Asociación de consumidores denuncia altos niveles de pesticidas en colados infantiles.

Colados para bebés contienen residuos de pesticidas. MINSAL por su parte llama a la tranquilidad de los consumidores.

Según la entidad de defensa al consumidor, el análisis detectó además componentes de la misma naturaleza en una sopa en polvo para adultos mayores del programa “Años Dorados” del ministerio de Salud y en un jugo de naranjas.

El estudio, dirigido por la doctora, pediatra y nutrióloga, Cecilia Castillo, midió residuos de pesticidas en alimentos procesados que contienen como ingredientes: frutas, verduras, hortalizas y/o cereales.

Según el estudio, de cinco muestras de colados estudiadas (adquiridas en supermercados), tres (ciruela-pasa de Gerber-Nestlé, Tutti Fruti y Durazno de Nestlé) contendrían residuos de Iprodione, un fungicida tóxico de uso agrícola el cual es considerado como cancerígeno por la Unión Europea y cuyos valores superarían los límites aceptables para residuos de pesticidas en alimentos infantiles según las normas de la CEE (Comunidad Económica Europea)

En vista de los resultados obtenidos, la liga Ciudadana pidió a las empresas productoras de los alimentos sacarlos voluntariamente del mercado. En caso contrario, propuso que el Ministerio de Salud las conmine a retirarlos y suspenda la distribución de éstos en sus programas.

Sin embargo, la subsecretaria de salud Liliana Jadué indicó que "Chile utiliza las normas europeas o las normas norteamericanas (para el control de uso de pesticidas) eligiendo siempre las más restrictivas, en particular con los productos que son consumidos principalmente por los niños"

Asimismo la subsecretaria añadió "Yo haría un llamado a la tranquilidad a la población. Evidentemente nuestro rol es cuidar de la salud de la población, así que vamos a seguir investigando esta situación, pero aquí hay que hacer un llamado: estos productos son seguros y los límites se miden en las frutas y en las verduras, por lo tanto, de hecho, al consumir las frutas y las verduras van a tener probablemente los mismos residuos detectados en los productos elaborados"

Fuente: www.lasegunda.cl www.latercera.cl

CBS Reports Terrorists Might Target Food

CBS News reported that U.S. officials had gotten wind of a terrorist plot to slip poisons into hotel and restaurant salad bars and buffets in multiple locations during a single weekend.

Other news organizations chimed in, repeating the CBS assertion that intelligence reports indicated ricin or cyanide would be used to mimic food poisoning but also to create maximum uncertainty and fear about the safety of the U.S. food supply, further damaging the already weak economy.

CBS cited an anonymous source who called this a credible threat and said Department of Homeland Security officials, as well as officials with the Food and Drug Administration and Department of Agriculture, had briefed some members of the restaurant and hospitality industry.

A spokesman for Homeland Security, however, declined a CBS request to comment on speculation about specific plots, saying only that the U.S. has "engaged in extensive efforts for many years to guard against all types of terrorist attacks, including unconventional attacks using chemical, biological, radiological, and nuclear materials."

The spokesman stressed that terror groups have long stated their intention to try to carry out unconventional attacks that might be relatively small but that would aim to be highly disruptive.

Sources: www.foodsafetynews.com

CDC Confirms Multistate Salmonella Outbreak

An estimated 89 people from 15 states and the District of Columbia have been infected with Salmonella in an outbreak linked to alfalfa sprouts, the Centers for Disease Control and Prevention (CDC) reported last week.

This was CDC's first public acknowledgment of its involvement in the outbreak investigation, which is related to 50 Salmonella illnesses already reported in Illinois and associated there with Jimmy John's sandwich outlets.

"Preliminary results of this investigation indicate a link to eating alfalfa sprouts at a national sandwich chain," the CDC said.

Sandwich chain exec Jimmy John Liautaud had written to franchisees in Illinois, asking them to remove alfalfa sprouts from menus as a precautionary measure. The CDC said that in addition to the Illinois cases, there have been single cases confirmed with the outbreak strain (Salmonella serotype 4,[5],12:i:-) in Connecticut, Washington D.C., Georgia, Hawaii, Iowa, Massachusetts, New York, South Dakota, Tennessee, Texas and Virginia. Three cases have been confirmed in Wisconsin, nine in Indiana and 14 in Missouri.

Because the pulsed-field gel electrophoresis (PFGE) pattern associated with this particular Salmonella serotype commonly occurs in the United States, the CDC cautioned that some of the cases identified may not actually be related to this outbreak.

Among 81 people for whom information is available, the onset of their illnesses ranged from Nov. 1 to Dec. 14, the CDC reported. Illnesses that occurred after Dec. 2 might not yet be reported to the CDC, because it takes an average of two to three weeks from when a person becomes ill to when the illness is reported. The CDC said the case patients range in age from 1 to 75 years, with a median age of 28. Sixty-eight percent of them are female. Among those cases in which information was made available to the CDC, 23 percent reported being hospitalized. No deaths have been reported.

