Minnesota Department of Health (MDH),
Food Safety Partnership (FSP) and
PWDU Quarterly Update
Volume 7, Issue 4, October 7, 2013
Note from the Editor ........................................................ 1
Training Calendar ............................................................ 1
Training Calendar
Training Events ............................................................... 2
Date
Org.
Details
Healthy Swimming Update .............................................. 3
Oct 2
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Oct 2
FSP
9:45 a.m. to 1:00 p.m.
Juice HACCP, Closed
Loop Ecosystems
Oct 24
and 25
MDH/FPLS
Food Code Training – full
Freeman B144
Nov 4
and 5
Flavorseal
Nov 6
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Nov 7
and 8
MDH/FPLS
Equipment,
Communication, Report
Writing Training – full
Freeman B144
Nov 14
and 15
MDH/FPLS
Risk Based Inspections
Training – full
Freeman B144
Dec 4
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Dec 4
FSP+
9:45 a.m. to 1:00 p.m.
Epi 101
Jan 8,
2014
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Bug of the Quarter: Vibrio ............................................... 4
Tip of the Quarter ............................................................ 5
MDH Disease Control Newsletter ................................... 6
P.E.P. Talk: Program Evaluation Pointers ...................... 6
Farm to School (F2S) Grants .......................................... 7
Food Code Revision: Stakeholder Meetings ................... 7
Climate Change Corner .................................................. 8
TM
Zombie Epidemiology ...................................................... 9
In the News ..................................................................... 9
Partnership and Workforce Development Unit Staff
Contact Information ....................................................... 11
Note from the Editor
Zombies and GE Foods and Shellfish! Oh my!
If you’re looking for a scare this Halloween, skip the
haunted house and curl up with this issue of the
PWDU/FSP newsletter. We’ve got a zombie outbreak,
genetically engineered foods and increasing rates of
Vibrio in shellfish.
Happy Reading, Sarah and the PWDU team
1
Reduced Oxygen
Packaging and HACCP
Workshop - full
8:00 a.m. to 5:00 p.m.
and
8:30 a.m. to 1:00 p.m.
Brian Nummer, PhD and
Tim Franks
Date
Org.
Details
Jan 22
and 23
MDH/FPLS
Pool Operator Training
Times TBA
Contact Angie Cyr
Jan 30
MEHA
Winter Conference
Continuing Education
and Conference Center
U of MN
St Paul Campus
Feb 5
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Feb 5
FSP
9:45 a.m. to 1:00 p.m.
Mar 5
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Apr 2
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Apr 2
MDH/FPLS
FSP+
9:45 a.m. to 1:00 p.m.
Agenda TBA
May 1
and 2
May 7
MEHA
MDH/FPLS
design, and will be “off the grid,” using solar power,
soon. Tilapia are hatched, grown and harvested in the
facility, which also incorporates aquaculture of lettuce,
tomatoes, peppers and basil. Algae beds purify the
water and provide a rich source of algae oil, which can
be used as fish feed or converted into biodiesel.
Find more information about the project at
http://www.silverbay.com/buspark.htm. View a video
here http://www.youtube.com/watch?v=3BWuziDfr40.
FSP agendas are available online at
http://www.health.state.mn.us/divs/eh/food/pwdu/fsp/ind
ex.html.
For CEUs or site information, contact Jennifer Rief, 651201-5408, [email protected].
FSP+ Videoconferences
Food Safety Partnership Plus (FSP+) videoconferences
are opportunities for the regulatory community, industry
and consumers to meet and learn about current issues
impacting various environmental health issues.
FSP+ videoconferences originate from the Freeman
Building in St. Paul (B-107), and are available for live
stream and at videoconference sites throughout the
state.
Spring Conference
Arrowwood Resort
Conference Center
Alexandria
FSP+ Field Trip
On September 10, 2013 an intimate group of regulators,
food business operators and other interested persons
gathered in the St. Cloud area for tours of the Cold
Spring Bakery and Coborn’s, Inc. central baking facility.
