Food Protection Trends 2005-10: Vol 25 Iss 10

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OCTOBER 2005 | FOOD PROTECTION TRENDS 745 ABOUT THE COVER... International Association for

Photo courtesy of Food Protection, Photo Disc, Holidays and Celebrations, Version 2.

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VOLUME 25, NO. 10 | a TREND S ARTICLES

758 Assessing On-farm Food Handling Practices of lowa-grown Produce and Eggs in Regard to Food Safety Jason D. Ellis, Catherine H. Strohbehbn, and Daniel H. Henroid, Jr. Comparison of the Statutory Environmental Health Inspection Rating and the Microbiological Quality of Ready-to-Eat Food Sampled from Premises in the United Kingdom R. J. Meldrum, R. M. M. Smith, D. Charles, C. Edwards, and J. Garside Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk Kathryn J. Boor

Mi ASSOCIATION NEWS 752 Sustaining Members 754 Perspectives from North of the 49th 756 Commentary from the Executive Director 780 New Members

M@ DEPARTMENTS 784 Updates 786 News 792 Industry Products 796 Coming Events 797 Career Services Section 799 Advertising Index

M@ EXTRAS 772 Call for IAFP 2006 Abstracts 776 Policy on Commercialism 777 Call for Nominations 2006 Secretary The publishers do not 778 IAFP 2006 Award Nominations warrant, either expressly or 800 Journal of Food Protection Table of Contents by implication, the factual 802 Audiovisual Library Order Form accuracy of the articles or 803 Booklet Order Form descriptions herein, nor do 804 Membership Application they so warrant any views offered by the authors of said articles and descriptions.

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OCTOBER 2005 | FOOD PROTECTION TRENDS 747 International Association for PROTECTIQN Food Protection. | SCIENCE AND N 6200 Aurora Avenue, Suite 200W FROM THE TE AND NE Sie FOR FOOD PROTECTION Des Moines, IA 50322-2864, USA Phone: 800.369.6337 * 515.276.3344 | Food Protection Trends (ISSN-1541-9576) is published monthly begin- Fax: 515.276.8655 ning with the January number by the International Association for Food E-mail: [email protected] Protection, 6200 Aurora Avenue, Suite 200W, Des Moines, lowa 50322- Web site: www.foodprotection.org | 2864, USA. Each volume comprises 12 numbers. Printed by Heuss Printing, Inc., 91 1 N. Second Street, Ames, lowa 50010, USA. Periodical | Postage paid at Des Moines, lowa 50318 and additional entry offices. FPT JOURNAL STAFF Manuscripts: Correspondence regarding manuscripts should be addressed to Donna A. Bahun, Production Editor, International Associa- David W. Tharp, CAE: Executive Director tion for Food Protection. E-mail: [email protected] Copyright® 2005 by the International Association for Food Protection. | No part of the publication may be reproduced or transmitted in any form, Lisa K. Hovey, CAE: Managing Editor or by any means, electronic or mechanical, including photocopy, record- E-mail: |[email protected] | ing, or any information storage and retrieval system, except in limited quantitites for the non-commercial purposes of scientific or educational Donna A. Bahun: Production Editor advancement, without permission from the International Association for Food Protection Editorial office. E-mail: [email protected] | News Releases, Updates, Coming Events and Cover Photos: Correspondence for these materials should be sent to Donna A. Bahun, Pam J. Wanninger: Proofreader | Production Editor, International Association for Food Protection. “Instructions for Authors” may be obtained from our Web site INTERNATIONAL ASSOCIATION FOR at www.foodprotection.org or from Donna A. Bahun, Production Editor, International Association for Food Protection. FOOD PROTECTION STAFF Orders for Reprints: All orders should be sent to Food Protection | Trends, International Association for Food Protection. Note: Single copies David W. Tharp, CAE: Executive Director | ofreprints are not available from this address; address single copy reprint E-mail: [email protected] | requests to principal author. Reprint Permission: Questions regarding permission to reprint any Lisa K. Hovey, CAE: Assistant Director | portion of Food Protection Trends should be addressed to: Donna A. E-mail: [email protected] Bahun, Production Editor, International Association for Food Protection. Business Matters: Correspondence regarding business matters should Donna A. Bahun: Design and Layout be addressed to Lisa K. Hovey, Managing Editor, International Associa- tion for Food Protection. E-mail: [email protected] Membership Dues: Membership in the Association is available to Farrah L. Benge: Accounting Assistant | individuals. Dues include a |2-month subscription to Food Protection | Trends ata rate of $100.00 US, $1 15.00 Canada/Mexico, and $130.00 E-mail: [email protected] | International. Dues including Food Protection Trends and the Journal of Food Protection are $185.00 US, $220.00 Canada/Mexico, and Julie A. Cattanach: Membership Services | $265.00 International. Student memberships are available with verifica- E-mail: [email protected] tion of student status. Student rates are $50.00 US, $65.00 Canada/ Mexico, and $80.00 International for Food Protection Trends; $50.00 Donna Gronstal: Senior Accountant US, $70.00 Canada/Mexico, and $100.00 International for Journal of Food Protection; and $92.50 US, $127.50 Canada/Mexico, and $172.50 E-mail: [email protected] International for Food Protection Trends and Journal of Food Protection. All membership dues include shipping and handling. No Nancy Herselius, CMP: Association Services cancellations accepted. Correspondence regarding changes of address E-mail: [email protected] and dues must be sent to Julie A. Cattanach, Membership Services, International Association for Food Protection. Karla K. Jordan: Order Processing Sustaining Membership: Three levels of sustaining membership are E-mail: [email protected] available to organizations. For more information, contact Julie A. Cattanach, Membership Services, International Association for Food Didi Sterling Loynachan: Administrative Assistant Protection. E-mail: [email protected] Subscription Rates: Food Protection Trends is available by subscription for $234.00 US, $249.00 Canada/Mexico, and $264.00 International. Pam J. Wanninger: Proofreader Single issues are available for $26.00 US and $35.00 all other countries. Ali rates include shipping and handling. No cancellations accepted. For more information contact Julie A. Cattanach, Membership Services, PV) AS aah), lc) | International Association for Food Protection. Claims: Notice of failure to receive copies must be reported within David Larson 30 days domestic, 90 days outside US. Phone: 515.440.2810 Postmaster: Send address changes to Food Protection Trends, 6200 Fax: 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.

748 FOOD PROTECTION TRENDS | OCTOBER 2005 mposium on Relating Microbiological Testing and Microbiological Criteria to Public Health Goals October 31-November 1, 2005 Gallaudet University, Kellogg Conference Center, Washington, DC This is a two-day symposium not to be missed! A major international effort is underway through organizations such as Codex Alimentarius to more effectively link the use of microbiological testing and microbiological criteria to improvements in public health. The sponsors of this symposium have made a commitment to assist in bringing the latest scientific concepts and tools to bear on this international effort. Sponsored by: International Commission on Microbiological Specifications for Foods Risk Assessment Consortium International Life Sciences Institute International Association for Food Protection Institute of Food Technologists

Don’t miss your opportunity to be a part of this major international effort! SYMPOSIUM OVERVIEW: Leading international experts on microbiological food safety testing, criteria, risk assessment, and policy will lead a thorough discussion of the issues surrounding the development of a risk-based approach to the establishment of microbiological criteria. This promises to be an important meeting, on a global basis, to better define ways of relating traditional food safety metrics to their public health outcomes.

REGISTRATION INFORMATION: Registration is now available online! Participation will be limited, so early registration is strongly recommended. For program details and registration information, go to the ILS! web site at www.ilsi.org under “Events,” send an E-mail to [email protected], or contact the ILS| Meetings Department at 202.659.0074.

Check this web site regularly for updates as they become available. For information go to www.ilsi.org under “Events”

OCTOBER 2005 | FOOD PROTECTION TRENDS 749 International Association for FUTURE Food Protection, MEETINGS ANNUAL PROTECTIQN

EXECUTIVE BOARD PRESIDENT, Jeffrey M. Farber, Ph.D., Health Canada, Tunney’s Pasture, Banting Research Center, Postal Locator 2203G3, Ottawa, Ontario KIA OL2 Canada; Phone: 613.957.0880; E-mail: [email protected]

PRESIDENT-ELECT, Frank Yiannas, M.P.H., Food Safety and Health, Walt Disney World, P.O. Box 10000, Lake Buena Vista, FL 32830-1000, USA; Phone: 407.397.6060; E-mail: [email protected]

VICE PRESIDENT, Gary R. Acuff, Ph.D., Texas A & M University, 2471 Telus Convention Centre TAMU, College Station, TX 77843-2471, USA; Phone: 979.845.4402; E-mail: Calgary, Alberta, Canada [email protected]

SECRETARY, J. Stan Bailey, Ph.D., USDA-ARS, P.O. Box 5677, Athens, GA 30604-5677, USA; Phone: 706.546.3356; E-mail: [email protected] | ay ee 2007 PAST PRESIDENT, Kathleen A. Glass, Ph.D., University of Wisconsin- Madison, Food Research Institute, 1925 Willow Drive, Madison, WI 53706- 1187, USA; Phone: 608.263.6935; E-mail: [email protected]

JULY 8-| | AFFILIATE COUNCIL CHAIRPERSON, Terry Peters, Canadian Food Inspection Agency, 400 — 4321 Still Creek Drive, Burnaby, British Columbia, Disney’s Contemporary Resort V5C 6S7 Canada; Phone: 604.666.1080; E-mail: [email protected] Lake Buena Vista, Florida EXECUTIVE DIRECTOR David W. Tharp, CAE, 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322- 2864, USA; Phone: 515.276.3344; E-mail: [email protected]

SCIENTIFIC EDITOR > AUGUST 3 6 Edmund A. Zottola, Ph.D., 2866 Vermilion Dr., Cook, MN 55723-8835, USA; Phone: 218.666.0272; E-mail: [email protected] Hyatt Regency Columbus Cc SCIENTIFIC NEWS EDITOR olumbus, Ohio Doug Powell, Ph.D., University of Guelph, Guelph, Ontario NIG 2WI Canada; Phone: 519.821.1799; E-mail: [email protected]

“The mission of the Association is to provide food safety professionals | worldwide with a forum to exchange information on protecting 4 the food supply.” | Associations Make A Better World

750 FOOD PROTECTION TRENDS | OCTOBER 2005 FPT EDITORIAL BOARD

GARY R. ACUFF (05) College Station, TX JULIE A. ALBRECHT (06) Lincoln, NE HAROLD BENGSCH (06) Springfield, MO PHILIP BLAGOYEVICH (06) San Ramon, CA TOM G. BOUFFORD (07) St. Paul, MN CHRISTINE BRUHN (06) Davis, CA LLOYD B. BULLERMAN (05) Lincoln, NE DONNA M. CHRISTENSEN (06) Calgary, Alberta, CAN WARREN S. CLARK, JR. (07) Chicago, IL WILLIAM W. COLEMAN, II (05) Fargo, ND NELSON COX (05) Athens, GA CARL S. CUSTER (06) Washington, D.C. RANDY DAGGS (05) Sun Prairie, WI JAMES S. DICKSON (07) DENISE R. EBLEN (06) Washington, D.C. JILL GEBLER (06) Yarram, Victoria, AU DAVID GOMBAS (06) Washington, D.C. ROBERT B. GRAVANI (07) Ithaca, NY BRIAN H. HIMELBLOOM (05) Kodiak, AK JOHN HOLAH (06) Gloucestershire, U.K. SCOTT HOOD (07) Shoreview, MN CHARLES HURBURGH (07) Ames, IA SHERRI L. JENKINS (05) Greeley, CO ELIZABETH M. JOHNSON (06) Columbia, SC PETER KEELING (05) Ames, IA SUSAN KLEIN (07) Des Moines, IA DOUG LORTON (06) Fulton, KY DOUGLAS L. MARSHALL (07) Mississippi State, MS SUSAN K. MCKNIGHT (05) Northbrook, IL LYNN M. MCMULLEN (05) Edmonton, Alberta, CAN JOHN MIDDLETON (06) Manukau City, Auckland, N.Z. STEVEN C. MURPHY (05) ithaca, NY CATHERINE NETTLES CUTTER (07) University Park, PA CHRISTOPHER B. NEWCOMER (05) Cincinnati, OH DEBBY L. NEWSLOW (06) Orlando, FL OMAR OYARZABAL (05) FRED PARRISH (07) DARYL S. PAULSON (05) RUTH L. PETRAN (07) DAVID H. PEPER (06) HELEN M. PIOTTER (05) MICHAEL M. PULLEN (07) K. T. RAJKOWSKI (05) Wyndmoor, PA KELLY A. REYNOLDS (05) Tucson, AZ LAWRENCE A. ROTH (06) Edmonton, Alberta, CAN ROBERT L. SANDERS (07) Pensacola, FL KYLE SASAHARA (07) Long Island City, NY RONALD H. SCHMIDT (05) Gainesville, FL JOE SEBRANEK (06) AMES, IA O. PETER SNYDER (07) ST. PAUL, MN JOHN N. SOFOS (05) FT. COLLINS, CO KATHERINE SWANSON (07) MENDOTA HEIGHTS, MN LEO TIMMS (06) AMES, IA E. R. VEDAMUTHU (05) MEMBERS:

ustaining Membership provides organizations and corporations the opportunity to ally themselves with the S International Association for Food Protection in pursuit of Advancing Food Safety Worldwide. This partnership entitles companies to become Members of the leading food safety organization in the world while supporting various educational programs that might not otherwise be possible. Organizations who lead the way in new technology and development join IAFP as Sustaining Members. GOLD

bioMérieux, Inc. Hazelwood, MO BIOMEIRIEUX 800.638.4835

DuPont Qualicon Wilmington, DE 302.695.5300

Ecolab St. Paul, MN 800.392.3392

Kraft Foods North America Glenview, IL 847.646.3678 SILVER

MV, BD Diagnostics Quality Flow Inc. Ww BD Sparks, MD @ Northbrook, IL 410.316.4467 847.291.7674

F & H Food Equipment Co. Roche Applied Science Springfield, MO Indianapolis, IN 417.881.6114 317.521.7569 Silliker Inc. MATRIX MicroScience, Inc. & Homewood, IL Golden, CO 708.957.7878 303.277.9613 Warnex Diagnostics Inc. Orkin Commercial Services Laval, Quebec, Canada <> Atlanta, GA 450.663.6724 COMMERCIAL SERVICES 404.888.2241 Weber Scientific WN Hamilton, NJ 609.584.7677 MEMBERS SUSTAINING

3-A Sanitary Standards, Inc., Food Processors Institute, Nelson-Jameson, Inc., Marshfield, WI; McLean, VA; 703.790.0295 Washington, D.C.; 800.355.0983 715.387.1151 3M Microbiology Products, Food Products Association, Neogen Corporation, Lansing, Ml; St. Paul, MN; 612.733.9558 Washington, D.C.; 202.639. 5985 517.372.9200 ABC Research Corporation, Food Safety Net Services, Ltd., Nestlé USA, Inc., Dublin, OH; Gainesville, FL; 352.372.0436 San Antonio, TX; 210.384.3424 614.526.5300 Aerotech P & K Laboratories, FoodHandler, Inc., Westbury, NY; NSF International, Ann Arbor, MI; Phoenix, AZ; 800.651.4802 800.338.4433 734.769.8010 ASI Food Safety Consultants, Inc., Oxoid, Inc., Nepean, Ontario, Canada; St. Louis, MO; 800.477.0778 Foss North America, Inc., Eden Prairie, MN; 952.974.9892 800.267.6391 Bentley Instruments, Inc., Chaska, Penn State University, University MN; 952.448.7600 HiMedia Laboratories Pvt. Limited, Park, PA; 814.865.7535 BioControl Systems, Inc., Bellevue, Mumbai, Maharashtra, India; 91.22. WA; 425.603.1123 2500.3747 Polar Tech Industries, Genoa, IL.; 815.784.9000 Biolog, Inc., Hayward, CA; 510.785. Hygiena LLC, Camarillo, CA; 805. 2564 388.8007 The Procter & Gamble Co., Cincinnati, OH; 513.983.8349 Bio-Rad Laboratories, Hercules, IBA, Inc., Millbury, MA; 508.865.691 | CA; 510.741.5653 Q Laboratories, Inc., Cincinnati, OH; Institute for Environmental Health, 513.471.1300 Biotrace International BioProducts, Lake Forest Park, WA; 206.522.5432 Inc., Bothell, WA; 425.398.7993 REMEL, Inc., Lenexa, KS; 800.255. International Dairy Foods 6730 Birds Eye Foods, Inc., Green Association, Washington, D.C.; Bay, WI; 920.435.5301 202.737.4332 Ross Products, Columbus, OH; 614.624.7040 Capitol Wholesale Meats, Chicago, International Fresh-cut Produce rtech™ laboratories, St. Paul, MN; IL; 773.890.0600 Association, Alexandria, VA; 800.328.9687 ConAgra Foods, Omaha, NE; 703.299.6282 Seiberling Associates, Inc., Dublin, 402.595.6983 lowa State University Food OH; 614.764.2817 DARDEN Restaurants, Inc., Microbiology Group, Ames, IA; Orlando, FL; 407.245.5330 515.294.4733 The Steritech Group, Inc., San Diego, CA; 858.535.2040 Decagon Devices, Inc., Pullman, JohnsonDiversey, Sharonville, OH; WA; 509.332.2756 513.956.4889 Strategic Diagnostics Inc., Newark, DE; 302.456.6789 Deibel Laboratories, Inc., Kellogg Company, Battle Creek, MI; Lincolnwood, IL; 847.329.9900 269.961.6235 Texas Agricultural Experiment Diversified Laboratory Testing, Station, College Station, TX; Maxxam Analytics Inc., Mississauga, LLC, Mounds View, MN; 763.785.0484 979.862.4384 Ontario, Canada; 905.817.5700 DonLevy Laboratories, Crown Point, United Fresh Fruit & Vegetable IN; 219.226.0001 Medical Wire & Equipment Co., Association, Washington, D.C.; Wiltshire, United Kingdom; 44.1225. DSM Food Specialties USA, Inc. 202.303.3400 810361 Eagleville, PA; 610.650.8480 VWR International, West Chester, Michelson Laboratories, Inc., Dynal Biotech, Inc., Brown Deer, PA; 610.429.2876 Commerce, CA; 562.928.0553 WI; 800.638.9416 Micro-Smedt, Herentals, Belgium; Walt Disney World Company, EMD Chemicals Inc., Gibbstown, 32.14230021 Lake Buena Vista, FL; 407.397.6060 NJ; 856.423.6300 West Agro, Inc., Kansas City, MO; ESC/Entegris, South Beloit, IL; MVTL Laboratories, Inc., 815.389.2291 New Ulm, MN; 800.782.3557 816.891.1558 Fisher Scientific, Pittsburgh, PA; Nasco International, Inc., WestFarm Foods, Seattle, WA; 412.490.4488 Fort Atkinson, WI; 920.568.5536 206.286.6772 Food Lion, LLC, Salisbury, NC; The National Food Laboratory, Zep Manufacturing Company, 704.633.8250 Inc., Dublin, CA; 925.828.1440 Atlanta, GA; 404.352.1680

OCTOBER 2005 | FOOD PROTECTION TRENDS 753 Teor Try TS FROM NORTH OF THE 49TH

y ow, what an Annual of the virus, surveillance and / / Meeting! We broke monitoring efforts (including j another record and diagnostics), and approaches to topped the |,700 mark for attend- understanding and controlling the ance. | think this is a great testament spread of the virus. to the strength of our organization | had discussions with many and the great reputation which we attendees during the meeting about have been able to build up over the the program and what you thought years. There are so many positive of it. A number of people wanted to and exciting things happening in the have more time to visit the exhibits Association right now — our future and posters. Should we have less looks very bright. symposia, the same number of The Sunday night opening symposia but with less talks per session started off with a bang when symposium, longer exhibitor hours, Gale Prince made an impassionate etc.? | would love to get your By JEFFREY FARBER thoughts on this! appeal for donations to the Found- PRESIDENT ation Fund and generously pledged As another year passes, we have to give up to $1,000 in matching to sadly say goodbye to one of our funds. Well, our members came “1 know this is Executive Board members, Paul Hall, through again, with the totals for who did an outstanding job on the going to be a Board. Paul is going to be sorely fundraising nearing $6,000 and those | missed. We also welcome Stan Bailey for the Silent Auction being around great year for to the Board, who | know will be a $5,000. Gale wants to have a dunk tremendous asset to our organi- tank up on stage next year for the [AFP and its zation. Executive Board! Should be quite a A huge thank you to Stephanie sight if this ever happens! I think that Members” Olmsted who did a great job this Gale will have to go first! year as Affiliate Council Chair- We also unveiled our excellent person. We welcome our new looking brochure on the Foundation Affiliate Chair, Terry Peters, who Fund, which is such an important works for the Canadian Food part of what we are trying to build Chair and Vickie Lewandowski as Inspection Agency in British Colum- as an Association. It gives us the Vice Chairperson, the team did an bia (a fellow Canadian!), and a big flexibility to be innovative and to outstanding job not only in setting hearty congratulations and welcome bring an improved program and new up the program, but also making to Maria Teresa Destro from Brazil, services for our membership. sure that scheduling conflicts were who is now our Affiliate Council The scientific program itself was kept to a minimum. A big thank you Secretary. Weare so glad that Maria outstanding, with our usual great to the whole team for all their hard Teresa accepted this position as it ILSI-sponsored symposia drawing work and dedication to this really enhances our international overflow crowds. The symposium committee. The late-breaking stature. We are also elated about on yeasts and molds was especially symposium on avian influenza pro- our newest International Affiliate, well attended; could it be that vided our food safety professionals New Zealand. This is really fantastic we need to think about the possibil- with an overview of avian influenza for our organization. Thanks to ity of starting a yeast and mold and its potential effect on public Roger Cookand his team for getting PDG? health worldwide. This hot topic this Affiliate off the ground! | cannot thank the Program was very well received by members. | am hoping that many of you Committee enough for their Presentations included a history of had a chance to meet our new excellent contributions. Led very avian influenza, including the recent Affiliate Staff Liaison, Nancy ably by Dr. Catherine Donnelly as H5NI epizootic, natural reservoirs Herselius. Nancy really seemed to

754 FOOD PROTECTION TRENDS | OCTOBER 2005 be enjoying herself at the Annual year’s meeting. One can only imagine supported by the IAFP Foundation Meeting and it looks like she has hit what it is like getting 1,700 goodie Fund. the road running and will be a bags ready for participants! This year we awarded Fellow tremendous asset to [AFP now and For me, one of the highlights of Awards to six truly outstanding into the future. | am sure that she this year’s opening session was the individuals, Stan Bailey, Bob Brackett, would love to hear from you if you IAFP Student Travel Scholarship Joe Frank, Gale Prince, Jenny Scott, have any ideas, no matter how small, Awards. Stephen Grove from the and Susan Sumner. These individuals about improving our Affiliate University of Tasmania in Victoria, have truly made a difference and structure. Australia and Brooke Whitney of have helped IAFP grow as an There is so much that needs to Virginia Tech, Blacksburg, Virginia, organization. be done behind the scenes to make So another great Annual Meet- were the winners. We are going to an Annual Meeting such as ours run ing has passed and we hope that be expanding the number of Awards smoothly. Our IAFP office staff, next year’s meeting in Calgary, next year to four, including one Donna Bahun, Farrah Benge, Bev Canada will be even better. As an student from a developing country. Brannen, Julie Cattanach, Donna aside, the weather should be cooler Gronstal, Nancy Herselius, Karla | am very passionate about these and there are numerous attractions Jordan, Didi Loynachan and Dave student awards. all around so please try to bring Larsen, ably led by Lisa Hovey and Students are truly the future of your family! As always, | would love David Tharp, do not in my mind get the Association, and if we can help to hear from you and am only an enough recognition for the out- get students to our Annual Meeting, E-mail away at jeff_farber@hc- standing work that they do. In they will be able to see first-hand, sc.gc.ca. Until next time... addition, Jill Snowdon and her team how great an organization we truly Quote of the month: He who from the Capital Area Food Pro- are, and they will be hooked for life! knows others is clever; he who knows tection Association did an unbeliev- Please remember as well that himself is enlightened. Lao-Tzu able job in helping set up for this these student scholarships are fully Have a fabulous month!

