NAMP e.Coli Conference

Idaho Technology recently attended and sponsored the National Association of Meat Processors (NAMP) conference August 18-19, 2009 titled “Prevention of E. coli O157:H7 for Further Processors”. It was hosted with the support of the Beef Industry Food Safety Council in collaboration with the USDA FSIS Office of Outreach, Employee Education and Training. The conference featured companies and associations from around the US and Mexico including the American Meat Institute, Consejo Mexicano de la Carne, US Meat Export Federation, Chicago Midwest Meat Association, Southwest Meat Association, American Association of Meat Processors, International HACCP Alliance and others.

Presenters shared their thoughts and research on topics such as the challenges for further processors in North America, types of E. coli testing, intervention technologies, USDA FSIS policies, CFIA regulations, identifying risk exposure, and preparing for a recall. Idaho Technology showcased our R.A.P.I.D.® LT Food Security System with our new E. coli O157:H7 test which detects the presence of E. coli O157:H7 in ground beef and spinach in less than an hour after an enrichment of 8 hours.

To read more about NAMP please visit: http://www.namp.com/namp/Default.asp
To learn more about the R.A.P.I.D. LT Food Security System please visit: http://www.idahotech.com/RAPIDLT/RAPIDLT-FSS.html

Food Safety Tip of the Week: Marinate meat and poultry in a covered dish in the refrigerator.

Updated Software Release Improves Accuracy and Sensitivity of Food Security System

Yesterday we were pleased to announce the release of our new software:

Building on its reputation for speed and accuracy in the food testing marketplace, Idaho Technology, Inc. released software V3.0 for its R.A.P.I.D.® LT Food Security System.The updated software incorporates a proprietary post-PCR melting procedure designed to increase the sensitivity of the R.A.P.I.D. LT Food Security System by using melting temperature and melting curves along with PCR amplification curves to determine the presence or absence of pathogens in a food or environmental sample. This additional feature provides users with increased confidence in the sample result.

This is the first food testing solution that provides both PCR and a melt curve analysis together with fast and reliable automated detection. Results are reported as a simple and clear “Positive” or “Negative.” Additionally, easy-to-use wizard-based protocols give users the ability to run custom assays on the system as well as the ability to run Idaho Technology bio-threat assays and food security assays on the same instrument and software simply by installing the appropriate wizards.

To read the full press release, please visit: http://www.idahotech.com/ContactUs/Media.html

Beef Recall for Salmonella Announced Today

Beef Packers, Inc., a Fresno, California, establishment, is recalling approximately 825,769 pounds of ground beef products that may be linked to an outbreak of salmonellosis, the US Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The ground beef products were produced on various dates ranging from 5 Jun 2009 through 23 Jun 2009 and bear the establishment number "EST. 31913" printed on the case code labels. The ground beef products were distributed to retail distribution centers in Arizona, California, Colorado, and Utah. Because these products were repackaged into consumer-size packages and sold under different retail brand names, consumers should check with their local retailer to determine whether they may have purchased any of the products subject to recall.

Please use the following precautions when handling meat:

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.

Keep raw meat, fish, and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry, and egg products and cooked foods.

Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160 deg F [71 deg C], and 165 deg F [74 deg C] for poultry, as determined with a food thermometer.

Refrigerate raw meat and poultry within 2 hours after purchase (1 hour if temperatures exceed 90 deg F [32 deg C]). Refrigerate cooked meat and poultry within 2 hours after cooking.

Please visit http://tinyurl.com/nc6unf for the full story on this recall.