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
View the updated PWDU training calendar at
Field trip attendees were able to observe first-hand how
bakery firms address real-time food safety concerns,
such as employee illness and personal hygiene, allergen
control, labeling and more. We observed a variety of
equipment in action, including mixers, proof boxes,
ovens, fryers, slicers and baggers.
We learned how recipes are
adjusted based on
season, and
had the
Training Events
FSP Videoconferences
The Fall FSP videoconference on
Wednesday October 2, 2013
featured Cassie Mueller from
Minnesota Department of
Agriculture and Bruce Carman
from the City of Silver Bay.
Cassie’s presentation included
information on the differences
between retail and wholesale processing of cider and
juice. Bruce described Silver Bay’s partnership with the
University of Minnesota, Duluth in developing a closed
loop ecosystem. The Eco-Industrial business park in
Silver Bay, MN is running at capacity for the current
opportunity to
computerized order
system in action.
watch a
tracking
Thanks to these two locally-owned businesses for
opening their doors for us to learn about the bakery
world!
2
Regulators’ Breakfast
Healthy Swimming Update
The purpose of the Regulators’ Breakfast is to establish
a forum that will contribute to statewide uniformity and
consistency amongst regulatory staff (local agency and
MDH) in the interpretation and application of statutes,
rules and procedures. This event is for regulatory
agencies. Contact Sarah Leach for more information
[email protected], 651-201-4509.
Model Aquatic Health Code
When the weather is warm, Minnesotans love spending
time in the water. Unfortunately, every year there are
illness and injuries associated with recreational water
reported to the Minnesota Department of Health. Many
of these could have been prevented if healthy swimming
practices were followed and aquatic venues were
properly maintained. In an effort to provide uniform
standards for aquatic venue operation that are scienceand practice-based, the Centers for Disease Control and
Prevention, state and local health departments, and
industry experts are developing the Model Aquatic
Health Code (MAHC). The purpose of the MAHC is to
serve as a guide for state and local policymakers when
updating codes that pertain to the design, construction,
operation, and maintenance of treated
aquatic venues. The MAHC can help
reduce outbreaks of waterborne
illness, drowning, emergency room
visits, and closures of aquatic
venues.
Food Safety Classroom Training
Minnesota Department of Health, Food, Pools, and
Lodging Services Section (MDH FPLS) has developed
and provides Food Safety Classroom Training sessions
on a regular basis to inspection and management staff
from MDH and local
delegated health
agencies. This
training is provided
to advance
knowledge,
encourage standard
procedures and
promote uniformity
between inspection
staff. It is
considered “Core” training and topics covered include:
•
•
•
•
MAHC module topics are:
•
FDA and MN food codes; statutes, rules and
regulations
Proper equipment use (e.g., thermocouples and pH
meters)
Effective communication and report writing
Risk-based inspections
•
•
•
•
•
•
•
•
•
•
•
•
•
Over the six days of classroom training, we build upon
the learning. The last day we take what has been
learned and in teams, document a complex flow chart,
identify hazards and CCPs, determine applicable MN
food code rules, practice demonstration of knowledge in
relation to the food identified in the flow chart and write a
risk control plan using the examples provided.
Sessions this year have included staff from Minnesota
Department of Agriculture, Dairy and Food Inspection
Division (MDA DFID), MDH FPLS, and more than 10
local agencies. The upcoming Autumn training (October
24 and 25, November 7, 8, 14 and 15) marks the third
session this year, bringing total attendees to 65.
Preface, user guide and
definitions
Regulatory program administration
Facility design and construction
Facility maintenance and operation
Operator training
Risk management/safety
Lifeguarding and bather supervision
Hygiene facilities
Recirculation systems and filtration
Monitoring and testing
Contamination burden
Fecal/vomit/blood contamination response
Disinfection and water quality
Ventilation and air quality
You can view all 14 MAHC modules at
http://www.cdc.gov/healthywater/swimming/pools/mahc/
structure-content/index.html. Each module contains an
abstract, the proposed code, and an annex describing
the scientific basis behind the standards in the code. The
final first edition of the MAHC is expected to be released
next summer.
