Principles of Methods of Genetic Modified Food

There are various techniques used to genetically modify foods. Food may be genetically modified to increase its shelf life, make it resistant to pesticides and insecticides, or improve the crop nutritional yield.Genes use chemical messages that instruct the cell to perform its functions by making proteins or enzymes. By introducing a foreign gene, the altered organism make new proteins or enzymes so that the cell performs new functions. For example, the gene that helps a coldwater fish survive low temperatures can be inserted into a strawberry to make it frost-resistant. The genes can be taken from an animal, plant or micro-organism. If the genes are inserted into another species, the resulting organism is referred to as transgenic.

Bacterial carriers
The natural ability of the bacterium Agrobacterium tumefaciens is the principal technique for genetic modification of plants. This bacterium can infect plants, which makes it a suitable carrier for delivering DNA.

The selected gene is inserted into the bacterium plasmid (a circular piece of DNA) and dropped into a special solution, which is able to make the cells of the bacterium more porous. The solution is then heated, which allows the plasmid to enter the bacterium and express the new genes. Crown gall, a tumor-like growth is resulted when the plant is infected with this bacterium. The ‘recombinant’ (genetically altered bacterium) is allowed to rest and grow. Depending on the plasmid, it may develop extra copies of the new gene. The bacterium is then allowed to infect the target plant so it can deliver the plasmid and the new gene.Inserting additional genes of interest into A. tumefaciens and transfer those genes into plants is commonly used to create transgenic crop plants for agricultural purposes.

Bioloistics
Biolistic method (gene gun), is another widely used process to create transgenic crops. It is a method used for the creation of the two most common transgenic crops –Roundup Ready soybean and Bt-corn. It involves shooting new genes into the potential host. The selected DNA is attached to microscopic particles of gold or the metal tungsten. Like firing a gun, these DNA-laden particles are shot into the target cells using a burst of gas under pressure.

Electroporation
The prepared target cells, together with the selected DNA are immersed in a special solution in electroporation. A short but intense electric shock is then passed through the solution. This results in small tears in the cell walls, which allows the new genetic material access to the nuclei. Aftermath, the cells are placed into another solution and encouraged to repair their breached walls, locking the DNA inside the cell. The selected DNA is incorporated into the host chromosomes to provide the host with a new gene.

Gene silencing
Gene silencing is used to prevent plants like peanuts and wheat from producing the proteins (allergens) that often cause allergies to humans. The gene that is responsible for the undesirable trait is identified. One method to ‘silence’ that particular gene is to attach a second copy of the gene the wrong way round.

Gene splicing
Genetic modification involves genetic engineering, which is also known as gene splicing. It is a technique to splice together DNA fragments from more than one organism. Thus, this prepares a ‘recombinant’ DNA molecule in a test tube, producing a single piece of genetic material containing the original information from multiple fragments which can then be inserted into another organism. This is achieved by cutting up DNA molecules with restriction enzymes and joining these fragments together using DNA ligase. Generally, there are two classifications of genetic modification; modifying of plants and animals.

Viral carriers
Like bacteria and plants, animals can also be genetically modified by viral infection. A virus that will invade the target cells but not cause damage or death is chosen. The selected DNA is thus added to the genetic makeup of the viurs, and then the virus is allowed to infect the target. As the viurs invades the cells and replicates, the selected DNA is added to the target cells.

Lipofection
Lipofection is a method using small bubbles of fat called liposomes as the carriers of selected DNA. The target cells and the liposomes are placed into a special solution. When the liposomes merged with the cell membrane, it allows the DNA to enter the cells for inclusion in the chromosome.

Microinjection
Injection is a method primarily used in animals. The new DNA is injected into the nucleus of a fertilised egg which can then be placed back in the female uterus where the injected cell is allowed to develop normally. Unfortunately, there is a high rate of failure when using this technique as the cells take up and express the desired traits of the introduced DNA infrequently.For microinjection, the selected DNA is injected into a fertilised ovum through a glass capillary tube. The genetically modified egg is then transplanted into the prepared uterus of a receptive female and is allowed to grow to term.

Microinjection is common way to create transgenic fish. Mosaic is the first generation but several lines have been produced with the transgene incorporated into the germ line and transgenic fish can then be produced naturally by crossing male and female gametes.

Although many types of transgenic fish exists (e.g. for increased cold tolerance, antibiotic production, ornamental Glofish etc), the main focus had been on so called growth hormone transgenic fish, mainly salmonids, tilapias and carps. These fish have an over-production of growth hormone which results in an increased growth rate of 30-40 times that of wild-types. The final size of some species is increased as well as the growth rate, providing an incentive for commercial breeders to farm such fish. However, for ecological concerns, potential negative effects of transgenic fish in nature largely prevent the commencement of commercial production.

