Genetic Modification Advisory Committee
- established in Singapore in April 1999
- oversee and advise on the research and development, production, use and handling of Genetically Modified Organisms (GMOs) in Singapore.
- to ensure public safety while allowing for the commercial use of GMOs and GMO-derived products by companies and research institutions, in compliance with international standards.
Singapore Guidelines for GMOs
1) Questionnaire for Risk Assessment
2) Risk Assessment Criteria
3) Flowchart for Evaluation, Approval & Registration
Adapted & can be found in detail from
www.gmac.gov.sg> Home> Guidelines> Agriculture Products> Biosafety Guidelines
Monday, July 30
Various Detection Methods
Chromatography
TLC Analysis
As the chemicals being separated may be colorless, several methods exist to visualize the spots.
Often a small amount of a fluorescent compound, usually Manganese-activated Zinc Silicate, is added to the adsorbent that allows the visualization of spots under a blacklight (UV254).
The adsorbent layer will thus fluoresce light green by itself, but spots of analyte quench this fluorescence. Iodine vapors are a general unspecific color reagent Specific color reagents exist into which the TLC plate is dipped or which are sprayed onto the plate.
Once visible, the Rf value of each spot can be determined by dividing the distance traveled by the product by the total distance traveled by the solvent (the solvent front). These values depend on the solvent used, and the type of TLC plate, and are not physical constants.
Gas-Liquid Chromatography
Gas-liquid chromatography (GLC), or simply gas chromatography (GC), is a type of chromatography in which the mobile phase is a carrier gas, usually an inert gas such as helium or an unreactive gas such as nitrogen, and the stationary phase is a microscopic layer of liquid or polymer on an inert solid support, inside glass or metal tubing, called a column.
The instrument used to perform gas chromatographic separations is called a gas chromatograph (also: aerograph, gas separator).
Spectroscopy
Spectroscopy is the study of the interaction between radiation (electromagnetic radiation, or light, as well as particle radiation) and matter. Spectroscopy is often used in physical and analytical chemistry for the identification of substances through the spectrum emitted from or absorbed by them.
Atomic Absorption Spectroscopy
Atomic absorption spectroscopy is a technique for determining the concentration of a particular metal element in a sample. Atomic absorption spectroscopy can be used to analyse the concentration of over 62 different metals in a solution.
Three steps are involved in turning a liquid sample into an atomic gas:
Desolvation – the liquid solvent is evaporated, and the dry sample remains
Vaporisation – the solid sample vaporises to a gas
Volatilisation – the compounds making up the sample are broken into free atoms
A beam of light passes through this flame at its longest axis (the lateral axis) and hits a detector.
The light that is focused into the flame is produced by a hollow cathode lamp. Inside the lamp is a cylindrical metal cathode containing the metal for excitation, and an anode.
When a high voltage is applied across the anode and cathode, the metal atoms in the cathode are excited into producing light with a certain emission spectra. This amount of energy is specific to a particular electron transition in a particular element.
As the quantity of energy put into the flame is known, and the quantity remaining at the other side (at the detector) can be measured, it is possible to calculate how many of these transitions took place, and thus get a signal that is proportional to the concentration of the element being measured.
DNA & protein eletrophoresis
Gel electrophoresis is the separation of deoxyribonucleic acid, ribonucleic acid, and protein through an electric charge. It is usually performed for analytical purposes, but may be used as a preparative technique to partially purify molecules prior to use of other methods such as mass spectrometry, PCR, cloning, DNA sequencing, or immuno-blotting for further characterization.
"Electrophoresis", refers to the electromotive force (EMF) that is used to push or pull the molecules through the gel matrix; by placing the molecules in wells in the gel and applying an electric current, the molecules will move through the matrix at different rates, towards the anode if negatively charged or towards the cathode if positively charged.
After the electrophoresis runs, when the smallest molecules have almost reached the anode, the molecules in the gel can be stained to make them visible. Ethidium bromide, silver, or coomassie blue dye can be used. Other methods can also be used to visualize the separation of the mixture's components on the gel. If the analyte molecules fluoresce under ultraviolet light, a photograph can be taken of the gel under ultraviolet light. If the molecules to be separated contain radioactive atoms, an autoradiogram can be recorded of the gel.
Thin-Layer Chromatography
TLC is a widely-used chromatography technique used to separate chemical compounds. It involves a stationary phase consisting of a thin layer of adsorbent material, usually silica gel, aluminium oxide, or cellulose immobilised onto a flat, inert carrier sheet.
A liquid phase consisting of the solution to be separated dissolved in an appropriate solvent is drawn through the plate via capillary action, separating the experimental solution.
It can be used to determine the pigments a plant contains, to detect pesticides or insecticides in food, in forensics to analyze the dye composition of fibers, or to identify compounds present in a given substance, among other uses. It is a quick, generic method for organic reaction monitoring.
TLC Analysis
As the chemicals being separated may be colorless, several methods exist to visualize the spots.
Often a small amount of a fluorescent compound, usually Manganese-activated Zinc Silicate, is added to the adsorbent that allows the visualization of spots under a blacklight (UV254).
The adsorbent layer will thus fluoresce light green by itself, but spots of analyte quench this fluorescence. Iodine vapors are a general unspecific color reagent Specific color reagents exist into which the TLC plate is dipped or which are sprayed onto the plate.
Once visible, the Rf value of each spot can be determined by dividing the distance traveled by the product by the total distance traveled by the solvent (the solvent front). These values depend on the solvent used, and the type of TLC plate, and are not physical constants.
Gas-Liquid Chromatography
Gas-liquid chromatography (GLC), or simply gas chromatography (GC), is a type of chromatography in which the mobile phase is a carrier gas, usually an inert gas such as helium or an unreactive gas such as nitrogen, and the stationary phase is a microscopic layer of liquid or polymer on an inert solid support, inside glass or metal tubing, called a column.
The instrument used to perform gas chromatographic separations is called a gas chromatograph (also: aerograph, gas separator).
Spectroscopy
Spectroscopy is the study of the interaction between radiation (electromagnetic radiation, or light, as well as particle radiation) and matter. Spectroscopy is often used in physical and analytical chemistry for the identification of substances through the spectrum emitted from or absorbed by them.
Atomic Absorption Spectroscopy
Atomic absorption spectroscopy is a technique for determining the concentration of a particular metal element in a sample. Atomic absorption spectroscopy can be used to analyse the concentration of over 62 different metals in a solution.
Three steps are involved in turning a liquid sample into an atomic gas:
Desolvation – the liquid solvent is evaporated, and the dry sample remains
Vaporisation – the solid sample vaporises to a gas
Volatilisation – the compounds making up the sample are broken into free atoms
A beam of light passes through this flame at its longest axis (the lateral axis) and hits a detector.
The light that is focused into the flame is produced by a hollow cathode lamp. Inside the lamp is a cylindrical metal cathode containing the metal for excitation, and an anode.
When a high voltage is applied across the anode and cathode, the metal atoms in the cathode are excited into producing light with a certain emission spectra. This amount of energy is specific to a particular electron transition in a particular element.
As the quantity of energy put into the flame is known, and the quantity remaining at the other side (at the detector) can be measured, it is possible to calculate how many of these transitions took place, and thus get a signal that is proportional to the concentration of the element being measured.
DNA & protein eletrophoresis
Gel electrophoresis is the separation of deoxyribonucleic acid, ribonucleic acid, and protein through an electric charge. It is usually performed for analytical purposes, but may be used as a preparative technique to partially purify molecules prior to use of other methods such as mass spectrometry, PCR, cloning, DNA sequencing, or immuno-blotting for further characterization.
"Electrophoresis", refers to the electromotive force (EMF) that is used to push or pull the molecules through the gel matrix; by placing the molecules in wells in the gel and applying an electric current, the molecules will move through the matrix at different rates, towards the anode if negatively charged or towards the cathode if positively charged.
After the electrophoresis runs, when the smallest molecules have almost reached the anode, the molecules in the gel can be stained to make them visible. Ethidium bromide, silver, or coomassie blue dye can be used. Other methods can also be used to visualize the separation of the mixture's components on the gel. If the analyte molecules fluoresce under ultraviolet light, a photograph can be taken of the gel under ultraviolet light. If the molecules to be separated contain radioactive atoms, an autoradiogram can be recorded of the gel.
Mini Summary over GM debates
So far....
Health concerns:
- allergenicity
- eating foreign DNA
- unknown effects on health
- changed nutrient levels
- horizontal transfer & antibiotic resistance
Economic concerns
- GM food would result in unequal distribution of wealth as the rich who could afford GM crops would earn more and the poor would become poorer as a result
Concerns on the damage to the environment:
- Unintended harm to other organisms (plants, insects, birds and soil organisms)
- Leakage of GM proteins into soil
- Crop-to-weed gene flow
- Antibiotic resistance reduced effectiveness of pesticides
- Crop-to-crop gene transfer
- Resistance
- RecombinationLoss of biodiversity
There is some evidence for positive impacts of the planting of GM crops on reduced greenhouse gas emissions and pesticide loads in the environment. However, there has been controversy over the impact of GM crops and conventional crops on farmland biodiversity.
