Senior Technical Associate - Praxair, Inc.,
here to see the job opening
Surveillance Programme for Control of Foodborne Infections and Intoxications in
Europe, 8th Report, 1999-2000
World Health Organization, Regional Office for Europe
Edited by Katrin
Schmidt and Andrea Gervelmeyer
WHO Surveillance Programme for Control of Foodborne Diseases in Europe was launched
in 1980 as a result of the international awareness of the socio-economical impacts
of the increase of foodborne diseases. This Programme is managed by the German
Federal Institute for Risk assessment (BfR), an FAO/WHO Collaborating Centre for
Research and Training in Food Hygiene and Zoonoses under the responsibility of
the Food Safety Programme of the WHO Regional Office for Europe.
The main objective
of the Programme is to provide information for the development of appropriate
measures for the prevention and control of foodborne diseases in the Region. Specific
- the identification of the causes and epidemiology of
foodborne diseases in Europe;
- the distribution of relevant information on
- the collaboration with national authorities in the identification
of priorities in the establishment or reinforcement of their systems of prevention
and control of foodborne diseases.
Since its establishment in 1980, the interest
in the Programme has grown continuously. The Programme started with the participation
of eight countries and currently 51 of the 52 members of the WHO European Region
are participating countries.
During year 2000, 10 new countries have joined
the Programme including Armenia, Azerbaijan, Belarus, Georgia, Ukraine, Uzbekistan
and the whole Balkan region. This year, Tajikistan has actively joined the Programme.
Surveillance Programme has the support of the WHO Regional Office in Europe in
the provision to the countries of technical assistance to reinforce their surveillance
systems and to promote laboratory based surveillance. In fact, during the last
two years the WHO Food Safety Programme in Europe has organized several food microbiology
laboratory-training courses for example: in Moscow for several Russian speaking
countries in collaboration with WHO Salm-Surv, in Kazakhstan for the central Asian
republics and in Tajikistan for national experts from different oblasts. Additionally,
the WHO/Europe Food Safety Programme has organized, in collaboration with the
Center for Disease Control (CDC), one course on epidemiology of foodborne diseases
and epidemiological investigation of foodborne outbreaks for the central Asian
The WHO Surveillance Programme achieved remarkable accomplishments
during the last 20 years, including harmonization of definitions and introduction
of standardized codes or the development of an EPI-INFO questionnaire to investigate
foodborne outbreaks. As a result, the Programme has been providing to risk assessors
and risk managers in the Region essential data and information for hazard identification
and trends analyses, and hence for the evaluation of control options.
Report summarizes the contributions from 50 countries of the WHO European Region
for 1999-2000. This web-based version is preliminary and includes the country
reports in English. Some of this country reports are still provisional, and the
final versions will be placed in the next web update. The printed version of the
8th Report will be available early 2004. The introduction, summary and discussion
will be translated into Russian.
Country reports include:
1. General information
on the surveillance systems in each country
2. Data from statutory notification
3. Information on epidemiologically investigated outbreaks
The General information section includes a description of the official
surveillance and reporting system in the corresponding country.
presents data from the official notification system in the countries. In a number
of countries these data only refer to the number of cases notified to the health
agencies with or without laboratory confirmation and without any further epidemiological
The section on epidemiologically investigated outbreaks
includes information on:
number of affected people;
place where food was contaminated or acquired or consumed and;
contributing to the outbreak.
This information is frequently based on the
reports of laboratories involved in the investigation of foodborne incidents.
the section of additional information may include comments from the national contact
points and - when available - links to the participating countries?related web
sites with information on actual figures or trends in foodborne diseases.
this web-based version we invite all our national contacts to send us their comments
on the provisional versions to enhance the final printed version of the 8th Report.
editors and the WHO Food Safety Programme of WHO/Europe would like to express
their deep gratitude to all the national counterparts of the WHO Surveillance
Programme for their invaluable contributions, and to all those who collaborated
in the elaboration of the 8th Report and its placement on the web for their support
in completing this important task.
Complete document available at: http://www.bfr.bund.de/internet/8threport/8threp_fr.htm
addresses FDA's prior notice
Herd On The Hill
Edited by Kiran Kernellu
FSIS conducted a
tele-briefing last Thursday morning to review import
for meat, poultry and egg products in light of FDA's
prior notice requirement
that went into effect last Friday, Dec. 12. FSIS
officials noted that the import
process is unchanged for USDA-inspected
products and FDA's regulations for
food facility registration and prior notice
of food imports don't supersede
the statutory authority for meat and poultry
production. The Agency has also
posted two backgrounders covering these
issues, entitled "Importing Meat,
Poultry And Egg Products To The United
and "Imported Meat, Poultry and Egg Products Remain Under USDA Jurisdiction"
(http://www.fsis.usda.gov/oa/background/btact2003.htm) on its website. Any questions
on these issues should be directed to FSIS's Congressional Public affairs staff
Remember, if your company's product bears the USDA mark of
inspection, your company isn't required to register with FDA. However, companies
are required to register if they also produce products that don't bear the mark
inspection. Members may request an Olsson, Frank & Weeda memorandum
from NMA entitled, "FDA and Customs Issue Compliance Policy Guide on Enforcement
of Registration and Prior Notice Interim Final Rules" for more information.
a press release dated Dec. 11, FDA noted "as the rule becomes effective,
and CBP [Bureau of Customs and Border Protection] expect a 'good faith'
at compliance. The policy guide issued today makes clear that during
8 months, the two agencies will primarily rely on educating the
and individuals. During this period, the agencies will utilize
and education initiatives, escalating imposition of civil
and ultimately refusal of shipments. This phase-in period will end on August 12,
2004 ... Regarding food mailed, brought or accompanied to the U.S. by individuals
for non-personal use, FDA and CBP generally will continue their education efforts
and will not refuse its admission before August 12, 2004 because of inadequate
or lacking prior notice." Further, "During the phase-in period, FDA
and CBP will generally use civil monetary penalties and refusals only in response
to repetitive, flagrant and other serious violations." View
FDA's policy guide at: http://www.cfsan.fda.gov/~pn/cpgpn.html.
the UV light
17/12/2003 - Researchers working in Canada have discovered that an optimal UV
irradiation system can be developed for individual food products, taking into
account the UV transmittance of each product. These findings, published in the
Journal of Science of Food and Agriculture, suggest that UV irradiation may prove
to be a better and more cost effective method of eliminating the risks posed by
E. coli bacteria than heat pasteurisation.
UV rays inactivate E. coli bacteria by degrading their cell walls and DNA. These
rays can be produced by high intensity fluorescent lamps, which are both cheap
and readily available, making this method extremely efficient. With the optimal
fluid depth and UV dose, the scientists reported a significant decrease in active
E. coli bacteria in both apple juice and liquid egg white.
also found that, in direct contrast to pasteurisation, the sensory quality of
the food products following irradiation was not compromised, and that inactivation
of the bacteria lasted for the entire shelf life of the product. Heat pasteurisation
can often affect both the flavour and consistency of food.
scientists working on the project are hopeful that this represents a breakthrough
in the fight against food-borne diseases. The presence of E.coli bacteria for
example, found in foods such as egg white and apple juice, is an ongoing major
public health concern.
irradiation offers a relatively inexpensive and effective means of inactivating
some of the serious bacteria in food products,?said Dr Michael Ngadi, co-author
of the study. “We are able to design and operate systems that can process liquid
products to satisfy regulatory requirements. The wonderful thing is that products
can be processed at lower temperatures and therefore the fresh-like quality of
the product can be maintained.?
