At least 21 people in New Hampshire have fallen ill with Salmonella in an outbreak connected to Joey’s Jerky brand chicken jerky, a product made for dogs. The product has been voluntarily recalled by the manufacturer, Kritters Kitchen Kreations.
The contaminated jerky was sold at the following six stores in New Hampshire: America’s Pet in Hudson, Blue Seal in Bow, K9 Kaos in Dover, Osborne’s Agway in Concord, Sandy’s Pet Food Center in Concord and The Yellow Dogs Barn in Barrington.
RASFF – Aflatoxins (B1 = 6.3; Tot. = 15.42 / B1 = 14.77; Tot. = 35.98 µg/kg – ppb) in hazelnut kernels from Turkey in Norway
RASFF – Aflatoxins (B1 = 69; Tot. = 79 / B1 = 23.3; Tot. = 26 µg/kg – ppb) in pistachios from Turkey in Belgium
RASFF – Ochratoxin A (10.2 µg/kg – ppb) in red grape juice from Turkey in Lithuania
RASFF -Ochratoxin A (16 µg/kg – ppb) in red grape juice from Turkey in Lithuania
RASFF -Aflatoxins (B1 = 17.0; Tot. = 19.9 µg/kg – ppb) in groundnuts with shell from China in Germany
RASFF – Aflatoxins (B1 = 5.9; Tot. = 22.2 µg/kg – ppb) in groundnuts with shell from China in Germany
RASFF – Aflatoxins (B1 = 37.7; Tot. = 60 µg/kg – ppb) in peanut butter from Senegal in Belgium
RASFF – aflatoxins (B1 = 21.7; Tot. = 68.9 µg/kg – ppb) in groundnuts with shell from China in Germany
RASFF – Aflatoxins (B1 = 115.8 / B1 = 4.4 µg/kg – ppb) in groundnuts with shell from China in Germany
The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the oysters and clams described below because they may be contaminated with Vibrio parahaemolyticus.
Consumers who are unsure if they have purchased affected oysters or clams should contact their retailer.
The Canadian importers are voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recalls.
The Connecticut Department of Agriculture announced a recall of oysters and clams from certain harvest areas, reporting that they were implicated in a number of illnesses in the US. There have been no reported illnesses associated with the consumption of these oysters and clams in Canada. More information on the US recall is available at http://www.ct.gov/doag/cwp/view.asp?Q=529440&A=1401.
Grant County Health Department officials are waiting on state lab test results to determine whether norovirus was behind the outbreak of more than two dozen people who were sickened in John Day, OR, this past week.
According to an Aug. 5 story in the Blue Mountain Eagle, health officials suspected that the illness could have been transmitted between July 27 and Aug. 3 at the Snaffle Bit Restaurant. The owner of the restaurant was reportedly cooperating with the county and taking steps to prevent any other illness outbreaks.
As of August 6, 2013, at least 33 people who ate at the Federico’s Mexican Restaurant in the West Valley outside of Phoenix, Arizona have fallen ill with E. coli infections. According to news reports, 15 cases were hospitalised.
For the third time in 20 months, a raw milk Campylobacter outbreak has been associated with The Family Cow farm in Chambersburg, Pennsylvania. Two people who consumed raw milk form the farm have confirmed cases of Campylobacter infection, called campylobacteriosis, according to Pennsylvania health officials. The farm has stopped selling raw milk while the investigation is pending.
RASFF -Shigatoxin-producing Escherichia coli (presence /25g) in chilled boneless beaf meat from Argentina in the Netherlands
RASFF – Shigatoxin-producing Escherichia coli in chilled boneless beef meat from Argentina in the Netherlands
RASFF -Shigatoxin-producing Escherichia coli (presence /25g) in chilled boneless beef meat from Argentina in the Netherlands
RASFF -Shigatoxin-producing Escherichia coli (presence /25g) in frozen boneless beef meat from Brazil in Italy
RASFF -Shigatoxin-producing Escherichia coli in chilled boneless beef from Argentina in the Netherlands
RASFF -Shigatoxin-producing Escherichia coli in frozen deer meat from Austria in Italy
RASFF -Shigatoxin-producing Escherichia coli in chilled beef from Argentina in the Netherlands
RASFF – Shigatoxin-producing Escherichia coli (presence /25g) in chilled boneless beef from Brazil in the Netherlands
Posted in Bacteria, E.coli, EHEC, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, RASFF, Recall, Shigatoxin
Tagged beef meat, boneless beef, deer meat, escherichia coli
RASFF – Aflatoxins (B1 = 4.79; Tot. = 5.48 µg/kg – ppb) in groundnuts with shell from China in Spain
RASFF – Aflatoxins (Tot. = 18 µg/kg – ppb) in peanuts in shell from China in France
RASFF – Aflatoxins (B1 = 12.7 µg/kg – ppb) in dried figs from Turkey in France
RASFF -Aflatoxins (B1 = 22; Tot. = 65 µg/kg – ppb) in cayenne pepper powder from Ethiopia in Finland
RASFF -Aflatoxins (B1 = 10.2 µg/kg – ppb) in chilli powder from India in France
RASFF -Aflatoxins (Tot. = 8.3 µg/kg – ppb) in shelled peanuts from the United States in the UK
RASFF – Aflatoxins (B1 = 24; Tot. = 38 µg/kg – ppb) in barley sunflower seed groundnut mix from Ethiopia in Findland
RASFF – Aflatoxins (B1 = 13; Tot. = 34 µg/kg – ppb) in crushed chilli from Ethiopia in Finland
RASFF – Aflatoxins (B1 = 8.5; Tot. = 13 µg/kg – ppb) in blanched groundnut kernels from China in the Netherlands
RASFF -Aflatoxins (B1 = 10; Tot. = 12.2 µg/kg – ppb) in groundnuts from Senegal in Belgium
RASFF – Aflatoxins (B1 = 73; Tot. = 96.6 / B1 = 2; Tot. = 4 µg/kg – ppb) in peanut butter from Senegal in Belgium
The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.
The aim of this study was to obtain data from refrigerated ready-to-eat seafood products at retail in Spain (young eels, crabstick and smoked salmon), regarding prevalence and levels of Listeria monocytogenes, storage temperatures and the impact of transport conditions (type of bag) on the temperature of the product. The one-year surveillance period was carried out according to the EC Regulation No. 2073/2005, taking 5 units/batch and analyzing 250 samples following ISO 11290-1/A1 and ISO 11290-2/A methodologies. Low prevalence of L. monocytogenes was observed in surimi products, while 4.8% of smoked salmon samples were positive for Listeria with low levels (<10 cfu/g) and uneven pathogen distribution. A single company was responsible for 80% of the positive lots. All purchased products showed values higher than 4 °C at retail and an average increase of 2.5 °C or up to 6.2 °C was recorded when isothermal or plastic shopping bags were used for transport, respectively. To avoid noncompliance of the Food Safety Objective for L. monocytogenes in seafood RTE products more efforts from all stakeholders are needed, with special attention so as to improve control and maintenance of refrigerators at retail and to enhance consumer education regarding food safety practices.
FoodWorld 