Concern over food safety puts focus on pathogens
|
|
- Adelia Henderson
- 5 years ago
- Views:
Transcription
1 Concern over food safety puts focus on pathogens By Kasey M. Herbst Issue Number 53 November 1994 FOOD SCIENCE N EWSLETTER Bacteria, viruses, fungi, protozoa, and other microscopic parasites have ample opportunity to contaminate our food before we eat it. When ingested, some of these microorganisms, or the toxins they produce, can cause gastrointestinal distress or more serious illnesses. Recent publicity has brought renewed attention to some well-known pathogens in food, including Salmonella and Shigella, and spotlighted less familiar ones such as Escherichia coli O157:H7, Listeria, and Vibrio. Meanwhile, additional microorganisms, and more virulent forms of known pathogens, continue to be discovered. Old and new pathogens alike will test the prevention strategies of food-safety regulators in this country and around the world. Recent outbreaks reveal that foodborne diseases constitute a significant, perhaps intensifying, problem in the United States. Hundreds of passengers and crew on a Los Angeles to Mexico cruise earlier this year were infected with Shigella. In April, two dozen people in Texas were hospitalized with botulism, apparently originating in a dip made from potatoes that had been left unrefrigerated for 18 hours after baking. A number of recent deaths have been attributed to Vibrio vulnificus, a bacterium found in shellfish harvested from the Gulf of Mexico in the summer months. In 1993, E. coli O157:H7 in undercooked hamburgers from fast-food restaurants was responsible for three deaths and hundreds of cases of food poisoning in the Pacific Northwest. Sources of foodborne illnesses Some of the most serious cases of foodborne illness have involved restaurants. In the U.S., the number of fast-food restaurants alone has soared from 70,000 two decades ago to 150,000 today. The popularity of dining out has increased the potential for encountering food that has been contaminated in the course of handling by suppliers, kitchen personnel, and serving staff. Restaurants and other food service operations have been implicated in some 70% of reported outbreaks of foodborne illness. Avoiding restaurants does not guarantee safe food, however. Food prepared in home kitchens is linked with 20% of reported cases of illness involving food. Many experts feel that safe handling and preparation of food are being neglected at home as the general population increasingly takes food safety for granted. A new label required on raw meat sold in the U.S. is designed to improve this situation by providing information on safe handling and proper cooking of meat in the home. Problems in food handling and preparation extend to other segments of society as well. The food processing industry is involved in 10% of reported cases of foodborne illness, often occurring when controls break down or are not maintained. In October, thousands of people in 35 states were made sick by Salmonella that got into ice cream produced at a plant in Minnesota. The contamination is thought to have originated from a previous shipment of raw unpasteurized eggs on the same truck that later carried the ice cream mix to the packing plant. The type of backhauling that led to the Salmonella contamination would have been halted under regulations proposed by the Department of Transportation (DOT) in DOT also issued a proposed regulation on sanitary food transportation in 1993, but neither rule was ever finalized. 1
2 Complacency, perhaps in the belief by the public that food safety is a solved problem, has contributed significantly to the hazard of foodborne illness. And this comes at a time when an aging population and an increased incidence of immune deficiency are putting more people at risk from foodborne pathogens. Adding to the potential risk are growing consumer demands for foods with low levels of microbial inhibitors; refrigerated, ready-to-eat foods with extended shelf-life (during which time pathogenic microbes may proliferate); fresh and processed foods from around the world; and undercooked or uncooked meat and fish. Because most cases are not reported, a firm accounting cannot be made of how many people contract foodborne illnesses. A task force of the Council for Agricultural Science and Technology recently estimated the number of such cases each year in the U.S. to be between 6.5 million and 33 million, up to 9,000 of which lead to death. Worldwide, some 300 cases of acute gastroenteritis occur each year per 1,000 persons, with up to 50% of these disorders caused by foodborne and waterborne microorganisms. The major pathogens in food Bacteria and other pathogenic microorganisms in food cause illness in humans by direct infection or through the actions of toxins produced before or after food is ingested. Viruses act by direct infection. The most serious viruses encountered in food are hepatitis A virus (HAV) and Norwalk-type viruses. These can occur in prepared food handled by infected workers. In the mid-1980s, HAV and Norwalk were among the top ten identified causes of foodborne illness in the U.S. Protozoa and other parasitic pathogens in foods produce direct infections in their victims. Cryptosporidium, which rose to notoriety in 1993 as a waterborne infection causing moderate to severe diarrhea, is also found in marine fish and possibly in raw milk and raw vegetables. Mycotoxins are toxins generated by fungal pathogens in food. The most prominent mycotoxin is aflatoxin, produced by the mold genus Aspergillus. Some forms of aflatoxin are extremely toxic to humans as well as being the most carcinogenic natural compound. Although many kinds of pathogenic microorganisms exist in food products, fungi and bacteria are the only ones that can multiply in food. Some dangerous bacteria, such as Listeria monocytogenes and Yersinia enterocolitica, can grow even when food is properly refrigerated for long periods. Most bacteria that directly infect humans are killed by proper cooking of foods, although some pathogenic bacteria form spores that can survive boiling or chemical cleansing treatments. Many toxins can also withstand boiling. Salmonella is the pathogen most frequently associated with foodborne illness in the U.S. and in most other developed countries. This bacterium, which causes direct infection, is found in meat, fish, and dairy products; some studies have indicated that 25% of broiler chicken carcasses in the U.S. are contaminated with Salmonella. Shigella is another genus of foodborne bacteria that act by direct infection. A number of foodborne bacteria that cause direct infections in the U.S. have been recognized as important pathogens only in the last two decades; these include Campylobacter jejuni, E. coli O157:H7, Listeria monocytogenes, Vibrio spp., and Yersinia enterocolitica. Toxins