Category Archives: Salmonella in Chicken

RASFF Alerts – Salmonella – Polish Chicken – Curry Black Pepper – Fish Gourami – Minced Beef – Dried Oregano – Chicken Soup Mix

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Salmonella Enteritidis in official samples of chicken neck skins from Poland in Spain and France

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Salmonella Infantis in frozen fish (Gourami) from Vietnam in Norway

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Salmonella Enteritidis in chicken neck skins from Poland in Poland and France

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Salmonella Enteritidis and Salmonella group C (O:8) in official samples of chicken neck skins from Poland in France

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Salmonella in minced beef from Germany in the Netherlands

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Salmonella infantis incarne di pollame proveniente dalla Polonia//Salmonella infantis in frozen poultry meat from Poland in Italy

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Salmonella enteritidis in frozen chicken soup mix from Slovakia in Slovakia and Estonia

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Poultry meat skin from chicken necks salmonella -salmonella Salmonella Enteritidis from Poland in Poland and Lithuania

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Fresh poultry meat Salmonella enteritidis from Poland in Poland and Slovakia

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S. Javiana, S. Newport, S. Infantis in black pepper from Brazil in Germany

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Salmonella Rubislaw in black pepper from Brazil in Germany

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Salmonella Sandiego in black pepper from Brazil in Germany

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Salmonella enterica sér. Enteritidis in chilled chicken quarters from Poland in the Czech Republic

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Salmonella Infantis in fresh chicken broiler quarters from Poland in Lithuania

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Salmonella enterica ser. Infantis (in 1 out of 5 samples /25g) in chilled chicken breasts from Poland in the Czech Republic

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Salmonella Mbandaka in dried oregano from Chile in Germany and Sweden

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Salmonella in Curry from Turkey in Austria and Hungary

Czech Republic- Chilled chicken without offal B – Salmonella

Potravinynapranyri

Food group: Meat and meat products Packaged meat

Chilled chicken without offal B
Category: Dangerous food
Unsatisfactory parameter:

Salmonella enterica serum. Enteritidis

The pathogenic bacterium Salmonella enterica serum was detected in chilled chickens without offal Enteritidis , which can cause a condition called salmonellosis.

Expiration date: 4/25/2021
Packaging: Plastic foil
Producer: RACIOLA Uhersky Brod, sro
Country of origin:  Czechia
Date of sampling: 20. 4. 2021
Reference number: 21-000018-SVS-CZ
The sample was found by official inspection of the State Veterinary Administration.

Research- Monte Carlo Simulation Model for Predicting Salmonella Contamination of Chicken Liver as a Function of Serving Size for Use in Quantitative Microbial Risk Assessment

Journal of Food Protection

Salmonella kswfoodworld

The first step in quantitative microbial risk assessment (QMRA) is to determine distribution of pathogen contamination among servings of the food at some point in the farm-to-table chain. In the present study, distribution of Salmonella contamination among servings of chicken liver for use in QMRA was determined at meal preparation. A combination of five methods: 1) whole sample enrichment; 2) quantitative polymerase chain reaction; 3) cultural isolation; 4) serotyping; and 5) Monte Carlo simulation were used to determine Salmonella prevalence (P), number (N), and serotype for different serving sizes. In addition, epidemiological data were used to convert serotype data to virulence (V) values for use in QMRA. A Monte Carlo simulation model based in Excel and simulated with @Risk predicted Salmonella P, N, serotype, and V as a function of serving size from one (58 g) to eight (464 g) chicken livers. Salmonella P of chicken livers was 72.5% (58/80) per 58 g. Four serotypes were isolated from chicken livers: 1) Infantis (P = 28%, V = 4.5); 2) Enteritidis (P = 15%, V = 5); 3) Typhimirium (P = 15%, V = 4.8); and 4) Kentucky (P = 15%, V = 0.8). Median Salmonella N was 1.76 log per 58 g (range: 0 to 4.67 log/58 g) and was not affected ( P > 0.05) by serotype. The model predicted a non-linear increase ( P ≤ 0.05) of Salmonella P from 72.5% per 58 g to 100% per 464 g, minimum N from 0 log per 58 g to 1.28 log per 464 g, and median N from 1.76 log per 58 g to 3.22 log per 464 g. Regardless of serving size, predicted maximum N was 4.74 log, mean V was 3.9, and total N was 6.65 log per lot (10,000 chicken livers). The data acquired and model developed in this study fill an important data and modeling gap in QMRA for Salmonella and chicken liver.

Research – Application of peroxyacetic acid for decontamination of raw poultry products and comparison to other commonly used chemical antimicrobial interventions – A Review

Journal of Food Protection

Poultry remains one of the top food commodities responsible for foodborne illness in the U.S., despite poultry industry efforts since the inception of HACCP to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA to over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid (LA) compounds (5 articles) and to cetylpyridinium chloride (CPC, 6 articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter . PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher or comparable to that of LA and CPC depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing.