The benefits:
1) Better resistance for pests, disease & weather thus increased yields = enhanced food security
2) Shortened maturation time allows more crops to be grown annually = better income
3) Reduced need for chemical pesticides
4) Reduced nutrient deficiencies in under-developed countries
Other Considerations>
Social & moral concerns:
- Tampering with nature by mixing genes among species
- Important distinctions between species blurred
- Objections to consuming animal genes in plants and vice versa
- New advances may be skewed to interests of rich countries
Product Labeling is important for consumers to make informed choices
Consumers are concerned with the integrity of genetic modification. Alterations in genes refer to an item that is unnatural hence consumers are apprehensive towards this biotechnology. People especially with pious religion values and beliefs therefore find GE unacceptable.
Many people feel that gene transplantation processes to the germ plasm of crops violates the natural order. Religion devotees fear that genes for the GM food might be isolated or derived from abstained animals.
Health concerns:
- allergenicity
- eating foreign DNA
- unknown effects on health
- changed nutrient levels
- horizontal transfer & antibiotic resistance
Economic concerns
- GM food would result in unequal distribution of wealth as the rich who could afford GM crops would earn more and the poor would become poorer as a result
Concerns on the damage to the environment:
- Unintended harm to other organisms (plants, insects, birds and soil organisms)
- Leakage of GM proteins into soil
- Crop-to-weed gene flow
- Antibiotic resistance reduced effectiveness of pesticides
- Crop-to-crop gene transfer
- Resistance
- RecombinationLoss of biodiversity
There is some evidence for positive impacts of the planting of GM crops on reduced greenhouse gas emissions and pesticide loads in the environment. However, there has been controversy over the impact of GM crops and conventional crops on farmland biodiversity.
The benefits:
1) Better resistance for pests, disease & weather thus increased yields = enhanced food security
2) Shortened maturation time allows more crops to be grown annually = better income
3) Reduced need for chemical pesticides
4) Reduced nutrient deficiencies in under-developed countries
Other Considerations>
Social & moral concerns:
- Tampering with nature by mixing genes among species
- Important distinctions between species blurred
- Objections to consuming animal genes in plants and vice versa
- New advances may be skewed to interests of rich countries
Product Labeling is important for consumers to make informed choices
Consumers are concerned with the integrity of genetic modification. Alterations in genes refer to an item that is unnatural hence consumers are apprehensive towards this biotechnology. People especially with pious religion values and beliefs therefore find GE unacceptable.
Many people feel that gene transplantation processes to the germ plasm of crops violates the natural order. Religion devotees fear that genes for the GM food might be isolated or derived from abstained animals.
What is Genetic Engineering?
Definition:
Genetic Engineering is the use of various methods to manipulate the DNAof cells to change hereditary traits or produce biological products. It involve gene splicing or recombinant DNA, in whihc the DNA of a desired gene is inserted into the DNA of a bacterium,which then reproduces itself yielding more of the desired gene.
Genetic Engineering Techniques
Genetic Engineering is the use of various methods to manipulate the DNAof cells to change hereditary traits or produce biological products. It involve gene splicing or recombinant DNA, in whihc the DNA of a desired gene is inserted into the DNA of a bacterium,which then reproduces itself yielding more of the desired gene.
Genetic Engineering Techniques
1) Recombinant DNA
- the common technique that relies on biological vectors like plasmids & vectors
2) Microinjection
- simply injecting the genetic materialof the new gene into the recipient cell
3) Electro- and Chemical Poration
- involves creating pores or holes int he cell membrane to allow entry of the new genes
4) Bioballistics
- projectile method that uses metal silvers to deliver the genetic material to the interior of the cell
Purposes of Genetic Modification- Improve & extend shelf life of crops
- Improve nutritional value
- Improved farmer's crop yield
- Pest resistance
- Herbicide resistance
- Pharmaceutical benefits
Risks of Genetic Engineering
>>> Potential Harm to Health
- Transferring of gene, could bring about new allergens in food supply
- The presence of antibiotic-resistance genes could be harmful in the long run
- Addition of new genetic material can activate the inactive pathways in the organism hence indirectly causing the production of new toxins
>>> Potential Environmental Harm
- Increased weediness; Weeds are plants that grow unaided by humans in places where they have unwanted effects. A new combination of traits might enable crops to thrive unaided in the environment in circumstances where they would then be considered new or worse weeds WHICH COULD SEVERELY INHIBIT CROP YIELD..
- Cross pollination to wild or weedy relatives could intensify the weedy properties.
- Certain Genetically engineered crops like Bt crops; pest constantly exposed to it could develop a resistance and will render the Bt pesticide useless..
- One of the most common application of genetic engineering is the production of virus-tolerant crops. The plants producing viral components on their own are resistant to subsequent infection by those viruses. Such plants, however, pose other risks of creating new or worse viruses through two mechanisms: recombination and transcapsidation.
GM food safety issues
Toxic GM Potatoes
In August 1998 widespread concern, especially in Europe, was sparked by remarks by nutrition researcher, regarding some of his research into the safety of GM foods.
Pusztai claimed his experiments showed that rats fed on potatoes genetically engineered to express a lectin from snowdrop had suffered serious damage to their immune systems and shown stunted growth. The lectin expressed by the genetically modified potatoes is toxic to insects and nematodes and is allegedly toxic to mammals. He was criticized by leading British politicians, the majority of scientific peers with expertise in the area and by the GM companies because the announcement of his results in a television interview, preceded the scientific publication of his results. When his studies were finally published in The Lancet, no evidence of stunted growth or damage to immune system was substantiated.
GM Corn
Another controversy recently arose around biotech company Monsanto's data on a 90-Day Rat Feeding Study on the MON863 strain of GM corn. In May 2005, critics of GM foods pointed to differences in kidney size and blood composition found in this study, suggesting that the observed differences raises questions about the regulatory concept of substantial equivalence.
The raising of this issue prompted the European Food Safety Authority (EFSA) to reexamine the saftey data on this strain of Corn. The EFSA concluded that the observed small numerical decrease in rat kidney weights were not biologically meaningful, and the weights were well within the normal range of kidney weights for control animals. There were no corresponding microscopic findings in the relevant organ systems, and all blood chemistry and organ weight values fell within the "normal range of historical control values" for rats.
GM soybean (Brazil-nut allergy)
A gene for an allergenic trait has been transferred unintentionally from the Brazil nut into genetically engineered soybeans while intending to improve soybean nutritional quality for animal feed use. Brazil nuts were already known to produce food allergies in certain people prior to this study. In 1993 Pioneer Hi-Bred International developed a soybean variety with an added gene from the Brazil nut. This trait increased the levels in the GM soybean of the natural essential amino acid methionine, a protein building block commonly added to poultry feed to improve effective protein quality. Investigation of the GM soybeans revealed that they produced immunological reactions with people suffering from Brazil nut allergy, and the explanation for this is that the methionine rich protein chosen by Pioneer Hi-Bred is the major source of Brazil nut allergy
What is wrong with Genetic Modification?
1) Crops which have been Genetically Modified to resist herbicides encourage the use of larger quantities of herbicide, with the effect that both weeds and beneficial plants are killed indiscriminately. These herbicides are harmful to both the environment and to humans.
2) Crops which have been Genetically Modified to contain their own insecticide, such as Bt, cause insects to become resistant to the insecticide.
3) Genetically Modified plants may crossbreed with wild species to produce "superweeds", which cannot be eliminated using standard herbicides.
4) The use of Genetically Modified seed encourages dependence by the farmers on a single seed supplier and may involve the purchase of both the seed and herbicide from one supplier. Seed companies impose 'licensing agreements' for the seed which forbid the farmer from replanting seed from one year to the next.
5) Toxic compounds such as glyphosate (RoundUp) and Bromoxynil are used on Genetically Modified crops.
6) The nature of genetic modification and long term effects are not well understood as these products have not been properly tested before being released into the environment.
7) Genetic material inserted into plants can transfer to animals and humans in the intestinal wall.
8) Crops which have been Genetically Modified to resist insects kill not just the "target insect" (such as the borer or weevil) but beneficial insects (such as the Monarch butterfly). They also threaten the habitats of other animals, such as birds.
9) Crops which have been Genetically Modified to produce pharmaceuticals can contaminate the food supply.
In August 1998 widespread concern, especially in Europe, was sparked by remarks by nutrition researcher, regarding some of his research into the safety of GM foods.
Pusztai claimed his experiments showed that rats fed on potatoes genetically engineered to express a lectin from snowdrop had suffered serious damage to their immune systems and shown stunted growth. The lectin expressed by the genetically modified potatoes is toxic to insects and nematodes and is allegedly toxic to mammals. He was criticized by leading British politicians, the majority of scientific peers with expertise in the area and by the GM companies because the announcement of his results in a television interview, preceded the scientific publication of his results. When his studies were finally published in The Lancet, no evidence of stunted growth or damage to immune system was substantiated.
