Food Safety News
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EU: DSM launches integrated approach to egg industry
5/8/2008
Nutra Ingredients
staff reporter
www.foodnavigator.com/news/ng.asp?n=85134-dsm-eggs-enzymes
Dutch food ingredients company DSM is stepping up its focus on the egg industry, promising reduced costs for companies that use its full range of products packaged in an integrated 'Total Concept'.
The firm offers nutritional ingredients for hen feed to boost animal health as well as its Premi brand test to boost the safety of eggs for consumers. It also makes ingredients that improve the processing quality of egg products.
UTAH: Public help sought in crypto fight
5/8/2008
The Herald Journal
Charles Geraci
hjnews.townnews.com/articles/2008/05/08/news/news02.txt
The Bear River Health Department is seeking the public’s cooperation this summer in guarding against the spread of cryptosporidium.
After the worst cryptosporidiosis outbreak in Utah’s history last summer, the state has issued proposed rule changes in an attempt to prevent a similar year.
Max Gyllenskog, environmental health scientist and swimming pool program manager for the Health Department, expects the proposed changes — which are currently out for public comment until May 15 — to go into effect.
“I believe it would take a very strong argument to convince the (Utah) Department of Health ... to not use these rules,” Gyllenskog said.
One of the additions stipulates that a person who has or has had diarrhea within the last two weeks may not enter a public pool.
ABU DHABI: 30 food safety violations in April
5/8/2008
Khaleej Times Online
Anwar Ahmad
www.khaleejtimes.com/
ABU DHABI — The Food Inspection Department of Abu Dhabi Food Control Authority (ADFCA) has detected 30 cases of violation of foodstuff safety norms, and ordered closure of four foodstuff units in April for failing to adhere to the hygiene standards prescribed by ADFCA.
This was stated by Mohammed Jalal Al Rayaysa, Manager of Communication and Information Department at the ADFCA.
“The Food Inspection Department destroyed 59kg of foodstuff and issued warnings to 604 food outlets, cafes and others,” added Al Rayaysa.
LETTER: Plastic containers with BPA are safe to use
5/8/2008
Newburyport News (Massachusetts)
www.newburyportnews.com/puopinion/local_story_128223341.html
Robert E. Brackett, senior vice president and chief science & regulatory affairs officer, Grocery Manufacturers Association, writes that the article, "Pass the milk, hold the chemicals; Amid safety concerns, parents seek alternatives to traditional baby bottles and sippy cups" (April 18) and several reports released last week may cause confusion and unnecessary alarm about Bisphenol-A (BPA). It's important for your readers to know that the National Toxicology Program (NTP) report indicated that the effects of BPA produced negligible risk, the government's lowest possible risk ranking. In fact, the U.S. government has studied the health effects of BPA exposure for more than 40 years, and the overwhelming body of scientific evidence continues to prove that actual exposure as found in some consumer food and beverage containers has no adverse effect on humans of all ages.
The FDA, the European Food Safety Authority (EFSA) Authority and the World Health Organization (WHO) have all evaluated and approved the safety of minimal amounts of BPA used in plastic containers. Consumers can rest assured and continue to safely enjoy foods and beverages in the many forms of packaging provided without changing their purchasing or eating patterns.
The food and beverage industry continues to monitor research and regulatory developments related to food packaging to ensure consumer confidence in our products. We remain dedicated to providing high quality and safe products to our consumers across America and will continue to evaluate the safety of BPA on an ongoing basis.
VIRGINIA: Staunton restaurant inspections
5/8/2008
Central Shenandoah Valley News-Leader
www.newsleader.com/apps/pbcs.dll/article?AID=/20080508/NEWS01/805080302/1002
For the complete list of foodservice establishments inspected, their scores and comments, please visit http://www.newsleader.com/apps/pbcs.dll/article?AID=/20080508/NEWS01/805080302/1002
NOVA SCOTIA: Fine dining? Check online
5/8/2008
Chronicle Herald
thechronicleherald.ca/Editorial/1054621.html
Now that’s progress.
Eighteen months ago, Nova Scotia’s Tory government resisted calls to follow the lead of well over 100 other jurisdictions across North America and post food safety inspection reports of restaurants online.
At the time, government officials suggested the province couldn’t afford that type of "Cadillac" system, that doing so would be bad for business and that consumers should trust government’s assurances our food safety record was top notch. The public debate on the issue followed a series in this newspaper on restaurant food safety in Nova Scotia.
A year and a half later, we give full marks to the same government for this week promising it will begin posting the full reports of restaurant inspections online by early this summer. At that point, Agriculture Minister Brooke Taylor said Monday, "Nova Scotians can obviously draw their own conclusions as to what the results are."
