Aflatoxins in pistachios without shells from Iran via Turkey in Italy
Aflatoxins in watermelon seeds from the Netherlands in Germany
Aflatoxins in pistachios from Iran in Germany
Aflatoxin in groundnuts kernels from Argentina in the Netherlands
Aflatoxins in chia seeds from Uganda, via Germany in France and Belgium
Aflatoxines in groundnuts from Cameroon in Belgium and France
Aflatoxins in red watermelon seeds from Lebanon in Austria, Germany, Iceland and UK
Arizona state health officials announced Wednesday that multiple Arizona marijuana establishments and dispensaries are initiating a voluntary recall of specific marijuana products due to possible contamination with Salmonella or Aspergillus.
To date, no illnesses have been reported. This announcement is being made out of an abundance of caution. Patients who have purchased potentially contaminated products should not ingest, inhale, or otherwise consume them and should dispose of them. If you have already consumed any of the products and have any of the symptoms described below, please contact your healthcare provider or seek emergency care in the event of an emergency.
The Arizona Department of Health Services (ADHS) is advising purchasers to dispose of the products in the link aboe, which were found in laboratory tests to be positive for Salmonella or Aspergillus:
Aflatoxin in nutmeg Indonesia in the Netherlands
Aflatoxin in Argentine groundnuts in the Netherlands
Aflatoxins in pistachios from the United States in Germany
Aflatoxin in Argentine groundnuts in the Netherlands
Aflatoxins in organic popcorn maize from Turkey in Belgium, Denmark, Germany, Hungary, Netherlands, Spain
Aflatoxins in pistachio kernels in Belgium
Posted in Aflatoxin, food contamination, Food Hazard, 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 Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF, Toxin
Study was carried out to evaluate the incidence of mycobiota and contamination of AFB 1 in sesame seeds from rainfed and irrigated zones of the Punjab, Pakistan. For this purpose, 100 sesame seed samples were collected directly from the fields of major sesame-producing areas of the rainfed and irrigated zone. Samples were subjected to the Agar Plate Method for the isolation of mycobiota and thin-layer chromatography for AFB 1 contaminations. Then, seed samples were stored for 12 months. After 12 months, the seeds were again analyzed for mycobiota and AFB 1 contaminations for comparison. The result of the present study revealed that all samples were reported positive for fungal growth in fresh and stored conditions. Twenty-one fungal species belonging to ten different fungal genera were isolated. Aspergillus flavus was the leading contaminant found in fresh and stored sesame seeds from rainfed and irrigated zone followed by A. niger, Alternaria alternata and Fusarium oxysporum . Least reported fungi were Aspergillus ochraceus and Cladosporium oxysporum. AFB 1 analysis revealed that 92% fresh and 99% stored samples were contaminated with AFB 1 . In the rainfed zone, 88% fresh and 100% stored samples were contaminated with AFB 1 with a mean concentration of 15.74ppb and 33.8ppb, respectively. Similarly, in the irrigated zone, 96% fresh and 98% stored samples were contaminated with AFB 1 with a mean concentration of 20.5ppb and 27.56ppb, respectively. 20% fresh and 100% stored samples from rainfed zone and 28% fresh and 60% stored samples from irrigated zone were tainted with AFB 1 levels above 20 ppb, not fit for human consumption as per maximum limit (20ppb) assigned by FDA and FAO. This is the first-ever report of mycobiota and AFB 1 contamination in sesame seeds from rainfed and irrigated zones of the Punjab, Pakistan. This baseline data will be considered as an initial step to tackle this significant problem.
Aflatoxin in groundnuts shelled from Brazil in Bulgaria
Aflatoxins in Bolivian groundnuts in the Netherlands
AFLATOXINS IN PISTACHIOS KERNELS FROM IRAN in Italy
Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts. View Full-Text
Posted in Aflatoxin, Aflatoxin B1, aflatoxin m1, Citrinin, deoxynivalenol, Ergot, Ergot Alkaloids, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Toxin, Fumonsins, Fusarium Toxin, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Patulin, Research, Rye Ergot, Toxin, Trichothecenes, Zearalenone
OCHRATOXIN A IN ORGANIC RYE FLAKES FROM SPAIN in Spain and Portugal
Posted in food contamination, Food Hazard, 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, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
Pistachios total aflatoxins and B1 above legal limit from Iran in Spain
Aflatoxins (B1 = 4.0; Tot. = 4.3 µg/kg – ppb) in organic groundnuts from China in the Netherlands
Too much Aflatoxin B1 (11,7 µg/kg) in Organic Sesame seeds from Pakistan in Finland
Aflatoxins in watermelon seeds with saffron from Iran in Germany
Presence of aflatoxins B1
Do not consume and return to the point of sale for reimbursement.
▸ Names of models or references
RIZ BASMATI CARREFOUR – 1kg bag
▸ Barcode
3560070837984
▸ Lot
L HH: MM
▸ DLC – DDM
02/05/2023
▸ Packaging
1kg bag
▸ Start date / End of marketing
From 02/09/2021 to 04/19/2021
▸
Carrefour distributors
▸ Consumer service contact
For any further information, you can contact the Carrefour consumer service by dialing N ° Cristal 09 69 39 7000 – non-surcharged call from Monday to Saturday from 9 am to 7 pm.
▸ Source
CARREFOUR FRANCE
Posted in Aflatoxin, Aflatoxin B1, food contamination, Food Hazard, 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, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, Oulah
FoodWorld 