RASFF -Listeria monocytogenes (510 CFU/g) in raw milk cheese from Italy in Austria
RASFF – Listeria monocytogenes in chilled spicy tuna salad from Belgium
RASFF -shigatoxin-producing Escherichia coli in boneless beef meat (Bos taurus) from Brazil in the Netherlands
RASFF -too high count of Escherichia coli (490 MPN/100g) in live razor clams from Ireland
RASFF -coagulase-positive Staphylococcus (400 000 /g) in raw ham from Spain in France
Posted in Bacteria, E.coli, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Listeria, Listeria monocytogenes, Miscarriage, Pathogen, RASFF, Recall, Staphylococcus aureus, STEC
Tagged Austria RASFF, escherichia coli, Listeria monocytogenes, rasff, raw milk cheese
Last week, the European Union (EU) published a summary report of zoonotic infection data focused primarily on trends since 2005, and the rise or fall of confirmed campylobacteriosis, salmonellosis, listeriosis, and verocytotoxigenic Escherichia coli (that is what the EU calls Shiga toxin producing E. coli like O157:H7) cases between 2011 and 2012 in the EU. The report is based on European Food Safety Authority and the European Centre for Disease Prevention and Control analyses of information submitted by 27 European Union Member States on the occurrence of zoonoses and food-borne outbreaks in 2012. Much has been made in the EU of the decreases in rates of salmonellosis. Is the EU faring better than we are? Do they have practices in place that we should learn from? Or are they in the process of catching up to the US?
The fairest way to make a comparison is to look at illness rates: how many people out of 100,000 got sick?
|
Illness
|
US
|
EU
|
|---|---|---|
| Campylobacteriosis | 14.3 | 55.5 |
| Salmonellosis | 16.42 | 22.2 |
| Listeriosis | 0.25 | 0.41 |
| Pathogenic E. coli | 1.12 (O157); 1.16 (non O157 STEC) | 1.15(VTECs) |
RASFF -shigatoxin-producing Escherichia coli in frozen bovine meat from Brazil in Italy
RASFF-shigatoxin-producing Escherichia coli (presence /25g) in chilled beef (Bos taurus) from Brazil in the Netherlands
RASFF-shigatoxin-producing Escherichia coli (STEC stx+; STEC eae + /25g) in chilled beef shoulder from Belgium
RASFF-shigatoxin-producing Escherichia coli (presence /25g) in Roquefort cheese from France in Belgium
RASFF-shigatoxin-producing Escherichia coli in vacuum packed sliced salami from Italy
RASFF-high count of Escherichia coli (between 490 and 2400 MPN/100g) in frozen baby clam meat (Venus spp.) from Turkey in Greece
RASFF -Bacillus cereus (4.8 10E5; 1.5 10E5 CFU/g) in aromatic herbs mix from Germany in France
RASFF -high count of Escherichia coli (330 MPN/100g) in mussels (Mytilus galloprovincialis) from Spain in Italy
RASFF-norovirus in fresh oysters from Spain in France
Posted in Bacillus, Bacillus cereus, Bacteria, Clams, E.coli, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hygiene, Microbiology, Norovirus, Pathogen, RASFF, Recall
Tagged aromatic herbs, bacillus cereus, escherichia coli, rasff
RASFF – shigatoxin-producing Escherichia coli in chilled beef (Bos taurus) from Brazil in Spain
RASFF -shigatoxin-producing Escherichia coli in frozen boneless beef from Brazil in the Netherlands
RASFF -shigatoxin-producing Escherichia coli in chilled boneless beef from Brazil in the Netherlands
RASFF -Listeria monocytogenes (210 CFU/g) in chilled sliced smoked salmon from Denmark in Italy
Posted in Bacteria, E.coli, E.coli O157, EHEC, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Listeria, Listeria monocytogenes, Microbiology, Pathogen, RASFF, Recall
Tagged boneless beef, escherichia coli, Listeria monocytogenes, rasff
Verocytotoxigenic Escherichia coli (VTEC) has been detected in several batches of gouda cheese produced by Kilshanny Farmhouse Cheese using raw milk. The company has been ordered by the Department of Agriculture, Food and the Marine to withhold placing any further batches on the market. Consumers are advised not to eat the implicated cheese.
Posted in Bacteria, E.coli, EHEC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, Recall, VTEC
Tagged escherichia coli, fsai, gouda cheese, Kilshanny Farmhouse Cheese, VTEC
Molecular typing methods are laboratory techniques, such as whole genome sequencing, that enable the classification and comparison of strains of disease-causing bacteria. EFSA’s Panel on Biological Hazards (BIOHAZ) has reviewed the methods for typing the food-borne pathogens Salmonella, Escherichia coli, Listeria and Campylobacter, and has evaluated the effectiveness of these methods for:
FoodWorld 