Category Archives: Mould Toxin

RASFF Alert – Animal Feed -Aflatoxin – Feed Groundnuts

Posted on May 15, 2020 by | Leave a comment

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RASFF – aflatoxins (B1 = 28.1 µg/kg – ppb) in feed groundnuts from the United States in the UK

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Posted in Aflatoxin, Animal Feed, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, RASFF, Uncategorized

Kenya – Kenya prepares to import maize in the midst of COVID-19 pandemic – Aflatoxin

Posted on May 13, 2020 by | Leave a comment

Alliance for Science

Kenya is set to import 4 million bags of maize as the country loses its grain reserves to aflatoxin, a toxin caused by mold.

Agriculture Cabinet Secretary Peter Munya told the Senate Committee for Agriculture that maize in the country’s Strategic Grain Reserves is unfit for human consumption as it has been contaminated by aflatoxin, which is known to cause cancer and other health problems.

The loss comes when the country is still struggling with a locust invasion and the effects of the novel coronavirus pandemic, both of which have adversely affected the country’s food chain as markets are closed and movement remains restricted in some counties.

“The government is trying to ensure the basic commodities are available for everyone, and hence the need to import maize, which is a staple food in the country,” Munya said. “The maize in the government stores will not be sufficient for a longer period should the pandemic push further.”

In response, Kenya plans to import 2 million bags of white maize for human consumption and an additional 2 million bags of yellow maize for animal feed between end of June and mid-July.

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Posted in Aflatoxin, Animal Feed, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Uncategorized

Australia – Juicy Isle Pty Ltd — Organic Pure Tassie – Apple and Blackcurrant 350mL and 1.5L, Apple 350mL and 1.5L, Apple and Ginger 1.5L, Apple and Raspberry 350mL and 1.5L

Posted on May 12, 2020 by | Leave a comment

FSANZ

Product description

Organic Pure Apple Juice Range – only organic range is affected
350mL and 1.5L plastic PET bottles

Organic Pure Tassie – Apple and Blackcurrant 1.5L
All Best Before dates up to and including 18/11/20
EAN 9315251901190/ APN 09315251901206

Organic Pure Tassie – Apple 1.5L
All Best Before dates up to and including 26/1/21
EAN 9315251901183/ APN 09315251901275

Organic Pure Tassie – Apple and Ginger 1.5
Best Before 5/12/20
EAN 9315251902401/ APN 19310868007683

Organic Pure Tassie – Apple and Raspberry 1.5L
All Best Before dates up to and including 7/10/20
EAN 9315251901213/ APN 09315251901220

Organic Pure Tassie – Apple 350mL
All Best Before dates up to and including 17/11/20
EAN 9315251901411/ APN 19310868006594

Organic Pure Tassie – Apple and Blackcurrant 350mL
Best Before 9/7/20
EAN 9315251901428/ APN 19310868006600

Organic Pure Tassie – Apple and Raspberry 350mL
All Best Before dates up to and including 2/11/20
EAN 9315251901435/ APN 19310868006617

Batch Code is the Best Before date

Photograph of Organic Pure Tassie Juice Range

What are the defects?

The recall is due to microbial (mycotoxin patulin) contamination

What are the hazards?

Food products containing mycotoxin (patulin) may cause illness if consumed.

What should consumers do?

Consumers should not drink this product and should return the products to the place of purchase for a full refund.

For further information, please contact Juicy Isle Pty Ltd by phone on 03 6274 5999 or via www.Juicyisle.com.au

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Patulin, Toxin, Uncategorized

Research – Effectiveness of Nitrogen Dioxide Fumigation for Microbial Control on Stored Almonds

