Meat + Poultry - February 2005 - 111

Washington
Crisis response plan developed by D.H.S.
A National Response Plan developed
to protect the country in the event of a
domestic incident, including those impacting the food supply was unveiled
this past month by the Department of
Homeland Security. The system strives
to coordinate efforts between
federal, state, local and
Visit
tribal governments in
case of an emergency.
N.R.P. at:
The plan would be
www.
used when handling
dhs.
security as it relates
to agriculture and the
gov
food supply. "The U.S.
Dept. of Agriculture has
been an active partner in the development of the N.R.P. by contributing
expertise in food and agriculture and
incident management systems," said
outgoing Secretary of Agriculture
Ann Veneman. "By establishing
a unified approach, this plan will
improve cross-jurisdictional communications and coordination among
government agencies, resulting in
more lives saved and more protection
of the public health and our critical

infrastructure."
The N.R.P. now establishes an approach within the U.S. for protecting
citizens and managing homeland
security incidents. "All federal departments and agencies that may be
required to assist or support during a
national incident will use this plan,
whether from threats or acts of terrorism, major natural disasters, or
man-made emergencies."
Using a system established by
U.S.D.A.'s Forest Service as a foundation, D.H.S. announced the National Incident Management System
in March 2004. NIMS is a Web-based
system that outlines a standard structure called the Incident Command
System with five functional areas
- command, operations, planning,
logistics and finance/administration.
Agriculture department officials
have used the NIMS/I.C.S. system
to manage the Exotic Newcastle
Disease outbreak in 2003 and avian
influenza incidences.
For more information on the N.R.P.,
go to http://www.dhs.gov.

New biosensor tracks bad bugs
A new technique to improve food safety by detecting heat-resistant toxins in
foods such as ham, milk and eggs has
been developed by U.S.D.A.'s Agricultural Research Service. The technique
may help researchers and inspectors
detect toxins that cause gastroenteritis.
In addition to detecting bacteria and
their toxins, methods are being developed to screen, detect and confirm
multiple chemical residues - such as
veterinary drugs and pesticides - in
food products.
Bacteria produce toxins under
stressful conditions, such as when they
are too crowded, denied food or fighting back against antibiotics. Generally,
conventional heating and processing
kill foodborne bacteria but do not
destroy their toxins. Marjorie Medina,
a research chemist at A.R.S.'s Eastern
60

I

MEAT&POULTRY

I

February 2005

I

Regional Research Center, Wyndmoor,
Pa., developed a biosensor-based method that detects chemical signals from
toxin-producing bacteria and provides
information about their specific biological activities.
Medina focused on Staphylococcus
aureus enterotoxins A and B. The biosensor test uses surface plasmon resonance
to detect toxins. S.P.R. uses light reflected
off thin metal films. Attached to these
films are toxin or antitoxin antibody molecules. When these molecules bind to the
film surface, they change the way light
refracts. These changes in light intensity,
monitored by an optical detector, provide
a measure of how much toxin, if any, is
present in a food sample. Medina's semiautomated method will be able to detect
several bacterial toxins in a single food
sample.

www.MEATPOULTRY.com

Poultry processors join
worker safety alliance
The U.S. government and the poultry
industry joined forces this past month
in an effort to improve safety in the
workplace through worker training,
ergonomic improvements and information sharing. Under terms of a
voluntary agreement, companies in
the chicken and turkey industry will
work together with the U.S. Labor
Dept.'s Occupational Safety & Health
Administration to implement a new
alliance on worker safety.
"The poultry industry is proud to
join with OSHA in a new alliance
that will place additional emphasis
on worker protection and safety in
the industry," said George Watts,
president of the National Chicken
Council, Washington, D.C. "The alliance will help us improve training
on worker safety, especially in ergonomics, and will help us reach out to
employees whose first language (is
not) English."
"The poultry industry is pleased
to align with OSHA to further
provide safe workplaces for the
poultry industry," said Dr. Alice
Johnson, president of the National
Turkey Federation, Washington,
D.C. "The industry has extensive
experience in training and developing employees to ensure their
safety and health. Through this alliance, the industry will continue
to contribute the lessons learned
in how to focus on appropriate
workstation redesign, personnel
training, and early intervention
and treatment, as ways to minimize musculoskeletal problems in
the workplace."
Under the agreement, the industry
will sponsor ergonomics training
sessions, develop new programs for
implementing ergonomic improvements in workplaces, and share
information among companies on
the best approaches to improving
workplace safety, among other initiatives.


http://www.dhs.gov http://www.MEATPOULTRY.com

Meat + Poultry - February 2005

Table of Contents for the Digital Edition of Meat + Poultry - February 2005

Contents
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