Food Protection Trends - February 2009 - (Page 116)

WhAT’S hAPPENING IN FOOD SAFETY 2009 Crumbine Award Guidelines Released T he Foodservice Packaging Institute (FPI) has released the guidelines for the 2009 Samuel J. Crumbine Award for Excellence in Food Protection at the Local Level, which annually recognizes excellence in food protection services by local environmental health jurisdictions in the United States and Canada. Named for one of America’s most renowned health officers and health educators – Samuel J. Crumbine, M.D. (1862–1954) – the award has elevated the importance of food protection programs within government departments and agencies and has inspired excellence in the planning and delivery of those services. Entries for the Crumbine Award competition are limited to US and Canadian local environmental health jurisdictions (county, district, city, town or township) that provide food protection services to their communities under authority of a statute or ordinance. The US Uniformed Services and US Indian Health Service area programs are also invited to compete, if they are not monitored by a state, county or city health unit. Past winners may apply five years after receiving the award. The guidelines are the basis for all Crumbine Award applications and must be followed in order to be considered for the award. The basic award criteria, by which achievement is measured, are: • Sustained improvements and excellence, as documented by specific outcomes and achievements, over the preceding four to six years, as evidenced by continual improvements in the basic components of a comprehensive program; • Innovative and effective use of program methods and problem solving to identify and reduce risk factors that are known to cause foodborne illness; • Demonstrated improvements in planning, managing and evaluating a comprehensive program; and • Targeted outreach; forming partnerships; and participating in forums that foster communication and information exchange among the regulators, industry and consumer representatives. The winner of the award is selected by an independent panel of food protection practitioners who are qualified by education and experience to discern excellence in a program of food and beverage sanitation. They represent various interests, including leading public health and environmental health associations, past Crumbine Award winners, consumer advocates and the food industry. The jury makes its award selection each spring in a judging process administered by FPI. The application deadline for the award is March 13, 2009. The Crumbine Award is supported by the Conference for Food Protection in cooperation with the American Academy of Sanitarians, American Public Health Association, Association of Food & Drug Officials, Foodservice Packaging Institute, International Association for Food Protection, International Food Safety Council, National Association of County and City Health Officials, National Environmental Health Association, NSF International and Underwriters Laboratories, Inc. Silliker–Utah Receives NIH Grant to Research the Bioavailability of Allicin in Garlic Products S illiker, Inc. – Utah has received a $599,500 grant from the National Institutes of Health / National Center for Complementary and Alternative Medicine (NIH/ NCCAM) to conduct a study on the allicin bioavailability of garlic products. Under the direction of Research Director Larry Lawson, Ph.D., the study will evaluate the human bioavailability of allicin from a variety of commonly consumed powder supplements and garlic foods. Allicin is the main pharmacologically active compound of garlic and provides the greatest reputed health benefits. Based on in vitro data, allicin bioavailability from most garlic supplements has been predicted to be very low (3–15%) as compared to raw garlic (100%). But without a validated method for measuring allicin bioavailability, it is difficult to reach real conclusions. This obstacle was removed in 2005 when Dr. Lawson successfully developed an assay for measuring allicin bioavailability. Currently, the Orem, UT, facility is the only laboratory in the world employing this highly complex method. The NIH/NCCAM grant covers a minimum two-year period. When completed, the study will provide clinical researchers with: (1) An understanding of what type of supplements should be used in a clinical trial and in what form it should 116 FOOD PROTECTION TRENDS | FEBRUARY 2009

Table of Contents Feed for the Digital Edition of Food Protection Trends - February 2009

Food Protection Trends - February 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions Cooking Food Safely with Microwave Ovens: Challenges for the Food Industry Special Interest Series: Newly Developed Workshop Series on “Molecular Methods in Food Microbiology” 2009–2010 Secretary Election Abstracts – IAFP’s Fourth European Symposium on Food Safety Audiovisual Library Audiovisual Library Order Form New Members What’s Happening in Food Safety Industry Products IAFP 2009: Networking Opportunities IAFP 2009: General Information IAFP 2009: Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - February 2009

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