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Topic: Food contamination

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	Food Center - Cross Contamination Resource Page
		Cross contamination of food is a common factor in the cause of food borne illness.
		Foods can become contaminated by microorganisms (bacteria and viruses) from many different sources during the food preparation and storage process.
		Contamination can also be passed from kitchen equipment and utensils to food.
	www.co.st-louis.mo.us /doh/FoodCenter/cross_contam_factsheet.html (368 words)

	Current Good Manufacturing Practice (Site not responding. Last check: 2007-10-19)
		All food manufacturing, including packaging and storage, shall be conducted under such conditions and controls as are necessary to minimize the potential for the growth of microorganisms, or for the contamination of food.
		Food that can support the rapid growth of undesirable microorganisms, particularly those of public health significance, shall be held in a manner that prevents the food from becoming adulterated within the meaning of the act.
		Food, raw materials, and other ingredients that are adulterated within the meaning of the act shall be disposed of ion a manner that protects against the contamination of other food.
	seafood.ucdavis.edu /GUIDELINES/gmps.htm (4997 words)

	FoodQuality.com - Current Issue - Feature
		Potentially hazardous foods such as eggs and dairy, meat and poultry, shellfish and fish all have specific guidelines that must be followed to ensure that fresh food is received and stored properly.
		Another possible source of contamination for the food supply is the use of bait in covered bait boxes inside the facility.
		While hair in food generally does not cause a foodborne illness, the implications of a consumer finding a hair in his or her entree can be devastating.
	www.foodquality.com /mag/06072005/fq_06072005_FE1.html (1551 words)

	FoodHACCP.com :: View topic - [Ghana] Study points to faecal contamination in food (Site not responding. Last check: 2007-10-19)
		"Food handlers with infections and infes tations may spread them through food as a result of poor hygienic practices such as failure to wash hands with soap after defecation followed by food handling, coughing or sneezing in food preparation areas, nose picking, winnowing of peeled groundnuts by blowing," he said.
		Prof Akosa noted that pesticide contamination of food may occur due to inappropriate pesticide use, adding that the major pattern of misuse relate to non-observance of re-entry intervals before harvesting of sprayed crops and use of highly toxic pesticides on food.
		Contamination of nuts and grains by moulds, one type of which is aflatoxin, he said constituted another source of chemical contamination of food.
	foodsafetyinfo.org /phpbb/viewtopic.php?t=94 (650 words)

	Food Contamination and Foodborne Illness Prevention - Food Safety - Minnesota Dept. of Health
		Pathogens can be introduced into food from infected humans who handle the food without thoroughly washing their hands.
		Microbes can be transferred from one food to another by using the same knife, cutting board or other utensil without washing the surface or utensil in between uses.
		A food that is fully cooked can become re-contaminated if it touches other raw foods or drippings from raw foods that contain pathogens.
	www.health.state.mn.us /foodsafety/prevention.html (270 words)

	President's Council on Food Safety -- Scope of the Council's Comprehensive Strategic Food Safety Plan (Site not responding. Last check: 2007-10-19)
		This past summer when the food safety agencies developed the draft vision statement, it was assumed that the scope of the strategic plan would be broadened beyond the FSI to include chemical hazards in the food supply.
		Food processors and handlers have numerous safeguards in place to protect against physical hazards and tampering in order to avoid liability and other costs as well as the harmful publicity associated with incidents of easily-detected foreign materials in food.
		The food safety system for controlling these hazards is perceived bysome to not be broken, with the exception of dealing with tampering and bioterrorism, and thus does not warrant increased attention at this time.
	www.foodsafety.gov /~fsg/cscope.html (4743 words)

