Tag Archives: food

Canada – Beef Burger Meat Recall Salmonella

Posted on April 7, 2012 by | Leave a comment

CIFA

The Canadian Food Inspection Agency (CFIA) and Intercity Packers (East) Ltd are warning the public, distributors and food service establishments not to consume, sell, serve or use the beef burger meat mix described below because the product may be contaminated with Salmonella.

The affected product, Intercity Packers Ltd brand Beef Burger Meat Mix 80/20, is sold in 5 kg cases (each containing 2 x 2.5 kg units) bearing UPC 90066172180172 and lot code 046.  The affected product can be identified by the Establishment number (EST) 503 that appears on the outer cases. The chubs inside the case do not carry any label.

This product has been distributed to public and commercial food establishments in Ontario and Newfoundland and possibly retailers in Newfoundland. Consumers in Newfoundland are advised to check with their store of purchase to determine if they have the affected product.

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Posted in Bacteria, CIFA, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Pathogen, Recall, Salmonella

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US – Salmonella Bareilly Outbreak – Spicy Tuna Sushi

Posted on April 4, 2012 by | Leave a comment

MarlerClark

Sushi is the likely source of a Salmonella outbreak, with spicy tuna roll sushi closely associated with Salmonella illnesses.

A Salmonella serotype Bareilly outbreak has caused at least 90 cases of Salmonella in residents of 19 states and the District of Columbia.  At least 7 people have been hospitalised.

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Salmonella

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More Jalepeno Pepper Problems -Canada – Salmonella

Posted on March 31, 2012 by | Leave a comment

CIFA

The Canadian Food Inspection Agency (CFIA) and Veg-Pak Produce Ltd. are warning consumers, distributors and retailers not to consume, distribute or sell the jalapeno peppers described below because they may be contaminated with Salmonella.

There have been no reported illnesses associated with the consumption of this product.

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Posted in Bacteria, CIFA, Eurofins Laboratories, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Pathogen, Recall

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Study – Salmonella Survival in Mayonnaise

Posted on March 30, 2012 by | Leave a comment

Ingenta Connect 

Mayonnaise made from contaminated eggs has been linked to outbreaks of Salmonella infections. This study was undertaken to determine the fate of salmonellae in home-style mayonnaise and acid solutions with or without chemical preservatives. Egg yolks were inoculated with different levels of a three-serotype (Typhimurium, Heidelberg, and Enteritidis [untypeable phage type]) mixture of Salmonella or a three-phage-type (4, 8, and 13) mixture of Salmonella Enteritidis. The inoculated yolks were used to make mayonnaise with 2, 3, or 4 teaspoons of a commercial wine vinegar or lemon juice. The mayonnaise was sampled for salmonellae over a 15-day period at 4°C, and negative samples were tested further by a three-tube most-probable-number assay. The same Salmonella mixtures were respectively inoculated into six acid solutions including wine vinegar, lemon juice, and acetic or citric solutions with or without chemical preservatives. The Salmonella populations of the Salmonella Enteritidis mixture were more persistent than those of the other Salmonella mixture in mayonnaise. Both Salmonella mixtures survived longer in mayonnaise made with vinegar than with lemon juice during storage at 4°C. In the acid solutions, however, the populations of the two Salmonella mixtures were not significantly different. The numbers of the two Salmonella mixtures in acetic or citric acid solutions with the preservatives were significantly lower than those in vinegar, lemon juice, and the solutions without the preservatives. Results suggest that Salmonella in contaminated egg yolks could survive the mayonnaise-making process. The inhibition of Salmonella by vinegar and lemon juice is due to the hurdle effect of organic acids and chemical preservatives.

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Posted in Bacteria, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Research

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Mustard Seeds for Controlling Food Spoilage?

Posted on March 28, 2012 by | 1 comment

Science Codex 

University of Alberta researcher Christina Engels has discovered how to extract a compound from mustard seeds that can protect against food spoilage.

Engels recovered a particular compound—sinapic acid—from mustard seed meal, which shows antibacterial effects against such strains as Staphylococcus aureus, E. coli and Listeria monocytogenes, all of which can cause grave illness and death in humans. Canada is the world’s largest exporter of mustard seed.

Link to Paper

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Posted in Bacteria, E.coli, EHEC, Eurofins Laboratories, Food Safety, Food Spoilage, Food Technology, Food Testing, Foodborne Illness, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Technology

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Ripeness of Product Could Affect Pathogen Growth

Posted on March 26, 2012 by | Leave a comment

Eurek Alert

The ripeness of fruit could determine how food-poisoning bacteria grow on them, according to scientists presenting their work at the Society for General Microbiology’s Spring Conference in Dublin this week. Their work could lead to new strategies to improve food safety, bringing many health and economic benefits.

A wide range of fresh produce has been linked to outbreaks of Escherichia coli and Salmonella enterica including melons, jalapeño and serrano peppers, basil, lettuce, horseradish sprouts and tomatoes. Researchers at Imperial College London are looking at how these bacterial pathogens latch onto fruits and vegetables and establish themselves in the first place.

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Posted in Bacteria, E.coli, E.coli O104, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Technology, Food Testing, Foodborne Illness, Microbiology, Pathogen, Salmonella

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FSAI – Recall – Listeria monocytogenes –

Posted on March 20, 2012 by | Leave a comment

FSAI

Millstream Ltd. is recalling the below batches of ‘Millstream Oak Smoked Salmon’ due to Listeria monocytogenes.  No other products are affected by this recall.  The implicated batches were distributed to a small number of restaurants and a retailer in the Dublin and Wicklow region.  A point-of-sale notice informing customers of this recall should be displayed in the retail shop.

Millstream Oak Smoked Salmon, pack sizes: 100g, 200g and sides. 
Batch Code: Batch: 44318, Best Before Date: 02.04.2012 and Batch: 44203, Best Before Date: 13.03.2012.

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Posted in Bacteria, Eurofins Laboratories, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, FSAI, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall

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FSA – Raw Milk Review?

Posted on March 12, 2012 by | Leave a comment

Possibly in light of the recent raw milk food illness outbreaks in the USA the FSA are deciding whether to review the use and sale of raw milk in the UK.

FSA

The Board of the Food Standards Agency (FSA) will decide next week whether the FSA should review the current rules governing the sale and marketing of unpasteurised, or raw, drinking milk and cream. This follows developments in the sale of raw milk which have seen producers using new routes of sale for their products, such as the internet and vending machines.

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Posted in Bacteria, Campylobacter, Food Illness, Food Safety, Food Standards Agency, Food Testing, Microbiology, Pathogen, Uncategorized

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Chicken Livers – Cooking – Campylobacter

Posted on March 9, 2012 by | Leave a comment

University of Aberdeen 

Aberdeen researchers have found further evidence that one of Britain’s most popular starters – chicken liver pate – can be a source of food poisoning if it is not cooked properly.

 

University of Aberdeen scientists bought raw chicken livers from a typical range of supermarkets and butchers over a two-year period and, after testing in the lab, discovered the bug Campylobacter in 81% of them.

In a study published in the International Journal of Food Microbiology the researchers also reveal that 56% of the types of Campylobacter found in contaminated chicken livers matched the 10 most common strains of the bug found in people with Campylobacter poisoning

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Posted in Bacteria, Campylobacter, Eurofins Laboratories, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen

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