Almost all rapid methods are designed to detect a single target, which makes them ideal for use in quality control programs to quickly screen large numbers of food samples for the presence of a particular pathogen or toxin. A positive result by a rapid method however, is only regarded as presumptive and must be confirmed by standard methods. Although confirmation may extend analysis by several days, this may not be an imposing limitation, as negative results are most often encountered in food analysis.
Most rapid methods can be done in a few minutes to a few hours, so they are more rapid than traditional methods. But, in food analysis, rapid methods still lack sufficient sensitivity and specificity for direct testing; hence, foods still need to be culture-enriched before analysis. Although enrichment is a limitation in terms of assay speed, it provides essential benefits, such as diluting the effects of inhibitors, allowing the differentiation of viable from non-viable cells and allowing for repair of cell stress or injury that may have resulted during food processing.
Evaluations of rapid methods show that some perform better in some foods than others. This can be attributed mostly to interference by food components, some of which can be especially troublesome for the technologies used in rapid methods. For example, an ingredient can inhibit DNA hybridization or Taq polymerase, but has no effect on antigen-antibody interactions and the converse situation may also occur. Since method efficiencies may be food dependent, it is advisable to perform comparative studies to ensure that a particular assay will be effective in the analysis of that food type.
The specificity of DNA based assays is dictated by short probes; hence, a positive result, for instance with a probe or primers specific for a toxin gene, only indicates that bacteria with those gene sequences are present and that they have the potential to be toxigenic. But, it does not indicate that the gene is actually expressed and that the toxin is made. Likewise, in clostridial and staphylococcal intoxication, DNA probes and PCR can detect only the presence of cells, but are of limited use in detecting the presence of preformed toxins.
Currently, there are at least 30 assays each for testing for E. coli O157:H7 and for Salmonella. Such a large number of options can be confusing and overwhelming to the user, but, more importantly, has limited the effective evaluation of these methods. As a result, only few methods have been officially validated for use in food testing .
Reference:
Feng, P. 1997. Impact of Molecular Biology on the Detection of Foodborne Pathogens. Mol. Biotech. 7:267-278.
Tuesday, July 17, 2007
Bacillus Cereus Diarrhetic Enterotoxins
Bacillus cereus is an aerobic spore former that is commonly found in soil, on vegetables, and in many raw and processed foods. Consumption of foods that contain large numbers of B. cereus (106 or more/g) may result in food poisoning. Although certain physiological and cultural characteristics are necessary for identifying B. cereus, its enterotoxigenicity indicates whether a suspect strain may be a public health hazard.
Common procedure to detect Diarrhetic Enterotoxins of Bacillus Cereus is by two methods. This is by using a semisolid agar medium and a serological procedure (the microslide gel double diffusion test) to identify the enterotoxin.
Hypertext Source: Bacteriological Analytical Manual, 8th Edition, Revision A, 1998. Chapter 15. Bacillus cereus Diarrheal Enterotoxin
*Author: Reginald W. Bennett
Common procedure to detect Diarrhetic Enterotoxins of Bacillus Cereus is by two methods. This is by using a semisolid agar medium and a serological procedure (the microslide gel double diffusion test) to identify the enterotoxin.
Hypertext Source: Bacteriological Analytical Manual, 8th Edition, Revision A, 1998. Chapter 15. Bacillus cereus Diarrheal Enterotoxin
*Author: Reginald W. Bennett
Sunday, July 15, 2007
Bacteris Toxins
Staphylococcal Enterotoxins Detection and Identification
When large numbers of enterotoxigenic staphylococci grow in foods, they may elaborate enough toxin to cause food poisoning after the foods are ingested. The most common symptoms of staphylococcal food poisoning, which usually begin 2-6 h after contaminated food is consumed, are nausea, vomiting, acute prostration, and abdominal cramps. To date, 8 enterotoxins (types A, B, C1, C2, C3, D, E, and H) have been identified as distinct serological entities. Current methods to detect enterotoxins use specific polyclonal or monoclonal antibodies (33,42,43).
Detection Methods and Techniques
1. Microslide gel double diffusion technique
2. Radioimmunoassay agglutination (RIA)
3. Enzyme-linked immunosorbent assay (ELISA)
- "double antibody sandwich" ELISA is the method of choice, because reagents are commercially available in polyvalent and monovalent formats for both toxin screening and serotype specific identification
- An automated enzyme-linked fluorescent immunoassay (ELFA) has been developed and is commercially available. This method has undergone specificity and sensitivity evaluations and has proven to be an effective serological system for the identification of staphylococcal enterotoxin in a wide variety of foods
4. Other methods, which have been used in the identification of the staphylococcal enterotoxins and may have application in foods, are the T-cell proliferation assay, and polyacrylamide gel electrophoresis (PAGE) combined with Western blotting
Summary
Microslide gel double diffusion precipitation test, two manual ELISAs [TecraTM, TransiaTM], an automated qualitative "enzyme-linked fluorescent immunoassay" [ELFATM, VidasTM], and sodium dodecyl sulfate-polyacrylamide gel electrophoresis [SDS-PAGE]-immunoblotting) for the identification of staphylococcal enterotoxin from isolates and from foods. - most common and often practiced and used
Recommended for routine analysis of foods for staphylococcal enterotoxin is the use, initially, of two different polyvalent ELISA kits
Known limits that causes food borne illness
When large numbers of enterotoxigenic staphylococci grow in foods, they may elaborate enough toxin to cause food poisoning after the foods are ingested. The most common symptoms of staphylococcal food poisoning, which usually begin 2-6 h after contaminated food is consumed, are nausea, vomiting, acute prostration, and abdominal cramps. To date, 8 enterotoxins (types A, B, C1, C2, C3, D, E, and H) have been identified as distinct serological entities. Current methods to detect enterotoxins use specific polyclonal or monoclonal antibodies (33,42,43).
When large numbers of enterotoxigenic staphylococci grow in foods, they may elaborate enough toxin to cause food poisoning after the foods are ingested. The most common symptoms of staphylococcal food poisoning, which usually begin 2-6 h after contaminated food is consumed, are nausea, vomiting, acute prostration, and abdominal cramps. To date, 8 enterotoxins (types A, B, C1, C2, C3, D, E, and H) have been identified as distinct serological entities. Current methods to detect enterotoxins use specific polyclonal or monoclonal antibodies (33,42,43).
Detection Methods and Techniques
1. Microslide gel double diffusion technique
2. Radioimmunoassay agglutination (RIA)
3. Enzyme-linked immunosorbent assay (ELISA)
- "double antibody sandwich" ELISA is the method of choice, because reagents are commercially available in polyvalent and monovalent formats for both toxin screening and serotype specific identification
- An automated enzyme-linked fluorescent immunoassay (ELFA) has been developed and is commercially available. This method has undergone specificity and sensitivity evaluations and has proven to be an effective serological system for the identification of staphylococcal enterotoxin in a wide variety of foods
4. Other methods, which have been used in the identification of the staphylococcal enterotoxins and may have application in foods, are the T-cell proliferation assay, and polyacrylamide gel electrophoresis (PAGE) combined with Western blotting
Summary
Microslide gel double diffusion precipitation test, two manual ELISAs [TecraTM, TransiaTM], an automated qualitative "enzyme-linked fluorescent immunoassay" [ELFATM, VidasTM], and sodium dodecyl sulfate-polyacrylamide gel electrophoresis [SDS-PAGE]-immunoblotting) for the identification of staphylococcal enterotoxin from isolates and from foods. - most common and often practiced and used
Recommended for routine analysis of foods for staphylococcal enterotoxin is the use, initially, of two different polyvalent ELISA kits
Known limits that causes food borne illness
When large numbers of enterotoxigenic staphylococci grow in foods, they may elaborate enough toxin to cause food poisoning after the foods are ingested. The most common symptoms of staphylococcal food poisoning, which usually begin 2-6 h after contaminated food is consumed, are nausea, vomiting, acute prostration, and abdominal cramps. To date, 8 enterotoxins (types A, B, C1, C2, C3, D, E, and H) have been identified as distinct serological entities. Current methods to detect enterotoxins use specific polyclonal or monoclonal antibodies (33,42,43).
Wednesday, June 27, 2007
Detection of DSP and PSP
For routine monitoring of DSP toxins, a mouse bioassay procedure developed by Yasumoto et al. is widely used. Although individual methods vary in detail, all assays invlove the extraction of lipids-soluble DSP toxins with acetone, removal of the solvent and injection of the extract into a pre-weighed mouse . To confirm positiveresults obtained using the bioassay test, it is standard practivce to carry out an independent analysis by HPLC using 9-anthryldiazomethane derivatives of the DSP toxins. HPLC can detect of 15 micrograms or less of okadaic acid per 100g whole tissue. As for PSP toxins, it is recognised that there is an urgent need to develop alternative methods to the mouse bioassay which do not rely on the use of live animals
Adapted from Naturally Occuring Toxins, 42nd report on Chemical Aspects of Food Survelliance, 1994, MAFF
Adapted from Naturally Occuring Toxins, 42nd report on Chemical Aspects of Food Survelliance, 1994, MAFF
DSP...Diarrhetic Shell Fish Toxins
DSP toxins, so named because of their ability to induce gastrointestinal disorders in humans, are a group of 1 polyether carboxylic acids. The first DSP toxin to be identified was dinophysis toxin, then Okadaic acid from blue mussels and dinophysis toxin-3, a mixture of unsaturated fatty acid esters of DTX-1, has been isolated from the digestive gland of scallop.
Symptoms: mian cause diarrhea
the food Safety (Live Bivalve Molluscs) REgulations 1993, which incooperates into national law (UK) the requirements of EC Directive 91/492/EEC. Under the regulations, 'the customary biological methods must not give a positive result to the presence of DSP in the edible parts of molluscs'. - which means 0 or absent always
Symptoms: mian cause diarrhea
the food Safety (Live Bivalve Molluscs) REgulations 1993, which incooperates into national law (UK) the requirements of EC Directive 91/492/EEC. Under the regulations, 'the customary biological methods must not give a positive result to the presence of DSP in the edible parts of molluscs'. - which means 0 or absent always
Aqautic Toxins...PSP
This is some and part of mine research...
Paralytic shellfish poisoning toxins (PSP)....very important
The toxins in shellfish most commonly associatiated with PSP consist of around 20 closely related compounds. These toxins are of three types: Carbomate; N-sulphocarbamoyl; and decarbomoyl toxins.
Nature and severity of PSP toxins vary with the quantity of toxins ingested and proportions of the individual toxins involved. Effects of PSP toxins on humans are well established. the most common symptoms following ingestion are paraesthesia of the perioral region, tongue and limbs, with ataxia, lower back pain and a sensation of consciousness and respiratory failure can occur whcih may be fatal in the absence of respiratory support.
Standard acceptale limit in regulations is 80microgram/100g
The maximum permitted limit of PSP toxins in bivalve molluscs has been subject to specific legislation in the form of The FOos Safety (LIve Bivelve Molluscs) Regulation 1992 (S.I. [1992] No. 3164). under the regulations, ' the total concentration of PSP toxins in the edible parts of molluscs must not exceed 80microgram/100g of molluscs flesh'.
Analysis of PSP toxins can be through the mouse bioassay method
Paralytic shellfish poisoning toxins (PSP)....very important
The toxins in shellfish most commonly associatiated with PSP consist of around 20 closely related compounds. These toxins are of three types: Carbomate; N-sulphocarbamoyl; and decarbomoyl toxins.
Nature and severity of PSP toxins vary with the quantity of toxins ingested and proportions of the individual toxins involved. Effects of PSP toxins on humans are well established. the most common symptoms following ingestion are paraesthesia of the perioral region, tongue and limbs, with ataxia, lower back pain and a sensation of consciousness and respiratory failure can occur whcih may be fatal in the absence of respiratory support.
Standard acceptale limit in regulations is 80microgram/100g
The maximum permitted limit of PSP toxins in bivalve molluscs has been subject to specific legislation in the form of The FOos Safety (LIve Bivelve Molluscs) Regulation 1992 (S.I. [1992] No. 3164). under the regulations, ' the total concentration of PSP toxins in the edible parts of molluscs must not exceed 80microgram/100g of molluscs flesh'.
Analysis of PSP toxins can be through the mouse bioassay method
Saturday, June 9, 2007
Controversy of GM foods....
THIS IS ALSO A SUMMARY OF THE CONTROVERSY.....WE WILL BUILD ON THIS POINTS....
Controversies
Safety
Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects Potential environmental impact: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity
Access and Intellectual Property
Domination of world food production by a few companies
Increasing dependence on Industralized nations by developing countries
Biopiracy—foreign exploitation of natural resources
Ethics
Violation of natural organisms' intrinsic values
Tampering with nature by mixing genes among species
Objections to consuming animal genes in plants and vice versa
Stress for animal
Labeling
Not mandatory in some countries (e.g., United States)
Mixing GM crops with non-GM confounds labeling attempts
Society
New advances may be skewed to interests of rich countries
Reference Site:
http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
Controversies
Safety
Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects Potential environmental impact: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity
Access and Intellectual Property
Domination of world food production by a few companies
Increasing dependence on Industralized nations by developing countries
Biopiracy—foreign exploitation of natural resources
Ethics
Violation of natural organisms' intrinsic values
Tampering with nature by mixing genes among species
Objections to consuming animal genes in plants and vice versa
Stress for animal
Labeling
Not mandatory in some countries (e.g., United States)
Mixing GM crops with non-GM confounds labeling attempts
Society
New advances may be skewed to interests of rich countries
Reference Site:
http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
Benefits of GM food....
THIS IS A SUMMARY OF WAD I HAVE FOUND FROM MINE RESEARCH..THINK WE CA DO FURTHER RESEARCH ON EACH OF THIS POINTS
Benefits
Crops
Enhanced taste and quality
Reduced maturation time
Increased nutrients, yields, and stress tolerance
Improved resistance to disease, pests, and herbicides
New products and growing techniques
Animals
Increased resistance, productivity, hardiness, and feed efficiency
Better yields of meat, eggs, and milk
Improved animal health and diagnostic methods
Environment
"Friendly" bioherbicides and bioinsecticides
Conservation of soil, water, and energy
Bioprocessing for forestry products
Better natural waste management
More efficient processing
Society
Increased food security for growing populations
Reference Site
http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
Benefits
Crops
Enhanced taste and quality
Reduced maturation time
Increased nutrients, yields, and stress tolerance
Improved resistance to disease, pests, and herbicides
New products and growing techniques
Animals
Increased resistance, productivity, hardiness, and feed efficiency
Better yields of meat, eggs, and milk
Improved animal health and diagnostic methods
Environment
"Friendly" bioherbicides and bioinsecticides
Conservation of soil, water, and energy
Bioprocessing for forestry products
Better natural waste management
More efficient processing
Society
Increased food security for growing populations
Reference Site
http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
Tuesday, May 22, 2007
About overseas local authority.....FSIS
Adapted from http://www.fsis.usda.gov/About_FSIS/index.asp
The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
....THE OFFICIAL ROLE OF THIS AGENCY....KNOWN TO BE WITHIN THE USDA.....
more will be from evelyn....
The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
....THE OFFICIAL ROLE OF THIS AGENCY....KNOWN TO BE WITHIN THE USDA.....
more will be from evelyn....
On Staph. Aureus....for overall food concern of our pie
Staphylococcus aureus
Source
Sores
boils
infected skin areas
nasal passages of man and animals
Symptoms
Vomiting, diarrhea, abdominal cramps, nausea, chills, and subnormal body temperature commonly occur 1-6 hours after consumption of the contaminated foods.
Fever is not present
Symptoms last about a day
Cause
Toxigenic strains produce a heat stable enterotoxin when they are allowed to grow in a food. Normally you would expect that there would need to be at least 1,000,000 organisms per gram in order to produce enough toxin to cause an outbreak.
Toxin is heat stable - organism is not.
In order to get "Staph" poisoning it is necessary for the food to have been contaminated (almost always from food handlers) and subjected to enough temperature abuse to permit the organisms to increase to 1,000,000 per gram and produce toxin.
This organism is the classic cause of many picnic outbreaks. Why?
Prevention:
Prevent contamination from food handlers.
This is best accomplished by requiring all food handlers to wear gloves and training them in proper handling techniques.
Avoid temperature abuse by maintaining the product below 40F or above 140F.
Cooking will not eliminate the hazard once the toxin has been formed.
Source
Sores
boils
infected skin areas
nasal passages of man and animals
Symptoms
Vomiting, diarrhea, abdominal cramps, nausea, chills, and subnormal body temperature commonly occur 1-6 hours after consumption of the contaminated foods.
Fever is not present
Symptoms last about a day
Cause
Toxigenic strains produce a heat stable enterotoxin when they are allowed to grow in a food. Normally you would expect that there would need to be at least 1,000,000 organisms per gram in order to produce enough toxin to cause an outbreak.
Toxin is heat stable - organism is not.
In order to get "Staph" poisoning it is necessary for the food to have been contaminated (almost always from food handlers) and subjected to enough temperature abuse to permit the organisms to increase to 1,000,000 per gram and produce toxin.
This organism is the classic cause of many picnic outbreaks. Why?
Prevention:
Prevent contamination from food handlers.
This is best accomplished by requiring all food handlers to wear gloves and training them in proper handling techniques.
Avoid temperature abuse by maintaining the product below 40F or above 140F.
Cooking will not eliminate the hazard once the toxin has been formed.
On Clostridium perfringens.....for our prawns...
Clostridium perfringens
These organisms are responsible for a large number of toxicoinfections from food products. Cooked meat products and gravies are the primary foods involved in these outbreaks.
Outbreaks involving this organism are not as easy to document as some of the others we have discussed.
Like botulinum, perfringens is an anaerobic spore former and thus doesn't present a hazard in raw foods. Unlike botulinum, live organisms must be ingested before illness occurs.
Symptoms
Diarrhea, cramps, vomiting is rare.
Onset is typically 12 hours after ingestion.
Duration of symptoms is usually 24 hours.
Cause
Foods are cooked enough to kill organisms, but not enough to kill perfringens spores.
Foods are then allowed to cool slowly by being left out at room temperature or by being improperly refrigerated.
Organisms multiply and then are consumed and sporulate in the gut.
When they do this they produce a toxin that causes the symptoms.
Prevention
Proper cooking and cooling will prevent this type of outbreak.
Care should be taken with large bowls of gravy and large roasts because they can take a long time to cool even when refrigerated.
Cooking the cooled products before consumption will kill the organisms and make food safe.
These organisms are responsible for a large number of toxicoinfections from food products. Cooked meat products and gravies are the primary foods involved in these outbreaks.
Outbreaks involving this organism are not as easy to document as some of the others we have discussed.
Like botulinum, perfringens is an anaerobic spore former and thus doesn't present a hazard in raw foods. Unlike botulinum, live organisms must be ingested before illness occurs.
Symptoms
Diarrhea, cramps, vomiting is rare.
Onset is typically 12 hours after ingestion.
Duration of symptoms is usually 24 hours.
Cause
Foods are cooked enough to kill organisms, but not enough to kill perfringens spores.
Foods are then allowed to cool slowly by being left out at room temperature or by being improperly refrigerated.
Organisms multiply and then are consumed and sporulate in the gut.
When they do this they produce a toxin that causes the symptoms.
Prevention
Proper cooking and cooling will prevent this type of outbreak.
Care should be taken with large bowls of gravy and large roasts because they can take a long time to cool even when refrigerated.
Cooking the cooled products before consumption will kill the organisms and make food safe.
On Salmonella....
Salmonella
Salmonella are a cause of foodborne infections.
The source of contamination in Salmonella outbreaks can always be traced to humans or animals. The natural habitat of Salmonella is the intestinal tract of animals.
Once infected with this organism, it is very difficult to completely get rid of it.
Source
Intestinal tract of warm-blooded animals and fecal contamination from infected animals.
Often associated with poultry products including eggs.
Reptiles can also be a source.
Found in fecal material.
Symptoms:
Fever, nausea, vomiting, cramps, diarrhea which continue for 2-6 days.
The onset of symptoms appears 24 hours after eating the contaminated food.
Death may occur in persons who were already severally compromised (primarily very old or very young), but normal health adults would not ordinarily suffer any long-term consequences.
Cause:
Foods are contaminated from some animal source. Animals may be easily contaminated from intestinal tract if they are improperly slaughtered. Cutting boards in the home may be used to cut up contaminated product that is then cooked and presents no hazard. The cutting board may be used subsequently to prepare something that won't be cooked and the organisms are transferred to this product. If the contaminated product is then subjected to temperature abuse that allows the organism to grow and increase in numbers, then an outbreak of disease is likely.
Prevention:
The first line of defense is to prevent contamination by limiting the exposure to diseased animals and feces or products from these animals. The second line of defense is to keep the uncooked products properly refrigerated to prevent the organisms from multiplying. Thirdly, the organism can be readily destroyed by proper cooking so that even contaminated products become safe after cooking. Recontamination of properly cooked foods must be avoided.
Salmonella are a cause of foodborne infections.
The source of contamination in Salmonella outbreaks can always be traced to humans or animals. The natural habitat of Salmonella is the intestinal tract of animals.
Once infected with this organism, it is very difficult to completely get rid of it.
Source
Intestinal tract of warm-blooded animals and fecal contamination from infected animals.
Often associated with poultry products including eggs.
Reptiles can also be a source.
Found in fecal material.
Symptoms:
Fever, nausea, vomiting, cramps, diarrhea which continue for 2-6 days.
The onset of symptoms appears 24 hours after eating the contaminated food.
Death may occur in persons who were already severally compromised (primarily very old or very young), but normal health adults would not ordinarily suffer any long-term consequences.
Cause:
Foods are contaminated from some animal source. Animals may be easily contaminated from intestinal tract if they are improperly slaughtered. Cutting boards in the home may be used to cut up contaminated product that is then cooked and presents no hazard. The cutting board may be used subsequently to prepare something that won't be cooked and the organisms are transferred to this product. If the contaminated product is then subjected to temperature abuse that allows the organism to grow and increase in numbers, then an outbreak of disease is likely.
Prevention:
The first line of defense is to prevent contamination by limiting the exposure to diseased animals and feces or products from these animals. The second line of defense is to keep the uncooked products properly refrigerated to prevent the organisms from multiplying. Thirdly, the organism can be readily destroyed by proper cooking so that even contaminated products become safe after cooking. Recontamination of properly cooked foods must be avoided.
Roles of Local Authority.....in Singapore
hi guys some info on the roles of AVA(Agri-food and veterinary authority)
Ensuring food safety
AVA is the national authority on food safety for both primary and processed food. AVA ensures the safety of all food from production to just before retail. AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety.
The vital components of AVA's comprehensive and integrated food safety system includes:
Review of production systems and practices at source
Risk assessment and the setting of food safety and food labelling standards
Tagging of consignments of primary produce to trace sources, and food labelling to facilitate recall
Inspection of primary produce and processed food at the points of entry into Singapore
Pre and post-slaughter inspections at local abattoirs
Inspection and accreditation of source farms, abattoirs, food-processing factories, both local and overseas
Monitoring and surveillance programmes for a wide range of food-borne hazards in primary and processed food
State-of-the art laboratory testing capabilities for detecting and analysing a wide range of pathogens and chemical contaminants in livestock, frozen and chilled meat, live and chilled fish, vegetables, fruits, eggs and processed food
Promoting the adoption of good agricultural and manufacturing practices, and food safety assurance systems by the food industry
Close rapport with other national authorities
Close monitoring of world situation for new developments in food safety and potential threats
This food safety system is backed up by enforcement of food safety standards through a well-established legal framework as well as through food safety public education on the collective responsibility of AVA, the food industry and the public in ensuring food safety.
Ensuring food safety
AVA is the national authority on food safety for both primary and processed food. AVA ensures the safety of all food from production to just before retail. AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety.
The vital components of AVA's comprehensive and integrated food safety system includes:
Review of production systems and practices at source
Risk assessment and the setting of food safety and food labelling standards
Tagging of consignments of primary produce to trace sources, and food labelling to facilitate recall
Inspection of primary produce and processed food at the points of entry into Singapore
Pre and post-slaughter inspections at local abattoirs
Inspection and accreditation of source farms, abattoirs, food-processing factories, both local and overseas
Monitoring and surveillance programmes for a wide range of food-borne hazards in primary and processed food
State-of-the art laboratory testing capabilities for detecting and analysing a wide range of pathogens and chemical contaminants in livestock, frozen and chilled meat, live and chilled fish, vegetables, fruits, eggs and processed food
Promoting the adoption of good agricultural and manufacturing practices, and food safety assurance systems by the food industry
Close rapport with other national authorities
Close monitoring of world situation for new developments in food safety and potential threats
This food safety system is backed up by enforcement of food safety standards through a well-established legal framework as well as through food safety public education on the collective responsibility of AVA, the food industry and the public in ensuring food safety.
Tuesday, May 8, 2007
More on product recall....a summary
Outline of a Successful Recall Process
1. Planning ahead: A successful recall process depends on
planning of the recall management well before a problem
occurs.
2. Acting quickly: Time is a vital factor in the recall process.
The sooner harmful or misleading events are prevented,
the faster the negative publicity and financial
burden are eliminated.
3. Effective communication during a recall: The firm
should immediately provide recall instructions to everyone
in the product distribution channels. Public notification
about the recall through press releases and specialized
media is also an integral part of the recall process.
4. Recall assessment: Post-recall assessment is extremely
important in determining the effectiveness of the recall
plan in order to improve the efficacy of potential future
recalls. The current recall plan also should be evaluated
through simulated recalls.
References
1. American Society for Quality Product Safety and Liability
Prevention Interest Group, 1999. The Product Recall Planning
Guide. ASQ Quality Press, 2nd ed., Milwaukee, WI.
2. http://vm.cfsan.fda.gov/~lrd/recall2.html
3. http://www.fda.gov/fdac/features/895_recalls.html
4. http://www.fsis.usda.gov/OA/recalls/rec_intr.htm
1. Planning ahead: A successful recall process depends on
planning of the recall management well before a problem
occurs.
2. Acting quickly: Time is a vital factor in the recall process.
The sooner harmful or misleading events are prevented,
the faster the negative publicity and financial
burden are eliminated.
3. Effective communication during a recall: The firm
should immediately provide recall instructions to everyone
in the product distribution channels. Public notification
about the recall through press releases and specialized
media is also an integral part of the recall process.
4. Recall assessment: Post-recall assessment is extremely
important in determining the effectiveness of the recall
plan in order to improve the efficacy of potential future
recalls. The current recall plan also should be evaluated
through simulated recalls.
References
1. American Society for Quality Product Safety and Liability
Prevention Interest Group, 1999. The Product Recall Planning
Guide. ASQ Quality Press, 2nd ed., Milwaukee, WI.
2. http://vm.cfsan.fda.gov/~lrd/recall2.html
3. http://www.fda.gov/fdac/features/895_recalls.html
4. http://www.fsis.usda.gov/OA/recalls/rec_intr.htm
Sunday, May 6, 2007
Prawns.....and the microbes related
this is a summary of wad i have found and most importantly we can add it in template 4...short and concise
THIS MICROBES ARE RELATED TO PRAWNS THE FIRST FEW CAN BE RELATED TO POULTRY
Yersinia enterocolitica Infection- Growth range is 0 0C to 60 0C. Psychrotrophic. Commonly found in seafood, poultry and meat.
Symptoms: Diarrhoea, fever.
Vibro parahaemolyticus Infection- Commonly found in seafood.
Symptoms: Abdominal pain, fever, headache.
Vibrio Vulnificus- associated with seafood and the marine environments and animals, common in raw or undercook seafood
Symptoms and effects: organism is highly invasive and causes primary septicaemia, can cause gastroenteridis, adverse effects- death due to enhance effect from hepatitis or chronic cirrhosis
Yersinia enterocolitica Infection- Growth range is 0 0C to 60 0C. Commonly found in seafood.
Symptoms: Diarrhoea, fever.
Norwalk Virus - major source from shellfish because they concentrate virus from contaminated water
Symptoms: stomach pain, diarrhea, and vomiting
Sara Mortimore and Carol Wallace.1998.HACCP A PRACTICAL APPROACH. Aspen Publishing
THIS MICROBES ARE RELATED TO PRAWNS THE FIRST FEW CAN BE RELATED TO POULTRY
Yersinia enterocolitica Infection- Growth range is 0 0C to 60 0C. Psychrotrophic. Commonly found in seafood, poultry and meat.
Symptoms: Diarrhoea, fever.
Vibro parahaemolyticus Infection- Commonly found in seafood.
Symptoms: Abdominal pain, fever, headache.
Vibrio Vulnificus- associated with seafood and the marine environments and animals, common in raw or undercook seafood
Symptoms and effects: organism is highly invasive and causes primary septicaemia, can cause gastroenteridis, adverse effects- death due to enhance effect from hepatitis or chronic cirrhosis
Yersinia enterocolitica Infection- Growth range is 0 0C to 60 0C. Commonly found in seafood.
Symptoms: Diarrhoea, fever.
Norwalk Virus - major source from shellfish because they concentrate virus from contaminated water
Symptoms: stomach pain, diarrhea, and vomiting
Sara Mortimore and Carol Wallace.1998.HACCP A PRACTICAL APPROACH. Aspen Publishing
Friday, April 27, 2007
seafood hazards..PRAWNS and others
Hi,these are extra info do look at the shrimp part
Generic HACCP Plan Sections
Aquaculture drugs in live lobster (control during holding)
Aquaculture drugs in aquacultured trout (QA program)
Aquaculture drugs in farm-raised catfish (on-farm visits)
Aquaculture drugs in farm-raised catfish (drug residue testing)
Aquaculture drugs in pond-reared shrimp (supplier's certification)
Aquaculture drugs in pond-reared shrimp (records of drug use)
Chemical contaminants in aquacultured salmon (supplier's certification)
Chemical contaminants in aquacultured trout (QA program)
Chemical contaminants in farm-raised trout (records of testing and monitoring)
Chemical contaminants in flounder (source control)
Chemical contaminants in pond-raised catfish (on-farm visit)
Chemical contaminants in pond-raised shrimp (contaminant testing)
Clostridium botulinum toxin formation in pickled herring (pickling)
Clostridium botulinum toxin formation in vacuum packaged hot-smoked salmon (salting/smoking)
Introduction of pathogens after pasteurization of blue crab meat (recontamination control)
Metal fragment inclusion in frozen fish sticks (metal detection or separation)
Metal fragment inclusion in frozen tuna steaks (metal inclusion prevention)
Natural toxins (CFP) in Hawaiian barracuda (source control)
Parasites in salmon fillets (freezing)
Pasteurization of blue crabmeat (pasteurization control)
Pathogen growth and toxin formation in blue crab meat (time/temperature control) - Version 1
Pathogen growth and toxin formation in blue crab meat (time/temperature control) - Version 2
Pathogen growth and toxin formation in salmon jerky (drying control)
Pathogens from the harvest area in oysters (source control)
Pathogen survival through cooking of shrimp (cooking control)
Scombrotoxin formation in mahi mahi (harvest vessel control)
Scombrotoxin formation in canned tuna (histamine testing)
S. aureus toxin formation in hydrated batter mixes for breaded fish (batter control)
Sulfiting agents in shrimp (labeling controls)
Sulfiting agents in shrimp (raw material screening)
Sulfiting agents in shrimp (labeling controls with raw material screening)
--------------------------------------------------------------------------------
http://seafood.ucdavis.edu/haccp/Plans.htm
Generic HACCP Plan Sections
Aquaculture drugs in live lobster (control during holding)
Aquaculture drugs in aquacultured trout (QA program)
Aquaculture drugs in farm-raised catfish (on-farm visits)
Aquaculture drugs in farm-raised catfish (drug residue testing)
Aquaculture drugs in pond-reared shrimp (supplier's certification)
Aquaculture drugs in pond-reared shrimp (records of drug use)
Chemical contaminants in aquacultured salmon (supplier's certification)
Chemical contaminants in aquacultured trout (QA program)
Chemical contaminants in farm-raised trout (records of testing and monitoring)
Chemical contaminants in flounder (source control)
Chemical contaminants in pond-raised catfish (on-farm visit)
Chemical contaminants in pond-raised shrimp (contaminant testing)
Clostridium botulinum toxin formation in pickled herring (pickling)
Clostridium botulinum toxin formation in vacuum packaged hot-smoked salmon (salting/smoking)
Introduction of pathogens after pasteurization of blue crab meat (recontamination control)
Metal fragment inclusion in frozen fish sticks (metal detection or separation)
Metal fragment inclusion in frozen tuna steaks (metal inclusion prevention)
Natural toxins (CFP) in Hawaiian barracuda (source control)
Parasites in salmon fillets (freezing)
Pasteurization of blue crabmeat (pasteurization control)
Pathogen growth and toxin formation in blue crab meat (time/temperature control) - Version 1
Pathogen growth and toxin formation in blue crab meat (time/temperature control) - Version 2
Pathogen growth and toxin formation in salmon jerky (drying control)
Pathogens from the harvest area in oysters (source control)
Pathogen survival through cooking of shrimp (cooking control)
Scombrotoxin formation in mahi mahi (harvest vessel control)
Scombrotoxin formation in canned tuna (histamine testing)
S. aureus toxin formation in hydrated batter mixes for breaded fish (batter control)
Sulfiting agents in shrimp (labeling controls)
Sulfiting agents in shrimp (raw material screening)
Sulfiting agents in shrimp (labeling controls with raw material screening)
--------------------------------------------------------------------------------
http://seafood.ucdavis.edu/haccp/Plans.htm
Sunday, April 15, 2007
PrOduct ReCALL - some useful info
What is a Recall?
A food recall includes any corrective action by a company needed to protect consumers from potentially adverse effects of a contaminated, adulterated, or misbranded product. A recall is a voluntary action, and the recall decision is made by the company management. If the company does not initiate a recall, the government agency responsible for the particular product category may request that the company do so. Recalls are conducted by industry in cooperation with federal and state agencies.
Manufacturers strive to prevent a recall. Employing Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) plans are vital to preventing a recall. Even the best managed businesses can make occasional mistakes. The objectives of this fact sheet are to introduce the recall concept in the food industry and the food recall classification system, to describe the role of government agencies, and to outline the steps of a recall process. It is important to be ready for a recall well before a problem occurs. Management must be part of an effective recall plan and team. The company management should not rely on product liability insurance in the event of a recall. Liability insurance might cover a portion of the losses due to recall, but it will not cover the expense of product retrieval and most importantly, liability insurance will not help the company regain customer trust.
