RASFF – Norovirus in Oysters in Denamark sourced in France
RASFF– Norovirus on Oysters in Italy sopurced in France
RASFF– Histamine in Sardines in Cyprus sourced in Thailand
RASFF – Salmonella in Forzen Turkey Kebab in Italy sourced in Poland
RASFF – Histamine in Yellow Fin Tuna in Italy sourced in Spain
Posted in Bacteria, Food Hygiene, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Histamine, Microbiology, Norovirus, Pathogen, RASFF, Recall, Salmonella
Tagged food, histamine, norovirus, rasff, yellow fin tuna
RASFF– Norovirus in Clams in Italy sourced in Turkey
RASFF – Norovirus in Oysters in Italy sourced in France
RASFF – Salmonella in Frozen Turkey and Poultry Kebab in Italy sourced in Germany via Poland
Posted in Bacteria, Food Hygiene, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Norovirus, Pathogen, RASFF, Recall, Salmonella, Virus, Water
Tagged food, frozen turkey, health, norovirus, rasff
Abstract:
This study evaluated the efficacy of a PCR-based system (DuPont Qualicon BAX) for detection of Salmonella in sprouts and spent irrigation water collected during sprouting of seeds naturally contaminated with Salmonella. Alfalfa seeds were grown in Mason jars at 20 and 30°C for 3 days. Levels of Salmonella present in the water and sprouts were determined by most-probable-number (MPN) analysis. Background microflora levels were also determined. Samples of spent irrigation water and sprouts were enriched overnight individually in tetrathionate broth and in buffered peptone water with novobiocin at 42°C and then run in the BAX system. Samples were also enriched according to the U.S. Food and Drug Administration’s Bacteriological Analytical Manual (FDA BAM) method for Salmonella as a comparison. Salmonella levels were lower at 20°C compared with 30°C for some trials, and background microflora levels ranged from 107 to 108 CFU/g or ml at 20°C and 108 to 109 CFU/g or ml at 30°C. In trials with a Salmonella level >1.1 MPN/g or ml, both the BAX and FDA BAM methods were able to detect Salmonella in all samples. In trials with lower levels (0.21 MPN/g or ml or lower) of Salmonella, BAX was able to detect more positive samples than FDA BAM. For one trial with <0.003 MPN/g or ml of Salmonella, the presence of the pathogen was not indicated by either the BAX or the FDA BAM method. The results suggest that PCR detected low levels of Salmonella in sprouts or spent irrigation water collected from sprouting of naturally contaminated seeds.
RASFF – Salmonella in Bovine Meat in Sweden sourced in Ireland
RASFF – Salmonella in Chilled Beef in Sweden sourced in Ireland
RASFF – Moulds in Soft Toffee in Czech Republic sourced in Poland
RASFF– Histamine in Tuna in Italy sourced in Spain
RASFF – E.coli in Live Bivalve Molluscs in the Netherlands sourced in Denmark
France – Norovirus warning for the English Channel
Due to poisonings related to collective consumption of shellfish, fish and shellfish all marketing from one of the main production areas of Lower Normandy oysters in an area about 5 kilometers Blainville-sur-Mer , in the English Channel, is prohibited. Products shipped since January 28 are recalled to be destroyed, said Thursday the prefecture of Manche.
Posted in Bacteria, E.coli, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Food Virus, Histamine, Microbiology, Moulds, Norovirus, Pathogen, RASFF, Recall, Salmonella, Virus
Tagged environment, science
In July 2012, the European Centre for Disease Prevention and Control (ECDC) initiated a Europe-wide investigation on a Salmonella Stanley outbreak, together with the affected Member States, the European Food Safety Authority (EFSA) and the European Reference Laboratory for Salmonella (EURL Salmonella). Cases were associated with strains showing an indistinguishable PFGE pattern not previously reported in Europe.
Between July and September 2012, ECDC encouraged European Union (EU) and other European Economic Area (EEA) Member States to perform Xbal-PFGE typing on all S. Stanley human isolates. The image profile of the outbreak strain was shared with all EU countries. ECDC collected and analysed molecular typing data on S. Stanley from EU/EEA Member States to explore potential sources of infection within the food production chain in this multi-country outbreak.
Full report at the link above.
Posted in Bacteria, ECDC, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Technology, Food Testing, Foodborne Illness, Hand Washing, Hygiene, Illness, Methods, Microbiology, outbreak, Pathogen, Salmonella
Tagged european food safety authority, food production chain, food safety authority, science
Walmart is recalling Stallings Head Cheese which has been linked to a cluster of Salmonella Uganda illnesses in Louisiana. Stallings, which is based in Houston, issued a recall for 4,700 pounds of the product on January 24 after health officials had discovered the link to the illnesses.
RASFF – Salmonella in Dog Chews in Germany sourced in Argentina
RASFF – Ochratoxin A in Coffee in Belgium
Posted in Bacteria, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Microbiology, Ochratoxin, Pathogen, RASFF, Recall, Salmonella
Tagged dog chews, nature, transportation
Food Safety News – First Outbreak Update
An emerging outbreak of Salmonella Typhimurium has expanded to five states with 16 people infected with the outbreak strain, the federal Centers for Disease Control and Prevention (CDC) in Atlanta said Friday.
USDA’s Food Safety and Inspection Service (FSIS)– just 24 hours earlier– announced the existence of the outbreak with seven illnesses in two states, Michigan and Arizona.
CDC said the states and the number of persons infected in the outbreak now includes: Arizona (!), Illinois (2), Iowa (1), Michigan (9), and Wisconsin (3). No deaths have been reported, but 53 percent of the ill persons have required hospitalization.
Food Safety News – Second Outbreak
A second Michigan retail store has recalled about 550 pounds of ground beef products that may be associated with a Salmonella Typhimurium outbreak linked to a Macomb County restaurant.
Troy-based Gab Halal Foods recalled various size bags of ground beef, wrapped in clear plastic. The recalled product was produced between Dec. 4, and Dec. 10, 2012 and distributed to the Macomb County restaurant and directly to consumers.
The beef products were sold without labels.
According to USDA’s Food Safety and Inspection Service (FSIS), the second recall was initiated out of concern for a cluster of Salmonella Typhimurium illnesses that may be caused by eating a raw ground beef product at a restaurant in Michigan’s Macomb County.
RASFF – Salmonella in Frozen Poultry in Spain sourced in Brazil
RASFF– Salmonella in Fresh Chicken in UK and Poland sourced in Poland
Posted in Bacteria, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, Salmonella
Tagged food, frozen poultry, nature, plants, rasff
