In Ganesh Nagar area of the city, seven members of a family suffered from food poisoning after consuming ‘jalebis’ (sweets) and other eatables made from water chestnut flour on Friday.
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50 fall ill in Nagpur after consuming food, snacks during ‘Mahashivratri’ fast
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Quebec – Absence of information necessary for the safe consumption of various cheeses sold by the company Auberge l’Amarré inc.
QUEBEC , February 26 2024 /CNW/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the company Auberge l’Amarré inc. located at 30, 1st Avenue Est, in Saint-Maxime-du- Mont-Louis , notifies people considered vulnerable (pregnant women, people with weakened immune systems, children under 5 years old and people elderly) not to consume the products indicated in the table below, because they do not include the required mention “made from unpasteurized milk”. In fact, the retailer failed to transcribe the manufacturer’s information on the labels.
|
Product name |
Format |
Target lot |
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“ CHEDDAR PERRON” |
Unitary |
|
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“ WINDFOOT” |
The products that are the subject of this warning were offered for sale until February 26, 2024 inclusive, and only at the establishment designated above. They were vacuum-packed in a transparent plastic pouch and sold refrigerated. The product label includes, in addition to their name, the words “L’Amarré”.
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RASFF Alerts – Salmonella – Chicken Breast- Onion Powder Seasoning – Fresh Chicken Products – Black Pepper
Salmonella spp in frozen chicken breast, from Ukraine in the Netherlands and Cyprus
Salmonella in seasonings made with onion powder from India made in Spain in Columbia
Presence of Salmonella Enteritidis in Fresh Skinless Chicken and Fresh Untrussed Chicken from France in Belgium and the UK
Salmonella spp in black pepper from Vietnam in Spain
Salmonella in seasonings from Spain with Indian onion powder in Costa Rica, Honduras and Mexico
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France – Duck Products – Manufacturing defect, waterproofing defect. Anomaly of labelling, health stamp.- Changed from Yesterday?
Duck terrine different varieties
Duck confit 10 fins
Duck breast confit by 1 and by 2
Duck confit gizzards
Duck confit 2 and 4 sleeves
Duck rillette 120 gr
Whole neck duck confit per 5
Duck confit legs by 1 and by 2
Duck Confit Hearts
Duck meat soup (2 types)
Duck friton
Whole duck foie gras 100, 200 and 270 gr
Duck terrine different varieties (continued)
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RASFF Alerts – Animal Feed – Salmonella – Organic Sunflower Cake – Pet Food
Salmonella spp. in organic sunflower cake from Germany in Austria
Salmonella and Enterobacteriaceae in pet food from Turkey in Spain
USA – Don’t Let Delivery and Takeout Foods Fumble Your Super Bowl
Safely serving friends and family during the big game is a win for everyone; don’t fumble it this Super Bowl Sunday. February 11 kicks off Super Bowl LVIII, and football fans will be huddling up to watch the big game while enjoying their favorite foods. Whether you’re ordering delivery, or preparing and serving food to guests, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has some gameday plans to keep your Super Bowl from being intercepted by foodborne illness.
“Super Bowl parties are a fun time for people to unwind and enjoy the big game, but food safety must remain a top priority,” said USDA Under Secretary for Food Safety Dr. Emilio Esteban. “Simple steps like not leaving food out at room temperature for more than two hours or keeping hot foods hot and cold foods cold can help keep your friends and family safe.”
Follow these USDA tips to avoid getting caught offside with food safety this Super Bowl Sunday.
Deliveries and Takeout Foods
If you’re ordering takeout earlier in the day before the big game, make sure someone is there to get the food in a timely manner. Place any food that is not being eaten immediately in the refrigerator. When storing leftovers, divide them into smaller portions and place them into small, shallow containers. Perishable foods that have been sitting out at room temperature must be eaten within two hours after being cooked.
Stay in the In Zone, not the Danger Zone
If you’re serving food to groups, follow the two-hour rule. When perishable foods sit in the Danger Zone (temperatures between 40 F and 140 F) for more than two hours, bacteria can multiply rapidly. Meat and poultry must be refrigerated or frozen within two hours of sitting out on a counter in the Danger Zone. If you want to enjoy the big game and serve food longer than two hours, keep hot foods hot and cold foods cold. Hot foods must be kept at 140 F or above by using warming trays, chafing dishes, or a slow cooker. Cold foods must be kept at 40 F or below. To keep them cold, serve them in smaller portions and refill them, or place the food in containers and nestle them in ice.
Don’t Let Leftovers Sit on the Sidelines
Your Super Bowl leftovers will be safe for three to four days in the refrigerator. Reheat leftovers to the safe internal temperature of 165 F as measured with a food thermometer. Reheat liquid foods like soups and sauces to a boil. Tasting food to determine its safety is dangerous. When in doubt, throw it out!
Always Remember the Four Steps to Food Safety
- Clean—Wash your hands for at least 20 seconds before, during, and after meal preparation. Clean and sanitize surfaces often with soap, water and a sanitizer. In a recent USDA study, 96% of handwashing attempts failed due to missing all the necessary steps.