Contribute Today!

Everyone Benefits When You Support IAFP FOUNDATION The IAFP Foundation

7 ne

4 ? j

www.foodprotection.org or 515.276.3344

OCTOBER 2005 | FOOD PROTECTION TRENDS 755 oday, | want to provide you Chair of the Foundation Committee, with an update about the set out a challenge to IAFP 2005 IAFP’s Foundation fund- attendees. If attendees would make raising efforts. You may recall that | contributions to the Foundation, wrote my column in August about Gale would match all contributions the ways that we might all give up up to a total of $1,000. Well, | have just a little of our luxuries in order to say that there were many people to give to the [AFP Foundation and who wanted to see Gale make the how this might lead to a safer food contribution! Contributions totaled supply and improved health for all in excess of $5,000 and with Gale’s consumers. Before | go too far with $1,000 contribution; this effort the Foundation subject, | first must raised more than $6,000 for the make mention of the destruction Foundation! left by Hurricane Katrina. We were very pleased with the The aftermath of Hurricane By DAVID W. THARP, CAE results of this “fun” challenge and Katrina is incredibly huge. Death, EXECUTIVE DIRECTOR our thanks go to Gale for his destruction of homes and business- commitment to the Foundation and es, loss of family members (mothers, “Think about to IAFP. It is worth noting that fathers, grandparents, children), Gale’s “creative effort” generated relocation of so many people, and a how good we four $500 contributions, one $250 contribution, fifteen $100 contri- total evacuation of the city of New have it ourselves, Orleans. These are just the visible butions and many $10, $20 and $50 sights associated with this natural and then share contributions. Without his effort, disaster. There is so much more and we would have missed out on over you know this better than | do—the with others who $6,000 in contributions! One contribution stands out in public health issues are enormous! are in need” my mind as being a true sacrifice of One week after the major blow and the type | talked about in my August many neighborhoods are still flooded column. On Monday during IAFP up to the eves of their roofs. Now back to the IAFP Found- 2005, a young lady stopped me in | began this column with the ation. In my August column, | the hallway and asked how she could intent of telling you about the explained that the Foundation Fund make a contribution to the IAFP success of fundraising for the [AFP would be much more visible at [AFP Foundation. | happened to have an Foundation and the further intent of 2005 than in years past and that envelope with me and told her she encouraging your contribution to there would be filming taking place could fill in her name and contact the Foundation. But after this past to produce a promotional DVD. information, then include a contri- week of watching and learning about The Foundation was more visible | bution and drop it by the IAFP the extent of destruction in and filming did take place; now we registration desk. She explained to Louisiana, Mississippi and Alabama, are looking forward to the results of me that it would not be very much, | want to encourage you to consider the filming and the DVD. | want to but she really wanted to assist the contributions to agencies assisting share with you a couple stories of Foundation in helping others. the victims of Hurricane Katrina. people who made a difference for Well, come Thursday morning This rebuilding effort will take many the Foundation. before she was to return home, she years in some areas, so if you have On Sunday evening at the found me and asked if she could give not contributed yet, please contact Opening Session, Gale Prince, an me something. Of course, she had the appropriate agency today. IAFP Past President and current the envelope with her contribution

756 FOOD PROTECTION TRENDS | OCTOBER 2005 enclosed. She again said that she contributed $50 to the IAFP be if we could all follow this young was sorry that it was not more. She Foundation! woman’s example! explained she had gone without What | didn’t tell you is that this | remind you, please contribute breakfast while at IAFP 2005 and felt young lady is a student Member to the [AFP Foundation to help the that she could instead contribute from Trinidad. | know that some of Foundation support I|AFP programs. this money to the [AFP Foundation you reading this column will And before ending for this month, where it would help benefit more recognize her from this description, do not forget to assist the recovery people than just herself. Later, | but | want to give recognition to her efforts related to Hurricane Katrina. opened the envelope expecting to for her unselfishness and for her Think about how good we have it see $10 or maybe $20 — | was willingness to share with others. ourselves, and then share with surprised to see that she had What a wonderful world this might others who are in need.

IAFP Donates $1,000 to Help Victims of Hurricane Katrina

To assist the relief efforts resulting from the devastation caused by Hurricane Katrina, IAFP has donated $1,000 to the Red Cross. We hope that this donation will help in some small way to ease the suffering of the many people touched by this disturbing event. We encourage each IAFP Affiliate and all individuals to consider donating to organizations designated to provide hurricane relief.

OCTOBER 2005 | FOOD PROTECTION TRENDS 757 Food Protection Trends, Vol. 25, No. 10, Pages 758-76! International Association for Copyright® 2005, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

Assessing On-farm Food Handling Practices of lowa- grown Produce and Eggs in Regard to Food Safety

JASON D. ELLIS,'" CATHERINE H. STROHBEHN,” and DANIEL H. HENROID, JR.’ "7W MacKay Hall, lowa State University, Ames, [A 50011-1120, USA; 731 MacKay Hall, lowa State University, Ames, IA 50011-1120, USA; ?9E MacKay Hall, lowa State University, Ames, IA 50011-1120, USA

SUMMARY INTRODUCTION

F In October 1998, the United States Concerns about food safety and recent headlines about foodborne (US) Food and Drug Administration’s Cen- illnesses from fresh produce items are justifiable reasons for producers ter for Food Safety and Applied Nutrition to increase attention to on-farm practices. A qualitative study (FDA CFSAN) and the US Department of examining food safety practices used by lowa produce growers and Agriculture (USDA) jointly issued the shell egg producers was conducted. Observational and in-depth Guide to Minimize Microbial Food Safety interview techniques were used to assess current food safety Hazards for Fresh Fruits and Vegetables (7). The publication was developed to practices at each operation, followed by a summary report with help growers, harvesters, packers, and recommendations for improvement. Producers were conscious of shippers address microbial safety of pro- product safety, but levels of awareness about risk varied. Areas for duce. The produce industry also has taken additional consideration by producers include improved handwashing a proactive approach to food safety with facilities and practices; provision of employee training; and the the United Fresh Fruit and Vegetable As- sociation partnering with the University development of cleaning and sanitizing protocols for both products of Florida, Texas A&M University, and and food contact surfaces. Outcomes included a participant workshop University of California-Davis to conduct reviewing results and current research and three extension workshops and regional training for op- publications for Good Agricultural Practices (GAPs) implementation, erators. The Produce Marketing Associa- on-farm product handling, and cleaning and sanitizing. This study tion, with the Partnership for Food Safety provides a basis from which additional studies of on-farm handling Education, recently developed a joint educational campaign on the safety of pro- practices can be developed. duce. Cornell University developed a guide for growers to help identify food safety hazards, using FDA and USDA principles as a model (77). The Food Market- ing Institute (FMI) purchased the global Safe Quality Food (SQF) certification program in an effort to inform retailers and wholesalers around the world of the need to ensure safe and quality products (6). A peer-reviewed article These efforts show that producers, packers and shippers working with whole- *Author for correspondence: 515.294.7549; Fax: 515.294.6364 sale quantities of product are aware of E-mail: [email protected]

758 FOOD PROTECTION TRENDS | OCTOBER 2005 the importance of safe product handling. board consisted of horticulture extension production challenges related to food However, the practices used on the farm specialists, food safety extension special- safety, marketing practices, and concerns by small- to medium-size growers are less ists, pre »duce growers, and representatives of customers. Questions also were asked well understood. Increased consumer in- from two producer organizations in the about changes the producers had made terest in farmers’ markets; development state. Initial contact with potential partici- to their production and processing sys- of farm-to-school programs; and growth pants, which was made by the board tems to improve prc duct safety or to meet of direct marketing from the farm to con- members, was followed by a letter and buyers’ concerns about food safety sumers, restaurants and other foodservices telephone call from the project coordina- The food safety program and respon- have the potential to result in foodborne tor to confirm participation and to sched- sibilities section was included to deter- illnesses from produce. Licensing by ule the visit for conducting observations mine whether the producers had devel USDA is not required unless wholesale and interviews. Data collection using oped an on-farm food safety plan and to quantities of fresh produce are transported qualitative methods of interviews and ob- identify the primary person responsible and sold across state lines. Growers are servations was done during a visit to the for oversight of the plan’s use at the farm. still bound by federal and state laws to operation during the growing season. Having a written food safety plan in place comply with Good Agricultural Practices The United States Department of and a designated person responsible for (GAPs), such as adhering to Environmen- Agriculture’s (USDA) Fresh Produce Au- oversight of the plan is an important com- tal Protection Agency’s restrictions on dit Verification Program audit check list ponent of producing safe products (2). amounts and application of chemicals and (713) and the Rhode Island Farm Audit Following each observational visit fertilizer. Producers growing fruits and form (9) were used as a basis for devel- and interview, operations were provided vegetables may sell directly to consum- oping the observation guide. One obser a written report summarizing all positive ers and foodservices in their local area. A vation guide was used for all assessments practices. Reports also included recom grower is considered an approved sup- and was reviewed by the project's advi- mendations for improvement that were plier as long as the food is not processed sory board for content and face validity. based on GAPs (2) and tailored to the and is grown and cultivated by the farmer. The guide contained six sections: general specific operation. Following the project Foodservices must be sure that the prod- information; the farm; field harvest and completion, project results and current uct packaging protects the integrity of the packing; packing/ processing facility; trans- research related to GAPs and _ product food (5), yet consumers and establishment portation from farm to market; and pick handling were presented to participants operators are unaware of what potential your own. Each section consisted of a list in a workshop at which additional re- contamination may have occurred prior of standard observational items written in sources pertaining to product safety and to packaging and purchase. the form of questions. The operations dif. GAPs were provided. Data also were used Produce often does not receive fur- fered in type of product (eggs or produce), to develop presentations for two Iowa ther heat treatment prior to consumption. the items grown (types of produce), vol- producer organization’s annual confer Thus, the presence of pathogens poses a ume of product produced, operational ences and three extension publications designs, distribution methods and market risk. Produce could be contaminated at ing outlets for products any point from planting to sale. Areas of A designation of Yes, No, or Not RESULTS AND DISCUSSION concern on the farm include use of or- Applicable was made by the researcher ganic fertilizers (including manure); wa- for each of the observational items. No Summary of sites ter quality and safety; postharvest han- scoring or “pass/fail” system was used for dling; facility cleanliness and sanitation; The eleven participating operations and worker hygiene (7, 3, 11). A mail the observations because the results were consisted of produce growers (n = 9) and survey assessing New York growers’ prac- intended to be a framework for assess shell egg producers (n = 2), all of which tices and attitudes regarding foodborne ment of current practices and recommen were located in lowa. Though many of illness risks identified the need to target dations for improvement, rather than a the operators stated that they tried to pro education about produce-related out- judgment of the operation duce as natural a product as possible, only breaks and GAPs to small-scale, direct- In addition to observing practices that three producers had completed the or to-consumer operations (7/7). influence product safety, the researcher ganic certification process for their respec The goal of this project was to iden- conducted interviews with each of the tive Operations. tify and reinforce the critical role of pro- producers, using a semi-structured inter- Production and handling practices of ducers in keeping food products safe view procedure. An interview guide was the eleven project participants were fairly while under the control of the producers. developed by the research team for fa- consistent with those recommended in the Specific objectives included (1) increase cilitating the interview, but questioning GAPs materials (2). Interview results re- producers’ awareness of on-farm prac- was not limited to items on the guide vealed that most producers were not in- tices that are consistent with GAPs; (2) Interviews were conducted during and tentionally implementing practices that increase producers’ knowledge of food after the observation of practices. The in- helped ensure product safety. In-place safety issues associated with their prod- terview and observation guides were re- practices were typically the by-product of ucts; and (3) identify necessary improve- viewed by the advisory board for content production management decisions. Man- ments in production practices that will and face validity. agement practices that improved product minimize risks of foodborne illness. The interview questions were orga- quality, such as pest management, cull- nized into two primary subject areas: (1) ing, and use of cold storage and disease METHODS general project and production informa- control, also helped improve product tion, and (2) food safety program and re- safety (10). A convenience sample of eleven pro- sponsibilities. The first area’s questions Products from the eleven operations ducers was selected from recommenda- inquired about the producer’s reason for were sold through numerous marketing tions by the project's advisory board. The participating in the project, their greatest channels. Marketing methods employed

OCTOBER 2005 | FOOD PROTECTION TRENDS 759 by the participants included farmers’ mar- nated transport containers and packing rectly to consumers or licensed egg han- kets, community supported agriculture processing facilities and equipment. Only dlers, such as a retail outlet, are exempt (CSA) systems, pick-your-own products, physical methods such as removing poor- from being required to have an egg direct to consumers via an on-farm store, condition foliage or brushing off soil and handler’s license. to retail grocery stores, to wholesale buy- other visible contaminates were used for The packing/processing facility was ers or distributors, and to food service field cleaning. No water was used during the area most in need of improvement operations. The types of produce sold for the in-field cleaning process. with regard to practices that can affect each operation ranged from five to more Proper hygiene practices in the field product quality and safety. Prevalence and than 40. The produce operations ranged were observed for a large majority of the quality of handwashing facilities was the from 1.5 acres to 80 acres in production. operations (n = 10). Such practices in- most common critique of packing/pro- cluded clean hands and clothes, using cessing facilities. Often, those harvesting gloves when appropriate, and covering product also were the employees work- The farm open sores. None of the operations had ing in the packing/processing facility. All operations used a potable water adequate handwashing facilities at the Washing hands prior to handling product source for irrigation (when applicable) harvest site. All operations were encour- was often neglected because facilities did and for product, equipment, and facility aged to improve the availability of not exist or were inconveniently located, cleaning. Water sources included wells, handwashing facilities and to promote such as in a nearby house. Not washing rural water districts, or metropolitan wa- more frequent handwashing by field har- between harvesting and packing/process- ter services. A majority of the operators vest employees. ing provides an opportunity for cross con- (n = 6) reported that their water source Equipment segregation (n = 7), clean- taminating product with microbial and had been tested within the past year and ing (n = 6), and sanitation practices (n = 5) physical contaminates from soil, compost, that test records were on file. None of the needed to be improved at many of the manure, and other environmental com- participating operations used surface wa- sites. Containers used for harvesting also ponents via hands or clothes. ter sources such as steams and ponds, were frequently used in the packing The quality and frequency of equip- which minimized the risk of contamina- processing area with little or no cleaning ment cleaning and sanitizing was a section of the water supply by runoff. Two and sanitation. Harvest containers were ond area in need of improvement. Tubs, of the farms included livestock produc- washed with soap and water and then sinks, crates, and other equipment were tion in addition to the produce or shell sanitized only at the beginning of the most commonly just rinsed with water egg operation. Noting the presence and season and then rinsed as needed through- when cleaning with soapy water, rinsing, location of livestock is important, espe- out the remainder of the season. Frequent and then sanitizing with an approved so- cially at produce operations, because washing with soap, along with scrubbing, lution was necessary. Efforts were made manure dust, runoff, and handling prac- is necessary to remove organic matter that to clean and sanitize equipment at the tices can have implications on water and may contaminate products harvested later. beginning of the season, but routine clean- product quality and safety. Using a sanitizer on containers to reduce ing and sanitizing were not occurring as Manure handling and application levels of microbial contaminants is most frequently as recommended (70). practices were adequate for the six effective when containers have first been Product washing and sanitizing also produce operations that used manure as cleaned to remove physical contaminants. were identified, through observations and a nutrient source. Raw manure or interviews, as needing improvement. composted manure was most commonly Methods of washing varied, primarily be- Packing/processing facility applied to land used for produce produc- cause of the diversity of products. Though tion at the end of the growing season or A majority of producers (n = 8) were dependent on the product, some opera- with a cover crop during the growing sea using appropriate food-grade packaging tions used a preliminary soaking for two son. The three produce operations that for their products. Researchers were con- purposes: to loosen any soil that may be composted on site were encouraged to cerned with some producers using new on the product and to cool the product. more actively manage the composting grocery sacks or re-using plastic produce When soaking was used, water was in- process in regard to temperature moni- sacks from grocery stores and using plas- frequently changed and never included a toring and pile turning. tic trash sacks for packaging bulk prod- sanitizer, creating an opportunity for cross- All operations lacked any formal ucts. Re-using grocery sacks provides an contamination of “clean” product. policies regarding visitors. A written policy opportunity for cross-contaminating prod- Rinsing with water was the primary provides visitors with clear instructions as uct with something that might have been method for washing product. If soaking to where they may and may not go, what on the store-bought food items. The use was the first step in product cleaning, rins- they may assist with, and how they can of trash sacks and new grocery sacks is ing typically followed. Physical scrubbing help ensure product quality and safety. discouraged because some may contain of product was not commonly done, even The visitor policy was most important for fragrances or additives to help prevent when appropriate for the product (such the four produce growers who included a odors, and these chemicals may contami- as eggs, potatoes, apples, or carrots). “pick your own” component to their op- nate the food. Some operations (n = 3) The use of sanitizers on products was erations. had acquired rolls of new produce sacks, most common at the egg operations and like those available in grocery store pro- the larger produce operations (n = 3). Field harvest duce departments, for packaging prod- Chlorine bleach and hydrogen peroxide uct. were the two sanitizers used on products. All operations cleaned product in the Egg producers were encouraged to Interviews with participants identified field. Field cleaning consisted of remov- check state laws for labeling and egg han- many reasons for not using sanitizers, ing soil, straw, dead leaves, and other dler licensing. For example, producers such as sanitizers were too expensive; foreign material that could have contami- who sell eggs from their own flocks di- producers weren't sure what could be

760 FOOD PROTECTION TRENDS | OCTOBER 2005 used; consumers had shown a disinterest resources for improvement. A search for 5. Food and Drug Administration. in sanitizer use; sanitizers caused discol- existing producer-oriented materials ad- 2001. Food Code 2001. Available at: oration of the products; or sanitizers left a dressing these three issues found noth- http://www.cfsan.fda.gov/~dms/ residual taste or odor. ing appropriate for sustainable produce fcOl-toc.html. Accessed 17 March and shell egg producers. As a result, three 2005. Extension publications were developed to Transportation Food Marketing Institute. n.d. Wel- provide producers with a concise guide come to the safe, quality food insti- All of the participating operations for application of GAPs (4), proper food tute. Available at: http://www. used proper practices when preparing handling practices (72), and cleaning and sqfi.com.Accessed 16 March 2005. product for transportation and used some sanitizing procedures (8). Food Safety Initiative Staff (FSIS). form of enclosed container or packaging. Programming and resources could be 1998. Guide to minimize microbial Employees were handling product in a developed to help sustainable produce food safety hazards for fresh fruits manner that minimized the risk of dam- and shell egg producers incorporate prac- age. Efforts were made to maintain low tices that improve the safety of their prod- and vegetables. (HFS-32).U.S. Food temperatures of product during transpor- ucts into their respective production and and Drug Administration Center tation by using insulated transport con- management systems. The general focus for Food Safety and Applied Nutri- tainers or a refrigerated truck. Three of of this project’s participants was on tion, Washington, D.C. Available the operations needed to improve the use production and management practices at: http://vm.cfsan.fda.gov/~dms/ of refrigerated or insulated transportation to make or keep the operation economi- prodguid.html. Accessed 21 March units because the transport times were too cally viable. Recommended production 2005. long for the current temperature mainte- changes to improve product safety need Henroid, Jr., D. H., C. Strohbehn, to be complementary and compatible with nance methods. Some producers selling J. D. Ellis, and A. Mendonca. 2004. at farmers’ markets kept product on their operators’ short-term and long-term pro- On-farm Food Safety: Guide to sales display trailers between visits to duction and management plans. Cleaning and Sanitizing. lowa State farmers’ markets and restocked with prod- Additional research and outreach ac- University Extension Pub. No. uct from refrigerated storage. tivities with this audience need to include Another concern with transportation the development of a food safety plan that PM1974c.Ames, IA. of product was the cleanliness of the trans- is integrated into the production and mar- New England GAP Program. 2002. port vehicle. Many of the operations were keting components of the business plan. Rhode Island Farm Audit form. small and did not own a designated de- Product safety is an increasingly impor- Available at: http://www.hort. livery vehicle. Most deliveries were made tant component of marketing that is most uconn.edu/ipm/foodsafety/pdfs/ using pick-up trucks, vans, and cars. More easily implemented in small operations riauditform.pdf. Accessed 19 No- than half of the operations (n = 6) used when incorporated into existing aspects vember 2004. delivery vehicles with conditions that pro- of the operation. Rangarajan, A., E. A. Bihn, R. B. vided an opportunity for product contami- Gravani, D. L. Scott, and M. P. Pitts. nation, such as being dirty or not being REFERENCES 2000. Food safety begins on the enclosed. farm: A grower’s guide. Cornell 1. Beuchat, L. R. 1996. Pathogenic mi- University, Ithaca, NY. croorganisms associated with fresh Rangarajan,A.,M.P. Pritts, S. Reiners, produce. J. Food Prot. 59:845-849. CONCLUSIONS and L. H. Pederson. 2002. Focusing Cornell University. 2001. Good Ag- food safety training based on cur- The assessment, interview, and re- ricultural Practices:An overview for rent grower practices and farm porting components of the project helped growers and packers. Available at: scale. Hort. Tech. 12(1):126—131. operators realize the impact practices al- http://www.gaps.cornell.edu/ppt_ Strohbehn, C., J. D. Ellis, D. H. ready in place have on product safety and index.htm.Accessed 22 September Henroid, Jr.,and L-Wilson. 2004. On- their responsibilities as food producers. 2004. farm Food Safety: Guide to Food Some project participants have contacted DeRoever, C. 1998. Microbiological researchers for additional information safety evaluations and recommen- Handling. lowa State University Ex- since the project ended. The project com- dations on fresh produce. Food tension Pub. No. PM!974b. Ames, ponents also provided positive reinforce- Control. 9(6):32 1-347. IA. ment of appropriate existing practices and USDA. 2004. Good Agricultural and encouraged operators to continue to im- Ellis, J. D., D. H. Henroid, Jr., Good Handling Practices Audit prove their operations and practices. C. Strohbehn, and L. Wilson. 2004. Results of the assessment and inter- On-farm Food Safety: Guide to check list. Available at: http:// view process identified GAPs, proper food Good Agricultural Practices (GAPs). www.ams.usda.gov/fv/pdfpubs/ handling, and cleaning and sanitizing as lowa State University Extension ChecklistRev(ReadOnly)08-04. pdf. areas in which producers needed specific Pub. No. PM1974a.Ames, IA. Accessed 5 December 2004.