Protoplast transformation
Protoplast transformation is commonly used in plants. The cellulose in the plant cell wall is dissolved away using enzymes leaving a protoplast. DNA can then be inserted to the protoplast which are then cultured on a growth media. This encourages the protoplast to regrow the cell walls and thus eventually grow into a transgenic plant.

The AppliCation of GM FoOd and IngreDienTs

There are around 20 GM foods, additives, flavorings, growth hormone (eg. bovine somatotropin) and enzymes (eg. rennet, used to make cheese) currently approved in Europe. In the US there are more than 40 approved GM foods. Maize, soybean, rape seed oil (canola), tomatoes, chicory, squash and potato are examples of crops that have been modified to make them resistant to insects and viruses to increase tolerant to herbicides. In addition, nutritional enhancement of food crops is currently researching actively, especially with regards to the world's health problems like iron and vitamin A deficiency.

Many foods on supermarket shelves may contain GM ingredients. Modified genes may have been used in an early stage of the food chain, but may or may not be present in the end product. Genetically modified food ingredients, for example, soy flour in bread may have come from GM soybeans. Imported soy (resistant to herbicide) from the United States is one of the main sources of GM ingredients in food products, such as chocolates, potato chips, margarine, mayonnaise and biscuits. Cottonseed oil made from GM cotton (resistant to a pesticide) is also used for frying by the food industry, in mayonnaise and salad dressings. Imported GM corn is mainly used as cattle feed. Imported foods like breakfast cereal, bread, corn chips and gravy mixes, may also contain GM corn as part of the ingredient. Other GM foods available overseas include potatoes, canola oil, sugar-beet, yeast, salmon, bananas, barley, carrots, cauliflower, chicory and coffee.

Types of Genetic Modified Food...

• The Flavr SavrTM Tomato

The first genetically modified crop approved for commercial sale was the Flavr-Savr tomato. The product, developed by a company called Calgene, was approved by the FDA in 1993. It went on sale one year later, but in 1997, due to increasing public concerns and the need for specialized transportation equipment, production ceased. Calgene (which was subsequently bought by Monsanto) wanted to create a tomato with a vine-ripened taste that could withstand the rigors of shipping. What they created was a controversy that is still being debated a decade later.

• Bt (Bacillus thuringiensis) Corn

Bt corn is a hybrid plant bioengineered to produce an insecticide. This induced insecticide provides effective, consistent control of pests such as the European corn borer and offers some protection against the fall armyworm and corn earworm. It does so at a lower cost than insecticides, and with better results. In August of 1995, both the EPA and the USDA approved Bt corn for commercial use as a human food product. The use of Bt corn has increased dramatically, from 1.4% in 1996 to about 30% of total corn acreage (26 million acres) in 1999.

ConTroVerSiaL IsSueS on GM foOD!!!

• Consumer’s right:

Consumer’s right is about disclosing detailed information of the product and allowing consumers to make informed choice. Consumer law is enforced to protect consumer’s rights. Informed choice and the resulting actions from it require access to information and resources. The controversial issue is that not all consumers have access to their rights. This is because consumers do not have the same access to information and resources to make decisions about GM foods due to lack of education or limited access, especially in developing countries. Consumers Association of Singapore is a body to protect the rights of consumers in Singapore.

• Product labeling:

It is not mandatory in some countries such as United States and Singapore. Singapore follows closely with the regulations set by CODEX for labeling of GM food. FSANZ requires labelling of GM food where that food contains novel DNA (the transferred gene or genes) or protein (the product of the novel DNA). If the food is indistinguishable from the conventional alternative (e.g., if it is a refined oil that has no novel DNA or protein, but was produced from GM plants) then labelling is not required. This is one area of concern for some people who would like to avoid all GM products due to philosophical or ethical objections to the process.

• Religious and Ethnical Concerns:

GMOs are seen as “unnatural” food since GMOs are produced by the transfer of genes from different species. The term “Frankenfood” is also being used to refer to GM foods due to the fact that it is made by tampering with nature by mixing genes among species which is an act of violation of nature of lives.

There are also objections to consuming animal genes in plants and vice versa. Genes can be transferred from any organisms to another. For example vegetarians are concerned about consuming vegetables that contain animal genes which will then violate their religious beliefs. However, technologists point out that although there may be an ethical dilemma, the chemical structure of DNA is the same in all living organisms. It is only the sequence of the nucleotides within the DNA which determines the genetic makeup of the organism.

• Environmental Concerns:

Farming of GM foods might result unintended transfer of transgenes through cross-pollination where, the conventional crops could no longer be sold as 'non-GM'. However, bioengineers argue that cross-pollination poses negligible risk as pollen must travel over "moats" constructed between GM crops and other species.

