Category Archives: Uncategorized

Research -Farmers and feed advisers encouraged to better test feed for mycotoxins

New Food Magazine

Premier Nutrition has encouraged farmers and feed advisers to take greater care in analysing incoming cereal samples to ensure accurate feed formulation, after analysis of the 2019 wheat and barley harvest revealed regional variations in protein and energy levels.

Eloise Lawlor, Premier Nutrition, explained that despite overall yields being recorded as higher than the five-year average, the harvest survey recorded decreased levels of protein in wheat.

“The national survey results have shown an average 0.4 percent drop in wheat protein levels, with energy also decreasing by 0.09MJ/kg” Lawlor said.

She explained that diverse weather conditions in the summer of 2019 has led to higher moisture levels, and therefore the decreased levels of energy were somewhat predictable. “To compensate for these deficits in protein and energy, soya and fat inclusions may increase in diet formulations,” she added,

Lawlor confirmed that although wetter conditions have influenced energy content, which would normally be predicted to increase the levels of mycotoxins, average mycotoxin levels across the UK have remained low.

Research – Combined Effect of Cold Atmospheric Plasma and Hydrogen Peroxide Treatment on Mature Listeria monocytogenes and Salmonella Typhimurium Biofilms

Frontiers IN

Cold Atmospheric Plasma (CAP) is a promising novel method for biofilm inactivation as log-reduction values up to 4.0 log10 (CFU/cm2) have been reported. Nevertheless, as the efficacy of CAP itself is not sufficient for complete inactivation of mature biofilms, the hurdle technology could be applied in order to obtain higher combined efficacies. In this study, CAP treatment was combined with a mild hydrogen peroxide (H2O2) treatment for disinfection of 1 and 7 day(s) old Listeria monocytogenes and Salmonella Typhimurium biofilms. Three different treatment sequences were investigated in order to determine the most effective treatment sequence, i.e., (i) first CAP, then H2O2, (ii) first H2O2, then CAP, and (iii) a simultaneous treatment of CAP and H2O2. Removal of the biofilm, induction of sub-lethal injury, and H2O2 breakdown due to the presence of catalase within the biofilms were investigated in order to comment on their possible contribution to the combined inactivation efficacy. Results indicated that the preferred treatment sequence was dependent on the biofilm forming species, biofilm age, and applied H2O2 concentration [0.05 or 0.20% (v/v)]. At the lowest H2O2 concentration, the highest log-reductions were generally observed if the CAP treatment was preceded by the H2O2 treatment, while at the highest H2O2 concentration, the opposite sequence (first CAP, then H2O2) proved to be more effective. Induction of sub-lethal injury contributed to the combined bactericidal effect, while the presence of catalase within the biofilms resulted in an increased resistance. In addition, high log-reductions were partially the result of biofilm removal. The highest overall log-reductions [i.e., up to 5.42 ± 0.33 log10 (CFU/cm2)] were obtained at the highest H2O2 concentration if CAP treatment was followed by H2O2 treatment. As this resulted in almost complete inactivation of the L. monocytogenes and S. Typhimurium biofilms, the combined treatment of CAP and H2O2 proved to be a promising method for disinfection of abiotic surfaces.

RASFF Alerts – Listeria monocytogenes – Chilled Cheese – Organic Mortadella – Chilled Fishery Products – Chilled Rillettes – Garlic Sausages

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RASFF – Listeria monocytogenes in chilled cheese from Switzerland in Germany

RASFF – Listeria monocytogenes (1400 CFU/g) in organic mortadella from Italy in Italy

RASFF – Listeria monocytogenes (250 CFU/g) in chilled fishery products from Croatia in Slovenia

RASFF – Listeria monocytogenes ( <10 CFU/g) in chilled rillettes from France in France

RASFF – Listeria monocytogenes (600 CFU/g) in garlic sausages from Austria in Germany

RASFF Alerts – Salmonella- Raw Poultry Meat – Cooked and Frozen Crawfish – Black Pepper – Crayfish – Moringa Powder – Frozen Beef Trimmings – Spicy Chicken Burger – Sesame Seeds

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RASFF – Salmonella enterica ser. Enteritidis (present /25g) in frozen raw poultry meat from Poland in Poland

RASFF – Salmonella enterica ser. Newport (presence /125g) in cooked and frozen crawfish from China in dill brine from China in Sweden

RASFF – Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Poona (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella (present /25g) in frozen pre-cooked crayfish. from China in Sweden

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

RASFF – Salmonella enterica ser. Poona (presence /25g) in moringa powder (Moringa oleifera) from Burkina Faso in Luxembourg

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen beef trimmings from Poland in Sweden

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

RASFF – Salmonella enterica ser. Morehead (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella (presence /25g) in frozen spicy chicken burger from the Netherlands in the Netherlands

RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF Alert – Histamine – Canned Tuna

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RASFF – histamine (370 mg/kg – ppm) in canned tuna from Turkey in Croatia

RASFF Alert – Pseudomonas aeruginosa – Crushed Ice

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RASFF – Pseudomonas aeruginosa (1 CFU/ml) in crushed ice from Spain in Italy

RASFF Alert – Mycotoxin – DON – Wheat Bran

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RASFF – deoxynivalenol (DON) (1025.84 µg/kg – ppb) in wheat bran from Hungary in Hungary

RASFF Alerts – Aflatoxin – Dried Figs – Organic Chilli Powder – Shelled Almonds – Shelled Pistachios – Groundnuts

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RASFF – aflatoxins (B1 = 97.4; Tot. = 113 µg/kg – ppb) in dried figs from Turkey in the Czech Republic

RASFF – aflatoxins (B1 = 17.6; Tot. = 18.9 µg/kg – ppb) in organic chilli pepper powder from India in Sweden

RASFF – aflatoxins (B1 = 19.4; Tot. = 20.9 µg/kg – ppb) in shelled almonds from the United States in Spain

RASFF – aflatoxins (B1 = 50.27; Tot. = 58.89 µg/kg – ppb) in shelled pistachio kernels from the Czech Republic and the United States in Slovakia

RASFF – aflatoxins (B1 = 12.7; Tot. = 15.1 µg/kg – ppb) in groundnuts from the United States in Spain

RASFF Alert – Ochratoxin A – Grape Nectar

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RASFF – ochratoxin A (2.5 µg/kg – ppb) in grapes nectar from Estonia in Latvia

RASFF Alert – Moulds – Truffles

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RASFF – truffles from Iran infested with moulds in Italy