FOOD SAFETY MAGAZINE OCT/NOV 2013 - What Defines a Laboratory Quality System? LAB MANAGEMENT | October/November 2013 By Susie Y. Dai, Ph.D. Quality is hard to define in a way that is appropriate for all situations. Historically, as production methods transitioned from individual producers to factories, mass production of goods incorporated automation and process control. Management, Assurance and Control Quality management works on the organizational level to implement an overall quality policy. Besides QA, the laboratory quality management system also includes management of equipment, supplies and inventories, management of capital, finances and budgeting, and providing training and continuous support of staff and customer service. Essential Tools for QA To ensure that the final laboratory results are correct, the QA program incorporates those planned and systematic laboratory activities that guarantee the accuracy and defensibility of testing results. Audits are conducted to verify conformance to the requirements of the quality system. Susie Y.
UNIVERSITE DE LAVAL (Québec) - 2013 - Mémoire en ligne : Croissance de Listeria monocytogenes et Staphylococcus aureus dans un f Croissance de « Listeria monocytogenes » et « Staphylococcus aureus » dans un fromage modèle Camembert réduit en NaCl ou partiellement substitué en KCl Lien permanent: Résumé: Réduire le sodium dans les aliments transformés est une recommandation de Santé Canada. Or, le NaCl a un effet barrière reconnu sur la croissance des microorganismes. Des souches de L. monocytogenes et S. aureus ont été génotypées et étudiées selon leur tolérance au NaCl. Langue: Mots clés: Numéro unique:
Cancer Causes Control. 2013 May;24(5):1005-14. Epub 2013 Feb 19. Dietary intake of vegetables, folate, and antioxidants and the TRENDS IN FOOD SCIENCE & TECHNOLOGY - 2011 - Functional foods development: Trends and technologies Bulgarian Journal of Veterinary Medicine, 2014, 17, No 4, 241266 BOTULISM IN MAN AND ANIMALS FOOD SAFETY MAGAZINE - OCT/NOV 2013 - Simplifying the Use of Microbiological CRMs in Food Safety Microbiology Laboratories Food Safety Insider | October/November 2013 By NSI ISO 17025, Section 5.9.1 states that laboratories shall have quality control procedures for monitoring the validity of all tests and calibrations undertaken. Microbiological CRM validation protocols used by most manufacturers are non-selective. Many quality assurance (QA) systems in 17025-accredited microbiology laboratories require use of positive controls on a daily basis when tests are performed. Rather than stop with the initial non-selective enumeration of its CRMs, NSI enhances its procedure by adding common food testing methods, third-party collaborative laboratory testing and multiple matrix types to its certification process. Recognizing that many laboratories are performing numerous types of tests daily and are accredited for multiple methods, compatible organisms were combined to expand the use of a single CRM product to multiple tests. www.nsi-es.com/foodmicro Categories: Testing and Analysis: Methods, Microbiological
FRONTIERS IN MICROBIOLOGY 29/02/16 Staphylococcus aureus isolates from goat and sheep milk seem to be closely related and differ from isolates detected among bovine milk 1Institute for Food Safety, Vetsuisse Faculty, University of Zurich, Switzerland Dairy goat and sheep farms suffer severe economic losses due to intramammary infections, with S. aureus representing the main cause of clinical mastitis in small ruminants. In addition, S. aureus contamination of goat and sheep milk may cause staphylococcal food poisoning, as many traditional caprine and ovine milk products are not subjected to pasteurization. Data on virulence and antimicrobial resistance genes, as well as on the clonality of S. aureus detected in goat and sheep milk is scarce. Keywords: Enterotoxin genes, Staphylococcus aureus, Mastitis, Sheep, Goat, clonality, virulence genes Citation: Merz A, Stephan R and Johler S 2016 Staphylococcus aureus isolates from goat and sheep milk seem to be closely related and differ from isolates detected among bovine milk Front. Received: 04 Jan 2016; Accepted: 29 Feb 2016. Copyright: © 2016 Merz, Stephan and Johler. * Correspondence: Dr.
UNIVERSITY OF EAST ANGLIA 24/07/12 High dietary antioxidants might cut the risk of pancreatic cancer One in 12 instances of pancreatic cancer might be prevented, say researchers from the University of East Anglia. An increased dietary intake of all of vitamins C, E and selenium could help cut the risk of developing pancreatic cancer by up to two thirds in those eating low amounts in their diet, suggests research published online in the journal Gut. These nutrients are known as antioxidants and are present in several food types, including cereals, nuts, fruits and vegetables. If the association turns out to be causal, one in 12 of these cancers might be prevented, suggest the researchers at the University of East Anglia’s Norwich Medical School, who are leading the Norfolk arm of the European Prospective Investigation of Cancer (EPIC) study. Cancer of the pancreas kills more than a quarter of a million people every year around the world, and 7,500 people are diagnosed with the disease every year in the UK, where it is the six commonest cause of cancer death.