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Walter C. Jones | Monday, August 27, 2007 at 01:00 am
Source of Article: http://new.savannahnow.com/node/350242
ATLANTA - The count is up to eight for the number of people made sick
eating improperly canned chili from an Augusta processor, but the number
of people affected is much higher.
On Friday, the U.S. Centers for Disease Control and Prevention in Atlanta
raised to eight the number suffering botulism poisoning from hot-dog chili
produced by Castleberry's Foods Co. That tally now includes the mother
of the two Lubbock, Texas-area children whose illnesses first alerted
investigators when they were hospitalized after their lunch June 28. Two
months later, the girl is still undergoing rehabilitation, though the
boy has been released, according to Michelle Stephens, spokeswoman for
Covenant Children's Hospital in Lubbock. An Indiana couple also was sickened
a day after their chili meal, as were three unrelated Ohio patients, including
one who told the CDC the meal was after the recall had been issued.
A costly recall
Connor Bros. President Chris Lischewski told investors Aug. 14 that the
recall is costing the company $35 million.
"The voluntary recall of products and the shutdown of our Augusta,
Ga., processing facility highlighted continuing challenges in our meat
and poultry business," Lischewski said, adding that the loss would
be offset by profits in the company's seafood lines through the brands
Clover Leaf, Bumble Bee, Brunswick, Snow's and Beach Cliff.
On Monday, company spokeswoman Kim Coots said things are quiet at the
"There is nothing much new at the moment. The investigation is still
ongoing at the plant," she said, but she did not have information
about whether the work force would be reduced by the elimination of the
private-label business. In the meantime, a skeleton staff is helping ship
out reclaimed cans for destruction.
Disposing of tainted foods
So far, Georgia Department of Agriculture armed agents have escorted 11
tractor-trailer loads of cans to Huntsville, Ala., where they were incinerated
in a facility adjacent to Redstone Arsenal. Covanta Energy runs the incinerator
owned by the Huntsville Solid Waste Authority, turning the tainted meat
into ashes and electricity where the fumes could be contained to prevent
contamination of the public.
The armed escorts were necessary to keep the public away from the trucks
filled with cans moving across two states in triple-digit heat and the
fear they could explode.
"If there'd been an accident, the (Georgia Agriculture Commissioner
Tommy Irvin) was concerned that Joe Blow first-responder would have just
opened up the back of the truck," said Oscar S. Garrison, assistant
While most recalled foods tainted with salmonella or listeria are merely
taken to landfills and buried, the danger of botulism is greater because
earth-moving equipment would probably cause the cans to burst, spreading
the deadly spores in the atmosphere or groundwater. Meanwhile, the state's
Agriculture Department has been strapped, inspecting more than 5,000 independent
stores and finding recalled cans in 708 of them. Irvin pulled inspectors
from other foods, like seafood, to help in the recall.
"It was a very unique recall," he said.
At the same time, one law firm in Seattle, Wash., has already begun advertising
to represent anyone with a claim against Castleberry's.
"The botulism lawyers continue to monitor this outbreak, and have
begun investigating claims on behalf of individuals who have contacted
the firm," notes the Web site for the Marler Clark firm. Irvin said
Castleberry's has been very cooperative.
"They're to be commended for the huge financial commitment they have
made," he said.
Outbreak at Arby's in Moses Lake Washington
Posted on August 27, 2007
by Salmonella Attorney
Source of Article: http://www.marlerblog.com/
Healthinspections.com has found that an Arby's in Washington State responsible
for an outbreak of salmonella poisoning has a history of temperature violations
? as do many other Arby's locations across the country. Full story at:
Customers Sick From Eating At Arby's - Chain Has Many Repeat Violations
It's the second time in less than a year that Arby's customers are sick
with salmonella poisoning. In both outbreaks, health officials have found
that roast beef was sliced on a contaminated slicing machine. Health department
investigators say the Arby's meat slicer tested positive for salmonella.
They also found that four Arby's employees were infected with salmonella.
The same problem made Arby's customers sick last year in Valdosta, Georgia.
A bacteria-filled slicer contaminated sandwiches with salmonella, sending
19 to the hospital.
