Category Archives: Uncategorized

RASFF – Listeria monocytogenes (presence /25g) in cheese from Germany in Denmark

RASFF – ochratoxin A (16.9 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF – Salmonella enteritidis (present /25g) in frozen chicken breast fillets from Poland in Lithuania

RASFF – Salmonella in tikka king prawns from India in the UK

RASFF – Salmonella typhimurium DT 120 in chicken eggs from Poland in Romania

RASFF – Salmonella (presence /25g) in frozen shrimps from Vietnam in Italy

RASFF -Salmonella (presence /25g) in chilled cooked crab pincer from the United Kingdom in France

RASFF – Salmonella enteritidis (presence /25g) in frozen hens from Poland, via Estonia in Finland

RASFF – suspicion of Salmonella in oregano from Germany in Norway

RASFF – Salmonella (presence /25g) in pork red colour powder from Spain in Estonia

RASFF – Salmonella Stanley (presence /25g) and high count of Escherichia coli (28000; 240000 CFU/g) in acacia (Acacia pennata) from Thailand in Finland

RASFF – Salmonella enteritidis (in 1 out of 5 samples) in eggs from Poland in Austria

RASFF – Salmonella (presence /25g) in walnuts sauce from Italy in Italy

RASFF – aflatoxins (B1 = 18.9; Tot. = 21.9 µg/kg – ppb) in flavoured coated peanuts from Egypt in Italy

RASFF -aflatoxins (B1 = 26.4; Tot. = 51 µg/kg – ppb) in shelled pistachios from Turkey in Greece

RASFF – aflatoxins (B1 = 38.8; Tot. = 42.1 µg/kg – ppb) in dried figs from Turkey in France

RASFF – aflatoxins (B1 = 85; Tot. = 102 µg/kg – ppb) in floured dried figs from Turkey in France

RASFF – aflatoxins (B1 = 67.7; Tot. = 77.1 µg/kg – ppb) in roasted and salted almonds in shell from the United States in Slovakia

RASFF -aflatoxins (B1 = 14.8; Tot. = 16.3 µg/kg – ppb) in turmeric powder from India, via Latvia in Poland

RASFF -aflatoxins (B1 = 28; Tot. = 31 µg/kg – ppb) in dried figs from Turkey in France

RASFF-aflatoxins (B1 = 3.10 / B1 = 3.51 µg/kg – ppb) in shelled peanuts from the United States in Poland

RASFF – aflatoxins (B1 = 27.5 µg/kg – ppb) in chilli powder from Sri Lanka in Cyprus

RASFF – aflatoxins (B1 = 3.3 µg/kg – ppb) in blanched peanuts from China in Greece

RASFF -aflatoxins (B1 > 24 µg/kg – ppb) in dried figs from Turkey in Spain

RASFF – aflatoxins (B1 = 53.39; Tot. = 116.12 µg/kg – ppb) in almonds with shell from the United States in Italy

RASFF – aflatoxins (B1 = 9.1; Tot. = 9.7 µg/kg – ppb) in pistachios from Iran in Germany

RASFF – foodborne outbreak suspected to be caused by live oysters from France in the Netherlands

RASFF -Salmonella (presence /25g) in meat meal for petfood from Poland in Italy

Food Safety News

European experts have noted an increasing trend of listeriosis illnesses since 2008, except for a stabilization of infections from the pathogen from 2014 to 2015. Most infected people were over 64 years of age.

The findings are included in the most recent annual report by the European Food Safety Authority (EFSA) and European Center for Disease Prevention and Control (ECDC). The report on zoonotic diseases includes the latest data on trends for salmonellosis, campylobacteriosis and foodborne outbreaks in the European Union.

CFS

Food Alert – A batch of anchovy paste suspected to contain histamine

Food Safety Tech

Last month we introduced several food genomics terms including the microbiome. Recall that a microbiome is the community or population of microorganisms that inhabit a particular environment or sample. Recall that there are two broad types of microbiomes, a targeted (e.g., bacteria or fungi) or a metagenome (in which all DNA in a sample is sequenced, not just specific targets like bacteria or fungi). This month we would like to introduce the reader to uses of microbiomes and how they augment standard plate counts and move us into a new era in food microbiology. Before providing examples, it might be useful to review a diagram explaining the general flow of the process of determining a microbiome

Food Poisoning Bulletin 

The Center for Science in the Public Interest has stated that the FDA has denied their petition to control Vibrio in shellfish. Every year, Americans are sickened, and some die, after eating raw shellfish contaminated with Vibrio vulnificus.