Archive for January, 2009

The public should be aware of the current outbreak of salmonella that has been ongoing in the United States and Canada.

As of 9PM EDT, Monday, January 19, 2009, 485 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 43 states and Canada. Of the cases reported to date it can be deduced that the outbreak has spanned from between September 8, 2008 and January 9, 2009.

Preliminary analysis of the first national case-control study conducted by CDC and public health officials in multiple states on January 3 and 4, 2009, comparing foods eaten by ill and well persons indicates that peanut butter is a likely source of the bacteria causing the infections.

An investigation by the Minnesota Department of Health suggested King Nut brand creamy peanut butter as a likely source of Salmonella infections among many ill persons in Minnesota. The Minnesota Department of Agriculture Laboratory isolated the outbreak strain of Salmonella Typhimurium from an open 5-pound container of King Nut brand creamy peanut butter. King Nut creamy peanut butter is distributed in many states to establishments such as long-term care facilities, hospitals, schools, universities, restaurants, delis, cafeterias, and bakeries. It is not sold directly to consumers and is not known to be distributed for retail sale in grocery stores.

The Connecticut Department of Public Health Laboratory and the Georgia Department of Agriculture independently isolated Salmonella from unopened 5-pound containers of King Nut brand peanut butter. Officials in Connecticut have identified this Salmonella as the outbreak strain. Further tests are pending in Georgia to determine if this Salmonella is the outbreak strain.

The CDC and FDA recommendations include:

• Do not eat products that have been recalled and throw them away in a manner that prevents others from eating them. These products include Austin and Keebler brand peanut butter crackers and King Nut brand peanut butter produced since July 1, 2008. (FDA’s web site has recalled lot numbers). 
• Postpone eating other peanut butter containing products (such as cookies, crackers, cereal, candy and ice cream) until more information becomes available about which brands may be affected.
• Use FDA’s online database to check if foods you’re concerned about are on the recall list.
• Call the consumer hotline phone number that may be on any product packaging you have to get information directly from the product manufacturer.
• Persons who think they may have become ill from eating peanut butter are advised to consult their health care providers.

The FDA requires food labeling for most for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc. Raw produce and fish may be labeled voluntarily.

As a body with the responsibility for assuring that foods sold in the United States are safe, wholesome and properly labeled, the FDA has implemented an exhaustive food labeling process. Because the whole food labeling scenario, by necessity, covers a broad range of foods and industries, there are many uncertainties that the FDA must address. It does so by providing guidance to manufacturers, distributors and importers about the proper labeling of their food products.

The basics of food labeling have been put in place to ensure there is no confusion for the consumer as to what product they are buying. The important features that must be considered include:

Where the food label must be placed on containers and packages. Food containers must be labeled in one of two ways. All required label statements must be placed on the front label panel (the principal display panel, or PDP), or the PDP must contain certain specified label statements and other information is placed on the information panel.

The PDP is the part of the package or container label that is most likely going to be seen by the consumer when purchasing the product. A lot of containers are designed with more than one surface that is suitable for display as the PDP, these surfaces are known as the alternate PDPs.

What must be seen on the PDP? A statement of identity or the name of the food as well as the net quantity statement or amount of product is placed on the PDP. These statements are required to be of certain heights and prominence depending on the packaging.

The information panel is the label panel to the immediate right of the PDP when the package is on display to the customer. If the design of the package doesn’t allow for the information panel to be usable, the information panel is the next panel to the right.

The phrase “information panel labeling” refers to the label statements that are generally required to be placed together, without any intervening material, on the information panel, if such labeling does not appear on the PDP. These label statements include the name and address of the manufacturer, packer or distributor, the ingredient list, and nutrition labeling. Emphasis should be placed on the fact that there is to be no intervening material mixed into the various parts of the information label.

The type size of the printing on the information panel labeling is required to be of a print or type size that is prominent, conspicuous and easy to read. There are a few specific requirements with regard to the type such as the fact that the letters must not be more than three times as high as they are wide, and the lettering must contrast sufficiently with the background so as to be easy to read.

The food safety aspect of the above food labeling rules cannot be under-estimated. If products are clearly labeled with nutrition and other details easily found there is less chance that consumers will purchase products they are allergic to or are simply not what they’re looking for.

In the fight against bacteria in the food preparation area, there are 4 Steps to Food Safety that should be followed. By adhering to these guidelines and following the advice you will ensure that the food hygiene in your house will be kept at a maximum.

