The difference between coliform and E.coli

http://portage.scwn.com/display/inn_news/news1.txt
Although they sound similar, coliform is not the same as E.coli, which is associated with fecal matter.
John Standridge, a water microbiologist at the state Lab of Hygiene, said coliform is used in water quality tests as a general indicator of contamination.
"It just tells you something funny is going on with the water," he said. "A positive coliform test doesn't mean everyone exposed to the water is going to get sick."
E.coli is one of several bacteria which are a subset of the overall coliform bacteria, Standridge explained. While E.coli is commonly found in the intestinal tract of warm-blooded mammals, and is a serious "red flag" for that reason, coliform is much more prevalent in the environment.
"All of us have billions of coliform bacteria around us, all the time," he said.
According to facilities manager Jon Bedessem, the water at Caledonia school has never tested positive for the fecal contaminant.
"We have never had an E.coli problem," he said.
The difference between coliform and E.coli
Although they sound similar, coliform is not the same as E.coli, which is associated with fecal matter.
John Standridge, a water microbiologist at the state Lab of Hygiene, said coliform is used in water quality tests as a general indicator of contamination.
"It just tells you something funny is going on with the water," he said. "A positive coliform test doesn't mean everyone exposed to the water is going to get sick."
E.coli is one of several bacteria which are a subset of the overall coliform bacteria, Standridge explained. While E.coli is commonly found in the intestinal tract of warm-blooded mammals, and is a serious "red flag" for that reason, coliform is much more prevalent in the environment.
"All of us have billions of coliform bacteria around us, all the time," he said.
According to facilities manager Jon Bedessem, the water at Caledonia school has never tested positive for the fecal contaminant.
"We have never had an E.coli problem," he said.

Nebraska Beef gets federal judge to stop USDA from inspection withdrawal
by Dan Murphy on 1/20/03 for www.meatingplace.com
A federal judge has temporarily enjoined the Food Safety and Inspection Service from shutting down the beef packer Nebraska Beef Ltd., which has been accused of violating food-safety regulations, according to news reports.
At a federal court hearing Jan. 16, USDA said it wanted the plant closed because the food safety system was inadequate and the company has not acted to correct the problem.
U.S. District Judge Joseph Batallion temporarily stopped the removal of inspectors late Tuesday. The judge said he agreed with Nebraska Beef's contention that the company could be put out of business if inspectors were withdrawn.
Nebraska Beef officials said the Omaha, Neb.-based firm could lose $2.7 million a day, and that 1,100 employees would be out of work if inspectors were allowed to shut down operations.
Nebraska Beef said in court documents that the company had, in fact, responded sufficiently to USDA's concerns and claimed that it had been subjected to unfair scrutiny and penalties not assessed other packing plants.
Nebraska Beef argued that the dispute started Aug. 30 when the USDA said it would assess Nebraska Beef's facilities and operations because the company had supplied beef trimmings to All American Meats. That company had been identified as the sole supplier of meat found to be contaminated with E. coli O157:H7.
Nebraska Beef denied the allegations, saying that All American Beef, which operates as a subsidiary company, was not the sole supplier of the ground beef product found to be contaminated.
Since then the FSIS has twice suspended inspection at Nebraska Beef, shutting the Omaha plant down for in December for one day and for three days in September.

