USDA Switching to New Plant Data Inspection System

Requirement will include information like the establishment's entire Hazard Analysis and Critical Control Points Plan (HACCP).
Long in the making, the start-up date for USDA's new Public Health Information System (PHIS) is now just two weeks away on May 29.  It will replace the Performance Based Inspection System at all regulated USDA establishments and for all meat and poultry imports and exports.
Dr. Elisabeth Hagen, USDA undersecretary for food safety, has hailed the coming of PHIS as a method of "arming our inspectors with a powerful tool, on the ground, to carry out USDA's food safety mission more effectively."  
Hagen says the new single database designed to gather, collate and use all data collected by the Food Safety and Inspection Service's (FSIS's) entire inspection regime is not just a change out in the IT system, but an entirely new inspection infrastructure.
That new infrastructure includes more discretion for FSIS inspectors as they go about their daily work. The old Performance Based Inspection System apparently spit out a list of "scheduled" tasks for inspectors to accomplish each day.   The new PHIS produces daily calendars for inspectors with suggestions based on the entire establishment data, which is readily available.
Individual inspectors will be able to decide when to perform a task, according to attorney Dennis J. Johnson with the Washington D.C. law firm of Olsson Frank Weeda Terman Bode Matz PC.  Johnson, an expert in food safety and regulation, has written on numerous occasions about the PHIS ramp-up for The National Provisioner, a meat and poultry processing industry journal.
According to Johnson, PHIS will result in more thorough documentation of regulatory violations because it will generate a "pick list" for inspectors to use in recording the reasons behind their actions. The new PHIS is going to put the plant's entire profile at the fingertips of inspectors, including non-compliance records, appeals, Food Safety Assessment reports, test results, recall actions, memorandums from interviews, and other information like the establishment's entire Hazard Analysis and Critical Control Points Plan (HACCP).
"The mere accumulation of damaging data is valueless if FSIS is unwilling to act upon it" said agency critic and small plant advocate John Munsell in a PHIS review published last year in Food Safety News.  Munsell does see the new system as "dynamic" with the potential for accountable enforcement actions, ending what he has argued is the "carte blanche" authority by ranking FSIS officials.
Domestic establishments are first in line for using PHIS, but USDA has already notified foreign governments and importers of the coming change to the new data system.  May 29 is also the day all FSIS import regions are scheduled to make the switch.
Source: USDA FSIS

USDA Announces new safeguards to protect consumers from foodborne illness

Measures will significantly improve the ability of trace contaminated food materials in the supply chain, to act against contaminated products sooner, and to establish the effectiveness of food safety systems. 

On May 2nd, 2012, the USDA announced a series of prevention-based policy measures that will improve protection for consumers from foodborne illness in meat and poultry products.

USDA's Food Safety and Inspection Service (FSIS) intend to implement new traceback measures in order to control pathogens earlier and prevent them from triggering foodborne illnesses and outbreaks. When FSIS receives an indication of contamination through presumptive positive test results for E. coli, the Agency will move quickly to identify the supplier of the product and any processors who received contaminated product from the supplier, once confirmation is received.

The new regulations require establishments to prepare and maintain recall procedures, to notify FSIS within 24 hours that a meat or poultry product that could harm consumers has been shipped into commerce, and to document each reassessment of their hazard control and critical control point (HACCP) system food safety plans.

FSIS, in April 2012, created a document called “Compliance Guideline HACCP Systems Validation” as guidance for plants to establish their HACCP system.This process, called "validation," enables companies to ensure that their food safety systems are effective for preventing foodborne illness. 

FSIS has announced several measures to safeguard the food supply, prevent foodborne illness, and improve consumers' knowledge about the food they eat. Some of these actions include:

• Performance standards for poultry establishments for continued reductions in the occurrence of pathogens. FSIS estimates that approximately 5,000 illnesses will be prevented each year under the new Campylobacter standards, and approximately 20,000 illnesses will be prevented under the revised Salmonella standards each year.
• Zero tolerance policy for six Shiga toxin-producing E. coli (STEC) serogroups (O26, O103, O45, O111, O121 or O145 ), in raw ground beef. 
• Test and hold policy that will significantly reduce consumer exposure to unsafe meat products.
• Labeling requirements that provide better information to consumers about their food by requiring nutrition information for single-ingredient raw meat and poultry products and ground or chopped products.
• Public Health Information System, a modernized, comprehensive database about public health trends and food safety violations at the nearly 6,100 plants FSIS regulates.

