September 2010 ee Vol. a 30, No. 9 Periodicals 6200 Aurora Avenue ¢ Suite 200W Des Moines, lowa 50322-2864, USA merle Mm manele drele Mm igsalels

Science and NewS trom the international Association for Food Protection

Inter-agency Public Health Collaboration Pathogens Used with Biltong Product

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SEPTEMBER 2010 | FOOD PROTECTION TRENDS 513 International Association for _/S ‘ood Protection,

VOLUME 30, NO. 9

M ARTICLES

528 inter-agency Public Health Collaboration: Western States Escherichia coli O157:H7 Investigation Associated with Ground Beef Bonnie W. Kissler, Rosemary Turner, Timothy C. lhry, Scott A. Seys and The Investigation Team

Pathogens Associated with Biltong Product and Their in vitro Survival of Hurdles Used during Production Keshia Naidoo and Denise Lindsay

M ASSOCIATION NEWS

521 Sustaining Members 524 Reflections of from Your President 526 Commentary from the Executive Director 540 New Members

M@ DEPARTMENTS

545 What’s Happening in Food Safety 548 Industry Products 552 Coming Events 553 Advertising Index

M@ EXTRAS

539 Call for Nominations — 2011 Secretary 557 Journal of Food Protection Table of Contents 558 Audiovisual Library Order Form 559 Booklet Order Form The publishers do not warrant, either 560 Membership Application expressly or by implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any views offered by the authors of said articles and descréptions.

514 FOOD PROTECTION TRENDS | SEPTEMBER 2010 aer--<8 8 5” es

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| fetision ) 390 Wakara Way, Salt Lake City, UT, 84108, USA | 1-800-735-6544 www.idahotech.com International Association for Food Protection, PROTECTIQN SCIENCE AND NEW 6200 Aurora Avenue, Suite 200VV FROM THE INTERNATIONAL ee eunwe FOR FOOD PROTECTION Des Moines, IA 50322-2864, USA Phone: +1 800.369.6337 * +1 515.276.3344 Food ProtectionTrends (ISSN- | 541-9576) is published monthly beginning Fax: +1 515.276.8655 with the January number by the International Association for Food Pro- E-mail: [email protected] tection, 6200 Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, Web site: www.foodprotection.org USA. Each volume comprises |2 numbers. Printed by Heuss Printing, Inc., 911 N. Second Street,Ames, lowa 50010, USA. Periodical Postage paid FPT JOURNAL STAFF at Des Moines, lowa 50318 and additional entry offices. Manuscripts: Correspondence regarding manuscripts should be David W. Tharp, CAE: Executive Director addressed to Donna A. Bahun, Production Editor, International Associa- E-mail: [email protected] tion for Food Protection. Lisa K. Hovey, CAE: Managing Editor Copyright® 2010 by the International Association for Food Protection.No E-mail: [email protected] part of the publication may be reproduced or transmitted in any form, | or by any means, electronic or mechanical, including photocopy, record- Donna A. Bahun: Production Editor ing, or any information storage and retrieval system, except in limited E-mail: [email protected] quantitites for the non-commercial purposes of scientific or educational advancement, without permission from the International Association for Pam J. Wanninger: Proofreader Food Protection Editorial office. News Releases, Updates, Coming Events and Cover Photos: INTERNATIONAL ASSOCIATION FOR Correspondence for these materials should be sent to Donna A. Bahun, FOOD PROTECTION STAFF Production Editor, International Association for Food Protection. “instructions for Authors’ may be obtained from our Web site David W. Tharp, CAE: Executive Director at www.foodprotection.org or from Donna A. Bahun, Production Editor, E-mail: [email protected] International Association for Food Protection. Orders for Reprints: All orders should be sent to Food Protection Trends, Lisa K. Hovey, CAE: Assistant Director | Attention: Donna Bahun, International Association for Food Protection. E-mail: |[email protected] Note: Single copies of reprints are not available from this address;address Donna A. Bahun: Design and Layout | single copy reprint requests to principal author. E-mail: [email protected] Reprint Permission: Questions regarding permission to reprint any portion of Food Protection Trends should be addressed to: Farrah L. Benge: Accounting Assistant Donna A. Bahun, Production Editor, International Association for Food E-mail: [email protected] Protection. Business Matters: Correspondence regarding business matters should Julie A. Cattanach: Membership Services be addressed to Lisa K. Hovey, Managing Editor, International Association E-mail: [email protected] for Food Protection. Donna Gronstal: Senior Accountant Membership Dues: Membership in the Association is available E-mail: [email protected] to individuals. Dues are based ona |2 month period. Food Protection Trends, Journal of Food Protection and JFP Online are optional Member benefits. Terri M. Haffner: Program Coordinator See the Membership form at the back of this issue for pricing information. E-mail: [email protected] Correspondence regarding changes of address and dues must be sent to Julie A. Cattanach, Membership Services, International Association for Karla K. Jordan: Order Processing Food Protection E-mail: [email protected] Sustaining Membership: Three levels of sustaining membership | are available to organizations. For more information, contact Julie A. Didi Loynachan: JFP Editorial Assistant | Cattanach, Membership Services, International Association for Food E-mail: [email protected] | Protection. Susan A. Smith: Association Services | Subscription Rates: Food Protection Trends is available by subscrip- E-mail: [email protected] | tion for $270.00 US, $285.00 Canada/Mexico, and $300.00 International. | Single issues are available for $3 1.00 US and $40.00 all other countries. All Pam J. Wanninger: Proofreader | rates include shipping and handling. No cancellations accepted. For more | information contact JulieA.Cattanach,Membership Services, International | Association for Food Protection. ADVERTISING | Claims: Notice of failure to receive copies must be reported within David Larson | 30 days domestic, 90 days outside US. Phone: +1 515.440.2810 | Postmaster: Send address changes to Food Protection Trends, 6200 Fax: +1 515.440.2809 | Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, USA. E-mail: [email protected] | Food Protection Trends is printed on paper that meets the requirements | of ANSI/NISO 239.48-1992.

516 FOOD PROTECTION TRENDS | SEPTEMBER 2010 Delivering Global * Food Safety — »Expertise

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EXECUTIVE BOARD

PRESIDENT, Lee-Ann Jaykus, Ph.D., North Carolina State Univ- ersity, Dept. of Food Science, Schaub Hall, Room 339A, 400 Dan Allen Drive, Raleigh, NC 27695-7624, USA; Phone: 919.513.2074; E-mail: [email protected] Fava aeAe2e PRESIDENT-ELECT, Isabel Walls, Ph.D, USDA-The National Inst- itute of Food and Agriculture, 800 — 9th St. SW, Room 3423, JULY 31-AUGUST 3] Washington, D.C. 20024-2475, USA; Phone: 202.401.6357; E-mail: iwalls@ : ea nifa.usda.gov Frontier Airlines Center Milwaukee, Wisconsin VICE PRESIDENT, Katherine M. J. Swanson, Ph.D., Ecolab Inc., 655 Lone Oak Dr., Eagan, MN 55121-1649, USA; Phone: 651.795.5943; E-mail: katie. [email protected]

SECRETARY, Donald W. Schaffner, Ph.D., Rutgers University, Food [AEP oie | S 2 Science Dept., 65 Dudley Road, New Brunswick, NJ 08901-8520, USA; Phone: 732.982.7475; E-mail: [email protected]

JULY 22-25 PAST PRESIDENT, Vickie Lewandowski, M.S., Kraft Foods, | Kraft Court, Rhode Island Convention Center Glenview, IL 60025-5066, USA; Phone: 847.646.6798; E-mail: vilewandowski@

Providence, Rhode Island kraft.com AFFILIATE COUNCIL CHAIRPERSON, David C. Lloyd, University of Wales Institute-Cardiff, Llandaff Campus Western Ave., Cardiff, South Wales CF5 2YB, United Kingdom; Phone: +44.0.292041.6306; [AEP 2013 E-mail: [email protected]

EXECUTIVE DIRECTOR, David W. Tharp, CAE, 6200 Aurora Ave., JULY 28-3 | Suite 200W, Des Moines, IA 50322-2864, USA; Phone: 515.276.3344; E-mail: [email protected] Charlotte Convention Center Charlotte, North Carolina SCIENTIFIC EDITOR

David A. Golden, Ph.D., University of Tennessee, Dept. of Food Science and Technology, 2605 River Dr., Knoxville, TN 37996-459 | ,USA; Phone: 865. 974.7247; E-mail: [email protected]

“The mission of the Association is to provide food safety | professionals worldwide with a forum to exchange information | | } | on protecting the food supply.” ie oe i PPY | ssociation . M Ba = e ake A Better vvorid

FOOD PROTECTION TRENDS | SEPTEMBER 2010 FPT EDITORIAL BOARD

JULIE A. ALBRECHT (12) Lincoln, NE ELIZABETH ANDRESS (11) Athens, GA KRISTINA BARLOW (12) Washington, D.C. SANDRA BASTIN (12) Lexington, KY MARK BERRANG (11) Athens, GA RENEE R. BOYER (10) Blacksburg, VA TOM G. BOUFFORD (10) Eagan, MN CHRISTINE BRUHN (12) Davis, CA SCOTT BURNETT (11) St. Paul, MN MARK W. CARTER (11) South Holland, IL BENJAMIN CHAPMAN (12) Raleigh, NC WARREN S. CLARK, JR. (10) Bloomingdale, IL ROCHELLE CLAVERO (11) Downers Grove, IL JULIAN M. COX (12) Sydney, NSW, Australia FAITH CRITZER (10) Knoxville, TN CATHERINE N. CUTTER (10) University Park, PA MICHELLE DANYLUK (11) Lake Alfred, FL JAMES S. DICKSON (10) Ames, IA FRANCISCO DIEZ-GONZALEZ (11) St. Paul, MN JOSEPH D. EIFERT (11) Blacksburg, VA PHYLLIS ENTIS (11) Stowe, VT DAVID GOMBAS (12) Washington, D.C. ROBERT B. GRAVANI (10) Ithaca, NY JUDY D. GREIG (11) Guelph, Ontario, Canada DALE GRINSTEAD (11) Sturtevant, WI JUDY HARRISON (11) Athens, GA JOHN HOLAH (12) Gloucestershire, United Kingdom SCOTT HOOD (10) Minneapolis, MN IAN JENSEN (10) North Sydney, NSW, Australia SOPHIA KATHARIOU (11) Raleigh, NC PATRICIA KENDALL (11) Fort Collins, CO KALMIA E. KNIEL (11) Newark, DE DENISE LINDSAY (11) Wits, South Africa SUSAN K. MCKNIGHT (11) Northbrook, IL RUTH L. PETRAN (10) Eagan, MN KATHLEEN T. RAJKOWSKI (11) Wyndmoor, PA GLENNER M. RICHARDS (11) Springfield, MO JENNIFER K. RICHARDS (10) Knoxville, TN RS UICP NE UM RO UCREE BUOY es a ctsn pas enccaceessagidcseinSs Saas lg acs cei Oa Paes kPa aces caacbc usa ak cb eda veka da amas acest’ .East Lansing, MI ROBERT L. SANDERS (10) Pensacola, FL KYLE SASAHARA (10) Hilo, HI JOE SEBRANEK (12) Ames, IA AMARAT H. SIMONNE (11) Gainesville, FL O. PETER SNYDER (10) St. Paul, MN JOHN N. SOFOS (11) Ft. Collins, CO KELLY A. STEVENS (11) Golden Valley, MN T. MATTHEW TAYLOR (10) ; College Station, TX LEO TIMMS (12) Ames, lA ANN WILCOCK (12) Guelph, ON, Canada

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 519 There are MORE THAN 3,400 SUSTAINING reasons for your organization MEMBER to join IAFP asa

International Association for Visit foodprotection.org to learn more about the various Sustaining aut MANCHU) Membership programs available to organizations like yours. MEMBERS

3M Food Safety Kellogg Company St. Paul, MN Uellaggs Battle Creek, MI www.3m.com www.kellogg.com

BD Diagnostics Cad Kraft Foods Sparks, MD ~ kraft foods Glenview, IL www.bd.com www.kraftfoods.com

bioMérieux, Inc. Life Technologies Hazelwood, MO Foster City, CA www.biomerieux.com www.lifetechnologies.com

Bio-Rad Laboratories Maple Leaf Foods Hercules, CA EWS Toronto, Ontario, Canada www.biorad.com Geta www.mapleleaf.com Cargill we Minneapolis, MN Nestle USA, Inc.

www.cargill.com Good Food, Good Life Glendale, CA www.nestle.com The C&XCea Company The Coca-Cola Company Atlanta, GA PEPSICO PepsiCo www.thecoca-colacompany.com Chicago, IL www.pepsico.com ConAgra ConAgra Foods, Inc. Foods Omaha, NE SGS North America www.conagrafoods.com SGS Fairfield, NJ WWW.US.SgS.COMm Diversey, Inc. Diversey Sturtevant, WI www.diversey.com Silliker Inc. Homewood, IL DuPont Qualicon www.silliker.com Wilmington, DE www.dupont.com vim” VLM Food Trading mM International Inc. Ecolab Inc. Kirkland, Quebec, Canada St. Paul, MN www.vimtrading.com www.ecolab.com (Continued on next page)

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 521 MEMBERS TR sais

AEGIS Food Testing Laboratories MATRIX MicroScience, Inc. ASIS North Sioux City, SD MATRIX Golden, CO Food Testing Laboratones www.aegisfoodlabs.com www.matrixmsci.com AY AIV Microbiology & Food Safety Orkin Commercial Services Atlanta, GA Microbiology & Food Safety Consultants, LLC > CONSULTANTS, LLC Hawthorn Woods, IL COMMERCIAL SERVICES” www.OrkinCommercial.com www.aivfoodsafety.com Vi ‘ Quality Flow Inc. CHEMSTAR Chemstar Corporation Northbrook, IL Lithia Springs, GA hw www.qualityflow.com www.chemstarcorp.com Rich Products Corporation Dubai Municipality Buffalo, NY Dubai, United Arab Emirates www.rich.com

DUBAI MUNICIPALITY www.dm.gov.ae SUPERVALU Supervalu Ee 4 F & H Food Equipment Co. Eden Prairie, MN a Springfield, MO www.supervalu.com www.fhfoodequipment.com Weber Scientific Food Safety Net Services, Ltd. Ww Hamilton, Nj AESNS www.weberscientific.com de Ss San Antonio, TX www.food-safetynet.com

SUSTAINING

3-A Sanitary Standards, Inc., BioControl Systems, Inc., Bellevue, DARDEN Restaurants, Inc., Orlando, McLean, VA; www.3-a.org WA; www.biocontrolsys.com FL; www.darden.com

Abbott Nutrition, Columbus, OH; Biolog, Inc., Hayward, CA; De Wafelbakkers, North Little Rock, www.abbottnutrition.com www.biolog.com AR; www.dewafelbakkers.com

