FSnet June 26/06
Cadbury
defends safety of its products
Probe into
red meat safety after increase in poisoning cases
Modeling
cooking time to inactivate salmonella in chicken leg quarters cooked in an
air–steam impingement oven
Eliminating
antibiotics from food animals is unwise
Antibiotic-free
food not necessarily safer
Characterization
of fish-skin gelatin gels and films containing the antimicrobial enzyme lysozyme
Food
mycotoxins: An update
Board
reappointments: Protecting food standards
how to subscribe
Cadbury
defends safety of its products
26.jun.06
Associated Press/ The Guardian (UK)
LONDON -- British confectioner Cadbury Schweppes PLC was cited as defending the
safety of its products despite the recall of 1 million chocolate bars after
finding traces of salmonella contamination.
Britain's food standards regulator was cited as saying it was investigating why
the company did not tell authorities earlier about a contamination incident at
one of its factories in January.
The stories explain that Cadbury announced Friday that it was recalling about 1
million chocolate bars -- including varieties of the popular Dairy Milk bar --
in Britain and Ireland after finding traces of salmonella bacteria.
Cadbury explained that a batch of chocolate was contaminated with waste water
from a leaking pipe at its factory in Marlbrook, western England, in January.
Cadbury managing director Simon Baldry was cited as saying tests found only
"minute traces" of bacteria, adding, "Our products were perfectly
safe. We'd gone through our rigorous testing process."
The company said it had rectified the problem and was withdrawing the products
"purely as a precautionary measure."
A spokesman for the Food Standards Agency was cited as saying on Sunday that
Cadbury did not tell authorities about the contamination until this week,
adding, "We were told on Monday that there was a problem occurring in
January and that problem has gone on for a number of weeks before being
corrected. We would have expected them to tell us."
The Health Protection Agency said it was too early to say whether there was a
link between the chocolate and an outbreak of 45 cases of the rare montevideo
strain of salmonella over the last four months.
Yesterday thousands of customers rang the helpline set up by the firm this
weekend after more than one million chocolate bars were recalled. Many
customers, demanding to know why it had taken the company five months to
disclose the danger, found it could take an hour to get through as the company
was taken aback by the scale of the reaction.
Cadbury executives yesterday defended their decision not to recall the products
in January, when it was first known that a form of salmonella, known as a
montevideo strain, had got into one of its chocolate production lines.
The company's European president, Matthew Shattock, was quoted as saying
Saturday that, "Our responsibility is to look after the welfare of our
consumers and I can reassure you that our products are perfectly safe to eat and
we have no evidence that anyone has been ill from eating them."
Probe
into red meat safety after increase in poisoning cases
25.jun.06
Scotland on Sunday
Jeremy Watson
http://news.scotsman.com/health.cfm?id=927492006
An investigation into the safety of UK red meat has, according to this story,
been ordered after it emerged beef, lamb and pork are linked to one in six food
poisoning outbreaks.
The story says that the Food Standards Agency will test 6,000 samples of red
meat in supermarkets and butchers across the UK over the next 15 months in an
attempt to identify the cause of the outbreaks. Although most cases of food
poisoning are associated with poultry, dairy or shellfish, the FSA is concerned
about the mysteriously high number of outbreaks now linked to red meat.
The story says that the growing popularity of home barbecues is partly
responsible for an increase in consumption of red meat and that could also
explain some of the poisoning cases. The FSA investigation follows the first
rise in food poisoning cases in Scotland for a decade. Figures released by
environmental health experts this month recorded 7,147 cases last year, a 6%
increase on 2004.
An agency spokeswoman said the random tests were being carried out to gather
information on the type and amount of bacteria present on the surface of joints
and cuts of raw red meat on sale in the UK.
