Video News Release:USDA
Celebrates National Food Safety Education Month
Issues Advisory on Star Anise "Teas"
System Detects Contaminants on Poultry
INVESTIGATION GUIDELINES FOR FRESH FRUITS AND VEGETABLES
Canadian Food Inspection Agency
view the document see:
FOOD SAFETY AND QUALITY: GUIDELINES FOR STRENGTHENING NATIONAL FOOD CONTROL SYSTEMS
WHO Food Safety News No 7
publication was prepared to enable national authorities, particularly
countries, to improve their food control systems. These
the earlier FAO/WHO publication Guidelines for Developing
an Effective National
Food Control System (1976).
Full text is available at:
Food Safety Informaiton
INSECTS FOUND IN BOTTLED WATER IN INDIA, OFFICIALS CLOSE PLA
09/12. GROUP URGES
U.S. TO END NUCLEAR-IRRADIATION OF FOOD AT BUCKS
09/12. AGENCY ISSUES FURTHER
CHILLI PRODUCT WARNINGS
09/12. INSPECTION CUTBACKS COST MORE IN LONG RUN
EVES EMBROILED IN MORE MEAT-INSPECTION WOES
09/11. FDA Issues Advisory
on Star Anise "Teas"
09/11. NEW WEB ADDRESSES FOR ENGLAND AND WALES'
09/11. TRACEBACK INVESTIGATION GUIDELINES FOR FRESH FRUITS AND
09/11. TORIES FAILED TO ACT ON TAINTED MEAT WARNING; MINISTRY OFFIC
ASSURING FOOD SAFETY AND QUALITY: GUIDELINES FOR STRENGTHENI
09/11. Got Raw
Milk? Not Unless You Own Your Own Cow
09/11. FOOD ALLERGY RESEARCH REVEALED
AT WAO CONGRESS BRINGS NEW IN
09/11. INTERNATIONAL FOOD SAFETY ISSUES
SAFETY OF FOOD PRODUCTS
09/11. WITH CONSUMERS, FOOD SAFETY PERCEPTION IS REALITY
BIOSOLIDS WASTEWATER SEWAGE PATHOGENS SAFETY
09/11. Food Safety for Your Family
WORLD: Cartagena Protocol on GMOs enters into force
09/11. FDA links herbal
tea to seizures
09/11. Don¡¯t Get Burned
09/11. Ontario's fines for tainted
meat 'not a deterrent'
09/11. Japan schools still avoiding beef in meals due
to mad cow fe
09/11. The legacy of 9/11
09/11. Ban on dietary supplements
containing Ephedra close to becom
09/11. EU invests in safer food
Scientist okays irradiation
09/11. [Japan] Schools remain wary of serving beef
09/11. CORRECTED - Excel to lease eMerge meat inspection systems
Basement butcher may face charges for incident with Carl Mon
09/11. State proposes
changes to food safety program
09/10. Former Miss America Helps USDA Promote
09/10. KEEPING HANDS CLEAN
09/10. FSAI LAUNCHES TRAINING GUIDE
FOR MANAGERS: MANAGEMENT TRAINI
09/10. TAINTED MEAT FINES 'TOO LOW'; PROVINCE'S
TOP PENALTY $5,000
09/10. Juice HACCP regulation questions & answers
Canadian audit: Industry standards have slipped
09/10. SureBeam closes California
09/10. One step closer to E. coli control
09/10. Meat packer in the
09/10. UK removes maize over contamination fears
09/10. No irradiated
food for kids, LAUSD says -
09/10. Governments can ban genetically modified
09/10. Focus on farm security: 60th annual farm safety and health w
New rules to govern food supplements -
09/10. HIPAC on cusp of acquiring HACCP
food safety certification
09/10. Is our food safe?
09/10. [Malaysia] Jail
for unhygienic food handlers
09/10. [Bahrain] Hidden risks in food
09/09. CRIFS SYMPOSIUM 2003: "IMPROVING FOOD SAFETY
09/09. COMMUNICATING CANADIAN SUPPLY CHAIN FOOD SAFETY INITIATIVES:
SECOND STATEMENT FROM AYLMER MEAT PACKERS INC.
09/09. SAFETY OF FOOD PRODUCTS
REPEATED CHALLENGE WITH PRION DISEASE: THE RISK OF INFECTION
the bacteria battle
09/09. FOODNET SURVEILLANCE REPORT FOR 2001
OUR FOOD SAFE NOW?
