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. N Engl J Med.1985;312:343-350. 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. Thompson CA, Vanderzant C.
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? Do I really need to leave a certain amount of headspace in the jar? 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?
FSANZ - Food Safety Standards – Food recall systems for unsafe food - Chapter 3 (Australia only) Australia New Zealand Food Stan Home Food Standards Consumer Information Science & Education Science and Education Fact sheets Food Safety Fact Sheets Chapter 3 (Australia only) Australia New Zealand Food Standards Code Under Standard 3.2.2 , food businesses must have a system in place to ensure the recall of unsafe food, set out the system in a written document, comply with it and provide the document to an authorised officer if requested. Wholesale suppliers, manufacturers, and importers need a food recall system. If you are a , or you a food recall system in place that you can use to retrieve food from the market place if you find that the food may be contaminated in some way and be dangerous to eat after you have sent it on to other food businesses or your customers. If you are a such as a supermarket, a restaurant or a takeaway shop, you a recall system unless you are also a wholesale supplier, or manufacturer or importer. A recall system must: tell the public and the relevant authorities about the problem; and
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. Guide to Inspections of: BiotechnologyComputer IssuesDevicesDrugsFoods CosmeticsMiscellaneous Note: These documents are reference material for investigators and other FDA personnel.
FSAI – Codes of Practice : Regulation (EC) No. 852/2004 allows for the development of guides to good practice for hygiene of foodstuffs and also for guides regarding the application of HACCP principles (guides to good practice). Food business operators may use these guides on a voluntary basis as an aid to compliance with food hygiene requirements. According to Regulation (EC) No. 852/2004, two types of guides may be developed depending on the level at which they are established i.e. National Guides to Good Practice Article 8 of Regulation (EC) No. 852/2004 on the hygiene of foodstuffs sets out the requirements for developing national guides. (a) in consultation with representatives of parties whose interests may be substantially affected, such as competent authorities and consumer groups; (b) have regard to relevant codes of practice of the Codex Alimentarius; and Guides may also be developed under the aegis of a national standards institute, in Ireland this is the National Standards Authority of Ireland (NSAI).
HEALTH_GOV_AU 25/10/12 Guidelines for the investigation and management of food handlers during non-typhoidal Salmonella outbreak PDF printable version of Guidelines for the investigation and management of food handlers during non-typhoidal Salmonella outbreaks - PDF 35 KB The approach to testing food handlers during Salmonella outbreaks and the response to food handlers who have Salmonella identified in stool has varied within and between jurisdictions in Australia. A consistent evidence-based approach is desirable. This paper, prepared by an OzFoodNet working group, reviews the available evidence and makes recommendations to guide those investigating and managing non-typhoidal salmonellosis involving food handlers. Infections with Salmonella Typhi and Paratyphi are not considered. Summary of key points Non-typhoidal Salmonella outbreaks resulting from infected food handlers are uncommon. Recommendations: 1. Stool samples should not be routinely collected from asymptomatic food handlers during outbreak investigations as the results do not provide a useful basis for a public health response. 2. 3. 4. Background
PLOS 12/10/16 Increasing Incidence of Salmonella in Australia, 2000-2013 Abstract Salmonella is a key cause of foodborne gastroenteritis in Australia and case numbers are increasing. We used negative binomial regression to analyze national surveillance data for 2000–2013, for Salmonella Typhimurium and non-Typhimurium Salmonella serovars. We estimated incidence rate ratios adjusted for sex and age to show trends over time. Citation: Ford L, Glass K, Veitch M, Wardell R, Polkinghorne B, Dobbins T, et al. (2016) Increasing Incidence of Salmonella in Australia, 2000-2013. Editor: Dipshikha Chakravortty, Indian Institute of Science, INDIA Received: May 11, 2016; Accepted: August 27, 2016; Published: October 12, 2016 Copyright: © 2016 Ford et al. Data Availability: The data that underlies the findings of this study is National Notifiable Disease Surveillance System data. Funding: This work was funded by the Australian Research Council (ARC Linkage Grant LP110200431). Competing interests: The authors have declared that no competing interests exist. Introduction
FRONTIERS IN MICROBIOLOGY 15/12/15 Occurrence and Antibiotic Resistance of Vibrio parahaemolyticus from Shellfish in Selangor, Malaysia 1Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia2Biomedical Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Malaysia High consumer demand for shellfish has led to the need for large-scale, reliable shellfish supply through aquaculture or shellfish farming. However, bacterial infections which can spread rapidly among shellfish poses a major threat to this industry. Shellfish farmers therefore often resort to extensive use of antibiotics, both prophylactically and therapeutically, in order to protect their stocks. Keywords: Vibrio parahaemolyticus, shellfish, MAR index, antibiotic resistance, plasmid curing, plasmid profile Citation: Letchumanan V, Pusparajah P, Tan LT-H, Yin W-F, Lee L-H and Chan K-G (2015) Occurrence and Antibiotic Resistance of Vibrio parahaemolyticus from Shellfish in Selangor, Malaysia. Edited by: