center to become weapon against deadly diseases
food turns fatal
allergies are among the most dangerous, often resulting in death. (Each year,
about 150 people die from a food allergy and another 30,000 require emergency
Most people are allergic only to a few foods, although they may complain of problems with any number of items. For reasons unknown to doctors, food allergies are more common in male children and female adults. Things even out around age 26 when the female adult starts to pull ahead. ''We don't know why,'' Wallace said.
Studies fluctuate because not every adverse reaction to food proves to be a true allergy and many studies are conducted by telephone rather than in clinics.
''When you go and put your food in a capsule and give [patients] a double-blind test the percentage of people who are truly allergic plunges dramatically,'' said Dr. Jos?Moreno, an allergist and immunologist with the University of Miami.
''People will come in and say they are allergic to 25 foods. Most people are allergic to three foods or less,'' Wallace says. ``It's rare to be allergic to a lot of different foods.''
Next on tap: convincing schools to allow students with severe food allergies to carry EpiPen epinephrine auto-injectors on them. It's not allowed now. ''It's an important issue. Not even all emergency response vehicles have it on their cart,'' Wallace says.
''Every child with a severe food allergy should have a pre-loaded adrenaline [shot] available with them at all times,'' Wallace urges.
someone who knows how to use it.
labels confusing to allergy sufferers
of Article: http://www.pittsburghlive.com/x/tribune-review/health/s_248101.html
"We need to see this as a good first step, but there's more work to be done to protect those with food allergies," said Anne Munoz-Furlong, founder and chief executive of the Food Allergy & Anaphylaxis Network, a Fairfax, Va.-based nonprofit that pushed for the new labeling. About 11 million Americans have food allergies, which cause 30,000 trips to the emergency room and nearly 200 deaths each year, Munoz-Furlong said. The number suffering from food allergies is growing, but the reason is unknown, she said. People with food allergies can be sickened by secondary contact with an allergen, such as when cooking utensils are used for more than one dish. Some of the 6.5 million Americans allergic to fish or shellfish can have allergic reactions even to cooking odors, according to the Food Allergy & Anaphylaxis Network.
Eight foods account for 90 percent of food allergies: milk, soy, wheat, fish, shellfish, tree nuts, peanuts and eggs. But a variety of words are used on food labels to designate them. The new law requires that those eight be listed on ingredient labels by those names. Among the names used now to list milk are artificial butter flavor, casein, caesinates, ghee, lactalbumin, lactoferrin, nougat and whey. "A 7-year-old who's just learned how to read ... won't understand casein. The idea was to make the labels more child friendly," said Ken Falci, director of scientific analysis and support in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition.
The FDA has urged companies in the past few years to make voluntary changes, and some have done so, Falci said. Ingredient labels also simply list "flavorings," "coloring," "spice" or "additives," all red flags to people with food allergies, because they can include almost anything, including the top eight food allergens. Under the new law, the major food allergens must be specifically listed. They cannot be hidden under the heading of a flavoring, coloring, spice or additive. Companies still can use the phrase "may contain" on food ingredient labels.
Munoz-Furlong said she had to memorize all the synonyms for milk and eggs because her daughter, now 20, is allergic. "We learned by trial and error at her expense. That's where the passion for creating (the Food Allergy & Anaphylaxis Network) came from," she said. As a child, her daughter sometimes would vomit, break out in hives or have trouble breathing shortly after eating, Munoz-Furlong said.
"I knew immediately I had made a mistake, and there's a tremendous amount of guilt that goes along with hurting your child," she said. Five-year-old Joshua Magyar, of North Huntingdon, has suffered reactions to the major eight allergens -- as well as many other foods, dusts, molds and other irritants -- although not all at the same time, said his mother, Marsha Magyar. "There's 10 different words for egg, and there's 15 different words for milk. So you have to learn what all these secret words are to figure out if he can eat it," she said. "It's a lot of work." She packs his food and utensils when the family goes out to eat and bakes him an allergen-free birthday cake to take when he goes to other children's parties.
Her diligence has spared Joshua, who also has asthma, life-threatening reactions."Even if I bought the same fruit roll-ups for him for a year, I read the ingredients every time. The manufacturer could change the ingredients at any time," she said.
