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Internet Journal of Food Saety

5/08
2006
ISSUE:209

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From FDA: Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices

Nanotechnology applications in food, food processing, and food packaging
May 4, 2006
University of Wisconsin
Jean Johnson
Significant research investment in nanotechnology has resulted in technological advancements, proprietary positioning, and potential financial gains in a wide spectrum of applications. The University of Wisconsin Food Research Institute (FRI, www.wisc.edu/fri/) and College of Engineering are co-sponsoring a symposium on
"Nanotechnology Applications in Food, Food Processing, and Food Packaging." The University of Wisconsin has two National Science Foundation (NSF) Nanotechnology Institutes ( www.mrsec.wisc.edu/ and www.nsec.wisc.edu/).
A group of experts from academia, government, and industry will provide a comprehensive 1.5-day symposium, June 13a¢æ¡°14, 2006, at the University of Wisconsina¢æ¡°Madison. Presenters will discuss the latest nanotechnology scientific advancements and their application to food as well as regulatory developments and issues that may impact commercialization.
Through presentations and interactions with other participants this symposium will provide the audience an opportunity to assess the current state and appreciate the future directions of nanotechnology and the food industry.
Additional information and a registration form can be obtained at: www.wisc.edu/fri If you have any questions contact the Conference Coordinator Jean Johnson: jljohns2@wisc.edu or 608-263-7777.

Meat firm pleads guilty to illegal meat sales
by Pete Hisey on 5/8/2006 for Meatingplace.com
Sierra Meat Co., Reno, Nev., pled guilty to charges it illegally sold kangaroo, bear and eel meat in violation of laws regulating the sale of wildlife meat. The sales took place at a Marina, Calif. plant, Carmel Meat Co., two years before Sierra bought the company. "Sierra Meat did not own that facility when it happened," a company spokesman said. The company agreed to pay a fine of $50,000 and serve a year of probation. Sierra maintained that had the case gone to trial, it would have won the case. "We want to get on with our life," said Richard Flocchini, vice president of Sierra, which had sales of about $90 million in 2005.

Kansas puts restaurant violations on Web
May 5, 2006
Knight Ridder Tribune
Brad Cooper, The Kansas City Star, Mo.
The Kansas state health department was cited as announcing Thursday that it is putting restaurant health inspection reports on the Internet at www.ksfoodsafety.org.
The state will keep up to two years of restaurant information on the Internet.
Sharon Watson of the Kansas Department of Health and Environment was quoted as saying, "We've been getting so many questions from the public about food safety."
The state joins Kansas City and Overland Park, which have been posting inspection reports on the Internet for several years.
The restaurant industry opposed the state's decision to put inspection reports online.
Dennis Carpenter, president of the Kansas Restaurant & Hospitality Association, was cited as saying one inspection report can cast an unfair image of an eating establishment, and that it reflects conditions at one point in time, adding, "It's like watching a movie and seeing only one frame."
Carpenter also said that consumers don't necessarily fully understand the details of an inspection report to discern how serious an infraction may or may not be.
"Just because someone has a violation doesn't mean they're an unsafe place to eat," he said.
Watson said the state is only making information more accessible that is already available to the public. She said the Web site contains information explaining the inspection reports.

USDA issues BSE prevalence estimate: Four to seven cases likely
by Pete Hisey on 5/1/2006 for Meatingplace.com

Mike Johanns, U.S. secretary of agriculture, on Friday released the agency's estimate of the prevalence of bovine spongiform encephalopathy in the United States. Using results from the enhanced surveillance program in place since the summer of 2004, as well as more limited data from the five years prior to 2004, the agency determined that there are between four and seven undiscovered cases of BSE in the country.
Johanns said that some 5,700 locations across the United States were cited for samples, including slaughter plants, renderers, farms, public health laboratories, veterinary diagnostic laboratories and salvage slaughter facilities. To date, only two native-born cases of BSE have been identified after testing of about 700,000 higher-risk animals. The agency is also testing 20,000 younger, lower-risk animals. After the full report is peer-reviewed, USDA will design an ongoing BSE surveillance program that matches the risk under World Animal Health Organization (OIE) standards. Johanns said the peer review, which will decide if the agency's conclusions are merited, will be complete by the end of May, after which USDA will decide on a new testing regimen. "I do expect we will move to a level of testing that is in line with international guidelines for a country like ours that is at minimal risk for the disease," Johanns said.