Contact Jim Topie ([email protected]; 218-3026154) for information about future sessions.
3
How is Vibrio spread?
Bug of the Quarter: Vibrio
Most people become infected with Vibrio by eating raw
or undercooked shellfish, particularly oysters.
What is Vibrio
Vibrio is a bacterium that lives in
brackish saltwater and causes a
diarrheal illness in humans. It can
be found in coastal waters in the
United States and Canada and is
present in higher concentrations
during the summer. Vibrio
parahaemolyticus is the most
common species found in the United States. Vibrio
vulnificus is less common, but more deadly—more than
80 percent of patients require hospitalization and more
than 30 percent die. CDC estimates that Vibrio causes
80,000 illnesses, 500 hospitalizations, and 100 deaths in
the United States annually.
How can I prevent Vibrio infections?
•
•
What are the symptoms of Vibrio infection?
• Cook seafood thoroughly, especially
oysters.
• Keep raw seafood separate from produce
and other foods when shopping and storing
groceries.
• Prevent cross-contamination in the kitchen
by washing hands, cutting boards, countertops,
knives, utensils, and other surfaces after handling
raw foods.
To prevent skin infections, avoid exposing open
wounds to warm seawater.
Wash your hands with warm, soapy water for 20
seconds after using the bathroom, after changing
diapers, and before eating.
Increasing incidence of Vibrio
Infection with Vibrio causes watery diarrhea, stomach
cramps, nausea, vomiting, fever, and chills. Symptoms
usually begin within 1 to 3 days of ingesting Vibrio. Vibrio
can also cause a skin infection when open wounds are
exposed to warm seawater.
Vibrio infections are most common during warmer
months, when waters naturally contain more Vibrio
organisms. According to Bill Marler’s Food Safety News
website, “Several studies have linked Vibrio’s quick
growth rate with rising ocean temperatures, a critical
condition favorable to the saltwater-based bacterium.
Instances of Vibrio have started showing up in colder
places where they were largely unheard-of before.”
According to the 2012 CDC Food Safety Progress
Report, the incidence of Vibrio infection was 43 percent
higher in 2012 compared with 2006 to 2008.
How long does Vibrio infection last?
Gastrointestinal symptoms usually last about three days.
Many people infected with Vibrio will recover on their
own, however treatment may be available from your
health care provider.
Myths and Facts about Vibrio vulnificus
Myths
Facts
Myth: Avoid eating oysters from
polluted waters and you’ll be fine.
Fact: Vibrio vulnificus in oysters has nothing to do with pollution. Rather these
bacteria thrive naturally in warm coastal areas (such as the Gulf of Mexico)
where oysters live.
Myth: An experienced oyster lover can
tell a good oyster form a bad one.
Fact: Vibrio vulnificus can’t be seen, smelled, or even tasted. Don’t rely on your
senses to determine if an oyster is safe.
Myth: Avoid raw oysters in months
without the letter “R” and you’ll be
safe.
Fact: While presence of Vibrio vulnificus bacteria is higher in warmer months,
according to the Department of Health and Human Service’s Centers for disease
Control and Prevention (CDC) , a full 40 percent of cases occur during colder
months from September through April.
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm085385.htm
4
Tip of the Quarter
Accurate records that are maintained in a manner that
allows them to be readily matched to each lot of
shellstock provide the principal mechanism for tracing
shellstock to its original source. If an outbreak occurs,
regulatory authorities must move quickly to close
affected growing areas or take other appropriate
actions to prevent further illnesses. Records must be
kept for 90 days to allow time for hepatitis A virus
infections, which have an incubation period that is
significantly longer than other shellfish-borne diseases,
to come to light.
Maintaining Shellstock Identification
In 1988, nearly 300,000 people in Shanghai, China,
became ill with hepatitis A after eating raw clams
harvested from shellfish beds near a raw sewage
discharge point. While hepatitis A rates in the U.S. have
been dropping since the introduction of the hepatitis A
vaccine in 1995, there were still an estimated 25,000
new hepatitis A virus infections in 2007. Hepatitis A is
usually spread through person-to-person contact or
through contaminated food or water. Raw shellfish, such
as the clams in the tragic 1988 outbreak, are one of the
most common foods associated with hepatitis A
outbreaks.
