Product Recall

A procedure put into place in case of product defects and the product that are being distributed out needs to be taken back by manufacturing company.

There are basically three class categories to a product recall, namely Class I, Class II and Class III. Class I with cases that are extremely dangerous to consumers and are life threatening. As compared to Class I, Class II’s cases are not as dangerous and not as life threatening and Class III being the least dangerous of all. There are 3 levels of recall, namely, wholesale, retail and consumer. The level of recall depends on the defective nature and deemed as appropriate by the company.

The recalled products that are removed from the market either undergoes treatment to get rid of the problem or are destroyed. Products that must be destroyed have to be disposed of properly such as by burying them at landfills. The location, time and code numbers of the disposed products should be taken down for future referencing.

A recall team will consists of a senior operations manager who is familiar with the entire manufacturing process, public relations specialist who will be dealing with the media, marketing specialist, scientific advisor to quantify the risks, logistics and receiving specialist who is familiar with the shipping, tracking and storage of products, quality assurance specialist.

Definition:

The principle of Enzyme ImmunoAssay is that it is a test that uses an enzyme-bound antibody to detect antigens. The enzyme will catalyzes a colour reaction when it is exposed to a substrate.


DNA probe is an agent that binds directly to a predefined sequence of nucleic acids.


DNA probe is a method whereby the letters in a DNA strand are selected and probe to find out a specific trait that fufils a specific purpose.

can eggs be affected by avian flu?

Avian Influenza (Bird Flu)

Avian influenza in birds

Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, avian influenza is very contagious among birds and can make some domesticated birds, including chickens, ducks, and turkeys, very sick and kill them.
Infected birds shed influenza virus in their saliva, nasal secretions, and feces. Susceptible birds become infected when they have contact with contaminated secretions or excretions or with surfaces that are contaminated with secretions or excretions from infected birds. Domesticated birds may become infected with avian influenza virus through direct contact with infected waterfowl or other infected poultry, or through contact with surfaces (such as dirt or cages) or materials (such as water or feed) that have been contaminated with the virus.
Infection with avian influenza viruses in domestic poultry causes two main forms of disease that are distinguished by low and high extremes of virulence. The “low pathogenic” form may go undetected and usually causes only mild symptoms (such as ruffled feathers and a drop in egg production). However, the highly pathogenic form spreads more rapidly through flocks of poultry. This form may cause disease that affects multiple internal organs and has a mortality rate that can reach 90-100% often within 48 hours

http://www.cdc.gov/flu/avian/gen-info/facts.htm
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Food safety tips for poultry and eggs

 Avian flu is not spread through properly cooked food.
 Poultry and eggs in the U.S. are safe to eat. There are strict regulations that prevent countries that have avian flu outbreaks from sending poultry products to the United States.
 Those who prepare poultry for people to eat should follow the normal rules for handling raw meat:
1. Keep raw meat, poultry, fish and their juices away from other foods.
2. After cutting raw meats, wash your hands, cutting boards or dishes, knife and counter tops with hot, soapy water.
3. Sanitize cutting boards and counter tops with a solution of 1 tablespoon chlorine bleach in 1 gallon of water.
4. Cook poultry in an oven temperature of at least 325 °F.
5. Use a meat thermometer to check the temperature of cooked foods in the deepest part of the dish. Cook whole birds and parts to 165°F.
6. Do not eat raw eggs.
7. Cook eggs until the yolks and whites are firm.
8. Only use raw eggs in foods that are cooked to 160°F after adding eggs. Use pasteurized egg products in recipes that are not cooked, such as egg nog.
9. Do not thaw meat at room temperature. Thaw meat in the refrigerator.
10. If you are sick, do not prepare or serve food for other people

http://www.cdphe.state.co.us/dc/Influenza/avian/avianflu_fact.pdf

for the sake of food safety

frommarchtillaugust. As the name implies, this blog will cease to exist after august which marks the end of food safety and also the end of 3.1 !