GM Corn
Another controversy recently arose around biotech company Monsanto's data on a 90-Day Rat Feeding Study on the MON863 strain of GM corn. In May 2005, critics of GM foods pointed to differences in kidney size and blood composition found in this study, suggesting that the observed differences raises questions about the regulatory concept of substantial equivalence.
The raising of this issue prompted the European Food Safety Authority (EFSA) to reexamine the saftey data on this strain of Corn. The EFSA concluded that the observed small numerical decrease in rat kidney weights were not biologically meaningful, and the weights were well within the normal range of kidney weights for control animals. There were no corresponding microscopic findings in the relevant organ systems, and all blood chemistry and organ weight values fell within the "normal range of historical control values" for rats.
GM soybean (Brazil-nut allergy)
A gene for an allergenic trait has been transferred unintentionally from the Brazil nut into genetically engineered soybeans while intending to improve soybean nutritional quality for animal feed use. Brazil nuts were already known to produce food allergies in certain people prior to this study. In 1993 Pioneer Hi-Bred International developed a soybean variety with an added gene from the Brazil nut. This trait increased the levels in the GM soybean of the natural essential amino acid methionine, a protein building block commonly added to poultry feed to improve effective protein quality. Investigation of the GM soybeans revealed that they produced immunological reactions with people suffering from Brazil nut allergy, and the explanation for this is that the methionine rich protein chosen by Pioneer Hi-Bred is the major source of Brazil nut allergy
What is wrong with Genetic Modification?
1) Crops which have been Genetically Modified to resist herbicides encourage the use of larger quantities of herbicide, with the effect that both weeds and beneficial plants are killed indiscriminately. These herbicides are harmful to both the environment and to humans.
2) Crops which have been Genetically Modified to contain their own insecticide, such as Bt, cause insects to become resistant to the insecticide.
3) Genetically Modified plants may crossbreed with wild species to produce "superweeds", which cannot be eliminated using standard herbicides.
4) The use of Genetically Modified seed encourages dependence by the farmers on a single seed supplier and may involve the purchase of both the seed and herbicide from one supplier. Seed companies impose 'licensing agreements' for the seed which forbid the farmer from replanting seed from one year to the next.
5) Toxic compounds such as glyphosate (RoundUp) and Bromoxynil are used on Genetically Modified crops.
6) The nature of genetic modification and long term effects are not well understood as these products have not been properly tested before being released into the environment.
7) Genetic material inserted into plants can transfer to animals and humans in the intestinal wall.
8) Crops which have been Genetically Modified to resist insects kill not just the "target insect" (such as the borer or weevil) but beneficial insects (such as the Monarch butterfly). They also threaten the habitats of other animals, such as birds.
9) Crops which have been Genetically Modified to produce pharmaceuticals can contaminate the food supply.
Monday, April 16
ABOUT SIP & FOODBORNE ILLNESS
Was attached to SAKAE SUSHI bugis, where it is the training centre. It is really tiring but yet also very enjoyable. the people there are very nice and kind; willing to coach and guide me=) it has been my 6th day there at work, today is my half day shift hence i am here to blog =)
Some food safety concerns observed:
Some food safety concerns observed:
- Wooden counter tables and booth seats are of concern as it is at risk of termite manifestation; hence restaurant revamp will be carried out.
- Food spoilage leading to unsafe food consumption; hence FIFO (First In First Out) principle is closely followed.
- Santizing of table surfaces, menu book surfaces and floor tiles twice daily; to ensure conducive environment and food that are safe to eat.
Adapted from: http://www.co.boulder.co.us/index.htm
About Sushi Safety
Whether you eat it in a restaurant or prepare it at your home, sushi is becoming increasingly popular. However, eating raw seafood carries a greater food safety risk than eating fish that has been properly cooked.
To ensure that you are consuming or preparing the safest product possible, it is important to follow these tips:
Sushi Fish
When purchasing or eating sushi, BUY OR CONSUME COMMERCIALLY FROZEN FISH ONLY! The freezing process that the fish undergo commercially helps eliminate the risk of parasites that may be present in the fish.
In Colorado, this requirement can be found in Section 3-102B of the Colorado Retail Food Establishment Rules and Regulations, which states, “…before service or sale in ready-to-eat form, raw, raw-marinated, lightly cooked-marinated, marinated, or partially cooked fish other than molluscan shellfish shall be frozen throughout to a temperature of:
-4ºF (-20ºC) or below for 168 hours (7 days) in a freezer; or
-31ºF (-35ºC) or below for 15 hours in a blast freezer.
Certain tuna species are exempt from this requirement. Section 3-102C of the Colorado Retail Food Establishment Rules and Regulations states that fish of the following tuna species ONLY, “…may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing” as specified above:
Thunnus alalunga
Thunnus albacares (Yellowfin tuna)
Thunnus atlanticus
Thunnus maccoyii (Bluefin tuna, Southern)
Thunnus obesus (Bigeye tuna)
Thunnus thynnus (Bluefin tuna, Northern)
At the grocery store, look for the phrase “sushi-grade” or “sashimi-grade” which indicates that the fish has been commercially frozen according to the procedure listed above. If you have any doubts about the quality of the fish, ask personnel in the seafood department.
Preparation
WASH YOUR HANDS!!! Hand washing is the most important step you or the sushi chef can take when preparing sushi to protect yourself and others from communicable disease.
Store all seafood and raw fish in a refrigerator at a temperature of 41º F or below at all times.
Sushi rice that is not prepared with vinegar should be maintained cold at 41º F or below to prevent bacteria from growing on it. Preparing sushi rice with vinegar as part of an approved recipe lowers the pH of the rice, making it more acidic and reducing the risk of bacterial growth.
Prevent cross-contamination by physically separating raw from cooked product. Use separate knives, cutting boards, and rolling mats for raw seafood, vegetables, and cooked foods. Refrigerate sushi rolls and sashimi as you finish preparing them and before serving them. Wash, rinse, and sanitize all utensils and surfaces after you are finished preparing the sushi.
High-Risk Individuals
Individuals who have compromised immune systems, men and women of reproductive age, and pregnant women should limit their intake of raw fish and seafood, or avoid it entirely, due to potential bacterial and mercurial (mercury) contamination.
------------------------------------------------------------------
Adapted from; http://www.cdc.gov/
What are the common foodborne illnesses?
What is foodborne disease?
Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food.
More than 250 different foodborne diseases have been described. Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that can be foodborne. Other diseases are poisonings, caused by harmful toxins or chemicals that have contaminated the food, for example, poisonous mushrooms. These different diseases have many different symptoms, so there is no one "syndrome" that is foodborne illness. However, the microbe or toxin enters the body through the gastrointestinal tract, and often causes the first symptoms there, so nausea, vomiting, abdominal cramps and diarrhea are common symptoms in many foodborne diseases.
Many microbes can spread in more than one way, so we cannot always know that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, Escherichia coli O157:H7 infections can spread through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread caused a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.
What are the most common foodborne diseases?
The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli O157:H7, and by a group of viruses called calicivirus, also known as the Norwalk and Norwalk-like viruses.
Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly identified bacterial cause of diarrheal illness in the world. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection.
Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans via a variety of different foods of animal origin. The illness it causes, salmonellosis, typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, it can invade the bloodstream and cause life-threatening infections.
E. coli O157:H7 is a bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. In 3% to 5% of cases, a complication called hemolytic uremic syndrome (HUS) can occur several weeks after the initial symptoms. This severe complication includes temporary anemia, profuse bleeding, and kidney failure.
Calicivirus, or Norwalk-like virus is an extremely common cause of foodborne illness, though it is rarely diagnosed, because the laboratory test is not widely available. It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands. Infected fishermen have contaminated oysters as they harvested them.
Some common diseases are occasionally foodborne, even though they are usually transmitted by other routes. These include infections caused by Shigella, hepatitis A, and the parasites Giardia lamblia and Cryptosporidia. Even strep throats have been transmitted occasionally through food.
In addition to disease caused by direct infection, some foodborne diseases are caused by the presence of a toxin in the food that was produced by a microbe in the food. For example, the bacterium Staphylococcus aureus can grow in some foods and produce a toxin that causes intense vomiting. The rare but deadly disease botulism occurs when the bacterium Clostridium botulinum grows and produces a powerful paralytic toxin in foods. These toxins can produce illness even if the microbes that produced them are no longer there.
Other toxins and poisonous chemicals can cause foodborne illness. People can become ill if a pesticide is inadvertently added to a food, or if naturally poisonous substances are used to prepare a meal. Every year, people become ill after mistaking poisonous mushrooms for safe species, or after eating poisonous reef fishes.
Related links:
Are the types of foodborne diseases changing?
The spectrum of foodborne diseases is constantly changing. A century ago, typhoid fever, tuberculosis and cholera were common foodborne diseases. Improvements in food safety, such as pasteurization of milk, safe canning, and disinfection of water supplies have conquered those diseases. Today other foodborne infections have taken their place, including some that have only recently been discovered.