Children can outgrow allergies, so allergists often recommend parents challenge their children by giving them one of the problem foods, said Dr. Andrew MacGinnitie, an allergist and immunologist at Children's Hospital of Pittsburgh. This will determine whether the child is still allergic. Challenges are the "gold standard" of testing, he said.
But that now appears to be more risky than allergists previously believed, he said. A study in July's issue of the "Journal of Allergy and Clinical Immunology" found that at least 30 percent of children who tested negative on skin or blood tests for a food that once produced a positive reaction still got sick when fed the food, he said. "That would suggest we be more cautious," MacGinnitie said. "...I feel more kids need to be challenged under physician supervision."
The allergies can trigger anaphylaxis, a potentially fatal reaction that can strike the respiratory, cardiovascular and gastrointestinal systems and skin. It can hit within minutes or as much as four hours after contact with an allergen.Ruffalo, the food company product manager, has gone into anaphylactic shock five times; the most recent was the most severe.
She knew with her first bite of her lunch salad in July that fish sauce was in the dressing.Ruffalo became so sick despite receiving medication and steroids from her doctor that paramedics took her to the hospital. In the ambulance, her throat closed, cutting off her airway, and she went into convulsions, she said. She was treated with high doses of epinephrine at the hospital. Large amounts still lingering in her body caused paramedics to suspect a heart attack when she developed nausea, sweats, chest pains and feeling of faintness while at the airport four days later.
She was hospitalized overnight. Tests showed her heart had not been damaged, Ruffalo said. She felt sick for more than two more weeks, she said. Ruffalo wants restaurants to do more to protect customers with food allergies. Wait staffs should be trained about the importance of telling diners about the proper ingredients. Menus should state which foods contain fish sauce, nuts, peanut oil or other ingredients that provoke common allergies. "My biggest gripe is that restaurants are so clueless," Ruffalo said. "They look at you like a deer in headlights when you ask about it."
For the past five years, the National Restaurant Association, a Washington D.C.-based trade organization, has included food allergies as part of its food manager certification and training, said Steven Grover, association vice president and co-chair of the Food Allergen Committee of the National Conference for Food Protection, which advises the FDA and other regulatory agencies.
This year, the restaurant association will train and certify about 315,000 food managers, he said.
Even so, he said, "It's the person with the food allergy that has to be the expert." Those with allergies always should make restaurant managers -- not just the wait staff -- aware of the problem and get assurances that the food does not contain an offending ingredient and will not be cross-contaminated during preparation, he said.
"If the person in charge is not answering that question, it's time to get up and leave," Grover said. "The hospitality industry is all about meeting customers' needs, whatever they are."
Most managers don't mind being questioned, but they sometimes offer assurances when they should not, he said. For example, some kitchens are equipped with only one fryer, and it might not be possible to prevent cross-contamination completely, he said.
"What we tell restaurateurs is: 'If you develop this clientele, this will be a very, very loyal clientele. But the fact is, it takes a little more time and you have to get it right, and if you can't get it right, you have to tell them.' "
USA] Salmonella Scare
of Article: http://www.kake.com/news/headlines/987856.html
Salmonella symptoms include diarrhea, fever, stomach cramps that develop 12 to 72 hours after infection. The illness usually lasts 4 to 7 days. Most people recover from Salmonella infection without treatment, but it can be deadly in some cases. If you have any symptoms, call your doctor. To prevent Salmonella infection, just use common sense. When you're cooking meat make sure it's cooked thoroughly, and wash your hands.
House Creamery Recalls Creamline Goat and Creamline Cow Milk
FOR IMMEDIATE RELEASE -- Croswell, MI -- September 2, 2004 -- Spring House Creamery announced today that their customers should return any Spring House Creamery Creamline Goat Milk carrying ¡°sell-by¡± dates of 9/13, 9/15 and 9/17, and Creamline Cow Milk carrying a ¡°sell-by¡± date of 9/6. Please return recalled products to the store of purchase for a full refund. Recalled products should not be consumed. The recalled milk was distributed to parts of the Bay/Thumb and mid Michigan areas as well as throughout Southeast Michigan. Spring House Creamery apologizes for any inconvenience this may cause, and assures their customers that this is a voluntary recall and no illnesses have been reported.These particularly dated products were not adequately processed to ensure pasteurization and may present a health risk. These products do not meet the highest safety standards set and consistently honored by the Croswell-based dairy processor. For more information contact William ¡°Bill¡± Marshall, Spring House Creamery at 810-679-4910.
