Category Archives: Uncategorized

RASFF Alert – Foodborne Outbreak – Suspected Norovirus in the UK – Oysters

Posted on January 31, 2020 by | Leave a comment

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RASFF – foodborne outbreak suspected (norovirus) to be caused by live oysters from the United Kingdom in the UK

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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 Alerts – Norovirus – Oysters – Blue Berries

Posted on January 31, 2020 by | Leave a comment

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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

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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 recall, Food Safety, Food Safety Alert, Food Testing, Food Virus, Norovirus, RASFF, Uncategorized, Virus

RASFF Alert – Animal Feed – Aflatoxin – Shelled Peanuts

Posted on January 31, 2020 by | Leave a comment

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RASFF – aflatoxins (B1 = 25.2 µg/kg – ppb) in shelled peanuts from the United States in the UK

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Posted in Aflatoxin, Animal Feed, Food Micro Blog, Food Microbiology Blog, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, RASFF, Toxin, Uncategorized

RASFF Alerts – Animal Feed – Salmonella – Fish Meal – Organic Rape Cake

Posted on January 31, 2020 by | Leave a comment

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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

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Posted in Animal Feed, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, RASFF, Salmonella, Uncategorized

Europe -Listeriosis – Annual Epidemiological Report for 2017

Posted on January 31, 2020 by | Leave a comment

ECDC

Listeriosis – Annual Epidemiological Report for 2017

Surveillance report

Publication series: Annual Epidemiological Report on Communicable Diseases in Europe
Time period covered: This report is based on data for 2017 retrieved from The European Surveillance System (TESSy) on 11 September 2018.

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.

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Listeriosis – Annual Epidemiological Report for 2017 – EN – [PDF-1 MB]

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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

Europe – Yersiniosis – Annual Epidemiological Report for 2017

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ECDC

kswfoodworld.com

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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.

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Yersiniosis – Annual Epidemiological Report for 2017 – EN – [PDF-800.59 KB]

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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

Europe -Salmonellosis – Annual Epidemiological Report for 2017

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ECDC

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.

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Salmonellosis – Annual Epidemiological Report for 2017 – EN – [PDF-642.8 KB]

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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

Research -Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice.

Posted on January 30, 2020 by | Leave a comment

Wiley Online

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.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, mold, Mould Toxin, Research, Technology, Uncategorized

Research – Researchers find spread of bacteria in seafood likely impacted by trade

Posted on January 30, 2020 by | Leave a comment

Food Safety News

A Centers for Disease Control and Prevention study has found that international trade of shellfish might be involved in the dispersal of Vibrio parahaemolyticus populations into the United States and Spain. The study found that severe weather, such as El Niño conditions in Peru, provide ideal conditions for the proliferation of Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus.

The CDC reports that compared to other major foodborne illnesses, Vibrio parahaemolyticus infections have been steadily increasing. Vibrio parahaemolyticus is the leading cause of seafood-related bacterial infections globally. The CDC estimates that the average annual incidence of all Vibrio infections increased 54 percent during 2006–2017. Vibrio parahaemolyticus is believed to be responsible for about 35,000 human infections each year in the United States and has been the leading cause of foodborne infections in China since the 1990s.

The transition of V. parahaemolyticus disease from a regional to a global pathogen is connected to the emergence of isolates with epidemic potential.

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Uncategorized, Vibrio, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus

Research – Stressed-out dust is sharing antibiotic resistance genes

Posted on January 29, 2020 by | Leave a comment

Northwestern

First study to show indoor dust bacteria have transferrable antibiotic resistance genes.

A new Northwestern University study is the first to find that bacteria living in household dust can spread antibiotic resistance genes. Although most bacteria are harmless, the researchers believe these genes could potentially spread to pathogens, making infections more difficult to treat.

“This evidence, in and of itself, doesn’t mean that antibiotic resistance is getting worse,” said Northwestern’s Erica Hartmann, who led the study. “It’s just one more risk factor. It’s one more thing that we need to be careful about.”

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Posted in Antibiotic Resistance, Food Micro Blog, Food Microbiology Blog, Food Pathogen, microbial contamination, Microbiology, Pathogen, pathogenic, Uncategorized