Archive for March, 2009
Sunday, March 22nd, 2009
The US President has committed US$ one billion to a major revamp of Food Safety in the US following the recent Salmonella outbreak.
A Food Safety Working Group is to be established to provide the direction for tightening up food safety inspections and ensure compliance of regulation. It will be chaired jointly by the Secretaries of Agriculture and Health. In this weeks radio address President Obama stated; “In the end, food safety is something I take seriously, not just as your president, but as a parent. There are certain things only a government can do, and one of those things is ensuring that the foods we eat, and the medicines we take, are safe and do not cause us harm.”
The President will also be appointing a new Food and Drug Administration (FDA) Commissioner to take the lead in modernizing the inspection process and ensure that all inspection authorities work more closely together to identify problems more quickly and then to have processes in place for controlling them.
A large part of the US$ one billion injection will be spent on bringing more inspectors into the FDA to increase the number of inspections and the likelihood of identifying problems before they occur in food businesses.
Another change to food safety in the USA will be the banning of allowing “downer” cattle to be slaughtered and the meat used for human consumption. Downer cows are those that are sick or disabled and may be a possible source of “Mad Cow Disease”.
The US Food Safety Modernization Act (2009) is part of this revamp.
In Australia, Food Standards Australia New Zealand (FSANZ) will obviously be monitoring all changes in the USA, as review of food safety law from other countries is part of the assessment process used by FSANZ in developing our food safety laws.
Friday, March 20th, 2009
The following is a notice from Food Standards Australia New Zealand issued on 20 March 2009, and is an example of the type of information received when you subscribe to the Subscription Service on the FSANZ website:
http://www.foodstandards.gov.au/newsroom/subscriptionservice.cfm.
PUBLIC COMMENT WANTED ON FSANZ’S SAFETY EVALUATION OF A NEW GM FOOD
Food Standards Australia New Zealand (FSANZ) today invited individuals and organisations with an interest in the regulation of food to provide information and comment on an application to amend the Australia New Zealand Food Standards Code.
The application is seeking approval for food derived from a genetically modified soybean, which must undergo a safety evaluation by FSANZ before it can be sold in Australia and New Zealand.
Submissions should reach FSANZ by Friday 1 May 2009.
Food derived from herbicide-tolerant soybean line DP-356043-5
(Application A1006 - First Assessment)
Pioneer Hi-Bred International, Inc. has requested an amendment to the Food Standards Code to permit the sale and use of food derived from a new genetically modified (GM) variety of soybean that is tolerant to the herbicide glyphosate and to an acetolactate synthase (ALS)-inhibiting class of herbicides. FSANZ has conducted a safety assessment on this GM soybean, which revealed no public health or safety concerns. We seek comment on our safety assessment.
Submissions: FSANZ welcomes public comment from industry, public health professionals, government agencies and consumers. Details of all the assessments above can be found on www.foodstandards.gov.au.
Media contact: Lydia Buchtmann 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand)
Monday, March 16th, 2009
The Allergen Forum is a part of the Australian Food and Grocery Council. The Forum is focussed on developing methods and tools to assist food businesses control and label allergens.
One of the key tools developed by the Forum is a simple to use and effective method for food allergen advisory labelling. It is known as the VITAL (Voluntary Incidental Trace Allergen) system and is a scientific method based on risk.
This method incorporates a series of three concentration levels and depending upon how much of a food allergen is present in a food as to how the food could be labelled. The business must first determine exactly the amount of each food allergen present in their products to then use the levels to label their foods appropriately.
The following is a summary of the concept behind each of the levels, for more details and the method go to www.allergenbureau.net
- At the first level of allergen concentration, the amount of allergen present is so low that it is highly unlikely, based on much scientific research, to cause adverse reactions and so labelling is not necessary.
- At the second level, the amount of food allergen present in the food is sufficiently high enough to potentially cause adverse reactions and then specific worded advisory labelling is required.
- At the third level, the amount of food allergen is so high, that it should be considered as an ingredient and should therefore be listed in the appropriate place in the Ingredient List.
The method took several years to develop and gives a scientific and systematic way of determining whether an advisory label is required. It is now commonly being used by many businesses across Australia.
