The Genetic Modification Advisory Committee was established in Singapore in April 1999 to oversee and advise on the research and development, production, use and handling of Genetically Modified Organisms (GMOs) in Singapore.
The objective of this committee was to ensure public safety while allowing for the commercial use of GMOs and GMO-derived products by companies and research institutions, in compliance with international standards.
GMAC will be developing and approving biosafety guidelines regarding GMOs, as well as facilitating the harmonisation of guidelines with international authorities.
OBJECTIVES OF GUIDELINES
These guidelines are established to ensure the safe containment, handling and transport of genetically modified organisms used in research and to provide a common framework for assessment and notification of research on GMOs.
ROLES AND RESPONSIBILITIES INSTITUTIONS
Any institution, company or organisation that carries out genetic manipulation, imports organisms arising from such work, produces such organisms, or plans to sell or release such organisms into the environment, should abide by all existing legislation and relevant guidelines, especially current GMAC Guidelines.
SCOPE OF GUIDELINES
The scope of the Singapore Biosafety Guidelines for Research on GMOs covers experiments that involve the construction of all biological entities (cells, organisms, prions, viroids or viruses) which have been made by genetic manipulation and are of a novel genotype and which are unlikely to occur naturally or which could cause public health or environmental hazards.
CATEGORY A – EXPERIMENTS REQUIRING IBC APPROVAL AND GMAC NOTIFICATION (REGULATED EXPERIMENTS WITH SIGNIFICANT RISKS)
This category includes experiments which may pose high risks to laboratory workers, the community or the environment. This category also includes experiments for which the type or level of hazard is unclear. The level of containment required will vary depending on the kind of experiments and their
assessed hazard.
This category of work requires IBC assessment and approval, followed by GMAC notification before work begins. Principal investigators should not commence work on proposals assessed as Category A until advised by theIBC, following IBC’s receipt of GMAC acknowledgement of notification.
CATEGORY B – EXPERIMENTS REQUIRING IBC APPROVAL
(NOTIFIABLE EXPERIMENTS WITH LOW RISKS)
This category includes experiments which may pose low-level risks tolaboratory workers, the community or the environment.
IBC assessment is required before work begins on this category of experiments.
Principal investigators should not commence work on proposalsassessed as Category B until specifically advised by the IBC.
CATEGORY C – EXPERIMENTS EXEMPT FROM THE GUIDELINES
(EXPERIMENTS WITH EXTREMELY LOW RISKS)
This category includes experiments which do not pose significant risks to laboratory workers, the community or the environment.
Principal Investigators who are unsure of the categorization of their experimentsare required to seek advice from their respective IBCs.
Monday, July 30, 2007
Thursday, July 19, 2007
ELISA - Enzyme-linked Immunosorbent Assays
ELISA combines the specificity of antibodies with the sensitivity of simple enzyme assaysm by using antibodies or antigens coupled to an easily-assayed enzyme that possesses a high turnover number. ELISA can provide a useful measurement of antigen or antibody concentration.
Then the reaction is detected by colour change or flourometric reaction that can be measured quantitatively.
There are two types of ELISA developed for detection of mycotoxins.
Direct competitive ELISA and Indirect competitive ELISA.
Direct competitive ELISA involve incubation of a toxin-enzyme conjugated and the unknown sample in the presence of the antibody, typically coated in wells of a microtiter plate or other solid support. Toxin in the sample and the toxin-enzyme conjugate compete for antibody binding sites during incubation and then the solution is washed away. An appropriate substate solution is added to react with any enzyme that is bound by the antibody. The color produced by this reaction can be measure visually by comparison with standards or with a spectrophotometer to acheive quantitation.
Indirect competitive ELISA which uses a mycotoxin-protein conjugate coated on the microplate is incubated with the particular antibody and the test sample. The toxin in the sample competes with the toxin-protein conjugate on the support for antibody binding sites present in the solution. The amount of antibody bound to the plate is determined by reaction with an enzyme complex and subsequently with a substrate.
Then the reaction is detected by colour change or flourometric reaction that can be measured quantitatively.
There are two types of ELISA developed for detection of mycotoxins.
Direct competitive ELISA and Indirect competitive ELISA.
Direct competitive ELISA involve incubation of a toxin-enzyme conjugated and the unknown sample in the presence of the antibody, typically coated in wells of a microtiter plate or other solid support. Toxin in the sample and the toxin-enzyme conjugate compete for antibody binding sites during incubation and then the solution is washed away. An appropriate substate solution is added to react with any enzyme that is bound by the antibody. The color produced by this reaction can be measure visually by comparison with standards or with a spectrophotometer to acheive quantitation.
Indirect competitive ELISA which uses a mycotoxin-protein conjugate coated on the microplate is incubated with the particular antibody and the test sample. The toxin in the sample competes with the toxin-protein conjugate on the support for antibody binding sites present in the solution. The amount of antibody bound to the plate is determined by reaction with an enzyme complex and subsequently with a substrate.
Tuesday, July 17, 2007
Detection of toxins
Most methods designed to provide accurate quantitation rely on a chromatographic separation followed by detection of the mycotoxins. Thin layer chromatography (TLC), High performance liquid chromatography (HPLC) and Gas Chromatography (GC) are the most commonly used methods for accurate quantitation.
Thin Layer Chromatography (TLC)
Microliter quantities of clean-up extract and standards are applied in a horizontal line near one edge of plate. This edge of the plate is placed in a tank containing an appropriate solvent system, which migrates through the sorbent layer, separating the components of the sample.
Mycotoxins are usually visualized as fluorescent spots under UV light, or plates can be sprayed with or exposed to various reagents to effect a chemical change in the mycotoxin that makes it visible. Quantitation is achieved by comparision of the intensity of the fluorescence or color of the sample spot with those of a series of standards.
High Performance Liquid Chromatography (HPLC)
HPLC is similar to TLC except that it differs in the the high efficiency sorbent is packed into a column and the solvent is pushed through with a high pressure pump.
After mycotoxins elute from the column, they immediately pass into a detector which usually measures fluorescence or absorbance of the mycotoxin. This can be compared with similar measurement of known concentration of standards to produce accurate quantitation.
Gas Chromatography
Gas chromatography are best choice for detection of trichothecenes.
When a gas chromatography is coupled with a mass spectrometer (GC-MS), the most reliable identification of GC peaks can be achieved. This method can be used to separate and identify complex mixture of trichothecenes with high sensitivity and selectivity.
Thin Layer Chromatography (TLC)
Microliter quantities of clean-up extract and standards are applied in a horizontal line near one edge of plate. This edge of the plate is placed in a tank containing an appropriate solvent system, which migrates through the sorbent layer, separating the components of the sample.
Mycotoxins are usually visualized as fluorescent spots under UV light, or plates can be sprayed with or exposed to various reagents to effect a chemical change in the mycotoxin that makes it visible. Quantitation is achieved by comparision of the intensity of the fluorescence or color of the sample spot with those of a series of standards.
High Performance Liquid Chromatography (HPLC)
HPLC is similar to TLC except that it differs in the the high efficiency sorbent is packed into a column and the solvent is pushed through with a high pressure pump.
After mycotoxins elute from the column, they immediately pass into a detector which usually measures fluorescence or absorbance of the mycotoxin. This can be compared with similar measurement of known concentration of standards to produce accurate quantitation.
Gas Chromatography
Gas chromatography are best choice for detection of trichothecenes.
When a gas chromatography is coupled with a mass spectrometer (GC-MS), the most reliable identification of GC peaks can be achieved. This method can be used to separate and identify complex mixture of trichothecenes with high sensitivity and selectivity.
Monday, July 16, 2007
Rapid determination of Metallic contaminants
Most metals exhibits their toxic effects in the trace range. Metallic contaminants even in low concentrations can be determined quickly using methods of atmoic spectrometry.
-Atomic Absorption Spectroscopy
It is for detection of cationic (metals) hazards. It involves use of lamp (hollow cathode lamp) that emits electromagnetic radiation of a specific wavelength. Cationic hazards will absorb radiation resulting in their detection.
