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New food safety rules to come into effect from August 5?
Source :
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 laws.
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.

Americans willing to pay higher prices for safe-to-eat food
Source :
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 Modernization Act.
Seventy percent of Americans polled felt food companies should pay a $1000 annual fee to support food safety activities conducted by the FDA.
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.

USDA now says cooked pork can be pink, at 145 degrees
Source :
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.

Salmonella Can Be a Cause of Travelers' Ills
Source :
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 Salmonella infections.

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 America

$72 Million Paid to Victims of Walkerton Outbreak
Source :
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 syndrome (IBS).

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."

Suspected deadly E. coli outbreak in Germany
Source :
(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 prevention agency.
"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 high".
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 2009.
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 of hygiene.
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 disease.
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 Minnesota

6th International Conference for
Food Safety and Quality

November 8-9, 2011
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


Tuesday, November 8, 2011
Conference Place: Holiday Inn (Conference Room)

7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster Display
(***Exhibitors displaying time : 7:00-9:00 AM***)

8:40 - 9:00 Opening Announcement

Section A. Importance of Detection Methods for Food Safety and Quality

9:00 - 9:50 - The Importance of detection methods for food safety and quality

Michael Doyle
University of Georgia

9:50 - 10:40 - Advanced Detection methods for food safety and quality

Mansel Griffiths
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 Room)

Section B. Detection methods for Food Allergen Residues

1:00 - 1:50 - Detection of Food Allergen Residues in Processed Foods and Food Processing Facilities

Stephen Taylor
University of Nebraska
Director - Food Allergy Research and Resource Program

1:50 - 2:20 - Rapid Testing for Allergen Control Programs
Presentation by Ryan Waters
Charm Science

2:20 - 2:30 - Break / Visit Companies' Booth

Section C. Molecular/Immunoassay methods for Detection of Microbiological and Chemical hazards

2:30 - 3:10 - Costco Way for Food Safety and Quality

Robin Forgey
Food Safety Quality Manager

3:10 - 3:50 -
Novel biosensor technologies for high throughput screening of pathogens and toxins

A. Bhurnia
Professor, Purdue University


3:50 - 4:10- Innovative detection methods with immunoassay based method
Presented by SDI

4:10 -4:30 - Novel nucleic acid testing methods for industrial applications
Presented by Roka Bioscience

4:30 - 5:30 - Panel Discussion (All key speakers will be joined)

Stan Bailey
2008 IAFP President, bioMerieux

- Adjourn

Wed. November 9, 2011
Conference Place: Holiday Inn (Conference Room)

7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster Display
8:40 - 9:00 Poster Competition Award

Section D. Importance of conventional/biochemical detection methods for Food safety and Quality

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

P.C. Vasavada
Director of Rapid Methods and Automation in Microbiology Workshop (UW)
Professor, University of Wisconsin

10:20 - 10:40 - Coffee Break in Exhibitors' Section

10:40 - 10:50 - Presentation Title from Company presentation


11:00 - 11:30 - New demands for Rapid and Automative Detection Methods for Food Safety

Stan Bailey
2008 IAFP President, bioMerieux


11:30 - 12:00 - Rapid methods for monitoring microbial numbers for food industries

Gregory Siragusa
Senior Principal Scientist
Danisco USA


12:00 -12:20 - Innovative methods for detection of microbiological/chemical hazards for food safety

Dupont Qualicon

12:20 - 1:30
- Lunch buffet will be supported (Holiday Inn, Dinning Room)

Section E. Impacts of Advanced/Conventional Detection methods on Food Industries

1:30 - 2:10 - Impact of detection methods for food industries

Robert Koeritzer
2006 AOAC President

2:10 - 2:30 - Application of several detection methods for Food industries


2:30 - 2:40 - Coffee Break in Exhibitors' Section

2:40 - 3:10 - The importance of detection procedures for food safety by 3rd party

Erdogan Ceylan
Director, Silliker

3:10 - 4:00 Application of Rapid Methods for Food Industries

Paul Hall
IAFP President (2004)
President, AIV Consulting LLC.

4:00 - 4:30 - Attendees' Certificate / Adjourn

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