	Food Safety & Food Contamination
		About three-quarters of all illnesses and deaths resulting from food poisoning are caused by eating meat and poultry contaminated by Salmonella and secondarily by Campylobacter bacteria.
		While the prevalence and danger of contaminated beef is well known, less widely known is the fact that 90 percent of all chickens sold in the United States are contaminated with Campylobacter; and over one-half of the chickens are contaminated with Salmonella.
		An increasing number of food-borne illnesses are traced to imported food such as the Mexican strawberries contaminated with hepatitis A and South American fish and shellfish that caused outbreaks of E. coli 0153:H45 and Vibrio cholera.
	www.vegetarian-nutrition.info /updates/menacing_microbes.php (684 words)

	Food and Drug Branch - Requirements for Food Handlers
		Food servers who contact customers, dirty dishes, or soiled surfaces with their hands may transfer contaminates to other foods just before serving.
		Food preparers may touch ready-to-eat food with their bare hands when necessary provided they strictly adhere to the handwashing requirements specified in Section 114020.
		If the food preparer fills in at a server position he or she must wash their hands before returning to a food preparation station.
	www.dhs.ca.gov /fdb/HTML/food/FsnBare.htm (851 words)

	Food & Safety Class
		Contamination occurs by poor hygiene, by food handlers, water and shellfish.
		Thaw foods in the refrigerator or as part of the cooking process, or use a microwave or running water.
		Keep cold party food on ice or serve it throughout the gathering from platters kept in the refrigerator.
	www2.state.id.us /phd1/env_food-safety-class.html (1058 words)

	Radionuclide contamination of foods: FAO recommended limits
		Food protection legislation and principles are applied to all food trade in order to reassure the consumer of the safety and quality of foods by providing wide margins of safety to the basic levels derived from public health considerations.
		Food control officials are therefore able to use these action levels in a way that is easily understood by the consumers and by food producers, exporters and importers.
		For contaminants such as radionuclides or mycotoxins where a no-effect level cannot be established, additional considerations are applied in setting contaminant levels which acknowledge the impossibility of avoiding all contamination of foods with these substances.
	www.fao.org /docrep/u5900t/u5900t08.htm (4005 words)

	Food Safety for First Responders \| CDC EID
		However, after the anthrax attacks of 2001, biologic terrorism vulnerability assessments have determined that intentional food poisoning is a plausible means to widely disseminate pathogens, with potentially devastating effect (6).
		Despite modifications in food security industry regulations because of the Bioterrorism Act of 2002, intentional contamination of food items on a smaller scale remains a potential danger that needs to be addressed.
		Appropriate planning may reduce the risk of intentional food contamination that targets security forces or first responders, either as an isolated strike or as part of a larger, coordinated terrorist attack.
	www.cdc.gov /ncidod/eid/vol11no03/04-0700.htm (1146 words)

	Food Contamination
		In the case of water contamination by Klebsiella pneumoniae, it should not be assumed that the contamination came from a fecal source.
		Contaminated ice cream in Minnesota in 1994 caused an estimated quarter of a million people to become ill. Despite this, it took a full three months before the Salmonella-type bacterium was tracked down and appropriate action taken.
		Foods associated with this microbe are soft cheeses, pates, and raw vegetable dishes.
	www.innvista.com /health/microbes/bacteria/foodcont.htm (758 words)

	Foodservice.com: Food Safety & Glove Use
		The prepared foods we usually never forget are the ones that we have found some foreign or strange object in the food that shouldn't be there-a "physical hazard".
		In food safety classes, I ask participants what physical contamination they have found in their food and inevitably I hear of new, even stranger objects that we haven't heard before.
		The majority of foodborne illness or injury actually comes from biological contaminants, but the type of hazard that restaurants are most frequently sued for or settle in a legal matter are the physical ones that show tangible evidence of damage to a customer by biting down on the object or swallowing it.
	www.foodservice.com /food_safety/fb21.cfm (583 words)

	Pet Food Recall/Tainted Animal Feed
		FDA found contaminants in vegetable proteins imported into the United States from China and used as ingredients in pet food.
		A portion of the tainted pet food was used to produce farm animal feed and fish feed.
		All tainted pet food, animal and fish feed, and vegetable proteins continue to be recalled and destroyed.
	www.fda.gov /oc/opacom/hottopics/petfood.html (1036 words)

