In this edition...
Training Opportunities
Feeding Raw Meat to Pets Exposes Humans to Potential Health Risk
Spices and Salmonella
FDA Publishes Guidance Documents
Update on HACCP and Sanitation Rules for Egg Products
FDA Releases New Food Code
Chemical Hazards: Are Pesticide Residues a Hazard Requiring Preventive Controls?
Materials Available from FDA in Online Catalog
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- April 10-11, Stillwater, OK
- May 21-22, Philadelphia, PA
- June 20-21, Rancho Cucamonga, CA
- March 21-22, Cincinnati, OH
- July 12-13, Akron, OH
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- March 20-22, Jonesboro, AR
- May 23-25, Philadelphia, PA
- July 25-27, Dayton, OH
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Feeding Raw Meat to Pets Exposes Humans to Potential Health Risk
An FDA
study
found that raw pet food was more likely to be contaminated with
Salmonella
or
Listeria
compared to non-raw pet foods.
Of the 196 raw pet food samples analyzed, 15 were positive for Salmonella and 32 were positive for L. monocytogenes.
This study identified a potential health risk for the pets eating the raw food and for the owners handling the product. Owners who feed their pet a raw diet, such as raw meat, may have a higher risk of getting infected with parasites, viruses, and bacteria including Salmonella, E. coli, Campylobacter and L.monocytogenes.
Recently, the Minnesota Dept. of Health (MDH) reported two children from the same household were sickened by Salmonella
Reading.
Tests performed by the health department and the Minnesota Dept. of Agriculture (MDA) revealed that the same strain of S
. Reading
found in the children was also found in four samples of Raws for Paws Ground Turkey Food for Pets that was used to feed the family dog. One child became seriously ill with septicemia (blood infection) and osteomyelitis, a painful and serious bone infection.
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Spices and Salmonella
The U. S. Food and Drug Administration has shared data regarding the presence of Salmonella in spices. An updated risk profile shows the prevalence of Salmonella in 9 out of 11 types of retail spices in the U.S. was significantly lower than that for shipments of spice at import. This is consistent with the understanding that responsible manufacturers apply a pathogen reduction treatment to many spices after they are imported and prior to retail sale. Of the items tested, except for dehydrated garlic and basil, Salmonella prevalence was significantly lower in retail samples than estimated prevalence for shipments of imported spice offered for entry to the U.S.
This information provides important information for those who must address spices in their Food Safety Plans. The data is not declaring if FDA considers Salmonella a likely hazard for all spices. It does indicate domestic spices pose less of such a risk.
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FDA Publishes Guidance Documents
The FDA is seeking to ensure importers and producers provide safe food, regardless of its origin. Multiple guidance documents were released in January. If you or your company need assistance or training in these matters, please
contact us
. Below are links to the new materials.
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Update on HACCP and Sanitation Rules for Egg Products
The USDA Food Safety and Inspection Service (FSIS) has published a Proposed Rule to require official plants that process egg products to develop and implement Hazard Analysis and Critical Control Point (HACCP) Systems and Sanitation Standard Operating Procedures. It includes requiring such facilities to meet sanitation requirements that are the same as those in current meat and poultry regulations.
FSIS is also proposing that these official plants will be required to process egg products to be edible without additional preparation to achieve food safety.
In addition, FSIS is proposing changes to prior label approval requirements for egg products including requiring special handling instructions.
HCG has a long history of HACCP Training and sanitation program assistance in the meat and poultry industry as well as others. We understand these requirements. Please
contact us
if you would like a HACCP course or assistance in meeting these proposed rules.
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FDA Releases New Food Code
The updated edition of the FDA Food Code has been released. This document, provided by the FDA for national use, serves as a strong recommendation that frequently becomes adopted as regulation at the state level. Individual food establishments should review the updated Food Code to ensure they are following current expectations for food safety controls and hygiene practices. Details within it can be used as evidence (verification or validation) that a Food Safety or HACCP Plan was developed based on current thinking. The Code can be found
here.
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Chemical Hazards: Are Pesticide Residues a Hazard Requiring Preventive Controls?
Pesticide residue is often part of the hazard analysis for incoming materials. Based on the Preventive Controls Rule, if this hazard is likely, the Food Safety Plan must consider who controls the hazard: the supplier or the receiver. The good news is there is data to support this hazard as not likely.
The U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service (AMS) recently published the 2016 Pesticide Data Program (PDP) Annual Summary. The Summary shows more than 99.5 percent of samples tested had pesticide residues well below benchmark levels established by the Environmental Protection Agency (EPA). In addition to that good news, 22 percent had no detectable residue. The report includes data from over 10,000 samples. This creates confidence in appropriate use of pesticides and a potential conclusion that Preventive Control for this concern is not likely necessary.
While every company must make this decision on their own, HCG recommends use of this new data. The 2016 data and summary, along with a guide for consumers can be found on the
Pesticide Data Program page
on the AMS website.
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Materials Available from FDA in Online Catalog
The Center for Food Safety and Applied Nutrition's (CFSAN)
Education Resource Library
has been transformed into an online catalog of publications and videos covering topics such as food safety, nutrition, cosmetic safety, dietary supplements, and industry information, including food defense. The catalog has filters for quickly accessing items or the user can view an alphabetical list. This resource could be useful in helping different types of users access helpful information. For example, an expectant mother could use the catalog to find information about food safety and pregnancy. Or, a physician could use this catalog to access information in order to help a patient who desires to learn more about nutrition. Materials are available for download or, where available, items can be ordered.
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Cathy M. Crawford, President
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