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Food Safety A Reference Resource List Compiled by Emerson Library Staff 2011 2011 Journal Citations:
Acheson, D.
(2011, March/April). The Food Safety Modernization Act: Preventive controls made
mandatory. Quality Assurance and Food Safety,
8 (2), 12-15. This article
describes regulatory changes that will come about due to the passage of the Food Safety Modernization Act (FSMA). All
facilities registered with the FDA (foreign and domestic) will be required to comply with
preventive control provisions, which includes the following: 1) hazard analysis; 2)
preventive controls; 3) monitor preventive controls; 4) verify preventive controls; 5)
preventive control recordkeeping and documentation. Discusses the timeline that the FSMA
requirements will take effect and the FDA rulemaking activities. Discusses how the Good
Manufacturing Practices (GMPs) are expected to be utilized in the new system. As the FDA
gained stronger authority under the FSMA, it is vital that manufacturers be informed of
all regulatory changes on the horizon. Bele, P.
(2011, April/May).Lessons learned from GFSI audits. Food
Quality, 18 (2), 22-29. The Global
Food Safety Initiative (GFSI) has selected various existing standards that may be used to
achieve GFSI certification. This article discusses the following programs: SQF 2000, BRC
Food, IFS Food, and IFS Food. By providing a quick summary of the most common issues, this
article seeks to prepare readers for a GFSI certification audit. Specific
topics include: Management
System, Organizational Issues: policy,
management reviews, organizational structure, customer focus and complaints, internal
audits, purchasing, documentation, corrective and preventative action, traceability,
incidents, withdrawal and recall. HACCP Issues: food safety
team, product description, process flow diagram, hazard identification, CCP,
review/management of change. Site Standard
Issues: external
standards, security, segregations, building, maintenance, staff facilitates, chemical and
physical contamination, pest control. Product
Control Issues: product
design, allergens and similar, product packaging, product inspection and testing,
nonconforming product. Process
Control Issues. Personnel
Issues: Training,
personnel hygiene. Canavan,
Neil. “Here, now, and soon to be: A suite of food lab innovations.” (April/May
2011) Food Quality. (18) 2:12-14. With consumers
becoming increasingly concerned with food safety issues, the food industry is investing in
new technologies to more efficiently identify pathogens, contaminants and species. This
article profiles cutting edge laboratory methods and research initiatives that will
proactively address food safety concerns. New technologies discussed in this article
include: MassCode PCR (Agilent); acoustic cell trapping method (Pittcon); BAX PCR system
(DuPont); petroleum contamination screening (Thermo Fisher). C.D.C. report
finds increase in salmonella infections.” (June 21, 2011). (7) 9:1,21. According to a the "Vital signs" report
from the CDC, the rate of incidences of salmonella have increased 10 percent in the last
15 years while illnesses from E. coli O157 have declined by as much as 50 percent. Data from the report was obtained from the CDC's
Foodborne Diseases Active Surveillance Network (FoodNet).
Includes comments from CDC director, Thomas R. Frieden. A table is tracks incidences of E. coli 0157
and salmonella from 1996 to 2010. The
complete Vital Signs report is available online at: www.cdc.gov/vitalsigns/
Consumers shopping less often: FMI
Trends. (2011, May 11). Food Institute Report,
84 (19), 1, 6, 11. Highlights
from the Food Marketing Institute's (FMI) Grocery Shopper Trends 2011 report. Includes
statistics on consumer shopping behavior, including: how frequently they go shopping, how
much they spend, what types of stores they go to, and types of payments. Also includes
detailed statistics on consumer attitudes concerning: healthful eating, nutritional
information, local and organic products, sustainability, food safety, Food Safety
Modernization Act, traceability, safety of imported foods (by country), and types of foods
they believe have the most food safety risks. “FDA issues
two new food safety rules.” (2011, Jun 10). Food
Business News.net. Two
new food safety rules have been issued by the Food and Drug Administration that go into
effect July 3, 2011. One rule is on the
detention of adulterated or misbranded products and the second requires companies
exporting to the United States to notify the FDA if any othe country refuses entry of
products.
Quality
control is vital to any food and beverage company, as one single incident may create
financial loss and destroy customer confidence in a brand. This article discusses quality
control methods to prevent microbiological contamination. Topics include: quality
assurance, quality control, presence/absence testing, media testing, enumeration testing,
disinfectant verification, and proficiency. Gwynne,
Peter. “Novel approaches to pathogen control.” (April/May 2011) Food Quality. (18) 2:30-35. The food
industry is turning to technical tools to help control dangerous pathogens. This article
discusses lactates, diacetates, irradiation, and high pressure methods in the pre- and
post- packaging stages. Food safety challenges are becoming even more complicated as
consumers are demanding foods with minimal processing. This article looks at natural,
non-toxic means for reducing disease-causing bacteria. Lupo, L.
(2011, March/April). Chiquita/Fresh Express: Leading produce company shares $2M food
safety investment with industry. Quality Assurance
and Food Safety, 8 (2), 18-26, 64. Chiquita/Fresh
Express has taken an unprecedented initiative in tackling food safety risks of raw
produce. The company convened a scientific advisory panel and invested $2 million dollars
to fund their research. The research was presented at a Fresh Produce Safety Research
Conference that was held on September 11, 2008. In 2010 the company released FreshRinse, a
novel produce wash that reduces both suspended and attached pathogenic cells. The company
has released these technological innovations to the whole industry, stating "research
begets research." The company has insisted that by creating higher industry food
safety standards is good for all companies as consumers gain confidence in the safety of
raw produce. For their continued commitment to advancing food safety and quality, Fresh
Express was awarded the International Association for Food Protection (IAFP) Black Pearl
Award of Corporate Excellence in Food Protection and Quality. Mermelstein,
N. (2011, April). Approaches to pathogen screening. Food
Technology, 65 (4), 74-78. This article
provides a profile of the following new instruments for testing for foodborne pathogens: 1) Life
Technologies Corp's Applied Biosystems TaqMan
Salmonella Enteritidis Detection Kit which is the first real-time polymerase chain
reaction (PCR) detection system to test for Salmonella Enteritidis in poultry eggs; 2) Mocon
Inc.'s GreenLight 900 Series which detect
bacterial levels in food within eight hours; 3) Beacon Food
Safety LLC's BrightSpot technology which
utilizes a handheld, disposable device that can perform 100 various diagnostic tests in 30
minutes. Nachay, K.
(2011, April) IR kills pathogens on almonds. Food
Technology. 65(4), 15-16. Emerging
research has illustrated that infrared pasteurization treatment may be successfully
utilized to kill pathogens on almonds. The complete study was published in the Journal of
Food Engineering (December 2010). Nachay, K.
(2011, April). Nanoparticles fight bacteria. Food
Technology, 65(4), 14. Researchers
have developed a paper coated with silver nanoparticles which is able to kill Escherichia
coli and Staphylococcus aureus. The study examines the technology's potential for food
packaging and extended shelf life. Nachay, K.
(2011, April). New test traces outbreak source. Food
Technology, 65(4), 14-15. The FDA has
developed a new sequencing test which can successfully trace sources of foodborne illness
outbreaks. The study "Identification of a Salmonellosis Outbreak by Means of
Molecular Sequencing" will be published in the New England Journal of Medicine
(February 23, 2011). The study concentrates on a 2009-2010 Salmonella enterica outbreak
which was linked to red and black pepper used in salami. Nachay, K.
(2011, April). The skinny on apple polyphenols. Food
Technology, 65(4), 14. The USDA
Agricultural Research Service and UC Davis researchers have developed an edible film from
apple skin polyphenols which have antimicrobial properties for the growth of Listeria
monocytogenes. The study will be published in the March 2011 issue of the Journal of Food
Science. Nakamura,
George. “California requires new certification for food handlers.” (April/May
2011) Food Quality. (18) 2:42-47. New
legislation in California requires that restaurant employees must qualify for a California
Food Handlers
Card, which requires food safety training and exam. States with similar programs include -
Oregon, Washington, Texas, and Florida. According to the CDC "3,037 people die each
year from eating tainted food served at food facilities nationwide; more than 128,000 are
hospitalized, and 47.8 million become ill annually from food facility contamination." Newsome, R.
(2011, April) Enhancing the safety assessment of food additives. Food Technology, 65 (4), 144. Highlights
from the workshop "Enhancing FDA's Evaluation of Science to Ensure Chemicals Added to
Human Food are Safe" held on April 5-6, 2011. The workshop was hosted by the
Institute of Food Technologists, Pew Health Group, the journal Nature, FDA, and the
National Institute of Environmental Health Sciences. This workshop focused on the
food-related characterization and safety assessment system. OIG Inspector General
questions safety of E. coli sampling in beef trim. (2011, March/April). Quality Assurance and Food Safety. 8 (2), 8. Highlights
from a report by Phyllis Fong, Inspector General of the Office of Inspector General to the
House Committee on Appropriations concerning USDA's ability to ensure a safe food supply.
Fong called into question the FSIS method of sampling beef trim for E. coli, which is only capable of detecting widespread
contamination. Stevens,
Kevin. “10th Food Quality Award winner selected.” (April/May 2011) Food Quality. (18) 2:8, 10. The 10th
Annual Food Quality Award honors companies for exceptional contributions to food safety
and customer satisfaction. The 2011 winners will be announced at the Food Safety Summit
Expo on April 20th. The nine finalists include: Berks Foods, Cargill Value Added Meats,
EatnPark, Hi-Tek Rations, Land O'Frost, Mastronardi Produce, Sabra Dipping Company West,
Sandridge Food Corp., and U.S. Foodservice. Stevens,
Shawn. “Regulatory Report: We’re happy to comply, but how?” (April/May
2011) Food Quality. (18) 2:48-50. The Food
Safety Modernization Act requires that food companies create written food safety plans, in
which HACCP methodology must be developed and followed. This article provides a basic
overview of a comprehensive science-based HACCP plan, which includes "formally
consider and identify all reasonable foreseeable food safety hazards; develop written
plans addressing each of those hazards; and closely follow those plans to reduce or
eliminate such hazards to the greatest extent possible." Valigra, Lori.
“A key figure in food safety.” (April/May 2011) Food Quality. (18) 2:16-20. This is the
second entry in Food Quality's new series Innovators in Food Safety and Science. This
installment focuses on Louis Pasteur (1822-1895) who pioneered the science of food safety,
and discovered the basic causes of food spoilage. By discovering that microorganisms were
the cause of most food spoilage, he revolutionized the food industry. This article details
Pasteur's scientific career and his achievements in food safety science.
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