Ochratoxin A in dried figs from Turkey in the Netherlands and Switzerland
Ochratoxin A in maize flour from Portugal in Spain
Ochratoxin A in organic figs from Spain in the Netherlands
KSWFoodWorld
Category Archives: Mould/Mold
RASFF Alerts – Ochratoxin A -Dried Figs – Maize Flour – Organic Figs
Posted in 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, Mould Toxin, Mould/Mold, Moulds, Ochratoxin, Ochratoxin A, RASFF
Canada – Yoso brand Unsweetened Coconut Plant-Based Yogurt recalled due to Mould/Mold
Product
Unsweetened Coconut Plant-Based Yogurt
Issue
Food – Microbial Contamination – Non harmful (quality or spoilage)
What to do
Do not use, sell, serve or distribute the affected product.
Audience
Retail
Distribution
Alberta
British Columbia
Nova Scotia
Ontario
| Yoso | Unsweetened Coconut Plant-Based Yogurt | 440 g | Best Before: 24 JA 03 | 8 34914 00251 1 |
Yoso brand Unsweetened Coconut Plant-Based Yogurt recalled due to mould
Posted in CFIA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Quality, food recall, Food Spoilage, Food Testing, mold, Mold/ MouldAscospores, Mould/Mold, Visible Mould/Mold
Czech Republic – English bacon – Mold/Mould Visible to the Eye
Place of inspection:
ID: 06742921
Food group: Meat and meat products / Heat-treated perishable products
English bacon
Category: Dangerous foods
Invalid parameter:
surface appearance
change method. MIBI activities
fungi visible to the eye
scent
There were white mold colonies on the surface of the food. The product smelled of spoilage and had a slimy surface. Food is not considered safe if it shows signs of spoilage.
During the inspection, no unsatisfactory storage temperatures of this food were found.
| Date of sample collection: | 16/10/2023 |
| Reference number: | 23-000914-SZPI-CZ |
The sample was detected by the official control of the State Agricultural and Food Inspection.
France – Madeleines, Cakes, Financiers, Brownies – Mold/Mould
Product category
Food
Product subcategory
Cereals and bakery products
Product brand name
Jeannette 1850
Model names or references
Madeleines: Plain, Organic Plain, Almond, Lemon, Chocolate, Raspberry, Choco-Nature, Halloween, Apple, Citrus, Yuzu. Financiers: Almond. Cakes: Plain, Chocolate chips, chocolate chip brownies.
Product identification
Batch Date
All lots Minimum durability date between 12/03/2023 and 01/16/2024
Products List
Product_recall_Jeannette_18_12_23.pdfAttachment
Packaging
Individual plastic bag, box of 10 products, box of 12 products, box of 20 products, box of 40 products.
Start/end date of marketing
From 09/01/2023 to 10/31/2023
Storage temperature
Product to be stored at room temperature
Geographical sales area
Whole France
Distributors
Supermarkets, grocery stores, garden centers, factory shops, individuals.
Italy – Mountain Apple Juice & Rotondifolia Mint – Patulin
Brand : Kohl Thomas
Name : Mountain Apple Juice & Rotondifolia Mint
Reason for reporting : Recall due to chemical risk
Publication date : 7 December 2023
Documentation
Posted in 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/Mold, Mycotoxin, Patulin, RASFF
RASFF Alert – Mold/Mould – Tortillas
Mold in tortillas, from Poland in Sweden and the Netherlands
RASFF Alert – Mycotoxin – Patulin – Apple Juice
Presence of patulin in apple juice in concentration above the allowed limit from Italy in Germany and Austria
Posted in 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/Mold, Mycotoxin, Patulin, RASFF
RASFF Alert – Animal Feed – Mycotoxin in Maize
Mycotoxins in maize in Portugal
Research – Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis
Abstract
Cereal grains serve as the cornerstone of global nutrition, providing a significant portion of humanity’s caloric requirements. However, the presence of fungal genera, such Fusarium, Penicillium, Aspergillus, and Alternaria, known for their mycotoxin-producing abilities, presents a significant threat to human health due to the adverse effects of these toxins. The primary objective of this study was to identify the predominant fungal contaminants in cereal grains utilized in breadmaking, as well as in flour and bread. Moreover, a systematic review, including meta-analysis, was conducted on the occurrence and levels of mycotoxins in wheat flour from the years 2013 to 2023. The genera most frequently reported were Fusarium, followed by Penicillium, Aspergillus, and Alternaria. Among the published reports, the majority focused on the analysis of Deoxynivalenol (DON), which garnered twice as many reports compared to those focusing on Aflatoxins, Zearalenone, and Ochratoxin A. The concentration of these toxins, in most cases determined by HPLC-MS/MS or HPLC coupled with a fluorescence detector (FLD), was occasionally observed to exceed the maximum limits established by national and/or international authorities. The prevalence of mycotoxins in flour samples from the European Union (EU) and China, as well as in foods intended for infants, exhibited a significant reduction compared to other commercial flours assessed by a meta-analysis investigation.
Research – Occurrence of Mycotoxins in Foods: Unravelling the Knowledge Gaps on Their Persistence in Food Production Systems
Abstract
In this review, the intricate issue about the occurrence levels of mycotoxins in foods is discussed aiming to underline the main knowledge gaps on the persistence of these toxicants in the food production system. Mycotoxins have been a key challenge to the food industry, economic growth, and consumers’ health. Despite a breadth of studies over the past decades, the persistence of mycotoxins in foods remain an overlooked concern that urges exploration. Therefore, we aimed to concisely underline the matter and provide possible biochemical and metabolic details that can be relevant to the food sector and overall public health. We also stress the application of computational modeling, high-throughput omics, and high-resolution imaging approaches, which can provide insights into the structural and physicochemical characteristics and the metabolic activities which occur in a stored cereal grain’s embryo and endosperm and their relationship with storage fungi and mycotoxins on a cellular level. In addition, there is a need for extensive collaborative network and funding, which will play a key role in finding effective solutions against the persistence of mycotoxins at the genetic and molecular to metabolic levels in the food system.
Posted in Food Microbiology Research, mold, Mold Toxin, Mould/Mold, Mycotoxin, Research
FoodWorld 