Category Archives: Uncategorized

Luxembourg – REMINDER: DELHAIZE BRAND SMALL POULTRY MEATBALLS – POSSIBLE PRESENCE OF LISTERIA MONOCYTOGENES

Posted on June 1, 2020 by | Leave a comment

SAP

• Product recalls • Alerts

Source of information: Notification by the company Delhaize

Distribution in Luxembourg: Delhaize

The Luxembourg food safety authorities inform about the following recall:

 

Danger  : Possible presence of Listeria monocytogenes

 

Last name Small poultry meatballs
Mark Delhaize
Unit 200g
Barcode EAN code: 5400112586006
Date of minimum durability (MDD) 06/12/2020;

06/15/2020
Lot 06/12/2020 – Lot 2014;

06/15/2020 – Lot 2119

Only the products listed in the table are affected.

 

The products in question were withdrawn from sale in the stores concerned, but part of the products were sold to the final consumer.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

Hong Kong – Hong Kong outbreak linked to sandwiches sickens 200 – Salmonella

Posted on June 1, 2020 by | Leave a comment

Food Safety News

More than 220 people are part of an outbreak in Hong Kong linked to sandwiches.

The Centre for Health Protection (CHP) of the Department of Health reported 229 people were sick and 45 needed hospital treatment after eating the implicated sandwiches. It was previously reported that 27 people were sick and five needed hospital treatment.

The CHP has identified 96 clusters of suspected food poisoning. Among them, stool specimens from 12 sick people and one food sample tested positive for Salmonella. All those affected are now in stable condition.

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD), previously said that while following up on suspected food poisoning involving sandwiches, it was found they were produced by an unlicensed food factory in Hong Kong.

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized

Research – Follow-up dairy study shows less Salmonella; wild boar meat rules reviewed

Posted on May 31, 2020 by | Leave a comment

Food Safety News

A follow-up study on Salmonella prevalence among dairy cattle on a Swedish Island has found much lower levels.

In late 2019, the National Veterinary Institute (SVA) and Swedish Board of Agriculture (Jordbruksverket), did an anonymous national milk tank survey for antibodies against Salmonella.

Milk samples from all the dairy herds tested showed a generally low prevalence of Salmonella, except for Gotland and Öland. Gotland saw a change from 5.5 percent positive tank milk samples in 2013 to almost 22 percent in October 2019.

Meanwhile, the Swedish government has agreed to a request from the country’s food agency (Livsmedelsverket) for more time to look at food control across the country.

The assignment must be submitted no later than May 31 and a final report is due by Dec. 31, 2022.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Salmonella, Uncategorized

Research – Antimicrobial Resistance in Salmonella enterica Serovar Paratyphi B Variant Java in Poultry from Europe and Latin America

Posted on May 31, 2020 by | Leave a comment

CDC

Salmonellaa

Image CDC

Salmonella enterica serovar Paratyphi B variant Java sequence type 28 is prevalent in poultry and poultry meat. We investigated the evolutionary relatedness between sequence type 28 strains from Europe and Latin America using time-resolved phylogeny and principal component analysis. We sequenced isolates from Colombia, Guatemala, Costa Rica, and the Netherlands and complemented them with publicly available genomes from Europe, Africa, and the Middle East. Phylogenetic time trees and effective population sizes (Ne) showed separate clustering of strains from Latin America and Europe. The separation is estimated to have occurred during the 1980s. Ne of strains increased sharply in Europe around 1995 and in Latin America around 2005. Principal component analysis on noncore genes showed a clear distinction between strains from Europe and Latin America, whereas the plasmid gene content was similar. Regardless of the evolutionary separation, similar features of resistance to β-lactams and quinolones/fluoroquinolones indicated parallel evolution of antimicrobial resistance in both regions.

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Posted in Antibiotic Resistance, antimicrobial resistance, Antimicrobials, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, Uncategorized

Research – Essential Oils: Their Antibacterial Properties and Potential Applications in Foods–A Review

Posted on May 30, 2020 by | Leave a comment

Pub Med

Abstract

In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1). Gram-negative organisms are slightly less susceptible than gram-positive bacteria. A number of EO components has been identified as effective antibacterials, e.g. carvacrol, thymol, eugenol, perillaldehyde, cinnamaldehyde and cinnamic acid, having minimum inhibitory concentrations (MICs) of 0.05-5 microl ml(-1) in vitro. A higher concentration is needed to achieve the same effect in foods. Studies with fresh meat, meat products, fish, milk, dairy products, vegetables, fruit and cooked rice have shown that the concentration needed to achieve a significant antibacterial effect is around 0.5-20 microl g(-1) in foods and about 0.1-10 microl ml(-1) in solutions for washing fruit and vegetables. EOs comprise a large number of components and it is likely that their mode of action involves several targets in the bacterial cell. The hydrophobicity of EOs enables them to partition in the lipids of the cell membrane and mitochondria, rendering them permeable and leading to leakage of cell contents. Physical conditions that improve the action of EOs are low pH, low temperature and low oxygen levels. Synergism has been observed between carvacrol and its precursor p-cymene and between cinnamaldehyde and eugenol. Synergy between EO components and mild preservation methods has also been observed. Some EO components are legally registered flavourings in the EU and the USA. Undesirable organoleptic effects can be limited by careful selection of EOs according to the type of food.

