girl in the donut factory

Sources of GM food

2007-07-24T15:08:00.000+08:00

The process of GM produces combinations of genetic material that is never made previously, including genes sequences that are completely synthesized in the laboratory, differing significantly from their the original DNA. This process alters the recombination sequences of the DNA and therefore induces positive changes like, tolerance to crops, better sensory attributes, to crops.

The sources of GM foods can be used for:

Consumption:A crop, such as a fruit or vegetable, that is genetically modified.
An ingredient for a food product:Food, take example, flour that comes from a GM crop, such as maize, and the GM DNA is still present in the food and can be identified.

GM processing aid:In cheese production, the gene for producing chymosin is inserted in bacteria, so the bacteria can produce chymosin. Only the bacteria are genetically modified and so the cheese is not GM-ed.

Animal feed:GM crops, such as maize, are used to feed animals which are later eaten, such as chickens. The GM material is not in the meat that we eat. There are also animal products, such as eggs and milk that come from animals fed on GM crops.

http://www.food.gov.uk/gmdebate/aboutgm/108106?view=GM%20Microsite

Analytical techniques of toxins

2007-07-05T21:19:00.000+08:00

Test kits

Rapid results. .g. BTA test strip for C. botulism
BTA test strip for Staphylococcal Enterotoxin
High performance Liquid Chromatography (HPLC)
-Detection of very small amt. of toxins by using fluorescence detector.
-Gives better results when coupled with Atmospheric Pressure/ Electrospray Ionisation (API/ESI)

Detection of toxins of Bacillus cereus

Gene detection techniques can be applied including PCR.PCR primers for the detection of these genes were used to detect the genes. A commercial immunoassay (Tecra visual immunoassay [VIA]) is used for identification of enterotoxic strains of B. cereus. The gene was cloned and sequenced from B. cereus. For DNA preparation, bacteria were plated on agar and incubated overnight at 30°C. An amount of bacteria corresponding to a colony 1 to 2 mm in diameter was transferred to Tris-EDTA buffer. Bacteria were lysed by incubation, and debris was removed by centrifugation. The DNA-containing supernatant was transferred to a new Microfuge tube and stored. Primers for detection of gene were given. PCR was performed essentially. PCR products were analyzed by agarose gel electrophoresis.

http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=92543

Detection of staphylococcal enterotoxin

For detecting trace amounts of staphylococcal enterotoxin in foods, the toxin must be separated from food constituents and concentrated before identification by specific precipitation with antiserum. The principles are used for the purpose: the selective adsorption of the enterotoxin from an extract of the food onto ion exchange resins and the use of physical and chemical procedures for the selective removal of food constituents from the extract, leaving the enterotoxin(s) in solution.

Developed rapid methods based on monoclonal antibodies like the ELISA and Reverse Passive Latex Agglutination are used for detection of enterotoxins. The principle of using ELISA is by binding an immunosorbent substrate onto either the enzyme or the antibody. They both retain their biologic activity; the change in enzyme activity as a result of the enzyme-antibody-antigen reaction is proportional to the concentration of the antigen and can be measured spectrophotometrically.

http://www.cfsan.fda.gov/~mow/chap3.html

Analytical techniques for isolation and identification of food borne pathogens

2007-07-05T21:15:00.000+08:00

Immunoassays

Fluorescent enzyme immunoassay

The assay utilizes a beta-galactosidase-murine myeloma monoclonal antibody (M467) conjugate prepared with the heterobifunctional coupling reagent, N-succinimidyl 3-(2-pyridyldithio) propionate (SPDP) and uses 4-methyl umbelliferyl beta-D-galactoside as a fluorogenic substrate for the enzyme.

-To test for Salmonella, Listeria, Staphylococcus Aureus

Visual Immunoassay (VIA)

Visual immunoassay is used based on two monoclonal antibodies for the semi-quantitative determination of plasma elastase levels. VIA is considered a reliable ELISA (enzyme linked immunosorbent assay) for the detection of Salmonella spp. E. coli, Campylobacter, Staphylococcus Aureus and Listeria in food samples.

