News Headlines: 24 - 30 April 2010


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home | News | News Headlines: 24 - 30 April 2010

News Headlines: 24 - 30 April 2010

FDA moves towards new food safety standards for transport; EFSA evaluates health risks from Icelandic volcano; Foodborne disease outbreaks in Australia; FDA to carry out risk profile on spices; Antibiotic resistance in zoonotic bacteria - new report; Irish Salmonella outbreak linked to duck eggs

FDA moves towards new food safety standards for transport

The US Food and Drug Administration (FDA) is urging commercial food transporters to follow new guidance designed to reduce the likelihood of physical, chemical and biological risks during transport of foods.

The guidance covers such safety measures and effective temperature control, monitoring for pest infestation, cleaning and maintenance of vehicles and hygiene procedures during loading and unloading operations.

The FDA has issued the new guidance while it is reviewing the existing food safety transportation regulations in advance of setting new safety standards. Interested parties, including the transport industry, have been invited to comment on the content of the new rules.

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm210265.htm

EFSA evaluates health risks from Icelandic volcano

The European Food Safety Authority (EFSA) has issued a statement on possible public and animal health risks resulting from food and feed contamination by volcanic ash from the eruption of the Eyjafjallajökull volcano in Iceland.

EFSA identified fluoride in volcanic ash as the most immediate health concern and focused its initial assessment on possible hazards associated with fluoride contamination.

Despite the limited amount of information on the composition of the ash and the quantities of ash-fall, EFSA concluded that there is no reason for concern about health risks from ash-fall in EU states, which are some distance from the volcano. However, further evaluation will be carried out if monitoring data suggests that it is necessary.

The full statement can be found on the EFSA website at the link below.

http://www.efsa.europa.eu/en/scdocs/scdoc/1593.htm

Foodborne disease outbreaks in Australia

Australia's food surveillance network, OzFoodNet has reported on foodborne disease outbreaks in Australia recorded in 2008. A total of 104 outbreaks of gastrointestinal disease affecting 1,454 people were suspected of being foodborne during the year.

The outbreaks led to 96 people needing hospital treatment and 11 deaths. Salmonella was the main cause of foodborne outbreaks (34%) and the commonest serovar involved was Salmonella Typhimurium. The main food vehicles involved were eggs and egg-containing dishes.

http://www.foodstandards.gov.au/_srcfiles/Autumn%20FS%20News1.pdf

FDA to carry out risk profile on spices

The US Food and Drug Administration (FDA) has published a request for information to assist in carrying out a risk profile for pathogens and filth in spices. The risk profile will determine the current state of knowledge on the issue.

The risk profile is a response to recent outbreaks of salmonellosis caused by contaminated red and black pepper. The aims of the exercise are to assess the health risk presented by the most common microbial and filth hazards in spices, to look at current and potential control options and to identify gaps in the data.

http://edocket.access.gpo.gov/2010/pdf/2010-9010.pdf

Antibiotic resistance in zoonotic bacteria - new report

The European Food Safety Authority (EFSA) has published a report stating that resistance to antimicrobials is present in the most common zoonotic bacteria, such as Salmonella and Campylobacter, found in animals and food in the EU.

The report reveals that resistance to antibiotics like ampicillin, tetracycline and sulphonamides is common and several EU member states also reported resistance to clinically important fluoroquinolones, macrolides and third-generation cephalosporins. Of particular concern were high levels of fluoroquinolone resistance in Salmonella and Campylobacter, especially in poultry.

The full report can be found on the EFSA website at the link below.

http://www.efsa.europa.eu/en/scdocs/scdoc/1309.htm

Irish Salmonella outbreak linked to duck eggs

The Food Safety Authority of Ireland (FSAI) is investigating an ongoing outbreak of Salmonella Typhimurium DT8 linked to the consumption of duck eggs. Six cases have been reported to date, but the source of the contaminated eggs has yet to be established.

In an attempt to contain the outbreak FSAI has issued advice to consumers and caterers on the safe use of duck eggs. The advice states that duck eggs should always be thoroughly cooked until both egg white and yolk are solid and should not be used in dishes requiring raw or lightly cooked egg. Consumers and caterers are also advised to take precautions to prevent cross contamination between raw duck eggs and ready-to-eat foods.

http://www.fsai.ie/news_centre/press_releases/23042010.html