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01/15 2018 ISSUE:791

 

CDC’s Top 5 Foodborne Bugs in U.S.
Source : http://www.foodpoisonjournal.com/food-poisoning-information/cdcs-top-5-foodborne-bugs-in-u-s/
By Bill Marler (Jan 13, 2018)
POSTED IN FOOD POISONING INFORMATION
The top five germs that cause illnesses from food eaten in the United States are:
1.  Norovirus
Norovirus is the leading cause of gastroenteritis, or what we commonly think of as stomach flu symptoms. It causes 23 million cases of gastroenteritis per year, or over half of all gastroenteritis cases in the U.S., and is the second most common virus after the common cold.
Norovirus is usually transmitted from the feces to the mouth, either by drinking contaminated food or water or by passing from person to person. Because noroviruses are easily transmitted, are resistant to common disinfectants, and are hard to contain using normal sanitary measures, they can cause extended outbreaks.
Symptoms of Norovirus
The norovirus incubation period tends to be 24 to 48 hours, after which symptoms begin to appear. An infection normally lasts only 24 to 60 hours. However, in some cases, dehydration, malnutrition, and even death can occur. These complications are more likely among children, older people, and patients in hospitals and nursing homes with weakened immune systems. Common symptoms include:
Nausea
Diarrhea
Vomiting
Abdominal pain
Headache
Low-grade fever
Norovirus Diagnosis
Norovirus usually takes its course and goes away on its own after one to three days. It is hard to diagnose using samples in a lab, and so is usually diagnosed based on the combination of common symptoms, including mild fever, vomiting, and short duration of illness.
Norovirus Treatment
There is no specific treatment for norovirus. However, it is essential to replenish fluids and minerals, as these are depleted with diarrhea.
How to Prevent Norovirus Infection
The good news is that norovirus does not multiply on food, since it is a virus and not a bacterium. There is no way to tell whether foods – like shellfish, which are often eaten raw – are contaminated with norovirus. The only way to assure you don’t get norovirus from foods like shellfish is to cook them thoroughly. Here are other norovirus prevention methods:
Wash hands properly, especially after being at events with catered meals, nursing homes, schools, or on cruise ships
Wash raw vegetables thoroughly before serving them
While traveling, only drink boiled drinks or carbonated bottled beverages
Avoid letting anyone known to have norovirus in kitchen space
2.  Salmonella
Salmonella is the second most common intestinal infection in the United States. More than 7,000 cases of Salmonella were confirmed in 2009; however, the majority of cases go unreported. The Centers for Disease Control and Prevention estimates that over 1 million people in the U.S. contract Salmonella each year, and that an average of 20,000 hospitalizations and almost 400 deaths occur from Salmonella poisoning, according to a 2011 report.
Salmonella infection usually occurs when a person eats food contaminated with the feces of animals or humans carrying the bacteria.  Salmonella outbreaks are commonly associated with eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables. Foods that are most likely to contain Salmonella include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats.
Salmonella is generally divided into two categories. Non-typhoidal Salmonella is the most common form, and is carried by both humans and animals. Most serotypes of Salmonella, such as Salmonella Javiana and Salmonella Enteritidis cause non-typhoidal Salmonella.  Typhoidal Salmonella, which causes typhoid fever, is rare, and is caused by Salmonella Typhi, which is carried only by humans.
Symptoms of Salmonella Infection
Symptoms of Salmonella infection, or Salmonellosis, range widely, and are sometimes absent altogether. The most common symptoms include diarrhea, abdominal cramps, and fever.
Typical Symptoms of Salmonella infection: Appear 6 to 72 hours after eating contaminated food and last for 3 to 7 days without treatment.
Diarrhea
Abdominal Cramps
Fever of 100 F to 102 F
Additional symptoms
Bloody diarrhea
Vomiting
Headache
Body Aches
Typhoid Fever Symptoms: Symptoms of typhoid fever appear between 8 and 14 days after eating contaminated food and last anywhere from 3 to 60 days. They include a fever of 104 F, weakness, lethargy, abdominal pain, coughing, nosebleeds, delirium, and enlarged organs. Typhoid fever is a serious illness that can result in death.
Complication of Salmonella
Complications of Salmonella poisoning are more likely to occur among young children and people age 65 or older. Possible complications include:
Reactive Arthritis: Reactive arthritis is thought to occur in 2 to 15 percent of Salmonella patients. Symptoms include inflammation of the joints, eyes, or reproductive or urinary organs. On average, symptoms appear 18 days after infection
Reactive Arthritis: Campylobacter infection may also lead to reactive arthritis. Symptoms include inflammation of the joints, eyes, or reproductive or urinary organs. On average, symptoms appear 18 days after infection
Focal Infection: A focal infection occurs when Salmonella bacteria takes root in body tissue and causes illnesses such as arthritis or endocartitis. It is caused by typhoidal Salmonella only.
Salmonella Treatment
Salmonella infections generally last 3 to 7 days, and often do not require treatment. People with severe dehydration may need rehydration through an IV.
Antibiotics are recommended for those at risk of invasive disease, including infants under three months old. Typhoid fever is treated with a 14-day course of antibiotics.
Unfortunately, treatment of Salmonella has become more difficult as it has become more resistant to antibiotics. Finding the right antibiotic for a case of Salmonella is crucial to treating this bacterial infection.
Prevention of Salmonella Infection
These safety measures can help prevent Salmonella poisoning:
Wash your hands before preparing food and after handling raw meats
Cook meat and eggs thoroughly until they reach an internal temperature of 160 F (71 C)
Do not eat foods containing raw eggs or milk, such as undercooked French toast
Avoid cooking raw meat in the microwave, as it may not reach a high enough internal temperature to kill Salmonella bacteria and may be unevenly cooked
Avoid bringing uncooked meat into contact with food that will not be cooked (i.e. salad)
Wash hands with soap after handling reptiles or animal feces
Always wash your hands after going to the bathroom
3.  Clostridium Perfringens
Clostridium perfringens are bacteria that produce toxins harmful to humans. Clostridium perfringens and its toxins are found everywhere in the environment, but human infection is most likely to come from eating food with Clostridium perfringens in it. Food poisoning from Clostridium perfringens fairly common, but is typically not too severe, and is often mistaken for the 24-hour flu.
Source of Clostridium Perfringens
The majority of outbreaks are associated with undercooked meats, often in large quantities of food prepared for a large group of people and left to sit out for long periods of time. Because of this, it is sometimes referred to as the “food service germ.” Meat products such as stews, casseroles, and gravy are the most common sources of illness from C. perfringens. Most outbreaks come from food whose temperature is poorly controlled. If food is kept between 70 and 140 F, it is likely to grow Clostridium perfringens bacteria.
Symptoms of Clostridium Perfringens Infection
People generally experience symptoms of Clostridium perfringens infection 6 to 24 hours after consuming the bacteria or toxins. Clostridium perfringens toxins cause abdominal pain and stomach cramps, followed by diarrhea. Nausea is also a common symptom. Fever and vomiting are not normally symptoms of poisoning by Clostridium perfringens toxins.
Illness from Clostridium Perfringens generally lasts around 24 hours, and is rarely fatal.
Complication from Clostridium Perfringens
The Type C strain of Clostridium perfringens can cause a more serious condition called Pig-bel Syndrome. This syndrome can cause death of intestinal cells and can often be fatal.
Preventing a Clostridium Perfringens Infection
To prevent infection by Clostridium perfringens, follow these tips:
Cook foods containing meat thoroughly
If keeping foods out, make sure they maintain a temperature of 140 F (60 C)
When storing food in the refrigerator, divide it into pieces with a thickness of three inches or less so that it cools faster
Reheat foods to at least 165 F (74 C)
4.  Campylobacter
Campylobacter jejuni is the most common cause of bacterial foodborne illness in the United States. Over 6,000 cases of Campylobacter infection were reported in 2009 alone, but many cases are not reported to public health authorities. A 2011 report from the CDC estimates that Campylobacter causes approximately 845,000 illnesses in the United States each year.
Campylobacter is found most often in food, particularly in chicken. Food is contaminated when it comes into contact with animal feces.  Any raw poultry may contain Campylobacter, including organic and “free range” products. In fact, studies have found Campylobacter contamination on up to 88 percent of chicken carcasses. Despite the commonness of Campylobacter, however, infections are usually isolated events, and widespread outbreaks are rare.
Campylobacter Symptoms
Symptoms of food poisoning from Campylobacter usually occur 2 to 5 days after a person eats contaminated food, but may take up to 10 days to appear. The most common symptom of a Campylobacter infection is diarrhea, which is often bloody.  Typical symptoms include:
Diarrhea: Diarrhea ranges from mild to severe and is often bloody
Fever
Nausea
Vomiting
Abdominal pain
Headache
Muscle pain
Two age groups are most commonly affected by Campylobacter: children under 5 years of age and young adults aged 15-29.
Complications of Campylobacter Infection
Although complications from Campylobacter food poisoning are unlikely, they do occur in some cases. The following is a list of possible long-term consequences of Campylobacter infection.
Guillan-Barré Syndrome (GBS): Although rare, Guillan-Barré Syndrome is the most common cause of acute generalized paralysis in the western world.  GBS occurs when the antibodies the body builds up against Campylobacter attack one’s nerve cells. Symptoms of GBS appear several weeks after diarrheal illness. Approximately one in every 1000 reported Campylobacter cases results in GBS.