OCTOBER 2005 | FOOD PROTECTION TRENDS 761 Food Protection Trends, Vol. 25, No. 10, Pages 762-766 International Association for Copyright® 2005, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, |A 50322-2864

Comparison of the Statutory Environmental Health Inspection Rating and the Microbiological Quality of Ready-to-Eat Food Sampled from Premises in the United Kingdom

R. J. MELDRUM," R. M. M. SMITH,? D. CHARLES,' C. EDWARDS,’ and J. GARSIDE* ‘Public Health Laboratory, NPHS for Wales, Llandough Hospital, Penlan Road, Penarth, CF64 2XX, United Kingdom; *CDSC Wales, Abton House, Wedal Road, Cardiff, CF14 3QX, United Kingdom; *Caerphilly County Borough Council, Council Offices, Pontllanfraidd, Blackwood, MP12 2YW, United Kingdom; *Blaenau Gwent County Borough Council, Civic Centre, Ebbw Vale, NP23 6XB, United Kingdom

| summary The inspection rating of food premises is part of the United Kingdom food safety legislation and allows local authority environmental health departments to determine premises inspection frequency in a systematic, standardized and quantitative manner by using a predetermined, defined scoring system. The assessments for these measurements, which are carried out by environmental health and food safety officers, are usually based upon observation, interviews and examination of existing documentation rather than upon sampling or consideration of microbiological data. The objective of this study was to ascertain whether there was a statistically significant relationship between microbiological results from sampling ready-to-eat foods and inspection frequency rating. The microbiological results from 5,477 ready-to-eat foods were analyzed to ascertain if there was a significant difference between the rates of unsatisfactory microbiological results found with different inspection ratings. Parameters considered were aerobic colony count, indicator counts and pathogens, and these were compared against the food quality guidelines used by UK local authorities throughout the corresponding period of time. No significant differences were found between inspection ratings in terms of rates of unsatisfactory microbiological quality for any of the parameters considered.

A peer-reviewed article

*Author for correspondence: +29.207 1.5301; Fax: +29.2071.5134 E-mail: [email protected]

762 FOOD PROTECTION TRENDS | OCTOBER 2005 TABLE |. Summary of inspection rating scheme

Score

POTENTIAL HAZARD Food/handling Handling low risk Handling high risk Preparing low risk Preparing high risk

Processing High risk activities?

Consumers at risk Very few Few Intermediate Substantial Vulnerable?

COMPLIANCE Hygiene/safety Excellent Very good Satisfactory Fair Bad Very bad

Structural Excellent Very good Satisfactory Fair Bad Very bad CONFIDENCE IN MANAGEMENT High Moderate Some Little No

SIGNIFICANCE OF RISK Potential to be contaminated with E. coli O57, other VTEC, Cl.botulinum? INSPECTION RATING RANGE: FROM TO FREQUENCY

A 91 6 months 7\ 90 12 months 4| 70 18 months 31 40 24 months 21 30 36 months zero 20 60 months

INTRODUCTION UK in order to carry out their statutory foreseeable incidences of food poisoning. duty to ensure the safety of food avail- Inspections should include a review of Food legislation within the United able to consumers. One significant re- records held by the business, discussions Kingdom is detailed within the Food quirement within the Code of Practice No. with the management, identification of any Safety Act 1990 and associated Codes of 9 is a hygiene inspection of food premises. food safety management systems in place, Practice (2). These documents, which are This inspection has three purposes: to discussions with staff on the identifica- published by the UK Food Standards establish if the food is being produced tion of hazards and the use of critical con- Agency (FSA), detail the procedures to and handled hygienically, to establish if trol points, a physical examination and be followed by local authorities across the the food is safe to eat, and to identify an assessment of whether or not to take

OCTOBER 2005 | FOOD PROTECTION TRENDS 763 TABLE 2. Summary of current guideline limits for ready-to-eat foods—UK local authorities and public health laboratories

Parameter Category Guideline limit (CFU/g)

ACC (Food Category |, e.g., beef burgers, desserts) Unsatisfactory >104 ACC (Food Category 2, e.g., sausages, flans) Unsatisfactory >10° ACC (Food Category 3, e.g., coleslaw, cooked rice) Unsatisfactory >10° ACC (Food Category 4, e.g., smoked fish, sliced meat) Unsatisfactory >10’ ACC (Food Category 5, e.g., yogurt, vegetables) Not applicable No limit Escherichia coli Unsatisfactory >100

Listeria spp. Unsatisfactory 2100 Salmonella Unacceptable Detected in 25 g Campylobacter Unacceptable Detected in 25 g Listeria monocytogenes Unacceptable 2100 Staphylococcus aureus Unsatisfactory 10*—<10*

Staphylococcus aureus Unacceptable =10* Clostridium perfringens Unsatisfactory 10?—<10* Clostridium perfringens Unacceptable 2104

Bacillus cereus Unsatisfactory 10*—-<10° Bacillus cereus Unacceptable >10°

TABLE 3. Number of valid samples in each inspection-rating relatively high confidence that the local category (A-F) authority had in the management, staff and practices in the premises inspected and the relatively low-risk foods offered Inspection Rating Inspection Frequency Number of samples (%) for sale A 6 months 409 (7.5) This study compared the inspection rating and associated inspection frequency 12 months | ,462 (26.7) with the unsatisfactory or unacceptable rates for various microbial parameters 18 months 2,800 (51.1) from samples of ready-to-eat foods collected across Wales over nine years (1995- 24 months 356 (6.5) 2003). The objective was to ascertain the relationship between the inspection rat- 36 months 150 (2.7) ; : ing of retail and catering premises and the 60 months 300 (5.5) microbiological quality and safety of ready- to-eat products sampled from those pre- 5,477 (100) mises.

MATERIALS AND METHODS samples for analysis or examination. Sam- score for the premises (Table 1). Using Collection of microbiological data pling for microbiological examination is the matrix within the Code of Practice, not an absolute requirement for inspec- authorities use this score to determine an Data were collected over nine years tions, and it is left to the discretion of the inspection rating (A-F) for the premises, (1995-2003) by local authority environ- inspecting officer to make an assessment and this rating in turn determines the fre- mental health departments participating as to whether to take samples (2). quency of inspection. A high score would in the all-Wales shopping-basket ready- Local authorities use the criteria listed result in an A rating (high risk), meaning to-eat food-sampling program (5). within the Code of Practice No. 9, which an inspection at least every six months, Samples were collected by local author- includes food type, method of process- and a low score would result in an F rat- ity authorized officers and were trans- ing, confidence in management, and coming (ow risk), requiring an inspection at ported from the premises to the laborato- pliance to hygiene practices to produce a least every 5 years, partially reflecting the ries in insulated cold boxes. Examination

764 FOOD PROTECTION TRENDS | OCTOBER 2005 TABLE 4. Summary of percentage unsatisfactory/unacceptable rates and statistical significance (P-value) for all microbial parameters

Parameter Category Inspection Rating

A B C D E F

ACC unsatisfactory rate 16.14 16.21 14.04 10.00 12.33 E. coli unsatisfactory rate 3.66 1.57 2.81 1.33 2.00 Listeria spp. unsatisfactory rate 0.00 0.07 0.00 0.00 0.33 Salmonella unacceptable rate 0.00 0.07 0.00 0.00 0.00 Campylobacter unacceptable rate 0.00 0.00 0.00 0.00 0.00 L. monocytogenes unacceptable rate 0.00 0.07 0.28 0.67 0.00 S. aureus unsatisfactory rate 0.24 0.75 0.00 0.00 0.00 S. aureus unacceptable rate 0.00 0.14 0.00 0.00 0.00 C. perfringens unsatisfactory rate 0.00 0.41 0.00 0.00 0.00 C. perfringens unacceptable rate 0.00 0.00 0.00 0.00 0.00 B. cereus unsatisfactory rate 0.00 0.00 0.00 0.00 0.00 B. cereus unacceptable rate 0.00 0.14 0.00 0.00 0.00

of samples was carried out by the four Safety Act (1990) Code of Practice No. 9: RESULTS AND DISCUSSION food and water laboratories of the Infec- Food Hygiene Inspections: (Second Revi- tious and Communicable Disease Service sion October 2000) (2). Criteria used for The food types used in the data of the National Public Health Service for the determination of the inspection rating analysis were all ready-to-eat foods taken Wales (formerly the Public Health Labo- are shown in Table 1. from premises between 1995 and 2003 ratory Service in Wales). Samples were Samples could be included in the com- examined on the day that they were sub- parison of risk groups only if they were mitted to the laboratory. The laborato- Comparison of microbiological ries carried out identical bacterial exami- either produced or handled on the pre- data and inspection rating nations on the foods: aerobic colony mises to which the risk rating referred count, Escherichia coli, Listeria spp., Sal- Unsatisfactory and unacceptable rates Retail premises that simply sold pre- monella, Bacillus cereus, Staphylococcus packed products supplied by the producer for the microbiological data were deter- aureus, Campylobacter, Clostridium mined by comparison against current were excluded. The types of premises perfringens and Listeria monocytogenes. guidelines published by the Public Health included in the study were hotels, delica- The methods used were based upon tessens, restaurants, canteens, bakeries methods published by the International Laboratory Service (PHLS). Guideline cat- and butcher shops producing cooked Standards Organization (4) and distributed egories and limits are detailed in Table 2. meats. Supermarkets were excluded, un- within the UK to all public health labora- These guidelines are used across the UK tories by the Public Health Laboratory by local authorities and public health less the food sampled was clearly pro- Service. Methods were subject to inter- laboratories for the evaluation of ready- duced, cooked or unpacked for retail sale nal and external quality control, valida- to-eat foods at the point of sale (3) on site or was prepared and sold from tion within each laboratory, and external Microbiological parameters considered for restaurants within the supermarket. Food accreditation. Demographic and microbio this study were unsatisfactory or unac- types sampled included sliced meats (beef, logical results data were inputted onto Epi ceptable rates of aerobic colony count, ham, chicken), cakes with and without Info by local authority staff and regularly Escherichia coli, Listeria spp., Salmonella, dairy cream, sandwiches with a variety of submitted to the Communicable Disease Listeria monocytogenes, Clostridium fillings, fresh fruit and vegetables, a vari- Surveillance Centre, Wales, for collation perfringens, Staphylococcus aureus, ety of ready-to-eat meals, cooked poul and analysis. Campylobacterand Bacillus cereus. These try, desserts and ice cream. unsatisfactory and unacceptable rates were A breakdown of number of results Determination of inspection grouped into inspection ratings (A-F) and by inspection rating and frequency is rating subjected to a x7 hypothesis test to deter- shown in Table 3. The majority of pre- mine P-values and significance of differ- mises in the study were rated category C Inspection rating was determined by ences between ratings. The o significance (51.1%), with the smallest proportion hav- local authority environmental health offic- threshold level was set at 0.05. The statis- ing category E (2.7%). The unsatisfactory ers during premises inspections. The critical calculator function of Epi Info was rates for aerobic colony count and indi- teria used were as detailed in the Food used for these calculations (7). cator organisms and the unsatisfactory and

OCTOBER 2005 | FOOD PROTECTION TRENDS 765 unacceptable rates for pathogens are listed of ACC, indicators or pathogens and in- (Second Revision October 2000). in Table 4. When the unsatisfactory rates spection rating; these results indicate that Food Standards Agency. London. were analyzed statistically, it was found the inspection rating assigned by environ- . Gilbert,R.J.,J.de Louvois,T. Donovan, that there were no significant differences mental health officers is not significantly C. Little, K. Nye, C. D. Ribeiro, between ratings for any of the microbial related to the microbiological quality of J. Richards, D. Roberts, and F. J. parameters under consideration (Table 4). food sampled from these premises. Bolton. 2000. Guidelines for the There was a non-significant downward microbiological quality of some trend in the ACC unsatisfactory rates be- ACKNOWLEDGMENTS ready-to-eat foods sampled at the tween rating A and F, with the highest point of sale. Comm. Dis. Publ. percentage of unsatisfactory counts asso- The authors would like to thank all Health 3:163—167. ciated with the A rating (highest premises the environmental health officers and bio- risk rating). For the indicator and patho- . International Organization for Stan- medical scientists who were involved in gen results, no clear conclusion could be dardization. 2004. Microbiology the sampling and examination of the drawn because the unsatisfactory and un- Methods. Available at: http://iso.org. samples studied for this work. acceptable rates were relatively low and Accessed | November 2004. there were no clear trends between in- . Meldrum, R., C. D. Ribeiro, M. D. spection ratings. The study reported by REFERENCES Simmons, D. Worthington, and Tebbutt and Southwell (6) concluded that |. Dean, A. G., J. A. Dean, D. C. Griffith. 2003. The Welsh Food there was poor agreement between mi- Coulombier, K. A. Brendel, D. C. Microbiological Forum and the all- crobiological results and inspection rat- Smith, A. H Burton, R. C. Dicker, Wales Shopping Basket Sampling ing, based upon inspections of manufac- K. Sullivan, R. F Fagan,andT.G.Arner. Program: A Model for the Surv- turing facilities. The current results agree 1994. Epi Info, Version 6: a word eillance of the Microbiological with this study, although the current study processing, database and statistics Quality of Ready-to-Eat Foods. focused predominantly on retail and ca- program for epidemiology on mi- J. Environ. Health 65:24—28. tering premises rather than on manufac- . Tebbutt, G. M., and J. M. Southwell. turers, and the previous study was pub- crocomputers. Centers for Disease lished prior to the publication and imple- Control and Prevention. Atlanta, 1989. Comparative study of visual mentation of the current Food Safety Act GA. inspections and microbiological and the Codes of Practice. . Food Standards Agency. 2000. Food sampling in premises manufacturing In summary, there was no significant Safety Act 1990 Code of Practice and selling high-risk foods. Epi. relationship between unsatisfactory counts No.9: Food Hygiene Inspections Infect. 103:475—-486

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Frank Yiannas, President-Elect of IAFP and Director of Safety and Health at Walt Disney World presented “Food Safety is Magical, But It Doesn’t Magically Happen” during the ISU Department of Food Science and Human Nutrition’s Seminar Series on September 7, 2005.

IAFP President-Elect Frank Yiannas (left), Like Yan, David Tharp, Byron Brehm-Stecher, Lester Wilson, and Aubrey Mendonca.

a presentation at your university.

766 FOOD PROTECTION TRENDS | OCTOBER 2005 Food Protection Trends, Vol. 25, No. 10, Pages 767-770 International Association ter Copyright® 2005, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk

KATHRYN J. BOOR Department of Food Science, 413 Stocking Hali, Cornell University, Ithaca, NY 14853, USA

SUMMARY INTRODUCTION ee . ; ; Anecdotal observations that linked The 60-day minimum holding period requirement for cheeses consumption of milk and milk products manufactured from sub- or unpasteurized milk in the United States with the spread of disease spurred scien- is intended to reduce the likelihood of consumer exposure to tists and physicians around the world to pathogenic microbes that may be present in the cheese milk. undertake targeted public health research The efficacy of the 60-day holding period for pathogen reduction to investigate the role of milk consumption in foodborne disease as early as the has come under scrutiny for multiple reasons, including, foodborne turn of the twentieth century. Consump- illness outbreaks associated with cheese consumption, scientific tion of unpasteurized milk was found to research suggesting that some pathogenic bacteria survive for longer be associated with many serious diseases, than 60 days in cheeses, and a recognized need for science-based including diphtheria, typhoid, tuberculo- decision making for establishment of food safety regulations. The sis, and brucellosis (77). Gastrointestinal origin of the 60-day holding rule for unpasteurized cheeses is disease outbreaks associated with milk consumption were first summarized in presented, within the context of current food safety concerns 1925 by the United States Public Health regarding the safety of raw milk cheeses. Service. To control milkborne diseases, these early reports recommended application of sanitation measures at all points in the food system, from the farm to the consumer (6). The need for technical research to determine bacterial destruction efficacies of food processing treatments for pathogenic microbes likely to be present in raw milk also was highlighted (4, 7). The results of many scientific studies, in combination with testimony by dairy product experts, led to development

A peer-reviewed article

*Author for correspondence: 607.255.3111 ; Fax: 607.255.7619 E-mail: [email protected]

