RASFF-Campylobacter jejuni (3800; 8900; 2800 CFU/g) in fresh chicken meat from France in Denmark
RASFF-Campylobacter jejuni (2100 CFU/g) in chilled chicken from Germany in Denmark
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Tag Archives: chicken meat
Netherlands- May Put Limits on Campylobacter on Chicken
A report from the National Institute for Public Health and the Environment in the Netherlands states that the Dutch government “intends to limit the level of Campylobacter bacteria on chicken meat, a so-called process hygiene criterion.” That means that if higher levels of the bacteria are found repeatedly in a particular slaughterhouse, that facility will need to evaluate their processing hygiene. The government has been focusing on “farm to fork” hygiene, looking at everything from slaughterhouse conditions to consumer food preparation standards.
Posted in Bacteria, Campylobacter, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Laboratory, Microbiology, Pathogen, Research, Uncategorized
Tagged campylobacter bacteria, chicken meat, consumer food, dutch government, food poisoning, slaughterhouse conditions
RASFF Alerts – Salmonella – Turkey – Chicken – Coconut Flour – Fish Meal
RASFF -Salmonella spp. (presence /25g) in frozen turkey meat preparations from Brazil in the UK
RASFF – Salmonella Heidelberg (presence /25g) and Salmonella Minnesota (presence /25g) in frozen chicken meat from Brazil in Spain
RASFF – Salmonella spp. (presence /25g) in coconut flour from Sri Lanka in Italy
RASFF – Salmonella spp. (presence /25g) in fish meal from Morocco in Latvia
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