Some Herbal/Dietary Supplements Are Dangerous When Taken With Prescription Medications October 24, 2012: 12:00 AM EST A comprehensive research review by Chinese and U.S. scientists has found that certain herbal and dietary supplements can be harmful when taken with prescription medications. The researchers analyzed 54 review articles and 31 original studies, finding particularly serious adverse effects when prescription drugs were taken with St. John’s Wort, magnesium, calcium, iron or ginkgo biloba. The greatest number of supplement interaction problems were with Warfarin, insulin, aspirin, digoxin and ticlopidine. Most of the interaction problems were caused by the supplements altering the way a drug is absorbed, distributed, metabolized and eliminated by the body. H.-H. Tsai et al., "Evaluation of documented drug interactions and contraindications associated with herbs and dietary supplements: a systematic literature review", International Journal of Clinical Practice, October 24, 2012, © John Wiley & Sons, Inc.

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Oct 23 Test II - With Image October 23, 2012: 12:00 AM EST Oct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With ImageOct 23 Test  II - With Image Oct 23 Test II - With Image, "Oct 23 Test II - With ImageOct 23 Test II - With Image", Oct 23 test 2, October 23, 2012

Domains Food Safety Outbreaks & Recalls Geographies Worldwide North America United States of America

Frightened By Food Contamination Incidents, Chinese Consumers Go Organic October 23, 2012: 12:00 AM EST The organic food sector in China is benefiting from consumer reaction to recent food safety problems, according to market researcher Mintel. Eighty percent of Chinese consumers say protecting themselves from food contamination is a major reason they are willing to pay more for organic foods and beverages. Fifty-six percent of Chinese consumers in metropolitan areas say they now spend more on organic foods, and the same number say they have bought organic fresh foods and drinks in the past year. Most popular organic foods purchased by Chinese consumers: fresh milk (37 percent), cooking oil (35 percent), pork (33 percent), beef (26 percent) and chicken (26 percent). Three-fourths of Chinese consumers do their organic shopping at supermarkets. "Growth in Organic products in China as consumers adopt multiple self protection strategies", Oxygen Report, Mintel, October 23, 2012, © Mintel

Domains Food Safety Consumers Trends Geographies Worldwide Asia-Pacific China

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Domains Food Safety Outbreaks & Recalls Geographies Worldwide North America United States of America

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Domains Food Safety Quality & Internal Procedures Geographies Worldwide North America United States of America

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Domains Food Safety Outbreaks & Recalls Geographies Worldwide North America United States of America

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Domains Food Safety Quality & Internal Procedures Geographies Worldwide North America United States of America

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Domains Food Safety Outbreaks & Recalls Geographies Worldwide North America United States of America

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Domains Food Safety Quality & Internal Procedures Geographies Worldwide North America United States of America

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Domains Food Safety Outbreaks & Recalls Geographies Worldwide North America United States of America

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Domains Food Safety Outbreaks & Recalls Geographies Worldwide North America United States of America

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Domains Food Safety Outbreaks & Recalls Geographies Worldwide North America United States of America

Food Industry Expert Urges Tighter Legislative Control Over Nanotechnology Use October 16, 2012: 12:00 AM EST Nanotechnology is used in the production of consumer and health goods, including food, food packaging and sun block products. Nanoparticles easily penetrate DNA structures and the cells of the lungs, skin and digestive system, raising concerns in the health and consumer community. The U.S. FDA studied the issue but found no reason for more extensive regulation of nanoparticles, a decision criticized by environmental and other groups. Food industry expert Adam Soliman, in an opinion article, acknowledges that the long-term effects of nanoparticle use may be positive, but suggests there may be negative effects on health. “Thus, jurisdictions [globally] should continue to broaden legislation monitoring the development of nanotechnology.” Adam Soliman, "The Need for Stronger Nanotechnology Regulation", Food Safety News, October 16, 2012, © Marler Clark

Domains Food Safety External Guidance & Action Policy & Regulation Geographies Worldwide North America United States of America

Concern About Food Supply Contamination Is Constant In U.S., But Fluctuates With The News October 16, 2012: 12:00 AM EST During the first eight months of this year, about one in four Americans said they were extremely concerned about food safety issues and 60 percent said they were somewhat or slightly concerned, the NPD Group found. Only 15 percent said they were not at all concerned about food safety. NPD said these figures are relatively constant, but fluctuate when there is a food safety issue in the news. For example, concern about listeria contamination peaked during the time the outbreaks were widely reported (July and August) and then leveled off when the news subsided. "U.S. Consumers Are Only Somewhat or Slightly Concerned About the Safety of U.S. Food Supply Despite Frequent Food Safety Outbreaks, Reports NPD", Press release, NPD, October 16, 2012

