FSnet Aug. 5/08 -- II

ONTARIO: 16 suspected E. coli cases at university

WASHINGTON, DC: Massachusetts firm recalls chicken products due to possible Listeria contamination

MASSACHUSETTS, VIRGINIA probe E coli outbreaks

US: The impact of salmonella suspicions

Sesame seed extract and konjac gum may help ward off salmonella and E. coli

CONNECTICUT: Salmonella poisoning outbreak aggravated by antacids, Bottom Line's Daily Health News reports

TEXAS: Heightened awareness leads to reporting of more cases of crypto

TURKEY: Tourist survey: Turkish food is delicious and safe to eat

NEW ZEALAND: Spoilage of food linked to storms in Waikato

INDIA will stress on creating awareness about food safety, services: Sahai

GEORGIA: Restaurant inspection scores released

CALIFORNIA: Bi-partisan leaders join together to urge congressional delegation to oppose Prop. 2

FEDERAL REGISTER: School food safety program based on hazard analysis and critical

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ONTARIO: 16 suspected E. coli cases at university
05.aug.08
Guelph Mercury
http://news.guelphmercury.com/article/364094
There have been 16 suspected and four confirmed cases of E. coli contamination from the University of Guelph's food services, said to Cam Clark, program manager for the Wellington-Duffrin-Guelph Public Health Unit. The victims are believed to have contracted the bacteria between July 21 and 25, with symptoms showing up as much as five days later. Symptoms include diarrhea, cramps and stomach ache. "It looks like a food handler went home sick but contaminated some food before they did," Clark said. The health unit will confirm their findings today.



 

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WASHINGTON, DC: Massachusetts firm recalls chicken products due to possible Listeria contamination
05.aug.08
USDA Food Safety and Inspection Service
Peggy Riek
http://www.fsis.usda.gov/News_&_Events/Recall_025_2008_Release/index.asp
WASHINGTON -- DBC, Inc., doing business as World Class Canapes, Inc., a Wilmington, Mass., firm, is recalling approximately 285 pounds of ready-to-eat chicken products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
The following products are subject to recall:
80-ounce cases of Progressive Gourmet Buffalo Chicken Roller Sandwich, Each package bears the establishment number EST. P-31566 inside the USDA mark of inspection, as well as a SELL BY date of 8/2/08 and Case Code of 8500WRAS.
80-ounce cases of Progressive Gourmet Chicken Caesar Roller Sandwich. Each package bears the establishment number EST. P-31566 inside the USDA mark of inspection, as well as a SELL BY date of 8/2/08 and Case Code of 8500WRCA.
80-ounce cases of Progressive Gourmet Honey Turkey w/Baby Spinach Roller Sandwich. Each package bears the establishment number EST. P-31566 inside the USDA mark of inspection, as well as a SELL BY date of 8/2/08 and Case Code of 8500WRTU.
These ready-to-eat chicken products were produced on July 30, 2008, and distributed to retail establishments in Massachusetts. The products were repackaged individually for consumer purchase. Consumers that may have purchased these ready-to-eat chicken products at retail establishments between
July 31, 2008, and August 2, 2008, are urged to check their refrigerators and freezers and discard them if found.
Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause miscarriages and stillbirths, and can also cause serious and sometimes fatal infections in those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. Infection can spread to the nervous system, resulting in high fever, severe headache, neck stiffness, nausea, confusion, and convulsions.
The problem was discovered through microbiological sampling by FSIS. FSIS has received no reports of illnesses associated with consumption of these products. Anyone with signs of symptoms of foodborne illness should consult a medical professional.
Media with questions about the recall should contact company Director of Culinary Operations Mark Polito, at (978) 253-6436. Consumers with questions about the recall should contact company Plant Manager Jim Palmariello, at (978) 253-6482.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
Recommendations For People At Risk For Listeriosis
Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.
Do not eat refrigerated pâté, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that don't need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening.
Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them.
Do not eat salads made in the store such as ham salad, chicken salad, egg salad, tuna salad or seafood salad.
Do not eat soft cheeses such as Feta, queso blanco, queso fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela unless it is labeled as made with pasteurized milk.
Use precooked or ready-to-eat food as soon as you can. Listeria can grow in the refrigerator. The refrigerator should be 40 °F or lower and the freezer 0 °F or lower. Use an appliance thermometer to check the temperature of your refrigerator.



