COLI O157 TEST RECEIVES AOAC CERTIFICATION
GAITHERSBURG, Md.-- IGEN
International, Inc. announced today that its
PATHIGEN E. coli O157 test, based
on the Company's proprietary ORIGEN(R)
technology, has earned the Performance
Tested Method certificate of the AOAC
Research Institute (AOAC RI).
FIRM GOES OFF TO MARKET
Officials with Bio-ID Diagnostic Inc. were
cited as saying that genetic
fingerprinting of microbial organisms can offer
the food industry and
consumers better assurance that there are no dangerous
pathogens in our food
supply, and that the company is ready to take its patented
technology to the commercial marketplace.
Test to Detect E. coli in Meat
Diagnostics Inc. (Nasdaq: SDIX), a leading provider of antibody products and analytical
test kits for the food safety and water quality markets, today announced the completion
of evaluations performed by major independent laboratories on SDI's RapidChek(R)
test for E. coli O157.
updates hygiene software
The new multilingual version allows users
to work in English, Spanish, Italian, French or German ?and the language can be
selected at the touch of a button. The original software in English was launched
18 months ago
clothes filter out cholera
old saris to filter drinking water collected from rivers and ponds has halved
the number of cholera cases in remote Bangladeshi villages.
clean drinking water
Filtering drinking water from rivers and ponds through
a folded piece of cotton cloth could cut disease by half in cholera-plagued countries,
a new field study suggests.
E. coli Test Results: Updated January 27, 2003
By Steve Mitchell
UPI Medical Correspondent
the Science & Technology Desk
Published 1/28/2003 3:01 PM
Jan. 28 (UPI) -- A rising number of outbreaks of foodborne illnesses contracted
from eating fresh fruits and vegetables point to the need for better food handling
practices from grower to consumer, scientists and federal health experts said
data suggest that foodborne outbreaks associated with fresh produce consumption
have increased over the last three decades," said Dawn Norton, an Epidemic
Intelligence Service officer in the Centers for Disease Control and Prevention's
foodborne and diarrheal diseases branch.
noted up to 3 percent of foodborne outbreaks could be attributed to contaminated
fruit and vegetables.
actual proportion may be slightly higher," she said, because the figures
do not include salads.
Food and Drug Administration also is concerned, writing on the Web site for its
Center for Food Safety and Applied Nutrition, "Although low, the proportion
of foodborne illness associated with both domestic and imported fresh fruits and
vegetables has increased over the last several years."
illnesses often are caused by bacteria, such as Salmonella and Escherichia coli.
Symptoms of infection can include diarrhea, fever, headache and vomiting. For
healthy people, the sickness usually resolves on its own but for the young, elderly
and those with weakened immune systems, foodborne illnesses can be fatal.
plant and food scientists noted in a recent study that Salmonella, E. coli and
other pathogens have been detected on seeds, sprouts, unpasteurized fruit juice,
raw fruits and vegetables. Produce-related outbreaks of pathogens normally associated
with meat have been on the increase for the past 20 years, J.W. Buck, an author
of the study and a plant pathologist at the University of Georgia, told United
the U.S. between 1995 and 1998, there were nine outbreaks of foodborne illness
caused by Salmonella or E. coli O157:H7 due to consumption of fresh vegetable
sprouts," Buck and colleagues write in the study, which appeared on the Web
site of the American Phytopathological Society. The outbreaks affected more than
Japan, in 1996, four children died and more than 4,000 were infected after eating
raw radish sprouts contaminated with E. coli, the scientists write. In addition,
outbreaks of hepatitis A have been traced back to lettuce, raspberries and strawberries.
is likely attributable to an increased consumption of fresh produce by Americans,
and thus increased exposure to pathogens that may be present," Norton said.
1999 study by the FDA found about 4 percent of imported produce was contaminated
with either Salmonella or another bacteria, Shigella. The three items most commonly
infected were cilantro, cantaloupe and culantro.
firms were placed on restrictions that prohibited their products from entering
the United States and as of January, 2002, 10 of those companies had not resolved
issues with the FDA and their shipments still were barred entry.
FDA study of domestic produce in 2000 found 12 samples out of 919 tested positive
for the presence of Salmonella, Shigella and E. coli. The samples included cantaloupe,
celery, green onions, loose-leaf lettuce, and tomatoes.
Garrett, president of the International Fresh-Cut Produce Association, a group
representing 500 companies involved with prepared raw produce, conceded there
have been outbreaks of E. coli, salmonella and other pathogens in recent years
but they have been "very small and isolated cases."
you look at the volume of products produced and consumed in the U.S., these instances
are very, very low," Garrett said. "The health value far outweighs the
risks that are associated with fresh fruits and vegetables."
noted, however, "We're concerned in our industry about keeping these types
of pathogens out of these products" and strive to implement proper sanitation
procedures from the farm to the processing of the food.
has to be things in place all the way down the line ... from growers and pickers
to supermarkets" and even consumers should bear some of the responsibility,
hygiene at every point is important," Larry Beuchat, Buck's co-author and
a professor of food microbiology at the Center for Food Safety at the University
of Georgia, told UPI.
produce free from contaminants should include implementing "good manufacturing
practices and good agricultural practices," Beuchat said.
harvesters, packers and distributors, as well as the processors of fresh produce,
should be "very alert and conscience of the need to practice good practices.
