Tag Archives: contamination

Research – Mycotoxins in Dog Food

Posted on April 10, 2015 by | Leave a comment

Science Direct 260px-YellowLabradorLooking_new

Abstract

The aim of this study was to determine the presence and the level of contamination of the most important mycotoxins (deoxynivalenol, fumonisin B1 and B2, aflatoxin B1, B2, G1 and G2, ochratoxin A and zearalenone) in 48 samples of extruded dry dog food found in the Italian market (24 samples from standard economy lines, 24 of premium lines). Analyses were performed using ultra-performance liquid chromatography coupled to tandem mass spectrometry. Although the concentrations of the mycotoxins in all samples proved to respect the European legislation with regards to animal feed, the analyses revealed a substantial presence of deoxynivalenol, fumonisins and ochratoxin A, with values above the limit of quantification (5 μg/kg) in 100%, 88% and 81% of the samples, respectively. In contrast, aflatoxins and zearalenone contamination proved to be very modest, with 88% and 75% of the samples, respectively, showing concentrations below the corresponding limit of quantification (5 μg/kg for aflatoxins and 10 μg/kg for zearalenone). Moreover, despite a very heterogeneous contamination, the concentration of fumonisins and ochratoxin A was significantly higher in standard foods than in premiumones (491 vs. 80.2 μg/kg dry matter for fumonisin B1; 113 vs. 38.5 μg/kg dry matter for fumonisin B2; 599 vs. 103 μg/kg dry matter for total fumonisins; 23.8 vs. 13.0 μg/kg dry matter for ochratoxin A; P<0.001). Furthermore, a simultaneous presence of different mycotoxins (at concentrations higher than their limit of quantification) was observed in most of the pet foods analyzed; in particular, 19% of the samples were contaminated by no fewer than two different types of mycotoxins, 52% by three, 25% by four and 2% by all the mycotoxins evaluated. These results revealed the need for further investigation into the potential risk deriving from chronic exposure to low doses of the different types of mycotoxins that pet species are subject to today.

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Research – Farm to Fork Quantitative Risk Assessment of Listeria monocytogenes Contamination in Raw and Pasteurized Milk Cheese in Ireland

Posted on April 9, 2015 by | Leave a comment

Wiley online Library

The objective of this study was to model and quantify the level of Listeria monocytogenes in raw milk cheese (RMc) and pasteurized milk cheese (PMc) from farm to fork using a Bayesian inference approach combined with a quantitative risk assessment. The modeling approach included a prediction of contamination arising from the farm environment as well from cross-contamination within the cheese-processing facility through storage and subsequent human exposure. The model predicted a high concentration of L. monocytogenes in contaminated RMc (mean 2.19 log10 CFU/g) compared to PMc (mean −1.73 log10 CFU/g). The mean probability of illness (P1 for low-risk population, LR) and (P2 for high-risk population, HR, e.g., immunocompromised) adult Irish consumers following exposure to contaminated cheese was 7 × 10−8 (P1) and 9 × 10−4 (P2) for RMc and 7 × 10−10 (P1) and 8 × 10−6 (P2) for PMc, respectively. In addition, the model was used to evaluate performance objectives at various stages, namely, the cheese making and ripening stages, and to set a food safety objective at the time of consumption. A scenario analysis predicted various probabilities of L. monocytogenes contamination along the cheese-processing chain for both RMc and PMc. The sensitivity analysis showed the critical factors for both cheeses were the serving size of the cheese, storage time, and temperature at the distribution stage. The developed model will allow food processors and policymakers to identify the possible routes of contamination along the cheese-processing chain and to reduce the risk posed to human health.

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USA – Recalls – Pan Fried Anchovies – Listeria monocytogenes – Meat Products – Listeria monocytogenes – Chocolate Bars – Bacteria and Yeast and Mould

Posted on October 8, 2014 by | Leave a comment

FDA

HAR Maspeth Corp. of Maspeth, NY, is recalling its 2 ounce and 4 ounce packages of Jinga “Pan Fried Anchovies” due to contamination with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems. Although healthy persons may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The recalled Jinga “Pan Fried Anchovies” were distributed nationwide in retail stores and through mail orders. The product comes in a 2 ounce and 4 ounce, clear plastic packages marked with an expiration date of “9/28/2014” stamped on the top.

