Fresh Produce Discussion Blog

Created by The Packer's National Editor Tom Karst

Wednesday, September 8, 2010

Fw: Lincoln: USDA to Purchase $30 Million of Poultry Products,Providing a Boost to Arkansas's Economy

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From: "Becker, Ben (Agriculture)" <Ben_Becker@agriculture.senate.gov>
Date: Wed, 8 Sep 2010 15:55:05 -0500
Subject: Lincoln: USDA to Purchase $30 Million of Poultry Products, Providing a Boost to Arkansas's Economy

FOR IMMEDIATE RELEASE

September 8, 2010

Contact: Courtney Rowe, Ben Becker (202) 224-9315

 

Lincoln: USDA to Purchase $30 Million of Poultry Products, Providing a Boost to Arkansas's Economy

 

Washington - U.S. Senator Blanche Lincoln, Chairman of the Senate Committee on Agriculture, Nutrition and Forestry, today announced the U.S. Department of Agriculture has agreed to purchase up to $30 million of poultry products, providing a boost to Arkansas's poultry industry and economy. The announcement came in response to a letter Lincoln sent to Secretary Tom Vilsack last week urging USDA to purchase 60 million pounds of poultry through its Agricultural Marketing Service. Vilsack today announced the USDA will purchase up to $30 million of chicken dark meat items for federal food nutrition assistance programs.

 

"I am pleased with this rapid response to my request that will provide a much-needed boost to Arkansas's poultry industry," Lincoln said. "Arkansas's poultry producers are struggling due to a sluggish economy and the closure of several important foreign markets. The purchase will help Arkansas's poultry industry get back on its feet, protect thousands of jobs and improve the state's economy."

 

The poultry industry represents one out of every six jobs in Arkansas. The purchase will provide more stability for the poultry industry in Arkansas and will provide healthy, low fat sources of protein for USDA feeding programs, which include child nutrition programs and programs that provide food to victims of natural disasters.

 

"We appreciate Chairman Blanche Lincoln's leadership in working with the industry to respond to the current backlog," National Chicken Council President George Watts said. "With the closing of several critical foreign markets to U.S. poultry, exports have declined and inventories have increased.  This decision by Secretary Vilsack to honor Senator Lincoln's request will go a long way toward getting a quality product into the hands of individuals that need it, and will assist the nation's poultry growers, integrators, and everyone who relies on a successful poultry industry."

 

The full text of the original letter, sent last week, is below.

 

 

September 3, 2010

 

The Honorable Thomas Vilsack

Secretary of Agriculture

1400 Independence Ave, SW

Room 200-A

James E. Whitten Building

Washington, DC 20250

 

Dear Secretary Vilsack:

 

Our nation's poultry farmers are suffering through an unprecedented financial crisis, and are in desperate need of assistance.  Farms, jobs, and a valued way of American life are in jeopardy because of an oversaturated poultry market.  This is due in part to countries around the world cutting off access to their domestic markets, such as Russia our largest export destination for poultry.  Accordingly, I am writing on behalf our nation's poultry farmers to formally ask the U.S. Department of Agriculture's Agricultural Marketing Service (AMS) to make a bonus purchase of approximately 60 million pounds of poultry.

 

In Arkansas, where poultry production represents one in every six jobs, this purchase is critical to reinvigorating our rural economies and puts people back to work.  However, the continued sluggish pace of the economy coupled with the existing export situation threatens the poultry industry's recovery.  USDA has the authority to make a bonus purchase to help stabilize a commodity sector that is suffering undue economic hardship.  A 60 million-pound purchase would go a long way in Arkansas and around the country in stabilizing the poultry industry.            

 

This purchase will benefit our public as well, by supplying a healthy, low fat source of protein for the USDA feeding programs.  A bonus purchase of this product would be helpful as USDA strives to meet some of the childhood nutrition goals outlined by the department. 

 

Thank you for your consideration of this request.  We look forward to working with you and your staff to facilitate this purchase.

 

 

Sincerely,

 

 

Senator Blanche Lincoln

 

 

posted by Tom Karst @ 3:57 PM 0 Comments

Fw: Tons of Foods Recalled and Thousands Sickened as Senate Stalls onFood Safety

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From: News from CSPI <cspinews@cspinet.org>
Date: Wed, 8 Sep 2010 12:55:33 -0500
To: News from CSPI<cspinews@cspinet.org>
Subject: Tons of Foods Recalled and Thousands Sickened as Senate Stalls on Food Safety


                       


For Release: 2:00 p.m. EDT on Wednesday, September 8, 2010        
Contact:  Jeff Cronin, 202-777-8370, or Stacey Greene, 202-777-8316

Tons of Foods Recalled and Thousands Sickened as Senate Stalls on Food Safety

Consumer Groups, Survivors of Foodborne Illness, Call on Senate to Pass FDA Reform Legislation This Month


WASHINGTON—As the nation reels from the impact of a massive egg recall that has sickened well over 1,500 people, survivors of foodborne illness and consumer advocates say that antiquated laws and poor enforcement are to blame.  According to a new report, the massive egg recall is only the latest—but largest—of 85 recalls that companies made while food safety reform legislation has been pending in the Senate, and since similar legislation passed the House in July of 2009.  All told, at least 1,850 people have been sickened from foods subject to a recall, according to a report issued today by three consumer groups.  And since foodborne illness is dramatically underreported, the actual toll of illness is almost certainly in the tens of thousands.

        "Recalls and outbreaks are the most public consequence of our 'horse and buggy' food safety system," said Caroline Smith DeWaal, food safety director at the nonprofit Center for Science in the Public Interest.  "Consumers are sometimes sickened and everyone up and down the chain has to check for, remove, and destroy the contaminated products.  Only Congress can fix the underlying problems by passing legislation that has been languishing in the Senate for over a year."

        In the 13-month period since the House passed H.R. 2749, the Food Safety Enhancement Act, researchers from CSPI, Consumer Federation of America, and U.S. Public Interest Research Group identified 85 separate recalls linked to at least 1,850 illnesses.  36 of those recalls were due to Salmonella contamination of lettuce, alfalfa sprouts, green onions, and ground pepper.  Hydrolyzed vegetable protein contaminated with Salmonella spurred the recall of a wide variety of soup and dip mixes, dressings, and seasonings.  32 recalls, mostly from contaminated cheeses, were due to dangerous Listeria bacteria.  E. coli bacteria on shredded romaine lettuce sickened at least 26 people in 23 states and the District of Columbia.

