Training Program for All Employees
source from cornell.edu/
Toxin-producing E. coli (STEC), O157 and Non-O157
source from wisc.edu
of Food Protection
Manager - IL-Chicago
Safety Specialist - Jacksonville, FL
Sr. Manager-Meat/Poultry Products for Food Service - OK Statewide
Assurance Dairy-BSW - CA-Statewide
Control Manager-BHG - CA-Fresno
of Industry-QC TECHNICIAN I
Journal of Food Safety
A Preliminary Study of Kashar Cheese and Its Organoleptic Qualities
Matured in Bee Wax
Effect of Coating and Wrapping materials on the shelf life of
apple (Malus domestica cv.Borkh)
Prevalence of bacteria in the muscle of shrimp in processing
submit your research note or articles for Internet Journal of Food Safety, click
Processors who need specific tranings
food processors need
supplemental food safety training.
Also, there are
many food safety
educators. FoodHACCP is trying to
Guidance for Industry on Studies to Evaluate the Safety of Residues of Veterinary
Of Press Gaggle With Agriculture Secretary Mike Johanns - Washington, DC
Statement by Secretary Mike Johanns and Minister Andrew Mitchell
By Agriculture Secretary Mike Johanns
Proposes $1.9 Billion Budget to Expand Food Defense Effort
Security Guidelines Available
changed to FPA
National Food Processors Association (NFPA) has announced that the Association's
name will be changed to the Food Products Association (FPA).
Details > >
changed to Centrus
formerly BioSys, is a user-friendly, rapid optical system for microbial testing.
It applies unique, innovative technology to detect contamination, then delivers
reliable data needed for confident product release, substantive reports and trend
announces food safety diagnostics business: Centrus to offer unique and advantaged
technologies that reduce costs and ensure product quality
Eastman News Release
Kingsport, Tenn. ? Eastman Chemical Company
announces the launch of Centrus International, Inc., a diagnostics business dedicated
to providing rapid microbiology testing solutions to food, dairy, meat and nutraceutical
processing, as well as other industrial markets.
Centrus manufactures and markets
diagnostics systems to rapidly detect microbial contamination in products and
raw materials. The systems can be utilized to identify pathogenic bacteria (e.g.,
E. coli O157) and various groups of routine organisms such as coliform bacteria,
Enterobacteriaceae, yeasts and molds, and lactic acid bacteria.
For food processing
customers, Centrus diagnostic systems are designed to provide fast, actionable
microbial test results. Centrus products and services leverage Eastman¡¯s core
strengths in analytical chemistry, polymer chemistry and biotechnology capabilities.
These capabilities, combined with the advantages of the Centrus product lines,
position Eastman at the cutting edge of food quality solutions. Centrus will also
leverage Eastman¡¯s many other core capabilities and infrastructure to drive continual
innovation and ensure maximum cost competitiveness.
With the current trend
to maximize supply chain efficiency in global businesses, faster, accurate test
results can enhance decision-making, streamline processes and improve profitability
? all critically important to the customers served by Centrus. The Centrus diagnostics
portfolio combines remarkable sensitivity with extraordinary accuracy to produce
faster, actionable test results to help food processors ensure product quality.
Centrus is a wholly owned subsidiary of Eastman and will be located in Kingsport,
Tenn. The establishment of this business within Eastman¡¯s Developing Businesses
Division brings together technologies developed in-house, in-licensed, as well
as acquired. Prior to establishing Centrus, Eastman acquired BioSys, Inc., the
manufacturer of BioSys 32 and BioSys 128 automated microbial test systems. Under
Centrus, this technology will be known as Soleris¢â. For more information about
Centrus products and services, visit www.CentrusInternational.com.
