Food Safety Salmonella concerns prompt public health alert

All poultry products should be cooked to a safe minimum temperature of 165 degrees F
USDA's Food Safety and Inspection Service announced Saturday it is issuing a public health alert due to illnesses from salmonella associated with frozen, stuffed raw chicken products that may be contaminated with salmonella.Frozen raw chicken breast products covered by this alert and similar products may be stuffed or filled, breaded or browned such that they appear to be cooked. These items may be labeled "chicken cordon bleu," "chicken kiev" or chicken breast stuffed with cheese, vegetables or other items.Products linked to illnesses were produced by Serenade Foods, a Milford, Ind., establishment. Products include "Chicken Breast with Rib Meat Chicken Cordon Bleu" and "Chicken Breast with Rib Meat Buffalo Style" sold under the brand names of "Milford Valley Farms," "Dutch Farms," and "Kirkwood." The individually wrapped, 6-ounce products were produced on Jan. 21, 2008, with a date code of C8021 printed on the side of each package.Each of these packages bears the establishment number "Est. P-2375" inside the USDA mark of inspection. These specific products were distributed to retail establishments in Illinois, Indiana, Minnesota, North Dakota, Vermont and Wisconsin.This alert was intiated after an investigation and testing conducted by the Minneapolis Department of Health and Minnesota Department of Agriculture determined that there is an association between the products and two illnesses, which were linked through the epidemiological investigation by their PFGE pattern, or DNA fingerprint."FSIS is reminding consumers of the crucial importance of following package instructions for frozen, stuffed raw chicken products and general food safety guidelines when handling and preparing raw meat or poultry. It is especially important that these products be cooked in a conventional oven," the agency said. "All poultry products should be cooked to a safe minimum temperature of 165 degrees F as determined by a food thermometer. Using a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria."
Source: Meatingplace.com
Aporte: Guillermo Figueroa

AUTORIDAD SANITARIA DE ESTADOS UNIDOS ANUNCIA VIAJE DE INSPECCIÓN A SALMONERAS EN CHILE

La oficina de Administración de Alimentos y Fármacos de Estados Unidos (FDA) está planeando realizar un viaje de inspección y control a la industria salmonera chilena, según dijo hoy al diario The New York Times, Stephanie Kwisnek, vocera de esta entidad sanitaria.Esta información la señaló en el contexto de un reportaje acerca de la crisis sanitaria que afecta a la industria salmonera que opera en el sur de Chile, la cual registra la aparición de la plaga del piojo de mar y la Anemia Infecciosa del Salmón (ISA).

En los últimos meses las empresas han eliminado hasta la totalidad de sus producciones en los centros de cultivo contaminados con ISA, y durante 2007 tuvieron una mortalidad de hasta 30 por ciento en los centros con presencia del piojo de mar.Investigadores dijeron al diario que algunos antibióticos que no están permitidos en la acuicultura estadounidense, como la flumequina y el acido oxolínico, son legales en Chile y podrían incrementar la resistencia de las personas a los antibióticos.Stephanie Kwisnek afirmó que en 2007 la FDA testeó 40 muestras de un total de 114,320 toneladas importadas desde Chile. Pero que ninguna muestra resultó positiva para verde de malaquita, acido oxolínico, flumequina, ivermectina, fluoroquinolonas o residuos de estas drogas.

CRISIS SANITARIA ES PREOCUPACIÓN EN EE.UU.

El reporte del New York Times se basó en una visita a Chile del periodista Alexei Barrionuevo quién conversó con diferentes actores sociales y empresarios, pero no logró una versión oficial de la máxima autoridad sanitaria chilena, el Servicio Nacional de Pesca.“Los funcionarios de Sernapesca, declinaron dar una entrevista para este artículo y no respondieron las preguntas escritas que se le enviaron”, afirma el diario.

El artículo expone todas las denuncias que hace años vienen realizando las organizaciones de medio ambiente, pescadores y trabajadores, respecto a los bajos estándares ambientales y sanitarios de estas compañías de capitales nacionales y multinacionales.“Se requieren 7 a 10 libras de pescado fresco para producir 2 libras de salmón de cultivo”, afirma el diario. También expone la gran cantidad de salmones escapados los que están depredando a la fauna nativa. Y denuncia la contaminación que generan las jaulas salmoneras en las zonas costeras.Respecto a esto, The New York Times entrevista al Dr. Felipe C. Cabello, profesor del departamento de la microbiología e inmunología del New York Medical College. "Todos estos problemas se relacionan con una carencia subyacente de controles sanitarios", dice el especialista y agrega que las "infecciones parásitas, infecciones virales, las infecciones fúngicas, todas se diseminan cuando los pescados se estresan y los centros están demasiado cercanos".

A pesar que la actual crisis sanitaria ha generado preocupación pública básicamente por el virus ISA, el diario afirma que los problemas del cultivo de salmón en Chile vienen hace más tiempo. Esta preocupación se reflejó en un informe de la Organización para la Cooperación y el Desarrollo Económicos (OCDE), en 2005 la cual criticó duramente a la industria salmonera que opera en Chile. “La OCDE dijo que la industria necesitada limitar los escapes de cerca de un millón salmones al año; controlar el uso de fungicidas como la malaquita verde, un agente cancerígeno que fue prohibido en 2002; y regular mejor el colorante usado para que el salmón sea más atractivo, que se ha asociado a problemas de la retina en seres humanos. También dijo que el uso en Chile de antibióticos era ‘excesivo’”, afirma el Times.

