NewsLetter Issue 2
FoodHACCP.com NewsLetter

Editor: D.H. Kang
Dept. FSHN
Washington State Univ.

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Major Food Safety News

Bad Milk Blamed for Wis. Outbreak
(Associated Press)
ATLANTA - Seventy-five people in Wisconsin suffered severe diarrhea, fever and cramps after drinking unpasteurized milk.The December outbreak of campylobacter jejuni was traced to an organic dairy farm with 36 cows in Sawyer County, the Centers for Disease Control and Prevention reported.Because Wisconsin prohibits sales of unpasteurized milk to the public, the farm distributed the unpasteurized milk through a cow-leasing program in which people paid a fee for the milk.In 1995, 28 states allowed the sale of unpasteurized milk, including California.In pasteurization ?named after Louis Pasteur, the 19th-century French chemist who developed the process ?milk is heated to more than 150 degrees to kill bacteria.Many people believe unpasteurized milk tastes better and has more nutritional value. But studies have found no proof of such claims, said Dr. Donita Croft, a CDC official assigned to the Wisconsin Division of Public Health."We want the public to be aware that it's a risky practice," Croft said. 6/27/02

SAUSAGES MAY INCREASE MS RISK
June 28, 2002
The Edmonton Sun By Reuters
Eating certain smoked sausages in childhood may, according to researchers at
the 12th Meeting of the European Neurological Society increase the risk of developing the crippling autoimmune disease multiple sclerosis (MS) later in life.The findings support other studies that have pointed to a possible link andsuggest that nitrates used in meat preparation combined with chemicals in smoke could be causing autoimmune problems. In MS, the slow destruction of myelin - the thin, protective coating that insulates nerve fibres in the brain and spine - leads to numbness, muscle weakness and stiffness, impaired vision and co-ordination problems. Researcher Marcel Geilenkeuser, from the Darmstadt clinic in Germany, and
colleagues looked at the childhood diets of 177 MS patients and 88 healthy individuals, focusing on how much hot-smoked sausage, cold-smoked sausage, cold-smoked meat and other foods such as butter and oat flakes, they ate. Geilenkeuser also took into account the socioeconomic status of the patients' families for his doctoral study. The consumption of all three smoked-meat products was associated with MS, he found. More detailed statistical analysis showed that hot-smoked sausages
and animal-fat intake independently contributed to MS risk. The researcher said he was cautious in interpreting the results.

Acrylamide in foods - calls for more research http://www.foodnavigator.com/news/news.asp?id=533028/06/02 - Food, health and consumer associations welcomed international discussions this week at the World Health Organisation (WHO) in Geneva following the first ever report that acrylamide ?a potentially cancer causing chemical - is likely to be formed in a wide range of foods when they are fried or baked.
Twenty-seven food safety experts gathered to assess current scientific understanding of acrylamide in food and to determine what further research is needed to develop greater knowledge of the issue and discuss the implications for human health. We have spent three interesting days discussing a challenging issue,?Dr Dietal Harndt told a press conference on Thursday. We have reviewed all existing data and the new evidence from Sweden in a bid to estimate the risk to consumers. We want to identify the most relevant issues, research that must be initiated and the gaps that need to be filled,?he continued. Eagerly awaited consumer recommendations were not realised as the experts told the press conference that the recommendations were currently being drawn up. But when finalised, it is widely believed that the experts will focus on the need for each individual to have a balanced diet with plenty of fruit and vegetables, instead of pinpointing specific food ranges We would urge people to eat a balanced diet and to moderate their consumption,?said Harndt. Food companies no doubt breathed a collective sigh of relief when the experts claimed: Today we cannot give specific brand advice - at the moment we have no reason to do so.?Steven Wearne, head of chemical contaminants at the UK Food Standards Agency, who played a leading role at the meeting, said in a statement: This meeting was an important first step in sharing current knowledge of acrylamide. Due to the limited nature of existing research, the assembled experts were unable to determine how much human exposure to acrylamide is from the food types already tested by scientists and how much could be from other foods not yet tested, as well as sources such as water, cigarettes, and industrial use. WHO calls for further research were heard loud and clear. Only 200 analyses have been completed worldwide. It is clear that further research is needed - we do not have enough information about high temperatures and it is critical to carry out more research,?Harndt emphasised. Wearne clarified this position: What is important now is to identify what research is required to help us understand the formation of acrylamide, how it might affect people, and what may need to be done as a result of that work. It appears that the consumer, scientist and food manufacturer must wait a little longer to discover any concrete knowledge about the formation of acrylamide in food and the consequences to human health. In these times when food safety fears are at the forefront of our minds, it is in the interest of all that a global research network on acrylamide be implemented as soon as possible with resulting firm findings quick to follow.

