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gma extols irradiation’s virtues for food safety
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the grocery manufacturers association has been at pains to reassure consumers that it does not consider irradiation a replacement for current food safety procedures, but it could be incorporated into the food safety system to minimize risk of food-borne illness. the gma has released a science policy paper, entitled food irradiation: a guide for consumers, policymakers and the media, which has been released at a time of heightened food industry and consumer concern regarding the safety of the us food supply. it hopes this will convince the public of the safety of irradiated food. the report includes a review of available irradiation techniques, how they work to kill pathogens including salmonella, e. coli and listeria, and current us government standards on what it considers to be safe irradiation dosage levels for food. the us food and drug administration (fda) recently published a final rule allowing the use of irradiation for iceberg lettuce and fresh spinach; the technology can already be used with other foods such as spices, meat, poultry and shellfish. chief science officer for gma robert brackett said: “food irradiation is just one more tool that industry will have at its disposal to provide consumers with safe food products; however, the adoption of this technology cannot in any way serve as a substitute for industry adherence to good manufacturer, agricultural and sanitary practices that are so essential to maintaining a safe food supply.” the paper also argues that the fda, the world health organization, the centers for disease control and prevention, and the american medical association have all agreed on the safety of food irradiation at approved doses, following 50 years of research. irradiation resistance however, the feasibility of irradiation becoming widespread for killing pathogens has long been called into question, and the gma first petitioned the fda nine years ago to extend the range of products that can be irradiated. the paper said: “consumer education is needed to enhance the acceptance of irradiated foods by the public.” the center for food safety has expressed concern that if the use of irradiation expands, it could take the place of other food safety measures. “irradiation is an after the fact ‘solution’ that does nothing to address the unsanitary conditions of factory farms, and actually creates a disincentive for producers and handlers to take preventative steps in production in handling,” it said. additional problems however, reservations about its use go beyond safety concerns, and the paper points out that a product made with irradiated ingredients is not eligible for a natural claim, as irradiation is considered to be “more than minimal processing”. nor can it be certified as organic. in addition, according to a report from global industry analysts, the cost of irradiation can be off-putting to manufacturers. despite this, its report, released last october, forecast the world food irradiation market to be worth $2.3bn by 2012. its use is currently approved in 37 countries, but the us is the world’s largest user of the technology, accounting for an estimated 32 percent of global demand in 2008. the gma’s full report can be accessed online via this link .
Source :Food Safety, HACCP, Food Quality, Food Microbiology, Hygiene
Date :
25
February
2009
Category :
Grains,Cereals And Oil Seeds a
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at a time when so many resources are being pumped into improving consumer health through food, it is pitifully ironic that more and more people are getting sick or dying from what they eat because of safety slips. a new report published last week by the us centers for disease control and prevention reveals a 50 percent increase in e coli infections since 2004, and a monstrous 78 percent increase in vibrio infections - caused by eating raw shellfish - over the past decade.
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all stakeholders have a “duty to work together” to deliver safe food, delegates at the global food safety conference were told overnight, with the industry needing to unite in order to shore up consumer confidence in the food supply chain. in welcoming a record-breaking 675 delegates from 39 countries to the conference, managing director of the consumer goods forum*, jean-marc saubade, said consumer confidence had been shaken the world over, following a series of high-profile food safety incidents.
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food manufacturers, in creating quality products, must be mindful of the potential choking hazards associated with their products, says intertek. the global food quality and safety analysts said that a training seminar they are hosting at their us facility in october provides in depth analysis and understanding of crucial food safety issues related to choking and choking prevention.
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the adoption of 44 new and amended food safety standards by the codex alimentarius commission signals the coming changes that member countries will make to their legislation over the next year. at a six-day meeting that ended last friday in rome, the international food safety body also established a comprehensive set of risk analysis principles to help governments establish their own standards, especially for food items that are not covered by codex.
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calls emerge in south africa for the country to streamline food safety standards in the wake of the uk's sudan 1 scare. according to reports in the country's business day journal, the body that represents south africa's €25 billion consumer goods industry - the consumer goods council - resolved at a meeting last month to form a unified food standards body in south africa, similar to the european union's.
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wal-mart announced today that it will implement additional beef safety measures designed to further protect customers against foodborne illnesses. the new process controls standards and goals are additions to a food safety program that already requires ground beef suppliers to test for e.coli o157:h7 and achieve prevention-based certification against one of the global food safety initiative (gfsi) internationally recognized standards.
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a bill to overhaul the food safety system needs to be stronger and incorporate more funding, food and drug administration (fda) commissioner margaret hamburg told a senate committee hearing on thursday. the proposed legislation is the companion bill to the food safety enhancement act that passed the house back in july, and hamburg said that she would like to see the senate version more closely resemble that legislation.
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a coalition of different environmental organisations, the zero mercury working group, claims that there are risks associated with eating fish due to its mercury content, and consumers need to be made aware of these through fish and seafood product labelling. the group maintains that the proposed european union regulation for labelling foodstuffs, currently being considered in the european parliament, should include advice for vulnerable groups about the mercury content of fish and seafood.
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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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