produced by Staphylococcus aureus result in the second greatest number of reported foodborne illnesses in the U.S. Bacteria that produce the toxins can occur in cooked meat that has been handled and then is not properly refrigerated. Among other toxinproducing bacteria known to cause foodborne illnesses in the U.S. are Bacillus cereus, Clostridium botulinum, Clostridium perfringens, and Vibrio cholerae. The regulatory situation Because they can cause serious illness in persons with compromised immune systems, certain bacteria, including Listeria monocytogenes and Salmonella, are not permitted to be present in any processed, readyto-eat foods in the U.S. A recent and controversial policy change has put E. coli O157:H7 under the tightest control of any foodborne bacterium. E. coli O157:H7 has only recently been recognized as a pathogen; most other strains of E. coli are less virulent. In October, the Food Safety and Inspection Service (FSIS), a branch of the U.S. Department of Agriculture (USDA), began testing ground beef for the deadly E. coli strain, which is associated with life-threatening illness due 2
3 The dangers and sources of some important foodborne pathogens Type of organism Severity of hazard Implicated sources to humans of contamination Bacteria Bacillus cereus Mild to moderate Rice, pasta, beef, dairy products Campylobacter jejuni Mild to moderate Poultry, beef, pork, eggs, raw milk Clostridium botulinum Severe Improperly canned low-acid foods; improperly handled vegetables and meat Clostridium perfringens Mild to moderate Meats, poultry Escherichia coli O157:H7 Moderate to severe Raw ground beef, other meats, poultry Listeria monocytogenes Mild to severe Meats, poultry, seafood, dairy products Salmonella spp. Mild to severe Meats, poultry, shellfish, raw milk Shigella spp. Moderate to severe Improperly handled food; drinking water Staphylococcus aureus Mild to severe Unrefrigerated meats, poultry, seafood, salads, pastries Vibrio vulnificus Severe Raw oysters Vibrio parahaemolyticus Mild to moderate Seafood Vibrio cholerae Moderate to severe Seafood Yersinia enterocolitica Mild to moderate Pork, milk, raw vegetables Viruses Hepatitis A Moderate to severe Improperly handled food Norwalk and Norwalk-like Mild to moderate Improperly handled food Fungus Aspergillus spp. Potentially severe Peanuts, rice, corn, wheat Parasitic protozoa Cryptosporidium parvum Moderate to severe Fish, drinking water; possibly raw milk and raw vegetables Giardia lamblia Mild to moderate Drinking water Toxoplasma gondii Mild to severe Pork, ground beef Other parasites Taenia spp. Mild to severe Beef, pork Trichinella spiralis Moderate to severe Undercooked pork Adapted from: Pierson & Corlett 1992 and CAST
4 to eating undercooked beef. E. coli O157:H7 is normally detected on less than 1% of beef carcasses. About half of all beef consumed in the U.S. is in the form of ground beef. Any lot of raw ground beef in which E. coli O157:H7 is found will be recalled, and a press release will be issued warning consumers of the finding. Unfortunately, a test for this bacterium cannot be confirmed as positive for 4 days, which is the same as the average time from beginning of processing to retail sale of ground beef. The new policy on E. coli O157:H7 marks the first time that a bacterium or any other pathogen in a raw food product has been declared an adulterant, and a number of food producers have questioned the USDA s authority to set such a regulation without a period for comment. The USDA will collect only 5,000 samples each year from the 1,900 federally inspected plants and 100,000 retail outlets that grind beef routinely. According to FSIS, The program is not statistically designed, but is intended to stimulate industry actions to reduce the presence of E. coli O157:H7 in raw ground beef. Ideally, FSIS would like manufacturers to monitor the critical control points including microbial condition of raw meats, sanitation of processing equipment, and temperature control in the plant to assure the microbiological integrity of raw meat. HACCP The USDA is not alone in propounding the use of critical control points in food production and processing. In January, the U.S. Food and Drug Administration (FDA) proposed rules for a hazard analysis and critical control point (HACCP) system in the seafood industry. This was followed in August by the FDA s announcement that it is contemplating a move toward adopting HACCP procedures as the basis of the safety-assurance program for the nation s food supply. The agency has concluded that HACCP is a science based, systematic approach to preventing food safety problems by anticipating how such problems are most likely to occur and by installing effective measures to prevent them from occurring. HACCP covers the entire history of a food product, from growth through processing, distribution, preparation, and consumption. The major elements of the HACCP system are listed on page 5. The FDA s current system for food safety, developed more than 50 years ago, relies on visual inspection of food facilities and testing of the final product. The approach is designed to react to problems as they occur, not to prevent them. The FDA s proposals for HACCP would mark a wide-ranging change in the federal government s approach to food safety. The FDA cites these advantages to the proposed system: HACCP emphasizes prevention. HACCP permits more effective government oversight. HACCP appropriately puts the major responsibility for food safety on manufacturers, processors, and distributors. HACCP will assist food companies in competing in the world market. The fourth benefit of HACCP has no direct bearing on public health but will loom as a critical factor as HACCP increasingly becomes a worldwide standard for ensuring food safety. HACCP is expected to serve as the basis for harmonization of food safety regulations among nations. In October, the National Association of State Departments of Agriculture (NASDA) called on Congress to include HACCP provisions for meat and poultry in the 1995 Farm Bill. To assist in bringing HACCP on line, The development of new rapid test methods to detect pathogens... is essential, according to NASDA. Detecting foodborne pathogens Identification of microbiological pathogens by standard and rapid methods plays an important role in food-safety programs, including those based on the HACCP approach. Traditionally, end-product microbiological testing has been used in conjunction with surveillance of operations and equipment to certify the safety of processed food. In a HACCP design, end-product testing can help verify that the program is working as planned. Microbiological testing can also be conducted on food samples at harvest, during storage, at various 4
