The FSA have produced an E.coli DVD for butchers, it is obviously aimed at butchers establishments and is part of the FSA push on previous E.coli O157 outbreaks. The link to the full story which was published in Meat Info. co.uk there is also a link to the FSA article and webpage.
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The BBC has reported that 2000 people have been arrested in China over issues with illegal food additives this has led to the shut down of 5000 businesses. Nearly 6 million businesses were investigated, this comes on the back of the melamine scare and glow in the dark meat. This just highlights the fact of the scale and how hard it is to control some global food production.
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I have been in contact recently with Steve Forsythe at Nottingham University, I have known Steve for quite a while and he has given me the attached link to a food pathogen website run by Steve and his team at Nottingham. Have a look and see you may find it useful. Steve is now Professor of Microbiology at the University.
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An article in Food Production Daily has highlighted a Salmonella outbreak in eggs imported from Spain. There have been 140 people affected in the Northwest and Midlands, the organism is Salmonella Enteritidis PT14b, the full article has a link below.
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Reuters have publish an article on a Salmonella outbreak in the USA (see link below) The outbreak covers 23 states and nearly 100 cases which seem to have originated from a supplier in Mexico.
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The FSA has published some updated advice about E.coli O104, basically it has changed for cooking all sprouted seeds back to some can be eaten raw or after washing if labelled as such. If not labelled all sprouted seeds should be cooked according to the previous advice. The full text is on the FSA website see link below.
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An article in the British Baker Magazine (see link below) has indicated that a new report suggests that the government should take steps to implement the traffic light labelling of food. The idea is to make the labelling colour coded and simple to help combat the rise of obesity and other problems caused through poor diet.
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This FSA guidance is applicable to raw and ready-to-eat vacuum packed or modified atmosphere packed chilled foods, and provides advice on how to produce these foods safely and is an update on the 2004 guidance. Clostridium botulinum is able to grow and produce a harmful toxin in the absence of oxygen. It is important that vacuum-packed chilled foods have the necessary controlling factors or hurdles in place to minimise the risk of growth and toxin production by this organism, throughout the shelf-life of the product. The guidance explains the 10 day shelf-life rule, and the requirement for additional controlling factors, where the shelf-life is greater than 10 days. |
Food Standards Agency Guidance 2008 – VP and MAP Shelf Life/Clostridium botulinum
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In Food Watch Safety there is an article about the European Food Standards Agency publishing a scientific update on Foodborne viruses in the EU. The review is in response to ever-increasing incidences of food poisoning outbreaks caused by viruses since 2007.
The Food Safety Watch article provides a link to the full article or it is pasted below it is a lengthy report and may take sometime to read!
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AP Food Technology have reported that a company in Singapore has developed a portable test kit that can test for multiple pathogens, bacteria and viruses, at the same time using micro-chip using RNA/DNA and PCR methodology.
It will be very interesting over the coming months to see how and how well this test kit works.
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