|
12/23/2020 |
11 |
Not Yet Identified |
|
|
1/13/2021 |
10 |
Salmonella Miami |
Not Yet Identified |
|
2/17/2021 |
14 |
E. coli O157:H7 |
Not Yet Identified |
|
2/17/2021 |
15 |
Hispanic-style fresh and soft cheese |
KSWFoodWorld
Category Archives: Food Toxin
USA – CORE Investigation Table – Updates
Posted in CORE Investigation Table, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, 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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Research, Salmonella, Uncategorized
RASFF Alerts – Aflatoxin – Hazlenut Kernels – Roasted Pistachios in Shell – Dried Figs – Spice Mix
aflatoxins (B1 = 12.8; Tot. = 14 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria
aflatoxins (B1 = 66; Tot. = 75 µg/kg – ppb) in roasted pistachios in shell from Turkey in France
aflatoxins (B1 = 44; Tot. = 47 / B1 = 52; Tot. = 60 µg/kg – ppb) in dried figs from Turkey in France
aflatoxins (B1 = 8 µg/kg – ppb) in spice mix from Pakistan in Denmark
aflatoxins (B1 = 31; Tot. = 34 µg/kg – ppb) in dried figs from Turkey in France
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, Toxin
RASFF Alert – E.coli – Live Mussels
too high count of Escherichia coli (up to 3500 MPN/100g) in live mussels (Mytilus galloprovincialis) from Spain in Italy
RASFF Alert – Histamine – Anchovy Fillets in Sunflower Oil
histamine (517.1 mg/kg – ppm) in anchovy fillets in sunflower oil from Italy, with raw material from Croatia it Italy
RASFF Alert – Ochratoxin A – Chilli Seasoning
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 Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
Research – 10 common food safety mistakes
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.
- Folks older than 65 and younger than 5, pregnant women, and people who have health issues or weakened immune systems are at higher risk of food poisoning. Foods to avoid: undercooked or raw food items, unpasteurized milks and juices, and soft cheeses.
- Did you wash your hands? If the answer is “no,” drop that food you’re handling and wash your hands for 20 seconds with soap and hot water. Wash them again once you’ve finished preparing the food.
- Don’t wash raw meat, chicken or turkey. This spreads germs to your sink, countertops and other kitchen surfaces. Cooking these foods to the proper temperature will kill any germs.
- On the other hand, you should wash fruits and veggies under running water before you cook with them – even if you’re going to peel them. Germs on the skin of these foods can transfer when they’re cut or peeled.
- Before you put cooked meat on a plate, ask yourself: Did the same plate hold the raw meat? If so, you risk spreading germs from the raw meat juices to your cooked food. Get a new plate.
- Cook food at a high enough temperature to kill all germs:
- 145° F for beef, pork, veal, lamb, ham and seafood
- 160° F for ground meats
- 165° F for poultry, leftovers and casseroles
- Help eliminate E. coli, salmonella and other bacteria risks by cooking or baking flour and eggs thoroughly.
- Not sure if that leftover food is safe to eat? Check a storage time chart to see how long you can safely store food.
- If you typically thaw or marinate food items on your kitchen counter, don’t. This can spread germs quickly. Get in the habit of thawing food in the refrigerator, in cold water or in the microwave, and always marinate food in the fridge.
- Don’t let food sit out. Germs can grow in perishable foods, so put food in the fridge within two hours or throw it out.
Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak
Bangladesh- Over 200 Ansar members treated for food poisoning
Over 200 members of Bangladesh Ansar and VDP were hospitalised after they fell sick eating lunch at their 41st national convention at Ansar-VDP academy in Shafiur, Gazipur.
The victims said that they started feeling sick after eating the lunch they were served on Saturday following their national convention.
The 100-bed hospital inside the academy overflowed with patients by night and doctors rushed to the barracks for treating those, who could not get a place at the hospital.
‘Many Ansar members fell sick because of food poisoning,’ said Mehnaz Tabassum, public relations officer of Ansar.
Belgium – Marigold – ‘GROUND EGUSI’ melon seeds (80g, 160g and 500g) – Aflatoxin
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
Ireland – Recall of Two Batches of SuperValu Yellowfin Tuna Steaks Due to Possible Presence of Histamine
Monday, 15 February 2021
| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2021.17 |
| Product: | SuperValu Signature Taste Line Caught Yellowfin Tuna Steaks; pack size: 240g |
| Batch Code: | Use-by dates: 16/02/2021 and 17/02/2021 |
| Country Of Origin: | Unknown |
Message:
As a precaution, Supervalu is recalling the above two batches of its Signature Taste Yellowfin Tuna Steaks due to the possible presence of elevated histamine levels. In some people, elevated levels of histamine can cause symptoms which are similar to those of an allergic reaction. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.
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 Testing, Food Toxin, FSAI, Histamine, microbial contamination, Microbiology
Singapore – Suspension of Hooi Kee Eating House’s Food Business Operations – Salmonella
Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, 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 Toxin, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella
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