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Typhoid Mary
This is when the impotance of sanitation when it comes to cooking comes to light via Mary Mallon. Also known as Typhoid Mary -
E. coli O157:H7 outbreak at Jack in the Box
This event brings food safety and foodborne disease emphatically to the attention of the nation and introduces the organism Escherichia coli into the public consciousness. The outbreak, traced to undercooked hamburger meat containing E. coli O157:H7 served by the fast-food chain, sickens more than 600 people in four western states. Four children die of hemolytic uremic syndrome (HUS). “It was the first time people focused on the pathogen E. coli 0157:H7, and that outbreak really created the urg -
“Assay for motile facultative anaerobic pathogens” patent
This patent, on a method to detect L. monocytogenes in a total time of 24 to 36 hours, is the first of several issued to Daniel Y.C. Fung, PhD, a charter member of the Food Quality & Safety Editorial Advisory Panel and one of the originators of rapid methods and automation in microbiology, and Linda Yu. -
Efforts begin to develop steam pasteurization of beef carcasses
The Jack in the Box E. coli outbreak prompts Panel member Craig Wilson, who at the time was working at Frigoscandia (Bellvue, Wash.), and others to begin discussion of ways to prevent such outbreaks. They begin development of steam pasteurization of beef. By late 1994, they file a U.S. patent application, “Method and Apparatus for Steam Pasteurization of Meats.” -
E. coli 0157:H7 declared an adulterant in raw ground beef
In a landmark speech to the American Meat Institute, Michael R. Taylor, then administrator of the USDA’s Food Safety and Inspection Service (FSIS), states “we consider raw ground beef that is contaminated with E. coli O157:H7 to be adulterated within the meaning of the Federal Meat Inspection Act…We plan to conduct targeted sampling and testing of raw ground beef at plants and in the marketplace for possible contamination. We know that the ultimate solution to the O157:H7 problem lies not in com -
Creation of several food safety networks
In response to the E. coli 0157:H7 outbreak, several government initiatives to improve food safety intelligence were founded, including PulseNet, FoodNet, and NARMS. PulseNet is a national network of public health and food regulatory agency laboratories coordinated by the Centers for Disease Control and Prevention (CDC). The name derives from the use of standardized pulsed-field gel electrophoresis (PFGE) molecular subtyping (DNA fingerprinting) to identify and distinguish foodborne disease-cau -
The “Mega-reg”
FSIS enacts the final rule implementing “Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems” for meat and poultry facilities. This landmark ruling establishes requirements for meat and poultry facilities to reduce the occurrence and numbers of pathogenic organisms on their products through implementation of sanitation standard operating procedures, regular microbial testing, and the development of preventive controls known as HACCP. -
CSPI Outbreak Database
The CSPI establishes its Outbreak Alert! database to allow CSPI to independently evaluate problems and progress in the U.S. food supply. The database contains information and analysis on outbreaks that have been fully investigated, i.e., in which both a pathogen and a food are identified. CSPI also regularly publishes Outbreak Alert! and analyzes state reporting practices in reports such as All Over the Map. “Today the outbreak database contains 7,000 outbreaks, tracking more than 20 years, sta -
Seafood HACCP rule
The HACCP Regulation for Fish and Fishery Products, requiring processers of fish and fishery products to develop and implement HACCP systems for their operations, becomes effective. “For food safety in seafood, the major milestone was the 1997 HACCP regulations,” says Steven Wilson, chief quality officer, USDC Seafood Inspection Program. “That has been the model for the FDA putting out other HACCP regulations. After the seafood HACCP regulations came those for fruit juice.” -
Founding of the GFSI
The Global Food Safety Initiative (GFSI) is an industry initiative devoted to continuous improvement of food safety management systems to ensure confidence in the safety of the food supply worldwide. Experts collaborate in numerous working groups to address food safety issues defined by GFSI stakeholders. -
HACCP rules for juice
Effective in 2002 (January 2003 for small businesses), the FDA circulates HACCP rules for production of fruit juice and juice concentrate. Processors making 100 percent juice or a concentrate for subsequent beverage use must apply HACCP principles. For beverages containing less than 100 percent juice, only the juice ingredient must apply to HACCP principles. -
ISO 22000 management standard
The International Organization for Standardization (ISO) promulgates ISO 22000, addressing food safety management to help facilities identify and control safety hazards. The standard stresses interactive communication, systems management, and HACCP principles. It emphasizes a combined effort of all parties in the food chain is needed since hazards can occur at any point. “When ISO 22000 came out, that was a milestone, not just in seafood but foods in general,” says Wilson. “It was the first tim -
Food allergen labeling
The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), an amendment to the Federal Food, Drug, and Cosmetic Act, requires the labels of foods that contains a “major food allergen” to declare the presence of the allergen. -
Multi-state E. coli 0157:H7 outbreak in spinach
The outbreak results in 205 confirmed illnesses in 26 states and three deaths, according to the FDA. The CDC reported that 102 people were hospitalized and 31 developed HUS. All spinach implicated in the outbreak was traced to a California firm. “One thing that really came to light in the 2000s was the risks that are carried on our fresh produce, like fresh leafy greens and fresh vegetables,” comments DeWaal. “Fresh produce is linked to a large number of outbreaks and illnesses in our database, -
Melamine in infant formula
China reports melamine contamination in infant formula, causing kidney problems and kidney stones in babies. Melamine was intentionally added to milk to artificially increase the measured protein content. -
Salmonella and peanuts
The Peanut Corp. of America’s (PCA) products were the source in an outbreak of Salmonella typhimurium illnesses that killed nine people and sickened more than 700. The recall prompted by the outbreak involved thousands of products made by more than 300 companies. This February, criminal charges were filed against the former owner and other company employees, charging that they misled customers—not revealing when tests detected Salmonella in products from a plant in Blakely, Ga. -
Outbreak of Salmonella enteritidis in eggs
The CDC identifies a nationwide, sustained increase in cases of Salmonella enteritidis infections uploaded to the PulseNet database. The CDC estimates that approximately 1,939 reported illnesses are likely associated with the outbreak. Epidemiologic investigations pointed to eggs as the source, and a nationwide recall followed. By August, according to a CNN report, the recall included half a billion eggs. -
Egg safety regulations
Food safety requirements for egg producers with 50,000 laying hens or more take effect. Among other things, the new rules require producers to adopt preventive control measures and to use refrigeration during egg storage and transportation. -
FSMA signed into law
The Food Safety Modernization Act (FSMA), the most sweeping U.S. reform of food safety law in more than 70 years, was signed into law by President Obama. The reform, which is still in the process of being implemented, is intended to improve the safety of the U.S. food supply by shifting the focus of regulators to prevention of contamination. Major components include the following. -
Hold-and-test strategy
The USDA FSIS announces that beginning in 2013 producers will be required to hold shipments of non-intact raw beef and all ready-to-eat products containing meat and poultry until they pass USDA testing for foodborne adulterants. Products will not be allowed to enter the market until they test negative for Shiga-toxin producing E. coli. -
Undeclared horse meat
Irish food inspectors detect horse meat in beef burgers and shortly thereafter similar incidents occur in more than 10 other European countries, propelling food fraud into the public spotlight. The scandal shakes consumer confidence, prompting proposed penalties for this type of labeling fraud.
