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and shames over benzene in soft drinks
By Chris Mercer
Source of Article: http://www.foodproductiondaily.com/
22/05/2006 - Five US soft drinks
were found containing the cancer-causing chemical benzene at levels above
the legal limit for drinking water, America¡¯s food safety watchdog has
announced, sparking calls for more thorough testing. The Food and Drug
Administration (FDA) demanded reformulation after tests on more than 100
drinks found four contaminated with benzene above the World Health Organisation's
(WHO) 10 parts per billion limit for benzene in drinking water.
The offenders were batches of Safeway Select Diet Orange, AquaCal Strawberry
Flavored Water, Crystal Light Sunrise Classic Orange and Giant Light Cranberry
Juice Cocktail. A fifth drink, Crush Pineapple, had benzene above the
US' five parts per billion water limit. Benzene is a known carcinogen,
although authorities have set no specific limit for it in soft drinks.
The FDA has been under pressure to release results of its tests on soft
drinks since one of its own scientists first revealed to BeverageDaily.com
in February that some drinks had been found contaminated with benzene
above water limit. The news prompted testing on drinks in several countries,
and recently led to the recall of four drinks contaminated with benzene
in the UK. All authorities have assured there was no health risk to consumers.
The suspected source of benzene is a reaction between two common ingredients
in drinks: benzoate preservatives and ascorbic acid (vitamin C). Erythorbic
acid and citric acid are also thought to play a similar role to ascorbic
acid, and the reaction is enhanced if drinks are exposed to higher temperatures.
Both the FDA and the US soft drinks association have known this for 15
years, an investigation by BeverageDaily.com found earlier this year.
Top drinks, including those owned by Cadbury Schweppes, were reformulated
after private industry testing in late 1990 revealed a problem. No public
statement was ever made, with the FDA allowing industry to ¡°get the word
out¡±. Now, the re-emergence of that problem indicates a communication
breakdown in industry and government, although the FDA re-iterated Friday
that there was no risk to consumers' health from benzene levels found
so far in drinks. The FDA added it intended to test more drinks for benzene
in the near future. It was unclear whether it had tested drinks after
exposing them to heat. Lawyer Ross Getman criticised the agency for not
testing enough ¡®high risk' drinks. Getman and a former food scientist
for the soft drinks industry, Larry Alibrandi, re-alerted the FDA to the
ongoing presence of benzene in drinks last autumn. The two men sent the
FDA independent lab tests they commissioned, which showed two drinks with
benzene above the WHO water limit. The FDA made no mention of these drinks
on Friday. The drinks, BellyWashers 2/3 Less Sugar, made by In Zone Brands,
and Polar Diet Orange, made by Polar Beverages, have since been hit by
lawsuits in the US over alleged benzene content. Lawsuits have also been
filed against PepsiCo and Talking Rain drinks groups.
The FDA said in its statement
on Friday that all the producers of affected drinks had agreed to reformulate.
The American Beverage Association said it was sending out a new guidance
document across the industry on how to minimise benzene in drinks. ¡°Repeated
reviews by the FDA over the years continue to turn up the same answer:
there is no threat to the health of consumers,¡± it said. Michael Knowles,
director of scientific and regulatory affairs at Coca-Cola Europe, said
soft drinks makers had learnt to control benzene formation. Consumers
must understand, he added, that sodium benzoate's strong ability to kill
off bacteria in drinks hugely outweighed the risks.
Other scientists were not so sure, however.
¡°What are we to tell consumers? ¡®Product contains cancer-causing substance,
drink immediately, do not store in a warm environment or near sunlight?'
Preferably benzoate should not be used in combination with Vitamin C (ascorbic
acid) or added juice,¡± said a scientist involved in industry testing for
benzene 15 years ago. Glen Lawrence, a scientist who helped the FDA understand
the chemical reaction in drinks back then, agreed that sodium benzoate
and vitamin C should not be used together.¡°It is really very easy to avoid
the problem,¡± he said.
coli 2TM Agar Granted Performance Tested Method Status by AOAC Research
coli 2 agar (REC2), manufactured by Bio-Rad Laboratories, was granted
Performance Tested Method status by the AOAC Research Institute (certificate
# 050601). REC2 is a chromogenic medium for detection and enumeration
of E. coli and other coliform bacteria in food in 24 hours. REC2 is a
rapid method producing accurate and easy-to-read results. Current methods
for enumeration of E. coli and coliform bacteria can be costly and laborious.