09/09. SLAUGHTER INDUSTRY STANDARDS SLIP AUDIT; CANADA IS
09/09. INSPECTORS WANT SICK CATTLE KEPT OUT OF FOOD CHAIN: IF AN
09/09. MEAT SCANDAL IS A DIRECT RESULT OF HARRIS-EVES CUTBACKS
MEAT POSES 'MINIMAL RISK'; NO E. COLI IN SEIZED AYLMER PRODU
09/09. Korea arrests
three for selling Canadian beef
09/09. Bacteria May Play Role In Preventing
09/09. One 5-year-old's allergy leads to class peanut ban
BSE test could avoid slaughters
09/09. 49 states to test deer and elk for chronic
09/09. REDUCE THE INCIDENCE OF ALLERGY AMONG AT RISK INFANTS:
SPANISH LISTERIA VIDEO AND BOOKLET AVAILABLE
09/09. EU governments can ban
09/09. Cepheid Sells Pathogen Detection Systems to FDA
Meats not harmful: Safety commissioner
09/09. India: Land of Adulterated food/Drinks
and Spurious Drugs
09/09. Public panels concerned by GM
Your Food Safely
09/09. [India] Human faeces, arsenic found in Kolkata's drinking
09/09. Gene find could halt bug peril
HACCP and Food Safety Director
9/11 QUALITY CONTROL MANAGER -
9/10 Senior Food Technologist
9/10 R & D Scientist (Breaded
9/10 Quality Assurance Manager
9/10 Quality Assurance Manager (Coner
9/09 INTERNATIONAL PRODUCT DIRECTOR (Papa John's International)
R&D Director - Thermal Processed Foods
9/09 Food Scientist
Safety for Your Family
Sep 9, 8:00 PM ET
In Yahoo! Health
probably have lots of concerns about the foods you give to your child. Is it a
nutritious meal? Will he eat it? Is there too much fat? But one thing that may
not cross your mind as you're slicing and dicing in the kitchen is food safety.Why
is food safety important? And how can you be sure your kitchen and the foods you
prepare in it are safe? Keep reading to find out.
Food Safety Is Important
Proper food preparations are necessary to prevent
the spread of bacteria, such as E. coli, and foodborne illnesses, such as salmonellosis,
campylobacter infections , and listeriosis. These preparations include knowing
how to select foods in the grocery store, how to store them in your kitchen, and
how to clean your kitchen.
the Grocery Store
The grocery store is your first stop on the way to food safety.
To ensure the freshness of your refrigerated items (meat, dairy, eggs, and fish,
for example), put these in your cart last. If your drive home is longer than 1
hour, you might want to consider putting these items in a cooler to keep them
packaged meat, poultry, or fish, be sure to check the expiration date on the label.
Even if the expiration date is still acceptable, don't buy fish or meats that
have any unusual odors or look strange. Ground beef should be red, not any shade
of brown; a whole fish is fresh when its eyes are clear, not milky. In the refrigerator,
put meat, poultry, and fish in separate plastic bags so that their juices do not
get on your other foods. It's also important to check inside egg cartons. You
should make sure the eggs, which should be grade A or AA, are clean and free from
broken skin (bacteria can enter through the opening in the skin and contaminate
unpasteurized ciders or juices (they can contain harmful bacteria)
prestuffed turkeys or chickens
Before you put the groceries away, check the temperature of your
refrigerator and freezer. Your refrigerator should be set for 40 degrees Fahrenheit
(5 degrees Celsius), and your freezer should be set to 0 degrees Fahrenheit (-18
degrees Celsius) or lower. These chilly temperatures will help keep any bacteria
in your foods from multiplying.
first items you should put away are those that belong in the refrigerator and
freezer. Keep eggs in the original carton on a shelf in your refrigerator (most
refrigerator doors do not keep eggs cold enough).
meat, poultry, or fish should be cooked or frozen within 2 days. Raw ground meats
can be stored in the freezer for a maximum of 4 months; cooked meats can be frozen
for a maximum of 3 months.
important to refrigerate any leftovers as soon as possible after cooking. If left
to sit at room temperature, bacteria in the food will multiply quickly. To facilitate
the cooling process, you might want to divide the leftovers into smaller containers.