CDC said it is collaborating with public health officials in many states and the U.S. Food and Drug Administration to identify new cases and to try to trace potentially contaminated products.

Sprouts should be cooked thoroughly to kill harmful bacteria and reduce the risk of illness. The CDC suggests that consumers request raw sprouts not be added to their food.

Sources: www.foodsafetynews.com

New Plan for Cutting Campylobacter in UK

Planners expect a 30 percent reduction, meaning 90,000 fewer cases a year

The poultry industry, major retailers, and the Food Standards Agency in the United Kingdom are mounting an attack on Campylobacter in chickens, making it their top food safety priority.

Almost two thirds of the raw chickens sold in the UK are contaminated with Campylobacter, which causes an estimated 300,000 illnesses and 80 deaths a year.

If the industry, retail, and agency plan is successful, it could mean reducing Campylobacter food poisoning by up to 30 percent for 90,000 fewer cases a year.

Dr. Alison Gleadle, the Food Standards Agency director of food hygiene said the target is challenging but achievable, adding "We are working closely with the food industry to make chicken as safe to eat as possible."

The UK has three categories of poultry house contamination, and currently 27 percent of its chickens fall into the highest category. The new target is to cut that number to 10 percent.

Improved levels of hygiene or biosecurity on UK farms have already been successful in beating Salmonella in chickens, but it has proved not enough against Campylobacter, noted the British Poultry Council's Peter Bradnock.

Options being considered to reduce Campylobacter levels in the slaughterhouse include better hygiene measures on farms, hot water treatment or steaming chicken carcasses, the use of electrolyzed water, and anti-microbial washes such as lactic acid. Such washes would require approval from Europe.

Another option might be for pre-packed chicken on retail sale to be packed in 'modified atmosphere packaging', which raises the levels of oxygen inside packs to slow the rate at which bugs multiply. Better leak-proof packaging could also help prevent the spread of the bacteria to other foods or surfaces in the kitchen.

Consumers can play a part in tackling Campylobacter by avoiding cross contamination from utensils that have been in contact with fresh chicken meat, not washing poultry before it is cooked to avoid spreading germs, and by cooking chicken meat thoroughly, the agency noted.

Source: Food SafetyNews.com

Food Safety Modernization Act 2010

The Food Safety Modernization Act was recently passed by the US Senate.

Not exactly fresh out of committee, but out of committee nonetheless, senate bill 510 (a/k/a the Food Safety Modernization Act) was approved by the senate floor. The full senate debate and subsequent vote was certainly timely, as just recently Michael Moss was awarded the Pulitzer Prize for his story on Stephanie Smiths E. coli O157:H7 illness and Linda Rivera's long-awaited emergence from a Nevada hospital where she has spent almost a year after also being infected by E. coli O157:H7. Stephanie was sickened by a hamburger made by Cargill, and Linda by contaminated cookie dough made by Nestle.

The Food Safety Modernization Act is truly an important piece of legislation, in that it affects every citizen of this country, and even some abroad, on a daily basis. The bill substantially modifies the Federal Food Drug and Cosmetics Act, and generally gives the Food and Drug Administration better authority and ability to monitor the safety of our food supply, and take quicker and more effective action for food companies that don't adequately protect against food poisoning risks.

Among other, more specific, things, the Food Safety Modernization Act:

This legislation amends the Federal Food, Drug, and Cosmetic Act (FFDCA) to expand the authority of the Secretary of Health and Human Services (the Secretary) to regulate food, including by authorizing the Secretary to suspend the registration of a food facility.

Requires each food facility to evaluate hazards and implement preventive controls.

Directs the Secretary to assess and collect fees related to: (1) food facility re-inspection; (2) food recalls; and (3) the voluntary qualified importer program.The new normative requires the Secretary and the Secretary of Agriculture to prepare the National Agriculture and Food Defense Strategy.

It also requires the Secretary to: (1) identify preventive programs and practices to promote the safety and security of food; (2) promulgate regulations on sanitary food transportation practices; (3) develop a policy to manage the risk of food allergy and anaphylaxis in schools and early childhood education programs; (4) allocate inspection resources based on the risk profile of food facilities or food; (5) recognize bodies that accredit food testing laboratories; and (6) improve the capacity of the Secretary to track and trace raw agricultural commodities.

The new law requires the Secretary, acting through the Director of the Centers for Disease Control and Prevention (CDC), to enhance foodborne illness surveillance systems. This amendment authorizes the Secretary to order an immediate cessation of distribution, or a recall, of food. Requires the Administrator of the Environmental Protection Agency (EPA) to assist state, local, and tribal governments in preparing for, assessing, decontaminating, and recovering from an agriculture or food emergency. Finally the law provides for: (1) foreign supplier verification activities; (2) a voluntary qualified importer program; and (3) the inspection of foreign facilities registered to import food.

