Extractions: National Center for Food Safety and Technology (NCFST) Dr. Martin Cole joins NCFST from Food Science Australia where he served as the Group Manager, Food Safety and Quality, and, most recently, as the Deputy CEO. NCFST, founded in 1988, at Illinois Institute of Technology is a unique consortium of food industry companies, FDA, and university-based scientists. The NCFST Center Director is responsible for the leadership of a dynamic research and education program at the world-renowned Food Safety Research Center. Record Number of Teachers Apply for FDA/NSTA Professional Development Program in Food Science A record number (167) of middle level and high teachers from across the United States and Guam, applied for 50 openings in the 5 th annual FDA/National Science Teachers Association (NSTA) Professional Development Program in Food Science. This week-long program (July 18-25 for high school teachers and August 1-8 for middle school teachers) supports the use of the FDA/NSTA supplementary food safety and food science curriculum
Is Food In My Kitchen A Safety Hazard? It is a place where food safety problems can begin if foods are not properly Home food preservation can be safe when current, tested recommendations are http://www.ext.nodak.edu/extpubs/yf/foods/he492-1.htm
Extractions: Many consumers and others who handle food on a regular basis seem to take a casual approach to microbiological causes of foodborne illnesses. Diarrhea of foodborne origin is especially prevalent and may account for as many as 81 million cases per year. The economic impact of food-borne disease is staggering, with costs of medical care and lost productivity estimated between 5 and 17 billion dollars annually. Foodborne illness is a more comprehensive and accurate term than food poisoning. Food poisoning refers more specifically to those illnesses caused by toxins or poisons produced by microorganisms. Ptomaine poisoni ng was another term used in the past which does not accurately describe illnesses. Foodborne Illness or Foodborne Disease are terms used when a disease or injury occurs as a result of eating a contaminated food. Contaminated foods are foods in which microorganisms are present and will grow, or foods which merely serve as a carrier for a microbial agent, virus or toxin. New knowledge and technology have provided us with the means to keep food safe. At the same time other new and modified technologies may introduce additional opportunities for foodborne illness to enter the picture. Some of these concerns are discussed under
Laramie County Health Department Environmental Health programs Summer food safety Don tPlay Chicken with that Turkey Cooking food Safely Serving Safe Ice http://www.laramiecounty.com/text_site/health/safe_jerky.asp
Extractions: Slightly Revised May 2000 What is Jerky? This product is a nutrient-dense meat that has been made lightweight by drying A pound of meat or poultry weighs about four ounces after being made into jerky Because most of the moisture is removed, it is shelf stable can be stored without refrigeration making it a handy food for backpackers and others who don't have access to refrigerators. Jerky is a food known at least since ancient Egypt Humans made jerky from animal meat that was too big to eat all at once, such as bear, buffalo, or whales North American Indians mixed ground dried meat with dried fruit or suet to make "pemmican." "Biltong" is dried meat or game used in many African countries Our word "jerky" came from the Spanish word "charque." How can drying meat make it safe?
Extractions: Contact: 301 504 5408 (P); 301 504 8979 (F); brosenth@anri.barc.usda.gov Summary Project Aims: Protozoan parasites, particularly those in the Apicomplexa, cause significant disease in humans, domestic stock and companion animals (e.g., the enteric Cyclospora, and Cryptospordidium, and the tissue dwelling Toxoplasma, Neospora, and Sarcocystis), resulting in great economic loss. Either as by direct infection of humans or as zoonotic parasites from a domestic or sylvatic sources, these parasites represent a threat as food-borne or environmentally transmitted pathogens. Current control measures are inadequate, hampered in part by the extreme difficulty in identifying and diagnosing this micro-parasites. Whereas certain parasite groups can be identified morphologically by experts, useful criteria for defining species, strains and populations are currently lacking. For some genera such as Cryptosporidium, multiple species may parasitize the same hosts, further complicating the determination of parasite diversity.
Home Academic Programs Graduate Program THE MASTER S PROGRAM. Applicants must have a BS in food technology, Prereqfood Chemistry, food Microbiology, food preservation or consent of http://foodscience.utk.edu/academics/graduate/grad_info.htm
GWF Programs The program aims to feed hungry people throughout georgia by collecting deer GWF offers hunter safety courses at the Alcovy Conservation Center in http://www.gwf.org/programs.htm
Extractions: GWF introduced the Adopt-A-Classroom program to help schools maintain their annual membership with our organization. Community members, business, etc. donate the $30 annual fee so that a Georgia classroom can received member benefits such as Georgia Wildlife magazine, The Call newsletter, and quarterly educational packets. For more information on adopting a classroom, or being adopted, call 770-787-7887 or visit the membership section of this site. DONORS NEEDED ADOPT-A-STREAM MONITORING Adopt-A-Stream is a unique effort to involve the public and local communities in water quality protection. The program increases public awareness of local water resources and builds partnerships to protect our most precious resource - water. Volunteers, such as the Georgia Wildlife Federation, adopt a section of stream, river, or lake for at least one year. Adopt-A-Stream groups regularly conduct visual surveys, clean ups, improve stream habitat and/or monitor water quality.
FSM Awards The food safety Magazine Distinguished Service Award of Agriculture s foodsafety and Inspection Service s Science and Technology Program (19941995), http://www.foodsafetymagazine.com/master/awards.htm
Extractions: Each year, the publishers and editorial board nominating committee present the Food Safety Magazine Distinguished Service Award to individuals who best exemplify the characteristics of the dedicated food safety professional. Those honored are recognized by members of the profession for their collective works in promoting or advancing science-based solutions for food safety issues. The award statuette presented to the award recipients is a modern art rendering of a human figure reaching skyward in triumph. The FSM Distinguished Service Award recognizes that achievement in any endeavor begins with the individual and thus is given to food safety professionals who truly exemplify the significant impact that one person can have on the successes of many.
Foodborne Botulism, Republic Of Georgia | CDC EID We interviewed families about food preservation practices. Lotuashvili A.The food processing sector in georgia monograph on the Internet. http://www.cdc.gov/ncidod/EID/vol10no9/03-0806.htm
Extractions: EID Home Ahead of Print Past Issues EID Search ... Figure 2 Research Jay K. Varma,* Guram Katsitadze, Maia Moiscrafishvili, Tamar Zardiashvili, Maia Chokheli, Natalia Tarkhashvili, Ekaterina Jhorjholiani, Maia Chubinidze, Teimuraz Kukhalashvili, Irakli Khmaladze, Nelli Chakvetadze, Paata Imnadze, and Jeremy Sobel* *Centers for Disease Control and Prevention, Atlanta, Georgia, USA; and National Center for Disease Control, Tbilisi, Republic of Georgia Suggested citation for this article Botulism is a severe, paralytic illness caused by toxins of the spore-forming, gram-positive rod Clostridium botulinum . Illness is characterized by cranial nerve dysfunction and symmetric descending flaccid paralysis, which may result in death from respiratory failure ( ). Foodborne botulism, the most common form, is caused by eating food containing preformed botulinum toxin. Because C. botulinum
Food Colle. FSM Quantify food preparation for child nutrition programs. Sanitation and foodSafety Conference, Virginia Polytechnic Institute and State University, http://www.lib.nara-wu.ac.jp/food/fsm.html
Extractions: 1. Southwestern Regional Seminar for School Food Service. New concepts in management. 2. Northeast School Food Service Seminar, University of Massachusetts. Proceedings of the Northeast School Food Service Seminar, July 12-July 24, 1970. 3. Northeast Regional Seminar for School Food Service Supervisors Pennsylvania,1971. Nutrition education, nutrition delivery systems and the management function. 4. Southeast Regional Seminar for School Food Service Administrators, University of Tennessee, 1969. Management functions for state and system level school and non school food service administrators. 5. Southeast Regional Seminar for School Food Service Administrators, University of Tennessee, 1970. Management functions of a centralized school food service system.
