What is the role of GMAC?
To ensure public safety in Singapore while allowing for the commercial use of GMOs and GMO-derived products by companies and research institutions, in compliance with international standards.
What are some of the guidelines for release of sgriculture-related Genetically Modified Organisms (GMOs)?
Notification and approval of GMAC is required before GMOs can be used. Proposal is also required to be submitted to GMAC, whereby informations such as Species of organisms, Eventual use of GMO, Location for release, Habitat and ecology, Genetics of the GMO, Data from contained work and other studies, Experimental procedures, monitoring and contingency planning needs to be provided. (Section A of Appendix 1) http://www.gmac.gov.sg/guidelines/agriculture_appendix_1_a.html
What are the objectives of the guidelines?
1. To ensure the safe movement and use in Singapore of agriculture-related GMOs.
2. To provide a common framework for:(a) assessment of risks of agriculture-related GMOs to human health and the environment; and(b) approval mechanisms for their release in Singapore.
3. These Guidelines address issues related to food safety based on the concept of substantial equivalence.
Adapted from : http://www.gmac.gov.sg/guidelines/agriculture_guidelines.html
Monday, July 30, 2007
Friday, July 20, 2007
Atomic absorption spectroscopy
In analytical chemistry, Atomic absorption spectroscopy is a technique for determining the concentration of a particular metal element in a sample. Atomic absorption spectroscopy can be used to analyse the concentration of over 62 different metals in a solution.
Although atomic absorption spectroscopy dates to the nineteenth century, the modern form was largely developed during the 1950s by a team of Australian chemists. They were lead by Alan Walsh and worked at the CSIRO (Commonwealth Science and Industry Research Organisation) Division of Chemical Physics in Melbourne, Australia. The technique typically makes use of a flame to atomize the sample, but other atomizers such as a graphite furnace are also used. Three steps are involved in turning a liquid sample into an atomic gas:
Desolvation – the liquid solvent is evaporated, and the dry sample remains
Vaporisation – the solid sample vaporises to a gas
Volatilisation – the compounds making up the sample are broken into free atoms.
The flame is arranged such that it is laterally long (usually 10cm) and not deep. The height of the flame must also be monitored by controlling the flow of the fuel mixture. A beam of light passes through this flame at its longest axis (the lateral axis) and hits a detector.
The light that is focused into the flame is produced by a hollow cathode lamp. Inside the lamp is a cylindrical metal cathode containing the metal for excitation, and an anode. When a high voltage is applied across the anode and cathode, the metal atoms in the cathode are excited into producing light with a certain emission spectra. The type of hollow cathode tube depends on the metal being analysed. For analysing the concentration of copper in an ore, a copper cathode tube would be used, and likewise for any other metal being analysed. The electrons of the atoms in the flame can be promoted to higher orbitals for an instant by absorbing a set quantity of energy (a quantum). This amount of energy is specific to a particular electron transition in a particular element. As the quantity of energy put into the flame is known, and the quantity remaining at the other side (at the detector) can be measured, it is possible to calculate how many of these transitions took place, and thus get a signal that is proportional to the concentration of the element being measured.
Background correction methods
The narrow linewidths of hollow cathode lamps make spectral overlap rare. That is, it is unlikely that an absorption line from one element will overlap with another. Molecular emission is much broader, so it is more likely that some molecular absorption band will overlap with an atomic line. This can result in artificially high absorption and an improperly high calculation for the concentration in the solution. Three methods are typically used to correct for this:
Zeeman correction - A magnetic field is used to split the atomic line into two sidebands (see Zeeman effect). These sidebands are close enough to the original wavelength to still overlap with molecular bands, but are far enough not to overlap with the atomic bands. The absorption in the presence and absence of a magnetic field can be compared, the difference being the atomic absorption of interest.
Smith-Hieftje correction (invented by Stanley B. Smith and Gary M. Hieftje) - The hollow cathode lamp is pulsed with high current, causing a larger atom population and self-absorption during the pulses. This self-absorption causes a broadening of the line and a reduction of the line intensity at the original wavelength.
Deuterium lamp correction - In this case, a separate source (a deuterium lamp) with broad emission is used to measure the background emission. The use of a separate lamp makes this method the least accurate, but its relative simplicity (and the fact that it is the oldest of the three) makes it the most commonly used method..
Although atomic absorption spectroscopy dates to the nineteenth century, the modern form was largely developed during the 1950s by a team of Australian chemists. They were lead by Alan Walsh and worked at the CSIRO (Commonwealth Science and Industry Research Organisation) Division of Chemical Physics in Melbourne, Australia. The technique typically makes use of a flame to atomize the sample, but other atomizers such as a graphite furnace are also used. Three steps are involved in turning a liquid sample into an atomic gas:
Desolvation – the liquid solvent is evaporated, and the dry sample remains
Vaporisation – the solid sample vaporises to a gas
Volatilisation – the compounds making up the sample are broken into free atoms.