( A voltage is applied to the electrode sufficient to ionize the neon and the resulting cations are accelerated towards the cathode where it dislodge some of the metal atoms comprising the cathode surface producing an atom "cloud". This process is called sputtering.
-Inductively COupled Plasma Emission Spectroscopy (ICP-AES)
In plasma emission spectroscopy, a sample solution is introduced into the core of an inductively coupled argon plasma(ICP) at a temperature of 8000*C. At this temperature, all elements become thermally excited and emit light at their characteristic wavelengths. This light is collected by the spectrometer and passes through a diffraction grating that serves to resolve the light into a spectrum of its constituent wavelength.
Within the spectrometer, this diffracted light is then collected by wavelength and amplified to yield an intensity measurement that can be converted to an elemental concentration by comparison with calibration standards. This measurement process is a form of atomic emission spectroscopy.
-Atomic Absorption Spectroscopy
It is for detection of cationic (metals) hazards. It involves use of lamp (hollow cathode lamp) that emits electromagnetic radiation of a specific wavelength. Cationic hazards will absorb radiation resulting in their detection.
( A voltage is applied to the electrode sufficient to ionize the neon and the resulting cations are accelerated towards the cathode where it dislodge some of the metal atoms comprising the cathode surface producing an atom "cloud". This process is called sputtering.
-Inductively COupled Plasma Emission Spectroscopy (ICP-AES)
In plasma emission spectroscopy, a sample solution is introduced into the core of an inductively coupled argon plasma(ICP) at a temperature of 8000*C. At this temperature, all elements become thermally excited and emit light at their characteristic wavelengths. This light is collected by the spectrometer and passes through a diffraction grating that serves to resolve the light into a spectrum of its constituent wavelength.
Within the spectrometer, this diffracted light is then collected by wavelength and amplified to yield an intensity measurement that can be converted to an elemental concentration by comparison with calibration standards. This measurement process is a form of atomic emission spectroscopy.
Electrophoresis
Electrophoresis through agarose is a standard method used to separate, identify and purify DNA fragments. The method is simple and rapid to do and capable of resolving fragments of DNA that cannot be separated adequately by other procedures.
Gel electrophoresis is a technique used for the separation of nucleic acids and proteins. Separation of macromolecules depends upon two variables: charge and mass. When a biological sample such as DNA is mixed in a buffer solution and applied to a gel, these two variables act together. The electric current from one electrode repels the molecules while the other electrode simultaneously attracts the molecules. The friction force of the gel material acts as a molecular sieve, separating the molecules by size.
During electrophoresis, macromolecules are forced to move through the pores and their rate of migration through the electric field depedns on the following:
-strength of the field
-size and shape of the molecules
-relative hydrophobicity of the samples
- ionic strength and temperature of the buffer in which the molecules are moving.
Gel electrophoresis is a technique used for the separation of nucleic acids and proteins. Separation of macromolecules depends upon two variables: charge and mass. When a biological sample such as DNA is mixed in a buffer solution and applied to a gel, these two variables act together. The electric current from one electrode repels the molecules while the other electrode simultaneously attracts the molecules. The friction force of the gel material acts as a molecular sieve, separating the molecules by size.
During electrophoresis, macromolecules are forced to move through the pores and their rate of migration through the electric field depedns on the following:
-strength of the field
-size and shape of the molecules
-relative hydrophobicity of the samples
- ionic strength and temperature of the buffer in which the molecules are moving.
Sunday, July 15, 2007
Method to detect GM food - PCR
The most common type of method to detect GM food is PCR - Polymerase Chain Reaction
The Polymerase Chain Reaction is an in vitro technique used to enzymatically amplify a specific DNA region that lies between two regions of known DNA sequence.
Even a single gene copy can be amplified to a million copies within a few hours using PCR.
There are 3 steps in PCR:
-First, the target genetic material must be denatured, the strands of its helix must be unwound and separately by heating to 90 - 96*C.
-The hybridization or annealing where the primers bind to their complementary bases on the now single stranded DNA
-Then the extension of the DNA chain by nucleotide addition from the primers using DNA polymerase as catalyst in the presence of Mg2+.
The Polymerase Chain Reaction is an in vitro technique used to enzymatically amplify a specific DNA region that lies between two regions of known DNA sequence.
Even a single gene copy can be amplified to a million copies within a few hours using PCR.
There are 3 steps in PCR:
-First, the target genetic material must be denatured, the strands of its helix must be unwound and separately by heating to 90 - 96*C.
-The hybridization or annealing where the primers bind to their complementary bases on the now single stranded DNA
-Then the extension of the DNA chain by nucleotide addition from the primers using DNA polymerase as catalyst in the presence of Mg2+.
Monday, July 2, 2007
Customer's rights to GM foods
Genetically modified food (GMF) has caused significant controversy, particularly on issues relating to human safety, consumer information requirements, ethics and the environment.
There are four internationally recognised consumer rights; the right to safety; the right to
know; the right to be heard, and; the right to choose.
Relevance Of The Four Consumer Rights To Marketing And Gmf
There are four globally recognized consumer rights; the right to safety; the right to know; the right to be heard, and; the right to choose.
Right to Safety
Provide consumers with the right to protect themselves against the marketing of products that may be harmful or hazardous to human life and to the environment
Right to Know
Emphasizes the consumers’ access to full information about all products offered for sale in market need in making informed decisions.
Right to be Hear
Implies that consumer dissatisfaction with and concern about the consumption and use of products and services to be heard and addressed by the marketer.
Right to Choose
Implies that consumers to be provided with the opportunity to select their desired food items from amongst a number of alternatives so that the customers will buy and consume the right GMF of their choice.
There are four internationally recognised consumer rights; the right to safety; the right to
know; the right to be heard, and; the right to choose.
Relevance Of The Four Consumer Rights To Marketing And Gmf
There are four globally recognized consumer rights; the right to safety; the right to know; the right to be heard, and; the right to choose.
Right to Safety
Provide consumers with the right to protect themselves against the marketing of products that may be harmful or hazardous to human life and to the environment
Right to Know
Emphasizes the consumers’ access to full information about all products offered for sale in market need in making informed decisions.
Right to be Hear
Implies that consumer dissatisfaction with and concern about the consumption and use of products and services to be heard and addressed by the marketer.
Right to Choose
Implies that consumers to be provided with the opportunity to select their desired food items from amongst a number of alternatives so that the customers will buy and consume the right GMF of their choice.
Saturday, June 30, 2007
Toxins and allergies research
Links:
http://www.health.vic.gov.au/foodsafety/downloads/histamines_biogenicamines1995.pdf
Histamines in fish
In three studies on histamines in fish conducted on behalf of the Department of Human Services (DHS), as many as 51 percent of seafood products tested exceeded the permitted level for histamines. Histamines in fish can cause allergic reactions in people ranging from mild skin discomfort to nausea, vomiting and diarrhoea.
The level of histamine in fish, canned, frozen or fresh is affected by the presence of certain proteins which are converted to allergenic products by bacteria present. Correct temperature control can limit the production of histamines.
The number of products over the limit, in canned fish products in particular, prompted the DHS to conduct further research during 2000 into the affect of storage time and temperature on histamine production to determine whether existing food handling practices were adequate. The 2000 study concluded that if appropriate temperature control practices were followed, production of histamine was limited.
The standard states that“the level of histamine in acomposite sample of fish or fish products, other than crustaceans or molluscs, whenexamined according to the method in Section 977.13 of A.O.A.C, l5th Edition (1990), must not exceed 100mg/kg. Levels above 100mg/kg indicate that fish have been mishandled during storage or processing.
Links:
http://www.medscape.com/medline/abstract/15620882
http://www.potatocongress.org/sub.cfm?source=108
Glycoalkaloids in potato
Glycoalkaloids are natural toxins, occuring in all parts of plants of the Solanum species. Glycoalkaloids are toxic to humans; the lethal dose is considered to be 3-6 mg per kg body mass. Commercial and especially new potato varieties are routinely screened at the Netherlands Institute for Carbohydrate Research TNO for their solanidine glycoalkaloid content, with a HPLC method
Comparison of rapid liquid chromatography-electrospray ionization-tandem mass spectrometry methods for determination of glycoalkaloids in transgenic field-grown potatoes.
Two rapid methods for highly selective detection and quantification of the two major glycoalkaloids in potatoes, alpha-chaconine and alpha-solanine, were compared for robustness in high-throughput operations for over 1000 analytical runs using potato tuber samples from field trials. Glycoalkaloids were analyzed using liquid chromatography coupled to tandem mass spectrometry in multiple reaction monitoring mode.
An electrospray interface was used in the detection of glycoalkaloids in positive ion mode. Classical reversed phase (RP) and hydrophilic interaction (HILIC) columns were investigated for chromatographic separation, ruggedness, recovery, precision, and accuracy.
During the validation procedure both methods proved to be precise and accurate enough in relation to the high degree of endogenous biological variability found for field-grown potato tubers. However, the RP method was found to be more precise, more accurate, and, more importantly, more rugged than the HILIC method for maintaining the analytes' peak shape symmetry in high-throughput operation.
http://www.health.vic.gov.au/foodsafety/downloads/histamines_biogenicamines1995.pdf
Histamines in fish
In three studies on histamines in fish conducted on behalf of the Department of Human Services (DHS), as many as 51 percent of seafood products tested exceeded the permitted level for histamines. Histamines in fish can cause allergic reactions in people ranging from mild skin discomfort to nausea, vomiting and diarrhoea.
The level of histamine in fish, canned, frozen or fresh is affected by the presence of certain proteins which are converted to allergenic products by bacteria present. Correct temperature control can limit the production of histamines.
The number of products over the limit, in canned fish products in particular, prompted the DHS to conduct further research during 2000 into the affect of storage time and temperature on histamine production to determine whether existing food handling practices were adequate. The 2000 study concluded that if appropriate temperature control practices were followed, production of histamine was limited.
The standard states that“the level of histamine in acomposite sample of fish or fish products, other than crustaceans or molluscs, whenexamined according to the method in Section 977.13 of A.O.A.C, l5th Edition (1990), must not exceed 100mg/kg. Levels above 100mg/kg indicate that fish have been mishandled during storage or processing.
Links:
http://www.medscape.com/medline/abstract/15620882
http://www.potatocongress.org/sub.cfm?source=108
Glycoalkaloids in potato
Glycoalkaloids are natural toxins, occuring in all parts of plants of the Solanum species. Glycoalkaloids are toxic to humans; the lethal dose is considered to be 3-6 mg per kg body mass. Commercial and especially new potato varieties are routinely screened at the Netherlands Institute for Carbohydrate Research TNO for their solanidine glycoalkaloid content, with a HPLC method
Comparison of rapid liquid chromatography-electrospray ionization-tandem mass spectrometry methods for determination of glycoalkaloids in transgenic field-grown potatoes.
Two rapid methods for highly selective detection and quantification of the two major glycoalkaloids in potatoes, alpha-chaconine and alpha-solanine, were compared for robustness in high-throughput operations for over 1000 analytical runs using potato tuber samples from field trials. Glycoalkaloids were analyzed using liquid chromatography coupled to tandem mass spectrometry in multiple reaction monitoring mode.
An electrospray interface was used in the detection of glycoalkaloids in positive ion mode. Classical reversed phase (RP) and hydrophilic interaction (HILIC) columns were investigated for chromatographic separation, ruggedness, recovery, precision, and accuracy.
During the validation procedure both methods proved to be precise and accurate enough in relation to the high degree of endogenous biological variability found for field-grown potato tubers. However, the RP method was found to be more precise, more accurate, and, more importantly, more rugged than the HILIC method for maintaining the analytes' peak shape symmetry in high-throughput operation.
Thursday, June 28, 2007
What are Genetically Modified (GM) Foods
Links:
http://www.ars.usda.gov/is/AR/archive/jan05/food0105.htm
Genetically modified food are changing the genetic makeup of living organisms such as animals, plants or bacteria by combining the genes from different organisms using a set of technologies known as DNA technology.
Combining genes from different organisms is known as recombinant DNA technology, and the resulting organism is said to be "genetically modified," or "genetically engineered," or "transgenic." GM products include medicines and vaccines, foods and food ingredients, feeds, and fibers
Locating genes for important traits—such as those conferring insect resistance or desired nutrients—is one of the most limiting steps in the process. However, genome sequencing and discovery programs for hundreds of different organisms are generating detailed maps along with data-analyzing technologies to understand and use them.
There were some planted transgenic crops, the principal ones being herbicide- and insecticide-resistant soybeans, corn, cotton, and canola.
Example;
Bananas that produce human vaccines against infectious diseases such as hepatitis B; fish that mature more quickly; fruit and nut trees that yield years earlier, and plants that produce new plastics with unique properties.
http://www.ars.usda.gov/is/AR/archive/jan05/food0105.htm
Genetically modified food are changing the genetic makeup of living organisms such as animals, plants or bacteria by combining the genes from different organisms using a set of technologies known as DNA technology.
Combining genes from different organisms is known as recombinant DNA technology, and the resulting organism is said to be "genetically modified," or "genetically engineered," or "transgenic." GM products include medicines and vaccines, foods and food ingredients, feeds, and fibers
Locating genes for important traits—such as those conferring insect resistance or desired nutrients—is one of the most limiting steps in the process. However, genome sequencing and discovery programs for hundreds of different organisms are generating detailed maps along with data-analyzing technologies to understand and use them.
There were some planted transgenic crops, the principal ones being herbicide- and insecticide-resistant soybeans, corn, cotton, and canola.
Example;
Bananas that produce human vaccines against infectious diseases such as hepatitis B; fish that mature more quickly; fruit and nut trees that yield years earlier, and plants that produce new plastics with unique properties.
Saturday, June 23, 2007
Benefits and Controversies surrounding GM foods
Links:
http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
Benefits
Crops
It enhances the taste and quality, more importantly improved resistance to disease, pests and herbicide. The time needed to grow the GM crops also minimizes as the maturation time reduces. New products can be developed and GM crops could have the increased nutrients with the developed of GM technology. Furthermore, the farmers get higher yields using GM seeds to grow their crops. Consumers can also have more choices such as herbicide-tolerant soybeans and the Flavr Savr tomato which is more resistance to rotting.
Animals
There will be better yields of animal’s meats and its’ secondary products such as eggs and milks. Furthermore, it helps to improve animal health and increase resistance, productivity, hardiness and feed efficiency.
Society
It gain increased food security for the growing populations, because of the extra yields that the GM food provides.
Environment
Environment is protected because herbicide and insecticide does not need to be used. It helps to conserve soil, water, energy and has better natural waste management. Furthermore, it helps to prevent global warming.
Controversies
Safety
It has potential human health impact such as allergens. It has potential environment impact such as unintended transfer of trans-genes through cross-pollination, loss of flora and fauna biodiversity
Product labeling
There will be problem during labeling when the GM crops mixes with non-GM crops as it confounds labeling attempts.
Ethics
There are concerns over the abuse of natural organisms’ intrinsic values and tampering with nature by mixing genes among species. As such, vegetarians and some religious people who do not consume meat may be offended because of the objections to consume animal genes in plants and vice-versa.
Intellectual property
It may not be too good if the developing countries are over dependence on industrialized nations and the domination of world food production by few companies. There is also a problem due to foreign exploitation of natural resources.
Society
New technology may be skewed towards the rich because GM seeds are more expensive than the non-GM seeds. As a result, the rich will become richer while the poor become poorer.
Conclusion
GM foods brings about advantages to farmers, as well as consumers. This is because with the developed of GM foods, there will be higher yielding of crops, resulting in more money earned by the farmers. With the developed of GM techniques, the foods can have more nutrients and better quality. Thus, benefits the consumers.
http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
Benefits
Crops
It enhances the taste and quality, more importantly improved resistance to disease, pests and herbicide. The time needed to grow the GM crops also minimizes as the maturation time reduces. New products can be developed and GM crops could have the increased nutrients with the developed of GM technology. Furthermore, the farmers get higher yields using GM seeds to grow their crops. Consumers can also have more choices such as herbicide-tolerant soybeans and the Flavr Savr tomato which is more resistance to rotting.