        At a press conference in Washington, representatives from the consumer groups said that the Senate needs to take up food safety legislation immediately after it reconvenes.  A conference committee will then have to craft a final bill before it can be sent to the President.  

For survivors of foodborne illness and their families, the wait has been too long.

"I want to know that the food on my plate is safe," said 13-year-old Rylee Gustafson, of Henderson, Nev.  In 2006, Rylee spent two-weeks on life support and was hospitalized for a month after eating spinach contaminated with E. coli.  Since her illness, Rylee has been active with Safe Tables Our Priority (S.T.O.P.), which assists victims of foodborne illness and advocates for reform.  "I hope that the Senate can finish work on the food safety bill, and that other kids won't have to suffer from a foodborne illness like I did."

Both the House-passed bill and the bill pending in the Senate require food manufacturers to develop written food safety plans and to implement preventive measures.  Both bills give the FDA a mandate to conduct inspections of food processing facilities, and to conduct microbial testing.   Under current law, many facilities go for five or 10 years without an inspection.  The Senate bill would require high-risk producers to be inspected more frequently.  Both bills give the agency the authority to order companies to recall potentially tainted foods.

"Most Americans probably assume that FDA inspects farms and food processing plants are inspected regularly and that when problems arise, FDA can quickly order tainted eggs or spinach off the market," said Chris Waldrop, director of the Consumer Federation of America's Food Policy Institute.  "In fact, neither of those assumptions is true.  The Senate food safety bill would give the FDA the authority it needs to do its job."

"Unfortunately, the FDA is often in reactive mode, chasing down the source of an outbreak long after much of the food in question has been sold," said Elizabeth Hitchcock, public health advocate for U.S. PIRG, which is activating its nationwide grassroots network to push for a vote on S. 510.  "We need this food safety reform legislation so that the FDA can focus on preventing contamination in the first place—before the food ends up in Americans' cupboards and refrigerators."

In 2009, Senate Majority Leader Harry Reid assured young Rylee, the survivor of the 2006 spinach outbreak, that food safety was a priority.  "We're going to do everything we can to get this legislation done," Reid said.  A month later, the bipartisan food safety bill was unanimously reported out of the Senate Health, Education, Labor, and Pensions Committee.  But more than a year—and 59 recalls—later, no vote has been scheduled.

"My Salmonella infection from eggs was the most devastating thing I have ever been through," said Sarah Lewis, a mother of two from Freedom, Calif.  "I would hate for anyone else to have to go through anything like it, especially if they have small children who need care.  The fact that this egg outbreak could happen on such a large scale makes it clear to me that food regulation needs to be improved."

The Centers for Disease Control and Prevention estimates that 76 million people suffer from foodborne illness each year.  325,000 will be hospitalized.  And approximately 5,000 Americans will die.  Children and the elderly are most likely to experience severe cases of illness and death from foodborne pathogens.

#   #   #


ABOUT CFA:  The Consumer Federation of America is an association of nearly 300 nonprofit consumer organizations that was established in 1968 to advance the consumer interest through research, advocacy, and education.

ABOUT CSPI:  The Center for Science in the Public Interest (CSPI) is a nonprofit health-advocacy group based in Washington, D.C., that focuses on nutrition and food safety.  CSPI is supported largely by the 850,000 U.S. and Canadian subscribers to its Nutrition Action Healthletter and by foundation grants.

ABOUT U.S. PIRG:  U.S. PIRG, the federation of state Public Interest Research Groups, is a non-profit, non-partisan public interest advocacy organization.

ABOUT S.T.O.P.:  Safe Tables Our Priority is a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens.

The Center for Science in the Public Interest is a nonprofit health advocacy group based in Washington, DC, that focuses on nutrition, food safety, and pro-health alcohol policies.  CSPI is supported by the 900,000 U.S. and Canadian subscribers to its Nutrition Action Healthletter and by foundation grants.  

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cspinews@cspinet.org

posted by Tom Karst @ 1:19 PM 0 Comments

Fw: COASTAL UNCORKED ANNOUNCES 2011 EVENT POSTER COMPETITION

Sent via BlackBerry from T-Mobile

From: Nancy Greene <NGreene@thebrandonagency.com>
Date: Wed, 8 Sep 2010 12:29:15 -0500
To: Nancy Greene<NGreene@thebrandonagency.com>
ReplyTo: "NGreene@thebrandonagency.com" <NGreene@thebrandonagency.com>
Subject: COASTAL UNCORKED ANNOUNCES 2011 EVENT POSTER COMPETITION

NEWS RELEASE

 

For More Information, Contact:

Nancy Greene or Michael Jordan, The Brandon Agency, (843) 916-2000

ngreene@thebrandonagency.com or mjordan@thebrandonagency.com

 

COASTAL UNCORKED ANNOUNCES 2011 EVENT POSTER COMPETITION

 

September 8, 2010 Myrtle Beach, S.C. – Representatives from Coastal Uncorked Food & Wine Festival today announced a poster competition for the second annual food and wine festival, which will take place May 8-15, 2011. The competition is open to artists of all ages who submit an original piece of artwork for judging by Friday, October 15. A committee of judges will select the winning poster based on its design quality, marketability and its ability to most effectively display the concept of the Coastal Uncorked Food & Wine Festival.

 

The winner of the competition will receive recognition as the official 2011 Coastal Uncorked poster artist. The winning image will be reproduced as the official festival poster and will be used on Coastal Uncorked merchandise. The winning artist will receive 10 complimentary posters.

 

"The poster competition is an essential part of the festival. Last year, unbelievable works of art were submitted," said Candace Howell, executive director of Coastal Uncorked Food & Wine Festival. "The winning poster will become the associated image of the festival, so it is very important that we chose a piece that best represents the event. We look forward to reviewing the artwork submitted and unveiling the pieces at our art release event."

