The Fine Seafood Company has recalled its ‘Whiskey Cured and Oak Smoked’ Smoked Salmon (70g, grey packs only) because of high levels of Listeria monocytogenes. This is a bacterium that can cause illness in certain groups of people, such as pregnant women, unborn and newborn babies, and anyone with reduced immunity, particularly the over-60s. The FSA has issued a Product Recall Information Notice.
Microbes (like viruses, bacteria, and parasites) in drinking and recreational water can cause illness in humans. Identifying which specific pathogens we are exposed to can be very challenging because many types of pathogens can be found in water and many pathogens have similar symptoms. In order to understand the risks associated with waterborne pathogens an assessment is needed to determine if there has been human exposure to specific pathogens. Traditionally, methods to measure exposure have relied on serological assessments. These are expensive and invasive approaches requiring that blood samples be collected and tested for antibodies against the pathogens in question. There is a need for analytical methods that are less invasive, cost effective, rapid, allow for high throughput analysis, and can simultaneously measure exposure to multiple pathogens.
EPA scientists have developed a simple way to measure human exposure to waterborne pathogens. Using swabs of saliva, which can be collected quickly and non-invasively, scientists can look for specific antibodies created by the immune system in response to exposure from certain microbes. Using this new method, scientists can collect, store, and measure these antibodies using a high throughput multiplex immunoassay
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Tagged human exposure, recreational water, types of pathogens, waterborne pathogens
Nearly 450 inmates required medical attention in an episode of food poisoning at a maximum security prison in western Mexico, Jalisco state authorities said.
“None of the (affected inmates) is in serious condition, nor did any require medical transfer,” the state public safety office said.
Officials did not mention the name of the prison, but media accounts identified the facility as Puente Grande.
Doctors and paramedics from the Jalisco health department and the municipal fire rescue services in Guadalajara and Tlaquepaque assisted the prison medical staff in treating the inmates for vomiting and diarrhea.
to prevent Salmonella infection from raw poultry produced by Foster Farms or any other brand.
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Tagged cdc, Foster Farms, Salmonella Heidelberg, salmonella infection, salmonella infections
Reducing human infection from campylobacter is the Food Standard Agency’s highest priority – and that means farmers through to supermarkets must play their part.
The reason, according to Javier Dominiguez Orive, deputy veterinary director at the FSA, is simple: Each year in the UK there are 460,000 cases of campylobacter food poisoning, 22,000 hospitalisations and 110 deaths, costing the NHS an estimated £540m.
See also: Poultry sector commits to fight campylobacter
The bacteria is endemic in the environment, he adds, and can be caught from pets. But chicken is responsible for 60-80% of all human cases.
The hotel that England will use during the upcoming World Cup in Brazil has had out-of-date food removed following a raid from Brazilian health and safety officials.
The Royal Tulip hotel in Rio de Janeiro, which is due to house Roy Hodgson’s men next month, had 2.6kg of salmon, parma ham and butter removed after it was deemed unfit for consumption.
Nonetheless, the Football Association have declared that they have no concerns following the seizure.
An FA spokesman stated: “The England chef has visited the Royal Tulip hotel several times and is happy with the cleanliness of the facilities. He will also closely supervise all the players’ food intake.”
The inspections were part of 13 venues visited by officials, with restaurants, supermarkets, bakeries, shops also raided.
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Tagged England, Rio de Janeiro, Roy Hodgson, Royal Tulip, safety officials, the Football Association
Food safety is a concern worldwide, and one that is growing in visibility for the public, food companies and regulators. Food recalls are frequent, and regulations to help address food safety do not always meet expectations. Consumer concern grows along with the increasing recalls and resulting media coverage. Food producers continue to make sizable investments in food safety improvements but still remain at risk, and food service and retail companies continue to increase requirements of food producers. These issues are exacerbated as the global sourcing of the food we eat increases.
Food Micro, Eighth Edition: Microbiology Testing in the Global Food Industry (Food Micro—8) tracks and compares microbiology test volumes, market values and methods used by food producers around the world, based on detailed interviews with more than 450 food production facilities in North America, Europe and Asia, including China and India.
According to Food Micro—8, the global food industry will conduct 966.5 million microbiology tests in 2013 to ensure the safety of food products and detect dangerous pathogens in food. The report provides detailed breakdowns by microorganisms, food segments (meat, dairy, fruit/vegetable and processed foods) and geographic regions, and summarizes key trends and concerns in microbiology testing in food production facilities around the world.
RASFF -shigatoxin-producing Escherichia coli (STX1, STX2 /25g) in frozen lamb meat (plucks) from New Zealand in Bulgaria
RASFF -shigatoxin-producing Escherichia coli (eae gene; aaiC & aggR genes) in frozen lamb meat (Ovis aries) from New Zealand in Greece
RASFF-shigatoxin-producing Escherichia coli (in 3 out of 5 samples /25g) in frozen lamb chops with bone from New Zealand in Germany
RASFF– shigatoxin-producing Escherichia coli in frozen mutton legs from New Zealand in Germany
RASFF-shigatoxin-producing Escherichia coli in frozen lamb meat from New Zealand in Cyprus
RASFF-shigatoxin-producing Escherichia coli in frozen lamb meat from New Zealand in Germany
RASFF-shigatoxin-producing Escherichia coli in frozen lamb meat from New Zealand in Germany
RASFF -shigatoxin-producing Escherichia coli in frozen lamb meat from New Zealand in Germany
RASFF -Salmonella Derby (presence /25g) and Salmonella typhimurium (presence /25g) in chilled pork cheeks, trimmed from Germany in Denmark
RASFF-Salmonella spp. (presence /25g) in poultry sausage (chipolata) from France in France
RASFF-Salmonella spp. (presence /25g) in frozen poultry meat preparations from Brazil in the Netherlands
RASFF-Salmonella spp. (presence /25g) in frozen poultry meat preparations from Brazil in the Netherlands
RASFF-Salmonella spp. in frozen spiced turkey breasts from Brazil in the Netherlands
RASFF-Salmonella spp. in frozen spiced turkey breasts from Brazil in the Netherlands
RASFF-Salmonella Mbandaka (presence /25g) in water spinach from Thailand in the Netherlands
RASFF-Salmonella spp. (presence /25g) in paan leaves from Thailand in the UK