Domains Food Safety Consumers External Guidance & Action Outbreaks & Recalls Trends Geographies Worldwide North America United States of America

Consumer Protection Agencies In Europe Accused Of Conflict Of Interest October 11, 2012: 12:00 AM EST The European Court of Auditors has criticized the Italy-based European Food Safety Authority (EFSA) and three other EU agencies for conflicts of interest over consumer protection activities. ECA inspectors found fault with management at EFSA, the European Aviation Safety Agency (EASA), the European Chemicals Agency (ECHA) and the European Medicines Agency (EMA) for being too close to the various industries they were supposed to be monitoring. The auditors said in a report that “none of the selected agencies adequately managed the conflict of interest situations." They offered several suggestions for fixing the problem, including better screening of job candidates for possible conflict of interest before appointment. "Food safety watchdog among four slammed by EU court", News report, AFP, October 11, 2012, © Yahoo/AFP

Domains Food Safety Policy & Regulation Geographies Worldwide EMEA Europe

Makers Of Herbal Supplements Need To Ensure Product Quality At Every Step Of Production October 3, 2012: 12:00 AM EST Applying the principles of “quality by design” – ensuring quality at every step of herbal product production – would help allay consumer worries about safety and integrity, a U.S. review of more than 100 studies has found. An initial step in the process would be to verify the identity of raw materials (plants) used to make herbal supplements. The current process is flawed because of variations in growing, processing and naming plants used to make herbal supplements. According to the researchers, “the consumer must take it on faith that the supplement they are ingesting is an accurate representation of what is listed on the label.” Ikhlas A. Khan et al., " Implementing a “Quality by Design” Approach to Assure the Safety and Integrity of Botanical Dietary Supplements", Journal of Natural Products, October 03, 2012, © American Chemical Society

Domains Food Safety Ingredients Quality & Internal Procedures Geographies Worldwide North America United States of America

New Technology Could Quickly Pinpoint Food Contamination Outbreaks September 27, 2012: 12:00 AM EST Sandia National Laboratories said a technology known as “stochastic network representation” can be used to quickly and easily pinpoint sources of global fresh food contamination, and reduce the adverse economic impact. Stochastic mapping tracks product flow through the distribution supply chain. It also helps identify the uncertainties in supplier/customer relationships that often persist because of a lack of information. If stochastic mapping were widely used, outbreaks of food contamination – such the recent ones involving salmonella – could be more quickly tracked down and contained. According to Sandia, faster containment would benefit not only consumers but also farmers who can be severely impacted economically when sales are restricted by delays in determining the source of an outbreak. "Sandia probability maps help sniff out food contamination", Press release, Sandia National Laboratories, September 27, 2012, © Sandia

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Study Finding Harmful Effects Of GM Corn Triggers Russian Import Ban September 26, 2012: 12:00 AM EST A French study that found that rats developed tumors and organ damage when fed Monsanto’s genetically modified (GM) Roundup Ready corn convinced the Russian government to slap a temporary ban on the import of Monsanto’s GM corn. The government asked one of its agencies – the Institute of Nutrition – to verify the study’s findings. The biotechnology sector has strongly criticized the study, whose findings are contradicted by biotechnology company studies, including studies by Monsanto. Monsanto said the French study did not meet minimum acceptable standards for this type of scientific research. "Russia Bans Monsanto GM Corn Over Food-Safety Concerns", Food Product Design, September 26, 2012, © Virgo Publishing, LLC

Domains Food Safety Consumers Other Policy & Regulation Geographies Worldwide EMEA Europe Russia

“Pink Slime” Maker Alleges Defamation By ABC News In $1.2 Billion Suit September 13, 2012: 12:00 AM EST ABC News, several of its top anchor and reporting personnel, and two federal government scientists are being sued for $1.2 billion by a maker of a textured beef product dubbed by the media as “pink slime”. Beef Products, Inc., which manufactures a lean, finely textured beef (LFTB), alleged that ABC News misled American consumers to believe the use of boneless lean beef trimmings in processed meat is unhealthy and unsafe. Also included in the defamation suit is the former corporate quality assurance manager at Beef Products, who was the apparent source  for the story. "ABC News Slapped With $1.2B Lawsuit Over ‘Pink Slime’", Food Product Design, September 13, 2012, © Virgo Publishing LLC

Domains Food Safety Consumers Ingredients Liability & Litigation Trends Geographies Worldwide North America United States of America

Canadian Moms Need To Do A Better Job Of Encouraging Hygiene Before School Lunch August 27, 2012: 12:00 AM EST A survey of mothers of school-age children has found that only about half of Canadian moms taught their children to wash their hands before eating lunch in school. Moms generally got good grades for encouraging good hygiene practices: nearly nine out of ten said they teach kids to cough into a sleeve and to wash hands after using the washroom. But they need to do a better job of encouraging proper hygiene before mealtime. That means washing hands before eating, but also means not putting food directly on desks or cafeteria tables. Practices like that “can help to protect children against many illnesses," according to the chairman of the Canadian Public Health Association. The 2012 Lysol Back to School Study surveyed 14,000 mothers of five- to 12-year-olds in 14 countries. "Germs may be lurking in your kids' lunch box - study", Press release, The Hygiene Council, August 27, 2012, © The Hygiene Council

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Biologists Figure Out Why The E. Coli Outbreak In Germany In 2011 Was So Deadly July 26, 2012: 12:00 AM EST U.S. epidemiologists have determined that the E. coli outbreak that occurred in Germany in 2011 – the deadliest ever recorded, causing 54 deaths and 3,800 illnesses – was caused by a particular strain of the bacteria.  Although the researchers weren’t able to determine how the strain – E. coli O104:H4 – causes disease, they did find that the strain’s biofilm, a group of bacteria that collects on a cell, is the reason the strain was so deadly. When the bacteria forms a biofilm, it generates toxic genes, like the Shiga toxin that was the main reason for kidney damage and deaths in Germany. Rim Al Safadi et al., "Correlation between In Vivo Biofilm Formation and Virulence Gene Expression in Escherichia coli O104:H4", PLoS ONE, July 26, 2012, © Safadi et al.

Domains Food Safety External Guidance & Action Outbreaks & Recalls Geographies Worldwide North America United States of America

Most Purportedly Natural Grapefruit Seed Extracts Are Adulterated With Antimicrobials June 5, 2012: 08:01 PM EST Grapefruit seed extracts have been marketed for three decades as natural antimicrobial treatments – used both topically and internally – for eczema, acne, cold sores, athlete’s foot, sore throats, etc. But the nonprofit American Botanical Council has published a review of recent scientific literature that finds most products that contain grapefruit seed extracts are adulterated  with synthetic additives, including the antimicrobials benzalkonium chloride, benzethonium chloride, triclosan, and methyl p-hydroxybenzoate. The researcher who wrote the review concluded that most of the products on the market are “adulterated, and any observed antimicrobial activity is due to synthetic additives, not the grapefruit seed extract itself. John H. Cardellina, "The Adulteration of Commercial “Grapefruit Seed Extract” with Synthetic Antimicrobial and Disinfectant Compounds", HerbalGram. 2012; American Botanical Council, June 05, 2012, © American Botanical Council

Domains Food Safety Ingredients Geographies Worldwide North America United States of America

Stricter Monitoring Of Certain Key Countries Could Help Lessen Food Poisoning Outbreaks June 1, 2012: 12:00 AM EST The increasing complexity of the global food traffic network makes it extremely difficult to determine the source of food poisoning outbreaks, a multinational study has found. The problem arises when foods contain ingredients from numerous sources. A recent study found, for example, that an ordinary “Chicken Kiev” dish served in a Dublin (Ireland) restaurant contained ingredients from 53 countries. Using information gleaned from agro-food import-export databases, the authors found that the food-transport network has highly vulnerable hotspots. A number of countries – especially those that take in many ingredients, process these into products, and act as distribution hubs – are critical. Stricter monitoring of these countries could benefit the network globally. Mária Ercsey-Ravasz et al., "Complexity of the International Agro-Food Trade Network and Its Impact on Food Safety", PLoS ONE, June 01, 2012, © Ercsey-Ravasz et al.

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Garlic Compound Found To Be Super-Effective In Killing Campylobacter Bacteria May 1, 2012: 10:50 AM EST In a finding that could lead to new treatments for raw and processed meats and food preparation surfaces, U.S. researchers show that the garlic compound diallyl sulfide is 100 times more effective than two current antibiotics at fighting the most common bacterial cause of intestinal illness globally. Most infections stem from eating raw or undercooked poultry or foods that have been cross-contaminated with Campylobacter jejuni bacteria via surfaces or utensils used to prepare poultry. The bacteria can cause diarrhea, cramping, abdominal pain and fever. It is also responsible for nearly a third of the cases of Guillain-Barré syndrome, a rare paralyzing disorder. Xiaonan Lu et al., "Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms", Journal of Antimicrobial Chemotherapy, May 01, 2012, © British Society for Antimicrobial Chemotherapy

Domains Food Safety Innovation Quality & Internal Procedures Geographies Worldwide North America United States of America

Identification Of “Hyper-Virulent” Foodborne Bacteria Is First Step In Battling Them April 18, 2012: 12:00 AM EST U.S. researchers have discovered “hyper-virulent” Salmonella bacteria that can override vaccines and could pose a severe risk to food safety. The newly discovered bacterial are as much as 100 times more capable of causing foodborne illnesses. According to the researchers, the bacteria act like a “Trojan Horse,” looking a lot like their less virulent relatives but proving to be deadlier when causing disease. The scientists now know what to look for and are developing ways to tell them from their less-virulent cousins. So far they have been able to force the bacteria to reveal their weapons in the laboratory, and that’s a first step toward combating them. Douglas M. Heithoff et al., "Intraspecies Variation in the Emergence of Hyperinfectious Bacterial Strains in Nature", PLoS Pathogens, April 18, 2012, © Mahan et al.