The use of chromogenic substrates in media has lead to development of
faster and easier methods for detection, differentiation and enumeration
of target bacteria.
REC2 is validated for enumeration of E. coli and other coliform bacteria
in raw ground beef, raw boneless pork, fermented sausage, processed ham,
processed turkey, frozen turkey breast, raw ground chicken, cottage cheese,
processed ricotta cheese, unpasteurized raw milk, and dry infant formula.
REC2 is validated at two incubation temperatures, 37¡ÆC and 44¡ÆC (cottage
cheese and processed ricotta cheese are only validated at 37¡ÆC only).
The principle of REC2 medium
relies on simultaneous detection of two enzymatic activities, Beta-D-Glucuronidase
(GLUC) and Beta-D-Galactosidase (GAL). The medium contains two chromogenic
substrates. One substrate is specific to GAL and results in blue green
coloration of colonies positive for this enzyme and one substrate is specific
to GLUC and results in violet coloration of colonies positive for this
enzyme. Coliforms, other than E. coli, (GAL+/GLUC-) form blue to green
colonies while, specifically, E. coli (GAL+/GLUC+) form violet colonies.
A count of total coliforms can be obtained by adding the number of blue
colonies and the number of violet colonies. Differentiation of coliforms
and specifically E. coli is carried out by observing a simple color change
reaction. Observation of gas bubbles for differentiation is not necessary.
REC2 is available in two formats,
dehydrated media (Item # 356-4024) or ready-to-use bottled media (Item
# 355-5299). For more information, please visit www.foodscience.bio-rad.com
or call (800) 4BIORAD.
FOODBORNE ILLNESS COST CALCULATOR
Source of Article: Northwest Food Processors Food Safety News
May 22, 2006
The USDA¡¯s Economic Research Service (ERS) has developed an online Foodborne
Illness Cost Calculator. The Foodborne Illness Cost Calculator provides
information on the assumptions behind foodborne illness cost estimates
and gives the user a chance to make their own assumptions and calculate
their own cost estimates.
Source: Institute of Food Technologists 5/17/06
May 19, 2006
Source of Article: http://www.fpa-food.org/content/newsroom/article.asp?id=437
Food Products Association Says
FDA Test Results for Benzene in Beverages ¡°Demonstrate the Safety of the
U.S Beverage Supply¡±
(Washington, D.C.) ? Commenting on the release of test results for benzene
in various beverages, issued today by the Food and Drug Administration,
Dr. Craig Henry, Senior Vice President of Scientific and Regulatory Affairs
and Chief Science Officer for the Food Products Association (FPA), made
the following comments:
¡°The FDA¡¯s test results demonstrate the safety of the U.S. beverage supply.
According to FDA, the results of their survey indicate that the levels
of benzene found in soft drinks and other beverages do not pose a safety
concern for consumers.
¡°The beverage industry will
continue to work proactively to minimize the formation of benzene in beverages.
Beverage companies have reviewed and tested their products, and in some
cases already have reformulated products to minimize benzene formation.
Additionally, guidance for companies on how to minimize benzene formation
has been developed by the industry. Together, these actions will further
reduce the already low levels of benzene found in some beverages.
¡°The food industry works hard to ensure the safety of food products for
consumers. FDA¡¯s test results are good news for consumers, demonstrating
that they can purchase and enjoy beverages with confidence in their safety.¡±
in baby food surveyed
Thursday 18 May 2006
The Agency has today published a survey into levels of polycyclic aromatic
hydrocarbons (PAHs) in 208 samples of baby food and infant milk formula
on sale in the UK at the time of sampling. Overall levels found were very
low or undetectable and do not pose a health concern for babies or infants.
