E.coli is a major food borne threat to human health. Learn various efforts and precautions farmers, science, government and you as a consumer can do to be safe.
The Food Safety Modernization Act (FSMA) aims to modernize food safety regulations in the US by shifting the focus from reactive responses to foodborne illness to preventative practices. The FDA has proposed revisions to four FSMA rules covering produce safety, preventive controls for human and animal food, and foreign supplier verification. Stakeholders have raised concerns that the rules could burden small farms and businesses. The final impact will depend on how flexible the rules are in accommodating different farming systems. The changes are also expected to increase liability for all parties in the food supply chain.
Jail Time for Peanut Corporation of America Executives and QA Manager: Lesso...Emma Mosshart-Keel
The salmonella outbreak related to the Peanut Corporation of America’s products resulted in nine deaths and hundreds hospitalized. According to industry estimates, the peanut industry suffered $1 billion in losses from consumers avoiding peanut products. Recently, two executives were sentenced to 20+ year jail terms and the QA manager was sentenced to a 5 year jail term. These criminal convictions are the first of their kind for a food poisoning outbreak. Join us as we discuss lessons learned from the PCA case and what you can do to prevent a similar situation from occurring in your organization.
Barbados Agritourism Policy Setting Workshop 2019
Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local agrifood sector and promoting healthy food in agritourism.
Workshop organised by the Government of Barbados
In collaboration with CABA, CTA, IICA, CTO, CHTA, CDB
Courtyard by Marriott Hotel, Barbados, 27 & 28 March 2019
The document discusses the Food Safety Modernization Act in the US and its potential impacts on Ontario's agriculture and food processing industries. It proposes creating a private-public partnership to implement a new approach and disruptive technology using RFID, barcodes, and other real-time tracking methods. This would allow ingredients to be traced one step up and down the supply chain to contain any potential issues, as required by the US law. The partnership would develop and pilot a software program to test the new tracking system and evaluate its effectiveness.
FRAUD IN SUPPLY CHAINS: THE RISKS, THE SOLUTIONS AND THE OPPORTUNITIESCameron Scadding
Food fraud represents a significant risk to brands and stakeholders of the food supply chain and threatens consumer confidence and in turn trust.
This presentations focuses on the Australian agri-food export opportunity in china and looks closely at some of the risks for brands in that market. The presentation also showcases some of the #SourceCertain solutions. The explosion of the daigous phenomenon demonstrates that Chinese consumers do not TRUST the supply chain - there is great opportunity for innovative exporters that look to connect securely with their prospective Chinese consumers.
This presentation was delivered in part to the ASA 100 forum in 2016 by Source Certain Chairman Cameron Scadding
Research from a bacterium bacillus subtilis b 3157 by fabAlexander Decker
This document discusses research into the biosynthetic pathways that produce 2H-labeled inosine in the bacterium Bacillus subtilis B-3157. The bacterium was grown in heavy water medium containing a hydrolysate of deuterated biomass as a source of 2H-labeled substrates. Isolation and analysis of the produced 2H-labeled inosine found incorporation of 5 deuterium atoms, with 3 in the ribose residue and 2 in the hypoxanthine residue. The non-exchangeable deuterium atoms in ribose originated from HMP shunt reactions, while the atoms in hypoxanthine came from [2H]amino acids in the growth medium.
Molecular Techniques Application for E.Coli O157:H7 DetectionNateneal Tamerat
The document summarizes molecular techniques for detecting E. coli O157:H7, a foodborne pathogen. It discusses several techniques including PCR, pulse field gel electrophoresis (PFGE), restriction fragment length polymorphism (RFLP), and microarrays. It notes that while conventional methods are still used, molecular identification of virulence genes has improved detection and analysis of this pathogen. The best approach depends on factors like resources and needs, but multiplex PCR is generally recommended to identify multiple pathogenic genes simultaneously.
The Food Safety Modernization Act (FSMA) aims to modernize food safety regulations in the US by shifting the focus from reactive responses to foodborne illness to preventative practices. The FDA has proposed revisions to four FSMA rules covering produce safety, preventive controls for human and animal food, and foreign supplier verification. Stakeholders have raised concerns that the rules could burden small farms and businesses. The final impact will depend on how flexible the rules are in accommodating different farming systems. The changes are also expected to increase liability for all parties in the food supply chain.
Jail Time for Peanut Corporation of America Executives and QA Manager: Lesso...Emma Mosshart-Keel
The salmonella outbreak related to the Peanut Corporation of America’s products resulted in nine deaths and hundreds hospitalized. According to industry estimates, the peanut industry suffered $1 billion in losses from consumers avoiding peanut products. Recently, two executives were sentenced to 20+ year jail terms and the QA manager was sentenced to a 5 year jail term. These criminal convictions are the first of their kind for a food poisoning outbreak. Join us as we discuss lessons learned from the PCA case and what you can do to prevent a similar situation from occurring in your organization.
