American Agri-Women

Ruth E Jensen, Food Safety Committee Chair – 805-264-4476 or msjensen@comcast.net

POSTED 2/18/2010

USDA, FDA COORDINATE TO ENSURE PRODUCE SAFETY
In a release today, the U.S. Food and Drug Administration invited public comments to inform future produce safety rulemaking.

The U.S. Department of Agriculture (USDA) and the Food and Drug Administration are working together to achieve the goals of enhancing the safety and quality of fresh produce in ways that take into account the wide diversity of farming operations. We are committed to leveraging the expertise of our partner agencies and working together to ensure that our current produce safety and quality activities are complementary and consistent. While USDA′s Agricultural Marketing Service (AMS) is in the midst of evaluating a proposed marketing agreement for the leafy green industry, the FDA is currently developing a proposed produce safety regulation. It is our expectation that these products will take into account the diverse nature of farming operations and that any marketing agreement would conform to any regulations that may be promulgated by FDA.

The success of these efforts depends on the feedback and comments we receive from growers and other produce safety stakeholders. AMS will continue to review the comments that have been submitted to USDA on the proposed marketing agreement. To further inform its planned rulemaking, the FDA is announcing today the establishment of a docket to receive information about current practices and conditions for the production and packing of fresh produce and practical approaches to improving produce safety. The FDA will work with AMS to have the testimony from the AMS hearings placed in the FDA docket for consideration by the FDA. The FDA encourages all interested persons to submit information they believe will inform the development of safety standards for fresh produce at the farm and packing house, as well as strategies and cooperative efforts to ensure compliance with those standards.

or further information:

Advance Display of Federal Register Notice: http://www.federalregister.gov/inspection.aspx#spec_F

FDA Produce Safety Activities page: http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/FruitsVeg....

Media Inquiries: FDA-Rita Chappelle, (301) 796-4672, rita.chappelle@fda.hhs.gov

USDA-(202) 720-4623

SOURCE U.S. Food and Drug Administration

POSTED 2/2/2010

Feinstein bill seeks to mandate pathogen-free food

Sen. Dianne Feinstein (D., Cal.) has introduced legislation that would amend three key federal food safety laws to prohibit the sale of any food that has not been certified to be pathogen free.

The Feinstein bill seeks to amend the Poultry Products Inspection Act, the Federal Meat Inspection Act and the Federal Food, Drug & Cosmetic Act, according to a statement from her office.

"Food producers must be obligated to produce food that is free of pathogens," she said. "It is the responsibility of the food producer, not the consumer, to make sure our food safe to eat."

Noting the number of food recalls listed on the U.S. Department of Agriculture's and Food & Drug Administration's web sites, Feinstein said her bill would "require companies that process any kind of food - from ground beef to frozen pot pies - to test their finished products and their ingredients to make sure that they are safe to eat and pathogen free."

Her proposal comes as the Senate is poised to debate S. 510, a major food safety bill authored by Sen. Dick Durbin (D., Ill.) that reforms many of FDA's authorities. That bill has been advanced from the Senate Health, Education, Labor & Pension committee and is awaiting floor action.

Presumably, amendments such as the Feinstein proposal could be offered and voted up or down during the floor debate.

FOOD SAFETY - AAW 2009 ANNUAL CONVENTION REPORT

According to the FDA - 2009 saw over 3900 food related recalls in the United States. Visit  www.henrythehand.com for more information and resources on Food Safety.

What is food poisoning?
Food poisoning (also known as food-borne illness) occurs when you eat or drink something that contains harmful germs (bacteria, viruses or parasites). Sometimes bacteria produce a toxin in food and it’s the toxin that causes the problem.

What are the symptoms of food poisoning?
Symptoms of food poisoning can begin hours to days after consuming the contaminated food or drink. Timing depends in part on the cause of the food poisoning and the amount of food or drink consumed.

