Food Protection Trends 2006-01: Vol 26 Iss 1

VOL. 26, NO. | : ~ ISSN: 1541-9576 PERIODICALS 6200 Aurora Avenue*Suite 200W Des Moines, lowa*USA*50322-2864

SCIENCE AND NEWS ewe iceceruren at B. S FOR FOOD PROTECTION AP ea ara.)

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[AFP FOUNDATION Advancing Food Safety Worldwide@

We live in a global economy and the way organizations to partner with the food is grown, processed, and handled can Association. Contact the Association office impact people around the world. From a if you are interested in this program. public health perspective, it often provides unique challenges to _ food _ safety Support from individuals is also crucial in professionals. Combine these issues with the growth of the Foundation Fund. the complexity of protecting the food sup- Contributions of any size make an impact ply from food security threats and the on the programs supported by the [AFP challenges seem overwhelming. However, Foundation. Programs currently supported with your support the Foundation can by the Foundation include the following: make an impact on these issues. Funds from the Foundation help to sponsor travel Student Travel Scholarships for deserving scientists from developing Ivan Parkin Lecture countries to our Annual Meeting, sponsor international workshops, and support the John H. Silliker Lecture future of food scientists through scholarships (Funded through a comtribution from Silliker, Inc.) for students or funding for students to Travel support for exceptional speakers at attend [AFP Annual Meetings. the Annual Meeting

The Foundation is currently funded Audiovisual Library through contributions from corporations Developing Scientist Competition and individuals. A large portion of the support is provided from the Sustaining Shipment of volumes of surplus /FP and Members of JIAFP. The Sustaining FPT journals to developing countries Membership program is a unique way for through FAO in Rome Donate Today!

International Association for Food Protection

6200 Aurora Avenue, Suite 200W Des Moines, LA 50322-2864, USA Phone: 800.369.6337 or 515.276.3344 Fax: 515.276.8655 rir it af attr programs In DuUFrSuIL OF OU E-mail: [email protected] j Safety Worldwide Web site: www.foodprotection.org A food International Protection, Association for

VOLUME 26, NO. |

ARTICLES

Evaluation of Hand Mixing of Ground Beef and Poultry Samples as an Alternative to Stomaching for the Detection of Salmonella Neelam Narang and William C. Cray, Jr. Virginia/West Virginia Dairy Practices Survey K. E. Matak, E. Hovingh, C. E. Smith, K. Waterman, C. R. Hackney, and S. 8. Sumner Understanding and Controlling Microbiological Contamination of Beverage Dispensers in University Foodservice Operations Chithra Lakshmanan and Donald W. Schaffner Thoughts on Today’s Food Safety...Complacency Leads to Failures Douglas Powell

Mi ASSOCIATION NEWS 8 Sustaining Members 10 Perspectives from North of the 49th 12 Commentary from the Executive Director 48 New Members

mM DEPARTMENTS 49 Updates 50 News 54 Industry Products 58 Coming Events 60 Career Services Section 61 Advertising Index

M EXTRAS 3 A Note from the FPT Scientific Editor 32 Perspectives on Avian Influenza Risk Management for Food Safety Professionals The publishers do not 36 Executive Board Teleconference Highlights nena clear einer 37 FPT Instructions for Authors Rt Aa 40 itt daca haaabiidbiiaai by implication, the factual 42 _IAFP 2006 — Call for Abstracts ener 46 IAFP Policy on Commercialism for Annual Meeting Presentations viii: sectecdns tien ectdinad 62 Journal of Food Protection Table of Contents they so warrant any views 65 Audiovisual Library Order Form offered by the authors of said 66 Booklet Order Form articles and descriptions. 67 Membership Application

2 FOOD PROTECTION TRENDS | JANUARY 2006 A NOTE FROM THE FPT SCIENTIFIC EDITOR... FDOMUND A. ZOTTOLA

have been editor of Food Protection Trends to treatments for removing microorganisms for for a little over 18 months. It has been a carcasses to personnel concerns about personal most interesting experience. This journal is cleanliness. Resulting in a broad range of topics designed to be the primary source of information that challenge the editor and the reviewers. for the members of the International Association The Editorial Board is made up of 50 dedi- for Food Protection. As such it provides up- cated members of the association that are willing to-date information for all the members of the to take the time to review manuscripts to assure Association. It is the intent of the FPT Journal that the quality of the publications meet [AFP Management Committee to provide this material and FPT standards. It takes time to review these to the members to assist them with their daily manuscripts as three members of the editorial activities. Included in the journal are: peer- board review each. A thorough reading and reviewed research manuscripts, scientific news, association news, proceedings of symposia, evaluation is required which takes time. I dev- industry products, career opportunities, updates, eloped some interesting numbers related to the new members and other items that should be time it takes for reviewers to return manuscripts. useful to the members. It ranged from 3 to 30 days, with several never As of the date of the writing of this note, returned. It is a challenge to the scientific editor there have been forty-three manuscripts submitted to keep these manuscripts moving to publication. for possible publication in FPT. Twenty-five have It gets done! been accepted for publication, seven are still in If you are interested in serving on the review and five are in the revision process. Three Editorial Board, please let me know. If you papers were withdrawn and three were rejected. have any ideas on changes for FPT to make The topics of the papers have varied from the use it better serve the members, please E-mail me of thermometers in the home for cooking of meats at [email protected].

JANUARY 2006 | FOOD PROTECTION TRENDS 3 International Association for PROTECTION Food Protection, SCIENCE AND NEW 6200 Aurora Avenue, Suite 200W | FROM THE INTERNATIONAL — FOR FOOD PROTECTION Des Moines, IA 50322-2864, USA Phone: 800.369.6337 * 515.276.3344 | Food Protection Trends (ISSN- 1541-9576) is published monthly begin- Fax: 515.276.8655 ning with the January number by the International Association for Food E-mail: [email protected] | Protection, 6200 Aurora Avenue, Suite 200W, Des Moines, lowa 50322- Web site: www.foodprotection.org 2864, USA. Each volume comprises 12 numbers. Printed by Heuss | Printing, Inc., 91 | N. Second Street, Ames, lowa 50010, USA. Periodical | Postage paid at Des Moines, lowa 50318 and additional entry offices. Manuscripts: Correspondence regarding manuscripts should be am OLE) TN Eee Na | addressed to Donna A. Bahun, Production Editor, International Associa- | tion for Food Protection. David W. Tharp, CAE: Executive Director | Copyright® 2005 by the International Association for Food Protection. E-mail: [email protected] | No part of the publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, including photocopy, record- Lisa K. Hovey, CAE: Managing Editor ing, or any information storage and retrieval system, except in limited E-mail: |[email protected] | quantitites for the non-commercial purposes of scientific or educational | advancement, without permission from the International Association for Donna A. Bahun: Production Editor Food Protection Editorial office. E-mail: [email protected] | News Releases, Updates, Coming Events and Cover Photos: | Correspondence for these materials should be sent to Donna A. Bahun, Pam J. Wanninger: Proofreader | Production Editor, International Association for Food Protection. “Instructions for Authors” may be obtained from our Web site INTERNATIONAL Ree at www.foodprotection.org or from Donna A. Bahun, Production Editor, | International Association for Food Protection. Bete Ta oe | Orders for Reprints: All orders should be sent to Food Protection Trends, International Association for Food Protection. Note: Single copies David W. Tharp, CAE: Executive Director | of reprints are not available from this address; address single copy reprint E-mail: [email protected] | requests to principal author. Reprint Permission: Questions regarding permission to reprint any Lisa K. Hovey, CAE: Assistant Director | portion of Food Protection Trends should be addressed to: Donna A. E-mail: [email protected] | Bahun, Production Editor, International Association for Food Protection. Business Matters: Correspondence regarding business matters should Donna A. Bahun: Design and Layout be addressed to Lisa K. Hovey, Managing Editor, International Associa- E-mail: [email protected] | tion for Food Protection. Farrah L. Benge: Accounting Assistant | Membership Dues: Membership in the Association is available to individuals. Dues include a !2-month subscription to Food Protection E-mail: [email protected] Trends at a rate of $100.00 US, $115.00 Canada/Mexico, and $130.00 Julie A. Cattanach: Membership Services | International. Dues including Food Protection Trends and the Journal of Food Protection are $185.00 US, $220.00 Canada/Mexico, and E-mail: [email protected] | $265.00 International. Student memberships are available with verifica- Tamara P. Ford: Communications Coordinator tion of student status. Student rates are $50.00 US, $65.00 Canada/ | Mexico, and $80.00 International for Food Protection Trends; $50.00 E-mail: [email protected] US, $70.00 Canada/Mexico, and $100.00 International for Journal of Donna Gronstal: Senior Accountant Food Protection; and $92.50 US, $127.50 Canada/Mexico, and $172.50 International for Food Protection Trends and Journal of Food E-mail: [email protected] Protection. All membership dues include shipping and handling. No Nancy Herselius, CMP: Association Services cancellations accepted. Correspondence regarding changes of address and dues must be sent to Julie A. Cattanach, Membership Services, E-mail: [email protected] | International Association for Food Protection. Karla K. Jordan: Order Processing Sustaining Membership: Three levels of sustaining membership are E-mail: [email protected] available to organizations. For more information, contact Julie A. Cattanach, Membership Services, International Association for Food Didi Sterling Loynachan: Administrative Assistant Protection. E-mail: [email protected] Subscription Rates: Food Protection Trends is available by subscription for $227.00 US, $242.00 Canada/Mexico, and $257.00 Pam J. Wanninger: Proofreader International. Single issues are available for $26.00 US and $35.00 all other countries. All rates include shipping and handling. No cancellations 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 Phone: 515.440.2810 30 days domestic, 90 days outside US. Fax: 515.440.2809 Postmaster: Send address changes to Food Protection Trends, 6200 Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, USA. E-mail: larson6é@mchsi.com Food Protection Trends is printed on paper that meets the requirements of ANSI/NISO 239.48-1992.

4 FOOD PROTECTION TRENDS | JANUARY 2006 Lem SUSTAINING MEMBERSHIP Membership in the International Association % ae aT put you in charge of your career. From quick a@tess to cutting- P technical and scientific information, becomie ek BIg link to the food safety industry and a clearinghouse of resources. Increase the knowledge and.ideas you can implement in your work environment.

Is your organization in Sustaining Membership Sustaining Membership provides organizations and corporations the opportunity to ally themselves with the International Association for Food Protection in pursuit Du rsu it of “ECS nci ng 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 through the IAFP Foundation that might

Food Safety Worldwide ne not otherwise be possible. ® a Organizations who lead the way in new technology and development join IAFP as Sustaining Members. Sustaining Members receive all the benefits of IAFP Membership, plus: As a Sustaini ng Member © Monthly listing of your organization in Food Protection Trends and Journal of Food Protection Discount on advertising Exhibit space discount at the Annual Meeting Organization name listed on the Association’s Web site of the International Link to your organization's Web site from the Association's Web site Alliance with the International Association for Food Protection Gold Sustaining Membership $5,000 Association for Food © Designation of three individuals from within the organization to receive Memberships with full benefits © $750 exhibit booth discount at the IAFP Annual Meeting e $2,000 dedicated to speaker support for educational sessions ‘ at the Annual Meeting Protection , your © Company profile printed annually in Food Protection Trends Silver Sustaining Membership $2,500 © Designation of two individuals from within the organization to r NiZ | n n h | t receive Memberships with full benefits O Sa at O Ca © Pp O © $500 exhibit booth discount at the IAFP Annual Meeting © $1,000 dedicated to speaker support for educational sessions at the Annual Meeting ensure the safety of the Sustaining Membership $750 © Designation of an individual from within the organization to receive a Membership with full benefits © $300 exhibit booth discount at the IAFP Annual Meeting world’s food supply.

Food Protection International Association for Protection, FUTURE O Food MEETINGS. ANNUAL PROTECTIQNY

EXECUTIVE BOARD PRESIDENT, Jeffrey M. Farber, Ph.D., Health Canada, Tunney’s Pasture, Banting Research Center, Postal Locator 2203G3, Ottawa, Ontario KIA OL2 Ae 2 oe QO 6 Canada; Phone: 613.957.0880; E-mail: [email protected]

PRESIDENT-ELECT, Frank Yiannas, M.P.H., Food Safety and Health, Walt AUGUST | 3 | 6 Disney World, P.O. Box 10000, Lake Buena Vista, FL 32830-1000, USA; Phone: 407.397.6060; E-mail: [email protected] stiapeleabiamcmnivenciin VICE PRESIDENT, Gary R. Acuff, Ph.D., Texas A & M University, 2471 Calgary, Alberta, Canada TAMU, College Station, TX 77843-2471, USA; Phone: 979.845.4402; E-mail: [email protected]

SECRETARY, J. Stan Bailey, Ph.D., USDA-ARS, P.O. Box 5677, Athens, GA 30604-5677, USA; Phone: 706.546.3356; E-mail: [email protected]

[AFP 2007 PAST PRESIDENT, Kathleen A. Glass, Ph.D., University of Wisconsin- Madison, Food Research Institute, 1925 Willow Drive, Madison, WI 53706- JULY 8-1 1187, USA; Phone: 608.263.6935; E-mail: [email protected] Di ‘ AFFILIATE COUNCIL CHAIRPERSON, Terry Peters, Canadian Food isney’s Contemporary Resort ; ; ns ; Inspection Agency, 400 — 4321 Still Creek Drive, Burnaby, British Columbia, Lake Buena Vista, Florida V5C 6S7 Canada; Phone: 604.666.1080; E-mail: [email protected]

EXECUTIVE DIRECTOR . David W. Tharp, CAE, 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322- [AF a 20 @) 3) 2864, USA; Phone: 515.276.3344; E-mail: [email protected]

SCIENTIFIC EDITOR AUG UST 3-6 Edmund A. Zottola, Ph.D., 2866 Vermilion Dr., Cook, MN 55723-8835, USA; Hyatt Regency Columbus Phone: 218.666.0272; E-mail: [email protected] Columbus, Ohio SCIENTIFIC NEWS EDITOR Doug Powell, Ph.D., University of Guelph, Guelph, Ontario NIG 2WI Canada; Phone: 519.821.1799; E-mail: [email protected]

“The mission of the Association is to provide food safety professionals | worldwide with a forum to exchange information on protecting 4 | the food supply.” Mentions pis Make A Better World

6 FOOD PROTECTION TRENDS | JANUARY 2006 FPT EDITORIAL BOARD

DIRAN AJAO (08) Minneapolis, MN JULIE A. ALBRECHT (06) Lincoln, NE HAROLD BENGSCH (06) Springfield, MO PHILIP BLAGOYEVICH (06) San Ramon, CA TOM G. BOUFFORD (07) CHRISTINE BRUHN (06) LLOYD B. BULLERMAN (08) Lincoln, NE DONNA M. CHRISTENSEN (06) Calgary, Alberta, CAN WARREN S. CLARK, JR. (07) Chicago, IL WILLIAM W. COLEMAN, II (08) Fargo, ND PETE COOK (08) CARL S. CUSTER (06) Washington, D.C. FRANCISCO DIEZ-GONZALEZ (08) St. Paul, MN JAMES S. DICKSON (07) DENISE R. EBLEN (06) Washington, D.C. JILL GEBLER (06) Yarram, Victoria, AU DAVID GOMBAS (06) Washington, D.C. ROBERT B. GRAVANI (07) Ithaca, NY JOHN HOLAH (06) Gloucestershire, U.K. SCOTT HOOD (07) Shoreview, MN CHARLES HURBURGH (07) Ames, IA ELIZABETH M. JOHNSON (06) Columbia, SC SUSAN KLEIN (07) Des Moines, IA DENISE LINDSAY (08) Wits, SOUTH AFRICA DOUG LORTON (06) Fulton, KY DOUGLAS L. MARSHALL (07) Mississippi State, MS LYNNE MCLANDSBOROUGH (08) Amherst, MA SUSAN K. MCKNIGHT (08) Northbrook, IL JOHN MIDDLETON (06) Manukau City, Auckland, N.Z. STEVEN C. MURPHY (08) Ithaca, NY CATHERINE NETTLES CUTTER (07) University Park, PA DEBBY L. NEWSLOW (06) Orlando, FL OMAR OYARZABAL (08) Auburn, AL FRED PARRISH (07) Ames, IA RUTH L. PETRAN (07) Mendota Heights, MN DAVID H. PEPER (06) Sioux City, IA MICHAEL M. PULLEN (07) White Bear Lake, MN KELLY A. REYNOLDS (08) Tucson, AZ LAWRENCE A. ROTH (06) Edmonton, Alberta, CAN ROBERT L. SANDERS (07) Pensacola, FL KYLE SASAHARA (07) Long Island City, NY RONALD H. SCHMIDT (08) Gainesville, FL JOE SEBRANEK (06) Ames, IA O. PETER SNYDER (07) St. Paul, MN JOHN N. SOFOS (08) Ft. Collins, CO KATHERINE SWANSON (07) Mendota Heights, MN LEO TIMMS (06) Ames, IA

JANUARY 2006 | FOOD PROTECTION TRENDS 7 MEMBERS

ustaining Membership provides organizations the opportunity to ally themselves with [AFP in pursuit of Advancing S 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. GOLD

bioMérieux, Inc. Hazelwood, MO; 800.638.4835

The Cable Company The Coca-Cola Company Atlanta, GA; 404.676.2177 DuPont Quali au PONT Wilmington, DE: 302.695.5300

EC@LAB = Ecolab, Inc. St. Paul, MN; 800.392.3392

Kraft Foods North America Glenview, IL; 847.646.3678

6’ Marriott International ANAatTOtt. Washington, D.C; 301.380.2289

Quality Flow Inc. Northbrook, IL; 847.291.7674

AM, BD Diagnostics Roche Applied Science Ww BD Sparks, MD; 410.316.4467 Indianapolis, IN; 317.521.7569

F & H Food Equipment Co. Silliker Inc. Springfield, MO; 417.881.6114 Homewood, IL; 708.957.7878

MATRIX MicroScience, Inc. Warnex Diagnostics Inc. Golden, CO; 303.277.9613 Laval, Quebec, Canada; 450.663.6724

Orkin Commercial Services Weber Scientific Atlanta, GA; 404.888.224 | Hamilton, NJ; 609.584.7677 COMMERCIAL SERVICES

8 FOOD PROTECTION TRENDS | JANUARY 2006 MEMBERS SUSTAINING

3-A Sanitary Standards, Inc., Food Lion, LLC, Salisbury, NC; Nelson-Jameson, Inc., Marshfield, WI; McLean, VA; 703.790.0295 704.633.8250 715.387.1151 3M Microbiology Products, Food Processors Institute, Neogen Corporation, Lansing, MI; St. Paul, MN; 612.733.9558 Washington, D.C.; 800.355.0983 517.372.9200 ABC Research Corporation, Food Products Association, Nestlé USA, Inc., Dublin, OH; Gainesville, FL; 352.372.0436 Washington, D.C.; 202.639.5985 614.526.5300 Aerotech P & K Laboratories, Food Safety Net Services, Ltd., Phoenix, AZ; 800.651.4802 NSF International, Ann Arbor, Ml; San Antonio, TX; 210.384.3424 734.769.8010 ASI Food Safety Consultants, Inc., St. Louis, MO; 800.477.0778 FoodHandler, Inc., Westbury, NY; Oxoid, Inc., Nepean, Ontario, Canada; 800.338.4433 800.267.6391 BioControl Systems, Inc., Bellevue, WA; 425.603.1123 Foss North America, Inc., Eden Penn State University, University Prairie, MN; 952.974.9892 Biolog, Inc., Hayward, CA; 510.785. Park, PA; 814.865.7535 HiMedia Laboratories Pvt. Limited, 2564 Polar Tech Industries, Genoa, IL.; Mumbai, Maharashtra, India; 91.22. Bio-Rad Laboratories, Hercules, 815.784.9000 2500.3747 CA; 510.741.5653 The Procter & Gamble Co., Hygiena LLC, Camarillo, CA; 805. Biotrace International BioProducts, Cincinnati, OH; 513.983.8349 Inc., Bothell, WA; 425.398.7993 388.8007 Q Laboratories, Inc., Cincinnati, OH; IBA, Inc., Millbury, MA; 508.865.691 | Birds Eye Foods, Inc., Green 513.471.1300 Bay, WI; 920.435.5301 Institute for Environmental Health, REMEL, Inc., Lenexa, KS; 800.255.6730 Burger King Corp., Miami, FL; Lake Forest Park, WA; 206.522.5432 305.378.3410 Ross Products, Columbus, OH; International Dairy Foods 614.624.7040 Charm Sciences, Inc., Lawrence, MA; Association, Washington, D.C.; 978.687.9200 202.737.4332 rtech”™ laboratories, St. Paul, MN; 800.328.9687 ConAgra Foods, Omaha, NE; International Fresh-cut Produce Seiberling Associates, Inc., Dublin, 402.595.6983 Association, Alexandria, VA; OH; 614.764.2817 DARDEN Restaurants, Inc., 703.299.6282 Orlando, FL; 407.245.5330 The Steritech Group, Inc., lowa State University Food San Diego, CA; 858.535.2040 Decagon Devices, Inc., Pullman, Microbiology Group, Ames, IA; WA; 509.332.2756 515.294.4733 Strategic Diagnostics Inc., Newark, DE; 302.456.6789 Deibel Laboratories, Inc., JohnsonDiversey, Sharonville, OH; Lincolnwood, IL; 847.329.9900 513.956.4889 Texas Agricultural Experiment Diversified Laboratory Testing, Station, College Station, TX; Kellogg Company, Battle Creek, MI; LLC, Mounds View, MN; 763.785.0484 979.862.4384 269.961.6235 DonLevy Laboratories, Crown Point, United Fresh Fruit & Vegetable IN; 219.226.0001 Maxxam Analytics Inc., Mississauga, Ontario, Canada; 905.817.5700 Association, Washington, D.C.; DSM Food Specialties USA, Inc. 202.303.3400 Eagleville, PA; 610.650.8480 Michelson Laboratories, Inc., VWR International, West Chester, Commerce, CA; 562.928.0553 Dynal Biotech, Inc., Brown Deer, PA; 610.429.2876 WI; 800.638.9416 Micro-Smedt, Herentals, Belgium; Walt Disney World Company, Elena’s, Auburn, Hills, Ml; 32.14230021 Lake Buena Vista, FL; 407.397.6060 248.373.1100 MVTL Laboratories, Inc., West Agro, Inc., Kansas City, MO; EMD Chemicals Inc., Gibbstown, New Ulm, MN; 800.782.3557 NJ; 856.423.6300 816.891.1558 ESC/Entegris, South Beloit, IL; Nasco International, Inc., WestFarm Foods, Seattle, WA; 815.389.2291 Fort Atkinson, WI; 920.568.5536 206.286.6772 Fisher Scientific, Pittsburgh, PA; The National Food Laboratory, Zep Manufacturing Company, 412.490.4488 Inc., Dublin, CA; 925.828.1440 Atlanta, GA; 404.352.1680

