FSnet March 30/04 -- II
Auditors
back merging food safety agencies
Government
should seek a coordinated food safety policy, not a single food agency, says
NFPA
Don't spread
germs: Avoiding cross-contamination in the home
Boil water
advisory lifted in Mount Albert
USDA
approves seven state labs to test for mad cow
Frog skin
and supercomputers lead Penn chemists to designing better bacteria killers
how to subscribe
Auditors
back merging food safety agencies
March 30/04
AP
By IRA DREYFUSS
Associated Press Writer
WASHINGTON -- Lawrence J. Dyckman, director of natural resources and environment
for the U.S. General Accounting Office, was cited as telling the House
Government Reform Committee's subcommittee on agency organization in a report
Tuesday that mad cow disease and the potential for terrorist attacks on the food
supply demonstrate anew the need for a single federal food safety agency, and
that although the food supply is generally safe, today's patchwork system
involving a dozen agencies isn't fully up to the job of protecting against the
new threats.
GAO was further cited as saying that while the Agriculture Department and FDA
have taken steps to protect the food supply against terrorism, the agencies do
not feel they have clear authority to regulate all aspects of security.
The auditors said neither agency can fully assess the extent to which food
processors are following security guidelines issued since the Sept. 11 terrorist
attack.
Robert E. Brackett, director of FDA's Center for Food Safety and Applied
Nutrition, was cited as saying that the various federal agencies that regulate
food safety are working effectively together now.
Government
should seek a coordinated food safety policy, not a single food agency, says
NFPA
March 30, 2004
National Food Processors Association Press Release
www.nfpa-food.org
(Washington, D.C.) - In response to a hearing held today by the House Civil
Service and Agency Organization Subcommittee, at which merging the U. S.
Government's food regulatory agencies into a single food safety agency was
discussed, Mason Wiggins, Vice President of Government Affairs for the National
Food Processors Association (NFPA), made the following comments:
"What is needed to further enhance our nation's food safety system is a
single, coordinated food safety policy, rather than a single food agency. The
establishment of a single food safety agency would pose the very real threat of
diverting limited government resources into a new bureaucracy, as well as
potentially politicizing our nation's food safety system. "No one has a
more vested interested in food safety than the food industry, and we encourage
efforts to help build a smarter, better food safety system. NFPA believes,
however, that efforts to enhance our food safety system should focus on sound
science, common sense regulations and nationally uniform standards.
"NFPA looks forward to working with the regulatory agencies to address ways
to truly enhance our nation's food safety system. But rather than growing
government, and creating a new and untested approach to food safety, we should
build upon an already successful system, which provides U.S. consumers with the
world's safest food supply."
Don't
spread germs: Avoiding cross-contamination in the home
March 2004
The Institute of Food Science & Technology
http://www.ifst.org/hottop42.htm
The Institute of Food Science & Technology, through its Public Affairs and
Technical & Legislative Committees, authorised this Advisory Statement,
dated 31 March 2004, and prepared by its Professional Food Microbiology Group,
as an IFST contribution to the 12th Foodlink National Food Safety Week which
runs from 14-20 June 2004.
SUMMARY
Cross-contamination (spreading of germs) is a major cause of food poisoning.
Food poisoning is preventable - avoiding cross-contamination is simple and
important. Here we offer ten pointers for avoiding cross contamination in the
home.
Where can germs be found?
Germs (food-poisoning organisms) exist harmlessly in many natural environments,
for example farmyards and farm animals, poultry and wild birds and on fields
that are fertilised with 'organic' manure. People and animals suffering from
food-poisoning can also shed large numbers of germs, either through sickness or
diarrhoea. Germs also occur on unwashed hands.
Insects, rodents and other pests ('vermin') as well as domestic pets can also
harbour germs and transfer them from one place to another.