 

The poster competition rules are as follow: artists interested in submitting an original piece of art must visually display their individual concept and interpretation of Coastal Uncorked Food & Wine Festival; original artwork submitted by the artist or the artist's representative only will be accepted and entries are limited to two per artist; all forms of art are eligible including painting, photography, sculpture, graphic design and illustration; artwork must not contain any words; the size of the original piece of art must not exceed 36 inches by 36 inches and the artist must submit the actual artwork as no slides or reproductions will be accepted; artists must submit a completed entry form with each piece of artwork submitted; artwork must be submitted ready to be hung on the wall – either in a frame or shrink-wrapped with Velcro on the back. A panel of judges will select the winning poster image based on the specifications, design quality, and marketability. The committee will have discretion to disqualify any artwork submitted with inappropriate content. All artwork must be submitted by Friday, October 15. Entries must be hand-delivered to The Brandon Agency or the Franklin G. Burroughs-Simeon B. Chapin Art Museum during normal business hours.  Coastal Uncorked, Inc. will retain possession and all legal rights to the artwork selected, including all reproduction and photographic rights, with credit for the artwork being given to the artist in all accompanying materials. The judges reserve the right to limit the number of submissions to be displayed.

 

About Coastal Uncorked

Coastal Uncorked Food & Wine Festival is the Myrtle Beach, S.C. area's premier food and wine festival. The second annual festival will feature a restaurant week; a wine tasting trolley tour of Myrtle Beach; outdoor entertainment at Market Common and the Myrtle Beach Boardwalk and Promenade; the Coastal Uncorked Golf Tournament; and the Coastal Uncorked Food Fight fundraiser. All funds raised during the festival will be used for future events and a portion will be donated to the Horry Georgetown Technical College Culinary School and the Clay Brittain Hospitality Program at Coastal Carolina University for student scholarships. The second annual Coastal Uncorked Food & Wine Festival is scheduled for May 8 – 15, 2011.

 

For more information about Coastal Uncorked Food & Wine Festival, email events@coastalcuncorked.com or visit CoastalUncorked.com or Facebook.com/CoastalUncorked. 

 

###

 

 

 

nancy greene  |  originalist  |  program communicator  | the brandon agency  |  p. 843.916.2000  |  f. 843.916.2050 | facebook |twitter

 

posted by Tom Karst @ 12:45 PM 0 Comments

Fw: Agriculture Secretary Vilsack Recognizes Work of USDA Experts WhoServed in Afghanistan and Iraq

Sent via BlackBerry from T-Mobile

From: USDA Office of Communications <oc.news@usda.gov>
Date: Wed, 8 Sep 2010 09:37:10 -0500
To: Tom Karst<TKarst@vancepublishing.com>
Subject: Agriculture Secretary Vilsack Recognizes Work of USDA Experts Who Served in Afghanistan and Iraq

 
Release No. 0449.10
Contact:
Matt Herrick
(202) 720-0551

Agriculture Secretary Vilsack Recognizes Work of USDA Experts Who Served in Afghanistan and Iraq

Highlights USDA's Role in Building Vibrant Agricultural Economies Abroad

WASHINGTON, Sept. 8, 2010—Agriculture Secretary Tom Vilsack today recognized the efforts of more than 20 USDA employees who served as civilian agricultural experts in Afghanistan and Iraq. The agricultural experts were part of the Obama Administration's commitment to provide civilian assistance abroad to help promote long-term economic development.

"It is an honor for me to recognize these brave and devoted employees for their tremendous service to the people of Afghanistan and Iraq," said Vilsack. "President Obama's whole-of-U.S.-government approach in both nations has drawn civilian and military expertise from across the United States government to help Afghans and Iraqis build a resilient, sustainable agricultural sector, not only helping strengthen the economies of both nations but also contributing greatly to our security here in the United States."

About 85 percent of Afghans derive their livelihood from agriculture and 78 percent of the Afghan labor force works in agriculture. Agriculture represents 10 percent of Iraq's overall economy. Because agriculture is so important to both Afghanistan and Iraq, agricultural development is playing a major role in establishing stability and security in both countries. USDA experts help teach people to increase productivity on the farm, develop functioning markets, improve availability of agricultural credit, and enhance infrastructure along the supply chain

USDA agricultural experts began serving in Afghanistan in 2003 and Iraq in 2006 and work alongside civilians from the departments of State, Justice, and Interior, as well as the U.S. Agency for International Development and Army National Guard. The majority of these individuals serve as extension agents within civilian-military field units called Provincial Reconstruction Teams (PRTs), working with Afghans and Iraqis to strengthen the capacity of the local government, rebuild agricultural markets, and improve management of natural resources. In addition to agricultural experts, USDA ministry experts work at the Afghan and Iraqi ministries of agriculture to help build the capacity of those institutions to deliver services. USDA also maintains Foreign Service Officers and support staff within the U.S. Embassies of both countries.

Currently, USDA has more than 90 personnel serving in Afghanistan and Iraq. While the majority of agricultural and ministry experts have come from a dozen USDA agencies and offices from around the United States, others have come from a number of U.S. land-grant universities and State Departments of Agriculture.

USDA agricultural experts also work closely in Afghanistan and Iraq with U.S. Army National Guard units called agribusiness development teams (ADTs). ADTs are composed of soldiers with backgrounds and expertise in agriculture and related businesses. They provide training and advice to universities, provincial ministries, and local farmers, as well as design and implement development projects.

The following individuals were recognized for their outstanding service in Afghanistan: Ryan Brewster, Nebraska; Ray Lehn, Iowa; Tim Powers, Virginia; Jeff Sanders, Tennessee; Greg Schlenz, Washington; and Pedro Torres, California.

The following individuals were recognized for their outstanding service in Iraq: Travis Auxier, Georgia; William Baker, Washington, D.C.; Glenn Brown, Missouri; Michael Clayton, Kentucky; Eric Dolbeare, Illinois; Mike Gangwer, Michigan; David Greaser, Pennsylvania; Franklin Johnson, Washington, D.C.; Jon Melhus, Washington, D.C.; Michael Neruda, Maryland; David Nisbet, Texas; Charles Russell, Ohio; Samuel Tabler, Arkansas; Justin Whitmore, Oklahoma; Fred Woehl, Arkansas; Floyd Wood, Virginia; Fred Kessel, Montana; and Chris Rittgers, Iowa.

For more information about serving in Afghanistan or Iraq, U.S. citizens or USDA employees should go to www.usajobs.gov and search under the keywords of "USDA Iraq" or "USDA Afghanistan."
 

