safety rules to come into effect from August 5?
Source : http://www.dnaindia.com/india/report_new-food-safety-rules-to-come-into-effect-from-august-5_1547051
By : PTI (25,May, 2011)
The new rules governing food
safety and standards in the country will come into effect from August
5, the Union health ministry said today, as it reviewed preparation
for smooth transition to an integrated food law.
At the fourth meeting of Central Advisory Committee of Food Safety and
Standards Authority of India, chief executive officer VN Gaur discussed
the issue with the food safety commissioners from states and Union territories.
They assured that despite all bottlenecks, they will be able to ensure
smooth transition from the Prevention of Food Adulteration (PFA) Act,
1954 to the new Food Safety and Standards (FSS) Act, 2006.
The CEO asked commissioners to gear up the machinery to take up challenge
of license and registration of food business operators in their states.
User-friendly IT-enabled licensing system will be created to improve
governance and compliance, a ministry official said.
Gaur said after extensive consultation with various stakeholders, draft
rules were notified and suggestions received from the public were considered.
The meeting also discussed the whistleblower scheme, which provides
for reward to people for information on food adulteration.
The new food safety rules integrate separate food laws for meat, milk,
edible oil, fruits and vegetables. Under the regulations, food safety
officers will replace food inspectors as was mandatory in the PFA Act.
The rules also streamline the penal mechanism and conform to international
Officials said Food Safety and Standards Rules have been notified in
the Gazette of India on May 5 and will come into force after three months
of date of publication.
Considering the requirements of funds for implementation of FSS Act,
the state governments were impressed upon to prepare details of estimated
expenditure and include the same in the state government plans.
to pay higher prices for safe-to-eat food
Source : http://www.emaxhealth.com/1020/americans-willing-pay-higher-prices-safe-eat-food
by Kathleen Blanchard ( 23, May, 2011)
An independent research poll shows Americans surveyed would pay higher
food prices to ensure what they eat is safe.
In a Pew-commissioned poll of 1,015 possible voters, 74 percent said
they would be willing to pay one to three percent higher prices to help
subsidize food safety measures that are now part of the FDA Food Safety
Seventy percent of Americans polled felt food companies should pay a
$1000 annual fee to support food safety activities conducted by the
One quarter of Americans polled worry about food bacteria
In the survey, conducted between April 28 and May 4, 2011, one quarter
of Americans said they "worry a great deal" about consuming
unsafe food contaminated with bacteria.
The FDA Food Modernization Act was passed in January, giving the government
more power over food safety, including mandatory recalls and stronger
food inspection guidelines; supported by 71 percent of those polled
who feel the FDA has a vital role in making sure food is safe for consumption.
Erik Olson, who directs food programs for the Pew Health Group says,
"This poll reflects a strong belief that Americans are willing
to pay more to ensure that the FDA is protecting the safety of the food
they put on their family's dinner table."
Olson notes for too long the FDA lacked power and resources to protect
America's food supply.
Other findings from the poll show Americans want other countries to
certify food exported to the U.S. meets with United States standards.
Eighty six percent of Americans support frequent food facility inspections
from the FDA.
The results show seventy four percent are willing to pay higher food
prices to ensure what they eat is free from bacteria. Additional findings
show 70 percent of those polled think food producers should contribute
monetarily to support FDA food safety monitoring efforts and activity.
says cooked pork can be pink, at 145 degrees
Source : http://www.usatoday.com/money/industries/food/2011-05-24-cooking-pork_n.htm
By Elizabeth Weise (25, May, 2011)
Your grandmother may roll
over in her grave, but pork can be pink now when cooked. The U.S. Department
of Agriculture on Tuesday announced it had changed a decades-old guideline
and now says that pork, and all whole meat cuts, only have to get to
145 degrees internally, not the 160 the agency had previously suggested.
"We found it was perfectly
acceptable and that 160 was probably overkill," says Elisabeth
Hagen, USDA's undersecretary for food safety.
Pork cooked under the new guidelines is going to be "more tender
and a little more juicy," says Brad Barnes, director of culinary
education at the Culinary Institute of America in Hyde Park, N.Y.
