Category Archives: Uncategorized

RASFF Alerts – Aflatoxin – Groundnuts – Hazlenuts – Pistachios – Nutmegs

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RASFF-aflatoxins (B1 = 140; Tot. = 160 µg/kg – ppb) in pistachios from Iran, via Germany  in the Netherlands

RASFF-aflatoxins (B1 = 9.1; Tot. = 10.6 µg/kg – ppb) in blanched groundnut kernels from China in Greece

RASFF-aflatoxins (B1 = 9; Tot. = 26 µg/kg – ppb) in chopped hazelnuts from Turkey in Denmark

RASFF-aflatoxins (B1 = 18.7 µg/kg – ppb) in pistachios from Iran in Germany

RASFF-aflatoxins (B1 = 14.3; Tot. = 18.2 µg/kg – ppb) in groundnut kernels from India in Greece

RASFF-aflatoxins (B1 = 36.7; Tot. = 38.1 µg/kg – ppb) in nutmegs from India in Belgium

RASFF Alerts – Norovirus – Frozen Blueberries – Frozen Raspberries

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RASFF  – norovirus (presence /25g) in frozen blueberries from Chile

RASFF – foodborne outbreak caused by norovirus (2 out of 3 samples) in frozen raspberries from Serbia

RASFF Alerts – Animal Feed – Salmonella – Sunflower Meal – Aflatoxin – Peanuts – Zearalenone – Maize Gluten

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RASFF-Salmonella Coeln (presence /25g) in sunflower meal from Bulgaria in Austria

RASFF-Salmonella Coeln (4,5,12:y:1,2 /25g) in sunflower meal from Bulgaria in Austria

RASFF-aflatoxins (B1 = 101; Tot. = 223.8 µg/kg – ppb) in peanuts for bird feed from the Gambia in the UK

RASFF-zearalenone (4.3 mg/kg – ppm) in maize gluten from France in Sweden

UK – FSA – The 2015 Chicken Challenge

FSA imagesCAYZ5I84food_standards_agency_logo

We pledge to do our bit to cut campylobacter food poisoning in half….see the web page!

Botulinum : Alaskan Seal Flipper and Thai Boiled Bamboo Shoots

KDLG – KNOM, Nome:  Three people have contracted botulism after eating separate batches of fermented seal flipper in Koyuk.

Outbreak News Today

Thailand health officials issued a warning Sunday advising the public against the consumption of contaminated boiled bamboo shoot that are packaged in plastic bags or buckles due to a botulism risk.

The Minister of Public Health, Rajata Rajatanavin has advised the public to re-boil bagged or buckled boiled bamboo shoots prior to consumption for 15 minutes, in order to get rid of Clostridium botulinum bacteria.

He has said that these toxins can be easily destroyed after boiling the food for 15 minutes. However, boiled bamboo shoots with unusual package, color, or smell, should not be consumed, and advises the public to get rid of it by burying it.

Information – Food Safety Law of the People’s Republic of China

Chemlinked – Payment required imagesCAIM0ZM7

Details

Food Safety Law is the overarching food regulation in China, which is formulated to assure food safety and safeguard people’s health and life.

contents
Chapter 1: General Principles
Chapter 2: Food Safety Risk Surveillance and Assessment
Chapter 3: Food Safety Standards
Chapter 4: Food Production and Trading
      Section 1: General Provisions
      Section 2: Process Control of Production and Trading
      Section 3: Label, product description and advertisement
      Section 4: Special Foods
Chapter 5 Food Inspection
Chapter 6: Food Import and Export
Chapter 7: Handling of Food Safety Incidents
Chapter 8 Regulatory Work
Chapter 9: Legal Liabilities
Chapter 10: Supplementary Provisions

Canada – CFIA Recall – Carrot Soup – Clostridium botulinum

CFIA CIFA

The Soup Boy is recalling Carrot Soup from the marketplace because it may permit the growth of Clostridium botulinum. Consumers should not consume the recalled product described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
The Soup Boy Carrot Soup 1 L N/A, this product is not labelled None

Canada- CFIA Update – Killarney Market brand ground beef, pork and turkey recalled due to E. coli O157:H7

CFIA

Ottawa, May 12, 2015 – The food recall warning issued on May 09, 2015 has been updated to include additional product information.

