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guidelines on controlling e.coli 0157 cross contamination
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the uk food standards agency (fsa) has issued guidelines for all food businesses on controlling cross contamination by e.coli 0157 between raw and ready-to-eat-foods. e.coli bacteria the agency said it had published the guide in response to serious outbreaks of the foodborne pathogen in scotland in 1996 and wales in 2005 which were triggered by cross-contamination violations. although e.coli is the key focus of the document, the measures will also help control other bacteria, such as campylobacter and salmonella. it not only contains guidance on compliance with regulation ec no 852/2004 but also outlines a raft of best practice recommendations, said the food safety watchdog. physical separation a major element in the guide is the principle of physical separation of so-called clean environments, where rte foods are handled and stored, from other surfaces or equipment not designated for use in the clean area. key to this is the use of separate equipment and utensils. complex equipment such as vacuum packers, mincing machines and slicers should never be used for both raw and rte foods – and separate equipment should be provided, urged the paper. maintaining all surfaces, equipment clothes etc in clean areas as e.coli free is vital “because no further controls will prevent that contamination spreading within the clean area,” said the report. “food premises should be designed to enable adequate separation.” handwashing and disinfection staff movement between rte and raw food areas should be minimised and where it does occur strict handwashing controls must be implemented. hygienic hand rubs and antiseptic gels should only be considered an additional precaution but not an alternative to handwashing. disinfectants and sanitisers must meet officially recognised standards and should be used as instructed by the manufacturer – but cannot be used as a substitute for physical separation. but it added that “ effective chemical disinfection is an essential prerequisite hygiene measure throughout the food industry…” documented procedures and control measures food business must employ “ robust documented procedures” and strict supervision to ensure compliance with valid e.coli control measures. breakdown in procedures should be treated as a “ serious incident” and immediate steps taken to stop any potentially contaminated food from reaching leaving the premises. staff training on all aspects of e.coli control is also key.
Source :foodqualitynews.com
Date :
17
February
2011
Category :
Food And Health
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raw sprouted seeds of the type linked to the outbreaks of e.coli 0104:h4 can now be eaten raw as long as the label indicates they are ‘ready to eat’ or ‘ready to wash’, said the uk food standards agency as it amended its advice to consumers and caterers. the food safety body had issued the warning earlier this month after the european food safety authority (efsa) announced that fenugreek sprouts imported from egypt were the likely source of the deadly e.
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the fresh produce consortium (fpc) has criticised “uk government plc” for what it describes as a damaging and misleading response to the deadly european e.coli crisis that has left this country\'s fresh produce industry in turmoil. fpc ceo nigel jenney told foodmanufacture.co.uk that recent meetings with uk government ministers had also convinced him that, \"they have no perception of the impact of this crisis on the uk fresh produce industry and growers.
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fenugreek sprouts imported from egypt have been singled out as the possible cause of outbreaks of e.coli 104 h4 in germany and france. fenugreek - the missing link in e.coli outbreaks? a joint assessment by the european food safety authority (efsa) and the european centre for disease control (ecdc) declared “that currently fenugreek sprouts are the most likely connection between the french cases and previous outbreak in germany”.
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the paper and packaging industries are taking a hands-on role in exploring ways to curb the presence of mineral oils in the manufacture of their products, said a leading trade body. cepi managing director teresa presas the confederation of european paper industries (cepi) outlined the complex nature of the problem - and what it is doing to address the issue - in the wake of intense media speculation yesterday over the potential health threat from the toxic substance leaching from packaging.
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major food manufacturers are revamping their packaging amid concerns over the long term health hazards posed by mineral oils leaching from recycled cardboard into foods. weetabix, kellogg and jordans have all taken steps to change to packaging that does not contain mineral oils , according a report from the bbc. the confederation of european paper industries (cepi) said steps were already being taken to address the issue and that the industry regarded it seriously.
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the european food safety authority (efsa) has put together a working group to provide the european commission and eu member states with scientific advice on the effects of food additives on behaviour by the end of february. in september 2007, efsa was asked to assess findings of the study conducted by the university of southampton, which suggested a link between mixtures of certain food colours and the preservative sodium benzoate and hyperactivity in children.
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evidence from the uk this week suggests that the cross-border trading of food in the eu still has many kilometres to walk along the path of food safety - and this is before enlargement. the uk food standards agency (fsa) has emphasised guidelines to spanish egg importers and wholesalers following a recent outbreak of salmonella in england and wales that has already claimed the lives of two people this month.
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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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the 