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Quality Assurance Manager - Bronx, NY
05/19. Acct Mgr, Produce Food Safety Services - Monterey, CA
05/19. Consumer Safety Inspector - Pawtucket, RI
05/19. Auditor, Produce Food Safety - Watsonville, CA
05/19. Group Manager Food Safety - Minneapolis, MN
05/19. SANITATION FOOD SAFETY RESOURCE -Lancaster, PA
QA - Food Manufacturing - OH-Cleveland
05/16. Sr. QA Mgr Microbiology and Food Safety - Arden Hills, MN
05/16. PLANT QUALITY & FOOD SAFETY MANAGER - Battle Creek, MI
QC Microbiology Lab Assistant - Gig Harbor, WA
05/15. DIRECTOR, FOOD SAFETY - CA-Central Coast
05/15. Shellfish Specialist - Salem, OR
05/15. Quality Management Specialist - Food Safety - GA-Atlanta
05/15. Food Safety QA Coach - Oklahoma
Safety Practices in Doubt: Food & Health Survey Highlights a Potentially
Dangerous New ¡°Diet Disconnect¡±
Source of Article:
The International Food Information Council (IFIC) Foundation announces
the third annual "Food & Health Survey," which takes an
extensive look at what Americans are doing regarding their eating and
health habits. The gap between Americans¡¯ desire to do what¡¯s best when
it comes to eating and what they actually do is going to take some time
Washington, DC (Vocus/PRWEB ) May 14, 2008 -- More than three-quarters
of Americans (82 percent) say they are confident in their ability to safely
prepare food, yet many report not following simple procedures to reduce
the spread of bacteria in their kitchen or ensure safe cooking temperatures.
In particular, less than half of Americans (48 percent) report using separate
cutting boards for raw meat or poultry and produce, and even fewer Americans
(29 percent) say they use a meat thermometer.
These findings are part of an extensive look at what Americans are doing
regarding their eating and health habits in the third annual "Food
& Health Survey" conducted by the International Food Information
Council (IFIC) Foundation. The survey of 1,000 American adults was conducted
over a two and a half-week period in February and March of 2008.
The contradiction or ¡°disconnect¡± between consumers¡¯ beliefs and their
own behavior toward safe food preparation is among seven overall ¡°diet
disconnects¡± identified in the survey over the past two years.
¡°The gap between Americans¡¯ desire to do what¡¯s best when it comes to
eating and what they actually do is going to take some time to bridge,¡±
said Susan Borra, IFIC Foundation President and registered dietitian.
¡°A new question this year found that almost half of Americans think health
information is ¡®confusing and conflicting,¡¯ which means there¡¯s a lot
of work to do to break through the food information clutter out there
and make nutrition advice practical.¡±
This year¡¯s new questions surrounding food safety included both general
cooking and microwave cooking practices. Most Americans (92 percent) report
washing their hands with soap and water when preparing food, and nearly
as many (79 percent) say they store leftovers within two hours of serving.
However, few Americans (15 percent) report checking the wattage on their
microwaves, and even fewer (seven percent) say they use a meat thermometer
when using their microwave.
¡°Consumers are a lot more confident about their ability to safely prepare
food than they ought to be, based on what we learned," said Danielle
Schor, Senior Vice President of Food Safety for the IFIC Foundation and
registered dietitian. ¡°We still have a long way to go to educate the public
about the basics such as avoiding cross contamination and cooking to proper
$275M To Ensure Safety of Imported Medical Devices, Drugs, Food
Source of Article: http://www.kaisernetwork.org/
FDA Commissioner Andrew von Eschenbach in a May 5 letter to Congress requested
an additional $275 million in funding to ensure the safety of imported
food, prescription drugs and medical devices, the New York Times reports.
According to the Times, von Eschenbach was responding to a May 1 letter
from Sen. Arlen Specter (R-Pa.), a member of the Senate Appropriations
Subcommittee on Agriculture, Rural Development, FDA and Related Agencies,
requesting information on the amount of additional funding FDA would need
"to protect the public's health." In that letter, Specter wrote
by hand in the margin, "Andy, I know the situation is extreme. I
want to get you financial help now," the Times reports.
Von Eschenbach wrote that FDA could absorb an additional $275 million
within the next few months. Von Eschenbach last month at a Senate hearing
said he did not think the agency would in one year be able to absorb $375
million in additional funding included in FDA's 2009 allocated budget.
