Pleas* circle # 147 on your Reader Service cwd.
Losing milk to antibiotic contami- contaminate your dairy farmers' veterinary antibiotics. Delvotest nation can be just as costly to your bulk tanks. Standardized and self¬ is easy to use and, at about a dollar operation as to that of the fermers contained, Delvotest quickly and a test, extremely economical for who supply you. That's why we accurately detects the presence large- and small-scale operations. , developed Delvotest, a simple, of Beta Lactam and most other So erxourage your dairy fermers reliable test to detect antibiotic ^ - - to take the Delvotest They'll pass residues in milk before they can *4/#’CriCwwlSl# a safer product on to you.
N93 WI14560 WHITTAKER WAY, MENOMONEE FALLS, Wl 53051, 800-423-7906, FAX 414-255-7732 lAMFES Sustaining Mambar Read At what stage are you in any your HACCP program? good □ Gatherii^ infonnation from The National Food Laboratory books □ Identifyii^ Critical Control Points witti The National Food Laboratory
□ Developii^ plans witli The National Food Laboratory lately?
□ ReviewH^ plans with The National Food Laboratory
□ Implementii^ plans with The National Food Laboratory
□ Conductii^ audit with The National Food Laboratory
That’s right. The National Food Laboratory is expert in each stage and will work with you in a practical manner to achieve your HACCP milestones. Whether you require one stage or a If you have recently read or comprehensive program, call The National Food Laboratory - heard about an interesting because HACCP is our business. and informative book relative to food science, safety, or sanitation, and would like to recommend it for our Book Review Column, please contact:
SM Managing Editor Dairy, Food and Ttte Nationat Food Laboratory, tnc. Environmental Sanitation, 6200 Aurora Avenue 6363 Clark Avenue Phone : 510-828-1440 Suite 200W Dublin, CA 94568 Fax : 510-833-9239 Des Moines, Iowa 50322-2863 Roadar Sarvic* No. 168 1996 lAMFES Exhibitor Telephone: (515) 276-3344 or (800) 369-6337.
MARCH 1996 - Dairy, Food ond Environmeotol Sonitotioo 133 ABOUT THEJCOVIR.*. DAIRY. FOOD AND ENVIRONMENTAL Photo courtesy of the Seottie-King County Visitors and Convention Bureau. Pike Place Market is a historical market district in Seattle that was founded in 1907i Today the market has over 300 daystaii tentants which sell more than
400 diRerent products seasonally A PUBLICATION OF THE INTERNATIONAL ASSOCIATION OF MILK. FOOD AND ENVIRONMENTAL SANITARIANS. INC
ARTICLES
A Review of the Microbiological Safety of Fresh Salads.146 Alfred R. Fain
Temperature and Food Additives Affect Growth and Survival of Escherichia coU 0157:H7 in Poultry Meat.150 Donald E. Conner and Gena S. Hall
Overview.154 Reprinted from Reinventing Food Regulations, January 1996
ASSOCIATION NEWS
Sustaining Members.139 Thoughts From the President.142 Perspectives From the Executive Director.144 New lAMFES Members.162
DEPARTMENTS_
Affiliate News.l6l Updates.164 News.166 Industry Produas.170 Business Exchange.173 Coming Events.176 Advertising Index.195
EXTRAS
Book Review.157 Affiliate Council Operating Guidelines.159 3-A Sanitary Standard No. 20-17, Editorial Correction 1.175 lAMFES 83rd Annual Meeting Preliminary Program.179 LAMFES 83rd Annual Meeting Exhibitors.196 lAMFES Booklet Form.198 lAMFES Membership Application.200
The publishers do not warrant, either expressly or by implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any views or opinions offered by the authors of said articles and descriptions.
134 Doity, Food ond Environnwntol SonHotion - MARCH 1996 lAMFES Sustaining M«mb«r Take human error out of the QA/QC equation. Screen suspected pathogens from ennched samples in as little as 45 minutes!
VIDAS® is the automated microbiology system for Our patented Solid Phase Receptacle and special people who use less than perfect manual methods. Reagent Test Strips contain all predispensed reagents required for on-line processing. VIDAS allows QA/QC personnel to quickly and automatically screen enriched food samples for Speed and Capacity Salmonella, Listeria, and E. coli Ol 57, in as little as 45 minutes! Rapid tests are also available for Listeria Run up to 30 tests at once, with results printed monocytogenes and Staphylococcal enterotoxin. automatically in as little as 45 minutes! Additional readers can expand system capacity to 120 tests. VIDAS utilizes a testing format known as Call today for Enzyme-Linked Fluorescent full details: Immunoassay. Testing produces 800-638-4835 a fluorescent product that’s read by a built-in optical scanner.
For laboratories with smaller testing volumes, we recommend the mini VIDAS^. bioMerieux bioMerieux Vitek, Inc. 595 Anglum Drive • Hazelwood, Missouri 63042-2395, USA Phone: 314/731-8500, 800/638-4835 Fax: 314/731-8678
MARCH 1996 - Daily, Food and Enviromnantal Sanitation 135 R«ad«r Service No. 123 DAIRY, FOOD AND ENVIRONMENTAL Universal O2/CO2 & CH4 / H2S / CO Respirometer Sanitation
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 1 2 numbers. Printed by FJeuss Printing, Inc., 911 N. Second Street, Ames, lA 50010, USA. Second Class Postage paid at Des Moines, lA 5031 8 and additional entry offices.
Postmaster: Send address changes to Dairy, Food and Environmen¬ tal Sanitation, 6200 Aurora Avenue, Suite 200W, Des Moines, lA For measuring gas exchanges (respiration) of 50322-2863, USA. bacteria cultures, bioremediation , photosynthesis, respiration of fhiits, insects, animals, rancidity, lAMFES, Inc., Mailing Address: 6200 Aurora Avenue, Suite 200W, photo-degradation of polymers, etc. Measures gas Des Moines, lA 50322-2863, USA.
exchanges in the head space of 1 to 80 liquid or solid Manuscripts: Correspondence regarding manuscripts and other read¬ samples in chambers of various sizes. ing materials should be addressed to Carol F. Mouchka, Managing Editor, Sensitivity 0.2 fil ( of gas) /h. lAMFES, Inc. Applicable for aerobic and anaerobic processes. News Releases, Updates, Coming Events and Cover Photos: Computerized, real time graphics. 24h operation. Correspondence for press releases should be sent to Donna Bohun, Columbus Instruments Publication Specialist, lAMFES, Inc. Columbus, OH 43204-2121, USA "Instructions to Contributors" can be obtained from Michelle Sproul, Ph.(614)276-0861 fax:(614)276-0529 Publication Assistant, lAMFES, Inc. E-mail:[email protected] Orders for Reprints: All orders should be sent to Dairy, Food and Environmental Sanitation, lAMFES, Inc. Note: Single copies of re¬ prints ore not available from this address; address single copy reprint mm requests to principal author. Reprint Permission: Questions regarding permission to reprint any portion of Dairy, Food and Environmental Sanitation should be addressed to: Managing Editor, lAMFES, Inc. UMITED TIME OFFER From $8.32... Business Matters: Correspondence regarding business matters should Shirt Pocket Digitals Are be addressed to David W. Thorp, Director of Finance, lAMFES, Inc. Now Less Than Bi-Metals Membership Dues: Membership in the Association is available to Buy 5 digital thermometers at $9.95 each for a total of $49.95 and receive one FREE individuals only. Dues ore $70 per year and include a subscription to thermometer. - 58° to 302°F in 0.1 °. Needle 43/4" x Vs" Dairy, Food and Environmental Sanitation. Dues including both AQA1264-F Dairy, Food ond Environmental Sanitation and Journal of Food Protection ore $ 110.00. Student membership is $35.00 per year, with Other Thermometer Bargains fi verification of student status, and includes Dairy, Food and Environ¬ mental Sanitation or Journal of Food Protection. Student member¬ Refrigerator Colored Dot Thermometers 11 Hong or stick inside. $1 each in quantity of 10. AQAl 159-F •! ship with both journals is $55.00. No cancellations accepted.
Sustaining Membership: A sustaining membership in lAMFES is avail¬ Thermocouple Neck Cord or Shirt Fast Response Pocket Thermometer able to companies at o rote of $485 per year. For more information, $99 per-10071,000 F thermo¬ $ 15 each if you buy five for contact lAMFES, Inc. meter and probe: Select with 0 total of $75. - 40° to hypodermic needle probe 300°F (‘’C). AQAl 271 Subscription Rates: $ 130.00 per year. Single copies $21.00 each. (shown), AQAl 277F; or with No cancellations accepted. For more information, contact lAMFES, Inc. Vs" dio. needle probe on 30" coble, AQA1278F; or with Postage: Outside U.S. odd $22.50 per journal for surface delivery; odd surface temperature probe on $95.00 per journal for air moil delivery. U.S. FUNDS ONLY —ON U.S. 30" coble, AQA1279F. BANK. Single copies odd $9.00 per issue. To Order or For Our Catalog Call 1-800-845-8818 or Fax 1-352-335-6736 Claims: Notice of failure to receive copies must be reported within 30 days domestic, 90 days outside U.S. All correspondence regarding ALL QA PRODUCTS, INC. - Gainesville, Florida USA changes of address and dues must be sent to lAMFES, Inc. Raoder Service No. 215
138 Daily, Food ond Emiroamentol Sanitation - MARCH 1996 lAMFES Sustaining M«mb«r Roodor Sorvka No. 167 1996 lAMFES Exhibitor CleanTech® Hand and Applied Research Institute Glove Washing Systems FOR H.A.C.C.P. , ava"®'^
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Call 800-410-1988 or fax 800-366-1688 to reserve your copy. \ MERITECH, INC. ;:•> 8250 SOUTH AKRON ST. #201 ENGLEWOOD. CO 80112 •* TELEPHONE: 800/932-7707 • FAX 303/790-4859
If you need help in a hurry with your food testing and research requirements, R-TECH Laboratories should be your first choice for laboratory services. We have all the latest techniques and a vast array of equipment ready to support your technical needs.
Analytical Services Nutrition Labeling Sensory Evaluation Pilot Plants Research Projects Library Services
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Glo Germ Company™ FAX 612-486-0837 or write; P.O. Box 537 Moab, UT 84532 R-TECH Laboratories • P.O. Box 116 • Minneapolis, MN 55440 1-800^2-6622 • FAX 801-259-5930 Roodor Sorvica No. 179 1996 lAMFES Exhibitor RoadarSwvicaNo. 221 1996 lAMFES Exhibitor
MARCH 1996 - Dany, Food ond EminMMiitQl SoaHotioi 137 SCIENTIFIC EDITOR DAIRY. FOOD AND ENVIRONMENTAL
William LaGrange, Ph.D. Iowa State University Department of Food Science and Human Nutrition Food Sciences Building Ames, lA 50011 -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 Clingrtran, DARDEN RESTAURANTS, P.O. Box 593330, Orlondo, FL 32859- 3330; (407) 245-5330. Advertising/Exhibit Manager Affiliate Council Chairperson, Joseph J. Disch, Wisconsin Department of Agriculture, Division Rick McAtee of Food Safety, 613 De Forest Street, De Forest, Wl 53532-1614; (608) 224-4676. Advertising/Exhibit Account Executive Darci Davenport Advertising/Exhibit Account David M. Merrifield, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322-2863; Executive (515)276-3344. Carolyn L Rubicam Advertising/Exhibit Account Executive SIDNEY BARNARD. .University Park, PA Matthew Triplett HAROLD BENGSCH. .Springfield, MO Membership/Meeling Coordmalor FLOYD W. BODYFELT. .Corvallis, OR Julie A. Cattanach JOHN C. BRUHN. . Davis, CA Publication Specialist J.H. BURKETT. .Siaux 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 DAVID GOMBAS. ... Arlington Heights, IL Lending Library Coordinator 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 DARYL PAULSON. .Bozeman, MT COVER PHOTOS DAVID H.PEPER. . Sioux City, lA Send your photographs to be MICHAEL PULLEN. White Bear Lake, MN J. REEDER. .Reston, VA considered for publication on the ROBERT L. SANDERS. .Pensacola, FL cover of Dairy, Food and Environ¬ P.C. VASAVADA. .River Falls, Wl mental Sanitation to:
Donna Bahun, Publicatian Specialist lAMFES 6200 Aurara 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. ’
138 Daily, Food ond Emironoentol SonHotion - MARCH 1996 SustainingMembers
3M Microbiology Products, 3M Bioscience International, Inc., DuPont, P.O. Box 80357, Wilming¬ Center, Bldg. 275, St. Paul, MN 55144- 11607 Magruder Lane, Rockville, MD ton, DE 19880; (302) 695-2262 1000; (612) 733-9558 208524365; (301) 230-0072 Dynal, Inc., 5 Delaware Drive, Lake ABC Research, 3437 S.W. 24th Av¬ Capitol Vial, Inc., P.O. Box 446, Success, NY 11042; (516) 326-3270 enue, Ciainesville, FL 32607; (904) Fultonville, NY 12072; (518)853-3377 372-0436 Eastern Crown, Inc., P.O. Box 850, Celsis, 4270 U.S. Route One, Mon¬ Vernon, NY 13476; (315) 829-3505 ABELL Pest Control, 246 Attwell mouth Junction, NJ 08852; (908)274- Drive, Etobicoke, ON M9W 5B4; 1778 Ecolab, Inc., Food & Beverage Divi¬ sion, 370Wabasha St. N., St. Paul, MN (416) 675-6060 Charm Sciences, Inc., 36 Franklin 55102; (612) 293-2233 Accurate Metering Systems, Inc., Street, Malden, MA 02148; (617) 322- 1651 Wilkening Road, Schaumburg, 1523 Educational Foundation of the Na¬ IL 60173; (708) 882-0690 Chem Station International, 3201 tional Restaurant Assn., 250 S. Wacker Drive, Suite 1400, Chicago, Alfa-Laval Agri, Inc., 11100 North Encrete Lane, Dayton, OH45439; (513) Congress Avenue, Kansas City, MO 294-8265 IL 60606-3834; (800) 765-2122 64153; (816) 891-1528 Compliance Control, Inc., 8012 Electrol Specialties Company, 441 AMPCO Pumps Co., Inc., 4000 W. Femham Lane, Forestville, MD 20747; Clark Street, South Beloit, IL 61080; Burnham Street, Milwaukee, WI 53215; (301) 735-2207 (815) 389-2291 (414)643-1852 Copesan Services, Inc., 3490 N. Evergreen Packaging, Division of 127thSt., Brookfield, WI 53005; (800) Applied Research Institute, 29 International Paper, 2400 6th Street, 267-3726 Platts Hill Road, Newtown, CT06470; S.W., Cedar Rapids, lA 52406; (319) (800) 410-1988 Dairy and Food Labs, Inc., 3401 399-3236 APV Crepaco, 9525 W. Bryn Mawr Crow Canyon Road, Suite 110, San F & H Food Equipment Co., P.O. Ave., Rosemont, 1L60018; (708) 678- Ramon, CA 94583-1307; (510) 830- Box 3985, Springfield, MO 65808; 4300 0350 (417)881-6114 ASI Food Safety Consultants, Inc., Dairy Quality Control Institute, 7625 Page Blvd., St. Louis, M063133; 5205 Quincy Street, St. Paul, MN Alex C Fergusson, Inc., Spring Mill (314)725-2555 55112-1400; (612) 785-0484 Drive, Frazer, PA 19355; (610) 647- 3300 Babson Bros. Co., 1880 Country DARDEN RESTAURANTS, P.O. Box Farm Drive, Naperville, IL 60563; 593330, Orlando, FL 32859-3330; Foss Food Technology Corpora¬ (708) 369-8100 (407) 245-5330 tion, 10355 W. 70th Street, Eden Prairie, MN 55344; (612) 941-8870 Becton Dickinson Microbiology Darigold, Inc., 635 Elliott Ave., P.O. Systems, Inc., P.O. Box 243, Cockeys- Box 79007, W. Seattle, WA 98119; FRM Chem, Inc., P.O. Box 207, ville,MD 21030; (410) 584-7188 (206) 286-6772 Washington, MO 63090; (314) 583- Bentley Instruments, Inc., 4(X)4 Dean Foods, P.O. Box 7005, Rock¬ 4360 Peavey Road, Chaska, MN 55318; ford, IL 61101-7005; (815) 962-0647 (612) 448-7600 G&H Products Corp., 7600 57th Decagon Devices, P.O. Box 835, Avenue, Kenosha, WI 53142; (414) BioControl Systems, Inc., 19805 Pullman, WA 99163; (509) 332-2756 694-1010 N. Creek Parkway, Bothell, WA98011; (206) 487-2055 Difco Laboratories, Inc., P.O. Box Gardex Chemicals, Ltd., 7 Merid¬ 331058, Detroit, MI 48232; (313)462- ian Rd., Etobicoke, ON M9W 4216; Biolog, Inc., 3938 Trustway, (800) 563-4273 Hayward, CA 94545; (510)785-2585 8478 bioMMeux Vitek, Inc., 595 Anglum DonLevy & Associates, Inc., 1551 GENE-TRAK Systems, 31 New York Drive, Hazelwood, MO 63042-2395; E. 89th Ave., MerriUvUle, IN 46410; Avenue, Framingham, MA 01701; (800) 6384835 (219) 7364)472 (508)872-3113
MARCH 1996 - Dgity, Food ond Emironnwntol SoMtatioa 139 SustainingMembers
Hess & Clark, Inc./KeiiAg, 7th & Nelson-Jameson, Inc., 2400 E. Fifth Sienna Biotech, Inc., 9115 Guilford Orange Street, Ashland, OH 44805; Street, PO Box 647, Marshfield, WI Road, Suite 180, Columbia, MD (800) 992-3594 54449-0647; (715) 387-1151 21046; (301) 497-0007
IBA, Inc., 27 Providence Road, NESTLE USA, Inc., 800 N. Brand Silliker Laboratories Group, Inc., MiUbury, MA 01527; (508) 865-6911 Blvd., Glendale, CA91203; (818) 549- 900 Maple Road, Homewood, IL Idetek, Inc., 1245 Reamwood Ave., 5799 60430; (708) 957-7878 Sunnyvale, CA94089; (408)745-0544 NorthlandLaboratories, 502 Huron Sparta Brush Co., Inc., P.O. Box IDEXX Laboratories, Inc., 1 Idexx St., Manitowoc, WI 54221; (414)682- 317, Sparta, WI 54656; (608) 269- Drive, Westbrook, ME 04092; (800) 5132 2151 321-0207 Norton Performance Plastics International BioProducts, Inc., Corp., P.O. Box 3660, Akron, OH Steritech Environmental Services, 14780 N.E. 95th Street, Redmond, 44309-3660; (216) 798-9240 7600Uttle Ave., Charlotte, NC28226; WA 98052; (206) 883-1349 (800)8684)089 Organon Teknika, lOOAkzoAvenue, International Dairy Foods Asso¬ Durham, NC 27712; (919)620-2000 Tekmar Co., P.O. Box 429576, Cin¬ ciation, 1250 H Street, N.W.. Wash¬ cinnati, OH 45242-9576; (513) 247- ington, D.C. 20005; (202) 737-4332 Penn State University, University 7000 Creamery, 12 Borland Laboratory, Univ¬ Land O’Lakes, Inc., P.O. Box 116, ersity Park, PA 16802; (814)865-7535 Unipath Co., Oxoid Division, 800 Minneapolis, MN 55440-0116; (612) Proctor Ave., Ogdensburg, NY 13669- 481-2870 Perstorp Analytical, Inc., 12101 Tech Road, Silver Spring, MD 20904; 2205; (800) 567-8378 Maryland & Virginia Milk Produc¬ (301) 680-7248 ers Assn., Inc., 1985 Isaac Newton Viatran Corporation, 300 Industrial Square South, Reston, VA 22090; PRISM,8300Executive Center Drive, Drive, Grand Island, NY 14072; (716) (703) 742-6800 Miami, FL 331664680; (305) 592- 773-1700 Metz Sales, Inc., 522 W. First Street, 6312 Walker Stainless Equipment Co., Williamsburg, PA 16693; (814) 832- Puritan/Churchill Chemical Co., 2907 618 State Street, New Lisbon, WI 916 Ashby St., N.W., Atlanta, GA 53950; (608)562-3151 Michelson Laboratories, Inc., 6280 30318; (404) 875-7331 Chalet Drive, Commerce, CA 90040; R-Tech, P.O. Box 116, Minneapolis, Wal-Mart Stores, Inc., 702 S.W. 8th (310) 9284)553 MN 55440-0116; (800) 328-9687 St., BentonviUe, AR 72712; (501)273- Mid America Dairymen, Inc., 3253 4903 E. Chesmut Expressway, Springfield, Ralston Analytical Laboratories, MO 65802-2584; (417) 865-7100 2RS Checkerboard Square, St. Louis, Warren Analytical Laboratory, 650 MO 63164; 014) 982-1680 O’ St., P.O. BoxG, Greeley, CO80632; NSF International, 3475 Plymouth (800) 945-6669 Road, Ann Arbor, MI 48105; (313) REMEL, L.P., 12076 Santa Fe Dr., Lenexa, KS 66215; (800) 255-6730 769-5523; (313) 769-0109 Weber Scientific, 2732 Kuser Road, NASCO International, 901 Janesville Rio Linda Chemical Company, 410 Hamilton, NJ 08691-9430; (609) 584- Avenue, Fort Atkinson, WI 53538; N. 10th Street, Sacramento, CA95814; 7677 (414) 563-2446 (916) 4434939 World Dryer Corp., 5700 Me National Mastitis Council, 2820 Ross Laboratories, 625 Cleveland DermottDr., Berkeley, IL60163; (708) Walton Commons West, Suite 131, Avenue, Columbus, OH 43215;(6l4) 449^950 Madison, Wl 53704; (608) 224-0622 227-3333
The National Food Laboratory, Seiberling Associates, Inc., 94 Zep Manufacturing Co., 1310 Sea¬ 6363 Clark Ave., Dublin, CA 94568; North High Street, Suite 350, Dublin, board Industrial Blvd., Atlanta, GA (510) 551-4231 OH 43017-1100; (6l4) 764-5854 30318; (404) 352-1680
140 Dwy, Food oad Emiromwiitol Sanitation - MARCH 1996 lAMFES Sustaining Mambar
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1996 lAMFES ExhibHor MARCH 1996 - Dairy, Food ond Emirornwotol SooHatioo 141 THOUGHTS
FROM THE PRESIDENT
In preparation for the Executive are in expanding membership, iden¬ Board Meeting, I have been review¬ tifying critical needs of our members ing the activities of lAMFES over the and marketing our association. Un¬ last few months and years and think¬ der educational programming, we ing about the future. In February of still do not have our “Speaker’s Bu¬ 1993, Lawrence-Leiter and Company reau Resource/Directory” off the provided a report to the Executive ground or our tracking system for Board on their research which was information requests which come the basis for a Strategic Plan which through the LAMFES office. However, was subsequently developed. In No¬ we have become more involved in vember of 1993, the Executive Board co-sponsoring of regional meetings approved and implemented a long- and in the generation of “White Pa¬ By F. ANN DRAUGHON, range Strategic Plan for lAMFES. The pers," through our PDG’s. If you lAMFES President four major objectives of that strate¬ would like a more detailed copy of gic plan are: (1) A Major Effort to the LAMFES Strategic Plan, please give Expand the Membership, (2) A Major me a call or write and I will be happy Education Program Development to send it. Effort, (3) A Major Review of Our A Strategic Plan needs to be dy¬ “If we fail to Products and Our Membership Ser¬ namic. Unfortunately, we frequently vices Leading to a Product Enhance¬ get involved in “putting out fires” plan—we ment Program for Members and (4) and forget to plan. We’ve done a lot Develop a Formal and More Sophisti¬ of that in the past and yet tremen¬ plan to fail” cated Financial Plan. Have we ac¬ dous progress has been made. I look complished all these objectives? Not forward to sitting down with our by a long shot! Have we made new Executive Director and the other progress? Yes, although not at the Board Members to revisit our Strate¬ rate which we had hoped! gic Plan and discuss where we are The objectives in which we have headed next. One of the greatest made the greatest progress are in the benefits of having a Board which development of educational pro¬ changes slightly each year as officers grams (specifically through the PDG’s rotate on and off is the generation of and PAC), the handling of our fi¬ new thoughts and ideas without loss nances (primarily David Tharp, Di¬ of continuity of action. My objective rector of Finance), and review of our as President of lAMFES is to have journal handling procedures and up¬ both long-term and short-term goals grades to Dairy, Food and Environ¬ for lAMFES which will allow us to mental Sanitation and Journal of meet our mission and to be THE Food Protection (through the efforts LEADER in providing Food Protec¬ of many professional members, our tion and Sanitation information for managing editor, and other staff). the remainder of this decade and as The areas where I think we need the we move into the 21 st century. I will greatest improvem^^nt at this time keep you posted on our progress.
142 Dairy, Food and [nvironimntal Sanitation - MARCH 1996 JVfUlit' t/f
1996 Sheraton Seattle Hotel ^ Seattle, Washington & Towers V See page 190 to register today.
MARCH 1996 - Doiry, Food ond Environmonlal Sonitotio* 143 PERSPECTIVES...
From the Executive Director
stronger than the parts. Like the eas¬ the large and expansive. Scope will ily broken, a strand of wire can lift a also vary accordingly. Take for ex¬ IcKomotive when hundreds are wo¬ ample the American Medical Associa¬ ven into one cord. tion (AMA), an organization large in There are thousands of every both members, scope, and annual imaginable type of associations, all budget. The AMA covers all health formed either for a single purpose or issues, as well as a considerable num¬ with a professional binding as a com¬ ber of distantly related and non-related mon denominator. While most have a issues. Smaller associations usually clearly defined and attainable mis¬ have a more limited sphere of influ¬ sion, for others it can be ambiguous. ence relative to their membership, For lAMFES, its mission of providing annual budget, and scope. This is food safety professionals worldwide where lAMFES deviates from the By DAVID M. MERRIFIELD, with a forum to exchange informa¬ norm. Our membership is diverse lAMFES ExNUtive Director tion on protecting the food supply, is (covering academic, industry, and on the “clearly defined and attain¬ regulatory), but limited in scopie con¬ able” side. This is illustrated by the sidering its international flavor. Us¬ publication of two superior, mission- ing size and money as a yardstick, oriented journals. Dairy, Food and LAMFES is relatively small, but has “For every Environmental Sanitation and the strong influence in food safety be¬ Journal of Food Protection. cause of the high degree of credibility member we There are probably as many rea¬ among our members who operate in sons people join associations as there that arena. gain, we take are associations. Draw a horizontal Regardless of the size of the asso¬ line and label one end active or “giv¬ ciation, they all operate under an aim a step forward” ers,” and the other end passive or of increasing membership. Increased “receivers.” Toward the “giver” end membership means more income and place members who join to attain a influence which means a wider range specific goal. Toward the “receiver” of accomplishments. For LAMFES, this end place those who join mostly to means a greater realization of its mis¬ get something from their member¬ sion to ultimately benefit people Let’s talk about membership. ship. What you will end up with is a worldwide. Considering the influence Let’s talk about why people want to line that has most of its membership LAMFES has today on food safety, just be members of any asscxriation and from the middle to the “receiving” imagine what could be done if we then specifically why pieople want to end. This is what voluntary organ¬ doubled, tripled, or even quadrupled be members of lAMFES. izations call the 80/20 rule or, 80% ourmembershipinthe nextfew years. Before we talk membership, it’s do 20% of the work and 20% do 80% Look at it this way, for every new important to understand that an asso¬ of the work. 1 call it “the nature of the member we gain, we take a step for¬ ciation is usually formed by concerned beast.” lAMFES generally fits the 80/ ward in ensuring there will always be and committed people who want to 20 rule but seems to fare better than a safe food supply worldwide. What make a difference in their profession, most. Organizations with a prepon¬ this boils down to is: If you are not an job, or area of interest. They find they derance of members at either end LAMFES member, join and help us are more effective as a group, than tend to be minimally effective because realize our mission. If you are a mem¬ individuals; in terms of direction, in¬ of too much or too little leadership. ber, use your influence to get some¬ fluence, and resources. It’s the appli¬ Sizes of associations also vary one who’s not a member to join. Do cation of the principle; the whole is from the small, usually localized, to this because you believe and you care!
