Definition
Electrophoresis is a technique used to separate different elements (fractions) of a blood sample into individual components. Serum protein electrophoresis (SPEP) is a screening test that measures the major blood proteins by separating them into five distinct fractions: albumin, alpha1, alpha2, beta, and gamma proteins.
Purpose
Protein electrophoresis is used to evaluate, diagnose, and monitor a variety of diseases and conditions. It can be used for these purposes because the levels of different blood proteins rise or fall in response to such disorders as cancer, intestinal or kidney protein-wasting syndromes, disorders of the immune system, liver dysfunction, impaired nutrition, and chronic fluid-retaining conditions.
Description
Proteins are major components of muscle, enzymes, hormones, hemoglobin, and other body tissues. Proteins are composed of elements that can be separated from one another by several different techniques: chemical methods, ultracentrifuge, or electrophoresis. There are two major types of electrophoresis: protein electrophoresis and immunoelectrophoresis. Immunoelectrophoresis is used to assess the blood levels of specific types of proteins called immunoglobulins. An immunoelectrophoresis test is usually ordered if a SPEP test has a "spike," or rise, at the immunoglobulin level. Protein electrophoresis is used to determine the total amount of protein in the blood, and to establish the levels of other types of proteins called albumin, alpha1 globulin, alpha2 globulin, and beta-globulin.
Electrophoretic measurement of proteins
All proteins have an electrical charge. The SPEP test is designed to make use of this characteristic. There is some difference in method, but basically the sample is placed in or on a special medium (e.g., a gel), and an electric current is applied to the gel. The protein particles move through the gel according to the strength of their electrical charges, forming bands or zones. An instrument called a densitometer measures these bands, which can be identified and associated with specific diseases
Friday, July 27, 2007
Thursday, July 26, 2007
enzyme immunoassay
The Enzyme-Linked ImmunoSorbent Assay, or ELISA, is a biochemical technique used mainly in immunology to detect the presence of an antibody or an antigen in a sample. The ELISA has been used as a diagnostic tool in medicine and plant pathology, as well as a quality control check in various industries. Performing an ELISA involves at least one antibody with specificity for a particular antigen. The sample with an unknown amount of antigen is immobilized on a solid support (usually a polystyrene microtiter plate) either non-specifically (via adsorption to the surface) or specifically (via capture by another antibody specific to the same antigen, in a "sandwich" ELISA). After the antigen is immobilized the detection antibody is added, forming a complex with the antigen. The detection antibody can be covalently linked to an enzyme, or can itself be detected by a secondary antibody which is linked to an enzyme through bioconjugation. Between each step the plate is typically washed with a mild detergent solution to remove any proteins or antibodies that are not specifically bound. After the final wash step the plate is developed by adding an enzymatic substrate to produce a visible signal, which indicates the quantity of antigen in the sample. Older ELISAs utilize chromogenic substrates, though newer assays employ fluorogenic substrates with much higher sensitivity. In simple terms, an unknown amount of antigen in a sample is immobilized on a surface. One then washes a particular antibody over the surface. This antibody is linked to an enzyme that visibly reacts when activated, say by light hitting it in the case of a fluorescent enzyme; the brightness of the fluorescence would then tell you how much antigen is in your sample.
Because the ELISA can be performed to evaluate either the presence of antigen or the presence of antibody in a sample, it is a useful tool both for determining serum antibody concentrations (such as with the HIV test[1] or West Nile Virus) and also for detecting the presence of antigen. It has also found applications in the food industry in detecting potential food allergens such as milk, peanuts, walnuts, almonds, and eggs.
Because the ELISA can be performed to evaluate either the presence of antigen or the presence of antibody in a sample, it is a useful tool both for determining serum antibody concentrations (such as with the HIV test[1] or West Nile Virus) and also for detecting the presence of antigen. It has also found applications in the food industry in detecting potential food allergens such as milk, peanuts, walnuts, almonds, and eggs.
Wednesday, July 25, 2007
Atomic absorption spectroscopy
This method commonly uses a pre-burner nebulizer (or nebulizing chamber) to create a sample mist and a slot-shaped burner which gives a longer pathlength flame. The temperature of the flame is low enough that the flame itself does not excite sample atoms from their ground state. The nebulizer and flame are used to desolvate and atomize the sample, but the excitation of the analyte atoms is done by the use of lamps shining through the flame at various wavelengths for each type of analyte. In AA, the amount of light absorbed after going through the flame determines the amount of analyte in the sample. A graphite furnace for heating the sample to desolvate and atomize is commonly used for greater sensitivity. The graphite furnace method can also analyze some solid or slurry samples. Because of its good sensitivity and selectivity, it is still a commonly used method of analysis for certain trace elements in aqueous (and other liquid) samples.
Monday, July 23, 2007
Chromatography
Chromatography is method of separating mixtures and identifying their components i.e. it's a separation method that exploits the differences in partitioning behavior of analytes between a mobile phase and a stationary phase to separate components in a mixture. Components of a mixture may be interacting with the stationary phase based on charge (ion-ion-interactions, ion-dipole-interactions), van der Waals' forces, relative solubility or adsorption (hydrophobic interactions, specific affinity). There are two theories of chromatography, the plate and rate theories
Gas chromatography
Gas chromatography (GC), also sometimes known as Gas-Liquid chromatography, (GLC), is a separation technique in which the mobile phase is a gas. Gas chromatography is always carried out in a column, which is typically "packed" or "capillary" (see below) .
Gas chromatography (GC) is based on a partition equilibrium of analyte between a solid stationary phase (often a liquid silcone-based material) and a mobile gas (most often Helium). The stationary phase is adhered to the inside of a small-diameter glass tube (a capillary column) or a solid matrix inside a larger metal tube (a packed column). It is widely used in analytical chemistry; though the high temperatures used in GC make it unsuitable for high molecular weight biopolymers or proteins (heat will denature them), frequently encountered in biochemistry, it is well suited for use in the petrochemical, environmental monitoring, and industrial chemical fields. It is also used extensively in chemistry research.
Liquid chromatography
Liquid chromatography (LC) is a separation technique in which the mobile phase is a liquid. Liquid chromatography can be carried out either in a column or a plane. Present day liquid chromatography that generally utilizes very small packing particles and a relatively high pressure is referred to as high performance liquid chromatography (HPLC).
In the HPLC technique, the sample is forced through a column that is packed with irregularly or spherically shaped particles or a porous monolithic layer (stationary phase) by a liquid (mobile phase) at high pressure. HPLC is historically divided into two different sub-classes based on the polarity of the mobile and stationary phases. Technique in which the stationary phase is more polar than the mobile phase (e.g. toluene as the mobile phase, silica as the stationary phase) is called normal phase liquid chromatography (NPLC) and the opposite (e.g. water-methanol mixture as the mobile phase and C18 = octadecylsilyl as the stationary phase) is called reversed phase liquid chromatography (RPLC). Ironically the "normal phase" has fewer applications and RPLC is therefore used considerably more.
Specific techniques which come under this broad heading are listed below. It should also be noted that the following techniques can also be considered fast protein liquid chromatography if no pressure is used to drive the mobile phase through the stationary phase. See also Aqueous Normal Phase Chromatography.
Gas chromatography
Gas chromatography (GC), also sometimes known as Gas-Liquid chromatography, (GLC), is a separation technique in which the mobile phase is a gas. Gas chromatography is always carried out in a column, which is typically "packed" or "capillary" (see below) .
Gas chromatography (GC) is based on a partition equilibrium of analyte between a solid stationary phase (often a liquid silcone-based material) and a mobile gas (most often Helium). The stationary phase is adhered to the inside of a small-diameter glass tube (a capillary column) or a solid matrix inside a larger metal tube (a packed column). It is widely used in analytical chemistry; though the high temperatures used in GC make it unsuitable for high molecular weight biopolymers or proteins (heat will denature them), frequently encountered in biochemistry, it is well suited for use in the petrochemical, environmental monitoring, and industrial chemical fields. It is also used extensively in chemistry research.
Liquid chromatography
Liquid chromatography (LC) is a separation technique in which the mobile phase is a liquid. Liquid chromatography can be carried out either in a column or a plane. Present day liquid chromatography that generally utilizes very small packing particles and a relatively high pressure is referred to as high performance liquid chromatography (HPLC).
In the HPLC technique, the sample is forced through a column that is packed with irregularly or spherically shaped particles or a porous monolithic layer (stationary phase) by a liquid (mobile phase) at high pressure. HPLC is historically divided into two different sub-classes based on the polarity of the mobile and stationary phases. Technique in which the stationary phase is more polar than the mobile phase (e.g. toluene as the mobile phase, silica as the stationary phase) is called normal phase liquid chromatography (NPLC) and the opposite (e.g. water-methanol mixture as the mobile phase and C18 = octadecylsilyl as the stationary phase) is called reversed phase liquid chromatography (RPLC). Ironically the "normal phase" has fewer applications and RPLC is therefore used considerably more.
Specific techniques which come under this broad heading are listed below. It should also be noted that the following techniques can also be considered fast protein liquid chromatography if no pressure is used to drive the mobile phase through the stationary phase. See also Aqueous Normal Phase Chromatography.
Sunday, July 22, 2007
Polymerase chain reaction
PCR's power lies in its ability to easily isolate particular regions of DNA sequence from whole genomic material. Many techniques need a pool of DNA molecules isolated from a particular DNA fragment, and the use of PCR has enabled these techniques more widespread in usage. Because PCR also amplifies the isolated region, the techniques are more powerful, applicable to samples otherwise too small for analysis.
PCR is used to amplify specific regions of a DNA strand. This can be a single gene, just a part of a gene, or a non-coding sequence. Most PCR methods typically amplify DNA fragments of up to 10 kilo base pairs (kb), although some techniques allow for amplification of fragments up to 40 kb in size.[2]
PCR, as currently practiced, requires several basic components [3]. These components are:
DNA template that contains the region of the DNA fragment to be amplified
One or more primers, which are complementary to the DNA regions at the 5' and 3' ends of the DNA region that is to be amplified.
a DNA polymerase (e.g. Taq polymerase or another DNA polymerase with a temperature optimum at around 70°C), used to synthesize a DNA copy of the region to be amplified
Deoxynucleotide triphosphates, (dNTPs) from which the DNA polymerase builds the new DNA
Buffer solution, which provides a suitable chemical environment for optimum activity and stability of the DNA polymerase
Divalent cations, magnesium or manganese ions; generally Mg2+ is used, but Mn2+ can be utilized for PCR-mediated DNA mutagenesis, as higher Mn2+ concentration increases the error rate during DNA synthesis [4]
Monovalent cation potassium ions
The PCR is carried out in small reaction tubes (0.2-0.5 ml volumes), containing a reaction volume typically of 15-100 μl, that are inserted into a thermal cycler. This is a machine that heats and cools the reaction tubes within it to the precise temperature required for each step of the reaction. Most thermal cyclers have heated lids to prevent condensation on the inside of the reaction tube caps. Alternatively, a layer of oil may be placed on the reaction mixture to prevent evaporation.
