Gluten-Free Food Program (GFFP)’s Post

📢 National Celiac Association Endorses the Gluten-Free Food Program – A Powerful Partnership for Your Business! For years, the partnership between the National Celiac Association and the Gluten-Free Food Program (GFFP) has provided the celiac and gluten-sensitive community with trustworthy resources. The NCA, one of the most respected national organizations dedicated to supporting individuals with celiac disease and non-celiac gluten sensitivity, has long endorsed the GFFP. This endorsement symbolizes the rigorous standards both organizations uphold. When you visit the NCA website, you'll notice the GFFP logo—a sign of assurance. Clicking the logo takes you directly to a wealth of information on gluten-free certifications for products, manufacturers, and restaurants. The NCA and GFFP collaboration ensures your business is in good hands. Their longstanding relationship continues to make navigating a gluten-free lifestyle easier, providing opportunity for your business to be a part of the growing market. Join the community now. Comment GFFP for more info. #glutenfreefoodprogram #gffp #gffoodprogram #nationalceliacassociation #nca #nationalceliac #foodsafetymatters #foodsafety #foodsafetyprogram #foodsafetytraining #foodmanufacturing

A message from our VP: Gluten-free standards have evolved over the years and are largely driven by the increased awareness of gluten related disorders such as celiac disease and non celiac gluten sensitivity. Today regulatory standards in the US, Canada and other countries around the world mandate clear labeling of gluten containing ingredients on food packaging. This helps individuals with gluten related disorders identify safe products more easily. The Gluten-Free Food Program (GFFP) endorsed by National Celiac Association helps businesses ensures that products meet and exceed gluten feee standards and gluten-free labeling requirements. Comment GFFP for additional information. #glutenfreefoodprogram #gffoodprogram #glutenfreecertification #gffp #foodsafety #foodsafetyprofessionals #foodsafetytraining #foodsafetyfirst #foodsafetymatters

This type of medication is Cefiderocol (cefiderocol) ✨️ Approved by the US Food Administration in 2019 The Europeans adopted it in 2020 Unique mechanism of action: It takes advantage of bacteria's need for iron It binds to the iron atoms around the bacterial cell and enters with them into the bacteria without being noticed!! the use : Complex urinary tract infections, including kidney infections caused by susceptible Gram-negative microorganisms, have limited or no treatment options. In the United States, cefiderocol is prescribed to adults 18 years of age or older who have limited or no treatment options for the treatment of complicated urinary tract infections (cUTIs), including pyelonephritis caused by the following susceptible Gram-negative microorganisms: Escherichia coli. Klebsiella pneumoniae, Proteus mirabilis, Pseudomonas aeruginosa, and Enterobacter cloacae complex. For the treatment of severe pneumonia (HABP and VABP), it is used in patients 18 years of age or older whose pneumonia does not respond to the other most commonly used antibiotics and is confirmed to be caused by one of the following Gram-negative organisms: Acinetobacter baumannii complex Escherichia coli Enterobacter cloacae complex Klebsiella pneumoniae Pseudomonas aeruginosa Serratia marcescens This indication is supported by a study in which cefiderocol was not inferior to meropenem in the treatment of nosocomial pneumonia caused by Gram-negative bacteria. The primary endpoint of the study was mortality from any cause at day 14, with both antibiotics shown to be equally effective. As of 2020, cefiderocol is indicated in the European Union for the treatment of infections caused by aerobic Gram-negative bacteria in adults who have limited treatment options.

