KDLG – KNOM, Nome: Three people have contracted botulism after eating separate batches of fermented seal flipper in Koyuk.
Outbreak News Today
Thailand health officials issued a warning Sunday advising the public against the consumption of contaminated boiled bamboo shoot that are packaged in plastic bags or buckles due to a botulism risk.
The Minister of Public Health, Rajata Rajatanavin has advised the public to re-boil bagged or buckled boiled bamboo shoots prior to consumption for 15 minutes, in order to get rid of Clostridium botulinum bacteria.
He has said that these toxins can be easily destroyed after boiling the food for 15 minutes. However, boiled bamboo shoots with unusual package, color, or smell, should not be consumed, and advises the public to get rid of it by burying it.
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Food Safety Law is the overarching food regulation in China, which is formulated to assure food safety and safeguard people’s health and life.
Chapter 1: General Principles
Chapter 2: Food Safety Risk Surveillance and Assessment
Chapter 3: Food Safety Standards
Chapter 4: Food Production and Trading
Section 1: General Provisions
Section 2: Process Control of Production and Trading
Section 3: Label, product description and advertisement
Section 4: Special Foods
Chapter 5 Food Inspection
Chapter 6: Food Import and Export
Chapter 7: Handling of Food Safety Incidents
Chapter 8 Regulatory Work
Chapter 9: Legal Liabilities
Chapter 10: Supplementary Provisions
Researchers have established how clostridia bacteria emerge from spores. This could help them understand how these bacteria germinate and go on to produce the deadly toxin responsible for botulism, a lethal form of food poisoning, or cause food spoilage.
Researchers studying a dangerous type of bacteria have discovered that the bacteria have the ability to block both their own growth and the growth of their antibiotic-resistant mutants. The discovery might lead to better ways to fight a class of bacteria that have contributed to a growing public health crisis by becoming increasingly resistant to antibiotic treatments.
Food Microbiology Solutions
Food Safety Courses 2015
The following Food Safety Courses are now available in West Yorkshire
- Level 4 HACCP: 20th-24th April, Leeds, £850
- Level 3 Food Safety: 8th-10th June, Wakefield, £349
- Level 3 HACCP: 22nd-23rd September, Wakefield, £315
Food Safety News
Our recent article about why thermometers are important for food safety may have gotten you thinking about getting one or using the one you have more often. If so, here’s some advice on how to select and use one.
Food Safety News
Log documentation involving temperature is a necessary tool in any food processing environment. Whether it is cold holding, hot holding, cooking, cooling, refrigeration, freezer or time controlled, temperature logs not only shed a light on whether an employee understands the process, but are also a strong indicator of potential liability.
The GFSI Global Food Safety Conference is a unique annual event bringing together over 800 leading food safety specialists from over 50 countries to advance Food Safety globally. The Conference provides the opportunity to meet and network with industry peers, share knowledge, benefit from thought-provoking presentations from internationally reputed industry experts and hear innovative ideas to implement in your workplace.
| Source of Information
||Centre for Food Safety (CFS)
| Food Product
||Fermented bean curd
|Name of Importer
|Product name and Description
||Details of the products are as follows:
Product name: Yummy House Wet Bean Curd
Place of origin: China
Best before date: August 29, 2016
Total net weight: 280 grams per bottle
|Reason For Issuing Alert
||– The preserved bean curd sample was collected at a shop in Sha Tin for testing under the CFS’ regular Food Surveillance Programme. Test result showed that the sample contained Bacillus cereus at a level of 260 000 per gram.
-According to the “Microbiological Guidelines for Food”, it is potentially injurious to health or unfit for human consumption if a gram of ready-to-eat food contains more than 100 000 of Bacillus cereus.
-Consuming food contaminated with excessive Bacillus cereus may cause gastrointestinal upset such as vomiting and diarrhoea.
7th Space Interactive
Hong Kong (HKSAR) – The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 25) reminded the public to pay attention to food safety to prevent food-related illness during holidays and seasonal celebrations. Susceptible groups, such as the elderly, young children, pregnant women, and people with weakened immune systems or liver diseases, should avoid eating high risk food like raw oysters.
A CFS spokesman said, “The CFS received referrals from the Centre for Health Protection on two suspected food poisoning clusters recently. Raw oysters were among the suspected food items in both outbreaks.