Latest news with #SalmonellaInfantis
Euronews
09-06-2025
- Health
- Euronews
Salmonella outbreak linked to cashew butter sickens at least 65 people
A salmonella outbreak linked to cashew butter has sickened dozens of young children in Germany and Austria, health officials have warned. The illnesses are linked to Salmonella Infantis, a form of the bacteria typically associated with contaminated chicken. Since Germany detected the outbreak in late May, it has reported 52 salmonella cases among children under the age of 5, including 24 hospitalisations. Another 13 cases have been confirmed in Austria, mostly among young children, according to the European Centre for Disease Prevention and Control (ECDC). Health authorities interviewed about two dozen parents, allowing them to identify the culprit behind the outbreak: a ready-to-eat cashew butter that the ECDC said has now been recalled. According to Germany's food safety notice, the recalled mousse is a raspberry-flavoured cashew butter sold in supermarkets throughout the country. 'Consumption of food contaminated with salmonella can lead to diarrhoea, headaches, abdominal pain, malaise, vomiting, and a mild fever,' the notice said. 'Infants, young children, and the elderly or those with weakened immune systems are particularly at risk and may develop more severe illnesses'. Beyond Austria and Germany, the cashew butter was sold in Bosnia and Herzegovina, Croatia, Czechia, Hungary, Italy, Slovakia, and Slovenia – but as of June 4, none of these countries had reported any salmonella cases linked to the food, according to the ECDC. But that could change, the agency said. 'Given the [mousse's] long shelf-life, there might still be a possibility for the food products to be present in consumers' homes,' the ECDC said, meaning additional illnesses could be reported in the coming weeks. The ECDC is monitoring the incident and has asked countries to share any available data on the outbreak-linked salmonella samples for further analysis. It is not the only salmonella risk in the European Union recently. In March, the agencyissued a warning about 'widespread' outbreaks tied to alfalfa seeds from Italy. Belgium counts 400 breweries and produces more than 1,600 types of beers, and yet its beer consumption continues to decline. According to an annual report by the Belgian Brewers association, the country's beer consumption fell by 2.1% in 2024, although the declinde was not as steep as the 6% decrease in 2023. The drop is part of an ongoing downward trend, with consumption in the country falling by almost 20% in the last 10 years. The association cites "persistent pressure on purchasing power, reduced competitiveness, high costs and an unstable geopolitical context," as the reason for the decreased consumption. They also noted a change in drinking habits, and growing health concerns. "Belgians are drinking less alcohol overall, and so, less beer." But it is not just Belgium, European brewers have been grappling with the long-term decline as the European Union has experienced a decline in demand for alcoholic beers, a Eurostat report reveals. Instead, non-alcoholic beverages are becoming increasingly more popular. "Five years ago, there was just one non-alcoholic beer, now there are six," bar owner Waldo Marlier told local media when speaking about his own stock. Non-alcoholic drinks have also seen a rapid rise in the UK, including popular trends such a Dry January which consists of staying sober for the month. It was estimated that 15.5 million people took part in it in the UK in 2025. Younger generations, increasingly aware of the harmful impact of alcohol on both physical and mental health, are changing the heavy drinking installed by previous generations. A recent survey published in The Times revealed that almost half of 18- to 34-year-olds have stopped drinking alcohol altogether. Similarly, a 2024 YouGov study found that 44 percent of British people aged 18 to 24 now prefer low or non-alcoholic alternatives. For many, non-alcoholic options provide a way to moderate consumption, feel included, and maintain better self-control during nights out. Recent socio-economic events, such as the COVID-19 pandemic and the ongoing cost of living crisis, have reshaped our relationship with alcohol, encouraging people to reconsider its financial and personal costs.
