ENovative Institute

Is Your Food Safe to Eat for the Big Game?

2012-02-01T11:06:00.000-05:00

By Diane Van

Have plans for the big game? We all know this day is more than just football. It’s the second-largest day for U.S. food consumption, next to Thanksgiving day. Chips, wings, guacamole, chili – sounds like a good time right? It should be!

Don’t let this snack-filled day end in food poisoning. Food poisoning has lots of causes, including leaving food out too long. Here are some tips to ensure everyone enjoys the big game between the Giants and Patriots, and all the good food that comes with it.

Clean: When preparing party foods, wash hands and surfaces often.

Separate: Use separate plates for raw and cooked food when grilling.

Cook: To the right temperatures.

Chill: Don’t leave food at room temperature for longer than two hours.

“More than 1.25 billion wing portions will be consumed during Super Bowl weekend in 2012, totaling more than 100 million pounds of wings, according to the National Chicken Council’s (NCC) 2012 Wing Report.”

How to Handle Ready-to-Eat Bagged Produce

2012-01-18T15:23:00.001-05:00

by Dr. Michelle Annette Smith, Senior Policy Analyst, Office of Food Safety, Produce Safety Staff, FDA

Pre-cut, bagged, pre-washed produce has increased in popularity over the last few years. The convenience of ready-to-eat bagged produce has allowed consumers with hectic lifestyles to add healthy leafy greens, fruits, and other vegetables to their diet easily. Recent recalls of ready-to-eat bagged produce have raised questions on how to handle it safely at home.

Tips for Handling Ready-to-Eat Produce Safely
While we recommend that you wash intact produce, such as apples, head lettuce, and whole carrots before preparation and consumption, many pre-cut, bagged, or packaged produce items like mixed salad greens are pre-washed and ready-to-eat. It is unlikely that consumer washing of such products will make the product cleaner compared to a commercial triple wash. It is possible that the additional handling may contaminate a product that was clean. If you’re not sure if your packaged produce is ready-to-eat, look at the label. If the package indicates that the contents have been pre-washed and are ready-to-eat, you can use the product without further washing.

If you choose to wash a product marked “pre-washed” and “ready-to-eat,” be sure to use safe-handling practices to avoid any cross contamination.

Wash your hands for 20 seconds with warm water and soap before and after handling the product.
Wash cutting boards, dishes, salad spinners, utensils, and countertops with hot water between the preparation of raw meat, poultry, and seafood products and preparation of produce that will not be cooked.

Additional Produce Tips

Choose only ready-to-eat produce that is refrigerated or surrounded by ice before buying
Refrigerate all pre-cut, ready-to-eat produce promptly
Make sure that produce, including ready-to-eat produce, is not bruised or damaged
Separate ready-to-eat produce from raw meat, poultry, and seafood in your refrigerator
Never use detergent or bleach to wash produce. These products are not intended for consumption.
Throw away ready-to-eat produce that has touched raw meat, poultry, or seafood.
Return any uneaten ready-to-eat produce to the refrigerator or discard

Produce Safety: Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices

Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices

Resolve to Be Food Safer in the New Year

2012-01-03T13:57:00.000-05:00

By Howard Seltzer, FDA Center for Food Safety and Applied Nutrition

Some people don’t take food poisoning very seriously. Maybe that’s because the symptoms usually are not long-lasting in most healthy people—a few hours or a few days—and usually go away without medical treatment. But foodborne illness can be severe, even life-threatening to anyone, especially those most at risk such as older adults, infants and young children, pregnant women, and people with HIV/AIDS, cancer, or any condition that weakens their immune systems.

Threats to food safety constantly evolve. New disease-causing organisms emerge and known pathogens become more virulent. In addition, consumers increasingly want food that is less processed. Even though government food safety regulators received important new tools to help protect us in the 2011 Food Safety Modernization Act, it’s clear that individuals need to take every practical step they can to prevent foodborne illness.

Food Safety Resolutions

Since it’s traditional at the start of a new year to think about what needs to be changed in one’s life to make it happier and healthier, here are a few suggestions for resolutions to help eliminate foodborne illness from your and your families’ lives.

Clean: Resolve to wash your hands before, during and after handling food. According to the Centers for Disease Control and Prevention (CDC), handwashing has the potential to save more lives than any single vaccine or medical intervention. To do it effectively, wet your hands with clean running water (warm or cold) and apply soap. Rub your hands together to make a lather and scrub them well for at least 20 seconds. Air dry or use a clean paper towel.

Separate: If you only have one cutting board, resolve to get another to help avoid cross-contamination. Use one for foods that will be cooked, such as meat, poultry, and seafood, and the other for foods like fruits and vegetables that will be eaten raw. That way the raw foods won’t be contaminated by the juices from the ones to be cooked. If you do get a new cutting board, get one that’s dishwasher-safe. The very hot water and strong detergent typically used in dishwashers can eliminate a lot of bacteria.

Cook: Resolve to get a food thermometer, if you don’t have one. Only a food thermometer can make sure meat, poultry, fish, and casseroles are cooked to a safe internal temperature—hot enough to kill any pathogens that may be present.

Chill: Similarly, resolve to get an appliance thermometer to be sure your refrigerator is at or below 40ºF. Between 40ºF and 140ºF is the Danger Zone when bacteria multiply rapidly. The more bacteria, the more likely someone will get sick. Most refrigerators have just a colder/warmer adjustment, so the only way to know the temperature is to put a thermometer inside. And it’s a good idea to put one in the freezer to be sure the temperature is 0ºF or below.

Holiday Food Safety Tips

2011-12-21T09:17:00.000-05:00

By Howard Seltzer, FDA Center for Food Safety and Applied Nutrition

The holiday season is a time for celebration and great food. Don’t let merriment change to misery because food makes you or others ill.

Don’t Give the Gift of Food Poisoning; Keep Things Clean

Wash hands with warm water and soap for 20 seconds before and after handling any food.
Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water before and after preparing each food item.
Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt.
Do not rinse raw meat and poultry before cooking in order to avoid spreading bacteria to areas around the sink and countertops.

Separate to Avoid Cross-Contamination

Whether shopping in the store, storing food in the refrigerator at home, or while preparing meals, keep raw eggs, meat, poultry, seafood, and their juices away from foods that won't be cooked.
Consider using one cutting board only for foods that will be cooked, such as raw meat, poultry, and seafood, and another one for those that will not be cooked, such as raw fruits and vegetables.
Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood—and from kitchen utensils used for those products.
Do not put cooked meat or other food that is ready to eat on an unwashed plate that has held any raw eggs, meat, poultry, seafood, or their juices.

Cook to a Safe Internal Temperature

Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165ºF. If the turkey is stuffed, the temperature of the stuffing should also be 165ºF.
Bring sauces, soups, and gravies to a rolling boil when reheating.
Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.
Don't eat uncooked cookie dough, which may contain raw eggs.

Chill Because Harmful Bacteria Grow Rapidly At Room Temperature

Refrigerate leftovers and takeout foods—and any type of food that should be refrigerated, including pie—within two hours.
Set your refrigerator at or below 40ºF and the freezer at 0ºF. Check both periodically with an appliance thermometer.
Thaw safely in the refrigerator, under cold running water, or in the microwave—never at room temperature. Cook food that has been thawed in cold water or in the microwave immediately.
Allow enough time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely in the refrigerator.
Don't taste food that looks or smells questionable. When in doubt, throw it out.
Leftovers should be used within three to four days, unless frozen.

Turkey FUNdamentals: Leftovers

2011-11-23T09:45:00.000-05:00

By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service

The Sad Case of the Leftover Thanksgiving Doggy Bag

“Would you like a doggy bag to take home?” asks the waiter. “That would be great” says the diner. Nearly half of her dinner remains on the plate and will make a quick second meal for another day.

But wait. Here’s the same diner calling the U.S. Department of Agriculture (USDA) Meat and Poultry Hotline the following day. “I put a restaurant doggy bag in the back seat of my car last night, and when I came out to drive to work, there it sat. Is it safe if I heat it up again?”
Sadly, no. The food safety expert at USDA explains that bacteria in food left out for more than two hours double in number every 20 minutes, and some bacteria make a poison or toxin that can make you ill, hence the term “food poisoning.”

Even if you were able to heat the food and destroy the thousands of bacteria present in the backseat doggy bag, the toxin can make you ill. It’s a lose-lose proposition. Toss that “puppy” out!

Handling Leftovers Safely

How could the doggy-bag owner handle the bonus meal safely? First of all, take the restaurant leftovers straight home – no running errands or visiting friends. Within 2 hours of being served, the leftovers should be safely tucked away at home in the refrigerator where they can safely remain for three to four days.

Leaving food out at an unsafe temperature is one of the main causes of foodborne illness. Safe handling of leftovers is very important to reducing foodborne illness. Follow these USDA recommendations for handling leftovers safely – whether from a restaurant or home cooked.

Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, leftovers must be refrigerated within twohours.
Throw away any hot or cold leftovers that have been left out for more than two hours at room temperature (one hour when the temperature is above 90 °F, such as at an outdoor event).
To prevent bacterial growth, it’s important to cool hot food rapidly to the safe refrigerator-storage temperature of 40° F. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness.
Cut large items of food into smaller portions to cool. For whole roasts, turkey or hams, slice or cut them into smaller parts.
Hot food can be placed directly in the refrigerator, or it can be rapidly chilled in an ice or cold water bath before refrigerating.
Cover leftovers, wrap them in airtight packaging, or seal them in storage containers. These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for rapid cooling.

Reheating Safely Stored Leftovers

Leftovers can be kept in the refrigerator for three to four days or frozen for three to four months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.
When reheating leftovers, be sure they reach 165° F. Use a food thermometer to check the internal temperature of the food. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
Thaw frozen leftovers safely in the refrigerator, cold water or the microwave oven. When thawing leftovers in a microwave, continue to heat it until it reaches 165 °F as measured with a food thermometer.
Any leftover “leftovers” thawed by the cold water method or in the microwave should be reheated to 165 °F before refreezing.
In a real hurry? It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.

Turkey FUNdamentals: Deep Fat Frying a Turkey

2011-11-16T16:42:00.000-05:00

By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service

Are you curious about deep frying a turkey? I know you are! You’ve heard all the talk about how tasty they are; tender and juicy yet crispy on the outside. You’ve seen the turkey fryers and giant jugs of peanut oil. But you’re a little nervous. That’s a lot of hot oil! USDA’s Food Safety & Inspection Service has these tips to help you safely prepare a deep fat fried turkey.

Planning: Tips for Purchasing a Turkey

Before you purchase your turkey, check the instructions for your turkey fryer. Most fryers will accommodate a 12-16 lb. turkey. A larger turkey will not fit in the fryer and will take too long to cook. Don’t stuff a turkey that you’re going to fry!

Before you unwrap the turkey, take a minute to determine the amount of oil needed. Place the turkey in the fryer and add enough water to cover it. Do not fill the pot more than ¾ full; the oil level should be three inches to five inches from the top of the fryer. The turkey should be covered by about one to two inches. Remove the turkey and measure the amount of water – that’s how much oil you’ll need. Drain or pour out the water and dry the pot thoroughly.

Preparation: Check Your Food Safety Steps

Now for the turkey. As with all food preparation, remember to check your steps (clean, separate, cook and chill). As you prepare the bird, separate the raw turkey from fresh foods on your menu, and use separate cutting boards, plates, and utensils to avoid cross contamination.

If your turkey is frozen, make sure to thaw it before frying. You can thaw it in the refrigerator. It takes about 24 hours for every four to five pounds. Keep it refrigerated until about 30 minutes before cooking.

If you choose to marinade or to inject a flavor into the turkey, allow it to stand in the refrigerator for 24 to 48 hours before cooking. And always keep hands, utensils, and surfaces clean.

Cooking: Caution! Hot Oil!

Deep fat frying a turkey must be done OUTSIDE! Select a safe, flat outdoor location that is well-lit, well-ventilated and away from trees, shrubbery and buildings.

Heat the cooking oil to 350°F. Before lowering the turkey into the oil, turn the burner off. Do not just dunk the turkey in the oil. To avoid the oil bubbling over, gradually lower the turkey into the hot oil, pull it back out, and repeat until it is fully immersed. Turn the burner back on and bring the oil back to 350°F.

Monitor the temperature of the oil with a thermometer constantly during cooking. Never leave the hot oil unattended! Allow about three to five minutes per pound cooking time.

When the time is up, turn the burner off, and slowly lift the turkey out of the oil. Hold it over the fryer so the oil can drain. Check the temperature of the turkey with a food thermometer. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165°F in the innermost part of the thigh and wing and the thickest part of the breast.

Enjoy Your Meal

Cover the bird with foil and let it rest about 20 minutes before carving. After serving, refrigerate the leftovers within two hours in shallow containers. Refrigerate and use turkey leftovers for three to four days or freeze for three to four months.

Don’t forget about the oil! Once the turkey is out, remove the pot from the burner and move to a flat, safe place and allow the oil to cool, covered, overnight. Once the oil has cooled you can strain out the solids and use it again. Store in a cool, dry place for up to six months.

Turkey FUNdamentals: Planning for Thanksgiving

2011-11-10T09:00:00.000-05:00

By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service

Okay, so it’s your turn to host the annual Thanksgiving feast. Aunt Sara has been cooking turkeys for 40 years, and Cousin Rachel is a gourmet cook. Can you tackle a turkey without being traumatized?

Yes you can! Believe it or not, taking care of “Tom” isn’t that tough, and it can actually be FUN! Just follow USDA’s “Turkey FUNdamentals” and your bird will turn out fine. The USDA Meat and Poultry Hotline says that each November, both novice and experienced cooks have the same basic questions on preparing turkey. Here they are:

How Big of a Turkey Should I Buy?

You’ll need about one pound per person or a pound and a half per person if you have hearty eaters or want ample leftovers.

When Should I Buy the Turkey?

A frozen turkey can be purchased months in advance, but a fresh bird should be bought only one to two days ahead.

Should I Buy a Hen or a Tom?

Age, not gender, is the determining factor for tenderness. All turkeys in the market are young, usually four to six months old. A hen generally weighs less than 16 pounds and a tom is usually over 16 pounds.

How Long Will it Take to Thaw a Turkey?

It’s best to plan ahead and thaw your turkey in the refrigerator. The rule of thumb is 24 hours for every four to five pounds of turkey. So it will take a 20-pound bird four to five days to thaw.

If you need to speed up the thawing time, you can thaw the wrapped bird by submerging it in cold water, changing the water every 30 minutes. This takes about 30 minutes per pound. Thawing in the microwave can also save time. Follow the manufacturer’s instructions for size of bird and timing.

How Long Should I Roast the Turkey?

Cooking time will vary. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, you may choose to cook the turkey to higher internal temperatures. If it is a stuffed bird, the stuffing temperature should also reach 165 °F.

What Do I Do if the Turkey is Done an Hour Ahead of Schedule?

It is safe to hold a turkey in the oven at a reduced temperature. First use a food thermometer to make sure the bird is done. Keep the thermometer in the meat. Lower your oven temperature. Start by moving your oven setting to 200 °F. Adjust the temperature of the oven to assure that the temperature of the turkey never drops below 140 °F. Check the food thermometer at regular intervals to make sure that 140 °F is maintained and keep the bird covered so it doesn’t dry out.

What Do I Do if the Turkey is Not Done on Time?

About the only thing you can do is to keep cooking. Do not keep opening and closing the oven door to check its progress. This will only lower the oven temperature and add to the cooking time.

Can You Roast the Turkey the Day Before?

Yes. In fact, more and more people are taking this route. For safety reasons, however, once the bird is cooked it must be cut into smaller pieces and stored in shallow containers in the refrigerator. The meat can then be eaten cold or reheated when it is time to eat.

For more information about turkey, check out these resources:

How to Prevent Listeriosis Outbreaks

2011-11-03T10:14:00.000-04:00

By Howard Seltzer, National Education Advisor, Center for Food Safety and Applied Nutrition, FDA

The ongoing multistate outbreak of food poisoning associated with cantaloupes has put a bad bug called Listeria monocytogenes in the spotlight.

What is Listeria Monocytogenes?

It's a harmful bacterium that causes a foodborne illness called listeriosis. It's found in the environment – soil, water, decaying vegetation, and the intestinal tract of animals.

What happens when people get Listeriosis?

A person with listeriosis usually has fever and muscle aches. People who think they might have become sick with listeriosis should consult their doctor.

Listeriosis is relatively rare but can be fatal, especially in people at high risk for listeriosis: older adults; young children; people with compromised immune systems, such as cancer, diabetes, or HIV/AIDS patients; and pregnant women. In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies.

What Causes Listeria in our Food?

If food is processed, packaged, or handled in unsanitary conditions, it can become contaminated with Listeria. This is of particular concern with ready-to-eat, refrigerated foods, such as luncheon meats and pates or meat spreads, because most of these are not reheated before eating – a step that would kill Listeria. In addition, unpasteurized milk and products made with unpasteurized milk can carry Listeria, as well as other dangerous bacteria, such as Salmonella and E. coli.

It’s very important to understand that, unlike most other foodborne bacteria, Listeria can grow at refrigerator temperatures. That means the longer foods contaminated with Listeria are stored in the refrigerator, the more opportunity Listeria have to multiply. What’s more, foods contaminated with Listeria can cross-contaminate surfaces they come into contact with – surfaces in the refrigerator and around the kitchen.

How can I prevent Listeriosis?

Consumers, especially at-risk consumers and those who take care of them, should follow these simple steps to help prevent listeriosis:

Avoid foods containing unpasteurized milk
- Wash hands with warm water and soap for at least 20 seconds before and after handling food. Clean refrigerators and other food preparation surfaces regularly and effectively. Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; and finally dry with a clean cloth or paper towel that has not been previously used.
Always wash hands with warm water and soap following the cleaning and sanitization process.
Wipe up spills in the refrigerator immediately.

For more information on Listeria and listeriosis see:

Avoid “Nightmares” on Halloween: Food Safety Tips

2011-10-26T11:57:00.002-04:00

By Howard Seltzer, FDA Center for Food Safety and Applied Nutrition

Halloween is a fun time of year for all ages. To make sure ghosts, witches and spiders are the only things to be afraid of on Halloween, follow these food safety tips:

Safe Treats

Give your child a good meal before trick-or-treating to prevent them from snacking on candy and treats. Urge them to wait until they get home before eating them and let you inspect the treats in their bags.
Tell children not to accept – and especially not to eat – anything that isn’t commercially wrapped.
Inspect all treats for signs of tampering, such as an unusual appearance or discoloration, tiny pinholes, or tears in wrappers. Throw away anything that looks suspicious.
Parents of very young children should remove any choking hazards such as gum, peanuts, hard candies or small toys.
Consider providing non-food treats for children that visit your home, such as coloring and activity books.

Halloween Parties

Unpasteurized juice or cider can contain harmful bacteria such as Salmonella. To stay safe, always serve pasteurized products at your parties.
Don't taste raw cookie dough or cake batter that contain uncooked eggs
Keep all perishable foods chilled until serving time. These include finger sandwiches, cheese platters, fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frostings.
Don’t leave perishable goodies out of the fridge for more than two hours (one hour in temperatures above 90°F).
Bobbing for apples is a favorite Halloween game. Reduce the number of bacteria that might be present on apples and other raw fruits and vegetables by thoroughly rinsing them under cool running water. As an added precaution, use a produce brush to remove surface dirt.
Try a different bobbing for apples game from FightBAC.org. Cut out apples from red construction paper. Write activities for kids to do on each apple, such as “say ABCs.” Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string or make a fishing pole with a dowel rod, magnet and yarn. Let the children take turn “bobbing” with their magnet and doing the activity written on their apple. Give children a fresh apple for participating in your food-safe version of bobbing for apples.

Learn more about Halloween food safety:

Modernist Halloween: Cinnamon-Pumpkin Isomalt Candies

2011-10-19T11:26:00.001-04:00

Modernist Halloween: Cinnamon-Pumpkin Isomalt Candies
SERIOUS EATS | OCTOBER 19, 2011
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These brilliant gems are the perfect antidote to a sickly-saccharine Halloween because the pumpkinseed oil helps them toe the ... Read more

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Hold the Raw Sprouts, Please

2011-10-19T09:14:00.001-04:00

By Lt. Cmdr. Rajal Mody, MD, MPH, U.S. Public Health Service

Outbreaks caused by eating contaminated sprouts--“sproutbreaks”--have occurred every year in the United States since at least 1995. These episodes have taught us that sprouts are a risky food to eat.

Sprouts were found to be the cause of a devastating outbreak of Shiga toxin-producing E coli infections in Europe this summer. Ultimately, this outbreak caused more than 4,000 illnesses, more than 900 cases of hemolytic uremic syndrome, and 50 deaths.

Why are sprouts a risky food, you might ask? Some people think of them as the ultimate healthy food -- fresh and natural. In fact, raw sprouts can be anything but safe. Lessons from outbreaks have taught us that it is a good idea for people who want to lower their risk for food poisoning to cook raw sprouts or avoid eating them raw.

Here is what we have learned:

Lesson 1: A sprouted seed is a perfect vehicle for pathogens.

A sprouting seed offers as inviting and nourishing an environment as bacteria like Salmonella or E coli could want--and the warm, moist conditions in which sprouts are produced only make matters worse. A single Salmonella organism on the outside of a seed can easily grow to an infectious dose after it has sprouted. The bacteria in or on growing sprouts cannot be washed off. Because even a low dose of Shiga toxin-producing E coli can make you sick, sprouts are a powerful vehicle for transmitting illness. Sprouts have also been the vehicle for Listeria, which causes a very dangerous infection for pregnant women and the elderly.

Lesson 2: Sprouts have caused many outbreaks of illness.

Since sprouts were first recognized as a source of food poisoning in the mid-1990s, they have become one of the "usual suspects" that foodborne disease epidemiologists look for when investigating an E coli or Salmonella outbreak. Since 1998, more than 30 outbreaks have been reported to the Centers for Disease Control and Prevention (CDC), due to many different kinds of sprouts -- alfalfa, bean, clover, and others. In fact, CDC's foodborne disease surveillance systems have identified three sprouts-associated outbreaks since June of 2010 that spread across multiple states.

Lesson 3: It is difficult to grow "safe" sprouts.

Once the potential dangers of sprouts became known, the U.S. Food and Drug Administration (FDA) developed guidance to help sprout growers reduce the risk of germs contaminating sprouts they produce and sell. Many sprouts growers now use practices to decontaminate seeds before sprouting, but no available method has proved completely effective. People who eat raw sprouts, including those who grow their own sprouts, ought to know that they are taking a risk, because contamination typically starts with the seed.

Lesson 4: Sprouts can make even young and healthy people ill.