Eat Raw Oysters from Hood Canal in Washington State
By David Liu
Aug 25, 2007
- 1:44:37 PM Source of Article: http://foodconsumer.org/
Saturday Augugst 25 2007 (Foodconsumer.org) -- The Food and Drug Administration
Friday August 24 issued an advisory to warn consumers not to eat raw oysters
harvested from growing area 5 of the southern tip of Hood Canal in Washington
State due to a foodborne illness outbreak caused by Vibrio Parahaemolyticus
This is an extension of an FDA early warning, issued after the State of
Washington announced August 22 that a second growing area was closed due
to the risk of vibriosis and the state is urging the shellfish industry
to recall affected oysters. Early on August 10, the FDA already warned
consumers not to eat raw oysters from growing area 6 of Hood Canal.
The Washington State said it has closed commercial harvesting on additional
Hood Canal beaches from the Hamma Hamma River south to Sisters Point near
Consumers are advised that they should check with the stores where their
oysters were purchased to see if the oysters were harvested from the affected
According to the FDA, raw oysters from growing area 5 in Hood Canal from
July 31 through August 20, 2007 have resulted in at least six cases of
Vibriosis in Washington State.
The affected oysters were distributed to California, Colorado, Idaho,
New York, Oregon, Utah, Washington state, and British Columbia ( Canada),
the FDA said in its advisory.
Vibriosis is caused by Vibrio parahaemolyticus bacteria, which can be
found occasionally in oysters in the summer. The bacteria wouldn't do
too much harm to most people, but in rare cases can it be life-threatening
to those with weakened immune systems. Symptoms including watery diarrhea,
often with abdominal cramping, nausea, vomiting, fever, and chills can
show up 24 hours of ingesting the bacteria and last a few days, according
to the FDA.
The Washington State Department
of Health (WSDH) August 3 announced the closure of shellfish beaches in
Mason County from Miller Creek (north of Hoodsport) south and east to
Sunset Beach and across to Stimson Creek. Closed were also Potlatch and
Twanoh state parks.
"Those with weakened immune
systems such as people affected by AIDS, chronic alcohol abuse, liver,
stomach, or blood disorder, cancer, diabetes, or kidney disease should
always avoid raw oysters, regardless of where they are harvested,"
the FDA said in its early advisory.
The WSDH says in its August 3
press release "The best way to prevent this illness is to cook your
oysters during the warm summer months." The Vibrio bacteria can be
killed when oysters are cooked at 145 F. The FDA offers restaurants and
other foodservice establishments detailed advice, cited as follows, on how
to purchase and cook oysters to prevent Vibriosis.
In the Shell:
Purchase oysters with the shells closed
Throw away any oysters with shells already opened.
Never allow raw seafood to come into contact with cooked food.
Boil or steam the oysters:
Boil oysters until the shells open. Once shells open, boil for an additional
three to five
To steam add oysters to water that is already steaming and cook live oysters
until the shells open, once open steam for another four to nine minutes.
Use smaller pots to boil or steam oysters. Using larger pots, or cooking
too many oysters at one time,
Discard any oysters that do not open during cooking.
Never allow raw seafood to come into contact with cooked food.
Cook the oysters in one of the following ways:
Boil or simmer shucked oysters for at least three minutes or until the
Fry at 375¡Æ F for at least three minutes.
Broil three inches from heat for three minutes.
Bake at 450¡Æ F for 10 minutes.
Some consumers eat uncooked oysters, believing the nutrients may be maximally
preserved that way. Some believe oysters boost sexuality in males because
of high levels of zinc, which is important to the male reproduction system.
sues Taco Bell for libel over E. coli outbreak
Source of Article: http://www.freshplaza.com/news_detail.asp?id=6528
California farm that grew the green onions that were first linked to and
then cleared in last year's E. coli outbreak has filed a libel lawsuit
against Taco Bell Corp.
Boskovich Farms, Inc. filed the lawsuit last week in Orange County Superior
Court, alleging Taco Bell continued to link its green onions to the December
outbreak that sickened more than 70 people in the Northeast despite knowing
the produce was not contaminated.