The flame is arranged such that it is laterally long (usually 10cm) and not deep. The height of the flame must also be monitored by controlling the flow of the fuel mixture. A beam of light passes through this flame at its longest axis (the lateral axis) and hits a detector.
The light that is focused into the flame is produced by a hollow cathode lamp. Inside the lamp is a cylindrical metal cathode containing the metal for excitation, and an anode. When a high voltage is applied across the anode and cathode, the metal atoms in the cathode are excited into producing light with a certain emission spectra. The type of hollow cathode tube depends on the metal being analysed. For analysing the concentration of copper in an ore, a copper cathode tube would be used, and likewise for any other metal being analysed. The electrons of the atoms in the flame can be promoted to higher orbitals for an instant by absorbing a set quantity of energy (a quantum). This amount of energy is specific to a particular electron transition in a particular element. As the quantity of energy put into the flame is known, and the quantity remaining at the other side (at the detector) can be measured, it is possible to calculate how many of these transitions took place, and thus get a signal that is proportional to the concentration of the element being measured.
Background correction methods
The narrow linewidths of hollow cathode lamps make spectral overlap rare. That is, it is unlikely that an absorption line from one element will overlap with another. Molecular emission is much broader, so it is more likely that some molecular absorption band will overlap with an atomic line. This can result in artificially high absorption and an improperly high calculation for the concentration in the solution. Three methods are typically used to correct for this:
Zeeman correction - A magnetic field is used to split the atomic line into two sidebands (see Zeeman effect). These sidebands are close enough to the original wavelength to still overlap with molecular bands, but are far enough not to overlap with the atomic bands. The absorption in the presence and absence of a magnetic field can be compared, the difference being the atomic absorption of interest.
Smith-Hieftje correction (invented by Stanley B. Smith and Gary M. Hieftje) - The hollow cathode lamp is pulsed with high current, causing a larger atom population and self-absorption during the pulses. This self-absorption causes a broadening of the line and a reduction of the line intensity at the original wavelength.
Deuterium lamp correction - In this case, a separate source (a deuterium lamp) with broad emission is used to measure the background emission. The use of a separate lamp makes this method the least accurate, but its relative simplicity (and the fact that it is the oldest of the three) makes it the most commonly used method..
Saturday, July 14, 2007
Toxin detection: GC-MS
GC-MS stands for Gas Chromatography-Mass Spectrometer
How does the GCMS work?
The GCMS instrument is made up of two parts. The gas chromatography (GC) portion separates the chemical mixture into pulses of pure chemicals and the mass spectrometer (MS) identifies and quantifies the chemicals.
The GC separates chemicals based on their volatility, or ease with which they evaporate into a gas. It is similar to a running race where a group of people begin at the starting line, but as the race proceeds, the runners separate based on their speed. The chemicals in the mixture separate based on their volatility. In general, small molecules travel more quickly than larger molecules.
The MS is used to identify chemicals based on their structure. Let’s say after completing a puzzle, you accidentally drop it on the floor. Some parts of the puzzle remain attached together and some individual pieces break off completely. By looking at these various pieces, you are still able to get an idea of what the original puzzle looked like. This is very similar to the way that the mass spectrometer works.
Gas chromatography (GC)
Injection port – One microliter (1 µl, or 0.000001 L) of solvent containing the mixture of molecules is injected into the GC and the sample is carried by inert (non-reactive) gas through the instrument, usually helium. The inject port is heated to 300° C to cause the chemicals to become gases.
Oven –The outer part of the GC is a very specialized oven. The column is heated to move the molecules through the column. Typical oven temperatures range from 40° C to 320° C.
Column - Inside the oven is the column which is a 30 meter thin tube with a special polymer coating on the inside. Chemical mixtures are separated based on their votality and are carried through the column by helium. Chemicals with high volatility travel through the column more quickly than chemicals with low votality.
Mass Spectrometer (MS)
Ion Source: After passing through the GC, the chemical pulses continue to the MS. The molecules are blasted with electrons, which cause them to break into pieces and turn into positively charged particles called ions. This is important because the particles must be charged to pass through the filter.
Filter– As the ions continue through the MS, they travel through an electromagnetic field that filters the ions based on mass. The scientist using the instrument chooses what range of masses should be allowed through the filter. The filter continuously scans through the range of masses as the stream of ions come from the ion source.
Detector – A detector counts the number of ions with a specific mass. This information is sent to a computer and a mass spectrum is created. The mass spectrum is a graph of the number of ions with different masses that traveled through the filter.
Computer
The data from the mass spectometer is sent to a computer and plotted on a graph called a mass spectrum.
Adapted from: http://www.unsolvedmysteries.oregonstate.edu/GCMS_05.shtml
(A Flash is avaliable at this site to give a idea of how it works)
How does the GCMS work?
The GCMS instrument is made up of two parts. The gas chromatography (GC) portion separates the chemical mixture into pulses of pure chemicals and the mass spectrometer (MS) identifies and quantifies the chemicals.