FSNET OCTOBER 8, 1999 EU To Study France Report For New Data On UK Thea Emmerling, spokeswoman for EU commissioner for food safety David Byrne was AL $100000 Ethnic/Cultural food safety/preservation Training Program at http://archives.foodsafetynetwork.ca/fsnet/1999/10-1999/fs-10-08-99-01.txt
UGA Extension Outreach Program The current focus of the University of georgia food Science Extension OutreachProgram is to provide the public and industry with unbiased, researchbased http://www.efsonline.uga.edu/missionmainEFS.htm
Extractions: Food Science Extension Outreach Program Every year we hear about incidents of food-borne illness on the news. Many times these incidents could have been prevented or at least minimized, with proper food safety guidelines and training. T he current focus of the University of Georgia Food Science Extension Outreach Program is to provide the public and industry with unbiased, research-based food safety education. Our workshops and on-site training programs enable businesses in the food industry to develop and implement a food safety plan tailored to their own operation, thus preventing or minimizing the risk of contamination of their food product by human pathogens. Other educational services are provided to individuals and the food industry to assist in improving products, extending product shelf-life, new product development, plant layout and design, solving waste disposal problems, conducting quality/safety audits and assisting in employee training. This department also has the responsibility of working with state and federal agencies, news media, county agents, industry firms, cooperatives and other clientele to disseminate research information and provide educational demonstrations which improve processing and preservation methods so that safe, quality food can be produced with better consumer acceptance. See the 2005 Workshop Calendar for dates and information on all of our workshops this year. For brief descriptions of our programs and training opportunities, go to the
Poultry Science Department--Donald E. Conner and a core member of Auburn University s Program in Detection food safety . food Microbiology and food safety into the Next Millennium, Int. Conf. http://www.ag.auburn.edu/~dconner/
EPA: Federal Register: Table Of Contents See Farm Service Agency See food and Nutrition Service See food safety and Senior Farmer s Market Nutrition Pilot Program, 6582565828 Customs http://www.epa.gov/fedrgstr/EPAFR-CONTENTS/2000/November/Day-02/contents.htm
Extractions: HTML ] or [ PDF ] Elba Island, Savannah River, GA; safety zone, 65782-65783 [ HTML ] or [ PDF ] Wrangell Narrows, AK; safety zone, 65786-65787 [ HTML ] or [ PDF ] PROPOSED RULES Pollution, etc.: Marine casualties; reporting requirements, 65808-65814 [ HTML ] or [ PDF ] Ports and waterways safety: New York annual fireworks displays, NY; safety zones, 65814-65818 [ HTML ] or [ PDF HTML ] or [ PDF ] Senior Executive Service: Performance Review Board; membership, 65848-65850 Environmental Protection Agency PROPOSED RULES Air quality implementation plans; approval and promulgation; various States: Connecticut, Massachusetts, District of Columbia, and Georgia; serious ozone nonattainment areas; one-hour attainment demonstrations, 65818 [ HTML ] or [ PDF ] NOTICES Agency information collection activities: Submission for OMB review; comment request, 65853-65854 [
FDA, States Collaborate For Safety's Sake Like the food safety program, FDA s Shellfish Sanitation Program has a regional So far, California, Colorado, Florida, georgia, Illinois, Louisiana, http://www.fda.gov/fdac/features/296_fda.html
Extractions: FDA, States Collaborate for Safety's Sake by John Henkel When Congress passed the Mammography Quality Standards Act in 1992 requiring federal certification of U.S. mammography facilities, regulators faced the daunting task of inspecting and accrediting the 10,000 mammogram providers scattered across the country. If the Food and Drug Administrationresponsible for enforcing the certificationhad tried to tackle this alone, the task would have been nearly impossible because of limited resources. The agency gets the job done by drawing on a decades-long alliance with state departments. Mammography facility inspection is part of a larger initiative to protect the public against adverse health effects of radiation exposure. It is one of four major FDA-state collaborations. Others involve retail food protection, shellfish sanitation, and milk safety. "FDA does not have primary responsibility to enforce compliance for the commodities covered under the cooperative programs," says David Field, state programs director for FDA's Northeast Region. "The states do that. They have the police power." In the case of mammography, FDA does enforce the law and does inspect some facilities itself, such as those in the military and in states without contracts with the agency. However, for thousands of other inspections, FDA trains, audits, and provides technical expertise to state inspectors under contract to FDA to do inspections.
Food Safety News Current Research Projects in food safety (funded by external grants) State ofGeorgia s Traditional Industries Program for food Processing ($78499) http://www.griffin.peachnet.edu/cfs/news/researchfoodsafetynew.html
Board Of Natural Resources: 01/06/03 Meeting Minutes Ms. Shipman stated that georgia s Coastal Management Program has proven invaluable to Mrs. Clark called on Ray Luce, Director of Historic preservation http://www.gadnr.org/minutes/legis010603.html
Extractions: Suggest A Link Chairman's Message Board of Commissioners County Attorney SPLOST information - Alphabetical Index - Absentee Voting Adoption Adult Protective Services Airport - Tara Field Alarms, Unauthorized Alzheimers Support Services Ambulance Bills Animal Control (Link) Auction, Public Auto Tags Banke Justice Center BEACH, The Bids and RFPs Birth Certificates Board of Commissioners Board of Education (Link) Board of Elections and Registration Building Inspections Building Permits Burn Ban Bus Service (C-TRAN) Business License C-TRAN Cable TV Authority Census Data Child Care Child Placement Child Protective Services Cities Clayton County Cares Directory (pdf) Clayton County History Climate Code Enforcement County Code (Link) Commission Meeting Minutes Commissioners Communications Community Development Community Information (Links) Community Facilities - Water Authority Comprehensive Plan Update Convention and Visitors Bureau Correctional Institute County Boards, Member List County Services Court Administrator Court Calendars Courts Debris Removal Deed Index (Link) Deeds and Land Records Demographic Information Departments Directions - H.R. Banke Justice Center