Aporte: Eduardo Castillo Franzoy

Fuente: http://www.fsis.usda.gov

BPM para combatir las aflatoxinas en los frutos secos

La aplicación de la levadura Pichia anomala es eficaz biocontrol para la prevención de aflatoxinas en frutos secos y en cultivos de maíz.
Las aflatoxinas son una especie de toxinas naturales presentes en frutos secos como las nueces, los cacahuetes, los pistachos o los higos secos, que son sus principales reservorios. Estas toxinas se sintetizan por la especie de moho Aspergillus, en concreto por A. flavus, A. parasiticus y A. nominus. Estos pueden desarrollar toxinas en una gran variedad de sustratos, ya que los mohos sobreviven en condiciones de almacenamiento muy severas. Una nueva investigación demuestra la eficacia de la levadura Pichia anomala para inhibir A. flavus
Para evitar las aflatoxinas en los alimentos, es imprescindible llevar a cabo las buenas prácticas de manipulación (BPM), ya sea antes o después de la cosecha. Además, y hasta la fecha, son necesarios los plaguicidas para prevenir posibles enfermedades. Es importante destacar el control que requieren los mohos durante el secado y el almacenamiento de los alimentos para prevenir este tipo de contaminación en los productos finales.
Los expertos confirman la eficacia del nuevo método y su inocuo efecto sobre el medio ambiente. El estudio demuestra su acción no solo en los frutos, sino también en los cultivos de maíz, muy susceptibles a la contaminación por aflatoxinas. Las pruebas se han llevado a cabo en una plantación de pistachos ubicada en California (EE.UU.), donde los expertos rociaron algunos árboles con la levadura Pichia anomala y otros no. Los resultados fueron sorprendentes, ya que los árboles rociados inhibieron la frecuencia de A. flavus en los pistachos en un 97%, en comparación con los árboles no rociados.
El estudio confirma además que el uso de la levadura como biocontrol es muy versátil, ya que también se ha comprobado su eficacia en la protección de otros cultivos contra, al menos, seis especies de microorganismos que podrían alterar las características organolépticas, como el sabor y la textura, o el rendimiento y la inocuidad de los alimentos, entre ellos el patógeno Botrytis cinerea, responsable del moho gris en las uvas.
FUENTE: www.consumer.es
Aporte: Marcela Blanco

La cascara de huevo servirá como envase alimentario

De cascaras de huevo a compuestos biodegradables para hacer cajas
Las cascaras de los huevos podrían tener otra salida a la actual como desecho alimentario. Un estudio desarrollado por investigadores de la Universidad de Leicester, en Reino Unido, se centra en dar una nueva utilidad a esta parte del huevo y encontrarle nuevas utilidades, como la creación de un biomaterial destinado a la fabricación de envases para ovoproductos. Estos envases serían biodegradables, como los elaborados antes con piel de aceituna, maíz, almidón de trigo o proteínas lácteas.
Encontrar la manera de transformar las cáscaras de huevo en un material apto para el envasado de alimentos es el objetivo de un grupo de expertos de la Universidad de Leicester. A día de hoy, las cáscaras de huevo se consideran un residuo dentro de la producción de alimentos, una creencia a la que los expertos británicos desean poner fin. Si bien la cáscara de huevo se clasifica como un material de desecho por la industria alimentaria, en realidad, según los expertos, es un "compuesto muy sofisticado". La investigación pretende convertir las cáscaras de huevo en bioplásticos para la fabricación de envases para alimentos, e incluso, para materiales destinados a la construcción o para la industria farmacéutica.
Una de las principales salidas que se intenta dar a las cáscaras de huevo es la de compuesto biodegradable para hacer cajas de huevo y que sirva como un ejemplo práctico del reciclaje. Para ello, los expertos han seguido unas pautas muy específicas:
• Desarrollar y validar el proceso de pretratamiento de la cáscara de huevo para que sea estéril.
• Desarrollar un proceso de postratamiento para convertir la cáscara en un plástico a base de almidón.
• Probar las propiedades del material, como la fuerza y resistencia.
FUENTE: www.consumer.es
Aporte: Marcela Blanco

Researchers discover a compound that controls Listeria

In a year when cantaloupe tainted with the bacterium Listeria monocytogenes killed 30 people, the discovery of a compound that controls this deadly bacteria -- and possibly others -- is great news.


Cornell researchers have identified a compound called fluoro-phenyl-styrene-sulfonamide (FPSS) that is safe for mammals but stops Listeria in its tracks. It interrupts a mechanism that controls genes that are expressed when the bacterium experiences a rapid change in its environment.

The discovery, reported in the November/December issue of mBio, a journal of the American Society for Microbiology, offers new directions for basic research on how L. monocytogenes and other bacteria survive in a wide range of rapidly changing hostile conditions, from fluctuating temperatures to the low pH levels found in the human stomach. Also, there is a strong possibility that FPSS eventually may be developed as a drug to combat listeriosis and other bacterial infections.