🌐 On 4-5 July, our technical team participated as Platinum Sponsor at the 6th International Conference on Mycotoxicology and Food Safety in Thailand. During the conference, we presented two posters: ⏺ The use of a novel antimycotoxin agent to mitigate the detrimental effects of aflatoxin B1 in broiler chickens. ⏺ The use of a novel antimycotoxin agent to counteract the detrimental effects induced by fumonisins B1 and B2 in broilers. ⬇ Follow this link to read our articles:  https://lnkd.in/dzhNj_vh #BIŌNTE  #animalnutrition  #mycotoxins

𝕤𝕥𝕒𝕡𝕙𝕪𝕝𝕠𝕔𝕠𝕔𝕔𝕦𝕤 𝕒𝕦𝕣𝕖𝕦𝕤 𝘚𝘵𝘢𝘱𝘩𝘺𝘭𝘰𝘤𝘰𝘤𝘤𝘶𝘴 𝘢𝘶𝘳𝘦𝘶𝘴 is a gram positive  pathogenic bacterium that causes a foodborne disease. 𝘚. 𝘢𝘶𝘳𝘦𝘶𝘴 is halophilic (salt resistant), not heat resistant, and is easily destroyed by pasteurization or by normal cooking. Enterotoxins, on the other hand, are highly heat resistant and survive heat treatments, the pathogen  normally do not grow at such a low water activity. 𝗦𝘁𝗮𝗽𝗵𝘆𝗹𝗼𝗰𝗼𝗰𝗰𝗮𝗹 𝗳𝗼𝗼𝗱 𝗽𝗼𝗶𝘀𝗼𝗻𝗶𝗻𝗴 The disease transmitted by 𝘚. 𝘢𝘶𝘳𝘦𝘶𝘴 is an intoxication, caused by the ingestion of toxins formed in the food as a result of the multiplication of the bacterial cells. The intake of a dose smaller than 1 µg may cause symptoms of intoxication, and this quantity is reached when the population of 𝘚. 𝘢𝘶𝘳𝘦𝘶𝘴 attains values greater than 100000 UFC/g of food. 𝗧𝗵𝗲 𝘀𝘆𝗺𝗽𝘁𝗼𝗺𝘀 become evident  1 to 7 hours after ingestion, and include nausea, vomiting, retching and abdominal cramping. Dehydration, headache, muscle cramping and changes in blood pressure and pulse rate may occur in more severe cases. Recovery occurs in a few hours to one day and complications or death are 𝗿𝗮𝗿𝗲. 𝘚. 𝘢𝘶𝘳𝘦𝘶𝘴 can be found in the nasal airways, throat, skin and hair of 50% or more of healthy human individuals, also found in animal hide. Food handlers are a common source of contamination, although equipment and food-handling surfaces in processing environments may also contaminate the foods. 𝗖𝗼𝗺𝗺𝗲𝗻𝘁𝘀 𝗼𝗻 𝗺𝗲𝘁𝗵𝗼𝗱𝘀 𝗼𝗳 𝗮𝗻𝗮𝗹𝘆𝘀𝗶𝘀 The most widely used medium is Baird-Parker (BP) agar, which combines potassium tellurite, glycine and lithium chloride as selective agents and the reduction of tellurite and the hydrolysis of egg yolk as differential characteristics. 𝟭-𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 𝗼𝗳 𝘁𝗵𝗲 𝘀𝗮𝗺𝗽𝗹𝗲𝘀 𝗮𝗻𝗱 𝘀𝗲𝗿𝗶𝗮𝗹 𝗱𝗶𝗹𝘂𝘁𝗶𝗼𝗻𝘀.  𝟮-𝗜𝗻𝗼𝗰𝘂𝗹𝗮𝘁𝗶𝗼𝗻: Spread inoculum over the surface of the agar plate using a sterile bent glass streaking rod until the inoculum is absorbed by the agar.   𝟯-𝗜𝗻𝗰𝘂𝗯𝗮𝘁𝗶𝗼𝗻 : Incubate plates (inverted) at 35°C to 37°C for 45 to 48 hours. 𝟰- 𝗘𝘅𝗮𝗺𝗶𝗻𝗲 𝗽𝗹𝗮𝘁𝗲𝘀 𝗳𝗼𝗿 𝘁𝘆𝗽𝗶𝗰𝗮𝗹 𝗦. 𝗮𝘂𝗿𝗲𝘂𝘀 𝗰𝗼𝗹𝗼𝗻𝗶𝗲𝘀: black or gray, small (maximum 2 to 3 mm in diameter), surrounded by an opaque halo and frequently with an outer clear halo. 𝟱-𝗖𝗼𝗻fi𝗿𝗺𝗮𝘁𝗶𝗼𝗻 : Select typical colonies for coagulase test.

