: Vol. 29, No. 4 April 2009 ISSN:1541-9576 Periodicals 6200 Aurora Avenue ® Suite 200W Des Moines, lowa 50322-2864; USA Food Protection Trends.
Science and Ne@WS trom the international Association for Food Protection
MC oaCeeUiManr ELM est a
Outbreaks Associated with Unpasteurized ae * oe Milk and Soft Cheese p Ye
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cL 2.NO+ ° ¢6CCC TRENDS M ARTICLES
204 Mexican Food Safety Trends: Examining the CDC Data in the United States from 1990 to 2006 Wendy Franco and Amarat H. Simonne 211 Outbreaks Associated with Unpasteurized Milk and Soft Cheese: An Overview of Consumer Safety Taygan Yilmaz, Byron Moyer, Rebecca E. MacDonell, Miguel Cordero-Coma and Michedl J. Gallagher
@ ASSOCIATION NEWS
197 Sustaining Members 200 Perspectives from Your President 202 Commentary from the Executive Director 226 New Members
@ DEPARTMENTS
228 What’s Happening in Food Safety 231 Industry Products 246 Coming Events 248 Advertising Index
@ EXTRAS 224 Highlights from the Executive Board Meeting IAFP 2009 236 Ivan Parkin Lecture 237 John H. Silliker Lecture 238 Special Contributors and Sponsors 239 Preliminary Program 240 Event Information 242 Networking Opportunities 243 General Information 244 Registration Form The publishers do not warrant, either 245 Exhibitors expressly or by implication, the factual Journal of Food Protection Table of Contents accuracy of the articles or descriptions Audiovisual Library Order Form herein, nor do they so warrant any Booklet Order Form views offered by the authors of said Membership Application iieie inaliieaal
190 FOOD PROTECTION TRENDS | APRIL 2009 New! BBL” Campy-Cefex Agar
BBL Campy-Cefex Agar* is a prepared e The proven experience of BBL in prepared plated medium for the isolation, enumer- media manufacturing provides consistency . é ation and detection of Camplyobacter in quality and performance species directly from poultry, : Se : : Microbiology - it’s what we do. e Campy-Cefex Agar formulation was adopted by the National Advisory Find out what we can do for you. Visit Committee on Microbiological Criteria for us on the web at www.bd.com/ds. Foods for the isolation of Campylobacter species trom chicken carcasses IAFP Exhibitor IAFP Gold Sustaining Member
BD Diagnostics International Association for Food Protection. ~PROTECTIQN SCIENCE AND NEW. 6200 Aurora Avenue, Suite 200VW FROM THE INTERNATIONAL 1 FOR FOOD PROTECTION Des Moines, [A 50322-2864, USA Phone: +1 800.369.6337 * +1 515.276.3344 Food ProtectionTrends (ISSN- 1541-9576) is published monthly beginning Fax: +1 515.276.8655 with the January number by the International Association for Food Pro- E-mail: [email protected] tection, 6200 Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, Web site: www.foodprotection.org USA. Each volume comprises |2 numbers. Printed by Heuss Printing, Inc., 911 N. Second Street,Ames, lowa 50010, USA. Periodical Postage paid at Des Moines, lowa 50318 and additional entry offices. FPT JOURNAL STAFF Manuscripts: Correspondence regarding manuscripts should be David W. Tharp, CAE: Executive Director addressed to Donna A. Bahun, Production Editor, International Associa- E-mail: [email protected] tion for Food Protection. Lisa K. Hovey, CAE: Managing Editor Copyright® 2009 by the International Association for Food Protection. No part of the publication may be reproduced or transmitted in any form, E-mail: |[email protected] or by any means, electronic or mechanical, including photocopy, record- Donna A. Bahun: Production Editor ing, or any information storage and retrieval system, except in limited E-mail: [email protected] quantitites for the non-commercial purposes of scientific or educational advancement, without permission from the International Association for Pam J.Wanninger: Proofreader Food Protection Editorial office. News Releases, Updates, Coming Events and Cover Photos: INTERNATIONAL ASSOCIATION FOR Correspondence for these materials should be sent to Donna A. Bahun, FOOD PROTECTION STAFF Production Editor, International Association for Food Protection. “Instructions for Authors” may be obtained from our Web site David W. Tharp, CAE: Executive Director at www.foodprotection.org or from Donna A. Bahun, Production Editor, E-mail: [email protected] International Association for Food Protection. Lisa K. Hovey, CAE: Assistant Director Orders for Reprints: All orders should be sent to Food Protection Trends, E-mail: [email protected] Attention: Donna Bahun, International Association for Food Protection. Note: Single copies of reprints are not available from this address;address Donna A. Bahun: Design and Layout single copy reprint requests to principal author. E-mail: [email protected] Reprint Permission: Questions regarding permission to reprint any por- Farrah L. Benge: Accounting Assistant tion of Food Protection Trends should be addressed to: DonnaA. Bahun, E-mail: [email protected] Production Editor, International Association for Food Protection. Business Matters: Correspondence regarding business matters should Julie A. Cattanach: Membership Services be addressed to Lisa K. Hovey, Managing Editor, International Association E-mail: [email protected] for Food Protection. Tamara P. Ford: Communications Coordinator Membership Dues: Membership in the Association is available E-mail: [email protected] to individuals. Dues are based on a 12 month period. Food Protection Trends, Donna Gronstal: Senior Accountant Journal of Food Protection and JFP Online are optional Member benefits. See the Membership form at the back of this issue for pricing information. E-mail: [email protected] Correspondence regarding changes of address and dues must be sent Karla K. Jordan: Order Processing to Julie A. Cattanach, Membership Services, International Association for E-mail: [email protected] Food Protection Sustaining Membership: Three levels of sustaining membership Didi Loynachan: JFP Editorial Assistant are available to organizations. For more information, contact Julie A. E-mail: [email protected] Cattanach, Membership Services, International Association for Food Leilani K. McDonald: Association Services Protection. E-mail: [email protected] Subscription Rates: Food Protection Trends is available by subscrip- tion for $255.00 US, $270.00 Canada/Mexico, and $285.00 International. Pam J.Wanninger: Proofreader Single issues are available for $3 | .00 US and $40.00 all other countries. All Trinette R. Worthington: Executive Assistant rates include shipping and handling. No cancellations accepted. For more E-mail: [email protected] information contact JulieA.Cattanach,Membership Services, International Association for Food Protection. ADVERTISING 4 Claims: Notice of failure to receive copies must be reported within 30 days domestic, 90 days outside US. David Larson Postmaster: Send address changes to Food Protection Trends, 6200 Phone: +1 515.440.2810 Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, USA. Fax: +1 515.440.2809 Food Protection Trends is printed on paper that meets the requirements E-mail: [email protected] of ANSI/NISO 239.48-1992.
192 FOOD PROTECTION TRENDS | APRIL 2009 Now Available from QMI
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APRIL 2009 | FOOD PROTECTION TRENDS 193 International Association for BOGRUI te Food Protection, ANNUAL MEETINGS
EXECUTIVE BOARD
PRESIDENT, J. Stan Bailey, Ph.D., bioMérieux, Inc., 1290 Creekshore Dr., Athens, GA 30606-6229, USA; Phone: 706.201.7564; E-mail: stan.bailey@ na.biomerieux.com Bas aes GB wy. PRESIDENT-ELECT, Vickie Lewandowski, M.S., Kraft Foods, 801 Waukegan Road, Glenview, IL 60025-4312, USA; Phone: 847.646.6798; JULY 12-15 E-mail: [email protected] VICE PRESIDENT, Lee-Ann Jaykus, Ph.D., North Carolina State Univ- Gaylord Texan Resort ersity, Dept. of Food Science, Schaub Hall, Room 339A, 400 Dan Allen Grapevine, Texas Drive, Raleigh, NC 27695-7624, USA; Phone: 919.513.2074; E-mail: [email protected]
SECRETARY, Isabel Walls, Ph.D., USDA Foreign Agricultural Service, Room 5941, Stop 1012, 1400 Indepedence Ave. SW, Washington, D.C. [AFP 2010 20250-0002, USA; Phone: 202.720.1352; E-mail: [email protected] PAST PRESIDENT, Gary R. Acuff, Ph.D., Texas A & M University, AUGUST |-4 Dept. of Animal Science, 2471 TAMU, College Station, TX 77843-2471, USA; Phone: 979.845.4402; E-mail: [email protected] Anaheim Convention Center Anaheim, California AFFILIATE COUNCIL CHAIRPERSON, Roger L. Cook, Ph.D., New Zealand Food Safety Authority, 86 Jervois Quay, South Tower, P. O. Box 2835, Wellington, 6011, New Zealand; Phone: 64.4.894.2523; E-mail: roger. [email protected]
EXECUTIVE DIRECTOR, David W. Tharp, CAE, 6200 Aurora Ave., PNB ze) Suite 200W, Des Moines, IA 50322-2864, USA; Phone: 515.276.3344; E-mail: [email protected]
JULY 31-AUGUST 3 SCIENTIFIC EDITOR
Midwest Airlines Center David A. Golden, Ph.D., University of Tennessee, Dept. of Food Science Milwaukee, Wisconsin and Technology, 2605 River Dr., Knoxville, TN 37996-459 |, USA; Phone: 865. 974.7247; E-mail: [email protected]
“The mission of the Association is to provide food safety Ve professionals worldwide with a forum to exchange information ay on protecting the food supply.” Associations Make A Better World
194 FOOD PROTECTION TRENDS | APRIL 2009 FPT EDITORIAL BOARD pe 2
JULIE A. ALBRECHT (09) Lincoln, NE ELIZABETH ANDRESS (11) Athens, GA KRISTINA BARLOW (09) Washington, D.C. MARK BERRANG (11) Athens, GA RENEE R. BOYER (19) TOM G. BOUFFORD (10) CHRISTINE BRUHN (09) SCOTT BURNETT (11) St. Paul, MN MARK W. CARTER (11) South Holland, IL WARREN S. CLARK, JR. (10) Bloomingdale, IL ROCHELLE CLAVERO (11) Downers Grove, IL JULIAN M. COX (09) Sydney, NSW, Australia FAITH CRITZER (10) Knoxville, TN CARL S. CUSTER (09) Bethesda, MD CATHERINE N. CUTTER (10) University Park, PA MICHELLE DANYLUK(I1) Lake Alfred, FL JAMES S. DICKSON (10) Ames, IA FRANCISCO DIEZ-GONZALEZ (11) JOSEPH D. EIFERT (11) PHYLLIS ENTIS (11) DAVID GOMBAS (09) Washington, D.C. ROBERT B. GRAVANI (10) Ithaca, NY JUDY D. GREIG (11) Guelph, Ontario, Canada DALE GRINSTEAD (11) Sturtevant, WI JUDY HARRISON (11) Athens, GA JOHN HOLAH (09) Gloucestershire, United Kingdom SCOTT HOOD (10) Minneapolis, MN IAN JENSEN (10) North Sydney, NSW, Australia SOPHIA KATHARIOU (11) Raleigh, NC PATRICIA KENDALL (11) Fort Collins, CO SUSAN KLEIN (10) Des Moines, IA KALMIA E. KNIEL (11) Newark, DE DENISE LINDSAY (11) Wits, South Africa SUSAN K. MCKNIGHT (11) Northbrook, IL CHARLES S. OTTO, III (09) RUTH L. PETRAN (10) KATHLEEN T. RAJKOWSKI (11) GLENNER M. RICHARDS (11) JENNIFER K. RICHARDS (10) SARAH J. RISCH (11) East Lansing, MI ROBERT L. SANDERS (10) Pensacola, FL KYLE SASAHARA (10) Elmhurst, NY JOE SEBRANEK (09) Ames, IA AMARAT H. SIMONNE (11) Gainesville, FL O. PETER SNYDER (10) St. Paul, MN JOHN N. SOFOS (11) KELLY A. STEVENS (11) Golden Valley, MN T. MATTHEW TAYLOR (10) College Station, TX LEO TIMMS (09) Ames, IA
APRIL 2009 | FOOD PROTECTION TRENDS 195 There are MORE THAN 3,400 SUSTAINING reasons for your organization MEMBER to join IAFP asa
=
International RUM gH Association for Sos eee hex gaol te vib = eR rn more peeainar about apr the site various hie Sustaining Sea m= MEMBERS
ustaining Membership provides organizations the opportunity to ally themselves with IAFP 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.
3M Microbiology Products QU PINT DuPont Qualicon St. Paul, MN ’ Wilmington, DE www.3m.com www.dupont.com
AS Applied Applied Biosystems Ecolab Inc. ee Foster City, CA ECOLAB St. Paul, MN www.appliedbiosystems.com www.ecolab.com
BD BD Diagnostics JohnsonDiversey M%& JohnsonDiversey Sparks, MD Sharonville, OH www.bd.com www.johnsondiversey.com
bioMérieux, Inc. Nolleag: Kellogg Company (OM ° eux Hazelwood, MO C Fd Battle Creek, Ml www.biomerieux.com www.kellogg.com
Bio-Rad Laboratories : Kraft Foods Hercules, CA Glenview, IL www.biorad.com www.kraftfoods.com
BPI Technology, Inc. 8 pepsico PepsiCo Dakota Dunes, SD Chicago, IL www.beefproducts.com www.pepsico.com
Cargill SGS SGS North America Minneapolis, MN Fairfield, NJ www.cargill.com WWW.US.SgS.cOom
The Ceabcla Company +The Coca-Cola Company Silliker Inc. Atlanta, GA Homewood, IL www.thecoca-colacompany.com www.silliker.com ConAcvra ConAgra Foods, Inc. oe Omaha, NE www.conagrafoods.com (Continued on next page)
APRIL 2009 | FOOD PROTECTION TRENDS 197 SILVER conines
AIV Microbiology & Food Food Safety Net Services, Ltd. AY/ Safety Consultants, LLC AESNS San Antonio, TX Food Safety Rt Senices Microbiology & Food Safety CONSULTANTS, LLC Hawthorn Woods, IL www.food-safetynet.com www.aivfoodsafety.com
CHEMSTAR Chemstar Corporation MATRIX MicroScience, Inc. Lithia Springs, GA MATRIX Golden, CO www.chemstarcorp.com www.matrixmsci.com
Dubai Municipality Orkin Commercial Services Dubai, United Arab Emirates Atlanta, GA mess www.dm.gov.ae COMMERCIAL SERVICES www.OrkinCommercial.com DUBAI MUNICIPALITY
F & H Food Equipment Co. Quality Flow Inc. FH Springfield, MO Northbrook, IL www.fhfoodequipment.com www.qualityflow.com
Weber Scientific Hamilton, NJ www.weberscientific.com SUSTAINING
| Priority Biocidal, LLC, Fort Worth, BioControl Systems, Inc., Bellevue, Decagon Devices, Inc., Puilman, TX; www.go | biomist.com WA; www.biocontrolsys.com WA; www.decagon.com
3-A Sanitary Standards, Inc., Deibel Laboratories, Inc., Biolog, Inc., Hayward, CA; McLean, VA; www.3-a.org Lincolnwood, IL; www.deibellabs.com www.biolog.com Abbott Nutrition, Columbus, OH; DeLaval Cleaning Solutions, www.abbottnutrition.com Burger King Corp., Miami, FL; Kansas City, MO; www.delaval.com www.burgerking.com ABC Research Corporation, Delhaize Group, Brussels, Belgium; Gainesville, FL; www.abcr.com www.delhaizegroup.com Charm Sciences, Inc., Lawrence, Advanced Instruments, Inc., MA; www.charm.com Diversified Laboratory Testing, Norwood, MA; www.aicompanies.com LLC, Mounds View, MN; www.dqci.com Chemir Analytical Services, Maryland AEMTEK, Inc., Fremont, CA; Heights, MO; www.chemir.com DonLevy Laboratories, Crown Point, www.aemtek.com IN; www.donlevyiab.com Chestnut Labs, Springfield, MO; ASI Food Safety Consultants, Inc., DSM Food Specialties USA, Inc. www.chestnutlabs.com St. Louis, MO; www.asifood.com Parsippany, NJ; www.dsm.com
Bentley Instruments, Inc., Chaska, DARDEN Restaurants, Inc., Orlando, | Electrol Specialties Co., South Beloit, MN; www.bentleyinstruments.com FL; www.darden.com IL; www.esc4cip.com
198 FOOD PROTECTION TRENDS | APRIL 2009 MEMBERS
SUSTAINING
Elena’s, Auburn, Hills, Ml; Malt-O-Meal Company, Northfield, Publix Super Markets, Inc., www.elenas.com MN; www.malt-o-meal.com Lakeland, FL; www.publix.com
Fisher Scientific, Pittsburgh, PA; Michelson Laboratories, Inc., Q Laboratories, Inc., Cincinnati, www.thermofisher.com Commerce, CA; www.michelsonlab.com OH; www.qlaboratories.com
Food Directorate, Health Canada, Michigan State University-ProMS R&F Laboratories, Downers Grove, Ottawa, Ontario, Canada; in Food Safety, East Lansing, MI; IL; www.rf-labs.com www.hc-sc.gc.ca www.msu.edu Randoiph Associates, Birmingham, FoodHandler Inc., Mesa, AZ; MicroBioLogics, Inc., St. Cloud, MN; AL; www.raiconsult.com www.foodhandler.com www.microbiologics.com REMEL, Inc., Lenexa, KS; Food Lion, LLC, Salisbury, NC; Micro-Smedt, Herentals, Belgium; www.remel.com www.foodlion.com www.micro-smedt.be rtech™ laboratories, St. Paul, MN; GOJO Industries, Akron, OH; Microbial-Vac Systems, Inc., Bluffdale, www.rtechlabs.com www.gojo.com UT; www.m-vac.com Rochester Midland Corporation, Grocery Manufacturers Association, Mol Industries, Grand Rapids, MI; Rochester, NY; www.rochestermidland. Washington, D.C.; www.gmabrands.com www.molindustries.com com HiMedia Laboratories Pvt. Seiberling Associates, Inc., Dublin, Nasco International, Inc., Limited, Mumbai, Maharashtra, India; OH; www.seiberling.com Fort Atkinson, WI; www.nasco.com www.himedialabs.com Siemens Building Technologies, IBA Inc., Millbury, MA; 508.865.69| | The National Food Laboratory, Inc., Buffalo Grove, IL; www.building- Inc., Dublin, CA; www.thenfl.com technologies.usa.siemens.com Idaho Technology, Inc., Salt Lake City, Sodexo, Downers Grove, IL; www. UT; www.idahotech.com Nelson-Jameson, Inc., Marshfield, WI; www.nelsonjameson.com sodexousa.com Institute for Environmental Health, The Steritech Group, Inc., Lake Forest Park, WA; www.iehinc.com Neogen Corporation, Lansing, MI; San Diego, CA; www.steritech.com www.neogen.com International Dairy Foods Strategic Diagnostics Inc., Newark, Association, Washington, D.C.; Nestlé USA, Inc., Dublin, OH; DE; www.sdix.com www.idfa.org www.nestle.com Texas Agricultural Experiment lowa State University Food NSF International, Ann Arbor, Ml; Station, College Station, TX; Microbiology Group, Ames, IA; www.nsf.com www.tamu.edu www.iastate.edu Oxoid Canada, Nepean, Ontario, United Fresh Produce Association, Washington, D.C.; www.unitedfresh.org Jimmy Buffett’s Margaritaville, Canada; www.oxoid.com Orlando, FL; www.margaritaville.com Wal-Mart Stores, Inc., Bentonville, Penn State University, University AR; www.walmart.com Kim Laboratories, Inc., Champaign, Park, PA; www.psu.edu IL; www.kimlaboratories.com Walt Disney World Company, Process Tek, Des Plaines, IL; Lake Buena Vista, FL; www.disney.com Lester Schwab Katz & Dwyer, LLP; www.processtek.net Short Hills, NJ; www.lskdnylaw.com Wegmans Food Markets, Inc., Rochester, NY; www.wegmans.com The Kroger Co., Cincinnati, OH; The Procter & Gamble Co., www.kroger.com Cincinnati, OH; www.proctergamble.com WTI, Inc., jefferson, GA; www.wtiinc.com
APRIL 2009 | FOOD PROTECTION TRENDS 199 ow! What a venue and lunches and receptions. Meeting rooms what a program! As | are “Texas” sized and should be large write this column, | have enough to handle the large number just returned from the Program of attendees that we anticipate. The Committee and Executive Board Sunday Professional Development meeting held at the Gaylord Hotel Group (PDG) meeting rooms are in Grapevine, Texas, the site of this in the same area making movement year’s Annual Meeting. In this month’s between PDG meetings easier than column, | hope to convey to you how in some other years. outstanding the hotel, meeting space, The Program Committee has put and scientific program are for this together another exceptional program year’s meeting. | will also describe with 28 symposia and roundtables some of the changes that the Program and 438 technical presentations. | do Committee and Executive Board not have the space to mention all the have implemented that we think will symposia, but the update on recent enhance your 2009 IAFP experience. foodborne outbreaks including the The Gaylord Texan Resort and By STAN BAILEY peanut butter outbreak is sure to be Convention Center is a beautiful hotel PRESIDENT of high interest. Other cutting-edge with 1,511 well-appointed sleeping symposia topics will be presented rooms, exceptional service, and on prepared not ready-to-eat foods, excellent restaurants all surrounding “The Program viruses detection in foods, E. coli a 3.5 acre covered atrium with a year- O157:H7 and other pathogenic E. coli. round temperature of 72°F, which Committee has Special sessions on dairy, produce, will be greatly appreciated in July. put together poultry, risk assessment, and new The atrium has a stream running detection methods will also be through it that is surrounded by another exceptional presented. plants and trees, all of which are live In addition to the strong technical except for the $250,000 oak tree program with program, IAFP is offering three near the Ama Lur Restaurant. This 28 symposia and workshops prior to the Annual oak tree is patterned after one of Meeting. The first of these, “Your the oldest trees in Texas, the famous roundtables Toolkit for Cleaning by Design...What “Treaty Oak,” located in Austin. The Can Go Right,” will be held on Friday Riverwalk area is designed to capture and 438 technical and Saturday prior to the meeting. the look and feel of its namesake in presentations” The “Microbiological Sampling and San Antonio. The Riverwalk Buffet Testing in Food Safety Management” Restaurant, a 4,000-square-foot and “Beyond Food Safety Manage- state-of-the-art workout room, and ment—How to Create a Food Safety a 25,000-square-foot world class spa Culture” will be conducted on Saturday are located in this area. only. IAFP also provides numerous For those of you who like to | have been attending IAFP opportunities to network. The dance the night away or sit on the meetings for about 30 years, and | Committees and PDGs that meet veranda overlooking the lake, the believe that the meeting space at on Sundays, in addition to planning, Glass Cactus located on the Gaylord the Gaylord Convention Center may developing, and instituting many property sits directly by Lake be the best that | have seen. The of the Association’s projects, Grapevine and is only a two-minute convention center with registration, including workshops, publications, shuttle bus ride or ten-minute exhibit halls,and meeting rooms is only and educational sessions, also offer walk away. The Glass Cactus, widely a short (one minute) enclosed walk an excellent opportunity to network recognized as one of the best night- from the hotel’s Lone Star Tower. The with colleagues in your area of clubs in the Dallas area, has live music size of the exhibit hall is large enough expertise. Please come and share every evening and admission is free to to comfortably accommodate all your expertise by volunteering to anyone staying at the Gaylord Hotel. vendors, poster boards, and associated serve on committees or PDGs.
200 FOOD PROTECTION TRENDS | APRIL 2009 This is a great opportunity to keep during the current year’s meeting. The Tour 18 course is world renowned abreast of the latest developments At least 95% of all the symposia for its layout where each of the 18 holes and meet colleagues working in your at IAFP for the last several years is a duplicate of a legendary hole from area of interest. Meetings are open followed this process. In order to one of the world’s most celebrated and everyone is invited to attend. allow time for timely, cutting-edge golf courses. Accompanying persons This year the Program Committee symposia to be more fully devel- who want to visit area attractions and Board have worked diligently oped, the Program Committee has will find organized events including to address a concern that has been recommended and the Executive the JFK and Dallas City tour, the voiced to them in past years, that Board has agreed to extend the Fort Worth Stockyards tour, and the Fort Worth Arts tour. More there are too many presentations or latest time that symposia may be information about these exciting posters going on at the same time. In submitted until the first of Nov- events can be found at the IAFP an effort to address this issue, posters ember each year. The online submiss- Web site www.foodprotection.org. will be on display for an entire day; ion site will be open beginning at As you can see, | am very however, the authors will only be the Annual Meeting and will continue excited about this year’s |AFP present for a two-hour period. to be open until the November Annual Meeting, and | invite you Perhaps the biggest change deadline. to join me in Grapevine, Texas, that will be implemented this In addition to a strong professional July 12-15, 2009. Remember to year is the symposia development program, the IAFP staff and Local register before June 9th in order to and submission process for IAFP Arrangements Committee have put avoid late fees. Comments on this 2010. In recent years, the process together an exciting social program column or anything else you would like for symposia development called as well. On Saturday morning, the to share are welcomed and can be sent for PDGs and others to submit annual IAFP Golf Tournament will be to me at [email protected]. symposia for the next year’s meeting held at the “Tour 18” Golf Course. com.
APRIL 2009 | FOOD PROTECTION TRENDS 201 FRONT AR cror
his issue of Food Protection efforts are paying dividends. The Trends is our pre-Annual Dubai Municipality became a Silver Meeting issue where you Sustaining Member, an Affiliate can learn about all that will be was established titled the United offered this year at IAFP 2009. Arab Emirates Association for First off, let’s make sure you Food Protection and we have seen know the location! IAFP 2009 Member growth in the Middle East will be held at the Gaylord Texan and Gulf Region. IAFP is proud to Resort and Conference Center be a supporter of this conference located in Grapevine, Texas. This and looks forward to many years facility is only fifteen to twenty of continued participation. minutes away from the Dallas- During the opening plenary Fort Worth Airport, so access is session, Stan Bailey and | presented very easy. Hussain Nasser Lootah, Director Stan Bailey has already des- General of the Dubai Municipality cribed the hotel and convention By DAVID W. THARP, CAE with a commemorative plaque center in his President’s column EXECUTIVE DIRECTOR recognizing their efforts in food this month, so | will just affirm safety. In prepared comments, | that everyone will enjoy this explained the special relationship wonderful venue. It is beautifully “We encourage you IAFP has with DIFSC and the Dubai decorated, large enough to hold to participate in Municipality. It has been exciting all of our meeting needs and for |AFP to be involved with this has many unique features when IAFP’s conferences compared to other hotel facilities. growing food safety conference We have received a few questions wherever they take in the beautiful city of Dubai. about other hotels offered for This year in Dubai, there were IAFP 2009. Because the Gaylord place around many people who stopped me to say they were IAFP Members. Texan contains more than enough the world” rooms to fit our attendees’ They are proud to be associated requests, there is not a need and known as a Member of the for us to contract with addit- Association. Those Members ional hotels in the area. When communicate with each other considering optional hotels, around the conference and help you need to take into account to encourage new Memberships. the taxi or rental car expense Also, it is interesting to know and the related parking fees at that more than fifty percent of the Gaylord. For these reasons, the speakers were IAFP Members. we encourage you to book your to plan your experience at IAFP There were close to 850 attendees room at the Gaylord and enjoy all 2009. It is sure to be an historic this year at the Dubai International the resort has to offer! event. Food Safety Conference. Our Annual Meeting coverage | want to change topics now DIFSC is organized and supp- begins on page 236 and shows to provide a short update on the orted by the Dubai Municipality. the program topics, workshop Dubai International Food Safety They recognize the significance of offerings, additional events Conference (DIFSC) held recently, having and enforcing strong food including the golf tournament, in late February. In fact, | am safety laws. They see the importance Monday Night Social and the preparing this column from Dubai of sharing food safety information Tuesday Evening Fundraiser for as | participate in the conference. among food safety professionals in the [AFP Foundation. You should It is I|AFP’s second year of involve- the region and that is the reason they review this information carefully ment and we can already see our have now organized this conference
202 FOOD PROTECTION TRENDS | APRIL 2009 for four years. Attendance has their own way to attend DIFSC. Can to learn more about the area in expanded to now include attend- you believe it? This is true comm- which they work. Face-to-face ees from around the globe. | met itment from the attendee and conferences allow this to happen! people from around the Gulf should be embarrassing to the Watch the May issue of Food Region, all across Europe, Asia, employer! Employers, if you have Protection Trends for pictures from Australia, North and South employees who want to learn, DIFSC. To conclude for this month, America, and Africa. interact with other food we encourage you to participate Some attendees shared with safety professionals and estab- in |AFP’s conferences wherever me that they were not supported lish their own network of they take place around the world. by their employer to attend this food safety professionals, you You can learn from others and conference, but they had felt so should be fully supportive of this establish your own network of strong about learning from food effort! All professionals, including food safety professionals. We safety colleagues that they paid food safety professionals, need hope to see you soon.
MORESHOPS SI-z1 A”
Friday and Saturday Saturday Saturday July 10-11 July II July 11 8:00 a.m. — 5:00 p.m. 8:00 a.m. — 5:00 p.m. 8:00 a.m.-— 5:00 p.m.
Workshop | Workshop 2 Workshop 3 Your Toolkit for Cleaning Microbiological Sampling Beyond Food Safety Management— by Design...What Can Go Right and Testing How to Create a Food Safety in Food Safety Management Culture
APRIL 2009 | FOOD PROTECTION TRENDS Food Protection Trends, Vol. 29, No. 4, Pages 204-210 International Association for Copyright® 2009, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864 Food Protection,
Mexican Food Safety Trends: Examining the CDC Data in the United States from 1990 to 2006
WENDY FRANCO and AMARAT H. SIMONNE® Dept. of Family, Youth and Community Sciences, Institute of Food and Agricultural Sciences, 3025 McCarty Hall, PO. Box 110310, University of Florida, Gainesville, FL 32611-0310, USA
SUMMARY Mexican food has become mainstream in the United States. We assessed food safety trends for the cuisine associated with Mexican foods, using the CDC foodborne illness data from 1990 to 2006. During this period, 560 foodborne illness outbreaks (18,581 cases), 3.5% of the total foodborne illness outbreaks reported to the CDC, were attributed to Mexican foods. The majority of the outbreaks (47%) occurred in restaurants. More than 50% of those outbreaks were of unknown etiology. When the pathogens could be identified, Salmonella (34%), Clostridium spp. (24%), Shigella spp. (6%), Staphylococcus (5%), and Escherichia coli (5%) were associated with outbreaks; the microbial profile associated with Mexican foods differs from the general data reported by the CDC. Outbreaks were most frequently associated with multiple food items (22%), followed by tacos (18%), chili and salsa (9% each), refried beans (8%), and guacamole (4%). In addition to the usual food safety and handling risks, some Mexican foods carry their own specific risks. Potential safety concerns include serving practices that combine cold fresh food items with warm cooked ingredients, which may increase the likelihood of microbial growth. The epidemiological information provides a starting point from which to address the increasing number of outbreaks associated with Mexican cuisine.
A peer-reviewed article
*Author for correspondence: Phone: 352.273.3536; Fax: 352.392.8196 E-mail: [email protected]
204 FOOD PROTECTION TRENDS | APRIL 2009 FIGURE |. Total numbers of foodborne illness outbreaks associated with Mexican food for each year in the US (1990 to 2006) are illustrated as bars, with numbers of cases shown in the middle. The diamonds connected by the line represent the percentage of outbreaks associated with Mexican foods, as compared to the total number of foodborne illness outbrezks reported to the CDC during the same time period
80 70 60 50 40 30 20 number outbreaks Total 10
Totaloutbreaks -—}—%
INTRODUCTION US households surveyed ate Mexican food the most frequent source of foodborne four or more times per month (4). disease outbreaks (/ 7). This study also re- In recent years, Mexican foods, It is difficult to obtain an accurate vealed that the profiles of microorganisms along with Italian and Asian foods, estimate of the frequency of foodborne implicated in outbreaks were different for have become mainstream ethnic foods diseases. In the US, the Centers for Dis- various ethnic cuisines (J 7). in the United States (US) (J0, 12, 14, ease Control (CDC) estimates that 76 Asian and Mexican/Latin American 15). Tortillas, salsa, refried beans, que- million cases of foodborne diseases occur cuisines are the most commonly available sadillas and guacamole are available in each year, resulting in 325,000 hospital- ethnic cuisines in the US. Mauer et al. general grocery stores, restaurants and izations and 5,000 deaths (9). The Center surveyed food safety inspectors in different specialty stores. This widespread ethnic for Science in the Public Interest (CSPI) jurisdictions across the US in 2006. More food availability in the US is perhaps collects its own foodborne illness data, than 90% of the participants reported a reflection of the exponential growth and from 1990 to 2005 its data reveal that Mexican/Latin American food items of the ethnic population. According to a total of 5,316 foodborne outbreaks, are prepared, stored and served in food the US Census Bureau, 15% of the US with 157,830 individual cases. Seafood, establishments in their jurisdictions, but population is of Hispanic origin, with a produce, poultry, beef, and eggs were participants considered few of these food majority being Mexican-American and responsible for 60% of all outbreaks and items to be problematic from a food safety people of Hispanic origin are expected to 55% of disease cases. Produce items were point of view. Food safety professionals make up 24% of the total population by implicated in the largest number of out- may be particularly concerned with food 2050 (J, 20). This demographic change breaks and cases (713 outbreaks, 34,049 safety issues associated with foods with has caused growth in the ethnic food cases) and accounted for 22% of the total which they are not familiar, even without sector, including ethnic food restaurants, outbreaks (2). However, specific informa- specific knowledge of hazards associated leading Americans to experience new tion on the preparation and serving of with these foods (8). However, findings flavors and become familiar with foods food products associated with outbreaks of Simonne et al. (17) show that Mexican from foreign countries. Furthermore, as in different types of cuisines is rarely avail- cuisine is the ethnic cuisine most fre- per capita income increases, especially able. Simonne et al. (/7) first reported on quently associated with foodborne disease among ethnic populations, spending on the relationship between foodborne illness outbreaks. Mexican cuisine often features foods eaten away from home increases (5, and type of ethnic cuisine, on the basis of a combination of cooked and raw ingredi- 19). Mexican foods are the second largest data reported to the CDC from 1990 to ents, and this serving practice, along with segment in the top 100 menu categories, 2000. Their research showed that, of the problematic handler hygiene practices, with 12.5% of retail sales (77, 18). One three ethnic cuisines most commonly may contribute to food contamination market research survey found that 46% of consumed in the US, Mexican foods are and microbial growth.
APRIL 2009 | FOOD PROTECTION TRENDS 205 FIGURE 2. Foodborne illness outbreaks associated with Mexican foods from 1990 to 2006, separated by year and categorized as either known etiology or unknown etiology
Ww wn” Ww > Ww WwW
N —
—
NO
NY GO cis) co KSSSSSN Ly > NAAN ISSSSSSM 4 SSNS NSSSSSSSSSSS Og RSSSASSSSSSSSSSSSSTT KSSSSSNssl KKRRRRRSSSSSS ca SSS SSAANAAAANAAAAANS SSNSSSSSSSSSSSSS SSS 4 GN S SSSsss oN 8 | 8 PT 997 1998 1999 2000 2001 2002 2003 2004 2005 2006
Q©Known OUnknown
FIGURE 3. Most prevalent known etiologies associated with Mexican food out- www.cdc.gov/foodborneoutbreaks/out- breaks (1990-2006) break_data.htm) (3). The outbreak data were current as of April 2008. As previous- ly described, ethnic cuisines were grouped into three major categories: Italian, Asian and Mexican (6, 17). Additional data related to Mexican cuisine was also ex- Clostridium tracted from a previous publication (17) 24% and analyzed separately. The researchers used the book Food Culture in Mexico (7) to confirm that food items in question were in fact Mexican-style. The combined data for Mexican cuisine (1990-2006) were processed and ranked on the basis of number of outbreaks, etiology, outbreak Norovirus location, and outbreak vehicle.
RESULTS AND DISCUSSION Salmonella 35% The CDC received a total of 15,997 reports of foodborne illness outbreaks, with 349,083 illness cases, in the US from 1990 to 2006. Mexican foods were The objective of this study was to MATERIALS AND METHODS associated with 560 of these foodborne ill- examine the CDC foodborne illness data ness outbreaks (18,581 illness cases), rep- for Mexican foods for the period from Foodborne illness data (1990-2006) resenting about 3.5% of total foodborne 1990-2006 in order to better understand from the CDC were obtained and used as illness outbreaks reported during this food safety trends for the most popular the primary compilation source for out- 16-year period; these outbreaks occurred ethnic cuisine in the US. breaks related to Mexican foods (http:// in 43 states. The median size of Mexican
206 FOOD PROTECTION TRENDS | APRIL 2009 would logically be expected to lead to TABLE |. Pathogen distribution in foodborne illness out- greater numbers of illnesses over time. breaks associated with Mexican food, as reported by the CDC Also, in 1998, the CDC enhanced its out- (1990-2006) break surveillance network, resulting in an increase in the total number of foodborne Etiology Number of outbreaks Relative % illness outbreaks reported to the network. It is likely that this action by the CDC Salmonella serovars 74 34 resulted in the increase in the number of reports of foodborne illness outbreaks S. Enteritidis 29 13 associated with Mexican foods. S. Heidelberg 10 5 The majority of outbreaks associ- ated with Mexican foods were placed in S. Typhimurium 10 5 the “unknown etiology” category (Fig. Other Salmonella 25 12 2). Overall, only 215 outbreaks (10,359 illness cases) of the 560 outbreaks in Clostridium spp. 52 24 Mexican foods (18,581 illness cases) were C. botulinum | 0 positively associated with known causative agents. Among the known pathogens, C. perfringens 5 34% of the outbreaks were caused by Norovirus 28 Salmonella, 24% by Clostridium spp., 6% by Shigella spp., 5% by Staphylococcus, and Shigella spp. 13 5% by pathogenic Escherichia coli (Fig. 3). According to the CDC, Salmonella, S. sonnei 8 E. coli O157:H7, and Listeria monocy- Other Shigella 5 togenes are among the top five bacteria that cause severe illness (13), and one Staphylococcus of these top five bacteria, Salmonella, is S. aureus often implicated in illnesses associated with Mexican foods. Norovirus (formerly S. aureus known as Norwalk virus) (13%) was also (enterotoxin type A) an important viral agent associated with foodborne illness outbreaks in Mexican Escherichia (CU©™ o foods (Table 1). Foodborne illnesses E. coli O157:H7 associated with Mexican foods follow a pattern and are consistently associated Enterotoxigenic E. coli with certain microorganisms, based on Bacillus cereus the 10-year data compiled by Simo- nne et al. (17) and the findings of this Campylobacter jejuni study. Salmonella, Clostridium spp.., Listeria monocytogenes Shigella spp. and Staphylococcus were the most common pathogens in both studies. Norwalk virus* However, the prevalence (%) for each Hepatitis A bacterium was higher in the first report (17) than in this study. Other and multiple oo fffhSFDBNY OW N The majority of the Mexican food- Total 215 associated outbreaks with known etiolo- gies occurred in restaurants or delicates- *Norwalk virus is now known as Norovirus sens (47%), followed by private homes (16%), schools (6%), workplaces (8%), prisons (3%), unknown, churches or food-associated outbreaks was 10 illness cuisine was higher than usual (5% on temples and multiple locations (2% each), cases (range: 2 to 700). The percentage average). While the total number of food- and other locations (15%) (Fig. 4). The of outbreaks associated with Mexican borne illness outbreaks associated with foods rose slightly over the 16-year period Mexican foods did not follow any specific “other locations” category includes hotels, (from 2.4% in 1990 to 2.8% in 2006) trend, there is an increasing incidence of conferences, camps, festivals, fairs, and for both known and unknown etiology outbreaks associated with this type of picnics. The outbreak locations reported categories (Fig. 1). In some years (2000, food. This may be due to several factors. in this study are similar to those reported 2002, 2003, and 2005) the percentage First, the increasing availability and con- by the CDC and in other studies. Accord- of outbreaks associated with Mexican sumption of Mexican-style food items ing to the CDC, from 1990 to 2006, 50%
APRIL 2009 | FOOD PROTECTION TRENDS 207 FIGURE 4. Location of foodborne illness outbreaks with known etiologies associ- 5). Other food items, such as enchiladas, ated with Mexican foods, 1990-2006 carnitas, tortillas and fajitas (3% each), were also implicated in outbreaks, but less frequently than the aforementioned Unknown Church or temple Multiple locations 2% 2% foods. Multiple food items (22%) and “others” (8%) were also often associated with outbreaks in Mexican cuisine dur- School ing the study period (1990-2006), but no specific details on these “multiple” or “other” food items were given in the CDC Ww. outbreak reports. Restaurant or delicatessen Mexican foods are typically made 47% with multiple ingredients and mul- tiple items. Furthermore, the foods in Mexican cuisine frequently include Other 15% combinations of cold, raw items (fresh produce) and cooked, hot ingredients (meats, beans). Therefore, an increase in foodborne outbreaks associated with
Private home raw ingredients, such as produce, likely 16% will also lead to increases in outbreaks associated with Mexican cuisine. These FIGURE 5. Mexican food vehicles reported in foodborne illness outbreaks findings are also consistent with those (1990-2006) reported in the 2007 Outbreak Alert by the CSPI (2). In that report, a total of 952 outbreaks (26,891 illness cases) Tortillas from 1990 to 2005 were attributed to 3% Nachos multi-ingredient foods. The most com- 1% Fajitas mon identified vehicles for foodborne 3% Carne asada illness were multi-ingredient dishes, Carnitas including (in descending order) lasagna, 3% Multiple tacos and lo mein (26%), multi-ingre- Enchiladas 23% 3% dient salads (24%), rice, stuffing and
Guacamole pasta dishes (21%), sandwiches (15%) and sauces (7%). The risk factors most commonly noted in these outbreaks were cross contamination, inadequate cook- us. eae o é 4 6. Ms ee ns ing, inadequate cooling and storage, and % ae A 370% 5""5", Beto BoD SX eA v4 ye > Se o 5% 6 BX ss > worker contamination (3). L044 OY } o S S é << oy 6 } Lx To gain insight into the data, we % we a % Y ue x DS further examined individual Mexican food items such as chili (9%), salsa A LOLEG SS S LE o } } (9%), refried beans (8%) and guacamole S } S g 6 o (4%). These were considered homoge- | Ye Refried beans neous foods, not involving the mixing 8% of cooked and raw ingredients, but were implicated in high percentage of the outbreaks (4—9%). Chili accounted for 9% of the total Mexican food outbreaks (nm = 20), and out of these, 16 outbreaks were due to Salmonella (278 illness of the annual foodborne illness outbreaks specific types of foodborne pathogens cases), three to Clostridium perfringens reported to them (941 outbreaks) could (16). (68 illness cases), and one to Norovirus be traced to the food service sector (13). The Mexican food items most (171 illness cases). While outbreaks CDC FoodNet case control studies also commonly implicated in outbreaks with due to Salmonella and Norovirus were reveal that consumption of food outside known etiology were tacos (18%), chili likely due to cross contamination the home is associated with an incieased (9%), salsa (9%), refried beans (8%), from environmental sources, includ- risk of gastrointestinal illness and with burritos (7%) and guacamole (4%) (Fig. ing contamination by food handlers
208 FOOD PROTECTION TRENDS | APRIL 2009 (after foods had been cooked or before among outbreaks associated with Mexi- source Center. Available at http:// they had been served and consumed), can foods. www.agmrc.org/markets__indus- the C. perfringens outbreaks may have Many dishes in Mexican cuisine are tries/food/ethnic_foods_market_ been caused by inadequate cooling or prepared by combining multiple food profile.cfm. Accessed, 29 October heating of the chili. On the other hand, items, including meat and meat prod- 2008. in the outbreaks associated with refried ucts, fresh produce, and dairy products; Labensky, S. 2000. The Prentice- Hall Dictionary of Culinary arts. beans (8% of total Mexican foodborne these food products are all susceptible 2nd Edition. Prentice Hall. illness outbreaks), the major causative to contamination during the chain of Long-Solis, J.,and L.A. Vargas. 2005. agent was C. perfringens (595 illness production. Another concern is that most Food culture in Mexico. Green- cases), while other causative agents Mexican dishes combine cold raw items wood Press, Westport, CT. were Salmonella (58 illness cases), Bacillus and cooked warm items, increasing the Mauer, W.A., J. B. Kaneene, V. T. cereus, Staphylococcus aureus, and Noro- likelihood of bacterial growth. Based on DeArman, C.A. Roberts, R. Miller, virus (28 illness cases). Refried beans are this study, two main factors affect food- L. Pong, and T. E. Dickey. 2006. highly viscous and very difficult to heat borne illnesses associated with Mexican Ethnic food safety concerns: and cool. If a safe heating/reheating or foods: handling practices and risks associ- an online survey of food safety cooling method can be developed and dis- ated with specific foods. These factors may professionals. J. Environ. Health. seminated to operators, there is potential vary by region depending on such factors 68(10):32-38. to eliminate outbreaks associated with as differences in cultures, diets and local Mead, P. S., L. Slutsker, V. Dietz, microorganisms in this particular food. conditions. L. F McCaig, J. S. Bresee, C. Shapiro, As for guacamole and salsa, the major mi- Evaluating the epidemiology in- P.M. Griffin, and R.V. Tauxe. 1999. croorganisms of concern are Salmonella, formation for Mexican foods in the US Food-related illness and death in Campylobacter jejuni, Shigella, S. aureus provides a starting point from which to the United States. Emerging Infect. Dis. 5(5):607—625. and Norovirus. Contamination with these address the increasing number of out- Mills, S. 2000. A cultural melting microorganisms typically results from breaks associated with this type of cuisine. pot. Available at http://www.rest- cross contamination from raw materials, This type of information may be useful workers, or other aspects of the environ- aurant.org/rusa/magArticle.cfm? for operators of Mexican restaurants. ArticlelD=398. Accessed 24 May ment. Guacamole and salsa are typically Further observational research is needed 2008. served raw and require a great deal of to identify actual food handling prac- handling during preparation. Therefore, National Restaurant Association. tices among Mexican food vendors and the precautions for preparation of these 2007. Consumer demand for ways restaurant operators in order to develop foods would be slightly different from to fit quality meals into hectic science-based guidelines and culturally those for refried beans. Salsa, refried schedules shape restaurant trends appropriate materials for food handlers in 2008, according to National beans, and guacamole are primary ingre- and vendors. Restaurant Association. Available dients or side dishes for many Mexican at http://www.restaurant.org/press- dishes, such as tacos, burritos, fajitas, REFERENCES room/pressrelease.cfm?ID=1537. and enchiladas. Addressing specific food |. Berstein, R. 2007. Minority popula- Accessed 24 May 2008. safety issues for these primary ingredients tion tops 100 million. US Census National Restaurant Assocication. would help reduce the risk for “multiple- Bureau, News Room. Available 2005. News release: Demand for ingredient” foods, which are frequently at http://www.census.gov/Press- ethnic and international foods implicated in outbreaks. Release/www/releases/archives/ reflects a changing America. In summary, in the past 16 years population/010048.html. Accessed Available at http://www.restau- the number of Mexican food-associated 24 May 2008. rant.org/pressroom/print/index. outbreaks reported to the CDC has Center for Science in the Public cfm?ID=1073. Accessed 24 May increased. These data suggest that Interest. 2007. Outbreak alert. 2008. Mexican cuisine is often susceptible to Available at http://www.cspinet. Olsen, S. J., L. C. MacKinnon, J. S. foodborne pathogen contamination. org/foodsafety/outbreak_alert.pdf. Goulding, N. H. Bean, and L. Slutsker. 2000. Survillance for foodborne The majority of Mexican food-assoc- Accessed 24 May 2008. disease outbreaks in the United iated outbreaks occurred in restaurants Centers for Disease Control States, 1993-1997. Morb. Mortal. or delicatessens. The majority (> 50%) and Prevention. 2008. Foodborne Weekly Rep. 49(SS-1):1—62. Avail- of foodborne illnesses associated with outbreaks response and surveil- able at http://www.cdc.gov/mmwr/ Mexican foods were attributed to lance unit. Available at http:// preview/mmwrhtml/ss490 1a! .htm. unknown pathogens, but when causes www.cdc.gov/foodborneoutbreaks/ Accessed |5 January 2008. were known, Salmonella, Clostridium outbreak_data.htm. Accessed 13 April 2008. Paschel, J. 2007. Globalization of spp., Shigella spp., Staphylococcus and Dwyers, S. 1998. Delicious diver- food preferences. Food Technol. E. coli were the pathogens most com- sity. Available at http://findarticles. 2:32-39. monly associated with the outbreaks. com/p/articles/mi_m3289/is_n6_ Roseman, M. G. 2006. Changing While the findings about Sa/monella and v167/ai_20897147. Accessed 15 times: Consumers’ choice of ethnic E. coli reflect general trends reported May 2007. foods when eating at restaurants. by the CDC (3, 13), illness caused by Geisler, M. 2007. Ethnic foods mar- J. Hospitality Leisure Marketing. Clostridium spp. was more common ket profile. Agricultural Market Re- 1 4(4):5—32.