For example, in 1996, the parasite Cyclospora suddenly appeared as a cause of diarrheal illness related to Guatemalan raspberries. These berries had just started to be grown commercially in Guatemala, and somehow became contaminated in the field there with this unusual parasite. In 1998, a new strain of the bacterium Vibrio parahemolyticus contaminated oyster beds in Galveston Bay and caused an epidemic of diarrheal illness in persons eating the oysters raw. The affected oyster beds were near the shipping lanes, which suggested that the bacterium arrived in the ballast water of freighters and tankers coming into the harbor from distant ports.
Newly recognized microbes emerge as public health problems for several reasons: microbes can easily spread around the world, new microbes can evolve, the environment and ecology are changing, food production practices and consumption habits change, and because better laboratory tests can now identify microbes that were previously unrecognized.
In the last 15 years, several important diseases of unknown cause have turned out to be complications of foodborne infections. For example, we now know that the Guillain-Barre syndrome can be caused by Campylobacter infection, and that the most common cause of acute kidney failure in children, hemolytic uremic syndrome, is caused by infection with E. coli O157:H7 and related bacteria. In the future, other diseases whose origins are currently unknown may turn out be related to foodborne infections.
What happens in the body after the microbes that produce illness are swallowed?
After they are swallowed, there is a delay, called the incubation period, before the symptoms of illness begin. This delay may range from hours to days, depending on the organism, and on how many of them were swallowed.
During the incubation period, the microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend greatly on the type of microbe.
Numerous organisms cause similar symptoms, especially diarrhea, abdominal cramps, and nausea. There is so much overlap that it is rarely possible to say which microbe is likely to be causing a given illness unless laboratory tests are done to identify the microbe, or unless the illness is part of a recognized outbreak.
How are foodborne diseases diagnosed?
The infection is usually diagnosed by specific laboratory tests that identify the causative organism. Bacteria such as Campylobacter, Salmonella, E. coli O157 are found by culturing stool samples in the laboratory and identifying the bacteria that grow on the agar or other culture medium. Parasites can be identified by examining stools under the microscope. Viruses are more difficult to identify, as they are too small to see under a light microscope and are difficult to culture. Viruses are usually identified by testing stool samples for genetic markers that indicate a specific virus is present.
Many foodborne infections are not identified by routine laboratory procedures and require specialized, experimental, and/or expensive tests that are not generally available. If the diagnosis is to be made, the patient has to seek medical attention, the physician must decide to order diagnostic tests, and the laboratory must use the appropriate procedures. Because many ill persons to not seek attention, and of those that do, many are not tested, many cases of foodborne illness go undiagnosed. For example, CDC estimates that 38 cases of salmonellosis actually occur for every case that is actually diagnosed and reported to public health authorities.
How are foodborne diseases treated?
There are many different kinds of foodborne diseases and they may require different treatments, depending on the symptoms they cause. Illnesses that are primarily diarrhea or vomiting can lead to dehydration if the person loses more body fluids and salts (electrolytes) than they take in.
Replacing the lost fluids and electrolytes and keeping up with fluid intake are important. If diarrhea is severe, oral rehydration solution such as Ceralyte*, Pedialyte* or Oralyte*, should be drunk to replace the fluid losses and prevent dehydration. Sports drinks such as Gatorade* do not replace the losses correctly and should not be used for the treatment of diarrheal illness. Preparations of bismuth subsalicylate (e.g., Pepto-Bismol)* can reduce the duration and severity of simple diarrhea.
If diarrhea and cramps occur, without bloody stools or fever, taking an antidiarrheal medication may provide symptomatic relief, but these medications should be avoided if there is high fever or blood in the stools because they may make the illness worse.
How does food become contaminated?
We live in a microbial world, and there are many opportunities for food to become contaminated as it is produced and prepared. Many foodborne microbes are present in healthy animals (usually in their intestines) raised for food. Meat and poultry carcasses can become contaminated during slaughter by contact with small amounts of intestinal contents. Similarly, fresh fruits and vegetables can be contaminated if they are washed or irrigated with water that is contaminated with animal manure or human sewage.
Some types of Salmonella can infect a hen's ovary so that the internal contents of a normal looking egg can be contaminated with Salmonella even before the shell in formed. Oysters and other filter feeding shellfish can concentrate Vibrio bacteria that are naturally present in sea water, or other microbes that are present in human sewage dumped into the sea.
Later in food processing, other foodborne microbes can be introduced from infected humans who handle the food, or by cross contamination from some other raw agricultural product. For example, Shigella bacteria, hepatitis A virus and Norwalk virus can be introduced by the unwashed hands of food handlers who are themselves infected. In the kitchen, microbes can be transferred from one food to another food by using the same knife, cutting board or other utensil to prepare both without washing the surface or utensil in between. A food that is fully cooked can become recontaminated if it touches other raw foods or drippings from raw foods that contain pathogens.
The way that food is handled after it is contaminated can also make a difference in whether or not an outbreak occurs. Many bacterial microbes need to multiply to a larger number before enough are present in food to cause disease. Given warm moist conditions and an ample supply of nutrients, one bacterium that reproduces by dividing itself every half hour can produce 17 million progeny in 12 hours.
As a result, lightly contaminated food left out overnight can be highly infectious by the next day. If the food were refrigerated promptly, the bacteria would not multiply at all. In general, refrigeration or freezing prevents virtually all bacteria from growing but generally preserves them in a state of suspended animation. This general rule has a few surprising exceptions.
Two foodborne bacteria, Listeria monocytogenes and Yersinia enterocolitica can actually grow at refrigerator temperatures. High salt, high sugar or high acid levels keep bacteria from growing, which is why salted meats, jam, and pickled vegetables are traditional preserved foods.
Microbes are killed by heat. If food is heated to an internal temperature above 160oF, or 78oC, for even a few seconds this sufficient to kill parasites, viruses or bacteria, except for the Clostridium bacteria, which produce a heat-resistant form called a spore. Clostridium spores are killed only at temperatures above boiling. This is why canned foods must be cooked to a high temperature under pressure as part of the canning process.
The toxins produced by bacteria vary in their sensitivity to heat. The staphylococcal toxin which causes vomiting is not inactivated even if it is boiled. Fortunately, the potent toxin that causes botulism is completely inactivated by boiling.
What foods are most associated with foodborne illness?
Raw foods of animal origin are the most likely to be contaminated; that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish. Because filter-feeding shellfish strain microbes from the sea over many months, they are particularly likely to be contaminated if there are any pathogens in the seawater.
Foods that mingle the products of many individual animals, such as bulk raw milk, pooled raw eggs, or ground beef, are particularly hazardous because a pathogen present in any one of the animals may contaminate the whole batch.
A single hamburger may contain meat from hundreds of animals. A single restaurant omelet may contain eggs from hundreds of chickens. A glass of raw milk may contain milk from hundreds of cows. A broiler chicken carcass can be exposed to the drippings and juices of many thousands of other birds that went through the same cold water tank after slaughter.
Fruits and vegetables consumed raw are a particular concern. Washing can decrease but not eliminate contamination, so the consumers can do little to protect themselves. Recently, a number of outbreak have been traced to fresh fruits and vegetables that were processed under less than sanitary conditions.
These outbreaks show that the quality of the water used for washing and chilling the produce after it is harvested is critical. Using water that is not clean can contaminate many boxes of produce. Fresh manure used to fertilize vegetables can also contaminate them.
Alfalfa sprouts and other raw sprouts pose a particular challenge, as the conditions under which they are sprouted are ideal for growing microbes as well as sprouts, and because they are eaten without further cooking. That means that a few bacteria present on the seeds can grow to high numbers of pathogens on the sprouts. Unpasteurized fruit juice can also be contaminated if there are pathogens in or on the fruit that is used to make it.
Adapted from CDC> Disease lisings > Frequently Aked Questions
Saturday, April 7
About Package 1
DETAILS:
- developed a new product for local market
- may consider exporting if local market response is successful
- technical report (HACCP study, summary of CCPs and associated foodborne illness, local/overseas legislation or regulations that apply & role of local authority of hazards identified)
- prepare product recall plan
- REPORT REQUIREMENTS -introduction, templates, discussion on HACCP and Product Recall, Conclusion and Recommendations
INTERPRETATION:
- -new product- means it might be risky because market have not experimented with such a product that have been proven to be feasible and food safety assured.
- -may consider exporting- means it must be able to adhere to many 'tastebuds', internationally favored or acceptable.
- -associated foodborne illness- means that we will have to break down the individual ingredients and in accordance to the flowchart, anticipate what steps might be potentially hazardous thus, propose the likelihood of food safety problem.
- understand the steps in a product recall plan & how it can be essentially critical in relation to food safety.
---------------------------------------------------------------------
WHAT IS A PRODUCT RECALL PLAN? WHY DO WE NEED IT?
A product recall plan includes:
product coding, raw material records, processing & production records, departures from scheduled processes, records of initial distribution, key contacts & phone numbers, sample notification form, plans for recovery of recalled product & evaluation of effectiveness.
