Food Safety Weblog

SafeFood© - Who do you trust?

We live in the information age. With 24/7 access to copious amounts of information, it can be hard to know which sources are credible, and which groups are working an agenda. The validity of the recent Hallmark video by HSUS of alleged violations of federal food safety regulations is now being questioned (see www.feedstuffsfoodlink.com). Also being questioned is why there was a delay in making public the information on the video (from filming in November to public release at the end of January). HSUS claims they were asked to wait until a local district attorney’s office had completed an investigation; however that same office denies a request was made. It seems to me that when a recall of this magnitude is made, with attendant consequences for all links of the food chain and consumers (waste of food, extra labor time to sort through inventories, concerns about food safety) that decisions should be based on pretty firm evidence. Which leads to the question of who should we trust? Can we trust the media to report the facts and just the facts, or will they sensationalize and show the same video over and over with innuendos that schoolchildren may be at risk? Certainly depends on your media source, but in my opinion there was definitely overkill of this video (remember, its authenticity is now in question).

So, do you trust the government regulatory agencies to ensure safety of our food supply? I do – we don’t live in China where bribery is rampant. What about food scientists who research emerging pathogens and risks to food – do you trust them? I do. What about academics – those of us who live work behind “ivy covered walls”? (Full disclosure is needed to indicate that this group includes this blogger). I do. Do you trust business organizations? What about consumer advocacy groups – they have your best interest at heart, right? Or commodity organizations that promote their particular agricultural products?

The 2008 Trust Barometer by the Edelman reported some surprising findings – at least to me. This annual survey was conducted among 400 college educated Americans whose household incomes were in the top quartile and who reported a significant engagement with media, business news or policy. The margin of error was ± 5% The majority of these U.S. respondents (61%) trusted non-government agencies (this would include commodity organizations, such as National Pork Board as well as consumer advocacy groups (i.e. PETA) MORE than businesses (58%) and government agencies (39 %). Trust in a “person like me” (60%) as an information spokesperson was higher than an academic scientist (54%) and bloggers (12%). For more information, go to www.edelman.com.

It will be interesting to see where this leads and how decisions are made. Will a “person like me” be in the driver’s seat – and can they handle rush hour traffic?

Submitted by Catherine Strohbehn, PhD, RD, CFSP on March 6, 2008

SafeFood© Blog – Just the Facts, Please.

I have never taken a journalism course, and other than a short seminar on media training, I really don’t understand how the whole thing works behind the scenes. What I do know is based on what I see on TV and hear on radio and read in print.

Is foodborne illness newsworthy? Yes, I think so. It raises awareness among the public about risks and identifies need for change for some practices (these are personal, operational and oversight levels of change). What I find troubling is use of conjecture – the recent use by several media outlets in showing a video supplied by the Humane Society of the U. S (HSUS). This video was taken at ONE meat processing facility by someone “undercover”. Yes, what was shown on the video was troubling. Downed animals were prodded and cruelly forced to walk in order to meet regulations for entry into food supply. However, this was ONE instance – and I have to ask - if animal welfare was truly the driving force behind showing this video, why did it take 4 months to get the word out? This is the digital age with instantaneous communication.

The other issue I took was the reporting on this video – words of “may” and “might” and “possibly” were used to describe that the meat may end up in the food supply, even, the Child Nutrition Program (emotional tug here). What wasn’t described was the rigorous inspection process: animals are inspected before, during and after harvesting. There is VERY little chance an injured animal could be forced to meet this gauntlet of inspections. Was the entire story told? In my opinion, No. Do groups such as HSUS have agendas beyond animal welfare? In my opinion, Yes.

Be a critical thinker – before jumping on the bandwagon of “protecting animals” think about what groups such as this are all about. Livestock producers I know (and I do know a few, including my husband) care very deeply about their animals – they are their livelihood and passion. Animals often get cared for before the humans. In winter storms, producers worry about water and feed supplies. In hot summers, they worry about water supply and heat effects. During calving season, producers are on 24/7 watch, operating on just a few hours of sleep each night. Livestock producers are caretakers of their animals – they take care and are good stewards.

Let’s stick to just the facts in the news, please.

Submitted by Catherine Strohbehn, PhD, RD, CFSP February 12, 2008

Carbon Monoxide Offers Improved Food Safety

Carbon monoxide as a packaging gas for fresh meat has stimulated a great deal of recent controversy. Critics have claimed that carbon monoxide packaging is an unsafe practice and is deceptive to consumers but, in reality, carbon monoxide provides a means to significantly improve product safety. Carbon monoxide was first approved by the Food and Drug Administration in 2002 as a Generally Recognized As Safe (GRAS) substance for fresh meat packaging. Yes, that's correct; carbon monoxide is considered GRAS...under the intended conditions of use. The latter phase is a typical qualification for GRAS substances. In fresh meat packaging, carbon monoxide is used at 0.4% of the package gases and represents absolutely no hazard at that concentration. What carbon monoxide contributes to meat is greatly improved color stability. A bright red color with carbon monoxide will last for 28-35 days in refrigerated storage instead of 5-14 days in other packaging systems. Critics have claimed that this is too long, possibly permitting spoilage while color still looks fresh. However, packages with carbon monoxide are labeled with "use by" and "freeze by" dates to provide consumers with a guide for avoiding spoilage.