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MARCH 1996 - Dairy, Food ond Emironowntol SooHotm 145 Dairy, Food and Environmental Sanitation, VoL 16, No. 3, Pages 146-149 Copyright® lAMFES, 6200 Aurora Avo., Suite 200W, Dos Moines, lA 50322
A Review of the Microbiological Safety of Fresh Salads
By Alfred R. Fain, Ph.D. Technical Director of Microbiology, Silliker Laboratories of Georgia, Inc.
INTRODUaiON Table 1. Pathogenic organ! isms of concern in minimally Freshly prepared salads are highly processed produce popular food items due to the health, fitness, and diet trends of today’s con¬ Listeria monocytogenes Escherichia coli O] 57:H7 sumers. Fresh fruits, lettuce, and other Clostridium botulinum Aeromonas hydrophila salad vegetables, particulariy for com¬ Shigella spp. Bacillus cereus mercial trade, are usually pre-prep>ared Salmonella spp. Plesiomonas shigelloides (washed, trimmed, and bagged near the growing source) by food proces¬ Yersinia enterocolitica sors to provide convenient products to consumers and to reduce shipping costs (17). Thus, the processing of vegetable salads as safe to eat. There¬ (Table 1) (5, 7, 17). Three groups of fresh salads is moved farther away fore, they may not have practiced the these organisms, listerias, yersinias, from the ultimate consumer, increas¬ same food-handling precautions as and aeromonads, are psychrotrophic ing the time and distance between they would with other products. The and capable of growing at the refrig¬ processii^ and consumption and also general public usually associated eration temperatures which are increasing the potential health risks foodbome illness with meats, poul¬ widely relied upon by food proces¬ to consumers. These factors have try, seafood, and dairy products. A sors to combat microbial growth and been shown to contribute to 1973 to 1987 review of foodbome ensure quality retention. In addition, foodbome illnesses in the United illness by the Centers for Disease the high moisture content of fresh States (8). Ready-to-eat products may Control (CDC), however, reveals that salads, the lack of a terminal treat¬ be prepared in a local supermarket fmits and vegetables, as a category, ment step, and the potential of tem¬ delicatessen, centralized commissary, do represent a risk similar to that perature abuse by consumers further commercial salad-manufacturing of other products. During this time intensifies the risk of foodbome ill¬ plant, or in a local kitchen. The facili¬ period, the CDC reported that 5% of ness. ties, manufacturing procedures, pro¬ foodbome outbreaks were attributed The potential sources of patho¬ cess controls, and training of the work¬ to fruits and vegetables (not necessar¬ genic bacteria in fresh salads include ers may be as variable as the products ily fresh) (2). This rate compares with ingredients (particularly raw pro¬ themselves. This article will discuss rates for beef (9%), pork (7%), chicken duce), plant workers, and the pro¬ microbiological issues surrounding (3%), and shellfish (6%). cessing environment. In one study, fresh salads which do not contain pre¬ Today, consumers are becoming approximately 1,000 samples cover¬ servatives (mayonnaise, vinegar, etc.). cognizant of the health risks associ¬ ing 10 different types of fresh pro¬ ated with the consumption of fresh duce were examined for Listeria Fresh Salads and Issues of Concern vegetable and fruit salads and are monocytogenes (15). The oiganism Processors and consumers have aware that fresh produce may be a was isolated from cabbage, cucum¬ generally considered fresh fruit or source of pathogenic organisms ber, potatoes, and radishes. More
146 Duiiy, Food and Emiramwirtol Sonitotjofl - MARCH 1996 significant amounts of contamination Campylobacter jejuni was able to ative organism in each outbreak was were found on potatoes, and radishes survive in watermelon and papaya determined to be enterotoxigenic E. than on other positive produce. Other long enough to be a risk to the con¬ coli, a frequent cause of diarrtiea in Listeria species (Z,. innocua, L. sumer (9). developing countries, but not in the seeligeri, and L welshimeri) were In a study of fresh mushrooms in U.S. (3). In the first outbreak, 47 also isolated from cabbage, cucum¬ retail packages, Campylobacter passengers on an airline became ill bers, lettuce, mushrooms, potatoes, jejuni was isolated from 3 of 200 and the illnesses were strongly asso¬ and radishes. In a small sample of samples (1.5%), justifying concerns ciated with eating garden salad made retail head lettuce purchased in Neb¬ about this food as well (17). \ study from iceberg, romaine, and endive raska, 2 out of 43 samples (4.7%) of travelers’ diarrhea in Mexico City lettuces, and shredded carrots. In New were positive for L monocytogenes revealed that enterotoxigenic Escheri¬ Hampshire, 78 lodge guests became (24). chia coli (not 0157:H7) accounted ill after consuming tossed salad as In England, 4 of 60 samples (6.7%) for 45% of the cases. The illnesses part of a buffet dinner. The salad of prepackaged salads containing a were associated with the consump¬ contained a number of fresh produce mixture of salad vegetables were tion of salads containing raw veg¬ items including onions, carrots, zuc¬ found to contain L monocytogenes etables ('ZZ^. chini, peppers, broccoli, mushrooms, (24). L was detected and tomatoes. in 3 of 64 (4.7%) raw salads in Switzer¬ Foodborne Illness-Associated Some of the largest foodborne land (24). Risks of Fresh Salads illness outbreaks have been traced to In a survey of 60 samples of 10 Foodborne illnesses have been melons, which are common items in different prep>ackaged salads from two traced to fresh salad products and fresh salads. Three outbreaks of different supermarkets, 4 samples raw produce. An outbreak of salmonellosis in the 1950s were were found to be pKJsitive for Z. mono¬ listeriosis involving patients from caused by contaminated watermel¬ cytogenes (26). Retesting after 4 days eight Boston hospitals was associated ons (^Q)- In these cases, it was thought at 4°C (39.2°F) showed that the num¬ with the consumption of raw veg¬ that the organisms were introduced bers had approximately doubled. etables, especially celery, tomatoes, from the rind into the fruit by the L monocytogenes is of special con¬ and lettuce (16). Two large outbreaks physical act of cutting the melons. cern because it can grow at refrigera¬ of gastroenteritis were recently Laboratory experiments have con¬ tion temperatures, persists as an envi¬ caused by the consumption of fresh firmed that introduced microbes will ronmental contaminant in the pro¬ raw vegetables. Both were caused by multiply if temperatures are suitable cessing environment, and has the po¬ the consumption of lettuce contami¬ for growth. From 1989 to 1990, a tential to cause mortalities associated nated with Shigella sonnei (20). In large outbreak of salmoneUosis in 30 with outbreaks. one outbreak, the contamination may states, affecting approximately25,000 Several challenge studies have have occurred in the growing field or individuals, was attributed to Salmo¬ shown that L monocytogenes will in a warehouse, while the second nella Chester from imported canta¬ survive and grow in lettuce, aspara¬ outbreak was thought to be the result loupe (20). Once again, it was specu¬ gus, broccoli, cauliflower, and toma¬ of a contaminated worker handling lated that the microbes on the un¬ toes (4, 6, 27). Shigella sonnei will shredded lettuce (the lettuce was then washed rind came in contact with the proliferate in shredded cabbage pack¬ incubated at elevated temperatures interior after cutting. Another out¬ aged and stored under vacuum, modi¬ in a plastic bag). A1990 salmonellosis break of salmonellosis in cantaloupe, fied atmosphere, and aerobic condi¬ outbreak in the Midwest, in which caused by Salmonella poona, oc¬ tions (25). Increased microbiologi¬ 100 ijeople became ill, was attrib¬ curred in June 1991 (20). This out¬ cal monitoring of international air¬ uted to the consumption of sliced break in 15 states (185 cases) and 2 line foods in Australia and England raw tomatoes (22). Canadian provinces (56 cases) was uncovered a disturbingly high level It was suspected that an elderly associated with cantaloupe from salad of Salmonella spp. in various cold patient in a London hospital acquired bars. dishes (including fruit and vegetable listeric septicemia after consuming Melons represent known risks if salads) and in hot meals sampled be¬ contaminated lettuce (24). L mono¬ not handled properly. The Food and fore heating on aircrafts (10). An¬ cytogenes was isolated from the pa¬ Drug Administration (FDA) issued in¬ other study found that the growth of tient and from washed lettuce pre¬ structions to food retailers in July Salmonella spp. was rapid on mel¬ pared in the hospital’s kitchen. This 1991 on proper handling procedures ons and that the final populations suggests that the consumption of for melons. In an effort to determine were higher for watermelons than washed raw vegetables may pose a the incidence of contamination of cantaloupe and honeydew melons potential health threat to high-risk melons in the same growing areas (14). Salmonella spp. and Shigella hospital patients. that were implicated in 1989-1990 spp. were also found to grow in ji- Two unusual foodborne out¬ outbreak, the FDA sampled 2,220 cama, papaya, and watermelons (12). breaks occurred in Rhode Island and melons: only 24 (1.06%) were posi¬ Results of another study showed that New Hampshire in 1993- The caus¬ tive for Salmonella spp. Salmonella
MARCH 1996 - Dairy, Food and Environiiiaatal SoiHtolion 147 Chester was not isolated from any of introduced into the product, there is the potential growth of contaminat¬ the melons. Twelve different serotypes no certain and effective way of elimi¬ ing pathogens. The ancillary benefit were found in the study, but there was nating it. of this rapid movement is a fresher, not one dominate serotype (20). Faced with the above conditions, higher quality product for consum¬ More recently, reported out¬ processors of fresh produce must ers. breaks of enterohemorrhagic E. coli center their control efforts on (i) keep¬ 0157:H7 in the Pacific Northwest ing pathogens out of the facility, (ii> HACCP have been associated with cantaloupe preventing contamination of the prod¬ A hazard analysis critical control from salad bars (I). It is thought that ucts, (iii) reducing the microbial load, jjoint (HACCP) program is an interna¬ these outbreaks were probably due and (iv) reducing the growth of the tionally recognized systematic, pre¬ to cross-contamination of the canta¬ microbes. Keeping pathogens out of ventive process control program to loupe with the E. coli 0157:H7 cells the plant means purchasing raw ma¬ assure the production of safe food. A from another product, such as beef. terials only from those vendors who detailed description of the procedures There have been a number of recalls are capable of supplying clean prod¬ necessary to implement a HACCP plan recently of preprepared sandwiches ucts. This can only be determined by is beyond the scope of this article, which might have been contaminated microbial testing and experience. but a number of excellent publica¬ by the natural microflora of the pro¬ Preventing contamination begins tions are available (13, 18, 19, 21, duce used on the sandwiches. with a clean and sanitized facility that 23). is monitored by a critical pre-op re¬ Control of Microbiological view each day and is verified by peri¬ Foodbome Illness Hazards odic microbial testing of the environ¬ CONaUSIONS in Fresh Salads ment. The segregation of raw, im- Microbiological safety issues must A hazard analysis using the inci¬ washed produce from washed pro¬ be seriously considered by manufac¬ dence and outbreak data provided duce is absolutely necessary to con¬ turers, distributors, and consumers herein would clearly establish that a trol the potential for cross-contami¬ of refrigerated fresh salad products. fresh produce and salad facility repre¬ nation. Equipment, utensils, person¬ Pathogenic microoi^anisms occur on sents a potential health risk. The con¬ nel, and traffic patterns for processed the raw fruit and vegetables used in cern over this risk is increased be¬ products must be totally segregated many salads and the process does not cause of the following factors: from operations involving raw, un¬ provide a means to completely elimi¬ washed product. 1. There is no terminal step (fur¬ nate them. Some pathogens, notably Without a terminal step to elimi¬ ther cooking) in the process to L monocytogenes, are psychrotro¬ nate pathogenic oiganisms from pro¬ eliminate any pathogens. phic. Therefore, refrigeration alone duce, actions must be directed at 2. Several of the pathogens are cannot be relied on to ensure preven¬ reducing the microbial load through psychrotrophic and can grow tion of growth. Strict adherence to procedures such as washes. Washing at the refrigeration tempera¬ good manufacturing practices the raw produce with chlorinated tures used to store these prod¬ (GMPs) and sanitation is essential to water is effective in reducing the mi¬ ucts. avoid and control contamination, crobial load, as long as the proper 3. Preprepared produce and cen¬ while purchasing clean produce and amount of residual chlorine is main¬ tralized processing increase using chlorinated water washes will tained. But chlorine cannot be relied the distance and time between reduce the level of contamination. upon to eliminate all pathogens (5, initial preparation and the con¬ Implementation of a prof)er HACCP 17). sumer, which increases the risk plan will produce the safest products Controlling the growth of mi¬ of growth of pathogens. possible and reduce the risk of food¬ crobes centers around temperature 4. The wide variety of conditions bome illness due to the consumption and time. Many produce processors to which produce is exi>osed of refrigerated fresh salads. require that recording temperature during growth, harvest, distri¬ devices be included with each load of bution, and processing in¬ Refersnces produce they receive to ensure that creases the potential for mi¬ 1. Anonymous. 1993. Fourth northwest the product has not been abused dur¬ crobial contamination. Sizzler outbreak sickens at least nine. ing shipping. Food Chem. News 35:45. The primary sources of patho¬ Since several of the pathogens of 2. Bean, N. H., and P. M. Griffin. 1990. gens in a processing facility are con¬ concern in fresh salads are Foodbome disease outbreaks in the taminated raw materials received in psychrotrophic and can grow at re¬ United States, 1973-1987; pathogens, the plant and the contamination of frigeration temperatures, processors vehicles, and trends. J. Food Prot. the product during processing by need to place more emphasis on the 53:804-817. 3. Benoit, V., P. Raiche, M. G. Smith, woricers, equipment, packaging ma¬ time factor. Produce should move J. Guthrie, E. F. Donelly, E. M. Julian, terials, and environment. It must be through the system from field to con¬ R. Lee, S. DiMaio, M. Rittmann, and understood that once a pathogen is sumer as rapidly as possible to reduce B. T. Matyas. 1994. Foodbome out-
1M Daily, Food ood EmiroMiMirtal SonHotion - MARCH 1996 breaks of enterotoxigenic Escherichia 12. Escartin, E. F., A. C. Ayala, and J. S. 19. ICMSF. 1988. The hazard analysis criti¬ co//-Rhode Island and New Hamp¬ Lozano. 1989. Survival of and growth cal control point approach to control shire, 1993. Morbid. Mortal. Weekly of Salmonella and Shigella on sliced of food safety and quality, p. 22-28. Rep. 43:81, 88-89. fiesh fruit. J. Food Prot. 52(7):471- In J. H. Silliker, A. C. Baird-Parker, 4. Benang, M. E., R. E. Brackett, and L. 472. F. L. Bryan, J. H. B. Christian, T. A. R. Beuchat. 1989. Growth of Listeria 13. FDA. 1993. Food Code. Recotiunen- Roberts, and R. B. Tompkin (ed.). monocytogenes on fresh vegetables dations of the U.S. Public Health Microorganisms in foods, 4. Blackwell stored under controlled atmopshere. Service, Food and Dmg Administra¬ Scientific Publications, Oxford, En¬ J. Food Prot. 52 (10):702-705. tion. Report no. PB94-113941AS. U.S. gland. 5. Beuchat, L. R. 1992. Surface disinfec¬ Department of Conunerce, National 20. Madden, J. M. 1992. Microbial patho¬ tion of raw produce. Dairy Food and Technical Information Service, gens in fresh produce-the regulatory Environ. Sanit. 12 (l):6-9. Washington, D.C. perspective.). Food Prot. 55(10):821- 6. Beuchat, L. R. and R. E. Brackett. 14. Golden, D. A., E.J. Rhodehamel, and 823. 1991. Behavior of Listeria mono¬ D. A. Kautter. 1993. Growth of Sal¬ 21. Mortimer, S., and C. Wallace. 1994. cytogenes inoculated into raw toma¬ monella spp. in cantaloupe, water¬ HACCP. A practical approach. Chap¬ toes and processed tomato products. melon, and honeydew melons.). Food man & Hall. London. Appl. Environ. Microbiol. 57(5): Prot. 56(3);194-196. 22. National Association of Fresh Produce 1367-1371. 15. Heisick, J. E., D. E. Wagner, M. L. Processors. 1993. Handlingguidelines 7. Brackett, R. E. 1992. Shelf stability Nierman, and). T. Peeler. 1989. List¬ for fresh-cut produce. NAFPP, Alex¬ and safety of fresh produce as iitflu- eria spp. found on fresh market pro¬ andria, VA. enced by sanitation and disinfection. duce. Appl. Environ. Microbiol. 23. Pierson, M. D. and D. A. Corlett, )r. J. Food Prot. 55:808-814. 55:1925-1927. (ed ). 1992. HACCP; Principles and 8. Bryan, F. L. 1988. Risks of practices, 16. Ho, J. L, K. N. Shands, G. Freidland, applications. Van Nostrand-Reinhold, procedures and process that lead to P. Eckind, and D. W. Fraser. 1986. An New York. outbreaks of foodbome diseases. outbreak of type 4b Listeria mono¬ 24. Ryser, E. T. and E. H. Marth. 1991. J. Food Prot. 51(8):663-673. cytogenes infection involving patients Listeria, listeriosis, and food safety. 9. Castillo, A. and E. F. Escartin. 1994. Irom eight Boston hospitals. Arch. Marcel Dekker, Inc., New York. Survival of Campylobacter Jejuni in Intern. Med. 146:520-524. 25. Satchell, F. B., P. Stephenson, W. H. sUced watermelon and papaya. J. Food 17. Hurst, W. C. and G. A. Schuler. 1992. Andrews, L. Estela, andG. Allen. 1990. Prot. 57(2): 166-168. Fresh produce processing—an indus¬ The survival of Shigella sonnei in 10. D’Aoust, J. Y. 1989. Salmonella, try perspective. J. Food Prot. 55(10): shredded cabbage. ). Food Prot. 53 p. 328-417. In M.P. Doyle (ed.), Food¬ 824-827. (7):558-562, 624. bome bacterial pathogens. Marcel 18. lAMFES. 1991. Procedures to imple¬ 26. Sizmur, K. and C. W. Walker. 1988. Dekker, Inc., New York. ment the hazard analysis critical con¬ Listeria in prepacked salads. lancet i 11. Doyle, M. P., and V. V. Padhye. 1989. trol point system. Committee on Com¬ (8595): 1167. Escherichiacoli, p. 235-281./« M. P. municable Diseases Affecting Man; 27. Steinbmegge, E. G., R. B. Maxcy, and Doyle (ed.), Foodbome bacterial F. L Bryan, chairman. International M. B. Liewen. 1988. Fate of Listeria pathogens. Marcel Dekker, Inc., New Association of Milk, Fbod and Environ¬ monocytogenes on ready-to-serve let¬ York. mental Sanitarians, Des Moines, lA. tuce.). Food Prot. 51(8);596-599.
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R«ad«r Service No. 140
MARCH 1996 - Dairy, Food and Environmental Sonitotioa 149 Dairy, Food and Environmental Sanitation, VoL 16, No. 3, Pages 150-153 Copyright® lAMfES, 6200 Auraro Avt., Suite 200W, Dos Moines, lA 50322
Temperature and Food Additives Affect Growth and Survival of Escherichia coli 0157:H7 in Poultry Meat
Donald E. Conner and Gena S. Hall Department of Poultry Science and Alabama Agricultural Experiment Station, Auburn University, Alabama 36849-5416
INTRODUaiON SUMMARY Escherichia coli 0157:H7 is a highly virulent bacterium whose Escherichia coli 0157:H7 has recentiy emeiged as a transmission to humans has recently foodbome pathogen and has been isolated from a variety of been epidemiologically associated retail meats including poultry. The growth and survival of with the consumption of contami¬ several strains of E. coli 0157:H7 in chicken meat with and nated foods (7, 9, //^. This patho¬ gen is an etiological agent of hemor¬ without NaCl (6 or 8%), sodium lactate (3 or 4%), and rhagic colitis, hemolytic uremic syn¬ polyphosphate (0.25 or 0.5%) at 37, 10, 4, and -20°C was drome, and thrombotic thrombocy¬ determined. Populations reached >10* colony-forming units topenic purpura in humans Al¬ (CFU)/g at 37 and 10°C within 10 h and 12 days, respectively, though outbreaks of food-associated but did not increase at 4°C in controls. At 37°C, NaCl and E. coli 0151'331 illness have been pri¬ sodium lactate reduced growth, whereas polyphosphate had no marily associated with the consump¬ effect. At 10°C, NaCl did not permit growth, and sodium lactate tion of ground beef, this bacterium and polyphosphate produced the same trend as seen at 37°C. has been isolated from refrigerated At 4°C populations of E. coli 0157:H7 declined steadily during retail poultry (8). At least two out¬ storage in controls and in polyphosphate and NaCl treatments. breaks have been linked to poultry E. coli 0157:H7 began to grow after 5 weeks at 4°C in the (3, 10). Furthermore, it is reported that£. co//0137:H7 readily colonizes presence of sodium lactate. At 18 months of storage at -20°C, the ceca of chickens, and is shed in populations had decreased by only one log unit. Chicken meat the feces for several months follow¬ provides a good substrate for the growth of E. coli 0157:H7. ing colonization (I). These findings Sodium lactate and NaCl can enhance its survival at suggest that poultry may be a reser¬ refrigeration temperatures, and this pathogen can grow at 4°C voir and vehicle for this pathogen, with certain conditions and given sufficient time. and potential fecal contamination and/or cross contamination of poul¬ try during processing, handling, or distribution may contribute to the 'Presented at the 11*'* European Symposium on the Quality of Poultry Meat presence of E. coli 0157;H7 in poul¬ held October 4-8, 1993 in Tours, France. Previously published in Symposium Proceedings (p. 485-493). Reprinted in appropriate format with authors’ try products at the retail level. Be¬ permission. cause this bacterium has only recently
150 Doiiy, Food and Environmirtol Sooitotiofl - MARCH 1996 been identified as a foodbome patho¬ Figure 1. Growth of Escherichia coliO] 57:H7 in ground chicken breast meat (■) gen, little is known concerning its and tryptic soy broth (+) at 10°C. growth pattern in foods. Therefore, there is a need for research concern¬ ing various aspects of foodbome E. coli 0157:H7, including the be¬ havior of the bacterium in various food environments. This research was undertaken to further elucidate the growth, survival, and death char¬ acteristics of this pathogen as affected by food additives and storage tem¬ perature.
MATERIALS AND METHODS
Media Two basal media, ground chicken DAYS meat (obtained from Auburn Univer¬ sity Poultry Research Unit) and Bacto tryptic soy broth (Difco Laboratories, Figure 2. Growth and survival of Escherichia coli 0157:H7 at 10°C in ground Detroit, MI), were used. Lean breast chicken breast meat containing 0 ()/:), 6 (■) or 8% (wt/wt) (+) NaCI. meat (ca. 3% fat) was ground (Model KSM90 household mixer equipped with 4-mm die plate grinder attach¬ ment, Kitchen Aid, St. Joseph, MD, supplemented with the additives to be tested, mixed, placed (lOg per bag) into individual Whirl Pak* poly¬ ethylene bags (Nasco Whirl Pak, Fort Atkinson, WI), frozen at -20°C and irradiated 00 kGy) to eliminate indig¬ enous microflora. Samples were held at -20°C until used (<1 week). Bacto tryptic soy broth (TSB) was prepared in 100-ml amounts in 250-ml sealed Erlenmeyer flasks according to manufacturer’s instructions, with the addition of the additives to be tested DAYS prior to autoclaving.
months (chicken meat only). No agi¬ (Univ. of Georgia, Griffln, GA). In- Food additive and temperature tation was used during storage (TSB ocula were mixed into the meat- treatments medium). based media by stomaching for 1 min, Experimental treatments in¬ while broth-based media were swirled cluded media with no additional food Inoculum for 30 s. additives (controls), sodium chloride At initiation of experimentation, (NaCl) at 6 and 8% (wt/wt), sodium Sampling and analysis treatment samples were tempered to lactate (60% syrup, Wilke Interna¬ the desired storage temperature and Samples were periodically taken tional, Inc., Olathe, KS) at 3 and 4% inoculated (0.1 ml) with a composite to enumerate E. coli 0157:H7. For (vol/wt), and polyphosphate (Brifisol* suspension of Escherichia coli chicken meat treatments, two bags 4l4, BK Ladenbeig Corp., Cresskill, 0157:H7 to obtain a starting popula¬ 00 g each) were taken at each time, bfj) at 0.25 and 0.50% (wt/wt). Meat- tion of lO^to 10* colony-forming units and the entire contents were diluted, based treatments were stomached (CFU)/g in those samples to be stored inoculated onto Baao tryptic soy agar (Model 80, Tekmar, Inc., Cincinnati, at 37, 10, or 4°C, and 10** CFU/g in (Difco) using a Spiral Plater (Spiral OH) for 2 min to mix. Storage tem¬ those to be stored at -20°C. llie com¬ Biotech, Bethesda, MD) and incubated peratures and times were 37°C for posite suspension contained equal at 37°C for 24 h before counting 24 h, 10°C for 30 days, 4°C for 12 numbers of isolates 204P, 505B, and colonies (Laser Colony Counter, weeks (TSB only), and -20‘’C for 18 301C, all obtained from M. P. Doyle Model 500, Spiral Biotech). For treat-
MARCH 1996 - Doiiy, Food ond Eimrownofllal SonHotioii 151 Figure 3. Growth of Escherichia coli 0157:H7 at 10°C in ground chicken breast 0157:H7. In contrast, the inhibitory meat containing 0 (^), 3 (+) or 4% (vol/wt) (■) sodium lactate |60% syrup). effects of NaCl at 37°C were far less pronounced in chicken meat. E. coli grew in the presence of both 6 and 8% NaCl, but at a lower rate than in the control. At 24 h, populations were similar (>10® CFU/g) in all NaCl treat¬ ments chicken meat. TSB contains 0.5% NaCl; therefore, this additional NaCl may have accounted for the difference between treatments in chicken meat versus TSB. Sodium lactate did not affect the growth of E. coli 0157:H7 in TSB at 37°C. In chicken meat, growth was slightly suppressed in the presence of sodium lactate. At both concentra¬ tions, the lag phase was extended by 4 h, and maximal populations were 0.50 to 1.0 log,y CFU/g lower com¬ pared to the control. Rgure 4. Growth and survival of Escherichia coZ/Ol 57:H7 at 4°C in tryptic soy Addition of polyphosphate to TSB broth containing O(^), 3(+) or 4% (vol/wt) (■) sodium lactate (60% syrup). or chicken meat did not affea the growth of the pathogen at 37°C. Moreover, in both media at all tested temperatures, addition of ix)lyphos¬ phate did not change the response of E. coli 0157:H7 compared to con¬ trols containing no polyphosphate. Thus, it appears that polyphosphate alone at <0.5% (wt/wt) has no effect on the fate of E. coli 0157:H7 in poultry meat or TSB. No further dis¬ cussion on the results of polyphos¬ phate treatments will be provided. At 10°C, NaCl again had a pro¬ nounced effect on the growth of E. coli 0157:H7 in both chicken meat and TSB. In TSB no growth occurred during 30 days of storage, whereas limited growth (increase from 10^ to ca. 10* CFU/g) occurred from 21 to 27 days in chicken meat containing ments in TSB, duplicate samples (1 ml growth of E. coli 0157:H7. Popula¬ 5 NaCl (Fig. 2). In TSB containing 6 each) were taken at each sampling tions reached >10® CFU/g at 37°C or 8% added NaCl, the population of time to enumerate E. coli 0157:H7 (data not shown) and 10°C (Fig. 1) the pathogen decreased from 10“* to using the same procedures. within 10 h and 12 days, respectively. 10^ CFU/g during storage. No growth occurred at 4°C in media Sodium lactate did not affect the growth of E. coli 0157:H7 in TSB, RESULTS AND DISCUSSION with no additives. Effects of additives and temperature on populations of but suppressed growth in chicken The primary goal of this work E. coli 0157:H7 are provided; however, meat (Fig. 3). This food additive at was to better characterize the growth only selected data sets are offered in both concentrations increased the and survival of E. coli 0157:H7 in figures due to space limitations. length of the lag phase, decreased the raw poultry as affected by commonly At 37°C, NaCl had a pronounced overall growth rate and reduced maxi¬ used food additives and storage tem¬ effect on growth and survival in TSB. mal populations. Maximal popula¬ perature. For comparison, studies Addition of 6% NaCl increased the lag tions were 1 to 2 log,Q CFU/g lower were also done in laboratory me¬ phase to 20 h; the population was compared to the control (Fig. 3). dium (TSB). In general, similar re¬ <10’ CFU/g after 30 h. In TSB with 8% At 4° C, the chicken meat treat¬ sults were obtained in the chicken NaCl, the population decreased to <1 ments were overgrown by 5 weeks of meat and TSB. As growth substrates, CFU/g by 28 h, indicating that this storage by a psychrotrophic mold both media supported excellent treatment was bactericidal to E. coli that was evidently resistant to gamma
152 Doiry, Food oad Emiroomontol SonHotiofl - MARCH 1996 Figure 5. Survival of Eicberichia coli 0157:H7 in frozen (-20 °C) ground chicken R«fer«n
MARCH 1996 - Doiiy, Food and EnviroiMioiital Soflitatioo 153 Dairy, Food and Environmental Sanitation, Vol 16, No. 3, Pages 154-156 Copyriglit® lAMFES, 6200 Aurora An., Suite 200W, Des Moines, lA 50322
Reprinted from Reinventing Food Regulations, January 1996 OVERVIEW
the U.S. food system, especially detecting and correcting prob¬ Managing Editor’s Note: where it has set and successfully lems after they occur, rather The foUowing is a National enforced sound standards for than preventing them in the first Performance Review from the sanitation and safety and fostered place. The current system often White House focusing on U.S. accurate and informative labeling relies on prescriptive “command Food Regul^ons. After evalua¬ consumers can use to exercise and control” regulations that can choice in the marketplace. deter beneficial innovation. tion from Bill LaGrange and myself, we felt the information The Federal system of food This is especially tme of the .would be of interest and for the regulation is, however, nearly a current system of meat and poultry inspection. It relies next few issues we’U be publlsh- century old. Regulatory efforts s ing exeeq^ from this review. successful in protecting the public primarily on extensive com¬ mand and control oversight of The publication of this over the past century must be review does not signify any reassessed as new food safety and the plants that slaughter animals endmsement of this policy by other consumer concerns come and process meat and poultry lAMFES or its officers. increasingly into focus. Federal products, and does not target food regulations must be revised control and reduction of harmful continually for a number of rea¬ bacteria on raw meat and sons; so that consumers are poultry products. The result is a provided the safest possible foods system that provides inadequate INTRODUaiON and can make more informed incentives and flexibility for choices in the marketplace, so that meat and poultry plants to The American food system is food companies have the flexibility address the most significant justifiably admired around the to innovate and incentives to food safety hazards in innovative globe for its ability to provide engage in vigorous competition for ways. consumers with an abundant consumers’ dollars, and so that HACCP is designed to supply of convenient, economical, taxpayers are assured that govern¬ reduce reliance on command high quality and safe food prod¬ ment resources are used in the and control regulations and ucts. This system is built on the most effective and efficient manner increase reliance on science- enterprise and innovative capaci¬ possible. based preventative measures ties of those who produce and Today’s food safety and and performance standards to market food in the United States, consumer challenges demonstrate improve food safety. Under a and it is driven by the high ex|>ec- that current Federal regulations are HACCP system, each company tations of American consumers for in need of reform. Foodbome must meet the same, rigorous the foods they purchase for their illness caused by harmful bacteria safety standards, yet each has families. and other pathogenic microorgan¬ the flexibility to devise and Protecting the safety and isms in meat, fKiultry, seafood, adopt food safety plans uniquely integrity of the food supply is one dairy products, and a host of other suited to its circumstances. As of the oldest functions of govern¬ foods is a significant public health the common conceptual frame¬ ment, and it is one of the core problem in the United States. work for the future of U.S. food functions the American people Estimates range from 6 million to safety programs, a primary expect their government to 33 million foodbome illnesses per strength of HACCP is that its perform. The Federal government’s year. The present system of food principles can be applied to oversight of food safety, whole¬ regulation has not adequately many food categories and can be someness and labeling has contrib¬ addressed this problem in large tailored to the needs of indi¬ uted significantly to the success of part because it depends heavily on vidual food manufacturing and
154 Dairy, Food nod Environnwotal Sanitation - MARCH 1996 processing plants, thereby provid¬ • Pathogens (bacteria, viruses, these efforts, FDA ensures that ing flexibility while also improving parasites) animal drugs and medicated feeds food safety. • Chemical contaminants are safe and effective and that food In addition to improving the (pesticides, natural toxins, from treated animals is safe to eat. safety of the domestic food supply, heavy metals, animal drug HACCP will be a valuable tool in and antibiotic residues) Food Safety and Inspection advancing the progress of food • Loss of wholesomeness Service Background safety internationally and a critical (molds, decomposition) element in expanding U.S. food FSIS is a consumer protection agency of the U.S. Department of trade. Many other countries, • Mislabeling (false nutrition information or other mis¬ Agriculture that regulates meat and including the 15 member countries leading statements) poultry products, primarily by of the European Union, Canada, means of inspection activities at Australia, New Zealand, and • Economic deception the facilities producing those Norway, are also committing to (violation of standards, foods, to ensure they are safe, HACCP-based food safety pro¬ counterfeit foods) wholesome, and accurately la¬ grams. • Safety of food and color beled. FDA and FSIS are also review¬ additives FSIS-regulated meat and ing and will revise their existing In addition, FDA is responsible poultry products account for close regulations to eliminate unneces¬ for setting standards for safe and to a third of consumer sp>ending for sary burdens and requirements. sanitary production of food, food, with an annual retail value of Regulations being reviewed and resolving issues involving imp>orted about $210 billion. FSIS regulated foods, and advising state and local revised include regulations directly products include raw beef, pork, governments on safety and sanita¬ affecting food safety and food lamb, chicken, and turkey, as well tion standards for supermarkets, labeling, and regulations regarding as about 250,000 different pro¬ restaurants, and other retail food certain animal drug and feed cessed meat and poultry products, establishments. FDA carries out its applications that also may affect food mission with about 2,700 including hams, sausage, soups, the food supply. employees, 900 at headquarters stews, pizzas, and frozen dinners and 1,800 people at 160 other sites (any product that contains 2% or Food and Drug Administration around the U.S. more cooked poultry or 3% or Background In most instances, FDA regula¬ more raw meat). Consumers tions permit foods to be marketed purchase these products under FDA has had a mandate to without prior approval by the 500,000 different USDA-approved protect Americans from unsafe agency. FDA enforces its regula¬ labels. foods and drugs since 1906. FDA is tions primarily through inspections Under the Federal Meat charged with ensuring foods are of food processing facilities, Inspection Act and the Poultry safe, wholesome, and properly examination of imports, collection Products Inspection Act, FSIS labeled, that drugs, vaccines, and and testing of food products on the inspects all meat and poultry sold medical devices are safe and market, and imposition of enforce¬ in interstate and foreign com¬ effective, and that cosmetics are ment measures as required to merce, including imported prod¬ safe. FDA also protects consumers protect consumers. ucts. About 7,400 Federal inspec¬ from economic fraud and promotes FDA also regulates animal tors carry out insjjection laws in sound nutrition. drugs, medicated feeds, and animal some 6,200 plants. FDA oversees a vast food food additives, all of which may Inspectors check animals industry that includes about 46,000 affect the human food supply. FDA before and after slaughter, visually U.S. food processors and ware¬ protects the public health from examining over 6 billion poultry houses, and comprises a significant harmful veterinary products in carcasses and 125 million livestock segment of the nation’s economy. several ways. FDA reviews new carcasses each year. They prevent FDA regulated products account animal drug applications, investiga¬ diseased animals from entering the for about two-thirds of consumer tional new animal drug applica¬ food supply and examine carcasses spending on food, with an annual tions, abbreviated new animal drug for visible defects that can affect retail value of $430 billion. Every applications, medicated feed safety and quality. FSIS also in¬ year, U.S. food processors spend applications, and food additive spects products during processing, $1.4 billion on research and petitions. FDA also regulates handling, and packaging to ensure development and introduce 15,000 marketed products through review that they are safe and truthfully new products. The following is just of drug experience reports and labeled. a partial list of matters of concern compliance programs. Finally, FDA Unfortimately, these activities to the public that are addressed by assesses the environmental impact have been inadequate to prevent FDA’s food-related regulations: of product approvals. Through illnesses attributable to pathogenic
MARCH 1996 - Doiry, Food ond Enwonmoatol Sonitotioa 155 microorganisms found in and on interest. Matters on which the International standards— meat and poultry. The best avail¬ agencies have coordinated closely FSIS and FDA coordinate able data indicate that foodbome include: efforts to achieve consis¬ microbial pathogens such as • HACCP-FDA and FSIS are tency between national regulatory policies and Salmonella, E. coll 0157:H7, working cooperatively to Campylobacter, and Listeria international standards and develop a consistent HACCP monocytogenes contaminating guidelines through the based approach to improve meat and poultry products are establishment of objective, the safety of seafood, meat associated with as many as 5 science-based, internation¬ and poultry products, and million cases of illness and more ally recognized health and other foods. than 4,000 deaths annually. There safety food standards. are many factors contributing to • Food safety science and Animal production-FDA such illnesses, however it is clear data—The agencies work to and FSIS work together in that there are also many technolo¬ coordinate and to imple¬ resolving animal health gies and procedures available for ment a variety of food safety issues that impact on food keeping raw meat and poultry research and data gathering safety. FSIS routinely products from being contaminated programs and to resolve samples animal tissues for with pathogenic bacteria during microbiological scientific chemical adulterants; processing, and for minimizing the issues that affect food safety findings are provided to growth of bacteria that nonetheless through the interagency FDA because they may may be present. The current National Advisory Commit¬ indicate illegal or improp>er use of dmgs and antibiotics system of meat and jxmltry inspec¬ tee on Microbiological in food producing animals tion must be reformed to provide Criteria for Foods. Most and other matters within more incentive and flexibility for recently, the agencies have FDA’s jurisdiction. the use of these technologies and jointly contracted with the procedures. Centers for Disease Control Egg products—FDA and FSIS is pursuing a broad and and Prevention to conduct FSIS share authority and long-term science-based strategy to in depth surveys in associa¬ responsibility for overseeing improve the safety of meat and tion with state health the safety of egg products. poultry products and to better departments in five loca¬ Labeling-FDA and FSIS protect Americans from foodbome tions around the country to work together to make their pathogens. FSIS has adopted a better determine the regulations governing the farm-to-table approach that in¬ incidence and causes of labeling of food products as cludes steps to improve the safety foodbome diseases. consistent as possible. of meat and poultry at each stage in • Transportation and Under the Nutrition Label¬ food production, processing, distribution of foods-FSlS ing and Education Act of distribution, and marketing. For and FDA are working 1990, FDA issued regula¬ tions (fully effective in example, safe handling labels are together to develop basic August of 1994) requiring now required on all raw products, standards for maintaining manufacturers to provide informing consumers of the crucial food safety during the complete nutrition informa¬ role proper handling and cooking transportation and distribu¬ tion in an easy-to-use format play in preventing foodbome tion of meat and poultry illness. that enables consumers to products and other foods. choose foods that contri¬ • Retail stores and restau¬ bute to a healthy diet. FSIS Federal Cooperation in Food rants—FSIS has worked issued nearly identical Safety closely with FDA to provide regulations for nutrition FDA and FSIS routinely work guidance and assistance to labeling of meat and poul¬ together to coordinate food local and State authorities try, resulting in a compre¬ regulatory policy and ensure the that have responsibility for hensive, uniform approach most efficient use of Federal the regulation of retail to nutrition labeling appli¬ resources in areas of mutual stores and restaurants. cable to all foods.
156 Dairy, FooJ arid EmiroMiwntol Sanitation - MARCH 1996 Dairy, Food and Environmental Sanitation, VoL 16, No. 3, Pages 157-158 Copyright® lAMFES, 6200 Aurora Ave., Suite 200W, Dos Moines, lA 50322
J. R. Botta, VCH Publishers, Inc. New York, New Yoric
valuating freshness quality of any food is physical methods, and sensory methods between them. complex because “freshness” and “quality” are Unfortunately, there is no chapter dealing with micro¬ concepts rather than absolutes. “Beauty is in bial methods of evaluating seafood freshness. the eye of the beholder.” The problem of The Introduction does an excellent job of discuss¬ evaluating freshness quality is more acute for the ing the “concepts” of freshness and quality as applied to seafood technologist than it is for the dairy technologist seafood. The emphasis of the entire book is on the raw because of the enormous diversity of biological material material destined for immediate consumption and less that makes up the class of foodstuff called seafood. on suitability of the raw material for processed prod¬ About fifty taxonomic orders, including many thou¬ ucts. This will be a disappointment to some readers. sands of distinct species, comprise the vertebrate fish. The chapter on chemical methods nicely covers the Seafoods also include other taxonomically diverse Phyla variety of methods that have been used to evaluate such as the invertebrate Echinoderms, MoUusca, and seafoods and critically evaluates their limitations and Arthropoda. Moreover, aquatic animals are ectotherms shortcomings. that inhabit a wide range of ecological niches ranging On page 10 the author states “Unlike freshness from tropical to cold water temperatures, high pres¬ quality grading (Chapter 4) or some types of attribute sures in the deep ocean to low pressures in coastal assessment (Chapter 5), chemical methods of evaluating waters and cyclical patterns of oxygen availability in freshness quality indirectly measure the level of the tidal oi^anisms. Thus it is no surprise that there is no sensory attribute.” While there is an element of truth in standardized method to evaluate seafood quality. This is the statement it avoids the fact that some important an arguable subject in academic and industrial circles. quality attributes of seafood, notably safety indices, are This book does an excellent job of compiling and not related to sensory indices. On page 29 the author discussing some of the different approaches that have states “The usefulness of any specific chemical method been used to evaluate seafood quality. The author has a of evaluating seafood freshness quality depends on both distinguished career dedicated to the subject of the the species being evaluated and the manner in which book. The outline includes introductory and concluding that species has been stored.” True, but the same chapters which have chapters on chemical methods. limitation applies even more so to the sensory methods.
For copies of “Evahiation of Seafood Freshness Quality”: Mail requests to: VCH Publishers, Inc., 220 East 23rd St., New York, NY 10010-4606; phone (212) 683-8333 • fox (212) 481-0897. I
MARCH 1996 - Doiry, Food ood Envirommiital Somtotiou 157 I have had the experience of spending months training ment of Fisheries and Oceans, Inspection Branch, St. a sensory panel to evaluate freshness quality of one John’s, NF. Physical methods discussed include meth¬ specie of California rockfish (Sebastes). The sensory ods of texture evaluation, abridged devices to simulate panel was thrown into chaos and were unable to the “finger test,” imaging techniques to measure distinguish the freshness during the first 4-5 days of ice uniformity, size, shape and color as well as devises to storage when presented with a closely related specie of measure the dielectric properties of the skin and California rocl^h. This is disconcerting given there are muscle. More than half of the book is dedicated to about 50 specie of Sebastes all mariceted under the sensory evaluation (Chapters 4 and 5). same name. On the other hand, using nucleotide Chapter 4 deals with “Freshness Quality Grading” degradation as an indice of freshness gave consistent results regardless of the Sebastes specie. In addition to a and Chapter 5 is on “Attribute Assessment.” These more balanced perspective on chemical methods, it chapters thoroughly cover the basics of sensory evalua¬ would have been helpful if this chapter more thor¬ tion with examples given to the application of sensory oughly illustrated and pointed to specific examples of science to seafoods. More than half of the text is where chemical indices do and do no reflect sensory dedicated to chapters 4 and 5. The book also includes a attributes of fishery products. useful Glossary on pages 147-155 and a list of 352 Chapter 3 is an excellent summary of physical references and a subject index. Overall, the book will methods to evaluate freshness with an emphasis on a be an excellent resource for individuals interested in number of devices developed at the Canadian Depart¬ quality evaluations of seafoods.
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IM Dwy, Foerf and EmiroMwitQl Sonnotioi - MARCH 1996 Affiliate Council of lAMFES Operating Guidelines
Adopted by Vote of Affiliate Council, July 30, 1995 Approved by the lAMFES Board, November 22, 1995
serving as Affiliate Council Secretary the first year and The “Operating Guidelines” of the automatically succeeding to Affiliate Council Chair¬ Affiliate Council of lAMFES have been revised to person the second year. The officers may be a eleaed at add two duties of the past Council Chair¬ the Annual Meeting of the Affiliate Council or by mail person. They are: 1) Chair of the Nominating ballot as described. Committee, and 2) Appoint Chairs of the lAMFES Awards Committee. In addition, the 2. Duties of the Officers of the Affiliate Council; Executive Board recommended removing some The Chairperson shall: redundancy in the language of the Operating 1) Preside at all meetings of the Council; Guidelines. We can improve the way in which 2) Serve as a voting member of the LAMFES we operate by implicating these guidelines in Executive Board; conjunction with the constitution and by-laws. 3) Appoint all Council committees unless otherwise directed by vote of the Council; l. Name: 4) Perform other duties as usually fall upon the The name of this group shall be the AfiUiate Council presiding officer, (the “Council”) of the International Association of Milk, 5) Report annually on the activities of the Food and Environmental Sanitarians, Inc. (lAMFES) LAMFES Affiliate CouncU to the LAMFES members during the Annual Business Meeting of lAMFES and shall n. Purpose: provide regular communications through the year to The puri>ose of the Affiliate Council is to advise the the Affiliate Delegates regarding activities of the Board; Executive Board of the lAMFES with respect to the 6) As Past Chairperson, Chair the Affiliate Mission of the LAMFES, to recommend programs or Council Nominating Committee (see Section V): activities to the LAMFES Executive Board that enhance 7) As Past Chairperson, appoint the chairpersons the goals of the Association and to advise in the devel¬ for the Association’s awards, including the Sanitarian’s opment of the Annual Meeting Educational Program. Award, the Educators Award, the Citation Award, the Harold Bamum Industry Award, the Honorary Life m. Organization: Membership and the Black Pearl Award. A. Membership: The Affiliate Council shall consist of a designated elected or appointed member from each The Secretary shall: affiliate in good standing in their affiliate and in LAMFES 1) Keep an accurate record of the proceedings and the Immediate Past President of lAMFES. The and activities of the Council; Executive Director of LAMFES shall serve as a liaison to 2) Assume duties of the Council Chairperson in the Affiliate Council from the lAMFES staff. the absence of the Chairperson; No individual shall receive compensation above 3) Keep an up-do-date current record of autho¬ expenses paid by their affiliate for his/her volunteer rized representatives to the Council; services as a member of the Affiliate Council. 4) Serve as an ex-officio, non-voting member of B. Officers of the Affiliate Council. the lAMFES Executive Board, without travel support 1. The members shall elect from amongst them¬ unless voted on by the Executive Board and selves, a Chairperson and Secretary. The Secretary of the 5) Be responsible for submitting current Council Affiliate Council shall be elected for a two year term Operating Guidelines to the lAMFES.
MARCH 1996 - Dairy, Food ood Enwomoirtai SooModoa 150 3. Election of Officers. The Affiliate Council Chair¬ C. Special Meetings: Other meetings of the Affiliate person will appoint a Nominating Committee (See Council may be called by a petition signed by no less Section V). The committee will: than one-half of the delegates to the last meeting of the a. Request in writing that each Affiliate submit a Affiliate Council. nomination for Council Secretary. D. Voting: Each delegate shall represent only one b. Screen nominated candidates and determine affiliate, where appropriate. Voting by facsimile or their willingness to serve. other electronic means, shall be considered as the same c. Select two candidates for the position of as by mail. Council Secretary. V. Committees: 2. Election Process: A. There shall be a Nominating Committee of six a. Affiliate delegates shall vote by ballot provided members representing the broad representation of by the Nomination Committee 60 days prior to the Affiliate Council members. The Nominating Committee Annual Meeting of lAMFES or by direct election at the Chairperson shall be the immediate past Affiliate beginning of the Affiliate Council meeting CouncU Chairperson. The Nominating Committee shall b. The newly elected Affiliate Council Secretary be appointed by the Affiliate CouncU Chairperson will be introduced at the Annual Meeting of the Affiliate foUowing the Annual Meeting. Committee members Council held in conjunction with the Annual Meeting of may serve more than one (1) year, but not more than lAMFES and will take office at the same time as the new three (3) consecutive years. The Committee shaU solicit lAMFES officers. from each Affiliate delegate names to be placed in C. Operations: The Affiliate Council parliamentary nomination for Secretary and shaU rep>ort to the Affiliate procedures shall be governed by the Operational CouncU delegate the slate 60 days prior to the Annual Guidelines, adopted by majority vote of Affiliate Repre¬ Meeting. Nominations may also be made from the floor. sentatives representing all of the member affiliates and VI. Amendment of Operating Guidelines: approved by the lAMFES Executive Board. A copy of the current Affiliate Council Operational Guidelines shall be These operating guidelines may be amended by a filed with the lAMFES Executive Director by the majority of the delegates present and voting the LAMFES Council Secretary. Affiliate CouncU Annual Meeting or by baUot as de¬ scribed in IV B. IV. Meetir^: A. Frequency and Purpose: The Affiliate Council AFFILIATE ASSOCIATIONS shall meet at the time of the lAMFES Annual Meeting. The Affiliate Council may meet at other times as A. lAMFES members residing in the same geographi¬ necessary to conduct the business of the Affiliate cal area, and, also functioning organizations of milk, Council. The time and place shall be determined by the food and/or environmental sanitarians or any closely Chairperson. related groups whose objectives are consistent with those of LAMFES, may apply to the Executive Commit¬ B. Quorum: A quorum shall consist of a majority of delegate members present and voting. Affiliate Council tee of lAMFES for a Charter as an Affiliate Association. business may be conducted by majority vote of the members present and voting at any meeting or by a B. Each Affiliate Association shall have one del¬ recorded majority vote taken via mail, e-mail, tele¬ egate, appointed or elected by the affiliate on the phone, or facsimile ballot. Officers shall retain their Affiliate CouncU. The delegate must be a current voice and vote. member of LAMFES and their local affiliate.
— ATTENTION AUTHORS —i
The Editors are seeking articles of general interest and applied research with an emphasis on food safety for publication in Daily, Food aad Eaviroaiiieiital Sanitation Submit your articles to: EDITOR, Dairy, Food and Environmental Sanitation, c/o lAMFES, Inc., 6200 Aurora Ave., Suite 200W, Des Moines, Iowa 50322-2863
Please submit three copies of manuscripts along with a fourth copy on 3 1/2” computer disk.
160 Dairy, Faod oai Eaviroanaiitol SanitolHw - MARCH 1996 AffilioteNews
I Korea and Hawaii. In 1963, Joe nominations has resulted in the earned his Bachelor of Science ! following lAMFES awards: Ken degree at UW-Platteville with a I Kirby, Honorary Life Member, major in Agricultural Education and I 1994; Everett J. Johnson, Sanitarian a minor in Biological Science. i Award, 1995; Shogren Citation His professional career began Award for best Annual Meeting, as a Dairy Plant Field Representa¬ 1994; Shogren Citation Award for tive with Sealtest Foods, Milwaukee the best Educational Programs, from 1963 to 1972. In 1972, Joe i 1995; and the Shogren Award, began his career with DATCP as a ! 1995. Joe has also taken on a Food Inspector. He became a number of editorial responsibilities ! Registered Sanitarian in 1973. In on the WAMFS Newsletter. I March of 1977 he was promoted to As a member of lAMFES, Joe’s Randy Daggs, (right) Secretary of j Agricultural Supervisor, and, after ' efforts have been no less spectacu¬ WAMFS presents Joe Dtsch (left) with I several additional promotions, has lar. He served on the Planning the Sanitarian of the Year Award served in his present capacity as Committee for the lAMFES Annual Food Safety Sup>ervisor since 1992. I Meetings in Milwaukee in 1972 (as [ In 1993, Joe was honored by . a member of the Fieldman’s Assn.) [ DATCP with an Exceptional I and in 1990 in Arlington Heights, Joe Disch, Receives 1995 Performance Award. I IL. Joe has served as the WAMFS WAMFS Sanitarian of the Joe has been a member of I WAMFS and lAMFES since 1977. He affiliate delegate to lAMFES since Year, Award served on the WAMFS Executive I 1990. Last year he served as Secre¬ tary to the lAMFES Affiliate Council oseph J. Disch was honored as I Board from 1988 to 1993 and J I and this year assumes the responsi¬ WAMFS 1995 Sanitarian of the : presided as WAMFS President in bilities of Chairman of the Affiliate Year at the annual Dairy, Food and 1992. In 1993, due mostly to his I Council. Environmental Flealth Symposium I own efforts and initiative, Joe Joe’s leadership and sense of in Appleton on September 28th. Joe compiled a chronological history of was honored for his long standing WAMFS from its inception in 1943. community are reflected in his 15 contributions in dairy & food His hard work and perseverance for consecutive years as a Deacon and sanitation and public health. He is I WAMFS 50th Anniversary celebra- Board member for Windsor United currently a Food Safety Supervisor j tion paid off handsomely-our I Church in DeForest, where he and for the Bureau of Food Safety, WI j affiliate was recognized by LAMFES his wife Katherine currently reside. Dept, of Agriculture, Trade and j with the Shogren Citation Award Always highly regarded and Consumer Protection (DATCP). I for hosting the best affiliate annual respected by his peers, Joe’s Joe, a native of New Glams, j meeting. selection as Sanitarian of the Year grew up on the family dairy farm I Over the past few years, Joe was warmly received by those that had been handed down has taken on the time consuming present at the award ceremony. through four generations. After and thankless task of promoting Congratulations Joe, on a well- high school Joe served in the U.S. WAMFS and individual members, deserved honor. Army from 1953-56, including j for LAMFES recognition. His dili- j Reprinted from the WAMFS tours as a Combat Engineer in both : gence in submitting detailed I Newsletter, Vol. 7, No. 2.
MARCH 1996 - Doiiy, Food and Environmental Sonitotion 161 NewMembers
Jean Hanson Reda DorleiM Reuse Arizona Department of Ag State Alcorn Co. Health Dept., Corinth Ag Lab, Phoenix MISSOURI ^ Jacquelyn Olsmi William R. Cary McLane Foods, Phoenix W. R. Cary Engineering Springfidkl BELGIUM John Oifford A. Moriiieu Puritan/ChuitfiiU Chemical Co. BCMFF., Brussels Andrew K. Benson Kagle ' ^ ^ r University of Nebraska, Lincoln ILLINOIS Charlene Wolf-Hall Victorio Carrillo Lynda L Fucfua University of Nebraska, Lincoln Nutrilite Products, Lakeview The HVR C<»npany, Wheeling
Michael Harris NEW JERSEY INDIANA Puritan/Churchill Chemical Co. Kuen Ho Lee Alameda Dowd Eaton T. J. Upton, Co., Englewood Cl Universal Flavors, Indianapolis
Joe Joshi Tim Pettitt Mark H. Hellinger Baskin-Robbins National Lab Nabisco Biscuit Co., E. Hi Burbank Qffi Corpocttioiifl^i^Wayne
Bob Vanderbilt M & M/Mars, Hackettstowi Jerry Erdmann Hanna Hobrzanska Iowa State University, Ames St. Joseph’s Health Centre London, Ontario Michael Magner ftice Chopper Supermarkets Mark Yoshimasu Galvano Giacoho ’ University of Manitoba Istituto Di ScienzeTecnologie Delle Winnipeg, Manitoba Produzioni Animali, CafiA NGRTH CAROLINA KANSAS Shohrior Vojdani Puritan/Churchill Chemical Co. Deanna D. Retzlaff ^ Patrick Harewood CSaik^ Kansas State University, Manokttan GEM Biomedical Inc., Hamden NORTH DAKOTA R.i Don Skarphol Polly Wilkey Goff R. D. O. Specialty Foods, Fargo Icela Tejeina de Palma FMC Corporation, Rocklai^'^sV- Expert Lab, Inc., Miami MICHIGAN bB Joseph Neil Watson Julia Byard Puritan/ChurchiU Chemical Co. Dur Efaw Ross Prod. Division/Abbott Labs Oviedo Meijer Inc., E. Lansing Columbus
162 Doiry, Food and Enviroimentol Sonitalion - MARCH 1996 Joseph D. Eifert TAIWAN Nestle USA, Inc., Dublin Jeng-huh Yang Erik Opsahl Korrick M. McKinney National Taiwan University, Taipei Puritan/ChurchiU Chemical Co. Borden Inc., Columbus Seattle TENNESSEE Terry Ryan Jolui B. BimAi Steams & Lehman, Mansfield Puritan, East Ri(^ Robert Bagley Qcjr at Racine-Health Department Jeffery S. Zornow TEXAS Racine Sanitary Couplers, Inc., Springboro Bradley A. Stowick Silliker Laboratories, Houston H. Stephen ^odus PINNSYLVANIA Qty of Milwaukee Health Depart¬ Alex Y. Teo Steve Yotmg ment, Milwaukee The Pennsylvania State University Professional Service Industries University Park Arlington Wolter P. Heff, Jr. Morning Glory Dairy, DePere SOUTH CAROLINA UTAH Cheryl L Ramey Mmiree DoviobMi " C. F. Sauer, Mauldin WDO, Salt Lake City Dea^oods Vegetable Co. Gren Bay John D. Rc^nson, Jr. Qiristopher K. Levsen Puritan/ChurchiU Chemical Co. Puritan/ChurchiU Chemical Co. Henry Schmitt Lexington Salt Lake City Tetra Pak, Pleasant Prairie
Trevor Hopkins Jon Bain V Applied Research Institute Copesan Services, Inc. Newtown, CT 06470 Brookfield, WI 53005
MARCH 1996 - Daily, Food and EnviroMiNtal Sonitotioa 163 NewMembers
ARIZONA GEORGIA 4 MISSISSIPPI Jean Hanson Jennifer L. Flanagan Redo Darlene Reuss Arizona Department of Ag State Puritan/Oiurchill Chemical Co Alcorn Co. Health Dept., Corinth Ag Lab, Phoenix Atlanta ^ ' MISSOURI Jacquelyn Msen Donna Mae Gar^n ^ University of Geofgik, ^hens William R. Cary McLane Foods, Phoenix W. R. Cary En^neering lnc.j Springfield BEU IDAHO ^_ John tMfford A. Mathieu NEBRASKA Puritan/ChurchiU Chemical Co. BCMFE, Brussels Andrew K. Benson Kagle University of Nebraska, Lincoln j| CALIFORNIA ILLINOIS Victorio Carrillo ^ Charlene Wolf-Hall Lynda L Fuqua Nutrilite Products, Lakeview University of Nebraska, Lincoln The HVR Ccxnpany, Wheeling
Michael Harris NEW JERSEY INDIANA Puritan/Churchill Chemical C' Kuen Ho Lee Alameda David Eaton T. J. Upton, Co., Englewood ClifCi Universal Flavors, Indianapolis Joe Joshi Tim Pettitt ? ’Mark H. Hellinger Baskin-Robbins National Lab Nabisco Biscuit Co., E. Hanover Burbank CME Corporation, Fort Wayne **> Bob Vanderbilt IOWA CANADA M & M/Mars, Hackettstown Jerry Erdmann Hanna Hobrzanska Iowa State University, Ames St. Joseph’s Health Centre NEW YORK London, Ontario Michael Magner ITALY Price Chopper Supermarkets Mark Yoshimasu Galvano Giacoho Schenectady University of Manitoba Istituto Di Scienze Tecnologie Delle Winnipeg, Manitoba Produzioni Animali, Catania NORTH CAROLINA KANSAS Shahriar Vojdani CONNECTICUT Puritan/Churchill Chemical Co. Deanna D. Retzlaff Patrick Harewood Charlotte GEM Biomedical Inc., Hamden Kansas State University, Manhattan NORTH DAKOTA MAINE FLORIDA Don Skarphol Polly Wilkey Goff R. D. O. Specialty Foods, Fargo Icela Tejeina de Palma EMC Corporation, Rockland Expert Lab, Inc., Miami OHIO MICHIGAN Joseph Neil Watson Julia Byard Puritan/Churchill Chemical Co. Dur Efaw Ross Prod. Division/Abbott Labs Oviedo Meijer Inc., E. Lansing Columbus
162 Doiiy, Food and Environmental SonHolion - MARCH 1996 Joseph D. Eifert TAIWAN WASHINGTON Nestle USA, Inc., Dublin Jeng-huh Yang Erik Opsahl Karrick M. McKinney National Taiwan University, Taipei Puritan/Churchill Chemical Co. Borden Inc., Columbus Seattle TENNESSEE Terry Ryan John B. Bush WISCONSIN Steams & Lehman, Mansfield Puritan, East Ridge Robert Bagley City of Racine-Uealth Department Jeffery S. Zornow TEXAS Racine Sanitary Couplers, Inc., Springboro Bradley A. Stowick Silliker Laboratories, Houston H. Stephen Gradue PENNSYLVANIA City of Milwaukee Health Depart¬ Alex Y. Teo Steve Young ment, Milwaukee The Pennsylvania State University Professional Service Industries University Park Arlington Walter P. HeB, Jr. Morning Glory Dairy, DePcre SOUTH CAROLINA UTAH Bill Rieken Cheryl L. Ramey Monroe Davidson Dean Foods Vegetable Co. C. F. Sauer, Mauldin WDCI, Salt Lake City Green Bay John D. Robinson, Jr. Christopher K. Larsen Puritan/Churchill Chemical Co. Puritan/Churchill Chemical Co, Henry Schmitt Lexington Salt Lake City Tetra Pak, Pleasant Prairie
New lAMFES Sustaining Members
Trevor Hopkins Jon Bain Applied Research Institute Copesan Services, Inc. Newtown, CT 06470 Brookfield, WI 53005
MARCH 1996 - Dairy, Food ond Environimnlal Sonitatioa 163 UpDates
Donald W. Quass and Barry Homler’s broad food industry abstracts, and lectures. Hofmann experience includes new product has served as Adjunct Assistant E. Homier Named Co- development, technical service, Professor at The Ohio State Univer¬ Dlrectors ol EPRI Food and customer support. He holds sity College of Pharmacy and Technology Comer M.S. and Ph.D degrees in Food College of Medicine. Hofmann Technology from Purdue University holds a Bachelor of Science in The Electric Power Research and a B.S. in Food Science from Pharmacy, a Masters of Science in Institute (EPRI), the R&D arm Cornell University. Pharmacology, and a Doctorate in of the electric power industry, Quass and Homier will manage Pharmacology. announces the ap|x>intment of partnerships with electric utilities, Prior to joining ARC, David Donald W. Quass, Ph.D. and Barry research institutions and universi¬ Trout worked as an international E. Homier, Ph.D. as co-directors of ties to develop and implement the Pharmaceutical Marketing Consult¬ its new Food Technology Center food electrotechnologies. ant to Storz Ophthalmics in St. (FTQ. The Center, with offices in EPRI, founded in 1972 and Louis, Missouri. He was also Minnesota and Ohio, was formed headquartered in Palo Alto, Califor¬ Product Manager, Analgesic by EPRI in May 1995 to advance nia manages technology research Products and Marketing Manager, food processing electrotech¬ and development programs for the Managed Care Segments for nologies, improve productivity and electric utility industry to improve Genderm Corporation in Lincoln¬ product quality, and meet environ¬ electricity production, distribution shire, Illinois. Trout also served as mental challenges. and use. Some 700 utilities are Product Manager at Schwarz Quass, 55, assumed director¬ members of the Institute. Pharma in Mequon, Wisconsin. ship of the FTC Research and Development branch on November 1,1995. Located at the University of HolmannandTToulJoln Elsag Bailey Process Minnesota’s St. Paul Campus, this Alllllaled Research Aulomatlon N.V. branch will manage technology development that focuses on Cenlers, Inc. Announces Completton ot bridging the gap between labora¬ Affiliated Research Center, Inc., llie Acquisition ol tho tory development and commercial a company that conducts Hartmann & Braun Group plant application. research on investigational medica¬ A former director of R&D for tions, is pleased to announce that ol Companies Grande Cheese Co., Quass has also Lorenz Martin Hofmann, Ph.D. and Elsag Bailey Process Automation directed major production startups David H. Trout have joined the N.V. (NYSEiEBY) announced in the dairy, soy, and meat indus¬ company. Hofmann has been that it completed the acquisition of tries. He received his Ph.D. in appointed Vice President, Business the Hartmann & Braun Group of Muscle Chemistry and Physiology Development of Urology Research, Companies on January 2, 1996. The from the University of Wisconsin. and Trout has been appointed acquisition has been fuianced He also holds a B.A. in Chemistry Senior Account and Maiiceting through a $207 Million offering of from St. Olaf College, Northlleld, Manager. 5.5% Convertible Trust Originated Minn. Prior to Hofmann’s approint- Preferred Securities (TOPrS”“) made Homier, 57, began his work as ment to Vice President of Opera¬ through Merrill Lynch and a Director of the FTC Outreach and tions, he served as Associate placement with majority share¬ Implementation branch on October Director, Clinical Research for holder Finmeccanica of $80 Million 23,1995. This branch, which of TOPrS and $120 Million of the focuses on the deployment of new Schwarz Pharma Kremers Urban company’s common shares and the and existing technologies, is Co. in Mequon, Wisconsin. With 20 balance was funded through a new located at the Edison Industrial years experience, he has served in a Systems Center in Toledo, Ohio. variety of capacities in the pharma¬ credit agreement arranged by Bank Most recently director of business ceutical industry. He has extensive of America and Merrill Lynch, development at The NutraSweet experience in Phase I-IV drug which also replaces Bank of Company, Homier played a key role development, and is accredited America’s current credit arrange¬ in the evolution of that product. with numerous publications. ments with the company.
164 Douy, Food and Environmontol SonAotioo - MARCH 1996 “We are pleased to have U.S. Dairy Export Council tic and overseas trade education; received the necessary regulatory and consumer promotion cam¬ approvals both in Europe and the Names Tom Suber as paigns. USDEC sees its current United States and to have com¬ Executive Director primary markets as Mexico, Japan, pleted this transaction in such an Korea, and Southeast Asia. he Board of Directors of the expeditious manner,” said T Suber, formeriy senior vice U.S. Dairy Expert Council Vincenzo Cannatelli, Chief Execu¬ president with USDEC and DMI, (USDEQ has named Thomas M. tive Officer. “This acquisition established the communication and Suber as executive director. combines the prestigious brand consultative program that led to the USDEC, an independent member¬ names of Hartmann & Braun and creation of USDEC. He was also ship organization representing dairy Elsag Bailey to create one of the responsible for creating the first- industry members in research and broadest based portfolios of ever export market development marketing efforts to increase products and services in the program for the dairy industry, and product exports around the woild, process control industry.” was instrumental in placing the first was formed and is staffed by Dairy Hartmann & Braun, based in dairy representatives in Mexico, Management, Inc. (DMO- Frankfurt, Germany, is a leading Suber, 42, will lead USDEC in Japan, and Taiwan. producer of systems and instrumen¬ establishing integrated international Before joining USDEC, Suber tation for the automation of energy marketing programs, aimed at created the international marketing production and other industrial helping U.S. dairy processors and strategy for the National Dairy processes in Germany and Europe. suppliers grow their business by Board while with the International The company is also a world leader opening and expanding foreign Advisory Services Group. He has in gas analysis technologies. The markets. These programs include also led and coordinated export Hartmann & Braun Group of increasing market access; overcom¬ marketing and sales efforts for a Companies had 1994 revenues at ing market research and import variety of commodity suppliers and DM 1.3 Billion (US $905 Million). documentation challenges; domes¬ industrial products manufacturers.
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MARCH 1996 - Dairy, Food and Environimntai SonitotHW 165 Milk Monitoring with tankers supports our standard for selectivity (false positive test Antimicrobial Drug result). Further, this low incidence Screening Tests also demonstrates that the majority nder the Public Health of the milk producers are using Service Act, the Food and drugs in a responsible manner. The Drug Administration (FDA) FDA has found no evidence which and the States administer the would indicate that the use of Interstate Milk Shippers Program, a approved beta-lactam drugs in voluntary Federal/State program accordance with label directions established to ensure the safety and will cause a violative or non¬ wholesomeness of fresh milk in the violative residue in a truck tanker. United States. Under this program, The FDA believes the use of the the FDA published the Grade A accepted tests under the provisions Pasteurized Milk Ordinance of Appendix N, PMO, has reduced (PMO), a model regulation used in the amount of positive milk enter¬ voluntary, cooperative interstate ing the food supply. milk safety programs in which all The FDA recognizes the 30 States, the District of Columbia, economic losses to the milk and Puerto Rico participate. The producer which would result from PMO specifically requires that all screening tests for monitoring raw false violative and false positive test bulk milk pickup tankers be tested milk. results. With this issue in mind, the for the presence of beta-lactam The accepted screening tests NCIMS and the FDA agreed to drug residues. have met a standard for a low retest all original positive truck Prior to 1991, the PMO recog¬ incidence of false positive and false tanker samples using the same test nized only one official test method negative finding. Combined with when the initial test is conducted for detecting drug residues in milk, these standards, there are impor¬ by an industry analyst. Only after the Bacillus stearothermophilus tant principals of use which must the results from retesting indicate a Disc Assay (BSDA). Changes to the be considered. These are: positive finding is a truck tanker rejected. Retesting increases the PMO in 1991 required intensified 1. A positive result from a probability of acceptance of a non¬ testing of milk for beta-lactam screening test is a presumptive residues and created the need for indication that an analyte is present violative milk tanker and decreases the number of non-violative truck additional rapid, reliable screening in the milk sample. tanker rejections. The FDA must tests that “have been evaluated 2. The screening test does not also be concerned with the inci¬ through AOAC and accepted by necessarily identify the sp>ecific dence of false negative results to FDA.” (AOAC International, analyte causing the test to be ensure public health. formerly known as the Association positive nor does it measure the The low incidence of positive quantity. of Analytical Chemists, is a scien¬ truck tanker results do not appear tific organization whose primary 3. All the accepted tests may to be caused by unreliable tests. objective is to validate and improve produce a positive result when the Based on reports from the States, drug concentration is below the analytical methods.) As a result of the FDA has concluded that misuse tolerance/safe level. This is a false this change to the PMO, 17 screen¬ of animal drugs is the cause of most violative result, not a false positive ing tests for beta-lactam antibiotics, positive test results from truck result. one test for chloramphenicol, and tanker testing even when residue one test for sulfonamide drugs have 4. A chemical analysis is concentrations are below the required to determine whether or been evaluated and accepted by tolerance/safe level. The FDA has not a given milk sample contains FDA. These tests are accepted for found no evidence which indicates antimicrobial drug residues above the monitoring of truck tanker that treating lactating cows in the tolerance/safe level (violative). loads of raw, commingled, bovine accordance with labeled directions milk in accordance with Appendix 5. Despite their limitations, the will cause a positive truck tanker. N of the PMO and from bulk tank accepted tests represent the “state The follow-up by the State regula¬ of the art” in rapid detection of producer samples in accordance tory agencies on positive truck drug residues in milk. with Section 6 of the PMO. tankers indicates that the positive The reliability of these tests to The percentage of truck test results are primarily the result monitor the nation’s milk supply tankers found positive in 1994 of misuse of animal drugs. has been questioned by some (National Milk Drug Residue Third It has been suggested by some individuals. This article addresses Party Data Base) was 0.063%. This individuals that testing under the these issues and clarifies the role of low incidence of positive truck provisions of Appendix N, PMO,
IM Dairy, Food and Eimronmontol SonHotion - MARCH 1996 that the FDA and NCIMS accepted related issues regarding the moni¬ developments in the field and screening tests be discontinued. toring for animal drug residues in established the UK as a centre of The FDA takes the position that milk. Copies of this document are excellence. discontinuing tanker truck testing is available by calling CVM’s Commu¬ ATP bioluminescence indus¬ not consistent with a commitment nications and Education Branch at try There are now more than 20 to a safe milk supply, and therefore (301) 594-1755 or by writing to companies involved in this technol¬ would be unacceptable to the Conununications and Education ogy throughout the world, with a Agency. Prior to the implementa¬ Branch, HFV-12, CVM/FDA, 7500 substantial and rapidly expanding tion of Apjiendix N, PMO, the Standish Place, Rockville, MD user base. In the UK, two compa¬ Government Accounting Office 20855. Comments or questions on nies (Biotrace International pic and concluded that there was no this issue may be addressed to Dr. Celsis International pic) have comprehensive strategy to ensure Norris E. Alderson, HFV-500, CVM/ obtained full stock exchange the safety of the milk supply. The FDA, 7500 Standish Place, Rock¬ listings. Such companies operate State regulatory agencies and FDA ville, MD 20855. Phone 301-594- globally. In 1995, analysts Frost & are committed to maintaining a safe 1702; email alders([email protected]. Sullivan predicted phenomenal milk supply and have developed a growth for the sector. Currendy, comprehensive strategy for ensur¬ ATP-Adenosine the European maricet for such tests ing a safe milk supply. The strategy is of the order of £12M but is adopted by FDA and NCIMS Triphosphate is a estimated to reach £1,200M by the includes monitoring of truck Chemical Found in all year 20(X). tankers in accordance with Apjjen- Government sponsorsbip of dix N, PMO, monitoring producer Living Cells tbe technology The UK govern¬ built tanks in accordance with TP technology in microbi¬ ment has continued to sponsor the Section 6, PMO, participation in the □ ology The technology is development of this technology and ten point Milk and Dairy Beef based on special materials the promodon of the UK as a Quality Assurance Program in the which are found naturally in the centre of excellence. In 1995, a event of a violation, monitoring the tails of fireflies. In nature, these £AM DTI/BBSRC stand alone LINK use and labeling of drugs through materials allow the firefly to initiative entitled Novel Rapid the PMO Farm Inspection Program, produce light, a phenomenon Detection Systems for Microbial and individual cow testing. known as bioluminescence. Quality Assurance Testing was Although research indicates Scientists have been able to harness established. The UK government that some screening tests may this bioluminescence to measure has contributed £1.8M toward this produce false positive test results in microorganisms and, under some program. milk from individual cows, the FDA circumstances, to measure dirt. The Cara Technology Limited is a is not aware of any data which first steps towards this were taken UK-based consultancy and training supports the conclusions that in the 1940s, but the techniques organization that provides services unique factors in the milk from were advanced considerably by the to Industry throughout the worid. individual cows produce false involvement of NASA in the 1960s. The company was founded in 1987 positive findings in truck tanker Recent improvements in the as an Information Technology milk samples. The FDA maintains chemistry of reagents and the Consultancy. Since then its cus¬ the view that the misuses of animal electronics of light measuring tomer base has expanded to drugs causes a majority of screening devices have made the technique include the Brewing, Biotechnol¬ test positives at the truck tanker. available to industry at large. Ihe ogy, and Information Technology No screening test has been take up over the last few years has Industries. evaluated by the Center for Veteri¬ been astounding. Currently, more nary Medicine or the AOAC Interna¬ than 10 million tests are carried out tional Research Institute for use on annually. Advanced Instruments milk from individual cows. Nine of ATP 88 In 1988 a symposium Receives ISO 9001 the currently accepted test for was held on ATP and biolumines¬ testing truck tanker milk are being cence technology at the University Registration evaluated for this use. of Sussex in Brighton, UK. The dvanced Instruments, Inc., FDA has prepared a document event was jointly sponsored by manufactures of clinical/ entitled “Evaluation and Use of Milk government (the Department of industrial laboratory equip¬ and Antimicrobial Drug Screening Trade and Industry) and the Society ment and dairy quality control Tests” which provides a detailed for Applied Bacteriology. A smaller instrumentation and assays, re¬ discussion of the evaluation and use event was held in Cambridge in ceived official notification on of the screening tests as well as 1992. These meetings stimulated December 19, 1995 that the
MARCH 1996 - Duty, Food ond EmkonMiital SoMtotioa 187 News, ''.ej company had passed the final audit It will also contain an interactive c/o Marketing Dept., FS Guide, 33 to be become ISO 9001 registered. questionnaire for Web site visitors Reeds Gap Road, Middlefield, CT ISO 9001 registration requires that to make comments or requests. 06455. an organization meet twenty Visitors can navigate the home page different elements of compliance in in a nonlinear fashion by simply quality assurance, impacting all clicking on context sensitive NMC Office Moved to areas of the company from design, buttons located in the “table of Wisconsin development, and production to contents” and throughout the site. Dhe National Mastitis Council installation and service. Established The home page will be updated has a new headquarters—the by the International Standards regularly. World Dairy Center in Organization, ISO 9001 registra¬ The home page will by Madison, Wisconsin. tions has become an international hyp>erlinked to our electronic mail Located on Madison’s southeast benchmark of quality management page, or you can also access our side, the World Dairy Center is part in manufacturing. e-mail directly by dialing: of a 500 acre business park dedi¬ ISO 9001 registration acts as an labconco® labconco.com cated exclusively to ag-related indicator to purchasers that the business. Anchored by the Wiscon¬ registered company manufactures Cooper Offers New sin Department of Agriculture to documented standards. Of building, the World Dairy Center particular value to American Temperature & Time campus has both single-tenant and companies exporting goods to Food Safety Guide multi-tenant buildings. The NMC Europe, ISO 9001 registration is Featuring HACCP office will be housed in a multi¬ often cited by individual industries tenant building; other tenants in as a requirement for purchase. “We Guidelines the building include: World Dairy have found that the European ooper Instrument Corpora¬ Expo; U.S. Department of Agricul¬ purchasers such as hospitals are tion introduces a new ture; Protiva, a Unit of Monsanto; increasingly demanding ISO 9001 Holstein World; Mid-America registration from manufacturers of comprehensive Food Safety Guide illustrating the Hazard Dairymen, Inc.; Grande Cheese; products they buy,” remarks Jackie Request; and Agri-Management, Ltd. Page, International Sales Manager Analysis Critical Control Point with Advanced Instruments. (HACCP) food safety system, In addition to ISO 9001 registra¬ tracing temperature and time High School Students tion, Advanced Instruments’ elements through the foodservice Take First Step on Food¬ products have been tested and establishment. approved for compliance with all The new guide is an excellent service Career Ladder training tool that details important major safety regulatory directives “t’s always been my dream to from the Occupational Safety and steps to ensure safe food handling n own a restaurant. To prepare at every stage of oi)eration from Health Administration (OSHA), the myself, I have taken classes receiving to serving. It also features Standards Council of Canada, and in home economics, foods, busi¬ important tips such as “how” to the European Union. Products now ness, and accounting, but I needed choose the right thermometer, and carry the ELT mark recognized by something more,” said Neal the correct methods for recalibrat¬ the United States and Canada and Fuehling, a junior at Buffalo Grove ing mechanical thermometers. It the CE mark required by the High School in Illinois. “This also includes a kitchen layout illustrat¬ European Union. program has given me what I ing the importance of how thermom¬ needed. I feel more confident that eters and timers are used throughout. once I’m done with college, I will Labconco Introduces The brochure is an excellent have a better chance of owning a Web Site on the Internet training tool for students, new restaurant.” chefs or any professionals that sell, Neal is one of approximately abconco Corporation, D service or supply food safety 32 students who are now in the Kansas City, Missouri, U.S.A., products. It is especially ideal for second year of the foodservice now has a home page on the foodservice operators who have school-to-work program developed Internet. Our home page address is: not had formal training in food by The Educational Foundation in http://www. labconco.com safety. The brochure acts as a quick partnership with the Foodservice Labconco’s home page will reference guide. Internship Alliance, a coalition of provide information and graphics For a free copy of the new the Illinois Restaurant Association, on our company background, Food Safety Guide, please send a the American Express Foundation, produa lines, contact information, self addressed, stamped envelope leading area foodservice operations, press releases and latest newsletter. to: Cooper Instrument Corporation, and the Illinois Department of
168 Doiiy, Food ond Emironnonlal Sanitation - MARCH 1996 Education. The program was theories during the academic classes finalized, the new Nutrition Label¬ introduced in five Illinois high while gaining workforce preparation ing and Education Act (NLEA) fat schools in September 1994. It is and applying those theories during content descriptors (“reduced fat,” now being used by 30 schools their internships. The strength of the “lowfat,” “light,” “non-fat” or “fat- across the coimtry. individual mentors is significant in free”) would be used where “The purpose of The Founda¬ raising the caliber of the training the appropriate with the term “milk” tions’ school-to-work program is to students receive.” (or “yogurt,” etc.) to describe the help the industry fill its need for The Educational Foundation is lower fat and fat-free versions of entry-level employees who can be now encouraging other foodservice milk and milk products. The FDA developed into successful manag¬ companies and establishments to proposed rule mirrors a joint ers,” said Paul Martin, FMP, director become involved in the school-to- petition filed in May, 1995 by the of educational programs for The work process in their communities. Milk Industry Foundation (MIF) and Educational Foundation. “At the In three communities schools same time, industry can take in the Center for Science in the Public improving the workforce develop>- have been “adopted” oy food- Interest (CSPO- ment process and enhancing the service companies, which means The current standard of identity image of the Foodservice industry as the foodservice company or organ¬ for lowfat milk products allow 2%, a rewarding career opportunity.” ization purchases the two-year 1%, and 1/2% milk products to be Designed for 11th and 12th curriculum on behalf of a school and labeled as lowfat, even though 2% grade high school students, the provides internships for students. milk does not meet the NLEA program teaches the basic skills and Harman Management, the largest definition of “lowfat.” Under the knowledge necessary to operate Kentucky Fried Chicken franchise, proposed rule, the name for 2% and manage a foodservice facility, has adopted two schools in Califor¬ lowfat milk would be changed to with courses in food preparation, nia, while members of the Society 2% reduced fat milk, and 1% and basic accounting, workplace safety for Foodservice Management’s 1/2% milks would still be called and communications. school-to-work committee recently lowfat since those products meet Students also gain hands-on adopted a school in New Yoilc state. the NLEA “lowfat” definition. In experience from mentored intern¬ For more information of the addition, many fluid milk and ships in various segments of Foundation’s school-to-work cultured products which contain foodservice including fast food, program, please call Suzanne 1% milk fat or less will be able to corporate dining, fine dining, and Morrison at 312-715-6773. use the term “light,” since such hotels/motels. Some of the estab¬ The Educational Foundation of products have at least one-third lishments where the students have the National Restaurant Association, fewer calories than whole milk. interned so far include operations a nonprofit organization based in Milk containing less than .5 of Boston Market, Motorola Food Chicago, is dedicated to enhancing grams of fat per serving would be Works Management Services, and the professionalism of the food¬ called “nonfat” or “fat-free” milk. In the Levy Restaurants’ Arlington service/hospitality industry through addition, the proposed rule permits Trackside Restaurant in Arlington education and training. the use of the word “skim” as a Heights, Illinois. synonym for the terms “fat-free” or During the internships, stu¬ “nonfat” when used in the labeling dents develop relationships with FDA Proposes of milk products. Other products individuals in the operations who Elimination of affected by the proposed rule are serve as mentors. These mentors sour and acidified half-and-half, work directly with the students to Standards of Identity lowfat and nonfat yogurt and lowfat ensure that they are getting the for Lower Fat Milks cottage cheese. most out of the work experience The FDA has invited public and practicing what they have and Milk Products comments on the pro(>osed regula¬ learned in the classroom. ccording to the International tion to be submitted by January 23, “This program sets a national Dairy Foods Association, the 1996. The FDA has stated that industry standard,” said Pamela Food and Drug Administra¬ manufacturers will be able to Block, director of the Educational tion (FDA) has armounced a comply with the proposed changes Foundation of the Illinois Restau¬ proposed rule that would eliminate Gabel changes) as soon as a final rant Association. “Students have the the standards of identity for all rule is published, most likely in the opportunity to learn industry lowfat and skim milk products. If Spring of 1996.
MARCH 1996 - Doiry, Food ood EmnroMnontol SoaihitHM 1M IndustryProducts
in 1.5ml microcentrifuge tubes. as standard cells. For example, a With 100 watts of power, the 240 cell incubator can be con¬ motor has a speed range of 5,000 to verted to accommodate either 40 25,000 rpm and a built-in speed LVCs or 20 LVCs and 120 standard control. An optional stand is cells. available for hands-free operation. A The LVC has been used variety of interchangeable rotor- successfully by IFREMER in France stator probes are available. to measure faecal organism Tekmar Co., Cincinnati, OH content in shellfish around the entire French coastline as a water No. 391 quality indicator. Malthus Instruments, West Large Volume Conductance Sussex, England Cell Increases Microbial No. 392 Delecllon Senslllvlly Anew design of large volume Sparta Announces Sigma Chemical Co. cell for rapid, conductance- Spectrum”' Color-Code New Blolumlnescence based microbial testing, that increases detection sensitivity and Brush Syslem Products from Sigma offers cost savings for the water, Sparta Brush Company has Chemical Company beverage and pharmaceutical introduced the Spectrum” industries, is now available from Color-Code Brush System designed uciferin phosphate, a new L Malthus Instruments. to fight cross-contamination in bioluminescent substrate for Using large sample volumes Process Plants. alkaline phosphatase, offering a increases the chances of detection, The Spectrum System includes sensitivity 50 times greater than particularly if the initital microbial a complete selection of clean-up the colorimetric substrate p-nitro- loading is small-perhaps only one brushes, in seven bristle colors, for phenyl phosphate, is highlighted in or two cells prer 100ml. This has every application from floor to a new publication from Sigma long been possible by membrane ceiling and equipment in between. Chemical Company. In addition, filtration but not until now, with Users can develop color-coded the company offers a complete line rapid testing methodologies. systems for room, department or of bioluminescence reageants and Designed for use with the work zone. kits which are also described in Malthus System V microbiology Some suggested system color this comprehensive brochure. Of analyser, the large volume cell designations are: special interest is a new SigmaUltra (LVO allows the testing of samples • Red for raw product contact grade of o-Luciferin which shows of up to 100ml. It is now more areas, unpasteurized or superior performance characteris¬ durable, and easier to clean and unprocessed product tics compared to similar products maintain. Specific details include a • White for pasteurized, cook on the market. stronger electrode and improved or processed product Sigma Chemical Co., St. Louis, connectors. In addition, its modular • Yellow for environmental MO design allows individual compo¬ clean-up of non-food contact nents to be changed rather than surfaces, such as pipes, No. 390 buying a complete replacement floors and outside of equip¬ cell. ment. Other work zones to The new LVC has a purpose consider are receiving, New Hand HeM Homogenizer built CO^ option for the indirect warehousing, lab areas, and detection method. This has been shipping. The Tissumite is a hand-held designed specifically to facilitate Sparta Brush Co., Sparta, W1 homogenizer designed for inoculation of the cell. It can now small quantities and may be placed also be used in the same incubator No. 393
170 Doiiy, Food ond Enviromwiitol SonHotion - MARCH 1996 Rapid Results with Culture also makes it useful for the culture black agglutination of the finely confirmation of other presumptive dispersed particles. Confirmation of Foodborne methods. Protocols are simple and REMEL, Lenexa, KS
Pathogens with Dynabeads® reagents are shelf stable. The Reader Service Microbiology Selective versatility provided by this method¬ ology will allow testing of many Enrichment Products different sample types while Wake Up and Smell the Dynabeads® anti-E. coli 0157 enhancing the efficiency of existing Coffee!!... or the Milk... and Dynabeads* anti-Salmo- manual and automated detection or the Cheese... or the nella are designed for rapid, methods. immunomagnetic selective enrich¬ Dynal, Inc., Success, NY Meat...!! ment of microorganisms directly No. 394 Foss Food Technology Corpora¬ from pre-enrichment broths. The tion and AromaScan, pic., have rapid and simple protocol (less than announced a marketing agreement 1 hour) saves 24 hours of valuable whereby Foss Food Technology testing time compared to culture will market the AromaScanner methods using conventional select¬ “electronic nose” to the Dairy, Meat, and Grain industries in ive enrichment media. Isolated North America. colonies are achieved in 24 hours The AromaScanner is an for E. coli 0157 and 48 hours for automated rapid analyzer that can Salmonella. A method for EHEC detect aroma/smell in a very wide isolation which utilizes Dynabeads* range of products. Electronic anti-E. coli 0157 appears in the 8th noses have an increasing role to edition of the Bacteriological play in the areas of incoming Analytical Manual (BAM). product inspection, routine Dynabeads* are uniform, quality control, product developh sup>erparamagnetic microspheres ment, and in process analysis. (2.8 microns in diameter) with REMEL AromaScan, pic., is the leading affinity purified antibodies on their developer of this technology in the world and has recently raised surface. When incubated with a RIM® £.(;g//0157:H7 Latex $30M on the London Stock sample, Dynabeads® will bind their Kit Exchange. target bacterium forming a he RIM* E. coli 0157:H7 Utex Foss Food Technology is the bacterium:magnetic bead complex. T Test is for the presumptive leading supplier of rapid auto¬ This complex is separated from the identification of Escherichia coli mated quality control instrumenta¬ heterogeneous sample by perform¬ serogroup 0157:H7 cultured on tion to the Dairy, Meat, Grain, and ing the test in a magnetic test tube Food Industries worldwide. It is laboratory media. rack (Dynal MPC*-M). The isolated well placed to support electronic The RIM* E. coli 0157:H7 and concentrated bacteriumrbead nose technology with its region¬ complex can then be cultured on Latex test is a rapid, simple proce¬ ally-based sales & customer any selective culture medium or dure which allows quick turn¬ support locations throughout the used in other detection systems. around on test results. Each latex USA and Canada. The benefits of Dynabeads® reagent is coated with a different Foss Food Technology Immunomagnetic Separation are antibody—one with an antibody Corporation is part of the world¬ many. This highly sensitive system against E. coli serotype 0157, wide Foss Electric Group, which will detect as few as 100 organ¬ another with an antibody against E. celebrates its 40th anniversary in isms/ml of pre-enriched sample. coli H7, and the third with normal 1996, in serving the Food Industry Complete detection is achieved: rabbit globulin as a control latex. with instrumentation for rapid compositional & microbiological over 200 serotypes (1400 strains) When the sensitized latex particles analysis. of Salmonella and both motile and are mixed on a test slide with fresh Foss Food Technology, Eden non-motile strains of E. coli 0157 colonies of 0157 and/or H7 strains Prairie, MN have been tested. Improved of E. coli, an immunochemical bacterial isolation with this method reaction takes place resulting in a No. 396
MARCH 1996 - Doiry, Food ond Environmcntol Sanitation 171 detection of drug residues in dairy current multi-step techniques for and meat products, kits for Staphy¬ enumeration and identification. In lococcus Enterotoxin in foods, and addition, detection is simplified by the HY-LiTE bioluminescence using fluorescence to differentiate system for in-plant sanitation the E. coli from other coliform monitoring. colonies. Idetek, Inc., Sunnyvale, CA The MicroSure E. coli test kit is available in 10 and 50-test packages No. 397 providing the necessary media, petri dishes and GN-6 Metricel* Mfcrosure f. co/ZTest Kit membrane. The MicroSure media also is available separately, with 50, from Gelman Sciences 2 mL plastic ampoules per package. Provides Rapid £ coll Gelman Sciences, Ann Arbor, MI Confirmalion in 18 Hours No. 398 Gelman Sciences new MicroSure” £. colt test kit provides fast sample turnaround Build Your Owo Poeumatic Idetek, Inc. and allows users to enumerate and Bulk Haodling System willi identify in one step. Designed for Compooents from Fluidizer BIND*'Offers Speed and the simultaneous detection, enu¬ ver forty years of continuous meration and confirmation of Total O Simpllclly In Salmonella research and development Coliforms and E. coll in many types Detection stands behind the new, 24 page, of water, this innovative kit effec¬ fully illustrated, Fluidizer Compo¬ ind* from Idetek, Inc. detects tively replaces the need for two B nent Catalog. It’s your answer to Salmonella, with unprec¬ isolation media and other associ¬ cutting costs and increasing your edented and simplicity. Based on a ated media for the lengthy conftr- bulk handling productively and unique technology using phage, mation steps. efficiently. BIND requires only 22 hours from With the new medium in the The catalog presents the full sampling to completion, and a MicroSure test kit, confirmed Fluidizer line of components, single preenrichment. With less results are available in 18 to 24 packages and accessories. We’re than 5 minutes hands-on time per hours, significantly less time than equipped to fill any need even if sample, a single BIND instrument the current methodology requiring you require a “customized fit”. The can process more than 200 samples 24 to 72 hours to complete. The user can solve their pneumatic per shift. unique media formulation facilitates material handling and dust control Idetek develops, manufactures conform growth and allows for a problems right at plant level. and sells rapid test kits used for shorter incubation time. General Resource Corporation, food safety and food quality con¬ Users of the MicroSure test kit Hopkins, MN trol. In addition to BIND, Idetek significantly reduce the labor offers Parallux™ and LacTek" for the material costs associated with No. 399
The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so warrant any views or opinions offered by the manufacturer of said articles and products.
172 Doiiy, Food ond Envirownenlol Sonitatiofl - MARCH 1996 BusinessExchange
Services/Products
lAMFES Sustaining Member NEW OPPORTUNITIES FOOD/DAIRY INDUSTRY Sanitation Supv/Mgr (All Fields) Jnc. Engineers (All Fields) RocieiMoglociaiChenticaiTedMo QC Supv (All Fields) POSITIONS OPEN NATIONWIDE • Component Samples for Infrared Equipment Contact: Stephanie Menkens • ESCC Control Samples (813)877-7000 • Chemical & Bacteriological Testing of Milk & Milk Products FAX (813) 286-0668 Moundsview Business Park 5205 Quincy Street St. Paul, MN 55112-1400 500 N. Westshore Blvd. Suite 850 (612) 785-0484 FAX (612) 785-0584 Tampa, FL 33609
Reader Service No. 213 1996 UUMFES Exhibitor Reader Service No. 129
lAMFES Sustoining Member
Michelson Laboratories, Inc. 62M Chilcl Drive. LalAiifcks.CA 90040 Tdeptaiw: (310) »2(-0S33 / (714) 9714)673 / FAX (310) 927-6623 COMPLETE ANALYSIS SPECIALIZING IN: TECHNIQUES AVAILABLE: •Cheinical •Infrared Milk Analysis •Microbtological •Mass Spectrometry •SugarProfile M E M B E •Gas Chromatography •Fatty AckJ Profile •Atomic Absorption •Vitamin A & 0 •Spectrophottxnetry •Quality Assurance ACIL •Spectrofluorometry •Consulting •Microscopy HMS-USPHS-FDA •Inductively Coupled Plasma •Antibiotic Analysis •Optical & Direct Microscopic Cell Crxjnt Approved 06143 •ELISA Methodology
Aim nwriring Milk calibration Samples lor Infra-red Milk Analyzer and Electronic Srxnatic Cell Counter Microbiology Testing Specialists in: 1996 lAMFES Exhibitor Reader Service No. 163 •Food ‘Water •Environmental ‘Plant Sanitation •HACCP •Quality Assurance •On-Site Inspections ‘Shelf Life
Listeria, Salmonella, Vibrio, Campylobacter, other pathogens COMPLETE Rapid, Confidential and Quality Service for all your Laboratory YOUR PRODUCT LABORATORY Testing Needs OR SERVICE HERE! SERVICES Call Today for a Free Consultation For rates or information, contact: Rick McAfee Ingman Labs, Inc. 190 - 12860 Clarke Place Advertising Manager 2945 - 34th Avenue South Richmond, British Columbia Minneapolis, MN 55405 1-800-369-633“^ Phone/Fax (604) 279-0666 or 515-276-3344 612-724-0121
MARCH 1996 - Daily, Food and Environmental Sonilotion 173 BusinessExchange 6 Employment Opportunities
Sanitarian Come join the leader in cranberry FACULTY POSITION based products and one of the fastest growing beverage companies in the GENERAL ENVIRONMENTAL HEALTH industry. We are looking for a seasoned Sanitarian to serve as a technical resource to our packaging Responsibilities include courses primarily in General facilities throughout the U. S., our copackers and suppliers, concentrating Environmental Health, also in Industrial Hygiene, in the areas of sanitation, regulatory Safety and Hazardous Waste Management, Food and production quality processes. Safety and Nutrition, advising, cirriculum develop¬ Position requires a B.S. in Biological, ment, and internship supervision. M.S. in General life Food or Physical Sciences and a minimum of five years establishing and Environmental or Public Health required; Ph.D. monitoring sanitation and microbiology preferred. Five years recent broad based experience processes and procedures in a food or in General Environmental Health; appropriate beverage processing facility. certification; teaching experience; appropriate To explore this opportunity and athers in Product Development, QA, and Pack¬ writing and speaking skills; ability to work with aging Engineering, send your resume, students and people in industry are minimum in confidence, to Gary Davis, RD&QA recruitment. Ocean Spray Cranberries, qualifications. Application deadline; April 1, 19%. Inc., One Ocean Spray Drive, Lakeville- Send letter of application and resume to: Dr. Janice Middleboro, MA 02739; Fax (508) 946- Webster, Department Head, College of Applied 7267; E-mail gdavis6oceanspray.com. Health Sciences, Ferris State University, 200 Ferris An EEO/AAP employer Drive, Big Rapids, MI 49307-2740; (616) 592-2314.
Equal Opportunity/Affirmative Action Employer.
ANNOUNCING!
In-Line Business Exchange Advertisements are now available in the Business Exchange Section of Dairy, Food and Environmental Sanitation.
85< per word Bold and capitalized words are charged as two words. Area code and phone number count as one word. All in-line business exchange ads must be paid in advance. $20.00 per ad minimum charge. For more iaformatioii on how your organisation may utilize these ads, call Rick NcAtee, lANFES Advertising/Ezhibhs Manager at (800) 369-6337 or (SIS) 276-3344.
174 Oiiry, Food and EtniroMwirtal SoaHotion - MARCH 1996 Dairy, Food and Environmental Sanitation, VoL 16, No. 3, Page 175 (opyright® lAMFES, 6200 Aurora Avo., Suite 200W, Dos Moines, lA S0322
Editorial Corrections to 3-A Sanitary Standards for Multiple-Use Plastic Materials Used as Product Contact Surfaces for Dairy Equipment, Number 20-17 as Amended
Editorial Correction 1
Formulated By International Association of Milk, Food and Environmental Sanitarians United States Public Health Service The Dairy Industry Committee
It is the purpose of the lAMFES, USPHS, and DIC in connection with the development of the 3*A Sanitary Standards Program to allow and encourage full freedom for inventive genius or new developments. Multiple- Use Plastic Materials Used as Product Contact Surfaces for Dairy Equipment heretofore or hereafter developed which so differ in specihcations or otherwise as not to conform to the following standards but which, in the fabricator’s opinion, are equivalent or better, may be submitted for the joint consideration of the lAMFES, USPHS, and DIC at any time. The 3-A Sanitary Standards for Multiple-Use Plastic Materials Used as Product Contact Surfaces for Dairy Equipment, Number 20-17 are hereby Editorially Corrected as indicated in the following:
Section H Standards for Acceptability
Sub-paragraph (H2)-Add the following materials to the list of Generic Classes of Plastics:
_Maximum Percent Weight Gain_
Cleanability Response Product Treatment (Section E Regimen) (Section F xegimen) Generic Classes of Plastics_Solution I Solution J Fluorocarbons-Cl'FE, PTFE, FEP, PFA and ETFE types 0.05 0.05 0.05
These editorial corrections shall become efifective October 1,1995.
MARCH 1996 - Doiiy, Food and Enviroomantal SonHotion 175 ComingEvents
APRIL • 14-16, Annual Meeting of the 17-19, Chemical Leavening, Milk Industry Foundation Board, San Diego, CA sponsored by the • 2-4, South Dakota Environ¬ the National Cheese Institute American Association of Cereal Chem¬ mental Health Association An¬ Board and the International Ice ists. For more information, contact nual Conference, Holiday Inn, Cream Association Board, to dis¬ the AACC Short Course Dept., 3340 Mitchell, SD. For further informa¬ cuss current issues. For more infor¬ PUot Knob Rd., St. Paul, MN 55121- tion, contact Rex Van Den Berg at mation, contact IDFA, 1250 H St., 2097, USA; phone (612) 454-7250; (605) 773-3364. N.W., Suite 900, Washington, D.C. fax (612) 454-0766; E-mail aacc@ •3-5, Missouri Milk, Food & 20005; phone (202) 737-4332; fax scisoc. org. Environmental Health Associa¬ (202) 331-7820. • 21-24, American Dairy Prod¬ tion 1995AnnualEducational Con¬ •14-18, The Fourth Latin ucts Institute Annual Meeting and ference, in Columbia, MO. For fur¬ American Congress on Fbod Micro¬ Technical Conference, Rosemont, ther details, contact Stephen St. Clair, biology & Hygiene, will be held in IL. Informative programs have been R.S. at (314) 221-1166. Lima, Peru. The program of activities arranged for these events and a wide •9-11, Backflow Prevention includes plenary speeches by world¬ range of subjects will be addressed by Assembly Repair and Mainte¬ wide known specialists, roundtables, sp>eakers. Additional information can nance, in Gainesville, FL. This course posters and oral presentations, be obtained by contacting Dr. War¬ is offered by The University of courses and seminars. For more infor¬ Florida’s Center for Training, Re¬ ren S. Clark, Jr., Chief Executive Of¬ mation, contact Dr. Fernando search and Education for Environ¬ ficer, 130 N. Franklin St., Chicago, IL Quevedo, Honorary President, 11604 mental Occupations (UF/TREEO). 60606; phone(312)7824888or(312) Deborah Dr., Potomac, MD 20854; This program provides participants phone (301) 299-9291; fax (301) 299- 782-5455; fax (312) 782-5299. with hands-on experience repairing 9448, USA; or in Peru: Santa Luisa • 22-23, Safe Food Preparation large diameter models from various 155, Suite 204, San Isidro, Lima 27, in Commercial and Institutional manufacturers. For more informa¬ Kitchens: Critical Ingredients, co¬ tion, contact Tammy Gumbiner at fax (5114) 218 317 or (5114) 373 sponsored by lAMFES. University (904) 392-9570 ext. 129. 152. President of the Congress: Dr. of Vermont, Burlington, VT. This food •10-15, The Conference for Alina Ratto, Av. del Ejercito 467 Food Protection, at Adam’s Mark Miraflores, Lima, Peru Tel/fax (5114) safety program has been designed to Hotel in Denver CO. Information 413 939. provide food service personnel with may be received from Leon • 17, Enhancing the Safety of state-of-the-art knowledge con¬ Townsend, CFP Executive Secretary, Pennsylvania Foods: A Team Ap¬ cerning the prevention of foodbome 110 Tecumseh Trail, Frankfort, KY proach to Seeking Solutions, a illness in food service facilities. For 40601 or phone (502) 695-0253. statewide forum on food safety, Hilton more information call Lee Mallen • 11-13, NAMA Western Con¬ & Towers, Harrisburg, PA. The forum (802)656-5812 vention and Exhibition, Anaheim is sponsored by Penn State Coopera¬ • 29, Train-the-Trainer for Convention Center, Anaheim, CA. tive Extension of The Pennsylvania Environmental Occupations, in Exhibitors of vending machines, food State University and is supported by Gainesville, FL. This course is offered products and services related to the the U.S. Dept, of Agriculture: Coop¬ by The University of Florida’s Center industry. For additional information, erative State Research, Education, and for Training, Research and Education contaa Larry Eils at (312) 346-0370. Extension Service. For more informa¬ for Environmental Occupations (UF/ •11-13, The Association of tion, contact Claudine Nuemberger, TREEO). This course provides partici¬ Water Technologies Spring Con¬ Forum Coordinator, Veterinary Sci¬ ference, to be held in Anaheim, CA ence Dept., College of Agricultural pants with an understanding of the agen¬ at the Disney Land Hotel. Please con¬ Sciences, The Pennsylvania State cies under which they may be regulated: tact Mary Beth Belka at (703) 524- University, 115 William L. Henning EPA, OSHA, and DOT. For more informa¬ 0905 or fax (703) 524-2303 for fur¬ Bldg., University Park, PA 16802-3500 tion, contact Richard Zelonka at (904) ther information. or call (814) 863-5846. 392-9570 ext. 122.
