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Internet Journal of Food Saety

3/14
2005
ISSUE:156

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Online-Slides
Listeria Training Program for All Employees
source from cornell.edu/

Shiga Toxin-producing E. coli (STEC), O157 and Non-O157
source from wisc.edu

Powerful Search Engine
Pubmed

Journal of Food Protection
Feb. Issue

JOB Openings
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Internet Journal of Food Safety
New Article
Vol 6. 1-4.
A Preliminary Study of Kashar Cheese and Its Organoleptic Qualities Matured in Bee Wax

Vol 5. 24-34.
Effect of Coating and Wrapping materials on the shelf life of apple (Malus domestica cv.Borkh)

Vol 5. 21-23.
Prevalence of bacteria in the muscle of shrimp in processing plant

To submit your research note or articles for Internet Journal of Food Safety, click here

Food Processors who need specific tranings

Many food processors need
supplemental food safety training.
Also, there are many food safety
educators. FoodHACCP is trying to
facilitate networking between these
two groups.
View the info.

USDA/FDA Current News
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Current FDA/USDA News

BSE; Minimal-Risk Regions and Importation of Commodities; Partial Delay of Applicability

Methylmercury in Fish - Summary of Key Findings from Focus Groups

FSIS Notice 17-05, Certification of Inedible Animal Products

Assessment of the Public Health Impact from Foodborne L. monocytogenes in Smoked Finfish

Revised Guide Regarding Prior Notice of Imported Food Under the Public Health Security

FDA Assesses New Report on Acrylamide

FSIS: Time-Temperature Tables for Cooking RTE Poultry Products

Possible Cyanide Poisoning : Food Safety Attorney With Marler Clark Speaks Out

Source: Marler Clark, LLP
At Least 29 Students Die of Possible Cyanide Poisoning After Eating Food Served at School
Wednesday March 9, 2:11 pm ET
Food Safety Attorney With Marler Clark Speaks Out
Source of Article: http://biz.yahoo.com/
SEATTLE--(BUSINESS WIRE)--March 9, 2005--At least 29 pupils at San Jose Elementary School in Magini, Bohol, Philippines died of likely cyanide poisoning on Wednesday after eating carmelized cassava roots. Health officials said 50 pupils are in critical condition, and at least 100 students became ill with food poisoning after being served the sweetened cassava roots at school. Cassava plant species are known to produce cyanide when ingested, but if the roots are cooked properly before they are eaten, they are non-toxic.
School food poisoning is not uncommon. For decades, health officials have reported outbreaks of illness among students throughout the world that have been served school lunches and snacks that made them sick. In the last ten years, children in United States schools have been served foods containing such pathogens as E. coli O157:H7 and Salmonella, and toxic chemicals such as anhydrous ammonia. A 2003 study published by the US General Accounting Office (GAO) reported that half of school-related food poisoning was caused by poor preparation techniques by foodservice workers.
"In this most recent instance in the Philippines, it is clear that proper preparation techniques were not used," said William Marler, an attorney with Marler Clark who represents victims of food poisoning. "In countries where cassava is eaten, there is a known risk of serving this root when it is under-cooked. One wonders why it was allowed in the school to begin with." "Parents around the world send their children to school every day without second-guessing that the food they eat will be safe. But reality is, we all need to take a second look at what our kids are being served at school," Marler concluded. BACKGROUND: William Marler is managing partner of Marler Clark, the Seattle law firm recognized across the United States for its representation of foodborne illness victims and for its advocacy for food safety. Since 1993, when Marler represented Brianne Kiner in her $15.6 million settlement with Jack in the Box, the firm has recovered over $175 million on behalf of food poisoning victims. He was awarded a $4.6 million jury verdict on behalf of eleven schoolchildren who became ill with E. coli O157:H7 poisoning, and settled the claims of fifty schoolchildren for undisclosed sums who became ill with anhydrous ammonia poisoning after eating school lunches. Please contact Suzanne Schreck at 206-346-1879 or 800-884-9840 to arrange to talk with Mr. Marler. He will be available for comment via telephone or satellite. Marler Clark (http://www.marlerclark.com) is proud to sponsor an informational Web site about foodborne illness (http://www.foodborneillness.com).

