From 10/20/2023 to 10/26/2023
- Storage temperature Product to keep in the refrigerator
- Further information CHICKEN FILET sold in the traditional butchery section as well as in the self-service section with a shelf life: 10/23/2023
- Geographical sales area CHATILLON SUR SEINE
- Distributors INTERMARCHE CHATILLON SUR SEINE
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, Salmonella, Salmonella in Chicken
France – Pepper and pepper sheep cheese – Listeria monocytogenes
- Product category Food
- Product subcategory Milk and dairy products
- Product brand name Kukulu, Ezpela, Tomme d’Espelette, Kalaka
- Model names or references Sheep’s cheese pepper pepper format 4kg, 600g and 1kg
- Product identification
Batch Date BP51023-1KG Minimum durability date between 12/27/2023 and 02/14/2024 BP51023-4KG Minimum durability date between 12/12/2023 and 12/24/2023 BP51023-600GR Minimum durability date between 11/02/2023 and 01/17/2024 - Packaging Whole Tomme
- Start/end date of marketing From 06/15/2023 to 08/31/2023
- Storage temperature Product to keep in the refrigerator
- Health mark FR64213100CE
- Further information Sheep’s Tommette Red Pepper Chili Powder sold in cut sections or self-service packaged, naked, cheese+jam/jelly batch
- Geographical sales area Whole France
- Distributors Supermarkets, Wholesalers, Creameries
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 France, Listeria in Cheese, Listeria monocytogenes
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