Source: Food Poison Journal

Antimicrobial nisin given nano boost to fight Listeria for longer

A nanoparticle linked to nisin can hold and release an antimicrobial agent onto food or packaging to control Listeria monocytogenes

A US team has pioneered a technique which allows a nanoparticle to attract and hold nisin, which has strong antibacterial properties. Yuan Yao, an assistant professor of food science at Purdue University, altered the surface of phytoglycogen, a carbohydrate found in sweet corn, which led to the creation of several forms of a nanoparticle.

The nanoparticle can then safeguard the food-based peptide nisin for up to three weeks, combating Listeria monocytogenes, a potentially fatal foodborne pathogen found in meats, dairy and vegetables.

Nisin antibacterial properties have been proved but the problem has been that it is depleted quickly in a food system. Nanoparticles solved this problem by delivering the antimicrobial properties of nisin for extended use.

Methodology

The scientists employed two strategies to draw nisin to the phytoglycogen nanoparticles. The first involved negatively charging the surface of the nanoparticle and using electrostatic activity to attract the positively charged nisin molecules. The other method saw the creation of a partially hydrophobic condition on the surface of the nanoparticle - which triggers a reaction with partially hydrophobic nisin molecules. When the particles are hydrophobic, or repel water, they become attracted to each other.

Both strategies may work together to allow nanoparticles to attract and stabilize nisin, this could substantially reduce the depletion of nisin in various systems to counteract the Listeria proliferation.

The solution containing the required balance of nanoparticles and free nisin could be sprayed onto foods or included in packaging. Based on work carried out in the lab, it is estimated that a sufficient amount of nisin to combat Listeria could be preserved for up to 21 days.

When the the amount of free nisin is reduced, nanoparticles can re-establish the equilibrium the team is also working to develop other food-based antimicrobial peptides and nano-constructs to combat Listeria other foodborne pathogens such as E. coli O157:H7 and Salmonella spp.

Source: Food Quality News.com

Nanocopper and nanosilver particles used in Nanofoods

Apples, pears, peppers, cucumbers and other fruit and vegetables are being coated with a thin, wax-like nanocoating to extend shelf-life.

Are you eating nonfoods? While it might sound like the latest diet trend among anorexics, the term refers to the use of nanotechnology - particles as small as a billionth of a meter - in food. And there's a chance that you're already eating them.

Nanofoods fall into four categories. First, and most obviously, there's the use of nanotechnology directly in a food that you eat. Second, there are supplements that use nanotechnology. And the last two categories, which are similar, are comprised of things you don't eat that use nanotechnology: food packaging and cookware.

In those cases, are nanoparticles ingested or not? And in all cases, is it safe?

By and large, nanofoods are an area of mystery to all. We don't know if it's safe, we don't know when and where we might be eating them, and we don't know when the FDA will decide it's time to regulate them.

Perhaps the best source of information on nanotechnology, the Woodrow Wilson Center's Project on Emerging Technologies, maintains a database of consumer products around the world that use nanotechnology. For food, they list mostly supplements, plus several applications in food packaging (such as in McDonald's burger containers or plastic beer bottles), a few uses in cookware, and hardly anything for food.

However, other sources, such as a recent AOL News piece by Andrew Schneider, point to much more common uses of nanotechnology in food.

According to Schneider's account, an unnamed scientist at the USDA says that, "apples, pears, peppers, cucumbers and other fruit and vegetables are being coated with a thin, wax-like nanocoating to extend shelf-life. The edible nanomaterial skin will also protect the color and flavor of the fruit longer."

He goes on to tell of "engineered particles ... already being sold in salad dressings; sauces; diet beverages; and boxed cake, muffin and pancakes mixes." And most major food manufacturers have or contract with nanotechnology labs. If that's the case, Americans are eating nanoparticles already. But nanoparticles of what?

The name nanotechnology applies to nanoparticles of any chemical, but there is a world of difference between nanosilver or nanocopper, used for its antibacterial properties, and carbon nanotubes, which many fear resemble asbestos and cause similar harm. (Carbon nanotubes, thankfully, are not headed for our food; nanosilver might be, which is worrying.)

What are the risks and benefits of each type of nanoparticle, and how do we know if each one is safe?

Source: http://www.foodsafetynews.com/2010/11/meet-the-four-categories-of-nanofoods/

HACCP overhaul needed

New technolgies help HACCP to acomplish its role
The American Academy of Microbiology (AAM) said that previously unrecognized or newly emerging hazards may also cause foodborne illnesses and are only detected when epidemiologic data suggest an association between a particular food and a particular pathogen or illness. The salmonellosis linked to contaminated peanut butter is one example of this, it added.

Technology – such as the introduction of the PulseNet system - can play a key role in reducing the risks that have grown with the increasing complexity of the food distribution system. The system uses DNA testing to compare the genetic fingerprints of pathogenic bacteria from patients and suspect foods. The fingerprints are loaded into a database where they can be compared and indistinguishable fingerprints detected, said the report.

