Food Recalls Due to Suspected Botulism Contamination

Where: New York City


Case 1: Boiled Horse Mackerel in 450g vacuum sealed plastic bags
Company: Bao Ding Seafood
When: 06/01/2010
Why: During a routine inspection performed by the New York State Department Agriculture and Markets food inspector, it was confirmed that the entails of the fish used in the product was not removed before processing.
Recall procedure: Even if the mackerel smells and looks fine, consumers are being warned not to use this product and to return it to the location where it was purchased.


Case 2: HAPPYTOT Stage 4.  HAPPYBABY Stage 1 and Stage 2 baby foods
Company: Nurture Inc.
When: 18/01/2010
Why: After a complaint from a consumer regarding swollen baby food packaging pouches, the Food and Drug Administration contacted the company and recommended that consumers not use any varieties of HAPPYTOT Stage 4.  HAPPYBABY Stage 1 and Stage 2 baby foods.
Recall procedure: Return to place of purchase for full refund or contact the company. Any products that may be contaminated should be discarded in an area where pets or children are not able to gain access to them.

Adapted from http://www.ebotulismfoodpoisoning.com/two-recent-food-recalls-related-to-botulism-contamination-fears/
Deborah Foong

Sodium nitrite in meat

Sodium nitrite plays an important role in curing and preserving, along together with sodium erythrobate which is also curing agent and preservative.
Preservation is added to inactivate, delay or prevent the growth of microbes. Usually, nitrites and salt are used to preserve dry cured ham. Nitrite plays a significant role in stability of cured meats. But some nitrites will disappear during processing and storage. The main preservative was believed to be salt.

Nitrite in meat greatly delays development of botulinal toxin (botulism), develops cured meat flavor and color, retards development of rancidity and off-odors and off-flavors during storage, inhibits development of warmed-over flavor, and preserves flavors of spices, smoke, etc

Adding nitrite to meat is only part of the curing process. Ordinary table salt (sodium chloride) is added because of its effect on flavor. Sugar is added to reduce the harshness of salt. Spices and other flavorings often are added to achieve a characteristic "brand" flavor. Most, but not all, cured meat products are smoked after the curing process to impart a smoked meat flavor.

Sodium nitrite, rather than sodium nitrate, is most commonly used for curing (although in some products, such as country ham, sodium nitrate is used because of the long aging period). In a series of normal reactions, nitrite is converted to nitric oxide. Nitric oxide combines with myoglobin, the pigment responsible for the natural red color of uncured meat. They form nitric oxide myoglobin, which is a deep red color (as in uncooked dry sausage) that changes to the characteristic bright pink normally associated with cured and smoked meat (such as wieners and ham) when heated during the smoking process.

Nitrite in meat. (2011). Retrieved from: http://www.extension.umn.edu/distribution/nutrition/DJ0974.html
Chua Hui Qing

HACCP Certification

Why should you buy our company's barbequed beef ? The answer is simple, as our company is HACCP Certified, this is to ensure that the product in which you have purchased from us is wholesome. Thus is our way of ensuring that you receive only the best from us. 

So firstly what is HACCP ??

HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique used to prevent microbiological, chemical and physical contamination along the food supply chain, in our case during the production of the barbequed beef. 

The HACCP technique encompasses identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.

The effective implementation of HACCP will improve the ability of our company to; promote consumer confidence and conform to regulatory and market requirements. 

HACCP in relation to our barbequed beef. 

Through out the production and processing of our barbequed beef , we have identified the possible hazards and this has allowed us to come up with 3 Critical Control Point. They are; the weighing of sodium nitrite, the barbequing process and last but not least the metal detection process. These three steps have been identified as critical points which need to be carefully monitored and controlled. 

1.Weighing of sodium nitrite

This is important as sodium nitrite has the ability to inhibit the proliferation of Clostridium Botulinum which is a spore former. This meaning even with the application of heat in the smoking and barbequing. If Clostridium Botulinum were to be present it will not be eliminated or killed. And therefore the weighing of this preservative is very critical as it will help in ensuring that our product is safe for consumption. To ensure this the quantity of sodium nitrite will be verified using a calibrated weighing scale this will occur at every batch of production. This microorganisms is harmful as Clostridium Botulinum produces a potent neurotoxin- botulism which can result in fatality if present in large amounts. This is why it is of utmost importance to us to ensure that this microorganisms is inhibited. 