Antibiotics are sometimes used in dairy farming to treat bacterial infections in cows. However, strict regulations are in place to ensure that milk containing antibiotics doesn't enter the food supply Commonly used Antibiotics used include Penicillin, Tetracycline, Beta-lactam and Sulfonamides. Antibiotics residues in milk can lead to antibiotic resistance in bacteria, potentially reducing the effectiveness of antibiotics in treating infections in humans. Additionally, consuming milk with antibiotics can cause allergic reactions or gastrointestinal issues in some individuals. It's important for dairy farmers to follow regulations and guidelines to prevent antibiotics from entering the milk supply. #foodsafety #safemilk Safe Milk Kenya

Detailed Information on T-2 and HT-2 Mycotoxins: 1. Production and Contamination: Fungi: T-2 and HT-2 toxins are primarily produced by Fusarium species, especially Fusarium sporotrichioides and Fusarium poae. Environmental Conditions: These fungi thrive in cool temperate regions. Toxin production is influenced by environmental conditions such as temperature, humidity, and the presence of plant diseases. 2. Health Effects: Acute Toxicity: Ingestion of large amounts can cause severe irritation of the gastrointestinal tract, leading to symptoms such as nausea, vomiting, diarrhea, and hemorrhage. Chronic Toxicity: Long-term exposure to lower levels can result in immunosuppression, making individuals more susceptible to infections and diseases. Other Effects: Other potential effects include skin irritation and cytotoxicity (cell damage). T-2 toxin specifically has been known to cause dermatitis upon contact. 3. Detection and Analysis: Sampling and Testing: Regular sampling and testing of crops for mycotoxin contamination are crucial. Common testing methods include ELISA (enzyme-linked immunosorbent assay), HPLC (high-performance liquid chromatography), and LC-MS/MS (liquid chromatography-tandem mass spectrometry). Regulatory Limits: Internationally, regulatory bodies such as the European Food Safety Authority (EFSA) and U.S. Food and Drug Administration (FDA) set maximum permissible levels for these toxins in food and feed products to ensure safety.

AOAC has published new food allergen validation guidelines for immunoassays. This guidance supersedes the guidance originally developed by the AOAC Food Allergen Community and is included in the OMA as Appendix M. https://lnkd.in/d_mVrgP5

It is wonderful to see this guidance published. Many may not be aware that this is a critical piece in a much larger puzzle. As we move towards global harmonised allergen thresholds to underpin risk based precautionary allergen labelling, robust method validation and standardised allergen reporting is critical! #allergenriskassessment #vital4

In the initial phase of the investigation, analysis of available information on reported cases, including routinely collected case questionnaire data (which captures clinical symptoms and environmental plus a wide range of food exposures (2), indicated a higher than expected proportion of cases reported consuming pre-packaged sandwich products during the 7 days prior to becoming unwell. The hypothesis that sandwiches containing lettuce were the likely main cause of the outbreak was confirmed through multiple different epidemiological studies which showed a statistically significant association between illness and consumption of these products. Food chain investigations were carried out by FSA and FSS, informed by the food histories of cases and alongside the epidemiological investigations carried out by the UK public health agencies. Lettuce was the main focus as the likely contaminated sandwich ingredient. The FSA and FSS initially identified one supplier of the potentially contaminated lettuce, investigations are still ongoing at 2 other lettuce suppliers at the grower stage of the supply chain.