 |
|
Consumer Demand Flavors Food Import Safety Issues
October 22, 2007COLLEGE STATION - An ever-changing U.S. consumer who enjoys the convenience of ready-to-eat produce and seasonable fruits during the dead of winter has brought new challenges to food import safety, experts said Oct. 18.
With U.S. food imports set to top more than $2 trillion this year and expected to triple by 2015, a panel on food safety commissioned by President Bush met at Texas A&M University to discuss ways to strengthen the national and global import infrastructure.
Dr. Andrew von Eschenbach, Food and Drug Administration commissioner, said the nation's consumer is one who "expects to eat strawberries in February."
That has led to more change and complexity among how food is processed and delivered into the U.S.
"This nation and the people we serve, and their health that's so critically important, is threatened - not that we haven't been doing a good job," he said.
"In fact, we've been doing an incredibly good job. But the world is rapidly changing around us. Although we have been the gold standard (in food safety), we must respond and be prepared for new challenges that are emerging from radical changes."
Texas Agriculture Commissioner Todd Staples told the group "consumers' tastes and preferences are changing.
"They are demanding specialty products from around the world, seasonal products such as fruits and vegetables," Staples said.
The working group, comprised of senior officials from 12 federal departments and agencies, is charged to report an action plan by mid-November. Additional information on the panel's activities can be found at http://www.importsafety.gov .
The panel recommendations for the day were summarized by Dr. Kerri Harris, director or the Center for Food Safety and one of the organizers of the event.
They were:
- No single entity has sole responsibility for making sure
imported food is safe. Cooperation between all entities -- including governmental agencies, industry and universities -- is essential to regain public trust.
- All decisions have to be based on the best available science.
- Current technology for traceback and communication has to be
applied and new technology developed.
- A push for a major education and training component has to be applied in the U.S. and internationally.
- Data sharing - even though there may be legal hurdles to
overcome - between industry and government would be very beneficial.
The meeting at Texas A&M included import safety experts from eight universities and five corporations. Issues such as global process control, verification activities, and supply chain management were discussed throughout the day.
"Texas A&M is a leader in food safety research, and we're very honored to be host of this important conference," said Dr. Elsa Murano, vice chancellor and dean for agriculture and life sciences at Texas A&M.
Texas A&M Agricultural Communications
That has led to more change and complexity among how food is processed and delivered into the U.S.
"This nation and the people we serve, and their health that's so critically important, is threatened - not that we haven't been doing a good job," he said.
"In fact, we've been doing an incredibly good job. But the world is rapidly changing around us. Although we have been the gold standard (in food safety), we must respond and be prepared for new challenges that are emerging from radical changes."
Texas Agriculture Commissioner Todd Staples told the group "consumers' tastes and preferences are changing.
"They are demanding specialty products from around the world, seasonal products such as fruits and vegetables," Staples said.
The working group, comprised of senior officials from 12 federal departments and agencies, is charged to report an action plan by mid-November. Additional information on the panel's activities can be found at http://www.importsafety.gov .
The panel recommendations for the day were summarized by Dr. Kerri Harris, director or the Center for Food Safety and one of the organizers of the event.
They were:
- No single entity has sole responsibility for making sure
imported food is safe. Cooperation between all entities -- including governmental agencies, industry and universities -- is essential to regain public trust.
- All decisions have to be based on the best available science.
- Current technology for traceback and communication has to be
applied and new technology developed.
- A push for a major education and training component has to be applied in the U.S. and internationally.
- Data sharing - even though there may be legal hurdles to
overcome - between industry and government would be very beneficial.
The meeting at Texas A&M included import safety experts from eight universities and five corporations. Issues such as global process control, verification activities, and supply chain management were discussed throughout the day.
"Texas A&M is a leader in food safety research, and we're very honored to be host of this important conference," said Dr. Elsa Murano, vice chancellor and dean for agriculture and life sciences at Texas A&M.
Texas A&M Agricultural Communications
Food Safety Current Events and Food Safety News RSSAmerican Dietetic Association supports IOM recommendations on school meal programs
The American Dietetic Association welcomes a report issued Wednesday, October 21, by the Institute of Medicine encouraging federal school meal programs to adopt standards that increase the nutrition content and limit the calories in meals served to schoolchildren.
Receptor activated exclusively by glutamate discovered on tongue
One hundred years ago, Kikunae Ikeda discovered the flavour-giving properties of glutamate, a non essential amino acid traditionally used to enhance the taste of many fermented or ripe foods, such as ripe tomatoes or cheese. New research now reveals that the tongue has a receptor that is exclusively activated by glutamate.
As H1N1 Looms, Study Shows Students Aren't Protecting Themselves
As public health experts warn of potential widespread outbreaks of H1N1 flu this school year, a new study from North Carolina State University shows that students do not comply with basic preventative measures as much as they think do. In other words, the kids aren't washing their hands.
Pew-commissioned poll finds large majority of Americans want stronger food safety rules
Among likely voters surveyed across the nation, about 9 in 10 support the federal government adopting additional food safety measures, and 64 percent believe that imported foods are often or sometimes unsafe.
Pew poll: 9 in 10 Iowa voters support more government oversight of food
Ninety percent of voting Iowans believe the government should be given additional authority to ensure the food they eat does not make them sick, according to a new poll commissioned by The Pew Charitable Trusts and conducted by Hart Research and Public Opinion Strategies.
UBC scientists find new way to extract diluted and contaminated DNA
University of British Columbia researchers have developed a new way to extract DNA and RNA from small or heavily contaminated samples that could help forensic investigators and molecular biologists get to "the truth."
Alternative agricultural practices combine productivity and soil health
The progressive degradation of useful soils for agriculture and farm animal husbandry is a growing environmental and social problem, given that it endangers the food safety of an increasing world population.
Antibiotic resistant bacteria found in fertilizer
Vancomycin resistant enterococci (VRE) have been found in sewage sludge, a by-product of waste-water treatment frequently used as a fertilizer.
MSU researcher develops vaccine for E. coli diarrheal diseases that kill up to 3 million children annually
A Michigan State University researcher has developed a working vaccine for a strain of E. coli that kills 2 million to 3 million children each year in the developing world.
Will Europe at last unite to combat thousands of alien invaders?
Europe's borders have been breached by thousands of plants and animal species from other parts of the world: from the American mink to the New Zealand flatworm. The invaders feed on, hybridise with, parasitise and out-compete native species.
More Food Safety Current Events and Food Safety News Articles
 |
Food Safety: Old Habits and New Perspectives by Phyllis Entis (Author) Food Safety offers an intriguing, anecdotal assessment of food- and waterborne illnesses "from farm to fork." It examines how modern technology and traditional views about food safety and food handling can affect consumer safety and it concludes that the responsibility for a safe food supply lies with a variety of people, including regulators, food producers, food handlers, and consumers. Readers will become familiar with the history and causes behind many well-known outbreaks from cholera to E. coli O157:H7 to mad cow disease. This informative book is accessible and engaging, with minimal jargon. Extensive references are included at the conclusion of each chapter, and three appendixes detail the pathogens that cause most foodborne illness, key terms, and common abbreviations and... |
 |
Essentials of Food Safety and Sanitation (4th Edition) by David McSwane (Author), Richard Linton (Author), FMI FMI (Author), Nancy R. Rue (Author) If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification... |
 |
Food Safety (Point/Counterpoint) by Victoria Sherrow (Author), Alan Marzilli (Editor) Between 81 and 266 million Americans suffer from food poisoning every year, and recent discoveries of mad cow disease, bird flu, and mercury in farm-raised fish have made headlines of the food we put on our tables. Government agencies such as the U.S. Food and Drug Administration and private scientific groups put forth different, and sometimes conflicting, information about food safety. What are consumers to do? "Food Safety" examines the many factors that influence this timely debate, such as scientific research, politics, and economics, giving equal weight to each argument in a manner both objective and engaging. |
 |
Food Safety Fundamentals: Essentials of Food Safety and Sanitation by David McSwane (Author), Nancy R. Rue (Author), Richard Linton (Author), Anna Graf Willliams (Author) This new, full color guide contains the “must know” information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. Also available in Spanish! Food Safety and Sanitation Management; Hazards to Food Safety; Factors That Affect Foodborne Illnesses; Following the Food Product Flow; The Hazard Analysis Critical Control Point (HACCP) System; Facilities, Equipment, and Utensils; Cleaning and Sanitizing Operations; Environmental Sanitation and Maintenance; Accident Prevention and Crisis Management; Education and Training; and Food Safety Regulations. For food service industry managers. Serves as an effective learning tool for any food handling facility... |
 |
The Future of Food Starring: Exequiel Ezcurra, Sara Maamouri, Percy Schmeiser, Andrew Kimbrell, Dr. Charles M. Benbrook Directed By: Deborah Koons Garcia THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled patented genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade. From the prairies of Saskatchewan Canada to the fields of Oaxaca Mexico this film gives a voice to farmers whose lives and livelihoods have been negatively impacted by this new technology. The health implications government policies and push towards globalization are all part of the reason why many people are alarmed about the introduction of genetically altered crops into our food supply. Shot on location in the U.S. Canada and Mexico The Future of Food examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to... |
 |
The HACCP Food Safety Manual by Joan K. Loken (Author) This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams. |
 |
Progressive International 4-Piece set Food Safety Paring Knives by Progressive Progressive International is your source for the widest range of functional, inventive, and fun kitchen tools and great ideas put into practice. Our in-house designers spend hours in the kitchen coming up with ways to improve on a variety of traditional tasks and tools. Established in 1973, our commitment to quality and service allows us to offer a broad selection of quality kitchenware and other household products. This set of 4 safety paring knives are color coded to reduce cross contamination. Red is for meats, blue for seafood, yellow for poultry, and green for vegetables. Protective snap-on covers for safe storage. |
 |
Food Safety Culture: Creating a Behavior-Based Food Safety Management System (Food Microbiology and Food Safety) by Frank Yiannas (Author) Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of... |
![Food Safety [VHS]](http://ecx.images-amazon.com/images/I/4158QM1N13L._SL160_.jpg) |
Food Safety [VHS] When precautions are not taken with food, people can get very sick. Food safety begins at the supermarket. Learn to put refrigerated foods in your cart last and to check expiration dates on meats and dairy products before you purchase them. Foods that you should never buy because the risk of contamination is high are discussed. Learn how to safely store food in your kitchen, and become aware of how long you can keep various foods before you use them. Tips for preparing foods are provided and you’ll know how to safely handle leftovers. This is valuable information that will allow you to avoid foodborne illnesses. |
|
Food Safety - Newsletter England by Bloomsbury Professional |
| © 2009 BrightSurf.com |