Domains Food Safety External Guidance & Action Innovation Geographies Worldwide North America United States of America

Finding Out How Pathogens Attach To Fresh Produce Could Boost Food Safety March 26, 2012: 12:00 AM EST A wide range of fresh produce has been linked to recent outbreaks of E. coli and Salmonella, including melons, jalapeño and serrano peppers, basil, lettuce, horseradish sprouts and tomatoes. British scientists say they are studying how bacterial pathogens attach themselves to fruits and vegetables causing outbreaks of food poisoning and believe their findings will lead to better ways to control and even prevent contamination. For example, strains of Salmonella act differently when attached to ripe or unripe tomatoes. On ripe – but not unripe – tomatoes they produce an extensive network of filaments. Likewise, strains of E. coli have hair-like appendages and flagella that are used as hooks to secure themselves to things like salad leaves. Gad Frankel, "The Time Is Ripe for Salmonella", News release, presentation at the Society for General Microbiology's spring conference, March 26, 2012, © Society for General Microbiology

Domains Food Safety External Guidance & Action Innovation Geographies Worldwide EMEA Europe United Kingdom

New Device Based On Firefly Enzyme Provides Quick, Simple Detection Of Food Pathogens March 19, 2012: 11:33 AM EST British scientists have developed a simple device that senses food contamination using a version of the enzyme luciferase, which also produces light in fireflies. The Bioluminescent Assay in Real-Time (BART) allows the rapid – ten minutes to an hour – testing for food poisoning bacteria by detecting pathogen DNA. If present, the bacteria trigger the luciferase and produce light. The inventors hope to be able to develop the system to detect other diseases, such as HIV-AIDS. "Firefly technology sheds new light", Press release, Cardiff University, March 19, 2012, © Cardiff University

Domains Food Safety Companies Innovation Geographies Worldwide EMEA Europe United Kingdom

Legislation In California Addresses Burgeoning “Cottage Food Industry” March 19, 2012: 10:07 AM EST Lawmakers in California are considering a range of food policy bills, including two that would permit sale of “cottage food products” prepared in the home. These products include mixed nuts, granolas, roasted coffee, baking mixes, baked goods and preserves that are barred from sale under current law unless they are prepared in licensed commercial kitchens. The legislation would require some state oversight, including the right to inspect home kitchens for cleanliness. The food processing industry is opposed to the measures because of food safety issues. But, according to the National Conference of State Legislatures, cottage food industry bills are picking up steam around the country as a "way to address that growing marketplace." Torey Van Oot, "California lawmakers consider food policy proposals", The Sacramento Bee, March 19, 2012, © The Sacramento Bee

Domains Food Safety Policy & Regulation Geographies Worldwide North America United States of America

Buyer Beware: Organic Brown Rice Syrup Contains Excessive Amounts Of Arsenic February 16, 2012: 08:01 PM EST Although organic certification usually means foods are free of toxic chemicals, U.S. researchers have found that one organic food contains arsenic, which is both toxic and carcinogenic. The substance was already known to exist in rice, and now has been found in organic brown rice syrup – an alternative to high fructose corn syrup that is gaining popularity as a food sweetener. Researchers analyzed the concentrations of arsenic in commercial food products containing organic brown rice syrup including infant formula, cereal/energy bars, and high-energy sports foods. One of the infant formulas had a total arsenic concentration of six times the EPA safe drinking water limit for total arsenic. Cereal bars and high-energy foods using organic brown rice syrup also had higher arsenic concentrations than those without the syrup. "Organic foods may be an unsuspected source of dietary arsenic", Press release, Dartmouth College, February 16, 2012, © Dartmouth College

Domains Food Safety External Guidance & Action Ingredients Products & Brands Geographies Worldwide North America United States of America