Reactive Arthritis: Campylobacter infection may also lead to reactive arthritis. Symptoms include inflammation of the joints, eyes, or reproductive or urinary organs. On average, symptoms appear 18 days after infection.
Other complications: Campylobacter may also cause appendicitis or infect specific parts of the body, including the abdominal cavity, the heart, the central nervous system, the gall bladder, the urinary tract, or the blood stream.
Diagnosis of Campylobacter Infection
To assess whether someone has a Campylobacter infection, doctors take a stool sample and send it to a laboratory for testing.  However, if the stool sample is taken after an individual has begun antibiotic treatment, the test results may be falsely negative.
Campylobacter Treatment
Campylobacter infections usually resolve after about a week, although treatment with antibiotics can shorten the course of the illness. Patients with Campylobacter poisoning should drink lots of fluids to stay hydrated as long as the diarrhea lasts. Antidiarrheal medication may also help lessen symptoms.
The amount of foodborne bacteria resistant to antibiotics is on the rise, so certain antibiotics may prove ineffective at treating a given type of Campylobacter. Finding an effective antibiotic is key to treating this bacterial infection.
How to Prevent Campylobacter Infection
Campylobacter jejuni grows easily if contaminated foods are left out at room temperature. The bacterium is sensitive to heat and other sterilization methods, including pasteurization, cooking meat fully, and water chlorination. Follow these easy safety procedures to avoid Campylobacter infection.
Make sure the thickest part of any poultry product you are cooking reaches 165 F (74 C)
Choose the coolest part of the car to transport meat and poultry home from the store
Defrost meat and poultry in the refrigerator or microwave, making sure juices do not drip
Do not cook stuffing inside the bird
Never leave food out at room temperature for over two hours
Use pasteurized milk and eggs
Wash fruits and vegetables carefully
Wash hands thoroughly after…
Contact with pets or farm animals
Preparing food, especially poultry
Changing diapers
Children return from school or daycare
Note: Helicobacter pylori, a bacterium that causes peptic ulcers and gastritis, is often misconstrued as a Campylobacter. While it was originally thought that Helicobacter pylori was indeed a Campylobacter due to its similar structure, it is now known to be a different bacteria.
5.  Staphylococcus aureus
Staphylococcus aureus (S. aureus), often referred to as “staph,” is a bacterium commonly carried on the skin or in the nose of healthy people. S. aureus typically causes a skin infection, but can cause infections in the bloodstream and major organs. Methicillin-resistant S. aureus (MRSA) occurs when the bacteria become resistant to the antibiotic, methicillin and other more common antibiotics such as oxacillin, penicillin and amoxicillin, making it more difficult to treat. The rate of invasive MRSA (infections in typically sterile sites like the bloodstream) is estimated to be 32 per 100,000 persons in the United States; the mortality (death) rate is thought to be about 6 per 100,000 persons. The risk of invasive MRSA infections is highest among older individuals, Blacks/African Americans, and men.
MRSA infections were initially limited to hospitals and nursing homes, especially among patients with weakened immune systems. Since the 1980s, community-acquired cases and outbreaks also have been reported. Community acquired cases are those not related to past year hospitalization or medical procedures like dialysis, surgery, or catheterization. These infections typically occur among otherwise healthy individuals and are more likely to be limited to skin infections. An increase in the virulence of MRSA bacteria in the past decade, however, has been responsible for more severe and sometimes fatal community acquired infections. More recently, MRSA has been identified in food animals and a few outbreaks have been ‘food-initiated’ or foodborne. In one such outbreak, those affected developed typical foodborne illness symptoms, such as vomiting and stomach cramps,
Sources and Transmission
The major site where people carry S. aureus is in the nasal passages. Approximately 25% to 30% of the population is colonized (when bacteria are present, but not causing an infection) with S. aureus, but only about 1% of the population is colonized with MRSA. The main mode of transmission of staph and MRSA is through hands, which may become contaminated by contact with colonized or infected individuals or through contact with colonized or infected body sites of other persons. Contact with devices, items, or environmental surfaces contaminated with body fluids containing staph or MRSA may also cause infection. Other factors contributing to transmission include close skin-to-skin contact, crowded conditions, and poor hygiene.
Studies in recent years have demonstrated that food-producing animals also carry MRSA. Studies conducted in the U.S. as well as several other countries, including Austria, Canada, China, Belgium, Denmark, France, Italy, South Korea, Taiwan, and The Netherlands, have isolated MRSA mainly from pigs. Other animals testing positive for MRSA have included chickens, cattle, and dairy cows. In addition, the testing of raw meat samples from slaughter houses and retail markets has revealed MRSA in several countries. This is likely due to the high use of antibiotics in food animal production. Estimates of the amounts of growth-promoting antibiotics used in U.S. animal production range from 3.1 million to approximately 25 million pounds annually. In some instances, animal strains are similar or identical to human strains. In fact, the presence of MRSA in food-producing animals has also led to the transmission of MRSA to farmers, their families, and veterinarians, resulting in human colonization.
Of even greater concern is the identification of MRSA in retail meats and food products, including pork, beef, and dairy products. This has occurred in the U. S. as well as in Austria, China, The Netherlands, Portugal, and South Korea. However, few foodborne or food-initiated outbreaks have been reported. One ‘food-initiated’ outbreak in The Netherlands involved the transmission of MRSA from a colonized but healthy hospital dietary worker to a patient through food. The contaminated food (which tested positive for MRSA) was ingested by the patient who was severely immunocompromised, and the patient contracted a fatal infection. Transmission from that patient to other hospital workers and subsequently to other patients resulted in a major outbreak. In another food-related case, a community-acquired foodborne illness outbreak occurred in Tennessee. In that outbreak, a family developed typical foodborne illness symptoms after eating food prepared by a commercial foodhandler who was colonized with MRSA (see details below)
Symptoms
Community-acquired MRSA infections most often present as a skin or soft tissue infection such as a boil or abscess. Individuals frequently recall a “spider bite”. The involved site is red, swollen, and painful and may have pus or other drainage. MRSA infections also can cause more serious infections, such as necrotizing fasciitis, a rapidly progressive, life-threatening infection that involves skin, soft tissue, and deep fascia; bloodstream infections; or pneumonia, leading to symptoms of shortness of breath, fever, and chills. As seen in at least one outbreak, individuals with foodborne illness caused by MRSA may experience nausea, vomiting and stomach cramps.
According to the Centers for Disease Control and Prevention (CDC), individuals with MRSA infections that meet all of the following criteria likely have community-acquired MRSA infections:
Diagnosis was made in the outpatient setting or by a culture positive for MRSA within 48 hours after admission to the hospital.
No medical history of MRSA infection or colonization.
No medical history in the past year of:
a. Hospitalization
b. Admission to a nursing home, skilled nursing facility, or hospice
c. Dialysis
d. Surgery
Detection and Treatment
In general, a culture is obtained from the infection site (skin, blood, or urine) and sent to the microbiology laboratory. In the case of a skin Infection, a culture is taken from a small biopsy of skin or drainage from the infected site. A sputum culture should be taken in the event of pneumonia. If S. aureus is isolated, the organism should be tested to determine which antibiotics will be effective for treating the infection.
Staph skin infections, such as boils or abscesses, may be treated by incision and drainage, depending on severity. Antibiotic treatment, if indicated, should be guided by laboratory testing of the bacteria to determine antibiotic susceptibility.
Prevention
Frequent handwashing is the most important way to prevent spread of staph in the community. If an individual has a skin infection, it should be kept covered. Keep wounds that are draining or have pus covered with clean, dry bandages until healed. Bandages and tape can be discarded with the regular trash.
Family members and others in close contact should wash their hands frequently with soap and water or use an alcohol-based hand sanitizer, especially after changing the bandage or touching the infected wound. Do not share personal items, such as towels, washcloths, razors, clothing or uniforms, that may have had contact with the infected wound or bandage. Wash sheets, towels, and clothes that become soiled with water and laundry detergent. Use a dryer to dry clothes completely.
Since little is known about the transmission of MRSA through food, other than through foodhandlers, there are no specific recommendations about the prevention of foodborne illness with regard to MRSA. In general, individuals should wash their hands with soap and water before preparing food, especially commercial foodhandlers; wash produce; wash cutting boards often; wash hands, utensils, and cutting boards after they have been in contact with raw meat or poultry and before they touch another food; and refrigerate food within 2 hours of serving. Use a food thermometer to cook meat and poultry to proper temperatures and keep hot foods hot; cold foods should be kept at 40°F or below.

Don’t get ejected from the playoff party for food safety fouls
Source : http://www.foodsafetynews.com/2018/01/dont-get-ejected-from-the-playoff-party-for-food-safety-fouls/#.WlxFbqhl-Ul
BY KELSEY M. MACKIN (Jan 12, 2018)
The NFL playoffs are often a time for gatherings of family and friends for fun and food.
Just as a team cannot be successful unless all the players are on the same page, game-day feasting must follow a food safety playbook to avoid painful penalties. Hosts and guests must buy in to the basic rules of food safety to avoid a yellow flag on seven-layer dip.
With only eight teams left in the post-season battle for the Super Bowl, the U.S. Department of Agriculture is reminding people about how to keep foodborne illness on the bench and out of the game when preparing for and participating in playoff parties.
Tackle food poisoning fears in the kitchen by following these four simple rules:
Clean — According to the Food and Drug Administration, 25 percent of people don’t wash their hands before preparing food. By washing hands frequently with warm soapy water for 20 seconds, especially after handling raw foods including meat, poultry and fresh produce, the spread of germs and foodborne illness can be reduced and prevented. While enjoying foods, encourage party guests to wash their hands before and after eating. The USDA even suggests providing disposable towelettes nearby for a quick touch up during timeouts.
Cloth kitchen towels are a major source of cross-contamination and frequently spread bacteria and viruses. Used towels should be removed from the kitchen as soon as they are soiled. Paper towels should never be reused, but can be safer than cloth towels is properly used.
Separate — It’s the offense and defense when it comes to food safety habits. Avoiding cross-contamination starts at the grocery store. Separate raw meat and poultry from produce and other food items in your shopping cart. Place raw foods in plastic bags to prevent their juices, which may contain harmful bacteria, from contaminating other foods. When preparing your Super Bowl treats, cut fruits and veggies on a designated cutting board and keep it separate from where you prepare other raw meat and poultry products.
Cook — Whatever you choose to serve, use your food thermometer. It is the only way to ensure the safety of meat, poultry, seafood and egg dishes. If your Super Bowl menu includes chicken wings, they should reach a safe internal temperature of 165 degrees F. No matter what your Uncle Buck believes, USDA research proves that color and texture are unreliable indicators of safety and doneness for meat, poultry and seafood.
Chill — To keep food out of the “Danger Zone”  of 40 degrees F to 140 degrees F, keep hot foods like pizza and wings hot, and cold foods like guacamole and cream cheese dip cold. When setting food out, be sure to serve cold foods in small portions, keeping refills cool in the fridge until they are needed. Remember that you can use an ice bath to keep cold foods cold, and keep hot foods in a pre-heated oven. Since most games last longer than two hours — the cutoff for leaving food at room temperature — remember to refrigerate leftovers during the fourth-quarter commercials if they’ve been on the table since the pre-game show.