GM food such as those that are pest resistant might result in unintentional poisoning of “non-target” species of insects. For example, Bacillus thuringiensis (Bt) crops would be just as poisonous to ecologically beneficial insects that feed on the Bt corn or cotton plant. Other potential effect is that those animals that feed on those insects might be affected as their food’s population decreases, resulting in loss of fauna biodiversity. Another possible effect of the GM technology will be on the diversity of the world's food crops. If only a few GM varieties of the major food crops are grown, the risk that a disease could wipe out a large proportion of food production is much greater.

• Food Safety:

As non-GMO foods contain allergens, pesticides residues or microbiological contaminants, thus transfer of genes to produce GM foods might also contain allergens from the plant where the gene is extracted. Antibiotic resistance is a concern as there’s a possibility of transfer of GM DNA from the plant to gut microflora of humans and animals. Such genes have the potential to adversely affect the therapeutic efficacy of orally administered antibiotics.

Genetic modification of plants may result in alteration in nutritional composition or level of anti-nutrients which in turn may affect the nutritional status of the consumer or population groups. For instance, GM rice (accumulation of xanthophylls, increase in prolamines) may result in nutritional imbalances in the consumer. Various toxicants are known to be inherently present in different plants. Genetic engineering has the potential to alter such constituents or produce newer toxicants; toxicity potential.

BeneFits of GM FoOd!!

1. Genetically engineered food is cost effective. Because it is designed to resist pests and grow under non-optimal conditions, it can also help people in areas where regular crops would not grow. Large savings in production may lead to financial gain and help fight poverty.

2. Genetically engineered food can be naturally pest-resistant and thus reduce the need for additional chemicals, pesticides, and other dangerous additives, which might harm human’s health.

3. Genetically engineered food may help reduce world hunger. As new species are altered to grow faster or more effectively, they can be used to feed poor nations or chosen for countries where crops may not normally grow because of less desirable environmental conditions.

4. GM foods can help against certain diseases or provide specific nutrients, such as the “golden rice” which is able to provide vitamin A due to the gene implanted from daffodil. “Golden rice” also contains a gene that will increase the uptake of iron from the soil by the rice plant and another that will increase the rate of absorption of that iron into the human body. This can help to reduce the nutritional deficiency of vitamin A and Iron around the world especially the developing countries whereby they do not have access to nutritious foods and since rice is a staple in those areas.

More Benefits!!
Crops

• Enhanced taste and quality
• Reduced maturation time
• Increased nutrients, yields, and stress tolerance
• Improved resistance to disease, pests, and herbicides
• New products and growing techniques

Animals

• Increased resistance, productivity, hardiness, and feed efficiency
• Better yields of meat, eggs, and milk
• Improved animal health and diagnostic methods

Environment

• "Friendly" bioherbicides and bioinsecticides
• Conservation of soil, water, and energy
• Bioprocessing for forestry products
• Better natural waste management
• More efficient processing

Society

• Increased food security for growing populations

GeneTic MoDificaTion ProCeSs

Genetic modification process, which is part of Food Biotechnology, also known as Genetic engineering, Recombinant DNA technology, and Gene splicing. It can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. The resulting organism is then said to be "genetically modified," "genetically engineered," or "transgenic". This application of biological techniques to food crops, animals and microorganisms involves the isolation, manipulation and reintroduction of DNA into cells or model organisms.

Genetic Modified Organisms are organisms that have genetic material modified outside the organism’s natural reproductive process and is able to multiply itself or to transmit genetic material. The purpose of genetic modification is to introduce new characteristics or attributes physiologically, making a crop resistant to herbicide, introducing a novel trait or improving the present traits, or producing a new protein or enzyme.

GeneticModification/Engineering:
1) DNA Extraction.
This is the first step in genetic modification process. It involves extracting DNA from a desired orgamism.

2) Gene Cloning
During DNA extraction, the entire DNA from the organism is extracted. Gene cloning is used to separate the single gene of interest from the rest of the genes extracted and make copies of it.

3) Gene Design
Once a gene has been cloned, the gene is designed to work inside a different organism. This is done in a test tube by cutting the gene apart with enzymes and replacing gene regions that have been separated.

4) Transformation/ Gene Insertion
Since plants have millions of cells, it would be impossible to insert a copy of the modified gene into every cell. Thus, tissue culture is used to propagate abundance of plant cells called callus, which the new modified gene will be added.

The new gene is inserted into some of the cells using various techniques such as the gene gun, agrobacterium, microfibers, and electroporation. The main objective is to transport the new gene(s) and deliver them into the nucleus of a cell without damaging or killing it. Transformed plant cells are then regenerated into transgenic plants. The transgenic plants are grown to maturity in greenhouses and the seed they produce, which has inherited the modified gene, is collected. The transgenic seeds will then hand over to a plant breeder who is responsible for the final step.

