Tuesday, February 26th: Dr. John Larkin, Vice President of the IEH Food Process Engineering & Food Defense Division will be presenting “A Risk Analysis to Establish the Lethality Target for a Novel Aseptic Filler.”
Thursday, February 28th: Dr. Don Zink, President of the IEH Foods & Regulatory Compliance Division will be presenting “Can Seam Integrity and Food Safety – Implications for Industry.”
South Africa listeriosis outbreak victims v. Tiger Brands about to get speedy trial – Food Safety News
Dr. Mansour Samadpour, the CEO of IEH Laboratories & Consulting Group will serve as a technical expert in this court case.
IAFP 2018: USDA FSIS and More! – Food Safety Matters
Will Daniels, president of the produce division at IEH, was interviewed about the romaine lettuce outbreak that originated in Yuma, Arizona, the connection between the animal world and the produce world, reducing microbial shedding events, community relations and food safety, lessons learned from the Earthbound Farms spinach outbreak, and how to communicate risk within an organization, and publicly.
Evaluation of Roka Atlas Salmonella method for the detection of Salmonella in egg products in comparison with culture method, real-time PCR and isothermal amplification assays – Food Control Journal
Hu L et al. found that the ribosomal RNA based Roka Atlas Assay displays higher sensitivity for detection of Salmonella than PCR and isothermal amplification-based assays, as well as the Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) culture method.
Secretary Perdue Appoints New Members to National Advisory Committee on Microbiological Criteria for Foods – USDA
Dr. Mohammad Koohmaraie, president of the IEH meat division, was reappointed to his position on the USDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF).
Dream team ready to help South African listeriosis victims – Food Safety News
Dr. Mansour Samadpour, the CEO of IEH Laboratories & Consulting Group will serve as a technical expert in this court case.
Food Safety Matters Podcast Interviews Fresh Produce Expert Will Daniels – Food Safety Magazine
Will Daniels, president of the produce division at IEH, was interviewed about “how Earthbound Farm responded to a deadly E. coli O157:H7 outbreak linked to fresh spinach, the complexities and challenges of the supply chain, balancing food safety needs with marketing objectives, the importance of education along every point of the supply chain, low product pricing and its effect on food safety, misconceptions about FSMA regulations, and getting the C-suite to understand the value of investing in food safety.”
Roka Bioscience, Inc. Agrees to Sell its Assets to Subsidiary of Institute for Environmental Health, Inc – IEH Press Release
“Our Atlas® Detection Assays incorporate our advanced molecular technologies and are performed on our “sample-in, result out” Atlas System that automates all aspects of molecular diagnostic testing on a single, integrated platform. The Atlas System and Detection Assays are designed to provide our customers with accurate and rapid test results with reduced labor costs and improved laboratory efficiencies.”
IEH is acquiring all assets related to the Sample6 Pathogen DETECT platform – IEH Press Release
“Sample6 technology allows us to offer, for the first time, Listeria finished product testing in under 15 hours from start to finish to the food industry.”
9 People Who Are Changing The Future Of Food – Fast Company Profile on Mansour Samadpour
“It’s better to set up systems properly in the beginning, rather than have to deal with an outbreak. Food safety is a moral obligation.”
7 things to know about our food system – CNN Money
“Mansour Samadpour runs IEH Laboratories, one of the largest private food testing facilities in the nation. Companies hire him to test their food and make sure it’s safe for the consumer. He believes much of the current testing is too infrequent and small in scale. “We call that faith-based food safety,” he says. Why do companies resist more testing? If more was done at the retail level, it would “always result in recalls,” Samadpour says, because they find pathogens in the food so often. But he also insists that some companies “are doing everything that they can” with regard to food safety.”
One person dying of food borne illness is ‘one too many’ – Mansour Samadpour interview on CNN Money
“People need to understand what they are eating, where it was grown. You buy a bag of lettuce, where was it grown? Is the product from California? Arizona? Came from south of the border somewhere? The country of origin of the food we buy is extremely important. Let’s say you’re looking to travel to a country, they tell you don’t eat salad, don’t drink the water. And then you find out that the salad you buy comes from there. Then you say, okay, what are they thinking? Anything grown out in a field will have some amount of microbial contamination. What the green industry is trying to do is remove as much of the contamination as possible, but that’s not universal.”
We Have Terrible News For Anyone Who Eats Chicken – Mother Jones
“One of the US Department of Agriculture’s main tasks is to ensure that the nation’s meat supply is safe. But according to a new peer-reviewed study from the department’s own researchers, the USDA’s process for monitoring salmonella contamination on chicken—by far the most-consumed US meat—may be flawed.”