"Taco Bell engaged in an irresponsible and intentional crusade to
save its own brand at the expense of an innocent supplier," Thomas
Girardi, an attorney for Oxnard-based Boskovich Farms, told the Los Angeles
The false connection between the farm and the fast food chain's E. coli
problem has cost Boskovich "millions of dollars of business,"
He declined to specify the loss. The lawsuit seeks unspecified damages.
Taco Bell, which is based in Irvine, said in a statement Wednesday that
it acted responsibly and was only trying to keep the public informed of
"We believed green onions may have been the source based on the presumptive
positive testing, so we immediately removed them from our products to
put public safety first," the statement said. "We later learned
they were not the source of the E. coli outbreak."
The incident cost Taco Bell $20 million in operating profit. The company
sells more than $6 billion annually at its 5,800 U.S. restaurants.
The lawsuit alleges Taco Bell officials probably knew by Dec. 9 and certainly
by Dec. 11 that tests for E. coli in the green onions were negative. The
company and FDA officials said Dec. 11 that the green onions were not
the source of the disease, and Taco Bell posted a press release Dec. 13
on its Web site that said lettuce appeared to be the most probable source
of the outbreak, according to the suit.
On Dec. 13, however, Taco Bell President Greg Creed published an open
letter in national newspapers stating that "all Taco Bell ingredients
have come back negative for E. coli ¡¦ with the possible exception of green
onions, which we removed from all 5,800 restaurants on December 6,"
the lawsuit said.
Creed also said Taco Bell would no longer include green onions as a food
ingredient. The lawsuit noted that lettuce remains in about 70 percent
of Taco Bell's food selections.
Boskovich Farms had about 55 acres of green onions when the outbreak occurred.
Now, it has no plans to replant the green onions in those fields as a
result of the product's declining sales since the outbreak.
neckties help reduce the spread of infectious diseases
Source of Article: http://www.nanowerk.com/news/newsid=2404.php
(Nanowerk News) Today's Nanowerk Spotlight is heavy stuff, so to help
your brain cells recover, here's a news item on a lighter note:
April Strider, co-founder of SafeSmart, Inc., created the SafetyTies antimicrobial
neckties with the goal of reducing the spread of infectious disease and
foodborne illnesses in healthcare, hospitality and foodservice settings.
Now independent testing performed at BCS Laboratories, Inc. in Gainesville,
Fla. proves that Strider's ties live up to those expectations.
Although neckties promote an image of competence and professionalism in
both the healthcare and hospitality industries, it is extremely easy for
the ties to come into contact with food, patients or hospital bedding,
thereby picking up infectious bacteria. In fact, a study presented by
Dr. Steven Nurkin at the American Society for Microbiology's May 2004
conference found that doctors' neckties were eight times more likely to
carry bacteria and spread infections than ties worn by hospital workers
who did not have contact with patients.
When BCS submitted SafetyTies to microbiological challenge experiments,
the ties' nanotechnology-treated material repelled bacterial contamination.
In the tests, SafetyTies inoculated with E. coli and Salmonella showed
a greater than 99.99 percent reduction in bacterial growth, as compared
to regular 100% silk neckties.
SafetyTies also underwent a bacterial challenge with gram-positive bacilli.
The ties' nano-treated silk fibers repelled 98 percent of methicillin-resistant
Staphylococcus aureus and 99.5 percent of vancomycin-resistant enterococci,
both hospital-associated infections.
The Nurkin study found that one in four neckties worn by hospital doctors
carried Staphylococcus aureus. One in eight harbored hospital-acquired
bacteria, such as Klebsiella pneumonia, Pseudomonas aeruginosa and Acinetobacter
baumannii, and 47.6 percent harbored potential pathogens.
According to hospitalinfection.org, infections contracted in hospitals
are the fourth largest killer in America. Every year, two million patients
contract infections in hospitals and an estimated 103,000 die. "This
is not a minor issue," said Strider.