Salmonella outbreak traced to deli meal
Monday, May 08, 2006
Diana Keough
Plain Dealer Reporter
Source of Article: http://www.cleveland.com/

Woodmere -- The mystery of what caused the salmonella outbreak that temporarily shut down the popular Corky and Lenny's restaurant ended Sunday. The Cuyahoga County Board of Health pinpointed the restaurant's famous No. 6, "The Philadelphia" chopped liver sandwich, salad, vegetables and matzo balls as the culprits. Also testing positive for salmonella was the oil used by prep cooks to roll raw matzo balls and for hand dipping so that the matzo balls would not stick to their fingers during preparation. That same oil also was used to moisten the cooked chopped liver before serving. The health board identified 48 confirmed cases, 64 probable cases and one suspected case between Jan. 21 and Feb. 18. One of the confirmed victims was a server at the Chagrin Boulevard restaurant. The report says the server may have contributed to the illness. But John McLeod, the board's director of environmental health, said agency officials are unsure whether the employee was infected before or after the outbreak began.

The eatery was subjected to weekly inspections, which will continue for at least another month, McLeod said. After that, health officials will inspect the restaurant monthly.
"We're trying to put the entire incident behind us," co-owner Earl Stein said Sunday.
Unfortunately, litigation is making that difficult. Several lawsuits are pending.
Salmonella is a bacterial disease that causes headaches, abdominal pain, diarrhea, nausea and sometimes vomiting 12 to 72 hours after infection. Most people recover without medical treatment.


Click here for more information

Tacoma woman on long road back from battle with botulism
By Erik Lacitis
Monday, May 8, 2006
Source of Article: http://seattletimes.nwsource.com/
TACOMA On the flight back from a family vacation in Hawaii last November, Julie Schmidtke needed a wheelchair to board the plane, as she could no longer walk. Back in Tacoma that evening, she found herself on a gurney in Tacoma General Hospital's emergency room.
The diagnosis: food-borne botulism.
Schmidtke has been battling the effects of the poisoning ever since.
It's a mystery how she got it. No one else in her family had any symptoms.

There were no reported cases of botulism in Hawaii in 2005. There were no reported cases of food-borne botulism in 2005 in Pierce, King and Snohomish counties. In 2004, there were only 138 cases reported nationwide.
The botulism toxin binds itself to nerve endings and prevents transmission of nerve impulses. If the respiratory muscles are affected, a person will stop breathing unless put on a ventilator.
Schmidtke, a 46-year-old mother of four, married, and owner of two boutique shops, prided herself on healthful eating habits and working out in a gym six days a week. more information

Woman claims she was injured by razor in fast-food sandwich
May 4, 2006
Associated Press
MISHAWAKA, Ind. -- Northern Indiana police are investigating a claim by Lisa Griffin, 35, of Mishawaka, that a razor blade in a fish sandwich she bought Monday at Rally's Hamburgers cut the inside of her throat after taking three bites. She was in good condition Thursday at St. Joseph Medical Center in South Bend, spokesman Mike Stack said.
Police said the throat injuries appeared to be consistent with razor cuts.
Craig Banser, who operates several Rally's in the South Bend area, was cited as saying the restaurant in Mishawaka set aside food products used at the time so police could check them and called suppliers.