The 90 day requirement is based on the following
considerations:
Variable
Shelf-life of the product
Incubation period
Medical diagnosis and confirmation
Reporting
Epidemiological investigation
Total
Properly maintained shellstock tags help identify
products and harvest sites that may be implicated in a
foodborne illness outbreak. It is important to keep
shellstock separated because commingling of shellfish
from different containers can hamper
traceback efforts. Minnesota
requirements for shellstock
tags can be found in
4626.0220 3-203.12.
Days
14
56
5
5
10
90
In reality and as stated in the provision, the 90-day
“clock” starts at the time the container of shellstock is
emptied. Starting from the date of harvest is not correct
because the shellstock may be sold/consumed in less
than the 14-days of shelf life cited in the chart above.
Therefore, the 90 days may expire and the tag
discarded before an illness is reported and
investigated.
Here are some tips from FDA:
• Verify shellfish shipments are
from sources listed on the Interstate
Certified Shellfish Shippers List (ICSSL)
http://www.fda.gov/food/guidanceregulation/federalst
atefoodprograms/ucm2006753.htm
• Keep tags and labels with the containers of live
product.
• Maintain product at 41F (5C) or less.
• Do not mix different lots or species of shellfish.
• Wash your hands before handling or preparing food.
• Use utensils or gloves to handle ready-to-eat
shellfish. Never use your bare hands.
• Keep shellfish tags or labels with the product until
the containers are empty.
• Keep shellfish tags or labels on file for 90 days after
the container has been emptied.
• Keep shellfish tags and labels in chronological order
of dates sold or consumed.
• For easy traceability keep a log of tags and labels
and record the date the container is emptied on the
tag.
Shellstock could be frozen in the food establishment
during the 14-day estimated shelf life period, which
would effectively stop the clock on the shelf life. The
shellstock could be thawed and consumed past the 14day shelf life. In this case, the 90 days would expire
before consumption if the clock started 90 days from
the harvest date.
Freezing shellstock in the food establishment is not
usually done because, although oyster-in-the-shell can
be frozen with fair results, they do not have the same
texture and appearance of a fresh oyster when thawed.
Commercially frozen oysters are frozen rapidly to retain
product quality.
- U.S. FDA Food Code Annexes, 2009
5
Oyster Harvest Area Closure Information
Observe and Record Details
Due to investigations of cases of Vibrio in Minnesota and
other states, Massachusetts has issued a closure of
oyster harvest areas and recall of oysters in the areas
affected by the closure. More information can be found
at http://www.issc.org/client_resources/binder1.pdf.
You are inspecting a busy grill during lunch. Not
surprisingly, you see the cook putting foods on the grill,
making sandwiches, adding garnishes and plating
meals—all without stopping to wash his hands! Might
you write: WASH HANDS AFTER HANDLING
CHICKEN/BURGER? Or might you document the out-ofcontrol risk factors on the inspection report like this:
LINE COOK USED BARE HAND TO PLACE RAW
CHICKEN BREAST AND BURGER ON GRILL AND TO
PLATE SANDWICH/PICKLE/CHIPS; WIPED HAND ON
TOWEL BUT DID NOT WASH HANDS BETWEEN
TASKS? The second
statement does a better job of
detailing the Who? What?
Why? When? and Where? of
the observed violations.
There have been several closures in the NY/NH/CT/MA
areas this summer. Many have reopened, but some
areas in CT and now in MA remain closed to oyster
harvesting. The Pacific NW has not been immune this
summer either, WA issued a recall of oysters back in
July. This website compiles all of the closures and reopenings: http://www.issc.org/closuresreopenings.aspx
MDH Disease Control Newsletter
The Minnesota Department of Health (MDH) Disease
Control Newsletter (DCN) has been published for over
20 years. Four issues are published annually, including a
yearly issue devoted to an annual summary of reported
communicable diseases. Follow the link below to view
the Annual Summary of Communicable Diseases, 2012,
and to subscribe to the DCN.