 

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MASSACHUSETTS, VIRGINIA probe E coli outbreaks
05.aug.08
CIDRAP News
Lisa Schnirring
http://www.cidrap.umn.edu/cidrap/content/fs/food-disease/news/aug0508ecoli-br.html
Massachusetts officials announced yesterday that they were investigating six Escherichia coli O157:H7 illnesses that are linked to a multistate outbreak, while Virginia officials report that E coli has sickened as many as 73 Boy Scouts at a camp.
The Massachusetts Department of Public Health (MDPH) said in a press release that it has not yet identified the source of the patients' infections but suspects contaminated ground beef. The cases were linked to a multistate outbreak through PulseNet, an electronic network for sharing molecular fingerprinting (pulsed-field gel electrophoresis) data.
"These cases may be linked to 20 other cases in several states and Quebec that were caused by the same strain of E. coli," the release states.
But it was not clear if the statement referred to a recent seven-state outbreak that has been tied to ground beef sold at Kroger retail stores. That outbreak involved 49 cases in seven states (Georgia, Indiana, Kentucky, Michigan, New York, Ohio, and Utah), according to the Centers for Disease Control and Prevention's (CDC's) last update on Jul 18. The outbreak also prompted a Jun 30 recall of 531,000 pounds of ground-beef components by Omaha-based Nebraska Beef Ltd. Three days later the company expanded the recall to 5.3 million pounds.
The US Department of Agriculture (USDA) is working with state officials to determine the cause of the Massachusetts cases, and authorities collected several ground beef samples from stores and will conduct tests this week, according to the MDPH.
The MDPH said patients range in age from 3 to 60 years old and are from three counties. They reported becoming ill between Jul 10 and 16, and at least five patients were hospitalized. No deaths have been reported.
Meanwhile, the Virginia Department of Health (VDH) reported Jul 31 that it was investigating an E coli O157:H7 outbreak that has shuttered one of the nation's largest Boy Scout camps, located in Goshen near the Blue Ridge Mountains. In an update today, the VDH said that 73 Scouts have reported illness since attending the camp, and E coli O157:H7 infections have been confirmed in 21. Eight Scouts have been hospitalized.
Karen Remley, MD, MBA, Virginia's health commissioner, said in the statement that the majority of the sick boys are from northern Virginia, but Scouts attending the camp came from other areas in the state as well as Maryland, the District of Columbia, and possibly other states.
Diane Woolard, an epidemiologist with the VDH, told CIDRAP News that laboratory studies haven't yielded any evidence that the strain responsible for the cluster of Virginia illnesses matches the seven-state outbreak.
The VDH said samples of raw ground beef from the camp have tested positive for an E coli O157:H7 strain that matches some of the sick patients, the Associated Press reported today. However, Woolard said officials are looking at all possible exposures and are awaiting the results of full epidemiologic and laboratory studies.



 

