Escherichia coli oltre i limiti in vongole (Camelea gallina) dall’Italia //too high count of Escherichia coli in clams (Camelea gallina) from Italy in Italy and Spain
Escherichia coli in mussels from Netherlands in Belgium
Escherichia coli in live mussels (Mytilus galloprovincialis) from Spain in Italy
STEC stx2 in Chilled boneless beef from Brazil in Belgium and Netherlands
VTEC/STEC in ready dough for cookies from Germany in Austria
Posted in E.coli, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, STEC, STEC E.coli, VTECH
Saint-Nectaire Cheese – from France Listeria monocytogenes – in Germany, Italy and Luxembourg
Listeria monocytogenes in smoked and oiled salted herring fillets from Poland in France
Listeria Monocytogenes in salmon paté from Great Britain in France, Netherlands and Spain
Bacillus cereus in organic barley grass powder from Hungary in Germany
High Aflatoxin values in shell hazelnuts from Georgia in Italy
Aflatoxins in pistachios in shell from Iran in Poland
Aflatoxin B1 in hazelnuts from Turkey in Germany
Aflatoxins in dried organic figs from Turkey in Germany
Aflatoxins in pistachios from Turkey in Germany
Aflatossine in fichi secchi/aflatoxins above legal limit in dried figs from Turkey in Italy
AFLATOSSINE OLTRE I LIMITI MASSIMI CONSENTITI IN ARACHIDI IN GUSCIO DA EGITTO/ Peanuts in Italy
Aflatossine in fichi secchi dalla Turchia in Italy
Aflatoxinas en cacahuete molido de Paraguay/ Afltatoxins in peanuts from Paraguay in Spain
Alto contenuto di aflatossine in fichi secchi dalla Turchia//high content of aflatoxins in dried figs from Turkey in Italy
Excessive levels of aflatoxin B1 and total aflatoxin in unshelled peanuts from Egypt in Germany and Italy
Aflatoxin and clothianidin in californian pistachio meal in France
Alto contenuto di aflatossine in fichi secchi dalla Turchia/ aflatoxins above legal limit in dried figs from Turkey in Italy
AFLATOXINS IN RAW PISTACHIO FROM TURCIA in Romania
Aflatoxins in hazelnut kernels from Azerbaijan
Posted in Aflatoxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
High content of Enterobacteriaceae in dog chews from China in Spain
Enterobacteriaceae in dog chews from India in Spain
Salmonella Tennessee in rapeseed meal from Czech Republic in Germany
Salmonella in yeast from Poland in Austria
Presence of EPEC in China Rose sprouts from Netherlands in Slovakia and the Czech Republic
Tahini (sesame paste) is a traditional food. Numerous foodborne outbreaks have been associated with it. This study aimed to (i) explore the efficiency of 2450 MHz microwave heating at 220, 330, 440, 550, and 660 W on the inactivation of Salmonella spp, Escherichia coli O157:H7, and Listeria monocytogenes in tahini; (ii) determine the impact of desiccation and starvation stresses on pathogen survival; (iii) assess the impact of microwave heating on the physicochemical characteristics of tahini. The inoculated microorganisms in tahini were reduced with higher microwave power levels (p < 0.05) and longer exposure times. The D-values of unstressed Salmonella spp., Escherichia coli O157:H7, and L. monocytogenes ranged from 6.18 to 0.50 min, 6.08 to 0.50 min, and 4.69 to 0.48 min, respectively, at power levels of 220 to 660 W, with z-values of 410, 440, and 460 W, respectively. Generally, desiccation and starvation stress levels prior to heating increased microbial resistance to heat treatment. Microwave heating did not affect acid, peroxide, p-anisidine, or color values of tahini up to 90 °C. These findings reveal microwave heating as a potential method for lowering the risk of Salmonella spp., E. coli O157:H7 and L. monocytogenes in tahini with no compromise on quality. View Full-Text
Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella
Authorities in central China detained two bosses of a catering company and are investigating four government officials after dozens of students were hospitalised after eating a school lunch last week.
The incident increased scrutiny on the caterer, the Henan branch of Beijing Zhihong Catering Company, and officials discovered it did not have a required food business licence.
Two officials from the local education authority and two from the market supervision authority are under investigation.
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