Are Our Safe Foods Sufficiently Safe?
May 3, 2006
International Academy of Food Science and Technology
IUFoST Conference at the Industrial Palace of the Prague Exhibition Grounds, Prague, Czech Republic on 30 May - 1 June 2006, in conjunction with the FiCEE Exhibition.
For full conference details, registration, exhibition, hotels, etc, visit http://tinyurl.com/mm42o

European Food Safety Authority Re-Confirms Safety of Aspartame; Rejects Ramazzini Study As Flawed
Friday May 5, 11:31 am ET
Source of Article: http://biz.yahoo.com/prnews/060505/cgf023.html?.v=49

CHICAGO, May 5 /PRNewswire/ -- The European Food Safety Authority (EFSA) today re-confirmed the safety of the low-calorie sweetener aspartame, rejecting the conclusions of a recent study by the Ramazzini Institute of Bologna, Italy. Dr. Herman Koeter, EFSA Acting Executive Director, stated: "EFSA considers that the results of this new study on aspartame do not provide a scientific basis for reconsidering its use in foods." The study in question alleged an increased risk of leukemia and lymphoma with aspartame use. After a scientific review and evaluation of the study, EFSA's AFC Panel determined that the study had flaws which brought into question the validity of the findings as interpreted by the Ramazzini Institute. In reaching its opinion about the safety of aspartame, the AFC Panel also cited recent government- funded studies in the United States by the National Toxicological Program and the National Cancer Institute which found no link between the consumption of aspartame and cancer.

"We are pleased, and certainly not surprised, by the findings of prominent scientists and regulators who have reviewed the Ramazzini study," said Paul Block, Chief Executive Officer of Merisant. "As always, we stand behind the safety and quality of aspartame, which provides great flavor for beverages and offers health benefits to millions of consumers." EFSA's findings come on the heels of other criticism from the scientific community. The UK government advisory board, Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment, also reviewed the Ramazzini study and was critical of the Ramazzini study.

EFSA's statements today further validate the overwhelming body of scientific evidence that clearly demonstrates that aspartame is safe and not associated with adverse health effects. In April, researchers from the National Cancer Institute (NCI) announced the findings of an epidemiology study that evaluated over 500,000 men and women between the ages of 50 and 69 for up to five years. The researchers found (compared with those who did not consume aspartame) that there was no evidence of an increased risk of leukemias, lymphomas and brain tumors among those who use aspartame. In addition to the research by NCI, recent animal studies conducted by the National Toxicology Program to evaluate whether aspartame is capable of causing cancer indicated that "there was no evidence of carcinogenic activity of aspartame." More than 200 toxicological and clinical studies on aspartame have been conducted around the world during the past 30 years, all of which have confirmed its safety.

Merisant is a worldwide leader in the marketing of low-calorie tabletop sweeteners. In addition to Equal¢ç and Canderel¢ç, Merisant markets its products under 20 other brands in over 85 countries. Web site: http://www.merisant.com or http://www.equal.com.

10 investigates local restaurants
May 3, 2006
10TV.com (Ohio)
Kevin Landers
Kent Bradley and his team of food inspectors examine 1,700 food establishments twice a year to make sure what you eat is safe.
According to the Ohio Department of Health, prepared food at restaurants and delicatessens had the highest number of reported outbreaks of food-borne illness. Statewide, the number jumped from 58 cases in 2001, to 80 in 2005. That's an increase of 38 percent.
The story says that 10 Investigates searched more than a thousand food safety reports over the past three months. Inspectors from Columbus and Franklin County found violations that would make your stomach turn. They found things such as spinach thawing next to vat filled with bloody water, gnats, no hand washing, a hand drill used as mixer, blood on floor of walk-in cooler, rodent droppings, and dead roaches in a bag of flour.
Despite some restaurants with repeated critical violations, it's rare that the city or the county will shut down a restaurant. In fact, over the past year, the city closed two restaurants and suspended the licenses of 7. The county also closed two restaurants last year.
Bradley was quoted as saying, "Enforcement and especially closing is a last resort."
Those food safety reports just went online last month. You can find them by clicking http://www.decadeonline.com/main.phtml?agency=COL, then type in the name of the business on the city's food safety inspection page, to get the latest inspection report.