IFT To Work With U.N. Agency To Improve Global Food Safety, Security, Supply February 6, 2012: 06:50 PM EST The Institute of Food Technologists has signed a memorandum of understanding (MOU) with a U.N. agency to improve cooperation in “preventing and redressing the increased risks association with food safety and quality,” the IFT said in a statement. The mandate of the Food and Agriculture Organization of the United Nations (FAO) is to raise levels of nutrition, improve agricultural productivity, better the lives of rural populations and contribute to world economy growth. According to the IFT, global food safety is essential to global food security, and through the MOU IFT hopes put its scientific and technical expertise to work toward achieving those goals.  "IFT, FAO partner to address global food system needs", Press release, IFT, February 06, 2012, © Institute of Food Technologists

Domains Food Safety External Guidance & Action Policy & Regulation Geographies Worldwide North America United States of America

Scientists Discover New Method Of Destroying Harmful Food-Borne Bacteria February 2, 2012: 11:24 PM EST A study by U.S. researchers has determined that treating uncooked poultry with plasma – a high-energy, charged mixture of gaseous atoms, ions and electrons sometimes called the “fourth state of matter” – significantly reduced the levels of dangerous bacteria. In the study, raw chicken samples contaminated with Salmonella enterica and Campylobacter jejuni – the bacteria found on  70 percent of chicken meat tested – were treated with plasma for varying periods of time. The treatment eliminated or nearly eliminated bacteria in low levels from skinless chicken breast and chicken skin, and significantly reduced the level of bacteria when contamination levels were high. "A Zap of Cold Plasma Reduces Harmful Bacteria on Raw Chicken in Drexel Study", Press release. Drexel University, February 02, 2012, © Drexel University

Domains Food Safety Innovation Quality & Internal Procedures Geographies Worldwide North America United States of America

Dangerous MRSA Contamination In Retail Pork Samples Much Higher Than Expected January 20, 2012: 12:00 AM EST U.S. scientists who collected and analyzed 395 raw pork samples from 36 stores in Iowa, Minnesota and New Jersey found that seven percent – 26 samples – carried methicillin-resistant Staphulococcus aureus (MRSA) bacteria. This level is much higher than previously thought. MRSA causes around 185,000 cases of food poisoning each year and can also cause serious, life-threatening infections of the bloodstream, skin, lungs and other organs. MRSA is resistant to a number of antibiotics. The researchers found no significant difference in MRSA contamination between conventional pork products and those raised without antibiotics or antibiotic growth promotants. O'Brien A.M. et al., "MRSA in Conventional and Alternative Retail Pork Products", PLoS ONE, January 20, 2012, © O’Brien et al.

Domains Food Safety External Guidance & Action Geographies Worldwide North America United States of America

Canada Considers Strengthening Energy Drink Warning Labels, Restricting Sales October 4, 2011: 08:13 PM EST Writer Nora Simmons reports that new labeling requirements and sales limits being considered by the Canadian government for energy beverages “could send shockwaves through the industry.” A Health Canada panel recently issued a set of labeling and sales recommendations saying that energy drinks such as Red Bull, Rockstar and Monster should be reclassified as “stimulant drug containing drinks” that should be sold only in pharmacies under the supervision of a pharmacist. Current labeling for energy drinks in Canada has the usual warnings for pregnant women, breastfeeding women and children. But the panel suggested stiffening the warnings to say that energy drinks have been shown to have harmful and even fatal effects. Nora Simmons, "Energy drinks designated as drugs?", Functional Ingredients, October 04, 2011, © Penton Media Inc

Domains Food Safety External Guidance & Action Ingredients Policy & Regulation Products & Brands Geographies Worldwide North America Canada

Business Coalition Petitions FDA To Require Labeling Of GE Foods October 4, 2011: 09:16 PM EST A petition calling for the mandatory labeling of genetically-engineered (GE) foods was submitted to the U.S. FDA “on behalf of millions of consumers” by a coalition of  400 businesses and organizations dedicated to food safety and consumer rights. GE foods are altered at the molecular level in ways that could not happen naturally, the coalition said. Noting that consumers have a right to know what’s in their food, Just Label It - We Have a Right to Know (www.justlabelit.org) said that the FDA has rejected labeling of GE food since 1992, even though many countries worldwide require it. The agency is considering allowing the marketing of a genetically engineered salmon that grows to maturity twice as fast as normal salmon. "JustLabelIt.org Launches Consumer Campaign Calling For the Right to Know What is in Our Food", Press Release, Organic Trade Organisation, October 04, 2011, © Organic Trade Organisation

Domains Food Safety External Guidance & Action Ingredients Products & Brands Trends Geographies Worldwide North America EMEA Asia-Pacific Latin America United States of America Europe Australia China South Korea Brazil

