Category Archives: Food Technology

Belgium – Ferme Fromagère de Chertin – Boulette de Chertin – Listeria monocytogenes


In agreement with the AFSCA, the Ferme Fromagère de Chertin is withdrawing BOULETTE de CHERTIN cheese from sale and is recalling it to consumers, due to the presence of LISTERIA MONOCYTOGENES.

La Ferme Fromagère de Chertin asks its customers NOT to consume this product and to bring it back to the point of sale where it was purchased, where it will be refunded.

Product Description

– Product category: cheese made from raw skimmed cow’s milk
– Product name: Boulette de Chertin
– Date of minimum durability (DDM): 10.10.2020 – 15.10.2020 – 18.10.2020 – 20.10.2020 – 01.11.2020 – 05.11 .2020 – 10.11.2020
– Sold from 09.09.2020 to 07.10.2020
– Weight: 200g

The product was sold via:

– Abbaye de Maredsous 5537 Denée-Maredsous
– Ets Bodart rue de la Gare 12 5537 Warnant
– Cloet Bernard rue Linchet 12 Flawinne- Namur
– Le Bonheur est dans le pré Rue Saint Gilles 57/2 5590 Ciney
– Spapens rue des Forgerons 102 6001 Charleroi
– Tagnon Frédérick Rue Grande 32 5500 Dinant
– Paysans-Artisans 107 Rue Celestin Hastir Floreffe
– Limousin Butcher of la Neuve Cense rie Albert Ier 1 Gerpinnes
– SPRL D’ICI chaussée de Marche 940 5100 Nanninne

For any further information

Madam / Mr FRIPPIAT on 082/699388 or by email via .

Research – Magnetic ‘T-Budbots’ made from tea plants kill and clean biofilm

Science Daily

kswfoodworld biofilm

Biofilms — microbial communities that form slimy layers on surfaces — are difficult to treat and remove, often because the microbes release molecules that block the entry of antibiotics and other therapies. Now, researchers reporting in ACS Applied Materials & Interfaces have made magnetically propelled microbots derived from tea buds, which they call “T-Budbots,” that can dislodge biofilms, release an antibiotic to kill bacteria, and clean away the debris. Watch a video of the T-Budbots here.

Many hospital-acquired infections involve bacterial biofilms that form on catheters, joint prostheses, pacemakers and other implanted devices. These microbial communities, which are often resistant to antibiotics, can slow healing and cause serious medical complications. Current treatment includes repeated high doses of antibiotics, which can have side effects, or in some cases, surgical replacement of the infected device, which is painful and costly. Dipankar Bandyopadhyay and colleagues wanted to develop biocompatible microbots that could be controlled with magnets to destroy biofilms and then scrub away the mess. The team chose Camellia sinensis tea buds as the raw material for their microbots because the buds are porous, non-toxic, inexpensive and biodegradable. Tea buds also contain polyphenols, which have antimicrobial properties.

The researchers ground some tea buds and isolated porous microparticles. Then, they coated the microparticles’ surfaces with magnetite nanoparticles so that they could be controlled by a magnet. Finally, the antibiotic ciprofloxacin was embedded within the porous structures. The researchers showed that the T-Budbots released the antibiotic primarily under acidic conditions, which occur in bacterial infections. The team then added the T-Budbots to bacterial biofilms in dishes and magnetically steered them. The microbots penetrated the biofilm, killed the bacteria and cleaned the debris away, leaving a clear path in their wake. Degraded remnants of the biofilm adhered to the microbots’ surfaces. The researchers note that this was a proof-of-concept study, and further optimization is needed before the T-Budbots could be deployed to destroy biofilms in the human body.


UK -FSA launches consultation into shelf-life guidance for vacuum and modified atmosphere packed chilled beef, lamb and pork



The Food Standards Agency (FSA) has today launched a formal six-week consultation with key stakeholders to inform a review of the guidance on the safety and shelf-life of vacuum and modified atmosphere packed (VP/MAP) chilled beef, lamb and pork.

Currently, the FSA guidance (Opens in a new window)advises that the maximum shelf-life of VP/MAP chilled beef, lamb and pork should be 10 days , unless suitable controls are in place to appropriately reduce associated risks.

This summer the FSA, industry and other partners signed up to a joint statement, committing to working together to review the existing guidance and consider possible changes.

For more information about the consultation and to take part, visit the FSA consultation webpage.  The consultation will close on 11 November 2020.

Hawaii – Vietnamese Cuisine Restaurant in Kihei ordered to close for safety, health violations


News Releases from Department of Health logo

DOH says the health inspector saw 20 to 30 live roaches in the restaurant, crawling on plates, bowls, on food service counter tops, and other areas of the kitchen. They say roaches were also found in flour, cooked rice, and in vegetables in the refrigerator.

