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... the fsa has produced a dvd for those working in butchers shops to encourage them to think about the type of food safety risks they face in their business and how they should control them ... it features three butchers talking about the steps they have taken to reduce food safety risks ... coli o157 poses to businesses and their customersthe importance of separation in controlling cross contaminationthe role of documented food safety management procedures in ensuring food safety and the ease with which they may be embedded into everyday working practices the dvd is a useful resource for local authorities who carry out enforcement activity at butchers’ premises, and forms part of a range of guidance the agency has produced ... colman horgan, technical officer for food control at luton borough council, said: ‘the “butchers’ guide to staying safe” presents a common sense approach on how control of cross-contamination can be achieved ... this film illustrates how producing food safely requires determination but does not have to be burdensome ... ’ sarah appleby, head of enforcement and local authority delivery at the fsa, said: ‘we want to encourage butchers to put simple measures in place to ensure the food they provide is safe, thereby protecting consumers and their businesses ... ’ the video can be viewed online at the link below and or you can order a copy by calling the food standards agency publications on 0845 606 0667 or email foodstandards@ecgroup

... spanish researchers analysing a cake-manufacturing facility found that non-food contacts areas such as the floor are a breeding ground for listeria monocytogenes (lm), and that the pathogen can remain in such areas post sanitation ... the authors, writing in food control , argue that identification of lm survival points could be of value in terms of optimising pathogen control as part of a haccp programme ... lm was not detected on food contact surfaces, they continued ... listeriosis listeriosis is a food-borne disease-causing bacterium can produce infections in susceptible populations such as immuno-depressed people, infants and pregnant women ... the bacterium, lm, usually enters the food through raw materials, water and workers, say the spanish team ... the study the aim of their research, explained the authors, was to determine the presence and persistence of lm after using two sanitization protocols in different parts of a dessert-processing factory in order to establish microbiological critical control points ... the pathogen specialists carried out sampling for lm detection on various food contact and non-food surfaces; after and before treatment using two different sanitization protocols ... the surfaces in contact with food were rinsed with clean water, and dried with single-use flannels ... surfaces not in contact with food were not dried, they added ... they note the efficiency of cleaning and disinfection products against lm is strongly influenced by the sort of the food matrix present in the environment ... and the authors stress that these areas should be included within good-hygiene practices and haccp systems for bakers and other food processors

... the authors of research published in food control said their findings indicate chocolate brand owners could achieve a reduction of the magnitude of a recall in case of contamination of the raw material of 55 or 99 per cent through greater transparency at the sourcing stage

... harmful mineral oils from the printing inks used on cardboard can migrate into food if recycled cardboard is used for food packaging ... it may contaminate food even if the recycled cardboard is used for the corrugated card transport box that holds individual packs ... in tests on experimental packs of fine noodles, researchers in zurich, switzerland, found that food rapidly absorbed 10 times the recommended limit for concentration of these contaminating oils from the transport box ... 6mg in each kg of food, but researchers discovered that after standing in packaging for just six weeks, food could contain 6 ... and this was in food that had a two-year shelf life, so it is quite possible the value could increase further over time ... the research showed that even if the food was contained in clean paperboard boxes from fresh fibres, printed with inks free of mineral oil and wrapped into a polyethylene film (also free of mineral oil); mineral oils from the corrugated card transport box far exceeded the limit ... “there is a tension between the need to recycle paper and board and the need to keep food free from high levels of these mineral oils,” says dr ... koni grob, an analytical chemist who headed the research team based at the official food control and points out that none of the three presently discussed solutions are easy to put into practice ... but when the team ran tests using board with a mineral oil concentration approximately 5 times lower than usual (apparently the best feasible), the mineral oil migration into the food still exceeded the limit about 7 times ... secondly, manufacturers could use new wood fibres when making food packaging and transport boxes ... “in terms of amounts of food packaging material involved, this problem exceeds all those experienced in the past

... food processors must develop a complete culture of food safety that goes beyond such basic measures as regulatory compliance if they are serious about tackling the issue, according to new research ... the study – enhancing food safety culture to reduce rates of foodborne illness – highlights managerial commitment and strong communication about food safety practices as key to minimising risk of product contamination throughout the supply chain ... "you'd think making customers sick is bad for business, yet some firms go out of their way to ignore food safety," said powell ... " food safety culture the scientists said that while external scrutiny systems have a role to play in maintaining the safey of food, “the burden for food safety lies primarily with food producers” ... a top down commitment to safety in any company is seen as vital to building a lasting and comprehensive food safety culture as “the formation of the values and beliefs and attitudes within a workforce regarding food safety is almost entirely dependent upon the knowledge, standards, motivation and leader ship of the person in charge”, noted the study published in the journal food control ... operators knowing the risks associated with their products and keeping abreast of emerging risks are foundations for a good food safety culture ... a culture of food safety must be prioritised over efficiency savings and preparation should be in place to manage the situation in the event of a foodborne illness outbreaks ... “creating a culture of food safety requires application of the best science with best management and communication systems,” said the researchers ... personal responsibility the need to take personal responsibility along with frequent information sharing and communication are other vital tools – including the formation of a separate food safety mission statement, budget list detailing the role of each worker, said the paper