"The spread of contamination is also prevalent in the foodservice
and hospitality industries," said Strider. "The CDC estimates
that foodborne diseases cause approximately 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths in the United States each year. Neckties
tend to be an overlooked vector in the effort to protect patients, guests
or employees. The anti-microbial properties of SafetyTies address that
While SafetyTies are of great benefit to individuals in the healthcare
and hospitality industry, the neckties also have a broad appeal to the
general public, in particular for their stain-resistance and water repellency.
"We have found SafetyTies appeal to a wide range of professions,
from educators to business professionals; most people really appreciate
having an all-around more durable, longer-lasting necktie," said
SafetyTies neckties are 100 percent silk, are stain- and wrinkle-resistant,
can be dry cleaned and repel liquids like coffee, water and wine. Testing
also showed that SafetyTies are completely safe for wearers, because the
nanotechnology coating stays on the necktie instead of transferring to
any other surfaces.
won't stop the deadly E. coli
By Dennis T. Avery
web posted August 27, 2007 Source of Article: http://www.enterstageright.com/
Mr. Will Daniels oversees food safety at Earthbound Farm in Salinas, CA?the
company that last year grew and packaged the bagged spinach that killed
three people, including a 2-year-old boy, due to contamination with E.
coli 0157 bacteria. The spinach also sickened at least 200 other people,
many with serious kidney failure.
"We thought we were the best, but clearly that wasn't enough,"
After the tragedy, Earthbound Farms hired a food safety microbiologist,
who immediately told his new bosses that they were kidding themselves
if they thought it wouldn't happen again.
"Another bullet is coming your way," he warned. "Will the
processing eliminate the [bacterial] hazard? The answer for this industry
is no. You can reduce; you cannot eliminate."
Earthbound has nevertheless put in place the most aggressive testing and
safety program in the industry. All its greens are now tested for pathogens
twice?on arrival from the field and again when the packaged products come
off the processing lines. The testing has confirmed the fears: some of
the produce is still contaminated.
"We're not going to rest
until we explore every possible safety improvement," says Daniels.
The problem is that neither
farmers nor the federal government are doing all they could to stop the
deadly E. coli from poisoning customers. Electronic irradiation could
destroy 99.999 percent of the dangerous bacteria, effectively eliminating
the E. coli danger. Irradiation simultaneously kills the spoilage bacteria,
keeping the produce fresher longer.
Irradiation is now being used widely to protect hamburger from the E.
coli dangers, with a major irradiation plant in Sioux City, Iowa. Irradiation
is even more important for lettuce and spinach, because we most often
eat them raw. But the Food and Drug Administration has been sitting on
a petition to permit irradiation of leafy greens for eight years. They're
afraid if they give approval, the food-scare activists will howl with
rage. Never mind the kid who died and a hundred people with kidney failure.
We want our food to be politically correct even more than we want it safe.
Nor are organic farmers protecting their customers. The Earthbound field
on which the contaminated spinach was grown was managed organically, in
transition to organic certification, under lease to a company co-owned
by Earthbound. Composted manure may have been used to provide the Earthbound
crops with nitrogen. Composting can kill bacteria, but its safety can't
On the other hand, E. coli bacteria with the same signature were found
in a nearby free range cattle herd, and wild pigs were moving through
the area. We can't defend open fields from bacteria that are everywhere?but,
with irradiation, we could kill the bacteria that actually get into our
The mega-bucks food scare industry, of course, is against irradiation.
They demand "more natural" food production and less processing.
Crumbling under pressure, the major grocery store Safeway has just announced
it will no longer market meat packaged with carbon monoxide gas even though
it keeps meat fresher, longer, in the consumer's refrigerator, thereby
providing an extra safety margin. In other words, the food industry is
being forced by food-fear rhetoric to abandon technologies that benefit
How many people will have to die? When will we realize?again?that Mother
Nature is a harsh mistress, unleashing deadly viruses and proliferating
bacteria along with her sunlight and rain. Survival of the fittest is
Humans used to consider that our ability to think was part of our survival
equipment. Now it seems we rely on dumb luck. Poor little child. Poor
grieving parents. Poor FDA?
Dennis T. Avery is a senior fellow for Hudson Institute in Washington,
DC and the Director for Center for Global Food Issues. He was formerly
a senior analyst for the Department of State. Readers may write him at
Post Office Box 202, Churchville, VA 24421.
