Can't We Stop Salmonella?

Recently, we have seen a rash of recalls because of Salmonella.

The first question that comes to mind is, "Did they not properly process the product to kill Salmonella?" and of course that is followed by "Did the processed product become recontaminated?".

Two companies are recalling granola bars this week. They may well be associated with the Thumb Oilseed recall of toasted grits. The organic grits may have been used in the production of the bars.

Trader Joes is recalling Chewy Granola Bars and Lovin Oven is recalling Healthy Valley Organic Peanut Crunch, Dutch Apple, and Wildberry Chewy Granola Bars. Check with your retailer to see if you have any of the recalled items.

The ingredients that are used in production should be tested for contaminants. Will this ensure that every contamination is caught? NO! Testing is only as a backup precaution. However, we can no longer trust a certificate of analysis. We do not know every plant's procedures and we are not sure that everything was properly processed and not recontaminated.

Ensure that when you are making ready to eat items from ingredients that your procedures allow for proper processing and that includes the cooking or heat treating in temperature and duration to kill bacteria.  If the bars or product is too thick or too cold before heating, the core temperature may not reach the level necessary to kill the micro-organisms.

Also, review all of your handling procedures to ensure that raw materials can never come in contact with the processed product, product surfaces or the packaging that will touch the product. Are your raw materials stored in the same room as your packaging? Is there opportunity for cross-contamination?

Questions need to be asked and operations observed to note where problems exist in your HACCP and Pre-Requisite Programs.

Be informed and be food safe. Our lives depend on it.
Rudy
rudy@powerinlearning.com

Protein Technology Destroys Food Illness Bacteria

Science has been busy at the university level investigating ways to stop the plague and to stop food borne illnesses. In technology developed at UCLA and UCSD, the AvidBiotics Corporation was started to investigate use of proteins that could specifically connect with and destroy bacteria.

Investigators looked at work that was done on bacteriophages which can attack bacteria and insert their viruses inside of the bacteria, such as E. coli or Salmonella and grow within and destroy the bacteria. These are already approved by the FDA as food additives to reduce bacteria levels.

The difference with the protein, known as R-type pyocins is that they connect with the bacteria and simply puncture the cell wall and let the contents leak out, destroying the bacteria. Since there is no DNA shared it would appear that the bacteria could not "learn" to protect itself or become resistant to the protein.  We know that bacteria can become resistant to antibiotics. Certainly, we do not need to develop any more super bacteria by making them resistant to methods of destruction that we have available.

This company is working on a research grant to develop proteins to attack bacteria that could be involved in the plague and be used for Biodefense in case of a Bioterror threat.

There are still many questions that need to be answered and hurdles to cross. One question that certainly needs to be answered is "Can the protein bind with cells in our bodies and destroy them?". Early tests would indicate that the host might not be attacked.

Ecolab has put its financial muscle behind the company, so that it will be first on the block with another weapon in the arsenal to attack bacteria and protect the public.

The future is now. Stay informed. Give me your thoughts on this new form of playing with science and your health.
Rudy
rudy@powerinlearning.com