Qatar based researchers say the findings of their study indicate that aquaculture feed imports from some Asian and European countries can be contaminated with moderate levels of mycotoxins.
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Category Archives: Mold Toxin
RASFF Alerts – Aflatoxin – Groundnuts – Peanuts- Dried Figs – Pistachios – Whole Grain Rice Flour – Cheese Spread
Aflatoxin in blanched groundnut kernels from China in the Netherlands
Aflatoxins in groundnut kernels from the United States in the Netherlands
Aflatoxins in peanuts in shell (Arachis Hypogeae) from Egypt in Italy
Aflatoxins (B1, B2,G1,G2) in raw groundnuts from the USA in the Netherlands
Aflatoxins in dried figs from Türkiye in Italy
Aflatoxins in pistachios from Iran in Germany
Aflatoxin in organic whole grain rice flour from the Netherlands in Belgium and Germany
Aflatoxin M1 in in cheese spread from Serbia in Croatia
Aflatoxin B1 in Groundnuts from the USA in the Netherlands
Posted in Aflatoxin, Aflatoxin B1, aflatoxin m1, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
France – Espelette pepper powder AOP – Aflatoxin
Product category
Food
Product subcategory
Herbs and spices
Product brand name
Our Regions have Talent
Model names or references
Espelette pepper powder AOP – NRT – 40g
Product identification
GTIN Batch Date
3564709030395 22P2272/1 22P2272/2 22P2272/3 Recommended consumption date 12/31/2024
Packaging
Glass – 40g
Start/end date of marketing
From 01/13/2023 to 01/13/2023
Storage temperature
Product to be stored at room temperature
Further information
Batch number indicated on the white capsule
Geographical sales area
Whole France
Distributors
Scamark
Posted in Aflatoxin, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin
Research -Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide
Abstract
The contamination and spoilage of heat-treated fruit juices by heat-resistant mold ascospores present significant challenges to the food industry. Understanding effective strategies to mitigate this contamination is vital for ensuring the shelf-life and microbial safety of heat-treated fruit juices. This study investigated the thermal resistance of ascospores from different heat-resistant mold species, including Aspergillus laciniosus, A. chevalieri, A. denticulatus, A. siamensis, Hamigera pallida, and Talaromyces macrosporus, isolated from pineapple and sugarcane field soils. Ascospores inactivation kinetics in pineapple juice under heat treatment (75–97 °C) were analyzed using log-linear and Weibull models. Among these species, A. laciniosus displayed the highest heat resistance (δ-value: 104.59 min at 85 °C), while A. siamensis exhibited the lowest (δ-value: 3.39 min at 80 °C). Furthermore, A. laciniosus, the most heat-resistant species, showed notable tolerance to sanitizers. The most effective inactivation was achieved using 1.0% (w/v) sodium hypochlorite for 15 min. Chlorine dioxide, however, was generally ineffective and even activated dormant ascospores in some cases. The combination of hot water (65 °C for 5 min) with sanitizer increased ascospore reduction in most species but did not achieve the 3-log reduction required by the European Standard N13697. This study revealed a correlation between ascospore resistance to heat and chlorine dioxide, offering significant findings for practical inactivation strategies
RASFF Alerts – Aflatoxin – Dried Figs
Aflatoxin in dried figs from Türkiye in Bulgaria
Aflatoxin in dried figs from Türkiye in Bulgaria and Sweden
Posted in Aflatoxin, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
Biocontrol training in Pakistan helps farmers prevent harmful aflatoxins in chillies
Pakistan is the world’s fourth-largest producer of chillies. The country accounts for around 4-5% of global chilli production. Sindh province is where 85% of Pakistan’s chillies are grown, making it one of the biggest chilli-producing regions worldwide. The province is well-known for the town of Kunri, home of the world-famous Dundicut red chillies.
But here, chilli growers face significant agricultural challenges that threaten their livelihoods. One of the biggest problems they face is aflatoxin contamination of their crops.
CABI has teamed up with several organizations to address the issue including:
Pakistan Agricultural Research Council (PARC)
United States Agency for International Development (USAID)
United States Department of Agriculture (USDA)
Rafhan Maize Products Co. Ltd
The organizations are working together on an important project in Pakistan on regulatory harmonization for maximum residue limits and biopesticides. What sets this project apart is its focus on addressing aflatoxins. Uniquely, it explores the use of a unique biocontrol technology at farm level to reduce aflatoxins in red chillies.
Posted in Aflatoxin, Aspergillus, Aspergillus Toxin, Mold Toxin, Mould/Mold, Mycotoxin
Hong Kong – Liver-damaging Aflatoxins found in peanut butter, with two brands exceeding EU limit
A Consumer Council’s test on 20 samples of peanut butter found that 60 percent of them contain aflatoxins, a substance that could damage liver function. The test also found the aflatoxin B1 levels of two samples exceeded the upper limit of European Union standards.
The consumer watchdog said the two samples found with aflatoxin B1 levels exceeding the EU limit are Fuyuan’s Peanut Butter and YOWE’s Peanut Butter Creamy.
The two samples contained aflatoxin B1 at levels of 4.27μg and 2.01μg respectively, which exceeded the EU limit of 2.0μg. The total aflatoxins level of Fuyuan’s Peanut Butter of 4.94μg also exceeded the EU limit of 4.0μg.
The watchdog warned that aflatoxins could cause acute and chronic poisoning in animals and humans, and could lead to acute liver damage, cirrhosis, cancer and even death.
It said it has referred the information of the relevant samples to the Centre for Food Safety for follow-up.
RASFF Alert – Ergot Alkaloids – Whole Grain Pasta
High content of ergot alkaloids in whole grain pasta from Germany in Poland and the Czech Republic
Posted in Ergot, Ergot Alkaloids, Mold Toxin, Mycotoxin, RASFF, Rye Ergot
RASFF Alerts – Ochratoxin – Ground Coffee – Dried Figs – Fruit Bars – Pistachio Kernels – Dried Paprika
Too much Ochratoxin A in ground coffee from Kenya in Finland
Ochratoxin A in dried figs from Turkiye in Finland
Ochratoxin A in fruit bars from Denmark in Finland
Ochratoxin A in Pistachio kernels, from the USA. in the Netherlands
Ochratoxin A in dried paprika from Thailand in Switzerland
Posted in Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A, RASFF
RASFF Alerts – Aflatoxin – Peanuts – Dried Organic Figs – Hazelnuts
Aflatoxin B1 in U.S.A. peanuts in the Netherlands
Aflatoxins in dried organic figs from Turkey in Germany
Aflatoxin B1 in Clean and Sized Peanuts from United States in the Netherlands
Total aflatoxins above limits (21.0+/-9.2) in dried figs from Turkey in Italy
Aflatoxins in U.S.A. peanuts in the Netherlands
Aflatoxins in dried figs from Turkey in Germany
Aflatoxin in hazelnuts from Georgia in Germany and Bulgaria
Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF, Toxin
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