Korea - Restaurants using food leftovers
22 Dec 2008
DONG-A ILBO - Bhang Hyeong-nam [edited] [iFSN]
According to this story, the government has joined forces with consumer protection agencies and restaurant associations to campaign against the reuse of leftovers at restaurants. At an event hosted by the Health, Welfare and Family Affairs Ministry, participants pledged to serve a consumable amount of food and not to reuse food leftovers; make it rule to order an amount of food they can consume; eat all food served; and to use and promote restaurants not reusing leftovers. The seriousness of the leftover reuse problem is such that the government has had to step in. The story goes on by explaining that certain Korean restaurants and those serving homestyle meals are reportedly serving side dishes left uneaten by a patron to other customers, and even main dishes such as soups and stews by reheating them. Korean sushi restaurants often wash and reuse decorative shredded radish. Of the 20 restaurants chosen randomly by a KBS investigative news magazine, 16 were found to have reused food. The ministry will revise a food hygiene law and shut down restaurants caught for a third time for serving leftover food.

Australia - Report on food handling practices and microbiological quality of sushi
18 Dec 2008
FSANZ [edited][iFSN]
As sushi can contain perishable ingredients and involves a significant degree of manual handling during preparation, for regulatory purposes it is normally regarded as a potentially hazardous food. Many businesses selling sushi commonly display it out of temperature control, as they report that keeping sushi under refrigeration conditions affects the quality of the rice, as it tends to become crunchy, and ingredients lose their flavour. In 2006, a survey of Food Handling Practices and Microbiological Quality of Sushi was proposed by the New South Wales Food Authority (NSWFA) and endorsed by the Implementation Sub Committee for inclusion on the Coordinated Food Survey Plan for 2006 and 2007. The NSWFA was the lead agency for the survey. Eighty nine sushi outlets across NSW, SA, NT and the ACT were randomly selected to be included in the nationally coordinated survey. Sushi sold in restaurants, where food is mostly made to order and consumed immediately, was excluded from the survey. Of the outlets selected, 55 premises displayed sushi in an enclosed cabinet, 13 displayed sushi on a moving conveyor belt and 1 displayed sushi in both a cabinet and on a conveyor belt. Where possible, each sushi outlet was visited twice between June 2006 to June 2007, once each during the summer months (December – February) and winter months (June – August). Seventy three samples of rice and 851 samples of sushi were collected from the retail sushi outlets and examined for compliance with the FSANZ microbiological guidelines for ready- to-eat foods. A particular focus was given to sushi containing raw seafood, with raw samples of tuna and salmon examined for the presence of histamine.
In addition, a survey of food handling practices was conducted in 69 sushi outlets in NSW, SA and NT (ACT outlets were not surveyed). These outlets were surveyed using a questionnaire during the initial visit to the premises.
The areas covered by the questionnaire included:
• how the sushi rice was acidified and stored
• preparation and display of sushi.
The microbiological quality of samples tested was generally very good, with 72/73 (98.6%) of sushi rice samples and 805/851 (94.6%) of sushi samples considered acceptable (satisfactory or marginal according the microbiological guidelines). Six sushi samples were categorized as potentially hazardous due to elevated levels of Bacillus cereus. An increase in the number of marginal, unsatisfactory and potentially hazardous samples were observed during the summer months, with significantly higher levels of fecal coliforms and E. coli detected. The presence of Listeria monocytogenes in 3% of samples confirms the current risk management strategy of communicating that sushi is a high risk food that should be avoided by at-risk groups such as pregnant women. All samples of raw seafood tested were found to be within the Australia New Zealand Food Standards Code (the Code) limit for histamine levels.
Food handling survey responses highlighted several potential areas for improvement. It was found that cooling of cooked rice was often uncontrolled and verification of the pH of sushi rice after acidification was rarely undertaken, sometimes resulting in rice with a higher pH than the 4.6. In addition, sushi outlets generally did not have a documented system for identifying how long sushi had been displayed out of temperature control.

New Zealand - Bacteria warning over cream goodies
15 Dec 2008
New Zealand Herald - Brooke Donovan [edited][iFSN]
It is reported that New Zealand Food Safety Authority surveyed bakeries in five of New Zealand's largest cities and found some creamy treats were potentially hazardous. The survey was carried out in Auckland, Hamilton, Wellington, Christchurch and Dunedin between January and August last year. The authority said 96 percent of the 250 products tested were microbiologically safe. But a few - 1.2 percent of the overall survey - had unacceptable levels of the bacteria Bacillus cereus. The average cabinet temperature was 8C, instead of the mandatory 4C. It said 4 percent of the bakeries surveyed stored cream-filled products overnight for use the next day, and 28 percent stored custard cakes. Sixty-three percent of bakeries did not use disposable piping bags for fillings, and reusing such equipment could lead to bacteria forming.

New Zealand - Scientific studies inform strategy to reduce incidence of campylobacteriosis
12 Dec 2008
NZFSA
The New Zealand Food Safety Authority (NZFSA) has today released five reports on scientific studies and other work completed as part of its strategy to deal with the problem of Campylobacter in the food chain. The reports cover aspects of managing Campylobacter across the food chain and include on-farm management practices, information about the effectiveness of freezing and leak-proof packaging, consumer issues, and determining the source of Campylobacter. NZFSA’s “Campylobacter Risk Management Strategy” has also been updated.
Judi Lee, NZFSA Principal Adviser (Risk Management) says NZFSA and the poultry industry together with suppliers and retailers, have made considerable progress. Systems and interventions have been put in place to reduce the numbers of Campylobacter bacteria that make it through the food chain into kitchens and cause illness for consumers. “The revised strategy notes this effort and the changes that have been made. It also updates the status of current research and provides indicative timelines for future projects. We’ve said from the start of this project, there is no silver bullet to reduce the incidence of Campylobacter but developments to date are encouraging” said Judi Lee.
“Solving the problem isn’t simple, but NZFSA aims to achieve a 50% reduction in foodborne campylobacteriosis by 2012 through a range of measures across the food chain, from stricter controls on farm through to increased awareness of food safety issues for consumers.”
The “Campylobacter Risk Management Strategy” spells out an ongoing programme, which is reviewed each year in response to latest research and new information. NZFSA is working in partnership with industry to develop solutions to reduce the risk Campylobacter poses to human health.
New science to better understand the complex nature of the problem is a key component. The five reports released today cover consumer issues, source attribution, on-farm management practices, the effectiveness of freezing and leak-proof packaging.
Key findings are:
• Poultry is confirmed as the number one source of campylobacteriosis. A hazard reduction programme aimed at significantly decreasing contamination of fresh poultry meat has the potential to at least halve the number of reported cases of human campylobacteriosis.
• Freezing is one possible intervention - it reduces but does not eliminate Campylobacter. Most New Zealand consumers reportedly prefer to purchase fresh poultry meat and around 70% of consumers purchase half or more of their poultry meat fresh. However, nearly 70% of those consumers also freeze over half of this poultry meat in the home.
• Leak-proof packaging minimises risk from cross-contamination until the pack is opened. A reduction in foodborne risk is still dependent on good hygienic practices by consumers during handling and preparation of the product.
• Consumers prefer control measures early in the food chain (on farm). 89% of consumers surveyed thought chicken was the primary cause of illness. Of those surveyed, there appears to be an increase in the practice of thawing chicken in the refrigerator opposed to the kitchen bench as a result of heightened awareness of chicken-related food safety issues.
• Most of the recommendations to improve on-farm biosecurity have already been addressed since the release of the NZFSA/Poultry Industry Association of New Zealand Biosecurity Manual in March this year. Control measures have been implemented and will continue to come under scrutiny with an in-depth review planned for 2009.
“These reports from the ‘Campylobacter Risk Management Strategy’ will help NZFSA in applying its risk management framework to some key areas of interest,” says Judi Lee.
The updated “Campylobacter Risk Management Strategy” details further work already underway or planned to start over the next 12 months and is available on the NZFSA website. The full reports are also available along with NZFSA’s Science Interpretative Summaries.
The reports released today were commissioned by NZFSA and conducted by the Institute of Environmental Science and Research Ltd (ESR) and Massey University.

New Zealand -New studies quantify foodborne illness in NEW ZEALAND
12 Dec 2008
NZFSA [edited][iFSN]
The extent and cost of foodborne illnesses in New Zealand have been quantified in the findings of three new reports released today by the New Zealand Food Safety Authority (NZFSA).
Dr. Donald Campbell, NZFSA’s principal adviser of public health said “foodborne diseases have a major impact on New Zealanders’ health and our economy.”
When looking at the annual cost of the major foodborne illness to New Zealand, findings from the 2008 report titled ‘Risk Ranking: Estimates of the Cost of Foodborne Disease for New Zealand’ estimate the cost to society to be in the vicinity of $86 million. Approximately 90% of this cost is attributed to lost productivity due to absence from work. Campylobacteriosis is shown to account for approximately 90% of the estimated cost of foodborne illness.
“Our earlier ‘Risk Ranking’ report found that New Zealanders lost around five million days to all acute gastrointestinal illnesses. This dollar cost of the foodborne component further emphasises the importance of ensuring that public health is protected,” said Donald Campbell.
The two other reports released are the first in a series. These are the ‘Annual Report of Potentially Foodborne Disease in New Zealand 2006’ and the same report for the 2007 year. This series will provide a consistent source of data and method of presentation to allow the monitoring of all foodborne illness in New Zealand. They provide valuable information that NZFSA and other science-based organisations can use to work to reduce the incidence of many illnesses where food and micro-organisms are factors.
The reports released today were commissioned by NZFSA and conducted on its behalf by the Institute of Environmental Science and Research Ltd (ESR).

Australia - Children consume low levels of food colors
10 Dec 2008
FSANZ [edited][iFSN]
Australian children are consuming low levels of food colours, according to a survey of added colours in foods released today by Food Standards Australia New Zealand.
FSANZ’s Chief Scientist, Dr. Paul Brent said the results of this survey are very positive and indicate that colours are not being used above maximum permitted levels, or at levels that would pose a risk to consumers.
“This survey provides significant reassurance that there is no public health and safety risk from the consumption of foods containing added colours as part of a balanced diet.
“The survey found that the concentrations of added colours in foods in Australia are very low, mostly less than 25% of the maximum permitted levels. It also showed that estimated dietary exposures to all permitted synthetic food colours were less than 10% of the Acceptable Daily Intake for all population groups assessed, even for high consumers of added food colour.
“Additionally, the survey found that the average concentrations of synthetic colours in foods were well below the concentrations used in the recent UK Southampton study into colours and behavioural change, which found limited evidence that mixtures of certain colours and sodium benzoate had an effect on the activity and attention of children. For example, the UK study assumed a concentration of 67 mg/kg of the colour tartrazine in confectionery, whereas the average concentration of tartrazine in confectionery in the FSANZ survey was only 10 mg/kg.
“Australian children are also consuming food colours at much lower levels than the amounts used in the UK Southampton study. For example, on average, 6 to 12 year olds in Australia are consuming the food colour tartrazine at 14% of the amount used for 8 to 9 year olds in the UK study and are consuming the colour sunset yellow at 21% and 8% of the amounts used in the UK study (in the two mixes).
“FSANZ does recognise that adverse reactions to foods and food additives occur in a small proportion of the population. These reactions are not the same as allergies but may include rashes and swelling of the skin, irritable bowel symptoms, behavioural changes in children and headaches.
“Additives (including colours) cannot be included in foods unless they are approved and included in the Australia New Zealand Food Standards Code. Food additives which are in a food or drink to perform a function must be identified on the label with either their name or its specific code numbers. The FSANZ survey found very good consistency with labeling requirements with nearly all colours detected listed on the food label.
“Parents can use food label information to identify when the additives included in the UK study are in their child’s diet, but it should not be assumed that simply taking these additives out of a child’s diet will eliminate these symptoms. If you think you or your child has a food intolerance we recommend you seek advice from a medical practitioner or accredited practising dietitian.
“FSANZ has commenced dialogue with peak food industry bodies on the current and future uses of synthetic and natural colours in foods, to inform future work by FSANZ,’ Dr. Brent concluded.
This analytical survey, commissioned by FSANZ, quantified actual levels of all permitted synthetic colours and two natural colours, annatto and cochineal/carmine in foods and beverages in Australia, in order to accurately estimate dietary exposure and assess the potential risk to human health for Australians.