Also, remove stuffing from poultry after cooking and store separately in the refrigerator.
Consume leftovers within 3 to 5 days or throw them out.
these handling and cooking guidelines to prevent foodborne illness in your family:
thaw meat, poultry,
and fish in the refrigerator or microwave, never at room temperature
thawed meat, poultry, and fish immediately
throw away any leftover uncooked
meat, poultry, or fish marinades
cook meat until the center is no longer pink
and the juices run clear
cook crumbled ground beef or poultry until it's no
use a meat thermometer to tell whether meats are cooked thoroughly
- most thermometers indicate at which temperature the type of meat is safely cooked,
or you can refer to the recommendations below (place thermometer in the thickest
portion of the meat and away from bones or fat)
scrub all fruits and vegetables
with plain water to remove any pesticide residue or dirt
remove the outer
leaves of leafy greens, such as spinach or lettuce
- A US molecular biologist has claimed that serving up irradiated beef is a far
safer option than serving it up under cooked.
irradiation is rarely out of the headlines in the US these days, as irradiated
meat is about to be introduced as part of the national school lunch programme
as early as next year.
Speaking yesterday at the IMRP 2003 Conference in Chicago,
the scientist and expert on food irradiation claimed there is a greater safety
risk of eating non-irradiated hamburgers cooked well done than in eating irradiated
burgers cooked medium or even rare. "It's not the meat, it's the heat,"
said Morton Satin, author of Food Irradiation: A Guidebook, who spent 16 years
with the Food and Agricultural Organization of the United Nations.
principal function of food irradiation in food safety is to minimise the risk
of pathogens," said Satin. "In this cold process, authoritative scientific
studies have made it clear that no new hazards are introduced. But cooking meat
well done to an internal temperature of 160 degrees - the most common method for
reducing foodborne hazards- introduces a whole range of new problems whose significance
is just becoming known."
on data from the National Cancer Institute, MIT, Institute of Environmental Health
Sciences and other institutions, cooking foods to a well-done state increases
the amounts of heterocyclic products produced and consumed in the diet. "This
increases the risk of a range of conditions including colorectal adenomas, adenocarcinoma
of the stomach and esophagus and breast, lung and prostate cancer," Satin
said. "Parents, dieticians, nutritionists and administrators are pouring
their hearts into the irradiated ground beef debate without the benefit of all
the facts," Satin believes. "If they had all the facts and understood
the negative effects of high-temperature, well-done cooking, they would consider
the matter differently. In all likelihood, they would regard food irradiation
to be a godsend for school lunch food safety."
is recommending a broad-based review on the relative risks of consuming irradiated
foods cooked medium or even rare versus the risk of eating unirradiated foods
that are cooked well-done, where they lose most of their flavour and texture.
"If we conclude
that using heat as a primary process to reduce the risk of pathogens poses a greater
risk to consumers than the use of irradiation for the same purpose, then we must
consider irradiation mandatory for certain classes of high risk foods. We will
not only have safer foods, but they will taste a hell of a lot better."
many opponents to food irradiation, in both the US and Europe, will undoubtedly
closely mark Satin words. Currently the US advocacy group Public Citizen is mounting
a major campaign against the use of food irradiation for school lunch programme,
citing a lack of scientific evidence to prove its safety.
AN OUTBREAK OF SALMONELLA
TYPHIMURIUM PHAGE TYPE 99 LINKED TO CONTAMINATED
BAKERY PIPING BAGS
Communicable Diseases Intelligence - Vol 27 No 3 Ingrid G Tribe,1 Sharon
Hart,1 David Ferrall,2 Rod Givney1
In October 2002,
the Communicable Disease Control Branch investigated an outbreak of Salmonella
Typhimurium phage type 99. Cases (13 male, 9 female, age range: 2 to 83 years)
were residents of metropolitan Adelaide. Of these, 20 cases were available for
interview. Hypothesis generating interviews sought demographic, illness, food
purchasing practices, food consumption, social activities and animal contact information
for the 7-day period prior to the onset of symptoms. Seven cases were hospitalised,
and one case died.