is, however, a notable degree of opposition to irradiated foods on both sides
of the Atlantic. In September for example, a US politician tried to push through
a bill in the US senate that would have allowed for a clear labelling policy on
irradiation in the National School Lunch Programme. Representative Barbara Lee
said that she was willing to sponsor a right-to-know bill on irradiated food in
an attempt to give parents and children the opportunity of whether or not to choose
issue has also awoken concerns in the European Union. Recent experiments funded
by the EU determined that 2-ACBs promoted the growth of colon tumors in rats and
caused genetic damage in human cells. In addition to raw and cooked ground beef,
2-ACBs have been detected in other foods that the FDA has legalised for irradiation,
including chicken, eggs and mangoes.
this view is not shared by everyone. Advocates of irradiation maintain that the
technology is safe and that it successfully eliminating harmful bacteria. "Dangerous
substances do not appear in foods when irradiated as approved,?says a statement
from the Centers for Disease Control and Prevention on Surebeams website. This
is clearly shown by extensive studies on the effects of irradiation on food, and
on the animals and people eating irradiated food."
Map database allows rapid identification of pathogenic organisms
Inc. Produces Whole-Genome Map of Potential Biothreat agent, Francisella tularensis
Inc., a leader in single molecule DNA analysis technology, have now added a Genome
Map of the Category "A" pathogen, Francisella tularensis, the causative
agent of Tularemia, to its Genome Map database. The organism is of particular
concern as a potential bio-threat agent because it is one of the most infectious
bacteria known - as few as 10 cells may be sufficient to cause an infection. It
has been estimated that release of the organism over a population center of around
5 million people could result in as many as 250,000 cases of tularemia and around
identification of the causative agents in disease outbreaks, whether natural,
or the result of bioterror attacks, is critical to mounting an effective response"
said Colin Dykes, Chief Scientific Officer of OpGen. "OpGen's unique single-molecule
analysis technology can rapidly identify suspect organisms, and variants of known
organisms, including genetically-engineered strains carrying "foreign DNA",
by detailed comparison of the organism's whole genome against reference maps in
tularensis was selected for analysis, in collaboration with the Centers for Disease
Control, because of its potential as a bio-terror agent. "It is regarded
as potentially more dangerous than anthrax as a bio-terror weapon, because of
its extreme infectivity", said Dykes. "However, tularemia can be treated
effectively with antibiotics such as streptomycin, if diagnosed in time".
plans to prepare Genome Maps from a wide range of potential bio-threat organisms,
including those affecting plants and animals, as well as people, as a resource
for rapid identification of suspect organisms. OpGen can also trace the source
of agents involved in disease outbreaks by comparing Genome Maps from suspect
organisms against those from known strains of the organism in the OpGen database.
E. coli vaccine
for cattle found; Research hailed in war against killer. New tool to fight tainted
December 15, 2003
Canadian researchers have, according
to this story, devised a way to significantly reduce deadly E. coli bacteria carried
by cattle, giving humans an indirect defence against the potentially fatal effects
of contaminated meat or water.
The story says that the bovine vaccine, which
could be mass produced as early as next year reduces the ability of the bacterium
to stick to the gut wall of cattle, reducing chances for the bug to replicate
Kelly Daynard, spokesperson for the Ontario Cattlemen's Association,
was quoted as saying, “There's so much done to reduce exposure at the processing
and producer level, but certainly a vaccine would be wonderful news.?br>Microbiologist
Brett Finlay of the University of British Columbia and his team were working on
developing an antibody that would act as a Teflon coating - giving the wall of
the gut a slick lining that would gum up the bacteria's stick-and-stay process
- when they decided to turn their attention to cattle.
If they could produce
the same non-stick reaction in cattle, which carry the O157 H7 version of the
bacteria - lethal to humans - the E. coli would slide right through. Fewer bacteria,
less chance of contaminated meat or water supplies.
The story adds that by
examining fecal samples of 500 inoculated cattle in Nebraska, researchers found
the amount of bacteria the animals were carrying was reduced by 60 to 70 per cent.