Australia - Barbecue chefs put diners in danger
08 Dec 2008
Marissa Calligeros - BrisbaneTimes [edited][iFSN]
According to this story, the latest Australian research has revealed the average barbecuer could actually be putting themselves and their diners in danger. The story explains that research conducted by the Australian Chicken and Meat Federation (ACMF) showed 60 percent of people reported witnessing unsafe food hygiene practices at barbeques they had attended. The findings of the national survey show Queenslanders are at higher risk of food poisoning due to the steamy climate. It is reported that the barbecuer's biggest blunders were undercooking food and re-using plates that had held raw chicken or meat, risking cross-contamination. One third of people manning the tongs were seen taking chicken off the grill without first checking if it was properly cooked. “This type of behaviour suggests there is a lack of understanding of why certain food safety practices need to be followed,'' the ACMF executive director said. Diners were put at risk of potentially fatal Salmonella poisoning if poultry is undercooked, he said.

Australia and United Kingdom - New test helps drinking water safety
02 Dec 2008
Science Alert - Environmental Biotechnology CRC [edited][iFSN]
A novel rapid screening assay has the potential to reduce harmful waterborne disease outbreaks. The test can identify the major species of Cryptosporidium that are present in human feces in less than three hours. Cryptosporidium is the most common non-viral cause of diarrhea worldwide. The Environmental Biotechnology CRC (EBCRC) research team has collaborated with the Cryptosporidium Reference Laboratory in the United Kingdom to validate their real-time screening tool for Cryptosporidium detection using FISH (fluorescent in situ hybridisation). Current technologies take up to 15 hours to do the equivalent test.
"The technology is on the detection of human infectious Cryptosporidium species using fluorescent probes that target specific sequences of nucleic acid. The probes can distinguish C. parvum and C. hominis which are responsible for most of the outbreaks that are harmful to

New Zealand - Imported land-based seafood products given all-clear
01 Dec 2008
NZFSA [edited][iFSN]
Imported land-based aquaculture products such as shrimp, prawns and crabs that were tested by the New Zealand Food Safety Authority (NZFSA) as part of a new survey contained no detectable levels of residues from antimicrobial drugs. The survey was part of NZFSA’s Food Residue Surveillance Programme (FRSP) to ensure New Zealand’s food safety controls are working effectively and that those selling food meet their legal responsibilities to ensure it is safe, says Dr. Paul Dansted, NZFSA Principal Advisor (Chemicals). “NZFSA tested 30 random samples of imported land based aquaculture products (ILBA) from Thailand, Vietnam, India, Japan, China and Peru for the presence of triphenylmethylene dyes, nitrofurans, chloramphenicol, sulfonamides, and tetracyclines,” Dr. Dansted says. “These chemicals are sometimes used in land-based aquaculture to prevent the growth of bacteria and fungus. “No residues were detected. This gives us confidence that the products being sold in New Zealand meet requirements and are safe to consume.” The survey was designed to accurately reflect New Zealand’s recent history of imported land-based aquaculture products. It was carried out with the co-operation of the New Zealand Customs Service’s Auckland Central Clearing House, which coordinated the sampling process at the border. NZFSA last sampled land-based aquaculture products from China in July 2007. The few samples that did have residues were at very low levels with no risk to health. Dr. Dansted says the latest round of monitoring is additional to NZFSA’s routine checks on high risk goods, which are tested at the border to ensure any products that do not meet New Zealand standards are not sold here.

New Zealand - Food bugs cost $83m each year
29 Nov 2008
New Zealand Herald - Martin Johnston [edited][iFSN]
It is reported that food poisoning is costing New Zealand $83 million a year, according to a new study for the Food Safety Authority. The study by the Institute of Environmental Science and Research, made public this week, follows one in March which showed acute gastro-intestinal illness was more serious than previously thought, causing 4.6 million bouts of diarrhea and/or vomiting a year. Per capita, that is slightly higher than the rates in Australia and Canada. New Zealand has a very high rate of campylobacteriosis, with more than half of cases linked to chicken. The number of Campylobacter cases halved last summer, following intense focus including new controls on the poultry industry. Case numbers have been climbing again since June, although this is thought to be the normal seasonal cycle. The authority is appealing to home cooks to focus on kitchen hygiene with chicken and other raw meat.

South Korea - Muskrat poop may help treat food poisoning
13 Nov 2008
ANI
Scientists have found that the excrement of muskrats contains an antibiotic that can treat food poisoning. Ki Keun Kim and colleagues at Pusan National University, South Korea, have found that muskrat excrement contains a potent antibiotic that can kill the Salmonella bacteria, a common cause of food poisoning, and also the Vibrio bacteria that cause seafood-linked food poisoning.

Taiwan - Pediatric Campylobacteriosis in northern TAIWAN from 2003 to 2005
31 Oct 2008
BMC Infectious Diseases [edited] [iFSN]
Ji-Rong JRY Yang, Ho-Sheng HSW Wu, Chuen-Sheue CSC Chiang and Jung-Jung JJM Mu
http://www.biomedcentral.com/1471-2334/8/151/abstract
Background
There has been a marked increase in the incidence of, and concern regarding, human Campylobacter jejuni and C. coli infections worldwide during the last decade. As the highest infectious disease control apparatus in Taiwan, we aimed to describe the character of Campylobacter isolates from infected children, as well as basic information about the patients, from December 2003 to February 2005.
Methods
A total of 894 fecal specimens were collected by several clinics and hospitals from children who had diarrhea, followed by plating onto selective media. Drug susceptibility test of the isolates from these specimens were conducted by disk diffusion method and their serotypes were also studied using commercial antisera made in Japan.
Results
The isolation rate of Campylobacter during these 15 months was 6.8% and was higher in winter (11.1%) than in other seasons. C. jejuni was the most prevalent (95.1%) species in northern Taiwan, comparable to other developed countries. Among the 61 Campylobacter isolates, most were resistant to tetracycline (93.4%), nalidixic acid (91.8%), ciprofloxacin (90.2%), and ampicillin (85.5%). Erythromycin-resistant isolates represented 3.3% of all isolates, suggesting that this drug may be the first choice for treatment. The serotypes of the 61 isolates were demonstrated and only 41.4% were typable.
Conclusions
In this study, the Taiwan CDC provided an epidemiological analysis of Campylobacter infection, including the isolation rate, age, seasonal distribution, antimicrobial drug susceptibility patterns, and serotypes of the isolates from pediatric patients in northern Taiwan from 2003 to 2005.

China - Cyromazine in food chain
27 Oct 2008
The Poultry Site [edited] [Promed]
According to this story, Premier Wen Jiabao, at the closing of an Asia-Europe summit on Saturday [25 Oct 2008], vowed China would do all it could to bring the quality of Chinese food products up to international standard. But it is reported that it has emerged that cyromazine, a derivative of melamine, is widely used in pesticides and animal feed in China, and experts say it is absorbed in plants as melamine and that the chemical is already in the human food chain. However, no one knows how much melamine is absorbed into raw foods such as meat and vegetables, and experts are hoping Hong Kong's tests on vegetables and meat will shed some light.

China - Survey: 25% Beijing babies consumed tainted milk powder
26 Oct 2008
Xinhua News Agency [edited][iFSN]
It is reported that a community screening has found nearly one quarter of the 300,000-strong babies in the Chinese capital once consumed tainted milk powder. The door-to-door survey among the city's 307,779 families with infants under age 3 found 75,474, or 24.52 percent of the babies were fed with the contaminated formula. The large-scale community screening, the first of its kind in China, lasted from Sept. 20- Oct. 24.

Hong Kong - 34 food samples fail safety tests
24 Oct 2008
news.gov.hk [edited][iFSN]
The Centre for Food Safety tested about 11,500 food samples in July and August and found 34 to be unsatisfactory including 20 announced previously. A water spinach sample was found with a trace amount of pesticides while a preserved garlic was found to contain sulphur dioxide exceeding the permitted level. An eggplant and a Romaine hearts sample were found to contain cadmium. A chilled pork sample and a beef ball were found unsatisfactory, containing veterinary drug residues and non-permitted preservatives. Four samples of chilled prawn were found containing veterinary drug residues, while an oyster and a fish sample contained cadmium exceeding the permitted level and non-permitted colouring matters. A vegetarian food sample was found to contain Bacillus cereus and an instant noodle with chicken sample contained Staphylococcus aureus.

Thailand - Incidence and diarrhegenic potential of Bacillus cereus in pasteurized milk and cereal products
22 Oct 2008
Journal of Food Safety (Volume 28 Issue 4, Pages 467 - 481)
T. Chitov, R. Dispna and W. Kasinrerk [edited]if [iFSN]
Bacillus cereus , bacteria that commonly occur in foods, can potentially cause foodborne illness. Two important factors that contribute to the illness are the number of B. cereus in food and the ability of the organism to produce enterotoxins. This study investigated the number of B. cereus cells in dairy and cereal products in Thailand, using the plate count method and the presence of diarrheal-enterotoxin genes in the isolates through the polymerase chain reaction (PCR). The genes encoding hemolysin BL (hblA, hblC, hblD), nonhemolytic enterotoxin (nheA, nheB, nheC), cytotoxin K (cytK) and enterotoxin FM (entFM) were the targets of the PCR. B. cereus was found in all pasteurized milk samples and in 37.7% of the cereal product samples, ranging from 50 to 1.7 × 103 cfu/g. PCR results revealed that each gene occurred in more than half of the foodborne isolates tested. A large proportion (96%) of the isolates harbored enterotoxin genes and is considered to be potentially diarrhegenic.

New Zealand - New melamine testing results available
07 Oct 2008
NZFSA - Gary Bowering [edited][iFSN]
The New Zealand Food Safety Authority (NZFSA) has updated its table of foods tested for melamine presence. It is pleasing to see that most of the products we have tested continue to show no presence of melamine, says Dr. Geoff Allen, NZFSA Director (Compliance & Investigation).
However, there has been one food imported from China, a milk-based drink called Wahaha AD milk drink in 100 ml bottles that has 3.3 parts per million (ppm) of melamine. NZFSA’ s scientists have assessed the risks to consumers from this low level and we can advise people who may have drunk it that the level is below established safety limits and is unlikely to pose any health risk. Even though there is little risk to consumers we have informed the importer of the sampled product of this test result, and he has voluntarily removed the product from his shop shelves. Dr. Allen says that most products likely to pose a significant risk have been identified. NZFSA will publish the last few test results to come to its website over the next week or so. If we find melamine at a level high enough to cause concern, we will act immediately and appropriately to warn the public as we did when testing found levels of 180 ppm in White Rabbit Creamy Candies. Our overriding priority at all times is the safety of consumers. The results, including risk assessments for products where melamine was detected, are available online at: http://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/melamine/index.htm

Japan - The human health burden of foodborne infections caused by Campylobacter , Salmonella , and Vibrio parahaemolyticus in Miyagi Prefecture
01 Oct 2008
Foodborne Pathogens and Disease, Vol 5, No 5
Kunihiro Kubota, Emiko Iwasaki, Shunichi Inagaki, Tomomi Nokubo, Yoshiharu Sakurai, Mayumi Komatsu, Hajime Toyofuku, Fumiko Kasu
To estimate the human health burden of foodborne infections caused by Campylobacter , Salmonella , and Vibrio parahaemolyticus in Japan, an epidemiological study was conducted in Miyagi Prefecture. Laboratory-confirmed infections among patients with diarrhea caused by the three pathogens were ascertained from two clinical laboratories in the prefecture from April 2005 to March 2006. To estimate the number of ill persons who were not laboratory-confirmed, we estimated physician-consultation rates for patients with acute diarrhea by analyzing foodborne outbreak investigation data for each pathogen and the frequency at which stool specimens were submitted from a physician survey. Each factor was added to a Monte-Carlo simulation model as a probability distribution, and the number of laboratory-confirmed cases was extrapolated to estimate the total number of ill persons. The estimated incidence of foodborne infections per 100,000 per year in this region estimated by this model was 237 cases for Campylobacter , 32 cases for Salmonella , and 15 cases for V . parahaemolyticus . Simulated results indicate a significant difference between our estimated incidence and the reported cases of food poisoning in this region. An enhanced surveillance system is needed to complement the present passive surveillance on foodborne illnesses in Japan to identify food safety issues more precisely, and to monitor the effectiveness of risk management options.

China - Melamine-contaminated powdered infant formula in China - WHO update 2
29 Sep 2008
World Health Organization (WHO) Epidemic and Pandemic Alert and Response (EPR) disease outbreak news [edited] [Promed]
More than 54 000 infants and young children have sought medical treatment in relation to the melamine-contaminated dairy products in China, causing kidney stone; 3 deaths among infants have been confirmed, more than 13 000 infants are in hospital. Kidney stones in infants are normally very rare.
The World Health Organization (WHO) has published "Melamine and Cyanuric acid: Toxicity, Preliminary Risk Assessment and Guidance on Levels in Food."
This preliminary guidance was developed to assist national authorities in the decision-making process on deciding possible health concerns of melamine levels in food.
This preliminary guidance is proposed as a first pragmatic approach until more data become available, which would allow a more detailed assessment.
For more information
- Questions and Answers on melamine
< http://www.who.int/entity/csr/media/faq/QAmelamine/en/index.html >
- Melamine-contamination event, China, September 2008
< http://www.who.int/entity/foodsafety/fs_management/infosan_events/en/index.html >
- WHO page on breastfeeding
< http://www.who.int/topics/breastfeeding/en/index.html >
- Guidelines for the safe preparation, storage, and handling of
powdered infant formula
< http://www.who.int/entity/foodsafety/publications/micro/pif2007/en/index.html >

New Zealand - NZFSA releases more melamine results
19 Sep 2008
NZFSA [edited][iFSN]
The New Zealand Food Safety Authority (NZFSA) has now released further test results of infant formula sold on the New Zealand market and has received initial results on four icecream products. As with the 72 results already published, none of the samples tested showed any contamination with melamine.
Related stories
30 Sep 2008 – NZFSA NEW ZEALAND dairy testing statement
NZFSA [edited][iFSN]
New Zealand Food Safety Authority (NZFSA) has conducted a series of tests for melamine in a range of New Zealand dairy products, with none indicating deliberate melamine adulteration, says Dr. Geoff Allen, NZFSA Director (Compliance & Investigation). “Without exception, all results fall below the safety threshold set by NZFSA, and also fall below any safety limits set by other food safety regulators around the world including US and EU. “112 tests across all eligible dairy products and all major manufacturers have been completed, and sampling is continuing. All of these were negative for melamine. “With regards to the industry reports of the presence of incidental trace levels of melamine in lactoferrin, NZFSA confirms that one result from four tests of lactoferrin has returned a result at around the limit of detection of 1 ppm. This does not constitute a health hazard, particularly as lactoferrin is used as a minor ingredient and is not consumed as a food on its own. “It is NZFSA’s belief that this trace level may have arisen out of this specific unique process and is continuing to work with the industry concerned to better understand the biochemistry as to why this is happening. “From all 116 tests there is clearly no indication of any deliberate adulteration whatsoever and based on results to date we are confident that all New Zealand dairy products are fully compliant.”

South Korea - Copper-bottomed guarantee for safe shellfish in restaurants
09 Sep 2008
from a press release [edited][iFSN]
Putting brass where your money is could be a guarantee of safety according to researchers looking at the dangers of eating raw fish and shellfish in seafood restaurants, scientists heard today (Wednesday 10 September 2008) at the Society for General Microbiology's Autumn meeting being held this week at Trinity College, Dublin. The Asian diet traditionally includes lots of raw fish and shellfish, and diners and restaurateurs are aware of the risks of food poisoning posed by contaminating bacteria. In Korea between 2003 and 2006 around 12% of food poisoning cases were due to a type of bacteria called Vibrio , whose family includes the microbe that causes cholera. Now Korean scientists have come up with a simple and effective way of making sure that shellfish is safe – put a brass plate at the bottom of the fish tank. "We showed that copper ions diffuse out from a brass plate into a fish tank filled with seawater, and within 40 hours the copper killed 99.99% of the Vibrio food poisoning bacteria contaminating the living fish and shellfish," says Dr Jeong-Weon Huh from the Department of Health Research, at Gyeonggi-do Institute of Health and Environment, Republic of Korea. The copper is absorbed by the bacteria, causing them to die and fall off the gills and skin of the fish. Vibrio are even flushed from the internal organs of the fresh fish, sinking to the bottom of the tank. The remaining copper ions are absorbed from the seawater in the tank by sand and polyester filters, leaving safe, clean fish ready to be eaten by restaurant diners. "By being able to remove the copper ions, we can prevent people from consuming excess copper themselves, but let them safely enjoy any kind of fish, either raw or cooked," says Dr Jeong-Weon Huh. Koreans have claimed for a long time that food served in a traditional bowl called a bangzza is safer to eat. Now the food researchers have proved the science behind the myth. The 78% copper and 22% tin mixture used to make the traditional bangzza kitchenware allows enough copper ions to escape into the food that pathogenic microbes are rendered harmless.

Controlling Staphylococcus aureus on beef and sheep carcasses in Australia
04 Sep 2008
Food Protection Trends - David Phillips, Ian Jenson, John Sumner [edited][iFSN]
National baseline studies of the microbiology of Australian meat have indicated moderate levels of Staphylococcus aureus on carcass and boneless meats. A recent study of retail meat showed prevalence and concentration of the organism had increased from those at the abattoir and boning (fabrication) room levels. An investigation of handling processes in beef and sheep abattoirs and boning rooms established that there has been a radical increase in the use of gloves by operators. Introduced primarily for occupational health and safety reasons, the wearing of a disposable glove beneath a cut-proof and/or a chain mail glove has effectively eliminated S. aureus from carcasses at some abattoirs. At other plants, where glove use is not universal, S. aureus prevalence and concentration has been reduced compared with levels established by the last national baseline study (2004). However, investigations at one plant showed that even a small number of operators without gloves can lead to S. aureus being isolated from 80% of carcasses at a mean log10 concentration of 1 cfu/cm2.

Japan - Genetic variation of Listeria monocytogenes isolates from domestic and imported foods in Japan
02 Sep 2008 [edited][iFSN]
International Journal of Food Microbiology
Yoshitsugu Ochiaia, Otgonchimeg Batmunkha, Kunitoshi
sciencedirect.com
Phylogenetic analyses were carried out on a total of 118 Listeria monocytogenes isolates from foods or food processing environments, and 7 isolates from listeriosis patients in Japan to evaluate the genetic variation in the pathogen in this country. Isolates of serotypes 1/2a, 1/2b and 4b were mainly examined to assess the risk of exposure of humans to L. monocytogenes from foods in Japan. The nucleotide sequences of the part of the iap gene that contains the region encoding the threonine–asparagine repeat units were determined in order to construct phylogenetic trees of the isolates investigated. A phylogram showed high genetic diversity among lineage 2 isolates, while the lineage 1 isolates showed clonal characteristics. The results of the genetic analyses suggested the presence of rare putative lineage 3 isolates and epidemic clone I (ECI) isolates in foods in Japan. The results showed that ECI was also isolated from listeriosis patients. The genetic variation in L. monocytogenes in Japan reported here suggests the necessity of monitoring the pathogen in foods and environments in addition to surveillance of listeriosis patients.

Australia - Obligations to report outbreaks of foodborne disease under the International Health Regulations
01 Sep 2008
Centers for Disease Control and Prevention Vol 14, No 9
Martyn Kirk, Comments to Author Jennie Musto, Joy Gregory, and Kathleen Fullerton [edited][iFSN]
Abstract
Every year, Australia identifies 2–3 outbreaks associated with imported foods. To examine national authorities' obligations under the International Health Regulations (2005), we reviewed outbreaks in 2001–2007 that implicated internationally distributed foods. Under these regulations, 7 (50%) of 14 outbreaks would have required notification to the World Health Organization.

New Zealand - Review of recent food survey reports conducted by ACT Health
20 Aug 2008
Food Surveillance News - Winter edition
Food Standards Australia New Zealand [edited] [iFSN]
An ACT Health Protection Service (HPS) review of five recent food survey reports shows food safety generally continues to improve. The HPS has been conducting microbiological analysis of food and water samples for approximately 30 years as part of its annual food survey program.

Australia- Snapshot survey on the microbiological quality of kebabs in New South Wales
20 Aug 2008
Food Surveillance News - Winter edition - Food Standards Australia New Zealand [edited] [iFSN]
The NSW Food Authority (NSWFA) will continue to monitor kebabs for microbiological quality after a snapshot survey was conducted in early 2008. While no sample tested from the 25 stores contained potentially hazardous levels of bacteria and the majority of samples were within acceptable microbiological limits, the survey revealed a slight trend of more samples with borderline, though acceptable, results than in a previous survey.