There were two secondary cases. Hypothesis generating interviews
identified three distinct groupings. The first consisted of six community cases
reporting consumption of sweet bakery
items. Of these, five had eaten cream-filled
buns or cakes. These items were all traced back to the point of manufacture identified
as bakery A. The second grouping consisted of six cases that had attended a self-catered
party. A cohort study was initiated using a telephone administered structured
questionnaire. In total, 53 (93%) of 57 party attendees were interviewed. Of these,
22 (42%) experienced an onset of gastrointestinal
illness within three days
of attending the party. Of the ill party attendees, 15 (68%) reported fever, 20
(91%) abdominal pain, 20 (91%)
diarrhoea, 3 (14%) bloody diarrhoea, 13 (59%)
nausea and 8 (36%) vomiting.
Three party attendees reported gastrointestinal
illness prior to attending
the party, however, none were involved in subsequent
food preparation or
food handling practices.
The analytical study revealed
males were 8 (RR=8.48, 95%CI 2.19-32.84) times
more likely to have experienced
illness after attending the party.
Univariate analyses identified pork (RR=2.41,
95%CI 1.11-5.24) and cream
puffs (RR=3.73, 95%CI 2.11-6.59) as statistically
significant risk factors
for illness. Thirteen assorted desserts from a variety
of sources were
served at the party. Of these, 10 dozen small individual cakes
purchased the previous day from a local bakery. After purchase, the
were stored un-refrigerated until required the following evening. Included
the purchase, was a selection of cream filled cakes. The risk ratio for
individual cream-filled cakes was 3.02 (95%CI 1.39-6.57). These cakes
traced back to the point of manufacture, bakery A.The third grouping consisted
of four cases that reported no apparent links
to the consumption of sweet bakery
An environmental investigation was conducted. There were two reports
of gastrointestinal illness in bakery employees. Both employees reported involvement
in the production of cream filled bakery products. Moreover, both employees reported
eating sweet bakery items produced by bakery A. Stool specimens provided by both
employees yielded Salmonella Typhimurium phage type 99. In total, 111 environmental
swabs and food samples were collected from bakery A. Of these, a composite sample
of six piping bags yielded Salmonella
Typhimurium phage type 99. Initially,
unrecognised cross-contamination of
piping bags from staff, ingredients or
environmental sources was considered.
Of particular importance, the environmental
investigation focussed on inadequate procedures for cleaning and sanitising piping
bags. Subsequent questioning of staff directly involved in food production procedures
that non-disposable piping bags were being used to pipe both raw meat for sausage
rolls and cream for sweet bakery items.
The epidemiological and microbiological
investigations identified an association between human infection with Salmonella
Typhimurium phage type 99 and the consumption of bakery items from bakery A. This
outbreak illustrates the dangers of using non-disposable piping bags for multiple
purposes. To minimise cross-contamination, separate piping bags
for raw meat
and cream processes were introduced. In addition, correct
procedures for cleaning
and sanitising non-disposable piping bags were
instituted. A Food Industry
Bulletin highlighting correct procedures for
maintaining piping bags was issued.
temperature abuse of cream products by some customers may have
likelihood of human illness. Nonetheless, Salmonellae are an
in any commercial food product that is sold
ready-to-eat. Procedures should
be in place in all commercial bakeries to
minimise the risk of infection to
members of the public.
Issues Advisory on Star Anise "Teas"
Imaging System Detects Contaminants
Former Miss America Helps USDA Promote Food Safety
Release: USDA Celebrates National Food Safety Education Month
U.S. Codex Office
"What's New" Page: Updated September 9, 2003
Workshops Begin September 13
Food Biotechnology Subcommittee of the Food Advisory
Committee; Notice of Meeting
Guidance for Industry on Part 11, Electronic
Records; Electronic Signatures
2001 Food Code Supplement
2001 Food Code
CONTAMINATED FOOD HAS LED TO PROBLEMS
09/12. 222 STUDENTS POISONED AT CHINESE
09/11. BRUCELLOSIS - THAILAND (RATCHABURI)
OUTBREAK OF SALMONELLA TYPHIMURIUM PHAGE TYPE 99 LINKED T
09/11. EIGHTH CASE
OF E. COLI REPORTED IN WESTERN NEW BRUNSWICK ARE
09/11. Lawrence Cryptosporidiosis
09/11. Kennesaw restaurant closed for salmonella
CRYPTOSPORIDIOSIS, SWIMMING POOLS - USA (KANSAS) (03)
09/10. A SEVENTH CASE
OF E. COLI REPORTED IN WOODSTOCK, N.B., AREA
09/10. Health officials investigate
salmonella outbreak linked to r
09/10. Willamette Univ. students sickened by
09/10. Virus blamed for sick students at Upstate schools
Undeclared peanut protein in NAMJAI and COCK BRANDS CURRY PASTE
Massachusetts Firm Recalls Meat And Poultry Products For Possible Listeria
California Firm Recalls Luncheon Meat For Possible Listeria Contamination
Update - Minister orders recall of AYLMER MEAT PACKERS INC. beef
Mandalay Trading Corporation Issues Allergy Alert on Undeclared Sulfites in Products
Illinois Firm Recalls Chili For Mislabeling
Cryptosporidiosis Outbreak Update
LAWRENCE, Kan. -- More than 70 people in Lawrence
have now gotten sick from the parasite cryptosporidium.
