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NZFSA - AOUT 1998 - Appendix X.3: Generic HACCP Plan for Canning (Corned Beef)

NZFSA - AOUT 1998 - Appendix X.3: Generic HACCP Plan for Canning (Corned Beef)
Related:  Conserves, GBPH et HACCPRéférences anglophones

CTCPA 26/04/13 Parution officielle du GBPH Plats cuisinés et viandes en conserves appertisées rédigé par le CTCPA Le CTCPA a participé à l’élaboration du Guide de Bonnes Pratiques d’Hygiène(GBPH) Plats cuisinés et viandes en conserves appertisées. Publié à la Documentation Française, ce guide entre dans le cadre de la mission du CTCPA de soutien aux fabricants de conserves et de produits déshydratés. Publié dans sa version officielle à la Documentation Française début 2013, le Guide de Bonnes Pratiques d’Hygiène Plats cuisinés et viande en conserves appertisées s’applique aux établissements qui fabriquent ou entreposent des viandes en conserves appertisées et/ou des plats cuisinés appertisés constitués d’un assemblage de denrées d’origines animale et végétale. L’élaboration de ce GBPH, en collaboration étroite avec les industriels du secteur, entre dans le cadre des missions d’intérêt général du CTCPA. La démarche qui a présidé à l’élaboration de ce guide est fondée sur les principes de l’HACCP. Contact : Guy Montlahuc – ctcpa@ctcpa.org En savoir plus sur : La mission d’intérêt général du CTCPA

CDC EID AOUT 2006 Au sommaire: SYNOPSIS Invasive Enterobacter sakazakii Disease in Infants, Heartland virus (HRTV) is a recently described phlebovirus initially isolated in 2009 from 2 humans who had leukopenia and thrombocytopenia. Serologic assessment of domestic and wild animal populations near the residence of 1 of these persons showed high exposure rates to raccoons, white-tailed deer, and horses. To our knowledge, no laboratory-based assessments of viremic potential of animals infected with HRTV have been performed. We experimentally inoculated several vertebrates (raccoons, goats, chickens, rabbits, hamsters, C57BL/6 mice, and interferon-α/β/γ receptor–deficient [Ag129]) mice with this virus. All animals showed immune responses against HRTV after primary or secondary exposure.

JAMA, September 27, 2000 Emergence of a New Vibrio parahaemolyticus Serotype in Raw Oysters Levine WC, Griffin PM. Vibrio infections on the Gulf Coast: results of first year of regional surveillance. J Infect Dis.1993;167:479-483. Morris JG, Black RE. Cholera and other vibrioses in the United States. Centers for Disease Control and Prevention. Centers for Disease Control and Prevention. Arakawa E, Murase T, Shimada T, Okitsu T, Yamai S, Watanabe H. Wong H, Lu K, Pan T, Lee C, Shih D. Zen-Yoji H, Sakai S, Kudo Y, Ito T, Benoki M, Nagasaki M. Bej AK, Patterson DP, Brasher CW, Vickery MC, Jones DD, Kaysner CA. Barth SS, Del Rosario LS, Baldwin T. et al. US Food and Drug Administration. Nolan CM, Ballard J, Kaysner CA, Lilja JL, Williams Jr LP, Tenover FC. Wilson R, Lieb S, Roberts A. et al. Dowell SF, Groves C, Kirkland KB. et al. Portnoy BL, Mackowiak PA, Caraway CT, Walker JA, McKinley TW, Klein Jr CA. Daniels NA, MacKinnon L, Bishop R. et al. Hlady WG, Klontz KC. McLauglin JC. Okuda J, Ishibashi M, Hayakawa E. et al. Matsumoto C, Okuda J, Ishibashi M. et al. Colwell RR.

Canning FAQs General Can food be re-canned if the lid does not seal? If canned foods have been frozen during storage, are they safe to eat? If my recipe doesn't call for processing, do I need to do so? Vegetables and Fruits Is it safe to can food without salt? Meats Should giblets of chicken be canned in the same jar with chicken? Miscellaneous Questions Can I can bread or cake in a jar? Can food be re-canned if the lid does not seal? top ^ If canned foods have been frozen during storage, are they safe to eat? If my recipe doesn't call for processing, do I need to do so? Do I really need to leave a certain amount of headspace in the jar? How long will canned food keep? Is it necessary to sterilize jars before canning? Is it safe to process food in the oven? Can two layers of jars be processed in a canner at one time? Is it necessary to exhaust a pressure canner? Should liquid lost during processing be replaced? Is it all right to reuse jar fittings (lids and bands)? Is it safe to can food without salt?