Advanced Instruments, Inc., BioLumix, Inc., Ann Arbor, MI; www. Decagon Devices, Inc., Pullman, Norwood, MA; www.aicompanies.com mybiolumix.com WA; www.decagon.com

AEMTEK, Inc., Fremont, CA; Burger King Corp., Miami, FL; Deibel Laboratories, Inc., www.aemtek.com www.burgerking.com Lincolnwood, IL; www.deibellabs.com ASI Food Safety Consultants, Inc., Charm Sciences, Inc., Lawrence, Delhaize Group, Brussels, Belgium; St. Louis, MO; www.asifood.com MA; www.charm.com www.delhaizegroup.com

BCN Research Laboratories, Inc., Chestnut Labs, Springfield, MO; DNY, Orland Park, IL; www.dnvcert.com Rockford, TN; www.bcniabs.com www.chestnutlabs.com

522 FOOD PROTECTION TRENDS | SEPTEMBER 2010 MEMBERS

SUSTAINING

3-A Sanitary Standards, Inc., Fisher Scientific, Pittsburgh, PA; in Food Safety, East Lansing, MI; McLean, VA; www.3-a.org www.fishersci.com www.msu.edu

Abbott Nutrition, Columbus, OH; Food Directorate, Health Canada, Microbial-Vac Systems, Inc., Bluffdale, www.abbottnutrition.com Ottawa, Ontario, Canada; UT; www.m-vac.com www.hc-sc.gc.ca Advanced Instruments, Inc., MicroBioLogics, Inc., St. Cloud, MN; Norwood, MA; www.aicompanies.com Food Lion, LLC, Salisbury, NC; www.microbiologics.com www.foodlion.com AEMTEK, Inc., Fremont, CA; Microbiology International, Frederick, www.aemtek.com Food Research Institute, University MD; www.800ezmicro.com ASI Food Safety Consultants, Inc., of Wisconsin—Madison Madison, WI; www.wisc.edu/fri/ Micro-Smedt, Herentals, Belgium; St. Louis, MO; www.asifood.com www.micro-smedt.be BCN Research Laboratories, Inc., Grocery Manufacturers Association, Washington, D.C.; www.gmaonline.org MOCON, Inc., Minneapolis, MN; Rockford, TN; www.bcnlabs.com www.mocon.com Hardy Diagnostics, Santa Maria, CA; BioControl Systems, Inc., Bellevue, www.hardydiagnostics.com Nasco International, Inc., WA; www.biocontrolsys.com Fort Atkinson, WI; www.enasco.com Biolog, Inc., Hayward, CA; HiMedia Laboratories Pvt. Limited, The National Food Laboratory, www.biolog.com Mumbai, Maharashtra, India; www. himedialabs.com Inc., Dublin, CA; www.thenfl.com BioLumix, Inc., Ann Arbor, Ml; www. Nelson-Jameson, Inc., Marshfield, mybiolumix.com IBA Inc., Millbury, MA; 508.865.691 | WI; www.nelsonjameson.com Burger King Corp., Miami, FL; Idaho Technology, Inc., Salt Lake City, www.burgerking.com UT; www.idahotech.com Neogen Corporation, Lansing, Ml; www.neogen.com Charm Sciences, Inc., Lawrence, IDEXX Laboratories, Westbrook, MA; www.charm.com ME; www.idexx.com NSF International, Ann Arbor, MI; www.nsf.com IEH Laboratories & Consulting Chestnut Labs, Springfield, MO; Group, Lake Forest Park, WA; www. www.chestnutlabs.com OpGen, Gaithersburg, MD; www.opgen. iehinc.com com DARDEN Restaurants, Inc., Orlando, International Dairy Foods Penn State University, University FL; www.darden.com Association, Washington, D.C.; www. Park, PA; www.psu.edu De Wafelbakkers, North Little Rock, idfa.org AR; www.dewafelbakkers.com Process Tek, Des Plaines, IL; lowa State University Food www.processtek.net Decagon Devices, Inc., Pullman, Microbiology Group, Ames, IA; WA; www.decagon.com www.iastate.edu Publix Super Markets, Inc., Lakeland, FL; www.publix.com Deibel Laboratories, Inc., The Kroger Co., Cincinnati, OH; Lincolnwood, IL; www.deibellabs.com www.kroger.com Q Laboratories, Inc., Cincinnati, OH; www.qlaboratories.com Delhaize Group, Brussels, Belgium; Lester Schwab Katz & Dwyer, LLP; www.delhaizegroup.com Short Hills, NJ; www.lskdnylaw.com QMI-SAI Global, Cleveland, OH; www. qmi-saiglobal.com DNY, Orland Park, IL; www.dnvcert.com Malt-O-Meal Company, Northfield, MN; www.malt-o-meal.com R & F Laboratories, Downers Grove, DonLevy Laboratories, Crown Point, IL; www.rf-labs.com IN; www.donlevylab.com Margaritaville Enterprises, LLC, Orlando, FL; www.margaritaville.com Randolph Associates, Birmingham, DQCI Services, Mounds View, MN; AL; www.raiconsult.com www.dqci.com Michelson Laboratories, Inc., Electrol Specialties Co., South Beloit, Commerce, CA; www.michelsonlab.com REMEL, Inc., Lenexa, KS; www.remel.com IL; www.esc4cip.com Michigan State University-ProMS

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 523 OF YOUR PRESIDENT

s September is now upon us, Suite (thinking,at that time mistakenly, A | cannot help but ponder the that you needed a “formal” invitation coming academic year with to get in!). its fresh new faces. One of the most Then there was 1997 (Orlando), rewarding parts of being a professor the first time one of my students is to see that light go off...the “aha” won a Developing Scientist award. moment,so to speak. Every year |am And the Minneapolis meeting (2001), blessed with one or two students for when | really got to know Frank Busta, which this happens. Some go on to a dear friend and colleague. Or San become food microbiologists, some Diego (my second favorite venue) don't. But being a part of their journey when my stepson Robert snuck is an honor and a privilege. into one of the sessions and after But none of us gets to where | finished my presentation, asked we are, personally or professionally, me “what's for dinner” (in front of without some help. In fact, not with- about 100 people!). There are many faces that | out a lot of help. So, in this my first look forward to seeing at every column as your president, | would By LEE-ANN JAYKUS IAFP meeting....Bob Gravani, like to reflect on my memories of PRESIDENT Helene Uhlman, Vijay Juneja, Zeb how IAFP meetings, members, and Blanton, Randy Daggs and Kathleen activities have made a difference in my Rajkowski, to name but a few. And professional development. Like.... “Thoughts as | new faces abound, not just in our My first IAFP meeting (Atlanta, student members but young faculty, 1993),when I was a soon-to-be newly look forward government and industry folks who, graduated Ph.D., knowing virtually even early in careers, recognize that no one and without a clue about what to the coming year” IAFP as THE food safety organization, | was going to do for a living. | did an and who are dedicating their time and oral presentation on foodborne talents to our association. viruses at that meeting, a little Since New Orleans (2003), my recognized food safety issue at involvement with IAFP has escalated the time. But Stan Bailey took to a level where the more recent the opportunity to welcome me meetings are but a blur. | now have personally into the food microbiology memories of the Program Comm- fold. | also won a fly swatter in one ittee (meeting in Baltimore during of the session drawings (still use the middle of a snowstorm) and that that fly swatter to this day!). It was cold February meeting in Calgary, at that same meeting that | met with Canada (my husband wondered Dr. Peggy Foegeding about a new whose idea that was!). And the faculty position they were advertising Executive Board...Frank Yiannas (a at NCSU. Was | perhaps interested fellow “forward thinker”) and Carl in applying? Custer (not really sure what kind of How about Pittsburgh in 1995 venue) with such authority and thinker he is!). and my first Professional Develop- passion. That was also the first meet- Included in these new activities ment group meeting, none other ing in which | took a lead in organiz- has been the opportunity to “go than the Committee on Control ing a symposium. | remember having local” and “go global.” In visiting the of Foodborne Ilinesses. Talk about lunch with Ann Marie McNamara to affiliates, | have met many dedicated intimidating! But Ewen Todd and plan our presentations, a bit scared professionals who frequently work at Pete Cook took me under their at the prospect of having to intro- food protection behind the scenes; wings, being welcoming as ever. Or duce so many really qualified and their efforts are invaluable. And hearingAnna Lammerding talk about experienced people. Oh, and that they have been such gracious hosts microbial risk assessment in Seattle was also the first year | officially (thanks, Gloria). By participating in (1996 and still my favorite IAFP participated in the ILSI Hospitality our recent international meetings,

524 FOOD PROTECTION TRENDS | SEPTEMBER 2010 | have gotten to know people like um? Pick up the phone or send them As | round up my first column, Claude and Michelle Mabilat, Gail an E-mail (or “tweet”) telling them then, | would like to thank all those Greening and Roger Cook, who that they have made a difference in | mentioned, and many that | did have opened up their homes and your life. And that they have made a not, for what you have meant to shared their families with me. difference to food safety. me. For those who are no longer So, besides providing you with | also challenge you to “pay it with us, we miss you. For those some of my own memories, what forward.” This expression describes who are, | enjoyed seeing you is my message? | think it is that the concept of asking that a good turn at IAFP 2010.1 am proud to be able be repaid by having it done to others people touch us in ways that they to call you colleagues, and | am instead. Every time you do something may never know. | challenge you honored to have the opportunity to for IAFP, you are supporting your to think about all your friends and serve IAFP this coming year. | have colleagues as well as the safety of the colleagues at IAFP and how they big shoes to fill (thanks to Jeff, world’s food supply. And there are may have impacted your lives. Frank, Gary, Stan and Vickie!) and so many opportunities to pay it forward Perhaps a new collaboration or with IAFP. Among those are partici- we will need to work together in a new job opportunity? Maybe it pation in professional development our common activities to promote was the seed of an idea that you groups and webinars; organizing the safety of the world’s food supply. were able to use in your work. Or workshops and symposia; participating | look forward to keeping you abreast the simple act of connecting with on key association committees; of my activities over the next year, someone having a common food sponsoring events; contributing to and ask you to keep me posted on safety interest or passion.Or maybe our Foundation; writing papers for yours. You can always contact me at even sharing a beer at the ILSI suite our publications; and the list goes on [email protected] or through or after the bioMérieux Symposi- and on. the IAFP office.

Advancing Food Safety Worldwide, Starts Locally

If you are an IAFP Member, or an IAFP Annual Meeting attendee, we encourage you to contribute to the force of IAFP’s growing number of Affiliate associations dedicated to the daily advancement of food safety in their region. Forty-seven Affiliates are presently at work on five continents, providing local forums for the exchange of information on protecting the food supply. Get involved today!

Start where you are by joining or forming an [AFP Affiliate in your area.

Find IAFP Affiliate opportunities and contacts at International Association for www.foodprotection.org or call Susan Smith, Affiliate Council Liaison, at +1 515.276.3344 Food Protection, or +1 800.369.6337.

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 525 his is always a hard time of attendees will notice a few changes, but the year to write a column for the most part; the Annual Meeting for Food Protection Trends. remains the same. Reasons being, it has to be written | mentioned that we expect the prior to the Annual Meeting start up, Annual Meeting to be very profitable but it will be read by you and other and sometimes we receive questions Members almost a month after [AFP about this “goal” (to make a profit 2010 has concluded! So, there is a from IAFP’s Annual Meeting). Let little “forecasting” and “crystal ball” me begin by saying the overall budget involved in this month’s column. for IAFP includes a “contribution” We won't know the financial to the bottom line from the Annual outcome from IAFP 2010 until mid- Meeting. If we could not count on to late-September because of closing this addition to the bottom line out all of the various bills that must each year, the monies to operate the be paid, but based on a number of Association would need to come indicators; | have to believe that the By DAVID W. THARP, CAE from another source. The most likely meeting will provide the needed EXECUTIVE DIRECTOR source would be Member dues. influx of revenue to the Association. In order to “fund” the Assoc- We have been very surprised at the iation for the same activities that extreme interest in IAFP 2010 in “We hope that we currently carry out (or in other Anaheim after a disappointing result words, to keep the same budgeted last year in Grapevine. Although we all IAFP Members revenue), our current base Member did expect a rebound, | don’t believe dues of $50 would have to be raised that anyone could have predicted what see the value by $100 to total $150! You can we have experienced! easily see this is not a good option Preregistration for [AFP 2010 has in belonging to for IAFP. Therefore, we must be able exceeded all previous records and to maintain collecting more revenue even reached 2,000 one-week prior the Association” for Annual Meeting than we pay out to commencement of the meeting. in expenses (again, creating a profit Normally, we have somewhere to be contributed to the bottom between 200 and 300 people who line). Most of the time, once this register during the week prior or is explained to anyone asking why onsite at our Annual Meeting. We we should “profit” from the Annual won't know the actual outcome in Meeting, the reasons are easily time for this month’s column, but understood. indications are that we will exceed By keeping our base Membership 2,100 and break our previous dues at a very economical $50 (we registration record (set in 2007). do have a request to the Board to For exhibit sales, again we have raise dues by $5 though), we are broken past records. Last year in able to attract and include many Grapevine, we were down a little and you can see that our expectations more food safety professionals to because of the economic conditions are for a very profitable [AFP Annual IAFP than if our dues were $100 at the time and we had 118 booths Meeting. higher. Speaking of this, we have seen in the exhibition hall. Our previous Of course, this profit will depend a large increase in Membership over record was 132 booths, also occurr- on our expense allocation for the past years. If you compare to our ing in 2007. But this year, all stops the meeting. We have undertaken total number of Members in 2000, were pulled out and we topped 150 a number of decisions based on we have increased by 14%. In 2003 booths!!! Our total number of spaces expense reductions but have done and 2004, our Membership dipped taken was |54;certainly a new record. so with the overall quality of the down close to 2,900. When comparing Add to this that our sponsorship meeting continuing to be the utmost to those years, we have increased revenues increased to an all-time high priority. I’m certain that most repeat by 17%. Just in the last three years

526 FOOD PROTECTION TRENDS | SEPTEMBER 2010 (since lowering Membership dues), ely and each group has remained and our International efforts have we have increased by almost 10%. very steady in total over the past few truly paid off in bringing more food The number of Members from years with Canada losing just a few safety professionals together under outside of North America has doubled (10% from a peak of 316), Mexico the IAFP name. We hope that all since 2004! This is a direct result of gaining just a few and the United IAFP Members see the value in States gaining 7.6% or about 175 from IAFP’s increased activity beyond the belonging to the Association and that its low point. North American boarders. Now, fully YOU will encourage your coworkers So, | hope this month’s column 21% of our IAFP Members reside helps to point out two things about and colleagues to become actively outside of North America. This is IAFP. One is the importance of a involved with the Association. compared to only 13% just six years financially successful [AFP Annual Please let us know if we can ago.We do track our Canada, Mexico Meeting. And the second point is answer any questions or be of further and United States Members separat- how our low, base Membership fee assistance to you in these efforts!