Animals
There will be better yields of animal’s meats and its’ secondary products such as eggs and milks. Furthermore, it helps to improve animal health and increase resistance, productivity, hardiness and feed efficiency.
Society
It gain increased food security for the growing populations, because of the extra yields that the GM food provides.
Environment
Environment is protected because herbicide and insecticide does not need to be used. It helps to conserve soil, water, energy and has better natural waste management. Furthermore, it helps to prevent global warming.
Controversies
Safety
It has potential human health impact such as allergens. It has potential environment impact such as unintended transfer of trans-genes through cross-pollination, loss of flora and fauna biodiversity
Product labeling
There will be problem during labeling when the GM crops mixes with non-GM crops as it confounds labeling attempts.
Ethics
There are concerns over the abuse of natural organisms’ intrinsic values and tampering with nature by mixing genes among species. As such, vegetarians and some religious people who do not consume meat may be offended because of the objections to consume animal genes in plants and vice-versa.
Intellectual property
It may not be too good if the developing countries are over dependence on industrialized nations and the domination of world food production by few companies. There is also a problem due to foreign exploitation of natural resources.
Society
New technology may be skewed towards the rich because GM seeds are more expensive than the non-GM seeds. As a result, the rich will become richer while the poor become poorer.
Conclusion
GM foods brings about advantages to farmers, as well as consumers. This is because with the developed of GM foods, there will be higher yielding of crops, resulting in more money earned by the farmers. With the developed of GM techniques, the foods can have more nutrients and better quality. Thus, benefits the consumers.
Tuesday, June 19, 2007
Methods to Detect pathogen and toxin in Food
Methods Detect Pathogens and Toxins in Food
Antibodies are protein molecules that bind to antigens—such as bacteria—and remove them from the body. Researchers can use antibodies to isolate pathogens or chemicals in food products as well.
There is a procedure that combines immunomagnetic capture with TRF to simultaneously detect Escherichia coli and Salmonella in ground beef, ground turkey, alfalfa sprouts, and seeds. The procedure uses magnetic beads that are coated with pathogen-specific antibodies. The antibodies bind to the bacteria, and the magnetism pulls them out of complex mixtures of food. Once extracted, the bacteria can be more easily detected.
A luminescence-based method coupled with an ELISA (enzyme-linked immunosorbent assay) is to detect and confirm E. coli O157:H7. An ELISA is a sensitive laboratory test that uses antibodies and enzymes to detect and measure specific antigens in samples. The test can be completed in 8 hours and can detect 1-10 bacteria per gram of ground meat. USDA's Food Safety Inspection Service (FSIS) would ultimately like to be able to detect 1 bacterium in 25 grams of meat.
There is a biosensor immunoassay using surface plasmon resonance (SPR) to detect Staphylococcus aureus enterotoxin A (SEA) and B (SEB)-toxins that cause gastroenteritis—in foods such as ham, milk, and eggs. Conventional heating and processing kills the bacterium but not its toxins. Bacteria produce toxins under stressful conditions, such as when they are too crowded or denied food or when they're fighting back against antibiotics.
SPR uses light reflected off thin metal films. Toxin molecules in the sample bind to the sensor surface, and the refractive index at the surface changes. The time it takes for a response from the interaction provides a measure of how much toxin, if any, is actually present in the food sample.
Latex particle agglutination assay is developed for detection of SEA and SEB that causes the toxins to clump together. The method takes advantage of an antibody's ability to bind to a unique antigen in pathogen cells. The assay is simpler to use than other methods and can detect as little as 10 parts per billion of toxin per gram of sample.
Antibodies are protein molecules that bind to antigens—such as bacteria—and remove them from the body. Researchers can use antibodies to isolate pathogens or chemicals in food products as well.
There is a procedure that combines immunomagnetic capture with TRF to simultaneously detect Escherichia coli and Salmonella in ground beef, ground turkey, alfalfa sprouts, and seeds. The procedure uses magnetic beads that are coated with pathogen-specific antibodies. The antibodies bind to the bacteria, and the magnetism pulls them out of complex mixtures of food. Once extracted, the bacteria can be more easily detected.
A luminescence-based method coupled with an ELISA (enzyme-linked immunosorbent assay) is to detect and confirm E. coli O157:H7. An ELISA is a sensitive laboratory test that uses antibodies and enzymes to detect and measure specific antigens in samples. The test can be completed in 8 hours and can detect 1-10 bacteria per gram of ground meat. USDA's Food Safety Inspection Service (FSIS) would ultimately like to be able to detect 1 bacterium in 25 grams of meat.
There is a biosensor immunoassay using surface plasmon resonance (SPR) to detect Staphylococcus aureus enterotoxin A (SEA) and B (SEB)-toxins that cause gastroenteritis—in foods such as ham, milk, and eggs. Conventional heating and processing kills the bacterium but not its toxins. Bacteria produce toxins under stressful conditions, such as when they are too crowded or denied food or when they're fighting back against antibiotics.
SPR uses light reflected off thin metal films. Toxin molecules in the sample bind to the sensor surface, and the refractive index at the surface changes. The time it takes for a response from the interaction provides a measure of how much toxin, if any, is actually present in the food sample.
Latex particle agglutination assay is developed for detection of SEA and SEB that causes the toxins to clump together. The method takes advantage of an antibody's ability to bind to a unique antigen in pathogen cells. The assay is simpler to use than other methods and can detect as little as 10 parts per billion of toxin per gram of sample.
Tuesday, June 5, 2007
Roles of Local & Foreign authorities
Government Agencies and their Roles
Local- Agri-Food and Veterinary Authority (AVA): AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety.
Food and Drug Administration (FDA): domestic and imported foods, eggs
U.S. Department of Agriculture Food Safety and Inspection Service (USDA FSIS): meat and poultry, pasteurized egg products (unshelled eggs).
1) Basically, AVA responsibility is to allow or disallow (give permission) for overseas countries companies products whether they are permitted to transport food to Singapore.
2) Check the level of additives/preservatives used in the foods, if it is over the permitted limits.
3) Responsible that the food imported and locally made by the food industry are safe to consume
by the public (Singaporean)
4) Lastly.... Local authority set the requirements and guide lines that are needed on the product (food labeling)
Local- Agri-Food and Veterinary Authority (AVA): AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety.
Food and Drug Administration (FDA): domestic and imported foods, eggs
U.S. Department of Agriculture Food Safety and Inspection Service (USDA FSIS): meat and poultry, pasteurized egg products (unshelled eggs).
1) Basically, AVA responsibility is to allow or disallow (give permission) for overseas countries companies products whether they are permitted to transport food to Singapore.
2) Check the level of additives/preservatives used in the foods, if it is over the permitted limits.
3) Responsible that the food imported and locally made by the food industry are safe to consume
by the public (Singaporean)
4) Lastly.... Local authority set the requirements and guide lines that are needed on the product (food labeling)
Friday, April 27, 2007
Temperature for storage of PEPPERONI PIZZA
COOKING PROCEDURE:Connie’s Pepperoni Pizza Pan
It must be thaw in refrigeration at least 12 hours before cooking and once cooked, it allow pizza to stand one to two minutes before cutting.
Convection Oven Settings:Pre-heat oven to180˚C. Bake for approximately 10-12 minutes or until cheese and crust is golden brown.
It should be notify that All ovens vary in temperature, so cooking times may vary. Hot and cold spots may be present. Check pizza half way through cooking cycle, if browning is not even across pizza, rotate pizza ½ turn and finish baking.
Storage and Handling:
THe box should handle with care like handling eggs... making sure the box is not damage.
If outside damage is present, open the box to check the pizzas for any damage.
The receiver should check the expiration date on the box; a six-month shelf life is printed on the outside of the box. Place a received date on the box for rotation purposes.
When stacking pizzas in the freezer, they should not be stacked more than two cases high, to prevent crushing.
Check freezer to assure that temperature of (-18 to -24˚C) is being maintained.
Never store pizza on its side, as cheese and other toppings may be displaced.
FIFO: First In, First Out
Rotation of product is essential. Older product must be used first. This will insure the product is still fresh and will not over the expire date.