JANUARY 2006 | FOOD PROTECTION TRENDS 9 Tere TT Ts FROM NORTH OF THE 49TH

AFP is in the action and news and begins on page 32. With all the again! Hello everyone! | hope new developments in this area of you are enjoying the early late, we felt that it was very winter season! | just wanted to let important to get something out you know that your President and to our members in a timely manner Executive Board, as well as the [AFP in this subject area that could staff have been busy as beavers (all supplement the material that has American ones!) this past month. | been developed by industry and told you last month about our government. We will be doing more co-sponsorship of the ICMSF of these types of things in the future, meeting that was held in Washington i.e., keeping our members abreast at the beginning of November. The of the latest “hot topics”. We feel meeting was excellent and attract- that this is “value-added” for our ed a diverse audience of over 125 membership and, as well, positions people. IAFP was mentioned numer- By JEFFREY FARBER IAFP as the true leader in food ous times and we had very good PRESIDENT safety. support from IAFP Members, We are also continuing the including Past Presidents such as “| hope that momentum we had with our Bob Brackett, Anna Lammerding, successful one-day meeting in Prague Mike Doyle, Paul Hall, Jim Dickson you all had andare planning another symposium and Jenny Scott. The subject matter a great holiday next year, somewhere in Europe. | in the field of public health goals can would love to hear from you in sometimes be complicated and dry, season” terms of what topics you may like to but ICMSF and other presenters hear in a specific one or one-and-a- really made an effort to make the half day symposium and which venue material understandable and inter- in Europe you think may be a good one! esting. It will be more and more Many of you know how import- importantas we move into the future ant our Affiliates are to IAFP. | had to make the link between tools like the great fortune of being able to performance and food safety visit and give two talks at the objectives, and public health goals. Wisconsin Association for Food Assessing the performance of what Protection (WAFP), an association governments around the world do leading to decreased illness. that has been around since 1943! | will be key. It is not enough now, Extended abstracts of all the talks really enjoyed meeting with every- and certainly will not be in the future, given in Washington will be published one and hearing some interesting to just state you have put a public in one of our IAFP Journals. In talks. Special thanks to the whole health policy into place without using addition, copies of the talks will be WAFP executive board and espec- indicators to observe how effective posted on both the IAFP and ICMSF ially Randy Daggs, who really took that policy really is. For example, Web sites. good care of me and had to pitch in has it led to a change in consumer Another great “action” that we to help with many miscellaneous behavior which has led to a decrease have taken is the writing of a issues, as some members had to in foodborne illness, or has it led to document entitled, “Perspectives on miss the meeting for one reason or changes in the way food is processed Avian Influenza Risk Management another. We are hoping to have a or handled at the foodservice or for Food Safety Professionals”. For number of new international affiliates processing levels, so that consumer those of you who have not seen this up and running in the next few exposure to contaminated foods is as of yet, it is an excellent document years. Stay tuned for the exciting decreased, thus again potentially which is available on our Web site news!

10 FOOD PROTECTION TRENDS | JANUARY 2006 On the membership front, we | would like to take this opport- As always, | can be reached by also have good news as we are now unity to wish [AFP Members and E-mail at [email protected] consistently running above the 3,000 staff, as well as their families and would love to hear from you! mark. We would like to bump friends, the very best for a happy Have a great month. this up even higher, and are looking and healthy New Year. The world today is so much more hectic and for creative ways to grow our Quote of the month: pressure-filled. We all need to membership base. One idea that has For last year’s words belong to take a break and spend quality time been discussed is having every with families, friends, neighbors, etc.! last year’s language. member who brings in a new | hope that you all had a great holi- And next year’s words await member get a discount on his or her day season and have come back another voice. fees for the year. Again, we would refreshed and energized for the New And to make an end is to make love to hear from you on this and Year. | know that it is going to be a a beginning. any other ideas you may have. great one for |AFP! T. S. Eliot

Student Travel Scholarship Program

More on the Web

USDA/Food Safety and Inspection Order Your Service: www.fsis.usda.gov Booklets Today Thermy’ Web page: www.fsis.usda.gov/ Procedures to Investigate thermy/ Waterborne Illness Procedures to Investigate Fight Bac!®: www.fightbac.org Foodborne Illness Pocket Guide to Dairy Sanitation Gateway to Government Food Safety Before Disaster Strikes... A Info: www.foodsafety.gov Guide to Food Safety in the Home FDA/Center for Food Safety and Applied Food Safety at Temporary Events Nutrition: www.cfsan.fda.gov or visit our Web site at www.foodprotection.org Centers for Disease Control and Prevention: www.cdc.gov./foodsafety

JANUARY 2006 | FOOD PROTECTION TRENDS 19 Food Protection Trends, Vol. 26, No. |, Pages 20-26 International Association for Copyright® 2005, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, 1A 50322-2864

Virginia/West Virginia Dairy Practices Survey

K. E. MATAK,'* E. HOVINGH,? C. E. SMITH,? K. WATERMAN,’ C. R. HACKNEY, ' and S. S. SUMNER‘ 'West Virginia University, Human Nutrition and Foods Program, Morgantown, WV 26506, USA; *The Pennsylvania State University, Department of Veterinary Science, University Park, PA 16802, USA; *West Virginia State University, Department of Political Science, Institute, WV 25112, USA; and ‘Virginia Tech, Department of Food Science and Technology, Blacksburg, VA 24061, USA

INTRODUCTION SUMMARY Agriculture producers play a primary A survey of dairy farmers in Virginia and West Virginia evaluated role in the food safety chain, yet typically standard dairy farm practices to determine what producers perceive they have little training and assistance in to be important economic and production issues. The survey covered implementing food safety programs. At tention to agricultural and retail food han milk quality and safety,and farm security. Most dairies reported somatic dling practices can reduce foodborne ill- cell counts below 500,000 SCC/ml, which is well within the legal limit. ness and outbreaks of food poisoning. However, respondents did not support decreasing the legal limit to In 2001, the USDA’s Integrated Re 400,000 SCC/ml. Most producers (59%) checked milk for abnormalities search, Education, and Extension Com before milking and 49% treated more than half of detected clinical petitive Grants Program and Food Safety Initiative awarded a grant to Virginia Tech mastitis cases with antibiotic therapy. Antibiotic residue testing was to analyze on-farm dairy practices and to conducted on all cows prior to addition to the bulk tank by 44% of ascertain producers’ attitudes toward milk the respondents, whereas 29% reported that they never check. quality, quantity, and safety. The research Antibiotic-treated cull animals were most often handled responsibly objective was to obtain information use prior to selling, and the majority of respondents (52%) would not ful for development of programs that will change their cull animal practices if a financial penalty was established improve efficiency and profitability of specific production practices. Processors, for animals condemned at slaughter. Farm security protocols designed regulators, and co-operative liaisons to minimize the possibility of bioterrorism were rarely in place. Most would benefit from this information. Ulti- survey respondents (54%) were not willing to adopt a voluntary third- mately, programs developed based on party quality assurance program comprised of written disease survey information will promote higher treatment protocols, training for all workers, treatment records, and income for Virginia and West Virginia dairy producers. on-farm bulk tank antibiotic residue testing. This research project responds to a number of needs. International trade regu lations, increased consumer demand for high-quality fresh foods, the emergence of new pathogens, and resistance to anti microbials have increased concerns about safety and quality assurance at the farm level. Globalization of the world’s food supply and the emergence of resistant foodborne pathogens give risk managers the responsibility of providing safe high- A peer-reviewed article quality foods without increasing produc tion costs or imposing more restrictions *Author for correspondence: Phone: 304.293.2631 ext 4401; Fax: 304.293.2232 E-mail: [email protected]

20 FOOD PROTECTION TRENDS | JANUARY 2006 on international trade. This must be ad- The Food and Drug Administration feel about these shifts in practices, and dressed at each phase of the production (FDA) and United States Department of what type of on-farm programs are cycle. The food service industry is a com- Agriculture (USDA) also have developed already in place to meet these new mon location of isolated incidents of on-farm guidelines in the form of Good ‘standards’? We designed this study to foodborne illness, but outbreaks result- Agriculture Practices (GAPs) and Good answer these questions ing from problems at the food processing Management Practice (GMPs) to assist level tend to be more widespread and farmers with on-farm quality assurance MATERIALS AND METHODS involve more cases. programs (2). The focus of these programs Frequently, safety and quality pro- is to provide information on agricultural The Dairy Foods Research Group blems occurring in food animal commodi- waste and water management, proper and the College of Veterinary Medicine at ties can be minimized at the farm level pesticide and chemical use, and sanita Virginia Tech and the Department of For example, improved on-farm waste tion. Political Science at West Virginia State management would keep animals cleaner Since its introduction at the 1971 University collaborated to develop the and less likely to carry Escherichia coli National Conference on Food Protection, survey instrument. Questions addressed O157:H7 into processing facilities. Con- Hazard Analysis Critical Control Point demographics, mastitis and antibiotic cerns over antibiotic residues in meat and (HACCP) has become one of the usage protocols, handling of cull and milk have also raised public questions. most successful programs internationally replacement animals, farm safety pro Good record keeping and identification because of its simple concepts, which cedures, and security measures of antibiotic-treated animals would help build upon pre-existing programs. This The survey was administered to the keep them and their milk out of the food process management system is designed 949 Grade ‘A’ Milk Producers registered supply during the suggested withholding to identify hazard origins in the food in the states of Virginia and West Virginia periods. production cycle. It outlines measures The US Postal Service returned six Retail operators face their own intended to prevent problems before they surveys; 344 dairy producers completed unique challenges with regard to food occur and to apply corrective action as and returned the survey instrument. The safety. Increasingly, consumers are de soon as deviations are detected (6). survey instrument consisted of 45 closed manding the freshest food from retailers, In 1996, President Clinton announced ended questions. To maximize the who, in turn are dealing only with pro a Food Safety Initiative that mandated number of respi mndents, a notice was sent cessors and primary producers who can implementation of HACCP programs for out prior to the survey to inform the re prove that they have safety and quality the meat and poultry industry (6, 8). cipients that Virginia Tech food scientists measures in place. The trend towards HACCP was originally developed to con were conducting the survey and that the minimally processed and “fresh” foods has trol or minimize hazards in processing producers’ responses would contribute to given retailers an added incentive to sup- plants and manufacturing environments, the economic, quality and safety interests ply only the safest products. but recently the principles have extended of dairy farmers. The cover letter sent with Food safety issues occurring at the to include the farm-to-table continuum the survey reiterated these points and farm level are not the only problem fac- The first step in establishing a HACCP plan promised anonymity to the respondents ing producers. The term “emerging patho- is to make a list of potential hazards. Pro gens” can be used to describe a microor- Response rate was targeted to be between ganism when it is first linked to a human ducers need to realize that if any type of 20 and 60%; this survey had a response disease. For example, Mycobacterium contamination (e.g., illegal drug residues) rate of 36.2 > \geregate data from the avium subspecies Pparatuberculosis, the becomes apparent during slaughter in a #5 survey questions were used to create causative agent for the cattle illness called meat processing plant, incoming materi 75 variables that described the demo Johne’s Disease, has been linked to als, such as beef cattle or cull dairy cows, graphic characteristics of the dairy opera Crohn's Disease in humans (7). The term would be the most likely source to inves- tions and the variation in dairy practices “emerging pathogens” could also be used tigate (7, 10). Producers who provide writ when sickness from a known pathogen ten information on the background of cull RESULTS AND DISCUSSION suddenly becomes more severe Or more cows increase their stock’s marketability frequent (such as the norovirus outbreaks because the packer will be able to ensure Demographics on cruise ships), or when a known patho the safety of the end product for sale to gen becomes prevalent again after a long domestic and foreign markets (70). Sev The majority of those who completed absence, such as Vibrio cholera in raw eral countries have developed identifica the survey were the Owner/managers seafood (5). tion systems that track animals from farm (64%) of the lactating herd. Thirty per In 1924, with collaboration between to slaughter, which provides export cus cent were the owners exclusively, and 6 processors and regulators, the Public tomers with documentation that assures were the herd managers. Most dairies Health Service devised a series of volun- product safety (70). (67%) had been in business for more than tary recommendations called the Standard New HACCP-based quality and safety 16 years and 26% had been operating Vilk Ordinance in an attempt to limit the programs are being developed to address for 10 years or less. Sixty-five percent of outbreak of milk borne diseases (3). This the increased demand for dairy farmers the farming operations relied solely on milk safety model has been updated to to produce raw milk that is of the highest dairy and associated cropping business incorporate new technologies and is now quality. The PMO sets the guidelines that for income. called the Grade “A” Pasteurized Milk satisfy the safety requirements of the regu- Over the next 5 years, 59% of re Ordinance (PMO). It encompasses all lators, but will these guidelines be enough spondents intend to maintain their herd aspects of the dairy industry, including to meet the quality standards set by con size and 24% intend to increase their herd animal health, on-farm and processing sumers and processors? Do farmers feel On the down side, 5% plan to decrease facilities, good management practices and that milk quantity is more important than herd size and 12% plan to quit the busi safe handling procedures (3). quality? How do farmers and processors ness. Almost all of the milk produced in

JANUARY 2006 | FOOD PROTECTION TRENDS) 21 TABLE |. Somatic Cell Counts (SCC/ml of milk)

< 150,000 | 50,000—250,000 250,000—500,000 > 500,000

July—-Sept 2003 7% 36% 49% 8% April-jun 2003 7% 39% 47% 7% Jan—Mar 2003 5% 27% 57% 11% Oct—Dec 2002 5% 31% 55% 9%

TABLE 2. Percentage of producers using various practices for antibiotic treatment

Practice Percentage

Use separate vacuum line to milk treated cows 2I

Check milk from all treated cows 44

Dilute milk from treated cows with bulk tank milk 13

Do NOT check bulk tank for residues 56 Written protocol for accidental milking of treated animal into bulk tank 12 Keep reference sample from each tank in case of processor questions 8

Decision to treat is influenced by withholding requirements 40

Check milk before withdrawal period ends 31 Keep residue test results for | month 22

2003 (97%) was sold to processors. Only new traits and characteristics that make same vacuum line as that used for un- 2% of those responding processed theit them more resistant to antibiotic treatment treated cows. Forty-four percent of those own milk. Total weight of milk shipped (5). Antibiotic resistance to several classes polled tested milk from all antibiotic- in 2002 ranged from 225 to 3,800,000 of antimicrobials has been documented treated cows for residues before adding hundredweight (CWT) and averaged in Staphylococcus aureus strains, which it to the bulk tank; twenty-nine percent 23,8066, with a standard deviation of 41,605 makes S. aureus-caused mastitis difficult never checked and 27% checked milk CWT. to treat (9). from selected treated cows. Producers In 2002, the average herd (dry and Somatic cell counts were reported by typically (87%) do not dilute milk from lactating cows) had 109 cows, with a survey respondents for the last quarter treated cows with milk from the bulk tank range of 12 to 800 head. The predominant of 2002 through the third quarter of before it is tested for antibiotic residues. breed was Holstein (94%), followed by 2003 and are presented in Table 1. The Most producers (56%) never test the bulk Jersey (4%) and Guernsey (1%). Almost all legal limit is 750,000 SCC/ml of milk (3). tank for antibiotic residues, although 41% of the producers who responded to the Counts higher than 200,000 to 300,000 of those polled say they do under some survey (98%) uniquely identified their SCC/ml are considered to be above the circumstances. Only 2% test the bulk tank herd animals. A variety of animal identifi- level expected in a healthy herd. Premi- for residues before each pickup, and 1% cation practices are used, and some dairies ums are often paid for milk with counts after each milking. Eighty-eight percent use more than one method. Dairies most less than 200,000 SCC/ml (4); however, of producers surveyed have no written commonly identified cows with ear tags when survey respondents were asked if protocol to follow if an antibiotic-treated (80%). Visual recognition (37%) and neck they thought it was a good idea to re- cow is accidentally milked into the bulk chains (29%) were also common meth- duce the legal SCC limit to 400,000 SCC tank, and very few producers (8%) keep ods. ml, 70% said “no”. More than half of those a sample from each bulk tank shipment responding (59%) examine (forestrip) to use as a reference in case the process Mastitis and antibiotics each cow’s milk for abnormalities before ing plant detects residue or other pro- attaching the milking unit. blems. More than half of producers sur- Microbial resistance to antibiotics is Several survey questions addressed veyed (53%) said that withholding require- an increasing source of concern for pro- antibiotic treatment and testing practices ments (such as the requirement that milk ducers. Resistance occurs when pathogens (Table 2). Respondents typically (79%) from treated animals be withheld from the exposed to sub-lethal stresses develop milk antibiotic-treated cows using the bulk tank) do not influence their deci-

22 FOOD PROTECTION TRENDS | JANUARY 2006 FIGURE I. How do you decide which antibiotic test kit to use? Those who checked milk from selected medicated cows were asked what influenced their decision to choose particular animals (Fig. 2). Most often, animals that were treated with specific products (33%) or those treated by extra label drug use — use of a drug in a man ner for wich it was not approved (30%) were preferred for selective milk exams, Cheapest and only 18% of those who checked milk 4% Match processor from selected cows choose the severely 44% ill ones to test. It is interesting to note that veterinarians seldom selected the cows chosen for antibiotic residue test- Vet ing (13%). recommendation Producers followed quite a wide range of procedures in treating clinical 21% mastitis cases with antibiotics. The larg est portion of the producers (35%) treat Match regulatory less than one-fourth cf detected mastitis agency cases, while some producers (38%) treat 14% between 26 and 75% of mastitis cases, only 27% of the dairies treat between 76 and 100% of the infected cows (Fig. 3). Nearly all producers surveyed (92%) allow only the herd manager or other designated employee to administer antibiotics. Six percent of those designated employees FIGURE 2. Selection methods for testing milk from antibiotic treated cows have never been trained to calculate dose and give antibiotics; most are trained by the herd manager (68%) or by a veteri narian (23%). Table 3 describes popular methods producers use for identification of medi Other method cated lactating and dry cows. When cows Severely ill cows 6% are being treated with antibiotics, most 18% producers use leg bands to identify them. Veterinarian Crayons or paint and chalk or white board 13% are also commonly used to identify these animals. Computer records, parlor milk meters and neck bell chains are seldom used for identification of medicated ani mals. Lactating cows that are being treated with antibiotics are infrequently main- tained separately from the milking herd (only 13% of producers responding do Extra label drug this). However, dry cows that are being Specific products 30% treated are often separated from the rest of 33% the herd (72%) Cull and replacement cows

USDA’s Animal and Plant Health Inspection Service has launched the Na tional Animal Identification System (NAIS) that is designed to identify and track ani mals as they come into contact with ani sion to treat mastitis with antibiotics. is used by the processor (Fig. 1). Some mals other than herd mates from their pre Seven percent use antibiotics that have producers used kits recommended by mises of origin. In the event of a disease no withholding requirement. However, their veterinarian (21%), and some concern, this voluntary program offers a 31% of those surveyed have tested the matched those used by the regulatory consistent, nationwide means of animal milk from treated cows before the end of agency (14%). It is interesting to note that identification that will provide rapid trac the antibiotic withdrawal period, so that only 4% of respondents use the cheapest ing of a sick animal or a group of animals milk that tests negative could be added testing kit available. Results of residue tests back to the premises that is the most likely to the bulk tank. are seldom kept for one month — only source of infection. This system facilitates Most often, respondents (44%) tried 22% of those surveyed follow this record the traceability of potentially exposed to match the antibiotic residue test kit that keeping practice. animals that were moved from the herd

JANUARY 2006 FOOD PROTECTION TRENDS 23 TABLE 3. Methods for identification of antibiotic treated, lactating and dry cows

Method Percent of respondents using the method

Lactating cows Dry cows

Computer records 9 14 Parlor milk meter 4 3 Neck bell chains 2 2 Crayons or paint 50 35

Chalk or whiteboard 4| 17 Leg bands 72 46 Maintain separately from the rest of the herd 13 72

TABLE 4, Farm security, safety and quality control practices

Practice Percentage answering “yes”

Locked gates for access control 4 Video surveillance system in place 2

Restricted access to antibiotic storage areas 14

Antibiotic foot baths/foot sprays 43

Separate storage areas for dry/lactating cow products 87 Automated temperature recorder on bulk tank 83 Supplier documentation for feed supplies 31

Keep delivery records of feed supply purchases 17

Depend on supplier reputation for supply compliance with restrictions 85

Producer tests for banned meat and bone meal 2 Lab analysis for drinking water quality 83

Written disease treatment protocols 27 Written vaccination protocol 37 Would adopt a volunteer QA program 46

or farm, such as cull dairy cows when asked what they would do if a financial mastitis were cited as a distant third choice they go to a livestock market or slaughter penalty were established for animals (6%) in ensuring quality replacement facility (72). condemned at slaughter, more than half animals. Only 4% of those surveyed use Several survey questions focused on of respondents (52%) said they would not no method at all to ensure the health of cull animals and antibiotics. The largest change their testing protocol for cull ani- replacement animals. portion of survey respondents (58%) iden mals. Of those producers that purchase tified livestock markets for disposal of Figure 4 illustrates the practices com- replacement animals, many used more ambulatory cull animals. Thirty-five per monly available to producers in order to than one means of assuring the health of cent use cull cow buyers and only 7% make certain they purchase replacement the animals. When asked their second send the animals directly to the slaughter animals that will produce safe quality milk. choice for checking animals prior to pro- house. For the most part, cull animals are The majority (67%) of respondents do not curing, cow checks for mastitis (28%) and not tested for antibiotic residue, but 82% buy replacement animals. However, 16% milk testing for antibiotic residue (28%) of respondents wait the appropriate with- do, relying primarily on the seller’s repu- were cited, followed by examination of holding period before selling animals that tation to ensure that they purchase qual- records documenting the cows’ history have been treated with antibiotics. When ity replacement animals. Cow checks for (19%).

24 FOOD PROTECTION TRENDS | JANUARY 2006 FIGURE 3. Mastitis cases treated with antibiotics cow products, and 83% use an automated recording device for continuous monitoring of bulk tank temperature Sixty-nine percent of producers do not use documentation from suppliers to ensure that purchased feed supplies are in compliance with meat and bone meal restrictions, and 83% keep no delivery records of purchases to make sure that purchased feed supplies are in compliance. The majority (85%) of those sur- Response veyed rely on supplier reputation to make sure feed supplies are in compliance with these restrictions. Only 2% test for banned bone and meat themselves (71) Most producers (47%) have the : bacterial quality of the drinking water for lactating cows checked by laboratory 25% or less 26-50% 51-75% over 75% analysis once a year, 20% have it tested Cases treated every 3 years, and 16% of those surveyed have the water checked more than once a year. However, 17% of those surveyed never have the drinking water checked The majority of those surveyed (73%) have no standard written treatment protocols in place for commonly occurring disease conditions, 20% have written pro- FIGURE 4. Practices followed to ensure quality milk from replacement animals tocols for some illnesses, and 7% have written treatment plans for all common disease); most (63%) have no standard written vaccination protocol/program Producers were asked if they would be Seller reputation willing to adopt a voluntary third-party [ 16% certified quality assurance program that | required written treatment protocols, train Check cows ing for all workers, treatment records, and 6% on-farm bulk tank antibiotic residue test ing. The majority (54%) of respondents Test milk indicated that they would not participate 3% in such a program. A strong majority (70%) | Quarantine ot respondents opposed lowering the legal SCC limit from 700,000 to 400,000 1% SCC/ml. The data show that producers Cows' past attitudes about lowering the SCC limits Don't buy 3% have some influence on whether to par 67% \ ticipate in third-party audited safety sys | No check tems. Those who opposed lowering the 4% SCC limits are more apt to be uninter ested in participation in audited safety systems. Of the 46% who said they would be willing to adopt a QA program, most (29%) were willing only if it resulted in a net return of at least 10 cents/CWT and only if there was minimal cost involved fewer (2%) had a video surveillance sys- Farm safety and security with the program’s implementation. tem in place at their dairy. The largest Certain contre | measures are Cncour- portion of those surveyed (86%) do not aged at the farm level to improve secu- restrict access to antibiotic storage areas CONCLUSION rity, increase quality and ensure safety of by lock and key or other methods. Most the milk supply. These measures were producers (57%) do not use antibiotic The information gained by this sur posed in question form in the survey (incomycin, streptomycin) footbaths or vey is intended to help dairy farmers as Results are presented in Table 4. Very few in-parlor foot spraying. Eighty-seven per- sess the overall efficiency of their dairy survey respondents (4%) contr¢ 1 access cent of survey respondents maintain sepa- operation, to assist them in determining to their farm with locked gates and even rate storage areas for lactating and dry the profitability of the dairy, and to

JANUARY 2006 | FOOD PROTECTION TRENDS 25 design programs to protect the safety and REFERENCES a microbial etiology? Recommen- wholesomeness of milk. Programs that are I. Gullor, j-S: 1997. HACER? Is it dations for a research agenda. developed based on data from this sur- coming to the dairy? J. Dairy Sci. Report of a meeting held at vey may be used to promote better rela 80:3449-3452. National Institute for Health, tionships between dairy producers and Current good manufacturing prac- Washington, D.C. December 14, processors and may lead to development tice in manufacturing, packing, or 1998. http://www.niaid.nih.gov/ of a marketing program that will promote holding human food. April |, 2004. dmid/meetings/crohns.htm. Virginia and West Virginia dairy products Volume 2. 21 CFRI10.US Depart- (Accessed on January 15, 2005). to retail consumers. ment of Health & Human Services. Pathogen Reduction: Hazard analy- Survey results will be utilized in the Food and Drug Administration. US sis and critical control point development of integrated HACCP-based Government Printing Office. (HACCP) systems; Final Rule. methodologies for the production arena . Grade “A” Pasteurized Milk Ordi- July 25, 1996. Fed. Reg. 61 (144): and incorporation of these plans to create nance. 2003. US Department of 38806. US Govt. Printing Office, a functioning quality and safety system. Health & Human Services, Public Washington, D.C. There is particular need for control point Health Service. Food and Drug . Staphylococcus aureus: Treatment, identification and methodology in the Administration. http://www.cfsan. control and cure. 2002. Clinical fda.gov/~ear/pmo03toc.html. (Ac- areas of antibiotic residue testing and farm Pharmacology VM8784. http:// cessed on August 15, 2005). security. kineticlass.vetmed.vt.edu/vm8784/ . Guidelines for raw milk quality tests. Papers_2002/LargeAnimal| 2002. April, 2003. Dairy Practices Coun- htm. (Accessed on March |, 2005). ACKNOWLEDGMENTS cil. Guideline #21, p. 8. . Stefan, G. 1997. Food safety issues . IFT. 2002. IFT Expert Report: affecting the dairy beef industry. This work was funded by USDA Emerging microbiological food J. Dairy Sci. 80:3458-3462. CSREES # 2001-51110-113653. safety issues: implications for con- . Substances prohibited from use in The Virginia Tech Dairy Foods Re trol in the 2Ist century. Institute search Group identifies and directs dairy of Food Technologists, Chicago, IL. animal food or feed; animal pro- product research and outreach of impor . National Advisory Committee on teins prohibited in ruminant feed; tance to the dairy industry within Virginia Microbiological Criteria for Foods. final rule. Federal Register. 2] CFR and the US Research includes projects in 1997. Hazard analysis and critical Part 589. Department of Health and dairy food safety, quality, processing, control point principles and appli- Human Services. Food and Drug packaging and food product develop cation guidelines. J. Food Prot. Administration. June 5, 1997. ment. For more information, call the 61:762-775. . The National Animal Identificat- Department of Food Science and Tech National Institute for Allergy ion System (NAIS). 2004. http:// nology at 540.231.6806 or access our Web and Infectious Disease (NIAID). animalid.aphis.usda.gov/nais. site at http://www. fst.vt.edu/. 1998. Crohn’s disease—ls there (Accessed on March |, 2005).

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26 FOOD PROTECTION TRENDS | JANUARY 2006 Food Protection Trends, Vol. 26, No. |, Pages 27-31 International Association for Copyright® 2005, International Association for Food Protection Food Protection, 6200 Aurora Ave., Suite 200W, Des Moines, |A 50322-2864

Understanding and Controlling Microbiological Contamination of Beverage Dispensers in Uni- versity Foodservice Operations

CHITHRA LAKSHMANAN and DONALD W. SCHAFFNER* Food Risk Analysis Initiative, Rutgers University, 65 Dudley Road New Brunswick, Nj 08901-8520, USA

SUMMARY INTRODUCTION We have previously observed that beverage dispenser tips often Microorganisms are present on many contain high total microbial counts and are among the most surfaces in foodservice operations (3, 7) but juice dispenser tips are among those contaminated surfaces found in foodservice establishments. The showing the highest total microbial counts objective of this research was to determine the cause of these high (3). Tips dispensing other beverages (e.g., microbial populations and find a practical solution to the problem. acidic carbonated beverages such as cola) Experiments were conducted on beverage dispensers in use in were less prone to contamination than university dining halls as well as on an identical but new beverage were those dispensing fruit juices (71) Although high total microbial counts alone dispenser located in our laboratory. Orange juice was dispensed do not indicate a food safety issue, they through the various dispensers and total plate counts from the are an indicator of sanitation problems, dispenser tips were measured at appropriate time intervals. Sanitizing and although all the juices served in solutions containing 100 and 200 ppm chlorine were used on beverage Rutgers University dining halls are pas dispensers in dining halls, and subsequent microbial counts were teurized and typically have bacterial observed throughout the following day. counts of > 1,000 CFU/ml, unpasteurized juices have been the source of several Microbial counts tended to be highest immediately after a foodborne illness outbreaks in the recent beverage had been dispensed and then declined gradually over time. past (70). Microbial counts from the new laboratory-based dispenser were Proper surface sanitation in food initially low, but increased over time. Sections of the inside of the service establishments is an important dispenser tip were observed with a fluorescent microscope, and part of a food safety program. Sanitizer results suggested the formation of biofilms. High microbial counts concentration and exposure time are two obtained by swabbing the inside of the dispenser tips were also crucial factors in surface sanitation (74) It is possible that microorganisms present consistent with the presence of biofilms. Sanitizing with a 200-ppm on food contact surfaces have colonized chlorine solution resulted in a greater reduction in microbial counts those surfaces to form biofilms (6, 73). than with a 100-ppm solution. These results suggest that using a higher Biofilms are a great concern in food pro concentration of sanitizer may help reduce microbial counts on cessing (9, 16), because cells in biofilms beverage dispenser tips. tend to have greater resistance to sanitizers than do planktonic cells (72). Chlorine and chlorine compounds, commonly used as disinfectants in foodservice A peer-reviewed article operations, are generally effective at con trolling biofilms (8, 9, 72). Increasing the *Author for correspondence: Phone: 732.932.9611 ext. 214; Fax: 732.932.6776 E-mail: [email protected]

JANUARY 2006 | FOOD PROTECTION TRENDS 27 FIGURE I. Relationship between time since the dispenser tip last used and Microscopy microbial count observed in an orange juice-dispensing tip. The program guidelines for Representative colonies from agar maximum contamination level for “in-use” surfaces (40 CFU/cm’) is shown by the plates were selected for microscopic ob- dotted line. servation. Colonies were transferred to glass slides and Gram stained. Slides were 180 observed at 400x under oil immersion. At the end of representative days of sampling, and before the juice dispensers were rinsed and sanitized, dispenser tips were removed from the dispensers and _- «A oD > So oo transported to the laboratory. The tips were then cut into small sections, stained = NR © with acridine orange and observed under epifluorescent microscopy, following the procedure of Hood and Zottola (5)

Dispenser servicing

Beverage dispensers are typically serviced by non-university (vendor) tech cm’) Microbial (CFU/4 count nicians twice a year. During servicing, electrical connections are checked and dispenser tips are replaced, but internal tubing is not replaced. Data were col 40 60 80 lected on one juice dispenser on the day immediately before and on one on the day Time since last used (min) immediately after servicing, using the dispenser tip sampling technique already described

Tip cleaning dispenser rinsing chlorine concentration of a sanitizer gen the two fluids flow through the main hous- and sanitizing erally helps to increase its biocidal effect ing. Only the lower end of the main hous The three pieces of juice dispenser on biofilms (4) ing is exposed to the environment, and it tip, a mixing chamber that precedes the Prior research in our lab has deter is this end which is sampled for the pres juice dispenser tip and an inlet tube that mined relative contamination levels for a ence of microorganisms feeds the juice concentrate into the dis variety of food contact surfaces in univer rhe sampling procedure followed penser are the only parts of the juice dis sity dining halls (77). Sanitary guidelines protocols commonly used in our lab (3). CON-TACT-IT tape, a gamma-irradiated penser that can be disassembled, scrubbed established for food contact surfaces in sterile tape commonly used in microbio- and cleaned with detergent. The other Rutgers University dining halls also dictate components of the dispenser, including logical applications for surface transfer of that total microbial counts for an “in-use all the internal tubing, must be “cleaned’ bacteria and other microorganisms, was surface should fall below 40 CFU/4 cm without disassembling the unit. Dining hall pressed onto the dispenser tip, and ex (17). Because orange juice is the most personnel follow the manufacturer's di- cess beverage liquid was shaken off. The rections to treat each unit. They use a widely consumed juice in the Rutgers tape was then pressed onto total plate sanitizing solution containing 100-ppm University Dining Services system, and count agar, and agar plates were incu- chlorine to sanitize beverage dispensers because prior research has shown that bated at 37°C for 24 hours prior to enu- at the end of each service day. Prior to orange juice dispenser tips were among meravion. sanitizing, juice concentrate containers are rhe dispenser tips were sampled for the dispenser tips showing the highest removed from the juice dispenser and total microbial counts at predetermined levels of contamination (3), typically well replaced with tap water. Tap water is used above 40 CFU/4 cm’, we chose to furthet time intervals (e.g., 5, 15, 30 minutes), to flush residual juice concentrate out of investigate the causes of these high micro while at the same time, use of the juice internal tubing of the dispenser before bial populations as well as solutions for dispenser by dining hall patrons was also sanitizing. controlling this problem recorded. Experiments were typically con Experiments were conducted in ducted over an entire work day (~ 8 h). which cleaning and/or rinsing and sanitizing the day before was conducted by MATERIALS AND METHODS Contamination in a new dispenser dining hall personnel following typical practices and using the standard sanitizing Juice dispenser tip sampling A new, unused juice dispenser was solution containing 100-ppm_ chlorine. provided by the Rutgers University Divi- Additional experiments were conducted Each Escort III juice dispenser tip sion of Dining Services for research pur in which the juice dispensers and tips consists of three parts: the main housing poses. This juice dispenser was used and were cleaned and/or rinsed and sanitized and two small baffles which fit inside the cleaned on a daily or weekly basis. Data by one of us (CL), using either the stan housing. The two baffles fit together to on the microbial contamination of this dard sanitizing solution containing 100 form a cylinder, which slides into place dispenser over time was collected in a ppm of chlorine or a double strength inside the main housing. The baffles aid manner identical to that previously indi- sanitizing solution containing 200-ppm of in mixing juice concentrate and water as cated. chlorine.

28 FOOD PROTECTION TRENDS | JANUARY 2006 FIGURE 2. Increase in microbial contamination over time on the tip of a new juice RESULTS AND DISCUSSION dispenser. The program guidelines for maximum contamination level for “in-use” surfaces (40 CFU/cm’) is shown by the dotted line. Dispenser tip contamination

Figure 1 shows the time since an orange juice dispensing tip was last used

em BSS Oo and the associated microbial counts during one typical day. As is evident, the microbial counts obtained throughout the day were regularly above the program guideline of 40 CFU/4 cm’, shown by the dotted black line. It is also evident from Figure 1 that the microbial counts tend to be highest immediately after a beverage is dispensed, after which they decline over time. Experiments done with different sampling time intervals, from 5 to 30 minutes, showed the same change in the rate of decline with time (data not shown) These data indicate that repeated sampling of the dispenser tip does not affect microbial counts obtained at later times Immediately after a juice dispenser o dispenses a beverage, a smail portion of cm?) highest Average microbial(CFU/4 count 3 residual liquid remains on the tip. Because Time (months) the dispenser tip is not refrigerated, an increase in microbial counts with time after each dispensing event might be expected, as the microbes present in the FIGURE 3. Acridine orange stained fluorescent microscopy images of the inner residual juice would begin to grow. Fig surfaces of an orange juice dispenser tip. Top panel: image from the inside of the ure 1 shows that this is clearly not the dispenser housing. Bottom panel: image from an inner baffle. case. It — instead that, over wae the residual liquid starts to dry out. This may result in an inactivation of the organisms present or simply in a reduction in the likelihood of recovering those or ganisms because of the reduction in mois ture content. It is known that the pres ence of moisture can facilitate microbial transfer between surfaces (75) The microbial count of Rutgers Uni versity dining hall orange juice, which is evaluated periodically (77), averages less than 1,000 CFU/gm. The pH of orange juices dispensed in Rutgers University dining halls falls within the normal ex pected range of 3.3 to 4.1 Dispensing juice through a tip containing high microbial populations does not appear to signifi cantly affect its microbial count. Estimates of the weight of juice remaining on a juice dispenser tip and weights of juice trans ferred to CON-TACT-IT® performed with an analytical balance indicate that virtu ally none of the CFU detected on a juice dispenser tip arise from the microbial concentrations found in juice concentrate

Contamination in a new dispenser

Figure 2 shows a summary of the data collected from the research juice dis penser. The data plotted against the y axis represent the average highest count observed in each month, once the dis

JANUARY 2006 | FOOD PROTECTION TRENDS 29 FIGURE 4. Effect of service on the microbial counts. Open circles represent Effect of dispenser servicing counts before services, closed circles counts after servicing. The program guidelines on microbial counts for maximum contamination level for “in-use” surfaces (40 CFU/cm?’) is shown by the dotted line. The marginal decrease in microbial counts after servicing is seen clearly in Figure 4. Although servicing does appear 250 to have an effect on the sanitary quality of the juice dispenser tips, and although the range of counts observed after servicing (solid circles) is lower than before services (open circles), in many cases the microbial counts observed were well in excess of the program guidelines (dotted line). The nominal reduction and the reduced variability are most likely due to the discarding of the old dispenser tips and their replacement with new ones

Effect of sanitizer concentration

(CFU/cm7) Microbial count Figure 5 shows that typical sanitizing by dining hall personnel results in a juice dispenser that will not, on average, meet the guidelines for sanitary quality 60 20 40 of surfaces laid out in the program (77). Time since last used (mins) Careful, deliberate rinsing and sanitizing by one of the authors (CL) resulted in an improvement, but the dispenser would still not meet our guidelines for sanitary penser had been placed in service in the Microscopic observation and epi- quality of surfaces on average. When care lab. Average highest count represents the ful, deliberate rinsing and sanitizing was fluorescence imaging coupled with a doubling in strength of average of the highest 10% of all the the sanitizing solution, this did result in a counts observed in a given month. The Microbial evaluation of colonies iso- juice dispenser tip that would, on aver- average highest counts observed in the lated from dispenser tips revealed the age, over the course of the next day, meet first two months after the dispenser was presence of yeasts and some gram-nega our guidelines for sanitary quality of sur- placed in service are within the program tive bacteria. Previous studies have also faces. These results indicated that im- guidelines (40 CFU/cm’, shown by the indicated that there are a wide variety of proved training for dining hall employ dotted line), although a slight upward yeasts in orange juice (7). ees and an increase in the level of sani- trend is evident from month 1 to month Persistent high microbial counts from tizer routinely used are probably war 2. Months 3 through 5 all show average the beverage dispenser tips, which tended ranted, highest counts well above the program to increase over time, suggested the pos- guidelines and a continued upward trend sibility of biofilm formation. Figure 3 Although the usage rate of the research shows epi-fluorescent microscopy images CONCLUSIONS juice dispenser was less than that of a typi of the inner surfaces of orange juice dis- Our results indicate that microbial cal dispenser used in a dining hall, the penser tips. Figure 3 — top panel is an counts on juice dispenser tips are highest data for months 3 through 5 of the re image taken from the inside of the main immediately after a beverage has been search dispenser closely approximates housing. Figure 3 — bottom panel is from dispensed, after which counts tend to similar data obtained from juice dispens an inner baffle piece. Similar images (data decline until the dispenser is used again. ers in use in University Dining facilities. not shown) were obtained from other in- A new (previously unused) dispenser The fact that microbial counts on a side surfaces of the juice dispenser tip showed low average microbial counts in juice dispenser tip in a new dispenser assembly. Blurred edges are due to the the first two months of use, but these mi- increased with use and over time is con curved nature of the solid surfaces, but crobial counts increased with time and sistent with the development of a biofilm the images are consistent with the pres- use. In less than four months, counts in a inside the juice dispenser. Microorgan ence of microbial biofilms on the inside new dispenser were comparable to those isms tend to attach to surfaces that are in of juice dispenser tip surfaces. Swab tests in dispensers in regular use in the dining regular contact with liquids and form of the internal surfaces of the juice dis- halls. Examination of the inner surface of biofilms (2). Biofilms may also cause penser typically revealed high concen- orange juice dispenser tips, by use of fluo- biofouling, a term often used where the trations (> 10' CFU/cm*). It is interesting rescent microscopy, indicated possible formation of biofilms is undesirable, e.g., to note that although dispenser tips are biofilm formation inside them. Surface impeding the flow of liquids, cross con the one location on a juice dispenser that swabs of the internal surfaces of dispenser tamination, etc. (8), although no evidence are cleaned with detergent and physically tips also revealed high counts consistent of impeded flow is evident in the case of scrubbed, biofilms still apparently de with biofilm formation. Servicing a dis- the juice dispensers studied here. velop. penser (even after replacing old dispenser

30 FOOD PROTECTION TRENDS | JANUARY 2006 FIGURE 5. The effect of juice dispenser rinsing and sanitizing on average microbial . Kasa,H.,B. Harrington, M. Bisesi,and counts. The program guidelines for maximum contamination level for “in-use” surfaces S. Khuder. 2001. Comparisons of (40 CFU/cm’) is shown by the dotted line. microbiological evaluations of selected kitchen areas with visual inspections for preventing potential 100 risk of foodborne outbreaks in food service operations. |. Food Prot. 64:509-5 | 3. Kumar, C. G. and S. K.Anand. 1998. Significance of microbial biofilms in food industry: a review. Int. J. Food Micro. 42:9-27. . Lindsay,D.,V. S.Brozel, J. F Mostert, and A. vonHoly. 2002. Differential efficacy of a chlorine dioxide-containing sanitizer against single species and binary biofilms of a dairy- associated Bacillus cereus and a Pseudomonas fluorescens isolate. J. Appl. Microbiol. 92:352-36 1.

Oo A coN oO oe OooO . Luedtke, A., and D. Powell. 2000. Fact sheet: A timeline of fresh juice outbreaks. Available at: http:// (CFU/cm7) microbial count Average www.foodsafetynetwork.ca/food/ oO juice-outbreaks.htm. Typical rinse and sanitize 100 ppm chlorine 200 ppm chlorine . Montville, R., and D. W. Schaffner. 100 ppm chlorine 2004. Statistical distributions de- scribing microbial quality of surfaces and foods in food service opera- Performed by microbiologist tions. ]. Food Prot. 67:162—167. . Peng,J.S..W. C. Tsai,and C.C. Chou. 2002. Inactivation and removal of Bacillus cereus by sanitizer and de- tips with new) did not significantly re- REFERENCES tergent. Int. J. Food Micro. 77:1 |- duce microbial counts. Properly rinsing l.. Arias, C. R.;). K. Burns, L. M. 18. the juice dispenser and increasing the con- Friedrich, R. M. Goodrich, and M. E. . Rayner,].,R.Veeh, and J. Flood. 2004. centration of the sanitizer to the maximum Parish. 2002. Yeast species associ- Prevalence of microbial biofilms on level allowed (200 ppm chlorine) helped ated with orange juice: Evaluation selected fresh produce and house- to reduce average microbial counts to ac- of different identification methods. hold surfaces. Int. J. Food Micro. ceptable levels. Appl. Environ. Microbiol. 68:1955— 95:29-39. Our results indicate that juice dis- 1961. . Sallam, S. S., and C. W. Donnelly. pensers that are rinsed and sanitized may Bower, C. K., J. Mcguire, and M.A. 1992. Destruction, injury,and repair eventually develop juice dispenser tips Daeschel. 1996. The adhesion and of Listeria species exposed to sani- that are highly contaminated with a vari- detachment of bacteria and spores tizing compounds. J. Food Prot. ety of microorganisms. This contamina- on food-contact surfaces. Trends 55:77 1. tion is consistent with the development Food Sci. Technol. 7:152—157. of a biofilm on the internal tubing of the . Sattar,S.A.,S.Springthorpe, S. Mani, . Buckalew, J. J., D. W. Schaffner, and M. Gallant, R. C. Nair, E. Scott, and juice dispenser and the juice dispenser M. Solberg. 1996. Surface sanitation J. Kain. 2001. Transfer of bacteria tip. Proper rinsing (following the and microbiological food quality of from fabrics to hands and other manufacturer's directions) and sanitizing a university foodservice operation. fabrics: development and application (with the maximum allowed level of J. Food Serv. Syst. 9:25-39. of a quantitative method using sanitizer) may help to control but not 4. Grobe, K. J., J. Zahller, and P. S. Staphylococcus aureus as a model. eliminate the problem. Our results Stewart. 2002. Role of dose concen- J. Appl. Microbiol. 90:962—970. suggest that development of a true clean- tration in biocide efficacy against . Sharma, M., and S. K. Anand. 2002. in-place system, which uses detergent and Pseudomonas aeruginosa biofilms. Biofilms evaluation as an essential some type of physical action, may better J. Indust. Microbiol. Biotech. 29:10— control biofilm development. 15. component of HACCP for food/ . Hood,S.K.,and E.A. Zottola. 1997. dairy processing industry — a case. Food Control |3:469-477. ACKNOWLEDGMENTS Adherence to stainless steel by foodborne microorganisms during . Solberg,M.,].J. Buckalew, C.W.Chen, The authors would like to thank the growth in model food systems. Int. D. W. Schaffner, K. O'Neil, Rutgers University Dining Services for their J. Food Micro. 37:145—153. J. McDowell, L. S. Post, and extended support and cooperation 6 Hood,S.K.,and E.A. Zottola. 1995. M. Boderck. 1990. Microbial safety throughout the project, especially the Biofilms in food processing. Food assurance system for foodservice University Sanitarian, Mr. John Nason. Control. 6:9—18. facilities. Food Technol. 44:68—73.

JANUARY 2006 | FOOD PROTECTION TRENDS 31 Special Report

Perspectives on Avian Influenza Risk Management for Food Safety Professionals

Prepared by The International Association for Food Protectione

Scientists, animal health, and public health advisors from government, academia, and industry are mobilizing to address the Asian form of the HSN1 avian influenza (AI, bird flu) spreading in Southeast Asia. While avian influenza primarily affects birds, health experts also are concerned that events in Southeast Asia could lead to a new human pandemic form, resulting from mutation of the virus or recombination between this virus and the human influenza virus. Given these events, scientists and advisors are cooperating to educate poultry producers, the food industry and the general public about avian influenza. The objective of this brief is to provide food safety professionals with a background on the Asian HSN1 avian influenza virus, methods to control its spread, suitable procedures to inactivate the virus should poultry or eggs be contaminated, and links to agencies for additional details.

Background on influenza: Influenza viruses are ubiquitous and normally attack only the one species they’re named after; in other words, bird flu attacks birds. The current bird flu in Southeast Asia is caused by a specific strain of AI virus HSN1. Virus subtypes (ex. HSN3, H7N7) are named based on tests for specific surface proteins, hemagglutinin (H) and neuraminidase (N). Unfortunately, even specific strain designations can cover a whole range of viruses, some of which result in mild illness whereas others have higher morbidity and mortality. Therefore, strain designation itself, such as H7N3 or HSN1, does not provide the entire picture on virulence or ability to transmit between host species.

Recently, bird-to-human transmission of Asian-H5N1 has been responsible for cases of human respiratory disease and deaths in SE Asia. The reported human cases have been few, demonstrating that while the virus is very pathogenic it lacks the ability to easily infect humans. However, an even bigger concern is that sometime in the future, as a result of repeated human infections, this HSN1 poultry strain could mutate or combine with a human flu virus and create a new form that could spread from person-to-person. If this new virus is unique from other flu viruses and retains high virulence, then it has the potential to cause a flu pandemic similar to that seen in 1918, 1957, and 1968. However, at the moment the circulating HSN1 bird flu strain does not have this capability to be transmitted from human to human.

These H5N1 infections are primarily a problem of poultry. The World Organization for Animal Health (OIE) recommends early detection and rapid depopulation of any affected poultry flock in the event highly pathogenic avian influenza (HPAI) is detected. Poultry flocks containing HPAI-affected birds are humanely euthanized and destroyed to prevent the virus from spreading to other birds. Stopping the spread of virus among poultry populations also helps protect human health, as there are fewer opportunities for this virus to infect humans.

More on Avian Influenza: Infection of wild and domestic bird populations by low-pathogenic strains of Al (LPAI) have been reported globally for more than 125 years, carried without symptoms by wild birds, and typically presenting only mild illness in domestic birds. Research has demonstrated that low- pathogenic AI virus has a limited distribution in affected birds and is not found in muscle meat or eggs.

International Association for Food Protection November 21, 2005 www.foodprotection.org

32 FOOD PROTECTION TRENDS | JANUARY 2006 Recent infections due to HPAI, specifically the Asian-HSN1 form, have resulted in the destruction of more than 150 million birds in Southeast Asia alone, either directly by virus infections or indirectly because of the destruction of suspect flocks as a method to control spread of the disease. Once domestic poultry are infected with HPAI, 50-100% of them die within 4 days. The remaining birds that survive stop eating and laying eggs, lose weight, have diarrhea, and become dehydrated and lethargic.

The current problem with the specific HPAI strain (Asian-HS5N1 HPAI), appears to have developed in the 1990s in China, was first documented in the 1997 Hong Kong outbreak, and since has begun to move to other parts of Asia, Europe, and other regions of the world, through migratory birds and through legal and illegal agriculture commerce. Chickens are particularly susceptible to this HSN1 strain. In cases where people have become infected, it has been as a result of intimate contact with sick birds, like the slaughtering and destruction of sick birds. More than 130 people have developed illness and almost half of these people have died. There are no reported cases of human infections resulting from the consumption of cooked infected poultry.

While the current Asian H5N1 strain is clearly a serious concern to animal health and to the health of those who are directly exposed to infected birds, the risk of the virus to be transmitted through the food supply is very low. Even though the high pathogenic AI virus can be found in the muscle and eggs of the infected poultry, research and epidemiological investigations continue to show that contaminated poultry and eggs that have been properly cooked do not spread the disease. Consumption of raw poultry ingredients (e.g., raw blood-based dishes) is a high-risk practice and is discouraged.

Several factors along the “farm-to-fork” continuum contribute to the low probability of food as a vehicle for Al spread in humans and should continue to be practiced. ¢ Procedures to control AI in commercial flocks: o Biosecurity: Most commercial flocks, such as those in the US and Canada, are raised in enclosed housing to prevent contact with wild birds that may carry disease. Strict biosecurity measures limits exposure from all sources. Domestic flocks raised on range or in open flight pens may become exposed to fecal contamination from infected wild birds, and thus should be protected. Surveillance: Commercial flocks are under continuous surveillance for the presence of any disease. HPAI can cause serious illness and death in chickens and turkeys. Infected layer flocks, even with LPAI, significantly reduce egg production and soon stop laying. Such indications are often enough to alert farmers, and remove laid eggs from the food chain. Any sign of widespread illness, death, or reduced egg laying brings animal health specialists to investigate. Intervention: In many countries, like the United States, bird flu is a reportable disease. If avian influenza is found, government veterinarians move quickly to quarantine the farm and, where appropriate, humanely euthanize the birds. Afterwards, the housing facilities are vigorously cleaned and disinfected. Furthermore, the area is intensively monitored afterwards to watch for any signs that the deadly bird flu has remained. The United States has authority to compensate for losses resulting from these emergency measures. Inspection: Poultry destined for slaughter in the US are inspected, another key tool for detecting potential disease and keeping sick animals from entering the food supply. Animal health officials are working cooperatively with the poultry industry to conduct surveillance at breeding flocks, slaughter plants, live-bird markets, livestock auctions, and poultry dealers. Interventions in food processing: o Regardless of whether a region is experiencing a bird flu outbreak, standard food processing practices used to reduce other microbial hazards such as Salmonella are sufficient to inactivate the Al virus. Therefore, the cooking, pasteurization, cleaning and sanitizing practices used to produce our food will inactivate the Asian HSN1 virus. Refrigeration or freezing has little effect. o Detergents and Sanitizers: Like other viruses with lipid envelopes, the HSN1 virus is also sensitive to most detergents and disinfectants used at the recommended concentrations.

International Association for Food Protection November 21, 2005 www. foodprotection.org

JANUARY 2006 | FOOD PROTECTION TRENDS 33 Carcass washes: Antimicrobial carcass washes used to reduce Salmonella and Campylobacter will inactivate the AI virus. Egg surface disinfection: Commercial egg suppliers in North America wash and then disinfect the outside of eggs with chlorine prior to breaking or packaging to eliminate shell contamination with both LPAI and HPAI from contaminated poultry droppings. Cooking: Normal cooking for poultry meat will inactivate the virus. HPAI virus is inactivated in poultry meat held at 70°C for one second, which is significantly less than the 82°C recommended to consumers for best flavor and to reduce other bacterial pathogens on poultry. Egg Pasteurization: Temperatures* that are used by industry in the preparation of foods to inactivate other pathogens are more than sufficient to inactivate Al. The World Organization for Animal Health (OIE) has published the following table of inactivation temperatures for HPAI virus present in egg and egg products:

Temperature Time

whole egg 60 210 sec whole egg blends 60 372 sec whole egg blends 61.1 210 sec liquid egg white 35:0 372 sec liquid egg white 56.7 210 sec 10% salted yolk 62.2 S12 Sec 10% salted yolk 63.3 210 sec dried egg white 67 15 days

*These are not minimal temperatures required for the inactivation, but the temperatures normally used by industry in the preparation of these products, guaranteeing the inactivation of other pathogens as well. Source: www.oie.int/eng/AVIAN_INFLUENZA/Terrestrial%20Code_Draft_Guidelines%20for%20A1I%20inactivation.pdf

Advice for consumers: For people traveling to areas of the world where the HPAI HSN1 bird flu has been found, several common sense precautions will minimize any chance of exposure: Avoid unprotected, direct contact with live poultry and pigs that may be infected with influenza, such as at farms or open-air markets. Follow all recommended food safety practices, including proper cooking and preventing recontamination. For best flavor and greatest margin of safety, cook poultry until no longer pink in any part (82°C; 180°F) and eggs until yolks are no longer runny (71°C; 160°F). And don’t forget about hand washing — probably the most effective tool for protecting one’s self from a whole range of disease-causing foodborne viruses, protozoan parasites, and bacteria.

Members of the International Association for Food Protection can access PDF files of slide presentations from the Symposium on Avian Influenza held at [AFP 2005 in Baltimore, MD by visiting the Members Only section of the IAFP Web site www.foodprotection.org. Log in with your membership number and last name. History and Classification of the HSN1 Virus — David Swayne, U.S. Department of Agriculture, Southeast Poultry Research Laboratory, Athens, GA, USA Risk Assessment, Risk Communication and Consequences — William Hueston, University of Minnesota, St. Paul, MN, USA Risk Management Strategies in Southeast Asia — Mike Robach, Cargill, Minneapolis, MN, USA Risk Management Strategies in the United States — Bruce Stewart-Brown, Perdue Farms, Salisbury, MD, USA

International Association for Food Protection November 21, 2005 www. foodprotection.org

34 FOOD PROTECTION TRENDS | JANUARY 2006 Decontamination Technologies — Bruce Cords, Ecolab, Mendota Heights, MN, USA Avian Influenza — a Global Perspective — Alex Thiermann, International Office of Epizootics, Paris, France

Further WHO/FAO/OIE and CDC information on Avian Influenza, food safety issues, and disinfecting procedures is available at: http://www.who.int/foodsafety/fs_management/No_07 AI Nov05_en.pdf http://www.who.int/foodsafety/micro/avian/en/index.html. http://www. fao.org/ag/againfo/subjects/en/health/diseases-cards/avian_qa.html http://www. fao.org/ag/againfo/subjects/documents/ai/A VIbull035.pdf http://www.oie.int/eng/AVIAN_INFLUENZA/Terrestrial%20Code_Draft_Guidelines%20for%20A1I%20 inactivation.pdf http://www.cdc.gov/flu/avian/professional/symposium_ 110304 archive.htm

European Food Safety Authority Press Release on Avian Influenza http://www.efsa.eu.int/press_room/press_release/1193_en.html

Questions and Answers on Avian Influenza and Risk to FDA Regulated Shell Eggs and Egg Products http://www.cfsan.fda.gov/~dms/avfluga.html

Food Safety Information Center, National Agricultural Library, on Avian Influenza http://www.nal.usda.gov/fsrio/topics/tpavianflu.htm

Center for Food Security and Public Health, lowa State University http://www.cfsph. iastate.edu/Feature/AlFeatureFiles/HPAI technicalkeypoints.pdf

Partnership for Food Safety Education Answers Questions on Consumption of Poultry & Poultry Products http://www.fightbac.org/pdf/Poultry Q A.pdf

General information on the safe handling, preparation and cooking of foods can be obtained from national food safety authorities and from the WHO at: http://www.who.int/foodsafety/publications/consumer/Skeys/en/index.html http://www. fsis.usda.gov/Food_ Safety _Education/index.asp http://www.canfightbac.org

Special thanks to Kathleen A. Glass, University of Wisconsin-Madison, Food Research Institute, for coordinating and accumulating this information. Thanks also to those who contributed to this scientific brief.

Sabah Bidawid, Health Canada Jeffrey Farber, Health Canada Will Hueston, University of Minnesota Lee-Ann Jaykus, North Carolina State Morrie Potter, Food and Drug Administration David Swayne, US Dept. of Agriculture Alex Thiermann, International Office of Epizootics

International Association for Food Protection November 21, 2005 www.foodprotection.org

JANUARY 2006 | FOOD PROTECTION TRENDS 35 Highlights of the Executive Board Meeting

November 18, 2005 Teleconference

Following is an unofficial summary of actions from the Executive Board Meeting held by teleconference on November 18, 2005:

Approved the following: Future International meetings — target Minutes of August 12-18, 2005 October or November 2006 for a Executive Board Meeting second European Symposium on Food Minutes of October 28, 2005 Executive Safety Board Meeting Exhibit trade with Food Safety Summit Implementing an online review system Exhibit trade with Food Safety World for /FP manuscripts Support concepts, decline active Fiscal Year End August 31, 2005 Audit participation with Global Harmonization Report Initiative at this time Joining the Partnership for Food Safety Work with Kraft Foods for continued Education supporting efforts IAFP 2005 and workshop financial Discussed the following: results Texas locations for IAFP 2009 E-mail votes taken since the last meeting Reports received: Elimination of the Monday Night Social for 2006 Food Protection Trends Revised schedule of activities for IAFP Journal of Food Protection 2006 IAFP Web Site Member dues restructure plan — target Board Members attending Affiliate date of January 1, 2007 meetings E-Newsletter to supplement new Affiliate Newsletter Member dues structure Future Annual Meeting schedule Reappointment of representatives to the Exhibiting (IAFP on the Road) 3-A Sanitary Standards, Inc. Board of Future Board meeting dates Directors Financial results of the European Next Executive Board meeting: Symposium on Food Safety February 19-20, 2006.

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Neither FPT nor the Association assume responsibility for Opinion based submissions (800- 1,000 words) may only be errors made by the authors. Furthermore, FPT and the Inter- considered for publication in “Thoughts on Today’s Food national Association for Food Protection assume no Safety” columns. Full-length, opinion based articles are not responsibility for conclusions reached by authors, especially appropriate for publication in FPT. when products are evaluated.

JANUARY 2006 | FOOD PROTECTION TRENDS 37 Copyright Book Reviews Manuscripts, when published become the copyrighted Authors and publishers of books relating to food safety are invited to submit their books to the Production Editor. property of FPT and the International Association for Food Books will then be reviewed by a specialist in the field Protection. No part of the publication may be reproduced or covered by the book, and the review will be published in an transmitted in any form, or by any means, electronic or issue of FPT. mechanical, including photocopy, recording, or any information storage and retrieval system, except in limited PREPARATION OF ARTICLES quantities for the non-commercial purposes of scientific or educational advancement, without permission in writing The Scientific Editor assumes that the senior author has from the Publication Editor. received proper clearance from his/her organization and from coauthors for publication of the manuscript. POLICY ON COMMERCIALISM All manuscripts should be typed double-spaced on Manuscripts submitted for consideration for publication 8-1/2 by 11-inch white bond paper. Lines on each page in FPT are not to be used as a platform for commercialism or should be numbered to facilitate review of the manuscripts. the promotion of branded products or services. References Manuscripts submitted on paper without numbered lines to branded products or services except as may be warranted will be returned to authors. Margins on all sides should be at by scientific merit and research data or as are necessary least one-inch wide and pages of the original manuscript for the understanding, evaluation and replication of the should not be stapled together. work described are to be avoided. However, scientific A manuscript should be read critically by someone other merit should not be diluted by proprietary secrecy. The than the author before it is submitted. If English is not the excessive use of brand names, product names, logos or trade author’s first language, the manuscript should be reviewed names, failure to substantiate performance claims, and by a colleague of the author who is fluent in written English the failure to objectively discuss alternative methods, to ensure that correct English is used throughout the paper. processes, products and equipment may be considered The Scientific Editor and editorial staff will not rewrite indicators of commercialism. Disclosure and acknow- papers when the English is inadequate. ledgment of both funding sources and any conflicts of Authors are encouraged to consult previously published interest by the authors is encouraged. In general, the spirit issues of FPT to obtain a clear understanding of the style of and principles of the International Association for Food papers published. Protection Policy on Commercialism also apply to manuscripts Manuscripts should not be commercial in nature nor submitted for consideration of publication in FPT. Restricting contain excessive use of brand names. commercialism benefits the authors and the audience of FPT. Revised manuscripts that do not require a second review The Scientific Editor shall in his or her sole discretion, should be printed on plain white bond paper without determine whether a submitted manuscript violates this numbered lines or box outlines, etc. A copy of the revised policy on commercialism. manuscript should be included on a disk saved as text formats.

TYPES OF ARTICLES ORGANIZATION OF ARTICLES Readers of FPT are people working in the food industry, regulatory agencies, as well as teachers and researchers. FPT The title of the manuscript should appear at the top of publishes a variety of papers for food safety professionals. the first page. It should be as brief as possible and contain no Technical research and general interest manuscripts are abbreviations. The title should be indicative of the subject of appropriate for publication in FPT. All manuscripts will be the manuscript. Avoid expressions such as “Effects of,” peer reviewed by experts in the related field. “Influence of,” “Studies on,” etc. Full names and addresses of each author should appear Technical Research on the title page. An asterisk should be placed after the name of the author to whom correspondence about the paper and FPT regularly publishes papers resulting from research proofs should be sent. The E-mail, telephone and facsimile related to various aspects of food safety and protection. numbers of this author should be given at the bottom of the These papers should be of interest to our membership page. No text of the manuscript should appear on the title whether they are in academics, industry, or government. page. The Abstract should appear on a separate piece of paper General Interest directly following the title page, and should not exceed 200 FPT also publishes papers that are ofa practical technical words. It should summarize the contents of the manuscript, general interest to most IAFP members. These papers include and be meaningful without having to read remaining pages. topics such as the organization and application of food safety The Abstract should not contain references, diagrams, tables and quality control programs, methods of solving food safety or unusual abbreviations. and protection problems, and experiences resulting from The references should be arranged in alphabetical order, such activities. Presentations at affiliate and the annual by last name of first author and numbered consecutively. meetings can be adjusted to make them appropriate for FPT Only the first author’s name and initial should be inverted. publication. Cite each reference in the text by number. All references (Contact the FPT Scientific Editor if there are questions given in the list must be cited in the text. List references concerning the suitability of material for publication.) according to the style of the following examples.

38 FOOD PROTECTION TRENDS | JANUARY 2006 Paper in journal incurred by the author. Authors wishing to publish color Cabedo, L., J. N. Sofos, and G. C. Smith. 1996. Removal photographs should contact Donna Bahun, Production Editor of bacteria from beef tissue by spray washing after different for cost estimates. times of exposure to fecal material. J. Food Prot. 12:1284- Line drawings. All line drawings (graphs, charts, 1287. diagrams, etc.) must be submitted in camera-ready form on laser paper. Graphs must be produced by a laser printer, Paper in book with sufficiently dark printing of appropriately sized symbols, West, D. I., and L. B. Bullerman. 1992. Physical and letters, and numerals. Figures are commonly reduced to a chemical separation of mycotoxins from agricultural 1-column width (85 mm). Lettering should be of sufficient products, p. 52-57. In J. E. Smith (ed.), Mycotoxins and size to allow for reduction. If symbols are used, they must animal feeding stuffs, vol. 4. CRC Press, Boca Raton, FL. be identified on the Figure and not in the legend. Data that are presented in Figures should not be repeated in Tables. A Book by author(s) well-prepared Figure should be understandable without Pitt, J. 1., and A. D. Hocking. 1997. Fungi and food reference to the text of the paper. spoilage. Blackie Academic and Professional, London. When submitting electronic figures, the preferred formats are TIFF or EPS. The following native application Book by editor(s) file formats are also acceptable: Adobe Photoshop, Adobe Doyle, M. P., L. R. Beuchat, and T. J. Montville (ed.). Acrobat, Illustrator, PowerPoint, Word, Excel, InDesign, 1997, Food microbiology: fundamentals and frontiers. ASM PageMaker, and QuarkXPress. The resolution required Press, Washington, D.C. for halftone and color images is a minimum of 300 pixels per inch (ppi); line art should be 1,200 ppi. Please note that Patent images that are in JPEG or GIF format will be 72 dpi and Hussong, R. V., E. H. Marth and D. G. Vakaleris. 1964. not acceptable for printing. Digital color files must be sub- Manufacture of cottage cheese. U.S. Pat. 3,117,870. Jan. 14. mitted in CMYK mode. The following media are accepted: 3 1/2” Floppy Disk, Zip Disks, Jazz Disks, CD-ROM, DVD. Publication with no identifiable author or editor Large files should be compressed with Stuffit or WinZip if possible. When submitting electronic figures, hard copies Anonymous. 1998. Guide to minimize microbial food safety hazards for fresh fruits and vegetables. U.S. Department of must also be submitted. Health and Human Services, Food and Drug Administration, Labeling of figures. All Figures should be labeled lightly Center for Food Safety and Applied Nutrition, Washington, on back, using a soft pencil or a typed adhesive label. DG. Labeling should include: References citing “personal communication” or * figure number, “unpublished data” are discouraged, although it is recognized * last name of author(s), that sometimes it is unavoidable. An author may be asked to * title of manuscript, provide evidence of such references. the manuscript number (on revised copies), References consisting of papers that are “accepted for publication” or “in press” are acceptable, but the author may identification of the top of the figure. be asked to provide copies of such papers if needed to evaluate the manuscript in question. COMMON ABBREVIATIONS Figures and tables should appear on separate pages and Frequently used acceptable abbreviations may be used not within the text of the manuscript. Placement of tables (i.e., using wt for the word weight, or s for the word second). and figures should be indicated in the text. For further details on abbreviations see the current edition of the CBE Style Manual or ASM Manual of Style. Note that Electronic mail a period is used with some but not all abbreviations. E-mail messages should include the name of the person Authors may also contact the Production Editor if they are who sent the message, the date, the subject, the sender’s not sure about acceptable abbreviations. E-mail address, and availability (if appropriate). If the subject is not available, the message should be listed as a Personal Communication. REPRINTS Reprints of an article may be ordered by the author. An Web pages order form for reprints will be sent to the corresponding Include author, date, title, availability information, and author. Reprints may be ordered with or without covers, in accession date, if needed. multiples of 25. Reprint costs vary according to the number of printed pages in the article. ILLUSTRATIONS, PHOTOGRAPHS, AND FIGURES CORRESPONDING ADDRESS

Submission of photographs, graphics or drawings to International Association for Food Protection illustrate the article will help the article. The nature of FPT Donna Bahun allows liberal use of such illustrations, and interesting Food Protection Trends photographs and drawings often increase the number of 6200 Aurora Avenue, Suite 200W persons who read the article. Des Moines, IA 50322-2864, USA Photographs. Photographs which are submitted should Phone: 800.369.6337; 515.276.3344 have sharp images, with good contrast. Photographs can be Fax: 515.276.8655 printed in color, but the additional cost of doing so must be E-mail: [email protected]

JANUARY 2006 | FOOD PROTECTION TRENDS 39 a IAFP 2006 International Association for eee ee Food Protection, August 13-16 {_,algary ~Ci«, Alberta’ anada ea Award Nominations

he International Association for Food Protection welcomes your nominations for our Association Awards. Nominate your colleagues for one of the Awards listed below. You do not have to be an IAFP Member to nominate a deserving professional. To request nomination criteria, contact: International Association for Food Protection 6200 Aurora Ave., Suite 200W Des Moines, lowa 50322-2864, USA Phone: 800.369.6337; 515.276.3344 Fax: 515.276.8655 Web site: www.foodprotection.org E-mail: [email protected]

Nominations deadline is March 13, 2006. You may make multiple nominations. All nominations must be received at the IAFP office by March 13, 2006. # Persons nominated for individual awards must be current IAFP Members. Black Pearl Award nominees must be companies employing current [AFP Members. FPA Food Safety Award nominees do not have to be IAFP 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 IAFP 2006 — the Association’s 93rd Annual Meeting in Calgary, Alberta, Canada on August 16, 2006.

40 FOOD PROTECTION TRENDS | JANUARY 2006 Nominations will be accepted for the following Awards:

Black Pearl Award — Award Showcasing the Black Pearl Presented in recognition of a company’s outstanding commitment to, and achievement in, corporate excellence in food safety and quality. Sponsored by Wilbur Feagan and FGH Food Equipment Company Fellow Award — Distinguished Plaque Presented to Member(s) who have contributed to IAFP and its Affiliates with distinction over an extended period of time. Honorary Life Membership Award — Plaque and Lifetime Membership in IAFP Presented to Member(s) for their dedication to the high ideals and objectives of IAFP and for their service to the Association. Harry Haverland Citation Award — Plaque and $1,000 Honorarium Presented to an individual for many years of dedication and devotion to the Association ideals and its objectives. Sponsored by Zep Manufacturing Co. Harold Barnum Industry Award — Plaque and $1,000 Honorarium Presented to an individual for dedication and exceptional service to IAFP, the public, and the food industry. Sponsored by Nasco International, Inc. Educator Award — Plaque and $1,000 Honorarium Presented to an individual for dedicated and exceptional contributions to the profession of the Educator. Sponsored by Nelson-Jameson, Inc. Sanitarian Award — Plaque and $1,000 Honorarium Presented to an individual for dedicated and exceptional service to the profession of Sanitarian, serving the public and the food industry. Sponsored by Ecolab, Inc., Food and Beverage Division Maurice Weber Laboratorian Award — Plaque and $1,500 Honorarium Presented to an individual for outstanding contributions in the laboratory, recognizing a commitment to the development of innovative and practical analytical approches in support of food safety. Sponsored by Weber Scientific International Leadership Award — Plaque, $1,000 Honorarium and Reimbursement to attend [AFP 2006 Presented to an individual for dedication to the high ideals and objectives of IAFP and for promotion of the mission of the Association in countries outside of the United States and Canada. Sponsored by Cargill, Inc. Food Safety Innovation Award — Plaque and $2,500 Honorarium Presented to a Member or organization for creating a new idea, practice or product that has had a positive impact on food safety, thus, improving public health and the quality of life. Sponsored by 3M Microbiology FPA Food Safety Award — Plaque and $3,000 Honorarium This Award alternates between individuals and groups or organizatiors. In 2006, the award will be presented to a group or organization in recognition of a long history of outstanding contributions to food safety research and education. Sponsored by Food Products Association

JANUARY 2006 | FOOD PROTECTION TRENDS 41 IAFP 2006 p 93rd Annual Meeting Call for Abstracts “ August 13-16 ¢ algary Roane Alberta @ : anada IAFP 2006 The Association’s 93rd Annual Meeting August 13-16, 2006 Calgary, Alberta, Canada

General Information Instructions for Preparing Abstracts

Complete the Abstract Submission Form. E. Title — The title should be short but descriptive. The first letter in each word All presenters must register for the Annual in the title and proper nouns should be Meeting and assume responsibility for capitalized. their own transportation, lodging, and registration fees. Authors — List all authors using the following style: first name followed by the surname. There is no limit on the number of Presenter Name & Title — List the full name abstracts registrants may submit. How- and title of the person who will present ever, presenters must present their the paper. presentations. Presenter Address — List the name of the Accepted abstracts will be published in department, institution and full postal the Program and Abstract Book. Editorial address (including zip/postal code and changes will be made to accepted country). abstracts at the discretion of the Program Phone Number — List the phone number, Committee. including area, country, and city codes Photocopies of the abstract form may be of the presenter. used. Fax Number — List the fax number, Membership in the Association is not including area, country, and city codes required for presenting a paper at [AFP of the presenter. 2006. E-mail — List the E-mail address for the presenter. Presentation Format Format preferred — Check the box to indicate oral or poster format. The Program 1. Technical — Oral presentations will be Committee makes the final decision on scheduled with a maximum of 15 minutes, presentation format. including a two to four minute discussion. Category — Check the box to indicate which LCD projectors will be available and category best fits the subject of the abstract. computers will be supplied by the Developing Scientist Awards Competitions convenors. — Check the box to indicate if the paper is Poster — Freestanding boards will be pro- to be presented by a student in this comp- vided for presenting posters. Poster pre- etition. A signature and date is required sentation surface area is 4' high by 8’ wide. from the major professor or department Handouts may be used, but audiovisual head (Online submission only requires equipment will not be available. The typed name). See “Call for Entrants in the Developing Scientist Awards Competitions.” presenter will be responsible for bringing pins and velcro. Abstract — Type abstract, double-spaced, in the space provided or on a separate Note: The Program Committee will make the sheet of paper, using a 12-point font size. final decision on presentation format. Use no more than 300 words.

42 FOOD PROTECTION TRENDS | JANUARY 2006 Abstract Submission Abstract reports inappropriate or Abstracts submitted for [AFP 2006 will unacceptable subject matter. be evaluated for acceptance by the Program Abstract is not based on accepted scienti- Committee. Please be sure to follow the format fic practices, the quality of the research instructions above carefully; failure to do so may or scientific approach is inadequate, data result in rejection. Information in the abstract data does not support conclusions, or potential must not have been previously published in a for approach to be practically used to copyrighted journal. enhance food safety is not justified. Abstracts must be received no later than February 8, 2006. Return the completed abstract Work reported appears to be incomplete form through one of the following methods: and/or data and statistical validity are not presented (percentages alone are not 1. Online: Use the online abstract submission form located at www.foodprotection.org. acceptable unless sample sizes are You will receive an E-mail confirming reported). Indication that data will be receipt of your submission. presented is not acceptable. E-mail: Submit via E-mail as an attached Abstract was poorly written or prepared. text or MS Word document to This includes spelling and grammatical [email protected]. errors. Selection Criteria Results have been presented/published previously. 1. Abstracts must accurately and briefly describe: Abstract was received after the deadline (a) the problem studied and/or objectives; for submission. (b) methodology; Abstract contains information that is in (c) essential results, including statistical violation of the International Association significance when applicable; and for Food Protection Policy on Commercial- (d) conclusions and/or significant ism. implications. Abstract subject is similar to other(s) sub- Abstracts must report the results of origi- mitted by same author. (The committee nal research pertinent to the subject matter. reserves the right to combine such Papers should report the results of new, abstracts.) applied research on: safety and microbial quality of foods (dairy, meat and poultry, Abstracts that report research that is seafood, produce, water); foodborne confirmatory of previous studies and viruses and parasites, retail food safety, without justification of relevance and epidemiology and public health; non-micro- originality will be given low priority for biology food safety issues (food toxicology; acceptance. allergens; chemial contaminants); advances in sanitation, laboratory methods, quality Projected Deadlines/Notification assurance, and food safety systems. Papers Abstract Submission Deadline: February 8, 2006. may also report subject matter of an edu- Submission Confirmations: On or before February cational and/or non-technical nature. 9, 2006. Acceptance/Rejection Notification: March Research must be based on accepted scientific practices. 10, 2006. Research should not have been previously Contact Information presented nor intended for presentation at another scientific meeting. Papers should Questions regarding abstract submission can not appear in print prior to the Annual be directed to Tamara P. Ford, 515.276.3344 or Meeting. 800.369.6337; E-mail: [email protected]. Results should be summarized. Do not use tables or graphs. Program Chairperson Rejection Reasons Vickie Lewandowski Kraft Foods 1. Abstract was not prepared according to 801 Waukegan Road the “Instructions for Preparing Abstracts.” Glenview, IL 60025 Abstract does not contain essential Phone: 847.646.6798; Fax: 847.646.3426 elements as described in “Selection Criteria la-1d.” E-mail: [email protected]

JANUARY 2006 | FOOD PROTECTION TRENDS 43 IAFP 2006 Abstract 93rd Annual Meeting Form August 13-16 Ciratgary DEADLINE: Must be Received

Alberta {_anada by February 8, 2006

(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 [_] Poster [_] No Preference The Program Committee will make the final decision on presentation format. (9) Category: [_] Produce [_] Meat and Poultry [_] Seafood _] Dairy and Other Food Commodities [_] Risk Assessment and Epidemiology [_] Education/ Other Non-Technical [] General Microbiology and Sanitation

[_] Pathogens and Antimicrobials [_] Advances in Applied Laboratory Methods

_] Food Toxicology/Non-Microbial Food Safety

(10) Developing Scientist Awards Competition L | Yes Graduation date [| Full-time student [] Part-time student Major Professor/Department Head approval (signature and date) (11) TYPE abstract, DOUBLE-SPACED, in the space provided or on a separate sheet of paper, using a 12-point font size. Use no more than 300 words.

44 FOOD PROTECTION TRENDS | JANUARY 2006 Call for Entrants in the Developing Scientist Awards Competitions Supported by the International Association for Food Protection Foundation

he International Association for Food Protect- Entrants who are full time students, with accepted ion Foundation is pleased to announce the abstracts will receive a complimentary, one-year continuation of its program to encourage and Student Membership with J/FP Online. recognize the work of students and recent graduates in In addition to adhering to the instruction in the the field of food safety research. Qualified individuals “Call for Abstracts,” competition entrants must check may enter either the oral or poster competition. the box to indicate if the paper is to be presented by a student in this competition. A signature and date is Purpose required from the major professor or department head. You must also specify full-time student or part-time 1. To encourage students and recent graduates to student. present their original research at the Annual Meeting. Judging Criteria To foster professionalism in students and recent A panel of judges will evaluate abstracts and pre- graduates through contact with peers and professional sentations. Selection of up to ten finalists for each Members of the Association. competition will be based on evaluations of the abstracts To encourage participation by students and recent and the scientific quality of the work. All entrants will be graduates in the Association and the Annual advised of the results by May 29, 2006. Only competition finalists will be judged at the Annual Meeting and Meeting. will be eligible for the awards. All other entrants with accepted abstracts will Presentation Format be expected to be present as part of the regular Oral Competition — The Developing Scientist Oral Annual Meeting. Their presentations will not be Awards Competition is open to graduate students judged and they will not be eligible for the awards. (enrolled or recent graduates) from M.S. or Ph.D. programs or undergraduate students at accredited universities Judging criteria will be based on the or colleges. Presentations are limited to 15 minutes, following: which includes two to four minutes for discussion. Poster Competition — The Developing Scientist 1. Abstract - clarity, comprehensiveness and Poster Awards Competition is open to students (enrolled conciseness. or recent graduates) from undergraduate or graduate Scientific Quality - Adequacy of experimental programs at accredited universities or colleges. The design (methodology, replication, controls), presenter must be present to answer questions for a extent to which objectives were met, difficulty specified time (approximately two hours) during the and thoroughness of research, validity of assigned session. Specific requirements for presentations conclusions based upon data, technical merit will be provided at a later date. and contribution to science. Presentation - Organization (clarity of General Information introduction, objectives, methods, results and conclusions), quality of visuals, quality and 1. Competition entrants cannot have graduated more poise of presentation, answering questions, than a year prior to the deadline for submitting and knowledge of subject. abstracts. Accredited universities or colleges must deal with Finalists environmental, food or dairy sanitation, protection Awards will be presented at the International or safety research. Association for Food Protection Annual Meeting Awards The work must represent original research completed Banquet to the top three presenters (first, second and and presented by the entrant. third places) in both the oral and poster competitions. All Entrants may enter only one paper in either the oral finalists are expected to be present at the banquet where or poster competition. the awards winners will be announced and recognized. All entrants must register for the Annual Meeting Awards and assume responsibility for their own transportation, lodging, and registration fees. First Place - $500 and an engraved plaque Acceptance of your abstract for presentation is Second Place - $300 and a framed certificate independent of acceptance as a competition Third Place - $100 and a framed certificate finalist. Competition entrants who are chosen Award winners will receive a complimentary, one-year as finalists will be notified of their status by the Membership including Food Protection Trends, Journal chairperson by May 29, 2006. of Food Protection, and JFP Online.

JANUARY 2006 | FOOD PROTECTION TRENDS 45 Policy on Commercialism for Annual Meeting Presentations

1. INTRODUCTION Committee chairperson to ascertain if the presentation is acceptable without the data. Serious consideration No printed media, technical sessions, symposia, should be given to withholding submissions and posters, seminars, short courses, and/or other related presentations until the data are available, as only those types of forums and discussions offered under the conclusions that might be reasonably drawn from the auspices of the International Association for Food Protection (hereafter referred to as to Association forums) data may be presented. Claims of benefit and/or techni- are to be used as platforms for commercial sales or cal conclusions not supported by the presented data are presentations by authors and/or presenters (hereafter prohibited. referred to as authors) without the express permission of the staff or Executive Board. The Association enforces 2.3 Trade Names this policy in order to restrict commercialism in techni- Excessive use of brand names, product names, trade cal manuscripts, graphics, oral presentations, poster names, and/or trademarks is forbidden. A general presentations, panel discussions, symposia papers, and guideline is to use proprietary names once and thereafter all other type submissions and presentations (here- to use generic descriptors or neutral designations. Where after referred to as submissions and presentations), this would make the submission or presentation signifi- so that scientific merit is not diluted by proprietary cantly more difficult to understand, the Program Com- secrecy. mittee chairperson, technical reviewers selected by the Excessive use of brand names, product names Program Committee chairperson, session convenor, and/ or logos, failure to substantiate performance claims, or staff, will judge whether the use of trade names, etc., and failure to objectively discuss alternative methods, processes, and equipment are indicators of sales is necessary and acceptable. pitches. Restricting commercialism benefits both the 2.4 “Industry Practice” Statements authors and recipients of submissions and presentations. This policy has been written to serve as the basis for It may be useful to report the extent of application identifying commercialism in submissions and presenta- of technologies, products, or services; however, such tions prepared for the Association forums. statements should review the extent of application of all generically similar technologies, products, or services in 2. TECHNICAL CONTENT OF SUBMIS- the field. Specific commercial installations may be cited to the extent that their data are discussed in the submis- SIONS AND PRESENTATIONS sion or presentation. 2.1 Original Work The presentation of new technical information is 2.5 Ranking to be encouraged. In addition to the commercialism Although general comparisons of products and evaluation, all submissions and presentations will be services are prohibited, specific generic comparisons that individually evaluated by the Program Committee are substantiated by the reported data are allowed. chairperson, technical reviewers selected by the Program Committee chairperson, session convenor, and/or staff on the basis of originality before inclusion 2.6 Proprietary Information (See also 2.2.) in the program. Some information about products or services may not be publishable because it is proprietary to the author’s 2.2 Substantiating Data agency or company or to the user. However, the scientific Submissions and presentations should present principles and validation of performance parameters technical conclusions derived from technical data. If must be described for such products or services. Conclu- products or services are described, all reported capabili- sions and/or comparisons may be made only on the basis ties, features or benefits, and performance parameters of reported data. must be substantiated by data or by an acceptable explanation as to why the data are unavailable (e.g., 2.7 Capabilities incomplete, not collected, etc.) and, if it will become available, when. The explanation for unavailable data will Discussion of corporate capabilities or experiences be considered by the Program Committee chairperson are prohibited unless they pertain to the specific and/or technical reviewers selected by the Program presented data.

46 FOOD PROTECTION TRENDS | JANUARY 2006 3. GRAPHICS reviewers selected by the Program Committee chairperson. 3.1 Purpose All reviewer comments shall be sent to and coordinated by either the Program Committee chairperson or the Slides, photographs, videos, illustrations, art work, and designated staff. If any submissions are found to violate any other type visual ais appearing with the printed text in this policy, authors will be informed and invited to submissions or used in presentations (hereafter referred to resubmit their materials in revised form before the desig- as graphics) should be included only to clarify technical nated deadline. points. Graphics which primarily promote a product or service will not be allowed. (See also 4.6.) 4.3 Author Awareness

3.2 Source In addition to receiving a printed copy of this policy, all authors presenting in a forum will be reminded of Graphics should relate specifically to the technical this policy by the Program Committee chairperson, their presentation. General graphics regularly shown in, or session convenor, or the staff, whichever is appropriate. intended for, sales presentations cannot be used. 4.4 Monitoring 3.3 Company Identification Session convenors are responsible for ensuring that Names or logos of agencies or companies supplying presentations comply with this policy. If it is determined goods or services must not be the focal point of the slide. by the session convenor that a violation or violations have Names or logos may be shown on each slide so long as they occurred or are occurring, he or she will publicly request are not distracting from the overall presentation. that the author immediately discontinue any and all presentations (oral, visual, audio, etc.) and will notify the 3.4 Copies Program Committee chairperson and staff of the action Graphics that are not included in the preprint may be taken. shown during the presentation only if they have been reviewed in advance by the Program Committee chair- 4.5 Enforcement person, session convenor, and/or staff, and have been While technical reviewers, session convenors, and/or determined to comply with this policy. Copies of these staff may all check submissions and presentations for additional graphics must be available from the author on commercialism, ultimately it is the responsibility of the request by individual attendees. It is the responsibility of the session convenor to verify that all graphics to be Program Committee chairperson to enforce this policy shown have been cleared by Program Committee chair- through the session convenors and staff. person, session convenor, staff, or other reviewers designated by the Program Committee chairperson. 4.6 Penalties If the author of a submission or presentation violates 4. INTERPRETATION AND ENFORCEMENT this policy, the Program Committee chairperson will notify the author and the author’s agency or company of 4.1 Distribution the violation in writing. If an additional violation or This policy will be sent to all authors of submissions and violations occur after a written warning has been issued presentations in the Association forums. to an author and his agency or company, the Association reserves the right to ban the author and the author’s 4.2 Assessment Process agency or company from making presentations in the Reviewers of submissions and presentations will accept Association forums for a period of up to two (2) years only those that comply with this policy. Drafts of following the violation or violations. submissions and presentations will be reviewed for commercialism concurrently by both staff and technical

JANUARY 2006 | FOOD PROTECTION TRENDS 47 NEW MEMBERS

AUSTRALIA KOREA COLORADO Doug W. Eddy Jiyong Park Wendy C. Woerner Dairy Food Safety Victoria Yonsei University Swift & Company Hawthorn, Victoria Seoul Greeley FLORIDA CANADA PAKISTAN Cynthia Nyquist-Battie Steve Boloudakis Zuzzer Ali Shamsuddin PCSIR Laboratories Complex Karachi University of North Florida bioMérieux Jacksonville Toronto, Ontario Karachi INDIANA Dave Dodgson SPAIN Angela M. Valadez Hastings & Prince Edward County Maria Isabel Gil Munoz Purdue University Health Unit CEBAS — CSIC West Lafayette Belleville Espinardo, Murcia MICHIGAN Alison Speirs SWITZERLAND BC Ministry of Agriculture & Lands Steven Brunsting Abbotsford, British Columbia Katia Szynalski Quincy Street, Inc. Nestlé PTC Konolfingen Holland Konolfingen FRANCE Sharon Fracalossi Christine Jacquet UNITED STATES Quincy Street, Inc. Institut Pasteur Holland Paris Cedex ARIZONA Margo C. Jones MINNESOTA GERMANY US Food & Drug Adminstration Stefanie E. Gilbreth Phoenix Ecolab Denis S. Boursillon Eagan Scheer Cheryl D. McCall Maricopa Co. Sheriffs Office OKLAHOMA Mesa GREECE Dina Bryant George J. Kyratsakis CALIFORNIA National Steak and Poultry Thessaly Laboratories Owasso Melissa Garrod-VanLaningham Larissa, Thessaly Swift & Co. Dixon

48 FOOD PROTECTION TRENDS | JANUARY 2006 UPDATES

Silliker, Inc. Announces ations for Amber Networks, Inc. manager of controls engineering. New Appointments Previously, he held management He holds a bachelor of science in Mz" Carter was appointed positions at Sieger Engineering, Inc., electrical engineering from the Applied Materials, Inc., and Whessoe University of Missouri-Rolla. general manager of the Silliker, Varec, Inc. “Matt’s strength is systems Inc., Research Center in South Mr. Prasad holds a master’s controls and software, and he has Holland, IL. He previously served as degree in mechanical engineering been a major force in driving project a section manager for microbiology from New Mexico State University, execution within the organization,” and food safety for Kraft Foods and a bachelor’s degree in mechanical says Mr. Clucas. North America. engineering from Bangalore Univ- Mr. Felton joined FKI Logistex in Phil Ihrke was named laboratory ersity, India. 1998 as senior mechanical engineer, director of Silliker, Inc., Madison, WI. and was subsequently promoted to Prior to joining Silliker, he served as a FKI Logistex Promotes project engineer and senior project quality control supervisor for Chr. Three Senior Managers engineer. He holds a bachelor of Hansen in Milwaukee, WI. science in engineering management Erdogan Ceylan, Ph.D., was in North American Manufacturing Systems from the University of Missouri-Rolla promoted to director of the Silliker, and a master of business administrat- Unit Inc., Research Center in South ion from the University of Missouri- Holland, IL. KI Logistex® announces the St. Louis. In his new role, Mr. Felton promotion of three senior will oversee the unit’s international Novazone Inc. Appoints managers in the company’s North sales representative structure, adding Ram Prasad Vice American Manufacturing Systems representatives to increase the President of Operations unit, aimed at furthering the unit's company’s sales coverage in Latin growth plans. Leading the promotions America. He reports to Martin Clark, — has announced the is the appointment of Ken Thouvenot director, newspaper and international appointment of Mr. Ram Prasad to vice president of project manage- operations. as vice president of operations. Mr. ment and engineering. Prasad is responsible for all functions A 10-year veteran of FKI Rob Mitchell Joins of operations for Novazone, and Logistex, Mr. Thouvenot most Computerway Food will report directly to Paul White, recently served as vice president of Systems president and chief executive officer. project management and marketing R* Mitchell has joined Com- Mr. Prasad will be instrumental in the Manufacturing Systems unit. puterway Food Systems as help in implementing key operational He holds a bachelor of science in desk officer. processes. He brings |5 years of mechanical engineering from South- In his position, Mr. Mitchell operations, manufacturing and quality ern Illinois University at Carbondale provides technical support to experience to Novazone. During his and a master of business adminis- customers, assists in testing and career, he held numerous executive tration from Washington University development of Computerway positions in emerging technology in St. Louis. products, and helps with on-site markets including aerospace, petro- Ted Clucas, president, Manu- installations. chemical, semiconductor and contract facturing Systems, FKI Logistex North Mr. Mitchell has eight years manufacturing. America also announced the pro- experience in information technology. Before joining Novazone, Mr. motion of Matt Wicks to director of He attended Guilford Technical Comm- Prasad was vice president of new systems engineering, as well as the unity College and has certifications in product operations and business promotion of Brett Felton to the new information systems technology and process development for Asyst role of international sales manager. networking. Mr. Mitchell served in the Technologies, Inc. Prior to Asyst, With FKI Logistex since 1995, United States Marine Corps for four Mr. Prasad was director of oper- Mr. Wicks previously served as years.

JANUARY 2006 | FOOD PROTECTION TRENDS 49 Reducing Chicken the production of bacteriocins, breaks and produce accounted for Pathogens making it much more attractive 80. But in 2002-2003, produce for industrial testing. accounted for 3! Salmonella out- roteins called bacteriocins, According to Stern, there has breaks and poultry accounted for produced by bacteria, been substantial industry interest in 29. can reduce Campylobacter licensing the technology. Bacterio- “Fresh fruits and vegetables are pathogens to very low levels in cins could become an alternative at the center of a healthy diet, so chicken intestines and could help to antibiotics for protecting poultry. it’s critical that steps are taken to reduce human exposure to food- The current research is funded improve their safety,” said CSPI food safety director Caroline Smith borne pathogens, Agricultural and coordinated by the US Depart- DeWaal. “FDA should require Research Service (ARS) scientists ment of State, the International growers to limit the use of manure report. The research was coor- Science and Technology Center, to times and products where it dinated by scientists at the ARS and the ARS Office of International poses no risk. And packers and Richard B. Russell Research Center Research Programs. http://www. shippers should mark packaging to in Athens, GA. They collaborated ars.usda.gov/is/AR/archive/nov05/ ensure easy traceback when fruits with scientists from the former poultry! 105.htm. Soviet Union on this and other and vegetables are implicated in an food safety research. outbreak.” In a chicken’s gut, the bacterio- Salmonella Outbreaks Although produce outbreaks cins can crowd out pathogenic Linked to Produce on were responsible for the most bacteria, making it less likely that illnesses, seafood was responsible pathogens could infect poultry or the Rise for more outbreaks, 899, than any humans. Bruce Seal, research leader ost people properly other food, but only 9,312 illnesses. for the Poultry Microbiological associate Salmonella with Poultry triggered 476 outbreaks Safety Research Unit in Athens, raw poultry. But accord- involving 14,729 illnesses; beef triggered 438 outbreaks involving is directing the work on reducing ing to an analysis of food-poisoning 12,702 illnesses, and eggs triggered foodborne bacterial pathogens like outbreaks by the Center for Science 329 outbreaks involving 10,847 Campylobacter. The research was in the Public Interest, fresh produce illnesses. CSPI’s database includes begun by ARS microbiologist is catching up with chicken as a only outbreaks where both the food Norman Stern in Athens. Stern major culprit of Salmonella infect- and the pathogen are identified, so was awarded a patent on uses for ions. And, says CSPI, produce- bacteriocins. He and colleagues its data represents only a fraction related outbreaks tend to be larger of the total burden of foodborne Greg Siragusa and Eric Line have than poultry-related outbreaks, applied for several other patents illnesses. The CDC estimates that and sicken more people, sometimes as well. 76 million Americans get sick and hundreds at a time. The work was completed in 5,000 die from foodborne hazards In CSPI’s Outbreak Alert! collaboration with Edward Svetoch, each year. database, which contains informa- a Russian Federation scientist at the In recent years, Salmonella tion on nearly 4,500 outbreaks State Research Center for Applied outbreaks have been traced back between 1990 and 2003, produce Microbiology in Obolensk. Svetoch to lettuce, salads, melons, sprouts, and Stern evaluated tens of thou- triggered 554 outbreaks, sickening tomatoes, and other fruit-and sands of bacterial isolates from 28,315 people. Of those 554 out- vegetable-containing dishes. In 2004, poultry production environments. breaks, |! 1 were due to Salmonella. there were three separate out- Stern and his colleagues have found Although poultry has histori- breaks involving 561 Salmonella promise in numerous organisms for cally been responsible for far more infections that were linked to anti-Campylobacter activity, namely Salmonella infections, in the most contaminated Roma tomatoes. Bacillus circulans and Paenibacillus recent years in CSPI’s database, From 2000 to 2002, Salmonella- polymyxa. produce seems to be catching up. contaminated cantaloupe imported In addition, Stern and his From 1990 to 2001 poultry ac- from Mexico sickened 155 and killed colleagues successfully enhanced counted for 121 Salmonella out- two.

50 FOOD PROTECTION TRENDS | JANUARY 2006 Salmonella isn’t the only patho- Dateline NBC report in 2004 Action Guide gen that ends up on produce. In revealed that upon routine inspec- I. Assist schools in developing 2003, green onions in salsa from a tion, foods in some schools were food safety policies and Pennsylvania ChiChi’s restaurant being held at temperatures well procedures. transmitted hepatitis A to 555 below what is considered safe. For . Provide food safety support people, killing three. Also that year, instance, hamburgers checked at a and training for school staff. E. coli on a bagged salad mix recently renovated high school in . Maintain knowledge of sickened more than 50 restaurant Oklahoma City were held at 20 current food safety research patrons in the San Diego area. degrees below the |40°F tempera- and practices and provide CSPI has long recommended ture required to prevent bacterial this information to school the creation of a single food safety growth. In Detroit, violations were staff. agency and an emphasis on improv- found in 60% of routine inspections. . Provide food safety curricula ing on-farm practices to help curb Other concerns included workers’ and materials. foodborne illness. FDA-regulated lack of access to hot water and soap . Publicize and provide foods are linked to two-thirds of for handwashing and the presence recognition for food safety foodborne illness outbreaks, yet the of flies in cafeterias. activities of schools. FDA’s budget is only 38 percent of Incidents of food poisoning in . Be members of or consult- the total federal food safety budget. schools are isolated, yet food safety ants to Food-Safe School While USDA has the resources to violations can lead to unsafe food Teams. inspect meat plants daily, the FDA preparation practices and increase Sources: inspects food facilities it regulates the chance of foodborne illness on average just once every five outbreaks. The National Coalition |. Dateline NBC Report, years. Neither agency has principal for Food-Safe Schools (NCFSS), November 2004. Available responsibility for overseeing on- a group that aims to improve at: www.msnbc.msn.com/id/ farm food-safety practices. food safety in US schools, has 6430258. CSPI’s report, “Outbreak Alert! put together a list of food safety . The National Coalition for Closing the Gaps in Our Federal guidelines for food service profes- Food-Safe Schools. Available Food Safety Net,” is updated sionals, with the idea that food at: www.foodsafeschools. annually, and is available at http:// service staff members are the key org/foodservice.php. www.cspinet.org/foodsafety/ to safe cafeteria food. outbreak_report.html. According to the Coalition, Targeting Antibiotic no one person can ensure that Resistance in Bacteria Cooperative Extension the school is food-safe. Everyone interested in the health and safety genetic chip that detects Part of Food Safety of students has an important role. more than 100 antimicro- Team in Schools This includes school administrators, bial-resistance genes in school foodservice staff, school bacteria has been developed by very day, millions of child- nurses, teachers, families and Agricultural Research Service (ARS) ren in the United States students, the local health depart- scientists in Georgia. The DNA chip, flock to their school cafete- ment staff, and the local cooperative called a DNA microarray, is a small rias for lunch. For staff members, extension service. glass slide that allows researchers to it can be a challenge to keep food Cooperative extension services determine the presence or absence safe while efficiently serving the can help schools become food-safe of particular DNA sequences in a large numbers of students who by providing training, materials, and sample. come to lunch at the same time and resources. The Food-Safe Schools ARS microbiologists Jonathan those who have lunch later in the Action Guide developed by the Frye, Charlene Jackson, Mark Englen day. In some older schools, safe Coalition urges Cooperative and Paula Cray developed the DNA food preparation is even more Extension services to follow these difficult when the staff must work simple but critical recommenda- microarray to detect genes that in less than ideal cafeteria facilities tions. Details, tips, and resources make bacteria resistant to antibiot- that may not have easily accessible to help implement each recommen- ics. The scientists are based at the hot water for handwashing. dation are outlined in the Action ARS Bacterial Epidemiology and Food safety in schools gained Guide’s in-depth modules found Antimicrobial Resistance Unit in some national attention when a at www.foodsafeschools.org. Athens, GA.

JANUARY 2006 | FOOD PROTECTION TRENDS 51 Antimicrobial compounds, or uses the unique characteristics of Current FDA Activities antibiotics, have been used for years casein, a milk protein that is the Related to the Listeria to fight bacterial infections. But chief nutritional ingredient in some bacterial pathogens, like cheese. Casein is also used in non- monocytogenes Action Salmonella and Campylobacter, and food products including adhesives, Plan other intestinal bacteria, like finishing materials for paper and Escherichia coli and Enterococcus, are textiles, and paints. bjective |: Develop becoming resistant to antibiotics. Casein is first extracted from and revise guidance for Unfortunately, under the right milk with high-pressure carbon processors that manu- conditions, DNA that’s linked to dioxide (CO,), a method developed facture or prepare ready-to-eat resistance may be exchanged by Peggy Tomasula, the research foods and develop or revise guid- between bacteria— including those leader at ERRC’s Dairy Processing ance for retail and food service bacteria responsible for animal and and Products Research Unit. She and institutional establishments. human infections—when they come found that if this casein is mixed The FDA will develop and together. Scientists need to know with water and glycerol and left issue guidance on enhancing the which bacteria are resistant to undisturbed to dry, it results in a safety of the production of fresh-cut antibiotics and how bacteria water-resistant, flexible, film-like produce. continue to develop resistance to material. ARS holds a patent on the A Produce Action Plan Public new antibiotics. method Tomasula developed. Meeting was held on 6/29/04. One The researchers use the micro- The casein films could serve as of the outcomes of the meeting was arrays to track resistant genes in stand-alone sheets or as thin a greater need to involve the retail bacteria from farm and slaughter coatings that form a barrier to segment of the food industry in facility samples. According to Frye, outside substances while protecting training regulators/industry in this information will help identify a product from damage or contami- ensuring the safety of produce. possible points to target for nation. The edible film locks in One of the organisms of concern intervention strategies to prevent moisture, so it can coat dairy food mentioned was Listeria monocyto- the development and spread of products, such as cheese, or genes. resistance. function as part of a laminate in FDA, in cooperation with Read more about the research packaging for cottage cheese or in the November 2005 issue of Michigan State University, will yogurt. Flavorings, vitamins or Agricultural Research magazine, continue to examine the levels of minerals could be added to enhance available online at: http://www.ars. Listeria monocytogenes transferred flavor and nutrition. usda.gov/is/AR/archive/nov05/ in retail food establishments. Spec- Michael Kozempel, a recently dnal 105.htm. ifically, the project is to study trans- retired ERRC chemical engineer, fer rates between foods contamin- developed a continuous pilot plant Flexible Coating Made ated with Listeria monocytogenes and process to produce the film. He food contact surfaces (i.e., slicing from Milk found a suitable belt material and machines, knives, spoons, etc.). This feeding mechanism so that the iew this report online, plus was a grant awarded through the solution can be uniformly spread any included photos or Center for Food Safety and Applied and dried to form a film that is other images, at www.ars. Nutrition’s (CFSAN) Office of readily removed from the belt. The usda.gov/is/pr. Science collaborative grant process Several products commonly process can be modified for other in 2002. The researchers are writing found in grocery store dairy aisles proteins. a paper for peer review. These could soon be coated in an edible ARS has filed a patent applica- results should be considered as we and water-resistant milk protein, tion on the continuous production move forward and discuss appropri- thanks to a new process developed process Kozempel has developed, ate intervention strategies at retail. by Agricultural Research Service and is interested in finding business FDA will review the Model (ARS) scientists that makes possible partners to move it to market. Food Code to determine if provi- the continuous manufacture of Read more about this research sions that address preventive casein film. in the November 2005 issue of controls, such as approved source, The process, created at the Agricultural Research magazine: http:// date marking, and cold-holding ARS Eastern Regional Research www.ars.usda.gov/is/AR/archive/ times and temperatures, warrant Center (ERRC) in Wyndmoor, PA, nov05/milk! 105.htm. revision.

