Webinar: Biofilm battles in food manufacturing

The presence of BIOFILMS is a major problem for food processing.

Biofilms can be found in almost any environment, including food manufacturing plant. They can contaminate food with spoilage and pathogenic microorganisms; also they produce enzymes or toxins that may threaten product safety so they are a concern to the food manufacturers.

Biofilms are associated with polysaccharide material that binds them firmly to surfaces and makes the removal of biofilms difficult. Understanding the nature and development of biofilms in food systems can help us in managing them to improve product quality and the efficiency of food manufacture.

Date of conference interactive: Mar 21 2013 2:00 PM – 3:30 PM (EDT)  

The presenter is Dr. Steve Flint, Professor in Food Safety and Microbiology and Director of the Food Division Institute of Food Nutrition and Human Health (IFNHH) at Massey University in New Zealand.

Areas covered in the webinar:

• -          Definition of a biofilm
• -          Different stages in biofilm formation
• -          Factors involved in the attachment of cells to surface
• -          Conditions favoring bacterial colonization of surfaces
• -          Specific aspects that are unique to biofilms in the food industry
• -          Effects of biofilms in food manufacturing plant
• -          The resistance of biofilms to cleaning and sanitation
• -          Methods to control biofilms, traditional and alternative

Source: http://marketing.foodseminarsinternational.com

Aporte: Ninoska Cordero M.

"Unhealthy" Foods: Why Do We Keep Eating This Stuff? A Sensory Science Perspective

One of the biggest current concerns in the food industry is the impact of products high in sugars, fats or salt on consumer health. Despite widely acknowledged links to a diet high in such products to adverse health outcomes, such products remain popular. Why do we have preferences for foods that are clearly maladaptive?

This webinar shows how “unhealthy” food ingredients exert control over what we want to eat. In addition, it considers the question of whether low calorie foods are the answer to this problem and whether dieting can ever ultimately be successful. Recent research that questions the basis of sugar and fat substitutes will be discussed, as is research on ways of reducing “unhealthy” ingredients without loss of food pleasure. What are the limits of what consumers will tolerate in sugar or salt reduced foods and how can this be effectively measured? Finally, issues of how external factors such as labels can be used to promote acceptance of “diet” foods are discussed.

Learning objectives:

• Identify the consumer characteristics associated with consumption of high energy and high salt foods
• Understand how learning to like foods produces cues that stimulate eating
• Understand the reasons why both restricting specific foods and low energy alternative are a bad idea
• View alternative methods of energy or salt reduction based on an understanding of multisensory perception
• Learn about a sensory technique to quantify consumer tolerances for ingredient reductions in foods

A Proposed Rule by the Food and Drug Administration on 01/16/2013

FDA defines the terms "small business" and "very small business according to FSMA.

The Food and Drug Administration (FDA) is proposing to amend its regulation for Current Good Manufacturing Practice In Manufacturing, Packing, or Holding Human Food (CGMPs) to modernize it and to add requirements for domestic and foreign facilities that are required to register under the Federal Food, Drug, and Cosmetic Act (the FD& C Act) to establish and implement hazard analysis and risk-based preventive controls for human food.

FDA also is proposing to revise certain definitions in FDA's current regulation for Registration of Food Facilities to clarify the scope of the exemption from registration requirements provided by the FD& C Act for “farms.”

FDA is taking this action as part of its announced initiative to revisit the CGMPs since they were last revised in 1986 and to implement new statutory provisions in the FD&C Act.

The proposed rule is intended to build a food safety system for the future that makes modern, science-, and risk-based preventive controls the norm across all sectors of the food system.

The Food and Drug Administration (FDA) Food Safety Modernization Act (the FSMA) requires the Secretary of Health and Human Services to promulgate regulations to establish science-based minimum standards for conducting a hazard analysis, documenting hazards, implementing preventive controls, and documenting the implementation of the preventive controls; and to define the terms "small business" and "very  small business."  