Still, he doesn't think the USDA guidelines will cause all Americans
to embrace the new, pinker pork. "My wife's family, they're all
Bronx Italians. They won't really care what USDA says. It's going to
need to be done - and done would be no traces of pink."
Trichinosis, a parasitic disease caused by eating raw or undercooked
meat infected with roundworm larvae, was once common but is no longer
a problem in commercially grown pork and hasn't been for years, says
Ceci Snyder, with the National Pork Board in Des Moines. "Those
myths die hard," she says.
Salmonella, not trichinosis, was "really the pathogen that we worry
about the most in pork, so we had to be fully confident that salmonella
would be killed," Hagen says.
The shift should also make
it easier for consumers to remember the safe cooking temperatures for
meat, "145 for all whole cuts of red meat, 160 for ground red meat
and 165 for poultry," Hagen says,
Once the pork chop or roast reaches 145 degrees as read by an instant-read
thermometer, it needs to sit for three minutes to reach a safe internal
temperature, the USDA guidelines recommend.
When the internal temperature hits 145, the external temperature will
be higher. External heat kills bacteria on the surface of the meat.
The interior of a muscle cut such as pork chops or steak is safe because
bacteria can't reach it. That's why ground meat has to reach a higher
temperature, because the grinding mixes any bacteria on the surface
throughout the meat. Poultry has a higher temperature because salmonella
is more prevalent in poultry.
Be a Cause of Travelers' Ills
Source : http://www.foodsafetynews.com/2011/05/salmonella-a-significant-cause-of-travelers-illness/
by News Desk (26, May, 2011)
Salmonella is one of the most common foodborne pathogens in the United
States, causing an estimated 1.2 million infections per year. It also
is a notable cause of illness for people who have traveled internationally
in the week before they became ill.
A new study, published in
Foodborne Pathogens and Disease, takes a closer look at travel-related
The authors examined cases
of Salmonella infection reported to the Centers for Disease Control
and Prevention's (CDC) Foodborne Diseases Active Surveillance Network
(FoodNet) from 2004 to 2008.
They found that among 23,712
case-patients who were known to have traveled recently, 11 percent (2,659)
had been outside the U.S. in the 7 days before they became ill. Travelers
with Salmonella infection tended to be older -- the median age was 30
-- than non-travelers, whose median age was 24.
The most common destinations
reported for travel-related Salmonella infections were Mexico (38 percent),
India (9 percent), Jamaica (7 percent), the Dominican Republic (4 percent),
China (3 percent), and the Bahamas (2 percent). Trips to Africa were
associated with the highest rate of hospitalized case-patients -- 33
percent -- while travel to Asia was linked to the highest rate of invasive
disease, also 33 percent.
The most commonly reported
Salmonella serotype associated with travel was Enteritidis (22 percent
of cases). That was followed by Typhimurium (6 percent), Newport (5
percent), and Javiana (4 percent).
The authors concluded that
medical professionals should appropriately consider the possibility
of Salmonella infection when evaluating patients who have recently traveled
internationally, especially those who visited Africa, Asia, or Latin
Paid to Victims of Walkerton Outbreak
Source : http://www.foodsafetynews.com/2011/05/72-million-paid-to-victims-of-walkerton-outbreak/
by News Desk ( 23, May, 2011)
On the 11th anniversary of what Canadians refer to as the Walkerton
Tragedy, the Ontario government announced it has paid more than $72
million ($74.4 million US) in compensation to victims of an E. coli
outbreak and their families.
In May 2000, more than 2,300
became ill and seven people died after E. coli O157:H7 in manure from
a small herd of cows contaminated the water supply in Walkerton, a town
of about 4,800 residents in southwestern Ontario.
Two brothers who ran the
local water utility later pleaded guilty to criminal charges; a government
investigation determined the water supply had not been adequately chlorinated.
According to the Walkerton
Report, the overall estimated number of cases associated with the outbreak
was over 2,300. Of the 1,346 reported cases, 1,304 were considered to
be primary (exposed to Walkerton municipal water), 39 were secondary
(exposed to a primary case and not to Walkerton municipal water) and
3 were unclassified.