Barbados Agritourism Policy Setting Workshop 2019
Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local agrifood sector and promoting healthy food in agritourism.
Workshop organised by the Government of Barbados
In collaboration with CABA, CTA, IICA, CTO, CHTA, CDB
Courtyard by Marriott Hotel, Barbados, 27 & 28 March 2019
The document discusses the Food Safety Modernization Act in the US and its potential impacts on Ontario's agriculture and food processing industries. It proposes creating a private-public partnership to implement a new approach and disruptive technology using RFID, barcodes, and other real-time tracking methods. This would allow ingredients to be traced one step up and down the supply chain to contain any potential issues, as required by the US law. The partnership would develop and pilot a software program to test the new tracking system and evaluate its effectiveness.
FRAUD IN SUPPLY CHAINS: THE RISKS, THE SOLUTIONS AND THE OPPORTUNITIESCameron Scadding
Food fraud represents a significant risk to brands and stakeholders of the food supply chain and threatens consumer confidence and in turn trust.
This presentations focuses on the Australian agri-food export opportunity in china and looks closely at some of the risks for brands in that market. The presentation also showcases some of the #SourceCertain solutions. The explosion of the daigous phenomenon demonstrates that Chinese consumers do not TRUST the supply chain - there is great opportunity for innovative exporters that look to connect securely with their prospective Chinese consumers.
This presentation was delivered in part to the ASA 100 forum in 2016 by Source Certain Chairman Cameron Scadding
Research from a bacterium bacillus subtilis b 3157 by fabAlexander Decker
This document discusses research into the biosynthetic pathways that produce 2H-labeled inosine in the bacterium Bacillus subtilis B-3157. The bacterium was grown in heavy water medium containing a hydrolysate of deuterated biomass as a source of 2H-labeled substrates. Isolation and analysis of the produced 2H-labeled inosine found incorporation of 5 deuterium atoms, with 3 in the ribose residue and 2 in the hypoxanthine residue. The non-exchangeable deuterium atoms in ribose originated from HMP shunt reactions, while the atoms in hypoxanthine came from [2H]amino acids in the growth medium.
Molecular Techniques Application for E.Coli O157:H7 DetectionNateneal Tamerat
The document summarizes molecular techniques for detecting E. coli O157:H7, a foodborne pathogen. It discusses several techniques including PCR, pulse field gel electrophoresis (PFGE), restriction fragment length polymorphism (RFLP), and microarrays. It notes that while conventional methods are still used, molecular identification of virulence genes has improved detection and analysis of this pathogen. The best approach depends on factors like resources and needs, but multiplex PCR is generally recommended to identify multiple pathogenic genes simultaneously.
Bacillus is a genus of rod-shaped, Gram-positive bacteria that can form dormant endospores. The document focuses on Bacillus anthracis, which causes anthrax. It describes the morphology, cultural characteristics, virulence factors, and methods of diagnosis and prevention of B. anthracis. Key points include that B. anthracis forms encapsulated, non-motile rods and terminal spores. The anthrax toxins are composed of lethal factor, edema factor, and protective antigen, which combine to cause disease. Diagnosis involves microscopy, culture, and serology. Prevention for humans involves vaccination with anthrax toxoid and occupational hygiene, while animals are vaccinated with attenuated spore
Bacillus and Corynebacterium are gram-positive bacteria. Bacillus forms spores and includes both pathogenic and non-pathogenic species. Bacillus anthracis causes anthrax through its poly-D-glutamyl capsule and anthrax toxin. It can cause cutaneous, pulmonary, or gastrointestinal anthrax depending on route of exposure. Corynebacterium diphtheriae causes diphtheria through its exotoxin, which inhibits protein synthesis and can damage the heart and nerves. Bacillus cereus causes two types of food poisoning.
The document provides an overview of bacterial culture methods. It discusses the history of culture techniques from Hippocrates observing diseases to Koch establishing that microbes cause disease. Key steps in culture include cultivation, using media to enrich bacteria and isolate pathogens. Common media like blood agar and MacConkey agar are described. The document outlines equipment, media types based on consistency and ingredients, and culture methods to grow aerobic and anaerobic bacteria.
In 3 sentences:
This document defines key food safety terms and provides guidelines for safe food handling and storage. It explains that bacteria grows fastest between 41-135°F and that freezing and refrigerating can stop growth but not kill bacteria. The document outlines proper internal cooking temperatures for meats and eggs to kill bacteria and prevent food-borne illness.
E. coli was discovered in 1885 and is a gram-negative bacterium that normally lives in the intestines of warm-blooded animals. While most E. coli strains are harmless and aid in digestion, some can cause food poisoning and other intestinal issues. E. coli is commonly used as a model organism for research due its small genome, ease of culturing, and rapid growth rate of 20 minutes per cell division.
