Food Business News - June 21, 2011 - (Page 30)

I.F.T. Report German E. coli outbreak may lead to changes NEW ORLEANS — New regulations, improved surveillance and disease prevention strategies, particularly pertaining to produce, likely will emerge in the European Union and throughout the world following the recent E. coli outbreak in Germany, Patrick Wall, the former chair of the European Food Safety Authority, said at a press briefing during the Institute of Food Technologists annual meeting and food expo. More than 3,000 people have become ill and 37 people have died, to date, following a rare E. coli outbreak that originated from German-grown bean sprouts. “Once you have an outbreak like this it exposes weakness,” Dr. Wall said. “There’s not time to fix them when an event is happening, and no one wants to give you resources when nothing is happening.” Dr. Wall is currently an associate professor at University College Dublin’s School of Public Health and was the first chief executive of the Irish Food Safety Authority. He said there are usually six potential causes of food-borne illness outbreaks: contaminated ingredients, inadequate storage and refrigeration, insufficient cooking, cross contamination from raw products to cooked products, inadequate hygiene facilities for staff, and poorly trained and supervised staff. When a disease outbreak does occur, virus confirmation typically takes four or five days. During the recent German outbreak, confirming the source took more than two weeks, fanning speculation and fear that resulted in the boycott and destruction of some produce in Europe. Officials currently don’t know the root cause of the outbreak, Dr. Wall said. He emphasized changes will need to be made in Germany and throughout the world following the outbreak. Pathogens, or disease-causing agents, may come into contact with produce, or they may actually be grown into fruits and vegetables through tainted water or soil. “People think if you wash vegetables need consistent science throughout the world that is compatible with commerce.” Robert Gravani, president of the Institute of Food Technologists, who joined Dr. Wall at the news conference, said “the best strategies are prevention strategies” for ensuring safety of the food supply, especially produce. “It’s very important that farmers have a food safety plan in place,” said Dr. Gravani, who is also a professor of food O Once you have an outbreak like this it expo exposes weakness. There’s not time to fix them when an event is happening, and no one wants to give y resources when nothing is you happening. — Patrick Wall, former chair of the European Food Safety Authority science and the director of the National Good Agricultural Practices Program at Cornell University. He said a farm-based food safety plan includes regulations that ensure clean irrigation water, manure and compost heated to pathogen-destroying temperatures, and ensuring livestock is kept separate from crops and harvested food. Most large retailers in the United States require their produce suppliers to have farm-food safety plans in place, Dr. Gravani said. In addition, the U.S. Food and Drug Administration plans to issue new produce safety guidelines later this year. FBN your produce is safe,” Dr. Wall said. “But if they are grown in contaminated water, you can’t wash off (the disease).” The issue is further complicated by today’s food globalization. While produce, meat and dairy may come from a local farm, the livestock may have received vitamins or medication from one part of the world, and the fertilizer used to grow crops from another. “The journey from farm to fork is not a straight line,” Dr. Wall said. “When you eat a meal you are eating off a global plate. We 2 Comprehensive Fiber Testing The science of fiber is complex & ever-changing. Understanding the fiber in your product is crucial to gaining a competitive edge. At Medallion, we excel in analyzing dietary fiber, polydextrose, fructans, resistant starch & resistant oligosaccharides. ©2011 Medallion Labs is a division of General Mills, Inc. 30 FOODBUSINESS NEWS ® June 21, 2011

Table of Contents for the Digital Edition of Food Business News - June 21, 2011

Food Business News - June 21, 2011
C.D.C. report fi nds increase in salmonella infections
General Mills sees ‘robust’ growth opportunities in global yogurt category
Following Jimmy
Web Contents
Editorial - German E.coli outbreak underscores need to fund F.S.M.A.
ConAgra acquires Marie Callender’s trademarks
Kraft investing to eradicate malnutrition
Perkins & Marie Callender’s fi les for bankruptcy
Snack food sales reach $64 billion in 2010, may top $77 billion by 2015
Recession seen triggering sharp drop in food product introductions
Cargill opens Latin American innovation center
John Bilbrey to helm at Hershey
ICL Performance to acquire Cosmocel Quimica
Sugar bull
Smithfield terminates Campofrio bid
Omega-3 food, beverage market grows 11%
Roark Capital ups presence in food industry
Calavo earnings decline due to higher costs
Mountaire Farms acquiring bankrupt poultry company
Diamond Foods returns to profi tability in third quarter
Nestle water efforts recognized
C.D.C. report points to increase in salmonella infections
Consumers await full impact of higher food prices
A difficult disappearing act
Innovation honored by the I.F.T.
Mintel: Functional foods ‘on life support’
Allergen labeling guidance needed
Creating a defi nition of sustainable nutrition
German E. coli outbreak may lead to changes
Chronic inflammation: The next opportunity?
ConAgra Mills unveils food safety system for flour
Finding fiber everywhere
Spicy fl avors moving beyond heat
Dairy Business News
Commission clears Lactalis acquisition of Parmalat
New texture system replaces milk fat in dairy products
Researchers target sodium redution in cheese
General Mills sees ‘robust’ growth opportunities in global yogurt category
Saputo fiscal year earnings rise 18%
New Danisco system targets artisan ice cream
Researchers target sodium reduction in cheese
Single-serve licensing
Quiznos adds three concepts to menu
Flax USA introduces Flaxmilk
Johnsonville Sausage adds chicken varieties
General Mills adds brownies to Fiber One line
Farley’s & Sathers updates Tree Top line
Ingredient Market Trends
Senate vote to end ethanol support seen as symbolic
Ingredient Markets
New container may hold two compatible products
Solbar names president of U.S. business
Sensient launches naturally-sourced colors in dry state
Comax develops fl avors for energy drinks
Puratos launches bake-stable chocolate fi llings
DSM completes U.S. innovation center
Sea salt assists in sodium reduction
Ad Index
Food Business in the News

Food Business News - June 21, 2011