The Raw Milk
Controversy: Natural Isn't Always Better
By Michael D. Shaw
Just when you think a topic
has disappeared from the news cycle, it pops right back in. Mark Nolt,
a Cumberland County, Pennsylvania dairy farmer, was recently accused by
state officials of selling raw milk illegally. The state departments of
Agriculture and Health confiscated more than $25,000 worth of equipment
and products from Nolt, who refuses to obtain the required permit, and
is in violation of a court order. Pennsylvania currently has more than
70 businesses with permits to sell raw milk, according to the state Department
of Agriculture. (Michael D. Shaw, Contributing Columnist - HealthNewsDigest.com)
In June of this year, state
officials ordered Nolt to stop selling raw milk after testing determined
that three samples of milk from his farm showed unacceptable levels of
Speaking like someone who stepped
out of a time warp, Nolt said he won't sign the permit and resents giving
the state the ability to shut his farm down?something he claims the permit
could allow if inspectors don't like what they find.
So-called raw milk is simply
milk as it comes directly out of the cow, in its natural and unpasteurized
state. Pasteurization?named in honor of Louis Pasteur?as now practiced
requires heating the milk for 15 seconds at 161 ¡ÆF (71.7 ¡ÆC). The process
kills pathogens, as well as most of the bacteria that could cause spoilage.
The process conditions are based on the parameters necessary to kill Mycobacterium
Safety and Quality Related Job Openings
Quality Assurance Technician - Frozen Specialties,
Inc. ? West Haven, CT
Food Safety Sara Lee Downer¡¯s Grove, IL
Quality Assurance Supervisor (night shift) - The Honickman Group - Baltimore,
Food Safety Specialist - America's Second Harvest - Chicago, IL
Manager Public Health & Safety - Holland America Line Seattle, WA
Instrumentation Chemistry, Supervisor Northland Laboratories Northbrook,
QUALITY ASSURANCE Manager - Avendra, LLC - Dallas/Ft Worth or Houston,
Food Safety and Quality Related Job Openings
Scares and Canned Pineapples
Source of Article: http://www.foodingredientsfirst.com/
24/08/07 Almost weekly, there are new health or contaminant scares in
the food industry. Toxicologist Prof Mike Stewart, who currently works
for SA's Department of Health, recently addressed a meeting of the SA
Assoc for Food Science and Technology (SAAFoST) on "Food contaminants,
what we should be measuring, how and why".
A major part of his address pointed out that there are valid and credible
contaminant scares - for instance aflatoxin is a very serious contaminant.
However, they are many less
credible ones, for instance:
* "Aluminium pots cause Alkzheimers disease" - which has been
* "Acrylamide causes cancer in humans" - which has nowhere been
shown, although the incidence of tumour among rats in laboratory trials
has been higher.
* Likewise for Sudan Red, no human cancer case has been attributable to
* Cadmium (at the centre of the recent SA canned pineapple debacle) -
"in order to get the same amount of cadmium from pineapples as from
one cigarette, one would need to eat 4kg of pineapples ... Yet the pineapple
industry was decimated in SA because someone measured cadmium."
The problem, he said, traces
back to imported zinc sulphate being used as a fertilizer, which always
occurs with cadmium.
On the question of why then
the permitted limits for these so-called contaminants are set so low in
government regulations, he said that this was apparently because:
* They can be detected as that
these low levels with modern equipment
* Different regulatory agencies agencies copy each other.
* Of vested interests - for instance, laboratories do many more tests
with stricter permitted limits.
He said that SA National Accreditation
System (SANAS) accredits laboratories, but the government's forensic laboratories
in SA are not yet accredited.
Understaffing was a problem
- the laboratories of the Department of Health, for instance, had a total
of five analysts, compared to scores of analysts for one laboratory company
All that SANAS accreditation
means, he said, is that "the paperwork is in order and current and
that there is traceability in the system". But if an analyst is in
a hurry on a Friday, the result may still not be correct (as was apparently
the case for the company which tested for Sudan Red for the Sunday Times
International Conference for Food Safety and Quality (Nov.