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US: The impact of salmonella suspicions
05.aug.08
Americas Society, Council of the Americas
Caitlin Miner-Le Grand
http://www.as-coa.org/article.php?id=1193
The recent U.S. salmonella outbreak shares characteristics with a murder mystery, replete with false accusations and bumbling detectives, but with serious implications for trade and public health. Since April, more than 1,300 people in 43 states, Washington DC, and Canada were infected by the rare Saintpaul strain of salmonella. Jalapeño and serrano peppers imported from Mexico now serve as prime suspects, yet the case remains far from closed, as congressional testimony last week made clear. Prior U.S. Food and Drug Administration (FDA) warnings linking Mexican tomatoes to salmonella—a theory ultimately discarded—raised questions about how U.S. federal agencies track imported produce.
Over the past 15 years, the U.S. imports of fresh produce rose dramatically. From 2004 through 2006, North American Free Trade Agreement partners Mexico and Canada accounted for 97 percent of U.S. tomato imports and 89 percent of pepper imports. Given the high levels of produce traded between Mexico and the United States, the pepper allegations are cause for concern.The impact of linking specific produce to an outbreak can be dramatic; an AP poll found almost fifty percent of consumers altered their tomato buying habits in response to FDA warnings.
Not surprisingly then, Mexico took issue with the FDA laying blame on its peppers. Its Department of Agriculture (SAGARPA) rejected the FDA findings, questioning their scientific method and reiterating a commitment to food safety on "both sides of the border." The State Secretary of Rural Development from Hidalgo state Víctor de Léon Orti went so far as to suggest the warnings were motivated by a desire to promote U.S. domestic produce. The Mexican government complained in June that tomato warnings threatened Mexico's $900 million industry.
The example of one Honduran farm highlights the effects of an FDA warning. In March, the FDA accused Agropecuaria Montelibano of producing salmonella-tainted melons and imposed a ban on imports. More than 600 tests undertaken with distributors showed negative results. Still, the FDA required the company to make costly changes. The agency won't lift the ban until testing new produce from the farm but having lost most of its export business, the owners remain unsure of whether to plant a new crop.
At the same time, ensuring food safety in the United States proves difficult for the FDA, with a lack of resources playing a role in the agency's almost nonexistent presence at foreign food firms registered to export to the United States. Currently, the FDA conducts spot checks of produce at the border (1.3 percent of all produce was visually checked in 2006) but there is no requirement to test produce before it hits supermarket shelves. Also, the recent salmonella investigation hit several logistical snags: tomatoes and peppers are rarely bagged and bar-coded, which helped trace spinach back to the source during an earlier outbreak; fresh produce generally doesn't last long enough to be tested after an outbreak; and tomatoes, peppers, and the now-fingered cilantro are often consumed together.
With increased public attention, FDA reforms may be on the horizon. On July 2, the FDA released a progress report for its November 2007 Food Protection Plan. The agency plans to hold bilateral meetings with key agricultural agencies in Canada and Mexico and is exploring creation of an FDA presence in Latin America. Representative Jim Costa (D-CA) introduced a bill on April 24—the Safe FEAST Act of 2008—to improve food safety provisions in the Federal Food, Drug, and Cosmetic Act. The bill, submitted to committee, would require a mandatory foreign supplier safety assurance program and allow for the certification of products by authorities in exporting countries.



 

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Sesame seed extract and konjac gum may help ward off salmonella and E. coli
05.aug.08
Society of Chemical Industry
Meral Nugent
http://www.eurekalert.org/pub_releases/2008-08/soci-sse080508.php
A new study in SCI's Journal of the Science of Food and Agriculture shows that konjac gum and sesame seed extract may offer protection against different strains of E. coli and Salmonella bacteria.
The study by Dr Petra Becker et al from Wageningen University and Research Centre, the Netherlands, shows that these foodstuffs act as binders for E. coli and Salmonella bacteria. The bacteria attach themselves to the fibrous foods instead of the gut cells of the host.
Dr Becker says that eating a diet full of these foodstuffs may offer protection from gastro-intestinal infections or reduce the severity of symptoms caused by E. coli or Salmonella.
Other foods that were shown to have a beneficial effect included yeast, tomato, and pumpkin.
In the lab study which also included negative controls, the scientists looked at 18 food-related products including coffee beans, carrot, mango, fermented soya, and food stabilizers such as locust bean gum and konjac gum. All were subjected to in-vitro exposure to various bacteria which were allowed to attach themselves to the test products. The levels of bound bacteria were determined in a microplate-based method specifically developed for this purpose.
The results showed that sesame seed extract and konjac gum had the greatest number of adhered bacteria, leading to the conclusion that they may have a part to play in preventing certain E. coli and Salmonella from latching onto the host.
Dr Becker said: 'The importance of fibre, particularly from certain foodstuffs, in maintaining a healthy gut and digestion cannot be underestimated. The study shows that these foods bind certain bacteria and may be a means of stopping bacteria from entering host cells thereby preventing disease.'



