RASFF – Listeria monocytogenes (<10 CFU/g) in chilled camembert cheese from France in France
RASFF – Listeria monocytogenes (<10 CFU/g) in fresh cheese and tomato skewers from Poland in France
RASFF – Listeria monocytogenes (<100 CFU/g) in raw milk goat’s cheese from France in France
RASFF – Listeria monocytogenes in chilled meat product from Germany in Germany
RASFF – ochratoxin A (114 µg/kg – ppb) in fig bread with almonds from Spain in Cyprus
RASFF – foodborne outbreak suspected (norovirus) to be caused by live oysters from the United Kingdom in the UK
Posted in food bourne outbreak, food contamination, 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, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, RASFF, Uncategorized, Virus
RASFF – norovirus (presence /25g) in frozen blue berries from South America, via the Netherlands in Belgium
RASFF – norovirus in live oysters (Cassostrea gigas) from France in Italy
RASFF – norovirus (suspicion) in live oysters from France in the Netherlands
RASFF – norovirus (GI, GII) in live oysters from France in Italy
RASFF – norovirus (GI, GII /2g) in live oysters from France in Italy
RASFF – foodborne outbreak suspected (norovirus) to be caused by live oysters from the United Kingdom in the UK
RASFF – withdrawal of live bivalve molluscs harvested in France because of possible contamination with norovirus in France
RASFF – norovirus (GII /2g) in live oysters (Crassostrea gigas) from France in Italy
RASFF – aflatoxins (B1 = 25.2 µg/kg – ppb) in shelled peanuts from the United States in the UK
RASFF – Salmonella enterica ser. Oranienburg (in 5 out 5 samples) in fish meal from the United States in Greece
RASFF – Salmonella enterica ser. Oranienburg (presence /25g) in fishmeal from the United States in Greece
RASFF – Salmonella enterica ser. Oranienburg (present /25g) in fish meal from the United States in Greece
RASFF – Salmonella enterica ser. Senftenberg (presence /25g) in organic rape cake expeller from France in Finland
RASFF – Salmonella enterica ser. Oranienburg (presence /25g) in fishmeal from the United States in Greece
For 2017, 30 countries reported 2 502 confirmed listeriosis cases in the EU/EEA. The EU/EEA age-standardised notification rate was 0.42 cases per 100 000 population. The highest rate was detected among people over 64 years of age (1.7 cases per 100 000 population). The annual number of listeriosis cases in the EU/EEA shows an increasing trend.
Posted in ECDC, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Listeria, Listeria monocytogenes, listeriosis, Research, Uncategorized
Image CDC
For 2017, 28 countries reported 6 890 confirmed yersiniosis cases in the EU/EEA. The overall notification rate was 1.8 per 100 000 population and remained stable from 2013–2017. The highest rate was detected in 0–4 year-old children (7.7 per 100 000 population). The highest rates were reported by Finland, Lithuania and the Czech Republic.
Posted in ECDC, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Research, Uncategorized, Yersinia, yersinia enterocolitica
Salmonellosis is the second most commonly reported gastrointestinal infection and an important cause of foodborne outbreaks in the EU/EEA. In 2017, 92 649 laboratory-confirmed cases were reported of which 156 were fatal. The EU/EEA notification rate was 19.6 cases per 100 000 population. Salmonellosis notification rates have stabilised in the last five years after a long period marked by a declining trend. The notification rate was highest in young children 0−4 years with 94.1 cases per 100 000 population, eight times higher than in adults 25–64 years.
Posted in food contamination, food death, Food Hygiene, Food Illness, 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, microbial contamination, Microbiology, Research, Salmonella, Uncategorized
This study investigated the effects of broadband and selected infrared (IR) wavelength treatments of rough rice on microbial inactivation. Rough rice was treated at different IR wavelengths and product‐to‐emitter distances (110, 275, and 440 mm) followed by tempering at 60°C for 4 hr. The total mold and aerobic plate counts (APC) on non‐treated and treated samples were determined. Significant total mold reductions of 1.14 and 3.11 log CFU/g were obtained after IR heating using broadband and selected wavelengths, respectively (p < .05). The most significant reduction of APC using selected IR wavelength was 1.09 log CFU/g; the broadband IR wavelength had no effect on the mean APC. The IR treatments followed by tempering step resulted in greater reductions of total mold counts and APC (4.03 and 3.50 log CFU/g) in comparison to IR treatments without tempering (3.11 and 1.09 log CFU/g). Overall, bacteria showed more resistance to IR treatments than molds.
FoodWorld 