APRIL 2009 | FOOD PROTECTION TRENDS 209 16. Shiferaw, B.,S.S. Chaves, P. A. Ryan, 17. Simonne, A. H., A. Nille, K. Evans, for food away from home. Econom- C. Medus, D. J. Vugia, S. M. Zansky, and M. R. Marshall, Jr. 2004. Ethnic ic Research Service: Agricultural T. F Jones, F. J. Angulo, and the EIP food safety trends in the United Economic Report Number 829. FoodNet working group. 2004. Is States based on CDC foodborne Available at http://www.ers.usda. illness data. Food Prot. Trends. eating outside the home associ- gov/publications/AER829/aer829. 24(8):590-640. ated with gastrointestinal illness? pdf. Accessed 24 May 2008. . Sloan, E. 2003. What, when and Abstract available at http://www. where Americans eat: 2003. Food . US Census Bureau. 2008. Popula- cdc.gov/enterics/publications/244- Technol. 57(8):48—66. tion estimates. Available at http:// shiferaw_2004.pdf. Accessed 23 . Stewart, H., N. Blisard, S. Bhuyan, www.census.gov/popest/estimates. May 2008. and R. M. Nayga. 2004.The demand php. Accessed 10 April 2008.
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210 FOOD PROTECTION TRENDS | APRIL 2009 Food Protection Trends, Vol. 29, No. 4, Pages 211-222 Copyright® 2009, International Association for Food Protection International Association for 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864 Food Protection,
Outbreaks Associated with Unpasteurized Milk and Soft Cheese: An Overview of Consumer Safety
TAYGAN YILMAZ,'* BYRON MOYER,” REBECCA E. MACDONELL,’? MIGUEL CORDERO-COMA* and MICHEAL J. GALLAGHER® 'The Dartmouth Institute for Health Policy and Clinical Practice, 30 Lafayette St., Ist Floor, HB 7252, Lebanon, New Hampshire 03766, USA; "Vermont Agency of Agriculture, Food, and Markets, Dairy Section Chief, | 16 State St., Montpelier, Vermont 05620, USA; *Dartmouth-Hitchcock Medical Center, | Medical Center Drive, Lebanon, New Hampshire 03756, USA; ‘Hospital de Ledn, c/ Altos de Nava, s/n, 24701 Ledn, Spain; and The Hermitage Medical Clinic, Old Lucan Road, Dublin, lreland
INTRODUCTION
SUMMARY In the U.S., raw milk is typically Unpasteurized (also called raw or farm-fresh) milk is consumed and/or distributed directly on the premises of farms, through milk currently banned in more than half of all states in the U.S. There clubs, cow-sharing (or cow-leasing) is substantial controversy over whether unpasteurized milk programs, or boarding agreements, or as is safe for human consumption. Although less than |% of the total pet food. Currently, the sale of raw U.S. population is known to consume these products, proponents milk for human consumption is legal of raw milk claim that unpasteurized milk and soft cheeses in less than half of all U.S. states (Fig. are more nutritious than pasteurized milk and soft cheeses. 1) (13). Four states (Arkansas, Ken- However, numerous disease outbreaks, involving pathogens tucky, Mississippi, Rhode Island) pro- hibit consumption of raw cows’ milk but including Escherichia coli, Salmonella, and Listeria monocytogenes, permit consumption of raw goats’ milk. have been linked to raw milk and soft cheese consumption. Substantial evidence indicates that raw While some believe that an outright ban would help abate the milk serves as a source of pathogens that incidence of outbreaks associated with unpasteurized milk cause disease in humans. and cheese, many others believe that imposing a ban on such products is an infringement on people’s freedom of choice. If UNPASTEURIZED (RAW, a ban were imposed, it would pose a variety of problems for FARM-FRESH) MILK AND key stake-holders, such as state agriculture departments and SOFT CHEESES: AN OVER- dairy farmers, as well as consumers of raw milk and cheese. VIEW Given these considerations, providing education to dairy producers and consumers and implementing the use of warning As dairy farms became increasingly industrialized in the late nineteenth cen- labels on unpasteurized milk and soft cheeses may be the most tury, milkborne diseases became more effective ways for state agriculture departments to decrease the common as a result of poor sanitation consumption of these products and thus prevent illness. measures, improper handling procedures, and diseased dairy cows. In 1886, Franz A peer-reviewed article Ritter von Soxhlet suggested pasteurizing milk, which involved heating it to 161°F *Author for correspondence: Phone: 631.576.7858; Fax: 631.941.1476 for fifteen seconds to destroy viruses E-mail: [email protected]
APRIL 2009 | FOOD PROTECTION TRENDS 211 TABLE |. Organizations with formal statements regarding suggested improving the sanitary condi- tions and health of the animals associated the hazards of consumption of unpasteurized milk with the milk production process. Nev- American Academy of Pediatrics ertheless, outbreaks of illness continued and, as a result, the Public Health Service American Medical Association Standard Milk Ordinance of 1927 was American Public Health Association enacted. This new regulation sought to grade milk on the basis of a range of International Association for Food Protection sanitation measures and to pasteurize only National Environmental Health Association Grade A milk (4). Since the promotion of pasteurization techniques in milk dur- The Centers for Disease Control and Prevention ing the late 1940s, the incidence rate of U.S.Animal Health Association milk-borne outbreaks has diminished to U.S. Department of Agriculture less than 1% (91). The Food and Drug Administration U.S. Food and Drug Administration (FDA) states that microorganisms in soft World Health Organization raw-milk cheeses are capable of causing serious infectious diseases, including listeriosis, brucellosis, salmonellosis and FIGURE I. U.S. states that have legalized the sale of raw milk for human tuberculosis. Because of this, a law was consumption (shaded) enacted in 1944 mandating that all raw- milk cheeses (including, since 1952, all imported cheeses) must be aged for at least 60 days. The aging process allows for a combination of factors, which include pH levels, salt content, and water activity, to render cheeses microbiologically safe for consumption (43). At present, there is no law requiring all milk to be pasteurized, though numer- ous educational, regulatory, and public health organizations have issued state- ments regarding the hazards of unpasteur- ized milk consumption (Table 1) (72). In Public Citizen v. Heckler, the U.S. District Court stated that the FDA had garnered enough evidence to show that raw milk is not safe for human consumption (98). Despite this decision, the FDA did not impose a federal ban of unpasteurized milk and milk products, believing that this would not be an effective measure, for various reasons, including the fact and harmful organisms such as bacteria, after consuming contaminated, unpas- that most unpasteurized milk and milk protozoa, molds, and yeasts (86). In teurized milk (104). products are marketed in intrastate com- the early twentieth century, the Illinois During this time, unpasteurized milk merce and the belief that problems created and Wisconsin Supreme Courts were became increasingly significant to public by unpasteurized milk and milk products among the first courts to hear legal cases health. By 1938, approximately 25% of are best managed at the state and local that highlighted the potential harmful all disease outbreaks from contaminated level (98). effects of unpasteurized milk (milk from food and water were attributed to milk In 1987, as part of the Public Health cows, sheep, and goats that has not been (71). Unpasteurized cow’s milk was noted Service Act, the FDA banned the ship- pasteurized or homogenized—pumped to contain many pathogens capable of ment of raw milk in interstate commerce under pressure to render it uniform in causing disease in humans, including (24). Currently, the majority of milk consistency by emulsifying the fat con- bovine tuberculosis, diphtheria, severe consumed in the United States is Grade A tent) (57, 58). Production of milk in streptococcal infections, and typhoid and pasteurized (54). The National cities where cows were kept in tight un- fever. However, because many feared that Conference on Interstate Milk Ship- hygienic quarters, led to contamination the nutritional value of milk would be ments “Grade A” milk program oversees of milk and milk products. As a result diminished by pasteurization the practice proper pasteurization. The standards in of this poor hygiene, along with lack of was not widely adopted (77). the program are based on those set by pasteurization, numerous city dwellers, To prevent infections resulting from the FDA’s Pasteurized Milk Ordinance including children, fell ill, and some died drinking unpasteurized milk, some have (PMO), which gives states the option of
212 FOOD PROTECTION TRENDS | APRIL 2009 FIGURE 2. Average milk composition as percent of total volume Review of the scientific literature has shown that there are no significant 8.8% nutritional differences between pasteur- ized and raw milk (59). Milk is a nutritive source of lactose, proteins (casein and whey), vitamins (thiamin, folate, vita- min B.,, riboflavin), minerals (especially @ Water calcium) and enzymes (Figures 2 and 3) 99, 101). The bovine enzymes naturally = Milkfat present in milk are reduced by pasteuriza- tion, but these enzymes are not used by humans to aid metabolism of calcium = Non-fat Solids (lactose, and other nutrients; enzymes naturally proteins, minerals, etc.) present in humans are used to digest and metabolize the components of milk. At present, there is no scientific evidence to substantiate the claim that there is an anti-arthritis factor present in raw milk or that any factor in raw milk enhances resistance against diseases. Vitamin D, FIGURE 3. Composition of non-fat solids in milk which aids in the body's absorption of calcium, is added to pasteurized milk, but is found in only minute amounts in raw milk (85). The creamier flavor of raw milk can be attributed to a perception of a higher butterfat content, as the fat particles have not been homogenized Minerals,0.65% _ Acids,0.18% (treated so that the fat droplets are dispersed). Raw milk advocates have also claimed that two types of spore-forming bacteria (termed “heat-resistant patho- gens” by raw milk advocates), Bacillus cereus and Clostridium botulinum, survive the pasteurization process. B. cereus can be eliminated through pasteurization at temperatures above 100°C, and the growth of C. botulinum in milk, though possible, is rare because milk is too aerobic to allow this organism to giow 100). Lactoperoxidase and bovine milk lysozyme, enzymes key to limiting mi- crobial growth and spoilage, are described as being inactivated by pasteurization. adopting these regulations. Raw milk and antibodies, and causes lactose intolerance raw milk cheeses are not labeled “Grade (85). They also maintain that pasteuriza- Lactoperoxidase is not destroyed by minimum pasteurization standards (85) A” because they are not pasteurized and tion destroys proteins and polypeptides, and Griffiths has reported that bovine do not meet the requirements specified including enzymes, such as lactoferrin, milk lysozyme also survives pasteuriza- in the PMO. xanthine oxidase, lactoperoxidase, and tion (50). lysozyme, as well as nisin; some of these Some raw milk advocates have OPPOSING VIEWS are claimed to be necessary for calcium stated that drinking unpasteurized milk absorption (15, 44). It is also claimed According to the Centers for Disease on the farm during childhood can help Control and Prevention, since 1998, more that the pasteurization process causes al- abate allergic symptoms, such as allergic than 800 people in the United States have lergic reactions, kills beneficial bacteria, rhinitis and asthma. In a study by Perkin, become ill from consuming raw milk or and is associated with the development farmers’ children who drank unpasteur- cheese products made from unpasteurized of arthritis (15, 44). Moreover, they ized milk showed decreased asthma milk (/0). Raw milk proponents believe praise unpasteurized milk’s richer flavor symptoms (OR = 0.67, 95% CI 0.49 that pasteurization of milk diminishes the and claim that it is more nutritious and 0.91), seasonal allergic rhinitis (OR = nutritive value of milk, causes pathogens leads to stronger immune and digestive 0.50, 95% CI 0.33 — 0.77), eczema (OR to multiply, destroys immunoglobulin G systems than pasteurized milk (/5, 44). = 0.59, 95% CI 0.40 — 0.87), and atopic
APRIL 2009 | FOOD PROTECTION TRENDS 213 BLE 2. Tests commonly performed on raw milk samples
Specific pathogens Tests for certain pathogens considered to be the most dangerous, which include: Salmonella, E. coli O157:H7, S. aureus, and L. monocytogenes Cattle are also vaccinated against brucellosis and tested for tuberculosis and Johne’s disease (paratuberculosis) Somatic cell count Presence of leukocytes (white blood cells) in milk, which is an indication of whether the dairy herd is infected Should be equal to or less than 200,000 cells/ml Coliforms Indication of unsanitary production practices and/or mastitis A count of less than 100 CFU/ml is considered acceptable Standard plate count An indication of overall cleanliness of milking equipment Determines the numbers of visible individual or tightly associated clumps of bacteria in | ml of milk incubated at 90°F for 48 hours Standard plate count should be equal to or less than 5,000 CFU/ml Drug or antibiotic residues Used for treatment of mastitis and for disease therapy, but can be shed in milk Commonly used drugs/antibiotics include penicillin, oxytetracycline, cephapirin, amoxicillin, cloxacillin, and gentamicin Cattle should be 100% drug/antibiotic residue-free Preliminary incubation Best measure of raw milk keeping quality and sanitation practices on farms Preliminary incubation count should be equal to or less than 10,000 CFU/ml
Lab pasteurized count Levels in raw milk should be less than 250-300 CFU/ml Sanitation inspection Commonly performed every 6 months of milking system Monthly bulk tank cultures Identification of equipment bacteria, mastitis, and potential environmental contamination Sediment count Acceptable levels are less than |.5 mg/gal milk Freezing point (Cryoscope) Reading should be equal to or less than -.530° Horvet Rancidity Acid degree value should not exceed 1.0
*Mastitis, an inflammation of the mammary glands, is caused by bacterial infection, trauma, or injury to the udder. Globally, it remains the most common and most expensive disease affecting dairy cattle.
