Food Safety Magazine, February/March 2012

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TESTING(continued from page 15)Deciding to Use a LaboratoryThis is arguably one of your most importantdecisions in testing. The decisionto outsource or not, followed by selectingthe preferred lab with whom to establisha long-termworking relationshipwill influence yourother decisions relatedto method selection.Your laboratory partnershould be a resource,able and willing tohelp you evaluate optionsand make decisions(see the sidebar,below). You maychoose to associatewith a reputable thirdpartylab for all or justa portion of yourtesting.Outsourcing bringsmany advantages, including:Independence inReporting Results. A third-party lab bringsan expectation of impartiality to yourcertificate of analysis (CoA) and relievesdirect employees from being responsiblefor defending positive results when theydo arise.Employee Training. Running a laboratoryrequires hiring and training laboratorypersonnel to perform the analyticalwork required. Working with a thirdpartylab that is experienced in hiring““One essentialelement of a welldesignedfood safetyprogram is adequateand appropriateand developing these specialized skills allowsyou to focus on efficiency in yourcore business of food production.ISO 17025 Accreditation. Laboratoryaccreditation is an important assurancethat analytical methodsare performed properlyand results are reproducible.LIMS Database. In additionto providing aCoA, your third-partylab may provide accessto a database programthat allows you to createreports and observetrends in your data.Automation of thesecapabilities can savesignificant labor costsassociated with creatingreports manuallywithin your organization.Costs. You may findthat outsourcing yourtesting is economically favorable whenyou add up all the costs associated withrunning an on-site laboratory, includingthe hidden costs of labor, systems, training,documentation, accreditations andoverhead.testing of both the”environment andproduct.”SummaryIn 2011, an outbreak of cantaloupeassociatedlisteriosis resulted in 30deaths, 146 infections and 1 miscarriageMore Information about LaboratoriesAPI Test Data: The American Proficiency Institute (API) provides a servicethat quantifies laboratory performance at accurately achieving the correct resultfor tested parameters on supplied samples. While API data are importantin evaluating the performance of a laboratory to accurately determine the statusof a supplied sample, it is improper to use these data to form a judgmentabout the overall sensitivity and specificity of a particular test method.ISO 17025 Laboratory Accreditation: This is your assurance that the laboratoryyou are considering to perform your testing has demonstrated proficiencyperforming the analytical method listed on the scope of accreditation. Yourlaboratory should be accredited to perform the testing that your business requires.As part of your review process, verify that the selected Listeria testmethod to be used is included in the current laboratory scope-of-accreditationdocument.over a 28-state distribution—one of theworst foodborne disease outbreaks inU.S. history. The Centers for DiseaseControl and Prevention investigation ofthis outbreak revealed the disturbing failureof a food safety system that couldhave prevented this catastrophe. Previouslisteriosis outbreaks are remarkablysimilar to the events of the 2011 outbreak—L.monocytogenes in a food productionenvironment went undetected foran extended period, eventually resultingin product contamination and subsequenthuman health consequences.As an industry, we have the tools todetect and prevent outbreaks of listeriosisand other foodborne disease. One essentialelement of a well-designed foodsafety program is adequate and appropriatetesting of both the environment andproduct. I have attempted to highlightthe emerging developments in Listeriatesting and the fundamentals of choosingthe most appropriate testingapproach for your business. nJim Byron shares his extensive knowledge and diverseexperience gained as an executive in thewater, chemicals, food testing laboratory and testkits business. With over 20 years of successful salesand marketing leadership in the energy and chemicalsindustry, he was recruited to a leadership rolein biotechnology and food safety in 2005. His scientificwork in close association with food industryleaders, exposure to production systems andstrong business foundation allow Byron to provideclear and useful information about Listeria testingto managers in today’s food production environment.He can be reached at 484.356.7283,www.linkedin.com/in/jimbyron828 orjb@xgenex.com.For more information on Listeria test kitsand the AOAC methods used, please seewww.foodsafetymagazine.com/article.asp?id=4446&sub=sub1.For more information on testing forListeria and other foodborneillness-causing microorganisms,please visitwww.foodsafetymagazine.com/signature.asp.64 F O O D S A F E T Y M A G A Z I N E