The letter also outlined the expenses for a number of planned initiatives,
such as opening new agency offices abroad, increasing the number of inspections
and establishing new databases to track drug hazards. According to the
Times, von Eschenbach's funding request "mirrors" a measure
introduced by appropriations subcommittee chair Sen. Herb Kohl (D-Wis.)
last week as part of an emergency supplemental spending bill for the Iraq
war (Harris, New York Times, 5/14). Kohl's measure included $275 million
for FDA -- $125 million for food safety; $100 million for medication and
medical device safety; $40 million to modernize FDA science and the agency
work force; and $10 million to upgrade FDA facilities and laboratories
(Kaiser Daily Health Policy Report, 5/.
In his letter, von Eschenbach wrote that he was offering the spending
plan "without regard to the competing priorities that the agency,
the president and their advisers must consider as budget submissions to
the Congress are developed." According to the Times, the letter request
"surprised agency observers" and could be a "sign of the
president's waning influence" in the final months of his term. William
Hubbard, a former deputy FDA commissioner, said, "In 30 years at
the agency, I never saw anything like this happen before."
FDA spokesperson Julie Zawisza said, "These resources will accelerate
the changes required for FDA to protect and promote the health of all
Americans in a rapidly changing world that poses new, emerging threats
to the safety of food and medical products."
Caroline Smith DeWaal, food safety director for the Center for Science
in the Public Interest, said, "We are one step closer to an FDA that
has the resources to serve the needs of American consumers."
House Energy and Commerce Committee Chair John Dingell (D-Mich.), who
has proposed drug safety draft legislation, said he was curious about
"why the commissioner is beginning to finally recognize what has
been painfully obvious to everyone else" (New York Times, 5/14).
Stevia Established Cargill, Coke
Source of Article: http://www.foodingredientsfirst.com/
May 16,2008-Rebiana is the first consistent, high-purity sweetener composed
of rebaudioside A, the best-tasting part of the stevia leaf. Beginning
in 2004, Cargill commissioned a rigorous safety evaluation program for
rebiana in consultation with leading scientists.
16/05/08 In response to strong consumer demand for a natural, zero-calorie
way to sweeten foods and beverages, Cargill today introduced TRUVIA brand
natural sweetener, a great-tasting, zero-calorie sweetener made from rebiana,
the best-tasting part of the stevia leaf. TRUVIA natural sweetener will
provide consumers with a new, natural way to reduce calories in their
diet while still enjoying sweet-tasting foods and beverages.
¡°TRUVIA natural sweetener is a breakthrough new ingredient. This is a
significant milestone for Cargill's emerging zero calorie sweetener business
with application across food, beverage and tabletop products. We have
spent more than two years validating the consumer demand for this new
sweetener. Soon consumers will recognize TRUVIA for quality and great
taste, delivering the first natural, zero calorie sweetness people have
been asking for,¡± said Marcelo Montero, president, Cargill Health &
The move comes as research published electronically in the peer-reviewed
scientific journal Food and Chemical Toxicology clearly establishes the
safety of rebiana (common or usual name for high-purity Rebaudioside A
from stevia) for general use to sweeten foods and beverages, according
to experts at Cargill and The Coca-Cola Company.
Rebiana is the first consistent, high-purity sweetener composed of rebaudioside
A, the best-tasting part of the stevia leaf. Beginning in 2004, Cargill
commissioned a rigorous safety evaluation program for rebiana in consultation
with leading scientists.
Cargill, in partnership with The Coca-Cola Company, has developed rebiana
as a natural, zero-calorie ingredient which will be marketed by Cargill
under the brand name TRUVIA.
"These newly published data complement the body of existing scientific
research on steviol glycosides, the sweet components of the stevia leaf,"
said Leslie Curry, regulatory and scientific affairs director, Cargill
Food and Ingredient Systems. "The rebiana research program affirmed
positive safety data from earlier studies on purified steviol glycosides
and addressed unresolved questions resulting from studies with crude stevia
¡°TRUVIA natural sweetener was developed to meet the strong consumer demand
for a natural, zero calorie way to sweeten foods and beverages. Rebiana
provides a new great tasting alternative that meets that demand,¡± said
Zanna McFerson, business director for Cargill Health and Nutrition. ¡°The
results of this research program pave the way to bring this long sought
after sweetener to U.S. consumers.¡± Although stevia today is sold in the
U.S. as a dietary supplement, rebiana will be the first available sweetener
for foods and beverages that has been purified from the stevia plant.