“The solution is pretty clear, Samadpour told me. Instead of testing whole carcasses just after they’ve been bathed in antimicrobials, while they’re still in the middle of the processing line, the tests should happen at the end of the processing line, when the carcasses have been cut up and are ready for packaging. He said Big Chicken could learn something from the beef industry, which began testing its finished products in that manner for a virulent E. coli strain called O157:H7 in the 1990s: Rates of poisoning from that often-deadly bacteria have plunged since.”
Some Pre-Grated Parmesan Contains Additive Derived From Wood Pulp, Investigation Finds – Inside Edition
“Inside Edition bought 34 samples of Parmesan cheese from major supermarkets, as well as from major restaurant chains like Pizza Hut and Domino’s, and sent it to IEH Labs in Seattle, Washington where it was tested for cellulose. Mansour Samadpour, the president of IEH labs said, “I was very surprised, I did not expect the numbers to be so high.” The results showed that 69 percent of the cheese contained more than the FDA recommends.
Retrofitting a Food Plant to Maximize Sanitation – Food Safety Magazine
Dr. Margaret Hardin, vice president of technical services at IEH, wrote an article discussing the important roles sanitation and the layout of food plants have on food safety.
IPPE Report: NAMI presents industry achievement awards – Meat + Poultry
“The North American Meat Institute (NAMI) Foundation Scientific Achievement Award was presented to Dr. Mohammed Koohmaraie, CEO, Meat Division at IEH Laboratories, honoring his longstanding contributions assisting the industry to produce safe and wholesome meat, and his efforts to improve meat and poultry technologies.”
Private Eyes in the Grocery Aisles – The New York Times
“Business is booming — partly because IEH clients consider testing to be a gatekeeper defense in a multitiered food economy without borders. “We’re a lot more concerned about imports,” Mr. Samadpour says, because of “lack of accountability, lack of infrastructure, lack of a culture of food safety.” He says episodes like the 2008 discovery of the toxic chemical melamine in infant formula from China have contributed to a gradual shift in food manufacturers’ attitudes toward imports.”
IEH welcomes Dr. Donald Zink – IEH Press Release
“IEH Laboratories & Consulting Group is pleased to announce its recent hire of Dr. Donald Zink, who has joined IEH as the President of the Division of Foods and Regulatory Compliance. In his new position with IEH, Dr. Zink will provide consulting services and support clients of IEH to promote product safety and use his vast experience to provide clients with insight into matters of regulatory compliance.”
Putting Salad Bar Safety to the Test – Food Safety News
“Besides [E. coli, Listeria or Salmonella], the station reported that the lab tested for the number of microbes in one gram of food, and those results weren’t negative. In fact, the leafy green samples all had more than 1 million colony-forming units per gram (CFU/g) of microbes. Dr. Mansour Samadpour, the CEO of IEH Laboratories, noted that leafy greens are not only raw but have a larger surface area than some other food items.”
“After shutting restaurants in Seattle and Portland, Oregon, Chipotle is doing a deep cleaning of the locations, the company said in a statement Tuesday. Twelve people in the Portland area and 25 in Washington state became ill after eating at Chipotle restaurants, according to health officials in the two states. The company is working with Seattle-based IEH Laboratories & Consulting Group to resolve the matter, as well as conducting environmental testing in restaurants and distribution centers. Chipotle also is replacing all the food in the closed locations.”
Chipotle Installing New Food Safety Protocols From the Ground Up – Food Safety News
“IEH Laboratories and Consulting Group is in. Led by Seattle’s Dr. Mansour Samadpour, IEH brings its own significant credibility to Chipotle’s table. Known to many within the food safety community simply as “Mansour,” the microbiologist says he’s going to deliver “a more robust food safety program to ensure the highest level of safety and the best quality of all meals served at Chipotle.”
“Samadpour’s company — which has over 1,500 employees across 116 labs — tests everything from whether or not a box of raspberries are actually organic or if a piece of “wild-caught” fish is actually wild, or the species listed on the label. He notes that fish are often mislabeled because once they have been filleted, there’s no way of identifying the specifies without a DNA test. Other products that are commonly found in restaurants like olive oil, are also often fraudulent.”
Mansour to the Rescue – Food Safety News
“Mansour said Chipotle adopted his food safety plan for the 1,900-plus restaurants of the Mexican fast-casual food chain “without any modification.” He promised to eliminate or mitigate “risk to a level of near zero and will establish Chipotle as the industry leader in this area.” Whether naming a food safety czar marks the beginning of a turnaround for Chipotle remains to be seen. However, the strung-out E. coli outbreak is pounding the Denver-based franchise known as much for its politics as its food.”
“Outbreaks that last this long are more common than one might think, said Samadpour. They occur whenever the investigators cannot connect the dots and are not able to find the source of the outbreak, which means that the contaminated product continues to be sold. “By the time people are sick, it’s too late,” he said. Companies should be diligent in their sampling and testing. “If you are producing food, let’s not assume that the food is safe until proven otherwise. Let’s just assume that the food is not safe until proven otherwise.””