It is needed to set up as part of a HACCP plan so as to rapidly take control of suspected defective product and prevent a food safety crisis.
WHAT ARE FOOD SAFETY CONCERNS?
According to FDA, there are six potential food safety concerns:
(i) food-borne infectious agents
(ii) food nutritional adequacy
(iii) environment contaminants
(iv) natural toxicants
(vi) pesticide residues
(vii) food addictives
talking about Food Safety
Adapted from: FDA> the "411" On the 4Cs!
From farm to table, essential 4Cs:
1) Clean
2) Cook
3) Combat Cross-contamination and
4) Chill
Adapted from: FDA> Food Safety for YOU!> Know the Code
Here are TIPS from the FDA's Food Code for people working in foodservice:
Prepare food with clean equipment, dishes, and utensils. Store food in clean containers and use clean utensils.
Use deli tissue, spatulas, tongs, dispensing equipment, or single-use gloves to help keep potentially-contaminated bare hands from touching ready-to-eat foods.
Provide a proper barrier to cover any skin lesions, open wounds, boils, or infected wounds on your hands and arms.
Don't wear artificial fingernails and jewelry when preparing food.
Don't sneeze or cough into foods. If you sneeze or cough, wash your hands again with hot, soapy water right away.
To prevent the growth of bacteria, clean and sanitize receiving, storage, cutting, checkout, and display areas regularly.
From farm to table, essential 4Cs:
1) Clean
2) Cook
3) Combat Cross-contamination and
4) Chill
Adapted from: FDA> Food Safety for YOU!> Know the CodeHere are TIPS from the FDA's Food Code for people working in foodservice:
Don't Go There! Inside the DANGER ZONE
- It's important to keep food below or above the danger zone, the temperatures at which bacteria can grow.
- This is usually between 40° and 140° F (4° and 60° C). Some pathogenic bacteria can grow at 32° F (0° C), the temperature at which water freezes.
- So remember the 2-Hour Rule: Discard any perishable foods left out at room temperature for longer than 2 hours. When temperatures are above 90° F (32°C), discard food after 1 hour!
- The temperatures shown in the chart at right are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation.
Putting the 2-Hour Rule into Action
HOT FOODS: When you purchase hot cooked food, keep it hot. Eat and enjoy your food within 2 hours to prevent harmful bacteria from multiplying.
If you're not eating a food within 2 hours -- and you want to keep it hot -- keep the food in the oven with the temperature set at or above 140° F (60° C). Use a food thermometer to check the temperature. Side dishes, like stuffing, must also stay hot in the oven. Covering food will help keep it moist.
COLD FOODS should be eaten within 2 hours of preparation, or refrigerated or frozen for eating at another time.
Refrigerator & Freezer Storage Chart
(The Chart can be found here: http://www.cfsan.fda.gov/~dms/fttstore.html)
- Since product dates aren’t a guide for safe use of a product, consult this chart and follow these tips. These short but safe time limits will help keep refrigerated food 40° F (4° C) from spoiling or becoming dangerous.
- Purchase the product before “sell-by” or expiration dates.
- Follow handling recommendations on product.
- Keep meat and poultry in its package until just before using.
- If freezing meat and poultry in its original package longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a plastic bag. Because freezing 0° F (-18° C) keeps food safe indefinitely, the following recommended storage times are for quality only.
Adapted from: FDA> FSIS>FAQs> Food Safety: Food Storage, Preparation & Handling.....Questions and Answers:
What food safety precautions should I take when shopping at the supermarket?
While shopping, you should keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods in your grocery shopping cart and your grocery bags. Consider placing these raw foods inside plastic bags to keep the juices contained. Also, transport food home right away and refrigerate perishables immediately to prevent any bacteria from rapidly multiplying in the food. When the weather's hot, place the groceries in the air-conditioned compartment of your car rather than the hot trunk.
How long is it safe to keep a turkey, or other meat or poultry product, in the freezer?
Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of "Focus on Freezing" which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. (Source: Freezing and Food Safety)
Is it safe to refreeze food that has thawed completely?
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.(Source: Freezing and Food Safety)
What is a safe internal temperature for cooking meat and poultry?
Following is a chart of safe minimum internal temperatures:
Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
All cuts of pork, 160 °F.
Ground beef, veal and lamb to 160 °F.
All poultry should reach a safe minimum internal temperature of 165 °F.
How can I safely cook meat or poultry in the microwave oven?
Microwave Cooking
- Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
- Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
- Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
- When partially cooking food in the microwave to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
- Use a food thermometer or the oven's temperature probe to verify the food has reached a safe temperature. Cooking times may vary because ovens vary in power and efficiency.
- Check in several places—not near fat or bone—to be sure the internal temperature of beef, veal and lamb steaks, roasts and chops is 145 °F; pork is 160 °F; and ground beef, veal and lamb is 160 °F. Poultry should reach a safe minimum internal temperature of 165 °F throughout the product. For a whole chicken or turkey, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
- Cooking whole, stuffed poultry in a microwave is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria.
Microwave Reheating
- Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
- Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot.
- Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
- After reheating foods in the microwave oven, allow standing time. Use a clean food thermometer to check that food has reached 165 °F. (Sources: Microwave Ovens and Food Safety; Cooking Safely in the Microwave Oven)
Should a large pot of soup sit on the range until it cools, or should it be refrigerated hot?
Hot food can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods. A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated. A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating.(Source: Refrigeration and Food Safety)
Are canned goods still safe after a year? Two years? Longer?
- Store canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.
- Store high acid foods such as tomatoes and other fruit up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years.
- Canned meat and poultry will keep at best quality 2 to 5 years if the can remains in good condition and has been stored in a cool, clean, dry place.
- While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods. NEVER USE food from containers that show possible "botulism" warnings: leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; or any container that spurts liquid when opening. DON'T TASTE SUCH FOOD! Even a minuscule amount of botulinum toxin can be deadly.
- Can linings might discolor or corrode when metal reacts with high-acid foods such as tomatoes or pineapple. As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time.
(Sources/Additional Information: Meat Packaging Materials; Food Safety for Persons With AIDS)
Wednesday, April 4
Countries affected with Avian Flu since 1997
Adapted From: CDC> Avian Flu> What You Should Know> Infection in Humans
Confirmed instances of avian influenza viruses infecting humans since 1997 include:
· H5N1, Hong Kong, Special Administrative Region, 1997:
Highly pathogenic avian influenza A (H5N1) infections occurred in both poultry and humans. This was the first time an avian influenza A virus transmission directly from birds to humans had been found. During this outbreak, 18 people were hospitalized and six of them died. To control the outbreak, authorities killed about 1.5 million chickens to remove the source of the virus. Scientists determined that the virus spread primarily from birds to humans, though rare person-to-person infection was noted.
· H9N2, China and Hong Kong, Special Administrative Region, 1999:
Low pathogenic avian influenza A (H9N2) virus infection was confirmed in two children and resulted in uncomplicated influenza-like illness. Both patients recovered, and no additional cases were confirmed. The source is unknown, but the evidence suggested that poultry was the source of infection and the main mode of transmission was from bird to human. However, the possibility of person-to-person transmission could not be ruled out. Several additional human H9N2 infections were reported from China in 1998-99.
· H7N2, Virginia, 2002:
Following an outbreak of H7N2 among poultry in the Shenandoah Valley poultry production area, one person was found to have serologic evidence of infection with H7N2.
· H5N1, China and Hong Kong, Special Administrative Region, 2003:
Two cases of highly pathogenic avian influenza A (H5N1) infection occurred among members of a Hong Kong family that had traveled to China. One person recovered, the other died. How or where these two family members were infected was not determined. Another family member died of a respiratory illness in China, but no testing was done.
· H7N7, Netherlands, 2003:
The Netherlands reported outbreaks of influenza A (H7N7) in poultry on several farms. Later, infections were reported among pigs and humans. In total, 89 people were confirmed to have H7N7 influenza virus infection associated with this poultry outbreak. These cases occurred mostly among poultry workers. H7N7-associated illness included 78 cases of conjunctivitis (eye infections) only; 5 cases of conjunctivitis and influenza-like illnesses with cough, fever, and muscle aches; 2 cases of influenza-like illness only; and 4 cases that were classified as “other.” There was one death among the 89 total cases. It occurred in a veterinarian who visited one of the affected farms and developed acute respiratory distress syndrome and complications related to H7N7 infection. The majority of these cases occurred as a result of direct contact with infected poultry; however, Dutch authorities reported three possible instances of transmission from poultry workers to family members. Since then, no other instances of H7N7 infection among humans have been reported.
· H9N2, Hong Kong, Special Administrative Region, 2003:
Low pathogenic avian influenza A (H9N2) infection was confirmed in a child in Hong Kong. The child was hospitalized and recovered.
· H7N2, New York, 2003:
In November 2003, a patient with serious underlying medical conditions was admitted to a hospital in New York with respiratory symptoms. One of the initial laboratory tests identified an influenza A virus that was thought to be H1N1. The patient recovered and went home after a few weeks. Subsequent confirmatory tests conducted in March 2004 showed that the patient had been infected with avian influenza A (H7N2) virus.