Sixty-five patients were
admitted to hospital and of these 27 developed hemolytic uremic syndrome
(HUS). Thirty-six percent developed post-infectious irritable bowel
A 10-year study of 1,977
Walkerton residents, published in November in the British Medical Journal,
concluded that those who were sickened in 2000 experienced an increased
risk for hypertension, renal impairment and cardiovascular disease.
"Our findings underline
the need for following up individual cases of food or water poisoning
by E.coli O157:H7 to prevent or reduce silent progressive vascular injury,"
the researchers concluded. "These long term consequences emphasize
the importance of ensuring safe food and water supply as a cornerstone
of public health."
deadly E. coli outbreak in Germany
(25, May, 2011)
BERLIN - German authorities reported Tuesday three suspected deaths
from a strain of the E. coli bacterium and warned more were likely because
of a "scarily high" number of new infections.
"The number of serious cases in such a short time period is very
unusual, and the age groups affected is also atypical," said the
Robert Koch Institute (RKI), Germany's national disease control and
"The source of the outbreak has not yet been identified,"
RKI head Reinhard Burger said. "We have to say clearly that we
have to expect more fatalities in view of the high number of cases."
The RKI said more than 80 cases of haemolytic uraemic syndrome (HUS)
had been reported in the past two weeks, a life-threatening disease
caused by infection with the enterohaemorrhagic E. coli (EHEC) strain.
In the northern state of Schleswig-Holstein alone, there were some 200
suspected cases of people suffering from bloody diarrhoea, while in
Lower Saxony there were 96 and in Hamburg 42.
The Lower Saxony health ministry said an autopsy was being carried out
on an 83-year-old woman who died Saturday after suffering for a week
from bloody diarrhoea.
The woman was confirmed to have been infected with EHEC, but tests were
being carried out to see if this caused her death, the ministry said
in a statement.
Health authorities in the northern city of Bremen said a young woman
who had been showing signs of EHEC infection died overnight Monday,
although tests have yet to confirm the cause.
And in the northern state of Schleswig-Holstein, a woman aged more than
80 infected with EHEC died on Sunday following an operation. Authorities
said the cause of death was as yet unknown.
RKI head Burger called the recent number of recorded cases "scarily
Normally in a year there are around 1,000 EHEC infections and some 60
cases of HUS, he said. There were two fatalities in 2010 and two in
Currently the majority of those affected are adults, in most cases women,
whereas previous outbreaks had principally hit children, the RKI said.
In 2010, for example, there were some 65 cases of HUS, of which only
six were aged 18 years or older.
Most cases so far are confined to northern Germany.
According to the World Health Organization, HUS is characterised by
acute renal failure and blood problems, with a fatality rate of between
three and five percent. It can also cause seizures, strokes and coma.
The RKI added that the source of the EHEC outbreak had not yet been
identified and advised people to heat food and observe proper standards
E. coli is commonly found in the gut of humans and warm-blooded animals.
Most strains of E. coli are harmless but some can cause severe foodborne
It is transmitted to humans primarily through consumption of contaminated
foods, such as raw or undercooked meat and unpasteurised milk.
Faecal contamination of water and other foods, as well as cross-contamination
during food preparation with beef and other meat products, contaminated
surfaces and kitchen utensils, will also lead to infection.
Salad Suspected in Illinois Salmonella Outbreak
by News Desk ( 25, May, 2011)
Although health department investigators have not been able to pinpoint
the cause of a Salmonella outbreak in St. Charles, Illinois, they say
evidence suggests it was the salad at Portillo's restaurant.
Fifteen people have now been confirmed infected with the outbreak strain
of Salmonella, according to a news release Monday from the Kane County
Health Department. Eleven of the case patients reported eating at Portillo's
restaurant and seven of those reported eating a salad.
It is not known how the salad might have become contaminated. Food samples
collected from the restaurant all tested negative.
Two Portillo's employees tested positive for Salmonella Typhimurium,
but investigators identified them as likely victims of the outbreak,
not the source. So far, 76 employees have been cleared to return to
work after twice testing negative in tests conducted 48 hours apart.
