RASFF – aflatoxins (Tot. = 63 µg/kg – ppb) in groundnut kernels from Argentina in Italy
RASFF – aflatoxins (B1 = 12.2; Tot. = 14 µg/kg – ppb) in roasted peanuts from Italy, with raw material from China in Belgium
RASFF – aflatoxins (B1 = 5.7; Tot. = 14.7 µg/kg – ppb) in dried figs from Turkey in France
RASFF – aflatoxins (Tot. = 11.64 µg/kg – ppb) in ground hazelnuts from Turkey in Germany
RASFF – aflatoxins (B1 = 12.02; Tot. = 12.33 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF – aflatoxins (B1 = 7.54; Tot. = 8.89 µg/kg – ppb) in groundnuts from the United States in Poland
RASFF – aflatoxins (B1 = 8.4; Tot. = 11.5 / B1 = 7.3; Tot. = 12.9 / B1 = 44; Tot. = 127 µg/kg – ppb) in dried figs from Turkey in France
RASFF – aflatoxins (B1 = 10.8; Tot. = 11.6 / B1 = 23; Tot. = 26 µg/kg – ppb) in dried figs from Turkey in France
RASFF – aflatoxins (B1 = 15.4; Tot. = 16.1 µg/kg – ppb) in pistachios from Iran in Germany
RASFF – aflatoxins (B1 = 47.9; Tot. = 53.2 µg/kg – ppb) in pistachios from the United States in Germany
RASFF – aflatoxins (B1 = 53; Tot. = 57.6 µg/kg – ppb) in groundnuts from the United States in the UK
RASFF – aflatoxins (B1 = 17.1; Tot. = 21.9 µg/kg – ppb) in pistachio kernels from Turkey, with raw material from the United States in Germany
RASFF – aflatoxins (Tot. = 17.2 µg/kg – ppb) in roasted chopped hazelnut kernels from Turkey in Germany
RASFF – aflatoxins (B1 = 77; Tot. = 127 / B1 = 320; Tot. = 370 µg/kg – ppb) in hazelnuts with shell from Azerbaijan in France
RASFF – aflatoxins (B1 = 9.9; Tot. = 11.7 µg/kg – ppb) in organic peanut butter from the United Kingdom, via the Netherlands in Denmark
RASFF – aflatoxins (B1 = 8.86 µg/kg – ppb) in dried figs from Turkey in Poland
RASFF – aflatoxins (Tot. = 54.1 / µg/kg – ppb) in dried figs from Turkey in Italy
RASFF – aflatoxins (B1 = 7.6; Tot. = 15.2 µg/kg – ppb) in dried figs from Turkey in France
RASFF – aflatoxins (B1 = 42; Tot. = 61 / B1 = 140; Tot. = 160 µg/kg – ppb) in groundnuts from Egypt in the Netherlands
RASFF – aflatoxins (B1 = 18; Tot. = 21 µg/kg – ppb) in groundnuts from Egypt in the Netherlands
RASFF – aflatoxins (B1 = 24; Tot. = 30 µg/kg – ppb) in groundnuts from Egypt in the Netherlands
RASFF – aflatoxins (Tot. = 13 µg/kg – ppb) in groundnuts from Argentina in the Netherlands
RASFF – aflatoxins (B1 = 9.4; Tot. = 11.3 µg/kg – ppb) in peanut butter from the Netherlands in the Netherlands
RASFF – ochratoxin A (32 µg/kg – ppb) in figs from Turkey in the Netherlands
According to a press release, Bob Kendal, regional sales manager at Alltech U.K. says, while many producers have lots of forage available this year due to a bumper harvest, we have had a record number of mycotoxin related enquiries, and a number of silage test results have shown high levels of penicillium.
Improved WPC based coating containing W. saturnus can be applied on surface of roasted peanuts to prevent growth of A. flavus and aflatoxin production.
Shelled almonds have an atypical aflatoxin distribution that appears consistent with a combination of two distributions: first, infrequent highly contaminated nuts and second, a uniform low‐level aflatoxin contamination. This second distribution appears to come from cross‐contamination during postharvest processing, but this has not been previously tested. Results of this study confirmed that aflatoxin can transfer between contaminated nuts and uncontaminated nuts via simple mechanical mixing contact, as would occur during postharvest processing. Almond producers will want to take this finding into account when reviewing their processing and cleaning procedures and reduce any opportunity for nut to nut cross‐contamination by removing contaminated nuts as early as possible and routinely cleaning processing equipment.
In developing countries like Myanmar, there are lack of food safety practices and policies regarding the food storage, handling, and farmer education. The current study indicates the different storage methods for peanut kernels at farm level and their influence on prevalence of fungi. The study will give a deep insight to the policy makers to design food safety practices at farm level and educate the farmers to adopt the better practices to assure the consumer health and satisfaction in developing countries.
RASFF – ergot (Claviceps purpurea) alkaloids (873 µg/kg – ppb) in rye flour from France in Belgium
Posted in Claviceps purpurea, Ergot, 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, Rye Ergot, Toxin, Uncategorized
RASFF – aflatoxins (B1 = 6.8; Tot. = 8.2 µg/kg – ppb) in roasted red rice flour from Sri Lanka in Switzerland
RASFF – aflatoxins (B1 = 32.77; Tot. = 36.15 µg/kg – ppb) in roasted and salted pistachios from Turkey in Germany
RASFF – aflatoxins (B1 = 12.32; Tot. = 20.78 / B1 = 15.76; Tot. = 27.15 µg/kg – ppb) in dried fig jam from Turkey in Germany
RASFF – aflatoxins (B1 = 18.85; Tot. = 19.92 µg/kg – ppb) in pistachios from Turkey in Germany
RASFF – aflatoxins (B1 = 22.47; Tot. = 25.48 µg/kg – ppb) in roasted and salted pistachio kernels from Turkey in Germany
RASFF – aflatoxins (Tot. = 20.4 µg/kg – ppb) in shelled groundnuts from Argentina in Spain
RASFF – aflatoxins (B1 = 11; Tot. = 12 / B1 = 9.7; Tot. = 24 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands
RASFF – aflatoxins (Tot. = 16.53 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF – aflatoxins (B1 = 3.7; Tot. = 4.2 µg/kg – ppb) in groundnuts from the United States in Norway
RASFF – aflatoxins (B1 = 57.74; Tot. = 131.81 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF – aflatoxins (B1 = 17.86; Tot. = 19,89 µg/kg – ppb) in roasted and salted pistachios from Turkey in Germany
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