Reveals A Nation Of Stressed Christmas Cooks
REMEMBER FOOD HYGIENE IN THE
KITCHEN THIS CHRISTMAS
research commissioned by the Food Standards Agency (FSA) reveals that preparing
and cooking a traditional Christmas Turkey is second only to shopping as the most
stressful Xmas activity . Chores such as keeping the in-laws entertained or arguing
over what to watch on TV on the big day, are a walk in the park when compared
to cooking the traditional Christmas turkey. For one in three cooks it is the
most stressful experience they have during the festive season.
pressured in the kitchen can lead to food hygiene errors, which could trigger
unfortunate food poisoning incidents on the biggest day of the year. With just
over a week until Christmas the FSA is issuing a timely reminder to all Christmas
Cooks to be careful in the kitchen.
year nearly ten million turkeys are sold during the festive season. December is
one of the most common months for people to fall ill from food poisoning after
eating poultry. Despite the majority of food poisoning incidents going unreported,
more than 4,000 cases of food poisoning were reported to public health authorities
in December 2002. This makes it all the more important to ensure that all you
give this Christmas are perfect presents - and not unwanted cases of food poisoning.
Rees, Chef and Food Standards Agency Board Member said:
our research shows, for many people cooking a big Christmas dinner can be a very
stressful business. Many find themselves cooking for more people than they are
used to and cooking things they don't often cook. Everyone wants their Christmas
meal to be special and the last thing they want is to ruin the big day by making
mistakes in the kitchen that can lead to unfortunate food poisoning incidents.
hope our turkey advice will help consumers keep calm in the kitchen during the
festive season. Most food poisoning incidents are easily prevented and with a
little extra thought and planning everybody can enjoy a delicious stressfree Christmas
Turkey - Britain's Turkey Troubles
help identify the most common kitchen food hygiene pitfalls the Agency has carried
out consumer research looking at typical Christmas cooking habits and what worries
us most when faced with preparing the biggest meal of the year.
to defrost your turkey raises a whole number of issues - two thirds (64%) of people
defrost it by leaving it standing out in the kitchen, one fifth (20%) make room
for it in the family fridge, while one in twenty (5%) opt for the garden shed.
The best method, and safest way to defrost your turkey is in the fridge, allowing
10 ? 12 hours per Kilo. If you can't fit your turkey in the fridge, defrost it
at room temperature (allowing 2 hours per Kilo) taking care to make sure it is
covered and does not touch any other foods.
fifths of Britons (80%) admit to washing their turkey - washing your turkey or
any other bird can increase the chances of spreading food poisoning bacteria.
Bacteria, already on the bird, can be splashed around the kitchen leading to the
cross contamination of other foods, utensils and work surfaces. However cooking
your turkey thoroughly will eliminate any harmful bacteria on the bird - but always
remember to wash your hands properly after handling the raw turkey so you don't
spread bacteria further.
stuff or not to stuff that is the question
one third of Brits (32%) cook their stuffing the traditional way - inside the
bird. However this method runs the risk that both the stuffing and the bird will
not cook through properly. To be 100% sure that your stuffing and bird are cooked
through cook the stuffing separately on a roasting tin.
all in the timing
just how long your turkey needs in the oven can be tricky. Cooking your turkey
properly is essential to ensure you destroy all the bacteria. Use the cooking
instructions on the packaging as a guide and refer to your oven manufacturer's
guidelines where possible. As a general rule, turkey should be cooked for a minimum
of 40 minutes per kilo in a pre-heated oven at 180oC/350oF/Gas mark 4. Always
check that the meat is cooked through - if juices run out when your pierce the
meat or press the thigh they should be clear.
keep consumers calm and in control in the kitchen this year the FSA has issued
top turkey cooking and handling advice to help people avoid making food preparation
errors in the run up to Christmas. The Agency's website www.food.gov.uk features:
tips on how to store, prepare and cook your Christmas Dinner
a special Turkey Counselling Column
-A Turkey Calculator to help you calculate
the correct cooking and defrosting time for your bird
-The return of the ever
popular Turkey Berserky interactive Christmas game
by popular demand the Agency 's popular Christmas Turkey television advertisement
will also run again this year encouraging consumers to 'Give your turkey a proper
roasting'. Featuring a man-sized uncooked turkey wreaking havoc upon a typical
family Christmas Day the ad reminds us that 'Every year turkeys spoils Christmas
for thousands of people.' The ad will break on Saturday 20th December and run
for six days in the immediate run up to Christmas.