 

 

 

 

 


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U.S. Says E. coli Outbreak is “Likely” Leafy Greens While Canada Declares Outbreak Over
Source : https://www.foodsafetymagazine.com/news/us-says-e-coli-outbreak-is-e2809clikelye2809d-leafy-greens-while-canada-declares-outbreak-over/
By Staff (Jan 11, 2018)
U.S. Says E. coli Outbreak is “Likely” Leafy Greens While Canada Declares Outbreak Over
Yesterday, the Public Health Agency of Canada declared that the recent Shiga toxin-producing E. coli O157:H7 outbreak linked to romaine lettuce appears to be over. Consumers there are no longer being advised to avoid eating romaine lettuce. However, an eerily similar outbreak in the U.S. is still being investigated by the  Centers for Disease Control and Prevention and the U.S. Food and Drug Administration. The outbreak has now been identified in 15 states.
While the outbreak does appear to be associated with leafy greens, according to CDC and FDA statements released yesterday, U.S. health officials have not confirmed a specific type, nor have any food recalls been issued. Because leafy greens tend to have a short shelf life--and because the last known illness related to the outbreak occurred last month--it is likely that the contaminated food that’s causing illness is no longer available in retail stores or foodservice establishments.
In response to these latest statements and developments, United Fresh released its own statement yesterday in response. A joint message from United Fresh Produce Association, the Arizona and California LGMAs, the Canadian Produce Marketing Association, the Produce Marketing Association and Western Growers brings special attention to these three points:
Public health agencies in both the United States and Canada are informing consumers that there are no concerns about consuming any particular food, while they continue their investigations into what caused this E. coli O157:H7 outbreak that began in November.
Based on these statements, both governments have concluded that the food responsible for this foodborne illness outbreak is no longer in the market.
The industry associations are committed to working with government agencies in both the United States and Canada to assist with the ongoing investigations.
CDC and FDA will continue to update the public as more information on the outbreak source is uncovered.

Canada declares outbreak over; CDC, FDA still investigating
Source : http://www.foodsafetynews.com/2018/01/canada-declares-outbreak-over-cdc-fda-still-investigating/#.WlxVS6hl-Ul
By CORAL BEACH |(Jan 10, 2018)
U.S. officials say leafy greens most likely cause; victim interviews ongoing to find specific source
Canadian officials said today an E. coli outbreak linked to romaine lettuce is over, but U.S. officials are continuing to investigate the deadly foodborne illness outbreak that they believe is linked to leafy greens.
Both countries’ public health officials posted updates on the outbreak today stressing that there is little remaining danger to the public because the most recent victim became sick Dec. 12, 2017.
“Leafy greens typically have a short shelf life, and since the last illness started a month ago, it is likely that contaminated leafy greens linked to this outbreak are no longer available for sale,” according to today’s media statement from the U.S. Centers for Disease Control and Prevention.
Between the two countries, 66 people have been infected with the outbreak strain of E. coli O157:H7, with each country reporting one death. In the United States, there are 24 confirmed victims across 15 states. In Canada there are 42 victims across five provinces.
“Illnesses started on dates from Nov. 15 through Dec. 12, 2017,” the CDC reported today. “Among the 18 ill people for whom CDC has information, nine were hospitalized, including one person in California who died. Two people developed hemolytic uremic syndrome, a type of kidney failure.”
Many of the sick people reported eating romaine lettuce in various forms from grocery stores, restaurants and other locations. The Public Health Agency of Canada began advising people in the five implicated provinces to consider not eating romaine until further notice. The agency ended that advisory today.
In the U.S., the CDC did not make any recommendations to the public about avoiding any foods in its initial Dec. 28, 2017, media statement on the outbreak or in today’s update.To date, only half of the U.S. victims have been interviewed by outbreak investigators.
“The likely source of the outbreak in the United States appears to be leafy greens, but officials have not specifically identified a type of leafy greens eaten by people who became ill,” the CDC reported today.
“State and local public health officials continue to interview sick people in the United States to determine what they ate in the week before their illness started. Of 13 people interviewed, all 13 reported eating leafy greens. Five of nine ill people specifically reported eating romaine lettuce.”
Little transparency during outbreak
Neither country released any information about produce growers, suppliers or any other entities in the farm-to-fork continuum in connection to the outbreak.
No recalls have been initiated, but some retailers and restaurants temporarily pulled romaine lettuce from shelves and menus. Consumer Reports recommended that consumers avoid romaine lettuce until the outbreak cause was determined.
The Canadian Food Inspection Agency — which is similar to the U.S. Food and Drug Administration — tested samples of romaine lettuce as part of the outbreak investigation. Today the Canadian officials revealed that all food samples tested negative.
In the U.S., the FDA, which had not posted any public information about the outbreak until today, is assisting the CDC, but has virtually nothing to report.
“The FDA’s outbreak investigation team is working with CDC and state and local officials to determine what ill people ate, where they bought it, and the distribution chain — all with the goal of reaching where these foods were produced, to see if there’s any common food or point where the food might have become contaminated.”
Industry, watchdog reactions
The statements today spurred very different reactions from produce industry groups and consumer advocates.
A coalition of produce marketing and lobbying groups — United Fresh Produce Association, Arizona and California LGMAs, Canadian Produce Marketing Association, Produce Marketing Association and Western Growers — welcomed the statements as vindication.
“In collaboration with our association colleagues we’d like to share the following update to last week’s communications regarding the E. coli O157:H7 foodborne illness outbreak that has impacted many (of our) members,” the produce groups’ release said.
“… the undersigned organizations call your attention to the following details:
“Public health agencies in both the United States and Canada are informing consumers that there are no concerns about consuming any particular food, while they continue their investigations into what caused this E. coli O157:H7 outbreak that began in November.
“Based on these statements, both governments have concluded that the food responsible for this foodborne illness outbreak is no longer in the market.
“The industry associations are committed to working with government agencies in both the United States and Canada to assist with the ongoing investigations.”
There is a very different view at Consumers Union, which is the policy and mobilization division of Consumer Reports. Food safety advocates there “continue to think it prudent to avoid romaine lettuce for now,” according to Jean Halloran, director of Food Policy Initiatives at Consumers Union.
In a media statement, Halloran urged the CDC and Canadian officials to share their raw data on the outbreak and called on the FDA to request and review internal bacterial testing data from producers of romaine lettuce in order to pinpoint the source of the E. coli bacteria that has triggered the illnesses.
“This is a dangerous strain of E. coli that can cause severe illness and even death,” said Halloran’s statement. “Health officials need to take more aggressive steps to protect the public. In order to ensure that this threat to consumers’ health won’t continue or happen again, the government needs to identify the source.”