5 The principles of HACCP 1. Analyze hazards. This involves identifying the biological, chemical, or physical properties that may cause a food to be unsafe to eat and establishing measures to control these hazards. 2. Identify CCPs. CCPs are locations at which hazards can be prevented or reduced to acceptable levels. 3. Establish critical limits for preventive measures associated with each identified CCP. Critical limits should be set on such measures as temperature, time, physical dimensions, moisture level, and ph. 4. Establish procedures to monitor CCPs. When a critical limit cannot be monitored continuously, monitoring intervals should be frequent enough to ensure that the procedure for controlling the hazard is under control. 5. Establish corrective actions to be taken when a critical limit has been exceeded. Such actions must include plans for proper disposition of food produced during a deviation and for correcting the cause of the noncompliance. 6. Establish effective recordkeeping systems that document the HACCP system. The written HACCP plan should include lists of the hazards, CCPs, and critical limits, as well as the monitoring and recordkeeping procedures to be followed. 7. Establish procedures to verify that the HACCP system is working. This involves ensuring that the critical limits are adequate and that periodic revalidation occurs. Adapted from: Federal Register, August 4, 1994 stages of processing, in stores and markets, at ports of entry, and in food service establishments. Testing can indicate the possible presence of pathogens based on indicator microorganisms, detect pathogens directly, or identify toxins or other metabolites of pathogenic microorganisms. Indicator methods for bacteria include the standard plate count (SPC) and detection of coliforms. The SPC, the most widely used procedure for determining the number of live aerobic bacteria in food samples, relies on growing the microorganisms until they become visible as colony-forming units (cfu). Coliform bacteria can indicate fecal contamination, and their presence can suggest poor sanitation where the food was grown, processed, or sold. Whereas a negative finding for coliforms requires only 1 or 2 days, positive identification of specific coliform bacteria, such as E. coli, can only be made after 2 to 4 days. Standard tests for specific pathogenic bacteria can take several days. For Salmonella and Listeria, 4 days are required for a negative test, 7 days for a positive. A test to confirm the presence of toxin-producing Staphylococcus strains takes 4 days. Standard microbiological tests are useful for testing ingredients that go into processed foods and for end-testing. In some cases, the presence of toxins can be assumed if toxin-producing bacteria are detected. Toxins and metabolites are detected directly by a variety of laboratory methods, including radioimmunoassay, enzyme immunoassay, and enzyme-linked immunoabsorbent assay. Research into rapid tests for pathogenic microorganisms is a part of the FDA s food-safety program. Rapid tests will be needed for implementing HACCP procedures, especially the monitoring of critical control points along processing lines. Some rapid tests including ones for Listeria, Salmonella, and E. coli O157:H7 are already available as commercial kits. Rapid tests often depend on measuring a microorganism s metabolic products, such as toxins and organic acids. AOAC International, working with FSIS, will provide independent validation of kits sold commercially for detecting pathogens in meat and poultry. AOAC will not officially sanction the kits but will verify that they perform according to the manufacturers claims. As faster, more specific, and more sensitive tests for foodborne pathogens are developed, sophisticated statistical techniques can be applied to answering such questions as the actual number of cases of foodborne disease, the source of foodborne pathogens, and the numbers of cases caused by various pathogens. 5
6 How safe can our food be? New techniques for preserving food will play a role in controlling foodborne pathogens. Ionizing radiation, a method already approved in the U.S. for pork and poultry, can destroy all pathogenic and spoilage microorganisms in food products that have been processed, packaged, and sealed. If this technique is accepted by the public, it could render some foods, such as raw meats, pathogen-free at the time of their purchase. For the most part, however, the goal of food-safety programs cannot be the elimination of pathogenic microorganisms but the reduction of risks to acceptable levels. In addition to its interest in HACCP programs, the USDA is supporting legislation calling for the agency to establish levels of pathogens in meat and poultry that constitute a threat to human health. These levels will give due consideration to high-risk and immunocompromised populations. Improved methods of detecting and controlling microbiological pathogens, coupled with pragmatic new approaches to regulating food production, will make a wider variety of food available to consumers while continuing to reduce their risk from foodborne pathogens. References Council for Agricultural Science and Technology (CAST). Foodborne Pathogens: Risks and Consequences. Task Force Report No. 122, September Federal Register, Vol. 59, No. 149, August 4, 1994, pp Food Chemical News, October 24, 1994, pp , 47-48; October 17, 1994, pp. 13, 41-43; September 26, 1994, pp Notermans, S., G. Gallhoff, M.H. Zwietering, and G.C. Mead. The HACCP concept: Specification of criteria using quantitative risk assessment. Food Microbiology 11: , Notermans, S., M.H. Zwietering, and G.C. Mead. The HACCP concept: Identification of potentially hazardous micro-organisms. Food Microbiology 11: , Pierson, M.D., and D.A. Corlett, Jr. HACCP: Principles and Applications. Van Nostrand Reinhold, New York, About the author A bacteriology research assistant in the Nutritional Chemistry department, Kasey Herbst came to Hazleton earlier this year to reestablish the food bacteriology group. She holds a BS in bacteriology from the University of Wisconsin Madison. Previously, Kasey worked at Northland Food Laboratory, where she performed assays involved in the microbiological examination of foods and conducted analyses for Listeria, Salmonella, and E. coli by traditional and rapid methods. a Life Sciences Inc. Company ISO 9001 Registered The Hazleton Food Science Newsletter is published as a scientific information resource for the food and feed industries. Comments should be directed to: John Wolf, editor, PO Box 7545, Madison, WI Phone: (608) Fax: (608) Technical consultants: Randy Smith, Paul Kirkegaard, Darryl Sullivan, Joe Polywacz, Kevin Williams, Wayne Ellefson Hazleton Worldwide Locations Madison, Wisconsin (608) Vienna, Virginia (703) Harrogate, United Kingdom (44) Tokyo, Japan (81) Münster, Germany (49) Hazleton
FOODBORNE DISEASES. Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more?
FOODBORNE DISEASES FOODBORNE DISEASES Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more? COURSES 1) Causes of foodborne diseases
More informationThe 12 Most Unwanted Bacteria
The 12 Most Unwanted Bacteria Campylobacter jejuni Most common bacterial cause of diarrhea in the U.S. especially in young children. Raw milk, untreated water, raw and undercooked meat, poultry or shellfish.
More informationSafety & Sanitation. In your Kitchen. Presented by: Alex Shortsleeve, MBA
Safety & Sanitation In your Kitchen Presented by: Alex Shortsleeve, MBA In the News!! 36 illnesses per catering outbreak; 13 at restaurants: Between 1998 and 2008, there were 833 outbreaks of foodborne
More informationFood Microbiology 101
Food Microbiology 101 Nina G. Parkinson NGP Consulting November 6, 2018 Food Safety and Sanitation Conference Summary Microbiological contamination of food Routes of contamination by pathogens Overview
More informationFood Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
More informationFSIS DIRECTIVE
UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY AND INSPECTION SERVICE WASHINGTON, DC FSIS DIRECTIVE 7700.1 2-22-00 I. PURPOSE IRRADIATION OF MEAT AND POULTRY PRODUCTS This directive provides inspection
More informationTop 8 Pathogens. Print this document and study these pathogens. You will be better prepared to challenge the ADVANCED.fst exam.
Top 8 Pathogens The top 8 pathogens outlined in this document often cause foodborne illness in Canada. Take particular note of the bolded/underlined sections, as they are especially important. Print this
More informationIntroduction. Food Safety. Food Safety Hazards
Introduction Food Safety The term food safety has no universally accepted definition. In fact, it is sometimes used, wrongly, in relation to defects in food commodities that are much more to do with food
More informationUnderstanding the Public Health Significance of Salmonella. Betsy Booren, Ph.D. Director, Scientific Affairs
Understanding the Public Health Significance of Salmonella Betsy Booren, Ph.D. Director, Scientific Affairs June 18, 2012 2011 Salmonella Outbreaks Ground Beef Salmonella Typhimurium Kosher Broiled Chicken
More informationHomebased Microprocessor Recipe Form
Homebased Microprocessor Recipe Form Please fill in the form to draft a recipe for approval. Product Name Date Farm Name Name of person responsible for product Address City/State/Zip Telephone Email Ingredient
More informationFood Borne Illnesses. Foods & Nutrition Sci
Food Borne Illnesses Foods & Nutrition Sci Evaluate your BACTERIA EVERYWHERE LAB Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens that cause illness Chemical Cleaners,
More informationIntroduction. Future U.S. initiatives regarding the food safety for fresh produce. FoodNet Partners. FoodNet Partners
Introduction Future U.S. initiatives regarding the food safety for fresh produce This presentation is based upon FDA s testimony about the E. coli outbreaks to the U.S. Congress delivered on November 15,
More informationEnteric infections and common food borne diseases caused by bacteria, viruses, protozoa and parasites TYPICAL
APPENDIX 9.1 Enteric infections and common food borne diseases caused by bacteria, viruses, protozoa and parasites COMMON FOODBORNE S CAUSED BY BACTERIA Bacillus cereus food poisoning diarrheal Bacillus
More informationProduce Food Safety. Understand what you want to prevent
Produce Food Safety Dr. Karen Killinger Washington State University Understand what you want to prevent The better we understand how pathogens function, the better we can prevent their survival and growth
More informationAn Introduction to Food Safety
An Introduction to Food Safety Foodborne illness Defined as a disease or illness transmitted to people by food When 2 or more people become sick with the same illness after eating the same food, it is
More informationFood Safety and Sanitation
Lesson C11 4 Food Safety and Sanitation Unit C. Basic Principles of Agricultural/Horticultural Science Problem Area 11. Understanding Food Science Technology Lesson 4. Food Safety and Sanitation New Mexico
More informationAppendix C. Meet the Culprits. 1.1 Bacteria 1.2 Viruses 1.3 Parasites 1.4 Yeasts, Moulds, and Other Fungi
Appendix C Appendix C Basic Food Microbiology 1.0 2.0 3.0 Meet the Culprits 1.1 Bacteria 1.2 Viruses 1.3 Parasites 1.4 Yeasts, Moulds, and Other Fungi Factors affecting growth 2.1 Food 2.2 Acidity 2.3
More informationTEXAS DEPARTMENT OF STATE HEALTH SERVICES
TEXAS DEPARTMENT OF STATE HEALTH SERVICES DIVISION FOR REGULATORY SERVICES ENVIRONMENTAL AND CONSUMER SAFETY SECTION POLICY, STANDARDS, AND QUALITY ASSURANCE UNIT PUBLIC SANITATION AND RETAIL FOOD SAFETY
More informationThe Effects of High Hydrostatic Pressure on Meats
The Effects of High Hydrostatic Pressure on Meats Errol V. Raghubeer Avure Technologies Inc. Kent, WA 98032 September, 2007 Introduction High hydrostatic pressure is an innovative technology that has become
More informationFood2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs. Food2Market. The Idea
Food2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs Kimberly A. Baker, MS, RD, LD Food Safety Associate Food2Market A food entrepreneur assistance program Coordinates
More informationfor a germ-free environment
for a germ-free environment the universal ecological germ-killer Effectivity 99,999% not chemical not toxic effective for a routine and targeted disinfection at home, in the gastronomy and food market
More informationOVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES. Presented By William C. Balek International Sanitary Supply Association March 30, 2001
OVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES Presented By William C. Balek International Sanitary Supply Association March 30, 2001 I INTRODUCTION The regulation of food safety in the United
More informationChapter 2 The Microworld
Chapter 2 The Microworld Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus gastroenteritis 2-2 Hepatitis A Illness: Hepatitis A Virus: Hepatitis A Commonly Linked
More informationIndustry Uses of Microbiological Criteria and Testing for Raw Food Products. R. B. Tompkin Food Safety Consultant
Industry Uses of Microbiological Criteria and Testing for Raw Food Products R. B. Tompkin Food Safety Consultant October 31-November 1, 2005 Washington, DC This presentation is limited to food safety,
More informationFood Microbiology. Factor involved: The study of microbes and their relationship with food and humans. Humans FOOD. Microorganisms
Food Microbiology The study of microbes and their relationship with food and humans Factor involved: Humans FOOD Microorganisms !Microorganisms Food Microbiology! Living organisms: Bacteria, Yeast, mold,
More informationBacteria. Major Food Poisoning Caused by Bacteria. Most Important Prevention Measure. Controlling time. Preventing cross-contamination
Bacteria Major Food Poisoning Caused by Bacteria Most Important Prevention Measure Controlling time and temperature Preventing crosscontamination Practising personal hygiene Bacillus cereus gastroenteritis
More informationGERMANY Population 1999: Population 2000: Area: km 2
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Country Reports: Germany BfR GERMANY Population 1999: 82 163 5 Population 2: 82 259 5 Area: 357 21 km 2 1. General
More informationThose Pathogens, What You Should Know
Those Pathogens, What You Should Know Ted F. Beals, MS, MD Short 1 We are at war over our Food Most of us here are convinced that what we eat, and why we choose is our responsibility, not the responsibility
More informationUSDA-FSIS Agency Report 2013 Fall Executive Board Meeting Conference for Food Protection
USDA-FSIS Agency Report 2013 Fall Executive Board Meeting Conference for Food Protection John M. Hicks, Jr., DVM, MPH Office of Policy and Program Development Food Safety Inspection Service U.S. Department
More informationCOURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION
COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION Table of Contents Introduction... 2 Module 4 - Food service workers (staff and volunteers)... 3 Length...
More informationVIOLATIONS AND POTENTIAL SOLUTIONS
VIOLATIONS AND POTENTIAL SOLUTIONS Food Safety Forum Tuesday, July 17, 2018 FOODBORNE ILLNESS RISK FACTORS While the food supply in the United States is one of the safest in the world, the Centers for
More informationFood Entrepreneurs Series: Science Basics
Food Entrepreneurs Series: Science Basics How Microorganisms Affect Food Safety and Quality All raw food items contain microorganisms. These microorganisms can eventually lead to food spoilage or even
More informationListeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies. Presented by Rebecca Robertson January 19, 2009
Listeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies Presented by Rebecca Robertson January 19, 2009 Introduction Why are we so concerned with Listeria monocytogenes?
More informationThe Food Handler Manual States That Foodborne Illness Can Be Caused By Food Containing
The Food Handler Manual States That Foodborne Illness Can Be Caused By Food Containing United States. Pathogens can be transferred from one surface or food to another. Some foodborne illnesses are caused
More information33. I will recommend this primer to my colleagues. A. Strongly Agree D. Disagree B. Agree E. Strongly Disagree C. Neither agree nor disagree
27. The primer increased my ability to recognize foodborne illnesses and increased the likelihood that I will consider such illnesses in my patients. 28. The primer increased my knowledge and skills in
More informationPaper No.: 03. Paper Title: FOOD MICROBIOLOGY. Module 30: Fungal agents for food borne diseases
Paper No.: 03 Paper Title: FOOD MICROBIOLOGY Module 30: Fungal agents for food borne diseases INTRODUCTION Food, a vital necessity for all organisms present on this earth, is huge repertoire of microorganisms.
More informationNutrition & CSFP: Older Adults. Sheldon Gordon, MS, RD, LD Nutritionist CSFP New Staff State Training January 2010
Nutrition & CSFP: Older Adults Sheldon Gordon, MS, RD, LD Nutritionist CSFP New Staff State Training January 2010 Agenda Dietary Guidelines Adequate Nutrients Physical Activity Sodium and Potassium Food
More informationFoodborne Illness and Its Impact
Foodborne Illness and Its Impact Module Objectives Performance Objective By the end of this module, participants will be able to identify various agents of foodborne illness and their associated burden
More informationQuestion: 1 Which bacteria could be contaminating food that was purchased in a damaged can?
Volume: 231 Questions Question: 1 Which bacteria could be contaminating food that was purchased in a damaged can? A. Shigella B. Salmonella C. Clostridium botulinum D. Staphylococcus Explanation: The bacteria
More informationLesson 1.5. The Usual Suspects. Estimated time: Two 50 min periods. Instructional overview. Instructional objectives. Assessment
Lesson 1.5 The Usual Suspects Estimated time: Two 50 min periods Instructional overview Using information from peer presentations, students will identify the ten most common foodborne pathogens and recognize
More informationManaging Risk in a Zero Tolerance World: International Impact of Risk Assessment
Managing Risk in a Zero Tolerance World: International Impact of Risk Assessment Robert L. Buchanan Department of Nutrition and Food Science Presentation Historical Perspective Consideration of Dose-Response
More informationThe Role of USDA s Food Safety and Inspection Service to Ensure Foodborne Disease Control and Prevention
The Role of USDA s Food Safety and Inspection Service to Ensure Foodborne Disease Control and Prevention David Goldman, MD, MPH Assistant Administrator Office of Public Health Science Agricultural Outlook
More informationSection One: Background Material
Section One: Background Material What is the problem? Every day people all over the world get sick from the food they eat. This sickness is called foodborne disease and is caused by dangerous microorganisms
More information...what you need to know
...what you need to know Food Irradiation and food safety There are few hotter topics these days than food safety. Highly publicized cases of foodborne illness have heightened consumer awareness of the
More information2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section
2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section In this segment of the contest, you will be given pictures/graphics to view in reference to common problems that exist within the food
More informationFoodborne diseases: an ongoing global challenge
Foodborne diseases: an ongoing global challenge Arie Havelaar GLOBALG.A.P. Summit 2016 Amsterdam, September 27-28, 2016 Outline WHO estimates of the global burden of foodborne disease Regional differences
More informationEpidemiology of Food Poisoning. Dr Varun malhotra Dept of Community Medicine
Epidemiology of Food Poisoning Dr Varun malhotra Dept of Community Medicine Definition Public Health Importance Epidemiology of Food poisoning Investigation of an Outbreak Prevention & Control Measures
More informationFood Purchasing & Receiving Review
Food Purchasing & Receiving Review Food Purchasing and Receiving 1. The first step in maintaining the safety of the food you prepare and serve, is to ensure that the food is safe as it enters your establishment.
More informationSanitary Conditions Overview
Handout #1 Sanitary Conditions Overview Sanitary conditions encourage safe food handling systems to prevent, reduce or eliminate potential hazards associated with food handling. Unsafe food handling poses
More informationMicrobial Hazard. Microorganisms. Microbial Hazard. Some microorganisms can be pathogenic (concerns food processors and public health officials).
Lecture Material - Food Safety Inneke Hantoro Microbial Hazard Microbial Hazard Microbial foodborne illness, also commonly called food poisoning, is illness caused by eating food contaminated with specific
More informationUnderstanding the Public Health Significance of Shiga Toxin-Producing E. coli. Betsy Booren, Ph.D. Director, Scientific Affairs
Understanding the Public Health Significance of Shiga Toxin-Producing E. coli Betsy Booren, Ph.D. Director, Scientific Affairs June 21, 2011 A New Concern for the Meat Industry? The meat industry has long
More informationA Volunteer s Guide to Safe Food Handling
A Volunteer s Guide to Safe Food Handling Cooking for Crowds 1 Contents 5 7 11 19 25 35 41 63 67 Introduction Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Appendix Why Risk It?
More informationCHAPTER 4: DISEASES SPREAD BY FOOD AND WATER
CHAPTER 4: DISEASES SPREAD BY FOOD AND WATER Highlights The incidence of diseases spread by food and water was generally higher in Peel than Ontario with the exceptions of hepatitis A and verotoxinproducing
More informationFood Safety and Inspection Service Research Priorities
Food Safety and Inspection Service Research Priorities David Goldman, MD, MPH Assistant Administrator Science Food Safety and Inspection Service 1 Technology Workshop on Food Safety and National Defense
More informationInspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan
Inspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan FDA Food Code References: 3-502.11, 3-502.12, 8-201.13, 8-201.14 Special Processes
More informationThe Role of Technology in Food Safety
The Role of Technology in Food Safety High-Pressure Processing, Food Safety, Increased Shelf Life and Nutritional Value: The Benefits of a New Technology in a Changing World by Errol V. Raghubeer, Ph.D.
More information21 Oct F. Kasuga
Risk Assessment & Risk Management Activities in Japan Fumiko Kasuga National Institute of Health Sciences, Japan Today s topics Risk management activities for food safety in Japan Risk analysis framework
More informationLaboratories & Consulting Group
Rapid Pathogen Screening E.coli O157 EHEC Non-O157 STEC Standard Microbiology Testing Total, Aerobic, & Anaerobic Plate Count Generic E. coli and Coliforms Staphylococcus aureus Yeast & Mold Microbial
More informationFDA Foodborne Illness Risk Factor Study Data Collection Form
APPENDIX O 2105 Data Collection Wake County Facility ID# Sample # QA FDA Foodborne Illness Risk Factor Study Data Collection Form Date: Time In: Time Out: Inspector: Establishment: Manager: Physical Address:
More informationFood Safety Training
Food Safety Training Good Personal Hygiene Wash hands frequently, especially after eating, drinking, smoking, touching your face, nose, ears, hair, handling waste, using the restroom, coughing or sneezing,
More informationFood Commissaries under FSMA and the US FDA model Food Code
Food Commissaries under FSMA and the US FDA model Food Code Introduction A food commissary is a facility or operation that procures and/or produces foods intended for distribution. A retail or foodservice
More informationThe HACCP Course Glossary
1 The HACCP Course Glossary Ambient (Room) Temperature (see Danger Zone, End Point Temperature) The temperature of the surrounding working environment. Analyze/Analysis A detailed examination; i.e. test
More informationGuidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods. January 2004 (DRAFT)
Guidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods January 2004 (DRAFT) Introduction This document provides advice on vacuum and modified atmosphere packaged (VP/MAP)
More informationUSDA s New Shiga Toxin- Producing Escherichia coli Policy. James Hodges Executive Vice President American Meat Institute
USDA s New Shiga Toxin- Producing Escherichia coli Policy James Hodges Executive Vice President American Meat Institute June 20, 2012 Final Determination and Request for Comments (FDRC) September 20, 2011
More informationGlen Pinna General Manager, Biotech Laboratories. Session A1 Food Safety
Session A1 Food Safety Using a Biological Testing Laboratory Water and surface testing Validating the quality of water used to wash produce or incorporate into food Monitoring of food surface cleaning
More informationFOOD BORNE INFECTIONS
Food Poisoning Food poisoning Advisory commitee on Microbiological safety of food (ACMSF, UK) has defined food poisoning as : An acute illness with gastrointestinal or neurological manifestation affecting
More informationOctober 2018 Important Update: MUST READ
October 2018 Important Update: MUST READ The U.S. Food and Drug Administration updated the FDA Food Code in 2018. The Food Code update has changed information critical to your training and examination.
More informationGCSE Food Technology (AQA) Food safety and hygiene
GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,
More informationChapter 2 Keeping Food Safe
Chapter 2 Keeping Food Safe Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. 2.1 Introduction to Food Safety
More informationFood Safety Song Microbes Medley.
Food Safety Song Microbes Medley http://www.youtube.com/watch?v=1ekehfkhwf4&feature=related FOOD HYGIENE Unit 1: Food Inspection Topic: Food Hazards Lecture 4 Objectives At the end of the session, students
More informationPreventing foodborne illnesses. aka FOOD POISONING
TFJ3C Preventing foodborne illnesses aka FOOD POISONING Enzymes chemicals within foods that help them change Micro-organisms bacteria, yeast, mould, Oxidation exposure of food to oxygen Keep it Safe, Refrigerate!
More informationFood Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits
Food Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits Foodborne illness causes an estimated 7.8 million sicknesses and about 3,000 deaths in the U.S. annually. In
More informationDate Marking User Guide Standard Date Marking of Packaged Food September 2010
Date Marking User Guide to Standard 1.2.5 Date Marking of Packaged Food September 2010 Background Food Standards in Australia and New Zealand The Australia New Zealand food standards system is a cooperative
More information2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section
2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section In this segment of the contest, you will be given pictures/graphics to view in reference to common problems that exist within the food
More informationLADERA VISTA DIVISION B SCIENCE OLYMPIAD INVITATIONAL DECEMBER 10, 2016 DISEASE DETECTIVES
Team School Team # Team Members LADERA VISTA DIVISION B SCIENCE OLYMPIAD INVITATIONAL DECEMBER 10, 2016 DISEASE DETECTIVES Total Score /60 Rank TEAM INSTRUCTIONS: 1. Don t open the test booklet until you
More informationFood Safety Risk Management
1 Food Safety Risk Management Ruth L. Petran, Ph. D. Corporate Scientist, Food Safety 02 October 2012 2 Discussion Overview Food safety trends and data Need risk management focus Risk based preventive
More informationFOOD SAFETY. USDA Should Take Further Action to Reduce Pathogens in Meat and Poultry Products
United States Government Accountability Office Report to Congressional Requesters March 2018 FOOD SAFETY USDA Should Take Further Action to Reduce Pathogens in Meat and Poultry Products GAO-18-272 March
More informationChapter 13 Food Preservation and Safety
Chapter 13 Food Preservation and Safety Objectives: After reading Chapter Thirteen, you should understand General concepts associated with food spoilage and sources of food contamination. How spoilage
More informationFood Borne Illness. Sources, Symptoms, and Prevention
Food Borne Illness Sources, Symptoms, and Prevention Standard and Objective: Student Goal: Students will review and apply the skills of kitchen management, safety and sanitation. Objective: Students will
More informationComplementary Medicine or Food. Peter Kissane Chief Operating Officer Sphere Healthcare
Complementary Medicine or Food Peter Kissane Chief Operating Officer Sphere Healthcare Therapeutic Goods Act (1990) defines what are Medicines Rx, OTC & Complementary Medicines Complementary Medicines
More informationEvaluation of Low Temperature Depuration for Reducing Vibrio parahaemolyticus in Oysters
Evaluation of Low Temperature Depuration for Reducing Vibrio parahaemolyticus in Oysters Yi-Cheng Su 1, Daniel Cheney 2, and Andy Suhrbier 2 1 Oregon State University Seafood Laboratory, Astoria, OR 97103
More informationFDA RELEASES FOOD CURRENT GOOD MANUFACTURING PRACTICE MODERNIZATION REPORT
November 17, 2005 FDA RELEASES FOOD CURRENT GOOD MANUFACTURING PRACTICE MODERNIZATION REPORT Executive Summary On November 2, 2005, FDA issued the Food CGMP Modernization - A Focus on Food Safety report.
