Category Archives: Uncategorized

RASFF-Salmonella Senftenberg (in 1 out of 5 samples /25g) in hulled sesame seeds from India in Greece

RASFF-Salmonella Durban (present /25g) in organic Moringa oleifera from Sri Lanka, packaged in Germany in Germany

RASFF-Salmonella Agona (in 3 out of 5 samples /25g) in hulled sesame seeds from India in Greece

RASFF-Salmonella (in 1 out of 5 samples /25g) in betel leaves from India in the UK

RASFF-Salmonella (in 2 out of 5 samples /25g) in betel leaves from India  in the UK

RASFF-Salmonella in betel leaves from India in the UK

RASFF-Salmonella (in 1 out of 5 samples /25g) in betel leaves from India in the UK

RASFF-Salmonella (in 1 out of 5 samples /25g) in betel leaves from India  in the UK

RASFF-Salmonella (presence in 2 out of 5 samples /25g) in turkey and chicken kebab from Hungary in Hungary

RASFF-Salmonella typhimurium in chicken legs from the Netherlands in the Netherlands

RASFF-aflatoxins (B1 = 6.4; Tot. = 16.5 µg/kg – ppb) in dried figs from Turkey in the UK

RASFF-aflatoxins (B1 = 17.1; Tot. = 19 µg/kg – ppb) in dried figs from Turkey in the UK

RASFF-aflatoxins (B1 = 7.5 µg/kg – ppb) in chilli powder from India in the UK

RASFF-aflatoxins (B1 = 11.7; Tot. = 12.2 µg/kg – ppb) in pistachio nuts from Turkey in Germany

RASFF-aflatoxins (B1 = 43; Tot. = 100 µg/kg – ppb) in pistachio kernels from Turkey  in Italy

RASFF-aflatoxins (B1 = 3.3; Tot. = 3.7 µg/kg – ppb) in blanched groundnuts from China in France

RASFF-aflatoxins (B1 = 15.4; Tot. = 17.2 µg/kg – ppb) in dried figs from Turkey in France

RASFF-aflatoxins (B1 = 93.6; Tot. = 112.2 / B1 = 6.5; Tot. = 7.5 µg/kg – ppb) in peanuts in shell from Egypt in Italy

RASFF-aflatoxins (B1 = 10.4; Tot. = 12.2 µg/kg – ppb) in ground hazelnut kernels from Germany, with raw material from Italy in Germany

RASFF-aflatoxins (B1 = 24.6; Tot. = 27.8 µg/kg – ppb) in organic peanuts inshell from Egypt in Italy

RASFF – ochratoxin A (10.5 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF-Listeria monocytogenes (< 10 CFU/g) in chilled salami from Italy in France

RASFF-Listeria monocytogenes (110 CFU/g) in raw milk cheese (Brie de Meaux and Coulommiers) from France in the Netherlands

RASFF-Listeria monocytogenes (140 CFU/g) in smoked salmon from the Netherlands in the Netherlands

RASFF-Listeria monocytogenes (550 /g) in organic dried pork sausages from France in France

RASFF-Listeria monocytogenes (1900 CFU/g) in frozen organic smoked salmon from Germany in Germany

RASFF-Salmonella (presence /25g) in meat and bone meal in Belgium

RASFF-aflatoxins (B1 = 129; Tot. = 160 µg/kg – ppb) in groundnuts from Madagascar in Belgium

BBSRC – IFR 

 A study from the BBSRC strategically-funded Institute of Food Research has provided new evidence on the background levels of food-poisoning bacteria in raw food to help the food industry deliver safe chilled foods more sustainably.

Botulism is a serious form of food poisoning, caused by a deadly neurotoxin produced by the bacterium Clostridium botulinum. The neurotoxin is so poisonous that eating even the tiniest amount of food in which C. botulinum has germinated, grown and formed neurotoxin can result in severe illness and death. Because of this, the food industry uses high quality raw materials and good hygienic manufacturing practice along with a strict set of safety criteria when producing foods. The safety criteria include precisely defined cooking conditions and times, as well as controlled storage temperatures and use by dates that keep our food safe. The rare outbreaks of foodborne botulism have occurred when these criteria haven’t been followed correctly.

Although these criteria are well established, consumer demand for reduced preservatives, milder heat processing and longer shelf lives is driving continuous innovation in minimally processed chilled foods, which include ready meals and similar prepared items. But delivering this needs a full understanding of how these changes affect the germination and growth of food poisoning bacteria, especially C. botulinum.

MENA FM.COM

One child died and another eight including a woman were hospitalized due to food poisoning in Ashash village in Madinah region.
Dr. Ayman Yanbawi assistant general director of health affairs in Madinah said that public health preventive teams provided emergency services and medical assistance to a family of eight in Ashash village in Al-Madinah region after they suffered food poisoning caused by eating contaminated food.

Ejinsight 

Three women suffered food poisoning after eating raw oysters imported from France, Ming Pao Daily reported Wednesday, citing the Center for Health Protection (CHP).

The trio, all 27 years old, experienced symptoms such as vomiting, abdominal pain, diarrhea and fever 20-40 hours after eating oysters at Mr. & Mrs. Fox, a restaurant in Quarry Bay, Jan. 3.

They each went to hospital, but given their stable condition, did not need to be warded.

After an investigation, the CHP found that the raw oysters involved were harvested in Catch Area 50-04 in France.

Herald Scotland 

A woman has told a court how her life was altered forever when she was struck down by food poisoning after eating a warm chicken liver and beetroot salad during an evening out.

Tracey Rae said she had “a lovely meal” with her husband and friends but was later hit by severe sweats, stomach cramps and she felt sick. She also suffered pain, diarrhoea and began to pass blood and was told she had contracted Campylobacter infection.

Viet Nam News

Pho Noi General Hospital in the northern province of Hung Yen this morning treated at least 34 workers for food poisoning, the hospital said.

The workers were employed by the Viet Nam Corona Shinei Ltd Co in Thang Long Industrial Zone 2.

The hospital’s representative said it had received 44 patients last night, 34 of whom were hospitalised after eating dinner at their company’s canteen.

Workers complained of headaches, stomach ache and vomiting after eating a meal of roast squid, crab soup and noodles.

After the initial examination, doctors confirmed the workers were suffering from food poisoning.