Other foodborne illness risk factors include a lack of soap at a hand sink, another sink was not accessible, and raw beef was stored in the same container as cooked beef.


EFSA risk assessments – pathogenic micro-organisms in fruit, berries and vegetables


EFSA risk assessments – pathogenic micro-organisms in fruit, berries and vegetables

Published 14.09.2020     Last changed 16.09.2020

In April 2020, EFSA (European Food Safety Authority) published a risk assessment related to Listeria monocytogenes in frozen fruits and vegetables that are blanched before freezing. The risk assessment was made as a result of a major international outbreak with listeriosis caused by frozen maize from Hungary.

EFSA identified several control activities that manufacturers can implement to reduce the risk, including cleaning and disinfection of the production environment, water, time and temperature control at various production stages , and correct labeling of the products:
FSA 2020 – The public health risk posed by Listeria monocytogenes in frozen fruits and vegetables including herbs, blanched during processing

In 2013 and 2014, EFSA published six reports on the dangers associated with pathogenic microorganisms in fruits, berries and vegetables.

EFSA 2013 – Scientific Opinion on the risk posed by pathogens in food of non-animal origin:
Part 1: Outbreak data analysis and risk ranking of food / pathogen combinations

Part 2: (5 sub-reports)

1.      Salmonella and norovirus in leafy greens eaten raw as salads

2.      Salmonella and Norovirus in berries

3.      Salmonella and Norovirus in tomatoes

4.      Salmonella in melons

5.      Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots

In 2011, following the large outbreak of shiga toxin-producing E. coli (STEC) in sprouts in Germany and France, EFSA prepared a risk assessment for STECs and other pathogenic bacteria in sprouted seeds (sprouts, shoots and watercress). The seeds can be contaminated with disease-causing bacteria during production, storage and distribution, e.g. via contaminated irrigation water or soil. The germination process with high heat and moisture provides good growth conditions for bacteria found on the seeds:
EFSA 2011 – Scientific Opinion on the risk posed by Shiga toxin-producing E. coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds

Australia – NSW Annual Food Testing Report Released


Campylobacter kswfoodworld

Every year, the New South Wales Food Authority (NSW Food Authority) releases their Annual Food Testing Report on the testing conducted by their primary testing provider and by other laboratories. This year’s report highlights some key findings with regards to food safety testing results and trends.

Testing is conducted for a variety of reasons including food-borne illness investigations, Food Safety Program verifications and other types of research. In the report, the NSW Food Authority breaks down the significant findings in each of these categories which provides important information for the Australian food industry.

Key facts from the report

The NSW Annual Food Testing Report provides the following facts for the period of July 2018 to June 2019:

  1. During this time period, there were a total of 6,431 samples submitted for testing.
  2. Sample types analysed included:
  • meat
  • seafood
  • dairy
  • plant products
  • packaged food
  • eggs
  • food from retail outlets
  • environmental samples

3. There were over 70 different types of tests performed. These included:

  • microbiological assessment
  • pH
  • water activity
  • allergens
  • additives such as preservatives

Key findings from the report

The findings listed in the report are categorized based on different programs. The following is a breakdown of some of the key findings:

Food-borne illness investigation findings

The report states that between 2018 and 2019 there were a total of 4,010 samples (food and environmental) that were submitted for testing. These samples were submitted for testing due to food-borne illness investigations and the follow-ups for these investigations.

Increase in Salmonella Enteritidis cases

The report discusses a marked increase in the cases of Salmonella Enteritidis that has been observed since the middle of 2018. The cases have now been linked to an outbreak of Salmonella Enteritidis that was locally acquired. This a significant difference from cases of Salmonella Enteritidis in Australia in the past, with most cases typically presenting in people who had travelled overseas.

Testing was conducted and monitoring took place to determine where the outbreak was stemming from. The investigation involved taking 2,072 samples from egg production businesses and testing eggs and environmental samples. The results from the testing showed that Salmonella Enteritidis was on 13 properties that were interconnected through people, eggs and/or equipment.

The result was six food recalls at the consumer level from properties affected in NSW, and one consumer level recall in Victoria. The report states that surveillance and monitoring of NSW egg farms is slated to continue throughout 2020.

Decrease in Listeria prevalence in melons

The melon industry in Australia, particularly the rockmelon industry, has been linked to food-borne illness outbreaks of Listeria in recent years. The report states that listeriosis cases in New South Wales has actually declined sharply as of late, which is being attributed to the improved food safety measures that have been put in place in the Australian melon industry.

During the period of November 2018 and April 2019, the New South Wales Department of Primary Industries (NSW DPI) conducted food safety training workshops for rockmelon growers in NSW. NSW DPI also conducted sampling of melon harvests and packhouse environments to make sure that melon growers were following food safety protocols.

