http://www.extension.iastate.edu/foodsafety/news/ This Iowa State University Extension news feed collects food safety news from across the world to provide the latest information on food safety. This feed is sponsored by the Food Safety Consortium. en-us Wed, 18 Nov 2009 10:46:49 CST Wed, 18 Nov 2009 10:46:49 CST http://www.extension.iastate.edu/foodsafety/images/rss/FS_news_small.gif 26 142 http://www.extension.iastate.edu/foodsafety/news/ Food Safety News mheerema@iastate.edu (Matt Heerema) dhenroid@iastate.edu (Dan Henroid) http://www.extension.iastate.edu/foodsafety/downloads/rss/ Abstract: The current microbiological regulatory criteria in the European Union specify a maximum Listeria monocytogenes population of 100 CFU/g allowable in ready-to-eat foods provided the product will not exceed this limit throughout its shelf life. The aim of this study was to validate the manufacturing method for traditional Greek Graviera cheese produced from thermized milk. Initial challenge experiments evaluated the fate of inoculated L. monocytogenes (ca. 4 log CFU/ml, three-strain cocktail) in thermized Graviera cheese milk (TGCM; 63°C for 30 s) in the presence and absence of a product-specific starter culture (SC) in vitro. Milk samples were incubated for 6 h at 37°C and then for 66 h at 18°C. Experiments were conducted to evaluate the fate of a cocktail of three nonpathogenic L. monocytogenes and L. innocua indicator strains inoculated (ca. 3 log CFU/g) in Graviera cheeses commercially manufactured from TGCM+SC. Cheeses were brined, ripened at 18°C and 90% relative humidity for 20 days, and stored at 4°C for up to day 60 under vacuum. In TGCM, L. monocytogenes increased by ca. 2 log units, whereas in TGCM+SC L. monocytogenes growth was retarded (P < 0.05) after a ca. 1-log increase within 6 h at 37°C. Populations of Listeria indicator strains did not grow in TGCM+SC cheeses at any stage; they declined 10-fold in fresh cheeses within 5 days and then survived with little death thereafter. Thus, growth inhibition but not inactivation of potent natural Listeria contaminants at levels below 100 CFU/g occurs in the core of traditional Greek Graviera cheese during fermentation, ripening, and storage. Wed, 18 Nov 2009 10:45:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=34015 Abstract: The risk of human salmonellosis through the consumption of minced pork meat in Belgium was assessed via a modular risk model covering pork meat production from lairage to human consumption. The main goal of the model was to give concrete options to reduce effectively the risk of human salmonellosis through the consumption of minced pork meat. These options (scenarios) were elaborated with reference to the international situation and the literature to give concrete and realistic possibilities for improving the microbiological quality of pork meat and to reduce the number of human salmonellosis cases per year in Belgium. The model estimates 15,376 cases of human salmonellosis per year in Belgium due to the consumption of minced pork meat. The results of the scenarios showed that the risk of human salmonellosis could be significantly reduced by efforts all along the pork meat production chain but also by efforts made by consumers. The responsibility of food business operators for the pork meat production chain is high in relation to the microbiological quality of meat delivery, especially at the slaughterhouse. Consumers also need to be aware of good hygiene practices during preparation of the meat at home. Cross-contamination with raw food can be avoided by changing the habits and the behavior of the household cook. The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities. Wed, 18 Nov 2009 10:44:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=34014 Abstract: An experiment using model ewe's milk cheeses was designed to characterize microbial interactions that arise in actual raw milk cheese environments. These model cheeses were manufactured according to Portuguese artisanal practices, except that the microbial load and biodiversity were fully controlled: single potential pathogens and spoilage bacteria, or a combination thereof, were combined at various initial inoculum levels in sterilized raw ewe's milk with several lactic acid bacteria (LAB) normally found in traditional cheeses. Viable microbial counts were monitored throughout a 60-day ripening period. Two alternative mathematical approaches were used to fit the experimental data generated in terms of population dynamics: percent of inhibition and D-values. These were able to explain the complex competitive interactions between the contaminant microorganisms and the LAB adventitious populations. In general, the tested LAB were less able to inhibit contaminants present in combination and in higher concentrations. Lactococcus lactis, with its strong acidifying potential, was the most effective factor in controlling the unwanted bacterial population, especially single Staphylococcus aureus. The two lactobacilli studied, especially Lactobacillus brevis, were shown to be less effective; Escherichia coli and Listeria innocua were the contaminants least inhibited by the LAB. Wed, 18 Nov 2009 10:35:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=34013 Abstract: Food packaging papers are not