[News]

Lab Results of E. coli Testing May Not Be Indicative of What
Happens in the ‘Real’ World Lab Results of E. coli Testing
May Not Be Indicative of What Happens in the ‘Real’ World

Recent research is showing that pathogenic Escherichia coli bacteria can survive harsh-er conditions than standard laboratory, non-pathogenic strains. According to studies by Dr. Karin Heurlier and colleagues at the Universities of Nottingham and Birmingham in conjunction with Biolog Inc. of California, the strains of bacteria that cause food poisoning have been shown to have marked differences in the numbers of genes they carry compared to laboratory strains of E. coli. Some of these genes may enable them to survive stresses such as those caused by modern food processing techniques or exploit food sources that laboratory E. coli strains cannot use.

Researchers used phenotype microarrays that enabled them to compare about 2,000 growth characteristics of several pathogenic E. coli with a non-pathogenic laboratory E. coli strain. The researchers found differences between strains in how they responded to antimicrobial compounds, and in their reactions to oxygen availability, acidity and chemical stresses. They could also use different constituents in foods for their nutrition compared to standard laboratory E. coli strains.

“The laboratory E. coli strain K-12 is one of the best understood organisms on Earth,” Heurlier said. “But because it has become so used to being grown in laboratory conditions, it may not react to stresses in the same way as pathogenic strains – such as E. coli  O157:H7 can. Our research shows that there are definite growth and nutrition differences between E. coli strains and therefore results obtained with laboratory strains may not be typical of what happens in the ‘real’ world.”

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FSIS Proposes Interstate Shipping Regulations for Small Plants

WASHINGTON—USDA/FSIS has published proposed regulations to implement a voluntary cooperative program under which select state-inspected establishments will be eligible to ship meat and poultry products in interstate commerce. The program was created in the 2008 Farm Bill to supplement the existing federal-state cooperative inspection program to allow state-inspected plants with 25 or fewer employees to ship products across state lines.

“This new cooperative interstate shipment program will provide new economic opportunities for many small and very small meat and poultry establishments, whose markets are currently limited,” said USDA Deputy Under Secretary for Food Safety Jerold Mande. “We can provide new markets for these establishments, while maintaining the integrity of the federal mark of inspection.”

Currently, 27 states operate state meat or poultry inspection programs, and FSIS verifies that the state programs are implementing requirements that are “at least equal to” federal inspection acts. Under the proposed rule, selected establishments will receive inspection services from federally trained and supervised state inspection personnel who will verify that the establishments meet all federal food safety requirements. The products produced under the program will bear a USDA mark of inspection, enabling interstate shipment.
Comments will be accepted on the proposed regulation through November 16. Information is available at the Federal eRulemaking Portal at www.regulations.gov.

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Dr. David Acheson Joins QA Advisory Board
QA (Quality Assurance & Food Safety) announced an addition to its Advisory Board with the paneling of Dr. David Acheson, managing director, food and import safety practice, at Leavitt Partners and former FDA Associate Commissioner of Foods. 

Dr. Acheson had been with the FDA since 2002 when he was appointed as Chief Medical Officer. Prior to that,  Acheson practiced internal medicine and infectious diseases in the United Kingdom, after which he moved to the U.S. where he conducted basic molecular pathogenesis research on foodborne pathogens. Dr. Acheson’s extensive food safety background, numerous publications and international recognition for his public health expertise in food safety and research in infectious diseases will be of benefit to the QA Advisory Board.

In 2008, QA created its Advisory Board to provide input and perspective into the editorial content, direction and market involvement of its print and electronic media. The paneling of this board of experts from various sectors of the industry has benefited the QA staff and board members, themselves, through cross-sector insights, advisement and networking initiatives. In addition, the experience and expertise of the board has enhanced the quality and applicability of the information QA magazine brings to its readers.