The FSMA also requires the Secretary to promulgate regulations with respect to activities that constitute on-farm packing or holding of food that is not grown, raised, or consumed on a farm or another farm under the same ownership and activities that constitute on farm manufacturing or processing of food that is not grown, raised, or consumed on a farm or another farm under the same ownership.

Source: Federal Register https://www.federalregister.gov/articles/2013/01/16/2013-00125/current-good-manufacturing-practice-and-hazard-analysis-and-risk-based-preventive-controls-for-human

Food Ingredients and Sources of Radiation Listed and Approved for Use in the Production of Meat and Poultry Products

The Final rule will be effective May 6, 2013.

                    

The Food Safety and Inspection Service (FSIS) is amending the Federal meat and poultry products inspection regulations to remove sodium benzoate, sodium propionate, and benzoic acid from the list of substances that the regulations prohibit for use in meat or poultry products.

New uses of these substances in meat or poultry products will continue to be approved by the Food and Drug Administration (FDA) for safety and by FSIS for suitability. FSIS will add approved uses of these substances to the list of approved substances contained in the Agency’s directive system.

The proposed rule also explained that, under FSIS’s regulations, certain antimicrobial substances are prohibited for use in meat or poultry products because these substances have the potential to conceal damage or inferiority when used at certain levels (9CFR 424.23(a)(3)). Among these

substances are potassium sorbate, propylparaben (propyl phydroxybenzoate), calcium propionate,

sodium propionate, benzoic acid, and sodium benzoate.

In 2006, Kraft Foods Global, Inc. petitioned FSIS to amend the Federal meat and poultry products inspection regulations to permit the use of sodium benzoate and sodium propionate as acceptable antimicrobial agents that may be used in combination with other approved ingredients to inhibit the growth of Listeria monocytogenes (Lm) in ready-to-eat (RTE) meat and poultry products. On July 26, 2010, Kemin Food Technologies petitioned FSIS to amend the regulations to permit the use of liquid sodium propionate and liquid sodium benzoate as acceptable antimicrobial agents in meat and poultry.

Source: Regulations.gov http://www.regulations.gov/#!documentDetail;D=FSIS-2011-0018-0022

128 Sick in 13 States due to Salmonella

Chicken is the most likely source of infection

The CDC reported Tuesday that since June 4, 2012, a total of 128 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 13 states.

At least 31 percent of ill persons have been hospitalized, and no deaths have been reported.

Most of the ill persons have been reported from two states, Oregon (39) and Washington (56).

State public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week before illness.  Information available to date indicates that consumption of chicken is the most likely source of infection for many of the ill persons.

Oregon and Washington have identified Foster Farms brand chicken as the most likely source of the infections in their states.  Testing conducted by the Washington State Public Health Laboratories identified the outbreak strain of Salmonella Heidelberg in four intact samples of chicken collected from three ill persons’ homes in Washington.

Testing conducted by the Washington State Public Health Laboratories identified the outbreak strain of Salmonella Heidelberg in four intact samples of chicken collected from three ill persons’ homes in Washington.

The number ill by state is as follows: Alabama (1), Alaska (11), California (9), Hawaii (1), Idaho (2), Massachusetts (1), Montana (2), New York (1), Oregon (39), Utah (3), Virginia (1), Washington (56) and West Virginia (1).

Source: http://www.cdc.gov/salmonella/heidelberg-02-13/index.html

Firma de Michigan retira jamón potencialmente contaminado del mercado.

La empresa carecía de un plan HACCP

El Departamento de Inocuidad e Inspección de los Alimentos (FSIS) anunció que un establecimiento de Michigan EE.UU "Seven Sons Family Farms & Co." Diced Ham (fully cooked), Smoked Ham Sliced (ready to cook/fully cooked) and Smoked Ham Roast (ready to cook/fully cooked), está  retirando del mercado aproximadamente 6,586 libras de productos de jamón que se producen sin que la empresa aplique el Análisis de Peligros y Puntos Críticos de Control (HACCP).

