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Department of Primary Industries

Summer is a time for spending quality time with family and friends enjoying special summer treats such as BBQs and seafood.

Unfortunately at this time of year there are spikes in food poisoning. Salmonella typically doubles in the summer, compared with the winter months.

Family feasts, eating outdoors and the warmth of summer can offer the ideal environment for bacteria to grow.

When large quantities of food are cooked and left out in the open for long periods, food poisoning bugs can spread and multiply. Fridges that are overfilled with leftovers and kept at 5^oC or above also pose a risk.

So this summer when the temperature rises remember the key food safety tips and don’t let food poisoning ruin the fun.

Food safety guide for summer eating:

• ham
• turkey
• seafood
• family feasts
• picnics
• BBQs
• other special summer treats.

Eurosurveillance

Listeriosis patient isolates in Germany have shown a new identical pulsed-field gel electrophoresis (PFGE) pattern since 2012 (n = 66). Almost all isolates (Listeria monocytogenes serotype 1/2a) belonged to cases living in southern Germany, indicating an outbreak with a so far unknown source. Case numbers in 2015 are high (n = 28). No outbreak cases outside Germany have been reported. Next generation sequencing revealed the unique cluster type CT1248 and confirmed the outbreak. Investigations into the source are ongoing.

EFSA

Human cases of listeriosis and campylobacteriosis rose once again in 2014, continuing an upward trend that began in 2008. Salmonellosis cases increased slightly for the first time since 2008. These are the main findings of the latest annual report by EFSA and ECDC on zoonoses and foodborne outbreaks in the European Union.

RASFFRASFF-aflatoxins (B1 = 32; Tot. = 36 µg/kg – ppb) in hazelnuts from Azerbaijan in Italy

RASFF-aflatoxins (B1 = 12.5; Tot. = 21.97 µg/kg – ppb) in whole roasted hazelnuts from Turkey in Germany

RASFF-aflatoxins (B1 = 27.3 µg/kg – ppb) in white rice flour from Sri Lanka in Italy

RASFF-aflatoxins (B1 = 33.1; Tot. = 34.4 µg/kg – ppb) in pistachios in shell from Iran in Belgium

RASFF-aflatoxins (B1 = 18.7; Tot. = 21.4 µg/kg – ppb) in pistachios in shell from Iran in Germany

RASFF-aflatoxins (B1 = 58.3; Tot. = 66 µg/kg – ppb) in pistachios in shell from Iran in Belgium

RASFF-aflatoxins (B1 = 7.5; Tot. = 7.9 µg/kg – ppb) in flaked red pepper from Turkey in the UK

RASFF-aflatoxins (B1 = 73.3; Tot. = 81.3 µg/kg – ppb) in groundnuts in shell from Egypt in Italy

RASFF-aflatoxins (B1 = 81.42; Tot. = 138.01 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF-aflatoxins (B1 = 5.1; Tot. = 6.6 µg/kg – ppb) in blanched groundnuts from China in the UK

RASFF-aflatoxins (B1 = 22.93; Tot. = 64.02 µg/kg – ppb) and ochratoxin A (69.87 µg/kg – ppb) in red pepper spice mix(berbere) from Ethiopia in Germany

RASFF-foodborne outbreak (scombroid syndrome) suspected to be caused by thawed yellowfin tuna fillets from Spain

RASFF–histamine (868.2 mg/kg – ppm) in filet of mackerels from Italy in Austria

RASFF–histamine (250 mg/kg – ppm) in chilled tuna fillet (Thunnus albacares) from Spain in Italy

RASFF-ochratoxin A (18.5 µg/kg – ppb) in dried sultana raisins from Greece in Cyprus

RASFF-fumonisins (1831 µg/kg – ppb) in popcorn maize from Turkey in Germany

RASFF-Salmonella (5 out of 5 samples /10g) in chilled minced meat preparation from Poland in Slovakia

RASFF-Salmonella enteritidis (presence /25g) in frozen chicken prime wings produced in Poland in France

RASFF-Salmonella (presence /25g) in spearmint powder from Egypt in the UK

RASFF-Salmonella (presence) in frozen pork meat from Germany in Sweden

RASFF-Salmonella in frozen marinated chicken breast filets from Germany in Denmark

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 Hadar (presence /25g) and Salmonella paratyphi B (presence /25g) in frozen mechanically separated poultry meat from Germany in Italy

RASFF-aflatoxins (Tot. = 33.9 µg/kg – ppb) in organic maize from Italy in Germany

RASFF-Salmonella (presence /25g) in rapeseed cake from Germany in Germany