Can you believe it? Bagged lettuce could be our enemy
May 3, 2006
The Buffalo News
Janice Okun
http://www.buffalonews.com/editorial/20060503/1045889.asp
Most people have, according to this story, been aware that undercooked ground beef can be an enemy. There is a chance that the meat could harbor deadly E. coli bacteria. (That's why it's hard to get a burger in a chain restaurant that is not cooked well done.)
But one of the more sobering items in the news recently concerned some 26 people in the Midwest who became deathly ill, most likely from eating bagged lettuce, marked prewashed, that had been picked and packaged in California.
The investigation is still going on. In the meantime, industry giant Dole Foods issued a voluntary recall for its very popular "American Blend" and "Classic Romaine" bagged salads because evidence indicated contamination might exist.
This is a big deal. In the food world, bagged salads are considered the greatest thing since sliced bread. It's estimated that about 6 million bagged salads are sold every day. Most are marked prewashed on the bag, and are supposed to be able to go right into the salad bowl.
But the fact is that leafy greens (including spinach) have always been suspected of harboring E. coli. One theory: they grow in soil that has been exposed to feces-infested food and water. Other vegetables and fruits can harbor E. coli, as well.
And there's a further problem: Leafy greens are usually served raw. They are not exposed to bacteria-killing heat treatment.
Sheila Bass, nutrition team leader for the Erie County Cooperative Extension, firmly believes that proper handling techniques for all fruits and vegetables are necessary.
She says she washes everything, including prewashed bagged lettuce, under cold water. She stores the bags in the refrigerator for a limited time. Don't keep iceberg lettuce in the fridge for one to two weeks, leafy lettuce for more than three to seven days.
In the summer issue of Menu Magazine, however, Wegmans nutritionist Jane Andrews discusses Wegmans brand bagged salads which are, she says, refrigerated immediately after picking and washed three times before packaging. One good thing is that they make eating salad every day an easy thing to do.
"Our food safety experts recommend taking the green from the bag to the bowl," Andrews says. "They surmise that, if triple-washing doesn't remove the bacteria, your efforts probably won't, either.

PUBLIC WILLING TO PAY FOR INCREASED FOOD SAFETY

Source of Article: Northwest Food Processors Association Food Safety News
May 2, 2006
Americans are willing to pay more to half the incidence of foodborne diseases, according to a new survey. The survey also indicates that the public has a higher trust in domestically-produced foods compared to imports. The survey, by the Institute for Public Policy and Social Research at Michigan State University (MSU), takes the pulse of a public at a time when regulatory action is focused on increasing the safety of the food chain.
The survey was conducted on behalf of the Food Safety Policy Center.
The survey found that 84 percent of respondents said they¡¯d be willing to add $270 a year to their food bill, the equivalent of paying fi ve percent more if foodborne diseases could be reduced by 50 percent. About 38 percent identifi ed the federal government most as the group they expect to keep food safe. Most 88 percent say they think government agencies such as the Food and Drug Administration and the U.S. Department of Agriculture are capable of keeping food safe.

Articles are excerpts or summaries from sources named. NWFPA FOOD SAFETY NEWS ? MAY 2 6
Only 49 percent say they feel the government has enough resources
to do the job properly.
Craig Harris, an MSU sociologist and study director of the Food
Safety Policy Center said the survey sought to represent the juggling
of values Americans face in food. Confi dence and optimism
sometimes outpace statistical reality when it comes to perception of
how widespread foodborne illness is, Harris said. Trust in federal
government is high ? but half of Americans say they don¡¯t want
the government to ban foods that may be unsafe, but also hold high
value.
Harris points to foods like raw milk, fresh cheese or unpasteurized
apple cider as examples of national disagreement. In general:
63 percent say they are very or fairly concerned about the safety of the food they eat
54 percent say they think about food safety when grocery shopping
46 percent say they consider it when eating out at a restaurant.
96 percent feel they trust themselves to ensure foods they eat are safe. But when asked if they trust others to handle their food, the confi dence rate drops to 62 percent. Despite the rate of self-confi dence, only 58
percent say they know a lot or quite a bit about food safety
The majority of respondents stated that the current number of foodborne related illnesses and deaths are
unacceptable:
73 percent said that the percentage of foodborne illnesses is unacceptable
60 percent said that the number of hospitalizations due to foodborne diseases is unacceptable
68 percent stated that the number of deaths due to foodborne diseases is unacceptable.
The public is most concerned about pesticide and chemical residues and foodborne illness. About half of the respondents are concerned with antibiotics or hormone use and additives or preservatives in foods:
About 50 percent said they are very or fairly concerned about antibiotics and hormones, with 28 percent very concerned and, 41 percent not concerned.
About 70 percent are very or fairly concerned about pesticide and chemical residues, with 39 saying they are very concerned and only 22 per cent not concerned.
About 52 per cent are very or fairly concerned about additives and preservatives, with 24 percent very concerned and 38 percent not concerned.
About 95 percent indicate that imported foods should be subjected to the same inspection processes as domestically produced foods, with 56 percent in strongly agreement.
About 71 percent disagree that imported foods are as safe as domestic foods
Source: foodqualitynews.com 4/24/06