El problema fue descubierto cuando un inspector del FSIS observara al personal del establecimiento que hace rodajas de jamones enteros manualmente. Estos jamones fueron etiquetados como completamente cocido, pero la empresa no cuenta con un plan HACCP para productos totalmente cocidos o un programa de control de Listeria monocytogenes. 

Investigaciones posteriores revelaron otros alimentos listos para el consumo (Ready-To-Eaty) y productos tratados termicamente producidos sin planes HACCP. Por lo que se requiere para todo tipo de producto, la implementación de Planes de HACCP, donde los  establecimientos identifican los peligros potenciales asociados a un producto determinado, e identifican un medio para abordar los riesgos en el proceso de producción.

Fuente:  USDA, FSIS

Aporte: María José Saludes

New FDA staff Manual Guides, Volume I- Organizations and functions Food and Drug Administration

Approved new objectives for the Research Division of Microbiology

1. DIVISION OF MICROBIOLOGY (DAECCD)

A. Advises the Deputy Director for Research in the planning and implementation of strategies for achieving annual and long-range plans for research and research support in the area of microbiology

B. Conducts independent or collaborative applied research and development in the various fields of microbiology as they relate to programs involving biochemical toxicology, genetic and reproductive toxicology, developmental toxicology, neurotoxicology, molecular epidemiology and toxicity evaluations

C. Develops, modifies, and validates microbial testing procedures which contribute to the assessment to toxic industrial chemical, drugs, food additives, or naturally occurring and potentially toxic materials in the environment

D. Directs and implements a microbiological surveillance program, providing quality assurance for all laboratory animal operations and toxicology experiments involving animal systems

E. Investigates and implements quality assurance tests to ensure that toxicological experimentation is not interrupted or confounded by microbiological entities. Develops techniques to detect food-borne pathogens

F. Defines the role of microorganisms in degradation and detoxification of potentially hazardous compounds

G. Determines the kinetics of biodegradation using environmental models

H. Defines the role of intestinal microflora in activation or detoxification of xenobiotics

I. Uses microorganisms as models to predict metabolic pathways of drugs in mammals

2. AUTHORITY AND EFFECTIVE DATE

The functional statements for this Division were approved by the Secretary of Health and Human Services, effective July 8, 2011.

Source: http://www.fda.gov/AboutFDA/ReportsManualsForms/StaffManualGuides/ucm278665.htm

Verifying Listeria killing via an innocuous indicator in foods

Verifying Listeria killing via an innocuous indicator in foods.has the same rate of degradation when subjected to heat as Listeria.

 Manufacturers can test the Listeria-killing potential of heat treatments in factories by using the enzyme amylase to simulate the behavior of the pathogen, scientists have discovered.

The industry uses heat treatment as an additional safeguard to kill off pathogens in products such as ready-to-eat foods, which involve minimal cooking after processing. Amylase has the same rate of degradation when subjected to heat as Listeria and is harmless if ingested.

A Norwegian food researcher devised the method as one of two ways to test the reliability of heat treatment methods in eliminating Listeria monocytogenes in food. The other procedure involved examining the effect of heat treatments on actual Listeria cells encapsulated in alginate beads. However, because this involves the use of a pathogen, food safety rules dictate that it can’t be used on production lines.

By contrast, the simulation method could be and consequently provided a more trustworthy picture of Listeria control under plant conditions. The organization partnered a fish cake manufacturer on the research.

Burgers and fish cakes were often fried or grilled on both sides, but this was still not sufficient to completely kill all Listeria pathogens. It is known that manufacturers validate their own lines in an incomplete way. Many measure the core temperature at the end of the line, but that may not be enough, you need to see if there are cold spots in some of the burgers.

Researchers had also been testing the survival rate of Listeria monocytogenes encapsulated in alginate beads after microwave heat treatment in a lab context through this method you  can introduce Listeria directly in line. It is easier to use a harmless enzyme when conducting research in real production lines, as this avoids contamination of the processing equipment and foods.

