In this section we repeated alert notices from the RASFF system of the European commission issued in the previous month, which we thought to be noteworthy and of interest to our clients.


You can analyse the RASFF-site conveniently by yourself using several filter options and limit the notification to those which are of direct interest to your business.


We from AGROLAB will screen the RASFF listing week by week also in future. From now on we will select and focus only a few really surprising or challenging findings in our opinion, that we will present in this section. Last month we found the following serious alerts noteworthy:

  • Antibiotics: prohibited substance chloramphenicol (0.22 µg/kg - ppb) in whey powder from Ukraine
  • Clostridium botulinum: potential growth of Clostridium botulinum in cheese spreads from the United Kingdom
  • E.coli: shigatoxin-producing Escherichia coli (stx+ eae+ /25g) in minced beef from Belgium
  • Glycidyl esters: 3600 µg/kg - ppb in vegetable ghee from the United Arab Emirates
  • Heavy metals: mercury in chilled swordfish (Xiphias gladius) from Portugal, via Spain; mercury (1.29 mg/kg - ppm) in thawed swordfish steaks (Xiphias gladius) from Spain; mercury (between 1.38 and 1.74 mg/kg - ppm) in frozen swordfish slices (Xiphias gladius) from Portugal, with raw material from Indonesia; mercury (2.26 mg/kg - ppm) in chilled swordfish loins (Xiphias gladius) from Spain; mercury (1.27 mg/kg - ppm) in thawed tuna steaks from Germany
  • Histamine: foodborne outbreak caused by histamine (410; >1600 mg/kg - ppm) in frozen vacuum-packed yellowfin tuna loins (Thunnus albacares) from Vietnam, via the Netherlands; histamine (up to 196 mg/kg - ppm) in chilled anchovies (Engraulis encrasicolus) from Spain; histamine (387 mg/kg - ppm) in frozen yellowfin tuna (Thunnus albacares) from India; histamine (1333.9 mg/kg - ppm) in thawed yellowfin tuna fillets from Vietnam, via Slovenia
  • Listeria monocytogenes: presence in 25g in frozen sliced cooked octopus from Spain; 130 CFU/g in chilled smoked salmon from Germany; 120 CFU/g in chilled smoked salmon from Serbia; up to 200 CFU/g in chilled smoked salmon from Serbia, with raw material from Norway, via Slovenia; foodborne outbreak suspected to be caused by Listeria monocytogenes in chilled smoked trout fillets from the Netherlands; < 10; up to 24000 CFU/g in chilled organic mortadella from Italy; <10 CFU/g in chilled roasted cooked smoked pork belly from Belgium; 710 CFU/g in chilled andouille from France; up to 5300 CFU/g in sliced cheese from Austria (recall from consumers); presence /25g in chilled poultry meatballs from Belgium
  • Mycotoxins: ochratoxin A (7 µg/kg - ppb) in muesli from the Czech Republic; aflatoxins (B1 = 20.6 µg/kg - ppb) in organic brown rice from Cambodia, packaged in Denmark; deoxynivalenol (DON) (1063.39 µg/kg - ppb) in wheat flour from Ukraine; ochratoxin A (47 µg/kg - ppb) in crushed chilli from India; ochratoxin A (39 µg/kg - ppb) in chilli from China
  • Nitrofuran: prohibited substance nitrofuran (metabolite) furazolidone (AOZ) (AOZ > VR) in frozen blanched vannamei shrimps from India
  • PAH: polycyclic aromatic hydrocarbons (sum of PAH4: 250 µg/kg - ppb) in St John's wort (Hypericum perforatum) extract from China; polycyclic aromatic hydrocarbons (sum of PAH4: 1.93 µg/kg - ppb), toluene (161 mg/l) and xylene (505 mg/l) in green walnut tincture from Moldova
  • Preservatives: E 210 - benzoic acid (210 mg/kg - ppm) unauthorised in and sulphite (304 mg/kg - ppm) undeclared on apricot and figs jam from Syria
  • Pyrrolizidin alkaloids: 29120 µg/kg - ppb in cumin from Turkey, via the Netherlands, packaged in Switzerland
  • Salmonella: Salmonella enterica ser. Amsterdam (presence /25g) and Salmonella enterica ser. Livingstone (presence /25g) in hulled sesame seeds from India, packaged in Poland (public warning – press release)
  • Vibrio Cholerae: presence /25g in cooked whiteleg peeled shrimps (Penaeus vannamei) from Vietnam
  • Vitamins: too high intake of vitamin B6 (50 mg/day) from food supplements from Sweden


Read more:



Author: Dr. Katja Fuchs