When thawing pizza for cooking, date the product with a four-day shelf life. (Today’s date + four = expiration date).
Pizza should be golden brown on top and bottom!
Pizza must reach an internal temperature of:
Meat 165°F (74˚C)
Other 140°F (60˚C)
Holding temperature should be (60˚C)
Fully cooked pizza has thirty-minute holding time.
http://www.nationpizza.com/pages/panpep.html
It must be thaw in refrigeration at least 12 hours before cooking and once cooked, it allow pizza to stand one to two minutes before cutting.
Convection Oven Settings:Pre-heat oven to180˚C. Bake for approximately 10-12 minutes or until cheese and crust is golden brown.
It should be notify that All ovens vary in temperature, so cooking times may vary. Hot and cold spots may be present. Check pizza half way through cooking cycle, if browning is not even across pizza, rotate pizza ½ turn and finish baking.
Storage and Handling:
THe box should handle with care like handling eggs... making sure the box is not damage.
If outside damage is present, open the box to check the pizzas for any damage.
The receiver should check the expiration date on the box; a six-month shelf life is printed on the outside of the box. Place a received date on the box for rotation purposes.
When stacking pizzas in the freezer, they should not be stacked more than two cases high, to prevent crushing.
Check freezer to assure that temperature of (-18 to -24˚C) is being maintained.
Never store pizza on its side, as cheese and other toppings may be displaced.
FIFO: First In, First Out
Rotation of product is essential. Older product must be used first. This will insure the product is still fresh and will not over the expire date.
When thawing pizza for cooking, date the product with a four-day shelf life. (Today’s date + four = expiration date).
Pizza should be golden brown on top and bottom!
Pizza must reach an internal temperature of:
Meat 165°F (74˚C)
Other 140°F (60˚C)
Holding temperature should be (60˚C)
Fully cooked pizza has thirty-minute holding time.
http://www.nationpizza.com/pages/panpep.html
What are the survival microbes for high heat treatment?
Among the microorganisms, bacteria is the one that need to be taken care of as mold and yeasts are readily killed during high heat treatment.
Clostridium botulinum. (sometimes called "botch") is a spore-forming bacterium which grows only in the absence of oxygen. Because to this characteristic, and to its preferences for a protein diet, it is called a "putrefactive anaerobe". It grows best at temperatures between 86 and 98 *F, although growth can occur at any temperature between 50 F and 100 *F.
The spores are found everywhere in the soil and any food may be contaminated with them. The bacteria themselves are not poisonous and we eat them every day in our food. It is only the toxin which they liberate when they grow in a food, which is poisonous. The spores are very heat resistant and can survive from 5 to 10 hours in boiling water. Since Clostridium botulinum grows readily in vegetables (except tomatoes), meats, fish and poultry, all such foods must receive a process designed to kill the spores of this bacterium.
http://www.agen.ufl.edu/~chyn/age2062/modules/Sterilization/sterilization.htm
Clostridium botulinum. (sometimes called "botch") is a spore-forming bacterium which grows only in the absence of oxygen. Because to this characteristic, and to its preferences for a protein diet, it is called a "putrefactive anaerobe". It grows best at temperatures between 86 and 98 *F, although growth can occur at any temperature between 50 F and 100 *F.
The spores are found everywhere in the soil and any food may be contaminated with them. The bacteria themselves are not poisonous and we eat them every day in our food. It is only the toxin which they liberate when they grow in a food, which is poisonous. The spores are very heat resistant and can survive from 5 to 10 hours in boiling water. Since Clostridium botulinum grows readily in vegetables (except tomatoes), meats, fish and poultry, all such foods must receive a process designed to kill the spores of this bacterium.
http://www.agen.ufl.edu/~chyn/age2062/modules/Sterilization/sterilization.htm
Potential Hazards in EGG
Egg
While comparing egg to milk, both are perishable food product. However, this is only so when the egg is broken. This is because the egg in the shell has natural protection through the cuticle, shell, shell membranes and lysozyme.
Samonella is a constant concern to egg and egg products as well. Other bacteria found in eggs are Pseudomonas, Streptococcus, Alcaligenes, Staphylococcus, Bacillus, Flavobacterium, Proteus, Serratia, Arthobacter, and Micrococcus.
Molds and yeast can also be found in egg.
For dry eggs, once it is rehydrated, it have the same problems as that of liquid egg
A small number of these organism could cause the diseases , thus stringent control measures must be employed.
Potential Hazard
Samonella can be found in the intestinal tract of animals including humans. Food that commonly known to possess Samonella include eggs, poultry, meat and meat products.
How To Prevent
These heat-sensitive organisms can be destroyed by temperature of 140*F and above for over 30 minutes. They will not be able to grow at temperatures below 42*F but still able to persist in frozen or refrigerated seafood.
Symptoms
The symptoms of the disease are vomiting, diarrhea, nausea, abdominal pain and may even cause moderate fever.
Those who are ill, young and aged persons are of greater risk.
Among the ill and sick, some will result in death if large amount are ingested.
Critical limits
There Should be absence of Samonella to prevent the illness. [0cfu/ml]
The Egg Safety Act is an organization set up for consumer protection by calling for comprehensive testing and labeling provisions
http://www.cspinet.org/foodsafety/support_s1868.html
While comparing egg to milk, both are perishable food product. However, this is only so when the egg is broken. This is because the egg in the shell has natural protection through the cuticle, shell, shell membranes and lysozyme.
Samonella is a constant concern to egg and egg products as well. Other bacteria found in eggs are Pseudomonas, Streptococcus, Alcaligenes, Staphylococcus, Bacillus, Flavobacterium, Proteus, Serratia, Arthobacter, and Micrococcus.
Molds and yeast can also be found in egg.
For dry eggs, once it is rehydrated, it have the same problems as that of liquid egg
A small number of these organism could cause the diseases , thus stringent control measures must be employed.
Potential Hazard
Samonella can be found in the intestinal tract of animals including humans. Food that commonly known to possess Samonella include eggs, poultry, meat and meat products.
How To Prevent
These heat-sensitive organisms can be destroyed by temperature of 140*F and above for over 30 minutes. They will not be able to grow at temperatures below 42*F but still able to persist in frozen or refrigerated seafood.
Symptoms
The symptoms of the disease are vomiting, diarrhea, nausea, abdominal pain and may even cause moderate fever.
Those who are ill, young and aged persons are of greater risk.
Among the ill and sick, some will result in death if large amount are ingested.
Critical limits
There Should be absence of Samonella to prevent the illness. [0cfu/ml]
The Egg Safety Act is an organization set up for consumer protection by calling for comprehensive testing and labeling provisions
http://www.cspinet.org/foodsafety/support_s1868.html
EGGS - inidividual research - REGULATIONS in Singapore
What is AVA?
AVA refers to Agri-food and Veterinary Authority of Singapore. It Ensuring food safetyfor both primary and processed food. AVA ensures the safety of all food from production to just before retail. AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety
Import, Export and Transshipment of Eggs (fresh)
Eggs refer to fresh table eggs (Hen eggs).
Import requirements
The local legislation that require of egg is that 1) The traders are required to apply for a Central Registration Number from customs in Singapore and a AVA license.
2) The eggs are only to be imported from approved sources. One example would be Malaysia.
3) The eggs must be deprived from a single farm only.
4) Each consignment must also be accompanied by a Veterinary Health Certificate issued by the veterinary authority of the exporting country. The Veterinary Health Certificate must be dated within 7 days of import.
5) The eggs to be subjected to inspection by AVA. Samples may also be analyze in laboratory
Import procedures
The import procedures are 1) The applicant must obtain Health Certificate from veterinary authority of the exporting country. 2) The applicant must apply for an AVA import permit through TradeNet.
3) The applicant must present the Cargo Clearance Permit (CCP), AVA import permit, veterinary health certificate and the imported eggs for AVA inspection.
4) AVA may collect samples for laboratory analysis. .