Killarney Market is voluntarily recalling Killarney Market brand ground beef, pork and turkey from the marketplace due to possible E. coli O157:H7 contamination. Consumers should not consume the recalled products described below.

The following products were sold from Killarney Market, 2611 East 49th Ave., Vancouver, British Columbia.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Killarney Market Lean Ground Beef Variable Sell By May 12, 15 Starts with 200089
Killarney Market Lean Ground Beef Family Pack Variable Sell By May 12, 15 Starts with 200115
Killarney Market Extra Lean Ground Beef Less than 10% Fat Variable Sell By May 12, 15 Starts with 200117
Killarney Market Extra Lean Ground Beef Family Pack Variable Sell By May 12, 15 Starts with 200119
Killarney Market 100% Hormone Free Black Angus Lean Ground Beef Variable Sell By May 12, 15 Starts with 200820
Killarney Market Regular Ground Pork Variable All Sell By dates from May 05, 15 up to and including May 13, 15 Starts with 200091
Killarney Market Ground Pork Regular Fam Pak Variable All Sell By dates from May 05, 15 up to and including May 13, 15 Starts with 200296
Killarney Market Ground Pork Extra Lean Variable All Sell By dates from May 05, 15 up to and including May 13, 15 Starts with 200092
Killarney Market Ground Pork Extra Lean Fam Pak Variable All Sell By dates from May 05, 15 up to and including May 13, 15 Starts with 200297
Killarney Market Ground Turkey Variable All Sell By dates from May 05, 15 up to and including May 13, 15 Starts with 200094

Scotland – HPS – Annual summary for 2014 of viral and selected foodborne bacterial pathogens

HPS

Norovirus

There were 1306 laboratory reports of norovirus (NV) to HPS in 2014. This is a marked decrease of 609 (31.8%) compared with 2013 when there were 1915 reports, and follows a decrease of 35% between 2012 and 2013. The 1306 total recorded in 2014 is also the lowest number of reports in a single year in the past ten years (Figure 1).

These laboratory reports arise from confirmed infection in the whole population (community and healthcare). Laboratory confirmed cases represent just a small proportion of the true incidence in the community. The second study of infectious intestinal disease in the community (IID2 Study – accessible at http://www.food.gov.uk/science/research/foodborneillness/b14programme/b14pr…) estimated that approximately 290 cases of NV occur in the community for every case reported to national surveillance.

In Scotland the overall rate for reports of NV in 2014 was 24.5 per 100,000 compared with 36.0 per 100,000 the previous year. Rates declined in nine NHS boards and increased in five NHS boards. Rates among NHS boards ranged from 2.1 to 111.5 per 100,000 (Table 1). Some of the differences between NHS boards may be due to differences in clinical or reporting practices. The rates for the island NHS boards should be viewed with caution due to the effect of their small population.

Laboratory reports of NV showed a distinct age distribution affecting the elderly and young, with 57% (742/1306) reported from those aged 65 years and over, 21% (280/1306) from those under five years of age, while none of the other age bands accounted for more than 3% of reports.

Rotavirus

Rotavirus is the most common cause of diarrhoea in young children. An immunisation programme for rotavirus was introduced into the infant immunisation schedule in July 2013, (more information is available in the Chief Medical Officer’s letter CMO9(2013)04 at http://www.sehd.scot.nhs.uk/cmo/CMO(2013)04.pdf). Further information about rotavirus vaccination is also available from the public information website: http://www.immunisationscotland.org.uk/vaccines-and-diseases/rotavirus.aspx.

The introduction of the vaccine programme has had a significant impact on the number of laboratory reports, reducing them from 1301 in 2013 to 346 in 2014 (Figure 2). Of the reports in 2014, 321 (92.5%) were from children under the age of five. Figure 3 shows the impact of the rotavirus programme in eliminating the distinctive historical peak for rotavirus infection in early spring and the size of the reduction in 2014 compared to the average for the previous five years.