Verification findings

Concerns about Campylobacter and Salmonella on poultry

Campylobacter and Salmonella infections are both significant health concerns for Australians. In order to monitor the prevalence of these two food-borne pathogens, the raw poultry verification program gathers ongoing data on their prevalence and levels in raw poultry.

The report states that during the period of July 2018 and June 2019, samples were taken from raw poultry including 196 from whole chickens/chicken portions from processing plants, and 312 chicken portions from retail facilities. The samples were tested for the presence of Campylobacter and Salmonella.

The results for processing plants:


  • detected in 21.4% of samples
  • 9.2% of samples had quantifiable levels


  • detected in 86.7% of samples
  • 1.5% of samples had quantifiable levels

The results for retail facilities:


  • detected in 25.8% of samples
  • 1.7% of samples had quantifiable levels


  • detected in 89.9% of samples
  • 6.4% of samples had quantifiable levels

Research findings

Investigating algal biotoxins in wild harvest shellfish

There are other types of food-borne pathogens that are not as well known as Listeria, Salmonella or Campylobacter. The report touches on how some algae produce toxic compounds that can then accumulate in certain types of fish, particularly filter-feeding bivalve shellfish. The concern is that the toxic compounds can be harmful to humans if they are consumed by eating the shellfish.

The NSW Food Authority conducted testing between 2018 and 2019 which involved taking samples from pipis which are a type of shellfish group. There were 76 samples taken and they were tested for three different types of algae toxin groups which were amnesic shellfish toxins, paralytic shellfish toxins and diarrhetic shellfish toxins. The results revealed that diarrhetic shellfish toxins were detected in 13 of the 76 samples.

The NSW Food Authority will continue to investigate the health concerns around algae toxins in harvest shellfish in the 2019-2020 fiscal year.

Research – Persistent contamination of raw milk by Campylobacter jejuni ST-883


Raw Milk Food Safety KSW FoodworldCampylobacter kswfoodworld

Campylobacter jejuni has caused several campylobacteriosis outbreaks via raw milk consumption. This study reports follow-up of a milk-borne campylobacteriosis outbreak that revealed persistent C. jejuni contamination of bulk tank milk for seven months or longer. Only the outbreak-causing strain, representing sequence type (ST) 883, was isolated from milk, although other C. jejuni STs were also isolated from the farm. We hypothesized that the outbreak strain harbors features that aid its environmental transmission or survival in milk. To identify such phenotypic features, the outbreak strain was characterized for survival in refrigerated raw milk and in aerobic broth culture by plate counting and for biofilm formation on microplates by crystal violet staining and quantification. Furthermore, whole-genome sequences were studied for such genotypic features. For comparison, we characterized isolates representing other STs from the same farm and an ST-883 isolate that persisted on another dairy farm, but was not isolated from bulk tank milk. With high inocula (105 CFU/ml), ST-883 strains survived in refrigerated raw milk longer (4-6 days) than the other strains (≤3 days), but the outbreak strain showed no outperformance among ST-883 strains. This suggests that ST-883 strains may share features that aid their survival in milk, but other mechanisms are required for persistence in milk. No correlation was observed between survival in refrigerated milk and aerotolerance. The outbreak strain formed a biofilm, offering a potential explanation for persistence in milk. Whether biofilm formation was affected by pTet-like genomic element and phase-variable genes encoding capsular methyltransferase and cytochrome C551 peroxidase warrants further study. This study suggests a phenotypic target candidate for interventions and genetic markers for the phenotype, which should be investigated further with the final aim of developing control strategies against C. jejuni infections.

RASFF Alerts – Bacillus cereus – Food Supplements

European Food Alerts


Bacillus cereus (up to 370 000 CFU/g) in and unauthorised irradiation of food supplement from Sweden in Finland


Bacillus cereus (up to 160 000 CFU/g) and unauthorised substance magnesium orotate in food supplement from Sweden in Finland


Bacillus cereus (between 49000 and 800000 CFU/g) in food supplement from Sweden in Finland

New Zealand – Shellfish biotoxin alert extended for North Island west coast, including Raglan


The Ministry for Primary Industries today extended the current public health warning against collecting shellfish from the west coast of the North Island. The warning now extends from South Head (Manukau Harbour entrance) to Tirua Point (south of Kawhia Harbour).

Paralytic Shellfish Poisoning (PSP) toxins have been detected in shellfish from the Kawhia Harbour above the safe limit set by MPI.

The other public health warning for Hawke’s Bay remains in place.

Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.

Note, 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:

  • numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
  • difficulty swallowing or breathing
  • dizziness
  • headache
  • nausea
  • vomiting
  • diarrhoea
  • paralysis and respiratory failure and in severe cases, death.

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.

Switzerland – Cheese firm in Switzerland investigated over Listeria link

Cheese firm in Switzerland investigated over Listeria link

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