THe above informations are from the website: http://www.ava.gov.sg/AVA/Templates/AVA-GenericContentTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fFoodSector%2fImportExportTransOfFood%2fEggsFresh%2f&NRNODEGUID=%7b25B7B5C4-36CA-4B6D-8486-56BD5FDFD3B2%7d&NRCACHEHINT=Guest#top
AVA refers to Agri-food and Veterinary Authority of Singapore. It Ensuring food safetyfor both primary and processed food. AVA ensures the safety of all food from production to just before retail. AVA adopts a science-based risk analysis and management approach based on international standards to evaluate and ensure food safety
Import, Export and Transshipment of Eggs (fresh)
Eggs refer to fresh table eggs (Hen eggs).
Import requirements
The local legislation that require of egg is that 1) The traders are required to apply for a Central Registration Number from customs in Singapore and a AVA license.
2) The eggs are only to be imported from approved sources. One example would be Malaysia.
3) The eggs must be deprived from a single farm only.
4) Each consignment must also be accompanied by a Veterinary Health Certificate issued by the veterinary authority of the exporting country. The Veterinary Health Certificate must be dated within 7 days of import.
5) The eggs to be subjected to inspection by AVA. Samples may also be analyze in laboratory
Import procedures
The import procedures are 1) The applicant must obtain Health Certificate from veterinary authority of the exporting country. 2) The applicant must apply for an AVA import permit through TradeNet.
3) The applicant must present the Cargo Clearance Permit (CCP), AVA import permit, veterinary health certificate and the imported eggs for AVA inspection.
4) AVA may collect samples for laboratory analysis. .
THe above informations are from the website: http://www.ava.gov.sg/AVA/Templates/AVA-GenericContentTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fFoodSector%2fImportExportTransOfFood%2fEggsFresh%2f&NRNODEGUID=%7b25B7B5C4-36CA-4B6D-8486-56BD5FDFD3B2%7d&NRCACHEHINT=Guest#top
Tuesday, April 17, 2007
RECALL PLANs
Product Recall Procedures
. Identify who, what, when, where, and how for recalls
. Identify additional relevant points of contact
http://www.cpsc.gov/businfo/8002.html
1. What and Where to Report
The following information should be transmitted / report:
· Description of the product.
· Name and address of the company, and whether it is a manufacturer, distributor, importer or retailer.
· Nature and extent of the possible product defect or unreasonable risk of serious injury or death.
· Nature and extent of injury or possible injury associated with the product.
· Name, address and telephone number of the person informing the Commission.
· A timetable for providing information not immediately available.
2. When To Report
A company must report within 24 hours of obtaining reportable information. It was to report potential substantial product hazards even while their own investigations are continuing. However, if a company is uncertain whether information is reportable, the firm may spend a reasonable time investigating the matter. That investigation should not exceed ten working days unless the firm can demonstrate that a longer time is reasonable in the circumstances.
To determine whether the product creates a substantial hazard, the staff will applies hazard priority standards to classify the severity of the problem.
The hazard priority system allows the staff to rank defective products uniformly. An example would be a Class A hazard rating is reserved for product defects that present a strong likelihood of death or grievous injury or illness to the consumer.If it was said the product creates a substantial product hazard; the hazard priority system also provides a guide for selecting the level and intensity of corrective action.
Class A Hazard
Exists when a risk of death or serious injury or illness is likely to occur
Class A hazards warrant / requires the highest level of attention. They call for a company to take immediate, comprehensive, and imaginative corrective action measures to identify and notify consumers, retailers and distributors having the defective product and to remedy the defect through repair or replacement of the product, refunds, or other measures.
Class B Hazard
Exists when a risk of death or serious injury or illness is not likely to occur, but is possible
Class C Hazard
Exists when a risk of serious injury or illness is not likely to occur, but is possible
No matter if a product defect is classified as a Class A, B or C priority hazard, the common element is that each of these defects creates a substantial product hazard that requires corrective action to reduce that risk of injury.
http://www.cpsc.gov/businfo/8002.html
Putting Together a Corrective Action Plan
A. Preparing For A Product Recall
It is unlikely that any two recall programs will ever be identical.
Therefore, companies should be prepared to address issues that invariably arise. For example:
-What is the defect that causes the product hazard?
-What caused the product defect to occur in the first place?
-Where are the unsafe products? How many are there?
-Did the product fail to comply with government safety regulations? How?
-Was the government or the appropriate regulatory body informed about the defect or lack of compliance?
-Has the company discontinued production and shipments of these products to distributors?
-Has the company notified retailers to stop selling the product and asked them to help identify consumers who own the product?
--Has a press release been prepared announcing the recall? What other forms of public notice are needed?
-Has a toll-free telephone service been set up that will be able to handle the number of calls expected after the recall is announced?
. Identify who, what, when, where, and how for recalls
. Identify additional relevant points of contact
http://www.cpsc.gov/businfo/8002.html
1. What and Where to Report
The following information should be transmitted / report:
· Description of the product.
· Name and address of the company, and whether it is a manufacturer, distributor, importer or retailer.
· Nature and extent of the possible product defect or unreasonable risk of serious injury or death.
· Nature and extent of injury or possible injury associated with the product.
· Name, address and telephone number of the person informing the Commission.
· A timetable for providing information not immediately available.
2. When To Report
A company must report within 24 hours of obtaining reportable information. It was to report potential substantial product hazards even while their own investigations are continuing. However, if a company is uncertain whether information is reportable, the firm may spend a reasonable time investigating the matter. That investigation should not exceed ten working days unless the firm can demonstrate that a longer time is reasonable in the circumstances.
To determine whether the product creates a substantial hazard, the staff will applies hazard priority standards to classify the severity of the problem.
The hazard priority system allows the staff to rank defective products uniformly. An example would be a Class A hazard rating is reserved for product defects that present a strong likelihood of death or grievous injury or illness to the consumer.If it was said the product creates a substantial product hazard; the hazard priority system also provides a guide for selecting the level and intensity of corrective action.
Class A Hazard
Exists when a risk of death or serious injury or illness is likely to occur
Class A hazards warrant / requires the highest level of attention. They call for a company to take immediate, comprehensive, and imaginative corrective action measures to identify and notify consumers, retailers and distributors having the defective product and to remedy the defect through repair or replacement of the product, refunds, or other measures.
Class B Hazard
Exists when a risk of death or serious injury or illness is not likely to occur, but is possible
Class C Hazard
Exists when a risk of serious injury or illness is not likely to occur, but is possible
No matter if a product defect is classified as a Class A, B or C priority hazard, the common element is that each of these defects creates a substantial product hazard that requires corrective action to reduce that risk of injury.
http://www.cpsc.gov/businfo/8002.html
Putting Together a Corrective Action Plan
A. Preparing For A Product Recall
It is unlikely that any two recall programs will ever be identical.
Therefore, companies should be prepared to address issues that invariably arise. For example:
-What is the defect that causes the product hazard?
-What caused the product defect to occur in the first place?
-Where are the unsafe products? How many are there?
-Did the product fail to comply with government safety regulations? How?
-Was the government or the appropriate regulatory body informed about the defect or lack of compliance?
-Has the company discontinued production and shipments of these products to distributors?
-Has the company notified retailers to stop selling the product and asked them to help identify consumers who own the product?
--Has a press release been prepared announcing the recall? What other forms of public notice are needed?
-Has a toll-free telephone service been set up that will be able to handle the number of calls expected after the recall is announced?
B. Elements of a Recall
A company that undertakes a recall should develop a comprehensive plan that reaches throughout the entire distribution chain to consumers who have the product. The company must design each communication to motivate people to respond to the recall and take the action requested by the company.
A plan must include the company's agreement that the Commission may publicize the terms of the plan to the extent necessary to inform the public of the nature of the alleged substantial product hazard and the actions being undertaken to correct that hazard.
The objectives of a recall are:
-To locate all defective products as quickly as possible;
-To remove defective products from the distribution chain and from the possession of consumers; and
-To communicate accurate and understandable information in a timely manner to the public about the product defect, the hazard, and the corrective action. Companies should design all informational material to motivate retailers and media to get the word out and consumers to act on the recall.
In determining what forms of notice to use, the paramount consideration should be the level of hazard that the recalled product presents.
