Monday, 24 December 2007
Botulism and canned products
E.coli 0157 and ground beef
Salmonella and ground beef
Salmonella and basil
Tuesday, 18 December 2007
Would it be possible to use the natural cranberry product as a feed additive for cattle fed distillers grain? See previous post. Maybe someone will undertake further research to see if it is necessary and if so, if it works?
Wednesday, 12 December 2007
University of Nebraska- Lincoln researchers have also undertaken similar research and found no increase in prevalence of E.coli 0157:H7 in cattle fed distillers grain.
This is obviously work in progress and more research needs to be undertaken but it has proved an interesting debate on the web this week, especially as a number of the ethanol plants have been built close to feedlots in order to provide a "mutually beneficial"model of production.
Follow the link for further information.
Monday, 3 December 2007
Wednesday, 28 November 2007
Wednesday, 21 November 2007
Wednesday, 14 November 2007
Wednesday, 7 November 2007
- 414,000 cases of pizza products with pepperoni toppings, http://www.medicalnewstoday.com/articles/87574.php
- 21.7 million pounds of ground beef http://www.fsis.usda.gov/News_&_Events/NR_102607_01/index.asp
- 1 million pounds of beef http://ap.google.com/article/ALeqM5hufnMgD3WICjcgQqvtiBiNGrkfagD8SMJ4U80
Wednesday, 31 October 2007
Cash (Consensus Action on Salt and Health) surveyed 346 food and drink items and stated in the resultant report that some fast food meals contained more than twice the daily recommended amount of salt for an adult. In other cases, family meals could give a child more than four times the daily recommended salt amount. For further details follow the link:
Sunday, 14 October 2007
Cleaning schedules are used to communicate information between management and staff. The schedules co-ordinate hygiene and cleaning activities and must be clear, direct and unambiguous. They need to define:
- What sections of the building and premises, equipment and items are to be cleaned;
- Whose responsibility it is to clean them;
- The frequency of cleaning;
- The procedure for cleaning including the time required for cleaning and if required disinfection, the materials to be used in the cleaning process i.e. chemicals and equipment and the personal safety precautions to be taken including the protective clothing to be worn, and;
- Who is responsible for monitoring and recording that it has been cleaned.
A manager must be responsible for ensuring that the cleaning programme is adequate and has been implemented correctly and that the individuals undertaking the cleaning tasks have been suitably trained. The cleaning schedule needs to ensure effective cleaning and disinfection and be appropriate to the business
Monday, 1 October 2007
- Define food hygiene?
- Which sectors of the population are particularly at risk from food poisoning?
- Name some of the common symptoms of food poisoning?
- What are pathogens?
- What are the costs of poor hygiene?
- What are the benefits of good hygiene?
- What is the purpose of cleaning?
- Give three reasons why food premises need to be kept free from food residue, and bacteria.
- Explain the difference between cleaning and disinfection
- Give two examples of areas or surfaces which need cleaning on a daily basis.
- What does a sanitiser do?
- Name two pieces of information which should be found in a cleaning schedule.
- What should you do when you have finished cleaning duties, before you handle food?
- How effective are detergents against bacteria?
Tuesday, 25 September 2007
Cadbury Schweppes has implemented a product recall for the second time in two years due to a nut allergy warning being omitted from packaging. The previous recall of over a million bars of chocolate followed a Salmonella outbreak.
For further information follow the link: http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2007/09/14/ncadbury114.xml
Thursday, 20 September 2007
1. Identify potential hazards and measures for their control.
2. Determine critical control points (CCP)
3. Establish critical limits, which must be met to ensure CCP is under control.
4. Establish a monitoring system
5. Establish the corrective action to be taken when monitoring indicates that a CCP is not under control.
6. Establish documentation for procedures and records
7. Establish verification procedures to confirm that the HACCP system is working effectively
Friday, 14 September 2007
Sunday, 9 September 2007
The Food and Drug Administration announced the recall of approximately 5,000 cases of Rimmer Mojito Cocktail Garnish due to possible Salmonella contamination. http://www.salmonellablog.com/2007/09/articles/salmonella-outbreaks/mojito-cocktail-garnish-is-recalled/
This week’s Morbidity and Mortality Weekly Report (MMWR) includes a CDC report on 4 large Salmonella outbreaks linked to tomatoes served at restaurants. http://foodpoisoning.pritzkerlaw.com/archives/salmonella-a-cdc-report-on-salmonella-outbreaks-linked-to-tomatoes.html
Tuesday, 28 August 2007
The ASQ determined that the Subcommittee should address many issues including:
System and process control i.e. quality assurance rather than quality control
Supply Chain Management and a need to evaluate supply chain and market mechanisms for ensuring food safety as well as concentrating on key critical control points.
International Data System for Traceability. and the development of traceability systems as a pre-requisite to food safety.
Carbon monoxide Transparency of labelling all foods that have been treated with carbon monoxide.
Implement recommendations of the Institute of Medicine’s 2003 report, “Scientific Criteria to Ensure Safe Food”.
To view ASQ’s statement, check out http://www.asq.org/advocacy/index.html. ASQ also discussed specific issues surrounding food safety in its most recent Quarterly Quality Report, titled “Food Safety: A Quality Management Systems Approach,” which can be found at http://www.asq.org/quality-report/index.html.