 

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CONNECTICUT: Salmonella poisoning outbreak aggravated by antacids, Bottom Line's Daily Health News reports
05.aug.08
Bottom Line's Daily Health News
Business Wire
http://www.marketwatch.com/news/story/salmonella-poisoning-outbreak-aggravated-antacids/story.aspx?guid=%7BC6B9622E-BB3F-4B16-B5B7-8AB6F07764F7%7D&dist=hppr
STAMFORD, Conn. -- The mysterious and yet unsolved outbreak of Salmonella poisoning, this summer, still tentatively attributed to the consumption of raw tomatoes and certain hot peppers, could have posed less of a scare if the use of acid suppressing medications such as proton pump inhibitors (PPI) by both adults and children wasn't so prevalent.
According to the August 5th issue of the online newsletter, Bottom Line's Daily Health News ( www.bottomlinesdailyhealthnews.com), published by Bottom Line Publications ( www.bottomlinesecrets.com), people who pop antacids like candy increase their susceptibility to food-borne infection. While too much stomach acid can be unpleasant, an adequate level is necessary to "kill the germs unavoidably in the food and drink that we all consume," according to Leo Galland, MD, quoted in the article, "Acid Lowering Drugs Can Increase Risk of Food Poisoning." Galland is an internist in private practice and director of the Foundation for Integrated Medicine in New York City
Galland explains that, "Using drugs that take away the acid can weaken our defenses against acquiring a food-borne intestinal infection." Ironically, suppressing the stomach's naturally-generated acid may accelerate the growth of yeast and bacteria, aggravating symptoms like bloating, belching or heartburn. It also notes that links have been made between the use of acid-suppressors and other medical conditions, including an increase in community-acquired pneumonia and a significant occurrence of hip fractures among people taking a PPI for longer than one year. To read the entire article, go to www.bottomlinesecrets.com/salmonella.
"Most consumers are probably not aware of this link between a greater incidence of harmful Salmonella poisoning and the prevalent use of antacids, or that there are several natural stomach-soothing substances that Dr. Galland recommends as an alternative to either over-the-counter or prescription antacids," said Marty Edelston, founder and CEO of Boardroom, Inc., Bottom Line Publications' parent company.
The Daily Health News article advises people who are dependent upon acid-suppressing drugs to seek their doctor's advice about slowly weaning themselves off their prescriptions. It lists several natural stomach-soothing substances that are readily available in popular vitamin and health food stores. For a free online subscription to Daily Health News go to www.bottomlinesdailyhealthnews.com.



 

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TEXAS: Heightened awareness leads to reporting of more cases of crypto
05.aug.08
Star-Telegram.com
Jan Jarvis
http://www.star-telegram.com/167/story/802576.html
Until this summer, most people probably blamed a bout of gastrointestinal symptoms on spoiled potato salad or too much sun — anything but a parasite in the pool water.
But since news spread of a Cryptosporidium outbreak in Fort Worth last month, more people have headed to their doctor's office at the first sign of infection.
Heightened awareness of the parasite, commonly called crypto, has led to increased detection and reporting by physicians, health officials said. That in turn has caused a spike in cryptosporidiosis cases this summer.
"The real message is, if you don't look for it, you don't find it," said Jacqueline Bell, a spokeswoman for Dallas County Health and Human Services.
Tarrant County has had 67 confirmed cases linked to Burger's Lake since the swimming hole closed July 16. The pool has since reopened. There have also been 16 unrelated cases. Last summer, only six cases were confirmed, said Anita Kurian, epidemiology division manager for Tarrant County Public Health.
"We strongly believe it is because it is being tested for more," she said. "This is not something that doctors routinely test for."



 