USDA - Programme de recherche clôturé en 2005 - DEVELOPMENT, TESTING, AND IMPLEMENTATION OF HACCP MODELS FOR FARMSTEAD CHEESES I START DATE: Sep 15, 2001 TERMINATION DATE: Mar 30, 2005 GRANT PROGRAM AREA: Integrated Programs KA712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins S3430 - Cheese F1100 - Bacteriology G4.1 - Reduce Incidence of Foodborne Illnesses and Contaminants KEYWORDS: raw milk; cheese; aging; pasteurization; salmonella; listeria monocytogenes; escherichia coli; heat tolerance; acid tolerance; haccp; performance testing; models; food contamination; bacterial contamination; optimization; temperature; adaptation; survival; cheddar cheese; food microbiology; food processing; heat treatment; goats; dairy cows; population data PROGRESS: Jan 1, 2004 TO Dec 31, 2004 Research: The research component of the project was completed in this time period. No publications reported this period Hirsch, D.

FDA - AOUT 2002 - Isolation and Enumeration of Enterobacter sakazakii from Dehydrated Powdered Infant Formula Archived Content The content on this page is provided for reference purposes only. This content has not been altered or updated since it was archived. Note: For a more recent method, See the Bacteriological Analytical Manual (BAM): Chapter 29: Cronobacter July 2002; Revised August 2002 Background: Enterobacter sakazakii is a gram-negative rod within the family Enterobacteriaceae, genus Enterobacter. Equipment and materialsCovered water bath, with circulating system to maintain temperature of 45.5 ± 0.2°C. Figure 3. Questions and Answers on Method for E. sakazakii in Powdered Infant Formula August 2002 Seafood Science and Technology Society of the Americas - 2000 - Proceedings of the 25th Annual Tropical and Subtropical Fisherie Proceedings of the 25th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas. October 9-11, 2000 Longboat Key, Florida You can either download the Adobe PDF files and view them on your computer, or get the plug-in to view them right in your web browser from: Copyright: 2000 Seafood Science and Technology Society of the Americas All presentations found on this website are property of the Seafood Science and Technology Society (SST) and the respective authors. Return to top

FDA 30/04/09 Low Acid Canned Food Manufacturers Part 1 - Adminstrative Procedures/Scheduled Processes We have recently redesigned the FDA Web Site. As a result, some Web links (URLs) embedded within guidance documents are no longer valid. If you find a link that does not work, please try searching for the document using the document title. For more assistance, go to Contact FDA. Guide to Inspections of: BiotechnologyComputer IssuesDevicesDrugsFoods CosmeticsMiscellaneous Note: These documents are reference material for investigators and other FDA personnel. FDA 17/04/03 Dairy HACCP - Evaluation, NCIMS HACCP Pilot Program Phase II Expansion April 17, 2003 Return to Dairy Grade A Voluntary HACCP National Conference on Interstate Milk Shipments (NCIMS) Table of Contents NCIMS HACCP Committee Membership Claudia Coles - Chairperson, State of WashingtonPaul Hoge - State of PennsylvaniaJohn Beers - State of VirginiaSusan Esser - State of MichiganRichard Graham - State of LouisianaDave Robbins - Dean FoodsRob Byrne - NMPFChris Newcomer - New-Tech Consulting, Inc*Bill Sveum - KraftPaul Dersam - Upstate Milk Coop.John Rushing - N.C. *Technical Advisors Plants Participating in Phase I & II of the NCIMS HACCP Pilot Connecticut Yofarm* Maine Garelick (Deans)Oakhurst* New Jersey Tropical CheeseParmalat* Utah GossnerDannon** Washington SafewayWilcox* Florida Publix Michigan Michigan Milk (Phase I only) Pennsylvania Meadowbrook*Dutch Valley* Vermont St. * Phase II Plants only Background: The 1999 NCIMS Conference authorized the committee to conduct a voluntary pilot study to evaluate the proposed plan. Phase I Evaluation Team Phase II Evaluation Team Conclusions