Taiwan - Taipei soy products fail to meet safety standards
03 Aug 2008
Taipei Times [edited] [iFSN]
In a test of 61 soybean-based products in Taipei City, nearly 20 percent did not meet food safety standards, the Taipei Department of Health said yesterday. The Food and Drug Division head said that of 61 samples taken from locations around the city in June, 12 were substandard. Six of the samples contained excessive levels of the food preservative benzoic acid and another six contained hydrogen peroxide, which is banned from use in foods, she said.

Australia - Bakers getting the message on food safety
30 Jul 2008
NSW Food Authority -James Ferre [edited] [iFSN]
A NSW Food Authority safety survey of bakery products has revealed that 1 in 4 Vietnamese-style rolls tested scored either “unsatisfactory” or had “marginal” satisfactory levels for human consumption, but overall the industry was typically meeting strict food safety guidelines.
The survey of 125 small non-supermarket bakeries was conducted over eight months by the NSW Food Authority and 40 local councils. “The good news is that out of almost 700 samples, the vast majority of products tested got the green light and were satisfactory,” Minister for Primary Industries Ian Macdonald proclaimed. “Overall we had a satisfactory rating of 91.59% - so the vast majority of bakeries are doing the right thing, there are just some areas that can be improved on to ensure public safety.”
Minister Macdonald is hoping that those in the wrong begin to get the message on food safety. “I congratulate those bakeries doing the right thing but we expect 100% compliance when it comes to public health,” he advised. “But some bakeries fell short in the Vietnamese-style rolls category with almost 20% tested in the marginal satisfactory category and almost six percent of these type of rolls in the unsatisfactory category. The results for custard filled products saw one item testing as potentially hazardous to human health - that was the only item in this category out of 696 samples tested, one is obviously one too many but this is a great result. “All unacceptable samples were followed up by either the Food Authority or local councils which included inspection and provision of educational material - and the businesses in question were told to lift their game in these areas,” he added.
Minister Macdonald said in the last three years there had been two food poisoning incidents in Australia, affecting more than 400 people, which were linked to contaminated bakery products. “In March last year more than 300 people allegedly suffered symptoms of food poisoning after eating pork or chicken rolls from a Sydney bakery,” he reported. “This shows there is no room for complacency when it comes to food safety - it is essential hardworking families are getting the top quality product they are paying for.” Minister Macdonald said most premises were doing the right thing, those that were not would be caught, fined - and named on the Government’s new website. “Poor hygiene and unsafe food handling practices are unacceptable, and the Food Authority will work with councils and businesses to monitor bakeries closely to make sure their products are up to scratch,” he said.
The 696 samples tested included custard and fresh cream-filled products, non-dairy baked goods, meat-topped breads, Vietnamese-style rolls and sundry items such as cheesecakes and quiches. The results in some categories were markedly better than others. “Meat-topped bread for example had a 98.43% satisfactory rating, while non-dairy based products had a satisfactory rating of 95.83%,” the Minister said. Overall 97.8% of samples tested were microbiologically acceptable. The ‘Microbiological Quality of High-risk Bakery Products’ report is available on the Food Authority website: www.foodauthority.nsw.gov.au.
Related stories
29 Jul 2008 – - Bakery safety: Vast majority 'up to scratch'
ABC News [iFSN]

Australia - Rats found at mucky Maccas
23 Jul 2008
The Sydney Morning Herald - Jano Gibson [edited] [iFSN]
According to this story, the State Government's new registry of restaurants fined for poor hygiene standards, which was set up on July 1, now has a total of 46 offences listed on it, including five against three multinational fast-food providers and one against a major hotel chain. As well as naming and shaming individual restaurants, the website, which has received more than 25,000 hits since it started, provides a glimpse of which councils are most active in serving penalty notices against offenders.

Australia - The world is now their oyster
22 Jul 2008
Sydney Morning Herald -Harvey Grennan [edited] [iFSN]
Early in 1997 more than 400 people contracted hepatitis A after eating oysters from Wallis Lake on the Mid-North Coast, and one person died. Heavy rain had caused faecal pollution of the waters. But according to this story, a decade later the incident has become a model for how to handle an environmental public health crisis. After a co-ordinated management program involving many agencies and disciplines, the waters are now among the cleanest in the state and the oyster industry is breaking new records.

South Korea - Seoul resume inspecting dog meat restaurants
20 Jul 2008
The Seoul Times - Grace Kim [edited] [iFSN]
Many of the dog meat restaurants in Seoul area were, according to this story, found to be extremely harmful to the human health as their kitchens are operated in unhygenic conditions. In some cases several kitchens were filled with cockcroaches and other insects, announced the Seoul City Administration recently. It is reported that from July 15 to 18, 2008; Seoul City has conducted a four-day intensive inspection on the restaurants selling dog meat. The inspection by the city was done for the first time since 1988 Seoul Summer Olympics when most dog meat restaurants in the capital were forced to close or to move out of the city. About 30 dog meat restaurants in the urban area are subject to the inspection by the city officials. The restaurants are given no warnings against inspections of the sanitary conditions. The story says that dogs are brutally slaughtered for meat in South Korea. If there are any germs exceeding safety standards for the dog meat or dog soup, the restaurant will be ordered to suspend business. There has not been strict control over hygiene of dog meat because dogs were not included in livestock range with cows or pigs according to the law on stock farm products process. According to the representative of Coexistence of Animal Rights on Earth (CARE), such controls could mean that dog meat selling is now officially approved. The spokesperson of the Seoul city, however, said that the control over the dog meat restaurant is far from approval of dog meat.

New Zealand - Agricultural chemical use examined
08 Jul 2008
New Zealand Food Safety Authority (NZFSA) [edited] [iFSN]
Further testing by New Zealand Food Safety Authority (NZFSA) on chemical residue levels in New Zealand grown capsicum, strawberries, lettuce, mushrooms and courgettes has produced pleasing results. Results from season two of the annual Food Residue Surveillance Programme (FRSP), which looks at chemical residues found in fresh, unwashed produce, were released this week. The survey looked at the same range of produce that was investigated in season one. NZFSA Principal Advisor (Chemicals), Paul Dansted, says although some samples showed residues slightly over the permitted level, they are an improvement on previous seasons' results.
In total 108 produce samples were tested in season two. There were no non-compliances among the 12 strawberries samples and the 24 courgette samples. Of 24 capsicum samples, one non-compliance was found. Iprodione with an MRL of 0.1 mg/kg was found at 0.12mg/kg. Iprodione is a fungicide. Of 24 fancy lettuce samples, one non-compliance was found. The chemical acephate, which has an MRL of 6 mg/kg, was found at a level of 6.4 mg/kg. Acephate is an insecticide. Of 24 mushroom samples there was one non-compliance. Prochloraz with a MRL of 0.5 mg/kg was found in one sample at 0.71 mg/kg. Prochloraz is a fungicide. A dietary intake assessment of the non-compliant results has shown that the residue levels found in this season's samples pose no health risk to consumers as they are well below those needed to produce any human health effects. NZFSA alerts growers to any areas of concern detected and individual growers are notified that problems were found with their produce. NZFSA also engages in a dialogue with the relevant sectors of industry to ensure growers have the necessary information to produce crops with residue levels that meet regulatory requirements – or better.

Japan - Salmonella prevalence in seafood imported into Japan
01 Jul 2008
Journal of Food Protection, Volume 71, Number 7, July 2008 , pp. 1460-1464(5)
Asai, Y.; Kaneko, M.; Ohtsuka, K.; Morita, Y.; Kaneko, S.; Noda, H.; Furukawa, I.; Takatori, K.; Hara-Kudo, Y.
A total of 353 samples of 29 types of seafood were tested for Salmonella prevalence and total microbial population. Salmonella enterica serotype Weltevreden was isolated from 2 of 47 black tiger prawn samples. The contamination levels of Salmonella were in a range of <30 to 40 most probable number per 100 g. In addition, sample of black tiger prawns and two samples of white shrimp were positive for Salmonella invA gene on PCR assay. Although the mean aerobic bacterial count was greater than 4 log CFU/g in most of the sample types, those in the two Salmonella -isolated samples of black tiger prawn were 7.48 and 5.18 log CFU/g, respectively. These results indicate the possibility that shrimp and prawns contribute to foodborne infections. The improvement of seafood quality is an important issue, and the information on contamination by pathogens should be provided as feedback to the originating country, with the aim of increasing safety.

Vietnam - Safety of raw meat and shellfish - An analysis of Escherichia coli isolations for antibiotic resistance and virulence genes
10 Jun 2008
International Journal of Food Microbiology Volume 124, Issue 3
Thi Thu Hao Van, James Chin, Toni Chapman, Linh Thuoc Tran, Peter J. Coloe
This study was conducted to examine a current baseline profile of antimicrobial resistance and virulence of Escherichia coli isolated from foods commonly sold in the market place in Vietnam. E. coli were isolated from 180 samples of raw meat, poultry and shellfish and also isolated from 43 chicken faeces samples. Ninety-nine E. coli isolates recovered from all sources were selected for the investigation of their susceptibility to 15 antimicrobial agents by the disk diffusion method. Eighty-four percent of the isolates were resistant to one or more antibiotics, and multi-resistance, defined as resistance to at least 3 different classes of antibiotics, was detected in all sources. The rates of multi-resistance were up to 89.5% in chicken, 95% in chicken faeces and 75% in pork isolates. Resistance was most frequently observed to tetracycline (77.8%), sulfafurazole (60.6%), ampicillin (50.5%), amoxicillin (50.5%), trimethoprim (51.5%), chloramphenicol (43.4%), streptomycin (39.4%), nalidixic acid (34.3%) and gentamicin (24.2%). In addition, the isolates also displayed resistance to fluoroquinolones (ciprofloxacin 16.2%, norfloxacin 17.2%, and enrofloxacin 21.2%), with chicken isolates showing the highest rates of resistance to these antibiotics (52.6–63.2%). Thirty-eight multi-resistant isolates were selected for further the examination of antibiotic resistance genes and were also evaluated for virulence gene profiles by multiplex and uniplex polymerase chain reaction. The beta-lactam TEM gene and tetracycline resistance tetA, tetB genes were frequently detected in the tested isolates (84.2% and 89.5% respectively). Genes which are responsible for resistance to streptomycin (aadA) (68.4%), chloramphenicol (cmlA) (42.1%), sulfonamides (sulI) (39.5%), trimethoprim (dhfrV) (26.3%) and kanamycin (aphA-1) (23.7%) were also widely distributed. Plasmid-mediated ampC genes were detected in E. coli isolates from chicken and pork. The isolates were tested for the presence of 58 virulence genes for adhesins, toxins, capsule synthesis, siderophores, invasins and others from different E. coli pathotypes. All of the tested isolates contained at least one virulence gene and there were 16 genes detected. Virulence genes detected were fimH (92.1%), bmaE (84.2%), TSPE4.C2 (42.1%), aidA AIDA-I (orfB) (31.6%), east1 (26.3%), traT (23.7%), and others including fyuA, iutA, chuA, yjaA, iss, iroNE. coli, ibeA, aah (orfA), iha and papG allele III (10.5–2.6%). Typical toxin genes produced by enterohemorrhagic and enterotoxigenic E. coli pathotypes (a heat-stable toxin (ST), heat-labile toxin (LT) and Shiga toxin stx1, stx2) were not detected in any of these 38 isolates. The study has revealed that E. coli in raw foods is a significant reservoir of resistance and virulence genes.