Aporte: Cristián López H / Med. Veterinario.
Fuente: http://www.ecoceanos.cl/ /New York Times

Probiotics: Live organisms as feed supplements to fight Salmonella in chickens.

New probiotic strains are tested
Here's a new way to reduce Salmonella in poultry before they go to the processing plant: Use probiotics instead of antibiotics for treatment of the birds. It's been a complex path getting to this point, and the procedure still raises some other issues to be considered. Still, the development offers a way that makes it easy on poultry growers and enhances food safety. It's a matter of incorporating the probiotic into either the water or the feed for the poultry, explained Billy Hargis, director of the Poultry Health Research Laboratory at the University of Arkansas System's Division of Agriculture. Results from experiments show that administration of the probiotic can reduce Salmonella in either meat-type chicken houses or turkey houses before being transported to the processing plant and reduce the risk of cross contamination among turkeys at the plant. "It's not a chemical. It's not a drug," explained Hargis, who has pursued the research for the Food Safety Consortium. "These (probiotics) are live organisms." The term for the probiotic developed in Hargis' lab is FM-B11, also known as a defined lactic acid bacterial culture. Defined cultures eliminate the risk of pathogenic organisms existing within the culture, clearing the way for their effective use in stopping Salmonella in commercial poultry. "Another advantage is that we're talking about organisms that can be produced very cheaply, which keeps the costs of these treatments very low," Hargis said. That's partly because the defined cultures from which the probiotics come are tolerant of oxygen, avoiding the high cost of fermenting undefined cultures that can't grow in the presence of oxygen. Probiotics enter the picture as live organisms that serve as microbial feed supplements for animals to improve their intestinal microbial balance. Hargis' research group has taken the lactobacillus probiotic, a form of milk bacteria found in the bird, and added it to poultry water or feed. More recent efforts are directed toward beneficial bacteria from a totally different genus called Bacillus. During the last year, a substantial laboratory effort has been directed toward identification of organisms of this genus that are harmless to the animals or humans, which inhibit certain pathogenic organisms, and which can produce spores that are resistant to heating or storage. The important part of these new efforts is to develop effective probiotics that can be added to feed, which greatly reduces costs associated with delivery in the drinking water at the farm.
Source: University of Arkansas System's Division of Agriculture
Aporte: Guillermo Figueroa

Salmonella Outbreak from Cantaloupe Prompts Recall

FDA is warning what to do to avoid food related infections
Salmonella tainted cantaloupes have been blamed for an outbreak of food poisoning that spans 16 states and several Canadian provinces, prompting the US Food & Drug Administration (FDA) to issue a warning for cantaloupes imported from Honduras. In addition, the Dole Fresh Fruit Company has recalled cantaloupes it purchased from a grower in Costa Rica because those cantaloupes have tested positive for Salmonella as well.According to the FDA, cantaloupes imported from Honduras by the company Agropecuaria Montelibano have left 50 people ill with Salmonella poisoning. While no deaths have been reported as a result of the Salmonella tainted cantaloupes, 14 victims have required hospitalization. In the US, the cantaloupe Salmonella poisoning has been reported in Arizona, California, Colorado, Georgia, Illinois, Missouri, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Tennessee, Utah, Washington and Wisconsin. In Canada, Salmonella from the cantaloupes has been seen in Alberta, Manitoba, Ontario and New Brunswick.
The FDA is warning wholesalers, grocers and consumers who purchased Agropecuaria Montelibano cantaloupes to discard them at once, and the agency has ordered that the company’s cantaloupe imports be detained at the border for further testing. Consumers who have purchased cantaloupe should check with their grocer to see if the fruit was imported by Agropecuaria Montelibano.
The Dole Fruit Company has also announced a recall of cantaloupes purchased from a third party grower in Costa Rica. These cantaloupes have tested positive for Salmonella, although no illnesses have been reported. According to Dole, approximately 6,104 cartons of cantaloupes were distributed to wholesalers in regions of the eastern US and Quebec between February 5 and February 8, 2007. The cantaloupes were distributed for sale in bulk in cardboard cartons, with 9, 12 or 15 cantaloupes to a carton. The recalled cartons of cantaloupes are dark brown with “Dole Cantaloupes” in red lettering. They have a thirteen-digit number on a white tag pasted to the carton; the tenth digit is a 2. Consumers with additional questions should contact the Dole Consumer Center at (800) 232-8888.
The FDA is also recommending that consumers take the following steps to reduce the risk of contracting Salmonella or other foodborne illnesses from cantaloupes:
Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice. After purchase, refrigerate cantaloupes promptly. Wash hands with hot, soapy water before and after handling fresh cantaloupes. Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don’t use soap or detergents.
Source: http://www.newsinferno.com/archives/2777 Aporte: Guillermo Figueroa

Un estudio estadounidense sugiere que la globalización alimentaria está planteando nuevos riesgos alimentarios a los que hacer frente.

El efecto de la globalización en los alimentos, en particular en su seguridad, ha obligado a las autoridades sanitarias de muchos países a adaptarse a los nuevos desafíos que surgen de nuevas prácticas de comercio y nuevos movimientos. Si bien muchos de los cambios que se producen llenan de «promesas a numerosos países, también implican riesgos que pueden afectar a la salud de las personas», admite en un estudio Andrew von Eschenbach, comisario de Alimentación y Fármacos de la Administración de de Alimentos y Medicamentos estadounidense (FDA, en sus siglas inglesas).