High affinity "capture" antibodies specific for the pathogen tested have been adsorbed onto the surface of wells. If antigens are present in the sample, they are captured by the antibodies. All other material in the sample is washed away before the addition of enzyme labelled antibodies (conjugate) specific for the pathogen. Presence is indicated when the bound conjugate converts the substrate to a green color, detected by a colourimetric detection system. Alternatively, if the result shows absence, no green color develops.

Results can be out within 42 hours, and it is AOAC Official Methods Validated and other international approvals.

http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/microbio/volume3/mflp35_e.html

Staphylococcus Aureus Visual Immunoassay

This test employs S aureus-specific DNA probes and a colourimetric detection system for the detection of S. aureus in food samples following broth culture enrichment. A sample is considered non-reactive for the presence of S. aureus if the absorbance value obtained is less than or equal to the established cutoff value for the assay and vice versa.

Detection using DNA probe

In fluorescence in situ hybridization (FISH), a DNA probe is labeled with a fluorescent dye or a haptene. The labeled DNA is purified, concentrated, resuspended in hybridization buffer and is hybridized onto chromosomes and nuclei on slides. After overnight hybridization, the slides are rinsed in fluorescent-labeled antibodies to detect haptene-labeled DNA. The slides are mounted with antifade solution and are visualized at the fluorescent microscope, using appropriate filters. This procedure is illustrated in the figure.

This method identifies the pathogens by extracting a small amount of DNA and amplifies the target sequences without cultivation. The DNA probe allows the simultaneous analysis of thousands of gene in a short assay time providing high accuracy by using the species-specific probes. Probes made of peptide nucleic acids (PNA), which have very strong affinity for complementary DNA sequence, can further improve the specificity. Therefore, using PNA probes can more effectively discriminate the pathogens.

To detect the specific microbes, a small amount of the specific sample is necessary, with the scale-down of a DNA chip.

http://info.med.yale.edu/genetics/ward/tavi/fi16.html
http://www.biotrace.co.uk/content.php?hID=2&nhID=211

Bead immunocapture

A test using immunomagnetic beads with an antibody to test for Listeria. These beads are mixed with a sample to isolate Listeria. In this test, Listeria is bound to antibodies on microscopic magnetic beads. These beads are then isolated from the rest of food or environmental sample. Listeria is confirmed immunologically and, if desired, characterized biochemically, in about 24 hours.

http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=3283171&dopt=Abstract
http://seafood.ucdavis.edu/HACCP/Compendium/Chapt17.htm#Top

REVEAL for Salmonella

It is a test system that provides for the rapid recovery of Salmonella in food and allowing detection and identification of Salmonella within 21 hours.

Following selective enrichment in Rappaport-Vasiliadis broth, a portion of the sample enrichment is placed into the sample port of the Reveal Device initiating flow. The Reveal Device contains antibodies with high specificity to Salmonella antigens. These antibodies are bound to colloidal gold and, separately, to a solid support matrix. Any Salmonella antigen present will bind to the gold conjugated antibodies forming an antigen – antibody – chromogen complex. This complex flows across a lateral flow membrane and is subsequently bound by antibody immobilized on the membrane. This causes the gold conjugate to precipitate, forming a visible line and indicating a positive reaction. Proper test completion and flow is indicated by a control line which forms further up in the test window and verifies a valid test run. Absence of a control line invalidates the test. Record results at 10 minutes incubation time.

Immunodiffusion

The principle behind the technique relies on the fact that antibodies produced by the immune system are incredibly sensitive to differences in the structure of molecules they are exposed to. The antibodies of one species will react when exposed to blood serum, containing the proteins, of another. The antibodies that respond against a specific blood protein are manufactured and collected from an outgroup species. These antibodies, in the form of an antiserum are then exposed to the blood proteins of the species under investigation.

If an organism is only very distantly related to the outgroup species a strong reaction will take place between the blood serum (containing the protein) and the antibodies, and there is very tight binding between the two. The degree of relatedness between the species being tested is reflected by the strength of reaction when exposed to the antiserum. Species more closely related to the outgroup will exhibit a weaker reaction. The experiment is usually conducted on an agar gel with the test blood protein serums arranged in wells around the test antiserum, or some arrangement that will enable comparisons of the test species.

http://www.nhc.ed.ac.uk/index.php?page=236.438.445

Transia Card

For E. coli 0157, salmonella, Listeria, Staphylococcal enterotoxins.
The Transia Plate method uses only one broth, in a two-step protocol, followed by a rapid immunoassay. It uses only one broth, in a two-step protocol, followed by a rapid immunoassay. The Transia ELISA technology, with ready-to-use reagents and a microtiterplate with divisible strips, makes the kit ideal for both single tests and high-throughput automation.

http://www.diffchamb.com/website/Archive/Templates/Item/product.asp?iSecId=36

Production of Monoclonal Antibodies

Antibodies which neutralize botulinum neurotoxin serotype F are produced using biologically active botulinum neurotoxin instead of toxoid for immunization and exploiting the importance of cross reaction between various serotypes to obtain immune responses, or monoclonal antibodies, to additional serotypes of interest. Methods of preparation and uses of the neutralizing botulinum neurotoxin antibodies are described.

PCR (polymerase chain reaction)

In this technique, double-stranded target DNA is denatured to provide single-stranded templates to which specific oligonucleotide primers are hybridized, followed by primer extension with a thermostable DNA polymerase. Primer pairs complementary to opposite strands of a DNA region are chosen. Repetitive denaturation, annealing, and primer extension cycles exponentially amplify a unique DNA fragment bordered by the primers. PCR-based methods have been developed to detect foodborne pathogens, including Listeria monocytogenes, enterotoxigenic Escherichia coli, V. vulnificus, V. cholerae, Shigella flexneri, Yersinia enterocolitica, various Salmonella and Campylobacter species.

http://www.cfsan.fda.gov/~ebam/bam-28.html

Analytical Method for testing GMOs

2007-07-05T21:13:00.000+08:00

PCR (polymerase chain reaction)

1. Identifies genetically-modified organisms in a wide variety of materials and differentiates between different GMO components and quantifies them.
2. Determines if there are GMOs in the materials examined.
3. Determines the relative percentage of genetically-modified food.
4. Identifies animal derived ingredients by differentiating of species on the DNA level and analysis of allergens.
5. Detects proteins and even the smallest traces of allergen.
However, it is time consuming and relatively expensive ( up to $300 per analysis)

Gel electrophoresis
Clumsy and less than optimal for screening multiplex PCR products.

Next job for me

2007-06-17T00:30:00.000+08:00

Microbiological techniques isolation and identification of foodborn pathogens

-What are the principals? (examples of techniques)
e.g. immunoassay and DNA probes.

Molecular markers and MAS used

2007-06-10T02:00:00.000+08:00

Molecular markers are identifiable DNA sequences, found at specific locations of the genome and associated with the inheritance of a trait or linked gene.

Molecular markers can be used for
(a) marker-assisted breeding,
(b) understanding and conserving genetic resources and
(c) genotype verification.

Genetic linkage maps can be used to locate and select for genes affecting traits of economic importance in plants or animals. The potential benefits of marker-assisted selection (MAS) are greatest for traits that are controlled by many genes.

Markers can also be used to increase the speed or efficiency of introducing new genes from one population to another, for example when wishing to introduce genes from wild relatives into modern plant varieties. When the desired trait is found within the same species, it may be transferred with traditional breeding methods, with molecular markers being used to track the desired gene.

Genetic engineering can be used when insufficient natural variation in the desired nutrient exists within a species. Biofortification (the development of nutritionally enhanced foods) can be advanced through the application of several biotechnologies in combination. Genomic analysis and genetic linkage mapping are needed to identify the genes responsible for natural variation in nutrient levels of common foods. These genes can then be transferred into familiar cultivars through conventional breeding and MAS or, if sufficient natural variation does not occur within a single species, through genetic engineering. Non-transgenic approaches are being used, for example, to enhance the protein content in maize, iron in rice, and carotene in sweet potato.

References: http://www.greenfacts.org/en/gmo/index.htm#4
The State of Food and Agriculture 2003-2004

Genetic engineering using bacterium species

2007-06-10T01:47:00.000+08:00

Genetic engineering differs from conventional plant breeding. In conventional plant breeding half of the genes of an individual come from each parent, whereas in genetic engineering one or a few specially selected genes are added to the plant genome.

Moreover, conventional plant breeding can only combine closely related plants. Genetic engineering permits the transfer of genes between organisms that are not normally able to cross breed because they are not genetically compatible. The transferred genes are called transgenes. They can come from another plant species, or even from a completely different organism (e.g., bacterial genes). These transgenes are then replicated and inherited in the same way as natural plant genes.

When the desired trait is found in an organism that is not sexually compatible with the host, it may be transferred using genetic engineering.

There are 2 ways of genetic engineering, i.e. biologically, and physically.

Biologically, in plants, the most common method for genetic engineering uses the soil bacterium Agrobacterium tumefasciens as a vector. Researchers insert the desired gene or genes into the bacterium and then infect the host plant. The desired genes are transmitted to the host along with the infection. This method is used mainly with species such as tomato and potato.

In the most common transformation technique for these crops, physical means are used. The desired gene is coated on gold or tungsten particles and a “gene gun” is used literally to shoot the gene into the host at high velocity. Once the DNA reaches the cell nucleus, it inserts itself at random into one of the host chromosomes and can express the desired character. The genetically modified plant is then grown from the transformed cell.

Overview of how transgenic crops are created:
When the bacterium infects the plant, it penetrates the plants cells and transfers its modified DNA to the plant.

Three distinctive types of genetically modified crops exist:
(a) “distant transfer”, in which genes are transferred between organisms of different kingdoms (e.g. bacteria into plants);
(b) “close transfer”, in which genes are transferred from one species to another of the same kingdom (e.g. from one plant to another); and
(c) “tweaking”, in which genes already present in the organism's genome are manipulated to change the level or pattern of expression.

Once the gene has been transferred, the crop must be tested to ensure that the gene is expressed properly and is stable over several generations of breeding.

A number of economically valuable characteristics have been introduced into plants by genetic engineering. Most of the genetically modified crop plants used so far have transgenes that provide resistance to herbicides or insects. To improve crop production and soil management, research is now exploring how to increase the variety of transgenic characteristics to include resistance to drought, heat, cold, acid soils, and heavy metals.

Transgenic plants can provide food with enhanced nutritional content. For example, genetically modified “Golden Rice” contains two daffodil genes and one bacterial gene that together result in elevated levels of provitamin A.

These techniques could be applied to improve many characteristics in other crop species.

General info on GM foods

2007-06-10T01:46:00.000+08:00

Genetically-modified food includes:
soybeans,
rapeseed,
canola,
tomato,
potato,
corn.

Advantages of this new agricultural technology reflect growth satisfaction with significant benefits ranging from:
1 more flexible crop management and rotation,
2 higher productivity and profits,
3 a safer environment through decreased usage of conventional pesticides and herbicides,
4 crops more insect and viral resistant,
5 crops more herbicide tolerant,
6 more desirable food products like delayed ripening tomatoes, oil seed rape with modified fatty acid, high oleic acid soybean, and carnations with extended shelf life and richer colour are produced, due to technology of genetic modification.

However, there are too, problems regarding production of GMOs. Those include:
1 worries about long term effect on human health, through the use of antibiotic resistant marker genes and the risks of allergen transfer,
2 influence of multinational seed companies on countries’ economies, and the possible demise of the small-scale farmers,
3 the increased use of pesticides and herbicides due to the resistance to pesticides of GM crops that would lead to reduced costs of control of weed, pest and disease infestation, the environment is greatly at risk of the chemicals.
4 growing reluctance to eat GM food by the general public, whether due to religious, ethical, health or environmental problems.

Job Distributed for me

2007-06-10T01:45:00.000+08:00

We have done the HLFA. My part to do is,

Sources of GM foods

-Are they from animals or plants?
-What are the sources?
-What ingredients are commonly used in GM foods?

2007-05-18T23:57:00.000+08:00

What are foodborne illnesses?
Foodborne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause foodborne illnesses if they have contaminated food during harvesting or processing. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens, or disease-causing substances, in food. Of these people, about 5,000 die.

What are the causes of foodborne illnesses?
Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are the most common source of foodborne illnesses because they are not sterile; examples include raw meat and poultry that may have become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 10,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.
When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they don produce a bad odor or change the color or texture of the food. Freezing food slows or stops bacteria growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration also can slow the growth of some bacteria. Thorough cooking is needed to destroy the bacteria.

Common Sources of Foodborne Illness

Sources of illness: Raw and undercooked meat and poultry
Symptoms: Abdominal pain, diarrhea, nausea, and vomiting
Bacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

Sources of illness: Raw foods; unpasteurized milk and dairy products, such as soft cheeses
Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea
Bacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

Sources of illness: Raw and undercooked eggs. Raw eggs are often used in foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea
Bacterium: Salmonella enteriditis

Sources of illness: Raw and undercooked shellfish
Symptoms: Chills, fever, and collapse
Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus
Sources of illness: Improperly canned goods; smoked or salted fish
Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe.
Seek medical help right away if you experience any of these symptoms.
Bacterium: C. botulinum

Sources of illness: Fresh or minimally processed produce; contaminated water
Symptoms: Bloody diarrhea, nausea, and vomiting
Bacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites

Reference: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm

2007-05-06T18:42:00.000+08:00

We are dividing food groups between ourselves and I choose seafood i.e. Ready-to-eat imitation crabmeat sticks.

Potential Hazards____
Potential species-related hazards:
Natural toxins
Environmental chemical contaminants & pesticides

Potential process-related hazards:
Pathogen growth & toxin formation (other than Clostridium botulinum ) as a result of time/temperature abuse
Pathogen survival through cooking
Clostridium botulinum toxin formation (vacuum packaged crabmeat)
Food & color additives
Meal inclusion

2007-04-15T15:06:00.000+08:00

Safety Hazards- Seafood

Seafood is subject to a wide range of safety hazards, some of which are unique to seafood. Fortunately, most are controllable and occur infrequently, although in some cases the controls are not easy and better ones are needed.

Bacteria
Other than raw molluscan shellfish, seafood is only rarely a source of illness caused by bacteria from the environment. Most pathogens are introduced in the processing environment. As aquaculture becomes a more important source of food, however, care must be taken that bacteria are not carried from contaminated ponds to workers and consumers.

Viruses
Several viruses infectious to humans enter aquatic habitats through sewage. Most concentrate in shellfish and can be present and infective even when bacterial indicators of fecal pollution are absent. Viruses probably cause the bulk of seafood-associated disease, particularly the Norwalk agent, which is linked to the consumption of raw or undercooked molluscan shellfish. Viruses can also be introduced during handling by food plant workers.

Toxins
After Norwalk virus, the two most frequently reported illnesses from seafood are from toxins. The first is scombroid poisoning, which occurs as a result of decomposition in certain species of finfish, primarily tuna, mahi-mahi and bluefish. It is completely preventable through good handling practices. The second is ciguatera poisoning from consuming predatory, tropical and subtropical-fish such as grouper, snapper, barracuda, and Spanish mackerel. These toxins originate in marine algae and can be concentrated by passage along the food chain. Ciguatoxic fish are generally confined to very localized geographic areas where blooms of the algae occur.

Parasites
Parasites such as the anasakine nematode (round worm) naturally infect many fish and ocean mammals. When human infections from marine parasites occur it is almost always from the consumption of raw fish (sushi, sashimi) or undercooked fish. These infections could be completely avoided by adequate cooking or by commercial freezing if the fish is to be consumed raw.

Chemical Contaminants
The presence of toxic chemicals in the aquatic environment leads to the potential for contamination of fish and shellfish. These chemicals include pesticides, other industrial chemicals such as polychlorinated biphenyls (PCB's) , heavy metals (such as lead, cadmium, and mercury), and petroleum hydrocarbons. Marine species, especially deep sea varieties, comprise the majority of commercial fish consumed in this country. Generally speaking, these fish have little potential to contain chemical contaminants at levels of toxicologic concern. Fresh water and estuarine species, especially non-migratory bottom feeders, are generally the most exposed to a variety of chemical contaminants.

References: http://www.hhs.gov/asl/testify/t960522b.html

2007-04-06T14:44:00.000+08:00

Food Safety control

Introduction
This is to provide a guidance for carrying out food recalls. It explains what should be done when food products have to be removed from supply or use by consumers for public health and safety reasons. Recall of food product is in the common interest of the industry, the government and in particular, the consumer.

What is a recall?
A recall is defined as an action to remove from sale, distribution and consumption, foods which may pose a safety hazard to consumers.

Role of the recall
The recall procedure at its various stages including follow-up checks to ensure that recalls are successful and that subsequent batches of the food products are safe for human consumption. A recall should be undertaken in consultation with the Food and Environmental Hygiene Department and preferably with prior agreement on the recall strategy. During the recall process, company personnel should keep all relevant parties informed of the latest developments.

Initiation of a Recall
A recall may be initiated as a result of reports/complaints referred to the company from a variety of sources. The reports may be referred by manufacturers, wholesalers, retailers, medical practitioners, government agencies and consumers. A recall of goods manufactured overseas may also be initiated by reports appearing in overseas bulletins and similar publications of health authorities, or from information received directly from such authorities.
To minimize the risk that may arise, recalls are usually carried out in the shortest time practicable. Companies are encouraged to develop its own recall procedure so that it can respond promptly to any emerging situation. The procedure should be able to achieve the purposes of stopping distribution and sale of an affected item, notifying the public and the Food and Environmental Hygiene Department of the problem, and effectively and efficiently retrieve from the market any product which is potentially unsafe.

Informing the Consumer
Depending on the extent of the recall, the company concerned should inform the consumer of the recall at the earliest possible moment. Information dissemination may take the form of a press release, letter to the concerned parties or paid advertisement in the media. Sufficient telephone hotline service should be made available to deal with enquiries.

Assessment of the Recall
Depending on the imminent risk that may be involved, there are two classes of recall:
(a) Class one recall-emergency situation.
This arises when there is a reasonable probability that the use or consumption of the product would cause adverse health consequences or death.
(b) Class two recall-concern situation.
The product may have serious defects which represent a potential health risk.

To expedite the classification, the company should provide all information on the 'Food Recall Notification Form'. Other relevant details may include:
(a) availability for investigation of suspect sample or other samples;
(b) assessment of risk; and
(c) proposed recall classification.

Since some of the above information may be of a commercially sensitive or private nature, the Department will, upon request by the company concerned, maintain confidentiality on selected information as and when necessary.

In determining the recall level, the principal factors to be considered are the significance of the risk, the channels by which the goods have been distributed and the level to which distribution has taken place.

Product Recovery
Products may be recovered by return to supermarkets, return via distribution chains or direct return from consumers. The product is to be recovered to a central site, or in the case of widely distributed product, to major recovery sites. The recovered product must be stored in an area which is separated from any other food product. Accurate records are to be kept of the amount of recovered product and the batch codes of the product recovered. After recovery, products may be corrected or reprocessed before release to the market if it is fit for human consumption. Otherwise the product is to be destroyed.

Follow-up Action
Post-recall should provide the Department with an interim report as soon as a recall is completed, in any case not later than one month after the announcement of a recall. A final report should be ready within two months of the recall. The reports should contain essential information such as:
(a)the circumstances leading to the recall;
(b)the action taken by the company including details of any publicity;
(c)the extent of distribution of the relevant batch locally and in overseas;
(d)the result of the recall (quantity of stock returned, corrected, outstanding, etc.);
(e)the proposed method of disposal or otherwise of recalled stock with record of destruction;
(f)the action proposed to be implemented in future to prevent a recurrence of the problem.

The report helps to establish the effectiveness of the recall. Unless satisfactory reports are received, the Department may consider taking further action, e.g. stepped-up inspection, against the company concerned.

Effectiveness of Recall Action
To be effective, recall notification must reach as far as the product has been distributed. The effectiveness of the recall is assessed upon the amount of product returned as a percentage of the amount of product which left the manufacturer while taking into account the retail turnover of that product.

Conclusion
Worldwide, cooperation between the company and the regulatory authority has proven over the years to be the quickest and most reliable method to remove potentially dangerous products from the market. These guidelines outline the procedures which would enhance efficiency and transparency in the recall of food products. The implementation of such guidelines will hopefully minimize the loss inflicted on the company and the community at large.

References: http://www.fehd.gov.hk/safefood/safe-recall.html

p.s. however this is only for Hong Kong. Whether Singapore follows the same practice is not known yet=(

Food recall systems

2007-04-06T13:36:00.000+08:00

Why is there a need for a food recall system?
Every day the food industry supplies millions of food items to consumers around the world. There are occasions when mistakes occur and products have to be withdrawn from the marketplace. These mistakes usually may cause harm to consumers, upon consumption.

Who needs a food recall system?
Wholesale suppliers, manufacturers, and importers need a food recall system. Reasons for a food recall could include contamination of food by food poisoning bacteria, or by chemicals or foreign matter that could harm someone when the food is eaten. That is why we need a effective and efficient recall system.

If you are a wholesale supplier,a manufactureror an importer of food you must have a food recall system in place that you can use to retrieve food from the market place if you find that the food may be contaminated in some way and be dangerous to eat after you have sent it on to other food businesses or your customers. This requirement is set out in Standard 3.2.2 Food Safety Practices and General Requirements. Your recall system must be set out in written form and you must follow the written procedures when recalling unsafe food.

However if you are a food service or retail business such as a supermarket, a restaurant or a takeaway shop, you do not need a recall system unless you are also a wholesale supplier, or manufacturer or importer. The wholesale suppliers, manufacturers or importers are responsible for the recall of food sold at supermarkets, and food served at restaurants and takeaways is normally eaten immediately, so a recall is impractical.

However, food service and retail businesses may still have to play a part in a recall from another business. In this case certain specific requirements apply to the identification, storage and disposal of the recalled food and recalled items returned by customers. The section of this fact sheet headed ' Disposing of recalled, unsafe, unsuitable or returned food' includes further information on these requirements.

Sometimes food businesses decide to retrieve food for reasons that are unrelated to the safety of the food, for example, packaging or labelling faults, and they may choose to use their recall system to do this, although there is no legal obligation for them to do so.

The purpose of a recall system
A recall system must:
1. stop any further distribution and sale of the unsafe product as soon as possible.
2. tell the public and the relevant authorities about the problem.
3. effectively retrieve the unsafe food.

Key features of a recall system
1. the purpose of a recall and a list of the members of the recall team and their responsibilities;
2. a series of steps to guide decisions on the risks associated with the potentially unsafe product;
3. a series of steps to guide decisions on the extent of the recall - for example, has the product already reached the retail level and been sold to consumers;
4. a list of the authorities that are to be told about the recall
5. records of where the product has been sent, for example to wholesalers, distribution centres, supermarkets, hospitals and restaurants;
6. records of information that will help other businesses and the public to identify and return the food you are recalling, for example, the name of the product, the batch code, the date mark, the reason for the recall, where to return the food and who to contact for more information;
7. arrangements for retrieving food returned to supermarkets or other outlets; and
arrangements to assess the amount of recalled food that has been returned and how much of it is still in the market place.

References: http://www.foodstandards.gov.au/newsroom/factsheets/foodsafetyfactsheets/foodrecallsystemsfor104.cfm
http://www.rssl.com/OurServices/Training/Food/RecallandTraceabilitySystems.htm

Welcome bren=)

2007-04-05T18:26:00.000+08:00

From now onwards Brennagh will be in our group=)=)
but cuihua will be outta the group=(=(

We discussed so much today, but no food has come to our mind yet. We shall wait for Yapmin or Beegeok for their food product, and even recipe!!=)

Meanwhile, while we temporary cannot research on anything related to any food product, we shall start on legislations and regulations, recall methods, and microbes and related food borne illness.

I shall start my research on recall methods tml. Cya=)

Use of HACCP

2007-04-05T18:09:00.000+08:00

What is HACCP?
HACCP is actually Hazard Analysis and Critical Control Points which is a systematic preventative approachto ensure food safety. It helps to pin point physical, chemical and biological hazards as a means of prevention rather than finished product inspection. It is also known to identify potential food safety hazards, whether they are the raw materials, processes, or even equipments. Key actions, known as Critical Control Points (CCP's) are taken to reduce or eliminate the risk of the hazards. The system is used at all stages of food production and preparation processes of all foods.