This is one of the biggest lessons learned from the outbreak in Europe in 2011 and from our experience with outbreaks in this country. Sproutbreaks in the United States mainly affect healthy people aged 20-49 years. A typical victim may be an especially health conscious person in the prime of life. But illnesses from sprouts can be particularly severe in vulnerable populations, such as young children, older adults, pregnant women, and people with compromised immunity.

Lesson 5: It can be hard for those who become ill to remember having eaten sprouts.

We have found in our investigations that people often do not remember having eaten sprouts, because they are often just a garnish or one of many ingredients in a food dish. It is not necessary to eat large quantities of sprouts to get sick. An ill person's inability to accurately recall what they ate sometimes makes it difficult to pinpoint an outbreak of sprouts.

How to Safely Thaw Meat

2011-10-13T09:15:00.001-04:00

Written by Michael Rich, Safety Services Company

Remember to cook foods to their proper temperature...

Uh, oh! You’re home and realize there is nothing out for dinner.

In haste, you grab a package of chicken from the freezer, put it under hot running water and begin the thaw. Is this safe? What if instead you had pulled the chicken from the freezer the night before and left it on the counter, while you were at school. Is this safe?

If you think either of these thawing methods is acceptable, you are putting yourself in the line of danger.

Improperly thawed food can grow foodborne microorganisms making it unsafe. In fact bacteria in food can grow from one cell to 1 billion in just 10 hours. Pretty scary.

To properly thaw food you can choose one of the following methods:

Refrigerator Thawing
Cold Water Thawing
Microwave Thawing

Refrigerator Thawing

The refrigerator is the safest way to thaw food. However, it does require some preplanning because it is the slowest method of thawing. A large item like a turkey takes 24 hours for every five pounds to thaw. Most items — such as a pound of ground meat or boneless chicken breasts — can thaw in only a day though. To thaw in the refrigerator, place the meat in a drip proof covered container on the bottom of the fridge or a meat drawer.

After thawed, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Cold Water Thawing

Thawing in cold water is faster than the refrigerator method and if done properly is just as safe. To thaw with cold water first place the meat in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.

Next submerge the meat in cold tap water. Every 30 minutes you will need to drain the water and replace with fresh cold water to make sure the temperature doesn’t get too warm and bacteria don’t start to grow. Using this method you should be able to thaw a pound of meat in about an hour.

Once thawed the food needs to be cooked immediately and cannot be refrozen.

Microwave Thawing

The microwave is the fastest way to thaw food but produces uneven results. To thaw in the microwave place your meat in a microwave safe dish and place in the microwave. Make sure that you allow at least 2” between the food and the walls and ceiling of the microwave oven so that air can circulate properly.

After inserting your food set your microwave to the “defrost” or “50 percent power,” most microwaves will give you the auto defrost option but if yours’ doesn’t it typically takes 15 minutes to thaw a pound of meat. If you’re thawing a package of individual pieces (like steaks or patties) that were frozen together, pull them apart as soon as you can and thaw them one at a time. If your microwave doesn’t rotate every 5 minutes, you should turn the food 180° so that it thaws more evenly. After the food is thawed, be sure to cook food immediately to pre4vent growth of bacteria.

Food Safety Myths Busted

2011-10-06T08:46:00.002-04:00

By Sharon Palmer

From salmonella-contaminated grape tomatoes to smoked salmon laced with Listeria, pathogens in the food stream always make headlines. Rightly so, considering the U.S. Centers for Disease Control and Prevention estimates that each year one out of six Americans gets sick, 128,000 are hospitalized, and 3,000 die due to food-borne diseases.

Nearly three-quarters of consumers are more concerned about food safety vs. five years ago, according to a Deloitte 2011 Consumer Food and Product Insights Survey. This represents a jump of eight percentage points since the same survey was conducted in 2011.

Food safety is even a national topic; President Barack Obama recently signed into law the U.S. Food and Drug Administration (FDA) Food Safety Modernization Act, which aims to keep our food supply safe by shifting the focus of federal regulators from responding to contamination to preventing it.

Escalating concerns over food safety have given rise to myths and confusion over how you can best protect yourself from foodborne illness in your home. According to Jamie Stamey, M.S., R.D., a food safety consultant who spoke about food safety myths at a January, 2011 Food and Culinary Professionals Dietetic Practice Group presentation, "Myths may have just enough science or good sense to be believable. They frequently travel quickly through informal media."

You can protect yourself against foodborne illness by getting accurate information. Our food safety expert cuts through the hype on some of today's most widespread food safety myths:

1. Myth: When using bleach to sanitize my kitchen countertops, the more I use, the more bacteria I kill.

Mythbuster: According to the FDA Food Code, a solution of one tablespoon of bleach per one gallon of water is suitable for killing harmful bacteria that may linger on kitchen countertops. There are no advantages to using more bleach.

2. Myth: Lemon juice and salt will clean and sanitize a cutting board.

Mythbuster: "Lemon juice and salt will not reliably sanitize a surface," says Stamey. She suggests washing cutting boards with hot water and soap; and then sanitizing them with a chlorine bleach solution of one tablespoon per gallon of water (or 1 teaspoon per quart.)

3. Myth: I don't need to wash my produce if I'm going to peel it.

Mythbuster: Harmful bacteria could be on the outside of the produce, so if you peel or cut it without first washing it, the bacteria could be transferred via the knife or cutting board to the part that you eat. "Wash fresh fruits and vegetables under running tap water just before eating, cutting or cooking," Stamey suggests. "Never use detergent or bleach; these products are not intended for consumption. Packaged fruits and vegetables labeled 'ready-to-eat,' 'washed,' or 'triple washed' need not be washed, if they are used straight from the package."

4. Myth: You shouldn't put hot food in the refrigerator.

Mythbuster: "Bacteria grow rapidly in the "danger zone" between 40 degrees F and 140 degrees F. Holding food at room temperature keeps it in the danger zone longer," explains Stamey, who suggests that you follow the "two hour" rule: Put food in the refrigerator as soon after cooking as possible — at least within two hours of cooking. In addition, dividing a large pot of food such as soup or stew into small, shallow containers helps it cool more quickly. And remember to keep your refrigerator at 40 degrees F or below.

5. Myth: Once a hamburger turns brown in the middle, it's cooked.

Mythbuster: "Visual cues are inaccurate guidelines in determining whether hamburger is cooked to a safe internal temperature," says Stamey. The only way to know that hamburger has been cooked to a safe internal temperature is to use a food thermometer; ground beef should be cooked to a minimum internal temperature of 160 degrees F.

6. Myth: If I put raw chicken in a colander and rinse it with water, it will remove bacteria like salmonella.

Mythbuster: "There's no way to rinse away all bacteria on poultry," says Stamey. In fact, rinsing raw poultry is not a recommended safety step and can cause cross-contamination of bacteria to other foods and surfaces. Bacteria in poultry are inactivated when the poultry is cooked to a safe internal temperature of 165 degrees F.

7. Myth: Leftovers are safe to eat until they smell bad.

Mythbuster: The types of bacteria, parasites and viruses that cause illness do not affect the taste, smell, or appearance of food, stresses Stamey. The FDA recommends that you freeze or discard refrigerated leftovers within 3-4 days, or immediately if you're unsure how long they've been sitting in the refrigerator.

8. Myth: The "stand time" recommended on the package for cooking microwaveable foods is optional. (For example, package directions may read, "Cook in microwave for five minutes, let stand for two minutes.") It's just so you don't burn yourself.

Mythbuster: According to the FDA Food Code, the stand time is required as part of the cooking time because it allows heat to be conducted throughout the product. Using a thermometer is recommended to make sure that food has reached a safe internal temperature.

Cantaloupe Safety 101

2011-09-28T14:15:00.003-04:00

By Cookson Beecher

Whole Melons

Because cantaloupes are grown in close contact with the ground, they can occasionally become contaminated with bacteria from the soil, water, or animals, according to a University of California publication about safe handling of cantaloupes. In addition, they can be contaminated by human contact during or after harvest.

Suslow, one of the authors of the publication, said that consumers should spend some time looking at the cantaloupes in the stores or other places where they're sold and select those free of blemishes, cuts, sunken areas, or mold growth. (However, cantaloupes usually have an area that's a lighter color than the rest of the melon because that's where the melon has been resting on the ground while it's been growing.)

"Choose the sound, intact ones," Suslow said.

Once you've brought the melon home, don't wash it until you're ready to eat it, he said. If it's not quite ripe, it's fine to keep it on the kitchen counter for a day or two, but, again, don't wash it then or before you put it into the refrigerator. The reason for that, he said, is that cantaloupes are a "desert fruit" and need to be dry. Wetting them and putting them into the refrigerator can trigger mold.

It's also important to remember to wash your hands before and after handling cantaloupe and to always use clean equipment, utensils, and cutting surfaces. Also, if you've kept the cantaloupe on the counter before putting it in the refrigerator, clean the counter once you transfer the melon to the refrigerator.

When you put the melon into the refrigerator, don't let it come into contact with other foods. That will ensure that foods such as meat and poultry won't contaminate it -- or if there's bacteria on the surface of the melon, that the bacteria won't contaminate any of the food in your refrigerator.

The best temperature to store a ripe cantaloupe is 36 to 41 degrees F (2.2 to 5 degrees C). To prevent the melon from drying out, the best humidity level is 95 to 100 percent. For that reason, the best place to put a cantaloupe is in the refrigerator's crisper.

When purchased from a grocery store, a cantaloupe will keep in the refrigerator for about 5 days, depending on how ripe it was when it was put there. Cantaloupes fresh from the field or garden will last from 5 to 15 days, depending on the variety and growing conditions. The riper the melon, the shorter the keeping time.

Once you're ready to eat the melon, wash it under running water with a clean vegetable brush. That's important, said Suslow, because the spaces within the netted rind on the melon protect the bacteria and make it harder to remove any that might be there.

After washing the melon, blot it with paper towels to remove excess water. Then put the melon on a clean surface -- one that hasn't come into contact with meat or poultry or other foods that could cause cross-contamination -- and cut off the stem end about 3/4 to 1 inch from the end, using a clean kitchen knife to do this. (It's recommended that you don't do this in the kitchen sink.)

Place the melon on a clean cutting board, plate or other clean surface with the cut end facing down.

Using a clean knife, cut the melon from the blossom end to the stem end. Follow this by washing the knife with clean running water and setting it aside.

Gently scrape out the seeds with a clean spoon and cut the melon into slices or whatever is desired.

Don't use dish soap or detergent, neither of which is recommended or approved for washing fruits and vegetables. Because cantaloupes are so porous, they can absorb detergent residues.

Suslow said that even if you wash the rind, you should avoid arranging the slices in a way that allows the rind to touch the melon's edible flesh, especially if you're serving people susceptible to food poisoning such as young children, older people, pregnant women, and those with weak immune systems.

Melon that isn't eaten should be peeled, covered and refrigerated. But toss any that's been kept out at room temperature for longer than 2 hours, or 1 hour when the temperatures are over 90 degrees F.

All of these food-safety practices should also be followed when using melons grown in a garden.

Sources for information about microbial food safety pertaining to home gardening and edible landscapes can be found here.

"It all fits together," said Suslow. "You do as much as possible to stop contamination from being introduced." Drying and canning cantaloupe is not recommended. In fact, because cantaloupes have low acid levels, canning them can support the growth of the bacterium that causes botulism, a potentially fatal type of food poisoning.

Cut Cantaloupe

In some cases, already-cut cantaloupe from the store or served in a restaurant, for example, has been linked to foodborne illnesses such as E. coli O157:H7 and Salmonella. And on Sept. 23, a Kansas food processor recalled fresh cut cantaloupe chunks and fruit medley containing cantaloupe because they may be contaminated with Listeria monocytogenes bacteria that have caused the multistate outbreak.

According to the UC Davis publication, storing cut melons at room temperature or other warm conditions such as in a hot car or at a picnic can lead to rapid growth of harmful bacteria on the melon's flesh.

If you buy cut or diced cantaloupe, make sure it's properly chilled, preferably in the refrigerated display case. And if cut or diced melons are displayed on ice, they should be surrounded by ice. In addition, the surface container or wrap should be cold to the touch, according to the same UC Davis publication.

The optimal storage temperature for ripe cantaloupe is 36 to 41 degrees Fahrenheit.

Food Safety: How to Avoid Getting Sick While Traveling

2011-09-23T08:46:00.000-04:00

By independenttraveler.com

You love to sample foods around the world -- but while your palate may be game, your stomach isn't always up to the challenge. To prevent spending half your trip running to the bathroom, it's important to find a middle ground between sampling local cuisines and treating your belly well.

First, understand that the food you eat at home isn't necessarily "safer" than food abroad; it's often simply that your body isn't accustomed to it. One important difference between home-grown and foreign foods is the use of more "natural" fertilizers abroad, which can carry bacteria that could cause intestinal distress -- also known as traveler's tummy.

A few of the most common foodborne illnesses include salmonellosis (caused by salmonella bacteria), E. coli infection and Norwalk virus. Outbreaks of these and other foodborne illnesses are monitored by the World Health Organization (WHO) and the Centers for Disease Control and Prevention (CDC); it's worth checking out the Web sites of these organizations before you travel to see if any of the places you're visiting are currently affected. These sites will also inform you about any ongoing threats you might face where you're going, such as typhoid or hepatitis.

Your best defense against foodborne illnesses is not to panic, but to use common sense -- and with that in mind, we've compiled these tips for eating well and eating safely no matter where you travel.

What (Not) to Eat and Drink

The most common source of dietary problems while traveling is drinking water, including ice. See Drinking Water Safety for more info.
Cold meat platters, cheese, buffet foods and unsealed mayonnaise are often home to rampant bacteria.
Seafood dishes are notorious for causing intestinal problems, as fish accumulate contaminants from a wide variety of sources. Smaller fish tend to be safer. Fish organs and shellfish (such as clams, mussels and oysters) are usually best avoided.
Avoid unpasteurized dairy products, including cheese and yogurt. Check labels for evidence of pasteurization; most canned milk is safe.
Nuts and other shelled foods are usually a good choice.
Coffee and tea are generally harmless, but it's best to take your hot drinks black, without potentially contaminated milk. Cream from sealed containers, if pasteurized, is usually safe.
The traveler's mantra, attributed to colonial explorers, goes something like this: "Cook it, wash it, peel it or forget it." Freshly cooked foods are less likely to acquire airborne contaminants, and raw foods such as salads, and fruits and vegetables without peels, are often likely culprits for trouble. Fruits and vegetables you can peel yourself are usually safe.
Condiments such as mayonnaise, ketchup and salad dressings are safest in sealed packages.
Order portions "well done" or at least "medium well," and eat them only if served hot. Be careful especially of runny eggs and sandwiches with lots of raw vegetables.
Beer and wine in other countries may contain more or less alcohol content than in the United States. Pay attention to the effects of all drinks. Moderation is the safest course of action.

Eating Out

It may be convenient, but it's often risky to purchase food from street vendors. Be sure your dish is served hot, and take a look at the cart or kiosk before ordering. Does it look clean and well kept? Is it busy? (The fewer the customers, the longer the food may sit before being served.)

When choosing a restaurant, our advice is similar: Go with the people flow. Busy restaurants typically serve fresh, clean and safe food. Still, ask that your meal be cooked well, and take normal precautions. If you're in a non-English-speaking country, it's a good idea to have a phrasebook on hand to help translate the menu and avoid potentially risky dishes.

One other bit of advice, straight from the mouths of moms everywhere: Wash your hands before you eat. Keep in mind that you must use "safe" water to wash not only your hands but also any foods you're preparing.

General Nutrition

Those most at risk for foodborne illness are the pregnant, the elderly and those with weakened immune systems. However, being on the road can be rough on even the healthiest travelers. In the midst of dashing from one place to the next, it's easy to neglect proper nutrition; following irregular eating schedules or existing for days on the same foods can compromise the immune system and cause a cascade of health problems. Try to maintain a well-balanced diet. In the absence of meat, you can find protein in eggs, nuts, lentils and tofu. Peelable fruit and vegetables are a good source of trace minerals and vitamins. Make sure your diet includes breads and grains such as rice. Stay hydrated by drinking lots of (safe) water.

Supplements and vitamins, including iron pills, can help maintain balance when your diet is insufficient. Also, "sports bars" such as Balance or Power Bars are excellent, nutrient-packed travel snacks.

Special Needs

The vegetarian lifestyle has moved into the mainstream in many parts of the world, and vegetarian sections have become common on restaurant menus. However, be careful of any entree that is not specifically marked as vegetarian, especially in places such as South America, where beef and other meats are important staples. In these cases, you may explain to a waiter that you do not eat meat, and yet be served lasagna made with meat sauce. Be aware that sauces and soups are often made with meat stock. Buying your own food at a grocery or other merchant is often your best option.

If you have allergies or food intolerances, or are on a special diet (low sugar, low calorie, etc.), it's especially important that you have a phrasebook to help you decipher foreign language menus. Like vegetarians, you may want to consider purchasing your own food at a grocery store.

Getting to the Core of the Issue: Apple Juice and Arsenic

2011-09-21T14:48:00.000-04:00

By Donald Zink, Ph.D., Senior Science Advisor, FDA’s Center for Food Safety and Applied Nutrition

As a parent and grandparent myself, I understand the concern over recent reports that arsenic has been found in apple juice, especially since it is a staple in many children’s daily diets.

We here at the U.S. Food and Drug Administration (FDA) are familiar with the issue of arsenic being found in certain food and beverage products, but I realize that hearing this may be new to you. I would like to take the time to make sure you understand why it is there, how it got there and if you should be concerned.

Why is there arsenic in fruit juice products?

Arsenic is present in the environment as a naturally occurring substance and as a result of contamination from human activity, such as from the use of certain pesticides and fertilizers. It is found in water, air, food and soil.

There are two types of arsenic: organic and inorganic. The inorganic forms of arsenic are the harmful forms, while the organic forms of arsenic are essentially harmless. Because both forms of arsenic have been found in soil and ground water, small amounts may be found in certain food and beverage products, including fruit juices and juice concentrates.

What is the FDA doing to protect the public against arsenic in fruit juice products?

The FDA has been testing for arsenic contamination in juice products for several years as part of FDA programs that look for harmful substances in food. We have been aggressively testing samples of both domestic and imported fruit juices and juice concentrates, and have not found evidence that juice is unsafe for consumers young or old.

I have heard reports of test results showing high levels of arsenic in apple juice products. Are they true?

Unless we can determine that the test methods used were for inorganic arsenic and that the method was accurate and properly performed, we are not able to specifically address the test results. It is important to remember that test results for total arsenic do not distinguish between the essentially harmless organic forms of arsenic and the harmful inorganic forms of arsenic. It would be inappropriate to draw conclusions about the safety of a product based on the total arsenic level.

When the FDA wants to determine if a food has unsafe levels of arsenic, we test the food specifically for the harmful, inorganic forms of arsenic. It is common to test for total arsenic as a quick and easy way of seeing how much arsenic is in the sample. However, a total arsenic test does not tell us how much inorganic arsenic is in the sample. In fact, organic arsenic can make up the bulk of total arsenic in some foods. If you want to know if there are harmful amounts of arsenic in the sample, you must test specifically for inorganic arsenic.

Does the FDA have a response to the information recently reported on the Dr. Oz Show?

The FDA is aware of the episode of the Dr. Oz Show that aired on Sept. 12, 2011, where test results for arsenic in apple juice were discussed. The FDA has reviewed the test results performed by EMSL Analytical, Inc., on behalf of the Dr. Oz Show, and we can confirm that the results that were revealed are for total arsenic. The results do not distinguish between the essentially harmless organic forms of arsenic and the harmful inorganic forms of arsenic. Therefore, these results cannot be used to determine whether there is an unsafe amount of arsenic in the juice tested by the Dr. Oz Show.

It is inappropriate to draw conclusions about the safety of a food based on the total arsenic level since in most instances organic arsenic, which again is essentially harmless and not absorbed by the body, makes up the bulk of the total arsenic in foods like juice.

Did the FDA test any of the samples tested by the Dr. Oz Show?

On Sept. 10-11, 2011, the FDA completed laboratory analysis of the same lot of Gerber apple juice that was tested by the Dr. Oz. Show, as well as several other lots produced in the same facility. The FDA’s testing detected very low levels of total arsenic in all samples tested. These new results were consistent with the FDA’s results obtained in the FDA's routine monitoring program and are well below the results reported by the Dr. Oz Show. The FDA has concluded that the very low levels detected during our analysis are not a public health risk and the juice products are safe for consumption.

Are apple and other fruit juices safe to drink?

Yes. There is currently no evidence to suggest a public health risk from fruit juices, including apple juice.

Where can I get more information?

FDA: Apple Juice is Safe To Drink http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm271394.htm
Arsenic and Apple Juice: Questions and Answers http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm271595.htm
Letters from FDA to The Dr. Oz Show Regarding Apple Juice and Arsenic http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm271746.htm

Food Safety Tips For Kids Snacking At Home Alone

2011-09-15T10:16:00.000-04:00

As children go back to school to feed their hungry minds, parents will be turning their attention to feeding those hungry bodies with healthy and nutritious snacks at home.

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service issued tips to keep kids safe from food poisoning as they prepare their favorite treats, sometimes unsupervised by mom or dad.

“Consumers of all ages need to be aware that bacteria in food can make them sick, but there are ways to reduce their risk of food poisoning,” Under Secretary for Food Safety Dr. Elisabeth Hagen said in a release. “Back to school time is an excellent opportunity for parents and kids alike to review the importance of food safety in the kitchen.”

Keep it Clean:

Keep books, book bags, and sporting equipment off of food preparation and eating surfaces such as counters or the kitchen table where germs could be transferred to the food you eat.
Wash your hands. Hands carry lots of germs, and not washing hands is a top cause of foodborne illness. This is especially important after greeting the family pet, giving it a treat, or even touching its toys.
Always use clean spoons, forks and plates.
Wash fruits and vegetables with running tap water before you eat them, even if you plan to peel them.
Do not leave cold items, like milk, lunchmeat, hard-cooked eggs or yogurt, out on the counter at room temperature. Put these foods back in the refrigerator as soon as you have fixed your snack.

Avoid These Foods:

Any perishable food left out overnight, such as pizza, even if it is not topped with meat. Food that has to be cooked or refrigerated should never be left out for more than two hours.
Lunchbox leftovers, like perishable sandwiches or other foods that need refrigeration which were not eaten at school. Throw out these, and their plastic or foil wrapping, instead of saving them for later.
Unbaked cookie dough, because it may contain raw eggs that can have Salmonella bacteria.
Bread, cheese or soft fruits or vegetables that look bad or have even small spots of mold.