Bioscience's Silver Dihydrogen Citrate Disinfectant Quickly Eliminates Salmonella
Source of Article: http://www.stockhouse.com
DIEGO, Sep 7, 2004 (BUSINESS WIRE) --
Bioscience's (OTCBB:PURE), new Axen30(R) disinfectant kills the widespread and
dangerous Salmonella bacterium in 30 seconds. Based upon PURE's patented new molecule,
silver dihydrogen citrate, A
The Salmonella germ is actually a group of bacteria that can cause intestinal illness in humans. Contaminated foods of animal origin are often the culprit, including beef, poultry, milk and eggs, but all foods, including vegetables, may become contaminated. The Centers for Disease Control and Prevention (CDC) recommends that because of the danger and prevalence of Salmonella, people should take care to prevent cross-contamination of foods. The CDC further recommends thorough cleaning of hands, cutting boards, counters, knives and other utensils after contact with uncooked foods.
According to the CDC, approximately 40,000 cases of salmonellosis are reported annually in the United States. Because many milder cases are not diagnosed or reported, the CDC believes the actual number of infections may be thirty or more times greater. Children are most likely to get salmonellosis, and severe infections are most likely in young children, the elderly and the immunocompromised. Approximately 600 persons die each year with acute salmonellosis.
Usually, people get salmonellosis by eating contaminated food, such as chicken or eggs; however, animals can carry Salmonella and pass it to people. Reptiles, such as lizards, snakes, and turtles, as well as baby chicks and ducklings are especially likely to pass salmonellosis to people through fecal contamination. Dogs, cats, pet birds, horses and farm animals can also pass Salmonella.
"Salmonella poses a problem not only for food handlers and consumers in homes and restaurants but also for animal care and sale businesses including pet stores, veterinary clinics as well as breeding, boarding facilities," commented Michael L. Krall, president and CEO of PURE Bioscience. "Our Axen30 disinfectant kills Salmonella in only 30 seconds, yet poses virtually no risk of toxicity to humans and animals. Simply put, Axen30 trumps the typical commercial and consumer disinfectants with higher efficacy and lower toxicity."
Krall continued, "We are seeing growing market acknowledgement of our Axen30 hard surface disinfectant as a superior method of preventing food borne infections. We look forward to the nationwide launch of Axen30 through The Home Depot Supply as well as through additional commercial and retail outlets in the coming months." In August, PURE announced that its Axen30(R) hard surface disinfectant will be packaged by Clean Control Corp. and distributed under a private label to The Home Depot Supply, a division of The Home Depot, Inc. (NYSE:HD).
Faster and Safer Protection
PURE's silver dihydrogen citrate-based Axen30 hard surface disinfectant's broad-spectrum efficacy effectively prevents bacterial contamination and cross contamination in homes, restaurants, institutions and food processing facilities. In addition to the remarkable 30 second kill time against Salmonella, this powerful U.S. EPA-approved disinfectant kills Listeria in 30 seconds and E. coli in 2 minutes -- substantially faster than the industry standard 10 minute kill claims for traditional poisonous chemicals used on these organisms. Axen30 is more effective yet less toxic than traditional chemicals used to control harmful kitchen germs. Based on the EPA toxicity categorization of antimicrobial products ranging from Category I (high toxicity) down to Category IV, Axen30 is a Category IV antimicrobial for which precautionary labeling statements are normally not required. This compares with Category I and II warning statements for most disinfectants.
Exceptional Technology Raises the Bar
PURE Bioscience's innovative new molecule, silver dihydrogen citrate (SDC), is an electrolytically generated source of stabilized ionic silver that can serve as the basis for a broad range of products in diverse markets. SDC liquid is colorless, odorless, tasteless, non-caustic and formulates well with other compounds. SDC-based antimicrobial technology is distinguished from competitors in the marketplace because of its superior efficacy combined with reduced toxicity. Silver dihydrogen citrate was invented by Andrew B. Arata, Director of Research and Development for PURE's Bioscience Division.