The GC separates chemicals based on their volatility, or ease with which they evaporate into a gas. It is similar to a running race where a group of people begin at the starting line, but as the race proceeds, the runners separate based on their speed. The chemicals in the mixture separate based on their volatility. In general, small molecules travel more quickly than larger molecules.
The MS is used to identify chemicals based on their structure. Let’s say after completing a puzzle, you accidentally drop it on the floor. Some parts of the puzzle remain attached together and some individual pieces break off completely. By looking at these various pieces, you are still able to get an idea of what the original puzzle looked like. This is very similar to the way that the mass spectrometer works.
Gas chromatography (GC)
Injection port – One microliter (1 µl, or 0.000001 L) of solvent containing the mixture of molecules is injected into the GC and the sample is carried by inert (non-reactive) gas through the instrument, usually helium. The inject port is heated to 300° C to cause the chemicals to become gases.
Oven –The outer part of the GC is a very specialized oven. The column is heated to move the molecules through the column. Typical oven temperatures range from 40° C to 320° C.
Column - Inside the oven is the column which is a 30 meter thin tube with a special polymer coating on the inside. Chemical mixtures are separated based on their votality and are carried through the column by helium. Chemicals with high volatility travel through the column more quickly than chemicals with low votality.
Mass Spectrometer (MS)
Ion Source: After passing through the GC, the chemical pulses continue to the MS. The molecules are blasted with electrons, which cause them to break into pieces and turn into positively charged particles called ions. This is important because the particles must be charged to pass through the filter.
Filter– As the ions continue through the MS, they travel through an electromagnetic field that filters the ions based on mass. The scientist using the instrument chooses what range of masses should be allowed through the filter. The filter continuously scans through the range of masses as the stream of ions come from the ion source.
Detector – A detector counts the number of ions with a specific mass. This information is sent to a computer and a mass spectrum is created. The mass spectrum is a graph of the number of ions with different masses that traveled through the filter.
Computer
The data from the mass spectometer is sent to a computer and plotted on a graph called a mass spectrum.
Adapted from: http://www.unsolvedmysteries.oregonstate.edu/GCMS_05.shtml
(A Flash is avaliable at this site to give a idea of how it works)
Saturday, July 7, 2007
What is Bioremediation and phytoremediation?
Bioremediation can be defined as any process that uses microorganisms, fungi, green plants or their enzymes to return the environment altered by contaminants to its original condition
Phytoremediation describes the treatment of environmental problems (bioremediation) through the use of plants.
Advantages and limitations
Advantages:
- the cost of the phytoremediation is lower than that of traditional processes both in situ and ex situ
- the plants can be easily monitored
- the possibility of the recovery and re-use of valuable metals (by companies specializing in “phytomining”)
- it is the least harmful method because it uses naturally occurring organisms and preserves the natural state of the environment.
Limitations:
- phytoremediation is limited to the surface area and depth occupied by the roots.
- slow growth and low biomass require a long-term commitment
- with plant-based systems of remediation, it is not possible to completely to prevent the leaching of contaminants into the groundwater (without the complete removal of the contaminated ground which in itself does not resolve the problem of contamination)
- the survival of the plants is affected by the toxicity of the contaminated land and the general condition of the soil.
- possible bio-accumulation of contaminants which then pass into the food chain, from primary level consumers upwards.
The role of genetics
Breeding programs and genetic engineering are powerful methods for enhancing natural phytoremediation capabilities, or for introducing new capabilities into plants. Genes for phytoremediation may originate from a micro-organism or may be transferred from one plant to another variety better adapted to the environmental conditions at the cleanup site.
Adapted from http://en.wikipedia.org/wiki/Phytoremediation
Phytoremediation describes the treatment of environmental problems (bioremediation) through the use of plants.
Advantages and limitations
Advantages:
- the cost of the phytoremediation is lower than that of traditional processes both in situ and ex situ
- the plants can be easily monitored
- the possibility of the recovery and re-use of valuable metals (by companies specializing in “phytomining”)
- it is the least harmful method because it uses naturally occurring organisms and preserves the natural state of the environment.
Limitations:
- phytoremediation is limited to the surface area and depth occupied by the roots.
- slow growth and low biomass require a long-term commitment
- with plant-based systems of remediation, it is not possible to completely to prevent the leaching of contaminants into the groundwater (without the complete removal of the contaminated ground which in itself does not resolve the problem of contamination)
- the survival of the plants is affected by the toxicity of the contaminated land and the general condition of the soil.
- possible bio-accumulation of contaminants which then pass into the food chain, from primary level consumers upwards.
The role of genetics
Breeding programs and genetic engineering are powerful methods for enhancing natural phytoremediation capabilities, or for introducing new capabilities into plants. Genes for phytoremediation may originate from a micro-organism or may be transferred from one plant to another variety better adapted to the environmental conditions at the cleanup site.
Adapted from http://en.wikipedia.org/wiki/Phytoremediation
Friday, June 22, 2007
How is ADI set and what it is based on?