U.S. Officials Not Ready to Blame E. coli Outbreak on Lettuce
Source : https://www.foodsafetymagazine.com/news/us-officials-not-ready-to-blame-e-coli-outbreak-on-lettuce/
By Staff (Jan 10, 2018)
U.S. Officials Not Ready to Blame E. coli Outbreak on Lettuce
The Centers for Disease Control and Prevention and the U.S. Food and Drug Administration are still in the midst of investigating a multistate outbreak of Shiga toxin-producing E. coli O157:H7 infections (STEC O157:H7). In November and December, at least 17 consumers in 13 states were affected.
A similar outbreak in Canada is--already confirmed there to be caused by romaine lettuce--is also being investigated by the Public Health Agency of Canada. Whether the source of contamination is a farm, distribution warehouse or other location has yet to be determined. Officials are using whole genome sequencing in an effort to possibly confirm whether or not the U.S. and Canadian outbreaks are in fact linked. Thus far, according to CDC, preliminary results show that the type of E. coli making people sick in both countries is closely related genetically, meaning the ill people are more likely to share a common source of infection.
The difference in the U.S., though, some of the sickened individuals have said they did not eat romaine lettuce prior to falling ill. Since no specific food commodity has been identified in the U.S. outbreak, CDC cannot yet recommend that consumers avoid any particular food or product. Still, although no new cases have emerged since December, that does not necessarily mean the outbreak is over.
The investigation is ongoing.

Thorny details down on the farm still stalling FDA enforcement
Source : http://www.foodsafetynews.com/2018/01/thorny-details-down-on-the-farm-still-stalling-fda-enforcement/#.WlxXpKhl-Ul
By DAN FLYNN (Jan 9, 2018)
In the seven years since the Food Safety Modernization Act (FSMA) became law, the question has always been the same. How is the Food and Drug Administration going to do down on the farm?
FDA last week gave itself “enforcement discretion” for some of those complex FSMA rules involving farms. FDA Commissioner Scott Gottlieb said it was all part of working “constructively with farmers and other producers to achieve our shared goals around food safety.”
Peter G. Lurie, president of the Center for Science in the Public Interest (CSPI), doesn’t exactly see it that way. Lurie says the new guidance for FSMA enforcement amounts to the Trump Administration “undermining that landmark legislation.”
“FSMA was intended to cover the entire food chain, from farm to fork, and the Trump Administration’s new guidance would create a gap in that safety chain by exempting, at least for now, some of those who harvest, package and hold food produced on farms,” Lurie said in a statement from CSPI.
The statement also said the FDA guidance would eliminate company-to-company food safety assurances required under the final FSMA rules that identify dangerous pathogens that should be addressed by downstream processors. The consumer advocacy group contends undoing those aspects of the regulations threatens to expose consumers to hazards like Salmonella and E. coli bacteria.
But the National Sustainable Agriculture Coalition (NSAC) praised FDA for hitting the hold button.
The way NSAC sees it, the delay is “FDA’s acknowledgment of the ongoing confusion that businesses have experienced in determining where they fall within FSMA’s regulatory regime, as well as the impracticality of having businesses conducting the same activity (i.e., packing and holding produce) follow different rules just because their ownership structures are different.”
The coalition is an alliance of grassroots organizations that advocate for federal policy reform to advance the sustainability of agriculture, food systems, natural resources, and rural communities. Its activities reach into most every state.
Since the FSMA’s Produce Safety Rule first included a distinction between a “farm” and a “facility,” NSAC says “this seemingly innocuous difference in definition has sent farmers and packers spinning.”
“One of the key sticking points yet to be fully worked out by FDA is whether operations that are only packing and holding intact, raw (unprocessed) produce will be subject to the provisions of the Produce Safety Rule or the Preventive Controls Rule, ” according to NSAC.
“How farms and processing facilities are defined has a direct and significant impact on which rules they are subject to, and by extension, these definitions affect the potential costs or administrative burdens producers/processors may have to undergo as part of compliance.”
FDA attempted to ease confusion and tensions around the rulemaking by extending the compliance dates for two types of operations. Farms, providing a majority of produce to operations, and facilities that solely pack and hold raw or unprocessed produce were included in Produce Safety Rule exemptions.
But they were still left subject to the Preventative Controls Rule.
FDA’s new guidance — that came out this past week — extends the enforcement delay for farmers to include the Preventive Controls Rule. NSAC says the further “enforcement discretion” policy will “ease stress on producers.”
“This new policy will ensure that the types of operations described above will not have the Preventive Controls requirements enforced against them at this time,” NSAC says.
This distinction between a “farm” and a “facility” is particularly important for food hubs or nonprofit packing operations, that do not fit traditional “majority ownership” definitions and have been as of yet unable to receive clear answers from FDA as to which requirements apply to them.
Under the new enforcement discretion policy, a nonprofit food hub that is aggregating and distributing unprocessed produce may still need to register with FDA and follow current good manufacturing practices (CGMPs), but they do not have to adopt the new Preventive Controls requirements until FDA finalizes a rulemaking clarifying which rule governs their activities.
NSAC says it supports “this process of clarification in an attempt to ease regulatory burdens on family farmers and food hubs. It looks forward to working with FDA and with its members to achieve an outcome that honors FSMA’s public health mandate to establish minimum requirements based in science and risk analysis, which are also flexible enough to work for operations of all types and sizes.
The FSMA, with its preventive approach to food safety, for the first time gives FDA authority to establish food safety requirements for farms producing fruits and vegetables. There are some permanent exceptions written into the law.
A farm that produces less than $25,000 in produce sales is exempt under the FSMA’s Tester Amendment, named for Sen. Jon Tester, D-MT.  And the FSMA concerns “covered produce,” meaning that is in its unprocessed state and usually consumed raw.
Thus farms that grow only grains fall outside the FSMA’s jurisdiction because grain isn’t considered produce. Still, the FSMA rules are complex, both individually and in combinations with one another.  Any determination of how the FSMA applies to an individual produce grower is a task filled with complexities.
NSAC was similarly engaged in FDA’s efforts to simplify the agricultural water standard in the Produce Safety Rule. In September 2017, FDA issued a proposed rule to extend the compliance dates for that complicated and inflexible standard to provide time to reevaluate its practicality and effectiveness.