Drink and be Healthy - top turkey handling and cooking tips
a realistic amount of food that you can cope with. If you have so much perishable
food that it won't fit in the fridge, you might compromise its safety by storing
it somewhere that isn't cold enough.
to buy a turkey that's realistic for your needs - the bigger the turkey the more
difficult it is to prepare and cook safely.
sure the turkey is properly defrosted before you cook it. When it's completely
thawed there won't be any ice crystals inside the cavity. You can also test it
with a fork to tell whether the meat feels frozen.
raw meat at the bottom of the fridge, preferably in a covered container where
it can't drip onto other foods. Always keep raw poultry away from ready-to-eat
hands, chopping boards, utensils and work surfaces after they have been in contact
with raw meat. Use a separate chopping board for raw meat.
wash your turkey (or other poultry) - washing can splash harmful bacteria onto
worktops, dishes and other foods. Proper cooking will kill any bacteria so you
have no need to wash poultry.
check that the meat is properly cooked through before you serve it. Make sure
that the meat is piping hot all the way through, cut into the thickest part and
check that none of the meat is pink and if juices run out when you pierce the
turkey they should be clear.
leave food out all day. Better to put out small amounts at a time, so that what
has been on the table has just been cooked or just come out of the fridge. Try
to use any leftovers ideally within 48 hours or freeze them.
estimated 150,000 Canadians suffer from peanut allergies
survey counts peanut allergies
Last Updated Mon, 15 Dec 2003 19:29:45
- The prevalence of peanut allergies in Quebec is higher than expected, a survey
the McGill University Health Centre survey of 4,339 primary school children, the
prevalence of peanut allergies in children in Montreal is about 1.5 per cent.
An estimated 150,000
Canadians suffer from peanut allergies
level is higher than expected, the researchers said. Previous research suggested
a worldwide prevalence of about one per cent.
Dr. Rhoda Kagan of the pediatrics
department at McGill is one of the authors of the study. She said anecdotally,
most allergists believe peanut allergies are on the rise.
team's findings help bolster the theory, but it is too early to tell definitively.
Rather, the findings offer
a baseline measurement for the next time researchers count peanut allergies in
appears in the December issue of the Journal of Allergy and Clinical Immunology.
The investigators say it is the first North American study on allergy to corroborate
medical history with diagnostic testing.
December 2000 and September 2002, the team gave pin-prick allergy tests and foods
with peanuts or placebos to students who were in kindergarten through Grade 3.
Scientists don't know
why peanut allergies seem to be more common. They've pointed to greater consumption,
increased public awareness and a general trend to more allergies such as hay fever.
Written by CBC News Online staff
food is sickening
10 Things Your Restaurant Won't Tell You
a Sunday night last September, Brad and Julie Welty took their two children out
for Chinese food at King Garden in Wooster, Ohio. Within days their younger daughter,
four-and-half-year-old Ashley, was hospitalized and diagnosed as having contracted
E. coli 0157:H7, which causes a toxin to form in the blood and can lead to kidney
failure. Ashley wound up spending two weeks on kidney dialysis; her sister, six-year-old
Breanne, was also hospitalized but with milder symptoms.
okay now," says Julie, "and we hope they stay that way. But there's
no telling whether or not Ashley will have further kidney complications down the
road." In the meantime, the Weltys have retained attorney William Marler
to represent them in a products liability suit against the restaurant, filed in
Ohio's Wayne County Court, for allegedly serving contaminated food. Marler is
also representing four other people who, he says, picked up E. coli at King Garden.