Dr John Cowden, a food-borne diseases specialist with Health Protection
Scotland, was cited as saying food poisoning outbreaks involving red meat were
usually caused by either cross-contamination or inadequate cooking, adding,
"The problems start when animals go to abattoirs with faeces on them. That
gets on to the surface of the raw meat. Raw meat can have a lot of pathogens
[harmful bacteria] on it but that's OK because we cook it. As the pathogens will
be on the surface of the meat, a rare steak will be OK. The problem arises when
you have products like burgers when the meat is minced. The surface contaminants
may get to the centre of the burger."
Modeling
cooking time to inactivate salmonella in chicken leg quarters cooked in an
air–steam impingement oven
June/July 2006
Journal of Food Science Volume 71 Page M146
Tareq M. Osaili1, Carl L. Griffis1, Elizabeth M. Martin1, Edward E. Gbur1, and
John A. Marcy1
ABSTRACT: Inadequate cooking of poultry products may lead to human foodborne
infections. The use of mathematical models that describe heat transfer during
cooking of chicken leg quarters may help in developing safer food products and
minimizing time for cooking. The objective of this study was to develop
regression models that predict cooking time required to reach internal
temperatures of 71.1, 73.9, 76.7, and 82.2 °C in chicken leg quarters. Samples
that had different weights, thicknesses, and initial internal temperatures were
cooked in an air–steam impingement oven at temperature of 232.2 °C, humidity
of 60%, and air velocity of 1.4 m/min. A thermocouple probe (type K) connected
with a data acquisition system was inserted into the coldest point of each
chicken leg quarter. Samples were cooked until they reached an internal
temperature higher than 82.2 °C. The collected data of each sample in the data
acquisition system were used to develop regression models that depend on sample
weight, thickness, and initial temperature in predicting cooking times. Sample
weight, thickness, and initial internal temperature had significant effects on
the cooking time. The results of these models would be helpful for ready-to-eat
poultry processors to meet lethality performance standards, and ensuring the
safety and quality of skin on, bone in chicken leg quarters cooked via
air–steam impingement ovens.
Eliminating
antibiotics from food animals is unwise
26.jun.06
Institute of Food Technologists (IFT)
Eliminating antibiotic drugs from food animal production may have little
positive effect on resistant bacteria that threaten human health, according to
the Institute of Food Technologists. In fact, such actions abroad have resulted
in more antibiotic use and more resistant bacteria in some cases according to
the international, nonprofit scientific society and its latest Expert Report,
Antimicrobial Resistance: Implications for the Food System, released here today.
“Prior human exposure to antibiotics is the greatest factor for acquiring an
infection with antibiotic-resistant bacteria,” says Michael P. Doyle, Ph.D.,
chairman of the IFT expert panel, microbiologist and food safety expert.
“While preliminary evidence points toward—but does not prove that—human
health risks result from antibiotic use in food animals, what is known is that
once foodborne pathogens have acquired resistance through whatever means there
are clear human health impacts,” he says.
In Europe, the report notes, the elimination of antibiotics promoting animal
growth resulted in increased disease among animals and more therapeutic
applications of antibiotics on increasingly resistant bacteria. Further, this
elimination of certain antibiotics by the European Union has not been shown to
have reduced the prevalence of some antibiotic-resistant strains affecting human
medicine. Quite the opposite, resistance increased among some pathogens.
Guidelines on the responsible use of antibiotics in U.S. veterinary and human
medicine already exist. IFT urges government agencies and other key
decision-makers to move forward on identifying the best methods for prudent use
even while causes of antibiotic resistance are not completely understood. While
this will be complicated, IFT stresses that the solution will not be simple and
that a single approach is not possible.
This is the fourth Expert Report commissioned by IFT and funded by the nonprofit
IFT Foundation, following the release of Functional Foods (2005), Emerging
Microbiological Food Safety Issues (2002) and Biotechnology and Foods (2000). It
was released at the IFT Annual Meeting + FOOD EXPO® in Orlando, the world’s
single largest annual scientific meeting and technical exposition on food.
This new report and the others are available online at http://www.ift.org/ExpertReport.