Posted on May 11, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Quality of stored almonds is compromised by insect infestations and microbial contamination. Nitric oxide (NO) is a potent fumigant for postharvest pest control on fresh and stored products. NO fumigation must be conducted under ultralow oxygen conditions, and it always produces nitrogen dioxide (NO2), depending on the O2 level in the fumigation chamber. NO and NO2 have proven antimicrobial effects but have not been tested for efficacy against microbes in almonds. We evaluated, in this study, fumigation of unpasteurized almonds with NO2 at different levels for inhibition of bacteria and fungi. Almonds were fumigated with 0.1, 0.3, or 1.0% NO under ambient O2 to generate 0.1, 0.3, or 1.0% NO2 conditions; the fumigation treatments lasted 1 or 3 days at 25°C. GreenLight rapid enumeration tests on diluted wash-off almond samples from NO2 fumigation treatments showed either greatly reduced microbial loads or complete control of microorganisms, depending on NO2 concentration and treatment duration. NO2 fumigation was more effective against fungi than against bacteria. These results suggest that postharvest NO fumigation with proper levels of NO and NO2 can be used for insect and microorganism control on stored almonds.

HIGHLIGHTS
  • NO2 fumigation was effective in controlling both bacteria and fungi on almonds.
  • Complete control of bacteria and fungi was achieved in 1-day fumigation with 1.0% NO2.
  • Postharvest NO+NO2 fumigation has potential to control insects and microorganisms on almonds.

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Posted in Food Microbiology Research, Food Spoilage, Food Technology, Mould Toxin, Moulds, Mycotoxin, Research, Spores, Uncategorized

Research – Evaluation of eight essential oils for postharvest control of Aspergillus carbonarius in grapes

Posted on May 11, 2020 by | Leave a comment

Journal of Food Protection

A wide range of fungal species is associated with post-harvest spoilage of grapes. However, Aspergillus carbonarius is the primary fungus responsible for the contamination of grapes with ochratoxin A, a mycotoxin causing several confirmed health effects to humans and animals. Aiming to find a method, safe for the consumers, to prevent post-harvest decay and ochratoxin A contamination of grapes, the potential use of essential oils as preservatives was investigated. Essential oils of Origanum dictamnus (dittany) , Origanum onites (oregano) , Origanum microphyllum (marjoram) , Thymbra capitata (thyme) , Satureja thymbra (savory) , Rosmarinus officinalis (rosemary) , Laurus nobilis (laurel) and Salvia officinalis (sage) were tested. The essential oil components were identified by GC/MS analysis. A first evaluation of the effectiveness of essential oils was performed in vitro , at a range of concentrations up to 300 μL L -1 . Based on the results of the in vitro tests, the four most effective essential oils ( O. dictamnus , O. onites , T. capitata and S. thymbra ) were tested on Sultana grapes, during post-harvest storage. The four essential oils tested, having the carvacrol and/or thymol as a common component, at a high concentration, significantly reduced, or even completely inhibited the growth of the fungus, in all treatments. As revealed from the results, the essential oils of O. dictamnus , O. onites and S. thymbra were the most effective, causing total inhibition on the growth of the fungus with a minimum concentration of 100 μL L -1 , followed by the essential oil of T. capitata , total effective with a minimum concentration of 200 μL L -1 . Essential oils of O. microphyllum , L. nobilis , S. officinalis and R. officinalis , although they had a significant effect on the growth of A. carbonarius , failed to inhibit its growth completely at any of the concentrations tested.

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Posted in Aspergillus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Mould Toxin, Moulds, Mycotoxin, Research, Technology, Uncategorized

RASFF Alerts -Aflatoxin – Groundnut Kernels – Dried Figs

Posted on May 9, 2020 by | Leave a comment

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RASFF -aflatoxins (B1 = 4.3 / B1 = 6.5 µg/kg – ppb) in shelled groundnut kernels from India in the Netherlands

RASFF – aflatoxins (B1 = 16.4; Tot. = 26.8 µg/kg – ppb) in groundnut kernels from Argentina in Bulgaria

RASFF – aflatoxins (B1 = 29; Tot. = 43 µg/kg – ppb) in groundnuts from India in the Netherlands

RASFF – aflatoxins (B1 = 10; Tot. = 36 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 75.3; Tot. = 83.3 µg/kg – ppb) in dried figs from Turkey in the Netherlands

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, RASFF, Uncategorized

RASFF Alert- Ochratoxin A- Organic Quinoa Grains

Posted on May 9, 2020 by | Leave a comment

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RASFF – ochratoxin A (24 µg/kg – ppb) in organic black quinoa grains from Peru in Finland

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Toxin, Uncategorized

RASFF Alert – Animal Feed – Aflatoxin – Groundnut Kernels

Posted on May 9, 2020 by | Leave a comment

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RASFF – aflatoxins (B1 = 34.6 µg/kg – ppb) in groundnut kernels for birds from Argentina in the UK

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, Mould Toxin, Mycotoxin, RASFF, Uncategorized

Singapore – Patulin Update

Posted on May 6, 2020 by | Leave a comment

Update on 5 May 2020: SFA has extended the recall to include the products below,
as patulin has been similarly detected in samples of the products at levels exceeding
the maximum limit for patulin in fruit juice as stated in the Singapore Food
Regulations. We have directed the importer, Cold Storage Singapore (1983) Pte Ltd
to recall the products and the recall is ongoing.

Recall of “Pure Tassie Organic Apple & Raspberry Juice” and “Pure Tassie
Organic Apple & Blackcurrant Juice” due to contamination with patulin
The Singapore Food Agency (SFA) has detected patulin, a mycotoxin, in
samples of various batches of “Pure Tassie Organic Apple & Raspberry Juice” and
“Pure Tassie Organic Apple & Blackcurrant Juice” at levels exceeding the maximum
limit[1] for patulin in fruit juice as stated in the Singapore Food Regulations.
2 We have directed the importer, Cold Storage Singapore (1983) Pte Ltd to recall
the products. The recall is ongoing. This comes after an earlier recall[2] of a batch of
“Pure Tassie Organic Apple & Blackcurrant Juice” products (1.5L, best before date: 6
Oct 2020).
3 The level of patulin detected may cause the products to be unsafe for
consumption if there is long-term intake. The ingestion of large amounts of patulin
from food is associated with nausea, gastrointestinal disturbances and vomiting.
4 Consumers who have purchased the affected products should not consume it.
Consumers may contact the importer at 1800 8918 100 for enquiries and for exchange
or refund of products.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Patulin, Uncategorized

Singapore – Patulin – Apple and Raspberry Juice – Apple and Blackcurrent Juice

Posted on May 1, 2020 by | Leave a comment

Click to access sfa-media-release—recall-of-pure-tassie-organic-apple-raspberry-juice-and-pure-tassie-organic-apple-blackcurrant-juice-due-to-contamination-with-patulinb140e6fd5f194bd6aae9b85f64c19d94.pdf

Recall of “Pure Tassie Organic Apple & Raspberry Juice” and “Pure Tassie
Organic Apple & Blackcurrant Juice” due to contamination with patulin
The Singapore Food Agency (SFA) has detected patulin, a mycotoxin, in
samples of various batches of “Pure Tassie Organic Apple & Raspberry Juice” and
“Pure Tassie Organic Apple & Blackcurrant Juice”, at levels exceeding the maximum
limit[1] for patulin in fruit juice as stated in the Singapore Food Regulations.
2 We have directed the importer, Cold Storage Singapore (1983) Pte Ltd to recall
the products. The recall is ongoing. This comes after an earlier recall[2] of a batch of
“Pure Tassie Organic Apple & Blackcurrant Juice” products (1.5L, best before date: 6
Oct 2020).
3 The level of patulin detected may cause the products to be unsafe for
consumption if there is long-term intake. The ingestion of large amounts of patulin
from food is associated with nausea, gastrointestinal disturbances and vomiting.
4 Consumers who have purchased the affected products should not consume it.
Consumers may contact the importer at 1800 8918 100 for enquiries and for exchange
or refund of products.
5 Details of the products are as follows.

Implicated products:
Pure Tassie Organic Apple &
Raspberry Juice (1.5L)
Product of Australia
Best before dates: 27 May 2020,
25 Aug 2020
Pure Tassie Organic Apple &
Blackcurrant Juice (1.5L)
Product of Australia
Best before dates: 28 Jul 2020, 17
Aug 2020, 29 Sep 2020
Issued by the Singapore Food Agency

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Patulin, Uncategorized