Principle for permitted level based on ADI
Acceptable Daily Intake (ADI) is defined as an estimate of the amount of a food additive, expressed on a body weight basis, which can be ingested daily over a lifetime without appreciable health risk. (CFSAN, 1993) The ADI is expressed in a range, which is considered to be the zone of acceptability of the substance.
The acceptable daily intake (ADI) is generally estimated by dividing the no-observed-effect level (NOEL) of a test substance by the safety factor. NOEL is the highest exposure that does not produce adverse effect. NOEL may be expressed as mg test substance per kg body weight of the test animal or as percent or ppm (parts per million) of the test diet for the animal. The ADI is usually expressed in mg additive per kg body weight of humans. A food additive generally is considered safe for its intended use if the estimated daily intake (EDI) of the additive is less than, or close to, the ADI. This is because the ADI is calculated to protect against the most sensitive adverse effect, it also protects against other adverse effects occurring at higher exposures to the ingredient.
Safety factor is used in calculation of ADI because even though the toxic substances at the NOEL level might not affect animals, it might affect humans. Thus the safety factor is to account for the differences between animals and humans and differences in sensitivity among humans and also to ensure consumer’s safety by providing an adequate margin of safety. A general rule of safety factor of 100 is used. However, there are exceptions to which the safety factor of 100 is used. For example, if the food additive is going to be used in infant formulas, a higher safety factor would need to be used to ensure safety.
http://www.cfsan.fda.gov/~acrobat/rediiabc.pdf
Estimated daily intake of an additive (x) is calculated based on the following formula:
Where:
F = Total number of foods in which substance "x" can be found
Acceptable Daily Intake (ADI) is defined as an estimate of the amount of a food additive, expressed on a body weight basis, which can be ingested daily over a lifetime without appreciable health risk. (CFSAN, 1993) The ADI is expressed in a range, which is considered to be the zone of acceptability of the substance.
The acceptable daily intake (ADI) is generally estimated by dividing the no-observed-effect level (NOEL) of a test substance by the safety factor. NOEL is the highest exposure that does not produce adverse effect. NOEL may be expressed as mg test substance per kg body weight of the test animal or as percent or ppm (parts per million) of the test diet for the animal. The ADI is usually expressed in mg additive per kg body weight of humans. A food additive generally is considered safe for its intended use if the estimated daily intake (EDI) of the additive is less than, or close to, the ADI. This is because the ADI is calculated to protect against the most sensitive adverse effect, it also protects against other adverse effects occurring at higher exposures to the ingredient.
Safety factor is used in calculation of ADI because even though the toxic substances at the NOEL level might not affect animals, it might affect humans. Thus the safety factor is to account for the differences between animals and humans and differences in sensitivity among humans and also to ensure consumer’s safety by providing an adequate margin of safety. A general rule of safety factor of 100 is used. However, there are exceptions to which the safety factor of 100 is used. For example, if the food additive is going to be used in infant formulas, a higher safety factor would need to be used to ensure safety.
http://www.cfsan.fda.gov/~acrobat/rediiabc.pdf
Estimated daily intake of an additive (x) is calculated based on the following formula:
Where:
F = Total number of foods in which substance "x" can be found
Freqf = Number of eating occasions of food "f" over "N" survey days
Portf = Average portion size for food "f"
Concxf = Concentration of the substance "x" in food "f"
N = Number of survey days
The sources of data can be collected from food consumption survey, food/ingredient disappearance figures, total diet study and body burden/excretion measurements: “Biomakers”. Food consumption data may be collected at the national, household, or individual level. Consumption surveys at the level of the individual provide information on mean food intakes and the distribution of food intakes within sub-populations of individuals defined by demographic factors (e.g., age, gender) and health status (e.g., pregnancy, lactation). These surveys measure food intake by one or more methods: i.e., food records or diaries, 24-hour recalls, food frequency questionnaires (FFQ), and diet history. The data collected from these surveys can then be used to calculate the EDI. This would help to determine the safety of an additive as the EDI should be lower or close to the ADI if the food additive is generally safe.
http://www.cfsan.fda.gov/~dms/opa2cg8.html#Bfoo
Sunday, June 10, 2007
Analytical method used by PDP to measure the amount of pesticide residues in food
PDP stands for Pesticide Data Program, which is a national pesticide residue database program, is responsible in management of collection, analysis, data entry, and reporting of pesticide residues on agricultural commodities. For more details, visit http://www.ams.usda.gov/science/pdp/what.htm
PDP uses the following analytical method to analyze fresh and processed fruit and vegetables, meat (beef and pork), poultry, and dairy products (milk, cream and butter).
http://www.ams.usda.gov/science/pdp/MethodAbstracts.pdf
PDP uses the following analytical method to analyze fresh and processed fruit and vegetables, meat (beef and pork), poultry, and dairy products (milk, cream and butter).