Microwave Food Carefully:

Use only microwave-safe plates, bowls, and utensils. Some containers can melt or warp, and they may leak harmful chemicals into your food. Ask your parents to keep microwave-safe dishes in a certain cabinet.
Read package instructions carefully, or ask your parents what settings to use for your favorite snacks. If a microwaveable meal says to let the food “stand” after the timer goes off, don’t skip this step. The food is still cooking even though the microwave has stopped.
Cover food with a lid, plastic wrap, or wax paper, turning up one corner to let steam escape. Also, rotate or stir food halfway through cooking. This helps to heat food evenly and removes cold spots, which better destroys any bacteria that could be present.
Microwave hot dogs, luncheon meats, fully cooked ham, and leftovers until they are steaming hot. This indicates that they are at a temperature high enough to destroy bacteria. Just let the food cool for a few minutes so you don’t burn your mouth.

For more information, and to download a Food Safety After School fact sheet, click here.

When Preparing Convenience Foods, Cook It Safe!

2011-09-08T14:06:00.002-04:00

By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service

Our new “Cook It Safe!” campaign helps you prepare convenience foods safely. Whether you’re grabbing a quick snack or preparing a big meal, here are four important tips to follow:

1. Read and Follow Package Cooking Instructions

When you’re hungry and want something fast, it’s tempting to grab a convenience food item and zap it in the microwave without taking time to read the cooking instructions. But not following package cooking instructions can cause food to be undercooked. That can cause food poisoning, because harmful bacteria in the food may not be destroyed.

Most convenience foods are not ready-to-eat products and must be properly cooked first. Reading the product label and package directions tells you whether the product needs to be thoroughly cooked or simply reheated. Be sure to follow all package instructions for microwaving food, such as covering or stirring the food or allowing a “stand time” between cooking the food and eating. These steps ensure the food is cooked evenly. Skipping these key cooking directions may allow harmful bacteria to survive and lead to foodborne illness.

2. Know When to Use a Microwave or Conventional Oven

It’s important to use the appliance the manufacturer recommends on the food package instructions. The instructions may call for cooking in a conventional oven, microwave, convection oven, or toaster oven. Instructions are set for a specific type of appliance and may not be applicable to all ovens.

Some pre-prepared products may appear to be fully cooked but actually consist of raw, uncooked product. It may be tempting to cook these foods quickly in a microwave, but doing so may result in unsafe food. Some convenience foods are shaped irregularly and vary in thickness, creating opportunities for uneven cooking. Even microwaves equipped with a turntable can cook unevenly and leave cold spots in the product, where harmful bacteria can survive.

3. Know Your Microwave Wattage

If your microwave’s wattage is lower than the wattage recommended in the package cooking instructions, it will take longer than the instructions specify to cook the food to a safe internal temperature. The higher the wattage of a microwave oven, the faster it will cook food. If you don't know the wattage of your oven, try looking on the inside of the oven's door, on the serial number plate on the back of the oven, or in the owner's manual. You can also do a "Time-to-Boil" test to estimate the wattage.

4. Use a Food Thermometer!

To be sure food has reached a temperature high enough to kill any bacteria that may be present, use a food thermometer and test the food in several places. This applies when cooking in microwaves or any other heat source. See this page for a chart of safe cooking temperatures.

Watch our Cook it Safe! videos.

Additional Resources on Safe Cooking
Cooking Safely in the Microwave
Kitchen Thermometers

National Food Safety Education Month: Give your Home a Health Inspection

2011-09-07T11:03:00.000-04:00

By Food Insight

September 2011 marks the 17th National Food Safety Education Month (NFSEM), a month-long campaign to heighten awareness about the importance of food safety education for restaurant and foodservice industry. It also provides a wonderful platform and opportunity to reiterate the importance of food safety and food safety education for everyone. This year’s theme for NFSEM is Lessons Learned from the Health Inspection and serves as a reminder that food safety is a shared responsibility among all stakeholders – food manufacturers, government, producers, retailers and consumers.

The IFIC Foundation measures consumer food safety practices in its annual Food & Health Survey of over 1,000 U.S. consumers. Notably, in the past four years of the Survey, consumer compliance with food safety practices has been on a steady decline. The decline of these behaviors is concerning as the U.S. Centers for Disease Control and Prevention estimate that one in six Americans will suffer from foodborne illness this year and that 3,000 people will actually die.

Room for Improvement

In the spirit of NFSEM Lessons Learned from the Health Inspection, consumers can learn and implement best practices in food safety and meet food safety standards just as rigorous as those in restaurants and in food service establishments that help keep harmful bacteria at bay.

Give your home a health inspection. There are four key areas that apply to a home health inspection: (1) proper handling, (2) cleaning and sanitizing, (3) storing of food, and (4) proper handling of utensils and equipment used to prepare food.

Handling Food: Poor personal hygiene can cause foodborne illness, so it is important to wash hands thoroughly with soap and water both prior to preparing or consuming food and again as hands come in contact with a source of bacteria (such as raw meat or poultry).
Cleaning and Sanitizing Food Surfaces: Food can leave behind bacteria, so it is important to clean food preparation surfaces, such as cutting boards and countertops, to avoid cross-contaminating other foods. Keep food preparation surfaces clean by washing with a soap and water mixture or using a bleach solution and allow the area to air-dry prior to food coming into contact with the surface. Wash the surfaces often and again after the food preparation is complete.
Storing Food: Food can become contaminated if it is not stored properly. It is important to store and refrigerate leftovers within two hours of when they were prepared and to store them in containers intended for food storage. Another good idea is to label the containers denoting the content and date it was prepared. According to USDA’s Food Safety and Inspection Service (FSIS), if cooked leftovers are not eaten within three to four days, throw them out.
Handling Utensils and Equipment: Bacteria can be transferred from utensils to food. When preparing food, use separate cutting boards for raw meats, poultry, and seafood, and for ready-to-eat foods like fruits, vegetables and breads. Once raw meat, poultry or seafood has been cooked to a safe internal temperature, it should be placed on a new or cleaned serving platter, rather than the same one used to hold the raw food. NOTE: Always use a food thermometer to ensure your food is cooked to a safe internal temperature reducing your risk of foodborne illness.

Every time food is prepared, it is important to be mindful of and follow these basic food safety practices. Always wear your health inspector badge and aim to give your home a Grade A home inspection.

Mythbusters: Learn the Truth about Food Safety in Your Home

2011-08-30T13:22:00.000-04:00

By Howard Seltzer, National Education Advisor, Center for Food Safety and Applied Nutrition, FDA

It’s September, so it’s time for us to bust some myths.

Beginning in the mid-90’s, National Food Safety Education Month has focused public attention on safe food handling and preparation. Since 2009, the U.S. Department of Agriculture, the Food and Drug Administration, and the Centers for Disease Control and Prevention, in cooperation with the non-profit Partnership for Food Safety Education, have marked the occasion by exposing myths about food safety that somehow keep cropping up.

Food safety myths may not sound very serious. But they may cause food handling mistakes that can lead to food poisoning, severe illness, and even death. So it’s important to get the facts straight.

Here are the myths — and the facts — for 2011:

Myth: I eat a vegetarian diet, so I don't have to worry about food poisoning.

Fact: Fruits and vegetables are an important part of a healthy diet. But justlike other foods they carry a risk of foodborne illness. Always rinse produce under running tap water, including fruits and vegetables with skins and rinds that are not eaten. Never use detergent or bleach to wash fresh fruits or vegetables as these products are not intended for consumption. Packaged fruits and vegetables labeled “ready-to-eat” or “washed” don’t need to be re-washed. Learn more tips at: http://www.foodsafety.gov/keep/types/fruits/index.html.

Myth: Freezing foods kills harmful bacteria that can cause food poisoning (also called foodborne illness).

Fact: Bacteria can survive freezing temperatures. Freezing food is not a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the only way to kill harmful bacteria. Use a thermometer to measure the internal temperature of cooked foods. See the chart at: http://www.foodsafety.gov/keep/charts/mintemp.html.

Myth: Locally grown, organic foods will never give me food poisoning.
Fact: Any food from any source can become unsafe if it is not handled and stored properly. Consumers in their homes can take action to keep themselves and their families safe. That is why it is important to reduce your risk of food poisoning by practicing the four steps to food safety: Clean, Separate, Cook, and Chill. Learn more about these steps at: http://www.foodsafety.gov/keep/basics/index.html.

Myth: Plastic or glass cutting boards don't hold harmful bacteria on their surfaces like wooden cutting boards do.

Fact: Regardless of the type of cutting board you use, it should be washed and sanitized after each use. Solid plastic, tempered glass, sealed granite, and hardwood cutting boards are dishwasher safe. However, wood laminates don’t hold up well in the dishwasher. Once cutting boards of any type become excessively worn or develop hard-to-clean grooves, they should be discarded.

Mythbusters of past years can be found at http://www.foodsafety.gov/keep/basics/myths/.

What Consumers Need to Know About Food and Water Safety During Hurricanes, Power Outages, and Floods

2011-08-25T16:08:00.000-04:00

Emergencies can happen. When they do, the best strategy is to already have a plan in place. This includes knowing the proper food and water safety precautions to take if hurricanes — or other flooding/power outages — do occur.

Be Prepared for Emergencies

Make sure you have appliance thermometers in your refrigerator and freezer.
- Check to ensure that the freezer temperature is at or below 0 °F and the refrigerator is at or below 40 °F.
- In case of a power outage, the appliance thermometers will indicate the temperatures in the refrigerator and freezer to help you determine if the food is safe.
Freeze containers of water for ice to help keep food cold in the freezer, refrigerator, or coolers in case the power goes out. If your normal water supply is contaminated or unavailable, the melting ice will also supply drinking water.
Freeze refrigerated items such as leftovers, milk, and fresh meat and poultry that you may not need immediately. This helps keep them at a safe temperature longer.
Group food together in the freezer. This helps the food stay cold longer.
Have coolers on hand to keep refrigerated food cold if the power will be out for more than 4 hours.
Purchase or make ice cubes in advance and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
Check out local sources to know where dry ice and block ice can be purchased, just in case.
Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
Make sure to have a supply of bottled water stored where it will be as safe as possible from flooding.

Power Outages: During and After

When the Power Goes Out . . .

Here are basic tips for keeping food safe:

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
- The refrigerator will keep food cold for about 4 hours if it is unopened.
- A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.
- Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot fully-stocked freezer cold for two days.
If you plan to eat refrigerated or frozen meat, poultry, fish or eggs while it is still at safe temperatures, it's important that each item is thoroughly cooked to the proper temperature to assure that any foodborne bacteria that may be present is destroyed. However, if at any point the food was above 40 °F for 2 hours or more — discard it.
Wash fruits and vegetables with water from a safe source before eating.
For infants, try to use prepared, canned baby formula that requires no added water. When using concentrated or powdered formulas, prepare with bottled water if the local water source is potentially contaminated.

Once Power is Restored . . .

You'll need to determine the safety of your food. Here's how:

If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40°F or below, the food is safe and may be refrozen.
If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze or cook.
Refrigerated food should be safe as long as the power was out for no more than 4 hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40°F for two hours or more.

Keep in mind that perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked.

When Flooding Occurs — Keep Water Safe

Follow these steps to keep your WATER SAFE during — and after — flood conditions.

Use bottled water that has not been exposed to flood waters if it is available.
If you don't have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present.
- If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling.
- Boil the water for one minute, let it cool, and store it in clean containers with covers.
If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water.
- If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection.
- Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach per each gallon of water. Stir it well and let it stand for at least 30 minutes before you use it.
- Store disinfected water in clean containers with covers.
If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice. '

When Flooding Occurs — Keep Food Safe

Follow these steps to keep your FOOD SAFE during — and after — flood conditions.

Do not eat any food that may have come into contact with flood water.
Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water.
- Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps.
- Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.
Undamaged, commercially prepared foods in all-metal cans and "retort pouches" (like flexible, shelf-stable juice or seafood pouches) can be saved if you follow this procedure:
- Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
- Brush or wipe away any dirt or silt.
- Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available. Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
- Sanitize cans and retort pouches by immersion in one of the two following ways:
  - Place in water and allow the water to come to a boil and continue boiling for 2 min., or
  - Place in a freshly-made solution consisting of 1 tablespoon of unscented liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.
- Air dry cans or retort pouches for a minimum of 1 hour before opening or storing.
- If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marking pen.
- Food in reconditioned cans or retort pouches should be used as soon as possible thereafter.
- Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.
Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse, and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).
Thoroughly wash countertops with soap and water, using hot water if available. Rinse, and then sanitize by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air dry.

After School Snacking

2011-08-24T13:27:00.000-04:00

By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service

More than 15 million school-aged children are home alone after school. That means they’ll be making their own afterschool snacks, without anyone supervising their creative concoctions. Will your kids be eating on their own during the week? If so, you might want to go over these guidelines with them—before they run straight to the refrigerator and snack mindlessly in front of the TV, with their feet on the table and the family dog in their lap.

Clean Up First:

Put your books, book bags, and sports equipment on the floor, not on kitchen counters or the table. Germs from your stuff could wind up on the eating surfaces.
Wash your hands! Hands carry lots of germs, and not washing is a top cause of food poisoning. This is especially important after greeting our pet, giving it a treat, or even touching its toys or housing.
Always use clean spoons, forks and plates.
Wash fruits and veggies with running water before you eat them, even if you plan to peel them.
Do not leave cold items--like milk, lunchmeat, hard cooked eggs, or yogurt--out on the counter at room temperature. Put these foods back in the fridge as soon as you've fixed your snack.

Foods to Avoid:

Any perishable food left out overnight, such as pizza, even if it isn’t topped with meat. Perishable food should never be left in the temperature “Danger Zone” of 40 to 140°F for more than two hours.
Lunchbox leftovers, like sandwiches or other "refrigerator type" foods you didn’t eat at school. Throw out these leftovers and their plastic or foil wrapping instead of saving them for later.
Unbaked cookie dough, because it may contain raw eggs that can have Salmonella bacteria.
Bread, cheese, or soft fruits or vegetables that look bad or have even small spots of mold.

When Using the Microwave:

Don’t use the microwave if you have to reach over your head to open it. It’s easy to spill hot food or liquid as you take it out, which can burn your skin.
Use only microwave-safe plates, bowls, and utensils. Some containers can melt or warp, causing spills and also leaking harmful chemicals into your food. Ask your parents to keep microwave-safe dishes in a certain cabinet.
Cover food with a lid, plastic wrap, or wax paper, turning up one corner to let steam escape while the food microwaves. Also, rotate or stir food halfway through cooking. This helps avoid cold spots and better destroys bacteria.
Read package instructions carefully, or ask your parents what settings to use for your favorite snacks. If a microwaveable meal says to let the food “stand” after the timer goes off, don’t skip this step. The food is still cooking even though the microwave has stopped.
Use pot holders to remove items from the microwave, and hold the food away from your face as you remove the lid to avoid burns from the hot container and steam.
Never pop any food right from the microwave into your mouth. Allow the food to cool for several minutes before eating.
Here are some tips for specific microwaveable snacks:
- Jelly doughnuts, fruit pastries, and pocket-type sandwiches. Break these open before eating. The filling can get very hot and burn your mouth, so open them to let them cool.
- Popcorn. Let the bag sit for several minutes before opening. Steam from the bag can burn your face, eyes, arms, and hands.

Is Your Ice Safe?

2011-08-17T11:21:00.000-04:00

By Howard Seltzer, National Education Advisor, Center for Food Safety and Applied Nutrition, FDA

On average, American consumers buy four bags of packaged ice each year - not surprisingly, 80 percent of it between Memorial Day and Labor Day.

Packaged ice may be shaved, cubed, nuggeted, or crushed. It may be made from tap water, spring water, or purified water. But no matter what the shape or the source, ice is considered a food by the Food and Drug Administration (FDA). If it is made in one state and sold In another, packaged ice is regulated, as a food. FDA rules require that packaged ice must be produced with properly cleaned and maintained equipment from water that is safe and sanitary, and that it is stored and transported in clean and sanitary conditions.

To make sure you handle packaged ice safely, treat it like it's a food:

At Home

Use clean, non-breakable utensils to handle ice, such as tongs or an ice scoop
Avoid touching ice with dirty hands or glasses
Store ice only in clean containers that are safe for storing food

For Picnics

Raw foods that will be packed with loose ice in a cooler should be wrapped securely to prevent water from the melting ice from cross-contaminating the foods in the cooler -- for example, carrying juices from raw meat to vegetables
Put a separate bag of ice in a cooler to use in drinks. Don't use loose ice from a cooler full of raw foods

For Parties

If you plan to pour packaged ice into a tub or sink for guests to use in their drinks:

First wash the receptacle thoroughly with a mixture of one teaspoon of unscented liquid bleach to a quart of water
Rinse with clean water
Let it air-dry or pat dry with fresh paper towels
Be sure to have several scoops, tongs, or other utensils handy with which your guests can pick up ice without touching it with their hands

When the Power Goes Out

A refrigerator will keep food cold for about 4 hours and a full freezer for about 48 hours if they are not opened. If the power is out for a prolonged period, the best bet to keep food cold in the refrigerator or freezer is dry ice, if you can find it. If you can't, block ice or packaged ice are useful alternatives, but ice will melt, so put them in water-tight receptacles or wrap them in an Intact plastic bag (packaged Ice bags often develop leaks from handling) so that they won't make a mess as they melt.

Keep Food Poisoning from Ruining your Vacation

2011-08-10T14:56:00.003-04:00

By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service

We look forward all year to our summer vacations. Whether you’re camping, hitting the beach, boating, or relaxing in a mountain cabin or beach house, you’ll probably be packing food.

Plan Ahead

When planning meals for a vacation, think about buying shelf-stable foods, such as canned foods, to stay safe. If you are packing perishable foods (meat, poultry, eggs, and salads) for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler. Have plenty of ice or frozen gel-packs on hand before starting to pack food. Consider packing drinks in a separate cooler so the food cooler is not opened frequently. Read last week’s blog to learn more tips on packing a cooler.

Pack Safely

Double wrap or place raw meat and poultry in plastic bags to prevent juices from raw products from dripping on cooked foods, or foods meant to be eaten raw, such as fruits.

For long trips, take along two coolers — one for the day's immediate food needs, such as lunch, drinks or snacks, and the other for perishable foods to be used later in the vacation. Limit the times the cooler is opened. Open and close the lid quickly.

Once your vacation starts, follow these food safety tips:

When Camping

Keep the cooler in a shady spot. Cover it with a blanket, tarp or poncho, preferably one that is light in color to reflect heat.

Always wash your hands before and after handling food, and don't use the same plate and utensils for raw and cooked meat and poultry. Soap and water are essential to cleanliness, so if you are going somewhere that will not have running water, bring it with you. Disposable wipes will do for hands, but you’ll need soap and water for the dishes.

When Boating

If you are boating on vacation, or out for the day, make sure the all-important cooler is along. Don't let perishable food sit out while swimming or fishing. Remember, food sitting out for more than 2 hours is not safe. The time frame is reduced to just 1 hour if the outside temperature is above 90 °F.

When at the Beach

Plan ahead and take along only the amount of food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it.

Bring the cooler! Partially bury it in the sand, cover it with blankets, and shade it with a beach umbrella. Bring along disposable moist towelettes for cleaning hands.

When in the Vacation Home or the Recreation Vehicle

If a vacation home or a recreational vehicle has not been used for a while, check leftover canned food from last year. The USDA Meat and Poultry Hotline recommends that canned foods which may have been exposed to freezing temperatures over the winter be discarded.

Also, check the refrigerator. If unplugged from last year, thoroughly clean it before using. Make sure the refrigerator, food preparation areas, and utensils in the vacation home or in the recreational vehicle are thoroughly cleaned with hot soapy water.

For more information on summertime food safety, see:

Dining Out Guilt-Free

2011-08-04T09:21:00.005-04:00

By TopHealth®

Restaurant dining can mean a good time - and an abundance of fat, salt and calories. Next time you go out, take charge and have a healthier experience with these strategies:

Plan Ahead. Preview the menu online, and choose another restaurant if you're not satisfied with the selections. Have a small snack before leaving home so you don't overindulge at the main meal.

Ditch the Buffet. Steer clear of all-you-can-eat situations. Enough said.

Ban "Bad" Carbs. Decline the usual basket of bread or rolls before it reaches the table. If you can't wait for the entree, start with a light soup.

Cut the Calories. Ask for dressings, sauces, butter and sour cream on the side so you can control the amount you use. Order a half portion, or split the dish when it arrives and pack up half to take home (or share with a dining companion).

Switch It Up. Have a baked potato instead of fries, for example. Substitutions sometimes cost an extra dollar or two, but you'll save a lot more on medical bills by making healthier choices.

Know Your Rights. Ask to have entrees baked or steamed rather than fried, and creamy sauces replaced by wine or broth-based versions.

Drink Responsibly. Those extra cocktails not only add a lot of empty calories, but also may affect your judgment about how much to order and consume.

Check Your Steps: Wash Hands and Surfaces Often

2011-07-28T10:31:00.000-04:00

By Diane Van, Manager of the USDA Meat & Poultry Hotline

Bacteria exist everywhere in our environment, and some of them can make us really sick. Illness-causing bacteria exist in or on food, on countertops, kitchen utensils, hands, pets, and in the dirt where food grows. As part of the Food Safe Families campaign, this week’s Check Your Steps blog focuses on cleaning before, during, and after preparing and eating food to keep your family safer from food poisoning.

Can I just rinse my hands?

Washing your hands is important, and not just during flu season. Pathogens like E. coli can be passed from person to person, so wash—don’t just rinse—your hands for twenty seconds with running water and soap at these key times:

Before and after handling food
After playing with pets
After using the bathroom
After changing diapers

Do I have to wash the food I’m going to peel anyway?

Because it’s easy to transfer bacteria from the peel or rind while you’re cutting your fruits and veggies, wash all produce, even if you plan to peel it. Scrub melons, cucumbers and other firm produce with a produce brush before slicing. Skip soap or detergent—these can leave behind residue that you don’t want to ingest. Using clean running water is the safest way to remove bacteria and wash produce.

Will washing raw chicken make it safer?

No! Rinsing meat, poultry or seafood with water increases your chance of food poisoning by splashing juices - and any bacteria they might contain - onto your sink and counters. The best way to cook meat, poultry or seafood safely is to cook it to the right temperature.

How clean is clean enough?

You may have seen this video showing what overzealous cleanliness in the kitchen looks like. In reality, we don’t recommend using a sprinkler to keep your kitchen clean!

Kitchens and dining areas have many surfaces that come into contact with food. Utensils like spatulas, knives, small cutting boards and food thermometers should be washed with hot, soapy water after each use. Dish cloths go in the washing machine. Flood countertops and large cutting boards with one teaspoon of unscented liquid bleach per quart of water (there is no advantage to using more bleach), and let it stand for ten minutes. Rinse with clean water, and let the surfaces air dry or pat them dry with fresh paper towels.