ACRYLAMIDE AND FOOD: QUESTIONS AND ANSWERS
January, 2002
Health Canada
Source from :http://www.hc-sc.gc.ca/
What is acrylamide?
Acrylamide is a chemical that is produced for use in the manufacture of plastics as well as various other materials. While acrylamide is used in making some food packaging, this use has not been found to add acrylamide to foods at levels that could pose a health concern. Acrylamide is also used in the production of polyacrylamide, several types of copolymers, and synthetic rubber. Polyacrylamide is used as a coagulant
in drinking water and also in grouts used in the construction of drinking water reservoirs and wells. Acrylamide is not a substance that is added to foods. In April 2002, research results announced by the Swedish National Food Authority which have been confirmed by Health Canada showed that acrylamide can be produced in certain starch-based foods, such as potato
chips and french fries when they have been cooked at high temperatures. Very recently, Health Canada scientists discovered the most significant way by which acrylamide forms in foods. Does acrylamide pose a cancer risk to humans?
Based on animal studies, acrylamide has been categorized as a probable cause of cancer in humans. However, these animal tests and their relevance to human health has not been established. It is not known whether or not acrylamide levels found in food pose an actual human health risk.
Studies on acrylamide associated with human cancer in workers who are exposed to acrylamide in their occupations is limited, therefore, more studies in animal models and humans is necessary to better understand the potential for acrylamide to cause cancer in humans. What has Health Canada been doing following the findings of the Swedish National Food Authority?
Health Canada conducted preliminary analytical studies to confirm the Swedish findings. This included identifying foods in the Canadian food supply that may contain acrylamide. We first looked at those foods that contained readily detectable levels of acrylamide according to the Swedish results. The list of foods includes potato chips, french fries, cookies processed cereals, and bread. We found our results to be consistent with
those of Sweden, as well as Norway, the United Kingdom and the United States. Health Canada also looked at some other foods that are processed at high temperatures like coffee and roasted almonds, and found that acrylamide, in wide-ranging concentrations, is present in a number of foods cooked at higher temperatures, with the exception of foods that are boiled. However, we also found that the levels of acrylamide can vary
considerably from one sample to the next, even in the same product from the same manufacturer. Health Canada has been concentrating its efforts on finding how acrylamide forms in foods and ways to reduce it. Our scientists found that acrylamide forms from compounds already in the food.
This occurs when "asparagine", a naturally occurring amino acid, reacts with natural sugars in food at temperatures used in baking or frying, and this then forms acrylamide. This reaction is responsible for most of the acrylamide in food. When Health Canada scientists made this discovery, it was announced to the international scientific community and the food industry.
Has Health Canada identified the names of product brands that when tested during the research, showed high levels of acrylamide? No, the findings of Health Canada's research were very preliminary. Health Canada's testing ?and tests in other countries ?have demonstrated that the level of acrylamide can vary from one sample to the next, even in the same product from the same manufacturer. For example, one brand of potato chips
found to contain a certain level of acrylamide one week may be found to contain a very different level the next. In general, it does appear that, of the foods tested by Health Canada,
potato chips and french fries tend to contain the most acrylamide, while much lower levels were found in soft breads and cereals. These data are not sufficient however, to reliably identify a specific brand of product as having a higher or lower level of acrylamide What is Health Canada's relationship with the food industry on this issue? Health Canada has shared its research findings on the formation of acrylamide with the Canadian food industry and our international scientific
partners. Health Canada is working with the food industry and our health authority counterparts in other countries to find ways of minimizing acrylamide levels in food. Scientists at Health Canada are focussing their research on the factors that
influence the formation of acrylamide in food.What is Health Canada doing to protect the health and safety of Canadians?
Health Canada's number one priority is protecting the health and safety of Canadians. This is the case with all food and food related issues. In these areas, Health Canada toxicologists, epidemiologists, molecular biologists, microbiologists, chemists and nutritionists work hard to protect and improve
Canadians' health through science-based policies and programs. Decisions made by Health Canada must be science-based, and on this issue, we are doing the necessary scientific assessment and studies before we issue any further
advice to Canadians. As new information on acrylamide and food becomes available, we are making it available to Canadians. What advice does Health Canada have for Canadians Canadians should eat a balanced diet in accordance with Canada's Food Guide to Healthy Eating. This advice is consistent with advice provided by the United States Food and Drug Administration and other international bodies, such as United Kingdom Food Standards Agency, Sweden's National Food Administration, and was a recommendation from the World Health Organization and the Food and Agricultural Organization expert consultation on acrylamide.
Did Health Canada advise specific manufacturers of the products it sampled on the high levels of acrylamide in their products?
No. Information on the levels of acrylamide in specific brand named foods has not been released because the findings are very preliminary. Health Canada could not state with certainty that the level of acrylamide found in a specific brand of food was representative of that food or brand. Health Canada advised the Canadian food industry that levels of acrylamide in foods sold in Canada are similar to findings generated in other countries. Health Canada has also advised industry about the results of our research on how acrylamide is formed in some foods, so that industry can take action to minimize acrylamide levels in the products they manufacture.
What is Health Canada doing with industry regarding the levels of acrylamide in their products?
Health Canada is working with scientists in the food industry to find ways of lowering the levels of acrylamide in foods. This work was initiated as a precautionary measure even before the potential risk to consumers can be fully characterized. Health Canada's research aims to provide the food industry with tools to minimize acrylamide levels. For example, reducing
cooking temperatures used in processing foods may achieve lower levels of acrylamide.
What Can You Do?
Health Canada advises that, on the basis of the information available to date, there is no need to make major dietary changes. Canadians should eat a balanced diet in accordance with Canada's Food Guide to Healthy Eating. This
advice is consistent with that provided by the United States Food and Drug Administration and other international bodies, such as United Kingdom Food Standards Agency, Sweden's National Food Administration, and was a recommendation from the World Health Organization and the Food and Agricultural Organization expert consultation on acrylamide.
Background information on acrylamide
How and when was acrylamide found in certain foods?
In late April (2002), the Swedish National Food Authority announced that researchers from Stockholm University had discovered elevated levels of acrylamide in starch-based foods that had been cooked at high temperatures (greater than 120 degrees Celsius). Since the Swedish National Food Authority announced its findings, similar findings have been reported in other countries. By September 30, (2002), Health Canada had conducted its preliminary analytical studies in order to verify the Swedish findings by looking at Canadian foods that may contain acrylamide. In doing so, Health Canada studies confirmed the Swedish results. Health Canada had also started to
investigate how acrylamide is formed in food. Our scientists discovered a possible route for the formation of acrylamide, involving a reaction at high temperatures between the amino acid "asparagine" and the sugar glucose in baked or fried carbohydrate-rich foods, such as potatoes. This information may provide a key as to how the presence of acrylamide in
foods can be minimized. Health Canada advised industry and interested associations of these findings. As well, Health Canada posted information on its website.
On December 4, (2002), the United States Food and Drug Administration (FDA) released the results of their analysis of french fries, potato chips, bakery and cereal products and other foods for the presence of acrylamide. The results revealed that acrylamide levels can vary considerably depending on
the type of food and the cooking conditions. The highest acrylamide levels were found in potato chips and other high-carbohydrate foods that are cooked longer at higher temperatures. These findings are consistent with analytical
results generated by Health Canada to date. Further research is being done by Health Canada and in other countries to investigate ways of minimizing acrylamide levels in foods.
Relevant Links Canada's Food Guide to Healthy Eating
http://www.hc-sc.gc.ca/hpfb-dgpsa/onpp-bppn/food_guide_e.html
FAO/WHO Consultation on the Health Implications of Acrylamide in Food,
Geneva, 25-27 June, 2002, Summary Report
ftp://ftp.fao.org/es/esn/jecfa/acrylamide_2002-09-16.pdf
The Swedish National Food Administration Press Release: Acrylamide in Food
http://www.fsai.ie/rapid_alerts/alerts/NFA_Acrylamide250402.pdf
United States Food and Drug Administration(FDA): Exploratory Data on
Acrylamide in Foods http://www.cfsan.fda.gov/~dms/acrydata.html