5) Backcross Breeding
In backcross breeding, transgenic plants are crossed with selected breeding lines using traditional plant breeding methods to combine the desired traits of selected parents and the modified gene into a single line. The offspring are repeatedly crossed back to the selected line to obtain a high yielding transgenic line. As a result, the plant will obtain a yield potential close to current hybrids that expresses the trait encoded by the new modified gene.

WhAt is GM FooD??

What is GM food?
GM food is produced from plants or animals which have had their genes changed in the laboratory by scientists.

The principles for the production GM foods :
1. Pest resistance
Crop losses from insect pests can be staggering resulting in devastating financial loss for farmers and starvation in developing countries. Many people want farmers to use fewer chemical. Thus GM Technology is aimed at achieving fewer pesticides used, energy savings, & increased yields.

2. Herbicide Tolerance
GM crops are more resistant to herbicide.

3. Disease Resistance
There are many viruses, fungi and bacteria that cause plant diseases. GM crops and plants that are genetically-engineered tend to be more resistance to these diseases.

4. Cold Tolerance
Unexpected frost can destroy sensitive seedlings. Thus antifreeze gene in crops can prevent that and survive through unfavourable condition.

5. Drought Tolerance
Creating plants that can withstand long periods of drought will help people to grow crops in formerly in hospitable places.

6. Salinity Tolerance
About one- third of the world’s irrigated land is unsuitable for growing crops because of contamination with high levels of salt. Most trees and crop plants are highly sensitive to salty conditions. Creating plants that can withstand long period of high salt content in soil and groundwater will help people to grow crops in formerly in hospitable places.

7. Nutrition
Malnutrition is common in third world countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. If rice could be genetically engineered to contain additional vitamins and minerals, nutrient deficiencies could be alleviated.

PacKage 2 LauNch!!

FOOD SAFETY
The areas to research and cover:

• What is genetic modification, and the GM food related to flour and starches (plants)?
• What are some of the food borne illnesses associated with food contamination in GM food?
• Discuss on the analytical techniques for isolation and identification of food borne pathogens and toxin present in genetic modified starches.
• Review the usr of GM food from varioue sources.
• Discuss the benefit and controversial issues associated with the use of GM food.
• What is the permitted limit in GM food according to acceptable daily intake and food consumption studies?

Biological Hazard in Fish and Seafood Products

1) Microbial concerns
Seafood is more perishable than other types of high-protein products due to their high level of soluble nitrogen compounds found in the tissue. Microbial activity is responsible for changes in flavor, odor, texture, and color that reflect the extent of decomposition. Seafood is mainly harvested from the wild and is subject to environmental contaminants, including pathogens.
The numbers and types of indigenous microorganisms on freshly harvested fish, crustaceans, and mollusks depend on the geographical location of the harvest site, the season, and the method of harvest. Microbial concerns are mainly on foodborne illness. Poor quality (spoiled or decomposed) products seldom cause illness because they usually are discarded before consumption.

2) Pathogens of concern
Inshore water sites increase the likelihood of enteric pathogen contaminants. Indigenous pathogens include of:
- Vibrio vulnificus,
- Vibrio parahaemolyticus,
-Vibrio cholerae,
- C. botulinum Type E,
- Enteric microorganisms (Salmonella spp. and Shigella spp.)

It has been isolated from freshly caught fish, crustaceans, and mollusks due to contaminated harvest waters, but they are not present in deep sea waters. Other non-indigenous pathogens such as L. monocytogenes and S. aureus can be present in cooked products during processing, handling, or post-processing environmental contamination.

Sushi products that incorporate raw fish as an ingredient must meet the additional requirements of a process in order to cease parasites. Sushi is also made from acidified rice. Rice, without proper acidification control, introduces a risk of toxin formation from Bacillus cereus.

Cooked seafood, especially crustaceans that are heavily handled during processing, pose a risk of contamination by S. aureus, Salmonella spp., L. monocytogenes, Shigella spp., and other enteric microorganisms. Moreover, poor manufacturing practices and mishandling may result in cross contamination by indigenous pathogens, especially V. parahaemolyticus. Clostridium botulinum spores may survive depending on the effectiveness of heating process.

3) Time and Temperature Control
Most seafood, including cooked seafood and sushi, requires time and temperature control. Only fully retorted or fully dried and salted products are considered shelf stable. Most smoked seafood products are highly perishable thus it requires time and temperature control so as to destroy C. botulinum growth and toxin production. Heavily smoked products with low water activities are spoiled primarily by molds.

Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html

Biological Hazards in Meat and Poultry Products

1) Microbial concerns
The microbial flora found in red meats and poultry is heterogeneous. It consists of mesophilic and psychrotrophic bacteria. These bacteria include pathogenic species from the raw meats and the environment. In addition, during slaughter and processing of raw products, more bacterial species are introduced. Raw meat and poultry have an Aw >0.99 and a pH range of 5 -7, which is an optimal combination for microbial growth.

