Food Safety Weblog http://www.extension.iastate.edu/mt/foodsafety/ Iowa State University Extension en Copyright 2011 Thu, 13 Jan 2011 10:31:26 -0600 http://www.sixapart.com/movabletype/?v=3.2 http://blogs.law.harvard.edu/tech/rss SafeFood© and the World’s Oldest Profession Huh? I am talking about farming, not that other job. Food safety on the farm has come under more scrutiny as we have had outbreaks traced back to fresh produce. The exposure to natural contaminants, such as bird droppings, wild pig feces, run-off water, etc is pretty hard to avoid when growing fresh fruits and vegetables. Fresh produce in the raw form has not received a kill step of cooking to reduce bacterial loads. So what is the answer? As a dietitian, I am all for increased fruit and vegetable consumption. The evidence is pretty clear increases of these foods and decreases of junk foods would mitigate a lot of health issues for Americans. Like many - I like fruits and vegetables that are uncooked or processed - but I take precautions. Washing my hands and washing the product before eating are two simple steps I can take as a consumer. Producers are also scaling up to improve on-farm food safety by using good agricultural practices (GAPs) and appropriate post-harvest handling procedures. An apple a day… hmm, not such bad advice.

]]> http://www.extension.iastate.edu/mt/foodsafety/2011/01/safefood_and_the_worlds_oldest.html http://www.extension.iastate.edu/mt/foodsafety/2011/01/safefood_and_the_worlds_oldest.html Thu, 13 Jan 2011 10:31:26 -0600 SafeFood© and the New Year A new year is full of promise and hope. Let’s hope the talk in 2010 about improving the safety of food from farm to fork comes to fruition. Let’s hope the Food Safety Modernization Act, which expanded authority for government inspections and established on farm food safety requirements (for producers meeting certain dollar volumes) is funded properly. Let’s hope folks realize people practices can make or prevent a foodborne illness outbreak - and act accordingly. Let’s hope awareness about food safety translates into actions – and good practices become a habit. Happy New Year – and a hope your 2011 is foodborne illness free!

]]> http://www.extension.iastate.edu/mt/foodsafety/2011/01/safefood_and_the_new_year.html http://www.extension.iastate.edu/mt/foodsafety/2011/01/safefood_and_the_new_year.html Sat, 01 Jan 2011 15:41:33 -0600 SafeFood© and the Cookie Walk One of the women’s magazines did a poll of their readers and found 71% were planning to give some type of home-cooked/prepared food gifts this holiday season. That is a lot, and good news that people know what to do in the kitchen – as other reports show increasing decline in basic cooking skills. I hope that those who are preparing these gifts follow the fundamentals of SafeFood© preparation: wash hands often and well; clean counters and equipment with clean sponges and towels; and avoid contamination of the goodies.

The first one is easy – it is just a matter of being intentional (wash hands with soap rather than licking them clean). The second one also is easily taken care of with good planning and stocking of supplies. The third one may require some supervision as it is hard to keep others away from the good smells. Strategize tactics on keeping everyone busy and happy while keeping the food safe. Make it mandatory for everyone involved to wash their hands properly as soon as they enter the area and to put on a clean apron. Lay in a supply of plastic gloves for helpers to wear as they frost cookies or package sugared pecans. Norovirus is the leading cause of foodborne illnesses. Only a few of these viral cells are needed to cause illness – and it is highly contagious and very hardy. When hands aren’t washed properly (at the proper times and using proper procedures), and foods that are ready to eat are touched, the transfer of the viral cells can occur. Designate a sampling break to avoid the nibbling – and transfer of saliva, which is where staphylococcus aureus can be found, to the food. I heard once that eating or licking fingers and then touching food is the same as licking the food. Think about that as you slave in the kitchen preparing these treats. Your friends are lucky to receive these – do your part to be sure you aren’t gifting a food borne illness as a bonus!


]]> http://www.extension.iastate.edu/mt/foodsafety/2010/12/safefood_and_the_cookie_walk.html http://www.extension.iastate.edu/mt/foodsafety/2010/12/safefood_and_the_cookie_walk.html Mon, 06 Dec 2010 09:17:44 -0600 SafeFood© Thanksgiving Turkey day is almost here! This is my favorite holiday with the focus on the right things – Family and Food. We will have twelve at our table – a few fit into At Risk populations. So the pressure is on to prepare food safely. Of course this is a challenge when number of dishes exceeds oven and refrigerator space. That is time to get creative and use the roaster or cooler. Do your part to be sure your guests are thankful for the wonderful spread on the table and make sure there are no regrets! There are lots of go to places if questions arise – ISUE has this web site www.iowafoodsafety.org and of course, Answer Line. Be Safe, not Sorry! Happy Thanksgiving to all,, and to all a good day..

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/11/safefood_thanksgiving.html http://www.extension.iastate.edu/mt/foodsafety/2010/11/safefood_thanksgiving.html Tue, 23 Nov 2010 14:07:43 -0600 SafeFood© Management It is tough to run a foodservice business – whether it is a fundraising bake sale or a restaurant with many menu offerings. Most managers know correct food handling practices – but the challenge is making sure employees follow these. Just telling someone to do something once doesn’t mean it gets done that way every time. Think about recent outbreaks of foodborne illness and food recalls. It usually comes back to a lapse in procedures. Emerging research indicates the manager does indeed influence the food safety culture within an organization. If you are a manager - think about your own actions. You ARE a Role Model! We have plenty of regulations – let’s look inward and focus on how employee performance is monitored.

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/11/safefood_management.html http://www.extension.iastate.edu/mt/foodsafety/2010/11/safefood_management.html Mon, 08 Nov 2010 11:32:52 -0600 SafeFood© and Leftovers During this period of economic anxiety, we are all looking at ways to stretch our food dollars. Some great tips and cautions about leftovers can be found in a very useful video at www.iowafoodsafety.org. For instance, if you don’t reheat previously cooked foods to 165 F , there is still risk of bacteria that can make you sick. Use a thermometer to be sure foods are cooked – appearances can be misleading.

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/10/safefood_and_leftovers.html http://www.extension.iastate.edu/mt/foodsafety/2010/10/safefood_and_leftovers.html Sun, 24 Oct 2010 11:10:09 -0600 SafeFood© and the Busy Mom Check out the video at www.iowafoodsafety.org that gets the craziness of home for the day/unload/make dinner/etc tasks that await working moms. This video clearly shows the costs paid by not being mindful when making dinner for little ones. Watch it and let the movie makers know what you think.

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/10/safefood_and_the_busy_mom.html http://www.extension.iastate.edu/mt/foodsafety/2010/10/safefood_and_the_busy_mom.html Wed, 20 Oct 2010 16:15:52 -0600 SafeFood© Politics The recall of a whole lot of fresh shell eggs has resulted in a lot of finger pointing. Maybe that is human nature – no one wants to take responsibility. There are those who see the recall as an indictment of agriculture businesses. Apparently eggs from small scale producers are selling quickly either directly to consumer or at farmer’s markets; it appears many take comfort in knowing where their food comes from. Yet others take comfort in strengthening regulations that govern production and handling practices, which raises the question of whether a small producer can realistically comply with more regulations. This recall seems illustrates we can have rules but that there is difficulty in monitoring to ensure compliance. So, are more regulations really the answer? This debate is part of the food safety legislation working its way through Congress. Outbreaks from fresh produce in recent years have folks recognizing all foods present risks. Yes, actions need to be taken to mitigate risks, but these actions should be driven by the science, not those who cry for 100% guaranteed safe product. With agriculture products, it ain’t gonna happen. It’s a little hard to remove Mother Nature from the equation!

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/09/safefood_politics.html http://www.extension.iastate.edu/mt/foodsafety/2010/09/safefood_politics.html Thu, 16 Sep 2010 16:18:06 -0600 SafeFood© Specifics Had the opportunity to be video taped for a web segment on staying healthy by avoiding foodborne illness. While was able to stress the importance of following the 4 basic steps advised by FightBac® of Chill, Separate, Clean and Cook – didn’t really have time to give many nitty gritty details on what that means. SafeFood© requires paying attention – keeping your head in the game, so to speak.

Bear with me as I elaborate. Chill is keeping cold foods cold. Using the refrigerator to thaw frozen meats is better than placing these items in the sink or on the counter to thaw during the work day.

Separate raw from cooked or ready to eat foods – in the refrigerator and during preparation. Think about establishing fresh produce work stations in your homes – that is what many restaurants and culinary schools do. This helps avoid risk of cross contamination. Also separate clean surfaces from soiled surfaces.

Clean means different things to different people – as a mom, I have had conversations with my youngsters as to its definition. In terms of food safety, it means surfaces are free of any visible soil; the next step is sanitary which means no disease causing microorganisms are present. Those nasty microbes can’t be seen – so how we clean things is important. You can’t go wrong with hot soapy water and a good rinse. But make sure you are cleaning surfaces with clean tools – sponges and dish cloths are can get gunked up pretty quickly.

Cooking is a way to be sure that we have killed off enough microorganisms that are naturally present in the food. It is hard to touch or see this is done – use a thermometer and check the temperatures. (See previous blog about the SafeFood© Grill0.

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/09/safefood_specifics.html http://www.extension.iastate.edu/mt/foodsafety/2010/09/safefood_specifics.html Wed, 01 Sep 2010 08:58:19 -0600 SafeFood© and the Good Egg I am sure all have heard about the national recall of fresh shell eggs; eggs that were produced at (as of now) two facilities in Iowa. In this past week, numerous inquiries regarding safety of fresh shell eggs have been raised. But there is not a need to panic – eggs are a food item with lots of bang for your buck, literally. They are packed with protein and relatively inexpensive. But, like other things of value, we shouldn’t mistreat them. That means keeping them chilled (under 45° F); protecting them from cracks (that is how bacteria can enter); and handling them properly (wash those hands and cook thoroughly). I appreciated the media announcements of the recall information. Sure enough, I looked in my fridge at home and had a half eaten cartoon of one of designated items (plant number 1946 with Julian date of 198 – not the lottery but still match). Fortunately – no symptoms from eggs we had eaten (likely because eggs in my house were hard cooked). The recall was a precaution; the risk of contamination from bacteria salmonella is historically low – 1 in every 20,000 eggs. New testing will spot presence of two strains of salmonella bacteria at the farm level – but consumer handling is also important.