American Consumers Admit They Know Nothing About How Food Is Produced In The U.S. September 22, 2011: 09:38 PM EST Two national surveys have found a knowledge disconnect between Americans and the food production process in the U.S. The surveys found that Americans think a lot about how food is grown or raised, but don’t really have any idea how food makes its way to the dinner table: seventy-two percent admitted they know nothing or very little about farming or ranching. They acknowledge that food production is important to the success of the country, but are divided over whether it is going in the right or wrong direction. Overwhelmingly, the surveys found, farmers and ranchers share the same values as consumers on issues related to environmental stewardship and animal care. Consumers also said they wanted to know more about how chemicals and pesticides are used in farming and ranching, and about food safety standards. "Nationwide Surveys Reveal Disconnect Between Americans and their Food", Press release, U.S. Farmers & Ranchers Alliance, September 22, 2011, © U.S. Farmers & Ranchers Alliance

Domains Food Safety Consumers Geographies Worldwide North America United States of America

Natural Bug Repellant Can Be Incorporated Into Food Packaging September 4, 2011: 09:59 PM EST An Israeli company has developed a package coating and spray derived from natural plant extracts that repel insects. According to Bio[pack] co-founder Shlomo Navarro, the compound is natural, safe and long-lasting. In addition, bugs are unlikely to develop a resistance to it. The product, which combines numerous natural repellant compounds, is being used as a repellant in factories and warehouses to keep food safe during production and storage. And the compound can be incorporated into plastic, aluminum wrap, cardboard and other types of food packaging to repel insects on store shelves. The company says its product is being evaluated by U.S. government agencies for marketing in the U.S. David Shamah, "Non-toxic solution keeps bugs out of food", Israel21C, September 04, 2011, © ISRAEL21c Foundation

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Food testing In Indian State Finds High Incidence Of Contamination, Adulteration September 2, 2011: 08:56 PM EST Twenty-five percent of food samples tested recently in a lab in the Indian state of Bihar were found to be contaminated or adulterated. Products such as cereals, wheat and wheat flour, graham flour, refined flour and “sattu,” rice and grams were contaminated with dust, insects and fungus. Milk and milk products were found to be adulterated with starch and sodium bicarbonate. Spices and condiments were adulterated with artificial yellow color, lead chromate, brick powder and dust. Under India’s Food Safety and Standard Act, which took effect last month, people caught selling adulterated food can be fined and/or imprisoned. Genetically modified food, organic food, health food and dietary supplements, alcohol and beverages can be tested under the law act, along with tea, coffee, soft drinks, jelly, ketchup, etc. Parul Pandey, "25% food samples found adulterated in state", Times of India, September 02, 2011, © Bennett, Coleman & Co. Ltd

Domains Food Safety Consumers External Guidance & Action Policy & Regulation Trends Geographies Worldwide Asia-Pacific India

Meat Producers Find That Americans Are Ignorant Of Proper Cooking Practices September 1, 2011: 07:27 PM EST A Harris Interactive poll conducted for the American Meat Institute (AMI) has found that 80 percent of American adults do not use a thermometer to determine doneness when grilling hamburgers or poultry burgers. Three-fourths rely on sight to tell whether their meat is fully cooked. And 57 percent simply rely on the clock to determine when to take the meat off the grill – “not an accurate indicator of doneness,” AMI says. The organization notes that U.S. meat products are among the safest in the world, but like all raw foods, they can contain some potentially harmful bacteria. “It is important to take time to remind consumers about safe handling and cooking practices,” AMI says. "New Poll: Many U.S. Adults Unaware of Key Food Safety Practices", Press release, American Meat Institute (AMI), September 01, 2011, © The American Meat Institute (AMI)

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Coriander Oil Shows Potential As Natural Antibiotic August 23, 2011: 12:00 AM EST Portuguese researchers report that coriander oil is toxic enough to a variety of harmful bacteria to be used in foods to prevent food-borne illnesses. The researchers tested coriander oil against 12 bacterial strains, including Escherichia coli, Salmonella enterica, Bacillus cereus and meticillin-resistant Staphylococcus aureus (MRSA). Solutions containing 1.6 percent coriander oil killed or reduced the growth of the tested bacterial strains. According to the researchers, coriander oil damages the membrane surrounding the bacterial cell, inhibits essential processes and ultimately causes cell death. They suggest that in addition to use in the food industry, coriander oil could be used as a natural alternative to antibiotics in lotions, mouth rinses and pills. Filomena Silva, et al., "Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry", Journal of Medical Microbiology, August 23, 2011, © Society for General Microbiology

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Scientists Develop Fast, Effective Technology For Identifying Microbes In The Food Chain August 20, 2011: 12:00 AM EST Norwegian scientists have come up with an effective, fast and economical method of identifying infection sources such as bacteria, yeasts and molds in the food chain. Microorganisms that cause spoilage and deterioration can be found anywhere in the food processing system – for example, in the tubes that carry milk to cartons, or suspended in the air as sausages are being packed, etc. The new detection method is based on spectral readings of microbes collected from foods. Each microbe has a unique spectral profile that acts like a fingerprint for identification purposes. Using a spectrometer, scientists can detect microbes in finished food products and trace them back to the various steps in the production process. Henri-Pierre Suso, et al., "Spoilt Food Soon a Thing of the Past?", Press release, The Research Council of Norway, August 20, 2011, © The Research Council of Norway