Thursday, 23 August 2007
Tuesday, 14 August 2007
- There are hundreds of strains of the bacterium Escherichia coli. Although most E. coli are harmless, E. coli 0157:H7 produces a toxin that can cause severe illness.
- In 1982 E. coli O157:H7 was recognised as the cause of an outbreak of severe bloody diarrhoea. This outbreak was traced to contaminated hamburgers. Kidney failure can also occur this is commonly called haemolytic uremic syndrome (HUS).
- Outbreaks have been associated with the following eating undercooked or contaminated minced (ground) beef or beefburgers made from the meat; leafy salad vegetables such as lettuce, and spinach; or milk that is either unpasteurised, not pasteurised properly or contaminated with bacteria after pasteurisation. Cases have also been linked to handling or touching infected animals or people, poor hygiene by infected people leading to cross contamination or through contact with animal faeces.
The following websites/blogs are good sources of information on E. coli 0157:
Ecoli blog: (http://www.ecoliblog.com/)
Food Standards Agency:
Institute of Food science and Technology Information Statement:
Friday, 10 August 2007
Saturday, 4 August 2007
- environmental contamination (fires and spills/leads) 28%,
- natural chemical contamination (mycotoxins, algal toxins and others) 13%,
- microbiological contamination (salmonella, Listeria, E.Coli etc) 11% and
- physical contamination (pieces of plastic, glass, metal etc) 10%.
In addition, there were on average one to two food recalls and withdrawals every week due to incorrect or missing allergy labelling or other allergy risks. The 50 allergen incidents resulted in 20 Food Alerts for Information, 10 of which were circulated in November and December. 65% of the alerts (13) were targeted at consumers allergic to dairy products. In 2006, there were 211 incidents resulting from microbiological contamination, 2 incidents related to contamination of animal feed, 39 to on-farm incidents, 5 affecting the quality of bottled water and 19 resulting in contamination of food with histamine or algal toxins (natural chemical contaminants). There were 19 pesticides incidents in 2006. 13 were the result of improper use of pesticides or use of banned pesticides on crops. 3 incidents were the result of a pesticide spill, one was the result of a fi re involving a pesticide, one was the result of human error and one an allegation of fraud involving the improper use of a pesticide. There were 74 incidents involving veterinary medicines in 2006, only 6 incidents concerned UK farmed products, being cattle, sheep and horses. The remaining incidents related to imported fish and shellfish from South East Asia, honey from Australia, New Zealand and Argentina and honey and poultry from Brazil. The FSA circulated 81 Food Alerts in 2006, 66 (81%) were Food Alerts for Information, 5 (6%) were Food Alerts for Action, 8 (10%) were Food Alerts containing updated information and 2 (3%) were Food Alerts requiring further action from local authorities.
The full report can be accessed at: http://www.food.gov.uk/multimedia/pdfs/incidentsar.pdf
Sunday, 29 July 2007
The Consumers Union (CU) has urged more coordination among government agencies as well as better tools and more resources to keep up with the growing number of imports and to accomplish this, CU has recommended an eight point action plan:
- Provide increased resources to government safety agencies to prevent unsafe products from crossing our borders.
- Prompt the need for pre-shipment inspection and testing by holding importers, distributors, and retailers accountable for bringing unsafe products to the market.
- Develop U.S. government-administered third-party safety certification programs.
- Develop a product traceability program for country-of-origin labeling for food, drugs, and cosmetics, as well as other consumer products.
- Require that importers post a safety bond to ensure they have the resources to recall products if required.
- Give all agencies the power to levy meaningful civil penalties for companies who fail to comply with regulations; and criminal penalties for those who knowingly or repeatedly jeopardize public safety.
- Authorize mandatory recall authority for all government agencies.
- Require all government agencies to publicly disclose information pertaining to safety investigation and reports of adverse events.
Check out the post at:
Friday, 20 July 2007
Nutritional food security needs to address the following:
• the development of water policy and/or virtual water trade especially for countries that lack the national ability to provide for their population needs in terms of both food and nutritional security;
• the impact of global supply chains on malnutrition i.e. both under and over-nutrition;
• the factors that impact on personal and group autonomy including low income, low education, family eating habits, knowledge or access to health and nutritional information and availability of food options; and
• the reduction of food waste at household and supply chain levels.
As the human population continues to rise this will provide an increasing challenge to policy makers, governments and food supply chains as they seek to meet both nutritional and calorific needs.
Sunday, 8 July 2007
The moment fruit and vegetables are harvested or animals slaughtered the food will start to deteriorate, either by losing nutrients or physically changing and becoming stale. Over time the human population has used many ways to slow this process including cooking, pickling, adding sugar or salt, dehydrating or more recently the addition of chemical preservatives or the development of particular types of packaging.
Microorganisms can also be present or come into contact with food and given the right conditions will start to grow (multiply). Microorganisms are a group of small biological entities such as bacteria, moulds, yeast, fungi or viruses that can cause either food poisoning or food or water-borne disease. It is important that we prevent contamination in the first place and we take steps such as temperature control to keep foods safe that will support these organisms.