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Web-based HACCP resources for meat processors
| Extension faculty at the Univ. of Wisconsin-Madison have developed web-based resources to assist small meat and poultry processors with HACCP implementation. The tools are especially timely given last week’s largest meat recall in U.S. history. The resources have been developed in three areas: validation of critical limits, development of HACCP plans, and evaluation of raw-product temperature deviations. |
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Processors looking for scientific validation of critical limits, SOPs and corrective actions can now refer to published research-based information available through the University of Wisconsin´s Center for Meat Process Validation: http://www.meathaccp.wisc.edu/
The group in collaboration with the Food Safety Division of the Wisconsin Department of Agriculture, Trade and Consumer Protection (WDATCP) has developed model HACCP plans, SOPs and SSOPs. The model HACCP plans were reviewed by WDATCP and USDA/FSIS, and the voluntary use of these `gold standard´ model plans should allow processors in Wisconsin, or in other states, to more easily meet state or USDA/FSIS meat inspection expectations. All documents can be downloaded for free and are available in formats that processors can customize to fit their needs: www.meathaccp.wisc.edu/HACCP_models/index.htm
The group has also developed an interactive web-based predictive tool for evaluating the safety of raw meat or poultry held for a time at abusive temperatures. This tool, Temperature History Evaluation for Raw Meats or THERM, is designed for evaluating process deviations involving raw meat or poultry at temperatures between 50°F and 115°F (10°C to 46°C). THERM has been extensively used for evaluation of meat safety after failure of product cooling systems. www.meathaccp.wisc.edu/THERM/Calc.aspx
For more information about these materials, contact Barbara Ingham, University of Wisconsin-Madison and UW-Extension, 608-263-7383. For information about on-going research at the University of Wisconsin Center for Meat Process Validation, contact Steve Ingham, UW-Madison and UW-Extension, 608-265-4801 |
U.S. lawmakers hold hearing on food safety
The U.S. House Committee on Energy and Commerce held a hearing in Washington, D.C. on Tuesday to discuss food safety.
The testimony included among others, Gary Rodkin CEO of ConAgra Foods, Inc. and Keith Shoemaker of Butterball, LLC.
For more, listen to a recording of the hearing, here:
http://energycommerce.house.gov/cmte_mtgs/110-oi-hrg.022608.ContaminatedFood.shtml
News reports this week indicate that Hallmark/Westland Meat Packing Co., the processor that recalled approximately 143,383,823 lb of raw and frozen beef products, may close its operations.
For USDA questions and answers on the recall, see: http://www.usda.gov/wps/portal/usdahome?contentidonly=true&contentid=2008/02/0048.xml
Here is the Humane Society video from the Hallmark/Westland plant that prompted the recall:
http://www.youtube.com/watch?v=kaM7Hpu47FY
Warning: This video contains images from a working slaughter operation.
Research Briefs
Making low-fat uptake doughnuts
Researchers investigated the effect on fat uptake of four different types of doughnut composites which contained 0%, 1%, 5%, and 10% of soybean hulls. Doughnuts containing 1%, 5%, and 10% of microparticulated soybean hulls had decreased fat contents of 11.5%, 13.6%, and 35.8%, respectively. As soybean hulls content increased, hardness and crispiness increased. However, sensory evaluations demonstrated that there were no significant differences in appearance, flavor, crispiness, taste, and general liking between the different types. Inner crust structures of doughnut showed slight reductions in cell size and improved cellular integrity with shrinkage in the cell membrane as the content of soybean hulls increased. These results indicate that microparticulated soybean hulls may form a protective layer during frying process, and this process could be used by the food industry for preparing doughnuts with reduced fat uptake.
For more, see Journal of Food Science
Phytosterol effects on yogurt microflora
Phytosterols play a major role in functional foods. These sterols are now being added to various dairy based products. The researchers in this study investigated the potential antimicrobial activity of phytosterols in milk and their effect on yogurt starter cultures. They found that a commercial phytosterol preparation had no effect on the standard plate count and psychrotroph population in pasteurized milk stored at 4 °C. In addition, a challenge study employing Pseudomonas spp. in milk at 4 to 7 °C confirmed that the CPP was not antimicrobial.
The phytosterol preparation had no effect on the development by Lactobacillus bulgaricus and Streptococcus thermophilus during yogurt production at 33 °C and storage at 4 °C for 30 d. The researchers see this as beneficial since growth and acid development by these organisms are crucial for yogurt quality. They found that while the commercial preparation was somewhat antimicrobial when formulated with dispersing agents, it otherwise had no antimicrobial activity.
For more, see Journal of Food Science
Understanding taste
Researchers from the Monell Center and Florida State University have posted a new primer providing an overview of recent advances in understanding human taste perception and its underlying biology.
For more, see the Feb. 26 issue of Current Biology
Study finds correlation between carbohydrates and esophageal cancer
Cases of esophageal cancer (adenocarcinoma) in the U.S. have risen in recent decades from 300,000 cases in 1973 to 2.1 million in 2001 at age-adjusted rates. A new study published in The American Journal of Gastroenterology shows that these rates in the U.S. mirrored trends of increased carbohydrate intake and obesity from 1973-2001.
