Category Archives: Salmonella

RASFF Alerts – Salmonella – Pine Nuts – Chicken – Frozen Sparrows – Clams – Pork

Posted on February 24, 2014 by KSW | Leave a comment

RASFF -Salmonella Montevideo (presence /10g) in poultry sausages (merguez) from France

RASFF -Salmonella Hadar (presence /25g) in pine nuts from Pakistan in Germany

RASFF -Salmonella typhimurium in chicken breast from Thailand in Germany

RASFF -Salmonella in frozen poultry meat preparations from Brazil in the Netherlands

RASFF-Salmonella spp. (presence) in frozen poultry preparations from Brazil in the Netherlands

RASFF -Salmonella typhimurium (presence /25g) in frozen sparrows from Tunisia in Italy

RASFF -Salmonella spp. (presence /25g) in frozen clams (Meretrix spp) from Vietnam in Portugal

RASFF -Salmonella (presence /10g) in pork cordon bleu from Belgium

RASFF -Salmonella spp. (presence /10g) in frozen gyros-like pork roasting spit from the Czech Republic, with raw material from Germany

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

Tagged salmonella, salmonella typhimurium

RASFF Alerts – Animal Feed – Salmonella – Soybean – Rapeseed – Fish Meal

Posted on February 24, 2014 by KSW | Leave a comment

RASFF -Salmonella Oranienburg in soybean meal from Italy in Austria

RASFF-Salmonella Agona (presence /25g) and Salmonella Mbandaka (presence /25g) in rapeseed extraction meal from Germany

RASFF -Salmonella Llandoff (1 out of 10 /25g) in soybean meal – non GMO from Italy in Austria

RASFF -Salmonella spp. in fish meal from Mauritania in Denmark

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

Canada – Dried Egg Products Recall – Salmonella

Posted on February 18, 2014 by KSW | Leave a comment

CFIA –

Vanderpol’s Eggs Ltd. is recalling Ova Easy brand Tasty Nutritious Egg dried egg product from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

This recall was triggered by a recall in another country. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled the CFIA will notify the public through updated Food Recall Warnings.

No illnesses have been reported

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

Tagged cfia, egg product, Eggs Ltd., salmonella contamination

USA – Egg Product Recall – Salmonella

Posted on February 17, 2014 by KSW | Leave a comment

Food Safety News

Nutriom LLC of Lacey, WA, is recalling approximately 226,710 pounds of processed egg products that may be contaminated with Salmonella,the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Saturday.

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

Tagged egg products, Food Safety News Nutriom LLC, U.S. Department of Agriculture’s Food Safety and Inspection Service

USA – FDA – Recall – Curly Parsley – Salmonella

Posted on February 13, 2014 by KSW | Leave a comment

FDA

ROTH FARMS Inc. of Belle Glade, Fl , is recalling its “ bunched Curly Parsley” because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recalled “Curly Parsley” was distributed in South Florida distribution centers.

The product comes in a 3 Wire Wooden Crate with the lot # AG01GN on the outside tag.

No illnesses have been reported to date in connection with this problem.

The potential for contamination was noted after routine testing by the company revealed the presence of Salmonella in some Curly Parsley samples.”

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

Tagged Curly Parsley, fatal infections, Parsley, salmonella, weakened immune systems, young children

RASFF Alerts – Salmonella – Laurel Leaves – Chicken – Minced Pork – Onion Powder – Seasoning Mix

Posted on February 12, 2014 by KSW | Leave a comment

RASFF -Salmonella in laurel leaves powder from Turkey in Italy

RASFF-Salmonella enteritidis (presence /25g) in frozen raw chicken meat from Poland in France

RASFF-Salmonella enteritidis (presence /25g) in frozen poultry meat processed in Poland, with raw material from the Czech Republic in Poland

RASFF-Salmonella in minced pork from Germany in Sweden

RASFF-Salmonella spp. (presence /25g) in onion powder from unknown origin, via the Netherlands in Sweden

RASFF-Salmonella spp. (presence /25g) in seasoning mix from India in Finland

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

Tagged frozen poultry meat, Poland, presence, rasff, raw chicken meat, salmonella

RASFF Alerts – Animal Feed – Salmonella – Aflatoxin

Posted on February 12, 2014 by KSW | Leave a comment

RASFF -Salmonella Rissen in corn gluten meal from the Netherlands in Sweden

RASFF -Salmonella spp. in pet food from Mauritius in Italy

RASFF -aflatoxins (B1 = 4.8 / B1 = 28.4 / B1 = 55.9 µg/kg – ppb) in organic soy beans from Kazakhstan in Denmark.

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Posted in Aflatoxin, Animal Feed, Bacteria, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Pet Food, RASFF, Recall, Salmonella, Uncategorized

Tagged corn gluten meal, rasff, salmonella, salmonella spp, Sweden RASFF

Research – Brasil – Risk of Infection by Salmonella and Listeria from RTE Vegetables

Posted on February 10, 2014 by KSW | Leave a comment

Science Direct

The current study was carried out to estimate the risks of infection due to consumption of RTE vegetables contaminated with Salmonella and Listeria monocytogenes in Brazil. The risk assessment model was composed of five different modules comprising the retail-consumption steps. Scenarios were simulated using prevalence and concentration levels reported in RTE vegetables in Brazil as well as considering values 10 times lower. In addition, scenarios in which temperature during transportation and storage are maintained below 5 °C were also evaluated. Models built in Excel spreadsheets were run (100,000 iterations) using @Risk software. The two outputs were risk of infection per month (probability of infection per month due to consumption of RTE vegetables) and number of infections per month (number of people that consumed RTE vegetables and get infected per month). The QMRA models predicted that the mean risk of Salmonella infection per month is 5.7E-03, while the mean risk of infection for L. monocytogenes was 8.1E-06 per month. The reduction of prevalence of Salmonella from 1.7% to 0.17% resulted in a decrease of risk of infection per month by about 6 times. In the case of L. monocytogenes, the reduction of prevalence from 2.2% to 0.22% resulted in decrease of risk of infection from 8.1E-06 to 1.0E-06. The risks and number of cases predicted in scenarios in which temperature was kept below 5 °C were reduced for both pathogens studied when compared to scenarios where this was not the case. The scenario where prevalence and concentration of pathogens was reduced and where temperature was <5 °C led to the lowest number of infections due by Salmonella and L. monocytogenes (187 and 3.3E-05 cases, respectively). The results suggest that effective mitigation strategies need to be adopted. The strict control of temperature during transportation, storage and consumption was more effective to reduce risk and number of cases due to L. monocytogenes than to Salmonella. More data is needed to improve the accuracy of risk assessment models developed.