Feb 15, 7:00 PM ET
Source of Article:
is a type of bacteria that infects the gastrointestinal tract and is usually transmitted
in contaminated food or water. This includes meats (especially chicken), water
taken from contaminated sources (mountain streams or rivers near where animals
graze), and milk or milk products that haven't been pasteurized. Household pets
may also carry Campylobacter and can pass the bacteria to their owners. Although
less common, person-to-person transmission can occur when someone comes in direct
contact with fecal material from a person who's infected, especially a diapered
There are many species of the bacteria. In the United States, the species
Campylobacter jejuni (C. jejuni) infects between 1 and 2 million people each year
and is responsible for 99% of Campylobacter infections. Of all types of bacteria,
C. jejuni is the leading cause of diarrhea worldwide and the second most common
cause in the United States. Those most commonly affected are children under 1
year old, teens, and young adults.
C. jejuni is often found in the intestines
of many wild and domestic animals. These animals pass the bacteria in their feces
and can contaminate food, water, or milk that's consumed by people. Once inside
the human digestive system, C. jejuni infects and attacks the lining of both the
small and large intestines.
Besides C. jejuni, other species of Campylobacter
bacteria may also cause illness. One species is Campylobacter fetus (C. fetus),
which looks like C. jejuni but usually attacks newborn babies or people with weakened
immune systems. C. fetus also causes a more severe illness, which typically requires
prolonged treatment with antibiotics.
In addition to the gastrointestinal
tract, Campylobacter can also affect other parts of the body. Bacteremia may occur,
which means that the bacteria can circulate in the bloodstream. This is more common
in very young and very old patients, and in those with chronic illnesses or weak
immune systems. This condition may resolve without symptoms, or it may affect
a variety of organs, depending on the patient.
In rare cases, an unusual
form of arthritis may follow a Campylobacter infection. There are also reports
that infection with the bacteria has provoked Guillain-Barre syndrome, a serious
illness that affects the nervous system.
Signs and Symptoms
symptoms of Campylobacter infection are fever, abdominal cramps, and diarrhea
that's generally mild, but may also be severe. Diarrhea can lead to dehydration,
which should be closely monitored. Signs of dehydration include: thirst, irritability,
restlessness, lethargy, sunken eyes, dry mouth and tongue, dry skin, decreased
urinary frequency, and (in infants) a dry diaper for several hours.
cases of Campylobacter infections, the diarrhea is initially watery, but it may
later contain blood and mucus. Sometimes, the abdominal pain appears to be a more
significant symptom than the diarrhea. When this happens, the infection may be
mistaken for appendicitis or a problem with the pancreas.
infections are contagious. An individual who comes in contact with the feces of
an infected person (i.e., an infected child in diapers) or an animal (including
a pet dog or cat) may become infected.
You can prevent Campylobacter
infections by using drinking water that's been tested and approved for purity,
especially in developing countries, and by drinking milk that's been pasteurized.
While hiking and camping, avoid drinking water from mountain streams and from
sources that pass through lands where animals graze.
You can kill the bacteria
in contaminated meats by cooking these foods thoroughly and eating while the food
is still warm. Whenever you prepare foods, wash your hands well before and after
touching raw meats, especially poultry. Clean cutting boards, countertops, and
utensils with soap and hot water after contact with raw meat.
As you care
for a family member who has diarrhea, remember to wash your hands before touching
other people in your household and before handling foods. Clean and disinfect
toilets after they're used by the person with diarrhea. Also, if a pet dog or
cat has diarrhea, wash your hands frequently and check with your veterinarian
Symptoms generally appear 1 to 7 days after
ingestion of the bacteria.
Diarrhea usually stops within 2
to 5 days, even without antibiotic treatment. Full recovery usually takes about
1 week. In about 20% of cases, diarrhea either lasts longer (3 to 4 weeks) or
Your child's doctor may send a sample of your child's
stool to the laboratory to see if a culture of Campylobacter grows. Other laboratory
tests may also be needed, especially if your child has blood in the stool.