· H7N3, Canada, 2004:
In February 2004, human infections of highly pathogenic avian influenza A (H7N3) among poultry workers were associated with an H7N3 outbreak among poultry. The H7N3-associated, mild illnesses consisted of eye infections.
· H5N1, Thailand and Vietnam, 2004:
In late 2003, outbreaks of highly pathogenic influenza A (H5N1) in poultry in Asia were first reported by the World Health Organization. Human infections with H5N1 were reported beginning in 2004, mostly resulting from contact with infected poultry. However, in Thailand one instance of probable human-to-human spread is thought to have occurred.
· H5N1, Cambodia, China, Indonesia, Thailand and Vietnam, 2005:
Human infections with H5N1 occurred in association with the ongoing H5N1 epizootic in the region. At least two persons in Vietnam were thought to have been infected through consumption of uncooked duck blood.
· H5N1, Azerbaijan, Cambodia, China, Djibouti, Egypt, Indonesia, Iraq, Thailand, Turkey, 2006:
Human infections with H5N1 occurred in association with the ongoing and expanding epizootic. While most of these cases occurred as a result of contact with infected poultry, in Azerbaijan, the most plausible cause of exposure to H5N1 in several instances of human infection is thought to be contact with infected dead wild birds (swans).
Confirmed instances of avian influenza viruses infecting humans since 1997 include:
· H5N1, Hong Kong, Special Administrative Region, 1997:
Highly pathogenic avian influenza A (H5N1) infections occurred in both poultry and humans. This was the first time an avian influenza A virus transmission directly from birds to humans had been found. During this outbreak, 18 people were hospitalized and six of them died. To control the outbreak, authorities killed about 1.5 million chickens to remove the source of the virus. Scientists determined that the virus spread primarily from birds to humans, though rare person-to-person infection was noted.
· H9N2, China and Hong Kong, Special Administrative Region, 1999:
Low pathogenic avian influenza A (H9N2) virus infection was confirmed in two children and resulted in uncomplicated influenza-like illness. Both patients recovered, and no additional cases were confirmed. The source is unknown, but the evidence suggested that poultry was the source of infection and the main mode of transmission was from bird to human. However, the possibility of person-to-person transmission could not be ruled out. Several additional human H9N2 infections were reported from China in 1998-99.
· H7N2, Virginia, 2002:
Following an outbreak of H7N2 among poultry in the Shenandoah Valley poultry production area, one person was found to have serologic evidence of infection with H7N2.
· H5N1, China and Hong Kong, Special Administrative Region, 2003:
Two cases of highly pathogenic avian influenza A (H5N1) infection occurred among members of a Hong Kong family that had traveled to China. One person recovered, the other died. How or where these two family members were infected was not determined. Another family member died of a respiratory illness in China, but no testing was done.
· H7N7, Netherlands, 2003:
The Netherlands reported outbreaks of influenza A (H7N7) in poultry on several farms. Later, infections were reported among pigs and humans. In total, 89 people were confirmed to have H7N7 influenza virus infection associated with this poultry outbreak. These cases occurred mostly among poultry workers. H7N7-associated illness included 78 cases of conjunctivitis (eye infections) only; 5 cases of conjunctivitis and influenza-like illnesses with cough, fever, and muscle aches; 2 cases of influenza-like illness only; and 4 cases that were classified as “other.” There was one death among the 89 total cases. It occurred in a veterinarian who visited one of the affected farms and developed acute respiratory distress syndrome and complications related to H7N7 infection. The majority of these cases occurred as a result of direct contact with infected poultry; however, Dutch authorities reported three possible instances of transmission from poultry workers to family members. Since then, no other instances of H7N7 infection among humans have been reported.
· H9N2, Hong Kong, Special Administrative Region, 2003:
Low pathogenic avian influenza A (H9N2) infection was confirmed in a child in Hong Kong. The child was hospitalized and recovered.
· H7N2, New York, 2003:
In November 2003, a patient with serious underlying medical conditions was admitted to a hospital in New York with respiratory symptoms. One of the initial laboratory tests identified an influenza A virus that was thought to be H1N1. The patient recovered and went home after a few weeks. Subsequent confirmatory tests conducted in March 2004 showed that the patient had been infected with avian influenza A (H7N2) virus.
· H7N3, Canada, 2004:
In February 2004, human infections of highly pathogenic avian influenza A (H7N3) among poultry workers were associated with an H7N3 outbreak among poultry. The H7N3-associated, mild illnesses consisted of eye infections.
· H5N1, Thailand and Vietnam, 2004:
In late 2003, outbreaks of highly pathogenic influenza A (H5N1) in poultry in Asia were first reported by the World Health Organization. Human infections with H5N1 were reported beginning in 2004, mostly resulting from contact with infected poultry. However, in Thailand one instance of probable human-to-human spread is thought to have occurred.
· H5N1, Cambodia, China, Indonesia, Thailand and Vietnam, 2005:
Human infections with H5N1 occurred in association with the ongoing H5N1 epizootic in the region. At least two persons in Vietnam were thought to have been infected through consumption of uncooked duck blood.
· H5N1, Azerbaijan, Cambodia, China, Djibouti, Egypt, Indonesia, Iraq, Thailand, Turkey, 2006:
Human infections with H5N1 occurred in association with the ongoing and expanding epizootic. While most of these cases occurred as a result of contact with infected poultry, in Azerbaijan, the most plausible cause of exposure to H5N1 in several instances of human infection is thought to be contact with infected dead wild birds (swans).
Get to know Avian Flu better
Adapted from CDC> Agents, Diseases and Other Threats> Recent Outbreaks and Incidents> Avian Influenza>Key Facts
Avian influenza in birds
Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, avian influenza is very contagious among birds and can make some domesticated birds, including chickens, ducks, and turkeys, very sick and kill them.
Infected birds shed influenza virus in their saliva, nasal secretions, and feces. Susceptible birds become infected when they have contact with contaminated secretions or excretions or with surfaces that are contaminated with secretions or excretions from infected birds. Domesticated birds may become infected with avian influenza virus through direct contact with infected waterfowl or other infected poultry, or through contact with surfaces (such as dirt or cages) or materials (such as water or feed) that have been contaminated with the virus.
Infection with avian influenza viruses in domestic poultry causes two main forms of disease that are distinguished by low and high extremes of virulence. The “low pathogenic” form may go undetected and usually causes only mild symptoms (such as ruffled feathers and a drop in egg production). However, the highly pathogenic form spreads more rapidly through flocks of poultry. This form may cause disease that affects multiple internal organs and has a mortality rate that can reach 90-100% often within 48 hours.
Human infection with avian influenza viruses
There are many different subtypes of type A influenza viruses. These subtypes differ because of changes in certain proteins on the surface of the influenza A virus (hemagglutinin [HA] and neuraminidase [NA] proteins). There are 16 known HA subtypes and 9 known NA subtypes of influenza A viruses. Many different combinations of HA and NA proteins are possible. Each combination represents a different subtype. All known subtypes of influenza A viruses can be found in birds.
Usually, “avian influenza virus” refers to influenza A viruses found chiefly in birds, but infections with these viruses can occur in humans. The risk from avian influenza is generally low to most people, because the viruses do not usually infect humans. However, confirmed cases of human infection from several subtypes of avian influenza infection have been reported since 1997. Most cases of avian influenza infection in humans have resulted from contact with infected poultry (e.g., domesticated chicken, ducks, and turkeys) or surfaces contaminated with secretion/excretions from infected birds. The spread of avian influenza viruses from one ill person to another has been reported very rarely, and has been limited, inefficient and unsustained.
“Human influenza virus” usually refers to those subtypes that spread widely among humans. There are only three known A subtypes of influenza viruses (H1N1, H1N2, and H3N2) currently circulating among humans. It is likely that some genetic parts of current human influenza A viruses came from birds originally. Influenza A viruses are constantly changing, and they might adapt over time to infect and spread among humans.
During an outbreak of avian influenza among poultry, there is a possible risk to people who have contact with infected birds or surfaces that have been contaminated with secretions or excretions from infected birds.
Symptoms of avian influenza in humans have ranged from typical human influenza-like symptoms (e.g., fever, cough, sore throat, and muscle aches) to eye infections, pneumonia, severe respiratory diseases (such as acute respiratory distress), and other severe and life-threatening complications. The symptoms of avian influenza may depend on which virus caused the infection.
Studies done in laboratories suggest that some of the prescription medicines approved in the United States for human influenza viruses should work in treating avian influenza infection in humans. However, influenza viruses can become resistant to these drugs, so these medications may not always work. Additional studies are needed to demonstrate the effectiveness of these medicines.
Avian Influenza A (H5N1)
Influenza A (H5N1) virus – also called “H5N1 virus” – is an influenza A virus subtype that occurs mainly in birds, is highly contagious among birds, and can be deadly to them. H5N1 virus does not usually infect people, but infections with these viruses have occurred in humans. Most of these cases have resulted from people having direct or close contact with H5N1-infected poultry or H5N1-contaminated surfaces.