The Sample Has Been Taken, the Results Are In: Now What? – Food Safety Magazine
Dr. Margaret Hardin, vice president of technical services at IEH, wrote an article discussing how to analyze, trend, and monitor test results generated in the food industry and how this data can be used to implement corrective actions that reduce risks associated with food products.
Poultry Safety in an Ever-Changing World – Food Safety Magazine
Dr. Margaret Hardin, vice president of technical services at IEH, wrote an article discussing food safety challenges associated with poultry products.
Gov. Beshear Announces IEH Laboratories & Consulting Group to Establish Operations in Scottsville – Kentucky Cabinet for Economic Development
““Even more than the jobs created, IEH is a company that helps make other companies better, and that benefit will mean even greater things down the road for Scottsville and the Commonwealth,” said Gov. Beshear. “The food and beverage industry in Kentucky continues to expand, and this is a step forward to assist the industry and grow the economy in the Commonwealth.”
“We are very excited to become a part of the Scottsville community,” said IEH President, Dr. Mansour Samadpour. “IEH prides itself on its analytical capabilities, providing companies with brand protection and consumers with the confidence they are feeding their families safe, wholesome food. IEH is also a critical partner in the production process, ensuring continuity and growth in the food production and distribution industry within Kentucky. We look forward to a long partnership.”“
“The U.S. Department of Agriculture monitors the levels of some bacteria in poultry. Effective in July, the agency is tightening its rules. Processors will have to ensure that no more than 7.5 percent of raw chickens are contaminated with salmonella and no more than 10.4 percent with campylobacter. The 100 chickens tested in Seattle came from multiple producers in Washington, California, and other states. But collectively, the birds would not have passed the new standards: 65 percent were contaminated with campylobacter and 19 percent with salmonella. More than 40 percent of the samples tested positive for Staphylococcus aureus, which is not regulated by USDA.”
Seattle Lab Finds Tainted Grocery Store Chickens – Food Safety News
“Mansour Samadpour, the nationally known food scientist who runs the Institute for Environmental Health (IEH), tested 100 retail chickens at the request of Marler Clark, the food-safety law firm also based in Seattle.”
Food-Safety Lawyer Puts His Money Where Your Mouth Is – Marler Clark
“In early 2008, Marler began talking seriously to Samadpour, who heads the Seattle-based Institute for Environmental Health, about sampling meat in groceries to see whether there was widespread contamination… A deal was struck, a testing protocol developed and Samadpour told his labs across the country to begin buying 5,000 of the large, plastic-sealed packages of ground beef and analyzing the meat inside for all strains of E. coli… Samadpour briefed the USDA scientists three times and shared the findings with the National Meat Association and American Meat Institute. Samadpour found a low percentage of the meat was contaminated by the non-O157 strains of E. coli — about 2 percent. But since American consumers eat billions of pounds of ground beef each year, that 2 percent means millions of pounds of potentially dangerous meat are being eaten.”
Food Problems Elude Private Inspectors – The New York Times
““The contributions of third-party audits to food safety is the same as the contribution of mail-order diploma mills to education,” said Mansour Samadpour, a Seattle consultant who has worked with companies nationwide to improve food safety.”
The Burger That Shattered Her Life – The New York Times
“Dr. Samadpour, the laboratory owner, has said that “we can make hamburger safe,” but that in addition to enhanced testing, it will take an aggressive use of measures like meat rinses and safety audits by qualified experts.”
Keep Your Meat Safe From E. coli – abc NEWS
“A “Good Morning America” investigation found that what is generally thought to be a simple meal — the classic American burger — can be much more complex. For its investigation, “Good Morning America” purchased six packages of 100 percent ground beef patties from major supermarket chains in Seattle and took the patties to IEH Laboratories, one of the meat industry’s largest independent testing labs. “We isolate DNA from each,” said Mansour Samadpour of IEH. “We looked at eight pieces of meat from each hamburger patty.” When the results came back, the lab reported at least four cows had been found in each patty — and sometimes as many as eight.”
Spinach E. coli Outbreak Raises Food Safety Questions – Marler Blog
“We have the safest food supply on the planet,” said Samadpour, of IEH Laboratories. After the outbreak in spinach, the affected companies hired him to detect and prevent E. coli. “This was an anomaly. Something happened at the farm level. And there have been a lot of extra steps these companies are taking to make sure this product is safe.” Samadpour says Natural Selection foods now takes the unprecedented step of testing all its raw materials before they’re processed. He says safety is now rapidly improving. “These are watershed events in food safety – this is when the industry realizes there may be a problem they did not anticipate before.”