ALERT ON BABY FOOD
- 03 June 2004
can help reduce salmonella risk
Wednesday, June 2, 2004
these ingredients are emulsified, the final product's pH, water activity, and
sodium chloride content create a hostile environment for harmful bacteria. As
a result, salmonella can't survive in commercial mayonnaise. However,
once mayonnaise is blended with other foods, like the ingredients for potato,
pasta, or chicken salad, that's when bacteria begin to grow.In
lab tests, the food scientists added mayonnaise to foods inoculated with salmonella.
The number of salmonella cells declined immediately after the bacteria was added
to either chicken or ham salad that contained commercial mayonnaise.Refrigerating
the salads kept salmonella from growing, too. Neither the ham nor the chicken
salad had increased numbers of salmonella cells up to 24 hours after refrigeration.
The meat salads also were tested at room temperature. After five hours, both showed
"relatively little growth" of salmonella cells.Further
tests showed that salmonella growth slows as the amount of mayonnaise is increased.Overall,
the research has shown that mayonnaise helps slow the growth of salmonella in
most meats and poultry. Mayonnaise reduces the rate at which these bacteria can
separate the egg yolk from the white, I pass the egg yolk back and forth from
shell half to shell half. Is this the best way to separate eggs?
soft meringue pies safe to eat?
do some hard-cooked eggs have a greenish ring around the yolk?
Investigating Illnesses Associated With School Lunches Served in Massachusetts
In nearly every case, the meals involved contained tortillas produced by Del Rey Tortilleria, Inc. of Chicago, Ill., and distributed under the brand names ¡°Del Rey Tortilleria¡± or ¡°Pan De Oro.¡± Investigations and repeated laboratory analyses by FDA of tortillas and ingredients have not identified any particular contaminant as the vehicle for these illnesses.
FDA is continuing to work with the Massachusetts Department of Public Health and the U.S. Centers for Disease Control and Prevention to determine the definitive cause of the problem and to implement measures to prevent its reoccurrence.
Individuals who believe that may have experienced the same symptoms of illness after consuming tortillas from this company are urged to contact their local health department.
Source of Article: http://www.meatnews.com/
U.S. microbiological technology firm receives a patent for a process that inactivates the suspected causative agent of BSE in bovine-based products.
Serologicals Corp. developed the patented process. ¡°More than 60 percent of pharmaceuticals now on the market have involved the use of bovine-based products at some point during their development or production,¡± the company said. ¡°We adhere to the most stringent standards of safety, such as using raw materials from younger cattle, using beef not dairy cows, sourcing animals from disease-free geographic areas, and maintaining several Certificates of Suitability,¡± David Dodd, president and CEO of Serologicals, said. ¡°However, no other company can offer a process that actually reduces the ¡®mad cow¡¯ prions while preserving the efficacy of material treated. The issuance of this patent means that with our process we ensure the highest quality of safeguards for our Ex-Cyte product.¡±
The embryo was implanted in a cow and is expected be born early next year, said Kumi
Nakano, spokeswoman for Kirin Brewery, which diversified recently into pharmaceuticals and jointly conducted the research with U.S.-based biotechnology company Hematech.
The cows will not be bred to produce mad-cow-free meat. Instead, blood and milk extracted from them will be used in drugs to fight pneumonia, hepatitis C and rheumatic diseases such as arthritis, for the U.S. market by 2013, Nakano said.
While drugs can be safely produced from cattle infected with mad cow disease, the companies decided to develop cows with immunity because consumers may believe that medicines made from extracts of the animals will be safer to use, Nakano said.
Nakano declined to specify sales targets. But she said the company expects the market for such drugs -- estimated at 19 billion yen (US$173.5 million) in recent years -- to grow in coming years.
The announcement follows a report by South Korean researchers in December describing their success at cloning calves resistant to the brain-wasting disease, formally known as bovine spongiform encephalopathy.
While teams in the United States and South Korea are racing to clone mad cow-free cattle, breeding genetically engineered animals for meat is seen as too costly. 6-1-04
Matrix launches thorough food analysis
of Article: http://www.foodproductiondaily.com/
do this requires a pump that is easy and quick to use, does not require cleaning
or maintenance, and guarantees no cross-contamination between samples. Peristaltic
pumping technology from Watson-Marlow was adopted to achieve this objective.
One of the benefits of the Pathatrix system is that it needs only around two minutes of hands-on time, and the 313D pumpheads flip-top design and automatic tube tensioning are perfect in this respect,?said Dr Adrian Parton, Matrix Microscience managing director.
Furthermore, with the tubing made from a compliant silicone rubber, the instruments are capable of analysing an extremely wide variety of food samples, from milk and yoghurt to acidic products and solid samples ?such as ground beef ?that are homogenised with the 225 ml of liquid growth media.
Another element of the recirculated medium is the Pathatrix capture reagent, which consists of magnetic particles that are coated with an antibody specific to the target pathogen. Once loaded, the Pathatrix workstation runs for 180 minutes at the desired incubation temperature ?from 30 to 37 degrees C ?with the Watson-Marlow pump circulating the fluid within a closed loop to ensure complete incubation.
After the incubation step is finished, the target microorganisms, now captured by the reagent, are magnetically restrained while the residual debris and other unwanted material is removed when the peristaltic pump operates again for the wash step.
The capture phase is then removed from the system and is further processed so that pathogen colonies can be viewed within 16 hours of the start of the analysis. This is a significant saving compared with the two days or so that is usually required, and there is an additional benefit in that the sample is not contaminated with non-target organisms.
Matrix Microscience claims that independent tests have shown the Pathatrix system to be 221 per cent more sensitive than the standard USDA FSIS (United States Department of Agriculture, Food Safety and Inspection Service) method, as well as being quicker and requiring only minimal hands-on time, unlike the labour-intensive alternatives. As a result of the tests undertaken at Campden & Chorleywood Food Research Association, the Pathatrix system has now received AOAC (Association of Official Analytical Chemists) R1 Validation.
Whereas the food standards in USA are driven by the USDA FSIS, there is no equivalent body in the UK. Instead, the supermarket chains tend to lay down their own quality standards, including zero tolerance for certain pathogens, which is understandable, because Listeria, Salmonella and E. coli can all be fatal for vulnerable groups such as the young, elderly and infirm.
Furthermore, with many perishable fresh foods having a short shelf life sandwiches are a good example there is a need for cost-effective, rapid testing. Matrix Microscience has therefore developed its state-of-the-art Pathatrix system to meet the demands of the supermarket chains, as well as food manufacturers, livestock breeders and contract laboratories.
Food Safety Informaiton