Germs are found in unwashed foods, raw foods and foods that are to be cooked. If
the cooking is thorough, many types of germs (though not all) are killed, so
their presence in raw foods such as meat, poultry, fish, eggs and vegetables may
not be important provided these foods are cooked properly. However, these raw
foods may spread contamination to other, unpackaged, ready-to-eat foods such as
cheese, sandwiches, salad vegetables, cooked meats, pies and desserts.
What is cross-contamination and why must it be avoided?
Cross-contamination is the transfer of germs from their natural habitat to
uncontaminated, ready to eat food.
Germs do not always cause food-poisoning, although for some people even low
numbers may constitute a risk. The risk of food-poisoning increases greatly if
germs are allowed to multiply ('breed'), either in the food itself or in a dirty
place that can contaminate the food with large numbers of germs. Foods that not
eaten immediately after thorough cooking should be stored in the 'fridge.
How does cross-contamination occur?
Cross-contamination, in its simplest form, occurs, for example, if blood from
raw meat drips directly onto a ready-to-eat dessert placed at the bottom of the
'fridge, or in the shopping bag if the food is not properly wrapped.
Almost anything that is dirty can also transfer germs indirectly from a source
of contamination to uncontaminated foods. Here are a few examples of common
routes of cross-contamination:-
-hands
-dishcloths, teatowels, handtowels, aprons and floor cloths (especially if
allowed to become dirty or remain wet)
work surfaces
-packaging used for raw foods
-pets (especially if allowed to walk on the worktop)
-pets' bowls
-vermin
-dirty rinse water and washing up bowls
-waste bins and dustbins
-children's toys
-anything that had been outside
-dirty utensils or utensils that have been in contact with raw egg, meat or
vegetables, for example chopping boards, knives, bowls and food processors.
Ten points for avoiding cross-contamination in the home
1. Remember that raw foods may come from farms. Germs exist naturally in the
environment, even on the most hygienic farms, so we must assume that raw food
might be contaminated and keep it separate from ready-to-eat-food. This applies
to all raw foods, even if 'free-range' or 'organic' and whether you have bought
them in the village store or the supermarket, or are home-grown. Therefore wash
raw foods and foods choose foods that have been processed for safety. The World
Health Organisation recommends that consumers should, for example:
-always buy pasteurised milk
-thoroughly wash certain foods eaten raw, such as lettuce, other salad
vegetables and fruit.
2. Keep raw and cooked foods apart during storage, either in the refrigerator,
the freezer or the larder. Store ready-to-eat food above raw meat and poultry.
Commodities such as salad vegetables may be placed in the middle. Cover all food
and place on a plate any food that is likely to drip.
3. Use different utensils for preparing raw and cooked foods. Don't, for
example, prepare a raw chicken and then use the same unwashed cutting board and
knife to carve the cooked bird. After preparing raw foods in a food processor,
clean the parts thoroughly using hot water with detergent or in the dishwasher.
Remember that using separate utensils is just as important when cooking on the
barbeque!
4. Wash hands, including finger-tips, thoroughly with soap and water for at
least 20 seconds and dry them thoroughly before you start preparing food. Do
this repeatedly during food preparation - after every interruption and always if
you have had to change the baby's nappy or have been to the toilet. After
preparing raw foods such as fish, meat, or poultry, wash again before you start
handling other foods. Rings can harbour germs - remove them before preparing
food!
5. Keep all kitchen surfaces meticulously clean because every food scrap, crumb
or spot is a potential reservoir of germs. The most important aspect of cleaning
is physical removal of germs using hot water, a detergent and 'elbow grease' to
remove food residues, especially fat. Disinfectants only work at their best on a
surface that is already clean!
6. Frequently change cloths that come into contact with plates and utensils and
wash in very hot water before re-use. After use, dry dishcloths, teatowels,
handtowels and aprons rapidly to stop any germs from breeding. Don't use
floorcloths for cleaning plates and utensils. Wash and dry floorcloths after use
on floors!
