Food Protection Trends

Abstracts - October 2005

Assessing On-farm Food Handling Practices of Iowa-grown Produce and Eggs in Regard to Food Safety

Comparison of the Statutory Environmental Health Inspection Rating and the Microbiological Quality of Ready-to-Eat Food Sampled from Premises in the United Kingdom

Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk

Assessing On-farm Food Handling Practices of Iowa-grown Produce and Eggs in Regard to Food Safety

Jason D. Ellis, 1* Catherine H. Strohbehn-2, and Daniel H. Henroid, Jr.-3

1-7W MacKay Hall, Iowa State University, Ames, IA 50011-1120, USA;
2-231 MacKay Hall, Iowa State University, Ames, IA 50011-1120, USA
3-39E MacKay Hall, Iowa State University, Ames, IA 50011-1120, USA

SUMMARY
Concerns about food safety and recent headlines about foodborne illnesses from fresh produce items are justifiable reasons for producers to increase attention to on-farm practices. A qualitative study examining food safety practices used by Iowa produce growers and shell egg producers was conducted. Observational and in-depth interview techniques were used to assess current food safety practices at each operation, followed by a summary report with recommendations for improvement. Producers were conscious of product safety, but levels of awareness about risk varied. Areas for additional consideration by producers include improved handwashing facilities and practices; provision of employee training; and the development of cleaning and sanitizing protocols for both products and food contact surfaces. Outcomes included a participant workshop reviewing results and current research and three extension publications for Good Agricultural Practices (GAPs) implementation, on-farm product handling, and cleaning and sanitizing. This study provides a basis from which additional studies of on-farm handling practices can be developed. .

Comparison of the Statutory Environmental Health Inspection Rating and the Microbiological Quality of Ready-to-Eat Food Sampled from Premises in the United Kingdom

R. J. Meldrum-1*, R. M. M. Smith,-2, D. Charles-1, C. Edwards-3, and J. Garside-4

1-Public Health Laboratory, NPHS for Wales, Llandough Hospital, Penlan Road, Penarth, CF64 2XX, United Kingdom
2-CDSC Wales, Abton House, Wedal Road, Cardiff, CF14 3QX, United Kingdom
3-Caerphilly County Borough Council, Council Offices, Pontllanfraidd, Blackwood, MP12 2YW, United Kingdom
4-Blaenau Gwent County Borough Council, Civic Centre, Ebbw Vale, NP23 6XB, United Kingdom

SUMMARY
The inspection rating of food premises is part of the United Kingdom food safety legislation and allows local authority environmental health departments to determine premises inspection frequency in a systematic, standardized and quantitative manner by using a predetermined, defined scoring system. The assessments for these measure-ments, which are carried out by environmental health and food safety officers, are usually based upon observation, interviews and examination of existing documentation rather than upon sampling or consideration of microbiological data. The objective of this study was to ascertain whether there was a statistically significant relationship between microbiological results from sampling ready-to-eat foods and inspection frequency rating. The microbiological results from 5,477 ready-to-eat foods were analyzed to ascertain if there was a significant difference between the rates of unsatisfactory microbiological results found with different inspection ratings. Parameters considered were aerobic colony count, indicator counts and pathogens, and these were compared against the food quality guidelines used by UK local authorities throughout the corresponding period of time. No significant differences were found between inspection ratings in terms of rates of unsatisfactory microbiological quality for any of the parameters considered.

Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk

Kathryn J. Boor
Department of Food Science, 413 Stocking Hall, Cornell University, Ithaca, NY 14853, USA

SUMMARY
The 60-day minimum holding period requirement for cheeses manufactured from sub- or unpasteurized milk in the United States is intended to reduce the likelihood of consumer exposure to pathogenic microbes that may be present in the cheese milk. The efficacy of the 60-day holding period for pathogen reduction has come under scrutiny for multiple reasons, including, foodborne illness outbreaks associated with cheese consumption, scientific research suggesting that some pathogenic bacteria survive for longer than 60 days in cheeses, and a recognized need for science-based decision making for establishment of food safety regulations. The origin of the 60-day holding rule for unpasteurized cheeses is presented, within the context of current food safety concerns regarding the safety of raw milk cheeses.