At least one retailer has required that their current Trade Partners incorporated this method into their systems by 01 September 2008, and will be confirming this through their audit process. It is also a requirement for all of their future trade partners.
They are doing this to ensure that the allergen information on food labels in their stores is accurate, so it gives consumers an informed choice about what they are buying.
Friday, March 13th, 2009
The Maple Leaf Foods meat processing plant in Toronto was found to be responsible for the single largest meat recall in Canadian history. It was traced to two slicing machines in the factory.
The recall occurred because of an outbreak of Listeriosis from tainted meats, which resulted in more than 20 deaths. These were reported in nearly every province, with most of the victims being elderly.
A class action suit has been settled for $34 million compensation, with the estates of all those who died qualifying for the maximum amount per case of $150 000.
The company said that additional amounts will be paid to the families of those who died from the outbreak.An independent investigation has been set up by the Canadian Prime Minister.
If Listeria monocytogenes is found in any food business in Australia, the State / Territory Health Department must be informed immediately.
Wednesday, March 11th, 2009
The Queensland banana industry is very concerned about a Federal Government decision to allow bananas to be imported from The Philippines. The current Queensland Primary Industries and Fisheries Minister, Tim Mulherin, has stated that the decision is “ill advised and just plain wrong”.
Growcom (the peak horticultural organisation) agrees that as Queensland is responsible for the bulk of banana production, it will be the most affected by this decision. The main concern is that the Australian Quarantine Inspection Service (AQIS) may not have the resources to be able to protect the local industry from banana diseases like Moko, black Sigatoka and Freckle, under the terms of the Import Risk Analysis (IRA). The IRA is a key part of the decision with the concern by the industry and Growcom being in it’s detail, and whether AQIS will be able to meet the requirements.
There was a black Sigatoka outbreak around Tully in 2001, which resulted in a complete shutdown of the area. Controlling this outbreak included the destruction of infected plants and banana replacement programs. It took two years to bring under control and cost the industry millions of dollars.
The Senate has referred the importation of Cavendish bananas from the Philippines’ to the Standing Committee on Rural and Regional Affairs and Transport, and the Queensland Department of Primary and Fisheries has lodged a submission against the importation. The industry awaits the outcome from this Committee.
An independent supermarket chain has recommended that their retailers should not sell imported Filipino bananas while local product is available. Customers can check with their retailer about the country of origin of any product, including bananas.
Monday, March 9th, 2009
We all know that antibiotics can make us feel better. However, many people are under the mistaken idea that antibiotics will cure everything. Although antibiotics are effective against bacteria, they will not have impact on viruses like the common cold or influenza (the Flu).
Many people have taken antibiotics in the past for conditions that may not have required them and as such it is believed that many antibiotics are no longer as effective as they once were. Bacteria can build up immunity to antibiotics over time. As an example; there is a strain of Staphylococcus aureus that is now immune to many types of antibiotics, it is known as MRSA (Methicillin Resistant Staphylococcus aureus) and is common in many hospitals.
There are two basic types of antibiotics, general and specific. The general ones are for general use and will have some impact on most bacteria, whereas specific antibiotics will target certain types of bacteria or areas. It is important to realize that good bacteria, like the ones that contribute to intestinal health, are also affected by antibiotics, so probiotics are strongly recommended by Doctors when a course of antibiotics is completed.
Antibiotics are an amazing tool in our defence against illnesses, but over, or incorrect, use is making these incredibly powerful weapons less and less effective.
According to figures coming from the Center for Disease Control and Prevention in the US, more than half of the antibiotics given in a year in the USA are actually not being given to humans, but to food animals. Many of these doses are apparently not to treat illness but to reduce the bacterial numbers in a herd or flock or even to increase the animal’s growth rate.
There are many studies ongoing to determine the impact this dosing of antibiotics is having on the rise of antibiotic resistant strains of bacteria like E.coli. This is a potential food safety issue as having these types of bacteria in the food may make controlling or reducing them more difficult.
As a result there is a significant amount of research underway worldwide to find alternative methods to provide effective control of bacteria in herds or flocks.
Friday, March 6th, 2009
Traditionally spices are used for therapeutic reasons as well as for flavouring foods. Much study is being done currently across the world to determine their properties and recent findings are showing that compared to berries, wine, tea and vegetables they contain more antioxidants.