Unlike many existing stevia products, which generally contain crude extracts
of the plant, rebiana is a fully-characterized product that is consistent
in quality and contains only the best-tasting components of the stevia
leaf. ¡°We are pleased that these studies have proved definitively that
rebiana is safe,¡± said Dr. Rhona Applebaum, vice president and chief scientific
and regulatory officer of The Coca-Cola Company. The rebiana safety evaluation
program included metabolism and pharmacokinetic studies, general and multi-generational
safety studies, intake studies and human studies. Cargill sponsored the
studies to affirm earlier safety findings for purified steviol glycosides,
and to confirm that rebiana is broken down by the body in the same way
as stevioside, which has been studied extensively. Rebaudioside A . the
main component of rebiana is nearly identical in chemical structure to
stevioside. In safety studies, daily consumption of rebiana equivalent
to a 150-lb person drinking between 1,000 and 2,000 8-ounce servings of
rebiana-sweetened beverage had no negative effects on the general health,
reproduction, growth or development of adults or their offspring.
In clinical studies, daily consumption of 1,000 mg rebiana . equivalent
to consuming 29 packets of sweetener or drinking approximately eight 8-ounce
servings of a rebiana-sweetened beverage every day for 4 or 16 weeks .
had no effect on blood pressure in healthy subjects with normal or low-normal
blood pressure; or on blood sugar control in subjects with type 2 diabetes.
The stevia plant has been grown, harvested and used in South America to
sweeten foods and beverages for more than 200 years. The plant was discovered
by the Guarani natives of Paraguay who used its leaves to sweeten drinks.
In 1931, two French food-researchers isolated the sweet components of
the stevia leaf. Consumers in Japan have been using stevia commercially
for more than three decades, and today, stevia represents 40 percent of
the country¡¯s low- or zero-calorie sweetener market. Because rebiana begins
with a leaf, supply is contingent upon the strength of the stevia crop.
Over many years, Cargill has built a strong and consistent stevia supply
chain in anticipation of launching TRUVIA¢â natural sweetener, and has
a dedicated staff on the ground and partner companies in key regions around
the world supervising production and ensuring good stewardship of land
and water. Today, one stevia plant yields enough rebiana for 30 six-ounce
cups of coffee.
E. coli concerns
prompt recall of beef sold at defense commissaries
By Ann Bagel Storck on 5/19/2008 for Meatingplace.com
The Defense Commissary Agency (DeCA) announced last week the voluntary
recall of packages of 85 percent lean ground beef product purchased at
10 commissaries between May 1 and May 14, because of possible E. coli
O157:H7 contamination. The recall likely involves no more than 10,000
pounds of product, a DeCA official told Meatingplace.com. The commissaries
are Great Lakes, Ill.; Fort McCoy, Wis.; Bolling Air Force Base, D.C.;
Carlisle Barracks, Pa.; Fort Monmouth, N.J.; Naval Air Engineering Station
Lakehurst, N.J.; Naval Submarine Base New London, Conn.; Tobyhanna Army
Depot, Pa.; Fort Carson, Colo.; and Fort Leavenworth, Kan. Commissary
customers who purchased 85 percent lean ground beef product at any of
these commissaries May 1 through May 14 should stop consuming it, DeCA
said. They can return the product or throw it away and bring their receipt
to any DeCA commissary for a full refund.
The recall was prompted by microbial test results conducted by the Department
of Defense Veterinary Food Analysis and Diagnostic Laboratory on beef
sent by a supplier to the commissaries involved in the action, said DeCA
food safety officials.
05/19. 'Chef cards' to help allergy sufferers when eating out
05/19. USDA Offers Food Safety Tips for a Successful Summer
05/19. E. coli concerns prompt recall
of beef sold at defense commisaries
05/19. More Clues to Cancer Found
05/19. Modified cattle feed may
prevent mad cow disease
05/19. Washington: Bacteria warning
issued for oyster eaters
05/19. Missouri: Warning Against
Consuming Raw Milk Products
05/19. Debate rages over safety
of BPA in everyday plastics
05/19. FDB educates food sellers
on food safety
05/19. Two companies violate food
05/19. Shrimpers Ask for Regulation,
but Can FDA Help?