- Separate—Use separate cutting boards: one for raw meat and poultry and another for fruits and vegetables. Keep raw foods separate from ready-to-eat foods and utensils.
- Cook—Cook meat and poultry products to a safe internal temperature by using a food thermometer.
- Chill—Place foods that are no longer being eaten back into the refrigerator or freezer within two hours of sitting out at room temperature.
If you have food safety questions, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov or chat live at www.ask.usda.gov 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.
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Research -A Critical Review of Risk Assessment Models for Listeria monocytogenes in Meat and Meat Products
Abstract
A review of the published quantitative risk assessment (QRA) models of L. monocytogenes in meat and meat products was performed, with the objective of appraising the intervention strategies deemed suitable for implementation along the food chain as well as their relative effectiveness. A systematic review retrieved 23 QRA models; most of them (87%) focused on ready-to-eat meat products and the majority (78%) also covered short supply chains (end processing/retail to consumption, or consumption only). The processing-to-table scope was the choice of models for processed meats such as chorizo, bulk-cooked meat, fermented sausage and dry-cured pork, in which the effects of processing were simulated. Sensitivity analysis demonstrated the importance of obtaining accurate estimates for lag time, growth rate and maximum microbial density, in particular when affected by growth inhibitors and lactic acid bacteria. In the case of deli meats, QRA models showed that delicatessen meats sliced at retail were associated with a higher risk of listeriosis than manufacture pre-packed deli meats. Many models converged on the fact that (1) controlling cold storage temperature led to greater reductions in the final risk than decreasing the time to consumption and, furthermore, that (2) lower numbers and less prevalence of L. monocytogenes at the end of processing were far more effective than keeping low temperatures and/or short times during retail and/or home storage. Therefore, future listeriosis QRA models for meat products should encompass a processing module in order to assess the intervention strategies that lead to lower numbers and prevalence, such as the use of bio-preservation and novel technologies. Future models should be built upon accurate microbial kinetic parameters, and should realistically represent cross-contamination events along the food chain.
Research – Hazards in Seafood Notified in the Rapid Alert System for Food and Feed (RASFF) in 1996–2020
Abstract
Seafood covering fish, crustaceans, molluscs and cephalopods is broadly recognised for its nutritional value and popularity, but it can pose some hazards to health to the potential consumer. The aim of the study was to analyse Rapid Alert System for Food and Feed (RASFF) notifications for seafood over the period 1996–2020 by hazard, year, product, notifying country, country of origin, notification type, notification basis, distribution status and action taken. The research applied cluster analysis using the joining and two-way joining methods. The main reported hazards were micro-organisms (Listeria, Salmonella, Escherichia coli, Vibrio, norovirus, mesophiles, Enterobacteriaceae and histamine), heavy metals (mercury and cadmium), veterinary products (nitrofuran, chloramphenicol and leucomalachite green), controls (poor temperature control and hygienic state), parasites (Anisakis) and additives/allergens (sulphite). The reported seafood products originated mainly from European and Asian countries and were notified on the basis of official or border controls, respectively. In order to minimize or eliminate risks, it is important to have the right activity of control authorities, appropriate legislation at the European and national levels and awareness at the different stages of the food chain.
Research -New Insights into Foodborne Bacteria–Host Interactions: Evolving Research and Discoveries
Given the growing concern about foodborne diseases, intensive research and the development of new approaches are crucial. As shown in Table 1, recent scientific advances in the fight against foodborne pathogens and intestinal diseases have led to various innovative approaches. In the area of poultry health, ground breaking vaccine research against Clostridium perfringens marks a significant shift from relying on antibiotics to more sustainable practices. In the area of food safety, a study on the role of raw sheep’s milk in salmonella outbreaks highlights the critical link between milk processing and public health and highlights the need for stringent safety standards in the dairy industry. In the field of probiotics, the particular focus on Bifidobacterium longum helps to improve our understanding of the gut microbiome and develop more effective probiotic therapies. At the same time, alternative treatments for Campylobacter jejuni infections are being explored, including clove essential oil, which has been shown to reduce bacterial load and inflammation without antibiotics. This is part of a broader strategy that combines natural remedies with probiotic findings for a comprehensive treatment of intestinal infections. In addition, reviews on microbial biofilm formation and antibiotic resistance emphasize the urgent need for integrated strategies to improve food safety. These studies demonstrate the interdisciplinary nature of current research and emphasize the importance of combining different scientific approaches to effectively combat foodborne pathogens. The study by Fu et al. (Table 1) addresses a critical problem in poultry health: necrotic enteritis caused by Clostridium perfringens. The ground breaking contribution of this research lies in the development of vaccines using the bacterium’s sporulation proteins. Until now, antibiotics have been used to combat this disease, but their overuse has led to an alarming increase in antibiotic resistance, which poses a significant global health risk. This innovative vaccine strategy could revolutionize poultry health management and promise to improve poultry welfare and align with global efforts to minimize antibiotic use in animal husbandry, leading to healthier poultry production and safer products for human consumption.
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