Moderately and severely dehydrated kids must be examined by a doctor
and may need to be given intravenous (IV) fluids in the hospital.
signs up Canada's largest dairy cooperative as Genevision(R) customer -Agropur
signs 10-Year agreement
From a press release
LAVAL, QC - Warnex Inc. (TSX: WNX) announced
today that Agropur Cooperative, Canada's largest dairy cooperative, will be using
Warnex's state-of-the-art Genevision(R) technology to monitor the safety of its
products. Under the terms of the agreement, Agropur will use Genevision equipment
to test for the presence of Salmonella and Listeria for a period of 10 years.
Agropur added to our group of Genevision customers, we now cover most major food
processing sectors, including beef, pork, turkey, chicken, and now dairy, with
major customers in both Canada and the U.S.," said Mark Busgang, President
and CEO of Warnex. "This particular 10-year agreement with an industry leader
like Agropur underscores the type of enthusiasm and commitment we are seeing for
the Genevision system."
The Genevision Rapid Pathogen Detection System
uses Real-Time PCR technology to rapidly and accurately determine the presence
of pathogens in food. The system's advantages include the simultaneous detection
of multiple pathogens, as well as the processing of samples within 24 to 48 hours,
a significant improvement over traditional tests that require 5 to 7 days.
success in building a company with approximately $2 billion in revenue, 4,300
members, 3,000 employees, 20 plants, and processing 1.8 billion litres of milk
per year has been predicated on our solid reputation for consistently offering
high quality products," said Mr. Michel Leclair, Agropur's Vice-President
of Quality Assurance. "We are committed to being leaders on all of our key
business fronts and the Genevision system will allow us to deliver on that commitment
as it relates to our quality control efforts."
Agropur products are marketed
under such well-known brands as Oka, Quebon, Sealtest, Natrel, and Yoplait.
New Will Smith Movie, Hitch, Reveals Common Food Allergy
Release Source: The Food Allergy & Anaphylaxis Network
Will Smith Movie, Hitch, Reveals Common Food Allergy Threat
14, 6:04 am ET
Will Smith character, the date doctor, unaware of food allergy
of Article: http://biz.yahoo.com/
Va., Feb. 14 /PRNewswire/ -- Brought to life on the big screen in the newly released
movie, Hitch, is a common portrayal of person who is unaware of his food allergy
and the symptoms of an allergic reaction. According to The Food Allergy &
Anaphylaxis Network (FAAN), an estimated 11 million Americans suffer from food
allergies and recognizing the symptoms and seeking immediate treatment is critical.
Major Hazard to Human Health
By Yemi Akinsuyi, 02.08.2005
for Health, Professor Eyitayo Lambo, has revealed that international apprehension
has began on Aflatoxin contamination, which has been discovered to pose major
health hazards to human and animal.
Lambo made this known yesterday at the
regional workshop on Mycotoxin Contamination of Agricultural Commodities and Processed
food, organised by the National Agency for Food and Drug Administration and Control
(NAFDAC), in collaboration with International Atomic Energy Agency (IAEA).
expressed regretted that the toxicity of these compounds had caused severe health
and economic problems in Africa, South-East Asia and China, where human exposure
to high levels of Aflatoxin B1 is an important risk factor predisposing people
to cancer of the liver.
¡°Evidence of acute Aflatoxicosis in humans has been
reported from many parts of the world, especially in developing countries. Recently,
the Kenyan health authorities reported Aflatoxin-related toxicity that killed
more than 100 people between May and mid-June 2004, after they ate maize meals
contaminated with Aflatoxins.
Studies have also shown that in Ghana, Togo and
Benin, Aflatoxin is one of the reasons for the high rates of infant mortality
recorded in these countries,¡± he said.