Zooming in on the Campylobacter That Would Resist Antibiotics
Fri 05-May-2006
Source of Article: http://www.newswise.com/articles/view/520172/?sc=rssn

Newswise Scientists who look for ways to eliminate foodborne pathogens are up against another obstacle: those pathogens that resist antibiotics. In particular, they want to single out the resistant bacteria for special attention and get rid of them. That¡¯s the focus occupying Ramakrishna Nannapaneni, a Food Safety Consortium researcher in the University of Arkansas Division of Agriculture food science department working with Michael Johnson. His team is trying to quantify Campylobacter, a pathogen that contaminates nearly all retail raw broiler chicken carcasses, and its emerging ability to resist an important fluoroquinolone antibiotic known as ciprofloxacin. Surveys have shown that broilers frequently carry large numbers of Campylobacter in their intestinal contents that spread during further processing onto retail raw products. Campylobacter also can occur in raw milk and water and on raw fruits and vegetables. Proper cooking recommended by the U.S. Department of Agriculture will completely kill Campylobacter present on raw poultry.

The problem is that persons who handle raw poultry contaminated by Campylobacter then handle other foods that receive no cooking before consumption such as fresh salads and lightly cooked vegetables. To aid in such risk assessment, scientists are finding better ways to understand the numbers and virulence properties of Campylobacter and those that resist antibiotics. more information

KSU, EcoQuest Team to Advance Ionization for Food Safety
Source of Article: http://www.newswise.com/articles/view/520173/?sc=rssn

MANHATTAN, Kan. ? Ozone was good, but adding ionization appears to be better when it comes to getting rid of foodborne pathogens.
And what is ionization? Jim Marsden of a Food Safety Consortium research team at Kansas State University likens a new process using ionization to a ¡°miniature sun¡± of ultraviolet energy interacting with oxygen and drawing particles out of the air, thus producing an antimicrobial effect.
¡°When Mount St. Helens went off, you had all these particles floating around,¡± Marsden said. ¡°The reason they¡¯re not still floating around is that ionization from the sun caused them to fall out of the air.¡±
Marsden¡¯s KSU team worked with EcoQuest International, a Greeneville, Tenn.-based company, to determine the potential use of its ionization generator for food safety in processing plants. The researchers wanted to find out its effectiveness in reducing several pathogens including E. coli, Listeria monocytogenes and Staphylococcus auerus.
With EcoQuest phasing out its straight ozone generation system and shifting to ionization, it settled on a more advanced system that was originally developed by NASA to decontaminating spacecrafts during long missions, Marsden explained. The new technology for food safety goes beyond being merely ozone based. Its components consist of an antimicrobial part that uses oxidated gases such as peroxide and ozone and the ionized part.
¡°Here we¡¯re talking about oxidated gases that basically fill the room with a somewhat aggressive antimicrobial system ? extremely safe and breathable,¡± Marsden said. ¡°The levels of ozone are very low in terms of OSHA and FDA standards.¡±
The researchers used stainless steel surfaces to test the system¡¯s effectiveness in removing contaminating bacteria. The ionization system removed more microbial populations than ozone at shorter exposure times.
Ozone already has a good track record as a disinfectant. The FDA in 2001 approved its use as a sanitizer for food contact surfaces and for direct application to food products. It is also used extensively for purification of bottled and municipal water.
¡°In the meat and poultry industry there are some applications for ozone where products are being treated with aqueous ozone prior to being sliced,¡± Marsden said. ¡°They¡¯re looking at ozone for decontamination of poultry chillers and for direct decontamination of birds as they go down the processing line.¡±
Marsden noted that the five years since government approval of the process is not a long time to determine how well applications are going to work, particularly in the meat and poultry industry.
The ionization system may be suited for related uses pending further research. KSU and EcoQuest personnel will examine its effectiveness in inactivating avian influenza environmentally. They may also investigate how the system could control Listeria in ready-to-eat meat processing environments.
The recent research results showed that ionization was effective in reducing levels of Staphylococcus auerus, leading researchers to consider the implications for hospitals and nursing homes.
¡°The ionization effect is that it eliminated odors,¡± Marsden explained. ¡°For odors to be present they have to be aeromatic, so if you take it out in particle form and inactivate further with peroxide and ozone, it might have some application as well in hospitals, nursing homes and the food industry.¡±