PAHs are a group of about 250 related chemical compounds, some of which
can be harmful to human health at high levels. PAHs are found in the environment
because they are produced when fossil fuels are burnt. They are also in
tobacco smoke and vehicle exhaust emissions.
As PAHs are in the air, they get into the soil and therefore into plants
and animals, and PAHs in the sea get into fish. This means that PAHs are
present at low levels in most foods.
The survey was carried out in advance of new European Union (EU) regulations
that came into force on 1 April 2005. The regulations include baby foods
and infant formulae, for which the limit is set at 1 microgram/kg or one
part per billion. The results of the survey showed that no samples would
have exceeded the limits set by the new regulations and the vast majority
were well below permitted levels.
The purpose of the survey was to assess the PAH concentrations in the
products and the level of exposure babies and infants might have to the
contaminants, as well as to compare the results with the newly introduced
Key facts from the survey
111 samples of commercial baby foods and 97 samples of infant formula
obtained from across the UK were tested for 15 PAHs. Most PAHs were not
detected in the majority of samples.
No samples were above the maximum permitted level of 1 microgram/kg and
most were substantially lower.
In 78 samples (74%) of baby food and 57 samples (59%) of infant formula
PAHs were below the limit of detection.
Three samples of baby food contained relatively higher levels of PAHs
than most samples in the survey, but were still within the EU limit. However,
analysis of further samples from additional batches of these three products
showed much lower levels.
violations to be listed
May 18, 2006
Knight Ridder Tribune
Virginia Grantier, The Bismarck Tribune, N.D.
Mel Fischer, administrator of the city's Environmental Health Division,
was cited as saying that Bismarck restaurants that are cited with critical
violations during inspections will be listed on the city's Web site starting
Fischer guesses, based on the area restaurants' past history, that in
a month's time there will be about a dozen restaurants listed, along with
Critical violations of the food code are such things as proper food storage,
required temperatures for cooling, freezing and heating, insect and rodent
control, utensil-washing procedures and personal hygiene practices.
Fischer was further cited as saying that restaurants with critical violations
have up to 10 days to correct the violations, adding, "It depends
on the nature of the violation."
If a violation is corrected during the course of an inspection, that too
will still be listed on the site, specifying that it is a "corrected"
Also listed on the site will be any restaurant closures. About once a
year, a situation in a restaurant is considered critical enough to warrant
advising that it voluntarily close until violations are corrected. Usually,
a restaurant operator will agree to voluntarily close instead of going
through a public hearing process that could result in suspension of his
or her license.
Fischer said his department decided to provide the information on the
city Web site after a 2005 Tribune article on restaurant inspections was
published and resulted in an increase in citizen inquiries. He said some
people even were bringing in lists of their favorite restaurants to get
Association Calls Court Decision on Proposition 65 Case ¡°Good News for
Source of Article: http://www.fpa-food.org/content/newsroom/article.asp?id=436
(Washington, D.C.) ? Commenting
on a decision by a California Superior Court Judge that warning labels
are not merited for canned tuna, Cal Dooley, President and CEO of the
Food Products Association (FPA), made the following comments: ¡°This ruling
is good news for consumers, not only because it reaffirms the safety and
health benefits of canned tuna but also because it underscores the importance
of having the U.S. Food and Drug Administration establish national standards
for food safety and warning requirements. This case ? which required a
major expenditure of time and effort by the California Superior Court
and the companies involved ? would never have gone forward if national
uniformity was the law of the land.
¡°The Judge found that California¡¯s
Proposition 65 conflicts with the FDA¡¯s ¡®carefully considered approach¡¯
to informing consumers about the benefits and risks of eating fish, including
canned tuna, and therefore FDA¡¯s policy preempts the state warning requirement.
Consumers benefit from the FDA¡¯s science-based approach to food advisories,
which are designed to inform consumers without needlessly alarming them
about safe and healthful food products.
