Food Safety Policy, Science, and Risk Assessment Strengthening the Connection: Workshop Proceedings (2001) / Chapter Skim
Currently Skimming:
Defining Incidents Leading to Changes in Food Safety Policy
Defining Incidents Leading to Changes in Food Safety Policy
Pages 8-17
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 8... ...
To date, no technique exists that can completely sterilize the seeds without destroying them. Despite the risks associated with sprout consumption, shifts in consumer trends towards more healthful lifestyles over the past decade have resulted in increased consumption of raw sprouts and subsequently a dramatic increase in the incidence of outbreaks due to sprouts.
|
From page 9... ...
Three years later, in 1998, FDA issued an interim advisory for high-risk persons about the consumption of sprouts and initiated rapid approval of potential interventions. The same year, FDA also issued a nationwide field assignment to determine current sprout industry practices from seed to final product.
|
From page 10... ...
The second provision requires slaughter plants to test carcasses for generic Escherichia coli, an indicator of fecal contamination. Third, all meat and poultry plants must implement HACCP systems as a means of preventing or controlling contamination from pathogens.
|
From page 11... ...
Data released this year Mom the FoodNet Active Surveillance System for food-borne illness show that during 1 99S, the rate of campylobacter, salmonella, and cryptosporidium infections declined nationwide, and that Salmonella enteritidis infections declined in all states but Oregon. Concurrent with HACCP and its implementation within meat and poultry slaughter and processing establishments, USDA's broad food safety strategy addresses every step in the food production process, from animals on the farm, to slaughter and processing, and to product distribution and preparation.
|
From page 12... ...
Studies also revealed that Escherichia cold 0157:H7 caused hemorrhagic colitis, had no unusual heat tolerance and could be controlled by proper cooking temperatures, had a very unusual acid tolerance, and could survive fermentation of meat. However, it was not until 1993, after a serious outbreak involving more than 700 illnesses and four deaths from eating undercooked hamburgers, that FDA changed the Food Code, which previously recommended cooking temperatures for ground beef that were insufficient to kill large populations of Escherichia cold 0157:H7.
|
From page 13... ...
FDA approves irradiation of red meat. CDC, FDA, USDA, and food industry initiate the Fight Bac Campaign to educate consumers on proper food handling practices.
|
From page 14... ...
As a consequence, USDA advised meat processors to reassess their HACCP plans and critical control points to include measurement of Listeria monocytogenes levels on source materials, farther classification of growth characteristics of the pathogen, and re-evaluation of processes thought to kill Listeria. USDA also provided guidance to meat processors, recommending both environmental contamination and end~product testing as well as increased educational efforts targeted at high-risk consumers.
|
From page 15... ...
These include: addressing the limitations of end-product testing, defining critical control points that have the greatest impact on product safety, applying the majority of inspection resources at these critical control points, increasing safety efforts at processing facilities where critical control points are not well-defined, and identifying more effective ways to educate consumers. Although many of the preventive efforts that were implemented previously are beginning to appear effective, there are still many opportunities to improve the current state of food safety.
|
From page 16... ...
It restricted the consideration of the benefits of using pesticides in the process used to establish pesticide tolerances. Tolerances, the legal safe limit for pesticide residues, would be established on the basis of safety and safety meant reasonable certainty that no harm will result from exposure to the pesticide chemical residue, including all anticipated dietary exposures and all other exposures for which there is reliable information.
|
From page 17... ...
Finally, science is providing umbrella opportunities for greater harmonization of food safety policy among regulatory agencies.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.