The restaurant replied to the suit by denying all charges.
Centers for Disease Control and Prevention's latest estimate is that each year
more than 173,000 illnesses are caused by foodborne E. coli in the U.S. While
not all cases originate in restaurants, Roy E. Costa, a public health consultant
near Orlando, suggests that if your meal seems to be the wrong temperature, don't
just return it; demand a whole new dish. "If toxins have already developed,"
he says, "they will not be [resolved] through reheating."
in cakes' poisons 300 children
300 preschool children in a Belgrade suburb have fallen sick after consuming salmonella-contaminated
food at their nursery schools, medical authorities said today.
Belgrade Health Care Institute said 53 children have been admitted to hospital
since Friday out of 279 who showed symptoms of salmonella poisoning. Also sick
were 28 nursery school employees, the institute said. None was in a life-threatening
care centres in the Belgrade area of Zemun were hit by the sickness. The food
in all the centres was prepared in a central kitchen, and the children were probably
poisoned after eating cream cakes made of fresh eggs that contained salmonella,
doctors at the institute said.
symptoms of salmonella poisoning ?caused by a bacterium sometimes present in raw
meat, eggs, dairy products and seafood ?include diarrhoea, fever and abdominal
Local media reported
that parents of the poisoned children are planning to take the matter to the courts.
reinstates madcow suit against USDA
NEW YORK - A U.S. appeals court was cited as reviving on
Tuesday an animal protection group's lawsuit against the U.S. Department of Agriculture
aimed at stopping the sale of "downed" animals for human food because
of a fear of mad cow disease.
The story says that in its ruling, the U.S. Second
Circuit Court of Appeals reversed a trial court's finding that the Farm Sanctuary,
based in upstate New York, and Fordham University professor Michael Baur had no
standing to file the suit.
The appeals court sent the case back to the Manhattan
federal court for further proceedings. A spokesman for the Manhattan U.S. attorney's
office did not have an immediate comment.
Resistance Expert Workshop executive summary available
Food Safety and Quality Update, Issue No 12
The joint first FAO/OIE/WHO
expert workshop on Non-human Antimicrobial Usage and Antimicrobial Resistance
(Geneva, Switzerland, 1-5 December 2003) focused on providing a scientific description
of the problems related to the use of antimicrobials in food production (e.g.
treatment, prophylaxis, growth promotion). The outcome will serve as input to
a second meeting (to be held March 2004) involving stakeholders. This meeting
will look at specific management options. The Executive
Summary of the first
workshop is posted at www.fao.org/es/ESN/food/meetings_antimicrobial_en.stm.
Advice on Pathogens of Concern in Infant Formula workshop
2-5, 2004 in Geneva, Switzerland
FAO and WHO will convene this workshop to
begin the process of providing Codex and member countries with expert scientific
advice on the risk posed by pathogens in infant formula and on the options for
reducing this risk. FAO/WHO have issued a call for data on pathogens of concern
in infant formula, their incidence, characteristics, the illnesses they cause,
etc. All data received will be reviewed during the workshop. For more details
or to submit any relevant data, please visit www.fao.org/es/ESN/food/risk_mra_risk_data_en.stm
or contact email@example.com
Food Safety Informaiton
Industry input sought for seafood standard
12/17. Chief Scientist Dr Marion
Healy discusses chemical contamina
12/17. FSANZ staff provides microbiological
risk assessment trainin
12/17. Ministerial Round Table: The Dimension of Food
Safety in Foo
12/17. Codex Committee on Meat Hygiene
12/17. Scientific Advice
on Pathogens of Concern in Infant Formula
12/17. Conference on small-scale
producing units of traditional fer
12/17. Antimicrobial Resistance Expert Workshop
executive summary a
12/17. Safeguarding the food supply: Global Technology
12/17. Perspective: You have a right to take responsibility
Court reinstates madcow suit against USDA
12/17. International food safety
12/17. Safety of food products
12/17. Homeland Security concerned
12/17. FSIS addresses FDA's prior notice
12/17. FSIS'S new technology
12/17. WHO Surveillance Programme for Control of Foodborne Infectio
USDA's proposed rule to allow live animal imports from Canad
Nun Brings Cheese to France
12/17. Training opportunity
12/17. FSIS to Host
Public Meeting on New Technology
12/17. FSIS Issues Three New Notices
State rolls out new food safety regulations
12/17. Remember the 5 second rule
Second food-poisoning victim sues Chili's in fed court
12/16. CJD (new var.) - UK: update 2003 (13)
12/16. Dept. of Homeland
Security proposes agroterror research cent
12/16. November restaurant closures
Research team uncovers new compound in human stomach
12/16. Meat inspection:
Why can¡¯t we have one system?
12/16. Wild Weather Woes
12/16. Study finds
feedlots altering fish
12/16. BOC acquires safety portfolio
12/16. An estimated 150,000 Canadians suffer from peanut allergies
Judge approves rules for claims against Chi-Chi's
12/16. 50 claim losses due
12/16. Food poisoning on the rise at this time of year
Keeping Cows Safe From Terrorism
12/16. REMEMBER FOOD HYGIENE IN THE KITCHEN
12/15. Food Standards Agency (UK) Board update December
12/15. Food Standards Australia New Zealand board releases strategi
Canadian consumers increasingly concerned with food safety
the 30th Annual ABC Research Technical Seminar
12/15. New food safety code
12/15. Mad cow 'honesty' could help industry
12/15. EU leaders hand
out new agencies: food safety to Parma
12/15. Proposed new guideline for trichloroethylene
(TCE) in drinki
12/15. Unnatural cheese
12/14. Settlement possible
in Monsanto's lawsuit against Portland
12/14. Health Canada advises consumers
not to use the herb comfrey
12/14. USDA to Offer Irradiation-treated Beef to
12/14. U.S. Food Supply Vulnerable to Bioterrorism - GAO Report
Bioterrorism Act: Imported Meat Remains Under USDA Rules
12/14. 62 Million
for Canada's Food Safety and Quality Systems
12/14. Egg Allergy Diet
Water In Spanaway Is Safe To Drink
12/14. Tap water tainted by E. coli
Health Department Offers Food Safety Tips for the Holidays
12/14. Prevent food-borne
illness this holiday season
and Cosmetic Security Guidances; Availability
Questions and Answers on the
Interim Final Rule on Prior Notice of Imported Food
U.S. Codex Office "What's
New" Page: Updated December 16, 2003
FSIS Constituent Update/Alert: Updated
December 12, 2003
Importing Meat, Poultry And Egg Products To The United States
Imported Meat, Poultry and Egg Products Remain Under USDA Jurisdiction
Prior Notice of Imported Food Under the Public Health Security and Bioterrorism
Small Entity Compliance Guides on Registration of Food Facilities and Prior
Notice of Imported
Guidance for Industry: Prior Notice of Imported Food Questions
Importing Meat, Poultry And Egg Products To The United States
Imported Meat, Poultry and Egg Products Remain Under USDA Jurisdiction
Statement Regarding Glofish
Salmonellosis, foodborne - Serbia (Belgrade -
12/16. Our food is sickening
Reptile-associated salmonellosis --- selected states
12/15. Hepatitis outbreak
40 in Moscow food poisoning scare
12/14. 'Bug in cakes' poisons 300 children
The kitchen faucet is a vegetable's best friend
12/17. U.S. meat packer Plumrose
to use Warnex system
12/17. Seeing the UV light
12/17. Patented antimicrobial
hand sanitizer provides greater than
12/17. Canadians testing new vaccine for
12/15. E. coli vaccine for cattle found; -
12/15. Genome Map database
allows rapid identification of pathogenic
12/14. Vaccine in works for cattle