PCR is used to amplify specific regions of a DNA strand. This can be a single gene, just a part of a gene, or a non-coding sequence. Most PCR methods typically amplify DNA fragments of up to 10 kilo base pairs (kb), although some techniques allow for amplification of fragments up to 40 kb in size.[2]
PCR, as currently practiced, requires several basic components [3]. These components are:
DNA template that contains the region of the DNA fragment to be amplified
One or more primers, which are complementary to the DNA regions at the 5' and 3' ends of the DNA region that is to be amplified.
a DNA polymerase (e.g. Taq polymerase or another DNA polymerase with a temperature optimum at around 70°C), used to synthesize a DNA copy of the region to be amplified
Deoxynucleotide triphosphates, (dNTPs) from which the DNA polymerase builds the new DNA
Buffer solution, which provides a suitable chemical environment for optimum activity and stability of the DNA polymerase
Divalent cations, magnesium or manganese ions; generally Mg2+ is used, but Mn2+ can be utilized for PCR-mediated DNA mutagenesis, as higher Mn2+ concentration increases the error rate during DNA synthesis [4]
Monovalent cation potassium ions
The PCR is carried out in small reaction tubes (0.2-0.5 ml volumes), containing a reaction volume typically of 15-100 μl, that are inserted into a thermal cycler. This is a machine that heats and cools the reaction tubes within it to the precise temperature required for each step of the reaction. Most thermal cyclers have heated lids to prevent condensation on the inside of the reaction tube caps. Alternatively, a layer of oil may be placed on the reaction mixture to prevent evaporation.
Saturday, July 21, 2007
mycotoxins in GM foods
Genetic modification (GM) has been promoted as a means of preventing mycotoxin contamination. Insect-resistant crops are genetically modified with genetic material from a naturally occurring soil-borne bacterium, Bacillus thuringiensis that produces a protein that is toxic to certain insect pests. BT crops have been shown to be non toxin to humans and safe for consumption, it is both beneficial for the environment and for farmers.
The fumonisins, a family of food-borne carcinogenic mycotoxins, are isolated from cultures of F. verticillioides. The fungus Fusarium verticillioides is one of the most prevalent seed-borne fungi associated with maize intended for human and animal consumption throughout the world. They cause liver disease and cancer in rodents and are considered possible risk factors for cancer in man. The recommended daily intake of fumonisins is 0.5μg per person a day
The mycotoxin aflatoxin B1 (AFB1), which is produced by the fungus Aspergillus flavus that grows on peanuts before or after harvesting and under poor storage conditions. AFB1 is classified as a carcinogen - a substance that can cause cancer in humans. The mycotoxin aflatoxin B1 (AFB1), which is produced by the fungus Aspergillus flavus that grows on peanuts before or after harvesting and under poor storage conditions. AFB1 is classified as a carcinogen - a substance that can cause cancer in humans. The FDA recommended intake of aflatoxin is 20 ppb for humans, immature animals (including poultry) and all dairy animals, 100 ppb for breeding beef cattle, swine and mature poultry, 200 ppb for finishing swine (100 pounds and up) and 300 ppb for feeder cattle
Another mycotoxin is patulin - this is a toxic secondary metabolite that is produced by a number of fungi, most important of which is Penicillium expansum. This fungus is a well-known post-harvest pathogen that causes ‘blue mould rot’ or ‘soft’ rots' in apples. Patulin has been shown to possess mutagenic properties (can cause damage to the genetic material of cells), and to cause immunotoxic, neurotoxic and gastro-intestinal effects in rodents. Recommended specifications are that patulin levels should not exceed 50 parts per billion (μg/L) in products intended for human consumption.
The fumonisins, a family of food-borne carcinogenic mycotoxins, are isolated from cultures of F. verticillioides. The fungus Fusarium verticillioides is one of the most prevalent seed-borne fungi associated with maize intended for human and animal consumption throughout the world. They cause liver disease and cancer in rodents and are considered possible risk factors for cancer in man. The recommended daily intake of fumonisins is 0.5μg per person a day
The mycotoxin aflatoxin B1 (AFB1), which is produced by the fungus Aspergillus flavus that grows on peanuts before or after harvesting and under poor storage conditions. AFB1 is classified as a carcinogen - a substance that can cause cancer in humans. The mycotoxin aflatoxin B1 (AFB1), which is produced by the fungus Aspergillus flavus that grows on peanuts before or after harvesting and under poor storage conditions. AFB1 is classified as a carcinogen - a substance that can cause cancer in humans. The FDA recommended intake of aflatoxin is 20 ppb for humans, immature animals (including poultry) and all dairy animals, 100 ppb for breeding beef cattle, swine and mature poultry, 200 ppb for finishing swine (100 pounds and up) and 300 ppb for feeder cattle
Another mycotoxin is patulin - this is a toxic secondary metabolite that is produced by a number of fungi, most important of which is Penicillium expansum. This fungus is a well-known post-harvest pathogen that causes ‘blue mould rot’ or ‘soft’ rots' in apples. Patulin has been shown to possess mutagenic properties (can cause damage to the genetic material of cells), and to cause immunotoxic, neurotoxic and gastro-intestinal effects in rodents. Recommended specifications are that patulin levels should not exceed 50 parts per billion (μg/L) in products intended for human consumption.
Friday, July 20, 2007
Immunoassays, PCR```
Methods for the identification of GM organism in food can be divided into 3 categories. In the first category are nucleotide-based amplification methods including polymerase chain reaction (PCR), ligase chain reaction (LCR), nucleic acid sequence-based amplification (NASBA), fingerprinting techniques (such as RFLP, AFLP, and RAPD), probe hybridization, “self-sustained sequence replication” (3SR), and “Q replicase amplification”. The second category involves protein-based methods including one dimensional SDS gel electrophoresis, two-dimensional SDS gel electrophoresis, Western-blot analysis and ELISA(enzyme-linked immunoabsorbant assay). The third category is based on the detection of enzymatic activities.
Every detection method has its own specificity and limitations. The detection using an enzymatic activity method is not recommended for processed foods, where proteins may be denaturized.
PCR:
The methods based on PCR are not suitable for detection of highly processed foods because DNA fragments in foods could be broken into pieces. Among the 3 categories, PCR is the most popular method used worldwide. The key elements in the PCR process are as follows:
“primers”—small DNA molecules whose sequences correspond to the target sequence.
A heat stable DNA polymerase—typically Taq polymerase, which synthesizes new copies of the target sequence in a manner that is dependent upon the interaction of primers with these target sequences.
A thermocycler—an apparatus that can be programmed to carry the contents of the PCR reaction vessels through multiple, precisely controlled temperature cycles.
Immunoassays:
Immunoassays are ideal techniques for quantitative and qualitative detection of a variety of proteins in complex material when the target analyte is known. An innovative immunoassay, called enzyme-linked immunoabsorbant assay (ELISA) Reverse, based on a new conformation of the solid phase, was developed. The solid support was expressly designed to be immersed directly in liquid samples to detect the presence of protein targets Immunoassays utilizing high affinity polyclonal antibodies resulted in high throughput, sensitive and specific in vitro analytical procedures.
(An innovative covalent microsphere immunoassay, based on the usage of fluorescent beads coupled to a specific antibody, was developed for the quantification of the endotoxin Cry1Ab present in MON810 and Bt11 genetically modified (GM) maize lines. In particular, a specific protocol was developed to assess the presence of Cry1Ab in a very broad range of GM maize concentrations, from 0.1 to 100% [weight of genetically modified organism (GMO)/weight]
Near infrared spectroscopy:
NIR spectroscopy relies on the relationship between a sample’s absorbance of incident NIR radiation, and the concentration of absorbing species within the sample. When NIR radiation impinges on a sample, certain molecules with the sample will vibrate depending on their mass, chemical bonding structure, and the wavelength of the incident radiation. This relationship makes vibrational spectra useful for gaining insight into the molecular structure of a compound.
Hybridization
It comprises amplifying transgenes of GMO by biotin-labeled primer sets, hybridizing the amplified products with colored bead-labeled probes, and detecting the hybrids.
Every detection method has its own specificity and limitations. The detection using an enzymatic activity method is not recommended for processed foods, where proteins may be denaturized.
PCR:
The methods based on PCR are not suitable for detection of highly processed foods because DNA fragments in foods could be broken into pieces. Among the 3 categories, PCR is the most popular method used worldwide. The key elements in the PCR process are as follows:
“primers”—small DNA molecules whose sequences correspond to the target sequence.
A heat stable DNA polymerase—typically Taq polymerase, which synthesizes new copies of the target sequence in a manner that is dependent upon the interaction of primers with these target sequences.
A thermocycler—an apparatus that can be programmed to carry the contents of the PCR reaction vessels through multiple, precisely controlled temperature cycles.
Immunoassays:
Immunoassays are ideal techniques for quantitative and qualitative detection of a variety of proteins in complex material when the target analyte is known. An innovative immunoassay, called enzyme-linked immunoabsorbant assay (ELISA) Reverse, based on a new conformation of the solid phase, was developed. The solid support was expressly designed to be immersed directly in liquid samples to detect the presence of protein targets Immunoassays utilizing high affinity polyclonal antibodies resulted in high throughput, sensitive and specific in vitro analytical procedures.
(An innovative covalent microsphere immunoassay, based on the usage of fluorescent beads coupled to a specific antibody, was developed for the quantification of the endotoxin Cry1Ab present in MON810 and Bt11 genetically modified (GM) maize lines. In particular, a specific protocol was developed to assess the presence of Cry1Ab in a very broad range of GM maize concentrations, from 0.1 to 100% [weight of genetically modified organism (GMO)/weight]
Near infrared spectroscopy:
NIR spectroscopy relies on the relationship between a sample’s absorbance of incident NIR radiation, and the concentration of absorbing species within the sample. When NIR radiation impinges on a sample, certain molecules with the sample will vibrate depending on their mass, chemical bonding structure, and the wavelength of the incident radiation. This relationship makes vibrational spectra useful for gaining insight into the molecular structure of a compound.
Hybridization
It comprises amplifying transgenes of GMO by biotin-labeled primer sets, hybridizing the amplified products with colored bead-labeled probes, and detecting the hybrids.
Wednesday, July 18, 2007
Methods of identification of pathogens
Methods of identification of foodborne pathogens:
Optical Scattering Technology: The process works by shining a laser though a petri dish containing bacterial colonies. A computer program determines the type of bacteria by analyzing how light is refracted—different type of m/o has a unique scatter pattern
Capillary gas chromatography (GC) with flame ionization detection was used to determine the cellular fatty acid profiles of various food-borne microbial pathogens. The extracted fatty acid methyl esters (FAMEs) and spores can provide a sensitive procedure for the identification of food-borne pathogens.
Universally Primed PCR (UP-PCR) is a PCR fingerprinting method that has demonstrated its applicability in different aspects of mycology. These applications constitute analysis of genome structures, identification of species, analysis of population and species diversity, revealing of genetic relatedness at infra-and inter-species level, and identification of UP-PCR markers at different taxonomic levels (strain, group and/or species). UP-PCR has been used as an aid in taxonomy and species delineation, and to monitor biocontrol strains following their release into the environment by fingerprint characterisation of pure cultures and through direct detection in soil by amplification of UP-PCR-derived SCAR markers. The technique has been applied to Trichoderma strains in particularly with the aims of strain recognition and classification.
Optical Scattering Technology: The process works by shining a laser though a petri dish containing bacterial colonies. A computer program determines the type of bacteria by analyzing how light is refracted—different type of m/o has a unique scatter pattern
Capillary gas chromatography (GC) with flame ionization detection was used to determine the cellular fatty acid profiles of various food-borne microbial pathogens. The extracted fatty acid methyl esters (FAMEs) and spores can provide a sensitive procedure for the identification of food-borne pathogens.