Importance of food safety education: Part 2
Source : http://msue.anr.msu.edu/news/importance_of_food_safety_education_part_2
By Stephanie Ostrenga, Michigan State University Extension (Jan 8, 2018)
How a HACCP plan can help prevent foodborne illness.
Why is it important for more than one employee to be familiar with any food service establishment’s HACCP (Hazard Analysis Critical Control Points) plan? According to the Centers for Disease Control and Prevention, about 1 in 6 people get sick and 128,000 are hospitalized due to foodborne illness each year. The Food Safety Modernization Act (FSMA) was signed into law in 2011 with the goal of preventing instances of food contamination leading to illness instead of responding to them as they happen. HACCP plans identify key points in the production or service of food that could lead to foodborne illness and account for these food safety risks. Training multiple staff members on the HACCP plan allows for a quicker response to potential food safety hazards and reduces the risk of foodborne illness.
Food service establishments that offer a wide variety of foods, like a comprehensive deli in a grocery store, can be at an especially high risk for foodborne illness. Offering a variety of foods can make a deli popular, but it also makes food safety challenging considering that some of the foods may have different handling instructions, may have to be cooked to different safe internal temperatures, or have different allergens. Grocery stores, like most food service establishments, are required to have at least one certified Food Protection Manager, although many will certify a larger number of staff to reduce food safety risks in their establishment. One person cannot be everywhere or work every shift so continued food safety training for staff and communicating a HACCP plan will help to reduce the risk of foodborne illness.
What is a HACCP plan?
HACCP plans identify significant biological (e.g., bacteria or viruses), chemical (e.g., cleaners or sanitizers), or physical (e.g., fingernails or jewelry) hazards at specific points within a products flow. Once hazards have been identified, they can be prevented, reduced to safe levels or eliminated.
Seven HACCP Principles:
1 Conduct a hazard analysis
2 Determine critical control points (CCPs)
3 Establish critical limits
4 Establish monitoring procedures
5 Identify corrective actions
6 Verify that the system works
7 Establish procedures for record keeping and documentation
Principles 1 and 2 are where you identify and evaluate your hazards. In the case of the grocery store deli, maybe the deli is serving cold salads and rotisserie chicken. The salad needs to held at a temperature below 40 degrees Fahrenheit while the chicken would be served hot and held at a temperature of 135 degrees F or warmer to minimize bacterial growth. The hazards in this example would be serving both hot and cold foods and maintaining the appropriate temperature for each.
Principles 3, 4, and 5 help to establish ways for controlling these hazards. In the grocery store example above where cold salads and rotisserie chicken are served, the manager might decide that staff will monitor and record the temperatures of each food every four hours to make sure the cold items stay cold and the hot items stay hot. If it has been four hours since the temperature of the chicken was checked and it was found to be under 135 degrees F, it must be discarded.
Principles 6 and 7 help to maintain the HACCP plan and verify its effectiveness. Continuing with the grocery store example, the deli manager can review the documentation provided by the staff to ensure that the cold salads and the rotisserie chicken are both held at the appropriate temperatures. Some foodborne illnesses have a longer onset time than others, so HACCP records should be kept on file according to the HACCP plan guidelines. HACCP plans are working when there are no instances of foodborne illness. If someone becomes ill at a food service establishment, the HACCP plan may need to be revised.
For additional information on food safety, visit Michigan State University Extension. Don’t forget to check out Part 1 for more on the importance of food safety education.
If you are interested in ServSafe or HACCP certification, contact your local MSU Extension. To read more about preventing foodborne illness, check out the 7th Edition ServSafe Manager book.
This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