Plastic 'secret agent' kills superbugs: additive from Welsh startup kills E-coli, Salmonella, other bacteria instantly
April 28, 2006
From a press release
CARDIFF, Wales-- One of the Welsh contestants in Wales' Technium Challenge Awards competition this year is an entrepreneurial company called SteriTouch, developer of a range of products made from plastics containing an antimicrobial agent that kills bacteria instantly.
Products made from these materials are inherently antimicrobial, which means that bacteria coming in contact with them -- including e-coli, Salmonella and the superbug MRSA -- are instantly destroyed. Since products containing SteriTouch also need no specialist treatment during their lifetimes, they represent low-maintenance, cost-effective, long-term weapons against infection.
Healthcare market applications have enormous potential, according to SteriTouch's founder and director, Huw Durban. Citing UK statistics, he noted that government figures show that more than 5,000 people die each year as a result of superbug infections acquired during a hospital stay, and that the direct cost to the UK's National Health Service of MRSA infection exceeds one billion pounds ($1.8 billion).
He also cited opportunities to improve hygiene in offices, pointing to a University of Arizona Workplace Germ Study in 2002 demonstrating that an office desk, typically cleaned less than twice a year, harbors significantly more germs than a toilet seat. The germs included such illness-causing bacteria as staphylococcus Aureus and Salmonella.
The SteriTouch antimicrobial additive or masterbatch can be added to most polymers during the manufacturing process. It has been successfully incorporated into plastics, paints, lacquers, fabrics and cement, and is currently being used in products ranging from sports bottles, kitchen worktops, drink holders and water purification units to light switches, food processing utensils, keyboard covers and pens.
Of the 30 businesses representing a range of technology sectors from all over the United Kingdom, SteriTouch has been short-listed as one of 16 finalists in the Technium Challenge 2006.
"Technium," as Andrew Davis, Wales Minister for Enterprise, Innovation and Networks, describes it, "is a made-in-Wales solution designed to help these technology-based companies with their research and development activities, and help turn their innovative ideas into commercial propositions." The overall winner of Technium Challenge 2006, plus two runners-up, will be announced by the minister at an awards ceremony in Cardiff, Wales on May 18th.

Current Job Information
05/05. Associate Food Technologist - OH-Cleveland
05/05. Food Technologist - OH-Cleveland
05/05. Quality Assurance Manager - Thomasville, GA
05/04. Materials Supervisor, GMP, HAACP, QA - H-burg, Lebanon, PA
05/04. Quality Assurance Technicians - South Milwaukee, WI
05/04. QA Specialist - Brunswick, GA
05/04. Quality Control Coordinator - Food Industry - Statewide, OH
05/04. PA-Newtown Square-Permanent Position Quality Assurance Mgr

05/03. Qualify Assurance Manager, Southern California
05/03. Quality Assurance Supervisor - GA-Atlanta
05/03. Plant Manager - Media, PA
05/03. Quality Assurance Lab Manager - Tar Heel, NC
05/03. QA Specialist - GA-Brunswick
05/03. QA Mgr, Food and Nutr Mfg - Evansville, IN; Louisville, KY
05/03. Registered Sanitarian - Oak Park, IL