http://www.ams.usda.gov/science/pdp/MethodAbstracts.pdf
Saturday, June 2, 2007
Pesticides' Acceptable Daily Intake
4.1 Acephate (095) (T)**
4.2 Azocyclotin (067) and cyhexatin (129) (T, R)**
4.3 Benalaxyl (155) (T)**
4.4 Carbendazim (072) (D)**
4.5 Chlorpropham (201) (T)**
4.6 Clofentezine (156) (T)**
4.7 Dimethenamid-P (214)/Racemic dimethenamide (T, R)*
4.8 Ethoxyquin (035) (T)**
4.9 Fenhexamid (215) (T, R)*
4.10 Glyphosate (158) (R)**
4.11 Imazalil (110) (D)**
4.12 Indoxacarb (216) (T, R)*
4.13 Malathion (049) (R)**
4.14 Methiocarb (132) (R)**
4.15 S-Methoprene (147) (R)**
4.16 Novaluron (217) (T, R)*
4.17 Phorate (112) (R)**4
4.18 Propamocarb (148) (T)**
4.19 Pyrethrins (063) (R)**
4.20 Sulfuryl fluoride (218) (T, R)*
4.21 Terbufos (167) (R)**
Some of the pesticides residue that can be found in crops...the acceptable daily intake can also be found in annex 3 of this report :http://www.fao.org/docrep/009/a0209e/a0209e00.htm#Contents
4.2 Azocyclotin (067) and cyhexatin (129) (T, R)**
4.3 Benalaxyl (155) (T)**
4.4 Carbendazim (072) (D)**
4.5 Chlorpropham (201) (T)**
4.6 Clofentezine (156) (T)**
4.7 Dimethenamid-P (214)/Racemic dimethenamide (T, R)*
4.8 Ethoxyquin (035) (T)**
4.9 Fenhexamid (215) (T, R)*
4.10 Glyphosate (158) (R)**
4.11 Imazalil (110) (D)**
4.12 Indoxacarb (216) (T, R)*
4.13 Malathion (049) (R)**
4.14 Methiocarb (132) (R)**
4.15 S-Methoprene (147) (R)**
4.16 Novaluron (217) (T, R)*
4.17 Phorate (112) (R)**4
4.18 Propamocarb (148) (T)**
4.19 Pyrethrins (063) (R)**
4.20 Sulfuryl fluoride (218) (T, R)*
4.21 Terbufos (167) (R)**
Some of the pesticides residue that can be found in crops...the acceptable daily intake can also be found in annex 3 of this report :http://www.fao.org/docrep/009/a0209e/a0209e00.htm#Contents
Thursday, May 24, 2007
Standard of instant noodle
Codex sets standard for instant noodle in CODEX STAN 249-2006 and list down the major requirements such as the food additives or the labelling of packaging.
For example, the essential composition as well as the quality factors of instant noodle are listed in chapter 3.
Under chapter 3.1, the composition of instant noodle, which consist of essential ingredient and optional ingredient states that flour and water must be present in instant noodle.
Chapter 3.2 includes the quality factors, which consist of the organoleptic, foreign matters and Analytical Requirement for Noodle Block (Noodle Excluding Seasonings). The organoleptic includes appearance, texture, aroma, taste and colour and should be acceptable. For foreign matters, it should not be present in the product. Most importantly, the Analytical Requirement for Noodle Block which consist of moisture and acid value states that the moisture content of fried noodles should not exceed 10% while for non-fried noodles, it should not exceed 14%. The acid value should not exceed 2 mg KOH/g oil and is only applicable to fried noodle.
Other requirements of instant noodle can be found at www.codexalimentarius.net/download/standards/10658/CXS_249e.pdf
For example, the essential composition as well as the quality factors of instant noodle are listed in chapter 3.
Under chapter 3.1, the composition of instant noodle, which consist of essential ingredient and optional ingredient states that flour and water must be present in instant noodle.
Chapter 3.2 includes the quality factors, which consist of the organoleptic, foreign matters and Analytical Requirement for Noodle Block (Noodle Excluding Seasonings). The organoleptic includes appearance, texture, aroma, taste and colour and should be acceptable. For foreign matters, it should not be present in the product. Most importantly, the Analytical Requirement for Noodle Block which consist of moisture and acid value states that the moisture content of fried noodles should not exceed 10% while for non-fried noodles, it should not exceed 14%. The acid value should not exceed 2 mg KOH/g oil and is only applicable to fried noodle.
Other requirements of instant noodle can be found at www.codexalimentarius.net/download/standards/10658/CXS_249e.pdf
Wednesday, May 23, 2007
Prevention of Saemonlla Enteritidis in shell eggs
Fact Sheet on FDA's Proposed Regulation:
Prevention of Salmonella Enteritidis in Shell Eggs During Production
FDA is proposing measures to prevent Salmonella Enteritidis (SE) contamination of shell eggs during egg production. The motivation for this proposal is a farm-to-table risk assessment of SE in eggs which identified implementation of on-farm prevention measures as a very important step that could reduce the occurrence of SE infections from eggs. While voluntary quality assurance (QA) programs for egg production have led to meaningful reductions in SE illnesses, these programs are not always uniformly administered or uniformly comprehensive in their prevention measures.