An alleged illness has been reported to date in connection with this problem.

USDA

Buddy’s Kitchen, a Burnsville, Minn. establishment, is recalling approximately 62,488 pounds of meat and poultry products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The meat and poultry breakfast products were produced on various dates from July 16, 2014 through Sept. 25, 2014, and then shipped to distributors, retail locations, and airlines nationwide. The following products are subject to recall:

  • “Swiss Cheese and Mushroom Omelet with Seasonal Tid-Bit Potatoes & Turkey Buffet Sausage Link” trays with the production codes “07/16/14 9”, “08/08/14 9” and “08/27/14 9”.
  • “Savory Scrambled Eggs with Seasoned Red Skin Potatoes and Turkey Buffet Links” with the production codes “09/19/14 9” and “09/22/14 9”.
  • “Garden Omelet w/ Parslied Potatoes & Chicken Sausage Links” with the production codes “07/16/14 9”, “07/17/14 9”, “07/18/14 9”, “07/22/14 9”, “07/25/14 9”, “08/22/14 9”, “08/25/14 9”, “09/02/14 9”, “09/09/14 9” and “09/16/14 9”.
  • “Fiesta Scramble Bowl with Sausage Links” with the production code “10I14 9”.
  • “Breakfast Skillet Burrito with eggs, sausage and cheese” with the production codes “18G14 2”, “06I14 4”, “16G14 4”, “17G14 2”, “07H14 4”, “20H14 2”, “21H14 4”, “22H14 4” and “25H14 4”.

Case labels or packaging may bear the establishment number “EST. 4226” or “P-4226” inside the USDA mark of inspection.

Food Poisoning Bulletin

Cal Poly has recalled six varieties of its chocolate candy bars for undeclared allergens and possible microbial contamination. The university makes chocolates at a food processing lab on campus that is managed by students. The chocolate may contain undeclared peanut, milk, or soy allergens and may have been exposed to bacteria, yeast, or mold. There have been no reports of illness or allergic reaction as of Monday, October 6, 2014.

RecallThe bars were made on equipment that may have experienced product buildup. That means other ingredients such as peanuts could be in chocolate bars that were not made with those ingredients. The failure occurred on October 3, 2014

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USA – FDA -Listeria monocytogenes – VP Smoked Steelhead Salmon

Posted on September 25, 2014 by | Leave a comment

FDA

Gold Star Smoked Fish Corp., located at 570 Smith Street, Brooklyn, NY 11231, is recalling Cold Smoked Steelhead in Vacuum Pack with blue and gold label due to contamination or possible contamination with Listeria monocytogenes.

The recall was initiated after sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the presence of Listeria monocytogenes in a sample of the product being recalled. Gold Star Smoked Fish Corp. is recalling the product as a precaution.

No illnesses have been reported to date in connection with this problem. Consumers who purchased Cold Smoked Steelhead in Vacuum Pack should not consume it and should return it to the place of purchase. Consumers with any questions may contact the company directly at 718-522-5480.

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Research – Fast Facts About Cutting Boards and Food Safety in Your Kitchen

Posted on September 24, 2014 by | Leave a comment

Medical Express Beef

Anything that touches your food can be a source of contamination and foodborne illness – including cutting boards.

For example, if you cut up a raw chicken, and then use the same cutting board to slice a tomato for your salad, you run the risk of cross-contamination – with bacteria from the chicken being transferred to the tomato. That, of course, would be bad.

And vegetarians aren’t off the hook either. Fruits and vegetables can also carry pathogens (and transfer them to cutting boards).

To reduce the risk of in your kitchen, here are some things you should know about cutting boards.

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Cut Leaf Spinach – E.coli O157

Posted on February 10, 2012 by | Leave a comment

Food Poisoning Bulletin

Almost 230,000 pounds of Robert’s cut leaf curly spinach is being recalled in 30 pound totes because of possible contamination with E. coli 0157:H7. The recall was announced only to the company’s customers by snail mail. (post)

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Posted in E.coli, E.coli O157, Eurofins Laboratories, Food Safety, Food Safety Alert, Food Testing, Microbiology, outbreak

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