Category Archives: Pathogen

RASFF Alerts – Alfatoxin – Ochratoxin- Black Pepper – Nuts – Curry Powder – Figs – Copra

Posted on July 5, 2013 by | Leave a comment

RASFF – Ochratoxin A (35.63 µg/kg – ppb) in black pepper from Indonesia in Poland

RASFF -Aflatoxins (B1 = 11 µg/kg – ppb) in peanuts in shell from Egypt in Slovenia

RASFF -Ochratoxin A (20.6 µg/kg – ppb) in curry powder from India, via the United Kingdom in Germany

RASFF – Aflatoxins (B1 = 23.2; Tot. = 25.4 µg/kg – ppb) in roasted and salted pistachio nuts from the United States in Germany

RASFF – Aflatoxins (B1 = 27.8; Tot. = 28.7 µg/kg – ppb) in peanut kernels from the United States, via the Netherlands in Germany

RASFF – Ochratoxin A (41.58 mg/kg – ppm) in black pepper from Indonesia in Poland

RASFF – Aflatoxins (B1 = 14; Tot. = 36 µg/kg – ppb) in dried figs from Turkey in the Netherlands

RASFF – Aflatoxins (B1 = 23 µg/kg – ppb) in groundnut kernels from China in the Netherlands

RASFF – Aflatoxins (Tot. = 13.1 / B1 = 12.9; Tot. = 57 µg/kg – ppb) in shelled almonds from the United States in Spain

RASFF – Aflatoxins (B1 = 72 / B1 = 79.3 / B1 = 32.3 / B1 = 105.9 µg/kg – ppb) in maize from Ukraine in Italy

RASFF – Aflatoxins (B1 = 28 µg/kg – ppb) in copra expeller from Indonesia, via Germany in Belgium

RASFF – Aflatoxins (B1 = 36.5 µg/kg – ppb) in copra expeller from Indonesia in Belgium

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Posted in Aflatoxin, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Moulds, Mycotoxin, Ochratoxin, Pathogen, RASFF, Recall

RASFF Alerts – Salmonella – Poultry – Maltodextrin – Eggs – Beef – Rocket – Dog Chews

Posted on July 5, 2013 by | Leave a comment

RASFF – Salmonella Brandenburg (presence /25g) and Salmonella enterica (presence /25g) in chicken meat from Brazil in Sweden

RASFF – Foodborne outbreak (Salmonella spp.) caused by eggs from Spain in France

RASFF – Salmonella Dublin (presence /25g) in frozen beef trimmings from Ireland in Sweden

RASFF -Salmonella in frozen spiced boneless skinless turkey half breasts from Brazil in the UK

RASFF – Salmonella in frozen spiced boneless skinless turkey half breasts from Brazil in the UK

RASFF – Salmonella spp. (presence /25g) in wild rocket sandwich from Italy, via the United Kingdom in Ireland

RASFF – Salmonella enteritidis (presence /25g) in frozen hens from Poland, with raw material from the Czech Republic in Poland

RASFF – Salmonella spp. (presence /25g) in maltodextrin from France in Belgium

RASFF – Salmonella in frozen poultry meat from Brazil in Spain

RASFF – Salmonella Heidelberg (presence /25g) in frozen chicken from Brazil in Spain

RASFF -Salmonella spp. (O:4,5 /25g) in dog chew from India in Germany

RASFF – Salmonella Give (presence /25g) in processed animal proteins (porc) from the Netherlands in Belgium

RASFF – Salmonella spp. (presence /25g) in dog chews from India in Germany

 

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, RASFF, Recall, Salmonella

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Research – Safer Spinach – E.coli O157

Posted on July 4, 2013 by | Leave a comment

Science Daily

University of Illinois scientists have found a way to boost current  industry capabilities when it comes to reducing the number of E. coli 0157:H7 cells that may live undetected on spinach leaves.

“By  combining continuous ultrasound treatment with chlorine washing, we can  reduce the total number of foodborne pathogenic bacteria by over 99.99  percent,” said Hao Feng, a U of I professor of food science and human  nutrition.

According  to Feng, the USDA is looking for proposed technologies that can achieve  a 4 to 6 log reduction in pathogen cells (a 6 log reduction would  achieve a million-fold reduction in pathogenic bacteria). The food  processing industry can now achieve a 1 log or tenfold reduction. In  comparison, the U of I technique yields a 4 log reduction.

 

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Posted in Bacteria, E.coli, E.coli O157, Food Hygiene, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Pathogen, Research

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USA – Cheese – Listeria monocytogenes – Death and Miscarriage

Posted on July 4, 2013 by | Leave a comment

Listeria BlogEurofins Food Testing UK

Les Freres cheese is distributed by Crave Brothers Farmstead Classics, a Wisconsin producer.  Crave Brothers cheese is sold at some of the Midwest restaurants, including Girl and the Goat in Chicago, Wild Rice in Bayfield, Wisconsin, and Butcher and the Boar in Minneapolis. In the Twin Cities, it is also sold at grocery stores such as Lunds, Byerly’s and Kowalski’s.  The products were distributed nationwide through retail and foodservice outlets as well as by mail orders.

According to the Minnesota Department of Health (MDH), two older adults in Minnesota got sick in early June after eating the cheese, and one later died.

The outbreak has sickened at least four others in three states, according to the Food and Drug Administration (FDA).  In addition to Minnesota, the other states involved are Illinois, Indiana and Ohio.  One of the cases was a pregnant woman who suffered a miscarriage.

All of those sickened were infected with the same strain of listeriosis, the FDA said.

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Posted in Bacteria, FDA, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Listeria, Listeria monocytogenes, Microbiology, Miscarriage, outbreak, Pathogen

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Europe – Report into Listeria Prevalence in RTE Foods

Posted on July 4, 2013 by | Leave a comment

EFSAefsa

The first part of EFSA’s analysis of an EU-wide baseline survey on Listeria monocytogenes published today provides valuable insights  into the presence of this bacteria in certain ready-to-eat foods (fish, cold  meats and soft cheeses[1]). The proportion of food samples exceeding the legal  food safety limit was low. However, given the popularity of these foods and the  severe implications that Listeria infections (listeriosis) can have on human  health, overall vigilance regarding the possible presence of the bacteria in  food is warranted. To prevent listeriosis,  EU legislation lays down specific rules for  food business operators including the need to follow  good manufacturing practices, appropriate food  hygiene programmes, and effective temperature control throughout the food chain.  Experts highlighted the importance of these  measures as well as proper storage of these foods in the home, keeping  refrigerator temperatures low.

EFSA Report Link

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Posted in Bacteria, EFSA, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Laboratory, Listeria, Listeria monocytogenes, Listeria welshimeri, Microbiology, Pathogen, Research

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UK – FSA – Curry Leaves Reminder – Salmonella

Posted on July 4, 2013 by | 1 comment

FSAfood_standards_agency_logo

The Food Standards Agency is reminding those who eat or use fresh curry leaves in their dishes, to ensure that the leaves are washed thoroughly before use. Cooking provides further assurance that these leaves are safe to eat.

The use of uncooked fresh curry leaves, which were contaminated with several different bacteria including salmonella, was the cause of a food poisoning outbreak which affected more than 400 people at the Street Spice festival in Newcastle. Further information on the recent Newcastle City Council and Public Health England investigation into this incident can be found on the PHE website. See ‘External sites’ links.

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Posted in Bacteria, Eurofins Laboratories, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Standards Agency, Food Testing, Hygiene, Microbiology, outbreak, Pathogen, Research

USA – Legionnaires Outbreak – Fitness Center

Posted on July 3, 2013 by | Leave a comment

Food Poisoning BulletinLegionella_Plate_01

Three people reported contracting Legionnaires’ disease after visiting the 24 Hour Fitness on Ridgeway Road in East Memphis, Tennessee. The gym’s spa and pool are now closed pending an investigation by the Shelby County Health Department. Legionnaires’ disease, a form of pneumonia, is caused by breathing in water mist contaminated with Legionella bacteria.

Anyone who was at the 24 Hour Fitness on Ridgeway Road in the last 2 weeks should watch for symptoms of Legionnaires’ disease, including cough, fever, muscle aches, vomiting and diarrhea. This is a severe illness that is often fatal.

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Posted in Bacteria, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Legionella, Microbiology, outbreak, Pathogen, Water

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USA – FDA Recall – Clostridium botulinum – Olives

Posted on July 3, 2013 by | Leave a comment

FDAFDA

The Rhode Island Department of Health (HEALTH) advises consumers not to eat Mediterranean Olives: Calcidica Sweet (Brand: Bel Frantoio) sold at any Ocean State Job Lot (OSJL) stores. OSJL is voluntarily recalling the product after HEALTH staff discovered that these products were not handled appropriately to prevent production of the toxin that causes botulism.

Mediterranean Olives: Calcidica Sweet, produced by Bel Frantoio and packaged in 34-oz. plastic containers, were sold in OSJL stores in New York and throughout the Northeast (Rhode Island, Massachusetts, Connecticut, New Hampshire, Vermont and Maine). This product is being voluntarily recalled because it is labeled “Keep Refrigerated,” but was sold at room temperature, making it susceptible to contamination with Clostridium botulinum.

Other olive products produced by Bel Frantoio that were sold at Ocean State Job Lot, as well as other brands of olives, do not currently pose a safety issue. This recall applies only to this product sold at Ocean State Job Lot.

This product sold elsewhere, where refrigerated, is safe for consumption.

Ingestion of botulinum toxin from improperly stored foods can lead to serious illness and death.

Anyone who has eaten this product and has experienced abdominal cramps; difficulty breathing, speaking or swallowing; double vision; muscle weakness; muscle aches; nausea; vomiting; diarrhea; or fever should contact their healthcare provider immediately for evaluation and treatment. The young, elderly, immune-compromised, and pregnant women are especially susceptible to foodborne illness.

No illnesses associated with this recall have been reported at this time

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Posted in Bacteria, Clostridium botulinum, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, Recall

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USA – Clostridium botulinum – Black Spiced Chai

Posted on July 2, 2013 by | Leave a comment

Food Poisoning BulletinClost

Harmony Chai is recalling its Concentrated Black Spiced Chai and Decaffeinated Rooibos Chai because it may not be properly processed and could possibly be contaminated with Clostridium botulinum bacteria. There have been no reported illnesses to date in connection with the consumption of this product.

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Posted in Bacteria, Clostridium botulinum, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Recall

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USA – Raw Milk Outbreaks -Campylobacter

Posted on July 2, 2013 by | Leave a comment

Food Poisoning Bulletin Campylobacter

A Campylobacter outbreak associated with raw milk produced on a farm in Cambridge, MN is the fourth Campylobacter raw milk outbreak in four months.  The outbreak, which has sickened at least six people,  prompted officials to temporarily halt on-farm sales of raw milk while they investigate and issue a statewide consumer advisory.

Campylobacter is a bacteria that is transfered via the fecal-oral route, meaning those who develop Campylobacter infections have ingested microscopic amounts of animal feces. Pasteurization kills bacteria that cause disease, but raw mik is not pasteurized

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Posted in Bacteria, Campylobacter, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Laboratory, Microbiology, Pathogen, Recall, Technology