aflatoxins (B1 = 5.4; Tot. = 6.2 / B1 = 21; Tot. = 24 µg/kg – ppb) in groundnuts from Argentina in the Netherlands
aflatoxins (B1 = 48; Tot. = 53 / B1 = 489.2; Tot. = 562 µg/kg – ppb) in hazelnuts from Georgia in Bulgaria
aflatoxins (B1 = 12.77; Tot. = 13.5 µg/kg – ppb) in dried peppers from India in Spain
aflatoxins (B1 = 3.7 µg/kg – ppb) in peanut butter from the United States in Germany
aflatoxins (B1 = 24.53 µg/kg – ppb) in roasted salted pistachios from Turkey in Germany
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, RASFF
shigatoxin-producing Escherichia coli in veal meat from the Netherlands in the Netherlands
shigatoxin-producing Escherichia coli (O26 stx2+ eae+ /25g) in chilled filet americain from Belgium in Belgium
Posted in Bacterial Toxin, E.coli O26, 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, STEC, STEC E.coli, Toxin
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
A seafarer has died and many others taken ill following a food poisoning incident on a Precious Shipping bulker.
A jar of pickled bamboo shoots is said to be the source of the incident, which occurred earlier this month on the 34,000-dwt handysize bulker Lanna Naree (built 2012) in the Indian Ocean.
The chief cook passed away and up to 13 others were reported to have become unwell before the bulker could divert to Male in the Maldives.
Four crew members who did not eat the pickle suffered no ill effects.
Hashim said all seafarers who had shown symptoms were replaced in Male as a safety precaution.
“We are now in the process of getting this pickle analysed and reporting the same to the authorities so that action can be taken to avoid any such incident in the future,” Hashim said.
Posted in food contamination, food death, 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 recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Poisoning
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
Enniatins (ENN) are a group of emerging mycotoxins produced by species of the genus Fusarium. They have a cyclic hexadepsipeptide structure that has three d-2 hydrocarboxylic amino acids and three N-methylamino amino acids linked alternately.
Enniatins have been found predominantly in cereal grains, such as barley, corn, oats, wheat, and rice, but they have also been found in nuts, dried fruit, bananas, Chinese medicinal herbs, and river water. Up to 29 natural analogs of enniatins are known, but only seven (A, A1, A2, B, B1, B2 and B3) have been detected in cereals and their derivatives, and enniatins A, A1, B and B1 are the findings most frequently in food and feed.
Table 1 Functional groups that occupy the R positions in the figure and that determine enniatin.
| Enniatina | R1 | R2 | R3 | R4 | R5 | R6 |
| TO | sec -butyl | sec -butyl | sec -butyl | CH3 | CH3 | CH3 |
| A1 | iso- propyl | sec -butyl | sec -butyl | CH3 | CH3 | CH3 |
| A2 | iso- propyl | sec -butyl | iso- propyl | CH3 | CH3 | CH3 |
| B | iso- propyl | iso- propyl | iso- propyl | CH3 | CH3 | CH3 |
| B1 | iso- propyl | iso- propyl | sec -butyl | CH3 | CH3 | CH3 |
| B2 | iso- propyl | iso- propyl | iso- propyl | H | CH3 | CH3 |
| B3 | iso- propyl | iso- propyl | iso- propyl | H | H | CH3 |
| B4 | iso- propyl | iso- propyl | iso -butyl | CH3 | CH3 | CH3 |
| Beauvericin | benzyl | benzyl | benzyl | CH3 | CH3 | CH3 |
Since they originate from the same fungal species, enniatins are found concomitantly in food with other Fusarium mycotoxins , such as deoxynivalenol, moniliformin and fumonisins, and especially with beauvericin, another mycotoxin of emerging interest, since, in addition, it also shares the hexadipepsidic structure. This coincidence of origin and structural means that beauvericin is grouped analytically and toxicologically with the enniatins. Furthermore, analytical data show a high concomitance between enniatins and beauvericin in cereal grains.
As many as 40 people fell ill after consuming food at a public gathering in Madhya Pradesh’s Gwalior on Friday. Out of these, four persons were shifted to the hospital after their food poisoning due to having food at the event in Bamor village got worse.
However, those hospitalised are said to be stable. An official said said a survey will be conducted in the village.
“Four persons were shifted to hospital after their condition deteriorated. They are stable now. It was a case of food poisoning. A team will conduct survey in the village,” said CMHO, Gwalior.
| Summary | |
|---|---|
| Category 1: | For Action |
| Alert Notification: | 2021.19 |
| Product: | Zena Moringa Powder; pack size: 100g |
| Batch Code: | Best before date: 31/12/2023 |
| Country Of Origin: | Senegal |
Unidex B.V. is recalling Zena Moringa Powder due to the presence of Salmonella. The presence of Salmonella may make this product unsafe to consume. A point-of-sale recall notice will be displayed in stores supplied with the product.
People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Retailers are requested to remove the product from sale and to display a point-of-sale recall notice in stores where the product was sold.
Consumers are advised not to consume the product
There is low awareness of Campylobacter and its impact despite it being the main cause of food poisoning in the UK, according to a project on how people perceive food-related risks.
Results come from a survey by Kantar Public and analysis at the Food Standards Agency (FSA). The study was online and had 1,194 participants in March 2017 but results were only published this month.
The objective was to improve the FSA’s understanding of consumer perceptions on food risk. This could help develop the targeting, messaging and effectiveness of communication with the public, researchers said.
Consumer risk perception on 17 topics identified by FSA and Food Standards Scotland (FSS) including E. coli O157, food allergens, chemicals in food, Campylobacter, norovirus, pesticides, and radioactivity in food were measured.
Posted in Campylobacter, E.coli O157, E.coli O157:H7, food contamination, Food Hazard, 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, Food Toxin, Norovirus, Research
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