You don’t need to record every
temperature and sanitizer
measurement you take, but do
document enough information
to minimize miscommunication between you and anyone
who reads the report, such as the licensee, another
inspector, or county administrator. If an item is marked
“In” or “Out” on the CFP form, supporting comments
should be included on the inspection report to back up
those observations.
http://www.health.state.mn.us/divs/idepc/newsletters/dcn/
P.E.P. Talk: Program Evaluation
Pointers
Use Appropriate Food Code Citations
In the above example, more than one violation has been
observed. Proper code citations for this situation would
include:
Documentation is Critical!
•
•
How hot is that soup? Did the
cook wash his hands? Where
is the raw chicken stored?
These are just a few of the
myriad questions in a
sanitarian’s mind during
inspection of a food establishment. Finding the answers
requires good observation and communication skills as
well as experience and understanding of the foods and
processes being inspected. Complete inspection reports
include appropriate food code citations and associated
compliance dates, and must also contain accurate
documentation of the circumstances surrounding each
violation.
4626.0075 2-301.14 WHEN TO WASH.*
4626.0225 3-301.11 PREVENTING
CONTAMINATION FROM HANDS.*
Not only is it important to work with the operator to
develop good active managerial control of foodborne
illness risk factors in the establishment, but it is also
important to accurately identify and cite violations of the
Minnesota Food Code and any local ordinances. The
cook in our story has failed to wash his hands when
necessary, so an inspection report that did not cite
4626.0075 2-301.14 would at best provide the license
holder with an incomplete picture of the violation.
6
Anticipate Possible Legal Action
•
The inspection report is the official form used to
document compliance of the food establishment with
regulatory requirements. The goal of the inspection
report is to clearly, concisely, and fairly present the
compliance status of the food establishment. Clearly
stated observations of violations are necessary in order
to pursue enforcement actions, when necessary.
•
•
•
The Board’s inspection staff must maintain
inspection reports that include, at a minimum,
the following elements: identification of health
and safety violations, corrective actions,
enforcement actions, follow-up activities, and
complaint response.
Proposals must be received no later than 4:00 p.m. on
Monday, October 21, 2013 and/or March 1, 2014.
Request for Proposal (RFP) and Fillable Application
(PDF: 393 KB / 10 pages)
Applications that have a meat processing, Farm to
School component or are addressing a Good Agricultural
Practices (GAP) or similar type of food safety plan will
receive priority.
--Delegation Agreement, Section 3.2 C (5)
Inspection reports are a tool for maintaining the historical
record of the establishment’s compliance with regulatory
requirements. If the orders are not clear, the record may
be misinterpreted when viewed by others at a later date.
Imagine getting a speeding ticket with the comment, “65
MPH.” Worse yet, think how you
would feel if you got that speeding
ticket after parking illegally! Just as
you deserve an appropriate and
accurate citation for a parking
violation, so do food establishment operators deserve
written inspection reports that paint a clear picture of
events observed in the establishment. An accurate and
complete description of observed behaviors, as well as
proper citations, are important for documenting
regulatory compliance.
Two categories of grants will be awarded through the
application process:
•
•
Business planning, feasibility study, marketing and
succession planning; and
Equipment purchases or physical improvements.
Food Code Revision: Stakeholder
Meetings
Minnesota is currently in the process of revising the
Minnesota Food Code, Minnesota
Rules, Chapter 4626. Opportunities
are provided throughout the
process for stakeholders to provide
input.
Farm to School (F2S) Grants
The Minnesota Departments of
Health and Agriculture (MDH and
MDA) will host food code stakeholder meetings around
the state during October 2013. All interested parties are
encouraged to participate.
Minnesota Value Added Grant Program
Minnesota Department of Agriculture announces the
Minnesota Value Added Grant Program. The program
supports Minnesota agricultural producers and
processors to expand markets for Minnesota products.
Grants are intended to:
•
Create feasibility, business, marketing and
succession plans for existing and new business.
Purchase equipment to initiate, upgrade or
modernize value-added businesses.
