Gel Spice Company, Inc., of Bayonne, NJ, is issuing a voluntary recall notice for 16,443 cases of Fresh Finds-Ground Black Pepper, 3.53 oz, plastic jars, because it has the possibility to be contaminated with Salmonella.
There have been no reported illnesses related to this product to date.
The recall was issued as the result of sampling by the FDA which revealed that the finished products contained the bacteria
Posted in Uncategorized
Tagged black pepper, Inc., Market Watch Gel Spice Company, plastic jars, salmonella
RASFF -Salmonella spp. (1out of 5 /25g) in black pepper from Belgium in the Netherlands
RASFF -Salmonella spp. in frozen poultry meat offal preparations from Brazil in the Netherlands
RASFF -Salmonella typhimurium (presence /25g) in frozen raw salted chicken breast fillets from Thailand in Denmark
RASFF -Salmonella spp. in frozen poultry meat preparations from Argentina in the Netherlands
Posted in Uncategorized
Tagged black pepper, frozen poultry meat, rasff, salmonella spp, salmonella typhimurium
Abstract
A four serovar cocktail of Salmonella was inoculated into ground black pepper (Piper nigrum) at different water activity (aw) levels at a starting level of 4–5 log cfu/g and incubated at 25 and at 35 °C. At 35 °C and aw of 0.9886 ± 0.0006, the generation time in ground black pepper was 31 ± 3 min with a lag time of 4 ± 1 h. Growth at 25 °C had a longer lag, but generation time was not statistically different from growth at 35 °C. The aw threshold for growth was determined to be 0.9793 ± 0.0027 at 35 °C. To determine survival during storage conditions, ground black pepper was inoculated at approximately 8 log cfu/g and stored at 25 and 35 °C at high (97% RH) and ambient (≤40% RH) humidity. At high relative humidity, aw increased to approximately 0.8–0.9 after approximately 20 days at both temperatures and no Salmonella was detected after 100 and 45 days at 25 and 35 °C, respectively. Under ambient humidity, populations showed an initial decrease of 3–4 log cfu/g, then remained stable for over 8 months at 25 and 35 °C. Results of this study indicate Salmonella can readily grow at permissive aw in ground black pepper and may persist for an extended period of time under typical storage conditions.
FoodWorld 