Food Scien 21 - 24 and Safety september 2010 Bogota, Colombia.

e 10* National Congress of Food Science and Technology Colombian Association of Food Science and Technology (ACTA) ® XVI Latin American Seminar of Food Science and Technology Latin American and Caribbean Association of Food Science and Technology (ALACCTA) ® 2nd Latin American Symposium on Food Safety International Association for Food Protection (IAFP)

Internabonal Association for Food Protection, IUFoST

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 527 Food Protection Trends, Vol. 30, No. 9, Pages 528-531 Copyright® : 2010, International : Association ak for Food Protection : Food International Protection Association for 6200 Aurora Ave., Suite 200W, Des Moines, |A 50322-2864

Inter-agency Public Health Collaboration: Western States Escherichia coli O157:H7 Investigation Associated with Ground Beef BONNIE W. KISSLER,'" ROSEMARY TURNER,” TIMOTHY C. IHRY, SCOTT A. SEYS* and THE INVESTIGATION TEAM® 'U. S. Dept. of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, 1600 Clifton Road, NE, MS A-38, Atlanta, GA 30329, USA; *U. S. Dept. of Agriculture, Food Safety and Inspection Service, Office of Field Operations, 210 Walnut St., Room 985, Des Moines, IA 50309, USA; 3U. S. Dept. of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, 1616 Capitol Ave., Room 260, Omaha, NE 68102, USA; *U.S. Dept. of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, 100 North 6th St., Minneapolis, MN 55403, USA; *Arizona Dept. of Health Services, California Dept. of Public Health, Colorado Dept. of Public Health and Environment, Utah Dept. of Health, and Wyoming Dept. of Health

ABSTRACT Between January | and December 31, 2007, 10 of 21 voluntary recalls of ground beef products were associated with Escherichia coli O157:H7 infections. The 2007 Western States E. coli O157:H7 investigation illustrates the importance of inter-agency collaboration and availability of accurate product information to enhance outbreak response. Foodborne disease investigations have become increasingly complex. Coordination and collaboration between public health partners throughout investigations are essential to respond to reports of illness and ultimately reduce the burden of illnesses caused by foodborne pathogens.

A peer-reviewed article

“Author for correspondence: 404.639.5012; Fax: 404.718.2126 E-mail: [email protected]

528 FOOD PROTECTION TRENDS | SEPTEMBER 2010 INTRODUCTION safe, wholesome, and correctly labeled tified Establishment X as the supplier of and packaged. To ensure compliance ground beef products to both Califor- Healthy People 2010 is a compre- with U.S. food safety standards, FSIS nia and Colorado retail locations. FSIS hensive framework outlining disease inspects and monitors all meat, poultry, Office of Program Evaluation, Enforce- prevention and health promotion objec- and processed egg products sold in inter- ment and Review investigators from tives for the United States (7). The goal state and foreign commerce. California and Colorado and the FDB of the food safety focus area is to reduce The Foodborne Disease Investiga- initiated a traceback investigation to foodborne illnesses, with the specific tions Branch (FDIB) is the point of con- determine if products from common objectives of reducing infections caused tact linking public health partners (local production dates were distributed and by Campylobacter, E. coli Q\57:H7, and state health departments, local and available at retail locations. After a thor- Listeria monocytogenes, and Salmonella state agricultural departments, and other ough record review, FSIS determined and reducing outbreaks caused by federal agencies) to FSIS experts on a that ground beef products produced E. coli 0157:H7 and Salmonella Enter- variety of food safety issues. FDIB is staffed on April 20, 2007 by Establishment X itidis (7). According to the Centers for by public health professionals with back- were common to the retail locations in Disease Control and Prevention (CDC), grounds in epidemiology, environmen- California and Colorado. As a result, foodborne infections contribute to ap- tal health, veterinary medicine, clinical the establishment voluntarily recalled proximately 76 million illnesses, 325,000 medicine, and other related disciplines. 75,000 pounds of ground beef products hospitalizations, and 5,000 deaths in the During foodborne illness investigations, on June 3, 2007. Further investigation U.S. each year (9). In 2007, there were FDIB assesses epidemiologic informa- by the FDB identified April 13, 2007 as 1,097 outbreaks reported electronically tion, assists with traceback of implicat- an additional production date of inter- to CDC's Electronic Foodborne Out- ed foods to producing establishments, est. Through the review of invoices and break Reporting System; 257 (23%) of facilitates sampling to identify patho- distribution information at the grocery those were confirmed to be attributed to gens that may be causing human illness, stores, FSIS confirmed the involvement a bacterial etiology and 199 (18%) to a and provides information to FSIS senior of the additional production date. As a viral etiology (1). There were 36 E. coli management. result, on June 6, 2007, the establish- O157:H7 outbreaks reported to CDC in ment expanded the initial recall to in- 2007 (1). The Food Safety and Inspec- WESTERN STATES E. COLI clude 375,000 pounds of ground beef tion Service (FSIS) coordinated 21 vol- products produced on April 13, 2007. untary recalls of ground beef products in O157:H7 INVESTIGATION The Wyoming and Utah case-patients 2007, 10 of which were associated with On May 25, 2007, FDIB was no- were unable to provide further details on E. coli 0157:H7 infections. This paper the dates of purchase; therefore, trace- tified by the FSIS Liaison to CDC of describes the inter-agency collabora- back investigations at those retail stores a cluster of eight case-patients with an tion during one of the E. coli 0157:H7 could not be conducted. indistinguishable pulsed-field gel elec- investigations. On June 1, 2007, the Arizona Dept. trophoresis (PFGE) pattern combina- Foodborne illness investigations of Health Services (ADHS) reported tion, in Arizona, California, Colorado, that span multiple agencies and juris- six case-patients with F. coli O157:H7 Utah, and Wyoming. California case- dictions have become more common as infections, two with a PFGE pattern patients purchased ground beef products the U.S. food supply chain has become combination indistinguishable from from Grocery Store A. Colorado, Utah, increasingly complex because of wider the outbreak pattern. Case-patients re- and Wyoming case-patients purchased distribution of products produced do- ported purchasing ground beef products ground beef products from Grocery mestically and internationally. Further, at Grocery Chain C. Leftover product Chain B in their respective states. advances in epidemiologic and labora- from two case-patients was presumptive On May 30 and May 31, 2007, tory surveillance have enabled the identi- positive for E. coli O157:H7 on June 5, E. coli O157:H7 was confirmed in left- fication of foodborne outbreaks. Conse- 2007. A traceback investigation initiated over ground beef products collected from quently, successful investigations require by FSIS also identified Establishment X California and Colorado case-patients, efficient communication and coordina- as the ground beef supplier. Based on the respectively. Personnel from FSIS and tion among local, state, and federal pub- findings from the FSIS investigation and lic health agencies and regulated indus- the California Dept. of Public Health, the ADHS epidemiologic investigation, tries. The ability to control and mitigate Food and Drug Branch (FDB) conduct- the establishment announced a second a foodborne outbreak to prevent further ed a joint traceback investigation on May expansion of the recall on June 9, 2007 illnesses depends upon rapidly identify- 31, 2007 at the California retail stores to for 5.7 million pounds of ground beef ing contaminated food products and tak- identify production dates corresponding products produced between April 6 and ing control measures to limit consumers’ to the positive leftover products. Limited April 20. exposure to contaminated products, in- packaging material from the California After the second recall expansion, cluding removal of these products from case-patient initially identified Establish- ADHS continued to find case-patients commerce whenever possible. ment X as the supplier of ground beef with the outbreak strain and a suggestive FSIS is the public health regulatory products purchased at Grocery Store A. food history. However, either those case- agency within the U.S. Department of No labeling information was available patients were lost to follow-up or infor- Agriculture responsible for ensuring that for the Colorado case-patient. A review mation from supermarket grinding logs the nation’s commercial supply of meat, of grinding logs and invoices correspond- was found to be incomplete or partly poultry, and processed egg products is ing to case-patients’ purchase dates iden- inaccurate. 55

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 529 Box I. Product information to assist FSIS with product traceback

co Who? co When? o FSIS establishment number, o Production date or lot number e.g., inside USDA seal o Sell by/use by date o Purchase date

co What? co Where? o Product name and type, e.g., o Point of purchase, including “90 percent lean ground beef” name and complete address o Product weight and units per case o Amount of product purchased

Does the consumer have purchase receipts? Did the consumer use a shopper card for the purchase? Is there any leftover product held by consumer? Are there other sources of the same product?

COLLABORATIONS Pathogen Reduction-Hazards Analysis borne disease epidemiologists, but may AND RESOURCES Critical Control Points (PR-HACCP) also work directly with local or territo- performance testing program (5) are also rial health and agriculture departments, FDIB becomes aware of foodborne compared to PulseNet. when appropriate. During multi-state illnesses in a variety of ways, including FSIS investigators also conduct in- foodborne outbreak investigations, FDIB reports from the FSIS Consumer Com- commerce surveillance activities to en- may coordinate activities with epidemi- plaint Monitoring System; local, state, sure that meat, poultry, and egg products ologists at CDC. Epidemiologists collect and territorial public health depart- in commerce are safe, wholesome, cor- case-patient information and perform ments; and federal agencies such as CDC rectly labeled and packaged, and secure analytic studies to determine the source and the Food and Drug Administration and vehicle of foodborne illnesses. from intentional acts of contamination. (FDA). FDIB also utilizes information FDIB relies on field investigators to For example, FSIS investigators collect from PulseNet, a national molecular complete the essential product identifica- samples of raw ground beef for E. coli subtyping network coordinated by CDC tion and verification methods, as well as O157:H7 testing when the retail store and comprised of laboratories at state traceback investigations. Epidemiologic, and local public health departments, that ground it fails to record the identity laboratory, and environmental health FSIS, and FDA, to detect clusters of ill- of its suppliers (4). information collectively play an integral nesses (8). The Outbreaks Section of the During foodborne illness investiga- part in determining whether FSIS is able Eastern Laboratory (OSEL) within FSIS tions, FDIB relies on OSEL to query the to take a regulatory action during an out- routinely conducts PFGE analysis and PulseNet database for updated PFGE in- break investigation. uploads patterns to PulseNet. Surveill- formation to guide and address the criti- ance for foodborne illnesses is an ongo- cal laboratory components of the inves- FSIS TRACEBACK INVEST- ing and daily process within FDIB. tigation. FDIB works closely with FSIS IGATION DATA NEEDS At federally inspected establish- microbiologists to review non-FSIS labo- FDIB requests information to estab- ments, FSIS routinely samples raw ratory methods and interpret laboratory ground beef, beef manufacturing trim- lish temporal and spatial relationships findings, such as PFGE and multi-locus mings, and selected ready-to-eat (RTE) between illnesses and regulated products variable-number tandem repeat analysis products, such as cooked beef patties and reviews available epidemiologic in- (MLVA). and dry fermented sausages, for E. coli formation to determine the strength of Local, state, and territorial public O157:H7 (6). Additionally, all RTE association. In addition, FSIS field meat and poultry products, and pasteur- health agencies interview case-patients investigators are required to review and ized egg products, are tested for Salmo- to establish an epidemiologic associa- re-assess information in order to allow nella and Listeria monocytogenes. Raw tion between exposure and illness. When the Agency to make factual determina- meat and poultry products that test posi- alerted to a report of foodborne illnesses, tions about regulated products in com- tive for Salmonella collected as part of the FDIB typically collaborates with food- merce.

530 FOOD PROTECTION TRENDS | SEPTEMBER 2010 Foods that are inspected and passed producers will have a greater public wealth of knowledge of the ecology of by FSIS receive a mark of inspection con- health impact. Traceback activities are E. coli 0157:H7 in ground beef pro- taining an establishment number. Find- enhanced to determine the source of the ducts. This knowledge has been cru- ing information, such as establishment contamination. All ground beef products cial in informing new policies that may name and number, during a traceback testing positive for FE. coli O157:H7 are ultimately have an impact on prevention greatly enhances the Agency's ability to traced back to the originating slaugh- and control of this pathogen. trace the implicated product back to ter establishment. For these slaughter its original supplying establishment. establishments, there will be follow-up REFERENCES However, other identifying informa- sampling along with a thorough review |. Centers for Disease Control of their HACCP/SSOP (Sanitation tion, such as product name and type, and Prevention. 2007. 2007 An- product lot code or sell by/use by Standard Operating Procedures) for nual Listing of Foodborne Disease that particular product to identify issues date, and purchase location and date, Outbreaks, United States. Available warranting further investigation (3, 5). is important to FSIS for traceback at: http://www.cdc.gov/foodborne- or trace-forward activities (Box 1). In response to some of the difficult- outbreaks/documents/2007/entire_ ies public health partners experienced in report.pdf.Accessed 2 July 2009. determining whether recalled products CONCLUSION Dept. of Agriculture. Food Safety were distributed in their state, FSIS made and Inspection Service.“Availability FDIB is staffed by a multidisci- improvements to enhance the recall pro- of Lists of Retail Consignees during plinary team of public health profession- cess. In August 2008, through passage of Meat or Poultry Product Recalls.” als who utilize a variety of resources to the final rule, Availability of Lists of Retail Federal Register 73 17 Jul. 2008: conduct foodborne illness investigations. Consignees during Meat or Poultry Product 40939-40948. FDIB examines and evaluates epidemio- Recalls, the Agency now makes available Dept. of Agriculture. Food Safety logic, laboratory, and traceback informa- to the public via its Web site a list of the and Inspection Service. “Changes retail consignees of meat and poultry tion to determine if an association exists in Sampling Frequency for E. coli between illnesses and regulated product. products distributed to the retail level O157:H7 Testing in Raw Ground When FSIS-regulated products are as- for Class I recalls. This change enables Beef.” FSIS Notice 44-09, 2009. sociated with illnesses, collaboration be- public health partners and consumers Dept. of Agriculture. Food Safety tween FDIB and public health partners to identify where recalled products were and Inspection Service.“*Methodol- reduces the burden of illnesses caused by distributed through retail facilities in ogy for Conducting In—Commerce foodborne pathogens. FSIS oversees and their state (2). Surveillance Activities.” FSIS Direc- coordinates voluntary recalls of meat and This E. coli O157:H7 investigation, tive 8010.1 Revision 2, 2008. poultry products with official establish- used as an example, highlights the im- Dept. of Agriculture, Food Safety ments by ensuring that contaminated portance of inter-agency communication and Inspection Service. “Pathogen products are removed from commerce. and coordination. When public health Reduction; Hazard Analysis Critical The Agency may also conduct intensified partners were able to provide product Control Point (HACCP) Systems; verification testing and/or comprehen- information from purchase receipts or (PR/HACCP), Final Rule.” Fed- sive assessments of the food safety system shopper cards from case-patients, this ac- eral Register 6! 25 Jul. 1996:38806— curate documentation greatly facilitated at the producing establishments. 38989. Lessons learned from FSIS’ in- traceback, leading to the identification of Dept. of Agriculture. Food Safety volvement in outbreak investigations the establishment that had produced the and Inspection Service. “Verifica- contaminated ground beef. Procedures have in part influenced the Agency's tion Activities for Escherichia coli E. coli 0157:H7 policies in many ways. used to obtain receipts and/or shopper O157:H7 in Raw Beef Products.” The new risk-based approach to control card information should be adopted by FSIS Directive 10,010.1 Revision 2, E. coli 0157:H7 is one such example. health departments, as a means to obtain 2009. This approach involves volume-based accurate purchase information during Dept. of Health and Human Ser- production sampling, enhanced trace- investigations. vices. 2000. Healthy people 2010 back activities and intensified sam- During this investigation, aggres- Understanding and Improving pling, and investigation at the identified sive information gathering and extensive Health. Washington, D.C.: Dept. of slaughter establishments. The first initia- epidemiologic investigations by pub- Health and Human Services. tive changes the sampling frequency for lic health partners helped inform FSIS . Gerner-Smidt, P., K. Hise, establishments that produce ground beef about the scope of product adulteration, J. Kincaid, S. Hunter, S. Rolando, products. The Agency collects samples which led to expansion of recall activi- E. Hyytia-Trees, et al. 2006. Pulse from establishments producing higher ties. These collaborations between state Net USA: a five-year update. Food- volumes of ground beef more frequently and federal agencies during outbreak in- borne Pathog. Dis. 3:9—19. than those producing lower volumes. vestigations are instrumental in obtain- Mead, P., L. Slutsker, V. Dietz, Outbreak investigations have shown that ing the information needed to initiate L. McCaig, J. Bresee, C. Shapiro, et products from higher volume producers voluntary recalls of adulterated product. al. 1999. Food-related illness and are generally more widely distributed; Through FSIS’ involvement in outbreak death in the United States. Emerg. thus, contaminated products from these investigations, the Agency has gained a Infect. Dis. 5:607—25.

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 531 Food Protection Trends, Vol. 30, No. 9, Pages 532-538 RED a ae Copyright® 2010, International Association for Food Protection Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

Pathogens Associated with Biltong Product and Their in vitro Survival of Hurdles Used during Production

KESHIA NAIDOO and DENISE LINDSAY* School of Molecular and Cell Biology, University of the Witwatersrand, Private Bag 3,Wits 2050, South Africa

ABSTRACT Biltong is a traditional South African spiced and dried, ready-to-eat meat product, and is an increasingly popular commodity worldwide. As few studies have evaluated its safety, this study evaluated 150 samples of South African biltong for aerobic bacteria, Enterobacteriaceae, coliforms, Escherichia coli, coagulase-positive Staphylococcus, Salmonella and Listeria monocytogenes. Selected strains of potential pathogens were further identified by use of 16S rDNA gene sequencing methods. In addition, the in vitro antimicrobial properties of each primary ingredient component of the biltong-making process was tested against selected bacterial isolates. Plate counts were the highest for aerobic bacteria (ca. 7 log CFU/g), followed by Enterobacteriaceae (ca. 4 log CFU/g), coliforms (ca. 3 log CFU/g), presumptive Staphylococcus (ca. 3 log CFU/g) and E. coli (ca. | log CFU/g) counts. All samples tested negative for Salmonella, while 2 samples tested positive for L. monocytogenes and 3 samples for enterotoxin-producing Staphylococcus strains. Results also showed that 25% of the isolates grew in the presence of up to 20% NaCl.Apple cider vinegar and brown spirit vinegar inhibited the growth of 63 and 50% of the isolates, respectively, while all 8 isolates (2 L. monocytogenes, 3 S. aureus and 3 S. pasteuri) showed the same growth patterns in the presence and absence of spices traditionally used in manufacturing biltong. Overall, strains of L. monocytogenes, Staphylococcus aureus and Staphylococcus pasteuri showed the most growth in all assays conducted. Results from this study highlighted biltong as a potential reservoir for foodborne pathogens, which have implications for foodborne illness.

A peer-reviewed article

Author for correspondence: +27.11.717.1000; Fax: +27.11.717.6351 E-mail: [email protected]

532 FOOD PROTECTION TRENDS | SEPTEMBER 2010 INTRODUCTION prevalence of bacterial foodborne patho- counts and expressed as log colony form- gens associated with this product and to ing unit (log CFU) per gram. The preservation of meat has always evaluate the in vitro response of selected Presumptive pathogens were select- been important to the survival of hu- isolated pathogens to some of the hurdles ed for further molecular identification mans. For example, one of the first refer- used during the biltong preparation pro- (10). In addition, presumptive isolates of ences to dry-cured pork was reportedly cess. S. aureus were tested for enterotoxin pro- recorded on Sumerian tablets in 2000 duction, using SET-RPLA TD900 kits BC (28). Historically, cured, fermented MATERIALS AND METHODS (Oxoid, London) (20, 21). and dried meat products are regarded Sample collection as microbially safe ready-to-eat (RTE) Molecular identification foods because of their low water activity One hundred fifty biltong samples of presumptive bacterial (a) and low pH as well as the presence were obtained from various geographi- pathogens of curing salts (15). These products have cal locations in the Gauteng province been consumed throughout history, and in South Africa during July-September Presumptive pathogens were fur- often have strong cultural associations. 2008. Suppliers included slaughterhouses ther identified using 16S rDNA gene For example, pemmican was a dried meat (n = 21), biltong bars (small outlets that sequencing. Polymerase chain reaction product that provided Native Americans usually sell biltong as the main source (PCR) amplification was carried out as with protein in the lean months of win- of income, often found in shopping previously described, using the primer ter. Similarly, carne seca and machaca in malls) (n = 35), convenience stores sets U1392R (5’- ACG GGCGGT GTG New Mexico, jerky in the United States, (supermarkets) (n = 26), biltong shacks TRC-3’) and Bac27F (5'-AGA GT charqui in South America, kilshi in (a biltong bar that sells both raw and TGA TCM TGG CTC AG\-3’)) in com dried meat in the same establishment Sahel, rou gan in China and biltong in bination with Fermentas 2X PCR Mastet on a small scale) (n = 25), home-based South Africa are popular RTE meats in Mix (Fermentas Life Science). The pu- industries (n = 4), shops that sell pre- rified PCR product was sequenced and modern times (/6, 29). packaged product (n = 19) and sweet analyzed using BLAST against the 16S RTE meats are often produced from (confectionary) shops (n = 10). rDNA gene sequences from GenBank, meats such as beef, lamb, pork and poul- and samples were submitted to obtain try or mixtures of such meats (15). The accession numbers (/0). Shiga-toxin producing Escherichia coli Sample processing (E. coli) O157:H7, Listeria monocyto- and enumeration genes (L. monocytogenes), Salmonella and Isolates selected for growth/ For each biltong sample, 20 g tolerance assays Staphylococcus aureus (S. aureus), have of the product (if not already sliced, been detected in these types of meat then cut from the original sample, us- Eight isolates that were then products (22). Indeed, several outbreaks ing a sterile blade) was transferred into selected for further work included strains of linked with EF. coliO157:H7 and Salmon- a Whirl-Pak bag (Nasco, USA), com- L. monocytogenes, S. aureus and S. pasteuri ella in RTE meat products have been bined with 180 ml diluent (0.1% Bac- [accession numbers FJ 160766; F] 160767; recorded (15). For example, there have teriological Peptone {BioLab, Midrand, FJ392795; FJ392802; F]392805; FJ392798; been 9 recorded foodborne illness out- South Africa} + 0.85% sodium chloride FJ392800 and FJ392804]. In order to breaks and 5 recalls have been associated {Saarchem-Merck Chemicals, South generate working inocula, each isolate was with jerky to date (/, 26). Africa}) and homogenized for 2 min successively cultured twice (from previous- Biltong is a traditional South Afri- with a Colworth 400 Stomacher (/0). ly frozen stock cultures) for 24 h at 37°C in can RTE dried and spiced meat product The homogenized biltong samples were Iryptone Soy Broth (TSB) (BioLab, Mid- that is easy to produce (/2, 24). All that serially diluted in diluent and _ plated rand South Africa), streaked onto Tryptone is required is a selection of beef, game, in duplicate, using standard plating Soy Agar plates (TSA) (BioLab, Midrand chicken or ostrich meat, which is then procedures, as outlined in Table 1. South Africa) and incubated for 48 h cured with several basic flavoring agents After plating, the pH of the homo- at 37°C. Colony morphology as well as (salt, black pepper, dried and roasted co- genized samples was recorded by placing Gram-stain reactions were examined to a pH detection probe of a laboratory pH riander and brown sugar) and vinegars ensure the purity of the cultures of each (apple cider, brown spirit, wines), after meter (Metrohm 744) directly into each isolate, and plates were stored at 4°C. which it is dried at ambient temperatures sample. In addition, biltong samples were for several days (12, 20). As a result, bil- concurrently processed with standard tong production is often a home indus- methods for the detection of Salmonella, Growth in high salt try, and the safety of this commodity is L. monocytogenes and presumptive S. aureus concentrations of concern (19). In addition, there are (Table 1). To evaluate salt tolerance, each iso- several new international markets for bil- Duplicate plates containing be- tong, including Australia, Portugal, the tween 30 and 300 colonies, or the high- late was plated by the streak plate tech- UK and the US (2). However, very little est number if fewer than 30 colonies nique, in triplicate and on four separate updated survey data has appeared in the were obtained, were enumerated for occasions, onto TSA plates supplement- literature on the safety of this RTE meat aerobic plate (APC), Enterobacteriaceae ed with varying concentrations (5, 10, 27, 29). Thus, the aims of this study (ECB), coliform (CC), E. coli (EC) and 15, 20, 25%) of sodium chloride (NaCl) were to update current knowledge on the coagulase-positive Staphylococcus (SAC) (Saarchem, Merck Chemicals-South Africa)

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 533 TABLE |. Culture methods, media and the aerobic incubation time and temperatures utilized in analysis of the 150 biltong samples obtained

Incubation and growth media

Time Temp s— Plating (h) (°C) method

Aerobic Plate Count (APC) 48 30 Pour (10') Tryptone Soy Agar AND (TSA) (BioLab, Midrand South Africa). Spread Enterobacteriaceae Pour RAPID’E. coli 2" Agar (Bio-Rad, (EBC), France). All colonies. Blue-green Coliform Count (CC), colonies. Purple colonies. E. coli Count (EC)

Coagulase-positive Baird-Parker Agar plus Egg Yolk Tellurite Staphylococcus (SAC) (0.5% w/v) (Scharlau, Spain). Count Black colonies with halo selected and Gram stained. Selected isolates - DNase agar (Scharlau, Spain). Flooded with | ml hydrochloric acid (1M) to show clearing. Isolates showing clearing on DNAse plates selected for Rapid Staph’ Agar (RSA)(Bio-Rad, France) plus Egg Yolk Tellurite (0.5% w/v) (Scharlau, Spain). Listeria monocytogenes Pre- Fraser “2 (Bio-Rad, France). detection enrichment Enrichment Fraser | (Bio-Rad, France). Streak RAPID’ L. mono™ Agar (Bio-Rad, France), Blue colonies selected and Gram stained. Salmonella detection Pre- Buffered Peptone Water (Scharlau, Spain). enrichment Enrichment Miller Kauffmann Medium plus Brilliant Green Cycloserine supplement (1 vial/ AND 500 ml) plus 200 pl Gram's lodine/ 10 ml (Scharlau, Spain). Enrichment Rappaport-Vassiliadis Broth (Scharlau, Spain). Streak Brilliant Green Agar Modified (Scharlau, Spain). Red colonies. AND

Streak Xylose Lysine Deoxycholate Agar Scharlau, Spain). Black colonies.

534 FOOD PROTECTION TRENDS | SEPTEMBER 2010 South Africa), brown sugar (3 TABLE 2. Amendments made to the composition of mock g/l) (Selati, South Africa), so- biltong agar (MBA) to create variations that highlight growth dium chloride (5 g/l) and tra- susceptibilities to each component ditional biltong spice (40 g/l) and was referred to as mock Variation of MBA = Modification of components biltong agar (MBA 1). Six variations of MBA were also created to highlight growth or MBA | No modifications made to original media inhibition of the various com- MBA 2 Exclusion of brown sugar ponents, as shown in Table 2. Bacterial isolates were streak plated, MBA 3 Exclusion of beef extract in triplicate and on four separate occa- sions, onto TSAB and all variations of MBA 4 Exclusion of sodium chloride MBA (Table 2), incubated at 37°C and

MBA 5 Exclusion of both beef extract and biltong spice observed every 24 h for 7 days for bacte- rial growth. MBA 6 Exclusion of both biltong spice and brown sugar

MBA 7 Exclusion of biltong spice RESULTS AND DISCUSSION Overall counts from biltong samples linked to points-of-sale (9). Inoculated plates were incubated prepared by pour and spread plating of Overall, biltong samples obtained at 37°C and qualitatively inspected ev- 1 ml of this overnight bacterial culture from biltong bars in this study had the ery 24 h for 7 days for signs of bacterial mixed with TSA to a final colony count highest associated APC counts (ca. 7.01 growth. of ca. 10°—10° CFU/ml (3). Plates were log CFU/g) (Fig. 1). This product was allowed to stand for 5 h at ambient tem- often sold uncovered, and handling of perature to allow drying of the surface. Growth at various the product at point-of-sale may have Indicator plates were divided into sec- temperatures contributed to an overall higher APC tions and 50 ul of sterile distilled water (19). In contrast, pre-packaged samples (negative control) or undiluted apple ci- A loopful of each isolate was inocu- had the lowest APC counts (ca. 6.14 der vinegar (Safari SAD, South Africa) or lated into 20 ml of TSB, as well as plated log CFU/g) (Fig. 1), probably because brown spirit vinegar (Safari SAD, South by the streak plate technique onto TSA of the protective barrier provided by Africa) or 99.7% glacial acetic acid plates, in triplicate and on four separate the packaging (/4). Biltong is produced (Associated Chemical Enterprises, South occasions, and samples were incubated at under several microbial growth-limiting Africa) (positive control) were spotted 4, 25, 30, 37 and 45°C for 7 days. At conditions such as curing (salts, spices into each section. Plates were incubated 24 h intervals, TSA plates were observed and vinegars), refrigeration and drying at 37°C and observed every 24 h for for bacterial growth. In addition, a loop- (19). Traditional biltong reportedly has a 7 days for zones of clearing that would ful from each inoculated TSB broth water activity (a.) of 0.74—-0.77 and indicate inhibition of bacterial growth was streak plated onto TSA plates and pH of 5.5—5.8 associated with the final (3). incubated for 24 h at the appropriate product (/2, 29). Although these fac- temperature. For example, TSB-grown tors reduce the presence of several mi- cultures incubated at 4°C were plated Growth in the presence of crobial populations, biltong thus favors and incubated again at 4°C. These plates the prevalence of heat-tolerant and salt- biltong spice were also observed to confirm any bacte- tolerant microorganisms. rial growth. To determine the growth of bacte- EBC, CC and EC were used rial isolates in the presence of traditional in this study to assess the overall Growth in the presence biltong spice (commercially available hygiene of the production process, as product, www.biltongmakers.com), eight high EBC and ECs are indicative of of organic acids different agar combinations were pre- enteric pathogens (5). From results To determine if bacterial strains pared as follows: obtained in this study, it was evident that were tolerant to the organic acids used in ¢ TSAwas supplemented (prior to biltong samples from convenience stores the biltong manufacturing process, spot- auto-claving) with traditional showed the highest associated EBC, CC on-lawn assays (3) were conducted in biltong spice (40 g/l) and was and EC counts (3.94, 3.03 and 1.57 log triplicate and on four separate occasions. referred to as TSAB. CFU/g, respectively) (Fig 1). In contrast, A colony for each isolate was selected and Bacteriological agar (13 g/l) pre-packaged samples had the lowest as- inoculated into 50 ml of TSB, and samples (Merck, South Africa) was sup- sociated EBC and CC values (2.21 and were then incubated at 37°C for 18-20 h. plemented with a combination 1.73 CFU/g, respectively) (Fig. 1), and Bacterial lawns and indicator plates were of beef extract (10 g/l) (BioLab, were the only samples with EC counts

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 535 FIGURE |. Bacterial populations of aerobic bacteria (black bar), total Enterobacteriaceae (dotted bar), coliforms (checked bar), E. coli (striped bar) and presumptive Staphylococcus aureus (white bar) counts obtained from 150 biltong samples (lower detection limit = | log CFU/g). {pH ranges associated with samples.}

CFU/ g)Populations (LogBacterial

bods [5.05- 5.66] (5.25- 5.45] (5.15- 5.68) [5.t1- 5.6} [5.10- 5.69} [5.18- $.66) 1S.11- 5.40) Butcheries Pre-Packaged Biltong Bars Convenience Biltong Shacks Home-made Sweet Shops (n=21) (n=10) (n=35) Stores (n=26) (n=25) Industries (n=4) (n=19)

Source

below the lower detection limit (Fig. 1). F]392795, FJ392802 and FJ392805). of a moister biltong product, especially The presence of F. coli, an index organ- The other 12 were identified as S. past- since strains of S. aureus are capable of ism, traditionally highlights the suspected euri (FJ392791 — FJ392793, FJ392796 growth and enterotoxin production at presence of other pathogens, such as Sa/- — FJ392799, FJ392801, FJ392803 and as of 0.85 (24, 25). It is reported that monella, as they are capable of surviving F]392804), S. saprophyticus (FJ392800) the modern consumer markets favor in the same environmental niches (J 7). and Macrococcus caseolyticus (F}392794). more moist biltong, which is considered However, Salmonella was absent from all All 15 isolates were also tested for entero- more appealing to the palate (/2). Tradi- biltong samples tested in this study. toxin production. Results showed that 3 tionally, dried biltong has a water activity isolates produced enterotoxin B, includ- SAC counts showed that conve- (a,) of 0.77 (12); however, the favored ing 2 strains (FJ392795 and FJ392802) nience stores, followed closely by slaugh- biltong has 40% more moisture than identified as S. aureus (99% seq-uence traditional biltong and an a, of between terhouses and biltong bars, were associat- similarity to S. aureus ATCC 14458). 0.85 and 0.93 (12, 24) which supports ed with samples with higher SAC counts Enterotoxin B-producing strains are the growth of several pathogens. than the other points-of-sale; indeed, all reportedly the serotypes that are the SAC counts observed were below 3 log third most common in terms of being, CFU/g (Fig. 1). As Staphylococcus popu- associated with food poisoning events, L. monocytogenes lations are often native to the human after enterotoxins A, and D (4). Interest- The findings of this study showed nose, throat and skin, high Staphylococ- ingly, a strain of S. pasteuri (FJ392798) that 2 of the 150 (1.33%) biltong cus counts are often indicative of poor (99% sequence similarity to S. pasteuri samples tested positive for L. monocyto- human handling practices (15). AF041361) also produced a positive re- genes (accession numbers FJ160766 and action to enterotoxin B. Although en- Presence of bacterial pathogens FJ160767). In comparison, the preva- terotoxin production is often character- lence of L. monocytogenes observed in in biltong istic of coagulase-positive Staphylococcus this study was 1% higher than that ob- strains such as S. aureus, it is not limited S. aureus served in a study on jerky (1). Although to these organisms (20, 25). Even though the minimum dose of L. monocytogenes After the screening of 159 presum- S. pasteuri strains are often associated cells required to cause foodborne illness ptive Staphylococcus isolates obtained from with food commodities (18), there is no is variable, foodborne illness has often biltong samples, 15 isolates were singled record of this species having been impli- been coupled with elevated levels of this out as presumptive S. aureus strains and cated in foodborne illness outbreaks. pathogen in a consumed food product further identified with 16SrDNA sequenc- The presence of enterotoxin produc- (22). ing. Results from molecular analysis showed ing S. aureus in biltong could potentially Biltong would generally be consid- that of the 15 isolates, only 3 were con- be attributed to the high concentration ered a potentially unfavorable environ- firmed as S. aureus (accession numbers of salts, acidic pH (25) and increased a. ment for L. monocytogenes because of its

536 FOOD PROTECTION TRENDS | SEPTEMBER 2010 low a, and high salt concentrations (7, the lowest concentrations, vinegar had . Balaban, N., and A. Rasooly. 2000. 8), and it would therefore be less likely to bacteriocidal properties against Escheri- Staphylococcal enterotoxins. Int. harbor and support its growth. However, chia coli O1\57:H7. Although apple cider J. Food Microbiol. 61:1—10. strains of L. monocytogenes are often as- vinegar exhibited enhanced antimicro- . Barros, M.A. F, L.A. Nero, A. A. sociated with raw poultry meat (7, 15). bial properties compared to brown spirit Monteiro, and V. Beloti. 2007. Iden- In this study, this pathogen was isolated vinegar, both vinegars were inadequate tification of main contamination from chicken biltong. The presence of to cause complete growth inhibition of points by hygiene indicator micro- these strains could be attributed to the foodborne pathogenic and enterotoxin organisms in beef processing plants. contamination of biltong prior to and at producing strains. Vinegar marination is Ciénc. Tecnol. Aliment. 27:856-862. production, and distribution and within an important component of the biltong . Billing, J., and P.W. Sherman. 1998. the retail environments of this commod- manufacturing process, and survival of Antimicrobial functions of spices: ity, due to the ubiquitous prevalence of potential foodborne pathogens during Why some like it hot. Q. Rev. Biol. this foodborne pathogen (/5). this process is cause for concern. 73: 3-49. Furthermore, results also showed . Buncic, S., and S. M. Avery. 2004. that all 8 isolates exhibited the same Listeria monocytogenes. (pp. 804- Effect of in-process hurdles growth patterns in the presence and ab- 814) InW.K. Jensen, C. Devine and applied to biltong on selected sence of traditionally used biltong spice. M. Dikeman (eds.). Encyclopedia Spices such as black pepper and corian- foodborne pathogens of meat sciences, vol. 2. Elseveir der, which are the predominant spices Academic Press, London. Overall, strains of L. monocytogenes in the traditional biltong spice mix, are . Burnham, G. M., D. J. Hanson, (n = 2), S. aureus (n = 3) and S. pasteuri known to possess weak to mild antimi- C. M. Koshik, and S. C. Ingham. (n = 3) showed growth in most of the as- crobial properties in general (6, 11). 2008. Death of Salmonella serovars, says conducted. Seven of the 8 isolates Escherichia coli O157:H7, Staphylo- CONCLUSION grew in the presence of 15% NaCl. In coccus aureus and Listeria monocy- addition, it was evident that isolates be- This study highlighted biltong at togenes during the drying of meat: longing to the Staphylococcus genus were point-of-sale as a potential vehicle for A case study using biltong and droé- the only isolates that showed growth at = foodborne pathogens and showed that wors. J. Food Safety 28:198—209. 15% NaCl. This was not unexpected, as S. aureus, S. pasteuri and L. monocytogenes . Chesneau, O., A.Morvan,F Grimont, several strains of Staphylococcus have been may also survive the hurdles used during H. Labischinski, and H. El Solh. 1993. shown to survive in environments con- biltong production. However, the find- Staphylococcus pasteuri sp. nov., taining high salt concentrations (9). isolated from human, animal, and Both the plate and the broth ings in this study were based on in vitro results. Thus the question remains as to food specimens. Int. J. Syst. Bacteriol. method used in this study showed 43: 237-244. the same qualitative growth patterns. whether the same foodborne pathogens are able to survive the biltong manufac- . Christison, C. A., D. Lindsay, and Only strains of L. monocytogenes grew A. von Holy. 2007. Cleaning and at 4°C, while all other isolates grew turing process in situ, a question which is currently being investigated. handling implements as potential optimally in the temperature range reservoirs for bacterial contamina- of 25—37°C. In addition, none of the ACKNOWLEDGMENTS tion of some ready-to-eat foods in 8 isolates tested showed growth at 45°C. retail delicatessen environments. It is important to note that during the The authors thank the University J. Food Prot. 70:2878—2883. biltong manufacturing process, meat of the Witwatersrand and the Friedel . De,M., A. K. De, and A. B. Banerjee. slices are often marinated at refrigera- Sellschop Award, and Carnegie Corp- 1999. Antimicrobial screening of tion temperatures of ca. 4°C. Although oration Transformation Programme for some Indian spices. Phytother. Res. this temperature does not favor the project funding, as well as the National 13:616-618. growth of 80% of the isolates evaluated Research Foundation, for student fund- . Dzimba, F. E. J. M., J. A. F. Faria, in this study, it did support the growth ing. and E. H. M. Walter. 2007. Testing of strains of L. monocytogenes. Such find- the sensory acceptability of biltong ings are not uncommon, as strains of REFERENCES formulated with different spices. Afri. J. Agric. Res. 2:574-577. L. monocytogenes are known to proliferate |. Allen, K., D. Cornforth, D. Whittier, . Entani, E., M. Asai, S. Tsujihata, at refrigeration temperatures (15). M.Vasavada, and B. Nummer. 2007. Y. Tsukamoto, and M. Ohta. 1998. Results from this study showed that Evaluation of high humidity and Antibacterial action of vinegar all isolates were inhibited by undiluted wet marinade methods for pas- against foodborne pathogenic glacial acetic acid (positive control), teurization of jerky. J. Food Sci. bacteria including Escherichia coli while the apple cider vinegar and brown 72:35 1-355. spirit vinegar inhibited the growth of . Attwell, E. 2003. Biltong wakes up. O157:H7. J. Food Prot. 61:953—-959. only some strains. It has previously been S.Afri. Food Rev. 30:1 1-13. . Huong, B. T. M., Z. H. Mahmud, reported that acetic acids, such as vin- . Bae,S.,G.H. Fleet,and G. M. Heard. S. B. Neogi, A. Kassu, N.Van Nhien, egars and wines, possess bacteriostatic 2004. Occurrence and significance A. Mohammad, M. Yamato, F. Ota, and bacteriocidal properties (13). For of Bacillus thuringiensis on wine N. T. Lam, H. T. A. Doa, and example, a study conducted by Entani grapes. Int. J. Food Microbiol. 94: N. C. Khan. 2010. Toxigenic and and associates (13) showed that even at 301-312. genetic diversity of Staphylococcus

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 537 aureus isolated from Vietnamese dried meat products and their . Norrung, B., and S Buncic. (2008). ready-to-eat foods. Food Control. safety. Proceeding of Asian-Oce- Microbial safety in the European 21:166—171. anic Drying Conference (ADC) in Union. Meat Sci. 78: 14-24. . Jay, J. M., M. J. Loessner, and Bangkok, Thailand, |-3 September . Nortje,K.,£.M.Buys,andA. Minnaar. D. A. Golden. 2005. Modern Food 2003. http://www.engineer.msu. 2006. Use of y-irradiation to reduce Microbiology, (7th Edition). Springer ac.th/CD_Conference/confer- high levels of Staphylococcus aureus Science and Business Media, Inc. ence/CD-Conferance/ADC2003/ on casein-whey protein coated New York. part-lll/Ill-15.pdf. (Accessed on the moist beef biltong. Food Microbiol. . Leistner, L. 1987. Chapter 13: Shelf 28/09/2009). 23:729-737. stable products and intermediate . Naidoo, K., and D. Lindsay (2010). . Portocarrero,S.M.,M.Newman,and moisture foods based on meat. Survival of Listeria monocytogenes, B. Mikel. 2002. Staphylococcus aureus and enterotoxin-producing Staphy- (pp. 295-328). In L.B. Rockland and survival, staphylococcal enterotoxin lococcus aureus and Staphylococcus L. R. Beuchat (eds.). Water activity: production and shelf stability of pasteuri, during two types of biltong theory and applications to food. country-cured hams manufactured manufacturing processes. Food Con- Marcel Dekker, New York. under different processing proce- . Lues,].F.R., and I.Van Tonder. 2007. trol 21:1042—1000. dures. Meat Sci. 62:267—273. The occurrence of indicator bac- . Normanno, G.,A. Firinu, S. Virgilio, . Porto-Fett, A. C. S., J. E. Call, and teria on the hands and aprons of G. Mula, A. Dambrosio, A. Poggiu, L. Decastelli, R. Mioni, S. Scuota, J. B. Luchansky. 2009. Validation of food handlers in the delicatessen G. Bolzoni, E. Di Giannatale, A. P. a commercial process for inactiva- sections of a retail group. Food Salinetti, G. La Salandra, M. Bartoli, tion of Escherichia coli O157:H7, Control. |18:326—332. F. Zuccon, T. Pirino, S. Sias, A. Parisi, Salmonella Typhimurium, and Listeria . Morita, H.,T. Kuwahara, K. Ohshima, N. C. Quaglia, and C. V. Celano. monocytogenes on surfaces of whole H. Sasamoto, K. Itoh, M. Hattori, T. 2005. Coagulase-positive staphylo- muscle beef jerky strips. J. Food Prot. Hayashi, and H. Takami. 2007. An cocci and Staphylococcus aureus in 71:918-926. improved DNA isolation method food products marketed in Italy. Int. for metagenomic analysis of the . Taylor,M.B. 1976. Changes in micro- J. Food Microbiol. 98:73-79. bial flora during biltong production. microbial flora and human intestine. . Norrung, B. 2000. Microbiological S.Afri. Food Rev. April: 120-124. Microbes Environ. 22:2 14-222. criteria of Listeria monocytogenes in . Toldra, F. 2002. Dry-cured meat . Mothershaw, A., M. S. Rahman, foods under special consideration products. Food and Nutrition Press Z.Mohamad, and N. Guizani. (2003). of risk assessment approaches. Int. Current perspectives of traditional J. Food Microbiol. 62:217—221. Inc., USA. . Van den Heever, L.W. 1970. Some public health aspects of biltong. J. S. Afri. Vet. Med. Assn. 41, 263-272.

538 FOOD PROTECTION TRENDS | SEPTEMBER 2010 Call for Nominations 2011 Secretary

A representative from the government sector will be elected in March of 2011 to serve as IAFP Secretary for the year 2011-2012.