New Zealand - Dramatic drop in risks from chicken
06 June 2008
New Zealand Herald - Geoff Cumming [edited] [iFSN]
Notifications of Campylobacter cases have, according to this story, fallen by more than a third in the past year, suggesting poultry producers are finally limiting the spread of the bacteria on farms and in processing plants. The downturn is accelerating - notifications in the first four months of this year are down by more than half. Contaminated chicken is the biggest single source of Campylobacter illness. New Zealand's reported rates of the illness are higher than those of comparable countries, and chicken is blamed for about 50 per cent of cases. It is reported that up to 1000 people are hospitalised each year because of Campylobacter which, in extreme cases, can kill. Green Party co-leader Rod Donald's death in November 2005 was caused by inflammation of the heart muscle, a rare complication. Commercial freezing generally kills the bacteria. Campylobacter Reports
* Year to March 30 2007 - 16,280
• Year to March 30 2008 - 10,591

Changes in attitudes toward wildlife and wildlife meats in Hunan Province, central China, before and after the severe acute respiratory syndrome outbreak
Daode YANG, 1,2 , Xiaofeng DAI, 2 Yiping DENG, 2 Weiquan LU 2 and Zhigang JIANG 1,3
1 Institute of Zoology, Chinese Academy of Sciences, Beijing, China, 2 Institute of Wildlife Conservation, Central South Forestry University, Changsha, China and 3 Endangered Species Scientific Commission of the People’s Republic of China, Beijing, China
Integrative Zoology 2007; 1: 19–25
Abstract
Two surveys of opinions about wildlife conservation were carried out in Hunan Province, China, before and after the severe acute respiratory syndrome (SARS) epidemic. Hunan is the northern neighbor of Guangdong Province, where the first SARS case was reported. The custom of consuming wild meat was not common in Hunan 30 years ago.
However, in recent years, consumption of wildlife such as snakes has spread to northern China. We handed out 1300 questionnaires between 22 February and 10 May 2002, before the SARS epidemic. Survey sites included the provincial capital, major cities, towns, and villages in Hunan. Another 1300 questionnaires were distributed between 10 March and 10 May 2004, after the SARS epidemic. The 2004 survey covered the same sites as the 2002 survey.
Questionnaire recovery rates for the 2002 and 2004 surveys were 81.2% and 84.6%, respectively. The valid return rate was 73.0%. Frog, snake, hare, and pheasant were the wild meats most frequently eaten by local people. At the time of the first survey, more than 80% of interviewees claimed to have eaten frogs. That number had reduced to 60% by the time of the second survey. Monkey, Chinese pangolin, and bear paw were the wild meats least frequently eaten.
Although palm civet was suspected to be the carrier of SARS, it was interesting to note that, after the SARS epidemic, the proportion of people surveyed who ate palm civets had declined only slightly. The results of the surveys indicate a low level of conservation consciousness; however, after the SARS and bird flu epidemics, there were obvious changes in the conservation consciousness of people in Hunan Province. We recommend some measures that could be taken to change the habits of people who consume wildlife.

Australia – Attributable risk estimates for risk factors associated with Campylobacter infection
01 Jun 2008
Emerging Infectious Diseases Volume 14, Number 6–June 2008
Russell J. Stafford, Philip J. Schluter, Andrew J. Wilson,Martyn D. Kirk, Gillian Hall, Leanne Unicomb, and the OzFoodNet Group
Abstract
In 2001–2002, a multicenter, prospective case-control study involving 1,714 participants >5 years of age was conducted in Australia to identify risk factors for Campylobacter infection. Adjusted population-attributable risks (PARs) were derived for each independent risk factor contained within the final multivariable logistic regression model. Estimated PARs were combined with adjusted (for the >5 years of age eligibility criterion) notifiable disease surveillance data to estimate annual Australian Campylobacter case numbers attributable to each risk factor. Simulated distributions of "credible values" were then generated to model the uncertainty associated with each case number estimate. Among foodborne risk factors, an estimated 50,500 (95% credible interval 10,000–105,500) cases of Campylobacter infection in persons >5 years of age could be directly attributed each year to consumption of chicken in Australia. Our statistical technique could be applied more widely to other communicable diseases that are subject to routine surveillance.

Taiwan - 59% of dried bean curd contaminated
30 May 2008
The China Post - Edmund Yuan [edited] [iFSN]
It is reported that fifty-nine percent of dried bean curd sampled by the Consumers' Foundation (CF) contained hydrogen peroxide, the foundation said yesterday, citing results from its survey. The study, which sampled 22 dried bean curd products from 20 traditional markets in Taipei and Taoyuan, showed 13 of them, or 59 percent, contained hydrogen peroxide. Hydrogen peroxide, which is used for sterilization, preservation and bleaching is a poisonous fungicide.

Hong Kong - 99.7% of food passes safety tests
29 May 2008
Health and Community [edited] [iFSN]
It is reported that the Centre for Food Safety tested 8,400 food samples in March and April with an overall pass rate of 99.7%. Only 29 failed the tests. The centre's Assistant Director (Food Surveillance & Control) was cited as saying most of the breaches were not serious and would not cause immediate health risks. The Assistant Director said three were vegetables or fruits; seven were meat or poultry; five were aquatic products; three were milk, milk products or frozen confections; six were cereals, grains or cereal products; and five were other food commodities. Among the unsatisfactory cases, he said pesticide and additive levels of three samples of vegetables and fruits - a green pepper, a preserved turnip and a dried radish - exceeded the legal limit. Apart from one unsatisfactory sample of canned pork, there were six unsatisfactory samples of meat and poultry, including three pork samples containing non-permitted drug residues and food additives.

Vietnam - Food vendors continue to violate food safety rules
28 May 2008
Viet Nam News
It is reported that in the 414 food shops and restaurants inspected in a city survey this month, 232 were found to be in violation of food safety regulations. Many of the shops were without a business license and employees were not trained in food safety and hygiene, the survey found. The city has more than 2,000 food shops, food processing companies and restaurants, with 1,900 having food safety and hygiene certificates from the Department of Health. The city said certificates would be nulled if the stores continued to violate regulations. Most of the shops agreed to pay the necessary fines after the survey.

Australia - Gecko in chicken egg may be Salmonella breakthrough
15 May 2008
ABC News Online (Australia) [edited] [iFSN]
In this story, the Northern Territory president of the Australian Medical Association says he may have accidentally discovered how the potentially deadly Salmonella bacteria gets inside chicken eggs when he discovered a dead gecko between the inner shell and the membrane of a chicken egg he cracked open while cooking. It is reported that he believes the discovery is a world first and has handed the egg shell over to health authorities who will look for the presence of bacteria in the yolk and try to work out how the gecko got into the egg.

Singapore - Where has that banana leaf been? Stacks of leaves left uncovered in the dirt outside eateries
03 May 2008
The Electric New Paper - Melody Zaccheus [edited]
According to this story, bundles of leaves are often left on the pavement, exposed to the elements as well as to pests like rats, cockroaches and pigeons. The banana leaves are delivered by suppliers before the restaurants open and are left uncovered in the dirt on the streets.

HongKong - A review of foodborne disease outbreaks from 1996 to 2005 and its implications on food safety promotion
01 May 2008
Journal of Food Safety Vol. 28, Issue 2
S.F. Chan, Z.C.Y. Chan
A series of recent food safety problems has raised much public concern in the Hong Kong Special Administrative Region *. This quantitative research study aimed to identify what should be targeted in the current local food safety promotion. It presented a descriptive analysis of local official statistics from 1996 to 2005, followed by a comparison of foodborne disease outbreaks and food safety measures in some Asian places. Results found that about 72% of total local confirmed outbreaks were caused by Vibrio parahaemolyticus and Salmonella spp., while around 46% of the total outbreaks were due to inadequate cooking and contamination by raw food. It suggests that food safety promotion targeted on these factors may greatly reduce local foodborne disease outbreaks. Further elaboration could have been given if detailed breakdown in each outbreak had been provided. Under limited resources, instead of providing some general food safety promotion programs, it suggests that the local food safety promotion should be targeted on these dominant factors.

New Zealand - Tutu toxins in honey
28 Apr 2008
Media People NZ [edited]
According to this story, test results have confirmed that the suspected tutu toxins were present in comb honey from the Coromandel Peninsula eaten by 22 people who fell ill. New Zealand Food Safety Authority (NZFSA) Senior Programme Manager (Animal Products) said the confirmation came after testing of leftover product provided by people who fell ill after eating comb honey from Whangamata at Easter. High levels of both tutin and its derivative hyenanchin were found. He said the test results combined with the symptoms reported were consistent with acute poisoning from tutin and hyenanchin.

Japan - Study on presence/absence of central nervous tissues as BSE specified risk material in processed and raw meat products in Japan
22 Apr 2008
Food Control (Volume 20, Issue 3, March 2009, Pages 187-190)
Barana C. Jayawardanaa, Ken-ichiro Shimadaa, Michihiro Fukushimaa and Mitsuo Sekikawa [edited][iFSN]
Various countries including Japan issued the complete removal of brain and spinal cord (SC) tissues from meat products due to BSE risk factor. In this study using commercially available Ridascreen® risk material test kit, we tried to evaluate the efficiency of removing specific risk material (SRM) from meat products. Brain and SC tissues were added to grind meats in different concentrations and respective absorption values were obtained using Ridascreen® test kit. The kit detected both brain and SC at 0.1%, below its claimed sensitivity level, for brain and SC combined. Thus, using this commercial test kit, we tested cross-section of samples sold in Obihiro area, Japan. In the test standard controls 0, 0.2%, 1% and 2% were practiced. Almost all the tested samples absorption values near to standard 0, and it is concluded that all the samples that we tested contained absence or very minimal levels of SRM.


Vietnam - Toxins found in most “safe” produce in northern farms
21 Apr 2008
Tien Phong Online [edited]
According to this story, recent tests on vegetables grown in areas zoned for “safe” farming in Hanoi and its neighboring provinces, have shown excessive levels of lead, copper, E. coli and surplus amounts of pesticides. The deputy head of the Cultivation Department said the study revealed many farmers were using chemical fertilizers and pesticides on their crops to increase output, as well as using improperly composted manure in their soil. Last year, the Cultivation Department asked localities to report on their land zoning and certification process of safe produce but to date, only 34 out of 64 provinces and cities have submitted reports.

Australia - Fish farm antibiotic leak fear
20 Apr 2008
Sunday Tasmanian – Michael Stedman [edited]
The salmon industry has, according to this story, rejected fears that antibiotics used in farming have been found at high levels in wild fish, even if some senior officials were reported to have serious concerns about the high level of antibiotics used by the salmon industry.