E. coli is a common member of the Enterobacteriaceae family that normally inhabits the human gastrointestinal tract. While usually harmless, some strains can cause diseases like urinary tract infections, sepsis, and gastroenteritis. Gastroenteritis caused by E. coli can be due to different pathotypes like enterotoxigenic E. coli (ETEC) which produces heat-labile and heat-stable enterotoxins leading to watery diarrhea, or enterohemorrhagic E. coli (EHEC) which produces Shiga toxins and can cause hemorrhagic colitis or hemolytic uremic syndrome. Laboratory identification of E. coli involves examining its gram-negative rod
Isolation and identification of salmonella &e.coliNoman Ch
This presentation is made by concerning three books. The data used in this is mainly revolve about poultry point of view.
REFERENCE
Isolation and identification of avian pathogen(AAAP)
This document discusses the laboratory diagnosis of infections caused by various Gram-positive bacilli, including Corynebacterium, Listeria, Erysipelothrix, and Bacillus. It provides details on specimen collection, microscopic examination, culture methods and media, and biochemical testing for identifying these bacteria, with a focus on Corynebacterium diphtheriae, Listeria monocytogenes, and Bacillus anthracis. Vaccination is emphasized as an important prevention method for diphtheria.
Cultivation of bacteria and culture methodsAshfaq Ahmad
Cultivation of bacteria allows for the isolation, growth, and study of microorganisms. There are various culture methods and media that support the growth of bacteria. Liquid broths and solid agar plates can be used with different nutrient formulations to selectively grow specific bacteria. Streaking, lawning, stabbing, and pour plating are common culture techniques used to isolate pure colonies for analysis. Specialized enriched, selective, differential, and transport media help optimize bacterial growth and identification.
Este documento describe las características de Bacillus cereus, una bacteria gram positiva esporulada que puede causar intoxicaciones alimentarias. Se analizaron muestras de arroz cocido en Puebla, México y se encontró que el 44% contenía bacterias coliformes totales y el 10% contenía B. cereus, aunque en bajas cantidades. El almacenamiento inadecuado del arroz puede permitir el crecimiento de B. cereus y representar un riesgo para la salud.
This document discusses Escherichia coli (E. coli), a common bacterium found in the intestines of humans and animals. It describes E. coli's morphology, identification, and ability to cause diseases like urinary tract infections, neonatal meningitis, and intestinal diseases. Prevention methods are outlined, including good hygiene practices like handwashing and thoroughly cooking meats to avoid transmission. Treatment focuses on fluid replacement rather than antibiotics in most cases unless the disease has progressed to a systemic stage.
This document discusses different types of culture media used for growing microorganisms. It describes basic media which contains nutrients for general bacterial growth. Selective media allows growth of specific organisms by inhibiting others through additions like antibiotics. Differential media distinguishes organisms based on colony characteristics. Enriched media enhances growth of fastidious organisms using additions like blood or serum. Transport media preserves viability during shipping through formulations optimized for different bacteria. The document provides examples to illustrate each type of media.
Shigella are gram-negative, facultative anaerobic bacteria that are a major cause of bacillary dysentery. There are four species - S. sonnei, S. flexneri, S. boydii, and S. dysenteriae. Shigella invade the colonic epithelium and multiply intracellularly, evading antibody-mediated immunity. They produce Shiga toxin which is enterotoxic, neurotoxic, and cytotoxic, causing the symptoms seen in shigellosis like diarrhea, fever, and bloody dysentery. Person-to-person fecal-oral transmission is common, often in settings like daycare centers and developing countries. Treatment involves rehydration, antibiotics
Bacillus cereus es una bacteria Gram-positiva que puede causar dos tipos de toxiinfecciones alimentarias: la forma diarreica producida por toxinas que causan diarrea, y la forma emética causada por la toxina cereulida que provoca vómitos. Se encuentra comúnmente en el suelo y los alimentos secos como especias y puede contaminar carnes, sopas deshidratadas y arroz. Para prevenirla, los alimentos deben cocinarse y almacenarse adecuadamente para inhibir el crecimiento bacteriano y la produ
Shigella are Gram-negative bacilli that cause shigellosis (bacillary dysentery) in humans. There are four species (S. dysenteriae, S. flexneri, S. boydii, S. sonnei) which are differentiated based on antigen types. Shigellosis ranges from asymptomatic to severe diarrhea with blood/mucus and is typically transmitted through the fecal-oral route. The bacteria invade the colonic epithelium through attachment and enterotoxins can cause electrolyte/nutrient absorption issues leading to symptoms. Treatment focuses on rehydration while prevention emphasizes water/sewage sanitation and antibiotic treatment of carriers.