He said the disease is acquired through
small-scale peasant farmers in Africa, who do not produce enough food and therefore
experience limited availability of food supplies both in terms of quality and
¡°To worsen the situation, clean seeds are often taken to the market
to be sold, while damaged ones are kept at home to be eaten. This practice inadvertently
increases the risk of exposing the local population to Aflatoxins and subsequent
launches super-sensitive metal detectors
Source of Article: http://www.bakeryandsnacks.com/
11/02/2005 - Inspection
equipment manufacturer Lock will be unveiling its new MET 30+ range of metal detectors
at Interpack. more
Bush to Nominate Lester Crawford to Head FDA
of Article: meatami.com
George W. Bush announced today that he will nominate Lester M. Crawford, DVM,
Ph.D., to serve as the commissioner of the Food and Drug Administration (FDA).
Dr. Crawford currently serves as FDA's acting commissioner.
Crawford brings decades of valuable insight and experience to the job of FDA commissioner,"
said AMI President J. Patrick Boyle. "We are gratified to see a veterinarian
in this important position. We look forward to the leadership that he will provide
on so many important food and agriculture issues."
Crawford previously served as the administrator of the Food Safety and Inspection
Service and deputy commissioner of FDA. Earlier in his career, Dr. Crawford was
director of the Center for Food and Nutrition Policy at Georgetown University
and Virginia Tech. He has also served as an advisor to the United Nations' World
Health Organization for nearly 20 years.
Crawford is a member of the National Academy of Sciences' Institute of Medicine
and is a Fellow of the Royal Society of Medicine (UK). He earned his Doctor of
Veterinary Medicine from Auburn University and his Ph.D. in pharmacology from
the University of Georgia.
Source of Article: http://www.meatnews.com/
establishes the Food Emergency Response Network to respond quickly to food supply-contamination
USDA's Food Safety
and Inspection Service established a new division that will play a major role
in developing the Food Emergency Response Network, an integrated network of laboratories
across the United States that can quickly respond to food-related emergencies.
FERN Division will work with the Food and Drug Administration to expand and manage
an existing group of more than 90 federal, state, and local laboratories with
the capability to detect and identify biological, chemical and radiological agents
in food, USDA explained in a release. The establishment of the FERN Division is
the latest in a broad series of actions that FSIS has taken to protect consumers
from deliberate contamination of meat, poultry and egg products.
a network of laboratories that can communicate effectively and work together applying
consistent laboratory practices will increase our ability to prevent and respond
to possible attacks or emergencies involving food," Acting Under Secretary
for Food Safety Dr. Merle Pierson said. "FERN not only allows us to strengthen
our national laboratory system, it also improves cooperation and communication
between public health officials at the national, state and local levels."
The FERN Division is being established under the FSIS Office of Public Health
Science, which provides scientific analysis, advice, data, and recommendations
regarding matters involving public health and science that are of concern to FSIS.
The division will be co-located with the FSIS Eastern Laboratory in Athens, Georgia.
Homeland Security Presidential Directive 9 issued in January 2004, outlined the
need to develop a plan to protect the nation's food and agriculture from attacks
and emergencies. One of the directive's recommendations was to expand Federal
cooperation to develop a national network of food, veterinary diagnostic, plant,
and public health laboratories. Personnel at participating FERN laboratories analyze
surveillance samples, validate new methods used to detect threat agents in food
products, and meet a list of guidelines to ensure the security and safety of their
facilities and employees. The FERN Division will coordinate many of these activities
as well as recruit new public laboratories to participate in the network.
the USDA Meat & Poultry Hotline at:
send Email to:
phone or on the Web, answers to your questions on... Safe food storage, handling,
Power outages and much
germs are on your hands?
toxins in fresh fruit and vegetables
February 7, 2005
Food Inspection Agency (CFIA)
Fresh fruit and
vegetables are an important part of a healthy diet, however several fruits and
vegetables consumed in Canada contain small amounts of natural toxins. These natural
toxins help protect the plants and create resistance to diseases and certain types
of insects. The public should be aware of the presence of natural toxins in these
fruits and vegetables. The following safety tips can help reduce or avoid exposure
to toxins, which could potentially have harmful effects on human health.
and Vegetables that Produce Cyanide
The kernels within the
pits of some stone fruits contain a natural toxin called cyanogenic glycoside.
