Category Archives: Uncategorized

USA – FDA – Cheese Recall – Salmonella

FDA Recall FDA

Ste Fromagere du Livradois of Fournols, France is recalling Haut Livradois brand Raclette and Montboissie cheeses lot#350 because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The products were distributed nationwide in supermarkets and gourmet stores between March 10th, 2014 and May 6th, 2014.

The recalled products are Raclette du Haut Livradois and Montboissie du Haut Livradois, lot # 350. They both come as a 13lb wheel and are usually cut and wrapped. The Montboissie has a vegetable ash line in the middle of the cheese. The Raclette does not.

No illnesses have been reported to date.

This voluntarily recall was initiated after the result of a routine sampling program by the FDA which revealed the presence of Salmonella in some products.

USA – 23-State Salmonella Outbreak from Backyard Poultry Flocks

Food Poisoning Bulletin Salmonella Campylobacter

23-state Salmonella outbreak linked to backyard poultry flocks has sickened 60 people, according to the Centers for Disease Control and Prevention (CDC). About 40 percent of those sickened were children 10 and under. At least 10 people were hospitalised.

Health investigators have linked this outbreak of Salmonella Infantis and Salmonella Newport infections to contact with live poultry from Mt. Healthy Hatcheries in Ohio, the same mail order hatchery linked to live poultry Salmonella outbreaks in 2013 and 2012.

For those sickened in this outbreak, onset of illness ranged from February 4 to April 21. Those sickened range in age from younger than one year to 95 years old, the median age is 29 years.

RASFF Alerts – STEC E.coli – Beef – Veal – Staphylococcus – Cheese

Food Testing - Eurofins

RASFF -shigatoxin-producing Escherichia coli (STEC 0 26) in chilled beef from Poland in Italy

RASFF -shigatoxin-producing Escherichia coli in chilled unboned veal meat (vacuum packaged) from the Netherlands in Italy

RASFF -Staphylococcus (presence) and high count of Escherichia coli (presence) in chilled cheese from France in Germany

RASFF Alerts – Listeria monocytogenes – Smoked Salmon – Raw Milk Cheese

RASFF-Logo

RASFF-Listeria monocytogenes (30 CFU/g) in chilled smoked salmon from Lithuania, via Belgium in the Netherlands

RASFF-Listeria monocytogenes (500 CFU/g) in raw milk cheese from France in France

RASFF-Listeria monocytogenes (< 100 CFU/g) in raw goat milk cheese from France in France

RASFF Alerts – Norovirus – Clams – Oysters

RASFF-Logo

RASFF -norovirus (group II /25g) in deep-frozen clams (Meretrix lyrata) from Vietnam in Spain

RASFF – norovirus (group II /25g) in frozen clams (Meretrix lyrata) from Vietnam in Spain

RASFF -norovirus (detected) in chilled oysters from France, via the Netherlands in Sweden

RASFF Alerts – Aflatoxin – Cracker Nuts – Garlic Cracker Nuts – Madras Curry Powder – Apricot Kernels – Groundnut Kernels – Dried Chillies

Food Testing - Eurofins

RASFF -aflatoxins (B1 = 72; Tot. = 83 µg/kg – ppb) in cracker nuts from the Philippines, via Germany in the Netherlands

RASFF-aflatoxins (B1 = 144; Tot. = 187 µg/kg – ppb) in garlic cracker nuts from the Philippines, via Germany in the Netherlands

RASFF-aflatoxins (B1 = 5.79 µg/kg – ppb) in madras curry powder from India, via the United Kingdom in Germany

RASFF -aflatoxins (B1 = 56.3; Tot. = 63 µg/kg – ppb) in bitter apricot kernels from Uzbekistan, dispatched from Turkey in Italy

RASFF -aflatoxins (B1 = 8.8; Tot. = 15 µg/kg – ppb) in groundnut kernels from India in the Netherlands

RASFF -aflatoxins (B1 = 7.2 µg/kg – ppb) in whole dried chillies from India in the UK

RASFF Alerts – Salmonella – Chicken – Chocolate – Turkey – Paan Leaves – Betel Leaves

RASFF-Logo

RASFF -Salmonella spp. (presence /25g) in frozen salted chicken breast from Argentina in The Netherlands

RASFF – Salmonella spp. (presence /25g) in bar chocolate with coconut flakes from Poland in Romania

RASFF-Salmonella spp. (presence /25g) in frozen spiced turkey breasts from Brazil, via the Netherlands in Sweden

RASFF-Salmonella typhimurium (presence /25g) in frozen turkey wings from France in France

RASFF-Salmonella spp. (in 2 out of 5 samples /25g) in paan leaves from India in the UK

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

RASFF-Salmonella enteritidis (presence /25g) in frozen chicken fillet from Poland, via Germany in France

RASFF-Salmonella enteritidis (presence /25g) in frozen chicken strips with tendons from Poland, via Germany in France

RASFF – Salmonella Stanley in frozen salted chicken from Thailand in Denmark

RASFF – Salmonella group C (in 2 out of 5 samples /25g) in frozen seasoned turkey breasts from Brazil in Germany

Spain – Gran Canaria – 200 Ill from Salmonella

El Confidencial

Las Palmas de Gran Canaria, May 5 (Reuters) -. Nearly 200 people, mostly children 2 to 17 years, have suffered food poisoning from a salmonellosis outbreak in a school in San Bartolome de Tirajana (Gran Canaria) that has forced hospitalization of 18 students in different centers.

 This outbreak of salmonellosis, the largest ever recorded in the archipelago, occurred in South Arenas school after one of the food handlers of this private education center contaminated with bacteria “Salmonella Enteritidis” a pasta salad that served as lunch on Wednesday.

Research – What Fuels Salmonella’s Invasion Strategy?

IFR Institute Salm2

Certain strains of Salmonella bacteria such as Salmonella Typhimurium (S. Typhimurium) are among of the most common causes of food-borne gastroenteritis. Other strains of Salmonella such as S. Typhi are responsible for typhoid fever, which causes 200,000 deaths around the world each year. Ensuring food is clear of contamination, and water is clean are key to reducing the effects Salmonella can have, but we also need more effective ways to combat Salmonella once it’s inside our bodies.

To address this the Institute of Food Research, strategically supported by the Biotechnology and Biological Sciences Research Council, has been studying S. Typhimurium bacteria to understand, not only how they transmit through the food chain, but why they are so effective and dangerous once inside us.

 

USA – Hepatitis A – Restaurant

Food Poisoning Bulletin Virusds

An employee at a Red Robin restaurant in Stroudsburg, PA has been diagnosed with Hepatitis A. All employees of the restaurant have been given a vaccination, but customers who visited the restaurant between April 16 and May 5 may have been exposed and could be at risk for developing an infection.

These customers should contact the health department at 1-877-PA-HEALTH. The vaccine, either a hepatitis A vaccination or an immune globulin vaccination, can prevent illness if administered within two weeks of exposure. If you have had hepatitis A in the past or have had the vaccination, you are most likely protected. Check with your doctor to make sure if you have concerns.