For a foodborne pathogen to infect a human, it must be able to survive rapid changes in its environment, ranging from cold of refrigeration and heat from cooking to highly acidic stomach conditions and osmotic and anaerobic states found in the small intestines. To do so, L. monocytogenes and certain other bacteria employ a "stress-responsive alternative sigma factor" called sigma B, which controls more than 150 genes, including those that contribute to virulence and survival in host-associated stress conditions, including genes essential for the bacteria to cross the gastrointestinal tract, according to the study. 

This is a newly emerging approach in the search for antibiotics that are not dangerous to mammals but stop such pathogens as Listeria, and could be a possible treatment against other organisms.

Fuente: http://www.news.cornell.edu/stories/Jan12/Listeria.html

Aporte: María José Peralta S.

Tuna strips recalls in India

Moon Fishery (India) Pvt. Ltd. Recalls Its "Tuna Strips" Product of India "AA" Or "AAA"
Grade Because Of Possible Health Risk

The Manufacturer of the Yellow Fin Tuna Nakaochi Scrape that was recently recalled by a U.S. Distributor, is also recalling its 22 pound cases of "Tuna Strips" Product of India AA or AAA GRADE because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. Consumers should take precautions when choosing to eat raw seafood and be sure that the raw tuna they decide to consume is not from the implicated lots. If in doubt, don't eat it.

Moon India became aware of the problem after the FDA sampled tuna strips from a lot not yet in distribution. However as a cautionary measure Moon India agreed to recall tuna strips that were already distributed, none of which is from the suspect lot sampled by FDA. Distribution of these AA or AAA Grade Tuna Strips Product of India is limited to 4 wholesalers: one in Georgia, one in Massachusetts, one in New Jersey and one in New York.

The wholesalers may have broken the shipments into smaller lots for further distribution. The frozen raw yellow fin tuna product was originally packaged in white boxes with black writing naming the importer as Moon Marine USA Corporation, a separate and independent company, and identifying the contents as Tuna Strips AA or AAA, Product of India. The boxes contain several vacuum-wrapped packages with no further labeling.

Distribution of the product has been suspended while FDA and the company continue their investigation as to the scope of the problem.

Product sellers, including distributors and restaurants, should consult their suppliers to determine whether the Tuna Strips from India in their possession originated from Moon India. The product may not be accompanied by lot numbers or labeling information.

 Fuente: http://www.fda.gov/Safety/Recalls/ucm303465.htm

Aporte: Ninoska Cordero Mattos

Oysters at New Orleans restaurant cause Norovirus outbreak

Stomach flu is the prevalent symptom
Fourteen people became ill with Norovirus after eating Gulf oysters at a New Orleans area restaurant on April 28 and 29, the Louisiana Department of Health and Hospitals (DHH) announced Tuesday.
As a result, DHH has closed a key harvesting area on the Gulf coast west of the Mississippi River and recalled oysters harvested from those areas since April 26.  The recall includes all shucked, frozen, breaded, post-harvest processed oysters and oysters for the half shell market.
None of the 14 illnesses was life threatening and none required hospitalization.
Epidemiologists and sanitarians from DHH traced the outbreak to Louisiana oysters from harvest area 23 consumed at the same restaurant.
The illnesses came on during the first weekend of the New Orleans Jazz and Heritage Fest, annually one of the largest musical events in the U.S., which brings thousands of visitors to the Crescent City.
Norovirus causes what many call "stomach flu," or vomiting and diarrhea. Norovirus usually begins 24 to 48 hours after exposure to the fecal organisms. Symptoms usually include nausea, vomiting, diarrhea and stomach cramping. Sometimes people also have a low-grade fever, chills, headache, muscle aches and a general sense of tiredness. The illness is usually brief, with symptoms lasting a day or two. People can get Norovirus several ways, including eating foods or drinking liquids that are contaminated by infected food handlers.
Cooking kills the virus, outbreaks also occurred from eating undercooked oysters harvested from contaminated waters.
Source: Louisiana Dept. of Health

Envases inteligentes para la industria de alimentos

El Instituto tecnológico del embalaje, transporte y logística (ITENE) ha desarrollado un envase capaz de detectar si se ha interrumpido la cadena de frio en productos cárnicos y pescados entre otras cualidades.

Los envases de alimentos cumplen un rol fundamental en la industria alimentaria, su principal misión es proteger al alimento que contienen en su interior de todo tipo de daños físicos y agentes externos que contamine el producto tales como el polvo, polen y la humedad -que trae consigo una serie de cambios microbiológicos en el alimento- entre otros.