symptoms (OR = 0.24, 95% CI 0.10 — viruses, are refuted by Kulczycki, who raw milk is not considered a probiotic 0.53) compared to non-farmers’ children states that the receptor-binding ability food according to the Joint FAO/WHO (75). However, the generalizability of of IgG is not destroyed, but rather Working Group Report on Drafting this study is questionable; unidentified enhanced, by pasteurization of milk (66). Guidelines for the Evaluation of Pro- confounding factors in the farm environ- Another source of contention is whether biotics in Food (9). In order for the term ment may have been responsible for the unpasteurized milk causes lactose intoler- “probiotic” to be applied to a particular reduction of these symptoms. Further- ance. Bifidobacteria are claimed to aid in food, it must meet certain criteria, such more, Perkin’s study was cross-sectional, alleviating the symptoms of this disease. as passing a safety assessment, and no which makes it difficult to determine a Raw milk consumers are not protected such assement has been conducted for causal relationship because of the lack of against developing lactose intolerance, as raw milk. a time component. this condition is caused by innate lactase Research regarding reduction of Assertions regarding the destruction deficiency, low dietary intake of lactase proteins, vitamins, and minerals by pas- by pasteurization of immunoglobulin after childhood, or a variety of illnesses, teurization have revealed that only very G (IgG), a protein found in blood and including Crohn's disease, celiac sprue, or slight reductions of these components other bodily fluids of vertebrates that Whipple’s syndrome (16, 79). Raw milk are caused by pasteurization of milk. is used by the immune system to iden- proponents claim that it is also probiotic, The major milk proteins, caseins, are tify and neutralize foreign bacteria and or contains beneficial bacteria, however, essentially unaffected by pasteurization
214 FOOD PROTECTION TRENDS | APRIL 2009 (6). Pasteurization reduces B-complex (Table 2) (61). Five pathogens, Salmonella, from a particular farm (27). In Vermont, vitamins (thiamin, folate, and riboflavin) E. coliO157:H7 and other forms of Shiga Salmonella Derby infection occurred in and vitamin C by no more than 10% (20). toxin-producing E. coli, Campylobacter, eight persons, resulting in symptoms of Most of the vitamin C losses occur during Listeria, and Toxoplasma, account for most diarrhea, abdominal cramps, and fever milk storage, irrespective of whether the of the severe illnesses that can be con- (96). The unpasteurized milk to which milk is pasteurized. Moreover, pasteuriza- tracted through raw milk consumption the illness was linked was traced back to tion is not known to cause considerable (91). These disease-causing organisms a single dairy. reductions of fat-soluble vitamins (A, D, cause an estimated 3.5 million infections, Werner and colleagues reported that E and K). Lastly, as would be expected, 33,000 hospitalizations, and 1,600 deaths the mean annual incidence of Salmonella minerals such as manganese, potassium, each year (91). Outbreaks have affected Dublin infections increased more than and sodium are not significantly reduced European countries as well; between five-fold in the period between 1971 and by pasteurization (107), and in a study 1992 and 2000, 52% of all foodborne 1975 in California (102). Forty-four cases of both pasteurized and unpasteurized outbreaks in England and Wales were out of 113 had consumed unpasteurized bovine and caprine milk, no differences attributable to consumption of raw milk milk; 35 of the 44 had consumed raw in calcium levels were found (68). (48). Lastly, the economic burden of milk from a single dairy (102). There foodborne infections is substantial, cost- were 89 hospitalizations (79%) and 22 ing the U.S. approximately $6.7 billion PREVALENCE OF RAW (20%) fatalities were reported (102). annually (97). MILK CONSUMPTION Most of the cases that were infected were immunocompromised because of In 1997, Headrick et al. (55) showed THE EVIDENCE: RAW MILK- diseases such as leukemia and lymphoma. that 3.2% of the population surveyed ASSOCIATED OUTBREAKS The authors concluded that the public, in California had consumed raw milk. particularly infants, the elderly, and the This study also showed an association Salmonellosis immunocompromised, should be better between education and a person's choice informed of the potential danger of drink- An estimated 1.4 million of the 76 to consume raw milk; those with less than ing unpasteurized milk (/02). million annual foodborne illnesses in the a high school education were more likely U.S. are caused by Salmonella and result to consume raw milk than those who had in roughly 16,000 hospitalizations and Campylobacteriosis completed high school. According to 580 deaths (54). From 1972 to 2000, 17 Mark McAfee, owner of Organic Pastures C. jejuni infection, commonly char- (29%) of the 58 raw milk-associated Dairy Company, California's largest pro- acterized by gastritis (inflammation of the outbreaks were directly attributable to ducer of raw milk, approximately 100,000 stomach) and enterocolitis (inflammation Salmonella (54). Between 2000 and 2005, California residents drink raw milk each of both the small and large intestine), can 191 illnesses were traced to Salmonella- also lead to more serious diseases, which week (51). In a survey conducted by infected raw milk. In an outbreak that include Guillain-Barré syndrome and Jayarao and colleagues in Pennsylvania, occurred in Illinois, Indiana, Ohio, and reactive arthritis (73, 82). In the U.S., dairy producers residing on dairy farms Tennessee, Salmonella Typhimurium campylobacteriosis is one of the most were approximately three times more infected 62 people (54). 87.1% of patients frequently reported bacterial causes of likely to consume raw milk than to those reported signs and symptoms of illness foodborne illness (45). C. jejuni is com- living elsewhere (59). Furthermore, that included diarrhea (96.3%), abdomi- monly found in approximately 1% to they noted that a mere 42.3% of dairy nal cramps (75.9%), and emesis (44.4%) 12% of raw milk samples (78). In 1981, producers in Pennsylvania were aware of (54). Approximately 81% of the cases an outbreak in Arizona left approximately pathogens in raw milk. reported more than one symptom (54). 200 persons with C. jejuni enteritis after In a case-control study, illness occurred in the consumption of one brand of unpas- THE RISKS 37 (94.9%) of the 39 people who drank the unpasteurized milk (cases) and 16 teurized milk (92). A cohort study showed that those who drank unpasteurized milk Those who oppose the consumption (29.1%) of the 55 people who did not of raw milk believe that unpasteurized had diarrheal illness (RR €+.7, 95% CI (controls) (OR = 45.1, 95% Cl = 8.8 — milk is inherently unsafe and may ex- 1.79 — 12.33, P= 0.003) at a significantly 311.9) (32). pose the public to potentially infectious In 2007, 29 cases of diarrhea caused higher frequency than those who did not pathogens that include enterotoxigenic by S. Typhimurium were directly linked consume unpasteurized milk (RR = 3.85, Staphylococcus aureus, Campylobacter to consumption of raw milk and raw 95% CI 1.68 — 8.81, P = 0.001) (92). jejuni, Salmonella, enterohemorrhagic milk products in Pennsylvania (36). Fecal samples containing the bacterium Escherichia coli (E. coli 0157:H7), en- During this time, the Pennsylvania were found in higher quantities in the terotoxigenic F. coli - ETEC, Listeria Department of Agriculture estimat- cattle that had produced the unpasteur- monocytogenes, Mycobacterium tuberculosis, ed that the dairy implicated in this ized milk than in the control cattle. Mycobacterium bovis, Brucella species outbreak was selling approximately In Chittenden County (Vermont), Vogt (B. abortus is mainly associated with cattle 200-300 gallons of raw milk weekly to and colleagues also traced fifteen cases of and B. melitensis mainly with goats), 275 regular customers (36). No deaths C. jejuni-associated gastroenteritis to a Yersinia enterocolitica, Coxiella burnetii were reported, but two of the 29 patients commercial dairy (97). and the rabies virus (84). As a result, a were hospitalized (36). In Montana, 105 In Oregon, a college retreat to a range of tests have been developed to people were infected with S. Typhimu- farm left nineteen of 31 students with ensure the safety of unpasteurized milk rium, apparently from drinking raw milk acute gastrointestinal illness secondary to
APRIL 2009 | FOOD PROTECTION TRENDS 215 unpasteurized milk consumption (19). consumption dose-response trend was brucellosis infection occurs. Approxi- These students showed high levels of highly statistically significant (P = 0.008), mately 10% of all cases in the U.S. are C. jejuni-specific antibodies compared with disease rates of 3.6% for 0-0.9 attributed to consumption of unpasteur- to the unexposed population (19). Of cups of milk, 6.7% for 1—-1.9 cups, 14.3% ized milk and milk products (105). Several the 25 students who consumed the raw for 2—2.9 cups, and 37.5% for > 3 cups studies have suggested that unpasteurized milk for the first time, 22 were infected, (35). milk has been a source of C. burnetii, whereas neither of the two students who Shiga toxin-producing strains of the causative agent of Q fever (38, 41, did not consume the raw milk were E. coli are also known to cause hemolytic 93). Hatchette and colleagues noted infected (19). Although C. jejuni is more uremic syndrome (HUS), a potentially that 37% of those affected by a goat-assoc- commonly found in unpasteurized cows’ fatal disease occurring mostly in children iated Q fever outbreak in Newfoundland milk, goats’ milk has also been document- and infants (94). A majority of cases had antibody titers to phase I C. burnetii ed as a source of infection; in Washington experience acute renal failure (97%) and antigen > 1:64, suggesting that infection State, it was identified as the source of gastroenteritis (83%). In 1997, four with this organism had occurred (53). C. jejuni enteritis among six patients cases of HUS were reported in the Czech Consumption of unpasteurized milk (52). Although the organism was not Republic in children who had consumed contaminated with JL. monocytogenes in recovered from the milk, it was isolated raw goat's milk. The levels of anti-O157 pregnant women is also known to cause from the intestinal tract of three goats miscarriage, fetal death, or illness or death LPS antibodies (which can be associated from one dairy, and other C. jejuni iso- of a newborn (28). Infections caused by with F. coli infection) were found to be lates were obtained from goats at another Toxoplasma gondii and Corynebacterium significantly higher among those who dairy (52). pseudotuberculosis have also occurred in regularly consumed a particular farm’s An outbreak of C. jejuni enteritis in persons who have consumed unpasteur- goat milk (33%; 5 of 15 regular drinkers) Utah occurred at a high school athletic- ized milk (77, 80). compared to a control population (0%; team dinner at which unpasteurized 0 of 45) (P = 0.0005) (18). In Austria, milk was served. In this case-control enterohemorrhagic F. coli O26:H infec- THE EVIDENCE study, all cases (those experiencing ill- ness) reported diarrhea, abdominal pains, tion was also linked to the consumption of Cow-shares raw cows and goats’ milk in two children, nausea, vomiting, body aches, chills, Cow-share programs involve a farm and headaches four days after the team both less than three years of age (3). Both children had severe bloody diarrhea and cooperative in which members lease cows dinner; in contrast, none of the controls from a dairy farm and then sell shares in (those not suffering from any illness) had one child developed HUS. the herd to the cooperative members. consumed the milk served at the team Typically, a member pays an annual fee dinner. The consumption of unpasteur- Other diseases and, in return, is given purchasing rights ized milk was significantly associated with to the herd’s milk. In turn, the dairy C. jejuni enteritis (OR = 30.0, 95% CI In 1996 and 1998, two separate incidents in Massachusetts involving farmer uses the annual fees as boarding 1.58 — 153, P = .0072) (76). the consumption of unpasteurized milk fees for the cows. Outbreaks of foodborne from rabid cows led to mass rabies post- illness have been linked to raw milk Escherichia coli exposure prophylaxis (PEP) of 80 people purchased through such cow-sharing programs (31). In 2005, eighteen cases of E. coli and Shiga toxin-producing (29). The median cost of this treatment E. coliO157:H7 were associated with raw E. coli have been found in 0.87% to 10% in Massachusetts was reported as $2,376 milk consumption among shareholders of bulk tank samples of unpasteurized per person during the period 1991-1995 of a cow-share program in Oregon (33). milk in Minnesota, Ontario, Pennsylva- (65). In 2005, the milk of a rabid cow Five patients, all younger than fourteen nia, South Dakota and Wisconsin (59, in Oklahoma was mixed with that of years of age, required hospitalization, 74, 88). Sixteen cases of E. coli infection approximately 70 other cows, and as and four developed hemolytic uremic caused by raw milk consumption were a result, hundreds of consumers were syndrome (33). reported in Oregon, where four of the potentially exposed (34). Sixty-two 132 animals of the herd tested positive consumers received PEP at an estimated for the organism (63). The infection led cost of $186,000 No humans were Pasteurized milk outbreaks reported to have contracted rabies through to gastrointestinal symptoms in those The rare outbreaks attributed to ingestion of unpasteurized milk from any affected. Interestingly, despite new label- pasteurized milk can generally be traced of the rabid cows. Although rabies infec- ing requirements, increased monitoring to post-pasteurization hygiene, namely of dairy sales from the implicated dairy tion through ingestion of unpasteurized inadequate pasteurization and/or con- milk has not been described in the lit- farm, and public health efforts to warn tamination after pasteurization (47). In the public of hazards associated with raw erature, it is theoretically possible; rabies 1983, an outbreak caused by L. mono- milk consumption, retail sales continued transmission through ingestion of milk cytogenes in Massaschusetts affected 42 and illnesses ensued (63). In the state from rabid animals has been reported (2). immunocompromised adults and seven of Washington in 2005, an outbreak of Pasteurization, however, inactivates the fetuses or infants (47). Fourteen of these E. coli resulted in illness among eighteen rabies virus (89). patients died because of disease-related people, most of whom were children. The Other organisms present in raw meningitis, septicemia, or spontaneous relative risk for illness increased steadily milk have also been implicated in human abortion (47). In this outbreak, two with the average number of cups of raw disease. Globally, milk and milk products case-control studies (one matched by milk consumed daily. The average daily are the primary means by which human neighborhood, one matched by under-
216 FOOD PROTECTION TRENDS | APRIL 2009 lying disease) showed that illness was decrease flavor and lengthen the ripening In France, where many of the world’s strongly associated with consumption time of cheese (23). However, United raw milk soft cheeses are produced, several of pasteurized whole or 2% milk (OR = States Department of Agriculture regu- outbreaks have occurred. Desenclos and 9.0, P< 0.01 for neighborhood-matched lations require that cheeses made from colleagues identified an outbreak in 273 2 study; OR = 11.5, P< 0.001 for illness- unpasteurized milk be aged for more people in France who consumed raw matched study) (47). After inspection of than 60 days, as stated in the Standards goats milk cheese in which the organ- the dairy plant with which the outbreak of Identity in the U.S. Code of Federal ism implicated was Salmonella enterica was associated, neither improper pasteuri- Regulations CFR, section 7 CFR 58.439. serovar paratyphi B (42). Brie de Meaux zation nor a source of contamination after The FDA permits the manufacture and cheese made from raw cows’ milk was pasteurization was identified. As the result interstate sale of unpasteurized milk the source ot L. monocytogenes infection of further epidemiologic study, it was de- cheeses if they are aged for a minimum among 20 people in France; “pregnant termined that this vulnerable population of 60 days at a temperature greater than women were affected, of whom two suf- had in fact consumed raw milk that was Jock fered spontaneous abortions, two had contaminated after processing (47). Soft cheeses tend to be high in stillbirths, and five gave birth prematurely Y. enterocolitica O:8 infections have moisture. Unpasteurized soft cheeses im- (49). A case-control study linked acute the potential of being transmitted through plicated in disease outbreaks include Brie, hemolytic uremic syndrome that occurred pasteurized milk because the bacterium Camembert, Vacherin, and homemade, in four children in a French village to a is capable of growing under refrigeration soft, and unripened cheeses (106). A cheese made with unpasteurized mixed (62). In 1976, 38 schoolchildren became variety of pathogens have been implicated cows’ and goats’ milk (P 0.006) (41). ill with yersiniosis after becoming infected in outbreaks associated with raw soit All four patients had fever, diarrhea, acute by way of contaminated chocolate milk. cheeses (106). During the cheese-making renal failure, anemia, schistocytosis, and The bacterium had been introduced into process, some pathogens are inactivated, thrombocytopenia (41). the milk through improper handling of depending on the temperature and pH chocolate syrup, which was hand-mixed during production and ripening, yet Interestingly, a risk assessment per- with pasteurized milk. A large multistate many others survive this aging process. formed by Sanaa and colleagues revealed outbreak of this disease also occurred in Ripened soft cheeses present a greater that the predicted probability of contract Tennessee, Arkansas, and Mississippi, risk for growth and survival of microor- ing severe listeriosis after consumption of where three different case-control studies ganisms than do aged hard cheeses (43). both Brie de Meaux cheese and Camem- indicated that milk consumption from a The raw milk soft cheeses of greatest bert of Normandy made from raw milk specific plant was statistically associated concern to public health are “queso fresco” is lower than after consumption of soft with illness characterized by enteritis style cheeses, which are typically soft cheeses made from pasteurized milk (8/ involving fever, diarrhea, and abdominal and white and which are often imported 103). T he incidence rate of severe list- pain (90). Inspection of the plant did from Mexico and Central American eriosis after consuming one of these two not reveal a source or mechanism of countries (5). They are typically made cheeses was 10° per year (81). In 1997, a
at home, sold door-to-door, ill -gally a community-wide outbreak of Salmonella contamination. However, an outbreak of 5 yersiniosis in 10 residents of the Upper imported, or sold in local markets and enterica serovar Typhimurium infection Valley of Vermont and New Hampshire restaurants. In the U.S., a variety of raw secondary to raw milk Morbier cheese was linked to consumption of bottled milk cheese-associataed outbreaks have consumption occurred in thirty-three of pasteurized milk (1). The contamination occurred (5). forty cases, compared to 23 of 42 controls likely occurred when milk bottles were In 1983, sixteen cases of Group C matched in age and area of residence (OR rinsed with untreated well water after Streptococcal infections in New Mexico = 6.5, 95% CI 1.4 — 28.8) (39). All cases they had been handled by workers caring were linked to “queso blanco,” a home- suffered from fever and/or diarrhea during for pigs. made white cheese (5). In North Carolina, the investigation period. Lastly, a cluster of S. Typhimurium outbreaks have in an outbreak of listeriosis associated four cases of bloody diarrhea and hemo- with homemade Mexican-style cheese, also been linked to poor pasteurization lytic uremic syndrome in 1994 was traced infection of 10 pregnant women with techniques (/2). The largest outbreak to consumption of fromage frais made L. monocytogenes resulted in five stillbirths, of salmonellosis in U.S. history was at- from raw cows’ and goats’ milk (7). three premature deliveries, and two infect- tributed to two brands of pasteurized An outbreak of Q fever caused by C. ed newborns (87). A case-control study 2% milk taken from a single dairy plant burnetii occurred in a psychiatric hospital showed that cases had a seven times greater in Kentucky; at least sixteen cases of in southern France among support staff gastroenteritis occurred because of odds of having ingested queso fresco com- and patients who also worked on a dairy improperly pasteurized milk. People pared to controls (OR = 7.3, 95% CI 1.4- farm near the hospital (46). A serologic who consumed the milk were approxi- 37.5) (30). In another case-control study, survey performed among suspected cases mately six times more likely to develop S. Typhimurium DT 104 was also shown (those with exposure to goats and their illness (P = 0.01) than those who did not to have caused queso fresco-associated unpasteurized dairy products) revealed consume it (26). illness due to raw milk cheese ingestion, when isolates were drawn from seventy- that 66% had elevated C. burnetii titers. nine people (37). Lastly, a comparison Seropositive rates were significantly higher Unpasteurized soft cheese- of patients with neighborhood controls among persons who had worked on the farm and consumed unpasteurized milk associated outbreaks linked S.Typhimurium with eating raw milk queso fresco in an outbreak in products (69%, 22 of 32, P = 0.007), Unpasteurized milk is preferred by Washington state (matched OR = 32.3, suspected cases who only had worked cheese makers because pasteurization can 95% CI 3.0 — 874.6) (95). on the farm (75%, 9 of 12, P = 0.009),
APRIL 2009 | FOOD PROTECTION TRENDS 217 FIGURE 4. U.S. states that have legalized the sale of raw milk for human consump- THE EUROPEAN tion, but require warning labels (shaded) SOLUTION
Europe has a rich tradition of pro- ducing unpasteurized milk products (mainly cheese), the safety of which is regulated by the European Commission (EC). The EC requires that these pro- ducts meet process hygiene, food safety, and microbiological standards. It also regulates the production and labeling of raw milk products (72). Countries of the European Union must then create their own laws and regulations in compliance with EC regulations. Products made with unpasteurized milk must bear the label ‘made with raw milk (72). For instance, in England, the sale of raw milk is legal provided that the containers have a green top (40).
RECOMMENDATIONS
Given the evidence, it is clear that unpasteurized milk and cheese have the and those who only had consumed Unpasteurized hard cheese potential to pose a risk to health. While unpasteurized milk products (75%, 9 some purport that an outright ban may From 1948 to 1988, six outbreaks of 12, P = 0.009), compared with those implicated hard cheeses produced in the help abate the incidence of unpasteurized who had neither worked with the goats milk and cheese outbreaks, many believe United States (60). Several reports have nor consumed unpasteurized goat milk that imposing a ban on such products is called the existing 60-day aging period products (0 of 5) (46). an infringement on freedom of choice. in the manufacture of hard cheeses made Other European countries have If a ban were imposed, it would pose a with unpasteurized milk into question also had raw soft milk cheese-associated variety of problems for key stakehold- because of safety concerns, suggesting outbreaks. In Malta, a soft cheese made ers, such as state agricultural depart- that all cheeses should be made from from unpasteurized goats’ and sheeps’ ments, dairy farmers, and raw milk and milk affected 135 people as a result of pasteurized milk (83). The FDA’s Center cheese consumers. The time, energy, and Brucella melitensis infection (22). Cheeses for Food Safety and Applied Nutrition resources needed to enact a ban would made from unpasteurized cows’ milk has also begun examining the safety of all overstrain state agricultural departments. led to food poisoning in England and raw milk cheeses and plans to conduct Furthermore, surveillance and regulation Wales; 42 people who consumed Irish a full risk profile of each type of cheese of sales is impractical because of labor and soft cheese were infected with S. Dublin (83). Thirteen cases of FE. coli hemor- costs and may not be completely effective (69). In Spain, 81 cases of brucellosis rhagic colitis associated with unpasteur- in preventing the illegal production and were associated with consumption of ized Gouda cheese in Canada led Honish sale of these products, which would most fresh unpasteurized cottage cheese (OR and colleagues to suggest that Canadian likely continue. = 311.9, 95% CI 41.28 — 12,735) (25). authorities question current federal legis- A ban on unpasteurized milk cheeses Consumption of fresh, unpasteurized goat lation that permits sale and consumption would also cause a great deal of economic cheese in a local dairy farm in Finland of unpasteurized milk cheeses aged over concern for states, as many cheeses in led six people to develop septicemia and cheese-producing states are made using 60 days (56). After consuming Stilton one person to develop purulent arthritis unpasteurized milk, and a large portion cheese, 155 people were thought to have secondary to Streptococcus equi subspecies of state agricultural revenue may come been infected with S. aureus enterotoxin zooepidemicus infection (67). from milk and milk products, particularly (69). In 2008, several hard raw milk Fresh, unpasteurized cheese curds in states like Vermont. are also a potential source of infection. In cheeses were recalled in Indiana because A successful intervention called The Wisconsin, 55 patients contracted EF. coli of high levels of S. aureus in Colby Abuela Project has shown how effective infection after eating fresh cheese curds cheese, jalapefio natural cheese, garlic safe cheese workshops encouraging the (8). Furthermore, more than 40 people pepper cheese, and Monterey Jack cheese use of pasteurized milk can reduce the had symptoms of abdominal cramping, (21). There was also a recall of Berkshire incidence of S. Typhimurium outbreaks bloody diarrhea, fever, vomiting, and Blue Cheese, a cheese made in Massa- (17). The intervention focused on the nausea after the ingestion of white cheese chusetts, after routine FDA sampling dis- use of pasteurized milk in the preparation curds produced in Wisconsin (8). The covered elevated levels of L. monocytogenes of queso fresco among a Hispanic com- cheese curds tested positive for C. jejuni (14). There is limited information in the munity in Washington state (17). Two- and, as a result, all dairy manufacturing scientific literature concerning pasteurized hundred twenty-five attendees reported activity was terminated (64). milk cheese disease outbreaks. an acceptance of a new recipe and, as a
218 FOOD PROTECTION TRENDS | APRIL 2009 result, educators began conducting more DeWitt, D.N. Cameron, P.M. Griffin, . Anonymous. 2006. Washington workshops throughout the state. and L. Slutsker.2000.An outbreak of State Department of Agriculture The success of the Abuela Project Yersinia enterocolitica O:8 infections Food Safety Program. The truth suggests that a public health campaign associated with pasteurized milk. about raw milk sales. Available at informing potential raw milk consumers J. Infect. Dis. 181:1834—7. http://agr.wa.gov/foodanimal/dairy/ and producers about the safety of raw milk . Afshar, A. 1979. A review of non- docs/RawMilkTruth.pdf. Accessed products would be beneficial. Such cam- bite transmission of rabies virus 3 February 2009. paigns may be accomplished in a variety infection. Br.Vet. J. 135:142-148. . Anonymous. 2008. National En- of ways, including information sessions, . Allerberger, F., A.W. Friedrich, vironmental Health Association. community meetings, and dissemination K. Grif, M. P. Dierich, H.. J. National Environmental Health of brochures. Public health measures to Dornbusch, C. J]. Mache, Association Position Regarding
help improve the pasteurization process E. Nachbaur, M. Freilinger, P. Rieck, Sale or Distribution of Raw Milk. include the use of a recording thermom- M. Wagner, A. Caprioli, H. Karch, Available at http://www.highbeam. eter and air space heater, pasteurization and L.B. Zimmerhackl. 2003. Hemo- com/doc/|GI-177028519.html. at appropriate temperatures and time lytic-uremic syndrome associated Accessed 3 February 2009. intervals, and regular phosphatase and with enterohemorrhagic Escherichia . Anonymous. 2008. United States bacteriologic testing. coli O126:H7 infection and con- Food and Drug Administration. Recall — State Press Release. Another alternative is to require sumption of unpasteurized cow’s milk. Int. J. Infect. Dis. 7:42-5. Consumer Warning: Contaminated warning labels on raw milk, thus allow- . Anonymous. 1928. U.S. Public Cheese. Available at http://www. ing consumers to make informed choices. Health Service. Milk investigations: fda.gov/oc/po/firmrecalls/gras- This would help reduce rates of infection, preparation of a standard milk- symeadows0!_08.html. Accessed especially among the most vulnerable control code. Annual report of 3 February 2009. populations. Moreover, in the event that a the Surgeon General of the Public . Anonymous. 2008.Weston A. Price disease outbreak occurs, the contaminated Health Service of the United States, Foundation. Happening. Available products could be traced easily to the for the Fiscal Year 1928. Wash- at http://www.realmilk.com/hap- source. The possible disadvantages of this ington: U.S. Government Printing pening.html. Accessed 3 February approach include limited public health Office; p. 53. 2009. benefits and inaction among consumers . Anonymous. |983. Group C strep- . Anonymous. 2008. Weston A. after reading labels. Currently, 12 out of tococcal infections associated with Price Foundation. Sheehan Power- the 22 states where it is legal to sell raw eating homemade cheese — New Point Response. Available at http:// milk for human consumption require Mexico. Morb. Mortal. Weekly Rep. www.realmilk.com/documents/ warning labels (Fig. 4) (15). In Washing- 32:510, 515-6. SheehanPowerPointResponse.pdf. ton state, all retail raw milk products must . Anonymous. 1983. Kiel. Milch- Accessed 3 February 2009. bear the following label (J 1): wirtsch Forschungsber. . Arunachalam, K. D. 1999. Role of “WARNING: This product has not 35:345-356. bifidobacteria in nutrition, medi- been pasteurized and may contain harmful . Anonymous. 1994. Two clusters of cine and technology. Nutr. Res. bacteria. Pregnant women, children, the haemolytic uraemic syndrome in 19:1559-1597. elderly and persons with lowered resistance France. Communicable Dis.Weekly . Bell, R. A., V. N. Hillers, and to disease have the highest risk of harm from Rep. 4:29. T. A.Thomas. 1999. The Abuela use of this product.” . Anonymous. 1995. Brucellosis as- Project: sate cheese workshops to sociated with unpasteurised milk reduce the incidence of Salmonella States could use a warning such as products abroad. Communicable Typhimurium from consumption of this to properly inform all producers and Dis. Weekly Rep. 5:151. raw-milk fresh cheese. Am.]. Public potential consumers about hazards associ- . Anonymous. 2000. Outbreak of Health. 89:142 11-1424. ated with raw milk and raw milk cheese Escherichia coli O157:H7 infec- . Bielaszewska, M., J. Janda, K. Blahova, consumption. tion associated with eating fresh H. Minarikova, E. Jikova, M.A. A measure such as this is feasible cheese curds—Wisconsin, June Karmali, J. Laubova, J. Sikulova, M. and not without precedent. Given these 1998. Morb. Mortal. Weekly Rep. A. Preston, R. Khakhria, H. Karch, considerations, providing education 49:91 1-913. H. Klazarova, and O. Nyc. 1997. to dairy producers and consumers and . Anonymous. 2002. Joint FAO/ Human Escherichia coli O157:H7 implementing the use of warning labels WHO Working Group report on infection associated with the on unpasteurized milk and soft cheeses drafting guidelines for the evalua- consumption of unpasteurized goat’s milk. Epidemiol. Infect. 119: are the most effective ways for state tion of probiotics in food. London, agricultural departments to decrease the Ontario, Canada. Available at ftp:// 299-305. . Blaser, M. J., E. Sazie, and L. P. consumption of these products, prevent ftp.fao.org/es/esn/food/wgreport2. Williams, Jr. 1987. The influence of illness, and thus ensure increased public pdf .Accessed 3 February 2009. . Anonymous. 2006. Food Facts: U.S. immunity on raw milk-associated safety. Food and DrugAdministration. The Campylobacter infection. J.Am.Med. dangers of raw milk. Available at Assoc. 257:43—46. REFERENCES http://www.cfsan.fda.gov/~acrobat/ . Bowen, D. April 13, 2005. Cheese 1. Ackers,M.L.,S. Schoenfeld, J. Mark- rawmilk.pdf. Accessed 3 February shop seeks better precautions. man,M.G. Smith, M.A. Nicholson,W. 2009. NewYork Times. Available at http://
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Akiyoshi, gov/~acrobat/Imr2-0.pdf. Accessed before the Health and Government A. Donohue-Rolfe, and H. Trachtman. 3 February 2009. Operations Committee Maryland 2004. Antibody therapy in the . Wright, P., and P. Huck. 2002. House of Delegates. Available at management of shiga toxin-induced Counting cases about milk, our http://www.cfsan.fda.gov/~acrobat/ hemolytic uremic syndrome. Clin. most nearly perfect food, 36 Law rawmilk3.pdf.Accessed 3 February Microbiol. Rev. 17:926-941. Soc. Rev. 51. 2009. . Villar, R.G., M. D. Macek, S. Simons, . Young, E. J., and U. Suvannoparrat. . Soxhlet, F. 1879. Die gewichtsanaly- P.S. Hayes, M. J. Goldoft, J. H. Lewis, 1975. Brucellosis outbreak attrib- tische Bestimmung des Milchfettes, L. L. Rowan, D. Hursh, M. Patnode, uted to ingestion of unpasteurized Polytechnisches J. (Dingler’s) 232, and P. S. Mead. 1999. Investigation goat cheese. Arch. Intern. Med. 46l. of multidrug-resistant Salmonella 135:240-243. . State of North Carolina. 18 De- serotype Typhimurium DT 104 in- . Zottola, E. A.,and L.B. Smith. 1991. cember 2007. Listeria warning is- fections linked to raw-milk cheese Pathogens in cheese. Food Micro- sued [Press release]. Department in Washington State. J. Am. Med. biol. 33:171-182. of Health and Human Services, Assoc. 281:181 1-1816. . Zurera-Cosano, G., R. Moreno- Public Information Office.Available . Vogt, R. L., A. Hakey, and J. Allen. Rojas, and M. Amaro-Lopez. 1994. at http://www.dhhs.state.nc.us/ 1981. Salmonella Enteritidis sero- Effect of processing on contents and pressrel/|2-18-07b.htm. Accessed type Derby and consumption of relationships of mineral elements of 3 February 2009. raw milk. J. Infect. Dis. 144:608. milk. Food Chem. 51:75—78.