 

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06/28. OPPDE What's New Page: Updated June 28, 2002
06/28. Notice of Request for New Information Collection Regarding Industry Practices
06/28. Consumer Practices, Concerns, and Awareness Specific to Meat, Poultry, and Egg
06/28. Was it the stew? 20 sick at juvenile center
06/28. PERILOUS PLASTIC?
06/28. HOUSE AGRICULTURE APPROPRIATIONS SUBCOMMITTEE FUNDS
06/28. FARMS, EATERIES FINED FOR IMPROPER FOOD HANDLING
06/28. SAUSAGES MAY INCREASE MS RISK
06/28. FERRY WATER SUPPLY FEARED CONTAMINATED
06/28. Bad Milk Blamed for Wis. Outbreak
06/28. FRANCE AGAIN DELAYS SHEEP LAW BY 6 MONTHS
06/28. NFPA CALLS WHO©öS POSITION ON DIET AND ACRYLAMIDE : ©øSENSIBLE
06/28. GMA SUPPORTS WHO STATEMENTS ON ACRYLAMIDE
06/28. OUTBREAK OF MULTIDRUG-RESISTANT SALMONELLA NEWPORT
06/28. OUTBREAK OF CAMPYLOBACTER JEJUNI INFECTIONS ASSOCIATED WITH
06/28. Hundreds receive shots following hepatitis A report
06/28. Two recalls target sausage with listeria and E. coli O157:H7
06/28. Probiotic bacteria at weaning may help alleviate allergy in
06/28. Change In One Base Pair Can Create A Typhoid Mary
06/28. France Faces Beef Ban Deadline
06/28. U.S. unveils 5-point CWD program
06/28. Sausage products recalled
06/28. Pastry sickens hundreds at Spanish festival
06/28. Angola [Indiana] water OK after positive bacteria test
06/28. Acrylamide in foods - calls for more research
06/28. Chemical in Starchy Foods Baffles Health Groups
06/28. Chronic Wasting Disease and Wisconsin Deer
06/28. Federal government has plan to battle chronic wasting diseas
06/28. Chemical in Food Deemed 'Serious Problem'
06/28. Imported FARMER brand Shandong peanuts may contain dangerous bacteria
06/28. Consumer Alert: Undeclared Sulfites in Pickled Sour Bamboo Shoot Slices
06/28. FreshPoint of Denver Recalls Processed Fruits and Vegetables
06/28. FreshPoint Has Recalled Processed Fruits and Vegetables June 27

USDA/FDA NEWS
For full information, click on
http://www.FoodHACCP.com/regulation.html
OPPDE What's New Page: Updated June 28, 2002
Notice of Request for New Information Collection Regarding Industry Practices
Consumer Practices, Concerns, and Awareness Specific to Meat, Poultry, and Egg Products
OPPDE What's New Page: Updated June 27, 2002
Cyanotech Corp., Withdrawal of Food Additive Petition

Recommended Sites
Internet Journal of Food Safety
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New Product Info.
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Manufacturers of food, beverage, meat, dairy, seafood, beverage, deserts, cosmetics and toiletries have an increased need of rapid and automated methods in microbiology. With the goal to reduce waste from poorly controlled processes, rapid feedback information, and help in monitoring the HACCP system.
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CHARM LUM-96 Sets
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Charm LUM-96 is a new
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