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maple leaf to tackle listeria with newly approved preservative
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canadian meat processor, maple leaf foods, said it plans to use a recently approved preservative that stops the growth of listeria for its meat products, following a listeria-related outbreak attributed to one of its plants and linked to 20 deaths, according to a report on news site, ahn. in september, health canada gave the backing for the use by canadian food processors of sodium diacetate as a preservative in meat, poultry and fish products. according to the food scientists, the preservative, when used in combination with sodium lactate, can inhibit the growth of listeria monocytogenes. the rules allow interim use of such preservatives in preparations of meat, meat byproducts, poultry meat, poultry meat byproducts and prepared and preserved fish products at a maximum level of 0.25 per cent of final product weight. listeria last week ceo of maple leaf, michael mccain said that listeria exists in 100 per cent of all meat processing plants and it is impossible to eliminate it. l monocytogenes is a pathogenic bacterium causing listeriosis, which is a rare but potentially lethal infection that can kill vulnerable people, such as the elderly and pregnant women, as well as those suffering from immuno-compromising diseases like cancer or hiv. the pathogen can contaminate ready-to-eat meat and poultry during post-processing steps such as slicing, peeling and packaging. maple leaf said that it identified listeria lurking deep inside two meat-slicing machines as the most likely source of the contamination, which caused it to shut down its toronto processing plant in august. testing the meat processor subsequently sanitized the facility, which led the government to permit the company to resume food production on 17 september. however, products are not allowed to leave the site until the canadian food inspection agency (cfia) finishes its testing programme. maple leaf said that since the plant re-opened 841 environmental samples have been taken, with one positive test result for listeria: “this is considerably lower than what normal practice would yield in listeria management programs.” officials are taking 60 samples from each production line every day, said mccain. safety plan maple leaf said that it has developed a five-point plan for food safety, including a proposal to strengthen canada's food-inspection system that would involve: instituting tighter specifications for managing microbiological hazards such as listeria in the plant; enhancing auditing practices to make sure the industry delivers on those high standards; and developing a common approach to sharing data with the public on food safety as a means to increase transparency. adjustment of cleaning practices researchers from the university of nottingham, in a recent study, claim that meat factories may need to modify their cleaning and disinfecting procedures according to the type of meat product being processed to prevent food poisoning outbreaks. the team claims that biofilms, which are bacteria that form communities on surfaces, are much more highly resistant to cleaning products and antibiotics. in their opinion, bacterium such as listeria 's success in persisting in processing environments comes partly from its ability to form resistant biofilms, and partly from its tolerance to drying out, thus enabling it to survive on ‘clean’ surfaces. the researchers said that they also evaluated the influence of different cooked meat juices including beef, pork, lamb, chicken and duck on the attachment of listeria to surfaces. "we found significant differences between the ability of listeria to stick to stainless steel surfaces at different temperatures, depending upon which meat was used,” said professor lisa dodd. “cooked duck juices at 25°c allowed the highest levels of listeria attachment.”
Source :Food Safety, HACCP, Food Quality, Food Microbiology, Hygiene
Date :
15
October
2008
Category :
Food And Health
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a draft report from a uk food safety committee has recommended that manufacturers consider the impact on microbiological safety when making formulation changes to the key controlling factors such as salt in specific products. the advisory committee on the microbiological safety of food (acmsf) has drawn up a report on the increased incident of listeriosis in the uk for the food standards agency (fsa), in which it stresses that preservative factors are important in restricting the growth of the bacterium when present in foods.
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sales for the fourth quarter decreased 1% to cad1.32bn compared to cadad1.34bn last year, while sales for the year were consistent at cad5.2bn. earnings in the fourth quarter benefited from an increased contribution from the prepared meats business following a major product recall in august 2008. although earnings are higher, they compare with a quarter that was materially impacted by the august 2008 product recall, and there still remains significant room to further increase sales and profitability.
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almost 99 per cent of ready to eat (rte) specialty meats sold in the uk are safe to eat, according to a new report published by the health protection agency (hpa). however, the study also highlighted that a small proportion of the meats contained dangerous levels of listeria monocytogenes and salmonella. the research said contamination was likely to have occurred during processing as a result of incomplete elimination or cross contamination before the point of sale.
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a total of 28 varieties of safeway brand gold standard sandwiches and takeawaycafe brand mac's sandwiches have been recalled. the safeway brand sandwiches have been distributed in alberta and saskatchewan through safeway stores. the takeawaycafe brand sandwiches have been distributed in alberta through mac's convenience stores. this recall is being initiated as some of these sandwiches contain various ready-to-eat deli meat products recalled by maple leaf consumer foods of burlington, ontario.
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the big 'cs' got the meat industry in trouble last week - cancer and credibility. in the face of a major scientific study linking a 30 per cent increased risk of cancer with processed meat products, industry associations reacted quite strongly against the findings - when they would have been wiser to have just kept their mouths shut. the scientific review of 7,000 studies was completed for the world cancer research fund (wcrf) and the american institute for cancer research, very credible organisations.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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chr hansen is adding a new 
a 
the uk 