The study indicates what may be a public heath concern as the composition of U.S. diets changes and total carbohydrate and refined carbohydrate intakes increase. Obesity is a risk factor for many types of cancer, and a diet that includes a high percentage of calories from refined carbohydrates is a common contributor to obesity. Carbohydrates were also unique in that no other studied nutrients were found to correlate with esophageal cancer rates.
The causes of esophageal cancer remain largely unknown. Despite recent advances in treatment, esophageal cancer has a poor prognosis.
Company News
Robertet Group invests in Plantes Aromatiques Du Diois
Robertet Group, a supplier of flavors and fragrances, announced that the company has taken an equity position in Plantes Aromatiques du Diois, a French company specializing in organic essential oils and aromatic plants, as well as the implementation of sustainable development and fair-trade channels of organic aromatic plants.
Plantes Aromatiques du Diois was created in 1999 by Michel Meneuvrier, in association with an agricultural co-op of aromatic and medicinal plant producers. Based in the northern part of Provence, in France, its initial purpose was to commercialize the essential oil and plant productions of this region.
Ten years later, Plantes Aromatiques du Diois has become a major global player in the market for organic essential oils and fragrance plants. While still taking advantage of local production (Provence, Southern Alps, Vercors), it has also developed a worldwide network of producing partners who are consistently supplying a complete range of organically certified essential oils and plants. These partners, which total 102, are located in 27 countries including Madagascar, India, and North Africa.
Established in Grasse, France in 1850, Robertet processes essential oils, extracts, and natural isolates, which are then used in the development of flavor and fragrance ingredients.
Riviana breaks ground on new rice processing facility
Riviana Foods Inc. broke ground on its new rice processing and packaging plant and on-site warehouse and distribution center in Memphis, Tennessee. Due for completion in mid 2010, the new 400,000 square-foot facility is located at 615 E. Bodley Ave.
The 31-acre site is located adjacent to Riviana's existing operations at 2360 Prospect St. The new facility will employ 300 people, an increase of 121 employees.
Bastiaan de Zeeuw, Riviana's President and Chief Executive Officer, noted that this new, larger facility reflects the substantial growth that Riviana has experienced in recent years. "Development of the new facility will help us reach our goal of transforming Riviana into the world's most efficient, technically advanced rice company," he said. "In addition to its central geographic location, this state-of-the-art facility will allow us to reduce our cost for processing, packaging, storage and distribution and will provide important economies of scale. It also represents Riviana's renewed commitment to the Memphis community, and we appreciate their cooperation and support."
de Zeeuw noted the Memphis plant has been a vital part of the Company's operations since 1965 and that the plant is located in and draws a significant part of its workforce from the designated Memphis Renewal Community.
Based in Houston, Texas, Riviana Foods Inc. is one of the largest processors, marketers and distributors of branded and private label rice products in the United States. Riviana Foods is a wholly-owned subsidiary of Ebro Puleva, S.A., the Spanish food group, with interests in dairy, sugar, rice and pasta products.
Takasago completes flavor application lab expansion
Brian Buck, Vice President and General Manager, Takasago International Corp. (USA) Flavor Division, announced that Takasago Flavors has completed extensive expansion of its flavor applications facility in Rockleigh, New Jersey.
Buck described the extent of the expansion, which features two new pilot plants, one specifically designed for confection runs and the other to produce test batches of beverages. He cited the addition of two dedicated oral care and pharmaceutical applications laboratories.
“We are also very enthusiastic about our new food service applications laboratory which is an ideal setting for our in-house chef’s culinary creativity. It features a preparation area that duplicates what is normally found in high end restaurants, supporting our efforts to use our flavors in trend-setting menu items,” said Buck.
The completed expansion allows for administrative space for the technical staff with plenty of room for additional staff as Takasago continues to grow.
Regulatory News
FDA announces injunction against food companies, executives
The U.S. Food and Drug Administration announced that Brownwood Acres Foods Inc., Cherry Capital Services Inc. (doing business as Flavonoid Sciences) and two of their top executives have signed a consent decree that prohibits the companies and their executives from manufacturing and distributing any products with claims in the label or labeling to cure, treat, mitigate, or prevent diseases.
The consent decree of permanent injunction is a result of the companies and their executives making unapproved drug claims and unauthorized health claims about their products, such as "Chemicals found in Cherries may help fight diabetes." The companies are prevented from making these claims until the products are approved by the FDA as new drugs, exempt from approval as investigational new drugs, or until the claims on the products' label and labeling comply with the law.
"The FDA will not tolerate unsubstantiated health claims that may mislead consumers," said Margaret O’K. Glavin, associate commissioner for regulatory affairs. "The FDA will pursue necessary legal action to make sure companies and their executives manufacture and distribute safe, truthfully labeled products to consumers."