25 kids dead of food poisoning after eating snack at school in Philippines
March 9, 2005
Associated Press
MANILA, Philippines - Ester Tabigue, vice mayor of the town of Mabini on Bohol island, about 610 kilometres southeast of Manila, Philippines, was cited as saying Wednesday that at least 25 first-and second-graders died from food poisoning and another 100 were hospitalized after eating a snack at school.
Francisca Doliente was cited as saying her nine-year-old niece Arve Tamor was given some of the deep-fried caramelized cassava by a classmate who bought it from a regular vendor, adding, "Her friend is gone. She died."
She said the victims first suffered severe stomach pain, then vomiting and diarrhea. They were taken to at least three hospitals in the area.

IFST ISSUES STATEMENT ON ORGANIC FOOD

Northwest Food Processors Association Food Safety News
March 8, 2005

SUMMARY: The last few years have seen signifi cantly increased interest in organic food, that is, food grown
using those husbandry principles and techniques that predated the introduction of modern agrochemicals and
intensive farming methods. These husbandry principles are now applied with the benefi t of modern scientifi c
understanding and technologies to give a more sustainable system of food production. However organic food
production in the developed world is still dependent on fossil fuels for production, transport and processing.
Organic food is a small but growing sector of the food industry with an identity defi ned and protected by law. Its
existence provides an element of consumer choice. The production of organic food requires the same involvement
of professional food scientists and technologists and is subject to the same requirements of good manufacturing
practice and food safety as the rest of the food industry, but is also subject to specifi c additional legal requirements
regarding cultivation, composition and labeling. Organic food is likely to contain lower residues of agricultural
chemicals than its non-organic counterpart.
The use of animal waste as fertilizer, whether in producing organic or non-organic food, needs to be properly
managed, but even so it may pose a risk of contamination with pathogenic micro-organisms, and consequent food
poisoning from foods which are to be consumed without adequate, or any, cooking. In particular, fruit and salad
vegetables, whether organic or non-organic, for consumption without cooking, should be thoroughly washed with
potable water before consumption, and the public should be advised to do so by display notices and on consumer
pre-packs.
Source: IFST 2/05

SEAFOOD QUALITY SAFETY AND TRAINING PROGRAM OFFERED

Northwest Food Processors Association Food Safety News
March 8, 2005
Seafood Safety and Quality Training Programs will be held April 18 through 22 in
Irvine, California and April 25 through 29 in San Francisco. The ¡°Seafood Qualit
y
Safety and Training Program¡± is composed of fi ve separate events, including Basic
HACCP standardized curriculum recognized by the US FDA; HACCP Regulatory Update discussion on US FDA Food Security and observations of how industry is complying with HACCP in the region; HACCP Segment 2 completes the 2-day HACCP internet training course; Sanitation Control Procedures a prerequisite program for a successful HACCP program, covers monitoring of eight sanitation principles; and Seafood Quality and Country of Origin Labeling Workshop.
The program is a cooperative effort between the UC Sea Grant Extension Program
and the California Department of Health Services ? Food and Drug Branch; California Fisheries and Seafood Institute; U.S. Department of Agriculture Agricultural Marketing Service; University of Alaska Marine Advisory Program; U.S. Department of Commerce, NOAA Seafood
Inspection Program; U.S. Food and Drug Administration (San Francisco and Los Angeles Districts); and the
Western Association of Food and Drug Offi cials. Preregistration is required. Details are posted at ttp://seafood.ucdavis.edu/events/ca-training.htm. Direct
questions to Pam Tom, UC Sea Grant Extension Program at UC Davis by email at PDtom@UCDavis.edu.
Source: UC Davis

Oxoid Introduces New Medium for Vibrio cholerae and Other Vibrio Species

Oxoid Limited has extended the Oxoid range of products for the growth, isolation and identification of Vibrio cholerae and other Vibrio species to include Alkaline Peptone Water (CM1028). This liquid medium is recommended for the enrichment of Vibrio species from food and water samples.
Oxoid Alkaline Peptone Water can assist in the detection of Vibrio cholerae and Vibrio species in food and water samples.

