What's new on our website
September 2015
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US: Multistate outbreak of Salmonella poona infections linked to imported cucumbers
US Centers for Disease Control and Prevention: CDC, multiple states, and the U.S. Food and Drug Administration (FDA) are investigating a multistate outbreak ofSalmonella Poona infections. Since July 3, 2015, 285 people infected with the outbreak strains of Salmonella Poona have been reported from 27 states. 53 ill people have been hospitalized, and one death has been reported from California.
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NZ/AU: Dr Michael Butcher retires from FPSC Board of Directors
The Fresh Produce Safety Centre Australia & New Zealand (FPSC) today formally announces the retirement of Dr Michael R Butcher from the FPSC Board of Directors. Dr Butcher was appointed to the FPSC Board of Directors when the Centre was established in May 2014. Since that time the Dr Butcher and the Board of Directors […]
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EU: Risk factors for Salmonella, shiga toxin-producing Escherichia coli and Campylobacter occurrence in primary production of leafy greens and strawberries
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Int. J. Environ. Res. Public Health: The microbiological sanitary quality and safety of leafy greens and strawberries were assessed in the primary production in Belgium, Brazil, Egypt, Norway and Spain by enumeration of Escherichia coli and detection of Salmonella, Shiga toxin-producing E. coli (STEC) and Campylobacter. Water samples were more prone to containing pathogens (54 positives out of 950 analyses) than soil (16/1186) and produce on the field (18/977 for leafy greens and 5/402 for strawberries). The prevalence of pathogens also varied markedly according to the sampling region. Flooding of fields increased the risk considerably, with odds ratio (OR) 10.9 for Salmonella and 7.0 for STEC.
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US: Recalls of organic foods and all foods on the rise
Food Poisoning Bulletin: According to a new report from Stericycle, recalls of organic foods for microbial reasons has increased in the past year. In fact, recalls of all foods is up significantly from the first quarter of 2015. That company analyzed data from the FDA and USDA for their study. According to the USDA, 70% […]
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US: Battle of the birds: how to keep birds out of restaurants and food production facilities
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Food Safety Magazine: Simply put, birds of all feathers need to be kept out of restaurants and food manufacturing areas for a variety of reasons. Not only do they transmit diseases, they’re not exactly the cleanest creatures—even if they do use a birdbath from time to time. What makes birds especially dangerous is that they often travel great distances, meaning they have the ability to spread contagion rapidly. Fowl also harbor over 40 types of parasites and host over 60 types of infectious diseases.
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AU: FAQs about food recalls for consumers
FSANZ: A food recall occurs when a food product that poses a health and/or safety risk to the public is removed from all areas of the supply chain, including retail outlets. If a food is recalled, consumers are generally advised to return or dispose of the recalled food. Consumers are advised not to consume recalled […]
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NZ: New Zealand Kiwi and Apples 100% GLOBALG.A.P. Certified
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GLOBALG.A.P.: This year’s innovative Horticulture New Zealand Conference (HortNZ) hosted the GLOBALG.A.P. TOUR 2015 Stop in Rotorua on 29 July. More than 200 delegates attended the event, which addressed several issues that go beyond certification, including further collaboration, harmonization and big data. Taking production data from the UN’s Food and Agriculture Organization FAO as a reference, New Zealand is the only country in the world with a 100 percent GLOBALG.A.P. certification rate for apples and kiwi.
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AU/NZ: Presentations available from 2015 conference
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Dr Robert Premier and Dr Mark Turner have kindly made available their presentations from the Fresh Produce Food Safety Conference 2015. Other presentations may be available on request, please contact the FPSC with any requests for presentations from other speakers.
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NZ: Fact sheet for microbiological limits for L. monocytogenes in ready-to-eat foods
NZ Ministry for Primary Industries: This fact sheet provides general advice to processors of ready-to-eat (RTE) food in applying the microbiological limits for Listeria monocytogenes in RTE foods in accordance with the Australia New Zealand Food Standards Code (the Food Standards Code) Standard 1.6.1. People can become sick if high numbers of the bacteria are […]
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NZ: Fact sheet for microbiolgical limits for L. monocytogenes in fresh leafy salads, fresh fruit salads, sprouted seeds and smoked and gravadlax seafood
NZ Ministry for Primary Industries: This fact sheet provides general advice to processors of certain ready-to-eat (RTE) food (e.g. fresh leafy salads, fresh fruit salads, sprouted seeds and smoked and gravadlax seafood) in applying the microbiological limits for Listeria monocytogenes in RTE foods in accordance with the Australia New Zealand Food Standards Code (the Food Standards Code) Standard 1.61. Occasional low level contamination of such products by L. monocytogenes may be unavoidable but may not present a risk provided that growth cannot occur and there is less than 100 cfu/g within the stated shelf life.
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