Dairy, Food and Environmental Sanitation 1996-01

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The Foundation Fund is supported by membership of lAMFES sustaining members. Support Sustaining members are corporations, com¬ panies and individuals whose business interests reflect the goals and mission of lAMFES. Funds in the Foundation are kept Your totally separate from the operating funds of lAMFES and are used for worthy causes which enrich the Association.

lAMFES What does the Foundation Fund support? Revenue from the Foundation Fund cur- rendy supports the lAMFES: Foundation ■ Ivan Parkin Lecture ■ Audio-Visual Lending Library ■ Developing Scientist Oral and Poster Competition Fund ■ Shipment of volumes of surplus JFP and DFES journals to developing countries through FAO in Rome ■ Recruitment of exceptional speakers for lAMFES Annual Meetings on late breaking topics

Why should I contribute to the lAMFES Foundation Fund?

Any contribution, no matter how large or how small will help build a secure Foundation for the future of lAMFES. The future of To support the lAMFES Foundation Fund, lAMFES depends on how well we can meet send donations (marked Foundation) to: the needs of our membership in providing lAMFES, 6200 Aurora Avenue, Suite 200W, educational programs, journals, products, and Des Moines, lA 50322-2863 services, and on how well IAAO^ fulfills its mission. The Foundation Fund was created to provide a long-lasting legacy of information and service for protecting the milk, food, water, and environment throughout the worid.

JANUARY 1996 - Daily, Food and EnvirooiMflial Soiiitolioi 1 ABOMT THE^ViR... DAIRY. FOOD AND ENVIRQNMENTAL Photo couitosy VICAM, $howcas«$ the latest odditton to VICAM's product line, AllaScreen“. Through o license with The Texos A&M University, VICAM has been able to expand the depth of their testing j line by offering AflaScreen, a semi- quant^tive screening test for afiotoxins. Sanitation A PUBLICATION OF THE INTERNATIONAL ASSOCIATION OF MILK. FOOD AND ENVIRONMENTAL SANITARIANS. INC.

ARTICLES

Evaluation of Microbial Hazards of Pork Products in Institutional Foodservice Settings—Part I and Part n.14 Nancy E. Brown, Elsa A. Murano, and Sharon K. Marsh

Canada’s Food Inspection System—Do We Need Federal, Provincial and Municipal Food Inspectorates?.28 Mark Mitchell and Rena Hubers

Foodbome Outbreak.32 Reprinted from the Mississippi Morbidity Report

ASSOCIATION NEWS

Sustaining Members.7 Thoughts From the President.10 A Message From the Home Office.12 New lAMFES Members.39 Affiliate Officers.40

DEPARTMENTS_

Federal Register.38 Updates.42 News.48 Industry Products.50 Business Exchange.54 Coming Events.55 Advertising Index.57

EXTRAS

DFES Instructions for Authors.34 Book Review.37 lAMFES Awards Nominations.45 lAMFES Booklet Form.58 LAMFES Membership Application.60

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

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' Service No. 188

JANUARY 1996 - Dairy, Food ond Environmeotol SooHolioa 3 DAIRY, FOOD AND ENVIRONMENTAL Why settle for

ASanitation PUBLICATION OF THE INTERNATIONAL ASSOCIATION OF MILK. FOOD ANO ENVIRONMENTAL SANITARIANS. INC just a Dairy, Food and Environmental Sanitation (ISSN-1043-3546) is published monthly beginning with the January number by the Interna¬ tional Association of Milk, Food and Environmental Sanitarians, Inc. Each volume comprises 12 numbers. Printed by Heuss Printing, Inc., 911 N. Second Street, Ames, IA 50010, USA. Second Class Postage paid at Des Moines, lA 50318 and additional entry offices.

Postmaster: Send address changes to Dairy, Food and Environmen¬ tal Sanitation, 6200 Aurora Avenue, Suite 200W, Des Moines, lA 50322-2863, USA.

when you lAMFES, Inc., Mailing Address: 6200 Aurora Avenue, Suite 200W, Des Moines, lA 50322-2863, USA.

Manuscripts: Correspondence regarding manuscripts and other read¬ could have ing materials should be addressed to Carol F. Mouchka, Managing Editor, lAMFES, Inc.

News Releases, Updates and Cover Photos: Correspondence for the whole press releases should be sent to Donna Bahun, Publication Speciolist, lAMFES, Inc.

"Instructions to Contributors" can be obtained fram Michelle Spraul, Publication Assistant, lAMFES, Inc.

Orders for Reprints: All orders should be sent to Dairy, Food and Environmental Sanitation, lAMFES, Inc. Note: Single copies of re¬ prints are not available from this address; address single copy reprint requests to principal author.

Business Matters: Correspondence regarding business matters should be addressed ta David W. Tharp, Director of Finance, lAMFES, Inc.

t Postage: Outside U.S. add $22.50 per journal for surface delivery; add $95.00 per jaurnal far air mail delivery. U.S. FUNDS ONLY—ON U.S. BANK. Single copies add $9.00 per issue.

Receiving monthly issues of Dairy, Food Claims: Notice of failure to receive copies must be reported within 30 and Environmental Sanitation is just one days domestic, 90 days outside U.S. All correspondence regarding changes of address and dues must be sent to lAMFES, Inc. of the many benefits of being a member Reprint Permission: Questions regarding permission to reprint any of the International Association of Milk, portian of Dairy, Food and Environmental Sanitation should be Food and Environmental Sanitarians. addressed to: Monaging Editar, lAMFES, Inc. Membership Dues: Membership in the Association is availoble to To find out what you’ve been missing and individuals only. Dues are $70 per year and include a subscriptian ta how you can join lAMFES, please contact: Dairy, Food and Environmental Sanitation. Dues including both Dairy, Food and Environmental Sanitation and Journal of Food Julie Cattanach, Membership Coordinator, Protection are $ 110.00. Student membership is $35.00 per year, with lAMFES, 6200 Aurora Avenue, Suite 200W, verification of student status, and includes Dairy, Food and Environ¬ mental Sanitation or Journal of Food Protection. Student member¬ Des Moines, Iowa 50322-2863; telephone ship with both journals is $55.00. No cancellations accepted.

(515) 276-3344 or (800) 369-6337; Sustaining Membership: A sustaining membership in lAMFES is avail¬ fax (515) 276-8655. able to companies at a rate of $485 per year. For more information, contact lAMFES, Inc.

Subscription Rates: $ 130.00 per year. Single copies $21.00 each. No cancellations accepted. For more information, contact lAMFES, Inc.

4 Dairy, Food and Eoviromneiital Sonttatjon - JANUARY 1996 lAMFES 83rd Annual Meeting June 30 - July 3,1996

(9 Sheraton Seattle Hotel j/h Seattle, Washingt< & Towers

JANUARY 1996 - Dairy, Food and Environmontol Sonitation 5 SCIENTIFIC EDITOR DAIRY, FOOD AND ENVIRONMENTAL

William LaGrange, Ph.D. Iowa State University Department of Food Science and Human Nutrition Food Sciences Building Ames, IA50011-0001 Sanitation (515) 294-3156; fax (515) 294-8181

lAMFES STAFF lAMFES EXECUTIVE BOARD Executive Director President, F. Ann Draughon, University of Tennessee, P.O. Box 1071, Knoxville, TN 37901- David M. Merrifield 1071,(615)974-7425. Director of Finance President-Elect, Michael H. Brodsky, Ontario Ministry of Health, P.O. Box 9000, Terminal A, David W. Tharp Toronto, Ontario, Canada M5W 1R5; (416) 235-5717. Vice-President, Gale Prince, The Kroger Co., 1014 Vine Street, Cincinnati, OH 45202-1100; Accounting Assistant (513) 762-4209. Bryan Ladd Secretary, Robert E. Brackett, University of Georgia, Center for Food Safety and Quality Managing Editor Enhancement, GA Experiment Station, Griffin, GA 30223-1797; (770) 412-4735. Carol F. Mouchka Past President, C. Dee Clingman, DARDEN RESTAURANTS, P.O. Box 593330, OHando, FL 32859- Advertising/Exhibit Manager 3330,(407) 245-5330. Affiliate Council Chairperson, Joseph J. Disch, Wisconsin Department of Agriculture, Division Rick L. McAtee of Food Safety, 613 De Forest Street, De Forest, Wl 53532-1614; (608) 224-4676. Adverrising/Exhibit Account Executive Darci Davenport EXECUTIVE DIRECTOR Advertising/Exhibit Account David M. Merrifield, 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2863; Executive (515) 276-3344. Carolyn L Rubicam

Advertising/Exhibit Account EDITORIAL BOARD Executive Matthew Triplett SIDNEY BARNARD. .University Park, PA HAROLD BENGSCH. .Springfield, MO Membership/Meering Coordinator FLOYD W. BODYFELT. .Corvallis, OR Julie A. Cattanach JOHN C. BRUHN. . Davis, CA Publication Specialist J.H. BURKEH. .Sioux City, lA Donna A. Bahun WARREN S. CLARK, JR. .. .Chicago, IL WILLIAM W. COLEMAN, .St. Paul, MN Publication Assistant OLIVER D. COOK. .Rockville, MD Michelle L Sproul NELSON COX. .Athens, GA Publication Proofreader RUTH G. FUQUA. .Mt. Juliet, TN Pam Wanninger THOMAS M. GILMORE.. .Rockville, MD Lending Library Coordinator DAVID GOMBAS. ... Arlington Heights, IL CHARLOHE W. HINZ .... .Leroy, NY Tanya Smith RICHARD F. JOLLEY. .Branfor, FL Order Fulfillment/Receptionist JAMES W. LIHLEFIELD.... .Austin, TX Karla Jordan PAUL F. MARTIN. .Chicago, IL DEBBY L. NEWSLOW. .Plymouth, FL COVER PHOTOS DAVID H. PEPER. . Sioux City, lA MICHAEL PULLEN. White Bear Lake, MN Send your photographs to be J. REEDER. .Reston, VA considered for publication on the ROBERT L. SANDERS. .Pensacola, FL P.C. VASAVADA. .River Falls, Wl cover of Dairy, Food end Environ¬ mental Sanitation to:

Donna Bahun, Publication Specialist lAMFES

6200 Aurora Ave., Suite 200W “The mission of lAMFES is to provide food safety professionals worldwide with a forum to Des Moines, lA 50322-2863 exchange information on protecting the food supply. “

6 Doky, Food and Environimntol Sanitation - JANUARY 1996 SustainingMembers

3M Microbiology Products, 3M Borden, Inc., 180 E. Broad Street, Dynal, Inc., 5 Delaware Drive, Lake Center, Bldg. 275, St. Paul, MN 55144- Columbus, OH 43215;(6l4)2254000 Success. NY 11042; (516) 326-3270 1000; (612) 733-9558 Capitol Vial, Inc., PO Box 446, Eastern Crown, Inc., PO Box 850, ABC Research, 3437 S.W. 24th Av¬ Fultonville, NY 12072; (518)853-3377 Vernon, NY 13476; (315) 829-3505 enue, Gainesville, FL 32607; (904) Ecolab, Inc., Food & Beverage Divi¬ 372-0436 Charm Sciences, Inc., 36 Franklin sion, 370 Wabasha St. N., St. Paul, MN Street, Malden, MA 02148; (617) 322- ABELL Pest Control, 246 Attwell 55102; (612) 293-2233 1523 Drive, Etobicoke, ON M9W 5B4; Educational Foundation of the Na¬ Chem Station International, 3201 (416) 675-6060 tional Restaurant Assn., 250 S. Encrete Lane, Dayton, OH 45439; (513) Accurate Metering Systems, Inc., Wacker Drive, Suite 1400, Chicago, 294-8265 1651 Wilkening Road, Schaumburg, IL 60606-3834; (800) 765-2122 IL 60173; (708) 882-0690 Compliance Control, Inc., 8012 Electrol Specialties Company, 441 Femham Lane, Forestville, MD 20747; Alfa-Laval Agri, Inc., 11100 North Clark Street, South Beloit, IL 61080; (301) 735-2207 Congress Avenue, Kansas City, MO (815) 389-2291 64153; (816) 891-1528 Dairy and Food Labs, Inc., 3401 Evergreen Packaging, Division of Crow Canyon Road, Suite 110, San International Paper, 2400 6th Street, AMPCO Pumps Co., Inc., 4000 W. Ramon, CA 94583-1307; (510) 830- S.W., Cedar Rapids, lA 52406; (319) Burnham Street, Milwaukee, W1 53215; 399-3236 (414) 643-1852 0350 F & H Food Equipment Co., PO APV Crepaco, 9525 W. Bryn Mawr Dairy Quality Control Institute, Box 3985, Springfield, MO 65808; Ave., Rosemont, IL 60018; (708)678- 5205 Quincy Street, St. Paul, MN (417)881-6114 4300 55112-1400; (612) 785-0484 Alex C. Fergusson, Inc., Spring Mill ASI Food Safety Consultants, Inc., DARDEN RESTAURANTS, PO Box Drive, Frazer, PA 19355; (610) 647- 7625 Page Blvd., St. Louis, MO 63133; 593330, Orlando, FL 32859-3330; 3300 (314)725-2555 (407) 245-5330 Foss Food Technology Corpora¬ Babson Bros. Co., 1880 Country Darigold, Inc., 635 Elliott Ave., PO tion, 10355 W. 70th Street, Eden Farm Drive, Naperville, IL 60563; Box 79007, W. Seattle, WA 98119; Prairie, MN 55344; (612) 941-8870 (708) 369-8100 (206) 286-6772 FRM Chem, Inc., PO Box 207, Wash¬ Becton Dickinson Microbiology Dean Foods, PO Box 7005, Rock¬ ington, MO 63090; (314) 583-4360 Systems, Inc., PO Box 243, Cockeys- viUe, MD 21030; (410) 584-7188 ford, IL 61101-7005; (815) 962-0647 H. B. Fuller Co., 3900Jackson Street, N.E., Minneapolis, MN 55421; (612) Decagon Devices, PO Box 835, Pull¬ Bentley Instruments, Inc., 4004 782-1755 Peavey Road, Chaska, MN 55318; man, WA 99163; (509) 332-2756 (612)448-7600 G&H Products Corp., 7600 57th Difeo Laboratories, Inc., PO Box Avenue, Kenosha, WI 53142; (4l4) BioControl Systems, Inc., 19805 331058, Detroit,MI 48232;(313)462- 694-1010 N. Creek Parkway, Bothell, WA98011; 8478 (206) 487-2055 Gardex Chemicals, Ltd., 7 Merid¬ DiverseyCorp., 12025 Tech Center ian Rd., Etobicoke, ON M9W 4Z6; Biolog, Inc., 3938 Trustway, Drive, Livonia, MI 48150-2122;(313) (800) 563-4273 Hayward, CA 94545; (510)785-2585 458-5000 GENE-TRAK Systems, 31 New York bioMerieux Vitek, Inc., 595 Anglum Avenue, Framingham, MA 01701; DonLevy & Associates, Inc., 1551 Drive, Hazelwood, MO 63042-2395; (508)872-3113 (800) 638-4835 E. 89th Ave., Merrillville, IN 46410; Gist-brocades Dairy Ingredients (219)7364)472 Bioscience International, Inc., Group, N93 W14560Whittaker Way, 11607 Magruder Lane, Rockville, MD DuPont, PO Box80357, Wilmington, Menomonee FaUs, WI 53051; (800) 208524365; (301) 230-0072 DE 19880; (302) 695-2262 423-7906

JANUARY 1996 - Doiry, Food ond Environmeotol Sonitotioo 7 SustotniigMembers continued

SustainingAlembers

Hess & Clark, Inc./KenAg, 7th & National Food Laboratory, 6363 Seiberling Associates, Inc., 94 Orange Street, Ashland, OH 44805; Clark Ave., Dublin, CA 94568; (510) North High Street, Suite 350, Dublin, (800) 992-3594 551-4226 OH 43017-1100; (6l4) 764-5854

IBA, Inc., 27 Providence Road, Nelson-Jameson, Inc., 2400 E. Fifth Sienna Biotech, Inc., 9115 Guilford MUlbury, MA 01527; (508) 865-6911 Street, PO Box 647, Marshfield, WI Road, Suite 180, Columbia, MD 54449-0647; (715) 387-1151 21046; (301) 497-0007 Idetek, Inc., 1245 Reamwood Ave., Sunnyvale, CA94089; (408)745-0544 NESTLE USA, Inc., 800 N. Brand Silliker Laboratories Group, Inc., Blvd., Glendale, CA91203; (818) 549- 900 Maple Road, Homewood, IL IDEXX Laboratories, Inc., 1 Idexx 60430; (708) 957-7878 Drive, Westbrook, ME 04092; (800) 5799 Sparta Brush Co., Inc., PO Box 317, 321-0207 Northland Laboratories, 1810 Sparta, WI 54656; (608) 269-2151 Frontage Road, Northbrook, IL60062; Integrated BioSohitions, Inc., 4270 The Sterilex Corporation, 10315 U.S. Route One, Monmouth Junction, (708)272-3413 S. Dolfield Rd., Suite B, Owings Mills, NJ 08852; (908) 274-1778 Norton Performance Plastics MD 21117; (410) 581-8860 Corp., PO Box 3660, Akron, OH International BioProducts, Inc., 44309-3660; (216) 798-9240 Steritech Environmental Services, 14780 NE 95th Street, Redmond, WA 7600 UtUe Ave., Charlotte, NC28226; 98052; (206)883-1349 Oi^anonTeknika, lOOAkzoAvenue, (800) 8684)089 Durham, NC 27712; (919)620-2000 International Dairy Foods Asso¬ Tekmar Co., PO Box 429576, Cin¬ ciation, 88816th Street, N.W., Wash¬ Penn State University, University cinnati, OH 45242-9576; (513) 247- ington, DC 20006; (202) 737-4332 Creamery, 12 Borland Laboratory, Univ¬ 7000 Land O’Lakes, Inc., PO Box 116, ersity Park, PA 16802; (814)865-7535 Unipath Co., Oxoid Division, 800 Minneapolis, MN 55440-0116; (612) Perstorp Analytical, Inc., 12101 Proctor Ave., Ogdensburg, NY 13669- 481-2870 Tech Road, Silver Spring, MD 20904; 2205; (800) 567-8378 Maryland & Virginia Milk Produc¬ (301) 680-7248 Viatran Corporation, 300Industrial ers Assn., Inc., 1985 Isaac Newton PRISM,8300 Executive Center Drive, Drive, Grand Island, NY 14072; (716) Square South, Reston, VA 22090; Miami, FL 33166-4680; (305) 592- 773-1700 (703) 742-6800 6312 Metz Sales, Inc., 522 W. First Street, Walker Stainless Equipment Co., Williamsbuig, PA 16693; (814) 832- Puritan/Churchill Chemical Co., 618 State Street, New Lisbon, WI 2907 916 Ashby St., N.W., Atianta, GA 53950; (608)562-3151 30318; (404) 875-7331 Michelson Laboratories, Inc.,6280 Wal-Mart Stores, Inc., 702 S.W. 8th Chalet Drive, Commerce, CA 90040; R-Tech, PO Box 116, Minneapolis, St., BentonvUle, AR72712;(501) 273- (310) 9284)553 MN 55440-0116; (800) 328-9687 4903

Mid America Dairymen, Inc., 3253 Ralston Analytical Laboratories, Warren Analytical Laboratory, 650 E. Chestnut Expressway, Springfield, 2RS Checkeiboard Square, St. Louis, O’ St., PO Box G, Greeley, CO80632; MO 65802-2584; (417) 865-7100 MO 63164; (314) 982-1680 (800) 945-6669 NSF International, 3475 Plymouth REMEL, L.P., 12076 Santa Fe Dr., Weber Scientific, 2732 Kuser Road, Road, Ann Arbor, MI 48105; (313) Hamilton, NJ 08691-9430; (609) 584- Lenexa, KS 66215; (800) 255-6730 769-5523; (313) 769-0109 7677 Rio Linda Chemical Company, 410 MASCO International, 901 Janesville World Dryer Corp., 5700 Me Avenue, Fort Atkinson, WI 53538; N. 10th Street, Sacramento, CA95814; Dermott Dr., Berkeley, IL60163; (708) (414) 563-2446 (916) 443-4939 449-6950

National Mastitis Council, 2820 Ross Laboratories, 625 Cleveland Zep Manufacturing Co., 1310 Sea¬ Walton Commons West, Suite 131, Avenue, Columbus, OH 43215; (614) board Industrial Blvd., Atlanta, GA Madison, WI 53704; (608) 224-0622 227-3333 30318; (404) 352-1680

8 Doity, Food ood Emiroamenlal SonHotion - JANUARY 1996 with the Read Stomacher any Lab Exclusively From Tekmar Blender good Tekmar gives you rapid, clean, and safe blending of samples in the Stomacher Lab Blender. With this unique blender, the sample never directly contacts the machine. books Mixing is done inside a sturdy, disposable plastic bag. The Stomacher Lab Blender is widely used in the food industry and is ideal lately? for preparing samples containing

pathogens or contaminating 1. Insert bag microbes. Workers in clinical into diagnostic and quality control labs machine. will find it useful, as well as Close door firmly to biochemical researchers. secure bag. Stomacher Lab Blender 400 Mark II The tried and proven Stomacher Lab Blender 400 has been updated with several new features making it even more invaluable for QC/QA microbiology: • Microprocessor controlled • Three preset speeds Z Switch on If you have recently read or • Four preset time settings - 30,60, machine, fleciprocaling heard about an interesting & 120 seconds and continuous paddle • Safety interlock on door repeatedly and informative book pound hag, • Newly styled design for mixing relative to food science, convenience and easy CiHttBOtS. maintenance safety, or sanitation, and Advantages would like to recommend • Clean it for our Book Review • Safe Column, please contact; • Time Saving Applications Managing Editor • Dairy 1 Switch off Dairy, Food and • Frozen Foods machine, open door Environmental Sanitation • Canned & Processed Foods and ramose • Meat, Poultry & Fish beg. 62(X) Aurora Avenue Blended • Flour Products Suite 200W sample is • Frozen Foods nowreedy Des Moines, Iowa • Fruits & Vegetables for analysis. Sttmacher*LabBlenler 50322-2863 Also available are the Stomacher Lab is a Begistered Trademark of Seward Medical. Ltd Blender Model 80 for up to 80ml, and the Telephone: (515) 276-3344 Model 3500 for up to 3500ml. P.0.80X429576 or (800) 369-6337. Cincinnati, OH 45242-9576 Sales (800) 543-4461 Service (800) 874-2004 Fax (513) 247-7050 Tekmap Telex 21-4221 JANUARY 1996 - Dairy, Food and Environmonial Sanhotioo I THOUGHTS

FROM THE PRESIDENT

It really doesn’t matter whether call the lAMFES office, you can feel we are talking about our family, our the energy and the commitment of job, our association or our commu¬ the ones with whom you talk—be¬ nity. People who are successful are cause the energy and the commit¬ committed. Strong commitment ment is there and getting stronger makes our lives more satisfying. It’s every day. good therapy, too. It empowers us, A number of outstanding candi¬ brings out the best in us and actually dates were identified by the Ameri¬ reduces stress because we enjoy our¬ can Society of Association Executives selves more. It also makes us more for the position of Executive Direc¬ valuable to our company and the tor of LAMFES and five individuals people around us. What can be more were interviewed at the November By F. ANN DRAUGHON, satisfying than working from the LAMFES Board meeting. The LAMFES lAMFES President heart and investing ourselves pas¬ Board is delighted to annoimce that sionately in what we’re doing? Mr. David Merrifield has accepted I have been thinking about what the position of Executive Director people expect from a professional for LAMFES and his first day in the association. I think that the time is LAMFES office was December 1,1995. “Commitment past when members are happy with The Board was very impressed with a status-quo organization. Members Mr. Merrifield and unanimous in their is a gift we expect better service and quality from decision to hire him as our Executive their professional organizations than Director. Mr. Merrifield brings many give ourselves” before. In times past, when mem¬ years of management experience to bers wanted more service, the com¬ the LAMFES office. During his tenure mon solution was to hire more with the Iowa Chiropractic Society I>eopie. Spend more money. Associa¬ he developed an award-winning as¬ tions cannot afford that approach sociation journal and greatly in¬ anymore. Instead of throwing more creased their membership. He will people at problems, associations now be contacting many of you in the throw fewer. We all expect speed in months to come to get the answers responding to requests, because to questions and {jerhaps background we’ve gotten used to fast food, fast and historical context of various LAM¬ transportation, fast computers, FAX, FES happenings. Please give him your E-mail, and fast everything else. There full supi>ort and encouragement so is really no room any longer for half¬ that he can do his very best for LAM¬ hearted effort by employees. The FES. I know that you will enjoy talk¬ people who are there to do their time and get their checks are goners. ing with him and he will be happy to We are fortunate to have an LAMFES hear from you. staff that is really committed to our Have a wonderful new year and association. I hope that when you be the best you can be!