Con el fin de prevenir todo tipo de perjuicios al alimento, en Valencia –España-  el Instituto Tecnológico del embalaje, transporte y logística (ITENE) a desarrollado un envase inteligente que además de tener las características de un envase clásico posee indicadores químicos internos en forma de tintas sensoras que modifican su color si perciben cambios de temperatura de tal manera que basta con visualizar el color en la etiqueta del envase para verificar si la cadena de frio a superado el límite de temperatura máximo (5ºC). A la vez tiene otra aplicación muy útil en el embalaje de frutas ya que puede percibir la madurez óptima mediante la tinta sensora de metileno que detecta cuando las concentraciones de esta hormona de maduración se encuentran en exceso; o si la concentración de oxígeno está alterada en envases cerrados de forma hermética. Cabe mencionar que las tintas sensoras no entran en contacto con los alimentos sino que están separadas por una capa permeable que detecta las variaciones de los factores críticos sin problema alguno.

Este avance en materia de envases alcanza plenamente el objetivo de mejorar la seguridad alimentaria de la población ya que ofrece un control real del estado de los alimentos y su precio no es tan elevado.

Fuente: consumer.es

Aporte: Francisco Pérez Sáez

First vampires, now Campylobacter…. Researchers identify pathogen combating garlic compound

A garlic-derived compound have significantly higher antimicrobial effect  to fight Campylobacter bacterial biofilms on poultry products 

Researchers at Washington State University (WSU), examined the ability of diallyl sulphide to kill Campylobacter pathogen protected by biofilms. The compound was found to be 100 times more effective than popular antibiotics, and completely inactivating the bacterium cells within 5 hours compared to some antibiotics, like erythromycin and ciprofloxacin.

WSU researcher says that these findings could lead to the development of new treatments to combat the pathogen on the “major vehicle for Campylobacter” - poultry products.

Food additive potential

When Campylobacter is protected by a biofilm, this bacterium is 1000 times more resistant to antibiotics. But for the first time, these studies show that this compound has an antimicrobial effect against Campylobacter biofilm. In this way, the diallyl sulphide has the potential to be used as a food additive and to extend the shelf life of poultry products; but more studies are needed to validate and to extend the use of this compound to other foodborne pathogen, such as E.coli 0157:H7 and Listeria monocytogenes.

Suitable antimicrobial agent

The WSU researchers found that diallyl sulphite easily penetrated the protective biofilm and killed bacterial cells within 5 hours, compared with 24 hours for ciprofloxacin and erythromycin, as determined by the number of viable bacteria recovered following treatment.

This is the first time diallyl sulphide has been shown to have a significantly higher antimicrobial effect against bacterial biofilms compared with commonly used antibiotics. For this reasons diallyl sulphide may be a suitable antimicrobial agency and useful as a natural food preservative.

Source: FoodQualitityNews

Galactooligosacharides reduces colitis by modulating the function and trafficking of NK cells

The use of prebiotics could represent a novel therapeutic strategy for individuals with inflammatory bowel disease.
The gut microbiota plays an essential role in intestinal immunity. Prebiotics, including galacto-oligosaccharides (GOS), are fermentable fibers that beneficially affect the host by stimulating the growth of specific microbial populations.
The effect of GOS on colitis development and on immune variables in Smad3-deficient mice treated with the pathogen Helicobacter hepaticus. Mice were supplemented daily with 5000 mg GOS/kg body weight 2 wk prior to infection and 4 wk post-infection, a time period at which colitis severity peaks in this model. Mice (n = 4–8/treatments at each time) were killed pre-infection (0 d) and at 3, 7, and 28 d post-infection to evaluate immune variables in the spleen and in mesenteric lymph nodes (MsLN) by flow cytometry.
Colon and cecum samples were collected for histopathologic analysis. Fecal pellets (n = 8–9/treatments) were collected prior to infection to measure relative changes in Bifidobacterium ssp. and Lactobacillus ssp. by real-time PCR. GOS significantly reduced colitis severity in response to H. hepaticus (P, 0.0001). This was associated with a significant increase in the percentage of NK cells in the spleen (P , 0.001) and in MsLN (P , 0.001) at 3 d post-infection and a 1.5-fold increase in fecal Bifidobacterium ssp. (P = 0.003).
GOS stimulated NK expression of CCR9, a chemokine receptor involved in lymphocyte trafficking to the gut pre-infection (0 d) in the blood (P = 0.02), spleen (P = 0.033), and MsLN (P = 0.017). In addition, GOS stimulated colonic IL-15 production 3 d post-infection (P, 0.001).
These data suggest that GOS reduces colitis by modulating the function and trafficking of NK cells and may provide a novel therapeutic strategy for individuals with inflammatory bowel disease.
Source: J. Nutr. doi: 10.3945/jn.111.154732.