05/02. Quality Assurance Director - MI-Ann Arbor
05/02. Food Safety Marketing Manager - Radnor, PA
05/02. Quality Assurance Supervisor - Framingham, MA
05/01. Manager - Food Safety/Quality/Sanitation - MI-Lansing
05/01. Food Technologist - HACCP Certification - STATEWIDE, OH
05/01. Production Supervisor - Food Quality - northern CA
05/01. FL-Kissimmee-Food Safety & Health Administrator
05/01. QA Manager - Evansville, IN; Louisville, KY
05/01. HACCP Coordinator - Garland, TX
05/01. QUALITY ASSURANCE MANAGER (Inland Empire Area) -Ontario, CA
05/01. Corporate Quality Assurance Manager - FOOD - Aurora, IL
05/01. Hygienist/Microbiologist - Framingham, MA

Internet Journal of Food Safety (Current Issue)
Vol 8. 23-29
Development of Process for Preparation of Pure & Blended Kinnow Wine
without Debittering Kinnow Mandarin Juice
Vol 8. 19-23
Aspergillus, Health Implication & Recommendations for Public Health Food Safety
Vol 8. 14-18
An Observational Study of The Awareness of Food Safety Practices in Households in Trinidad
Vol 8. 7-13
Antibacterial activity of oregano tea and a commercial oregano water against Escherichia coli O157:H7, Listeria monocytogenes 4b, Staphylococcus aureus and Yersinia enterocolitica 03.
Vol 8. 3-6
Safety and quality practices in closed-house poultry production in Thailand: Lessons from
2004-avian influenza outbreak
Vol 8. 1-2
The introduction of the Japanese Carpet Shell in coastal lagoon systems of the Algarve (south Portugal):
a food safety concern

On-Line Slides
Microbiological Foodborne Threats
Dr. Micheal Doyle
Center for Food Safety
University of Georgia
Click here to see the slides (Wait for 40-50 sec. after click)

Protection of Food from Adulterants/Proper Labeling, Storage
- VIDEO
Dr. Lori Pivarnik
University of Rhode Island
Click here for Windows Media Streaming Versions

Prevention of Cross-Contamination
- VIDEO
Dr. Thomas Rippen
Seafood Technology Specialist with the Maryland Sea Grant Program
the University of Maryland Eastern Shore
Click here for Windows Media Streaming Versions (Recommended)
or click here for HTTP Server

USDA/FDA News
Celebrating 100 Years of the Federal Meat Inspection Act
Transcript of Public Meeting to Discuss Proposed Rule on Availability Of Retail Lists During Recall
CFSAN 2006 Program Priorities
BSE; Availability of an estimate of prevalence in the U.S.

Industry Exchange Workshop to Celebrate FDA Centennial: Past, Present, and Future
USDA Statement Regarding the Conclusion Investigation Into a BSE-Positive Cow Found in Alabama
Statement by USDA Chief Veterinary Officer John Clifford Regarding Canada¡¯s BSE Epidemiological Investigation
Food Safety Technologies Applicable for Small and Very Small Plants
Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices
USDA Releases BSE Prevalence Estimate for U.S.
Summary of Enhanced BSE Surveillance in the U.S.
An Estimate of the Prevalence of BSE in the U.S.
APHIS Peer Review Agenda
USDA RELEASES BSE PREVALENCE ESTIMATE FOR U.S.

RECALL INFO.
05/02. Coca-Cola group to recall 830,000 bottles of soft drinks
05/01. Health Canada warns consumers not to use Miracle Bion product
05/01. Possible Salmonella in Lifetime Complexed Potassum Tablets
05/01. Mon Chong Loong Trading Corp. Issues Alert On Undeclared Sulfites In Oriental King Brand Dried Vegetable
05/01. ALLERGY ALERT - Undeclared milk protein in GOLDEN WHEAT PRODUCTS
04/25. Serious Food Company recalls desserts
04/25. Moveable Feast, Inc. Recalls Products Because of Possible Health Risk
04/21. ALLERGY ALERT - Undeclared milk protein in various BOSTON BAY FOODS BRAND PRODUCTS
04/21. Tennessee Firm Recalls Underprocessed Chicken Fillets