USDA is an equal opportunity provider, employer and lender. To file a complaint of discrimination, write: USDA, Director, Office of Civil Rights, 1400 Independence Ave., SW, Washington, DC 20250-9410 or call (800) 795-3272 (voice), or (202) 720-6382 (TDD).

 


This message was sent from USDA Office of Communications to tkarst@thepacker.com. It was sent from: OC News, USDA Office of Communications 1400 Independence Ave, SW, Washington, DC 20250-1300. You can modify/update your subscription via the link below.

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posted by Tom Karst @ 9:44 AM 0 Comments

Fw: [BITES-L] bites Sep. 8/10 -- II

Sent via BlackBerry from T-Mobile

From: Doug Powell <dpowell@KSU.EDU>
Sender: Bites <BITES-L@LISTSERV.KSU.EDU>
Date: Wed, 8 Sep 2010 07:49:03 -0500
To: BITES-L@LISTSERV.KSU.EDU<BITES-L@LISTSERV.KSU.EDU>
ReplyTo: Doug Powell <dpowell@KSU.EDU>
Subject: [BITES-L] bites Sep. 8/10 -- II


bites Sep. 8/10 -- II

US: Survivors of foodborne illness to demand action on bill

NEW YORK: State denies fault in Seneca Lake sprayground case

MINNESOTA: Gaylord farmer says his raw milk sanitary, safe

CANADIAN Food Inspection Agency seeks comments on regulatory proposal for imported food sector

Effect of temperature and time of storage on protein stability and anti-Salmonella activity of egg white

Qualitative map of Salmonella contamination on young chicken carcasses

Occurrence and antimicrobial resistance profiles of Salmonella species in retail meat products

Development and validation of a predictive model for foodborne pathogens in ready-to-eat pork as a function of temperature and a mixture of potassium lactate and sodium diacetate

Occurrence and antibiotic resistance of coliform bacteria and antimicrobial residues in pasteurized cow's milk from Brazil

Non-O157 shiga toxin-producing Escherichia coli in foods

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workers

how to subscribe

US: Survivors of foodborne illness to demand action on bill
08.sep.10
CNN
http://www.cnn.com/2010/HEALTH/09/08/food.safety.bill/
After the recall of more than 500 million eggs from a salmonella outbreak this summer, food safety advocates and survivors of foodborne illness will call for the U.S. Senate to pass a bill that has been in limbo since last year.
The groups will release a report Wednesday afternoon detailing the food recalls that have occurred since the U.S. House of Representatives passed Food and Drug Administration reform legislation in July 2009.
Since then, the bill has been awaiting action in the Senate.
Advocacy groups and survivors will call on the Senate to pass the bill (S. 510) when the Senate reconvenes.




NEW YORK: State denies fault in Seneca Lake sprayground case
08.sep.10
Democrat and Chronicle
Chris Swingle
http://www.democratandchronicle.com/article/20100908/NEWS01/9080337/1002/NEWS
Five years after more than 4,000 people allegedly were sickened by a parasite in the recycled water at Seneca Lake State Park's sprayground in Geneva, the state has countered a class-action lawsuit by saying the state park wasn't at fault.
Lawyers for the sickened people seek unspecified damages, alleging negligence in designing, building and operating the filtration system for the 100-plus jets that spray water.
The case was one of the largest outbreaks of waterborne illness nationwide in at least a decade.
Court filings Thursday by the state attorney general's office, representing the state Department of Parks, Recreation and Historic Preservation, assert that the sprayground was consistent with industry standards and used the same chlorine filtration system as all other spraygrounds in the state in August 2005. The court papers state that multiple safety practices were followed.
When illnesses were reported, state health officials found cryptosporidium in the spray park's water tanks and closed the park in mid-August 2005. The state Department of Health concluded that one or more visitors with gastrointestinal illnesses called cryptosporidiosis passed the microscopic crypto parasite into the sprayground's revolving water system through a diarrhea bowel movement. The parasite, which is resistant to chlorine-based disinfectants, likely infected other visitors when water sprayed into their mouths. The infections led to diarrhea, nausea, fever and headache.
The state said in court papers that crypto contamination "can and has occurred in recreational water facilities that are state-of-the-art, that are well-run and even in those that have installed a ultraviolet light (UV) disinfectant treatment system."




MINNESOTA: Gaylord farmer says his raw milk sanitary, safe
07.sep.10
Star Tribune
Mike Hughlett
http://www.startribune.com/local/102399924.html
GAYLORD, MINN. -- The rebel Minnesota dairy farmer at the heart of an E. coli outbreak linked to raw milk -- a controversial beverage that has sparked a nationwide food safety debate -- got his day in court Tuesday and defended the sanitation of his farm.
Mike Hartmann took the stand in Sibley County court in a fight with state regulators over several hundred tubs of milk, ice cream and other foods essentially impounded in June after the E. coli outbreak sickened eight people and sent several to the hospital.
Hartmann wants the food back, while the state alleges that his dairy operation was unsanitary and that therefore the food is adulterated and should be destroyed. Hartmann has also filed a counterclaim against the state, saying it has violated his constitutional right to sell his wares and asking for compensatory damages.
Hartmann said in court Tuesday he knew something was amiss on a day in late May when seven or eight squad cars pulled up at his farm and a sheriff served him with a search warrant.
He said he asked what potential crime had been committed at the Gibbon dairy operation, but the sheriff didn't know. Neither did two state inspectors accompanying the sheriff, he said. The descent on the Hartmann farm occurred after state health and food regulators had linked the E. coli outbreak to raw milk, which isn't pasteurized to kill pathogens like E. coli O157:H7.




CANADIAN Food Inspection Agency seeks comments on regulatory proposal for imported food sector
07.sep.10
CFIA
http://www.marketwire.com/press-release/Canadian-Food-Inspection-Agency-Seeks-Comments-on-Regulatory-Proposal-Imported-Food-1314891.htm
OTTAWA, ONTARIO -- The Canadian Food Inspection Agency (CFIA) is seeking input from stakeholders and the Canadian public on the proposed principles that will guide the development of new regulations for certain imported food products. This would include enhanced food safety requirements as well as an importer licensing initiative.
The consultation, which is available on the CFIA website and open for comments until October 4, 2010, is intended to assist in the development of the proposed regulations. The CFIA also wants to hear from stakeholders and the Canadian public at information and consultation sessions that will be taking place in Ottawa, Montreal, Halifax, Toronto and Vancouver.
The CFIA is proposing to add new regulations under the Canada Agricultural Products Act. The new regulations are intended to:
* strengthen the accountability of importers for the safety of food products,
* enhance the CFIA's ability to communicate important food safety information, and
* increase consumer confidence in the safety of Canada's food supply.
The CFIA recognizes that the majority of today's food manufacturers, processors, distributors, and importers provide Canadians with safe food. At the same time, there is a need to modernize and sharpen the focus of government inspection to protect Canadians. While our current food safety system has served us well, we must continue to seek ways of improving our system to better respond to risks in this complex global marketplace.
The CFIA will continue to update Canadians on these regulatory efforts once the consultation period has concluded. Please visit the CFIA website for more information and to register for one of the face-to-face information and consultation sessions.