Domains Food Safety External Guidance & Action Innovation Quality & Internal Procedures Geographies Worldwide EMEA Europe Norway

Eliminating Harmful Bacteria From Produce Is A Tougher Challenge Than Once Thought August 15, 2011: 12:00 AM EST U.S. researchers report that proper sanitization can eliminate Salmonella and E. coli bacteria from the surface of fruits and vegetables, but can’t reach pathogens that infest the inner tissues. In their study, which used a technology known as immunocytochemistry, the researchers found a form of E. coli in tissues of mung bean sprouts, as well as Salmonella in peanut seedlings, after the plants' seeds were planted. The seeds could have been tainted before or after planting through contaminated soil or water, they suggested. The pathogens were found in every major tissue, including the plant tissues that transport nutrients. The only solution, they said, is to cook foods to temperatures known to kill the pathogens, especially in the inner tissues. Amanda J. Deering, et al., "Identification of the Cellular Location of Internalized Escherichia coli O157:H7", Journal of Food Protection, August 15, 2011, © International Association for Food Protection

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Compounds Found In Garlic Have Potential As Natural Antibacterial Agent In Food Chain August 15, 2011: 12:00 AM EST U.S. researchers have discovered that a group of garlic-derived organosulfur compounds act as potent antibacterial agents that could someday be used as a natural way to destroy harmful microbes in the food chain. According to the researchers, organosulfur compounds known as diallyl sulfides freely penetrate bacterial membranes and combine with sulfur containing proteins and enzymes, destroying the bacteria. The target microbe in the study was campylobacter jejuni, a bacteria commonly found in animal feces. It  is considered the most common cause of bacterial food-borne illness in the world. It causes abdominal cramps, fever, and diarrhea accompanied by gross blood and leukocytes. X. Lu, et al., "Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni", Applied and Environmental Microbiology, August 15, 2011, © American Society for Microbiology

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Company’s Mission Is To Ferret Out Fraudulently Labeled Foods Worldwide August 8, 2011: 07:30 AM EST Fraud in the food industry is a “phenomenal”  global problem, according to the CEO of Oritain Global, an independent New Zealand-based commercial venture that specializes in scientifically determining and certifying food origins. The company, which works with universities and government agencies around the world, has tested meat, dairy products, honey, vegetables, fruit, coffee beans, seeds, wine and wool, with a goal of ensuring that labels aren't lying. The company sees its mission as “food justice” for consumers, producers and regulators in the food industry. Examples of food fraud include fake – and often lethal – Russian vodka, cheap pork dyed and chemically treated to sell as beef in China,  and "Scotch" whiskey produced in China and India. Sally Rae, "Food verifying goes global", Otago DailyTimes, August 08, 2011, © Allied Press Limited

Domains Food Safety Companies Consumers External Guidance & Action Innovation Policy & Regulation Trends Geographies Worldwide EMEA Asia-Pacific New Zealand

Scientists Discover Natural Antibiotic That Could Protect Foods From Deadly Microbes August 4, 2011: 12:00 AM EST Researchers in Minnesota have patented a newly discovered, naturally occurring peptide produced by a harmless bacteria that could be added to food as a potent weapon against deadly foodborne bacteria such as salmonella, E. coli and listeria. According to scientists, the lantibiotic they discovered is the first natural preservative that destroys so-called “gram-negative” bacteria, typically the harmful kind. The substance could protect many foods – meats, processed cheeses, egg and dairy products, canned foods, seafood, salad dressing, fermented beverages, etc. – from a broad range of disease-causing microbes. Lantibiotics are easy to digest, nontoxic, and nonallergenic. And dangerous bacteria have a hard time developing a resistance to them. Dan O'Sullivan and Ju-Hoon Lee, "Researchers Discover Natural Food Preservative That Kills Food-Borne Bacteria", Press release, University of Minnesota, August 04, 2011, © University of Minnesota

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National Organic Program Retains Some Synthetic Substances For Use In Organic Farming August 3, 2011: 06:49 PM EST Organic farmers can continue using certain synthetic substances in production and handling of organic crops, according to a final rule published by the National Organic Program of the U.S. Department of Agriculture. The list of synthetic substances includes ferric phosphate used as slug or snail bait, hydrogen chloride for removing lint from cotton seed for planting, and egg white lysozyme. These substances were supposed to sunset in 2011 under the sunset provisions of the Organic Foods Production Act of 1990, but the National Organic Standards Board recommended their continued use in organic farming. Press Release, AMS, USDA, "Final Rule Allows Continued Use of Substances to Support Organic Agriculture", USDA, August 03, 2011, © USDA