Shigella spp. es una bacteria que puede infectar el intestino humano y causar diarrea, fiebre y dolor abdominal. Fue descubierta en 1897 y hay cuatro grupos que infectan a humanos, causando desde una enfermedad leve hasta una más grave. Se transmite a través de heces contaminadas y cada año se diagnostican aproximadamente 18,000 casos en EE.UU.
The document discusses urinary tract infections (UTIs). It notes that UTIs can affect people of all ages but are more common in females, especially younger girls. The main causes are E. coli and other bacterial infections that enter the urinary tract. Symptoms vary depending on whether the infection involves the bladder (cystitis) or kidneys (pyelonephritis). Risk factors, diagnosis through urinalysis and culture, treatment with antibiotics or conservatively, and potential long-term issues like renal scarring are covered.
Escherichia coli is a common bacteria found in the intestines of humans and animals. While most E. coli strains are harmless, some can cause illness. There are several pathogenic types of E. coli including enterohemorrhagic E. coli (EHEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC), and enteropathogenic E. coli (EPEC). These pathogenic strains cause illnesses ranging from mild diarrhea to bloody diarrhea and even life-threatening complications like hemolytic uremic syndrome. Pathogenic E. coli are identified through tests of their genetic and phenotypic characteristics.
Este documento describe las características de Escherichia coli, incluyendo sus 6 especies, sus propiedades como colonizador del tracto gastrointestinal humano y su presencia en otros animales. También resume los diferentes patotipos diarreogénicos como EPEC, ETEC, EHEC/STEC, EIEC y EAEC, destacando sus mecanismos de patogenicidad, factores de virulencia, síntomas causados e importancia epidemiológica. Finalmente, brinda detalles sobre el aislamiento e identificación de cepas diarre
Risk assessment and management during food preparationaleeban_irasna
About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats
Here are two examples where performing a risk assessment may be beneficial:
1. When introducing a new ingredient or food product. A risk assessment could help identify any potential biological, chemical, or physical hazards and evaluate the risk to consumers from exposure to help ensure the product is safe.
2. After receiving consumer complaints of illness related to a product. A risk assessment could help determine if there is a link between the product and illnesses by identifying hazards, evaluating exposures, and characterizing potential risks to understand what controls may need to be implemented.
Performing a risk assessment provides a systematic, science-based process to identify hazards and evaluate potential risks to public health from a food. This can help inform risk management decisions to improve food safety
Bacillus is a genus of rod-shaped, Gram-positive bacteria that can form dormant endospores. The document focuses on Bacillus anthracis, which causes anthrax. It describes the morphology, cultural characteristics, virulence factors, and methods of diagnosis and prevention of B. anthracis. Key points include that B. anthracis forms encapsulated, non-motile rods and terminal spores. The anthrax toxins are composed of lethal factor, edema factor, and protective antigen, which combine to cause disease. Diagnosis involves microscopy, culture, and serology. Prevention for humans involves vaccination with anthrax toxoid and occupational hygiene, while animals are vaccinated with attenuated spore
Bacillus and Corynebacterium are gram-positive bacteria. Bacillus forms spores and includes both pathogenic and non-pathogenic species. Bacillus anthracis causes anthrax through its poly-D-glutamyl capsule and anthrax toxin. It can cause cutaneous, pulmonary, or gastrointestinal anthrax depending on route of exposure. Corynebacterium diphtheriae causes diphtheria through its exotoxin, which inhibits protein synthesis and can damage the heart and nerves. Bacillus cereus causes two types of food poisoning.
The document provides an overview of bacterial culture methods. It discusses the history of culture techniques from Hippocrates observing diseases to Koch establishing that microbes cause disease. Key steps in culture include cultivation, using media to enrich bacteria and isolate pathogens. Common media like blood agar and MacConkey agar are described. The document outlines equipment, media types based on consistency and ingredients, and culture methods to grow aerobic and anaerobic bacteria.
In 3 sentences:
This document defines key food safety terms and provides guidelines for safe food handling and storage. It explains that bacteria grows fastest between 41-135°F and that freezing and refrigerating can stop growth but not kill bacteria. The document outlines proper internal cooking temperatures for meats and eggs to kill bacteria and prevent food-borne illness.
E. coli was discovered in 1885 and is a gram-negative bacterium that normally lives in the intestines of warm-blooded animals. While most E. coli strains are harmless and aid in digestion, some can cause food poisoning and other intestinal issues. E. coli is commonly used as a model organism for research due its small genome, ease of culturing, and rapid growth rate of 20 minutes per cell division.