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TURKEY: Tourist survey: Turkish food is delicious and safe to eat
05.aug.08
Today's Zaman
http://www.todayszaman.com/tz-web/detaylar.do?load=detay&link=149487&bolum=100
A new survey has revealed that while close to 100 percent of tourists to Turkey find Turkish food from eating establishments satisfactory taste-wise, only 59 percent consider it safe and hygienic.
The Turkish Food Safety Association (GGD), which was founded to raise awareness in society about food safety, recently conducted a survey titled "Food Safety Information Research" to ascertain the opinions of tourists to Turkey, particularly those from the European Union, on food safety and hygiene and their food retailing and eating establishment preferences. The GGD contracted with independent research company GfK to carry out the survey. The survey group comprised 108 tourists from European countries above the age of 18.
The survey showed that 40 percent of European tourists were quite satisfied with dishes from Turkish restaurants, 56 percent were satisfied and 5 percent gave no opinion. One hundred percent of male participants said they found Turkish meals delicious. All of the participants between ages 35 and 54 also reported that they found Turkish meals delicious.
The survey, which was conducted in person, also looked at the level of satisfaction among tourists with the safety and hygiene of dishes. While 59 percent of tourists surveyed considered Turkish food safe and hygienic, 40 percent were undecided on the question. The survey also covered the food retailing preferences of tourists to Turkey. Results showed that tourists prefer supermarkets (28 percent), small local grocers (26 percent) and specialty stores (16 percent), such as bakeries, fruit and vegetable markets and meat markets, for buying foodstuffs in Turkey. Furthermore, 8 percent of respondents noted that they prefer shopping at local bazaars and street vendors.
The survey also explored what types of eating establishments tourists prefer in Turkey. While 63 percent stated that they prefer local restaurants, 21 answered hotel restaurants and 7 percent said street vendors.
The GGD also recently initiated a project titled "Safe Food, Healthy Turkey" in July to raise awareness among the public on food safety issues. The project conveys that inaccurate information is often provided by the media on food safety and encourages the public to look to the GGD for "correct and reliable information." A hotline (0212 385 25 15) was activated as part of the project and is staffed by personnel who are trained to answer all kinds of questions about food and food safety.



 

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NEW ZEALAND: Spoilage of food linked to storms in Waikato
06.aug.08
Waikato Times
Sophie Donovan
http://www.stuff.co.nz/stuff/waikatotimes/4645645a6579.html
Food spoiled in power cuts linked to the recent spate of stormy weather could cause health problems for Waikato people.
There have been reported cases of household appliances breaking down, food spoiling and water being contaminated during power cuts, prompting the New Zealand Food Safety Authority to issue a warning about food-borne illnesses.
Hans Buik, health protection officer for the Waikato District Health Board, said power cuts to fridges could cause food to go off, posing a risk of food poisoning. "People need to keep an eye on the temperature of their fridges, and understand what may not be safe to eat," he said.
The Food Safety Authority advises not to use any tinned food that could have been damaged and says food which is defrosted should not be refrozen. Mr Buik also said everyone should have a survival kit in case of an emergency. This should include canned or dried food, a can opener, portable gas cooker, milk-powder and a couple of 20 litre bottles of water.People who have a survival kit already should check food and water every year. "A weather event like this is a good wake-up call," said Mr Buik.



 

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INDIA will stress on creating awareness about food safety, services: Sahai
05.aug.08
Thaindian
http://www.thaindian.com/newsportal/india-news/india-will-stress-on-creating-awareness-about-food-safety-services-sahai_10080201.html
New Delhi, Aug.5 (ANI): Calling for increased investment in food processing sector, Minister of State for Food Processing Industries Subodh Kant Sahai said on Tuesday stressed the need for creating awareness about food safety and services.
He said that the time is right for this as not only was demand growing, but also the sector was virtually taxless.
Sahai was speaking at the inauguration of the two-day seminar on Freedom from Food-borne illnesses through safe Kitchens organised by the Confederation of Indian Industry (CII).
He urged investors to take advantage of the opportunities offered by the food-processing sector in India in 2008-2009, which has been declared by the Ministry as Food Quality and Safety Year.



 