FOOD PROTECTION TRENDS | APRIL 2009 Food Security | Water Testing | BioDefense
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IAFP Exhibitor IAFP Sustaining Member
APRIL 2009 | FOOD PROTECTION TRENDS 223 Highlights of the Executive Board Meeting February 8-9, 2009 Grapevine, Texas
Following is an unofficial summary of actions from the Executive Board Meeting held in Grapevine, Texas on February 8—9, 2009:
Approved the following: Location for 2010 International Symposium
Minutes of October 28-29, 2008 Executive Coordination of effort with Turkey Affiliate Board Meeting for a conference Minutes of October 28, 2008 Executive Proposal received to establish a “freezing Board Executive Session Meeting research award” Agreement with Springer for food safety Fellow Awards to be presented at [AFP series of books 2009 Report on APHA compendium of methods — Policy on conflict of interest update Policy on whistleblower WHO-NGO update Revoke charters of Mississippi and 3-A Sanitary Standards Tennessee Affiliates Non 0157 E. coli white paper Food safety capacity building within APEC Discussed the following: Investment results for 2008 E-mail votes taken since the last meeting India activity — establish Affiliate Constitutional amendment Rapid response for Sa/monella in peanuts Committee appointments Newly designed Membership materials IAFP 2009 planning update Review of Program Committee meeting Reports received: Change of deadline for symposia IAFP Report submissions Food Protection Trends Parkin and Silliker Lecturers Journal of Food Protection Continuation of Fellow presentations IAFP Web site at Opening Session Membership update Sponsorship of events Advertising / sponsorship update IAFP 2011 contract signed — Milwaukee Financial statements Long-range planning goals Board Members attending Affiliate meetings Financial results from 2008 European Affiliate View newsletter Symposium Future Annual Meeting schedule International meetings updates — China, Lisbon, Dubai, Korea Exhibiting (IAFP on the Road) Set dates for 2009 European Symposium — Next Executive Board meeting — April 21-22, October 7-9 in Berlin 2009.
224 FOOD PROTECTION TRENDS | APRIL 2009 What makes our quality control microorganisms stand apart from the competition? (and can't be seen under a Beco eo
SirselSorerls ore Experience
e icreBieLlegics: * 8 When quality matters most
ae .com IAFP Exhibitor IAFP Sustaining Member NEW MEMBERS S i a i
TAIWAN Yael Spektor AUSTRALIA University of Florida Jeremy W. Chenu Chia-Yang Chen Gainesville University of New South Wales National Taiwan University Gordon, New South Wales Taipei City GEORGIA
lan F. Connerton Oyewole Adeyemo RD Chaminda S. Ranadheera USDA-FSIS-FERN University of Nottingham University of Newcastle, Australia Athens Callaghan, New South Wales Loughborough, Leicestershire Ramesh Y. Avula UNITED STATES © University of Georgia Athens Roniele P. Cordeiro CALIFORNIA University of Manitoba IDAHO David L. Leatherman Winnipeg, Manitoba Courtney B. Staszak Chiquita Brands International University of Idaho Andrea M. Goldson Salinas Moscow University of British Columbia Vancouver, British Columbia Ho S. Phang ILLINOIS University of California-Davis Linda Ho Davis Tim Oberg University of Alberta Spraying Systems Co. Edmonton, Alberta lrasema Puente Wheaton Sabroso Co. Jeyachchandran Visvalingam Oxnard INDIANA University of Manitoba Thomas L. Ford Winnipeg, Manitoba COLORADO Indiana State Board of Animal David Natalizia Health Dynamic Safety Inc. Indianapolis Castle Rock Athina Ntzimani IOWA University of loannina loannina DISTRICT OF COLUMBIA Roxanne R.VonTayson Betsy L. Booren lowa State University American Meat Institute Foundation Ames Washington Attila Kereszt KANSAS Bay Zoltan Foundation for Applied Timothy Boyd Vaibhav S. Ahirrao Research The Weston A. Price Foundation Kansas State University Szeged Washington Manhattan
Sally Fallon Morrell Minto Michael The Weston A. Price Foundation Kansas State University Elisa Cabrera-Diaz Washington Manhattan Universidad de Guadalajara Tlaquepaque, Jalisco FLORIDA MARYLAND
Simona Blatter Gabriel L. Shook Kari A. Belin University of Zurich University of Florida FDA Zurich Gainesville College Park
226 FOOD PROTECTION TRENDS | APRIL 2009 mS. 7 NEW MEMBERS 3 J
Iris E.Valentin-Bon MISSOURI OKLAHOMA USDA-FSIS-OPACE-FSES-PHS Robin Randall Odenton George J. Cocoma Cross Lane Foods Professional Resource Organization, Inc. Kansas City Peter Feng Edmond US-FDA College Park NEBRASKA TEXAS David Monsalve Stanley E. Ford ConAgra Foods MASSACHUSETTS Leeland Baking Co., LLC Bellevue Jung-Lim Lee Houston University of Massachusetts Amherst NEW YORK VIRGINIA Jordi Miret Takiyah O. Abdulmalik MICHIGAN VEDEQSA Inc. Virginia Tech New York Daniel E. Beam Blacksburg Zep Inc. Rajesh F. Shah Taylor Tony Crincoli Kozy Shack Enterprises, Inc. Altria Hicksville Lisa Lucore Richmond Kellog Co. NORTH CAROLINA Battle Creek WISCONSIN Maren E. Anderson Sarah E. Dierschke Jamie C. Morrison RTI, International University of Wisconsin Michigan State University Research Triangle Park Madison Lansing Timothy R. Cox David L. Trott MINNESOTA Cox Consultants, Inc. University of Wisconsin Bennett Stelios Viazis Madison University of Minnesota St. Paul
NEW SUSTAINING MEMBER Delhaize Group James R. Ball Brussels, Belgium
APRIL 2009 | FOOD PROTECTION TRENDS 227 WHATS HAPPENING IN. FOOD SAEELY
ServSafe Starters personal hygiene, cross contamin- tors, regulatory professionals and Employee Online Course ation and allergens, time and temp- processors alike. Launced by National erature, and cleaning and sanitizing. The commercial display of the A sixth section focuses on job- P3-A Symbol is intended to benefit Restaurant Association specific needs. Each of the five equipment fabricators and custom- ational Restaurant Associa- sections can be completed in as ers: tion has launched ServSafe little as 10 minutes each. The course, Equipment fabricators Starters Employee Online available in English and Spanish, uses gain broad acceptance of Course at www.ServSafe.com/Start- interactive simulations allowing the their products because the ers. Designed for employee-level employee to practice and retain the P3-A Symbol conveys the restaurant and foodservice workers, critical food safety lessons. equipment conforms to the ServSafe Starters online train- materials, design and fab- ing program delivers core food 3-A SSI Introduces New rication criteria critical to safety training consistently and helps Symbol for Equipment acceptance by customers ensure that food is handled safely Built to P3-A Standards and regulatory authorities. throughout the operation. P3-A Standards criteria he Pharmaceutical 3-A “Food safety is a number one help reduce the cost of (P3-A) Council of 3-A Sani- priority for the NRA and our mem- dies, tools and intended tary Standards, Inc. announc- bers so we are pleased to introduce delivery time that would es the introduction of a new P3-A this newest addition to our ServSafe result without uniform Symbol for use in conjunction with family of products. ServSafe Start- criteria. the marketing of equipment and ma- ers Employee Online Program will Users and specifiers of chinery that meets the requirements allow more foodservice profession- equipment used for the of published P3-A Standards. The als to have access to this important production of Active new registered mark combines the training and stay abreast of the most Pharmaceutical Ingredients established and respected 3-A Sym- recent developments in safe food (APIs) gain confidence in bol with the stylized ‘P’ to indicate handling. Created by the restaurant the compatibility of equip- conformance to a P3-A Standard. and foodservice industry, this pro- ment because experts on The P3-A Symbol was designed gram — with its convenient online equipment design, phar- for voluntary display on equipment maceutical production and format — is a solution to minimize or machinery that conforms to a other authorities helped training costs while keeping busi- P3-A Standard. Use of the P3-A develop each P3-A Stand- nesses and customers safe,” said Symbol is subject to the general li- ard. They know the equip- David Gilbert, acting executive vice censing provisions of 3-A SSI, includ- ment meets basic criteria president, products and services, ing the inspection of sample equip- for the intended applica- National Restaurant Association ment by an accredited independent tion. Solutions. inspection authority, known as a Complete details on the new “In addition, operators have told Certified Conformance Evaluator P3-A Symbol and the application us that documentation of training is (CCE). A prospective licensee must for authorization are available on critical, so the new ServSafe Start- submit a report of conformance for the 3-A SSI Web site at www.3-a. ers online program has an online specific names/models of equipment org under Pharmaceutical 3-A and tracking capability. It allows the to obtain authorization to display P3-A Symbol Authorization or go to: employee's progress and status to the mark. The third party verifica- http://www.3-a.org/pharmaceutical/ be viewed online and recorded.” tion inspection requirement for use symbol_authorization.html. ServSafe Starters Employee of the P3-A Symbol enhances the In August 2008, 3-A SSI an- Online Course is divided into five recognition and the value of the nounced approval of the first three core sections: basic food safety, P3-A Symbol for equipment fabrica- American National Standards for
228 FOOD PROTECTION TRENDS | APRIL 2009 WHAT'S HAPPENING IN FOOD SAFETY
equipment and systems used to to the strength, identity, President — Georgia- produce and package active pharma- safety, purity or quality of Pacific Professional Food ceutical ingredient (APIs). the active pharmaceutical Services Solutions The new P3-A standards ingredient, excipient, or include: drug product. eorgia-Pacific LLC has announced that William * General Glossary of Termi- Four other new standards for Donahue, vice president and nology Used in Pharmaceu- API equipment are currently under general manager — Georgia-Pacific tical 3-A® Standards, P3-A development, including Agitated Filter Dryers,Vessels and Agitators, Professional Food Services Solutions, 001 —This reference docu- Mills and Classification Equipment, has been promoted to president of ment is intended to sup- and Process Heat Exchangers. The that business. He will continue to port and facilitate the use P3-A Council invites all interested report to Kathy Walters, executive of other P3-A Standards. stakeholders to participate in the vice president — global consumer Specifically, this standard new standards development. products. provides users of P3-A Copies of the new standards “Bill has effectively led this standards and accepted are now available for purchase in business since it was formed practices with definitions of electronic format or printed ver- during our Consumer Products acronyms and terms widely sion through the 3-A SSI Web site. reorganization in 2007,” said used in these documents. Details on participating in the P3-A Walters. “I have tremendous Pharmaceutical 3-A® Sani- standards activities and the role of confidence in Bill’s ability to lead tary/Hygienic Standards the new standards for API equip- the Food Services Solutions business for Materials for Use in ment/materials relative to other through today’s tough economic Process Equipment and standards or industry guidelines are climate and into a strong future Systems, P3-A 002 — These also available at the 3-A SSI Web of superior performance and standards provide mini- site. growth for our customers and our mum materials and surface company.’ property requirements, Rod Nilsestuen Taps UW- Prior to the Food Services including minimum fabrica- Solutions business, Mr. Donahue led tion related materials and Madison Food Scientist Georgia-Pacific’s bleached board surface property require- Steven Ingham to Lead business since joining the company ments for equipment and Food Safety Division in 2003. Previously, he spent 12 components utilized in the griculture, Trade and pharmaceutical manufactur- years in various domestic and Consumer Protection ing environment whereby international bleached board sales Secretary Rod Nilsestuen those material and surface and marketing roles. Mr. Donahue has appointed Steven C. Ingham properties may directly, received his bachelor’s degree from administrator of the department's indirectly, or incidentally Wake Forest University. division of food safety. impact the strength, iden- Mr. Ingham comes to the tity, safety, purity or quality 3-A SSI Announces department from the University of of the active pharmaceuti- Accreditation Exam for Wisconsin-Madison, where he has cal ingredient, excipient, or Expanded Inspection drug product. been at the forefront of developing P3-A® End Suction Cen- real-world systems to protect food Programs trifugal Pumps for Active safety at critical, hazardous points pplications are now available Pharmaceutical Ingredients, in processing. from 3-A Sanitary Standards, P3-A 003 —This standard Mr. Ingham earned his bachelor’s, Inc. (3-A SSI) for candidates covers the sanitary design master’s and doctorate degrees interested in obtaining certification requirements of mechani- from Cornell University. He held as a 3-A SSI Certified Conformance cally sealed end-suction faculty posts at Louisiana State Evaluator (CCE). Individuals who centrifugal pumps, conform- University and the University of meet application requirements will ing to ANSI/ASME B73.1, Saskatchewan, Canada, before joining be eligible to sit for the accredita- whereby those design the UW-Madison Department of tion exam on May 18, 2009 at The criteria may directly, indi- Food Science in 1993, where he is Wyndham Milwaukee Airport Hotel rectly, or incidentally impact a full professor. and Convention Center, Milwaukee,
APRIL 2009 | FOOD PROTECTION TRENDS 229 WHATS HAPPENING IN FOOD SAFETY
Wisconsin in conjunction with the See a copy of the complete ann- For the last four years, Dr. 3-A SSI 2009 Annual Meeting and ouncement and a link to the CCE Walker has been director of the Education programs. Application Form at www.3-a.org. cereals and cereals processing The CCE designation is re- division. quired for those wishing to conduct New Interpack President Third Party Verification (TPV) in- Elected Jack Vresics Named spections of dairy and food pro- he Interpack Processes and Interim CEO of cessing equipment covered by 3-A Packaging 201 | Advisory Component Hardware Sanitary Standards. Instituted in late Council has unanimously Group 2003, the TPV inspection is required elected the new president of the for equipment manufacturers or show: Christian Traumann, managing omponent Hardware Group used equipment resellers to obtain director of MULTIVAC Sepp (CHG), manufacturer of or renew a 3-A Symbol. The TPV Haggenmiller GmbH & Co. KG. premium plumbing and requirement was implemented to The vice presidents are Friedbert hardware products for commercial, verify conformance to 3-A Sanitary Klefenz, president of Bosch Packag- foodservice, institutional and health- Standards for sanitary equipment ing Technology and Bernhard care applications, is pleased design, fabrication and construction Borgardt, a representative of RPC to announce the appointment of materials. Equipment authorized for Group, who is also president of the John J. (Jack) Vresics as interim chief the 3-A Symbol must be re-inspect- German Association for Plastics executive officer. The company is ed every five years. Packaging and Films (IK), the Central currently conducting a formal search 3-A SSI expanded the TPV Federation of the Plastics Processing for a new president and CEO. inspection program in late 2007 to Industries (GKV) and the European Jack brings to the company include a new Replacement Part Plastics Converters (EuPC). significant experience in general Qualification Certificate for parts management, marketing, internation- used in equipment covered by Campden BRI Appoints al manufacturing and sales, and new 3-A Sanitary Standards anda 3-A New Director—General product development. Jack was most Process Certificate for process- recently president and CEO of Tech- r. Steven Walker has been ing operations covered by most nical Concepts (TC), one of the appointed director-general 3-A Accepted Practices. The TPV designers and manufacturers of designate of Campden BRI. inspection requirement also ap- touch-free, automated product Dr.Walker will assume the role systems used for hygiene and odor plies to equipment that displays the of diretor general later this year. control in “away-from-home” new P3-A Symbol associated with Bob Clarke, chairman of washrooms. TC, also owned by conformance to new Pharmaceutical Campden BRI commented, “I am CHG’s major shareholder, Liberty 3-A (P3-A) standards. very much looking forward to Partners, was acquired by Newell Complete CCE application working with Steven in the further Rubbermaid in April 2008. Prior to packages must be received by 3-A development and strengthening of joining TC, Jack was group president SSI no later than Friday, April 17, Campden BRI. Steven joined the of the Colson Group headquartered 2009. Candidates meeting the appli- company in 1986 as a microbiologist in Chicago, IL. With the Colson cation requirements will be eligible and worked extensively in the areas Group, Jack was responsible for the to sit for the accreditation exam of predictive food microbiology group of caster and wheel compa- scheduled for the morning of Mon- and chilled foods microbiology.” nies including Colson, Albion, Jarvis, day, May 18, 2009 at The Wyndham From 1994 to 2004, Dr.Walker Shepherd, Bassick and Flexello with Milwaukee Airport Hotel and Con- undertook the newly created 31 operations in North and South vention Center, Milwaukee, Wiscon- role of director of research, America, Europe, Asia and Australia. sin in conjunction with the 3-A SSI guiding, directing and managing Jack replaces Tom Carr, who 2009 Annual Meeting and Education the research program at CCFRA resigned from the position of programs. Event registration is not funded by member-subscriptions, president and CEO to pursue other required for CCE candidates to sit UK government, the EC and the interests and will remain a consult- for the accreditation exam. industrial consortia. ant to the company.
