Obama and Congress need to put food safety on their agenda

The fragmented nature of the federal food oversight system should be changed soon.
There's a full plate of urgent issues awaiting President-elect Barack Obama and the next Congress. The Government Accountability Office, Congress' nonpartisan watchdog, listed 13 of them last week. Along with some obvious choices, such as the wars in Iraq and Afghanistan and oversight of the financial industry, the GAO included food safety.The government's ability to safeguard the nation's food supply and respond quickly to outbreaks of food-borne illness are undermined by "the fragmented nature of the federal food oversight system," the GAO said. There are 15 federal agencies administering at least 30 laws; that leads to poor coordination, inconsistent policy and wasted resources.Anyone not convinced that improving food safety is important should talk to a Florida tomato grower. During a national outbreak of Salmonella earlier this year, the Food and Drug Administration initially fingered tainted tomatoes as the prime suspect. Growers in Florida and other states lost at least $100 million in sales.The FDA later switched to blaming contaminated peppers from Mexico. Angry tomato growers' representatives told Congress afterward that no one in the government seemed to be in charge.The Salmonella outbreak, which sickened at least 1,400 Americans, was the latest in a series of food scares in recent years tied to contaminated fresh produce, including spinach, lettuce and cantaloupes. So while the government is rightly urging Americans to eat more fruits and vegetables for good health, it's falling short in protecting produce.The FDA, charged with ensuring the safety of 80 percent of the nation's food supply, has been underfunded and understaffed for years. That has left too few resources for inspections, enforcement and scientific research. Congress and the president belatedly began moving in the wake of the salmonella outbreak to increase the agency's budget.

But stronger laws and better coordination among regulators also are needed to adapt to today's globalized food supply and better prevent or trace illness outbreaks. Members of both parties in Congress, including Republican Rep. Adam Putnam of Bartow, have been working together on these kinds of improvements.
In particular, the FDA needs to establish mandatory national safety standards that would apply to fresh produce from farm to fork, based on the best science available. Those national standards would replace a patchwork of state and industry standards around the country, and fill in gaps where no standards exist. They would also be applied to imported produce.The Produce Safety Project at Georgetown University, which advocates national standards, says they could be put in place for about $70 million. That's at least $30 million less than the value of a tax break Congress extended last month for auto-racing track owners.Groups representing the nation's fruit and vegetable growers have said they'd welcome the standards. They know how wide the damage from even an isolated case of tainted produce can spread.As the Obama administration dives into the economic crisis and national security, it needs to save some room for protecting public health by making overdue improvements to food safety.
Source: http://www.orlandosentinel.com/
Aporte: Guillermo Figueroa

For tastier food, just add bacteria

Anaerobes from saliva can produce thiols and transform odorless foods in aromas
Gargling, sucking and spitting are the unsavory actions that serious wine lovers say a proper tasting demand. But the full complexity of taste may come from something even more distasteful: mouth bugs. These bacteria help give us the rich flavors of wine, onions and peppers.
It has long been known that smell plays a big part in the perception of flavour, and Christian Starkenmann and his team at Firmenich, a flavor company in Geneva, Switzerland, had previously found that saliva can turn odorless sulphur-containing compounds from fruit and vegetables into aromatic chemicals called thiols. Now they have shown that bacteria in saliva are responsible.
The team's sniffing panel could detect odors from the compounds only when extracts were dissolved in saliva. The aromas wafted up after 30 seconds and faded after 3 minutes (Journal of Agricultural and Food Chemistry, DOI: 10.1021/jf801873h).
At least one species of mouth bacteria, Fusobacterium nucleatum, is responsible for the conversion. The team showed this by adding the bacterium to otherwise sterile saliva containing the odorless starting substances. Only when the bacterium was added were the thiols created. Starkenmann says the compounds could be used to flavor food.
Source: Journal of Agricultural and Food Chemistry
Aporte: Guillermo Figueroa

