RASFF -Salmonella enteritidis and Salmonella Newport in dog chews from Germany in Austria
RASFF -Salmonella Senftenberg (in 1 out of 5 samples /25g) in soybean meal from Italy in Austria
RASFF – Salmonella kedougou (present /25g) and Salmonella Senftenberg (present /25g) in dog chews from unknown origin, via Germany in Austria
RASFF -Salmonella Mbandaka and Salmonella Orion in poultry and veal meat from the Netherlands in Sweden
RASFF -Salmonella spp. (4.5.12 : i : /25g) in sausage from Spain in France
RASFF -Salmonella Rissen in chlorella powder (Chlorella vulgaris) from China, via the Netherlands in Finland
RASFF– Salmonella enteritidis (presence /25g) in frozen chicken single fillets from Lithuania, via Belgium in Slovenia
RASFF -Salmonella spp. (presence /10g) in frozen poultry meat from Poland in Poland
Posted in Uncategorized
Tagged Chlorella vulgaris, France RASFF, rasff, salmonella, salmonella enteritidis, salmonella spp
RASFF -Salmonella Ball (present /25g) and Salmonella spp. (present /25g) in dried black fungus from Vietnam in Finland
RASFF – Salmonella Hadar (presence /25g) in frozen spiced turkey half breast fillet from Brazil in the Netherlands
RASFF -Salmonella (present /25g) in organic sultanas from Turkey in the UK
RASFF -Salmonella spp. (presence /25g) in frozen wild boar fat from Spain in Finland
RASFF -Salmonella enteritidis (presence /25g) in frozen and chilled poultry meat and meat products processed in Poland, with raw material from Slovakia in Poland
RASFF -Salmonella spp. (presence) in skimmed milk powder from Poland, via the Netherlands in Germany
RASFF – Salmonella typhimurium in frozen turkey shoulders from Italy in France
RASFF -Salmonella spp. (presence /25g) in frozen salted chicken fillets from Brazil in the Netherlands
RASFF-Salmonella spp. (presence /25g) in frozen chicken fillets (Gallus domesticus) from Brazil in the Netherlands
RASFF -Salmonella spp. (presence /25g) in frozen salted chicken half breasts from Brazil in the Netherlands
RASFF -Salmonella Mbandaka (presence /25g) in hulled sesame seeds (Sesamum spp.) from India in Lithuania
Posted in Uncategorized
Tagged salmonella, salmonella enteritidis, salmonella spp, salmonella typhimurium
RASFF -Salmonella Hadar (presence /25g) in frozen turkey meat preparation from Brazil in the Netherlands
RASFF -Salmonella enteritidis (presence /25g) in chilled / frozen chicken meat processed in Poland from chickens farmed in Slovakia.
RASFF -Salmonella enteritidis in frozen chicken kebab from Poland
RASFF-Salmonella spp. (presence /25g) in dried sliced (Mu err) mushrooms from Vietnam in Germany
RASFF -Salmonella in wild boar sausages from Italy
Posted in Uncategorized
Tagged frozen chicken meat, frozen turkey meat, rasff, salmonella, salmonella enteritidis
RASFF – Salmonella spp. (present /25g) in paan leaves from Bangladesh in the UK
RASFF – Salmonella spp. (in 1 out of 5 samples /25g) in frozen salted chicken breast fillets from Brazil in the UK
RASFF -Salmonella enteritidis (present /25g) in frozen poultry from Slovakia in Poland
RASFF -Salmonella spp. (presence /25g) in ground beef meat from Ireland in Sweden
RASFF -Salmonella spp. (presence /25g) in frozen salted chickenbreasts from Thailand in Germany
RASFF – Salmonella Heidelberg (presence /25g) in frozen poultry meat from Brazil in the Netherlands
RASFF – Salmonella spp. (presence /25g) in rucola from Italy, packaged in Sweden
RASFF – Salmonella spp. in frozen boiled clams (Meretrix spp.) from Vietnam in Portugal
RASFF -Salmonella Heidelberg (3 out of 5 samples /25g) in frozen spiced turkey half breast from Brazil in the UK
Food sold over the internet is an emerging business that also presents a concern with regard to food safety. A nationwide foodborne disease outbreak associated with sandwiches purchased from an online shop in July 2010 is reported. Consumers were telephone interviewed with a structured questionnaire and specimens were collected for etiological examination. A total of 886 consumers were successfully contacted and completed the questionnaires; 36.6% had become ill, with a median incubation period of 18 h (range, 6–66 h). The major symptoms included diarrhea (89.2%), abdominal pain (69.8%), fever (47.5%), headache (32.7%), and vomiting (17.3%). Microbiological laboratories isolated Salmonella enterica serovar Enteritidis, Salmonella Virchow, Staphylococcus aureus, Bacillus cereus, and enterotoxigenic Escherichia coli from the contaminated sandwiches, Salmonella Enteritidis and Salmonella Virchow from the patients, and Salmonella Enteritidis and Staphylococcus aureus from food handlers. Pulsed-field gel electrophoresis genotyping suggested a common origin of Salmonella bacteria recovered from the patients, food, and a food handler. Among the pathogens detected, the symptoms and incubation period indicated that Salmonella, likely of egg origin, was the probable causative agent of the outbreak. This outbreak illustrates the importance of meticulous hygiene practices during food preparation and temperature control during food shipment and the food safety challenges posed by online food–shopping services.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Microbiology, Pathogen, Research, Salmonella
Tagged food handler, food handlers, Food Safety, salmonella enteritidis, Salmonella Virchow, staphylococcus aureus
Flat Creek Farm & Dairy of Georgia is recalling 200 pounds of Heavenly blue cheese because of possible Salmonella enteritidis contamination. As of yesterday, more than 90% of the product has been collected or destroyed. No illnesses have been reported to date.
The cheese is packed in clear plastic and ranges in sizes from 1/2 pound to whole wheels. The lot code is 130912XHB on the front of the package. It was distributed in certain parts of Alabama, Georgia, and Florida and via three online orders, which have all been notified.
FoodWorld 