Twelve species of Vibrio have been incriminated in gastrointestinal and extra-intestinal diseases in man, the most important of which is Vibrio cholerae. Disease is spread through contaminated water and food. Vibrio cholerae O1 can survive on a variety of foodstuffs for up to 5 days at ambient temperature and for up to 10 days at 5-10¡ÆC (ref1). It can also survive freezing.
Food or water samples may contain low levels of the bacterium. Pre-enrichment in Alkaline Peptone Water allows Vibrio species to grow to detectable levels prior to plating on a suitable culture medium, such as TCBS (CM0333) or Blood Agar. The 0.5% (w/v) sodium chloride in Alkaline Peptone Water promotes the growth of V. cholerae, whilst its alkalinity inhibits most unwanted background flora.Oxoid Alkaline Peptone Water complies with the formulation recommended for the isolation of Vibrio species in several recognized international food and water standards, including FDA/BAM (ref2), APHA (ref3), ISO 8914:1990 (ref4) and the UK Environment Agency's Water Testing Methods (ref5).For further information about Alkaline Peptone Water and other products for the growth and identification of Vibrio species available from Oxoid please see contact details above.

Training shows how every employee can help prevent terrorism

by Ann Bagel on 3/9/05 for Meatingplace.com

FAYETTEVILLE, Ark. Guarding against terrorism is the job of every employee at every workplace, according to experts leading "Practical Anti-Terrorism Training for Food Agricultural and Animal Industries."

The program, sponsored by Law Enforcement Academic Research Network (LEARN) and the Animal Agriculture Alliance, is designed to offer participants tools they can use in their own businesses to recognize and prevent various threats.

"We are anti-terrorists everyday sticking our finger into the wind and looking at what's going on around us," said Gerald Kinard, LEARN's president and CEO.

In responding to potential threats, Kinard suggested every business teach workers a "SCAN" methodology:

See: Watch for suspicious or unusual behavior.

Contact: Take steps to determine the accuracy of your observations. Introduce yourself to the person, or if you feel that would put you in danger, document your observations and notify a designated company contact and local law enforcement.

Ask: If you decide to talk to the person, introduce yourself and ask for their name and for whom they work. Ask to see their identification. If the person is not in a public place, ask if they have permission to be there and to explain what they are doing. The goal is to acquire information and to assess their reaction to your questions. If they become unreasonably agitated, this should be noted.

Notify: Organize the information you have and pass it on to a designated company contact and local law enforcement as soon as possible. By bringing your observations to central points of contact, patterns of behavior can be detected quickly. You may also report the information to your immediate supervisor. The biggest mistake would be to not report it or to assume that what you saw was not important.

"If there's one thing we want people to take away from this training, it's that it's okay to ring the bell," Kinard said. "You're not going to be considered a kook, you're not going to be considered crazy. When your guts tell you it's not right, it's not right."

BC-CJD (Japan)
March 7, 2005
Associated Press
TOKYO (Kyodo) -- A health ministry panel was cited as concluding Monday that a deceased Japanese man confirmed last month to be infected with variant Creutzfeldt-Jacob disease likely contracted the human form of mad cow disease during his stay in Britain in 1990.
According to the Ministry of Health, Labor and Welfare, passport data showed the man stayed in Britain for 24 days. The ministry said it has also learned the man ate beef during the stay.

PLACING BAR CODES DIRECTLY ONTO FOODS

Northwest Food Processors Association Food Safety News
March 8, 2005

SUMMARY: Invisible, biodegradable markers that can carry up to the amount of information in a bar code and
that can be placed directly on or within edible materials could provide several benefi ts to the food industry.
First, they could be used to make food more secure, by providing proof at any point along the production,
storage and distribution chain that a food product is what the label on its package says it is. Second, they could
be used to make food safer, by providing similar proof that a food product has received a particular treatment at
particular time. Third, they could be used to make food less expensive, by replacing ¡°one step forward, one step
back¡± traceability protocols with reach-through and real-time documentation of the origin and subsequent history
of a product. This article describes a technology we have developed that accomplished this.
Source: Food Technology 2/05