Hepatitis A

There were 32 reports of hepatitis A in 2014, an increase of 10 on 2013 when there were 22 such reports, however case numbers remain low and subject to random year-on-year variation.

Hepatitis E

Reports of hepatitis E (HEV) infection in Scotland have increased in recent years, as they have elsewhere in the UK. Since 2011 laboratory reports of HEV in Scotland have increased from 13 in 2011, to 78 in 2012, 95 in 2013 and 161 in 2014. The overall rate of HEV in Scotland in 2014 was 3.0 per 100,000, with a predominance of infection in older males. In 2014, 98 (61%) of reports were from males and, of these, 35 (37.5%) were from males aged 65 years and older.

HEV is emerging as an important new issue in Scotland and while some of the increase in reported cases is likely to be due to increased testing and better ascertainment, it is also believed to reflect a real increase in incidence. HPS is working with colleagues in Food Standards Scotland, the Scottish Government, NHS boards and Public Health England to improve understanding of the epidemiology of HEV, including risk factors and exposures, to inform public health management and control.

Listeria monocytogenes

The importance of L. monocytogenes as a gastro-intestinal pathogen arises not from the number of reported cases, which are relatively low compared to many other pathogens, but rather due to the severity of infection and high mortality. In line with reporting in the rest of the UK and Europe, pregnancy-associated cases are counted as one case, even when both the mother and infant are positive.

Infection with L. monocytogenes can cause an influenza-like illness, septicaemia or a meningo-encephalitis. Pregnant women, newborn infants, the elderly and the immunocompromised are most at risk.

There were 15 cases of L. monocytogenes reported in 2014, the same as reported in 2013 and similar to previous years (Figure 4).

HPS is grateful to all consultants in public health medicine, health protection nurses, microbiologists and environmental health officers who contribute to the enhanced surveillance of Listeria infection in Scotland, the aim of which is to improve our understanding of such infection.

Shigella

Among the species of Shigella reported, the most common was Shigella sonnei. In 2014, 49 cases of Shigella sonnei were reported, a decline of 13 (20.9%) compared to 2013.

Thirty-four cases of Shigella flexneri were reported in 2014, an increase of 15 compared to the 19 reported in 2013. Typing information was available for 32 of the 34 reports in 2014. The most common serotypes were 2a and 3a, responsible for 13 and 11 isolates respectively, while six isolates were of serotype 6 and two of serotype 1a.

Four cases of Shigella boydii and one of Shigella dysenteriae were reported in 2014.

Yersinia

In 2014 there were four reports of Yersinia enterocolitica compared to six in 2013 and ten in 2012.

Research – Assessment of Microbiological Quality of Retail Fresh Sushi from Selected Sources in Norway

Ingenta Connect

Retail fresh sushi is gaining popularity in Europe. This study was conducted to investigate the microbiological quality of selected samples of fresh sushi with a shelf life of 2 to 3 days offered as complete meals in Norwegian supermarkets. Analysis of aerobic plate counts in 58 sushi samples from three producers revealed large variations in microbiological quality, and 48% of the analyzed sushi boxes were rated as unsatisfactory (> 6.0 log CFU/g). Mesophilic Aeromonas spp. was detected in 71% of the samples. In a follow-up study, we collected products and raw materials directly from the production facility of one producer and observed a significant decrease (P < 0.01) in aerobic plate counts compared with the initial sampling. The observed difference between products purchased in stores compared with those collected directly from the factory suggests that poor temperature control during distribution and display in stores leads to reduced microbiological quality. Microbiological analysis of the sushi ingredients revealed that potentially pathogenic bacteria such as mesophilic Aeromonas spp. or bacteria belonging to the Enterobacteriaceae can be introduced into sushi through both raw vegetables and fish. The results highlight the importance of high quality ingredients and proper temperature control to ensure stable quality and safety of these food products.