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GEORGIA: Restaurant inspection scores released
05.aug.08
The Northeast Georgian
http://www.thenortheastgeorgian.com/articles/2008/08/05/news/business/02business.txt
Following are the foodservice inspections for July 18-28 by the Habersham County Health Department's Environmental Health Section.
A score of 85 and above is considered passing. Foodservice establishments are required to post their score sheets in public so that customers can review them.
For more information about an inspection, contact the environmental health office at 706-776-7659.
*Oak Heritage, 280 Peach Orchard Road, Baldwin. Inspection time: 10:30 a.m. Purpose of inspection: routine. Score: 97; current grade: A. Previous Score: 96. Out of compliance with the following: Proper use and handling of equipment: Utensils, equipment and linens, properly stored, dried, handled. Make sure all pans are completely dried prior to storage. Utensils, equipment and vending; nonfood contact surfaces clean: clean vents/fans in kitchen area; clean garbage disposal unit thoroughly. Physical facilities: physical facilities installed, maintained and clean: Repair/replace missing wall tiles under dishwasher; clean/resurface/seal cabinet under sink in assisted living kitchen.
*Runway, 505 Airport Road, Baldwin. Inspection time: 3:15 p.m. Purpose of inspection: routine. Current score: 96; last score: 100; current grade: A. Out of compliance with the following: Protection from contamination: Food contact surfaces cleaned and sanitized: Clean icemaker on more frequent routine basis to prevent buildup and potential contamination. Facility is very clean.
*Papa's Pizza to Go, 327A Monroe St., Clarkesville. Inspection time: 2 p.m. Purpose of inspection: Routine. Score: 95; current grade: A. Previous score: 91. Out of compliance with the following: Food and nonfood contact surfaces cleanable, properly designed, constructed and used: Discard/replace broken or worn utensils. Nonfood contact surfaces clean: Clean all nonfood contact surfaces thoroughly on regular basis (i.e. cooler door gaskets, equipment exteriors, etc.). Physical facilities installed, maintained and clean: Clean floors and walls (especially in corners and in small storage room). Insects, rodents and animals not present: Must continue thorough pest control program to eliminate all pests completely.
*Sonic, 879 Historic 441, Demorest. Inspection time: not listed. Purpose of inspection: routine. Score: 95; current grade: A. Previous score: 96. Out of compliance with the following: Food and nonfood contact surfaces cleaned and sanitized. Proper use and handling of utensils: gloves used properly.
*Waffle House, 599 Old Historic Highway 441, Cornelia. Inspection time: not listed. Purpose of inspection: routine. Score: 98; current grade: A. Previous score: 96. Out of compliance with the following: Utensils, equipment and vending: food and nonfood contact surfaces cleanable, properly designed, constructed and used; nonfood contact surfaces clean. Physical facilities: garbage/refuse properly disposed; facilities maintained.
*Mishima Express, 322-C Highway 441, Cornelia. Inspection time: 3:15 p.m. Purpose of inspection: routine. Score: 90; current grade: A. Previous score: 99. Out of compliance with the following: Prevention of food contamination: Contamination prevented during food preparation, storage and display. Pest and animal control: insects, rodents and animals not present.
*Waffle House, 1492 Level Grove Road, Cornelia. Inspection time: 3:15. Purpose of inspection: routine. Score: 90; current grade: A. Previous score: 95. Out of compliance with the following: Holding of potentially hazardous foods, date marking potentially hazardous food: proper cold holding temperatures. Must hold all cold potentially hazardous foods at 41 degrees or lower at all times. Keep prep line lids closed during non-busy periods. Ham at 54 degrees and sliced tomatoes at 47 degrees were discarded immediately by cook. Proper use and handling of utensils: Utensils, equipment and linens: properly stored, dried and handled. Make sure ice scoop holders are properly cleaned/sanitized regularly; monitor closely. Scrub heavily-soiled utensils thoroughly prior to washing and storing.
*Pizza Hut, 1604 Highway 441, Cornelia. Inspection time: 4:05 p.m. Purpose of inspection: routine. Score: 84; current grade: B. Previous score: 97. Out of compliance with the following: Employee health, good hygienic practices: Adequate hand washing facilities supplied and accessible. Keep paper towels at all hand sinks at all times. Holding of potentially hazardous foods, date marking potentially hazardous food: proper cold holding temperatures. Hold cold potentially hazardous foods at 41 degrees or lower at all times. Must have prep cooler line maintained to ensure proper holding temps; keep log of rotation times and temps. Pest and animal control: insects, rodents and animals not present. Must control flies more effectively; continue professional pest control program (in progress).



 