¡°The Judge's decision is an important recognition of FDA's leadership
in this area and underscores the need for national uniformity for food
safety standards and warning requirements, in order to keep similar lawsuits
? which do nothing to advance consumer safety but clog the Court system
? from moving forward in California or any other state. That is why the
Food Products Association strongly supports the National Uniformity for
Food Act, which recently was passed by a bipartisan majority of the House
of Representatives, and urges the U.S. Senate to promptly consider this
ingredients to reduce acrylamide, say researchers
By Stephen Daniells
Source of Article: http://www.nutraingredients-usa.com/
5/16/2006 - Substitution of certain ingredients could reduce acrylamide
content of finished products by as much as 70 per cent, say Swiss researchers.
The new study, a collaboration between the Institute of Food Science and
Nutrition at ETH Zurich and the Swiss biscuit manufacturer Kambly, reports
that substitution of key ingredients could significantly reduce the acrylamide
content of a semi-finished biscuit product.
"Experiments on an industrial scale with a semi-finished biscuit
gave evidence that these three approaches are feasible and that the sensory
properties of the semi-finished products as well as the finished products
conform to a high-quality standard expected by the food industry and the
consumer," wrote lead author Maya Graf in the journal LWT Food Science
Acrylamide is a carcinogen that is created when starchy foods are baked,
roasted, fried or toasted. It first hit the headlines in 2002, when scientists
at the Swedish Food Administration first reported unexpectedly high levels
of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich
Since the Swedish discovery a global effort has been underway to amass
data about this chemical. More than 200 research projects have been initiated
around the world, and their findings co-ordinated by national governments,
the EU and the United Nations.
The researchers, led by Renato Amado from ETH Zurich, looked at the effects
of replacing the baking agent ammonium hydrogencarbonate with sodium hydrogencarbonate,
an inverted sugar syrup with a sucrose solution, and addition of extra
tartaric acid on the acrylamide content of a biscuit.
Since the biscuit produced was a semi-finished product that is not consumed
directly but ground to crumbs and used in further biscuit production,
the researchers also looked at the effect of a second baking process.
Batches of 410 kg of biscuit dough were prepared by using type 550 wheat
flour, water, powdered sugar (sucrose), vegetable fat, sodium chloride,
milk powder, inverted sugar syrup, a starch preparation, and a baking
The baking agent used was either a combination of both ammonium hydrogencarbonate
and sodium hydrogencarbonate, or the latter by itself.
After five minutes of baking at 225 to 230 degrees Celsius, the researchers
found that the acrylamide content of the biscuit was reduced by 70 per
cent if sodium hydrogencarbonate was used alone. The use of sucrose syrup
also decreased the acrylamide content by a similar magnitude if used in
place of an inverted sugar syrup.
However, lead author Maya Graf stressed that this measure is "limited
to products where the browning is not of primary importance."
Addition of extra tartaric acid, an organic acid often used in baking
with sodium hydrogencarbonate to improve leavening, was found to reduce
the pH of the biscuit mix and thus affect acrylamide formation.
By including 244 g of tartaric acid, an increase of almost 50 g per 100
kg from the standard preparation, the researchers found that the acrylamide
content of the semi-finished biscuits was reduced by almost a third. "However,
the amount of acid to be acid may be limited, mainly for sensory reasons,"
said Graf, referring to the possible production of an acidic taste.
"Other groups of bakery products may behave differently," concluded
Graf, "especially the leavening and the texture might be critical
points if the product is directly consumed."
that inspectors are to be furloughed
by Pete Hisey on 5/22/2006 for Meatingplace.com
The Food Inspection and Inspection Services concedes that it is facing
a difficult budgetary climate through the end of its fiscal year in September,
but denied that it plans to furlough meat, poultry or egg inspectors.
"FSIS has reduced or eliminated expenditures not directly related
to food safety programs and has frozen hiring for non-inspection positions,"
the agency's spokesman, Steven Cohen, said in a statement. "The agency
is very carefully considering further cost-saving measures, but presently
has no plans to furlough inspection program personnel."
FSIS was responding to questions by consumer groups including Food &
Water Watch, which had sent a letter to Dr. Richard Raymond, USDA under
secretary for food safety, asking about rumors that the agency planned
to furlough food inspectors to make up for budget shortfalls.
after E.coli tests (UK)
May 23, 2006
An Aberdeenshire nursery closed since two children were struck down with
E.coli O157 has reopened.