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the
Institute of Food Technologists is a not-for-profit international scientific
society with 22,000 members working in food science, technology and related
professions in industry, academia and government. As the society for food
science and technology, IFT brings sound science to the public discussion of
food issues. For more on IFT, see http://www.ift.org.
The not-for-profit Institute of Food Technologists Foundation was established in
1985 to advance the quality of food science and technology worldwide by funding
specific, important and innovative programs. IFT Foundation has disbursed $9
million to IFT programs. See http://www.ift.org/foundation.
Antibiotic-free
food not necessarily safer
25.jun.06
The Calgary Herald
John Schmeltzer
A U.S. Institute of Food Technologists study to be released Monday was cited as
concluding that antibiotic-free foods are not necessarily safer.
The story says that the Organic Trade Association, based in Greenfield, Mass.,
cites 10 studies from 2000 and 2001 of antibiotic use in farming to support its
stand that antibiotics have been abused by American farmers.
Michael Doyle, chairman of the panel assembled by the Chicago-based Institute of
Food Technologists and a professor and director of the Center for Food Safety at
the University of Georgia, was quoted as saying, "What we are trying to do
is bring a balance to the discussion. The study does raise questions about those
groups using this as a basis for their promotion of organic and natural
products."
Doyle and the Institute of Food Technologists say they don't dismiss concerns
about overuse of antibiotics or antimicrobials, such as cleaners and
disinfectants. However, they do warn against reducing the levels of antibiotic
use in food production, saying eliminating those drugs may have little effect on
bacteria that might develop resistance to antibiotic treatment but would hurt
animal health and food production, adding, "The fact is that if we cut back
on antibiotics in animals raised in food production we would see a marked
increase in food costs because we're going to have a lot of animals we're not
able to treat effectively."
Characterization
of fish-skin gelatin gels and films containing the antimicrobial enzyme lysozyme
June/July 2006
Journal of Food Science Volume 71 Page M141
C.K. Bower1, R.J. Avena-Bustillos1, C.W. Olsen1, T.H. McHugh1, and P.J. Bechtel1
ABSTRACT: Fish skins are rich in collagen and can be used to produce food-grade
gelatin. Films cast from fish-skin gelatins are stable at room temperature and
can act as a barrier when applied to foods. Lysozyme is a food-safe,
antimicrobial enzyme that can also produce gels and films. When cold-water,
fish-skin gelatin is enhanced with lysozyme, the resulting film has
antimicrobial properties. The objective of this study was to characterize the
effect on strength and barrier properties of lysozyme-enhanced fish-skin gelatin
gels and films, and evaluate their activity against potential spoilage bacteria.
Solutions containing 6.67% fish-skin gelatin were formulated to contain varying
levels of hen-egg-white lysozyme. Gels were evaluated for strength, clarity, and
viscoelastic properties. Films were evaluated for water activity, water vapor
permeability, and antimicrobial barrier capabilities. Fish-skin gels containing
0.1% and 0.01% lysozyme had pH (4.8) and gelling-temperatures (2.1 °C) similar
to lysozyme-free fish-skin gelatin controls. However, gel strength decreased (up
to 20%). Turbidities of gels, with or without lysozyme, were comparable at all
concentrations. Films cast with gelatin containing lysozyme demonstrated similar
water vapor permeabilities and water activities. Lysozyme was still detectable
in most fish gelatin films. More antimicrobial activity was retained in films
cast with higher lysozyme concentrations and in films where lysozyme was added
after the gelatin had been initially heated. These results suggest that
fish-skin gelatin gels and films, when formulated with lysozyme, may provide a
unique, functional barrier to increase the shelf life of food products.
Food
mycotoxins: An update
June/July 2006
Journal of Food Science Volume 71 Page R51
Patricia A. Murphy, Ph.D.1, Suzanne Hendrich, Ph.D.1, Cindy Landgren, Ph.D.1,
and Cory M. Bryant, editor1
The Institute of Food Technologists has issued this Scientific Status Summary to
update readers on the science of fungal toxins.
