Category Archives: Uncategorized

RASFF Alert – E.coli – Live Scallops

Posted on November 29, 2019 by | Leave a comment

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RASFF – too high count of Escherichia coli in live scallops from France in the Netherlands

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Posted in E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Uncategorized

RASFF Alerts – Aflatoxin – Roasted Red Rice Flour – Shelled Nuts – Dried Figs – Groundnut Kernels – Roasted Hazelnut Kernels

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RASFF – aflatoxins (B1 = 15.6; Tot. = 19.0 µg/kg – ppb) in roasted red rice flour from Sri Lanka in Switzerland

RASFF – aflatoxins (B1 = 12.89; Tot. = 14.42 mg/kg – ppm) in shelled nuts from Turkey in Italy

RASFF – aflatoxins (B1 = 13.8 µg/kg – ppb) in dried figs from Turkey in the UK

RASFF – aflatoxins (B1 = 6; Tot. = 26 µg/kg – ppb) in dried figs from Turkey in Slovenia

RASFF – aflatoxins (4.4 µg/kg – ppb) in groundnut kernels from Brazil in Spain

RASFF – aflatoxins (Tot. = 33.2 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF – aflatoxins (B1 = 22.5; Tot. = 25.5 µg/kg – ppb) in roasted hazelnut kernels from Georgia in Bulgaria

RASFF – aflatoxins (B1 = 17.5; Tot. = 39.4 µg/kg – ppb) in dried figs from Turkey in Denmark

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, RASFF, Uncategorized

RASFF – Animal Feed – Enterobacteriaceae – Pet Food

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RASFF – high count of Enterobacteriaceae ( 4730 CFU/g) in pet food from China in Sweden

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Posted in Animal Feed, Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Pet Food, RASFF, raw pet food, Uncategorized

RASFF Alert – Animal Feed – Aflatoxin – Groundnut Kernels

Posted on November 29, 2019 by | Leave a comment

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RASFF – aflatoxins (B1 = 1100 µg/kg – ppb) in groundnut kernels from Sudan, via the Netherlands, packaged in Denmark in Denmark

 

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

RASFF Alerts – Animal Feed – Salmonella Fish Meal

Posted on November 29, 2019 by | Leave a comment

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RASFF – Salmonella enterica ser. Senftenberg (presence /25g) in fish meal from Morocco in Greece

RASFF – Salmonella (presence /25g) in fish meal from the United States in Greece

 

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

Canada -Cilento brand Mozzarella di Bufala Campana recalled due to Listeria monocytogenes

Posted on November 29, 2019 by | Leave a comment

CFIA

Recall details

Ottawa, November 28, 2019 – A.M. Berchicci is recalling Cilento brand Mozzarella di Bufala Campana from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.

Recalled product

Brand Product Size UPC Codes
Cilento Mozzarella di Bufala Campana 200 g 8 16785 02008 5 19 DEC 15

Background

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled product from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of this product.

Product photos

Printer ready version of photos

  • Cilento Mozzarella di Bufala Campana – 200 grams

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

India – Aflatoxin M1 – FSSAI may bring animal feed under its purview in view of Aflatoxin M1

Posted on November 29, 2019 by | Leave a comment

FNBNEWS

FSSAI is actively considering to bring the subject of ‘animal feed’ under its purview, after the findings of the ‘National Milk Quality Survey,’ which found presence of Aflatoxin M1, a cancer causing toxin in many milk samples.

The FSSAI has made a recommendation to Ministry of Health in this regard to consider amendment into the FSS Act to bring the subject of ‘Animal Feed’ under FSSAI’s ambit.

The Ministry of Health is learnt to have accepted the proposal, which will bring the amendment for the approval of Parliament soon.

Nearly 6 per cent samples of milk out of 6,432 were tested positive for presence of Aflatoxin M1. The toxin is produced by a fungi which is found in certain animal feed including maize, peanuts and cotton seeds.

The residue of Aflatoxin M1 remains present in milk which is a cause of worry and therefore the apex food regulator wants a control over the animal feed to reduce the chances of aflatoxin passing into milk.

 

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Posted in Aflatoxin, aflatoxin m1, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, Uncategorized

USA -Shigella Hits Brazoria County

Posted on November 28, 2019 by | Leave a comment

Shigella - kswfoodworld

The Brazoria County Department of Health announced today that there has been an increase in Shigella illnesses in the Texas county over the last two months.

The majority of those sick are children and most cases appear to be linked to schools and daycares. The number of confirmed cases or the daycares linked in this Brazoria County Shigella Outbreak have not yet been disclosed.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Shigella, Uncategorized

USA -Food Safety Tips for Your Holiday Turkey

Posted on November 28, 2019 by | Leave a comment

CDC

Handling poultry (chickens and turkey) incorrectly and undercooking it are the most common problems that lead to foodborne disease outbreaks linked to poultry.1 Follow these four tips to help you safely prepare your next holiday turkey meal.

1. Thaw Your Turkey Safely

Thaw turkeys external icon one of these ways:

  • In the refrigerator in a container,
  • In a leak-proof plastic bag in a sink of cold water (change the water every 30 minutes), or
  • In the microwave, following the microwave oven manufacturer’s instructions.
Thanksgiving dinner

Never thaw your turkey by leaving it out on the counter. A thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than 2 hours, its temperature becomes unsafe. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F.

2. Handle Your Turkey the Right Way

Raw poultry can contaminate anything it touches with harmful bacteria. Follow the four steps to food safety—clean, separate, cook, and chill—to prevent the spread of bacteria to your food, family, and friends.

3. Cook Stuffing Thoroughly

Cooking stuffing separately from the turkey in a casserole dish makes it easy to be sure it is thoroughly cooked. If you cook stuffing in the turkey, put the stuffing in the turkey just before cooking.

With either cooking method, use a food thermometer to make sure the stuffing’s center reaches 165°F. Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning. If you cook stuffing in the turkey, wait 20 minutes after taking the bird out of the oven before removing the stuffing; this allows it to cook a little more. Learn more about how to prepare stuffing safelyexternal icon.

Turkey cooking in oven

Use a food thermometer to check for a safe internal temperature.

4. Cook Your Turkey Thoroughly

Set the oven temperature to at least 325°F. Place the completely thawed turkey in a roasting pan that is 2 to 2-1/2 inches deep. Cooking timesexternal icon will vary depending on the weight of the turkey. Use a food thermometer to make sure the turkey has reached a safe internal temperature of 165°F. Check by inserting a food thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint. Even if your turkey has a pop-up temperature indicator, you should still use a food thermometer to check that it is safely cooked.

Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. Learn more about safe minimum cooking temperaturesexternal icon and how to use a food thermometerexternal icon for turkey and other foods.

Take Care of Leftovers

The bacteria Clostridium perfringens grows in cooked foods left at room temperature. It is the second most common bacterial cause of food poisoning. The major symptoms are vomiting and abdominal cramps within 6 to 24 hours after eating.

  • Clostridium perfringens outbreaks occur most often in November and December.2
  • Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.

Refrigerate leftovers at 40°F or colder as soon as possible and within two hours of preparation to prevent food poisoning. Slice or divide big cuts of meat, such as a roast turkey, into small quantities for refrigeration so they will cool quickly. Reheat all leftovers to at least 165°F before serving.

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

USA -Hodgson Mill Flour Recalled For Possible E. coli Contamination

Posted on November 28, 2019 by | Leave a comment

Food Poisoning Bulletin

Hodgson Mill flour recalled for possible E. coli contamination. Hodgson Mill of Effingham, Illinois is voluntarily recalling specific lots of its Unbleached All Purpose White Wheat Flour sold in 5 pound bags. The potential presence of pathogenic E. coli was found when sampling raw uncooked flour. No reports of illness associated with the consumption of this product have been received to date.

The recalled product is Hodgson Mill Unbleached All Purpose White Wheat Flour sold in 5 pound bags. The UPC number on the product is 0-71518-05009-2. The best by dates printed on the packages are 10-01-2020 and 10-02-2020, and the lot codes are 001042 and 005517. The use by and lot code information are on the bottom back panel of the bag.

Hodgson Mill Flour Recalled For Possible E. coli Contamination

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Posted in E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized