FSNET MAY 29, 2001 -- II Salmonella poisoning from cantaloupe kills two Australia: consumers have 22% chance of contracting foodborne illness every year EU debates safer, more sustainable food policy Horses for courses again (bon appetit) First ever training guide for food businesses announced Advisory - information on mercury levels in fish Allergy alert: HP Hood recalls hood light chocolate cookie dough ice cream Illinois store recalls ground beef FSnet is produced by the Centre for Safe Food at the University of Guelph, and is supported by the Ontario Ministry of Agriculture, Food and Rural Affairs, Health Canada, Ag-West Biotech, Pioneer Hi-Bred, Meat and Livestock Australia, Nabisco, National Food Processors Association, Agriculture and Agri-Food Canada, Ontario Cattlemen's Association, Cargill, Canadian Animal Health Institute, Syngenta Crop Protection Canada, Rutgers Food Risk Analysis Initiative, FDA Center for Veterinary Medicine, Business News Publishing Co., American Air Liquide, Tyson, National Cattlemen¹s Beef Association, JIFSAN, Pfizer, National Pork Producer¹s Council, Adculture Group Inc., Alberta Pork, Ontario Food Protection Association, Danone Vitapole, Maple Leaf Poultry, Caravelle, Parmalat Food, Chicken Farmers of Canada, Capital Health Authority, Effem, National Turkey Federation, Nation Resources and Environment Australia, Central Laboratories Friedrichsdorf GmbH, International Association for Food Protection, 3M, ABC Research, Burger King, Ontario Egg Producers, Fort Worth Public Health Department, Saskatchewan Nutraceutical Network, Canadian Food Information Council and the Agricultural Adaptation Council (CanAdapt Program). archived at: http://www.plant.uoguelph.ca/safefood/archives/fsnet-archives.htm SALMONELLA POISONING FROM CANTALOUPE KILLS TWO May 29, 2001 Agweb.com by Kristin Danley-Greiner http://www.agweb.com/news_show_news_article.asp?file=AgNewsArticle_200152910 38_2713&newscat=GN Another outbreak of salmonella poisoning has been linked to imported cantaloupes from Mexico. The latest outbreak involves Viva brand cantaloupes. The U.S. Food and Drug Administration has reported two deaths and illnesses in 14 states, including Georgia, which have been linked to the melons. Georgia¹s ag commissioner Tommy Irvin issued the following warning: Wash your fruits and vegetables before eating them. ³Because cantaloupes are grown on the ground and have a rough rind in which soil and contaminants can lodge, it is recommended to wash them with soap and hot water before cutting into them,² he explained. ³If the outside of a melon or any fruit or vegetable is not clean when you slice into it, you contaminate all the flesh inside.² AUSTRALIA: CONSUMERS HAVE 22% CHANCE OF CONTRACTING FOOD BORNE ILLNESS EVERY YEAR May 29, 2001 just-food.com http://just-food.com/news_detail.asp?art=33891&app=1 Australian consumers are living on a knife-edge with regard to food borne illnesses. According to the Australia New Zealand Food Authority (ANZFA) the average person has a one in five chance of suffering from such an illness this year alone. Ian Lindenmayer, managing director of ANZFA, explained at a Foodweek convention how the figure was calculated: "We concluded that on the basis of our estimates 4.2m Australians will contract a food borne illness every year at a cost in the order of A$2.6bn. "For the average person living here for a year, there is a 22% probability that he or she will come down with food borne illness in that year." Lindenmayer added that the chances were even higher in the US, where consumers face a 28% chance of illness. EU DEBATES SAFER, MORE SUSTAINABLE FOOD POLICY May 29, 2001 eubusiness.com http://www.eubusiness.com/cgi-bin/item.cgi?id=48149&d=101&h=240&f=56&datefor mat=%o%20%B%20%Y EU Agriculture Commissioner Franz Fischler was cited as launching the first round table discussion on Agriculture and Food in Stockholm today (29 May) aiming for "transparency, quality and safety" in a farm sector "in tune with the environment and animal welfare". The story says that Commissioner was meeting representatives of Swedish consumers, the farming sector, food industry, retailers and the academic world in the first in a number of planned debates. Mr Fischler, who hopes the debate will provide valuable input for the review of the Common Agricultural Policy (CAP) next year, was quoted as saying, "This round table is the starting point for a broad debate in the member states with all those directly involved on what our society expects from the agricultural sector and from the food we eat. We cannot leave this discussion to politicians and experts." The round table discussion focused on the following questions: What is expected from a modern agricultural production sector and how can EU policy assist? What makes the agricultural sector different from any other industry? Should a European agricultural model be more diversified? How can we enhance sustainability in agriculture economically, environmentally and socially? How can a world competitive agricultural sector provide for the production of high quality food? What are the dimensions of quality food produce and how does quality relate to price? Does the food-retailing sector satisfy consumer demand for safe, quality food? HORSES FOR COURSES AGAIN (BON APPETIT) May 30, 2001 The Age Harry De Quetteville http://www.theage.com.au/news/world/2001/05/30/FFXQOJWJANC.html After years of being ignored by modish Parisian diners, horsemeat is, according to this story, back in vogue in the world's gourmet capital. The story says that over the past six months, sales have soared by 60 per cent. For Jean-Pierre Houssin, one of the few remaining horsemeat butchers, the upturn has been a godsend. Still considerably cheaper than beef or lamb, horsemeat is mostly consumed at home, although some restaurants are now offering it. Michel Beaubois, president of the French horse butchers' federation, was quoted as saying, "Had the cows not gone mad and foot-and-mouth disease not reached France, many of the last remaining businesses would have closed. As it is, consumers have lost confidence in beef and turned to us." Such is the extent of horsemeat's reversal of fortune that France's once-flourishing suppliers are struggling to keep up with demand. FIRST EVER TRAINING GUIDE FOR FOOD BUSINESSES ANNOUNCED May 29, 2001 Press Release The first national guidelines on food safety training in Ireland applicable to all food related businesses in the country, was published today by the Food Safety Authority of Ireland (FSAI). Guide to Food Safety Training – Level One, outlines the minimum staff training standards at induction level that food businesses must meet to comply with the law. The initiative was developed following research by the FSAI which showed that during the period 1998-2000, of the 100 outbreaks* reported to the FSAI, the vast majority were attributable to inadequately trained staff. The FSAI suggests that food poisoning outbreaks could be reduced by more enhanced staff training in basic food hygiene practices. The guide devised in consultation with the FSAI’s Food Safety Training Council aims to improve industry standards, for the ultimate benefit of providing safer food for consumers. The FSAI states that between 1998 and 2000 there were 2,700 people ill, 246 hospitalisations and six fatalities due to outbreaks. The principal causes included inadequate training as well as poor hygiene practices, improper storage, inadequate cooking/ re-heating and cross contamination - all of which also result from a lack of effective food safety training. The first in a series of four planned guides, Guide to Food Safety Training – Level One provides direction to employers and encourages them to get actively involved in the provision of training for staff. The guide for induction level training is broken down into two stages – stage one where training must be completed before an employee commences work, and stage two training within the first month of employment. The 2,000 enforcement officers, working under service contract to the FSAI, who inspect the sector will incorporate the standards into their procedures for inspecting premises to ascertain the level of training in place, and compliance with legislation. Commenting today, Ms Cliona O’Reilly, Training Compliance Manager, FSAI stated this is also the first time that representatives from industry, enforcement officers and training providers have come together to agree training standards. It will provide a consistent approach to training across a wide spectrum of food industries. "Training and re-training of staff is a fundamental factor in providing safe food. It’s vital that all food businesses realise that food safety training is not an option – it's required by law under the EU Hygiene of Foodstuffs Regulations, 2000. Since 1998, all staff involved in food production or preparation, must be adequately trained and/or supervised in food hygiene practices but up until now, no definitive national guidelines for employers on how to go about implementing and sustaining the required level of training existed," says Ms O’Reilly. "We are aware that many employers are experiencing difficulties due to high staff turnover; skills shortages and in some cases, overcoming language barriers. These add further pressure to ensure training is undertaken by all staff before employment. This guide addresses these issues in jargon-free terms and sets realistic and achievable training objectives. We hope it will enable industry to become more self-reliant in meeting training needs on the job." Enforcement officers will be visiting premises and will have the power to request training records, and interview and observe staff to verify that training has been carried out. "Those food business operating outside the law will be penalised. Employers who do not ensure that their staff are adequately trained not only place the health of their customers at risk, but also the viability of their business. We would urge employers in the sector to keep training records regardless of whether training is carried out in-house or externally, as our inspectors will be requesting this information. Future changes in food hygiene regulations may require written records," concludes Ms O’Reilly. The Guide to Food Safety Training – Level One will be distributed to food business in all sectors of the food industry, enforcement officers and training providers. It is also available through the FSAI advice line on 1890 336677. CAST ADDRESSES JOHNE''S DISEASE May 29, 2001 by Darcy Maulsby AgWeb http://www.agweb.com/news_show_news_article.asp?file=AgNewsArticle_200152992 8_329&newscat=GN The Council for Agricultural Science and Technology (CAST) has recently released an assessment of the issues that prevent eradication of Johne's disease in cattle. According to CAST, an estimated 22 percent of U.S. dairy herds and eight percent of U.S. beef herds are infected with the costly intestinal infection. The CAST paper identifies the following key issues that currently prevent eradication of Johne's disease, including: Diagnostic inadequacies: Improved diagnostic tests are needed, because current diagnostic tests detect less than 50 percent of infected animals at any single point in time. Lack of vaccine: An effective vaccine is not available and would be an important tool in Johne's control. Regulatory deficiencies: Uniform interstate disease definitions and regulations are needed to decrease confusion and litigation associated with animal movement. Crohn's disease link: A number of researchers have proposed that the same organism as Johne's disease in cattle and other ruminants may cause Crohn's disease in humans. Milk and milk products that are raw or inadequately pasteurized could provide a source of the organism. The CAST paper states that policymakers must consider the costs and benefits of control program and determine who will bear the financial burden, whether future control strategies for Johne's disease are implemented at the herd, state or national level. ADVISORY - INFORMATION ON MERCURY LEVELS IN FISH May 29/01 >From a press release OTTAWA - Recent media articles about mercury levels in certain species of fish may have caused some consumers to question the safety of these fish products. Here is some clarification. Health Canada advises Canadians to limit consumption of shark, swordfish and fresh and frozen tuna, to one meal per week. Pregnant women, women of child-bearing age and young children should eat no more than one meal per month. This advice is based on the potential exposure to mercury that can occur through eating these gourmet species over the course of a lifetime. Mercury levels in these fish may be higher than the levels found in most commercial fish. Mercury exposure ---------------- Mercury is a naturally-occurring element found in soil and rocks, and also exists in lakes, streams and oceans. In addition to natural sources, mercury is released into the environment by human activities such as pulp and paper processing, mining operations, and burning garbage and fossil fuels. In the aquatic environment, mercury is usually found as a chemical compound called methyl mercury, which binds tightly to the proteins in fish tissue. Most fish have trace amounts of methyl mercury, and when its level in the aquatic environment is high, its level in fish is high as well. Furthermore, mercury tends to accumulate in the food chain, so predatory fish species tend to have higher levels than non-predatory fish or species at lower levels in the food chain. Health Canada guidelines ------------------------ Health Canada has established a guideline level of 0.5 parts per million (ppm) for mercury in most commercial fish. This guideline is enforced by the Canadian Food Inspection Agency (CFIA). It was first set in the 1970's and, based on a recent re-evaluation, is still considered appropriate to ensure that the health of Canadians is protected from the toxic effects of methyl mercury. Certain fish species sold in Canada, namely, shark, swordfish, and fresh and frozen tuna, contain mercury at levels which are known to exceed the 0.5 ppm guideline. Based on current data available, average mercury levels in these species are at or near 1.0 ppm (the current guideline for methyl mercury in the United States) with a typical range of 0.5 - 1.5 ppm. Application of the 0.5 ppm mercury guideline to these species would virtually eliminate these types of fish from the Canadian diet. All fish are an excellent source of high-quality protein, are low in saturated fat, which make them a healthy food choice. Because of this nutritional value, gourmet fish continue to be available to Canadian consumers, with advice to limit consumption to avoid exposure to hazardous levels of mercury. Specifically, pregnant women, women of childbearing age and young children are advised to limit the consumption of shark, swordfish and fresh and frozen tuna to no more than 1 meal per month. For others in the population, a consumption level of no more than 1 meal per week is recommended for these species. It is important to note that such advice does not apply to canned tuna. Mercury levels in canned tuna are typically well below the 0.5 ppm guideline. Health Canada has issued consumer advisories recommending limits to the consumption of shark, swordfish, and fresh and frozen tuna, for example, in the 1999 Health Canada publication entitled Nutrition for a Healthy Pregnancy. This publication was distributed to a variety of audiences, including the Pediatricians of Canada, the Society of Obstetricians and Gynecologists of Canada, the Canadian Medical Association, the Family Physicians of Canada, and the Canadian Nursing Association. It is also posted on the Health Canada website. In addition, CFIA has posted an advisory on its website entitled Mercury and Fish Consumption. For more information, visit the websites for Health Canada and the Canadian Food Inspection Agency at: http://www.hc-sc.gc.ca/hppb/nutrition/pube/pregnancy/ http://www.cfia-acia.agr.ca/english/corpaffr/foodfacts/mercurye.shtml ALLERGY ALERT: HP HOOD RECALLS HOOD LIGHT CHOCOLATE COOKIE DOUGH ICE CREAM May 29, 2001 Saftey Alerts Reason: Undeclared almonds. Distribution: New England and upstate New York. http://www.safetyalerts.com/ ILLINOIS STORE RECALLS GROUND BEEF May 29, 2001 Saftey Alerts Reason: E. coli O157:H7. Distribution: Springfield, Illinois. http://www.safetyalerts.com/ To subscribe to FSnet, send mail to: listserv@listserv.uoguelph.ca leave subject line blank in the body of the message type: subscribe fsnet-L firstname lastname i.e. subscribe fsnet-L Doug Powell To unsubscribe to FSnet, send mail to: listserv@listserv.uoguelph.ca leave subject line blank in the body of the message type: signoff fsnet-L For more information about the FSnet research program, please contact: Dr. Douglas Powell dept. of plant agriculture University of Guelph Guelph, Ont. N1G 2W1 tel: 519-824-4120 x2506 fax: 519-763-8933 dpowell@uoguelph.ca http://www.plant.uoguelph.ca/safefood archived at: http://www.plant.uoguelph.ca/safefood/archives/fsnet-archives.htm