The 4 C’s are:

Clean
Cook
Combat Cross Contamination (also known as Separation)
Chill

Bacteria can exist in all food that we buy and this bacteria may be harmful to our health, carrying food-borne disease. After making it’s journey from the farm to the proecessing plant and to the store, you take possession of the food and it is then your responsibility to fight bacteria. The 4 C’s are the tools you use to ensure your food is healthy.

Clean

Before preparing food you must always clean your hands thoroughly, which should go without saying but is surprisingly often overlooked. Providing hand-washing soap and towels at every sink in the house will make this an easy task to perform that will soon become a habit. Not only should you wash your hands before food handling but you should also wash your hands after preparing food.

Rinse fruit and vegetables before preparing to cook them to remove surface dirt as well as any pesticides and herbicides that may have been used while growing. Also, remove bruised or damaged parts of the produce because it’s in these areas that bacteria can thrive.

Ensure food preparation surfaces are clean before using them and then clean them immediately after cooking. Paper towels are the best option for cleaning kitchen surfaces because you can throw the germs away with the towel. If you do use cloth towels to clean up make sure you use a separate towel to dry your hands to the towel you use to clean up food stains such as raw meat, poultry or seafood juices. Wash cutting boards, utensils and countertops with hot soapy water after preparing each meal and before going on to the next food item.

When cutting boards become worn they should be replaced because bacteria can grow in the grooves and cracks that are scored into surfaces.

Spills in the refrigerator should be wiped up immediately and use by dates of perishable food should be checked each week and old food thrown away.

Cook

Cooking serves a purpose other than to make the food more palatable for consumption - it kills the harmful bacteria that may be living in the food. Food must be cooked so that it is heated for a long enough time and at a high enough temperature to kill harmful bacteria. The temperature required to cook different foods changes from food to food.

Following these food safety precautions will ensure you properly cook your food.

It’s not enough to simply go by the color of the food you’re cooking to gauge whether it is cooked properly. The surest way to determine that meats, casseroles and poultry are properly cooked all the way through is to use a clean food thermometer.

When cooking roasts and steaks the internal temperature of the food should reach at least 145° F (63° C). Poultry should reach a minimum internal temperature of 165° F (74° C).

Cook seafood until it is opaque and flakes easily with a fork.

Cook eggs until the yolks and whites are firm.

Reheat leftovers to a temperature of 165° F (74° C). When reheating sauces, make sure you bring them to the boil.

Combat Cross Contamination

 Allowing different food types to come into contact with one another can set the stage for cross-contamination. Improper handling of raw meat, poultry and seafood can result in bacteria being spread to food throughout the kitchen.

The following rules should be followed to avoid cross-contamination:

When storing food such as raw meat, poultry and seafood either in the grocery store shopping cart or in the kitchen always make sure it is separated.

Use separate cutting boards for each food type, one for raw meat and another for fresh produce.

Always wash hands, cutting boards and utensils after they come in contact with food.

Always ensure food is placed on a clean plate. If food is placed on an unwashed plate that previously held raw meat, poultry or seafood bacteria from the raw food can contaminate the cooked food.

Make sure that raw food is stored in sealed containers to prevent juices from dripping on to other foods.

Don’t use sauces that were used to marinate raw meat on cooked foods unless it is boiled first. Similarly, don’t taste marinade that was used on raw meat, poultry or seafood.

Chill

Storage of perishable food should be done in the refrigerator to stop harmful bacteria from breeding. Bacteria grows at certain temperatures and cold temperatures stops them from multiplying.

Refrigerate food immediately after cooking if not eating it straight away. Putting hot food into the refrigerator will not harm the refrigerator and will keep your food safer than letting it cool on the kitchen bench.

The thermostat on the refrigerator should be set no higher than 40° F (4° C) and the freezer should be set at 0° F (-18° C).

Refrigerate or freeze perishables, prepared food and leftovers within 2 hours.

Divide and store leftovers in shallow containers so that they cool quickly in the refrigerator.

An over-packed refrigerator reduces the flow of cold air so try not to cram too much in at any one time.

When going on picnics or barbecues, use a cooler with ice packs or ice to keep perishable foods cold. Also, if the cooler is filled it will remain colder for longer than a partially filled cooler.

When thawing food, never do so at room temperature. It’s best to thaw food in the refrigerator. An alternative to the refrigerator is to thaw food by immersing it in cold water. The water should be changed every half hour to ensure it is kept cold.

It is possible to thaw food in the microwave but if you do you should cook the food immediately after it’s thawed.

There are four rules to follow to ensure food safety standards are being met in your home and they are repeated here over and over because repitition works. The four areas are: Clean, Separate, Cook and Chill. This particular article will deal a little with Chill because we are going to follow some tips for storing food safely. This may involve the refrigerator, but our examination will also move into shelf storage too.