Salmonellosis associated with pet turtles --- Wisconsin and Wyoming, 2004
March 11, 2005
MMWR Volume 54, Number 9, Page 223-226
http://www.cdc.gov/
Salmonellosis associated with small pet turtles in the United States was a major public health concern in the 1970s (1). In 1975, the Food and Drug Administration (FDA) banned commercial distribution of small turtles (i.e., those with a carapace of <4 inches) (2). The FDA ban prevents an estimated 100,000 cases of salmonellosis among children each year (3). However, a recent resurgence in the sale of small turtles has generated concern. In Wisconsin and Wyoming, at least six human cases of salmonellosis have been linked to such turtles. This report describes the investigation into those cases. The findings underscore the need for health and environmental officials to prevent illegal distribution of small turtles and consider patient contact with turtles when investigating salmonellosis cases. More information

Two Bills Introduced to Congress Regarding Livestock Identification
March 11, 2005

Source of Article: http://www.meatami.com/

Rep. Collin Peterson (D-MN) introduced two bills to Congress yesterday, pertaining to animal identification. Both bills would amend the Animal Health Protection Act.

H.R. 1254 would require the establishment of an electronic nationwide livestock identification system within 90 days of enactment. It would also prevent the unauthorized release of information collected under the system and promote an objective review of U.S. Department of Agriculture responses to livestock disease outbreaks. This bill is co-sponsored by democratic Reps. Barney Frank [MA-4], Marcy Kaptur [OH-9] and Mike Ross [AR-4]. It was referred to the House Committee on Agriculture.

H.R. 1256 would limit the disclosure of certain animal identification information. It would also exempt certain animal identification information from disclosure under the Freedom of Information Act. Information for exemption would include numbering information and the character of the identification system; it has been referred to the Committees on Agriculture and Government Reform.

Biological Safety - Salmonella and Food-borne Diseases
March 9, 2005
European Commission
Mandate of Health and Consumer Protection Directorate-General to the European Food Safety Authority (EFSA) concerning the monitoring of zoonoses Available in 20 languages at here (click here)

[Australia] Salmonella poisoning claims seven victims

Source of Article: http://www.thecourier.com.au/
Thursday, 10 March 2005

HEALTH authorities are investigating an outbreak of salmonella poisoning in Ballarat.
A Ballarat Health Services spokesman said there had been seven confirmed cases of salmonella poisoning since the weekend. Meanwhile, St John of God Health Care has reported two cases of gastroenteritis with patients undergoing further testing.At this stage, the source of the outbreak is unclear.Health authorities are said to be working to locate the origin of the Ballarat bug, but do not know whether it is food-borne. more information

Final program set for IAFP 2005
International Association for Food Protection (IAFP) Press Release
www.foodprotection.org
Des Moines, Iowa () The International Association for Food Protection has set the final program for IAFP 2005 ? the Association¡¯s 92nd Annual Meeting, August 14-17, 2005 at the Baltimore Marriott Waterfront Hotel in Baltimore, Maryland. The meeting has earned recognition as the leading food safety conference. Online registration and program information is available on the Association Web site at www.foodprotection.org.
more information

Centrus International introduces Soleris¢â and Envisio¢â microbial testing systems
February 28, 2005
Centrus International, Inc
Kingsport, Tenn. Centrus International, Inc., a new global diagnostics business, introduces a suite of microbial testing systems to rapidly detect contamination in products and raw materials. The Soleris system (formerly BioSys) and the Envisio system provide rapid microbiology testing solutions for food, dairy, meat and nutraceutical processors, and additional industrial markets. Centrus¡¯ diagnostics portfolio tests for pathogens, such as E Coli O157, as well as routine organisms such as coliform bacteria, Enterobacteriaceae, Staphylococcus, Listeria environmental, yeast and mold, and lactic acid bacteria.
¡°Centrus¡¯ cutting-edge technology decreases time-to-result in microbial testing,¡± says Jeffrey C. Needham, general manager, Centrus. ¡°Faster results mean quicker, better-informed decisions, allowing competitive businesses to enhance their efficiency and minimize costs, while still ensuring the overall quality of their product.¡± more information