05/19. UK: Hygiene fines for four
Coventry food venues
05/19. PRSF Announces Ozone Gas
Air Unit for Food Safety
05/19. FDA Shuts Down Hope Food
05/19. Malta: Over 700 people suffered
food poisoning in 2007
05/19. Vietnam: Outlook takes a
look at food safety
05/19. Feta Cheese Combats Food
Pathogens - Naturally
05/19. A2 milk stands out from the
05/19. Politicians take a close
look at raw milk use in Franklin Co
05/16. FDA Shuts Down Seafood
Processing Company, Requires Products Be Recalled
05/16. Europe finds lycopene safe for foods
05/16. Safety of Stevia Established – Cargill, Coke
05/16. Cargill says studies confirm
rebiana [stevia] safety
05/16. GMA Releases Science Policy
Paper on Perchlorate
05/16. Mad cow settlement reached
05/16. Legal action over holiday
05/16. K-State researchers boost
beef jerky safety
05/16. National Pasteurized Eggs'
Sales Up 43 Percent in Last Quart
05/16. CDC warns of Salmonella risk
from dry pet food
05/16. Alberta consumers warned
about possible beef E. coli contami
05/16. E. coli concerns force recall
of ground meat sold in B.C.
05/16. Military recalls beef potentially
contaminated by E. coli
05/16. Braley told regulators of food-safety
05/16. Azerbaijan AgMinistry forecasts re-building of food safety
05/16. Food Safety Assured with
05/16. US Govt
urged to curb shrimp imports on food safety
05/16. Lifeway Foods Shutdown by FDA Over Manufacturing Violations
05/16. Japan: Family gives hospital
5 mil. yen for 'saving lives'
05/16. Japan Frozen Food Makers
Hit Hard by Poisoning Scare in FY07
issued on nicarbazin residues in chicken
05/15. Nitrate additives may protect
stomachs from ulcers
05/15. Commissioners call for food
05/15. Which came first, the gecko
or the egg?
05/15. Gecko in chicken egg may
be salmonella breakthrough
05/15. Salmonella Eradication Scheme
05/15. Produce Safety & Sec.
Int'l Announces New Ozone Product
05/15. Raw milk cheese life-threatening
05/15. Americans' Diet Disconnects
05/15. Studies Back Sweetener's
05/15. Aquentium Announces Ozone Research
05/15. Food Safety Assured with
05/15. Getting the lead out: lead
in venison prompts Idaho conferen
05/15. Malta: Food Safety Week 15-22
05/14. Register for a Pre-Annual
Meeting Short Course
05/14. Avoiding germs at home
05/14. FAAN Unveils Five Steps Forward
For Food Allergy
05/14. Climate change = 'killer
05/14. Councils slammed at final
05/14. Ireland: New study on food
05/14. Key Challenges and Issues
facing the Food Safety Products
05/14. FDA Requests $275M To Ensure Safety
05/14. Americans’ Food Safety Practices
05/14. UAR: Debate about food safety
best practices rages on
05/14. Conference Focuses on Food
05/14. Lawmaker: Nation's food system
05/14. Tokyo Governor Seeks Fast
Resolution of Chinese Food Poisoni
Outbreak Currnet News
05/19. UK: E.coli toddler recovering at home
Cause of food poisoning’ outbreak in Aksaray
Kwanza Sul - Four Die of Food Poisoning
Don't let kids near this playgound
05/16. India: 150
Workers Hospitalised After Lunch at N'Gud Factory
289 Pagoh IKBN Trainees Suffer Food Poisoning
05/16. Dry Dog
Food Blamed for 70 Cases of Salmonella
100 down with food poisoning
Poisoned Wedding Reception Needs More Investigation
get food poisoning at int'l festival in Russia city
05/14. Dozens report
Norovirus symptoms after attending priest's fu
infection count at university now at 28
05/14. Nepal: Food
Poisoning Kills Three in Mahottari
05/13. Int'l House
of Pancakes Linked to Possible Hepatitis A Illne
Alert as stomach bug hits
05/13. S. enteritidis meningitis in a first time diagnosed AIDS pat
to Cancer Found in Food
By Health Matters May 18th, 2008 Category: BLOGS, Cancer, Diet, Lifestyle
Source of Article: http://medheadlines.com/
A team of researchers from Maastricht University in the Netherlands have
studied the association between cancer and the chemical acrylamide-a substance
known to cause cancer in mice. The study is published in the May issue
of The American Journal of Clinical Nutrition. Acrylamide is found in
French fries, potato chips, coffee, fried and baked foods, olives, and
even breakfast cereals. It¡¯s also used for food packaging, and to manufacture
cosmetics and plastics. We have known for years that acrylamide is present
in much of our food. What we haven¡¯t known is whether it poses a health
risk to humans. Researchers from the Netherlands began looking at data
from a large study on diet and cancer that began in 1986. Acrylamide intake
was estimated among 121000 participants who revealed their eating habits
by way of a questionnaire. The study focused on cancer rates and acrylamide
intake. The group was followed for thirteen years. The age range was 55
to 70, and the participants consumed an average of 22 micrograms of Acrylamide
daily, a little less than 21/2 ounces of French fries. Those who ate the