Universally Primed PCR (UP-PCR) is a PCR fingerprinting method that has demonstrated its applicability in different aspects of mycology. These applications constitute analysis of genome structures, identification of species, analysis of population and species diversity, revealing of genetic relatedness at infra-and inter-species level, and identification of UP-PCR markers at different taxonomic levels (strain, group and/or species). UP-PCR has been used as an aid in taxonomy and species delineation, and to monitor biocontrol strains following their release into the environment by fingerprint characterisation of pure cultures and through direct detection in soil by amplification of UP-PCR-derived SCAR markers. The technique has been applied to Trichoderma strains in particularly with the aims of strain recognition and classification.
Thursday, July 12, 2007
sources of GMO
GM food ingredients from various sources:
For herbicide tolerant crops: Glyphosate, commonly known as Roundup, is a broad-spectrum herbicide that controls weeds by inhibiting the enzyme 5-enolpy-ruvylshikimate-3-phosphate synthetase (EPSPS) that catalyzes the synthesis of amino acids essential for the survival of plants. EPSPS is found in all plants, fungi, and bacteria but is absent in animals. Glyphosphate binds with EPSPS and inhibits its activity to produce aromatic amino acids, which leads to cell death. All currently commercialized glyphosate crops including corn, cotton, canola, and soybean, contain a tolerant EPSPS gene obtain from one or two sources.
For insect-resistant crops: The common soil bacterium Bacillus thuringiensis (BT) has been commercially used for more than 50 years as am insecticide spray. The insecticidal activity of commercially used BT comes from endotoxin included in crystals formed during sporulation. BT toxins were engineered into major crops. Tobacco, tomato, corn, potato, and cotton had been transformed to express BT toxins. None of the presently registered BT proteins have been demonstrated to be toxic to humans, nor have they been implicated to be allergens. Furthermore, they do not contain sequences resembling relevant allergen epitopes.
For virus-resistant crops: A plant with a coat protein (CP) gene from a virus could confer resistance to that virus when it attempted to infect the plant. A large number of virus-resistant transgenic plants have been developed using “pathogen-derived resistance” techniques. Squash and papaya have been engineered to resist infection by some common viruses, and are approved for sale in the US.
For herbicide tolerant crops: Glyphosate, commonly known as Roundup, is a broad-spectrum herbicide that controls weeds by inhibiting the enzyme 5-enolpy-ruvylshikimate-3-phosphate synthetase (EPSPS) that catalyzes the synthesis of amino acids essential for the survival of plants. EPSPS is found in all plants, fungi, and bacteria but is absent in animals. Glyphosphate binds with EPSPS and inhibits its activity to produce aromatic amino acids, which leads to cell death. All currently commercialized glyphosate crops including corn, cotton, canola, and soybean, contain a tolerant EPSPS gene obtain from one or two sources.
For insect-resistant crops: The common soil bacterium Bacillus thuringiensis (BT) has been commercially used for more than 50 years as am insecticide spray. The insecticidal activity of commercially used BT comes from endotoxin included in crystals formed during sporulation. BT toxins were engineered into major crops. Tobacco, tomato, corn, potato, and cotton had been transformed to express BT toxins. None of the presently registered BT proteins have been demonstrated to be toxic to humans, nor have they been implicated to be allergens. Furthermore, they do not contain sequences resembling relevant allergen epitopes.
For virus-resistant crops: A plant with a coat protein (CP) gene from a virus could confer resistance to that virus when it attempted to infect the plant. A large number of virus-resistant transgenic plants have been developed using “pathogen-derived resistance” techniques. Squash and papaya have been engineered to resist infection by some common viruses, and are approved for sale in the US.
Saturday, July 7, 2007
Differences between traditional breeding and genetic engineering:
The first is the amount of genetic material involved. When two parental plant lines are crossed using traditional breeding methods, the new plant obtains half the genetic makeup of each parent, and the desirable gene may be accompanied by many undesirable genes from that same parent. To remove the undesirable genes, continued breeding is required. In the case of genetic engineering, only the few genes that are specifically desired are moved into the new plant, and it is not necessary to remove all of the undesirable genes. However, as in traditional plant breeding, it is important to assess how that desired gene is express.
A second difference between traditional breeding and genetic engineering is the source of genetic material used. Traditional breeding relies on closely related plant species. In genetic engineering, at least theoretically, a gene from any living organism may be moved into another living organism.
A second difference between traditional breeding and genetic engineering is the source of genetic material used. Traditional breeding relies on closely related plant species. In genetic engineering, at least theoretically, a gene from any living organism may be moved into another living organism.
Saturday, June 16, 2007
genetically modified food
Genetically Modified (GM) foods are produced from genetically modified organisms (GMO) which have had their genome altered through genetic engineering techniques. The general principle of producing a GMO is to insert DNA that has been taken from another organism and modified in the laboratory into an organism's genome to produce both new and useful traits or phenotypes. Typically this is done using DNA from certain types of bacteria. GM Foods have been available since the 1990s, with the principal ones being derived from plants; soybean, corn, canola and cotton seed oil
GM Products: Benefits and Controversies
Benefits
Crops
Enhanced taste and quality
Reduced maturation time
Increased nutrients, yields, and stress tolerance
Improved resistance to disease, pests, and herbicides
New products and growing techniques
Animals
Increased resistance, productivity, hardiness, and feed efficiency
Better yields of meat, eggs, and milk
Improved animal health and diagnostic methods
Environment
"Friendly" bioherbicides and bioinsecticides
Conservation of soil, water, and energy
Bioprocessing for forestry products
Better natural waste management
More efficient processing
Society
Increased food security for growing populations
Controversies
Safety
Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects Potential environmental impact: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity
Access and Intellectual Property
Domination of world food production by a few companies
Increasing dependence on Industralized nations by developing countries
Biopiracy—foreign exploitation of natural resources
Ethics
Violation of natural organisms' intrinsic values
Tampering with nature by mixing genes among species
Objections to consuming animal genes in plants and vice versa
Stress for animal
Labeling
Not mandatory in some countries (e.g., United States)
Mixing GM crops with non-GM confounds labeling attempts
Society
New advances may be skewed to interests of rich countries
GM Products: Benefits and Controversies
Benefits
Crops
Enhanced taste and quality
Reduced maturation time
Increased nutrients, yields, and stress tolerance
Improved resistance to disease, pests, and herbicides
New products and growing techniques
Animals
Increased resistance, productivity, hardiness, and feed efficiency
Better yields of meat, eggs, and milk
Improved animal health and diagnostic methods
Environment
"Friendly" bioherbicides and bioinsecticides
Conservation of soil, water, and energy
Bioprocessing for forestry products
Better natural waste management
More efficient processing
Society
Increased food security for growing populations
Controversies
Safety
Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects Potential environmental impact: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity
Access and Intellectual Property
Domination of world food production by a few companies
Increasing dependence on Industralized nations by developing countries
Biopiracy—foreign exploitation of natural resources
Ethics
Violation of natural organisms' intrinsic values
Tampering with nature by mixing genes among species
Objections to consuming animal genes in plants and vice versa
Stress for animal
Labeling
Not mandatory in some countries (e.g., United States)
Mixing GM crops with non-GM confounds labeling attempts
Society
New advances may be skewed to interests of rich countries
Friday, May 18, 2007
recommendations
CCP1: Metal detection
The equipment should be checked regularly or even every time before starting the production if possible to prevent any loose parts from the machine into the filling cups. Also the personal hygiene should be emphasized because accessories such as ear rings and rings are non-ferrous metal which are highly likely to drop into the filling during processing. All the accessories should not be worn when working. Hairnets and gloves must be worn throughout the whole process of production. When metal objects are detected, the “channeliser” will segregate the affected cup. This will activate the alarm. QC team should conduct an investigation to find out the source of contamination.
CCP2: Double heat sealing
Before the start of process, check the temperature setting is correct and check the digital reading of the thermometer, the appropriate sealing temperature should be at 175-180ºC. No commence of sealing process is allowed when the required temperature is not reached. Every 2hours during production, check for the setting and the digital reading of the thermometer. Samples should be randomly picked up to do the pressure test, to check the sealing is appropriate to withstand the pressure from bursting. If sample fails the pressure test, check the sealing temperature before resuming the production. Also the sealing machines should be regularly cleaned to avoid food residues attaching to them, which will result in the inadequate sealing.
CCp3: high heat sterilization
Before the start of each sterilization cycle, check the correct sterilization parameters; check the settings shown on the control panel screen. The adequate parameters for retorting this pasta meal are 121˚C for 45 minutes at 0.188-0.212mPa. Because this step is critically important for activation of enzymes of microorganisms, especially Clostridium Botulinum, and for the preservation of food, and for the extension of shelf life.
The equipment should be checked regularly or even every time before starting the production if possible to prevent any loose parts from the machine into the filling cups. Also the personal hygiene should be emphasized because accessories such as ear rings and rings are non-ferrous metal which are highly likely to drop into the filling during processing. All the accessories should not be worn when working. Hairnets and gloves must be worn throughout the whole process of production. When metal objects are detected, the “channeliser” will segregate the affected cup. This will activate the alarm. QC team should conduct an investigation to find out the source of contamination.
CCP2: Double heat sealing
Before the start of process, check the temperature setting is correct and check the digital reading of the thermometer, the appropriate sealing temperature should be at 175-180ºC. No commence of sealing process is allowed when the required temperature is not reached. Every 2hours during production, check for the setting and the digital reading of the thermometer. Samples should be randomly picked up to do the pressure test, to check the sealing is appropriate to withstand the pressure from bursting. If sample fails the pressure test, check the sealing temperature before resuming the production. Also the sealing machines should be regularly cleaned to avoid food residues attaching to them, which will result in the inadequate sealing.
CCp3: high heat sterilization
Before the start of each sterilization cycle, check the correct sterilization parameters; check the settings shown on the control panel screen. The adequate parameters for retorting this pasta meal are 121˚C for 45 minutes at 0.188-0.212mPa. Because this step is critically important for activation of enzymes of microorganisms, especially Clostridium Botulinum, and for the preservation of food, and for the extension of shelf life.
Friday, April 20, 2007
benefits of retort pouches
Benefits of retort pouch:
1. A pouch takes less time to reach sterilization temperature than can or jar, which is due to the thinner pouch profile and its larger surface area per unit volume. In addition, because the product near the surface is not overcooked, as it can be with cans and jars, the [product quality is better maintained. The product retains its color, remains firmer in texture and fresher in flavor, and experiences less nutrients loss. The pouch is especially beneficial for such products as delicate sauces, seafood, and entrees, where color and texture are important. Also, products such as vegetables can be packed in retort pouches with less brine (required for improving the heat transfer processes). Thus, there is less shipping weight and less discarding of brine.
2. A pouch product is commercially sterile, does not require refrigeration or freezing, and its shelf-stable at room temperature.
3. Pouched food can be eaten without heating, or it can be heated quickly by placing the pouch in boiling water for a few minutes. Frozen foods, in contrast, require heating for about half an hour. Thus, less energy is required for heating a retort pouch. Pouched food can also be heated in a microwave oven simply by removing it from the pouch before heating.
4. A pouch can be easily and safely opened by tearing it across the top at the notch in the side seal or by cutting it with scissors. There is no need for a can opener and no danger from can lids or broken glass. There is also no problem in handling a pouch immediately after removal from boiling water.
5. There is no need to get pots or pans—or even dished—messy. The food can be eaten directly from a pouch or served on dishes.
6. Pouches weight less than comparable cans and jars, thus reducing distribution costs.
7. Pouches, empty and full, take up less storage space than comparable cans, jars and trays. Empty pouches, for example, occupy up to 85%less storage space and cans.