PURE currently has Environmental Protection Agency (EPA) registration for its 2400-parts per million (ppm) technical grade SDC concentrate (trade name Axenohl(R)) as well as for its Axen(R) and Axen(R)30 hard surface disinfectant products for commercial, industrial and consumer applications including restaurants, homes and medical facilities. In addition to EPA approved uses of SDC technology, PURE, in conjunction with Therapeutics, Incorporated, is pursuing the development and commercialization of Food and Drug Administration (FDA) regulated SDC-based healthcare products.
About PURE Bioscience
PURE Bioscience (PURE) develops and markets technology-based products in the bioscience and water treatment sectors to provide non-toxic solutions to global health silver dihydrogen citrate antimicrobials and Triglycylboride(TM) pesticides, represent innovative advances in diverse markets. PURE is currently America's leader in pharmaceutical water purification with its Fillmaster(R) equipment, and the Company has expanded into residential water treatment with its Nutripure(R) water filtration systems. PURE Bioscience is headquartered in El Cajon, Calif. (San Diego metropolitan area) and its common stock trades on the OTC Bulletin Board under the symbol "PURE." Incorporated in 1992, PURE Bioscience was formerly named Innovative Medical Services.
This press release includes statements that may constitute "forward-looking" statements, usually containing the words "believe," "estimate," "project," "expect," or similar expressions. These statements are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. Forward-looking statements inherently involve risks and uncertainties that could cause actual results to differ materially from the forward-looking statements. Factors that would cause or contribute to such differences include, but are not limited to, acceptance of the Company's current and future products and services in the marketplace, the ability of the Company to develop effective new products and receive regulatory approvals of such products, competitive factors, dependence upon third-party vendors, and other risks detailed in the Company's periodic report filings with the Securities and Exchange Commission. By making these forward-looking statements, the Company undertakes no obligation to update these statements for revisions or changes after the date of this release.
SOURCE: PURE Bioscience
PURE Bioscience Donna Singer, Executive Vice President 619-596-8600 firstname.lastname@example.org www.pure-bioscience.com
Now A New HACCP Safety Utensil
"Risk is everywhere," says Mark D. Thomas, FSCI, FMP, Research Chef at the University of Georgia Food PIC and President of M.D.T, LTD. He continues, "Prep, storage, transportation and service environments all provide their own unique challenges. SurfaceGlove can be used to increase the level of safety in each step of the food production process."
SurfaceGlove is engineered with Indenta, a patented, deep textured surface design, consisting of paper and poly layers with antimicrobial properties, which are FDA acceptable for direct food contact. In addition, SurfaceGlove was tested by the NSF Toxicology Group, LLC, whose results showed that a minimum of 4.8 log reduction was recognized with all challenged organisms. The active ingredient of the antimicrobial agent in SurfaceGlove is silver zeolite. The zeolite disrupts RNA replication, which inhibits the reproduction of organisms. The silver zeolite component of SurfaceGlove is certified by NSF International and is approved by the FDA and USDA for use in food processing applications. In addition, SurfaceGlove is approved by the USDA Food Safety Inspection Service, for use in federally inspected meat and poultry establishments. "When this product was the design phase, even we didn't realize its potential", acknowledges Tony Salemi, MicrobeGuard Partner. "There are so many industry applications where food safety barriers are critical, and where the wrong materials are being used. SurfaceGlove offers a new front-line practice in the battle against bacteria. It's a continuous, replaceable sanitary surface that can be used anytime, anywhere."
Corporation is the originator and manufacturer of the patented SurfaceGlove products.
Headquartered in DesPlaines IL, MicrobeGuard provides innovative safety solutions
for the food and hospitality industries. To obtain more information on the NSF
Toxicology Group report or for additional information on SurfaceGlove or the MicrobeGuard
Corporation, visit our website at http://www.microbeguard.com or contact Tony
Salemi at 888-635-8363 or at email@example.com.