When red meats and poultry are cooked or processed and later refrigerated, the bacterial from the raw tissue is greatly decreased, leaving only spore-formers, enterococci, micrococci, and some lactobacilli. Furthermore, environmental post-processing pathogen contamination can occur and the reduction in competitive bacterial flora may allow for pathogen growth. Some products are shelf stable because they may receive a botulinum cook or a cook in combination with other controls, such as acidity, preservatives or other additives.

2) Pathogens of concern
The main concerns are:

• Staphylococcus aureus,
• enterohemmorrhagic Escherichia coli (ruminants),
• Salmonella spp. (all meats),
• Listeria monocytogenes (all meats),
• Campylobacter jejuni/coli (poultry),
• Yersinia entercolitica (pork),
• Clostridium perfringens and Clostridium botulinum (mainly processed products).

There is a particular concern when these species are present and/or can grow in cooked products without competition.

Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html

Pathogens of Concern and Control Methods for Various Product Categories

1 Good Manufacturing Practices would help in reducing the hazards. For meats, poultry, and fish and seafood products the Hazard Analysis Critical Control Point principles should be implemented as a control system.
2 A pH > 4.0 and aw ~ 0.92 in salad dressings and mayonnaise would preclude the growth of pathogens of concern.
3 Only a concern in light syrups and can be controlled by acidification.
4 In pasteurized products, all pre-processing vegetative pathogens would be controlled.
5 Only a concern in anoxic environments.

Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html

ProDuct ReCall ProCeDure

ProDuct ReCall DeCisiOn TrEe

EleMents In a ProDuct ReCall PlaN

It includes:

1. Recall Management Team
2. Recall Contact List
3. Product Recall Decision Tree
4. Scope and Depth of recall
5. Records
6. Products' Traceability
7. Recall Procedures
8. Returned Product Control and Disposition
9. Reviewing of Product Recall Plan

1. Recall Management Team
When an unsafe food product has been identified, a recall co-ordinator will be appointed to maintain and retain full documented evidence of all actions taken during the recall. Besides the co-ordinator, the recall team also consist of members from different departments of the firm; including production, quality control, purchasing and marketing, sales, legal services, accounting, technical, distribution and public relation departments. Recall team’s task is to evaluate whether the product constitutes a threat to the health or safety of the consumer and recommend whether a recall should be initiated and the appropriate recall strategy (Depth of recall, regulatory classification, public warning and effectiveness of checks performed).

2. Recall Contact List
An updated list of contacts is important in a recall as it allows effective and fast delivery of notices to put unsafe products off shelves as quickly as possible. The recall contact list usually includes recall team and senior management, suppliers of all ingredients, distributors, sources of technical advice and support (like laboratory facilities) and local regulatory authorities (Food Control Department; USA regulatory authorities: USDA and FDA).

3. Product Recall Decision Tree
A decision tree will be used so as to ensure a systematic and logical approach at whether to execute recall plan or not (Refer to Appendix 1 for the product recall decision tree). There would be different strategies for different classes of recall as follows:

a) Class 1 Recall:
Carried out when there is a reasonable probability that the use of product will cause serious adverse health consequences or death
- Immediate and rapid recall of all affected product from all levels of the distribution system down and including consumer level.
- Notification of local authorities. I.e. Food control Department.
- Issuance of a public warning by means of the press and radio

b) Class 2 Recall:
Carried out when defect products may cause temporary or medically reversible adverse health consequences and the probability of serious adverse health consequence is remote.
- Immediate and rapid recall of all affected product from all levels of the distribution system down.
- Evaluate the appropriateness of notifying the media with information concerning the recall

c) Class 3 Recall:
Carried out when defect products is not likely to cause health consequences, but violates some specific food regulation.
- Product is recalled to the wholesale distribution level unless circumstances warrant retrieval at consumer level.
- Notification of local authorities i.e. Food Control Department.
- No media notification is required.
- No effectiveness check is required.

4. Scope of Recall
The plan should outline how the establishment will assess the amount and kind of product that is implicated in a problem. To decide which batch of products should be recalled.

5. Records
A detail records of raw materials, processing and production, departure of products and initial distribution which would determine the causes of adulteration and help in defining the scope of recalls. Records should be kept for a period of time until the product exceeds its shelf life.

6. Products’ Traceability
Products’ traceability allows identification of unsafe products. It limits the scope of the recall and removes the products from sale quickly and accurately. Products can be identified accurately with product names, product description and batch codes.

7. Recall Procedures
A set of procedures on how products are to be identified, collected, disposed off and post-recall follow-up during a recall. Recall procedures include how communications are made between food manufacturers, distributors and consumers. (Refer to Appendix 2 for Product Recall Procedures)

8. Records of Recalled Products
Records help to ensure that the quantity of unsafe products distributed tallies with the quantities of recalled products. Furthermore, records also serve as a reference and would be needed to show to the local regulatory (Food Control Department) during recall follow-up.

