RASFF – histamine (1344 mg/kg – ppm) in frozen albacore tuna (Thunnus alalunga) from Vietnam, via Spain, processed in France in France
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Category Archives: Food Toxin
RASFF Alerts – Amnesic Shellfish Poisoning (ASP) – Mussels
USA – E.coli O103 Outbreak Updates
K2D Foods Recalls Raw Ground Beef Products Due to Possible E. coli O103 Contamination
Grant Park Packing Recalls Raw Ground Beef Products Due to Possible E. coli O103 Contamination
The ground beef E. coli O103 outbreak has now sickened at least 156 people in 10 states. according to the Centers for Disease Control and Prevention (CDC). Twenty people are hospitalized because they are so ill. UPDATE: K2D Foods has recalled more than 100,000 pounds of ground beef for possible E. coli O103 contamination. But the recall notice states that “At this time, there is no definitive link between this positive product and the ongoing E. coli O103 outbreak.”
Posted in E.coli, E.coli O103, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Uncategorized
RASFF Alerts – Aflatoxin – Nutmeg – Peanuts – Dried Red Chillies
RASFF Alert – Ochratoxin A – Raisins
RASFF – ochratoxin A (15.49 µg/kg – ppb) in raisins from China in Poland
RASFF Alerts – STEC E.coli – Filet Americaine – Chilled Boneless Meat
RASFF – shigatoxin-producing Escherichia coli (stx +, eae + /25g) in filet americaine from Belgium in Belgium
RASFF – shigatoxin-producing Escherichia coli (O113: H21 – stx2+ /25g) in chilled boneless meat from Argentina in Germany
Research – Aflatoxins: a major threat to food safety
Aflatoxins are toxic and carcinogenic mycotoxins found in a range of agricultural products, particularly cereals and nuts. Of especial concern are potentially high levels of these mycotoxins in maize and peanuts, which form part of staple diets in many parts of Asia.
The major fungus producing aflatoxins is Aspergillus flavus. However, another fungus,Aspergillus parasiticus and a few other minor species of Aspergillus can also produce these toxins.
Aflatoxins in crops:
All cereal crops can contain aflatoxins. Intensive cropping practices and decreased genetic diversity in cereal crops probably contribute to increased preharvest infections of commodities with fungi that produce aflatoxins. Preharvest contamination of crops with aflatoxins occurs in the temperate and tropical regions.
The seeds in growth-stressed plants are the most susceptible to fungal invasion and aflatoxin production. Postharvest contamination occurs worldwide when conditions in the storage unit exist for the growth of Aflatoxigenic fungi. Aflatoxigenic fungi can grow in feedlot manure.
Insects spread the spores of aflatoxigenic fungi to plants and the fungi colonize areas of insect damage. The flower and silk in corn can be portals of entry for species of Aspergillus.
Insect damage, timing of irrigation or rain, relative humidity around the bolls, stage of maturity and variety of cotton can be factors in causing preharvest contamination of cottonseed with aflatoxins.
Australia – Timboon Brie Recall – E.coli
roduct information
Schulz Organic Farms Pty Ltd TA Timboon Dairy/Timboon Cheesery is conducting a recall of Timboon Brie. The product has been available for sale at Timboon Cheesery in Vic.
Use by 05-05-19
Problem
The recall is due to microbial E.coli contamination.
Food safety hazard
Food products contaminated with E.coli may cause illness if consumed.
Country of origin
Australia
What to do
Consumers should not eat this product. Any consumers concerned about their health should seek medical advice. Customers should return the product to the place of purchase for a full cash refund.
For further information please contact:
Timboon Cheesery 0491108328 www.timbooncheesery.com.au
USA – Outbreak of E. coli Infections – E.coli O103 STEC
Latest Outbreak Information
- A total of 109 people infected with the outbreak strain of E. coli O103 have been reported from six states.
- Seventeen people have been hospitalized. No cases of hemolytic uremic syndrome, a type of kidney failure, have been reported. No deaths have been reported.
- Preliminary epidemiologic information suggests that ground beef is the source of this outbreak.
- Ill people in this outbreak report eating ground beef at home and in restaurants.
- Traceback investigations are ongoing to determine the source of ground beef supplied to grocery stores and restaurant locations where ill people ate.
- At this time, no common supplier, distributor, or brand of ground beef has been identified.
- CDC is not recommending that consumers avoid eating ground beef at this time. Consumers and restaurants should handle ground beef safely and cook it thoroughly to avoid foodborne illness.
- At this time, CDC is not recommending that retailers stop serving or selling ground beef.
- This is a rapidly evolving investigation. We will provide updates as more information becomes available.
Posted in E.coli, E.coli O103, eae, 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 Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, STEC, STX 1, STX 2, Uncategorized, VTEC
Canada -Health unit pinpoints bacteria in Strathroy Portuguese Club food poisoning -Clostridium perfringens
Image CDC
The investigation gathered food samples from the event and stool samples from those who attended.
In lab reports, Clostridium perfringens enterotoxin turned up in two stool samples and Clostridium perfringens was found in a sample of roast beef — the former is what the latter bacteria turns into once digested.
“We did take other food samples… it was only the roast beef that came back growing bacteria,” said Mary Lou Albanese, the manager of infectious disease for the MLHU.
Albanese added that the bacteria is quick-moving, often making people ill within 12 hours after ingesting.
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