OCTOBER 2005 | FOOD PROTECTION TRENDS 767 of specific recommendations for pasteur- least 15 seconds, or to a scientifically de- in cheeses that had been inoculated at ization and other intervention strategies termined thermal equivalent (6). levels of approximately 1,000 CFU/ml and intended to reduce public exposure to held at 4.4°C. B. abortus was not recov- hazardous microorganisms that may be ered from commercial Limburger cheeses present in raw milk. CHEESE SAFETY that had been held for 57 days, although The microbiological safety of cheese the cheese milk used to manufacture two Modern dairy products made in the made from heat-treated milk was previ- of the cheeses had tested positive for United States are rarely associated with ously covered in an extensive three-part B. abortus. Test Cheddar cheese made outbreaks of foodborne illness (< 1% of review by Johnson et al. (70, 17, 12). The from milk that naturally bore 700-800 reported outbreaks) despite the possible objective of the present article is to de- CFU/ml were positive for culturable presence of pathogenic microbes in raw scribe the scientific origins of the current B. abortus for three months. Viable milk (7). However, in 1938, fully 25% of 60-day holding rule for cheese manufac- B. abortus were recovered from some, but illnesses due to contaminated food con- tured from sub-pasteurized milk within not all, of these test cheeses at 6 months. sumption were traced back to dairy prod- the context of emerging information on Cheeses made from milk collected from ucts (6). Cheese products were linked to currently recognized milkborne patho- herds positive for B. abortus were nega- 59 disease outbreaks in the United States gens. tive after storage for at least 41 days at between 1883 and 1946, and resulted in temperatures ranging from 1.1°C to 2.7°C. 2,904 illnesses and 117 deaths, with 40 In the discussion of the manuscript, DEVELOPMENT OF MILK outbreaks occurring between 1935 and authors stated that Cheddar cheese had 1945 (5). Seventeen of these outbreaks not been proven as a vector for human PASTEURIZATION were traced to Cheddar cheese consump- brucellosis Cundulant fever) and that ty- REQUIREMENTS tion, with much of the implicated cheese phoid fever epidemics had not been at- aged for less than 30 days (18). Typhoid tributed to cheeses cured for more that The public health objective of milk fever epidemics linked to cheese con- 63 days, and they therefore believed that pasteurization, as defined in the 2003 sumption in 1944 (18) caught the atten- epidemiological evidence suggesting a United States Pasteurized Milk Ordinance tion of the Surgeon General of the United lack of association between cheese con- (PMO), is to eliminate all non-spore- States (10), who recommended in a let- sumption and disease provided strong forming pathogens commonly associated ter to state health officials dated June 16, support for an aging period of approxi- with milk. Pasteurization, as first adopted 1944 that “all cheese be either adequately mately 2 months for commercial cheeses. in the US, was defined in the 1939 Milk ripened (e.g., cured) or made from pas- The final stated conclusion was that “an Ordinance and Code as “the process of teurized milk”. The 1944 outbreaks were aging period of 60 days is reasonable as- heating every particle of milk to at least largely attributed to war-time conditions surance against the presence of viable 143°F (61.7°C) and holding at such tem- during World War II, including food ra- Brucella abortus organisms in Cheddar perature for at least 30 minutes, or to at tioning and shortages, and the lack of cheese” (7). least 160°F (71.1°C) and holding at such qualified cheesemakers and appropriately Even prior to publication as a Final temperature for at least 15 seconds, in manufactured cheesemaking equipment Rule (15 FR 5653), the 60-day holding approved and properly operated equip- (10, 18). Several states enacted legisla- period for sub-pasteurized cheese was ment” (74). These heat treatments were tion promptly in response to the Surgeon recognized as “not infallible” for pathogen referred to, respectively, as the “holding General’s letter. In early 1946, the Food destruction (7, 78). Viable M. tuberculosis method” or vat/batch pasteurization and and Drug Administration published pro- were recovered from Cheddar cheese af- the “flash method,” or high-temperature posed standards for several cheeses (10). ter 100 days; hemolytic streptococci were short-time pasteurization. To address rec- The 60-day holding period recom- recovered after 160 days and S. serotype ognized gaps in knowledge regarding the mendation, which was first published in Typhi was recovered after up to 10 months, microbes associated with milkborne dis- the August 24, 1950 Final Rule (15 FR depending on cheese storage tempera- ease, extensive research was conducted 5053), was established following expert ture (78). Ultimately, however, the 60-day to determine the heat treatment required testimony from hearings conducted in holding period was deemed to offer some to kill Mycobacterium tuberculosis, which, development of cheese Standards of Iden- level of protection from pathogenic or- at the time, was considered to be the most tity in April 1947 (70). Statements from ganisms present in freshly manufactured heat resistant pathogen associated with this 1947 hearing included the observa- cheese (78). milk (9). This work led to the widespread tion that no disease outbreaks had been recognition of the public health signifi- associated with cheeses held more than cance of thermal milk processing and 60 days, although the specific length nec- Current United States cheese formed the basis for modern pasteuriza- essary for a “safe” holding period was regulations tion processes (9). In 1956, minimum pas- “uncertain” (70). It was also deemed “un- teurization conditions were increased to reasonable” to require holding cheese for The Food and Drug Administration’s assure destruction of Coxiella burnetti, the a period that would ensure death of all Division of Dairy and Egg Safety, Office organism associated with Q-fever, which pathogens (10). of Plant and Dairy Foods and Beverages, was found to be more heat resistant than The scientific underpinnings of the is currently responsible for development M. tuberculosis (4). The conditions pre- 60-day holding period recommendation and implementation of regulations to pro- scribed in 1956 remain in effect today; are obscure, but were derived at least tect the safety of cheese and other dairy minimal pasteurization requirements partially from a study that investigated foods that enter interstate commerce. specify that milk must be heated to 145°F survival of Brucella abortus in Cheddar According to the US Code of Federal Regu- (63°C) and held for at least 30 minutes, cheese (7). This study reported that Bru- lations (CFR) 21 CFR part 1240.61, no milk or to at least 161°F (72°C) and held for at cella abortus survived for up to 6 months or milk products in final package form

768 FOOD PROTECTION TRENDS | OCTOBER 2005 intended for direct human consumption ceeded the thermal destruction capacity tribution of foodborne illnesses back to can enter interstate commerce unless it is of the pasteurizer. Microbiological analy- specific foods (17). Current information manufactured from pasteurized milk or ses revealed the presence of Salmonella needs include comprehensive outbreak pasteurized milk ingredients, except serotype Heidelberg at very low levels data on illnesses traced back to originat- where alternative procedures are provided (0.36-1.8/100 grams of cheese) in the aged ing foods and an enhanced capacity to for by regulation, such as in 21 CFR 133, cheeses. The average pH of cheese assess illness risks based on evolving food which contains regulations for cheeses batches bearing Salmonella was 5.6 vs. contamination and consumption data and related cheese products. 5.4 for uncontaminated product; thus it is Additional research is also required on the As described in 21 CFR 133, Stan- possible that slow acid production by persistence of pathogens during cheese dards of Identity have been established starter cultures could have contributed to manufacture and ripening, with a particu- for most natural cheeses, process cheeses, Salmonella survival, as well. This outbreak lar need to focus on survival of patho- cheese foods, and cheese spreads. All resulted from numerous lapses in good gens recognized as human hazards since cheeses belonging to a given variety must manufacturing practices and cannot be 1950 (e.g., L. monocytogenes, E. coli comply with the published standard and attributed solely to inadequacy of a 60- O157:H7). It will be particularly impor- must be labeled with the name prescribed day holding period for microbial destruc- tant to understand and accurately quan- in the standard. In general, standards tion (77). tify illness risks associated with low lev- specify a maximum permissible moisture The second incident consisted of a els of pathogens that may be present in content and minimum milk fat content. series of Salmonella outbreaks that oc- fermented foods. A few natural cheeses are required to be curred in Ontario, Canada, from 1980 to Development and application of made from pasteurized milk (e.g., 1982. In these cases, S. serotype Muen- molecular subtyping-based surveillance Monterey Jack, cream cheese, mozzarella ster was isolated from raw milk Cheddar methods has dramatically improved our cheese); however, most, including many cheese even after 125 days of curing at ability to identify foods associated with soft ripened cheeses (21 CFR 133.182) and 41°F. illness outbreaks (8). Recent advances in semisoft cheeses (21 CFR 133.187), may In the third outbreak, which affected tracking bacterial pathogens back to be made from either ray or pasteurized over 2,700 people in Canada in 1984, source (2) ultimately will allow more ac- milk. The Code of Federal Regulations (7 S. serotype Typhimurium was isolated at curate assessment and quantification of CFR sec. 58.439) states “if cheese is la- very low levels from Cheddar cheese (0.39 foodborne illness risks associated with beled as ‘heat treated’ ‘unpasteurized’ ‘raw —9.3/100 grams of cheese) that may have specific foods, including dairy products. milk’ or ‘for manufacturing’ the milk may been prepared from a mix of raw and Evaluation of data from multiple sectors, be raw or heated at temperatures below pasteurized milk. S. Typhimurium was including public health, dairy science, and pasteurization. Cheese made from unpas- found to persist in this cheese for 8 months food science, and epidemiology, are es- teurized milk shall be cured for a period at 41°F (171). sential for ensuring that food safety regu- of 60 days at a temperature not less that Research at the University of Wiscon- lations reflect the best available scientific 35°F. If the milk to be used for cheese- sin (16) and at South Dakota State Uni- knowledge to protect consumers from making is held more than 2 hours between versity (75) demonstrated survival of List- foodborne illnesses. time of receipt or heat treatment and set- eria monocytogenes and Escherichia coli ting, it shall be cooled to 45°F or lower O157:H7, respectively, for more than 60 REFERENCES until time of setting” (3). Standards of days in Cheddar cheese. To illustrate, 1. Boor,K.J. 1997. Pathogenic micro- identity may stipulate a holding period Ryser and Marth showed that Listeria longer than 60 days if further aging is re- organisms of concern to the dairy monocytogenes could persist for up to 434 quired to develop the characteristics of industry. Dairy Food Environ. Sanit. days post-processing in artificially con- the cheese variety. 17:714-717. taminated Cheddar cheese (16). Why is the 60-day holding period Boor, K.]. 2001. Fluid dairy product under scrutiny now? Evidence of the abil- quality and safety: looking to the ity of bacterial pathogens to survive CONCLUSIONS future. J. Dairy Sci. 84:1-11. throughout a 60-day holding period and Code of Federal Regulations (CFR). to cause human disease has arisen from Together with outbreak information, 2001. Title 7 — Agriculture, Chap- investigations of outbreaks of foodborne laboratory research demonstrates that vari- illnesses that have been traced back to ter |,Part 58 - Grading and Inspec- ous foodborne pathogens can survive aged cheeses as well as from additional tion, General Specifications for Ap- current raw milk Cheddar cheese manu- scientific research. Specifically, three out- proved Plants and Standards for facturing practices under some circum- breaks of salmonellosis following con- Grades of Dairy Products. §58.439 stances. It is possible that illnesses asso- sumption of Cheddar cheese, two in Cheese from unpasteurized milk. ciated with cheese consumption have Canada and one in the United States, sug- http://www.access.gpo.gov/nara/cfr/ been historically underestimated. Under- gest that various Salmonella strains can waisidx_02/7cfr58_02.html (ac- estimation of illness associations could survive for extended periods in cheese cessed May 8, 2005). occur for many reasons, including a lack products. Enright, J. B., W.W. Sadler, and R. C. In the first outbreak, which was of appropriate detection tools for very low Thomas. 1957. Thermal inactivation traced to Cheddar cheese manufactured numbers of pathogens that may be present of Coxiella burnetii and its relation in Kansas in 1976, raw milk had been held in cheese products (71), the overall un- unrefrigerated in the processing plant for der-reporting of illnesses due to food con- to pasteurization of milk. U.S. De- 1-3 days prior to pasteurization and sumption (73), and the fact that most partment of Health, Education, and cheese manufacture. While it is not known foodborne illnesses are not successfully Welfare. Public Health Service. for certain, total bacterial numbers in the traced back to source. Additional research Public Health Monograph No. 47. pre-pasteurized raw milk could have ex- is critically needed to enable accurate at- 30pp.

OCTOBER 2005 | FOOD PROTECTION TRENDS 769 5. Fabian, F W. 1947. Cheese and its 9. Hammer, B. W. 1948. Dairy Bacte- . Public Health Service. 1940. Ordi- relation to disease. Am. J. Public riology, 3rd Edition. pp. 275-280. nance and Code. Public Health Bul- Health. 37:987-996. John Wiley and Sons, NY. letin #220, 1939 edition, February 6. Food and Drug Administration . Johnson, E.A., J. H. Nelson, and M. 1940. (FDA). 2003. Grade “A” Pasteur- Johnson. 1990. Microbiological . Reitsma, C. J., and D. R. Henning. ized Milk Ordinance (PMO). U.S. safety of cheese made from heat- 1996. Survival of enterohem- Dept. of Health and Human Ser- treated milk, Part |. Executive sum- orrhagic Escherichia coli O157:H7 vices, Public Health Service. pp. 343. mary, introduction and history. during the manufacture and curing 7. Gilman, H. L.,A. C. Dahlberg, and J. Food Prot. 53:441—452. of Cheddar cheese. J. Food Prot. J. C. Marquardt. 1946. The occur- . Johnson, E.A., J. H. Nelson, and M. 59:460-464. rence and survival of Brucella abor- Johnson. 1990. Microbiological . Ryser, E.T., and E. H. Marth. 1987. tus in Cheddar and Limburger safety of cheese made from heat- Behavior of Listeria monocytogenes cheese. J. Dairy Sci. 29:71-85. treated milk, Part Il. Microbiology. during the manufacture and ripen- 8. Graves,L.M.,S.B.Hunter, A.R. Ong, J. Food Prot. 53:519-540. ing of Cheddar cheese. J. Food Prot. D. Schoonmaker-Bopp, K. Hise, . Johnson, E.A., J. H. Nelson, and 50:7-13. L. Kornstein, W. E. DeWitt, P. S. M. Johnson. 1990. Microbiological . Tick, J. 2003. Food attribution data Hayes, E. Dunne, P. Mead, and safety of cheese made from heat- and methodologies in the food- B. Swaminathan. 2005. Microbiologi- treated milk, Part Ill. Technology, borne illness risk ranking model. cal aspects of the investigation that discussion, recommendations, bib- Food Safety Research Consortium. traced the 1998 outbreak of list- liography. |. Food Prot. 53:610-623. http://www.rff.org/fsrc/Food%20 eriosis in the United States to con- . Mead, P.S., L. Slutsker, V. Dietz, L. F. Attribution%20Two-Pager %20 taminated hot dogs and establish- McCaig,}.S. Bresee, C. Shapiro, P.M. FORMATTED.pdf(accessed May 8, ment of molecular subtyping-based Griffin,and R. V. Tauxe. 1999. Food- 2005). surveillance for Listeria monocyto- related illness and death in the . Van Slyke, L.L., and W. V. Price. genes in the PulseNet Network. United States. Emerg. Infect. Dis. 1949. Cheese. Orange Judd Publish- J. Clin. Microbiol. 43:2350-2355. 5:607-625. ing Co., Inc., NY.

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Oey) Tar alate Or aa a eo Mee ae tt te te A» Call for Abstracts IAFP 2006 93rd Annual Meeting August 13-16 <{ algary IAFP 2006 Alberta® anada es) The Association’s 93rd Annual Meeting August 13-16, 2006 Calgary, Alberta, Canada

General Information Instructions for Preparing Abstracts

Complete the Abstract Submission Form. .. Title — The title should be short but descriptive. The first letter in each word All presenters must register for the Annual in the title and proper nouns should be Meeting and assume responsibility for capitalized. their own transportation, lodging, and registration fees. Authors — List all authors using the following style: first name followed by the surname. There is no limit on the number of Presenter Name & Title — List the full name abstracts registrants may submit. How- and title of the person who will present ever, presenters must present their the paper. presentations. Presenter Address — List the name of the Accepted abstracts will be published in department, institution and full postal the Program and Abstract Book. Editorial address (including zip/postal code and changes will be made to accepted country). abstracts at the discretion of the Program Phone Number — List the phone number, Committee. including area, country, and city codes Photocopies of the abstract form may be of the presenter. used. Fax Number — List the fax number, Membership in the Association is not including area, country, and city codes required for presenting a paper at [AFP of the presenter. 20006. E-mail — List the E-mail address for the presenter. Presentation Format Format preferred — Check the box to indicate oral or poster format. The Program B Technical — Oral presentations will be Committee makes the final decision on scheduled with a maximum of 15 minutes, presentation format. including a two to four minute discussion. Category — Check the box to indicate which LCD projectors will be available and category best fits the subject of the abstract. computers will be supplied by the Developing Scientist Awards Competitions convenors. — Check the box to indicate if the paper is Poster — Freestanding boards will be pro- to be presented by a student in this comp- vided for presenting posters. Poster pre- etition. A signature and date is required sentation surface area is 4’ high by 8’ wide. from the major professor or department Handouts may be used, but audiovisual head (Online submission only requires equipment will not be available. The typed name). See “Call for Entrants in the Developing Scientist Awards Competitions.” presenter will be responsible for bringing pins and velcro. Abstract — Type abstract, double-spaced, in the space provided or on a separate Note: The Program Committee will make the sheet of paper, using a 12-point font size. final decision on presentation format. Use no more than 300 words.

772 FOOD PROTECTION TRENDS | OCTOBER 2005 Abstract Submission Abstract reports inappropriate or Abstracts submitted for IAFP 2006 will unacceptable subject matter. be evaluated for acceptance by the Program Abstract is not based on accepted scienti- Committee. Please be sure to follow the format fic practices, the quality of the research instructions above carefully; failure to do so may or scientific approach is inadequate, data result in rejection. Information in the abstract data does not support conclusions, or potential must not have been previously published in a for approach to be practically used to copyrighted journal. enhance food safety is not justified. Abstracts must be received no later than February 8, 2006. Return the completed abstract Work reported appears to be incomplete form through one of the following methods: and/or data and statistical validity are not presented (percentages alone are not 1. Online: Use the online abstract submission form located at www.foodprotection.org. acceptable unless sample sizes are You will receive an E-mail confirming reported). Indication that data will be receipt of your submission. presented is not acceptable. E-mail: Submit via E-mail as an attached Abstract was poorly written or prepared. text or MS Word document to This includes spelling and grammatical [email protected]. errors. Selection Criteria Results have been presented/published previously. 1. Abstracts must accurately and briefly describe: Abstract was received after the deadline (a) the problem studied and/or objectives; for submission. (b) methodology; Abstract contains information that is in (c) essential results, including statistical violation of the International Association significance when applicable; and for Food Protection Policy on Commercial- (d) conclusions and/or significant ism. implications. Abstract subject is similar to other(s) sub- Abstracts must report the results of origi- mitted by same author. (The committee nal research pertinent to the subject matter. reserves the right to combine such Papers should report the results of new, abstracts.) applied research on: safety and microbial quality of foods (dairy, meat and poultry, Abstracts that report research that is seafood, produce, water); foodborne confirmatory of previous studies and viruses and parasites, retail food safety, without justification of relevance and epidemiology and public health; non-micro- originality will be given low priority for biology food safety issues (food toxicology; acceptance. allergens; chemial contaminants); advances in sanitation, laboratory methods, quality Projected Deadlines/Notification assurance, and food safety systems. Papers Abstract Submission Deadline: February 8, 2006. may also report subject matter of an edu- Submission Confirmations: On or before February cational and/or non-technical nature. 9, 2006. Acceptance/Rejection Notification: March Research must be based on accepted scientific practices. 10, 2006. Research should not have been previously Contact Information presented nor intended for presentation at another scientific meeting. Papers should Questions regarding abstract submission can not appear in print prior to the Annual be directed to Bev Brannen, 515.276.3344 or 800. Meeting. 369.6337; E-mail: [email protected]. Results should be summarized. Do not use tables or graphs. Program Chairperson Rejection Reasons Vickie Lewandowski Kraft Foods 1. Abstract was not prepared according to 801 Waukegan Road the “Instructions for Preparing Abstracts.” Glenview, IL 60025 Abstract does not contain essential Phone: 847.646.6798; Fax: 847.646.3426 elements as described in “Selection Criteria la-1d.” E-mail: [email protected]

OCTOBER 2005 | FOOD PROTECTION TRENDS 773 * ie. Abstract Form 2!gary DEADLINE: Must be Received Alberta (_,anada % by February 8, 2006

(1) Title of Paper

(2) Authors

(3) Full Name and Title of Presenter

(4) Institution and Address of Presenter

(5) Phone Number

(6) Fax Number

(7) E-mail

(8) Format preferred: [_] Oral _] Poster L_] No Preference The Program Committee will make the final decision on presentation format. (9) Category: [_] Produce [_] Meat and Poultry [_] Seafood |_] Dairy and Other Food Commodities [_] Risk Assessment and Epidemiology [_] Education/ Other Non-Technical [] General Microbiology and Sanitation

[|] Pathogens and Antimicrobials [_] Advances in Applied PI Laboratory y Methods (_] Food Toxicology/Non-Microbial Food Safety

(10) Developing Scientist Awards Competition a Yes Graduation date [_] Fulltime student ["] Part-time student

Major Professor/Department Head approval (signature and date) (11) TYPE abstract, DOUBLE-SPACED, in the space provided or on a separate sheet of paper, using a 12-point font size. Use no more than 300 words.

774 FOOD PROTECTION TRENDS | OCTOBER 2005 Call for Entrants in the Developing Scientist Awards Competitions Supported by the International Association for Food Protection Foundation

he International Association for Food Protect- Entrants who are full time students, with accepted ion is pleased to announce the continuation abstracts will receive a complimentary, one-year of its program to encourage and recognize the Student Membership with J/FP Online. work of students and recent graduates in the field of In addition to adhering to the instruction in the food safety research. Qualified individuals may enter “Call for Abstracts,” competition entrants must check either the oral or poster competition. the box to indicate if the paper is to be presented by a student in this competition. A signature and date is Purpose required from the major professor or department head. You must also specify full-time student or part-time 1. To encourage students and recent graduates to student. present their original research at the Annual Meeting. Judging Criteria To foster professionalism in students and recent A panel of judges will evaluate abstracts and pre- graduates through contact with peers and professional sentations. Selection of up to ten finalists for each Members of the Association. competition will be based on evaluations of the abstracts To encourage participation by students and recent and the scientific quality of the work. All entrants will be graduates in the Association and the Annual advised of the results by May 29, 2006. Only competition finalists will be judged at the Annual Meeting and Meeting. will be eligible for the awards. All other entrants with accepted abstracts will Presentation Format be expected to be present as part of the regular Oral Competition — The Developing Scientist Oral Annual Meeting. Their presentations will not be Awards Competition is open to graduate students judged and they will not be eligible for the awards. (enrolled or recent graduates) from M.S. or Ph.D. programs or undergraduate students at accredited universities Judging criteria will be based on the or colleges. Presentations are limited to 15 minutes, following: which includes two to four minutes for discussion. Poster Competition — The Developing Scientist | 1. Abstract - clarity, comprehensiveness and Poster Awards Competition is open to students (enrolled conciseness. or recent graduates) from undergraduate or graduate Scientific Quality - Adequacy of experimental programs at accredited universities or colleges. The design (methodology, replication, controls), presenter must be present to answer questions for a extent to which objectives were met, difficulty specified time (approximately two hours) during the and thoroughness of research, validity of assigned session. Specific requirements for presentations conclusions based upon data, technical merit will be provided at a later date. and contribution to science. Presentation - Organization (clarity of General Information introduction, objectives, methods, results and conclusions), quality of visuals, quality and 1. Competition entrants cannot have graduated more poise of presentation, answering questions, than a year prior to the deadline for submitting and knowledge of subject. abstracts. Accredited universities or colleges must deal with Finalists environmental, food or dairy sanitation, protection Awards will be presented at the International or safety research. Association for Food Protection Annual Meeting Awards The work must represent original research completed Banquet to the top three presenters (first, second and and presented by the entrant. third places) in both the oral and poster competitions. All Entrants may enter only one paper in either the oral finalists are expected to be present at the banquet where or poster competition. the awards winners will be announced and recognized. All entrants must register for the Annual Meeting Awards and assume responsibility for their own transportation, lodging, and registration fees. First Place - $500 and an engraved plaque Acceptance of your abstract for presentation is Second Place - $ 300 and a framed certificate independent of acceptance as a competition Third Place - $100 and a framed certificate finalist. Competition entrants who are chosen Award winners will receive a complimentary, one-year as finalists will be notified of their status by the Membership including Food Protection Trends, Journal chairperson by May 29, 2006. of Food Protection, and JFP Online.

OCTOBER 2005 | FOOD PROTECTION TRENDS 775 Policy on Commercialism fom Viral tt-l Mi (-t-dlate Bettas

1. INTRODUCTION Committee chairperson to ascertain if the presentation is acceptable without the data. Serious consideration No printed media, technical sessions, symposia, should be given to withholding submissions and posters, seminars, short courses, and/or other related presentations until the data are available, as only those types of forums and discussions offered under the conclusions that might be reasonably drawn from the auspices of the International Association for Food data may be presented. Claims of benefit and/or techni- Protection (hereafter referred to as to Association forums) are to be used as platforms for commercial sales or cal conclusions not supported by the presented data are presentations by authors and/or presenters (hereafter prohibited. referred to as authors) without the express permission of the staff or Executive Board. The Association enforces 2.3 Trade Names this policy in order to restrict commercialism in techni- Excessive use of brand names, product names, trade cal manuscripts, graphics, oral presentations, poster names, and/or trademarks is forbidden. A general presentations, panel discussions, symposia papers, and guideline is to use proprietary names once and thereafter all other type submissions and presentations (here- to use generic descriptors or neutral designations. Where after referred to as submissions and presentations), this would make the submission or presentation signifi- so that scientific merit is not diluted by proprietary cantly more difficult to understand, the Program Com- secrecy. mittee chairperson, technical reviewers selected by the Excessive use of brand names, product names Program Committee chairperson, session convenor, and/ or logos, failure to substantiate performance claims, or staff, will judge whether the use of trade names, etc., and failure to objectively discuss alternative methods, processes, and equipment are indicators of sales is necessary and acceptable. pitches. Restricting commercialism benefits both the 2.4 “Industry Practice” Statements authors and recipients of submissions and presentations. This policy has been written to serve as the basis for It may be useful to report the extent of application identifying commercialism in submissions and presenta- of technologies, products, or services; however, such tions prepared for the Association forums. statements should review the extent of application of all generically similar technologies, products, or services in 2. TECHNICAL CONTENT OF SUBMIS- the field. Specific commercial installations may be cited to the extent that their data are discussed in the submis- SIONS AND PRESENTATIONS sion or presentation. 2.1 Original Work The presentation of new technical information is 2.5 Ranking to be encouraged. In addition to the commercialism Although general comparisons of products and evaluation, all submissions and presentations will be services are prohibited, specific generic comparisons that individually evaluated by the Program Committee are substantiated by the reported data are allowed. chairperson, technical reviewers selected by the Program Committee chairperson, session convenor, and/or staff on the basis of originality before inclusion 2.6 Proprietary Information (See also 2.2.) in the program. Some information about products or services may not be publishable because it is proprietary to the author’s 2.2 Substantiating Data agency or company or to the user. However, the scientific Submissions and presentations should present principles and validation of performance parameters technical conclusions derived from technical data. If must be described for such products or services. Conclu- products or services are described, all reported capabili- sions and/or comparisons may be made only on the basis ties, features or benefits, and performance parameters of reported data. must be substantiated by data or by an acceptable explanation as to why the data are unavailable (e.g., 2.7 Capabilities incomplete, not collected, etc.) and, if it will become available, when. The explanation for unavailable data will Discussion of corporate capabilities or experiences be considered by the Program Committee chairperson are prohibited unless they pertain to the specific and/or technical reviewers selected by the Program presented data.

776 FOOD PROTECTION TRENDS | OCTOBER 2005 Call for Nominations 2006 Secretary

A representative from industry will be elected in March of 2006 to serve as IAFP Secretary for the year 2006-2007.

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

Margaret D. Hardin Smithfield Packing Company 501 N. Church St. Smithfield, VA 23430 Phone: 757.365.3546 Fax: 757.365.3541 E-mail: margarethardin @ smithfield.com

The Secretary-Elect is determined by a majority of votes cast through a vote taken in March of 2006. Official Secretary duties begin at the conclusion of IAFP 2006. 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 800.369.6337 or 515.276.3344; Fax: 515.276.8655; E-mail: dtharp @ foodprotection.org.

Nominations close November 1, 2005.

International Association for Food Protection,

OCTOBER 2005 | FOOD PROTECTION TRENDS 777 PAX ) IAFP 2006 International Association for Phi ep en Food Protection. August 13-16 ‘ 4 algary Ry 4 ‘‘ ‘| Alberta anada Nel Award Nominations

he International Association for Food Protection welcomes your nominations for our Association Awards. Nominate your colleagues for one of the Awards listed below. You do not have to be an IAFP Member to nominate a deserving professional. To request nomination criteria, contact: International Association for Food Protection 6200 Aurora Ave., Suite 200W Des Moines, Iowa 50322-2864 Phone: 800.309.6337; 515.276.3344 Fax: 515.276.8055 Web site: www.foodprotection.org E-mail: [email protected]

Nominations deadline is March 13, 2006. You may make multiple nominations. All nominations must be received at the IAFP office by March 13, 2006. # Persons nominated for individual awards must be current IAFP Members. Black Pearl Award nominees must be companies employing current [AFP Members. FPA Food Safety Award nominees do not have to be [AFP Members. Previous award winners are not eligible for the same award.

Executive Board Members and Awards Committee Members are not eligible for nomination. Presentation of awards will be during the Awards Banquet at IAFP 2006 — the Association’s 93rd Annual Meeting in Calgary, Alberta, Canada on August 16, 2000.

778 FOOD PROTECTION TRENDS | OCTOBER 2005 Nominations will be accepted for the following Awards:

Black Pearl Award — Award Showcasing the Black Pearl Presented in recognition of a company’s outstanding commitment to, and achievement in, corporate excellence in food safety and quality. Sponsored by Wilbur Feagan and FGH Food Equipment Company Fellow Award — Distinguished Plaque Presented to Member(s) who have contributed to [AFP and its Affiliates with distinction over an extended period of time. Honorary Life Membership Award — Plaque and Lifetime Membership in [AFP Presented to Member(s) for their dedication to the high ideals and objectives of IAFP and for their service to the Association. Harry Haverland Citation Award — Plaque and $1,000 Honorarium Presented to an individual for many years of dedication and devotion to the Association ideals and its objectives. Sponsored by Zep Manufacturing Co. Harold Barnum Industry Award — Plaque and $1,000 Honorarium Presented to an individual for dedication and exceptional service to IAFP, the public, and the food industry. Sponsored by Nasco International, Inc. Educator Award — Plaque and $1,000 Honorarium Presented to an individual for dedicated and exceptional contributions to the profession of the Educator. Sponsored by Nelson-Jameson, Inc. Sanitarian Award — Plaque and $1,000 Honorarium Presented to an individual for dedicated and exceptional service to the profession of Sanitarian, serving the public and the food industry. Sponsored by Ecolab, Inc., Food and Beverage Division Maurice Weber Laboratorian Award — Plaque and $1,500 Honorarium Presented to an individual for outstanding contributions in the laboratory, recognizing a commitment to the development of innovative and practical analytical approches in support of food safety. Sponsored by Weber Scientific International Leadership Award — Plaque, $1,000 Honorarium and Reimbursement to attend [AFP 2006 Presented to an individual for dedication to the high ideals and objectives of [AFP and for promotion of the mission of the Association in countries outside of the United States and Canada. Sponsored by Cargill, Inc. Food Safety Innovation Award — Plaque and $2,500 Honorarium Presented to a Member or organization for creating a new idea, practice or product that has had a positive impact on food safety, thus, improving public health and the quality of life. Sponsored by 3M Microbiology FPA Food Safety Award — Plaque and $3,000 Honorarium This Award alternates between individuals and groups or organizations. In 2006, the award will be presented to a group or organization in recognition of a long history of outstanding contributions to food safety research and education. Sponsored by Food Products Association

OCTOBER 2005 | ys Pe NEW MEMBERS

Pascal Vallejo Ji Hyun Lee AUSTRALIA bioMérieux Yonsei University Julian M. Cox Marcy L’Etoile Seoul The University of New South Wales Jin Woon Yang Sydney, New South Wales INDIA Daeguhanny University Mini Sheth Daegu BRAZIL The M.S. University of Baroda UNITED KINGDOM Eduardo Abecia Baroda, Gujarat Madasa Colin Green Sao Paulo ISRAEL Universal Sensors Ltd. Ickleton, Cambridge lrit Weiser Natalia Rubia De Souza Lima Institute for Food Microbiology David C. Lloyd Det Norsk Veritas Nesher University of Wales Institute—Cardiff Rio De Janeiro Cardiff, South Wales

Janine P.L. Silva JAPAN Adrian C. Peters Universidade De Sao Paulo University of Wales Institute—Cardiff Sao Paulo Naoko Horikoshi Cardiff, South Wales Prima Meat Packers, Ltd. Tsuchiura-shi, Ibaraki-ken Duncan Purvis CANADA Universal Sensors Ltd. Kazuko Takeshita Margaret A. Brady Ickleton, Cambridge Prima Meat Packers, Ltd. Maple Leaf Fresh Foods Tsuchiura-shi, Ibaraki-ken Burlington, Ontario UNITED STATES Susan L. Burkman KUWATT ALABAMA GMP Securities Ltd. Mohammed Al Naimi Robert Lauxen Montreal, Ontario Green Oasis for Agriculture Keystone Foods Contracting Est. Huntsville Frederick M. Jamieson Safat Canadian Food Inspection Agency ARIZONA Ottawa, Ontario MEXICO Christopher Y. Choi Carole C. Tranchant University of Arizona Maria Teresa Jimenez Castro University of Moncton Tucson Food Safety International Network Moncton, New Brunswick Zapopan, Jalisco Nahed M. Kotrola Ecolab CHINA NEW ZEALAND Searcy Devin Lu 3M Microbiology Rosemary K.C. Sharpin ARKANSAS B2P Ltd. Shanghai Irene B. Hanning Newmarket, Auckland University of Arkansas FRANCE SOUTH KOREA Fayetteville Alexandre Mérieux Kyung Suk Kim Yue Ma bioMérieux Hanny University—Korea University of Arkansas Marcy L’Etoile Daegu Fayetteville

Pierre Louis Thiney Yui Gun Kim Elizabeth M. Martin bioMérieux Hanny University—Korea University of Arkansas Marcy L’Etoile Daegu Fayetteville

780 FOOD PROTECTION TRENDS | OCTOBER 2005 NEW MEMBERS

CALIFORNIA Siqun Wang Reisha Barnes DuPont Qualicon Silliker Inc. Yoshi Amano Wilmington Homewood Daikin Industries, Ltd. Riverside Keith Wing Erdogan Ceylan E.|. DuPont De Nemours Silliker Inc. John Collier Wilmington Homewood Battelle Long Beach DISTRICT OF COLUMBIA Susanne E. Keller FDA/NCFST Andrew M. Jaine Christine M. Andrews Summit Argo BTSafety, LLC National Restaurant Association Rancho Santa Fe Washington Mary Ann Platt CNS/RQA, Inc. Wayne P. Liu Clare Narrod Darien Core MicroSolutions International Food Policy Research Los Angeles Institute Karl Reineke Washington National Center for Food Safety Kevin McGoldrick & Technology 3M Microbiology Summit Argo Elk Grove FLORIDA George D. Sadler Mysore R. Sudarshana Charles M. Papa National Center for Food Safety Western Institute for Food Safety Arby’s Restaurants Group, Inc. & Technology & Security Fort Lauderdale Summit Argo Davis GEORGIA INDIANA COLORADO Dan Anderson Peg Exo Tom Moore Coca Cola DonLevy Laboratories Leprino Foods Co. Atlanta Crown Point Denver IOWA Larry Johnson CONNECTICUT ContractLaboratory.com Adam R. Baumann Mathieu T. Gervais Atlanta T. Marzetti Cadbury Schweppes West Des Moines Trumbull Rory McClintock Brenda S. Patton WTI, Inc. lowa State University DELAWARE Jefferson Ames Frederick Cooling E.|. DuPont Fernando R. Rebollo-Carratto KANSAS Newark Duluth Cathy Dorko Danisco USA Inc. Daniel R. DeMarco IDAHO New Century DuPont Newark Nichole Whitchurch Laura A. Munson Microbial-Vac Systems, Inc. Kansas State University Mark Muldoon Genesee Junction City Strategic Diagnostics Inc. Newark ILLINOIS MARYLAND

Stephen Varkey Jodene Andrews John W. Czajka DuPont Grainger Smiths Detection Newark Lake Forest Edgewood

OCTOBER 2005 | FOOD PROTECTION TRENDS 781 NEW MEMBERS

Ryan G. Dalton MICHIGAN Perianan Periakaruppan Baltimore University of Minnesota Mark A. Domanico Plymouth Brian S. Eblen Kellogg Co. FDA/CFSAN Battle Creek College Park Cristina U. Thomas 3M Microbiology Gary G. Goessel Heidi Flannery St. Paul Kellogg Co. W. L. Gore & Associates, Inc. Battle Creek Elkton NEBRASKA

Kenneth W. Hunter Jason Lilly David Monsalve University of Maryland, JIFSAN Michigan State University University of Nebraska—Lincoln College Park Haslett Lincoln Martin G. Knott Howard R. Toben The Shepherd Group Christopher J. Page Michigan Diagnostics L.L.C. Baltimore T & P Testing Service Troy Hastings Glen MacKenzie BD Diagnostics Scott Withington NEVADA Sparks Detroit Health Department Detroit Richard S. Ryu Jesse W. Majkowski Clark County Health District North Las Vegas Booz Allen Hamilton MINNESOTA Olney Tom Biebel NEW JERSEY Patricia D. Millner 3M Microbiology USDA/ARS St. Paul Shibu Abraham Beltsville FMC Corporation Stephen D. Nightingale Steven J. Brennecke Princeton Burntside Partners, Inc. Malt-O-Meal Co. Bethesda Northfield Domenic Caravetta Unilever NA Michelle A. Smith Jack A. Cardwell Englewood Cliffs US Food & Drug Administration 3M Microbiology College Park Alfred J. Frungillo, Jr. St. Paul Gourmet Dining Stacia E. Williams South Orange US Army Alessandra Chiareli 3M Microbiology Belcamp Janice McFarland St. Paul EduNeering MASSACHUSETTS Princeton David W. Harlan David Brancazio Cargill James P. Peters BioScale, Inc. Minneapolis Alpharma Boston Fort Lee Mark Hunter Huimin Kong 3M Microbiology J. David Weidner BioHelix Corporation St. Paul Beverly EHA Consulting Group, Inc. Hamilton Square Mark Lundstrom Sam Mitra BioScale, Inc. 3M Microbiology Joseph Zindulis Boston St. Paul Hamilton Square

782 FOOD PROTECTION TRENDS | OCTOBER 2005 NEW MEMBERS

NEW MEXICO OHIO Ralf Loeffelholz Eurofins Willis M. Fedio Mary R. Flaminio Memphis New Mexico State University Solon Las Cruces Philipus Pangloli Sonia Grubb University of Tennessee Frederick Gentry Master Foods USA New Mexico Dept. of Health Knoxville Columbus Albuquerque Ashley S. Pedigo Stephanie Smith Chitra Wendakoon University of Tennessee Ohio State University New Mexico State University Knoxville Las Cruces Columbus Melissa L. Shelton Carol Traunero NEW YORK Centrus International, Inc. Battelle Kingsport Claudette Farchione Columbus NYS Dept. of Agriculture & Markets Albany OKLAHOMA TEXAS

Kyle Sasahara Barry A. Hays Rob Gilmore FreshDirect Bar-S Foods Co. US Air Force Elmhurst Elk City Windcrest

Roslyn Stone Cheng-! Wei Wendy Warren-Serna Corporate Wellness, Inc. Oklahoma State University Food Safety Net Services, Ltd. Pound Ridge Stillwater San Antonio Kennedy Wilson VIRGINIA NYSDAM PENNSYLVANIA Bethany David N. Brennan Priti P. Parikh Fl-Europe Virginia Tech NORTH CAROLINA Nicholson Blacksburg Randy Moser Ritchie Ridall Jackie Scialabba Syngenta Crop Protection, Inc. Four Seasons Produce Co. Accugenix, Inc. Greensboro Ephrata Fairfax

NORTH DAKOTA TENNESSEE WISCONSIN Lilian Nan Goh Mark Barbour Nancy A. Kexel North Dakota State University Centrus International, Inc. Cherney Microbiological Services Fargo Kingsport Fish Creek

OCTOBER 2005 | FOOD PROTECTION TRENDS 783 UPDATES

Fisher Appointed New Ursinus College. Dr. Fisher is a pro- Jeffery Lucas Joins Corp- Executive Director of ILSI fessional member of the Institute of orate Technical Services North America Food Technologists and a member of Division of Silliker, Inc. Sigma Xi. R obert W. Fisher, Ph.D., has been S illiker, Inc. has announced the appointed executive director Jenny Scott Named Vice appointment of Jeffery L. Lucas as of the North American branch of the a technical director at its corporate International Life Sciences (ILSI North President of Food Safety headquarters in Homewood, IL. In America). In this capacity, Dr. Fisher Programs for Food his new role, Mr. Lucas will provide will work closely with ILS] North Products Association auditing, consulting and training America members, trustees, science services to clients of the food testing enny Scott has been named vice advisors, and staff to enhance the and consulting company. president of food safety programs organization’s programs and the A member of the Silliker organi- or the Food Products Association impact of its scientific output. zation since 1997,Mr. Lucas most (FPA). In her new position, she will Dr. Fisher, who joined the ILS! recently served as laboratory direct the Association's food safety director of its Grand Prairie, TX North America on August 15, brings activities on issues including food testing facility. A graduate of Auburn a strong combination of scientific inspections, HACCP and crisis man- University with a bachelor’s degree expertise and business skills to his agement. “This appointment will in animal and dairy science, Mr. Lucas position. Most recently, he spent four strengthen our ability to provide possesses over two decades of years at John I. Haas, Inc., where he optimum support for our members diverse experience in the meat, served as a corporate officer, senior while enhancing our position as the poultry, and food testing industries. vice president of new business premier science-based food trade He is currently pursuing a master’s development and technology, and association,” said Dr. Craig Henry, degree in agriculture from Texas A&M president of BetaTec Products, Inc. FPA’s senior vice president of University. Previously, Dr. Fisher spent 19 scientific and regulatory affairs and years at Campbell Soup Company chief science officer. Since she joined Judy Black Named where he began his career in product FPA’s staff in 1980, Ms. Scott has been Technical Director of and technology development. He actively involved in the Association’s The Steritech Group, Inc. ultimately moved up to vice president food safety activities on issues includ- of research and development and ing microbiology, food inspections, udy Black, a pest management became part of the executive man- HACCP and crisis management. expert with nearly 20 years of agement team and Campbell’s senior Ms. Scott previously served as experience, has been named technical leadership team. Dr. Fisher has led director of the pest prevention FPA’s senior director of food safety teams and businesses in Australia, division of The Steritech Group, Inc. programs. She is a member of the Canada, Germany, Hong Kong, and An | |-year veteran of the company, National Advisory Committee on the United Kingdom and so brings Ms. Black has long been a proponent Microbiological Criteria for Food, important insights on the internat- of Steritech’s innovative EcoSensitive® where she was recently re-appointed ional environment to the role of pest prevention system and is a well- to a second term. She has published executive director. known advocate for the structural In addition to Dr. Fisher's numerous research papers and book pest management industry. industry experience, he has been a chapters in the areas of microbial Ms. Black will provide direction visiting lecturer at both Rutgers and food safety and food processing. She and oversight for the company’s tech- Temple Universities and he continues also is active in professional associ- nical committee, which plays a critical to hold an adjunct faculty position at ations such as the American Society role in the research, development and Camden County College, Blackwood, for Microbiology, the Institute of Food implementation of new technologies Nj, where he lectures on nutrition. Technologists and the International in the company. She will also continue He received a Ph.D., M. Phil.,and M.S. Association for Food Protection, to represent Steritech in the industry in food science from Rutgers Univ- where she was president in 2000- through her work with various comm- ersity and a B.S. in biology from 2001. ittees and associations. UPDATES

Ms. Black began her career in Security Council as the director of marketing for Pemstar Corporation. pest management with Terminix Inter- food, agriculture, and water security. Previously, he spent 27 years with national before joining Steritech in In this role, he was responsible for Agilent Technologies/Hewlett-Packard 1994. She swiftly moved through the planning, developing, formulating, eva- in a variety of sales and channel service ranks in Steritech to become luating, and advising presidential-led management roles. the regional technical manager for the programs related to bio-defense of Mid-Atlantic region in 1995. In the agriculture, food and water systems. FKI Logistex® Appoints spring of 2000, Ms. Black relocated to Dr. Mann was instrumental in the Ed Zahler as Director Colorado where she served a dual development and drafting of Home- of Projects and Gary role as regional technical manager land Security Presidential Directive-9 for the firm’s Pacific region and oper- Savarese as Project “Defense of United States Agriculture Manager ations manager for its Pacific North- and Food” signed by the President in west branch. She was promoted to January of 2004. KI Logistex® has appointed Ed general manager a year later. Prior to his White House service, | Zahler as director of projects A board-certified entomologist Dr. Mann was a special assistant to for its Atlanta regional office. He will and member of Pi Chi Omega, the the Secretary of Agriculture where he now manage the project team national fraternal pest management focused on coordinating the Depart- responsible for integrated system organization, Ms. Black earned a ment’s role in Homeland Security sales featuring FKI Logistex hybrid master’s of science degree in ento- following the events of September aisle-changing cranes. mology and a bachelor’s degree in 1th. Dr. Mann has also practiced A company veteran with 30 agriculture with an emphasis in as a Clinical veterinarian, served as a years of material handling automation environmental protection, both from professional staff member to the US experience at FKI Logistex, Mr. Zahler West Virginia University. In addition, House of Representatives Committee has held a variety of engineering she is credendialed by NEHA as a on Agriculture and as executive dir- and project management staff and certified food safety professional. ector of the Association of American management positions with the Veterinary Medical Colleges. company since his hire in 1974. He Johanns Announces Dr. Mann studied microbiology brings a broad range of systems Appointment of Dr. Curt at Montana State University and the integration expertise to his new post, Mann as Deputy Under University of Wyoming. He received which is effective immediately. Mr. Secretary for Food Safety his veterinarian degree from Kansas Zahler holds a bachelor of aerospace State University and has practiced as engineering from the Georgia griculture Secretary Mike a large and small animal clinical Institute of Technology. Johanns has announced the veterinarian. Gary Savarese was also appointment of Dr. Curt J. Mann to appointed as project manager in the serve as Deputy Under Secretary for Key Technology Hires John Northeast regional office. An indus- Food Safety. “Curt Mann brings a Boutsikaris as Senior Vice try veteran with 25 years of material wealth of experience, knowledge and handling and packaging experience, dedication to food security, food President of Sales and Mr. Savarese will specialize in pallet- safety and bio-defense that will assist Marketing izing and conveyor systems for the our efforts to protect the public Ko Technology, Inc. announces the food and beverage industry. health from contamination of meat, appointment of John Boutsikaris Mr. Savarese’s professional exper- poultry and egg products,” said as senior vice president of sales and ience includes several years as a Johanns.““We are glad to welcome marketing. Mr. Boutsikaris is respons- material handling consultant and as him back to USDA to serve in this ible for leading sales and marketing a project engineer for Mott’s, as well important role and continue our activities for Key's automated inspect- as 19 years as a senior engineer for commitment to safeguarding the ion, specialized conveying and product Best Foods, now a part of Unilever. public health.” preparation systems. He holds a bachelor of engineering, Dr. Mann began his new duties Mr. Boutsikaris brings more than mechanical engineering from the at USDA August 22nd. Previously 30 years of sales and marketing Stevens Institute of Technology and a he served with the biological and experience to his position at Key. master’s in business administration in chemical defense policy directorate Most recently, he was executive vice marketing from Fairleigh Dickinson of the White House Homeland president of worldwide sales and University.

OCTOBER 2005 | FOOD PROTECTION TRENDS 785 FC MUL

USDA, FDA, DHS and aging a closer working relationship Symposium for Agrosecurity in FBI Join States and with our partners in federal and Kansas City, MO. Additional infor- state government, as well as the mation about agrosecurity can be Private Industry to private sector to make the nation’s found on USDA’s Web site at http:// Protect Nation’s Food food even safer,” said FDA Com- www.usda.gov/homelandsecurity; and Agriculture Supply missioner Dr. Lester Crawford. the FDA Web site at www.fda.gov/ from Agroterrorism “This partnership brings together oc/opacom/hottopics/bioterrorism. all of the organizations that have html; and the DHS Web site at he US Department of the best knowledge and abilities in www.dhs.gov/dhspublic/display? Agriculture (USDA), safeguarding the food we eat start- theme=43&content=3802. Department of Health and ing from the farm all the way to our Human Services’ Food and Drug kitchen tables.” Study Reveals a Way Administration (FDA), Department Over the next year, teams of Disease Bacteria Sense of Homeland Security (DHS) and federal and state officials will travel the Federal Bureau of Investigation to all 50 states to meet with all Antimicrobials and (FBI) have announced a new sectors of the food chain. Together, Initiate a Counter- collaboration with states and private the federal, state and private Defense industry to protect the nation’s industry partners will discuss food supply from terrorist threats. security issues from farm-to-table any living things, from fruit “Ensuring the safety of our nation’s and consider ways to better protect flies to people, naturally food supply is a top priority for our food supply. “We are pleased produce disease-fighting President Bush and USDA,” said to participate in this important chemicals, called antimicrobial Agriculture Secretary Mike Johanns. initiative to enhance the overall peptides, to kill harmful bacteria. “This partnership demonstrates our security of our nation’s food and In a counter move, some disease- commitment as government and the agricultural infrastructure,” said causing bacteria have evolved private sector work together to Robert Stephan, assistant secretary microbial detectors. The bacteria protect our agricultural commodi- for infrastructure protection, US sense the presence of antimicrobial ties from terrorism. We look Department of Homeland Security. peptides as a warning signal. The forward to working with our “The health of our citizens and our alarm sets off a reaction inside the partners.” economy depend on our ability to bacteria to avoid destruction. The Strategic Partnership conduct assessments, validate field University of Washington (UW) Program Agroterrorism (SPPA) information and provide guidance and McGill researchers have Initiative supports President Bush’s that can be shared with our federal, revealed a molecular mechanism requirements directing the govern- state and local, tribal as well as whereby bacteria can recognize tiny ment to work closely with states private sector partners.” antimicrobial peptide molecules, then respond by becoming more and industry to secure the nation’s These visits will help the federal virulent. Their studies were done food supply. Announced at the Food partners better consider how states on the bacterium Salmonella Typhim- and Agriculture Sector Coordinating and industry can protect the food urium. The findings were published Council meeting, four pilot visits supply, gain more information about in the Aug. 12 edition of the journal will be conducted in September the food industry’s protection needs Cell. and October. The purpose of these and assist government and private Salmonella Typhimurium can visits is to assess and identify industry in refining its efforts contaminate meats such as beef, vulnerabilities in the agriculture and including research and development pork, and chicken, as well as cereals food sectors. goals. This effort is the second and other foods, and cause severe “As one of the lead federal major joint initiative for the federal intestinal illness. Certain strains of agencies charged with protecting partners. In May 2005, FBI, with the the bacteria are difficult to treat, and our nation’s food supply, the FDA support of DHS, USDA and FDA are behind the increase of salmonel- fully supports this initiative encour- hosted the first ever International losis in people. Some food science

786 FOOD PROTECTION TRENDS | OCTOBER 2005 institutes anticipate that virulent Schneider, a UW undergraduate of correct hot holding procedures strains of Salmonella will become majoring in mathematics and bio- for food. 92% knew that the current more common throughout the food chemistry; Uhn Soo Cho, a graduate minimum temperature recommen- chain. Learning how this sometimes studenty in biological structure; Dr. dation for food held in the bain deadly organism fights back against Wenging Xu, assistant professor marie was 63°C and 74% checked the immune system may lead to of biological structure; Dr. Rachel the temperature of food. The treatments that get around bacterial Klevit, professor of biochemistry; majority of kitchen managers (97%) resistance. Work in this area may and Dr. Herve Le Moual on the knew the recommended chill also suggest ways other disease- McGill Faculty of Dentistry. Grants storage temperature and 92% causing gram-negative bacteria from the National Institute of reported having a thermometer in maintain a stronghold in the midst Allergy and Infectious Diseases the refrigerator. A temperature of the body’s attempts to get rid of and from the Canadian Institutes of survey of refrigerators showed that them. Health Research funded the study. they were operating within the Strangely enough, the same recommended temperature range. molecules that the body sends out Study Reveals Good Food delivery inspection systems to help destroy Salmonella inadvert- Level of Food Hygiene varied considerably, however. Only ently launch bacterial defenses. It is Knowledge and Pract- 42% of kitchen managers reported as if missles armed, rather than that every delivery was checked. demolished, the target. The body’s ices in Restaurants: But Food delivery inspections should be antimicrobial peptides bind to an Cautions with Room comprehensive and include inspec- enzyme, PhoQ, which acts as a for Improvement tion of vehicles, personnel, “best watchtower and interceptor near before” and “use by” dates, packag- the surface of bacterial cell mem- he results of a new study ing and temperature of the product. branes. The peptide binding acti- titled, “Food Safety Know- Visual inspection and experi- ledge, Microbiology and vates PhoQ, which sets off a cascade ence was used in the majority of of signals. The signals turn on a large Refrigeration Temperatures in restaurants to check that meat was set of bacterial genes. Some of the Restaurant Kitchens in the Island of adequately cooked. Less than half Ireland” found that, in general, food genes are responsible for products of restaurants (40%) reported using that fortify the bacterial cell surface handling practices in the restaurants a temperature probe. The use of were good. The research was com- and protect the bacteria from being a temperature probe should be killed, missioned by safefood, the Food used in restaurants for checking The research was done in the Safety Promotion Board, and that specific meats and poultry are UW laboratory of Dr. Samuel conducted in 2002 by Teagasc and properly cooked. Miller, professor of microbiology the University of Ulster. It involved The study indicates that and of medicine, Division of Infec- a total of 200 restaurants through- restaurants are implementing tious Diseases. The Miller Lab out the island of Ireland. In general, systems for the provision of safe explores the molecular aspects of food handling practices in the food. The study highlighted that bacteria-induced illness, and how restaurants were good. There were disease-causing bacteria interact some deficiencies observed and there is a good level of knowledge with cells in the host they have areas where improvements could of food safety issues among restau- infected, and adapt to environments be made were identified. The most rant staff and good practices inside the body, such as the airway. frequent shortcomings were the generally prevail. The findings will The lead author of the Aug.12 potential for cross contamination enable proprietors, trainers and Cell article was Dr. Martin Bader, a with dishcloths, inadequate systems inspectors to target their resources UW senior fellow in microbiology for inspection of deliveries and at areas where practice still needs and genome sciences. The research some structural and physical hygiene to be improved. team, under the direction of Miller, deficiencies. Thomas Quigley, director included Dr. Sarah Sanowar of the Almost all of the establishments science and technical, safefood said, Department of Microbiology and surveyed (99%) had a designated “In a recent population-based study, Immunology at McGill University; handwashing sink(s) with hot water over 70% of respondents suspected Dr. Margaret Daley, a UW senior and soap. Among kitchen managers food consumed from restaurants, fellow in biochemistry; Anna there was a high level of knowledge cafés, takeaways, canteens and pubs

OCTOBER 2005 | FOOD PROTECTION TRENDS 787 as the reason for their illness, so we ion campaign in English and Spanish food entering the United States. The would urge the catering industry to features a new comprehensive Web program will be implemented by the be vigilant about food safety in the site (http://www.cfsan.fda.gov/ new JohnsonDiversey International kitchen and comply with the rele- pregnancy.html) and an educator’s Food Safety Initiative announced at vant legislation. Practical measures kit for healthcare professionals the annual conference of the like the use of disposable dishcloths designed to educate pregnant and International Association for Food and the implementation of HACCP soon-to-be pregnant women about Protection. “Even though food systems will go a long way to allev- the food safety risks of Listeria safety awareness has increased iate the burden of acute gastro- monocytogenes, methylmercury, and around the world, we continue to enteritis in Ireland.” toxoplasma. hear news of disease outbreaks and Declan Bolton, senior research The easily-navigated Web site contaminated food,” said Dr. Robert officer, Teagasc said, “In analyzing offers food safety information for E. Brackett, director of the US Food the findings, we have compiled a women before, during, and after and Drug Administration’s Center number of key recommendations pregnancy, including timely, seasonal for Food Safety and Applied Nutr- which, if followed, will lead to articles on food safety and heaith ition (CFSAN). “Producers and considerable improvements in food tips. The site also offers women’s manufactures recognize that food safety knowledge and practices in health educators and medical pro- safety is a crucial issue and critical restaurant kitchens. These recom- fessionals an educational online tool to promoting international trade as mendations have been set out as a kit with: Downloadable Educator’s food export, particularly to the US, guideline to the food service sector Resource Guide; Downloadable has dramatically increased. We must and are available from Teagasc.” PowerPoint presentation; Down- do all we can to ensure food safety.” A second report which was loadable and printable handouts, The US imports more than 12 undertaken to examine the level of poster, and flyer, and Video Links to percent or $58 billion in food from knowledge about food safety and other FDA and CDC sites on folic outside its borders. More than 85 food hygiene amongst over |,000 acid, food safety, baby food prepara- percent of all fresh and frozen householders on the island of tion and storage, etc. In addition to seafood consumed in the US is Ireland was also officially released. addressing the food safety risks of imported and will rise to more than Interestingly, this study revealed Listeria, methylmercury, and toxo- 90 percent in 2005. South and that householders who claimed that plasma, the kits also provide infor- Central America exports to the US they, or a member of their family mation for expecting mothers on more than 8 million tons, about 20 had suffered food poisoning in the basic preventive steps known as: percent of all fruits and vegetables. previous 12 months, had higher Clean, Separate, Cook, and Chill, to “With food exportation occurring bacterial counts and incidence of reduce the spread of potentially around the globe, improving food pathogens in their refrigerators. harmful germs. This approach is safety from the beginning of the Full copies of both reports are based on the premise that educating supply chain is critical,” said Dr. available on www.safefoodonline. pregnant and soon-to-be pregnant David Lineback, director of JIFSAN. com. women about safe food selection, “The most effective way to protect storage, preparation, and cleanliness food and avoid importation of FDA Launches New can reduce the opportunity for contaminated food is to educate Education Campaign: foodborne illness to occur. food providers about the best Food Safety for Moms- practices for safe-food handling JIFSAN Announces right in their own countries.” to-Be New Initiative for By establishing the Johnson- s part of the US Food and Training Food Safety Diversey International Food Safety Drug Administration’s Initiative, JIFSAN will expand its (FDA’s) ongoing commit- in Exporting Nations current food-safety training program ment to educate expectant mothers he Joint Institute for Food in countries exporting food to the about the potential risks of food- Safety and Applied Nutri- US. Training sessions will target borne illness, the agency is launching tion (JIFSAN) of the Univ- trainers who will in turn train food a new bi-lingual public health edu- ersity of Maryland has unveiled a producers, exporters and regula- cation campaign entitled Food Safety new food safety training program tors, as well as academics and for Moms-to-Be. This broad educat- designed to improve the quality of educators. A ground-breaking

788 | OCTOBER 2005 training program is being developed “If resistance is tied to this serotypes would be likely. In that for the seafood industry and will genomic island in an organism, event, Gaul said, careful eradication be held in Asia next year. “This there’s a greater chance it will be of Salmonella and removal of initiative will create a linkage passed to other organisms,” said pressure from antibiotics for awhile between JIFSAN and the food D.L. (Hank) Harris, an ISU animal should remove the multidrug- industry promoting best practices science professor. “Detecting it in resistant bacteria. in food safety in participating foreign pigs has been a concern in various A longer-term phase of the countries,” said Serban Teodoresco, countries.” Harris and assistant research would compare the swine director of JohnsonDiversey Con- scientist Stephen Gaul are zeroing in herds that use antibiotics in their sulting. “The result will be better on DT-104, a serotype of Salmonella animal feed against those not using coordination and more effective known to have a particular genomic the antibiotics and test them to see food safety practices in exporting island that contains the gene clust- if any genomic islands are present countries.” ers that are resistant to antibiotics. among Salmonella. Studies would also aim to determine what limits JDIFSI is designed to identify Harris and Gaul want to know if there should be on using antibiotics and train local trainers in the food other Salmonella serotypes — groups in animal feed as a growth pro- industry in exporting countries. of closely related microorganisms — moter. “As an example, if the cost Using the knowledge and materials have that same genomic island. of using antibiotics in feed is more provided in food protection and “Thus far, we’re finding that they than the additional price of the don’t,” Harris said. “So it all goes safe handling, trainers will go on to weight gain from the antibiotics, back to the issue of drugs in animal train agricultural and aquacultural antibiotics should not be used, sort feeds. The growing dogma is that by workers, food processors, export- of an economic threshold,” Gaul using drugs in animal feeds, we’re ers, regulators, educators and more. said. JDIFSI brings together three key going to increase the chances of components of the food-safety having DT-104-type organisms with this genomic island. That’s one New Bacteria equation — science, regulation, and Screening Technique application. Science and regulation theory, but there hasn’t been much substantiation of that.” Gaul has are represented by JIFSAN (a part- May Aid Food Safety gene probes set up to investigate nership between the University of n work that has implications whether the troublesome genomic Maryland and the US Food and for the food safety industry, island is present in Salmonella Drug Administration). scientists, and environmental isolates that are resistant to multiple and public health agencies, Univer- drugs. One angle to beware, Harris sity of Massachusetts Amherst ISU Seeks to Head Off noted, is that there are other researchers have developed a mole- Salmonella’s Multiple microorganisms that appear to cular-based method that distin- match DT-104’s level of resistance Resistance guishes live bacterial cells from to antibiotics, “but we just don’t f it wasn’t already enough that dead ones. The study was published know if they have this nasty pork producers must contend online June | in the Journal of Micro- genomic island in them or not.” with Salmonella contamination, biological Methods. DT-104 is a problem in its own Developed by microbiologist it turns out that the problem is a bit right. The Centers for Disease deeper. Antibiotics can be useful in Robert Levin, food science, and Control said it has emerged during doctoral student Shishan Wang, the fighting the prevalence of Salmonella the last decade as a global health new method adds a level of specific- in swine, but the microorganism problem because of its association ity to DNA detection and could be can find ways to resist. That’s the with animal and human disease. applied to a suite of pathogens, situation when Salmonella congre- Multidrug-resistant strains of DT- perhaps preventing massive recalls gate in clusters known as genomic 104 were first identified in exotic of meat carrying E. coli, or enhancing islands that become resistant to birds and have since spread to tests that check for contaminants in multiple drugs. Food Safety Con- poultry, pigs and sheep. drinking water. sortium researchers at lowa State If the genomic island is found “You aren’t only protecting the University are exploring ways to in other serotypes during ISU’s consumer with such tests, you could detect the problem so it can be research, testing will need to save thousands of dollars,” says removed. determine if its spread to more Levin. The research is supported by

OCTOBER 2005 | FOOD PROTECTION TRENDS 789 a special seafood safety grant from during PCR. Only DNA from live Using DNA microarrays to the US Department of Agriculture. cells will be copied, alerting the analyze the results of “experimental The new method takes advan- testers to the presence of living evolution,” the scientists tracked tage of a technique called poly- bacteria. Salmonella in real time over 6,750 merase chain reaction (PCR), which “Once you’ve determined the generations to make the first scientists use to make lots of copies optimum concentrations of EMA estimation of the rate of gene loss of a small, specific stretch of DNA. you can completely inhibit amplifica- for any bacterium. Project leader PCR generates large quantities of tion of DNA from dead cells,” says Professor Dan Andersson says, DNA from tiny samples, and is used Levin. The scientists have worked widely by scientists studying every- “Nearly one quarter of the bact- out the protocols for testing for thing from birds to humans to eria’s genes could be lost in only V. vulnificus, and with minor adjust- bacteria. 50,000 years. This was a surprise ments the method could be applied Levin and Wang have used PCR to us as it had been thought this to other disease-causing critters. to screen seafood for the DNA of process would take many millions “This could take PCR one giant step Vibrio vulnificus, a disease-causing of years.” forward,” says Levin. bacterium from the same family as In separate research, Professor those that cause cholera. But PCR Hinton of IFR and Professor John just copies the designated DNA, it Secrets of Successful Ladbury of UCL (University College doesn’t indicate whether the DNA Pathogen Revealed London) investigated the response came from a cell that was dead or of Salmonella to body temperature. wo groups of scientists alive, critical information when This had not been studied before. testing food or water for organisms have uncovered key secrets “Bacteria are efficient organ- that make people sick. The first step of success of a major patho- isms,” says Professor Hinton. “We of PCR is heating the sample that gen responsible for recent food found that at low temperatures contains the DNA of interest. At poisoning outbreaks. The ability of Salmonella switches off genes the right temperature, the two Salmonella bacteria to act quickly, required for infection and switches strands that make up a DNA both on an evolutionary timescale them on once inside a warm animal molecule separate, and only then and during the early minutes of body. It does not want to expend can they be copied. But Levin and infection, has been investigated in Wang weren't interested in copying detail for the first time. This month energy needlessly when waiting to all the V. vulnificus DNA in their more than |,700 cases of Salmonella be eaten on a lettuce leaf.” The sample, just the DNA from bacteria food poisoning from chicken were team discovered the thermal switch, that were alive. reported in Spain and earlier out- a protein called H-NS, and found So the researchers treated their breaks in Europe have been linked that it allows 532 genes to be bacteria samples with ethidium bro- to lettuce and eggs. “For bacteria to activated within minutes. These mide monoazide (EMA), a chemical do well, they have to react very fast, genes code for functions essential that winds its way in between the and we have shown Salmonella to be for infection such as the ability to strands and building blocks of a remarkably dynamic,” says Professor swim and to infect gut cells. Profes- DNA molecule. EMA will insert Jay Hinton of the UK’s Institute of sor Ladbury believes that as the itself into any DNA it finds, but it Food Research (IFR). temperature rises, the protein can’t get through the cell mem- In a study published by IFR structure which compacts Salmonella branes of healthy, living bacteria. and Sweden’s Uppsala University, DNA changes shape, allowing gene However, EMA can easily get to the scientists found that Salmonella can expression to start. DNA of a dead or dying bacterium “These findings help to explain with a damaged cell membrane. evolve at a surprisingly rapid rate by the success of this pathogen in After dosing the bacteria with jettisoning superfluous DNA. EMA, the researchers zapped their One-hundred million years ago infecting so many different species samples with high-intensity visible Salmonella evolved from E. coli bact- of animals and reptiles, as well as light causing the EMA to form eria that lived freely in the environ- man,” says Professor Hinton. strong, cross-linking bonds with the ment. Salmonella developed the Salmonella kills about | million DNA it’s tangled up in. These bonds ability to parasitize animals by losing people worldwide every year, and prevent the DNA molecules from many genes and gaining new ones now kills more people in the West separating, so they can’t be copied from other bacteria. than any other foodborne pathogen.