10 Dairy, Food and Emironnwatol Sonitolioo - JANUARY 1996 Notice about your lAMFES Annual Directory

Dear Member of lAMFES, the membership and commercial listings. The mini¬ At lAMFES, serving our members is and has directory will be compiled in the center section of always been our first priority. We recently discov¬ the journal. The section itself will be easily remov¬ ered a couple of significant ways to better accom¬ able from the journal for reference until the new full directory is available. plish this. Primarily, we have decided to move the We are confident this change will be an advan¬ publication of our 1997 annual directory to the fall. tage to everyone receiving the directory and the This decision is based on the poor structure of our accurate information included in it will be an asset to current timeline for serving the membership of all of our members. lAMFES. We have previously published the directory The second change is not quite as significant but in the spring of each year, which precedes our one we hope you will sincerely appreciate. We have Annual Meeting in the summer. As most of our decided to polybag our journals beginning with the members are aware, the lAMFES Executive Board January 1996 issues. Some of you have received will change, committee chairs and members may damaged journals in the mail and have expressed change, and many people become new lAMFES your concern about the appearance of them upon members at the Annual Meeting. Moving the distribu¬ receipt. We hope this will eliminate the problem. tion of the directory to the fall will enable us to This will also allow us to include special mailings to include this new information. our members, which will in turn, save money for the During this transition we will be publishing a association. This solution is demonstrative of what mini-directory in the February issue of Dairy, Food can happen when we work together. and Environmental Sanitation. This directory will Sincerely, include most of the information normally given in Carol Mouchka the full version of the directory with the exclusion of Managing Editor

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R«ad«r ServiM No. 170 Reader Sarvice No. 315

JANUARY 1996 - Doiry, Food ond Environmentol Sonilolioa 11 AimSAGE From the Home Office

power to complicate our daily lives begin this position in January, though “Starting a new and at the same time provide a beauty he has had an initial meeting with the few take the time to appreciate. The LAMFES staff that he wiU be working year and facing weather of the last few days for us has most directly with. Bill has long t>een been reflective of the last year for me a strong supporter of LAMFES and new challenges” as Acting Editor and now Managing DFES. He has expressed his confi¬ Editor of lAMFES. I came to this posi¬ dence to me that we are sure to make tion during the blizzard and have faced a great team. the often dreary challenges. As with As I conclude, the sleet here is any snowstorm, the intimidation you changing to snow. As I watch the feel initially is replaced by awe at the soft, simple-looking flakes I am re¬ beauty of the end result. Our result is minded of the diversity demonstrated a quality publication and a talented in something so apparently similar. team to direct it. Of the millions of snowflakes that Just as driving on slickened win¬ will fall, no two will be the same. ter roads brings a sense of apprehen¬ Though many of our members have sion, starting a new year and facing strong similarities, no two are exactly new challenges can elicit the same alike. Members can be easily catego¬ feeling. This new year brings with it rized by their occupations, ages, in¬ a new addition to the LAMFES staff terests, etcetera, but I want to know and added assistance for the publica¬ more than what demographic charts tions department. The lAMFES Ex¬ can tell us. Demographics are impor¬ ecutive Board has announced the tant, but I need the input only the addition of Dave Merrifield as Execu¬ members of LAMFES can give. I want tive Director. Dave comes to LAMFES to hear exactly what our members from the Iowa Chiropractic Society. would like to gain from their mem¬ Lie has a bachelor’s degree in safety bership in LAMFES. We would like to and a master’s degree in management develop new features and sections in from the University of Southern Cali¬ DFES that cater to the needs of our fornia. In 1991 he retired from the members. To effectively do this we United States Army after almost 24 need to know your likes and dislikes. years of service. Dave is originally Bill and I have great expectations from Iowa, but Liis Army career took for our association with Dairy, Food him to many places throughout the and Environmental Sanitation. We world. He and his wife Lynn have challenge you to let us know your four children; Jennifer (who runs an thoughts, ideas, opinions, and con¬ association as well), Gregory, Chris¬ cerns. Write, fax or phone us! LAMFES topher and Bethany. Dave is looking has evolved over the years because of forward to working closely with all of our members and the future is depen¬ us to continue improving the associa¬ dent on our ability to adapt to chal¬ tion as a whole. lenges we face together. Make your As I prepare to write this column, The assistance for the publica¬ resolution today to let us hear from my first officially as Managing Editor, tions department I referred to previ¬ you. I find myself contemplating the sleet ously is the addition of Dr. William Have a safe and happy New Year! falling outside my window that is LaGrange as voluntary Scientific Edi¬ sure to make my drive home a chal¬ tor for Dairy, Food and Environ¬ Carol Mouchka lenge. Nature has the wonderful mental Sanitation. Bill will officially Managing Editor

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Evaluation of Microbial Hazards of Pork Products in Institutional Foodservice Settings-Part I

Nancy E. Brown, Ph.D., Associate Professor of Hotel, Restaurant, and Institution Management, Iowa State University, Ames, lA Elsa A. Murano, Ph.D., Associate Professor of Animal Science, Texas A&M University, College Station, TX Sharon Kotinek Marsh, Ph.D., Research Scientist, Schreiber Foods, Inc., Green Bay, Wl

gens were responsible for 66% of SUMMARY these confirmed outbreaks More Processing of breaded pork loin cutlets was followed from re¬ current data have not been published. ceipt of raw boneless Canadian back pork loins through service of the Foodbome pathogens such as Listeria ready-to-eat product in three dining centers serving healthy, young monocytogenes,Yersinia enterocol¬ adult clients. The objective was to determine compliance with itica, Campylobacter jejuni, and Es¬ federal time and temperature guidelines and to detect foodbome cherichia coli 0157:H7 are receiving pathogens at selected stages of processing. Time and temperature attention as they become recognized data were collected at each point of primary activity and at the start as causes of foodbome illness (12). and end of extended and temporary holding. Meat samples were Avoiding contamination of food collected at six points, and swab samples were taken of five surfaces. and processing foods to destroy ex¬ Three replications were completed for each dining center. Initial isting pathogens are important in all contamination of raw pork was below levels usually found in raw foodservice operations. Opjjortuni- meat. Clostridiumperfringens. Yersinia enterocolitica, and viruses ties for introducing pathogenic mi¬ were not detected in any samples; however. Salmonella spp. and Staphy¬ croorganisms into food are numer¬ lococcus spp. were consistently found. Adequate refrigeration con¬ trolled the growth of these organisms. Swab samples of equipment ous. Many conditions, procedures, and utensils yielded very low counts, indicating adequate cleaning and practices that might have an ad¬ procedures. Frying and baking of the breaded cutlets were effective verse effect on the safety and subse¬ in destroying practically all microbial contaminants. Final cooking quent quality of food are common to should not be relied upon as the only means of microbial elimination. all foodservice operations (6). Time and temperature abuses create situa¬ tions that allow survival and growth INTRODUaiON Of all confirmed foodbome dis¬ of microorganisms. ease outbreaks reported to the Cen¬ The objectives of this study were Outbreaks of foodbome illness ters for Disease Control from 1983 to to determine compliance with fed¬ that result in death bring the issue of 1987,35% occurred in delicatessens, eral time and temperature guidelines food safety to the forefront. Incidents in handling breaded pork cutlet, and involving Escherichia coli 0157:H7 cafeterias, restaurants, and schools in hamburgers sold by Jack in the Box (3). From 1973 to 1987, 7,458 re¬ to detect foodbome pathogens in the restaurants in western Washington ports of foodbome illness were re¬ product at selected stages of process¬ have sparked renewed efforts to avoid corded; etiology was confirmed in ing from the raw to the cooked state contamination of foods. 38% of the outbreaks. Bacterial patho¬ in an institutional setting.

14 Doity, Food ond Enviraomofltol Sanitation -JANUARY 1996 1

MATERIALS AND METHODS Figure 1. Steps in the processing of pork cutlet Selection Criteria A foodservice operation was se¬ lected that prepared ptortion cuts from institutional cuts of meat and oper¬ ated six dining centers. The institu¬ tion served meals to healthy, young adult clients. Three replications in each of three dining centers were carried out over a 12-month p)eriod. Breaded pork cutlet was selected for study. It was processed in the foodservice op>eration and there were multiple oppx)rtunities for introduc¬ tion of contaminants. The cutlets were cut on the premises from boneless Canadian back pork loins (IMPS 414); tenderized by machine; dipp>ed in seasoned flour, egg wash, and cracker crumbs; fried until golden brown; and baked at 121.1°C in a convection oven to an internal temp>erature of 71.1°C (45 to 60 min), according to the recip)e. Bacterial pathogens were selected for enumeration or detec¬ service). The samples were handled Enumeration/Detection of tion based on their likelihood of be¬ Bacterial Pathogens and Viruses ing present in this product and of using sterile surgical gloves, placed causing foodbome illness. into individual sterile bags (Whirl- All meat and swab samples were Pak, Nasco, Fort Atkinson, WI), and examined for coliforms, Escherichia Measurements sealed. Swab samples were taken of coli. Staphylococcus aureus, and Sal¬ Handling of the p>ork product five food-preparation surfaees during monella sp>ecies. Additional micro¬ from receiving through service is use (knives, wooden cutting table, biological analyses to determine the shown in Figure 1. At each point of tenderizing machine, sheet pan be¬ presence of Oostridiumpetfringens, primary activity (such as receiving fore cooking, serving pan after ser¬ Listeria monocytogenes. Yersinia and cutting/tenderizing) and at the vice). These samples were collected enterocolitica, and viruses were done start and end of extended (more than in triplicate or sextet, depending upon on meat samples taken when receiv¬ 4 h) and temp>orary Cess than 4 h) the number of tests being f)erformed, ing the raw pork, after breading and holding p>eriods, time and temp)era- using sterile cotton swabs and sterile before frying, and after serving. Swab ture data were recorded. Product and aluminum foil templates. Templates samples from the wooden cutting ambient air temp)eratures were read were used for the cutting boards and table, knives, and serving pan also using either a hand-held micropro¬ the pans (5 by 5 cm), and for the were analyzed. Meat samples (30 g) were asepti- cessor digital thermometer with knives and tenderizer (3 by 3 cm). cally removed from plastic bags and p)enetration probe (Omega, Stamford, Each swab was placed in 9 ml of 0.1% CT) or a telethermometer with tubu¬ placed into a sterile stomacher bag (wt/vol) sterile peptone. At the end lar p>ointed probe (YSI Co.,Yellow (Tekmar, Cincinnati, OH), and the of breading, triplicate samples of the Springs, OH). Mean product temp)era- sample was homogenized for 2 min remaining egg wash were collected ture at each point of primary activity in a laboratory blender (Stomacher and placed in sterile tubes. All samples usually was based on temp>erature 400, Tekmar, Cincinnati, OH). were placed in an ice transjxwt chest, readings of three different samples. Samples were removed for microbio¬ cooled to approximately 8°C, and A small, battery-op)erated, digital clock logical examination by serially dilut¬ taken immediately to the laboratory was used for monitoring time. ing in 0.1% (wt/vol) sterile peptone. for microbiological analysis. Meat and Triplicate samples of meat were Serial dilutions also were made from taken for microbiological analysis at swab samples were taken randomly the swab samples and egg wash. six p>oints (up)on receipt at delivery during the sample point and analyzed Total Coliforms and Escheri¬ dock, after tenderizing, after trans¬ within an hour after collection. Pork chia coli 0157. A three-tube most portation to a dining center, after samples used for detection of viruses probable number (MPN) series was breading and before frying, immedi¬ were frozen at -70°C and analyzed in used. Meat samples were inoculated ately before baking, and at the end of batches. into lauryl sulfate tryptose (LST) broth

JANUARY 1996 - Doiry, Food and Environnentol SonHolioa 15 (Difco Laboratories, Detroit, MO. A latex agglutination test (Oxoid) was inoculum was decanted, and 5.0 ml ColiComplete (BioControl Systems, used to determine the presence of C. of maintenance medium (EMEM con¬ Inc., Bothwell, WA) disc (1) was perfringens enterotoxin. taining 2.0% FBS) was added. Cell added to each tube. Total coliforms Listeria monocytogenes. The cultures were observed daily for evi¬ were confirmed by the presence of a USDA/FSIS method was used to iso¬ dence of cytopathic effects (CPE). blue color on or surrounding the disc. late and identify L monocytogenes Cultures showing CPE were frozen, Tubes showing a milky blue fluores¬ (15). Tubes of modified listeria en¬ thawed, inoculated onto additional cence under a UV light confirmed the richment broth base UVM formula¬ cell cultures, and observed for CPE. presence of£. coli. Positive LST tubes tion (Oxoid) were innoculated and were transferred to brilliant green incubated for 24 to 48 h at 30°C. Analysis of Data lactose bile broth (BBL, Cockeysville, Samples were transferred to Fraser Data analysis was carried out us¬ MD) and incubated for 48 h at 35°C. broth (Difco) and incubated for 48 h ing Statistical Analysis System pro- Samples that grew and formed gas at 35°C. Modified oxford agar (Oxoid) grams(version 5 ed., 1985, Cary, NO- were streaked onto MacConkey agar plates were streaked from the Fraser Microbiological data were expressed plates G^ifco). A latex agglutination broth tubes. The plates were incu¬ as the most probable number (MPN) test (Oxoid, Hampshire, England) was bated for 48 h at 35°C. Typical colo¬ per gram of meat and per cm^ for used to test for the presence of the nies were transferred to brain heart swab surfaces. Differences among E. coli 0157 antigen. infusion broth (Difco) and incubated dining centers were evaluated using Staphylococcus aureus. A for 24 h at 35°C. The presence of the SAS general linear models analy¬ three-tube MPN series using trypticase Listeria was confirmed by hemolysis sis of variance. soy broth (BBL) with 10% sodium on blood agar plates (Difco), oxidase chloride and 1% pyruvate was per¬ test, tumbling motility, and Listeria- formed (4). Growth was transferred to Tek ELISA (Organon Teknika Corp.). RESULTS prepoured Baird-Parker agar plates Yersiniaenterocolitica. Y. enter- Potentially hazardous foods (Difco) containing egg yolk tellurite ocolitica detection was by the meth¬ should not be held between 5°C and enrichment (Difco) and incubated at od of Schiemann and Wauters (17). 60°C for more than 4 h (22). These 35°C for 48 h. Characteristic colonies Confirmation of positive samples in¬ temperatures identify the danger zone were transferred to brain heart infu¬ cluded the use of lysine iron agar- where rapid growth of bacteria oc¬ sion broth (Difco), incubated at 35°C arginine slant (Oxoid), Chrisman’s curs. Product and ambient air tem¬ for 24 h, and tested for the presence urea slant (Difco), and Enterotube II peratures were evaluated using these of coagulase-positive colonies (Staph (Roche Diagnostic System, Inc., guidelines. Latex Kit, Kernel, Lenexa, KS). Montclair, I'd)- Receiving. There were seven de¬ Salmonella spp. Salmonella Viruses. Four cell cultures were liveries of boneless Canadian back species were enumerated using a utilized in attempts to isolate viruses p)ork loins; complete data were ob¬ three-tube MPN series with Selenite from meat samples; a human embryo¬ tained from six. Five of the six ship¬ broth (Difco) (5>). Positive tubes were nal rhabdomyosarcoma, CL-136, WI- ments were of fresh meat. Elapsed streaked onto xylose lysine deoxy- 38; a human diploid lung, CCL-75, time from docking of the delivery cholate plates (Difco) and incubated MDBK; a bovine kidney, CCL-22; and truck to placing boxes of pork loins for 48 h at 35°C. Typical colonies an African green monkey kidney, MA- in refrigerated storage was less than were inoculated into brain heart infu¬ 104. All of the cell cultures are com¬ 30 min; differences reflected the num¬ sion broth, incubated for 24 h at 35°C, mercially available and were propa¬ ber of pallets of meat being delivered and confirmed by the Salmonella-Tek gated in 25-cm^ plastic cell culture and the time needed to verify the ELISA test system (Organon Teknika bottles in Eagle’s minimum essential order (Table 1). This process did not Corp., Durtiam, NQ. medium (EMEM) supplemented with involve handling the raw meat. Ship¬ Clostridium perfringens. The 0.1% lactalbumin hydrolysate, 5% to ment size ranged from 397 kg to 637 Bacteriological Analytical Manual 10% fetal bovine serum (FBS), and kg (X = 515 kg) of boneless pork. method (10) for C. perfringens enu¬ antibiotics. The frozen meat samples Mean internal temperatures of loins meration and identification was fol¬ were thawed, and 10-g aliquots were at time of refrigeration were well lowed. Typical colonies in perfringens ground with sterile mortars and within the recommended product agar (Oxoid) with egg yolk emulsion pestles, using sterile sand as an abra¬ temperature of 5°C or below for stor¬ (Difco) and an overlay of perfringens sive. Each tissue was titrated in suffi¬ age, and the large amount of meat agar (Oxoid) without egg yolk emul¬ cient EMEM to make a 20% suspen¬ helped to retain low temperatures. sion (Difco) were transferred to sion. The suspension was clarified by Mean temperatures were significantly thioglycc41ate broth (Difco) and cooked centrifugation, and the supernatant different (P = 0.0023) for meat des¬ meat medium (Difco). Presumptive and fluid was used to inoculate cell cul¬ tined for the different dining centers. confirmatory tests were done accord¬ tures. One milliliter of sample super- Bacterial counts of the raw pork ing to the Elacteriological Analytical nate was inoculated onto cell culture were below 500 organisms per g upon Manual method. A reverse passive monolayers. After 1 h absorption, the receipt at the loading dock (Table 2).

16 Daily, Food and Environmoirtol Sonitotion - JANUARY 1996 Table 1. Mean time" (± standard error) for each activity and mean temperature® (± standard error) of pork by dining center

Dining center 1 Dining center 2 Dining center 3

Activity Mean time (h) Mean temp (°C) Mean time (h) Mean temp {°C) Mean time (h) Mean temp {°C)

Receipt to storage 0.23 ± 0.06 2.2 ± 0.24 0.40 ± 0.14 0.1 ± 0.17 0.15“’ -0.4*’

Refrigerated storage # 1 18.25 ± 1.38 2.6 ± 0.20 16.48± 0.76 3.9 ± 2.08 18.12*’ -2.4*’

Cutting/tenderizing 2.71 ±0.14 6.3 ± 0.50 2.85 ± 0.22 6.8 ± 2.82 2.92*’ -0.9*-

Refrigerated storage #2 20.97 ±0.12 2.5 ± 0.55 29.08 ± 14.11 2.4 ± 0.47 49.93 ± 0.99 1.9 ± 1.53

Transportation 1.28 ±0.20 4.1 ± 0.32 0.63 ± 0.08 3.9 ± 1.42 0.05 ± 0.02 2.6 ± 0.00

Refrigerated storage #3, min 27.04 ± 0.08 2.8 ± 0.15 18.86± 3.84 3.5 ± 0.61 1.12± 0.97 3.1 ± 0.35

Breading/frying, min 0.15 ±0.02 1.33 ± 0.05 0.57 ± 0.19 27.0 ±3.95 42.0 ± 4.70 47.3 ± 2.36

Breading/frying, max 0.74 ±0.22 — 1.33 ± 0.05 — LOO** —

— Refrigerated storage #4, min 2.28 ±0.36 — 2.01 ±0.14 0.71 ±0.61 — 15.0 ±2.42 22.8 ± 2.44 29.7 ±6.09

Refrigerated storage #4, max 3.13 ±0.66 — 3.44 ± 0.28 — 3.66 ±0.21 — Baking time 0.72 ±0.23 0.67 ± 0.17 0.70 ±0.06

Hot holding 0.96 ±0.38 1.33 ± 0.32 0.93 ± 0.64

End service 55.7 ± 9.06 53.7 ± 6.35 55.7 ± 7.11

° Mean of three replications in each dining center. Data are for one replication. Customer counts were low during two replications, frozen meat was used, and handling practices were atypical for these activities.

Table 2. Microbiological data for pork, egg wash, and food- Meat for dining center 1 had the high¬ contact surfaces in three dining centers est levels of total coliforms, E. coli, and Salmonella spp. of the three din¬ Organism and MPN/g ing centers. The Salmonella spp. bacterial counts were not unexptected Item, sample, dining center Total because Salmonella spp. are found coliforms f. coli S. aureuS’ Salmonella spp.® in 3 to 20% of fresh pork (19). Levels of 5. aureus, a common food-handler Pork* contaminant reported to be at levels Receiving of 13 to 33% in fresh pork (19), were Dining center 1 455 427 33(+) 409 (-) below 35 organisms per g in all meat Dining center 2 428 101' 15'W 1581-) at time of delivery. Listeria mono¬ Dining center 3 67' 7‘' 21 H 10*(-) cytogenes was detected in only 1 End tenderization sample of raw pork, destined for din¬ Dining center 1 154 121 382 (-•-) 329 {+] ing center 3. This represents 1 in 9 Dining center 2 128 78 36(+) 93'!-) samples, or 11%, which approximates Dining center 3 56' 4“ 151 H nd* the reported incidence of 13% for End transportation this pathogen on fresh whole pork Dining center 1 467 10 122 H 331 (-) (8). No Listeria spp. were found in Dining center 2 606 164 30 H 129'(-) any of the samples for the other din¬ Dining center 3 37 154 H nd ing centers or in samples obtained Before frying subsequently from dining center 3- Dining center 1 542 146 133 (-t) 293 (-) Cperfringens, Y. enterocolitica, Dining center 2 242 88 33 H 65' I-) and viruses were not detected in any Dining center 3 86' 29* 197H nd of the samples at any step during Continued on next page processing.

JANUARY 1996 - Dairy, Food ond Environmental Sonitalion 17 Refrigerated Storage #1. The 1 Table 2 continued temperature of the central storage Organism and MPN/g unit (refrigerated storage #1 and #2) typically fluctuated between 2.2°C Item, sample, dining center Total and 6.7°C and reflected normal cy¬ coliforms £ co// S. aureuf Salmonell(f spp. cling of the refrigeration system (Table 3). Single temperatures taken directly Before baking over the stored meat were usually Dining center 1 nd nd 21 (-) nd higher than the temp>erature recorded 19d Dining center 2 nd 16" 1+) 5“ (-) electronically. Dining center 3 nd nd 28 1+) nd After refrigerated storage of about End service 18 h, the mean internal temperature Dining center 1 nd nd 23 (-) nd of the pork was slightly higher than at Dining center 2 nd nd 16 (+) nd time of delivery (Table 1). The only Dining center 3 nd nd 21" 1+) nd exception was the shipment of Egg wash' thawed pork to dining center 3. On Breading two occasions during the summer, Dining center 1 55 17 58 1+) 28 (-) frozen loins were used. They were Dining center 2 31 2 33 (+) 39 I-) removed from the freezer in late af¬ Dining center 3 14 5" 48 (+) 2“ (+) ternoon and thawed overnight in the Surface cutting room with the blower turned Cutting boards on. Mean internal temperatures the Dining center 1 2.5" nd 21"(+) 1.9 (-) following morning before refrigera¬ Dining center 2 0.40" 0.16" 0.14''(+) 0.16"!-) Dining center 3 0.56" nd 0.88" (-) nd tion were 11.3°C and 9°C. These tem¬ Knives* peratures were within the danger zone; length of holding within that Dining center 1 8" 0.9" 3M-) 2"(-) Dining center 2 6"' 3.5“' 2.1‘'(+) 0.3" (-) zone was unknown. Dining center 3 2.3" nd 3.1M+) nd Cutting and Tenderizing. Dur¬ Tenderizing machine* ing the seven data collection sessions Dining center 1 1.2*' 0.4'' 0.6" (-) 1.7^ (-) when the product was prepared for Dining center 2 nd nd nd nd six dining centers (1,804 to 2,252 Dining center 3 0.8" nd 0.7" (+) nd portions), the pork loins were out of Pan (before baking)^ refrigerated storage for just under 3 Dining center 1 0.16" 0.16" 6"|+) 0.16" (-) h. At the end of cutting and just prior Dining center 2 nd nd nd nd to tenderizing, mean product tem¬ Dining center 3 nd nd nd nd peratures were <5°C. On the two Serving pan> summer days when thawed loins were Dining center 1 nd nd nd nd used, the processing loads were small Dining center 2 nd nd nd nd (147 and 278 portions), and mean Dining center 3 nd nd nd nd time out of refrigeration was 34 min. Product temperatures (12.2°C and

"Confirmed presence (+) or absence (-) of specific organisms in at least one of three 7.1°C), but not air temperatures replications. (l6.1°Cand 19.8°0, were higher than during other times of year. ‘’Determined by most probable number method; minimum detection limit <3.0. Mean ambient air temperatures 'One of three replications had undetectable counts. during tenderizing were similar to ‘H'wo of three replications had undetectable counts. those for cutting (18 to 19°C). After *nd, not detectable. the cut pork had been tenderized,

Determined by most probable number method; minimum detection limit <0.3. the lugs of meat holding from 120 to 250 portions were returned to refrig¬ ^Determined by most probable number method; minimum detection limit <0.12. erated storage. Mean product tem¬ Determined by most probable number method; minimum detection limit <0.2. peratures had risen just above 5°C (Table 1). Mean product tempera¬ tures, 12.6°Cand 11.2°C, were higher for the small batches of thawed loins sent to dining center 3: however, processing times were short during the summer when this occurred.