6-7, 2007), South San Francisco Convention Center
1st International Conference for Food Safety and Quality
(Nov. 7-8, 2006)
Major Topic: Current Detection Methods for Microbiological/Chemical Hazards
for Food Safety/Quality
Safety Initiative Seeks to Prevent Food Poisoning
Date Published: Thursday, August 23rd, 2007
Source of Article: http://www.newsinferno.com/archives/1744
The Tomato Safety Initiative launched this summer by the Food & Drug
Administration (FDA) is looking for ways to prevent food borne illnesses
associated with fresh tomatoes. The FDA started the program in Virginia
this summer and will move it to Florida in the fall. The Tomato Safety
Initiative will serve two purposes, said an FDA press release. First,
investigators will look for farming and packing practices that could encourage
bacterial contamination. Then, the program will try to find ways to improve
The FDA says that since 1998, fresh and fresh-cut tomatoes have been linked
to 1,840 cases of food poisoning. Most of the outbreaks were traced to
tomatoes grown in Virginia and Florida. Just last year, contaminated fresh
tomatoes served in restaurants were the cause of a Salmonella outbreak
that sickened dozens of people in 21 states. The outbreak made at least
183 people ill. There were no reports of deaths, although 22 people were
hospitalized. Another outbreak of Salmonella in 2004 that sickened more
than 400 people was linked to tomatoes sold in Sheetz convenience stores.
The Tomato Safety Initiative is part of the FDA¡¯s Produce Safety Action
Plan. It is a collaborative effort between the agency, and state health
and agriculture departments. Several universities and members of the produce
industry will take part in the program. As part of the initiative, experts
will visit farms and packing facilities and evaluate irrigation water,
wells, procedures for mixing chemicals, drought and flooding events, and
animal proximity to growing fields. Research will take an especially hard
look at both water and animals near fields. Farm animals like cattle,
and even wild animals like birds or reptiles, can deposit waste on or
near tomato fields. Animal waste can runoff into water supplies and the
contaminated water can carry bacteria into fields.
The FDA said that the Tomato
Safety Initiative investigators just completed field visits of more than
50 Virginia farms and packing facilities. Now, they will begin analyzing
the data from those visits to see what practices might be encouraging
contamination of tomatoes by bacteria like E. coli and Salmonella. Once
such patterns have been identified, the FDA says it will be able to improve
policies governing tomato growers and provide better guidance on preventing
In addition to surveying farms
and packing facilities, the FDA says other components of the initiative
will include outreach and education to the industry; promoting research
on tomato safety; improving communication with the public in the event
of an outbreak of illness related to tomatoes; and building collaborative
relationships with other state and local health officials to improve disease
prevention, detection and outbreak response.
$5.5 million on fresh produce research
Source of Article: http://www.ift.org/news_bin/news/news_home.shtml
8/21/2007-USDA announced that it is furthering its research on the safety
of fresh produce. Nearly $5.5 million will support collaborative research
to identify risk factors and preventive measures for E. coli O157:H7 contamination
in fresh produce.
USDA's Agricultural Research Service (ARS) and Cooperative State Research,
Education, and Extension Service (CSRES) are providing the funding to
ARS researcher Rob Mandrell and his collaborators at the University of
California to continue their research in the Central Valley of California.
Over the next three years ARS will contribute $5 million and CSREES will
contribute $470,999. In 2006, CSREES awarded Mandrell and colleague Robert
Atwill at University of California-Davis $1.2 million to do research in
the Salinas Valley.
Mandrell will address where
E. coli O157:H7 originates, how it survives on the plant, and what factors
lead to an increase in produce-related outbreaks. Potential risk factors
include animals, land practices, packing and processing processes and
Additionally, the project will
feature workshops and publications to educate the animal operators, natural
resource managers and the public about animal diseases that can be transferred
to humans, how animal waste can contaminate water sources, and beneficial
management practices for maintaining and improving water runoff quality.
Outbreaks of E. coli O157:H7
illness associated with fresh lettuce or spinach have been associated
with pre-harvest contamination.
