Category Archives: Toxin

RASFF Alerts – Aflatoxin – Groundnuts – Watermelon Seeds – Peeled Almonds

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RASFF – aflatoxins (B1 = 6.9 µg/kg – ppb) in groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (B1 = 5.8; Tot. = 6.3 µg/kg – ppb) in groundnuts from Nicaragua in Belgium

RASFF – aflatoxins (B1 = 11.6; Tot. = 12.9 µg/kg – ppb) in watermelon seeds from Turkey in Germany

RASFF – aflatoxins (Tot. = 41.63 µg/kg – ppb) in peeled almonds from the United States in Italy

RASFF Alerts – STEC E.coli – Raw Milk Cheese

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RASFF -shigatoxin-producing Escherichia coli (presence /25g) in raw milk cheese from France in Germany

RASFF Alerts – Aflatoxin – Organic Hazlenut – Groundnuts – Nutmeg – Hazlenuts – Dried Figs – Shelled Almonds

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RASFF – aflatoxins (B1 = 35.05; Tot. = 39.06 µg/kg – ppb) in organic hazelnut kernels from Azerbaijan in Germany

RASFF – aflatoxins (B1 = 4.73 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 31.3; Tot. = 48.9 µg/kg – ppb) in nutmeg from Indonesia in Germany

RASFF – aflatoxins (B1 = 44.9; Tot. = 52.3 µg/kg – ppb) in groundnuts in shell from Egypt in Germany

RASFF – aflatoxins (B1 = 52.9; Tot. = 59.4 µg/kg – ppb) in groudnuts in shell from Egypt in Germany

RASFF – aflatoxins (B1 = 7.2 µg/kg – ppb) in hazelnuts from Georgia in Spain

RASFF – aflatoxins (B1 = 39; Tot. = 78 µg/kg – ppb) in dried figs from Turkey in Spain

RASFF – aflatoxins (B1 = 13.05; Tot. = 42,9 µg/kg – ppb) in shelled almonds from the United States in Spain

RASFF Alerts – Ochratoxin A – Raisins – Rye Flour – Pistachios

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RASFF – ochratoxin A (37.5 µg/kg – ppb) in raisins from Turkey in the UK

RASFF – ochratoxin A (7.25 µg/kg – ppb) in rye flour from Poland in Poland

RASFF – ochratoxin A (67 µg/kg – ppb) in pistachios from Germany in the Netherlands

RASFF Alerts – Aflatoxin – Hazlenuts – Groundnuts – Brazil Nuts – Basmati Rice

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RASFF – aflatoxins (B1 = 49.6; Tot. = 57 µg/kg – ppb) in hazelnuts from Georgia in Bulgaria

RASFF – aflatoxins (B1 = 35; Tot. = 41.8 µg/kg – ppb) in groundnuts in shell from China in Lithuania

RASFF – aflatoxins (B1 = 10.3; Tot. = 24) in brazil nuts from Brazil in Spain

RASFF – aflatoxins (B1 =6.8; Tot. = 23 µg/kg – ppb) in hazelnuts from Turkey in the Netherlands

RASFF – aflatoxins (Tot. = 43 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 26; Tot. = 40 µg/kg – ppb) in blanched groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 62; Tot. = 69.2 µg/kg – ppb) in groundnut kernels from India in Greece

RASFF – aflatoxins (B1 = 19.9; Tot. = 21.6 µg/kg – ppb) in basmati rice from Pakistan in Italy

RASFF – aflatoxins (B1 = 6.8 µg/kg – ppb) in basmati rice from Pakistan in Belgium

RASFF Alert – Histamine – Frozen Skipjack Tuna

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RASFF – histamine (>800 mg/kg – ppm) in frozen skipjack tuna (Katsuwonus [Euthynnus] pelamis) from the Maldives in Spain

Information – CDC – Staph infections can kill

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MRSA Staphylococcus KSW Food World

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Overview

Staphylococcus aureus (staph) is a germ found on people’s skin. Staph can cause serious infections if it gets into the blood and can lead to sepsis or death.

  • Staph is either methicillin-resistant staph (MRSA) or methicillin-susceptible staph (MSSA).
  • Staph can spread in and between hospitals and other healthcare facilities, and in communities.
  • People are at higher risk for staph infection when they have surgery or stay in healthcare facilities, have medical devices in their body, inject drugs, or when they come in close contact with someone who has staph.
  • Additional tactics in healthcare—such as decolonization (reducing germs people may carry and spread) before surgery—along with current CDC recommendations could prevent more staph infections.