Unavoidable, natural contaminants in foods may have either chemical or
biological origin. Mycotoxins—toxic secondary metabolites of fungi—are
biological in origin. Despite efforts to control fungal contamination, toxigenic
fungi are ubiquitous in nature and occur regularly in worldwide food supplies
due to mold infestation of susceptible agricultural products, such as cereal
grains, nuts, and fruits. Thousands of mycotoxins exist, but only a few present
significant food safety challenges. The natural fungal flora associated with
foods is dominated by three genera—Aspergillus, Fusarium, and Penicillium,
which except for the Fusarium plant pathogens, may include commensals as well as
pathogens. The chemical structures of mycotoxins produced by these fungi are
very diverse (refer to Figure 1 for structures), as are the characteristics of
the mycotoxicoses they can cause (ICMSF 1996).
Complete document at http://www.blackwell-synergy.com/doi/full/10.1111/j.1750-3841.2006.00052.x
Board
reappointments: Protecting food standards
26.jun.06
Food Standards Australia New Zealand
Media release, Hon Christopher Pyne Parliamentary Secretary to the Minister for
Health and Ageing
www.foodstandards.gov.au
The announcement today of board members for Food Standards Australia New Zealand
(FSANZ) ensures stability in the development of food standards for Australia and
New Zealand, the Parliamentary Secretary for Health and Ageing, Christopher Pyne,
said today.
"In agreement with the Australia and New Zealand Food Regulation
Ministerial Council, I am pleased to announce reappointments to the FSANZ
board," Mr Pyne said.
"The Hon Rob Knowles has been reappointed chairperson of the FSANZ board
for two years. Ms Hikihiki Pihema and Mr Owen Symmans, both of New Zealand, have
been reappointed for three years and two years respectively.
"Australia and New Zealand introduced a new food standards organisation in
2002. Mr Knowles, Ms Pihema and Mr Symmans have been instrumental in the
successful implementation of this new organisation," Mr Pyne said.
"These reappointments reflect the valuable contribution and expertise each
member has brought to food regulation over the past four years. It maintains the
strong representation of public health, food science and technology, human
nutrition and consumer issues on the FSANZ Board," he said.
FSANZ is the food regulatory authority in Australia and New Zealand. A full list
of members and details of their backgrounds is attached.
The Board
The Hon Rob Knowles (Chairman)
The Hon Rob Knowles is a consultant and adviser in the health sector and is
presently the Commissioner for Complaints for the Australian Government's Aged
Care Program. Mr Knowles has a high level of expertise in public administration,
having been a senior minister in the Victorian Government for seven years. Has
extensive knowledge of food regulation through his experience as Minister for
Health.
Mrs Elaine Attwood
Mrs Elaine Attwood has a strong background in consumer advocacy, where she has
served voluntarily for more than 25 years, initially in a personal capacity and
later with several consumer organisations. These included peak consumer groups
such as the Consumers' Federation of Australia, (formerly AFCO), Consumers'
Health Forum and The National Council of Women of Australia at the national
level, and with the Consumers' Association, The National Council of Women of
South Australia and the Department of Human Services at state level. She is also
an associate member of the Public Health Association of Australia. Her
particular consumer interests have centred on food, health and safety issues.
Dr John Craven
Dr John Craven BVSc (Hons) MVSc PhD MACVSc is a veterinarian with post-graduate
qualifications in microbiology and pathology. His research interests have
primarily been in identifying the causes of neonatal diarrhoea in animals and in
preventing spread of food poisoning organisms from animals to people. He has
been director of the central Victorian veterinary diagnostic and research
laboratory and has held other senior positions in the Victorian Department of
Agriculture and Rural Affairs (now Department of Primary Industries). Dr Craven
was, for seven years, a portfolio manager for the Dairy Research and Development
Corporation and is presently director of Terip Solutions Pty Ltd. He has
considerable experience in working with rural communities to improve
agricultural productivity and sustainability by development and subsequent
adoption of technology.
