Monday, May 28, 2007

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.

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.

Sunday, May 27, 2007

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

Sunday, May 20, 2007

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.

Friday, May 18, 2007

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

Saturday, May 12, 2007

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

Saturday, May 5, 2007

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