sterile, as the manufacturing is an open process, and the raw materials contain bacteria. We modeled the potential transfer of the Bacillus cereus spores from packaging paper to food by using a green fluorescent protein-expressing construct of Bacillus thuringiensis Bt 407Cry- [pHT315O(papha3-gfp)], abbreviated BT-1. Paper (260 g m-2) containing BT-1 was manufactured with equipment that allowed fiber formation similar to that of full-scale manufactured paper. BT-1 adhered to pulp during papermaking and survived similar to an authentic B. cereus. Rice and chocolate were exposed to the BT-1-containing paper for 10 or 30 days at 40 or 20°C at relative air humidity of 10 to 60%. The majority of the spores remained immobilized inside the fiber web; only 0.001 to 0.03% transferred to the foods. This amount is low compared with the process hygiene criteria and densities commonly found in food, and it does not endanger food safety. To measure this, we introduced BT-1 spores into the paper in densities of 100 to 1,000 times higher than the amounts of the B. cereus group bacteria found in commercial paper. Of BT-1 spores, 0.03 to 0.1% transferred from the paper to fresh agar surface within 5 min of contact, which is more than to food during 10 to 30 days of exposure. The findings indicate that transfer from paper to dry food is restricted to those microbes that are exposed on the paper surface and readily detectable with a contact agar method. Wed, 18 Nov 2009 10:26:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=34012 WASHINGTON — Agriculture Secretary Tom Vilsack pledged Tuesday that the government will do a better job alerting schools across the nation when it suspects that food for school lunches might be contaminated. "We understand and appreciate that there has been a … gap in communication, which results in school districts not getting information on a timely basis," Vilsack told lawmakers during a Senate Agriculture Committee hearing on child nutrition programs. Vilsack's comments came during questioning by Sen. Kirsten Gillibrand, D-N.Y., who asked about a USA TODAY investigation published Tuesday. The newspaper reported that schools know almost nothing about where the food they serve comes from, even when government regulators are aware it may be contaminated. For the complete news item, please visit http://www.usatoday.com/news/education/2009-11-17-school-lunches_N.htm?csp=34 Wed, 18 Nov 2009 09:46:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=34006 WASHINGTON, November 17, 2009 - Thrive Foods, a Lindon, Utah, establishment, is recalling approximately 3,790 pounds of assorted meat and poultry products because they were produced without the benefit of federal inspection, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The following product is subject to recall: [View Label PDF Only] - 17-ounce cans of "THRIVE PREMIUM FREEZE DRIED Diced Roast Beef." Each product bears the establishment number "39967" inside the USDA mark of inspection. - 28.8-ounce cans of "THRIVE PREMIUM FREEZE DRIED Sausage Crumbles." Each product bears the establishment number "39967" inside the USDA mark of inspection. - 20-ounce cans of "THRIVE PREMIUM FREEZE DRIED Diced Turkey." Each product bears the establishment number "P-39967" inside the USDA mark of inspection. - 17-ounce cans of "THRIVE PREMIUM FREEZE DRIED Chopped Chicken." Each product bears the establishment number"P-39967 inside the USDA mark of inspection. - 29-ounce cans of "THRIVE PREMIUM FREEZE DRIED Ground Beef." Each product bears the establishment number "39967" inside the USDA mark of inspection. - 1.25 lb. cans of "THRIVE PREMIUM FREEZE DRIED Diced Ham." Each product bears the establishment number "39967" inside the USDA mark of inspection. The meat and poultry products were produced on October 12, 2009, October 19, 2009 and October 21, 2009. All products were packaged as assortment packs with six cans in each case. The "PREMIUM PACK" case contains "Diced Roast Beef" (2), "Chopped Chicken" (2), and "Ground Beef" (2) products. The "DELUXE PACK" case contains "Diced Roast Beef" (1), "Sausage Crumbles" (1), "Diced Turkey" (1), "Chopped Chicken" (1), "Ground Beef" (1), and "Diced Ham" (1) products. The products were distributed to wholesale and retail stores in the State of Utah and through Internet sales. For the complete recall notice, please visit http://www.fsis.usda.gov/News_&_Events/Recall_062_2009_Release/index.asp Tue, 17 Nov 2009 09:14:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=34002 WASHINGTON, November 17, 2009 - Fairbury Steaks, Inc. a Fairbury, Neb., establishment, is recalling approximately 90 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The products subject to recall include: - 10-pound packages of "BULK FRESH GROUND BEEF." The packages were placed in boxes and bear the establishment number "EST. 5726" inside the USDA mark of inspection on a label. The products were produced on November 16, 2009, and were distributed to a restaurant in Ruskin, Neb. For the complete recall notice, please visit http://www.fsis.usda.gov/News_&_Events/Recall_063_2009_Release/index.asp Tue, 17 Nov 2009 09:12:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=34001 November 17, 2009 - Snacks on Racks, Inc. of Parkville, Missouri is recalling products from their line