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/08/safefood_and_the_good_egg.html http://www.extension.iastate.edu/mt/foodsafety/2010/08/safefood_and_the_good_egg.html Mon, 23 Aug 2010 10:20:39 -0600 SafeFood© All About U You have the power (well, maybe not all the power, but certainly a good deal of it) in protecting yourself from a food borne illness. Sure you do.
Do you wash your hands before handling food – preparing or eating?
Do you wash fruits and vegetables before using?
Do you keep countertops clean by using clean sponges or dishcloths?
Do you check that meats are cooked by using a thermometer?
Do you keep foods that should be kept cold in the refrigerator?
Do you avoid leaving perishable foods at room temperature for long periods of time?
Do you buy foods that are not past expiration dates?
Do you put grilled meat on a clean plate?

If you answer yes to these questions, you are doing a lot of things right. Keep up the good work – you are keeping yourself and your family members safe!

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/08/safefood_all_about_u.html http://www.extension.iastate.edu/mt/foodsafety/2010/08/safefood_all_about_u.html Mon, 16 Aug 2010 13:29:01 -0600 SafeFood© Convenience Our society has embraced convenience. Macaroni and cheese is a great example – once upon a time, moms made this from scratch with natural cheeses; fast forward through the boxed product with the orange powdered cheese sauce to today’s micro-waved product.
Is our country bi polar? There is a plethora of cooking shows, channels, books, magazines and web sites; but also increased convenience products available in the market place. Preparing menu items from “scratch” rather than “assembling” does take time. It provides greater control over food handling practices – and nutrition, for that matter (read the sodium levels on any packaged product!). Yet at times, it is handy to use packaged items. My cupboard is not bare of these and frankly, the product is often better than what I could create (spaghetti sauce is one example). These are personal decisions, but like any decision, consider the pros and cons. Many controls for safe food still rest in your hands.

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/08/safefood_convenience.html http://www.extension.iastate.edu/mt/foodsafety/2010/08/safefood_convenience.html Wed, 11 Aug 2010 08:51:56 -0600 SafeFood© Local There are many advocates for local food systems, each with their own reasons for supporting the movement. Science tells us local foods are not more nutritious – but many support the idea the taste is better than produce harvested from across the country or around the world, simply because it may get to the consumer quicker. I like the idea of helping consumers better understand where and how food is produced. I don’t like the idea of consumer votes dictating to food producers how to do their jobs. There is increasing discord between food producers and consumers not familiar with food production regarding where and how food is produced. Buying food direct from food producers is a way to begin the conversation.

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/08/safefood_local.html http://www.extension.iastate.edu/mt/foodsafety/2010/08/safefood_local.html Mon, 02 Aug 2010 10:14:23 -0600 SafeFood© Salads It’s summertime and the season for fresh produce – Yea! Like many who love home grown tomatoes, I long during winter for the taste of seasonal fresh fruits and vegetables. Now there have been some incidences of food borne illness from fresh produce, but don’t let that scare you off. I am guilty of snacking on cherry tomatoes and fresh peas right off the vine. But if planning to serve others, particularly young children, pregnant women, those over the age of 60 or on chronic medication, more caution is needed. Just remember the W word – Wash! Wash your hands before harvesting or preparing fresh fruits or vegetables. Wash the food item before eating with cool running water, rub lightly if not a fragile item. Wash any knives or cutting boards used. Fresh produce often doesn’t get cooked, so there is not a kill step for any harmful micro-organisms that are naturally part of the soil, or have been transmitted to the produce. So Wash Up!

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/07/safefood_salads.html http://www.extension.iastate.edu/mt/foodsafety/2010/07/safefood_salads.html Thu, 15 Jul 2010 14:27:21 -0600 SafeFood© Grilling
Fire up the grill – it’s summer! Grilling (think of Kenny Chesney singing Chilling) is the thing to do. Every magazine I have scanned lately seems to have a feature on outdoor grilling. And why not – it is easy and really adds a good flavor to the food. But how do you know when meats are done? Looks, taste, feel? Research has shown that even hamburgers without any pink can be at a temperature lower than what is needed to kill E Coli O157:H7 – so really, best way to tell if meat is cooked is to use a thermometer (one that is calibrated!). Thermometers can be a grill guy’s best friend to avoid undercooking (people can get sick) or overcooking (meat doesn’t taste too good). How do you remember the temperatures to cook products? You don’t! Download the new app with end point grill temps FREE from www.iowafoodsafety.org
Use those thermometers folks and grill away!

]]> http://www.extension.iastate.edu/mt/foodsafety/2010/06/safefood_grilling.html http://www.extension.iastate.edu/mt/foodsafety/2010/06/safefood_grilling.html Thu, 17 Jun 2010 09:27:10 -0600