Food Protection Trends - September 2010 - 545

WHAT’S HAPPENING IN FOOD SAFETY
NRA and Silliker Partner on New Nutrition Awareness Efforts illiker, an international provider of food testing and nutrition services, will provide laboratory, technical and information services to restaurants as part of the National Restaurant Association’s (NRA) nutrition awareness efforts. The service agreement was reached in response to the passage of a new federal law in March mandating labeling requirements for U.S. chain restaurants. Under the Nutrition Labeling of Standard Menu Items at Chain Restaurants directive, restaurants and similar retail food establishments with 20 or more locations will be required to provide “clear and conspicuous information” to consumers that: • Declare the number of calories each standard menu item provides as it is typically prepared and present required calorie information in terms of suggested caloric intake in the context of an overall diet. • Provide additional nutrition information upon consumer r equest. This information must include: Macronutrients per serving size or other unit of measure: calories, calories from fat, total fat, saturated fat, cholesterol, sodium, total carbohydrates, sugars, dietary fiber and protein. Statements must appear on the establishment’s menu and menu board informing consumers of the availability of this additional information.

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“Restaurateurs have an increasing interest in obtaining accurate nutrition information of the dishes they serve, but the analysis process has presented challenges,” said David Gilbert, chief operator officer of the National Restaurant Association. “With the new law on nutrition disclosure in effect for certain restaurants, it has become imperative to find solutions to those challenges. That is why we partnered with the best nutrition-analysis providers in the business to meet our members’ needs for customized service at affordable rates.” Silliker will offer analytical nutrient testing, database recipe analysis, nutrient content reviews, and consulting services to NRA members at special membership pricing.

New FDA Final Rule to Ensure Egg Safety, Reduce Salmonella Illnesses Goes into Effect he U.S. Food and Drug Administration says that as many as 79,000 illnesses and 30 deaths due to consumption of eggs contaminated with the bacterium Salmonella Enteritidis may be avoided each year with new food safety requirements for large-scale egg producers. The new food safety requirements became effective on July 9, 2010, through a rule for egg producers having 50,000 or more laying hens – about 80 percent of production. Among other things, it requires them to adopt preventive measures and to use refrigeration during egg storage and transportation. Large-scale egg producers that produce shell eggs for human consumption and that do not sell all

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of their eggs directly to consumers must comply with the refrigeration requirements under the rule; this includes producers whose eggs receive treatments such as pasteurization. Similarly, those who transport or hold shell eggs must also comply with the refrigeration requirements by the same effective date. Egg-associated illness caused by Salmonella is a serious public health problem. Infected individuals may suffer mild to severe gastrointestinal illness, short-term or chronic arthritis, or even death. Implementing the preventive measures would reduce the number of Salmonella Enteritidis infections from eggs by nearly 60 percent. Salmonella Enteritidis can be found inside eggs that appear normal. If the eggs are eaten raw or undercooked, the bacterium can cause illness. Eggs in the shell become contaminated on the farm, primarily because of infection in the laying hens. “Preventing harm to consumers is our first priority,” said Margaret A. Hamburg, M.D., commissioner of food and drugs. “This action will help prevent thousands of serious illnesses from Salmonella in eggs.” The rule requires egg producers with fewer than 50,000 but at least 3,000 laying hens whose shell eggs are not processed with a treatment, such as pasteurization, to comply with the regulation by July 9, 2012. Producers who sell all their eggs directly to consumers or have less than 3,000 hens are not covered by the rule. Under the rule, egg producers whose shell eggs are not processed with a treatment, such as pasteurization must:

SEPTEMBER 2010 | FOOD PROTECTION TRENDS

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Food Protection Trends - September 2010

Table of Contents for the Digital Edition of Food Protection Trends - September 2010

Food Protection Trends - September 2010
Contents
Sustaining Members
Reflections of from Your President
Commentary from the Executive Director
Inter-agency Public Health Collaboration: Western States Escherichia coli O157:H7 Investigation Associated with Ground Beef
Pathogens Associated with Biltong Product and Their in vitro Survival of Hurdles Used during Production
Call for Nominations – 2011 Secretary
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Food Protection Trends - September 2010 - Food Protection Trends - September 2010
Food Protection Trends - September 2010 - Cover2
Food Protection Trends - September 2010 - 513
Food Protection Trends - September 2010 - Contents
Food Protection Trends - September 2010 - 515
Food Protection Trends - September 2010 - 516
Food Protection Trends - September 2010 - 517
Food Protection Trends - September 2010 - 518
Food Protection Trends - September 2010 - 519
Food Protection Trends - September 2010 - 520
Food Protection Trends - September 2010 - Sustaining Members
Food Protection Trends - September 2010 - 522
Food Protection Trends - September 2010 - 523
Food Protection Trends - September 2010 - Reflections of from Your President
Food Protection Trends - September 2010 - 525
Food Protection Trends - September 2010 - Commentary from the Executive Director
Food Protection Trends - September 2010 - 527
Food Protection Trends - September 2010 - Inter-agency Public Health Collaboration: Western States Escherichia coli O157:H7 Investigation Associated with Ground Beef
Food Protection Trends - September 2010 - 529
Food Protection Trends - September 2010 - 530
Food Protection Trends - September 2010 - 531
Food Protection Trends - September 2010 - Pathogens Associated with Biltong Product and Their in vitro Survival of Hurdles Used during Production
Food Protection Trends - September 2010 - 533
Food Protection Trends - September 2010 - 534
Food Protection Trends - September 2010 - 535
Food Protection Trends - September 2010 - 536
Food Protection Trends - September 2010 - 537
Food Protection Trends - September 2010 - 538
Food Protection Trends - September 2010 - Call for Nominations – 2011 Secretary
Food Protection Trends - September 2010 - New Members
Food Protection Trends - September 2010 - 541
Food Protection Trends - September 2010 - 542
Food Protection Trends - September 2010 - 543
Food Protection Trends - September 2010 - 544
Food Protection Trends - September 2010 - What’s Happening in Food Safety
Food Protection Trends - September 2010 - 546
Food Protection Trends - September 2010 - 547
Food Protection Trends - September 2010 - Industry Products
Food Protection Trends - September 2010 - 549
Food Protection Trends - September 2010 - 550
Food Protection Trends - September 2010 - 551
Food Protection Trends - September 2010 - Coming Events
Food Protection Trends - September 2010 - Advertising Index
Food Protection Trends - September 2010 - 554
Food Protection Trends - September 2010 - 555
Food Protection Trends - September 2010 - 556
Food Protection Trends - September 2010 - Journal of Food Protection Table of Contents
Food Protection Trends - September 2010 - Audiovisual Library Order Form
Food Protection Trends - September 2010 - Booklet Order Form
Food Protection Trends - September 2010 - Membership Application
Food Protection Trends - September 2010 - Cover3
Food Protection Trends - September 2010 - Cover4
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