Which is, of course, precisely the point of such a system. Make the information public and allow consumers to make their own informed decisions on which eating establishments they wish to visit.
For the complete news item, please visit http://thechronicleherald.ca/Editorial/1054621.html
OHIO: Norwalk restaurant sued over illness
5/8/2008
Sandusky Register
Cory Frolik
www.sanduskyregister.com/articles/2008/05/08/front/752645.txt
A Willard man who claims he fell violently ill after eating at Casa Fiesta in late April is suing the Norwalk restaurant.
In a lawsuit filed in Huron County Common Pleas Court this week, Kody Dewitt, of the 600 block of South Myrtle Ave., is seeking more than $25,000 in damages for the hospital bills and hardships he claims resulted from eating at the Mexican restaurant, court documents show.
The lawsuit comes on the heels of an Ohio Department of Health investigation into 26 confirmed cases of salmonella food poisoning. The investigation found that all of the patients ate at Casa Fiesta, 196 Milan Avenue, said Tim Hollinger, Huron County health commissioner.
The restaurant voluntarily closed its doors last Thursday to have all of its food samples tested for the bacteria. The restaurant also underwent an extensive cleaning and threw away all of its supply, health officials said.
"We went back when they were done and re-inspected and they've done everything we asked," Hollinger said.
Laboratory tests on the food samples came back negative Wednesday, health department officials said. None of the food samples tested were the source of the bacteria.
Even though all 26 cases involved people who ate at the restaurant, health officials cannot say for sure where the bacteria originated.
CHINA: Beijing promises safe food for Olympics athletes, audiences
5/8/2008
Xinhua News Agency
news.xinhuanet.com/english/2008-05/08/content_8130741.htm
BEIJING -- The capital is able to guarantee food safety for athletes and audiences during the Olympics, a city official said here on Thursday.
"Beijing has established a comprehensive food safety control mechanism that covers the whole process, from production to the table, to make sure Olympics food is entirely safe," Ma Lin, director of the Beijing Municipal Science and Technology Commission, told a press conference.
Ma said the city has established 25 local food safety standards since 2002 and has chosen nine farms in greater Beijing as designated sources of major food products, such as meat and vegetables, for the Games.
Olympic food produced in other cities and provinces is inspected under the same strict standards, he said.
A food tracing system is also in place for the transfer of food products destined for the Olympics, according to Ma.
UK: E-coli butcher allowed to sell food for years before closing
5/8/2008
Yorkshire Post
Andrew Robinson
www.yorkshirepost.co.uk/news/Ecoli-butcher-allowed-to-sell.4062350.jp
barfblog.foodsafety.ksu.edu/2008/05/articles/e-coli/
AUSTRALIA: Is it safe to reheat leftovers?
5/8/2008
Sydney Morning Herald
Paula Goodyer
www.smh.com.au/news/health/is-it-safe-to-reheat-leftovers/2008/05/07/1210131040866.html
The pasta sauce you made on Monday might smell OK on Thursday but is it still safe to eat? Cooking meals ahead on weekends to eat through the week might get you a gold star for efficiency but what is their shelf life in the fridge?
The fact that more of our food is prepared in advance - and that we're eating out more - is blamed for the growth in cases of food poisoning in Australia. Still, according to figures from the Food Safety Information Council, you could be in safer hands in your own kitchen. The guess is that it's probably only 12 to 20 per cent of the 5 million or so cases occurring in Australia each year that are caused by home cooks, often because food has been kept at the wrong temperature or reheated incorrectly.
The story says that the first rule about leftovers is don't let them hang around on the stovetop while you linger over dessert or empty the dishwasher. Lydia Buchtmann from Food Standards Australia New Zealand was cited as saying as soon as food has stopped steaming, get it into the fridge. Her own system is to decant any leftovers into plastic containers at the same time as she's serving dinner and put them in the fridge.
If there's a lot of leftover food to put away - or you're cooking in advance - it's best to divide it into small portions to cool rather than putting large quantities of soup or a casserole into one big container, she says. The idea is to speed up the cooling process so that bacteria have less chance to grow. This is also important with pasta and rice - foods that might seem less dodgy than others but which can harbour the sneaky Bacillus cereus that can produce a toxin, especially in foods that are cooled slowly. Because this toxin is heat-resistant, it's not destroyed by reheating. Don't count on cold to knock it dead - it can keep growing in the fridge.
Cooking ahead for the week? Buchtmann's advice is to freeze meals unless they're to be eaten in two to three days. When you reheat them they should be served really hot all the way through (at least 75 degrees C, or 167 F).
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