Researchers in Chapman University’s Food Science Program and their collaborators at University of Washington have just published a study on the presence of Salmonella and E. coli on certain herbs sold at farmers’ markets. The study focused on farmers’ markets in Los Angeles and Orange counties in California, as well as in the Seattle, Washington, area. Specifically tested were samples of the herbs cilantro, basil and parsley. Of the 133 samples tested from 13 farmers’ markets, 24.1 percent tested positive for E. coli and one sample tested positive for Salmonella.
Read more at: http://phys.org/news/2014-12-farmers-presence-salmonella-coli.html#jCp
Posted in Uncategorized
Tagged Bean Sprouts, Inc., salmonella, salmonella enteritidis, Wonton Foods
Swainsboro, GA – Flat Creek Farm & Dairy of Swainsboro, GA has recalled 3 lots of cheese with lot codes 140802XAZ (Aztec Cheddar), 140702XAZ (Low Country Gouda voluntary recall) and 140725XGO (Aztec Cheddar voluntary recall) because of potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy individuals may suffer only short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term complications can include severe arthritis. The lot codes can be found on the front of the packages.
As of November 25, 2014 at 11:00am, according to Flat Creek records, all of the purchasers have been notified and all but 1.5 pounds of the cheese has been recovered. Two of the batches of raw milk cheese (lot codes 140702XAZ and 140725XGO) have been tested by an independent lab. The results were negative for contamination, but they are being voluntarily recalled and destroyed by Flat Creek.
Posted in Uncategorized
Tagged Aztec Cheddar, FDA Swainsboro, Flat Creek, Flat Creek Farm, GA, salmonella
Quarterly Progress Reports on Salmonella and Campylobacter Testing of Selected Raw Meat and Poultry Products
GoNutrition has recalled a batch of bottles of its GoFood Liquid Egg Whites with a ‘best before’ end of 8 April 2015. This is because some bottles have shown the presence of salmonella. Salmonella is a bacterium that can cause food poisoning. The FSA has issued a Product Recall Information Notice.
The recalled product is:
Salmonella is one of the foodborne pathogens most commonly associated with poultry products. The aim of this work was to identify and analyze key sampling points creating risk of Salmonella contamination in a chicken processing plant in Costa Rica and perform a salmonellosis risk analysis. Accordingly, the following examinations were performed: (i) qualitative testing (presence or absence of Salmonella), (ii) quantitative testing (Salmonella CFU counts), and (iii) salmonellosis risk analysis, assuming consumption of contaminated meat from the processing plant selected. Salmonella was isolated in 26% of the carcasses selected, indicating 60% positive in the flocks sampled. The highest Salmonella counts were observed after bleeding (6.1 log CFU per carcass), followed by a gradual decrease during the subsequent control steps. An increase in the percentage of contamination (10 to 40%) was observed during evisceration and spray washing (after evisceration), with Salmonella counts increasing from 3.9 to 5.1 log CFU per carcass. According to the prevalence of Salmonella -contaminated carcasses released to trade (20%), we estimated a risk of 272 cases of salmonellosis per year as a result of the consumption of contaminated chicken. Our study suggests that the processes of evisceration and spray washing represent a risk of Salmonella cross-contamination and/ or recontamination in broilers during slaughter line processing.
ABSTRACT Although freshly sprouted beans and grains are considered to be a source of nutrients, they have been associated with foodborne outbreaks. Sprouts provide good matrices for microbial localization and growth due to optimal conditions of temperature and humidity while sprouting. Also, the lack of a kill step postsprouting is a major safety concern. The objective of this work was to evaluate the effectiveness of chlorine dioxide gas treatment to reduce Salmonella on artificially inoculated mungbean sprouts. The effectiveness of gaseous chlorine dioxide (0.5 mg/liter of air) with or without tumbling (mechanical mixing) was compared with an aqueous chlorine (200 ppm) wash treatment. Tumbling the inoculated sprouts during the chlorine dioxide gas application for 15, 30, and 60 min reduced Salmonella populations by 3.0, 4.0, and 5.5 log CFU/g, respectively, as compared with 3.0, 3.0, and 4.0 log CFU/g reductions obtained without tumbling, respectively. A 2.0 log CFU/g reduction in Salmonella was achieved with an aqueous chlorine wash. The difference in microbial reduction between chlorine dioxide gas versus aqueous chlorine wash points to the important role of surface topography, pore structure, bacterial attachment, and/or biofilm formation on sprouts. These data suggested that chlorine dioxide gas was capable of penetrating and inactivating cells that are attached to inaccessible sites and/or are within biofilms on the sprout surface as compared with an aqueous chlorine wash. Consequently, scanning electron microscopy imaging indicated that chlorine dioxide gas treatment was capable of penetrating and inactivating cells attached to inaccessible sites and within biofilms on the sprout surfaces.
RASFF -Salmonella Mbandaka (presence /25g) in sunflower cakes from Germany in Germany
RASFF-Salmonella (presence /25g) in meat meal from the United Kingdom in Italy
RASFF-Salmonella Bredeney (presece /25g), Salmonella Derby (presence /25g), Salmonella infantis (presnce /25g) and Salmonella Senftenberg (presence /25g) in dog chews from Poland in Sweden
RASFF-Salmonella spp. (presence /25g) in feather meal from Belgium in Belgium
RASFF-Salmonella spp. (presence /25g) in processed animal protein from Belgium in Belgium
RASFF-Salmonella spp. (presence /25g) in fish meal from Mauritius in France
RASFF-too high count of Enterobacteriaceae (1 sample >M) in munchy twists assorted from Thailand in the UK
RASFF-aflatoxins (B1 = 35.4; Tot. = 40.3 µg/kg – ppb) in groundbut kernels from the Gambia in the UK
Posted in Uncategorized
Tagged presence, salmonella, Salmonella Derby, salmonella infantis, Salmonella Senftenberg
FoodWorld 