This method was tested in full-scale production of grilled fish cakes, and showed that this type of TTI (time temperature indicator) was simple to use and is useful in documenting that secure targets are achieved for heat treatment in complicated heat processes.

Source: FoodProductionDaily.com

Descubren carne de equino en hamburguesas de bovino de importante empresa multinacional

La acción no representa un peligro para el consumidor, sin embargo afecta gravemente la credibilidad de la empresa.

A través de un muestreo aleatorio realizado en el retail por la Food Safety Authority of Ireland (FSAI), tres productos vendidos por la cadena Tesco contenían carne de caballo. Esto fue pesquisado a través de un análisis de ADN donde se encontró que los tres productos señalados tenían al menos un 37% de carne equina, donde además se descubrió en los productos ADN de cerdo.

Las autoridades fueron claras al señalar que esto no representa un peligro para el consumidor, sin embargo representa un grave caso de adulteración, ya que entre los ingredientes de los productos solo se mencionaba carne de origen bovino, siendo la principal consecuencia de este hallazgo, la caída en la credibilidad de los consumidores hacia la empresa.

La empresa no tardó en realizar un recall de todos los productos involucrados en el retail, adicionalmente pidió disculpas a todos los consumidores afectados a través de una carta pública. Aquellas personas que adquirieron los productos afectados pueden devolverlos y acceder a un rembolso.

Tesco es la tercera tienda de retail más importante a nivel mundial con su sede principal ubicada en el Reino Unido. La empresa abarca 14 países principalmente en Europa, Asia y América del Norte. No posee tiendas en América Latina.

Fuente: http://newhope360.com/

Aporte: Eduardo Castillo Franzoy

Emergence of New Norovirus Strain GII.4 Sydney — United States, 2012

Long-term–care facilities and restaurants were the most frequently reported settings

Noroviruses are the leading cause of epidemic gastroenteritis, including foodborne outbreaks, in the United States (1). Hospitalization and mortality associated with Norovirus infection occur most frequently among elderly persons, young children, and immunocompromised patients. Noroviruses belong to the family Caliciviridae and can be grouped into five genogroups (GI through GV), which are further divided into at least 34 genotypes. Human disease primarily is caused by GI and GII noroviruses, with most outbreaks caused by GII.4 strains (1).

During the past decade, new GII.4 strains have emerged every 2–3 years, replacing previously predominant GII.4 strains. Emergence of these new Norovirus strains has often, but not always, led to increased outbreak activity. For example, the previously dominant GII.4 New Orleans strain was not associated with increased norovirus outbreak activity in the United States (2). CDC collects information on norovirus strains associated with outbreaks in the United States through an electronic laboratory surveillance network called CaliciNet (3).

This report documents the recent emergence of a new GII.4 strain, GII.4 Sydney, which caused most (53%) of the Norovirus outbreaks, reported through CaliciNet during September–December 2012. Continued surveillance will enable further assessment of the public health implications and significance of this new strain.

In March 2012, a new GII.4 Norovirus strain was identified in Australia. Named GII.4 Sydney, this emergent strain has since caused acute gastroenteritis outbreaks in multiple countries (4). In the United Kingdom, an early onset of the 2012 winter Norovirus season was reported in association with emergence of GII.4 Sydney as the dominant strain implicated in outbreaks.*

In the United States, GII.4 Sydney has spread rapidly nationwide, causing an increasing number of outbreaks. During September–December 2012, a total of 141 (53%) of the 266 Norovirus outbreaks reported to CaliciNet were caused by GII.4 Sydney. The other outbreaks were caused by 10 different GI and GII genotypes, including GII.4 New Orleans. A statistically significant increase in the proportion of outbreaks caused by GII.4 Sydney was noted: four (19%) of 21 outbreaks in September 2012; 22 (46%) of 48 in October 2012; 70 (58%) of 120 in November 2012; and 45 (58%) of 77 in December 2012.

Source: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6203a4.htm