More informationListeria monocytogenes Risk Assessment: Executive Summary
Listeria monocytogenes Assessment: Executive Summary FDA/Center for Food Safety and Applied Nutrition USDA/Food Safety and Inspection Service September 2003 Background The U.S. Department of Health and
More informationFood Safety and Inspection Service ~~ Update ~~
~~ Update ~~ Farm-To-Fork Continuum 7 th Annual OutbreakNet Conference PulseNet and OutbreakNet: Evolving Connectivity in Food Safety Kristin G. Holt, D.V.M., M.P.H. FSIS Liaison to CDC September 21, 2011
More informationBacterial Enteric Pathogens: Clostridium difficile, Salmonella, Shigella, Escherichia coli, and others
GUIDE TO INFECTION CONTROL IN THE HOSPITAL CHAPTER 48 Bacterial Enteric Pathogens: Clostridium difficile, Salmonella, Shigella, Escherichia coli, and others Authors Olivier Vandenberg, MD, PhD Michèle
More informationDate Marking. User Guide. Standard Date Marking of Food. December 2013
Date Marking User Guide to Standard 1.2.5 Date Marking of Food December 2013 Contents Contents... ii Background... 1 Food Standards in Australia and New Zealand... 1 Responsibility of food businesses...
More informationBacteria and Foodborne Illness National Digestive Diseases Information Clearinghouse
Bacteria and Foodborne Illness National Digestive Diseases Information Clearinghouse National Institute of Diabetes and Digestive and Kidney Diseases NATIONAL INSTITUTES OF HEALTH Foodborne illness results
More informationSUMMARY OF FOODBORNE AND WATERBORNE DISEASE CHARACTERISTICS
SUMMARY OF FOODBNE AND WATERBNE DISEASE CHARACTERISTICS BACTERIAL Bacillus cereus Vomiting toxin Diarrheal toxin Brucella species Campylobacter species Clostridium botulinum Clostridium perfringens 1-6
More informationThe Public Health Rationale Behind FDA s Model Food Code and Its Application to the Classroom
LIVE INTERACTIVE LEARNING @ YOUR DESKTOP The Public Health Rationale Behind FDA s Model Food Code and Its Application to the Classroom Presented by: Alan Tart Tuesday, April 27, 2010 6:30 p.m. - 8:00 p.m.
More informationCatering Safety 101. Thursday 3:15 pm 4:45 pm. PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire
Catering Safety 101 Thursday 3:15 pm 4:45 pm PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire Schedulers & Dispatchers Conference New Orleans, LA January 14-17, 2014
More informationFoodborne Disease in the Region of Peel
Foodborne Disease in the Region of Peel HIGHLIGHTS The incidence of selected foodborne diseases was generally higher in Peel than in Ontario between 1993 and 22. A higher incidence was observed in Peel
More informationRegulation (EC) No 2073/2005. foodstuffs CA
Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs CA 26.02.2008 Ari Hörman Microbiological criteria Main objectives To ensurea high level of human health protection Reduction of human
More informationFood Safety Performance Standards: an Epidemiologic Perspective
Food Safety Performance Standards: an Epidemiologic Perspective Institute t of Medicine i Food dforum Meeting Rajal Mody, MD MPH LCDR US Public Health Service Enteric Diseases Epidemiology Branch Centers
More informationConclusions. Current State of Foodborne Illness. We are not losing the war. Unfortunately, we probably can t win it either.
Conference for Food Safety Education Orlando, Florida September 17, 2002 Current State of Foodborne Illness Arthur P. Liang, MD, MPH Director, Food Safety Office National Center for Infectious Diseases
More informationAmerican Fats and Oils Association Animal Protein Forum, October 9, 2013
American Fats and Oils Association Animal Protein Forum, October 9, 2013 David L. Meeker, Ph.D., MBA Senior Vice President, Scientific Services National Renderers Association The Rendering Industry (U.S.
More informationPerson-to-person (Complete General, Lab, and Person-to-Person tabs) # Cases Total # of cases for whom info is available
General National Outbreak Reporting System Foodborne Disease Transmission, Person-to-Person Disease Transmission, Animal Contact This form is used to report enteric foodborne, person-to-person, and animal
More informationAssess Ingredient Risk. How to. Supplier Approval Program
How to Assess Ingredient Risk Supplier Approval Program About This Program In the Supplier Approval Series, we will take you through all of the steps necessary to identify a supplier/manufacturer that
More informationCDC Update Laura G. Brown, Ph.D. National Center for Environmental Health
CDC Update Laura G. Brown, Ph.D. National Center for Environmental Health National Center for Environmental Health Division of Emergency and Environmental Health Services CDC Centers Providing Updates
More informationFood Safety 101. Devin Brennan Environmental Health Specialist Updated: 6/16/2016. Rachel Buckman, Health Educator August 1, 2013
Food Safety 101 Devin Brennan Environmental Health Specialist Updated: 6/16/2016 Rachel Buckman, Health Educator August 1, 2013 A Little Background... What do we do at the Health Department? 1. Public
More informationHow Safe Is Our Food Supply?
3 In the summer of 2010, one-half billion eggs distributed by a number of Iowa farms were recalled due to Salmonella bacteria contamination. The tainted eggs sickened 2000 people and were found in 14 states.
More information