176 Miy, Food Olid EmiroMnontol SonHatioii - MARCH 1996 •29-May 1, Food Protection 80.175, NL-3508 TD Utrecht, The 3900 SW 63rd Blvd., Gainesville, FL Workshop, at the Holiday Inn Down¬ Netherlands; telephone +31-30- 32608-3848; phone (904) 392-9570; town-Riverfront, St. Louis, MO. This 535365/535367; fax +31-30-532365. fax (904)392-6910. comprehensive 3-clay seminar covers •6-8, Introduction to Food •20-24, International Train¬ GMP’s, HACCP, ISO9000, food safety Chemistry, Chicago, IL sponsored ing Course in Food Microbiology issues and regulatory trends, insect by the American Association of Ce¬ and Safety, River Falls, WI. The and rcxlent control, cleaning and sani¬ real Chemists. For more information, course will emphasize systems and tizing techniques, proper conditions contact the AACC Short Course Dept., methods for the microbiological for storage and transportation of food 3340 Pilot Knob Rd., St. Paul, MN safety and quality assurance of products. For more information, con¬ 55121-2097, USA; phone (612) 454- foods. For further information con¬ tact Vicki Bodrow, ASI Food Safety 7250; fax (612) 454-0766; E-mail tact, Dr. Pumendu C. Vasavada, Dept, Consultants, Inc., 7625 Page Blvd., aacc@ scisoc. org. of Animal and Food Science, Univ. of Wisconsin-River Falls, River Falls, St. Louis, MO 63133 or caU (314) 725- •7-9> Food Regulations and Wl 54022 or phone (715) 425-3150; 2555 or (800) 477-0778. Their Impact on Additives and fiix (715) 425-3372; Internet: Pumenda • 30-May 3, Experimental Bak¬ Ingredients Seminar, Radisson C.Vasavada@uwrf. edu. ing and Dough Rheology, Fargo, Hotel, Newark, NJ. This new seminar • 21-24, WetMilling, Champaign, ND sponsored by The American As- presents the impact of regulations in IL sponsored by The American Asso¬ scxnation of Cereal Chemists. For more the EC, U.S.A., and some Latin Ameri¬ can countries on the usage of food ciation of Cereal Chemists. For more information, contact the AACC Short additives and ingredients. For detailed information, contact the AACC Short Course Dept., 3340 Pilot Knob Rd., seminar agendas and registration Course Dept., 3340 Pilot Knob Rd., St. Paul, MN 55121-2097, USA; phone please call (717) 291-5609; fax (717) St. Paul, MN 55121-2097, USA; phone (612) 454-7250; fax (612) 454-0766; 295-4538. (612) 454-7250; fax (612) 454-0766; E-mail aacc@ scisoc. org. •9-15, Interpack 96, inDussel- E-mail aacc@ scisoc. oig. dorf, Germany. Three conference pro¬ •27-29, Principles of Cereal MAY grams, an international symposium Science and Technology, Chicago, and a forum will be held in conjunc- IL sp>onsored by The American Asso¬ • 1-3, DFT, FDA, AIB Cooperate tkm with Interpack 96. Ftx further in¬ ciation of Cereal Chemists. For more on Basic Food Labeling Seminar, formation contact, Dusseldorf Trade information, contact the AACC Short in Rosemont, IL, near Chicago. The Shows, Inc., 150 Michigan Ave., Suite Course Dept., 3340 Pilot Knob Rd., seminar will include the basics of 2920, Chicago, IL 60601; or phone St. Paul, MN 55121-2097, USA; phone labeling as well as new requirements (312) 781-5180; fax (312) 781-5188. (612) 454-7250; fax (612) 454-0766; • 12-15, Associates of Clinical resulting from the Nutrition Labeling E-mail aacc@ scisoc. otg. Pharmacology 20th Annual Meet¬ and Education Act. For additional in¬ • 27-31» Fourth World Con¬ formation or to enroll, contact: AIB, ing, in Nashville, Tennessee. The gress on Environmental Health, 1213 Bakers Way, Manhattan, KS meeting will take place at the will take place in Aberdeen, Scot¬ 66502; or caU (913) 537-4750; fax Opryland Hotel Convention Center. land. Subjects to be covered during (913) 537-1493. For more information contact. Dr. the Congress include Pollution Con¬ •2-4, Symposium on Dairy Frederic Harwood at (202) 737-8100 trol; Food Safety; Occupational Health or fax (202) 737-8101. Microorganisms as Probiotics and and Safety; Waste Management; Hous¬ • 13-14, PAMFES Annual Meet¬ Nutrition Week, Potsdam, Germany. ing; Water, Environmental Protection; ing and Conference, at Nittany Lion For further information, contact Prof. and Communicable Disease Control. Inn, State College, PA. For further Dr. Chr Barth, Director, DIFE, Arthur- For further information, call (01896) information or details contact. Gene Scheunert-AIlee 114-116, D-1505 754751; fax (01896) 757003. Frey at (717) 397-0719. Beigholz-Rehbriicke (Germany); tele¬ • 20, Hazardous Waste Regula¬ phone +49 33 20088216; fax +49 33 tions for Generators, in Ortando, JUNE 200 85250. FL. This course teaches participants • 6-8, Third International Con¬ about the latest requirements and the • 2-4, IDDA's 32nd Annual ference on Residues of Veterinary proper procedure for accumulation, Seminar & Expo; Dairy-Deli-Bake Drugs in Food, Veldhoven, The storage, transportation, and dis(K)saI 96, held at the Minneapolis Conven¬ Netherlands. Inquiries to Dr. N. of hazardous waste. For further infor¬ tion Center in Minneapolis, MN. For Haagsma, Utrecht University, Faculty mation contact. The University of further information, contact IDDA, of Veterinary Medicine, Dept, of the Florida’s Center for Training, Re¬ P.O. Box 5528, Madison, WI 53705- Science of Food of Animal Origin, search and Education for Environ¬ 0528; phone (608) 238-7908; fax section Food Chemistry, P.O. Box mental Occupations (UF/TREEO), (608) 238-6330.
MARCH 1996 - Daily, Food and Emrironmntal Soaitalioa 177 • 4-6,4th ASEPT International Annual Meeting, in Seattle, WA. For mation, telephone +44 (0)171 486 Conference, Securite Alimentaire additional information, contact Julie 1951; fax+44(0)171486 8773 or+44 96/Food Safety 96, co-sponsored Cattanach at (800)369-6337; fax (515) (0)171 413 8222. by lAMFES. Laval, France, with the 276-8655. ASEPT/EHEDG Symposium 1996. Contact AMGAR-ASEPT-BP49-53020 OCTOBER JULY lAVAL CEDEX-France or call 33-16 43 •2-4, International Confer¬ 49 22 22; &x 33-16 43 53 36 53. • 9-19, World’s Largest Inter¬ ence on New Developments in • 9-11, AFFTs 13th Annual Distri¬ national Culinary Event Sched¬ Refrigeration for Food Safety and bution and Logistics Conference, in uled to Take Place in the United Quality Call for Papers, co-spon- Chicago, IL The conference will host States. World Association of Cooks sored by lAMFES. Lexington, KY. leading expeits in distribution and logis¬ Societies (WAGS) has scheduled the Conference pajiers are sought from all tics, give facility tours and provide an World Cooks Tour for Hunger and areas of food refrigeration. The pur¬ oppcMtunity for an industry exchange of Culinary Arts Festival. The event will pose of this conference is to provide ideas on transportation issues. For more begin at Walt Disney World Resort an opportunity for food technolo¬ informatkxi, ccxitact AFFI at (703) 821- with a five-day international culinary gists, food processors, and refrigera¬ 0770. competition, dubbed the World Culi¬ tion engineers from around the world •10-12, The 18th Mycotoxin nary Arts Festival. For further infor¬ to exchange current information on Workshop, organized by the Insti¬ mation, contact Davin Light, Market¬ the role of refrigeration in the food tute of Mycrobiology and Toxicol¬ ing A La Carte at (407) 539-1459 or chain. For further information, con¬ ogy, and held in Kulmbach, Ciermany. Keith Keogh, World President, World tact Food Refrigeration Conference, Further information available by Assn, of Cooks Societies at (407) 560- Univ. of Kentucky, 128 Agriculture phone +49-9221-803-221; or fax +49- 2054. Engineering Bldg., Lexington, KY 9221-803-331. • 12-19,RapidMethodsandAu- •11-12, Cross-Connection 405464)276; phone (606) 257-3000 tomation in Microbiology: Inter¬ Control: Survey & Inspection ext. Ill; fax (606) 257-5671; e-mail national Workshop XVI, Kansas Course, offered by The University of [email protected]. State University, Manhattan, KS. A Florida’sCenterforTraining, Research • 16-18, l6th-Food Microbiol¬ & Education for Environmental mini-symposium will occur on July ogy Symposium and Workshop, OccupationsCUF/TREEO). Participants 12-13. Contact Dr. Daniel Y. C. Fung, Univ. of Wisconsin, River Falls, WI. learn to identify appropriate me^ods Workshop Director for further infor¬ The workshop is designed to provide to prevent baekflows for isolation and mation, telephone (913) 532-5654; containment. For further information, fax (913) 532-5681. practical demonstrations and discus¬ contact TREEO, 3900 SW 63rd Blvd., sion of various tests and instruments Gainesville, FL 32608-3848; phone available for rapid detection, isola¬ (904) 392-9570, ext. 112; fax (904) SEPTEMBER tion and characterization of food- 392-6910. bome pathogens and toxins as well • 2-3, Symposium on Years in • 29-26, International Sympo¬ as prediction of shelf-life and check¬ the Dairy Industry, Copenhagen, sium on Industrial Applications ing hygiene and sanitation in food Denmark. The main objective of this of Bioluminescence in Microbio- processing facilities. For further in¬ Symposium is to provide a compre¬ logy» at the Beaumont Conference formation, contact Dr. Pumendu C. hensive view of the role of yeasts, Center. The symposium will feature Vasavada, Dept, of Animal and Food both positive and negative aspects, in exf)erts on the application of ATP Science, Univ. of Wisconsin-River bioluminescence technology from a the dairy industry. For registration Falls, River Falls, WI 54022 or phone range of industrial sectors. These in¬ information, contact Prof. M. Jakob- (715) 425-3150; fax (715) 425-3785; clude brewing, chemicals, dairy, food, sen. The Royal Veterinary and Agri¬ internet: Pumendu.C.Vasavada@uwrf. meat, personal care products, petro¬ cultural University, Dept, of Dairy edu. leum, pharmaceuticals, softdrinksand and Food Science, Rolighedsvei 30, •31-Nov. 2, NAMA National water. For further information, con¬ DK-1958 Frederiksberg C Denmark; Convention and Exhibition, tact Dr. Bill Simpson, Cara Technol¬ telephone +45 35 28 3215; fax +45 35 Cervantes Convention Center, St. ogy Limited at int+44(0)l 342 836061; 28 32 14. Louis, MO. Exhibitors of vending ma¬ or fax +44(0) 1342 836 0l6l. • 10-14, The 11th International chines, food products and services •30-July 3, International As¬ Pack^ing & Food Processing Ma¬ related to the industry. For additional sociation of Milk, Food and Envi¬ chinery and Materials Exhibition, information, contact Larry Eils at (312) ronmental Sanitarians, Inc. 83rd Jakarta, Indonesia. For further infor¬ 3464)370.
178 Doiiy, Food ood [minMimefltal Sanitation - MARCH 1996 of the 83*^ lAMFES Annual Meeting
Monday Morning—July 1, 1996 9:45 The Influence of Divalent Cations and Chela¬ tors on Aflatoxin B, Degradation by Flavo- Travellers Advisory—Don't Leave Home Without Itl bacterium aurantiacum —D. D'SOUZA 8:30 Medical Advice and General Food Safety and R. Brackett, University of Georgia, Griffin, GA Information for Travellers—P. SNYDER, Hospitality Institute of Technology & Manage¬ 10:00 Break ment, St. Paul, MN 10:20 Determination of Nisin Activity Using an HPLC 9:00 Food Safety for Cruises—D. TURNER, CDC, Method—A. LARSSON and E. Zottola, Univer¬ Miami, FL sity of Minnesota, St. Paul, MN 9:30 New Findings in Washroom Microbiology— 10:35 Comparison of Methods for Coliform and C. GERBA, University of Arizona, Tucson, AZ Enterobacteriaceae Counts Among Naturally 10:00 Break Contaminated Food and Environmental 10:20 How Safe is Airline Food—J. SIMPSON, Samples—P. MACH and K. Lindberg, Germantown, TN 3M Company, St. Paul, MN 10:50 Ethnic Food Safety-G. SWICK, Marion County 10:50 Evidence for the Occurrence of Plant Specific General Health District, Marion, OH Bacillus cereus in the Dairy Industry- 11:20 The Safety of Mysterious Ethnic Foods- H. SCHRAFT, M. Steele, J. Odumeni, J. CANS, Santa Clara Department of Environ¬ W. McNab, and M. Griffiths, University of mental Health, San Jose, CA Guelph, Guelph, Ontario, Canada
Technical Session—General Food Microbiology 11:05 Application of Generalized Evaluation Proce¬ 8:30 Survival of Yersinia enterocolitica during dure for Comparing Isolation Methodologies Fermentation and Storage of Yogurt- for Foodbome Listeria monocytogenes— R. WILLIAMS, P. Bodnaruk, and D. Golden, T. mrCHINS, Food and Drug Administration, University of Tennessee, Knoxville, TN Washington, D.C. 8:45 Efficacy of Chlorine and Heat Treatment in 11:20 The Antibacterial Effect of Tea and Tea Concen¬ Killing Salmonella Stanley on Alfalfa Seeds, and trates on Clostridium botulinum— Growth of the Pathogen during Sprouting and P. MCCLURE and M. Cirigliano, Unilever Storage-C. JAQUETTE, L. Beuchat, and Research, Shambrook, England B. Mahon, University of Georgia, Griffin, GA 9:00 Inhibition of Listeria monocytogenes. Staphy¬ Planning for the 21st Century on the Dairy Farm lococcus aureus, and Bacillus cereus by the 8:30 Large Farm Design from the Owner/Operator Hop fi Acid Colupulone and Its Derivative, Perspective—D. BANSEN, Dairy Gold Cooper¬ Hexahydrocolupulone-J. MEYER, N. Faith, ative, Portland, OR J. Schoeni, J. Luchansky, A. Wong, J. Cerveny, 8:55 Large Herd Health Management—T. FURMAN, and M. Barney, Oscar Mayer Foods Corpora¬ Dairy Services of Arizona, Tempe, AZ tion, Milwaukee, WI 9:20 On Farm Concentration of Milk—J. OGDEN, 9:15 A Rapid Dot-Blot Immunoassay for the Detec¬ New Mexico Department of Agriculture, tion of Salmonella enteritidis in Eggs, Poultry Albuquerque, NM and Other Foods—M. YOSHIMASU and J. Zawistowski, University of Manitoba, 9:45 Proper Design of Milking Equipment- Winnipeg, Manitoba, Canada C SLOANE, Germania Equipment, 9:30 Antimicrobial Properties of Linear 10:10 Break Furanocoumarins—J. ULATE-RODRIGUEZ, 10:30 Western Milk Hauling Concepts—A. SAYLOR, H. Schafer, E. Zottola, and P. Davidson, Univer¬ Food and Drug Administration, Washington, sity of Minnesota, St. Paul, MN D.C.
MARCH 1996 - Dairy, Food and Enwoornooiol SooiMioo 17f 10:55 ECO-Agricultiire—Sustaining the Dairy Cow— Significance of Preincubation Temperature and J. LOHMAN, Blue Diamond Corporation Inoculum Size on Growth of Listeria monocytogenes—M.. GAY, K. Davey, and O. Cerf, 11:20 Electronic Communication on the Dairy Farm— ASEPT, France R. CADY, Washington State University, Thermal Destruction of Listeria innocua in Solid Puyallup, WA Muscle Beef or Chicken—J. GOFF, M. Christie, R. Story, and M. Johnson, University of Arkansas, 11:45 Farm Uses of Computer Technology— Fayetteville, AR C JAMIESON, Valley Agriculture Software, Effect of Some Additives Used in Meat Products on Tulare, CA Behavior of Listeria monocytogenes—YL RAYBAUDI Global Perspectives on £. eoli 0157:H7 and Other and A. Martinez, Universidad Central de Venezuela, Caracas, Venezuela Serotypes (Sponsored by I LSI) Evaluation of Rapid DNA Extraction Methods for 8:30 VTEC Overview—M. NEILL, Brown University Detection of Listeria monocytogenes in Dairy and Memorial Hospital of Rhode Island, Products Using the TaqMan™ Sequence Detection Pawtucket, RI System—T. COX, R. Behari, S. Flood, C. Yamashiro, 8:40 Australian Views—P. DESMARCHELIER, C. Paszko-Kolva, and R. Cano, California Polytechnic CSIRO, Australia State University, San Luis Obispo, CA 9:10 Canadian Views—J. WILSON, Health Canada Survey on Listeria spp. Contamination of Korean and University of Guelph, Guelph, Ontario, Market Pork—C. CHUNG, D. Gu, and D. Jeong, Kon- Canada Kuk University, Seoul, Korea 9:35 European Views—H. KARCH, University of Predictive Modeling of Listeria spp. Inactivation in Wurzburg, Wurzburg, Germany Whole Bovine Milk in a High-Temperature, Short- 10:05 Break Time Pasteurizer—R. MCKELLAR, P. Punidadas, and 10:25 South American Views—E. LOPEZ, Hospital de S. Liou, Centre for Food and Animal Research, Ninos, Buenos Aires, Argentina Ottawa, Ontario, Canada 10:55 U.K. Views-N. SIMMONS, Guys Hospital, Survival and Growth of Listeria monocytogenes London, United Kingdom Scott A in Beef and Pork Stored at Different Tempera¬ tures—A. CASTILLO, N. Martinez-Gonzales, and 11:25 U.S. Views—P. TARR, Children's Hospital and M. RodriguezGarcia, Texas A & M University, Medical Center, Seattle, WA College Station, TX 11:55 Round Table Disinfection Efficacy Against PureGulture and Mixed- Population Biofilms of Listeria innocua and Posters—General Microbiology Pathogens Pseudomonas aeruginosa on Stainless Steel, Teflon* • Numerical Methods to Determine Suitability of and Rubber-F. BOURION, and O. Cerf, ASEPT, Listeria monocytogenes Ribotype Patterns for France Normalization and Matching—B. TENGE, Effect of Temperature and pH on the Growth of K. Jinneman, N. Dang, F. Fry, W. Hill, and M. Wekell, Listeria monocytogenes on Pork Packaged in CO^- U.S. Food and Drug Administration, Bothell, WA P. BODNARUK and B. Shay, University of Tennes¬ • Differences in ELISA Reactions of Monoclonal see, Knoxville, TN Antibodies EM-6E11 (Genus-Specific) and EM-7G1 Microbial Competition: Suppression of Listeria (Species-Specific) Against Live and Heat Killed Cells monocytogenes Growth by Pseudomonas of Listeria and Listeria monocytogenes— fluorescens—L. BAGI and R. Buchanan, USDA, ARS, R. NANNAPANENI, R. Story, A. Bhunia, and Philadelphia, PA M. Johnson, University of Arkansas, Fayetteville, AR Evaluation of a New Rapid Screening Test for • Evaluation of Five Methods for Detection of Listeria Listeria—}. GEBLER, Murray Goulbum Co-Operative Species in Market Mussel—D.JEONG, C. Chung, D. Company, Limited, Victoria, Australia Gu, and E. Nam, Kosin University, Pusan, Korea Evaluation and Application of Listeria • Antimicrobial Agents Incorporated in Edible Films to monocytogenes Specific Antibodies—P. Schubert, Control Microbial Growth-J. GRABER, M. Schnepf, K. Kramer, and A. Bubert, MERCK KGaA, Darmstadt, S. Sumner, S. Cuppett, and C. Weller, University of Germany Nebraska, Lincoln, NE Petrifilm” Listeria Count Plate: A Highly Selective • Influence of Temperature and Preincubation Tem¬ Method for the Quantitative Recovery of Listeria perature on Survival of Listeria monocytogenes at from Environmental Samples—G. SANDBERG, pH 4.8-M. GAY, K. Davey, and O. Ceif, ASEPT, M. Tochacek, and R. Young, 3M Company, St. Paul, France MN
110 Dwy, Faad ond EnviroMnMtal SoMtalkm - MARCH 1996 Time to Toxin Production by Nonprotcolytic Monday Afternoon—July 1, 1996 Clostridium botulinum as Affected by Environmen¬ Food Safety Education tal Factors—P. ELLIOTT and D. Schaffner, Campbell 1:30 Using a Computer-Based CD-ROM Tutorial to Soup Company, Camden, NJ Strengthen Understanding of Good Sanitary Development of a Twenty-Four Hour Method for the Practices in Retail Food Stores—R. GRAVANI, Detection of Bacillus cereus Spores in Raw Milk— K. Williams, D. Berry, S. Kem, and J. Tauer, J. QUINLAN and P. Foegeding, North Carolina State Cornell University, Ithaca, NY University, Raleigh, NC 1:45 Different Ways to Get Food Safety Information Development of a PCR Assay for the Detection of to Clientele Groups—S. BARNARD, S. Knabel, Bacillus cereus—}. CZ^JKA and C. Batt, Cornell and T. Dimick, The Pennsylvania State Univer¬ University, Ithaca, NY sity, University Park, PA 2:00 Codex Alimentarius: Its Expanded Importance Effect of Modified Atmosphere and NaCl Treatment in Food Safety and International Trade- on the Growth of Yersinia enterocolitica on Mini¬ H. WEHR, TAS, Inc., Washington, D.C. mally Processed Broccoli Stored at 4°C— P. BODNARUK and A. Draughon, University of 2:15 The Management and Technology of Retail Food System Food Safety—O. SNYDER, JR., Tennessee, Knoxville, TN Hospitality Institute of Technology and Manage¬ Use of a Single Procedure for Selective Enrichment ment, St. Paul, MN Isolation and Identification of Plasmid-Bearing 2:30 ISO 9000/HACCP/Food Hygiene Practices: Virulent Serotyp)es of Yersinia enterocolitica from Food Safety and Quality for the Food and Ground Pork-S. BHADURI and A. Pickard, USDA, Beverage Industry—R- DOUGHERTY, NSF ARS, ERRC, Philadelphia, PA International, Ann Arbor, MI Enhancement of Recovery by Removal of Blood from 2:45 Food Safety Education for Teens—M. LEE and Standard Campylobacter Culture Protocol— B. Lacroix, Ryerson Polytechnic University, D. BARK, C. Abeyta, and B. Jay, U.S. Food and Drug Toronto, Ontario, Canada Administration, Bothell, WA Multiplex PCR for the Identification and Differentia¬ Technical Session—Sanitation tion of Campylobacter coli and C. j^uni— 1:30 A Novel Enzyme-Linked Antibiotic Assay for K. HARMON, Iowa State University, Ames, lA Rapid Detection of Gram-Negative Bacteria— Comparison of Selective Media for Primary Isolation V. LEWANDOWSKI, T. Bridgeman, E. Zottola, and A. Olstein, University of Minnesota, St. of Campylobacters Using Numerical and Graphical Paul, MN Tools to Indicate Optimal Media—B. TENGE, C. Abeyta, Jr., J. Hunt, P. Trost, D. Bark, C. Kaysner, 1:45 Quenching and Enhancement Effect on the ATP and M. Wekell, U.S. Food and Drug Administration, Bioluminescence Signal Using Different ATP BotheU, WA Extractans and Sanitizers—M. VELAZQUEZ, H. Chan, A. Kirumira, and J. Feirtag, University Rapid Detection of Campylobacter jejuni in Chicken of Minnesota, St. Paul, MN Products by a Nested PCR—D. WINTERS, A. O'Leary, 2:00 Characterization of AlicyclobaciUus Species and M. Slavik, University of Arkansas, Fayetteville, AR Isolated from Fruit Juices and Canned Toma¬ The Measured Heat-Resistance of Non-Proteolytic toes—I. WALLS, V. Scott, and J. Webster, Clostridium botulinum Spores is Increased by National Food Processors Association, Washing¬ Endogenous Lysozyme Activity of Vegetable Ex¬ ton, D.C. tracts—S. STRINGER and M. Peck, Institute of Food 2:15 Chemical, Microbiological, and Physical Quality Research, Norwich, United Kingdom of Packaged Ice in Florida—R. SCHMIDT and Microbiological Quality of Cream-Fillings from G. Rodrick, University of Florida, Gainesville, Doughnuts Sold at Bulawayo, a Zimbabwean City— FL R. OKAGBUE, Applied Biology and Biochemistry, 2:30 Assessment of the Microbiological Quality of Byo, Zimbabwe Ready-to-Use Vegetables for Healthcare Food Service in Ontario, Canada—J. Odumeru, Cross Protection by Heat and Cold Shock to Lethal S. Mitchell, D. Aves, J. Lynch, A. Yee, S. Wang, Temperatures in Clostridium perfringens— S. Styliadis, and J. Farber, Ontario Ministry of J. LIMQn, N. Heredia, and J. Garcia-Avarado, UANL, Agriculture, Guelph, Ontario, Canada Mexico 2:45 The Effect of Lactic Acid Sanitizer Treatment on Effect of Heat Shock on Sporulation, Protein Synthe¬ Listeria monocytogenes L-Forms Biofilms on sis and Enterotoxin Production of Clostridium Food and Clinical Contact Surfaces—S.JASSIM, perfringens—^. HEREDIA, J. Garcia-Avarado, and A. Hibma, and M. Griffiths, University of R. Labbe, UANL, Mexico Guelph, Guelph, Ontario, Canada
MARCH 1996 - Oiwy, Food ood Emriromoiital Sooitalm IH Technical Session—Meat & Poultry Safety Sensory Attributes of Dairy Foods 1:30 Ecology of Salmonella, Campylobacter and 1:30 Introduction to Sensory Principles—J. BRUHN, Listeria in Chicken Production—S. BAILEY, University of Califomia-Davis, Davis, CA N. Stem, and N. Cox, USDA-ARS-RRC-PMSRU, 1:50 Milk Sensory Attributes—S. BARNARD, Penn Athens, GA State University, University Park, PA; E. SPEAR, 1:45 Evaluation of a Steam Pasteurization Process Dairy & Food Industry Consultant, Corpus in a Commercial Beef Processing Facility— Christie, TX; M. SMUKOWSKI, University of A. NUTSCH, R. Phebus, D. Schafer, Wisconsin, Madison, WI M. Riemann, R. Wilson, and J. Leising, 2:05 Cheddar Cheese Sensory Attributes—M. BATES, Kansas State University, Manhattan, KS Washington State University, Pullman, WA; 2:00 Characterization of Lactococcus spp. Isolated T. LENSMIRE, LOL, Lake to Lake, Denmark, from Cooked Modified Atmosphere Packaged WI; T. DULMAGE, University of Wisconsin, Poultry Meat-R. BARAKAT and L. Harris, University of Guelph, Guelph, Ontario, Canada Madison, WI 2:15 The Optimization of a Lactic Acid Treatment 2:20 Yogurt Sensory Attributes—P. JELEN, Univer¬ for the Improvement of the Microbiological sity of Alberta, Edmonton, Alberta, Canada Quality and Safety of Poultry Carcasses— 2:35 Ice Cream Sensory Attributes—R. MARSHALL, D. BAUTISTA, N. Sylvester, S. Barbut, and University of Missouri, Columbia, MO; M. Griffiths, University of Guelph, Guelph, T. GOTTEMOLLER, Archer Daniel Midland, Ontario, Canada Decatur, IL 2:30 Level of Campylobacter on the Farm Associ¬ 2:50 Cottage Cheese Sensory Attributes— ated with Levels on Processed Carcassess— R. BRADLEY, University of Wisconsin, N. STERN, USDA-ARS-RRC-PMSRU, Athens, GA Madison, WI, T. GRUETZMACHER, 2:45 An Effective Procedure for the Detection of Dean Foods Co., Rockford, IL Campylobacter spp. on Broiler Carcasses by Rinsing Directly with Enrichment Broth- 3:05 Break M. MUSGROVE, N. Stem, and R. Johnson, USDA-ARS-RRC-PMSRU, Athens, GA 3:25 Sensory Evaluation of the Products 3:00 Break 3:20 Comparison of In Ovo Treatments for Reduc¬ 4:50 Open Discussion tion of Salmonella Colonization in Broiler Chickens—J. LINE, N. Stem, S. Bailey, and Controlling Escherichia coli 0157:H7and Friends N. Cox, USDA-ARS-RRC-PMSRU, Athens, GA in Meat 3:35 Immobilization of Nisin in an Edible Gel for 1:30 Industrial Perspective—J. WILLIAMS, American Reducing Bacteria on the Surface of Beef and Meat Institute, Arlington, VA in Ground Beef—C. NETTLES-CUTTER and 2:00 Farm Prevalence of EHEC and Production G. Siragusa, USDA-ARS, Clay Center, NE Intervention Strategies—R- JOHNSON, Agricul¬ 3:50 Statistical Evaluation of a Poultry Process for ture Canada the Determination of Overall Quality Using 2:30 Effect of Carcass Decontamination Procedures Conventional Microbiology and ATP Biolumi¬ on Microflora—W. DORSA, USDA, ARS, Clay nescence—D. BAUTISTA, S. Barbut, J. Vaillancourt, L. Harris, and M. Griffiths, Center, NE University of Guelph, Guelph, Ontario, Canada 3:00 Break 4:05 Environmental Analysis Methods Utilized to 3:20 Intervention Strategies in Primary Processing- Determine the Contamination Source in a New Zealand Experience-R. COOK, Ministry Sausage Processing Plant-S. SHUMAKER and of Agriculture, New Zealand J. Feirtag, University of Minnesota, St. Paul, MN 3:50 Physiological Control of EHEC—T. ROSS, 4:20 Comparison of F+RNA Coliphage and Coliform University of Tasmania, Australia Levels as Fecal Contamination Indicators in a Pork Slaughteihouse Environment—A. MILLER 4:20 Control of Escherichia coli 0157:H7 in Dry, and B. Eblen, USDA, ARS, ERRC, Philadelphia, Fermented Sausage—J. LUCHANSKY, Food PA Research Laboratory, Madison, WI 4:35 Quantity and Distribution of Airborne Microor¬ ganisms in Poultry Processing Environments- Posters—Methods/Sanitation R. LINTON, K. Lutgring, M. Peugh, A. Heber, • Assessing Microbial Hazards from Chilled/Frozen and N. Zimmerman, Purdue University, West Foods Exposed to Refrigeration Failure—R. LACHICA Lafayette, IN and R. Worfel, U.S. Army, Natick, MA
182 Daily, Food and Enviromnenlol Sonitation - MARCH 1996 Microbial Quality of Vacuum Packaged Cook/Chill A New Medium for the Quantification of Bacteria in Foods Prepared in a Hospital-B. LANGLOIS, Food After 24 Hours—D. TOWNSEND, A. Croteau, K. Akers, S. Bastin, and J. O'Leary, University of and A. Naqui, IDEXX Laboratories, Westbrook, ME Kentucky, Lexington, KY Real Time Monitoring of Lactic Fermentations Using Automated Ribotyping-Based Assessment of Diversity Impedance Microbiology-J. COOMBS, A. Marshall, in Bovine Mastitis-Causing Microorganisms— A. Pridmore, and P. Silley, Bioscience International J. BRUCE, A. Rivas, C. Batt, M. Wiedmann, Inc., Rockville, MD C. McDowell, R. Gonzalez, and E. Cole, DuPont Experimental Station, Wilmington, DE The Efficacy of Washing and Sanitizing Animal Hauling Trucks-K. RAJKOWSKI, USDA, ARS, ERRC, A Comparison of Various Phenotypic and Genotypic Philadelphia, PA Methods for Typing Enterobacter sakazakii— M. NA2AROWEC-WHITE and J. Farber, Health Enhanced Detection of Pathogens in Meat Products Canada, Ottawa, Ontario, Canada Using Automated Malthus Conductance Assays— Comparative Recovery of Coliforms from Meat and D. GIBSON, BIODON, Aberdeen, United Kingdom Milk Using m-ColiBlue24 and Direct Plating— Genetic Characterization and Identification of Lactic J. DICKSON, J. Erdmann, and M. Grant, Iowa State Acid Bacteria Important to the Food Industry Using University, Ames, lA Automated Ribotyping—A. MCCARDELL, J. Bruce, Rapid Coliform Counts of Raw Milk— E. Cole, and M. Corby, DuPont Experimental Station, P. TUTTEMWONG and K. Tuitemwong, KMIT Wilmington, DE Thonburi, Thailand Biopreservation of Vacuum Packaged Coarse Ground Microbiological and Sensory Quality of Milk— Beef by Leuconostoc gelidum UAL 187—R. WOROBO, C HACKNEY, S. Duncan, H. WiUiams, and G. Greer, M. Stiles, and L. McMullen, University of W. Hartman, Virginia Polytechnic Institute and State Alberta, Edmonton, Alberta, Canada University, Blacksburg, VA Oregon Consumers’ Use of U.S.D.A. Safe Handling Fermented Milk Containing Bifidobacterium Instructions Label on Meats and Poultry and Their longum Potentiates Immune Respnise of the Host— Knowledge of Foodbome Illness Risks— C FERREIRA, M. Moulin, and J. Mezencio, M. WOODBURN and C. Raab, Oregon State Univer¬ Universidade Federal de Vicosa, Vicosa, Brazil sity, Corvallis, OR Survival and Growth of Aeromonas hydrophila and An Evaluation of the Efficacy of Two Beef Carcass Listeria monocytogenes on Raw Cabbage and Decontamination Methods—S. KOCHEVAR, J. Sofos, Celery—R- DIAZ, R. Raybaudi, and A. Martinez, and G. Smith, Colorado State University, Fort Collins, Universidad Central de Venezuela, Caracas, Venezu¬ CO ela Isolation of Hafnia alvei from Commercially- Isolation and Characterization of Lactic Acid Bacteria Prepared, Chub-Packed Ground Beef, and Its from Bean Sprouts which Inhibit Listeria Importance in Meat Spoilage—S. GAMAGE, monocytogenes—}. FARBER, Y. Cai, and L. Ng, S. Ingham, and J. Luchansky, Food Research Insti¬ Health Canada, Ottawa, Ontario Canada tute, Madison, WI Occurrence of Listeria monocytogenes. Salmonella Microbiology of Aquacultured Striped Bass Grown in spp., Escherichia coli and Escherichia coli 0157:H7 Earthen Ponds, Flow-Through Tanks, and Recirculat¬ in Vegetable Salads-C. LIN, S. Fernando, T. Huang, ing Tanks—P. NEDOLUHA and D. Westhoff, Univer¬ and C. Wei, University of Florida, Gainesville, FL sity of Maryland, College Park, MD Growth of Listeria monocytogenes on Minimally Growth of Psychrotrophic Pathogens on Refrigerated Processed Broccoli with Antimicrobial Treatment— Aquacultured Rainbow Trout and Channel Catfish R. SMILEY, D. Grindstead, J. Mount and Filets—C. FERNANDES, T. Thomas, and G. Flick, A. Draughon, University of Tennessee, Knoxville, TN Virginia Polytechnic Institute and State University, Application of ATP-Bioluminescence for Cleaning Blacksburg, VA Validation of Food Processing Equipment— E. EHRENFELD, J. Scheld, S. Miller, and C. Carpen¬ Effect of Organic Acids on the Microflora of Charmel ter, IDEXX Laboratories, Westbrook, ME Catfrsh (Ictalurus punctatusy-C. FERNANDES, J. Cohen, T. Thomas, and G. Flick, Virginia Polytech¬ Application of a Rapid ATP-Bioluminescence Method for Assessing Cleanliness of Milking Equipment— nic Institute and State University, Blacksburg, VA K. STRUTZ, C. Fong, and P. Vasavada, University of Comparison of Quality in Aquacultured Fresh Catfish Wisconsin-River Falls, River Falls, WI Filets 11; Pathogens Esc/renc/rfa co/f 0157:H7, Monitoring Cleanliness of Food Contact Surfaces Campylobacter, Vibrio, Plesiomonas and Kleb- Using Rapid ATP-Bioluminescence Method— siella-C.. FERNANDES, G. Flick, J. Silva, and C FOONG and P. Vasavada, University of Wisconsin- T. McCaskey, Virginia Polytechnic Institute and State River Falls, River Falls, WI University, Blacksburg, VA
MARCH 1996 - Dairy, Food ond EmiroMiwiitol Sonitotioo 113 • Microbial Evaluation of Salmon Roe Processed in 9:45 Survival of Escherichia coli 0157:H7 during Alaska-B. HIMELBLOOM and C. Crapo, University Fermentation of Apple Cider-J. SEMANCHEK of Alaska, Kodiak, AK and D. Golden, University of Tennessee, • Biogenic Amines in Fish Sauces—Y. HUANG, Knoxville, TN M. Zheng, H. Amos, K. Gates, and M. Froetschel, 10:00 Break University of Geoi^gia, Athens, GA 10:20 Sensitivity of Escherichia coli 0157:H7 Isolates • Quality of Surimi Made from TUapia and Carp— to Ionizing Radiation—A. CHAN, J. Dickson, Y. HUANG, H. Abdel-Aal, and A. Awad, University and D. Olson, Iowa State University, Ames, lA of Geoi;gia, Athens, GA 10:35 Application of a Fluorogenic 5’ Nuclease PCR Assay for Detection of Listeria monocytogenes Tuesday Morning—July 2, 1996 in Raw Milk—C. BATT, D. Norton, B. Miller, Use of Indicator Microorganisms in Food Safety R. Behari, S. Flood, V. Lunge, and P. Witham, 8:30 Microbial Indicators: Purposes and Uses Cornell University, Ithaca, NY —L. JAYKUS, North Carolina State University, 10:50 Development of a Bacteriophage—Mediated Raleigh, NC ATP Bioluminescent Detection System for 8:55 Use of Microbial Indicators—Regulatory Per¬ Listeria monocytogenes—'L. MCINTYRE, spective— S. Jassim, and M. Griffiths, University of 9:20 Use of Microbial Indicators—Industry Perspec¬ Guelph, Guelph, Ontario, Canada tive—D. ZINK, Nestle USA, Inc., Glendale, CA 11:05 Use of Nisin to Control Listeria monocytogenes 9:45 Value of Microbial Indicators in Environmental in Queso Fresco Cheese—A. DEGNAN, Monitoring-J. FRANK, University of Georgia, N. Farkye, M. Johnson, andj. Luchansky, Food Athens, GA Research Institute, Madison, WI 10:10 Break 11 ;20 Response of Escherichia coli 0157:H7 in the Presence of Sodium Lactate during Refrigerated 10:30 Microbial Indicators and Foodbome Patho¬ Storage with and without Temperature Abuse— gens—5ij/mone/to—S. BAILEY, USDA-ARS- D. CONNER and O. Oyarzabal, Auburn Univer¬ RRC, Athens, GA sity, Auburn, AL 10:55 Microbial Indicators and Foodbome Patho¬ gens—£sc/jerfc/jw coli 0157:H7 Increasing Dairy Product Shelf Life -R. NICKELSON, Silliker Laboratories Group, 8:30 Computerization in Pastuerization Controls— Homewood, IL R. COFFMAN, Masterleo and Associates, 11:20 Bacteriophage Indicators of Enteric Pathogens Worthington, OH in Food-M. SOBSEY, University of North 9:00 Round Table Discussion on Increasing Shelf- Carolina at Chapel Hill, Chapel Hill, NC Life from 16 to 21 Days—J. DELANEY, Prairie Farms Dairy Inc., Carlinville, IL; R. FUQUA, Technical Session—fscheric/iio €oli/Listeria Quality Chekd Dairy Products Association, 8:30 Acid and Heat Tolerance of Acid Habituated Naperville, IL; T. BOUFFORD, Ecolab Research Escherichia coli 0157:H7-H. THIPPAREDDI, Center, St. Paul, MN; V. MILLS, Evergreen D. Retzlaff, R. Phebus, and D. Fung, Kansas Packaging, Cedar Rapids, LA State University, Manhattan, KS 10:00 Break 8:45 Changes in Heat-Resistance of Escherichia coli 0157:H7 Following Heat Shock and Acid- 10:20 Plant Design and Equipment for Aseptic and Shock—N. WILLIAMS and S. Ingham, Univer¬ Near Aseptic Processing of Milk—D. HENYON, sity of Wisconsin-Madison, Madison, WI Elopak Inc., New Hudson, MI; C. REINHART, Waukesha Cherry Burrell, Louisville, KY; 9:00 Influence of a^ and Temperature on Viability of R. SIMPSON, APV Crepaco, Rosemont, IL Unheated and Heat-Stressed Escherichia coli 0157:H7 in Salami-R. CLAVERO and 11:20 Regulatory Concerns of Aseptic Processing— L. Beuchat, University of Georgia, Griffin, GA S. SIMS, Food and Drug Administration, Washington, D.C. 9:15 Isolation and Characterization of Substances Inhibitory to Escherichia coli 0157:H7 and Emerging Issues in Communicating Food Safety Listeria monocytogenes—t. BRIDGEMAN and Risks E. Zottola, University of Minnesota, St. Paul, MN 8:30 Consumer Perceptions of Food Safety Issues: 9:30 Outer Membrane Proteins and Adherence of What do We Know and How are We Using That Iron-Stressed Enterohemorrhagic Escherichia Information in Developing Risk Communica¬ coli to HEp-2 Cells-T. SCHWACH and tion Strategies?—R, GRAVANI, Cornell Univer¬ E. Zottola, University of Minnesota, St. Paul, MN sity, Ithaca, NY
184 Daily, Food and Emironmontol Sonitotion - MARCH 1996 9:00 Changing Newspaper Coverage of Microbial • Electron Microscopy of Fungal Spores Produced Food Safety Risks in North America and Impli¬ under Reduced Water Activity-M. BLASZYK and cations for Risk Communication—D. POWELL, G. Blank, University of Manitoba, Winnipeg, University of Guelph, Guelph, Ontario, Canada Manitoba, Canada 9:30 Effect of Professional and Media Warnings • Stability of Fumonisin B, (FB,) during Extrusion about the Hazards of Escherichia coli 0157:H7 Cooking—S. KATTA, M. Castelo, S. Sunmer, Prior to and After the 1993 Jack-in-the-Box M. Hanna, and L. Bullerman, University of Nebraska, Outbreak—L. HARRIS, University of California Lincoln, NE at Davis, Davis, CA • Inhibition of Growth and Mycotoxin Production of 10:00 Break Penicillium by Lactobacillus Species—H. GOURAMA, Penn State, Reading, PA 10:20 Communicating to the Public About New Technologies—C. BRUHN, University of • An Easy Screening Test for Detecting Yeast Contami¬ Califomia-Davis, Davis, CA nation in Rinse Water Samples—C. CHEN, K. Doherty, and A. Naqui, IDEXX Laboratories, Inc., 10:50 Overview of Existing Food Safety Communica¬ Westbrook, ME tion and Education Programs—C. ROBERTS, U.S. Department of Agriculture/Food & Drug • Fumonisin Concentrations in Commercial Com Administration, Beltsville, MD Based Food Products—M. CASTELO, S. Sumner, and L. Bullerman, University of Nebraska, Lincoln, NE 11:20 Designing Food Safety and Nutrition Informa¬ tion, Educational Materials and Campaigns: • Retention of Acid Tolerance and Acid Shock Re¬ A Comparative Review of Four Campaigns— sponses in Escherichia coli 0157:H7-D. GARREN, C SCHIFFMAN, Food and Drug Administra¬ M. Harrison, and S. Russell, University of Georgia, tion, Washington, D.C. Athens, GA • A Model for the Interactions of Temperature pH, Posters—Escherichia coli/Listeria Lactate, Salt and Nitrite on the Survival of Escheri¬ • A Definitive and Rapid Method for Identifying chia coli 0157:H7-R- WHITING and M. Golden, Atypical Salmonella from Selective Agar Plate— USDA, ARS, ERRC, Philadelphia, PA E, COLE, S. Tseng, M. Barbour, D. Macool, L. Ecret, • Effectiveness of Sanitizers vs. Escherichia coli C. McDowell, H. White, and B. Kriegar, DuPont 0157:H7—Z. WANG and M. Banner, Diversey Experimental Station, Wilmington, DE Corporation, Plymouth, MI • Control of Enteric Pathogenic Bacteria on Fresh • Heat Shock Response Protects Escherichia coli Produce—D. PETERS, S. Sumner, J. Albrecht, and 0157:H7 Against Lethal Acidity-G. WANG and L. Bullerman, University of Nebraska, Lincoln, NE M. Doyle, University of Georgia, Griffin, GA • Evaluation of the Salmonella BAX™ System A Rapid • Survival of Escherichia coli 0157:H7 in Drinking and PCR Based Method for the Analysis of Foods for Recreational Water—G. WANG and M. Doyle, Foodbome Salmonella—C. SOBITIES, A. Bennett, University of Georgia, Griffin, GA D. Greenwood, R. Betts, and J. Banks, DuPont Experimental Station, Wilmington, DE • Heat Inactivation and Injury of Escherichia coli • Establishing Baseline Risk for Salmonella enteritidis 0157:H7 Cultured at 10 and 37°C-J. SEMANCHEK in Shell Eggs—R. MORALES, L. Jaykus, and and D. Golden, University of Tennessee, Knoxville, P. Cowen, North Carolina State University, Raleigh, TN NC • Studies on the Survival of Escherichia coli 0157:H7 in Fermented Meat Products—D. RIORDAN, • Elimination of Salmonella and Staphylococcus G. Dufiy, J. Sheridan, R. Whiting, B. Eblen, aureus from Bison, Ostrich, Alligator, and Caiman D. McDowell, and 1. Blair, The National Food Meat by Gamma Irradiation—D. THAYER and Centre Dunsinea, Castleknock, Ireland G. Boyd, USDA, ARS, ERRC, Philadelphia, PA • Evaluation of an ELISA System for Detecting • Detection of Salmonella in Food Using a Novel Verotoxin Produced by Enterohemorrhagic Escheri¬ PCR-Based Fluorogenic 5' Nuclease Assay— chia coli (EHEC)-W. TSAI, C. Miller, and C YAMASHIRO, R. Behari, S. Flood, C. Thio, E. Richter, Silliker Laboratories of Ohio, Inc., P. Witham, D. Norton, S. Kawasaki, B. Kimura, Columbus, OH T. Fujii, and C. Paszko-Kolva, Perkin-Elmer, Foster City, CA • A Multiplex PCR Assay for Detecting Verotoxin- • Rapid Molecular Method for the Detection of Human Producing Escherichia coli 0157:H7—J. MENG, Enteric Viruses in Clams—A- DIX and L. Jaykus, S. Zhao, and M. Doyle, University of Georgia, Griffin, North Carolina State University, Raleigh, NC GA • The Effects of Some Extrusion and Canning Pro¬ The Behavior of Escherichia coli 0157:H7 in Fer- cesses on Deoxynivalenol—C. WOLF-HALL, menution Systems with Thermophilic and L. Bullerman, and M. Hanna, University of Nebraska, Mesophilic Dairy Starter Cultures—J. SOUDAH, Lincoln, NE and K. Boor, Cornell University, Ithaca, NY
MARCH 1996 - Dairy, Food ond Environmental SonHotion 185 • Thermal Inactivation of Escherichia coli 0157:H7 10:00 Break in Meat—O. SNYDER, JR., V. Juneja, and B. Manner, 10:20 Risk Assessment of Seafood in Canada—Initial Hospitality Institute of Technology & Management, Stages—E. TODD, Health Canada, Ottawa, St. Paul, MN Ontario, Canada • Validation of Pepperoni Processes for Control of 10:50 Epidemiology and Detection of Human Enteric Escherichia coli 0157:H7—N. FAITH, J. Hinkens, Viruses in Se^ood—L. JAYKUS, North Carolina T, Lorang, P. Bailey, D. Buege, J. Luchansky, and State University, Raleigh, NC C. Kaspar, University of Wisconsin, Madison, WI 11:20 Aquaculture—M. WEKELL, U.S. Food and Drug • Survival of Escherichia coli 0157:H7, Listeria Administration, Bothell, WA monocytogenes, and Salmonella typhimurium in Ground Beef Jerky-J. HARRISON and M. Harrison, Microbiology of Wine University of Geoigia, Athens, GA 8:30 Quality Control Aspects in Winemaking— A. KARUMANCHIRI, Liquor Control Board of • Acid Stress and Death in Pathogenic Escherichia Ontario, Toronto, Ontario, Canada coli—A. CASTILLO, E. Cabrera-Diaz, and M. Rodriguez-Garcia, Texas A & M University, 9:00 Influence of Yeast Strains on Wine Quality— College Station, TX G. CONE, Lallemand Ltd., Montreal, Quebec, Canada • Effea of Escherichia coli 0157:H7 Growth in the 9:30 Yeast Enumeration and Identification— Presence or Absence of Glucose on Its Acid Toler¬ L. BEUCHAT, University of Geoigia, Griffin, GA ance—R. BUCHANAN and S. Edelson, USDA, ARS, ERRC, Philadelphia, PA 10:00 Break • Prevalence of Escherichia coli 0157:H7 in Lebanon- 10:20 Interaction Between Yeasts and Malo-lactic W. BIRBARI, M. Jurdi, G. Araj, and M. Mikati, Bacteria—C EDWARDS, Washington State American University of Beirut, Beirut, Lebanon University, Pullman, WA • A PCR-Based Method for the Detection of Escheri¬ 10:50 Physiology of the Malo-lactic Bacteria— chia coli 0157:H7 from Ground Beef— E. OLSEN, Chateau Ste MicheUe, Woodinville, WA W. BARBOUR, L. Ecret, C. Sobities, S. Fritschel, 11:20 Wine Spoilage Microorganisms and Their DuPont Experimental Station, Wilmington, DE Control-D. SPUTTSTOESSER, Cornell University, Geneva, NY Tuesday Afremoon—July 2, 1996 General Session—Ensuring a Safe Global Food Dairy Foods Safety and Quality—Dairy Foods Research Centers Supply (Sponsored by I LSI) 1:30 A Global Perspective of Foodbome Disease— 8:30 The Development and Use of Bacteriocin- S. NOTERMANS, National Institute of Public Containing Dairy Ingredients to Control Health, Bilthoven, The Netherlands Unwanted Microorganisms in Formulated Foods—E. ZOTTOIA, University of Minnesota, 2:00 Microbial Food Safety Issues and Concerns in St. Paul, MN International Trade-M. VAN SCHOTHORST, Nestec Ltd., Vevey, Switzerland 9:00 Survival of Escherichia coli 0157:H7 in 2:30 Microbial Hazards and Emerging Issues Associ¬ Fermented Dairy Foods—K. BOOR, Cornell ated with Produce-K. WACHSMUTH, U.S. University, Ithaca, NY Food and Drug Administration, Washington, D.C. 9:30 Mastitis Pathogens of Public Health Concerns— 3:00 Microbial Hazards and Emerging Issues Associ¬ J. CULLOR, University of Califomia-Davis, ated with Seafood—E. GARRETT, National Davis, CA Marine Fishery Service, Pascagoula, MS 10:00 Break 3:30 Break 10:20 Microbiological Safety and Quality of Reduced- Fat Cheddar Cheese—E. JOHNSON, University 3:50 lAMFES Annual Business Meeting of Wisconsin, Madison, WI 10:50 HACCP Model Programs for the Dairy Indus¬ Wednesday Morning-^uly 3, 1996 try—R. BISHOP, University of Wisconsin, Microbiological Issues in Seafood Madison, WI 8:30 Parasites in Seafoods—A. ADAMS, U.S. Food and Drug Administration, Bothell, WA Framework for Accessing the Risk of Microbial 9:00 Marine Toxins-R. MANGER, U.S. Food Contamination (Sponsored by ILSI) and Drug Administration, Bothell, WA 8:30 The Role of Risk Assessment in Microbial Food/ 9:30 Control of Bacterial Pathogens in Seafood Water Safety Regulatory Issues—D. VOSE, -M. EKLUND. NMFS, Seattle, WA DVRAS, Wincanton, United Kingdom
IN Dwy, Fwd ond Enviromwiitol SonHotiM - MARCH 1996 9:00 Risk Assessment Principles Document of the 1:50 Strategies for Controlling Salmonella U.S. National Advisory Committee on Microbial enteritidis in Egg-Laying Chickens—R. GAST, Criteria for Foods-R. BUCHANAN, U.S. USDA-ARS, Athens, GA Department of Agriculture, Philadelphia, PA 2:10 Ecological Concepts for Developing Continu¬ 9:30 Overview of Microbial Risk Assessment in the ous-Flow Competitive Exclusion Cultures for Agri-Food Industry: Approaches to Identifying Food Animals-D. NISBET, USDA-ARS, CoUege Intervention Strategies for Risk Reduction— Station, TX A. LAMMERDING, Agriculture and Agri-Food 2:30 Virulence Mechanisms of Bacterial Pathogens Canada, Guelph, Ontario, Canada and the Effect of Human Biota Interactions in 10:00 Break the Gut—K- WHSON, Duke University Medical 10:20 Conceptual Framework for Microbial Water Center, Durham, NC Safety Risk Assessment: Report of the ILSI Risk 2:50 Break Science Institute Working Group on Microbial 3:10 Research Strategies for Understanding Risk Assessment—J. SEED, ILSI Risk Science Foodborne Pathogen Competiveness under Institute, Washington, D.C. Strict Anaerobic and Gastrointestinal Condi¬ 10:50 Development of Risk Assessment Guidelines for tions—S. RICKE, Texas A & M University, Foods of Animal Origin in International Trade— College Station, TX S. HATHAWAY, Ministry of Agriculture and 3:30 Immuno-Based Methodology for Detection of Fisheries Regulatory Authority, Gisborne, New Competitive Exclusion Cultures—L. STANKER, Zealand USDA-ARS, College Station, TX 11:20 Practical Approaches to Risk Assessment: Euro¬ 3:50 The Utility of Molecular Assays for Understand¬ pean Perspectives—M. VAN SCHOTHORST, ing Microbial Gene Expression in Gastrointesti¬ NESTEC, Ltd., Vevey, Switzerland nal Tracts—S. PHXAI, Texas A & M University, El Paso, TX Wednesday Afternoon—July 3/ 1996 Surveillance of Foodborne and Waterborne Emerging Issues in Food Mycology Disease 1:30 Detection, Control and Toxicity of Fumonisns 1:30 Salmonella enteritidis Surveillance in New and Other Fusarium Toxins—L. BULLERMAN, York State—J. GUZEWICH, New York Depart¬ University of Nebraska, Lincoln, NE ment of Health, Albany, NY 2:00 Alternative Methods for Isolation, Culture and Identification of Fungi in Foods—L. BEUCHAT, 2:00 Escherichia coli 0157:H7 Outbreaks in the University of Georgia, Griffin, GA Northeast United States—B. BARTLESON, Washington State Department of Health, 2:30 Immunological and Genetic Methods to Rapidly Olympia, WA Detect Fungi in Foods—M. COUSIN, Purdue University, West Lafayette, IN 2:30 Foodborne Disease Surveillance—A National 3:00 Break Perspective-E. TODD, Health Canada, Ottawa, Ontario, Canada 3:20 Biocontrol of Mold Growth and Mycotoxin Production—H. GOURAMA, Penn State Univer¬ 3:00 Break sity, Reading, PA 3:20 Foodborne Disease SurveUlance in Latin 3:50 Heat Resistant Molds and Preservative Resistant America and the Caribbean-An International Yeasts-A. KING, USDA, Alban, CA Perspective—P. ARAMBULO, Pan American Health Organization, Washington, D.C. intervention Strategies for Safe Meats: Production to Consumers 3:50 On Sites Investigation of Waterborne Disease— K- FOX, Environmental Protection Agency, 1:30 Probiotics—N. COX, USDA, ARS, Athens, GA Cincinnati, OH 1:55 Slaughter—J. REIMANN, Excel Corporation, 4:20 Procedures to Investigate Waterborne Illness— Wichiu, KS F. BRYAN, Food Safety Consultant, Lithonia, GA 2:20 Chemical Treatments/Bacteriocins— B. SIELTON, North Carolina State, Raleigh, NC Current Methods and Future Prospects for the 2:45 Irradiation-J. DICKSON, Iowa State University, Control of Foodborne Pathogen Colonization in the Ames, lA Gastrointestinal Tract 3:10 Break 1:30 Historical, Current, and Future Prospects for 3:30 Restaurants—D. THENO, Foodmaker Inc., Probiotic Research—International Persfjectives— San Diego, CA S. STAVRIC, Bureau of Microbial Hazards, 3:55 Retail-G. PRINCE, The Kroger Company, Ottawa, Ontario, Canada Cincinnati, OH
MARCH 1996 - Dairy, Food ond Enviroomonlal SonHotioR 117 83rd lAMFES Annual Meeting SpcciaC ^Events
Opening Session Exhibit Schedule
Ivan Parkin Lectureship Monday, July 1, 1996 Sunday, June 30, 1996 — 7:00 p.m. 9:30 a.m. - 4:00 p.m. Exhibits Open Lecture: Sense, Nonsense, and Science presented Complimentary Coffee and Donuts in Exhibit Hall by: Joseph A. Schwarcz, Ph.D., Professor of Chemistry, (9:30 a.m. — 11:00 a.m.) Vanier College; Senior Adjunct Professor of McGill University; Science Editor of CJAD Radio; TV Columnist Tuesday, July 2, 1996 on The Discovery Channel. 9:30 a.m. - 4:00 p.m. Exhibits Open Complimentary Lunch in Exhibit Hall Qieese and Wine Reception (12:00 p.m. — 1:30 p.m.) Held in the Exhibit Hall Sunday, June 30, 1996 — 8:00 p.m. — 10.00 p.m. lAMFES Annual Awards Banquet The traditional opening of the Educational Exhibits and Receptian and an opportunity to learn about the latest industry advancements as well as greet old friends and make Wednesday, July 3, 1996 new friends. Reception: 6:00 p.m. — Banquet: 7:00 p.m. Registration: $35 ($40 Late) Monday Night Gala Included in Full Registration Evening at the Museum of Flight
Monday, July 1, 1996 — 6:00 p.m. — 9:00 p.m. lAMFES Kids' Pizza Banquet Registration: $45 (Late $50) Wednesday, July 3, 1996 — 6:30 p.m. — 9:30 p.m. Enjoy dinner at Seattle’s most spectacular attrac¬ Registration: $ 15 ($20 Late) tion: Boeing Museum of Flight. In the steel and glass Adult supervised for children ages 4 and up. Pizza, Great Gallery, the history of aviation soars past, with (>op and activities provided. more than 20 full-sized aircraft flying in formation six stories above. Dinner will be in the Musuem’s Side Gallery overlooking the colorful displays. lAMFES Kids' Room After dinner feel free to tour the facility. Visit the Monday — Wednesday, July 1,1996—July 3,1996 “Red Bam”, the birthplace of Boeing. See the world’s 9 a.m. — 12 noon and 1:30 p.m. — 4:30 p.m. only remaining M/D-21 Blackbird, a rare World War II No registration required, please check in. FG-ID Corsair fighter, the sole remaining 1929 Boeing 80A Trimotor, and dozens of other vintage aircraft and Adult supervised child care for children ages 4 and spacecrafts. up.
Atteitioii Annual MeeUng Attendees!
Our Monday Evening Gala has been changed. In the February issue of DFES the Gala was listed as an “Evening at Redhook” which has now been changed to an “Evening at the Museum of Flight.” Although the location has changed for the Gala, the ticket prices are the same. Please read the new listing above for a description of the event.
IIS Dairy, Food and EnviroiMiMlal Sonitotion - MARCH 1996 Spouse/Companion ^ours
Sample Seattle — A Deluxe City Tour Country Sampler Sunday, June 30—10:00 o.m. — 3:00 p.m. Tuesday, July 2, 1996 — 9:00 a.m. — 3:30 p.m. Registration: $30 (Late $35) Lunch on your own Registration: $30 (Late $35), Lunch on your own Come sample Seattle — This tour provides an This favorite outing begins with a scenic ride through overview of the many attractions Seattle offers its the foothills of the Cascade Mountains to breathtaking visitors. You’ll enjoy a drive along the waterfront with Snoqualmie Falls. Once worshipped by Native American its import shops and fresh seafood restaurants. Then Indians as a place for the gods, these falls are actually 97 you’ll drive into Pioneer Square, the city’s oldest area feet higher than Niagara! Next you’re off to Gilman rich with early 1900’s architecture, much of which has been renovated into art galleries and specialty shops. Village in Issaquah. The homes are historic and provide a Next is the International District in which evidence of unique setting for shops which include hand-crafted the Pacific Rim cultural influences abound. The tour jewelry, clothing, home accessories and freshly baked continues along Lake Washington into the Arboretum goods. You will have time to explore. The last stop will and on to the University of Washington campus. The be Chateau Ste. Michelle, Washington’s premier winery. Hiram Chittenden Locks and salmon ladders will be the Nesded on 87 acres of rolling grounds, the original manor first stop. The locks connect the Puget Sound with house was built in 1912 and is surrounded by formal freshwater Lake Union and the salmon ladders feature gardens, a trout pond, and hundreds of lush shrubs and seasonal migration of salmon returning to parent streams to spawn. Next you will travel to Magnolia Bluff flowers. During your private guided tour, you will for a breathtaking view of the Sound. Then back to the witness the marvel of wine-making and learn the “sniff, city and the world famous Pike Place Market for swirl, and slurp” method of wine tasting as you sample shopping. The day will be capped off with a visit to the world famous wines. Space Needle observation deck.
Historic Seattle The Museum of Doll Art, Bellevue Art Museum and Shopping at Bellevue Square Wednesday, July 3, 1996 — 9:00 a.m. — 3:30 p.m. Registration: $30 (Late $35), Lunch on your own Monday, July 1, 1996 — 9:00 a.m. — 3:00 p.m. Registration: $30 (Late $35), Lunch on your own Discover the intrigue of Seattle’s history and its fascinating architecture on this informative tour. You will You will visit an extraordinary museum dedicated to the preservation and exhibition of dolls as an art break into smaller groups and begin your tour with a form. The nostalgia of Rosalie Whyel’s Museum of Doll short walk to the Fifth Avenue Theater, a national hist¬ Art will fill you with memories of days gone by. Here orical landmark, where you will hear about the theater’s you will witness one of the world’s fine collections of latest production and enjoy the dramatic interior. Next is dolls, teddy bears, toys and miniatures. Over 700 dolls a short walk to Seattle’s most recent architectural feat, ranging from rare porcelain pieces from the 18th the Underground Metro Bus Tunnel. You’ll experience an century to Barbie and GI Joe are on display. After you incredibly clean, beautiftil marbled tunnel on your trip experience the charm of the museum and its eloquent down to Pioneer Square. The history of Seattle will unfold Victorian Gardens you will depart for Bellevue Square with over 200 shops and restaurants. Time will be before you and come to life as you are guided through provided for shopping. If shopping is not your forte, the streets on a walking tour of the district. During your visit the Bellevue Art Museum on the third floor where tour you will visit the Klondike Museum and Seattle’s contemporary Northwest art is on display. Then relax Underground where you will see “old Seattle.” During the while sipping a cappuccino at Seattle’s Best Coffee, or afternoon you will have time to enjoy the area. The tour savor a warm cinnamon roll at Cinnabon. ends with a bus trip back to your hotel.
MARCH 1996 - Daily, Food and Environmental Sanitation 189 83rd lAMFES Annual Meeting Registration Form Sheraton Seattle Hotel & Towers — Seattle, WA — June 30 - July 3, 1996 (Use photocopies for extra registrations)
Please check where applicable: _lAMFES Member First Name (will appear on badge) (please print) Last Name _Non-Member _Local Arrangements _30 Yr. Member Title Employer _SO Yr. Member _Past President _Executive Board Mailing Address (Please specify: Home or Work) _Speaker _Honorary Life Member _Exhibitor City State/Province Country Postal/Zip Code _lAMFES Sustaining Member u Vi _lAMFES Program Advisory Conunittee D Telephone # Fax#
^E VT3 O- U A Sign up to become O Oi is CO a NEW member o0: «8 5>S) b Q 0£ and take advantage of the member discount ♦REGISTER BY MAY 31,1996 TO AVOID LATE REGISTRATION FEES REGISTRATION: MEMBERS NON-MEMBERS AMOUNT Registration (Banquet included) $195 ($240 late)* $275 ($320 late)* Student Member $ 25 ($ 35 late)* Not Available One Day Registration (Circle: Mon/Tues/Wed) $100 ($120 late)* $130 ($150 late)* Spouse/Companion fNamel: $ 25 ($ 25 late)* $ 25 ($ 25 late)* Children fl4 & Underl. Names: FREE FREE
NEW MEMBERSHIP FEES: Membership with Dairy, Food dt Environmental Sanitation $ 70 Membership with Dairy, Food & Env. Sanitation & Journal of Food Protection $110 ••Student Membership □ Dairy, Food <6 Env. San. or O Journal of Food Protection $ 35 ••Student Membership with Dairy, Food & Env. San. & Journal of Food Protection $ 55 ••Full-time student verification required. SHIPPING CHARGES: OUTSmE THE U.S. - SURFACE RATE $ 22.50 per journal AIRMAIL $ 95.00 per journal
OTHER FEES: PER PERSON # OF TICKETS Cheese and Wine Reception (Sun., 6/30) FREE An Evening at the Museum of Flight (Mon., 7/1) $ 4S ($ SO late)* lAMFES Awards Banquet (Wed., 7/3) $ 35 ($ 40 late)* Kids’ Banquet (Wed., 7/3) $ IS ($ 20 late)*
SPOUSE/COMPANION EVENTS: PER PERSON Sample Seanie — A Deluxe City Tour (Sun., 6/30) $ 30 ($ 35 late)* The Museum of Doll Ait, Bellevue Ait Museum and Bellevue Square (Mon., 7/1) $ 30 ($ 35 late)* Country Sampler (Tues., 7/2) $ 30 ($ 35 late)* Historic Seattle (Wed., 7/3) $ 30 ($ 35 late)*
d Please indicate here if you have a disability requiring special accommodations.
Credit Card Payments: Please Circle: VISA/MASTERCARD/AMERICAN EXPRESS Total Amount Enclosed $_ Card # _Exp. Date_ U.S. FUNDS DRAWN ON U,S, BANK
Name on Card. Signature
Registration Information Refund/Cancellation Policy Rental Car Information Send payment with legislralion to lAMFES, 6200 Aurora Avenue, The lAMFES policy on refunds and/or cancellations is as fol¬ Suae 200W, Des Moines, lA 50322-2863. Make checks payable to lows: Registration fees, minus a $50 processing fee, will be lAMFES. Registration must be post-maiked by May 31, 1996. refunded for written cancellations post-marked by June 14,19%. For information on special rental car rates from Registration post-marked after May 31, 1996 will be charged the No refunds will be made for cancellations post-marked after Budget call 1-800-866-6137. Please mention Rate Code: late registration fee. For additional information contact Julie June 14, 19%, however, the registration may be transferred to V9Y and BCD #: U009666. Cattanach at 1-800-3^337. a colleague with wriuen notification to lAMFES.
190 Daily, Food ond Envirornnontol SonHotioa - MARCH 1996 S CO ms fc lu ^ s ^ ^ S O c S e S S S CO ►- 2 5 g g s 111 - CO ^ kj S C Q9 oa g g O I w & s s ^ ^ <1
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MARCH 1996 - Dairy, Food oad EmiroMMOtal Sooitotioo 191 I* j 1996 lAMFES Workshops - Registration Form •
First Name (will appear on badge) PLEASE PRINT Last Name
Title Employer
City State/Province ZIP/Postal Code
Area Code & Telephone # FAX #
Charge Card Payments: VISA • MASTERCARD • AMERICAN EXPRESS For further information, Account #: piease contact I AM FES at Name on Card: . (800) 369-6337 (U.S. and Expiration Date: Canada), (515) 276-3344, FAX (515) 276-8655. Signature:_
• WORKSHOPS •
□ WORKSHOP 1: New Methods to Study Old and New Pathogens Sheraton Seattle Hotel & Towers, Seattle, WA — Saturday, June 29, 1996
Before 5/31/96 After 5/31/96 lAMFES Member 5220 5270 Non-Member 5295 5345
□ WORKSHOP 2 S Eat, Drink, and be Wary: Risk Communication Sheraton Seattle Hotel & Towers, Seattle, WA — Saturday, June 29, 1996
Before 5/31/96 After 5/31/96
lAMFES Member 5225 5275 Non-Member 5300 5350
TOTAL AMOUNT ENCLOSED: $_ (U.S. Funds on U.S. Bank)
Refund/Cancellatlon Policy The lAMFES policy on refunds and/or cancellations is as follows: Registration fees, minus a $50 processing fw, will be refunded for written cancellations post¬ marked by May 31, 1996. No refunds trill be made for cancellations post-marked after June 14,1996, however, the registration may be transferred to a col¬ NOTE: lAMFES reserves the right to cancel workshops if league with written notification to lAMFES. minimum enrollment is not met by May 31,1996.
MARCH 1996 - Daky, Food oad Enwoomoiiiat SonilQlion 193 Would You Like to Food Safety at Temporary Food Learn How to Do Events Pamphlet Available Sensory Evaluations of Dairy Products? Published for local health officials and ! others who are educating personnel about i Food Safety for Temporary Food Events. ; Then make plans to attend the The 8 page pamphlet developed by the ! 1996 lAMFES Annual Meeting in Seattle June 30th - July 3rd. Sensory lAMFES Food Sanitation Professional Evaluations will be done on Monday Development Group outlines 14 steps to afternoon. See the Annual Meeting safe and sanitary food service events. Preliminary Program in this issue for To receive a reproducible copy of the a description of the symposium and pamphlet, contact: times. Karla Jordan, lAMFES Be sure to use the enclosed (800) 369-6337 • (515) 276-3344 registration forms to register today! Fax (515) 276-8655
Reward Industry Excellence Nominate Now! The 1996 lAMFES Black Pearl Award
Nominate a company superior in food quality and safety for the Black Pearl Award presented annually at the lAMFES Annual Meeting.
The Black Pearl Award, sponsored by Wilbur Feagan and F&H Food Equipment Company, was first presented in 1994. The Black Pearl Award was established to recognize a company for its outstanding commitment to and achievement in corporate excellence in food safety and quality. For more information and to receive nomination criteria and forms, contact the lAMFES office at 1-800-369-6337.
194 Doiiy, Food ond Environmentol Sanitation - MARCH 1996 Advertising index
AU QA Products, Inc. .136
Applied Research Institute. .137
Safe Food bioMerieux Vitek, Inc. .135 Preparation Capitol Vial, Inc...165 Critical Ingredients Charm Sciences, Inc... Back Cover
A Conference for Columbus Instruments..136 Food Service Professionals
April 22 & 23, 1996 Copesan Services. .141 Radisson Hotel, Burlington, Vermont DQCI Services, Inc. .173 Presented by The University of Vermont
Spomored in part by Electro-Steam Generator.. .158 Vermont Department of Health Hallsmith'Sysco Food Services lAMFES Ferris State University..174 Perry Restaurant Group
For more information call The University of Vermont, Food Analytics, Inc..149 Division of Continuing Education, 1-800-639-3188, ext. 2. GEM Biomedical. .145 Roader Service No. 291
Gist-brocades.Inside Front Cover
Glo-Germ Company..137
Just a I. G. MicroMed Environmental, Inc. . . 173
Ingman Labs, Inc. .173
reminder... Judge, Inc. .173
Meritech, Inc. .137
It is time to register Michelson Laboratories, Inc. . 173 forthelAMFES 1996 Nelson-Jameson, Inc. .145 Annual Meeting in Seattle, WA. Northland Laboratories. .158
For more information, Ocean Spray Cranberries, Inc. . 174 refer to the Annual R-Tech Laboratories. .137 Meeting section in this issue, or call; The National Food Laboratory, Inc..... 133
Julie Cattanach at IJniversitv of Vermont. .195 (515) 276-3344, or (800)369^337.
MARCH 1996 - Ooky, Food ond Enviromwiital Sonitatioa 195 83rd ^nnucd Muting "E^d^iSitors Companies scheduled to Exhibit as of February 15,1996
3-A Sanitary Standards Symbol Administrative Council Difco Laboratories, Inc. 3020 Bluff Road P.O. Box 331058 Columbia, SC 29209 Detroit Ml 48232-7058 Phone: (803) 783-9258 Fax (803) 783-9265 Phone (313) 462-8505; (800) 521-0851 Fax (313) 462-8517 3M Microbiology Products 3M Center Bldg. 275-4E-01 DQCI Services, Inc. St Paul, MN 55144-1000 5205 Quincy Street Phone: (612) 733-0942; Fax (612) 737-7678 Mounds View, MN 55112 Phone (612) 785-0484; Fax (612) 785-0584 Advanced Instruments, Inc. Two Technology Way Dupont FQMS Norwood, MA 02062 P.O. Box 80357 Phone (617) 320-9000; Fax (617) 320-8181 Wilmington, DE 19880-0357 Phone (302) 695-2356; Fax (302) 695-9027 Applied Research Institute 29 Platts Hill Road Dynal, Inc. Newtown, CT 06470 5 Delaware Drive Phone (800) 410-1988; Fax (800) 366-1688 Lake Success, NY 11042 Phone (516) 326-3270; (800) 638-9416 Aquionics, Inc. Fax (516) 326-3298 P.O. Box 18395 Erlanger, KY 41018 Ecolab, Inc. Phone (606) 341-0710; Fax (606) 341-2302 Food And Beverage Division 370 Wabasha Street BioControl Systems, Inc. 19805 North Creek Parkway N. St Paul, MN 55102 Phone (612) 293-2549; Fax (612) 293-2260 Bothell, WA 98011 Phone (206) 487-2055; Fax (206) 487-1476 Ecolab, Inc. Pest Elimination Division bioM6rieux Vitek 370 Wabasha Street North 595 Anglum Drive St Paul, MN 55102 Hazelwood, MO 63042-2395 Phone (612) 293-2549; Fax (612) 293-2260 Phone (800) 638-4835; Fax (314) 731-8627 Food Processors Institute Charles Felix Associates 1401 New York Avenue NW, Suite 400 P.O. Box 1581 Washington, D.C. 20005 Leesburg VA 22075 Phone (202) 393-0890; Fax (202) 637-8068 Phone (703) 777-7448; Fax (703) 777-4453 Foss Food Technology Corporation Copesan Senrices, Inc. 10355 West 70th Street 3490 N. 127th Street Eden Prairie, MN 55344 Brookfield, Wl 53005 Phone (612) 941-8870; Fax (612) 941-6533 Phone (800) 267-3726; Fax (414) 783-6267 CENE-TRAK Systems Decagon Devices, Inc. 94 South Street P.O. Box 835 Hopkinton, MA 01748 ■ Pullman, WA 99163 Phone (508) 435-7400; Fax (508) 435-0025 Phone (509) 332-2756; Fax (509) 332-5158 Cist-brocades DFL Laboratories N93 W14560 Whittaker Way 3401 Crow Canyon Road, Suite 110 Menomonee Falls, Wl 53051 San Ramon, CA 94583 Phone (414) 255-7955; (800) 423-7906 Phone (510) 830-0350; Fax (510) 830-0379 Fax (414) 255-7732
111 Miy, Food and EmiMHHMtal SaiiHatkia - MARCH 1996 CloCerm Company PRISM 1120 South Main 8300 NW 53rd Street, Suite 400 Moab, UT 84532 Miami, FL 33166 Phone (801) 259-5931; Fax (801) 259-5930 Phone (305) 592-6312; (800) 677-7476 Fax (305) 594-9280 Idetek, Inc. 1245 Reamwood Avenue R-TECH Laboratories Sunnyvale, CA 94089 P.O. Box 116 Phone (408) 745-0544; Fax (408) 745-0243 Minneapolis, MN 55440-0116 Phone (612) 481-2207; (800) 328-9687 IDEXX Laboratories, Inc. Fax (612) 486-0837 One IDEXX Drive Westbrook, ME 04092 REM EL, L P. Phone (207) 856-0300; (800) 321-0207 12076 Santa Fe Drive Fax (207) 856-0630 Lenexa, KS 66215 International BioProducts, Inc. Phone (913) 888-0939; (800) 255-6730 14780 NE 95th Street Fax (913) 888-5884 Redmond, WA 98052 Phone (206) 883-1349; Fax (206) 881-6880 Silliker Laboratories Group, Inc. 900 Maple Road Meritech, Inc. Homewood, IL 60430 8250 S. Akron Street, # 201 Phone (708) 957-7878; Fax (708) 957-8449 Englewood, CO 80112 Phone (303) 790-4670; Fax (303) 790-4859 Spiral Biotech, Inc. Michelson Laboratories, Inc. 7830 Old Georgetown Road 6280 Chalet Drive Bethesda, MD 20814 Commerce, CA 90040 Phone (301) 657-1620; Fax (301) 652-5036 Phone (310) 928-0553; Fax (310) 927-6625 Tekmar-Dohrman Co. Nasco International 7143 E. Kemper Road 4825 Stoddard Road Cincinnati, OH 45249 Modesto, CA 95356 Phone (513) 247-7000; Fax (513) 247-7050 Phone (209) 545-1600; Fax (209) 545-1669
The National Food Laboratory Unipath Co., A Division Of U L Canada Inc. 6363 Clark Avenue 217 Colonnade Road Dublin, CA 94568 Nepean, ONTARIO K2E 7K3 Canada Phone (510) 828-1440; Fax (510) 833-8795 Phone (613) 226-1318; Fax (613) 226-3728
Nelson-jameson, Inc. Warren Analytical Laboratory 2400 E. 5th Street 650 O Street, P.O. Box G Marshfield, Wl 54449 Greeley, CO 80632 Phone (715) 387-1151; Fax (715) 387-8746 Phone (800) 945-6669; Fax (970) 351-6648
Organon Teknika Weber Scientific Company 100 Akzo Avenue 2732 Kuser Road Durham, NC 27712 Hamilton, N| 08691 Phone (919) 620-2315; Fax (919) 620-2107 Phone (609) 584-7677; Fax (609) 584-8388 Perstorp Analytical, Inc. 12101 Tech Road Zep Manufacturing Company Silver Spring, MD 20904 1310 Seaboard Industrial Drive Phone (301) 680-7248; (301) 680-0001 Atlanta, CA 30318 Fax (301) 989-1485 Phone (404) 352-1680; Fax (404) 350-3262
MARCH 1996 - Dany, Food oiid EmirooMoitai Sonitatm 117 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
SHIP TO: (Pleaseprint or type^ All areas must be completed in order to process.]
ISinmA
lob Title Comoonv Nome
lAMFES Address
City State or Province
Country_ Zip/Postol Code.
Office Telephone #_
lAMFES Booklets
Member or Non-Member Description Gov't. 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-borne 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 older of 10) .50 .75
MiiM|il* co|ii*s avallabi* at iwducad pricM. Shipping/Handling (See Below) Phone our order desk for pricing information on quantities of 25 or more. Booklet Total 3-A Sanitary Standards
Member or Non-Member Description Gov't. 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 or fax your order to (515) 276-8655. Total Order Amount
Method of Payment Shipping and Handling
□ CHECK OR MONEY ORDER ENCLOSED lAMFES beoklota
□ MASTERCARD □ VISA □ AMERICAN EXPRESS Within U.S. First booklet.$2.00 Each additional booklet.$ 1.00 Pocket Guide to Dairy Sanitation—per 10 .. $2.50 Exp. Date_ Outside U.S. First booklet.$4.00 SIGNATURE. Each additional booklet.$1.00 Pocket Guide to Dairy Sanitation-per 10 .. $3 50 3«A Sanitary Standards ORDER TO BE PROCESSED Within U.S. (each item).$6.25 ir U.S. FUNDS ON U.S. BANK ★ Outside U.S. (each item).$10.25
198 Doiry, Food ond Emiroamental Sanitation - MARCH 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, I AM FES 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. lAMFES 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 lAIHFES Meinhers? diversity of its membership indicates that I AM FES has something to offer everyone involved in food protection and public health.
Your BeneHlS as an lAMFES Member 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. Journal of Food Protection — A refereed monthly publication of scientific research and authoritative review articles. Each issue contains IS to 20 technical research manuscripts and one to five articles reporting a wide variety of microbiological research pertaining to food safety and quality. The journal 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. lb Find Out More more about l am FES and the many other benefits and opportunities available to you as a member, please call (515) 276-3344 or (800) 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”
march 1996 - Dairy, Food ond EmiroMmntol SooHotioa 199 Dairy, Foodood EnviroamontalSanitation -MARCH1996
MEMBERSHIP APPLICATION lAMFES Shipping Charges;OutsideU.S. Job Title. Name. Address. City. Office Telephone#_ Country. Membership; 6200 AuroraAve,Suite200W lAME^ Mail EntireFormto; (515) 276-3344 (800) 369^337(U.S.&Canada) Des Moines,lA50322-2863 FAX (515)276-8655 OR UseYourChargeCard; \ 1MembershipwithBOTHjournals$485 I Checkhereifyouareinterestedininformationonjoiningyourstate/ I MembershipwithDFES$70 I MembershipwithJFPandDFES$110 I MembershipPLUSincludingbothjournals$55 I MembershipwithDairy,FoodandEnvironmentalSanitation$35 I MembershipwithJournalofFoodProtection$35 Gncludes exhibitdiscount,Juneadvertisingcompanymonthly province chapteroflAMFES listing inbothjournalsandmore) and EnvironmentalSanitation^VALUE (12 issuesofDairy,FoodandEnvironmentalSanitation) (12 issuesoftheJournalFoodProtectionandDairy,BEST *niUrTIIU STUDENTVUIFIUTIONMUSTACCOMPANYTHISFORM and EnvironmentalSanitarians International AssociationofMilk,Food KMT 01Tm...ULMEMMUnKCOHnETEDINCMDERTOIEMOCESSED .New Surface ($22.50perjaumal) mSTIUNING MEMBERSIIP SIIDEin MEMBERSHIP Company Name. Renewd U.S.FUNDSOHBANK SIGNATURE. Exp. Dale. MEMBERSIIP □ MASTERCARDVISA AMERICAN EXPRESS □ CHECKORMONEYORDERENCLOSED . Postal/ZipCode_ . StateorProvince. FAX#. Matliod ofPoynoNt AIRMAIL ($9S.OOperjournal) This publication is available in microform.
University Microfilms International reproduces this publication in microform: micro¬ fiche and 16mm or 35mm film. For information about this publication or any of the more than 13,000 titles we offer, complete and mail the coupon to: University Microfilms International, PI—10 tend infonnatkn about these titles 300 N. Zeeb Road, Ann Arbor, MI 48106. Call us toll-free for an immediate response: 800-521-3044 Or call collect in Michigan, Alaska and Hawaii:
313-761-4700. Name University Company/Institution Microfilms Address International Phone i. WANT TO MAY A OUlSSINO OAMf ?
Guess which rapid antibiotic test...
v is the on/y beta-lactam test that had no false positives—zero—in the NCIMS accepted selectivity* evaluation
detects closest to safe level of any rapid test (based on dose response)
is recognized worldwide for reliability
t/detects the broadest spectrum of antibiotics
takes just 8 minutes to run
Need more clues?
The same system can run...
a 4 minute Alkaline Phosphatase test (PMO a 6 minute somatic cell screen approved) for pasteurization efficiency and the only approved tests for a single use, 45 second, self-contained ATP tetracyclines, chloramphenicol, and swab test to monitor cleanup operations sulfonamides.
If you're still stumped, maybe you should stop guessing.
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Selectivity is the number of positives reported when testing 60 blind replicates of antibiotic-free (negative) milk, and is required data on every set of instructions supplied by test kit manufacturers. National Conference of Interstate Milk Shippers (NCIMS) Appendix N program allows rejection of bulk milk when an approved test returns a second positive on retest.
Please circle No. 121 on your Reader Service card , )
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