I think that is the key to trying to minimize the risk of illness associated with
fresh produce," he said.
addition, more should be done to make consumers aware of the hazards involved
with raw produce, Buck said. "People should know the risks involved and how
to minimize them," he said.
agreed and said consumers "need to be part of the whole process" and
"become more aware of the hazards associated with fresh fruits and vegetables
once they purchase them and bring them to their homes."
should take care in their handling, refrigeration of produce, and takes steps
to avoid "cross-contamination with foods of animal origin, some of which
may not be cooked and may be more likely to contain a pathogen," he said.
agreed avoiding cross-contamination was important.
can help protect themselves from illness by washing fruits and vegetables thoroughly
under running water and avoiding cross-contamination of one food with another
by washing hands, utensils, and cutting boards after they have been in contact
with raw food items and before they touch another food," she said.
Question of Irradiated Beef in Lunchrooms
By MARIAN BURROS
beef may be coming soon to your local school cafeteria.
farm bill that was passed last May directs the Agriculture Department to buy irradiated
beef for the federal school lunch program. It will be up to local school districts
to decide if they want it.
have been reluctant to buy food that is irradiated, a process that uses electrons
or gamma rays to kill harmful bacteria like salmonella and E. coli 0157:H7, which
cause food poisoning. Some people fear, wrongly, that the food is radioactive.
Others are concerned that the process hasn't been tested well. They may be correct.
on European studies showing the formation of cancer-causing properties in irradiated
fat, the European Union, which allows irradiation only for certain spices and
dried herbs, has voted not to permit any further food irradiation until more studies
have been done.
Tucker Foreman, director of the Food Policy Institute at the Consumer Federation
of America, said: "There is nowhere in the world where a large population
has eaten large amounts of irradiated food over a long period of time. It makes
me queasy that we are going to feed it to schoolchildren."
of meat irradiation have been struggling for public acceptance; some irradiated
meat is being sold. But some within the food industry criticize the tactics being
used to gain acceptance for food irradiation. Diane Toops, the news and trend
editor of Food Processing, a trade magazine, said in this column in 2001: "The
irradiation business is making all of the same mistakes biotechnology has made,
trying to force their new technology down the throats of consumers who have a
lot of questions."
the word irradiation conjures up radioactivity and, more recently, the method
by which anthrax spores have been killed, the industry has tried to keep it off
food packaging. It is lobbying to use a word with which people are more comfortable:
bill provision, added by Senator Tom Harkin, the Iowa Democrat, directs the Food
and Drug Administration to look for a less fear-inducing word. Senator Harkin,
a longtime proponent of food safety, is also responsible for the language in the
bill that directs the Agriculture Department to buy irradiated meat.
same month the farm bill passed, according to the Federal Election Commission
in 2002, Senator Harkin received a $5,000 campaign contribution from the Titan
Corporation, which until last August owned the SureBeam Corporation of Sioux City,
Iowa, the country's largest food irradiator. Tricia Enright, Mr. Harkin's spokeswoman,
said: "Tom Harkin's record as a leader of food safety is unparalleled. His
commitment to this technology goes back decades."
Harkin provision has given the Bush administration what it asked for in 2001:
irradiated beef in the school lunch program, in place of testing for bacterial
contamination. School lunches fall under the jurisdiction of Dr. Peter S. Murano,
deputy administrator of the Food and Nutrition Service. He and his wife, Dr. Elsa
Murano, the Agriculture Department's under secretary for food safety, are known
for their writings on the use of irradiation to improve food safety. Previously,
she ran the food irradiation program at Iowa State University.
convince the public that irradiation is necessary because food poisoning has been
increasing in schools, the meat industry cites a General Accounting Office study
issued on April 30, 2002, that maintains that such outbreaks are rising at the
rate of 10 percent a year.
Dr. Robert Tauxe, chief of the foodborne and diarrheal diseases branch at the
Centers for Disease Control and Prevention, said, "The percent of outbreaks
in schools hasn't changed in the last 10 years." The statistical change,
he said, is due to better reporting.
the Agriculture Department is authorized to offer irradiated meat to schools,
the secretary of agriculture, Ann M. Veneman, is moving slowly. So far, it is
served only in schools in a pilot program in Minneapolis. According to the Center
for Food Safety, a nonprofit Washington advocacy group, which opposes irradiation
of food, of more than 1,500 comments the Agriculture Department received from
the public on the subject, two-thirds were against it.
don't think the right place to start this is in the school lunch program,"
said Caroline Smith DeWaal, director of food safety at the Center for Science
in the Public Interest. "There is not enough public acceptance. It's essential
parents be allowed to sign off before irradiated meat is allowed. If kids don't
have the right to refuse and it's not labeled, it's really taking consumer choice
American School Food Service Association, a trade group, states that irradiation
will make beef safer and save money, because salmonella testing will no longer
be necessary. That idea angers people like Ms. DeWaal, who said, "Irradiation
is not a substitute for testing."