2. Barbequing process

This step is a CCP as this step involves the application of heat. The barbequing temperature is 95^oC. At this temperature all of the microorganism which were identified as potential hazards will be killed by the barbequing temperature. Microorganism such as Listeria Monocytogenes will be inactivated at temperatures above 70^oC. Clostridium Botulinum toxins will be inactivated by heating at 85^oC for more than 1 minute with an exception for the spores, Escherichia Coli and Escherichia Coli 0157:H7  is rapidly inactivated by heat while Clostridium Perfringens the vegetative cells are destroyed by heating or by freezing while the enterotoxins inactivated by heating for 5 minutes at 70^oC. This step is therefore critical in eliminating the presence of these microbes. However as preventive measures such as good personal hygiene, the wearing of gloves, Good Manufacturing Practices and putting the staff through a compulsory basic food hygiene course this occurrence of these microbes are unlikely or low. To monitor the barbequing temperature, a infrared thermometer will be used to verify the temperature. The thermometer will be calibrated at the start of every production and it will be verified by the operator. 

3. Metal detector

This step has also been identified as CCP because it is very critical to ensure that there is no metal pieces present in the barbequed beef. This is because the presence of metal pieces can result in fatality or serious injuries. This can greatly destroy the company's reputation and may cause consumers to lose faith in our product in a worse case scenario it may cause the company to go close down if business does not pick up. Therefore the company will be using a metal detector machine to ensure the absence of metal pieces in the end product. The presence of metal pieces will not be tolerated and any end products with metal will be discarded. These metal pieces if present would originate from the cutting blade which is mince and cut to beef respectively. The operator will verify that the machine is functioning at it's optimum by testing the machine by passing a stainless steel piece through the machine before the end product is pass through. 

Therefore in conclusion, these 3 steps have been identified as CCP as if not closely monitored and checked may lead to undesirable consequences. All in all these is our company's three CCP. 

RACHEL BOEN 

Manitoba. (N.A.). Foodborne Pathogens Facts. Available: http://www.gov.mb.ca/agriculture/foodsafety/processor/pdf/cfs02s120a.pdf. Last accessed 29th March 2011. 

Types of bak kwa and effects on health

Two types of bak kwa exist in Singapore, namely the minced pork and sliced pork versions.

The minced pork version is prepared by shaping the minced meat into slices before grilling them, making them fattier than the sliced prok version. The sliced version is usually leaner and tougher as it is prepared by slicing off blocks of meat.

In time, many variations of bak kwa have surfaced, such as a chilli pork variant catering to spicy food lovers and chicken or beef versions as an alternative to those unable to consume pork. Other varieties exist such as those being prepared with duck, ostrich, prawn, lobster and even crocodile meat. Others include those made from premium pork belly, bak kwa containing ginseng and a version where pineapple chunks are combined witht he meat during production.

A major concern to health pertains to its preparation method, where the grilling of the meat over a charcoal fibre may trigger formation of carcinogens in the meat.

Additionally, the Chinese consider it a 'heaty' food which may cause ulcers, coughs and sore throats in excessive amounts.

Sales of bak kwa in SIngapore were also affected during the Nipah virus outbreak in 1999, which had Singapore banning live pig imports from Malaysia and Indonesia.

Guay, Ee Ling. (2010). Bak Kwa. National Library Board
http://infopedia.nl.sg/articles/SIP_1746_2010-12-30.html

Joshua Chee

Vacuum Packaging Material

Vacuum pouches are usually multi-layered nylon and polyethylene. All plastic materials has an oxygen transfer rate (OTR). The OTR of the pouch you use for long term storage is important because the longer the product stays oxygen free, the longer it will last. As the environment is kept anaerobic for a longer period of time. Some pouches has added materials to increase the effectiveness of the barrier. Commercial products such as smoked beef jerky uses such pouches.


Reference:
Doug Care Equipment, Inc.. (1999). TYPES OF VACUUM POUCHES & BAGS. Available: http://www.dougcare.com/foodstorage/homebags.htm. Last accessed 26th March 2011.


Deborah Foong

History of "bak kwa"

Bak kwa, also known as rou gan (肉干), is a dried savoury sweetmeat which traditionally takes the form of thin square slices and is usually made from pork. Bak kwa and rou gan mean “dried meat” in Hokkien and Mandarin, respectively. It is also sometimes referred to as barbecued pork, dried pork or pork jerky. Bak kwa, which has its origins in China, has become a favourite local snack in Singapore, with its popularity peaking during the Chinese New Year period, as evidenced by the long queues at the branches of famous bak kwa chains.

Bak kwa is thought to have derived from a meat preservation and preparation technique used in ancient China. It is also considered a Hokkien delicacy, as it originated from the Fujian province in China, where poverty meant that the consumption of meat was a luxury usually reserved for Chinese New Year. Leftover meat would be preserved by slicing the meat into thin sheets and marinating them with sugar and spices, before air-drying the slices and cooking them over a hot plate. When immigrants brought this delicacy over to Singapore and Malaysia, it took on local characteristics. For example, while the meat is still air-dried, it is instead grilled over charcoal, which imparts a smokier flavour. The local version is also sweeter than its original counterpart.

