High count of Escherichia coli (>1500; 1400; 1200 CFU/g) in chilled basil leaves from Vietnam.
High count of Escherichia coli (30; >1500; 30 CFU/g) in chilled celery from Vietnam
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Tag Archives: food
Norway Two Products from Vietnam With High E.coli Counts
Posted in Bacteria, E.coli, Eurofins Laboratories, Food Hygiene, Food Safety, Food Testing, Microbiology
Tagged food
US Study – 50% Retail Chicken Contaminated with Faecal Matter
A study conducted by Physicians Committee for Responsible Medicine (PCRM)found that almost half of the chickens sold in supermarkets in the United States are contaminated with faeces.
The study looked at chickens produced by Pilgrim’s, Sanderson Farms, Perdue, and 22 other brands. The tests found that “48% of the chicken samples tested positive for faecal contamination, indicated by the presence of coliform bacteria commonly found in chicken dung.”
Chicken samples from every city and every grocery store chain tested positive. In Dallas, 100 percent of the chicken bought at the Kroger’s store tested positive for faecal matter. In Washington, D.C., 83 percent of the chicken bought at a Giant store and 67 percent of the chicken bought at a Safeway tested positive. Samples were also tested in Charleston, S.C., Milwaukee, Phoenix, Chicago, Denver, Houston, Miami, and San Diego.
Scientific Study on Salmonella Survival in High Sugar Low aW Candy
Survival of Salmonella in a high sugar, low water-activity, Peanut Butter Flavoured Candy Fondant
This study examined the survival of a two strain mixture of Salmonella serovar Typhimurium in peanut butter flavoured candy fondant during ingredient mixing and after storage up to 7 weeks. The sample was further tested for the presence or absence of Salmonella after six and twelve months of storage. Fondant ingredients mixed with inoculated peanut butter at a starting temperature of 70 °C led to 2.2 and 2.9 log cfu reduction in level of surviving Salmonella after 10 and 20 min of mixing respectively. A lower mixing temperature (65 °C) resulted in 1.2 log cfu reduction at both 10 and 20 min. Flavoured fondant from both mixing temperatures were then stored at room temperature. During storage for up to 7 weeks, there was reduction in the level of surviving salmonellae by an average of 0.58 log cfu/week. The combination of heated mixing and storage for 5 weeks resulted in a 5-log reduction in the colony counts of salmonellae. In comparison, the average reduction of the inoculum in peanut butter was 0.45 log cfu per week totalling 3.16 log cfu after 7 weeks of storage. This study suggests that common candy industry mixing temperatures will not lead to a significant lethality of Salmonella in this product. Although the heated mixing followed by storage of flavoured fondant for five weeks at room temperature provided a 5-log reduction in Salmonella survival, there was a presence of Salmonella in samples for up to twelve months of room temperature storage. Therefore, the need for good sanitation practices exists.
UK Boom in Norovirus ‘Free’ Oysters
Sales of norovirus-free oysters at the Cornish Shellfish Co have grown by 100% since an FSA study in November revealed that three quarters of all UK oysters carried the virus.
Cornish Shellfish has been selling its Cornish Assured shellfish for three years. But sales had grown to 3,500 oysters a week since September, a spokesman told The Grocer.
“Chefs like to serve oysters, but you cannot have customers falling ill, especially in high-profile, prestigious restaurants,” said a spokesman.
Posted in Eurofins Laboratories, Food Hygiene, Food Safety, Food Virus, Foodborne Illness, Microbiology, Norovirus, Pathogen
Tagged food
USDA – Calzone Pizza – Listeria monocytogenes
Albie’s Foods, a Gaylord, Mich. establishment, is recalling approximately 311 pounds of pizza calzone products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The fully cooked, ready-to-eat, calzone products were produced on April 10, 2012, and then shipped to institutions in Indiana and Michigan.
The problem was discovered during routine FSIS testing. FSIS and the company have received no reports of illnesses associated with consumption of these products.
Jail Food – Inmates Food Poisoned – US
About 250 inmates being held at the Kent County Jail in Grand Rapids, MI suffering with food poisoning symptoms since Sunday still do not know for certain what ails them.
None required hospitalisation and all are said to be recovering.
The illnesses among the inmates began on Sunday, when Undersheriff Jon Hess says the jail served a taco-type meal that included a “chicken product.” Hess said the meat was cooked at the proper temperature in a kettle, and then kept warm in a steamer.
Because the steamer was not keeping the meat warm enough, a pizza oven was substituted. Later Sunday afternoon, inmates said the meat did not smell or taste right. The jail feeds 1,000 inmates for every meal.
Food samples from all meals served over the weekend were provided to the Kent County Health Department for lab analysis.
CIFA – Sandwich Recall – Listeria monocytogenes
The Canadian Food Inspection Agency (CFIA) and Les Aliments Deli Chef of Laval, Quebec are warning the public not to consume certain “Super Loaded Sub” Deli Chef brand sandwiches because the product may be contaminated with Listeria monocytogenes.
There have been no reported illnesses associated with the consumption of the sandwiches.
The recalled “Super Loaded Sub” Deli Chef brand sandwiches are sold in a 330 g package bearing the UPC 0 56040 37452 6, an Exp/Best Before date MAY 18 and the Establishment number (EST) 318.
This product has been distributed in Ontario, Quebec, New Brunswick, Nova Scotia and Prince Edward Island.
CIFA – Recall Sanwiches – Listeria monocytogenes
The Canadian Food Inspection Agency (CFIA) and Les Aliments Deli Chef are warning the public not to consume certain “Super Loaded Sub” Deli Chef brand sandwiches because the product may be contaminated with Listeria monocytogenes.
The “Super Loaded Sub” Deli Chef brand sandwiches affected by this alert are sold in a 330 g package bearing the UPC 0 56040 37452 6, an Exp/Best Before date MAY 18 and the Establishment number (EST) 318.
This product has been distributed in Ontario, Quebec, New Brunswick, Nova Scotia and Prince Edward Island.
There have been no reported illnesses associated with the consumption of this product.
48% of 120 Samples of Chicken – E.coli – US “Study”
A recent test of packaged raw chicken products bought at grocery stores across the country found that roughly half of them were contaminated with the bacteria E. coli.
Personally I am not really suprised by this, there are also no enumerations, so no levels are ascertained and as it was produced by a group that advocates vegetarian diets.
Salmonellla Newport – Polish Chicken in Denmark
Chicken breast fillet from Poland has been withdrawn from the market, distribution status and product codes are not yet available.
FoodWorld 