8. Pouches, including paperboard cartons, will most likely require less energy to manufacture than cans, jars, and trays. In addition, studies indicate that the total energy required from harvesting to consumption is about 60% lower than for canned vegetables.
9. The combination of shelf stability without refrigeration and the light weight of a pouch make retort-pouched product idea for military use as well as for recreational camping.
10. The capability of serving single portion of foods makes the retort pouch desirable for the single market and the hospital-feeding market.
11. The ease of preparation and opening, as well as the elimination of the need for such storage space and refrigeration, makes the retort pouch desirable for use in the feeding of elderly.
12. The ability to package large quantities of foods in less bring makes the retort pouch desirable for use in institutional feeding.
1. A pouch takes less time to reach sterilization temperature than can or jar, which is due to the thinner pouch profile and its larger surface area per unit volume. In addition, because the product near the surface is not overcooked, as it can be with cans and jars, the [product quality is better maintained. The product retains its color, remains firmer in texture and fresher in flavor, and experiences less nutrients loss. The pouch is especially beneficial for such products as delicate sauces, seafood, and entrees, where color and texture are important. Also, products such as vegetables can be packed in retort pouches with less brine (required for improving the heat transfer processes). Thus, there is less shipping weight and less discarding of brine.
2. A pouch product is commercially sterile, does not require refrigeration or freezing, and its shelf-stable at room temperature.
3. Pouched food can be eaten without heating, or it can be heated quickly by placing the pouch in boiling water for a few minutes. Frozen foods, in contrast, require heating for about half an hour. Thus, less energy is required for heating a retort pouch. Pouched food can also be heated in a microwave oven simply by removing it from the pouch before heating.
4. A pouch can be easily and safely opened by tearing it across the top at the notch in the side seal or by cutting it with scissors. There is no need for a can opener and no danger from can lids or broken glass. There is also no problem in handling a pouch immediately after removal from boiling water.
5. There is no need to get pots or pans—or even dished—messy. The food can be eaten directly from a pouch or served on dishes.
6. Pouches weight less than comparable cans and jars, thus reducing distribution costs.
7. Pouches, empty and full, take up less storage space than comparable cans, jars and trays. Empty pouches, for example, occupy up to 85%less storage space and cans.
8. Pouches, including paperboard cartons, will most likely require less energy to manufacture than cans, jars, and trays. In addition, studies indicate that the total energy required from harvesting to consumption is about 60% lower than for canned vegetables.
9. The combination of shelf stability without refrigeration and the light weight of a pouch make retort-pouched product idea for military use as well as for recreational camping.
10. The capability of serving single portion of foods makes the retort pouch desirable for the single market and the hospital-feeding market.
11. The ease of preparation and opening, as well as the elimination of the need for such storage space and refrigeration, makes the retort pouch desirable for use in the feeding of elderly.
12. The ability to package large quantities of foods in less bring makes the retort pouch desirable for use in institutional feeding.
Thursday, April 19, 2007
curry chicken recipe(new)
Chicken Curry Pasta
Ingredients:
4 kg Vegetable oil
5 kg Fresh shallot, minced
0.8 kg Fresh garlic, minced
0.6 kg Fresh young ginger, minced
0.3 kg Fresh galangal, minced
4 kg Dried chilli paste
0.8 kg Dried candlenut, minced
0.7 kg Curry powder
10 g Cinnamon powder
10 g Clove powder
10 g Cardamom powder
5 g Star anise powder
19 g Kaffir lime leaf powder
0.6 kg Salt
1.4 kg Sugar
3.8 kg Tomato paste
40 g Citric acid
4.0 kg Evaporated milk
1.7 kg Lemongrass water
18 kg Water
250 g Colflo 67(thickener)
22 kg Chicken leg cube, boneless, blanched
5 kg Green pea, thawed and washed
17.5 kg Twisted pasta
Materials:
350 Pouches
Process flow chart:
1.Vegetable oil
2.Fresh shallot, minced
3.Fresh garlic, minced 1-7
4.Fresh young ginger, minced Weighing Pour into Pour into steam kettle. Turn on steam,
5.Fresh galangal, minced steam kettle heat to 80-90˚C
6.Dried chilli paste
7.Dried candlenut, minced Stir fry until fragrant while maintain
8.Curry powder temperature at 80-90˚C
9.Cinnamon powder 8-12
10.Clove powder Stir fry until oil separates while
11.Cardamom powder maintain temperature at 80-90˚C
12.Star anise powder 13-20
13.Kaffir lime leaf powder Rinse side of kettle with part of
14.Salt water and mix until homogeneous
15.Sugar 21
16.Tomato paste Wash Colflo67 solution with
17.Citric acid remaining water. Mix until
18.Evaporated milk homogeneous. Heat up to70+/-3˚C
19.Lemongrass water and maintain at this temperature.
20.Water
21.Colflo67 Liquid is piped to filling line(ccp1)
22.Chicken leg cubes, boneless, blanched
23.Green pea, thawed&washed Filled into the pouches
24.Twisted pasta, raw
Filling the liquid into the pouches,
Labeling and sealing.(ccp2)
Cooking sterilizing cooling
In the retort(ccp3)
Drying and packaging
Ingredients:
4 kg Vegetable oil
5 kg Fresh shallot, minced
0.8 kg Fresh garlic, minced
0.6 kg Fresh young ginger, minced
0.3 kg Fresh galangal, minced
4 kg Dried chilli paste
0.8 kg Dried candlenut, minced
0.7 kg Curry powder
10 g Cinnamon powder
10 g Clove powder
10 g Cardamom powder
5 g Star anise powder
19 g Kaffir lime leaf powder
0.6 kg Salt
1.4 kg Sugar
3.8 kg Tomato paste
40 g Citric acid
4.0 kg Evaporated milk
1.7 kg Lemongrass water
18 kg Water
250 g Colflo 67(thickener)
22 kg Chicken leg cube, boneless, blanched
5 kg Green pea, thawed and washed
17.5 kg Twisted pasta
Materials:
350 Pouches
Process flow chart:
1.Vegetable oil
2.Fresh shallot, minced
3.Fresh garlic, minced 1-7
4.Fresh young ginger, minced Weighing Pour into Pour into steam kettle. Turn on steam,
5.Fresh galangal, minced steam kettle heat to 80-90˚C
6.Dried chilli paste
7.Dried candlenut, minced Stir fry until fragrant while maintain
8.Curry powder temperature at 80-90˚C
9.Cinnamon powder 8-12
10.Clove powder Stir fry until oil separates while
11.Cardamom powder maintain temperature at 80-90˚C
12.Star anise powder 13-20
13.Kaffir lime leaf powder Rinse side of kettle with part of
14.Salt water and mix until homogeneous
15.Sugar 21
16.Tomato paste Wash Colflo67 solution with
17.Citric acid remaining water. Mix until
18.Evaporated milk homogeneous. Heat up to70+/-3˚C
19.Lemongrass water and maintain at this temperature.
20.Water
21.Colflo67 Liquid is piped to filling line(ccp1)
22.Chicken leg cubes, boneless, blanched
23.Green pea, thawed&washed Filled into the pouches
24.Twisted pasta, raw
Filling the liquid into the pouches,
Labeling and sealing.(ccp2)
Cooking sterilizing cooling
In the retort(ccp3)
Drying and packaging
Monday, April 16, 2007
singapore food industries ltd
Company Overview
Since its incorporation in 1973, Singapore Food Industries (SFI) has grown to be a leading integrated food company in Singapore, drawing synergies from its various businesses. The Group is focused on meeting changing food needs driven by changes in lifestyle and demographic patterns. Besides Singapore, we have established a significant presence in United Kingdom, and made forays into the Republic of Ireland, China and Australia as the footholds for future development into the promising European and Asia-Pacific markets.
In FY2005, SFI achieved profit after tax of $36.1 million on turnover of $597.1 million. Its overseas subsidiaries contributed 59% to Group turnover.
Our three core businesses are Food Distribution, Food Preparation, Manufacturing, & Processing and Abattoir & Hog Auction.
In Singapore, the group has well-developed facilities and extensive distribution network: Over 35,000 sq. metres of warehouse, cold storage, production and other facilities; A large fleet of over 100 refrigerated trucks; Two large-capacity kitchens (one of which is halal certified) fitted with advanced equipment capable of producing 60,000 meals a day; HACCP certified Retort Production line; State of the art Product Development Centre and QC laboratory to ensure stringent quality standards; Modern abattoir and auction facilities.
SFI is dedicated to 'delighting the customer' as its goal. The Company's responsiveness to customers' requirements is its trademark and competitive edge.
It takes pride in continuous staff training at all levels, many of whom have extensive experience and expertise across a wide cross-section of skills from Food Technology and Microbiology, to the field of Logistics.
Since its incorporation in 1973, Singapore Food Industries (SFI) has grown to be a leading integrated food company in Singapore, drawing synergies from its various businesses. The Group is focused on meeting changing food needs driven by changes in lifestyle and demographic patterns. Besides Singapore, we have established a significant presence in United Kingdom, and made forays into the Republic of Ireland, China and Australia as the footholds for future development into the promising European and Asia-Pacific markets.
In FY2005, SFI achieved profit after tax of $36.1 million on turnover of $597.1 million. Its overseas subsidiaries contributed 59% to Group turnover.
Our three core businesses are Food Distribution, Food Preparation, Manufacturing, & Processing and Abattoir & Hog Auction.
In Singapore, the group has well-developed facilities and extensive distribution network: Over 35,000 sq. metres of warehouse, cold storage, production and other facilities; A large fleet of over 100 refrigerated trucks; Two large-capacity kitchens (one of which is halal certified) fitted with advanced equipment capable of producing 60,000 meals a day; HACCP certified Retort Production line; State of the art Product Development Centre and QC laboratory to ensure stringent quality standards; Modern abattoir and auction facilities.
SFI is dedicated to 'delighting the customer' as its goal. The Company's responsiveness to customers' requirements is its trademark and competitive edge.
It takes pride in continuous staff training at all levels, many of whom have extensive experience and expertise across a wide cross-section of skills from Food Technology and Microbiology, to the field of Logistics.
Saturday, April 14, 2007
critical control points & recall plan
NO.
Critical limit
Monitoring procedures
Corrective actions
CCP1
Metal detection
(solid filling)
1.No ferrous metal³1.2mmǿ
2.No non-ferrous metal³2.0mmǿ
What
Detect metal in plastic cups filled with solid items.
--When metal objects are detected, the “channeliser” will segregate the affected cup
--This will activate the alarm and the executive will be notified.
--The foreign matter will be removed and an investigation has been conducted by the team to identify the source of contamination.
--Production will only be resumed after approval of executive or manager in charge.
How
Metal detector
When
At the end of manual filling process.
Where
On the conveyer belt leading to filling machine.
Who
1.Operator to take note of any alarm from detector.
2.Executive or supervisor to record any detected metal pieces.
((Liquid filling)
What
Detect metal in gravies passing through piping to filling machines.
--This will activate the alarm and the executive will be notified.
--The foreign matter will be removed and an investigation has been conducted by the team to identify the source of contamination.
--Production will only be resumed after approval of executive or manager in charge.
How
Metal detector
When
During the pumping of the gravies to the filling machines.
Where
At the start of the pipes leading from kettle to the filling machines’ hopper.
Who
1.Operator to take note of any alarm from detector.
2.Executive or supervisor to record any detected metal pieces.