The AMM identifies the “absence of adequate guidance” as a problem for processors and a barrier to cutting food safety risks at the processing stage. Processors are required to implement and carefully follow Good Manufacturing Practices (GMP), which support, as other prerequisites, the Hazard Analysis and Critical Control Points (HACCP) system. While the report recognises that GMP are “frequently not fully implemented” by processors, it adds, with what appears to be a criticism, that to be effective the methods must have “full buy-in from processors, which means in part that they must be economically realistic”.

The body said the practices should also be “clear and reasonably easy to implement” and adds there is often confusion among processors over terms used in guidance notes

“The HACCP concept is currently ripe for re-examination and the principles may need to be revisited and updated to reflect four decades worth of experience with HACCP”, it concluded.

Source: American Academy of Microbiology

Flawed practices by US processors obstacles to food safety - report

A reluctance on the part of processors to reform practices, their ageing facilities and poorly designed equipment are ‘obstacles to processing food safely’, according to a report from the American Academy of Microbiology (AAM).

The research highlighted the absence of adequate guidance and the need for the processing sector to take a proactive rather than reactive approach to food safety as key.

It was released in advance of this week’s decision by the US Senate to proceed with the Food Safety Modernization Act which, if passed, would give regulators the authority to order product recalls, give it greater access to company records, and require all food companies to keep detailed food safety plans.

But while the AAM gives a frank appraisal of US processors, it fully acknowledges that the food chain is long and complex, with many opportunities for contamination between farm and fork.

“Food safety problems may arise at any stage from food production to consumption: on the farm, at the processing facility, at the retailer, or in the hands of consumers”, said the report Global Food Safety.

Flawed model: The research identifies one major goal of food processing as the killing, inhibiting, or removal of pathogens from foods. But it adds that some processing conditions can facilitate pathogen growth, so that pathogen levels in the processed product are higher than in the raw ingredients. Examination of both raw material inputs and equipment and procedures they use is critical to producing safe food.

However, the report outlines a series of systemic problems within the processing sector that present barriers to achieving this – particularly that industry too often only seeks to improve practices after crises.

“In recent years, we have seen erosion in research and development efforts at food companies and a reluctance to innovate or reform practices,” it said. “Moreover, ageing facilities and equipment those lack good sanitary designs are obstacles to processing food safely. Too often, low profit margins mean that innovation and repairs are only undertaken after major outbreaks of foodborne illness. Often, capital improvements are not made routinely and systematically, but only in response to emergencies.”

The study characterises this as a “flawed model” from a public health perspective, instead urging that processing facilities “be repaired and upgraded on a continuous basis to prevent outbreaks of foodborne illness”.

Source: American Academy of Microbiology

Detectan Listeria en queso chanco laminado en la Región de los Lagos

Queso contaminado fue retirado del mercado

En el marco del programa de vigilancia habitual de Listeria monocytogenes, la SEREMI de Salud de la Región de Los Lagos detectó una muestra positiva a esta bacteria, en queso Gouda laminado, elaborado por MULPUMO, correspondiente al lote de producción 298.10, elaborado el 25 de octubre de 2010.Debido a lo anterior, la Autoridad Sanitaria adoptó de inmediato las siguientes medidas:- Paralización de funcionamiento de la línea de elaboración de quesos, a partir del 11 de noviembre de 2010.- Retención de la totalidad del lote involucrado, con un total de 3.204 kilos, de los cuales 2.308 kilos se encontraban en la planta MULPULMO de Osorno y los 896 kilos restantes en las bodegas de la empresa en Coquimbo, Viña del Mar, Rancagua, Talca, Chillán, Concepción y Santiago. Personal de las SEREMI de Salud de esas Regiones, está verificando dicha retención del producto en todos los lugares señalados.- Retención del producto Queso en todas las bodegas de la empresa, incluida la planta Osorno. El Departamento de Epidemiología del Ministerio de Salud no tiene información de casos de listeriosis relacionados con este hallazgo.La paralización transitoria de la línea de quesos de la empresa se realiza como medida de prevención hacia los consumidores, al igual que la revisión de los procesos de buenas practicas de manufactura.
Por su parte, La autoridad de sanitaria de Los Ríos descartó que lote de queso contaminado con Listeria monocytogenes de la empresa Mulpulmo haya sido distribuido en la zona. La autoridad explicó que luego de esta investigación se pudo establecer que a la zona no llegó la partida del alimento contaminado.

Aporte: Claudia Foerster
Fuente; http://www.elpregonero.cl/diario/salud/378-detectaron-presencia-de-listeria-en-queso-chanco-laminado.html
http://www.radiobiobio.cl/2010/11/16/autoridad-de-sanitaria-de-los-rios-descarta-que-queso-contaminado-con-listeria-haya-sido-distribuido/

Identificada la cepa del brote de cólera

Diversas pruebas realizadas por la CDC lograron identificar cepa de cólera presente en Haití

Por medio de pruebas genéticas se ha determinado que la cepa de cólera causante del actual brote de la enfermedad en Haití es compatible con algunas cepas encontradas en el Asia meridional, según indican los análisis de laboratorio hechos por los Centros para el Control y la Prevención de Enfermedades (CDC) de los Estados
Unidos.

