A new Kwik Trip Del Monte vegetable tray outbreak has sickened three people in Wisconsin and one person in Minnesota with Salmonella food poisoning, according to the Wisconsin Department of Health. Last year, a cyclospora outbreak that was linked to Del Monte vegetable trays, also sold at Kwik Trip and Kwik Star locations in the upper Midwest, sickened at least 250 people.
RASFF – Salmonella serotype b (presence /250g) in shelled almonds from the United States in Germany
RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken meat from chickens reared in the Czech Republic and slaughtered in Poland in Poland
RASFF – Salmonella (presence /25g) in chili powder from China in Greece
RASFF – Salmonella (present /25g) in chilled minced meat preparation from Belgium in Belgium
RASFF – Salmonella (detected /25g) in live venus clams (Chamellea gallina) from Italy in Spain
RASFF – Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the UK
RASFF – Salmonella (present /25g) in frozen boiled mussels from Spain in Spain
RASFF – Salmonella (presence /25g) in shelled almonds from Spain, via France in Germany
RASFF – Salmonella (in 2 out of 5 samples /25g) in sesame seeds from Uganda in the Netherlands
RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken broiler from Poland in Lithuania
SHARING of eggs between farms is being blamed for the spread of the rare strain of salmonella enteritidis across at least six egg farms in NSW and Victoria, with the possibility of more farms being affected.
Investigations have revealed “the affected properties have clear links in that people, eggs or equipment had been moving between them,” according to the NSW Department of Primary Industries.
Since September there have been six major recalls of eggs due to a strain of salmonella once considered “exotic” in Australia.
RASFF – Salmonella enterica ser. Senftenberg (presene /25g) in soybean meal from Italy in Austria
Not for the first time in Tahini – Salmonella
Broddzenatti Holding LLC of Jupiter, Florida is recalling retail and bulk Karawan brand Tahini, sold in 16-ounce jars and 39-pound buckets that were imported from Palestine between the dates of December 2018 to January 2019, because it has the potential to be contaminated with Salmonella.
Four (4) illnesses have been reported to date.
Cantaloupes contaminated with Listeria and Salmonella have caused large scale of foodborne illness outbreaks in recent years. Prior research has shown that heat treatment can be used to reduce microbial contaminates on fruit surfaces. However, no study has evaluated the use of kitchen steamers for inactivating foodborne pathogens on cantaloupes. The purpose of this study was to test the sanitization efficacy of three models of electrical kitchen steamers (steamer‐A, ‐B, and ‐C) for eliminating foodborne pathogens on cantaloupe surfaces. Fresh cantaloupes were spot‐inoculated with Listeria monocytogens or Salmonella enterica and kept at 4 or 22 °C for a day before steam treatment for ≤100 s. Test results show that the surface of nonrefrigerated cantaloupes can be decontaminated (with ≥5.0 log reduction) within 60 s using any of the tested steamers. For refrigerated fruits (4 °C), however, only two steamers (steamer‐B and ‐C) decontaminated the cantaloupes within 60 s and they were unable to render the pathogens undetected in enriched samples. Salmonella was more susceptible than Listeria to steam treatment. In conclusion, electrical kitchen steamers can be utilized by consumers to sanitize whole cantaloupes prior to consumption. However, fruit temperature and steamer selection can influence the heating time required for surface sanitization.
Melons with netted rind surfaces, such as cantaloupes, likely have caused more outbreaks because their surface shelters pathogens from being eliminated by conventional washing and sanitization. As whole melons marketed at retail stores typically are not treated due to shelf‐life considerations, the safety of untreated melons can be of concern to consumers, especially among at‐risk populations. This study focused on the evaluation of the use of commercially available kitchen steamers in eliminating foodborne pathogens on cantaloupe surfaces. This study showed that kitchen steamers can be utilized to sanitize whole cantaloupes and also at household level, be a highly beneficial for the average concerned consumer to reduce the risk of pathogens on produce before consumption.
67 confirmed Salmonella cases and 2 probable cases have been linked to sprouts consumption in New Zealand. Illness onset ranged from December 23, 2018 to April 1, 2019. 66 of the cases became ill between January 23, 2019 and January 25, 2019. 17 people required hospital treatment.