The Irish Sun
09-05-2025
- Health
- The Irish Sun
Irish shoppers issued warning over chilled and frozen foods – Here's three steps to take
THE Food Safety Authority of Ireland (FSAI) has issued a crucial warning when it comes to cooking chilled and frozen food. Shoppers, food businesses, manufacturers, wholesalers, and retailers are being urged to follow three important steps. Advertisement 2 Ensure all food safety practices are strictly followed Credit: Getty The recent alert noted findings from a national microbiological survey which detected the presence of Salmonella Infantis in five products on the Irish The survey was conducted on 382 chilled and frozen coated poultry products in 2022, which detected the presence of Salmonella Infantis in five products placed on the Irish market. The bacterium was detected in chicken goujons, fillets, and balls, including raw, partially cooked, and fully pre-cooked items. Food safety risk management actions were taken to reduce the risk presented to consumers' Advertisement Read more on Recall Alerts The FSAI said the warning is also further directing manufacturers to ensure that chilled and frozen coated poultry products include appropriate cooking instructions and are clearly labelled as 'not ready to eat'. Salmonella is a bacterium that poses a significant health risk if products are not cooked or handled properly. It is among the leading global causes of foodborne As the survey findings indicated that imported poultry was a possible cause of contamination, the Advertisement Most read in The Irish Sun Breaking It includes full traceability of all raw materials used in the production of chilled and frozen coated poultry products and that they must comply with the legal microbiological requirements associated with using raw poultry to make these products. Consumers are also strongly advised to ensure that all food safety practices are strictly followed when preparing and cooking non-ready-to-eat, chilled and frozen coated poultry products, to minimise the risk of contamination. What is salmonella, what are the symptoms and treatment? The · Cook thoroughly: Always follow the cooking instructions on the packaging and ensure that the food is cooked thoroughly, the internal temperature at the core of the food (this is the thickest part of the food) must be 75°C or higher. Advertisement · Practice good hygiene: Wash hands thoroughly with soap and water before and after handling raw poultry and clean all food contact surfaces and utensils with hot, soapy water after use. · Store safely: Keep products at the appropriate temperature as indicated on the label. Commenting on the findings of the survey, Chief Executive of FSAI, Greg Dempsey, highlighted the critical role of strict LEGAL FOOD RESPONSIBILITIES He said: 'The survey findings emphasise the importance of manufacturers and food businesses adhering to and fulfilling their legal food safety responsibilities.' Advertisement "It is incumbent upon those sourcing and providing these products to have the requisite checks and balances in place to minimise the risk of contamination and possible threat to consumer health. "While the prevalence of Salmonella contamination stands at 1.3 per cent of the overall sample size, it remains the case that all food businesses and manufacturers must continue to be vigilant, follow best practice at all times and safeguard each point along the food chain." Dempsey continued: "Manufacturers must ensure that they provide clear guidelines to consumers on the food label. "We are aware from previous research findings that many consumers do not strictly follow cooking guidelines or maintain proper hygiene practices when handling chilled and frozen coated poultry products. Advertisement "Consumers have an important role to play and they need to follow the cooking instructions on the food label, wash their hands before and after handling these products and also store them at the correct temperature. "These frozen and chilled coated poultry products can often be raw products and the same food safety practices should be applied in the context of handling, cooking, and storing them as we do with a raw chicken fillet or raw whole chicken, for example." 2 The FSAI issued a warning over chilled and frozen foods Credit: Getty
Agriland
28-04-2025
- Health
- Agriland
FSAI issues food safety reminder on coated poultry products
The Food Safety Authority of Ireland (FSAI) is reminding all food businesses to ensure that robust food safety management systems are in place for the production and supply of chilled and frozen coated poultry products placed on the Irish market. The authority has directed manufacturers to ensure that chilled and frozen coated poultry products include appropriate cooking instructions and are clearly labelled as non-ready-to-eat. The FSAI highlighted the findings of a national microbiological survey, conducted in 2022, of 382 chilled and frozen coated poultry products. Samples were taken from retail (247), wholesale and distribution (20), and food services (32). The survey detected the presence of Salmonella Infantis in five products placed on the Irish market. The bacterium was detected in chicken goujons, fillets, and balls, including raw, partially cooked, and fully pre-cooked items. The authority said that food safety risk management actions were taken to reduce the risk presented to consumer health. FSAI Salmonella is a bacterium that poses a significant health risk if products are not cooked or handled properly. It is among the leading global causes of foodborne illnesses. As the survey findings indicated that imported poultry was a possible cause of contamination, the FSAI is reiterating to manufacturers that they must ensure stringent controls across the entire food supply chain. This includes full traceability of all raw materials used in the production of chilled and frozen coated poultry products. Greg Dempsey, chief executive, FSAI, highlighted the critical role of strict food safety controls and providing clear guidelines to consumers by the manufacturers. 'The survey findings emphasise the importance of manufacturers and food businesses adhering to and fulfilling their legal food safety responsibilities. 'It is incumbent upon those sourcing and providing these products to have the requisite checks and balances in place to minimise the risk of contamination and possible threat to consumer health. 'While the prevalence of Salmonella contamination stands at 1.3% of the overall sample size, it remains the case that all food businesses and manufacturers must continue to be vigilant, follow best practice at all times and safeguard each point along the food chain,' he said. 'Manufacturers must ensure that they provide clear guidelines to consumers on the food label. 'We are aware from previous research findings that many consumers do not strictly follow cooking guidelines or maintain proper hygiene practices when handling chilled and frozen coated poultry products,' Dempsey added. The FSAI has recommended that consumers undertake the following actions when preparing chilled and frozen coated poultry products: Cook thoroughly: Always follow the cooking instructions on the packaging and ensure that the food is cooked thoroughly, the internal temperature at the core of the food (this is the thickest part of the food) must be 75°C or higher; Always follow the cooking instructions on the packaging and ensure that the food is cooked thoroughly, the internal temperature at the core of the food (this is the thickest part of the food) must be 75°C or higher; Practice good hygiene: Wash hands thoroughly with soap and water before and after handling raw poultry and clean all food contact surfaces and utensils with hot, soapy water after use; Wash hands thoroughly with soap and water before and after handling raw poultry and clean all food contact surfaces and utensils with hot, soapy water after use; Store safely: Keep products at the appropriate temperature as indicated on the label.