What most people have missed in the arguements about carbon monoxide is that the improved color stability opens the door to antimicrobial treatments that will inhibit spoilage and pathogenic bacteria. There are two good examples. First, carbon dioxide gas is a good antimicrobial agent but at elevated concentration in meat packaging, will cause discoloration. When combined with carbon monoxide, no discoloration occurs. Research with fresh pork sausage has demonstrated that a high carbon dioxide concentration will prevent spoilage for about 21 days compared to about 6 days in conventional packaging. The second example where carbon monoxide permits better microbial control while retaining good color is with irradiated ground beef. Irradiated ground beef can be guaranteed to be free of pathogenic Escherichia coli O157:H7 and other pathogens, but irradiation also results in unattractive color darkening. With carbon monoxide, however, irradiated ground beef retains excellent color, is free of E. coli O157:H7 and has a 38-day shelf life instead of 3-7 days.

What's not to like about that?

SafeFood© Blog – What happened 15 Years Ago?

Today’s entry is for those of a certain age: mature adults, boomers and Gen Xer's as many of you may remember that in 1993, there was national interest in an outbreak of E. Coli O157:H7. This outbreak led to major changes in meat inspections and meat processing regulations. The outbreak at Jack-in- the-Box restaurants was a national wake-up call about the devastating impacts of foodborne illness –four young children died from eating hamburgers that were not cooked to a high enough temperature to kill this strain of the bacteria. We grieved with the families of those who died or who suffered life-altering health, and thought “wow, it could have been me”. The young children were most affected because their immune systems were less developed than the adults who had also eaten the same product. The outbreak awakened the country to hidden dangers, and raised awareness of the need to ensure safe food along the food chain.

Real progress has been made in the last 15 years in raising awareness by industry, employees, food producers, processors, government regulators, and consumers about the importance of food safety and proper sanitation. Brave parents of young children who have died due to negligence and priorities of greed over best practice have advocated for tighter controls. Much research, at all links of the food chain, has been conducted. Ideally, research is used in making decisions regarding policies about food production, processing and service regulations.

I am not so naïve that I don’t realize that occasionally greed trumps safety or that politics rather than sound science come into play as part of determining regulations, but generally, I do trust the food supply in the U.S. I personally have no qualms about food items I purchase. But I am vigilant and aware. The price I pay is getting teased (or eye rolls from my family) about having OCD and being overly picky. Small price as I am not much of a risk taker. Those of you whom have traveled elsewhere may have your own stories to tell about food practices – one of mine is the vision of whole chickens for sale hung at tents in market places of hot and humid climates (No sale to this customer).

Reported outbreaks suggest the last links in the food chain are the highest risk – so we ALL must be vigilant at home, and away from home, about taking action steps to minimize this risk. Speak up if you see an unsanitary practice (such as food handlers licking their fingers or not washing their hands). Be a SafeFood© Advocate - for yourself and your family. As the popular song by Crosby, Stills, Nash & Young goes: Teach your children well. Hopefully 15 years from today, in 2023, outbreaks of foodborne illnesses will be a thing of the past. The first three people to email me at our ISU Extension Food Safety Project (cstrohbe@iastate.edu) with a comment about this blog will receive a SafeFood© Advocate packet.

Submitted by Catherine Strohbehn, January 28, 2008

SafeFood© Blog –I Love the Xcelerator® Hand Dryer!

The design of bathrooms in public restrooms (including at retail foodservices) has come a long way from the cracked toilet seat and chipped sink I use to see in my college days. In the old days, one felt lucky to find supplies like running water and soap. Now, many restaurants are discovering that many customers factor in bathroom cleanliness when selecting where to eat. So, management is paying more attention to cleaning schedules and bathroom design to facilitate sanitation.

Some neat things I have seen: the Xcelerator® hand dryer; no-door bathrooms, and automatic flush toilets and water dispensers. The Xcelerator® is turbo-powered hot air dryer that is super fast. You can see your skin move around – it is that powerful. (Warning: older kids love it but little ones may be scared). Having disposable towels is good – especially if I have to use the door handle to get out of the room! That way I don’t re-contaminate my hands if I am not wearing long sleeves. But the towel dispensers that require a wave confuse me – I always seem to be waving the wrong hand! I also like places that don’t use doors – rather a curved entry/exit area is in place. Yes, it takes more space and sometimes there is a collision, but I would bet there is less transmission of bacteria and viruses.

Automation is wonderful (imagine the number of germs residing on toilet handles, or don’t, as there are better things to imagine!). Water faucet handles, especially those with dual controls do present issues when turning off, unless there is a disposable towel available (but then I am wasting water, which raises an environmental concern). I try to use by elbow for single lever faucets, but admit to some clumsiness. In my book, automatic features are the answer for better hand sanitation and conservation of resources.