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Posted in Bacillus cereus, E.coli, E.coli O157, E.coli O157:H7, Food Microbiology Research, Listeria, Listeria monocytogenes, Research, Salmonella, Shigella, Staphylococcus aureus, Uncategorized

Research – Quantitative Risk Assessment of Human Campylobacteriosis Associated With Thermophilic Campylobacter Species in Chickens

Posted on May 30, 2020 by | Leave a comment

PubMed

campy2

Image CDC

A quantitative risk assessment comprising the elements hazard identification, hazard characterization, exposure assessment, and risk characterization has been prepared to assess the effect of different mitigation strategies on the number of human cases in Denmark associated with thermophilic Campylobacter spp. in chickens. To estimate the human exposure to Campylobacter from a chicken meal and the number of human cases associated with this exposure, a mathematical risk model was developed. The model details the spread and transfer of Campylobacter in chickens from slaughter to consumption and the relationship between ingested dose and the probability of developing campylobacteriosis. Human exposure was estimated in two successive mathematical modules. Module 1 addresses changes in prevalence and numbers of Campylobacter on chicken carcasses throughout the processing steps of a slaughterhouse. Module 2 covers the transfer of Campylobacter during food handling in private kitchens. The age and sex of consumers were included in this module to introduce variable hygiene levels during food preparation and variable sizes and compositions of meals. Finally, the outcome of the exposure assessment modules was integrated with a Beta-Poisson dose-response model to provide a risk estimate. Simulations designed to predict the effect of different mitigation strategies showed that the incidence of campylobacteriosis associated with consumption of chicken meals could be reduced 30 times by introducing a 2 log reduction of the number of Campylobacter on the chicken carcasses. To obtain a similar reduction of the incidence, the flock prevalence should be reduced approximately 30 times or the kitchen hygiene improved approximately 30 times. Cross-contamination from positive to negative flocks during slaughter had almost no effect on the human Campylobacter incidence, which indicates that implementation of logistic slaughter will only have a minor influence on the risk. Finally, the simulations showed that people in the age of 18-29 years had the highest risk of developing campylobacteriosis.

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Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, Uncategorized

Viet Nam – 37 suffer food poisoning at Son La athletics training center

Posted on May 29, 2020 by | Leave a comment

VN Express

At 11 p.m. on Tuesday, 29 of them were taken to Life General Hospital in the northern province and the rest to Son La General Hospital.

According to the latter, some of the victims were in stable condition by Wednesday afternoon, but the rest were still having symptoms like vomiting and headache.

On Tuesday night around 100 athletes, all aged 10 to 15, had dinner at the training center cafeteria. Soon afterward some of them began to vomit and complain of stomachache, dizziness and headache.

The patients had eaten chicken onion salad, winter melon soup, ribs, and fried eggs.

The Son La Department of Health said it has taken samples of the food and the test results would come in a day or two.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Research – Poland’s Salmonella poultry problem continues

Posted on May 29, 2020 by | Leave a comment

Food Safety News

 

A variety of European countries have issued nearly 100 warnings about Salmonella in chilled and frozen poultry from Poland since the start of March this year.

Data from the Rapid Alert System for Food and Feed (RASFF) portal shows alerts from Bulgaria, Croatia, Czech Republic, Slovakia, Lithuania, Estonia, Latvia, Italy, France and Romania. Most notifications were made by Lithuania, followed by Czech Republic and Bulgaria.

Involved serotypes include Enteritidis, Infantis, Typhimurium, Saintpaul, Derby, Newport, and Mbandaka. European regulation on fresh poultry mentions Salmonella Enteritidis and Typhimurium as a food safety criterion as these serotypes represent the main risk for public health. It considers chicken contaminated with other types as compliant or that it should be assessed on a case-by-case basis.

The EU produced an estimated 15.2 million tons of poultry meat in 2018. The main producer in that year with 2.5 million tons was Poland.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Research, Salmonella, Salmonella in Chicken, Salmonella in Eggs, Uncategorized

RASFF Alerts – Salmonella – Black Pepper – Ground Pepper and Anything to do with Chicken from Poland!!

Posted on May 29, 2020 by | Leave a comment

RASFF-Logo

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken wings from Poland in Poland

RASFF – Salmonella enterica ser. Enteritidis (present /25g) in frozen chicken fillets from Poland in France

RASFF – Salmonella enterica ser. Typhimurium (in 1 out of 5 samples /25g) in chilled sliced turkey breasts from Poland in Lithuania

RASFF – Salmonella enterica ser. Infantis (in 4 out of 5 samples /25g) in chilled chicken legs from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken broiler quarters from Poland in Lithuania

RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands

RASFF – Salmonella (presence /25g) in ground pepper from China in Spain

RASFF – Salmonella enterica ser. Mbandaka (presence /25g) in frozen chicken drumstick from Poland in Bulgaria

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken from Poland in Poland

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breasts from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breast fillets and boneless chicken legs with skin from Poland in Croatia

RASFF – Salmonella enterica ser. Enteritidis (in 2 out of 5 samples /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (in 1 out of 5 samples /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled chicken breast from Poland in Slovkia

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella in Black Pepper, Salmonella in Chicken, Uncategorized

RASFF Alert – Diarrhoeic Shellfish Poisoning (DSP) – Live Mussels

Posted on May 29, 2020 by | Leave a comment

RASFF-Logo

RASFF – Diarrhoeic Shellfish Poisoning (DSP) toxins – okadaic acid (133 µg/kg – ppb) in live mussels (Mytilus galloprovincialis) from Italy in Italy

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Posted in Algal Toxin, Diarrhoeic Shellfish Poisoning, DSP, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, okadaic acid, RASFF, shellfish toxin, Toxin, Uncategorized