Effect of temperature and time of storage on protein stability and anti-Salmonella activity of egg white
08.sep.10
Journal of Food Protection®, Volume 73, Number 9, September 2010 , pp. 1604-1612(9)
Rehault-Godbert, Sophie; Baron, Florence; Mignon-Grasteau, Sandrine; Labas, Valerie; Gautier, Michel; Hincke, Maxwell T.; Nys, Yves
http://www.ingentaconnect.com/content/iafp/jfp/2010/00000073/00000009/art00002
Abstract:
Hen egg white contains numerous molecules of interest for human health, including antimicrobial proteins. Little information is available concerning changes in the antimicrobial activity of egg white during storage; therefore, we analyzed the potential of egg white to inhibit growth of Salmonella enterica serovar Enteritidis following storage at 4, 20, or 37°C for 30 days prior to inoculation. Egg white displayed higher anti-Salmonella activity after a few days of storage at 20 and 37°C. The rate of increase in activity was more rapid and pronounced at the higher temperature. However, egg white stored at 20°C retained higher antimicrobial activity than that of egg white stored at 4 or 37°C, when the entire storage period is taken in consideration. In contrast, storage of egg at 37°C for more than 14 days reduced the bacteriostatic potential of egg white. Statistical analyses revealed a correlation between pH and the antimicrobial activity of egg white. Moreover, diminished antimicrobial activity was associated with degradation of ovalbumin and ovotransferrin, as assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and mass spectrometry. However, the fluctuation in anti-Salmonella activity of egg white could not be related to any variation of trypsin-like, chymotrypsin-like, or gelatinolytic activities that potentially account for degradation of antimicrobial egg white proteins.




Qualitative map of Salmonella contamination on young chicken carcasses
08.sep.10
Journal of Food Protection®, Volume 73, Number 9, September 2010 , pp. 1596-1603(8)
Oscar, T.P.; Rutto, G.K.; Ludwig, J.B.; Parveen, S
http://www.ingentaconnect.com/content/iafp/jfp/2010/00000073/00000009/art00001
Abstract:
Salmonella contamination of poultry is a global public health problem. The objective of this study was to map the distribution of Salmonella on the young chicken carcass, to improve poultry inspection and food safety. Young chickens (n = 70) in the Cornish game hen class were obtained at retail over a 3-year period. Carcasses were aseptically sectioned into 12 parts, and then Salmonella was isolated from whole-part incubations by conventional culture methods. Isolates were characterized for serotype and antibiotic resistance, and by pulsed-field gel electrophoresis (PFGE). Salmonella incidence was 21.5% (181 of 840) for parts and 57.1% (40 of 70) for carcasses. The number of contaminated parts per carcass ranged from 0 to 12, with a mean of 4.5 among contaminated carcasses. Chi-square analysis indicated that Salmonella incidence differed (P < 0.05) among parts, with rib back (38.6%) and sacral back (34.3%) being the most contaminated. Among the 40 contaminated carcasses, there were 37 different patterns of contamination among parts. Of the 33 carcasses with more than one contaminated part, 12.1% contained two serotypes, 33.3% contained two or more antibiotic resistance profiles, and 100% contained two or more PFGE patterns. The most common serotype was Typhimurium (94.5%), and most (97.2%) isolates were resistant to multiple antibiotics. These results indicated a diverse pattern of Salmonella contamination among carcasses and that multiple subtypes of Salmonella were often present on contaminated carcasses. Thus, whole-carcass incubation succeeded by characterization of multiple isolates per carcass is needed to properly assess and manage this risk to public health.




Occurrence and antimicrobial resistance profiles of Salmonella species in retail meat products
08.sep.10
Journal of Food Protection®, Volume 73, Number 9, September 2010 , pp. 1613-1617(5)
Arslan, Seza; Eyi, Ayla
http://www.ingentaconnect.com/content/iafp/jfp/2010/00000073/00000009/art00003
Abstract:
In the present study, a total of 225 retail meat products (poultry meat, ground beef, and beef samples) were tested for the prevalence of Salmonella. Of these, 50 (22.2%) were positive for Salmonella. Overall, the pathogen was detected in 22 (29.3%) samples of poultry meat (n = 75), 16 (21.3%) samples of ground beef (n = 75), and 12 (16%) samples of beef (n = 75). The most common isolate was Salmonella enterica serovar Typhimurium (9.8%), followed by S. bongori species (8.9%) and S. enterica subsp. diarizonae (3.5%). The Salmonella strains isolated were also examined for antimicrobial resistance patterns and production of β-lactamase enzyme. The resistance levels of the isolates against 14 different antimicrobial agents were tested by the disk diffusion method. None of the strains exhibited resistance to cefotaxime, ciprofloxacin, norfloxacin, or levofloxacin. However, the highest resistance rates in the meat isolates were 64% each for ampicillin and cephazolin and 56% for amoxicillin-clavulanic acid. A total of 62% of the 50 Salmonella strains were multiresistant to three or more antimicrobial agents. The exhibited multiple resistance to four or more antimicrobial drugs was 32%. Furthermore, none of the isolates had β-lactamase enzyme activity.