WIKIPEDIA - Cronobacter sakazakii. Cronobacter is the officially recognised bacterial genus name for the organism which before 2007 was named Enterobacter sakazakii. The name E. sakazakii should no longer be used as the genus name Cronobacter has been accepted in the International Journal of Systematic and Evolutionary Microbiology, along with the description of the new species.[2][3] . It is a Gram-negative, rod-shaped, pathogenic bacterium. The majority of Cronobacter cases are in adults, and additionally it is associated with a rare cause of invasive infection of infants with historically high case fatality rates (40–80%).[4][5][6] In infants it can cause bacteraemia, meningitis and necrotising enterocolitis. Some neonatal Cronobacter (E. sakazakii) infections have been associated with the use of powdered infant formula[4][6] with some strains able to survive in a desiccated state for more than two years.[7] However not all cases have been linked to contaminated infant formula. Taxonomy[edit] References[edit]

Appl Environ Microbiol. 2012 October; 78(20): 7249–7257. Ecology of Vibrio parahaemolyticus and Vibrio vulnificus in the Coastal Manual on fish canning - Contents Table of Contents by Darian Warne 2 Beaconsfield road Hawthorn Victoria 3123 Australia FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 1988 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. 2.1 Metal Containers 2.2 Plastics and Laminates 2.3 Glass 3.1 Raw Material Handling 3.2 Pre-treatment 3.3 Pre-cooking 3.4 Filling 3.5 Sealing 3.6 Retorting 3.7 Post-process Handling 3.8 Final Operations 4.1 Sardine and Sardine-like Fish 4.2 Tuna and Tuna-like Fish 4.3 Salmon and Salmon-like Fish 4.4 Crustacea 4. 5 Molluscs 4.6 Fish Pastes and Spreads 5.1 Machines for Canning Sardine 5.2 Machines for Canning Tuna 5.3 General Fish Processing Machinery APPENDIX 1.

Food Control Volume 41, July 2014, Pages 158–167 Awareness and perceptions of food safety of artisan cheese makers in Southwestern Ontario: A qualitative study a Department of Food Science, University of Guelph, 50 Stone Rd East, Guelph, Ontario, Canada N1G 2W1b Department of Marketing & Consumer Studies, College of Management and Economics, University of Guelph, Guelph, Ontario, Canada N1G 2W1 Received 29 March 2013, Revised 3 January 2014, Accepted 7 January 2014, Available online 17 January 2014 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access doi:10.1016/j.foodcont.2014.01.007 Get rights and content Highlights Listeria monocytogenes was perceived to be the most important biological hazard. Chemical and physical hazards were viewed as an occupational health and safety risk. Raw milk use in artisan cheese production was favored among half of respondents. HACCP system valued, but viewed as too demanding on human resources. Formalized classes in food safety education favored among managers. Abstract Keywords Copyright © 2014 Elsevier Ltd.

JEMRA - Evaluation des risques - Au sommaire:* Enterobacter sakazakii et autres micro-organismes dans les préparations en Enterobacter sakazakii dans les préparations de suite En réponse à une requête du CCFH lors de sa 39ème Session, la FAO et l'OMS ont organisé une réunion d'experts afin d'examiner les risques associés à l'Enterobacter sakazakii (Cronobacter spp.) dans les préparations de suite, particulièrement pour les nourrissons de moins de 12 mois. Le rapport final de cette réunion est maintenant disponible (seulement en anglais pour moment). Enterobacter sakazakii (Cronobacter spp.) in powdered formulae: Meeting report. Microbiological Risk Assessment Series 15. Note: Ce document est publié en anglais uniquement Enterobacter sakazakii et autres micro-organismes dans les préparations en poudre pour nourrissons La FAO et L'OMS ont developé un modèle sur le Web pour l'évaluation des risques associés à l'Enterobacter sakazakii dans les préparations en poudre pour nourrissons. Accéder au Nouveau sur Internet pour l'évaluation des risques microbiologiques (seulement en anglais) Corrigenda Également disponibles

Related:  Autres informations anglophonesInformations anglophones et internationalesVEILLE SANITAIRE SALMONELLA EN AUSTRALIECampylobacter et animaux en AustralieGestion des alertes au Australie - Nouvelle-Zélande