CCP2
Sealing
Of pouches
175-180˚C
Specific control measure: no commence of sealing process is allowed when the required temperature is not reached.
What
Check the temperature settings are correct
--If any required temperature cannot be achieved/maintained during equipment malfunction.
1.Do not start the process.
2.Inform Maintenance Team immediately to rectify and service the equipment.
If the fault cannot be remedied due to major breakdown and ect:
1.Maitenance will arrange for external professional engineer to repair.
2.The machine will be stopped until further instruction from manager.
3.The activity at this machine will be transferred to another line.
How
Check the digital reading of the thermometer.
When
Before the start of production and every 2hours during production.
Who
Supervisor
CCP3
Sterilization/
Retorting
121˚C for 45 minutes
at 0.188-0.212mPa
What
Check the correct sterilization parameter.
--If the sterilization setting incorrect due to wrong pattern card being used:
1.Before start of sterilization, change to correct card immediately.
2.After start of/during process: report to Production Executive immediately.
-Production executive will use the engineering card to overwrite and correct the setting to the required parameters.
3.If sterilization process already completed and the parameters used is higher than the required specification,
-Quarantined the product for sensory evaluation and decision by manager.
4.If the sterilization process already completed and the parameter used is lower than the required specification,
-Quarantined the product for microbiological testing and decision by manager.
How
Check the parameter shown on the control panel screen.
When
Before the start of each sterilization cycle
Where
At the control panel of the retort sterilizer.
Who
Retort operator or Production executive.
Recall procedures:
A product recall can be voluntary in the event that company detects the defect through its QA and HACCP Plan or involuntary if the Authority (NEA or AVA) or the customers detect the problem.
A recall can be categorized into the following 3 categories:
Class І: The product will be probably cause serious public health hazards, perhaps even death e.g. Contamination with pathogenic bacteria or toxic materials.
Class П: The product may cause health hazards, but is unlikely to lead to serious injuries or illnesses, e.g. Contamination with microorganism and product spoilage.
Class Ш: The product will not cause a public health hazards, e.g. Non-critical labeling errors.
In a event of a Class І product recall, the senior management will activate the necessary arrangement to recall the product immediately.
In the event of a Class П product recall, the senior management will be informed and the business director or the Food preparation manager will initiate the product recall.
In the event of Class Ш product recall, the business director or the Food preparation manager will be informed and the QA manager will initiate the product recall.
If the in-house monitoring program detects unsafe product from the plant, the QA manager will activate key members of Quality Planning Team to collect, analyze and evaluate all information related to the product.
Upon confirmation that the particular production lot falls into Class І or Class П, the QA Manager will report to the senior management and obtain approval to recall the affected products.
The QA manager will then call for a meeting, chaired by Food preparation manager to activate the recall program. The Operation manager, Warehouse manager, Export manager, catering manager and the Corporate Communication Manager will be provided with details of the affected production lot.
The warehouse manager will be responsible for quarantining all existing stock of the affected products in the warehouse while the Sales manager will coordinate with the customers to recall the affected products from the customers. Warehouse manager will also be responsible for the retrieval of affected products from customers.
If the products involves overseas sale, the Export manager will liaise with the oversea distributor/agents and advise them to arrange for a product recall. Once the products have been recalled to the distribution center, the overseas distributor may then inform the company and the Export manager will lead a QA team to conduct a thorough investigation on the recalled product.
Packaging condition: thick army green pouches 200g—300g
Product shelf life: 1—2years
Microbial specifications:
Sterilized product: --No brown pouches for commercial sterility test
--“Negative” results for TPC tests
Pasteurized product: --<10ˆ5 cfu/g TPC
--<10ˆ2 cfu/g Yeast Plate Count test
--<10ˆ2 cfu/g Mould Plate Count
Chiller: 4.0—4.5˚C
Freezer:-15.0-- -18.0 ˚C
Retort: 121˚C--125˚C for 45 minutes
Pressure:0.188mPa—0.212mPa
Critical limit
Monitoring procedures
Corrective actions
CCP1
Metal detection
(solid filling)
1.No ferrous metal³1.2mmǿ
2.No non-ferrous metal³2.0mmǿ
What
Detect metal in plastic cups filled with solid items.
--When metal objects are detected, the “channeliser” will segregate the affected cup
--This will activate the alarm and the executive will be notified.
--The foreign matter will be removed and an investigation has been conducted by the team to identify the source of contamination.
--Production will only be resumed after approval of executive or manager in charge.
How
Metal detector
When
At the end of manual filling process.
Where
On the conveyer belt leading to filling machine.
Who
1.Operator to take note of any alarm from detector.
2.Executive or supervisor to record any detected metal pieces.
((Liquid filling)
What
Detect metal in gravies passing through piping to filling machines.
--This will activate the alarm and the executive will be notified.
--The foreign matter will be removed and an investigation has been conducted by the team to identify the source of contamination.
--Production will only be resumed after approval of executive or manager in charge.
How
Metal detector
When
During the pumping of the gravies to the filling machines.
Where
At the start of the pipes leading from kettle to the filling machines’ hopper.
Who
1.Operator to take note of any alarm from detector.
2.Executive or supervisor to record any detected metal pieces.
CCP2
Sealing
Of pouches
175-180˚C
Specific control measure: no commence of sealing process is allowed when the required temperature is not reached.
What
Check the temperature settings are correct
--If any required temperature cannot be achieved/maintained during equipment malfunction.
1.Do not start the process.
2.Inform Maintenance Team immediately to rectify and service the equipment.
If the fault cannot be remedied due to major breakdown and ect:
1.Maitenance will arrange for external professional engineer to repair.
2.The machine will be stopped until further instruction from manager.
3.The activity at this machine will be transferred to another line.
How
Check the digital reading of the thermometer.
When
Before the start of production and every 2hours during production.
Who
Supervisor
CCP3
Sterilization/
Retorting
121˚C for 45 minutes
at 0.188-0.212mPa
What
Check the correct sterilization parameter.
--If the sterilization setting incorrect due to wrong pattern card being used:
1.Before start of sterilization, change to correct card immediately.
2.After start of/during process: report to Production Executive immediately.
-Production executive will use the engineering card to overwrite and correct the setting to the required parameters.
3.If sterilization process already completed and the parameters used is higher than the required specification,
-Quarantined the product for sensory evaluation and decision by manager.
4.If the sterilization process already completed and the parameter used is lower than the required specification,
-Quarantined the product for microbiological testing and decision by manager.
How
Check the parameter shown on the control panel screen.
When
Before the start of each sterilization cycle
Where
At the control panel of the retort sterilizer.
Who
Retort operator or Production executive.
Recall procedures:
A product recall can be voluntary in the event that company detects the defect through its QA and HACCP Plan or involuntary if the Authority (NEA or AVA) or the customers detect the problem.
A recall can be categorized into the following 3 categories:
Class І: The product will be probably cause serious public health hazards, perhaps even death e.g. Contamination with pathogenic bacteria or toxic materials.
Class П: The product may cause health hazards, but is unlikely to lead to serious injuries or illnesses, e.g. Contamination with microorganism and product spoilage.
Class Ш: The product will not cause a public health hazards, e.g. Non-critical labeling errors.
In a event of a Class І product recall, the senior management will activate the necessary arrangement to recall the product immediately.
In the event of a Class П product recall, the senior management will be informed and the business director or the Food preparation manager will initiate the product recall.
In the event of Class Ш product recall, the business director or the Food preparation manager will be informed and the QA manager will initiate the product recall.
If the in-house monitoring program detects unsafe product from the plant, the QA manager will activate key members of Quality Planning Team to collect, analyze and evaluate all information related to the product.
Upon confirmation that the particular production lot falls into Class І or Class П, the QA Manager will report to the senior management and obtain approval to recall the affected products.
The QA manager will then call for a meeting, chaired by Food preparation manager to activate the recall program. The Operation manager, Warehouse manager, Export manager, catering manager and the Corporate Communication Manager will be provided with details of the affected production lot.
The warehouse manager will be responsible for quarantining all existing stock of the affected products in the warehouse while the Sales manager will coordinate with the customers to recall the affected products from the customers. Warehouse manager will also be responsible for the retrieval of affected products from customers.
If the products involves overseas sale, the Export manager will liaise with the oversea distributor/agents and advise them to arrange for a product recall. Once the products have been recalled to the distribution center, the overseas distributor may then inform the company and the Export manager will lead a QA team to conduct a thorough investigation on the recalled product.
Packaging condition: thick army green pouches 200g—300g
Product shelf life: 1—2years
Microbial specifications:
Sterilized product: --No brown pouches for commercial sterility test
--“Negative” results for TPC tests
Pasteurized product: --<10ˆ5 cfu/g TPC
--<10ˆ2 cfu/g Yeast Plate Count test
--<10ˆ2 cfu/g Mould Plate Count
Chiller: 4.0—4.5˚C
Freezer:-15.0-- -18.0 ˚C
Retort: 121˚C--125˚C for 45 minutes
Pressure:0.188mPa—0.212mPa
Monday, April 9, 2007
retort pouch
The retort pouch is a flexible laminated food package that can withstand thermal processing. It has the advantage of offering the shelf stability of metal cans, coupled with the texture and nutrient value associated with frozen foods. The retort pouch has been considered the most significant advance in food packaging since the metal can, and has the potential to become a feasible alternative to the metal can and glass jar.16
The U.S. Army promoted the concept of flexible retortable pouches for use in combat rations in the 1950's. The idea was to have a lightweight, easy-to-pack, shelf-stable food container in order to eliminate the heavier traditional can. Research continued through the 1960's. In 1965 the first commercial retort pouches were produced in Italy. In Japan, retort pouch technology has been widely accepted16 and there are many varied products on the shelf, ranging from sukiyaki to soup.
The retort pouch has a number of advantages compared to a metal can.
The thin profile permits a reduced heating time and thus less of a chance to overcook the product while producing better color, firmer texture and less nutrient loss. The manufacturer has reduced energy requirements for pouch production as compared to that for metal cans.14 The pouch (because of its thinner profile) transfers heat faster to its critical point. During processing, this permits the required amount of heat for proper sterilisation to reach the critical point with minimal overcooking of the product near the peripheral container areas. Thus, for those food commodities subject to quality loss from excessive heating during the process cycle, the flexible container offers the benefit of higher quality together with better retention of the heat-sensitive nutrients.
The thermal process is complex due to the number of critical processing parameters which must be monitored (e.g., residual air, pouch thickness, steam/air mixture). Labels can be printed into the laminate, making them permanent.
Flexible pouches are easier to distribute and therefore have lower transportation costs and require less disposal space.
Storage space for empty flexible pouches is also reduced. A 45 ft. trailer holds 200,000 8 oz cans or 2.3 million retort pouches.
The retort pouch system has disadvantages in processing.
The first obstacle is that processors often require a large capital investment for the unique machinery. Filling is slower and more complex compared to metal can lines.
The thermal process (steam/air, still steam, etc.) is also more complex.
The thermal process is complex due to the number of critical processing parameters which must be monitored (i.e., residual air, pouch thickness). Also, special racking systems may need to be set up in order to provide optimal heating media flow and prevent pouch to pouch contact.
Since pouches are more easily punctured they may require over-wrapping for distribution.
Specialised equipment such as a burst tester, or a tensile tester is required for leak detection and container integrity evaluation.