230 FOOD PROTECTION TRENDS | APRIL 2009 to see, while excluding fibrous food Thermo Fisher Scientific debris such as meat or fish from Develops Hydride the count. This helps reduce manual Generation AA Solution analysis and means results are quickly obtained. for Accurate Analysis of Results from the ProtoCOL Mercury in Fish system are highly reproducible and hermo Fisher Scientific Inc., a can be automatically transferred into leader in serving science, an- Excel where a sample name can be nounced the publication of a new entered into the database, thereby application note demonstrating the reducing the operator variation that capability of the Thermo Scientific can occur from different microbiolo- iCE 3000 Series AA spectrometers and Thermo Scientific VP100 vapor Synbiosis gists’ manual colony counts.An im- age library is also created alongside generation accessory to accurately detect trace levels of mercury in Synbiosis New Automated the Excel database making it easy to produce evidence for each food fish. Mercury is a significant envi- Colony Counter Saves ronmental toxin that is capable of tested and allowing lab managers the entering the marine food chain. The Food Manufacturers option to re-visit a plate if there is Money by Rapidly consumption of contaminated fish is any query after its disposal. The Pro- the main route of human exposure Detecting Hazardous toCOL software is GLP compliant to mercury, which can prove fatal. Organisms and tracks any changes to results, The application note entitled making the ProtoCOL ideal for use _— manufacturer of auto- “Accurate analysis of low levels as part of a HACCP program. of mercury in fish by hydride mated microbiological systems, is Paula Maia of Synbiosis com- generation AA,” gives details of the pleased to announce its ProtoCOL mented: “Rapid microbiological reagents, sample preparation and automated colony counter which testing of food products and raw instrument conditions needed to offers new features to exclude food materials is vitally important in food accurately analyze low levels of debris from the count. This makes mercury. It is available to download production. However, the accu- counting faster and more reliable, free-of-charge via the literature rate analysis of colonies on plates ensuring microbiologists can easily library at www.thermo.com/ice. is frequently made difficult by the determine the levels of bacteria or Growing concerns about the presence of debris or bubbles, either molds in food earlier, thus avoiding possible presence of this toxic costly product recalls. embedded within or on the agar’s chemical in the food supply chain The ProtoCOL system’s new surface. By utilizing the ProtoCOL’s have led to tighter restrictions software can simultaneously analyze excellent new software features, on its presence in the food we images of the same or several differ- microbiologists can overcome these eat. Countries and organizations around the world have developed ent colored colonies on spiral, pour problems with ease to ensure food regulations that enforce maximum or surface inoculated plates and has and ingredients are released more concentrations of mercury in fish different levels of user access to rapidly, thus saving money on stor- of approximately 0.5 mg/kg wet age costs and allowing products to provide lab managers with control weight. Coupled with the VP100 have a longer shelf life.” of the system. The software has vapor generation accessory, the iCE Synbiosis been upgraded so microbiologists 3000 Series AA spectrometers are can train the ProtoCOL to automat- 44 (0) 1462.635327 capable of reaching detection limits ically recognize by either color and Hitchin, Hertfordshire, UK of 0.014 mg/kg. The sensitivity and shape colonies they would expect www.synbiosis.com precision of this configuration easily
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.
APRIL 2009 | FOOD PROTECTION TRENDS 231 meets the detection limits detailed required to ensure that source wa- in all current international guidelines. ter is pathogen free. Coliform test- Standards in this application were ing is also a faster, easier, and more prepared from a 1000 ppm (mg/L) affordable alternative to testing mercury standard solution and the water for all possible pathogens— results demonstrated excellent often a lengthy, involved and expen- linearity up to 100 ppb, equivalent to sive process. IDEXX Colilert and 20 mg/kg in a fish sample. Colisure tests are among the most The speed and efficiency of convenient and affordable coliform the VP100 allows the analysis of a tests available. sample approximately every 90 sec- Weber Scientific Colilert and Colisure are the onds, while the ease-of-use of the only rapid chromogenic substrate iCE 3000 Series AA allows further method optimization, providing full and Colisure® for coliform and E. coli (MUG) tests that are PMO app- control over the analysis. In addi- testing in dairy source waters. This roved and recognized for use by tion, this combination allows users approval follows other official recog- certified milk laboratories for nega- to analyze mercury samples more nitions by the USEPA, AOAC, IBWA tive and positive confirmation for easily and cost-effectively, compared and APHA. total coliform testing. with more complex and expensive Colilert-18 and Colisure are The proposal to NCIMS was techniques, such as HPLC-ICP-MS easy-to-use, one-step tests that co-authored by Cathy Costa, senior or GC-ICP-MS. provide fast and accurate results regulatory affairs specialist — dairy, The iCE 3000 Series range of for total coliform and E. coli testing and Dr. Manja Blazer, senior market AA spectrometers combine high- in dairy source waters. They are development and government affairs precision optics and state-of-the-art newer versions of IDEXX’s Colilert® Manager, both of IDEXX. design to provide unrivalled analyti- test, which has been approved by In addition to their full range of cal performance, while the VP100 the FDA for dairy source waters regulatory approvals, Colilert and offers fast, repeatable and robust since 1994. Colisure tests boast several features analysis. The iCE 3000 Series AA “IDEXX is pleased to ann- that make them ideal for a wide operates on the intuitive Thermo ounce that Colilert-18 and Coli- variety of source water applications, Scientific iCE SOLAAR software sure are now also FDA approved,” such as sanitation, product rinsing, platform. The SOLAAR software is said James Spitzer, IDEXX senior and water as an ingredient. easy-to-use and gives step-by-step worldwide marketing manager. With less than one minute of instructions to allow quick set-up Distinguishing features include hands-on time, Colilert and Colli- and easy optimization of the analy- Colilert-18’s ability to provide con- sure tests provide total coliform ses. firmed test results in only 18 hours, and E. coli results within 18 or 24 Thermo Fisher Scientific, Inc. and Colisure’s easy-to-read magenta hours—30 to 72 hours sooner 800.532.4752 color endpoint and 24—48 hour than traditional methods. The pre- Waltham, MA read-window. measured, unit dosed products are www.thermo.com/trace “This represents a great oppor- ready to use and allow collection, tunity for the dairy industry to use incubation and reading to be done Colilert-18° and Colisure® an easy, rapid, accurate test that has in the same vessel. Besides saving already been widely accepted by the time and labor, the tests are ex- Receive PMO Approval water testing industry,” Mr. Spitzer tremely affordable—20 to 50% less from NCIMS added. expensive than traditional methods DEXX Laboratories, Inc. has rece- Regulatory agencies recognize (AWWARF Research Applications, ived Pasteurized Milk Ordinance the presence of coliform bacteria May 1993 #4). (PMO) approval from the National in water as a reliable indicator that Weber Scientific is the autho- Conference on Interstate Milk Ship- other pathogens may be present. rized distributor for IDEXX Labo- ments (NCIMS) for Colilert- 18° For this reason, coliform testing is ratories for dairy and food industry
232 FOOD PROTECTION TRENDS | APRIL 2009 end-users within the USA. The for laboratory and industrial applica- the application and presents all the company offers a highly discounted, tions. couplings that fit the criteria, with full range of Colilert and Colisure Jeio Tech, Inc. a link to the detailed specification tests, containers and accessories. 781.376.0700 of each coupling. Selection is based upon coupling type (mechanism), Weber Scientific Woburn, MA dimensions, shaft connections, 800.328.8378 www.jeiotech.com Hamilton, NJ performance, displacement and other conditions. www.weberscientific.com Huco Dynatork Tools Altra Industrial Motion Assist Coupling Selection 781.917.0600 for Design Engineers Braintree, MA i uco Dynatork, an Altra www.altramotion.com Industrial Motion company, offers the most comprehensive Bio-Rad Purchases range of small precision couplings Food Safety Product from a single manufacturer. Huco’s Line from SafePath precision couplings are ideal for use Laboratories LLC in high-end servo drives, pulse gener- ators, scanners, X-Y positioning eo Laboratories, Inc. a slides, high speed dyna-mometers, multinational manufacturer and distributor of life science research Jeio Tech, Inc. measuring instruments, robotics, and clinical diagnostics products, machine tools and in many other announced that it has completed New Line of Magnetic applications where specific dimen- the purchase of certain assets of Stirrers sional or performance criteria is SafePath Laboratories, LLC’s food eio Tech, Inc. has introduced a new required. diagnostics business. The sale is line of Lab Companion Magnetic Because there is such a wide effective immediately. The terms of Stirrers consisting of three sizes range of different motion control the purchase were not disclosed. and four colors. These stirrers are couplings from which the design With the purchase of Safe- designed right for today’s lab and engineer can choose, Huco offers a Path’s high performance serological immunoassay test kits for Trichinel- provide for simple usage. complete Design Guide to coupling la, loxoplasma, and Salmonella They are available in three sizes, performance characteristics on the pathogens, Bio-Rad further ex- 120 mm, 170 mm and 220 mm with company’s Web site. pands its food diagnostics product stirring capacities of 2,4 and 5 liters, The Web site also contains a line. “We are excited to be able to respectively. Stirring speed range unique Coupling Selector designers offer SafePath’s unique pathogen is from 150 to 2,500 rpms. Tops are can use as a tool to identify the test products,” said Brad Crutch- polypropylene and come complete coupling types that meet their field, Bio-Rad vice president and with two non-slip silicon covers design criteria for angular, radial or life science manager. “With these (black and white) to prevent sliding axial misalignment, or a combination new products we are realizing our of the sample vessel. With a wide of all three. The interactive tool goal to be a one-stop shop for base and rubber feet, these stirrers helps designers understand whether our customers’ food safety testing are extremely stable and very quiet. they need a bellows, membrane, needs.” Jeio Tech, Inc. is the manufac- sliding disc or helical beam, or Bio-Rad Laboratories, Inc. turer of Lab Companion shakers, another design. 510.724.7000 ovens, incubators, baths, circulators, The Coupling Selector takes Hercules, CA stirrers and environmental chambers the key information provided about www.biorad.com
APRIL 2009 | FOOD PROTECTION TRENDS 233 Bonneville Power Selects the Onset monitoring systems to conditions remained within specified Web-Based Energy collect the energy performance data. tolerances. Monitoring Systems from Onset Computer Corporation Dickson 800.323.2448 Onset 800.564.4377 Pocasset, MA Addison, IL www.dicksondata.com + ei Computer Corporation www.onsetcomp.com has announced that the Bonn- eville Power Administration (BPA), What is “Before” Data? a non-profit federal agency under from Dickson the US Dept. of Energy serving the Northwest, has purchased |4 Web- Bocrs data documents the based energy monitoring systems accuracy of your data logger for measuring the energy perfor- or chart recorder before it is calib- mance of packaged rooftop HVAC rated. When your instrument is re-calibrated by Dickson it is units on commercial buildings. returned to original specifications. BPA has installed the |4 You cannot obtain “before” data HOBO®U30 Remote Monitor- once an instrument has been ing Systems in various service re-calibrated. territories throughout the Pacific “Before” data is required Excel Scientific, Inc. Northwest to collect data on HVAC for ISO 17025/A2LA Accredited Excel Scientific’s New unit energy consumption and NIST Traceable calibrations N450 building thermostat call settings. Compliance-Max). 50 mL Serological Pipet Each |5-channel monitoring system “Before” data is required to Offers Improved Accuracy enables multiple HVAC units to be accurately determine application- and Sterility monitored at once, and the data is specific calibration schedules (N550 xcel Scientific’s redesigned 50 mL made available on the web via On- Before & After or N450 Compliance Serological Pipets are constructed set’s HOBOlink£ Web site. Max). from high clarity virgin polystyrene. “The data is being analyzed and Many regulations (e.g., QS They are certified RNase-, DNase-, will assist in determining the energy 9000, FDA 21 CFR Part 11, CDC pyrogen-free, and non-cytotoxic. savings associated with perform- Vaccine recommendations, among others) require notifications of out- The smooth non-welded tip ing advanced maintenance services eliminates sample hang-up, leakage, to packaged rooftop HVAC units,” of-tolerance conditions creating a need for “before” data. In addition, and breakage. A 3 mm I.D. opening said Erik Boyer, an engineer with quality control manuals and standard minimizes shear. Sterile, individual BPA. “Ultimately, this information operating procedures (SOP), such as one-side-paper, one-side-plastic will help us determine the amount those specifying standards for vari- packaging is easily opened by peeling of money BPA will offer businesses ous automotive parts, require the or pushing through the paper. A to perform these services in the same information. colored woven polypropylene plug Northwest.” If your application is subject to provides easy size identification. According to Boyer, the monitor- liability claims, the only way you can There are forward and reverse 0.5 ing equipment also helps ensure that demonstrate due diligence in main- mL graduations with printed vol- the HVAC systems were connected taining instruments’ accuracy is by umes at | mL intervals and negative properly and has enabled BPA to including documentation of “before” graduations to -5.5 mL.Accuracy is investigate system performance. BPA calibration data and step-by-step + 1.5% and sterility better than 10°6. will be funding another project this determination of required calibra- Excel Scientific, Inc. summer aimed at measuring the ener- tion schedules. 760.246.4545 gy performance of packaged rooftop “Before” Calibration Data is Victorville, CA HVAC units and is planning to utilize the only way to document that your www.excelscientific.com
234 FOOD PROTECTION TRENDS | APRIL 2009 NVM cows lelel ti am ce, Tiree Y(=) am T=) 41 great advance in spiral plating
a UTLOPMATE MAY 2009 SEE US AT BOOTH #133 WHILE ATTENDING THE GENERAL MEETING. PHILADELPHIA, PA MAY 17 — 21, 2009 www.spiralbiotech.com 800.554.1620 781.320.9000 IAFP Exhibitor IAFP Sustaining Member VON Lar gin:
SUNDAY, JULY 12 6:00 P.M.- 7:30 P.M. Dr. Paul A. Hall AIV Microbiology and Food Safety Consultants, LLC Hawthorn Woods, Illinois
Dr. Hall also had a seventeen-year career with Kraft Foods where his last position was Chief Microbiology and Food Safety Officer for Kraft, Global. Dr. Hall has also held positions as a Microbiology Manager in Corporate Research and Development for Anheuser Busch Companies, Inc. and in Central Research for Ralston Purina Company, both in St. Louis, MO. He is Past President of the International Association for Food Protection and has been actively involved with various professional organizations and institutes, including the International Life Sciences Institute, the University of Georgia Center for Food Safety, the American Society for Microbiology, the Institute r. Paul A. Hall is the President and Chief of Food Technologists, the Grocery Manufacturers’ [) Operating Officer for AlV Microbiology Association, and the International Dairy Foods and Food Safety Consultants, LLC, a Association, among others. He serves on the company dedicated to providing an array of food editorial boards of the Journal of Rapid Methods safety solutions for the global food and beverage and Automation in Microbiology and Food Safety industry. Dr. Hall is also on the Board of Directors Magazine. of Purfresh, Inc., the leading provider of sustainable Dr. Hall holds a bachelor’s degree in clean technology solutions for food and water Microbiology from the University of Missouri- including advanced ozone-based applications for St. Louis, a master’s degree in Technology cold storage and disinfection. Management from Washington University, and a Ph.D. in Quality Management from LaSalle During his professional career, Dr. Hall has held University. He has lectured extensively around the a number of positions in the food industry, including world on microbiological food safety, HACCP, rapid Vice President of Global Food Safety for ConAgra testing and detection methods, and microbiological Foods, and the position of Vice President of Global risk management. Business Development for Matrix MicroScience, Dr. Hall was the recipient of IAFP’s prestigious Inc., a leading technology company that focuses 2006 Harold Barnum Industry Award for excellence on the concentration, capture, and detection of in leadership and contributions to the area of foodborne pathogens and spoilage organisms. microbiological food safety for the industry and in 2007 he was inducted as a Fellow of IAFP.
236 FOOD PROTECTION TRENDS | APRIL 2009 HORN let, GUL, Ler gee WEDNESDAY, JULY 15 4:00 P.M. - 4:45 P.M. Dr. Patrick Wall University College Dublin School of Public Health and Population Sciences Belfield, Ireland
protection agency created partly in response to the BSE crisis. He has just completed a term as the Chairperson of the European Food Safety Authority, a pan EU Agency with a remit in risk assessment and communication. Dr. Wall was one of seven non-Chinese nationals on the committee advising on food safety arrangements for the 2008 Beijing Olympics. He was a member of the crisis management team convened to deal with the recent Irish dioxin contamination incident. He is a member of the Ireland’s Healthy Eating Guidelines Steering Committee and is the Chairperson of the Irish Government's CJD Advisory Committee. r. Patrick Wall is Associate Professor of Dr. Wall is the Chairperson of the UK Food [) Public Health in University College Dublin’s Standards Agency's (FSA) Advisory Body for the School of Public Health and Population Delivery of Official Controls which is currently Sciences which hosts the National Nutrition overseeing the transformation of the UK Meat Surveillance Centre. His research interests include Hygiene Service. food safety, foodborne diseases, lifestyle-related In addition to qualification in veterinary and diseases and health damaging consumer behaviour. medicine from University College Dublin and the He is a co-director of the UCD Centre for Behaviour Royal College of Surgeons, Dr. Wall has an MSc in and Health. Infectious Diseases from the University of London Dr. Wall was the first Chief Executive of the and an MBA. He is a Diplomat of the European lrish Food Safety Authority (FSAI) and contributed College of Veterinary Public Health and a Fellow to the setting up of this science-based consumer of the UK Faculty of Public Health Medicine.
APRIL 2009 | FOOD PROTECTION TRENDS 237 UEP 2009 A” ST-z1 SPROUL CONTATSGTORS
Nestlé Makes the Very Best* *
BIOMEIRIEUX 'in ousTRY
QM lis Quality Auditing Institute Ltd
Cargill JohnsonDiversey We Fsoe Strategic Diagnostics Inc.
g) Springer
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SPONSORS
Advanced Instruments Wilbur Feagan Nasco International, Inc. American Proficiency Institute GMA Nelson-Jameson, Inc. ConAgra Foods, Inc. International Life Sciences Quality Assurance and Food Safety Ecolab Inc. Institute, N.A. (ILSI, N.A.) Magazine F & H Food Equipment Company International Packaged Ice Weber Scientific Association (IPIA)
238 FOOD PROTECTION TRENDS | APRIL 2009 oe PRELIMINARY SI-z1 A POUR AU
Technical Sessions SUNDAY, JULY 12 T4 = Education and Novel Laboratory Methods Opening Session — 6:00 p.m. — 7:30 p.m. T5 Produce Ivan Parkin Lecture — Paul A. Hall, AlV Microbiology and Food Afternoon — 12:15 p.m.- 1:00 p.m. Safety Consultants, LLC, Hawthorn Woods, Illinois IAFP Business Meeting MONDAY, JULY 13 Afternoon — 1:30 p.m.— 5:00 p.m. All Day — 8:30 a.m.- 5:00 p.m. Symposia Poster Session S16 Facing a Persistent Challenge: Salmonella Control in Low- P| Meat and Poultry, Pathogens, Seafood, and Education Moisture Foods S17 Food Safety in Global Food Trade Morning-— 8:30 a.m. —- 12:00 p.m. $18 Looking for Thresholds: A Multi-Disciplinary “Key Events” Symposia Approach S| ICMSF Symposium on International Developments in Food S19 Round Up Your Pathogen Plan: Enrichment, Sample Safety Preparation and the Legal and Social Perspectives $2 Sterilant Gas Decontamination of Food and Environments $20 Environmental Reservoirs of Major and Emerging Foodborne and Emerging Technologies Pathogens $3. Harnessing Irradiation for the Marketplace Today $21 Integrating Epidemiology and Microbiology to Solve Complex S4 Epidemiological Trends of Noroviruses Food Safety Problems
Roundtables Technical Session RT! Public Health Decision Making —-A Character Building Exercise T6 Meat and Poultry RT2_ Selling Food Safety to Employees: Creating a Fully Functioning Food Safety Culture in Retail Grocery and Foodservice WEDNESDAY, JULY 15 Operations All Day — 8:30 a.m.— 5:00 p.m. Technical Session Poster Session Tl Dairy, General Microbiology, and Sanitation P3 General Microbiology, Antimicrobials, Produce, Dairy Afternoon — 1:30 p.m.— 5:00 p.m. and Epidemiology Symposia Morning — 8:30 a.m.—- 12:00 p.m. $5 Pathogen and Spoilage Persistence in the Processing Environ- Symposia ment and Food Products: Where, Why and How We Know S6 Zapped! Optimizing the Consumer Experience of Microwave $22 Third Party Certification Systems: Can It Make Our Food Safer? Cooking through Labeling, Infrared Thermography, and $23 A Systems Approach to Minimize Escherichia coli O157:H7 Validation Food Safety Hazards Associated with Fresh and Fresh Cut $7 __ Listeria monocytogenes Controls from Local to Global —Are Leafy Greens They Working? $24 Emerging Chemical Hazards in Food $8 The Effect of Climate Change on Food Availability and Safety S9 Tracking and Tracing Technologies - Do You Know Where Roundtable Your Steak and Tomatoes Come From? RT3 Measuring and Interpreting Food Handling Behavior and Its S10 International Food Protection Issues: Overview and Global Impact on Policy Emerging Chemical Hazards in Food Commodity Trade Technical Sessions Technical Sessions T7 Risk Assessment, Spoilage, and Beverages and Water T2 Antimicrobial, Seafood, and Non-microbial Food Safety T8 Pathogens T3 Applied Laboratory Methods Afternoon — 1:30 p.m. — 3:30 p.m. TUESDAY, JULY 14 Symposia All Day - 8:30 a.m. — 5:00 p.m. $25 Food Safety Challenges for Unrefrigerated Display of Ready- Poster Session to-Eat Foods P2 — Risk Assessment,Applied Laboratory Methods, Novel $26 Shigatoxin E coli: The Bad, the Worse, and the Pathogenic Laboratory Methods, Toxicology, Water, Sanitation, and $27 Food Defense Session (Title to be determined) Microbial Spoilage $28 CSI Beverage Plant: Case Studies in Yeast and Mold Spoilage $29 Food Safety Programs Across an Integrated Poultry Industry Morning — 8:30 a.m.— 12:00 p.m. Debate Symposia Pros and Cons of Zero-Tolerance Policy for Pathogens in Food S11 Foodborne Disease Outbreak Update: Campylobacter in Fresh Peas, Salmonella Schwarzengrund in Pet Food, Salmonella 4:00 p.m. — 4:45 p.m. Saintpaul in Tomatoes/Peppers John H. Silliker Lecture — The 2008 Irish Dioxin Crisis: A $12 Attribution of Foodborne Iliness/Disease S13 Best Practices for Cleaning and Validation Public Health, Food Safety, Economic, Legal, or a Risk Comm- $14 Enhancing Oyster Safety through Vibrio Control Plans unication Challenge? — Dr. Patrick Wall, University College S15 Less Recognized and Underappreciated Foodborne Pathogens Dublin, School of Public Health and Population Sciences, — No Crystal Ball for the Next Big Bug Belfield, Ireland Program subject to change
APRIL 2009 | FOOD PROTECTION TRENDS 239 UEP BOE
AMY” SI-z1
GOLF TOURNAMENT Sunday, July 12 Saturday, July | 1 Grapevine Historical Tour 10:00 a.m. — 3:00 p.m. Golf Tournament at Tour 18 6:00 a.m.— 2:00 p.m. (Lunch included) Have you ever dreamed of playing Amen Corner at Augusta After a scrumptious brunch at Willhoittes on Main Street National? How about a round of golf at Murifield Village, Firestone you will visit Nash Farm and witness the life and times of the early Country Club, or Southern Hills? Oakmont? Sawgrass? Crooked farmers and settlers who established Grapevine. Your journey will Stick? Doral? Each of these famed golf courses and more are continue to the Grapevine Vintage Railroad, the Grapevine Heritage represented in this unique golfing experience at “Tour 18” Golf Museum and the Vetro Glass Studio, where you can watch the glass Course, the site of IAFP’s 2009 Golf Tournament. “Tour 18” has blowing artisans. A memorable wine tasting experience at Cross duplicated legendary holes from the most celebrated golf courses Timbers will complete your day. for your enjoyment. Imagine yourself playing on carefully simulated holes from some of the greatest golf holes in America. This collaboration of incredible replicas offers one fantastic challenge after another, creating a uniquely memorable experience. This will be an opportunity you won’t want to miss! Sign up now to join your friends and colleagues in this best-ball, pre-meeting tournament to start IAFP 2009 off with some fun!!! Price includes transportation, greens fees with a cart, range balls, breakfast, lunch and prizes.