In the wake of the outbreak, GSF New Zealand recalled certain Pams, Sproutman, and Fresh Harvest brand sprout products. GSF New Zealand said the recall was due to a “production process concern.” Regarding the Salmonella outbreak, New Zealand’s Ministry of Health reported that “Salmonella Typhimurium phage type 108/170 was the causative pathogen identified from cases, sprouts and spent irrigation water tested in this outbreak. Subtyping using Multiple Locus Variable-Number Tandem Repeat Analysis (MLVA) and whole genome sequencing methods were performed on isolates to confirm cases in the outbreak as well as the outbreak source.”
The recalled sprouts had best before dates of March 31, 2019 to April 4, 2019.
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We surveyed chicken livers from various sources for the presence and levels of Salmonella. The pathogen was recovered from 148 (59.4%) of 249 chicken livers purchased at retail stores in Delaware, New Jersey, and Pennsylvania over about a 9-month period. Positive samples harbored Salmonella at levels of 6.4 most probable number (MPN)/g to 2.4 log CFU/g. The percentage of Salmonella-positive livers purchased at retail outlets in New Jersey (72%, 59 of 82 livers) was significantly higher (P < 0.05) than the percentage for livers purchased in Delaware (48%, 36 of 75 livers); however, this percentage was not significantly different (P > 0.05) from that for livers purchased in Pennsylvania (57.6%, 53 of 92 livers). The pathogen was also recovered more often (P = 0.019) from livers that were packaged by retailers (81 of 121 livers, 66.9%) than from livers packaged directly by processors (67 of 128 livers, 52.3%). In related studies, 12 (5.8%) of 207 chicken livers harvested from birds on a research farm tested positive for Salmonella at levels of 0.4 to 2.2 MPN/g. The recovery rate of Salmonella was 4.4% (6 of 135 livers) from livers with the gall bladder attached and 8.3% (6 of 72 livers) from livers when the gall bladder was removed at harvest on the research farm. We also quantified the levels of a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella strains inoculated externally onto or internally into livers both before and after extended cold storage. Storage for at least 2 days at 4°C or 15 days at −20°C resulted in a decrease of about 1.0 log CFU/g in pathogen levels. Given the relatively high recovery rate (ca. 6.0 to 60.0%) and high (possibly illness causing) levels (0.4 MPN/g to 2.4 CFU/g) of Salmonella associated with chicken livers in the present study, further interventions for processors are needed to lower the prevalence and levels of this pathogen on poultry liver.
May 9, 2019
On May 9, 2019, JK Fish of Vietnam was added to Import Alert 16-120 for fish from foreign processors, allowing FDA to detain product from this firm without physical sampling and analysis.
Recommendation
Restaurants and retailers should check with their suppliers and not sell or serve the recalled ground tuna from Jensen Tuna. They should also be sure to wash and sanitize locations where the recalled ground tuna was stored or prepared.
It is unlikely that the recalled ground tuna was sold directly to consumers in grocery stores; rather, it was likely used in food dishes sold by restaurants or retailers. Consumers with concerns should ask their restaurants and retailers whether the tuna dish they are purchasing contains the recalled ground tuna.
RASFF – Salmonella (presence /25g) in black pepper from Brazil in Spain
RASFF – Salmonella enterica ser. Pensacola (present /25g) in sesame seeds with shell from India in Germany
RASFF – Salmonella enterica ser. Oranienburg (presence /25g) and Salmonella enterica ser. Rubislaw (presence /25g) in black pepper from Brazil in Germany
RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands
RASFF – Salmonella (presence in 4 out of 5 samples /25g) in whitish sesame seeds from Nigeria in Greece
RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands
RASFF – Salmonella (present /25g) in organic sesame seeds from Uganda in the Netherlands
RASFF – Salmonella (presence /25g) in pepper from Brazil in the Netherlands
RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken escalopes from Italy in Austria
RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken fillets from Slovakia, with raw material from Ukraine in the Czech Republic
RASFF – Salmonella (in 4 out of 5 samples /25g) in chilled cooked red shrimps (Hymenopenaeus muelleri) from Denmark in Denmark
RASFF – Salmonella (presence /25g) in sesame seeds from Nigeria in Greece
RASFF – Salmonella (presence /25g) in frozen turkey breast with pepper from Chile in Germany
RASFF – Salmonella (presence /25g) in sesame seeds from Nigeria in Greece
RASFF – Salmonella (presence /25g) in frozen pork cheeks from Poland, via Estonia in Finland