FDA starts up to date current federal food processing safety rules

Additional protection against foodborne illness is the goal.
The regulator claims a survey involving 2,700 US food processing facilities of a range of different sizes will be the first stage in a process aimed at revising the existing good manufacturing practices (GMPs) that govern the safe processing, packaging and storage of food in the US. The current GMPs were drawn up in 1986 and no longer reflect developments in science and technology claims the FDA.
Key issues The agency said its survey of processing plants will seek information about five key issues relevant to the GMP modernization effort including employee training, sanitation and personal hygiene, allergen controls, process controls, and recordkeeping. According to the FDA, responses will be kept confidential and will only be used for statistical purposes.
More inspections sought Meanwhile, a poll conducted by the US Consumer Reports National Research Center claims consumers are concerned about food safety and they want the government to inspect the food supply more frequently. The participants, according to the report, stated that the FDA should conduct visits of foreign and domestic food processing plants at least every month. The US Department of Agriculture (USDA) must inspect meat plants daily; however, the FDA has no such requirement for food processing plants.
The survey comes in the wake of a number of high profile food recalls and scares in the US related to fresh produce as well as beef, and it also follows the recent melamine scare linked to Chinese milk products.
Import worries Eighty-three percent of the respondents are concerned with harmful bacteria or chemicals in food and 81 per cent are concerned with the safety of imported food, according to the survey's findings.The Center said that 95 per cent of those surveyed said that processed or packaged food should be labelled by their country of origin and that country of origin labelling for products should always be available at point of purchase.
Cloned food Nearly three quarters of the consumers polled believe that cloning of food animals should be prohibited while 60 per cent are concerned about meat or milk products from cloned or genetically engineered (GE) animals, with the majority calling for GE food, meat and dairy products to be labeled as such, stated the survey. In addition, more than two-thirds of the respondents are concerned about the safety of meat treated with carbon monoxide to preserve red color, with 93 per cent agreeing that the packaging should clearly state if meat has been treated using this method, according to the poll. The report stated that 90 per cent of those polled agreed that meat that contains any irradiated components should be labeled as such; the USDA is currently considering the exemption of irradiated whole carcasses from labeling.
Source: FDA http://www.fda.gov/oc/initiatives/advance/food/plan_spanish.html
Aporte: Guillermo Figueroa

Hobs may reduce Clostridium perfringens in chickens, claims US study

Lupulus used in beer contains bitters acids which are powerful antimicrobials
The scientists focused on one compound of the hob plant in particular, lupulone, and assessed its ability to control levels of C. perfringens in chickens.
The ARS group said the study, which was published in the Journal of Antimicrobial Chemotherapy, was triggered by the need to find alternatives to antibiotic use in poultry feed as several types of bacteria are building resistance to antibiotics.
The research will be of interest to meat processors as bacteria such as C. perfringens in the intestines of chickens can cause contamination of meat during processing and can also result in significant production losses by causing disease in the broiler chicken, explained the researchers.
Bacteria
Food poisoning linked to C. perfringens is the third most commonly reported foodborne illness in the US. Infection with the bacteria normally causes diarrhoea and severe abdominal pain. While it may occasionally cause nausea, it rarely causes vomiting or fever. Although the bacteria are killed at cooking temperatures, the heat-resistant spores they produce are able to survive and may actually be stimulated by the heat to germinate.
Results
The research team delivered different concentrations of lupulone via water to chickens inoculated with C. perfringens and they found that after 22 days the pathogen counts were significantly reduced in the lupulone-treated group compared to another group of chickens that did not receive the treatment. The reductions ranged from 30 to 50 per cent, according to the authors.

The researchers concluded that Lupulone administered through they called for further research into the agent as an antibiotic alternative for intestinal infections.
Fuente: Journal of Antimicrobial Chemotherapy

Aporte: Claudia Henríquez P.

FSIS provides new guidance to inspectors for E. coli testing in raw beef

Samples can be sent before the establishment completes pre-shipment review.