of Gourmet Snacks Packs because they may contain undeclared milk, peanuts, tree nuts, soy, egg, sulfites or wheat. People who have an allergy or severe sensitivity to milk, peanuts, tree nuts, egg, sulfites, soy or wheat run the risk of serious or life-threatening allergic reaction if they consume these products. The complete list of recalled products are listed at the end of this press release. Gourmet Snack Packs are distributed throughout the continental United States to food service establishments at hospitals, colleges, universities and corporate cafeterias and kiosks. Gourmet Snack Packs are not sold to convenient stores, gas stations, grocery or mass market retailers. Gourmet Snack Packs are packaged in clear, rectangular-shaped, safety sealed, plastic container with a blue Snacks on Racks label adhered to the top of the product. The retail packaging is not marked with any codes, UPC numbers, or expiration dates. A date code is stickered on the case packaging only. Consumers will be able to distinguish between the recalled product and the correctly-labeled new product because the new product will have the recycling symbol located in the bottom right corner of the label. No illnesses have been reported to date in connection with this problem. For the complete recall notice, please visit http://www.fda.gov/Safety/Recalls/ucm191010.htm Tue, 17 Nov 2009 09:11:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=34000 Nov. 17, 2009 - The Thanksgiving feast traditionally marks the beginning of the holiday season. This season, consumers can be thankful for many things including a new Web site, www.holidayfoodsafety.org, that puts food safety in the context of all the planning and preparation families put into their holiday celebration. The site includes food shopping and preparation tips, recipes, and food safety advice and activities — all in one convenient location. The Holiday Food Safety Success Kit — developed by the non-profit Partnership for Food Safety Education (PFSE) — joins consumer support efforts of the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS)/Food and Drug Administration (FDA) to address consumer concerns about safe food preparation. And on Thursday, November 19 at 3 p.m. ET, the USDA will host a live Facebook chat featuring a holiday food safety expert from the Food Safety and Inspection Service who will discuss how to safely prepare turkey, stuffing and other Thanksgiving meal favorites. Members of the public can submit and get live answers. For more information about the chat or to submit questions in advance, visit the USDA Live page at http://www.usda.gov/live. For the complete press release, please visit http://www.fsis.usda.gov/News_&_Events/NR_111709_01/index.asp Tue, 17 Nov 2009 09:07:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=33999 USDA released its annual report on household food security in the U.S., which revealed that in 2008, 17 million households, or 14.6 percent, were food insecure and families had difficulty putting enough food on the table at times during the year. This is an increase from 13 million households, or 11.1 percent, in 2007. The 2008 figures represent the highest level observed since nationally representative food security surveys were initiated in 1995. The report also showed that one-third of food-insecure households had very low food security (food intake of some household members was reduced and their eating patterns disrupted at times during the year). This is 5.7 percent of all U.S. households or about 6.7 million, up from 4.7 million households (4.1 percent) in 2007, and the highest level observed since nationally representative food security surveys were initiated in 1995. For the complete news item, please visit http://www.meatingplace.com/MembersOnly/webNews/details.aspx?item=14487 Mon, 16 Nov 2009 15:23:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=33992 In a recent letter to the Inspector General's Office at USDA, Rep. Rosa DeLauro (D-Conn) asked for an investigation of the scientific merits and potential shortcomings of N-60 testing, the "protocol used by meat processors and USDA to verify ground beef is free from E. coli O157:H7". In the letter, she states that "To protect the public health, verification testing must be robust and ensure that adulterated product is not sold to the American consumers". She notes in the letter that the Fairbank Farms, the company linked to the recent E. coli O157:H7 outbreak and major ground beef recall employs a test and hold policy and tests finished ground beef every 10-20 minutes and that these procedures which are likely more frequent than the industry average failed to prevent contamination. She goes on to specifically ask about statistical validity, procedures for sample collection and analysis and application of N-60 test results. For the complete blog post, please go to http://www.meatingplace.com/MembersOnly/blog/BlogDetail.aspx?topicID=5107&BlogID=11 Mon, 16 Nov 2009 15:22:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=33991 Foodborne disease is a serious public health issue that, according to the Centers for Disease Control and Prevention (CDC), causes tens of millions of acute illnesses, hundreds of thousands of hospitalizations, and thousands of deaths each year in the United