Allergen Labeling
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Characterization and Antimicrobial Resistance of Listeria Monocytogenes Isolated from Food-Related Environments
PEER-REVIEWED ARTICLE Dongryeoul Bae,1 Ronald D. Smiley,2 3 1* Food Protection Trends, Vol 36, No. 5, p.357–361 Ezat H. Mezal and Ashraf A. Khan Copyright© 2016, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 1*Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA 2Arkansas Regional Laboratory, Office of Regulatory Affairs, U.S. Food and Drug Administration, Jefferson, AR 72079, USA 3Dept. of Biology, University of Thi-Qar, Thi-Qar, Iraq Food Products and Processing Facilities Linked to Recent Outbreaks of Listeriosis in the US Frozen Vegetables (2016, WA) Cheeses (2013, WI) Raw Milk Caramel Apples Soy Products (2016, PA) (2014 – 2015, CA) (2014, IL) Packaged Salads Dairy Products (2016, OH) (2014, DE) Caramel Apples (2014 – 2015, MO) Soft Cheese Ice Cream (2015, CA) (2015, OK) Ice Cream (2015, AL) Ice Cream Product (2015, TX) Soft Cheese (2014, FL) Data source: Centers for Disease Control and Prevention www.cdc.gov/listeria/outbreaks/index,html Characterization and Antimicrobial Resistance of Listeria monocytogenes Isolated from Food-related Environments ABSTRACT streptomycin and tetracycline. No strain was resist- The purpose of this study was to determine the ant to 3 or more antimicrobial classes. All tetracy- diversity and antimicrobial resistance of Listeria cline-resistant strains were serotype 1/2a, and only monocytogenes strains isolated from food-related tetM was amplified from the chromosomal DNA. This environments in the United States. Nineteen unre- study, which reports the genetic diversity and anti- lated strains of L. -
Control of Listeria Monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance
Contains Nonbinding Recommendations Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance This guidance is being distributed for comment purposes only. Although you can comment on any guidance at any time (see 21 CFR 10.115(g)(5)), to ensure that FDA considers your comment on this draft guidance before we begin work on the final version of the guidance, submit either electronic or written comments on the draft guidance within 180 days of publication in the Federal Register of the notice announcing the availability of the draft guidance. Submit electronic comments to http://www.regulations.gov. Submit written comments to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number FDA–2007–D–0494 listed in the notice of availability that publishes in the Federal Register. For questions regarding this draft document contact the Center for Food Safety and Applied Nutrition (CFSAN) at 240-402-1700. U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition January 2017 Contains Nonbinding Recommendations Table of Contents I. Introduction II. Background A. Regulatory Framework B. Characteristics of L. monocytogenes C. L. monocytogenes in the Food Processing Environment III. How to Apply This Guidance to Your Operations Based on the Regulatory Framework That Applies to Your Food Establishment IV. Controls on Personnel A. Hands, Gloves and Footwear B. Foamers, Footbaths, and Dry Powdered Sanitizers C. Clothing D. Controls on Personnel Associated with Specific Areas in the Plant E. -
Identification and Quantification of Adulterants in Coffee
foods Communication Identification and Quantification of Adulterants in Coffee (Coffea arabica L.) Using FT-MIR Spectroscopy Coupled with Chemometrics Mauricio Flores-Valdez 1 , Ofelia Gabriela Meza-Márquez 2 , Guillermo Osorio-Revilla 2 and Tzayhri Gallardo-Velázquez 1,* 1 Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Departamento de Biofísica, Prolongación de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de México C.P. 11340, Mexico; [email protected] 2 Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Zacatenco, Departamento de Ingeniería Bioquímica, Av. Wilfrido Massieu S/N, Esq. Cda, Miguel Stampa, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, Mexico; [email protected] (O.G.M.-M.); [email protected] (G.O.-R.) * Correspondence: [email protected]; Tel.: +52-(55)-5729-6000 (ext. 62305) Received: 24 May 2020; Accepted: 28 June 2020; Published: 30 June 2020 Abstract: Food adulteration is an illegal practice performed to elicit economic benefits. In the context of roasted and ground coffee, legumes, cereals, nuts and other vegetables are often used to augment the production volume; however, these adulterants lack the most important coffee compound, caffeine, which has health benefits. In this study, the mid-infrared Fourier transform spectroscopy (FT-MIR) technique coupled with chemometrics was used to identify and quantify adulterants in coffee (Coffea arabica L.). Coffee samples were adulterated with corn, barley, soy, oat, rice and coffee husks, in proportions ranging from 1–30%. A discrimination model was developed using the soft independent modeling of class analogy (SIMCA) framework, and quantitative models were developed using such algorithms as the partial least squares algorithms with one variable (PLS1) and multiple variables (PLS2) and principal component regression (PCR). -
Minnesota FACS Frameworks for Food Science
FOOD SCIENCE Minnesota Department of Education Academic Standards Course Framework Food Science Program: 090101 Program Name: Food and Food Industries Course Code: 21, 22 Food Science is a course that provides students with opportunities to participate in a variety of activities including laboratory work. This is a standards-based, interdisciplinary science course that integrates biology, chemistry, and microbiology in the context of foods and the global food industry. Students enrolled in this course formulate, design, and carry out food-base laboratory and field investigations as an essential course component. Students understand how biology, chemistry, and physics principles apply to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and food storage. Students completing this course will be able to apply the principles of scientific inquiry to solve problems related to biology, physics, and chemistry in the context of highly advanced industry applications of foods. Recommended Prerequisites: Fundamentals of Food Preparation, Nutrition and Wellness Application of Content and Multiple Hour Offerings Intensive laboratory applications are a component of this course and may be either school based or work based or a combination of the two. Work-based learning experiences should be in a closely related industry setting. Instructors shall have a standards-based training plan for students participating in work-based learning experiences. When a course is offered for multiple hours per semester, the amount of laboratory application or work-based learning needs to be increased proportionally. Career and Technical Student Organizations Career and Technical Student Organizations (CTSO) are considered a powerful instructional tool when integrated into Career and Technical Education programs. -
Medical Review Officer Manual
Department of Health and Human Services Substance Abuse and Mental Health Services Administration Center for Substance Abuse Prevention Medical Review Officer Manual for Federal Agency Workplace Drug Testing Programs EFFECTIVE OCTOBER 1, 2010 Note: This manual applies to Federal agency drug testing programs that come under Executive Order 12564 dated September 15, 1986, section 503 of Public Law 100-71, 5 U.S.C. section 7301 note dated July 11, 1987, and the Department of Health and Human Services Mandatory Guidelines for Federal Workplace Drug Testing Programs (73 FR 71858) dated November 25, 2008 (effective October 1, 2010). This manual does not apply to specimens submitted for testing under U.S. Department of Transportation (DOT) Procedures for Transportation Workplace Drug and Alcohol Testing Programs (49 CFR Part 40). The current version of this manual and other information including MRO Case Studies are available on the Drug Testing page under Medical Review Officer (MRO) Resources on the SAMHSA website: http://www.workplace.samhsa.gov Previous Versions of this Manual are Obsolete 3 Table of Contents Chapter 1. The Medical Review Officer (MRO)........................................................................... 6 Chapter 2. The Federal Drug Testing Custody and Control Form ................................................ 7 Chapter 3. Urine Drug Testing ...................................................................................................... 9 A. Federal Workplace Drug Testing Overview.................................................................. -
1589361321Unit V Food Adulteration.Pdf
~oodMicrobiology and the PFA Act, a trader is guilty if he sells milk to which water has been added Safety (intentional addition) or the cream of the milk has been replaced by cheap vegetable or animal fat (substitution) or simply the cream has been removed and the milk is sold as such, with a low fat content (abstraction). Unintentional contamination of the milk, due to carelessness on part of the trader is also considered as adulteration under the law. For instance, if the cans in which the trader is transporting or storing the milk, had been earlier treated with the chemicals like washing soda or boric acid or some detergent and not been washed thoroughly with water, residues of the chemicals may get mixed with the milk. Such milk would Ire considered adulterated. In addition, food is also considered to be adulterated, if it does not conform to the basic quality standards. For instance, the maximum amount of moisture allowed in a milk powder sample is 4%. If a sample is found to have greater moisture levels, it is considered to be adulterated. The malpractice of food adulteration is still widely prevalent in our country. There are very few studies on the extent and nature of food adulteration in the country. Whatever sFdies are available, are restricted to a select few cities and hence are not adequate to give a true picture for the country as a whole. The only data that are available are the reports from the food testing laboratories of the Central and State Government. According to these official reports, the extent of food adulteration in India bas been gradually diminishing from 3 1% in 1960s to less than 10% in the 1990s. -
Levamisole: a Toxic Adulterant Found in Illicit Street Drugs