E. coli is a common member of the Enterobacteriaceae family that normally inhabits the human gastrointestinal tract. While usually harmless, some strains can cause diseases like urinary tract infections, sepsis, and gastroenteritis. Gastroenteritis caused by E. coli can be due to different pathotypes like enterotoxigenic E. coli (ETEC) which produces heat-labile and heat-stable enterotoxins leading to watery diarrhea, or enterohemorrhagic E. coli (EHEC) which produces Shiga toxins and can cause hemorrhagic colitis or hemolytic uremic syndrome. Laboratory identification of E. coli involves examining its gram-negative rod
Isolation and identification of salmonella &e.coliNoman Ch
This presentation is made by concerning three books. The data used in this is mainly revolve about poultry point of view.
REFERENCE
Isolation and identification of avian pathogen(AAAP)
This document discusses the laboratory diagnosis of infections caused by various Gram-positive bacilli, including Corynebacterium, Listeria, Erysipelothrix, and Bacillus. It provides details on specimen collection, microscopic examination, culture methods and media, and biochemical testing for identifying these bacteria, with a focus on Corynebacterium diphtheriae, Listeria monocytogenes, and Bacillus anthracis. Vaccination is emphasized as an important prevention method for diphtheria.
Cultivation of bacteria and culture methodsAshfaq Ahmad
Cultivation of bacteria allows for the isolation, growth, and study of microorganisms. There are various culture methods and media that support the growth of bacteria. Liquid broths and solid agar plates can be used with different nutrient formulations to selectively grow specific bacteria. Streaking, lawning, stabbing, and pour plating are common culture techniques used to isolate pure colonies for analysis. Specialized enriched, selective, differential, and transport media help optimize bacterial growth and identification.
Este documento describe las características de Bacillus cereus, una bacteria gram positiva esporulada que puede causar intoxicaciones alimentarias. Se analizaron muestras de arroz cocido en Puebla, México y se encontró que el 44% contenía bacterias coliformes totales y el 10% contenía B. cereus, aunque en bajas cantidades. El almacenamiento inadecuado del arroz puede permitir el crecimiento de B. cereus y representar un riesgo para la salud.
This document discusses Escherichia coli (E. coli), a common bacterium found in the intestines of humans and animals. It describes E. coli's morphology, identification, and ability to cause diseases like urinary tract infections, neonatal meningitis, and intestinal diseases. Prevention methods are outlined, including good hygiene practices like handwashing and thoroughly cooking meats to avoid transmission. Treatment focuses on fluid replacement rather than antibiotics in most cases unless the disease has progressed to a systemic stage.
This document discusses different types of culture media used for growing microorganisms. It describes basic media which contains nutrients for general bacterial growth. Selective media allows growth of specific organisms by inhibiting others through additions like antibiotics. Differential media distinguishes organisms based on colony characteristics. Enriched media enhances growth of fastidious organisms using additions like blood or serum. Transport media preserves viability during shipping through formulations optimized for different bacteria. The document provides examples to illustrate each type of media.
Shigella are gram-negative, facultative anaerobic bacteria that are a major cause of bacillary dysentery. There are four species - S. sonnei, S. flexneri, S. boydii, and S. dysenteriae. Shigella invade the colonic epithelium and multiply intracellularly, evading antibody-mediated immunity. They produce Shiga toxin which is enterotoxic, neurotoxic, and cytotoxic, causing the symptoms seen in shigellosis like diarrhea, fever, and bloody dysentery. Person-to-person fecal-oral transmission is common, often in settings like daycare centers and developing countries. Treatment involves rehydration, antibiotics
Bacillus cereus es una bacteria Gram-positiva que puede causar dos tipos de toxiinfecciones alimentarias: la forma diarreica producida por toxinas que causan diarrea, y la forma emética causada por la toxina cereulida que provoca vómitos. Se encuentra comúnmente en el suelo y los alimentos secos como especias y puede contaminar carnes, sopas deshidratadas y arroz. Para prevenirla, los alimentos deben cocinarse y almacenarse adecuadamente para inhibir el crecimiento bacteriano y la produ
Shigella are Gram-negative bacilli that cause shigellosis (bacillary dysentery) in humans. There are four species (S. dysenteriae, S. flexneri, S. boydii, S. sonnei) which are differentiated based on antigen types. Shigellosis ranges from asymptomatic to severe diarrhea with blood/mucus and is typically transmitted through the fecal-oral route. The bacteria invade the colonic epithelium through attachment and enterotoxins can cause electrolyte/nutrient absorption issues leading to symptoms. Treatment focuses on rehydration while prevention emphasizes water/sewage sanitation and antibiotic treatment of carriers.
Shigella spp. es una bacteria que puede infectar el intestino humano y causar diarrea, fiebre y dolor abdominal. Fue descubierta en 1897 y hay cuatro grupos que infectan a humanos, causando desde una enfermedad leve hasta una más grave. Se transmite a través de heces contaminadas y cada año se diagnostican aproximadamente 18,000 casos en EE.UU.