Moreover, the most recent data from the Centers for Disease Control and Prevention (CDC) show that SE illnesses have essentially remained steady for the past several years. CDC estimated that 118,000 illnesses were caused by consumption of SE-contaminated eggs in 2001. Accordingly, FDA believes that further actions to improve egg safety--building upon the safe consumer handling labeling and egg refrigeration at retail rule of 2000--are the most effective way to achieve our public health goals of a 50% reduction in overall salmonellosis and a 50% reduction in SE outbreaks by 2010.
Prevention of Salmonella Enteritidis in Shell Eggs During Production
FDA is proposing measures to prevent Salmonella Enteritidis (SE) contamination of shell eggs during egg production. The motivation for this proposal is a farm-to-table risk assessment of SE in eggs which identified implementation of on-farm prevention measures as a very important step that could reduce the occurrence of SE infections from eggs. While voluntary quality assurance (QA) programs for egg production have led to meaningful reductions in SE illnesses, these programs are not always uniformly administered or uniformly comprehensive in their prevention measures.
Moreover, the most recent data from the Centers for Disease Control and Prevention (CDC) show that SE illnesses have essentially remained steady for the past several years. CDC estimated that 118,000 illnesses were caused by consumption of SE-contaminated eggs in 2001. Accordingly, FDA believes that further actions to improve egg safety--building upon the safe consumer handling labeling and egg refrigeration at retail rule of 2000--are the most effective way to achieve our public health goals of a 50% reduction in overall salmonellosis and a 50% reduction in SE outbreaks by 2010.
What is FDA Proposing? The proposed rule's SE prevention measures include:
- Provisions for procurement of chicks and pullets
- A biosecurity program
- A pest and rodent control program
- Cleaning and disinfection of poultry houses that have had an environmental sample or egg test positive for SE before new laying hens are added to the house
- Refrigerated storage of eggs at the farm
- Producer testing of the environment for SE in poultry houses--if the environmental test is positive, FDA proposes that egg testing for SE be undertaken, and that, if an egg test is positive, the eggs be diverted from the table egg market
- Identification of a person responsible for SE prevention at each farm
- Recordkeeping requirements for environmental and egg sampling and testing and for egg diversion
- Exemptions: the proposed rule would not apply to producers who sell all of their eggs directly to consumers or producers with fewer than 3,000 laying hens. In addition, if a producer has 3,000 or more laying hens and all eggs at a farm are to be given a treatment that will achieve at least a 5-log destruction of SE or processed into egg products, then only the proposed refrigeration requirements would apply.
- Procurement of Chicks and Pullets: Chicks and pullets that came as chicks from breeder flocks would have to meet USDA's National Poultry Improvement Program's standards for "U.S. S. Enteritidis Monitored" status or equivalent standards. The fact that SE can be transmitted via the transovarian route means that chicks can be born SE-positive. They may remain infected as pullets, be placed into poultry houses as layers already carrying SE and then contaminate their eggs and, in addition, pass SE on to other layers within the poultry house.
- Biosecurity Program: A program would have to be instituted to prevent SE from being transferred from the environment into the poultry house or among poultry houses. Biosecurity is a routine part of all existing egg QA programs and is aimed at preventing the horizontal spread of SE. An effective biosecurity program must cover the grounds and all facilities, including poultry houses, for each egg farm in order to prevent cross-contamination among poultry houses and contamination of poultry houses from the environment. This includes, where practical, purchasing separate equipment for each poultry house within a farm because shared equipment can cause SE cross-contamination between poultry houses. Where separate equipment is not practical (e.g., manure removing equipment or egg belts), the proposed rule would require keeping such pieces of equipment clean and ensuring that they are not sources of SE contamination that can be spread from one house to another.
- Pest and Rodent Control Program: A program would have to be developed and implemented to control rodents, flies and other pests. Both rodents and flies have been shown to harbor SE within the poultry house environment. While baiting and trapping are possible methods to reduce a rodent population, producers should choose a method that will be effective in their individual houses. If rodenticides are used, care must be taken to prevent chickens or other nonrodents from consuming the bait. Flies and other pests would be monitored through spot cards, Scudder grills, sticky traps or another appropriate method that indicates pest activity. Debris within a poultry house and vegetation and debris outside of a poultry house that may harbor rodents and pests would have to be removed, and, where possible, poultry houses would have to be sealed against entrance by rodents and pests.
- Cleaning and Disinfection of Poultry Houses: Once a poultry house has had an SE-positive environmental or egg test, in order to prevent the SE problem from being perpetuated in the replacement flock, measures would have to be taken to rid the environment of SE before new laying hens are placed into that house. Procedures for cleaning and disinfection of a poultry house would include removal of visible manure, dry cleaning, followed by wet cleaning using disinfectants, and finally, disinfecting.