18 Duify, Food ond Environimatal SonHolion - JANUARY 1996 Table 3. Mean temperatures® {± standard deviation) of Refrigerated Storage #2. Mean storage time was about 21 h when refrigerated stor'age and processing areas during various stages pork was transported to the dining of processing, by dining center center the day after it was cut and tenderized. Mean time was 49 h when Temperatures (°C) delivery was made on the day it was Dining center to be cooked and served in the dining Activity 1 2 3 P value center. Mean product temperatures were <5°C just before the pork was Refrigerated Ambient Air removed from the central storage unit (Table 1). Begin storage #1 - continuous 3.9 ± 1.44 3.310.00 3.3'’ NS' Transportation. Lugs of pork Begin storage #1 - one time 5.4 ± 1.95 3.612.76 5.2'’ NS cutlets and other food products were End storage #1 - continuous 4.2 ±0.86 3.71 1.27 4.211.91 NS transported in an unrefrigerated truck to two of the three dining centers. End storage # 1 - one time 2.4 ± 0.75 4.3 12.45 0.510.71 NS Products delivered on the second trip Begin storage #2 - continuous 4.4± 1.10 3.311.90 4.41 1.10 NS (dining center 1) were held out of refrigeration longer (1 to 1.5 h) than Begin storage #2 - one time 2.5 ± 1.48 3.511.91 3.912.35 NS those that were delivered on the first End storage #2 - continuous 4.3± 1.12 3.710.64 3.01 1.44 NS trip of the day to dining center 2 (33 to 42 min). Lugs of meat transported End storage #2 - one time 3.9± 1.71 6.5 12.85 2.61 1.50 NS one floor within the same building to Begin storage #3 6.410.68 6.1 ±0.25 7.8'’ NS dining center 3 were out of refriger¬ End storage #3 2.2 ±1.27 5.011.88 3.611.98 NS ated storage for only 2 to 4 min. Mean product temperatures had risen but Begin storage #4 6.3 ± 0.99 9.1 1 1.42 8.010.75 0.0517 were <5°C when the pork was placed End storage #4 6.1 ±0.51 10.1 ±0.46 5.012.42 0.0116 under refrigeration at the dining cen¬ Processing Ambient Air ter (Table 1). Mean ambient air tem¬ peratures of refrigerated storage ar¬ Cutting room 19.010.69 18.911.65 18.712.26 NS eas (6.1 to 7.8°0 reflected the recent Tenderizing room 19.1 ±0.36 18.913.60 18.312.12 NS opening of these areas to store prod¬ Kitchen-bread/fry 24.310.96 27.210.78 23.812.35 NS ucts that had been delivered (Table 3). Kitchen- bake 21.711.73 26.311.27 25.812.23 0.0371 Total coliform counts increased in meat in dining centers 1 (4.67 x 1(P ° Based an single temperature readings taken during three replications in each dining cells p)er g) and 2 (6.06 x 10^ cells per center. g), which might be attributed to the time held out of refrigeration. The ‘’Data are for one replication. Frozen meat was used in two of three replications increase was not significant (P > 0.05) and handling practices were different. when compared to total coliform “’Not significant. counts at the end of tenderization aable 2). Refirigerated Storage #3* Leng¬ th of refrigerated storage in the din¬ Bacterial counts after tenderiz¬ at these temperatures would have al¬ ing center before breading and frying ing did not exceed the initial levels of lowed for the increase in 5. aureus. S. of the cutlets depended on the tim¬ the delivered raw pork except in the aureus counts from the surface of ing of delivery relative to the day of bacterial counts of 5. aureus (Table the tenderizer, cutting boards, and service. Mean minimum storage times 2). The number of S. aureus in meat knives ranged from 0.6 to 21 cells per varied from 1 to 27 h, but mean prod¬ for dining center 1 significantly (P < cm^. Because the equipment showed uct temperatures were 3.5°C or less 0.05) increased after tenderization. a low amount of contamination by in all dining centers (Table 1). It is possible that the 5. aureus present Breading and Deep Frying. in the meat prior to cutting and ten¬ this pathogen, it is also possible that The breading and frying operations derizing (3.3 X 10' cells pter g) in¬ the organism was introduced by a creased to the reported 3-82 x 10^ foodhandler. 5. aureus is commonly were done simultaneously. In dining organisms per g because the tem¬ found in the throat, hair, feces, and centers 2 and 3, a storage cart was perature of the meat (6.3°0 and both on the skin of 40% of all humans (20). filled with pans of fried cutlets and the cutting (19.0°C) and tenderizing Staphylococcal outbreaks usually re¬ then taken to refrigerated storage. In (19.1 °C) rooms were within the tem¬ sult from contamination through han¬ dining center 1, each pan of fried perature danger zone. Thetime(2.7h) dling with unsanitized hands (5). cutlets was carried to a cart stored in

JANUARY 1996 - Dairy, Food and Environmentol Sonrtolion 19 the refrigerator. Temperatures of cut¬ surface of the pan, prior to oven cook¬ sanitizers is least in stainless steel, lets in random locations within the ing, indicate that the pan surface in which supports our findings of low storage cart were taken after a cart dining center 1 may have contrib¬ contaminants on the surfaces made was filled. Consequently, most fried uted to the 5. aureus population in of this material (11). cutlets in dining center 1 had been the meat product. Frying and baking were effective under refrigeration at least a short Service. In all dining centers, in destroying microbial contaminants period of time when temperatures some pans of product were taken in the product, even though there were taken, whereas the fried cutlets directly from the oven to the cafete¬ was evidence of temperature abuse were held at room temperature in the ria serving line. When the product of the cutlets during refrigerated stor¬ other dining centers. All temperatures was held, mean holding time was age before baking, and mean product were within the danger zone (Table almost an hour in dining centers 1 temperatures were below 60°C at the 1). Mean product temperatures in and 3 and about 20 min longer in end of service. the dining centers were 27°C or dining center 2. Mean product tem¬ above; differences among dining cen¬ peratures at the end of service were IMPLICATIONS ters were significant (J* - 0.0015). slightly below 60°C, the upper limit Total conform, E. coli, S. aureus, of the danger zone (Table 1). We have shown that proper stor¬ and Salmonella spp. bacterial counts S. aureus was the only detect¬ age, transportation, handling, and in the meat product after breading able pathogen found at the end of cooking are essential to maintain the and prior to frying were not signifi¬ service with counts of < 23 ceUs per g. safety of perishable meat products cantly (P > 0.05) different from bac¬ Baking times at 121.1°C or above like pork cutlet. Proper cooking was terial counts in the meat product dur¬ were adequate (Table 1) and surface the most crucial step for preventing ing cold storage. The egg wash used swabs from the serving pan did not foodbome illness, because contami¬ in the breading process may have give detectable bacterial counts. nants that were introduced during contributed to some of the microbial 5. aureus may have been introduced processing and storage were de¬ load of the pork product (Table 2). by workers and their utensils during stroyed at this step. Leaving cooked Refrigerated Storage #4. The transfer of product from baking pans foods at room temperature was the length of refrigerated storage after to serving pans or during service. most important factor (56% of the fiying varied by dining center, with Our findings illustrate the resilience outbreaks) and inadequate cooking mean minimum storage times rang¬ of 5. aureus and show the efficacy of the least important factor (4% of the ing from about 45 min (dining center proper storage and cooking temp)era- outbreaks) contributing to outbreaks 3) to over 2 h (dining center 1). ture in slowing the growth of this of foodbome illness from foods pre¬ Ambient air temperatures taken organism. pared in foodser\’ice establishments shortly before the first pans were from 1973 to 1982 (7). It is evident removed from refrigerated storage from our results that, even though DISCUSSION were all 5°C or above (Table 2). Mean cooking effectively eliminated most temperatures of pork when removed The pork obtained by the dining contaminants from the product, over- from refrigeration for baking had de¬ centers in this study was of good reliance on this last step as the only clined as much as 19°C from initial microbial quality and had been effec¬ means of microbial elimination would storage temjjeratures but were still tively chilled. The microbial load of be a mistake. Failure to follow federal within the danger zone. Differences the raw pork was at levels below guidelines for time and temperature in product temperature among din¬ those usually found in raw meat (18), could result in a hazard to the con¬ ing centers were significant (/* = a condition directly linked to good sumer, especially if the holding tem¬ 0.01240) and were related to differ¬ manufacturing practices during perature following the cooking step ences in mean product temperatures slaughter, particularly in the eviscera¬ is below 60°C. when first refrigerated (Table 1). tion and subsequent processing into The hazard analysis critical con¬ Baking. The designated convec¬ primal cuts (16). trol point (HACCP) system is a pro¬ tion oven setting was 121.1 °C; actual The data indicate cleaning proce¬ gram of monitoring and modifying temperature settings ranged from dures were adequate. Few organisms procedures that is recommended for 121.1°C to 148.9°C. Baking times for were detected in swabs taken from application to food-preparation op¬ various batches ranged from 22 to 73 pans prior to baking; no organisms erations. The data from this study will min, but mean times (40 to 43 min) were detected on pans at the end of be combined with on-site observa¬ were similar for the three dining cen¬ service. Bacterial contamination of tions to identify critical control points ters (Table 1). food-contact surfaces is a common for the processing of pork cutlet, to Bacterial counts at the beginning occurrence, with most studies show¬ determine appropriate control mea¬ of oven cooking were low. Detect¬ ing that microorganisms are capable sures, and to define criteria to ensure able counts in dining centers 1,2, and of colonizing glass, polypropylene, product safety. Additional studies may 3 were predominantly associated with and stainless steel (13, 14,21). Resis¬ evaluate each preparation step as a S. aureus (Table 2). Results from the tance of bacteria to removal with factor contributing to microbial

20 Dairy, Food and Enviroomontol SonHotion - JANUARY 1996 growth by purposely violating rec¬ food service systems with satellites. glass, polypropylene, and mbber sur¬ ommended practices. The role of the School Food Serv. Res. Rev. 6:36-41. faces after short contact times. J. Food food handler in introducing contami¬ 7. Bryan, F. L. 1988. Risks of practices, Prot. 53:742-746. nants during processing and the ef¬ procedures and processes that lead 15. McClain, D., and W. H. Lee. 1989. to outbreaks of foodbome diseases. J. FSIS method for the isolation and fect of industrial sanitizers on the Food Prot. 51:663-673. identification of Listeria monocyto¬ prevalence of microorganisms such 8. Farber.J. M., and P.l.Peterkin., 1991. genes from processed meat and poul¬ as £ coli 0157:H7 in foods of animal Listeria monocytogenes, afood-bome try products. USDA, FSIS Microbiol¬ origin during preparation in the pathogen. Microbiol. Rev. 55:476- ogy Division. Bethesda, MD. Lab. kitchen are potential studies of value. 511. Comm. no. 57, Rev. 24 May 1989. 16. Nottingham, P. M. 1982. Microbiol¬ 9. Rowers, R. S., J.-Y. D’Aoust, W. H. ogy of carcass meats, p. 13-65./« M. Andrews, andj. S. Bailey. 1992. Sal¬ References H. Brown (ed.). Meat microbiology. monella, p. 371-422. In C. VatKkizant 1. Andrews, W. H. 1993- General ref¬ Applied Science Publishers, London. and D. F. Splittstoesser (ed.). Compend¬ eree reports, Committee on Microbi¬ 17. Schiemann, D. A., and G. Wauters. ium of methods for the microbiologi¬ ology and Extraneous Materials: Food 1989. Yersinia, p. 433450. In C. Van- cal examination crf'foods, 3rded. Ameri¬ Microbiology - Nondairy. J. Assoc. OflF. derzant and D. F. Splittstoesser (ed.). can Public Health Association, Wash¬ Anal. Chem. 76(1): 154-159. Compendium of methods for the mi¬ ington, D.C. 2. Bean, N. H.. and P. M. Griffin. 1990. crobiological examination of foods, 10. Harmon, S. M. 1984. Clostridium Foodbome disease outbreaks in the 3rded. American Public Health Asso¬ petfringens: enumeration and identi¬ United States, 1973-1987: pathogens, ciation, Washington, D.C. fication. p. 17.01-17.10. In Bacterio¬ vehicles, and trends. J. Food Prot. 18. Snyder, O. P. 1992. Derived overall logical Analytical Manual. Association 53:804-817. microbiological standards for chilled of Official Analytical Chemists, Ar¬ 3. Bean, N. H., P. M. Griffin, J. S. food processes. Dairy Food Environ. lington, VA. Goulding, and C. B. Ivey. 1990. Sank. 12:687-688. 11. Krysinski, E. P., L. J. Brown, and T. J. Foodbome disease outbreaks, 5-year 19. Snyder, O. P., and D. M. Poland. 1990. Marchisello. 1992. Effect of cleaners summary, 1983-1987. J. Food Prot. America’s “safe" food. Dairy Food and sanitizers on Listeria monocyto¬ 54:711-728. Environ. Sanit. 10:719-724. genes attached to product contact 4. Bennet, R. W. 1984. Staphylococcus 20. Snyder,O.P., and D M. Poland. 1991. surfaces. J. Food Prot. 55:246-251. aureus, p. 14.01-14.05. In Bacterio¬ America’s “safe” food, part 2. Dairy logical Analytical Manual. Association 12. Liston, J. 1989. Current issues in food Food Environ. Sanit. 11:14-20. of Official Analytical Chemists, Ar¬ safety-especially seafoods. J. Am. 21. Stone, L. S., and E. A. Zottola. 1985. lington, VA. Diet. Assoc. 89:911-913. Effect of cleaning and sanitizing on 5. Bergdoll,M.S. 1989. ^topAy/ococcMS 13- Lopes, J. A. 1986. Evaluation of dairy xiicztxzchmemof Pseudomonasfragi aureus, p. 463-523. In M. P. Doyle and food plant sanitizers against Sal¬ to stainless steel. J. Food Sci. 50:951 - (ed.), Foodbome Bacterial Pathogens. monella typhimurium and Listeria 956. Marcel Dekker, New York. monocytogenes. J. Dairy Sci. 69:2791 - 22. U.S. Department of Health and Hu¬ 6. Brown, N. E., M. M. McKinley, K. L. 2796. man Services, Public Health Service, Aryan, and B. L. Hotzler. 1982. Condi¬ 14. Mafu, A. A., D. Roy, J. (Joulet, and P. Food and Drug Administration. 1993. tions, procedures, and practices af¬ Magny. 1990. Attachment of Listeria Food Code 1993- U.S. Government fecting safety of food in 10 school monocytogenes to stainless steel. Printing Office, Washington, D.C.

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JANUARY 1996 - Doiry, Food and Environmentoi SanitatkM 21 Dairy, Food and Environmental Sanitation, VoL 16, No. 1, Pages 22-27 (opyrigh© lAMFES, 6200 Auroro Ave., Suite 200W, Des Moines, lA 50322

Evaluation of Microbial Hazards of Pork Products in Institutional Foodservice Settings—Part 11

MATERIALS AND METHODS SUMMARY Selection Criteria Evaluation of microbial hazards of four types of pork products Three nursing-home or long-term (pork chops, pork patties, pork loaf, and pork roast) took place in care facilities located in central Iowa three separate nursing-home or long-term care facilities. Assessments and having at least 50 beds were included detection and enumeration of bacterial pathogens in meat invited to participate in this study. samples at selected control points and swab samples of food-contact After approvals from the foodservice surfaces; temperature of pork products at each control point and time director and facility administrator involved at each stage of storage or processing; and observation of were obtained, each facility was vis¬ storage conditions and food-handling practices. No Clostridium per- ited. Menus were reviewed, and pro¬ fringens, Listeria monocytogenes. Yersinia enterocolitica, or Esch¬ duction procedures for each pork erichia coli 0157 were detected in any of the meat samples. Total product on the menus were identi¬ coliforms, E. coli, and Staphylococcus aureus were present initially in fied. Pork products at each institu¬ pork samples from all three facilities. At the end of serving, no tion were selected on the basis of pathogenic bacteria could be detected, indicating that protocols used high frequency of appearance on the in cooking were adequate to destroy most contaminants. Microbial cycle menu, handling procedures, and counts on food-contact surfaces such as holding pans were too low to availability of people to collect and be detected. Product temperatures indicated generally good compli¬ process samples at the time the item ance with federal guidelines. was scheduled for preparation. Two products were selected at each facil¬ ity; data were collected only once on INTRODUaiON Part 1 of a two-part study of pre¬ each product. Products included poik valence of microbial hazards in chops, pork patties, pork loaf, and Avoiding contamination of food foodservice facilities was conducted p)ork roast. and processing foods to destroy ex¬ isting pathogens are important in all in three kitchens within a single large Measurements foodservice operations. These mea¬ operation serving healthy young sures are especially critical in institu¬ adults (I). The present study exam¬ The handling of pork varied by tions providing meals to populations ined the prevalence of hazards in pork type of product and facility. Conse¬ that are most susceptible to infec¬ products in three separate nursing- quently, the number of pork samples tions by foodbome pathogens, such home or long-term care settings serv¬ and collection points varied some¬ as the young, the old, and the ing elderly and immunocompromised what with each facility. The general immunocompromised (3). persons. pattern was to collect triplicate

22 Dairy, Food ond Environmeirtal Sonitotion -JANUARY 1996 Organism and MPN/g“

Total Facility, product, sample coliforms E. coli S. aureusf’ Salmonellc^

Facility #1, pork chop Thawed chop' 6 6 30 (+) 6 (-) End browning 7 7 23 (+) 6 (-) End service nd‘‘ nd nd nd

Facility # 1, pork patty Delivery' 3 4 36 (+) nd End overnight refrigeration' 5 5 23 (+) 18 (-) End browning 10 10 16 (+) 4 (-) End service nd nd 36 (-) nd

Facility #2, pork loaf Thawed ground pork' 497 86 40 (+) 497 (-) End mixing' 1,100 373 53 (+) 551 (-) End overnight refrigeration' 527 47 23 (+) 600 (-) End service (slices) nd nd nd nd End service (puree) nd nd nd nd

Facility #2, roast pork Thawed roast' 887 887 23 (+) 76 (-) End overnight refrigeration nd nd nd nd End slicing 57 nd 23 (+) nd End overnight refrigeration nd nd 23 (+) 10 (-) End service (slices) nd nd nd nd End service (puree) nd nd nd nd

Facility #3, roast pork (precooked) Thawed roast nd nd 18 (+) nd End slicing nd nd 20 (+) nd End service (slices) nd nd 20 (+) nd End service (puree) nd nd nd nd

Facility #3, pork chop Thawed chop' nd nd nd nd Browned chop nd nd nd nd End service (chops) nd nd nd nd End service (puree) nd nd nd nd

“Determined by most probable number method; minimum detection limit <3.

‘Confirmed presence (+) or absence (-) of the specific organism.

“Uncooked pork.

‘‘nd, not detectable.

JANUARY 1996 - Doiry, Food and EnviroMMiital SonHotioii 23 samples of meat for microbiological number (MPN) per gram of meat and fact that the microbial quality of meat analysis upon delivery of fresh prod¬ per cm^ for surface swabs. Minimum can vary greatly, depending on where uct or after thawing of frozen prod¬ detection limit was <3 organisms per it is obtained. uct; after initial processing such as g of meat. Minimum detection limit Pork was obtained from three slicing, mixing, or browning; after of organisms on food contact sur¬ different suppliers. Frozen pork in overnight storage if that step was faces varied depending on size of facilities # 1 and #3 was obtained from included; and at the end of service. surface area swabbed. the same source. Facility #2 obtained After the first set of data were col¬ frozen pork from a second supplier. lected (in facility #1), samples of Fresh pork for facility #1 was ob¬ RESULTS AND DISCUSSION cooked ground or pureed pork were tained from a third source. How the collected at the conclusion of ser¬ Pork chops served in facilities #1 pork products were handled prior to vice. Handling involved in the grind¬ and #3 were received frozen, thawed delivery at the facilities was not ing or pureeing process justified in¬ under refrigeration, browned, and known. Projjer refrigeration can be cluding the fmal product in the data- then cooked in the oven. The pork an effective means to inhibit growth coUection schedule. patties in facility #1 were received of the majority of contaminants. Triplicate swab samples were fresh, refrigerated, then browned and The number of 5. aureus con¬ taken for microbiological analysis of cooked with sauce, and served. The taminants in pork products was simi¬ selected surfaces. These included pork loaf in facility #2 originated as lar in all facilities. With one excep¬ holding pans, sheer blades, serving frozen ground pork that was thawed tion, counts ranged from 18 to 40 utensils, and service pans. Blender or under refrigeration, mixed with in¬ organisms per g upon receipt or after grinder blades used in pureeing or gredients and shaped, refrigerated thawing under refrigeration. This ini¬ grinding pork were added after data overnight, cooked, and cut into serv¬ tial level did not decrease substan¬ collection began. ings. The p>ork roast in this same tially until after the products were The temperature of the product facility was purchased frozen, thawed cooked and served. This indicates was recorded each time a sample of underrefrigeration, cooked in a steam- both the ease with which this patho¬ meat was coUected. A hand-held mi¬ jacketed kettle in water, refrigerated gen is introduced into meat products croprocessor digital thermometer overnight, sliced, refrigerated over¬ and the difficulty in removing it. with penetration probe (Omega, night, and then heated and served. In Samples suspected of containing Stamford, CTO was used. The time facility #3, the roasts were purchased salmonellae were confirmed negative involved in each primary step in han¬ precooked. They were thawed under for this pathogen. It is possible that dling, holding, or storage also was refrigeration and then at room tem¬ these isolates, presumptive positives recorded. The procedures foUowed perature or under running water, for Salmonella spp., were actually those described for Part 1 of the study sliced, and heated before service. other organisms belonging to the fam¬ (1). Observations of storage condi¬ ily f'nfcrobficfcrwcea, such zsEntero- tions and food-handling practices Microbial Hazards in Meat bacter .spp., Citrobacter spp., etc., were recorded. No C. perfringens, L monocyto¬ some of which are not foodbome genes, Y. enterocolitica, or E. coli pathogens. Enumeration/Detection of 0157 was detected in any of the meat Bacterial Pathogens samples. The level of contaminants Swab Samples of Food Contact Standard methods were used to found on each of the six products Surfaces coUect and analyze meat and swab evaluated is shown in Table 1. The number of contaminants on samples for the presence of total Products in facility #2 showed food contact surfaces was too low to conforms, Escherichia coli (includ¬ the highest number of total coliforms be detected, indicating cleaning pro¬ ing 0157), Staphylococcus aureus, on the uncooked product, indicating cedures were adequate. Low counts and Salmonella spp. as described in possible fecal contamination. Num¬ had been found earlier in a large insti¬ Part I of the study (I). Meat samples bers reached almost 900 organisms tution (1). also were analyzed for presence of p>er g in the thawed pork roast, which Clostridium perfringens. Listeria was in its original plastic wrap. Han¬ Time/Temperature Relationships monocytogenes, and Yersinia entero- dling of meat also increased the num¬ As shown in Table 2, most tem- colitica. These were the same organ¬ ber of organisms. For example, mix¬ jjeratures were maintained at <5°C or isms included in Part I of the study; ing the pork loaf caused a doubling of >60°C, the temperatures proposed as detection of viruses was dropped from coliforms from about 500 to 1,100 federal standards (4). The most un¬ Part n. Details of these procedures organisms per g. Immediate cooking settling finding was that the cooked were described earUer (1). and refrigeration of the roast and im¬ pork roasts in facility #2 had not mediate refrigeration of the uncooked reached 5°C or below after 20 hours Analysis of Data pork loaf caused a sharp decrease in under refrigeration. Improper cool¬ Data from each product are re¬ numbers. Pork products received by ing of food was the most common ported separately. Microbiological data the other two facilities showed very factor (43.7% of occurrences) con¬ are expressed as the most probable low coliform counts, pointing to the tributing to outbreaks of foodbome

24 Dairy, Food and Environmentol SonHotion - JANUARY 1996 Table 2. Time and temperature data on six pork products at end of selected stages of preparation

Facility, product, procedure Time (hours) Temperature |‘’C)“

Facility # 1, pork chop Storage in freezer'’ 97.8 Thawing under refrigeration'’ 20.4 2.6 Browning 1.6 62.0 io is. Holding in convection oven, 93.3°C o o Cooking in convection oven, 176.7°C 1.5-2.0 d 00 Service 65.8 Facility #1, pork patty Receiving'’ 3.4 Storage under refrigeration'’ 18.9 2.6 Browning 0.4 65.0 Holding at room temp 0.1 -0.4 Cooking in oven, 176.7°C 1.3-1.8 Service 1.5 63.9 Facility #2, pork loaf Thawing under refrigeration'’ 71.8 3.0 Mixing'’ 0.4 7.6 Storage under refrigeration'’ 24.8 3.3 Molding loaves'’ 0.1/pan Cooking in convection oven. 1.5 - 2.0 148.97135°C Holding in oven, 121.1 °C 0.1 -1.8 Service (slices) 0.5 -1.0 91.2 Service (puree) 0.5-1.1 62.7 Facility #2, roast pork Storage in freezer'’ 146.5 Thawing under refrigeration'’ 45.2 0.4 Cooking in steam-jacketed kettle 3.4 Cooking in convection oven, 176.7 °C 3.5-4.0 Storoge under refrigeration 20.0-20.4 5.5 Slicing meot 0.6 5.8 Grinding meat 0.9 7.8 Storage under refrigeration 26.6 4.3 Heating in convention oven,176.7°C 0.9-2.1 Pureeing 0.2 Heating puree in steamer 1.5 Service (slices) 0.2-0.7 85.5 Service (puree) 0.9 71.5

Facility #3, roast pork (precooked) Thawing under refrigeration 41.6-42.9 Thowing ot room temperoture 1.5 -4.4 Slicing meat 0.3 1.4 Grinding/pureeing meat 0.3 Heating in conventional oven, 204.4°C 2.5 slices; 1.2 puree Service (slices) 1.0 70.8 Service (puree) 2.1 55.9

Facility #3, pork chop Storage in freezer'’ 66.1 Browning 0.8 50.9 Cooking in conventional oven, 232.2°C 1.6 chop; 0.7 puree Grinding/pureeing meat 0.2 Holding/service (chops) 1.5 55.9 Holding/service (puree) 3.2 51.2

^ Product temperatures were recorded only when meat samples were collected.