For more information on cleanliness in the kitchen see Clean: Wash Hands and Surfaces Often. Check back every week for another Check Your Steps blog post (last week’s focused on Cook), and follow #checksteps on Twitter for updates on the Food Safe Families campaign.

Dangerous Food Safety Mistakes to Avoid

2011-07-19T15:31:00.003-04:00

Make sure your kitchen is clean, safe and ready for summer picnics, cook-outs and other family meals by knowing and avoiding dangerous food safety mistakes. Sometimes a simple mistake can have very dangerous consequences. What may seem like a small food safety mistake can cause serious and sometimes long-term illness. When it comes to some germs, such as Salmonella, all it takes is 15 to-20 cells in undercooked food to cause food poisoning. And just a bite of food with botulism toxin can cause paralysis and even death.

So what are some of the most common food safety mistakes? The federal food safety website, http://www.foodsafety.gov, shares 10 common food safety mistakes that have been proven to cause serious illness.

Mistake #1: Tasting food to see if it’s still good. Remember you can’t taste (or smell or see) the bacteria that cause food poisoning. Tasting only a tiny amount can cause serious illness. Throw food out before harmful bacteria grows.

Mistake #2: Putting cooked meat back on a plate that held raw meat. Germs from the raw meat can spread to the cooked meat. Always use separate plates for raw meat and cooked beef. This also applies to poultry and seafood.

Mistake #3: Thawing food on the counter. Germs can multiply quickly at room temperature. Thaw food safely in the refrigerator, in cold water, or in the microwave.

Mistake #4: Washing meat and poultry. Washing raw meat or poultry can spread bacteria to your sink, countertops, and other surfaces in your kitchen. Don’t wash meat, poultry, or eggs.

Mistake #5: Letting food cool before putting it in the fridge. Refrigerate perishable foods within 2 hours or within 1 hour if the temperature is over 90°F.

Mistake #6: Eating raw cookie dough (or other foods with uncooked eggs). Uncooked eggs may contain Salmonella or other harmful bacteria. Always cook eggs thoroughly. Avoid foods that contain raw or undercooked eggs.

Mistake #7: Marinating meat or seafood on the counter. Don’t give harmful bacteria the chance to multiply, marinate meat or seafood in the refrigerator.

Mistake #8: Using raw meat, marinade on cooked food. Because germs from the raw meat can spread to the cooked food, you should always bring marinade to a boil if you plan to reuse.

Mistake #9: Undercooking meat, poultry, seafood or eggs. Cooked food is safe only after it has been cooked to a high enough temperature. The only way to be sure foods have reached a safe temperature is to use a food thermometer.

Mistake # 10: Not washing hands. Germs on your hands can get into the food that you and others eat. Wash our hands before handling and eating food. Hands should be washed 20 seconds with soap and running water.

Read more on this and other food safety topics at: http://www.foodsafety.gov/keep/basics/mistakes/index.html.

Food Safety at Fairs and Festivals

2011-07-13T14:03:00.003-04:00

Written by CDC

A fun summer activity is attending fairs, festivals, carnivals, and rodeos. Follow these tips to have safe cooking, eating, and drinking experiences at those events.

A big part of summer for many people is attending fairs and festivals. There are always fun things to see and experience, including art work, music, games, and rides. One of the biggest draws to these events is the many different types of foods and drinks available.

Because foodborne illnesses increase during the summer months, it is even more important to follow food safety steps. Many foodborne illnesses are caused by consuming foods or beverages contaminated with germs. One reason for the increase of foodborne illnesses in the summertime is that people are cooking and eating outside at places such as fairs and festivals more often. Sometimes, the usual safety controls that a kitchen provides, like thermostat-controlled cooking, refrigeration, and washing facilities, may not be available when cooking and dining at these events.

Remember that food safety practices should be the same at fairs as they are at home: Clean, Separate, Cook, and Chill. Learn more about these steps here, and make this a food safe summer by reducing your risk of foodborne illness.

Consumers

What should a consumer consider before buying food from a vendor?

Does the vendor have a clean/tidy workstation?
Does the vendor have a sink for employees to wash their hands?
Do the employees wear gloves or use tongs when handling food?
Does the vendor have refrigeration on site for raw ingredients or pre-cooked foods?
Has the vendor been inspected? Requirements vary by state, but in general temporary and mobile vendors, like those at fairs and carnivals, should have a license to sell food and beverages in a particular state or county. Check with the local health department to see if the vendors are licensed and if a food inspection has been completed.

Are there healthy food alternatives to consider at fairs and festivals?

When purchasing food from a vendor, look for healthy options first. If they are not available, consider bringing your own food to save money and calories. Bringing food from home allows you to eat a healthy meal or snack as a family, while still enjoying the festive atmosphere around you. Don't forget to keep safe food storage practices in mind.

If bringing food from home, what are proper food handling and storage practices?

If you bring food to a fair or festival from home, be sure to keep food handling and storage times in mind. Don't let food sit out for more than two hours. On a hot day (90°F or higher), reduce this time to one hour. Be sure to put perishable items in a cooler or insulated bag. For budget-minded folks, eat before you go to the fair.

What steps can you take to protect you and your family?

Wash Hands Often:

Find out where hand washing stations are located.
Always wash your hands right after petting animals, touching the animal enclosure, and exiting animal areas even if you did not touch an animal.
Always wash hands after using the restroom, after playing a game or going on a ride, before eating and drinking, before preparing food or drinks, after changing diapers, and after removing soiled clothes or shoes.
Bring hand sanitizers or disposable wipes in case there aren't any places to wash your hands.
Directions for washing hands can be found here.

Report Illness:

Anytime you suspect you may have contracted a foodborne illness, report it to your local health department, even if it is after you have recovered. The local public health department is an important part of the food safety system. Often, calls from concerned citizens are how outbreaks are first detected. If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as it is to ill people. Your cooperation may be needed even if you are not ill.

Food Vendors, Community Organizations, and Fair Organizers

Requirements differ by state, but in general temporary and mobile food vendors should apply for a food license with the fair's state or county health department. Many community-based organizations set up booths to sell various foods at local festivals and fairs too. There are special exceptions, but it is better to be safe than sorry—get a license! Contact information for local and state health departments can be found here.

Fair organizers should try to include a person trained in food safety throughout the planning process, as well as have them present at the fair.

It is important that food safety steps are followed so the food served doesn't make anyone sick. Try to cook-serve, which means limiting the amount of food preparation performed offsite. In addition, follow the four basic food safety steps: CLEAN, SEPARATE, COOK, and CHILL. Learn more about these steps here.

Now you're on your way to a safe and healthy summer!

Tips to Protect Pets From Salmonella

2011-07-08T09:29:00.001-04:00

Following media reports about Salmonella outbreaks tied to pet products, a new report in the June 1 Journal of the American Veterinary Medical Association (JAVMA) lays out recommendations for pet owners on how to avoid Salmonella infection in pets.

The report, written by Kate S. KuKanich, DVM, Ph.D., DACVIM, details the circumstances under which Salmonella organisms are most often ingested and includes a history of Salmonella outbreaks associated with pet food and treats. In addition, it offers recommendations on how pet owners can minimize the risk of Salmonella infection for both their pets and families.
Recommendations include:

Avoiding raw food diets for pets.
Purchasing individually packaged pig ears, rather than buying them from bulk bins.
Checking the packaging of pet food products to ensure that they are in good condition prior to purchase; returning products to the store if they appear tainted, discolored, or malodorous.
Storing pet foods, treats, and nutritional products in accordance with label instructions, preferably in a cool, dry environment.
Saving the original pet food packaging material, including the date code and product code of all food products, for product identification in case of food contamination.
Discouraging children, the elderly, and immunosuppressed people from handling pet food and treats.
Washing hands with soap and water before and after handling pet food, treats, and nutritional products.
Using a clean scoop to dispense pet food into bowls.
Washing water and food bowls used by pets, as well as feeding scoops, routinely with hot soapy water in a sink other than in the kitchen or bathroom.
Avoiding feeding pets in the kitchen.

For more information, please visit the AVMA website: www.avma.org.

Keeping Live Poultry

2011-06-30T11:19:00.003-04:00

With the recent multistate outbreak of Salmonella due to infected chicks and ducklings, we decided it would be a good idea to remind folks of the CDC's guidelines to keeping live poultry.

Keeping Live Poultry

An increasing number of people around the country are choosing to keep live poultry, such as chickens or ducks, as part of a greener, healthier lifestyle. There are many benefits of backyard chickens and other poultry, but it is important to consider the risk of illness, especially for children, that can result from handling live poultry or anything in the area where they live and roam.

It's common for chickens, ducks, and other poultry to carry Salmonella, which is a type of germ that naturally lives in the intestines of poultry and many other animals and is shed in their droppings or feces. Even organically fed poultry can have Salmonella. While it usually doesn't make the birds sick, Salmonella can cause serious illness when it is passed to people.

Salmonella can make people sick with diarrhea, vomiting, fever, and/or abdominal cramps. Sometimes, people can become so sick from a Salmonella infection that they have to go to the hospital. Infants, elderly persons, and those with weakened immune systems are more likely than others to develop severe illness. When severe infection occurs, Salmonella may spread from the intestines to the bloodstream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics.

Check out the questions and answers below for more information on Salmonella infection and how to prevent getting germs from live poultry. You may also obtain further information by talking to your health care provider or your animal's veterinarian.

How Do People Get Salmonella Infections From Live Poultry?

Live poultry may have Salmonella germs in their droppings and on their bodies (poultry feathers, feet, and beaks) even when they appear healthy and clean. The germs can also get on cages, coops, hay, plants, and soil in the area where the birds live and roam. Additionally, the germs can be found on the hands, shoes, and clothing of those who handle the birds or work or play where they live and roam. People become infected with Salmonella when they put their hands or other things that have been in contact with feces in or around their mouth. Young children are especially at risk for illness because their immune systems are still developing and because they are more likely than others to put their fingers or other items into their mouths. It is important to wash your hands immediately after touching poultry or anything in the area where they live and roam, because the germs on your hands can easily spread to other people or things.

What Are Some Ways to Reduce the Risk of Salmonella Infection From Live Poultry?

Do not let children younger than 5 years of age handle or touch chicks, ducklings, or other live poultry without supervision.
Adults should supervise hand washing for young children.
Wash hands after removing soiled clothes and shoes.
Do not eat or drink in the area where the birds live or roam.
Do not let live poultry inside the house or in areas where food or drink is prepared, served, or stored, such as kitchens, pantries, or outdoor patios.
If you have free-roaming live poultry, assume where they live and roam is contaminated.
Clean equipment and materials associated with raising or caring for live poultry, such as cages or feed or water containers, outside the house, not inside.
Wash your hands thoroughly with soap and water immediately after touching live poultry or anything in the area where they live and roam. Avoid touching your mouth before washing your hands. Use hand sanitizer if soap and water are not readily available.

What Are The Signs, Symptoms, and Types of Treatment Available For Salmonella Infections?

You can learn more about the signs, symptoms and treatment of Salmonella infection by visiting the CDC Salmonella web site. If you suspect you or your child has Salmonella infection, contact your health care provider immediately and mention recent contact with live poultry.

Are There Any Policies About Owning Live Poultry?

Rules and regulations vary by city, county, and state ordinances, so check with your local government to determine rules and regulations about owning live poultry.

Barbecue Basics: Keeping Bacteria at Bay

2011-06-29T09:52:00.002-04:00

By Howard Seltzer, FDA's Center for Food Safety and Applied Nutrition, and Diane Van, Manager, USDA Meat and Poultry Hotline

Summer brings out barbecue grills—and bacteria, which multiply in food faster in warm weather and can cause food poisoning (also known as foodborne illness). Following a few simple guidelines can prevent an unpleasant experience.

Wash Your Hands

Wash hands with soap and water for at least 20 seconds before and after handling food. If you're eating where there’s no source of clean water, bring water, soap, and paper towels or have disposable wipes or hand sanitizer available.

Marinate Food in the Refrigerator

Don’t marinate on the counter—marinate in the refrigerator. If you want to use marinade as a sauce on cooked food, save a separate portion in the refrigerator. Do not reuse marinade that contacted raw meat, poultry, or seafood on cooked food unless you bring it to a boil first.

Keep Raw Food Separate

Keep raw meat, poultry, and seafood in a separate cooler or securely wrapped at the bottom of a cooler so their juices won’t contaminate already prepared foods or raw produce. Don't use a plate or utensils that previously held raw meat, poultry, or seafood for anything else unless you wash them first in hot, soapy water. Have a clean platter and utensils ready at grill-side for serving.

Cook Food Thoroughly

Use a food thermometer to make sure food is cooked thoroughly to destroy harmful bacteria. Refer to the Safe Minimum Temperatures chart for safe minimum internal temperatures for foods. Partial precooking in the microwave oven or on the stove is a good way to reduce grilling time—just make sure the food goes immediately on the preheated grill to finish cooking.

Keep Hot Food Hot and Cold Food Cold

Keep hot food at 140° F or above until served. Keep cooked meats hot by setting them to the side of the grill, or wrap well and place in an insulated container.
Keep cold food at 40° F or below until served. Keep cold perishable food in a cooler until serving time. Keep coolers out of direct sun and avoid opening the lid often.
Cold foods can be placed directly on ice or in a shallow container set in a pan of ice. Drain off water as ice melts and replace ice frequently.
Don’t let hot or cold perishables sit out for longer than two hours, or one hour if the outdoor temperature is above 90° F. When reheating fully cooked meats, grill to 165° F or until steaming hot.
Transport food in the passenger compartment of the car where it’s cooler—not in the trunk

Put These Items on Your List

These non-food items are indispensable for a safe barbecue.

Food thermometer
Several coolers: one for beverages (which will be opened frequently), one for raw meats, poultry, and seafood, and another for cooked foods and raw produce
Ice or frozen gel packs for coolers
Jug of water, soap, and paper towels for washing hands
Enough plates and utensils to keep raw and cooked foods separate
Foil or other wrap for leftovers

For more information, check out Eating Outdoors, Handling Food Safely and Barbecue and Food Safety.

How to Store Fresh Fruits and Vegetables

2011-06-24T09:15:00.000-04:00

Written by Whitney Lauritsen

You've just returned from the farmer's market with two canvas bags full of gorgeous fresh fruits and veggies. You sit down at the kitchen table to plan out the delicious dishes you'll cook up for the week. But after one look at your calendar, you know deep in your heart you can't possibly eat and cook all of this produce in one week. And sadly there's a high probability that some of it will go to waste.

You are not alone. The typical American family throws out almost 500 pounds of food a year. That is a lot wasted of money! Here are some tips on how to store fresh fruits and veggies so you don't become a statistic.

Know Which Fruits and Veggies Produce Gas

Fruits and veggies naturally emit an odorless, harmless, and tasteless gas called ethylene, and some produce it in greater quantities than others. When ethylene-producing foods are stored next to ethylene-sensitive foods, the gas will speed up the ripening process of the other produce. This is great if you need to ripen a piece of produce, for example, pair an apple with an unripe avocado. However, if you don't want to speed up the ripening (or decay) process, store or keep the following fruits and veggies separate.

Produce That Creates Ethylene Gas: Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (not grapefruit), figs, grapes, green onions, honeydew, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, papayas, passion fruit, peaches, pears, peppers, pineapple, plums, prunes, tomatoes and watermelon.

Produce That Is Damaged by Ethylene Gas: Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash, sweet potatoes, watercress and yams.

Take the Time to Plan Your Meals

Plan your meals for the week before you go shopping and create a shopping list
Only buy what's on your shopping list
Eat and or cook the produce with the shortest shelf life first
If you still can't manage to eat all of your fruits and veggies, throw them in your compost pile (along with your food prep scraps)

Follow These Food Storage Guidelines:

Produce	Storage	Life Expectancy
Apples	refrigerator (loose, not in bag)	up to 1 month
Apricots, Nectarines, Peaches, Plums	counter until ripe, then refrigerate in a bag	2-4 days
Artichokes	refrigerator, in a bag	1-2 weeks
Asparagus	refrigerator, trim stems, upright in a jar of water	3-4 days
Avocados	counter, store uneaten portion with the pit intact in a bag in the fridge	3-4 days
Bananas	counter	2 days
Berries & Cherries	covered in the fridge. Don’t wash until you use them (too much moisture in the package speeds spoilage).	1-2 days
Broccoli, Brussel Sprouts, Cauliflower	refrigerator, bag in the crisper	4-7 days
Carrots	refrigerator, take tops off	2 weeks
Celery	refrigerator, wrapped in aluminum foil	1-2 weeks
Citrus	room temperature of 60-70 degrees	1-2 weeks
Cucumber	refrigerator, bag in the crisper	4-5 days
Eggplant	cool, dry, dark place (counter, cupboard, basket)	3-4 days
Garlic	unpeeled - cool, dry, dark place; peeled - sealed container in refrigerator or freezer	unpeeled - several months; peeled - several weeks in refrigerator, months in freezer
Ginger	store in refrigerator for up to 2 weeks, then freeze remainder	if refrigerated - 2-3 weeks; if frozen - 2 months
Grapes	refrigerator, in a bag	1 week
Green Beans & Peas	refrigerator, in bag or container	3-5 days
Greens (lettuce, kale, spinach, cabbage)	refrigerator, bag in the crisper	1-2 weeks
Herbs (fresh)	refrigerator, trim stems, upright in a jar of water	1 week
Kiwis	counter until ripe, then refrigerate in a bag	3-4 days
Mangoes, Melons	counter until ripe, then refrigerate in a bag	4 - 7 days
Mushrooms	cool, dry dark place (counter, cupboard, basket) in a bag	2-3 days
Onions	cool, dry dark place (counter, cupboard, basket)	2 months
Pears	counter until ripe, then refrigerate in a bag	3-4 days
Peppers	refrigerator, bag in the crisper	4-5 days
Potatoes	cool, dry dark place (counter, cupboard, basket)	1-2 weeks
Root vegetables (radishes, beets, turnips)	refrigerator, leave greens on	1-2 weeks
Squash	cool, dry dark place (counter, cupboard, basket)	4-5 days
Tomatoes	counter, uncovered; refrigerate if very ripe	2-3 days

Six Tips for Safer Salads

2011-06-15T10:47:00.001-04:00

By Dr. Weil

Salads based on greens, particularly dark leafy varieties such as spinach and kale, can be a good way to get your Recommended Daily Allowance (RDA) of vegetables. However, as a recent contamination outbreak in Europe has shown, the contents of salad can sometimes be a source of E. coli and salmonella. Help minimize your risk of exposure to pathogens with these steps:

Always rinse packaged greens, even if the package states “prewashed.” Greens that look fresh, especially greens in plastic, can still harbor bacteria. Loose and unpacked greens should be washed three times under cold, running water to remove sand, dirt and any bacteria that may be present.
Don't purchase greens that are past their “best-if-used-by” date.
All vegetables and fruits should be scrubbed under cold, running water before being used.
Do not put raw bean sprouts or alfalfa sprouts in your salad - they aren't really all that healthy and the risk of toxins, E. coli or salmonella from these sources is high.
If using tofu in salad, purchase it in packaged form only - avoid buying it in bulk out of open barrels, which may harbor unwanted organisms.
At a salad bar, make sure that the vegetables are well chilled (kept over ice) and that the food is properly shielded with a sneeze guard or hood. Avoid any items that look old or dried out.

Food Safety in a Power Outage

2011-06-08T12:41:00.000-04:00

By Howard Seltzer, FDA’s Center for Food Safety and Applied Nutrition

Some say that April showers bring May flowers. Recently, we've seen that spring and summer storms often have much more serious consequences, such as power outages from wind and water damage.

If your power goes out, knowing what to do with the food in your refrigerator and freezer can help you stay healthy. The last thing you need after a weather emergency is a case of food poisoning!

Be Prepared

Make sure that you have appliance thermometers in both the refrigerator and the freezer. That’s the best way to be sure that your food is safe after a power outage.
Know where you can get dry ice or block ice.
Keep on hand a few days worth of ready-to-eat foods that do not require cooking or cooling

When the Power Goes Out

The most important thing to remember is: keep the refrigerator and freezer doors closed!

A refrigerator will keep food cold for about 4 hours if the door is kept closed.
A full freezer will keep temperature for about 48 hours (24 hours if half-full). If your freezer is not full, group packages so they form an “igloo” to protect each other. Place them to one side or on a tray so that if they begin thawing, their juices won’t get on other foods.
If the power is going to be out for an extended period of time, buy dry or block ice to keep the refrigerator as cold as possible. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.

When the Power Returns

Check the temperature inside of your refrigerator and freezer. Discard any perishable food (such as meat, poultry, seafood, eggs, or leftovers) that has been above 40° F for two hours or more.
You will have to evaluate each item separately. Discard any food that has an unusual odor, color, or texture, or feels warm to the touch. When in doubt, throw it out! These charts help you evaluate specific foods:

With frozen food, check for ice crystals! The food in your freezer that partially or completely thawed may be safely refrozen if it still contains ice crystals or is 40 °F or below.

Never taste a food to determine its safety!

For more information about food safety in an emergency, check out these resources:

Power Outages: Key Tips for Consumers (FDA)
In an Emergency (FoodSafety.gov)

Have Food Allergies? Read the Label

2011-06-02T10:31:00.000-04:00

By Rhonda Kane, Consumer Safety Officer, Food Labeling & Standards Staff, FDA

Since 2006, it has been much easier for people allergic to certain foods to avoid packaged products that contain them. This is because a federal law requires that the labels of most packaged foods marketed in the U.S. disclose in simple-to-understand terms when they are made with a major food allergen.

Eight foods, and ingredients containing their proteins, are defined as “major food allergens.” These foods account for 90 percent of all food allergies:

Milk
Egg
Fish, such as bass, flounder, or cod
Crustacean shellfish, such as crab, lobster, or shrimp
Tree nuts, such as almonds, pecans, or walnuts
Wheat
Peanuts
Soybeans

The law allows manufacturers a choice in how they identify the specific “food source names,” such as “milk,” “cod,” “shrimp,” or “walnuts,” of the major food allergens on the label. They must be declared in one of the following:

The ingredient list, such as “casein (milk)” or “nonfat dry milk.”
A separate “Contains” statement, such as “Contains milk,” placed immediately after or next to the ingredient list.

So first look for the “Contains” statement. If your allergen is listed, put the product back on the shelf. If there is no “Contains” statement, it’s very important to read the entire ingredient list to see if your allergen is present. If you see its name even once, it’s back to the shelf for that food too.

“Contains” and “May Contain” Have Different Meanings

If a “Contains” statement appears on a food label, it must include the food source names of all major food allergens used as ingredients. For example, if “whey,” “egg yolks,” and a “natural flavor” that contained peanut proteins are listed as ingredients, the “Contains” statement must identify the words “milk,” “egg,” and “peanuts.”

