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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
What is FSIS Really
Posted on May 22, 2008 by E. coli Attorney
Source of Article: http://www.marlerblog.com/
I read with some level of concern that ¡°FSIS Issues Public Health Alert
For Beef Products Due To Possible E. Coli O157:H7 Contamination¡± which
wound up in my inbox this morning: The U.S. Department of Agriculture¡¯s
Food Safety and Inspection Service (FSIS) is issuing a public health alert
[not a recall] for approximately 808 pounds of ground beef products produced
at Tyson Fresh Meats, Inc., a Lexington, Neb., establishment that may
be contaminated with E. coli O157:H7. Here is the interesting part:
Tyson Fresh Meats, Inc., (EST. 245L), sold chubs of 85% lean, 15% fat
coarse ground beef to Sherm¡¯s Food-4-Less retail establishment in Medford,
Oregon, who then processed this ground beef into various sized packages
of ground beef products and sold to consumers between May 7 and May 19.
FSIS is issuing a public health alert rather than a recall because FSIS
has confirmed that none of the affected products remain available for
sale at this retail establishment. Consumers that may have purchased various
sized packages of ground beef products at this retail establishment between
May 7 and May 19 are urged to check their refrigerators and freezers and
discard or return the ground beef products for a refund.
An alert, but not a recall, and only focusing on product from Tysons sent
to Sherm¡¯s Food-4-Less? What about other grinders or other retail establishments
that received the same product from Tysons?
The alert in fact says:
The problem was discovered after a microbiological test for E. coli O157:H7
was reported positive by another recipient of the product subject to this
Why no alert or recall for that recipient? How many recipients are there?
Where is the transparency?
Health Alert for 800 Pounds of Ground Beef; Notice affects product sold
by a Medford, Oregon store
WEBWIRE Thursday, May 22, 2008
The U.S. Department of Agriculture¡¯s Food Safety and Inspection Service
(FSIS) has issued a public health alert for 808 pounds of ground beef
produced by Tyson Fresh Meats and sold by a Medford, Oregon, grocery store.
A sample of the product, which was produced by the Tyson plant in Lexington,
Nebraska, was analyzed in distribution and found to contain E. coli O157:H7.
There have been no reports of illness associated with consumption of this
product. There is also no danger to consumers as long as this, or any
other ground beef product, is properly handled and cooked to a minimum
internal temperature of 160¡Æ F. However, this health alert is being issued
out of an abundance of caution.
The Tyson-produced 85/15 coarse ground beef involved in the alert was
further processed, packaged and sold by Sherm¡¯s Food-4-Less in Medford.
The product had a Use By/Sell By date of May 19.
USDA has issued a public health alert rather than a recall because it
has confirmed none of the affected products remain available for sale
at the store. Consumers who may have bought various sized packages of
ground beef at this store between May 7 and May 19 are encouraged to check
their refrigerators and freezers and discard or return the product for
E. coli concerns
prompt Tyson beef health alert
By Lisa M. Keefe on 5/22/2008 for Meatingplace.com
USDA's Food Safety and Inspection Service on Wednesday issued a public
health alert for 808 pounds of ground beef products made by Tyson Fresh
Meats Inc. in Lexington, Neb. The beef may be contaminated with E. coli
The product, chubs of 85 percent lean, 15 percent fat coarse ground beef,
was sold to Sherm's Food-4-Less retail locations in Medford, Ore., which
then processed it into various sized packages of ground beef products.
They were sold to consumers between May 7 and May 19.
The problem was discovered after a microbiological test for E. coli O157:H7
was reported positive by another recipient of the product subject to this
alert. FSIS has received no reports of illnesses associated with consumption
of this product.
FSIS is issuing a public health alert rather than a recall because the
agency has confirmed that none of the affected products remain available
for sale. Consumers that may have purchased the product are being urged
to check their refrigerators and freezers and discard or return the ground
beef products for a refund.
Questions and Answers (by FDA)
and Answers (by FDA)
compliance guideline for salmonella and campylobacter
By Alicia Karapetian on 5/21/2008 for Meatingplace.com
USDA's Food Safety and Inspection Service has posted the second edition
of the compliance guideline for salmonella and has added guidelines for
controlling campylobacter. The second edition also includes updates on
implementing the salmonella verification program, information on controlling
salmonella pre-harvest, updates on current research conducted by FSIS
and the Agricultural Research Service and more. To view the document,
Pathogen Finds Resistance to Antibiotic
Source of Article: http://www.newswise.com/articles/view/540967/
Food Safety Consortium research at the University of Arkansas shows that
Campylobacter jejuni in poultry was becoming resistant to ciprofloxacin,
a synthetic antibiotic used by humans to fight bacterial infections. Newswise
Recent studies have shown a connection between people who became infected
with Campylobacter jejuni, a pathogen found in poultry, and their contact
with certain chicken products that contained the pathogen. It also turned
out that the Campylobacter jejuni from those products was becoming resistant
to ciprofloxacin, a synthetic antibiotic used by humans to fight bacterial
infections. The prevalence of Campylobacter which is a major cause of
foodborne illness is common on raw poultry. Of these bacteria only Campylobacter
jejuni is predominantly pathogenic to humans. The U.S. Department of Agriculture
recommends thorough cooking of poultry as a safeguard against pathogenic
The situation prompted Food Safety Consortium scientists at the University
of Arkansas System Division of Agriculture to examine raw chicken carcasses
purchased in two Fayetteville, Ark., grocery stores each week for nearly
After examining the 392 chicken carcasses, they found that 85 percent
of the chickens purchased from one store had countable levels of Campylobacter
(including its non-pathogenic species), with 27 percent of it resistant
to ciprofloxacin. At the other store, 46 percent of the carcasses had
detectable Campylobacter and 6 percent of that was resistant to ciprofloxacin.
Ramakrishna Nannapaneni, who conducted the research while at Arkansas
as a food science post-doctoral associate, said that ciprofloxacin has
never been used in animals. However, it is closely related to two other
antibiotics, enrofloxacin and sarafloxacin, which were previously approved
for usage in poultry between 1995 and 2000 before they were banned on
Sept. 12, 2005.
¡°When Campylobacter became resistant to enrofloxacin or sarafloxacin,
it also showed cross-resistance to other fluoroquinolones (a group of
antibiotics), such as in human medicine against ciprofloxacin,¡± said Nannapaneni,
now an assistant professor of food science at Mississippi State University.
The results showed a variance in the levels of Campylobacter between the
two stores and also the levels of resistance to ciprofloxacin, with one
store having markedly lower numbers in each category. Nannapaneni said
the difference could be because of variations in packing and storage conditions
at the two stores or differences in management of the poultry before harvesting.
¡°There is a clear need for monitoring the persistence and quantitative
reduction of the total antibiotic-resistant Campylobacter loads in the
food chain, particularly on raw animal food products, in efforts to control
human campylobacteriosis,¡± Nannapaneni said.
to ban downer cattle slaughter
By Janie Gabbett on 5/20/2008
U.S. Secretary of Agriculture Ed Schafer on Tuesday announced his intention
to ban slaughter of cattle at federally inspected facilities that go down
after initial inspection.
"Today I am announcing that USDA will begin working on a proposed
rule to prohibit the slaughter of all disabled non-ambulatory cattle,
also known as 'downer cattle.' In other words, I am calling for the end
of the exceptions in the so called 'downer rule,'" Schafer said in
a statement. Under current regulations, a downed cow can still be slaughtered
if a USDA inspector reassesses the animal and determines it is still safe
for consumption. An example would be an animal that tripped and broke
a limb, rather than fell due to illness. The rule became controversial
after USDA recalled 143 million pounds of beef in the wake of video that
showed downed cattle at Hallmark/Westland Meat Packing Co. seemingly headed
to slaughter without re-inspection. Schafer said the current rule has
been "challenging to communicate and has, at times, been confusing
to consumers." He characterized Tuesday's decision as a way to simplify
the issue and positively impact humane cattle handling by reducing the
incentive to send marginally weakened cattle to market.
Schafer minimized the impact of the decision on slaughter facilities,
noting that last year, of the nearly 34 million slaughtered cattle, fewer
than 1,000 cattle that were re-inspected were actually approved by the
veterinarian for slaughter.
"This represents less than 0.003 percent of cattle slaughtered annually.
As you can see, this number is minimal," said Schafer.
The decision comes at the end of a 60-day enhanced surveillance period
when USDA inspectors were instructed to spend 50 percent to 100 percent
more time verifying and documenting humane handling practices at federally
inspected plants. Schafer said USDA is still analyzing those results.
The American Meat Institute, which along with the National Meat Association
and the National Milk Producers Federation had petitioned USDA in April
requesting this move applauded today's action. The Humane Society of the
United States, which was responsible for video taping animal abuse at
Hallmark/Westland, also praised the move.
food safety ranking surprises researchers
Last Updated: Wednesday, May 21, 2008 | 12:20 PM ET
By Sharon Oosthoek CBC News
Source of Article: http://www.cbc.ca/consumer/story/2008/05/21/foodsafety.html
Canada ranks fifth for food safety in a survey comparing 17 industrial
countries, says a University of Regina study released Wednesday.
The study's authors, marketing professor Sylvain Charlebois and microbiology
professor Chris Yost, say they were surprised to learn that Canada's food
safety systems are among the most thorough and effective in the world.
"I was expecting Canada to be deemed an average country," said
"I've been studying food safety practices in our country awhile and
I've been quite critical, especially with respect to mad cow. But when
you compare Canada to other countries, it's quite good."
The report ranks Organization for Economic Co-operation and Development
countries based on 45 indicators, including hygiene practices, ability
to contain risks, recalls and traceability.
The top ranking went to the United Kingdom, a country that has suffered
from two recent and significant food scares ? mad cow disease and foot
and mouth disease.
Japan ranked second, followed by Denmark, Australia and Canada. Ireland
came out on the bottom of the list, just below Belgium and France.
The researchers say Canada got most of its brownie points for its system
of inspections of food imports, restaurants, food retailers, distributors
and processors. It also has an effective system for food recalls and educating
consumers about food safety.
Canada fell down in its ability to trace food across the supply chain.
"Consumers should care about this," said Charlebois. "If
there's a recall of a food in a grocery store, it's super important to
trace back that food to its source of origin."
Canada also fell down in labelling, including labelling for food allergies,
and in its significant use of pesticides.
"The more a country uses pesticides, the less likely food will be
safe for consumers," said Charlebois, calling for more research into
safe substitutes for pesticides.
The researchers noted there was very little correlation between a country's
wealth and its ranking, pointing out the wealthiest country in the world,
the United States, ranked seventh. Charlebois and Yost say they hope their
food safety report card will become an annual publication.
E. coli Also
a Presence Among Swine
Source of Article: http://www.newswise.com/articles/view/540970/
E. coli O157:H7 is generally associated with cattle, but Fod Safety Consortium
researchers at Iowa State University have found that it can be transmitted
among swine, even when there is no direct contact between them.
Newswise E. coli O157:H7, an organism that causes gastrointestinal disease
in humans, is generally associated with cattle. But it can also be recovered
from swine to a lesser extent. Recent research at Iowa State University
revealed that the pathogen can be transmitted through the air among swine,
even when there is no direct contact between them.
Nancy Cornick, an ISU associate professor of veterinary microbiology who
has researched the issue for the Food Safety Consortium, has previously
shown that uninfected pigs sharing pens with infected pigs could also
become infected. In the more recent research, it appeared that transmission
of the organism could be accomplished through the air even when infected
pigs were separated from uninfected pigs.
¡°In this study, some of the aerosols could be from hosing the pen, although
we scrape the pens first before we hose them,¡± Cornick explained. ¡°One
of the air samples was taken 24 hours after the pens had been cleaned.¡±
That suggests infectious aerosols may remain suspended for at least that
long or that the pigs themselves may be creating aerosolized E. coli.
¡°What it says to me is that if the organism is in the environment with
the pig, it¡¯s very easily transmitted and the infectious dose is very
low,¡± Cornick said.
Cornick had also performed a similar experiment with sheep and found that
E. coli wasn¡¯t transmitted as easily as in pigs. Other experiments have
also shown that E. coli O157:H7 can establish and maintain a population
in some pigs¡¯ intestinal tracts for at least two months, indicating that
the bacterium can colonize swine. The incidence of the pathogen in swine
remains small but worthy of notice.
Cornick noted that one U.S. slaughter facility recovered E. coli O157:H7
in 2 percent of its pigs, and the bacterium has also been recovered from
healthy swine in Japan, Chile, the Netherlands, Norway and Sweden.
Cornick seeks to follow up the swine research by performing the same experiments
with cattle, which are considered the major reservoir of E. coli O157:H7.
to track food-borne infections
Mary Anne Kenny
Source of Article: http://www.imt.ie/news/2008/05/new_study_to_track_foodborne_i.html
A new collaborative study being carried out by safefood with the UK Food
Standards Agency, will be the first in the world to use DNA methods to
comprehensively estimate the prevalence of food-borne infections. The
study was launched at the All-Island Infectious Intestinal Disease Conference,
which took place in Clontarf Castle, Dublin last week. The study, which
will be carried out by the Irish College of General Practitioners here,
will be carried out in tandem with the UK study. It will follow up samples
of the population for one year to identify all cases and causes of gastrointestinal
infection. This task will involve GP practice nurses keeping in weekly
contact with 100 patients in each of the 30 sample practices on this island
included in the study.
The risks associated with different infectious agents and the consumption
of different foods can then be estimated.
Posted in Public Health on 21 May 2008
rare but risky
By FDA May 21, 2008 - 11:58:17 AM
U. S. Food and Drug Administration FDA Consumer
May 1994; Updated December 2004 Source of Article: http://foodconsumer.org
RARE BUT RISKY
Do you start itching whenever you eat peanuts? Does seafood cause your
stomach to churn? Symptoms like these cause millions of Americans to suspect
they have a food allergy. But true food allergies affect a relatively
small percentage of people: Experts estimate that only 2 percent of adults,
and from 2 to 8 percent of children, are truly allergic to certain foods.
Food allergy is different from food intolerance, and the term is sometimes
used in a vague, all-encompassing way, muddying the waters for people
who want to understand what a real food allergy is.
"Many people who have a complaint, an illness, or some discomfort
attribute it to something they have eaten. Because in this country we
eat almost all the time, people tend to draw false associations between
food and illness," says Dean Metcalfe, M.D., head of the Mast Cell
and Physiology Section at the National Institute of Allergy and Infectious
ALLERGY AND INTOLERANCE--DIFFERENT PROBLEMS
The difference between an allergy and an intolerance is how the body handles
the offending food. In a true food allergy, the body's immune system recognizes
a reaction-provoking substance, or allergen, in the food--usually a protein--as
foreign and produces antibodies to halt the "invasion." As the
battle rages, symptoms appear throughout the body. The most common sites
are the mouth (swelling of the lips), digestive tract (stomach cramps,
vomiting, diarrhea), skin (hives, rashes or eczema), and the airways (wheezing
or breathing problems). People with allergies must avoid the offending
foods altogether. more
E. coli Outbreak
in New Jersey?
Posted : Thu, 22 May 2008 18:10:27 GMT
Source of Article: http://www.earthtimes.org/
Public Health Agency's Community Health Surveillance System Detects Emerging
Pattern NORTH BERGEN, N.J., May 22
NORTH BERGEN, N.J., May 22 /PRNewswire/ -- Over the course of two hours
on a recent Friday, 20 people arrived, one by one, for emergency care
at the Palisades Medical Center here. Each separately complained of various
gastrointestinal symptoms, including nausea and diarrhea.
A coincidence Or the harbinger of a brewing epidemic, potentially threatening
a larger swath of the Garden State
Fortunately, the onslaught of patients was actually part of a disaster
drill conducted by the medical facility that also involved the Hudson
Regional Health Commission, the public health agency serving parts of
Northern New Jersey. The purported scenario was an E. coli outbreak at
a local restaurant, and the patients were actually volunteers from a nearby
high school pretending to be ill.
One goal of the emergency preparedness exercise was to give the medical
facility and the regional public health agency experience using EpiCenter(TM),
a community health surveillance system recently introduced by health data
management specialists Health Monitoring Systems (http://www.hmsinc.com)
and adopted by the Hudson Regional Health Commission and other public
health agencies across the country. The EpiCenter system collects electronic
data in real time from healthcare-providing organizations, such as hospital
emergency department registrations, and then processes the information
through advanced analytical techniques to identify unusual patterns emerging.
That early warning of developing threats to public health can give public
health professionals a valuable head start in recognizing and managing
disease spread and epidemic outbreaks, as well as possible bioterrorism,
a surge in criminal assaults and even tainted street drugs.
In the North Bergen emergency preparedness exercise, EpiCenter's built-in
statistical tools were able to detect an unusual pattern of gastrointestinal
cases developing. The system issued notifications of a possible E. coli
outbreak to the appropriate regional public health watchdogs, who in turn
contacted the medical center.
"Drills are an important part of our ability to be prepared for a
range of emergencies that might come up," said Carrie Nawrocki, Hudson
Regional Health Commission epidemiologist. "It is crucial that we
are alerted quickly when unusual events occur so we can take the right
steps to manage the outbreak, including working with local health departments
and notifying other hospitals in the region."
Added Nawrocki, "Some hospitals might have difficulty recognizing
patterns of incoming patient complaints. That's quite understandable given
the activity level in emergency departments, especially on a very busy
day like our drill. We need a reliable tool to see emerging problems,
and that's why EpiCenter is so critical to us. We were delighted with
how EpiCenter performed -- exactly as desired."
The actual processing of the test data was handled on a parallel version
of EpiCenter set up specifically for the drill by Health Monitoring Systems.
Doreen McSharry, Palisades Medical Center's safety and infection control
director, and Howard Wassinger from the Center's IT department, planned
McSharry noted that the "exercise not only tested our ability to
recognize a potential outbreak, but also our capability to manage an unusually
large influx of potentially infectious patients. Exercises of this nature
are performed every year at hospitals and medical facilities throughout
the country in accordance with Joint Commission standards. We were pleased
to work with Health Monitoring Systems on this year's drill."
Steve DeFrancesco, Health Monitoring chief information officer, added
that as the open source EpiCenter is being used by increasing numbers
of public health agencies, Health Monitoring Systems stands ready to assist
in other disaster drills. "Seeing the results of EpiCenter's sophisticated,
accurate and fast data analysis can be reassuring to epidemiologists and
others in public health and the healthcare professionals in their regions.
We're eager to build additional partnerships in the public health arena."
More information (including online video demonstration):
Health Monitoring Systems
412.231.2020 x. 109
SOURCE Health Monitoring Systems
Tainted With Chemicals Kills 156 in Five Days Wednesday, May
Source of Article: http://www.foxnews.com/story/0,2933,356925,00.html
NEW DELHI Locally brewed liquor apparently tainted with lethal chemicals
continued to kill in southern India, with another 66 people dying and
bringing the overall death toll from the past five days to 156, police
Another 135 people were being treated in hospitals in Karnataka and Tamil
Nadu states, said Sri Kumar, the Karnataka state police chief.
Bootleggers have been selling the deadly brew as police shut authorized
liquor shops in Karnataka state because of voting for the state government,
In India, liquor stores and bars are routinely closed on voting days to
prevent politicians from handing out free alcohol in a bid to win votes.
Kumar said 66 deaths were reported overnight and on Wednesday.
Since Saturday, 156 people, mostly poor laborers, have died 88 in and
around Bangalore, India's key information technology hub, and 25 in neighboring
Another 43 people died in a village just across the border with Tamil
Nadu state, according to the Web site of the Karnataka state police.
Police were analyzing the drink to determine what made it so deadly.
Police arrested 1,500 people and seized tainted liquor worth $1.8 million
since elections were announced in Karnataka state last month in a drive
to curb its distribution, Kumar said. Deaths from illicitly brewed liquor
are frequent in Indian villages and towns, where locally made brew is
often spiked with pesticides or chemicals like the banned methyl alcohol
to make it stronger or increase the amount.
Salmonella Cases Adding Up
May 20, 2008 - 05:23 PM
Posted by: Jeff Rasansky
Source of Article: http://dallas.injuryboard.com/
Over sixty people have fallen ill after eating at the Casa Fiesta in Norwalk
this April. The cause of the illness has been identified as salmonella
poisoning and at this time health officials have been unable to confirm
just how many people have eaten at the Mexican food restaurant.
Thus far one of the victims is suing the restaurant. Kody Dewitt is seeking
over $25,000 in damages for his hospital bills and hardships he claims
to have suffered after eating the salmonella-tainted food. The lawsuit
follows an Ohio Department of Health investigation into the initial 26
confirmed cases of Salmonella food poisoning.
The lawsuit states that soon after Dewitt ate at Casa Fiesta, he fell
violently ill and required hospitalization. He lost wages as a result
of the poisoning and feels as though he sustained bodily injury and permanent
damage that will forever limit his earning capability. Local news agencies
have reported that more people who were sickened by the salmonella plan
on suing the restaurant.
The Centers for Disease Control and Prevention (CDC) report that about
40,000 cases of Salmonellosis are reported annually. Salmonella can occur
when food is improperly stored or handled and when preparers do not sanitize
their hands after handling meat. Salmonella poisoning can cause fever,
diarrhea, nausea, vomiting, and abdominal pain and cramping. Generally,
the illness lasts a week and most recover without treatment.
If you believe you have been sickened as the result of a restaurant¡¯s
poor food handling, contact an attorney right away.
outbreak in Norwalk remains mystery
By CORY FROLIK | Tuesday May 20 2008, 11:54am
Source of Article: http://www.sanduskyregister.com/
Register photo/MEREDITH BRUNER Casa Fiesta is located on Rte. 250 in Norwalk.
The cause of a salmonella outbreak remains a mystery, but the number of
patrons known to have gotten sick after eating at Casa Fiesta restaurant
continues to rise.
Health officials say there are 36 confirmed cases, but the actual number
could be higher because 28 patrons who exhibited symptoms chose not to
be tested for the bacteria.
What particularly puzzles health officials is how just a handful of employees
were exposed to the bacteria. Of 23 Casa Fiesta employees, five tested
positive for salmonella.
all-clear after E.coli scare
Wednesday, 21st May 2008
Source of Article: http://news.scotsman.com/
A NURSERY in the Capital has been given the all-clear after an E.coli
NHS Lothian was called in after a two-year-old girl contracted the potentially
fatal infection. The child, from Fife, attends the Bright Horizons nursery,
in Cramond, although it is not believed to be the source of her infection.
No other children are believed to have contracted the bug at the nursery,
which did not have to close. Dr Richard Othieno, consultant in public
health at NHS Lothian, said: "NHS Fife is currently investigating
one probable case of E.coli infection in a young child. NHS Lothian is
assisting with aspects of this investigation.
"While the risks of transmission are low, as a precaution we are
making arrangements for parents with children at the nursery to receive
information on protection against E.coli infection."
Anyone with concerns over the health of their children should contact
their GP or NHS24.
designed for metal detection
By Neil Merrett
Source of Article: http://www.foodproductiondaily.com
22-May-2008 - A new metal detection technology for sausage manufacturing
can ensure improved safety and quality within a product even in harsh
meat processing environments, according to its manufacturer.
Mettler-Toledo Safeline says its HDS Pipeline Detector has been designed
specifically for detecting various forms of metal contamination in sausages
With contamination possible from swarf and other slivers of metal during
the meat grinding process, locating their presence can prove to be difficult
task for manufacturers, Mettler-Toledo says.
The system is designed to be compatible with a number of processing lines
and can find even non-spherical ferrous, non-ferrous and non-magnetic
stainless steels that may be in a product, claims the company.
Findings from the detector are then able to be stored on a data managment
solution through in-built Ethernet technology within the HDS system for
traceability and due diligence purposes, according to the manufacturer.
As part of the products design, Mettler-Toledo claims that the system
can be integrated easily onto existing production lines even in cold wet,
high-pressure wash down environments with the detector sealed to IP69K
The manufacturer says that it also constructed the product to be slim
and mobile for easier storage alongside a number of major vacuum fillers
used within sausage processing.
Further to this focus, zero metal free zone (ZFMZ) technology is also
used in the product to allow metal pipping and other fixtures to be used
in the detector without interfering with the operation themselves, according
to the company.
The system can also be fitted with twister extensions that it claims are
compatible with all major attachments for twisting the products.
Aside from safety aspects, the manufacturer claims that the detector can
also help to cut down on the uneven distribution of meats within a sausage
as it makes its way through a pipe - known as creaming - to maintain product
quality during monitoring.
The group says the product is available globally through its distribution
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