Grant Park Packing of Franklin, Illinois is recalling about 53,200 pounds of North Star Imports raw ground beef products that may be contaminated with E. coli O103. The USDA notice states that “Further testing is ongoing to determine if the recalled ground beef products are related to the E. coli O103 outbreak.” That outbreak has sickened at least 156 people in 10 states.
RASFF – aflatoxins (B1 = 5 µg/kg – ppb) in blanched groundnuts from the United States in the Netherlands
RASFF – aflatoxins (B1 = 4.1 µg/kg – ppb) in groundnuts from the United States in the Netherlands
RASFF – aflatoxins (B1 = 5 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands
RASFF – aflatoxins (B1 = 7.3; Tot. = 8.3 µg/kg – ppb) in blanched groundnuts from the United States in the Netherlands
RASFF – aflatoxins (B1 = 34; Tot. = 38 µg/kg – ppb) in pistachio kernels from Iran in France
RASFF – aflatoxins (B1 = 38; Tot. = 51 µg/kg – ppb) in organic hazelnut kernels from Azerbaijan in Germany
RASFF – aflatoxins (B1 = 29; Tot. = 32 µg/kg – ppb) in dried figs from Turkey in France
RASFF – aflatoxins (B1 = 17.8 µg/kg – ppb) in shelled almonds from the United States in Spain
RASFF – aflatoxins (B1 = 29; Tot. = 32 µg/kg – ppb) in shelled pistachios from Turkey in France
RASFF – aflatoxins (B1 = 20; Tot. = 26 µg/kg – ppb) in roasted organic pistachios in shell from Turkey in France
RASFF – aflatoxins (B1 = 8.9; Tot. = 35.2 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria
RASFF – aflatoxins (B1 = 55.4; Tot. = 70.4 µg/kg – ppb) in peanuts with shell from Egypt in Germany
RASFF – aflatoxins (B1 = 10.9 µg/kg – ppb) in hazelnut kernels from Azerbaijan in Bulgaria
RASFF – aflatoxins (B1 = 7; Tot. = 8.1 µg/kg – ppb) in peanut kernels from China in Bulgaria
RASFF – Salmonella enterica ser. Newport (presence /25g) in chilled turkey meat from Poland in the Czech Republic
RASFF – Salmonella (present /25g) in chilled minced meat preparation from Belgium in Belgium
RASFF – Salmonella (presence /25g) in frozen chicken half breasts from Brazil in the UK
RASFF – Salmonella (suspicion) in frozen pork rolls from Spain in Spain
RASFF – Salmonella (in 1 out of 5 samples /25g) in frozen salted half chicken breasts from Brazil in the UK
RASFF – Salmonella enterica ser. Newport (present /25g) in chilled chicken breasts from Poland in the Czech Republic
RASFF – histamine (1344 mg/kg – ppm) in frozen albacore tuna (Thunnus alalunga) from Vietnam, via Spain, processed in France in France
RASFF – shigatoxin-producing Escherichia coli (stx1-, stx2+, eae+, O157+) in chilled cow carcasses from Belgium in Belgium
RASFF – Listeria monocytogenes (present /25g) in frozen smoked salmon pieces from Germany, packaged in Switzerland, with raw material from Norway, via the Netherlands in Switzerland
RASFF – Salmonella enterica ser. Agona (presence /25g), Salmonella enterica ser. Amsterdam (presence /25g) and Salmonella enterica ser. Putten (presence /25g) in fish meal from the United States in Greece
Reducing the risk of contamination with foodborne pathogens is paramount in maintaining safety of produce. The raspberry industry uses chlorine spray as a control measure before conveying freshly picked red raspberries into individually quick frozen units. However, the efficacy of sanitizer spray treatment to inactivate norovirus, hepatitis A virus (HAV), and Listeria monocytogenes on raspberries has not been characterized. In this study, a laboratory-scale spray bar device was fabricated to simulate industrial settings. Fresh raspberries were spot inoculated with murine norovirus (MNV, a norovirus surrogate), HAV, or L. monocytogenes and sprayed with 50 ppm of chlorine or 80 ppm of peroxyacetic acid (PAA). Surviving pathogens were enumerated after spray or postspray frozen storage at −20°C for 1 and 24 h. Chlorine and PAA spray treatments reduced MNV and L. monocytogenes from raspberries by 0.2 and 0.6 log but had no effect on HAV. During frozen storage after spray treatment, the residual PAA on the fruit surfaces further reduced MNV and L. monocytogenes, achieving a total reduction of approximately 0.6 and 3.0 log, respectively. HAV levels were not affected by frozen storage after PAA or chlorine spray treatment. The findings were supported by the sanitizer decay results showing that PAA decayed more slowly than active chlorine on raspberry surfaces. Submerging washes conducted as comparisons showed higher reduction of pathogens from raspberry surfaces than similar respective sanitizer spray treatments. The results suggest that PAA could contribute to raspberry postharvest sanitation, aiding in risk reduction of pathogen contamination prior to entering an individually quick frozen un