Hong Kong - Vigilance against viral hepatitis E infection urged
14 Apr 2008
Centre for Health Protection, press release [edited]
According to an official from the Centre for Health Protection (CHP), a total of 45 cases had been reported to CHP so far this year [2008], while the figure for the same period in 2007 was 25. The figures for the whole year of 2005, 2006, and 2007 were 33, 34, and 64 respectively.The cases were distributed throughout Hong Kong and involved patients aged between 16 and 84. So far, the food histories provided by the patients have not shown a single common source outbreak related to any particular food premises, the official said.

Japan – Poll - Japanese have low interest in food safety
10 Apr 2008
Daily Yomiuri Online - The Yomiuri Shimbun [edited]
Only 13 percent of Japanese high school students check the safety of food before making a purchase, marking the lowest figure when compared to those in China, South Korea and the United States, according to a recent survey. The survey, conducted by the Japan Youth Research Institute, a non-profit foundation, found that 41.6 percent of Chinese respondents check the safety of food before buying it, followed by 19.9 percent of South Koreans and 17.5 percent of Americans. Asked whether they bought food items considered good for one's health, such as organic food, 75.6 of Chinese percent answered in the affirmative, including those who said they purchase healthy food, as well as those who said they would rather buy such foods. Only 34.2 percent of Japanese gave a similar answer.

Taiwan - An outbreak of foodborne botulism
04 Apr 2008
Int J Hyg Environ Health
Chun-Kai Tseng, Chon-Haw Tsai, Chun-Hung Tseng, Yu-Chi Tseng, Fang-Yi Lee and Wei-Shih Huang
ABSTRACT
Botulism is a rare but serious paralytic disease caused by botulinum toxin. We report an outbreak of type B botulism in Taiwan in 2006. There were five cases involved in this outbreak. They present ileus and acute cranial nerve dysfunction including dysphagia and blurred vision. One of them had severe neurologic impairment and required mechanical ventilatory support. No patient received antitoxin administration because of delayed diagnosis. The food specimen revealed positive botulism toxin B. There were no fatalities. Consumption of fermented food was significantly associated with this outbreak. We also reviewed the characteristics of cases with botulism in Taiwan since 1985.

Australia - Australians positive about safety of our food supply
02 Apr 2008
Food Standards Australia
Almost 65% of Australians felt that food safety was the same or had improved during the previous year, according to the Food Standards Australia New Zealand (FSANZ) Consumer Attitude Survey launched today. The survey, commissioned by Food Standards Australia New Zealand, shows that Australian consumers have positive levels of confidence in the safety of the food supply, with 64.5% saying they felt food safety generally was about the same or had improved during the previous year ago. Food safety concerns ranked twelfth after such issues as drought, household finances, the environment and healthy eating. The survey reveals that about a third of people believed they had suffered food poisoning in the previous year.FSANZ, Australia’s peak food safety regulator, will use the information to better understand, prioritise and target consumer concerns. Outcomes of the research may also feed into specific standards development work.

Australia - Garden veggies could be toxic
02 Apr 2008
Science Alert [edited]
Scientists at the CRC are working to quantify the risk to consumers who eat their own home-grown fresh vegetables, given that residues of arsenic, lead, cadmium and DDT can linger in the soils for decades after the industry which left them has disappeared, says CRC CARE managing director Professor Ravi Naidu. The last national survey indicated Australians consume around 150,000 tonnes of garden veggies every year, with the greatest consumption in regional NSW, Victoria and Queensland. According to Dr Smith, the aim of the research is to work out where pollution from a contaminated soil ends up in the vegetable – in the roots, stem, fruit or leaves – and from this develop a model which can predict the risk to people who eat produce grown in a known contaminated soil. The team has been investigating silverbeet, lettuce, radish, tomatoes, zucchini, carrots, potatoes and cabbages to see how much contamination they take into the edible parts of the plant. The results are being used by collaborating scientists at HortResearch, New Zealand, who are developing a model for predicting the ‘bioavailability’ of the contaminants to humans who eat the vegetables regularly – that is, the amount of toxic contaminants they would actually be exposed to. However, Dr Smith cautions that people who grow their own vegetables on a contaminated soil are at greater risk from breathing in the contaminated dust, or through skin contact with the soil, than from eating their produce.

South Korean - Korean children face poor food safety
01 Apr 2008
BBC World [edited]
The Consumer and Food Economics Institute’s index is calculated based on 12 items that include the rate of monitoring food manufacturers preferred by children, the rate of collecting and testing children’s food, the rate of food poisoning at schools, the number of food poisoned students, the number of students poisoned by food per school food poisoning incident, the rate of restaurants informing eaters of nutrients, the rate of obese students, the rate of students having breakfast, the rate of reduction in trans fat, the rate of people who know the current system to protect children’s food, the rate of safety awareness, and the rate of nutrient recognition. According to the survey, no fast food restaurants, restaurants selling fried chicken or pizzerias turned out to inform customers of nutrients. A survey of 53 foods preferred by children was conducted. Respondents include 300 parents and another 200 adults. Claims that ‘children’s food is safe,’ scored only 4.91 out of 10. Experts on food safety said, “The index means that children are exposed to a poor environment in terms of food. ” Jeong Gi-hye, head of the Food and Nutrient Policy Team of the Korea Institute for Health and Social Affairs, said, “The government should improve safety for school lunches and strengthen monitoring activities. Based on the research, Korea’s Food & Drug Administration will assess the food environment for children by region from April to October.

New Zealand - Fresh produce study targets global bug surge
27 March 2008
Angela Crompton and Fairfax - The Marlborough Express [edited]
A year-long study to detect possible pathogens in fruit and vegetables is not fazing local Marlborough growers. This week the New Zealand Food Safety Authority announced its intention to study domestic and imported fresh produce at Christchurch and Auckland supermarkets, farmers' markets and organic stores, following the rising rates of stomach bugs overseas. In 2002, hepatitis A affecting 39 people was traced to Waikato blueberries. They had been contaminated during harvest by fruit pickers working with poor hygiene facilities. In 2005, a Salmonella outbreak in Auckland and Waikato was partly attributed to carrots washed in stream water contaminated with the E. coli bacteria. The Institute of Environmental Science and Research will conduct the Food Authority study, checking fruit and vegetables for pathogens like Campylobacter , Salmonella and E. coli bacteria. A formal report on the findings is expected by July next year.
Related Sources:
24 Mar 2008 - Stuff (New Zealand)

UN links ducks, people, rice paddies for bird flu
26 Mar 2008
Agence France-Press [edited]
Concentrations of ducks, rice paddies, and people are primarily responsible for outbreaks of potentially deadly bird flu across Asia, the UN Food and Agriculture Organization (FAO) said Wednesday [26 Mar 2008]. It said a group of experts had studied a series of outbreaks between early 2004 and late 2005 under senior FAO veterinary officer Jan Slingenbergh, publishing its findings in the latest issue of the Proceedings of the National Academy of Sciences of the United States. By comparing satellite mapping of rice paddies, to show the concentration of ducks feeding on leftover grains in harvested fields, to outbreak timelines, the researchers were able to draw a link and pinpoint periods when the risk of the virus spreading is at its greatest. The role played by people comes in terms of population density, with people numbers influencing duck movement. 90 percent of the world's 1044 billion domestic ducks are in Asia, with 775 million of them, or about 75 percent, in China and Viet Nam. In 2005, Thailand introduced the need for animal health certificates for duck farmers, along with subsidies for indoor keeping of the birds, feeds and enclosure building. "Together, these measures stopped the H5N1 transmission cycle and since late 2005, Thailand has suffered only sporadic outbreaks," the report noted. Slingenbergh added that indiscriminate mass vaccination -- which the authors found had little long-term effect in Viet Nam, for example -- should be replaced by such targeted disease control measures working off local rice-duck calendars and known hotspots.

New Zealand- Growing number of severe gastro illness cases
25 Mar 2008
Times Online - Rebecca Gardiner [edited]
According to this story, a sharp increase in the number of gastro-intestinal illnesses has spurred the nation’s health services into action. Forty-five cases of serious E. coli infections have been reported in New Zealand this year, more than double the 19 infections logged at the same time last year. Eight of the vero-toxigenic E. coli (VTEC) cases are from the Auckland region, including in Franklin and Pukekohe. To date, two people have been hospitalised but have since recovered. Specialists from the Healthy Ministry, Auckland Regional Public Health Service (ARPHS) and NZ Food Safety Authority are working together to uncover the source of the infection. The Health Ministry spokeswoman says there has been a general increase nationally in bacterial and viral gastro-intestinal illness, with norovirus and Salmonella infections on the rise.

China - Rural residents show concern on food safety: survey
22 Mar 2008
CHINAdaily Xinhua News Agency
A survey conducted by the Ministry of Commerce was cited as finding that up to 86.1 percent of rural residents in China considered food safety a major concern when shopping, 28 percentage points higher than a year ago, and merely 11.1 percentage points lower than that of urban counterparts. The survey covered 9,305 residents in 22 provincial areas. The ministry said 20.6 percent of the rural population would buy low-priced goods rather than those with famous brands, down from 36.4 percent in 2006. The ministry said rural residents often fall victim to low-priced, shoddy products, largely down to lower income and lax supervision.

Australia and New-Zealand - Keeping an eye on food recalls
17 Mar 2008
Food Standards Agency
Government agencies in Australia and New Zealand constantly monitor the food supply to ensure that it is safe, and that foods comply with standards for microbiological contaminants, pesticide residue limits and chemical contamination. Food that is identified as a risk to public health and safety is recalled. FSANZ is the coordinating agency for all food recalls in Australia. Food manufacturers and consumers also do their bit by reporting foods that are unsafe, for whatever reason, to the local council or state/territory health department. Consumer complaints are often sent directly to the food manufacturer, and the manufacturer then liaises with the state/territory health department to determine if a recall is required. The number of recalls varies from year to year depending on the foods available and the vigilance of food companies, food safety agencies and consumer complaints to identify food safety hazards. In 1998, 1999 and 2000, for example, most recalls were made following consumer complaints. In 2001 and 2002, the majority of recalls originated from government testing, followed closely by recalls initiated by consumers. In 2003, the majority of recalls were due to government testing, followed by those initiated by manufacturers themselves, who do their own food safety testing. In 2004 consumer complaints were again the main source of recalls. Consumer complaints accounted for half of all recalls, with two thirds of the recalls relating to labeling issues, including allergen labeling or the absence of it. Allergen labeling entered the Food Standards Code as a mandatory requirement in 2003. While the number of recalls has fluctuated since FSANZ first collected data in 1990, there has been a gradual increase in the total number of recalls from 18 in 1990 to 68 in 2006, with the highest number (86) occurring in 2003.

Acute gastrointestinal illness costs New-Zealand five million working days each year
17 Mar 2008
Food Standards Agency
A major New Zealand Food Safety Authority (NZFSA) study, conducted for NZFSA by Environmental Science and Research, estimates that more than five million working days are lost each year in New Zealand due to gastrointestinal illness. It also concludes that data from the notifiable disease reporting system may not be the most efficient way of providing risk management information for widespread illnesses such as diarrhea and vomiting. The Acute Gastrointestinal Illness (AGI) study is a key part of the work NZFSA is doing to get an idea of the size of the problem of foodborne disease. The study, which indicates that New Zealand’s rate of AGI of 7.8% is similar to other developed countries that have carried out similar studies, involved three parts covering the community, general practitioners and medical laboratories. This study found 219 AGI cases among the 3457 people surveyed. Of those, just 38 (22%) visited a GP with 19 stool samples requested (9%) and 17 (8%) submitted. Of these, three (2%) tested positive and only one was reported to the notification system. Dr Campbell said it is only by finding an accurate estimate of the causes of AGI in New Zealand that health protection resources, including food safety and promotion, can be targeted to areas that will best reduce levels of these illnesses. The alternative is to seek better ways of collecting more data. This study will be invaluable in both regards – it’s given us a better idea of how much AGI there really is and which groups of the population are getting sick, and given us indications of possible alternatives or additions to current data collection systems. Dr Campbell said there is further research to be done. By comparison, a March 2006 report for the Australian Department of Health and Ageing, conducted by Applied Economics, found the cost of foodborne AGI to be A$811 million a year, using 2002 hospital cost estimates. However, only 2.1 million work days are lost annually.

Australia - Improper use of raw eggs linked to food poisoning
17 Mar 2008
Food Standards Agency
Health authorities in New South Wales and Tasmania are investigating separate outbreaks of food poisoning which affected large numbers of people who ate foods containing raw eggs. The New South Wales Food Authority (NSWFA) and NSW Health are investigating up to 49 cases of Salmonella poisoning while in Tasmania more than 150 people were affected in the Hobart area. Tasmania’s Director of Public Health, Dr Roscoe Taylor, said 168 people have been interviewed in relation to the outbreak involving several catered functions and some restaurant patrons. On 15 February, he announced new food safety measures designed to prevent further outbreaks of Salmonella gastroenteritis associated with the consumption of raw egg products. Under the new requirements all food businesses choosing to make raw egg products must document the method of manufacture and follow strict and auditable procedures governing egg receipt, product preparation, storage and handling. The shelf life of each batch of raw egg product will also be limited to no more than 24 hours under refrigeration, after which the product must be discarded. Dr Taylor said the new egg safety measures will be legally enforceable by local government environmental health officers, as part food business licensing and inspection procedures.

Australia - Sweating the small stuff – Nanotechnologies
11 Mar 2008
The Age - Michael Lallo
Food companies are, according to this story, using nanotechnology to create all sorts of bizarre products: Milk cartons that glow when their contents turn sour; a sinful-tasting, non-fat ice-cream with loads of fibre, protein and nutrients; even programmable soft drinks, (simply select the flavour and pull the tab). Such wonders are still being developed, yet engineered nanoparticles are already used across the globe in everything from antibacterial sponges to iron-fortified baby formula. However, there are few rigorous studies of the effects of nanoparticles in humans and most laboratory research examines particles that are inhaled or injected rather than eaten. Sam Bruschi, a toxicologist contracted by the Federal Government to review nanotechnology safety issues for the Australian Safety and Compensation Council, was cited as insisting a moratorium must be imposed immediately. The key point, Bruschi insists, is this: no evidence of danger is not the same as proof of safety.

China reports big rise in food-poisoning deaths
03 Mar 2008
The Guardian Unlimited - Reuters [edited]
In this story, the Health Ministry was cited as saying on Monday that China saw a rise of almost a third in food-poisoning deaths last year even as the total number of incidents dropped, underscoring the food safety challenge China still faces.

Japan - A long-sought test for direct detection of disease-causing E. coli bacteria
18 Feb 2008
ACS
Biochemists in Japan are reporting development of a long-sought direct test for identifying the presence E. coli bacteria that get into water and food as a result of fecal contamination. That contamination causes millions of cases of food poisoning and other gastrointestinal illness around the world each year. Their study is scheduled for the April 4 issue of ACS’ Biotechnology Progress. In the report, Yasunori Tanji and colleagues point out that tests now in use do not directly identify E. coli. Instead, these tests detect “coliform” bacteria that health officials use as indicators for fecal contamination. Coliforms, however, can originate from natural sources, and are not always reliable indicators of fecal contamination. Direct tests for E. coli do exist, but are too time-consuming and complex for general use. The new study describes successful use of genetically engineered viruses that infect E. coli to identify a wide range of E. coli strains found in sewage. Researchers first engineered the viruses to be harmless to E. coli. Then they gave the viruses genes to produce green fluorescent proteins. The resulting viruses reveal the presence of E. coli by lighting up and glowing after infecting the bacteria. The test uses a fluorescent microscope to detect the glow and the presence of disease-causing bacteria, and takes only a few hours.

Australia - Rewriting ‘the book’ on a devastating poultry disease
12 Feb 2008
A world-first discovery made by a Monash University PhD student working at CSIRO’s Australian Animal Health Laboratory (AAHL) in Geelong, has poultry scientists worldwide taking a fresh look at the devastating bacterial disease, necrotic enteritis. In a paper published on 8 February in the respected 'open access' international journal PLoS Pathogens, Anthony Keyburn and a team of Australian scientists outline the discovery of a new toxin and the finding that alpha-toxin protein – long thought to be required for necrotic enteritis to develop – is not the main cause of the chicken disease. This finding led the team to expand their search for the real cause of necrotic enteritis, finding a novel toxin – NetB – that is involved in the disease-causing potential of a high proportion of virulent C. perfringens strains. These discoveries have led to a new research project being established within the Australian Poultry CRC led by CSIRO’s Dr Rob Moore and Monash University’s Professor Julian Rood – a Chief Investigator with the Australian Research Council Centre of Excellence in Structural and Functional Microbial Genomics. Dr Moore said the project is investigating NetB and other proteins produced by C. perfringens, with the aim of developing effective vaccines against the disease.

Japan - Survey finds 83% worried about safety of food
29 Jan 2008
Daily Yomiuri and Associated Press - The Yomiuri Shimbun
A recent Yomiuri Shimbun opinion poll was cited as finding that about 83 percent of Japanese are worried about food safety. The story says that the figure is almost identical to the 84 percent who expressed such concerns in a similar survey in September, held after a series of mislabeling scandals of food products came to light, and suggests that concern over food safety has taken root. Asked about reasons for their anxiety in a multiple choice format, 71 percent chose "the series of scandals involving false labelling of food products," while 57 percent picked "the increase in food imports." "Residual agricultural chemicals" and "food additives" were both picked by 50 percent of people.

Australia - Risk factors for infection with Campylobacter jejuni flaA genotypes
21 Jan 2008
Epidemiology and Infection , Vol. 136, pg.1480-1491 [edited][iFSN]
L.E. Unicomb, L.C. O'Reilly, M.D. Kirk, R.J. Stafford, H.V. Smith, N.G. Becker, M.S. Patel, G.L. Gilbert
We aimed to explore Campylobacter genotype-specific risk factors in Australia. Isolates collected prospectively from cases recruited into a case-control study were genotyped using flaA restriction fragment-length polymorphism typing (flaA genotyping). Exposure information for cases and controls was collected by telephone interview. Risk factors were examined for major flaA genotypes using logistic and multinomial regression. Five flaA genotypes accounted for 325 of 590 (55%) cases – flaA-6b (n=129), flaA-6 (n=70), flaA-10 (n=48), flaA-2 (n=43), flaA-131 (n=35). In Australia, infections due to flaA-10 and flaA-2 were found to be significantly associated with eating non-poultry meat (beef and ham, respectively) in both case-control and inter-genotype comparisons. All major genotypes apart from flaA-10 were associated with chicken consumption in the case control comparisons. Based on several clinical criteria, infections due to flaA-2 were more severe than those due to other genotypes. Thus genotype analysis may reveal genotype-specific niches and differences in virulence and transmission routes.

China - Consumer demand for food safety attributes in milk products
16 Jan 2008
Food Policy - Zhigang Wanga, Yanna Maoa and Fred Galeb
Little is known about emerging demands for food safety among consumers in developing countries. This study presents results of an investigation of consumer awareness, willingness to pay, and price premiums for milk products manufactured using Hazard Analysis Critical Control Point (HACCP) management, a quality management system used to reduce food safety risks. Chinese food processors initially sought HACCP certification to access export markets, but now HACCP is rapidly being adopted for domestic products and HACCP logos have begun to appear on labels in China. A survey of Beijing consumers found that less than one in five respondents was aware of HACCP, and most who had heard of HACCP had learned about it within the previous year. After receiving information on HACCP nearly all respondents were willing to pay a modest price premium for HACCP-certified products. Products with HACCP labels in Beijing supermarkets sold at a price premium of about 5% over products without such labels, holding other product attributes constant. The results indicate that demand for food safety is emerging as an attribute demanded by Chinese consumers.

New Zealand - Measures to control Campylobacter
16 Jan 2008
TVNZ – One News
New measures are, according to this story, being imposed on the poultry industry, in an effort to tackle New Zealand's Campylobacter epidemic. The bacteria which can cause severe stomach cramps, fevers and diarrhoea lands about 1,000 Kiwis in hospital every year. But it is estimated that there are around 120,000 cases a year in total costing our economy $80 million a year. The story says research suggests the poor handling and cooking of fresh chicken causes up to 70% of cases. Dr Michael Baker from Otago University. Was quoted as saying, "Fresh chicken is the most dangerous food sold in supermarkets in New Zealand in terms of its acute health effects." A study Baker released in 2006 found that New Zealand Campylobacter rates were the highest in the world - three times higher than Australia and 30 times higher than the US. The story notes that Dr Michael Baker's research has put the economic impact of Campylobacter at around $80 million in health costs and sick leave. The poultry industry disagrees saying freezing is not a practical solution because consumers don't want it. It claims Campylobacter cases are on the decline because producers are already working towards the new code which comes into force in March.

Vietnam - Workplace kitchens fail to meet standards
03 Jan 2008
Vietnam News
The Ministry of Trade and Industry has reported that only 52.6 per cent of the collective kitchens in industrial zones examined recently met food safety and hygiene standards. At a collective kitchen located at Pho Noi industrial zone in northern Hung Yen Province, plates of food are cluttered topsy-turvy on tables and left uncovered while yellowing vegetables are placed near toilets and sewage drains. The staff don’t put on gloves during the cooking process and cooking utensils are only quickly washed once before lunch. A staff member at the kitchen, which is designed to provide meals for 500 workers, said the company’s per-meal budget of VND4,000 per head required the cooking staff to prioritise low costs over quality when buying material. With the limited budget, staff can only buy foodstuffs without any quarantine at local markets.