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CALIFORNIA: Bi-partisan leaders join together to urge congressional delegation to oppose Prop. 2
05.aug.08
Californians for SAFE Food
Matt Sampson
LOS ANGELES, CA -- Last week, Democratic Rep. Dennis Cardoza and Republican Rep. George Radanovich of California's 18th and 19th districts, respectively, wrote a bi-partisan "dear colleague" letter to clarify misinformation surrounding Prop. 2, the UN-SAFE Food Initiative. The letter urged their California congressional colleagues to join them in voting NO on Prop. 2, 'Standards for Confining Farm Animals. Initiative Statute,' on the November ballot noting that it would "essentially ban almost all modern egg production in California."
"Representatives Cardoza and Radanovich, from opposite sides of the aisle, came together to write this 'dear colleague' letter, because they realize the importance of defeating Prop. 2 in November," said Julie Buckner, campaign spokeswoman. "As they accurately point out, Prop. 2 would essentially ban modern egg production in the state. And banning these systems – which were developed with leading animal scientists to ensure the systems are safe, clean and humane – endangers food safety and threatens public health in California."
According to the letter, "If enacted, this initiative would place new and extreme mandates on how egg-laying hens are housed, essentially banning almost all modern egg production in California. Proposition 2 is being driven by special interests who, after losing similar battles in six other states, have undertaken an effort to prohibit the current modern housing methods for egg-laying hens on farms in California.
If approved, Proposition 2 would dramatically reduce access to local, California-grown eggs, which would lead to consumer reliance on eggs shipped from outside the state and Mexico. Transporting these eggs in from such distances will have the unintended consequences of increasing the carbon footprint of the egg industry through escalating greenhouse gas emissions and other environmental hazards such as poor air quality, asthma and traffic congestion."
The letter goes on to note, "the economic climate is already tough enough in our state. The current budget and mortgage crisis, high unemployment and rising gasoline and food costs are just a few of the challenges that our residents face. This unnecessary initiative and its impacts would only add to the burdens that our state and its residents have to overcome as we try to make ends meet."
According to the recently released UC Davis economic impact study (http://aic.ucdavis.edu/publications/eggs/egg_initiative.htm) mentioned in the bi-partisan opposition letter, Prop. 2 will eliminate almost all of the state's egg industry in five years and further harm the state's economy due to resulting job and revenue losses. Eliminating most of California's egg industry, Prop. 2 will cost the state $615 million in economic activity and a statewide loss of 4,750 jobs, at a time when Californians are struggling with skyrocketing food and gas prices.
Prop. 2 is a risky, dangerous and costly measure banning almost all modern egg production in California. Prop. 2 jeopardizes food safety and public health; wipes out Californians' access to locally grown, fresh eggs; harms consumers by driving up prices at grocery stores and restaurants; and creates a dependency on eggs shipped from other states and Mexico.
Californians for SAFE Food is a broad-based and growing coalition of public health and food safety experts, labor unions, consumers, family farmers and veterinarians who want to keep food choices in California safe, local and affordable. The coalition has already received the endorsement of a number of prominent groups and individuals, including the American College of Poultry Veterinarians; Agricultural Council of California; Association of California Veterinarians; Association of Veterinarians in Egg Production; California Grocers Association; California Teamsters Public Affairs Council; California Women for Agriculture; Kern County Taxpayers Association; Marin County Farm Bureau; Merced County Board of Supervisors; Mexican American Political Association; National Animal Interest Alliance; San Diego County Farm Bureau; Dr. Craig Reed, DVM, former Deputy Administrator, Food Safety and Inspection Service, USDA; among many others.
For more information about the Californians for SAFE Food coalition and the "NO on Proposition 2" campaign, visit www.safecaliforniafood.org.



 

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FEDERAL REGISTER: School food safety program based on hazard analysis and critical
05.aug.08
Federal Register (Volume 73, Number 151)
Page 45359-45364
http://edocket.access.gpo.gov/2008/E8-17941.htm
AGENCY: Food and Nutrition Service (FNS), USDA.
ACTION: Proposed rule.
SUMMARY: The Child Nutrition and WIC Reauthorization Act of 2004 requires school food authorities participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP) to implement a school food safety program for the preparation and service of school meals served to children. The school food safety program must comply with the hazard analysis and critical control point (HACCP) system established by the Secretary of Agriculture. This proposal would enable schools to take systematic action to prevent or minimize the risk of foodborne illness in the NSLP and SBP.
 

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FSnet is produced by the International Food Safety Network at Kansas State University, and is supported at the Gold Fork level by: Marler Clark.

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For more information about the FSnet research program, please contact:
Dr. Douglas Powell
associate professor
dept. diagnostic medicine/pathobiology
Kansas State University
Manhattan, KS
66506
cell: 785-317-0560
fax: 785-532-4039
dpowell@ksu.edu
http://www.foodsafety.ksu.edu




archived at http://archives.foodsafety.ksu.edu/fsnet-archives.htm