Some manufacturers voluntarily include a “may contain” statement on their labels when there is a chance that a food allergen could be present. A manufacturer might use the same equipment to make different products. Even after cleaning this equipment, a small amount of an allergen (such as peanuts) that was used to make one product (such as cookies) may become part of another product (such as crackers). In this case, the cracker label might state “may contain peanuts.”

Be aware that the “may contain” statement is voluntary. You still need to read the ingredient list to see if the product contains your allergen.

When In Doubt, Leave It Out

Manufacturers can change their products’ ingredients at any time, so it’s a good idea to check the ingredient list every time you buy the product—even if you have eaten it before and didn’t have an allergic reaction.

If you’re unsure about whether a food contains any ingredient to which you are sensitive, don’t buy the product, or check with the manufacturer first to ask what it contains. We all want convenience, but it’s not worth playing Russian roulette with your life or that of someone under your care.
For more information, check out Food Allergies: What You Need to Know.

Cooking Meat? Check the New Recommended Temperatures

2011-05-27T11:25:00.001-04:00

By Diane Van, Manager, USDA Meat and Poultry Hotline

On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know:

Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.
Cooking Whole Cuts of Other Meats: For beef, veal, and lamb cuts, the safe temperature remains unchanged at 145 ºF, but the department has added a three-minute rest time as part of its cooking recommendations.

What Cooking Temperatures Didn’t Change?

Ground Meats: This change does not apply to ground meats, including beef, veal, lamb, and pork, which should be cooked to 160 ºF and do not require a rest time.
Poultry: The safe cooking temperature for all poultry products, including ground chicken and turkey, stays the same at 165 ºF.

What Is Rest Time?

“Rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven or other heat source. During the three minutes after meat is removed the heat source, its temperature remains constant or continues to rise, which destroys harmful bacteria.

Why Did the Recommendations Change?

It’s just as safe to cook cuts of pork to 145 º F with a three-minute rest time as it is to cook them to 160 ºF, the previously recommended temperature, with no rest time. The new cooking recommendations reflect the same standards that the agency uses for cooked meat products produced in federally inspected meat establishments, which rely on the rest time of three minutes to achieve a safe product.
Having a single time and temperature combination for all meat will help consumers remember the temperature at which they can be sure the meat is safe to eat.

How Do You Use a Food Thermometer?

Place the food thermometer in the thickest part of the food. It should not touch bone, fat, or gristle. Start checking the temperature toward the end of cooking, but before you expect it to be done. Be sure to clean your food thermometer with hot soapy water before and after each use.
To see where to place a food thermometer in different cuts of meat, see Thermometer Placement and Temperatures. For more information on cooking temperatures for all types of food, see the Safe Minimum Cooking Temperatures chart.

Sprouts: What You Should Know

2011-05-19T15:01:00.000-04:00

Do sprouts carry a risk of illness? Like any fresh produce that is consumed raw or lightly cooked, sprouts carry a risk of foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli.

Have sprouts been associated with outbreaks of foodborne illness? Since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and lightly cooked sprouts. Most of these outbreaks were caused by Salmonella and E. coli.

What is the source of the bacteria? In outbreaks associated with sprouts, the seed is typically the source of the bacteria. There are a number of approved techniques to kill harmful bacteria that may be present on seeds and even tests for seeds during sprouting. But, no treatment is guaranteed to eliminate all harmful bacteria.

Are homegrown sprouts safer? Not necessarily. If just a few harmful bacteria are present in or on the seed, the bacteria can grow to high levels during sprouting, even under sanitary conditions at home.

What can industry do to enhance the safety of sprouts? In 1999, the FDA provided the sprout industry with guidance on reducing the risk of contamination of sprouts by harmful bacteria. The FDA and other Federal and state agencies continue to work with industry on detecting and reducing contamination and keeping contaminated sprouts out of the marketplace.

What can consumers do to reduce the risk of illness?

Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.
Request that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or delicatessen, check to make sure that raw sprouts have not been added.

Spring Cleaning the Office Refrigerator

2011-04-28T09:29:00.000-04:00

By Diane Van, Manager, USDA Meat and Poultry Hotline

Spring has long been the time of year for annual spring cleaning projects around the home. When it comes to safe food handling, however, everything that comes in contact with food must be kept clean all year long — including the refrigerator.
You probably keep your refrigerator at home clean, but the office refrigerator may be a problem because it’s typically a shared responsibility. Here are some tips that may help.

Keep It At A Safe Temperature — 40 °F Or Lower

Refrigeration slows bacterial growth. Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness.
Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, the "Danger Zone," some doubling in number in as little as 20 minutes. A refrigerator set at 40 °F or below will protect most foods.
Appliance thermometers for refrigerators are specifically designed to provide accuracy at cold temperatures and can be purchased at the local hardware store.

Keep It Clean

If your office doesn’t already have a schedule for cleaning, why not make it a habit to throw out perishable foods left in the refrigerator at least once a week? A general rule of thumb for refrigerator storage for cooked leftovers is 4 days.
Wipe up spills immediately before they turn into a major cleaning job. Clean surfaces thoroughly with hot, soapy water; then rinse.
Refer to the Storage Times for the Refrigerator and Freezer chart for storage guidelines of perishable products in the refrigerator. Print a copy and post on the refrigerator door as a reminder for all who use it.
To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf. Avoid using solvent cleaning agents, abrasives, and all cleansers that may impart a chemical taste to food or ice cubes, or cause damage to the interior finish of the refrigerator. Follow the manufacturer’s instructions.

Share the Responsibility

Do you feel like you are the only one concerned about the cleanliness of the refrigerator? Make it a food safety issue! Not everyone may realize the importance of keeping all food contact surfaces, like the refrigerator, clean. Because bacteria are everywhere, cleanliness is a major factor in preventing foodborne illness.
Post this blog on the office refrigerator. Maybe your coworkers will get the hint.

Holiday Egg Safety Tips

2011-04-21T10:14:00.001-04:00

A Dozen Ways to Avoid Foodborne Illness

By Danilo Alfaro, About.com Guide

If you're planning to decorate Easter eggs this year, or if you're preparing hard-boiled eggs for your Passover seder, here are a dozen egg safety tips to help you and your family stay healthy.

Use one set of eggs for decorating and hunting, and another for eating. Or to be really safe, use plastic eggs for your Easter egg hunt instead of real ones.
Keep everything clean. Wash utensils, countertops and other surfaces that eggs come in contact with. That includes washing your hands thoroughly with soap and hot water before and after handling raw eggs or cooked eggs that will be eaten.
Coloring Easter eggs can be fun, but if you're planning to eat the eggs you dye, make sure that you only use food-grade dyes.
Keep hard-boiled eggs intended for eating in the refrigerator until the last possible minute.

Check the temperature of your refrigerator with an appliance thermometer to make sure that it is at 40°F or colder.
Under no circumstances let anyone eat eggs that have been unrefrigerated (whether at room temperature or outside) for more than two hours. That includes hard-boiled egg used as part of the Passover seder.
If you hollow out eggshells by blowing the raw egg through holes in the shell, you could expose yourself to salmonella from raw egg touching your mouth. To be safe, use pasteurized shell eggs. If pasteurized eggs aren't available, you should sanitize the outside of the egg before it touches your mouth. To do so, wash the egg in hot water and rinse it in a solution of 1 teaspoon chlorine bleach per half cup of water.
If you plan to use the raw eggs you have blown out of their shells, cook and eat them right away — don't try to store them.
When preparing hard-boiled eggs for an egg hunt, be on the lookout for cracks in the shells. Even tiny cracks can allow bacteria to contaminate the egg. Eggs that have any cracks whatsoever should be discarded.
If you're hiding eggs outside, choose the cleanest hiding places you can, and avoid areas that pets or other animals might visit.
Keep track of time to ensure that the hiding and hunting time don't exceed a cumulative 2 hours. And remember, the eggs that are found must be refrigerated right away — or discarded if the 2 hour limit is exceeded.
Nothing lasts forever! Even hard-boiled eggs that have been refrigerated properly must be eaten within 7 days of cooking.

Spring Traditions: Serving Brisket Safely

2011-04-15T15:35:00.000-04:00

By Diane Van, Manager, USDA Meat and Poultry Hotline

Brisket is a popular meat for springtime celebrations. One reason that it’s an excellent choice for entertaining is that it can be prepared in advance. In fact, you must prepare it in advance and cook it slowly to make it tender. Also, because it can be cooked ahead of time and it reheats well, brisket is a great cut of meat to serve to large groups.

Follow these guidelines from USDA’s Meat and Poultry Hotline to prepare a delicious, yet safe brisket meal for your family and friends.

Buying, Storing, and Thawing

After purchase, fresh brisket can be refrigerated for 3 to 5 days before cooking.
Fresh brisket can be frozen for up to 12 months at best quality.
Be sure to allow plenty of time to thaw a frozen brisket. Thawing in the refrigerator can take about 24 hours for a trimmed, first-cut brisket. A whole brisket weighing about 10 pounds can take several days.

Cooking

Brisket requires long, moist cooking to make it tender. This can be done on top of the stove or in the oven, microwave, or slow cooker. The USDA does not recommend one particular cooking method as best.
Whatever method you use, make sure that you cover the brisket. Because it is less tender than many beef cuts, brisket usually needs to cook for 2-3 hours until “fork-tender.”
Make sure the brisket reaches a safe minimum internal temperature of 160 °F.
If eating the brisket right after cooking, allow it to stand for about 20 minutes after removing it from the heat. This will make it easier to slice, which is best done across the grain of the meat for maximum tenderness.
It’s safe to cook brisket ahead of time. Within 2 hours of cooking or reheating, place the brisket in shallow containers and cool in the refrigerator.

Serving

If reheating brisket before serving, remember to reheat to 165 °F as measured with a food thermometer.
Once food is thoroughly heated, keep it hot (140 °F or above) in chafing dishes, slow cookers or warming trays.
To serve brisket cold, keep it at 40 °F or below by nesting dishes in beds of ice or use small servings platters and replace them often.
Brisket along with other perishable food should not be left out for more than 2 hours at room temperature, so check the time and make sure either to either get food back in the refrigerator or discard it.

Storing Leftovers

Store cooked brisket in the refrigerator (40 °F or below) and use within 3 to 4 days.
Cooked brisket can be frozen at best quality for 2 to 3 months. After that time, it will still be safe but can lose flavor and moistness.

For more information on the safe preparation and handling of beef, check out these resources:

Fact sheet: Beef...from Farm to Table
Chart: Meat and Poultry Roasting Chart

10 Tips for a Cleaner, Safer Kitchen

2011-03-25T11:02:00.000-04:00

By Kathleen Purvis

Sunday was the first day of spring. To get the cleaning season started right, we looked for the best advice on cleaning the busiest -- and maybe dirtiest -- room in the house: the kitchen.

For a list of what we should clean, how and when, we asked a bunch of germ experts.

The biggest surprise? People with pets are six times more likely to get salmonella-based infections. The culprit is pet bowls, particularly the water bowl. We often dump it in the sink before we start handling food.

Thanks to our sources: Benjamin Chapman, the extension food-safety specialist for N.C. State; David Sweat, foodborne disease epidemiologist with the N.C. Division of Public Health; Douglas Powell, professor of food safety at Kansas State University; and Dean Cliver and Linda Harris with the University of California-Davis.

Want to Sanitize?

Professional kitchens use a sanitizing solution made with 1 teaspoon household bleach in 4 cups of water. It’s sprayed on counters and cutting boards. Experts disagree on the need to use it at home, but if you do, do it correctly: Let sprayed surfaces air-dry -- drying with dish towels may recontaminate the surface. Always clean before you sanitize. If chlorine comes in contact with dirt or soil, it can no longer sanitize. Don’t use more than 1 teaspoon chlorine -- stronger isn’t better. And change it about every 5 days. Chlorine dissipates quickly.

1. Microwave

Fill a bowl with 2 cups water and a whole lemon, cut into slices. Place it inside and microwave for 2 minutes, then wipe it out with paper towels. The hot water softens food spills and the lemon cuts grease and keeps the microwave smelling fresh

2. Stove and Oven

Spray stove spills with an all-purpose cleaner and let stand 10 minutes for easier cleaning. Oven spills aren’t a food hazard if you regularly heat the oven to 400. Cover a fresh spill with salt until you have time to clean it.

3. Counters

Clean regularly with an all-purpose cleaner. Spray with a weak bleach solution and air-dry if needed.

4. Dishes and Dishwashers

If you hand-wash dishes, air-dry in a rack. Dirty or wet dish towels can recontaminate clean dishes. To reduce soap buildup in a dishwasher, occasionally fill the soap dispenser with baking soda or place a small cup of vinegar on the top shelf, then run the dishwater empty.

5. Sink, Drain and Faucet Handle

Clean regularly with household cleanser, especially after washing or rinsing raw meat. Don’t forget to clean the faucet handle.

6. Refrigerator

Every day, wipe down the handles, including the underside. Every week, throw out anything that’s past its date or shows age. Every 3 to 6 months, empty shelves and clean the inside with 1/4 cup baking soda in 1 quart warm water, then spray with a bleach solution and air-dry. Remove drawers and clean under them. Before you return the food, wipe jars to remove drips. Clean the rubber gasket inside the door to ensure a tight seal. Vacuum the coils in the back and empty and clean the drip pan if necessary.

7. Pet Bowls

Find a place besides the kitchen to clean turtle or frog habitats and empty pet bowls, or clean and sanitize the sink before you start washing fresh food.

8. Cutting Boards

Most scientists believe wooden cutting boards are safest, as long as they are kept clean, sanitized and dry. Studies have shown wood hampers bacteria growth, while bacteria thrive in scars on plastic. Either way, keep them clean by running them through the dishwasher, or sanitize by spritzing with a weak bleach solution. Always change boards or clean with soapy water after preparing raw food -- even vegetables. They grow in dirt, after all.

9. Sponges and Dish Towels

Change dish towels daily, or more often if they’re wet or dirty. You can microwave a wet sponge for 2 minutes, but the time varies depending on the power of the microwave (and if the sponge is dry, it could catch fire). Instead, put sponges on the top rack of the dishwasher at the end of every day.

10. Cross-Contamination

You know you’re not supposed to put cooked food on the same surface you used for raw food. But it’s not just a problem with cutting boards. You touch all kinds of things while you’re handling raw food: Salt and pepper shakers, cabinet handles, etc. Pay attention to what you touch so you can wipe things down. Tip: It’s not necessary to rinse raw meat and chicken -- it just spreads bacteria.

St. Patrick’s Day: Celebrate with Corned Beef

2011-03-17T11:36:00.000-04:00

By Diane Van, Manager, USDA Meat and Poultry Hotline

Those of us on the USDA’s Meat and Poultry Hotline can always tell when St. Patrick’s Day approaches. Starting in early March, we begin to receive lots of questions about corned beef: How do you prepare it? How can you tell when it’s safely cooked? How long can you store it?

While a traditional dinner of corned beef and cabbage may bring you the “luck of the Irish,” you can’t rely on good luck to ensure that your meal is food safe. Instead, follow these tips to make sure that you and your guests don’t turn green (with food poisoning!).

Package Dating and Storage Times

If you buy uncooked corned beef in a pouch with pickling juices which has a "sell-by" date or no date, you may store it for 5 to 7 days in the refrigerator, unopened. If you buy products with a "use-by" date, you may store it unopened in the refrigerator until that date.

An uncooked corned beef brisket may be frozen for 1 month for best quality if you drain and re-wrap it. We recommended draining the brine because salt encourages rancidity and texture changes. The flavor and texture will diminish with prolonged freezing, but the product is still safe.

Preparation

Corned beef is made from one of several less tender cuts of beef like the brisket, rump or round. Therefore, it requires long, moist cooking. It can be cooked on top of the stove or in the oven, microwave, or slow cooker. The USDA does not recommend one particular cooking method as best, but we do provide cooking directions in our fact sheet, Corned Beef and Food Safety. Whatever method you use, make sure that the corned beef reaches a safe minimum internal temperature of 160 °F or above.

Cooking Ahead

It’s safe to cook corned beef ahead of time. After cooking, cut it into several pieces for faster cooling—or slice it, if you like. Place the beef in, shallow containers and cool it in the refrigerator quickly.

Leftovers

Leftover corned beef should be sliced and refrigerated promptly—within 2 hours of cooking or reheating. Use cooked-ahead or leftover corned beef within 3 to 4 days or freeze 2 to 3 months.

If you have any other questions, feel free to contact us at the Hotline (1-888-674-6854 toll-free) or online at AskKaren.gov (English and Spanish).

Happy St. Patrick's Day to all our followers!

How to Fight Germs and Stay Healthy When You Travel

2011-03-09T11:51:00.001-05:00

By Andrew Itkoff for USA TODAY

As spring break travel takes off, thousands of vacationers will be enduring sneezing seatmates, lining up for communal lavatories and touching what the last guest did in their hotel rooms. USA TODAY's Kitty Bean Yancey consulted experts to target germ-laden spots and offer tips to avoid bacteria and viruses that could make you sick.

Be wary of the airplane lavatory.

With scores using a tiny restroom on a flight, it's "hands-down the germiest place on the trip," says Peter Sheldon, vice president of operations and development for Coverall Health-Based Cleaning System (which franchises commercial cleaning businesses). "Numerous studies have shown that these are teeming with E. coli on almost every surface." Because they are rarely sanitized during flights, "there is also the cumulative effect of hundreds of users," he says. "The tiny sink makes it nearly impossible to thoroughly wash your hands. Those who manage that are instantly greeted by the germy door handle upon departure."

His R{-x}: "Avoid using the onboard facilities, if at all possible. If you must, use a paper towel to turn faucets off and on, to close the lid before flushing and to open the door. Carry sanitizing wipes in your pocket and use them thoroughly upon exit. Back at your seat, repeat sanitizing if you've touched anything along the way."

Physician Aaron E. Glatt, CEO of St. Joseph Hospital in Bethpage, N.Y., and spokesman for the Infectious Disease Society of America, concurs. Presume an airplane lavatory is "teeming with bacteria," he says. "I suggest you minimize your contact" with anything in it. Such measures as opening the door with a paper towel are "an intelligent thing to do. At the hospital, we shut off (faucets) with a paper towel."

Travelers such as Clint Murray, 74, of Crawfordsville, Ind., follow that advice. He takes an extra step by using "my foot to lower a toilet seat and flush."

Sanitize your seat on a plane.

Cleaning expert Sheldon and his wife pack disinfectant wipes and "wipe down any surface that we're using. I wipe down the seat, armrests and tray tables." He avoids picking up magazines in seat-back pockets, which he says may harbor germs from previous passengers. Physician Martin Myers, director of the National Network for Immunization Information, uses a sanitizing wipe or washes his hands after reading.

The tray table, Sheldon says, may be rarely scoured and is a hotbed for germs.

Veteran flight attendant Gailen David, whose dearskysteward.com offers tips for travelers, has seen "moms change their babies on the tray table. … I understand that sometimes moms are put in a pinch." He agrees that "bringing antiseptic wipes is the best way to make (plane surfaces) tolerable."

Protect yourself from sick passengers.

Sometimes, you face situations you can't control — such as an ailing fellow flier. Health officials alerted people who flew with a 27-year-old woman later diagnosed with measles from Britain to Virginia's Dulles International Airport Feb. 20 and from Baltimore to Denver and Albuquerque Feb. 22. As of Thursday morning, the Centers for Disease Control and Prevention (which has travel health info at cdc.gov) said no fellow passengers reported being affected, though it can take more than a week for symptoms such as a rash to show.

Being in an enclosed cabin is "particularly risky for airborne-spread diseases" such as measles, since viral particles can stay in the air for a while, immunization specialist Myers says. Wearing a face mask could help.

As for measles, it's an extremely communicable disease, he says. "The single simplest thing you can do is get immunized" if you haven't had two doses of vaccine (available since the late '80s) or haven't had measles. You're probably safe if you were born before 1957, he says. Children generally aren't given the vaccine till age 1, but parents should "consider it" for infants 9 months and older traveling to an area with measles activity, he says. More tips are at his group's immunizationinfo.org.

Finally, don't rub your eyes or touch your nose or mouth, he says. People tend to do that multiple times an hour; that's how many diseases spread.

Avoid airline pillows and blankets.

"On a typical flight with 100 passengers, statistics show that about five will be ill with a cold or the flu," Sheldon says.

"There's a good chance you could be using a pillow that's been drooled on or sneezed on" recently. He advises bringing a pillow and a jacket or coat for warmth.

Don't go barefoot at security checkpoints.

Though you must take off shoes at U.S. airports, wear or bring socks, Sheldon says, to avoid athlete's foot and other fungal infections. Physician Glatt says travelers probably won't pick up a disease on an airport floor, especially if it isn't damp, but it's not a bad idea to wear socks.

Beware touching the TV remote, alarm clock and ice bucket in hotel rooms.

Unlike hotel bathrooms, "they're generally not cleaned between guests," Sheldon says. "You are at the mercy of the guests that have been there before." Some buckets do have plastic bags changed for each guest, but lids and outsides can be germy, he says.

He wipes down remotes (you also can cover them with plastic wrap or special clear gloves). He also is wary of hotel glasses and once saw a housekeeper swab out a coffeemaker with a toilet brush. Solution: Wash them yourselves.

And then there's the steering wheel and gearshift of rental cars. Yes, Sheldon wipes them, too.

Indeed, germs can live on surfaces for hours and even days in a moist environment, physician Glatt says. But "we can't go crazy" to avoid germs.

Don't obsess about it, Sheldon agrees. "Germs are everywhere. It's just about reducing risk. You're taking a defensive hygienic posture."

Allergen Awareness Webinar

2011-03-03T09:25:00.000-05:00

We are very excited to announce that Environmental Health Testing, provider of the National Registry of Food Safety Professional's certification programs, is teaming up with NSF to hold an Allergen Awareness Webinar next week – March 9th and March 10th.

The webinar will focus on the following areas:

What is a Food Allergy
Symptoms of Food Allergies
Major 8 Food Allergens
Handling an Allergic Emergency
Allergic Reactions Avoidance

Each manager who attends will receive: 1.5 hours webinar/online Train the Trainer, access information for online quiz, Question and Answer time.

After the webinar and passing score on the quiz, each participant will receive via email: Certificate of Completion: Allergen Awareness Train the Trainer Certificate (issued by NSF International Training and Education), a copy of Manager Reference/Guidelines and a copy of Staff Reference/Guidelines.

Please click on the date of the webinar you are interested in below to sign-up.

March 9, 2011, 2 PM – 3:30 PM
March 10, 2011, 10 AM – 11:30 AM

20 Questions on Genetically Modified Foods

2011-02-23T16:04:00.000-05:00

These questions and answers have been prepared by WHO in response to questions and concerns by a number of WHO Member State Governments with regard to the nature and safety of genetically modified food.