The first and oldest bak kwa shop in Singapore is Kim Hock Guan, which was set up in 1905 with the first outlet in Rochor Road. Other major players in the local bak kwa business include Bee Cheng Hiang, Lim Chee Guan, Fragrance Foodstuff and Kim Joo Guan.

Hew Li Cheng

Different cuts of meat from a cow: whereby the upper parts of the beef are usually the tender part(e.g..sirloin) of the cow and the lower part are usually the tougher cuts (e.g. Brisket, Flank) of a cow.The upper part of the cow body muscle are used less frequently as compared to the lower parts of the cow. Thus, it explains why the upper cuts are the tender part of a cow.  For tender part of the cow, dry heat method(e.g. BBQing, grilling, baking,frying) are usually used to cook the meat. For the tougher cuts, moist-heat cooking method(e.g. braising, stewing) are usually used.

Mad cow disease: It is also know as Bovine spongiform encephalopathy (BSE) , a neurodegenerative disease found in cattle that is fatal. They are transmitted to human when infected beef are consumed. Cow that are infected have spongy degeneration in brain and spinal cord. The infectious agent are normally from remains of cattle infected.However, it remains a mystery of where this disease originate. 

ARTICLES related to mad cow disease: 

New study finds that mad cow disease can be transmitted through the air
Thursday, January 20, 2011 by: Tony Isaacs

(NaturalNews) A shocking new study has found that mad cow disease can be transmitted through the air. Prior to the study, it was believed that humans could only be infected through consumption of food products from infected cows, contaminated surgical instruments or blood transfusions. The new findings raise serious questions about airborne transmission risks, particularly among people who work in science labs and meat and animal feed facilities.

Mad cow disease is the popular term for "bovine spongiform encephalopathy" (BSE), a fatal neurodegenerative disease in cattle that causes a spongy degeneration in the brain and spinal cord. The disease is transmitted by tiny micro-organisms known as prions. Five known human prion diseases exist, including Creutzfeldt-Jakob disease, as well as six non-human diseases, including scrapie, chronic wasting disease and mad cow disease (which sometimes jumps to humans through contaminated meat).

Almost 300 people have died from mad cow disease to date. In addition, over half a million cattle have died from the diseases and several million more have been killed from extermination efforts. Although thus far prions have only been found to infect one to two people per million in the United States each year, as much as 15 percent of deer in some Colorado populations carry chronic wasting disease.

The new study was conducted by a team of scientists at the universities of Zurich and Tubingen and the University Hospital Zurich and was led by Professor Adriano Aguzzi. To see if airborne prions could cause infection in mammals, Aguzzi and his team exposed several small groups of mice to different concentrations and exposure times of aerosolized prions that cause scrapie.

All mice except one group, which was exposed to a very light concentration of prions, got infected and died about 150 to 200 days after exposure. Other forms of prion exposure typically require very high concentrations to do anything; thus, Aguzzi was surprised by the lethality of the mad cow prions.

"Common knowledge is that prions aren't airborne, and can't cause infection that way," said Aguzzi. "We were totally surprised and also a bit frightened at how efficient [airborne infections] were."

Most infectious diseases are spread by bacteria or viruses, which use genes to copy themselves. But prions are a third form of disease discovered in 1982, and they're made only of misfolded proteins. The misfolded proteins convert healthy proteins into long fibrils, which in turn create more prions until the host dies from destroyed brain and nervous tissue. Prion symptoms appear suddenly months or years after infection and are 100 percent fatal.

The prions appear to transfer from the airways and colonize the brain directly because the immune system, which prevents the passage of prions from the digestive tract to the brain, does not recognize airborne prion infection.

"Prions are like an enemy within, the alien in some B-movie that transforms people to an evil version," said prion biologist Edward Hoover of Colorado State University, who was not involved in the study. "The immune system doesn't see them coming."

Due to the disease's long incubation period, the number of human and animal deaths is expected to rise. Almost half a million BSE-infected animals had entered the human food chain before controls on high-risk offal were introduced in 1989.

Strict precautionary measures against airborne prion infections do not exist in most scientific laboratories, slaughterhouses and animal feed. Given the new findings, Professor Aguzzi recommends precautions be taken to minimize the risks of prion infection in humans and animals.

Aguzzi emphasized, however, that the findings stemmed from the production of aerosols in laboratory conditions and that Creutzfeldt-Jakob patients do not exhale prions.

Note: Both Natural News and the author oppose the use of animals in lab experiments as well as the inhumane treatment of animals in slaughterhouses.


Articles obtained from :http://www.naturalnews.com/031058_mad_cow_disease_transmission.html

Heart-shaped "Baw kwa" for special occasions like valentine's day.

"BBQ beef" brother? pig shape baw kwa ~

Evania Wong shu fang - TA03