How Much Canned Food Is It Really Safe For You To Eat?
Source : https://www.womenshealthmag.com/food/canned-food-safety
By COLLEEN DE BELLEFONDS (Jan 8, 2018)
There's a concerning chemical in most canned goods.
Odds are, if you opened up your kitchen cabinets right now, you'd probably find some kind of canned food in there—canned black beans, some chickpeas, and a few odd cans of tuna. And there's a good reason why we all stock up—canned foods are a staple for meal prep and cheap cooking, and they’re a super-simple way to get more produce and fish—foods all of us could stand to eat more of, says New York-based nutritionist Karen Ansel, R.D. “Canned tomatoes, beans, pumpkin, tuna, and salmon are incredibly healthy. And they’re super convenient because they have such a long shelf life,” she says.
What’s more, although it might seem like canned foods have less nutrients than their fresh counterparts, the canning process doesn’t affect foods’ protein, carbohydrate, and fat content, or the amount of minerals and fat-soluble vitamins (like A, D, E and K). But because canning involves high heat, some water-soluble vitamins (like C and B) can be damaged—although losses vary from food to food, says Ansel.
That said, there are some risks that come with consuming canned foods. Experts’ number-one concern: the cans themselves. “Many cans contain BPA, a chemical that can affect certain hormones and may potentially increase blood pressure, cancer risk, and lead to behavioral issues,” says Ansel.
An estrogen-mimicking chemical, BPA has been used since the 1960s in canned food coatings to keep the metal from rusting. Problem is, the chemical leaches into food and drinks. While the full effects of BPA are still unknown and most studies have been done on animals, many doctors and scientists are concerned that it can change the way the sex hormones estrogen and testosterone work in the body, which may affect the reproductive system and brain.
There is indeed evidence BPA can disrupt the brain and hormonal systems. A 2016 study in the journal Clinical Endocrinology found that BPA may be linked to insulin resistance and obesity in women. A 2017 study in rats found that low-level exposure to BPA during pregnancy might change the way the body processes signals from hunger hormones—which could mess with the brain’s ability to understand signals of hunger and satiety. Other research has even linked high levels of exposure to breast cancer and metabolic disorders including polycystic ovarian syndrome (PCOS).
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The greatest concern, however, is about BPA exposure during pregnancy. “In humans, BPA exposure when the fetus is developing may increase the risk for behavior issues (like hyperactivity and aggression), later breast development during puberty, obesity, diabetes, heart disease, and changes in liver function,” says Maida P. Galvez, M.D. and associate professor at the Department of Environmental Medicine and Public Health & Pediatrics at the Icahn School of Medicine at Mount Sinai.
Although BPA is present in lots of places including dental sealants, medical equipment, consumer electronics, and cash-register receipts, our main source of exposure is the foods we eat, according to the National Institute of Environmental Health Sciences (NIEHS). A 2016 Johns Hopkins study found that people who ate just one canned food item in a day saw increased urinary concentrations of BPA by 24 percent compared with consuming no canned foods; two or more cans of food increased BPA concentrations by 54 percent.
The FDA’s last guidelines on BPA, published in 2008, put the daily upper limit of safe exposure at 50 micrograms of BPA per kilogram of body weight. But experts say those recommendations are outdated and should be much lower. Galvez points to a report from the EPA, which says that some animal studies have found that doses lower than 1 milligram and as low as 2 micrograms per kg of body weight per day can potentially have negative effects.
Looking for healthy dinner ideas? Try these tasty pita pizzas:
The FDA says it’s still investigating the risks and safety of BPA. It’s since banned BPA from baby bottles, sippy cups, and infant formula. In 2014, however, the FDA published a review of more than 300 studies that concluded no changes need to be made to its current recommendations. The Environmental Working Group, among others, is calling on the FDA to set a safe limit of exposure of no more than 1 part per billion (ppb). “Why do we continue to use a lining that poses potential concerns to human health? Pre-market safety testing, transparency in food labeling, and assurance that alternatives are in fact safer are critically needed,” says Galvez.
For now, BPA is still pervasive in canned foods. A 2016 report found two out of three cans tested in the U.S. contained BPA. So just about all of us are exposed: BPA is detectable in the urine of over 90 percent of Americans, according to research published in 2007 by the Centers for Disease Control and Prevention.
In an ideal world, it would be easy to avoid all BPA all the time—but unfortunately that’s just not possible given how prevalent it is. “Our general advice to families is to buy fresh or frozen fruits and vegetables when possible. Avoid canned and processed foods,” says Galvez. She points to research that’s found it’s possible to reduce BPA levels in the body by opting for fresh, non-processed foods over canned. Keep in mind that the amount of BPA you’re exposed to also varies quite a bit depending on the food. In 2009, Consumer Reports tested 19 brand-name foods including soups, juice, tuna, and veggies to determine their BPA levels. The worst offenders were canned green beans and canned soup.
Aside from the potential risks of BPA, Ansel notes that many canned foods are also high in sodium. Overconsumption of sodium of course comes with the side effects of bloating and water retention (although its link to high blood pressure and other scary health consequences is under debate). So read the nutrition label, compare brands, and choose no or low-sodium options when possible. If low-salt’s not available, many nutritionists recommend aiming to keep sodium to 500 mg per serving and rinsing canned foods like beans, which can reduce their sodium by 40 percent. And since tuna, specifically, contains some mercury, the FDA recommends keeping servings to three per week max of canned light tuna or one serving of canned albacore.
But while there are definitely downsides to canned foods, Ansel says they’re an easy, cheap way to get your greens. “I wouldn’t recommend eating a diet that’s entirely made of canned foods,” says Ansel. “But I wouldn’t be concerned about eating a serving of canned food a day if it helps you work in more healthy foods like beans and veggies, especially since few of us are eating enough of these foods to begin with.”
If you're truly concerned about BPA, look for BPA-free cans where possible and avoid canned goods otherwise. (Even BPA-free cans, according to the 2009 Consumer Reports paper, leached low levels of BPA into foods, but at much lower levels than other options—from 20 ppb in tuna in to 1 ppb in baked beans.) Check the label or the EWG’s searchable database, which notes whether products contain BPA in the packaging.

URI experts help Rhode Island farmers address new food safety regulations
Source : https://today.uri.edu/news/uri-experts-help-rhode-island-farmers-address-new-food-safety-regulations/
By today.uri.edu (Jan 8, 2018)
The passage of the Food Safety and Modernization Act of 2011, touted as the largest overhaul of food safety regulations in decades, has concerned many farmers in Rhode Island. Some of the rules target farmers that have never had to address such regulations before, and the deadlines for complying are fast approaching.
So University of Rhode Island food safety experts are reaching out to guide Rhode Island farmers through the paperwork and procedures and offering training and one-on-one assistance to ease the process.
“Farmers are nervous about it, and I’m not surprised,” said Lori Pivarnik, coordinator of URI’s Food Safety Education Program. “There is a lot of confusion about what’s actually required of them. But a lot of them have been implementing food safety strategies for a long time, so I think they’re a lot further along to meeting the requirements than they think they are.”
The regulations are designed to address the numerous outbreaks of food-borne illnesses like listeria and salmonella that have been documented across the country in the last 10 to 15 years, many of which have been traced to raw produce.
“Those growing produce have never been under a regulatory authority before, so they’re not used to it yet,” Pivarnik said. “But every other type of food processing operation in the state is experienced with this kind of regulatory oversight.
“Our seafood processors went through the same thing in the late 1990s, and it required changes to their way of thinking,” she added. “It took a while for the rules to become embedded in how they do things, but once they start doing it, it just becomes the way of doing business.”
According to Pivarnik, the regulation that is causing worry among farmers is called “Standards for the Growing, Harvesting, Packaging and Holding of Produce for Human Consumption.” It requires them to address issues related to agricultural water use, worker health and hygiene, cleaning and sanitation after harvest, soil amendments, and other topics.
Many of the state’s smaller farmers will qualify for the rule’s exemption and will only have to comply with some simple, modified requirements.
The Rhode Island Department of Environmental Management’s Division of Agriculture is responsible for implementation of the new rules, so URI is working with the Division of Agriculture and the Rhode Island Department of Health to offer training workshops so farmers know what steps they must take to be in compliance with the new regulations. While the training is specific to the new regulations, it is somewhat similar to a voluntary food safety program called Rhode Island Good Agricultural Practices (GAP) that Pivarnik and her URI colleagues have been offering since 2003.
“That’s why we think many of our farmers are already taking many of the required steps,” Pivarnik said. “They’ve already been through our voluntary GAP program, and we’ve already audited their farms, so they have a lot of things in place already.”
Pivarnik believes that farmers are primarily concerned about the burden of recordkeeping and the cost of implementing the new requirements. Of particular concern are the rules requiring the periodic testing of the water they use to irrigate their crops to ensure it isn’t contaminated; the requirement that animal intrusion into fields is assessed prior to harvest; and that the application of biological soil amendments – manure and compost – must meet certain requirements.
“Worker training is also important for produce safety,” said Sejal Lanterman of the URI Food Safety Education Program, who is available to visit farms to explain the requirements to local farmers. “You’re only as good as your worst employee.”
Farmers who want to sell their produce beyond local farmers markets are finding that wholesalers and other buyers are requiring their suppliers to follow proper food safety practices and implement food safety strategies.
“While some of this may be challenging to the farmer, overall it will strengthen our local food system,” Lanterman said.
Large farms are required to comply with the new regulations by January 2018, while mid-sized and smaller farms that do not meet the exemption criteria must do so by 2019 and 2020, respectively. All farms that must meet the regulatory requirements will be inspected by the Division of Agriculture approximately a year after the mandated compliance dates. The compliance date for regulations related to water use is four years after the compliance date for the rest of the regulations.
Pivarnik and Lanterman will lead another training session targeting farms of all sizes on March 21 and 22. Future training will be offered once or twice each year.
“These new regulations are all about preventing food-borne illness,” Pivarnik said. “While there has never been a documented outbreak of food-borne illness traced to produce grown in Rhode Island, we want to make sure it doesn’t happen in the future. We want to help our farmers prove that they’ve done the best they can to ensure it doesn’t happen here. However, everyone needs to remember that food safety is a shared responsibility from farm to table – from growing, harvesting, and processing to retailer and consumer.”
For more information, visit the URI Food Safety Education website at http://web.uri.edu/foodsafety.

