Aflatoxins in rice originating from Pakistan, destination France in Belgium
Aflatoxin in ground nutmeg from Turkey in Switzerland
Aflatoxin in USA groundnuts in the Netherlands
Aflatoxin B1 in Paraguayen groundnuts kernels in the Netherlands
Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, Mold Toxin, Mould Toxin, Mycotoxin, RASFF
Vibrio vulnificus in frozen pilled shrimp from Ecuador in France
Vibrio cholerae in shrimps from Ecuador in Spain
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, RASFF, Vibrio, Vibrio cholera, Vibrio vulnificans, Vibrio vulnificus
Salmonella serogroup D in poultry kebab rotisserie from Poland in Austria, Hungary and Slovakia
Salmonella spp present in mussels (Mytilus edulis) from the Netherlands in Spain
Salmonella spp. in kebab skewer from Slovenia, with raw material from Poland in Slovenia and Austria
Salmonella Infantis in chicken wings from Poland in Germany, Spain and UK
Salmonella (in 4 out of 5 samples) in sesame seeds from India in Poland
Salmonella (in 1 of 5 samples) in sesame seeds from India in Poland
Salmonella in frozen chicken thigh from Poland via Estonia in Finland
Salmonella serogroup C in poultry kebab rotisserie from Germany, with raw material from Poland in Austria
Salmonella paratyphi in frozen minced chicken meat from the Netherland in Italy
Salmonella spp. in walnut kernels from the USA in Italy and Germany
Salmonella in chicken wings from Croatia in Slovenia
Salmonella Enteritidis in chicken and chicken parts from Belgium in Germany and the Netherlands
Salmonella spp. in organic lemon thyme from Italy in Germany and Austria
Salmonella spp. in sesame seeds from Nigeria in Greece
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella Poland, Salmonella Sesame Seeds
Wheat bran pellets for feed with molds and moisture from Angola in Portugal
Salmonella in toasted soy beans from Belgium in Poland
Aflatoxin B1 in white sunflowers seeds from Egypt in India and Belgium
Each year, infections from major foodborne pathogens are responsible for an estimated 9.4 million illnesses, 56,000 hospitalizations, and 1,350 deaths in the United States.[1] To evaluate progress toward prevention of enteric infections in the United States, the Foodborne Diseases Active Surveillance Network (FoodNet) conducts surveillance for laboratory-diagnosed infections caused by eight pathogens transmitted commonly through food at 10 U.S. sites. During 2020–2021, FoodNet detected decreases in many infections that were due to behavioral modifications, public health interventions, and changes in health care–seeking and testing practices during the COVID-19 pandemic. This report presents preliminary estimates of pathogen-specific annual incidences during 2022, compared with average annual incidences during 2016–2018, the reference period for the U.S. Department of Health and Human Services’ Healthy People 2030 targets.[2] Many pandemic interventions ended by 2022, resulting in a resumption of outbreaks, international travel, and other factors leading to enteric infections. During 2022, annual incidences of illnesses caused by the pathogens Campylobacter, Salmonella, Shigella, and Listeria were similar to average annual incidences during 2016–2018; however, incidences of Shiga toxin-producing Escherichia coli (STEC), Yersinia, Vibrio, and Cyclospora illnesses were higher. Increasing culture-independent diagnostic test (CIDT) usage likely contributed to increased detection by identifying infections that would have remained undetected before widespread CIDT usage. Reducing pathogen contamination during poultry slaughter and processing of leafy greens requires collaboration among food growers and processors, retail stores, restaurants, and regulators.
he following product is recalled in Luxembourg:
| Name | Le Petit Vey |
| Brand | Isigny Sainte-Mère |
| Unité | 150 g / 130 g |
| Code barre | 3254550070243
3254550070397 |
| Date de durabilité minimale (DDM) | 03/09/2023 |
| Lot | C1911 |
| Période de vente | 28/07/2023 – 02/09/2023 |
Danger : Présence possible de Listeria monocytogenes
Listeria monocytogenes peut causer de la fièvre, des maux de tête et une gastroentérite. Des personnes vulnérables telles que les personnes immunodéprimées et âgées et les jeunes enfants peuvent présenter des symptômes neurologiques dues à une méningite. Les femmes enceintes doivent également être particulièrement attentives à ces symptômes. Les gastroentérites peuvent apparaître entre quelques heures et 3 jours après consommation, alors que les symptômes neurologiques ne peuvent apparaître qu’après 3 mois. Les personnes ayant consommé ces produits et présentant ces symptômes sont invitées à consulter un médecin en lui signalant cette consommation.
Vente confirmée au Luxembourg par : Auchan
Une vente par d’autres exploitants ne peut être exclue.
Source d’information : Notification de rappel
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria in Cheese, Listeria monocytogenes
The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) are set to hold an expert meeting on viruses in food later this month.
The Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) event, at FAO headquarters in Rome on Sept. 18 to 22, will work on food attribution, analytical methods, and indicators of viruses in foods.
United States-based experts proposed for the meeting are Donald Schaffner, of Rutgers University; Xiang-Jin Meng, at Virginia Tech; Kali Kniel, from the University of Delaware; Lee-Ann Jaykus, at North Carolina State University; and Jacquelina Williams-Woods of the FDA.
In 2022, the Codex Committee on Food Hygiene (CCFH) asked JEMRA to provide scientific advice to inform a review of guidelines established in 2012. This was due to emerging issues associated with foodborne viruses and scientific developments.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Food Virus Death, Hepatitis A, Hepatitis E, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Norovirus Oysters, Virus