One of the big areas where bacteria can grow and become dangerously prevalent is while storing food. Food storage can be broken down into three categories: Perishable Food; Frozen Food and Shelf Stable Food.

Refrigerated Perishable Food

Perishable food should always be refrigerated within 2 hours of purchase. Different types of foods will have a different set of basin guidelines to follow.

Raw Meat, Poultry, and Seafood: Place in containers or sealed plastic bags to prevent their juices from dripping onto other food in the refrigerator. This could cause cross-contamination. If you’re not planning to use the food within a day or two, freeze it.

Cooked Poultry: These guidelines apply to all kinds of poultry such as chicken and turkey. Cut the meat into small pieces. Refrigerate stuffing, bird, and gravy separately in shallow containers within 2 hours of cooking (or 1 hour in temperatures above 90 °F). If left out longer, discard. Use leftover poultry, stuffing, and gravy within 3 to 4 days; or freeze these foods. Use frozen leftovers within 2 to 6 months for best quality.

Eggs: Store in the original carton and place in the main compartment of the refrigerator — not in the door. When ready to use, do not wash them.

Produce: Store perishable produce in the refrigerator. Throw away fresh fruits and vegetables that have not been refrigerated within 2 hours of cutting, peeling, or cooking. If any fruit or vegetable has touched raw meat, poultry, or seafood and will not be cooked immediately, do not eat it. Throw it away.

Leftovers: Refrigerate (or freeze) leftovers within 2 hours in clean, shallow, covered containers to prevent harmful bacteria from multiplying.

Frozen Food

For long-term storage of perishable foods the freezer is the best option. Food that is stored at 0°F or below will be safe. There are a few things to remember when freezing perishable food.

Refreezing Thawed Food: If food is thawed in the refrigerator it is safe to refreeze it without cooking. The only problem you will get in this case is the quality of the food may be reduced because of moisture loss through the derfrosting process.

Freezing Cooked Food: After cooking raw food that was previously frozen it is safe to freeze the cooked food. If previously cooked food were frozen and then defrosted in the refrigerator it is safe to refreeze the unused portion.

Shelf Stored Food

Food that doesn’t need to be refrigerated or frozen still must be stored with care. There are some food storage guidelines for these types of food too.

Where: Store canned food and other shelf-stable products in a cool, clean, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.

How Long: In general, you can store high-acid food such as tomatoes and other fruit for 12 to 18 months; low-acid food such as meat and vegetables, 2 to 5 years.

Care and Cautions for Cans: Discard cans that are dented, leaking, bulging, or rusted. Can linings might discolor or corrode when metal reacts with high-acid food such as tomatoes or pineapple — but as long as the outside of the can is in good shape, the contents should be safe to eat. Keep in mind, though, that the taste, texture, and nutritional value of the food can diminish over time.

Food safety regulations are governed by a system that is based on flexible science-based laws as well as industry’s legal responsibility to produce safe foods. These regulations are upheld thanks to the co-ordinated efforts of federal regulatory authorities working together in an integrated effort.

The federal authorities responsible for providing consumer protection are the Department of Health and Human Services’ (DHHS) Food and Drug Administration (FDA), the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) and Animal and Plant Health Inspection Service (APHIS), and the Environmental Protection Agency (EPA). The Department of Treasury’s Customs Service also assists by checking and detaining imports based on the guidance they are provided.

The safety of the U.S. food supply is ensured through the work of the three branches of U.S. government — legislative, executive, and judicial. Statutes are enacted by congress that are designed to ensure the safety of the food supply and that establish the nation’s level of protection. The implementation of the statutes is the responsibility of the executive branch departments and agencies which may be done by promulgating regulations. Characteristics of the U.S. food safety system are the separation of powers and science-based decision-making. Agency decisions under U.S. food safety laws can be appealed to the courts which are empowered to settle such disputes.

Regulations are developed and revised in a public process that not only allows, but encourages, participation by the regulated industry, consumers, and other stakeholders throughout the development and promulgation of a regulation. In developing new regulations and revising existing regulations, the agencies often provide the public a preliminary discussion and opportunity for comment by publishing an Advance Notice of Proposed Rulemaking (ANPR). It lays out the issues, presents the agency’s suggested resolution, and solicits alternative solutions.

The general food safety regulations laid out by the FDA covers the following sectors: General Labeling Requirements; Imports and Exports; Registration of Food Facilities; Prior Notice of Imported Food; Establishment, Maintenance and Availability of Records; Administrative Detention of Food For Human or Animal Consumption.