Send letters of nomination along with a biographical sketch to the Nominations Chairperson:

Gloria |. Swick-Brown Ohio Department of Health 424 Fancy Court, P.O. Box 554 Somerset, Ohio 43783-9569 Phone: +1 614.466.7760 E-mail: [email protected]

The Secretary-Elect is determined by a majority of votes cast through a vote taken in March of 2011. Official Secretary duties begin at the conclusion of IAFP 2011. The elected Secretary serves as a Member of the Executive Board for a total of five years, succeeding to President, then serving as Past President.

For information regarding requirements of the position, contact David Tharp, Executive Director, at +1 800.369.6337 or +1 515.276.3344; +1 Fax: 515.276.8655; E-mail: [email protected].

Nominations Close October 12, 2010

International Association for Food Protection,

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Melissa Jessup TEXAS WASHINGTON RTI, International Durham Erika K. Butier Janice C. Boase Hill Country Bakery IDRemedy San Antonio Olympia Gina M. McDowell Kay Chemical Company Greensboro Cody L. Gardner WISCONSIN Texas Tech University Lubbock Susan Hough Allan Mohess The Masterson Company bioMérieux, Inc. Milwaukee Durham Joe Harris Southwest Meat Association Bryan Maria A. Hughes OHIO Wixon Inc. James W. Arbogast Ken Mundy St. Francis GOJO Industries Inc. Diversey Akron Keller Amanda Matczynski Cherney Microbiological Services, Ltd. Bob Jones VERMONT Green Bay The Chef’s Garden Inc. Huron Darcy A. Murphy Sanak Mishra PBM Nutritionals Diversey, Inc. OKLAHOMA Georgia Sturtevant Li Ma Hurue Paulos Oklahoma State University Diversey, Inc. Stillwater Sturtevant

544 FOOD PROTECTION TRENDS | SEPTEMBER 2010 WHAT'S HAPPENING Bs@G) Rt

NRA and Silliker Partner on “Restaurateurs have an increas- of their eggs directly to consumers New Nutrition Awareness ing interest in obtaining accurate must comply with the refrigeration Efforts nutrition information of the dishes requirements under the rule; this includes producers whose eggs illiker, an international provider they serve, but the analysis process receive treatments such as pas- of food testing and nutrition has presented challenges,” said teurization. Similarly, those who services, will provide labora- David Gilbert, chief operator officer transport or hold shell eggs must tory, technical and information ser- of the National Restaurant Associa- also comply with the refrigeration vices to restaurants as part of the tion.““With the new law on nutrition requirements by the same effective National Restaurant Association’s disclosure in effect for certain res- date. (NRA) nutrition awareness efforts. taurants, it has become imperative Egg-associated illness caused by The service agreement was reached to find solutions to those challenges. Salmonella is a serious public health in response to the passage of a new That is why we partnered with the problem. Infected individuals may federal law in March mandating best nutrition-analysis providers in suffer mild to severe gastrointestinal labeling requirements for U.S. chain the business to meet our members’ illness, short-term or chronic arthri- restaurants. needs for customized service at af- tis, or even death. Implementing the Under the Nutrition Labeling fordable rates.” of Standard Menu Items at Chain preventive measures would reduce Silliker will offer analytical nutri- the number of Salmonella Enteritidis Restaurants directive, restaurants ent testing, database recipe analysis, and similar retail food establish- infections from eggs by nearly 60 ments with 20 or more locations nutrient content reviews, and con- percent. will be required to provide “clear sulting services to NRA members Salmonella Enteritidis can be and conspicuous information” to at special membership pricing. found inside eggs that appear normal. consumers that: If the eggs are eaten raw or under- * Declare the number of New FDA Final Rule to Ensure cooked, the bacterium can cause calories each standard Egg Safety, Reduce Salmonella illness. Eggs in the shell become menu item provides as it Ilinesses Goes into Effect contaminated on the farm, primar- ily because of infection in the laying is typically prepared and he U.S. Food and Drug hens. present required calorie Administration says that as information in terms of “Preventing harm to consumers many as 79,000 illnesses and suggested caloric intake in is our first priority,’ said Margaret 30 deaths due to consumption of the context of an overall A. Hamburg, M.D., commissioner eggs contaminated with the bacte- diet. of food and drugs. “This action will rium Salmonella Enteritidis may be Provide additional nutri- help prevent thousands of serious avoided each year with new food tion information upon illnesses from Salmonella in eggs.” consumer request. This safety requirements for large-scale The rule requires egg producers information must include: egg producers. with fewer than 50,000 but at least Macronutrients per serv- The new food safety require- 3,000 laying hens whose shell eggs ing size or other unit of ments became effective on July 9, are not processed with a treatment, measure: calories, calories 2010, through a rule for egg produc- such as pasteurization, to comply from fat, total fat, saturated ers having 50,000 or more laying with the regulation by July 9, 2012. fat, cholesterol, sodium, hens — about 80 percent of produc- total carbohydrates, sugars, Producers who sell all their tion. Among other things, it requires dietary fiber and protein. eggs directly to consumers or have them to adopt preventive measures Statements must appear on less than 3,000 hens are not covered the establishment’s menu and to use refrigeration during egg by the rule. and menu board informing storage and transportation. Under the rule, egg producers consumers of the avail- Large-scale egg producers whose shell eggs are not processed ability of this additional that produce shell eggs for human with a treatment, such as pasteuriza- information. consumption and that do not sell all tion must:

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 545 WHATS HAPPENING IN FOOD SAFETY

Buy chicks and young hens to inhibit the growth of bacteria that mixproof valves used on processing only from suppliers who may be in an egg.While these steps equipment and on equipment and monitor for Salmonella limited the growth of bacteria, they lines which hold or convey milk, milk bacteria did not prevent the initial contami- products and other comestibles. Establish rodent, pest nation from occurring. These valves cannot be used to control, and biosecurity The new rule is part of a coor- separate raw milk and milk products measures to prevent spread dinated strategy between the FDA from pasteurized milk, milk pro- of bacteria throughout the and the USDA's Food Safety and ducts and other comestibles. farm by people and equip- Inspection Service (FSIS). The FDA ment and the FSIS will continue to work Preventing Lead Poisoning Conduct testing in the closely together to ensure that egg from Municipal Water System poultry house for Salmon- safety measures are consistent, co- DC leaders addressed ella Enteritidis. If the tests ordinated, and complementary. Congress about questions find the bacterium, a rep- In addition to the new safety related to CDC’s work in resentative sample of the measures being taken by industry, 2004 to help prevent lead poisoning eggs must be tested over consumers can reduce their risk of from the Washington, D.C. municipal an eight-week time period foodborne illness by following safe (four tests at two-week egg handling practices. The FDA water system. intervals); if any of the four reminds consumers to buy eggs that The CDC protected the public’s egg tests is positive, the have been refrigerated, make sure health by working closely with producer must further eggs in the carton are clean and not the Washington, D.C. Department process the eggs to destroy cracked and cook eggs and foods of Health, the D.C.Water and the bacteria, or divert the containing eggs thoroughly. Sewer Authority, the Environmental eggs to a non-food use Protection Agency, the U.S. Public Clean and disinfect poultry 3-A SSI Issues Comprehensive Health Service and other federal houses that have tested Revisions of Two Standards and local agencies to help mitigate positive for Salmonella the problem and prevent additional -A Sanitary Standards, Inc. Enteritidis lead exposures. In our work we announces the release of two Refrigerate eggs at 45°F determined the health conse- major revisions of key 3-A during storage and trans- quences of lead exposures from the Sanitary Standards. portation no later than contaminated water, and published 3-A Sanitary Standard for Non- 36 hours after the eggs are our findings in the MMWR, reiter- Coil Batch Pasteurizers (24-03) laid (this requirement also ating that that there is no safe level is the first major revision of this applies to egg producers standard in five years. This standard of lead exposure, and that all lead whose eggs receive a treat- covers the sanitary aspects of non- exposures in children should be ment, such as pasteuriza- coil type batch pasteurizers used to eliminated. tion). pasteurize milk, fluid milk products, In our urgency to rapidly assess To ensure compliance, egg or other fluid food products and the situation and protect the public’s producers must maintain a written includes those appurtenances neces- health, the CDC communicated our Salmonella Enteritidis prevention sary to meet pasteurization require- scientific results poorly and did not plan and records documenting their ments. The scope of this standard in- convey our conclusions and recom- compliance. Egg producers covered cludes the points where the product mendations clearly. One of CDC’s by this rule must also register with enters and exits the non-coil type core values is to pursue excellence the FDA. The FDA will develop guid- batch pasteurizer. in the science behind public health. ance and enforcement plans to help 3-A Sanitary Standard for Although we believe in this case that egg producers comply with the rule. Double-Seat Mixproof Valves (85-01) our scientific analysis and conclu- During the 1990s, the FDA and was revised with significant techni- sions were correct, we did not the U.S. Department of Agriculture cal changes to maintain consistency place our findings into the proper implemented a series of post-egg with the Pasteurized Milk Ordi- perspective. production safety efforts such as nance (PMO).This standard covers For nearly three decades, refrigeration requirements designed the sanitary aspects of double-seat CDC has spearheaded an effective

546 FOOD PROTECTION TRENDS | SEPTEMBER 2010 WHATS HAPPENING IN FOOD SAFETY

national lead poisoning preven- and prevention tips are posted at commercial, foodservice, institu- tion campaign that has reduced http://www.cdc.gov/nceh/lead/lead- tional and healthcare applications, is the prevalence of blood lead levels inwater/. pleased to announce the appoint- above 10 g/dL in children by nearly ment of David Kennedy as chief 90 percent. This is one of our SunOpta Inc. Announces financial officer. nation’s greatest public health Appointment of Alan D. Mr. Kennedy comes to CHG success stories. Murray to the Board of with strong international operat- In Washington, D.C., we have Directors ing experience as well as extensive financial management knowledge. In worked to strengthen the city’s lead he Board of Directors of his new role, he will be responsible prevention program and ensure that SunOpta Inc. has announced for all financial, administrative and residents are protected. Elevated the appointment of Mr. Alan information technology aspects of blood lead levels among the city’s Murray to its Board of Directors, the business. children have fallen by half over the effective immediately. “David has already been extre- Mr. Murray brings strong busi- past five years and are now lower mely helpful in our process improve- ness experience to the SunOpta than the national average and similar ment efforts as well as providing a Board of Directors with a back- to those in other large cities. whole new level of financial analysis ground in manufacturing, business CDC is committed to continu- for the constituents within the busi- turn-around situations, business ing our progress toward childhood ness,” said CHG President and CEO, integration and profitable organic lead elimination. The agency will Harry Franze. “David’s experience growth. Mr. Murray has lived and work with partners in the US and and unique insight will be a valuable worked abroad including Western internationally to support blood- addition to our senior management and Eastern Europe and Africa. He team.” lead screening for children and held a number of progressively Prior to joining CHG, Kennedy testing of water and other sources responsible positions over the last was the business unit controller of potential lead poisoning in homes twenty years with Tetra Pak, a sup- for Alcan Rolled Products Division, workplaces and communities and plier of equipment and materials a Rio Tinto Company. In addition, implement effective lead-poisoning for the processing and packaging of he has held positions as corpo- prevention programs. CDC sup- liquid food products. Most recently, rate controller, vice president of ports and depends on the work of Mr. Murray served as president and finance, chief financial officer as well our scientists and other staff. We CEO of Tetra Pak, North America. as president and CEO within the are motivated by a desire to protect Marmon Group of companies. He the public’s health and committed Component Hardware Group began his management career as to basing our decisions on the best Appoints David Kennedy as the operations manager for Zenith available science and to communi- Chief Financial Officer Electronics’ Mexican Operations. cating our results clearly. omponent Hardware Group, Mr. Kennedy obtained a bach- Information about CDC’s acti- Inc. (CHG), a manufact- elor’s degree in finance as well as a vities related to lead in drinking urer of premium plumbing, master’s degree in business adminis- water in the District of Columbia hardware and specialty products for tration from the University of lowa.

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 547 The proven Safety Control design. Open-pleat spacing allows System (SCS) is also incorporated in better utilization of the media pack, the Flame 100.All potential hazards resulting in better airflow through are constantly monitored and, if nec- the cartridge for more efficient essary, protective measures — such performance. Dust also releases as the shutting off the gas supply — more readily during pulse cleaning are activated. using less compressed air for many WLD-TEC applications, bringing further energy 310.589.3709 savings.All HemiPleat filters carry Chicago, IL a written performance guarantee www.WLD-TEC.com to run at a lower pressure drop, meet or exceed current collection New HemiPleat® Nano Filter efficiencies, and last longer. Offers Higher Efficiency, Camfil Farr APC Longer Life, Energy Savings 800.479.680 | _ HemiPleat® Nano dust Jonesboro,AR collector filter from Camfil www.farrapc.com Farr Air Pollution Control offers WLD-TEC higher filtration efficiencies, longer SDIX to Help Egg Producers service life, and lower pressure drop Meet New FDA Regulatory New Fiame 100 Safety than competitive nano fiber filters, Challenge Bunsen Burner for energy savings and enhanced provider of biotechnology- LD-TEC has introduced performance. The manufacturer based products and services the new Flame 100 Safety uses a new technology to apply a for a broad range of life science, Burner, the safe alternative for all thick layer of highly durable nano biotechnology, diagnostic, and food traditional Bunsen or alcohol burner fibers to the surface of the patented safety applications, commercially applications. HemiPleat filter, yielding a MERV 14 launched the RapidChek® SELECT™ The Flame 100 is ideally suited efficiency rating — higher than that of Salmonella Enteritidis testing system. for all flame-related applications in most competitive filters. The new system was designed in the laboratory. The 15 millimeter The HemiPleat Nano media is coordination with leading experts precision flame allows safe steriliza- strong enough to handle difficult in egg safety. It is applicable to both tion of microbiological instruments dust challenges such as laser and egg and poultry industries. However, as well as graduated heating of plasma cutting, welding and thermal it will specifically help U.S. commer- dental tools. Flame size and intensity spray; and it will withstand rigorous can be adjusted infinitely. cial egg producers comply with the pulse-cleaning for all types of dry The Flame 100 Burner activates new Food and Drug Administration immediately with the push of a but- dust applications, bringing longer (FDA) regulation that requires them ton. No match or a pilct flame are service life and lower operational to test poultry houses and eggs for required. Optionally, the Flame !00 costs. The product line includes Salmonella Enteritidis (SE). can also be operated by a foot pedal MERV 14 and MERV |6 efficiency The new FDA rule became or an external infrared motion sen- options, with a choice of high per- effective July 9, 2010 for commercial sor. formance standard or fire retardant egg producers with over 50,000 The Flame 100 is suitable for cellulose-blend base media. laying hens and becomes effective stationary natural gas and propane/ The new filter is also the only July 9, 2012 for egg producers with butane gas supplies as well as gas one to combine nano media with between 3,000 and 49,999 laying cartridges or gas cylinders. HemiPleat’s patented open-pleat hens. The new Rule will affect app-

The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so warrant any views or opinions offered by the manufacturer of said articles and products.