	Ingredient forensics \| Food Processing
		Food companies can, for example, use polymerase chain reaction (PCR), a test sensitive enough to detect very small amounts of DNA, not only to detect bioengineered material in foods but also to identify the species of the meat or plant source.
		Food forensics presents a critical solution to foodborne illness cases, especially considering how commonplace is litigation involving persons allegedly infected at public food establishments.
		The raw materials may be delivered contaminated from the farms, they may be infected with pathogens during handling, or they may accidentally get contaminated during distribution and storage.
	www.foodprocessing.com /articles/2006/012.html (2347 words)

	FOOD CONTAMINATION and STORAGE - triggers in Environmental Illness, MCS, ALLERGIES, Intolerances, and ...
		FOOD CONTAMINATION and STORAGE - triggers in Environmental Illness, MCS, ALLERGIES, Intolerances, and Hypersensitivities.
		By cooking the food in the sealed bottle several benefits were gained.
		The temperature required to cook the food was also usually efficient in sterilizing the bottle and killing potentially toxin producing bacteria and other parasites within the food.
	www.earthtym.net /food2.htm (2288 words)

	Food Safety \| Regulatory Issues: Guard against intentional contamination \| Food Processing
		The food industry is fortunate Congress and FDA have not developed more specific requirements for food security.
		Food should be transported in locked or sealed containers and, ideally, all transporters should have the capability of verifying the location of their loads and drivers at any time.
		He specializes in food and drug law with emphasis on the domestic and international regulation of food, food additives, food labeling, antimicrobial pesticides, and medical devices.
	www.foodprocessing.com /articles/2006/175.html?CMP=ILC-rss (849 words)

	Food Safety Center - Minnesota Dept. of Health
		Food safety tips and information for preparing food for groups, bringing leftovers or take-out home, cooking when traveling, and packing lunches.
		Food safety tips and information for handling specific foods like eggs, home made ice cream, wild game meats, turkey, hamburger, fish, and fruits and vegetables.
		Food and beverage establishment licensing and food manager certification, regulations and the food code, and more about keeping food safe in food and beverage establishments.
	www.health.state.mn.us /foodsafety (316 words)

	ERS/USDA Briefing Room - Consumer Food Safety Behavior
		Consumer Food Safety Behavior: A Case Study in Hamburger Cooking and Ordering—Promoting the benefits to consumers of following food safety recommendations appears to be influencing cooking and eating behavior.
		Consumption of raw and lightly cooked foods exposes consumers to the risk of foodborne illness because thorough cooking is required to destroy disease-causing organisms.
		ERS obtains data on food consumption for use in modeling the risks associated with these foods as well as identifying demographic groups that should be targeted for food safety messages.
	www.ers.usda.gov /briefing/ConsumerFoodSafety (975 words)

	Tags - Food Contamination - Instablogs Community (Site not responding. Last check: 2007-10-19)
		The supply of filthy foods contaminated with pesticides and tainted with carcinogens, bacteria, and banned drugs which are unfit for human consumption has alarmed the Americans.
		Food contamination has become a huge global threat.
		China has said that it has started investigating U.S. claims that a Chinese company exported contaminated wheat gluten implicated in pet deaths in the U.S. A Chinese official has said that sampling and examination of wheat gluten are in progress...
	www.instablogs.com /tags/food-contamination (270 words)

	Vermont Apple Food Safety Checklist
		And while there have been outbreaks of foodborne illness traced to raw and processed fruits, including cider, it is important to remember that it is a well-established and accepted fact that fruits and vegetables are an integral part of a healthy diet.
		Feces may contaminate fruit if (i) animals directly deposit it, (ii) fruit touches the ground or unclean containers (iii) fruit is handled by people who do not wash their hands after touching ladder rungs or other surfaces, and (iv) spray water or drift carry pathogens in feces.
		Microorganisms (bacteria, yeast, and mold) that contaminate freshly packaged cider may come from (1) fresh fruit, especially if it is picked from the ground or its surface is rotted, slightly decayed, or damaged, (2) the facility, equipment, and water, or (3) people involved in making cider.
	orchard.uvm.edu /uvmapple/foodsafety/FoodSafetyAppleChecklist.html (2379 words)