DAYTIME EVENTS
Saturday, July !1 JFK and Dallas City Tour 9:00 a.m. — 3:00 p.m. Do you remember where Monday, july 13 you were on November 22, 1963? Fort Worth Stockyards Tour 12:00 p.m. — 5:00 p.m. On this day, John F. Kennedy, (Lunch included) the 35th President of the United States of America was assassi- Begin your day with lunch at Risky’s Barbeque before you are nated in downtown Dallas. Visit transported back in time to the Wild West, visiting the Fort Worth the Sixth Floor Museum to learn Historic Stockyards, the largest horse and mule market in the more about this historic day. world during WWII. Explore the Texas Cowboy Hall of Fame and Continue to explore the heart of Dallas including the Historic then see an actual boot making demonstration at the Ponder Boot West End District, Pioneer Plaza, the renowned Dallas Farmer’s Company. End your day with the Fort Worth Herd Cattle Drive, Market and more. the only true cattle drive left in the US.
240 FOOD PROTECTION TRENDS | APRIL 2009 Tuesday, July 14 Tuesday, July 14 Fort Worth Arts Tour 10:00 a.m. — 3:00 p.m. Exhibit Hall Reception 5:00 p.m. — 6:00 p.m. (Lunch included) IAFP Foundation Fundraiser 6:30 p.m. — 9:30 p.m. The Kimbell Art Dinner at Cowboys Golf Club Museum’s holdings range in period from antiquity Support the IAFP Foundation and enjoy an evening of food to the 20th century and and fun at the Cowboys Golf Club, a tribute to the five-time includes masterpieces world champion NFL football team. The clubhouse features a hall by Duccio, El Greco, of honor with a magnificent display of the coveted Super Bowl Rembrandt, Monet and trophies and memorabilia of Cowboys legends both past and Picasso to name a few. present. Participate in the putting contest to show off your skills Next you will have lunch or relax on the patio to enjoy the fresh air. Then, enjoy a delicious at the famed Joe T. Garcia's dinner and live music. What a perfect way to end your day and support the IAFP Foundation! Mexican Cuisine, one of the most popular rest- Wednesday, July 15 aurants in the area. Then it’s on to the Sid Richardson Museum to see the finest and Awards Banquet Reception 6:00 p.m. — 7:00 p.m. most focused collections of Western art in America. Awards Banquet 7:00 p.m. — 9:30 p.m.
EVENING EVENTS SPECIAL EVENTS Registration required Sunday, July 12 Opening Session 6:00 p.m. — 7:30 p.m. Saturday, July 11 Cheese and Wine Reception 7:30 p.m. — 9:30 p.m. NIFSI Project Directors Meeting 11:00 a.m. — 5:00 p.m. Sponsored by Kraft Foods The National Integrated Food Safety Initiative (NIFSI) is hosting its bi-annual Project Directors Meeting in conjunct- Monday, July 13 ion with the International Association for Food Protection’s Annual Meeting. This meeting will help to: (1) Facilitate regional Exhibit Hall Reception 5:00 p.m.— 6:00 p.m. and national coordination of efforts to avoid duplication and Sponsored by DuPont Qualicon create synergy in productivity; (2) Foster alignment of pro- gram activities with national and international priorities in food safety research, education, and extension; and (3) Showcase the impacts of different NIFSI grants in food safety. This meeting will also provide a mechanism for gathering stakeholder input on emerging issues and priority areas impacting the safety of America’s food supply. Registration fee includes lunch and breaks.
Tuesday, July 14 Texas A&M Breakfast 7:00 a.m.— 8:30 a.m. Current and Former Students of Texas A&M University, get your “Gig ‘em” going by joining fellow Aggies for breakfast before heading off to the symposia. Catch up on all the news and meet new members of the Aggie Network. Monday Night Social Texas Fun on the Ranch 6:30 p.m.— 10:00 p.m. Tuesday, July 14 Howdy, partner! Pull on your boots and get ready to kick NFPA Alumni and Friends Reception 6:00 p.m.— 8:00 p.m. up your heels at Circle R Ranch. Hop aboard a horse-drawn National Canners Association has evolved to today’s major hay wagon for a leisurely ride, try your hand in a quick-draw food association GMA, and IAFP’s Annual Meeting draws many “shoot-out,” learn to rope and work up a Texas-sized appetite of its alumni and friends. The Gaylord’s shuttle bus will take us for an all-you-can-eat barbecue. Enjoy the country-western on the short ride to a local watering hole for this casual, strictly band and join the fun as you are taught a Texas line dance. social event featuring drinks, snacks, billiards, and friends from Don’t miss this Wild West experience! GMA today and yesterday. All are welcome.
APRIL 2009 | FOOD PROTECTION TRENDS 241 [AFP FUNCTIONS
WELCOME RECEPTION COMMITTEE AND PDG CHAIRPERSON Saturday, July 11 * 5:00 p.m.— 6:30 p.m. BREAKFAST Sponsored by Quality Auditing Institute Monday, July 13 * 7:00 a.m.— 9:00 a.m. Reunite with colleagues from around the world as you Chairpersons and Vice Chairpersons are invited to attend socialize and prepare for the leading food safety conference. this breakfast to report on the activities of your committee. Everyone is invited! EXHIBIT HALL LUNCH COMMITTEE MEETINGS Monday, July 13 * 12:00 p.m.— 1:00 p.m. Saturday, July | 1 * 3:00 p.m.— 4:30 p.m. Sponsored by JohnsonDiversey Sunday, July 12 * 7:00 a.m.— 5:00 p.m. Tuesday, July 14 * 12:00 p.m.— 1:00 p.m. Committees and Professional Development Groups (PDGs) plan, develop and institute many of the Association’s Stop in the Exhibit Hall for lunch and networking projects, including workshops, publications, and educational on Monday and Tuesday. sessions. Share your expertise by volunteering to serve on committees or PDGs. Everyone is invited to attend. EXHIBIT HALL RECEPTIONS Monday, July 13 * 5:00 p.m.— 6:00 p.m. STUDENT LUNCHEON (ticket required) Sponsored by DuPont Qualicon Sunday, July 12 * 12:00 p.m.— 1:30 p.m. Sponsored by Unilever Tuesday, July 14 * 5:00 p.m.— 6:00 p.m. The mission of the Student PDG is to provide students Partially sponsored by Quality Assurance and Food Safety Magazine of food safety with a platform to enrich their experience as Join your colleagues in the Exhibit Hall to see the most Members of IAFP. Sign up for the luncheon to help start up-to-date trends in food safety techniques and equipment. building your professional network. Take advantage of these great networking opportunities.
EDITORIAL BOARD RECEPTION PRESIDENT’S RECEPTION (by invitation) Sunday, July 12 * 4:30 p.m.— 5:30 p.m. Tuesday, July 13 * 6:00 p.m.— 7:00 p.m. Editorial Board Members are invited to this reception Sponsored by Fisher Scientific to be recognized for their service during the year. This by-invitation event is held each year to honor those OPENING SESSION who have contributed to the Association during the year. AND IVAN PARKIN LECTURE Sunday, July 12 * 6:00 p.m.— 7:30 p.m. BUSINESS MEETING Tuesday, July 14° 12:15 p.m.— 1:00 p.m. Join us to kick off [AFP 2009 at the Opening Session. Listen to the prestigous Ivan Parkin Lecture delivered by You are encouraged to attend the Business Meeting Dr. Paul A. Hall. to keep informed of the actions of YOUR Association.
CHEESE AND WINE RECEPTION JOHN H. SILLIKER LECTURE Sunday, July 12 * 7:30 p.m.— 9:30 p.m. Wednesday, July 15 * 4:00 p.m.— 4:45 p.m. Sponsored by Kraft Foods The John H. Silliker Lecture will be delivered by Dr. An lAFP tradition for attendees and guests. The reception Patrick Wall. begins in the Exhibit Hall immediately following the lvan Parkin Lecture on Sunday evening. AWARDS RECEPTION AND BANQUET Wednesday, July 15 * 6:00 p.m.— 9:30 p.m. IAFP JOB FAIR Sunday, July 12 through Wednesday, July 15 Bring |AFP 2009 to a close at the Awards Banquet. Award Employers, take advantage of the opportunity to recruit recipients will be recognized for their outstanding achievements the top food scientists in the world! Post your job announce- and the gavel will be passed from Dr. Stan Bailey to Incoming ments and interview candidates. President Vickie Lewandowski.
242 FOOD PROTECTION TRENDS | APRIL 2009 AY” ST-z1
REGISTER ONLINE Monday, July 13 Exhibit Hall Reception 5:00 p.m. — 6:00 p.m. Register online at www.foodprotection.org Sponsored by DuPont Qualicon
Monday Night Social REGISTRATION INCLUDES Texas Fun on the Ranch 6:30 p.m.— 10:00 p.m. Register to attend the world’s leading food safety conference. Tuesday, July 14 Full Registration includes: Exhibit Hall Reception 5:00 p.m. — 6:00 p.m.
* Program and Abstract Book Symposia IAFP Foundation Fundraiser * Welcome Reception * Exhibit Hall Admittance Dinner at Cowboys Golf Club 6:30 p.m. — 9:30 p.m. * Ivan Parkin Lecture ¢ Exhibit Hall Lunch (Mon. & Tues.) Wednesday, July 15 * Cheese and Wine Reception * Exhibit Hall Reception (Mon. & Tues.) Awards Banquet Reception 6:00 p.m. — 7:00 p.m. * Technical Sessions * John H. Silliker Lecture * Poster Presentations * Awards Banquet Awards Banquet 7:00 p.m. — 9:30 p.m. SPECIAL EVENTS PRESENTATION HOURS Saturday, July !1 Sunday, July 12 NIFSI Project Directors Meeting 11:00 a.m. — 5:00 p.m Opening Session 6:00 p.m. — 7:30 p.m. Tuesday, luly 14 Monday, July 13 Texas A&M Breakfast 7:00 a.m. — 8:30 a.m. Symposia & Technical Sessions 8:30 a.m. — 5:00 p.m. Tuesday, July 14 Tuesday, July 14 NFPA Alumni and Friends Reception 6:00 p.m. — 8:00 p.m. Symposia & Technical Sessions 8:30 a.m. — 5:00 p.m. Wednesday, July 15 EXHIBIT HOURS Symposia & Technical Sessions 8:30 a.m. — 3:30 p.m. Sunday, July 12 7:30 p.m. — 9:30 p.m. Closing Session 4:00 p.m. — 4:45 p.m. Monday, July 13 10:00 a.m. — 6:00 p.m. GOLF TOURNAMENT Tuesday, July 14 10:00 a.m. — 6:00 p.m. Saturday, July 11 HOTEL INFORMATION Golf Tournament at Tour 18 6:00 a.m. — 2:00 p.m. Hotel reservations can be made online at www.foodprotection.org. Join your friends and colleagues for an exciting round of golf before IAFP 2009. The IAFP Annual Meeting Sessions, Exhibits and Events will take place or depart DAYTIME EVENTS from the Gaylord Texan Resort. Gaylord Texan Resort $169.00 per night Saturday, July 11 JFK and Dallas City Tour 9:00 a.m. — 3:00 p.m. CANCELLATION POLICY Sunday, July 12 Registration fees, less a $50 administration fee and any applicable bank charges, Grapevine Historical Tour (Lunch included) 10:00 a.m. — 3:00 p.m. will be refunded for written cancellations received by June 26, 2009. No refunds Monday, July 13 will be made after June 26, 2009; however, the registration may be transferred to a colleague with written notification. Refunds will be processed after July 20, Fort Worth Stockyards Tour (Lunch included) 12:00 p.m. — 5:00 p.m. 2009. Tuesday, July 14 Event and extra tickets purchased are nonrefundable. Fort Worth Arts Tour (Lunch included) 10:00 a.m. — 3:00 p.m.
EVENING EVENTS International Association for Sunday, July 12 Food Protection, Opening Session 6:00 p.m. — 7:30 p.m. 6200 Aurora Avenue, Suite 200W Cheese and Wine Reception 7:30 p.m. — 9:30 p.m. Des Moines, IA 50322-2864, USA Sponsored by Kraft Foods Phone: +1 800.369.6337 + +1 515.276.3344 Fax: +1 515.276.8655 E-mail: [email protected] Web site: www.foodprotection.org
APRIL 2009 | FOOD PROTECTION TRENDS UNEP 8009 BACISTR ATION FORM 3 Ways to Register AH’ ST-z1 ONLINE FAX MAIL www.foodprotection.org +1 515.276.8655 6200 Aurora Ave., Suite 200W LARP 8009 Des Moines, IA 50322-2864, USA Member Number: __
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REGISTRATION FEES MEMBERS NONMEMBERS TOTAL Registration $ 430 ($ 480 late) $ 650 ($ 700 late) Association Student Member $ 80 ($ 90 late) Not Available Retired Association Member $ 80 ($ 90 late) Not Available One Day Registration* O Mon. 1 Tues. O Wed. $ 230 ($ 255 late) $ 360 ($ 385 late) Spouse/Companion* (Name): $ 60 ($ 60 late) $ 60 ($ 60 late) Children 15 & Over* (Names): $ 25 ($ 25 late) $ 25 ($ 25 late) Children 14 & Under* (Names): FREE FREE *Awards Banquet not included Additional Awards Banquet Ticket — Wednesday, 7/15 $ 55 ($ 65 late) $ 55 ($ 65 late) Student Luncheon — Sunday, 7/12 $ 10 ($ 15 late)
DAYTIME EVENTS # OF TICKETS Golf Tournament at Tour 18 — Saturday, 7/11 $ 145 ($ 155 late) JFK and Dallas City Tour — Saturday, 7/11 $ 58 ($ 63 late) Grapevine Historical Tour — Sunday, 7/12 (Lunch included) $ 83 ($ 88 late) Fort Worth Stockyards Tour — Monday, 7/13 (Lunch included) $ 84 ($ 89 late) Fort Worth Arts Tour — Tuesday, 7/14 (Lunch included) $ 85 ($ 90 late) EVENING EVENTS Monday Night Social — Texas Fun on the Ranch — Monday, 7/13 $ 45 ($ 55 late) IAFP Foundation Fundraiser — Dinner at Cowboys Golf Club — Tuesday, 7/14 $ 140 ($ 150 late)
SPECIAL EVENTS NIFS! Project Directors Meeting — Saturday, 7/1 | $ 80 ($ 90 late) Texas A&M Breakfast — Tuesday, 7/14 $ 10 ($ 20 late) NFPA Alumni and Friends Reception — Tuesday, 7/i4 $ 35 ($ 45 late) ABSTRACTS Annual Meeting Abstracts (citable publication to be mailed Sept. |) $ 30
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244 FOOD PROTECTION TRENDS | APRIL 2009 = S008
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3M Microbiology Instant Recall by BellTower Technologies Advanced Instruments, Inc. International Food Information Council Foundation Aemtek, Inc. LGC Standards AES —- Chemunex, Inc. LITMUS RAPID-B, LLC American Proficiency Institute MATRIX MicroScience, Inc. Analytical Food Laboratories Michigan State University Online Master of Science in Food Safety Applied Biosystems Microbial-Vac Systems, Inc. ASI Food Safety Consultants MicroBioLogics, Inc. ASM Press Microbiology International ATCC MO BIO Laboratories, Inc. BD Diagnostics Nasco Whirl-Pak BioControl The National Food Lab BioLumix Nelson-Jameson, Inc. bioMérieux, Inc. Neogen Corporation Bio-Rad Laboratories Neutec Group, Inc Charm Sciences Nice-Pak Commercial Chemstar Corporation NSF International CRC Press — Taylor & Francis Group LLC Q Laboratories, Inc. Decagon Devices, Inc. Quality Assurance & Food Safety Magazine Deibel Laboratories R&F Laboratories DonLevy Laboratories Remel Inc. (Part of Thermo Fisher Scientific) DuPont Qualicon Rochester Midland Corporation, Food Safety Ecolab Inc. Division Elisa Systems rtech laboratories Exponent SGS Fisher Scientific Silliker, Inc. Food Quality Magazine, A Wiley-Blackwell Publication Society for Applied Microbiology Food Safety Net Services Springer Steton Hanna Instruments, USA Strategic Diagnostics Inc. Hardy Diagnostics Takara Bio HiMedia Laboratories Pvt. Limited Tepnel Research Products & Services Hygiena University of Wisconsin-Madison Food Research Idaho Technology Institute IEH Laboratories & Consulting Group Weber Scientific
APRIL 2009 | FOOD PROTECTION TRENDS 245 COMING EVENTS
MAY 7-8, HACCP Workshop, Nashville, | 19-20, Arizona Environmen- 2-4, IDFA Spring Board Meeting, TN. For more information, contact tal Health Association Confer- AIB International at 800.633.5137 or ence and Membership Meet- The Wigwam Golf Resort and Spa, go to www.aibonline.org. ing, ASU Memorial Union, Tempe, Phoenix, AZ. For more information, 10-13, VTEC 2009 7th Inter- AZ. For more information, contact call Kellie Bland at 202.220.3557 or go national Symposium on Shiga Tesann Achilles at 602.506.5359 or go to www.idfa.org. Toxin (Verocytotoxin) Producing to www.azeha.org. 4-6, Food Marketing Institute Escherichia coli Infections, Centro 25-27, Brazil Association for Food Future Connect Conference, Hyatt Cultural Borges, Bueno Aires, Argen- Protection Annual Meeting, Con- Regency, Dallas, TX. For more infor- tina. For more information, go to www. selho Regional de Quimica, Sao Paulo, mation, go to www.fmifutureconnect. Brazil. For more information, visit com. vtec2009.com.ar/. www.abrappa.org. 5, Carolinas Association for Food 11-12, Introduction to HACCP, Protection Annual Meeting, North (tentatively Eagan, MN). For more Carolina Research Campus, Kannapolis, information, call 866.ECOSUR I. JUNE NC. For more information, contact 12-13, Dairy Cost Accounting 1-3, Texas Association for Food Steve Tracey at smtracey@foodlion. Workshop, Hyatt Rosemont, Rose- Protection Annual Meeting, Omni com. mont, IL. For more information, call Southpark, Austin, TX. For more 5, Florida Association for Food Kellie Bland at 202.220.3557 or go to information, contact Toby Breland at Protection Annual Educational www.idfa.org. 903.752.9459; E-mail: tobybreland@ Conference, International Plaza 13-14, Implementing SQF 2000 brookshires.com. Resort and Spa, Orlando, FL. For more Systems, (tentatively Eagan, MN). 2-3, Principles of Inspecting and information, contact Zeb Blanton at For more information, call 866.ECO- Auditing Food Plants Workshop, 407.618.4893 or go to www-afp.net. SURI. San Antonio, TX. For more information, call AIB International at 800.633.5137 5-7, Sanitation Workshop, Randolph 13-14, Pennsylvania Association or go to www.aibonline.org. Associates, Inc., Birmingham, AL. For of Milk, Food and Environmen- more information, call 205.595.6455; 3-6, 5th Med-Vet-Net Annual tal Sanitarians Meeting, Nittany Scientific Meeting, Euroforum E-mail: henry.randolph@raiconsult. Lion Inn, State College, PA. For more com. Infantes, San Lorenzo de El Escorial, information, contact Gene Frey at 5-8, 2009 APHL Annual Meeting, Madrid, Spain. For more information, 717.397.0719; E-mail: erfrey@landola- call +34.913944097 or go to www. Egan Civic and Convention Center, kes.com. medvetnet.org/cms/. Anchorage, AK. For more information, 16-19, National Restaurant 3-6, HACCP Workshop for contact Terry Reamer at 240.485.2776; Association Show 2009, Mc- Packaging Suppliers Workshop, E-mail: [email protected]. Cormick Place, Chicago, IL. For Louisville, KY. For more information, 6, Metropolitan Association for more information, call 312.853.2525 call AIB International at 800.633.5137 Food Protection Spring Seminar, or go to www.restaurant.org. or go to www.aibonline.org. Rutgers University, Cook College 17-21, American Society for 6-9, IFT Annual Meeting, Anaheim Campus Center, New Brunswick, Microbiology 109th Gener- Convention Center, Anaheim, CA. NJ. For more information, contact al Meeting, Philadelphia, PA. For For more information, call |.800.IFT. Carol Schwar at 908.475.7960; E-mail: more information, call 202.737.3600 FOOD or go to www.am-fe.ift.org. [email protected] or visit or go to http://gm.asm.org. 8-10, 2009 Midwest AOAC Annual Meeting and Exposition, www.metrofoodprotection.org. 18-20, TAPPI’s 12th European Embassy Suites on the River, Des 6-7, Associated Illinois Milk, PLACE Conference, Budapest, Moines, IA. For more information, go Food and Environmental Sani- Hungary. For more information, call to www.midwestaoac.org/2009Hotel_ tarians Spring Conference, 1.800.446.9431 or go tc www.tappi.org. Information.html. Eastland Suites, Bloomington, 18-22, 2009 3-A SSI Education IL. For more information, contact 10-12, ISO/IEC 17025 and Meeting and Annual Meeting, Accreditation, Minneapolis, MN. For Steve DiVincenzo at Steve.DiVin- Milwaukee Airport Hotel and Con- more information, contact julie Stevens [email protected]. vention Center, Milwaukee, WI. For at 301.644.3235; E-mail: jstevens@ 6-8, High-Throughput Methods more information, call 703.790.0295 A2LA.org. for Detecting Foodborne or go to www.3-a.org. 17-18, IDFA Washington Confer- Pathogens Workshop, York 18-22, Assessment of Laboratory ence, Hotel Monaco,Washington, D.C. College, Jamaica, NY. For more infor- Competence, Southfield, Ml. For For more information, call Kellie Bland mation, go to http://york.cuny.edu/ more information, contact Julie Stevens at 202.220.3557 or go to www..idfa.org. conted/fdaworkshops/2008-fda-work- at 301.644.3235; E-mail: jstevens@ 19-26, Twenty-Ninth Inter- shop/preliminary-program. A2LA.org. national Workshop/Sym-
246 FOOD PROTECTION TRENDS | APRIL 2009 COMING EVENTS
posium—Rapid Methods and 10-11, [AFP Workshops, Gay- SEPTEMBER Automation in Microbiology, lord Texan Resort, Grapevine, TX. Kansas State University, Manhattan, For more information, go to 8-12, 6th International Confer- KS. For more information, contact www.foodprotection.org. ence on Predictive Modeling in Dr. Daniel Y.C. Fung at 785. 532.1208; 12-15, IAFP 2009 Annual Meet- Foods, Renaissance Washington, D.C. E-mail: [email protected]. ing, Gaylord Texan Resort, Grapevine, Hotel, Washington, D.C. For more 21-24, NEHA’s 73rd Annual TX. For more information, go to information, contact Debbie Donze at Eduational Conference, Atlanta, www.foodprotection.org. [email protected] or go to Georgia. For more information, call 13-16, Australian Association for www.bicpmf.org. 303.756.9090 or go to www.neha.org. Food Protection Annual Meet- 13-16, American Association of 24, New Zealand Association for ing, Brisbane, Australia. For more Cereal Chemists International Food Protection Annual Meeting, information, contact lan Jenson at Annual Meeting, Baltimore Con- Christchurch, New Zealand. For more 61.2.9463.9264; E-mail: ijenson@mla. vention Center, Baltimore, MD. For information, contact David Lowry at com.au. 64.7.958.2306; E-mail: david.lowry@ more information, call 651.454.7250 22-25, HACCP Workshop ecolab.com. go to www.aaccnet.org. for Packaging Suppliers, Van- 25-26, HACCP Workshop, Har- 13-16, 123rd AOAC Annual Meet- couver, WA. For more inform- risburg, PA. For more information, ing, Philadelphia, PA. For more infor- ation, call AIB International at 800. contact AIB International at 800. mation, go to www.aoac.org. 633.5137 or go to www.aibonline.org. 633.5137 or go to wwwaaibonline.org. 20-24, IDF World Dairy 27-28, Engineering for Food Summit-United Dairy World Safety, Manhattan, KS. For 2009, Maritim Hotel Berlin, Berlin, JULY more information, contact Germany. For more information, go to AIB International at 800.633.5137 or 1-3, National Association of Lo- www.wds2009.com. cal Boards of Health 17th Annual go to www.aibonline.org. 29-31, The 2009 NACCHO An- 22-24, New York State Associat- Conference, Philadelphia, PA. For ion for Food Protection 86th more information, call 419.353.7714 nual Conference, Rosen Shingle Creek Resort, Orlando, FL. For more Annual Conference, Doubletree or go to www.nalboh.org/NALBOH_ Hotel, East Syracuse, NY. For more Conference.htm. information, go to www.naccho.org/ events/nacchoannual2009/. information, contact Janene Lucia at 6-9, Sfam Summer Confer- 607.255.2892; E-mail: jgg@cornell. rence 2009, Manchester Metropolitan edu. University, United Kingdom. For more AUGUST 23-25, Washington Association information, go to www.sfam.org.uk/ * 9-13, Dietary Managers Assoc- summer_conference.php. iation 49th Annual Meet- for Food Protection Annual Con- 9-10, HACCP Workshop, Bloom- ing, Hyatt Regency Atlanta On ference, Campbell’s Resort, Lake ington, MN. For more information, Peachtree Street, Atlanta, GA. For Chelan, WA. For more information, contact AIB International at 800. more information, call 800.323.1908 contact Stephanie Olmsted at 206. 633.5137 or go to wwwaaibonline.org. or go to www.dmaonline.org. 660.4594 or go to www.waffp.org.
