Category Archives: Uncategorized

RASFF Alert – Bacillus anthracis – Beef

Posted on October 14, 2014 by | Leave a comment

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RASFF-Possible presence of Bacillus anthracis in beef meat from Poland, with raw material from Slovakia in the Netherlands

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RASFF Alert- Campylobacter – Baby Leaves

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RASFF – Campylobacter (present /25g) in mixes baby leaves from Denmark in Denmark

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RASFF Alert – Norovirus -Clams

Posted on October 14, 2014 by | Leave a comment

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RASFF -norovirus (GII in 1 out of 5 samples /25g) in frozen cooked whole white clams (Meretrix lyrata) from Vietnam in Spain

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RASFF Alerts – Histamine – Surimi – Anchovies

Posted on October 14, 2014 by | Leave a comment

Food Testing - Eurofins

RASFF-histamine (between 90 and 200 mg/kg – ppm) in frozen surimi ( Engraulis ringens) from Peru in France

RASFF-histamine (0.4 – 204 mg /100g) in canned anchovies in olive oil from Spain, via the Netherlands in Malta

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RASFF Alerts – Salmonella – Chicken – Raw Cheese – Smoked Sausages – Turkey

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RASFF-Salmonella spp. (presence /25g) in minced chicken from the Netherlands in the Netherlands

RASFF-Salmonella spp. (presence /25g) in raw milk cheese from France in Denmark

RASFF-Salmonella enteritidis (present /25g) in chilled yellow chicken from France in France

RASFF-Salmonella enteritidis in chicken breast fillet from Poland in Poland

RASFF-Salmonella spp. in chicken breast fillets from Hungary, processed in the Netherlands in the Netherlands

RASFF-Salmonella Indiana (present /25g) in chilled and frozen whole chicken, chicken cuts and chicken liver from Denmark in Denmark

RASFF-Salmonella spp. (presence /25g) in smoked sausages from Belgium in Belgium

RASFF-Salmonella spp. in turkey fillets from Hungary, processed in the Netherlands in the Netherlands

 

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RASFF Alerts – Listeria monocytogenes – Pate – Cooked Ham – Cheese

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RASFF-Listeria monocytogenes (< 10 CFU/g) in pate with riesling wine from France in France

RASFF-Listeria monocytogenes (110 CFU/g) in cooked ham and mortadella from Italy in France

RASFF-Listeria monocytogenes in organic soft white cheese from Denmark in Denmark

RASFF-Listeria monocytogenes (presence /25g) in raw milk soft cheese from Belgium in Belgium

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RASFF Alerts – Aflatoxin – Groundnuts – Nutmeg- Crushed Chilli – Ochratoxin – Pasta

Posted on October 14, 2014 by | Leave a comment

RASFF–aflatoxins (B1 = 9.2; Tot. = 12.0 / B1 = 13.0; Tot. = 15.0 µg/kg – ppb) in groundnuts from China in the Netherlands

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RASFF-aflatoxins (B1 = 7.8; Tot. = 8.1 µg/kg – ppb) in whole nutmegs from Indonesia in Italy

RASFF-aflatoxins (B1 = 35 µg/kg – ppb) in groundnuts from India, via Egypt in Belgium

RASFF-aflatoxins (B1 = 18; Tot. = 19.1 µg/kg – ppb) in crushed chillies from India in France

RASFF-ochratoxin A (14 µg/kg – ppb) in whole spelt pasta from Italy in Italy

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RASFF Alerts – Animal Feed – Salmonella – Dog Chews – Sunflower Cake – Guar Meal – Aflatoxins – Maize – Moulds – Beet Pulp – Histamine – Canned Pet Food

Posted on October 14, 2014 by | Leave a comment

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RASFF-Salmonella Derby (present /25g), Salmonella London (present /25g) and Salmonella typhimurium DT 104 (present /25g) and too high count of Enterobacteriaceae (880000 CFU/100g) in dog chews from the Czech Republic

RASFF-Salmonella Agona (present /25g) in organic sunflower cakes from Ukraine, via Denmark in Sweden

RASFF-Salmonella Agona (in 1 out 5 samples /25g) in organic sunflower cake from the Netherlands in Austria

RASFF-Salmonella spp. (presence /25g) in roasted guar meal 40% from India in Cyprus

RASFF-Aflatoxins (B1 = 25 µg/kg – ppb) in maize from Serbia in the Netherlands

RASFF-Dried beet pulp from Ukraine infested with moulds in Poland

RASFF-Histamine (1159 mg/kg – ppm) in canned pet food from Thailand, via Italy in Italy

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Research – CDC Norovirus Fact Sheet

Posted on October 13, 2014 by | Leave a comment

CDC

Norovirus often gets attention for outbreaks on cruise ships, but those account for only about 1% of all reported norovirus outbreaks. Norovirus is very contagious, and outbreaks can occur anywhere people gather or food is served. People with norovirus usually vomit and have diarrhea. Some may need to be hospitalized and can even die. Infected people can spread norovirus to others through close contact or by contaminating food and surfaces. Food service workers who have norovirus can contaminate food and make many people sick. In norovirus outbreaks for which investigators reported the source of contamination, 70% are caused by infected food workers.

Fact Sheet Download

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Research – Litmus Test for E.coli

Posted on October 13, 2014 by | Leave a comment

Food Poisoning Bulletin

Researchers Yingfu Li and Kha Tram said they wanted to make testing kits that used a simple technology everyone could operate. The litmus paper test allows results to be seen with the naked eye. The yellow paper turns dark blue in the presence of E.coli.

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