Development and validation of a predictive model for foodborne pathogens in ready-to-eat pork as a function of temperature and a mixture of potassium lactate and sodium diacetate
08.sep.10
Journal of Food Protection®, Volume 73, Number 9, September 2010 , pp. 1626-1632(7)
Min, K.J.; Yoon, K.S.
http://www.ingentaconnect.com/content/iafp/jfp/2010/00000073/00000009/art00005
Abstract:
We developed and validated secondary models that can predict growth parameters of Salmonella Typhimurium and Staphylococcus aureus in cooked-pressed ready-to-eat (RTE) pork as a function of concentrations (0 to 3%) of a commercial potassium lactate and sodium diacetate mixture (PL+SDA) and temperature (10 to 30°C). The primary growth data were fitted to a Gompertz equation to determine the lag time (LT) and growth rate (GR). At 10°C, the growth of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork containing 2% and 3% PL+SDA was completely inhibited. The effects of temperature and concentration of PL+SDA on the growth kinetics of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork were modeled by response surface analysis using polynomial models of the natural logarithm transformation of both LT and GR. Model performance was also evaluated by use of the prediction bias (Bf) and accuracy (Af) factors, median relative error, and mean absolute relative error, as well as the acceptable prediction zone method. The results showed that LT and GR models of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork are acceptable models. Thus, both the LT and GR growth models developed herein can be used for the development of tertiary models for Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork in the matrix of conditions described in the present study.




Occurrence and antibiotic resistance of coliform bacteria and antimicrobial residues in pasteurized cow's milk from Brazil
08.sep.10
Journal of Food Protection®, Volume 73, Number 9, September 2010 , pp. 1684-1687(4)
Zanella, G.N.; Mikcha, J.M.G.; Bando, E.; Siqueira, V.L.D.; Machinski, M.
http://www.ingentaconnect.com/content/iafp/jfp/2010/00000073/00000009/art00013
Abstract:
In this study we examined the hygienic and sanitary quality of pasteurized cow's milk in the state of Paraná, Brazil, by determining the presence of coliforms and occurrence of antimicrobial residues. A total of 260 milk samples were collected from commercial establishments in different regions of the state. Coliform populations were estimated by the multiple-tube test, and antimicrobial residues were detected by enzyme-linked immunosorbent assay. Overall, 105 samples (40.4%) were unsuitable for consumption according to Brazilian legal standards. Among the coliforms, Escherichia coli and Klebsiella pneumoniae were respectively identified in 77.05 and 36.07% of the samples. The highest rates of resistance to antimicrobial agents were observed for ampicillin (19.2%), cephalothin (18.9%), and tetracycline (17.1%). Antimicrobial residues were detected in 80 samples (30.8%). Forty-eight samples (18.5%) were positive for tetracycline, 29 (17.4%) for neomycin, 9 (3.5%) for beta-lactams, 6 (2.3%) for gentamicin, 4 (1.5%) for chloramphenicol, and 1 (0.4%) for streptomycin-dihydrostreptomycin. The results demonstrate a high prevalence of coliforms and also a high occurrence of antimicrobial residues in pasteurized cow's milk from Paraná, Brazil.




Non-O157 shiga toxin-producing Escherichia coli in foods
08.sep.10
Journal of Food Protection®, Volume 73, Number 9, September 2010 , pp. 1721-1736(16)
Mathusa, Emily C.; Chen, Yuhuan; Enache, Elena; Hontz, Lloyd
http://www.ingentaconnect.com/content/iafp/jfp/2010/00000073/00000009/art00020
Abstract:
Non-O157 Shiga toxin-producing Escherichia coli (STEC) strains have been linked to outbreaks and sporadic cases of illness worldwide. Illnesses linked to STEC serotypes other than O157:H7 appear to be on the rise in the United States and worldwide, indicating that some of these organisms may be emerging pathogens. As more laboratories are testing for these organisms in clinical samples, more cases are uncovered. Some cases of non-O157 STEC illness appear to be as severe as cases associated with O157, although in general cases attributed to non-O157 are less severe. There is much variation in virulence potential within STEC serotypes, and many may not be pathogenic. Of more than 400 serotypes isolated, fewer than 10 serotypes cause the majority of STEC-related human illnesses. Various virulence factors are involved in non-O157 STEC pathogenicity; the combined presence of both eae and stx genes has been associated with enhanced virulence. A scientific definition of a pathogenic STEC has not yet been accepted. Several laboratories have attempted to develop detection and identification methods, and although substantial progress has been made, a practical method of STEC detection has yet to be validated. Worldwide, foods associated with non-O157 STEC illness include sausage, ice cream, milk, and lettuce, among others. Results from several studies suggest that control measures for O157 may be effective for non-O157 STEC. More research is needed to uncover unique characteristics and resistances of non-O157 STEC strains if they exist. The public health significance of non-O157 STEC and the implications for industry practices and regulatory actions are discussed.




Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workers
08.sep.10
Journal of Food Protection®, Volume 73, Number 9, September 2010 , pp. 1762-1773(12)
Todd, Ewen C.D.1; Michaels, Barry S.2; Greig, Judy D.3; Smith, Debra4; Bartleson, Charles A
http://www.ingentaconnect.com/content/iafp/jfp/2010/00000073/00000009/art00022
Abstract:
The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdictions have made glove use compulsory for food production and preparation. When properly used, gloves can substantially reduce opportunities for food contamination. However, gloves have limitations and may become a source of contamination if they are punctured or improperly used. Experiments conducted in clinical and dental settings have revealed pinhole leaks in gloves. Although such loss of glove integrity can lead to contamination of foods and surfaces, in the food industry improper use of gloves is more likely than leakage to lead to food contamination and outbreaks. Wearing jewelry (e.g., rings) and artificial nails is discouraged because these items can puncture gloves and allow accumulation of microbial populations under them. Occlusion of the skin during long-term glove use in food operations creates the warm, moist conditions necessary for microbial proliferation and can increase pathogen transfer onto foods through leaks or exposed skin or during glove removal. The most important issue is that glove use can create a false sense of security, resulting in more high-risk behaviors that can lead to cross-contamination when employees are not adequately trained.


