Food Recall: Microbial spoilage in Devondale UHT Milk

Devondale UHT Skim Milk is being recalled due to bacterial spoilage in some packs resulting in the development of an objectionable flavour & odour. The recall applies only to the 2 litre product with a Best Before date of 05JUN12-3 and a time code between 06:08 to 07:08. Click link below for more details:

Food Recall: Microbial spoilage in Devondale UHT Milk

E.Coli Food Poisoning Outbreak: A Timely Reminder

The E.coli food poisoning outbreak in Germany is a timely reminder for food businesses to review their food safety hazard analysis tables.  As it stands today, over 630 cases of HUS (Haemolytic uraemic syndrome and 1601 cases of EHEC (Enterohemorrhagic Escherichia coli) infections (without HUS) have been reported in Germany.  Of these, 21 deaths have been recorded.


Food Safety Hazard Analysis

The majority of certification standards require the food business to keep up-to-date with new and emerging diseases along with reviewing their hazard analysis or food safety risk assessments on a regular basis.
 
Check that specifically E.Coli has been identified and assessed as opposed to just “microbiological hazards”.  A common mistake by the food industry in the hazard analysis process is to not get specific with the actual type of microbiological hazard identified.  This is important as one common “preventative measure” does not and will not control all different types of microbiological hazards.

Risk of E.Coli

The outbreak in Germany highlights the need to undertake a review for any food business that uses or processes fresh produce, seeds or sprouts (or anything that ordinates from soil or water).  What is generally known about E.Coli is that it commonly found in the gut of humans and warm-blooded animals. 
Although the source of the bacteria has not yet been identified in the outbreak, I suspect some type of cross contamination issue with faecal matter (maybe via fertiliser or watering).


Further Reading

If you would like to keep up to date with the E.Coli outbreak in Germany the World Health Organisation Media Centre is the place to look (http://www.who.int/en/).

http://www.salamandafood.com.au/

Food Safety Hazards

The identification of food hazards forms an integral part of reducing the overall liability that your food business may be faced with. It is through this identification that we can ensure that adequate controls are in place to reduce or eliminate the hazards to support a safe food product.
Food safety hazards can be categorised as being microbiological, chemical and physical. At a minimum, the HACCP (hazard analysis critical control point) concept requires the identification and control of food safety hazards.