hepatitis A virus (presence /2g) in live mussels (Mytilus galloprovincialis) from Italy in Italy
hepatitis A virus (presence /25g) in dried tomatoes from Turkey in Greece
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Category Archives: Food Testing
RASFF Alert – Clostridium Sulphite Reducer – Organic Canned White Sausages
Clostridium sulphite reducer (2.8x10E7 CFU/g) in organic canned white sausages from Germany in Germany
Posted in Bacteria, bacterial contamination, Clostridium perfringens, Clostridium Sulphite Reducer, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Spores, SRC
RASFF Alert – Foodborne Outbreak – Histamine – Chilled Tuna
foodborne outbreak suspected to be caused by and histamine (434 mg/kg – ppm) in chilled tuna (Thunnus albacares) from Sri Lanka, via France in Belgium
Posted in bacterial contamination, food contamination, 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 Temperature Abuse, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Histamine, microbial contamination, Microbiology, RASFF
RASFF Alert – Foodborne Outbreak -Salmonella – Fuet Sausage
foodborne outbreak suspected (Salmonellosis) to be caused by fuet sausage from Spain in France
Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, RASFF, Salmonella
RASFF Alerts – Norovirus – Frozen Berry Mix
norovirus (GI /25g) in frozen berry mix from the Netherlands in Germany
norovirus (GI /25g) in frozen red berry mix from Germany in Italy
Posted in cross contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Food Virus, microbial contamination, Microbiology, Norovirus, Virus
RASFF Alerts – Salmonella – Sesame Seeds – Chicken Thighs – Minced Beef – Chicken Quarters – Chicken Wings – Chicken Breast – Minced Veal – Beef Strips – Betel Leaves – Salad made of Rice, Vegetables, Eggs and Tuna – Eggs – Poultry Kebabs – Pepper – Black Pepper – Turkey Rump
Salmonella (presence /25g) in hulled sesame seeds from Nigeria in Greece
Salmonella (presence /25g) in frozen chicken thighs from the Netherlands in Netherlands
Salmonella enterica ser. Infantis (presence /25g) in chilled minced beef from the Netherlands, with raw material from Hungary in Sweden
Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken quarters from Poland in Poland
Salmonella group C1 (presence /25g) in chicken wings from Poland in Poland
Salmonella enterica ser. Infantis (presence /25g) in chilled chicken breast fillets from the Netherlands in the UK
Salmonella enterica ser. Infantis (presence /25g) in frozen chicken thigh meat boneless skinless from Poland in Estonia
Salmonella enterica ser. Infantis (in 2 out of 5 samples /25g) in frozen chicken broiler thighs from Hungary in Lithuania
Salmonella (presence /25g) in frozen beef strips from Germany in Germany
Salmonella (4 of 5 samples /25g) in betel leaves from Thailand in the UK
Salmonella (presence /25g) in betel leaves from Thailand in the UK
Salmonella (2 out of 5 samples /25g) and too high count of Escherichia coli (1200 CFU/g) in betel leaves from Thailand in the UK
Salmonella (presence /25g) in chilled salad made of rice, vegetables, eggs and tuna from France in France
Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken thighs from Poland in Poland
suspicion of Salmonella enterica ser. Enteritidis (found on egg shells /25g) in eggs from Poland in Poland
Salmonella enterica ser. Typhimurium (in 4 out of 5 samples /25g) in chilled chicken meat from Poland in Poland
Salmonella (in 3 out of 5 samples /25g) in frozen poultry kebab from Belgium in Belgium
Salmonella enterica ser. Agona (presence /25g) and Salmonella enterica ser. Soerenga (presence /25g) in pepper from Brazil in Germany
Salmonella enterica ser. Abaetetuba (presence /25g) and Salmonella enterica ser. Sandiego (presence /25g) in black pepper from Brazil in Germany
Salmonella (presence /25g), Salmonella enterica ser. Enteritidis (presence /25g) and Salmonella enterica ser. Newport (presence /25g) in skinless boneless chicken fillets from Poland in Italy
Salmonella enterica ser. Indiana (in 2 out of 5 samples /25g) and Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (in 3 out of 5 samples /25g) in frozen turkey rump from France in France
Salmonella (presence /25g) in sesame seeds from India in the Netherlands
Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the Netherlands
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Salmonella, Salmonella Betel Leaves, Salmonella in Black Pepper, Salmonella in Chicken, Salmonella in Eggs, Salmonella Sesame Seeds
RASFF Alerts – Aflatoxin – Groundnuts – Roasted Pistachios – Peanut Butter – Red Rice – Black Pepper – Flavour Coated Groundnuts – Peanuts – Spice Mix – Pistachios – Basmati Rice
As I have been on annual leave I have covered the last two weeks RASFF Alerts.