‘‘ Uncooked pork. JANUARY 1996 - Dairy, Food and EnviroMiiental SooHatjon 25 illness during 1961-1982 (2). It is Continuous processing of meat re¬ Employees at all three facilities possible the roasts were within the duces the opportunity for tempera¬ seemed to be cognizant of the impor¬ danger zone for much longer than 4 ture abuse and is the preferred proce¬ tance of maintaining a clean kitchen. hours, although it cannot be said with dure to follow. Holding of cooked Work surfaces were wiped regulariy certainty because tem|>erature was pork before and during service for with a cleaning cloth; however, thor¬ not monitored throughout. The slight periods of one or more hours was not ough washing was observed infre¬ rise in temperature during the short unusual in either type of operation. quently. This cleaning may have been period needed to slice or grind the When product temperature is main¬ done at the end of the work shift when pork did not add appreciably to tem¬ tained at 60°C or higher, food safety researchers were not present. Sanitiz¬ perature abuse. In facility #3, thaw¬ is not a problem, but aesthetic as¬ ing of equipment surfaces before use ing under refrigeration was either pects of the product can be adversely was observed only in facility #2. eliminated (as for the pork chops) or affected. Thermometers were used in all inadequate for further processing (as facilities to check product tempera¬ for the precooked pork roasts). Conditions and Food Handling tures. Handling of the thermometers Browning was insufficient to bring Practices after use raised some food safety con¬ frozen chops to 60°C but they were Conditions for storing meat var¬ cerns. Thermometers were left on cooked further in the oven. The time ied among the three facilities. Freezer the counter and reused later, were within the danger zone was short and storage seemed to be adequate in all rinsed off in running water, or were was part of continuous processing of three facilities; overcrowding was not wiped with a cloth that had been the product. Continued thawing at observed. However, refrigerated stor¬ used to clean other surfaces. Thor¬ room temperature or under cold run¬ age in facilities #1 and #2 was at a ough washing was not observed. One ning water was required before slic¬ premium, and air circulation around cook in facility #1 sanitized the ther¬ ing of roasts could take place. Al¬ food would be restricted by the quan¬ mometer in boiling water. though temperatures were below 5°C tities of food held under refrigera¬ The most common practices for even after slicing, allowing additional tion. When a large quantity of hot handling meat were to use gloved time for thawing roasts under refrig¬ food, such as cooked pork roasts in hands or to use utensils. Handwashing eration would remove the need to facility #2, is stored in a crowded in the kitchen was observed infre¬ thaw at room temp>erature or the refrigerator, the ability of the machin¬ quently. added effort to thaw under running ery to reduce food temperatures to a water. safe level within 4 hours is question¬ SUMMARY Product temperatures at the end able. Mean ambient air temperature of service were at least 60°C in facili¬ of the refrigerated storage unit in Foodbome pathogens present in ties #1 and #2. Only the sliced pork facility #2 was higher (4.5°0 at end pork entering an institutional met temperature compliance in facil¬ of a storage period than in facility #1 foodservice operation, as well as ity #3. Extended hot holding of 2 to 3 (2.5°0or#3(1.8°0- Once the pork pathogens added as the product is hours on the steam table of the pureed was removed from storage, further handled on the premises, can con¬ product and the low temperature at processing was done in ambient air tribute to the incidence of foodbome end of service raise questions about temperatures of 23.3°C, 20.0°C, and illness. Critical control points for pork 22.4°C in facilities #1, #2, and #3, handling of pureed product in facility products in the three nursing home respectively. #3. Steam tables are not designed to or long-term care facilities included bring products up to temperature, Thawing of food in two facilities freezer or refrigerator storage, thaw¬ only to maintain temperature. Im¬ was done completely under refrig¬ ing, handling (such as mixing or slic¬ proper hot holding was identified as eration. The meat remained in its ing), cooking, hot holding, and serv¬ a contributory factor in 13.3% of out¬ original packaging and was not ing. Total coliforms, E. coli, and 5. breaks of foodbome illness during touched during the thawing process. aureus were present initially in pork 1961-1982(29- In facility #3, initial thawing of pre¬ samples from all three facilities, with When compared to a similar study cooked pork roast was done under the products from facility #2 having in a lai^ge institution (I), one critical refrigeration, but sufficient time was the highest level of contamination. At control point, transportation, was not not available between delivery and the end of serving, no pathogenic applicable in the nursing-home or use for the process to be completed. bacteria could be detected in the pork long-term care facilities. With the Final thawing was done at room tem¬ products or on surfaces such as hold¬ exception of facility #2, more con¬ perature (two roasts for approxi¬ ing pans from any of the facilities. tinuous proc^sing of pork products mately 1.5 hours) or under cold run¬ was observed in these facilities than ning water (one roast for approxi¬ Effective protocols included in the large institution. The small mately 0.7 5 hour). Thawing was done maintaining pork temperature under number of servings prepared when in the original packaging and was refrigeration at 5°C or less, thawing compared to a large institution con¬ followed immediately by slicing and pork in its original wrapping under tributed to this scheduling difference. heating. refrigeration, handling meat with

28 Dwy, Food ood Envirooiiioirtal Sooitotion - JANUARY 1996 clean utensils or gloved hands, and tact surfaces are procedures that foodservice settings—part I. Dairy, cooking to internal temperatures of would enhance food safety. Although Food and Environ. Sanit. 16(1):14-21. 2. Bryan, F.L. 1988. Risks of practices, at least 60°C and maintaining that this was a small sample of institutions procedures and processes that lead temperature during hot holding and and of pork products, the results prob¬ to outbreaks of foodbome diseases. J. service. Additional precautions could ably are typical of what one would Food Plot. 51:663-673 be taken. Continuous processing of find in other similar establishments 3. Ryser, E. T. and E. H. Marth. 1989. pork rather than extending prepara¬ where a conscientious effort is made “New” food-home pathogens of pub- tion over several days, rapid cooling to serve safe food. Uc health significance. J. Am. Diet. of large quantities of pork, reducing Assoc. 89:948-954. 4. U.S. Department of Health and Hu¬ the length of time pork is held hot References man Services, Public Health Service, during service, checking product tem- 1. Brown, N. E., E. A. Murano, and S. K. Food and Drug Administration. 1993- I>erature during service, and using Marsh. Evaluation of microbial haz¬ Food Code 1993- U.S. Government sanitizers in the cleaning of food con¬ ards of pork products in institutional Printing Office, Washington, D.C.

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Canada^s Food Inspection System—Do We Need Federal^ Provincial and Municipal Food Inspectorates?

Mark Mitchell' and Rena Hubers^ Ontario Ministry of Agriculture, Food and Rural Affairs, 'Agricultural and Food Laboratory Services Branch, ^Policy and Program Coordination Branch, Guelph, Ontario, Canada

jurisdiction in the Canadian Constitu¬ SUMMARY tion of 1867 (2). Since then, food Canada’s food inspection system is respected worldwide for inspection has evolved into a very producing safe, high quality foods and in this regard it may be complex system involving federal, considered a success. However, the system operates in a very com¬ provincial, and municipal levels of plex jurisdictional web involving the federal, provincial and munici¬ government with responsibilities di¬ pal levels of government and their regulatory branches. Such a system vided between Agricultiue, Fisher¬ has resulted in duplications and gaps in inspection activities, adverse ies, Health, Environment, Natural reactions from industry, consumer confusion, poor intergovernmen¬ Resources, and other regulatory or¬ tal collaboration and increasing expenses. This report provides a brief ganizations (5, 6). Although inspec¬ overview of the current food inspection system in Canada and tions are conducted at the farm, pro¬ recommends that significant changes be considered. The work of a cessing plants, border entries, and joint steering committee (Federal/Provincial/Agri-Food Inspection retail outlets by different levels under Committee and the Federal/Provincial/Territorial Food Safety Com¬ their respective jurisdictions and stat¬ mittee), which was recently formed, is highlighted and their proposal utes, no common federal-provincial that a “Canadian Food Inspection System” be developed is strongly safety standards for inspection exist. recommended. Such a system will benefit all parties involved through As a consequence there are duplica¬ streamlined inspection delivery; enhanced market peiformance and tions and gaps in inspection activi¬ competitiveness; reduced barriers to trade and regulatory pressures ties, poor inteigovemmental commu¬ on the industry; facilitation of the food standards harmonization nication, layering of costs and unfa¬ process; a food inspection system with the capacity to be flexible, vorable reactions from the industry responsive and timely; accessibility to consumers; and increased and consumers. inteiigovemmental collaborations. In response to industry pressure, increasing consumer safety concerns, shrinking budgets, international trade INTRODUCTION all activities relating to food safety agreements, developments in bio¬ technology, and the changing demo¬ and economic fraud prevention, such Canada’s food supply is interna¬ graphics, dietary needs and ethnic as education, observation, enquiry, tionally recognized as being safe, makeup of Canada, governments are wholesome, and of high quality. A laboratory testing, and enforcement now placing a priority on reviewing major reason for this reputation is the of the law. the current inspection programs with success of our food inspection sys¬ Essentially, the agricultural sec¬ a view to increasing efficiency in sys¬ tem. Food inspection systems refer to tor was declared a shared legislative tem design and delivery. In this con-

28 Diiry, food ood EonroooMirtal SaoHotion - JANUARY 1996 text, a joint steering committee Figure 1. consisting of the Federal/Provincial/ The (Canadian Food Safety System Agri-Food Inspection Committee (FPAFIQ and the Federal/Provincial/ Territorial Food Safety Committee (FPTTFSO was formed in 1993 to de¬ velop a “Canadian Food Insp)ection System” which would be based on the scientific assessment of risks to health and safety, responsive consumer in¬ formation, the efficient use of re¬ sources, a commonality of approaches to issues, complementary and/or uni¬ versal legislation and regulations, and the rationalization of services (5, 6). To answer the question of whether Canada requires federal, provincial and municipal food inspectorates, it is necessary to first understand the current system. Al¬ though many details are quite com¬ plex and beyond the general scope of this report, a general outline will be presented.

The Role of the Federal assistance of various federal and pro¬ imported. Underthe Meat Inspection Government vincial departments. Enforcement of Act, Fish Inspection Act and the this act is provided for in criminal Essentially, the regulation of food Canada Agricultural Products Act, all products crossing provincial bound¬ law. The major governing principles meat, fish, dairy, egg, fruit, vegetable, of the Food and Drugs Act include: aries (interprovincial trade) as well as maple and honey products produced all exports and imports of foods fall • Prohibiting the sale of foods that by federally registered plants must be contain poisonous or harmful sub¬ under federal jurisdiction. The fed¬ insp>ected and graded by a federal stances, are unfit for human consump¬ eral government has legislation un¬ inspector. AAFC also has overall re¬ tion, are adulterated or were manu¬ sponsibility for the fraud and label¬ der the Departments of Health, Agri¬ factured or stored under unsanitary culture and Agri-Food, Fisheries and ling provisions of the Food and Drugs conditions. Act at other than the retail level. Oceans, and Revenue Canada-Cus- • Providing for ins|)ection of sani¬ toms that relates to food inspections AAFC is responsible for the label¬ tary conditions in manufacturing or (1, 3, 6). The food inspection activi¬ ling standards (e.g., nomenclature, net processing plants. ties of these four departments are quantities, bilingualism) of all pre- • Regulating drugs and chemicals covered in five federal food legisla¬ p>ackaged foods imported or sold in for use in food-producing animals. tion acts: Canada under the Consumer Packag¬ •Approving additives and ingre¬ 1. Food and Drugs Aa (FDA), ing and Labelling Act. It is also re- dients for use in specific foods and Health Canada (HQ sp>onsibIe for the fraud and labelling determining allowable levels. 2. Consumer Packaging and La¬ provisions of the Food and Drugs Act • Providing composition stan¬ belling Act (Food Portion), Agricul¬ at the retail or consumer level. Rev¬ dards for some food products. ture and Agri-Food Canada (AAFQ enue Canada-Customs plays a signifi¬ •Providing for labelling of con¬ 3. Fish Inspection Act (FIA), Fish¬ cant role by notifying federal depart¬ tents of food packages. ments of shipments and enforcing eries and Oceans Canada (DFO) In addition to setting food safety import regulations at ports of entry. 4. Meat Ins|>ection Act (MIA), standards, HC is required to audit the In some cases, commodities do (AAFQ inspection programs of the federal not have standards for quality and 5. Canada Agricultural Products government to ensure that inspec¬ Act (CAPA), (AAFQ tions are conducted in accordance composition listed in any of the fed¬ HC has absolute primacy for all with their standards. Currently there eral acts (e.g., chocolate, baby cereal health, safety, nutritional, and fraud are 3,900 federally registered food¬ and fruit drinks) under AAFC or DFO prevention aspects of foods imported processing plants in Canada (3). and are not inspeaed by these de¬ or offered for sale in Canada by virtue AAFC and DFO share the food partments. Such commodities are in¬ of the Food and Drugs Act and Regu¬ safety responsibilities wim HC, and spected by HC under the Food and lations. They must protect the health further regulate the maiicet'ibility (e.g., Drugs Act. See Figure 1 for an over¬ and safety of all Canadians. To meet quality, grade, safety) of foods traded view of the federal and provincial gov¬ these requirements, HC recruits the interprovincially, internationally or ernments’ food inspection system (3).

JANUARY 1996 - Daily, HkhI and Emriromneatal SooitaliM 29 The Role of the Provincial relate to food inspection (^4, 7). These somatic cells to ensure that standards Government include: are met is also an integral function of 1. Farm Products Sales and the act. Each province has jurisdiction Grades Act, (OMAFRA) The Meat Inspection Act (Ontario) over products produced and sold 2. Milk Act, (OMAFRA) applies only to meat intended for hu¬ within that province (intraprovincial 3. Meat Inspection Act, (Ontario) man consumption. It ensures the hu¬ trade). Therefore, food processing (OMAFRA) mane slaughter of animals and that establishments that sell only within 4. Livestock and Livestock Prod¬ meat and meat products are safe and of one province are only required to ob¬ ucts Act, (OMAFRA) high quality by requiring inspection tain provincial registration. Currently 5. Dead Animal Disposal Act, and licensing of slaughtering premises. there are 4,500 provincially registered (OMAFRA) Regulations provide for both post and establishments in Canada C3J- In the 6. Oleomargarine Act, (OMAFRA) ante mortem inspection of animals past, the provinces have had a specific 7. Edible Oil Products Act, and carcasses by a licensed inspector; interest in the food service and retail (OMAFRA) monitoring of plant sanitation pro¬ sectors, as well as meat and dairy 8. Health Protection and Promo¬ grams and waste disposal; testing for production and processing. tion Act, (OMID antibiotic, drug and p>esticide residues; What the provinces do in the 9. Fish Inspection Act, (Ontario), condemnation of diseased animals; and area of food inspection varies greatly (OMNR) control of processing and shipping. from province to province C3, 5, 6J. The main purpose of the Farm The Livestock and Livestock Prod¬ However, most provinces have Products Sales and Grades Act is to ucts Act applies to cattle, eggs and adopted federal standards by refer¬ ensure the quality, safety and grading processed eggs. The act provides for ence in their statutes and regulations, of a wide range of Ontario products the licensing of livestock dealers and and in many cases, both federal and such as animals, animal products, dealers in livestock products such as provincial inspectors may be cross- fruit, fruit products, vegetables, veg¬ sales bams, country dealers, sales appointed to carry out each others’ etable products, grain, honey, maple agents and slaughtering plants. In¬ responsibilities if necessary (6). For syrup, seeds, tobacco, wood, and spectors’ powers include the seizure example, in Quebec food inspection Christmas trees. This act provides for and detention of livestock and live¬ is the responsibility of one agency inspection of farm products, licens¬ stock products which violate the act (Ministry of Agriculture, Fisheries and ing of farm product dealers and op¬ and regulations. Currently, AAFC pro¬ Food) which will soon be legislating erators of controlled-atmosphere stor¬ vides both the egg-and-meat grading under one food act. This Ministry’s age plants, establishment of grades services under this act, and the Farm power of inspection and confisca¬ and standards, (generally the prov¬ Products Sales and Grades Act re¬ tion has been extended to every prod¬ ince has adopted federal grades and spectively, both of which have uct physically within the province standards under the Canada Agricul¬ adopted federal grade standards. regardless of origin. In British Colum¬ The protection of community bia, the province contracts federal tural Products Act where they exist), health is ensured by the Dead Animal services for all inspections and refer¬ and control of packaging, buying, Disposal Act. This act prohibits the ences standards by legislation. selling, advertising, handling, ship¬ use of dead animals for human con¬ Manitoba, Saskatchewan and the ping, and transportation of farm prod¬ sumption and assures that the own¬ Maritimes have split food insjjection ucts to ensure maximum quality. ers of dead animals (cattle, horses, duties between the federal and pro¬ The Milk Act assures the quality, sheep, goats and swine) dispose of vincial governments. Due to the vari¬ safety and grading of cows’ and goats’ them by proper burial or release to a ability and complexity of the differ¬ milk as well as milk products such as licensed deadstock dealer. It also li¬ ent legislations found in each prov¬ cheese, cream, butter and ice cream censes dead-animal brokers and op¬ ince, this report will focus further on through regulations, inspection, li¬ erators of receiving and rendering Ontario as an example. censing and testing of products. As plants, and controls record keeping, Ontario provides inspection ser¬ with the Farm Products Sales and identification, and labelling of meat vices, to varying degrees, for farm Grades Act the province has adopted obtained from dead animals. reference grades and standards set production and processing of live¬ The Oleomargarine Act and the stock, eggs, dairy products, tobacco, out under the federal Canada Agricul¬ Edible Oil Products Act provide for maple syrup, edible oils, margarine, tural Products Act. Inspectors moni¬ inspections and licensing to manu¬ fruit and vegetables to ensure safety tor milk production at all stages, from facture these products by setting qual¬ and quality. Food inspection legisla¬ the farm to the processing plant, in¬ ity standards, and coloring and label¬ tion in Ontario primarily involves the specting all equipment and vehicles ling requirements. They prohibit the Ontario Ministry of Agriculture, Food used to produce, process and market display or labelling of these products and Rural Affairs (OMAFRA); how¬ milk. The act also requires the licens¬ in any manner which may confuse ever, the Ontario Ministry of Health ing of all plant operators and distribu¬ them with dairy products. Inspectors (OMH), and the Ontario Ministry of tors, as well as the certification of may seize any products that do not Natural Resources (OMNR) also have bulk tank and plant milk graders. Test¬ comply with the legislation and the a role. In total, nine acts are covered ing of raw milk for the presence of product may be subject to laboratory by these ministries which specifically inhibitors, excess water, bacteria, and analysis. The current status of the Oleo-

30 Dairy, Food ond Enviroomoirtal SonHolion -JANUARY 1996 margarine Act legislation is under re¬ grams would not be advisable. How¬ health and safety. Also, the changing view and the act is currently not en¬ ever, to assure an effective food in- roles of government and industry will forced (7)- spiectorate, significant changes to the require a period of adjustment. The Health Protection and Pro¬ food inspection activities of all levels Such an implementation system motion Act: Food Premises Regula¬ of government must be impx)sed. Such is currently being addressed by the tion protects community health by changes should include: joint FPAFIC and the FPTFSC and its ensuring the sanitary handling of food • Critical review of all program recommendations for the develop¬ and maintenance of food premises and product standards to develop ment of a “Canadian Food Inspection through inspection of food service more uniform procedures and prac¬ System” (5,6). This committee is cur¬ facilities such as restaurants, cater¬ tices in delivery of inspection pro¬ rently working on the harmonization ers, institutes, hospitals, and the food grams (e.g., grading, com|X)sition and of fluid milk standards for the devel¬ retail industry including grocery laboratory testing). opment of a National Dairy Code. stores, farmers markets, butcher • Ensuring cost and benefit ef¬ The development of a National shops and bakeries. Under this act, fectiveness of inspection programs Food Inspectorate in Canada offers the Ontario Ministry of Health’s Pub¬ by using scientifically validated risk many significant improvements to the lic Health Branch sets policy and regu¬ assessment studies. current system. These include: the lations but does not conduct the ac¬ • Enhanced access to interna¬ creation of a common legislative base tual inspections. This function is per¬ tional markets by Canadian food pro¬ utilizing nationally recognized stan¬ formed by the local board of health ducers. dards; the creation of a single agency at the municipal government level • Decreased regulatory pressures for the delivery of inspection services which is funded 75% by the Ontario on industry. in both the federal and provincial Ministry of Health to assure that regu¬ • Development, elimination of inspectorates; the development of an lations are met. In some provinces, gaps, and harmonization of national inspection system based on risk as¬ the municipal governments are not standards which have a common leg¬ sessment rather than the traditional involved in regulation enforcement. islative base and reflect international after-the-fact inspiection methods; the The Fish Inspection Act (Ontario) developments. changing role of the government in currently has no regulation standards • Elimination of inspection over¬ food inspections placing less empha¬ specified for aquaculture. Therefore, laps such as those that occur when sis on quality, (unless conducted on a fish intended for human consump¬ both federal and provincial inspec¬ cost recovery basis); and the continu¬ tion are subject to the safety stan¬ tors inspect provincially licensed ing emphasis on public education, dards listed in the Food and Drugs plants (e.g., HC and OMAFRA) and economic fraud prevention, health Act. Production standards are volun¬ federal inspectors from different agen¬ and safety issues (5,6). The develop¬ tary but are currently being devel- cies inspecting federally licensed ment of such a system will meet the opied by industry. Some monitoring plants (HC and AAFQ. needs of the future and continue to of freshwater fish is done in conjunc¬ • Improved intergovernmental ensure the safety and high quality of tion with the Ministry of the Environ¬ collaboration. Canadian food products. ment, such as testing for environ¬ • Reduction ofgovemment role in mental contaminants (e.g., mercury). enforcing quality standards which only References have private benefit, and a continuing 1. Canada’s Food Safety System. Agri- The Role of the Municipal rolein public education, economic fraud Food Network Supplement. 1995. Government prevention, and the enforcement of 2. Dominion Law Reports. 1979. Domin¬ Municipal governments enact health and safety^ standards. ion Stores Limited v. The Queen. Su¬ preme Court of Canada pp. 581-600. and enforce by-laws that regulate zon¬ • Increasing the role of industry to ensure product quality and safety 3. Federal Management of the Food ing, building codes, environmental Safety System. 1994. Report of the by incorporating Hazard Analysis Criti¬ and other issues that affect the food Auditor General of Canada. inspection industry. They also enforce cal Control Point (HACCP) systems 4. Johnson, P. 1992. Regulations. In Meat provincial regulations related to food which can be easily audited by gov¬ Industry Basics Part 1, For OMAF Meat establishments and have inspection ernment inspiectors. Inspectors. Ontario Ministry of Agri¬ resources of which the majority are To streamline and integrate in¬ culture and Food. 5. Joint FPAIC/FPTFS Steering Commit¬ related to food service and retail sec¬ spection programs and legislation, a tee. A Blueprint for the Canadian Food tors (6). By-laws are enacted by local shared vision must be adopted by the Inspection System. 1994. A Report to planning boards and health units or federal, provincial and municipal lev¬ the Meeting of the Federal/Provincial boards of health, and may exceed the els of government by building trust, Ministers of Agriculture Wirmipeg, minimal inspection requirements set partnerships, fairness, and on-going Manitoba, July 4-6. by the provincial governments if spe¬ consultations. At the same time, such 6. Office of Food Inspection Systems. July 1995.The Federal Food Inspec¬ cial local needs are identified. a system must be very flexible in its tion System-Organizational Options. implementation. Agency liability must The Key Issues Discussion Paper. be defined, and given the financial 7. Ontario Ministry of Agriculture, Food In a country as vast and diverse as constraints on all governments, it is and Rural Affairs. Ontario Margarine Canada, the elimination of national impierative that the load is distributed Color/Composition Requirements or sub-national food inspection pro¬ equitably and still ensures public Revised. News Release: December21, 1994.

Reprinted from the Mississippi Morbidity Report, Vol. 14, No. 3 Foodborne Outbreak

The following report is an Table 1. Food Specific Attack Rates (%). example of an outbreak investi¬ gation conducted by the MSDH Eaten Not Eaten for the purpose of interrupting Menu Item III Not III % III III Not III % III transmission and preventing fur¬ ther cases.-Ed. cat fish^ 42 21 66.7 0 5 0.0

caleslaw^ 41 13 75.9 0 12 0.0

INTRODUaiON french fries 39 28 58.2 1 1 50.0

At 11:45 A.M., Sunday, March 5th, onian rings 6 1 85.7 29 21 58.0 1995, an official of the Mississippi State Department of Health received hushpuppies 36 14 72.0 2 9 18.2 a call from an E.R. physician at Hospi¬ dill pickles 23 8 74.2 18 16 52.9 tal A, in central Mississippi, who re¬ ported having seen three patients with tartar sauce 16 5 76.2 20 17 54.1 gastrointestinal symptoms suggesting pickled anions 23 7 76.7 15 16 48.4 a possible foodborne outbreak. All had eaten at a local restaurant on turnip greens 20 7 74.1 18 15 54.5 Friday evening, March 3rd, 1995. Also, 1 2 33.3 on March 5th, the E.R. at Hospital B corn bread 37 22 62.7 reported two additional cases with similar symptoms, one of whom was T p<0.01 admitted. Both had eaten at the same restaurant on Friday night.

Background: Environmental Investigation: A On Friday the 10th, another in¬ The restaurant is a popular one local MSDH environmentalist visited spector visited the restaurant to per¬ which has a limited menu and spe¬ the restaurant on Sunday afternoon form a Hazard Analysis Critical Con¬ cializes in fried catfish. Food is served and obtained specimens of the cole¬ trol Points (HACCP) environmental by waiters (not buffet style). slaw and other foods. The coleslaw evaluation. was left over from Saturday night (the Laboratory investigation: Stool Invesrigation: 4th). None was left from Friday night. specimens from five patients were Case Finding: On March 5th and On Monday the 6th, an official obtained for culture at local hospi¬ 6th, original cases from the two E.R. ’s inspection was accomplished. The tals. Coleslaw was obtained for cul¬ were interviewed, as were their din¬ MSDH inspectors met with the res¬ ture by the local environmentalist on ing compianions. A local newspaper taurant officials who were questioned March 5th. This sample was taken carried an article (not at MSDH re¬ regarding all food service workers from the batch left over from the quest) regarding the outbreak. Over and food preparation practices. Two previous night (Saturday). None was the next several days interviews were employees who made the coleslaw available from March 3rd (Friday). conducted of all persons who called were questioned about preparation the health department reporting hav¬ practices and current or recent ill¬ ing eaten at the suspect place, or RESULTS: whose names were given to MSDH by nesses. One employee that made the those who called in. Most were ill or slaw on the nights in question was Case Finding: Seventy-two (72) knew someone in their party who observed making a new batch during |)ersons were interviewed regarding was ill. the inspection. foods eaten and signs and symptoms

32 Daily, Food omI Emiroaimirtal Sanitation - JANUARY 1996 of illness. The case definition for ill¬ Figure 1. Distribution of Incubation Period. ness included i)ersons with either vomiting, diarrhea, or both, and who had eaten at the restaurant on March 3rd or March 4th, 1995. The attack rate among all persons who ate there and who could be interviewed was 60%. The food most associated with illness was coleslaw, with an attack CO rate of 76% (41/54). Everyone who a> M (D was ill had eaten coleslaw. When O looking at only those who ate fish, coleslaw was still associated with ill¬ ness (all those who ate fish but did not eat coleslaw remained weU). The average incubation period for the 31 persons who could recall the time they ate and the time of onset of illness was 34 hours, with a range of 19 to 46.5 hours. The symptoms among the cases included nausea (98%), diarrhea (84%), vomit¬ ing (79%), cramps (77%), chills (66%), normal flora. Culture of the coleslaw group viruses, which are thought to headache (59%), and subjective fever and the raw cabbage grew > 10* mixed be quite conunon causes of nonbac- (53%). No one reported having bloody gram negative and gram positive bac¬ terial foodbome outbreaks. stools. Average duration of illness was teria. Culture of the cooked catfish 37 hours with a range of 6 to 72. One sample had no growth. Recommendations: person was still hospitalized at the time of the investigation and her du¬ The highlights of the recommen¬ Summary: ration of illness is unknown. A total of dations made to the restaurant are seven persons sought medical atten¬ An outbreak of gastrointestinal summarized as follows: tion and two were hospitalized. illness occurred among persons who 1. An emphasis should be made Environmental Investigation: A had eaten at a restaurant in central on good hand washing practices. company representative stated that Mississippi on March 3rd or 4th. Eat¬ 2. Make coleslaw in smaller the restaurant served approximately ing coleslaw was epidemiologically batches, and store in 2* deep pans to 780 persons on Friday night. Only associated with becoming ill. The at¬ ensure proper cooling, and less warm¬ one of the employees was reported tack rate among persons questioned ing of batches during pre|}aration. to have been ill, and she was a hostess who ate coleslaw was 76%. The cul¬ 3. Use elbow length gloves, or who handled no food. However, one tures of the coleslaw grew no bacte¬ use long handled utensils for mixing person who prepares coleslaw did rial pathogens but did grow mixed of the coleslaw. report that her grandson, whom she gram negative and gram positive bac¬ 4. All raw food, especially firuits helps take care of, had been ill with a teria, suggestive of contamination. and vegetables should be thoroughly gastroenteritis. The method of preparing the cole¬ washed and cleaned of filth and spoil¬ The environmental inspection slaw was not optimal for prevention age prior to use in preparation of conducted on Monday, March 6th, of contamination. recipes. revealed several deficiencies. The in¬ 5. Protect food from cross-con¬ spector observed coleslaw being pre¬ Conclusions: tamination while in storage-prep and pared and was told that the leftover Based on epidemiologic investi¬ holding by storing off of the floor, coleslaw from the night before is gation and analysis, the food item and do not store ready-to-eat food saved and used first the next day, not responsible for the outbreak was cole¬ under raw food. mixed in with the new batch. It is slaw. The fact that no pathogenic 6. All i>otentially hazardous foods prepared with commercially made bacteria were isolated from stool need to be held at <45 degrees F mayonnaise in a large tub, and mixed specimens or from the incriminated except during necessary periods of by the preparer who uses her coleslaw indicated the pathogen was preparation. ungloved hands. probably viral. The average incuba¬ Prepared by Mary Currier, M.D., Laboratory Investigation: All tion period and duration of symp¬ M.P.H., Office of Community Health five of the stool cultures grew only toms is consistent with Norwalk Services; MSDH.

Dairy, Food and Environmental Sanitation Instructions for Authors

NATURE OF THE MAGAZINE Occasionally, when the subject of the paper is outside of the specialties of members of the Editorial Board, other Dairy, Food and Environmental Sanitation (DFES) specialists may be asked to review manuscripts. After is a monthly publication of the International Association review, a manuscript will be returned to the author by the of Milk, Food and Environmental Sanitarians, Inc. editor for revision in accordance with reviewers’ sugges¬ OAMFES). It is tai^geted for persons working in industry, tions. Three clean copies of the revised paper, plus the regulatory agencies or teaching in milk, food and environ¬ original paper in flat form, are to be returned to the editor mental protection. as soon as possible. Authors can hasten publication of The major emphases include: their papers by submitting well-written manuscripts con¬ • practical articles in milk, food and environmental forming to the journal's style and by revising and returning protection; manuscripts promptly. If, after review of a manuscript is • new product information; completed, an author chooses to withdraw rather than • news from activities and individuals in the field; revise the paper, the editor should be notified promptly. • news of lAMFES affiliate groups and their members; If an author does not respond in four months after a • 3-A Dairy and 1^ Sanitary Standards, amend¬ reviewed pap)er is returned, the paper will be considered ments and lists of symbol holders; as withdrawn. With authors’ cooperation, articles are • excerpts of articles and information from other usually published within three to six months after they are publications of interest to the readership. received and may appear sooner. Anyone with questions about the suitability of When a manuscript is received, it is numbered, and material for publication should contact the editor. the author is notified by postal card that the manuscript has been received. The manuscript number will be given SUBMITTING ARTICLES AND OTHER MATERIALS on the postal card and should be used on all future correspondence and revised manuscripts to identify and All manuscripts including, “Letters to the Editor” help locate manuscript files. Authors will also be notified should be submitted in triplicate (original and two cop¬ when a manuscript has been accepted for publication. ies), in flat form (not folded), and by First Class mail to Page proofs will be sent to authors for final approval with Managing Editor, DFES, c/o LAMFES, 6200 Aurora Avenue, a 48 hour return required. Suite 200W, Des Moines, LA 50322-2863, U.S.A. Membership in LAMFES is not a prerequisite for accep¬ When possible, authors are encouraged to submit a tance of a manuscript. fourth copy of their manuscript on computer disk. Manu¬ Manuscripts, when accepted, become the copyrighted scripts submitted on disk should be saved as an ASCI file. property of DFES and LAMFES. Reprinting of any material All reading matter dealing with affairs of LAMFES or from DFES or republishing of any papers or portions with news and events of interest to members of LAMFES thereof is prohibited unless written permission to do so is is published in DFES, and should be mailed to the above granted by the managing editor. address. Correspondence dealing with advertising should Submission of a manuscript implies that all authors also be sent to the address given above. and their institutions have agreed to its publication. It is Correspondence regarding subscriptions or mem¬ also implied that the paper is not being considered for bership in LAMFES should be sent to Julie Cattanach, publication in another domestic or foreign magazine or Membership Coordinator, (address above). journal. Authors are responsible for the accuracy of their papers. Neither DFES nor LAMFES assume responsibility PUBLICATION OF MANUSCRIPTS for errors made by the authors. Furthermore, DFES and Manuscripts are accepted for publication only after LAMFES assume no responsibility for conclusions reached they are reviewed by two members of the editorial board. by authors, especially when products are evaluated.

34 Mty, Food ood Emriranmoirtal Sonitotion - JANUARY 1996 REPRINTS written English to ensure that correct English is used throughout the paper. The managing editor and edito¬ Reprints cannot be provided free of charge. Arrange¬ rial staff will not rewrite papers when the English is ments to obtain such reprints should be made with inadequate. lAMFES, 6200 Aurora Avenue, Suite 200W, Des Moines, Authors are encouraged to consult previously pub¬ lA 50322-2863. U.S.A. lished issues of DFES to obtain a clear understanding of the style of pap>ers published. TYPES OF ARTICLES Brand names and manufacturers of research samples (i.e., sp)ecific products tested as in surveys, etc.) should Readers of DFES include persons working in indus¬ not be used. It is the p>olicy of DFES to not publish this try, regulatory agencies or teaching in milk, food and information. Instead, refer to types of products or identify environmental protection. DFES serves this readership by letters or numbers. by publishing a variety of papers of interest and useful¬ Revised manuscripts that do not require a second ness to these people. The following types of articles and review should be typ)ed on plain white bond papier with¬ information are acceptable for publication in DFES. out numbered lines or box outlines, etc. Finished manu¬ scripts are typieset by scanning into a computer program. General interest A clean copy facilitates the scanning process. DFES regularly publishes nontechnical articles as a In order to decrease turnaround time authors may service to those readers who are not involved in the send a copy of their manuscript on computer disk as noted technical aspects of milk, food and environmental protec¬ earlier in these instructions. tion. These articles include such topics as the oiganiza- tion and application of milk or food control programs or quality control programs, ways of solving a particular ORGANIZATION OF ARTICLES problem in the field, organization and application of an The title of the manuscript should appiear at the top of educational program, management skills, use of visual the first page. It should be as brief as piossible and contain aids and similar subjects. Often talks and presentations no abbreviations. given at meetings of affiliate groups and other gatherings The title should be indicative of the subject of the can be modified sufficiently to make them appropriate for manuscript. publication. 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The telephone and lished in an issue of DFES. facsimile numbers of this author should be given at the bottom of the page. No text of the manuscript should Preparation of Articles appjear on the title page. The Abstract should appiear on a separate piece of The managing editor assumes that the senior author papier directly following the title page, and should not has received proper clearance from his/her organization exceed 2(X) words. It should summarize the contents of and from co-authors for publication of the manuscript. the manuscript, and be meaningful without having to read All manuscripts should be typed double-spaced on remaining pages. The Abstract should not contain refer¬ 8-1/2 by 11 inch white bond paper. Onion skin or similar ences, diagrams, tables or unusual abbreviations. thin pai)er should not be used. Lines on each page should The references should be arranged in alphabetical be numbered to facilitate review of the manuscripts. order, by last name of first author and numbered consecu¬ Use of paper with pre-numbered lines is satisfactory. tively. Only the first author's name and initial should be Manuscripts submitted on paper without numbered inverted. Cite each reference in the text by number. All lines will be returned to authors for retyping prior to references given in the list must be cited in the text. List being sent out to review. Margins on all sides should be references according to the style of the following ex¬ at least one-inch wide and pages of the original manu¬ amples. script should not be stapled together. A manuscript should be read critically by someone Paper in journal other than the author before it is submitted. If English is Alberman, G. G. and E. H. Marth. 1974. Expierimental not the author’s first language, the manuscript should be production of aflatoxin in citrus juice and pieel. J. Milk reviewed by a coUeague of the author who is fluent in Food Technol. 37:308-313.

JANUARY 1996 - Dairy, Food and Environmantol Sonilotion 35 Paper in book black and white, with a loss of detail. Photographs can be Maith, E. H. 1974. Fermentations, pp. 771-882. In printed in color, but the additional cost of doing so must B. H. Webb, A. H. Johnson and J. A. Alford, (eds.). be borne by the author. Authors wishing to publish color Fundamentals of dairy chemistry. 2nd ed. AVI Publishing photographs should contact the editor for cost estimates. Co., Westport, CT. The editor also encourages the submission of photo¬ graphs to be used on the cover of DFES. Photographs Book by author(s) considered for the cover should be submitted in the form Minor, T. E. and E. H. Marth. 1976. Staphylococci and of a negative or slide, and should be four-color. their significance in foods. Elsevier Scientific Publishing Line drawings. All line drawings (graphs, charts, Co., Amsterdam. diagrams, etc.) should be submitted as black and white glossy or matte finish photographs, which do not require Book by editor(s) any additional art work. No part of a graph or drawing Vanderzant, C. and D. F. Splittstoesser. (eds.). 1992. should be typewritten. Use a lettering set or other Compendium of methods for the microbiological exami¬ suitable device for all labeling. If graphs are computer nation of foods. 3rd ed. American Public Health Associa¬ generated, printed copies of the graphs must be pro¬ tion, Washington, DC. duced by a good quality laser printer, with sufficiently dark printing or appropriate size letters and numerals. Patent Graphs produced by dot matrix printers or with very Hussong, R. V., E. H. Marth and D. G. Vakaleris. 1964. thick lines and lettering are not acceptable. Figures are Manufacture of cottage cheese. U.S. Pat. 3,117,870. commonly reduced to a 1 column width (85 mm) of Jan. 14. printing. If the original figure can be reproduced to the size of a one-column width, further reduction will not be Publication with no identifiable author or editor necessary, otherwise lettering should be of sufficient size Anonymous. 1977. Thermally processed low-acid to allow for reduction. If symbols are used, they must be foods in hermetically sealed containers. Code of Federal identified on the figure and not in the legend. Data that Regulations No. 21, U.S. Government Printing Office, are presented in figures should not be repeated in Tables. Washington, DC. A well-prepared figure should be understandable without References citing “personal communication" or “un¬ reference to the text of the paper. published data” are discouraged, although it is recog¬ Labeling of figures. All figures should be labeled nized that sometimes it is unavoidable. An author may be lightly on back, using a soft pencil or a typed adhesive asked to provide evidence of such references. label. Labeling should include: References consisting of papers that are “accepted • figure number, for publication” or “in press” are acceptable, but the • last name of author(s), author may be asked to provide copies of such papers if • title of manuscript, needed to evaluate the manuscript in question. • the manuscript number (on revised copies), References should follow the text, tables should • identification of the top of the figure. follow references, and figures should follow tables in manuscript organization. Placement of each should be COMMON ABBREVIATIONS indicated in the text. Frequently used acceptable abbreviations may be used (i.e., using wt for the word weight, or s for the word ILLUSTRATIONS, PHOTOGRAPHS, FIGURES second). For further details on abbreviations see the Submission of photographs, graphics or drawings to current edition of the CBE Style Manual. Note that a illustrate the article wUI help the article. The nature of p>eriod is used with some but not all abbreviations. DFES allows liberal use of such illustrations, and interest¬ For a complete listing of expressions to avoid in ing photographs and drawings often increase the number scientific writing, see pages 93-98 in O'Connor, M. and of persons who are attracted to and read the article. F. P. Woodford. 1976. Writing Scientific Papers in En¬ Photographs. Photographs which are submitted glish. Elsevier, Amsterdam. Also, How to Write a Scien¬ should have sharp images with good contrast. A scale tific Paper, by Day, Robert A., 3rd ed. 1988. Oryx Press, marker to indicate magnification should be on each photo¬ Phoenix, AZ. micrograph. Color photographs should not be submitted Authors may also contact the scientific editor if they for use inside of DFES, because they will be published in are not sure about acceptable abbreviations.

Book reviewed by: Christine Bruhn, University of California Davis, Davis, California

Book Review

"Safety of Irradiated Foods' (2nd edition)

J. F. Diehl Marcel Dekker 270 Madison Ave., New York, NY 10016

he Safety of Irradiated Foods is comprehensive, and Toxicological Safety of Irradiated Foods, Microbio¬ scientifically complete, and quite readable. It logical Safety of Irradiated Foods, Nutritional Adequacy of can serve as the authoritative text for the re¬ Irradiated Foods, Evaluation of the Wholesomeness of search scientist and professional interested in any aspect Irradiated Foods by Expert Groups and International Agen¬ of this technology. cies, Potential and Current Applications of Food Irradia¬ Irradiated foods are currently being sold in almost 30 tion, Government Regulations of Irradiated Foods, Con¬ countries nationwide and marketing in the United States sumer Attitudes, and Outlook. is expanding. This text will be a valuable reference for People who have the first edition of this book, may questions on how the irradiation process works, effective¬ wonder if their library should be updated with Edition ness of irradiation treatment, safety and nutritional value Two. The answer is definitely YES. The chapter, “Identifi¬ of irradiated foods, and the environmental impact of the cation of Irradiated Foods" is an addition not found in the process. The consumer attitudes chapter includes an 1990 edition. The text and references from the other overview of consumer organization’s response to irradia¬ chapters are significantly expanded. For example, the tion, summarizes the history and philosophy of consumer number of references on radiological and toxicological advocacy groups, and provides a list and response to safety increased from 122 to 200 and nutritional adequacy common misstatements about irradiated foods and envi¬ references increased from 32 to 139. The consumer atti¬ ronmental safety. tudes chapter is up-to-date for publication time. The Diehl’s descriptions are clear, his explanations logi¬ marketing of irradiated foods in the United States is ex¬ cal, and the text even more comprehensive than the \990 panding and no text can capture the most recent activity. edition. The book chapters include Introduction: How It The Safety of Irradiated Foods is strongly recom¬ All Began, Radiation Sources and Pnxress Control, Chemical mended as a reference for university food and nutrition Effects of Ionizing Radiation, Biological Effects of Ionizing departments, industry, regulatory agencies, and personal Radiation, Identification of Irradiated Foods, Radiological libraries.

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If you hove recently read or heord obout on interesting and informative book relative to food science or safety, and would like to recommend it for review, please contact: Editor, Dairy, Food and Environmental Sanitation, 6 200 Aurora Avenue, Suite 200W, Des Moines, Iowa 50322-2863; telephone |515) 276-3344 or (800) 369-6337; fox (515) 276-8655.

JANUARY 1996 - Doiry, food ond Enrironmeotol Sonitntioa 37 FederalRegister

Pathogen Reduction: Staff, FSIS, USDA, Room 3812, standard of identity (the general South Agriculture Building, Wash¬ standard) in the regulations for Hazard Analysis and ing, DC 20250, (202) 720-7164. foods named by use of a nutrient Critical Control Point content claim and a standardized term. These products would then (HACCP) Systems—Issue Lowfat and Skim Milk Papers be named in a manner that is Products, Lowfat and Non¬ consistent with the agency’s Agency: Food Safety and fat Yogurt Products, Lowfat definitions of the terms “lowfat” Inspection Service, USDA. and “nonfat” established in re¬ Cottago Cheoso: Proposed sponse to the Nutrition Labeling Action: Proposed rule, issue Revocation of Standards of and Education Act of 1990 (the papers. Identity; Food Labeling, 1990 amendments). This action will Summary: On September 13- Nutrient Content Claims for provide for consistency in the 15, 1995 and September 27-29, nomenclature and labeling of these 1995, the U.S. Department of Fat, Fatty Acids and nutritionally modified milk prod¬ Agriculture held issue-focused Cholesterol Content of ucts and other foods bearing public meetings on the Food Safety Food “lowfat” and “nonfat” claims and and Inspection Service’s (FSIS) will promote honesty and fair proposed rule, “Pathogen Reduc¬ Agency: Food and Drug dealing in the interest of consumers. tion, Hazard Analysis and Critical Administration, HHS. The agency also is proposing to Control Point (HACCP) Systems.” amend the nutrient content claims At the meetings, FSIS made avail¬ Action: Proposed rule. regulations for fat, fatty acids, and able issue papers on agenda topics. Summary: The Food and Drug Those issue papers are published in cholesterol content to provide for Administration (FDA) is proposing the notice. “skim” as a synonym for “nonfat” to remove the standards of identity when used in labeling milk products. Dates: The comment period for sweetened condensed skimmed for the proposed rule, “Pathogen milk, lowfat milk, skim (nonfat) Dates: Comments by January Reduction; Hazard Analysis and milk, acidified lowfat milk, acidified 23, 1996. FDA proposes that any Critical Control Point (HACCP) skim (nonfat) milk; cultured lowfat final rule that may issue based on Systems” (60 FR 6674, February 3, milk; cultured skim (nonfat) milk; this proposal, unless stated by a 1995), which reopened August 11, sour half-and-half, acidified sour filing of propier objections, become 1995 (60 FR 41029, August 11, half-and-half, lowfat yogurt, nonfat effective January 1, 1998. Compli¬ 1995), will close, as announced in yogurt, and lowfat cottage cheese, ance may begin on the date of the Federal Register (80 FR 45380, based in part, on petitions filed publication of the final rule in the August 31, 1S)95), on October 30, jointly by the Milk Industry Founda¬ Federal Register. 1995. tion (MIF) and the Center for Addresses: Submit written Addresses: Send an original Science in the Public Interest comments to the Dockets Manage¬ and two copies of written com¬ (CSPO- FDA also is proposing to ment Branch (HFA-305); Food and ments to: FSIS Docket Clerk, remove the standards of identity for Drug Administration, rm. 1-23, DOCKET 93-016P, Docket Room evaporated skimmed milk and 12420 Parklawn Dr., Rockville, MD 4352, South Agriculture Building, lowfat dry milk based on a petition 20857. Food Safety and Inspection Service, filed by the American Dairy Prod¬ U. S. Department of Agriculture, ucts Institute (ADPI). Removal of For Further Information Washington, DC 20250. these food standards of identity Contact: Nannie H. Rainey, Center For Further Information would permit the products covered for Food Safety and Applied Nutri¬ Contact: Dr. Paula Cohen, Direc¬ by these regulations to be manufac¬ tion (HFS-158), Food and Drug tor, Regulations Development, tured and labeled in accordance Administration, 200 C St. SW., Policy Evaluation and Planning with the general definition and Washington, DC 20204, 202-205- 5099.

38 Doky, Food and Enviroomeatal SonHolion - JANUARY 1996 NewMembers

AUSTRALIA Ernest Davis Steven Schweitzer Sweet Peas Ekd, Chicago Ed Reed Sunnydale Farms, Brooklyn Promicro P/L, Hillarys, Western Kyle Gould OREGON The Educational Foundation of The CALIFORNIA National Restaurant Association Art Bloom Ron Shepard Chicago Oregon Health Division, Portland Shepard Brothers, LaHabra IOWA TENNESSEE CANADA Tomoro Monlce Susan Walker Jennifer Boyles Iowa State University, Ames Edge Biologicals Inc., Memphis Beatrice Foods Inc. Brampton, Ontario JAPAN TEXAS Ion McFoll Homo Sugito Laura Dunn Bumbrae Farms, Lyn, Ontario Nihon University Silliker Labs of Texas, Inc. Kameino, Fujisawa, Kanagawa Grand Prairie FLORIDA MAINE Tom Kidder WASHINGTON HRS Santa Rosa County Health Unit John T. O'Connor 1 Brian Addington Milton West Lynn Creamery, Lynn Nichirei Foods America, Fife FRANCE MICHIGAN Darryl B. Bottig Denis Henrord Mark Garland Nichirei Foods America, Fife Institut Pasteur Butter Ball Farms Inc., De la Rocherche, Paris Grand Rapids WISCONSIN ILLINOIS NEW YORK Jeffrey A. Sexton Jimmie Bolton John Moxstodt Rochester Midland Corporation Kraft USA, Champaign State of New York, Albany Kenosha

New lAMFES Sustaining Members

Lisa Nesbett Robert Strong The National Food Laboratory ASI Food Safety Consultants, Inc. Dublin, CA 94568 St. Louis, MO 63133

JANUARY 1996 - Dairy, Food ood Emironiiioiilol SonilolHM 39 Mail aU correspondence to: Indiana Environmental Health Assoc. Ann: Tammi Bairen-Coomcr AffiliateOfficers P. O. Box 457 Indianapolis, IN 46206-0457 017)383-6168

IOWA ASSN. OF MILK, FOOD ALABAMA ASSN. OF MILK, FOOD 165 Capitol Avenue A ENVIRONMENTAL SANITARIANS, INC A ENVIRONMENTAL SANITARIANS Hartford, CT 06106 Pres., Loren Johnson le Mats (203)5664716 Pres., Ken Reamer Montgomery Pres. Elect, Jeff Meyer Des Moines Past President, Randy Hanson Dubuque Pres. Elect, Sandy Dunlap Montgomery FLORIDA ASSN. OF MILK, FOOD Vice Pres., Ronnie Sanders Montgomery Sec^.Treas., Janet Bums Manchester A ENVIRONMENTAL SANITARIANS, INC Seey. Tress., Tolbc Haley Ttiscaloosa Delegate, Randy Hanson Dubuque Pres., Marian Ryan Wimer Haven Past Pres., Benii Mikcl Auburn Mail all correspondence to: Pres. Elect, Faith Holcm Lakeland Delegate, Tom McCaskey Auburn Janet Bums Vice Pres., Buddy Levin Longwood Mall all correspondence to: Past Pres., Kathleen Ward Jacksonville Box 69 ToIRe Haley Manchester, U 52057 SecY> Holcm Lakeland 'Discaloasa County Health Dept. Treas., Bill Thornhill Wimer Haven 019)927-3212 1101 Jackson Avenue Delegate, Peter Hibbard Orlando T^iscaloosa. AL 35401 Mail all rxirrespondence to: KANSAS ASSN. OF SANITARIANS (205)5544540 BillThomhiU Pres., Geoige Blush Topeka Past Pres., Ron Dibb Overland Park ALBERTA ASSN. OF MILK, FOOD 3023 Lake Alfred Road 1st Vice Pres., Dan Hutchison Topeka A ENVIRONMENTAL SANITARIANS Wimer Haven, FL 33881 (941)299^555 2nd Vice Pres., Marvin Simonton Wellington Pres., Mike Mavromaras Edmonton Sec>., Galen Hulsing Topeka Past Pres., Rick Leybmd Sherwood Park GEORGIA ASSN. OF FOOD Treas., Earnest Barnes Wichiu Pres. Eleirt, Tony Warwaiuk Edmonton A ENVIRONMENTAL SANITARIANS Delegate, Don Bechtel Manhattan Sec^., Connie Zagrosh-Miller Ednxinton Treas., Bonnie Jensen Edmonton Pres., Debbie Chapman Atlanu Mail all correspondence to: Delegate, Lawrence Roth Edmonton Vice Pres., Yao-wen Huang Athens Galen Hulsing Past Pres., Jim Ayres Atiama Topeka-Shawnce County Health Agency Mall all correspomlence to: SecY-> Mark Harrison Athens 1615 S.W. 8th Street Mike Mavromaras Treas., James C. Camp Newiun Topeka, KS 66606 Regional Dairy Specialist Delegate, David Fry liUnim Abciu Agriculture (913)295-3650 Mail all correspondence to: O.S. Longman Building. 3rd Fir. 6909-116 St Mark Harrison Edmomon, Albeiu, Caiuda T6H 4P2 KENTUCKY ASSN. OF MILK, FOOD GAFES Secretary (403)427-2450 A ENVIRONMENTAL SANITARIANS, INC Dept, of Food Science & Tech. Pres., Guy Delius Frankfort Athens, GA 30602 CAUFORNIA ASSN. OF DAIRY A MILK Pres. Elect, Keith Brock Lebanon (706)542-2286 SANITARIANS Vice Pres., Ed Cecil Owensboro Pres., John Jackson LaHabra IDAHO ENVIRONMENTAL HEALTH ASSN. Past Pres., Aniu Travis Frankfort Pant Pres., O. Mostafo Sheizad Diilock Pres., Edgar Hale Coeur d’Alene Secy., Cary Nesselrode Frankfort 1st Vice Pres., Les Wood Benicu Pres. Elect, Erhvard Maiugg PocateOo Treas., Judy Title Frankfort 2nd Vice Pres., Ed Wensel Liveimorc Past Pres., Steve Bastian Preston Delegate, David Klee EUzabetbtown Exec. SecY. Treas., John Bnihn Davis SecY- Treas.. Tom Hepwoith Pocatello Recording Secy., Gary Timmons Ontario MaU aU correspondence to: Delegate, Edgar Hale Coeur d’Aleiu Delegrtte, John Biuhn Davis Judy True Mail all correspomlence to: Local Health Personnel Mail all correspondence to: Tom Hepwoith Dr. John Biuhn 275 East Main Street Fort Hall SLF, 1500 N. Fort HaB Mine Rd. Dcpanincm of Food Science & Technology Frankfort, KY 40621 Pocatello, ID 83204 lOlBCiuessHall (502)564-3796 (208)2360607 Unlvctsity of Cahfomia - Davis Davis. CA 956168598 ASSOOATED ILUNOIS MILK, FOOD MASSACHUSETTS MILK, FOOD (916)752-2191 A ENVIRONMENTAL SANITARIANS A ENVIRONMENTAL INSPECTORS ASSN. CAROUNA'S ASSN. OF MILK, FOOD Pres., Doug Cart Rockford Pres., David Kochan Northampton Pres. Elect, Alan Lundin (3ieiiy Valley Pittsfield A ENVIRONMENTAL SANITARIANS Past Pres., Max Bookless 1st Vke Pres., Wayne Knudson Cary Vice Pres., Gail Lawrence SpringBeld Pres., Kay Sigmon Moresville. NC 2nd Vice Pres., Karen Engcbictson Rockford Secy. Treas., Fred Kowal Chicopee Vice Pres., Felix Barron Clemson, SC JoUet SecY- Trerm., Robert Crombic Delegate, Barb Kulig West Springfield SecY- Tom Williamson Raleigh. NC Past Pres., Mailciu Boidson Springfield Treas., Joe Neely Columbia, SC Past Pres., (2iciyl Pieper Elmhurst Mail all correspomlence to: Delegate. Beth Johnson Columbia, SC Delegate, Charles Price Lombard Fred Kowal Mail all correspondence to: Mall idl correspondence to: 45 Beaumont Avenue Kay Sigmon Robert Oombie Chicopee. MA 01013 NCDEHFnt Crombie Company (413)592-5914 919 N. Main St. 521 Cowles Avenue Mooresville. NC 28115 Joliet, n. 60435 METROPOLITAN ASSOOATION OF DAIRY, (704)663-1699 (815)7261683 FOOD AND ENVIRONMENTAL SPEOAUSTS CONNECTICUT ASSN. OF DAIRY A FOOD INDIANA ENVIRONMENTAL Pres., Eileen Wachowskl New Rochelle. NY Past Pres., Donald Hammer Markon, FQ SANITARIANS, INC HEALTH ASSN., INC 1st Vice Pres., Gloila Dougherty Montague, FQ Pres., Colleen Meats Windsor Locks Pres., Sylvia Garrison Blooiiiingtoo 2nd Vice Pres., Carol A. Schwar Alpha, FQ Vice Pres., David Herrington Middlefield Pres. Elect, Cyndi Wagner Indiaiupolis Sec./Treas., Dennis Tidwell Hamilton. FQ SecY-Donald Shields Hartford Vhx Pres., Stephanie Duidap Indiaiupolis Delegate, Fred Weber Hamilton, F(J Treas., Kevin Gallagher Hartford Treas., Don Aitmeier Bloomington Delegate, Satyakam Sen Bristol SecY-. Janice Wilkins Muncie Mail all correspomlence: Mail all correspondence to: PasL Pres., Deaiuu English Danville Fred Weber Kevin Galagher Delegate, Helene Uhhrun Hammond 2732 Kuser Road Dept. Coasumcr Protection (Food Div.) Audilor, E. Patience McGiuder Lafiyene Hamilton, NJ 08691-9430 State Office Bldg., Rm *167 Auilitor, Matthew Gaforatth Columbus (609)584-7677

40 Doiiy, Foo^ and EmiroMnental Sonitotion - JANUARY 1996 MICHIGAN ENVIRONMENTAL Mail aU correspondence to; TENNESSEE ASSN. OF MILK, WATER Janene Gargiulo HEALTH ASSN. A FOOD PROTEOION Cornell University Pres., Dick Fleece Manchester Pres., Genevieve (Tuisten Knoxville 172 Stocking Hall Pres. Elect, Chuck Uchon Midland Pres. Elect, Gail Smith Ithaca. NY 14853 Outtanooga Treas., David Wilson Arm Arbor (607)255-2892 Vice Pres., Dewain Patterson Brentwood Past Pres., Robert Taylor Lansing Sec^. Treas., Dennis Lampley Bon Aqua S€C‘y., Dutwood Zank Charlotte NORTH DAKOTA ENVIRONMENTAL Bd. Mem. at Lge, Suzie Sykes Memphis Delegate, Bob Taylor Lansing HEALTH ASSN. Past Pres., Ernest Yates Cross Plains Delegate, Ruth Fuqua Mt. Juliet Mail all correspondeiice to; Pres., Allen McKay Devils Lake Robert Taylor 1st Vice Pres., Kevin Misek Rugby Mail all correspomlence to; MI Dept, of Agriculture Food Dept. 2nd Vice Pres., Mike WaUon Bismarck Dennis Lampley P. O. Box 30017 Past Pres., Dan Manem Bisnurck 7346 Sack Lampley Road Lansing. MI 48909 Sec>. Treas., Deb Larson Bismarck Bon Aqua, TN 37025 (517)373-1060 Delegate, Bob Dykeshoom Bismarck (615)3604)157 Member-at-Large, Jim Schothorst Grand Forks MINNESOTA SANITARIANS ASSN., INC TEXAS ASSN. OF MILK, FOOD Mall all correspondence to: Pres., Ray Cherry Faribault A ENVIRONMENTAL SANITARIANS Debra Larson Pres. Elect, Mary Jean Pettis Newulm Pres.. Kent Roach Cross Plains Sute Dept, of Heahh Vice Pres., Dan Erickson St. Paul Pres. Elect, Don Rhch Dallas 6(X) E Blvd. Ave. Sec^. Treas., Paul Nictman St. Paul Sec^, Treas., Ron Richter College Station Bismarck. ND 58505-0200 Past Pres., Dennis Decker Litchfield Archivist, Joe Goddard Lubbock (701)328-1292 Delegate, Paul Nietinan St. Paul Delegate, Janie Parks Austin Mail all correspondence to: OHIO ASSN. OF MILK, FOOD Mall all correspondence to: Paul Niemun A ENVIRONMENTAL SANITARIANS TAMFES Dairy (Quality Control Institute Pres.. Roger Tedrick Columbus Ron Richter 5205 (Juincy Street Pres. Elect, Barry Pokomy Cinclimati P. O. Box 10092 St. Paul, MN 55112-1499 1st Vice Pres., Gloria Swick Cohiimis College Sution. TX 77842 (612)785-0484 2nd Vice Pres., James Baker Lancaster (409)8454409 Sec^. Treas., Don Barrett Columbus VIRGINIA ASSN. OF SANITARIANS MISSISSIPPI mviRONMENTAL HEALTH ASSN. Past Pres., Greg DeLong Dayton Pres., Dana Carson Meridian Delegate, Gloria Swick Columbus A DAIRY FIELDMEN Pres. Elect, Brenda Clark Gulfport Pres., Bennett Minor Mechanicsville Mail all correspondence to: 1st Vice Pres., Robert Course Greenwood 1st Vice Pres., Michael Hodges Martinsville Donald L Barrett 2tid Vice Pres., Charlie Busier Meridian SeeV- Treas., David Dansey Richmond Heahh Dept. Sec^/Treas., Doniu Fareyaldenhoven Meridian Past Pres., Randy Osborn Independence 181 S. Washington Blvd. Past Pres., Kenneth Bruce Aketman Delegate, David Dansey Richmond Columbus. OH 43215 Delegate, Dana Carson Meridian (614)645-6195 Mail all correspondence to: Mail all correspondence to: David Dansey Dana Carson ONTARIO FOOD PROTEOION ASSN. Box 1163 Environmental Health Lauderdale (^. Heahh Pres., Sue Fraser Ontario Richmond, VA 23209-1163 P.O. Box 4419 Vice Pres., Linda Harris Guelph (804)786-1452 Meridian. MS 39304 SeeV., Joan Wakeman Hamihon (601)693-2451 Treas., Debbie Labelle Kitchener WASHINGTON MILK A FOOD Past Pres., Anna Lammerding Guelph SANITARIANS ASSN. MISSOURI MILK, FOOD A ENVIRONMENTAL Delegate, Sue Fraser Ontario Pres., Stephanie Olmsted Seattle HEALTH ASSN. Mail all correspondence Uk Pres. Elect, Jim Watkins Lake Tapps Pres., Janet Murray Moberiy Sue Fraser Past Pres., Don Butler Seattle Pullman Pres. Elect, Diaru Pasicy Hillsboro Janes Family Foods Limhcd Sec^. Treas., Lloyd Ltiedecke Vice Pres., David Galley Jefferson City 2160 Highway 7 Delegate, Lloyd Ltiedecke PuUman Sec^, Linda Wilson Springfield Concord. Ontario L4K 1W6 Mall all correspondetKe to: Treas., David Stull Jefferson City (905)669-1648 Lloyd Luedecke Past Pres., Terry Long Jefferson City NW 312 True Street Delegate, Terry Long Jefferson City PENNSYLVANIA ASSN. OF MILK, FOOD Pullman. WA 99163 Mall all correspondence to: A ENVIRONMENTAL SANITARIANS (509)3354016 Janet Murray Pres., Eugene Frey Lancaster WISCONSIN ASSN. OF MILK A FOOD Environmental Sanitarian HI Pres. Elect, Jacqueline Hoinack Hazeleton SANITARIANS Randolph County Health Department Vice Pres., Craig Weaver Stoystown P. O. Box 488 Secretary, Michael John Waynesboro Pres., Bill Wendoiff Madisoa Moberly, MO 65270 Treasurer, Robert Mock New Berlinville Pres. Elect, Phil Hermsen Shawano (816)263^3 Past Pres., Clifford Kendall Aboona Past Pres., Fritz Buss Marshfield Delegate, Mike John Waynesboro 1st Vice Pres., Amy J. Bender Richland Cemcr NEBRASKA ASSN. OF MILK Mall all correspondence to; SecY-. Randall Daggs Sun Prairie Madisoa A FOOD SANITARIANS MikeJohn Treas., Neil Vassau Madison Pres., Greg Henn Lincoln Atlantic Dairies Delegate, Joseph Disch Sec^. Treas., Kirk Sales Lincoln 5419 Manheim Road Mall all correspondence to; Waynesboro. PA 17268 Past Pres., A1 Ackerman Lincoln Neil M. Vassau (717)762-7789 Delegate, Susan Sumner Lincoln P.O. Box 7883 Mail all correspondeiKe to: Madison, W1 53707 SOUTH DAKOTA ENVIRONMENTAL Michelle Westland (608)267-3504 Laboratory. Douglas Co. Heahh Dept. HEALTH ASSN. HEALTH ASSN. 1819 Fatnam St. Pres., Rich McEntaffer Pierre WYOMING B4VIRONMB4TAL Evanston Omaha. NE 68183 Pres. Elect, Rex Van Den Berg Pierre Pres., Terry Cariile Pres. Elect. Stephanie Whhman Laramie (402)444-7496 Past Presirlent, Bill ChalcraA Pierre Sec., Laurie Leis Casper Secy Treas., Scon Hippie Pierre Treas., Chuck Sykes Green River Delegate, Darwin Kurtenbach Pierre NEW YORK STATE ASSN. OF MILK Past Pres., Dean Finkenbinder (jsper A FOOD SANITARIANS Mail all correspondence to: Delegate, Laurie Leis Casper Scott Hippie Pres., Kim Bukowski E. Syracuse Mail all correspondence to: Pres. Elect, Ronald Gardner Ithaca SD State Department of Heahh Laurie Leis Past Pres., Jerome Hopeus Lancaster 445 E. Caphol 473 Trigood Drive Exec. Secretary, Janene Gargiulo Ithaca Pierre, SD 57501-3185 Casper, WY 82609 Delegate, Terry Musson Keyport. NJ (605)773-3364 (307)266-1203

JANUARY 1996 - Dairy, Food and Enyironmertol SonhotHM 41 UpDates

USDA Scientist and Staphylococcus aureus on meat Leibhan as manager of technical and poultry. services, providing distributors and tAMFES Member Named John P. Cherry, director of the customers with specification, 1995 Outstanding Research Philadelphia research center, said application and maintenance Scientist that because of Thayer’s work, assistance for the company’s irradiated poultry is now available process equipment and systems. Donald W. Thayer, a research in grocery stores in Miami and Since joining Tri-Clover in chemist with the U.S. Depart¬ Chicago and is being supplied to 1975, Leibhan has been involved in ment of Agriculture, has been hospitals and nursing homes by a product and application engineer¬ named an “Outstanding Research large food service chain. ing for Tri-Clover’s full lines of Scientist of the Year” by USDA’s Cherry also noted that NASA pumps, valves, blenders and Agricultural Research Service for and South African military forces systems for process industries. He his work in using irradiation to are using shelf-stable, irradiated most recently served as the control foodbome pathogens on meats and the U.S. Army plans to company’s technical services poultry and red meat. petition FDA for approval to use representative. Thayer was one of three ARS them. The company also announced researchers nationwide to receive “More than 7,000 tons of food that Douglas Cochran, an employee the honor. He leads the Food Safety are irradiated each year in the at Tri-Clover since 1979, has joined Research unit at the agency’s United States,” Cherry said. “This is the sales and technical services Eastern Regional Research Center primarily a result of Dr. Thayer’s department as a service technician. in Greenbelt, Maryland. Thayer and dedicated research.” Cochran has an extensive CNC and other ARS scientists were recog¬ Thayer received undei^raduate computer background and is a nized in an award’s ceremony Nov. and master’s degrees from Kansas member of the United States Air 29th at the agency’s headquarters at State University and a Ph.D. in Force Reserve. Beltsville, MD. Each scientist microbiology and radiation biology received a plaque, cash award and from Colorado State University. research funding. Recognized worldwide as an Gloria I. Swick, M.SA, R.S. “Dr. Thayer’s research showed expert on poultry and red meat Accepls PosHon with Marion the safety and efficacy of using irradiation, Thayer has published County Health Department irradiation to kill food pathogens in extensively and has given scientific poultry and red meat, a critical presentations on his research Gloria 1. Swick, M.S.A., R.S., factor in the USDA and Food and throughout the world. His many formerly with the Columbus Drug Administration approval of honors include being elected a Health Department in Columbus, this technique,” said Floyd P. Horn, Fellow of the American Academy of Ohio, has accepted the position of ARS administrator. Microbiology and receiving the Director of Environmental Health Horn noted that Thayer heads 1992 Colonel Rohland A. Isker with the Marion County Health two of USDA’s most important Award from the Research and Department in Marion, Ohio. Gloria food safety research programs— Development Associates for Military graduated from The Ohio State food irradiation and developing Food and Packaging Systems. University with a B.S. in Agriculture advanced technologies to detect Thayer is also a member of the drug residues in meat and {xiultry. having a triple major in Animal International Association of Milk, Thayer discovered that E. coli Science, Agricultural Education, Food and Environmental Sanitar¬ 0157;H7 could be controlled by and Biology. She earned her Master radiation prior to the major out¬ ians. of Science in Administration with a break of this bacterium in the concentration in Health Services northwestern United States. He Leibhan Leads Tecbnical Administration from Central also has effectively used irradiation Michigan University. against other foodbome pathogens SenlcesatlM-Clover Gloria is currently serving as Presi¬ including Bacillus cereus. Listeria Tri-Clover Inc. has announced dent of the Ohio Association of Milk, monocytogenes. Salmonella and the appointment of Michael Food and Environmental Sanitarians,

42 Dohy, Food ond Emiroameirtal Sonitotion -JANUARY 1996 where she has been a Board Member mentation products, and profes¬ and proprietary food products, has for seven years and the Ohio Del¬ sional services for the process named Renee Clinton to the post of egate to the Affiliate Council for five industries. The firm’s technologies Office Manager. Clinton, who years. Gloria is also the Chairperson are sold worldwide for the automa¬ joined Elgin in 1988 as a clerk, has of the Food Sanitation Committee of tion of varied processes in the held a number of increasingly more lAMFES and an active member of the electric power, chemical and responsible administrative positions Ohio Environmental Flcalth Associa¬ pharmaceutical, oil and gas, pulp with the company leading up to her tion. and paper, and other industries. appointment. Elgin manufactures a wide Elsag Bailey Process Sharrann Simmons range of soft serve, shake and ice Aulomallon N.V. to Acquire cream mixes, dairy and non-dairy Promoted to European whipped toppings, sour cream and the Hartmann & Braun Marketing Manager, for creamers. It also produces propri¬ etary mixes and ingredient formula¬ Group of Compaules from FMC Corporation’s Food Manuesmann AG tions used by the Foodservice and Ingredient Division food processing industries. Elsag Bailey Process Automation Sharrann Simmons has been N.V. (NYSE;EBY), a unit of promoted to Europrean Market¬ Roth Young, Wisconsin, Finmeccanica S.p.A., announced ing Manager for FMC Corporation’s today that it has entered into a Food Ingredients Division (FID), Announces Restructuring definitive agreement to acquire the one of the world’s leading produc¬ Tom Brenneman, new Hartmann & Braun group of ers of chemicals and machinery. owner and President of Roth companies from Mannesmann AG. She was formerly Commercial Young Executive Search of Milwau¬ The transaction, valued at approxi¬ Development Manager for FID. kee, announced today a new mately DM 1,000 million, is ex¬ In this newly established vertically integrated organization position, Ms. Simmons will provide pected to be completed by year-end designed to more effectively serve overall marketing direction for the 1995, subject to the approval of the the food and hospitality industries. European region and stimulate Mannesmann Supervisory Board Roth Young executives with both business development activities and relevant regulatory authorities. through market segment focus. staffing expertise and industry Officials from the two compa¬ This includes strengthening the background have been assigned to nies hailed the transaction as a sales support system, overseeing each of our four divisional levels: strategic partnership in which two new product launches and instigat¬ Food Ingredients and Technology, leading names in process automa¬ ing new marketing awareness and Food Manufacturing, Food Sales tion will join forces to achieve a penetration campaigns. & Marketing, and Food Service position of market leadership. FMC Corporation, headquar¬ & Hospitality. Bill Durling, Vice Mannesmann had sought a partner tered in Chicago, is one of the President/Technologies, will which could ensure the continued leading producers of chemicals and provide staffing solutions for compietitive position and customer machinery for industry, govern¬ technologically based firms with confidence enjoyed by Hartmann & ment and agriculture. The company product development and technical Braun. Elsag Bailey, in turn, sought operates 95 manufacturing and issues pertaining to the further expansion of its technological and mine facilities in 18 countries. The processing of food ingredients. geographic presence in Europe and company divides its businesses into Brenneman will handle manage¬ elsewhere. five major segments: Industrial ment staffing needs in food manu¬ Hartmann & Braun, based in Chemicals, Performance Chemicals, facturing—where ingredients Frankfurt, Germany, is a producer Precious Chemicals, Defense become finished packaged food of systems and instrumentation for Systems and Machinery and Equip¬ products. Bob Alstrin, Vice Presi¬ the automation of energy produc¬ ment. dent/Food Sales & Marketing, is tion and other industrial processes handling staffing for executives in Germany and Europe. The involved in the sales and marketing company is also a leader in gas Elgin Dairy Foods Names of these food products. Finally, analysis technologies. another executive to be named Elsag Bailey Process Automa¬ Clinton Dffice Manager later, will handle the consumption tion N.V., incorporated in the Elgin Dairy Foods, Inc., the area—where restaurants, hotels and Netherlands, is a producer of Chicago-based manufacturer of resorts market these products for distributed control systems, instru¬ dairy and non-dairy mixes, toppings away from home consumption.

JANUARY 1996 - Dairy, Food and Enviroonentol Sanitalioo 43 William LaGrange Named as Scientific Editor for Dairy, Food and Environmental Sanitation

Please join us in welcoming a new Scientific the improvement of safety and quality in foods Editor for Dairy, Food and Environmental Sanita¬ through application research and the develop¬ tion. William LaGrange, Ph.D., has accepted a ment of various educational conferences for the four year appointment to the editorial staff of Iowa food industry. He has established himself the journal. Dr. LaGrange replaces Dr. Henry as a leader within the academic communities Atherton, Professor Emeritus at the University and with the food processing industry in the of Vermont who retired two years ago from the United States. position with Dairy, Food and Environmental Bill's history with this association began in Sanitation. Dr. John Bruhn of the University 1957 when he became a member of lAMFES. He of Califomia-Davis has been fulfilling the duties has witnessed the evolution of Dairy, Food and of Scientific Editor while a search for the best Environmental Sanitation through the years and replacement was conducted by the Journal is knowledgeable in the goals and ideas of Management Committee and Executive Board lAMFES members. He will be an asset to mem¬ of lAMFES. bers and the staff who work on the journal itself. Bill has spent most of his professional career We look forward to working with Dr. William in outreach and extension activities at Iowa State LaGrange as he assumes the responsibility of University in Ames, Iowa. His focus has been on Scientific Editor.

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R«adw SarviM No. 214 R*ad«r S«rvic« No. 123

44 Daily, Food ond Environinaiital Sonitation - JANUARY 1996 lAMFES Awards Nominations

The International Association of Milk, Food and Environmental Sanitarians is proud of its members and their contributions. As a member, you are entitled to nominate deserving colleagues for the lAMFES Awards. Nomination forms need to be completed and back to the Des Moines office by March 15, 1996. 1. Previous award winners are not eligible for the same award. Check pages 46 and 47 in this issue for a complete listing of past award winners.

2. Current Executive Board members are not eligible for nomination. 3. Candidates must be current lAMFES members in order to be nominated. 9 Presentation of these awards will be made during the Annual Awards Banquet on July 3.

NOMINATION FORMS MAYBE OBTAINED FROM: David M. Merrifield lAMFES, Awards Suite 200W 6200 Aurora Avenue 9 Des Moines, lA 50322-2863 (Be sure to tell us for which award(s) you will be making a nomination. Each award nomination form is different.) Questions? Call 800-369-6337, 84:30 Central time weekdays, or FAX 515-276-8655.

• Sanitaria! Award — $1000 Award and Plaqne Recognizes an individual for outstanding service to the profession of the Sanitarian. 6 • Edncator Award — $1000 Award and Plaque Presented to an educator in recognition of outstanding service in academic contributions to the profession of the Sanitarian. Nominate a • Harold Barnum Industry Award — $1000 Award and Plaqne deserving Recognizes an individual for outstanding service to the public, lAMFES and the profession of the Sanitarian. colleague or • Citation Award — Plaque Recognizes an individual for many years of devotion to the ideals and company for objectives of the association. • Honorary Life Membersliip Award — Plaqne and Lifettme Membership with one or more of lAMFES For an individual’s devotion to the high ideals and principles of these prestigious LAMFES. • Black Pearl Award — Black Pearl, Encased in Glass lAMFES Awards Recognizes a company for its outstanding achievement in corporate excellence in food safety and quality.

JANUARY 1996 - Doiiy, Food oiJ EimroMiioi*il Soidtolioo 45 EDUCATOR-INDUSTRY AWARD 1955- R. G. Ross 1963- R. L. Cooper 1956- K. G. Weckel 1964- None Given 1973- Walter A. Krienke 1957- Fred C. Baselt 1965- Harold R. Irvin 1974- Richard P. March 1958- MiIton R. Fisher 1966- Paris B. Boles 1975- K. G. Weckel 1959- John D. Faulkner 1967- Roger L. Stephens 1976- Burdet H. Heinemann 1960- Luther A. Black 1968- Roy T. Olson 1977- Elmer H. Marth 1961- HaroId S. Adams 1969- W. R. McLean 1978- James B. Smathers 1962- Franklin W. Barber 1970- None Given 1979- Joseph Edmondson 1963- Merle P. Baker 1980- James R. Welch 1971 -Shelby Johnson 1964- W. K. Moseley 1981- Francis F. Busta 1972- Ambrose P. Bell 1965- H. L. Thomasson 1973- None Given In 1982 this award was split into the 1966- J. C. Olson, Jr. 1974- CIarence K. Luchterhand Educator Award and the Harold 1967- William V. Hickey 1975- Samuel C. Rich 1968- A. Kelley Saunders Bamum Award (for industry). 1976- M. W. Jefferson 1969- Karl K. Jones 1977- Harold Bengsch EDUCATOR AWARD 197()-Ivan E. Parkin 1978- Orlowe Osten 1982- Floyd Bodyfelt 1971- L. Wayne Brown 1979- Bailus Walker, Jr. 1983- John Bruhn 1972- Ben Luce 1980- John A. Baghott 1984- R. Burt Maxcy 1973- Samuel O. Noles 1981- Paul Pace 1985- Lloyd B. BuUerman 1974- John C. Schilling 1982- Edwin L. Ruppert 1986- Ro^rt T. Marshall 1975- A. R. Brazis 1983- None Given 1987- David K. Bandler 1976- James Meany 1984- Harold Wainess 1988- Edmund A. Zottola 1977- None Given 1985- HarTy Haverland 1989- Vemal Packard 1978- Raymond A. Belknap 1986- Jay Boosinger 1990- Michael Stiles 1979- Harold E. Thompson, Jr. 1991- William E. Sandine 1980- Don Raffel 1987- Erwin P. Gadd 1992- William S. LaGrange 1981- Henry V. Atherton 1988- Kirmon Smith 1993- IrvingJ. Pflug 1982- None Given 1989- Robert Gales 1994- Kenneth R. Swartzel 1983- William B. Hasting 1990- Leon Townsend 1995- Robert B. Gravani 1984- Elmer H. Marth 1991- James 1. Kennedy 1985- Ralston B. Read, Jr. 1992- Dick B. Whitehead HAROLD BARNUM AWARD 1986- Cecil E. White 1993- Lawrence Roth 1982- Howard Ferreira 1987- None Given 1994- Charles Price 1983- C. Dee Clingman 1988- Carl Vanderzant 1995- Everett E. Johnson 1989- Clem Honer 1984- Omer Majerus HONORARY LIFE MEMBERSHIP 1985- William L. Arledge 1990- None Given AWARD 1986- Hugh C. Munns 1991- Frank Bryan 1987- J. H. Silliker 1992- Ewen C. D. Todd 1957- J. H. Shrader 1988- Kenneth Kirby 1993- Robert C. Tiffin 1958- H. Clifford Goslee 1989- LoweU Allen 1994- Sidney E. Barnard 1959- William H. Price 1990- Roy Ginn 1995- Charles W. Felix 1960- None Given 1991- Thomas C. Everson 1961- Sarah Vance Dugan SANITARIAN AWARD 1992- Ronald Case 1962- None Given 1993- David D. Fry 1952- Paul Corash 1963- C. K. Johns and Harold Macy 1994- R. Bruce Tompkin 1953- E. F. Meyers 1964- C. B. and A. L. Shogren 1995- Damien A. Gabis 1954- KeUey G. Vester 1965- Fred Basselt and Ivan Parkin 1955- B. G. Tennent 1966- M. R. Fisher CITATION AWARD 1956- John H. Fritz 1967- C. a. Abele and L. A. Black 1951- J. H. Shrader and 1957- HaroldJ. Bamum 1968- M. P. Baker and W. C. Frazier William B. Palmer 1958- KarI A. Mohr 1969- John Faulkner (posthumously) 1959- William Kempa 1970- Harold J. Bamum 1952- C. A. Abele 1960- James C. Barringer 1971- Wiliam V. Hickey 1953- Clarence Weber 1961- Martin C. Donovan 1972- C. W. Dromgold and 1954C. K. Johns 1962- Larry Gordon E. Wallenfeldt

46 Doiiy, Food ond Environmontol Sonitolion - JANUARY 1996 & rastVresidents

1973-Fred E. Uetz 1985-Pennsylvania Affiliate 1940-P. D. Brooks 1974-H. L. Thomasson and 1986-None Given 1941-L. C. Frank K. G. Weckel 1987-New York Affiliate 1942-F. W. Fabian 1975-A. E. Parker 1988-Wisconsin Affiliate 1943-C. A. Abele 1976-A. Bender Luce 1989-Georgia Affiliate 1944C. A. Abele 1977-Harold HeiskeU 1990-Texas Affiliate 1945-R. R. Palmer 1978-Karl K. Jones 1991-Georgia Affiliate 1946-R. R. Palmer 1979-Joseph C. Olson, Jr. 1992-Georgia Affiliate 1947-R. G. Ross 1980-Alvin E. Tesdal and 1993-New York Affiliate 1948-W. D. Tiedeman 1949-A. W. Fuchs Laurence G. Harmon 1994-lllinois Affiliate 1950-M. R. Fisher 1981-Robert M. Parker 1995-Wisconsin Affiliate 1951-K. G. Weckel 1982-None Given 1952-H. L. Thomasson 1983-Orlowe Osten MEMBERSHIP ACHIEVEMENT 1953- H. J. Bamum 1984-Paul Elliker AWARD 1954- John D. Faulkner 1985-PatrickJ. Dolan, 1986-lowa Affiliate 1955-1. E. Parkin Franklin W. Barber and 1987-Florida Affiliate 1956-Harold S. Adams Clarence K. Luchterhand 1988-Florida Affiliate 1957-Paul Corash 1986john G. Collier 1989-Califomia Affiliate 1958-Harold Robinson 1987-Elmer Maith and 1990-Califoniia Affiliate 1959-Franklin Barber James Jezeski 1991-lllinois Affiliate 1960-W. V. Hickey 1988-Kenneth Whaley and 1992-Califomia Affiliate 1961-John Sheuring PaulJ. Pace Illinois Affiliate 1962-Charles E. Walton 1989-Earl Wright 1993-Califomia Affiliate 1963-Ray Belknap Vernon Cupps 1994-Califomia Affiliate 1964-John H. Fritz 1990-Joseph E. Edmondson 1995-Texas Affiliate 1965-W. C. Lawton 1966-Fred E. Uetz 1991-Leon Townsend PAST PRESIDENTS Dick B. Whitehead 1967-P. R. Elliker 1992-A. Richard Brazis 1912-C.J. Steffen 1968-A. N. Myhr Harry Haverland 1913-C.J. Steffen 1969-Samuel O. Noles 1993-None Given 1914-C. J. Steffen 1970-MUton E. Held 1994-Ken Kirby 1915-A. N. Henderson 1971-Dick B. Whitehead 1995-Lloyd B. Bullerman 1916-Claude F. Bessio 1972-Orlowe M. Osten Robert T. Marshall 1917-Wm. H. Price 1973-Walter F. Wilson 1918-Alfred W. Lombard 1974-Earl O. Wright BLACK PEARL AWARD 1919-James O. Kelly 1975-P. J. Skulborstad 1920-Emest Kelly 1976-H. E. Thompson, Jr. 1994-HEB Company 1921-C. L. Roadhouse 1977-H. V. Atherton San Antonio, TX 1922-H. E. Bowman 1978-David D. Fry 1995-Albertson’s Inc. 1923-Geo. E. Bolling 1979-Howard Hutchings Boise, ID 1924-J. B. Hollingsworth 1980-BiU Kempa 1925-T. J. Strauch 1981-William Arledge SHOGREN AWARD 1926-G. C. Supplee 1982-Harry Haverland 1972-lowa Affiliate 1927-W. A. Shoults 1983-Robert Marshall 1973-Kentucky Affiliate 1928-lra V. Hiscook 1984-A. Richard Brazis 1974-Washington Affiliate 1929-H. R. Estes 1985-Archie Holliday 1975-lllinois Afhliate 1930-R. E. Irwin 1986-Sidney E. Barnard 1976-Wisconsin Affiliate 1931-A. R. B. Richmond 1987-Roy Girm 1977-Minnesota Affiliate 1932-W. B. Palmer 1988-Leon Townsend 1978-None Given 1933-H. N. Parker 1989-Robert Gravani 1979-New York Affiliate 1934-P. F. Krueger 1990-Ron Case 1980-Pennsylvania Affiliate 1935-C. K. Johns 1991-Bob Sanders 1981-Missouri Affiliate 1936

JANUARY 1996 - Daily, Food ond EnvironmMilal SanitoliM 47 California Poly State (Mrad) to 25 kGy (2.5 Mrad), in poultry feed products. This action University Wins Top is in response to a food additive Honors at 74th Annual petition filed by Nordion Interna¬ Collegiate Dairy tional, Inc., Kanata, Ontario, Canada. Products Evaluation The use of irradiation was Contest evaluated based on its ability to he California Poly State render poultry feeds and poultry University team took the All feed ingredients Salmonella Products title at the 74th negative. Salmonella is known to Annual Collegiate Dairy Products cause animal disease. The effect of Evaluation Contest, sponsored in subclinical cases oi Salmonella on part by the DFISA Foundation and animal production is difficult to held at McCormick Place, Chicago, quantitate. There are, however, IL, in conjunction with MegaShow, substantial circumstantial data November 6, 1995. Louisiana State suggesting a potential link between came in a close second, with South the organisms in feed and organ¬ Dakota State following directly isms causing human and animal behind, finishing third in the salmonellosis. For this reason in division. ship which was awarded to Cal 1990, FDA announced a goal of Fourteen teams participated in Poly, for placing first in All Prod¬ Salmonella negative for animal this year’s contest in which stu¬ ucts. The Seas Scholarsliip is given feed and feed ingredients. FDA has dents were required to evaluate the in memory of Shirley W. Seas, who defined Salmonella negative as 10 quality of butter, cheddar cheese, was Professor of Dairy Science at samples from a continuous produc¬ milk, vanilla ice cream, cottage South Dakota State University. Seas tion lot testing negative for Salmo¬ cheese, and strawberry swiss-style was actively involved in the dairy nella using the culture procedure yogurt. The contest may be com¬ manufacturing teaching program described in the 7th edition of pared to professional wine tasting, and management of the SDSU dairy FDA’s Bacteriological Analytical in that students sample entries and plant. Manual. rate the quality against a remem¬ Individual honors in the All Data submitted by the sponsor bered role model. It takes a trained Products division went to Devin indicate that an irradiation dose of palate to distinguish subtle differ¬ Woodill, Cal Poly State, first place; 1.0 kGy effectively reduces the ences in taste, aroma, appearance, Rhoda Lawson, Mississippi State, Salmonella count by 1 log cycle body and texture. Students’ opin¬ second place; and Lidyawati (one decimal reduction). To ensure ions of samples are compared to Widjaja representing Oregon State, that irradiation achieves the those of an expert panel of industry third place. intended purpose, all pKjrtions of judges. For more information about the the feed must receive at least the In addition to the DFISA contest and results, contact Tom minimum absorbed dose. The Foundation, the annual contest is Gilmore, DFISA Technical Director, minimum absorbed dose should be actively supported by the American 703-761-2600. based on initial Salmonella concen¬ Dairy Science Association, and the tration using the relationship that 1 United States Department of kGy reduces Salmonella concentra¬ Agriculture (USDA). The DFISA tion by 1 log cycle. Based on the Foundation provided a $1,500 FDA Approves Food statistical power of the sampling travel stipend to teams of three Additive Petition for plan, the minimum dose should be from each participating university. Radiation of Poultry no less than 2 kGy in order to Awards and other support came ensure that the Salmonella nega¬ from the American Butter Institute, Feed tive definition is met. Dairy Recognition and Education n the September 28, 1S>95 Data submitted by the sponsor Foundation, International Ice Federal Register, the FDA indicate that an irradiation does Cream Association, Milk Industry announced that the Agency have a minimal effect on the Foundation and the National is amending the food additive content of some nutrients such as Cheese Institute. Judging was regulations to provide for the safe water soluble vitamins and some supervised by USDA. use of gamma radiation from cobalt- amino acids. Feeds treated by The DFISA Foundation has 60 in an absorbed dose range of 2 irradiation should be formulated to established a $2,000 Seas Scholar- I kiloGrays (kGy) (0.2 Megarads) account for such nutritional loss.

41 Daily, Food ood Environimatol SonHotion - JANUARY 1996 FDA has evaluated the data in covering foodsafety. The Compli¬ of food packaging as indirect food the petition and other relevant ance Control Center is available at additives, as opposed to direct food material. The Agency concluded no charge through any on-line additives, like NutraSweet. that irradiation of poultry feeds and computer service provider (Compu¬ The study examines the poultry feed ingredients is safe Serve, Prodigy, America-On-Line, implications of the FDA’s “conser¬ when the feed is formulated to etc.) at http://users.aol.com/com vative risk assessment methods” allow for nutritional loss, and that control/comply.htm or for access which assume the worst-case the regulations should be amended assistance contact Buck Brown, scenario, regardless of whether any by adding new section (Title 21, Director of Information, at 1-800- migration of contaminants between Part 579.40.) 810-4000. the packaging and the food has This amendment will allow the been detected. As a result, growth marketing of irradiation equipment in recycled food packaging has by manufacturers, such as Nordion, Seafood Allergies been depressed, with little or no for use by the poultry feed industry. Summary Available benefit. According to the study, Irradiation of poultry feed products even the FDA itself notes that llergies to seafood are among is to be performed in a facility □ indirect additives migrate to food in the most common food licensed by the U.S. Nuclear allergies in the United States. such “minuscule amounts” that Regulatory Commission. Irradiators The Institute of Food Technolo¬ they’re “of extremely low or no are to be operated in conformance gists OFT), a nonprofit scientific toxicological concern in terms of to the requirements of the U.S. society of food scientists, recently food safety.” Department of Enei^y (10 CFR 51). released a Scientific Status Sum¬ Volokh also charges that Prop. The sponsor has indicated that mary, Seafood Allergy and Aller¬ 65, California’s labeling law, which there are currently at least twenty gens: A Review. This report dis¬ is even more conservative than the contract irradiation facilities in the cusses the different symptoms, FDA in its risk assessment, can U.S. capable of irradiating p)oultry treatments and the definitions of scare consumers away from packag¬ feed products. seafood allergies. The summary also ing with recycle content because Additional information on this touches upon the various testing the packaging contains “harmless, food additive approval is available methods physicians use to deter¬ in the Federal Register announce¬ minute amounts of contaminants.” mine if a person has a seafood ment or by contacting Dr. Sharon The FDA vs. Recycling: Has allergy. A. Benz, Center for Veterinary Food Packaging Law Gone Too Medicine (HFV-226), Food and For questions about seafood or Far? is the first study in a series to Drug Administration, 7500 Standish to receive the summary contact be released by the Reason Founda¬ Leigh Ann Disser, IFT media relat¬ Place, Rockville, MD 20855, 301- tion on the regulatory barriers ions spiecialist, at 312-782-8424. 594-1724. inhibiting the use of recycled materials. Related studies include Compliance Control A Study by Reason Solid Waste Recycling Costs: Issues Foundation Ghjestions and Answers, Garbage by the Center Opens Food- Pound: On the Streets, and Man¬ safety Internet Site FDA Podcing Regulations dates or Incentives?: Comparing in Relation to Recycling Packaging Regulations with User he Compliance Control n Fees for Trash Collection. Copies of Center, a premier Internet ood packaging regulations each study may be obtained by site covering foodsafety, aimed at preventing contami¬ calling the Reason Foundation at HACCP, and the FDA Food Code, is nants from entering our food open to those interested in the may discourage the use of recycled 310-391-2245. prevention of foodbome illness and materials, according to the study The Reason Foundation is a The FDA vs. Recycling; Has Food risk reduction. The site offers national public-policy research Packaging Law Gone Too Far?, specific information on cross¬ organization with a practical, released recently by the Los Angeles- contamination and employee market-based approach and an based Reason Foundation. outside-Washington perspiective. hygiene, as well as access to a The Food and Drug Administra¬ Founded in 1978 and based in Los broad body of foodsafety material tion (FDA) operates under the Angeles, Calif., the Reason Founda¬ and prevention strategies. In assumption that all substances addition, the site offers links to the diffuse over time; i.e. everything tion has earned a reputation for FDA’s Foodbome Illness Educa¬ that makes up your Coca-Cola sound economic research and a tional Information Center and bottle will eventually become part how-to approach that benefits access to a variety of on-line of your Coke, and vice ver»a. There¬ policy makers and elected officials publications, journals, and articles fore, it regulates the components who require practical solutions.

JANUARY 1996 - Doiry, Food and Environmenlal SonitatHM 41 IndustryProducts

To test for Giardia, Cryptosporid¬ As with Neogen’s current ium, the lab utilizes fluorescence Micro-Screen test kit for E. coli microscopy. The lab is also used for 0157:H7, the test only takes 15 pyrogen analysis to improve minutes. However, the new test membranes and systems used in incorporates a special media broth critical applications such as phar¬ that allows results after an eight- maceutical Water For Injection hour incubation. The user then (WFO. simply places four drops of the The microbiology lab strength¬ media into the port of the test stick, ens Osmonics’ technical leadership and reads the results. in a number of industries which “Micro-Screen *8 will give our have concerns involving microbio¬ customers a quicker one-step test to logical purity. Therefore, the use when expediency is an issue,” pharmaceutical, medical, food, said Ed Bradley, vice president of beverage and electronics industries sales and marketing for the Neogen all benefit from the tests conducted meat and poultry division. “We are in this lab. The microbiology lab continually looking at ways of helps Osmonics provide its custom¬ improving our products. This test is

Osmonics Inc. ers with products of unsurpassed a major break-through, and we’re performance and reliability backed happy to get a test on the market Microbiology Lab Solvos by strong technical assistance and that will address the all-important service. time issue.” Tomorrow’s Filtration Osmonics Inc., Minnetonka, The fact that Micro-Screen • 8 is Probloms Today MN easy to use and requires less than a $500 investment in equipment and Osmonics, a major manufac¬ No. 368 turer of ultrapure water training, makes it easy to incorpo¬ systems, filtration and separation rate this product into any pathogen products, uses an in-house, state-of- Neogen Releases ElgM- screening program. the-art microbiology lab to stay on Hour £. co/ZTesl Neogen Corporation, Lansing, the leading edge of technology. MI This innovative lab provides a Neogen Corporation has an¬ No. 369 clean room environment fully nounced it is releasing a equipped for microbial testing. revolutionary new test system to Challenge testing using bacteria as detect the presence of E. coli New 24 Hour Enterococci the challenge particulate is per¬ 0157:H7 in just eight hours. This is formed to characterize the reten¬ the fastest test in the industry Tesi allowing same-day results in one- tion and sterilizing capabilities of DEXX Laboratories announces a third the standard time. I membrane filters which include 24 hour enterococci test, called Micro-Screen *8 was developed pleated membrane cartridge filters, Enterolert™. Like Colilert®, the as part of a research contract with coliform and E. coli test, Enterolert ultrafiltration and reverse osmosis the USDA/FSIS. This is the only test membrane elements as well as system for E. coli 0157:H7 that can is based on IDEXX’s Defined Osmonics’ unique ceramic filters accurately and reliably detect the Substrate Technology* (DST™)- and silver membranes. In addition, bacteria after an eight-hour incuba¬ To prerform the test, add routine microbial analysis is per¬ tion in MS • 8 Media. Conventional reagent to sample, incubate 24 formed to further develop systems methods can take two to three hours in a P/A vessel or Quanti- and techniques to minimize micro¬ days, while other “rapid” tests take Tray’", and look for fluorescence. bial problems such as bacterial at least 24 hours to screen for the Enterolert consistently detects fouling and system contamination. pathogen. down to one enterococcus in a 100

50 Dony, Food and Environmenlal Sonitotion -JANUARY 1996 ml sample, Quanti-Tray yields secure record of several year’s Another important benefit of counts from 1 to 200 without a results and enables trend analysis. using the AttoArc Light Control is dilution. Celsis, Inc., Monmouth Junc¬ the increase in the mercury lamp Unlike traditional methods, tion, NJ bulb life. Extended use of a mer¬ Enterolert is able to suppress Reader Service cury lamp at full intensity shortens heterotrophs without sodium azide. the bulb’s lifespan. With AttoArc, This minimizes heterotrophic scientists can dim the light to as interference without compromising low as 15% of full intensity when lab personnel safety. the microscope is not in use. Bulbs IDEXX Laboratories, Inc., will last significantly longer, with Westbrook, ME the resulting savings in time

No. 370 involved in bulb replacement. Carl Zeiss, Inc., Thomwood, NY

No. 372 New syslemSURE"* Portable Hygiene Monitor Important Advancement In for Food and Beverage Microbiology Testing Manufacturing CaH Zeiss, Inc. New Fluorescence Unveiled for Food Celsis, Inc., formerly Integrated Processors by 3M Biosolutions, has introduced Microscopy Varlablo Light the new systemSURE, a highly 3M Petrifilm Series 2000 Rapid sensitive, portable hygiene monitor Control Eliminates Need Coliform Count Plates for the which can detect and document for Noutral Donsity Filters first time deliver rapid read-out very low levels of microbial con¬ & Extends Bulb Life results of coliform colonies, and do tamination in food and beverage so in significantly less time than arl Zeiss, Inc., Microscope manufacturing. Designed to meet C traditional agar plates. Division, has introduced the the requirements for fast informa¬ Specifically, instead of waiting AttoArc Variable Intensity Light tion, systemSURE provides immedi¬ ™ 24 hours to obtain results of Control for HBO 100 mercury ate, on-the-spot assessment of the coliform colony coimts, as is typical lamps used in Zeiss fluorescence cleanliness of production processes of traditional testing methods, microscopes. Using AttoArc, throughout the plant. Since there microbiology quality assurance scientists for the first time can are no delays waiting for laboratory teams may begin reading results control the intensity of 100 watt results, the risk of contamination in after 4 hours of incubation. With fluorescence illumination systems. production can be substantially Petrifilm Series 2000 Plates, pre- The AttoArc unit, which minimized. Using the latest ATP siunptive coliform colonies may replaces the conventional power technology, this new system offers begin to apptear at 6 hours of supply, attaches easily to existing greater sensitivity and improved incubation, and confirmed colonies Zeiss HBO sockets (post-1987 reproducibility. systemSURE is easy may begin to appear at 8 hours of models with the ignition device in to use, and produces results in less incubation. Catastrophic coliform the socket). It provides instant, than one minute. It weighs less contamination may be apparent continuously variable electronic than 0.7kg and can be held in one after 4 hours of incubation. control of the lamp intensity from hand. To achieve rapid read-out of 100% down to 15% using the systemSURE can be easily coliform colonies, 3M’s Petrifilm incorporated into Hazard Analysis compact touchpad controller. Series 2000 Rapid Coliform Count Critical Control Point (HACCP) The use of the AttoArc Light Plate uses accelerating media programs. Unrivaled data manage¬ Control eliminates the need for coupled with high pH sensitivity to ment capacity helps ensure that all neutral density filters, a major make it easier to identify and count results are available for hygiene advance in fluorescence micros¬ colonies that appear. audits by regulatory authorities. copy convenience. Epi-fluorescence Rapid read-out coliform plates The instrument can store up to tags subject to photobleachii'g will don’t require instrumentation and 1200 results, and data can be last longer under the less intense provide food processing companies downloaded to an optional PC data light possible with the AttoArc with a highly cost-effective means base. This data base provides a Light Control. for obtaining rapid coliform counts.

JANUARY 1996 - Daily, Food ood Eoviroanwolol Sooitolioo 51 hdusir, Products, co:'^'n^.eci

This can help speed the quality bioMerieux Vitek, Inc., assurance process, resulting in Hazelwood, MO quicker identification and isolation Reader Service of any p>otential contamination problems. The result is increased overall plant productivity by DIfeo Introduces Bacin*’ reducing and limiting the amount of rejected materials, and allowing Lactobacilli MRS Agar tor product to be moved more quickly Food and Daily Applications through the entire production Anew culture medium from process and into distribution and Difeo Laboratories makes it shipping. easier to detect Lactobacilli in food At present, Petrifilm Series and dairy samples. Bacto Lactoba¬ labconco Corporation 2000 Plates are specific to coliform cilli MRS Agar, now available from colonies, though 3M is developing Difeo, is used for the enrichment, Labconco Protector* additional rapid read-out tests and cultivation and isolation of the hopes to have a complete line of Doublo Glovo Boxos are Lactobacillus species, particularly rapid read-out products for the food in dairy and yogurt products. Available for Multi-Hazard processing industry. Bacto Lactobacilli MRS Agar is and Controlled Atmospbere 3M, Microbiology, St. Paul, MN convenient to use, provides Applications No. 373 accurate test results, and is readily abconco Corporation offers available from local Difeo distribu¬ L stainless steel lined Double tors. It comes as a preformulated, Glove Boxes in two configurations. Assay Detects Staphylo¬ dehydrated medium, eliminating The Protector Multi-Hazard Double cocci In 80 Minutes the need to weigh multiple ingredi¬ Glove Box provides protection ents prior to preparation. Labora¬ bioMerieux Vitek’s Staph against radioisotope, bacteriological Enterotoxin (SET) Assay allows tory staff workload may be reduced and carcinogenic agents. The owners of the VIDAS* automated since growth of oi^anisms other Protector Controlled Atmosphere microbiology system to rapidly than Lactobacilli may be inhibited, Double Glove Box provides a leak- screen for one of the most common which reduces the need to identify tight physical barrier for work with causes of food poisoning. organisms which are not of interest. organometallic, oxygen sensitive, Although Staphylococci can be Bacto Lactobacilli MRS Agar is or moisture sensitive materials. destroyed by heat treatment, the packaged in a convenient 500g The Protector Double Glove preformed toxins are heat stable bottle for easy use and storage. The Boxes are composed of two interior and can survive heat processing bottle features an “off center” 36.25" wide sections linked by a 9.34" wide raised bridge. The and even retorting. opening for weighing and pouring bridge, featuring two 115 volt The VIDAS SET Assay, a ease. Bacto Lactobacilli MRS Agar electrical outlets, accomodates the qualitative enzyme-linked fluores¬ meets all laboratory customer placement of electronic equipment cent immunoassay, is performed in quality requirements by complying and protects valuable equipment the fully automated VIDAS* and with AFNOR V04-503, DIN 10109 from chemical spills. Accessories mini VIDAS* instruments. Follow¬ and IDF 117A norms. It adheres to such as gas valves and electrical ing a simple extraction protocol of the same quality standards that ports may be installed either on the the food sample, results are avail¬ Difeo, an ISO-9001 manufacturer, bridge or inside the glove box able in approximately 80 minutes. sets for all of its products. chambers. An accessory insert The assay detects Staphylococ¬ Difeo Laboratories, Detroit, MI provides a level work surface cal enterotoxins A, B, Cl, C2, C3, D spanning the entire glove box and E. Raodar Sarvica interior.

ITie 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.

52 Dtiiy, Food and EmiromiMntol SanHotion - JANUARY 1996 Protector Double Glove Boxes various applications with a blower four bacterial detection tubes— feature a one-piece stainless steel and accessory air filtration kits. The Brain Heart Infusion (BHI), liner and durable epoxy-coated Controlled Atmosphere Double Trypticase Soy Broth (TSB), Harpo’s steel exterior. Large observation Glove Boxes have pressure gauges Trypticase Yeast Extract (HTYE), windows of 3/8" laminated safety on the control panel to monitor the and Sheep Blood Agar (SBA); and glass are angled to minimize transfer chamber and main cham¬ one fungal detection tube— reflections. Other standard features ber pressures. Sabouraud Broth (SAB). Each kit include a transfer chamber with 15" Labconco Corporation, Kansas provides five complete contamina¬ X 13" outer door, neoprene gloves, City, MO tion tests. two additional 115 volt electrical I Reodar Service Culture-Check™ is ideal for outlets, one exterior electrical differentiation between normal cell outlet for connection to a vacuum debris and impuritites due to source, two fluorescent lamps, and Microbial Contamination bacterial or fungal contamination. exterior control switches for Detection Kit The test procedure involves a fluorescent lamp and electrical simple inoculation of a set of tubes merican Type Culture Collec¬ outlets. Options include a built-in A with .2ml of test liquid, followed by tion (ATCQ announces avail¬ automatic pressure control module, observation of the tubes daily for a ability of Culture-Check™, a simple, purge/fiU control module, regenera¬ period of 1-3 weeks. Visible growth cost effective kit for testing cell tive drying train system, sliding in any of the tubes is indicative of lines and media components for contamination. transfer tray, and mini-exchange microbial contamination. The kit American Tyi>e Culture Collec¬ chamber. consists of 5 sets of tubes, each set tion, Rockville, MD The Multi-Hazard Double Glove providing a range of selective media Boxes can be customized for for detecting bacteria and fungi: Reader Service

• •

z JLTJLWXJLXILrMemliefs Ofilv^V^XXX y • 0 Get the latest information on food safety training and MORE through the lAMFES AUDIO VISUAL LIBRARY. Our exten- H sive selection of industry videos is available on a lending basis EXCLUSIVELY for lAMFES members! The Audio Visual Library is just one of the MANY benefits of becoming a member of lAMFES, so don’t waste anymore UJ time. Join now! c For MORE INFORAAATION on the Audio Visual Library, or 1^ becoming a member, contact lAMFES at (800) 369-6337, or (515) 276-3344.