POUCH MATERIAL CHARACTERISTICS AND SPECIFICATIONS
The choice of materials for the manufacture of retort pouches is very important. The package must protect against light degradation, moisture changes, microbial invasion, and oxygen ingress and package interactions. The material must have sound structural integrity and be able to withstand retort temperatures as well as normal handling abuse. It must also comply with regulatory requirements. There are approximately 16 basic laminating materials with 100 different possible combinations.
Characteristics essential to a satisfactory retort pouch are:
Low gas permeability (oxygen)
Low moisture permeability
Low hydrophilic properties
Heat sealable and sterilisable
Constructed of appropriate material (material must be approved by the Canadian Food Inspection Agency (CFIA))
Resistant to penetration by fats, oils and other food components
Physical strength to resist physical abuse during packing, retorting, storage and distribution (i.e., tearing, pin-holing, fatigue, impact and abrasion)
Absence of solvent residues. Chemically inert polypropylene films require manufacturing catalysts, which must be removed with solvents before the film can be used for foods.
Bonding materials for the laminates must not migrate into the foods.
High light barrier.
A processor may purchase pouches in a number of different forms. The flexible pouches can be a pre-formed three-side sealed pouch or formed as an in-line operation with the filling and sealing combined in a pouch packager. There are several retort pouch filling and sealing systems commercially available. some retort pouches are formed from roll stock by folding a single roll along its centerline and heat sealing the sides together. The tubular material is automatically cut to length and the bottom is sealed just prior to the product filling operation.
Control of the laminate quality begins with the component material. Close control of each raw material used in the manufacture of the retort pouch must be ensured by establishing the specifications which the final laminated pouch must meet, and by establishing an effective monitoring program. Two important properties which need to be monitored during laminate fabrication are the basis weight of the laminate and the laminate tensile strength.
Basis Weight of the Laminate
The basis weight of the laminate is determined by the use of a laboratory balance. A sample of the pouch material is cut from the pouch material and weighed. The equivalent weight of the sample in grams is then converted into pounds per ream.
Note: 1 ream equals 516 sheets of paper.
Laminate Tensile Strength
The laminate tensile strength is measured using an Instron or similar tensile tester. The bond strengths of polyester film to foil, and polypropylene film to film are measured to ensure that the retort pouch material complies with the manufacturer's specifications.
Processors generally choose the pre-formed pouches. These have three seals already formed, thus requiring a single heat bar for closing. Pouches are usually transported to the plant in master cartons of 1000 or more units.
Processors inspect empty flexible pouches prior to use for: pouch dimensions, pouch shape, correct material, and manufacturer defects (i.e., delamination, abrasions, tear notch anomalies). These observations should be recorded and those pouches not meeting the manufacturer parameters must be culled out as the hermetic integrity of the pouch may be compromised.
POUCH LAMINATES
most retort pouches are constructed with a 4-ply laminate consisting of a polyester outside layer, a nylon 2nd layer, an aluminum foil 3rd layer, and a polypropylene inside layer. The aluminum foil can be laminated with either the matte or the shiny side exposed to view. Normally the matte side is to the outside. Some pouch material has polyvinylidene chloride (PVDC or SARAN®), ethylene vinyl alcohol (EVOH) or nylon instead of the aluminum foils in the middle layer. The components of the laminate are held together with adhesive, which are usually modified polyolefilms such as ethylene vinyl acetate (EVA).
Each component performs a specific function that is critical to product shelf life stability and container integrity.
In some cases a clear layer, to permit viewing of the product, replaces the foil layer. The materials of choice are generally SARAN® (PVDC), EVOH or nylon. While these plastics are good barriers to oxygen molecules, they are not complete barriers, and therefore the shelf life of the container is reduced substantially.
TYPES OF POUCHES
1 Pre-formed Pouches
The pre-formed retort pouch, which is the type most commonly used by the food processor, has three sides already sealed by the retort pouch manufacturer.
2 In-line Formed Pouches
roll stock laminate is fed through a tensioning device to ensure that the flexible pouch is smooth. A plow assembly then folds the laminate along the centerline, exposing the polypropylene surfaces to each other. (Some roll stock machines bring two separate rolls of laminate together.) The seals are formed using a heat-sealing device and the formed pouches are cut off.
One style of filler, for a liquid product, uses equipment that forms the pouch, fills and heat seals on a production-line basis. After exiting the sealer, the web of formed pouches is cut by a roller knife to separate the individual pouches.
Types of pouch designs
"V" notch design
"U" notch design
C" notch design
The U.S. Army promoted the concept of flexible retortable pouches for use in combat rations in the 1950's. The idea was to have a lightweight, easy-to-pack, shelf-stable food container in order to eliminate the heavier traditional can. Research continued through the 1960's. In 1965 the first commercial retort pouches were produced in Italy. In Japan, retort pouch technology has been widely accepted16 and there are many varied products on the shelf, ranging from sukiyaki to soup.
The retort pouch has a number of advantages compared to a metal can.
The thin profile permits a reduced heating time and thus less of a chance to overcook the product while producing better color, firmer texture and less nutrient loss. The manufacturer has reduced energy requirements for pouch production as compared to that for metal cans.14 The pouch (because of its thinner profile) transfers heat faster to its critical point. During processing, this permits the required amount of heat for proper sterilisation to reach the critical point with minimal overcooking of the product near the peripheral container areas. Thus, for those food commodities subject to quality loss from excessive heating during the process cycle, the flexible container offers the benefit of higher quality together with better retention of the heat-sensitive nutrients.
The thermal process is complex due to the number of critical processing parameters which must be monitored (e.g., residual air, pouch thickness, steam/air mixture). Labels can be printed into the laminate, making them permanent.
Flexible pouches are easier to distribute and therefore have lower transportation costs and require less disposal space.
Storage space for empty flexible pouches is also reduced. A 45 ft. trailer holds 200,000 8 oz cans or 2.3 million retort pouches.
The retort pouch system has disadvantages in processing.
The first obstacle is that processors often require a large capital investment for the unique machinery. Filling is slower and more complex compared to metal can lines.
The thermal process (steam/air, still steam, etc.) is also more complex.
The thermal process is complex due to the number of critical processing parameters which must be monitored (i.e., residual air, pouch thickness). Also, special racking systems may need to be set up in order to provide optimal heating media flow and prevent pouch to pouch contact.
Since pouches are more easily punctured they may require over-wrapping for distribution.
Specialised equipment such as a burst tester, or a tensile tester is required for leak detection and container integrity evaluation.
POUCH MATERIAL CHARACTERISTICS AND SPECIFICATIONS
The choice of materials for the manufacture of retort pouches is very important. The package must protect against light degradation, moisture changes, microbial invasion, and oxygen ingress and package interactions. The material must have sound structural integrity and be able to withstand retort temperatures as well as normal handling abuse. It must also comply with regulatory requirements. There are approximately 16 basic laminating materials with 100 different possible combinations.
Characteristics essential to a satisfactory retort pouch are:
Low gas permeability (oxygen)
Low moisture permeability
Low hydrophilic properties
Heat sealable and sterilisable
Constructed of appropriate material (material must be approved by the Canadian Food Inspection Agency (CFIA))
Resistant to penetration by fats, oils and other food components
Physical strength to resist physical abuse during packing, retorting, storage and distribution (i.e., tearing, pin-holing, fatigue, impact and abrasion)
Absence of solvent residues. Chemically inert polypropylene films require manufacturing catalysts, which must be removed with solvents before the film can be used for foods.
Bonding materials for the laminates must not migrate into the foods.
High light barrier.
A processor may purchase pouches in a number of different forms. The flexible pouches can be a pre-formed three-side sealed pouch or formed as an in-line operation with the filling and sealing combined in a pouch packager. There are several retort pouch filling and sealing systems commercially available. some retort pouches are formed from roll stock by folding a single roll along its centerline and heat sealing the sides together. The tubular material is automatically cut to length and the bottom is sealed just prior to the product filling operation.
Control of the laminate quality begins with the component material. Close control of each raw material used in the manufacture of the retort pouch must be ensured by establishing the specifications which the final laminated pouch must meet, and by establishing an effective monitoring program. Two important properties which need to be monitored during laminate fabrication are the basis weight of the laminate and the laminate tensile strength.
Basis Weight of the Laminate
The basis weight of the laminate is determined by the use of a laboratory balance. A sample of the pouch material is cut from the pouch material and weighed. The equivalent weight of the sample in grams is then converted into pounds per ream.
Note: 1 ream equals 516 sheets of paper.
Laminate Tensile Strength
The laminate tensile strength is measured using an Instron or similar tensile tester. The bond strengths of polyester film to foil, and polypropylene film to film are measured to ensure that the retort pouch material complies with the manufacturer's specifications.
Processors generally choose the pre-formed pouches. These have three seals already formed, thus requiring a single heat bar for closing. Pouches are usually transported to the plant in master cartons of 1000 or more units.
Processors inspect empty flexible pouches prior to use for: pouch dimensions, pouch shape, correct material, and manufacturer defects (i.e., delamination, abrasions, tear notch anomalies). These observations should be recorded and those pouches not meeting the manufacturer parameters must be culled out as the hermetic integrity of the pouch may be compromised.
POUCH LAMINATES
most retort pouches are constructed with a 4-ply laminate consisting of a polyester outside layer, a nylon 2nd layer, an aluminum foil 3rd layer, and a polypropylene inside layer. The aluminum foil can be laminated with either the matte or the shiny side exposed to view. Normally the matte side is to the outside. Some pouch material has polyvinylidene chloride (PVDC or SARAN®), ethylene vinyl alcohol (EVOH) or nylon instead of the aluminum foils in the middle layer. The components of the laminate are held together with adhesive, which are usually modified polyolefilms such as ethylene vinyl acetate (EVA).
Each component performs a specific function that is critical to product shelf life stability and container integrity.
In some cases a clear layer, to permit viewing of the product, replaces the foil layer. The materials of choice are generally SARAN® (PVDC), EVOH or nylon. While these plastics are good barriers to oxygen molecules, they are not complete barriers, and therefore the shelf life of the container is reduced substantially.
TYPES OF POUCHES
1 Pre-formed Pouches
The pre-formed retort pouch, which is the type most commonly used by the food processor, has three sides already sealed by the retort pouch manufacturer.
2 In-line Formed Pouches
roll stock laminate is fed through a tensioning device to ensure that the flexible pouch is smooth. A plow assembly then folds the laminate along the centerline, exposing the polypropylene surfaces to each other. (Some roll stock machines bring two separate rolls of laminate together.) The seals are formed using a heat-sealing device and the formed pouches are cut off.
One style of filler, for a liquid product, uses equipment that forms the pouch, fills and heat seals on a production-line basis. After exiting the sealer, the web of formed pouches is cut by a roller knife to separate the individual pouches.
Types of pouch designs
"V" notch design
"U" notch design
C" notch design
What is recall~
Why Recall?
It is in the best interest of suppliers and consumers to make sure that unsafe consumer products are effectively removed from the marketplace. Consumers may suffer serious injury from such products and, if they do, suppliers can be liable under the product liability provisions of the Trade Practices Act 1974 or at common law.
Under the Trade Practices Act, the Minister responsible for consumer affairs (currently the Parliamentary Secretary to the Treasurer) can order the recall of a product that will or may cause injury if the supplier has not taken satisfactory action to prevent the product causing injury to any person. However, most recalls are initiated voluntarily by manufacturers and suppliers when they become aware of a defect in a product that makes it unsafe.
This guide aims to help you, as a supplier, to recall such an unsafe product. Remember that it is important to treat a recall as a positive experience — as a chance to enhance your reputation with consumers and other key clients.