The onset of the first illness was April 5 and onset of the last illness
was April 30. Three of the case patients became so ill they were hospitalized.
Kane County says it continues to work with the Illinois Department of
Public Health and the DuPage, DeKalb and Chicago health departments
in investigating the outbreak. Eight of the victims were from Kane County,
four from DuPage County, and one each from DeKalb County, Chicago and
International Conference for
Food Safety and Quality
Holiday Inn Chicago O'Hare Hotel
5615 North Cumberland Avenue, Chicago, Illinois 60631
Major Topic: Detection Methods for
Microbiological/Chemical Hazards for Food Safety and Quality
November 8, 2011
Conference Place: Holiday Inn (Conference Room)
7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster
(***Exhibitors displaying time : 7:00-9:00 AM***)
- 9:00 Opening Announcement
A. Importance of Detection Methods for Food Safety and Quality
9:00 - 9:50 - The Importance of detection methods for food safety and
University of Georgia
9:50 - 10:40 - Advanced Detection methods for food safety and quality
University of Geulph
Editor of AEM
10:40 - 11:00 - Coffee Break in Exhibitors' Section
11:00 - 11:50 - Current Foodborne Outbreak and legal issues
William D. Marler, Esq.
MarlerClark attorneys at Law
11:50 - 12:00: Exhibitos Presentation and GROUP PICTURE
12:00 - 1:00: Lunch buffet will be supported (Holiday Inn, Dinning
B. Detection methods for Food Allergen Residues
1:50 - Detection of Food Allergen Residues in Processed Foods and Food
University of Nebraska
Director - Food Allergy Research and Resource Program
1:50 - 2:20 - Rapid Testing for Allergen Control Programs
Presentation by Ryan Waters
- 2:30 - Break / Visit Companies' Booth
C. Molecular/Immunoassay methods for Detection of Microbiological and
3:10 - Costco
Way for Food Safety and Quality
Food Safety Quality Manager
3:10 - 3:50 - Novel
biosensor technologies for high throughput screening of pathogens and
Professor, Purdue University
3:50 - 4:10- Innovative detection methods with immunoassay based method
4:10 -4:30 - Novel nucleic acid testing methods for industrial applications
by Roka Bioscience
4:30 - 5:30 - Panel Discussion (All key speakers will be joined)
2008 IAFP President, bioMerieux
5:30 - Adjourn
November 9, 2011
Conference Place: Holiday Inn (Conference Room)
7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster
8:40 - 9:00 Poster Competition Award
D. Importance of conventional/biochemical detection methods for Food safety
9:00 - 9:40 - Rapid Methods/Automation and a Look into the Future
Daniel Y.C. Fung
Director of Rapid Methods and Automation in Microbiology Workshop (KSU)
Professor, Kansas State University
9:40 - 10:20 - Rapid
Methods and Automation Workshop for 30 years
Director of Rapid Methods and Automation in Microbiology Workshop (UW)
Professor, University of Wisconsin
10:20 - 10:40 - Coffee
Break in Exhibitors' Section
- 10:50 - Presentation Title from Company presentation
- 11:30 - New demands for Rapid and Automative Detection Methods
for Food Safety
2008 IAFP President, bioMerieux
- 12:00 - Rapid methods for monitoring microbial numbers for
Senior Principal Scientist
-12:20 - Innovative methods for detection of microbiological/chemical
hazards for food safety
12:20 - 1:30 -
Lunch buffet will be supported (Holiday Inn, Dinning Room)
Impacts of Advanced/Conventional Detection methods on Food Industries
2:10 - Impact
of detection methods for food industries
2006 AOAC President
2:10 - 2:30 - Application of several detection methods for
- 2:40 -
Coffee Break in Exhibitors' Section
2:40 - 3:10 - The
importance of detection procedures for food safety by 3rd party
4:00 Application of Rapid Methods for Food Industries
IAFP President (2004)
President, AIV Consulting LLC.
4:00 - 4:30 -
Attendees' Certificate / Adjourn
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