USDA's Food Safety and Inspection Service is providing new guidance to inspection program personnel on collecting samples of beef manufacturing trimmings and other raw ground beef and patty components for E. coli O157:H7 testing.
Currently, FSIS personnel are not to send samples to a laboratory until the establishment has completed pre-shipment review for the sampled lot.
Under this notice, however, inspection program personnel are instructed not to wait, and instead submit the raw beef sample to the laboratory after the establishment has completed all interventions, except for any intervention that is based on microbiological test results. Consequently, FSIS, in many cases, will be collecting and submitting samples to the laboratory before the establishment completes pre-shipment review.
Source: http://www.meatingplace.com/
Aporte: Guillermo Figueroa

Serious Salmonella Outbreak Hits Holland

Ham is the suspected source

An antibiotic-resistant strain of the Salmonella bacteria has made between 2,000 and 3,000 people ill since mid-August and resulted in around 30 people being hospitalized, the Volkskrant reports on Wednesday.
The public health institute RIVM says it is a 'very serious outbreak'. The source of the infection has not yet been traced but could be ham, the RIVM told the Volkskrant.
Source of Article: http://www.dutchnews.nl/news/archives/2008/11/serious_salmonella_outbreak_hi.php
Aporte: Guillermo Figueroa

Sanitation kit could combat Norovirus in food plants

A kit for sanitizing food handling environments when bodily fluid spillages occur can restrict the spread of potential contaminants such as Norovirus
Food safety and sanitation product supplier, Chemstar Corporation, said the new container enables employees in a food processing plant to clean and disinfect bodily fluids spillages quickly and safely at a time when ‘intense media focus on the recent outbreaks of Norovirus, Salmonella and E. coli has resulted in the further scrutiny of cleaning and disinfection protocols in the food industry.”
Bodily fluids such as vomit, blood, faeces, and urine may contain bacteria, pathogens or viruses such as Norovirus, which is one of the most common causes of gastroenteritis, is highly contagious and can be spread through human contact
All-in-one kit
Envirox Tb has a claim against Norovirus and meets Occupational Safety and Health Administration (OSHA ) blood borne pathogen standards for Hepatitis B virus and HIV.
US research
The findings of the University of Ottawa and North Carolina State University research teams were published in the journal Applied and Environmental Microbiology and show that transmission of multiple enteric viruses can be reduced by a newly synergistically formulated ethanol-based hand sanitizer.
The research team said that they undertook suspension and fingerpad protocol assessments using the new sanitizer and the control.
In the suspension test, the new ethanol-based sanitizer showed reduced infectivity of human rotavirus (HRV), poliovirus type 1 (PV-1), and human Norovirus (HNV) surrogates FCV and MNV-1 by greater than 3 log whereas the control alcohol-based sanitizer reduced only HRV by greater than 3 log and none of the additional viruses by greater than 1.2 log after the same exposure.
In the fingerpad experiments, the newly developed sanitizer produced a 2.48 log reduction of MNV-1 while the control product only produced a 0.91 log reduction.
“Based on these results, we conclude that this new ethanol-based hand sanitizer is a promising option for reducing the transmission of enteric viruses, including Norovirus, by food handlers and care providers,” said the team.
Fuente:http://www.foodqualitynews.com/Food-Alerts/Sanitation-kit-could-combat-norovirus-in-food-plants
Aporte: Claudia Henríquez P.

La exposición a la luz artificial reduce la calidad de las verduras

La iluminación reduce la calidad de algunos vegetales, ya que acelera su transpiración y respiración
Investigadores del Área de Tecnología de los Alimentos de la Universidad de La Rioja han demostrado que la exposición a la luz artificial produce un efecto negativo sobre la calidad sensorial de los vegetales mínimamente procesados, aquellos alimentos listos para su consumo inmediato tras un tratamiento mínimo de lavado, pelado, cortado y envasado en films poliméricos. El color se ve especialmente afectado en los vegetales no pigmentados (coliflor, espárrago, puerro y parte blanca de la acelga), mientras que en los vegetales verdes (brócoli, puerro y parte verde de la acelga) es la textura el atributo sensorial que sufre el mayor deterioro. Ello se debe a que la luz activa la apertura de los estomas (poros por donde se produce el intercambio gaseoso en las plantas), provocando un aumento de las tasas fotosintética y respiratoria.
Tras iluminar diversos envases de vegetales no pigmentados, los científicos comprobaron que presentaban atmósferas con mayores niveles de CO2 y menor contenido en oxígeno que los mantenidos en la oscuridad con el mismo tipo de film. Por su parte, los vegetales verdes almacenados en condiciones de iluminación mostraban un aumento de la tasa respiratoria, aunque ésta se veía compensada por la actividad fotosintética de la propia planta. En este caso, la composición de la atmósfera interior del envase y la duración del producto dependían de la permeabilidad del film utilizado.
Finalmente dicho equipo de investigadores comprobó que los vegetales frescos o casi frescos "no suelen sobrepasar las dos semanas de vida útil en las estanterías" de los establecimientos.