Updated dust extraction facilities for food processing plant
GPI launches new aseptic packaging system
of Article: http://www.foodproductiondaily.com/
01/09/2004 - Gold Peg International (GPI) has launched an aseptic packaging system that it claims eliminates the need for expensive refrigeration of end food products.
company believes that its new RotaTherm (RT) aseptic system gives manufacturers
an edge over traditional aseptic systems such as retort and SSHE because there
is no product burn-on, and because the system has the ability to handle highly
viscous products and aseptically process particulates up to 25mm.
The process will therefore allow food companies to manufacture food at prime freshness and peak supply, then store or ship the product at ambient temperature for future use. The development of the system comes in response to current trends in food manufacturing, where consumable products being locally manufactured and globally consumed.
As GPI points out, this means that manufacturers are increasingly facing the problem of product spoilage, limited short shelf life, seasonal based supply and lack of refrigeration at destinations both locally and globally. The GPI aseptic RT is a totally enclosed sterile system. The process commences with steam sterilisation of the entire Aseptic RotaTherm system. The system can run straight to product (not water), so minimising start up waste. Throughout the process steam barriers ensure there is no ingress of unsterilised air. The GPI system also uses proprietary steam injectors to prevent product suck back. The aseptically processed product is supplied to aseptic packaging in a sealed sterile chamber.
In addition, the aseptic RotaTherm system has diverse application flexibility to produce safe ambient consumable product for manufacturers in various key markets including consumer products, industrial food usage and seasonal food processors such as fruit purees and tomato pastes.Aseptic processing through heat sterilisation destroys all micro-organisms and spores, giving food products a longer ambient shelf life. According to the Aseptic Packaging Council (APC), the aseptic process combines the best attributes of paper, plastic, and aluminium. The multi-layer, high-performance aseptic package is designed to lock out light and air, seal in nutrients and flavour and allows its contents to remain un-refrigerated for months.The APC says that the aseptic process, which goes hand-in-hand with the packaging, is a major advance over traditional canning techniques; so much so that it has been hailed as "the most significant food science innovation of the last 50 years" by the Institute of Food Technologists. It is also environmentally friendly: it requires less material and uses far less energy to manufacture, fill, ship, and store than virtually any other comparable package on the market.
of the week: Industrial Controls Foamatic hand-dryer is an effective tool for
maximizing sanitation in meat processing plants
NEW RAPID PATHOGEN DETECTION
of Article: NFWPA Food Safety News
Inc., a small biotech company in Laval, Que., has come up with a DNA-based test
that will allow
Reports of South Bass Island illness stabilize
Food Safety Informaiton
VMAC FALL 2004 MEETING SCHEDULED FOR OCTOBER 13TH
FDA's Veterinary Medicine Advisory Committee (VMAC) will meet on October 13, 2004 , from 8:30 a.m. to 5:00 p.m. , at the DoubleTree Hotel, Plaza Room III, 1750 Rockville Pike, Rockville , MD. At the October 13, 2004 meeting, VMAC will discuss the microbial food safety of an antimicrobial drug application currently under review for use in food producing animals in accordance with FDA/Center for Veterinary Medicine's Guidance for Industry #152. Microbial food safety is that part of the human food safety evaluation that looks at the impact of the use an antimicrobial drug on the development of resistance among pathogenic, zoonotic bacteria of human health concern ( Salmonella , E . coli , Campylobacter , etc.).
Interested persons may present data, information, or views, orally or in writing, on the issues pending before the committee. Written submissions may be sent to Aleta Sindelar, Center for Veterinary Medicine (HFV-3), Food and Drug Administration, 7519 Standish Place , Rockville , MD 20855 . Written comments must submitted by October 1, 2004 . Oral presentations from the public will be scheduled between approximately 10:45 and 11:45 a.m. The time allotted for each presentation may be limited. Individuals wishing to make oral presentations should notify Aleta Sindelar (telephone number 301-827-4515, e-mail firstname.lastname@example.org , or address above) before October 1, 2004 . They should submit a brief statement of the general nature of the evidence or arguments they wish to present, the names and addresses of proposed participants, and an indication of the approximate time requested to make their presentation. They will be notified of their allotted time prior to the meeting.
FDA welcomes public attendance at its advisory committee meetings and will make every effort to accommodate persons with physical disabilities or special needs. If you require special accommodations due to a disability, please contact Ms. Sindelar at least seven days in adva nc e of the meeting.