Aunque estos resultados indican que la cepa es endémica en el Asia meridional, las cepas de cólera pueden desplazarse entre diferentes regiones debido a los viajes y al comercio a nivel mundial. En la mayoría de los casos, el cólera no se propaga extensamente dentro de un país cuando el tratamiento del agua potable y de las aguas servidas es adecuado. Cuando es inadecuado en una situación en la cual la población vive en campamentos, como en Haití, el cólera puede propagarse con rapidez.

Los especialistas de laboratorio afirman que los análisis genéticos ofrecen pocas probabilidades de determinar la vía por la cual se transportó el cólera a Haití.

En Haití, el laboratorio nacional de referencia identificó los primeros casos de cólera y confirmó que la causa era Vibrio cholerae O:1, serotipo Ogawa.

Las pruebas de identificación genética hechas por los CDC muestran que todos los 13 aislados de Vibrio cholerae O:1 procedentes de Haití eran idénticos, lo cual indica que todos son la misma cepa y que probablemente provinieron de una fuente común. La compatibilidad de la cepa de Haití se comprobó en una biblioteca de PulseNet, y se ha demostrado nueve veces desde 2005, la última de ellas en mayo del 2010. Cuatro de esas nueve huellas genéticas de PulseNet provinieron de personas que, según informes, habían viajado al Asia meridional.

Aporte: Rodrigo Miranda

Fuente: http://new.paho.org/hq/index.php?option=com_content&task=view&id=4409&Itemid=1926

Morfolina: La sustancia cuestionada por la Unión Europea

El uso de cera abrillantadora con morfolina en las manazanas no es aceptado en la Unión Europea

El hallazgo de morfolina en manzanas chilenas exportadas a Inglaterra y posteriormente la confiscación preventiva de 40 toneladas de esta fruta en Grecia, encendió la alarma en la Unión Europea y la preocupación en la industria frutícola del país sudamericano.

En entrevista con Portal Frutícola, José Miguel Valdés, Gerente General del laboratorio chileno Andes Control, comentó que el problema se explica por diferencias en las respectivas legislaciones de a los principales mercados de destino.

La sustancia en cuestión es permitida en países como Estados Unidos, Canadá y Japón pero no en la Unión Europea. Añade que estas divergencias se traducen incluso en variaciones respecto de los niveles permitidos. En términos generales, la legislación de la Unión Europea para residuos en alimentos es más exigente que la de los países americanos y esta diferencia es un hecho conocido que implica que en muchos casos, productores agrícolas consideren la normativa más exigente para minimizar posibles riesgos

.Por eso, que debido a las diferentes exigencias que imponen los mercados de destino para la fruta y alimentos en general, los exportadores chilenos son muy exigentes y cuidadosos para cumplir con la normativa vigente.

¿Cree que a futuro Europa podría aceptar el uso de la morfolina en fruta importada?

“No. Nuestra experiencia nos indica que normalmente las regulaciones respecto de sustancias químicas y residuos de pesticidas son cada vez más exigentes en los distintos mercados. “Los exportadores deben lidiar con esta tendencia y ser muy rigurosos respecto a los productos que aplican y los sistemas de medición en los que confían sus productos. “La información es un tema cada vez más importante que explica la necesidad de que como laboratorio estemos permanentemente innovando para contar con tecnología de punta y responder a las necesidades del mercado”.

Mitos y errores en torno al uso de morfolina

José Miguel Valdés explicó que la morfolina es un químico versátil utilizado para diversos procesos productivos. Es utilizado por ejemplo, en procesos de síntesis de fármacos, como inhibidor de la corrosión en calderas o como agente protector de cultivos. En la fruticultura particularmente, se emplea como aditivo para la fabricación de algunos tipos de cera, que se utilizan como abrillantador.

Fuente: www.portalfruticola.cl

Aporte: Luis Omonte

Limitar el uso de guantes en la manipulación de alimentos

Aunque puede resultar un signo de higiene y limpieza, el uso de guantes en la manipulación de alimentos no es adecuado en la mayoría de los casos.

Para muchos manipuladores y responsables de empresas del sector alimentario, utilizar guantes es necesario para asegurar un buen nivel de higiene en los alimentos. Sin embargo, los especialistas en seguridad alimentaria no comparten esta idea y animan a limitar su uso. Aunque no están prohibidos, los expertos los desaconsejan. Una falsa sensación de seguridad que puede llevar a cometer errores, junto con la presencia de materiales desencadenantes de alergias, son las causas principales de sus restricciones

Al margen de las alergias, el uso de guantes puede ser problemático por otras razones. La Agencia Española de Seguridad Alimentaria y Nutrición (AESAN), junto con el Ministerio de Sanidad y Política Social, hizo público un comunicado en el que establecía que la utilización inadecuada de los guantes puede provocar problemas de contaminación cruzada en la manipulación de los alimentos.