highest amounts of the chemical showed a 59% greater risk for kidney cancer
than those who ate the least, and the risk was highest in smokers. A study
published last December in the journal Cancer Epidemiology Biomarkers
and Prevention showed that non -smoking, post-menopausal women who consumed
higher amounts of acrylamide were at greater risk for ovarian and endometrial
cancer. The research has come under criticism from experts who say the
study authors were looking for a link between acrylamide and cancer, so
they found one. Jeff Stier, associate director of the American Council
on Science and Health says¡¦¡± people should not confuse association with
causation.¡± Roger Clemens, DrPH and spokesperson for the American Society
of Nutrition says that mice used in studies were exposed to 300 times
the amount of acrylamide than humans, according to FDA and World Health
Organization estimates. Even though all of us consume acrylamides, our
exposure does not seem to be increasing, meaning we might be able to rest
easy about the study results. Clemens points out however, that we should
still limit our intake of French fries and potato chips, noting, ¡°Balance,
moderation and variety are the keys to a healthful lifestyle.¡± The current
authors hope that other scientists will follow-up with more research.
In the meantime, perhaps we should all limit our acrylamide intake.
Posted by Kathleen, RN
recalled after poisoning reported
Source of Article: http://www.centredaily.com/news/breaking_news/story/595550.html
The Pennsylvania Department of Health issued a warning to consumers not
to drink two dietary supplements that is being investigated in connection
with more than 100 cases of acute poisoning nationwide, including some
in Pennsylvania. The products ? the eight- and 32-ounce bottles of "Total
Body Formula" in tropical orange and peach nectar flavors and the
32-ounce bottle of "Total Body Mega Formula" in orange/tangerine,
have been voluntarily recalled by Total Body Essential Nutrition of Atlanta.
The Centers for Disease Control and Prevention and the federal Food and
Drug Administration are investigating. The FDA analyzed the product, according
to the state Department of Health, and found extremely high levels of
selenium ? up to 40,800 micrograms per serving, more than 200 times the
amount indicated on the labels.
According to the health department, people who consume the product may
develop adverse reactions that include nausea, vomiting and diarrhea and
joint pain and fatigue five to 10 days after using the product. The symptoms
can be followed by hair loss, nail brittleness and neurological abnormalities,
such as numbness in hands, feet or limbs, as well as kidney and liver
dysfunction. The products were distributed to retailers or sold via direct
mail order to stores and customers in at least 15 states, including Pennsylvania,
the health department reports. Consumers should stop using the products
immediately and discard the bottles in a trash receptacle. Any consumers
who experience adverse reactions sould contact their health care professional
or local poison control center.
AdvertisementFor more information, call the FDA's toll-free food safety
hotline at (888) SAFEFOOD. All suspect cases of selenium poisoning should
be reported to county or state health departments, or by calling 1-877-PA-HEALTH.
Bacteria warning issued for oyster eaters
Published: May 17, 2008 at 7:00 PM Source of Article: http://www.upi.com/
SEATTLE, May 17 (UPI) -- Oyster consumers should be cautious about a potential
build-up of bacteria in the shellfish, Washington state health officials
say. The State Department of Health says increasing temperatures of water
sources in the area can precipitate increased growth of a strain of bacteria
called Vibrio parahaemolyticus, which can cause sickness in humans, The
Seattle Times said Saturday. The medical condition from eating infected
oysters, Vibriosis, can be life-threatening in those with chronic liver
disease or weakened immune systems. Symptoms such as diarrhea, stomach
cramps, nausea and fever can last between two to seven days and can range
from mild to moderate levels. he Times said oyster eaters should immediately
refrigerate fresh oysters and thoroughly cook the mollusks until they
reach a temperature of 145 degrees. State health officials are attempting
to prevent bacterial spread by instituting a new set of stringent oyster
harvesting guidelines starting Monday, the newspaper said.
over safety of BPA in everyday plastics
12:00 AM CDT on Sunday, May 18, 2008
By JEFFREY WEISS and HOLLY YAN / The Dallas Morning News
Source of Article: http://www.dallasnews.com/
In the past month, the debate about one of the most commonly used chemicals
in America has moved quickly from biotech experts and government regulators
to moms and dads shopping in their neighborhood grocery stores.
EVANS CAGLAGE/DMNBisphenol A, also called BPA, can be found in hard plastics
such as those used for some baby bottles, in the linings of most food
cans . and, if government tests are right, in the urine of most Americans.
The argument about health effects, particularly on children's development,
showed up last week in a congressional committee, with regulators standing
by current safety standards and critics accusing the government of ignoring
evidence of potential harm.
REI and other major retailers, including Wal-Mart, have responded to customer
demands by eliminating some plastic products with bisphenol A. Despite
concerns, federal regulators say BPA is safe. Nancy D'Amico already has
made up her mind. She arrived last week at an Addison Babies R Us certain
that she wanted to buy nothing that had BPA.
"I'm one of those paranoid moms," said Ms. D'Amico, shopping
with her 4-month-old son, Luca. "I know he's going to be exposed
to things that are going to be out of my control. But it's good to control
the things I am aware of."
While industry officials continue to say the science shows that their
products are safe, other researchers say that BPA is an estrogenlike substance
that may affect fetuses and children, even in very small amounts. Those
reports are quickly changing the shopping habits of people such as Ms.
Babies R Us features a long, high wall stocked with hundreds of baby bottles
and nipples. It takes a Where's Waldo.-style search for the relatively
few labeled "BPA-free."
Soon, that search will be much easier. Toys R Us, which owns Babies R
Us, has said it will eliminate baby bottles and other baby-feeding products
containing BPA by the end of the year. "While the FDA has not changed
its position on the safety of products made with bisphenol-A (BPA), in
light of growing consumer concerns on this topic, the company has been
working with manufacturers to phase out all baby bottles and other baby
feeding products containing BPA in its stores nationwide," Toys R
Us said. Other major retailers, including Wal-Mart and REI, also are responding
to customer demands by eliminating some plastic products with BPA.
BPA has been used for more than 60 years as the essential ingredient in
hard, clear and strong polycarbonate plastic. It also is used to make
epoxy coatings sticky and durable, and is used in the U.S. in linings
found inside cans from tomato sauce to soda. It's also found in dental
sealants, printer ink, lenses and many plastic car parts.
Industry scientists and the federal Food and Drug Administration say the
material is safe, and they back up their claims with several large animal
studies funded by the chemical industry. But for more than a decade, a
growing number of independent scientists have reported different experimental
results. They say that mere traces of BPA . tiny amounts that are finding
their way into what we eat and drink may adversely affect the development
of fetuses and children, and may even fuel some cancers that afflict adults,
such as breast and prostate cancers. Last month, a federal panel charged
with evaluating the evidence said that it had "some concern"
about the effects of BPA exposure on fetuses, infants and children. A
similar Canadian panel issued a harsher assessment, suggesting that the
material be declared a toxin. And the Canadian government announced its
intent to ban in 60 days all baby bottles that use BPA.
Taking no action
But on Wednesday, a senior FDA official told a congressional subcommittee
that a "large body of available evidence indicates that food contact
materials containing BPA currently on the market are safe." The response
of Target stores is typical of how some retail businesses are reacting:
"While Target has no immediate plans to eliminate BPA, we are monitoring
this issue and our assortments will continue to reflect the changing marketplace
and our guests' preferences." The consequence is that the plastics
industry is cranking out BPA-free alternatives. New versions of baby bottles
and sport water bottles already are showing up on store shelves, with
more on the way. Other companies, including Dallas-based Pennco Containers,
are even offering alternatives to the polycarbonate 5-gallon jugs used
in many water coolers. Alternatives for canned goods are harder to find.
Roy Beard, owner of Roy's Natural Market near Royal Lane and Preston Road
in Dallas, said he's still waiting for the scientific debate about BPA
to settle down. "At this particular time, I wouldn't have the slightest
idea where you'd find a supplier that doesn't use it," he said. U.S.
can industry spokesmen say that they can offer no suitable alternatives
for several years. Some Japanese can makers, however, have been using
alternative linings for at least a decade. All of which is leading an
increasing number of consumers to take matters into their own hands. Even
before her baby arrived, Michelle Freeze was learning about BPA from her
obstetrician/gynecologist and from a baby book. "All the stuff on
our registry we made sure was BPA-free," said Ms. Freeze, who was
shopping at the Addison Babies R Us with her husband and their 6-day-old
Canned foods, though, hadn't popped up on her radar.
"There are so many foods in cans. What are you going to do. Stop
buying canned foods." s. Freeze said. She paused for a moment. "Maybe
linked to higher kidney cancer risk
By Stephen Daniells Source of Article: http://www.nutraingredients.com/
12-May-2008 - Increased dietary intakes of acrylamide could raise the
risk of kidney cancer by 59 per cent, says a new study from the Netherlands.
Five thousand women, aged between 55 and 69, took part in the research
that is one of only a handful of studies showing significant increases
in cancer risk, and highlighting the need for reformulation or process
changes in the food industry to reduce the presence in food. However,
no link between dietary acrylamide intakes and the risk of bladder or
prostate cancer was reported by researchers from Maastricht University,
the Dutch Food and Consumer Product Safety Authority, and TNO Quality
of Life, in the American Journal of Clinical Nutrition. 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
foods. Despite being a carcinogen in the laboratory, many epidemiological
studies have reported that everyday exposure to acrylamide in food is
too low to be of concern. The new study, led by Janneke Hogervorst, looked
at a random sub-cohort of 5000 participants from the larger Netherlands
Cohort Study. A food-frequency questionnaire completed at the start of
the study was used to assess acrylamide intakes. Over the course of 13.3
years of follow-up Hogervorst and co-workers documented 339, 1210, and
2246 cases of renal cell, bladder, and prostate cancer, respectively.
People with the highest average daily intakes of acrylamide (40.8 micrograms)
were associated with a 59 per cent increased risk of developing renal
cancer, compared to people with the lowest average daily intake (9.5 micrograms).
No significant effects were observed for bladder or prostate cancer risk,
respectively, although the data did indicate a potential increase in risk
for advanced prostate cancer in people who had never smoked.
"We found some indications for a positive association between dietary
acrylamide and renal cell cancer risk," concluded the researchers
in the journal. More than 80 per cent of all kidney cancers are accounted
for by renal cell carcinoma (RCC). According to the charity Cancer Research
UK, kidney cancer is the tenth most common form of the disease, with a
male:female incidence ratio of 5:3. In the UK alone, around 6,600 new
cases of kidney cancer are diagnosed each year, and the disease results
in around 3,600 deaths.
Age, sex, obesity, smoking and several genetic and medical conditions
are believed to be risk factors, but epidemiological data to support the
role of diet in kidney cancer aetiology have yielded mixed results.
Contradiction have been reported between observational studies and those
of animal studies, where high acrylamide doses led to increased rates
of cancer of the thyroid, testicles, breasts, and uterus, has been suggested
to be due to excessive exposure of the animals to the chemical - the animal
studies used does 1,000 to 100,000 times higher than what humans are exposed
to, and the animal studies provided the acrylamide from water, unlike
humans who obtain acrylamide from food sources. Scientists have also suggests
that humans may effectively detoxify acrylamide when consumed at dietary
levels. Despite the inconsistency in the literature, industry and universities
are actively exploring effective ways of reducing the formation of acrylamide.
Moreover, acrylamide-reducing ingredients are already commercially available.
Source: American Journal of Clinical Nutrition
May 2008, Volume 87, Number 5, Pages 1428-1438
"Dietary acrylamide intake and the risk of renal cell, bladder, and
Authors: J.G. Hogervorst, L.J. Schouten, E.J. Konings, R.A. Goldbohm,
P.A. van den Brandt
Pasteurized Eggs' Sales Up 43 Percent in Last Quarter
Source of Article: http://www.prnewswire.com/
LANSING, Ill., May 16 /PRNewswire/ -- National Pasteurized Eggs (http://www.safeeggs.com),
producers of pasteurized shell eggs, announced today that despite the
sky rocketing cost of raw eggs, sales increased by 43 percent in the past
year as more and more food service entities have committed to the exclusive
use of pasteurized shell and liquid eggs. NPE, based in suburban Chicago,
pasteurized approximately 25 million eggs in the past 60 days, an increase
of 43 percent over the same time
period in 2007. Restaurant chains and food service entities now utilizing
NPE's pasteurized shell eggs include Le Peep restaurants, with 64 locations
throughout the country, as well as Memorial Sloan-Kettering Cancer Center
and Seattle Children's Hospital. All have signed on to serve pasteurized
shell eggs to ensure the safety of their egg dishes. "More than ever,
restaurants, hotels and foodservice chains are recognizing that the safety
aspect, combined with operational efficiencies and great taste are making
pasteurized shell eggs a smart business decision," said Greg West,
president of NPE. "Use of pasteurized shell eggs
allows foodservice operators to safely use eggs in recipes, in cooking
techniques and to serve eggs any style to meet diner's requests without
the risk of salmonella poisoning."
