ISSN: 1043-3546 PERIODICALS 6200 Aurora Avenue*Suite 200W Dos Moines, lowa*USA*50322
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Reader Service No. 131
DECEMBER 2001 - Dairy, Food and Environmentol Sonitotiofl 977 DAIRY, FOOD AND ENVIRONMENTAL ABOUT THE COVER...
Photo courtesy of Photo Disc, The Painted Table, Signature Series 4, Volume 30.
Use of this photo does not imply endorsement of any product by the International Association for Food Protection. Sanitation Inteinational Association lor Food Protection. Articles
Relationships of Live Animal Scores for Ambulatory Status, Body Condition, Hide Cleanliness, and Fecal Matter Consistency to Microbiological Contamination of Dairy Cow Carcasses.990
Mindy L Kain, Sherri L Kochevar, John N. Sofas, Keith E. Belk, C. Rossiter, James O. Reagan, and Gary’ C. Smith
Handwashing Water Temperature Effects on the Reduction of Resident and Transient {Serratia marcescens} Flora when Using Bland Soap.997 Barry Michaels, Vidhya Gangar,Ann Schultz, Maria Arenas, Michael Ctiriale, Troy Ayers, and Daryl Paulson
Associqfion News_
Sustaining Members.984 Postcards from Iowa.986 (atmmentary from the Kxecutive Director.988 New Members. 1018 Affiliate Officers. 1019
Departments_
Updates. 1024 News. 1025 Industry Products. 10.50 Coming Events. 1051 Advertising Index. 1056 (Career Service Section. 1058
Extras
Award Nominations. 1010 IA HP 2(M)2 - Call for Abstracts. 1012 lAFP Policy on Ciommercialism for Annual Meeting Presentations. 1016 .5-A* Sanitary Standard Number 01-08. 10.55 DFES Index to Volume 21. 1046 I AFP Financial Statement. 1052 IAFP2(M)1 Abstract Order Form. 1055 Journal of Food Protection Table of C4)ntents. 1060 Audiovisual Library Order Form. 1061 B The Imhiishers do not warrant, either e.xpressly or hy implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any News or opinions offered hy the authors of said articles and descriptions. 978 Doiry, Food and Environmental Sanitation - DECEMBER 2001 DECEMBER 2001 - Dairy, Food ond Environmentol Sanitation 979 DAIRY. FOOD AND ENVIRONMENTAL nternational Association for Food Protection. 6200 Aurora Avenue, Suite 200W SahMidnA PUBLICATION OF THE INTERNATIONAL ASSOCIATION FOR FOOD PROTECTION Des Moines, lA 50322-2863, USA Phone: 800.369.6337 • 515.276.3344 Dairy, Food and Environmental Sanitation (ISSN-1043-3546) is pub¬ Fax: 515.276.8655 lished monthly beginning with the January number by the International E-mail: [email protected] Association for Food Protection, 6200 Aurora Avenue, Suite 200W, Des Moines, Iowa 50322-2863, USA. Each volume comprises 12 numbers. Web site: www.foodprotection.org Printed by Heuss Printing, Inc., 911 N. Second Street, Ames, Iowa 50010, USA. Periodical Postage paid at Des Moines, Iowa 50318 and additional DFES JOURNAL STAFF entry offices. David W. Tharp, CAE: Executive Director Manuscripts: Correspondence regarding manuscripts should be ad¬ E-mail: [email protected] dressed to Donna A. Bahun, Production Editor, International Association for Food Protection. Lisa K. Hovey: Managing Editor E-mail: [email protected] News Releases, Updates, Coming Events and Cover Photos: Corre¬ spondence for these materials should be sent to Donna A. Bahun, Donna A. Bahun: Production Editor Production Editor, International Association for Food Protection. E-mail; [email protected] "Instructions for Authors" may be obtained from our Web site at Pam J. Wanninger: Proofreader www.foodprotection.org or from Donna A. Bahun, Production Editor, E-mail: [email protected] International Association for Food Protection. Orders for Reprints: All orders should be sent to Dairy, Food and INTERNATIONAL ASSOCIATION FOR Environmental Sanitation, International Association for Food Protection. FOOD PROTECTION STAFF Note: Single copies of reprints are not available from this address; address single copy reprint requests to principal author. David W. Tharp, CAE: Executive Director Reprint Permission: Questions regarding permission to reprint E-mail: [email protected] any portion of Dairy, Food and Environmental Sanitation should Lisa K. Hovey: Assistant Director be addressed to: Donna A. Bahun, Production Editor, International E-mail; [email protected] Association for Food Protection. Donna A. Bahun: Design and Layout Business Matters: Correspondence regarding business matters should E-mail: [email protected] be addressed to Lisa K. Hovey, Managing Editor, International Assoc¬ iation tor Food Protection. Julie A. Cattanach: Membership Services Membership Dues: Membership in the Association is available to E-mail: [email protected] individuals. Dues include a 12-month subscription to Dairy, Food and Bev Corron: Public Relations Environmental Sanitation at a rate of $90.00 US, $100.00 Canada/ E-mail: [email protected] Mexico, and $115.00 International. Dues including Dairy, Food and Environmental Sanitation and the fournal of Food Protection are Shannon I. Creen: Audiovisual Library Coordinator $150.00 US, $175.00 Canada/Mexico, and $220.00 International. E-mail: [email protected] Student memberships are available with verification of student status. Student rates are $45.00 US, $55.00 Canada/Mexico, and $70.00 Inter¬ Donna Cronstal: Senior Accountant national for Dairy, Food and Environmental Sanitation; $45.00 US, E-mail: [email protected] $60.00 Canada/Mexico, and $90.00 International for fournal of Food Karla K. Jordan: Order Processing Protection; and $75.00 US, $100.00 Canada/Mexico, and $145.00 International for Dairy, Food and Environmental Sanitation and four¬ E-mail: [email protected] nal of Food Protection. All membership dues include shipping and Didi Sterling Loynachan: Administrative Assistant handling. No cancellations accepted. Correspondence regarding changes E-mail: [email protected] of address and dues must be sent to Julie A. Cattanach, Membership Services, International Association for Food Protection. Lucia Coilison McPhedran: Association Services Sustaining Membership: Three levels of sustaining membership E-mail: [email protected] are available to organizations. For more information, contact Beth Miller: Accounting Assistant Julie A. Cattanach, Membership Services, International Association for E-mail: [email protected] Food Protection. Subscription Rates: Dairy, Food and Environmental Sanitation \s ava\\ab\e Pam J. Wanninger: Proofreader by subscription for $198.00 US, $208.00 Canada/Mexico, and $223.00 E-mail: [email protected] International. Single issues are available for $26.00 US and $35.00 all other countries. All rates include shipping and handling. No can¬ ADVERTISING cellations accepted. For more information contact Julie A. Cattanach, Membership Services, International Association for Food Protection. David Larson Claims: Notice of failure to receive copies must be reported within 909 50th Street 30 days domestic, 90 days outside US. West Des Moines, lA 50265 Postmaster: Send address changes to Dairy, Food and Environmental Phone: 515.440.2810 Sanitation, 6200 Aurora Avenue, Suite 200W, Des Moines, Iowa 50322- Fax: 515.440.2809 2863, USA. E-mail: [email protected] Dairy, Food and Environmental Sanitation is printed on paper that meets the requirements of ANSI/NISO 239.48-1992. 980 Dairy, Food and Environmental Sonitotion - DECEMBER 2001 RECOGNITION FORCORPORATEEXCELLENCEINFOODSAFETYANDQUALITY consumer programs,employeerelations,educationalactivities,adherencetostandards andsupportofthegoals prestigious recognition.ContacttheAssociationofficefornominationinformation. objectives oftheInternationalAssociationforFoodProtection.Weinviteyou tonominateyourcompanyforthis The BlackPearlAwardisgivenannuallytoacompanyforitseffortsinadvancing foodsafetyandqualitythrough BLACK PEARLAWARD Atlanta, Georgia THE 2000 ZepManufacturingCompany 2001 WaltDisneyWorldCompany Northfield, Illinois Lake BuenaVista,Florida Brampton, Ontario,Canada 1998 KraftFoods,Inc. 1999 CaravelleFoods Wilbur S.FeaganandF&HFood Equipment Company The InternationalAssociationfor FoodProtection Black PearlRecipients Proudly sponsoredby Presented by San Antonio,Texas Boise, Idaho Homewood, Illinois Lenox, Iowa 1994 HEBCompany 1995 Albertson's,Inc. 1996 SillikerLaboratoriesGroup,Inc. 1997 Papetti'sofIowaFoodProducts,Inc. DECEMBER 2001- Dairy,FoodandEnvironnwotolSonitotion981 DAIRY. FOOD AND ENVIRONMENTAL Future Annual Meetings Sanitation International Association lor Food Protection. EXECUTIVE BOARD President, James S. Dickson, Iowa State University, Department of Microbiology, 207 Science I, Ames, IA50011-0001; Phone: 515.294.4733; E-mail; [email protected] President-Elect, Anna M. Lammerding, Health Canada, Health Pro¬ tection Branch, 110 Stone Road W., Guelph, Ontario, NIG 3W4 Canada; Phone: 519.822.3300 Ext. 247; E-mail: anna_lammerding@hc- lAFP 2002 sc.gc.ca June 30-July 3 Vice President, Paul A. Hall, Kraft Foods, Inc., 801 Waukegan Road, Glenview, IL, 60025-4312; Phone: 847.646.3678; E-mail: phall@kraft. Hyatt Regency com San Diego Secretary, Kathleen A. Glass, University of Wisconsin, Food Research Institute, 1925 Willow Drive, Madison, Wl, 53706-1187; Phone: San Diego, California 608.263.6935; E-mail: [email protected] Past President, jenny Scott, National Food Processors Association, 1350 I Street N.W., Suite 300, Washington, D.C. 20005-3305; Phone: 202.639.5985; E-mail: [email protected] Affiliate Council Chairperson, Peter Hibbard, Darden Restaurants, Inc., P.O. Box 593330, Orlando, FL 32859-3330; Phone: 407.245.6881; E-mail: [email protected] EXECUTIVE DIRECTOR lAFP 2003 David W. Tharp, CAE, 6200 Aurora Ave., Suite 200W, Des Moines, lA August 10-13 50322-2863; Phone: 515.276.3344; E-mail: dtharp@foodprotection. org. Hilton New Orleans Riverside SCIENTIFIC EDITOR New Orleans, Louisiana William LaGrange, Ph.D., Iowa State University, Department of Food Science and Human Nutrition, Food Sciences Building, Ames, lA 50011-0001; Phone: 515.294.3156; Fax: 515.294.8181; E-mail: [email protected] SCIENCE NEWS EDITOR Doug Powell, Ph.D., University of Guelph, Guelph, Ontario NIG 2W1 Canada; Phone: 519.821.1799; Fax: 519.824.6631; E-mail: [email protected] “The mi.ssion of the A.ssociation is to provide food safety professionals worldwide with a forum to exchange information on protecting the food supply.” 982 Doiiy, Food and Environmental Sonitolion - DECEMBER 2001 DFE5 Editorial Board GARY ACUFF (02). .College Station, TX lULlEA. ALBRECHT (03) . .Lincoln, NE )EAN ALLEN (04). .Toronto, Ontario, CAN KEVIN ANDERSON (02). .Ames, lA HAROLD BENGSCH (03) . .Springfield, MO PHILIP BLAGOYEVICH(03). .San Ramon, CA THOMAS G. BOUFFORD (04). .St. Paul, MN BOB BRADLEY (02). .Madison, Wl CHRISTINE BRUHN (03). .Davis, CA LLOYD B. BULLERMAN (02). .Lincoln, NE DONNA CHRISTENSEN (03). .Calgary, Alberta, CAN WARREN S. CU\RK (04). .Chicago, IL WILLIAM W. COLEMAN (02) . .Fargo, ND PETE COOK (04). .Mt. Airy, MD NELSON COX (02). .Athens, GA CARL CUSTER (03). .Washington, D.C. |IM DICKSON (04). .Ames, lA RUTH FUQUA (02). ..Mt. Juliet, TN IILLGEBLER (03). .Yarram, Victoria, AU THOMAS M. GILMORE (04). .McLean, VA B. A. GLATZ (02). .Ames, lA DAVID GOMBAS (03). .Washington, D.C. DAVID HENNING (04). .Brookings, SD CHARLOTTE HINZ (02). .Leroy, NY JOHN HOLAH (03) . .Gloucestershire, U.K. CHARLES HURBURCH (04). .Ames, lA )IM HUSS (02). .Ames, lA ELIZABETH JOHNSON (03). .Columbia, SC PETER KEELING (02). .Ames, lA SUSAN KLEIN (04). .Des Moines, lA SHERRI L KOCHEVAR (02). .Greeley, CO DOUG LORTON (03). .Fulton, KY LYNN MCMULLEN (02). .Edmonton, Alberta, CAN JOHN MIDDLETON (03). Manukau City, Auckland, N.Z. CATHERINE NETTLES-CUTTER (04) .University Park, PA CHRIS NEWCOMER (02). .Cincinnati, OH DEBBY NEWSLOW (03). .Orlando, FL FRED PARRISH (04). .Ames, lA DARYL PAULSON (02) . .Bozeman, MT DAVID PEPER (03) . .Sioux City, lA MICHAEL PULLEN (04). .White Bear Lake, MN K. T. RAjKOWSKI (02). .Wyndmoor, PA LAWRENCE A. ROTH (03). .Edmonton, Alberta, CAN ROBERT SANDERS (04). .Pensacola, FL RONALD H. SCHMIDT (02). .Gainesville, FL jOESEBRANK (03). .Ames, lA PETE SNYDER (04) . .St. Paul, MN JOHN N. SOFOS (02). .Ft. Collins, CO LEO TIMMS (03). .Ames, lA P. C. VASAVADA (04). .River Falls, Wl E. R. VEDAMUTHU (02). . Rochester, MN DECEMBER 2001 - Dairy, Food ond Environmentol Sonitotion 983 Sustaining Membership provides organizations and corporations the opportunity to ally them selves with the International Association for Food Protection in pursuit of Advancing Food Safety Worldwide. This partnership entitles companies to become Members of the leading food safety organization in the world while supporting various educational programs that might not otherwise be possible. Organizations who lead the way in new technology and development join lAFP as Sustaining Members. ^KRAFT^ Kraft Foods, Inc., Glenview, IL; 847.646.3678 F & H Food Equipment Co., Springfield, .VK); 417.881.6114 Qualicon, A DuPont Subsidiary, Wilmington, DH; 302.695.2262 Silliker Laboratories Group, Inc,, Homewood, IL; 7()8.957.78~8 Weber Scientific, Hamilton, Nj; 609.584.7677 iiiniiii! 3-ASymbt>lCx)uncil, (viUtr ILtpids. BD Diagnostic Systems, Sparks, Capitol Wholesale Meats, Chi¬ Lc 319.28t>.9221 Ml); 410.316.4467 cago, 11.; 773.890.0600 3M Microbiology Prcxiucts, St. Bentley' Instruments, Inc., (ihaska, Celsis, Inc,, Fvanston, IL; 847.509. Paul, MN; 612.'733.9558 MN; 952.448.7f>00 7600 ABC Research Corporation, BioControl Systems, Inc., Cogent Technologies, Ltd., (an- (iainesville, FL; 352.372.0-436 Ikllevue, WA; 425.603.1123 cinnati, OH; 513.469.6800 Anderson Instrument Co., Fiilton- Biolog, Inc., Hay ward, C.\\ 510. DARDEN Restaurants, Orlando, ville, NY; 518.922.5315 “'85.2564 FL; 407.245.53.30 ASI F Audits International, North¬ Capitol Vial, Inc., Fueson, AZ; Decagon Devices, Pullman, WA; brook, IL; 847.480.9898 800.688.9515 509.332.2756 984 Dairy, Food ond Environmental Sanitation - DECEMBER 2001 Deibel Latx)ratories, Inc., Lincoln- International BioProducts, Inc., Nestle USA, Inc., (ilendale, LiA; wood, IL; 847.329.9900 Bothell, WA; 425.398.7993 818.549.5799 DiverseyLever, Sharonville, OH; International Dairy Foods Asso¬ NSF International, Ann Arbor, MI; 513.956.4873 ciation, Washington, D.C.; 202. 734.769.8010 737.4332 DonLevy & Associates, Inc., Organon Teknika Corp., Dur¬ .Merrillville, IN; 219.736.0472 International Fresh-cut Produce ham, NC; 919.620.2000 Association, Alexandria, VA; DSM Food Specialties, Meno¬ 703.299.6282 Oxoid, Inc., Nepean, Ontario, monee Falls, WI; 262.255.7955 Canada; 8(K).267.6391 Iowa State University Food DQCI Services, Inc., Mounds Microbiology Group, Ames, lA; Penn State University, University View, .MN; 763.785.0484 515.294.4733 Park, PA; 814.865.7535 Dynal Biotech, Inc., Lake Success, KenAg Inc., Ashland, OH; 800. REMEL, Inc., Lenexa, KS; 8(K).255. NY; 800.638.9416 338.7953 6730 F.M Science, (libbstown, NJ; 856. LabPlas Inc., Ste-Julie, Quebec, Rhodia Inc., .Madison, WI; 8(K). C,anada; 450.649.7343 423.63(K) 356.9393 I.and O’Lakes, Inc., .St. Paul, MN; Ecolab, Inc., St. Paul, .MN; 612. RidgeView Products, LLC, La 651.481.2541 293.2364 Crosse, WI; C>08.781.5946 Marine BioProducts Internat¬ Electrol Specialties Company, Ross Laboratories, Columbus, ional, Delta, British Columbia, OH; 614.624.3785 .South Ikloit, IL; 815.389.2291 (Canada; 604.523-2400 rtech™ laboratories, St. Paul, Evergreen Packaging, Division Matrix MicroScience Ltd., (;am- .MN; 8(K).328.9Ci8^ of International Paper, Cedar bridgeshire, UK; 44.1638.723110 Rapids, I A; 319.399.3236 Seiberling Associates, Inc., Medallion I.aboratories, Minne¬ Dublin, OH; 6l4.764.281'’ FoodHandler, Inc., Westbur>, N\’; apolis, MN; 612.764.4453 8(M).3.38.4433 Seward Limited, London, I’nited Michelson Laboratories, Inc., Kingdom; 44.0.181.365.4104 Food Processors Institute, Wash¬ (iommerce, CA; 562.928.0553 ington. DC.; 8(M).355.0983 Nasco International, Inc., Fort United Fresh Fruit & Vegetable Food Safety Net Services, Ltd., Atkinson, VO; 920.568.5536 Association, Alexandria, VA; 703. San Antonio, ITC; 210.384.3424 836.3410 The National Food Laboratory, Foss North America, Inc,, Hden Inc., Dublin, CA; 925.551.4231 Warren Analytical Laboratory, Prairie, .MN; 952.974.9892 (ireeley, CX); 8(M).945.6Ci69 National Food Processors Asso¬ FRM Chem, Inc., Washington, .MO; ciation, Washington, D.(^.; 202. West Agro, Inc., Kansas (aty, .MO; 314.583.4360 639.5985 816.891.1528 GENE-TRAK Systems, Hopkinton, Nelson-Jameson, Inc., Marsh¬ WestFarm Foods, Seattle, WA; .MA; 508.435.7400 field, WI;'^ 15.387.1151 206.286.6772 IBA, Inc., .Millbur>, MA; 508.865. Neogen Corporation, Lansing, Ml; Zep Manufacturing Company, 6911 517.372.92(K) Atlanta, C.A; 404.352.1680 DECEMBER 2001 - Doiry, Food ond Environmentol Sonitotion 985 I can’t believe the year is find that they are not doing what almost over! How many times you are interested in, but you may have you heard that in the last few well find a group that is “right up weeks? For me, it seems like the your alley.” The reason that 1 last few months are a blur, trying would ask you to start this now, is to do all of the things that are that if you w ait until annual necessary for I AFP, my job and meeting, it w ill be too late. By the my family. But other than a little time you attend a few PlXi more time off, 1 wouldn’t change meetings, you may find that you it. This has been one of the most have missed the very one you rewarding times of my life, and I should have gone to. Do a little am grateful for the opportunities homework before the meeting, that 1 have been given. and you will get more out of it. By JAMES DICKSON While we are thinking about And w hat about other President opportunities, think about the activities? Our President-elect, opportunities that lAFP has to Anna Lammerding, will be ii offer you. This may seem like an making recommendations for What more odd time to consider it, but the committee appointments at tbe point of our organization is to April Executive Board meeting. If could you be have people involved. We want you have an interest in say, the YOU! Not your dues, (although Program (Committee or a Journal doing, that we do encourage you to pay Management Committee the them!), but your involvement. Nominating Committee, contact would be When we look at the members Anna and let her know'. We need who are actively involved in more of our members involved in fun and comparison to our total members, these activities. We are always we find that a lot of our members trying to involve people who beneficial to are good, regular dues-paying haven’t been previously involved, members who have never partici¬ but sometimes it helps if you raise both you and pated beyond coming to an your hand and volunteer. Again, it annual meeting. And if your isn’t too early to start thinking lAFP?” comfortable with that, that’s fine. about these things. There is room for everyone in our Finally, I know it has been a organization. But think about trying year for all of us, and many what you are missing! What more of us are facing budget restric¬ could you be doing, that would be tions in both our professional and fun and beneficial to both you and personal lives. However, if you are lAFP? 1 would like to encourage so inclined, send a contribution you to think about that over the off to the Foundation Fund. The holidays. We grow and improve Foundation Fund is lAFP’s future, by adding new members, but also and besides, you’ll warm Harry by having our long term members Haverland’s heart. get involved in the organization. I’ll leave you with this. The So what can you do? Look at other evening as I was pre¬ our professional development occupied with a troublesome groups, and contact the ones that issue as 1 was driving home. Our you are interested in. You may state is one of many that have 986 Dairy, Food and Environmental Sonitotion - DECEMBER 2001 been affected by the economic one hadn’t run across the road in of my daughters who was outside difficulties of the last several front of me. I was thinking about playing, and right then I forgot months, and our university and how grim the situation was, and about .solving the budget equa¬ my department have been trying about how difficult life could be tions. Life isn’t st) hard if we keep to resolve the budget reductions. at times. As I came down the hill our priorities set on the things I barely noticed the geese on an toward my house, I saw some¬ that really matter. May you and abandoned rock quarry that I thing brightly colored moving in your family enjoy the Holiday drive by, and would have com¬ the driveway. It took me a few Season. pletely missed seeing the deer if seconds to realize that it was one Same time, next month. Nominate a Colleague The purpose of the Today for the Association Fellows Award is to Fellows Award honor and recognize The nominee must be a current International Association Members Association for Food Protection Member, and who hove contributed must have been a Member of the Association to the International for 15 or more consecutive years. Association for Food Nomination deadline is February 18, 2002. Protection and its Nomination forms must be received Affiliates with quiet at the Association office by this date. distinction over an Criteria available at extended period www.foodprotection.org of time. 6200 Aurora Avenue. Suite 200W International Association for Des Moines. lA 50322-2863. USA Phone. 800.369 6337 • 515.276.3344 Fax: 515.276.8655 Food Protection. E-mail: [email protected] Web site: www.foodprotection.org DECEMBER 2001 - Dairy, Food and Environmentol Sanitation 987 I Commentary From the Executive Director It is hard to believe that fall is The (ieneral Fund balance now ending and winter begins — more or less shows what amount that means that the year 2001 of cash would be left if the entity now draws U) a close. I believe we were forced to close down as of a can look back on the year and certain date. As a guideline, an proudly state that we had many association’s general fund should successes. In this month’s col¬ hold 25% to 50% of one year’s umn, I want to focus on three budgeted revenue in the fund. For items — one from last year and lAFP that amount is $300,000 or two that affect next year. The more. At I AFP, we are not that items are the fiscal year financial fortunate. In fact, our goal for results and deadlines for both the more than eight years has been to award nominations and abstract By DAVID W. THARP, CAE move our Cieneral Fund balance to submissions. Let’s start with my Executive Director a positive position, meaning that favorite subject, finances. we are in a negative fund balance As most everyone know's, my position! background is in accounting. 1 am As 1 reported at the 88th One way to a Certified IHiblic Accountant Business Meeting in Minneapolis, ((T’A) as is Lisa Hovey, our we were faced with a number of judge tlie Assistant Director. We have both financial challenges during the shed our duties and responsibili¬ year, the biggest of which was lost ties of the day-to-day acct)unting financial income due to the downturn in needs of the Association, but we the capital markets. Dur mutual health of an of course continue to oversee the fund investments of course are accounting functions; Lisa more considered very conservative, association is so than me. We share a strong but all types of investments were belief that the financial health of to look at the I AFP is essential to be able to affected during 2001. Even carry out the mission of the withstanding those losses, we had fund halance” Association. I AFP has made a very successful year financially. outstanding prtigress over the We did not quite make it to where years since 1 began in 1993. Lisa our (ieneral Fund balance was also comments on the financial positive, but we are now only growth she has witnessed since $ 1,500 away! For the fiscal year 1997. ending August 31, 2001, our One way to judge the finan¬ operations added $15,000 to the cial health of an association is to (ieneral Fund. Much of this look at the fund balance. We succe.ss can be directly attributed maintain three fund balances that to a hugely successful Annual combine to become the overall Meeting in Minneapolis. It is total lAFP fund balance. The appropriate to mention that our three funds are the (leneral Fund, lAFP 2001 sponsors and support¬ the Restricted Fund and the ers also deserve credit for making Foundatitin Fund. The Cieneral the 88th Annual Meeting the mo.st Fund is the one fund that we are financially successful to date. mo.st concerned with. Fhank vou! 988 Dairy, Food ond Environmental Sanitation - DECEMBER 2001 i I should also mention that at in lAFP 2(K)2’s program in San of I AFP. It also recognizes indi¬ no time during the past eight plus Diego! viduals for promotion of the years has the Association ever Another deadline is quickly mission of the AsstK'iation in encountered a cash flow problem. approaching. That is the deadline countries outside of the United We are financially strong; we are for submitting award nomina¬ States and Canada. With the just not Hercules! I invite you to tions. I bet that if you stopped to addition of the Maurice Weber review the financial results shown think about your colleagues, you Laboratorian Award last year, we on page 1052. could list at least four or five now have ten categories of Now I had better move to our (probably more) who are deserv¬ Awards. Surely you can take time other topics for this month. The ing of one of the lAFP Awards. from your busy schedule to deadline for abstract submission Please review page 1010 to learn nominate a deserving colleague is quickly approaching. Abstracts so that they receive the recogni¬ for I AFP 2002’s technical and more about the Ass(w;iation poster sessions must be received Awards and the nomination tion they are entitled to. at our office not later than January process. Nomination criteria are With that, 1 will close for this 7, 2002. Abstracts may be submit¬ available at the lAFP Web site. month. All of us at the lAFP office ted Online (www. f(K)dprotection. We should point out that hope that you are able to share org), via E-mail (abstracts@food- there is a new Award this year the joys of the Holiday Season protection.org) or you can still titled the “International Leader¬ w'ith your family, friends and mail abstracts to our office or ship Award” which will recognize loved ones. We wish you the best send them via express delivery. an individual for their dedication in what you do and wish you a We encourage your participation to the high ideals and objectives prosperous New Year! In October 2001, the International Association for Food Protection participated at the Worldwide Food Expo in Chicago, IL. While exhibiting, we offered a drawing for a one-year Membership with our Association and a registration for I AFP 2002 in San Diego, CA. We are pleased to announce the following winners of the drawing: I AFP Membership I AFP 2002 Registration Paul Skarin-Willey Tom Partridge Crowley Foods, Inc. Rexam Flexibles Binghamton, NY Lakeville, MN DECEMBER 2001 - Doiry, Food ond Environmental Sanitation 989 Dairy, FtxHi ami Environmental Sanitation, Voi 21, No. 12, Paj’es 990-996 Copyright© International Association lor Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322 Relationships of Live Animal Scores for Ambulatoiy Status, Body Condition, Hide Cleanliness, and Fecal Matter Consistency to Microbiological Contamination of Dairy Cow Carcasses Mindy L. Kain,' Sherri L. Kochevar,’ John N. Sofos,'* Keith E. Belk,' Chris Rossiter,^ James O. Reagan,^ and Gary C. Smith’ 'Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1 171, USA; ^College of Veterinary Medicine, Cornell University, Ithaca, NY 14852-5786, USA; ^National Cattlemen's Beef Association, 91 10 E. Nichols Ave., Centennial, CO 801 12, USA ABSTRACT During a 3-ciay period, 80 live cull cows (from twelve lots of dairy cattle) were weighed and scored for ambulatory status, body condition, hide cleanliness, and fecal matter consistency, and their carcasses were weighed and, later, graded. Carcasses were sampled for aerobic plate count (AP(0, total coliform count (TCC), and Escherichia coli count (ECC). Excised (100cm-) samples were taken at three plant locations (prior to evisceration, after final carcass washing, and after carcass chilling) from two anatomical sites (brisket and round). In addition, samples of fresh feces, sponge-swab samples from hide surfaces, and samples of excised carcass tissues were analyzed for Salmonella and Escherichia coli () 157:H7. Factors having significant {P < 0.05) effects on bacterial populations of carcasses immediately after hide removal (prior to evisceration) were sampling date (APC, TCC) and lot number (APC, TCC). Factors significantly (P < 0.05) affecting bacterial counts after final carcass washing included lot number (APC, TCC, ECC), ambulatory status (APC, TCC), and hide cleanliness (TCC). Characteristics having significant (P < 0.05) effects on microbial counts after carcass chilling included sampling date (APC, TCC) and lot number (APC, TCC). No samples were positive for E. coli 0157:H7, whereas Salmonella was detected in 0%, 13 8% and 1.2% of fecal (N=77), hide (N=80) or carcass (N=427) samples, respectively. Although microbial contamination on dairy cow carcasses differed among sampling dates and lots of cattle, live animal scores for ambulatory status, body condition, hide cleanliness, and fecal matter consistency were of no use in identifying cattle likely to produce contaminated carcasses. A pccr-rcvicwcd article. *Aiith()r for correspondence: Phone: 970.491.7703; Fax: 970.491.0278; H-mail: [email protected] InieinaiioiMl Asnciatiw Ik 990 Dairy, Food and Enviionmentol Sanitation - DECEMBER 2001 Food Protection INTRODUCTION mal characteristics were associated Immediately post-exsanguin- statistically with levels of microbial ation and prior to hide removal, a In general, the muscles of contamination of resulting car¬ sterile sponge CWhirl-Pak ") rehy¬ healthy animals before slaughter are casses from dairy cows. Studies of drated with 10 ml of sterile double¬ considered sterile, whereas lymph this type, examining the potential strength skim milk (Difco Laborato¬ nodes, some organs, and, espe¬ relationships of condition, cleanli¬ ries, Detroit, MI) was u.sed to a.sep- cially, surfaces exposed to the en¬ tically swab 1(K) cm- of the brisket ness, and other characteristics of vironment, such as external hide, area of the hide using a sterile rub¬ animals to microbiological popula¬ pelt, or fleece, as well as the tongue ber template. The person taking the tions or incidence of pathogens on and gastrointestinal tract, carry ex¬ samples used new’ sterile gloves for tensive contamination (II, 27). their carcasses, may lead to the iden¬ each animal being tested. The This external, animal-associated tification of animal and carca.ss han¬ sponge was placed in a sterile Whirl- contamination is a major source of dling/processing protocols that Pak™ bag for shipment to the labora¬ environmental plant contamination could be applied to reduce carcass tory. A total of 77 fecal and 80 hide and becomes a very important contamination. sponge samples were obtained dur¬ st)urce of carcass and meat contami¬ ing the three-day period. nation during slaughtering and pro MATERIALS AND METHODS cessing. Every feasible effort should Carcass evaluation be made to prevent accumulation Study design Carcass sampling was per¬ of excess mud and dung on the ani¬ formed at three locations in the mals, because it may introduce bac¬ Eighty animals from twelve lots plant and on two anatomical car¬ terial pathogens into the plant en¬ of cattle were individually weighed ca.ss sites. The plant kK-ations were vironment (17). Understanding any (live weight) and scored for ambu¬ designated as prior to evisceration, potential relationship of animal latory status, body condition, hide after final carcass w’ashing, and af¬ characteristics such as size, condi¬ cleanliness, and fecal matter consis¬ ter carcass chilling. The .sampling tion, and cleanliness to microbio¬ tency. The animals were slaughtered sites on the carcass (carcass sites) logical contamination on carcasses over a three-day period, and chilled were the round (cushion) and the should be useful in identifying ani¬ carcasses were weighed (carcass brisket (in the area anterior to the mal and carcass handling and pro¬ w'eight) and graded (carcass grade). navel on the ventral mid-line), cessing pn)t(K'ols that could reduce .Samples were collected from each equivalent to the round and brisket microbial contamination on car¬ live animal and from each carcass areas, respectively, as described in casses (29). for microbiological analyses. After the linked States Meat and Poultry- Pr DECEMBER 2001 - Dairy, Food ond Environmental Sanitation 991 nella was detected in 13.8% of the TABLE 1. Frequency of isolation of Salmonella from fecal, external hide samples and 1.2% of sponge-swab hide, and excised carcass samples the carcass samples (Table 1). Oarber et al. (10) analyzed 4,361 Number of Number Percent fecal samples from dairy cows on Samples samples tested positive positive 91 operations and found that 52 Fresh feces 77 0 0 (1 %) of the fecal samples (found on 22 of the operations) were positive Sponged hide 80 11 13.8 for verotoxin-producing E. coli 0157 (10). Another study (18) re¬ All carcass samples 427 5 1.2 vealed that Salmonella-^ositiwe samples were more common in Prior to evisceration 155 3 1.9 herds of more than 100 cows (25.0 After final carcass washing 140 1 1.0 per 1,000) than in herds of 51 to 100 cows (11.9 per 1,000); primary After carcass chilling 132 1 1.0 sources of Salmonella infection Brisket site 214 3 1.4 were feedstuff's and other infected cattle. In the present study, the car¬ Round site 213 2 1.0 cass samples taken prior to eviscera¬ tion had a higher incidence o( Sal¬ monella than did samples taken af¬ ter final carcass washing and after carcass chilling, with 1.9%, 1.0% cass tissue samples were analyzed Petrifilm™ E. coli count plates (.