Con el uso de los guantes, el manipulador tiene una sensación de falsa asepsia, de ahí que tienda a manipular distintos alimentos sin tener en cuenta que puede transmitir, incluso con guantes, la contaminación de uno a otro. En estos casos, se descuida el necesario lavado de manos, que debe realizarse incluso con guantes.

Las recomendaciones para evitar o minimizar situaciones de riesgo se basan en el uso racional de los guantes en el sector alimentario. Es preferible usarlos sólo cuando las características del trabajo o del trabajador así lo requieran. Lo más adecuado es no utilizarlos en la manipulación de alimentos y lavarse las manos tantas veces como sea necesario.

El uso de guantes puede originar otro problema añadido debido al material de fabricación de los mismos. Se ha demostrado la transferencia de proteínas de látex de los fabricados con este material a los alimentos que se han manipulado y también que estas proteínas pueden causar reacciones alérgicas en personas sensibilizadas al látex que lo ingieran, incluso después de que el alimento se haya cocinado. La manipulación de los alimentos con guantes de látex supone la presencia de un alérgeno alimentario oculto.

Las normativas vigentes, tanto nacionales como europeas, no mencionan el uso de guantes como herramienta para preservar la higiene de los alimentos ni el material con que deben estar fabricados. La normativa europea sí regula los materiales aptos para contactar con los alimentos, aunque tampoco toma en consideración la posible toxicidad de las partículas que migran desde el guante al alimento.

Fuente: consumer (16 de septiembre de 2010)

Aporte: Luis Omonte

El caso de jugos de zanahorias con Clostridium botulinum en EEUU

¿Será solo la industria la responsable de la distribución y consumo de estos jugos contaminados?

Clostridium botulinum es una bacteria anaeróbica formadora de esporas y además productora de una potente neurotoxina. Sus esporas son resistentes al calor y pueden sobrevivir en aquellos alimentos inadecuadamente procesados. Enormemente peligrosa para la vida, se producen a causa de la toxina una parálisis flácida de los sistemas principales del cuerpo. Hay casos de personas que se paralizaron por completo y requiere un ventilador para respirar.

Durante los ultimos días se han presentado muerte de personas que consumieron un jugo de zanahoria que, durante la distribución, no se había almacenado a una temperatura adecuada. A pesar de las demandas, empresas parecen no importarles el estado de los consumidores

El gobierno insiste que las bebidas preparadas en base a jugos pueden presentar peligros ademas del botulismo, ellos incluyen substancias alergénicas metales, vidrios dado que las empresas debido a que esas compañias no tienen implementado el HACCP (Hazard Analysis and Critical Control Point ) . La FDA ha detectado violaciones similares en cada una de las inpecciones realizadas durante 2007, 2009 y 2010, pese a ello la compañía continua ignorando las regulaciones y advertencias que se le han hecho. "Despite multiple inspections, numerous warnings from FDA, and defendants' promises that the violations would be remedied, defendants have failed to institute effective measures to bring their juice processing operations into compliance with the law," according to the complaint. A pesar de las imúltiples inspecciones , las numerosas advertencias de la FDA, y las promesas de los acusados que prometían subsanar, los acusados no han podido establecer medidas eficaces para que sus operaciones de procesamiento de los productos para que estos cumplan a las exigencias

El plan HACCP para los jugos de zanahoria, así así como para otros jugos de vegetales de baja acidez, requiere mantener la cadena de frío y con ello prevenir y controlar la eclosión y multiplicación de esporas del patógeno en los alimentos.

Paulina Abarzúa

Fuente: http://www.foodpoisonjournal.com/2010/10/articles/foodborne-illness-outbreaks/with-companies-like-this-who-needs-enemies/

El caso de jugos de zanahorias con Clostridium botulinum en EEUU

¿será solo la industria la responsable de la distribución y consumo de estos jugos contaminados?

Clostridium botulinum es una bacteria anaeróbica formadora de esporas y además productora de una potente neurotoxina. Sus esporas son resistentes al calor y pueden sobrevivir en aquellos alimentos inadecuadamente procesados. Enormente peligrosa para la vida, se producen a causa de la toxina una parálisis flácida de los sistemas principales del cuerpo. Hay casos de personas que se paralizaron por completo y requiere un ventilador para respirar. Durante estos días se han presentado muertes de personas que consumieron un jugo de zanahoria que, durante la distribución, no se había almacenado a una temperatura adecuada. A pesar de las demandas, empresas parecen no importarles el estado de los consumidores.