USA- Salmonella Outbreaks Linked to Backyard Poultry

CDC

Fast Facts
  • Illnesses: 163
  • Hospitalizations: 34
  • Deaths: 0
  • States: 43
  • Recall: No
  • Investigation status: Active
Backyard poultry with chickens eating
Backyard Poultry and Salmonella

Backyard poultry, like chicken and ducks, can carry Salmonella germs even if they look healthy and clean. These germs can easily spread to anything in the areas where they live and roam.

You can get sick from touching your backyard poultry or anything in their environment and then touching your mouth or food, and swallowing Salmonella germs.

RASFF Alerts – Salmonella – Polish Chicken – Polish Turkey – Chicken Meat – Mussels –

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Salmonella group B (O:4) in chilled turkey meat from Poland in Belgium, Germany and Netherlands

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Salmonella enterica ser. Enteritidis in chilled chicken meat from the Netherlands in the Netherlands and Belgium

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Fishing mussels – salmonella spp from Denmark in France

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Frozen chicken legs – Salmonella Enteritidis from Poland in France

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Salmonella in chicken meat preparations from Poland in the Netherlands, Luxembourg and Belgium

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Salmonella Enteritidis in official samples of chicken neck skins from Poland in the UK, Lithuania, Belgium, 

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Salmonella Typhimurium in turkey meat from Poland in Belgium, Czech Republic, Germany, Ireland and Latvia

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Salmonella infantis in chicken meat from Spain in France

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Salmonella infantis in chicken breast from Poland in the Czech Republic

 

 

Czech Republic – Class A chicken without offal from Poland- Salmonella

Potraviny na Pranyri

Place of inspection:
Vedryne ( Vedryne 131, 73994 Vedryne )
Company ID: 07329695
Food group: Meat and meat products Unpacked: meat, minced meat, meat preparations
Class A chicken without offal
Category: Dangerous food
Unsatisfactory parameter:
Salmonella enterica serum. Infantis

The pathogenic bacterium Salmonella enterica serum was detected in chicken meat Infantis , which can cause a condition called salmonellosis.

Lots: 109921138
Expiration date: 4/15/2021
Producer: SuperDrob SA, PL 06630501 WE, Zimna 2, Lublin, 20-952 Poland
Country of origin:  Poland
Date of sampling: 9. 4. 2021
Reference number: 21-000016-SVS-CZ
 
The sample was found by official inspection of the State Veterinary Administration.
 

USA – Breaded Chicken Products and Salmonella

Food Safety News

This week the CDC, public health and regulatory officials in several states, and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) announced a multistate outbreak of Salmonella Enteritidis infections linked to raw frozen breaded stuffed chicken products. As of June 2, 2021, a total of 17 people infected with the outbreak strain of Salmonella Enteritidis have been reported from six states. Illnesses started on dates ranging from Feb. 21, 2021 to May 7, 2021.

Sounds a bit familiar?  Why does the USDA-FSIS ignore this risky product?

USA – Kirkwood’s Chicken Cordon Bleu appears linked to Salmonella Outbreak

Food Poison Journal

Arizona, Minnesota, Indiana, Indiana, Michigan and New York report Salmonella illnesses.

CDC, public health and regulatory officials in several states, and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) are collecting different types of data to investigate a multistate outbreak of Salmonella Enteritidis infections linked to raw frozen breaded stuffed chicken products.

As of June 2, 2021, a total of 17 people infected with the outbreak strain of Salmonella Enteritidis have been reported from 6 states. Illnesses started on dates ranging from February 21, 2021 to May 7, 2021.

Sick people range in age from 3 to 83 years, with a median age of 52 years, and 60% are female. Of 13 people with information available, 8 (62%) have been hospitalized; no deaths have been reported.

People reported buying many different brands of raw frozen breaded stuffed chicken products from multiple stores. When asked about how the products were prepared at home, seven people reported undercooking, microwaving, or air frying the product.

RASFF Alerts – Salmonella – Frozen MRM Chicken – Polish Chicken – Frozen Green Pepper Strips – Pork – Minced Meat- Kebab

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Salmonella infantis in chicken meat from Spain in France

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Salmonella infantis in chicken breast from Poland in the Czech republic

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Salmonella in frozen, mechanically separated chicken from Belgium in Latvia and Lithuania.

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Salmonella enterica subsp. Enteritidis in minced meat from Poland in Slovakia and Hungary

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Salmonella spp. in fresh chicken meat from Poland in Germany and the UK

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Meat with Salmonella from the Netherlands in Sweden

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Salmonella spp. in frozen green pepper strips from China in Germany

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Salmonella enterica ser. enteritidis in chicken breast from Poland in the Czech Republic

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Salmonella in pork from the Netherlands in Germany

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Salmonella spp in kebab from the Netherlands in France