These fruits include apricots, cherries, peaches, pears, plums and prunes. The
flesh of the fruit itself is not toxic. Normally, the presence of cyanogenic glycoside
alone is not dangerous. However, when kernels are chewed cyanogenic glycoside
can transform into hydrogen cyanide - which is poisonous to humans. The lethal
dose of cyanide ranges from 0.5 to 3.0 mg per kilogram of body weight. This is
why it is not recommended to eat the kernels inside the pits of stone fruits.
Root and Bamboo Shoots
Cyanogenic glycoside toxin is also found in the cassava
root and fresh bamboo shoots, making it necessary for them to be cooked before
canning or eating. Cassava is classified into two main types - sweet and bitter.
Sweet cassava is defined as having a concentration of cyanide less than 50 mg
per kilogram of fresh weight, while bitter cassava has a concentration greater
than 50 mg per kilogram. The sweet cassava only requires cooking in order to reduce
the cyanide content to non-toxic levels. However, the bitter cassava contains
more toxins and should be prepared and cooked properly prior to consumption. Grating
the root and prolonged soaking of the gratings in water will leach out the cyanide,
reducing the levels of toxin. In addition to soaking, cooking will further detoxify
the roots before consumption.
Cyanogenic glycoside found in fresh bamboo decomposes
quickly when placed in boiling water, rendering the bamboo shoots safe for consumption.
It has been found that boiling bamboo shoots for 20 minutes at 98 C removes nearly
70 percent of the cyanide, while higher temperatures and longer intervals remove
up to 96 percent. The highest concentrations are detoxified by cooking for two
Natural Toxins Found in Ackee Fruit
Ackee, akee or achee - Blinghia
sapida - is a food staple in many Western Africa, Jamaican and Carribean diets.
There are two main varieties, hard and soft ackees, that are available for consumption.
Both canned and fresh forms of this fruit are consumed. However, unripe fruit
contains natural toxins called hypoglycin that can cause serious health effects.
The only part of this fruit that is edible, is the properly harvested and prepared
ripe golden flesh around the shiny black seeds. The fruit is poisonous unless
ripe and after being opened naturally on the tree.
Potatoes that Can Cause
Several different glycoalkaloids are produced naturally
by potatoes, the most common being solanine and chaconine. Low levels of glycoalkaloids
produce desirable flavour in potatoes. However, exposure to elevated levels of
glycoalkaloids when eating potatoes can cause a bitter taste or a burning sensation
in the mouth - indicating a state of toxicity. Glycoalkaloids are not destroyed
by cooking; even by frying in hot oil. The majority of this natural toxin found
in potatoes is in the peel, or just below the peel. Greening of the potatoes may
be indicative of the presence of the toxin. Red skinned or russet potatoes may
camouflage the greening.
Consumers should avoid eating potatoes that show signs
of greening, physical damage, rotting or sprouting. Potatoes should be stored
in a cool, dark, dry place at home, such as a basement, and away from the sun
or artificial light. Wash potatoes before cooking and peel or cut away green areas
prior to cooking. Potatoes with pronounced greening or damage should be discarded.
If potatoes taste bitter or cause a burning sensation after cooking, do not consume
Poisoning from Fiddleheads
There have been documented reports of poisoning
from consuming raw or undercooked fiddleheads. Symptoms usually begin 30 minutes
to 12 hours subsequent to consumption and may include diarrhea, nausea, vomiting,
abdominal cramps and headaches. Illness generally lasts less than 24 hours. It
is assumed that these poisonings have occurred due to a natural toxin that exists
in the fern of the plant. Unfortunately, this toxin has yet to be identified.