Human health risks during the H5N1 outbreak
Of the few avian influenza viruses that have crossed the species barrier to infect humans, H5N1 has caused the largest number of detected cases of severe disease and death in humans. However, it is possible that those cases in the most severely ill people are more likely to be diagnosed and reported, while milder cases go unreported. For the most current information about avian influenza and cumulative case numbers, see the World Health Organization (WHO) avian influenza website. (shown below, later)
Of the human cases associated with the ongoing H5N1 outbreaks in poultry and wild birds in Asia and parts of Europe, the Near East and Africa, more than half of those people reported infected with the virus have died. Most cases have occurred in previously healthy children and young adults and have resulted from direct or close contact with H5N1-infected poultry or H5N1-contaminated surfaces. In general, H5N1 remains a very rare disease in people. The H5N1 virus does not infect humans easily, and if a person is infected, it is very difficult for the virus to spread to another person.
While there has been some human-to-human spread of H5N1, it has been limited, inefficient and unsustained. For example, in 2004 in Thailand, probable human-to-human spread in a family resulting from prolonged and very close contact between an ill child and her mother was reported. Most recently, in June 2006, WHO reported evidence of human-to-human spread in Indonesia. In this situation, 8 people in one family were infected. The first family member is thought to have become ill through contact with infected poultry. This person then infected six family members. One of those six people (a child) then infected another family member (his father). No further spread outside of the exposed family was documented or suspected.
Nonetheless, because all influenza viruses have the ability to change, scientists are concerned that H5N1 virus one day could be able to infect humans and spread easily from one person to another. Because these viruses do not commonly infect humans, there is little or no immune protection against them in the human population. If H5N1 virus were to gain the capacity to spread easily from person to person, an influenza pandemic (worldwide outbreak of disease) could begin.
The H5N1 virus that has caused human illness and death in Asia is resistant to amantadine and rimantadine, two antiviral medications commonly used for influenza. Two other antiviral medications, oseltamavir and zanamavir, would probably work to treat influenza caused by H5N1 virus, but additional studies still need to be done to demonstrate their effectiveness.
There currently is no commercially available vaccine to protect humans against H5N1 virus that is being seen in Asia and Europe. However, vaccine development efforts are taking place. Research studies to test a vaccine to protect humans against H5N1 virus began in April 2005, and a series of clinical trials is under way. For more information about H5N1 vaccine development process, visit the National Institutes of Health website.
Adapted from: WHO> Epidemic and Pandemic Alert and Response> Food Safety Issues> Avian influenza> November 2005
The H5N1 avian influenza virus is not transmitted to humans through properly cooked food. The virus is sensitive to heat. Normal temperatures used for cooking (so that food reaches 70oC in all parts) will kill the virus.
To date, no evidence indicates that any person has become infected with the H5N1 virus following the consumption of properly cooked poultry or poultry products, even in cases where the food item contained the virus prior to cooking.
Poultry and poultry products from areas free of the disease can be prepared and consumed as usual, with no fear of acquiring infection with the H5N1 virus. As a standard precaution, WHO recommends that poultry and poultry products should always be prepared following good hygienic practices, and that poultry meat should be properly cooked. This recommendation protects consumers from some well-known and common foodborne diseases that may be transmitted via inadequately cooked poultry.
Most strains of avian influenza virus are found only in the respiratory and gastrointestinal tracts of infected birds, and not in meat. Available studies indicate that highly pathogenic viruses, including the H5N1 virus, spread to virtually all parts of an infected bird, including meat. For this reason, proper handling of poultry and poultry products during food preparation and proper cooking are extremely important in areas experiencing outbreaks of H5N1 avian influenza in poultry.
Consumers in areas with outbreaks need to be aware of the risks of cross-contamination between raw poultry and other foods that will not be cooked prior to their consumption. Juices from raw poultry or poultry products should never be allowed, during food preparation, to touch or mix with items eaten raw.
When handling raw poultry or raw poultry products, persons involved in food preparation should wash their hands thoroughly and clean and disinfect surfaces in contact with the poultry products. Soap and hot water are sufficient for this purpose.
In countries with outbreaks, thorough cooking is imperative. Consumers need to be sure that all parts of the poultry are fully cooked (no “pink” parts) and that eggs, too, are properly cooked (no “runny” yolkes).
The H5N1 virus can survive for at least one month at low temperatures. For this reason, common food preservation measures, such as freezing and refrigeration, will not substantially reduce the concentration of virus in contaminated meat or kill the virus. In countries with outbreaks, poultry stored under refrigeration or frozen should be handled and prepared with the same precautions as fresh products.
In countries with outbreaks, eggs may contain virus both on the outside (shell) and inside (white and yolk). Eggs from areas with outbreaks should not be consumed raw or partially cooked. Raw eggs should not be used in foods that will not be treated by heat high enough to kill the virus (70 degree C).
To date, a large number of human infections with the H5N1 virus have been linked to the home slaughter and subsequent handling of diseased or dead birds prior to cooking. These practices represent the highest risk of human infection and are the most important to avoid. Proper handling and cooking of poultry and poultry products can further lower the risk of human infections.
Avian influenza in birds
Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, avian influenza is very contagious among birds and can make some domesticated birds, including chickens, ducks, and turkeys, very sick and kill them.
Infected birds shed influenza virus in their saliva, nasal secretions, and feces. Susceptible birds become infected when they have contact with contaminated secretions or excretions or with surfaces that are contaminated with secretions or excretions from infected birds. Domesticated birds may become infected with avian influenza virus through direct contact with infected waterfowl or other infected poultry, or through contact with surfaces (such as dirt or cages) or materials (such as water or feed) that have been contaminated with the virus.
Infection with avian influenza viruses in domestic poultry causes two main forms of disease that are distinguished by low and high extremes of virulence. The “low pathogenic” form may go undetected and usually causes only mild symptoms (such as ruffled feathers and a drop in egg production). However, the highly pathogenic form spreads more rapidly through flocks of poultry. This form may cause disease that affects multiple internal organs and has a mortality rate that can reach 90-100% often within 48 hours.
Human infection with avian influenza viruses
There are many different subtypes of type A influenza viruses. These subtypes differ because of changes in certain proteins on the surface of the influenza A virus (hemagglutinin [HA] and neuraminidase [NA] proteins). There are 16 known HA subtypes and 9 known NA subtypes of influenza A viruses. Many different combinations of HA and NA proteins are possible. Each combination represents a different subtype. All known subtypes of influenza A viruses can be found in birds.
Usually, “avian influenza virus” refers to influenza A viruses found chiefly in birds, but infections with these viruses can occur in humans. The risk from avian influenza is generally low to most people, because the viruses do not usually infect humans. However, confirmed cases of human infection from several subtypes of avian influenza infection have been reported since 1997. Most cases of avian influenza infection in humans have resulted from contact with infected poultry (e.g., domesticated chicken, ducks, and turkeys) or surfaces contaminated with secretion/excretions from infected birds. The spread of avian influenza viruses from one ill person to another has been reported very rarely, and has been limited, inefficient and unsustained.
“Human influenza virus” usually refers to those subtypes that spread widely among humans. There are only three known A subtypes of influenza viruses (H1N1, H1N2, and H3N2) currently circulating among humans. It is likely that some genetic parts of current human influenza A viruses came from birds originally. Influenza A viruses are constantly changing, and they might adapt over time to infect and spread among humans.
During an outbreak of avian influenza among poultry, there is a possible risk to people who have contact with infected birds or surfaces that have been contaminated with secretions or excretions from infected birds.
Symptoms of avian influenza in humans have ranged from typical human influenza-like symptoms (e.g., fever, cough, sore throat, and muscle aches) to eye infections, pneumonia, severe respiratory diseases (such as acute respiratory distress), and other severe and life-threatening complications. The symptoms of avian influenza may depend on which virus caused the infection.
Studies done in laboratories suggest that some of the prescription medicines approved in the United States for human influenza viruses should work in treating avian influenza infection in humans. However, influenza viruses can become resistant to these drugs, so these medications may not always work. Additional studies are needed to demonstrate the effectiveness of these medicines.
Avian Influenza A (H5N1)
Influenza A (H5N1) virus – also called “H5N1 virus” – is an influenza A virus subtype that occurs mainly in birds, is highly contagious among birds, and can be deadly to them. H5N1 virus does not usually infect people, but infections with these viruses have occurred in humans. Most of these cases have resulted from people having direct or close contact with H5N1-infected poultry or H5N1-contaminated surfaces.
Human health risks during the H5N1 outbreak
Of the few avian influenza viruses that have crossed the species barrier to infect humans, H5N1 has caused the largest number of detected cases of severe disease and death in humans. However, it is possible that those cases in the most severely ill people are more likely to be diagnosed and reported, while milder cases go unreported. For the most current information about avian influenza and cumulative case numbers, see the World Health Organization (WHO) avian influenza website. (shown below, later)
Of the human cases associated with the ongoing H5N1 outbreaks in poultry and wild birds in Asia and parts of Europe, the Near East and Africa, more than half of those people reported infected with the virus have died. Most cases have occurred in previously healthy children and young adults and have resulted from direct or close contact with H5N1-infected poultry or H5N1-contaminated surfaces. In general, H5N1 remains a very rare disease in people. The H5N1 virus does not infect humans easily, and if a person is infected, it is very difficult for the virus to spread to another person.