9. Testing and Reviewing of Product Recall Plan
The plan should be examined for errors, particularly in the contact lists or in light of any changes in the company’s product recall or trading status. It is essential that a product recall plan is periodically tested using a ‘trial run’ or mock recall exercise. This can be considered as a validation of the product recall plan. This procedure should also be documented and held as part of the product recall plan itself. Companies that develop product recall plans but do not test them may face problems when a real food safety incident occurs. Food businesses involved in product recall should review the product recall process and amend the product recall plan if necessary.

WhaT Is a ProDuct ReCall??

Product Recall is...
There are many types of product recall plans and obviously in our package, we are referring to a food product recall here! So now you may ask: “What is a food product recall??”

A food product recall is a request that a batch or an entire production run of a food product be returned to the manufacture, usually due to complaint or notification of product defects. The recall is an effort to limit liability for corporate negligence (which can cause costly legal penalties) and to curb bad publicity. Recalls are costly to a company because they often entail replacing the recalled product or paying for damages caused in use. These procedures are based to a large extent on product recall procedures undertaken by the producer, distributor or importer.

Product recall is indicated when a product may represent a health hazard to the consumer. The procedures implemented should effectively remove the product from circulation to prevent its consumption and are based to a large extent on product recall procedures undertaken by the producer, distributor or importer.In certain instances, government agencies may initiate a product recall, or take appropriate corrective action when a recalling firm's performance is judged inadequate. In addition a government agency may take enforcement actions either during or following the recall.

So how do we conduct a product recall plan??

1) Planning and Preparation

It is essential that all operators from producing, importing, or distributing products take precautionary steps to facilitate actions if recall procedures become necessary. An operator that sells products shall put into place procedures and systems that will ensure a rapid and effective recall of the product. To achieve this goal, the operator shall:

• Prepare & maintain a detailed written recall system or plan: This plan or system has to describe, step by step, the procedure to follow in case of a product recall. It should also include the identification of responsible individuals, both within the registered establishment and from the outside, along with their respective telephone numbers, facsimile etc.

• Maintain records on Health and Safety Complaints regarding the product. Details on the complaint, on the follow-up and action taken must be filed.

• Use sufficient coding of products: to permit positive identification and to facilitate effective recall of those lots.

• Records shall be maintained for a period of time that exceeds the shelf life and expected use of the product and is at least the length of time specified in this manual concerning record retention.

In order to evaluate the product recall program, periodic simulations should be carried out. The recall simulation file should include the name, address and telephone number of clients for the lot tested, production records, the inventory, and distribution of each lot distributed. The recall simulation is used to determine whether the recall procedure is capable of identifying and quickly controlling a given lot of potentially affected product and reconciling the quantities produced, quantities in inventory, and quantities distributed. A recall simulation will identify potential problems and allow personnel to become familiar with recall procedures. If problems are identified in the recall procedures, they should be corrected.

2) Notification

Once a firm has gathered all relevant information and assessed the situation, the next step is to notify the Executive Director, Operations in its area.

3) Necessary Information

Rapid and accurate information gathering will expedite both decisions regarding the need for recall, as well as the actual response. It is understood that information gathering begins upon first notification that a potential issue may exist and continues throughout all steps of an emergency response.

Useful information to gather includes the following data and answers:

• reason for the recall - the actual or possible prevalent problem and the events leading up to the recall;
• product identification - product name, company number (Canadian or abroad) and identification codes, dates of production, importation or exportation, etc;
• type of product involved;
• brand name;
• net contents/size/weight;code/lot numbers or other distinguishing marks;
• imported or domestic product;
• quantity of the product in question and distribution: i.e. initial quantity of suspected product, quantities of the retained and distributed product (local, provincial, national or international distribution);
• distribution date - regions, provinces or cities, countries, names of the manufacturers, distributors, etc;have any illnesses/injuries been reported and, if so, what were the symptoms, dates and times of onset, hospitalization, recovery, etc;
• what are the possible causes of the problem;
• are there any trends developing, is the problem growing, does it appear to be contained, etc;
• has there been any laboratory confirmation of the hazard and, if not, when will it be initiated and when will the results be available;
• are there any real or potential threats to human health or any deaths;details of the recall strategy - extent of the recall, methods of communication, recall warning;
• has this product previously been involved in a similar incident or incidents.

4) Recall Strategy

(1) Depth of recall

This is dependent upon the degree of danger associated with the product and the extent of the distribution. Generally the depth of recall will fall into one of the following categories:Class I - consumer or user level, including any intermediate wholesale of retail level;Class II - retail level, including any intermediate wholesale level;Class III - wholesale level.

(2) Communications

The operator is responsible for promptly notifying the inspector in charge and each of its affected accounts about the recall. Initial notification should be made by phone, telex, facsimile, etc., followed by a confirmation by letter. A recall communication must cover the following points:that the product in question is subject to a recall and provide all pertinent identification data together with the reason for the recall;that further distribution or use of any remaining product should cease immediately;where applicable and required as part of the recall strategy, that the direct account should in turn notify its accounts that received the product about the recall;specific instructions regarding what to do with the product;provide a ready means for the recipient of the communication to acknowledge receipt, to provide data on the volume of product on hand and to report on client accounts contacted, etc. (allow the recipient to place a collect call to the recalling firm).

(3) Effectiveness checks

The purpose of effectiveness checks is to verify that all consignees at the recall depth specified by the strategy have received notification about the recall and have taken appropriate action. The method for contacting consignees may be by personal visits, telephone calls, letters, or a combination of these. The recalling operator is responsible for conducting effectiveness checks.

(4) Public Warning

In cases where there is a serious health hazard, it may be necessary to issue a public warning via the news media either on a local, regional or national basis, as appropriate. This warning will generally be issued by the operator responsible for the recall procedure in both official languages.

5) Role of government agencies

As stated earlier, in most instances the role of government agencies is to review the proposed action of the recalling firm and to provide advice. This is done at the time that notification of the recall is received. In addition they will monitor the progress of the recall. In other instances the agencies involved may initiate a recall or take steps to supplement the recall action taken by the firm if it is judged inadequate.

In certain circumstances where the health hazard is very serious, the agencies may rule that a public warning is mandatory and may in some cases issue the warning themselves.1.17 Protocol for High Visibility IssuesAny situation which might have, for example, political, public health, serious economic or legal implications, should be considered as a high visibility issue. There may be occasions when routine situations, for one reason or another, escalate and reach the status of high visibility.Officers, when faced with a situation, should attempt to assess it fully and consider possible actions required to deal with it and its possible impact.

Adopted from: http://www.inspection.gc.ca/english/anima/meavia/mmopmmhv/chap1/1.16-17e.shtml

ChEmiCal HaZarDs!!!

Chemical contaminants may be naturally occurring or may be added during the processing of food. Harmful chemicals at very high levels have been associated with acute cases of food-borne illnesses and can be responsible for chronic illness at lower levels.
The following examples are some of the chemical hazards in food:
• Mycotoxins (e.g., aflatoxin) from mold.
• Scombrotoxin (histamine) from protein decomposition.
• Toxic mushroom species.
• Agricultural chemicals:
– Pesticides, fungicides, fertilizers, insecticides.
– Antibiotics and growth hormones.
– Lead, zinc, arsenic, mercury and cyanide.
• Food additives:
– Preservatives (Nitrite and Sulfiting agents).
– Flavor enhancers (Monosodium glutamate).
– Chemicals used in establishments (e.g., Lubricants, Cleaners, Sanitizers).


Information taken from HACCP & Sanitation by Lora Arduser and Douglas Robert Brown

BiolOgiCal HaZarDs!!!

Food-borne biological hazards include bacterial, viral and parasitic organisms. These organisms are commonly associated with humans and with raw products entering the cooked food. Most pathogenic microorganism are ceased or inactivated by adequate cooking and cooling during production, distribution and storage.

The majority of reported food-borne disease outbreaks are resulted from bacterial pathogens. Temperature abuse, such as improper hot or cold holding temperatures, can significantly cause foodborne disease. Cooked food which has been subject to cross-contamination with pathogens often provides a favorable medium for rapid and progressive growth.

Enteric viruses can be food-borne, water-borne or transmitted from a person or from animals. Unlike bacteria, a virus cannot multiply outside of a living cell. Hepatitis A and Norwalk viruses are examples of viral hazards associated with ready-to-eat foods.

Parasites are most often animal-host specific and can include humans in their life cycles. Parasitic infections are commonly associated with undercooking meat products or cross-contamination of ready-to-eat food. Fish-borne parasites in products that are intended to be eaten raw, marinated or partially cooked can be killed by effective freezing techniques. The following are some of the biological hazards:
• Nora Virus
• Clostridium botulinum
• Shigella dysenteries
• Trichinella spiralis
• Listeria monocytogenes
• Salmonella spp
• Shigella spp
• Enterovirulent Escherichia coli (EEC)
• Rotavirus
• Norwalk virus group
• Entamoeba histolytica
• Bacillus cereus
• Campylobacter jejuni
• Clostridium perfringens

FooDboRne illNeSs

Food-borne illnesses are generally classified as food-borne infections, intoxication or toxin-mediated infection. Infections are caused by eating food that contains living disease-causing organisms. Intoxication is caused by eating food that contains a harmful toxin or chemical produced by bacteria or another source, and toxin-mediated infection is caused by eating a food that contains harmful organisms that will produce a toxin once it has been consumed.