FOOD ALLERGEN CONTROL SOURCES ABOUND

Northwest Food Processors Association Food Safety News
March 8, 2005

With the passage of the Food Allergen Control and Consumer Protection Act last year, food processors are
reassessing their food allergen control programs within their facilities. Several sources are available to
assist in this process:
The Northwest Food Processors Association, in partnership with the Food Innovation Center, Oregon State
University Extension and the Oregon Chapter of the Institute for Food Technologists, will offer the third
in its four-part series on food allergens. The March 29 seminar and webcast, entitled ¡°Low Dose Exposure
to Food Allergens: Policy Implications for Food Processors¡± will feature Dr. Steve Taylor, University of
Nebraska, and Dr. Nick Hether, Gerber Food Products. The scope of the discussion will include adverse
reactions to allergenic foods and issues associated with determination of lowest eliciting doses, lowest
eliciting dose: Why is it important to know how much is too much, and thoughts on how the FDA may
set approved thresholds for some of the most common food allergens. This seminar will be hosted at the
Food Innovation Center, Portland, Oregon, March 29, 2005, 10:00 a.m. to noon.
? The fi rst two webcasts in this series are available for download on the FIC website at http://fi c.oregonstate.
edu/fi c-media-archive/index.html. The November webcast featured FDA Seattle District Director Charles
Breen spoke on ¡°Food Allergen Compliance and the New Law.¡± The January webcast, held at NWFPA¡¯s
2005 NW Food Manufacturing & Packaging Expo, featured AIB training specialists Stephanie Lopez and
Brian Glazer discussing ¡°Plant Management and Testing for Food Allergens.¡±
The February issue of Food Technology magazine ran an article by Dr. Taylor and Dr. Sue L. Hefl e
entitled ¡°Allergen Control¡± outlining the components of a comprehensive strategy, including purchasing,
receiving, operations, rework, sanitation, sanitation validation, allergen auditing, packaging strategies, and
product development. In addition to sound management advice, this piece offers a good list of references
for the processor wanting more detail on specifi c topics.
Source: Connie Kirby 3/05

[UK] Kebab poisoning hits 160 By Lee Glendinning, Evening Standard

Source of Article: http://www.thisislondon.co.uk/

9 March 2005

More than 160 people who ate at a kebab house were struck down by a potentially deadly bug in a massive food poisoning scare. Many needed urgent hospital treatment after being infected with salmonella. And they have launched a compensation battle against the owners after spending weeks in hospital following the outbreak. Health experts said today the infection was the biggest outbreak of salmonella in Britain for three years, with 160 people found to be suffering from food poisoning. Of those, about 60 have been confirmed as salmonella cases.
more information

Nationwide outbreak of Salmonella enterica serotype Agona infections in infants in France, linked to infant milk formula, investigations ongoing
March 9, 2005
Eurosurveillance e-alert
http://www.eurosurveillance.org
Emanuelle Espie 1(e.espie@invs.sante.fr), Francois-Xavier Weill2, Cecile Brouard1,3m Isabelle Capek1, Gilles Delmas1, Anna-Marie Forgues4, Francine Grimont2, and Henriette de Valk1.
1 Institut de Veille Sanitaire, St Maurice, France
2 Centre National de Reference des Salmonelles, Institut Pasteur, Paris, France
3 Programme de formation d¡¯epidemiologie de terrain (PROFET), France
4 Departement des Affaires Sanitaires et Sociales, Seine Maritime, France
In January and February 2005, the Centre National de Reference des Salmonelles (French National Reference Centre for Salmonella, NRC-Salm), noted an increase in isolates of Salmonella Agona. As of 4 March, 32 isolates have been reported, which is four times more than the median number of isolates sent to the NRC-Salm during these months in 2000-2004.
We defined a case as an infant with clinical symptoms compatible with a salmonella infection and an isolate of Salmonella Agona from stools or blood or urine, since 1 January 2005. As of 6 March, 21 infant cases have been investigated. The patients were all aged between 1 and 7 months and live in 14 different departements throughout France (Figure 1). The cases investigated so far occurred between 28 December and 17 February 2005 (Figure 2). The parents of all 21 infants reported feeding their infants milk made with different types of the Picot brand of infant powdered formula in the week before onset of symptoms. The parents used 5 different brands of bottled water to prepare the milk. Two infants had also consumed drinks containing fennel. Twenty-one healthy infants aged between 1 and 7 months were identified as controls, with the help of the sick infants¡¯ attending physicians and the laboratories. None of the controls had consumed any Picot brand milk formula. more information