548 FOOD PROTECTION TRENDS | SEPTEMBER 2010 roximately 4,000 commercial egg producers and independent testing pH Meter Kit Provides Quick producers in the USA. It is estimat- laboratories during development to and Safe Food Analysis ed that 47 billion eggs are consumed ensure it meets customer needs. Sig- M ettler Toledo, a global supplier annually in the U.S. and according to nificant validation work has already of precision instruments, intro- begun and the company expects reports from the USDA and FDA, duces the FiveGo™ pH Food Kit—a to submit the system to the FDA, there are 2.3 million eggs annu- portable pH measuring instrument AOAC RI, and NPIP for approval ally contaminated with Salmonella designed for use in the food and Enteritidis. and certification during the second half of 2010. beverage industry. * The RapidChek SELECT FiveGo™ pH, the handy, portable The new testing system is com- system is an easy, accu- measuring instrument is ideal for prised of the RapidChek® SELECT™ rate, flexible and rapid anyone working on a tight budget, Salmonella Enteritidis detection food pathogen detection who nevertheless requires rapid and system for screening environmental technology. It combines reliable results. FiveGo™ instruments drag swags or pooled eggs and the the simplicity of advanced all feature storage capacity for up RapidChek® CONFIRM™ Salmonella immuno-based detection to 30 measurements, including Enteritidis immunomagnetic separa- system with SDIX’s pro- automatic endpoint recognition and tion system for confirmation. prietary, patented phage- calibration with automatic buffer based enrichment media to Tim Lawruk, SDIX food safety recognition. Operation is easy and significantly enhance both marketing manager, said “Commer- intuitive with dedicated buttons for the specificity and sensitiv- cial egg producers are faced with starting and ending a measurement ity of the test and to enable significant technical and business and for saving and accessing mea- improved pathogen detec- challenges as they strive to meet the surements and the latest calibration tion. The system is designed FDA's new requirements for both data. to: poultry house and egg testing. The These user-friendly products have been designed with food ap- Make it easier to comply new RapidChek SELECT Salmonella plications in mind. They enable quick with the new FDA Rule — Enteritidis testing system is specifi- and safe measurements of solid easy to learn and use, fast cally designed to help them meet samples, such as cheese and meat. those challenges and provides SDIX results, robust detection The LE427 and FiveGo™ Food Kit with an opportunity to leverage for a better overall picture provides the perfect solution for its expertise in pathogen detec- of hen house cleanliness, the quality control of foodstuff or layer health and egg safety tion. The system offers competitive agricultural products. Help minimize disruption advantages that include ease of use, FiveGo™ pH — FG2 Food Kit to daily operations — high low start-up and operating costs, includes: accuracy virtually eliminates and a faster time-to-result than * Compact pH meter false positives. Ease of us other methods. Moreover, the new FiveGo™ and speed to results reduce system’s high accuracy virtually Robust LE427 pH puncture workflow impacts eliminates false positives and the electrode Help minimize costs — harmful business impacts they can Buffer sachets for first reduces training, labor, have. It enables egg producers to calibrations operating costs. Reduced focus more on their core business New LE427 Puncture pH Elect- false positives decreases of providing safe, high-quality eggs.” rode unneeded egg testing costs SDIX * Spear-shaped tip makes it The RapidChek® SELECT™ 302.456.6789 easy to penetrate smaller Salmonella Enteritidis system has Newark, DE samples, such as food or been evaluated at several large egg www.sdix.com soil

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 549 Gel electrolyte — easy to and ReSeal® fittings for use in all high performance and withstanding handle and low on mainte- stages of the dairy transfer process extreme temperatures, corrosion nance, and — from the dairy farms, to tanker and varying pressures. Protective hard plastic trucks, to plant storage and within Tygon tubing is both NSF listed cover for more safety and the plant itself. The crush-resistant under Standard 51 and also compli- piece of mind. Gladiator hoses are rated for high- ant with FDA regulations and meets pressures. They guarantee a secure Mettler Toledo the stringent, listed 3-A Plastics and flexible connection between 614.438.4936 Standard Criteria. systems and pipes for loading and Columbus, OH Saint-Gobain Performance Plastics www.mt.com unloading raw products in high- traffic areas. SGPPL’s ReSeal fittings 330.798.6945 are completely reusable and offer Akron, OH savings of up to 50% on standard www.plastics.saint-gobain.com replacement costs over time. SGPPL’s critical connections Eriez® Offers High Speed solutions for dairy transfer have Cross Feeders for Packaging been created with ease-of-use in Lines mind. Designed for Clean-in-Place (CIP) convenience, no disassembly Se offers a wide range of elec- is required, minimizing operational tromagnetic cross feeders and downtime and associated costs. conveyors designed for use in pack- To ensure optimum perfor- aging applications. These high speed, Saint-Gobain Performance Plastics mance under the high pressures and high deflection and high volume vi- temperatures associated with dairy bratory cross feeders and conveyors Improve Performance and processing, SGPPL offers critical distribute product into weigh scale Reduce Costs with Saint- connections solutions that incorpo- equipment. Feeders can be equipped Gobain Critical Connections rate SaniGard® hosing and ReSeal with a peripheral discharge to insure Solutions from Saint-Gobain fittings. SaniGard hoses are specifi- the best product distribution on the Performance Plastics cally designed for higher tempera- radial scale cone. Models are avail- eee Performance Plastics tures and demanding chemical appli- able to deliver nearly any capacity (SGPPL) introduces safe and cations. They can withstand frequent of material. high-performance critical connect- cleaning and sterilization-in-place Eriez’ HS (High-Speed) and HD ions solutions for food and beverage (CIP and SIP) without imparting (High Deflection) vibratory feeders applications, including dairy product taste or odor. featuring low energy,AC electro- transfer and beverage dispensing. SGPPL's critical connections magnetic drives provide superior SGPPL's solutions are designed to solutions incorporate a range of reliability, precise cycling and low help companies reduce total sys- Tygon®-branded tubing for use in operating cost. The high deflec- tems costs, maintenance and repair beverage dispensing processes. tion series is recommended when expenses, resulting in minimized These solutions minimize the poten- feeding lightweight, loose or sticky operations downtime. In addition, tial for bacterial growth and pro- materials where a higher deflection the solutions meet stringent food motes a sanitary fluid path thanks to (3/16") and lower frequency (30 regulatory standards, ensuring prod- a smooth, non-porous tubing surface cps) produces more accurate feed uct safety. that inhibits particle entrapment. It characteristics. Both HS and HD SGPPL's critical connections also protects flavor consistency of series use the same style AC drive, solutions combine the Gladiator® beverages — imparting no taste or enabling systems to cycle up to 100 range of high-performance hoses odor of its own — while maintaining times per minute.

550 FOOD PROTECTION TRENDS | SEPTEMBER 2010 Eriez’ VMC Series Electromag- Currently offered in the Roll-Seal commercially available to the world- netic Conveyors use a two-mass format are three of Excel’s extensive wide food market. This is the first vibrating system also powered by line of adhesive sealing films: validated automated solution for electromagnetic drives. The VMC ThermalSeal RTS™ clear films PCR-based microbial testing specifi- is an excellent choice when longer with ultra-strong silicone adhesive cally designed for the food market. trays are required. Specially designed for qPCR and sitting-drop protein Xiril and BIOTECON Diag- corrosion-resistant fiberglass springs crystallization; AlumaSeal® pierce- nostics share many synergies and amplify the stroke and are adjustable able aluminum foils for PCR, HTS, both companies look forward to for easy fine-tuning of the convey- and cold storage; and breathable introducing these affordable and AeraSeal™ films for cell and tissue or’s motion. They use no sliding or innovative automated liquid-handling culture. rotating parts that wear out, or belts technologies. Excel Scientific, Inc. and bearings that eventually will “For us, the new application in 760.246.4545 need to be replaced.A variable volt- the food testing market is a perfect Victorville, CA age controller allows “watch-like” addition to our existing range of www.excelscientific.com precision in the control of conveyor proven OEM solutions. It demon- amplitude. Units are available for strates the advantages of the open base or suspension mounting. Automated Sample Prepar- and modular design of our liquid Eriez’ cross feeders can be ation and PCR Setup for handling workstation,” comments supplied with a peripheral discharge Pathogen Testing in the Food Dr. Jurgen Lindemeier, CEO of Xiril and/or screens to eliminate fines or Market from BIOTECON AG. damaged product during packaging. Diagnostics and Xiril AG BIOTECON Diagnostics dev- Eriez eloped the foodproof® RoboPrep+ 888.300.3743 IOTECON Diagnostics GmbH, Series to meet the need of a leading Erie, PA Potsdam, Germany and Xiril international confectionery manu- www.eriez.com AG, Hombrechtikon, Switzerland facturer, who has now introduced announced a new OEM partner- the system into several of its fac- New Adhesive Films in Roll ship in July 2010: based on Xiril’s tories for automated Salmonella Format for Automated Robotic Workstations BIOTECON testing. Multiple food matrices have Microplate Sealing Diagnostics will distribute their been tested, making the system very xcel Scientific introduces Roll- own automation solution labelled useful for any kind of food indus- Seal™ adhesive sealing films on “foodproof® RoboPrep+ powered try with pathogen testing needs at rolls for use with high-throughput by Xiril” together with BIOTECON medium to high throughput. automated microplate sealers. Diagnostics’ foodproof® Magnetic A stepwise introduction of the Constructed on three-inch plastic Preparation Kit | and real-time PCR- technology for other parameters, cores, Roll-Seal rolls are compatible based detection kits for the food such as E. coli or Listeria, is in devel- with most common adhesive sealers. market, e.g., for Salmonella detection. opment. The Roll-Seal format provides reli- After an intensive validation BIOTECON Diagnostics GmbH able, efficient sealing at a lower cost program performed at BIOTECON +49.331.2300.200 per plate than sheets or heat-seal Diagnostics laboratories, the food- Hombrechtikon, Switzerland films with minimal user intervention. proof® RoboPrep+ Series is now www.bc-diagnostics.com

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 551 COMING EVENTS

OCTOBER NOVEMBER DECEMBER 9-10, 2nd Food Safety Congress, 5-6, lowa Association for Food 2-3, PACK Expo International Military Museum, Istanbul, Turkey. Protection Annual Conference, 2010, McCormick Place, Chicago, IL. Organized by the Turkish Food Safety Quality Inn & Suites, Ames, IA. For For more information, contact Amy Association. For more information, go more information, contact Lynn Riemer at 978.475.4441 or go to www. to www.ggd.org.tr. Melchert at 563.599.2394 or E-mail packexpo.com. [email protected]. 3-5, Dairy Practices Council 6-7, Associated Illinois Milk, JANUARY Conference, Ramada Plaza Hotel Food and Environmental and Conference Center, Columbus, 21-26, ILS! Annual Meeting 2011, Sanitarians Fall Conference, OH. For more information, go to Buena Vista Palace Hotel, Lake Buena Hotel Pere Marquette, Peoria, Vista, FL. For more information, go to www.dairypc.org. IL. For more information, go www.ilsi.org. to http://aimfes.org/calendarofevents. 4-6, Mexico Association for html. Food Protection Annual Meeting, Puerto Vallarta, Mexico. FEBRUARY 7-8, GlobalGap Tour 2010, Hilton London Metropole Hotel, For more information, contact Javier 16-18,Global Food Safety Con- London, UK. For more information, Castro Rosas at [email protected]. ference, London, UK For more infor- call +49(0)221.5.79.93.25 or go to mx or [email protected]. mation, go to www.tcgffoodsafety. www.summit20 | 0.org. 6-10, American Public Health com. 13, Metropolitan Association Association Annual Meeting for Food Protection Fall Semi- and Expo, Denver, CO. For more nar, Douglass Student Center, Rut- information, go to www.apha.org/ gers University, New Brunswick, meetings/. Nj. For more information, con- 8-11, IDF World Dairy Summit, tact Carol Schwar at cschwar@ Auckland, New Zealand. For more co.warren.nj.us or go to www. information, contact Christian Rob- metrofoodprotection.org. ert at [email protected] or go to 17-20, Food Microbiology Sym- www.wds2010.com. posium, River Falls, WI. For more 10-1 1, China International Food information, go to www.uwrf.edu/ Safety and Quality Conference afs-all/institutes/foodmicro/. & Expo, Shanghai, Longemont Hotel, 20-22, 7th International Sympo- PR.C. For more information, go to sium: Milk Genomics & Human www.chinafoodsafety.com. Health, UC-Davis Conference Cen- 10-12, 2010 EFFoST Annual ter, Davis, CA. For more information, Meeting—Food and Health, Dublin, go to www.cdrf.org. Ireland. For more information, go to 26-28, North Dakota Environ- http://www.effostconference.com. mental Health Association 17, Ontario Food Protection Annual Conference, Bismarck, Association Fall Conference, ND. For more information, go to Mississauga Convention Centre, Mis- [AFP UPCOMING www.ndeha.org. sissauga, Ontario, Canada. For more 31- Nov. 2, Sweets and Snacks information, contact Victoria Rosa MEETINGS Middle East 2010, Dubai Interna- at 519.265.4119 or visit info@ofpa. tional Convention and Exhibition on.ca. JULY 31-AUGUST 3, 2011 Centre, Dubai, U.A.E. For more 18, Alabama Association for information, go to www.sweetsmid- Food Protection 2010 Annual Milwaukee, Wisconsin dleeast.com. Meeting, Montgomery Marriott JULY 22-25, 2012 31- Nov. 3, PACK Expo Interna- Prattville Hotel & Conference Providence, Rhode Island tional 2010, McCormick Place, Chi- Center at Capital Hill, Prattville, AL. cago, IL. For more information, contact For more information, contact G. JULY 28-31, 2013 Amy Riemer at 978.475.4441 or go M. Gallaspy at gm.gallaspy@adph. Charlotte, North Carolina to www.packexpo.com. state.al.us.

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554 FOOD PROTECTION TRENDS | SEPTEMBER 2010 A high-risk person’s immune system does not work as well as most people’s. Unsafe food can cause serious problems for high-risk customers. Looking at a customer does not tell you they are high-risk. Practice food safety on a daily basis to help protect high-risk customers.