Increase farm food safety (ex. implementing a food
safety plan).
Increase farmers’ processing and aggregating
capacity to enter farm-to-institution and other
markets.
Who should attend stakeholder meetings?
Those interested in hearing about proposed changes to
the Minnesota Food Code, and those with questions on
Initiate or expand livestock product processing.
7
the proposed language, should plan on attending one of
the meetings.
How can I participate if I can’t make it to one of
the stakeholder meetings?
MDH and MDA staff will be at all stakeholder meetings.
They will provide information on what is new in the code,
and will be able to answer specific questions from
stakeholders.
Interested persons can submit questions or comments
about the Minnesota Food Code Rule Revision to the
Rule Coordinator at [email protected]. More
contact names and information are available at the rule
revision website.
What is the purpose of stakeholder meetings?
Stakeholders will have the opportunity to discuss
proposed changes to the food code. All comments are
welcome.
Minnesota Food Code Rule Revision Website
http://www.health.state.mn.us/divs/eh/food/cod
e/2009revision/index.html
When and where are stakeholder meetings being
held?
Climate Change Corner
New Climate Change Training Module from MDH
Meetings are planned in the metro area, Mankato and
Duluth. More meetings will be arranged as needed.
Watch the rule revision website for up-to-date
information on dates, times and locations.
The Agriculture and Food Security Climate Change
Training Module is one of six short introductions to the
health effects of climate changes in Minnesota. The full
suite of modules includes: “Climate Change 101”, “Air
Quality”, “Extreme Heat
Events”, “Water Quality and
Quantity”, and “Mental
Health”. These modules have
been designed for
professionals of state and
local health departments as well as the general public to
provide a basic level of information about the observed
climate changes in Minnesota and their health impacts.
Stakeholder Meeting Dates and Times
West Metro - Tuesday, October 22, 2013
1:00 p.m. to 3:00 p.m.
Minnetonka Community Center – Dining Room
14600 Minnetonka Boulevard
Minnetonka, MN 55345
East Metro - Monday, October 28, 2013
1:00 p.m. to 3:00 p.m.
Hospitality Minnesota
305 Roselawn Avenue E.
St Paul, MN 55117
Tracking in Action!
Minnesota is tackling the problem of melanoma head on.
Melanoma is the most dangerous form of skin cancer
and one of the most rapidly increasing cancers among
Minnesotans. The Minnesota Tracking Program
published interactive maps and charts showing trends
and geographic patterns of melanoma across the state.
They also collaborated with the state cancer registry to
add county-level melanoma data to MN County Health
Tables, a resource used by state and county public
health officials to guide program planning and
evaluation. Tracking program staff worked with state
programs and other partners to use the data to support
program and policy initiatives to prevent melanoma. For
example, these partners identified reducing the use of
artificial UV light for tanning as a key objective in Cancer
Plan Minnesota: 2011-2016, a framework for preventing
and controlling different types of cancer.
Mankato - Thursday, October 31, 2013
1:00 p.m. to 3:00 p.m.
Blue Earth County Government Center
410 S. Fifth Street
Mankato, MN 560001
Duluth - pending
MDH- and MDA-delegated agencies will receive
notification of the meetings. Notices will also be sent to
industry partners and other interested parties. You can
sign up to receive email updates by clicking on the link
on the rule revision website.
8
Zombie Epidemiology
This partnership between two significant organic markets
will streamline U.S. farmers' and processors' access to
the growing Japanese organic market, benefiting the
rapidly growing organic industry and supporting job
creation and business growth on a global scale.
When Zombies Attack!: Mathematical Modelling
of an Outbreak of Zombie Infection
Philip Munz1_, Ioan Hudea1y, Joe Imad2z, Robert J.
Smith?3x
1School of Mathematics and Statistics, Carleton
University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6,
Canada
2Department of Mathematics, The University of Ottawa,
585 King Edward Ave, Ottawa ON K1N 6N5, Canada
2Department of Mathematics and Faculty of Medicine,
The University of Ottawa, 585 King Edward Ave, Ottawa
ON K1N 6N5, Canada
"This partnership reflects the strength of the USDA
organic standards, allowing American organic farmers,
ranchers, and businesses to access Asia's largest
organic market," said U.S. Agriculture Secretary Vilsack.