What are genetically modified (GM) organisms and GM foods?

Genetically modified organisms (GMOs) can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. The technology is often called “modern biotechnology” or “gene technology”, sometimes also “recombinant DNA technology” or “genetic engineering”. It allows selected individual genes to be transferred from one organism into another, also between non-related species.

Such methods are used to create GM plants – which are then used to grow GM food crops.

Why are GM foods produced?

GM foods are developed – and marketed – because there is some perceived advantage either to the producer or consumer of these foods. This is meant to translate into a product with a lower price, greater benefit (in terms of durability or nutritional value) or both. Initially GM seed developers wanted their products to be accepted by producers so have concentrated on innovations that farmers (and the food industry more generally) would appreciate.

The initial objective for developing plants based on GM organisms was to improve crop protection. The GM crops currently on the market are mainly aimed at an increased level of crop protection through the introduction of resistance against plant diseases caused by insects or viruses or through increased tolerance towards herbicides.

Insect resistance is achieved by incorporating into the food plant the gene for toxin production from the bacterium Bacillus thuringiensis (BT). This toxin is currently used as a conventional insecticide in agriculture and is safe for human consumption. GM crops that permanently produce this toxin have been shown to require lower quantities of insecticides in specific situations, e.g. where pest pressure is high.

Virus resistance is achieved through the introduction of a gene from certain viruses which cause disease in plants. Virus resistance makes plants less susceptible to diseases caused by such viruses, resulting in higher crop yields.

Herbicide tolerance is achieved through the introduction of a gene from a bacterium conveying resistance to some herbicides. In situations where weed pressure is high, the use of such crops has resulted in a reduction in the quantity of the herbicides used.

Are GM foods assessed differently from traditional foods?

Generally consumers consider that traditional foods (that have often been eaten for thousands of years) are safe. When new foods are developed by natural methods, some of the existing characteristics of foods can be altered, either in a positive or a negative way National food authorities may be called upon to examine traditional foods, but this is not always the case. Indeed, new plants developed through traditional breeding techniques may not be evaluated rigorously using risk assessment techniques.

With GM foods most national authorities consider that specific assessments are necessary. Specific systems have been set up for the rigorous evaluation of GM organisms and GM foods relative to both human health and the environment. Similar evaluations are generally not performed for traditional foods. Hence there is a significant difference in the evaluation process prior to marketing for these two groups of food.

One of the objectives of the WHO Food Safety Programme is to assist national authorities in the identification of foods that should be subject to risk assessment, including GM foods, and to recommend the correct assessments.

How are the potential risks to human health determined?

The safety assessment of GM foods generally investigates: (a) direct health effects (toxicity), (b) tendencies to provoke allergic reaction (allergenicity); (c) specific components thought to have nutritional or toxic properties; (d) the stability of the inserted gene; (e) nutritional effects associated with genetic modification; and (f) any unintended effects which could result from the gene insertion.

What are the main issues of concern for human health?

While theoretical discussions have covered a broad range of aspects, the three main issues debated are tendencies to provoke allergic reaction (allergenicity), gene transfer and outcrossing.

Allergenicity. As a matter of principle, the transfer of genes from commonly allergenic foods is discouraged unless it can be demonstrated that the protein product of the transferred gene is not allergenic. While traditionally developed foods are not generally tested for allergenicity, protocols for tests for GM foods have been evaluated by the Food and Agriculture Organization of the United Nations (FAO) and WHO. No allergic effects have been found relative to GM foods currently on the market.

Gene transfer. Gene transfer from GM foods to cells of the body or to bacteria in the gastrointestinal tract would cause concern if the transferred genetic material adversely affects human health. This would be particularly relevant if antibiotic resistance genes, used in creating GMOs, were to be transferred. Although the probability of transfer is low, the use of technology without antibiotic resistance genes has been encouraged by a recent FAO/WHO expert panel.

Outcrossing. The movement of genes from GM plants into conventional crops or related species in the wild (referred to as “outcrossing”), as well as the mixing of crops derived from conventional seeds with those grown using GM crops, may have an indirect effect on food safety and food security. This risk is real, as was shown when traces of a maize type which was only approved for feed use appeared in maize products for human consumption in the United States of America. Several countries have adopted strategies to reduce mixing, including a clear separation of the fields within which GM crops and conventional crops are grown.

Feasibility and methods for post-marketing monitoring of GM food products, for the continued surveillance of the safety of GM food products, are under discussion.

How is a risk assessment for the environment performed?

Environmental risk assessments cover both the GMO concerned and the potential receiving environment. The assessment process includes evaluation of the characteristics of the GMO and its effect and stability in the environment, combined with ecological characteristics of the environment in which the introduction will take place. The assessment also includes unintended effects which could result from the insertion of the new gene.

What are the issues of concern for the environment?

Issues of concern include: the capability of the GMO to escape and potentially introduce the engineered genes into wild populations; the persistence of the gene after the GMO has been harvested; the susceptibility of non-target organisms (e.g. insects which are not pests) to the gene product; the stability of the gene; the reduction in the spectrum of other plants including loss of biodiversity; and increased use of chemicals in agriculture. The environmental safety aspects of GM crops vary considerably according to local conditions.

Current investigations focus on: the potentially detrimental effect on beneficial insects or a faster induction of resistant insects; the potential generation of new plant pathogens; the potential detrimental consequences for plant biodiversity and wildlife, and a decreased use of the important practice of crop rotation in certain local situations; and the movement of herbicide resistance genes to other plants.

Are GM foods safe?

Different GM organisms include different genes inserted in different ways. This means that individual GM foods and their safety should be assessed on a case-by-case basis and that it is not possible to make general statements on the safety of all GM foods.

GM foods currently available on the international market have passed risk assessments and are not likely to present risks for human health. In addition, no effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved. Continuous use of risk assessments based on the Codex principles and, where appropriate, including post market monitoring, should form the basis for evaluating the safety of GM foods.

How are GM foods regulated nationally?

The way governments have regulated GM foods varies. In some countries GM foods are not yet regulated. Countries which have legislation in place focus primarily on assessment of risks for consumer health. Countries which have provisions for GM foods usually also regulate GMOs in general, taking into account health and environmental risks, as well as control- and trade-related issues (such as potential testing and labelling regimes). In view of the dynamics of the debate on GM foods, legislation is likely to continue to evolve.

What kind of GM foods are on the market internationally?

All GM crops available on the international market today have been designed using one of three basic traits: resistance to insect damage; resistance to viral infections; and tolerance towards certain herbicides. All the genes used to modify crops are derived from microorganisms.

What happens when GM foods are traded internationally?

No specific international regulatory systems are currently in place. However, several international organizations are involved in developing protocols for GMOs.

The Codex Alimentarius Commission (Codex) is the joint FAO/WHO body responsible for compiling the standards, codes of practice, guidelines and recommendations that constitute the Codex Alimentarius: the international food code. Codex is developing principles for the human health risk analysis of GM foods. The premise of these principles dictates a premarket assessment, performed on a case-by-case basis and including an evaluation of both direct effects (from the inserted gene) and unintended effects (that may arise as a consequence of insertion of the new gene). The principles are at an advanced stage of development and are expected to be adopted in July 2003. Codex principles do not have a binding effect on national legislation, but are referred to specifically in the Sanitary and Phytosanitary Agreement of the World Trade Organization (SPS Agreement), and can be used as a reference in case of trade disputes.

The Cartagena Protocol on Biosafety (CPB), an environmental treaty legally binding for its Parties, regulates transboundary movements of living modified organisms (LMOs). GM foods are within the scope of the Protocol only if they contain LMOs that are capable of transferring or replicating genetic material. The cornerstone of the CPB is a requirement that exporters seek consent from importers before the first shipment of LMOs intended for release into the environment. The Protocol will enter into force 90 days after the 50th country has ratified it, which may be in early 2003 in view of the accelerated depositions registered since June 2002.

Have GM products on the international market passed a risk assessment?

The GM products that are currently on the international market have all passed risk assessments conducted by national authorities. These different assessments in general follow the same basic principles, including an assessment of environmental and human health risk. These assessments are thorough, they have not indicated any risk to human health.

Why has there been concern about GM foods among some politicians, public interest groups and consumers, especially in Europe?

Since the first introduction on the market in the mid-1990s of a major GM food (herbicide-resistant soybeans), there has been increasing concern about such food among politicians, activists and consumers, especially in Europe. Several factors are involved.

In the late 1980s – early 1990s, the results of decades of molecular research reached the public domain. Until that time, consumers were generally not very aware of the potential of this research. In the case of food, consumers started to wonder about safety because they perceive that modern biotechnology is leading to the creation of new species.

Consumers frequently ask, “what is in it for me?”. Where medicines are concerned, many consumers more readily accept biotechnology as beneficial for their health (e.g. medicines with improved treatment potential). In the case of the first GM foods introduced onto the European market, the products were of no apparent direct benefit to consumers (not cheaper, no increased shelf-life, no better taste). The potential for GM seeds to result in bigger yields per cultivated area should lead to lower prices. However, public attention has focused on the risk side of the risk-benefit equation.

Consumer confidence in the safety of food supplies in Europe has decreased significantly as a result of a number of food scares that took place in the second half of the 1990s that are unrelated to GM foods. This has also had an impact on discussions about the acceptability of GM foods. Consumers have questioned the validity of risk assessments, both with regard to consumer health and environmental risks, focusing in particular on long-term effects. Other topics for debate by consumer organizations have included allergenicity and antimicrobial resistance. Consumer concerns have triggered a discussion on the desirability of labelling GM foods, allowing an informed choice. At the same time, it has proved difficult to detect traces of GMOs in foods: this means that very low concentrations often cannot be detected.

How has this concern affected the marketing of GM foods in the European Union?

The public concerns about GM food and GMOs in general have had a significant impact on the marketing of GM products in the European Union (EU). In fact, they have resulted in the so-called moratorium on approval of GM products to be placed on the market. Marketing of GM food and GMOs in general are the subject of extensive legislation. Community legislation has been in place since the early 1990s. The procedure for approval of the release of GMOs into the environment is rather complex and basically requires agreement between the Member States and the European Commission. Between 1991 and 1998, the marketing of 18 GMOs was authorized in the EU by a Commission decision.

As of October 1998, no further authorizations have been granted and there are currently 12 applications pending. Some Member States have invoked a safeguard clause to temporarily ban the placing on the market in their country of GM maize and oilseed rape products. There are currently nine ongoing cases. Eight of these have been examined by the Scientific Committee on Plants, which in all cases deemed that the information submitted by Member States did not justify their bans.

During the 1990s, the regulatory framework was further extended and refined in response to the legitimate concerns of citizens, consumer organizations and economic operators (described under Question 13). A revised directive will come into force in October 2002. It will update and strengthen the existing rules concerning the process of risk assessment, risk management and decision-making with regard to the release of GMOs into the environment. The new directive also foresees mandatory monitoring of long-term effects associated with the interaction between GMOs and the environment.

Labelling in the EU is mandatory for products derived from modern biotechnology or products containing GM organisms. Legislation also addresses the problem of accidental contamination of conventional food by GM material. It introduces a 1% minimum threshold for DNA or protein resulting from genetic modification, below which labelling is not required.

In 2001, the European Commission adopted two new legislative proposals on GMOs concerning traceability, reinforcing current labelling rules and streamlining the authorization procedure for GMOs in food and feed and for their deliberate release into the environment.

The European Commission is of the opinion that these new proposals, building on existing legislation, aim to address the concerns of Member States and to build consumer confidence in the authorization of GM products. The Commission expects that adoption of these proposals will pave the way for resuming the authorization of new GM products in the EU.

What is the state of public debate on GM foods in other regions of the world?

The release of GMOs into the environment and the marketing of GM foods have resulted in a public debate in many parts of the world. This debate is likely to continue, probably in the broader context of other uses of biotechnology (e.g. in human medicine) and their consequences for human societies. Even though the issues under debate are usually very similar (costs and benefits, safety issues), the outcome of the debate differs from country to country. On issues such as labelling and traceability of GM foods as a way to address consumer concerns, there is no consensus to date. This has become apparent during discussions within the Codex Alimentarius Commission over the past few years. Despite the lack of consensus on these topics, significant progress has been made on the harmonization of views concerning risk assessment. The Codex Alimentarius Commission is about to adopt principles on premarket risk assessment, and the provisions of the Cartegena Protocol on Biosafety also reveal a growing understanding at the international level.

Most recently, the humanitarian crisis in southern Africa has drawn attention to the use of GM food as food aid in emergency situations. A number of governments in the region raised concerns relating to environmental and food safety fears. Although workable solutions have been found for distribution of milled grain in some countries, others have restricted the use of GM food aid and obtained commodities which do not contain GMOs.

Are people’s reactions related to the different attitudes to food in various regions of the world?

Depending on the region of the world, people often have different attitudes to food. In addition to nutritional value, food often has societal and historical connotations, and in some instances may have religious importance. Technological modification of food and food production can evoke a negative response among consumers, especially in the absence of good communication on risk assessment efforts and cost/benefit evaluations.

Are there implications for the rights of farmers to own their crops?

Yes, intellectual property rights are likely to be an element in the debate on GM foods, with an impact on the rights of farmers. Intellectual property rights (IPRs), especially patenting obligations of the TRIPS Agreement (an agreement under the World Trade Organization concerning trade-related aspects of intellectual property rights) have been discussed in the light of their consequences on the further availability of a diversity of crops. In the context of the related subject of the use of gene technology in medicine, WHO has reviewed the conflict between IPRs and an equal access to genetic resources and the sharing of benefits. The review has considered potential problems of monopolization and doubts about new patent regulations in the field of genetic sequences in human medicine. Such considerations are likely to also affect the debate on GM foods.

Why are certain groups concerned about the growing influence of the chemical industry on agriculture?

Certain groups are concerned about what they consider to be an undesirable level of control of seed markets by a few chemical companies. Sustainable agriculture and biodiversity benefit most from the use of a rich variety of crops, both in terms of good crop protection practices as well as from the perspective of society at large and the values attached to food. These groups fear that as a result of the interest of the chemical industry in seed markets, the range of varieties used by farmers may be reduced mainly to GM crops. This would impact on the food basket of a society as well as in the long run on crop protection (for example, with the development of resistance against insect pests and tolerance of certain herbicides). The exclusive use of herbicide-tolerant GM crops would also make the farmer dependent on these chemicals. These groups fear a dominant position of the chemical industry in agricultural development, a trend which they do not consider to be sustainable.

What further developments can be expected in the area of GMOs?

Future GM organisms are likely to include plants with improved disease or drought resistance, crops with increased nutrient levels, fish species with enhanced growth characteristics and plants or animals producing pharmaceutically important proteins such as vaccines. At the international level, the response to new developments can be found in the expert consultations organized by FAO and WHO in 2000 and 2001, and the subsequent work of the Codex ad hoc Task Force on Foods Derived from Biotechnology. This work has resulted in an improved and harmonized framework for the risk assessment of GM foods in general. Specific questions, such as the evaluation of allergenicity of GM foods or the safety of foods derived from GM microorganisms, have been covered and an expert consultation organized by FAO and WHO will focus on foods derived from GM animals in 2003.

What is WHO doing to improve the evaluation of GM foods?

WHO will take an active role in relation to GM foods, primarily for two reasons:

(1) on the grounds that public health could benefit enormously from the potential of biotechnology, for example, from an increase in the nutrient content of foods, decreased allergenicity and more efficient food production; and (2) based on the need to examine the potential negative effects on human health of the consumption of food produced through genetic modification, also at the global level. It is clear that modern technologies must be thoroughly evaluated if they are to constitute a true improvement in the way food is produced. Such evaluations must be holistic and all-inclusive, and cannot stop at the previously separated, non-coherent systems of evaluation focusing solely on human health or environmental effects in isolation.

Work is therefore under way in WHO to present a broader view of the evaluation of GM foods in order to enable the consideration of other important factors. This more holistic evaluation of GM organisms and GM products will consider not only safety but also food security, social and ethical aspects, access and capacity building. International work in this new direction presupposes the involvement of other key international organizations in this area. As a first step, the WHO Executive Board will discuss the content of a WHO report covering this subject in January 2003. The report is being developed in collaboration with other key organizations, notably FAO and the United Nations Environment Programme (UNEP).

Raw Milk Questions and Answers

2011-02-10T14:52:00.002-05:00

These questions and answers are from the Centers for Disease Control and Prevention information website on unpasteurized milk.

What is raw milk?

Raw milk is milk from cows, goats, sheep, or other animals that has not been pasteurized. Although precise data are not available, it is thought that less than 1% of milk sold to consumers in the United States has not been pasteurized.

What are the risks associated with drinking raw milk?

Raw milk can carry harmful bacteria and other germs that can make you very sick or kill you. While it is possible to get foodborne illnesses from many different foods, raw milk is one of the riskiest of all.

Getting sick from raw milk can mean many days of diarrhea, stomach cramping, and vomiting. Less commonly, it can mean kidney failure, paralysis, chronic disorders, and even death.

Many people who chose raw milk thinking they would improve their health instead found themselves (or their loved ones) sick in a hospital for several weeks fighting for their lives from infections caused by germs in raw milk. For example, a person can develop severe or even life-threatening diseases, such as Guillain-Barré syndrome, which can cause paralysis, and hemolytic uremic syndrome, which can result in kidney failure and stroke.

Illness can occur from the same brand and source of raw milk that people had been drinking for a long time without becoming ill.
A wide variety of germs that are sometimes found in raw milk, can make people sick, including bacteria (e.g., Brucella, Campylobacter, Listeria, Mycobacterium bovis (a cause of tuberculosis), Salmonella, Shiga toxin-producing Escherichia coli [e.g., E. coli O157], Shigella, Yersinia), parasites (e.g., Giardia), and viruses (e.g., norovirus).
Each ill person’s symptoms can differ, depending on the type of germ, the amount of contamination, and the person’s immune defenses.

Who is at greatest risk of getting sick from drinking raw milk?

The risk of getting sick from drinking raw milk is greater for infants and young children, the elderly, pregnant women, and people with weakened immune systems, such as people with cancer, an organ transplant, or HIV/AIDS, than it is for healthy school-aged children and adults. But, it is important to remember that healthy people of any age can get very sick or even die if they drink raw milk contaminated with harmful germs.

Can drinking raw milk hurt me or my family?

Yes. Raw milk can cause serious infections. Raw milk and raw milk products (such as cheeses and yogurts made with raw milk) can be contaminated with bacteria that can cause serious illness, hospitalization, or death. These harmful bacteria include Brucella, Campylobacter, Listeria, Mycobacterium bovis, Salmonella, Shiga toxin-producing E. coli, Shigella, Streptococcus pyogenes, and Yersinia enterocolitica. From 1998 through 2008, 86 outbreaks due to consumption of raw milk or raw milk products were reported to CDC. These resulted in 1,676 illnesses, 191 hospitalizations, and 2 deaths. Because not all cases of foodborne illness are recognized and reported, the actual number of illnesses associated with raw milk likely is greater.

How does milk get contaminated?

Milk contamination may occur from:

Cow feces coming into direct contact with the milk
Infection of the cow’s udder (mastitis)
Cow diseases (e.g., bovine tuberculosis)
Bacteria that live on the skin of cows
Environment (e.g., feces, dirt, processing equipment)
Insects, rodents, and other animal vectors
Humans, for example, by cross-contamination from soiled clothing and boots

Pasteurization is the only way to kill many of the bacteria in milk that can make people very sick.

What is pasteurization, and how does it work in milk?

Pasteurization is the process of heating milk to a high enough temperature for a long enough time to kill illness-causing bacteria contained in the milk. As most commonly applied, pasteurization heats milk to a high temperature for a short time, which kills the bacteria that cause illness. It was invented in a time when millions of people became sick and died of diseases like tuberculosis, scarlet fever, typhoid fever, and other infections that were transmitted through raw milk. Pasteurization has prevented millions of people from becoming ill.

Raw milk contains bacteria, and some of them can be harmful. So, if you’re thinking about consuming raw milk because you believe that it is a good source of beneficial bacteria, you need to know that it isn’t and you may instead get sick from the harmful bacteria. If you think that certain types of bacteria may be beneficial to your health consider getting them from foods that don’t involve such a high risk. For example, so-called probiotic bacteria are sometimes added to pasteurized fermented foods, such as yogurt and kefir.

Pasteurized milk products have occasionally caused illnesses and outbreaks. Usually, this has happened because of germs introduced in the dairy after the pasteurization process. Pasteurized milk that is correctly handled in the dairy, bottled, sealed, and refrigerated after pasteurization, and that is properly handled by the consumer, is very unlikely to contain illness-causing bacteria. Considering the amount of pasteurized milk consumed in the United States, illness from it is exceedingly rare.

What is the history of the recommendation for pasteurization in the United States?

Routine pasteurization of milk began in the United States in the 1920s and became widespread by 1950 as a means to reduce contamination and reduce human illnesses. It led to dramatic reductions in the number of people getting sick from diseases that had previously been transmitted commonly by milk. Most public health professionals and health care providers consider pasteurization to be one of public health’s most effective food safety interventions ever!

Many medical and scientific organizations recommend pasteurization for all milk consumed by humans; these include CDC, the Food and Drug Administration, the American Academy of Pediatrics, the American Veterinary Medical Association, the National Association of State Public Health Veterinarians, and others.

Does pasteurization change milk’s nutritional benefits?

No. Many studies have shown that pasteurization does not significantly change the nutritional value of milk and dairy products. All of the nutritional benefits of drinking milk are available from pasteurized milk without the risk of disease that comes with drinking raw milk.

Is it true that raw milk has more enzymes and nutrients than pasteurized milk?

While it’s true that the heating process of pasteurization does inactivate some enzymes in milk, the enzymes in raw animal milk are not thought to be important in human health. Some nutrients are somewhat reduced in raw milk, but the United States diet generally has plenty of other sources of these nutrients. For example, vitamin C is reduced by pasteurization, but raw milk is not a major source of vitamin C.

Aren’t raw or natural foods better than processed foods?

Many people believe that foods with no or minimal processing are better for their health. Many people also believe that small, local farms are better sources of healthy food. However, some types of processing are needed to protect health. For example, consumers process raw meat, poultry, and fish for safety by cooking. Similarly, when milk is pasteurized, it is heated just long enough to kill disease-causing germs. Most nutrients remain after milk is pasteurized. There are many local, small farms that offer pasteurized organic milk and cheese products.

Does milk have a “built-in” safety mechanism that prevents bacterial contamination?

No. Disease-causing organisms can only be eliminated in milk through pasteurization or by adding chemicals to the milk. Pasteurization is the best method of eliminating disease-causing organisms in milk and the only method routinely used in the United States.

Is it legal to buy or sell raw milk?