Aims of a Voluntary Recall
Your aims in voluntarily recalling an unsafe consumer product should be to:
· minimise the risk of injury or death to consumers by removing an unsafe product from use;
· retrieve or repair as many of the defective products as possible;
· minimise the cost and inconvenience to consumers and the company; and
· minimise the need for involvement by government authorities by voluntarily complying with the law.
When to recall?
You should consider a recall as soon as you become aware of a possible defect in a product that may make it unsafe. To decide if a recall is necessary:
· gather all available information on the suspected defect (eg, arrange testing, talk to consumers who have complained) and assess the reliability of that information;
· undertake a comprehensive risk analysis;
· identify how the problem occurred — consider the possibility of tampering after the product left your premises, or misuse or abuse of the product;
· look at all possible ways of addressing the defect and decide whether you can repair or modify the product; and
· decide what needs to be done.
How to recall? — a checklist
Ö Nominate one person, or a team, to examine the problem, assess the risk and coordinate the recall.
Ö Identify the steps that need to be taken to address the problem.
Ö Decide what recall action you should take, based on the risk associated with using the product. If a product is likely to cause injury, you should ask consumers and other suppliers to return the product for a refund or replacement, or for modification. If a product is unlikely to cause injury in the short term, you should invite consumers to contact the company for a replacement product or part. You should also offer to send an agent to the consumer’s home to repair or modify a product that is difficult to transport.
Ö Identify which models or batches of the product are affected (eg, by serial numbers, batch marking), when these were produced and where they have been distributed.
Ö Arrange to provide refunds, or replace or repair the defective product.
Ö Notify the Parliamentary Secretary to the Treasurer (the Minister) in writing within two days of taking recall action. Legally, this notification must state that the goods are subject to recall and provide details of the nature of any defect. Address the notification to the Minister, care of the Australian Competition and Consumer Commission (ACCC) and deliver it by post, fax or email to the ACCC at the address given below:
The Hon Chris Pearce MP Parliamentary Secretary to the Treasurer c/o: Australian Competition and Consumer Commission PO Box 1199 DICKSON ACT 2602
Fax: (02) 6243 1073 Email: recalls@recalls.gov.au
Ö Prepare a notification containing:
· a clear description of the product, including the name, make, model and serial number, with a photograph or drawing, if available;
· complete contact details of the supplier including contact name and company street address, postal address, e-mail address, web site address, telephone and facsimile numbers;
· a statement of the hazard and the associated risk;
· dates when the product was available for sale;
· the number of products affected;
· where the product has been distributed and / or exported;
· what action the supplier proposes to take
· what action the other suppliers and consumers should take; and
· detailed information about using or storing the product .
Ö Notify overseas recipients of the recalled product. If you have supplied the product overseas, you have a legal obligation to notify the recipients within a reasonable time and provide the Minister with a copy of this notification within 10 days. Address the notification to the Minister, care of the ACCC, and deliver it by post, fax or email to the ACCC at the address given above.
Ö Liaise with relevant government agencies on the recall action:
Food Standards Australia New Zealand for food recalls;
Department of Transport and Regional Services for motor vehicle recalls;
Therapeutic Goods Administration for therapeutic goods;
Australian Pesticides & Veterinary Medicines Authority (APVMA) for agricultural and veterinary chemicals;
State and Territory electrical regulators for electrical goods;
State and Territory gas regulators for gas appliance products; and
the ACCC and State and Territory consumer affairs agencies for other consumer products.
Check with the responsible authority to make sure you are aware of the correct procedures.
Ö Notify distributors, wholesalers, importers, agents and retailers quickly and in writing. If the risk is particularly serious you should, if possible, notify them directly by email, fax or telephone.
Ö Notify appropriate State and Territory authorities.
Ö Notify other companies or organisations (eg, trade associations) likely to be affected by the recall.
Ö Prepare and undertake a publicity campaign to ensure all users of the product are aware of the recall.
Ö Arrange to destroy the defective products, or store them securely until you can modify them.
Ö Keep a record of returned products, modified products, or replacement products or parts sent to consumers. Record consumer details, dates and any known injuries, damage or complaints associated with the use of the recalled good.
Ö Monitor the recall using your records of returns. If the recall has not achieved a satisfactory rate of return, you will need to develop new publicity strategies. Analyse your records to see which suppliers, or which regions, have a low return rate and choose suitable methods to inform these suppliers of the recall.
Ö Keep relevant authorities informed of the progress of the recall.
Ö Review the effectiveness of the recall procedures once the recall has finished. Put in place any changes you consider appropriate.
What type of Publicity is Best?
The traditional way of publicising recalls is to advertise in newspapers. However, you may need to consider alternative types of publicity depending on the risk associated with using the product, where the product has been distributed, and the particular consumers you want to reach. In some cases (eg, where only a few products have been sold and they can all be traced) there may be no need for a general media notice.
The best guide is to use the type of publicity most likely to get the message across to the relevant consumers quickly enough to minimise the risk of injury. You can:
· advertise in daily or community newspapers;
· display signs in retail outlets for the product;
· issue a media release to newspapers, radio and television;
· advertise on radio and television;
· advertise in retail flyers (eg, supermarkets, retail chains and department stores often send flyers to householders);
· ask relevant industry and community organisations to publicise the recall in their newsletters;
· advertise in special-interest publications if appropriate; and/or
· advertise prominently on your web site.
Guidelines on types of publicity
Media release
A media release can result in free publicity about the recall on radio, television and in newspapers, with coverage on television news or current affairs programs being particularly effective. A media release should be short, clear and written in simple language. It should contain the names, address, phone numbers and email addresses of people who can be contacted for further information.
Newspaper or magazine advertisement
Advertise the recall in newspapers published in areas where the product has been distributed.
It is important to place recall advertisements where consumers are most likely to see and read them. Place advertisements in the first five pages of newspapers, if possible, or in the public notices or the classified advertisements.
In all instances you should use the example hatched border with the safety triangle below and the recommended minimum dimensions. The ACCC recommends that recall advertisements also contain a clear description of the product, including the name, date product sold, the potential risk, and what action the consumer should take.
The following is the example of the format for a recall advertisement:
The recall advertisement should:
· be at least two columns in width, with a suggested minimum size of 10 by 12 centimetres;
· use the example hatched border with the safety triangle in the upper left-hand corner—this is an internationally recognised safety symbol;
· include the words ‘Product Safety Recall’ prominently at the top of the advertisement; and
· include the words ‘See www.recalls.gov.au for Australian Product Recall Information’ at the base of the advertisement.
Guidelines for preparing publicity material
All publicity material should include the following information:
· a clear description of the product, including the name, make, model, distinguishing features, batch or serial number;
· a drawing or photograph of the product if available;
· clear identification of the supplier, including logo, trademark or letterhead, street, postal, e-mail and web site address, fax and telephone number;
· a statement of the hazard and the associated risk;
· dates when the product was available for sale;
· what immediate action consumers should take (eg, cease use, store safely);
· who consumers should contact to receive a refund or have the product repaired or replaced (eg, manufacturer, wholesaler, agent or retailer);
· business and after hours telephone numbers for further information, preferably toll-free; and
· advice that the recall is at the expense of the supplier.
How The ACCC can help with your recall
The ACCC can help you by providing guidance on recall procedures, advising on the type of publicity suitable for your recall, and posting your recall to the Product Recalls Australia web site at www.recalls.gov.au.
It is in the best interest of suppliers and consumers to make sure that unsafe consumer products are effectively removed from the marketplace. Consumers may suffer serious injury from such products and, if they do, suppliers can be liable under the product liability provisions of the Trade Practices Act 1974 or at common law.
Under the Trade Practices Act, the Minister responsible for consumer affairs (currently the Parliamentary Secretary to the Treasurer) can order the recall of a product that will or may cause injury if the supplier has not taken satisfactory action to prevent the product causing injury to any person. However, most recalls are initiated voluntarily by manufacturers and suppliers when they become aware of a defect in a product that makes it unsafe.
This guide aims to help you, as a supplier, to recall such an unsafe product. Remember that it is important to treat a recall as a positive experience — as a chance to enhance your reputation with consumers and other key clients.
Aims of a Voluntary Recall
Your aims in voluntarily recalling an unsafe consumer product should be to:
· minimise the risk of injury or death to consumers by removing an unsafe product from use;
· retrieve or repair as many of the defective products as possible;
· minimise the cost and inconvenience to consumers and the company; and
· minimise the need for involvement by government authorities by voluntarily complying with the law.
When to recall?
You should consider a recall as soon as you become aware of a possible defect in a product that may make it unsafe. To decide if a recall is necessary:
· gather all available information on the suspected defect (eg, arrange testing, talk to consumers who have complained) and assess the reliability of that information;
· undertake a comprehensive risk analysis;
· identify how the problem occurred — consider the possibility of tampering after the product left your premises, or misuse or abuse of the product;
· look at all possible ways of addressing the defect and decide whether you can repair or modify the product; and
· decide what needs to be done.
How to recall? — a checklist
Ö Nominate one person, or a team, to examine the problem, assess the risk and coordinate the recall.
Ö Identify the steps that need to be taken to address the problem.
Ö Decide what recall action you should take, based on the risk associated with using the product. If a product is likely to cause injury, you should ask consumers and other suppliers to return the product for a refund or replacement, or for modification. If a product is unlikely to cause injury in the short term, you should invite consumers to contact the company for a replacement product or part. You should also offer to send an agent to the consumer’s home to repair or modify a product that is difficult to transport.
Ö Identify which models or batches of the product are affected (eg, by serial numbers, batch marking), when these were produced and where they have been distributed.
Ö Arrange to provide refunds, or replace or repair the defective product.
Ö Notify the Parliamentary Secretary to the Treasurer (the Minister) in writing within two days of taking recall action. Legally, this notification must state that the goods are subject to recall and provide details of the nature of any defect. Address the notification to the Minister, care of the Australian Competition and Consumer Commission (ACCC) and deliver it by post, fax or email to the ACCC at the address given below:
The Hon Chris Pearce MP Parliamentary Secretary to the Treasurer c/o: Australian Competition and Consumer Commission PO Box 1199 DICKSON ACT 2602
Fax: (02) 6243 1073 Email: recalls@recalls.gov.au
Ö Prepare a notification containing:
· a clear description of the product, including the name, make, model and serial number, with a photograph or drawing, if available;
· complete contact details of the supplier including contact name and company street address, postal address, e-mail address, web site address, telephone and facsimile numbers;
· a statement of the hazard and the associated risk;
· dates when the product was available for sale;
· the number of products affected;
· where the product has been distributed and / or exported;
· what action the supplier proposes to take
· what action the other suppliers and consumers should take; and
· detailed information about using or storing the product .
Ö Notify overseas recipients of the recalled product. If you have supplied the product overseas, you have a legal obligation to notify the recipients within a reasonable time and provide the Minister with a copy of this notification within 10 days. Address the notification to the Minister, care of the ACCC, and deliver it by post, fax or email to the ACCC at the address given above.
Ö Liaise with relevant government agencies on the recall action:
Food Standards Australia New Zealand for food recalls;
Department of Transport and Regional Services for motor vehicle recalls;
Therapeutic Goods Administration for therapeutic goods;
Australian Pesticides & Veterinary Medicines Authority (APVMA) for agricultural and veterinary chemicals;
State and Territory electrical regulators for electrical goods;
State and Territory gas regulators for gas appliance products; and
the ACCC and State and Territory consumer affairs agencies for other consumer products.