The document discusses urinary tract infections (UTIs). It notes that UTIs can affect people of all ages but are more common in females, especially younger girls. The main causes are E. coli and other bacterial infections that enter the urinary tract. Symptoms vary depending on whether the infection involves the bladder (cystitis) or kidneys (pyelonephritis). Risk factors, diagnosis through urinalysis and culture, treatment with antibiotics or conservatively, and potential long-term issues like renal scarring are covered.
Escherichia coli is a common bacteria found in the intestines of humans and animals. While most E. coli strains are harmless, some can cause illness. There are several pathogenic types of E. coli including enterohemorrhagic E. coli (EHEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC), and enteropathogenic E. coli (EPEC). These pathogenic strains cause illnesses ranging from mild diarrhea to bloody diarrhea and even life-threatening complications like hemolytic uremic syndrome. Pathogenic E. coli are identified through tests of their genetic and phenotypic characteristics.
Este documento describe las características de Escherichia coli, incluyendo sus 6 especies, sus propiedades como colonizador del tracto gastrointestinal humano y su presencia en otros animales. También resume los diferentes patotipos diarreogénicos como EPEC, ETEC, EHEC/STEC, EIEC y EAEC, destacando sus mecanismos de patogenicidad, factores de virulencia, síntomas causados e importancia epidemiológica. Finalmente, brinda detalles sobre el aislamiento e identificación de cepas diarre
Risk assessment and management during food preparationaleeban_irasna
About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats
Here are two examples where performing a risk assessment may be beneficial:
1. When introducing a new ingredient or food product. A risk assessment could help identify any potential biological, chemical, or physical hazards and evaluate the risk to consumers from exposure to help ensure the product is safe.
2. After receiving consumer complaints of illness related to a product. A risk assessment could help determine if there is a link between the product and illnesses by identifying hazards, evaluating exposures, and characterizing potential risks to understand what controls may need to be implemented.
Performing a risk assessment provides a systematic, science-based process to identify hazards and evaluate potential risks to public health from a food. This can help inform risk management decisions to improve food safety
This document discusses risk analysis in food safety. It defines risk analysis as examining why food safety problems occur and how to control risks. Risk analysis includes hazard identification, assessment, exposure analysis and economic assessment. It also examines risk management which determines actions to reduce risks, and risk communication which shares information between parties. Outbreaks can impact food systems through recalls. The document proposes a framework to identify stakeholder roles and synergies, establish threat detection procedures, incentivize risk mitigation plans, and develop feedback systems to continuously improve food risk control.
Dr. Patrick McDermott - One Health Antibiotic Stewardship State of Science - ...John Blue
This document summarizes the 20-year history and strategic plans of the National Antimicrobial Resistance Monitoring System (NARMS). NARMS monitors antimicrobial resistance in foodborne bacteria to inform human and veterinary medicine. The strategic plan includes improving sampling representativeness, data analysis and reporting, collaborative research, and international partnerships. Advances in whole genome sequencing and metagenomics now allow comprehensive resistance gene detection and correlations between genotypes and phenotypes. Moving forward, NARMS aims to expand surveillance within a One Health framework.
The document summarizes a workshop on the future of global fresh produce safety for retail and foodservice. It discusses how produce-related foodborne outbreaks have increased in recent decades. It also outlines steps taken by the FDA and other groups to improve produce safety, such as guidance documents, action plans, and regulatory programs in states like California and Florida. The future of produce safety will require consistent standards and practices across the supply chain to prevent contamination and illness.
1) Chemical contaminants in foods can pose health risks but regulations aim to keep exposure levels safe by setting limits.
2) Contaminants can enter the food supply at any point from agricultural production through packaging. They may be unintentional or result from intentional illegal activities.
3) While consumers desire zero contaminants, very low levels that are undetectable may not actually pose risks to health. Understanding concepts like exposure levels is important for accurately assessing risks.
This document discusses the benefits of third party food safety audits and outlines some issues that have arisen due to failures in the auditing process. It summarizes two major food safety crises in the US linked to failures of third party audits, highlighting the need for more rigorous auditing standards and processes. The document advocates for harmonized global food safety standards, process-based auditing, ensuring auditor competency, and the role of certification bodies in continuously improving food safety.
Public health is directly or indirectly affected by the food supply. Food safety is a public health
issue which has become a global problem. Since food is necessary for human survival, a food safety crisis can
cause widespread social panic and heavy casualties. Food safety has been a major concern for governments,
the food service industry, and academia. This paper provides an introduction to food safety.
HACCP Training Program ( Red Lobster Ryd. )Waleed Zawawi
This document provides an overview of HACCP (Hazard Analysis and Critical Control Point) training. It begins with definitions of food safety terms and an introduction to food hazards like biological, chemical and physical hazards. It then discusses why HACCP was developed, how it works, and its history. Key aspects of HACCP covered include identifying critical control points and limits, monitoring procedures, and record keeping. The document emphasizes controlling food hazards before they occur to ensure food safety.
The document summarizes the Philippine food safety system and issues. It is led by two main agencies, the Bureau of Food and Drug Administration (BFAD) under the Department of Health for processed foods, and the Department of Agriculture for animal health, plant health, slaughterhouses, grains, and milk. Ensuring food safety is a shared responsibility across the entire food chain from farm to plate. Some key food safety issues in the Philippines include pesticides, heavy metals, aflatoxins, histamines, allergens, red tide, and microbial contamination.
Food safety and food security are interrelated concepts that profoundly impact human life. Food safety involves handling, preparing, and storing food to prevent foodborne illness, through practices like cleaning, sanitation, pest control, and proper cooking. The Hazard Analysis and Critical Control Point (HACCP) system is a scientific approach to identify and control food safety hazards at critical points in production. Ensuring food safety helps achieve food security, defined by the FAO as all people having access to sufficient, safe, nutritious food at all times. However, food safety incidents can threaten food security, as seen in outbreaks of E. coli, dioxin contamination, and melamine in infant formula that sickened thousands.
Food fraud involves the deliberate adulteration or misrepresentation of food for economic gain. A food fraud vulnerability assessment identifies vulnerabilities in a food product that could enable fraud. It differs from a risk assessment in that it examines weaknesses rather than past risks. Common motivations for fraud are monetary gain through cost reduction or value inflation. Vulnerability assessments aim to protect consumers, brands, and meet regulatory requirements by preventing fraud and mitigating risks. Fraud risks have increased with globalization and pandemic disruptions to supply chains. Mitigation strategies include supply chain management, auditing, testing, and monitoring geopolitical or economic factors.
This document is an editorial from the magazine Food Safety that discusses the importance of handwashing in preventing the spread of foodborne illnesses. It notes that while handwashing increased during the COVID-19 pandemic, rates have declined since then. Frequent handwashing is crucial for limiting norovirus, E. coli, Salmonella and other pathogens in foodservice settings. Recent studies and reports from the FDA and Danish authorities emphasize policies like employee hygiene training and illness reporting to control norovirus outbreaks. Maintaining strong handwashing habits should be a priority as cold and flu season approaches.
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Food packaging is an important element to the safety of food and its ingredients, as they travel through the supply chain and on to the consumer.
How can you protect yourself, your brand, your customers, and the end consumer from adverse impacts?
What are best practices you should be paying attention to in manufacturing and purchasing of packaging materials and components?
-How can you proactively monitor and manage your suppliers?
-Debra Krug-Reyes of ConAgra will discuss the need for food safety programs at packaging suppliers.
-George Gansner of IFS will then talk about the role and importance of the Global Food Safety Initiative (GFSI) and International Featured Standards.
This webinar will reveal the history of the IFS PACsecure standard, focus on the benefits of certification to the supplier and customer, as well as review the tools available in support of certification which include HACCP implementation workbooks designed specifically for the sector for which it applies (glass, metal, rigid plastic, flexible plastic, and paper – corrugated, paper board, etc.).
About the IFS PACsecure standard:
Since 2003, IFS has built its presence around the world as a leading standard in the food supply chain, and in 2013, IFS PACsecure was added to the family of GFSI benchmarked certifications. This standard for primary and secondary packaging materials was developed to provide packaging converters the opportunity to certify their systems and products with a HACCP-based approach, using risk-based methodology.
Developed jointly by the food and packaging industry in North America with the guidance of the Packaging Consortium, the IFS PACsecure standard is now globally viable and meets GFSI customer requirements.
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This document discusses making decisions about risks from chemicals in foods when scientific information is limited. It provides context on the US legal framework for food safety and international considerations. The experts examined challenges in timely decision making with limited data. They developed a conceptual framework to guide evaluating available evidence and making balanced risk management decisions. Case studies demonstrate applying the framework and how decisions can be reinforced as more data become available.
Running head FOOD AND DRUG REGULATION IN USA 1FOOD A.docxjeanettehully
Running head: FOOD AND DRUG REGULATION IN USA
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FOOD AND DRUG REGULATION IN USA
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Food and Drug Regulation in the USA
Sample Policy Analysis Paper
University Name
Introduction
Every day across the United States, people purchase foods, groceries, eat out and prepare their families’ meals. It is expected that all food is safe, and the role of the FDA is to ensure food safety. The FDA has the authorization of ensuring the safety of the immeasurable range of foods eaten by the Americans, which is about 80% of all the foods that are sold in the Country. The food includes everything except the processed egg products, poultry, and meat that are controlled by the Department of Agriculture in the US. The FDA was given the mandate of developing an integrated and comprehensive FDA Food Protection Plan (Thomas, 2014). The plan was to make sure that the safety supply of the nation’s food from deliberate and unintended contamination. Inspired by the science and the modern technology, the Food Protection Plan aim is to identify the likely hazards and deal with them before they can harm human health. The center of such a progressive effort is the augmented focus on hazard prevention. The Food Protection Plan was developed to create safety measures that address the risks in the entire life cycle of a product, from the time a product is produced to its distribution and consumption. The plan directs the efforts of FDA on the prevention of problems and then applies interventions that are risk-based to make sure that the preventive approaches used are successful (Thomas, 2014). The plan requires a fast response as soon as there is a detection of contaminated food or products or when people or animals are harmed. The policy is a public/social health policy. The purpose analysis of the Food Protection Plan policy is to establish if the plan is effective in accomplishing preventing the problem of food poisoning. The analysis intends to answer the questions of the effectiveness of the policy in the prevention of food poisoning.
