Category Archives: Uncategorized

RASFF Alerts – Aflatoxins – Halva – Groundnuts – Dried Figs – Pecan Nuts – Pistachios – Red Chilli Powder

Posted on March 13, 2015 by | Leave a comment

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RASFF-aflatoxins (B1 = 4.78; Tot. = 5.79 µg/kg – ppb) in halva with pistachio nuts from Turkey in Germany

RASFF-aflatoxins (B1 = 11; Tot. = 60 µg/kg – ppb) in groundnut kernels from China in Greece

RASFF-aflatoxins (B1 = 6.5; Tot. = 7 / B1 = 10.8; Tot. = 13 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF-aflatoxins (B1 = 10; Tot. = 12 µg/kg – ppb) in pecan nuts from the United States in the Netherlands

RASFF-aflatoxins (Tot. = 36 µg/kg – ppb) in dried figs from Turkey in Italy

RASFF-aflatoxins (B1 = 8.7 µg/kg – ppb) in dried figs from Turkey in the UK

RASFF-aflatoxins (B1 = 29; Tot. = 33 µg/kg – ppb) in pistachio kernels from Turkey, with raw material from Afghanistan in Italy

RASFF-aflatoxins (B1 = 6.8; Tot. = 8.1 µg/kg – ppb) in groundnuts from India in the Netherlands

RASFF-aflatoxins (B1=18.1 µg/kg – ppb) in red chili powder from India in Norway

RASFF-aflatoxins (B1 = 67 µg/kg – ppb) in pistachios from Iran, processed in Turkey in Spain

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RASFF Alerts – Animal Feed – Salmonella – Rapeseed Cake – Soya Beans

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RASFF-Salmonella Lexington (present /25g) in rapeseed cake from Russia, via Estonia in Germany

RASFF-Salmonella Agona (presence /25g) in toasted soya beans from Belgium in Belgium

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Research – 2014 US – Salmonella Outbreak – Live Poultry

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Food Poisoning Bulletin

Salmonella from live poultry sickened 363 people in 2014. The illnesses were part of five clusters that occurred from February through October.

Many of those who became ill reported purchasing live poultry from the mail order hatchery, Mt. Healthy Hatcheries in Ohio, which was also linked to Salmonella outbreaks in 2012 and 2013.

The outbreak strains in the 2014 outbreak included Salmonella Infantis, Salmonella Newport, and Salmonella Hadar. Illnesses were reported from 43 states and Puerto Rico. When combined, the illnesses represent the largest live poultry-associated salmonellosis outbreak in the United States.

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Research – Norovirus Incidence in Food

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Food Safety News Eurofins

According to new work by researchers from the Netherlands, New Zealand and the U.S. Centers for Disease Control and Prevention (CDC), about 14 percent of all norovirus outbreaks are attributed to contaminated food.

Noroviruses are one of the leading causes of gastroenteritis worldwide. In the U.S., the virus causes 19-21 million illnesses, 56,000-71,000 hospitalizations and 570-800 deaths.

The most common symptoms of a norovirus infection are diarrhea, vomiting, nausea and stomach pain. Other symptoms can include fever, headache and body aches. Anyone can be infected with norovirus and get sick, but illnesses can be especially serious for young children and older adults.

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USA – Salmonella Outbreak in Texas

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Food Poisoning Bulletin

The Texas State Health Department states that there are 64 confirmed cases of Salmonella food poisoning in Dalhart, most from the X10 Texas Wood Fired Grill restaurant (otherwise known as 10 in Texas). Twelve additional cases have been reported since the restaurant voluntarily closed after illnesses were reported.

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Australia – Eggs!

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FSANZ

RL Adams Pty Ltd has recalled Darling Downs Fresh Eggs and Mountain Range Eggs  from independent supermarkets, fruit and vegetable stores & butcher shops and some cafes in QLD , NSW and NT due to dirty eggs (potential for microbial contamination). Consumers should not eat this product and should return the products to the place of purchase for a full refund

The Courier Mail

HEALTH officials are investigating a salmonella outbreak at a Broadbeach eatery.

At least 20 people are believed to have been hospitalised after eating at Broadbeach cafe Grocer and Grind.

The venue’s head chef is reportedly among those admitted to hospital

Some of those affected reported eating eggs benedict on Saturday morning and were admitted that evening with severe diarrhoea requiring several days in hospital.

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Canada – CFIA – Cooked Ham – Listeria monocytogenes

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CFIA

996660 Ontario Ltd. is recalling Monticello brand Cooked Ham, product of Italy, from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume and retailers, restaurants and institutions should not to sell or use the recalled product described below.

The following product was sold in Ontario and Quebec.

Starting on November 13, 2014, this product was sold clerk-served from deli counters with or without a label or coding, and some product packages may not bear the same brand or product name as described in the link above, or a brand at all. Consumers who are unsure if they have purchased the affected product are advised to contact their retailer.

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UK – FSA Recall – Raw Goats Cheese – Listeria monocytogenes

Posted on March 12, 2015 by | Leave a comment

FSA

Neals Yard Creamery has recalled a batch of its 200g Ragstone unpasteurised goat’s milk cheese because high levels of Listeria monocytogenes have been found in the product. Listeria monocytogenes is a bacterium that can cause food poisoning, particularly among key vulnerable groups, including pregnant women, unborn and newborn babies, those over 60 years old, and anyone with reduced immunity.

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Information – Blog Search Facility

Posted on March 11, 2015 by | Leave a comment

Search

Just a quick note to any of you that read the blog, it can be used as a good research tool. If you use the search box on the top right of the page you can sort information based on organisms or products.

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Research – Norovirus Symptoms

Posted on March 11, 2015 by | Leave a comment

UGA Today iStock_000012364304XSmall

Athens, Ga. – Norovirus infections—sometimes known as the stomach flu—typically last for the same amount of time, independent of age or the type of norovirus a person is infected with, according to a recent study by the University of Georgia College of Public Health, Emory University and the Centers for Disease Control and Prevention in the journal Epidemiology and Infection.

Symptoms from a norovirus infection last about two days, a finding that is constant between infected individuals, as well as environmental settings. The incubation period-or time until symptoms start-is also a consistent 1.5 days from time of infection. These findings differ from the authors’ expectations

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