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bites Sep. 8/10

Peanut-man Parnell back to work as nut consult

Lady Gaga wears raw meat bikini, risks E. coli outbreak

Crisis, what crisis? Food safety and the cycle of crisis

Cheater alert: NEW YORK restaurant caught posting fake grade

Dry hands or spread bacteria; paper towel better than blowers

UK: Two more E. coli cases confirmed

WISCONSIN: Salmonella victim still can't stand the sight of eggs

US: FDA nears approval as food of genetically altered salmon

UK: Imported heifer aged over 30 months not tested for BSE

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Peanut-man Parnell back to work as nut consult
08.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143992/10/09/08/peanut-man-parnell-back-work-nut-consult
Associated Press reports that Stewart Parnell, former president of the now-bankrupt Peanut Corp. of America whose filthy processing plants were blamed in a salmonella outbreak two years ago that killed nine people and sickened hundreds, is back in the business.
Parnell is working as a consultant to peanut companies as the federal government's criminal investigation against him has languished for more than 18 months, The Associated Press has learned.
Parnell, who invoked the Fifth Amendment to avoid testifying before Congress in February 2009, once directed employees to "turn them loose" after samples of peanuts had tested positive for salmonella and then were cleared in a second test, according to e-mails uncovered at the time by congressional investigators.
In an interview with the AP, Parnell expressed exasperation and said he wants the pending criminal investigation resolved — one way or another.
"They just say we're still investigating," Parnell said. "I feel like I wish they'd come on and do what they're going to do. I'd like to get this behind me."
Parnell also said he has been directed by his lawyers not to discuss his case with family members of the nine people who died in the salmonella outbreak blamed on his processed peanuts.
"My God, when are we going to hold anyone responsible?" said Jeff Almer, whose mother, Shirley Almer, was the first known death from the outbreak in Minnesota. "So far to this day, nothing's happened to this man. I think every person in America who was affected by this, every family who lost someone, deserves to hear the truth from this guy."
http://www.google.com/hostednews/ap/article/ALeqM5hS6YRieGSTEkqWTPIFNANcvotEQwD9I3JH001




Lady Gaga wears raw meat bikini, risks E. coli outbreak
08.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143991/10/09/08/lady-gaga-wears-raw-meat-bikini-risks-e-coli-outbreak
Lady Gaga graces the September cover of Vogue Hommes Japan wearing an ensemble of thinly sliced cuts of presumably prime beef (kobe?) that barely covers her body.
Connecticut News recommends that if you are not vegetarian and do happen to eat meat once worn by Lady Gaga, be sure to cook it thoroughly and use a meat thermometer to ensure it reaches an internal temperature of at least 160 degrees F.
http://blog.ctnews.com/hottopics/2010/09/07/lady-gaga-wears-raw-meat-bikini-risks-e-coli-outbreak/




Crisis, what crisis? Food safety and the cycle of crisis
08.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143990/10/09/08/crisis-what-crisis-food-safety-and-cycle-crisis
Supertramp was always big in Canada. Their 1975 album, Crisis-What Crisis set the stage for the megasellers of the next few years. I didn't really go for Supertramp, but have to admit their music holds up much better than most – Journey is so awful – over the years.
Julia Stewart of the Produce Marketing Association offers some food safety crisis communication tips in the From Field to Fork blog. It ain't rocket surgery, but groups screw this up all the time (today I'm looking at you, egg industry; tomorrow, who knows).
Don't stonewall
There can't be any holes in the food safety net, folks – so large, local, conventional, organic, everyone must get on the food safety bus.
Don't settle for status quo
Your grandfather or great-grandfather's farming practices are no longer good enough. The modern food safety reality necessitates risk assessment and risk management, GAPs, audits, and the courage to not harvest that suspect block.
Don't blame victims
Consumers (rightfully) expect the food industry to work hard to produce safe foods, so we shouldn't blame them when they get sick because they didn't treat our foods like hazardous materials.
Do consider the return on investment
A food safety program is an insurance policy. Causing a foodborne illness outbreak can literally cost you the farm. Investing in food safety can help reduce the risk.
Do have a long-term view
The food safety landscape is perpetually changing, so strive for continuous improvement.
http://fieldtofork.pma.com/?p=1501




Cheater alert: NEW YORK restaurant caught posting fake grade
08.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143989/10/09/08/cheater-alert-new-york-restaurant-caught-posting-fake-gradeAny system designed to deliver safer food is going run up against some form of hucksterism – food and fraud have always gone together. That doesn't mean a system is hopelessly flawed, it means make it better to weed out the cheats.
The New York Daily News reports that just weeks after city officials started forcing eateries to post sanitary letter grades in their windows, the News spotted a suspicious-looking letter A at a restaurant that didn't look grade-A.
Ming's Chinese take-out on 9th Ave. at 33rd St. had a "Sanitary Inspection Grade" on the wall beside its counter that looked like the ones that have started to crop up in restaurant windows. It had the city seal, the Health Department logo and a helpful reminder to call 311.
But a check of city records found that - sure enough - Ming's hadn't earned the prized mark.
To the contrary, though the take-out's last inspection in January came before the city started issuing letter grades, inspectors found serious health code violations. Among them: Evidence of mice, roaches and flying insects.
Inspectors also discovered that some hot food was stored at too low a temperature to be safe and that some equipment was poorly maintained.
A manager at Ming's refused to say where he got his fake grade, saying that a company came in and then sent the letter to him. He refused to name that company - or to explain why he posted a grade he hadn't earned. He also refused to give his name.
City officials say they haven't received any complaints of restaurants posting fake grades, adding they'll crack down on anyone caught cheating. Those restaurants could face a fine of $1,000.
http://www.nydailynews.com/ny_local/2010/09/05/2010-09-05_chop_suea_restaurants_dishing_up_phony_grades.html#ixzz0yqsZWVHp




Dry hands or spread bacteria; paper towel better than blowers
08.sep.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143988/10/09/08/dry-hands-or-spread-bacteria-paper-towel-better-blowers
Another meaningless survey relying on self-reporting has found 50 per cent of 1,053 U.S. respondents said they "wash their hands more thoroughly or longer or more frequently" in public restrooms as a result of the H1N1 virus - that's up from 45 percent in 2009 when the same question was asked.
But even if people think they are vigilant about washing their hands – observational studies say they aren't – are people washing and drying hands in a way to lower bacterial loads? Not drying hands thoroughly after washing them could increase the spread of bacteria, and rubbing hands whilst using a conventional electric hand dryer could be a contributing factor. Frequently people give up drying their hands and wipe them on their clothes instead.
That's what I observed anecdotally when I first visited Kansas State University in 2005 and saw these groovy all-in-one hand units that are terrible for hand sanitation; paper towels were subsequently installed so people could at least dry their hands properly.
A study by researchers at the University of Bradford and published in the current Journal of Applied Microbiology evaluated three kinds of hand drying and their effect on transfer of bacteria from the hands to other surfaces: paper towels, traditional hand dryers, which rely on evaporation, and a new model of hand dryer, which rapidly strips water off the hands using high velocity air jets.