Lejos de los sistemas de producción, distribución y comercialización de hace unos años, la agricultura se ha convertido en una agroindustria de dimensiones considerables que introduce nuevos aspectos que antes no existían. Patógenos, alergénicos, contaminantes ambientales o residuos de productos son algunos de los riesgos asociados a la complejidad e internacionalización del sistema alimentario. De las crisis pasadas, como la de las vacas locas en la UE, el síndrome respiratorio agudo severo (SRAS) o la gripe aviar, aún latente en algunos países, van dejando huella: aprobación de nuevas regulaciones, creación de nuevas organizaciones y agencias de control (la FDA estadounidense o la Autoridad Europea de Seguridad Alimentaria).

Contención de riesgos

La inocuidad de los alimentos y la higiene constituyen dos de los pilares fundamentales del sistema mundial de alerta y respuesta, según la Organización Mundial de la Salud. Y el Reglamento Sanitario Internacional, aprobado en mayo de 2005, sitúa el control de las «enfermedades en el contexto del siglo XXI». Esta herramienta parte de la premisa de que las enfermedades «no respetan las fronteras nacionales», lo que urge a limitar «las amenazas para la salud pública».

Desde octubre de 2004 opera en todo el mundo la Red Global de Seguridad Alimentaria INFOSAN, una herramienta para la difusión de información sobre cuestiones globales que afectan a la seguridad alimentaria. El objetivo es proporcionar a las autoridades sanitarias de los países la información de posibles brotes internacionales de enfermedades de transmisión alimentaria. Contaminación natural, accidental o intencionada de los alimentos están presentes en esta red, que nació para dar respuesta global a las emergencias ocasionadas por el desarrollo del comercio internacional de alimentos y de los vuelos transoceánicos en las últimas décadas.

Aporte: Cristián López H./ Med. Veterinario.

Fuente: http://www.consumaseguridad.com/

Safe seafoods in Eastern

Seafood and Your Health
Nutritionists have known for decades that seafood is a low-fat source of top-quality protein, and that the health benefits of eating seafood make it one of the best choices for growing children, active adults, and the elderly. Recent studies show that eating seafood can decrease your risk of heart attack, stroke, obesity, and hypertension. The following information is brought to you by NOAA, the U.S. Food and Drug Administration, the U.S. Department of Agriculture, and the Environmental Protection Agency.
Shopping for Seafood: Buying your seafood from a store that follows basic food handling rules helps ensure that the seafood you buy is of the highest quality and safe to eat. Use careful shopping sense when visiting the seafood counter and fish monger's stand, paying close attention to the overall cleanliness of the facility and condition of the fish. Use these simple steps to ensure the seafood you buy is the healthiest, highest quality product possible.
Selecting Fresh Fish
To be sure the safety of seafood is being properly preserved, only buy fish that is refrigerated or properly iced. Fish should be displayed on a thick bed of fresh ice that is not melting and preferably in a case or under some type of cover. Fish should be arranged with the bellies down so that the melting ice drains away from the fish, thus reducing the chances of spoilage.
· Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
· A fish's eyes should be clear and bulge a little (except for a few naturally cloudy-eyed fish types, such as walleye pike).
· Whole fish and fillets should have firm, shiny flesh and bright red gills free of slime. Dull flesh could mean the fish is old. Note: Fish fillets that have been previously frozen may have lost some of their shine, but they are fine to eat.
· The flesh should spring back when pressed.
· Fish fillets should display no darkening or drying around the edges. They should have no green or yellowish discoloration and should not appear dry or mushy in any areas.
Why Freshness Counts: Healthwise, it is important to look for freshness when choosing seafood. In some species, if the catch has been left out in the sun too long or if the fish haven't been transported under proper refrigeration, toxins known as scombrotoxin, or histamine, can develop. Eating spoiled fish that have high levels of these toxins can cause illness.
The Frozen Section: How to select frozen fishToday, fresh catches can be processed and frozen immediately to very low temperatures - frequently, this takes place right on the fishing vessel. However, frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long. To help ensure that the frozen fish you're buying is safe, follow these guidelines:
· Don't buy frozen seafood if its package is open, torn, or crushed on the edges.
· Avoid packages that are positioned above the "frost line" or at the top of the freezer case in the store's freezer.
· If the package cover is transparent, look for signs of frost or ice crystals. These could mean the fish has been stored a long time or thawed and refrozen - in which case, choose another package.
Selecting Shellfish: Special guidelines The Food and Drug Administration requires shellfish harvesters and processors of oysters, clams, and mussels to put a tag on sacks or containers of live shellfish (in the shell), and a label on containers or packages of shucked shellfish. Tags and labels contain specific information about the product, including a certification number for the processor, which means that the shellfish were harvested and processed in accordance with national shellfish safety controls. Ask to see the tag or check the label when purchasing shellfish. In addition, follow these general guidelines:
· Discard Cracked/Broken Shellfish: Throw away clams, oysters, and mussels if their shells are cracked or broken.
· Do a "Tap Test": Live clams, oysters, and mussels will close up when the shell is tapped. If they don't close when tapped, do not select them.
· Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.
Source: NOAA, http://www.nmfs.noaa.gov/fishwatch/seafood_and_health.htm
Aporte: Guillermo Figueroa

Europa exporta estándares de seguridad alimentaria.

BRUSELAS — En 1997, tras las olas de pánico causadas por los brotes de enfermedades como la de la "vaca loca", algunos de los minoristas más grandes de Europa se unieron para crear nuevas reglas globales para aquellos que venden carne, frutas y verduras a Europa, el continente que más alimentos importa. El año pasado, compró alimentos por cerca de US$ 20.000 millones de países externos a la Unión Europea.

Hoy, estos programas de calidad introducidos por el sector privado también se han vuelto populares en otros países. En febrero, el minorista estadounidense Wal-Mart Stores anunció que sólo compraría vegetales, carne y mariscos de proveedores acreditados por oficinas de inspección privadas.

El mayor de esos reguladores privados, GlobalGap, ahora cuenta con 81.000 granjas y plantas en 76 países miembros, frente a las 18.000 que tenía en 2004. GlobalGap también cuenta con varias empresas asociadas en América latina. La lista de cadenas que recurren a GlobalGap está creciendo, incorporando a nuevos miembros como McDonald’s y agricultores estadounidenses ansiosos por colocar sus productos en el lucrativo mercado europeo.
La razón de Europa para desarrollar un esquema de certificaciones privadas que abarca varios países y compañías era "proveer una respuesta rápida a las cosas que preocupan al consumidor, en un formato que el gobierno no puede proveer", dice Nick Ball, un gerente técnico de Tesco PLC, la cadena británica de supermercados.

Los requisitos de certificación de GlobalGap, que en inglés significa Global Good Agricultural Practice, algo así como "Buena práctica agrícola global", incluye límites a los residuos de pesticidas (cuánto permanece sobre una fruta o vegetal después de lavarse), una prohibición contra animales no esenciales en los alrededores de los mataderos (incluyendo perros) y análisis en terreno para asegurar que los agricultores no están utilizando demasiado fertilizante. Los estándares aumentan los precios de venta, contribuyendo a la inflación alimenticia global, pero las encuestas y los datos de ventas muestran que los consumidores están dispuestos a pagar más a cambio de una mayor calidad.

Sin embargo, GlobalGap no está exento de controversia. A las grandes granjas les resulta más fácil aportar las inversiones necesarias para cumplir ciertos requisitos. Eso coloca en desventaja a los pequeños productores. Una coalición de países emergentes, entre los cuales figuran Brasil y Egipto, ha presentado una queja formal ante la Organización Mundial del Comercio en Ginebra.
El documento asegura que los estándares del sector privado representan un obstáculo comercial injusto para los pobres del mundo.

Aporte: Cristián López H.
Fuente: Emol –John W. Miller.

CVM and Animal Cloning

In 2001, when it became apparent that animal cloning may become a commercial venture to help improve the quality of herds, FDA requested livestock producers and researchers to keep food from animal clones or their offspring out of the food supply. Since then, FDA has conducted an intensive evaluation that included examining the safety of food from these animals and the risk to animal health.
Based on a final risk assessment, a report written by FDA scientists and issued in January 2008, FDA has concluded that meat and milk from cow, pig, and goat clones and the offspring of any animal clones are as safe as food we eat every day.Fuente: FDA
http://www.fda.gov/cvm/cloning.htm

Drugs in US’ Drinking Water

Antibiotics, anti-convulsants, mood stabilizers and sex hormones

A vast array of pharmaceuticals — including antibiotics, anti-convulsants, mood stabilizers and sex hormones — have been found in the drinking water supplies of at least 41 million Americans, an Associated Press investigation shows.
To be sure, the concentrations of these pharmaceuticals are tiny, measured in quantities of parts per billion or trillion, far below the levels of a medical dose. Also, utilities insist their water is safe.
But the presence of so many prescription drugs — and over-the-counter medicines like acetaminophen and ibuprofen — in so much of our drinking water is heightening worries among scientists of long-term consequences to human health.
In the course of a five-month inquiry, the AP discovered that drugs have been detected in the drinking water supplies of 24 major metropolitan areas — from Southern California to Northern New Jersey, from Detroit to Louisville, Ky.
Water providers rarely disclose results of pharmaceutical screenings, unless pressed, the AP found. For example, the head of a group representing major California suppliers said the public “doesn’t know how to interpret the information” and might be unduly alarmed.
How do the drugs get into the water?
People take pills. Their bodies absorb some of the medication, but the rest of it passes through and is flushed down the toilet. The wastewater is treated before it is discharged into reservoirs, rivers or lakes. Then, some of the water is cleansed again at drinking water treatment plants and piped to consumers. But most treatments do not remove all drug residue.
And while researchers do not yet understand the exact risks from decades of persistent exposure to random combinations of low levels of pharmaceuticals, recent studies — which have gone virtually unnoticed by the general public — have found alarming effects on human cells and wildlife.

Source: The AP National Investigative Team

Aporte: Guillermo Figueroa

EFSA Two Workshops on Salmonella in Pigs

Quantitative microbiological risk assessment (QMRA) for Salmonella in pigs
After a request from the European Commission for a scientific opinion on “Quantitative Microbiological Risk Assessment on Salmonella in slaughter and breeder pigs” (EFSA-Q-2006-176) the European Food Safety Authority (EFSA) asked its Panel on Biological Hazards to address this request. EFSA launched a Call for proposals in the framework of the Article 36 of its founding regulation. The awarded consortium of EU institutions is carrying out a quantitative microbiological risk assessment (QMRA) for Salmonella in pigs with the objective to estimate the contribution of EU pig meat production to the burden of Salmonellosis in the EU and to consider the effectiveness of a range of intervention measures across the food chain (from farm to consumption). The Biological Hazards Panel will adopt an opinion based on the report developed by the consortium. A key part of this risk assessment process is to ensure that the most relevant and up-to-date methods of carrying out a risk assessment in general, and for Salmonella in pigs in the EU in particular, are used. Of primary concern is how to develop a fit-for-purpose risk assessment based on EFSA’s terms of reference, in particular ensuring the EU as a whole is represented (allowing for differences between countries) and that those interventions required by EFSA are able to be modelled. Therefore, the awarded consortium (VLA, RIVM, FOOD-DTU) is arranging two consecutive workshops in Copenhagen to gather scientific input from parties with an interest in contributing to this exercise. The first workshop from 21st-22nd April 2008 will focus on the quality and relevance of methods in terms of applicability to the EFSA risk assessment objectives. The second workshop from the 23rd-24th April 2008 will discuss the quality and relevance of data in terms of its applicability to the EFSA risk assessment. We hope you are interested in this workshop and would be willing to attend. This, or any, risk assessment must be fit-for-purpose and a crucial process in ensuring this is making sure we incorporate the most relevant and up-to-date modeling methods. We look forward to hearing from you.
Source: http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178686045320.htmAporte: Guillermo Figueroa