Pasteurization reduces the
risk of salmonella contamination before the food enters the facility and
it is recommended by U.S. Food Codes. More than 60 million Americans are
at risk for severe reactions from exposure to egg-related salmonella,
including children under 10, pregnant women, those over 50 and those with
compromised immune systems. According to the Centers for Disease Control
and Prevention (CDC), each year more
than 118,000 egg-related salmonella cases are confirmed, and many more
underreported or are misdiagnosed. The FDA's Food Code recommends using
pasteurized eggs in all dishes calling for raw or softly cooked eggs.
NPE's eggs, sold as Davidson's Safest Choice Pasteurized Shell Eggs, undergo
a patented pasteurization process that destroys harmful bacteria including
SE. For more information, visit http://www.safeeggs.com or call 708/418-8500.
SOURCE National Pasteurized Eggs
chicken egg may be salmonella breakthrough
May 15, 2008
Source of Article: http://www.abc.net.au/news/stories/2008/05/15/2245496.htm
How this gecko found its way into this egg remains a mystery. (Jack Kerr)
Audio: Doctor unexpectedly finds a gecko in an egg (The World Today) Map:
The Northern Territory president of the Australian Medical Association
says he may have accidentally discovered how the potentially deadly salmonella
bacteria gets inside chicken eggs. Dr Peter Beaumont was cooking when
he discovered a dead gecko between the inner shell and the membrane of
a chicken egg he cracked open. He believes the discovery is a world first
and has handed the egg shell over to health authorities who will look
for the presence of bacteria in the yolk and try to work out how the gecko
got into the egg.
Dr Beaumont says he suspects the gecko entered the chicken before it entered
"Eggs are made inside chooks up this tube from their bottom.
"Now obviously this tube is in contact with the whole outside world.
"It has to be that the gecko climbed up inside the chook and died
up there while the egg was being formed before the shell was put on it."
He says the discovery could have wide reaching implications for the egg
farming industry, as it may explain how the potentially deadly salmonella
bacteria gets into eggs. He says this could be something geckoes do regularly,
and they could be responsible for infecting some eggs with salmonella.
"There are still people poisoned from salmonella from eggs and particularly
from chickens that aren't cooked properly and if there is a simple way
of preventing eggs from becoming infected with salmonella, then it could
have have a significant public health gain."
infection count at university now at 28
Wednesday, May 14, 2008 12:32 PM EDT
By Katie Wagner, Staff Writer Source of Article: http://www.packetonline.com
Twenty-eight cases of salmonella bacteria infections have been confirmed
on Princeton University¡¯s campus as of late Tuesday night. The bacteria
is most commonly transmitted through food. Symptoms, which include stomach
pain, diarrhea, nausea, fever and headache, usually start between six
and 72 hours before an individual becomes infected.
Since April 29, when the university learned of the first of the cases,
a total of 20 students and eight staff members have been infected, university
spokeswoman Cass Cliatt said.
The latest date of onset of symptoms for the confirmed cases is May 2,
which was before Princeton took its intervention measures to close the
Mexican and salad food stations and remove some food foods at its largest
dining facility on campus ? the Frist Campus Center Ms. Cliatt said. ¡°No
source determined, though state health officials say the cases are ¡®associated¡¯
with the Frist venue,¡± Ms. Cliatt said. ¡°The investigators continue to
work around the clock analyzing data from people who did and did not get
The university continues to receive results from cultures previously taken
from those who fell ill from the infection that can take eight to 72 hours
to show symptoms, Ms. Cliatt said.
¡±We continue to work closely with state health officials on their investigation,¡±
she said. ¡°We expect to review data next week from the dozens of food
case histories taken from people who ate at venues across campus.¡± The
New Jersey Department of Health and Senior Services had completed more
than 85 ¡°control interviews,¡± Ms. Cliatt said on Friday. The control interviews
consisted of health officials talking both to people who fell ill and
also those who didn¡¯t on campus to see if there were commonalties between
the food case histories of the two groups. More than 70 students and staff
have reported suffering symptoms typical of both a salmonella infection
and gastroenteritis, an illness the university typically sees 10 cases
on campus per week around this time of year, Ms. Cliatt said. These students
and staff are all being considered as part of health officials¡¯ investigation
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