La FDA encontró en uno de las industrias productoras de este jugo irregularidades en controles que se originaron en 2007, 2009 y 2010, y la compañía continúa ignorando las regulaciones y las advertencias, de acuerdo con la denuncia. "A pesar de las inspecciones múltiples, las numerosas advertencias de la FDA, y las promesas de los acusados que prometían subsanar, los acusados no han podido establecer medidas eficaces para que sus operaciones de procesamiento de jugo cumplan a las exigencias”. El gobierno afirma que las bebidas producidas por los jugos pueden contener otros peligros, además de botulismo, como alergénos, metales y vidrio. Y exige a las empresas a tener implementado un plan HACCP para estos jugos de zanahoria, así habría un control para jugos de vegetales de baja acidez, también para que refrigeren y de esta manera de prevención y control poder eliminar y prevenir las esporas del botulismo.

Aporte: Paulina Abarzúa

Fuente:http://www.foodpoisonjournal.com/2010/10/articles/foodborne-illness-outbreaks/with-companies-like-this-who-needs-enemies/

EFSA says networking is key to emerging risk monitoring

Expert opinion and networking will remain a key element to gathering and analyzing data of emerging risks in food and feed, according to a new report EFSA.

Development and implementation of a system for the early identification of emerging risks in food and feed was issued and aimed to review the current situation and outline the objectives, timelines and resources needed by EFSA in order to build a capacity for emerging risks identification.

Networking will be key element in gathering and analyzing data to extent, formal networks with EU and international agencies and stakeholders. EFSA said that currently only the first step of this process, data monitoring, is partially in place. As more data sources become accessible, the process will become more effective, commented EFSA. Tools will need to be developed to assist in handling increasing amounts of data, particularly for their analysis. From issues identified during this monitoring, detailed case studies on specific issues are being prepared. EFSA said it is concentrating on food and feed risks during the start up phase and will start to monitor emerging risks in plant health and animal health in 2011 and 2012.

As part of its strategy to incorporate expert opinion into the emerging risks identification process EFSA organized colloquium on emerging risks last month, in which a group of specialists were brought together to discuss the agency’s progress in the identification of emerging risks in the food supply chain. To gather information from experts, risk assessors, risk managers and other stakeholders on their views on emerging risks. Participants insisted that access to a broad spectrum of experts would be a critical success factor for the authority’s future work in this area. EFSA is looking for expertise in all fields of biological and chemical risks that may affect the food supply chain.

Aporte: Andrea Martín

Fuente: http://www.foodproductiondaily.com/Quality-Safety/EFSA-says-networking-is-key-to-emerging-risk-monitoring/?c=lSjyRhbvXuvn5F3lXdLQTw%253D%253D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%252BDaily

Canada implements advances in food safety after fatal Listeria outbreak

Canadian Food Inspections Agency implemented many changes to ensure food safety, measures included 260 new inspectors.

A C$13m cash injection to fund more inspectors, updating of manuals, speeding up regulatory approvals for new additives and the piloting of new technology are all measures that are being undertaken, said the Canadian Food Inspections Agency (CFIA).

The body’s interim report came in response to the independent investigation into of Canada’s food safety system published by Sheila Weatherill in July 2009. The hard-hitting analysis laid bare a raft of systemic failures in the country’s safety Canada’s food safety structure and set out 57 recommendations to tackle them.

Last year, the Canadian Government confirmed it would adopt all the proposals in the report and has now outlined its progress in meeting them.

Inspection, Listeria and additive approvals. The CFIA said it is on the way to providing the 260 inspectors required to ensure industry compliance in meat processing plants. In 2009, the Government provided funding for 70 new inspectors to augment the work of the 176 personnel, with a further 100 posts to be filled in 2010.

It confirmed that C$13m extra had been made available to boost inspection capacity.

Measures have also been taken to update Canada’s Listeria policy, with Health Canada expected to publish the final guidelines in the near future.

The health agency has also made progress in hastening the approval process for additives that can curb the growth of Listeria monocytogenes - in line with one of the Weatherill recommendations. A pre-market submission project from Health Canada is already reducing approval times and the agency is developing guidelines to help industry identify which food safety proposals best meet these. The guidance is expected to be made public by the end of this year.

Source: Foodqualitynews.com

INOFOOD 2010

La Gira de la Inocuidad Alimentaria arriba a Santiago

Durante varios días, INOFOOD 2010 se convertirá en un foro de discusión sobre los aspectos más variados de la inocuidad alimentaria para la industria procesadora de alimentos, servicios de alimentación, el retail, los servicios de hotelería. Es así como en tres ciudades de Chile se analizarán tecnologías, sistemas de gestión de la inocuidad y calidad, qué certificaciones debe considerar para llegar a los consumidores, patógenos y peligros emergentes, cómo enfrentar crisis, casos aplicados que son ejemplo de enfrentar los desafíos que el mercado y los consumidores imponen.