Despite the undesirable nature of a recall event, it is in the best interest of the manufacturing company to complete the recall quickly. Because the manufacturer is responsible for all of the costs involved in this process, it is critical to have a plan to cover recall expenses, to expedite the process without creating negative public opinion, and to prevent down time. When crisis hits, it is too late to work on the recall plan. Preplanning is vital to mitigate a crisis. Generally, recall events should be included in the Crisis Management and Emergency Contingency Program for a company.
Factors prompting a food recall include but are not limited to unsafe, contaminated, or mislabeled product, nonconformities to manufacturers specifications, and missing allergen or other hazard war.
References
• American Society for Quality Product Safety and Liability Prevention Interest Group, 1999. The Product Recall Planning Guide. ASQ Quality Press, 2nd ed., Milwaukee, WI.
• http://vm.cfsan.fda.gov/~lrd/recall2.html
• http://www.fda.gov/fdac/features/895_recalls.html
• http://www.fsis.usda.gov/OA/recalls/rec_intr.htm
DEar group members u guys probably jus wan to look at some of these links that i sourced....
A food recall includes any corrective action by a company needed to protect consumers from potentially adverse effects of a contaminated, adulterated, or misbranded product. A recall is a voluntary action, and the recall decision is made by the company management. If the company does not initiate a recall, the government agency responsible for the particular product category may request that the company do so. Recalls are conducted by industry in cooperation with federal and state agencies.
Manufacturers strive to prevent a recall. Employing Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) plans are vital to preventing a recall. Even the best managed businesses can make occasional mistakes. The objectives of this fact sheet are to introduce the recall concept in the food industry and the food recall classification system, to describe the role of government agencies, and to outline the steps of a recall process. It is important to be ready for a recall well before a problem occurs. Management must be part of an effective recall plan and team. The company management should not rely on product liability insurance in the event of a recall. Liability insurance might cover a portion of the losses due to recall, but it will not cover the expense of product retrieval and most importantly, liability insurance will not help the company regain customer trust.
Despite the undesirable nature of a recall event, it is in the best interest of the manufacturing company to complete the recall quickly. Because the manufacturer is responsible for all of the costs involved in this process, it is critical to have a plan to cover recall expenses, to expedite the process without creating negative public opinion, and to prevent down time. When crisis hits, it is too late to work on the recall plan. Preplanning is vital to mitigate a crisis. Generally, recall events should be included in the Crisis Management and Emergency Contingency Program for a company.
Factors prompting a food recall include but are not limited to unsafe, contaminated, or mislabeled product, nonconformities to manufacturers specifications, and missing allergen or other hazard war.
References
• American Society for Quality Product Safety and Liability Prevention Interest Group, 1999. The Product Recall Planning Guide. ASQ Quality Press, 2nd ed., Milwaukee, WI.
• http://vm.cfsan.fda.gov/~lrd/recall2.html
• http://www.fda.gov/fdac/features/895_recalls.html
• http://www.fsis.usda.gov/OA/recalls/rec_intr.htm
DEar group members u guys probably jus wan to look at some of these links that i sourced....
Tuesday, April 3, 2007
MeAsuRes to ensure proper handling for fresh eggs
i think this is quite useful since our problem is fresh eggs....
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
Buy eggs only if sold from a refrigerator or refrigerated case.‡
Open the carton and make sure that the eggs are clean and the shells are not cracked.
Refrigerate promptly.
Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
From FDA/USDA
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
Buy eggs only if sold from a refrigerator or refrigerated case.‡
Open the carton and make sure that the eggs are clean and the shells are not cracked.
Refrigerate promptly.
Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
From FDA/USDA
MoRe on the H5N1.....deadly virus
How is avian influenza spread?
AI is primarily spread by direct contact between healthy birds and infected birds, and through indirect contact with contaminated equipment and materials. The virus is excreted through the feces of infected birds and through secretions from the nose, mouth and eyes.
Contact with infected fecal material is the most common of bird-to-bird transmission. Wild ducks often introduce LPAI into domestic flocks raised on range or in open flight pens through fecal contamination. Within a poultry house, transfer of an HPAI virus between birds also can occur via airborne secretions. The spread of avian influenza between poultry premises almost always follows the movement of contaminated people and equipment.
AI also can be found on the outer surfaces of egg shells and in the case of HPAI, can infect the inside of the egg which includes the yolk and albumen or the egg white. Transfer to eggs is a potential means of AI transmission. Airborne transmission of virus from farm to farm is highly unlikely under usual circumstances.
Can I get avian influenza from eating poultry or eggs?
hey this is interesting for knowledge...this are some facts gven by the FDA/USDA...
AI is not transmissible by eating poultry or eggs that have been properly prepared. If HPAI were detected in the United States, the chance of infected poultry or eggs entering the food chain would be extremely low because of the rapid onset of symptoms in poultry as well as the safeguards in place, which include testing of flocks, and Federal inspection programs.
Hens infected with HPAI usually stop laying eggs as one of the first signs of illness, and the few eggs that are laid by infected hens generally would not get through egg washing and grading because the shells are weak and misshapen. In addition, the flow of eggs from a facility is stopped at the first suspicion of an outbreak of HPAI without waiting for a confirmed diagnosis. Therefore, eggs in the marketplace are unlikely to be contaminated with HPAI.
Cooking poultry, eggs, and other poultry products to the proper temperature and preventing cross-contamination between raw and cooked food is the key to safety. You should follow the same handling practices that are recommended to prevent illness from common foodborne pathogens such as Salmonella
Refrences: http://www.cfsan.fda.gov/~dms/avfluqa.html
AI is primarily spread by direct contact between healthy birds and infected birds, and through indirect contact with contaminated equipment and materials. The virus is excreted through the feces of infected birds and through secretions from the nose, mouth and eyes.
Contact with infected fecal material is the most common of bird-to-bird transmission. Wild ducks often introduce LPAI into domestic flocks raised on range or in open flight pens through fecal contamination. Within a poultry house, transfer of an HPAI virus between birds also can occur via airborne secretions. The spread of avian influenza between poultry premises almost always follows the movement of contaminated people and equipment.
AI also can be found on the outer surfaces of egg shells and in the case of HPAI, can infect the inside of the egg which includes the yolk and albumen or the egg white. Transfer to eggs is a potential means of AI transmission. Airborne transmission of virus from farm to farm is highly unlikely under usual circumstances.
Can I get avian influenza from eating poultry or eggs?
hey this is interesting for knowledge...this are some facts gven by the FDA/USDA...
AI is not transmissible by eating poultry or eggs that have been properly prepared. If HPAI were detected in the United States, the chance of infected poultry or eggs entering the food chain would be extremely low because of the rapid onset of symptoms in poultry as well as the safeguards in place, which include testing of flocks, and Federal inspection programs.
Hens infected with HPAI usually stop laying eggs as one of the first signs of illness, and the few eggs that are laid by infected hens generally would not get through egg washing and grading because the shells are weak and misshapen. In addition, the flow of eggs from a facility is stopped at the first suspicion of an outbreak of HPAI without waiting for a confirmed diagnosis. Therefore, eggs in the marketplace are unlikely to be contaminated with HPAI.
Cooking poultry, eggs, and other poultry products to the proper temperature and preventing cross-contamination between raw and cooked food is the key to safety. You should follow the same handling practices that are recommended to prevent illness from common foodborne pathogens such as Salmonella
Refrences: http://www.cfsan.fda.gov/~dms/avfluqa.html
wHaT Is FOOD SaFeTy ? ? ?
Food Safety varies in terms of its purposes, and probably from different perspectives – farming, food production and distribution, food retail and catering and sometimes it is also the consumers.
Amy parts of this food supply system has common similarities, such that in this developed era where people and government are of utmost concern with regards to the safeness of foods - rules and regulations and subsidiary governmental bodies are in place to ensure quality and safety of foods that is delivered to the consumer.
Example of governmental bodies locally is the AVA or Agri-food and Veterinary Authority - one of the main organisations that ensure safety of foods sold and distributed in Singapore. International bodies could be the United Stated Department of Agriculture, the World Health Organisation (WHO).
All food businesses today operate in complex technical and commercial environment and, if they are to survive, each food business must possess the skills and knowledge required to remain ahead of competitors. Therefore many companies have also put-in place certain safety standard commonly practiced in the food industry – the Hazard Analysis Critical Control Point, ISO 22000:2005, Good Manufacturing Practices and pre-requisite programmes. These aims to maintain high quality food to the consumers
HACCP as described by Sara M. is a systematic approach to food safety management based on recognised principles which aim to identify the hazards that are likely to occur at any stages in the food supply chain and put into place controls that will prevent them from happening.
Consumers too play a part in food safety – Government authorities can exert regulatory control over the quality and safety of food produced or imported. However, such control is not possible when food is processed and prepared at home. As a consumer, you have direct control over the safety of the food you prepare for yourself and your family, therefore there is a need to adopt safe food handling and preparation practices, you can protect both yourself and your family. (AVA, 2006)
In conclusion food safety, includes safety management programmes, self-initiative from consumers, stringency of governmental bodies and in many cases the present and future of food safety will be in the ability to combine much of the many food safety management system like the HACCP and the GMP such as the new ISO22000:2005 launched in the year 2005. The improvement in technology in the near future will also provide even safer and stricter ways to quality control and assurance of food products.
References
Sara M. and Carol W.(2001) Food Industry Briefing Series HACCP. Blackwell Publishing.
About AVA. April 4, 2007. Retrieved from www.ava.gov.sg
Amy parts of this food supply system has common similarities, such that in this developed era where people and government are of utmost concern with regards to the safeness of foods - rules and regulations and subsidiary governmental bodies are in place to ensure quality and safety of foods that is delivered to the consumer.
Example of governmental bodies locally is the AVA or Agri-food and Veterinary Authority - one of the main organisations that ensure safety of foods sold and distributed in Singapore. International bodies could be the United Stated Department of Agriculture, the World Health Organisation (WHO).
All food businesses today operate in complex technical and commercial environment and, if they are to survive, each food business must possess the skills and knowledge required to remain ahead of competitors. Therefore many companies have also put-in place certain safety standard commonly practiced in the food industry – the Hazard Analysis Critical Control Point, ISO 22000:2005, Good Manufacturing Practices and pre-requisite programmes. These aims to maintain high quality food to the consumers
HACCP as described by Sara M. is a systematic approach to food safety management based on recognised principles which aim to identify the hazards that are likely to occur at any stages in the food supply chain and put into place controls that will prevent them from happening.
Consumers too play a part in food safety – Government authorities can exert regulatory control over the quality and safety of food produced or imported. However, such control is not possible when food is processed and prepared at home. As a consumer, you have direct control over the safety of the food you prepare for yourself and your family, therefore there is a need to adopt safe food handling and preparation practices, you can protect both yourself and your family. (AVA, 2006)
In conclusion food safety, includes safety management programmes, self-initiative from consumers, stringency of governmental bodies and in many cases the present and future of food safety will be in the ability to combine much of the many food safety management system like the HACCP and the GMP such as the new ISO22000:2005 launched in the year 2005. The improvement in technology in the near future will also provide even safer and stricter ways to quality control and assurance of food products.
References
Sara M. and Carol W.(2001) Food Industry Briefing Series HACCP. Blackwell Publishing.
About AVA. April 4, 2007. Retrieved from www.ava.gov.sg
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