Food, water and environmental samples tested negative after children from
Dreams Daycare Nursery in Insch were infected.
The nursery reopened on Tuesday to staff and children who have had two
negative test results.
The building has had a precautionary clean. The source of the infection
Sally Jaffray, co-owner of the Dreams Daycare Nursery, was quoted as saying,
"The nursery was inspected by a representative from environmental
health. No indication of the E.coli O157 strain has been found at the
nursery. We have worked closely with the healthcare professionals and
are now delighted to be reopening the nursery to staff and children who
have had two negative test results. We have received a tremendous amount
of support from the local community and we look forward to welcoming the
children back to the nursery."
finds effective way to clean produce
May 18, 2006
University of Guelph
Buying prewashed lettuce can save you time, but it can also make you sick,
as close to two dozen U.S. consumers discovered last year. Now University
of Guelph food scientists have found a more effective way of cleaning
vegetables that can dramatically reduce the risk of contamination.
¡°Pathogens can actually get into the internal tissue of the lettuce,¡±
said Prof. Keith Warriner of the Department of Food Science. ¡°You can
wash it for as long as you like, but you¡¯re not going to remove all the
pathogens because they can hide in cut edges and the pores of the lettuce
When lettuce is harvested for bagged salads it¡¯s kept cool in containers
of water and then it¡¯s washed again at the processing plant, he said.
¡°If the water is contaminated, which it sometimes is, bacteria will be
passed onto the lettuce, and simple washing can¡¯t remove them.¡±
This could be what happened in October 2005 when 23 people in three states
became sick from eating lettuce contaminated with E. coli O157:H7, said
Warriner. Most people aren¡¯t aware that, next to ground beef, fresh produce
is the most common culprit in food-borne illness, he said.
At least 19 food-borne illness outbreaks have been linked to leafy greens
since 1995, resulting in two deaths and 425 people becoming seriously
ill, according to the U.S. Food and Drug Administration.
To find a way to eliminate pathogens in vegetables, Warriner, along with
researcher Christina Hajdok, decided to apply the same method used to
decontaminate food cartons. Like fresh produce, the surface of carton
packaging material is full of crevices that can provide protective sites
for microbes. Milk, juice and soup cartons are sterilized by being sprayed
with hydrogen peroxide at the same time they are illuminated with UV light.
The UV light converts the hydrogen peroxide into antimicrobial free radicals
that penetrate into the packaging material to inactivate microbes.
To test this method on produce, Warriner artificially contaminated tomatoes,
cauliflower, iceberg lettuce, romaine lettuce, Spanish onions and broccoli
with Salmonella. After ¡°cleaning¡± the vegetables using the hydrogen peroxide/UV
method, ¡°we managed to achieve 99.999-per-cent inactivation of the Salmonella,¡±
This inactivation is huge in food-safety terms. ¡°The good thing about
hydrogen peroxide and UV is that they make free radicals that can penetrate
right into the subsurface of vegetables so we can ensure the pathogens
in the lettuce leaf can be inactivated, something that washing cannot
do,¡± said Warriner.
You wouldn¡¯t actually be consuming any hydrogen peroxide by eating vegetables
that have been cleaned by this method, said Warriner. Plants contain enzymes
called catalase that degrade hydrogen peroxide into water. ¡°These free
radicals are so short-lived that within seconds they do their job and
are converted to water as the by product.¡±
Warriner has determined the optimal levels of hydrogen peroxide and exposure
time. Next, he will test his decontamination method on produce contaminated
with E. coli O157:H7 and viruses to show the true potential of the system.
This new way of cleaning produce will not only make food safer to consume,
but it should also extend the shelf life of products because vegetables
are often spoiled by microbial action, said Warriner.
used to detect pathogens
By Ahmed ElAmin
Source of Article: http://www.foodproductiondaily.com/
18/05/2006 - A US company plans to develop the use of bacteriophages as
a means of speeding up testing for pathogens in foods and industrial plants.