En el encuentro expondrán más de 30 conferencistas en total distribuidos en distintas partes del país. INOFOOD es una conferencia de carácter internacional y es parte de una gira que inicia en La Serena el 8 de noviembre, para luego continuar en Santiago (10 y 11 de noviembre) y Puerto Varas (12 de noviembre). En la Región de Los Lagos, el encuentro estará orientado a la agroindustria, industria de productos del mar, retail y servicios de alimentación.

En el foro participará un destacado y selecto grupo de relatores nacionales e internacionales tanto de organismos como empresas muy destacados en el mundo de la alimentación. El evento es organizado por GCL Capacita – una empresa Fundación Chile, cuenta con el patrocinio de la Agencia Chilena para la Inocuidad Alimentaria, el Ministerio de Agricultura, el Ministerio de Salud de Chile, el Programa Nacional de Competitividad Agroalimentaria y con el apoyo de las empresas Nestlé, PF, Arquimed, Citrex, 3M, Indura, Prinal, LRQA, Taag Diagnostics, Diversey, NSF y El Mercurio.

Desde Estados Unidos llegará Ana Hooper, la Vicepresidenta de Calidad de la Cadena Darden, que abastece más de 400 millones de raciones al año. Su presentación será en Santiago, donde también mostrará GFSI como homologador de estándares o certificaciones para el retail, un esfuerzo que nació desde las principales cadenas de retail, entre ellos Walmart. También participa la Dra. Ana María Osorio en las 3 ciudades, ella es representante de la FDA de EE.UU., tiene experiencia en sistemas de vigilancia y además expondrá sobre los peligros de patógenos emergentes; se suma Gerald Gutscher de Romer Labs, un especialista de origen austriaco que entre lo novedoso tratará el tema de alérgenos en alimentos.

Fuente: www.inofood.cl

Aporte: Luis Omonte

Rosemary extracts get final EU approval for food preservation

Demand for natural preservatives has increased over the past several years, as consumers have demanded fewer unfamiliar and artificial ingredients.

Rosemary extracts have received recognition as safe and effective antioxidants for food preservation, according to new directives published in the European Commission’s official journal. The directives specify the range of applications for which the extracts can be used, including fats and oils, bakery products, meats, dehydrated soups and potatoes, as well as nutritional supplements, such as fish oils. They also clarify that “dietary exposure resulting from the proposed uses and use levels were of no safety concern”, confirming EFSA’s scientific opinion.

“The latest news will boost further the demand for antioxidant rosemary extracts as some major food companies were waiting for clarifications of the regulatory status and the final EU-approval to use rosemary extracts in their products.”

Demand for natural preservatives has increased over the past several years, as consumers have demanded fewer unfamiliar and artificial ingredients. Under the clarified rules, manufactures will need to label the ingredient: ‘antioxidant: extract of rosemary’ or ‘antioxidant: E 392’.
“Obviously ‘antioxidant: extract of rosemary’ is more advantageous in terms of labelling,” Demur said. “It is a very consumer-friendly name.”

He added that the EU directives are also important as they identify the two main components responsible for rosemary extracts’ antioxidant effect: carnosic acid and carnosol. Therefore, it is important that food and dietary supplement makers are aware of the levels of these components in the extract they use.

Fuente:http://www.foodqualitynews.com/Innovation/Rosemary-extracts-get-final-EU-approval-for-food-preservation
Aporte: Víctor Tardón

Aumentan los casos de cólera en Haití

Hasta el momento se han contabilizado 284 muertos y 3.769 afectados.

El cólera es una enfermedad diarreica provocada por el consumo de alimentos o agua contaminada con la bacteria Vibrio cholerae, es considerado un indicador de pobreza ya que la falta de higiene y el hacinamiento favorecerían su propagación, puede estar latente durante años sin llegar a emerger en casos donde las condiciones no son favorables para su sobrevida.
Este es el primer brote de la enfermedad registrado en Haití y podría llegar a convertirse, con el paso de los años, en un brote “único” según declaró la Organización Mundial de la Salud (OMS).
Aún es pronto para determinar la causa exacta de la aparición de esta enfermedad, pero las autoridades han declarado que la epidemia no ha llegado aún a su máximo, a pesar que la tasa de mortalidad ha ido disminuyendo desde un 10% hace 8 días, cuando se registraron los primeros casos, a 7,7% en el día de ayer, declaró la directora del programa especial de cólera de la OMS.

Las regiones donde se han producido las muertes no son las mismas azotadas el pasado enero por el terremoto, aunque la mayoría de los enfermos habita zonas rurales y vive en precarias condiciones.

La OMS se encuentra desplegando todos los dispositivos para frenar el peor escenario probable; la posible propagación del cólera a campos de desplazados (densamente habitados) y a la capital. Para prevenir esto se trabaja en distintos ámbitos; tratamiento de afectados, prevención en las áreas y poblaciones no afectadas y adecuación de las zonas más insalubres.

Aporte: Karla Nazar.
Fuente: http://www.lanacion.cl/