EFSA publishes EU Salmonella data

The European Food Safety Authority (EFSA) has published an Opinion on the contribution meat categories to Salmonella infections in humans.

The document comes in response to a request from the European Commission for a quantitative risk assessment.
Salmonella incidence In 2005, a total of 170,497 cases of human salmonellosis were reported to the Basic Surveillance Network (BSN) from 22 EU Member States (MS). The incidence in the EU was 40.0 per 100,000 population. Foodborne sources of SalmonellaThese include a variety of foodstuffs of both animal and plant origin. Transmission typically occurs when organisms are introduced into the food chain via faecal contamination. During cutting and mincing cross contamination can spread into fresh meat cuts and meat preparations.
Eggs and egg products In the EU, among foodborne cases of human Salmonellosis, eggs and egg products are the most frequently implicated sources. Control of Salmonella in the table egg sector is generally by monitoring and control in breeder and layer flocks. Salmonella levels reported in fresh eggs, raw egg at processing and at retail have generally been steady (usually below 3 per cent). In the Netherlands in 2007, it was estimated that 22 per cent of Salmonellosis cases were because of eggs.

Meats Meats is also an important source of foodborne Salmonellosis, with poultry and pork implicated more often than beef and lamb. More specific conclusions about the relative importance of specific raw meat categories such as fresh meat, minced meat, meat products etc. cannot be made at present, said EFSA.

Poultry In 2005, a number of MS monitored Salmonella in broiler meat at different steps in the production line. Sweden, Finland and Norway have reported very low levels of Salmonella over the last five years. However, compared with 2004, increased numbers of positive samples were observed at slaughter in Italy and Spain, and at processing in Belgium, and, from previously low numbers, in Denmark.

Most countries reported substantial numbers of positive samples; at slaughter up to 9.1 per cent, at processing up to 21.5 per cent (though some MS reported no positives) and at retail up to 18.2 per cent. Of the Salmonella outbreaks reported in the EU in 2005 related to meat and meat products 69 out of 179 were linked to broilers/chicken and 12 were linked to turkey.

Pork In 2005, whilst Salmonella positive samples were found in a relatively high percentage of pig meat, 6 of 20 reporting countries found none. At slaughter positive samples ranged from 0 per cent - 9.3 per cent, and at the processing plant from 0 per cent - 18.4 per cent. In 15 MS, Salmonella in non-ready-to-eat products ranged from 0.3 per cent - 12.5 per cent and generally low percentages in ready-to-eat products. Different consumption patterns are one of the factors that can lead to different exposure in different MS. All countries contained in a table 'Example of meat consumption in the EU (2002)'consumed more pork than beef and sheep, but in varying degrees.Of the Salmonella outbreaks reported in the EU in 2005 related to meat and meat products, 11 out of 179 were linked to pig meat.

Source: FoodProductionDaily.com
Aporte: Guillermo Figueroa

Six Simple Steps to Protect Against and Stop the Spread of Noroviruses.

Norovirus infections are the commonest foodborne disease
Recent outbreaks of norovirus–also known as stomach flu–indicate the highly contagious, fast-moving virus is again a public health concern. The Association for Professionals in Infection Control and Epidemiology (APIC) has six simple steps to protect families against noroviruses.
Norovirus is the second most frequent cause of illness after the common cold. Symptoms include nausea, vomiting, diarrhea, and abdominal pain, and occur between 24 and 48 hours after exposure. Norovirus can be life-threatening for the elderly and immunocompromised.
APIC’s six simple steps to protect against norovirus include:
1. Practice Proper Hand Hygiene Frequent hand washing is always the best defense. This includes washing hands for at least 15 seconds (sing the happy birthday song twice) or using hand sanitizers containing at least 60 percent alcohol – rubbing until hands are dry.
2. Clean with Bleach If you’ve had the bug, use a bleach-containing cleaner to disinfect all surfaces. Wear disposable gloves, and don’t forget “frequent touch” surfaces like door knobs and light switches. After cleaning, dispose of or sanitize rags in hot water and bleach.
3. Food and Water Safety Avoid joining an estimated 9.2 million cases of foodborne norovirus infections each year by preventing food contamination. Always wash raw food before eating, and don’t eat food prepared by someone who is ill until 2-3 days after symptoms have cleared.
4. Don’t Air Your Dirty Laundry Direct contact with a sick person is not required to contaminate soft surfaces. The norovirus can spread from a contaminated pillowcase to a clean towel in a pile of laundry. To disinfect laundry, wash with hot water and dry on “high.” Add bleach to wash if heavily soiled with vomit or feces.
5. Contain Outbreaks Immediately quarantine those who are sick. Don’t forget to disinfect everything from the washing machine to the bleach bottle, and wear protective gloves while cleaning.
6. Prevent Outbreaks Don’t wait for an outbreak to occur to clean up. Ward off norovirus by maintaining a clean household and regularly disinfecting surfaces.