Symptoms may include:
• Abdominal pain
• Diarrhea
• Fever
• Loss of appetite
• Nausea
• Vomiting
• Weakness and fatigue

Food poisoning may affect just one person or a whole group of people exposed to the contaminated food or drink. It depends on how much of the germ or toxin each person consumed and how sensitive they are to it.

What foods are most likely to cause food poisoning?
Raw or undercooked meat or poultry, unpasteurized dairy products, raw shellfish, unwashed fruits and unwashed vegetables most commonly cause food poisoning.

Food poisoning is more common at picnics and buffets, where food (such as the mayonnaise in potato salad) is often left out of the refrigerator for a long time.

How do I avoid food poisoning?
You can take a few simple steps to avoid food poisoning:
• Wash fruits and vegetables thoroughly.
• Clean countertops, cutting boards, knives and utensils before exposing them to different food items.
• Wash your hands and utensils often.
• Don't put raw and cooked meats on the same plate.
• If knives have been used to cut up uncooked chicken, do not use them to cut up other ingredients that will not be cooked.
• Cook meat thoroughly. Use a meat thermometer if needed and make sure beef is cooked to at least 160°F, chicken and other poultry to 180°F and fish to 140°F.
• Don't use packaged food that has expired.
• Throw away food in bulging or dented cans.
• Refrigerate leftover food if it isn't going to be eaten within 4 hours.
• Don't eat wild mushrooms.
• Don't eat soft cheeses (especially imported) if you are pregnant or have a weak immune system.
• When traveling abroad, don't eat raw fruits or vegetables that haven't been washed in an antimicrobial rinse and avoid unfiltered (or unboiled) tap water.
• When at restaurants or social gatherings, avoid foods that have been left out of the refrigerator for long periods of time.

 

 

Q. What is E. Coli
A. E. coli is short for Escherichia coli -- a bacteria (germ) that causes severe cramps and diarrhea. E. coli is a leading cause of bloody diarrhea. The symptoms are worse in children and older people, and especially in people who have another illness. E. coli infection is more common during the summer months and in northern states.
 

Q. How do people get E.Coli?
A. The most common way to get this infection is by eating contaminated food. You can be infected with the E. coli germ if you don't use a high temperature to cook your beef, or if you don't cook it long enough. When you eat undercooked beef, the germs go into your stomach and intestines.

The germ can also be passed from person to person in day care centers and nursing homes. If you have this infection and don't wash your hands well with soap after going to the bathroom, you can give the germ to other people when you touch things, especially food.

People who are infected with E. coli are very contagious. Children shouldn't go to a day care center until they have 2 negative stool cultures (proof that the infection is gone). Older people in nursing homes should stay in bed until 2 stool cultures are negative.

Q. What is salmonellosis?
A. Salmonellosis is an infection caused by the bacteria Salmonella. According to the Centers for Disease Control and Prevention (CDC), salmonellosis causes an estimated 1.4 million cases of foodborne illness and more than 500 deaths annually in the United States. The Salmonella family includes over 2,300 serotypes of bacteria which are one-celled organisms too small to be seen without a microscope. Two types, Salmonella Enteritidis and Salmonella Typhimurium are the most common in the United States and account for half of all human infections. Strains that cause no symptoms in animals can make people sick, and vice versa. If present in food, it does not usually affect the taste, smell, or appearance of the food. The bacteria live in the intestinal tracts of infected animals and humans.

Q. How do people get salmonellosis?
A. Salmonella lives in the intestinal track of humans and other animals, including birds. Salmonella is usually transmitted to humans by eating foods contaminated with animal feces. Salmonella present on raw meat and poultry could survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer.

Salmonella can also cause foodborne illness (salmonellosis) through cross-contamination, e.g., when juices from raw meat or poultry come in contact with ready-to-eat foods, such as salads.

Food may also become contaminated by the unwashed hands of an infected food handler. Salmonella can also be found in the feces of some pets, especially those with diarrhea. People can become infected if they do not wash their hands after contact with these feces. Reptiles are particularly likely to harbor Salmonella. People should always wash their hands immediately after handling a reptile, even if the reptile is healthy.