790 FOOD PROTECTION TRENDS | OCTOBER 2005 Study Highlights microbial agents. Most participants hands, then rub them together for Effectiveness of Alcohol believed regular hand soaps were 20 seconds to disperse the alcohol not as effective as antibacterial gel evenly on the hands and wrists Gel Sanitizers soaps in reducing bacteria on hands. and to allow the alcohol gel to dry. andwashing research Researchers also found that regular While bacterial reductions were recently completed in liquid hand soaps currently have seen using all three hand cleansers, the Department of Food little shelf space on supermarket significantly greater reductions Science and Human Nutrition at shelves. (P<0.05) were seen using the Colorado State University surveyed Hand-washing Experiment: alcohol sanitizing gel than the two Liquid hand soap, antibacterial liquid public beliefs about available hand liquid hand soaps. The liquid hand hand soap and an alcohol-gel saniti- cleansers and their effectiveness in soap and antibacterial hand soap did zer were evaluated for their effect- reducing bacteria from hands. In not differ in their effectiveness in iveness in reducing live bacteria addition, a hand-washing experiment reducing bacterial counts (P>0.05). on hands using a 20-second hand- was conducted to determine the Consumers are not well washing procedure. Participants effectiveness of three different hand informed about the use and efficacy (n= 90) were given step-by-step cleansers commonly used in the of hand soaps and are not aware instructions on how to wash their home. that they may be able to reduce hands in the study. To better hand bacteria as effectively with Consumer Behavior Study: illustrate differences between the plain soap and water as with anti- A 6-item behavioral questionnaire three hand agents used, participants bacterial soap. Under the conditions was presented to 100 participants were instructed to pat-dry their to determine the rationale and hands with a paper towel rather of this study, the alcohol gel was knowledge consumers use when than use a rubbing action which more effective than either the anti- selecting specific hand soaps for the might cause further mechanical bacterial or regular hand cleansers home. Consumer responses showed loosening of bacteria. The alcohol in destroying bacteria; however, this an overwhelming endorsement for gel stations were set up in a similar product must be used on debris- the use of antibacterial soaps in manner as the hand soap stations, free hands. All three products used the home with little awareness but water was not used to wet or in this study reduced live bacteria or understanding of the value of rinse hands. Participants were told on hands, which is the goal of a alcohol gel hand sanitizers as anti- to put the alcohol gel on their successful hand hygiene regime.

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OCTOBER 2005 | FOOD PROTECTION TRENDS 791 duced by Listeria species. A brown or “BAX® systems are already at black color after 30 hours at 37°C work in labs around the globe, pro- indicates a presumptive positive test viding the best science-based tool for for Listeria spp. The PDX-LIB media detecting microbial threats to the food has recently earned AOAC approval. supply,” said Kevin Huttman, president Compared to UVM and BLEB, the of DuPont Qualicon.“As the interna- new PDB-LIB provides equivalent or tional community strives to reduce superior recovery and faster detec- Campylobacter all along the food chain, tion as low as 10—50 heat injured List- the BAX® system will be an integral eria monocytogenes organisms per mL part of the solution.” Campylobacter Hardy Diagnostics within 24 to 30 hours of incubation. are commonly found in the intestinal This testing method is 98% sensitive tracts of animals and some humans PDX-LIB Listeria: The and 99% specific, and provides com- without causing symptoms of disease. Easiest Listeria Test parable results to the USDA methods. Infection occurs when people eat un- Available from Hardy The PDX-LIB can be used as an eco- der-cooked meat or poultry, raw milk Diagnostics nomical pre-screen for environmen- or untreated water containing the live tal Listeria instead of performing ex- bacteria. Consuming as few as 500 Sieapaanily results are available for pensive PCR or other more compli- Campylobacter cells can cause illness. the most common Listeria spp. cated assays on every sample. A leading cause of gastroenteri- within 30 hours. Listeria Indicator Hardy Diagnostics tis in many countries, Campylobacter Broth (PDX-LIB) is intended to be 800.266.2222 are the most frequently isolated bac- used in the food processing environ- Santa Maria, CA teria from persons with diarrhea. An ment on food contact surfaces to de- www.hardydiagnostics.com estimated 2.4 million cases of food- tect the presence of Listeria species. borne infection from these bacteria Simply swab the surface, add the Liseria DuPont Qualicon New occur annually in the United States. Indicator Broth to the sample and in- BAX System Assay Helps Although fatalities are rare, serious cubate. No complicated sub-culturing, Reduce Public Health Risk complications of Campylobacteriosis can include reactive arthritis and or specimen transfers required, thus Associated with Campylo- reducing any chance of cross contami- Guillan-Barré syndrome, an unusual bacter nation. type of paralysis. Food processing A color change from yellow to a. Qualicon has released a companies around the world rely on brown or black is considered pre- new BAX” system assay for the BAX® system to detect pathogens sumptive positive. The Listeria Indica- poultry rinses that detects both or other organisms in raw ingredients, tor Broth contains a patented formula Campylobacter jejuni and Campylobacter finished products and environmental of antibiotics, growth enhancers coli, the strains most frequently impli- samples. The automated system uses and color-changing compounds. The cated in human illness. Traditional leading-edge technology, including antibiotics function synergistically to methods for detecting Campylobacter polymerase chain reaction (PCR) as- inhibit most non-Listeria microorgan- in meat and poultry are labor inten- says, tableted reagents and optimized isms. Growth enhancers provide re- sive, requiring about five days to media, to detect Salmonella, Listeria covery nutrients to support the determine results. By contrast, the monocytogenes, Listeria species, E. coli growth of sublethally injured Listeria. automated BAX® system can detect O157:H7 and Enterobacter sakazakii. Indicator compounds will turn the as few as 10 cells of Campylobacter in With certifications and regulatory broth from yellow to black by utiliz- a 30 ml sample after just 24 hours approvals in the Americas, Asia and ing the B-glucosidase enzyme pro- enrichment. Europe, the BAX® system is recog-

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.

792 FOOD PROTECTION TRENDS | OCTOBER 2005 DUSTRY PRODUCTS

nized globally as the most advanced try leaders. Other products in devel- Eco-Wipe FCS is cost effective, pathogen testing system available to opment include Staphylococcus aureus convenient and easy to use — only food companies. and Escherichia coli. pennies per use, and no mixing, mea- DuPont Qualicon MicroPhage, Inc. suring or rinsing is required. 800.863.6842 303.339.1410 Ecolab Inc. Wilmington, DE Longmont, CO 651.293.2549 www.qualicon.com www.microphage.com St. Paul, MN www.ecolab.com MicroPhage Demonstrates Ecolab Launces Eco-Wipe™ Its New Platform for Rapid FCS Single Use, Sanitizing Grace Vydac’s Venture” Detection of Salmonella sp. Wipe for Food Contact Line: New Silica-based Surfaces Immunoaffinity Columns M icroPhage, Inc.announces its Sal- for Selective Sample monella sp. demonstration plat- FE colab Inc. has announced the avail- Preparation of Food form. The company’s technology of ability of Eco-Wipe™ FCS, an EPA- Samples Prior to Analysis bacteriophage amplification which al- registered, pre-moistened, single use, lows for reduced incubation times to sanitizing wipe for use on hard, non- of Food Quality achieve high concentrations of surro- porous food contact surfaces in the S ample preparation procedures for gate signal, reducing the amount of dairy, food and beverage processing the analysis of minor contaminants time required for sample incubation. industries. in extracts from food samples are The Salmonella assay has to date Eco-Wipe FCS has proven 99. generally laborious and often involve been demonstrated to detect !0 CFU/ 999% effective against Staphylo- several steps prior to analysis. For this 25 g food samples in 6 hours using a coccus aureus (ATCC #6538), Escheri- reason, sample preparation by immun- simple immunoassay detector, imply- chia coli (ATCC #11229), and Shigella oaffinity chromatography is recom- ing absolute detection (1 CFU/25 g) boydi (ATCC #9207) in 60 s with a mended. Immunoaffinity chromato- in less than 10 hours. These bacterio- consistent | 75 ppm sanitizing solution. graphy is recognized as a powerful phage, which drive specificity of the This product is an excellent choice for technique to quickly and selectively assay, have been shown to cover over sanitizing dry areas and areas of food isolate and concentrate minor analytes 96% of the Salmonella strains tested processing facilities where water use from complex mixtures. Its selectivity to date. Its current cross-reactivity is limited. It is moisture-controlled and is derived from the use of a suitable antibody immobilized on a solid phase is “in the single digits” reported quick drying. support. MicroPhage scientist Jon C. Rees, Ph.D. Eco-Wipe FCS is applicable to a When immunoaffinity chroma- “Eighty-three percent of surveyed wide range of uses, from food process- tography is combined with HPLC, the food plants have cited faster time to ing equipment surfaces, work stations selectivity of the analytical method is results as the improvement most de- and labs, to environmental surfaces. It enhanced, while run-time and use of sired. This plays well to MicroPhage’s is an excellent choice for spot sanitiz- disposables are reduced. By using delivering an amplified signal to ing of hard surface areas throughout wide-pore silica gel treated with parners’ detection platforms. We be- food processing plants. Grace's surface passivation technology lieve this could halve the current time “Eco-Wipe FCS represents a new as a support for the immobilization to results required by molecular and line of defense in the Ecolab food of the antibody, an immunoaffinity col- immunoassay methods, without incur- safety intervention program offered to umn was derived that can be coupled ring additional training or end user dairy, food and beverage processors. in-line with an analytical column.As a effort,” said marketing manger Scott A ready-to-use sanitizing wipe for result, fully automated sample prepa- Conlin. food contact surfaces provides our ration and analysis is feasible leading The company is currently in- customers with a versatile tool that to an increase in reproducibility, sen- volved in further improving its assay has a broad range of applications,” says sitivity and sample-throughout. while entertaining partnership licens- Tom Arata, vice president of market- Based on this principle, several ing offers from food protection indus- ing and antimicrobial development. | immunoaffinity columns have been

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OCTOBER 2005 | FOOD PROTECTION TRENDS 793 INDUSTRY PRODUCTS

produced and evaluated for rapid Anver soft-touch vacuum-cup Blox bait securely in the station, re- screening of food quality. The Venture” suspensions feature spring suspen- ducing the risk of accidential bait ex- line includes columns for the analysis sions made from stainless steel and a posure to children, pets and non-tar- of aflatoxins (B,, B,, G, and G,), wide variety of bellows-style vacuum get animals. As a monitoring station, chlorophenoxy acetic acid herbicides, suction cups for gently handling deli- it holds Trapper T-Rex Rat Snap Trap phenylurea herbicides, organophos- cate loads with minimal force. Com- which captures rats as they enter the phorus pesticides and vinclozolin fun- pensating for variations in object station. gicide in food matrices. In addition to height, these spring-loaded suspen- Equipped with many features of general performance characteristics, sions cups absorb shock and provide Bell’s Protecta bait station line, easy- to-use Sidekick opens to the side for these immunoaffinity columns have constant pickup pressure for optimum fast, convenient servicing, even when been validated for stability and can be load control. utilized for as many as 200 analyses. the station is secured. Its interior cor- Available in 10 sizes from 1.14" H Grace Vydac ners are rounded for easy cleaning. to 6.61" L with 0.20" to 2.8" travel, 760.244.6107 And, a build-in card slot holds the Anver soft-touch vacuum cup suspen- Hesperia, CA Protecta service card. sions can be supplied in non-rotating www.vydac.com As added security, Sidekick was versions for handling loads that must designed with multiple options for retain their orientation. Suitable for a securing the station: a textured base wide range of automation systems and lets technicians glue the station to a packaging machinery, they can be patio block or floor with construction equipped with snap-on fittings and adhesive; two pre-drilled holes along round or rectangular suction cups. the runway wall accomodate a chain, Anver Corporation U-bolt or other locking device to an- 800.654.3500 chor the station to a pole, fencepost, Hudson, MA or pipe; and a depressed circular in- www.anver.com dent on the floor of the station makes it easy to stake it to the ground. Sidekicks locks when closed and Bell Laboratories’ New unlocks with the same two-prong key Protecta Sidekick Gives that unlocks Bell’s other Protecta Technicians an Economical tamper-resistant bait stations. On big Alternative to Non- jobs that require servicing many bait stations, this can be a real time saver. Tamper-resistant Bait Sidekick is constructed from an Stations Anver Corporation impact-resistant, injection-molded ell Laboratories’ new Protecta plastic that withstands temperature extremes. It measures 9 |/2 x 8 3/4 Sidekick Bait Station provides the Anver Corp. Vacuum Cup inches with a height of 4 1/2 inches, security of a tamper-resistant bait sta- Suspensions Gentle Touch ideal for fitting into tight baiting location with the economy of a Rodent Protects Delicate Loads tions. Yet, Sidekick can hold up to two Baiter. It is an economical way to up- pounds of bait, making it the perfect A full line of vacuum cup suspen- grade from a non-tamper-resistant to replacement to non-tamper-resistant sions and bellows-style suction a more durable tamper-resistant bait bait stations in the field. cups that are designed for “soft touch station. Bell Laboratories, Inc. handling” in pick-and-place automa- Sidekick functions as both a bait 608.241.0202 tion systems are available from Anver station and monitoring station. Its Madison, WI Corporation. vertical bait security rods hold Bell’s www.belllaboratories.com

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794 FOOD PROTECTION TRENDS | OCTOBER 2005 High-efficiency Non- belt, resulting in superior cross-belt Busgang, president and CEO of metallic True Volute Mag cooking conformity. This patented air Warnex. “Adding new tests to our Drive Pumps Handle Tough handling design lets the Cyclone go portfolio is an important aspect of our Applications beyond the standard 40 inch belt limit. growth strategy as it allows us to both It’s available in higher volume widths leverage our existing installed base to | waki America Inc. MX Pumps have of 60”, 80” and up to 100”. drive additional reagent revenue as been engineered to meet the most The ALKAR Cyclone is not lim- well as attract new customers with a severe applications of the industrial ited by the conventional design of im- more comprehensive food safety so- market. MX pumps are the first in- pingement ovens — narrow belt widths, lution.” jected molded resin magnet drive low throughput and uneven tempera- Warnex’s Campylobacter test de- pump which uses a split volute pump tects three species of this pathogen, tures. Cyclone also offers advantages casing forming a vortex chamber. The which account for 99% of reported over spiral ovens, too, such as lower volute design limits the hydraulic loss Campylobacter illness cases. Contrary maintenance costs and better brown- in the pump casing increasing overall to traditional testing methods for ing/color development and similar pump efficiencies. Campylobacter that require 5 to 7 days, production rates. MX is also designed for tough this test determines the presence of The simple design makes the applications. MX front casings incor- this pathogen within 48 hours. Warnex ALKAR Cyclone easier to clean. No porate reinforcement ribs extending is currently completing the develop- plenums or duct work above or be- from the periphery of the casing to ment of a quantitative test that low the belt to remove for cleaning. the suction nozzle reducing potential will determine the amount of Campylo- A built-in belt washer and CIP system for deflection of front casing from pip- bacter present in a sample. The com- make cleaning fast and trouble-free. ing misalignment. Ribs are also used pany intends to start commercializing on the rear casing resulting in en- Alkar-RapidPak, Inc. this test during the first quarter of hanced pressure retaining capability. 608.592.3211 2006, making it the first quantitative MX pumps are highly recom- Lodi, WI PCR test on the food testing market. mended for use in various production www.rapidpak.com Warnex’s new 24-hour Listeria processes such as filtering, spraying, spp. test for environmental samples washing, plating, etching and scrubber Warnex Launches Two has three innovations: (1) it is a test applications. Novel Tests for Campylo- for environmental swabs, (2) it has a Iwaki America Corporation bacter and 24-hour Listeria single enrichment step, thus simplify- 508.429.1440 ing the procedure, and (3) it provides arnex Inc. announced it is Holliston, MA results within 24 hours instead of 48 www.iwakiamerica.com launching two new tests for use with the Warnex”™ Rapid Patho- hours. A significant proportion of pathogen testing is used to monitor ALKAR Introduces the gen Detection System. The first test detects Campylobacter jejuni, C. coli and the environmental conditions of a food New Cyclone” Linear Belt C. lari in poultry rinses, and the sec- processing plant, by collecting swab Oven ond is a one-step 24-hour test for List- samples from processing equipment, he New Cyclone Linear Belt eria species in environmental samples. as well as from the walls, ceilings and Oven is an innovative engineer- The distribution of these tests will floors of the plant. For example, in the ing approach that combines the high- begin in September. “As Campylobacter dairy industry, 75% of pathogens tests performance cooking and browning of continues to emerge as a serious are performed on environmental conventional linear ovens with the pathogen threatening the safety of samples. high-volume capacity of spiral ovens. food, particularly poultry, and water, Warnex Diagnostics Inc. ALKAR engineers designed a cy- more companies are beginning to 888.988. 1888 clonic air circulation system to uni- screen for it as part of their regular Laval, Quebec, Canada formly sweep air across the conveyor quality assurance practices,” said Mark www.warnex.ca

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OCTOBER 2005 | COMING EVENTS -

OCTOBER 23, Communicating Food Safety: San Diego, CA. For more information, Literacy, Language & Numeracy call Robert Behling at 608.772.2992; 31-Nov. |, ICMSF Symposium on Issues, Guelph Food Technology, E-mail: [email protected]. Relating Microbiological Testing Guelph, Ontario, Canada. For more 25-27, 2006 International Poultry and Microbiological Criteria to information, contact Marlene Inglis at Expo, Georgia World Congress Cen- Public Health Goals, Gallaudet Uni- 519.821.1246; E-mail: [email protected]. ter, Atlanta, GA. For more information, versity, Kellogg Conference Center, 25, HACCP: A Management call 770.493.9401 or go to www. Washington, D.C. For more informa- Summary, GFTC, Guelph, Ontario, ipe06.org. tion, contact the ILS] Meetings Depart- Canada. For more information, con- ment at 202.659.0074 or go to tact Marlene Inglis at 519.821.1246; FEBRUARY www.ilsi.org under “Events”. E-mail: [email protected]. 8-9, Quality Milk Conference, Uni- NOVEMBER DECEMBER versity of Wisconsin-Madison, Madison, WI.For more information, contact Dr. 1-4, Food Safety/Sanitation 1-2, The Essentials of Food Safety Scott Rankin at 608.263.2008 or go & HACCP Workshop, Toronto, for Hotel Commercial Kitchens, to www. cdr.wisc.edu. Ontario, Canada. For more infor- Banquet Centers, Restaurants, and 20-23, 2nd International Confer- mation, call AIB at 785.537.4750 or go Lounges, Las Vegas, NV. For more in- ence on Microbial Risk Assess- to www.aibonline.org. formation, contact Jeanette Hugé at ment: Foodborne Hazards, The 1-4, ProcessScan, Eden Prairie, MN. 800.477.0778 ext. | 13; E-mail: jhuge@ Sofitel Wentworth Hotel, Sydney, For more information, call 952. asifood.com. Australia. For more information, call 974.9892; E-mail: info@fossnorth- 5-7, Microbiology and Engineering 61.2.8399.3996; E-mail: aifst@aifst. america.com. of Sterilization Processes, Univer- asn.au. 3-4, Food Risk & Security, St. Louis, sity of Minnesota, in King of Prussia, 26-March 3, International Meeting MO. For more information, contact PA. For more information, contact Ms. on Radiation Processing, Hilton Jeanette Hugé at 800.477.0778 ext. Ann Rath at 612.626.1278. Kuala Lumpur, Malaysia. For more infor- 1 13; E-mail: [email protected]. 9, Agro-Food Technologies: Oppor- mation, go to www.imrp2006.com. 8, British Columbia Food Protec- tunities and Barriers to Improving tion Association Annual Meeting, Health, Feringapark Hotel, Munich, MARCH Sheraton Guildford Hotel, Surrey, Germany. For more information, British Columbia. For more infor- E-mail [email protected]. 16-18, International Conference on Women and Infectious Diseases: mation, contact Terry Peters at 10-14, American Public Health 604.666.1080; E-mail: terry_peters@ Assciation 133rd Annual Meeting, Progress in Science and Action, telus.net. Philadelphia, PA. For more information, Atlanta Marriott Marquis Hotel, 9-11, Dairy Practices Council contact Lynn Schoen at 202.777.2479; Atlanta, GA. For more information, 2005 Annual Conference, Radisson E-mail: [email protected]. contact Sakina Jaffer at 404.371.5308; Lackawanna Station Hotel, Scranton, 12-14, Microbiology Il: Foodborne E-mail: smj! @cdc.com. PA. For more information, call 732. Pathogens, GFTC, Guelph, Ontario, 203.1947; E-mail: dairypc@dairypc. Canada. For more information, con- org. tact Marlene Inglis at 519.821.1246; 10-11, 2nd Symposium on Milk E-mail: [email protected]. Genomics & Human Health, 13-14, Infratec 1255/1265, Eden COPIA Center for Wine, Food and the Prairie, MN. For more information, call Arts, Napa, CA. For more information, 952.974.9892; E-mail: info@foss- contact Jennifer Giambroni at 415. northamerica.com. 254.4549; E-mail: [email protected]. AUGUST 13-16, 2006 11-12, Mexico Association for JANUARY Calgary, Alberta, Canada Food Protection Annual Meeting, Guadalajara, Jal., Mexico. For more 10-11, Milk Pasteurization & Pro- information, contact Alejandro Castillo cess Control School, University of JULY 8-11, 2007 at 979.845.3565; E-mail: a-castillo@ Wisconsin-Madison, Madison,WI. For Lake Buena Vista, Florida tamu.edu. more information, contact Dr. Scott 16, Ontario Food Protection Rankin at 608.263.2008 or go to Association Annual Fall Meeting, www.cdr.wisc.edu. AUGUST 3-6, 2008 Mississauga, Ontario. For more infor- 16-18, Principles of Microbiologi- Columbus, Ohio mation, contact Gail Evans at 519. cal Troubleshooting in Your Fact- 463.5674; E-mail: [email protected]. ory: Real Problems/Real Answers,

796 FOOD PROTECTION TRENDS OCTOBER 2005 «& @®eseeseeeseeoeaoeeeoeeeeeeeeeeeeeee@ Senior Quality Systems Auditor & 2 ® Post-Doc ~ * % Position Description and Responsibilities: 7 A post-doctoral position is available ; Responsible for assuring Mead Johnson processes e immediately to conduct a coordinated + in Manufacturing, Quality Assurance Control, Research ; collaborative study to validate an immuno- a & Development, Procurement, Information Management, Warehousing and Distribution, and other regulated activities e based protocol for detection of selected e are compliant with applicable regulations. Involves auditing © bacteria and toxins in defined food matrices e Mead Johnson processes sites, material suppliers, third party s employing electro-chemical chemilumines- 2 manufacturers and service providers. Position serves as key e cence technology. The individual willhave ane contact for regulatory compliance at the Zeeland, MI site . excellent opportunity to evaluate state-of-the- ; including regulatory escort for FDA, Orthodox Union and e art bacterial and toxin detection technology. a other inspections. Serve as a member of a global team which s The successful candidate must demonstrate . assures consistency of programs globally and continually assesses the external environment to assure Mead Johnson e excellent research skills, technical communi- —e has the highest quality processes and is in full compliance > cation abilities and experience with toxins, ; with emerging regulations. e bacteriology, and immunoassay detection e e methods. This is a one-year term appointment e Position Requirements: ¢ with a highly competitive salary, and includes § BS or MS in Microbiology, Food Science or Science e acomplete benefits package. Interested + related degree with food manufacturing experience. Experience with milk or milk powders and HACCP a must. 2 individuals should submit their applications, ; Spray drying experience is strongly desired. Experience e verification of employment status ifaforeign e conducting supplier and/or third party audits and interacting ; national, and three letters of reference to Dr. : with FDA or similar international regulatory agency is e Richard D. Oberst, Department of Diagnostic required. International audit or work experience preferred. ® Medicine/Pathobiology, College of Veterinary ® Familiarity with Part 11 Electronic Records regulations ; Medicine/Pathobiology, Kansas State Univ- ; preferred. Candidates must possess strong interpersonal skills including the abilities to understand multiple points of e ersity, Manhattan, KS 66506; Ph.: (785) 532-—e view, manage conflict, influence others, and hold self and s 4411; Fax: (785) 532-4039; E-mail to: oberst@ § others accountable for achieving results. Requires excellent e vet.ksu.edu. * oral and written communication skills. Domestic and inter- : Applications and supporting materials must § national travel required approximately 40-50% of the time. e be received by September 20, 2006. Kansas’ e Salary will be commensurate with experience. State University is an equal opportunity : Please apply online at: www.bms.com/careers; then select e employer and minorities and women are e Manufacturing/Operations, then choose Consultant. ® encouraged to apply. Paid for by KSU. ° Bristol-Myers Squibb is an equal opportunity employer. ° ° M/F/V/D e e

OCTOBER 2005 | FOOD PROTECTION TRENDS 797 CARFER SERVICES SECTION

| TECHNICAL SALES MANAGER

We are seeking a Technical Sales Manager. Requires Bachelor of Science in Microbiology and 2 years experience in job offered. Individual Swift & Company’ will coordinate sales distribution by establishing territories, quotas and goals; analyze sales statistics For nearly 150 years, Swift & Company has been to determine sales potential and inventory require- providing quality beef and pork products under superior brand names to consumers nationwide. Today, Swift & Company is ments; utilize understanding of microbiological an industry leader in fresh ideas, products and technology. Swift food safety issues to visit customer sites in order & Company is the third largest beef and pork processor in to ensure compliance with all quality, food safety the United States and the largest beef processor in Australia. Swift & Company is an equal opportunity employer (EEO) and regulatory standards and requirements; encouraging diversity in the workplace. Swift & Company actively recommend appropriate products to address food supports the growth and development of all employees. safety and food manufacturing hazards. Job to be Relocation assistance is available. based out of Fort Collins, Colorado area. Send We are looking for a Director of Microbial resume to Kim Beckett, Human Resources Technology and Process Validation at our Headquarters in Greeley, Colorado. Department, Johnson-Diversey, Inc., P. O. Box The Director of Microbial Technology and Process 902, Sturtevant, WI 53177. Validation oversees all microbial technology and validation eee ee ee Paw of plant processes. Specific Responsibilities: e Leads, coordinates, and manages overall activities associated with microbial technology and validations. Helps establish vision and direction for corporate and Research Food Scientist plant personnel. | Responsible for coordinating the development, implement- The California Department of Health Services, Food ation, and maintenance of microbial management systems, and Drug Branch (FDB) is seeking a doctoral level food regulatory programs, and food safety programs for the scientist to join a team of public health professionals company. who provide expertise in responding to incidents of Works closely with Operations and other departments as well as plant management personnel to assure efficient food product contamination and provide scientific input and profitable company/plant operations and successful into food safety and food defense regulatory policies. program implementation. Opportunities also exist to participate in applied scientific Works with plant and corporate Engineering departments research into the causes and prevention of microbial and to assure proper facility and equipment design, layout, chemical contamination of food products from the farm to and upkeep to meet company and regulatory require- the table. FDB is an internationally recognized state ments for “microbial clean” process. public health protection program that is responsible Responsible for coordinating and/or developing company for regulating the manufacture, distribution, and sale written policies and standard testing procedures. Evaluates of safe foods in California. Salary is commensurate with compliance to same. Monitor expense of micro test. experience, which ranges from $6,228.00 - $7,569.00 Works with USDA-FSIS personnel at all levels as well per month for a Research Scientist |V (Food & Drug as industry trade groups to assure accurate, timely, Sciences) and $6,850.00 to $8,327.00 per month for and efficient implementation of regulatory programs associated with microbial performance. a Research Scientist V (Food & Drug Sciences). Helps assure just application of regulations by FSIS Interested individuals who meet the minimum personnel. qualifications are invited to submit an examination Assists plant management in problem solving relative to package. The examination package must include a facilities, sanitation, shelf-life, regulatory, etc. issues. completed state application and responses to the Qualifications: supplemental items. Research Scientist lV (Food & Drug Sciences): e Masters degree in Associated Food/Microbial Science www.dhs.ca.gov/jobs/html/rs/leveldef.htm#rsiv with a Doctorate preferred. Minimum 5 years of related experience. Research Scientist V (Food & Drug Sciences): Thorough knowledge in microbiology, statistics, food www.dhs.ca.gov/jobs/html/rs/leveldef.htm#rsv safety, and slaughter/fabrication procedures For questions, contact FDB Personnel Liaison [email protected] at (916) 650-6500.

FOOD PROTECTION TRENDS | | OCTOBER 2005 IT’S A FACT The IAFP SABA CEIGNCOS ING eric ett cache a accaieatucicnt 77\ Membership Food Processors Institute Directory is Available Online. NicePak www.foodprotection.org Quality: Management, ICs. ..ccccccssesessossesasssecessonsssovasoscosavens 745 All you need is your Member number Strategic Diagnostics Inside Front Cover and password (your last name). If you have any questions, E-mail Julie Cattanach at [email protected]

International Association for Abstract Supplement Food Protection. to the Journal of Food Protection IAFP 2005 Abstracts

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OCTOBER 2005 | FOOD PROTECTION TRENDS 799 The Table of Contents from the Journal of Food F 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 International Association for Food Protection,

Reg. U.S. Pat. Off. Vol. 68 September 2005

influence of Saimonelia in Pigs Preharvest and during Pork Processing on Human Health Costs and Risk from Pork Gay Y. Miller,“ Xuanli Liu, Paul E. McNamara, and David A. Barber Evaluation of a Capillary immunoassay System for Detection of Sa/monella Typhimurium in Poultry Products OPIN TT IO SOtS, I WON EE sg oa ccive sasisoniunne si parpupnasenseydbynunvipucvontapnndsuathhdevel puvssseudecacasoaedasesenesetss 1799 Magnetic Nanoparticle-Antibody Conjugates for the Separation of Escherichia coll 0157:H7 in Ground Beef Madhukar Varshney, Liju Yang, Xiao-Li Su, and Yanbin Li*

Genotypic and Phenotypic Characteristics of Yersinia enterocolitica \solated from the Surface of Chicken Eggshells Obtained in Argentina Gabriela |. Favier,* Maria E. Escudero, and Ana Maria S. de Guzman Comparison of the Chiorine Inactivation of Yersinia enterocolitica in Chlorine Demand and Demand-Free Systems |. Virto, D. Sanz, |. Alvarez, S. Condon, and J. Raso* Antimicrobial Activity of Cetyipyridinium Chloride against Listeria monocytogenes on Frankfurters and Subsequent Effect on Quality Attributes M. Singh, V. S. Gill, H. Thippareddi, R. K. Phebus,” J. L. Marsden, T. J. Herald, and A. L. Nutsch

Validation of Bacon Processing Conditions To Verify Control of Clostridium perfringens and Staphylococcus aureus Peter J. Taormina™ and Gene W. Bartholomew

A Fieid Study of the Microbiological Quality of Fresh Produce Lynette M. Johnston, Lee-Ann Jaykus,* Deborah Moll, Martha C. Martinez, Juan Anciso, Brenda Mora, and Christine L. Moe Nationwide Microbiologicai Baseline Data Collected by Sponge Sampling during 1997 and 1998 for Cattle, Swine, Turkeys, and Geese D. R. Eblen, P. Levine,* B. E. Rose, P. Saini, R. Mageau, and W. E. Hill Year-Round Screening of Noncommercial and Commercial Oysters for the Presence of Human Pathogenic Viruses F. Lodder-Verschoor, A. M. de Roda Husman,* H. H. J. L. van den Berg, A. Stein, H. M. L. van Pelt-Heerschap, and W. H. M. van der Poel

Development of immunoassay for Detection of Meat and Bone Meal in Animal Feed Shin-Hee Kim,“ Tung-Shi Huang, Thomas A. Seymour, Cheng-i Wei, Stephen C. Kempf, C. Roger Bridgman, Dragan Momcilovic, Roger A. Clemens, and Haejung An Detection of Crustacean DNA and Species Identification Using a PCR-Restriction Fragment Length Polymorphism Method Jennifer L. Brzezinski* Educational Intervention Enhances Consumers’ Readiness To Adopt Food Thermometer Use When Cooking Small Cuts of Meat: An Application of the Transtheoretical Model Masami T. Takeuchi, Miriam Edlefsen,” Sandra M. McCurdy, and Virginia N. Hillers

Consumer Food Safety Knowledge, Practices, and Demographic Differences: Findings from a Meta-Analysis Sumeet R. Patil,” Sheryl Cates, and Roberta Morales

Research Notes Antibacterial Effect of Monocaprylin on Escherichia coll 0157:H7 In Apple Juice Manoj Kumar Mohan Nair, Hanem Abouelezz, Thomas Hoagland, and Kumar Venkitanarayaman™ ...... 0...ccccecceseeeeeeeeseeeeeeeeeseeceeseuseeeasenees 1895 Survival of Enterobacter sakazakil in a Dehydrated Powdered Infant Formula Sharon G. Edeison-Mammel, Mary K. Porteous, and Robert L. Buchanan*

Occurrence of Campylobacter and Listeria monocytogenes in a Poultry Processing Plant Mercedes G. R. Reiter, Camila M. M. Bueno, Carmen Lopez, and R. Jordano* Multiplex PCR Assay Simplifies Serotyping and Sequence Typing of Listeria monocytogenes Associated with Human Outbreaks Wei Zhang” and Stephen J. Knabel Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 21°C Steven C. Ingham,* Rebecca A. Engel, Melody A. Fansiau, Erica L. Schoeller, Gina Searls, Dennis R. Buege, and Jun Zhu Acquisition of Bile Salt Resistance Promotes Antibiotic Susceptibility Changes in Bifidobacterium Luis Noriega, Clara G. de los Reyes-Gavilan, and Abelardo Margolles* Two-Dimensional Thin-Layer Chromatographic Method for the Analysis of Ochratoxin A in Green Coffee Meritxell Ventura,* Ivan Anaya, Francesc Broto-Puig, Montserrat Agut, and Lluis Comellas A Centrifugation-Based Method for Extraction of Norovirus from Raspberries A. Rzezutka, M. Alotaibi, M. D’Agostino, and N. Cook*

General interest Molecular Surveillance of Shiga Toxigenic Escherichia coli 0157 by PulseNet USA Peter Gerner-Smidt,” Jennifer Kincaid, Kristy Kubota, Kelley Hise, Susan B. Hunter, Mary-Ann Fair, Dawn Norton, Ann Woo-Ming, Terry Kurzynski, Mark J. Sotir, Marcus Head, Kristin Holt, and Bala Swaminathan

Supplement Achieving Continuous improvement in Reductions in Foodborne Listeriosis—A Risk-Based Approach ILS! Research Foundation/Risk Science Institute, Expert Panel on Listeria monocytogenes in Foods*

k indicates author for correspondence.

"ishers do not warrant, either expressly or by implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any views or offered by the authors of said articles and descriptions.

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F2013 Control of Listeria monocytogenes in Small F2165 Tape 5 — Production/Process Controls Meat and Poultry Establishments F2169 HACCP: Training for Employees - USDA 5 F2014 Controlling Food Allergens in the Plant Awareness 4 D1010 The Bulk Milk Hauler: Protocol & Procedures The Heart of HACCP D1020 Causes of Milkfat Test Variations F2015 Controlling Listeria: A Team Approach F2016 Bloodborne Pathogens: What Employees Must HACCP: The Way to Food Safety 0 & Depressions HACCP: Training for Managers D1030 Cold Hard Facts Know 5 F2020 Egg Handling and Safety Inside HACCP: Principles, Practices and D1040 Ether Extraction Method for Determination Results F2021 Egg Production 0 of Raw Milk Inspecting for Food Safety - Kentucky's Food D1031 Dairy Plant F2030 Egg Games” Foodservice Egg Handling 4 D1050 Code 4 Food Safety: Dairy Details & Safety F2180 HACCP: Safe Food Handling Techniques 11060 Frozen Dairy Products F2035 Fabrication and Curing of Meat and Poultry F2190 Is What You Order What You Get? Seafood o D1070 The Gerber Butterfat Test Products D1080 Integrity oq High-Temperature, Short-Time Pasteurizer F2036 Emerging Pathogens and Grinding a D1090 Managing Milking Quality Microbial Food Safety: Awareness to Action a 1100 Mastitis Prevention and Control and Cooking Comminuted Beef Northern Delight — From Canada to the World a 91105 Milk Hauling Training F2037 Cooking and Cooling of Meat and Poultry Proper Handling of Peracidic Acid Oo 91110 Milk Plant Sanitation: Chemical Solution Products Purely Coincidental F2039 Food for Thought The GMP Quiz Show O 1120 Milk Processing Plant Inspection Procedures On the Front Line a 1125 Ohio Bulk Milk Hauling Video F2040 Food Irradiation Oo 1130 Pasteurizer: Design and Regulation F2045 Food Microbiological Control On the Line oa D1140 Pasteurizer: Operation F2050 Food Safe-Food Smart — HACCP and Its 100 Degrees of Doom... The Time OG D1150 Processing Fluid Milk Application to the Food Industry (Part 1 & 2) and Temperature Caper ao D1160 Safe Milk Hauling — You're the Key F2060 Food Safe Series I (4 videos) A Day in the Deli: Service, Selection a D1170 3-A Symbol Council F2070 Food Safe Series II (4 videos) and Good Safety oO D1180 10 Points to Dairy Quality F2080 Food Safe Series III (4 videos) HACCP: A Basic Understanding F2081 Food Safety Begins on the Farm Pest Control in Seafood Processing Plants 000 0029090 00090000 90000 F2090 Food Safety: An Educational Video for Preventing Foodborne Illness ENVIRONMEN Institutional Food Service Workers Principles of Warehouse Sanitation O £3010 The ABC’s of Clean — A Handwashing and Food Safety for Food Service Series I All Hands on Deck Cleanliness Program for Early Childhood F2100 Tape 1 — Food Safety for Food Service: Cross The Why, The When, and The How Video Programs Contamination Safe Practices for Sausage Production 3020 Acceptable Risks? Sanitation for Seafood Processing Personnel Air Pollution: Indoor F2101 Tape 2 — Food Safety for Food Service: HACCP 3030 Seafood HACCP Alliance Internet Training £3031 Allergy Beware F2102 Tape 3 — Food Safety for Food Service 3040 Asbestos Awareness Personal Hygiene Course 22012 Better TEDs for Better Fisheries 92 QO OO F2103 Tape 4 — Food Safety for Food Service: Time ServSafe Steps to Food Safety 3050 Down in the Dumps and Temperature Controls Step One: Starting out with Food Safety 3055 Effective Hanicturashihe Preventing Cross: Food Safety for Food Service Series II Step Two: Ensuring Proper Personal Hygiene Contamination in the Food Service Industry Tape I Basic Microbiology and Foodborne Step Three: Purchasing, Receiving and Storage 3060 EPA Test Methods for Freshwater Effluent Illness Step Four: Preparing, Cooking and Serving Toxicity Tests (Using Ceriodaphnia) Tape 2 Handling Knives, Cuts, and Burns Step Five: Cleaning and Sanitizing 3070 EPA Test Methods for Freshwater Toxicity Tape 3 — Working Safely to Prevent Injury 00 200028000000 383209gaqgo9g0g00o0 82Qo00000 AARALAR Step Six: Take the Food Safety Challenge Tests (Using Fathead Minnow Larva) Tape 4 — Sanitation 3075 EPA: This is Super Fund Good Practices, Bad Practices — You Make 3080 Fit to Drink Food Safety is No Mystery the Call 3090 Food-Service Dispoables: Should I Feel Guilty Controlling Salmonella: Strategies That Work Supermarket Sanitation Program Cleaning 23110 Garbage: The Movie 2 Q00000 Food Safety: For Goodness Sake Keep Food and Sanitizing 3120 Global Warming: Hot Times Ahead Safe Supermarket Sanitation Program: Food Safety 23125 Good Pest Exclusion Practices Food Safety Zone Video Series Understanding Foodborne Pathogens 3128 Integrated Pest Managemen; (IPM) Tape 1 — Food Safety Zone: Basic Smart Sanitation: Principles and Practices 3130 Kentucky Public Swimming Pool and Bathing Microbiology for Effectively Cleaning Your Food Plant Facilities Tape 2 — Food Safety Zone: Cross 3131 Key Pests of the Food Industry 000 0QO Cleaning and Sanitizing in Vegetable 3133 Contamination Physical Pest Management Practices Tape 3 — Food Safety Zone: Personal Hygiene Processing Plants: Do It Well, Do It Safely! 3135 Plastics Recycling Today: A Growing Resource Tape 4 — Food Safety Zone: Sanitation Product Safety and Shelf Life 23140 Putting Aside Pesticides Safe Food: You Can Make a Difference 3150 Radon Food Technology: Irradiation Safe Handwashing 23160 RCRA-Hazardous Waste Food Safety: You Make the Difference 3161 The Kitchen Uncovered: Orkin Sanitized EMP The Fruits, Vegetables, and Food Safety: Health Sanitizing for Safety New Superfund: What It Is and How It Works and Hygiene on the Farm Science and Our Food Supply 20000000 QO000000 Q9Q00000 Q 3170 Tape 1 — Changes in the Remedial Process Food Safety First Seafood HACCP Alliance Internet Training Clean-up Standards and State Involvement Food Safety: Fish and Shellfish Safety Course Requirements Get with a Safe Food Attitude Take Aim at Sanitation Q 3180 Tape 2 — Changes in the Removal Process GLP Basics: Safety in the Food Micro Lab Wide World of Food Service Brushes Removal and Additional Program GMP Basics: Avoiding Microbial Cross A HACCP-hbased Plan Ensuring Food Safety Requirements Contamination in Retail Establishments 3190 Tape 3 — Enforcement & Federal Facilities GMP Basics: Employee Hygiene Practices Your Health in Our Hands, Our Health £3210 Tape 4 — Emergency Preparedness GMP Basics: Guidelines for Maintenance in Yours & Community Right-to-Know Personnel A Guide to Making Safe Smoked Fish Tape 5 — Underground Storage Tank Trust GMP Basics: Process Control Practices Safer Processing of Sprouts Fund & Response Program 90000 9900090 99 00 GMP — GSP Employee Tape 1 — Food Safety Essentials Tape 6 — Research & Development/Closing Tape 2 Remarks GMP Food Safety Video Series Receiving and Storage Regulatory and Good Manufacturing Practices Tape 1 — Definitions 2090009 90000 23000 Tape 3 - Service Rodent Control Strategies Tape 2 — Personnel and Personnel Facilities Fast Track Restaurant Video Kit Sink a Germ Tape 3 — Building and Facilities Tape 4 — Food Production Wash Your Hands Tape 4 — Equipment and Utensils Qa Tape 5 — Warewashing Waste Not: Reducing Hazardous Waste Tape 5 — Production and Process Controls 90 20 900000 0 Would Your Restaurant Kitchen Pass GMP: Personal Hygiene and Practices in Food Inspection? Manufacturing alain Food Safety the HACCP Way FOOD Q00000 QQ GMP: Sources and Control of Contamination M4060 Psychiatric Aspects of Product Tampering during Processing M4071 Understanding Nutritional Labeling A Lot on the Line GMPs for Food Plant Employees: Five-volume M4010 Diet, Nutrition and Cancer 2007 The Amazing World of Microorganisms Video Series Based on European Standards M4020 Eating Defensively: Food Safety Advice 2008 A Recipe for Food Safety Success and Regulations for Persons with AIDS 2009 Basic Personnel Practices Tape 1 — Definitions M4030 Ice: The Forgotten Food F2010 Close Encounters of the Bird Kind Tape 2 — Personnel and Personnel Practices 900090 Q0 M4050 Personal Hygiene and Sanitation for Food F2011 Available Post Harvest Processing Tape 3 — Building and Facilities Processing Employees Technologies for Oysters Tape 4 — Equipment and Utensils a M4070 Tampering: The Issue Examined it our Web site at www.foodprotection.org for deta ed tape descripti

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