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SEPTEMBER 2010 | FOOD PROTECTION TRENDS 555 TAFP OFFERS

All Guidelines now available on “Guidelines for the Dairy Industry” cD from the Dairy Practices Council’

IAFP has agreed with the Dairy Practices Guidelines are available on CD and in printed form. Council’ to distribute their guidelines. DPC is a non-profit organization of education, Please check which guidelines you are ordering. industry, and regulatory personnel Complete set (over 80 guidelines): CD ($270) 0 ___‘~Printed ($330) O concerned with milk quality and sanitation. Its membership roster lists individuals and Farm Set (58 guidelines): CD ($180) O Printed ($250) O organizations throughout the world. Plant Set (44 guidelines): CD ($135) O Printed ($160) O Professionals working through six permanent DPC task forces write DPC Small Ruminants (19 guidelines): CD ($61.20) O Printed ($68) 0 guidelines. Prior to distribution, every guideline is peer reviewed and submitted Please add $20.00 for each printed set and $4.00 for each CD for for approval to state regulatory agencies, shipping and handling. Outside US shipping depends on existing rates. where exceptions to each state’s Make checks payable in US dollars on a US bank or pay by credit card. regulations are noted in the final document. These guidelines represent the Name : Phone No. __ state of the knowledge at the time they are written. Company The guidelines are renowned for their common sense and useful approach to Street Address proper and improved sanitation practices. City, State We think they will be a valuable addition to Province, Code your professional reference library. VISA/MC/AMEX No. Exp. Date __ Signature

FOOD PROTECTION TRENDS | SEPTEMBER 2010 The Table of Contents from the Journal of Food Protection is being provided as a Member benefit. If you do not receive JFP, but would like to add it to your Membership contact the Association office. Journal of Food Protection. ISSN 0362-028X Official Publication

Intemational Association for Food Protection, Reg. U.S. Pat. Off

Vol. 73 August 2010

Pulsed UV Light Inactivation of Saimonelia Enteritidis on Eggshells and Its Effects on Egg seid Nene M. Keklik, Ali Demirci,“ Paul H. Patterson, and Virendra M. Puri Modeling Prevalence and Counts from Most Probable Number in a Bayesian Framework: An Application to Salmoneiia Typhimurium in Fresh Pork Sausages Ursula Gonzales-Barron,* Grainne Redmond, and Francis

Incidence and Behavior of Saimonelia and Escherichia coli on Whole and Sliced Zucchini Squash (Cucurbita pepo) Fruit Javier Castro-Rosas,* Eva Maria Santos Lépez, Carlos Alberto Gémez-Aldapa, Cesar Abelardo Gonzalez Ramirez, José Roberto Villagomez-ibarra, Alberto José Gordillo-Martinez, Angélica Villarruel Lopez, and M. del Refugio Torres-Vitela Prevalence, Antibiograms, and Transferable te{(O) Plasmid of Campylobacter jejuni and Campylobacter coli Isolated from Raw Chicken, Pork, and Human Clinical Cases in Korea Jun Man Kim, Joonbae Hong, Wonki Bae, Hye Cheong Koo," So Hyun Kim, and Yong Ho Park* Survival of Campylobacter jejuni and Campylobacter coll on Retail Broiler Meat Stored at —20, 4, or 12°C and Development of Weibull Models for Survival Omar A. Oyarzabal,” Thomas P. Oscar, Leslie Speegle, and Hilda

Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination imca Sampers,” Liesbeth Jacxsens, Pieternel A. Luning, Willem J. Marcelis, Ann Dumoulin, and Mieke Uyttendaele Comparison of Chromogenic Biolog Rainbow Agar Shigella/Aeromonas with Xylose Lysine Desoxycholate Agar for Isolation and Detection of Shigella spp. from Foods Guodong Zhang and Keith A. Lampel* An ELISA-on-a-Chip Biosensor System Coupled with immunomagnetic Separation for the Detection of Vibrio parahaemolyticus within a Single Working Day Sung-Min Seo, Ii-Hoon Cho, Jin-Woo Jeon, Hyun-Kyu Cho, Eun-Gyoung Oh, Hong-Sik Yu, Soon-Bum Shin, Hee-Jung Lee, and Se-Hwan Paek* Inactivation of a Cold-Induced Putative RNA Helicase Gene of Listeria monocytogenes |s Accompanied by Failure To Grow at Low Temperatures but Does Not Affect Freeze-Thaw Tolerance Reha O. Azizoglu and S. Kathariou* Evaluation of a Real-Time PCR Assay for the Detection and Quantification of Bacillus cereus Group Spores in Food Juan Francisco Martinez-Blanch, Gloria Sanchez, Esperanza Garay, and Rosa Aznar* A Rapid Method for Identifying Byssochiamys and Hamigera Motokazu Nakayama, Kouichi Hosoya, Tetsuhiro Matsuzawa, Yusuke Hiro, Ayumi Sako, Hajime Tokuda, and Takashi Yaguchi”* Food-Grade Antioxidants and Antimicrobials To Control Growth and Ochratoxin A Production by Aspergilius Section Nigri on Peanut Kernels C. L. Barberis, A. L. Astoreca, A. M. Dalcero, and C. E. Magnoli*

Research Notes Modeling the Growth of Sa/monelia in Cut Red Round Tomatoes as a Function of Temperature Wenjing Pan and Donald W. Schaffner* Survival of Salmonella on a Polypropylene Surface under Dry Conditions in Relation to Biofilm-Formation Capability Ruriko libuchi, Yukiko Hara-Kudo, Akio Hasegawa, and Susumu Kumagai* Characterization of Listeria monocytogenes Recovered from Imported Cheese Contributed to the National PulseNet Database by the U.S. Food and Drug Administration from 2001 to 2008 Babgaleh B. Timbo,” Christine Keys, and Karl Klontz .. Sida arse das tednaa ; ; -

Prevalence of Listeria monocytogenes in Ready-to-Eat Foods Sampied from the Point of Sale in Wales, United Kingdom RR. J. Meldrum," P. W. Ellis, P. T. Mannion, D. Halstead, and J. Garside, on Behalf of the Welsh Geter MIEN PUNO Sains oscc wassadsccccdesoscusuesadsbaqecumdasesccsae : Removal of Listeria monocytogenes Biofilms with Bacteriophage P100 Kamiesh A. Soni and Ramakrishna Nannapaneni* Reclassification of the Listeria-CAMP Test Strain ATCC 49444 Staphylococcus aureus as Staphylococcus pseudintermedius Kimberly J. Ramsey, Erin C. Carter, Marian L. McKee, and Brian J. Beck* Evaluation of the Petrifilm Aerobic Count Plate for Enumeration of Aerobic Marine Bacteria from Seawater and Caulerpa lentiliifera Jun Kudaka,” Toru Horii, Koji Tamanaha, Kiyomasa Itokazu, Masaji Nakamura, Katsuya Taira, Minoru Nidaira, Sho Okano, and Akio Kitahara ...... Microbiological Quality of Wheat Grain and Flour from Two Mills in Queensland, Australia Sofroni Eglezos* Inactivation Effects of UV irradiation and Ozone Treatment on the Yeast and the Mold In Mineral Water M. Watanabe, H. Masaki, T. Mori, T. Tsuchiya, H. Konuma, Y. Hara-Kudo, and K. Takatori* Fate of Human Enteric Viruses during Dairy Manure-Based Composting Jie Wei, Yan Jin, J. Thomas Sims, and Kalmia E. Kniel* Sources of Low Concentrations of Bisphenol A in Canned Beverage Products Xu-Liang Cao,” Jeannette CG er I OI io ood cer cn kkerecpacchauantaushenweccuunes ;

Review Outbreaks Where Food Workers Have Been implicated in the Spread of Foodborne Disease. Part 7. Barrriers To Reduce Contamination of Food by Workers Ewen C. D. Todd,” Barry S. Michaels, Judy D. _— Debra Smith, John Holah, and Charles A. Bartleson

General Interest Scientific and Technical Factors Affecting the Setting of Saimonelia Criteria for Raw Poultry: A Global Perspective Geoffrey Mead, Anna M. Lammerding, Nelson Cox, Michael P. Doyle,” Florence Humbert, Alexander Kulikovskiy, Alexander Panin, Viadimir Pinheiro do Nascimento, Martin Wierup, and the Sa/monelia on Raw Poultry Writing Committee 1566

The publishers do not warrant, either expressly or by implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any vie opinions offered by the authors of said articles and descriptions.

SEPTEMBER 2010 | FOOD PROTECTION TRENDS 557 Member #

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4 F2134 Food Safety: Fish and Shellfish Safety + F2136 GLP Basics: Safety in the Food Micro Lab 4 F2137 GMP Bas Avoiding Microbial Cross-Contamination D1010 =‘ The Bulk Milk Hauler: Protocol & Procedures + + F2140 GMP Basics: Employee Hygiene Practices D1031_~——~dDairy Plant F2143, GMP Basics: Guidelines for Maintenance Personnel 4 D1050 Food Safety: Dairy Details F2147 GMP Basics: Process Control Practices o D1060 Frozen Dairy Products F2148 GMP - GSP Employe D1080 High-Temperature, Short-Time Pasteurizer 4 F2150 GMP: Personal Hygiene and Practices in Food Manufacturing D1100 — Mastitis Prevention and Control GMP Food Safety Video Series D1105 ~—— Milk Hauling Training ~ D1120 —— Milk Processing Plant Inspection Procedures 4 F2151 Tape | - Definitions F2152 Tape 2 - Personnel and Personnel Facilities D1130 Pasteurizer: Design and Regulation ~ D1140 Pasteurizer: Operation F2153~—- Tape 3 - Building and Facilities QOOOOOQOO00L) D1180 10 Points to Dairy Quality Oo F2154 Tape 4 - Equipment and Utensils a F2155 = Tape 5 - Production and Process Controls ENVIRONMENTAL Oo F2160 GMP: Sources and Control of Contamination during Processing GMPs for Food Plant Employees oq £3031 Allergy Beware 4 F2161 Tape 1 - Definitions F2162 = Tape 2 - Personnel and Personnel Practices E3040 Asbestos Awareness 5 F2163 Tape 3 - Building and Facilities E3055 Effective Handwashing - Preventing Cross Contamination 4 F2164 = Tape 4 - Equipment and Utensils in the Food Service Industry 4 Good Pest Exclusion Practices F2165 = Tape 5 - Production/Process Controls ~ Integrated Pest Management (IPM) F2168 HACCP Advantage - Good Manufacturing Practices Key Pests of the Food Industry 4 4 F2169 HACCP: Training for Employees - USDA Awareness Physical Pest Management Practices F2170 ~~‘ The Heart of HACCP Regulatory and Good Manufacturing Practices + + F2172 HACCP: Training for Managers Rodent Control Strategies F2173 Inside HACCP: Principles, Practices and Results Sink a Germ oq F2180 HACCP: Safe Food Handling Techniques Wash Your Hands O F2191 Microbial Food Safety: Awareness to Action Would Your Restaurant Kitchen Pass Inspection? o F2220 Proper Handling of Peracidic Acid Q0OU QN000000000 Swabbing Techniques for Sampling the Environment and Equipment a Purely Coincidental 4 On the Line 4 100 Degrees of Doom...The Time and Temperature Caper 4 F2005 A Lot on the Line A Day in the Deli: Service, Selection, and Good Safety F2007 The Amazing World of Microorganisms : F HACC ‘P: A Basic Understanding F2008 A Recipe for Food Safety Success Preventing Foodborne Illness F2009 Basic Personnel Practices a Principles of Warehouse Sanitation F2011 Available Post Harvest Processing Technologies for Oysters Oo Product Safety and Shelf Life F2012 Control of Listeria monocytogenes in Retail Establishments oO Safe Handwashing F2013 Control of Listeria monocytogenes in Small Meat and Poultry Establishments Oo All Hands on Deck F2014 Controlling Food Allergens in the Plant oO The Why, The When, and The How Video F2015 Controlling Listeria:A Team Approach qo Safe Practices for Sausage Production F2016 Bloodborne Pathogens: What Employees Must a Sanitizing for Safety F2017 Building a Better Burger - Improving Food Safety in the Food Supply Chain a Seafood HACCP Alliance Internet Training Course F2021 Egg Production oO F2350 — ServSafe Steps to Food Safety F2025 The Special of the Day:The Eggceptional Egg a F2350-1 Step One: Starting Out with Food Safety F2030 ‘Egg Games” Foodservice Egg Handling & Safety a F2350-2 Step Two: Ensuring Proper Personal Hygiene F2036 Emerging Pathogens and Grinding and Cooking Comminuted Beef oO °2350-3 Step Three: Purchasing, Receiving and Storage F2037 Cooking and Cooling of Meat and Poultry Products Oo F2039 Food for Thought - The GMP Quiz Show F2350-4 Step Four: Preparing, Cooking and Serving oO F2040 Food Irradiation F2350-5 Step Five: Cleaning and Sanitizing ao F2045 Food Microbiological Control F2350-6 Step Six: Take the Food Safety Challenge: Good Practices, Bad Practices - F2050 Food Safe-Food Smart - HACCP and Its Application to the Food Industry You Make the Call (Part 1 & 2) oq F2391 Understanding Foodborne Pathogens a F2060 Food Safe Series I (4 videos) F2430 — Smart Sanitation: Principles and Practices for Effectively Cleaning Your Food Plant F2070 Food Safe Series II (4 videos) 5 F2080 Food Safe Series III (4 videos) 4 F2440 —_ Cleaning and Sanitizing in Vegetable Processing Plants: Do It Well, Do It Safely! F2081 Food Safety Begins on the Farm 4 F2450 A Guide to Making Safe Smoked Fish F2451 A HACCP-based Plan Ensuring Food Safety in Retail Establishments F2090 Food Safety: An Educational Video for Institutional Food Service Workers a F2460 = Safer Processing of Sprouts Food Safety for Food Service Series I Fast Track Restaurant Video Kit F2095 Now You're Cooking o F2500 = Tape 1 - Food Safety Essentials F2101 Tape 1 - Food Safety for Food Service: HACCP 0 s F2501 Tape 2 - Receiving and Storage Food Safety for Food Service Series II F2502 =‘ Tape 3 - Service F2104 Tape I - Basic Microbiology and Foodborne Illness a 4 F2503 Tape 4 - Food Production F2105 —- Tape 2 - Handling Knives, Cuts, and Burns F2504 Tape 5 - Warewashing F2106 Tape 3 - Working Safely to Prevent Injury 4 Worker Health and Hygiene Program for the Produce Industry F2107 Tape 4 - Sanitation F2505 Manager Guide to Worker Health and Hygiene Your Company's F2110 Food Safety is No Mystery Success May Depend on It! Controlling Salmonella: Strategies That Work “ 5 F2506 Worker Health and Hygiene: Your Job Depends on It! F2121 Food Safety the HACCP Way Food Safety Zone Video Series F2600 Food Industry Security Awareness: The First Line of Defense : Tape 1 - Food Safety Zone: Basic Microbiology Tape 2 - Food Safety Zone: Cross Contamination Tape 3 - Food Safety Zone: Personal Hygiene OTH Tape 4 - Food Safety Zone: Sanitation F2129 Food Technology: Irradiation J M4030 Ice: The Forgotten Food F2130 Food Safety: You Make the Difference J M4050 Personal Hygiene and Sanitation for Food Processing Employees F2131 Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm J M4060 Psychiatric Aspects of Product Tampering 90000000009000000000 20000 20 QgQa0g0g0b0000000000 F2133 Food Safety First [| M4070 Tampering: The Issue Examined

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