52 FOOD PROTECTION TRENDS | JANUARY 2006 The 2002-2004 Conference for At their 2004 meeting, the CFP for regulators to reduce L_ mono- Food Protection (CFP) Date-mark- accepted two HACCP guidance cytogenes related illnesses. Mode: ing Committee compiled a list of documents developed by FDA and Satellite/web. Satellite course Food Code sections that pertain reviewed by the CFP HACCP (3 hours in length) Web course to Listeria monocytogenes control. Committee. These two guides out- (1 hour in length) Primary Audience: The Committee is currently in the line the identification and control FDA and state/local regulators of process of developing a guidance of risk factors by industry operators retail food, milk and manufactured document detailing the use of and the use of risk-based inspect- food (includes seafood, except targeted sanitation procedures ions by regulators. Many of the shellfish) operations. Secondary to assist in the control of L. mono- intervention strategies outlined in audience: industry. cytogenes. the guides pertain to the control Objective 3: Enhance consumer FDA issued a Federal Register of L. monocytogenes. The guides have and health care provider infomation been widely disseminated to state and education efforts. Notice on March 4, 2005 requesting and local regulatory officials and Educational programs about the the following data and information industry. risks of listeriosis have taken place from the retail and foodservice FDA will promote the inclusion through the media, health profes- industry: of L. monocytogenes control strate- sional organizations, contacts with L. monocytogenes levels in pro- gies in future guidance documents authors of books on pregnancy, and ducts stored in retail and food- that address food processing at educational programs for special service facilities; retail operations (e.g., smoked at-risk groups including seniors and Levels of environmental harbor- seafood, specialty meats). pregnant women. During the last age of L. monocytogenes on food and FDA representatives worked 3 years, CFSAN has participated in non-food contact surfaces; with the Association of Food and a program of health fairs utilizing Effects of short and long-term Drug Officials (AFDO), the Univ- Hispanic radio and television and refrigerated storage on levels of ersity of Florida, and Florida A&M Wal-Mart. Health messages on the L. monocytogenes; University to develop guidance for risk of listeriosis are delivered over Impact of time and temperature food processing at retail. These the Spanish language radio and tele- on levels of L. monocytogenes in guidance documents have been vision programs and information is products; finalized and released. The draft distributed at health fairs at Wal- Efficacy of cleaning procedures guidance documents were specifi- Mart locations in Hispanic areas. A and sanitizing agents on environ- cally reviewed to assess the risk further specialized campaign target- mental surfaces and utensils; of L. monocytogenes and the organ- ed to the Latino community on the Frequency of use and efficacy ism was identified as a hazard in concerns of queso fresco cheese of adding inhibitors to food pro- a number of these guidance docu- was launched in the spring of 2005. The program utilizes the Hispanic ducts in retail and food service ments (e.g., smoked seafood, cured and hot smoked sausage). media and community outreach establishments to reduce or prevent L. monocytogenes guidance for workers (promotoras) to get the L. monocytogenes growth; and dairy plants is under development message out. A public health edu- Effect of training regarding at CFSAN. cational campaign by the public- hygienic practices and sanitation FDA/CFSAN is developing private Partnership for Food Safety on levels of L. monocytogenes in guidance on the Control of Listeria Education is underway to advise products in retail and foodservice monocytogenes in Refrigerated consumers to keep their refrigera- establishments. Ready-To-Eat Foods. tors at 40°F to prevent foodborne FDA will issue guidance, in Objective 2: Develop and illness, including listeriosis. Informa- conjunction with the CFP, to the deliver training and technical tion has been released through the retail and food service industry and assistance for industry and food media and is also being disseminated state and local regulatory profes- safety regulatory employees. through grocery stores where sionals on the use of HACCP prin- L. monocytogenes Preventative refrigerator thermometers are ciples to identify and control risk Controls for Regulators — satellite promoted. factors contributing to foodborne course under development. Pur- Objective 4: Review, redirect, illness. This guidance will include pose: To review existing training and revise enforcement and regul- intervention strategies that can be for regulators and processors on atory strategies including microbial used to control L. monocytogenes preventive controls and guidance product sampling and analytical and other pathogens. and to update and develop training methods.

JANUARY 2006 | FOOD PROTECTION TRENDS 53 INDUSTRY PRODUCTS

tiple and valveless piston pumps, peri- Deficiencies and variations in staltic, micro-annular, vane and cen- sampling practices can significantly trifugal pumps. Our pumps offer ac- affect the accuracy, consistency, and curate and reliable performance with the usefulness of environmental data, smooth, pulseless delivery, precise flow promoting many leading companies to and leak-free operation. A wide range seek cost-effective training solutions of materials provides optimum fluid to protect their significant investment compatibility, low maintenance and in environmental monitoring programs. Micropump Inc. long life. For more than 40 years, Micro- Developed in partnership with Biotrace International Inc., an ISO pump has led the fluid handling Micropump® Accelerates 9001 maufacturer of industrial micro- industry in the development of min- Fluid Handling Product biology products, “Swabbing Tech- iature pumps and systems for OEM niques” combines expert content, Development and industrial applications. Micropump outstanding instructional design, and M icropump® introduces a refined operates as a business unit of IDEX proven adult learning strategies into rapid response prototyping Corp.,a world leader in positive dis- an interactive, and time savings train- process to help bring products to placement pump technologies and ing tool. The hands-on program can market faster. Rapid response proto- other industrial products.As an IDEX help companies reduce common tech- typing accelerates product develop- company, Micropump utilizes Kaizen, nician errors and protect the integ- Lean Manufacturing, Value Stream ment cycle times, allowing quick itera- rity of environmental data by pro- tive design changes to meet any dis- Mapping and Six Sigma process im- viding sampling technicans with pensing, transfer, circulation or dos- provement strategies to improve qual- comprehensive training on industry ing application. ity and increase value in its product. best practices. The program contains: Micropump’s engineering team Micropump Inc. A presentation on CD containing blends flexible thinking and application 360.253.2008 video clips and digital pictures that expertise with a systematic, customer- Vancouver, WA demonstrate proper sampling steps focused approach to meet liquid han- www.micropump.com/pr and techniques; a facilitator’s presen- dling challenges. Micropump employs tation guide that provides instructors Design for Six Sigma and other Op- Silliker, Inc. Releases with insightful recommendations and erational Excellence processes to tips to implement and conduct train- integrate customer expectations with “Swabbing Techniques” for ing sessions; technician workbooks Micropump’s capabilities. This allows Sampling the Environment for short cycle time innovation and and Equipment that provide learing objectives, step- reduced overall development times. by-step diagrams, interactive excer- S illiker, Inc. has released “Swabbing In addition, Micropump can seamlessly cises, work-sheets and challenging integrate a wide selection of fluid han- Techniques for Sampling the questions; and a quiz addressing key dling components and assemblies into Environment and Equipment Techni- points covered in the program. a system’s architecture. cian Training Program,” a ground- Silliker, Inc. Micropump’s diverse range of breaking learing tool for QA techni- 708.957.7878 pumping technologies includes micro- cians who collect samples in wet pro- Homewood, IL cavity and external gear pumps, mul- cessing environments. www.silliker.com

The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so warrant any views or opinions offered by the manufacturer of said articles and products.

54 FOOD PROTECTION TRENDS | JANUARY 2006 INDUSTRY PRODUCTS

and stand-alone cleaning systems ing systems of carbon and high which allow for continuous use of purity alumina ceramic, or alpha sin- product. Systemate Numafa’s product tered silicon carbide, ensure process line also includes equipment to clean integrity. Patented one-hour dry run and sanitize vats, containers, racks, rated bearing system now available for smoke trees, smoke sticks, smoke the high head versions. Heads to 350 screens, wooden and plastic pallets, ft, flows to 350 GPM, 25 HP sizes and totes, lugs and baskets. dry run rated. Applications for the MDM include Systemate Numafa NA Systemate Numafa NA fume scrubbers, plating, bulk chemical 800.240.3770 transfer, desalination, paper produc- Canton, GA Systemate Numafa Offers tion, chlorination, refineries, metal www.numafa.com Pallet Washer PWMV-E pickling and water treatment. Two-year Warranty Iwaki America Inc. aon Numafa’s new PWMV-E on Expanded Dry Run 508.429.1440 is an economical alternative for Capability Mag Drive Holliston, MA the cleaning of pallets, freezer spac- Pump from Iwaki America www.iwakiamerica.com ers and slip sheets. The PWMV-E offers effective waki America Inc. announces larger water circulation which results in the sizes of their MDM chemical pro- Eagle Introduces New Red conservation of water. At the end of cess magnetic drive pumps, which are Hots® Heat Lamps the washing cycle, the washing water now rated for dry run operation and ew Red Hots® heat lamps also passes through the strainer sys- come with a full 2-year warranty. from Eagle Foodservice Equip- tem into the tank for re-use. This re- The MDM wide-ranging line of ment are the ideal way to keep pre- duces water costs. chemical process pumps offers mod- pared foods warm while preserving The PWMV-E can be easily ad- els that exceed ANSI hydraulics. their appetizing appeal, appearance justed to the correct product size, al- Capable of handling temperatures to and taste. lowing for smooth product transport. 302°F the competitively priced MDM Featuring a top-quality non-cor- With in-feed and out-feed sides, also provides patented, repeatable rosive, durable aluminum exterior the PWMV-E is suitable for placing dry-run technology up to 25 HP. construction, Red Hots” heat lamps in a continuous transport system. MDM is a compact close-coupled also contain a reflector plate that fo- Approximately 50 units can be washed design with modular construction and cuses heat from the calrod heating per hour. individually replaceable parts, allowing element. Each element can be con- simple maintenance and lower cost of The washer is stainless steel in trolled individually, with dedicated ownership. The convenient mounting construction with the exception of switches for each of the elements, plus configuration and dual back pull-out accessories. It features removable a red-lighted rocker switch that indi- design provides user the ability to stainless steel spraying pipes, stainless cates whether the unit is on. maintain line pressure while remov- steel nozzles and sieve filtration. Red Hots® heat lamps are avail- ing the motor, or if necessary, access Heating takes place by means of able in 120V, 208V and 240V units, in to the pump internals from the foot direct-steam injection, heat exchanger, standard or high-watt options. Cus- or electric calrod heating elements. mounted front casing design to avoid disturbing the piping. tomers can choose from 16 standard Temperature is adjustable via a ther- The MDM design features stan- models ranging from 18 inches to |44- mostat. dard construction materials of ETFE, inches in length. Shatterproof 60-watt Systemate Numafa has manufac- for cost-effective handling of most incandescent bulbs are available for tured and developed cleaning systems aggressive chemistries, and PFA, for purchase with the units, or separately. since 1977. The company provides added temperature capabilities and All heat lamps can be attached to a high-capacity, fully automated in-line high purity applications. Available bear- shelf or other surface using stainless

JANUARY 2006 | FOOD PROTECTION TRENDS 55 INDUSTRY PRODUCTS

steel brackets or, if preferred, sus- efficiency and strong design for every calibration (five-point conductivity — pended from the ceiling using hanging application. When motorized by the one point per range). The stainless tabs. The wire guards are constructed Limitorque MX, SMB or L120 series steel pH probe has a virtually unbreakable sensor that eliminates of |0-gauge chrome-plated wire. Dual electric actuators, the MT series of- the frustrations of delicate glass and tandem-mount units are also avail- fers flexibility for a wide range of valve electrodes. Complete with both a able. opening and closing times. non-glass pH probe and solid-state Eagle Foodservice Equipment Flowserve Corp. conductivity electrode, this ultra- 800.441.8440 434.528.4400 rugged meter system is engineered Clayton, DE Lynchburg, VA to withstand harsh use in the most www.eaglegrp.com www.flowserve.com difficult of applications. IQ Scientific Instruments, Inc. Flowserve Limitorque 760.930.6501 Launches the MT Series Carlsbad, CA of Bevel Gear Operators www.phmeters.com lowserve Corp. announces the launch of the Limitorque Actua- New Daymark Error-proof tion Systems MT series of bevel gear Monitoring Device Ensures operators. The MT series operators Food Safety are optimized to deliver reliable per- sei Safety Systems intro- formances in power industry valve ap- duces the new TimeStrip® fresh- plications, among other uses. ness indicators. TimeStrip®, which Designed as a superior combina- automatically monitors freshness, tion of a bevel gear operator torque helps processors and distributors housing with a new thrust base design, the MT series is ideally suited for track food freshness in transit and in torque-seated valve applications and storage, thereby saving the expense IQ Scientific Instruments, Inc. applications involving elevated process and potential health hazards caused by spoiled or wasted food. temperatures. MT series bevel gears Waterproof Non-glass pH and thrust base housings are made of TimeStrips are ideal for proces- dectile iron. and Conductivity from 1Q sors because they can be applied to The MT series features robust Scientific Instruments food items where there is a high risk thrust bearings and drive sleeve/stem he 1Q170 is a dual technology of bacteria such as seafood, poultry, nut design. These combine to offer the pH meter — non-glass or glass meat and dairy. By protecting these most rugged bevel gear operator avail- — with multi-parameter capabilit- types of high-quality foods, processors able for handling the seating and un- ies. This rugged meter system is will be ensuring the safety of their seating forces of high-pressure gate NEMA4x (IP 67) rated, showcases products while contributing to their and glove valves found in power plants an extra large LCD display with bottom line. around the world. The MT operator LED backlight, and has the ability DayMark TimeStrips are easy to stem nut is shouldered in the drive to measure accurately pH, mV, apply and use, and with their strong sleeve to capture thrust forces within temperature, ORP, conductivity, adhesive, they can be applied to any the thrust housing without transfer- TDS and salinity. Features include fresh or frozen food packaging. To ac- ring those forces to the torque hous- automatic temperature compen- tivate the TimeStrip,® simply peel off ing. sation, automatic pH buffer recog- the backing, squeeze the bubble at the Available in torque ranges to nition, automatic conductivity cell back of the strip and apply it to the 8,000 ft-lb and thrust ranges to constant recognition with auto food container. Once activated, a 325,000 Ib, the MT series provies high ranging, and up to three-point pH purple mark appears that gradually

56 FOOD PROTECTION TRENDS | JANUARY 2006 moves along the white horizontal bar flexible packaging and labels. This TTO try. The DataFlex Plus also provides as the food approaches its expiration unit provides on-line printing of vari- the ability to manage up to four print- date. When the horizontal bar turns able and real-time data, such as expi- ers from one controller, delivering a completely purple it’s time to discard ration dates, batch/lot codes, ingredi- simple and cost-effective solution for the food. ents/parts listings, bar codes and logos. applications that require more than TimeStrips are available in two, The DataFlex Plus features proven, one printing system.” three, five and seven-day progression patented direct-drive ribbon technol- The bi-directional ribbon drive strips. For large volume orders, Day- ogy that contains few wearable parts, allows unused ribbon to be recap- Mark can customize the time length which increases reliability and mini- tured following each print. This main- on the progression strips to track by mizes downtime and costs associated tains a | mm gap between prints for hours or weeks. TimeStrips can be with ribbon breaks. The |,000-meter the complete length of the ribbon, used within an existing HACCP pro- ribbon is the longest standard length creating more prints per roll and en- gram. on the market, so there are less fre- suring the highest possible efficiency. DayMark® Safety Systems quent changes and higher production Videojet Technologies Inc. 800.847.0101 line efficiency. Additionally, the unit 800.843.3610 Bowling Green, OH features the simplest ribbon cassette Wood Dale, IL www.daymark.biz on the market, making changeovers www.videojet.com fast, easy and virtually fail-safe. The DataFlex Plus has an intui- X treme Steam by tive 8.4-inch SVGA graphical user in- AmeriVap Systems terface and color touch screen with _ Steam are industrial easy-to-learn, icon-based controls. The cleaning and sanitizing systems. standard WYSIWYG job display fea- X treme Steam, 220°-365°F, known tures a zoom facility to reduce opera- Videojet Technologies Inc. as 95% dry steam (only 5% moisture). tor error and minimize the potential Being a state of aeriform aggregation, for printing incorrect codes. Three Videojet Dataflex® Plus levels of password protection provides it has a remarkable propagation Thermal Transfer added security. capacity even in difficult places to Overprinter Offers “The DataFlex Plus offers supe- reach on equipment, production lines, Maximum Reliability, rior flexibility for all production envi- packaging sensors, refrigeration sys- Efficiency for Coding on ronments,” says Kent Morris, TTO tems, electrical panels, circuit boards, gaskets, slicers, dicers, etc. No need Flexible Packaging product manager, Videojet Technolo- gies. “It has the built-in capability to for toxic cleaning and disinfectant i new DataFlex® Plus thermal change between intermittent and con- agents. Uses only quarts per hour, not transfer overprinter (TTO) from tinuous modes in right-hand or left- gallons per minute. Videojet Technologies Inc. offers the hand operation. Serial, Ethernet and AmeriVap Systems industry’s highest reliability, lowest USB communications are standard, 404.350.0239 cost of ownership and simplest op- delivering the most comprehensive Atlanta, GA eration for high resolution coding on communications package in the indus- www.amerivap.com

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JANUARY 2006 | FOOD PROTECTION TRENDS 57 COMING EVENTS

FEBRUARY * 14-16, HACCP Short Course for 12-13, ISO 22000 Food Safety Man- Dairy Processing Operations, agement System Internal Auditor, 7-9, FPA’s 2006 Food Claims and Cornell University, Dept. of Food Mississauga, Ontario, Canada. For Litigation Conference, San Juan, Science and International Dairy more information, call Canadian Stan- Puerto Rico. For more information, go Foods Association (IDFA), Wyndham dards Association at 800.463.6727; to www. fpa-food.org. Syracuse Hotel, Syracuse, NY. For E-mail: [email protected]. 8-9, Quality Milk Conference, Uni- more information, contact Steve versity of Wisconsin-Madison, Madi- Murphy at 607.255.2893; E-mail: MAY son, WI. For more information, con- [email protected]. 9-12, ABB Automation World tact Dr. Scott Rankin at 608.263.2008 16-18, International Conference Users Conference, Hilton Americas, or go to www.cdr.wisc.edu. onWomen and Infectious Diseases: Houston, TX. For more information, 13-14, ISO 22000 Food Safety Progress in Science and Action, contact Marcia Zemanek at 440. Atlanta Marriott Marquis Hotel, Management System Essentials, 585.6830; E-mail: marcia.zemnek@ Atlanta, GA. For more information, Mississauga, Ontario, Canada. For us.abb.com. contact Sakina Jaffer at 404.37 1.5308; more information, call Canadian Stan- 12-14, Interbake China 2006, E-mail: smj|@cdc.com. dards Association at 800.463.6727; Guangzhou International Convention & E-mail: [email protected]. 19-22, Annual Conference of the Exhibition Center, Guangzhou, China. Association for General and Appl- 15-16, 4th European Symposium For more information, go to www. ied Microbiology, Jena, Germany. For on Oats: Oats and Health Foods, faircanton.com. more information, call 49.(0)3641. Brussels, Belgium. For more informa- 65.66.42; E-mail: [email protected]. tion, call 32.(0) 1620.4035; E-mail: hilde. 20-22, Food Extrusion Training JULY [email protected]. Course, St. Etienne, France. For more 20-23, 2nd International Confer- information, call 32.(0)1620.4035; 3-6, SFAM Summer Conference ence on Microbial Risk Assess- E-mail: hilde.keunen@scisoceurope. —‘“‘Living Together”’ Polymicrobial ment: Foodborne Hazards, The org. Communities, Apex International Sofitel Wentworth Hotel, Sydney, 21-22, Product Development: Hotel, Edinburgh, United Kingdom. For Australia. For more information, call 61.2. Planning for Longevity in the more information, E-mail: meetings@ 8399.3996; E-mail: [email protected]. Marketplace, Orlando, FL. For more sfam.org.uk; or go to www.sfam. 21-25, Diploma in Food Hygiene information, call 32.(0)1620.4035; org.uk. and Safety, GFTC, Guelph, Ontario, E-mail: hilde.keunen@scisoceurope. 14-21, XXVI International Work- Canada. For more information, con- org. shop/Symposium on Rapid Meth- tact Marlene Inglis at 519.821.1246; 22-24, Food Safety Summit, ods and Automation in Microbi- E-mail: [email protected]. Mandalay Bay Convention Center, Las ology, Manhattan, KS. For more infor- 26—March 3, International Meeting Vegas, NV. For more information, call mation, contact Daniel Y.C. Fung at on Radiation Processing, Hilton 800.746.9646 go to www.foodsafety 785.532.1208; E-mail: [email protected]. Kuala Lumpur, Malaysia. For more in- summit.com. formation, go to www.imrp2006.com. 26-29, Food Microbiology Research 28-March |, Wisconsin Process Conference XX 2006, Radisson Cheese Short Course, University of Hotel Northbrook, Northbrook, IL. Wisconsin-Madison, Madison, WI. For For more information, call 847.298. more information, contact Dr. Bill 2525 or go to www.radisson.com. Wendorff at 608.263.2015 or go to fmrc. www.cdr.wisc.edu. [AFP UPCOMING APRIL MEETINGS MARCH ¢ 7-12,Conference for Food Protec- e 8-10, Food Safety World Confer- tion, Hyatt on Capitol Square, Colum- AUGUST 13-16, 2006 ence and Expo, Washington, D.C. bus, OH. For more information, con- Calgary, Alberta, Canada For more information, go to www. tact Trevor Hayes at 408.848.2255; foodsafetyworldexpo.com. E-mail: [email protected]. JULY 8-11, 2007 Lake Buena Vista, Florida

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58 FOOD PROTECTION TRENDS | JANUARY 2006 The Food Safety Meeting VVhere science Vieets Business

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JANUARY 2006 | FOOD PROTECTION TRENDS 59 SERVICES

CAREER SERVICES SECTION CHEMISTRY BRANCH CHIEF List your open positions in Food Chemistry Branch Chief — FT Federal job Protection Trends. Special rates for this opportunity with the USDA Food Safety and section provide a cost-effective means Inspection Service in Alameda, CA. The Branch for you to reach the leading professionals Chief directs and performs complex analyses of meat and poultry. B.S. chemistry & professional in the industry. Call today for rate work as a lead or supervisory chemist in a residue information. or food analyses laboratory required. Salary $96,300, Ads appearing in FPT will be posted plus recruitment incentives up to $24,000 and on the Association Web site at www. relocation incentives available. Please contact foodprotection.org at no additional cost. Wendy at [email protected] or at Send your job ads to Donna Bahun 1-800-370-3747 x2554 for information on how to apply. at [email protected] or to the Association office: 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864; Phone: 800.369.6337; 515.276.3344; Fax: 515.276.8655.

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60 FOOD PROTECTION TRENDS | JANUARY 2006 Continued from page 68

But what about those juices? The public health During the halfway point of the golf tour- inspectors I’ve spoken with say that sales of nament in Baltimore in August at the IAFP Annual unpasteurized apple cider continue to flourish in Meeting, a burley, 50-ish goateed he-man the Ontario countryside, where urbanites venture requested his hamburger be cooked, “Bloody ... for a taste of all things natural — including E. coli with cheese.” His sidekick piped up, “Me too.” O157. The argument for such natural flirtations Our golf foursome of food safety types were was laid out by a letter written to the Cobourg alternately alarmed and amazed, but ultimately Daily Star on October 31, 2005. “Because resigned to conclude that much of what passes unpasteurized cider is not boiled, it retains many for food safety advice falls on deaf ears. So who’s of the nutrients of an apple... People should be to blame? Silly consumers or boring food safety aware of where their food is coming from, but educational campaigns? Both. that is why those ‘roadside stands, community I asked the kid flipping burgers if he had a fairs, [and] farmers’ markets’ will often offer high meat thermometer. He replied, snickering, “Yeah, quality products sold to you directly from farmers this is a pretty high-tech operation.” The young and their families who produce them — not only for you, but also for their own consumption. woman taking orders glanced about, and then Consumers worried about the possible health confided that she didn’t think there was a meat risks of cider, or any other juices or foods, should thermometer anywhere in the kitchen; this, at a take a walk down the road and befriend a local fancy golf course catering to weddings and other farmer; safety doesn’t always come in the form of swanky functions along with grunts on the golf a supermarket shelf.” Tell that to the unsuspecting course. This is a failure of management. But it is consumers who end up in the hospital. also a failure of complacency.

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JANUARY 2006 | FOOD PROTECTION TRENDS 61 The Table of Contents from the Journal of Food Protection is being provided as a Member benefit. If you do not receive JFP, but would like to add it to your Membership contact the Association office.

Journal of Food Protection. ISSN 028X Official Publication

International Association for Food Protection, Reg. U.S. Pat. Off

December 2005

Letter to the Editor

Sustained Decrease in the Rate of Escherichia coli 0157:H7—Positive Raw Ground Beef Samples Tested by the Food Safety and Inspection Service Alecia Larew Naugle,* Kristin G. Holt, Priscilla Levine, and Ron Eckel

Articles internalization of Escherichia coli 0157:H7 following Biological and Mechanical Disruption of Growing Spinach Plants Rajneesh Hora, Keith Warriner, Barry J. Shelp, and Manse! W. Griffiths” Spatial Distribution of Salmonella, Escherichia coli 0157:H7, and Other Bacterial Populations in Commercial and Laboratory-Scale Sprouting Mung Bean Beds A. Hora, M. Kumar, L. Garcia, B. Schumacher, J. Odumeru and K. Warriner* Campylobacter in Food Animals and Humans in Northern Thailand Pawin Padungtod and John B. Kaneene* Saimonelia and the Sanitary Quality of Aquacultured Shrimp Brett Koonse,” William Burkhardt I!I, Stuart Chirtel, and George P. Hoskin Virulence and Stress Susceptibility of Clinical and Environmental Strains of Vibrio vulnificus \solated from Samples from Taiwan and the United States Hin-Chung Wong,” Shu-Hui Liu, and Meng-Yi Chen Survival and Growth of Enterobacter sakazakii on Fresh-Cut Fruits and Vegetables and in Unpasteurized Juices as Affected by Storage Temperature Hoikyung Kim and Larry R. Beuchat* Outgrowth of Salmoneliae and the Physical Property of Albumen and Vitelline Membrane as Influenced by Egg Storage Conditions Jinru Chen,” Hilary Shallo Thesmar, and William L. Kerr Growth Inhibition of Escherichia coll 0157:H7 and Listeria monocytogenes by Carvacrol and Eugenol Encapsulated in Surfactant Micelles Sylvia Gaysinsky, P. Michael Davidson, Barry D. Bruce, and Jochen Weiss* Combined Effect of Carvacroi and Packaging Conditions on Radlosensitivity of Escherichia coll and Salmonelia Typhi in Ground Beef F. Chiasson, J. Borsa, and M. Lacroix’ Effect of Gamma Radiation and Oregano Essential Ol! on Murein and ATP Concentration of Escherichia coli 0157:H7 Stéphane Caillet, Francois Shareck, and Monique Lacroix* identification of Escherichia coll 0157:H7 Meat Processing Indicators for Fresh Meat through Comparison of the Effects of Selected Antimicrobial interventions K. M. Marshall, S. E. Niebuhr, G. R. Acuff, L. M. Lucia, and J. S. Dickson* Influence of Blanching Treatments on Sa/moneila during Home-Type Dehydration and Storage of Potato Slices Patricia A. DiPersio, Patricia A. Kendall,” Yohan Yoon, and John N. Sofos Predictive Model for Clostridium perfringens Growth in Roast Beef during Cooling and Inhibition of Spore Germination and Outgrowth by Organic Acid Salts Marcos X. Sanchez-Plata, Alejandro Amézquita, Erin Blankenship, Dennis E. Burson, Vijay Juneja, and Harshavardhan Thippareddi* Development and Validation of Primary, Secondary, and Tertiary Models for Growth of Salmonella Typhimurium on Sterile Chicken T. P. Oscar* Biofilm Formation and Sporulation by Bacillus cereus on a Stainless Steel Surface and Subsequent Resistance of Vegetative Cells and Spores to Chlorine, Chiorine Dioxide, and a Peroxyacetic Acid—Based Sanitizer Jee-Hoon Ryu and Larry R. Beuchat* Economic Cost of Illness Due to Escherichia coli 0157 Infections in the United States Paul D. Frenzen,” Alison Drake, Frederick J. Angulo, and the Emerging Infections Program FoodNet Working Group Relationship between Consumer Food Safety Knowledge and Reported Behavior among Students from Health Sciences in One Region of Spain Roncesvalies Garayoa, Maria Cordoba, Isabel Garcia-Jalén, Almudena Sanchez-Villegas, and Evaluation of Detection Methods for Screening Meat and Poultry Products for the Presence of Foodborne Pathogens Valerie M. Bohaychuk,* Gary E. Gensler, Robin K. King, John T. Wu, and Lynn M. McMullen Multicenter Validation of a Multiplex PCR Assay for Differentiating the Major Listeria monocytogenes Serovars 1/2a, 1/2b, 1/2c, and 4b: Toward an International Standard Michel Doumith, Christine Jacquet,” P Gerner-Smidt, L > athisen, Anne Morvan, Celia Salcedo, Mia Torpdahi, A. Vazquez, a | Martir Evaluation of a Rapid PCR-Based Method for the Detection of Animai Material Haile F. Yancy, Anuja Mohia hy E. Farrell, and M Michael J. Myers* Evaluation of Two Commercial Lateral-Flow Test Kits for Detection of Animal Proteins in Animal Feed Michael J. Myers,” Haile F ncy, Dorothy E. Farrell, Jewell D. Washington, and Russell A. Frobish A Washed-Curd Goat's Cheese as a Vehicle for Delivery of a Potential Probiotic Bacterium: Lactobacillus Teresa Delgado, Soledad Boris, Ana Rodriguez, and delbrueckii subsp. lactis UO 004 M. Fe da Fernandez, Covadonga Barbés*

Adhesion of Selected Bifidobacterium Strains to Human Intestinal Mucus and the Role of Adhesion in Enteropathogen Exclusion M. Carmen Collado, Miguel Gueimonde,* Manuel Hernandez, Yolanda Sanz, and Seppo Salminen Predicting Toxicity Equivalents in Fish Tissue J. A. Lasrado, C. R. Santerre,* and G. P. McCabe Shelf Life of Fresh Sausages Stored under Modified Atmospheres P. Tremonte, E. Sorrentino, M. Succi A. Reale, G. Maiorano, and R. Coppola*

Research Notes Prevalence of Class 1 integrons and Antimicrobial Resistance Gene Cassettes among Enteric Bacteria Found in Multisite Group-Level Cohorts of Humans and Swine L. D. Campbell, H. M. Scott,” K. M. Bischoff R. C. Anderson, and R. B. Harvey Movement and Persistence of Sa/moneiia in Broiler Chickens following Oral or Intracloacal Inoculation J. S. Bailey,” N. A. Cox, D Cosby, and L. J. Richardson Salmonella enterica Serotypes Isolated from Imported Frozen Chicken Meat in the Canary islands T. Hernandez, A. Sierra, C. Rodriguez-Alvarez, A. Torres, M. P. Arevalo, M. Calvo, and A. Arias” Subtyping Listeria monocytogenes from Bulk Tank Milk Using Automated Repetitive Element-Based PCR J. S. Van Kessel,” J. S. Kars, L. Gorski, and M. L. Perdue Antifungal Activity of Mexican Oregano (Lippia berlandieri Shauer) Martha Cristina Portilio-Ruiz, Sabina Viramontes-Ramos, Laila Nayzze! Mufioz-Castellanos, Maria Guadalupe Gastélum-Franco, Guadalupe Virginia Nevarez-Moorillon*

Microbiological Sampling of Poultry Carcass Portions by Excision, Rinsing, or Swabbing C. O. Gill,” M. Badoni, L. F. Moza, S. Barbut, and M. W. Griffiths indices to Volume 68

ERRATUM

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JANUARY 2006 | FOOD PROTECTION TRENDS 63 IAFP Dh es al flat ee

g ™®. Offers ns & Y “Guidelines for the 4 Dairy Industry” from The Dairy Practices Council®

This newly expanded Four-volume set consists of 70 guidelines.

Planning Dairy Freestall Barns 39 Grade A Fluid Milk Plant Inspection Effective Installation, Cleaning, and Sanitizing of Milking Systems 40 Controlling Fluid Milk Volume and Fat Losses Selected Personnel in Milk Sanitation 41 Milkrooms and Bulk Tank Installations Installation, Cleaning, & Sanitizing of Large Parlor Milking Systems 42 Stray Voltage on Dairy Farms Directory of Dairy Farm Building & Milking System Resource People 43 Farm Tank Calibrating and Checking Natural Ventilation for Dairy Tie Stall Barns 45 Gravity Flow Gutters for Manure Removal in Milking Barns Sampling Fluid Milk 46 Dairy Odor Management Good Manufacturing Practices for Dairy Processing Plants 48 Cooling Milk on the Farm OCOAYNnRMNRWN Fundamentals of Cleaning & Sanitizing Farm Milk Handling Equipment 49 Pre- & Postmilking Teat Disinfectants 10 Maintaining & Testing Fluid Milk Shelf-Life 50 Farm Bulk Milk Collection Procedures 11 Sediment Testing & Producing Clean Milk 51 Controlling the Accuracy of Electronic Testing Instruments for Milk Components 12 Tunnel Ventilation for Dairy Tie Stall Barns 53 Vitamin Fortification of Fluid Milk Products 13 Environmental Air Control and Quality for Dairy Food Plants 54 Selection of Elevated Milking Parlors 14 Clean Room Technology 54S Construction Materials for Milking Parlors 15 Milking Center Wastewater 56 Dairy Product Safety (Pathogenic Bacteria) for Fluid Milk and Frozen Dessert Plants 16 Handling Dairy Products from Processing to Consumption 57 Dairy Plant Sanitation 17 Prevention of & Testing for Added Water in Milk 58 Sizing Dairy Farm Water Heater Systems 18 Fieldperson’s Guide to High Somatic Cell Counts 59 Production and Regulation of Quality Dairy Goat Milk 21 Raw Milk Quality Tests 60 Trouble Shooting Microbial Defects: Product Line Sampling & Hygiene Monitoring 22 Control of Antibacterial Drugs & Growth Inhibitors in Milk and Milk Products 61 Frozen Dessert Processing 23 Preventing Rancid Flavors in Milk 62 Resources For Dairy Equipment Construction Evaluation 24 Troubleshooting High Bacteria Counts of Raw Milk 63 Controlling The Quality And Use Of Dairy Product Rework 25 Cleaning & Sanitation Responsibilities for Bulk Pickup & Transport Tankers 64 Control Points for Good Management Practices on Dairy Farms 27 Dairy Manure Management From Barn to Storage 65 Installing & Operating Milk Precoolers Properly on Dairy Farms 28 Troubleshooting Residual Films on Dairy Farm Milk Handling Equipment 66 Planning A Dairy Complex - “100+ Questions To Ask” 29 Cleaning & Sanitizing in Fluid Milk Processing Plants 69 Abnormal Milk - Risk Reduction and HACCP 30 Potable Water on Dairy Farms 31 Composition & Nutritive Value of Dairy Products 71 Farmers Guide To Somatic Cell Counts In Sheep 32 Fat Test Variations in Raw Milk 72 Farmers Guide To Somatic Cell Counts In Goats 33 Brucellosis & Some Other Milkborne Diseases 73 Layout of Dairy Milk Houses for Small Ruminant Operations 34 Butterfat Determinations of Various Dairy Products 78 Biosecurity for Sheep and Goat Dairies 35 Dairy Plant Waste Management 80 Food Allergen Awareness In Dairy Plant Operations 36 Dairy Farm Inspection 83 Bottling Water in Fluid Milk Plants 37 Planning Dairy Stall Barns 100 Food Safety in Farmstead Cheesemaking 38 Preventing Off-Flavors in Milk 103 Approving Milk and Milk Product Plants for Extended Runs

IAFP has agreed with The Dairy Practices Council to If purchased individually, the entire set would cost $327. We are offering the set, distribute their guidelines. DPC is a non-profit organization packaged in four looseleaf binders for $245.00. of education, industry and regulatory personnel concerned Information on how to receive new and updated guidelines will be included with your with milk quality and sanitation throughout the United States. order. In addition, its membership roster lists individuals and To purchase this important source of information, complete the order form below and organizations throughout the world. mail or fax (515-276-8655) to IAFP. For the past 34 years, DPC’s primary mission has been the development and distribution of educational guidelines Please enclose $245 plus $17 shipping and handling for each set of guidelines within directed to proper and improved sanitation practices in the the U.S. Outside U.S., shipping will depend on existing rates. Payment in U.S. $ drawn production, processing, and distribution of high quality milk on a U.S. bank or by credit card. and milk products. The DPC Guidelines are written by professionals who Name Phone No. comprise six permanent task forces. Prior to distribution, every guideline is submitted for approval to the state Company regulatory agencies in each member state. Should any official have an exception to a section of a proposed Street Address guideline, that exception is noted in the final document. The guidelines are renown for their common sense and City, State/Province, Code useful approach to proper and improved sanitation practices. We think they will be a valuable addition to your VISA/MC/AE No. professional reference library. he use of the Audiovisual Library is a benefit for Association International Association for Members only. Limit your requests to five videos. Material Food Prote tl on ; from the Audiovisual Library can be checked out for 2 weeks 6200 Aurora Avenue, Suite 200W only so that all Members can benefit from its use. Des Moines, IA 50322-2864, USA Phone: 800.369.6337; 515.276.3344; Fax: 515.276.8655 E-Mail: [email protected] Member # a Web Site: www.foodprotection.org

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JANUARY 2006 | FOOD PROTECTION TRENDS 67 THOUGHTS ON TODAY’S FOOD SAFETY...

Complacency Leads 1996, over 9,500 Japanese, largely schoolchildren, were stricken with E. coli O157:H7 and 12 were to Failures killed. In November 1996, over 400 fell ill and 16 — largely pensioners who had attended a church Douglas Powell supper — were killed in Scotland. That same month, 65 people in four US states and British Food Safety Network Columbia fell ill after drinking juice manufactured University of Guelph by Odwalla Inc. of Half Moon Bay, California and Guelph, Ontario, Canada found to contain E. coli O157:H7. A 16-month-old Phone: 519.821.1799; Fax: 519.763.0478 girl died in Denver. For Canadians, just mention E-mail: [email protected] Walkerton. Web site: www.foodsafetynetwork.ca Many in the farm-to-fork food system have taken excellent proactive steps to reduce the risk posed by dangerous microorganisms. Educational ive-year-old Mason Jones died a painful and campaigns have been undertaken in many coun- unnecessary death. Sharon Mills, Mason’s tries. And while consumers and others report grief-stricken mother, recounted the events through surveys that they are aware of the risks leading to her son’s death on BBC Radio Wales and have changed their behavior, stories like those last year. “His head was soaking wet and he was from Sharon Mills suggest that many of us in the drifting in and out of consciousness. He was food safety community have missed the target. saying silly things, like he could see slugs, and Last fall, four people were stricken with {he was] looking for a fork which he had never E. coli O157:H7 after consuming unpasteurized had — because he hadn’t eaten anything.” Mason apple cider from a producer in Bowmanville, died October 4, 2005, from E. coli O157 as part Ontario. Because of the 1996 Odwalla outbreak, of an outbreak sickened some 170 people — the majority of cider sold in grocery stores is primarily schoolchildren in South Wales. The pasteurized. Since 1998, the US has required cause is still under investigation, although food warning labels on all unpasteurized juices sold supplied to a number of schools from a single at retail (although not at the farm gate). Canada facility is the leading suspect. has undertaken consultations, surveys, and best Sharon said that her son’s death was “avoid- practices, but really, has done... nothing. able” and that lessons “have to be learned... Canadian authorities issue warnings every There was nothing wrong with him, only that fall that consumers should not consume unpast- he ate a dinner — an innocent child eating a eurized juices, and be careful about petting dinner.I never thought you could die from E. coli. the animals at the county fair. But they can be Never. I had heard of E. coli and I just thought it confusing (assuming anyone reads them). The Canadian Food Inspection Agency says it’s fine was food poisoning. I never ever thought Mason to consume such juices as long as the producers would die from it.” Such tales are heart-wrench- follow a code of practice, which many do, but ing but unfortunately, all too familiar. not all. And then Health Canada and local health The carnage from foodborne illness continues units tell people to avoid unpasteurized ciders unabated in the so-called developed world, with and juices, period. tales of unnecessary illness and death appearing How is a consumer to know? So national on a weekly basis. The Jack-in-the-Box outbreak agencies can’t agree on what to do about in January 1993 in which some 600 were sickened unpasteurized juices, but they do agree that and four died from E. coli O157:H7 was supposed food safety is largely a consumer problem, to have thrust foodborne illness front and center and fund sterile campaigns telling consumers in the public consciousness. In the summer of to cook, clean, chill and separate.

Continued on page 61

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