fiddleheads must be carefully washed in several changes of cold water. They should
then be thoroughly cooked, either through steaming for 10 to 12 minutes - until
tender - or in boiling water for at least 15 minutes. Water used for boiling or
steaming fiddleheads should be discarded because it may contain the toxin. Fiddleheads
should also be boiled or steamed prior to sauteing, frying or baking.
in Fresh Carrots
Off-flavours such as a bitter taste, aftertaste and/or petroleum-like
flavour have been associated with the consumption of fresh carrots. In contrast
to sweet flavour, these off-flavours are usually as a result of stored carrots
being exposed to ethylene. Ethylene is a normal fruit ripening hormone that may
react with natural chemical compounds found in carrots creating off-flavour sensory
attributes. Thus, carrots should not be stored with ethylene-producing commodities
such as apples, avocados, bananas, pears, peaches, plums, cantaloupes, honeydew
melons and tomatoes. Carrots properly handled and stored in perforated plastic
bags at a low temperature retain the most acceptable taste.
For more information,
do not hesitate to contact us at www.inspection.gc.ca.
new method for early detection of disease outbreaks
Public Library of Science
For disease outbreak detection, the public
health community has historically relied on the watchful eyes of doctors, who
have reported individual cases or clusters of cases of particular diseases to
the authorities. But these days, the availability of electronic health-care data
should facilitate more automated and earlier outbreak detection and intervention.
Besides diagnoses of known diseases, other indicators--such as primary complaints
of patients coming to the emergency room or calling a nurse hotline--are being
collected in electronic formats and could be analyzed if suitable methods existed.
Martin Kulldorff and colleagues have developed and operated real-time disease
surveillance systems based on electronic records. In an article published in the
open-access medical journal PLoS Medicine, they now report a new and very flexible
approach for early disease outbreak detection.
The method, called the "space
time permutation scan statistic," is an extension of a previous method of
detecting outbreaks called scan statistic. The problem with this previous method
is that it works only under certain circumstances, for example if there is a uniform
population at risk (with the same number of expected disease cases in every square
kilometer), or if quite a bit is known about the variation in factors such as
age and disease susceptibility that occurs in that population. The new method
doesn¢®?t need any of that: it can detect disease outbreaks when only the number
of cases is available.
In their article, Kulldorff and colleagues illustrate
the utility of the new method by applying it to data collected from hospital emergency
departments in New York City. The researchers analyzed diarrhea records from 2002,
and did both a "residential analysis" (based on the home address of
the patients) and a "hospital analysis" (based on hospital locations).
The former has more detailed geographical information, the latter maybe be better
able to detect outbreaks not primarily related to place of residence but, for
example, school or workplace. With their new "space time permutation scan
statistic," they found four highly unusual clusters of diarrhea cases, three
of which heralded citywide gastrointestinal outbreaks due to rotavirus and norovirus.
This suggests that their method can detect outbreaks early, and--equally important--it
isn't prone to false alarms.
Since November 2003, the method has been integrated
by the New York City Emergency Department in its syndromic surveillance system
(this system for monitoring outbreaks was established in 1995 to detect outbreaks
of waterborne, diarrheal illnesses). To make the method more widely accessible,
it has been implemented as a feature of the freely available SaTScan software
Cafeteria Food Makes Children Ill
Students Could Have Salmonella
of Article: http://www.wpxi.com/
February 16, 2005
NEW BRIGHTON, Pa. --
As local students head to class Wednesday morning, some fourth-graders in one
district are staying home. That's after 20 students in the New Brighton School
District became sick from food served in the cafeteria. The children were sent
home Tuesday after complaining of stomach aches. Along with them came a letter
from the school district saying the students could have salmonella.That came after
30 servings of undercooked chicken was served at lunch. Student Stephanie Rambo
said, "I just noticed it on the last piece. That it was like pink and stuff."
enough to worry about with your child's life now you have to worry if you should
pack a lunch or not," parent Heather Rambo said. The
New Brighton school superintendent said a health expert will review proper cooking
procedures with cafeteria workers Wednesday.