Yes, in some states. Because of the potential for serious illness, federal law prohibits dairies from distributing raw milk across state lines in final package form (packaged so that it can be consumed). This means that raw milk can only be distributed across state lines if it is going to be pasteurized or used to make aged (over 60 days) cheese before being sold to consumers. Each state makes its own laws about selling raw milk within the borders of the state. In about half of states, sale of raw milk directly to consumers is illegal. In the remaining states, raw milk may be sold to directly to consumers.

Does drinking raw milk prevent or cure any diseases, such as asthma, allergies, heart disease, or cancer?

No. There are no health benefits from drinking raw milk that cannot be obtained from drinking pasteurized milk that is free of disease-causing bacteria. The process of pasteurization of milk has never been found to be the cause of chronic diseases, allergies, or developmental or behavioral problems.

I know people who have been drinking raw milk for years, and they never got sick. Why is that?

The presence of germs in raw milk is unpredictable. The number of disease-causing germs in the raw milk may be too low to make a person sick for a long time, and later high enough to make the same person seriously ill. For some people, drinking contaminated raw milk just once could make them really sick. Even if you trust the farmer and your store, raw milk is never a guaranteed safe product. Drinking raw milk means taking a real risk of getting very sick.

My farmer performs laboratory tests for bacteria in raw milk, so isn’t it safe?

Even negative tests do not guarantee that raw milk is safe to drink. People have become very sick from drinking raw milk that came from farms that regularly tested their milk for bacteria and whose owners were sure that their milk was safe.

My farmer uses grass-fed cows and goats to produce raw milk, so isn’t it safe?

Outbreaks of illness related to raw milk have been traced back to both grass-fed and grain-fed animals.

My farmer’s raw milk is organic, so isn’t it safe?

Raw organic milk is not safe. Pasteurized organic milk is available in many places, including supermarkets, farmers’ markets, and dairies.

I’ve heard that many organic and raw milk producers are creating sanitary and humane conditions for raising animals and producing “safe” raw milk and raw milk products (like cheeses and yogurts). Does this help reduce milk contamination?

Adherence to good hygienic practices during milking can reduce, but not eliminate, the risk of milk contamination. The dairy farm environment is a reservoir for illness-causing germs. No matter what precautions farmers take, and even if their raw milk tests come back negative, they cannot guarantee that their milk, or the products made from their milk, are free of harmful germs.

Germs such as Escherichia coli O157, Campylobacter, and Salmonella can contaminate milk during the process of milking dairy animals, including cows and goats. Animals that carry these germs are usually healthy.

Can I still get a disease from raw milk and raw milk products if the cows or goats are healthy, clean, and grass-fed or if the dairy is especially careful and clean when collecting the milk?

Yes. Even healthy animals may carry germs that can contaminate milk. Milk may be contaminated with bacteria during the milk collection process. Small numbers of bacteria might multiply and grow in the milk before someone drinks it if it is raw. Dairying methods have improved over the years but are still no substitute for pasteurization in assuring that milk is safe to drink. Raw milk supplied by “certified,” “organic,” or “local” dairies has no guarantee of being safe.

Information about raw milk-related outbreaks

States that allow the legal sale of raw milk for human consumption have more raw milk-related outbreaks of illness than states that do not allow raw milk to be sold legally.

CDC collects data on foodborne disease outbreaks voluntarily reported by the state, local, territorial, or tribal health departments. The health departments conduct most outbreak investigations reported to CDC. The data reported may change frequently as reporting agencies enter new records and modify or delete old ones.

Among dairy product-associated outbreaks reported to CDC between 1973 and 2008 in which the investigators reported whether the product was pasteurized or raw, 82% were due to raw milk or cheese. From 1998 through 2008, 86 outbreaks due to consumption of raw milk or raw milk products were reported to CDC. These resulted in 1,676 illnesses, 191 hospitalizations, and 2 deaths. Most of these illnesses were caused by Escherichia coli O157, Campylobacter, or Salmonella. It is important to note that a substantial proportion of the raw milk-associated disease burden falls on children; among the 86 raw dairy product outbreaks from 1998 to 2008, 79% involved at least one person less than 20 years old.

Reported outbreaks represent the tip of the iceberg. For every outbreak and every illness reported, many others occur, and most illnesses are not part of recognized outbreaks.

Super Bowl, Slow Cookers, and Food Safety: An Unbeatable Team

2011-02-04T10:56:00.001-05:00

By Diane Van, Manager, USDA Meat and Poultry Hotline

For most of the year, my slow cooker stays on the shelf in my kitchen. But, when the Super Bowl approaches, I always pull it out to make chili, meatballs, or other hot party foods. he thing that I love about a slow cooker is that it can cook food safely and help me save time while I’m busy preparing for the big game.

This time of year, the USDA Meat and Poultry Hotline receives lots of questions related to slow cooking. Sometimes we hear about really scary mistakes that people make when they’re preparing slow cooked food. To make sure that you and your party guests stay safe, I wanted to share a few of these slow cooker questions and answers.

I placed my meat in the slow cooker and then forgot to turn it on. It was off for 6 hours before I discovered it. Is it still safe? If I cook it, will that destroy any bacteria and make it safe?

Unfortunately, the meat is not safe, even if you cook it. Perishable food left in the “Danger Zone” (between 40 °F and 140 °F) for more than 2 hours should be discarded even though it may look and smell good.

After I made chili in my slow cooker, I poured it in a large bowl and put it in the refrigerator to cool overnight. When I checked it this morning, I noticed that it’s still warm in the center. Is it still safe?

This caller was very disappointed to learn that the chili was not safe. If you’re making a large pot of soup, chili, or stew, store it in shallow containers that enable the food to cool quickly in the fridge. Always refrigerate cooked food within two hours after the cooking is finished. Don’t let it sit on the counter to cool.

Is it safe to reheat food like pork BBQ in a slow cooker?

We do NOT recommend reheating food or leftovers in a slow cooker. Instead, we advise callers to reheat cooked food to steaming on the stove top or in a microwave oven. Then, you can put it into a preheated slow cooker to keep it hot for serving. Use a food thermometer to be sure the food stays at 140 °F. or above.

I usually put my frozen meatballs directly in the slow cooker to start cooking, but my best friend says that’s not safe. Who’s right?

You’re very lucky to have a best friend who is also food safe! Your friend is right. All ingredients that you place into a slow cooker should be thawed first. Keep thawed food and other perishable food refrigerated until you’re ready to start cooking.

For more information about using slow cookers safely, check out these resources:

Fact Sheet: Slow Cookers and Food Safety
Podcast: Safe Use of Slow Cookers

What Does the New Food Safety Law Mean for You?

2011-01-28T14:53:00.002-05:00

By Margaret A. Hamburg, M.D., Commissioner of Food and Drugs

Just before Christmas, the House of Representatives and the Senate passed the FDA Food Safety Modernization Act, which President Obama signed into law on January 4, 2011. Here’s a quick look at some of the provisions in the new law:

Issuing recalls: For the first time, FDA will have the authority to order a recall of food products. Up to now, with the exception of infant formula, the FDA has had to rely on food manufacturers and distributors to recall food voluntarily.
Conducting inspections: The law calls for more frequent inspections and for those inspections to be based on risk. Foods and facilities that pose a greater risk to food safety will get the most attention
Importing food: The law provides significant enhancements to FDA's ability to oversee food produced in foreign countries and imported into the United States. Also, FDA has the authority to prevent a food from entering this country if the facility has refused U.S. inspection.
Preventing problems: Food facilities must have a written plan that spells out the possible problems that could affect the safety of their products. The plan would outline steps that the facility would take to help prevent those problems from occurring.
Focusing on science and risk: The law establishes science-based standards for the safe production and harvesting of fruits and vegetables. This is an important step forward. These standards will consider both natural and man-made risks to the safety of fresh produce.
Respecting the role of small businesses and farms: The law also provides some flexibility, such as exemptions from the produce safety standards for small farms that sell directly to consumers at a roadside stand or farmer’s market as well as through a community supported agriculture program (CSA).

Questions About the Law

Given the importance of this legislation, it is not surprising that people have many questions. Some are asking if the roles of USDA and FDA are changing. The answer is simple: the U.S. Department of Agriculture will continue to have primary responsibility for regulating meat, poultry, and egg products.

Another question people have been asking is “when will the changes happen?” There’s no easy answer to that question. Some of the changes from the law will go into effect immediately, such as the new mandatory recall authority. Other changes will require more time. And some of this simply comes down to budgeting.

The funding we get each year, which affects our staffing and our vital and far-ranging operations, will also affect how this legislation is implemented. For example, the inspection schedule in the legislation would increase the burden on FDA’s inspection functions. Without more funding, we will be challenged to implement the law fully without compromising other key functions. We look forward to working with Congress and our partners to ensure that FDA is funded sufficiently to achieve our food safety and food defense goals.

Fighting Food Poisoning

2011-01-19T12:04:00.001-05:00

It's a new year and time for us to once again examine food poisoning concerns. How can we prevent food poisoning?

Below is some helpful information written by Michael J. Beach, PhD, Associate Director for Healthy Water and Chief, Waterborne Disease Prevention Branch, National Center for Emerging and Zoonotic Infectious Diseases, CDC.

What is one of the most important thing you can do to fight food poisoning? Here are a few hints:

It takes only 20 seconds (if you do it the right way).
It requires only 3 ingredients.
Anyone can do it, even very young children.

The answer is Wash Your Hands. Over and over again, studies have shown that handwashing is one of the most effective ways to prevent the spread of many types of infection and illness—including foodborne illness.

Wash Your Hands the Right Way

When you wash your hands the right way, it takes only 20 seconds and requires only three ingredients: running water, soap, and something to dry your hands (a clean towel or air).

Here’s how to do it:

Wet your hands with clean running water (warm or cold) and apply soap.
Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.
Continue rubbing your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice.
Rinse your hands well under running water.
Dry your hands using a clean towel or air dry.

And here’s when to do it:

Before, during, and after preparing food
Before eating food
After using the toilet
After changing diapers or cleaning up a child who has used the toilet
Before and after caring for someone who is sick
After blowing your nose, coughing, or sneezing
After touching an animal or animal waste
After touching garbage
Before and after treating a cut or wound

What About Hand Sanitizers?

Washing hands with soap and water is the best way to reduce the number of germs on them. But, if soap and water are not available, use a hand sanitizer.

Important: Hand sanitizers are not effective if your hands are visibly dirty.

Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs.

Always use an alcohol-based hand sanitizer that contains at least 60% alcohol. Here’s how to use hand sanitizer properly:

Apply the product to the palm of one hand.
Rub your hands together.
Rub the product over all surfaces of your hands and fingers until your hands are dry.

Holiday Parties

2010-12-22T14:53:00.001-05:00

And just like that, Christmas is upon us. 'Tis the season to attend family gatherings and holiday parties!

I myself am scheduled to make an appearance at three Christmas Eve gatherings this year.

With that in mind, below is a wonderful article on tips for preventing foodborne illness this holiday season.

Holiday Parties: Spread Cheer, Not Foodborne Illness
By Diane Van, Manager, USDA Meat and Poultry Hotline

Here are some of the unwanted guests who may try to crash your party:

Staphylococcus aureus: This bacteria is commonly found on our skin and in our noses and throats. If it gets into food, it multiplies rapidly at room temperature to produce a toxin that causes illness within 1-6 hours. Thorough cooking kills the bacteria but doesn’t get rid of the toxin. Staph can be lurking in party foods that are made by hand and require no additional cooking, such as meat or potato salads, cream pies, and sandwich fillings.
Clostridium perfringens: It’s nicknamed the “cafeteria germ” because it tends to hang out in foods served in quantity and left out at room temperature. Meats, meat products, and gravy are the foods most often associated with illness caused by this bacteria.
Listeria monocytogenes: Listeria is unlike many other germs because it can grow even in the cold temperature of the refrigerator. That’s why it may be found in those cold foods often served at buffets, such as deli meats and smoked salmon. Listeria is especially harmful to pregnant women: they are 20 times more likely than other healthy adults to get the infection, and the consequences can be deadly for the unborn baby.

Here’s what you can do to prevent these and other foodborne bacteria from taking the cheer out of your holidays:

Happy Holidays from the NRFSP family to yours!

CDC Reports 1 in 6 Get Sick from Foodborne Illnesses Each Year

2010-12-17T18:50:00.002-05:00

New Estimates More Precise
Press Release: December 15, 2010 by CDC Media Relations

About 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according new estimates from the Centers for Disease Control and Prevention. The figures are the most accurate to date due to better data and methods used. The data are published Wednesday in two articles in the journal Emerging Infectious Diseases.

The papers provide the most accurate picture yet of what foodborne pathogens are causing the most illness, as well as estimating the proportion of foodborne illness without a known cause. The reports are the first comprehensive estimates since 1999 and are CDC's first to estimate illnesses caused solely by foods eaten in the United States.

"We've made progress in better understanding the burden of foodborne illness and unfortunately, far too many people continue to get sick from the food they eat," said CDC Director Thomas Frieden, M.D, M.P.H. "These estimates provide valuable information to help CDC and its partners set priorities and further reduce illnesses from food."

CDC's new estimates are lower than in the 1999 report. The difference is largely the result of improvements in the quality and quantity of the data used and new methods used to estimate foodborne-disease. For example, it is now known that most norovirus is not spread by the foodborne route, which has reduced the estimate of foodborne norovirus from 9.2 to approximately 5.5 million cases per year. Because of data and method improvements, the 1999 and current estimates cannot be compared to measure trends.

CDC's FoodNet surveillance system data, which tracks trends among common foodborne pathogens, has documented a decrease of 20 percent in illnesses from key pathogens during the past 10 years. However, these FoodNet pathogens make up only a small proportion of the illnesses included in the new estimates.

Of the total estimate of 48 million illnesses annually, CDC estimates that 9.4 million illnesses are due to 31 known foodborne pathogens. The remaining 38 million illnesses result from unspecified agents, which include known agents without enough data to make specific estimates, agents not yet recognized as causing foodborne illness, and agents not yet discovered. In both the 1999 and current estimates, unspecified agents were responsible for roughly 80 percent of estimated illnesses.

"Foodborne illnesses and deaths are preventable, and as such, are unacceptable," said FDA Commissioner Margaret A. Hamburg, M.D. "We must, and can, do better by intensifying our efforts to implement measures that are prevention-oriented and science-based. We are moving down this path as quickly as possible under current authorities but eagerly await passage of new food safety legislation that would provide us with new and long overdue tools to further modernize our food safety program."

Among the additional findings for foodborne illness due to known pathogens:

Salmonella was the leading cause of estimated hospitalizations and deaths, responsible for about 28 percent of deaths and 35 percent of hospitalizations due to known pathogens transmitted by food.
About 90 percent of estimated illnesses, hospitalizations, and deaths were due to seven pathogens: Salmonella, norovirus, Campylobacter, Toxoplasma, E.coli O157, Listeria and Clostridium perfringens.
Nearly 60 percent of estimated illnesses, but a much smaller proportion of severe illness, was caused by norovirus.

"People expect food to nourish them, not to harm them. So we need to intensify efforts to decrease the number of illnesses and deaths due to foodborne diseases," said Christopher Braden, M.D., director of CDC's Division of Foodborne, Waterborne, and Environmental Diseases. "We now know more than ever what pathogens are causing the most harm, and we will continue our work to help protect people from these illnesses. Much that remains unknown about how and why people get sick and we are committed to learning more in the future."

CDC continues to encourage consumers to take an active role in preventing foodborne infection by following safe food-handling and preparation tips of separating meats and produce while preparing foods, cooking meat and poultry to the right temperatures, promptly chilling leftovers, and avoiding unpasteurized milk and cheese and raw oysters.

The full report is available online at http://www.cdc.gov/eid.

Thanksgiving Day Food Safety Tips

2010-11-24T16:55:00.001-05:00

NSF International, The Public Health and Safety Company™, has compiled the following list of nine food safety tips for you to consider when preparing Thanksgiving dinner.

Food Safety Tips

Don’t let uncooked turkey sit at room temperature. Shop for a turkey last and get it home and refrigerated promptly. Bag the turkey separately and place it below other food in the refrigerator.
Don’t attempt to thaw a frozen turkey quickly by leaving it sit overnight on a kitchen counter. Use one of the following methods:

Option I – Place a covered turkey in a shallow pan on the lowest shelf of the refrigerator.
Option II – Completely submerge the turkey under a stream of cold (70°F) running water.

Never place the turkey directly on the counter; keep it on a platter or in a roaster. Clean and sanitize the counter and utensils after handling raw turkey.
Be sure to wash your hands thoroughly after handling raw turkey, using plenty of warm water and soap.
Use a thermometer to check for doneness, even if the turkey has a pop-up timer. It is best to check that the turkey has reached 165°F in multiple spots, including the thickest part of the thigh to ensure doneness.
If the bird is stuffed, also check the temperature of stuffing to ensure it, too, has reached 165 °F.
Wait to stuff the turkey until right before putting it in the oven. For those wanting to prepare stuffing ahead of time, the USDA recommends preparing separate dishes with the wet and dry ingredients and keeping them refrigerated, then mixing the ingredients together just before stuffing the turkey. As a reminder the stuffing should be cooked until it reaches at least 165° F at the center.
Once the temperature has reached 165 °F throughout the turkey, it should stand for at least 15-20 minutes before carving.
Refrigerate any leftovers immediately. Large portions should be separated into smaller containers and covered loosely to speed cooling.

Happy Thanksgiving from all of us at NRFSP!

FOOD SAFETY TAKES ANOTHER HIT

2010-11-18T15:21:00.004-05:00

The Today Show on NBC this morning took on the nation's mall food courts expressing the public's growing concern over food safety at the retail level.

From the Mall of America in Minnesota, to Faneuil Hall in Boston and South Street Seaport in New York City, the 3-month investigation showed, once again, the importance of a properly trained and vetted food staff.

NRFSP has called into question many incidents of exam cheating around the country which has sparked work within the Conference for Food Protection (CFP) to address the integrity of the certification program and, more importantly, the safety of the general public when dining out.

Even the FDA reiterated the importance of Food Safety Managers' presence at the nation's food establishments when the CFP met in April. It follows on the CDC's study from 2006 showing a direct correlation between the presence of a certified manager and a reduction in risk of food borne illness.

The public as asking, we hope the industry listens.

What is BPA and How Does it Affect Me?

2010-11-11T17:39:00.000-05:00

Over the past year, we have heard more about BPA than ever before.

In October 2010, Canada became the first country to declare BPA toxic. A recent government report stated that BPA was present in the bodies of 91% of Canadians.

Below is some useful information on BPA, courtesy of Katherine Zeratsky, R.D., L.D.

So what is BPA?

Bisphenol A (BPA) is an industrial chemical used in polycarbonate plastic food and beverage containers and in resin linings for cans.

How does it affect me?

Research has shown that BPA can leach into food from these containers and cans. Because BPA appears to cause health problems in animal studies, some scientists are concerned about the risk BPA poses to humans.

Originally the Food and Drug Administration (FDA) said BPA was safe. Since then, however, the FDA has acknowledged concerns about the potential effects of BPA on the brain and the prostate gland in fetuses, infants and young children.

The FDA is conducting additional research.

In the meantime, if you're concerned about potential risk, you can take simple steps to reduce your and your family's exposure to BPA:

Choose glass or BPA-free plastic baby bottles.
Use glass, porcelain or stainless steel containers for hot foods and liquids.
Avoid plastic containers with the No. 7 recycling label — they're made with BPA.
Don't microwave polycarbonate plastic food containers. Instead, use glass containers designed for microwaving.
Reduce your use of canned foods — many cans are lined with a BPA-containing resin.

Halloween Trick-Or-Treating Safety Tips

2010-10-28T10:56:00.002-04:00

Halloween has always been my favorite Holiday. As a child, I was warned every year about the possible risks associated with accepting candy from "strangers."

Although many years have passed since I was a child, that message is still being delivered to children today.

So keeping that in mind, below are some tips collected from Fight BAC! and FoodSafety.gov for Halloween trick-or-treating safety.

Wash your hands before and after chowing down to help prevent foodborne illness.
Inspect your child's “goody bags."
Tell children not to accept (and especially not to eat) anything that isn’t commercially wrapped.
Inspect commercially wrapped treats for signs of tampering, such as an unusual appearance or discoloration, tiny pinholes, or tears in wrappers. Throw away anything that looks suspicious.
If you have a child that's allergic to nuts, immediately remove all treats with nuts or those that could cause a reaction. If in doubt, get rid of the candy.
If you have very young children, be sure to remove any choking hazards such as gum, peanuts, hard candies, or small toys.

HAPPY HALLOWEEN!
Make it a safe one!

FDA HEIGHTENS FOCUS ON RETAIL FOOD SAFETY - 10-Year Tracking Report Highlights Areas for Improvement

2010-10-23T14:55:00.000-04:00

The Food and Drug Administration called today for stepped up efforts to improve food safety practices in retail food establishments, specifically pointing to the need for the presence of certified food safety managers to oversee safety practices. FDA pledged to work closely with state and local governments and operators of restaurants, grocery stores and other food service establishments to prevent illness from contaminated food.

FDA Deputy Commissioner for Foods Michael R. Taylor cited the retail food industry's recent progress in key areas as well as room for improvement, based on the findings released today from FDA's 10-year study tracking the retail industry's efforts to reduce five key risk factors.

"In looking at the data, it is quite clear that having a certified food protection manager on the job makes a difference," Taylor said. "Some states and localities require certified food protection managers already, and many in the retail industry employ them voluntarily as a matter of good practice. We think it should become common practice."

A component of the 10-year study, the 2009 retail food report, found that the presence of a certified food protection manager in four facility types was correlated with statistically significant higher compliance levels with food safety practices and behaviors than in facilities lacking a certified manager. For instance, compliance in full service restaurants was 70 percent with a manager, versus 58 percent without a manager. In delicatessens, compliance was 79 percent with a manager, versus 64 percent without. For seafood markets, compliance with a manager was 88 percent, versus 82 percent without. And in produce markets, compliance was 86 percent with a manager, versus 79 percent without.

In addition to calling for certified food protection managers to be common practice, Taylor said the FDA initiative will include:

Increased efforts to encourage widespread, uniform and complete adoption of the FDA Model Food Code by state, local and tribal regulatory agencies that are responsible for retail food safety standard setting and inspection. The Food Code recommends standards for management and personnel, food operations and equipment and facilities;

Increased efforts for adoption of FDA's National Retail Food Regulatory Program Standards by state, local and tribal agencies that enforce the Food Code and other measures to create an enhanced local regulatory environment for retail food operations.

"The key to food safety is prevention at every step from farm to table. Food retail managers, like growers and processors, have a responsibility to reduce the risk of foodborne illness," Taylor said. "We want to build on past progress through continued collaboration with the retail industry and strengthened partnerships with state, local and tribal agencies in their standard-setting and compliance efforts."