One Machine for All Sanitation Procedures
Source : https://www.foodsafetymagazine.com/signature-series/one-machine-for-all-sanitation-procedures/
By Joseph Lincicum (Jan 3, 2018)
One Machine for All Sanitation Procedures
Boosted-Pressure Technology
Boosted-pressure foam cleaning has gained notoriety in Europe and Asia, however, it remains relatively unknown in the U.S. Nonetheless, it is gaining popularity as food facilities begin to replace high-pressure cleaning and tap water pressure cleaning. While high-pressure cleaning, with a pressure of 1500 psi or more, does a good job of removing dirt and food particles, it also slowly deteriorates the contact surfaces it is used on. High-pressure water also damages equipment and requires a lot of labor time to rinse because of the small amount of surface area that can be cleaned at one time. Boosted-pressure rinsing does very well at a lower pressure of approx. 350 psi at 8-13 gpm and it drastically reduces rinsing time, energy and water consumption, and damage to equipment surfaces. Our boosted-pressure systems also significantly reduce bioaerosols that are created by a high-pressure spray. The bioaerosols can linger in the air for up to three hours. Not only do boosted pressure cleaning systems minimize bioaerosols, they also create optimum soil removal, rinsing time, and water reduction. It is widely known in the sanitation industry that rinsing time is, by far, the most time-consuming aspect of the sanitation process. To address this issue we recommend pre-foaming the surfaces with chemical cleaning foam rather than pre-rinsing with water. This softens the dirt and can save up to 40% in overall cleaning time, water and energy.
All-In-One Consolidation
In the food and beverage industry, the open plant sanitation process typically involves three common cleaning steps which are rinsing, foaming and sanitizing. Here in the U.S., many plants are using three different hose stations for these different cleaning steps. Our system combines boosted-pressure rinsing, chemical foaming, and spray sanitizing onto one machine with one hose for application. Designing the system to be all-in-one became possible because of the integrated design of the state-of-the-art chemical mixing unit called the “Foamico Next Block”. To make this easier to imagine, we like to tell customers that this is the same concept as a manual car wash system. It is done simply with one handle to change in between the multiple functions of the system and with one hose for spraying all chemicals and water. Once the handle is turned to the desired function (pressurized rinsing, chemical foaming, or spray sanitizing) the user attaches the colored quick-connect nozzle onto the end of the hose gun. When applying chemical foam the negative pressure generated through the Next Block creates suction which draws the chemical from the chemical jugs below to the cabinet. The chemical is then injected through the Next Block into the out-flowing water along with compressed air to create a high-quality foam. Our system is very versatile and can be used with almost any chemical for food plant sanitation. Since every food processing facility is different and some may have different needs in regards to water volume and foam quality, we have a variety of nozzles, angles, and volumes to fit specific needs. All systems include a full set of color-coded nozzles including one blue rinsing nozzle, one blue rinsing lance, one white foaming nozzle and one yellow sanitizer nozzle.
System Installations
Depending on the size of the sanitation team, various boosted pressure foam cleaning systems and set-ups are available. Our systems are available in four types. Booster Pumps, Main Stations, Satellite Stations, and Mobile Units.
Main Station: A typical Main Station will be adequate for a sanitation crew of 1 to 6 employees. A Main Station has a booster pump to pressurize the tap water from approximately 50 psi to 350 psi and it has a Next Block chemical mixer with a handle to change between the rinsing and cleaning functions. Both are installed inside a stainless steel Main Station cabinet. The Main Station cabinet is mounted to the wall. The outlet hose for spraying is connected at the bottom of the Main Station.
Satellite Unit: The difference between Main Stations and Satellites is that Satellites are only equipped with the Next Block chemical mixer. Satellites are simply powered by the pressurized water that is piped from a Booster Pump or from the pump inside a Main Station for pressurized rinsing. Each Satellite has its own hose for boosted rinsing and applying three different chemicals. The chemical jugs are mounted below the unit. As many as five Satellite Stations can be piped from one Main Station.
Booster Pump: For larger production facilities, the use of a Booster Pump system connecting multiple Satellite Stations allows up to a maximum of 36 simultaneous users. For a failure-free operation, it is important that the water supply is sufficient to the booster pump. This is the main reason for the booster pump to be located in the plant water supply room or in water preparation room. The boosted water gets piped to the Satellites which are installed and distributed throughout the facility about 80-120 feet apart. Each Satellite operates independently and does not require electricity. It only requires the pressurized water from the Booster Pump or Main Station pump to fully function. Booster Pumps are mounted on the floor with a stainless steel floor bracket.
Mobile Unit: Our Mobile Unit operates very similar to a Main Station and is a great system for smaller facilities with a small sanitation crew of one or two people. A Mobile Unit is basically a Main Station on a mobile cart-mounted with a small booster pump to pressurize tap water from 50 psi to a pressure of 350 psi. The Mobile Unit is simply plugged into a tap water source with a flexible 30 ft. inlet hose and an electrical source with a 30 ft. electrical cord. It is also equipped with the Next Block chemical mixer for chemical foaming and sanitizing. The chemical jugs are placed on a rack on the back side of the unit. We have a Mobile Unit for one and two users.
Fields of application: Boosted-pressure foam cleaning is suitable for all processing areas in the food industry which are designed for wet cleaning. Floor drains must be present and equipment that needs to be cleaned must be suitable for wet cleaning. Machinery and systems that have sensitive electronic components can also be cleaned with water and foam if the electronics comply with protection classes IP67 or IP68 or if they are covered with a water-repellent cover before the cleaning process.
Since the foam cleaning systems can be used with acids as well as with caustics, all dirt, oils, and mineral scaling can also be removed with the appropriate chemical. Each chemical contained in a jug below the unit has an independent chemical injector which eliminates the risk of concentrated chemicals mixing together. With this integrated system design, all cleaning processes can be carried out with one machine and one hose.
Joseph Lincicum is the technical sales engineer at Sulbana Inc. For more information, visit Sulbana.com or call 608-426-6415.

 

 

 

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