... the authors claim that their study, published in the journal food control, is the widest study to assess the occurrence of the mycotoxins type - trichothecenes - in cereal based foods in spain to date ... the toxicity of t-2 and ht-2 was evaluated by the european commission’s scientific committee for food (scf) in 2001 ... the study the researchers explained that they assessed 479 food samples taken from the food products most susceptible to trichothecenes contamination and most commonly consumed in the region of catalonia such as wheat flakes, corn flakes, corn snacks, pasta and bread ... "our results showed that don was the main trichothecene present in the cereal-based food from catalonian market with percentages of positive samples ranging from 1 ... previous research, note the scientists, that was undertaken to assess the occurrence of the trichothecenes don in food products in spain found lower levels of positive samples that this research work ... and, although no worrying values have been found in this study for the trichothecene types don, t2 and ht2, the annual variability noted for the levels of these trichothecenes types in crops calls for the regular monitoring of food products for detection of their presence, concluded the scientists involved ... aflatoxin threat in june this year, the european food safety authority (efsa) launched a project to predict how climate change could increase the amount of aflatoxin b1 in cereals ... the agency said the research will help to inform its future work in the area and give an indication of potential food contamination issues related to climate change and mycotoxins

... further risk-benefit studies are needed to remedy that problem, according to a study published in the journal food control ... “the end result of the current risk assessment procedures is a conclusion as to the likelihood of the novel food having allergenic potential ... eu regulations specify the information needed for a novel food application, but not how allergenicity assessment should be performed ... japanese food regulations were reported to be well developed in this area

... a new monograph for isomaltulose has been published in the food chemicals codex, which sets a quality standard for the ingredient across the globe ... the new standard is included in the food chemicals codex (fcc), a reference book of analytical methods and specifications published by the us pharmacopeia (usp) in the us and used worldwide ... com it is important to have agreed guidance for industry, analytical experts, food control authorities and health authorities all over the works, to see how an ingredient is characterised and analysed from a chemical point of view

... a study looking at the views of staff and managers at food plants on haccp has identified preparation for future regulation as the key motivating factor and staffing the number one challenge ... researchers interviewed employees and owners at eight small and medium sized food manufacturers in ontario, canada, to uncover their attitudes towards haccp ... hazard analysis critical control point (haccp) has risen in popularity over recent years as a preventative approach to food safety ... through a series of interviews with senior managers and owners, food safety researchers identified why decision makers in the food industry are turning to haccp ... motivating factors writing in the food control journal, the scientists said most of the interviewees cited the likelihood of future regulation as a primary motivator ... otherwise, avoidance of food safety problems was a major concern ... ” at the companies where haccp certification had been achieved, there was widespread agreement that food safety awareness had increased among employees ... although one food safety manager said the haccp experience had created tension between managers who were either for or against the program, most interviewees were positive about the effects of haccp ... in addition to better food safety awareness, respondents mentioned improved consumer confidence and more standardised processes as benefits ... it wasn’t actually getting the food safety systems working but the actual documentation process ... ” further down the company food safety managers and coordinators complained about lack of time to write and implement programs

... findings published in the journal food pathogens and disease show that l ... monocytogenes as a food-borne pathogen has significant public health and economic impacts with manufacturers of ready-to-eat foods required, under eu regulation, to examine the processing environment for microbe as part of their hazard analysis critical control point (haccp) approach and sampling schemes ... the food hazards posed by the bacteria are especially due to its ability to grow over a broad temperature range, a characteristic enabling the pathogen to modify its membrane composition to maintain membrane fluidity ... they maintain that existing sanitation methods are often not sufficient to remove bacterial cells and their biofilms from food contact surfaces ... another recent study looking at one specific sandwich production plant, published in the journal food control, found that particular strains of l ... the authors of that research, who are based at the institute of food safety and hygiene in zurich, said their results showed that bread feeding machines, slicers, conveyor belts and water hoses are the areas most at risk for contamination by the bacteria and they recommend continuous monitoring of plant equipment and environment to ensure an early warning system for processors