A food-borne hazard can be classified as biological, chemical or physical hazard that can cause illness when it is consumed in food. The main symptoms of food-borne illness are headache, abdominal pain, diarrhea, vomiting, fatigue, fever, nausea, and dehydration.

WhAt Is HACCP??

I know is stand for 'Hazard Analysis and Critical Control Point' and ...

Introduction

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (GMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.

The following guidelines will facilitate the development and implementation of effective HACCP plans. While the specific application of HACCP to manufacturing facilities is emphasized here, these guidelines should be applied as appropriate to each segment of the food industry under consideration.

(Adopted from: http://www.cfsan.fda.gov/~comm/nacmcfp.html)

Why FoOD GeTs SpOilT???

Have you ever seen moulds growing on bread?
What is the reason our fruits and vegetables become overripe and soon decay in hot weather? Why does the skin of a banana discolor very quickly?
Do you observe a pungent odor and sour taste in food after prolong period of improper storage?

*All these examples are known as Food Spoilage!!!

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Answers for Food Spoilage!! LooK...

Food gets spoilt because of microorganisms and their growth in the food, and also its enzyme activity. Microorganisms are found in water, dust in the air, soil, sewage and on our hands. They are invisible to our naked eyes. However their presence in food is inevitable. It can be classified under Bacteria, Molds and Yeast.

Spoilage and Bacteria are related. Spoilage bacteria result food to deteriorate and develop unpleasant odors, tastes, and textures. These spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor.

There are different spoilage bacteria and each reproduces at specific temperatures. Some can grow at the low temperatures in the refrigerator or even freezer. Others grow well at room temperature and in the Temperature Danger Zone. Bacteria will grow anywhere they have access to nutrients and water. Under the correct conditions, spoilage bacteria will multiple rapidly. The large number of microorganisms and their waste products cause the unpleasant changes in odor, taste, and texture in food.

So what is Foodborne Illness???

Many people get sick each year from the food they eat. They may suffer from diarrhea, vomiting, an upset stomach, fever, or cramps. They often assume that they have the flu, but the real problem is foodborne illness caused by bacteria in the food, or viruses transmitted to food that has been eaten.

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What are the most Common Foodborne Diseases???

Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly recognized bacterial cause of diarrhea illness in the universe. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken or other food that has been cross contaminated with juices dripping from raw chicken is the most frequent source of this infection.

Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans via a variety of different foods of animal origin. The illness it causes, salmonellosis, usually includes fever, diarrhea and abdominal cramps. Persons with weakened immune systems, it can invade the bloodstream and cause life-threatening infections.

Infections due to enterohaemorrhagic (causing intestinal bleeding) E. coli, e.g. E.coli O157, and Listeriosis are important foodborne diseases which have emerged over the last decades. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. Although their incidence is relatively low, their severe and sometimes fatal health consequences, particularly among infants, children and the elderly, make them among the most serious foodborne infections.

Calicivirus, or Norwalk-like virus is an extremely common cause of foodborne illness, though it is rarely diagnosed, because the laboratory test is not widely available. It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another. Infected production workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands. Infected fishermen have contaminated oysters as they harvested them.

In fact, most foodborne illness can be prevented if the food is handled properly. The most frequently reported food preparation practice that contributed to foodborne disease was improper holding temperatures, followed by poor personal hygiene, inadequate cooking, contaminated equipment, and food from an unsafe source etc.

Why Is FoOD SaFeTY ImpoRtanT???

Many people do not think about food safety as a concern until a food-related illness affects them or their family member.
So what is food safety??

Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses.

Foods deteriorate faster in hot and humid weather than when it is cold and dry. All food requires proper handling and storing once they are harvested or purchased. Many foods are preserved for longer keeping quality, including those processed for sale commercially. In fact, even foods sold fresh are preserved by having them refrigerated or chilled.

How to Ensure Safer Food?

Always hold on to 4 Keys!!!
Key #1-- Always Wash Your Hands Often because…
With proper hand washing, it will eliminate the risk of foodborne diseases and decrease the spread of the common cold and flu. Remember! Hands should be washed in warm, soapy water before preparing foods & after handling raw meat etc. Never forget to wash the hands after switching tasks, especially after handling raw meat and then cutting vegetables.

Key #2 -- Separate Raw and Cooked Foods because…
When juices from raw meats or bacterial from unclean objects accidentally touch cooked or ready-to-eat foods (such as fruits or salads), cross-contamination occurs. Always store raw meats, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods, while cooked food on top with proper covers.

Key #3 – Cook Food Thoroughly because…
Harmful bacteria are destroyed when food is cooked to proper temperatures.
Raw meat, poultry, and egg products need to be cooked thoroughly. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that may be present.

Key #4 – Chill or Keep Food at Safe Temperature because…
Refrigerate foods quickly and at a proper temperature to slow the growth of bacteria and prevent foodborne illness.