Check with the responsible authority to make sure you are aware of the correct procedures.
Ö Notify distributors, wholesalers, importers, agents and retailers quickly and in writing. If the risk is particularly serious you should, if possible, notify them directly by email, fax or telephone.
Ö Notify appropriate State and Territory authorities.
Ö Notify other companies or organisations (eg, trade associations) likely to be affected by the recall.
Ö Prepare and undertake a publicity campaign to ensure all users of the product are aware of the recall.
Ö Arrange to destroy the defective products, or store them securely until you can modify them.
Ö Keep a record of returned products, modified products, or replacement products or parts sent to consumers. Record consumer details, dates and any known injuries, damage or complaints associated with the use of the recalled good.
Ö Monitor the recall using your records of returns. If the recall has not achieved a satisfactory rate of return, you will need to develop new publicity strategies. Analyse your records to see which suppliers, or which regions, have a low return rate and choose suitable methods to inform these suppliers of the recall.
Ö Keep relevant authorities informed of the progress of the recall.
Ö Review the effectiveness of the recall procedures once the recall has finished. Put in place any changes you consider appropriate.
What type of Publicity is Best?
The traditional way of publicising recalls is to advertise in newspapers. However, you may need to consider alternative types of publicity depending on the risk associated with using the product, where the product has been distributed, and the particular consumers you want to reach. In some cases (eg, where only a few products have been sold and they can all be traced) there may be no need for a general media notice.
The best guide is to use the type of publicity most likely to get the message across to the relevant consumers quickly enough to minimise the risk of injury. You can:
· advertise in daily or community newspapers;
· display signs in retail outlets for the product;
· issue a media release to newspapers, radio and television;
· advertise on radio and television;
· advertise in retail flyers (eg, supermarkets, retail chains and department stores often send flyers to householders);
· ask relevant industry and community organisations to publicise the recall in their newsletters;
· advertise in special-interest publications if appropriate; and/or
· advertise prominently on your web site.
Guidelines on types of publicity
Media release
A media release can result in free publicity about the recall on radio, television and in newspapers, with coverage on television news or current affairs programs being particularly effective. A media release should be short, clear and written in simple language. It should contain the names, address, phone numbers and email addresses of people who can be contacted for further information.
Newspaper or magazine advertisement
Advertise the recall in newspapers published in areas where the product has been distributed.
It is important to place recall advertisements where consumers are most likely to see and read them. Place advertisements in the first five pages of newspapers, if possible, or in the public notices or the classified advertisements.
In all instances you should use the example hatched border with the safety triangle below and the recommended minimum dimensions. The ACCC recommends that recall advertisements also contain a clear description of the product, including the name, date product sold, the potential risk, and what action the consumer should take.
The following is the example of the format for a recall advertisement:
The recall advertisement should:
· be at least two columns in width, with a suggested minimum size of 10 by 12 centimetres;
· use the example hatched border with the safety triangle in the upper left-hand corner—this is an internationally recognised safety symbol;
· include the words ‘Product Safety Recall’ prominently at the top of the advertisement; and
· include the words ‘See www.recalls.gov.au for Australian Product Recall Information’ at the base of the advertisement.
Guidelines for preparing publicity material
All publicity material should include the following information:
· a clear description of the product, including the name, make, model, distinguishing features, batch or serial number;
· a drawing or photograph of the product if available;
· clear identification of the supplier, including logo, trademark or letterhead, street, postal, e-mail and web site address, fax and telephone number;
· a statement of the hazard and the associated risk;
· dates when the product was available for sale;
· what immediate action consumers should take (eg, cease use, store safely);
· who consumers should contact to receive a refund or have the product repaired or replaced (eg, manufacturer, wholesaler, agent or retailer);
· business and after hours telephone numbers for further information, preferably toll-free; and
· advice that the recall is at the expense of the supplier.
How The ACCC can help with your recall
The ACCC can help you by providing guidance on recall procedures, advising on the type of publicity suitable for your recall, and posting your recall to the Product Recalls Australia web site at www.recalls.gov.au.
Saturday, April 7, 2007
Recommendations of ensuring food safety~
Recommendation of ensuring safety of pound cake: 1 Maintaining Good personal Hygiene.As human are the major source of food contamination.Food workers must observe the highest possible standards of personal hygiene to make certain that food does not become contaminated by pathogenic microorganisms, physical or chemical hazards. High standards of personal hygiene also play an important part in creating a good public image, as well as protecting food. Poor handwashing is one of the leading causes of foodborne illness. Standard operating procedures for the correct handwashing method / safe hands procedure should be taught to workers.For example: Workers should wash their hands clean and use a glove while working with food products, both raw and cooked. 2 Keeping the area of working place aseptic and clean. Also it is important to maintain the cleanliness of the equipments and machines used to handle the product, while also keeping them thoroughly sanitized. 3 Checking computerized or automated time and temperature devices.Check the equipment regularly. We can reduce bacterial growth in potentially hazardous foods by limiting the time food is in the "danger zone" (140 F to 41 F) during any steps of the food flow from receiving through service. The FDA Food Code recommendation no more than a cumulative 4 hours in the danger zone. For example: The temperature of freezer and the time-temperature of the oven while baking. Make sure they are working at accurate and optimum level. 4 Avoid cross-contamination from:a. Raw food to cooked foodb. Equipment to foodc. Work surface to foodd. People to food
5 Set up of HACCP programme: the programme is designed to accommodate the types of products produced , the production equipment and the process of production., and to identify problem areas and take action to ensure the food production is safe for consumption.
6 Quality check of the ingredients upon receiving: Make sure that the ingredients are bought from reliable suppliers and check for Certificate of analysis(COA). Checking for :physical quality , chemical quality, microbial quality, shelf life under specified storage condition, packaging format and delivery mode.
7 Proper storage of the ingredients to reduce the chance of contamination and deterioration by : eliminating pest, prohibiting or preventing the growth of microorganism, control chemical and physical deterioration by excluding air or oxygen , light , deleterious/harmful contaminants. Practice first-in-first-out(FIFO) principle to allow stock rotation and ensure freshness of the ingredients.
8 Environment control : The moisture level and temperature and ventilation condition of the production area and storage room should be closely monitored.
Improper holding temperatures,
Inadequate cooking, such as undercooking raw shell eggs,
Contaminated equipment,
Food from unsafe sources,
Poor personal hygiene, and
Others (such as, pest and rodent infestation and improper food storage).
5 Set up of HACCP programme: the programme is designed to accommodate the types of products produced , the production equipment and the process of production., and to identify problem areas and take action to ensure the food production is safe for consumption.
6 Quality check of the ingredients upon receiving: Make sure that the ingredients are bought from reliable suppliers and check for Certificate of analysis(COA). Checking for :physical quality , chemical quality, microbial quality, shelf life under specified storage condition, packaging format and delivery mode.
7 Proper storage of the ingredients to reduce the chance of contamination and deterioration by : eliminating pest, prohibiting or preventing the growth of microorganism, control chemical and physical deterioration by excluding air or oxygen , light , deleterious/harmful contaminants. Practice first-in-first-out(FIFO) principle to allow stock rotation and ensure freshness of the ingredients.
8 Environment control : The moisture level and temperature and ventilation condition of the production area and storage room should be closely monitored.
Improper holding temperatures,
Inadequate cooking, such as undercooking raw shell eggs,
Contaminated equipment,
Food from unsafe sources,
Poor personal hygiene, and
Others (such as, pest and rodent infestation and improper food storage).
Tuesday, April 3, 2007
What i hav done so far~
11. What spoilage does it cause to pound cakes and what steps should be reinforced?
The Avian flu will infect the chicken.The Virus will pass to human via poultry products,which will cause food borne disease .In this recipe, whole eggs and egg yolks are used as ingredients, fresh shell eggs may contain certain bacteria that can cause foodborne illness. The bacteria are Salmonella enteritidis, which will make people more vulnerable to food borne disease. Storing the eggs and egg yolks in refrigerator at 2-4’C ,this step should be reinforced.The temperature should be closely monitored in order to keep the eggs and egg yolks out of the temperature danger zone, that will prevent the eggs from spoiling and the microbes from growing. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be held refrigerated until they are needed
Handle Eggs Safely—Wash hands, utensils, equipment and work areas with warm, soapy water before and after contact with eggs and egg-rich foods. Which will minimize the chance of cross contamination, and not be held in the temperature range of 40 to 140 for more than 2 hours.
Baking for 1 hour at 170’C---The baking temperature should be high enough to kill the bacteria.
12. How should we store ingredients which are highly susceptible to these bacteria to stop it from spreading to other ingredients?
Buy Clean Eggs—At the store, choose Grade A or AA eggs with clean, uncracked shells. Make sure they've been refrigerated in the store. Any bacteria present in an egg can multiply at room temperature.
Refrigerate Eggs—Take eggs straight home and store them immediately in the refrigerator set at 40°F or slightly below. Store them in the grocery carton in the coldest part of the refrigerator, not in the door. Don't wash eggs. That could increase the potential for bacteria on the shell to enter the egg.
Use Eggs Promptly—Use raw shell eggs within 3 to 5 weeks. Hard-cooked eggs will keep refrigerated one week. Use leftover yolks and whites within 4 days.If eggs crack on the way home from the store, break them into a clean container, cover it tightly, and keep refrigerated for use with in 2 days.
Freeze Eggs for Longer Storage—Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can be frozen by themselves. Use frozen eggs within a year.If eggs freeze accidentally in their shells, keep them frozen until needed. Defrost them in the refrigerator. Discard any with cracked shells.
The Avian flu will infect the chicken.The Virus will pass to human via poultry products,which will cause food borne disease .In this recipe, whole eggs and egg yolks are used as ingredients, fresh shell eggs may contain certain bacteria that can cause foodborne illness. The bacteria are Salmonella enteritidis, which will make people more vulnerable to food borne disease. Storing the eggs and egg yolks in refrigerator at 2-4’C ,this step should be reinforced.The temperature should be closely monitored in order to keep the eggs and egg yolks out of the temperature danger zone, that will prevent the eggs from spoiling and the microbes from growing. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be held refrigerated until they are needed
Handle Eggs Safely—Wash hands, utensils, equipment and work areas with warm, soapy water before and after contact with eggs and egg-rich foods. Which will minimize the chance of cross contamination, and not be held in the temperature range of 40 to 140 for more than 2 hours.
Baking for 1 hour at 170’C---The baking temperature should be high enough to kill the bacteria.
12. How should we store ingredients which are highly susceptible to these bacteria to stop it from spreading to other ingredients?
Buy Clean Eggs—At the store, choose Grade A or AA eggs with clean, uncracked shells. Make sure they've been refrigerated in the store. Any bacteria present in an egg can multiply at room temperature.
Refrigerate Eggs—Take eggs straight home and store them immediately in the refrigerator set at 40°F or slightly below. Store them in the grocery carton in the coldest part of the refrigerator, not in the door. Don't wash eggs. That could increase the potential for bacteria on the shell to enter the egg.
Use Eggs Promptly—Use raw shell eggs within 3 to 5 weeks. Hard-cooked eggs will keep refrigerated one week. Use leftover yolks and whites within 4 days.If eggs crack on the way home from the store, break them into a clean container, cover it tightly, and keep refrigerated for use with in 2 days.
Freeze Eggs for Longer Storage—Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can be frozen by themselves. Use frozen eggs within a year.If eggs freeze accidentally in their shells, keep them frozen until needed. Defrost them in the refrigerator. Discard any with cracked shells.
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