Category Archives: Uncategorized

Food Poisoning Bulletin 

Montana has been hard hit by the E. coli outbreak linked to Costco Rotisserie Chicken Salad. Six of the 19 people who have been sickened are from Montana where health officials tested a celery and onion mix from Taylor Farms used to make the salad and discovered E. coli O157:H7, prompting a massive recall.

Food Poisoning Journal

Today Taylor Farms Pacific announced that it is recalling celery and onion mix because they may include celery, which could potentially contain E. coli 0157:H7. The products are being recalled due to a celery and onion diced blend testing positive for E. coli O157:H7 in a sample taken by the Montana Department of Health. The celery and onion diced blend tested by the state of Montana was used in a Costco Rotisserie Chicken Salad that has been linked to a multi-state E. coli O157:H7 outbreak that has sickened 19.

Food Poisoning Bulletin

Chocolate mousse made for the restaurant by Reno Provisions that gave 22 people E. coli infections was contaminated when a blender used for meat that was not cleaned properly before it was used again to make the mousse.

EFSA

EFSA has published scientific and technical guidance that will help the European Commission to apply new rules on foods for special medical purposes (FSMPs). But what are these products and how will the new rules work? Our nutrition specialists answer the key questions.

Meat Info Webinar 

Campylobacter is the most common cause of food poisoning in the UK. About four in five cases of campylobacter poisoning in the UK come from contaminated poultry – that’s an estimated 280,000 people a year.

As part of the ongoing MTJ campaign to tackle campylobacter we have joined forces with the FSA to run a webinar on March 18 to explore ways of tackling campylobacter across the food chain. Meat Trades Journal Editor, Ed Bedington, will be chairing the session with presentations by Steve Wearne, Director of Policy at the FSA, David Keeble, Faccenda’s Technical & Development Director and Gary Ford, Chief Poultry Adviser at the NFU. These presentations will be followed by a live Q and A session.

Sign up today for a webinar which will provide valuable insights and advice for businesses on what can be done to minimise campylobacter and stop so many people getting ill.

RASFF-aflatoxins (B1 = 32; Tot. = 36 µg/kg – ppb) in dried figs from Turkey in France

RASFF-aflatoxins (B1 = 15.6; Tot. = 17.4 µg/kg – ppb) in pistachios from the United States in Belgium

RASFF-aflatoxins (B1 = 9.0 µg/kg – ppb) in crushed chillies from India in the UK

RASFF-aflatoxins (B1 = 125; Tot. = 147 / B1 = 47; Tot. = 53 µg/kg – ppb) in pistachios in shell from Iran in Belgium

RASFF-aflatoxins (B1 = 185 µg/kg – ppb) in amaretto grains from Italy in Italy

RASFF-aflatoxins (B1 = 10.4; Tot. = 22.3 µg/kg – ppb) in dried figs from Turkey, via Austria in Germany

RASFF-aflatoxins (B1 = 7.4; Tot. = 22 / B1 = 9.6; Tot. = 22 µg/kg – ppb) in crushed roasted hazelnuts from Turkey in France

RASFF-aflatoxins (B1 = 25; Tot. = 28.46 / B1 = 15; Tot. = 17.29 µg/kg – ppb) in dried figs from Turkey in Poland

RASFF-aflatoxins (B1 = 7.8; Tot. = 8.8 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF-aflatoxins (B1 = 28; Tot. = 33.1 / B1 = 99.1; Tot. = 162.3 / B1 = 16.3; Tot. = 16.3 µg/kg – ppb) in dried figs from Turkey in Italy

RASFF-aflatoxins (B1 = 17.4; Tot. = 18.4 µg/kg – ppb) in chilli powder from Bangladesh in Cyprus

RASFF-aflatoxins (B1 = 27.8; Tot. = 29.39 µg/kg – ppb) in organic hazelnuts from Turkey in Germany

RASFF-shigatoxin-producing Escherichia coli (stx1/ stx2+, O174 presence /25g) in frozen kangaroo fillet from Australia, via Belgium  in the Netherlands

RASFF-shigatoxin-producing Escherichia coli (stx 1/2 +O8 /25g) in frozen kangaroo steaks from Australia, via Belgium  in the Netherlands

RASFF-shigatoxin-producing Escherichia coli (in 1 out of 5) in chilled beef from Brazil in Germany

RASFF-too high count of Escherichia coli (940 MPN/100g) in live mussels from the Netherlands in Belgium

RASFF-Diarrhoeic Shellfish Poisoning (DSP) toxins – okadaic acid (319; >320 µg/kg – ppb) in chilled scallops (Chlamys spp) from Italy in Italy

RASFF-histamine (1257.8 mg/kg – ppm) in anchovy fillets with capers in olive oil from Portugal in Austria

RASFF-Listeria monocytogenes (presence /25g) and Salmonella (presence /25g) in chilled minced meat (to be eaten raw) from Belgium in Belgium

RAFSF-Listeria monocytogenes (presence /25g) in chilled smoked salmon from Poland in Italy

RASFF-Listeria monocytogenes (< 10 CFU/g) in smoked salmon from France, with raw material from Poland in France

RASFF-Salmonella (presence /25g) in betel leaves from India in the UK

RASFF-Salmonella (presence /25g) in betel leaves from India in the UK

RASFF-Salmonella Isangi (06,7,14: d: 1,5 /25g) in milk based powders mix from Estonia in Estonia

RASFF-Salmonella (3 out of 5 samples) in frozen frog legs from Vietnam in Germany

RASFF-Salmonella (presence /25g) in hulled sesame seeds from India from Greece

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

RASFF-Salmonella (presence /25g) in frozen minced beef from Poland in Sweden

RASFF-Salmonella Derby (presence /25g) in frozen pork trimmings from Germany in Sweden