UK -FSA – Cooking burgers at home

FSA

Burgers prepared at home should always be cooked all the way through until steaming hot. They should not be served rare or pink because harmful bacteria may be present in the middle of the burger, causing food poisoning.

Research -How Toxoplasma in humans turns aggressive

Barf Blog Toxoplasma

USDA’s AgResearch Magazine reports that Toxoplasma gondii is a parasite that has infected an estimated one-fourth of the world’s population—potentially more than 1 billion people—including about 50 million in the United States. This makes T. gondii the most widespread parasite in the world. This one-celled parasite, invisible to the naked eye, causes a human disease called “toxoplasmosis.” It can lead to serious health complications in people with weakened immune systems and in infants born to infected mothers. Prevention is key.

 

Research – 2004 Article Explains Hepatitis A Transmission

CDC Virusds

Hepatitis A is caused by hepatitis A virus (HAV). Transmission occurs by the fecal-oral route, either by direct contact with an HAV-infected person or by ingestion of HAV-contaminated food or water. Foodborne or waterborne hepatitis A outbreaks are relatively uncommon in the United States. However, food handlers with hepatitis A are frequently identified, and evaluation of the need for immunoprophylaxis and implementation of control measures are a considerable burden on public health resources. In addition, HAV-contaminated food may be the source of hepatitis A for an unknown proportion of persons whose source of infection is not identified.

Korea – School Lunch – Food Poisoning Issue – Salmonella – Staphylococcus – Cholera

Chosun

The record summer has brought outbreaks of salmonella poisoning and even Korea’s first case of cholera in 15 years.

The Ministry of Food and Drug Safety on Tuesday said schools nationwide are reporting cases of salmonella food poisoning.

More than 500 students at five middle and high schools in northern Seoul came down with salmonella poisoning last week, as did more than 200 students at schools in North Gyeongsang Province, Daegu and Busan.

Seventeen cases of mass salmonella poisoning had been reported across the nation as of Tuesday, with 1,284 people infected. That was a 34-percent increase compared to last summer and up 52 percent compared to the 2011-2015 average.

Yoo Moo-young at the ministry said, “If food ingredients are exposed for just three hours in 36-degree temperatures, staphylococcus bacteria rise to dangerous levels.”

UK – Tesco -Our plan to tackle Campylobacter

Tesco Campylobacter

We aim to remain at the forefront of progress on Campylobacter reduction and to ensure we deliver this we have introduced our own industry leading target- that by Jan 2017, at least 95% of chickens supplied to Tesco will have minimal levels of Campylobacter. This will enable us to help our customers be a safe as possible, whilst handling and cooking poultry.

  • All of our raw poultry contains safe handling information on packaging and cooking instructions are checked to ensure thorough cooking.
  • Further detailed information and a video are available on our Real Food website: Food Safety in the Home

For more information on our 2017 targets view the news release.

RASFF Alerts – Salmonella – Pork – Beef Mince – Sesame Seeds – Pine Nuts – Turkey Kebab – Cooked Mussels – Chicken -Cooked Crab – Betel Leaves

RASFFa

RASFF – Salmonella (presence /25g) in chilled pork-beef minced meat preparation from Poland in Slovakia

RASFF – suspicion of Salmonella in organic sesame seeds from Uganda in the Netherlands

RASFF – Salmonella (presence /25g) in organic sesame seeds from Uganda in the Netherlands

RASFF – Salmonella (presence /25g) in pine nuts from Turkey in Italy

RASFF – Salmonella typhimurium (presence /25g) in chilled turkey kebab from France in France

RASFF – Salmonella (presence /25g) in frozen cooked mussels from Spain in Portugal

RASFF – Salmonella (presence /25g) in chilled chicken filets preparation from Belgium, with raw material from the Netherlands in Belgium

RASFF – Salmonella (presence /25g) in betel leaves from India in the UK

RASFF – Salmonella (presence /25g) in frozen cooked crab (Cancer pagurus) from the United Kingdom in Spain

RASFF – Salmonella Colindale (presence /25g) in betel leaves from Nepal in the UK

RASFF Alerts – Ciguatera Toxin – Barracuda – Great Barracuda -Caranx spp

RASFFa

RASFF – ciguatoxins (positive) in frozen whole barracuda (Sphyraena jello) from India in France

RASFF – ciguatoxins (positive) in chilled Caranx spp from India in France

RASFF – ciguatoxins (positive) in chilled great barracuda (Sphyraena barracuda) from Senegal in France

Fact Sheet