-^M " and 1.0% recovery rates, respec¬ for Salmonella spp. Enrichment Health Care, St. Paul, MN). Both tively. The brisket samples had a technique, isolation, and/or identi¬ types of Petrifilm™ were incubated slightly higher incidence of Salmo¬ fication of Salmonella were per¬ at 3S°C for 48 ± 2 h. After incuba¬ nella than did the round samples, formed according to procedures de¬ tion, colonies on the Petrifilm™ aero¬ with 1.4% and 1.0% recovery rates, scribed in the Microbiology’ Labora¬ bic count plates were enumerated respectively. Results presented in tory Ciiiidebook of the Food Safety and the Petrifilm™ E. coli count plates Table 1 are in agreement with those and Inspection Service (22, 33). were examined for total conforms reported by previous studies (7, 9, Samples of fresh feces, hide- (indicated by red colonies with ad¬ 30-32), and indicate the effective¬ surface sponged samples, and the jacent gas bubbles) and for E. coli ness of process control in slaugh¬ second of the three 100 cm- ex¬ colonies (indicated by blue colo¬ tering/dressing operations in mini¬ cised carcass tissue samples were nies with adjacent air bubbles). mizing carcass contamination with analyzed for E. coll ()157:H7. The pathogens (2). Because so few EHEOfEK™ System (Organon Tek- Statistical analysis pathogens were detected on these nika, Durham, NCTwith Dynabeads’' carcass samples, these results do (I)ynal A.S., Oslo, Norway) was used All data were converted to log not permit conclusions to be drawn for sample screening following en¬ CFH/cm- and analysis of variance regarding effects of ambulatory sta¬ richment in Modified E(^ broth with (ANOVA), least squares means, stan¬ tus, body condition, hide cleanli¬ Novobiocin (Difco). Presumptive dard deviations, and lea.st signifi¬ ness or fecal matter consistency on positive samples were confirmed cant differences for comparison of pathogen incidence on carcasses. according to procedures described logarithmic means were used to The brisket site of the carcass by Okrend and Rose (19). evaluate the significance of relation¬ was generally more contaminated The third 100 cm- excised car¬ ships of live animal factors to micro¬ than was the round (Table 2). In cass tissue sample was analyzed for biological contamination of the car¬ previous studies, the brisket was aerobic plate count (APO), total casses. These analyses were com¬ found to have higher incidence of conform count (T(XT, and E. coll pleted using the general linear Salmonella (32), while the round biotype I count (E(X]). The carcass model procedure of SAS (23)- All had higher counts of E. coli (31)■ tissue sample was placed in a sterile statistically significant effects were Plant design and operation may in¬ Whirl-Pak™ bag (Nasco) to which reported at the P< 0.05 level. 100 ml of sterile phosphate buffer fluence levels of contamination on was added (Difco). The sample was specific anatomical sites of the car¬ RESULTS AND DISCUSSION pummeled for 1 min using a cass. It was not possible from this Stomacher-.-^SOOfTekmar, Inc., Cin¬ None of the fresh feces, hide, analysis to determine whether any cinnati, OH) and appropriate dilu¬ or carcass samples analyzed was of the significant effects on bacte¬ tions were prepared for plating on found positive for E. coli 0157;H7 rial counts were associated with PetrifilnV'' aerobic count plates and (data not shown), whereas Salmo¬ differences in ambulatory status. 992 Dairy, Food and Environmental Sanitation - DECEMBER 2001 TABLE 2. Effects of plant location and carcass site on means (log CFU/cm^) and standard deviations (SD) of aerobic plate count (APC), total coliform count (TCC) and £. co/i count (ECC)‘ Plant location Carcass site APC TCC ECC Prior to evisceration Brisket 3.1“(1.1) 0.8“(1.1) 0.4“ (0.8) Round 2.4'’(1.3) 0.3'’ (0.6) 0.1'’(0.3) After final carcass washing Brisket 2.5“ (1.0) 0.5“ (1.0) 0.3“ (0.7) Round 2.1'’(0.9) 0.3“ (0.6) 0.2“ (0.5) After carcass chilling Brisket 3.1“(1.3) 0.8“(1.1) 0.4“ (0.8) Round 2.3'’(1.2) 0.2'’ (0.5) 0.1'’(0.2) “‘’Values within a column and plant location with the same superscript letter do not differ significantly (P>0.05). 'Each mean is the average of 66-78 samples. Detection limit; 1 CFU/cm^ (0.0 log CFU/cm^). body condition, hide cleanliness or prevalence than normal pens. APC, TCC, and ECC (brisket and fecal matter consistency of cattle Smulders and Upmann (26) re¬ round sampling sites combined) harvested, or on plant operation viewed the technical literature avail¬ from dairy cow carcasses arrayed conditions on those particular days. able and concluded the following: according to the live animal scores Analysis of variance (ANOVA) (a) Cleanliness of the animals deter¬ for ambulatory status, body condi¬ was performed to determine effects mines the hygienic conditions of tion, hide cleanliness, and fecal mat¬ of sampling date and lot number on slaughter; (b) Animals lying down ter consistency. Of the nine F ratios APC, TCC, and ECC from combined cause the most extensive contami¬ generated for each main effect, 2 of (brisket and round) sampling sites, nation of hides, especially when 9 for ambulatory status, 0 of 9 for prior to evisceration, after final car¬ stables, transport vehicles, and body condition, 1 of9 for hide clean¬ cass washing, and after carcass chill¬ lairage areas are poorly cleaned; (c) liness, and 0 of 9 for fecal matter ing (data not presented in tabular There does not appear to be any consistency were statistically sig¬ nificant. Of greatest importance in form). Of the nine F ratios gener¬ realistic method to reduce hide con¬ the ANOVA results in Table 3 was ated for each main effect (APC, TCC, tamination significantly before the finding that not one of the four and ECC at each of the three loca¬ slaughter; and, (d) Keeping trans¬ live animal scores was related to tions prior to evisceration, after car¬ port vehicles and lairage stables microbiological counts on dairy cow clean, reducing transport time and cass washing, and after carcass chill¬ carcasses, after carcass chilling. lairage time, and providing clean ing), 4 of the 9 for sampling date Extremes (lowest and highest and 7 of the 9 for lot number were feed and water in lairage may be the values) for APC, TCC, and ECC from best approach yet for reducing statistically significant. That sam¬ combined brisket and round sam¬ pling date and lot number were prevalence of pathogens on the pling sites on dairy cow carcasses significant sources of variability' in hides of slaughter cattle. are presented in Table 4. There were microbiological counts on dairy cow Assuming that differences in statistically significant differences carcasses suggests that there may live-animal microbial loads (sug¬ between extremes for APC or TCC have been differences in microbial gested to have occurred in this study in 4 of 9 comparisons across three loads on or in cattle harvested: (a) by significance of relationships be¬ sampling dates and between ex¬ on different days, (b) originating in tween sampling date or lot number tremes for APC, TCC, or ECC in 7 of different farms/markets, or (c) trans¬ and APC, TCC, and ECC on car¬ 9 comparisons among the 12 lots of ported to the packing plant in dif¬ casses) would be related to visually dairy cows, and many of these cow- ferent vehicles. A study of pens in apparent differences among cows to-cow and lot-to-lot differences in feedlots (24) concluded that the was not, in fact, the case as shown counts (7 of 11) were 1 log CPU/ prevalence of cattle shedding£. coli by an examination of results of cm^ or more. Extremes for APC, 0157;H7 varied widely within ANOVA for live animal scores and TCC, and ECC from combined bris¬ feedyards and that muddy p>ens were carcass bacterial counts. Presented ket and round sampling sites on more likely to have a higher pen in Table 3 are ANOVA results for dairy cow carcasses were not re- DECEMBER 2001 - Dairy, Food and Environmental Sanitation 993 TABLE 3. Statistical significance (Pr > F) of effects of live animal scores on aerobic plate count (APC), total coliform count (TCC), and Escherichia coli count (ECC) from combined brisket and round sampling sites on dairy cow carcasses Live animal scores Ambulatory Body Hide Fecal matter status condition cleanliness consistency Prior to evisceration APC 0.5130 0.3639 0.4442 0.1509 TCC 0.8050 0.8156 0.7673 0.1047 ECC 0.7739 0.8604 0.1688 0.1100 After final carcass washing APC 0.0246* 0.2807 0.0546 0.5822 TCC 0.0086* 0.3739 0.0209* 0.3945 ECC 0.1016 0.5904 0.1323 0.3964 After carcass chilling APC 0.4828 0.5812 0.6769 0.5381 TCC 0.1220 0.2265 0.2797 0.7721 ECC 0.3929 0.5350 0.5472 0.9045 ‘Statistically significant at the probability level indicated. lated in meaningful fashion to ei¬ contamination to the lowest pos¬ the bovines’ hide and that E. coli ther ambulatory status or hide clean¬ sible level (I, 28, 29). Hadley et al. contamination was much less likely liness of live cattle. In data not pre¬ (15) found that the degree of soil¬ to occur if cattle were transported sented in tabular form, relationships ing of live sheep significantly af¬ in clean trailers. of live animal weight, cattle breed, fected the microbial load of dressed Pre-slaughter washing of sheep carcass weight, and carcass grade lamb carcas.ses. Fecal soiling of the has been practiced in New Zealand to APC, TC(^, and ECC^ on dairy cow fleece led to increased microbial (3)', the level of microbiological con¬ carcasses were sometimes stati.sti- counts, showing the importance of tamination of carcasses from the best-presented animals (shorn, cally significant, but the differences ensuring that meat animals pre¬ clean, unwashed) was five times were not considered useful for pre¬ sented for slaughter are as clean and low'er than that from the worst pre¬ dicting potential carcass contami¬ dr>’ as possible so that the microbio¬ sented animals (wooly, dirty, nation outside the study popula¬ logical contamination on the fin¬ ished carcass is minimized (15). washed) (3-9 versus 4.6 log CPU/ tion. Individual operations have emO- In general, the results of ani¬ A study by Van Donkersgoed et evaluated, or applied, interventions mal washing before slaughter have al. (34) found no correlation be¬ such as removal (by cutting or shear¬ been variable, and application of tween “tag” (i.e., mud, bedding, ing) of hair and fecal tags from the the procedure may be limited by and manure) on hides and bacterial exterior of the animals or washing climate, type of animal, and avail¬ contamination on carcasses, but re¬ of animals before slaughter, but in ability of facilities (28, 29). Never¬ vealed an association between “tag” many instances the results are gen¬ theless, when animals are wet or on hides and visual demerits as¬ erally less than promi.sing (1!, 29). excessively soiled, slaughter speeds signed by industry personnel. Nev¬ (irandin (12) reported that research¬ should be reduced to minimize ac¬ ertheless, contamination from the ers at the Department of Agricul¬ cidental transfer of contamination hide and intestinal tract may con¬ ture in Victoria, Australia, found from the exterior of the animals tain bacteria of potential public that washing cattle prior to slaugh¬ onto the carcass or the plant envi¬ health importance, and it should be ter, or clipping mud balls off hides ronment. In addition, modifications the goal of modem slaughtering and either before or after slaughter, did in the steps involved in hide re¬ dressing systems to reduce such not reduce £. coli contamination on moval, or in equipment used for 994 Doiry, Food ond Environmental Sonitotion - DECEMBER 2001 TABLE 4. Extremes (lowest and highest values°) for aerobic plate count (APC), total coliform count (TCC), and Escherichia coli count (ECC) from combined brisket and round sampling sites on dairy cow carcasses - . ^ log CFU/cm^ Across three Normal vs. Cleon vs. sampling Among severely lame in filthy in hide dates twelve lots ambulatory status cleanliness Prior to evisceration APC 2.2 to 3.2* 1.7 to 4.6* 2.7 to 3.0 2.5 to 2.7 TCC 0.3 to 0.7* 0.1 to 1.2* 0.5 to 0.6 0.5 to 0.6 ECC 0.2 to 0.4 0.0 to 0.6 0.2 to 0.2 0.1 to 0.3 After final carcass washing APC 2.2 to 2.6 1.7 to 3.3* 2.2 to 2.9* 2.1 to 2.5 TCC 0.4 to 0.4 0.0 to 1.4* 0.3 to 0.9* 0.2 to 0.4 ECC 0.2 to 0.3 0.0 to 0.9* 0.2 to 0.4 0.1 to 0.4 After carcass chilling APC 2.0 to 3.2* 1.7 to 4.3* 2.6 to 2.8 2.5 to 2.6 TCC 0.2 to 0.6* 0.1 to 1.0* 0.4 to 0.7 0.4 to 0.2° ECC 0.1 to 0.3 0.0 to 0.5 0.2 to 0.2 0.2 to 0.1° °"Clean" hides had higher numerical counts than "filthy" hides (the reverse of what was expected) so these extreme values are listed highest to lowest. ‘Differences in extremes were statistically different (P<0.05). hide removal, may help in minimiz¬ procedures. Nevertheless, healthy thank personnel in the cooperating ing transfer of contamination onto and clean animals would be ex¬ plant for allowing us to collect the carcass surface (15). Tlie con¬ pected to contribute lower levels of samples and all of the students who tribution of animal cleanliness to contamination to the environment helped in sample collection and data reduction of carcass contamination of slaughtering facilities, while analysis. needs additional study, and it may highly soiled animals are an impor¬ var\’ depending on various condi¬ tant potential source of plant con¬ REFERENCES tions and factors, such as general tamination. However, p DECEMBER 2001 - Doiry, Food ond Environmontol Sanitation 995 r contamination of lamb carcasses ac¬ 14. Graves Delmore, L. R., J. N. Sofos, HACCP programmes for muscle cording to preslaughter presenta¬ J O. Reagan, and G. C. Smith. 1997. foods: Prospects and controversies. tion status: Implications for H ACCP. 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Food Prot. 60:1502-1508. & Poultry (July Issue) p. 71. Nebraska Beef Report, p. 81-84. 35. Widders, P. R., K. J. Coates, S. 13. Graves Delmore, L. R., J. N. Sofos, University of Nebraska, Lincoln, Warner, J. C. Beattie, 1. R. Morgan, G. R. Schmidt, and G. C. Smith. NE. and M. W. Hickey. 1995. Control¬ 1998. Decontamination of inocu¬ 25. Smulders, F. J. M., andG. G. Greer. ling microbial contamination on lated beef with sequential spraying 1998. Integrating microbial decon¬ beef and lamb meat during process¬ treatments. J. FtxxlSci. 63:890-893. tamination with organic acids in ing. Aust. Vet. J. 72:208-211. 996 Dairy, Food and Environmentoi Sanitation - DECEMBER 2001 Dairy, Food and Environmental Sanitation, Vol. 21, No. 12, Pages 997-1007 Copyright® International Association for Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322 Handwashing Water Temperature Effects on the Reduction of Resident and Transient (Serratia marcescens) Flora when Using Bland Soap Barry Michaels,'* Vidhya Gangar,^Ann Schultz,^ Maria Arenas,^ Michael Curiale,^ Troy Ayers,^ and Daryl Paulson^ 'Georgia-Pacific Corporation, Technology Center, P.O. Box 919 (Hwy. 216), Palatka, Florida 32178; ^Silliker Research and Laboratory Services, 160 Armory Drive, South Holland, Illinois 60473; ^University of Florida, Department of Food Science and Human Nutrition, Gainesville, Florida 32608; and ^BioScience Laboratories, P.O. Box 190, Bozeman, Montana 59771 ABSTRACT For many years, sanitarians have specified that hands be washed using warm or hot water to reduce cross-contamination risks, with various authors indicating temperatures between 38°C and 48.9“C. However, it has been suggested that these temperatures may contribute to skin damage when frequent handwashing is necessitated (in health care and food service). This study evaluates the bacterial reduction efficacy of water temperature during normal handwashing. The hands of two groups of four experimental subjects were soiled with sterile or contaminated substances (tryptic soy broth and hamburger meat). Uninoculated menstruum was used to study the effects of treatment temperatures on resident microflora reduction, while Serratia marcescews-inoculated menstruum was used to study treatment effects on transient microorganism reduction. Following contamination with appropriate media, one hand was immediately sampled to obtain baseline (control) data, using the “glove-juice” technique for microorganism recovery. Hands were then moistened with water at the assigned temperature (4.4“C, 12.8°C, 21. PC, 35°C or 48.9"C), washed 15 s with bland soap, and rinsed 10 seconds at the same temperature as was used before; and the opposing hand was then sampled. Results indicate that water temperature has no effect on transient or resident bacterial reduction during normal handwashing when bland soap is used. A peer-reviewed article. *Authorfor correspondence: Phone: 904.312.1184; Fax: 904.312.1198; E-mail: [email protected]. iMKMMHiAsaciiiMi> DECEMBER 2001 - Dairy, Food ond Environmental Sanitation 997 O Food Protection. TABLE 1. Year 2000 Conference for Food Protection water temperature issues Requested change Reasons given for Issue # Submitter from 110°F (43°C) minimum change requested 2000-1-23 L. Wisniewski "Warm Water" 1. Hand discomfort (Select Concepts) decreases frequency 2000-1-24 M. Scarborough 37.7°C(100°F) 1. No science (GA Dept, of Human (110°Fvs. 100°F) Resources, Div. 2. Plumbing code Publ. Health) @100°F max. (safety concerns) 2000-1-25 J. Budd 35°C (95°F) 1. No scientific basis (Healthminder/ 2. Max. soap efficacy at 35°C Sloan Valve Co.) 3. Hand comfort 4. Hot water discourages hand washing 2000-1-26 E. Rabotoski "Tempered" 1. Hand discomfort (Wl Conference 85°F {29.5°C) 2. Possible scalding Food Protection) to 110°F (43°C) 2000-1-27 B. Adler Impose 1. Need upper limit or (MN Dept, of Health) temp, range subject to OSHA 110°F (43°C) 2. Food workers don't to 130°F (54.4°C) wash 25 s so cannot scald 2000-1-28 F. Reimers "Tempered" 1. No science (H.E.B. Grocery Co.) to warm 2. Max. soap efficacy 3.110°F risks injury 4. Waste water as wait for temp, at 110°F INTRODUCTION tion of hand sanitizers (post-wash sense to explore and maximize all liquids). Although studies indicate possible aspects of the process A critical and thorough evalua¬ that these variables are crucial in while minimizing negative collat¬ tion of a simple handwashing re¬ achieving effective removal of tran¬ eral. This is especially important veals numerous variables that must sient bacteria from the hands under because many observations of food be considered to achieve maximum controlled testing conditions, test¬ service workers have revealed what or appropriate degerming of the ing to determine specific guidelines are considered poor habits in hands and fingernail regions. for water temperatures and flow handwashing techniques. Studies Numerous studies have explored rates is rarely mentioned in the sci¬ indicate that handwashing compli¬ topics such as type of soap (e.g., entific literature. Many of the cur¬ ance drops considerably without antibacterial vs. plain, liquid vs. rently employed handwashing prac¬ supervision and monitoring, or in bar), amount of soap and hand¬ tices may be based on untested tra¬ situations where skin damage oc¬ washing technique, nailbrush or ditions that could actually result in curs. This further amplifies the sanitizer use, drying technique compromised skin health. With so need to strengthen knowledge of all (e.g., cloth vs. paper towels, paper many variables involved in such a variables that might improve or towels vs. air-drying), and applica¬ “simple” procedure, it would make weaken daily handwashing prac- 998 Dairy, Food and Environmental Sanitatian - DECEMBER 2001 Resident flora Transient flora Test Laboratory BioScience Laboratories Silliker Research Laboratories Location Bozeman, MT South Holland, IL Study Director D. Paulson J. Budd V. Gangar M. Arenas Test Subjects Paid Volunteers Laboratory Workers No. Test Subjects 4 (3 Females, 1 Male) 4 (1 Female, 3 Male) Test subjects age (range) 26-56 24 - 25 Test temperatures (°C) 4.4, 12.8,21.1,35, 48.9 4.4, 12.8, 21.1,35, 48.9 Test temperatures (°F) 40, 55, 70, 95, 120 40, 55, 70, 95, 120 Test soil Tryptic soy broth (TSB) 1.0 ml (0.5 ml/hand) 1.0 (ml/hand) T - irradiated ground beef (GB) 3.0 grams (1.5 g/) 3.0 grams Microbial inoculum None S. marcescens No. test doys/soil/ 1 2 Temperature/ Subject Total data points/temperature 8 16 Mean baseline count Log,Q TSB 6.05 6.91 GB 6.40 7.21 Amount of time massaged 45 seconds 2 minutes with TSB and GB Amount of time TSB 2 minutes 1 minute and GB air-dried Amount of soap used for handwashing 3 ml 3 ml tices throughout the food and have adapted to conditions on the Frequent or prolonged exposure of health care industries. skin surface that cause rapid die off the skin to microbial contamination Two types of flora, transient of most transients. Invaginations in soils, skin damage or fissures pro¬ vide portals of entry to deeper tis¬ and resident, exist on the hands. such as the nail fold, hair follicles sue and may result in the presence The transient flora are generally re¬ and sebum-producing sebaceous of many pathogenic bacteria among moved fairly easily. They do not glands support a rich resident flora. the resident species (11,27). have adhesion characteristics that Transient flora may consist of Removal of viable bacteria, dirt hold them to the skin’s surface (8) pathogens, spoilage bacteria or and grease from the skin is accom¬ and are somewhat suppressed by se¬ harmless environmental species. plished by friction and surfactant cretions and competitive exclusion Under certain conditions transient action, which lowers surface ten¬ by normal resident flora. Resident flora can change status and become sion. Alkaline detergent solutions flora are removed more slowly. Be¬ permanent residents. Resident flora remove bacteria from skin more cause of co-evolution, resident flora as a rule are not pathogenic types. efficiently than acid or neutral so- DECEMBER 2001 - Doiry, Fowl ond Environmental Sonitotion 999 lutions do (20), forming the basis discomfort (1-23, 1-26), will result of these , involved hand sampling for skin sampling solutions used in in injury or scalding (1-28, 1-24, studies, in which the objective was this study (37). 1-26) and may even be in conflict to remove and enumerate as many Added to the aforementioned with local plumbing codes (1-24). bacteria on the hands as possible, studies are the many references to Two submitters p)oint out that soaps either as normal or transient flora. warm or hot water use for hand¬ currently available target maximum In hand scrubbing experiments. washing from the Internet or pop¬ effectiveness at around 35°C (95°F) Price (27) found that at tempera¬ ular press. These references are (1-25, 1-28). Two submitters re¬ tures from 24°C (75.2°F) to 56°C meant to provide information to quested that the minimum tempera¬ (132.8°F) there was no difference food workers or consumers. Ques¬ ture of 43°C (110°F) be changed to in de-germing rate. Because he tions need to be answered regard¬ warm water 0-23,1-28) or that it be scrubbed hands with a brush for a ing water temperature guidelines tempered to a range of 29.5°C specific period of time, each in turn with respect to handwashing: Do (85°F) to 43°C (110°F). And finally, in a series of sterile wash basins, he soaps perform better depending on one submission (1-27) sought to might have been capable of seeing the water temperature for hand¬ place an upper temperature limit differences upon counting the flora washing? Does hot water help of 54.4°C (130°F), for fear that these in each basin. After conducting cleanse the hands better than cool regulations would be subject to over 80 experiments in a 9-year or plain tap water? What are the OSH A scrutiny and criticism with¬ period. Price concluded that the physiological changes of the skin out a limit. Interestingly, it was largest variable in determining the when different temperature/soap noted in this submission, through rate of removal of bacteria from the combinations are used? Does water reference to the Consumer Product hands was the vigorousness of temperature make a significant dif¬ Safety Commission, that second-or scrubbing. Other factors, such as ference in reducing the numbers of third-degree burns have been soap used or water temperature, transient and/or resident bacteria shown to occur in the elderly at were less important. In later hand on the hands? temperatures not much over 43°C sampling experiments implement¬ The effective water tempera¬ (110°F). Council I and the General ing the glove juice method for re¬ ture used for washing and rinsing assembly of voting delegates passed covery of microorganisms, no dif¬ hands has been under debate re¬ a recommendation to lower the ferences in isolation rates were seen cently at the Year 2000 Conference Food Code water temperature mini¬ at either 6°C (42.8°F) or 23°C for Food Protection. Six issues were mum to 29.5°C (85° F). (73.4°F) (12). Although this infor¬ brought before Council I with re¬ The universe of food handling mation is inconclusive and does gard to FDA F(X)d Code hand wash¬ situations requiring effective per¬ not answer questions concerning ing water temperature specifica¬ sonal hygiene runs from temporary bacterial loads suspended in a con¬ tions. The 1999 Food Code (36) handwash stations set up in pro¬ founding soil, they tend to indicate requires sinks used for handwash¬ duce fields to advanced state-of-the that there may not be a very great ing to be equipped so as to be art kitchens used to produce ex- difference in efficacy over a range “capable of providing water of at tended-shelf-life ready-to-eat foods of temperatures from 6°C (42.8°F) least 43°C (110°F'), accomplished sold at retail. In many of these situ¬ to56°C(132.8°F). through use of a mixing valve or a ations, it is difficult to provide wa¬ Various menstruum have been combination faucet.” An outline ter meeting strict temperature used for handwashing efficacy stud¬ summarizing the issues brought ranges. Further, it is difficult to ies. For studies involving transient forth by the various submitters at manage and monitor food handlers flora, the most often used soil is the Year 2000 Conference, includ¬ to insure that the 43°C (110°F) tem¬ tryptic soy broth (TSB). Microor¬ ing requested changes and reasons perature minimum is maintained ganisms exhibit good survivability, given for those changes, is provided during all handwashing activities. with even distribution of contami¬ in Table 1. When subject to regulatory inspec¬ nating microorganisms into skin All but one of the issue submis¬ tions, violations are given to food cracks, creases and invaginations sions requested temperature de¬ industry entities based on Food being possible. Ground beef prob¬ creases with the intent of improv¬ Code specifications. Therefore, in ably represents the most appropri¬ ing hand comfort, as the discomfort the interest of possibly increasing ate menstruum because of concern associated with higher tempera¬ handwashing compliance or effi¬ for risks of E. coli 0157:H7 infec¬ tures results in decreases in hand cacy and clarifying the importance tion, but is only occasionally used washing frequency or compliance of this issue to enforcement authori¬ (30, 31). Numerous cases of food- (1-23,1-25). Several submitters note ties, handwashing studies were bome illness have been tied to poor a lack of scientific information on undertaken. personal hygiene after ground beef the subject (1-24,1-25,1-28). There In a literature search for effect preparation. is concern that a minimum hand¬ of water temperature on hygienic On the basis of all the informa¬ washing temperature of 43°C efficiency, only two experimental tion gained from the literature (110°F) in addition to causing studies shed light on this issue. Both search and analysis, experiments 1000 Doiry, Food ond Environmentol Sanitation - DECEMBER 2001 were performed to determine if 10 s under running tap water main¬ Where: there was a superior temperature tained at a flow rate of 7.6 liters/min B = estimated number of micro¬ or range of temperatures for re¬ (2 gallons/min) at the designated organisms moval of bacterial contamination temperature, after which they shook A = portion volume = 75 ml from hands during handwashing. the hands two times to remove ex¬ (phosphate buffer added to This involved contaminating hands cess moisture. While still wet, the glove) with marker bacteria and washing subjects’ hands were gloved for sam¬ hands with soap and water, fol¬ pling using the Glove Juice tech¬ Lx/n = average CFU per plate lowed by counting resident and nique. for transient (marker) bacteria. Be¬ each dilution level cause it was realized that both the Glove juice sampling D = dilution level use of antimicrobial soap and dry¬ procedure Subjects for normal (resident) ing with paper towels would con¬ flora experiment found and alter the effects of water The effectiveness of bacterial temperature washing and rinsing, reductions from the hands was The constant exposure of mi¬ bland soap was used and hands evaluated using the glove juice re¬ crobiology laboratory technicians were not dried with paper towels. covery' method as described in ASTM to sanitizers and the necessity of test methods (4). Following the pre¬ disinfection provides the potential scribed wash and rin.se procedure, for high variability in the resident MATERIALS AND METHODS sterile, powder-free latex gloves or “normal” flora and physiological This study was performed at were donned. Seventy-five ml of condition of their hands and fore¬ BioScience Laboratories (for resi¬ Sterile Stripping Fluid (aqueous arms. Working daily with various dent bacteria) and Silliker Research phosphate buffer with 0.1 % Triton) microorganisms that are not consid¬ and Laboratory Services (for tran¬ were instilled into the glove, the ered part of the normal (resident) sient bacteria). Table 2 provides a wrists were secured, and attendants skin flora (including agents used in comparison of methods used for massaged the hands through the their testing and evaluation) in¬ testing in the two laboratories. gloves in a uniform manner for 60 s. creases the susceptibility of these A stable pigmented strain of Aliquots of the glove juice were individuals to infection and skin Serratia marcescens (SLR 1421) removed and serially diluted in damage. For this rea,son, volunteers was used to simulate transient hand Butterfield’s Phosphate Buffer solu¬ were used to get a more accurate contamination. This organism is tion containing 1.0% Tween 80 and picture of the effects of water wash¬ used frequently used in hand disin¬ 0.3% Lecithin as product neutraliz¬ ing temperature on resident flora. fection studies (5, 22, 23, 24, 28). ers. Between the ages of tw'enty-six Tryptic soy agar (TSA) and and fifty-six four healthy subjects tryptone glucose yeast (TGY) agar Enumeration were selected, three females and spread plates, deionized w'ater, ster¬ one male. All subjects’ hands and For normal (resident) bacte¬ ile stripping fluid, Butterfield’s ria, duplicate spiral plates were forearms were free from clinically phosphate buffer solution, phos¬ evident dermatosis, injuries, open phate buffer with 0.1% Triton X- prepared from appropriate dilu¬ wounds, hangnails, or any other 100, TSB with 1% Tween and 0.3% tions using TSA with product disorder that could compromise the lecithin, sterile latex-free surgical neutralizers. The plates were subject and the study. Participation gloves, alcohol, and Ivory* liquid incubated at 30°C ± 2°C (86°F was restricted to individuals not soap (non-antimicrobial) were ± 2°F) for 48 h. Colonies were currently using any topical or sys¬ used. counted and the data recorded temic antimicrobials, steroids, or Subjects rinsed both hands un¬ using the CASBA™ 4 plate-count¬ other medication known to affect der running tap water at the de.sig- ing system. the residen* microbial flora of the nated temperature, and shook off For transient {Serratia mar¬ skin. any excess. Three ml of Liquid Ivory* cescens) bacteria. Samples were The “pre-test {jeritxl, seven days Soap was dispensed into the sub¬ spread on TGY agar following ap¬ jects’ cupped hands and rubbed propriate dilutions, and incubated prior to the testing portion of the over all surfaces, including the lower at 35°C (95°F) for 24 to 48 h. Any .study, was designed to generate op¬ third of forearms, making sure not pink colonies observed were con¬ timum levels of resident flora for to lose any soap. After complete sidered to be 5. marcescens, while testing purposes. During this pe¬ soap dispersal, a small amount of the others were considered to be riod, subjects were instructed to tap water was added, and subjects normal flora. The number of bacte¬ avoid using medicated soaps, lo¬ lathered their hands and forearms ria were tabulated using the follow¬ tions, deodorants and shampoos, as vigorously for 15 s. Subjects then ing formula: well as skin contact with solvents, rinsed their hands and forearms for B = A[Zx/n]“^° detergents, acids and bases, or other DECEMBER 2001 - Dairy, Food and Environmental Sanitation 1001 Figure 1. Handwashing efficacy (log,(j reduction) for resident flora in TSB and selected water washing and rinsing temperature products known to affect the mi¬ Testing of normal (resident) Testing of normal (resident) crobial population of the skin. flora with TSB flora with ground beef Avoidance of IFV tanning beds and On each of the five test days, On each of five test days, sub¬ swimming or bathing in biocide- subjects had 1.0 ml (0.5 ml per jects handled and smeared three treated pools or hot tubs was man¬ hand) of TSB placed into their grams of gamma-irradiated ham¬ dator}’. During this period, subjects cupped hands in ten aliquots of burger meat on their hands for two were supplied with a personal hy¬ approximately 0.1 ml. The broth minutes. After a timed two-minute giene kit, containing non-medicated was distributed evenly over both air dry, the non-dominant hand of soap, shampoo, deodorant, lotion, hands, not reaching above the each subject was sampled for and rubber gloves to be worn when wrists, by gentle continuous mas¬ baseline using the glove juice sam¬ contact with antimicrobials, sol¬ sage for 45 s. After a timed two- pling technique. Subjects washed vents, detergents, acids, or bases minute air dry, the non-dominant their hands as previously described, and the other hand was then could not be avoided. For subjects’ hand of each subject was sampled sampled using the glove-juice tech¬ safety, leaving the lab once the test¬ for baseline using the Glove Juice nique. These procedures were re¬ ing began was prohibited. Sampling technique. Subjects washed their hands as previously peated each day, with the non-domi¬ nant hand being used for baseline described, and the other hand was Testing period of normal then sampled using the Glove-Juice sampling for each subject on each test day. Wash and rinse tempera¬ (resident) flora technique. These procedures were repeated each day, with the non¬ tures were each day identical to Each subject was utilized for those used for the resident flora dominant hand being used for approximately one-half hour every baseline sampling for each subject with TSB testing. other day of the test period, exclud¬ on each test day. The water tem¬ ing weekends and holidays (a total perature for the handwashes on Testing of transient flora with of ten test days per subject). Sub¬ each test day was adjusted for sub¬ TSB and gamma-irradiated jects were instructed to avoid wash¬ jects to wash at a different tempera¬ ground beef ing their hands for two hours prior ture. Test days one through five to testing, and fingernails were were performed at the following Four laboratory workers, one trimmed to a free-edge of less than water temperatures, respectively: female and three males, twenty-four 1 mm if not already done. All jew¬ 4.4°C(40°F), 12.8°C(55°F),21.1°C to twenty-five years of age, were elry was removed from the hands (70°F), 35°C (95°F), and 48.9°C chosen for this experiment. Testing and arms prior to washing. (120°F). was performed over a four-week 1002 Dairy, Food ond Environmental Sonitotion - DECEMBER 2001 Figure 2. Handwashing efficacy (109,^ reduction) for resident flora in ground beef at selected water washing and rinsing temperatures period in order to alternate left and ric mean colony counts were ob¬ cur in children under the age of five right hands for baseline readings for tained and log or % reductions in and in the elderly, third-degree each temperature and inoculum. transient and normal flora were bums are knowm to result from a Testing procedures for the ground determined from these values 2 s exposure to 66°C (150°F), 6 s beef were identical to testing for through comparisons to baseline at 60°C (140°F) and 30 s at 54.4°C normal (resident) flora, with the counts. The experiments were ana¬ (130°F) (35). As we age, our skin addition of 1 x 10” 5. marcescens. lyzed for significance using statisti¬ becomes thinner, losing supple¬ Testing with TSB was similar to the cal ANOVA software. A series of ness. This fact is important, as many tests for transient flora, with the two-.sample Student /-tests were seniors are now actively involved in following exceptions; the addition conducted using the 0.05 signifi¬ the ftxKl industry. Due to the elder of 1 X 10” S. marcescens, a two- cance level for Type 1 (a) error and risk particularly, some have recom¬ minute massage period of broth corrected for multiple comparisons mended that water be delivered from the tap at even lower tempera¬ into the hands, and a one-minute on means. drying period. Subjects washed tures, of less than 43°C (110°F) their hands as previously described, (33). RESULTS AND DISCUSSION The activity of soaps, friction, with the opposing hand being used and rinsing become crucial because for baseline on alternate days. Because a number of sub¬ the temperatures recommended in Hands were washed as previously mitters at the Conference for Food handwashing water alone would described, and the glove juice tech¬ Protection brought forward the is¬ not provide thermal destruction of nique was utilized for recovery. sue of skin injury and possible pathogenic microorganisms. Rel¬ scalding at temperature above 43°C (110°F), a review of pertinent lit¬ evant to the discomfort issue Methods of analysis of normal erature was undertaken to deter¬ (brought forward as issues 1-23 and (resident) and transient mine if facts support lowering of 1-26) is a study involving dishwash¬ bacteria the temperature for reasons other ing soaps. In that study, participants The plate count data collected than efficacy. The Consumer Prod¬ could withstand only water tem¬ from this study were evaluated us¬ uct Safety Commission has noted peratures of 43°C, 45°C, and 49°C ing MiniTab* statistical computer that residential water heater ther¬ (110°F, 113°F and 12()°F), with tol¬ software. Prior to performing a sta¬ mostat settings should be set at erance levels related to discomfort tistical analysis, exploratory data 49°C (120°F) to reduce the risk of peaking at one minute (9). Even analysis was performed. Stem-leaf the majority of tap water scald in¬ though this is considerably longer ordering, letter value displays, and juries. Although the majority of than the 10 to 25 s exposure period box plots were generated. Geomet¬ scalding incidents in the home oc¬ that would result from hand-wash- DECEM6ER 2001 - Dairy, Food and Environmental Sanitation 1003 Figure 3. Handwashing efficacy (logip reduction) for transient flora (S. marcescens] in ground beef at selected water washing and rinsing temperatures 0 10 20 30 40 50 60 Temperature (°C) ing, it is indicative of the fact that tion. Two observational studies even though no statistical signifi¬ temperatures from 43°C to 49°C were reviewed in the health care cance could be shown. In respect (110° to 120°F) are at the discom¬ and food service industries to de¬ to normal (resident) flora, although fort threshold. termine average durations in the rising temperature reduction effi¬ Appropriate handwashing du¬ real world. A study of nurses (34) cacy seemed to increase slightly ration (15 seconds) for this study revealed an average wash time of with TSB inocula, a slight decrease was determined through review of 21 s, while a survey of restaurant in efficacy was seen with ground various governmental agency rec¬ employees (4) showed that the beef. Resident TSB and ground beef ommendations and previous average duration was 20 s. Revalues of 0.0135 and 0.1861, re¬ handwashing study observations After experiments were com¬ spectively, provide evidence of the (/, 3, 10, 36'). Suggested lathering pleted. log,,, reductions of each in¬ lack of a relationship between the times by specific agencies are: the dividual handwashing were calcu¬ two variables. 1999 FDA Food Code (20 seconds) lated by subtracting counts ob¬ Figures 3 and 4 show log,„ re¬ (36), the American Society for Test¬ tained after handwashing from duction results for transient flora ing and Materials (ASTM) (15 sec¬ baseline data. Statistical analysis in TSB and gamma irradiated onds) (3), The Association for Pro¬ using ANOVA, was performed, ground beef, respectively, at tem¬ fessionals in Infection Control and with no statistical difference seen peratures tested. Only one negative Epidemiology (APIC) (minimum of between any set of handwashing log,,,reduction figure was observed. 10 seconds) (10), and The Ameri¬ and rinsing temperatures for nor¬ While polynomial regression can Society for Microbiology' (ASM) mal (resident) or transient flora showed a slight increase in efficacy (a 10 to 15 s vigorous .scrub) (/). with either of the two contaminat¬ with increasing temperature for Several studies support a washing ing soils. Figures 1 and 2 show log,,, ground beef inoculum, both high duration of at least 10 seconds, with reduction results for the range of 48.9°C (120°F) and low 4.4°C sufficient transient removal effi¬ temperatures used in these experi¬ (40°F) temperatures tended to have ciency' achieved by 30 seconds. A ments for normal (resident) flora higher log,^ reductions than the mid study by Stiles and Sheena (32) in¬ soiled with TSB and with gamma ir¬ temperatures tested. Again, TSB volving workers in a meat process¬ radiated ground beef, respectively. and ground beef Revalues of 0.1065 ing facility determined that a wash Four data points are provided at and 0.1174, respectively, provide of 8 to 10 s was too short for ad¬ each temperature and soil. Two evidence of a lack of relationship equate soil removal from the hands. log,,,reduction data points for both between the two variables. A study by Ojajarvi (21) compared TSB and ground beef appear as The geometric mean log,,, re¬ a 15 s and a two-minute wash, with negative for transient flora. Polyno¬ duction for all transient flora ex¬ the latter providing only an addi¬ mial regression analysis was per¬ periments involving both TSB and tional 3% transient bacterial reduc¬ formed to display potential trends ground beef inocula was 1.9, 1004 Dairy, Food and Environmental Sanitation - DECEMBER 2001 Figure 4. Hondwashing efficacy (log,g reduction) for transient flora (S. marcescens) in TSB at selected water washing and rinsing temperatures Temperature (“C) whereas the resident flora log,re- ranges peaking at 21.1°C (70°F). hygiene consultants have suggested duction was 0.2 for both menstr- Subjects freely commented that the practice of using thicker, uum. These log,,, reduction figures the water at a temperature of 4.4°C higher-viscosity soaps in larger are in agreement with results from (40°F) was uncomfortable. In issues doses, which would require a other similarly performed studies of brought before the CFP, tempera- longer, more vigorous rinsing rou- both resident (6, 19) and transient tures at or above 43°C (110°F) were tine. flora (2, 7, 26). argued to be uncomfortable. Taken Price (27), ujwn noticing that A comparison of log,,, reduction together with the variability noted, in his scrubbing experiments wa- variability (as seen in Fig. 1-4) was it suggests that participants more ter temperature had little effect at reviewed for trends that could indi- consistently wash their hands when de-germing of the skin, commented cate increased or decreased variabil- water temperatures are between that water applied to the skin at a ity with certain temperatures under 35°C (95°F) and 48.9°C (120°F). given temperature quickly reaches specific inoculum conditions. Co- Friction has been identified as equilibrium with normal skin sur- efficient of variation values for each a key element in removing micro- face temperature unless hands are temperature group for both resi- bial contaminants from hands (II, totally immersed, dent and transient flora as well as 27). Friction applied during the Skin oils derived from sebum both menstruum were determined hand drying process is instrumen- are liquid in the sebaceous gland by obtaining the ratio of the stan- tal in finishing the process. Removal and solidify on the skin surface, dard deviations of each group to the of transient flora appears to be even Beef tallow melts in the range of mean log,,, reductions. Figure 5 more friction dependent than re- 33°Cto40°C(95°Fto 104°F), while shows the coefficient of variation moval of resident flora. Surfactant lardorbutterfatareliquefiedattem- (expressed in percent) for each test- and antimicrobial compounds in peratures around 30°C (86°F) f/59- ing condition. Coefficients of varia- soap are responsible for lifting soil If handwashing efficacy for both tion are fairly consistent for tran- and killing microorganisms sus- resident and transient floras embed- sient flora, with resident flora data pended in the soil. When bland ded in both natural and artificially exhibiting a great deal of variation. soap is used to wash hands, hand- applied fats depended on thermal Overall, there appeared to be a washing efficacy appears to be de- melting, then log,,,reduction figures slightly lower variation in log,„re- pendent on the effects of surfactant should have been greatest at the duction figures for the 48.9°C action of the soap along with fric- highest temperature and lea,st at (120°F) temperature over the 35° tion applied during the washing temperatures that cause these fats C (95°F) group. Variability data and rinsing process. Rinsing also to congeal. from the 4.4°C (40°F) and 12.8°C provides the necessary removal by Fats such as tallow or lard are (55°F) groups were similarly low, dilution. To facilitate appropriate distinguished from oils in that oils with variability for temperature rinsing of the hands, some personal are liquids at room temperature. DECEMBER 2001 - Dairy, Food and Environmentol Sanitotion 1005 Figure 5. Coefficient of variation values (%) for handwashing 109,^ reduction of resident and transient flora with TSB and ground beef soils. Resident flora ground beef resident flora TSB transient flora TSB -A-, transient flora ground beef -a- ity to affect handwashing efficacy, dients, which develop and increase Hand soap formulations are de¬ as shown by Larson (14). Several micelle formation. The combined signed to lift soil through their action of soap, friction and dilution foaming action, dispersing and studies (13, 16, 17, 18, 19, 21, 25, appears to outweigh any advantage solubilizing organic soils using de¬ 29, 3I) have used soap amounts in that temperature might have in the tergent surfactants. Primary mi¬ the range of 2.5 to 5.0 ml in their liquefying of fats, which would celles are present, having hydro¬ handwashing protocol. The higher normally occur in the range of 30°C philic and hydrophobic groups at¬ levels are considered excessive, ex¬ to 40°C (86°F to 104°F). cept in hospital infection control. tached to the ends of the surfactant Many antimicrobials are inacti¬ Many food service operations set monomer. Soaps with multiple sur¬ vated by the presence of organic soap dispensers at 1 ml per pump, factants form mixed micelles, soils or soaps. Several writers have and employees often times use mul¬ which increases efficiency with suggested that these antimicrobial tiple pumps. As the experiments de¬ various soil mixtures. In water and ingredients present in soaps are not organic soil mixtures, these form scribed here utilized 1.5 grams in contact with microorganisms complex micelle structures around ground beef menstruum per hand, long enough to provide sufficient hydrocarbon moieties (encapsula¬ 3 ml of soap was chosen to repre¬ antimicrobial action. Of the com¬ tion), resulting in microemulsions. sent an amount found to be signifi¬ monly used antimicrobial ingredi¬ Thus, the soap provides a “bridge” cantly effective in an earlier study ents employed in soap products, between the oily droplet and wa¬ (14). In that study, it was deter¬ only iodophors have been shown ter, permitting the soapy water to mined that 3-ml of soap provided to exhibit temperature-dependent “wash away” greasy material. greater bacterial reductions than antimicrobial effects due to tem¬ Price (27) described the con¬ did 1 ml for a liquid, nonantimicro¬ perature-dependent dissociation bial soap. Observations of soap us¬ tradictory aspect of soap, which constants for PVP and iodine present age by health care employees in the tends to reduce surface friction. in the formulation. For these rea¬ hospital setting were also per¬ sons, even if antimicrobial agents Soaps of his day were not the more formed, as nine different depart¬ were present in soap, it is doubtful developed formulas now available ments, from labor and delivery to that water temperature would have and used in this experiment. In the psychology, determined average a significant effect on overall hy¬ experiments described here, a 3-ml soap use to be around 2.18 ml per gienic efficiency. It should also be aliquot of bland soap was used to incidence, compared to 3 5 by the noted that under real-life conditions, remove a total of one gram of TSB general population (14). hands would be dried (usually with or three grams of ground beef. Use Surfactants in soap have sur¬ paper towels) and that further of lower quantities of soap would face tension lowering capabilities. bacterial reductions in the range of obviously provide lower surfactant The vigorous rubbing action of 1 log,^ are seen, reducing any slight effectiveness. The quantity of soap hands creates a rapid formation of difference in efficacy with anti¬ used for handwashing has the abil¬ surfaces and changing pressure gra¬ microbial soaps. 1006 Daily, Food ond Environmentol Sonitotion - DECEMBER 2001 ACKNOWLEDGMENTS 12. Larson, E. L., M. S. Strom, and C. A. 24. Paulson, D. S. 1993- Variability Evans. 1980. Analysis of three vari¬ evaluation of two handwash mo¬ Funding for this project was ables in sampling solutions used to dalities emptoyed in the food pn>- provided by a grant from the Geor¬ assay bacteria of hands: type of so¬ cessing industry. Dairy Food gia-Pacific Health Smart™ Institute. lution, use of antiseptic neutraliz¬ Environ. Sank. 13:332-335. ers, and solution temperature. 25. Paulson, D. S. 1994. A comparative J. Clin. Microbiol. 12:355-360. evaluation of different hand cleans¬ REFERENCES 13- Larson, E. L., A. M. Butz, D. L. ers. Dairy Food Environ. Sanit. Gullette, and B. A. Laughon. 1S>90. 1. Am. Soc. Microbiol. 19%. Hand¬ 14:524-528. Alcohol for surgical scrubbing? washing survey fact sheet. ASM. 26. Pether, J. V. S., and R. J. Gilbert. Infect. Control. Hosp. Epidemiol. 9-25. 1971. The survival of Salmonella 11:1,39-143. 2. Ansari, S. A., V. S. Springthorpe, on finger-tips and transfer of the S. A. Sattar, W. Tostowaryk, and 14. Larson, E. L., P. 1. Eke, M. P. Wilder, organisms to food. J. Hyg. Cam¬ G. A. Wells. 1991. Comparison of and B. E. Laughon. 198"’. Quantity bridge 69:673-681. cloth, paper, and warm air drying of st)ap as a variable in handwash¬ 27. Price, P. B. 1938. The bacteriology in eliminating viruses and bacteria ing. Infect. Control. 8:371-375. of normal skin; a new quantitative from washed hands. Am. J. Infect. 15. Lide, D. R. Handbook of chemistry test applied to a study of the bacte¬ Control 19:243-249. and physics. 1990. Boston, CRC rial flora and the disinfectant action 3. ASTM. 1995. Standard test method Press. of mechanical cleansing. J. Infect. for evaluation of health care person¬ 16. Mahl, M. C. 1989. New method for Dis. 63:301-318. nel handwash formulation by util¬ determination of efficacy of health 28. Rotter, M. L. 1984. Hygienic hand izing fingernail regions. ASTM care personnel hand wash prod¬ disinfection. Am. J. Infect. Control El327-El390. ucts. J. Clin. .Micro. 27:2295-2299. 5:18-22. 4. Ayers, T. 1998. A.s.sessment of vari¬ 17. Michaud, R. N., M B. McGrath, 29. Rotter, M. L. and W. Roller. 1992. ables associated with effective and W. A. Goss. 1972. Impnwed ex¬ handwashing. University of Florida Test models for hygienic handrub perimental model for measuring Dept, of Food Sci. and Human and hygienic handwash: the effects skin degerming activity on the Nutr., Gainesville, FL. of two different contamination human hand. Antimicrob. Agents 5. Bartzokas, C. A., J. E. Corkill, and and sampling techniques. J. Hosp. Chemother. 2:8-15. T. Makin. 1987. Evaluation of the Infect. 20:163-171. 18. Michaud, R. N., M. B. .McGrath, and skin disinfecting activity and cumu¬ 30. Sheena, A. Z., and M. E. Stiles. 1982. W. A. Goss. 1976. Application of a lative effect of chlorhexidine and Efficacy of germicidal hand wash gloved-hand model for multi¬ triclosan handwash preparations on agents in hygienic hand disinfec¬ hands artificially contaminated parameter measurements of skin- tion food handlers. J. Food Prot. 45: with Serratia marcescens. Infec¬ degerming activity. J. Clin. Micro¬ 713-720. tion Control 8:163-167. biol. 3:406-413. 31. Stiles, M. E., and A. Z. Sheena. 1985. 6. Blackmore, M. 1987. Hand-drying 19. Miller, M. L., L. A. Jamcs-Davis, and Efficacy of low-concentration io- methods. Nurs. Times 83:71-74. L. E. Milanesi. 1994. A field study dophors for germicidal hand wash¬ 7. Coates, D., D. N. Hutchinson, and evaluating the effectiveness of dif¬ ing. J. Hygiene, Cambridge 94:269- F. J. Bolton. 1987. Survival of ther¬ ferent hand soaps and .sanitizers. 277. mophilic Campylobacters on finger¬ Dairy Food Environ. Sank. 14:155- 32. Stiles, M E., and A. Z. Sheena. 1987. tips and their elimination by wa,sh- 160. Efficacy of germicidal hand wash ing and disinfection. Epidemiol. 20. Noble, W. C., and D. G. Pitcher. agents in use in a meat processing Infect. 99:265-274. 1978. Microbial ecology of the hu¬ plant. J. Fotxl Prot. 50:289-295. 8. Dunsmore, J. M. 1972. The effect man skin. Adv. Microbiol. Ecol. 2: 33. Stone, M.,J. Ahmed, and J. Evans. of hand washing on the bacteria of 245-2898. 2000. The continuing risk of domes¬ skin. Australian J. Dairy Technol. 21. Ojajarvi, J. 1980. Effectiveness of tic hot water scalds to the elderly. 27:137-140. hand washing and disinfection Bums 26:347-350. 9. Horn, H. and H. Briedigkeit. 1%7. methods in removing transient 34. Taylor, L. J. 1978. An evaluation of On epidemiological and hygienic bacteria after patient nursing. handwa.shing techniques-2. Nurs¬ aspects of the use of modern ing Times 75:108-110. J. Hyg. aond) 85:193-203. dishwash detergents. Z. Gesamte 35. US Consumer Product Safety Com¬ 22. Paulson, D. S. 1992. Evaluation of Hyg. 13:334-336. mission (CPSC). Tap water scalds. three handwash modalities com¬ 10. Jennings, J., and F. A. Manian. 1999- 2000, Washington, D C. monly employed in the fixxl pro¬ A PIC Handbook of infection con¬ 36. US Public Health Service. Food and cessing Industry. Dairy Food trol. Assoc, for Professionals Infect. Drug Administration Food Code Environ. Sank. 12:615-618. Control Epidem., Inc. Washington, 1999. 23. Paulson, D. S. 1993- Evaluation of DC. 37. Williamson, P., and A. M. Kligman. 11. Kaul, A. F., andj. F. Jewett. 1981. three microorganism recovery pro¬ 1%5. A new' method for the quan¬ Agents and techniques for disinfec¬ cedures used to determine hand¬ titative investigation of cutaneous tion of the skin. Surg. Gynecol. wash efficacy. Dairy Fotxl Environ. bacteria. J. Investi. Dermatol. 45: Obstet 152:677-685. Sank. 13:520-523. 498-503. DECEMBER 2001 - Dairy, Food ond Environmental Sanitation 1007 Here’s a salt and chloride tester that will meet all your plant*s requirements ... THE NELSON-JAMESON M926 Chloride Analyzer ✓ Accuracy and Repeatability ... as specified by QAfQC department ✓ Speed and Reliability ... os required by production department ✓ Simple and Ergonomic ... os needed by lab technicians ✓ Cost Effective ... as demanded by management Contact us for more information on salt testing made easy Nelson-Jameson, Inc. 2400 E. Sth Street fax 800/472-0840 Marshfield, Wl 54449 phone 800/826-8302 Reader Service No. 173 INNOVATION IN FOOD SANITATION ■ Personal Hygiene ■ Training Hand Soaps - Foaming Customer Training Hand Sanitizers Seminars ■ Food Plant Audits ■ Distribution Food Safety/Sanitation/GMP’s 60 Company Owned Service Centers US and Canada ■ Chemical Management Bulk Delivery SMART Dispensing System Apache Dispensing System ■ Service Program Service Reports Chemical Allocation Report ZEP Manufacturing Company 1310 Seaboard Industrial Blvd. Quarterly Customer Training Atlanta, GA 30318 Program Phone 1-877-l-BUY-ZEP (1-877-428-9937) Reader Service Na. 124 1IM)8 Daily, Food and Environmental Sonitotion - DECEMBER 2001 Medallion Laboratories MEDALLION Laboratories, has provided the food industry qustity analytical results for over two decades. It is our customer service that sets us apart from the competition Call Medallion for: □ Nutritional Labeling □ Bax/RiboPrinter □ Storage Testing □ GMO Analysis □ Allergen Testing Medallion Laboratories 9000 Plymouth Avenue Minneapolis, MN 55427 800-245-5615 H'M'M’. medlabs. com Reader Service No. 138 DECEMBER 2001 - Doiry, Food and Environmental Sanitation 1009 International Association for Food Protection. Award Nominations The International Association for Food Protection welcomes your nominations for our Association Awards. We encourage both Members and nonmembers to nominate deserving professionals. To request nomination criteria, contact: International Association for Food Protection 6200 Aurora Ave., Suite 200W Des Moines, Iowa 50322-2863 Phone: 800.369.6337; 515.276.3344 Fax: 515.276.8655 Web site: www.foodprotection.org E-mail: [email protected] Nominations deadline is February 18, 2002. You may make multiple nominations. All nominations must be received at the lAFP office by February 18, 2002. ♦ Persons nominated for individual awards must be current lAFP Members. Black Pearl Award nominees must be a company employing current lAFP Members. NFPA Food Safety Award nominees do not have to be lAFP Members. ♦ Previous award winners are not eligible for the same award. ♦ Executive Board Members and Awards Committee Members are not eligible for nomination. ♦ Presentation of awards will be during the Awards Banquet at lAFP 2002 - the Association’s 89th Annual Meeting in San Diego, California on July 3, 2002. Fred Weber, Awards Committee Chairperson 1010 Dairy, Food and Environmentol Sonitotion - DECEMBER 2001 Nominations will be accepted for the following Awards: Black Pearl Award — Award Showcasing the Sanitarian Award - Plaque and $1,000 Black Pearl Honorarium Presented in recognition of a company’s Presented to an individual for outstanding outstanding achievement in corporate service to the public, L\FP and the profession excellence in food safety and quality. of the Sanitarian. Sponsored hy Wilbur Feagan and F&H Food Sponsored by Ecolab, Inc., Food and Equipment Company. Beverage Division. Fellow Award — Distinguished Plaque Presented to Memberfs) who have contrib¬ Maurice Weber Laboratorian Award — uted to lAFP and its Affiliates with quiet distinc¬ Plaque and $ 1,000 Honorarium tion over an extended period of time. Presented to an individual for outstanding Honorary Life Membership Award — Plaque contributions in the laboratory, recognizing and Lifetime Membership in LAPP a commitment to the development of innovative and practical analytical approches in support Presented to Member(s) for their devotion of food safety. to the high ideals and objectives of lAFP and for their service to the Association. Sponsored by Weber Scientific. Harry Haverland Citation Award — Plaque International Leadership Award — Plaque, and $ 1,000 Honorarium $ 1,000 Honorarium and Reimbursement Presented to an individual for years of to Attend I AFP 2002 devotion to the ideals and objectives of lAFP. Presented to an individual for dedication Sponsored by DiverseyLever/U.S. Food to the high ideals and objectives of LAFP and Group. for promotion of the mission of the Association Harold Barnum Industry Award — Plaque in countries outside of the United States and and $ 1,000 Honorarium C>anada. Presented to an individual for outstanding Sponsored by Kraft Foods. service to the public, lAFP and the food industry. NFPA Food Safety Award — Plaque and $3,000 Sponsored by NASCO International, Inc. Honorarium Educator Award — Plaque and $ 1 ,(KK) Presented to an individual, group, or organ¬ Honorarium ization in recognition of a long history of Presented to an individual for outstanding outstanding contribution to food safety service to the public, lAFP and the arena of research and education. education in food safety and food protection. Sponsored by National Food Processors Sponsored by Nelson-Jarneson, Inc. Association. Criteria available at www.foodprotection.org DECEMBER 2001 - Dairy, Food ond Environmental Sonitotion 1011 Call for Abstracts lAFP 2002 The Association's 89th Annual Meeting June 30-|uly 3, 2002 San Diego, California General Information Instructions for Preparing Abstracts 1. Complete the Abstract Submission Form. 1. Title — The title should be short but descriptive. The first letter in each word 2. All presenters must register for the Annual in the title and proper nouns should be Meeting and assume responsibility for their capitalized. own transportation, lodging, and registration 2. Authors — List all authors using the fees. following style: first name followed by 3. There is no limit on the number of abstracts the sur name. registrants may submit. However, the pre¬ 3. Presenter Name & Title — List the full name senter must present their presentations. and title of the person who will present the paper. 4. Accepted abstracts will be published in the 4. Presenter Address — List the name of the Program and Abstract Book. Editorial department, institution and full postal changes will be made to accepted abstracts address (including zip/postal code and at the discretion of the Program Committee. country). 5. Phone Number — List the phone number, 5. Phot(K'opies of the abstract form may be including area, country', and city codes used. of the presenter. 6. Membership in the Association is not 6. Fax Number — List the fax number, required for presenting a paper at lAFP 2002 including area, country, and city codes — the Association’s 89th Annual Meeting. of the presenter. 7. E-mail — List the E-mail address for the Presentation Format presenter. 8. Format preferred — Check the box to 1. Technical — Oral presentations will be indicate oral or poster format. The Program scheduled with a maximum of 15 minutes, (Committee makes the final decision on the including a two to four minute discussion. format of the abstract. LCD and 35-mm slide projectors will be 9. Developing Scientist Awards Competitions available. Other equipment may be used at — C;heck the box to indicate if the paper is the presenter’s expense. Prior authorization to be presented by a student in this comp¬ from the office must be obtained. Overhead etition. A signature and date is required projectors will not be allowed. from the major professor or department head. See “Call for Entrants in the 2. Poster — Freestanding boards will be pro¬ Developing Scientist Awards Competitions.” vided for presenting posters. Handouts 10. Abstract — Type abstract. Double-spaced may be used, but audiovisual equipment in the space provided or on a separate sheet will not be available. The presenter will be of paper using a 12-point font size. No more responsible for bringing pins and velcro. than 250 words. 1012 Dairy, Food and Environmentol Sanitation - DECEMBER 2001 Abstract Submission 4. Research should not have been previously Abstracts submitted for lAFP 2002 — the presented nor intended for presentation at Association’s 89th Annual Meeting in San Diego, another scientific meeting. Papers should (California, June 30-July 3, 2002 will be evaluated not appear in print prior to the Annual for acceptance by the Program Committee. Please Meeting. be sure to follow format instructions above 5. Results should be summarized. Do not use carefully; failure to do so may result in rejection. tables or graphs. Information in the abstract data must not have been previously published in a copyrighted journal. Rejection Reasons Submit your abstract to the office. Abstracts must be received no later than January 7, 2002. 1. Abstract was not prepared according to Return the completed abstract form through the “Instruction for Preparing Abstracts.” one of the following methods: 2. Abstract does not contain essential elements 1. Regular mail: Abstracts may be sent by post as described in “Selection Criteria.” or express courier along with a disk copy (text or MS Word™ format) to the following 3. Abstract reports inappropriate or unaccept¬ address: able subject matter, is not based on Ab.stract Submission accepted scientific practices, or the quality International Association for Food of the research or scientific approach is Protection inadequate. 6200 Aurora Avenue, Suite 200W 4. Work reported appears to be incomplete Des Moines, Iowa 50322-2863, USA and/or data are not presented. Indication 2. E-mail: Submit via E-mail as an attached that data will be presented is not acceptable. text or MS Word document to abstracts® 5. The abstract was poorly written or prepared foodprotection.org. including spelling and grammatical errors. 3. Online: Use the online abstract submission 6. Results have been presented/published form located at www.foodprotection.org. previously. Selection Criteria 7. 'Fhe abstract was received after the deadline for submission. 1. Abstracts must accurately and briefly describe: 8. Abstract contains information that is in violation of the International A.ss DECEMBER 2001 - Doiiy, Food and Environmentol Sanitation 1013 Abstract Form DEADLINE: Must be Received by January 1, 2002 (1) Title of Paper (2) Authors (3) Full Name and Title of Presenter. (4) Institution and Address of Presenter (5) Phone Number:_ (6) Fax Number;_ (7) E-mail:_ (8) Format preferred: □ Oral O Poster □ No Preference NOTE: Selected presentations may be recorded (audio or visual). The Program Committee will make the final decision on presentation format. (9) Developing Scientist Awards Competitions EZI Yes Graduation date:_ Major Professor/Department Head approval (signature and date):_ (10) TYPE abstract, DOUBLE-SPACED, in the space provided or on a separate sheet of paper using a 12-point font size. No more than 250 words. 1014 Dairy, Food and Environmentol Sanitation - DECEMBER 2001 Call for Entrants in the Developing Scientist Awards Competitions Supported by the International Association for Food Protection Foundation he International Association for Food Protection 7. All entrants with accepted abstracts will receive is pleased to announce the continuation of complimentary, one-year Association Member¬ its program to encourage and recognize the ship, which includes their choice of Dairy, work of students and recent graduates in the field of Food and Environmental Sanitation or Journal food safety research. Qualified individuals may enter of Food Protection. either the oral or poster competition. 8. In addition to adhering to the instruction in the “(Call for Abstracts,” competition entrants must check the box to indicate if the paper is to be Purpose presented by a student in this competition. A 1. To encourage students and recent graduates to signature and date is required from the major present their original research at the Annual Meeting. professor or department head. 2. To foster professionalism in students and recent Judging Criteria graduates through ct)ntact with peers and professional A panel of judges will evaluate abstracts and present¬ Members of the Association. ations. Selection of up to five finalists for each comp¬ To encourage participation by .students and recent etition will be ba.sed on evaluations of the abstracts graduates in the Association and the Annual Meeting. and the scientific quality of the work. All entrants will be advised of the results by June 3, 2(K)2. Presentation Format Only competition finalists will be judged at the Annual Meeting and will be eligible for the awards. Oral C;ompetition — The Developing Scientist Oral All other entrants with accepted abstracts will be Awards Competition is open to graduate students expected to be present as part of the regular Annual enrolled or recent graduates from M.S. or Ph.D. Meeting. The presentations will not be judged and they programs or undergraduate students at accredited will not be eligible for the awards. universities or colleges. Presentations are limited to Judging criteria will be based on the following; IS minutes, which includes two to four minutes for discussion. 1. Abstract - clarity, comprehensiveness and Poster Competition — The Developing Scientist conciseness. Poster Awards (Competition is open to students enrolled 2. Scientific Quality - Adequacy of experimental or recent graduates from undergraduate or graduate design (methodology, replication, controls), programs at accredited universities or ct)lleges. The extent to which objectives were met, difficulty presenter must be present to answer questions for a and thoroughness of research, validity of specified time (approximately two hours) during the conclusions based upon data, technical merit assigned session. Specific requirements for presentations and contribution to science. will be provided at a later date. 3. Presentation - Organization (clarity of intnKluct- ion, objectives, methods, results and conclusions), quality of visuals, quality and poise of present¬ General Information ation, answering questions, and knowledge of 1. (Competition entrants cannot have graduated more subject. than a year prior to the deadline for submitting abstracts. Finalists Awards will be presented at the International 2. Accredited universities or colleges must deal with Ass DECEMBER 2001 - Doiry, Food ond Environmentol Sanitation 1015 Policy on Commercialism for Annual Meeting Presentations 1. INTRODUCTION ation as to why the data are unavailable (e.g., incomplete, not collected, etc.) and, if it will No printed media, technical sessions, sympo¬ become available, when. The explanation for un¬ sia, posters, seminars, short courses, and/or all available data will be considered by the Program related type forums and discussions offered Committee chairperson and/or technical reviewers under the auspices of the International Associa¬ selected by the Program Committee chairperson tion for Food Protection (hereafter referred to as in order to ascertain if the presentation is accept¬ to Association forums) are to be used as platforms able without the data. Serious consideration should for commercial sales or presentations by authors be given to withholding submissions and presenta¬ and/or presenters (hereafter referred to as tions until the data are available as only those authors) without the expressed permission of the conclusions that might be reasonably drawn from staff t)r Executive Board. The Association enforces the data may be presented. Claims of benefit and/or this policy in order to restrict commercialism in technical conclusions not supported by the pre¬ technical manuscripts, graphics, oral presenta¬ sented data are prohibited. tions, poster presentations, panel discussions, symposia papers, and all other type submissions 2.3 Trade Names and presentations (hereafter referred to as Excessive use of brand names, product names, submissions and presentations), so that scien¬ trade names, and/or trademarks is forbidden. A tific merit is not diluted by proprietary secrecy. general guideline is to use proprietary names once Excessive use of brand names, product names and thereafter to use generic descriptors or neutral or logos, failure to substantiate performance designations. Where this would make the submis¬ claims, and failure to objectively discuss sion or presentation significantly more difficult to alternative methods, processes, and equipment understand, the Program Committee chairperson, are indicators of sales pitches. Restricting commer¬ technical reviewers selected by the Program Com¬ cialism benefits both the authors and recipients mittee chairperson, session convenor, and/or staff of submissions and presentations. will judge whether the use of trade names, etc., This policy has been written to serve as the is necessary and acceptable. basis for identifying commercialism in submis¬ 2.4 "Industry Practice" Statements sions and presentations prepared for the Associa¬ tion forums. It may be useful to report the extent of applica¬ tion of technologies, products, or services, however, 2. TECHNICAL CONTENT OF such statements should review the extent of applica¬ tion of all generically similar technologies, products, SUBMISSIONS AND PRESENTATIONS or services in the field. Specific commercial installa¬ 2.1 Original Work tions may be cited to the extent that their data are The presentation of new technical information discussed in the submission or presentation. is to be encouraged. In addition to the commer¬ cialism evaluation, all submissions and presenta¬ 2.5 Ranking tions will be individually evaluated by the Although general comparisons of products and Program Committee chairperson, technical services are prohibited, specific generic compari¬ reviewers selected by the Program Committee sons that are substantiated by the reported data chairperson, session convenor, and/or staff on the are allowed. basis of originality before inclusion in the program. 2.6 Proprietary Information (See also 2.2.) 2.2 Substantiating Data Some information about products or services Submissions and presentations should may be proprietary to the author’s agency or present technical conclusions derived from company, or to the user and may not be publishable. technical data. If products or services are de¬ However, their scientific principles and validation scribed, all reported capabilities, features or of performance parameters must be described, benefits, and performance parameters must be (.onciusions and/or comparisons may only be made substantiated by data or by an acceptable explan¬ on the basis of reported data. 1016 Dairy, Food and Environmental Sonitotion - DECEMBER 2001 2.7 Capabilities 4.2 Assessment Process Discussion of corporate capabilities or exper¬ Reviewers of submissions and presentations iences are prohibited unless they pertain to the will accept only those that comply with this specific presented data. policy. Drafts of submissions and presentations will be reviewed for commercialism concur¬ rently by both staff and technical reviewers 3. GRAPHICS selected by the Program Committee chairperson. All reviewer comments shall be sent to and 3.1 Purpose coordinated by either the Program Committee Slides, photographs, videos, illustrations, art chairperson or the designated staff. If any submis¬ work, and any other type visual aids appearing sions are found to violate this policy, authors with the printed text in submissions or used in will be informed and invited to resubmit their materials in revised form before the designated presentations (hereafter referred to as graphics) deadline. should be included only to clarify technical points, (iraphics which primarily promote a product or 4.3 Author Awareness service will not be allowed. (See also 4.6.) In addition to receiving a printed copy of this policy, all authors presenting in a forum will be 3.2 Source reminded of this policy by the Program Commit¬ (irapbics should relate specifically to the tech¬ tee chairperson, their session convenor, or the nical presentation. General graphics regularly staff, whichever is appropriate. shown in, or intended for, sales presentations 4.4 Monitoring cannot be used. Session convenors are responsible for ensuring that presentations comply with this fK)licy. If it 3.3 Company Identification is determined by the session convenor that a Names or logos of agencies or companies violation or violations have occurred or are (K'cur- supplying goods or services must not be the ring, he or she will publically request that the focal point of the slide. Names or logos may author immediately discontinue any and all presen¬ be shown on each slide so long as they are tations (oral, visual, audio, etc.), and will notify not distracting from the overall presentation. the Program (Committee chairperson and staff of the action taken. 3.4 Copies 4.5 Enforcement (iraphics that are not included in the preprint While both technical reviewers, session con¬ may be shown during the presentation only if they venors, and/or staff may check submissions and have been reviewed in advance by the Program presentations for commercialism, ultimately it (Committee chairperson, session convenor, and/ is the responsibility of the Program ('ommittee or staff, and have been determined to comply with chairperson to enforce this policy through the session convenors and staff. this policy. Copies of these additional graphics must be available from the author on request by 4.6 Penalties individual attendees. It is the responsibility of the session convenor to verify that all graphics If the author of a submission or presentation violates this policy, the Program Committee to be shown have been cleared by Program chairperson will notify the author and the author’s ('ommittee chairperson, session convenor, staff, agency or company of the violation in writing. If or other reviewers designated by the Program an additional violation or violations occur after (a)mmittee chairperson. a written warning has been issued to an author and his agency or company, the Association 4. IKfTERPRETATION AND ENFORCEMENT reserves the right to ban the author and the author’s agency or company from making pre¬ 4.1 Distribution sentations in the Association forums for a period This policy will be sent to all authors of submis¬ of up to two (2) years following the violation or sions and presentations in the Association forums. violations. DECEMBER 2001 - Dairy, Food and Environmental Sonitotion 1017 Vew Members AUSTRALIA California New Jersey Al E. Branch Julie S. Woods Gabrielle M. Cook Clorox Co., Pleasanton SGS US Testing Co. Inc. Bunge Meat Industries Fairfield (xtrowa Florida New York CANADA John M. Siddle EMC Food Tech, Lakeland Christopher Hylkema Teresa C. Hockett NYS Dept, of Agriculture 3M Canada Georgia & Markets, Lockport London, Ontario Jessica Eubank Mike Girouord USDA-ARS, Athens Puerto Rico Porcupine Health Unit Vivienne M. Marrero Bauza T immons, Ontario Wendy Wade Mercedita '' University of Cieorgia 'iV ■ Paul Shadbolt . , r Griffin y, Better Beef Limited Tennessee Guelph, Ontario Indiana Patricia M. Pap«^ ^ Woodson-Teheot‘Lj|jt)oratories Jennifer Williams Edward A. Culver Memphis / - Canadian Food Inspection Agency Marion Co. Health Dept.. Nepean, Ontario Indianapolis :r' SINGAPORE Texas Iowa Adrianne Erwm Alex Y.L Teo Eddie Van Der Weide Carlson Restaurants Worldwide, Kemin Industries (Asia) PTE Ltd. Land O’Lakes, Sioux C^enter Dallas ^ ^ Singapore SOUTH KOREA Kansas Mark F. Miller V Curtis Walton Texas Tech University Choong II Chung American Ingredients Co. Lubbock— Konkuk Dairy Co. Kansas City Eumsung-Gun, Choong Buk Washington Chi-Hua Wu Pamela J. Darland SPAIN Kansas State University NuHealth Manufacturing Manhattan Mercedes Careche Gig Harbor Instituto Del Frio Madrid Massachusetts Wisconsin Anthony R. Pappas UNITEO KINGDOM Spiral Biotech, Inc., Nonvood Donna Holzer UWFC, Fan Claire Deborah J. Griffiths Paul J. Tierney CHGL Div. of Food & Drugs London, England Lisa Roskom Jamaica Plain Northland Lab Inc. UNITED STATES Green Bay Missouri Arkansas Ken Jacobsmeyer Jeff Trimble Bwalya Lungu Schnuck Markets, Inc. Old Wisconsin Food Products Fayetteville St. Louis Sheboygan 1018 Daily, Food and Environmental Sanitatian - DECEMBER 2001 AHiliate Officers ALABAMA ASSOCIATION FOR FOOD PROTECTION Mail all correspondence to: Pres., Tollie Haley Meggs.TuscaUxjsa John C. Bruhn Pres. Elect, Jon Searles.Sylacauga Dairy' Research and Information (;cnter Past Pres., Ron Dawscy.Montgomerv' University of Califomia-Davis Vice Pres., Brian Bowers.Headland EtKxl Science and Technology Sec’y. Treas., Karen Crawford.Tuscakwsa One Shields Ave. Delegate, Tom McCaskey.Auburn Davis, CA 9561f>8598 Mail all ct)rrespondence to: 530.752.2192 Karen Crawford E-mail: [email protected] Tuscaloosa County Health Dept. P.O. Box 70190 CAPITAL AREA FOOD PROTECTION ASSOCIATION Tu.scakmsa, AL 3‘>407 Pres., Jill Snowdon.Washington, D.C. 20S.554.4546 Vice Pres., Jianghong Meng.College Park. MD K-niail: [email protected] Sec’y. Treas., Brett Podoski.Wa.shington, D.C. Treas., Carl Custer.Washington, D.C. ALBERTA ASSOCIATION OF MILK, FOOD Delegate, Faye Feldstein.Wa.shington, D.C. AND ENVIRONMENTAL SANITARIANS Mail all correspondence to: Pres., (iary Gensler.Edmonton Brett W'. Ptxloski Pres. Elect, Michelle Sigvaldson. Edmonton FDACFSAN Past Pres., Elaine Dribnenky.Red Deer 200 C St., SW Sec’y., Kelly Sawka. Edmonton Washington, D.C. 20204 Treas., Bonnie Jensen . Edmonton Delegate, Lynn M. McMullen. Edmonton 202.401.2377 E-mail: brett.podt)[email protected] Mail all correspondence to: Lynn M. McMullen University of Alberta CAROLINAS ASSOCIATION FOR FOOD PROTECTION Dept, of Ag., Food and Nutritional Science Pres., Beth Johnson.Columbia, SC; 4-10 Ag. For. Center Past Pres., Susan Grayson.Cary, NC Edmonton, Alberta T6Ci 2P5 Canada Sec’y, Jeff Rhodehamel. Duncan. SC ’80.429.6015 ■ Vice Pres., Michael Rhodes.Raleigh. NC E-mail: [email protected] Treas., John Rushing.Raleigh. NC Delegate, Michael Rhodes.Raleigh. N(] BRITISH COLUMBIA FOOD PROTECTION ASSOCIATION Mail all correspondence to: Pres., f;iive Kingsbuiy.Surrey Beth M. Johnson Vice Pres., Terry Peters. Richmond S.C. DHEC Bur. of l.abs Sec’y, Ernst Schoeller.West Vancouver 2809 Knightbridge Road Treas., John Boyce.Vanctmver Columbia. SC 29223-2126 Delegate, f4ive Kingsbury.Surrey 803.8%.0872 Mail all ct)rrespondence to: E-mail: [email protected] f4ive Kingsbury J. M. Schneider CONNECTICUT ASSOCIATION OF DAIRY 5523 ■ |■’6th St. AND FOOD SANITARIANS, INC. Surrey, BC V3S 4f;2 C^anada 604.576.1191 ext. 3740 Pres., t;»>lleen Mears.Windsor Locks E-mail: [email protected] Vice Pres., David Herrington..Middlefield Sec’y., Donald Shields. Hartford CALIFORNIA ASSOCIATION OF DAIRY Treas., Kevin Gallagher. Hartford AND MILK SANITARIANS Delegate, Satyakam Sen.Bristol Pres., (liselle Puckett.Fairfield ■Mail all correspondence to: 1st Vice Pres., Dawn Stead. W'oodland Hills Kevin Gallagher 2nd Vice Pres., Frances Valles.Ontario Dept, tkmsumer Protection (FtKKl Div.) Past Pres., Anne Quilter Goldstein .Sacramento State Office Bldg., Rm #16"’ Exec. Sec’y./Treas., John Bnihn.Davis 165 (Capitol Ave. Recording Sec’y., Michelle Clark.Hav'ward Hartford, Cf 06106 Delegate, John Bruhn. Davis 860.713.6186 DECEMBER 2001 - Dairy, Food and Environmental Sanitation 1019 FLORIDA ASSOCIATION FOR FOOD PROTECTION INDIANA ENVIRONMENTAL HEALTH ASSOCIATION, INC. Pres., Frank Yiannas.I.akc Buena Vista Pres., Rhonda Madden.Indianapolis Pres. Elect, Zeb Blanton.Altamonte Springs Pres. Elect, Robert Lewis.Shelbyville Vice Pres., Bennett Armstrong.New Port Richey- Vice Pres., Jason LeMaster.Noblesville Past Pres., Roy E. Costa.Deland Past. Pres., John Hulewicz.Goshen Sec’y, Sharon Grossman.Orange City Treas., .Scott Gilliam.Indianapolis Treas., Bill Thornhill.Winter Haven Sec’y., Janice Wilkins..Muncie Delegate, Peter Hibbard .Orlando Delegate, Helene I himan.Hammond Mail all corresptindenee to: Mail all correspondence to: Frank Yiannas Helene Khiman Environmental Health Hammond Health Dept. Walt Disney World 649 fa)nkey St., East P.O. Box 10,(KK) Hammond. IN 46324-1101 l.ake Buena Vista, FT. 32830-HKK) 219.833.6338 407.397.6060 E-mail: [email protected] IOWA ASSOCIATION FOR FOOD PROTECTION GEORGIA ASSOCIATION OF FOOD Pres., Mike Klein.Waterloo AND ENVIRONMENTAL SANITARIANS Vice Pres. Pro Tem, Jimmy fTark.Seymore Pres., Pamela Metheny.Atlanta 1st Vice Pres., Randy Stephenson.Stacyville Vice Pres., Traci Sayer.Stone Mountain 2nd Vice Pres., Dennis .Murphy.Waukon Past Pres., Sid Camp.Atlanta Past Pres., Susan Stence.(Charter Oak Sec’y^ Robert Brtmks.Gainesville Sec’y. Treas., .Monica Streicher.Sheldon Treas., James C. (;amp.Newman Delegate, Randy Hanson.Dubuque Delegate, David Fry.Lilburn Mail all correspondence to: Mail all eorrespondenee to: .Monica Streicher Robert W. Bnmks 1660 Pleasant faHirt Dr. W(K)dson-Tenent l.aboratories Sheldon, lA 31201 2033 Atlas Circle •’12.324.0163 (iainesville, GA 30301 E-mail: [email protected] 770.336.3909 E-mail: robertbrooks3@compuserve com KANSAS ASSOCIATION OF SANITARIANS IDAHO ENVIRONMENTAL HEALTH ASSOCIATION Pres., Dennis Foster.Troy Pres., Ron Baird.Boise 1st Vice Pres., Steve Johnson.McPherson Pres. Elect, Angela Markham. Pocatello 2nd Vice Pres., Angela Kohls.Salina Past Pres., Rich Gabriel.Moscow Past Pres., Dan Partridge. Hutchinson Sec’y. Treas., Dee Daw'son.Pocatello Sec’y., Tim Wagner.Newton Delegate, Frank Isenberg.Boise Treas., Greg Willis. Hays Mail all correspondence to: Delegate, Dennis Foster.Troy- Frank Isenberg Mail all correspondence to: Bureau of Env. Health and Safety Tim Wagner P.O. Box 83720 Harvey Co. Health Dept. Boise, ID 83720-(K)36 316 Oak St. 208.334.394'’ Newton, KS 6'’l 14 E-mail: [email protected] 316.283.163'’ ASSOCIATED ILLINOIS MILK, FOOD AND ENVIRONMENTAL SANITARIANS KENTUCKY ASSOCIATION OF DAIRY, Pres., Tom Ciruetzmacher.RcKkford FOOD AND ENVIRONMENTAL SPECIALISTS Pres. Elect, Steve DiVincenzo.Springfield Pres., David Burton.Bowling Green 1st Vice Pres., Mark Kloster.North Aurora Pres. Elect, Sam Burnette .Frankfort 2nd Vice Pres., Everett Groeschel . Rockford Vice Pres., James Sullivan.Louisville Past Pres., Leroy Dressel.Highland Sec’y., Brenda Haydon . Frankfort Sec’y., Pat (Callahan .(^arlinville Treas., Effie Hudson.Frankfort Treas., Nicolette Oates.Chicago Delegate, Tom (jruetzmacher.Rockford Delegate, David Burton .Bowling Green Mail all correspondence to: Mail all correspondence to; Pat Callahan David Burton Prairie Farms Barren River Health Dept. I KM) N. Broadway P.O. Box IIS'’ (^arlinville, 11.62626 Bowling (ireen, KY 42102 21'’.834.2347 270.781.8039 ext. 116 E-mail; [email protected] E-mail: [email protected] 1020 Dairy, Food and Environmental Sonitotion - DECEMBER 2001 KOREA ASSOCIATION OF MILK, MICHIGAN ENVIRONMENTAL HEALTH ASSOCIATION FOOD AND ENVIRONMENTAL SPECIALISTS Pres., Mike Juhasz.Saginaw Pres., Kook Hee Kang.Kyunggido Pres. Elect., D)ri Simon .Lan.sing 1st Vice Pres., Duck Hwa Chung.Kyungnam Past Pres., Keith Krinn.Southfield 2nd Vice Pres., Dong Suck Chang.Pusan Treas., Bruce DuHamel.HemltK'k Past Pres., (;h NEBRASKA ASSOCIATION OF MILK AND FOOD SANITARIANS MEXICO ASSOCIATION FOR FOOD PROTECTION Pres., (iary Hosek.Lincoln Pres., Alejandro (Castillo.(iuadalajara Vice Pres., Tom Tieso. Lincoln Vice Pres., Lydia Mota de la Car/.a.Mexico City Past Pres., Roger Biltoft.Oak Sec’y, Fausto Tejeda-Trujillo.Puebla Treas., Jill Schallehn.Omaha Treas., Nanci E. .Martine/.-Conzalez.Cuadalajara Delegate, Tom Tieso.Lincoln Delegate, M. Rufugio Torre.s-Vitela. Cuadalajara Mail all correspondence to: .Mail all correspondence to: Alejandro Castillo Tom Tieso University of (iuadalajara Nebraska Dept, of Agriculture Monte Alban 1347 3703 S. Nth (iuadalajara, Jal. 44340 .Mexico Uncoln, NE (i8302 52.3.619.8138 ext. 16 402.471.21 ■’6 E-mail: [email protected] E-mail: [email protected] DECEMBER 2001 - Dairy, Food and Environmental Sonitotion 1021 NEW YORK STATE ASSOCIATION FOR FOOD PROTECTION PENNSYLVANIA ASSOCIATION OF MILK, Pres., John P. Schrad.Jamaica, NY FOOD AND ENVIRONMENTAL SANITARIANS Pres. Elect, Bill Young.Ix*Roy Pres., Troye A. CcMiper. Lebanon Past Pres., Connie Kuhiman. Rome, PA Pres. Elect, Brett Bnimbaugh.Brockway Council Chairman. John Cirom.Vernon, NY Vice Pres., Doug Kennedy.Lititz Exec. Sec’y.,Janene l.ucia.Ithaca, NY' Past Pres., Patricia L. McKenty.Gibsonia Delegate, Steven Murphy .Ithaca, NY Sec’y, Eugene R. Frey.lancaster Treas., Robert K. Mock.Boyertown ■Mail all correspondence to; Delegate, Eugene R. Frey.lancaster Janene Lucia c/o CA)mell University Mail all correspondence to: 172 SUK'king Hall Eugene R. Frey Land O’laikes, Inc. Ithaca, NY 148S.^ 507 Pin Oak Place 607.255.2892 lancaster, PA 17602-5469 E-mail: [email protected] ■’17.597.0719 F-mail: [email protected] NORTH DAKOTA ENVIRONMENTAL HEALTH ASSOCIATION Pres., Dick Bechtel. Mandan QUEBEC FOOD PROTECTION ASSOCIATION 1st Vice Pres., Teny Ludlum.Fargo Pres., .Marie-(;iaude Lamontagne. St. Anselmc 2nd Vice Pres., Gram larson.Fargo Pres. Elect, Giseic LaPointe.Quebec Past Pres., James Schothorst .Cirand Forks Vice Pres., Andre Ciiguere .St. Romuald Sec’y, Debra Larson. Bismarck Sec’y, Noel Brousseau.Candiac Treas., Lisa Well. Bismarck Treas., (lari Pietrazsko. St. Anselmc Delegate, Dick Bechtel. .Mandan Delegate, Marie-Claude Lamontagne. St. Anselme Mail all correspondence to: .Mail all correspondence to: Debra latrson Marie-Claude lamontagne Division of Ft)od and lanlging Charcuterie Roy ND lX*pt. of Health 254 Rue Principalle 6 1022 Dairy, Food and Environmental Sonitotion - DECEMBER 2001 TEXAS ASSOCIATION FOR FOOD PROTECTION WASHINGTON ASSOCIATION FOR FOOD PROTECTION Pres., (Iregory G. Crishi.Dallas Pres., Michael Nygaard.Issaquah Past Pres., Mike Giles.Tyler Pres. Elect, Robert Brinike.Seattle Sec’y. Treas., Ron Richter.(College Station Past Pres., Paul Nelson.Seattle Delegate. Janie Park.Austin Sec’y. Treas., William Brewer.Seattle Delegate, Stephanie Olmsied.Seattle Mail all correspondence to; Ron Richter Mail all correspondence to; Texas A & M University William Brewer Dept, of Animal Science 12509 10th Ave., NW Seattle, WA 98177-4309 2471 TAMU 206.363.5411 College Station, TX 77843-2471 E-mail: [email protected] 979.845.4409 H-mail; [email protected] WISCONSIN ASSOCIATION OF MILK AND FOOD SANITARIANS, INC. UPPER MIDWEST DAIRY INDUSTRY ASSOCIATION Pres., Kathy Glass.Madison Pres., Dale Heinz.Eyota Pres. Elect, Goeff Marcks.Brownsville Vice Pres., Dan Erickson.St. Paul 1st Vice Pres., Virginia IX-ibel.Madison Past Pres., Jack Ulrich.Litchfield Past Pres., IX-an Sommer.Waupun Gen. Mgr., Gene Watnass.Vining Sec’y, Randall Daggs.Sun Prairie Sec’y. Treas., Paul Nierman.Mounds View Treas., Neil Vassau.Venma Delegate, Jack Ulrich.Litchfield Delegate, Randall Daggs.Sun Prairie Mail all correspondence to: Mail all correspondence to: Paul Nierman Randall Daggs Dairy Quality (Tmtrol Institute State of Wisconsin 5205 Quincy St. 6699 Prairie View Dr. Sun Prairie, Vt 1 53590-9430 Mounds View, MN 55112-14(K) fi08.266.9376 763.'’85.0484 E-mail: [email protected] E-mail: [email protected] WYOMING ENVIRONMENTAL HEALTH ASSOCIATION VIRGINIA ASSOCIATION OF SANITARIANS Pres., Shirley Etzell.Casper AND DAIRY FIELDMEN Pres. Elect, Roy Kroeger.Cheyenne Pres., Doug (ireenway.Roanoke Past Pres., laurie Leis.(Xeyenne 1st Vice Pres., Ronnie Frazier.Ahingdon Sec’y, Sherry Maston.Wheatland Past Pres., Lowell Moyers.Mt. (Crawford Treas., George larsen.'rhermt)polis Sec’y. Treas., Maty Jane Woltinger.Orange Delegate, Sherry Maston.Wheatland Delegate, Mary Jane Wolfinger.Orange Mail all correspondence to: Mail all correspondence to: Sherry Maston Mar> Jane Wolfinger 208 Washington Road 17066 Tyson’s f Center Road Wheatland, WT 82201 Orange, VA 22960 307.322.9671 540.854.6208 E-mail; [email protected] Visit our Web site www.foodprotection.org DECEMBER 2001 - Ooiry, Food ond Environmentol Sonitotion 1023 llpllates Safe Foods Corporation Silliker Names Gregro New (California. Sartorius’ scientific Names Governor's Cabinet PA Lab Director products are marketed primarily to the pharmaceutical and biotech Member as New Executive Silliker Laboratories recently industries. His extensive experi¬ Officer announced the appointment ence also includes over eight of Susan (iregro as laboratory Safe Foods (Corporation has years at Seagram’s Tropicana Dole director of its testing facility in Beverages subsidiary, where he announced the appointment Sinking Spring, PA. She is respon¬ of Rush Deacon as executive vice most recently was director of sible for managing scientific finance for the US dome.stic direct president for strategic initiatives operations, quality .systems, and store delivery and dairy distribu¬ and corporate affairs. Deacon will staff to provide accurate, timely tion channels. Earlier assignments join the executive team of this .services to food and feed compa¬ included financial roles at United Arkansas-based company that nies in Virginia, Maryland, Technologies and McKesson Food Delaware, western New York, owns the exclusive w'orldwide Products Division and marketing and Pennsylvania. patent rights to a much antici¬ and sales roles at American Brands. Prior to her appointment, pated new antimicrobial food David Keeffee has joined (iregro served as senior account safct\’ technology. He w'ill assume FootIHandler Inc. in the newly manager and technical sales his responsibilities in late Decem¬ created position of vice president manager (northea.st region) for ber. of marketing. A food.service Silliker Laboratories (iroup, Inc. industry veteran with more than Since July 1997, Deacon has A member of the Silliker organ¬ 20 years in the business, he will served in Arkansas’ (Jovernor ization since 1997, she previously oversee all marketing and brand- Mike Huckabee’s administration served as a national sales repre¬ building activities. as president of the Arkansas sentative for the Mushroom Recently, Keeffe was senior Development Finance Authority. Uanning (Company and quality director of category marketing control manager at Dutch Masters A licensed attorney and certified at Kraft’s Foodservice Division, .Meats. Susan holds a bachelor’s public accountant, Deacon will be where he was responsible for degree in environmental science responsible for the company’s brand management of Kraft/ from Kutztown State University. strategic alliances, acquisitions, Nabisco products. He will spear¬ and partnerships. He will manage head product development, the company’s domestic and FoodHandler Inc. Names Chief category management initiatives and channel marketing strategies, international intellectual proper¬ Financial Officer and ties and regulatory issues and will and will assist in identifying and Marketing Vice President co-lead the development of the integrating acquisitions. company’s international markets. Richard M. Richer, (XLM has Prior to his recent position at Kraft, Keeffe served as the Deacon earned B.S.B.A. and been named V P/(TX) of category director for Kraft’s J.D. degrees from the University FoodHandler Inc. He brings over meats and desserts. He held of Arkan.sas at Fayetteville and an 25 years of finance and operations progressively responsible posi¬ L.L.M. in Taxation from Southern experience to Foodllander. Prior to Hirsch, he was VP/(X)()/(:F() tions, including category director Methodist University Law .School. of the Sartorius North America for the Philadelphia cream He has experience in the private- Inc., group of .Sartorius A('j. In cheese, Breyers yogurt and Polly- practice of corporate law, as a tax that role he also served as presi¬ () dairy products at various times. accountant with an international dent of the firm’s filter produc¬ A Saint Lawrence University accounting firm, in banking and tion and distribution subsidiaries graduate with a degree in eco¬ investment banking, and as chief in Puerto Rico and (.anada, and nomics, Keeffe earned his MBA financial officer of an inter¬ was operating head of the stain¬ from Michigan State University in national trading company. less steel fabrication unit in 1980. 1024 Doiry, Food and Environmentol Sonitotion - DECEMBER 2001 Larry Beuchat Retires j tial or presumptive positive is complete, a report with the final as JfP Scientific Editor i analysis is posted. Dr. Larry Beuchat will I LEARN replaces the notifica¬ retire his position as tion system that used a combina¬ Scientific Editor for the tion of phone calls, fax, and multiple computer applications Journal of Food Protection (JFP) to inform field personnel and effective establishments of test results. 12/31/01. LEARN combines the previous He has served delivery methods into one as Scientific application to provide faster, (a)-Editor more up-to-date information .since 1994. while using fewer agency re¬ During sources. “The agency has incorpo¬ his term of rated suggestions from FSIS field Dr. lorry Beuchat office, he saw ! New Notification Program personnel and industry in devel¬ the journal expand its scientific i oping this program. LEARN scope, widen its international i Provides Eiectronic provides increa.sed feedback to author base, and more than I Updates on Meat, Pouitry, both inspectors and establish¬ double the number of manu- | and Egg Product Testing ments on the status of samples from the time they are received at scripts submitted for publication. ! Sampies Dr. Beuchat has served on the JFP the laboratories until the analysis Editorial Board since 1977 and has The IIS Department of is complete,” said Thomas J. Billy, FSIS administrator. been a iMember of the Interna¬ Agriculture’s F(K)d Safety Sample status information tional Association for Food and Inspection Service has will be automatically updated Protection .since 1971. launched a new notification several times each day. Establish¬ It would not be possible to system that will provide elec¬ ments and state officials will publish the high quality papers tronic .status reports on testing receive updated E-mail reports samples taken from meat, poultry, that appear in JFP if it were not for individual samples. Agency for the unselfish service of the and egg product establishments. personnel can access the informa¬ Scientific Editors. Dr. Beuchat had The Liiboratory Electronic tion through an FSIS intranet site. a large responsibility to keep the Application for Results Notifica¬ Once logged on to the FSIS server, review process moving smoothly tion (LEARN) system will allow staff can check on samples from St) there is an even fk)w of papers FSIS field personnel, agency staff, individual establishments or view for publication. There are pres¬ establishments, and state officials, circuit, district, and management sures above his own workloads to electronically monitor informa¬ summaries of results. FSIS person¬ that must be incorporated as part tion on species identification, nel will also be able to access of the daily routine, llie Associa¬ food chemistry, microbiological information on residue samples tion and the Journal are indebted samples, and completed Scdi.iO- through LEARN. to Larry for his dedication and nella/HACCV sets. The system has safeguards in .service as Ca)-Editor. After a pilot test in .several place to ensure that only autho¬ Dr. Joe Frank and Dr. P. FSIS districts, LEARN, as the rized officials will have access to Michael Davidson have been program is known, is now online the information. E.stablishment selected to join Dr. John Sofos across the country. LEARN is an officials receive results only from as Scientific (a)-Editors of the automated process to track each their plant and state officials Journal of Food Protection, fhe sample as it is received, analyzed, receive results only for establish¬ addition of a third scientific editor and the results are reported. The ments within their state. Each was to facilitate the increase in reports state whether a microbio¬ sample is identified with a maniKScript submissions and the logical test such as Listeria collection date, the plant’s need to develop a system to speed monocytogenes in ready-to-eat establishment number, and a the flow of manuscripts through meat and poultry products or corresponding form number. At the publication process. Dr. H. coli 0157:H7 in raw ground the laboratories, each sample is Beuchat will continue his position beef products initially indicates marked with a lab code and at the University of Cleorgia in the presence of a pathogen. When assigned a unique internal lab (iriffin, GA. confirmation testing on a poten¬ number. DECEMBER 2001 - Dairy, Food and Environmental Sanitation 1025 FSIS is responsible for ensur¬ New Food Allergy illustrating strategies for handling ing that meat, poultry, and egg food-allergic customers from the products are safe, wholesome, Training Program moment they review the menu, and correctly labeled. As part of Available for Restaurant- place their order, and receive that responsibility, FSIS conducts and-Food Service their ft)od. There are several how¬ verification sample testing to to demonstrations in food prepa¬ mtmitor microbiological, chemi¬ Professionals ration and service and a section cal, and other types of contamina¬ More than seven million on what to do in an emergency tion. Americans suffer from situation. some type of food Salmonella InXetiMs allergy, causing them to be NFPA Supports Single mindful of their food choices Outbreak among Norweg¬ when cooking at home or dining Food Policy, Not Single ian Tourists Returning at restaurants. The Food Allergy & Food Agency from Crete and Karpathos Anaphylaxis Network (FAAN), in cooperation w ith the National The current regulatory Norway’s Statens institutt Restaurant Association (NR A), has system governing food for folkehelse (National released the Food Allergy Training safety is sufficient to meet Institute of Public Health, Program for Restaurants and Food new challenges facing the United NIPH) has recently noticed an Services providing restaurant-and- States food supply and can be unusually high number of cases food service staff vital informa¬ improved through stronger infected with Salnumella Fnter- tion on food allergies and how to communication and coordination itidis after a stay in Oete or handle potential situations. among the responsible agencies, Karpathos. The national reference As the restaurant-and- according to testimony delivered laboratory for enteropathogens foodservice industry is consid¬ by NFPA President and (^EO John at NIPH has noticed a particular ered the industry of choice, it is R. Uady before the Senate (iovern- cluster of cases infected with not an uncommon practice for ment Affairs Subcommittee for Salmonella Enteritidis. An restaurants to provide consumers (iovernment Management, unusual property of the strain options so they may customize Re-Structuring and the District of isolated from these patients is menu items or alter food prepara¬ Columbia.“Our current food that it does not produce gas tion methods. Fhis is particularly safety .system not only works, but when fermenting glucose. evident when accommodating works well. There continues to be The phage type is l4b or customers to meet their lifestyles, ■Strong evidence that America’s variant 14b (typing has been tastes and needs, and any health food safety regulatory system performed on only 11 isolates so restrictions, which includes food ensures that the food products far). By September 24, 37 cases allergies. “A lot of customers have that consumers purchase in their returning from holidays in (Tete a lot of different requests. It could neighborhood grocery .stores, or and six from Karpathos, island be a diet, it could be allergies. The that are delivered to their local east of (Tete, were reported to one you take most seriously as a restaurants are safe,” Uady said. NIPH. Twenty-seven of the chef is allergies,” says Marcus (]ady cit'‘d data from the (Centers tourists from Oete stayed in the Samuelsson, chef and co-ow ner for Disea.se (Control and Preven¬ Chania di.strict, on the west of the of Aquavit restaurant in New York tion that show' a decreasing trend island. The median age of cases City. across the United States in illness due to nine common food patho¬ was 31 years, with an equal num¬ In an effort to educate and gens. NFPA d{)es not see value in ber of male and female cases. All train restaurant and foodservice terms of increased efficiency or cases had symptoms of gastro¬ professionals regarding the effectiveness in forming a single enteritis. The onset of symptoms complexities of food allergies, national food safety agency, as in the first case was July 24, but FAAN and the NR A compiled the some lawmakers have proposed. cases are still occurring. Food Allergy Training Program, “We are not convinced that a new NIPH is currently conducting a two-part set with video and la\’er of management, led by a an investigation of this suspected manual (Spanish and English single admini.strator, would outbreak. The source of infection versions available), which con¬ achieve the goal of enhanced US has not yet been identified. The tains information for “front of the food safety,” (lady said. “NFPA institute has established contacts house” and “back of the house” believes that the way to achieve with the public health authorities staff. In addition to providing such improvements is through the in (Ireece and with the Enternet important allergy information, the creation of a unified food .safety surveillance hub. video offers clear visual scenarios policy, drawing on the best 1026 Dairy, Food and Environmental Sanitation - DECEMBER 2001 expertise throughout various additional authorities, at this time, PHL. A further two samples of the departments and agencies. This are necessary. Any emergency same product and batch have means a truly science- and risk- regulatory actions taken during been found positive for Salmo¬ based policy and system with this period of crisis must have nella spp. by Chester PHL. uniform requirements to ensure sunset provisions,” Cady added. Molecular typing of these fixxl that the same food safety guide¬ isolates together w ith recent lines will be followed and en- human isolates is in progress in ft)rced,” C>ady said. Salmonella Stanley and the PHLS Laboratory of Enteric A unified policy is needed to Salmonella newport in Pathogens (LEP). provide cohesion and promote The UK importer has initiated the sharing of technology, infor¬ Imported Peanuts a recall of the product. As a mation and resources to better Following an international protective measure, the FSA has ensure food safety. “It is impor¬ outbreak of Salmonella advised consumers of what prtxlucts to avoid, and has issued tant that any actions we take Stanley associated with a food hazard warning asking regarding food regulation neither consumption of a specific brand local authority enforcement lessen public confidence in food of imported peanuts in Australia officers to ensure that these safety nor compromise the and Clanada, a reque.st for infor¬ products are removed from sale. effectiveness of our existing mation was .sent via Enternet on programs. This is especially true From January 1, 2(K)1 to Octobers, 2(M)1 to ascertain September 30, 2(K)1, LEP has in light of the tragic events of whether any other countries had reported on "'8 and 138 human September 11th,” Cady said. In any cases that may be associated isolates of .V. Stanley and .S’, netv- his testimony, Cady described with this product. To date, seven port, respecti^'ely, in England and NFFA’s role in helping to launch cases have been identified in Wales. the Alliance for Food Security, the Au.stralia and ('anada; no other food industry’s effort to coordi¬ countries have reported cases nate and communicate with a.ssociated with this product S. Import Policy for Guate¬ federal agencies to ensure all Stanley has been isolated from an | malan Fresh Raspberries potential threats to the US food unopened packet of this product safety .system are addressed and in Australia, whereas in (Canada i and Blackberries minimized. “Americans deserve both S. Stanley and S. newport In September 1998, the to know that the food industry have been isolated from un¬ (Canadian Food Inspection and federal agencies have long opened packets. The peanuts Agency ((T'lA) restricted the fought to ensure that our prod¬ originate from and are produced importation of Guatemalan fresh ucts present minimal risk from in China, and are distributed via raspberries in light of the 1998 contamination,” he said. “We Singapore. If found in the United spring outbreak of (Aclosporiasis recognize that the food .safety Kingdom these peanuts are more in Ontario and the epidemiologi¬ system is not perfect. Wc have likely to be sold through speciali.st cal link to (iiiatemalan fresh long advocated for more re¬ stores. raspberries. sources for the Food and Drug At the request of the FckkI In the spring of 1999, another Admini.stration to ensure it can Standards Agency (FSA), kK'al CA'cIosporiasis outbreak cKcurred perform its core mi.ssion. In sampling was undertaken by the in Ontario. I’his outbreak was particular, FDA’s information Public Health Laboratory Service epidemiologically linked to tracking system for imported (PHLS) and environmental health Ciuatemalan fresh blackberries. foods, called OASIS, needs to departments of local auth{)ritics in On April 4, 2(K)(), Health (Canada be updated. More research to London and the north we.st to (HC!!) asked (T'lA to restrict the develop better sampling and determine w hether any of these importation of Ciuatemalan fresh testing techniques is needed imported peanuts, on sale, are blackberries into Canada. to get a more rapid response. We contaminated with Salmonella On December 6, 1999, the understand that the Bush Admin¬ spp. To date, three samples of (TIA allowed the importation of istration is advocating more garlic flavored in-shellpeanuts Guatemalan fresh raspberries and inspectors at our borders and from the same batch with a best blackberries grown in the 1999 ports to make sure that nothing before date of June 28, 2(K)3 have fall season and which had been slips through,” Cady said, “(iiven been found positive for .S', neiv- produced, harvested, packed and the va,st powers that the FDA port or .S’. Stanley by the PHLS shipped under the Ciuatemalan already has over imported foods, London Food, Water and Environ¬ Model Plan of Excellence. On we don’t believe, however that mental I.aboraU)ry and Preston March 15, 2(HK) and April 4, 2(KK), DECEMBER 2001 - Doiry, Food ond Environmental Sanitation 1027 the CFIA introduced an import was held October 20 at World¬ leadership, rather than for restriction on the Guatemalan wide Food Expo in (Chicago, IL. technical placement in the fresh raspberries and blackber¬ Teams of undergraduate and contest. ries, respectively. graduate students from 19 coll¬ Saputo Inc., presented an In December 2()()(), HC eges and universities evaluated six aw'ard to Sandra Mak of the recommended the importation of University of Alberta in memory Guatemalan cultivated fresh categories of dairy foods: milk, of Bert Aldrich. The Bert Aldrich raspberries and blackberries into cottage cheese, ice cream, butter, (Canada for a period correspond¬ Cheddar cheese and yogurt. The Award is presented to the first ing from August 15 to March 14 contest is designed to encourage place individual in the Butter of each year, lit is decision was students to hone their sensory competition and includes a based on the HC Qualitative Risk evaluation skills and to pursue plaque and $500. Assessment and Management their interest in food and dairy The top five students in the Options and on the fact that no industry careers. For the first time All Products category win a C^yclosporiasis outbreaks have this year, the entire contest was lifetime membership, funded by been reported during that period held on the shttw floor at the the IA FIS Foundation, to the of time in Canada, United States biennial Worldwide Food Expo National Dairy Shrine. The Dairy (US) or other countries. trade show, where Expo attendees Shrine records notable contribu¬ could see the students in action. tions to the development of the California Polytechnic The lAFIS Foundation funds dairy industry. This year’s win¬ State University Ranked the $2,(K)() Shirley Seas Memorial ners are (in order); Allison Scholarship, which is awarded to Reynolds, (Cal Poly State; (Carrie First in the All Products the university that places first in (Cumbie, (Clemson University; Category the All Products category. (Cal Leaine Verdegaal, (Cal Poly State; Poly is this year’s Shirley Seas Barry Spors, University of Wiscon¬ or the second consecutive Memorial Scholarship winner. sin; and Mindy Aust, Mississippi year, a team of students (Cal Poly coach Will Gillis won State University. from (California Polytechnic the (Coach of the Year Award. The graduate student placing State University ranked first in the The Joe Larson Merit Award, first in the All Products graduate All Products category at the 8()th which includes $500 and a student competition received the (Collegiate Dairy Products Evalua¬ plaque, was granted to Emily First Place Genevieve (Christen tion (Contest. This year’s contest, Buxton of Ohio State University. (iraduate Student All Products sponsored by the Foundation of The Larson Award rewards an Award. This year’s winner is the International Association of individual for demonstrating key Jelena Stojanovic of Mi.ssissippi Food Industry Suppliers (lAFIS), attributes necessary for industry State University. Suggested Measures to Assist Food Manufacturers and Suppliers in Countering the Threat of Bioterrorism Reprinted from Leatherhead Food RA., http://www.lfra.co.uk Introduction I’he difficulty lies in deciding what measures are t is recognized that the food supply chain in appropriate to implement. There is little point in developed countries can be complex and speculating on the various means that might be used lengthy. For this reason, the food industry to carry out any threat to contaminate, or tamper may be vulnerable to the current perceived threat with, the food supply. There are a large number of of bioterrorism. All organizations involved in the pathogenic microorganisms and toxic compounds manufacture and supply of foods therefore need that might be introduced to the food chain, and an to assess their operations with a view to protecting equally large number of ways in which this could be their products against this potentially serious threat. done. To attempt to prepare counter measures for 1028 Dairy, Food and Environmental Sonitotion - DECEMBER 2001 all these possibilities would be a lengthy process, Ensure that no staff can get from the locker and probably of little ultimate value. rooms to the factory floor carrying anything. However, all the scenarios that can be imagined All staff must have proper identification with have one thing in common. Human intervention is name cards and or key .swipe cards. Limit access to required, either directly or indirectly, before cont¬ high-risk / vulnerable manufacturing environments. amination can take place. Therefore, precautionary If you have laboratories on-site, restrict access measures can be focused on eliminating opport¬ to authorized staff and audit all supplies. Ensure that unities for this to occur. you know and understand what is going on in your One possible approach to this might be to use laboratories. an adapted version of HACCP. All food businesses C^heck computer security, especially e-mails from should have an existing HACX^P plan designed to unknown sources. protect consumers from foodbome hazards, and the mechanisms and procedures to develop and Traceability, Sourcing of Raw Materials implement HACX^P plans are likely to be in place. and Ingredients By regarding human intervention at any point in the food supply chain as a serious potential hazard, it Use known suppliers; get them to implement should be possible to review existing plans and the same precautions that you are taking. All of your extend them to cover this new threat to food safety. standard operating procedures and HACC>P plans If the same approach is then applied from ‘farm to are designed to protect the safety of the consumer. fork’, it should be pos.sible to identify suitable control A rigorous enforcement of your HACX^P plan, with measures (e.g. increa.sed physical security, improved special additional reference to people and staff product traceability, etc.) at vulnerable points in the within your supply and distribution chain will give supply chain, relatively quickly and efficiently. consumers and staff confidence and reassurance that If, at a later date, specific threats are recognized, your products and their working environment are a HACCP-based system of protection could be safe. quickly modified and improved to counter those Demand and insist from all your suppliers a threats more directly. greater level .security and quality assurance. Assess To offer re-assurance to all your company the sourcing of your raw materials and re-assure stakeholders, we would suggest widening the scope yourself of their integrity. of your current HACCP plans with special reference (^heck security of all ‘utilities’, especially water. to people is.sues. There are a number of practical C^heck all incoming engineers and contractor staff. precautions and controls that can be adopted quickly Do not let them take any unneces.sar\' t(X)ls, etc., within this context and we have listed some of these to the factory areas. Use only known contractors. below. L(M)k at all your packaging — it is as tamper- evident as possible? Practical measures The Mail Room, Stores and Reception Management Request that all mail from your suppliers and This is an important top down bottom up’ issue. customers carries identity, i.e. the senders company- Ciet your staff supporting any additional measures name or logo. Advise your mail room not to open any you implement. mail that they are suspicious of. Take any unopened suspicious letter or packages outside into the fresh Physical Security air while you conduct further investigations. Ask all Increase all visible levels of security on all your staff to refrain from having personal mail sent your plants. Ensure that no-one has unauthorized to your offices. entrance. CPeck all fences, gates, etc. Remove any Train and discuss with all reception and security- ‘clutter’ and tidy all yards, check all perimeter lights. staff the implications of .security/crisis management. Increase security on all transport in and out. Oet them to monitor write down any thing sus¬ Ensure that all raw materials arriving at your plant picious. Have an incident response team at every- is checked by security. plant. Initiate a policy of checking all casual staff, Undertake a threat assessment. Why should you especially agency staff, new recruits and night shift be a greater risk / threat than any one el.se. Li.st the workers. Check all references. reasons and manage them to reduce the threat. Ensure and monitor that only authorized staff enter storage, manufacturing, transport and Summary distribution facilities. Provide staff and visitor Your current HACX'.P Plan, rigorously enforced, identification. To further ensure factory security, and enhanced with special reference to people, can introduce color-coded hats or garments to visually be a useful t(M)I to help ensure your continued safe alert supervisors that ‘someone is out of place’. production and distribution within the ftxKl chain. DECEMBER 2001 - Doiiy, Food ond Environmentol Sanitation 1029 Industry Products stage operation, first to identify Boehringer Ingelhein Lysigin*’ if a defect exists, and then to Vaccine Protects against All isolate any faults so that the heat Three Capsular Serotypes exchanger can be repaired. T’he first stage is the Klectro- Known to Cause S. aureus lytic Differential Analysis test. Mastitis This entails filling one side of the Independent data show that heat exchanger with Sodium Lysigin’^ S. aureus Bacterin Sulphate, which acts as an contains an antigen combination APV Systems electrolyte, and the other side against all known US capsular with water. The pressure of the sterotypes of .V. aureus mastitis. New Testing Services from electrolyte is increased to create The mastitis \'accine is produced Invensys Process Systems a differential, while probes by lioehringer Ihgelheim Vet- monitor the conductivity of the Simplify Plant Integrity Checks medica, Inc. water. A consistent rise in con¬ nvensys Process Systems Lysigin provides protection I ductivity of the water indicates has introduced a range of again.st the three capsular sero¬ that there is a fault somewhere LifeTime'’" Testing Services types — 5,8 and 336 — that are in the system. designed to provide plant integ¬ known to cause S. aureus mastitis The next stage is Detailed rity tests with minimum disrup¬ Flaw Detection, which uses a in US dairy herds — a pricey tion to the production process. probe placed at intervals on the disease costing US dairy produc¬ (Contamination is a constant edge of each plate. Areas with ers about $2 billion per year. Not concern during liquid processing abnormal sound signature indi¬ every case is visible either. Some and yet the causes can be ex¬ cate a fault. The heat exchanger studies show that for every case tremely difficult to track down. can then be repaired. of clinical mastitis, 15 to 40 cases T he smallest pinhole or hairline Tank and vessel crack detec¬ of subcTinical mastitis are undetec¬ crack can be the beginning of tion; undetected defects in ted. major problems unless they are stainless steel tanks and vessels “The National Mastitis identified and rectified early. are often very difficult to identify (T)uncils estimates mastitis losses Now, utilizing new' technol¬ until the product becomes at $470 per infected cow each ogy, Invens\'s Process Systems has contaminated. year,” said Wayne (iole, manager, developed a series of tests that SurfaceScan has been devel¬ cattle biologicals. “This includes can be carried out on-site with oped by Invensys Process Systems lost milk production and unmar¬ minimum disruption and down¬ to provide a means of checking ketable milk from high .somatic time. Hngineers using portable tanks and vessels as part of a cell counts.” hi-tech equipment can check routine maintenance program. Dr. (^arol Rinehart, manager the integrity of heat exchangers, T'wo methods are used and both of bovine biological research and tanks and vessels in a matter of can detect the smallest surface or development agrees. She .said that hours, enabling defects to be subsurface defects. They pose no Lysigin continues to be proven as identified isolated and repaired threat to product integrity and anintegral part of managing quickly and efficiently. testing can be carried out during mastitis. Heat exchanger te.sting; a normal (TP routine. Boehringer Ingelheim, T'estex is a patented system for APV Systems, Ro.semont, If, St. Joseph, MO checking the integrity of heat exchangers. It involves a two- Reader Service No. 328 Reader Service No. 329 The publishers do not wcirrciut, either expressly or b y iiupliculiou. 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. 1030 Daily, Food and Environmental Sanitation - DECEMBER 2001 S & S Biopath Introduced on accuracy narrow's the chance of a bright back-lit LCD, and ABS Easier, Faster, More Accurate Listeria problem escaping molded case with removable protective rubber boot. Testing Method for Listeria detection and continuing well into the production process. The C;:ALYS lO’s multiple Companies looking for a Recently, the FSIS passed capabilities are designed to meet quicker, easier, more accu¬ stricter guidelines for producers the complex and demanding rate testing method kn Listeria of ready-to-eat meat and poultry requirements for calibration and will find it all in one product; products. S&S Biopath’s Listeria maintenance .services. Functions Listeria SwabCdieck. Manufac¬ SwabCheck will help producers include measurement and simula¬ tured by S&S Biopath, Listeria meet these guidelines, effectively tion of current, temperature (both Rl’D and thermocouple- Swabfdieck is one of the most reducing the incidence of Listeria sensors), IX: voltage, and resi.s- versatile testing methods on the contamination. tance. There is al.so an option for market, allowing personnel in a S&S Biopath, West Palm pressure calibration. The CALYS host of industries to quickly and Beach, FL 10 can be utilized to calibrate easily check for the presence or Reader Service No. 330 controls and perform on-site absence of IJsteria at any point maintenance of temperature during the manufacturing pro¬ sensors, controllers, converters, cess. regulators, valves, indicators, What makes Listeria Swab- panel meters, transmitters, Check distinctive from its coun¬ recorders, and other process l DECEMBER 2001 - Dairy. Food ond Environmentol Sanitation 1031 New Sillilcer Training Video Sloan Valve Announces o Takes Food Workers into Retrofit Kit to Convert Manual "The Amazing World of Flushometers to Optima Plus® Microorganisms" Models In “The Amazing World of Sloan Valve (Company has Microorganisms,” the new announced the availability of a employee training video from retrofit valve kit that can be used Silliker Laboratories Group Inc., to convert the company’s manual food workers are provided with Royal* Flushometer to a battery- a basic understanding of the powered Optima Plus® Flusho¬ microorganisms they battle meter within minutes. against daily to ensure the safety Sloan’s Optima Plus Flusho¬ and quality of products. meter is a completely self-con¬ The beginning of this enter¬ tained flushing sy.stem that uses taining and educational video an infrared sen.sor to detect the Sloan Valve Company introduces viewers to the four presence of the user and automati¬ major categt)ries of microorgan¬ cally flush after every use. The isms: bacteria, fungi, viruses, Portable Radiometers Monitor system needs no A(] hookups and and parasites. The video explores UV Sterilization Lamps from can be used in any retrofit or new how some microorganisms play Venmork International construction application. a positive role in producing foods Aline of radiometers for The Royal RESS Retrofit Kit such as cheese and bread, devel¬ monitoring UV .sterilization requires only one trade installa¬ oping life-saving antibiotics, and lamps to validate that their tion and includes: Patented Dual destroying harmful toxins in operation is consistent with Filtered By-Pass Diaphragm helps landfills. government health requirements prevent valve run-on and ensures Then the video illustrates the is available from International extended Flushometer perfor¬ damage caused by microorgan¬ mance, even in water conditions isms when they are allowed to Light, Inc. of Newburyport, MA. with high contents of sand and grow to dangerous levels in foods, International Light Radiom¬ other particulates; Impact- resulting in spoilage, foodborne eters for measuring UV steriliza¬ resistant plastic cover houses four illne.ss, and even death. FiKKiborne tion lamps are effective for testing supplied A A Duracell* batteries, disease, according to the CdX^, is the dose intensity of lamps the sensor and the self-diagnostic responsible for approximately 76 operating from 0.3 gW/cm- to circuitry for operation; (Chrome- million illnesses, 325,000 hospi¬ 20 W/cm- to be certain they are plated brass locking ring can be talizations, and 5,000 deaths working properly. Featuring removed only when water annually in the United States, simple pushbutton operation with pressure is off and installation With sobering statistics like direct readouts on an L(d) display, tools needed are screwdriver and these as a backdrop, the video the.se instruments are NIST .strap wrench. reinforces the critical importance traceable and designed for use by Sloan Valve (Company, of employing good hygiene non-technical personnel. Franklin Park, IL practices, avoiding cross-contami¬ Suitable for a variety of nation of raw and finished applications. International Light Reader Service Na. 334 products, and adhering to in-plant Radiometers for measuring UV sanitation programs. sterilization lamps are offered in a The Amazing World of portable hand-held unit with a Pro-Control Multi-Function Micrixirganisms ($189) is avail¬ flexible detector probe for direct Wide-Range and Dental Digital able in Hnglish and Spanish and verification of lamp output, as a KVP Meters/Timers from includes a free facilitator’s thick conveyor version to measure Nuclear Associates training guide. To order, visit inside uv systems, and as in-situ the Silliker Web site at www. monitors for integration by OEMs Nuclear Associates’ Pro(Control silliker.com or call 8(M).829.7879. into their sterilization equipment. Digital Wide-Range kVp Silliker Laboratories (iroup Venmark International Meter/Fimer (model 07-463) or Inc., Homewood, IL Newburyport, MA the Digital Dental kVp Meter/ Timer (model 07-8115) gives you Reader Service No. 332 Reader Service No. 333 quick and accurate measurements 1032 Dairy, Food ond Environmental Sanitation - DECEMBER 2001 of your diagnostic x-ray generator type — e.g., half-wave, full-wave curing systems called the RDA-HT. tube potential. The instruments or DC/3 phase; Large display Utilizing a unique high torque/ need no connection to the x-ray readable from outside x-ray room; low compliance transducer and generator. Pro-CA)ntrol kVp Meters and Alphanumeric display pro¬ high torque servo motor, the have an automatic display reset, vides easy-to-understand status RDA-HT is ideally suited for scope output for waveform and diagnostic messages. In studying cure behavior, the analysis and no remote control addition, the Pro-control Digital effects of fillers, and end-use cables. They’re easy-to-use, ultra¬ Dental kVp Meter/Timer is performance testing for the tire compact, lightweight, rugged and optimized for dental x-rays (but and rubber industry. battery-operated. Ideal for service can be used on radit)graphic and I’he RDA-HT comes with and biomedical engineers, fluoroscopic x-rays). disposable plate fixtures in 8mm, medical physicists, Q(^ technolo¬ Nuclear Ass IWIichelson Laboratories, Inc. 6280 Chalet Drive, Commerce, CA 90040 (562) 928-0553 • (888) 941-5050 NEW! All prices are now FAX (562) 927-6625 published directly in this catalog. Compare at a glance COMPLETE LABORATORY TESTING our heavily discounted prices for every product. SPECIALIZING IN ' ISO 25 Accredited Through A2LA ' Nutritional Labeling Programs ' Recognized Lab For FDA Blocklisted Items ' Extraneous Material Identification Request Your ■ Decomposition Free Catalog: lui e m e r ' Chemical Analysis CALL; 800-328-8378 ' Microbiological Analyses A^:ii ' Water/Wastewater Analyses VISIT: www.weberscientific.com ' Quality Assurance Programs E-MAIL; info^eberscientific.com ' Consulting ' FDA Recognized ’ USDA Certified VI WEBER SCIENTIFIC ' Approved By The Japanese Ministry No-nonsense satisfaction guarantee - since 1959 Our Experience Is Your Protection Legendary for Great Prices on Laboratory Supplies Reader Service No. 148 Reader Service No. 140 DECEMBER 2001 - Dairy, Food and Environmental Sonitotion 1033 Dairy’, Food and Environmental Sanitation. Vol. 21, No. 12, Pages 1035-1045 Copyright© International Association for Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322 3-A® Sanitary Standards for Storage Tanks, Number 01-08 Formulated by International Association of Food Industry Suppliers (lAFIS) International Association for Food Protection (IAFP) United States Public Health Service (USPHS) The Dairy’ Industry’ Committee (DIC) United States Department of Agriculture — Dairy Programs (USDA) It is the purpose of the I APIS, I AFP, USPHS, DIC, and USDA in connection with the development of the 3-A Sanitary Standards Program to allow and encourage full freedom for inventive genius or new developments. Storage tank specifications heretofore or hereafter developed which so differ in design, materials, and fabrication 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 1 APIS, I AFP, USPHS, DIC, and USDA at any time. The 3-A Sanitary Standards and 3-A Accepted Practices provide hygienic criteria applicable to equipment and systems used to produce, process, and package milk, milk products, and other perishable foods or comestible products. Standard English is the official language of 3-A Sanitary Standards and 3-A Accepted Practices. A SCOPE B3.3 Lining: Shall mean all surfaces used to contain the product, including ends, sides, bottom, and top. AI These standards cover the sanitary aspects of storage tanks for milk and milk products. B3.4 Shell: Shal 1 mean the material covering the exterior of the insulation and/or heat exchange jacket. A2 In order to con form to these 3-A Sanitary Standards, storage tanks shall comply with the following design, material, and fabrication criteria.' B3.5 Breast: Shall mean that portion of the exposed metal used to join the lining to the shell. B DEFINITIONS B4 Cleaning B1 Product: Shall mean milk and milk products and other comestibles. B4.1 Mechanical Cleaning or Mechanically Cleaned: Shall denote cleaning, solely by circulation and/or B2 Storage Tank: Shall mean a satisfactorily shaped flowing chemical detergent solutions and water insulated storage tank used for the storage, or rinses onto and over the surfaces to be cleaned, by storage and cooling of product, except a vertical tank whose inside height is in excess of 10 feet mechanical means. (3.05 m).' B4.2 Manual (COP) Cleaning: Shall mean soil removal B3 Surfaces when the equipment is partially or totally disassembled. Soil removal is effected with B3.1 Product Contact Surfaces: Shall mean all surfaces chemical solutions and water rinses with the which are exposed to the product and surfaces from which liquids may drain, drop, or be drawn assistance of one or a combination of brushes, into the product. nonmetallic scouring pads and scrapers, high or low pressure hoses and tank(s) w hich may be fitted B3.2 Nonproduct Contact Surfaces: Shall mean all other with recirculating pump(s), and with all cleaning exposed surfaces. aids manipulated by hand. -Vertical tanks in excess of 10 feet (3.05 m) inside height are deOned as silo-type tanks. Sanitary criteria for silo-type tanks are covered in ' Use eurreni revisions or editions of all referenced dtx;unients cited 3-A Sanitary Standards for Silo-Type Storage Tanks, Number 22-, herein. as amended. DECEMBER 2001 - Dairy, Food and Environmentol Sanitotion 1035 B5 Bond. Shall mean the adhesive or cohesive forces B13 Simple Hand TooLs: Shall mean implements holding materials together. This definition excludes normally used by operating and cleaning personnel press and shrink fits. such as a screwdriver, wrench, or mallet. B6 Close Coupled: Shall mean mating surfaces or B14 Substantially Flush: Shall mean mating surfaces other juxtaposed surfaces that are less than twice or other juxtaposed surfaces shall be w ithin 1/32 the nominal diameter or cross section of the mating in. (0.794 mm). surfaces or a maximum of 5 in. (127 mm). C MATERIALS B7 Coatings: Shall mean the results of a process where a dilTerent material is deposited to create a Cl Metals new surface. There is appreciable, typically more than l|im, build-up of new material. The coating C1.1 All product contact surfaces, including the breast, material does not alter the physical properties of shall be of stainless steel of the American Iron and the substrate. Steel Institute (AISI) 300 Series.'' (e.xcluding 301 and 302), or corresponding Alloy Cast Institute^ B7.1 Coating processes include: (ACl) types, or metal which under conditions of intended use is at least as corrosion resistant as stainless steel of the foregoing types, and is nontoxic B7.I.1 1. Chemical (conversion coatings) and nonabsorbent (See Appendix. Section E). 2. Engineering Plating, (e.g., Electrodeposition,^ gold plating) C2 Nonmetals 3. Thermal spraying (e.g., flame, plasma, arc spray) C2.1 Rubber and rubber-like materials may be used for 4. Physical Vapor Deposition umbrellas, slingers and drip shields for vertical 5. Chemical Vapor Deposition agitator assemblies, gaskets, seals, protective caps 6. Overlays and Encapsulation for sanitary connections, and parts having the same functional purposes. B8 Corrosion Resistant: Shall mean the surface has the property to maintain its original surface C2.1.1 Rubber and rubber-like materials w hen used for characteristics for its predicted service period when the above-specified applications shall conform to exposed to the conditions encountered in the the applicable provisions of the 3-A Sanitary environment of intended use, including expected Standards for Multiple-Use Rubber and Rubber- contact with product and cleaning, sanitizing, or Like Materials, Number 18-. sterilization compounds or solutions. C2.2 Plastic materials may be used in sight and/or light B9 Easily or Readily Accessible: Shall mean a location openings and for umbrellas, slingers. and drip which can be safely reached by personnel from a shields for vertical agitator assemblies, bearings, floor, platform, or other permanent work area. gaskets, seals, protective caps for sanitary connections, direct reading gauge tubes, and parts B10 Easily or Readily Removable: Shall mean quickly having the same functional purposes. separated from the equipment with the use of simple hand tools if necessary. C2.2.1 Plastic materials when used fortheabove-specified B11 ln.spectable: Shal 1 mean all product contact surfaces applications shall conform to the applicable can be made available for close visual observation. provisions of the 3-A Sanitary Standards for Multiple-Use Plastic Materials, Number 20-. B12 Nontoxic Materials: Shall mean those substances which under the conditions of their use are in C2.2.2 Plastic may be used in sight and/or light openings compliance with applicable requirements of the and for direct reading gauge tubes, and when used Food. Drug, and Cosmetic Act of 1938, as amended. shall be of a clear, heat-resistant type. ‘The data for this series are contained in the AI.SI Steel Products Manual. Stainless & Fleat Resisting Steels. Available from the American ‘Federal Specification #QQ-C-.320B for Chromium Plating (Electrode- Iron and Steel Swiety, 186 Thom Hill Rd.. Warrendale, PA l.‘i()86 posited). Federal Specification #OQ-N-29()A for Nickel Plating (724) 776-I.S.T‘i. (Electrodeposited). Available from the General Services Administra¬ tion. Federal Supply Services Bureau. Specification Section, 470 East 'Steel Founders .SiK'iety of America, Cast Metal Federation Building. L'Enfant Pla/a. Suite 8I(K). Washington. DC 20407 (202) 75.‘i-().42.S. 4.S5 State Street. Des Plaines. IL 6(X)I6 (708) 299-9160. 1036 Dairy, Food ond Environmental Sanitatian - DECEMBER 2001 C2.3 Rubber and rubber-like materials and plastic D2.1.1 Welding shall produce product contact surfaces materials having product contact surfaces shall be which are at least as smooth as a No. 4 ground of such composition as to retain their surface and finish on stainless steel sheets and be free of conformation characteristics when exposed to the imperfections such as pits, folds, and crevices. conditions encountered in the environment of (See Appendix, Section F.) intended use and in cleaning and bactericidal treatment. D3 Bonded Materials D3.1 Bonded rubber and rubber-like materials and C2.4 The adhesive, if used, on bonded rubberand rubber¬ bonded plastic materials having product contact like materials and bonded plastic materials shall be surfaces shall be bonded in a manner that the bond nontoxic.* is continuous and mechanically sound, so that when exposed to the conditions encountered in the C2.5 Where materials having certain inherent functional environment of intended use and in cleaning and properties are required for specific applications, bactericidal treatment, the rubber and rubber-like such as bearing surfaces and rotary seals, carbon, material or the plastic material does not separate or ceramic materials, including tungsten carbide from the base material to which it is bonded. may be used. Carbon and ceramic materials shall be inert, nonporous, nontoxic, nonabsorbent, D4 Cleaning and Inspectability insoluble, resistant to scratching, scoring, and D4.1 Storage tanks that are to be mechanically cleaned distortion when exposed to the conditions shall be designed so that the product contact surfaces encountered in the environment of intended use of the storage tanks, including the product contact and in cleaning and bactericidal treatment. surfaces of the opening for a vertical mechanical agitator, and all nonremoved appurtenances thereto C2.6 Glass may be used in sight and/or light openings can be mechanically cleaned and are easily and for direct reading gauge tubes, and when used accessible, readily removable, and inspectable. shall be of a clear heat-resistant type. D4.2 Product contact surfaces not designed to be me¬ C3 Nonproduct Contact Surfaces chanically cleaned shall be easily accessible for cleaning and inspection either when in an installed C3.I All nonproduct contact surfaces shall be of position or when removed. Demountable parts corrosion-resistant material or material that is shall be readily removable. rendered corrosion-resistant. Ifcoated. the coating used shall adhere. Nonproduct contact surfaces D4.3 Appurtenances having product contact surfaces shall be relatively nonabsorbent, durable, and shall be readily removable, or they shall be readily cleanable. Parts removable for cleaning having cleanable when assembled or installed, and shall both product contact and nonproduct contact be easily accessible for inspection. surfaces shall not be painted. D4.4 Storage tanks having an inside height of more than D FABRICATION 96 in. (244 cm) shall be provided w ith means that will facilitate manual cleaning and inspection of all product contact surfaces or means shall be D1 Surface Texture provided for mechanically cleaning the product contact surfaces of the tank and all nonremoved Dl.l All product contact surfaces shall have a finish at appurtenances thereto. least as smooth as a No. 4 ground finish on stainless steel sheets and be free of imperfections such as D5 Draining pits, folds, and crevices in the final fabricated form. (See Appendix. Section F.) D5.1 All product contact surfaces shall be self-draining except for normal clingage. D2 Permanent Joints D5.1.1 The bottom slope of a vertical cylindrical storage D2.1 All permanent joints in metallic product contact tank with a fiat bottom shall be at least 3/4 in. per surfaces shall be continuously welded. ft. (6.25 cm per m) toward the outlet. '’Adhesives shall comply with 21 CFR 17.S — Indirect Fotxl Additives: Adhesives and Components of Coatings. DtKument for sale by the .Superintendent of DtKuments, U.S. Government Printing Office. Washington. D.C. 20402 (202) 5I2-18(X). DECEMBER 2001 - Doiry, Food ond Environmentol Sonitotion 1037 If the bottom of the lining is of the reverse dish D8 Lining type, the portion of the bottom adjacent to the sidewall shall have a minimum slope of 3/4 in. D8.1 The lining shall be constructed so that it will not per ft. (6.25 cm per m) toward the outlet. sag, buckle, or prevent complete drainage in normal use. D5.1.2 Horizontal storage tanks shall have a bottom slope of at least 1/4 in. per ft. (2.0 cm per m) toward D9 Threads the outlet when properly installed. Rectangular storage tanks shall have a built-in bottom slope of D9.1 There shall be no threads on product contact sur¬ 3/4 in. per ft. (6.25 cm per m) toward the center faces. line and, when properly installed, the center line shall have a slope of at least 1/4 in. per ft. (2.0 cm D10 Sanitary Tubing per m) toward the outlet. DlO.l All metal tubing shall conform to the applicable D6 Gaskets provisions of 3-A Sanitary Standards for Polished Metal Tubing for Dairy Products, Number 33-, D6.1 Gaskets having a product contact surface shall be except that materials conforming to C2.1.1 or removable or bonded. C2.2.1 may be used for caps of sanitary design for the protection of terminal ends of sanitary tubes, D6.2 Grooves in gaskets shall be no deeper than their fittings, or vents. width unless the gasket is readily removable and reversible for cleaning. Dll Fittings and Valves D6.3 Gasket retaining grooves in product contact D11.l All sanitary fittings and connections shall conform surfaces for removable gaskets shall not exceed to the applicable provisions of the 3-A Sanitary 1/4 in. (6.35 mm) in depth or be less than 1/4 in. Standards for Sanitary Fittings for Milk and Milk (6.35 mm) wide except those for standard O-rings Products, Number 63-. smaller than 1/4 in. (6.35 mm), and those provided for in Section D11.1. D11.2 All sanitary valves shall conform to the applicable D7 Radii provisions of the appropriate 3-A sanitary valve standard. D7.1 All internal angles of less than 135" on product contact surfaces shall have radii of not less than D11.3 Valves, if provided, or connections to the tank, 1/4 in. (6.35 mm), except that: below the maximum normal product level, shall be close-coupled and free-draining. D7.1.1 Minimum radii for fillets of welds in product contact surfaces may be 1/8 in. (3.18 mm) where DI2 Instrument Connections the thickness of one or both parts Joined is less than 3/16 in. (4.76 mm). (See also D7.1.6) D12.1 All instrument connections having product contact D7.1.2 The radii in agitator shaft bottom supports or surfaces shall conform to the applicable provisions guides and in gasket grooves or gasket retaining of the 3-A Sanitary Standards for Sensors and grooves for removable gaskets, except those for Sensor Fittings and Connections Used on Fluid standard 1/4 in. (6.35 mm) and smaller O-rings, Milk and Milk Products Equipment, Number 74-. shall be not less than 1/8 in. (3.18 mm). D12.2 One or more fittings to accommodate indicating D7.1.3 Radii in standard O-ring grooves shall be as and/or recording thermometer temperature-sensing specified in Appendix, Section 1. devices shall be provided. The thermometer connections and/or openings shall be located so D7.1.4 Radii in nonstandard O-ring grooves shall be those that the thermometer is not influenced by the radii closest to a standard O-ring as specified in heating or cooling jacket. Appendix, Section 1. D7.1.5 The radii of covers and agitator assemblies shall D12.3 If the fittings for temperature-sensing devices do be not less than 1/4 in. (6.35 mm). not pierce the tank lining, either the temperature¬ sensing element receptacles shall be securely D7.1.6 The radius at a juncture of the end(s), sidewall(s), attached to the exterior of the lining or means to top, and bottom shall not be less than 1 /2 in. (12.70 attach temperature-sensing elements securely to mm). the exterior of the lining shall be provided. 1038 Dairy, Food ond Environmental Sonitotion - DECEMBER 2001 D12.4 The fittings for temperature-sensing devices for mechanical cleaning, the tubing and all related shall be located to permit the registering of the connections shall be self-draining. Permanently temperature of the product when the tank mounted air tubing shall be constructed and installed contains no more than 20% of its capacity. so that it will not sag, buckle, vibrate, or prevent complete drainage of the storage tank or tubing and D13 instruments shall be located so that the distance from the outside of the tubing to the lining shall be at least D13.1 A pressure or level sensor, i f provided, shal 1 comply 2 in. (50.8 mm.), except at the point of entrance. with the applicable provisions of the 3-A Sanitary Standards for Sensor and Sensor Fittings and D15.4 Means for obtaining a product sample shall be Connections Used on Fluid Milkand Milk Products provided. It shall be of a type that has its sealing Equipment, Number 74-. If the storage tank in surface substantially flush with the product contact which it will be used is designed for mechanical surface of the storage tank unless located in the cleaning, the product contact surface of the device manhole door and have an inside diameter no less shall be substantially flush with the inner surface than that of 1 in. (25.4 mm) 3-A sanitary tubing. of the storage tank. D16 Sight and Light Openings D14 Thermometers D16.1 Sight and light openings, when provided shall D14.1 Each tank shall be provided with an indicating conform to the applicable provisions of the thermometer, and also may be supplied with a 3-A Sanitary Standards for Sight and/or Light recording thermometer complying with the Windows and Sight Indicators in Contact with applicable specifications for indicating and Milk and Milk Products, Number 65-. recording thermometers in Appendix, Section J. D17 Direct Reading Gauges The indicating thermometer may be analog or digital. Each tank shall be provided with a means D17.1 A direct reading gauge of the sight glass or plastic for adding a recording thermometer. tube type, if provided, shall be sanitary in design and construction and shall be readily accessible for D. 15 .Agitators cleaning or shall be designed for mechanical cleaning. D15.1 The agitator shal 1 be of sufficient size and power to maintain the butterfat content of whole milk If designed for mechanical cleaning, the inside throughout the storage tank within a variation of diameter of the gauge parts shall be sufficiently ±0.1% as determined by an official AOAC Milk uniform that all product contact surfaces will be Fat TesE and to maintain product temperature at cleaned. < 40"F (4.4‘’C). It shall be designed and constructed so that ail D15.2 Mechanical agitators shall meet the applicable product in the gauge will be discarded. Means to provisions of the 3-A Sanitary Standards for Shear accomplish this shall be provided at the lowest Mixers, Mixers and Agitators Number 73-. point and in such a manner that product in the gauge will not enter the storage tank outlet nor re¬ D15.3 Airagitation equipment and the means for applying enter the storage tank. The valve shall be close air under pressure shall conform to the applicable coupled. provisions of the 3-A Accepted Practices for Supplying Air Under Pressure in Contact with DI8 Inlet and Outlet Passages Milk, Milk Products, and Product Contact Surfaces, D18.1 The inside diameter of the outlet passage of storage Number 604-. tanks shall not be less than the nominal inside diameter of a 1 1/2 in. (38.1 mm) 3-A sanitary D15.3.1 Tubing and related connections within the storage fitting. The outlet shall be in a position that will tank shall be of a sanitary design and be readily provide complete drainage of the storage tank. demountable for cleaning outside the storage tank The top of the terminal end of the outlet shall be in or be designed for mechanical cleaning. 1 f designed a position that will provide complete drainage of the storage tank. The top of the terminal end of the outlet passage shall be lower than the lowest point of the lining. The method of making these tests will be found in the following referenee: Official Methods of Analysis. Available from the AOAC International. 481 N. Frederiek Avenue, Suite .StK). Gaithersburg. MD 20877-2417. Phone (.401) 924-7077; FAX (.401)924-7089. E-mail AOAC ^'aoac.org. DECEMBER 2001 - Doiry, Food ond Environmefllal Sanitation 1039 D18.2 Inlet and outlet connections in the storage tank shall D20.1.1 An R-value of at least 8 for: be provided w ith welded stub ends, bolted or clamp- type flanges or 3-A sanitaiy' threaded connections. D20.1.1.1 A storage tank designed to be installed wholly The face of a bolted or clamp-type flange or a 3-A within a building; or sanitary threaded connection, below the maximum nonnal product level, shall be close coupled. D20.1.1.2 That portion of the storage tank within a build¬ ing on tanks designed to be installed partially D19 Openings and Covers outside a building. D19.1 The personnel access port(s) shall be located at the outlet end or side of the storage tank or the top of D20.1.2 An R-value of at least 12 for that portion of the the storage tank. The inside dimensions of the storage tank outside of a building on storage personnel access port(s) shall not be less than 15 in. tanks designed to be installed partially outside of (381 mm) by 20 in. (508 mm) oval, or 18in.(457.2 a building. mm) diameter. A top personnel access port(s) shall be not less than 3/8 in. (9.13 mm) higher than the D20.2 Insulation material shall be installed in such a surrounding area and if the exterior flange is manner as to prevent shifting or settling. incorporated in it, it shall slope and drain away fromtheopening. The sleeve orcollarofa personnel D21 Supports opening for an inside swing-type manhole cover shall be pitched so that liquids cannot accumulate. D21.1 The means of supporting storage tanks designed D19.2 The cover for an access port in the end or sidewall to be installed wholly within a processing area shall be either of the inside or outside swing-type. shall be one of the following: If the cover swings inside, it shall also swing outside, away from the opening. Threads or ball D21.1.1 If legs are used, they shall be smooth with joints employed to attach the access port(s) shall rounded ends and have no exposed threads. not be located w ithin the lining. The cover for an Legs made of hollow' stock shall be sealed. access port in the top shall be of the outside swing Exterior of legs and leg sockets shall be readily type. cleanable. Legs shall be such that the product outlet is sufficiently high to allow for adequate D19.3 A hooded air vent of sufficient free open area to cleaning and will provide an 8 in. (203 mm) prevent back pressure during filling and to prevent minimum clearance between the floor and the vacuum during emptying of the storage tank shall tank outlet valve or bracing, whichever is lower. be provided in the front head near the top, or in the top of the storage tank. (See Appendix, Section G.) The vent shall terminate in a processing area and D21.1.2 If mounted on a slab or island, the base of the shall drain into the storage tank. storage tank shall be such that it may be sealed to the mounting surface. (See Appendix, Section D19.4 The air vent shall be provided with a cover or be H.) fabricated to protect the vent from overhead drip or drainage. Perforations may be provided on the D21.1.3 If mounted on a wall or column, the point of sides and/or the bottom of the vent. Perforations attachment of a storage tank to its mounting shall shall have openings not greater than 1/16 in. (1.59 be designed for sealing. The mounting, mm) diameter, or slots not more than 1/32 in. if supplied by the manufacturer, shall be de¬ (0.794 mm) side for cleaning and inspection. signed for sealing to the wall or column. The Woven wire mesh shall not be used for this pur¬ design of a storage tank to be mounted on a wall pose. It shall be so designed that parts are readily accessible and readily removable for cleaning and or column shall be such that there will be at least inspection. a 4 in. (101.6 mm) clearance between the out¬ side of the storage tank and the wall or column. D20 Insulation D21.1.4 Storage tanks may be mounted on load cells. If D20.1 The storage tank shall be insulated with insulating material ofa nature and amount sufficient to prevent, load cells are provided, they shall meet the in 18 hours, an average temperature change of material criteria of Section C3 and the fabrication greater than 2'’F (1"C) in the storage tank full of criteria of Section D22 herein. water when the average difference between the temperature of the atmosphere surrounding the D21.2 A storage tank to be installed partially outside a storage tank is 30’’F (17"C) above or below that of processing area shall be provided with a collar, the water in the storage tank. The insulating value flange, plate, or other suitable member to close of the insulation over nonrefrigerated areas of the the opening in the processing room wall and storage tank shall be equivalent to not less than: shall be such that it can be sealed to the wall. 1040 Dairy, Food and Environmental Sanitation - DECEMBER 2001 D22 Nonproduct Contact Surfaces APPENDIX D22.1 Nonproduct contact surfaces shall have a smooth E STAINLESS STEEL MATERIALS finish, free of pockets and crevices, and be readily Stainless steel conforming to the applicable cleanable and those surfaces to be coated shall be chemical composition ranges established by AIS13 effectively prepared for coating. for wrought products (See Table 1), or by ACI4 for cast products (See Table 2), should be considered D22.2 All seams and openings in the shell shall be in compliance w ith the requirements of Section C1 effectively sealed against the entrance of moisture herein. Where welding is involved, the carbon and extraneous material. content of the stainless steel should not exceed 0.08%. D22.3 The outer shell shall be smooth and effectively sealed except for a vent or weep whole in the outer shell of the storage tank. The vent or weep hole TABLE 1: shall be located in a position that will provide WROUGHT PRODUCTS T\TICALLY USED drainage from the outer shell and shall be vermin UNS# ASTM* AiSySAE* Common Names proof Outside welds need not be ground. Free-Machining S30300 A-582 303 S.S.; Austenitic D22.4 Guards required by a safety standard that will not A-276 S30400 304 Austenitic S.S. permit accessibility for cleaning and inspection A-666 shall be designed so that they can be removed with A-276 Low Carbon S30403 304L the use of simple hand tools. A-666 Austenitic S.S. A-276 Austenitic S.S. S31600 316 D23 Information Plate A-666 plus Mo* A-276 Low Carbon D23.1 Storage tanks shall have an information plate in S31603 A-666 316L Austenitic S.S. juxtaposition to the nameplate giving one of the plu,5 Mo* statements in D23.2 (See D23.2.1 and D23.2.2) ♦Molybdenum and if the storage tank has a vertical agitator, one of the statements in D23.3. (See D23.3.1 and D23.3.2) shall appear on the nameplate. The word¬ ing of the statement(s) can be changed but not the intent. TABLE 2; CAST PRODUCTS TYPICALLY USED D23.2 “The insulation of this storage tank complies with UNS# ASTM* ACI* Common Names the requirements for a storage tank to be installed A-351 * a building.” J92500 A-743 CF-3 Cast 304L *lnsert one of the following; A-744 A-351 D23.2.1 “wholly within” J92800 A-743 CF-3M Cast 316L D23.2.2 “partially outside of' A-744 A-351 D23.3 “The agitator of this storage tank is designed so J92600 A-743 CF-8 Cast 304 that the portion of agitator shaft outside of the stor¬ A-744 age tank ** in a processing area.” A-351 J92900 A-743 CF-8M Cast 316 ** Insert one of the following: A-744 J92180 A-747 CB7 Cu —1 Cast 17-4 PH D23.3.1 “does not have to be” J92110 A-747 CB7 Cu —2 Cast 15-5 PH D23.3.2 “must be” N26055 A-494 CY5Sn BiM Alloy 88 Free Machining J92701 A-743 CF-16F D24 Refrigeration Aussnitic S.S. D24.1 Refrigerated tanks shall be capable of maintaining milk temperature at 40"F (4.4"C) or lower when the tank is full. “Available from ASTM, 100 Barr Harbor Drive. West Conshohocken, PA 19428-2959. Phone (610) 832-9500. DECEMBER 2001 - Dairy, Food and Environmentol Sanitation 1041 TABLE 3 OPTIONAL METAL ALLOY Optional metal alloys having the following compositions are examples considered in compliance with Section C herein. (Percentages are maximum unless range is given.) UNS UNS UNS UNS UNS UNS u?3s UNS UNS UNS N08367 S21800 S20161 N26055 N26455 S17400 St5500 S32900 R20500 R50400 ASTM ASTM ASTM ASTM ASTM ""Tstn^ ^st5P A743 A743 A494 A494 A747 A560 B67 Grade Grade Grade Grade Grade Grade Grade CN- CF-10 CYSSnBIM CW-2M CB7CU-1 50Cr- C-2 3MN SMnN 1 50N1 c 0.10 0.15 0.02 0.07 0.07 0.20 0.10 0.10 Mn 2.00 7.00-9.00 4.00-6.00 1.5 1.00 0.70 0.70 1.00 0.30 9 1.00 3.50-4.50 3.00-4.00 0.5 0.80 1.00 1.00 0.75 1.00 P 0.040 0.040 0.040 0.03 0.03 0.035 0.035 0.040 0.02 S O.OiO 0.030 0.040 0.03 0.03 0.03 0.03 0.030 0.02 Cr 16.00-18.00 15.0-18.0 11.0-14.0 15.0-17.5 5.50-17.7 14.0-15.50 48.0-52.0 Ni ■RIM 8.00-9.00 4.00-6.00 Balance Balance 3.60-4.60 4.50-5.50 Balance WEm Mo 6.0-7.0 2.0-3.5 15.0-17.5 1.00- 2.00 Cb 0.15-0.35 0.15-0.35 Cu 0.75 2.50-3.20 2.50-3.20 N 0.08-0.18 0.08-0.20 0.05 0.05 0.30 Fe Balance Balance Balance 2.00 2.00 Balance Balance Balance 1.00 0.30 Sta 3.0-5.0 H 3.0-5.0 W 1.0 n 0.50 Balance At 0.25 Other H» 0.015 N = 0.03 0 = 0.25 Metal alloys or metals other than the above may be as corrosion resistant as 3{X) Series Stainless steel. This may be shown when metal alloys or metals are tested in accordance with ASTM G31 Laboratory Immersion Corrosion Testing of Metals and have a corrosion rate of less than 10 mil per year. The test parameters such as the type of chemical(s). their concentration(s), and temperature(s) should be representative of cleaning and sanitizing conditions used in dairy equipment. Alloys containing lead, leachable copper, or other toxic metals should not be used. F PRODUCT CONTACT SURFACE F2 A 2B finish with a maximum Ra of 32 pin. (0.80 FINISH pm) free of surface defects is in compliance with the requirements of Section D1 herein. FI Surface finish equivalent to 150 grit or better as obtained with silicon carbide, properly applied on G AIR VENTING stainless steel sheets, is considered in compliance To insure adequate venting of the storage tank with the requirements of Section D1 herein. A which will protect it from internal pressure or maximum of 32 pin. (0.80 pm), when measured vacuum damage during normal operation, the according to the recommendations in American critical relationship between minimum vent size National Standards Institute (ANS1)/American and maximum filling or emptying rates should be Society of Mechanical Engineers (ASME)’B46.1 observed. The size of the free vent opening of a — Surface Texture, is considered to be equivalent to storage tank should be at least as large as those a No. 4 finish. shown in Table 4: ’Available from the American Society of Mechanical Engineers. 34.*) East 47th Street. New York. NY l(X)l7-2392 (212) 70.3-7722. 1042 Daily, Food and Environmental Sanitation - DECEMBER 2001 TABLE 4 — Air Venting I TABLE 5_ Groove Radii Dimensions for Standard O-Rings Table 4 -— Air Venting Minimum Free Vent Maximum Filling or O-Ring O-Ring O-Rlng Cross Opening Size: Emptying Rate: Cross Cross Section, Actual Inches (mm) I.D. Gallons (L) per minute Section, Section, (ISO 3601-1") Minimum Actual 175 gallons (662.40 L) Nominal Groove (AS 568") (AS 568) Radius I 2 1/4 in. (57.15 mm) 300 gallons (1136 L) 1/16 in. 0.070 in. 1.80 mm j 2 3/4 in, (69.85 mm) 400 gallons (1514 L) ■M— 3/32 in. 0.103 in. 2.65 mm 3 3/4 in. (95.25 mm) 700 gallons (2650 L) KsSISSSi 1/8 in. 0.139 in. 3.55 mm 0.031 in. (0.787 mm) The above sizes are based on normal operation and 3/16 in. 0.210 in. 5.30 mm 0.062 in. are sized to accommodate air only and not liquid. (1.575 mm) A perforated vent should have a free opening area 1/4 in. 0.275 in. 7.00 mm 0.094 in. equal to at least 1 1/2 times the area of the minimum (2.388 mm) vent opening in the storage tank. The venting system covered in the preceding paragraphs is intended to provide for venting during filling and emptying; however, it is not adequate during J TEMPERATURE RECORDER cleaning. During the cleaning cycle, storage tanks If required, a temperature recorder should be when cleaned mechanically should be vented provided on all tanks to record temperatures during adequately by opening the personnel access port the filling, storage, emptying, and cleaning periods. door to prevent vacuum or pressure build up due to This temperature recorder should be accurate to sudden changes in temperature of very large ±1°F (±0.6°C) within the temperature range for volumes of air.'® Means should be provided to milk storage. The recorded elapsed time, as prevent excess heat loss ofcleaning solution through indicated by the chart, should be the true recorded the personnel access port opening.The use of elapsed time over at least a seven-day period. tempered water of about 95°F (35°C) for both pre¬ rinsing and post-rinsing is recommended to reduce the effect of flash heating and cooling. Provisions should be made to prevent overfilling with resultant vacuum or pressure damage to the storage tank. TABLE 6 Thickness of Insulation Material | H SLABS OR ISLANDS Equivalent to R*4.0 at 75® F (24® C). i When a storage tank is designed to be installed on Material Type Thickness | a slab or an island, the slab or island should be of j High Density Fiberglass Sheets 0.88 in. (22.3 mm) | sufficient height so that the bottom of the outlet connection is not less than 8 in. (203 mm) above Soft Fiberglass Rolls 1.12 in. (28.4 mm) the floor. The surface of the slab or island should Polystyrene Foam Sheets 1.02 in. (25.9 mm) be coated with a thick layer of w aterproof mastic Corkboard Sheets 1.04 in. (26.4 mm) material, which will harden without cracking. The junction of the outer shell of the storage tank and Polyurethane Sheets 0.66 in. (16.8 mm) | the slab or island should be sealed. "’For example, when a 6,(XX) gallon tank (with 8(X) cu. ft. of 135°F hot air after cleaning) is suddenly flash cooled by 50°F water sprayed at l(X) "The document establishing these standard dimensions is Aerospace gpm the following takes place: Within 1 second, the 800 cu. ft. Standard (AS) 568, published by SAE, 400 Commonwealth Drive, of hot air shrinks approximately 51 cu. ft. in volume. This is the Warrendale, PA 1.5086(412-776-4970). equivalent in occupied space of approximately 382 gallons of product. The shrinkage creates a vacuum sufficient to collapse the tank unless the vent, manhole, or other openings allow the air to enter the tank at ''The document establishing these standard dimensions is ISO 3601-1: approximately the same rate as it shrinks. It is obvious, therefore, published by the International Organization for Standardization (ISO). I that a very large air vent such as the manhole opening is required Rue de Varembe, Case Postale 58. CH 11211, Geneva, Switzerland to accommodate this air flow. (41-22-734-1240). DECEMBER 2001 - Doiry, Food ond Environmentol Sanitation 1043 K ENGINEERING, DESIGN ANDTECHNICAL K5.2 Date of conformity or 3-A Symbol Authorization CONSTRUCTION FILE and certificate number, if authorized. The following is an example of an engineering K6 Design and Technical Construction File design and technical construction file (EDTCF) to be maintained by the fabricator as evidence of K6.1 The Engineering Design and Technical Constr¬ complying with 3-A Sanitary Standards or 3-A uction File may consist of the following: Accepted Practices. (The file may contain more or a. an overal 1 drawing of the subject equipment; less information as applicable to the equipment or system.) b. full detailed drawings, accompanied by any calculations, notes, test results, etc. required K1 Purpose to check the conformity of the equipment with the 3-A Standards or 3-A Practices; K1.1 To establish and document the material, fabrication, c. a list of: and installation (where appropriate) requirements (1) the essential requirements of the for the engineering design and technical standards or practices; construction files for all products, assemblies, and (2) other technical specifications, sub-assemblies supplied by the manufacturer thereof to be in compliance with the sanitary criteria which were used when the equip¬ found in 3-A Sanitary Standards or 3-A Accepted ment was designed; Practices. It is recommended that the engineering d. a description of methods adopted; and construction file or files be submitted with e. ifessential, any technical report or certificate applications for 3-A Symbol use authorization. obtained from a competent testing body or laboratory; K2 Scope f any technical report giving the results of tests carried out internally by Engineering K2.1 This EDTCF applies to equipment specified by: or others; g. documentation and test reports on any K2.1.1 3-A Sanitary Standards for Storage Tanks, Number research or tests on components, assemblies 01-08. and/or the complete product to determine K3 Responsibilities and demonstrate that by its design and construction the product is capable of being K3.1 This EDTCF is maintained by: The Engineering installed, put into service, and operated in a Manager (or other company official) {name and sanitary manner (optional); title of responsible official} is responsible for h. a determination of the foreseeable lifetime maintaining, publishing, and distributing this of the product (optional); EDTCF. i. a copy of the instructions for the product (Instruction Manuals/lnstruction Books); K3.2 Implementation: All divisions, specifically J. for serial manufacturing, the internal mea¬ development engineering, standards engineering, sures that will be implemented to insure that sales engineering, and product departments are the equipment will continue to be manu¬ responsible for implementing this EDTCF. factured in conformity to the provisions of the 3-A Sanitary Standards or 3-A Accepted K4 Applicability Practices; K4.1 The 3-A Sanitary Standards and 3-A Accepted k. engineering reports; Practices are voluntarily applied as suitable sani¬ l. laboratory reports; tary criteria for dairy and food processing equip¬ m. bills of material; ment. 3-A Sanitary Standards are referenced in the n. wiring diagrams, if applicable; Grade A Pasteurized Milk Ordinance: “Equipment o. sales order engineering files; manufactured in conformity to 3-A Sanitary Stan¬ p. hazard evaluation committee reports, if dards complies with the sanitary design and con¬ executed; struction standards of this Ordinance.” q change records; r. customer specifications; K5 Reference s. any notified body technical reports and certification tests; K5.1 List any additional regulations that apply to the t. copy of the 3-A Symbol authorization, if equipment or system covered by this EDTCF. applicable. 1044 Daily, Food and Environmental Sanitation - DECEMBER 2001 i K6.2 The file does not have to include detailed plans or Confidentiality any other specific information regarding the The EDTCF is the property of the manufacturer sub-assemblies, tooling, or fixtures used for the and is shown at their discretion, except that all or manufacture of the product unless a knowledge of part of this file will be available to the 3-A Symbol them is essential for verification of conformity to Council or a regulatory agency for cause and upon the basic sanitary requirements found in 3-A request. documents. File Location K6.3 The documentation referred to in K6.1 above need not permanently exist in a material manner in the The EDTCF should be maintained at {location} EDTCF, but it must be possible to assemble them (fabricator’s address). and make them available within a period of time commensurate with its importance (one week is File Retention considered reasonable time). As a minimum, each The EDTCF (including all documentation referred product EDTCF must physically contain an index to in K6.1) shall be retained and kept available for of the applicable document of K6.1 above. 12 years following the date of placing the product in use or from the last unit produced in the case of K6.4 The EDTCF may be in hard copy or software form. series manufacture. These standards had editorial chanyes, effective Novemher 20,2001. lUFPA Food Safety Award Nominations Wanted! The International Association for Food Protection welcomes your nominations for the National Food Processors Association (NFPA) Food Safety Award. This award honors an individual (Member or non-member) or a group or organization in recognition of a long history of outstanding contributions to food safety research and education. Eligibility: Individuals or organizations may be from industry (including consulting), academia, or government. International nominations are encouraged. The nominee must have a minimum of 10 years of service in the food safety arena: Nomination deadline is February 18, 2002. Nomination forms must be received at the Association office by this date. To request nomination forms, contact: 6200 Aurora Avenue, Suite 200W Des Moines. lA 50322-2863. USA Criteria available at International Association lor Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 vwvw.foodprotection.org Food Protection. E-mail: [email protected] Web site: www.foodprotection.org DECEMBER 2001 - Dairy, Food ond Environmental Sanitation 1045 The index and/or tal been removed an separately within this For roll film users, this current volume year of the microfilm. For this information is microfilm. For microfiche users contents is contained ■N. -^ ble of contents has id photographed ; volume year. s information for the is at the beginning a prior year volume, at the end of the 5, the index and/or on a separate fiche. Molecular subtypinj* network, 691 Electro Steam Cienerator 1 Multilayered upper surfaces Food Processors Institute 59, 101, 248, 337, 398, 465, influence of, 742 595, 669, 729, 797, 873, 977 Nebraska meat & poultry processing plants, 20 Foss North America, Inc. 407, 594, Back C'over, Issue 10; Orange juice Ciene-Trak Systems 400, 595 microbiological quality of, 287 (do-fierm (Company Inside Back Cover, Issue I; Polyethylene surfaces Inside Front Cover, Issue 3; Back Cover, Issue 4; 914 changes in, 678 Hardy Diagnostics 418, 645,783, 875 Poultry', 20, 818 PulseNet, 691 I LSI North America 824 Sanitation Investigen 875 processing, 287 Kness Mfg. (x)., Inc. 256, 709,824 Soap bland, 997 Medallion Laboratories 1,151, 256, 418, 546, 656, 1009 Temperature Michelson Laboratories, Inc. 896, 1033 handwashing water, 997 NASCO 193,416,594 IJSDA safe handling instructions, 810 Nelson-Jameson, Inc. 97, 269, 512, Back C:over, Issue 9; 797, 1008 INDEX OF ADVERTISERS NSF International 261 3-A Sanitary Standards Symbol Administrative Caiuncil Inside Front Cover, Issue 2; Back Cover, Issue 5; 611,723 Oxoid, Inc. Inside Back Cover, Issue 2; Inside Front (x)ver. Issue 5; Inside Front Cover, Issue 7; BD Diagnostic Systems 559 Inside Front (x)ver. Issue 8; Inside Front Clover, Issue 8; Inside Front Cxwer, Issue 10; Back (xwer. Issue 12 Bell and Howell 92, Inside Back C'x)ver, Issue 4; 792,1059 QMI Food & Dairy Quality Management 131, 299, BioC-ontrol Systems, Inc. 401, 596, 667, 417, 625, 705, 851, 1054 Inside Front Clover, Issue 9 Qualicon 5, Back Clover, Issue 2; Back Cover, Issue 3; bio Merieux Vitek, Inc. Back Clover, Issue 1; 359,561 357, 597, Inside Back Clover, Issue 11, Inside Back (x)ver. Issue 12 BIOSYNTH AC; 1,101, 230, 269, 398 California Department of Health Services 184 Seiberling Associates, Inc. 151, 546, 645, 709, 953 C:apitol Vial, Inc. 3, 97, 230, 298, 416, 465, Seward Ltd. 549, 656, 717, 1057 557,665 Solar Biologicals 439, 656, 757 (diemetrics, Inc. 837, 875, 977 Darden Restaurant 661 USDA 185 DiverseyLever DuBois Inside Front (x)ver. Issue 1; United Fresh Fruit and Vegetable Association 180, 1052 Inside Back (x)ver. Issue 5; Inside Front Cxwer, Issue 6; inside Back (-over. Issue 7; Inside Back Cover, Issue 8, Warren Analytical Laboratory 59, 350, 418, 546, Inside Back (iover. Issue 9; Inside Back (x)ver. Issue 10, 657, 717 Back (;over. Issue 11; Inside Front (x)ver. Issue 12 DQCl Services, Inc. 52, 151, 193, 305, 400, 503, Weber Scientific 418, 546, 656, 757, 896, 1033 557, 665, 729, 842, 873, 1053 World Wide Food Expo 257, 454, (i62 Fcolab, Inc. 361, Back (-over. Issue 7; Inside Front (x)ver. Issue 11 Zep Manufacturing 248, 449, 581, (>69, 783, 953, 1008 1050 Daily, Food and Environmental Sanitation - DECEMBER 2001 Coming Events JANUARY 2002 • 19-21, Kentucky Associa¬ • 26-27, Food Irradiation tion of Dairy, Food and Envi¬ 2002 Conference, Westin Park •9-11, Frontiers in Micro¬ ronmental Specialists Annual ('.entral Hotel, Dallas, TX. For fur¬ bial Fermentation and Preser¬ Meeting, Executive West Hotel, ther information, call 207.781. vation. Joint meeting of the Soci¬ Louisville, KY. For further infor¬ 9604. ety for Applied Microbiology and mation, contact David Burton at The Netherlands Society for Micro¬ 270.781.8039. biology, Wageningen, The Nether¬ •20-21, California Associa¬ APRIL lands. See details at www.food tion of Dairy and Milk Sanitar¬ •3-5, Missouri Milk, Food micro.nl; booking form at www. ians Annual Meeting, Holiday Inn, and Environmental Health As¬ foodmicro.nl. Visalia, CA. For further informat¬ sociation Annual Meeting, • 16-18, International Poul¬ ion, contact John Bruhn at 530. Ramada Inn, Columbia, MO. For try Exposition, (ieorgia World 752.2192. further information, contact Linda (.ongress (Center, Atlanta, (lA. For •20-22, IFT's International Wilson at 417.864.1661. further information, call 770.493- Food Safety and Quality Expo, •9-10, Upper Midw'est Dairy 9401. Atlanta Marriott Marquis, Atlanta, Industry Association Spring •31-Feb. 3, Association of CA. For further information, call Meetings. April 9, 2(K)2 at the Best Water Technologies (AWT) Re¬ 312.782.8424; E-mail: [email protected]. Western HtUel, Mankato, MN. April gional Training Seminar West, 10, 2002 at the Holiday Inn. Alexan¬ dria, MN. For further information, The Fairmont Hotel, Dallas, TX. For MARCH contact Paul Nierman at 763.785. further information, call AWT at •7, Controlling Listeria in 0484. 800.858.6683. Your Plant, Nashville, TN. For • 11-13, International Fresh- further information, call Silliker I.ab¬ cut Produce Assocation's (IFPA) FEBRUARY oratories at 8(K).829.7879. 15th Annual Conference and Exhibition, Millennium Biltmore •14-15, Carolinas Associa¬ • 3-6, National Mastitis Coun¬ Hotel and the Los Angeles (Conven¬ tion for Food Protection Annual cil Annual Meeting, Orlando, FL. tion (Center, Downtt)wn Los Ange¬ Meeting, Holiday Inn, ('harlotte. For For further information, call 608. les, CA. For additional information, further information, contact Beth 224.0622. call 703.299.6282; Web site: www. Johnson at 803.896.0872. •5-6, Microbiological Con¬ fresh-cuts.org. • 14-17, Association of Water • 18, Indiana Environmental cerns in Food Plant Sanitation Technologies (AWT) Regional Health Association, Inc. Spring and Hygiene, Las Vegas, NV. For Training Seminar East, The Conference, Valle Vista, (ireen- further information, call Silliker Holiday Inn Inner Harbor, Balti¬ wood. For further information, I.aboratories at 800.829.7879. more, MD. For more information, contact Helene Uhlman at 219. •6-7, Sensory Evaluation: call AWT 8(M).858.6683. 853.6358. Real World Techniques and • 24-27, International Confer¬ •19-24, Conference for Applications, Rutgers University, ence on Emerging Infectious Dis¬ Food Protection, Sheraton Nash¬ New Brunswick, NJ. For further eases, 2002, Hyatt Regency Hotel, ville, Nashville, TN. For further information, contact Keith Wilson Atlanta, CA. For further information, information, contact Trevor Hayes at 732.932.9271; E-mail: ocpe@ contact (Charles Schable at casl@ at 408.848.2255; E-mail: TWH aerp.rutgers.edu. cdc.gov. gilroy@aoLcom. DECEMBER 2001 - Dairy, Food and Environmental Sanitation 1051 UNITED INTERNATIONAL 1 ASSOCIATION FOR FOOD PROTECTION General Fund Statement of Activity For the Year Ended August 31, 2001 Revenue: Advertising $ 117,573 Membership & Administration 388,228 (A)mmunication 621,333 Annual Meeting 466,85 t Annual Produce . ■ Workshops 32.031 Business Conference Total revenue 1,626,019 Expense: Orlando, FL Advertising 106,042 February 15-18, 2002 Membership & Administration 560,756 Communication 587,256 Annual Meeting 334,319 Workshops 22,640 Total expense 1,611,013 Change in General Fund $ 15,006 For more inf||if(n4ttan, pl«iise contact United Fresh Vegetable Association Net Assets as of 8/31/01: \in N. St (ieneral Fund (1,546) infin^ufiva.org Foundation Fund 124,019 Restricted Fund 42,107 Total net assets $ 164,580 AV/a-w/////" I’liitiiriiiii. . . Ddh Shu Id Kryttofr Atifircss ('ilolnil S< it Hit' dntl Tiilinoloi^y (ditifmiKi' . 1 d/nr Aildnl Shi>z:id.u Rini'iii W ith T/inr Dn;^ yi.ii/it Jifs Ihc/i/r Pd/ty www.uffva.org Reader Service No. 159 1052 Ooiiy, Food ond Environmentol Sonitolion - DECEMBER 2001 3-A Partners Make Progress Toward TPA Work is continuing on the 3-A Sanitary Standards Program's transition from self-certification to third party accreditation (TPA). The 3-A Partners, including the International Association of Food Industry Suppliers, the International Dairy Foods Association, the International Association for Food Protection and the 3-A Symbol Council, met in Minneapolis in August. This was the fourth in a series of meetings that have taken place since june 2000 to focus on this transition. The transition work is being done by five working groups, covering the following areas: third party accreditation administration system, qualification criteria for sanitary design auditors, auditing process, protocol for maintaining certification or re-certifying used, modified, rebuilt or remanufactured equipment, and communication and education. The meeting focused on two major objectives to: present updated reports from the working groups and to conduct a broader public forum for those just recently learning about this 3-A program transition. Nearly 65 attendees participated in the meeting. With the progress reported by these groups, the 3-A Partners agreed that there was no need for another meeting of the larger, all-inclusive 3-A Partners group. Instead, the working groups will meet separately and develop the near-final procedures for each working group topic. Their work will then be posted on the 3-A (www.3-a.org) and the 3-A Symbol Council websites for final public comment. This comment period will likely extend from early December 2001 to early January 2002. DQCI Services, Inc. BacfetKDlogicai & Cnennicoi Testing Standards and Calibration Sets Chemical and Bacteriological Testing Raw Milk Component Standards Milk and Milk Products Raw Lowfat Component Standards Producer Quality Testing Pasteurized/Homogenized Lowfat Standards Producer Component Testing High Fat Cream Standards Mastitis Cubure-Co*v or Light Cream Standards Bulk Tank Testing Electronic Somatic Cell Standards Third Party Verification/ Skim Condensed Standards Validation Urea Standards Goat Standards A A B Control Samples Standards Made to Customer’s Specs High Performance Liquid Chromatography Carbohydrates and/or Antibiotics in Milk DQCI Services, Inc, Mounds View Business Park, S20S Quincy St, Mounds View, MN SS112 (763) 784-0484 phone, (763) 785-0584 fax Reader Service No. 129 DECEMBER 2001 - Daily, Food and Environmental Sonitotion 1053 HACCP and The Editors are QMI Products seeking articles of QMl Aseptic general interest and are your Transfer System applied research with best defense an emphasis on food safety for publication for fighting contamination. Dairy, Food and Environmental QMl Aseptic Sampling System Sanitation QMl has the proven, patented systems to monitor critical control points to assure an effective HACCP program: • QMl Aseptic Transfer System eliminates contamination during inoculation of yogurt, cheese, culture, buttermilk and other fermented products. • QMl Aseptic Sampling System identifies sources of contamination and documents process control. • Validation Studies have proven that QMl products, when used properly, will control contamination resulting from sampling or inoculation. Submit your articles to: Visit www.qmisystems.com for details. • Microbiological Test Results are only as good as the sample. Donna Bahun, Production Editor And, QMl Products are the answer to your microbial sampling needs. Dairy, Food and Environmental Sanitation Don't take chances. Take action against contamination. To learn c/o International Association more about QMl products and services - including validation studies for Food Protection on safety and effectiveness, our Standard Operating Procedure (SOP) 6200 Aurora Ave., Suite 200W Des Moines, Iowa 50322-2863, Manual, training videos and CD-Roms - call, write or visit our Web site. USA ASEPTIC Please submit three copies TRANSFER SYSTEMS of manuscripts along with a fourth copy on a disk saved as QMr Quality Management, Inc. • 426 Hayward Avenue North • Oakdale, MN 55128 text format. Phone: ^1-501-2337 • Fax: 651-501-5797 • E-mail address: [email protected] www.qmisystems.com Manufactured for QMl under license from Galloway Company, Neenah, Wisconsin. QMl products are manufactured under the following U.S. Patents: 4.941,517; 5,086,813; 5,199,473. 1054 Doiry, Food ond Environmentol Sanitation - DECEMBER 2001 Abstract Supplement nternat onal Association for Food Protection to the Journal of Food Protection | 2001 Annual Meeting Abstracts ! Name Job Title —___Company Name __ Address ____ City-State or Province Country Postal/Zip Code Telephone # Fax # Quantity_@ $25.00 each (includes shipping and handling} US FUNDS on US BANK Total Payment- Method of Payment Mail Kntirc Form to; □ CHECK OR MONEY ORDER ENCLOSED lAFP 6200 Aurora Avenue, Suite 2(K)W □ MASTERCARD □ VISA □ AMERICAN EXPRESS Des Moines, lA 50322-2863, USA 8(M).369.6337; 515.276.3344 or Credit (-ard Orders; Exp. Date_ Fax; 515.276.8655 E-mail; [email protected] SIGNATURE 6200 Aurora Avenue. Suite 200W Des Moines. tA 50322-2863. USA International Association for Phone: 800.369.6337 •515.276.3344 Fax: 515.276 8655 Food Protection. E-mail: info^foodprotection.org Web site: www.foodprotection.org Reader Service Card DFES December ‘01 Expires: March .^1, 2(X)2 (Intcmutionul expiration: June .JO, 2(X)2) Name_ Title_ Company __ Address_ ■£ Ji City_State/Prov._ Country _ Zip/Postal Cixle_ Phone Number ___ 1110 115 1.50 145 161 175 190 205 220 235 250 265 280 3)0 325 340 s £ lUI lift 1.51 146 162 176 191 3)6 221 2.% 251 266 281 yb 311 326 .141 Q. in: 117 152 147 163 177 192 207 222 237 252 267 282 297 312 327 .342 E -a IO.t 118 1.5.5 148 I6t 178 193 3)8 223 238 253 268 283 298 313 328 .143 IIM 119 154 149 165 179 194 3)9 224 239 154 269 284 299 314 329 .U4 c j- 105 13) 155 1.50 166 180 195 210 223 2411 255 270 285 300 315 330 .145 lOh i:i 156 151 167 181 1% 211 226 241 256 271 286 301 316 331 .346 107 i:: 137 152 168 182 197 212 227 242 257 272 287 302 317 332 .347 il 108 i:.5 1.58 1,55 169 183 198 213 228 243 258 27.3 288 .M)3 318 333 .148 ,o 15 109 174 159 154 170 184 199 214 229 244 259 274 289 3(U 319 3.14 .149 •s 'i no 115 140 155 171 185 310 215 2.W 245 260 275 290 105 ,320 335 350 III 126 141 156 172 186 201 216 231 246 261 276 291 .106 ,321 336 u. < ii: 127 142 157 172 187 3)2 217 232 247 262 277 292 307 322 337 n.t 128 145 1.58 173 188 3)3 218 233 248 263 278 293 .108 313 338 114 129 144 160 174 189 3M 219 234 249 2W 279 294 .109 324 3.19 DECEMBER 2001 - Daily, Food and Environmentol Sonitotion 1055 ADVERTISING INDEX Chemetrics, Inc.977 DQCI Services, Inc.1053 DiverseyLever DuBois.Inside Front Cover Food Processors Institute.977 Medallion Laboratories.1009 Search, Order, Download Michelson Laboratories, Inc.1033 3-A Sanitary Standards Nelson-Jameson, Inc.1008 To order by phone in the United Oxoid Inc.Back Cover States and Canada call 800.699. QMI Food & Dary Quality.1054 9277; outside US and Canada call 734.930.9277; or Fax: 734.930. Qualicon.Inside Back Cover 9088 United Fresh Fruit and Vegetable Assn.1052 Weber Scientific.1033 Order online at Zep Manufacturing.1008 www.3A.org us/Canada Item Mexico Inti. T-shirts $19.00 $22.00 .Size S. M, L, XL. XXL, XXXL Ink Pen $10.00 $11.00 Blue or Black Coffee Mug $17.00 $21.00 (Prices include shipping and handling) To place an order, contact the Association office. 6200 Aurora Avenue, Suite 200W Des Moines, lA 50322-2863, USA nternational Association for Phone: 800.369.6337 • 515.276 3344 Fax: 515.276.8655 Food Protection ^ E-mail: [email protected] Web site: www.foodprotection.org 1056 Doiry, Food ond Environmentol Sonitotion - DECEMBER 2001 3,000 Advancing |i Food m Safety Worldwide Members li Strong 6200 Aurora Avenue, Suite 200W Des Moines, lA 50322-2863, USA nternational Association lor Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection ID E-mail: [email protected] Web site: www.foodprotection.org sewand "Innovations in Food > Delivering the Promise Microbiology Award" for University Departments working on development of new technologies or methodologies for use in microbiological safety and quality of food. For more information. Contact: Stuart Ray This Award will be presented Seward Ltd. July 3, 2002 in San Diego, 98 Great North Road California at lAFP 2002— London N2 OGN United Kingdom the 89th Annual Meeting. E-mail: [email protected] Application deadline is April 30, 2002. DECEMBER 2001 - Doiry, food and Environmentol Sanitotioo 1057 1058 Dairy, Food ond Environmentol Sanitation - DECEMBER 2001 How is this publication thinking about the future? By becoming part of the past. We’d like to congratulate this publication for choosing to be accessible with Bell & Howell Information and Learning. It is available in one or more of the following formats: • Online, via the Pro Quest* information service • Microform • Electronically, on CD-ROM and/or magnetic tape UMl’ ^^oQjie^s^ BELLOHOWELL Infonnation and Microfomi & Print Learning For more information, call 800-521-0600 or 734-761-4700, ext 2888 WWW. infolearning, com DECEMBER 2001 - Daily, Food and Environmentai Sanitation 1059 The Table of Contents tram the Journal of Food Pmtectionls being provided as a Member benefit It you do not receive JFP, but would like to add it to your Membership contact the Association office. Journal of Food Protection ISSN: 0362<028X Official PuMcaAon International Association tor Food Protection. Rag U S. PaL Off. Vol. 64 December 2001 No. 12 Larry Bauchat Ratiraa aa JFP Sctantme Editor .. 1866 Sciantific EdKora' Raport Larry R. Bauchat and John N. Sofos .. 1669 Articles Uaa of Graan Fluoraacant Protaln Expraaalng Sslmormils Stantay To tnvaatlgata Survival. Spatial Location, arvl Control on Alfalfa Sprouts Magna Gandhi. Sharena Golding. Sima Yaron. and Karl R. Matthews*. 1891 Ecological Ralationahips batwaan tha Pravalanca of Cattia Shadding Eac/iarfc/i/a eoO 01$7:H7 and Charactariatica of tha Cattia or Conditions of tha Faadlot Pan David Smith,* Mark Blackford. Spnr>g Younts. Rodney Moxiay. Jaff Gray. Laura Hur>garford. Todd Milton. and Tarry Kloptenstatn.. 1899 Phariotypic and Genotypic Characterization of Eacharfchia coil \^otoiln>Produclng Isolates from Humans and Pigs Annie OasRosiars. Jonn M. Fairtrothar. Roger P Johnson. Clanssa Oasautais. Ann LaiaUiar. arid Sytvain Quassy*. 1904 Monitoring of Chickan Houses and an Attached Egg>Procasslng Facility In a Laying Farm for SsImon^llM Contamination batwaan 1994 and 1996 Toshiyukj Murasa.* Kazuko Sanjyu. Takeshi Maada. Masayuki Tartaka. Hiroshi Sakaa, Yoh|i Matsumoto. Yoshiko Kanada. Toshthiro Ito. ar>d Koichi Otsuki... 1912 Comparison of Ssimontls Entarttldis Infection in Hans Molted via Long-Term Feed Withdrawal versus Full-Fad Wheat Middling Kun-Ho Seo. Pater S. Holt,* and R. K. Gast . 1917 A Probability of Growth Modal for £schanch/s eoii 0157:H7 as a Function of Tamparatura, pH. Acetic Acid, and Salt Robin C. McKailar* and Xeuwan Lu. 1922 Inactivation of Bsch^riefUs eoll 0157:H7 and L/afarfa monoc/toganaa by PR-26, a Synthetic Antlbactahai Peptide Thirunavukkarasu Annamaiai. Kumar S. Vankitanarayanan.* Thorr^as A. Hoagland, and Mazhar 1. Khan. 1929 Prediction of Microbial Growth in Fraah-Cut Vagaiablas Treated with Acidic Etactrolyzad Water during Storage under Vsrloua Tamparatura Conditions Shiganobu Kosaki* and Kazuhiko ttoh. 1935 Joint Effect of NIsin, CO„ af>d EDTA on tha Survival of Psaudomonaa aarug/noaa and E/yfarococcua faac/um In a Food Modal System M L Cabo.* L Pastonza. G. Sampedro. M*P. Gonz6laz. and M. A. Murado. 1943 Antimicrobials in the Formulation To Control Uafarfa monocyfoganaa Postprocessing Contamination on Frankfurters Stored at 4*C In Vacuum Packages Gerard K. Bedie. John Samalis. John N. Solos.* Keith E Belk, John A. Scanga. and Gary C. Smith. 1949 Occurrence of ClOBttidlum partHngana in tha Broiler Chickan Processing Plant as Determined by Recovery In Iron Milk Medium Stephen 6. Craven*. 1956 Mlcrobidoglcai Quality of Retail Poultry Carcasses In Spain Rosa Capita,* Canos Atonso-Caileia. Maria del Camino Garcia- Femindez, and Benito Moreno. 1961 Pork Producers’ Attitudes, Knowledge, and Production Practices That Ralsta to OrvFarm Food Safety Peter B. Bahr\son.* Michella M. Michalak, and Gay Y. Miller. 1967 Classification of Grossly Oatectabla Abnormalities and Conditions Sean at Postmortem In Cartadlan Poultry Abattoirs According to s Hazard identification Decision Tree Jean-Roberl Bisaillon.* Thomas E. Feitmate. Sarah Sheffield. Richard Julian, Ewan Todd. Cornelius Poppa, and Sylvam Queasy. 1973 Microbial and Quality Attributes of Ground Pork Prepared from Commercial Pork Trim Treated with Combination Intervention Processes Mauhcio M. Castelo, Mohammad Koohmarsje. ar>d Elaine 0. Berry*. 1961 Alfalfa Seed Germination and Yield Ratio and Alfalfa Sprout Microbial Keeping Quality Following Irradiation of Seeds artd Sprouts Kathleen T. Raikowskj* and Donald W. Thayer. 1968 Simple Tests for Rapid Assessment of the Quality of Raw Milk Suwan Homhual and V. K. Jindal*. 1996 Enzyrr>e-8ased Most Probable Number Method for the Enumeration of Bifidobscttrtum in Dairy Products Rodrigo Bibiloni. Andrea Gornez Zavagna. and Graaela Oe Antoni*. 2001 Gradient Diffusion Antibiotic Susceptibility Testing of Potentially Probiotic Lactobaciili William P. Chartehs.* Phillip M. Kelly. Lorenzo Moreih. and J. Kevin Collins. 2007 Growth and Histamine Formation of Morgan^Ot morganlt In Determining the Safety and Quality of Inoculated end Uninoculated BiuefIsh {Pomatomua aa/fstr/jr) Tatiana A. Lorca. Todd M. Gingench. Merle 0. Pierson,* George J. Flick. Cameron R. Hackr>ey. and Susan S. Sumner. 2015 Consumer Acceptance of Irradiated Meat and Poultry In the United States Paul D. Freruen.* Emilio E. DeBess. Kanm E. Hechemy. Hekli Kasseoborg. Maimda Kennedy, Kathenne McCombs. Alex McNees. and the FoodNet Wonung Group. 2020 Microbiological, Sensory, and Electronic Nose Evaluation of Yellowfin Tuna under Various Storage Conditions Wen-Xian Du. Jeongmok Kim. John A. Cornell. Tung-sht Huang, Maunce R. Marshall, and Chef>g-I Wei*. 2027 Evaluation of the Antioxidant Properties of Medlterrsr>ean srKl Tropical Fruits Compared with Common Food Additives M. Antonia Muraa.* Antonia M. Jimertez. and Magdalena Martinez-Tomp. 2037 The Detection of Central Nervous System Tissue on Beef Carcasses and in Comminuted Beef G. R. Schmidt.* R. S. Yemm. K. 0. ChikJs. J. P. O'Callaghan, and K. L. Hossner . 2047 Retbarch Notaa Fate of Salmoneilae in Calcium-Supplemented Orange Juice at Refrigeration Temperature Manan Sharma. Larry R. Beuchat, Michael P. Doyle, and Jinru Chen*. 2053 *A$tensk indtcaies author for corresporKlenca. The pubiiahers do not worrant. otthor oxprossty or by impticstion. (he tactual accuracy ot tha arbciaa or daacnpoong herein, nor do thay so warrant any views or ootnions o/farad bv iha authors of said arsdes and dascnooons. Use ot Luminescent Campylobsetar Jaiuni ATCC 33291 To Assess Eggshell Colonizstlon and Penetration in Freah and Retail Egga Kevin J. AUen* ar>d Ma/tsei W. Gnffiths. 2058 Broiler Carcass Contamination with Campytotoactar from Feces during Defeethering M. E. Berrang.* R. J. Buhr, J. A. Cason, and J. A. Dtckens. 2063 Evaluation of Subtherapeutic Use of the Antibiotics Apramycin and Carbedox on the Prevalence of Antlmlcroblel-ResIsUnt Salmonalla Infection In Swine Thomas S. Ednngton.* Roger B. Harvey. Leigh A. Famngton. and David J. Nisbet... 2067 Efficacy of Cetylpyrtdinlum Chloride In tmmeralon Treatment for Reducing Populations of Pathogenic Bacteria on Freah-Cut Vegetables Hor>g War>g. Yanbm Li. and Michael F. Slavik*. 2071 Prevalence and Contamination Levels of Uatarfa monocytoganaa In Smoked Rah and Pltd Sold In Spain C. Oomirtguez. i. Gomez, artd J. Zumalacairegui*. 2075 A New Kirtetic Model for Thermal Inactivation of Microorganisms: Developntent and Validation Using Bacharichla eoU 0157:H7 as a Test Organism Uhan Huartg* and Vijay K. Jurteja. 2078 Thermal Lethality of Salmonalla Senttenberg and Uatarta Innocua in Fully Cooked artd Packaged Chickan Breast Strips via Steam Pasteurization R. Y Murphy.* L. K. Duncan. E. R. Johnson, M. 0. Davis. R. E. Wolfe, artd H. G. Brown. 2063 Reviews Confocai Microscopy and Microbial V/labliity Detection for Food Research Kazue Taxeuchi artd Joseph F. Frank*. 2088 Crohn's Disease and Mycobactahum av/um subsp. paratubareuloala: Current Issues Janet E. Harris* and Anna M. Lammerding. 2103 Indices to V/olume 64 . 2111 1060 Dairy, Food and Environmental Sonilolion - DECEMBER 2001 6200 Aurora Avenue, Suite 200W Des Moines, lA 50322-2863, USA nternational Association for Phone; 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection. E-mail: [email protected] Web site: www.foodprotection.org The use of the Audiovisual Library is a benefit for Association Members. Limit your requests to five videos. Material from the Audiovisual Library can be checked out for 2 weeks only so that all Members can benefit from its use. Member # First Name M.l. Last Name Company Job Title Mailing Address (Please specify: ~l Home T Work) City State or Province Postal Code/Zip + 4 _ Country _ Telephone # Fax # _ E-mail Date Needed __ (Allow 4 weeks minimum from time of request) PLEASE CHECK THE APPROPRIATE BOX For Association Members Only AUDIOVISUAL LIBRARY DAIRY T E.52IO The New Superfund What It is 1 F21.55 (iet with a Safe FimmI Attitude & How It Works • (4) Emergency T F21.5”* (*MP BasH.-s .Avoiding Micnibial (Chks^ I>l IKO 10 Points to 04ir> Quilily Preparedness & Community- (Contamination DlOiO The Bulk Milk Hauler: Protocol Right to-Know T F2I40 (iMP Rasies FCmployee Hygiene Practices A Procedures T E.5220 I he New Superfund What It is T F214.5 (•MP Basics (lUidelines r)io3o Cold Hard Facts & How It Uorks > (5) Underground for Maintenance Pervmnel 01040 Fther Extraction Method for Storage Tank Trust Fund A Response T F2M8 (iMP - (iSP FCmployee Oetermination of Raw .Vlilk Program T F2I54) (iMP; Peramal Hygiene and PraciKcs 01050 I he Farm Bulk Milk Hauler (slides) T E.52.5() The New Superfund Vi hat It is in FimhI Manufacturing 01060 Frozen Dairy Produi ts & How It M orks - (6) Research T F2I4"' (iMP Basics PnH:ess (Control Practices ooro I he (ierber Hutterfai Test & Oeselopment (Closing Remarks n F2I6() (iMP Sources A (Control of (.ontamination OlOHO High-Temperature. Short- l ime Pasteurizer n E.5240 Sink a (*erm during PnH'essing 01090 Managing Milking Quality n F5245 Wash Your Hands T F2I80 HA(.(CP; Safe F Visit our Web site at wt1ww.foodprotection.or9 for detailed tape descriptions DECEMBER 2001 - Doiry, Food ond Environmental Sanitation 1061 6200 Aurora Avenue, Suite 200W nternational Association for Des Moines. lA 50322-2863, USA Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 ood Protection. E-mail: [email protected] Web site; www.foodprotection.org SHIP TO: (Please print or type. All areas must be completed in order to process.) Member # First Name M.l. Last Name Company Job Title Mailing Address (Please specify: 1 Home T Work) City State or Province Postal Code/Zip + 4 Country Telephone # Fax # E-mail BOOKLETS Member or Non-Member Quantity Description Gov't. Price Price TOTAL Procedures to Investigate Watett)ome Illness—2nd Edition $10.00 $20.00 Procedures to Investigate Foodtwme Illness—5tti Edition 10,00 20.00 SHIPPING AND HANDLING - $3.00 (US) $5.00 (Outside US) Multiple copies available Shipping/Handling Each additional txx)klet $1.50 at reduced prices. Booklets Total Phone our office for pricing information on quantities of 25 or more. OTHER PUBLICATIONS Member or Non-Member Quantity Description Gov't. Price Price TOTAL Pocket Guide to Dairy Sanitation (minimum order of 10) S .60 $ 1,20 Before Disaster Strikes...A Guide to Food Safely in the Home (minimum order of 10) .60 1.20 ■Developing HACCP Plans - A Five-Part Series (as published in DFESi 15.00 15.00 'Surveillance of Foodbome Disease - A Four-Part Series (as published in JFPi 18.75 18.75 'Annual Meetina Abstract Book SuDOlement (vear reouested ) 25.00 25.00 ■lAFP History 1911-2000 25.00 25.00 SNIPPING AND HANDLING - Guide Booklets - per 10 $2.50 (US) $3.50 (Outside US) Shipping/Handling 'Includes shipping and handling Other Publications Total TOTAL ORDER AMOUNT Payment Must be Enclosed for Order to be Processed * US Funds on US Bank t □ CHECK OR MONEY ORDER ENCLOSED □ □ □ rt 4 EASY WAYS TO ORDER: Phone: 515.276.3344; 800.369.6337 Fax: 515.276.8655 Exp. Date _ Mail: to the Association address listed above. SIGNATURE. Web site: wvvw.foodprotection.org Prices effective through August 31,2002 1062 Dairy, Food and Environmental Sonitction - DECEMBER 2001 Invite A Colleague to Join The international Association for Food Protection, founded in 1911, is a non-profit educational association of food safety professionals with a mission "to provide food safety professionals worldwide with a forum to exchange information on protecting the food supply. ^ Who Should Join? The Association is comprised of a diverse membership of 3,000 people from 50 nations. The International Association for Food Protection Members belong to all facets of the food protection arena, including Industry, Government and Academia. ^ Why Should They Become Association Members? Dairy, Food and Environmental Sanitation — A reviewed monthly publication that provides practical and applied research articles and association news, updates, and other related information for food safety professionals. All Members receive this publication as part of their Membership. Journal of Food Protection — An international, refereed scientific journal of research and review papers on topics in food science and food aspects of animal and plant sciences. This journal is available to all individuals who request it with their Mem¬ bership. The Audiovisual Library — Provides quality training videos dealing with various food safety issues. Members are allowed free use of these videos. The Annual Meeting — Is a unique educational event; three days of technical sessions, symposia and exhibits provide attendees with over 350 presentations on current topics in food protection. The International Association for Food Protection Members receive a substantially reduced registration fee. ^ Help Others Find Out About the Association... To learn more about the Association and the many other benefits and opportunities available to a Member, visit our Web site: www.foodprotection.org or please call 515.276.3344 or 800.369.6337; Fax: 515.276.8655; E-mail: [email protected]. We will be happy to send new Member information if you provide us the necessary mailing information. 6200 Aurora Avenue, Suite 200W Des Moines, lA 50322-2863, USA nternational Association tor Phone; 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection. E-mail: [email protected] Web site; www.fooclprotection.org DECEMBER 2001 - Doiry, Food and Environmental Sanitation 1M3 MEMBERSHIP APPLICATION 6200 Aurora Avenue, Suite 200W Des Moines, lA 50322-2863, USA nternat onal Association for Phone: 800.369.6337 • 515.276.3344 Fax: 515.276.8655 Food Protection. E-mail: [email protected] Web site: www.foodprotection.org MEMBERSHIP DATA: Prefix (G Prof. G Dr. G Mr. G Ms.) First Name_M.l_Last Name Company_Job Title_ Mailing Address_ (Please specify: "I Home ~l Work) City_State or Province Postal Code/Zip -t- 4_Country_ Telephone #_ . Fax #_ ^ lAFP occasionally provides Members' addresses (excluding phone and E-mail_ E-mail) to vendors supplying products and senrices for the food safety industry. If you prefer NOT to be included in these lists, please check the box. Canada/ MEMBERSHIP CATEGORIES: US Mexico International G Membership with JFP & DFES ^ $150.00 $175.00 $220.00 12 issues of the Journal of Food Protection and Dairy, Food and Environmental Sanitation G Membership with DFES $90.00 $100.00 $115.00 12 issues of Dairy, Food and Environmental Sanitation Student Membership* G JFP and DFES $75.00 $100.00 $145.00 G Journal of Food Protection $45.00 $60.00 $90.00 G Dairy, Food and Environmental Sanitation $45.00 $55.00 $70.00 “Student verification must accompany this form All Prices Include Shipping & Handling G Sustaining Membership Gold Silver Sustaining Includes recognition for your organization $5,000.00 $2,500.00 $750.00 and many other benefits. Contact lAFP for details. TOTAL MEMBERSHIP PAYMENT: $- (Prices effective through August 31,2002) Payment Options: US FUNDS on US BANK G Check Enclosed G G G | | Card # Exp. 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