- Refrigerated Storage of Eggs at the Farm: Eggs would have to be stored at or below 45°F (7.2°C) ambient temperature if held at the farm for more than 36 hours after laying. This proposed requirement is the only SE prevention measure in this proposed regulation that applies to all producers with 3000 or more laying hens, regardless of whether their eggs will be treated to achieve a 5-log destruction of SE or processed into egg products.
- Producer Testing for SE in Poultry Houses: Shell egg producers would have to conduct environmental testing for SE as an indicator of whether SE prevention measures are working effectively, if:
- They have 3,000 or more laying hens that produce shell eggs for the table market,
- They do not sell all their eggs directly to consumers, and,
- Any of their eggs that are produced at a particular farm do not receive a treatment that achieves at least a 5-log destruction of SE or are processed into egg products.
- Identification of a Person Responsible for SE Prevention: One individual at each farm would be responsible for administration of SE prevention measures. Because egg production operations tend to be small and may have frequent turnover in staff, it is particularly important that one individual have training equivalent to a standardized curriculum recognized by FDA or be otherwise qualified through job experience to administer the SE prevention measures.
- Recordkeeping Requirements: Shell egg producers would have to keep records indicating compliance with environmental and egg sampling requirements and the results of the testing performed and, when applicable, must also keep records indicating compliance with the egg diversion requirements, if:
They have 3,000 or more laying hens that produce shell eggs for the table market,
They do not sell all their eggs directly to consumers, and,
Any of their eggs that are produced at a particular farm do not receive a treatment that achieves at least a 5-log destruction of SE or are processed into egg products.
These records may be handwritten logs, invoices, documents reporting laboratory results, or other appropriate records.
- Costs and Benefits of Proposed Regulation: The regulation as proposed will have an expected annual cost of $82 million and prevent an expected 33,450 illnesses due to SE annually, at a cost of $2,450 per illness prevented. The proposed regulation will provide expected total annual benefits of $580 million resulting in $498 million in net benefits annually
Adapted from http://www.cfsan.fda.gov/~dms/fs-eggs6.html
Friday, May 11, 2007
Recall Plan
Product Recall plan:
1. Company receives product defect information, which would include product batch number, either from AVA or from QA department in the company.
2. Company needs to tell the local authority regarding the hazard in the food product within 24 hours after receiving the defect information.
3. Determine the classification of the necessary recall plan based on the potential hazard of the defective product, whereby it can be classified as class I, II or III, after consultation with local authority. USDA (When product is exported) or AVA (In Singapore)
Class I recall:
Carried out when there is a high chance that the defect product could cause health hazard situation which would result in health problems or death to the users. An example would be when ready-to-eat food is contaminated by pathogenic bacteria such as Listeria monocytogenes, which would cause foodborne illness when product is consumed.
Class II recall:
Carried out when the defect product might cause potential health hazard situation to the users where there is a low chance to cause adverse health consequences from eating the food. An example would be labeling error on packaging of food product which fails to meet the local regulation and might cause hazard to users. For example, did not label egg in the ingredient list when egg is actually used in the food product.
Class III recall:
Carried out when the defect product will not cause adverse health consequences to the users. An example would be minor labeling error on packaging of food product which fails to meet the local regulation but are unlikely to cause hazard to users.
Taken from http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/index.asp?WhatUserSaid=What+does+it+mean+when+a+recall+is+designated+Class+I%2C+Class+II%2C+or+Class+III%3F#Question
4. Determine the level of recall needed to be carried out whereby there are 3 levels of recall, namely wholesale, retail and consumer, after discussion with USDA or AVA.
Since we are selling directly to supermarkets for sale, recall to retail level as well as consumer would be carried out.
5. Should a recall is necessary after discussion:
- Inform the affected distributors to cease all sales of defective products through verbal communication first and followed by recall letter (GL2/001)
- Distributors are to quarantine all the defective stocks first
- Inform the public through press release within 24 hours
- Arrangement for collection of defective stocks from affected distributors for collation and quarantine in warehouse
- Complete the recall and submit full recall report (RR2/005 to AVA recall officer within 3 weeks from the date of initiation of recall
- Submit proof of action taken on recalled stocks (Re-export documents or Certificate of destruction) within 3 months from the date of completion of recall
- Submit proposal of corrective actions to AVA for approval
- Carry out the corrective actions on approval by AVA
1. Company receives product defect information, which would include product batch number, either from AVA or from QA department in the company.
2. Company needs to tell the local authority regarding the hazard in the food product within 24 hours after receiving the defect information.
3. Determine the classification of the necessary recall plan based on the potential hazard of the defective product, whereby it can be classified as class I, II or III, after consultation with local authority. USDA (When product is exported) or AVA (In Singapore)
Class I recall:
Carried out when there is a high chance that the defect product could cause health hazard situation which would result in health problems or death to the users. An example would be when ready-to-eat food is contaminated by pathogenic bacteria such as Listeria monocytogenes, which would cause foodborne illness when product is consumed.