aflatoxins (B1 = 29; Tot. = 51 µg/kg – ppb) in groundnuts from Argentina in the Netherlands
aflatoxins (Tot. = 16.12 µg/kg – ppb) in roasted and salted pistachio kernels from Turkey in Germany
aflatoxins (B1 = 8.3; Tot. = 9.6 µg/kg – ppb) in peanut butter from the United Kingdom in Ireland
aflatoxins (B1 = 8.9; Tot. = 11 µg/kg – ppb) and ochratoxin A (10.3 µg/kg – ppb) in red rice from Sri Lanka in Switzerland
aflatoxins (B1 = 14.7; Tot. = 20.1 µg/kg – ppb) in black pepper from Nigeria in Belgium
aflatoxins (B1 = 5.6 µg/kg – ppb) in blanched groundnuts from India in the Netherlands
aflatoxins (B1 = 3.8; Tot. = 4 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands
aflatoxins (B1 = 5.7; Tot. = 22 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands
aflatoxins (B1 = 3.4; Tot. = 3.8 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands
aflatoxins (B1 = 26.3; Tot. = 29.8 µg/kg – ppb) in flavoured coated groundnuts from Germany in Finland
aflatoxins (B1 = 5.4 µg/kg – ppb) in flavoured groundnuts from Germany in Finland
aflatoxins (B1 = 3.1; Tot. = 3.9 µg/kg – ppb) in peanuts with shell from India in Spain
aflatoxins (B1 = 5; Tot. = 5 µg/kg – ppb) in groundnuts from China, via Germany in the Netherlands
aflatoxins (B1 = 8.6; Tot. = 10.0 µg/kg – ppb) in dry roasted cocktail peanuts from Nigeria in the UK
aflatoxins (B1 = 6.6; Tot. = 6.6 µg/kg – ppb) in spice mix from Pakistan in Ireland
aflatoxins (B1 = 9.8; Tot. = 11.1 µg/kg – ppb) in spice mix from Pakistan in Ireland
aflatoxins (B1 = 15.8; Tot. = 17.4 µg/kg – ppb) in inshell pistachios from Iran in Greece
aflatoxins (B1 = 4.6; Tot. = 4.6 µg/kg – ppb) in basmati rice from Pakistan in Greece
aflatoxins (B1 = 94; Tot. = 101 µg/kg – ppb) in pistachios from Iran in Spain
Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Toxin, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin
RASFF Alerts – Animal Feed – Spoilage – Beef Tripe – Enterobacteriaceae – Fish Meal – Salmonella – Dried Calf Gullets – Toasted Soya Bean
As I have been on annual leave i have covered the last two weeks RASFF Alerts.
spoilage of beef tripe treats for dogs from Turkey in the UK
high count of Enterobacteriaceae (10^3 CFU/g) in fish meal from Chile in Spain
Salmonella (present /125g) in dried calf gullets from Poland in Germany
Salmonella enterica ser. Agona (presence /25g) in toasted soy bean from Belgium in Belgium
Denmark – Outbreak of Hepatitis A in Denmark
The Statens Serum Institut is investigating an outbreak of contagious hepatitis caused by infections with the hepatitis A virus. The source of the infection is still unknown.
| Region | Number of patients |
|---|---|
| The capital | 3 |
| Zealand | 5 |
| Southern Denmark | 0 |
| Central Jutland | 3 |
| North Jutland | 3 |
| Total | 14 |
Tracking the source
To investigate the source of the outbreak, the Statens Serum Institut interviews the patients in relation to uncovering how they have become ill. The initial interviews have shown that the patients have not been out traveling, do not know each other and that they had not participated in joint events. It therefore suggests that the source of infection is a common food that has been sold throughout the country. The outbreak is being investigated in collaboration with the Danish Veterinary and Food Administration and the DTU Food Institute.
Posted in food bourne outbreak, food contamination, food handler, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, foodborne outbreak, foodbourne outbreak, Hepatitis A, microbial contamination, Microbiology, Virus
Denmark – Outbreak of Salmonella Strathcona in Denmark
From May to August 2020, 23 people are registered with a special type of salmonella in Denmark. The outbreak is being investigated to pinpoint the source of the infection and stop the outbreak.
Interviews with the affected persons show that they had not been traveling in the period before they became ill, they did not know each other, and they had not participated in joint events. This suggests that it is a common food that has been sold throughout the country that is the source of infection.
Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, microbial contamination, Microbiology, Salmonella