MEETINGS IAFP UPCOMING |
JULY 12-15, 2009 Grapevine, Texas
AUGUST |I-4, 2010 Anaheim, California | JULY 31-AUGUST 1,2011 | Milwaukee, Wisconsin =
APRIL 2009 | FOOD PROTECTION TRENDS 247 ee eee In Memory Alfred Willy D. Acuna Plano, Texas
We extend our deepest sympathy to the family of Alfred Acuna who recently passed away. IAFP will always have sincere gratitude for his contribution to the Association and the profession. Mr. Acuna has been } a member of IAFP since 1999.
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248 FOOD PROTECTION TRENDS | APRIL 2009 The Table of Contents from the Journal of Food Protection is being provided as a Member benefit. If you do not receive JFP, but would like to add it to your Membership contact the Association office.
Journal of Food Protection. ISSN: 0962.028x Official Publication Inte: national Association for Food Protection, Reg. U.S. Pat Off
Vol. 72 March 2009
Erratum
Articles Persistence of Escherichia coli on injured iceberg Lettuce In the Field, Overhead Irrigated with Contaminated Water Fiona Barker-Reid,” Dean Harapas, Siegfried Engleitner, Simone Kreidl, Robert Holmes. and Robert Faggian Transter of Escherichia coli 0157:H7 °c !ceberg Lettuce via Simulated Field Coring Peter J. Taormina Larry R. Beuchat, Marilyn C. Erickson, Li Ma, Guodong Zhang, and Michael P. Doyle* Antimicrobial Resistance in Campylobacter, Salmoneiia, and Escherichia coli isolated trom Retail Turkey Meat from Southern Ontario, Canada Angela Cook,” Richard Reid-Smith, Rebecca Irwin, Scott A. McEwen. Alfonso Vaidivieso-Garcia, and Cari Ribble Associations between Antimicrobial Exposure and Resistance in Fecal Campylobacter spp. from Grow-Finish Pigs On-Farm in Alberta and Saskatchewan, Canada Leigh B. Rosengren,” Cheryl L. Waldner Richard J. Reid-Smith, and Alfonso Vaidivieso-Garcia Temporal Patterns and Risk Factors for Escherichia coli 0157 and Campylobacter spp. in Young Cattle Johanne Ellis-iversen,” Alasdair J. C. Cook, Richard P. Smith, Geoff C. Pritchard, and Mirjam Nielen Reduction of Thermotolerant Campylobacter Species on Broiler Carcasses following Physical Decontamination at Slaughter Louise Boysen and Hanne Rosenquisi* Escherichia coli 0157:H7 Strains Isolated from Environmental Sources Differ Significantly in Acetic Acid Resistance Compared with Human Outbreak Strains Deog Hwan Oh, Youwen Pan, Elaine Berry, Michael Cooley, Robert Mandrell, and Frederick Breidt, Jr.* Destruction of Alicyclobacillus acidoterrestris Spores in Apple Juice on Stainless Stee! Surfaces by Chemical Disinfectants Richard Podolak,” Philip H. Elliott, Bradley J. Taylor, Aakash Khurana, and Darryl G Black Application of Nisin and Pediocin against Resistance and Germination of Bacillus Spores in Sous Vide Products M. L. Cabo,” B. Torres, J. J. A. Herrera, M. Bernardez, and L. Pastoriza
Characterization of a Bacteriocin Produced by Enterococcus faecalis N1-33 and Its Application as a Food Preservative Tomomi Hata,” Melaku Alemu, Miho Kobayashi, Chise Suzuki, Sunee Nitisinprasert, and Sadahiro Ohmomo Fate of Listeria monocytogenes on Fully Ripened Greek Graviera Cheese Stored at 4, 12, or 25°C In Air or Vacuum Packages. ‘i: Situ PCR Detection of a Cocktail of Bacterlocins Potentially Contributing to Pathogen Inhibition Eleni Giannou, Athanasia Kakouri, Bojana Bogovit Matijasi¢, Irena Rogelj, and John Samelis* Predicting Growth—-No Growth of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meats Darand L. Borneman, Steven C. Ingham,” and Cecile Ane Fate of Food-Associated Bacteria in Pork as Affected by Marinade, Temperature, and Ultrasound Tina Birk and Susanne Knechel* Effect of Gamma Radiation on Microbiological Status, Fatty Acid Composition, and Color of Vacuum-Packaged Coid-Stored Fresh Pork Meat Vassilia J. Sinanoglou,” Spyros Konteles, Anthimia Batrinou, Fotis Mantis, and Konstantinos Sflomos
Validation of Cooking Times and Temperatures for Thermal Inactivation of Yersinia pestis Strains KIM5S and CDC-A1122 in Irradiated Ground Beef Anna C. S. Porio-Fett, Vijay K. Juneja, Mark L Tamplin, and John B. Luchansky* Molecular Analysis of Spoilage-Related Bacteria in Pasteurized Milk during Refrigeration by PCR and Denaturing Gradient Gel Electrophoresis Hongflei He, Jin Dong, Chin Nyean Lee, and Yong Li” Prevalence and Toxigenic Profiles of Bacillus cereus isolated from Dried Red Peppers, Rice, and Sunsik in Korea Sung Ki Kim, Kwang-Pyo Kim, Sung Sik Jang, Eun Mi Shin, Min-Jeong Kim, Sangsuk Oh, and Sangryeo! Ryu* An Accelerated Method for Isolation of Saimoneiia enterica Serotype Typhimurium from Artificially Contaminated Foods, Using a Short Preenrichment, immunomagnetic Separation, and Xylose-Lysine-Desoxycholate Agar (6iX Method) Aparna Tatavarthy,” Kealy Peak, William Veguilla, Teresa Cutting, Valerie J. Harwood, Jill Roberts, Philip Amuso, Jacqueline Cattani, and Andrew Cannon Concentration and Detection of Sa/monelia in Mung Bean Sprout Spent Irrigation Water by Use of Tangential Flow Filtration Coupled with an Amperometric Flowthrough Enzyme-Linked Immunosorbent Assay RA. McEgan, T. J. Fu, and K. Warriner®
Research Notes Escherichia coli 0157:H7 Lineages in Healthy Beef and Dairy Cattle and Clinical Human Cases in Alberta, Canada Ranjana Sharma," Kim Stanford, Marie Louie, Krysty Munns, S. Jacob John, Yongxiang Zhang, Victor Gannon, Linda Chui, Ron Read, Edward Topp, anc Tim McAllister
Staphylococcus aureus \solated from P ork and Chicken Carcasses in Taiwan: Prevalence and Antimicrobial Susceptibility Jyhshiun Lin, Kuang-Sheng Yeh, Hsueh-Tao Liu, and Jiunn-Horng Lin* Prevalence, Genetic Diversity, and Antibiotic Susceptibility of Bacilius cereus Strains Isolated from Rice and Cereals Collected in Korea Yong-Bae Park, Jung-Beom Kim, Sang-Woon Shin, Jong-Chan Kim Seung-Hak Cho, Bok-Kwon Lee, Juhee Ahn, Jae-Myung Kim, and Deog-Hwan Oh* Transfer of Saimoneiia enterica Sat 2var Typhimurium from Contaminated Irrigation Water to P: Dependent on Curll and Cellulose, the Biofilm Matrix Components Anat Lapidot and Sima Yaron Prevalence and Molecular Characterization of Ampicillin-Resistant Enterobacteriaceae \solated from Traditional Egyptian Domiati Cheese Ahmed M. Hammad, Yojiro Ishida, and Tadashi Shimamoto” Combination Treatments for Killing Escherichia coli 0157:H7 on Alfalfa, Radish, Broccoli, and Mung Bean Seeds M. L. Bari,” D. Nei, K. Enomoto, S. Todoriki, and S. Kawamoto Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse M. K. Kim, W. Bang, M. A. Drake,” D. J. Hanson, and L. A. Jaykus Radiation Sensitization and Postirradiation Proliferation of Listeria monocytogenes on Ready-to-Eat Deli Meat in the Presence of Pectin-Nisin Flims Tony Jin.” Linshu Liu, Christopher H. Sommers, Glenn Boyd, and Howard Zhang
Application of Eleutherine americana Crude Extract in Homemade Salad Dressing Beatrice Olawumi lesan, Sunisa Siripongvutikom, and Supayang Piyawan Voravuthikunchai* Inactivation of Lactobacillus plantarum in Apple Cider, Using Radio Frequency Electric Fields David J Geveke,” Joshua Gurtier, and Howard Q. Zhang Molds and Mycotoxin Content of Cereals in Southeastern Romania C. Tabuc, D. Marin, P. Guerre. T. Sesan, and J. D. Bailly* Rapid Concentrat!on of Bacillus and Clostridium Spores from Large Volumes of Milk, Using Continuous Flow Centrifugation Aéka Agoston, Kamiesh A. Soni, Katherine McElhany, Martha L. Cepeda, Udi Zuckerman, Saul Tzipori, Csilla Mohdcsi-Farkas, and Suresh D. Pillai* Validation of Low-Volume Enrichment Protocols for Detection of Escherichia coli 0157 in Raw Ground Beef Components, Using Commercial Kits Imtiaz Ahmed, Denise Hughes, lan Jenson,” and Tass Karalis Increased Detection of Listeria Species and Listeria monocytogenes in Raw Beef, Using the Assurance GOS Molecular Detection System with Culture Isolation Joseph M. Bosilevac,” Michael N. Guerini, and Mohammad Koohmaraie Toxoplasmosis in italian Pregnant Women: Results of a Survey on Perception of Foodborne Risks Lorenzo Pezzoli,” Valentina Marotta, Giuseppe Sattanino, and Bartolomeo Griglio
* Asterisk indicates author tor correspondence The publishers do not warrant, either expressly or by implication, the factual accuracy of the articles or descrpbons herein, nor do they so warrant any views or opinions offered by the authors of said articies and descriptions.
APRIL 2009 | FOOD PROTECTION TRENDS 249 Y/ AUDIOVISUAL LIBRARY ORDER FORM
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F2131 Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm F2133 Food Safety First F2134 Food Safety: Fish and Shellfish Safety The Bulk Milk Hauler: Protocol & Procedures D1010 F2136 GLP Ba: afety in the Food Micro Lab D1031 Dairy Plant F2137 GMP Basics: Avoiding Microbial Cross-Contamination D1050 Food Safety: Dairy Details F2140 D1060 Frozen Dairy Products GMP Basics: Employee Hygiene Practices D1080 High-Temperature, Short-Time Pasteurizer F2143 GMP Basics: Guidelines for Maintenance Personnel D1090 Managing Milking Quality F2147 GMP Basics: Process Control Practices D1100 Mastitis Prevention and Control F2148 GMP - GSP Employee D1105 Milk Hauling Training F2150 GMP: Personal Hygiene and Practices in Food Manufacturing D1120 Milk Processing Plant Inspection Procedures GMP Food Safety Video Series D1130 Pasteurizer: Design and Regulation F2151 Tape 1 - Definitions D1140 Pasteurizer: Operation F2152 Tape 2 - Personnel and Personnel Facilities bpo00g0g0g000000 D1180 10 Points to Dairy Quality F2153 Tape 3 - Building and Facilities F2154 Tape 4 - Equipment and Utensils ENVIRONMENTAL F2155 Tape 5 - Production and Process Controls F2160 GMP: Sources and Control of Contamination during Processing a E3031 Allergy Beware GMPs for Food Plant Employees o E3040 Asbestos Awareness F2161 Tape 1 - Definitions a E3055 Effective Handwashing - Preventing Cross Contamination F2162 Tape 2 - Personnel and Personnel Practices in the Food Service Industry F2163 Tape 3 - Building and Facilities E3125 Good Pest Exclusion Practices a F2164 Tape 4 - Equipment and Utensils a E3128 Integrated Pest Management (IPM) a E3131 Key Pests of the Food Industry F2165 Tape 5 - Production/Process Controls oq E3133 Physical Pest Management Practices F2168 HACCP Advantage - Good Manufacturing Practices o E3235 Regulatory and Good Manufacturing Practices F2169 HACCP: Training for Employees - USDA Awareness qo E3236 Rodent Control Strategies F2170 The Heart of HACCP a E3240 Sink a Germ F2172 HACCP: Training for Managers a E3245 Wash Your Hands F2173 Inside HACCP: Principles, Practices and Results a E3251 Would Your Restaurant Kitchen Pass Inspection? F2180 HACCP: Safe Food Handling Techniques a E3260 Swabbing Techniques for Sampling the Environment and Equipment F2191 Microbial Food Safety: Awareness to Action F2220 Proper Handling of Peracidic Acid F2230 Purely Coincidental F2250 On the Line F2005 A Lot on the Line F2260 100 Degrees of Doom...The Time and Temperature Caper F2007 The Amazing World of Microorganisms F2265 A Day in the Deli: Service, Selection, and Good Safety F2008 A Recipe for Food Safety Success F2266 HACCP: A Basic Understanding F2009 Basic Personnel Practices F2271 Preventing Foodborne Illness F2011 Available Post Harvest Processing Technologies for Oysters F2280 Principles of Warehouse Sanitation F2012 Control of Listeria monocytogenes in Retail Establishments F2290 Product Safety and Shelf Life F2013 Control of Listeria monocytogenes in Small Meat and Poultry Establishments F2320 Safe Handwashing F2014 Controlling Food Allergens in the Plant F2321 All Hands on Deck F2015 Controlling Listeria:A Team Approach F2322 The Why, The When, and The How Video F2016 Bloodborne Pathogens: What Employees Must F2325 Safe Practices for Sausage Production F2017 Building a Better Burger - Improving Food Safety in the Food Supply Chain F2340 Sanitizing for Safety F2021 Egg Production F2342 Seafood HACCP Alliance Internet Training Course F2025 The Special of the Day:The Eggceptional Egg F2350 ServSafe Steps to Food Safety F2030 “Egg Games” Foodservice Egg Handling & Safety F2350-1 Step One: Starting Out with Food Safety F2036 Emerging Pathogens and Grinding and Cooking Comminuted Beef F2350-2 Step Two: Ensuring Proper Personal Hygiene F2037 Cooking and Cooling of Meat and Poultry Products F2350-3 Step Three: Purchasing, Receiving and Storage F2039 Food for Thought - The GMP Quiz Show F2350-4 Step Four: Preparing, Cooking and Serving F2040 Food Irradiation F2350-5 Step Five: Cleaning and Sanitizing F2045 Food Microbiological Control F2350-6 Step Six: Take the Food Safety Challenge: Good Practices, Bad Practices - F2050 Food Safe-Food Smart - HACCP and Its Application to the Food Industry You Make the Call (Part 1 & 2) F2391 Understanding Foodborne Pathogens F2060 Food Safe Series I (4 videos) F2430 Smart Sanitation: Principles and Practices for Effectively Cleaning Your Food F2070 Food Safe Series II (4 videos) Plant F2080 Food Safe Series III (4 videos) F2440 Cleaning and Sanitizing in Vegetable Processing Plants: Do It Well, Do It Safely! F2081 Food Safety Begins on the Farm F2450 A Guide to Making Safe Smoked Fish F2090 Food Safety: An Educational Video for Institutional Food Service Workers Food Safety for Food Service Series I F2451 A HACCP-based Plan Ensuring Food Safety in Retail Establishments F2095 Now You're Cooking F2460 Safer Processing of Sprouts F2100 Tape 1 - Food Safety for Food Service: Cross Contamination Fast Track Restaurant Video Kit F2101 Tape 2 - Food Safety for Food Service: HACCP F2500 Tape 1 - Food Safety Essentials F2102 Tape 3 - Food Safety for Food Service: Personal Hygiene F2501 Tape 2 - Receiving and Storage F2103 Tape 4 - Food Safety for Food Service:Time and Temperature Controls Food F2502 Tape 3 - Service Safety for Food Service Series II F2503 Tape 4 - Food Production F2104 Tape I - Basic Microbiology and Foodborne Illness F2504 Tape 5 - Warewashing F2105 Tape 2 - Handling Knives, Cuts, and Burns Worker Health and Hygiene Program for the Produce Industry F2106 Tape 3 - Working Safely to Prevent Injury F2505 Manager Guide to Worker Health and Hygiene Your Company's F2107 Tape 4 - Sanitation Success May Depend on It! F2110 Food Safety is No Mystery F2506 Worker Health and Hygiene: Your Job Depends on It! Controlling Salmonella: Strategies That Work 39900000000 900000 2000000000000000000000000000000000 299 Qa900 99090990 9 F2600 Food Industry Security Awareness: The First Line of Defense Food Safety the HACCP Way Food Safety Zone Video Series Tape 1 - Food Safety Zone: Basic Microbiology OTHER Tape 2 - Food Safety Zone: Cross Contamination Tape 3 - Food Safety Zone: Personal Hygiene O M4030 Ice: The Forgotten Food Tape 4 - Food Safety Zone: Sanitation M4050 Personal Hygiene and Sanitation for Food Processing Employees Food Technology: Irradiation M4060 Psychiatric Aspects of Product Tampering 20000000000000000000 90000 BO000 oug000000000090 Food Safety: You Make the Difference O M4070 Tampering: The Issue Examined Visit our Web site at www.foodprotection.org for detailed tape descriptions
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