Brownwood Acres Foods Inc. and Cherry Capital Services Inc. manufacture and distribute various products including juice concentrates, soft fruit gel capsules, fruit bars, dried fruits, liquid glucosamine, and salmon oil capsules.
For more, see http://www.fda.gov/bbs/topics/NEWS/2008/NEW01800.html
FDA posts guide to fresh fruit and vegetable safety
The U.S. Food and Drug Administration (FDA) announced the availability of a final guidance document entitled "Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables" (the fresh-cut guidance or guidance).
Previously, FDA announced the availability of the fresh-cut guidance as a "draft final" document, pending approval by the Office of Management and Budget (OMB) of the information collection provisions in the guidance. FDA is publishing this notice to announce that the fresh-cut guidance is now final. The text of the guidance has not changed from the previously published draft final version.
For more, see the Federal Register of February 25, 2008 (Volume 73, Number 37, Page 10037-10038).
FDA adds barley to soluble fiber health claim
The U.S. Food and Drug Administration (FDA) is amending the health claim regulation entitled "Soluble fiber from certain foods and risk of coronary heart disease (CHD)" to add barley betafiber as an additional eligible source of beta-glucan soluble fiber. Barley betafiber is the ethanol precipitated soluble fraction of cellulase and alpha-amylase hydrolyzed whole grain barley flour. FDA is taking this action in response to a health claim petition submitted by Cargill, Inc.
For more, see the Federal Register of February 25, 2008 (Volume 73, Number 37, Page 9938-9947).
Utah and Ohio revising dairy labeling
The Utah State Dept. of Agriculture held hearings yesterday on revising their labeling of dairy products.
The Utah Division of Regulatory Services is taking public comment on a proposed rule R70-340 (False Or Misleading Food, Milk And Dairy Product Labels, Labeling And Advertisements). For more, see http://ag.utah.gov/regsvcs/R70-340Submitted1-15-2008.pdf
Earlier this month, Ohio restricted the use of product labeling claims denoting that no milk from cows treated with synthetic hormones had been used in dairy products; Utah is considering similar but broader restrictions.
For more on bST labeling, see http://www.cfsan.fda.gov/~lrd/fr940210.html
European agency defining which foods carry health claims
The European Food Safety Agency has posted a report to assist the European Commission and Member States in defining nutrient profiles - conditions concerning the nutrient content of foods - for foods bearing nutrition and health claims.
The Panel has defined scientific criteria that could be utilized by EU policy makers in assessing which foods may carry nutrition and health claims. The Panel concluded that the main scientific consideration in establishing nutrient profiles is the potential of a food to adversely affect overall dietary balance, as defined by nutrient intake recommendations.
For more, see http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178689508718.htm
IFT & Meeting News
Upcoming IFT Webcasts
The Glycemic Index and Load Debate
March 19, 2008, 12:00 - 1:30 p.m. CST
Should the Glycemic Index (GI) and Glycemic Load (GL) of a food be used as a tool for dietary guidance? What are the issues associated with GI and GL, and what data exist on both sides of the debate? Product developers, researchers, and marketing/regulatory professionals will want to join the lively discussion over this emotional issue. In this webcast, you'll gain a deeper understanding of the controversy surrounding the use of GI, as well as of the regulatory environment. You will also gain insights into the trends that relate to the development of products for which a GI-reduction health claim is intended.
Culinary Trend Mapping: Insights and Applications for Product Development
April 9, 2008 12:00 - 1:30 p.m. CST
What is culinary trend mapping, and how can it help product developers and marketers understand consumer demand? What are the drivers of culinary trends, and what makes some trends thrive, while others fade? Hear top food trend experts share their insights as to how to apply their approaches to culinary trend mapping to your own product development efforts. You will better understand how to apply established trend tracking and mapping processes to your own product development processes.
Remember, each IFT live webcast allows you and your colleagues to dial in from a conference room and participate at no additional cost! For more information, and to register, visit ift.org/knowledge. When registering, please enter this code: 0208EM1117
Singh elected to National Academy of Engineering
R. Paul Singh, distinguished professor of food engineering at the Univ. of California, Davis, whose research has applications in areas ranging from food processing to space exploration, has been elected to the National Academy of Engineering.
The National Academy of Engineering is one of four organizations that make up the National Academies, established by Congress to advise the nation on a wide range of scientific issues.
Charles Bamforth, chair of the Department of Food Science and Technology said: "We are so proud of Paul; this is supreme recognition of his brilliance as a researcher. He is also a remarkable teacher, so innovative and productive. He is an inspiration to us all."
Singh, a member of the UC Davis faculty since 1975, has a portfolio of research discoveries in areas such as energy conservation, post-harvest technology, freezing preservation, and mass transfer in food processing. His laboratory is currently working on the design and development of food processing equipment for NASA's manned mission to Mars. The research team also is conducting studies related to fluid flow and heat transfer during thawing and freezing and is designing packaging systems that will allow more efficient cooling of strawberries.
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