Two thirds of those
Health officials still have no idea where it's coming from. It
spreads in water, but health officials have eliminated both the water supply and
local pools as the source.The
Centers for Disease Control is conducting a more in-depth study, but that could
take months.That's why
they are urging all residents to take lots of precautions. The
Lawrence-Douglas County Health Department issued a news release Tuesday. In it,
they said they were providing residents with the following information.High
risk individuals include immunosuppressed persons, such as those undergoing cancer
treatment or with HIV/AIDS; organ transplant recipients and those receiving steroid
treatment. People with cryptosporidium should avoid close contact with high risk
individuals. If people with weakened immune systems become infected, cryptosporidium
can be a life-threatening disease, according to the Health Department news release.
Children and pregnant women should drink plenty of fluids to avoid dehydration
from the diarrhea caused by cryptosporidium.
Residents should wash hands regularly,
especially after using the bathroom and before preparing food. Wash hands after
changing diapers. Wash hands and clean surfaces if caring for someone with diarrhea,
especially diaper or toddler-aged children.
Children with diarrhea should
not be dropped off at daycares. Daycare employees with diarrhea should be excluded
from work. Daycare workers should wash hands after every diaper change, even if
they wear gloves. Refrain from using swimming pools, water tables and do other
water-based activities at daycares while the outbreak is going on. Work with children
so they wash their hands thoroughly with soap and water after using the toilet
and before handling or eating food.
Swimmers shouldn't swim when ill with
diarrhea or for two weeks after the end of diarrhea. Cryptosporidium is chlorine
resistant. Do not swallow pool, lake or river water. Shower before swimming and
practice good pool hygiene.
Avoid drinking untreated water from shallow wells,
lakes, rivers, springs, ponds and streams.
In restaurants, employees should
wash hands after using the bathroom and before preparing food. Employees with
diarrhea should be excluded from food preparation activities.
rinse gains approval
- The United States Department of Agriculture (USDA) has granted approval for
a proprietary formulation of lactoferrin. The ruling paves the way for the commercial
application of this new food safety technology.
Lactoferrin, as it is called, will be used as a carcass rinse during processing
to further protect beef from harmful bacteria. This all-natural food safety technology
will be marketed as Activin by aLF Ventures, a joint venture between Farmland
National Beef and DMV International.
The Activin system includes application
of Activated Lactoferrin, a milk derived protein fraction that has been activated
to work the same way on the meat surface that mammalian milk works to protect
infants from harmful bacteria. Activated Lactoferrin protects beef against E.coli
O157:H7 and more than 30 different types of pathogenic bacteria, including Salmonella
also prevents pathogenic bacteria from attaching to meat surfaces and can also
be used to inhibit the growth of bacteria. The Activin system is expected to be
in use at Farmland National beef plants later this summer.
is an important milestone for DMV International,?said Xander Wessels, managing
director of DMV International. We entered into a joint venture to facilitate development
and marketing of the Activin system."
National Beef Packing Company is the US largest beef packing company that is fully
owned by producers. Farmland National Beef, the fourth-largest beef packing company
in the US with annual sales of over $3 billion, processes and markets fresh beef
products for domestic and international markets.
International is one of the largest producers and marketers of lactoferrin worldwide
and has developed extensive patented production technology for lactoferrin. DMV
International is part of the Netherlands- based international dairy company, Campina,
with an annual turnover of €3.9 billion.