	Food Contamination Threat Real, WHO says
		Although the organization says it knows of very few cases of deliberate contamination in the past, it is calling on all 192 member nations to heighten surveillance and emergency response measures to prepare for a possible attack.
		"The malicious contamination of food for terrorist purposes is a real and current threat, and deliberate contamination of food at one location could have global public health implications," the report states.
		Dan Henroid, food safety extension specialist at Iowa State University, says improvements are also being made on the production and distribution of foods in the nation's farms and restaurants.
	www.webmd.com /content/article/60/66967.htm (762 words)

	Food Safety Magazine (Site not responding. Last check: 2007-10-19)
		This bacterium is especially difficult to control in the plant environment, and it is necessary to microbiologically monitor the food processing plant environment as both an assessment of the ongoing effectiveness of cleaning and sanitation operations and to identify harborages for this organism in the plant environment.
		However, proper cleaning and sanitation of food contact equipment is critical to preventing RTE foods from being systematically contaminated by harmful bacteria that might become established on unclean equipment surfaces.
		He is Lead Scientist for food processing and microbiological issues related to plant and dairy foods, beverages and infant formula, and is currently involved in policy development related to GMP modernization and as project officer for the National Center for Food Safety and Technology.
	www.foodsafetymagazine.com /issues/0608/col05.htm (2783 words)

	Food Contamination - Choosing & Preparing Food - Health and Medical Information produced by doctors - MedicineNet.com
		Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
		If you must thaw food quickly, seal it in a plastic bag and immerse in cold water for about an hour, or microwave on the "defrost" setting if the food is to be cooked immediately.
		Marinate food in the refrigerator, not on the counter.
	www.medicinenet.com /script/main/art.asp?articlekey=16366 (898 words)

	WHO \| Food safety
		Deeply concerned by this, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.
		Food safety encompasses actions aimed at ensuring that all food is as safe as possible.
		Food safety policies and actions need to cover the entire food chain, from production to consumption.
	www.who.int /topics/food_safety/en/index.html (122 words)

	The Center for Food Safety - New FDA Policy Condones Contamination of Food Supply by Experimental GE Crops
		Washington, DC - Contamination of the food supply by experimental genetically engineered (GE) crops is deemed "acceptable" under a new policy expected to be released today by the Food and Drug Administration.
		In fact, some people may face high exposures in some contamination incidents, in crops that may be eaten whole and that could contain substantial amounts of the GE protein.
		Contamination incidents from GE field experiments have already been documented, including at least two field trials of a drug-producing GE corn that contaminated crops intended for the food supply.
	www.centerforfoodsafety.org /press_release6_21_2006.cfm (806 words)

	Lead Contamination of Food
		Food can contain lead if lead-containing dust gets onto crops while they are growing or during food processing (1).
		Although really dangerous pieces of china, ones you should not use for food or drink at all because of high lead risk, are fairly rare, and lead is no longer used on pottery dishes, lead has been used for centuries in food containers.
		Lead in the food chain comes mostly from direct deposit from the air to plants and from livestock eating soil laced with lead as they eat the plants.
	extoxnet.orst.edu /faqs/foodcon/lead.htm (565 words)

	MedlinePlus: Food Contamination and Poisoning
		The primary NIH organization for research on Food Contamination and Poisoning is the National Institute of Allergy and Infectious Diseases
		Foods may have some bacteria on them when you buy them.
		Fruits and vegetables may become contaminated when they are growing or when they are processed.
	www.nlm.nih.gov /medlineplus/foodcontaminationandpoisoning.html (686 words)

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