7. Dry the washing by allowing the items to drain naturally and rapidly or by
using a dishwasher! These are the most hygienic methods.
8. Protect foods from domestic pets, insects and rodents. Do not allow domestic
pets to walk on kitchen worktops! Remember, too, that smaller pets such as birds
reptiles and turtles often harbour germs. .
9. Always use clean, drinking-quality water for food preparation and for washing
up. After washing foods that are to be cooked, change the water before washing
ready-to-eat foods.
10. Do not prepare food for others if you are sick or have a severe skin
infection. Cover cuts with waterproof plasters.
Additional precautions
If you suspect cooked, or ready-to-eat /food might be contaminated, don't serve
it or eat it!
Take the same precautions with cutting boards, utensils and other items that
contain an antibacterial as with ordinary ones. Germs breed less quickly on
those with built-in antimicrobial, but if they become contaminated they are just
as liable to transmit contamination.
Remember:
Food-poisoning is preventable - avoiding cross-contamination is simple and
important!
Boil
water advisory lifted in Mount Albert
March 30, 2004
Metroland Papers
1
Lisa Queen
While investigators continue to search for the source of E. coli contamination
at Mount Albert's IGA, a boil water order for the grocery store has, according
to this story, been lifted.
York Region's medical officer of health Dr. Helena Jaczek was cited as saying
yesterday all sample tests taken over the weekend indicate a safe water supply
with no evidence of bacterial contamination, including E. coli.
USDA
approves seven state labs to test for mad cow
March 30, 2004
Reuters
Randy Fabi
WASHINGTON - Officials were cited as saying on Tuesday that the U.S. Agriculture
Department certified seven state laboratories this year to help in testing
hundreds of thousands of cattle for mad cow disease, and that if necessary, USDA
may certify more state labs. The story notes that previously, the only facility
authorized to test for mad cow disease in the United States was the USDA lab in
Ames, Iowa.
Ron DeHaven, the department's chief veterinarian, was quoted as saying,
"USDA's intensive BSE surveillance program requires increased laboratory
capacity strategically located across the country. Reducing the distance to the
nearest lab will help ensure that we have the most rapid turnaround time
possible."
The USDA lab in Iowa will conduct confirmatory testing should any tests return
positive. The lab uses a much more accurate test, but it requires several days
for completion.
Frog
skin and supercomputers lead Penn chemists to designing better bacteria killers
March 30, 2004
University of Pennsylvania
PHILADELPHIA – A peptide called magainin, first found in the skin of the
African clawed frog, holds the secret to creating bacteria-killing surfaces,
according to researchers at the University of Pennsylvania. The Penn scientists
have taken a joint experimental-computational approach to mimicking magainin.
They designed, synthesized, tested, and then improved novel antibacterial
compounds, using a combination of laboratory experiments and painstaking
simulations on supercomputers. The resulting material could be anchored to the
surface of almost any type of product that you would prefer to keep
bacteria-free – from bandages to picnic tables.
Robert Doerksen, a postdoctoral researcher in Penn's Department of Chemistry,
will present how the Penn team successfully modified the arylamide-based
polymers to be safe for contact with human cells today at the American Chemical
Society's 227th National Meeting in Anaheim, Calif.
"Our original approach was to replace the peptide backbone found in
magainin with one of arylamide, which is relatively easy to create in the
lab," Doerksen said. "Like magainin, the modified arylamide polymer
can disrupt the cell membranes of bacteria without harming the membranes of
other types of cells, such as our own."
The key to both magainin and the arylamide polymers is that they are amphiphilic
– one side attracts water while the other repels it. It is thought that this
property of the material allows it to reach the bacterial cell membrane and
induce leakage that destroys the bacteria. "Unlike conventional
antibiotics, for example, the arylamide's ability to attack a fundamental
feature of all types of bacteria, their lipid membranes, will make it much more
difficult for bacteria to evolve resistance," Doerksen said.
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