Shigatoxin-producing Escherichia coli (STEC) in mix of lettuce and beetroot from Poland in Spain, Slovakia, Hungary and Czech Republic
KSWFoodWorld
RASFF Alert – STEC E.coli – Lettuce and Beetroot Mix
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, RASFF, Shigatoxin, STEC, STEC E.coli
RASFF Alert – Campylobacter – Guinea Fowl
Campylobacter in guinea fowl from France, via Germany in Austria and France
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, RASFF
RASFF Alerts – Salmonella – Polish Chicken Products – Eggs – Mussels – Veal Minced Meat -Chilled Chicken Breast – Halva with Pistachios – Paprika- Chicken Meat Preparation
Detection of Salmonella in 25g in mussels of Spain in Luxembourg, France and Belgium
Salmonella Infantis in fresh poultry meat from Poland in Germany
Salmonella in veal minced meat from France in Belgium
Salmonella enteritidis in chilled chicken breast from the Netherlands in Belgium
Salmonella Infantis (in 4 out of 5 samples) in broiler chicken thighs from Poland in Lithu
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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Polish Chicken Salmonella, RASFF, Salmonella, Salmonella in Chicken, Salmonella in Eggs, Uncategorized
RASFF Alert- Vibrio cholerae, parahaemolyticus, vulnificus – Shrimp
Detection of vibrio in shrimp from Venezuela in France
Vibrio cholerae, vibrio parahaemolyticus and vibrio vulnificus detected in frozen shrimps from Vietnam in France
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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, RASFF, Vibrio, Vibrio cholera, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus
RASFF Alert – Ochratoxin A – Dried Figs
Ochratoxin A in chopped dried figs from Türkiye in Switzerland and Germany
Posted in 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 Safety Management, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A, RASFF
RASFF Alert – Aflatoxin – Shelled Almonds – Nut Cracker Snacks
Aflatoxin sum in California shelled almonds from the United States in the Netherlands
Aflatoxin in nut cracker snacks from India in Italy
Posted in Aflatoxin, Aspergillus Toxin, 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 Safety Management, Food Testing, Mold Toxin, Mould Toxin, Mycotoxin
RASFF Alerts – Animal Feed – Salmonella – Raw Pet Food – Whole Egg Powder
Enterobacertiaceae and Salmonella spp. in raw pet food for fish from Thailand in Germany
Salmonella spp. in whole egg powder, processed into pet- food from Germany in Switzerland and Austria
Posted in Animal by Products, Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Testing, RASFF, raw pet food
Sweden – Eckes-Granini is recalling Brämhult’s apple must due to exceeding the limit value of patulin
2022-09-08
Eckes-Granini is recalling Brämhult’s freshly pressed apple must in 0.85 liter bottles due to exceeding the limit value of patulin. More information can be found in the press release from Eckes-Granini.
Posted in 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 Safety Management, Food Testing, Food Toxin, Mold Toxin, Mycotoxin, Patulin
Research – Transmission of Cryptosporidium by Fresh Vegetables
Consumption of fresh fruits and vegetables is increasing thanks to the awareness to the benefits to human health. Vegetables may become contaminated by enteric pathogens (protozoan parasites, bacteria and viruses) by irrigation with contaminated water, fertilization with fresh animal manure or by infected food handlers. Cryptosporidium spp. are fecal-oral protozoan parasites, known to be highly persistent in the environment, which facilitate the transmission of the infectious oocysts. Efficient methods were developed for releasing and concentrating Cryptosporidium oocysts from leafy vegetables and sensitive and specific methods were applied for their enumeration. The aims of this review are to discuss the development and optimization of methods applied to release oocysts from leafy vegetables, the prevalence of Cryptosporidium oocysts on fresh leafy vegetables from various parts of the world and to discuss cryptosporidiosis outbreaks resulting from the consumption of leafy vegetables. Three solutions were used with comparable efficiency to release oocysts from leafy vegetables 1M glycine solution, 0.1% Alconox and filter elution buffer with an efficiency of 36.2%, 72.6% and 44%, respectively. The prevalence of Cryptosporidium oocysts was reported in developed as well as from developing countries, although simple detection methods were applied. Most of the cryptosporidiosis outbreaks were reported in developed countries, which can be related to their efficient surveillance system. Transmission of infectious pathogens, such as Cryptosporidium may be facilitated by fresh vegetables, which are imported and transferred from less developed to highly developed countries and consumed uncooked. Monitoring of Cryptosporidium oocysts by sensitive detection methods may enhance measures to prevent their transmission by freshly consumed vegetables.
Posted in Contaminated water, Cryptosporidiosis, Cryptosporidium, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Water, water microbiology, Water Safety
Research – Influence of Different Stainless-Steel Finishes on Biofilm Formation by Listeria monocytogenes
Biofilm formation of L. monocytogenes on stainless steel, a widely used abiotic surface in the food processing industry was investigated, focusing on the attachment tendency and behavior of L. monocytogenes 08-5578 on eight different Stainless-steel surfaces: glass bead blasted (rough and fine), deburred (Timesaver), drum deburred, pickled, pickled and drum polished, electrolytic polished and cold rolled (untreated control). The aim was to see if there are finishes with significant lower bacterial attachment. Roughness properties (Ra, Rt, Rz, RSm; determined by interferometry) were also compared with number of adhering cells to detect possible correlations. Cultivation of L. monocytogenes biofilms was carried out using a CDC biofilm reactor (CBR) with 1% TSB set at 20°C for 4, 8, and 24 h. Additionally, a cultivation trial was run with continuous nutrient flow (1% TSB, 6.2 ml/min) for 24 h. Eight hour results showed significant difference ( P < 0.05) in biofilm cell counts in biofilms between the glass bead blasted surfaces (3.23 and 3.26 log CFU/cm 2 for the fine and rough, respectively) and deburred (Timesaver) surface (2.57 log CFU/cm 2 ); between drum deburred and deburred (Timesaver) surface (3.41 vs 2.57 log CFU/cm 2 ); between drum deburred and pickled surface (3.41 vs 2.77 log CFU/cm 2 ). Data gained after 4, 24 h and the additional 24 h continuous flow cultivation showed no significant difference in attachment among surfaces. No correlation between roughness data and attachment was found after all 4 incubation times, suggesting that roughness values, at these ranges, are insufficient in determining surfaces’ affinity to bacteria. This study suggests that roughness values cannot be used to predict the degree of L. monocytogenes attachment to a specific stainless steel surface.
Posted in Biofilm, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research