Keep it dry
when killing Listeria
Source of Article: http://www.ift.org/news_bin/news/news_home.shtml
8/28/2007-Killing the dangerous Listeria monocytogenes bacteria that cause
foodborne illness can leave behind some waste product that enables the
surviving bacteria to come back even stronger. Michael Johnson¡¯s Food
Safety Consortium research team at the University of Arkansas Division
of Agriculture has examined what keeps these bacteria going and what it
takes to bring them down.
"The question is how do
these cells survive when there¡¯s nothing for them to live on," said
Johnson, a food science professor. "One of the presumptions is that
they¡¯re living on some of the breakdown products of the cells in the population
that die. That¡¯s supported by the results that the cells sitting in the
original waste material survive better than do those which have their
buffer changed every four days."
Bwalya Lungu, one of Johnson¡¯s
doctoral students, explored the issue in a paper she presented in May
at the American Society for Microbiology conference in Toronto. She examined
the survival of L. monocytogenes bacteria after 28 days and found that
even after significant numbers of the pathogen cells are eliminated, those
that survived appeared to do so because they make efficient use of the
dead cells¡¯ waste. Also, Johnson noted, the cells go into a suspended
state of animation and are not actively metabolizing.
The cells that die first leave
behind the waste products that somehow enable survivors to hang on longer.
If more waste nutrients can be eliminated up front, the remaining cells
have less opportunity to find something on which to live.
For food processors, the situation
points to the need for diligent efforts at sanitation. If, for example
in a worst-case scenario, a space has about 10 million L. monocytogenes
cells, then eliminating 90 percent of them would seem to be quite an accomplishment.
However, that still leaves behind 1 million cells, enough to seek out
some nutrients to ensure their own survival before they go on to do some
The FDA has declared a zero-tolerance
policy on the presence of L. monocytogenes in ready-to-eat foods such
as ice cream or deli meat and poultry items.
The researchers¡¯ findings about
the durability of L. monocytogenes are based on results of work in the
laboratory, but they are applicable to the situation that food processing
plants face daily, Johnson noted.
"We can¡¯t say explicitly,
but if the bacteria can survive like this in liquid then it¡¯s less of
a mystery how they also can survive when they get airborne," he said.
"In food processing plants,
when people thoroughly clean down the equipment the floor drains are places
without a lot of nutrients left. But there¡¯s still potential for a little
residue there. Bottom line: It¡¯s very hard to reduce Listeria in plants
when you have sanitation programs that leave surfaces wet. Keep it dry
after you clean."
extends beverage shelf life
By George Reynolds
Source of Article: http://www.foodproductiondaily-usa.com
8/28/2007 - An aseptic dispensing tap now allows a flexible packaging
material to be used to store beverages and liquid foods without refrigeration,
the manufacturer claims.
Manufactures are looking for new ways to improve the safety and quality
of their products, while extending shelf life. Moreover, increased shelf
life extends the reach of manufacturers as the packaged products can be
shipped over greater distances.
International Dispensing Corporation (IDC) claims the aseptic tap, called
the Answer, has been added to its packaging platform, Multiserve SafePak,
to allow liquids to be dispensed repeatedly and safety.
Multiserve SafePaks enable shelf-stable liquids in large-format packages,
while the Answer's dispensing technology prevents microorganisms and oxygen
from compromising product safety, nutritional value, and taste - even
during unrefrigerated, repeated use, the company claims.
Greg Abbott said the Answer keeps products shelf-stable from the first
serving to the last.
"Consumers can now trust that brands served in Multiserve SafePaks
will taste great and stay fresh for weeks without refrigeration or preservatives,"
he said. "We are currently in confidential, advanced discussions
with a number of domestic and multinational companies, who recognize the
enormous potential of the Answer and the Multiserve SafePak."
Another advantage of the packaging
platform is the convenience, as liquids can potentially be dispensed from
heavy containers at a touch of a button, claims the company.
Manufactures could use the
technology to attract customers with limited dexterity and those people
on the go.
The Answer is manufactured
from an advanced polymer-blend that prevents microorganisms, oxygen, or
odors to enter the system, the manufacturer claims.