JANUARY 1996 - Doiry, Food ond Enviroonwotol Sanitation 53 BusinessExchange

Services/Products

Sanitation Manager Frito-Lay, Inc., the world leader in the snack food industry is Jnc. currently seeking experienced sanitation personnel for the ■immmaB loctwtologIcdachfnicqlTiiMng Southeast Division. Responsible for plant sanitation management, Component Samples for Infrared Equipment maintenance of equipment and ESCC Control Samples supervision of approximately 65 Chemical & Bacteriological Testing of Milk & Milk Products employees. Strong technical Moundsview Business Park 5205 Quincy Street St. Paui, MN 55112-1400 knowledge, food science back¬ ground, and the ability to (612)785-0484 FAX (612) 785-0584 maintain American Institute of Baking standards is essential. Experience with F.D.A., E.P.A., and the Department of Agricul¬ ture also required. Bachelors degree, 5-7 years of sanitation experience, and the ability to work 3rd shift and weekends is Michelson Laboratories, Inc. necessary. We offer a competi¬ 6280 Cluiel Drive. Los Angeles, CA 90(H0 tive salary, benefits and bonus. Telcpbone; (310)928-05.5.1/(714)971-0673/FAX (310)927-6625 Please submit resume with cover COMPLETE ANALYSIS SPECIALIZING IN: TECHNIQUES AVARABLE; •Chemical •Infrared Milk Analysis letter to; •Microbiological •Mass Spectrometry •Sugar Profile MEMBER •Gas Chromatography Frito-Lay, Inc. •Fatty Acid Profile •Atomic Absorption Attn: Employment - S •Vitamin A & D •Spectrophotometry •Quality Assurance •Spectrofluorometry 2911 Nevada Boulevard ACIL •Consulting •Microscopy Chariotte, NC 28273 •IMS-USPHS-FDA •Inductively Coupled Rasma Fax: (704) 588-3250 •Antibiotic Analysis •Optical & Direct Microscopic Cell Count Approved 06143 •ELISA Methodology

E.O.E. M/F/V/D Also Offering: Milk calibration Samples for Infra-red Milk Analyzer and Electronic Somatic Cell Counter

Reader Service No. 163

NEW OPPORTUNITIES PARTIAL UST COMPLETE Sanitation Supv/Mgr (All Fields) YOUR PRODUCT LABORATORY Prod Mgr (Ice Cream/Cultured) OR SERVICE HERE! QC Supv (All Fields) SERVICES POSITIONS OPEN NATIONWIDE For rates or information, contact; Contact: Stephanie Menkens Rick McAfee Ingman Labs, Inc. (813)877-7000 FAX (813) 286-0668 Adverfising Manager 2945 - 34th Avenue South SOON.WestshoreBlvd. 1-800-369-6337 Minneapolis, MN 55405 Employer Calls Suite 850 or 515-276-3344 612-724-0121 WekomeWelcome Tampa. FL 33609

Reader Service No. 213 Reader Service No. 153

Doiry, food ond Eitvironimnlol Sanitation - JANUARY 1996 ComingEvents

FEBRUARY 1996 •14-16, The University of diagnostic and pharmaceutical indus¬ •2-29, University of Minne¬ Florida Presents The Backflow tries in relation to technique, method sota Plans Agricultural Tour, to Prevention Assembly Repair & selection and equipment required. Australia and New Zealand. The agri¬ Maintenance Course, held at the For more information, contact Regis¬ cultural emphasis of the tour is on TREEO center in Gainesville, FL. This trar, The Center for Professional Ad¬ dairying, and it will provide insight is an advanced course for certified vancement, PO Box 1052, East into the world’s most efficient dairy backflow technicians. Individuals Brunswick, NJ 08816; telephone operations. There will be visits to wishing to register should call (904) (908) 613-4500; fax (908) 238-9113- dairy farms, cattle and sheep ranches, 392-9570, ext. 112. •17-20, International Sweet¬ agricultural colleges, and research MARCH 1996 facilities. For a brochure about the ener Colloquium, Bonaventure Re¬ tour, contact Extension Special Pro¬ sort & Spa, Ft. Lauderdale, FL. The • 4-5, IBC's World Summit on grams, 405 Coffey Hall, University of program will cover a variety of inter¬ Agricultural Biotechnology, A Minnesota, St. Paul, MN 55108-6068; national and domestic issues facing comprehensive, interactive forum on phone 1-800-367-5363 or (612) 625- the future of the sweetner industry. utilizing biotechnology to improve 1978. For more detailed information, please agricultural processes, Santa Fe, NM. • 5-7, Flavors: Their Creation, call (202) 7374332. For further information call (508)481- Definitions and Use, This course is •17-20, Ice Cream Technol¬ 6400; fax (508) 481-7911. designed to provide the participant ogy Conference, Red Lion's La • 4-6, Quality Assurance for the with a basic understanding of the Posada Resort, Scottsdale, AZ. A con¬ Food Industry, This course is de¬ TQM process and its implementa¬ cise, up-to-the minute symposium ex¬ signed to provide the participant with tion in the food industry. For more clusively for manufacturers of frozen a basic understanding of the TQM information, contact Registrar, The desserts. For more detailed informa¬ process and its implementation in Center for Professional Advance¬ tion, please call (202) 7374332. the food industry. For more informa¬ ment, PO Box 1052, East Brunswick, •21-22, The University of tion, contact Registrar, The Center 08816; phone (908) 6134500; fax Florida Presents a Cross-Connec¬ for Professional Advancement, PO Box 1052, East Brunswick, I'iJ 08816; (908)238-9113. tion Control Course, held at the • 7-8, Food Processors Sanita¬ TREEO center in Gainesville, FL. phone (908)6134500; fax (908) 238- tion Workshop, held in Santa Nella, This conference will address current 9113. CA. Sponsored by the University of issues in cross-connection control • 4-6, IBC’s Second Annual In¬ California, Davis. Contact Karen Jo and backflow prevention. Individu¬ ternational Symposium, Obesity- Hunter, Dept. Food Science & Tech¬ als wishing to register should call Advances in Understanding and nology; phone (916) 752-1466; fax (904)392-9570, ext. 112. Treatment, held at Washington Vista (916) 752-4759; e-mail: kjhunter® uc • 21-23, American Association Hotel in Washington, DC. Posters will davis.edu. of Cereal Chemists, will sponsor be accepted up to Feb. 12,1S)96. Call •13-15, Institute of Food the following educational event: (508) 481-6400 or fax (508) 481- Technologists Low-Calorie Food Natural Flavors, in Orlando, FL. For 7911—IBC for immediate registration Product Development, Grosvenor more information contact the AACC or write IBC, USA Conferences, 225 Resort, Orlando, FL. Course co-spon¬ Short Course Dept., 3340 Pilot Knob Turnpike Road, Southborough, MA sored by the IFT Continuing Rd., St. Paul, MN 55121-2097; phone 01772-1749. Education Committee and American (612) 454-7250; fax (612) 454-0766; •4-8, Mold Identification Association of Cereal Chemists. For e-mail aacc@ scisoc. org. Workshop, sponsored by the Food more information, contact Dean •28-March 1, Industrial Ster¬ Science Dept, at Purdue University. Duxbury, IFT’s Director of Profes¬ ilization and Microbiological For more information contact. Dr. sional Development, 221 N. LaSalle Quality Control, East Brunswick, Maribeth A. Cousin, Food Science St., Suite 300, Chicago, IL 60601; NJ. This course examines steam, eth¬ Dept., 1160 Smith Hall, Purdue Uni¬ telephone (312) 782-8424; fax (312) ylene oxide, filtration and radiation versity, West Lafayette, IN 47907; 782-8348. sterilization in the medical device. phone (317) 494-8287.

JANUARY 1996 - Dairy, Food ond Envirormieiital SMilaliM 55 CanpjjE vents, >^c

• 4s, BackflowPreventionTecli- science and technology pertinent to American Association of Cereal Chem¬ nidan Training & Certification, at food irradiation are covered. For more ists. For more information, contact the TREEO Center in Gainesville, FL. information, contact Registrar, The the AACC Short Course Dept., 3340 This course provides guidelines for Center for Professional Advancement, Pilot Knob Rd., St. Paul, MN 55121- acceptable practices for annual test¬ PO Box 1052, East Brunswick, NJ 2097, USA; phone (612) 4547250; ing of backflow prevention assem¬ 08816; telephone (908)613-4500; fax fax (612) 454-0766; E-mail aacc@ blies used in cross-connection con¬ (908)238-9113. scisoc. ofg. trol programs. Individuals wishing to •29-May 1, Food Protection register should call (904) 392-9570, APRIL 1996 Workshop, at the Holiday Inn Down¬ ext. 112. town-Riverfront, St. Louis, MO. This • 11-12, International Seminar •3-5, Missouri Milk, Food & comprehensive 3-day seminar covers on Microbiological Criteria & Risk EnvironmentalHealth Association GMP’s, HACCP, ISO9000, food safety Analysis, Wolfpassing, Austria. Fur¬ 1995 Annual Educational Confer¬ issues and regulatory trends, insect ther information obtainable from E. ence, in Columbia, MO. For further and rodent control, cleaning and sani¬ Hopkin, International Dairy Federa¬ details, contact Stephen St. Clair, R.S. tizing techniques, proper conditions tion, 41 Square Vetgote, B-1040 Brus¬ at (314) 221-1166. for storage and tranportation of food sels/Belgium, telephone +32 2 73316 •11-13, The Association of products. For more information, con¬ 90; fax+32 2 733 04 13. Water Technologies Spring Con¬ tact Vicki Bodrow, ASl Food Safety • 13-15, Symposium on Bacte¬ ference, to be held in Anaheim, CA Consultants, Inc., 7625 Page Blvd., riological Quality of Raw Milk, at the Disney Land Hotel. Please con¬ St. Louis, MO 63133 or caU (314) 725- Wolfpassing, Austria. Abstracts of oral tact Mary Beth Belka at (703) 524- 2555 or (800) 477-0778. presentations and posters are wel¬ 0905 or fax (703) 524-2303 for fur¬ come until January 31, 1996 and ther information. MAY 1996 should be sent to: Dr. G. Hahn, Institut • 14-16, Annual Meeting of the fur Hygiene, Postfach 60 69, D-24121 Milk Industry Foundation Board, • 6-8, Thirdintemational Con¬ Kiel (Germany), (fax)+44 431609222. the National Cheese Institute ference on Residues ofVeterinary • 19-20, Carolinas Association Board and the International Ice Drugs in Food, Veldhoven, The Neth¬ of Milk, Food and Environmental Cream Association Board, to dis¬ erlands. Inquiries to Dr. N. Haagsma, Sanitarians Annual Meeting, will cuss current issues. For more infor¬ Utrecht University, Faculty ofVeteri¬ be held at the Best Western-Mer¬ mation contact, IDFA, 1250 H St., nary Medicine, Dept, of the Science chandise Mart in Charlotte, NC. Please NW, Suite 900, Washington, DC of Food of Animal Origin, section contact Kay Sigmon at (704) 663- 20005; phone (202) 737-4332; fax Food Chemistry, P.O. Box 80.175, 1699 for further details. (202) 331-7820. NL-3508 TD Utrecht, The Nether¬ •19-21, HACCP Workshops, • 14-18, The Fourth Latin lands; telephone +31-30-535365/ sponsored by The Educational Foun¬ American Congress on Food Mi¬ 535367; fax +31-30-532365. dation of the National Restaurant As¬ crobiology & Hygiene, will be held • 6-8, Introduction to Food sociation and the Food and Drug in Lima, Peru. The program of activi¬ Administration. For more informa¬ Chemistry, Chicago, IL sponsored ties includes plenary speeches by tion, contact Kyle Gould at (312) 715- by the American Association of Ce¬ worldwide known specialists, round 5369. real Chemists. For more information, tables, posters and oral presentations, •20, Food Industry Confer¬ contact the AACC Short Course Dept., ence, sponsored by the Food Science courses and seminars. For more in¬ 3340 PUot Knob Rd., St. Paul, MN formation, contact Dr. Fernando Dept, at Purdue University. For more 55121-2097, USA; phone (612) 454 Quevedo, Honorary President, 11604 information contact, James V. Cham¬ 7250; fax (612) 454-0766; E-mail Deborah Dr., Potomac, MD 20854; bers, Food Science Dept. ,1160 Smith aacc@ scisoc. org. phone (301) 299-9291: fax (301) 299- Hall, Purdue University, West • 7-9, Food Regulations and 9448, USA; or in Pern: Santa Luisa 155, Lafayette, 1N47907; phone(317)494 Their Impact on Additives and Suite 204, San Isidro, Lima 27, fax 8279. (5114) 218 317 or (5114) 373 152. Ingredients Seminar, Radisson • 20-22, Food IrradiationTech- President of the Congress: Dr. Alina Hotel, Newark, NJ. This new seminar nology, Chicago, IL. This course is Ratto, Av. del Ejercito 467 Miraflores, presents the impact of regulations in designed to bring food industry Lima, Peru Tel/fex (5114) 413 939. the EC, U.S.A., and some Latin Ameri¬ people up-to-speed in this important • 17-19, Chemical Leavening, can countries on the usage of food area of new technology. The basic San Diego, CA sponsored by the additives and ingredients. For detailed

56 Doiq, food owl Emkomwatal Sonitotion - JANUARY 1996 seminar agendas and registration JUNE 1996 Further information available by please call (717) 291-5609; fax (717) phone +49-9221-803-221; or fax +49- •2-4, IDDA's 32nd Annual 295-4538. 9221-803-331. • 12-15, Associates of Clinical Seminar & Expo; Dairy-Deli-Bake •30-July 3, International As¬ Pharmacology 20th Annual Meet¬ 96, held at the Minneapolis Conven¬ sociation of Milk, Food and Envi¬ ing, in Nashville, Tennessee. The tion Center in Minneapolis, MN. For ronmental Sanitarians, Inc. 83rd meeting will take place at the further information contact IDDA, PO Annual Meeting, in Seattle, WA. For Opryland Hotel Convention Center. Box 5528, Madison, WI 53705-0528; additional information contact Julie For more information contact, Dr. phone (608) 238-7908; fax (608) 238- Cattanach at (800)369-6337; fax (515) Frederic Harwood at (202) 737-8100 6330. 276-8655. or fax (202) 737-8101. • 4-6,4th ASEPT International •27-31, Fourth World Con¬ Conference, Securite Alimentaire JULY 1996 gress on Environmental Health, 96/Food Safety 96, co-sponsored will take place in Aberdeen, Scot¬ by lAMFES. Laval, Fiance, with the • 12-19, RapidMethods and Au¬ land. Subjects to be covered during ASEPT/EHEDG Symposium 1996. tomation in Microbiology: Inter¬ the Congress include Pollution Con¬ Contact AMGAR-ASEPT-BP49-53020 national Workshop XVI, Kansas trol; Food Safety; Occupational Health LAVAL CEDEX-France or call 33-16 State University, Manhattan, KS. A and Safety; Waste Management; Hous¬ 43 49 22 22; fax 33-16 43 53 36 53. mini-symposium will occur on July ing; Water, Environmental Protection; •10-12, The 18th Mycotoxin 12-13. Contact Dr. Daniel Y. C. Fimg, and Communicable Disease Control. Workshop, organized by the Insti¬ Workshop Director for further infor¬ For further information, call (01896) tute of Mycrobiology and Toxicol¬ mation, telephone (913) 532-5654; 754751; fax (01896) 757003. ogy, and held in Kulmbach, Ciermany. fax (913) 532-5681.

Advertising Index

Acculab. .27 All QA Products. . 11 Publish It. Celsis Limited.Inside Front & Back Cover Charm Sciences Inc. .Back Cover Columbus Instruments. .44 The Editors are seeking articles of general DQCI Services, Inc. .54 interest and applied research with an emphasis on food safety for publication in Frwl Analyrics Inc. .21 Dairy, Food and Environmental Sanitation. Frito-Lay, Inc. .54 GEM Biomedical, Inc. . 13 Submit your articles to: Great Lakes Scientific. .21 Managing Editor Ingman Inc. .54 Dairy, Food and Environmental Sanitation c/o lAMFES, inc. Judge, Inc. .54 6200 Aurora Ave., Suite 200W Luxerin Laboratories. .27 Des Moines, Iowa 50322-2863 Michelson Laboratories, Inc. .54 .44 Please submit three copies Michigan State University. of manuscripts along with Nelson-Jameson, Inc. .13 a fourth copy on 3 1 /2" Non hland Laboratories. .11 computer disk. QMI. .3 Tekmar. .9

JANUARY 1996 - Doiiy, Food and Emiromoiitol SoKlolioo 57 The International Association of Milk, Food and Environmental Sanitarians, Inc. 6200 Aurora Avenue, Suite 200W • Des Moines, Iowa 50322-2863 • (515) 276-3344 or (800) 369-6337

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lAMFES Booklets

Memberor Non-Member Description (30/1. Price Price

Procedures to Investigate Waterborne Illness—2nd Edition $8.00 $12.00

Procedures to Investigate Foodbome Illness—4th Edition 6.00 9.00

Procedures to Investigate Arthropod-borne and Rodent-bome Illness 6.00 9.00

Procedures to Implement the Hazard Analysis Critical Control Point System 6.00 9.00

Pocket Guide to Dairy Sanitation (minimum order of 10) .50 .75

Mwllipl* copiM availabi* at rodiKod pricos. Shipping/Handling (See Below) Phone our order desk for pricing information on quantities of 23 or more. Booklet Total 3-A Sanitary Standards 1 Memberor Non-Member Description (3o/l. Price Price

Complete Set 3-A Dairy Standards $48.00 $72.00

Complete Set 3-A Dairy & Egg Standards 70.00 105.00

3-A Egg Standards 40.00 60.00

Five-year Update Service on 3-A Sanitary Standards, 3-A Dairy & Egg Standards 62.00 93.00

Shipping/Handling (See Below) Mail order to the lAMFES address listed above, or call (515) 276-3344, (800) 369-6337 (U.S. and Canada); 3-A Sanitary Standards Total

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□ CHECKORMONEYORDER ENCLOSED lAMFU booklots

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1 Each additional booklet.$1.00 1 Pocket Guide to Dairy Sanitation-per 10 .. $2.50 Fxp Dote Outside U.S. ^It^KlATIJPF First booklet.$4.00 Each additional booklet.$1.00 Pocket Guide to Dairy Sanitation-per 10 .. $3.50 PAYMENT MUST BE ENCLOSED FOR Sanitary Staadanb ORDER TO BE PROCESSED Within U.S. (each item).$6.25 Outside U.S. (each item).$10.25 ir U^. FUNDS ON U^. BANK ★

58 Dairy, Food ond Environmental Sanitation - JANUARY 1996 This is Your Personal Invitation to Join

The International Association of Milk, Food and Environmental Sanitarians, founded in 1911, is a non-profit educational association of food protection professionals. The I AM FES is dedicated to the education and service of its members, specifically, as well as industry personnel in general. Through membership in the Association, lAMFES members are able to keep informed of the latest scientific, technical and practical developments in food protection. I AM FES provides its members with an information network and forum for professional improvement through its two scientific journals, educational annual meeting and interaction with other food safety professionals.

Who are lAMFES Members? The Association is comprised of a diverse membership of over 3,200 from 75 nations. I AM FES members belong to all facets of the food protection arena. The main groups of Association members fall into three categories: Industry Personnel, Government Officials and Academia.

Why are They lAMFES Members? The diversity of its membership indicates that lAMFES has something to offer everyone involved in food protection and public health.

Your Benefits as an lAMFES Member Dairy, Food and Environmental Sanitation — Published monthly, this is the official journal of lAMFES. Its purpose is the disseminating of current infor¬ mation of interest to the general lAMFES membership. Each issue contains three to five informational applied research or general interest articles, industry news and events, association news, columns on food safety and environmental hazards to health, a food and dairy industry related products section, and a calendar of upcoming meetings, seminars and workshops. All regular lAMFES members receive this publication as part of their member¬ ship. lournal of Food Protection — A refereed monthly publication of scientific research and authoritative review articles. Each issue contains 15 to 20 technical research manuscripts and one to five articles reporting a wide variety of microbiological research pertaining to food safety and quality. The lournal of Food Protection is internationally recognized as the leading publication in the food and dairy microbiology field. This journal is available to all individuals who request it with their membership. The lAMFES Annual Meeting — Held in a different city each year, the lAMFES Annual Meeting is a unique educational event Three days of technical sessions, scientific symposia and commercial exhibits provide members and other industry personnel with over 200 presentations on the most current topics in food protection. It offers the opportunity to discuss new technologies and innovations with leading authorities in various fields concerned with food safety. lAMFES members receive a substantially reduced registration fee. To Find Out More... To learn more about I AM FES and the many other benefits and opportunities available to you as a member, please call (515) 276-3344or(8(X)) 369-6337; fax (515) 276-8655.

“The mission of lAMFES is to provide food safety professionals worldwide with a forum to exchange information on protecting the food supply’’

JANUARY 1996 - Daily, Food oad EnviroMierial SonHolioi 59 H Otiqf, FoodaidEawoMwrtol Saaitatioa-JANUARY T996

MEMBERSHIP APPIIGATIDN lAMFES Shipping Chorges:OutsideU.S. Job Title. Address. OfiBce Telephone#_ Country. Membership: _New 6200 AuroraAve,Suite200W lAMFES Moil EntireFormto: FAX (515)276^55 (515) 276-3344 (800) 36^337(U.S.&Canada) Des Moines,lA50322-2863 OR UseYourChargeCord: W HHBnSIIP ^ andEnvironmentalSanitarians m InternationalAssociationofMilk,Food I MembershipwithJFPandDFES$110 I MembershipwithBOTHjournals$485 I Checkhereifyouareinterestedininformationonjoiningyourstate/ I MembershipwithDFES$70 I MembershipwithDairy,FoodandEnvironmentalSanitation$35 I MembershipwithJournalofFoodProtection$35 I MembershipPLUSincludingbothjournals$55 and EnvironmentalSanitation')VALUE listing inbothjournalsandmore) Gncludes exhibitdiscount,Juneadvertisingcompanymonthly (12 issuesofDairy,FoodandEnvironmentalSanitation) (12 issuesoftheJournalFoodProtectionandDairy,BEST province chapteroflAMFES *rillMiaE STUDENTVERIFICATIONMUSTACCOMPANYTHISFORM MMT MfYK...mMUMSMUSTKCOMHETEDINOMEBTONOaSSED Surface ($22.50perjoumol) SiSTUIIIG MEMBEBIIP SIBBEIT MEMBEBSBIP Renewal U.S.FUNDSOHBANK Company Name. SIGNATURE. Exp. Dale_ □ MASTERCARDVISA AMERICAN EXPRESS □ CHECKORMONEYORDERENCLOSED Postal/Zip Code. State orProvince Molhod offPoyuoNt AIRMAIL ($95.00perjoumol) Advances in Food Microbiology AUTOMATION

Fast, Accurate Sample Dilution The Delta Gravimetric Diluter automatically dilutes solid, semisolid or liquid samples. It weighs the sample, calculates the amount of diluent required, and delivers the correct volume into the sample bag with accuracy to the nearest 0.01 gram. This convenient easy-to-operate system eliminates the need to manually weigh precise amounts of sample and diluent.

Particulate Free Blending The Most MASTICATOR' Homogenizers provide gentle, thorough mixing of sample and diluent. They are compact, simple to operate and Advanced feature a stainless steel blending compartment that is really easy to clean. Preplf'' Sample Bags have a Systems to removable inner mesh lining which retains sample particulate and allows the clear dilution to be pipetted out. Automate Your Microbiology

Proven Spiral Procedures are Plating Technology The Model E Spiral Plater was based on proven technology over 20 years Available from of plating experience in laboratories around the world. This breakthrough in plating automation can provide from 50-70% savings in time, labor, S Celsis and materials. Over 60 plates can be Formerly Integrated BioSolutions, Inc. processed in one hour with excellent 4270 U.S. Route One reproducibility. A normal 8 hour work¬ Monmouth Junction, NJ 08852 load can be reduced to just 3 hours. 800/222-8260 • FAX: 908/274-1733

Computer Enhanced Colony Counting Countermat Colony Counter provides the flexibility and accuracy to accommodate a wide range of application requirements. Easy-to-operate computerized system automatically adjusts for color medium, colony size, colony shape, contrast, and degree of accuracy required. The newly developed image analysis system with its patented optical illumination, brings new dimensions to colony counting. With the automated sample changer, that can handle up to 60 samples, real colony counting automation becomes a practical reality.

Please circle No. 217 on your Reader Service card The PocketSwab Sanitation Luminator" a rugged, Test is where you want it, when lightweight, shoulder bag you want it. analyzer.

Each self contained swab is The PocketSwab. No Glass. premeasured, takes just No Tools. No Refrigeration. No seconds, and provides the Doubts. widest output range (0-20 A breakthrough design that n^pn RLU) on the puts proven ATP sanitation at Patent Pending your fingertips. © Copyright 1995 Charm Sciences ChARM Sciences Inc. 36 FRANKLIN STREET MALDEN AAA 02148 USA 800 343-2170 FAX 617 322-3141 Nothing works like a Charm.