Source:Source: Association for Professionals in Infection Control

Aporte: Guillermo Figueroa

Wal-Mart adopts new food-safety standards for suppliers

New GFSI real time standards and audit certifications
Bentonville, Ark.-based Wal-Mart Stores Inc. on Monday announced a new initiative that will require the chain's grocery suppliers to have their plants certified against one of the internationally recognized Global Food Safety Initiative (GFSI) standards.GFSI standards provide real-time details on food-safety practices on a plant-by-plant basis, and go beyond the current FDA or USDA required audit process, Wal-Mart said.

Under the GFSI program, producers of Wal-Mart and Sam's Club private label and other foods sold in the United States, including meat and poultry, must be audited by independently trained, approved and licensed auditors who are experts in their industry."The requirement for suppliers to complete these certifications demonstrates our leadership in food safety and our commitment to global safety standards," J.P. Suarez, Wal-Mart's senior vice president and chief compliance officer, said in a news release. "We are taking this additional step to ensure the integrity of our products throughout the entire food supply chain."

The GFSI requires food suppliers to achieve plant audit certification against one of its recognized standards, which include Safe Quality Food (SQF), British Retail Consortium (BRC), International Food Standard (IFS), or an equivalent such as Global-GAP.

Wal-Mart has published a schedule to suppliers requiring completion of initial certification between July and December of 2008, with full certification required by July 2009. Approved third party auditing companies will complete audits.Internationally, Wal-Mart stores in the United Kingdom (ASDA) and Japan (Seiyu) also require suppliers of food products to comply with GFSI standards.The Global Food Safety Initiative was launched in May 2000 to establish food safety management systems to ensure confidence in the delivery of safe food to consumers.
Source: Meatingplace.com
Aporte: Guillermo Figueroa

Green tea extracts could be meat preservatives

Green tea contain many antibacterial polyphenols

Indian scientists are looking into the potential of green tea polyphenols to stop the oxidation of fat in meat products, thereby extending shelf-life and preventing off-flavours. The research is one of the few studies that look beyond the health benefits of green tea extracts and reports a food formulation application for the polyphenols. "Reports on the use of GTE in preserving foods… is not much elucidated in the literature," explained the researchers, from the Defence Food Research Laboratory in Mysore. The potential health benefits of tea, which have mainly focused on green tea, have been receiving considerable levels of study, with scientists reporting a wide range of effects, including a lower risk of certain cancers, improved heart health, weight loss, and protection against Alzheimer's. But new research reports that the polyphenols may also have a role in food formulation. "Since green tea is consumed by people as a daily beverage all over the world, extracts of green tea may be safe to use in food systems to extend the shelf life," wrote the researchers in the peer-review journal Food Chemistry. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin (EC). The new study used ethanol to produce a green tea extract (GTE), and tested the extract on fresh mutton stored at ambient conditions of 25 degrees Celsius and 85 per cent relative humidity. Lead author K.V. Kumudavally reports that the polyphenol-rich extract inhibited microflora spoilage by up to four days, without adversely affecting the sensorial and physical quality of the meat. Moreover, levels of free fatty acids, associated with spoilage, were significantly lower after four days in the meat preserved with the green tea extract than the control sample - 1.5 versus 4.1 grams per 100 grams, respectively. "GTE treatment could be effectively used to extend the shelf life of fresh mutton for up to four days in Indian climatic conditions, since it significantly inhibits the formation of these lipolytic [fat] and proteolytic [protein] degradation products, which are responsible for sensorial spoilage," wrote the researchers. "Studies show that GTE had a profound bacteriostatic effect on meat spoilage organisms including certain pathogens, indicating that the antibacterial component of GTE supports its practical use for extending the shelf life of fresh mutton for up to four days, at room temperature, without adversely affecting its physical, chemical and organoleptic parameters," they concluded. In 2006, scientists from the University of Minnesota reported the potential of green tea polyphenols to stop the Maillard reaction in thermally processed dairy to prevent dark colours and off-flavours (LWT - Food Science and Technology, doi: 10.1016/j.lwt.2006.09.009). Source: Food Chemistry (Elsevier) 1 March 2008, Volume 107, Issue 1, Pages 426-433, doi: 10.1016/j.foodchem.2007.08.045 "Green tea - A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 degrees Celsius)" Authors: K.V. Kumudavally, H.S. Phanindrakumar, A. Tabassum, K. Radhakrishna and A.S. Bawa
Source: http://www.foodproductiondaily.com/