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FDA Tells HBB It Is Breaking The Law With Its Melatonin-Laced Brownies August 2, 2011: 08:05 PM EST The FDA has warned HBB, L.L.C. that the agency can confiscate the melatonin-flavored brownies the company sells under the Lazy Larry brand. HBB has marketed the brownies as a dietary supplement, but the FDA letter says the product is promoted for use as a conventional food. The FDA argues the product is marketed together with snack foods; the company's web site claims the product has "the same ingredients your mother uses to make brownies;" and the product is packaged as a brownie. HBB has 15 days from receipt of the FDA warning letter to correct the situation. Eric Schroeder, "F.D.A. warns Lazy Larry brownies are unsafe", BakingBusiness.com, August 02, 2011, © Sosland Publishing Ltd

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U.S. Lawmakers Call On FDA To Ban Genetically Engineered Salmon July 18, 2011: 09:47 PM EST A bipartisan group of legislators from the U.S. House and Senate has called on the U.S. Food and Drug Administration to not approve the genetically engineered (GE) salmon developed by AquaBounty. The U.S. House approved an amendment that seeks to keep the FDA from approving the GE salmon. Lawmakers, salmon industry leaders, and consumer groups oppose the GE salmon, which they claim can destroy the "genetic adaptations" of wild salmon populations. AquaBounty, however, claims that its GE salmon poses no health risks to humans and that GE salmons will be kept away from natural salmon populations. Helena Bottemiller, "Lawmakers Tell FDA to Back Off on GE Salmon", Food Safety News, July 18, 2011, © Marler Clark

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Reason For Random Kava Toxicity Remains A Mystery July 13, 2011: 12:00 AM EST A meta-review by Danish and U.S. researchers of 85 studies on kava toxicity has failed to clear up the mystery of why some people can consume it safely while others become ill. Kava has been used without adverse effects as a sedative for centuries by Pacific Island cultures. Within the last twenty years, the substance has been used in the West as an herbal supplement to treat anxiety, emotional stress and sleep problems. However, reports of liver damage among Westerners began to surface in 2001, and some countries have banned or regulated kava. Numerous studies have tried to find out why kava sometimes has toxic effects, and several theories have been offered. But this meta-review found no consensus on the reasons for kava toxicity. Line R. Olsen, et al., "Constituents in Kava Extracts Potentially Involved in Hepatotoxicity: A Review", Chemical Research in Toxicology, July 13, 2011, © American Chemical Society

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Bayer Settles US Farmers' GM Rice Contamination Lawsuits For $750 Million July 2, 2011: 06:41 PM EST Bayer AG's unit Bayer CropScience agreed to pay $750 million to settle lawsuits filed by thousands of U.S. farmers who claimed that a line of the company's genetically modified (GM) rice contaminated crops and damaged their export value. Farmers suffered financial losses after rice futures declined around 14% days after the U.S. Department of Agriculture announced in August 2006 the discovery of the contamination of non-GM crops from nearby farms. Exports also slowed down as the European Union, Japan, Russia, and other anti-GM markets stopped buying or demanded testing of U.S. rice for GM contamination. Bayer has denied allegations of negligence during the GM rice test planting. Andrew Harris and David Beasley, "Bayer Agrees to Pay $750 Million to End Lawsuits Over Gene-Modified Rice", Bloomberg, July 02, 2011, © Bloomberg LP

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Norway Finds No Adverse Effects From Consuming Large Amounts Of Omega-3 Fatty Acids June 28, 2011: 09:49 AM EST Any adverse effects reported for taking large amounts of omega-3 fatty acid supplements are probably due to problems with the intake of oily substances, rather than with the intake of EPA or DHA, a Norwegian food safety (VKM) has ruled. The panel reviewed safety data on EPA and DHA , two forms of omega-3 fatty acids, finding that levels as high as 6.9 grams a day led to no unfavorable effects. Scientists looked at dosages and effects for an array of conditions such as bleeding times, lipid peroxidation, inflammation and immunity, glucose metabolism and gastrointestinal disturbances. “Negative health effects regarding gastrointestinal function … have been reported, but seem to be associated with intake of an oily substance” rather than with EPA or DHA,” the committee concluded. Livar Froyland, et al. , "Evaluation of negative and positive health effects of n-3 fatty acids as constituents of food supplements and fortified foods", Norwegian Scientific Committee for Food Safety (VKM), June 28, 2011, © Norwegian Scientific Committee for Food Safety

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