With the increasing emphasis by consumers and regulators on food safety,
and the prospect of costly recalls, fines and brand damage, processors
are constantly on the lookout for quicker and cheaper ways of preventing
bacterial contamination of their products. Strategic Diagnostics said
it intends to develop the detection method for a broad range of food pathogens.
The first product will be a new Salmonella assay, targeted for release
in third quarter of 2006. The details are revealed in a patent application,
filed in November 2004 and published this week. The publication of the
application means that the US Patent Office has disclosed Strategic Diagnostics'
claims for public review and comment. The patent application has not been
¡°approved¡±, or ¡°issued¡± and remains open to approval or rejection. Matthew
Knight, the company's president and chief executive officer, said the
technology matches the best performance characteristics of a lateral flow
assay with a highly targeted enrichment media. "The new system is
expected to deliver substantial customer benefits such as fewer steps
to follow, lower space requirements, reduced material and time requirements,
while improving both the specificity and sensitivity associated with the
assay," he stated. "These improvements are consistent with our
efforts to deliver real benefits to the customer as measured in both time
and money." Some large food processors and laboratories are in the
process of testing the technology, Knight said this month in releasing
the company's first quarter 2006 financial results. To food pathogens
like Listeria, bacteriophages are the viral hit squads of the microscopic
world. They have the potential to be the next big technological advance
in anti-bacterial agents processors can use in ensuring their products
do not leave the plant loaded with dangerous pathogens like Listeria,
Salmonella, Campylobacter and E. coli. Bacteriophages are viruses that
target bacteria, rather than human, plant or animal cells. For every bacteria,
there is a phage that likes to latch on to them, take over their life
processes and multiply. The baby phages then burst out to attack other
nearby targets, thus killing the host cell.
uses nanotechnology to spot the right smell
By staff reporter
Source of Article: http://www.foodproductiondaily.com/
19/05/2006 - An electronic biosensor using nanotechnology techniques could
help companies to develop the right smells for their foods, or to sniff
out rotting ingredients in the receiving area.
The researchers say that an electronic nose based on natural olfactory
receptors could be used to give companies a means of honing in on precise
smells according to product and consumer requirements. The tiny bioelectrics
sensors may take some of the guess work out of this process.
The technology could also be used to pick up the smells produced by bacteria
and pathogens as they break down foods, helping to increase product safety.
¡°The potential uses of smell technology are endless,¡± said Josep Samitier,
the coordinator of the Spot-Nosed project. Researchers at project are
using nanotechnology to developing biosensors to mimic the way human and
animal noses respond to different odours. The researchers claim that the
nose biosensor is capable of detecting odours at concentration that would
be imperceptible to the human nose. ¡°Our tests showed that the nanobiosensors
will react to a few molecules of odorant with a very high degree of accuracy.
Some of the results of the trials surpassed even our expectations,¡± Samitier
said. The accuracy was achieved by using proteins corresponding to olfactory
receptors in animal noses. A layer of the proteins is placed on a microelectrode,
Data is then measured by determining the reaction when the proteins come
into contact with different odors. The Spot-Nosed researchers copied the
genes from several hundred different proteins from rats, which they claim
is enough to determine almost any type of smell due to the number of reactions
the proteins produce. The human nose uses 1,000 different proteins to
allow the brain to recognize 10,000 different smells. While the project
has to date focused on replicating the physical reaction that takes place
in animal noses to determine odours, the researchers say that their next
step will be to develop an electronic nose that recognizes smells using
high accuracy electronic instrumentation on a nanoscale level. While the
project has so far focused on replicating the physical reaction that takes
place in animal noses, the researchers now plan to work on developing
the instrumentation and software tools necessary for an electronic nose
to recognise smells. The approach is being developed and tested by researchers
in Spain, France and Italy under the European Commission's Future and
Emerging Technologies (FET) project. The total funding for the project
is about ¢æ2.3m, with ¢æ1.5 of that from the EU.