Class II recall:
Carried out when the defect product might cause potential health hazard situation to the users where there is a low chance to cause adverse health consequences from eating the food. An example would be labeling error on packaging of food product which fails to meet the local regulation and might cause hazard to users. For example, did not label egg in the ingredient list when egg is actually used in the food product.
Class III recall:
Carried out when the defect product will not cause adverse health consequences to the users. An example would be minor labeling error on packaging of food product which fails to meet the local regulation but are unlikely to cause hazard to users.
Taken from http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/index.asp?WhatUserSaid=What+does+it+mean+when+a+recall+is+designated+Class+I%2C+Class+II%2C+or+Class+III%3F#Question
4. Determine the level of recall needed to be carried out whereby there are 3 levels of recall, namely wholesale, retail and consumer, after discussion with USDA or AVA.
Since we are selling directly to supermarkets for sale, recall to retail level as well as consumer would be carried out.
5. Should a recall is necessary after discussion:
- Inform the affected distributors to cease all sales of defective products through verbal communication first and followed by recall letter (GL2/001)
- Distributors are to quarantine all the defective stocks first
- Inform the public through press release within 24 hours
- Arrangement for collection of defective stocks from affected distributors for collation and quarantine in warehouse
- Complete the recall and submit full recall report (RR2/005 to AVA recall officer within 3 weeks from the date of initiation of recall
- Submit proof of action taken on recalled stocks (Re-export documents or Certificate of destruction) within 3 months from the date of completion of recall
- Submit proposal of corrective actions to AVA for approval
- Carry out the corrective actions on approval by AVA
Sunday, April 29, 2007
Safety with Eggs
Playing It Safe With Eggs
What Consumers Need to Know
Here is some basic rules we should follow to prevent food borne illness from eggs
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
- Buy eggs only if sold from a refrigerator or refrigerated case.‡
- Open the carton and make sure that the eggs are clean and the shells are not cracked.
- Refrigerate promptly.
- Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
- Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
- Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
- Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
- For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Serve Safely
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
- Serve cooked eggs and egg-containing foods immediately after cooking.
- For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
- Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Chill Properly
- Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
- Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
- Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
- Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
- Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
- Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
- If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
What Consumers Need to Know
Here is some basic rules we should follow to prevent food borne illness from eggs
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
- Buy eggs only if sold from a refrigerator or refrigerated case.‡
- Open the carton and make sure that the eggs are clean and the shells are not cracked.
- Refrigerate promptly.
- Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
- Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
- Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
- Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
- For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Serve Safely
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
- Serve cooked eggs and egg-containing foods immediately after cooking.
- For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
- Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Chill Properly
- Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
- Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
- Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
- Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
- Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
- Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
- If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
Friday, April 27, 2007
Interesting manufacturing of ramen
adapted from http://www.instantramen.or.jp/english/process/index.html
Wonder how instant ramen is made? For such a simple-looking product, almost every manufacturing step is monitored closely to ensure high quality and safety in the food. Several important process steps like deep frying would help to ensure the water content of noodle are low so that risk of microbial growth is lowered as well as increase rehydration time during cooking. More answers for question could be found on http://www.instantramen.or.jp/english/outline/index.html
Tuesday, April 3, 2007
FooD Safety
Do u Know of the "Invisible enemy" present in food? Even though the food might look appealing and safe for consumption, there might be present of millions of Bacteria on your food. Bacteria are known as "invisible enemy" as they are too small for our naked eyes to see and could cause serious illness to those who consume them. These bacteria may be present on foods when purchased or get into food during preparation, cooking, serving or storage.
Here are some of the important facts of bacteria:
Here are some of the important facts of bacteria:
- Bacteria are a part of all living things and are found on all raw agricultural products
- Harmful bacteria can be transferred from food to people, people onto food, or from one food to another
- Bacteria can grow rapidly at room temperature
- Growth of harmful bacteria in food can be slowed or stopped by refrigerating or freezing
- Food-related illness can produce symptoms from mild to very serious. Illness can occur from 30 minutes to two weeks after eating food containing harmful bacteria
So how can we fight against these invisible enemies? Follow these 4 simple rules!
- CLEAN - Wash hands, utensils and surfaces in hot soapy water before and after food preparation, and especially after preparing meat, poultry, eggs or seafood to protect adequately against bacteria. Using a disinfectant cleaner or a mixture of bleach and water on surfaces and antibacterial soap on hands can provide some added protection.
- SEPARATE - Keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat foods; never place cooked food on a plate that previously held raw meat, poultry, eggs or seafood.
- COOK - Cook food to the proper internal temperature (this varies for different cuts and types of meat and poultry) and check for doneness with a food thermometer. Cook eggs until both the yolk and white are firm.
- CHILL - Refrigerate or freeze perishables, prepared food and leftovers within two hours and make sure the refrigerator is set at no higher than 40°F and that the freezer unit is set at 0°F.
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