RASFF -too high count of Escherichia coli (>18000 MPN/100g) in frozen clams (Venus gallina) from Turkey in Greece
RASFF -shigatoxin-producing Escherichia coli (presence /25g) in frozen springbok meat (Antidorcas marsupialis) from Namibia in the Netherlands
RASFF -shigatoxin-producing Escherichia coli (present /25g) in frozen game meat from Namibia in the Netherlands
Posted in Bacteria, E.coli, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, RASFF, Recall, Shigatoxin, STEC
Tagged Antidorcas marsupialis, escherichia coli, Greece RASFF, Namibia in the Netherlands RASFF, rasff
The Legionella bacteria exist in a significant number of commercial compost products, a study conducted at the University of Strathclyde has found.
The research, the first substantial analysis of Legionella in UK composts, suggests that the bacteria are a common part of the microflora found within the composts tested.
It is widely recognised that Legionella bacteria are commonly present in the environment and the researchers have found that compost could be a potential source of infection.
RASFF -Too high count of Escherichia coli (9200 MPN/100g) in chilled live clams (Tapes semidecussatus) from Italy
RASFF -Aflatoxins (B1 = 33.4; Tot. = 35.2 µg/kg – ppb) in chilli powder from Sri Lanka in Italy
RASFF -Aflatoxins (B1 = 12.4; Tot. = 33.6 µg/kg – ppb) in peanuts in shell from China in Slovakia
RASFF -Histamine (3.170 mg/kg – ppm) in yellow-fin tuna carpaccio from Spain in Italy
RASFF -Histamine (120; 140; 160 mg/kg – ppm) in fresh tuna (Thunnus albacares) from Spain in Italy
RASFF -Listeria monocytogenes (2600 CFU/g) in enoki mushrooms from China in Belgium
With the harvest underway, it’s important to keep a watchful eye out for mycotoxin-producing molds. These species include Aspergillus flavus, which causes Aspergillus ear rot and produces the carcinogenic toxin aflatoxin, as well as species of Fusarium molds. These toxins can lead to production losses as grain may be rejected, as well as leading to illness in humans or animals that consume the toxin in significant quantities. Here’s a quick primer on some molds of concern and the toxins they produce. For more information and regulatory thresholds for toxins, please see Neogen’s Mycotoxin Handbook.
Posted in Aflatoxin, Animal Feed, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Spoilage, Food Technology, Food Testing, Foodborne Illness, Laboratory, Microbiology, Moulds, Mycotoxin, Ochratoxin, Pathogen, Poisoning, Toxin
Tagged climate, environment, health, science
New England Journal of Medicine
It has been thought that Clostridium difficile infection is transmitted predominantly within health care settings. However, endemic spread has hampered identification of precise sources of infection and the assessment of the efficacy of interventions.
Over a 3-year period, 45% of C. difficile cases in Oxfordshire were genetically distinct from all previous cases. Genetically diverse sources, in addition to symptomatic patients, play a major part in C. difficile transmission.
As of September 20, 2013, 162 people have been confirmed to have become ill from hepatitis A after eating ‘Townsend Farms Organic Antioxidant Blend’ in 10 states: Arizona (23), California (79), Colorado (28), Hawaii (8), New Hampshire (1), New Jersey (1), New Mexico (11), Nevada (6), Utah (3), and Wisconsin (2). [Note: The cases reported from Wisconsin resulted from exposure to the product in California, the cases reported from New Hampshire reported fruit exposure during travel to Nevada, and the case reported in New Jersey was a household contact of a confirmed case from Colorado.] Currently, 6 of the confirmed cases are household contacts of confirmed cases (secondary cases).
In response to cases of hepatitis A infections in an employee and four customers at New Hawaii Sea restaurant, located at 1475 Williamsbridge Road in the Bronx, the New York City Health Department is urging customers who ate at the restaurant, either in-store, through catering or delivery, between September 7th and September 19th to receive hepatitis A vaccine as soon as possible. Any leftover food from this restaurant should also be discarded. Any person who ate at New Hawaii Sea, either in-store, through catering or delivery, between September 7th and September 19th is considered at risk and is recommended to receive hepatitis A vaccine as soon as possible. Any person who ate food from this restaurant before September 7th should be evaluated if they have symptoms suggestive of infection. The Health Department is working with the restaurant to ensure that all the food handlers are vaccinated.
The Public Health Agency of Canada says that now fourteen cases of E. coli O157:H7 are associated with contaminated raw milk cheese products manufactured by Gort’s Gouda Cheese Farm in Salmon Arm, British Columbia. There are four people who are ill in British Columbia; eight in Alberta; one in Saskatchewan; and one in Quebec. One person in British Columbia has died as a result of this infection.
Ill persons started getting sick between mid-July and early September. Some of Gort’s raw milk cheeses have been recalled as a result of this outbreak. The statement said that “there is currently no indication of widespread risk to Canadians. However, E. coli O157:H7 can pose a serious public health risk. Additional cases of illness may be identified and linked to this outbreak in the future.”
Salmonella outbreak in Hopkins County, Kentucky, has killed one person and caused another seven confirmed illnesses.
The cause of the outbreak is still unknown, according to county health officials. Investigators have begun interviewing victims to see where or what they might have eaten in the days leading up to their illnesses.
Posted in Bacteria, Food Hygiene, Food Illness, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Laboratory, Microbiology, outbreak, Pathogen, Salmonella
Tagged climate, county health officials, environment, food safety news, hopkins county kentucky
RASFF -Shigatoxin-producing Escherichia coli (O103 VT1 EAE positive) in quick-frozen deer meat from Austria in Italy
RASFF – Shigatoxin-producing Escherichia coli (presence /25g) in frozen boneless beef (Bos taurus) from Brazil inItaly
Posted in Bacteria, E.coli, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, RASFF, Recall, Shigatoxin, STEC
Tagged boneless beef, deer meat, escherichia coli, food, initaly, restaurants
RASFF – Aflatoxins (B1 = 24 µg/kg – ppb) in pistachio kernels from Turkey in Itlay
RASFF – Aflatoxins (B1 = 30; Tot. = 36 µg/kg – ppb) in melon seeds from Nigeria in Italy
RASFF -Ochratoxin A (33 µg/kg – ppb) in roasted groundnuts in shell from China in the Netherlands
RASFF – Aflatoxins (B1 = 11.4; Tot. = 31.4 µg/kg – ppb) in dried figs from Turkey in France
RASFF -Aflatoxins (B1 = 12.7; Tot. = 13.2 µg/kg – ppb) in pistachio nuts from Turkey in Germany
RASFF – Aflatoxins (B1 = 14.7; Tot. = 16.1 µg/kg – ppb) in crushed chilly from India in the UK
FoodWorld 