Job Information05/23. Quality Assurance Supervisor - GA-Atlanta
Quality Control / Assurance Manager - Watertown, MA
05/23. Quality Specialist (Production) - Stratham, NH
05/22. Sanitation/Production Supervisor - IL-Chicago West
05/22. Quality Manager - Allyn, WA
05/22. Quality Assurance Director - Tualatin, OR
05/22. Quality Assurance Manager - Akron, OH
05/22. Quality Inspector - Azusa, CA
05/22. R & D - QA Manager - HACCP - Louisville, Jeffersonville
05/22. QA mgr, food and nutr mfg - Evansville, IN; Louisville, KY
05/19. QUALITY CONTROL SUPERVISOR - LONDONDERRY, NH
05/19. Sanitation Supervisor - Soledad, CA
05/19. Quality Assurance Supervisor - Garland, TX
05/19. Quality / Continuous Improvement Leader - CA-Los Angeles
05/19. Sanitation Supervisor - Food Manufacturing - CA-Los Angeles
05/19. Quality Supervisor - SC-Newberry
05/18. Corporate Quality Control Manager - MO-Springfield/Joplin
05/18. Quality Assurance Manager - Bessemer City, NC
05/18. Quality Improvement Engineer/Technologist - Lancaster, OH
05/18. QA Mgr, Food and Nutr Mfg - Evansville, IN; Louisville, KY
Assessment of UHT and ESL Products
The new superior Cogent Microbial Luminescence System (MLSII) from Biotrace
International provides a rapid alternative to traditional microbiological
assessment of Ultra Heat Treated (UHT) and Extended Shelf Life (ESL) products
in the dairy industry.
Using ATP bioluminescence technology, the Cogent MLSII allows you to release
product over 48 hours sooner than traditional methods, thereby reducing
inventory and holding requirements, and in-turn improving cash flow whilst
still meeting the demands of your QA programme.
Following sample incubation and a short 27 minute assay time, the Cogent
MLSII delivers highly visual on-screen results as they are generated,
with no need to wait for all 96-microwell plate results to complete. Combined
with Biotrace International's sophisticated reporting software, Biotrack¢ç
MLS, the system provides you with valuable information through summaries
and detailed reports, allowing overall quality performance to be tracked
The precision, sensitivity, flexibility and reliability of the Cogent
MLSII makes it ideally suited as a high throughput microbial detection
system for end product screening in the dairy industry, as well as other
industries producing sterile products. As with all products from Biotrace
International, an unrivalled level of service and support is provided
to customers to ensure the Cogent MLSII system remains integral to their
company's QA programme.
Biotrace International offers complete food safety solutions for checking
the safety and quality of food production processes; these include rapid
pathogen, toxin and allergen kits, products for environmental and carcass
sampling, dilution and enrichment and ATP testing that gives a ¡°real time¡±
assessment of plant sanitation.
For more information about the new Cogent MLSII and the full range of
Biotrace International microbiology products, please use the email address
at the top of this page or visit the Biotrace website.
over food poisoning
Scientists have found a potential new treatment for listeriosis, a deadly
form of food poisoning.
A University of Bristol team, led by Professor Jose Vazquez-Boland, has
shown that one particular antibiotic ? fosfomycin ? can treat Listeria
in the body.
The Listeria bacterium causes the food-borne disease, listeriosis.
The drug has never been considered before as a treatment for listeriosis
because it was not effective in the laboratory.
"Our results illustrate that antibiotic resistance in the laboratory
does not always mean that the drug will not work in the infected patient,"
said Professor Vazquez-Boland.
"This work brings some optimism to the highly worrying problem of
the increasing resistance to antibiotics." It often triggers a brain
infection and kills up to 30 per cent of those affected.
To test whether antibiotics
are effective, bacteria is taken from patients and tested in the laboratory.
These tests measure whether antibiotics can halt the growth of Listeria
and other pathogens in laboratory conditions. Such tests are usually a
measure of how effective the drug will be in the body. However, Listeria
had been shown to be resistant to the antibiotic fosfomycin when tested
this way, which has prevented researchers from considering the use of
the drug, until now. Lead author Dr Mariela Scortti added: ¡°Our findings
warn about the need to revise laboratory methods currently in use to determine
the susceptibility or resistance of bacteria to such drugs, so that the
tests reflect better what actually happens in the body.¡±
The team's work is reported in Nature Medicine.