Aporte: Guillermo Figueroa

Probiotics: Live Organisms as Feed Supplements to Fight Salmonella

Probiotic bacteria should replace antibiotics in feed suplements

A new way to reduce Salmonella in poultry before they go to the poultry processing plant: use probiotics instead of antibiotics for treatment of the birds. It’s been a complex path getting to this point, and the procedure still raises some other issues to be considered. Still, the development offers a way that makes it easy on poultry growers and enhances food safety. It’s a matter of incorporating the probiotic into either the water or the feed for the poultry, explained Billy Hargis, director of the Poultry Health Research Laboratory at the University of Arkansas System’s Division of Agriculture. Results from experiments show that administration of the probiotic can reduce Salmonella in either meat-type chicken houses or turkey houses before being transported to the processing plant and reduce the risk of cross contamination among turkeys at the plant. “It’s not a chemical. It’s not a drug,” explained Hargis, who has pursued the research for the Food Safety Consortium. “These (probiotics) are live organisms.” “Another advantage is that we’re talking about organisms that can be produced very cheaply, which keeps the costs of these treatments very low,” Hargis said. That’s partly because the defined cultures from which the probiotics come are tolerant of oxygen, avoiding the high cost of fermenting undefined cultures that can’t grow in the presence of oxygen. Antibiotics have long been popular among poultry producers seeking to keep their birds healthy and to promote the birds’ growth. Pathogenic bacteria that are harmful to humans are increasing the bacteria’s ability to resist antibiotics, but pathogens that can cause animal disease have not built up as much resistance. “The risk factor for antibiotic resistance from food-producing animals is exceedingly low,” Hargis said. But the issue of antibiotic resistance is still becoming a driving force that’s making antibiotics usage for animals less popular, and poultry producers are under pressure to use fewer antibiotics. Alternatives are necessary. Probiotics enter the picture as live organisms that serve as microbial feed supplements for animals to improve their intestinal microbial balance. Hargis’ research group has taken the lactobacillus probiotic, a form of milk bacteria found in the bird, and added it to poultry water or feed. “We can add probiotics to the feed even before pelleting,” Hargis said. “The beneficial bacteria in the feed have tremendous advantages because now we can talk about continuous administration over time. It makes it very simple. It just comes in with the feed.” Replacing antibiotics with probiotics has definite advantages, but there is some tradeoff. Hargis noted that although animal foods won’t be populated with antibiotic-resistant bacteria, the lack of antibiotics means producers will need to find other ways to promote their birds’ growth. That means giving more feed to the birds to accomplish the task.
The advantages offered by probiotics indicate where the future may be. Hargis cited the new probiotic candidate’s stability even in the presence of the heat generated when feed is being turned into pellets and its overall environmental stability. The major plus is its usage in the feed itself, which makes it part of an ongoing process.
“We’re using it to prevent problems continuously as opposed to treating problems when they occur,” Hargis said.
Source of Article: www.newswise.com/articles/view/537867/
Aporte: Guillermo Figueroa

Listeria Policy Announced by FDA

New policy changes “zero tolerance”
Listeria, a sometimes deadly form of food poisoning, has made news in recent weeks, as Listeria outbreaks have been tied to tainted milk and other ready-to-eat foods. The US Food and Drug Administration (FDA) announced a new draft compliance policy to the control the growth Listeria monocytogenes . the pathogen that causes listeriosis. This is a groundbreaking policy in that this is the first time different policies have been created for foods that do and do not support growth of the toxic organism.
The American Meat Institute (AMI) has long looked to the Food Safety and Inspection Service (FSIS) to adopt a similar science-based policy reflecting international standards adopted by Europe, Canada, and other nations. For foods that do not support the growth of the Listeria monocytogenes, the FDA will revise its tolerance level; the “zero tolerance” standard for ready-to-eat foods that do support the growth of the bacteria will not change. Three draft documents are published in today’s Federal Register, including a draft Compliance Policy Guide that provides guidance for FDA staff on the agency’s enforcement policy, a draft Guidance for Industry on Control of Listeria monocytogenes in Refrigerated or Frozen Ready-to-Eat Foods, and a Notice of a Public Meeting on March 28, 2008 to receive public comments on the proposed changes to the agency’s policy for Listeria monocytogenes (Lm) in ready-to-eat foods under FDA jurisdiction.
Listeriosis is a type of food poisoning dangerous to the elderly, pregnant women, newborns, and those with chronic medical conditions. Most people experience only mild flu like symptoms.fever, muscle aches, nausea, or diarrhea. In serious cases, the disease spreads to the nervous system, causing headaches, stiff neck, and convulsions. Listeria lives in soil and water and can easily contaminate dairy and beef products; because listeria thrives in cold, milk is an ideal environment. The draft defines ready-to-eat foods that do not support growth of the bacteria using criteria based on the food’s pH and other factors, including a listeristatic control measure. FDA policy does not change and the agency will consider the food to be contaminated when the bacteria is present in foods supporting the growth of Lm during shelf life. Foods that do not support listeria growth will be considered contaminated when bacteria is present or above the new criterion.
“We welcome the Food and Drug Administration’s new draft guidance on Listeria monocytogenes control in foods,” said Randall Huffman, Ph.D., vice president of scientific affairs at the AMI. “AMI will review and provide comments to the agency on this important initiative. Our initial review indicates that FDA’s action appears scientifically sound, will ensure public health and, reflects Listeria control policies in Europe, Canada, and other nations as well as the current thinking within the Codex Alimentarius. Given global food trade, it is important food safety policies be harmonized in this way. We hope that FDA and USDA’s Food Safety and Inspection Service will work toward harmonizing food safety policies in a similar way within the United States. We urge FSIS to follow FDA’s lead on this policy.” Codex Alimentarius was created to protect consumer health, fair food trade practices, promote coordination of food standards work by international governmental and non-governmental organizations.Source of Article: http://www.newsinferno.com/archives/2610
Aporte: Guillermo Figueroa

Largest beef recall in history:

The recall of 143 million pounds by the Westland/Hallmark Meat Company, based in Chino, Calif.
A California meat company on Sunday issued the largest beef recall in history, 143 million pounds, some of which was used in school lunch programs, Department of Agriculture officials announced. The recall by the Westland/Hallmark Meat Company, based in Chino, Calif., comes after a widening animal-abuse scandal that started after the Humane Society of the United States distributed an undercover video on Jan. 30 that showed workers kicking sick cows and using forklifts to force them to walk. The video raised questions about the safety of the meat, because cows that cannot walk, called downer cows, pose an added risk of diseases including mad cow disease. The federal government has banned downer cows from the food supply. Agriculture officials said there was little health risk from the recalled meat because the animals had already passed pre-slaughter inspection and much of the meat had already been eaten. In addition, the officials noted that while mad cow disease was extremely rare, the brains and spinal cords from the animals . the area most likely to harbor the disease . would not have entered the human food chain. “The great majority has probably been consumed,” said Dr. Richard Raymond, the Agriculture Department’s under secretary for food safety. The video was embarrassing for the Department of Agriculture, as inspectors are supposed to be monitoring slaughterhouses for abuse. It surfaced after a year of increasing concerns about the safety of the meat supply amid a sharp increase in the number of recalls tied to a particularly deadly form of the E. coli pathogen. There were 21 recalls of beef related to the potentially deadly strain of E. coli last year, compared with eight in 2006 and five in 2005. No one is quite sure what caused the increase, though theories include the cyclical nature of pathogens and changes in cattle-feeding practices caused by the ethanol boom. The recall on Sunday was more than four times bigger than the previous record, the 1999 recall of 35 million pounds of ground beef by Thorn Apple Valley, federal officials said. It was prompted by a Department of Agriculture investigation that found that Westland/Hallmark did not always alert federal veterinarians when its cows became unable to walk after passing inspection, as required. “Because the cattle did not receive complete and proper inspection, F.S.I.S. has determined them to be unfit for human food and the company is conducting a recall,” Agriculture Secretary Ed Schafer said in a statement. F.S.I.S. is the Agriculture Department’s Food Safety and Inspection Service. Technically, the Department of Agriculture does not have the authority to recall meat. However, it can withdraw its inspectors from a plant, putting pressure on a company to issue a recall.
“The reason for doing this is because the plant was not in compliance with F.S.I.S. regulations, and therefore it is an unfit product,” said Dr. Kenneth Petersen, assistant administrator for the F.S.I.S.
Source: USDA http://www.fsis.usda.gov/PDF/Recall_005-2008_Release.pdf
Aporte: Guillermo Figueroa

Impacto de las zoonosis en Europa

La campylobacteriosis encabezó la lista de enfermedades zoonóticas en la UE

El número de infecciones humanas por salmonella continúa descendiendo, mientras que las causadas por listeria están aumentando. Esta es una de las conclusiones del informe conjunto que acaban de presentar la Autoridad Europea de Seguridad Alimentaria (EFSA, en sus siglas inglesas) y el Centro Europeo de Prevención y Control de Enfermedades (ECDC) sobre enfermedades infecciosas de animales transmisibles a las personas, que cada año afectan a más de 350 mil personas en la UE.
Durante el año 2006 se confirmaron 175.561 casos de campylobacteriosis en la UE, y 160.649 de salmonelosis. Las cifras, según el informe europeo, indican una débil pero marcada disminución con respecto a las de años anteriores. No ocurre lo mismo con los casos de listeriosis, que han aumentado en los últimos cinco años y que en 2006 afectaba a 1.583 personas. Las conclusiones derivan de la información recibida, durante todo el año 2006, de 24 Estados miembros y cuatro que no lo son (Bulgaria, Noruega, Rumania y Suiza) sobre zoonosis, la resistencia antimicrobiana de los agentes zoonóticos así como los brotes de toxiinfecciones alimentarias.
En total, se han cubierto 17 enfermedades de este tipo, entre las que se incluyen agentes como 'Salmonela', 'Listeria', 'E.coli', 'Brucella', 'Trichinella' y, por primera vez en un análisis de este tipo, se evalúa también la incidencia de otros contaminantes microbiológicos como el Enterobacter sakazakii, cuyos criterios de seguridad ya están establecidos en la legislación comunitaria.
Las zoonosis, enfermedades transmisibles de animales a humanos, se pueden adquirir directamente de los animales o a través del consumo de alimentos contaminados.
Fuente:Consumaseguridad.com
Aporte: Julio Parra Flores

France prioritizes food quality

The French government has created a new body designed to oversee the quality of its food, and to monitor changes in food quality.

The Observatoire de la Qualité de l'Alimentation (OQALI) will initially focus on issues such as nutritional composition and portion size. It will also monitor prices and other factors such as market segmentation.Food manufacturers will be requested to cooperate with the new body to provide information on their products, as required.

The creation of the OQALI was envisaged in the Programme National Nutrition Santé (PNNS) 2006 - 2010 the second phase of a long-term initiative to promote healthy eating and reduce obesity and disease. The programme includes campaigns to raise public awareness of nutritional foods. It also aims to encourage consumption of fruits, vegetables and whole grains and reduce the consumption of sugary, fatty and salty foods.

The OQALI will be used in part to measure the progress of voluntary agreements made between the government and food companies to improve the quality of their products. These agreements - chartes d"engagements de progrès nutritionnel - also form part of the PNNS.

The Ministry of Agriculture announced that the first such agreement was signed this month with dairy spreads firm Saint Hubert (part of the Dairy Crest group). It said that the company agrees among other things, to reduce within two years the use of lipids by 5 to 10 per cent for more than two thirds of production, in particular it intends to reduce saturated fatty acids by 3 - 5 per cent. Three food manufacturing sectors were considered: biscuit production, breakfast cereals and charcuterie. Study of these sectors provided an understanding of how best to obtain the data required.

Source:FoodNavigator.com

Aporte: Guillermo Figueroa