Class A hazards warrant the highest level of company and Commission attention. Other considerations include where and how the product was marketed, its user population, the estimated useful life of the product, and how the product is most likely to be maintained and repaired.
A company conducting a recall must take particular care to coordinate the notice portion of the recall so that all participating parties, including retailers, have sufficient advance notice so that they can carry out the actions agreed upon.
Following are some specific suggestions for communicating recall information:
A. News Releases
The Office of Information and Public Affairs sends the news releases to national wire services, major metropolitan daily newspapers, television and radio networks, and periodicals on the agency's news contact mailing list. News releases from the Commission receive wide media attention and generate a good response rate from consumers.
[Each recall news release should use the word "recall" in the heading]
Recall news releases must include the following:
· The name and location of the recalling firm
· The name of the product
· The number of products involved
· A description of the hazard
· The number of deaths, injuries, and incidents involving the product
· Detailed description of the product, including model numbers, colors, sizes, and labeling
· A line drawing or photograph of the product
· Major retailers and where and when the product was sold and retail cost
· Complete instructions for consumers on how to participate in the recall
B. Video News Releases
A VNR increases the chances that television news media will air information about a recall because it effectively provides news of the recall to television news producers in the form that they need.
C. Posters
Posters are an effective means of providing continuing notice of recalls to consumers at points of purchase or other locations that they visit. Guidelines for posters and counter cards:
· Keep them BRIEF and eye-catching; in general, a poster requires far fewer words than a news release.
· Describe the hazard and tell consumers what to do.
· The firm’s toll-free telephone number should be in large size type at the bottom
· of the poster.
The company should also:
Advise retailers or other firms to place the posters in several conspicuous locations in their stores or offices where customers will see them, e.g., the area where the product was originally displayed for sale, store entrances, waiting rooms in pediatric clinics, service counters at repair shops.
D. Other Forms of Notice
Like news releases and posters, letters, advertisements, bulletins, newsletters, and other communications about a recall need to provide sufficient information and motivation for the reader or listener to identify the product and to take the action you are requesting. They should be written in language targeted to the intended audience.
The words "Important Safety Notice" or "Safety Recall" should appear at the top of each notice and cover letter and should also be on the lower left corner of any mailing envelope.
Conclusion
Consumers no longer view product recalls negatively. Millions of products have been recalled over the years. In today world, consumers believe they enjoy a safer, better product as a result of a recall conducted responsibly by company. It is important a company conducts a timely, reasonable recall of a product because it can have a strong influence on consumers' attitude about the firm. Successful product recalls in the past have rewarded companies with continuing consumer support and demand for the firms' products. Some examples are NESTLE and KIT KAT which occurs some months ago.
Thursday, April 5, 2007
Foodborne pathogens and ways to prevent it
Some coomon foodborne pathogens that can be present in frozen cakes:
Staphylococcus aureus are found in humans, mainly caused by the food handlers during production.
It seldom linked to food poisoning outbreak from consumption of raw products.
High level of Staphylococcus must be present before it causes illness in human.
It survived well in foods stored at -20˚C and is resistant to freezing and thawing.
To prevent it: It can be readily killed by cooking; however, the toxins are heat stable and will survive. Thus, temperature and time of the process must be control properly
CRITCAl LIMITs: 10^5
Samonella can be found in food and some commonly identified one are EGGs, Poultry, Meat and Meat products. (our product consists of Egg)
It can survive for long periods in foods.
To prevent it: High temperature of cooking can killed
CRITICAL LIMITs: Absence ~ cannot be present
ACCeptable range for some of the microbes:
Bacillus Cereus <10^3
Escherichia coli Not detected ~ Absence
Samonella Not detected ~ Absence
Staphylococcus <10^5
Listeria mono. Not detected ~ Absence
TPC <10^5
Yeast and mold <10^3
Staphylococcus aureus are found in humans, mainly caused by the food handlers during production.
It seldom linked to food poisoning outbreak from consumption of raw products.
High level of Staphylococcus must be present before it causes illness in human.
It survived well in foods stored at -20˚C and is resistant to freezing and thawing.
To prevent it: It can be readily killed by cooking; however, the toxins are heat stable and will survive. Thus, temperature and time of the process must be control properly
CRITCAl LIMITs: 10^5
Samonella can be found in food and some commonly identified one are EGGs, Poultry, Meat and Meat products. (our product consists of Egg)
It can survive for long periods in foods.
To prevent it: High temperature of cooking can killed
CRITICAL LIMITs: Absence ~ cannot be present
ACCeptable range for some of the microbes:
Bacillus Cereus <10^3
Escherichia coli Not detected ~ Absence
Samonella Not detected ~ Absence
Staphylococcus <10^5
Listeria mono. Not detected ~ Absence
TPC <10^5
Yeast and mold <10^3
Wednesday, April 4, 2007
FOOD SAFETY
Why is food safety important?
Food safety is a major issue as food borne illness, cause many to be ill and even death each year. Food borne illness can be transmitted to the food through receiving, storing, processing and even after the product is completed.
Illnesses from pathogenic bacteria appear to be increasing each year.
What is food safety?
The definition of good quality can be varied depending upon the type of food and the individual's food preference. Some of the important characteristics of quality include wholesomeness, freshness, nutritional value, texture, color, aroma and flavor.
Eventhough quality of foods are important, food safety is also a main issue and a concern to many consumers. Safe food means that there will be no danger from pathogenic microorganisms, naturally occurring toxins and other potentially harmful chemicals which may be deliberately added to foods.
Where can Unsafe food be found?
There are two types of microorganisms: Fungi and Bacteria.
Food does not cause illness, only bacteria and pathogens do. Normally, raw foods of animal origin such as meat, poultry, eggs, fish, and shellfish are frequently contaminated with bacteria. In other cases, food handlers can also contaminate foods common in human body such as Staphylococcus.
Unsafe foods are normally caused by physical hazards, chemical hazards and biological hazards. Example of physical hazards is the unhygienic handling of foods by food handlers, while example of chemical hazards is the sanitizer or other chemicals not being removed thoroughly or accidentally added without noticing. Example of biological hazards is microorganisms growing and proliferating in the foods.
Who are responsible in FOOD Safety?
In Singapore, AVA is responsible in the food safety, providing Singaporean safe food all year.
In other country like USA, FDA are the one providing and responsible in food safety.
In Australia, (ANZFA) also known as Australia New Zealand Food Authority is responsible.
How can FOOD SAFETY be acheived?
Some common practices of food safety are:
1) To make sure chilled foods to be kept in the chiller at 4°C and below as temperature danger zone for foods are between temperatures of 5 to 60°C.
2) Foods should not be allowed to stay in this temperature zone for more than 2 hours.
3) Food handlers are not to wear accessories during food production and in the food processing area.
4) Fingernails are to be short and clean for every food handlers in the production area.
5) Hairnets should be on when food handlers are in the food production area.
6) Gloves must be on when food handlers are handling food products.
Hands must be washed before and after the food handlers’ deal with foods.
7) Food that are cold must be serve cold and eat immediately
8) Hot food must be served hold and to be ate immediately after it is cooked. It should not be left in covers for more than 4 hours as microorganism can be started growing on them.
9) It is advisable not to buy food that are "opened" or slightly unwrapped. Example is that canned food to be properly sealed and should not be bulge or dented.
10) Temperature should controlled and maintained suring cooling, heating and freezing of foods.
[NOTES*: These points are learnt from Fpqa and Fpqap... one or two are from website =) ]
Food safety is part of everyone's job. It should be taken seriously as every mistake committed through receiving of foods to cooking of foods can cause illness and in severe cases will even cause death.
Food safety is a major issue as food borne illness, cause many to be ill and even death each year. Food borne illness can be transmitted to the food through receiving, storing, processing and even after the product is completed.
Illnesses from pathogenic bacteria appear to be increasing each year.
What is food safety?
The definition of good quality can be varied depending upon the type of food and the individual's food preference. Some of the important characteristics of quality include wholesomeness, freshness, nutritional value, texture, color, aroma and flavor.
Eventhough quality of foods are important, food safety is also a main issue and a concern to many consumers. Safe food means that there will be no danger from pathogenic microorganisms, naturally occurring toxins and other potentially harmful chemicals which may be deliberately added to foods.
Where can Unsafe food be found?
There are two types of microorganisms: Fungi and Bacteria.
Food does not cause illness, only bacteria and pathogens do. Normally, raw foods of animal origin such as meat, poultry, eggs, fish, and shellfish are frequently contaminated with bacteria. In other cases, food handlers can also contaminate foods common in human body such as Staphylococcus.
Unsafe foods are normally caused by physical hazards, chemical hazards and biological hazards. Example of physical hazards is the unhygienic handling of foods by food handlers, while example of chemical hazards is the sanitizer or other chemicals not being removed thoroughly or accidentally added without noticing. Example of biological hazards is microorganisms growing and proliferating in the foods.
Who are responsible in FOOD Safety?
In Singapore, AVA is responsible in the food safety, providing Singaporean safe food all year.
In other country like USA, FDA are the one providing and responsible in food safety.
In Australia, (ANZFA) also known as Australia New Zealand Food Authority is responsible.
How can FOOD SAFETY be acheived?
Some common practices of food safety are:
1) To make sure chilled foods to be kept in the chiller at 4°C and below as temperature danger zone for foods are between temperatures of 5 to 60°C.
2) Foods should not be allowed to stay in this temperature zone for more than 2 hours.
3) Food handlers are not to wear accessories during food production and in the food processing area.
4) Fingernails are to be short and clean for every food handlers in the production area.
5) Hairnets should be on when food handlers are in the food production area.
6) Gloves must be on when food handlers are handling food products.
Hands must be washed before and after the food handlers’ deal with foods.
7) Food that are cold must be serve cold and eat immediately
8) Hot food must be served hold and to be ate immediately after it is cooked. It should not be left in covers for more than 4 hours as microorganism can be started growing on them.
9) It is advisable not to buy food that are "opened" or slightly unwrapped. Example is that canned food to be properly sealed and should not be bulge or dented.
10) Temperature should controlled and maintained suring cooling, heating and freezing of foods.
[NOTES*: These points are learnt from Fpqa and Fpqap... one or two are from website =) ]
Food safety is part of everyone's job. It should be taken seriously as every mistake committed through receiving of foods to cooking of foods can cause illness and in severe cases will even cause death.
Potential Hazards in raw materials of Mum's Pound Cake
Flour
Four is a concern when discussed on the potential hazard as the Spores of Bacillus in flour can survive for a long period. When flour is hydrated, these spores germinate and the organism grow and cause spoilage of products.
A moisture content of 13% and above can permit the growth of bacteria and molds.
Bacteria found in flour includes, Bacillus, Lactobacillus, Pseudomonas, Streptococcus, also Yeasts and molds.
In general, the bacterial number decreases, and mold number increases, the rate dependent on moisture content and storage temperature
MAny molds grown on flour produce a variety of observable spoilage symptoms, including "moldiness" - Black, Blue, and Gray spots and discoloration in the products.
It is advisable not to exposed flour to high humidity during storage and handling.
Egg
There is a say: "ONce the egg is broken, the liquid egg is as perishable as milk"
Samonella is a concern when eggs and egg products are used. For our products, we used whole egg and egg yolk!!!
Molds and yeasts can also be found. Liquid eggs should be properly refrigerated and used without delay, while dry egg products once rehydrated have the same problem as that of liquid egg.
Fat
As we know, fat can cause our baked product to rancid, creating undesirable smell. For our product, we used shortening and unsalted butter. They should be kept in chiller with appropriate temperature of 0 to 4 degree celsius. Rancid product does not cause one to die, but is still a concern as it leads to food spoilage and cause one to fall ill.
Water
Water is used as an ingredients and also for sanitation for food processing plants. The numbers and kinds of microorganism found in water are diverse, depending on the source. Usually, water used in bakery is from city water, in Singapore, is from PUB. Thus, such water does not pose a problem unless negligence occurs in the water treatment or during food processing.
Thus, it is best to get water from PUB if the product is made in Singapore.
These are the potential hazards in raw materials of Mum's Pound Cake... In the next post, i will be posting on the potential hazardous microorganisms and ways to prevent them...
Nice reading thru~ See u
Four is a concern when discussed on the potential hazard as the Spores of Bacillus in flour can survive for a long period. When flour is hydrated, these spores germinate and the organism grow and cause spoilage of products.
A moisture content of 13% and above can permit the growth of bacteria and molds.
Bacteria found in flour includes, Bacillus, Lactobacillus, Pseudomonas, Streptococcus, also Yeasts and molds.
In general, the bacterial number decreases, and mold number increases, the rate dependent on moisture content and storage temperature
MAny molds grown on flour produce a variety of observable spoilage symptoms, including "moldiness" - Black, Blue, and Gray spots and discoloration in the products.
It is advisable not to exposed flour to high humidity during storage and handling.
Egg
There is a say: "ONce the egg is broken, the liquid egg is as perishable as milk"
Samonella is a concern when eggs and egg products are used. For our products, we used whole egg and egg yolk!!!
Molds and yeasts can also be found. Liquid eggs should be properly refrigerated and used without delay, while dry egg products once rehydrated have the same problem as that of liquid egg.
Fat
As we know, fat can cause our baked product to rancid, creating undesirable smell. For our product, we used shortening and unsalted butter. They should be kept in chiller with appropriate temperature of 0 to 4 degree celsius. Rancid product does not cause one to die, but is still a concern as it leads to food spoilage and cause one to fall ill.
Water
Water is used as an ingredients and also for sanitation for food processing plants. The numbers and kinds of microorganism found in water are diverse, depending on the source. Usually, water used in bakery is from city water, in Singapore, is from PUB. Thus, such water does not pose a problem unless negligence occurs in the water treatment or during food processing.
Thus, it is best to get water from PUB if the product is made in Singapore.
These are the potential hazards in raw materials of Mum's Pound Cake... In the next post, i will be posting on the potential hazardous microorganisms and ways to prevent them...
Nice reading thru~ See u
Food Safety and Conditions for growth of microorganisms
Food Safety
Microbiology includes the study of two groups of micro-organisms, most of which can only be seen under a microscope:
Fungi (moulds, yeast and mushrooms)
Bacteria
Conditions for Growth
Food: They can grow by feeding off living matter such as parasite or feed off dead matter such as saporphytes.
Oxygen: Aerobic microbes require oxygen to grow such as listeria monocytogenes. Anaerobic microbes do not need oxygen to grow such as Clostridium botulinum. Faculative microbes can survive with or without oxygen such as yeast.
Moisture: all microorganisms need moisture for metabolism.
Suitable pH: most microorganisms like neutral pH. Some such as yeast, like slightly acid conditions.
Heat: growth is retarded at -18°C to -25°C; most microorganisms are killed above 70°C; most flourish at 30°C to 55°C.
Altering one or more of the above conditions causes the destruction of micro-organisms.
Since our products are frozen cakes, the two groups of microorganisms, Fungi and Bacteria will cause food safety issues. Thus, to prevent them, some of the conditions above can be altered to prevent their growth.
Microbiology includes the study of two groups of micro-organisms, most of which can only be seen under a microscope:
Fungi (moulds, yeast and mushrooms)
Bacteria
Conditions for Growth
Food: They can grow by feeding off living matter such as parasite or feed off dead matter such as saporphytes.
Oxygen: Aerobic microbes require oxygen to grow such as listeria monocytogenes. Anaerobic microbes do not need oxygen to grow such as Clostridium botulinum. Faculative microbes can survive with or without oxygen such as yeast.
Moisture: all microorganisms need moisture for metabolism.
Suitable pH: most microorganisms like neutral pH. Some such as yeast, like slightly acid conditions.
Heat: growth is retarded at -18°C to -25°C; most microorganisms are killed above 70°C; most flourish at 30°C to 55°C.
Altering one or more of the above conditions causes the destruction of micro-organisms.
Since our products are frozen cakes, the two groups of microorganisms, Fungi and Bacteria will cause food safety issues. Thus, to prevent them, some of the conditions above can be altered to prevent their growth.
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