States. While the severity of acute foodborne disease varies greatly, depending on the pathogen and the vulnerability of the person infected, the impact of foodborne illness on children, as well as for the elderly and immunesuppressed (e.g., pregnant women, people undergoing chemotherapy, organ-transplant recipients, HIV/AIDS patients), is more likely to be serious and/or long-lasting. For the complete report, please visit http://www.foodborneillness.org/CFIFinalReport.pdf Mon, 16 Nov 2009 15:17:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=33990 DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 73 [Docket No. FDA-2007-C-0456] (formerly Docket No. 2007-C-0245) Listing of Color Additives Exempt From Certification; Paracoccus Pigment AGENCY: Food and Drug Administration, HHS. ACTION: Final rule. ---------------------------------------- SUMMARY: The Food and Drug Administration (FDA) is amending the color additive regulations to provide for the safe use of paracoccus pigment as a color additive in the feed of salmonid fish to enhance the color of their flesh. This action is in response to a petition filed by Nippon Oil Corp. DATES: This rule is effective December 17, 2009, except as to any provisions that may be stayed by the filing of proper objections. Submit electronic or written objections and requests for a hearing by December 16, 2009. See section X of this document for information on the filing of objections. ADDRESSES: You may submit electronic or written objections and requests for a hearing identified by Docket No. FDA-2007-C-0456, by any of the following methods: Electronic Submissions Submit electronic objections in the following way: Federal eRulemaking Portal: http://www.regulations.gov. Follow the instructions for submitting comments. Written Submissions Submit written objections in the following ways: FAX: 301-827-6870. Mail/Hand delivery/Courier [For paper, disk, or CD-ROM submissions]: Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. To ensure more timely processing of objections, FDA is no longer accepting objections submitted to the agency by e-mail. FDA encourages you to continue to submit electronic objections by using the Federal eRulemaking Portal, as described previously, in the ADDRESSES portion of this document under Electronic Submissions. Instructions: All submissions received must include the agency name and docket number for this rulemaking. All objections received will be posted without change to http://www.regulations.gov, including any personal information provided. For detailed instructions on submitting objections, see the ``Objections' heading of the SUPPLEMENTARY INFORMATION section of this document. Docket: For access to the docket to read background documents or objections received, go to http://www.regulations.gov and insert the docket number, found in brackets in the heading of this document, into the ``Search' box and follow the prompts and/or go to the Division of Dockets Management, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. FOR FURTHER INFORMATION CONTACT: Mical E. Honigfort, Center for Food Safety and Applied Nutrition (HFS-265), Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740-3835, 301-436-1278. Mon, 16 Nov 2009 15:09:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=33989 Cold water immersion and other antimicrobial interventions in poultry processing substantially improve the microbiological profile of raw chickens, according to a survey by the U.S. Department of Agriculture. "We observed a substantial reduction in the number of samples positive for Salmonella . . . and Campylobacter, suggesting that the anti-microbial interventions had an effect," USDA scientists wrote in their report on a nationwide data collection program. The survey found that five percent of the raw chickens in the survey had salmonella after chilling and 11 percent had campylobacter, down from 41 percent and 71 percent, respectively, prior to evisceration. Additionally, the actual number of bacteria on each raw chicken was greatly reduced, by about 99 percent on average with respect to campylobacter and 66 percent on average for salmonella. For the complete news item, please visit http://www.meatingplace.com/MembersOnly/webNews/details.aspx?item=14491 Mon, 16 Nov 2009 12:28:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=33995 A researcher at Mississippi State University has developed a procedure that uses X-ray technology to greatly reduce the presence of foodborne pathogens like E. coli, salmonella, shigella and listeria on leafy green vegetables. Barakat Mahmoud, assistant professor of food safety and microbiology at Mississippi State and a spokesman for the Institute of Food Technologies, said the procedure is a form of irradiation, only without the use of radioactive compounds like Cobalt-60 and Cesium-137 used to generate gamma radiation. “This is just an X-ray machine, electricity converted to photons,” Mahmoud said. “I believe consumers will accept X-ray more than gamma because everyone is more familiar with X-ray.” For the complete news item, please visit http://thepacker.com/Research-uses-X-ray-to-reduce-foodborne-pathogens-on-leafy-greens/Article.aspx?articleid=941138 Mon, 16 Nov 2009 12:09:00 CST http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=33994