SPOTLIGHT: MEAT AND POULTRY(continued from page 49)Serious Commitment byManagement to Food Safetyand Quality is Essential forBusiness Growth andSuccessThe food supply and service industrycurrently is faced with several importantchallenges to business growth and success.The media recently has focusedheavy coverage on foodborne illness outbreaksand allergen-related product recalls,and this increased attentionunderscores the need for effective andproactive food safety and quality controlpractices to protect the viability of ourbusiness enterprises. Furthermore, withthe current economic situation, suppliersand processors must continue to identifyopportunities and implement best practicesthat are above and beyond their customers’specifications and expectations inorder to continue growing as businesses.The ability to effectively meet theseevolving industry demands requires thata food safety consciousness be part of thecorporate culture all the way throughfrom the upper management to the productionlevel. Otherwise, food establishmentsthat cut corners on food safety riskdevastating economic consequences andirreparable harm to their businesses. n2. Gapud, V. 2009/2010. Food Safety Trends in Retail and Foodservice. Food Safety Magazine.December/January.3. www.aibonline.org/auditservices/GFSI_CertSchemes.html.4. Gapud, V. 2006. Driving Best Practices in Distribution. Food Safety Magazine. August/September.5. Flynn, D. 2011. Allergens Have Caused Most Meat Recalls This Year. Food Safety News. July 8.6. The Association of Food, Beverage and Consumer Product Companies (GMA). 2008. Guidelines forValidation of Consumer Cooking Instructions for Not-Ready-To-Eat (NRTE) Products.For more information on meat and poulty safety, please visitwww.foodsafetymagazine.com/signature.asp.Is yoursurface testingall it’scracked upto be?Veny Gapud, M.S. is the corporate food safetyand quality assurance officer for Fieldale FarmsCorporation. She was the recipientof the 2011 International Associationfor Food Protection(IAFP) Harold Barnum IndustryAward that recognized her outstandingservice to IAFP, thepublic and the food industry. She is also a currentmember of the USDA FSIS National Advisory Committeeon Meat and Poultry Inspection (NACMPI),former chairperson of the Retail Food Safety andQuality PDG of IAFP, a former President of theGeorgia Association for Food Protection and a currentmember of the Food Safety Magazine EditorialAdvisory Board. Gapud can be reached atvenygapud@fieldale.com.References1. Marler, W. 2007. Food Safety & the CEO-Keys to Bottom Line Success. Food Safety Magazine.October/November.You can’t afford even a twinge of doubt when it comes touncovering any hidden contaminants. Get cracking withPuritan environmental swabs — known to deliver superiorcollection for reliable results. Our top-quality swabs comein various sizes, shapes, and tip fibers, with and withoutmedia. To request free samples of environmentalswabs, scan the code at left or visit ourwebsite at puritanmedproducts.com/enviro.800-321-2313 • puritanmedproducts.comPuritan Medical Products Company LLC, Guilford, Maine 04443-0149 USAAn affiliate of Hardwood Products Company ISO 9001:2008US MANUFACTUREDF E B R U A R Y n M A R C H 2 0 1 2 65
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Editor’s LetterAntibiotic Resista
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News BitesFDA Sued Over Nanotechnol
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REGULATORY REPORTBy Markus Lipp, Ph
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REGULATORY REPORTIn a globalized fo
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WELCOMEWHO ATTENDS THE SUMMITSoluti
Page 30: Providing the highestquality educat
Page 34 and 35: ®®EXHIBITOR SHOWCASETHEATRESThe E
Page 38 and 39: CONFERENCE SESSIONS THURSDAY, APRIL
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Page 44: FOOD SAFETY INSIDERNovel Developmen
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Page 49 and 50: Discover a million reasonsTotal Pla
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Page 65 and 66: SPOTLIGHT: MEAT AND POULTRYUnlike r
Page 67 and 68: Solutions for TodayPlanning for Tom
Page 69 and 70: CATEGORY: INGREDIENTScolors. Howeve
Page 71 and 72: MORESAFETY. RESEARCH. TRENDS.MANAGE
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Page 83 and 84: Advertisers IndexAdvanced Instrumen
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Food Safety Magazine, February/March 2012

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