Category Archives: Moulds

RASFF Alert – Mould – Groundnuts

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RASFF – groundnuts from Argentina infested with moulds in the Netherlands

Research – Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products

Wiley Online Library

Abstract

The aim of this study was to investigate the survival of Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in salted and marinated anchovy (Engraulis encrasicholus). Total viable counts (TVCs), lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were also enumerated. Initially, TVC was as high as 5.5 log10 cfu/g, but the population dropped down to 3.2 and 2.2 log10 CFU/g for salted and marinated anchovy, respectively. S. aureus was the most salt‐tolerant and L. monocytogenes was the most acid‐tolerant microorganism. A biphasic inactivation of S. Enteriditis and L. monocytogenes was apparent during the 8‐hr marination process, implying adaptation and resistance to low pH. Results suggest that salting or marinating of anchovy creates an environment in which pathogenic bacteria are inactivated. However, inherent resistance or possible adaptation to stresses can result to prolonged inactivation times; hence it is important to avoid contamination with high numbers of food‐borne pathogens.

Practical applications

Many food‐borne bacterial pathogens can survive at low pH and aw, especially in cases in which they might adapt to the imposed stresses and become resistant. Knowing the time required to reduce food‐borne pathogens is of great interest for ensuring safety of traditional seafood.

RASFF Alert – Ochratoxin – Dried Grapes – Sultana – Sultana Raisins

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RASFF – ochratoxin A (19.3 µg/kg – ppb) in dried grapes from Turkey in France

RASFF – ochratoxin A (19.1 µg/kg – ppb) in dried grapes from Turkey in France

RASFF – ochratoxin A (20 µg/kg – ppb) in sultanas from Turkey in France

RASFF – ochratoxin A (22 µg/kg – ppb) in sultana raisins from Turkey in France

RASFF Alert – Moulds – Jabuticaba

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RASFF – jabuticaba from Brazil infested with moulds in Portugal

Research – New bacteria strain isolated to reduce Zearalenone – Mycotoxin – Lysinibacillus sp

All About Feed

Several physical and chemical technologies are used for inactivation or elimination of the mycotoxin zearalenone. A new bacteria strain that can reduce this mycotoxin has now been added to the list.

Zearalenone (ZEA) is produced by various strains of the genus Fusarium, most notably Fusarium graminearum, Fusarium culmorum and Fusarium cerealis. The growth of Fusarium is affected by various factors (temperature, moisture content of grains, microbial interactions, etc.), and a large amount of ZEA can accumulate in mouldy crops and cereal-derived food products, which frequently leads to reproductive abnormalities of domestic animals and occasionally in hyperoestrogenism in humans.

RASFF Alerts – Aflatoxin – Brazil Nuts – Groundnuts – Almond Kernels – Peanuts – Pistachios –

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RASFF – aflatoxins (B1 = 17.1 µg/kg – ppb) in Brazil nuts in shell from Brazil in Spain

RASFF – aflatoxins (B1 = 9.1 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 26; Tot. = 37 / B1 = 13; Tot. = 18 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = >24; Tot. = >24 µg/kg – ppb) in almond kernels from Australia, via Vietnam in Spain

RASFF – aflatoxins (B1 = 4; Tot. = 5 µg/kg – ppb) in groundnuts with shell from China in France

RASFF – aflatoxins (B1 = 33; Tot. = 98 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 52.2; Tot. = 58.5 µg/kg – ppb) in groundnut kernels from China in Greece

RASFF – aflatoxins (B1 = 16.3; Tot. = 18.4 µg/kg – ppb) in groundnuts in shell from Egypt in Germany

RASFF – aflatoxins (B1 = 70.4; Tot. = 76.4 µg/kg – ppb) in peanuts in shell from Egypt in Germany

RASFF – aflatoxins (B1 = 25.1; Tot. = 50.9 µg/kg – ppb) in pistachios from Iran, via the United Arab Emirates in Belgium

RASFF – aflatoxins (B1 = >20 µg/kg – ppb) in almonds with raw material from Australia, via Vietnam in Spain

RASFF – aflatoxins (B1 = 5.4; Tot. = 90.1 µg/kg – ppb) in blanched groundnuts from Argentina in the Netherlands

RASFF Alert – Ochratoxin A -Raisin Paste

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RASFF – ochratoxin A (13.02 µg/kg – ppb) in raisins paste from Turkey in Slovakia