The 10-year study looked at more than 800 retail food establishments in 1998, 2003 and 2008 and five risk factors: food from unsafe sources, poor personal hygiene, inadequate cooking, improper holding of food (time and temperature), and contaminated food surfaces and equipment.

FDA found that overall compliance improved in all nine categories of establishments. The improvements were statistically significant in elementary schools, fast food restaurants, full-service restaurants, meat and poultry markets and departments, and produce markets and departments. Improvements, although not statistically significant, were seen in hospitals, nursing homes, deli departments/stores and seafood markets and departments.

However, according to FDA, continued improvements are needed across the board, in regard to three risk factors: poor personal hygiene, improper holding of food, and contaminated food surfaces and equipment.

More than 3,000 state, local and tribal agencies have primary responsibility to regulate the more than 1 million food establishments in the United States. FDA assists the regulatory agencies and the retail industry through the Food Code, which contains prevention-oriented and science-based food safety guidance, training, program evaluation and technical assistance.

Food Safety Basics for Fruits and Vegetables

2010-10-20T12:42:00.001-04:00

The CDC recommends the following guidelines to reduce the risk of food contamination and foodborne illness in fruits and vegetables.

The Dietary Guidelines for Americans 2005 recommend that you eat fruit and vegetables everyday to help promote good health. As you strive to meet your individual recommendation, remember that proper handling and preparation can reduce the risk of food contamination and foodborne illness.

To minimize your risk, keep these in mind when selecting and preparing fruits and vegetables.

Carefully select fresh fruits and vegetables. When shopping, look for produce that is not damaged or bruised and make sure that pre-cut produce is refrigerated or surrounded by ice.

Rinse all fruits and vegetables before eating. This recommendation also applies to produce with rinds or skins that are not eaten. Rinse produce just before preparing or eating to avoid premature spoilage. Follow these simple steps:

Clean all surfaces and utensils with soap and hot water, including cutting boards, peelers, counter tops, and knives that will touch fresh produce. Wash hands with soap and warm water for at least 20 seconds before and after handling fresh fruits and vegetables.
Rinse fresh fruits and vegetables, including those with skins and rinds that are not eaten, under clean running water and avoid using detergents or bleach. Remove the outer leaves of leafy vegetables such as lettuce and cabbage before washing. Produce with firm skin, such as potatoes, may require rubbing with a vegetable brush while rinsing under clean running water to remove all soil.
Dry fruits and vegetables with a clean paper towel and prepare, cook, or eat.
Packaged produce labeled "ready to eat," "pre-washed," or "triple washed" can be used without further washing.

Keep produce separate from raw foods like meat, poultry, and seafood, in your shopping cart, grocery bags and in your refrigerator. Throw away any produce that will not be cooked if it has touched raw meat, poultry, seafood or eggs. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

Refrigerate all cut, peeled, or cooked produce within 2 hours. After a certain time, harmful bacteria may grow on produce and increase the risk of foodborne illness.

SafeMark for Supermarkets SPANISH Train-the-Trainer Workshop - First Time Offered in Spanish

2010-10-14T13:28:00.000-04:00

FMI's SafeMark for Supermarkets (SM) Train-The-Trainer Workshop in SPANISH is Scheduled for October 26 & 27, 2010 in San Antonio, Texas

The Food Marketing Institute (FMI) is pleased to announce our first SafeMark for Supermarkets Train-The-Trainer Workshop offered in Spanish. The SafeMark for Supermarkets training and certification workshop was designed "by retailers for retailers" and is considered the best and most effective training for trainers, managers and associates that work in and around the supermarket environment. The leaders of this workshop will:

Provide a brief overview of food safety workshop principles for certification.
Conduct the SafeMark for Supermarket Training Program for managers, associates, training officers and others.
Use the FMI SafeMark for Supermarket training materials that are updated to 2009 FDA Food Code to enhance learning.
Implement effective training techniques for adult learners.
Teach the participants food safety training skills and techniques as part of the workshop.

Training Date & Location:

Tuesday, October 26 & Wednesday, October 27, 2010
5105 Rittiman Road
San Antonio, Texas 78218 (Hosted by HEB)

Registration Deadline: October 22, 2010

For more information or to register, please visit http://www.fmi.org/foodsafety/.

Seasonal Food Safety - Holiday or Party Buffets

2010-10-06T11:15:00.002-04:00

Great tips for the upcoming holiday season from the USDA!

USDA Fact Sheet: Holiday or Party Buffets

A popular way to celebrate holidays or any party occasion is to invite friends and family to a buffet. However, this type of food service where foods are left out for long periods leave the door open for uninvited guests — bacteria that cause foodborne illness. Festive times for giving and sharing should not include sharing foodborne illness. Here are some tips from the USDA's Meat and Poultry Hotline to help you have a SAFE holiday party.

Safe Food Handling

Always wash your hands before and after handling food. Keep your kitchen, dishes and utensils clean also. Always serve food on clean plates — not those previously holding raw meat and poultry. Otherwise, bacteria which may have been present in raw meat juices can cross contaminate the food to be served.

Cook Thoroughly

If you are cooking foods ahead of time for your party, be sure to cook foods thoroughly to safe minimum internal temperatures.

Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
All cuts of pork to 160 °F.
Ground beef, veal and lamb to 160 °F.
All poultry should reach a safe minimum internal temperature of 165 °F.

Use Shallow Containers

Divide cooked foods into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling. Reheat hot foods to 165 °F. Arrange and serve food on several small platters rather than on one large platter. Keep the rest of the food hot in the oven (set at 200-250 °F) or cold in the refrigerator until serving time. This way foods will be held at a safe temperature for a longer period of time. REPLACE empty platters rather than adding fresh food to a dish that already had food in it. Many people's hands may have been taking food from the dish, which has also been sitting out at room temperature.

The Two-Hour Rule

Foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.

Keep Hot Foods HOT And Cold Foods COLD

Hot foods should be held at 140 °F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40 °F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.

Foodborne Bacteria

Bacteria are everywhere but a few types especially like to crash parties. Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes frequent people's hands and steam tables. And unlike microorganisms that cause food to spoil, harmful or pathogenic bacteria cannot be smelled or tasted. Prevention is safe food handling.

If illness occurs, however, contact a health professional and describe the symptoms.

Staphylococcus aureus

Staphylococcus ("staph") bacteria are found on our skin, in infected cuts and pimples, and in our noses and throats. They are spread by improper food handling. Prevention includes washing hands and utensils before preparing and handling foods and not letting prepared foods — particularly cooked and cured meats and cheese and meat salads — sit at room temperature more than two hours. Thorough cooking destroys "staph" bacteria but staphylococcal enterotoxin is resistant to heat, refrigeration and freezing.

Clostridium perfringens

"Perfringens" is called the "cafeteria germ" because it may be found in foods served in quantity and left for long periods of time on inadequately maintained steam tables or at room temperature. Prevention is to divide large portions of cooked foods such as beef, turkey, gravy, dressing, stews and casseroles into smaller portions for serving and cooling. Keep cooked foods hot or cold, not lukewarm.

Listeria monocytogenes

Because Listeria bacteria multiply, although slowly, at refrigeration temperatures, these bacteria can be found in cold foods typically served on buffets. To avoid serving foods containing Listeria, follow "keep refrigerated" label directions and carefully observe "sell by" and "use by" dates on processed products, and thoroughly reheat frozen or refrigerated processed meat and poultry products before consumption.

Updated PO Box Address

2010-09-30T13:58:00.000-04:00

NRFSP Exam Administrators and Clients:

Please note that our PO Box address for remitting payments has changed:

Environmental Health Testing LLC
P.O. Box 628244
Orlando, FL 32862-8244

Please send any payments to this updated address.

Thank you!

Food Safety Tips for those Recovering from Fires

2010-09-24T13:13:00.001-04:00

From the USDA Food Safety and Inspection Service:

Food Safety Tips for those Recovering from Wildfires, other Fire Devasation

Kathy Bernard

Richard J. McIntire

Each year, two million American homes and families experience losses from wildfires or flames sparked by accidental fires.

"Particularly during times of emergency, food safety is a critical public health issue," said FSIS Administrator Al Almanza. "In the aftermath of fire, whether it's the whole house or a kitchen fire, people try to save what they can - including food. Generally, saving food that's been in a fire is never a good idea. FSIS wants to make consumers aware that information is readily available to help them protect their food."

Tips to follow after a fire in your home or business:

Heat from a fire, smoke fumes and chemicals used to fight fire can compromise food.
Food in cans or jars may appear to be unaffected, but if they've been close to the heat of a fire, they may no longer be safe. Heat from a fire can activate food spoilage bacteria. If a can ruptures as a result of a blaze, the food inside will be unsafe.
Toxic fumes, released from burning materials, can kill and they can also contaminate food. Any type of food stored in permeable packaging - cardboard, plastic wrap, etc. - should be thrown away. Surprisingly, food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. If food from your refrigerator has an off-flavor or odor, throw it away.
Chemicals used to fight fires contain toxic materials and can contaminate food and cookware. The chemicals cannot be washed off of food. Foods that are exposed to firefighting chemicals should be thrown away. This includes food stored at room temperature, as well as foods stored in permeable containers like cardboard and screw-topped jars and bottles.
Canned goods and cookware exposed to chemicals can be decontaminated by washing items in a strong detergent and then dipping them in a bleach solution composed of 1 tablespoon unscented, liquid chlorine bleach per gallon of water for 15 minutes.
When in doubt, throw it out!

Team Up to Tackle Food Safety

2010-09-15T11:46:00.002-04:00

From FoodSafety.gov :

By Diane Van, Manager, USDA's Meat and Poultry Hotline

It’s tailgate season — are you ready for the kick off? Planning is the key to keeping your food safe during a tailgate, so get your gear ready now. Do you have enough coolers and all the tools you need to cook? In addition to a grill and fuel for cooking make sure you don’t forget your most valuable player, the food thermometer. It’s the only way you can be sure your meat or poultry has reached a safe temperature.

Don’t sideline your guests—Stay in the Food Safety Zone

Bring water for cleaning if none will be available at the site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of ice.
Be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food. If possible, store these foods near the bottom of the cooler, so that juices don't contaminate other foods in the cooler.
If you can't keep hot food hot during the drive to your tailgate, plan and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 °F as measured with a food thermometer.
If bringing hot take-out food, eat it within 2 hours of purchase (1 hour if the temperature is above 90 °F).

Know your opponent—Defend against bacteria

To defeat bacteria, use a food thermometer! Meat and poultry cooked on a grill often browns very fast on the outside. the only way to be sure that the food has reached a safe minimum internal temperature is to use a food thermometer.

Using a food thermometer not only keeps your guests safe from harmful food bacteria, but it also helps you to avoid overcooking, giving you safe and flavorful meat. Different meats have different minimum cooking temperatures, so check the Minimum Cooking Temperatures chart to be sure.

Follow the game plan for a winning tailgate

When you plan your party, use this checklist to pack your gear:

Clean: Soap, water (if none is available at the site), wet disposable cloths or moist toilettes, hand sanitizer
Separate: Separate plates and utensils for raw meats and cooked meats
Cook: Grill, fuel, cooking utensils, food thermometer, Minimum Cooking Temperatures chart
Chill: Coolers, ice or frozen gel packs, clean containers for storing leftovers

For more information about keeping bacteria away on the big game day, check out these resources:

If you have any questions about tailgating food safety, feel free to contact us at the Hotline (1-888-674-6854 toll-free) or online at AskKaren.gov.

NRFSP Food Safety- September Issue

2010-09-10T13:49:00.000-04:00

The September issue of the NRFSP e-zine is now available! We have a great article by Richard Linton this month regarding the egg recall:

An Update on an EGGceptional Recall

Richard H. Linton

Professor of Food Safety at Purdue University

We have just experienced one of the largest food recalls in recent history. A multi-state recall of whole shell eggs has been conducted because of their association with a foodborne disease outbreak from contamination with the Salmonella Enteriditis (SE) bacteria. In mid August, 2010 Wright County Egg and Hillandale Farms voluntarily recalled whole shell eggs from a number of farms. The current result has led to a nationwide recall of over a half a billion shell eggs and about 1500 associated illnesses.

Epidemiologic investigations conducted by public health officials in California, Colorado, and Minnesota identified several restaurants and other eating establishment where multiple people became ill with a specific type of SE. Preliminary information, suggested that shell eggs were the likely source of many of the infections. Soon following, FDA, CDC, and state/local regulatory agencies conducted a traceback investigation and found that many of the restaurants received shells eggs from these farms.

Click here to continue reading article.

Food Safety Resources for Hispanics

2010-09-03T15:30:00.000-04:00

With almost 50 million Hispanics living in America today, it is no surprise that there is a massive Hispanic influence on the U.S. food industry, which is why we are so excited to offer several language products for Spanish-speaking food workers and managers.

Our Hispanic team members are giddy over these products, especially the beautifully designed English Training Program that includes workbooks, CD's, flashcards and other valuable tools tailored for organizational use. Since your Spanish-speaking employees will be doing so well learning English with this program, proactively bridge the language gap even further by utilizing the pocket reference booklet Kwikfix Survival Spanish for Restaurant Management.

The Self-Study program in Spanish is valuable for those who can learn the Food Safety Managers exam material on their own, and the HealthGuard PowerPoint and Manual in Spanish is a great tool for Exam Administrators.

For line workers in food retail, the SuperSafeMark Quick Reference Guide in Spanish offers fun and easy to read reference matierial.

Visit our online store for more!

Forever Florida Ecosafari

2010-08-26T11:55:00.001-04:00

We recently had a company celebration at Forever Florida, a 4700 acre eco-ranch and wildlife conservation area. Half chose to go horseback riding, and those of us feeling a little more extreme chose a zip line adventure through the treetops! We finished the day with a relaxing coach ride through the preservation area, and a nice barbeque lunch. Check out some of the photos below from our day of adventure in the Florida summer heat...it was worth it! View more photos on our Flickr page here.

Baby gators, so cute

Endangered Florida panther

Horseback safari

Preparing for our deaths, I mean zip line

Tall and very wobbly stairs

Soaring through the treetops

Don't look down Debbie!

Jesus comes in like a pro

NRFSP August E-zine Now Available

2010-08-17T12:47:00.000-04:00

The August issue of the NRFSP e-zine is now available! In the issue: Larry Lynch, President of NRFSP, answers a candidate question regarding exam scores, David McSwane outlines our Knowledge Area Guides, and our featured product is the new Food Safety Management Principles Trainer Resource Pack.

The Food Safety Management Principles Trainer's Resource Pack is an excellent tool for trainers who are working with managers and associates requiring comprehensive food safety training. The Trainer's Kit includes a Trainer's Guide & Session Notes, an Activities Book and a Disc with supporting information and materials to print as well as an interactive Food Safety Basics Blowout Game in PowerPoint format. The kit is filled with effective illustrations and photos that help reinforce the "basics" of time and temperature controls, good personal hygiene habits, prevention of cross contamination, proper cleaning and sanitizing, pest control and much more.

Access the issue here, and sign up for future issues here.

Summer Food Safety Tips and Recipes

2010-08-04T15:37:00.000-04:00

Summer recipes and tips from the Partnership for Food Safety Education:

Planning a summer barbecue? Here are some tips to help make your event a success:

• Decide on the cookout menu and collect all recipes. To avoid an overloaded grill, oven or range top, select a few recipes that serve well at room temperature. Calculate the cooking time and temperatures (plus cooking order) for your menu.

• Make sure your grill is in working order. Plan an alternative cooking method just in case there is inclement weather on the day of the event.

• Check your inventory for platters (one for taking raw meat to the grill, one for serving cooked meat). Clean the platters and other serving dishes and utensils.

• Check to make sure your food thermometer is in working order and calibrated.

Grilled meats, fresh fruit and green salads -- whatever your favorite summer foods are, remember safe food handling!

• When grilling, make sure meat is cooked to a safe minimum internal temperature as measured with a food thermometer. Get a temperature chart here.

• When enjoying fresh fruits and vegetables or preparing salads, make sure to always rinse under running tap water, including those with skins and rinds that are not eaten.

Learn more about how to clean, separate, cook and chill your way to a safe and successful summer event!

Get tasty summer recipes like Turkey Burger Sliders, Adobe Summer Salad, Grilled Peaches and more at holidayfoodsafety.org!

NRFSP ADDS SUPPORT TO NAT'L ASSN. Of CATERING EXECS

2010-07-26T12:05:00.001-04:00

This NRFSP's CEO Larry Lynch (6th from right in photo next to Food Network host Marc Summers) and Director of Sales Susan Feazell are in Austin, Tx., for NACE's annual conference.

The opening session focused on operating a successful business in a tough economic climate. It is great to see NACE proactively help so many of the small businesses which are not only the backbone of the association but of the national economy as well.

The session was moderated by Food Network host Marc Summers. The panel included economist Anirban Basu, Chef and businessman Jerry Edwards, business consultant Jan Triolet, Ph.D., and H.E.B. Stores executive Armando Perez.

Kudos to NACE for driving home the importance of business success. Without it the rest is meaningless.

NRFSP is taking an active role in the success of NACE and it's members with CEO Lynch joining the NACE Foundation board as a Trustee.

NRFSP Exam Restocking Fee

2010-07-19T11:52:00.000-04:00

Letter from Larry Lynch, President of NRFSP, regarding the Exam Restocking Fee:

Dear NRFSP Administrator:

By now I'm sure many of us hoped that we'd see a significant change in the economy. While we've seen improvement, it's been sporadic and is still at great risk.

Two years ago we introduced a print-on-demand system to improve print exam delivery and cost. One downside of that process is that we can no longer re-use exams. We also introduced a "restocking" fee to help offset costs when more exams are ordered than used.

Most of you have done a wonderful job helping us manage unused exams allowing us to continue to send you exams in advance and bill you for what you use. In the next few weeks we'll be introducing some changes to our customer service team and process to help you help us even more.

All that said, we recognize that in times of economic uncertainty we all have a responsibility for each other's success so, effective Monday July 19 we are eliminating the $2 restocking fee. We hope you appreciate this gesture and will continue to work with us on effectively ordering exams and managing costs for us all.

Sincerely,

Lawrence J. Lynch

President, NRFSP

NRFSP July E-zine Now Available

2010-07-14T13:08:00.000-04:00

The July issue of the NRFSP E-zine is now available! The issue if filled with new resources for trainers, exam administrators, managers and employees:

-Knowledge Area Guides Series
-Food Safety Fundamentals Trainers Kit-English
-SuperSafeMark Quick Reference Trainer’s Kit
-SuperSafeMark Guide to Food Safety-English
-Dietary Supplements and Functional Foods Program

There's also an in-depth article by Richard Linton, Professor of Food Safety for Purdue University, that outlines the impact of the BP oil spill on food safety.

View the issue here.

FLORI-DUH PUTS ITS MOST AT-RISK RESIDENTS AT GREATER RISK

2010-07-07T16:03:00.001-04:00

No one disputes the need for government to cut spending but there is something sadly comical about how they prioritize.
Science has proven those most at risk for food borne illness (and death) are the elderly, the very young and those with compromised immune systems. So what has our brilliant Flori-duh legislature done now? Eliminated food safety inspections at nursing homes and day care facilities among others.
One has to wonder how many constituents good ol' Charlie Crist will pander to to get elected to the US Senate. What should scare us all is that this kind of "good government" will translate to the federal level.
Come on, Charlie. If you want to make a difference and cuts costs, start with the Department of Motor Vehicles.
Here's a link to more details.
http://cspinet.org/new/201007011.html
Lawrence J. Lynch, CAE
President, NRFSP
Sent from my iPad

NRFSP Knowledge Area Guides

2010-07-06T13:51:00.000-04:00

We've recently added a series of Knowledge Area Guides to the NRFSP online store. These are great training/study tools for Exam Administrators or Candidates. Below is a description of the 'Managing Controls in a Food Establishment' guide:

The Food Safety Knowledge Area Guides were created to provide visually appealing and stimulating, condensed snap shots of the most important "basics" in each of the critical "Knowledge Areas". Actively Managing Controls in a Food Establishment is a foldable, 4 sided card that includes information on implementing a food safety plan, training the staff, recognizing foodborne illness, allergen plans, regulatory compliance and crisis management. These are an excellent tool for Trainers, a great tool to use to freshen up your knowledge while preparing for a certification exam. The Food Safety Knowledge Area Guides were created by Environmental Health Testing in collaboration with Steven Sklare, REHS/RS, CP-FS, LEHP an industry veteran with more than 26 years of experience in the field and in the classroom.

Visit our Online Store to view the whole series.

WHEN WILL THE INDUSTRY BECOME SERIOUS ABOUT FOOD SAFETY?

2010-06-28T19:46:00.001-04:00

Back in April, when there was a proposal on the table to create stricter standards around certifying food managers I was told by a senior executive in the industry that my concerns about breaches in food safety were "hyperbole".

USA Today reports today the results of FDA inspections uncovering gaps in the safe preparation of food by the nation's largest airline caterers.

I've never cared for airline food but the results of these reports transforms an unappetizing experience into a health and perhaps even life-threatening experience.

As I was preparing to write this I went to the internet to check something and the first thing I find is an ad for some company "guaranteeing" to pass our exam (they'll be hearing from one of our attorneys tomorrow).

But the bottom line is simple. As long as the industry puts cost ahead of public safety the public will always lose. When the public finally says enough or, God forbid, significant numbers of people die (how difficult is it to wash your hands??), maybe then someone will listen.

This week the food safety manager testing committee for the Conference for Food Protection will meet to discuss tightening the standards. I guess this will be another hyperbole that will be shared.

Lawrence J. Lynch, CAE
President

National Registry of Food Safety Professionals
5728 Major Blvd., Ste 750
Orlando, FL 32819

407-352-3830
www.nrfsp.com

Safe and Tasty Deli Salads

2010-06-24T16:24:00.000-04:00

From the Partnership for Food Safety Education:

Safe and Tasty Deli Salads

Summer Food Safety

Deli salads are a great addition to your summer cookout or picnic! However, the combination of hot weather and moist foods can be a source of foodborne illness.

Mayonnaise is often mistaken as the source but it is usually the meat, poultry, fish or eggs that are mixed with mayonnaise that serve as the culprit. When kept out of the refrigerator for more than two hours they provide a medium for bacteria to grow.

Remember, perishable food must be refrigerated within one hour in hot weather (above 90° F) and within two hours if temperatures are below 90° F. Discard any food that is left out longer than this. Always use coolers when taking deli salads and other perishable foods on the road!

Get tasty deli salad recipes like Classic Egg Salad, Rockin' Red Potato Salad, BroccoSalad and more at holidayfoodsafety.org!