Background
Changing demographics and consumption trends
The changing consumption and demographics have raised the susceptibility of consumers to food poisoning. It was approximated that 20% of the American people were 60 years or more (Halabi, 2015). The older people are usually at a higher risk of foodborne diseases. It thus indicates that due to changing demographics the number of susceptible consumers has increased and the factors of convenience mean that small problems can result in great outbreaks. Consequently, there is a need for changes to ensure a high degree of food protection.
Convenience trends
More Americans are now consumers of convenience foods. Foods that are prepared away from home are likely to be cross contaminated from the other foods and contaminated by the food workers (Halabi, 2015). With more Americans eating ready food, it means that vulnerability to foodborne diseases has increased.
The consump ...
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E.coli Sources, testing and control
1. E. coli: Sources, Testing and Controls
Presenter
Dr. John M. Ryan
Follow us :
You’re an Easy Target to E.Coli. Every time you ingest something Palatable,
the Risks of Consuming Contaminated Food Increase.
2. 2
QIFS provides HARPC food safety and food
quality planning services to private processors,
farms, distributors, wholesalers, retail chains,
restaurant chains, and packers to help them
establish a world-class preventive process
control approach to food safety through the use
of quality systems and tools.
QIFS Services For the Food Supply Chain
Hazard Analysis and Risk-based
Preventive Controls (HARPC)
http://www.QualityInFoodSafety.com
3. 1. HARPC FSMA Food Safety and Quality Planning
2. Protecting Retailers, Restaurants and Distributors from Farm Level
Chemical and Biological Contaminants
3. Escherichia coli (E.coli): Sources, Testing and Controls
4. FDA FSMA Proposed Rules: The Sanitary Transportation of Human and
Animal Food
5. Sanitary Food Transportation Practices
6. Food Safety Problems During Transportation Operations
7. Driver Awareness of Temperature Controls and Abuse
8. Contamination and Vehicle Sanitation
9. Sanitary Food Handling
10. Documentation and Record Keeping
Training Available From QIFS and TransCert
http://www.QualityInFoodSafety.com
3
4. 4
Agenda
Background Data and Information
The Testing Dilemma
The Eating Dilemma
Understanding “Science Based”
Risk
Sources of E.coli
Water
Food
Testing for E.coli
Technology
Time
Cost
Cross Contamination
Solutions
Controls
Prevention vs Corrective Action
Recall
Post Infection Issues
Preventive Planning
http://www.QualityInFoodSafety.com
5. 5
“stated in the simplest terms, the recognized solution to the problem of foodborne
illness is a comprehensive prevention strategy that involves all participants in the food
system, domestic and foreign, doing their part to minimize the likelihood of harmful
contamination. And that is the strategy mandated by FSMA. It is not a strategy that
assumes we can achieve a zero-risk food supply, but it is a strategy grounded in the
conviction that we can better protect consumers and the economic vigor of the food
system if everyone involved implements reasonably available measures to reduce risk.
The FSMA strategy recognizes that the food industry has the primary responsibility and
capacity to produce safe food, but it calls for a new definition of public and private roles
on food safety and a modern new framework for regulatory oversight, integration of
government food safety efforts, and public-private collaboration. ”
Progress on FSMA, Changes within the FDA Foods Program, and on Partnerships
2012 FDA Science Writers Symposium
Silver Spring, MD
September 11, 2012
As prepared for delivery by
Michael R. Taylor
Deputy Commissioner for Foods
U.S. Food and Drug Administration
FSMA
http://www.QualityInFoodSafety.com
6. 6
The Testing Dilemma
Immaturity of food safety profession
Lab testing is expensive and results are slow
Ship versus not ship
Data can be dangerous
Positive result? What to do?
False negatives
Federal access to records
RNA or DNA?
Opinions - microbiologists, food safety experts
Market confusion
Prevention – even if we find it, how do we prevent it?
http://www.QualityInFoodSafety.com
7. To see the complete presentation check the
below link:
http://www.audioeducator.com/food-safety/e-coli-sources-testing-
controls-08-06-2014.html