– Mycotoxins: aflatoxin in cayenne peppers, following an official control on the market. Origin Germany, notification from Luxembourg;
– Pathogenic micro-organism: Salmonella spp in frozen chicken leg quarters, following a company’s own check. Origin Denmark, distributed also to Sweden;
– Foreign bodies; glass fragments in semolina porridge, following a consumer complaint. Origin Croatia, notification from Germany, distribute also to Austria, Hungary, Slovenia and Spain.
Between the information for attention and the information for follow-up notifications, followed by a recall from consumers, we found several notification for presence on synephrine in food supplements (two notifications each from United Kingdom and Belgium, one notification each from United States, and Hungary).
Between the alert notifications, followed by a withdrawal from the market:
– Allergens: undeclared gluten in corn flakes, following an official control on the market. Origin Austria, notification from Slovenia;
– Pathogenic micro-organisms: Listeria monocytogenes in various tuna, smoked salmon and seafood salad, following company’s own check. Origin Belgium, notification from France.
– Incorrect labeling: containing wax esters which may cause gastrointestinal symptoms, escolar (Lepidocybium flavobruneum), following an official control on the market. Origin Spain, notification from Italy.
Regarding border rejections we have, among the others, Salmonella in frozen whole chicken from Brazil, aflatoxins in crushed chilly from India, in pistachio kernels, dried figs and dried apricots from Turkey, nonetheless in melon seeds from Nigeria. Shigatoxin-producing Escherichia coli in frozen boneless beef from Brazil, too high content of sulphite in dried apricots from Turkey, prohibited substance nitrofuran (metabolite) furazolidone (AOZ) in frozen shrimps (Penaeus vannamei) from China .
In Italy, we have a seizure of quick frozen deer meat from Austria, following an official control on the market, for pathogenic micro organisms, shigatoxin-producing Escherichia coli.