Sackin, a lobbyist for the food service association, said that school districts
will have the right to refuse irradiated meat, and when it is used, it will have
to be labeled. "The last thing we need is a reporter who puts out a story
that kids are served irradiated meat and parents didn't know," he said.
E. COLI OUTBREAK FOLLOWED CITY HEALTH INSPECTION
01/29. FOOD POISONING, SCHOOL
CHILDREN - COLOMBIA (CALI)
01/29. Temburong Jungle Visit Lands 30 Koreans In
01/28. HEALTH OFFICIALS TRYING TO TRACK CAUSE OF E. COLI OUTBREAK
Erie couple is suing KFC
01/28. E. coli outbreak hits Polish Alliance diners
Nursery faces action over baby's milk death
01/28. Oshkosh Inmates Sue for
01/27. E. COLI O157:H7: ALBERTA (UPDATE)
Health officials link salmonella infections to school
01/26. Food poisoning
NATIONAL AGENCY ISSUES WARNING ABOUT CHEESES FROM EYOT
01/29. Presence of undeclared
sulphites in SAHHA BRAND JAMS AND MARMELADES
01/29. Presence of undeclared
sulphites in GREEN WORLD BEST FOOD BRAND JAM
01/29. Undeclared sulphites in
QUALITY BRAND AAM PAPAD/AMPAPD
01/29. Undeclared sulphites in GRAINFIELDS BAKERY
01/29. EYOT CREEK FARM NATURAL FARMSTEAD GOUDA CHEESE may contain
Undeclared sulphites in ASSALAM BRAND EXTRA APRICOT JAM
01/29. Puerto Rico
Firm Recalls Pork Products for Possible Listeria Contamination
Allergy Alert on Undeclared Peanuts in Witor's Golden Poker Milk Chocolate Pralines
Mayfair Sales Has Recalled Witor's Golden Poker Milk Chocolate Pralines
Presence of undeclared sesame seeds in various SILANG BRAND BISCUITS
Presence of undeclared sulphites in SAHHA BRAND JAMS and MARMELADES
Undeclared sulphites in QUALITY BRAND AAM PAPAD
the Food Supply: FDA Actions on New Bioterrorism Legislation
Security and Bioterrorism Preparedness and Response Act of 2002; Meeting
by FSIS Administrator Dr. Garry L. McKee
Positive E. coli Test Results: Updated
January 27, 2003
Juice HACCP Small Entity Compliance Guide
Update/Alert: Updated January 24, 2003
Transmissible Spongiform Encephalopathies
Advisory Committee; Notice of Meeting
Food Safety News
LABEL CONSCIOUS? HAVE A GO AT OUR QUIZ
01/29. OILS AND WAXES IN PACKAGING POSE
NO HEALTH RISK
01/29. STRONGER FISH MERCURY WARNINGS SOUGHT
EARNS HACCP RECOGNITION
01/29. Major study shows no link between meat eating,
01/29. Study Doubts Acrylamide in Food Causes Cancer
No Cancer Risk Found in Food Chemical
01/29. Foodborne illnesses increasing
The Question of Irradiated Beef in Lunchrooms
01/29. Spreading the word on
manure food bug link
01/28. Inspectors Eye Meat Coming Into Detroit
THE FOOD SAFETY RESEARCH CONSORTIUM (FSRC) ANNOUNCEMENT
01/28. PEOPLE WHO FREQUENTLY
REUSE WATER BOTTLES MAY BE RISKING THE
01/28. SWEDEN: New Swedish study defuses
01/28. Milk feed linked to sixth mad cow
public 'cautious over GM food'
01/28. ACRYLAMIDE CONFUSION AFTER COUNTER-ALARM
SCHOOLS GET BEEF CHOICE
01/28. More people are getting sick from eating fresh
01/28. Cancer-fried food link yields clue
01/28. New rules on colouring
01/28. Stronger Fish Mercury Warnings Sought
Application of Risk Analysis
Davey CEO & Chris Chan, Director Science & Risk Management, SafeFood NSW
here to see the slides (Wait for 30-40 sec. after
click) (ONLY with Microsoft
food safety - Milk and Dairy Beef Quality Assurance Program R Wallace
here to see the slides
A HACCP System in Your Food Service Operation
http://www.cfs.purdue.edu (by Hospitality & Tourism Management)
here to see the slides (ONLY
with Microsoft Explorer)
(by Dr. C. Cutter)
here to see the slides (ONLY
with Microsoft Explorer)
here to see the slides (ONLY with Microsoft Explorer)
and implementation of HACCP in processing plants
Source from : MS Brewer http://www.cvm.uiuc.edu
here to see the slides
water and Food Safety
from UC Davis (UCgaps) - http://ucgaps.ucdavis.edu (Trevor V. Suslow, Ph.D.)
here to see the slides (PDF file)