Dr Laurence Eyres
Dr Eyres has expertise in food science and his present research and professional
speciality is in quality assurance and research and development of food
products, particularly oils and fats. He has worked in industry for more than 30
years and brings a food technology, industry and New Zealand perspective to the
board.
Mr Peter Milne
Mr Peter Milne has worked all his life in the Australia cattle industry and
managed Cracow Station in Central Queensland for many years. He has been active
in rural industry organisations and involved in training, industrial relations,
on-farm quality assurance, research and development, and marketing. He was
chairman of the Red Meat Advisory Council in 2001, on the executive of the
National Farmers Federation for four years and president of the Cattle Council
of Australia until November 2001. He is a member of the National Institute of
Accountants, a Fellow of the Taxation Institute of Australia and a member of the
Australian Institute of Company Directors.
Graham Peachey
Graham Peachey is the chief executive officer of Food Standards Australia New
Zealand. He has a strong record of achievement as a senior executive in several
regulatory bodies in both the health and agriculture portfolios.
The CEO of FSANZ is an ex-officio member of the board.
Ms Hikihiki Pihema
Ms Hikihiki Pihema RD Dip H Sc is currently the senior dietitian at Gisborne
Hospital, Tairawhiti District Health, Gisborne, New Zealand. She is a Maori
dietitian with 25 years experience in a variety of clinical, administration,
management, community, public health, Maori health, education and policy
settings within New Zealand. In 1994, Ms Pihema was awarded the New Zealand
Dietetic Association's (NZDA) highest honour, the Award of Excellence in
Nutrition Education for her involvement in nutrition education to Maori. Ms
Pihema is also a past President of the NZDA and has assisted in strengthening
collaborative links between the NZDA and the Dietitians' Association of
Australia.
Mr Owen Symmans
Mr Symmans is currently the chief executive officer of the New Zealand Seafood
Industry Council Ltd. He has a varied background, having worked for Federated
Farmers of New Zealand, the government and the dairy and meat industry.
Dr Michele Allan
Dr Allan has strong leadership experience across many facets of the food
industry. Her areas of expertise included food science, food allergy, medical
science, food safety, and biotechnology.
Dr Katrine Baghurst
Over the past 30 years, Dr Baghurst has been involved in research and in
translation of research to practice in the nutrition field in both Australia and
New Zealand. Her extensive experience make her a specialist in determining food
choice, consumer needs, current dietary patterns in the community and
nutritional and food education.
Mr Peter Boyden
Peter Boyden is an internationally experienced CEO with extensive general
management and marketing experience gained in consumer foods businesses in
Australia, UK, Netherlands and Greece. His most recent role was as managing
director and regional board member of the Unilever Australasian foods business
and a board member of the Australian Food and Grocery Council. He currently acts
as a business mentor for senior executives. His areas of responsibility have
included the management of consumer marketing, product and packaging
development, food production and general management, where he has focused on
strategy development and portfolio management.
Dr Peter Williams
Dr Williams brings to the board a strong background in public health, food
science, food allergy, human nutrition and food safety. He is a senior lecturer
in nutrition and dietetics in the Department of Biomedical Science at Wollongong
University and leads the regulatory affairs work of the National Centre of
Excellence in Functional Foods. Before his employment at Wollongong, Peter was
the director of Scientific and Consumer Affairs at Kelloggs for three years, and
previously worked as the chief dietitian and food services manager at Royal
Prince Alfred Hospital. Peter served a two year term as President of the
Dietitians Association of Australia from 2001 and has served on NHMRC working
parties for the review of Dietary Guidelines for Australia and the review of
recommended nutrient intakes, as well as a member of the steering committee for
the Heart Foundation's Pick the Tick program.
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