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In its updated leaflet, the German Federal Institute for Risk Assessment (BfR) provides recommendations for the preparation of meals in communal facilities that regularly cater for particularly vulnerable groups of people.
Foodborne infections particularly endanger young children, pregnant women and very old or sick people. “Errors in the selection and preparation of food can have serious consequences for particularly vulnerable people and even lead to death,” says Professor Dr. Dr. Andreas Hensel, President of the German Federal Institute for Risk Assessment (BfR). “With the BfR leaflet “Safe Food”, we would like to support community facilities in serving safe food to these particularly sensitive groups of people as well.”
Link to the leaflet:
(2.7 MB)Foodborne illness can occur when pathogens enter commercial kitchens via raw ingredients or infected staff, are spread by hygiene failures in kitchens, and enter prepared foods. Temperature errors contribute to the survival and multiplication of pathogens in food.
Avoiding pathogens such as salmonella or listeria is particularly important when catering for sensitive individuals. Good hygiene and the right choice of ingredients and recipes reduce foodborne infections. Adequate food quality, proper storage and preparation of food, and staff training are also essential.
Fruit and vegetables should be washed thoroughly and peeled if possible. Low-acid fruit, vegetables and leafy salads must be eaten immediately after cutting or should be kept in the refrigerator until consumption. To protect against listeriosis, it may be advisable to reheat raw, but also already heated, ready-to-eat food before serving.
Most pathogens are killed when the food is heated to 72 degrees for at least two minutes in all parts during cooking. This requirement should be followed to prepare safe food.
While bacteria are killed when heated, bacterial spores can survive high temperatures. Such spores are able to germinate and the vegetative bacteria can multiply and form toxins. Keeping food hot until it is served at a minimum of 60 degrees on all parts of the heated food can prevent spores from germinating and bacteria from multiplying.
Establishments that regularly cater for particularly vulnerable persons have a special responsibility when selecting their staff. They should be competent, experienced and regularly trained.
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Farm of Assonleville recalled
Product: Apple juice (3l) of the Dupigny brand.
Problem: too high patulin content.
In agreement with the AFSCA, the Ferme d’Assonleville is withdrawing the product Apple juice (3l) of the Dupigny brand from sale and is recalling it to consumers. The product contains too high a patulin content.
The Ferme d’Assonleville asks its customers not to consume this product and to contact the farm of Assonleville at info@pressoir.net mentioning the quantity purchased and attaching a photo of the products.
Despite our vigilance and the steps taken, 6 pouch-ups of 3L were sold to consumers in 1 point of sale.
Product description
– Product name: Apple juice
– Brand: DUPIGNY
– Date of minimum durability (DDM) (“
Best before (or end)”) : 07/26/2022 – Lot number: 04B21JOP – 00
– Sales period: from 02/15/2021 to 23 / 02/2021
– Type of packaging: Pouch Up 3l
– Weight: 3l
The product has been distributed by the Proxy Ferrières store (Rue Pré du Fa 6a, 4190 Ferrières).
For any further information , contact:
La ferme d’Assonleville with email: info@pressoir.net
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histamine (up to 974 mg/kg – ppm) in chilled tuna fillets in olive oil from Thailand in Germany
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, RASFF
The drink will foam over strongly when opened because it ferments. The fermentation can break the bottle. The drink is no longer non-alcoholic.
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Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin
Did I cook that long enough? I’m supposed to rinse off chicken when I take it out of the package, right? Eating raw cookie dough won’t really make me sick.
These are just some of the food safety mistakes people make. Help prevent foodborne illnesses by follow these guidelines from the Centers for Disease Control and Prevention.
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Recall of Marigold
Product: ‘GROUND EGUSI’ melon seeds (80g, 160g and 500g) of the MARIGOLD brand.
Problem: too high aflatoxin content.
In agreement with the AFSCA, MARIGOLD is withdrawing from sale the ‘GROUND EGUSI’ melon seeds (80g, 160g and 500g) of the MARIGOLD brand and is recalling this product to consumers because of an excessively high aflatoxin content.
MARIGOLD asks its customers not to consume this product and to return it to the point of sale where it was purchased, where they will be reimbursed.
Product description
• Product name: GROUND EGUSI (melon seeds)
• Brand: MARIGOLD
• Expiry date (DDM): 12/2021
• Lots: 280520/01 – 231020/02 – 230920/02 – 231120/03
• Packaging : transparent plastic jar
• Weight: 80g, 160g and 500g
For any further information, contact MARIGOLD: emmajufo@gmail.com
Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Uncategorized
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