"It is a win for the American economy and sets the
foundation for additional organic agricultural trade
agreements in Asia. This partnership provides economic
opportunities for farmers and small businesses, resulting
in good jobs for Americans across the organic supply
chain."
Zombies are a popular figure in pop
culture/entertainment and they are usually portrayed as
being brought about through an outbreak or epidemic.
Consequently, we model a
zombie attack, using
biological assumptions
based on popular
zombie movies. We
introduce a basic model
for zombie infection,
determine equilibria and their
stability, and illustrate the outcome with numerical
solutions. We then refine the model to introduce a latent
period of zombification, whereby humans are infected,
but not infectious, before becoming undead. We then
modify the model to include the effects of possible
quarantine or a cure. Finally, we examine the impact of
regular, impulsive reductions in the number of zombies
and derive conditions under which eradication can occur.
We show that only quick, aggressive attacks can stave
off the doomsday scenario: the collapse of society as
zombies overtake us all.
Leading up to today's historic announcement, U.S. and
Japanese technical experts conducted thorough on-site
audits to ensure that their programs' regulations, quality
control measures, certification requirements, and
labeling practices were compatible.
The U.S. and Japan organic standards cover the
lifecycle of the product, including allowed and prohibited
substances and natural resources conservation
requirements. Both parties individually determined that
their programs were "equivalent" with no restrictions for
organic plant and plant products. This means that—for
the first time—certified organic farmers and businesses
in the U.S. don't have to prove that they didn't use a
specific substance or production method to gain access
to the Japanese organic market.
This partnership streamlines the export certificate
process, which also reduces the paperwork burden for
farmers and businesses. It also helps provide American
consumers with year-round access to a diverse array of
organic products.
http://mysite.science.uottawa.ca/rsmith43/Zombies.pdf
Both parties are committed to ensuring that all traded
organic products meet the terms of the partnership,
retaining their organic integrity from farm to market.
Japan's Ministry of Agriculture, Forestry, and Fisheries
and the U.S. Department of Agriculture's (USDA)
National Organic Program—which oversee organic
products in their respective countries—will both take on
key oversight roles.
In the News
United States and Japan Streamline Organic Trade
across the Pacific
BALTIMORE, Maryland, Sep. 26, 2013—The United
States and Japan today announced that beginning
January 1, 2014, organic products certified in Japan or in
the United States may be sold as organic in either
country.
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The United States and Japan will continue to have
regular discussions and will review each other's
programs periodically to verify that the terms of the
partnership are being met.
several scientific reviewers incorporating economic,
environmental, social, health, governmental, and
legislative considerations.
Issue Briefs are presented using balanced and unbiased science in a straightforward one to two-page
format using plain language. Topic areas identified by
various commodity groups and legislative staffers helped
determine the critical issues for Analyses.
This agreement only covers products exported
from and certified in the United States or Japan.
For additional details on this agreement, please
visit: http://www.ams.usda.gov/NOPTradeJapan.
The Food Policy Research Center has had a busy
summer. We have four new Issue Briefs completed!!
What is Gluten-Free? FDA Has an Answer
People with celiac disease can
now have confidence in the
meaning of a "gluten-free" label
on foods.
Below are two key findings from each Brief.
Issue Brief: Do Alternative Livestock Production
Systems Yield Safer Food?
The Food and Drug
Administration (FDA) has
issued a final rule that defines
what characteristics a food has to have to bear a label
that proclaims it "gluten- free." The rule also holds foods
labeled "without gluten," "free of gluten," and "no gluten"
to the same standard.
•
•
This rule has been eagerly awaited by advocates for
people with celiac disease, who face potentially lifethreatening illnesses if they eat the gluten found in
breads, cakes, cereals, pastas and many other foods.
Food products from alternative
livestock production systems are
increasing in popularity among
consumers.
There appears to be no difference in rates of
Campylobacter, Salmonella, and E. coli in animals
raised in conventional or alternative systems.