New Zealand - The rotten link in the food chain
28 Dec 2007
Dominion Post - Kimberley Rothwell
According to this story, some 200,000 New Zealanders are stricken with foodborne illnesses each year, and almost half of those are caused by unsafe food handling at home. New Zealand's rate of food poisoning is considerably higher than other OECD countries. World Health Organisation figures show there were 271 cases of Campylobacter poisoning – the heavyweight of food-borne illnesses – per 100,000 people in 2001, compared to the next highest, Australia, with 107 cases. According to the New Zealand Food Safety Authority (NZFSA), in 2005 there were nearly 14,000 cases of Campylobacter poisoning in this country, with 871 hospitalisations. Other nasties to beware of include Listeria, E. coli, Salmonella and Staphyloccocus aureus, most of which flourish in meat, poultry, eggs and dairy products at temperatures of between five to 60 degrees Celsius. Medical officer for health Annette Nesdale was cited as saying it can be hard to find the cause of a case of food poisoning – meat may be cooked perfectly on the barbecue but could have leaked blood in the fridge on to something else while still raw, or bacteria could linger in chopping boards used for raw meat then used for making salad, for example. Donald Campbell, principal adviser of public health at NZFSA, says not all cases of food poisoning can be blamed on the consumer handling the food unhygienically, but vigilance is still important. He says the reason for New Zealand's high rate of food poisoning isn't known. Food technology teacher Helen Milner says the best thing you can buy someone for Christmas is a digital thermometer for making sure food is cooked properly. She says 75C is a safe temperature for food to be cooked at, but few New Zealanders know that. Or know how to keep themselves safe. She's particularly concerned about what kids take to school for lunch. Food sitting around in warm lunch boxes is a perfect breeding ground for bacteria, and she recommends replacing the old box with a chilly bag.

New Zealand - Five million working days lost to belly aches
13 Dec 2007
NZPA
The New Zealand Food Safety Authority (NZFSA) was cited as finding that about 5.2 million work days were lost to Acute Gastrointestinal Illness (AGI) sufferers and their carers. NZFSA public health principal adviser Donald Campbell was cited as saying the study was a key part to identifying how big a problem foodborne diseases were,. The study, which was the first of its kind in New Zealand, showed New Zealand's rate of AGI of 7.8 percent is similar to other developed countries that have carried out similar studies. Dr Campbell said while this study had provided a better idea of the extent of New Zealand's problems, further research was still needed.

Hong Kong - 70 food samples fail safety tests
28 Nov 2007
Hong Kong Government - Health and Community
The Centre for Food Safety tested 13,700 food samples in September and October and found 70 to be unsatisfactory. Two were vegetable samples with a trace amount of pesticides while six preserved vegetable samples contained excessive benzoic acid. The centre has traced the sources of the food and asked vendors to stop selling and dispose of the items, and issued warning letters. If there is sufficient evidence, prosecution will be taken. Most of the breaches are not serious and will not pose immediate health risks. As a number of unsatisfactory samples related to the use of excessive or non-permitted food additives, the centre urged the food trade to use only permitted food additives, follow good manufacturing practice and comply with legal requirements.

Japan - DDT, other banned agrochemicals found in Japanese salmon
15 Nov 2007
Kyodo News
International Researchers at a University of Tokyo's Ocean Research Institute's International Coastal Research Center were cited as saying Thursday that residues of DDT and other highly toxic organic chlorine agrochemicals, which have been banned in Japan since the 1970s, were found in salmon returning to a Japanese river to spawn, the first time such chemicals were found in salmon in Japan. The story says that the researchers studied about 30 salmon in the Pacific coastal town of Otsuchi in Iwate Prefecture. Given that DDT has not been used in Japan following an international ban on its production and use, it is believed the chemicals are coming by air from Southeast Asia, where they are still used in some areas, the researchers said. The levels do not pose any problems for human consumption. But researchers warn the chemicals could have an impact on the ecosystem as they go through the food chain, if salmon in other parts of Japan are affected.

Australia -Australian men and young adults rate badly in food safety report
12 Nov 2007
Food Standards Australia New Zealand (FSANZ)
Australian men and young adults rate the worst in their knowledge and practice of food safety according to a report card released today by the Food Safety Information Council at the beginning of its 10th anniversary Food Safety Week. Dr Michael Eyles, Chair of the Food Safety Information Council, said the Council’s tracking research shows that most Australians have greatly improved their food safety knowledge in the 10 years since the founding of the Food Safety Information Council. But with an estimated 5.4 million cases of food poisoning each year in Australia, and with one fifth of these cases linked to practices in the home, we can still do a lot better simply by getting back to basics – clean, chill, cook and separate. He said he was particularly concerned that men’s overall knowledge of food safety continues to be lower than women’s. Also young adults have less food safety knowledge, although that changes when they reach their thirties and may become parents. Many young people work in the food service industry, even if it is only for a period while they are studying, so it is important they have a sound knowledge of food safety. He was shocked that a Food Safety Information Council survey found that 7% of women and 29% of men didn’t wash their hands at all after using the bathroom in the food hall in a shopping centre. There is no excuse for this as nearly all Australians understand how to wash their hands correctly.

New Zealand - Some school handwashing facilities appalling
09 Nov 2007
Scoop.co.nz Public Health Association
Public Health Association (PHA) Director Dr Gay Keating is urging all people – but especially school boards of trustees – to take action in response to new research that has found New Zealanders are lax when it comes to washing their hands. The research, published in the New Zealand Medical Journal, found almost 20 percent of men, and 8 percent of women didn't wash their hands after going to the toilet. "Hand washing is a first defence against the spread of coughs, colds, the flu, tummy bugs and food poisoning. When the influenza pandemic hits, hand washing is going to be one of the most important ways of keeping you and your family alive." She says some schools have appalling washroom facilities, and it is often not possible for students to wash and dry their hands properly – even if they want to. "Sometimes there is no soap, let alone hot water, and children are expected to wash their hands in freezing water, even in the middle of winter. There may be no paper towels, or hand dryers. "This is a great disincentive to proper hand washing, and pupils who do not wash their hands properly are at greater risk of contracting illnesses themselves, or passing on bugs. They then have to have days off school, which recent educational research has shown often leads to them falling behind in school work."

New Zealand - Survey gives consumers confidence in their own food
12 Oct 2007
Food Standards Australia New Zealand (FSANZ)
The results of a New Zealand Food Safety Authority (NZFSA) food monitoring and surveillance program indicate New Zealanders can continue to have confidence in the safety of their domestically produced food. The NZFSA looked at both domestic foods and imports, especially those from China following the findings by other countries of dangerous contaminants in some Chinese produce. Glen Neal, NZFSA’s Assistant Director (New Zealand Standards) said the results from domestic testing show that farmers and growers continue to take seriously their legal requirement to supply safe and suitable food, though the survey did find a small number of breaches in a wide range of tests. In the dairy industry food residue results reflected a generally very high consciousness of food safety, with almost 100,000 tests over the 2006/07 season finding all residues to be below the relevant limits for more than 250 compounds, natural toxins and chemical elements. Testing of animal products (which include red meat, pigs, broiler chickens, feral animals, farmed animals and ostriches) also revealed few issues. However, fresh produce testing found some problems. Mr Neal said the Food Residues Surveillance Program (FRSP) specifically targets foods where NZFSA believes there might be need for closer scrutiny of the food safety systems. However, there are no health concerns with the levels found of these residues, However, the results do indicate that the use of agricultural compounds in these crops needs to be improved, and NZFSA is working with the appropriate industry bodies to institute remedial action.
For more information on Agricultural Compound Residues in Food see: http://www.nzfsa.govt.nz/consumers/food-safety-topics/chemicals-in-food/chemical-residues-booklet/index.htm For links to the results of NZFSA’s residue testing see: http://www.nzfsa.govt.nz/consumers/food-safety-topics/chemicals-in-food/residues-in-food/index.htm

Australia - Diet can cause miscarriage
08 Oct 2007
Courier Mail
Experts were cited as saying that women are eating risky foods during pregnancy because doctors and midwives are failing to tell them it may lead to miscarriage. The story notes that pregnant women should avoid soft cheeses, smallgoods, raw seafood and pre-prepared vegetable salads such as coleslaw because of their potential to contain the bacteria Listeria monocytogenes. The research team surveyed 586 women attending antenatal clinics in one private and two major public hospitals in NSW between April and November 2006. Lead researcher Dolly Bondarianzadeh, from the University of Wollongong's School of Health Sciences, was cited as finding that more than half the women had received no information on preventing Listeria, and others knew of only some of the risky foods. About one-quarter continued to eat the danger foods at least once a fortnight. About half of the women had received their information about safe and unsafe foods from friends, instead of health professionals. Health professionals who deal with pregnant women should all be raising the importance of educating women about food safety in pregnancy. The story notes that each year, about 60 Australians are infected with Listeria, including about 10 pregnant women. The study was published in the latest issue of the Australian and New Zealand Journal of Health.

China - Hong Kong releases Food Safety Report
08 Oct 2007
China CSR
Hong Kong's Centre for Food Safety was cited as releasing its fourth Food Safety Report for 2007, which included food surveillance results for July and August. Announcing the results at a press conference, Assistant Director (Food Surveillance and Control) of the CFS, Dr Constance Chan, was cited as saying some 12,800 food samples were tested in July and August, including some 4,400 samples that were taken for microbiological tests and about 8,200 for chemical tests, adding,"The overall satisfactory rate is 99.4%, with 79 samples found unsatisfactory. Most of the exceedances or breaches were not serious and would not pose immediate health risks." The story says that about 4,900 vegetable, fruit and their product samples were taken for microbiological and chemical tests. There were 52 unsatisfactory samples. On pesticides, tests were conducted for four main types covering more than 100 pesticides (such as DDT, methamidophos and hexachlorocyclohexane). Six samples (including Chinese white cabbage, celery, Chinese lettuce, lettuce and green pepper) were found to contain trace amounts of methamidophos (from 1.9ppm to 4ppm). For heavy metals, tests included cadmium, arsenic, and lead. Five samples (including watercress, mushroom, mixed baby greens and Romaine hearts) were found to contain cadmium (from 0.19ppm to 0.63ppm), exceeding the permitted level. For coloring matters, Brilliant Blue FCF, which is not permitted for fresh vegetables, was detected in a sample of green peas.


Philippines - Diarrhea, fatal
17 Feb 2008
The Manila Times [edited]
Some 31 Filipinos, mostly children, die everyday from diarrhea due to poor sanitation, according to a recent study of the World Bank (WB) and United States Agency for International Development (USAID).The report cited the Philippines Statistical Yearbook 2008 as stating high incidence of diarrhea cases of more than 38 million per year leads to the premature deaths of 31 Filipinos a day.The report said 27 million Filipinos do not have toilets and are at risk of ingesting human fecal material. The health impacts of water pollution and poor sanitation and hygiene come from contact with human waste through ingestion.The World Bank report said some 13 million Filipinos do not have improved water sources, and only 3.3 percent of the households are connected to sewers leading to the treatment facilities. Access to basic sanitation is 20 percent lower for low-income households, while access to water supply is 17 percent lower, said the World Bank sector manager for environment and rural development. The Bank said more than 95 percent of the wastewater in urban areas is deposited untreated into groundwater, canals, and waterways.