aflatoxins (B1 = 10; Tot. = 23 µg/kg – ppb) in almonds from the United States in Spain
aflatoxins (B1 = 15.6; Tot. = 22 µg/kg – ppb) in dried figs from Turkey in Denmark
aflatoxins (B1 = 110; Tot. = 120 µg/kg – ppb) in organic pistachio kernels from Turkey in the Netherlands
aflatoxins (B1 = 30; Tot. = 33 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands
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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Toxin
Posted in food contamination, Food Hazard, 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 Virus, Hepatitis A, microbial contamination, Microbiology, RASFF, Virus
high count of Escherichia coli (1300000 CFU/g) in raw milk sheep’s cheese from Portugal in France
Posted in E.coli, food contamination, Food Hazard, 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, Raw Milk, raw milk cheese
Diarrhoeic Shellfish Poisoning (DSP) toxins – okadaic acid (96.5 µg/kg – ppb) in frozen shelled mussels from Spain in France
Posted in Algal Toxin, Diarrhoeic Shellfish Poisoning, DSP, 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 Testing, Food Toxin, okadaic acid, RASFF
Salmonella enterica ser. Münster (presence /25g) in paprika powder from China in Spain
Salmonella (presence /25g) in pepper from Brazil in Spain
Salmonella enterica ser. Newport (presence /25g) in frozen chicken elements from Poland in Poland
Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken elements from Poland in Poland
Salmonella enterica ser. Mbandaka (presence /150g) in egg yolk powder from Poland in Sweden
Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken legs from Poland in France
Salmonella (present /25g) in black pepper from Brazil in the Netherlands
Salmonella (present /10g) in chilled beef merguez sausages from Belgium in Belgium
Salmonella enterica ser. Infantis (presence /25g) in frozen chicken breast fillets from Poland in Estonia
Salmonella group C (presence /25g) in chilled chicken broiler thighs and breast steaks from Poland in Lithuania
Posted in food contamination, Food Hazard, 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, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Eggs, Salmonella Poland
Brothers Stewart Parnell, 66, and Michael Parnell, 62, have, respectively, another 18 and 11 years to serve in federal prisons for their 2014 jury convictions involving Peanut Corporation of America (PCA).
But with so-called “2255” evidentiary hearings now scheduled, on April 20 for Michal and on May 25 for Stewart, the early release of both men is a possible outcome. Their trial was in relation to a deadly Salmonella outbreak traced to their peanut products.
By getting evidentiary hearings on their motions to “Vacate, Set Aside, or Correct” their sentences, the Parnells have secured something many others do not get.
United States Magistrate Judge Thomas Q. Langstaff has agreed to hear the motions in the same Albany, GA, courthouse where the Parnells were convicted and sentenced.
Posted in Death, food contamination, food death, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Temperature Abuse, Food Testing, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Uncategorized
Scombrotoxin fish poisoning (SFP) is caused by the ingestion of certain fish species with elevated levels of histamine due to decomposition. In the fall of 2019, the Food and Drug Administration (FDA) was notified of 51 SFP illnesses including two hospitalizations from 11 states through consumer complaints received by FDA’s Consumer Complaint System or directly from state partners. A case was defined as an individual who experienced a histamine-type reaction after consumption of tuna imported from Vietnam and an illness onset between August 14, 2019 and November 24, 2019. A traceback investigation was initiated at 19 points-of-service (POS) to identify a common tuna source. FDA and state partners collected a total of 34 product samples throughout the distribution chain including from a case patient’s home, POS, distributors, or at the port of entry. Samples were analyzed by sensory evaluation and/or chemical testing for the presence of histamine. Cases reported exposure to tuna imported from Vietnam. The traceback investigation identified two Vietnamese firms as the sources of the tuna. Twenty-nine samples were confirmed as decomposed by sensory evaluation and/or positive for the presence of elevated levels of histamine by chemical testing. Both Vietnamese firms were placed on Import Alert. Seven U.S. firms and one Vietnamese firm initiated voluntary recalls. FDA released public communication naming the U.S. importers to help suppliers and distributors to identify the product and as a result, effectuate the foreign firm’s recall. This SFP outbreak investigation highlights the complexities of the federal outbreak response, specifically related to imported food. Imported foods present cultural considerations that need to be addressed during outbreak response when timing is critical. Furthermore, collaborating with countries where confidentiality agreements are not in place can limit information sharing and the speed of public health response efforts.
Posted in FDA, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Technology, Food Temperature Abuse, Food Testing, Food Toxin, Scombroid, scombroid poisoning
The recall is due to microbial (Listeria monocytogenes) contamination.
Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.
Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.
For more information, consumers can contact Bellarine Smokehouse on 0434 229 680.
Independent food retailers including IGAs and direct to consumers from Bellarine Smokehouse
Food Standards Australia New Zealand is the coordinating agency for this recall.
Posted in food contamination, food handler, 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, microbial contamination, Microbiology
Foodborne parasitic diseases are often neglected in various food safety control systems, even though they can create severe human health problems. Because the production and monetary losses associated with them are often not visible, and the infected animals often show no signs, they are very difficult to detect. Different types of parasitic diseases can be transmitted to humans from pork, fish, freshwater crustaceans, vegetables, eggs of tapeworms and protozoa. The risks associated with all of them can, however, be avoided through the application of good hygiene, farming and fishing practices, and with the promotion of the community awareness. For example, the promotion of a participatory approach and the development of training packages for food businesses operators would be beneficial in raising awareness within the community. Basic information regarding the how the parasites are transmitted and their effects, and any and all preventive measure that each person can take should be included in communication topics. Food safety authorities can play an important part by using the guidance provided by Codex Alimentarius regarding animal production, food processing, and meat inspection. Furthermore, the development of networks of authorities committed to addressing the problem, would help prevent and control the spread of parasitic diseases.
