Category Archives: Salmonella

RASFF Alerts – Salmonella – Organic Leek Seeds – Sesame Seeds – Whitish Sesame Seeds – Black Pepper – Frozen Chicken Meat Preparation – Chilled Pork Meat – Turkey Mince Meat – Live Mussels – Chicken Thigh – Chicken Breast


RASFF – Salmonella (present /25g) in organic leek seeds for sprouting from Italy in Norway

RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in Greece

RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in Greece

RASFF – Salmonella enterica ser. Namour (in 1 out of 5 samples /25g) in sesame seeds from Chad, via Turkey in Greece

RASFF – Salmonella enterica ser. Poona (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Typhimurium (present /25g) in frozen chicken meat preparation from the Czech Republic in the Czech Republic

RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF – Salmonella enterica ser. Johannesburg (presence /25g) and Salmonella enterica ser. Suelldorf (presence /25g) in whitish sesame seeds from Sudan in Greece

RASFF – Salmonella enterica ser. Javiana (presence in 4 out of 5 samples /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Choleraesuis (presence in 3 out of 5 samples /25g) in chilled pork meat from Poland in Italy

RASFF – Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Enteritidis (present /25g) in turkey minced meat from Croatia, with raw material from Hungary in Croatia

RASFF – Salmonella (presence /25g) in live mussels (Mytilus galloprovincialis) from Spain, packaged in Italy in Italy

RASFF – Salmonella enterica ser. Millesi (presence /25g) in sesame seeds from Sudan in Greece

RASFF – Salmonella (presence /25g) in frozen chicken thighs from Hungary in Lithuania

RASFF – Salmonella (presence /25g) in frozen salted chicken half breast from Brazil in the Netherlands

RASFF Alerts – Animal Feed – Salmonella – Fish Meal – Soy Protein Concentrate – Grilled Mealworms and Crickets


RASFF – Salmonella (presence /25g) in fish meal from Mauritania in Spain

RASFF – Salmonella (presence /25g) in soy protein concentrate from Denmark in Germany

RASFF – Salmonella enterica ser. Aberdeen (in 1 out of 5 samples /25g) in grilled mealworms and crickets from China in Germany

RASFF – Salmonella (present /25g) in organic soybean meal from China in Germany



Brazil – BRF launches massive fresh chicken recall because of Salmonella test results

Food Safety News


BRF S.A. has recalled more than 450 tons of fresh chicken because of potential Salmonella contamination.

Approximately 164.7 metric tons of chicken was destined to the Brazilian domestic market and 299.6 tons for international markets but the company did not say which countries. A total of 744 tons was distributed abroad but 445 tons has already been traced and blocked by BRF.

Products were marketed domestically in Brazil’s states of Amapá, Bahia, Ceará, Espírito Santo, Maranhão, Minas Gerais, Pará, Paraná, Pernambuco, Rio de Janeiro, Rio Grande do Sul, Santa Catarina and São Paulo. The national recall represents less than 0.1 percent of the total BRF monthly production of chicken in Brazil.

The implicated chicken was produced on Oct. 30, 2018, and November 5, 6, 7, 9, 10, and 12, 2018, at BRF’s manufacturing unit in Dourados, a municipality in the Mato Grosso do Sul state. Laboratory tests detected a risk of Salmonella enteritidis presence.

France/Spain – Third firm recalls baby formula from Spanish factory as outbreak continues – Salmonella

Food Safety News

Laboratorios Ordesa S.A. has recalled rice milk formula made at a Spanish factory suspected to be the source of a Salmonella outbreak. Combined with the first two companies’ recalls, implicated baby formulas could have been sold in at least 18 countries via retailers and online sellers.

Company officials said only Blemil Plus hydrolyzed rice is affected. Multiple lots of Blemil Plus 1 rice 400 gram and Blemil Plus 2 rice 400 gram are part of the recall, according to the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN).

Pharmacies with affected product lots have stopped selling them. Consumers are advised to return the recalled formula to the pharmacy.

Laboratorios Ordesa becomes the third company to issue a recall in relation to the outbreak.  Sodilac and Lactalis have already recalled baby formula products from the production plant in Spain.

Australia – Nine people hospitalised after Salmonella outbreak linked to bakeries in Burton, Salisbury Downs and Blakeview

Adelaide Now

A salmonella outbreak linked to three bakeries in the northern suburbs has left nine people in hospital.

SA Health has confirmed 11 cases of salmonella have been reported after people ate Vietnamese rolls from three Angkor Bakery stores.

Deputy chief medical officer Dr Nicola Spurrier said that of those eleven people, nine were hospitalised due to the severity of the poisoning.

“SA Health authorised officers, in conjunction with local council Environmental Health Officers, have inspected stores at Springbank Plaza in Burton, Hollywood Plaza in

Salisbury Downs and Blakes Crossing in Blakeview,” Dr Spurrier.

“Food and environmental samples have been collected from all stores and results will assist in identifying the source of the contamination.

“Early investigations indicate the cases could be linked to raw egg butter, pate or BBQ pork ingredients.

USA – Public Health Alert Concerning Potential Salmonella Tennessee Contamination of Soom Foods 1 oz. Chocolate Sweet Tahini Halva Spread


The U.S. Food and Drug Administration is alerting consumers of potential Salmonella Tennessee contamination of Soom Foods Chocolate Sweet Tahini Halva Spread. This product is individually packaged in 1 oz. (30 ML) pouches or packets with a stamped lot number of “67333D” on the bottom. The spread is packaged in purple laminated paper packets with a tear-away tab on one end.

Soom Foods Chocolate Sweet Tahini Halva Spread

In response to the investigation of the Salmonella Concord outbreak, FDA analyzed retain product samples of Soom Foods Chocolate Sweet Tahini Halva Spread. The FDA analysis of the samples found that the product contained Salmonella Tennessee. The FDA advises consumers to not eat this product and to discard it.

Soom Foods was notified of the Chocolate Sweet Tahini Halva Spread product testing positive for SalmonellaTennessee, but has not yet acted to protect public health by recalling the product. These particular products may have been distributed by various retailers as samples. Retailers should not sell or give away this product and should discard it.

Currently, the FDA is not aware of any illnesses related to consumption of these individually-packed halva spread.

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

Wiley Online Library


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.