This method plans out unsafe practices, differs from traditional "produce and test" quality assurance methods which are less successful and inappropriate for highly perishable foods. The use of HACCP helps to ensure the safety of the all food alike.

7 established principles of HACCP
1: Conduct a hazard analysis and identify the preventive measures the plant can apply to control these hazards. It can be biological, chemical, or physical cause a food to be unsafe for human consumption.
2: Identify critical control points which are points, steps, or procedures in a food process at which control can be applied for a hazard to be prevented, eliminated, or reduced to an acceptable level.
3: Establish critical limits for each critical control point.
4: Establish critical control point monitoring requirements and monitoring activities.
5: Establish corrective actions which can indicate a deviation from an established critical limit.
6: Establish record keeping procedures like documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
7: Establish procedures for verifying the HACCP system is working as intended to prove if it is successful.

References:http://en.wikipedia.org/wiki/HACCP
http://pera.net/Risk_HACCP.html

Areas with confirmes huamn cases of the Avian flu

2007-04-05T18:02:00.000+08:00

Fron the World Health Organisation, I found out that there are a lot of countries with Avian flu!!
The countries are,
Egypt, Niginia, Laos, Indonesia and China, Vietnam, Cambodia, Thailand, Iraq etc.
I guess these are the countries we shd not be taking their poultry from.

Up next.....

2007-04-04T14:13:00.000+08:00

Next up, I am going to research on, the microbial limits, process parameters, use of HACCP template and regional countries where birds with Avian flu are found.
I gotta go now. Next posting probably by tomorrow=)

Human risk on Avian Flu

2007-04-04T13:48:00.000+08:00

H5N1 has caused a very large number of detected cases of severe disease and death in humans. The sacry part is that, it is possible that only the most severely diagnosed cases are reported, while milder cases go unreported. Therefore there is a need to control the spread of virus.

WHO recently reported evidence of human-to-human spread in Indonesia. In this situation, 8 people in one family were infected. This shows how contagious the infection can be. So far, there is no vaccine to protect humans against H5N1 virus.

References: http://www.cdc.gov/flu/avian/gen-info/facts.htm
http://www.who.int/csr/disease/avian_influenza/en/

Research on Avian flu

2007-04-04T13:20:00.000+08:00

I researched on Avian Flu through the net to find out what is it about. I then realised that it is actually what known as 'bird flu'. I then researched more to find out what caused it and what is so dangerous about it.

It is caused by a virus, called Avian influenza that infects wild birds and domestic poultry. They are known as low pathogenic avian influenza (LPAI) and highly pathogenic avian influenza (HPAI).

LPAI naturally occurs in wild birds and will spread to domestic birds, like chickens and ducks. However it causes no signs of infection in these birds. These strains are not a worry to human health=)

It is HPAI that kills:( From the website, http://www.cfsan.fda.gov/~dms/avfluqa.html#eat, i found out that HPAI spreads a lot faster than LPAI. It kills many birds and humans too.

Avian influenza (AI) is primarily spread by
1. direct contact between healthy birds and infected birds,
2.through indirect contact with contaminated materials.
The virus can be spread through the faeces of infected birds and through secretions from the nose, mouth and eyes. Therefore, the eggs of those birds are potentially hazardous too.

Research has also found that AI also can be found on egg shells and can infect the egg white and egg yolks. However airborne transmission of virus unlikely.

So, what is the virus we normally heard of, i.e. H5N1?
It is actually the mutation of HPAI that could spread easily from person to person, or chicken to person. That is why we have to control this virus, as it can kill.

Can we get avian influenza from eating poultry or eggs?
Yes, if the food have not been properly prepared. Cooking poultry and eggs to the proper temperature can prevent it though=)
For example given in our package, the eggs in pound cake. Eggs should be cooked until the yolks and whites are firm, and if temperature were to be measured, it is to 160 degrees Fahrenheit.
Pastuerisation of eggs can be done too, to eliminate the presence of the virus.

Reference: http://www.cfsan.fda.gov/~dms/avfluqa.html#eat