In this study the researchers quantified the effects of hand drying by measuring the number of bacteria on different parts of the hands before and after different drying methods. Volunteers were asked to wash their hands and place them onto contact plates that were then incubated to measure bacterial growth. The volunteers were then asked to dry their hands using either hand towels or one of three hand dryers, with or without rubbing their hands together, and levels of bacteria were re-measured.


Dr Snelling and her team found that rubbing the hands together whilst using traditional hand dryers could counteract the reduction in bacterial numbers following handwashing. Furthermore, they found that the relative reduction in the number of bacteria was the same, regardless of the hand dryer used, when hands were kept still. When hands are rubbed together during drying, bacteria that live within the skin can be brought to the surface and transferred to other surfaces, along with surface bacteria that were not removed by handwashing.
The researchers found the most effective way of keeping bacterial counts low, when drying hands, was using paper towels. Amongst the electric dryers, the model that rapidly stripped the moisture off the hands was best for reducing transfer of bacteria to other surfaces.
http://www.sys-con.com/node/1521979
http://www.news-medical.net/news/20100907/Researchers-quantify-effects-of-drying-to-measure-bacteria-after-hand-wash.aspx




UK: Two more E. coli cases confirmed
07.sep.10
BBC News
http://www.bbc.co.uk/news/uk-northern-ireland-11221653
A further two cases of the E. coli infection linked to an outbreak near Lurgan have been confirmed by the Public Health Agency.
The agency has said it is continuing to investigate the source of the outbreak which struck children who attend Holly House nursery in Dollingstown.
In a statement, a spokesperson said further cases may occur due to household transmission of the bug.
Families have been advised how they can reduce the risk of spreading infection.
On Monday, it was announced that 12 children who attend Holly House had the bug.




WISCONSIN: Salmonella victim still can't stand the sight of eggs
27.aug.10
msnbc
JoNel Aleccia
http://www.msnbc.msn.com/id/38873532/ns/health-food_safety
Weeks after contracting a serious salmonella infection tied to a nationwide recall of tainted eggs, Tanja Dzinovic hasn't fully recovered.
Sure, the 27-year-old saleswoman from Pleasant Prairie, Wis., is over the worst symptoms that developed within days of eating a Cobb salad at a Kenosha, Wis., restaurant now linked to an Iowa egg farm.
The crippling stomach cramps have stopped and she's no longer dehydrated. She's done feeling like she has a killer case of the flu, and she's no longer making endless trips to the bathroom.
"It was just unbearable," said Dzinovic, who got sick in mid-June and was briefly hospitalized. "It lasted for a week."
But Dzinovic, who filed the first lawsuit in connection with the outbreak, still gets queasy at the sight of eggs, and she can't seem to keep anything down.
Worse than that, though, is the feeling that she was only one of thousands of people possibly sickened by businesses that shipped out 550 million bad eggs.
"I think it's disturbing," said Dzinovic. "It's in their hands, what society is eating."




US: FDA nears approval as food of genetically altered salmon
07.sep.10
Washington Post
Lyndsey Layton
http://www.washingtonpost.com/wp-dyn/content/article/2010/09/06/AR2010090603223.html?wprss=rss_print/asection
The Food and Drug Administration is poised to approve the first genetically modified animal for human consumption, a highly anticipated decision that is stirring controversy and could mark a turning point in the way American food is produced.
FDA scientists gave a boost last week to the Massachusetts company that wants federal approval to market a genetically engineered salmon, declaring that the altered salmon is safe to eat and does not pose a threat to the environment.
"Food from AquAdvantage Salmon . . . is as safe to eat as food from other Atlantic salmon," the FDA staff wrote in a briefing document. Those findings will be presented Sept. 19 to a panel of scientific experts that will advise top officials at the FDA whether to approve the altered salmon. The panel is holding two days of meetings to hear from FDA staff members, the company behind AquAdvantage and the public.
AquAdvantage is an Atlantic salmon that has been given a gene from the ocean pout, an eel-like fish, which allows the salmon to grow twice as fast as a traditional Atlantic salmon. It also contains a growth hormone from a Chinook salmon.
AquaBounty, the Massachusetts company that first applied to the FDA for permission to sell its fish in 1995, said the modified fish is identical to the Atlantic salmon, except for the speed of its growth.
"We've been studying this fish for more than 10 years," said Ronald L. Stotish, the company's president and chief executive. "In characteristics, physiology, behavior, this is an Atlantic salmon. It looks like an Atlantic salmon. It tastes like an Atlantic salmon."
The team of scientists at the FDA that reviewed AquaBounty's application seems to agree. "We have found no biologically relevant difference between food from [AquaBounty salmon] and conventional Atlantic salmon," the briefing document said.




UK: Imported heifer aged over 30 months not tested for BSE
07.sep.10
Food Standards Agency
http://www.food.gov.uk/news/newsarchive/2010/sep/otmbsesep10
The Agency has been notified that meat from an over thirty month (OTM) heifer imported from Switzerland has entered the food supply without being tested for BSE.
It is very unlikely that the heifer was infected with BSE and as specified risk material (SRM) was removed, any risk to human health is extremely low.*
The heifer had been imported into the UK in December 2009 and was slaughtered at Woolley Bros (Wholesale Meats) Ltd's abattoir in Holbrook, Sheffield, on 14 July 2010, at just over 42 months of age. BSE testing is mandatory for cattle born in Switzerland if slaughtered for human consumption at over 30 months of age. The missing BSE test result was discovered on 23 August during routine cross checks of slaughter and BSE test data.
According to BSE regulations, the animal slaughtered before the untested heifer and the two animals slaughtered after the heifer should also have been removed from the food chain. However, by the time the failure was discovered, all of the associated carcasses had left the premises. Three of the four associated carcasses had been exported to the Netherlands and the authorities there have been informed. Subsequent checks indicate that the meat from the other associated carcass is no longer in the food supply chain.
*SRM is that part of the animal most likely to contain BSE infectivity.


bites is produced by Dr. Douglas Powell and food safety friends at Kansas State University. For further information, please contact dpowell@ksu.edu or check out bites.ksu.edu.

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posted by Tom Karst @ 7:13 AM 0 Comments