Issue Brief: Considering the Mandatory Labeling of
Genetically-Engineered (GE) Foods in the U.S.
•
As one of the criteria for using the claim "gluten-free,"
FDA is setting a gluten limit of less than 20 ppm (parts
per million) in foods that carry this label. This is the
lowest level that can be consistently detected in foods
using valid scientific analytical tools. Also, most people
with celiac disease can tolerate foods with very small
amounts of gluten. This level is consistent with those set
by other countries and international bodies that set food
safety standards.
Over 25 U.S. states, including Minnesota, are
considering legislation to label GE foods.
• State labeling laws are likely to face
legal challenges. Federal action is
unlikely. However, one grocery
chain has already taken action to
require GE-product labeling and
other food companies may also.
Issue Brief: Balancing the Health Impacts of
Antibiotic Use in Animal Feed
University of Minnesota Food Policy Research
Center
•
The Food Policy Research Center delivers
comprehensive, integrated Policy Analyses and Issue
Briefs of some of today’s complex food issues. The goal
is to inform policymakers, industry representatives, and
consumers of the science behind the issues. Each Policy
Analysis and Issue Brief involves an interdisciplinary
research team comprised of at least one author and
•
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Administration of antibiotics
through feed or water is often
the most humane and laborefficient method of treating
groups of animals such as
chickens, pigs, or fish.
While the human health and economic implications
of resistance vary widely depending on antibiotics
and pathogens of concern, the Centers for Disease
Control and Prevention, United States Food and
Drug Administration, and World Health Organization
conclude that feeding certain antibiotics for
production purposes (i.e., growth promotion or
increased feed efficiency) is a public health problem.
as Ocean Beauty, Marine Harvest and Pacific Seafood
Group, plus retail giants including Whole Foods Market,
Walmart and Ralph’s, getting caught in the recall net.
But no outbreak of illnesses prompted these companies
to voluntarily pull smoked salmon from store shelves.
Issue Brief: Backyard Poultry: Implications for
Public Health and Safety
•
•
The uptick in recalls led some to speculate that he U.S.
Food and Drug Administration (FDA) might be taking a
new get-tough approach targeting Listeria in smoked
salmon and stepping up inspections.
Keeping backyard poultry as pets may contribute to
overall human wellbeing through their
companionship.
Backyard poultry also can expose
people to disease; live birds
can appear healthy and show
no sign of illness while
carrying germs and bacteria
that can make humans sick.
That wasn’t the case, says FDA spokesman Sebastian
Cianci.
“FDA is not currently conducting increased sampling for
L. monocytogenes in seafood,” Cianci wrote in an email,
adding that it’s possible individual seafood-processing
plants or state regulators may have increased the
frequency of their inspections.
http://www.foodpolicy.umn.edu/policy-summaries-andanalyses/index.htm
Read the full article from Food Safety News at:
http://www.foodsafetynews.com/2013/09/listeria-insmoked-salmon-examining-the-risk/
Listeria in Smoked Salmon: Examining the Risk
Listeria monocytogenes bacteria detected in some
ready-to-eat smoked salmon samples sparked a rash of
recalls in recent months, with major fish producers such
Partnership and Workforce Development Unit Staff Contact Information
Angie Cyr, acting PWDU supervisor
[email protected]
651-201-4843
Kim Carlton, training, program evaluation, standardization
[email protected]
651-201-4511
Nicole Koktavy, epidemiologist, EHS-Net coordinator
[email protected]
651-201-4075
Sarah Leach, newsletter, communication, education
[email protected]
651-201-4509
Michelle Messer, training, program evaluation, standardization
[email protected]
651 201-3657
Jennifer Rief, administrative support
[email protected]
651-201-4508
Denise Schumacher, web, communication, education
[email protected]
507-537-7162
Jim Topie, training, program evaluation, standardization
[email protected]
218-302-6154
Division of Environmental Health
Food, Pools, and Lodging Services Section
P. O. Box 64975
St. Paul MN, 55164-0975
651-201-4500 or 1-888-345-0823
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