Category Archives: Uncategorized

RASFF-shigatoxin-producing Escherichia coli (stx1+ eae- /25g) in chilled beef from Argentina in the Netherlands

RASFF-shigatoxin-producing Escherichia coli (stx1+ eae+ O26 /25g) in chilled boneless beef from Argentina in the Netherlands

RASFF-Campylobacter coli (presence /25g) in chilled pork necks from Spain in Poland

RASFF-Cronobacter sakazakii (presence in 30 x 10g) in infant formula from the Netherlands in the Netherlands

RASFF-ochratoxin A (14.4 µg/kg – ppb) in raisins from Turkey in Germany

RASFF –Salmonella (presence /10g) in chilled beef trimmings from the Netherlands, with raw material from Spain in the Netherlands

RASFF-Salmonella enterica ser. Enteritidis (presence /25g) in frozen raw chicken meat from Thailand in the UK

RASFF-Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the Netherlands

RASFF-Salmonella enterica ser. Nottingham (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in chilled turkey fillets from Poland in Belgium

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in frozen chicken liver from Brazil in Romania

RASFF-Salmonella (presence /25g) in chilled fuet salami from Spain in Denmark

Food Standards Scotland

Food Standards Scotland has issued a product recall information notice today (30 November 2017) concerning five varieties of Cateritaly’s meat and fish based sauces.

This is because there is no validation of the shelf life of the sauces and no validation of the company’s food safety management system. Therefore, eating these products could pose a risk to health.

The company has already taken steps to withdraw these products from sale. However, people who have bought any of the products with the details below, should not eat them, and should return them to the farmers market or event where purchased for a full refund or contact the food business directly.

Manufacturer/brand name: Cateritaly

Product details:

Product: Mediterranean Sauce (containing tuna)

Pack size: 280g

‘Best before’: all date codes

Batch codes / Lot numbers:  all batch codes

Product details:

Product: Lamb Sauce

Pack size: 280g

‘Best before’: all date codes

Batch codes / Lot numbers:  all batch codes

Product details:

Product: Venison Sauce

Pack size: 280g

‘Best before’: all date codes

Batch codes / Lot numbers:  all batch codes

Product details:

Product: Bolognese Sauce

Pack size: 280g

‘Best before’: all date codes

Batch codes / Lot numbers:  all batch codes

Product details:

Product: Chilly Tomato Sauce

Pack size: 280g

‘Best before’: all date codes

Batch codes / Lot numbers:  all batch codes

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in milled devil’s claw (Harpagophytum procumbens) from Germany in Sweden

RASFF-Salmonella enterica ser. Agona (presence /25g) in marigold from Germany in Sweden

RASFF-Salmonella enterica ser. Livingstone (presence /25g) in organic sunflower cake from Italy in Austria

ECDC Europa

The results presented in this report are based on antimicrobial resistance data from invasive isolates reported to EARS-Net by 30 European Union (EU) and European Economic Area (EEA) countries in 2017 (data referring to 2016), and on trend analyses of data reported by the participating countries for the period 2013 to 2016.

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Eurosurveillance

Acute gastroenteritis (AG) is the most frequent disease among travellers and outbreaks are detected among tourists staying in accommodation every year [1], including on cruise ships [2]. The majority (97%) of AG outbreaks that were reported and diagnosed on cruise ships in the United States (US) during 2008–2014 were caused by norovirus [2]. Norovirus gastroenteritis outbreaks often involve person-to-person and environmental transmission [3–9] and have been recognised to have a considerable public health impact and economic burden on the tourism industry [10,11]. In addition to the public health impact and disruption of holidays, consequences include loss of personal travel funds and high ship operation costs [10]. Preventative routine measures include pre-embarkation screening, syndromic surveillance, isolation of symptomatic travellers (i.e. crew members and passengers), environmental and personal hygiene measures, crew education, and instructions to travellers and others about hand washing and symptoms reporting [12,13].

Online Wiley Library 

The objective of this research was to analyze the impact of different cooking procedures (i.e., gas hob and traditional static oven) and levels of cooking (i.e., rare, medium, and well-done) on inactivation of Listeria monocytogenes and Salmonella in pork loin chops. Moreover, the consumer’s exposure to both microorganisms after simulation of meat leftover storage at home was assessed. The results showed that well-done cooking in a static oven was the only treatment able to inactivate the tested pathogens. The other cooking combinations allowed to reach in the product temperatures always ≥73.6 °C, decreasing both pathogens between 6 log₁₀ cfu/g and 7 log₁₀ cfu/g. However, according to simulation results, the few cells surviving cooking treatments can multiply during storage by consumers up to 1 log₁₀ cfu/g, with probabilities of 0.059 (gas hob) and 0.035 (static oven) for L. monocytogenes and 0.049 (gas hob) and 0.031 (static oven) for Salmonella. The key factors affecting consumer exposure in relation to storage practices were probability of pathogen occurrence after cooking, doneness degree, time of storage, and time of storage at room temperature. The results of this study can be combined with prevalence data and dose–response models in risk assessment models and included in guidelines for consumers on practices to be followed to manage cooking of pork meat at home.