Due to this and their high content of phyto - chemicals, spices are now being considered another of the “Super Foods”. As an example; Basil and Parsley have high levels of Vitamin C and Folate.
The McCormick Science Institute (which is an independent research centre funded by McCormick & Company Inc) believes that seven spices are worth special attention, because they are extremely high in antioxidants and are the easiest to be able have in large quantities. The following is a brief summary of the “Super Seven”;
Cinnamon - helps to stabilise blood sugar after a meal
Oregano - an anti-bacterial herb which has one of the highest antioxidant counts of all herbs
Turmeric - adds colour and antioxidants because of its curcumin, with research showing it may delay dementia and fight cancer
Ginger - is traditionally used to stop nausea and as an anti-inflammatory
Thyme - a traditional cough remedy, an antiseptic and anti-inflammatory
Paprika - this mild cousin of chilli is rich in beta-carotene
Rosemary - one of the Big Three Mediterranean herbs that may help slow ageing.
It is worth remembering that dried herbs and spices are more concentrated in antioxidant, because the drying process removes the water and therefore increases the amount of antioxidant in the final product. Add a generous amount when using them to get the benefit of the antioxidants and other beneficial properties.
For more information about these and other spices - http://www.spicesforhealth.com.au
Wednesday, March 4th, 2009
Colour coding is a well recognized cross contamination method used in the food industry for controlling or preventing cross contamination.
Cross contamination is microbial transfer by direct contact between surfaces or foods. A typical example is the transfer of pathogens through the use of a cutting board that has not been washed between raw and cooked foods.
Cross contamination is now also considered to be the transfer of food allergens from one food or surface to another, meaning that a food will then contain unintentional allergens. As the Food Standards Code does not allow any unintentional allergen in a food, cross contamination control is essential.
Colour coding is therefore commonly used to separate foods and surfaces, to reduce the likelihood of cross contamination. Different colour cutting boards are the most obvious example for bacteria transfer, and specific colour labels for different foods is a common way of separating and tracing allergens in a business as well. Although a business can choose their own standard, the following are the usual colours for boards / labels and their specific foods;
| COLOURS |
BOARD USE |
LABELS |
| Red |
Raw Meat |
Peanuts and Tree Nuts |
| Blue |
Seafood |
Seafood and Fish |
| Green |
Fruit and Vegetables |
Seeds and Soy |
| White |
Poultry |
Dairy |
| Yellow |
Dairy |
Egg |
| Brown |
Cooked Meats |
- |
| Orange |
- |
Gluten Products |
Monday, March 2nd, 2009
There is always studying of eating and buying patterns. With the economic situation, there are some interesting trends appearing.
It is being found that dining out at restaurants is becoming less, with increasing numbers of them going out of business. Restaurants are therefore, having to adjust menus and prices to encourage diners. Smaller serves at lower prices are options being pursued by some restaurants. The focus is on value for money. This is also affecting corporate dining, with less occurring.
As an example of the actions that are being taken; a restaurant recently implemented a program that allowed the diner to pay what they thought the meal and experience was worth rather than setting a price.
The part of the dining experience that is continuing to do well, and is apparently increasing, is the Quick Serve (Fast Food) segment. The public are seeing these businesses as being value for money and convenient.
It will be worth keeping an eye on the trends as the year progresses, as it will have a significant impact on how food businesses market themselves and the types of products they will supply.
Sunday, March 1st, 2009
The tax on premixed alcoholic drinks is set to be extended from only spirit based drinks to those that are made from alcohol from wine or beer.
The 70% tax hike will apply to “maltalternatives” - products made from wine or beer extracted alcohols but taste like alcopops.
Health Minister, Nicola Roxon said on 24 February 2009 that she would be extending the excise increase from only pre-mixed spirit drinks.
There may be opposition to this by Family First Senator Steve Fielding, who believes that the Alcopop tax has been ineffective in reducing binge drinking.
The tax was introduced in an attempt to reduce binge drinking and has been controversial since it’s introduction, as many see it as simply a tax grab.
The outcome of the tax’s introduction will only be seen over the long term and will continue to be closely monitored by both Government and industry bodies, as well as the public.