July 2020 Levamisole: A Toxic Adulterant Found in Illicit Street Drugs. GLOBAL PUBLIC HEALTH ALERT Substance abuse treatment providers, clinicians, outreach workers, public health clinics, etc. need to be aware of the following information. A dangerous drug adulterant, levamisole, is appearing with increasing frequency in illicit cocaine powder and crack cocaine, and to some extent in heroin and fentanyl. Levamisole can cause severe adverse health effects, including a reduction in the patient’s white blood cell count, a condition called agranulocytosis. THIS IS A VERY SERIOUS ILLNESS THAT NEEDS TO BE TREATED IN A HOSPITAL. SEE ATTACHED TREATMENT AND DIAGNOSIS PLAN. Background: Levamisole was initially developed in the mid-1960s as a veterinary and human anti-worming drug. In 1990, it was approved by the United States Food and Drug Administration (FDA) as a therapy for the treatment of colorectal cancer, however, by 2000 it had been withdrawn from the market due to severe adverse effects described below. Since the early 2000’s, levamisole has been in widespread use as an adulterating agent for illicit street drugs, especially cocaine, heroin, and fentanyl. Although its prevalence varies over time and geographically, LEVAMISOLE HAS AT TIMES BEEN DETECTED IN UP TO 79% OF THE COCAINE STREET SUPPLY AT VARYING PERCENTAGES, UP TO 74% BY WEIGHT. Frequent Indicators of Levamisole Recommendations for MEs & Coroners Toxicity • Test for common adulterating agents in • Unexplained fever and agranulocytosis suspected stimulant- or opioid-related • Unexplained vasculitis with purple skin death cases where levamisole related lesions over ear lobes, legs and thighs findings, such as leukopenia or necrosis, Levamisole are identified. -
Engineering Aspects of Food Processing - P.P
CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY – Vol. V - Engineering Aspects of Food Processing - P.P. Lewicki ENGINEERING ASPECTS OF FOOD PROCESSING P.P. Lewicki Warsaw University of Life Sciences (SGGW), Warsaw, Poland The State College of Computer Science and Business Administration in Lomza, Poland Keywords: Metabolic energy requirement, food production, wet cleaning, dry cleaning, homogenization, membrane filtration, cyclones, clarifixator, coating, extrusion, agglomeration, fluidization, battering, uperisation, pasteurization, sterilization, baking, chilling, freezing, hydrocooling, cryoconcentration, glazing, extrusion-cooking, roasting, frying, thermoplasticity, logistics. Contents 1. Introduction 2. Food industry 3. Food processing 3.1. Mechanical Processes 3.2. Heat Transfer Processes 3.3. Mass Transfer Processes 3.4. Materials Handling 3.5. Hygiene of Processing 3.6. Food Engineering 4. Concluding remarks Glossary Bibliography Biographical Sketch Summary The main aim of this chapter is to show the impact of chemical and process engineering on the development of nowadays food industry. The contribution presents food as a substance needed to keep a man alive, which is consumed every day and must be produced in enormous amounts. Food industry is a manufacturer of food, employs hundred of UNESCOthousands of employees and uses– considerableEOLSS quantities of energy and water. Basic processes used in food processing are briefly described. They are divided into three groups of unit operations that are mechanical processes and heat and mass transfer processes. In each group of unit operations specificity of the process is emphasized. AtSAMPLE the same time, it is shown howCHAPTERS theories of momentum, heat and mass transfer developed by chemical engineering are applied in designing food-processing equipment. The question of hygienic design and processing of safe food is explicitly stressed. -
Foodcore Salmonella, Shiga Toxin-Producing E. Coli, and Listeria
FoodCORE Norovirus, Other, and Unknown (NOU) Metrics Rationale and Intent The FoodCORE performance metrics are a list of measurable activities covering diverse aspects of outbreak response. These activities span from outbreak surveillance and detection through investigation, response, control, and prevention measures. Using the metrics*, each center provides data about the burden, timeliness, and completeness of foodborne disease activities related to the key areas of activity. The rationale and intent of these metrics are for investigation activities for norovirus, other enteric disease pathogens, such as Campylobacter, Cryptosporidium, or Giardia, and outbreaks of unknown etiology. Collectively, these are referred to as the NOU metrics, for norovirus, other etiologies, and unknown etiologies. Other etiologies are enteric illnesses with determined etiology that are not Salmonella, Shiga toxin-producing Escherichia coli, Listeria, or norovirus. Unknown etiologies are enteric illness with no determined/identified etiology from case, product, or environmental testing to indicate the etiologic agent. This can be because no specimen or sample yielded an isolate or other positive result, and would also include investigations where no specimens or samples were collected. Sections Total NOU Investigations ................................2 Laboratory-based Metrics ...............................2 Investigation-based Metrics .............................4 Outbreak-based Metrics .................................6 Norovirus Campylobacter Unknown -
Ventive Behaviors of Consumers with Food Allergies About Dining Out: a Focus Group Study Junehee Kwon1* and Yee Ming Lee2 1Dept
Food Protection Trends, Vol. 32, No. 12, Pages 736–746 Copyright© 2012, International Association for Food Protection ARTICLES 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Exploration of Past Exper- iences, Attitudes and Pre- ventive Behaviors of Consumers with Food Allergies about Dining Out: A Focus Group Study JUNEHEE KWON1* and YEE MING LEE2 1Dept. of Hospitality Management and Dietetics, Kansas State University, 108 Justin Hall, Manhattan, KS 66506, USA; 2Dept. of Nutrition, Dietetics, and Hospitality Management, Auburn University, 328 Spindle Hall, Auburn, AL 36849, USA SUMMARY This study investigated the attitudes and behaviors of consumers with food allergies toward dining out. Four focus groups with 17 individuals with food allergies were conducted to learn about their dining experiences. All sessions were audio-recorded, transcribed verbatim, and organized for extracting key concepts. Eight participants experienced allergic reactions after dining out at the restaurants, and many had unpleasant experiences when dining out. Participants perceived cross- contact, hidden ingredients, and miscommunication as potential causes of food allergic reactions. Participants identified lack of training, awareness, and knowledge about food allergy, and other operational restrictions such as lack of resources, as barriers to providing allergen-free food in restaurants. Buffet, ethnic, and specialty restaurants were seen as high-risk dining places due to potential risks of cross-contacts and hidden allergens in sauces. The participants took various precautions such as asking for clarifications of ingredients and seeking restaurants that are familiar to them. Consumers with food allergies experienced many difficulties in restaurants due to restaurant employees’ lack of knowledge and training regarding food allergy. -
No. 34 the Right to Adequate Food
UNITED NATIONS The Right to Adequate Food Human Rights Human Rights Fact Sheet No. 34 The Right to Adequate Food Fact Sheet No. 34 NOTE The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Secretariat of the United Nations or the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. Material contained in this publication may be freely quoted or reprinted, provided credit is given and a copy of the publication containing the reprinted material is sent to the Office of the United Nations High Commissioner for Human Rights, Palais des Nations, 8–14 avenue de la Paix, CH–1211 Geneva 10, Switzerland. ii CONTENTS Page Abbreviations . iv Introduction . 1 I. WHAT IS THE RIGHT TO FOOD? . 2 A. Key aspects of the right to food . 2 B. Common misconceptions about the right to food. 3 C. The link between the right to food and other human rights . 5 D. The right to food in international law. 7 II. HOW DOES THE RIGHT TO FOOD APPLY TO SPECIFIC GROUPS?. 9 A. The rural and urban poor . 10 B. Indigenous peoples. 12 C. Women . 14 D. Children. 16 III. WHAT ARE THE OBLIGATIONS ON STATES AND THE RESPONSIBILITIES OF OTHERS? . 17 A. Three types of obligations. 17 B. Progressive and immediate obligations . 19 C. Obligations with international dimensions . 22 D. The responsibilities of others. -
Food Microbiology - Radomir Lasztity
FOOD QUALITY AND STANDARDS – Vol. III - Food Microbiology - Radomir Lasztity FOOD MICROBIOLOGY Radomir Lasztity Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary Keywords: aerobic, anaerobic, antibiotic, ascus, ascomycetes, ascospora, bacteria, botulism, budding, coccus, colony, facultative aerobic, filament, filamentous fungi, film yeasts, food-borne diseses, food-borne pathogens, food microbiology, fungi imperfecti, HACCP, heterofermentative, homofermentative, hypha, industrial use of microorganisms (molds, yeasts, bacteria), lactic acid bacteria, mesophilic, methods in food microbiology, microaerobic, microorganism, molds, morphological characteristics, mycelium, pasteurization, preservation of foods, psychrophilic, single cell protein, spoilage of foods, spore, sterilization, thermophilic, true yeast, water activity, yeasts. Contents 1. Introduction 2. Microorganisms Important in Food 2.1. Molds 2.1.1. General 2.1.2. Molds Occurring in Foods 2.2. Yeasts 2.2.1. General 2.2.2. Classification,Important Genera of Yeasts and Their Industrial Use. 2.3. Bacteria 2.3.1. General 2.3.2. Classification. Bacteria Important in Food Microbiology. 2.3.3. Industrial Use of Bacteria. 2.3.4. Food-borne Pathogens 3. Microbiology of Spoilage and Preservation of Food 3.1. General 3.2. Spoilage of Foods. 3.3. Preservation of Foods 3.3.1. Reduction of Moisture Content 3.3.2. Preservation by Use of High Temperatures. 3.3.3.PresevationUNESCO at low temperatures – EOLSS 3.3.4. Preservation of Foods by Preservatives. 3.3.5. Other MethodsSAMPLE of Food Preservation CHAPTERS 4. Food-borne Diseases 4.1. General 4.2. Microorganisms Causing Food Infection and Food Poisoning. 4.2.1. Botulism 4.2.2. Staphylococcal Food Poisoning 4.2.3.