Information concerning the issues of microbial food safety will be made available to the VMAC members and the public in advance of the meeting and posted on the Center for Veterinary Medicine's Home Page. A limited number of paper copies of the background information will be available at the registration table the day of the meeting.
about the VMAC meeting also will be posted on the FDA/Center for Veterinary Medicine
Home Page. Up-to-date information on the VMAC meeting is also available on the
FDA Advisory Committee Information Line, 1-800-741-8138 (301-443-0572 in the Washington
, DC area), code 301-451-2548.
OF THE LINO FOR SUPERBUG Sep 7 2004 Exclusive Bosses: Flooring is life-saver
Research has found that the flooring, invented more than 100 years ago, has natural bacteria-killing properties.It means bugs such as MRSA and salmonella cannot live or breed on the surface.The effect is thought to be due to the anti-bacterial properties in the linseed oil used to make the lino.
And Kirkcaldy company Forbo-Nairn - the only UK firm to still make linoleum - say it could help prevent the spread of superbugs in hospitals.Yesterday, company spokeswoman Therese Magill said: 'You do get other flooring products which say they are MRSA-resistant.
'But some of these products will have a chemical additive or surface treatment to give it its MRSA resistance.The thing about linoleum is that it is an inherent quality of the product. It doesn't wear off over time and it doesn't get washed out.'According to Forbo-Nairn, the lino - brand name Marmoleum - is already in use in some hospitals in Scotland.
These include the new Edinburgh Royal Infirmary, the Sick Kids' in Edinburgh, Ninewells Hospital in Dundee, Queen Margaret Hospital, Dunfermline, and Victoria Hospital,in Kirkcaldy.Therese added: 'We would never claim that flooring alone will suddenly combat MRSA.'But as part of a package of measures, such as hand-washing, then certainly Marmoleum will help to fight MRSA.'The research was carried out by the TNO Nutrition and Food Research Institute in Holland.
They investigated the ability of the linoleum to destroy or inhibit the growth of two strains of methicillin-resistant staphylococcus areus - known as MRSA.The report concluded: 'Linoleum-type Marmoleum exhibited a significant anti-staphylococcus effect for both the MRSA strains.'
bacteria could hold key to reducing spoilage, food-borne pathogens
Panel Recommends Dropping Cow Tests
Japan could stop testing newborn and younger cows for mad cow disease without posing a risk to public health, a special panel decided Monday, in a ruling that could influence talks to lift Tokyo's ban on American beef imports.
Japan shut its doors to U.S. beef last December after the discovery of the United States' first case of mad cow disease, and has urged Washington to impose blanket testing of every cow as is required in Japan.
The panel to the Cabinet's Food Safety Commission concluded, however, that measures already in place to remove parts of the cows most at risk for infection meant that excluding young or newborn cattle from testing would not threaten consumers, said Hiroshi Aoki, a commission official.
Eating beef from a diseased cow is considered to cause the fatal human variant of the disease, Creutzfeldt-Jakob disease.
Aoki said, however, the 12-member panel in Monday's report did not set the upper limit of age of young cows subject to the testing exclusion. Japanese media said cows younger than 20 months would be excluded from the tests.
small beef industry adopted a policy of testing every cow slaughtered after an
To date, Japanese officials say they have confirmed a total of 11 cases of cows infected with the fatal brain-wasting illness in Japan, including a 21-month-old cow and a 23-month-old cow.
American officials, however, have questioned the validity of test results for younger cows.
The United States had wanted Japan to remove beef cattle aged up to 30 months from the test, but recently said beef cattle younger than 24 months should be excluded, Kyodo News quoted unidentified negotiation sources as saying.
After months of wrangling, Japanese and U.S. scientists agreed in July to recommend an end to tests for made cow disease in young and newborn cattle -- a compromise that could reopen the lucrative beef trade between the two countries.
The scientists' recommendation, in a report to Tokyo and Washington, came at the end of two-day talks aimed at settling a dispute over safeguards for the fatal brain-wasting illness.
Washington tests only a sample of its herd.
About 80 percent of U.S. beef cattle are slaughtered before they reach 20 months of age, Kyodo reported. Therefore, most U.S. beef would thus become exportable to Japan if cows younger than 20 months are excluded from the test. 9-7-04