Aporte: Jacqueline Cabezas
Fuente: http://www.consumer.es/web/es/alimentacion/2008/10/21/180901.php

Proteínas de la leche de vaca pueden ocasionar alergias en lactantes

La lactancia permite a los niños obtener todos los elementos esenciales que necesitan para su desarrollo, como vitaminas, proteínas, aminoácidos, lípidos, entre otros.

Resulta extraño escuchar que un bebé pueda ser alérgico a la leche materna; en realidad, el término no es apropiado según especialistas, se trata más bien de una alergia a los componentes lácteos provenientes de la vaca. Este trastorno es ocasionado por la dieta de la madre, que puede ser rica en ese tipo de productos y, obviamente, el factor alimentación está vinculado con la composición de la leche materna.

En esos casos se indica a la madre una dieta libre de lácteos derivados de este animal. Las fórmulas lácteas indicadas para alimentar a los niños que presenten este tipo de trastornos son elaboradas a base de soya. Sin embargo, aproximadamente 20% de los niños alérgicos a la proteína de la leche de vaca, también pueden ser alérgicos a los derivados de la mencionada leguminosa. También son recomendadas las fórmulas a base de hidrolizados de proteínas, conocidas también como hipoalergénicas.

Neonatologos, explican que los síntomas que pueden presentar los bebés con este tipo de alergia son múltiples, tales como: lesiones rojizas en la piel (eczema), rinitis, bronco espasmos, cólicos, reflujo gastroesofágico y trastornos en la evacuación, como la diarrea o el estreñimiento.

Al no ser tratados oportunamente, se podrán evidenciar patologías respiratorias crónicas, lesiones cicatrízales en la piel y eczemas; además de desnutrición, esofagitis y asma bronquial.

La lactancia es la fuente alimenticia por excelencia del ser humano en sus primeros años de vida, y sus beneficios son múltiples e insuperables. El adecuado crecimiento del bebé, su correcta nutrición y desarrollo psicomotor, son sólo algunas de las ventajas que provee este vital alimento.

Fuente: http://www.portalveterinaria.cl/
Aporte: Araceli Terán

Melamina en huevos

El escándalo de la melanina en productos Chinos adquiere nuevas aristas.

En este sentido, autoridades de Hong Kong acaban de pedir a Pekín que investigue la presencia de esta sustancia en huevos importados de las granjas de Dalian, en el noreste de China.

Los exámenes realizados durante este fin de semana revelaron unos niveles de melamina en los huevos casi el doble de lo permitido, 4,7 miligramos por kilo. "Hemos contactado con la agencia de seguridad alimentaria de la región y esperamos que puedan hacer más para reducir el riesgo en el origen", declaró el secretario de Sanidad de Hong Kong, York Chow.

Se ha hecho público que la ciromazina, un derivado de la melamina, se usa frecuentemente en pesticidas y piensos para animales en China. Además, los expertos creen que esta sustancia es absorbida por las plantas.

Es así como inspectores chinos descubrieron que más de 500 establecimientos elaboradores de piensos aplicaban prácticas ilegales o dudosas, donde se incorporó melamina a los piensos compuestos, acción calificada como "delictiva y que debe ser combatida con firmeza". En los dos meses transcurridos desde que China reconoció que había leche contaminada con melamina, esta sustancia ha sido detectada en huevos, golosinas y otros productos. Su presencia en piensos compuestos ya ha creado temores sobre la seguridad de la carne, el pescado y ahora el huevo.

Fuente: consumaseguridad.com

Aporte: Valerie Weinborn