Tag Archives: quality control procedures

USA – Microbial Testing Now Required for Infant Formula

Food Poisoning JournalFDA

The U.S. Food and Drug Administration published an interim final rule to further safeguard the health of infants fed infant formula in the United States. The rule, which sets standards for manufacturers to produce safe infant formula that supports healthy growth, is accompanied by two draft guidance documents for industry.

The interim final rule amends the FDA’s quality control procedures, notification, and record and reporting requirements for manufacturers of applicable infant formula products. The rule, in part, will ensure that infant formula contains all federally required nutrients. The interim final rule also establishes current good manufacturing practices specifically designed for infant formula, including required testing for microbial contamination. This microbial testing includes testing representative samples of finished products to prevent the distribution of infant formula products contaminated with the pathogens Cronobacter and Salmonella. The interim final rule also establishes quality factor requirements to support healthy growth.

Companies currently manufacturing infant formula in the United States already voluntarily conduct many of the current good manufacturing practices and quality control procedures included in the interim final rule. Following publication of the rule, the FDA will be accepting and reviewing comments on issues or information not previously considered.

The FDA is accepting comments from the public on the interim final rule for 45 days at http://www.regulations.gov (Docket Number FDA-1995-N-0036).

Israel – Soy Material – Salmonella

Arutz Shever Salmonella

CHS Israel, a company which produces raw materials from soy and which can be found in a variety of products throughout the food industry, informed the Ministry of Health on Thursday that it was recalling some raw materials due to concern over the presence of salmonella in its products.

The plant has stopped all production until testing and treatment is complete. The Ministry of Health reported that a return to production is contingent on the completion of tests, corrective actions and the approval of the Ministry.

The decision was made in light of findings from quality control procedures and not as a result of reports of illness. Salmonella bacteria are destroyed during heating processes such as cooking, frying and baking