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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Constituent Update - August 26, 2016

FSIS to Begin Testing All Pasteurized Egg Products for Listeria monocytogenes

FSIS analyzes pasteurized egg products for the presence of Salmonella, to make sure the products are safe and wholesome. Currently, if pasteurized egg products bear a shelf-life claim, the Agency also samples them for Listeria monocytogenes (Lm). FSIS analyzes for Salmonella and Lm because they are pathogens of public health concern and may adulterate ready-to-eat (RTE) products, including
pasteurized egg products.

To enhance public health protection associated with pasteurized egg products, FSIS is modernizing its egg products sampling program to mirror FSIS’s other RTE testing programs. On Sept. 21, 2016, FSIS will begin analyzing all domestic and imported pasteurized egg products sampled for Lm, not just those bearing shelf-life claims. FSIS will also eliminate the analysis for Lm at the end of shelf-life on products with such claims under the domestic egg products sampling program known as EGGDOM. Instead, FSIS will continue to collect samples of dried, liquid, and frozen pasteurized egg products under the egg monitoring sampling projects and test them for Salmonella and Lm.

Back-To-School Food Safety Tips for Parents and Caregivers

It is time for back to school, back to the books, back in the saddle, or back in the car for anyone shuttling students to and from school. The new school year means back to packing lunches and after school snacks for students, scouts, athletes, dancers, and all the other children who carry these items to and from home. The one ‘back’ you do not want to reacquaint children with, however, is foodborne bacteria.

Bacteria that can cause foodborne illness, commonly known as food poisoning, grow rapidly at temperatures between 40 and 140 degrees Fahrenheit. In just two hours, these microorganisms can multiply to dangerous levels. To make sure lunches and snacks are safe for those you pack for, follow the USDA’s four steps to food safety: Clean, Separate, Cook and Chill.

Packing Tips

•  If the lunch/snack contains perishable food items like luncheon meats, eggs, cheese, or yogurt, make sure to pack it with at least two cold sources. Harmful bacteria multiply rapidly so perishable food   
   transported without an ice source won’t stay safe long.
•  Frozen juice boxes or water can also be used as freezer packs. Freeze these items overnight and use with at least one other freezer pack. By lunchtime, the liquids should be thawed and ready to drink.
•  Pack lunches containing perishable food in an insulated lunchbox or soft-sided lunch bag. Perishable food can be unsafe to eat by lunchtime if packed in a paper bag.
•  If packing a hot lunch, like soup, chili or stew, use an insulated container to keep it hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Tell
   children to keep the insulated container closed until lunchtime to keep the food hot - 140 °F or above.

Storage Tips

•   If possible, a child’s lunch should be stored in a refrigerator or cooler with ice upon arrival. Leave the lid of the lunchbox or bag open in the fridge so that cold air can better circulate and keep the food cold.

Eating and Disposal Tips

•  Pack disposable wipes for washing hands before and after eating.
•  After lunch, discard all leftover food, used food packaging, and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illness.

Consumers can learn more about key food safety practices at Foodsafety.gov, by ‘following’ @USDAFoodSafety on Twitter, and by ‘liking’ Facebook.com/FoodSafety.gov. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov, available from 10 a.m. to 4 p.m. Eastern Time, Monday through Friday, in English or Spanish.

If you have questions about storage times of food or beverages, download USDA’s new FoodKeeper application for Android and iOS devices. By helping users better understand food storage, the FoodKeeper empowers the public to choose storage methods that extend the shelf life of the food and beverages in their home. Better food storage should reduce food waste and reduce the frequency of users preparing and eating products that may be spoiled. The application was recently updated to include food storage information in both Spanish and Portuguese.

Policy Updates

FSIS notices and directives on public health and regulatory issues are available at http://www.fsis.usda.gov/wps/portal/fsis/topics/regulations. The following policy updates were recently issued:

  • Notice 55-16 - Public Health Information System Dashboard Alerts Widget
  • Notice 56-17 - Political Activity Guidance Reminder
  • Notice 57-16 - Elimination of the EGGDOM Sampling Program
  • Directive 1306.8 Rev 2 - Security Awareness and Training
  • Directive 7120.1 Revision 37 - Safe and Suitable Ingredients Used In the Production of Meat, Poultry, and Egg Products
  • Docket No. FSIS-2016-0027 - Statements That Bioengineered or Genetically Modified (GM) Ingredients or Animal Feed Were not Used in Meat, Poultry, or Egg Products

Export Requirement Updates

The Library of Export Requirements has been updated for products for the following countries:

  • Israel
  • Saudi Arabia
  • Singapore
  • South Africa

Complete information can be found at http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/exporting-products.

Sign Up for Siluriformes Fish Inspection Email Updates

Want the latest news and information about Siluriformes fish inspection? FSIS’ email subscription service is an easy way to keep up with Agency news. You can receive e-mail notifications when new Siluriformes fish inspection information is posted. You can add or delete your subscription updates at any time and you have the option to password protect your account. For more information, visit http://www.fsis.usda.gov/subscribe.

Food Recalls and Alerts

For information regarding recalls, please contact the Congressional and Public Affairs Staff at (202) 720-9113. You can also receive e-mail notifications when public health alerts and recalls are issued. Register at http://www.fsis.usda.gov/subscribe.

Follow Us On Twitter

Follow FSIS on Twitter at http://www.twitter.com/USDAFoodSafety to find food safety information for at-risk populations, along with tips and resources to keep consumers and other interested groups informed of the latest agency news and events.