In tests, the nozzle was swabbed
with cocktail of microorganisms, including Listeria monocytogenes, Salmonella,
and E. coli at a level of danger unlikely to occur in real life, but the
Multiserve SafePaks with the Answer survived for a minimum of 23 days
of repeated use, IDC claims.
The Food and Drug Administration
(FDA) has tested and certified the Answer. Recently, IEH Laboratories
and Consulting Group, specialists in sterility testing, concluded that
The Answer could maintain sterility indefinitely, after repeated dispensing,
in ambient temperatures, IDC claims.
SaniGuard Antimicrobial Fogger, an Effective Weapon Against Contamination
Source of Article: http://news.thomasnet.com/fullstory/528347/124
DEDHAM, Mass. - AliMed¢ç inc., a leading innovator, manufacturer, and distributor
of an extensive range of patient care, rehabilitation, ergonomic, and
OR products, announces the release of an area-fogging antimicrobial product
that simply and actively decontaminates rooms, common areas, vehicles,
and any space contaminated with a variety of bacteria and viruses. Ideal
for healthcare facility use, this fogger boasts an effective kill rate
of 99.9% on contact against Hepatitis B, MRSA, Influenza (A/Brazil and
A/PR), Herpes Simplex, Rubella, Vaccinia, Salmonella, E. coli, and a range
of other viruses, bacteria, and fungi that are common in such facilities.
Moreover, it is EPA registered and meets the requirements for use in food
preparation areas (FDA CFR 178.101).
Unlike other sanitizers, this
fogger's delayed release function allows you to set it in an unattended
room where it will fill the air with an active, dry-on-contact antimicrobial
agent. The sanitized area can be used again in fifteen minutes without
any lingering wetness or odor. The fogger does not require special storage,
handling equipment, or protective clothing, and no potable water rinse
is necessary. The cans have a 24-month shelf life and can be deployed
This is the ideal product for
keeping facilities, offices, vehicles, and animal containment areas germ-free
simply, cost effectively, and in a manner safe for humans. Available in
3-oz. and 8-oz. can sizes in case lots of 12.
for Single Step Enrichment Listeria Test
source from: rapidmicrobiology.com
BioControl Systems, Inc., has received AOAC Performance Tested Method
approval for its new Assurance GDS¢â for Listeria spp. assay (No. 070701).
BioControl has become one of the first manufacturers to complete AOAC
Research Institute¡¯s new Performance Tested Method program which was recently
redesigned and harmonized with the AOAC Official Method of Analysis validation
Assurance GDS for Listeria
spp. was found to be equivalent to or better than the reference culture
methods for both food and environmental samples. Assurance GDS for Listeria
spp. provides 24 hour results for all species of Listeria (including L.
grayi and L. murayi).
"The utilization of IMS-based
sample preparation procedures combined with our advanced probe-based molecular
detection technology enables GDS to provide an unprecedented level of
speed, ease-of-use and accuracy in pathogen detection", explains
Phil Feldsine, CEO. "In fact, Assurance GDS is the first DNA-based
system capable of providing results for all major pathogens, Salmonella;
E. coli O157:H7; Listeria monocytogenes; and Listeria spp. in 24 hours
or less", says Feldsine.
In addition to faster results,
Assurance GDS for Listeria spp. employs a simple a single step enrichment
procedure that does not require proprietary media. "The combination
of 24 hour Listeria results and a simple cost effective enrichment protocol
provides customers with dramatic benefits", states Anita Kressner,
Director of Sales and Marketing. "Many labs have already reported
that the reduction in hands-on time and labor associated with a single-step
enrichment protocol has produced significant cost savings", relates
In addition to Listeria spp.,
the Assurance GDS system includes assays for E coli O157:H7 (AOAC Official
Method 2005.04), Shiga Toxin Genes (AOAC Official Method 2005.05), Salmonella
(AOAC Performance Tested Method 050602) and Listeria monocytogenes (AOAC
approval pending). BioControl has been a recognized leader in the development
of innovative rapid microbiological tests for the food industry since
1985. They offer an extensive line of proprietary, rapid tests for pathogen
detection, quality control, and hygiene monitoring. For more information
contact BioControl at 425.603.1123.
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