While there has been some human-to-human spread of H5N1, it has been limited, inefficient and unsustained. For example, in 2004 in Thailand, probable human-to-human spread in a family resulting from prolonged and very close contact between an ill child and her mother was reported. Most recently, in June 2006, WHO reported evidence of human-to-human spread in Indonesia. In this situation, 8 people in one family were infected. The first family member is thought to have become ill through contact with infected poultry. This person then infected six family members. One of those six people (a child) then infected another family member (his father). No further spread outside of the exposed family was documented or suspected.
Nonetheless, because all influenza viruses have the ability to change, scientists are concerned that H5N1 virus one day could be able to infect humans and spread easily from one person to another. Because these viruses do not commonly infect humans, there is little or no immune protection against them in the human population. If H5N1 virus were to gain the capacity to spread easily from person to person, an influenza pandemic (worldwide outbreak of disease) could begin.
The H5N1 virus that has caused human illness and death in Asia is resistant to amantadine and rimantadine, two antiviral medications commonly used for influenza. Two other antiviral medications, oseltamavir and zanamavir, would probably work to treat influenza caused by H5N1 virus, but additional studies still need to be done to demonstrate their effectiveness.
There currently is no commercially available vaccine to protect humans against H5N1 virus that is being seen in Asia and Europe. However, vaccine development efforts are taking place. Research studies to test a vaccine to protect humans against H5N1 virus began in April 2005, and a series of clinical trials is under way. For more information about H5N1 vaccine development process, visit the National Institutes of Health website.
Adapted from: WHO> Epidemic and Pandemic Alert and Response> Food Safety Issues> Avian influenza> November 2005
The H5N1 avian influenza virus is not transmitted to humans through properly cooked food. The virus is sensitive to heat. Normal temperatures used for cooking (so that food reaches 70oC in all parts) will kill the virus.
To date, no evidence indicates that any person has become infected with the H5N1 virus following the consumption of properly cooked poultry or poultry products, even in cases where the food item contained the virus prior to cooking.
Poultry and poultry products from areas free of the disease can be prepared and consumed as usual, with no fear of acquiring infection with the H5N1 virus. As a standard precaution, WHO recommends that poultry and poultry products should always be prepared following good hygienic practices, and that poultry meat should be properly cooked. This recommendation protects consumers from some well-known and common foodborne diseases that may be transmitted via inadequately cooked poultry.
Most strains of avian influenza virus are found only in the respiratory and gastrointestinal tracts of infected birds, and not in meat. Available studies indicate that highly pathogenic viruses, including the H5N1 virus, spread to virtually all parts of an infected bird, including meat. For this reason, proper handling of poultry and poultry products during food preparation and proper cooking are extremely important in areas experiencing outbreaks of H5N1 avian influenza in poultry.
Consumers in areas with outbreaks need to be aware of the risks of cross-contamination between raw poultry and other foods that will not be cooked prior to their consumption. Juices from raw poultry or poultry products should never be allowed, during food preparation, to touch or mix with items eaten raw.
When handling raw poultry or raw poultry products, persons involved in food preparation should wash their hands thoroughly and clean and disinfect surfaces in contact with the poultry products. Soap and hot water are sufficient for this purpose.
In countries with outbreaks, thorough cooking is imperative. Consumers need to be sure that all parts of the poultry are fully cooked (no “pink” parts) and that eggs, too, are properly cooked (no “runny” yolkes).
The H5N1 virus can survive for at least one month at low temperatures. For this reason, common food preservation measures, such as freezing and refrigeration, will not substantially reduce the concentration of virus in contaminated meat or kill the virus. In countries with outbreaks, poultry stored under refrigeration or frozen should be handled and prepared with the same precautions as fresh products.
In countries with outbreaks, eggs may contain virus both on the outside (shell) and inside (white and yolk). Eggs from areas with outbreaks should not be consumed raw or partially cooked. Raw eggs should not be used in foods that will not be treated by heat high enough to kill the virus (70 degree C).
To date, a large number of human infections with the H5N1 virus have been linked to the home slaughter and subsequent handling of diseased or dead birds prior to cooking. These practices represent the highest risk of human infection and are the most important to avoid. Proper handling and cooking of poultry and poultry products can further lower the risk of human infections.
MINUTES of MEETING
02 Apr, Monday:
4.20pm to 5.50pm
duration of 1 and 1/2 hours.
Items discussed --
1) Brainstorm of problem statement issues (HFLA template)
2) Discussed and came to concensus for process flowchart steps
3) Shared and exchanged group member information
--------------------------------------------------------
02 Apr, Monday:
11.45pm to 12.15pm
duration of 1/2 hour
Items discussed--
1) Shared amongst group members of the edited process flowchart
2) Discussion on what to be accompished for tomorrow's group meeting
3) Review and edit group member information
-------------------------------------------------------
03 Apr, Tuesday:
3.00pm to 5.00pm
duration of 2 hours
Items discussed --
1) Discussed on any necessary changes to the edited process flowchart
2) Discussion and typing out of potential hazard template (draft)
3) Division of workload to each team member
4) Allocation of ombud duties over period of subject study
5) Report to ombud for collating information or for any urgent matters
-------------------------------------------------------
04 Apr, Wednesday:
- sharing of any other ideas and data exchange through the discussion board
- informing each other through handphone messaging and deadlines
-------------------------------------------------------
05 Apr, Thursday:
11.00 am to 12.30 pm
duration of 1 and 1/2 hours.
Items discussed --
1) Discussed on group product
2) Allocation of food product ingredients
3) Discussed on HFLA template
-------------------------------------------------------
07 Apr, Saturday:
7.00pm online group meeting cancelled due to some reasons
Items discussed --
1) HFLA draft posted on discussion board
2) Phone contacting on each member's final opinion of group product selection
--------------------------------------------------------
**will keep updating this post for our MOM =)
4.20pm to 5.50pm
duration of 1 and 1/2 hours.
Items discussed --
1) Brainstorm of problem statement issues (HFLA template)
2) Discussed and came to concensus for process flowchart steps
3) Shared and exchanged group member information
--------------------------------------------------------
02 Apr, Monday:
11.45pm to 12.15pm
duration of 1/2 hour
Items discussed--
1) Shared amongst group members of the edited process flowchart
2) Discussion on what to be accompished for tomorrow's group meeting
3) Review and edit group member information
-------------------------------------------------------
03 Apr, Tuesday:
3.00pm to 5.00pm
duration of 2 hours
Items discussed --
1) Discussed on any necessary changes to the edited process flowchart
2) Discussion and typing out of potential hazard template (draft)
3) Division of workload to each team member
4) Allocation of ombud duties over period of subject study
5) Report to ombud for collating information or for any urgent matters
-------------------------------------------------------
04 Apr, Wednesday:
- sharing of any other ideas and data exchange through the discussion board
- informing each other through handphone messaging and deadlines
-------------------------------------------------------
05 Apr, Thursday:
11.00 am to 12.30 pm
duration of 1 and 1/2 hours.
Items discussed --
1) Discussed on group product
2) Allocation of food product ingredients
3) Discussed on HFLA template
-------------------------------------------------------
07 Apr, Saturday:
7.00pm online group meeting cancelled due to some reasons
Items discussed --
1) HFLA draft posted on discussion board
2) Phone contacting on each member's final opinion of group product selection
--------------------------------------------------------
**will keep updating this post for our MOM =)
Monday, April 2
Induction Package Key Points
- Mum's pound cake to be sold locally and exported overseas
- ingredients obtained from regional countries,
Avian Flu oubreak becoming essentially an issue for concern
-----------------------------------------------------------------------------
Interpretation:
- product shelf life must be relatively long enough to be able sustain its quality when exported overseas
- since it is apprehensive that this pathogenic Avian influenza virus could hit us, it would be critical to find out which of the regional countries have been affected by this virus.
- it would also be vital to find out how it is transmitted and the preventive measures to take.
------------------------------------------------------------------------------
To sum it all up, in depth background knowledge needs to be read up on and research to be done to have a good understanding of what is expected and required of us.
- ingredients obtained from regional countries,
Avian Flu oubreak becoming essentially an issue for concern
-----------------------------------------------------------------------------
Interpretation:
- product shelf life must be relatively long enough to be able sustain its quality when exported overseas
- since it is apprehensive that this pathogenic Avian influenza virus could hit us, it would be critical to find out which of the regional countries have been affected by this virus.
- it would also be vital to find out how it is transmitted and the preventive measures to take.
------------------------------------------------------------------------------
To sum it all up, in depth background knowledge needs to be read up on and research to be done to have a good understanding of what is expected and required of us.
Subscribe to:
Posts (Atom)