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What’s your Beef?

June 5th, 2012

Recently, social media outlets (e.g., Facebook) and news media have discussed “Lean Finely Textured Beef” ground beef(LFTB), which has unfortunately been labeled “pink slime.” Many Americans are left wondering if LFTB is safe. The answer is yes, LFTB is safe.

What is Lean Finely Textured Beef (LFTB)?
LFTB is a beef product that results from using food processing equipment to separate the small, irregular-shaped pieces of lean meat from fat trimmings left over after larger roasts, steaks, and other cuts are removed from a beef carcass.

Are these products regulated and inspected?
Yes. LFTB is beef, and all beef products are strictly regulated and inspected by the U.S. Department of Agriculture (USDA). LFTB products have a 20-year excellent food safety record.

How are these lean beef trimmings processed?
The trimmings are first heated to about 100°F to soften and separate the fat from the meat. The lean meat is then treated with a puff of food-grade ammonium hydroxide gas to kill bacteria. The result is a very low fat (95+% lean) beef product that is added to foods such as ground beef, sausage, and lunch meats.

Is it true that these trimmings previously were used only for pet food and oil and were unfit for human consumption, as one media outlet claimed?
Trimmings were used for pet food and oil. Advancements in food processing technology 20 years ago, however, facilitated the recovery of a high quality protein that had previously been used in pet food. Recovery of this protein makes more efficient use of our limited food supply and contributes to a more sustainable food system.

Why is ammonia used to produce lean finely textured beef?
Food grade ammonium hydroxide (basically ammonia + water) differs from household ammonia used in cleaning products. Ammonium hydroxide, FDA approved since 1974, is used in many food products such as puddings, gelatins, cheese, breakfast cereals, egg products, and baked goods, and can occur naturally in food.

Because they are ground up, ground or blended beef products carry a higher risk for foodborne pathogens to be introduced throughout the product, making them less likely to be killed during cooking compared with those on the surface of wholemuscle cuts.

A puff of the ammonium hydroxide gas is used in the processing of LFTB to raise the pH and help control harmful bacteria that may be present. These bacteria could make someone ill if the product were not cooked thoroughly.

When any form of lean finely textured beef (LFTB) is blended into ground beef, will it be labeled?
Because it is 100% beef, LFTB is not singled out as a separate ingredient on ground beef packages. Beef is beef.

What do the experts say about its safety?
Experts such as Dr. Gary Acuff at Texas A&M University and Dr. John Floros at Pennsylvania State University have examined these products and say that all forms of lean finely textured beef are safe when produced in compliance with USDA regulations.

What do the food safety data show?
USDA data show that the incidence of E. coli in fresh ground beef has been declining significantly over the past decade. The number of USDA ground beef samples testing positive for E. coli O157:H7 dropped 55 percent between 2000 and 2010. Lean finely textured beef products have been a part of that success story.

For more information, visit:

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Food Safety: Home-Canned Salsas

May 28th, 2012

Cooks love to experiment with salsa recipes and many want to preserve their winning combination by canning. Most salsa recipes are a mixture of low-acid foods (such as onions and peppers), with high-acid foods (such as tomatoes).

The type and amount of ingredients as well as the preparation method are important considerations to safely preserve homemade salsa. Improperly home-canned salsas or other tomato-pepper combinations have been implicated in botulism poisonings. A USDA-tested recipe using the type and amount listed for each ingredient can ensure a safe, home-canned salsa. salsa

Changing the type or amount of ingredients alters the acidity of the product, making it unsafe. If you have a personal favorite that is not a tested recipe, it is best to eat your creation fresh, store it up to one week in the refrigerator (40°F or below), or freeze it. Most salsas should retain good quality for up to one year in a freezer maintained at 0°F.

Acidity – Acid ingredients help preserve canned salsas and make them safe to store on the shelf. The acids are usually commercially bottled vinegar (at least 5% acidity) or lemon juice. The amount of vinegar or lemon juice in a recipe for canning cannot be reduced.

Tomatoes – Paste tomatoes, such as Roma, have more flesh or solid tissue, producing thicker salsas. Select only disease-free, preferably vine-ripened, firm tomatoes. Do not can tomatoes from dead or frost-killed vines.

Peppers – Use only high quality peppers, choosing your favorite such as sweet bell, jalapeno, habanero, etc. Do not exceed the total amount (pounds or cups) of peppers in any recipe.

Spices and Herbs – Amounts of spices and herbs in these recipes (black pepper, salt, oregano, pickling spice, dried red pepper flakes, and ground cumin) may be altered.

Other – Red and yellow onions may be substituted for each other. Do not exceed the total amount of onions in any recipe.

Food Preservation Publications and Recipes:

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Food Safety: Avoiding Cross-Contamination

May 17th, 2012

Chicken on cutting boardCross-contamination is a potential risk when preparing a variety of foods. It happens when harmful bacteria from one food, especially raw meat, is transferred to another food. It usually happens when cutting boards, knives, counter tops, and your hands are not washed after handling each food item.

Steps to prevent cross-contamination include:

  • When shopping, keep produce and meats separate by putting each in plastic bags. Make sure the grocery bagger keeps them separate as well.
  • Always use a clean cutting board. If possible use different boards for fresh produce and raw animal products. Also, do not use excessively worn cutting boards; replace them.
  • Wash dishes and counter tops with hot soapy water before and after preparing each food item. When refrigerating food, make sure juices from raw meat and other animal products do not drip onto other foods. Keep them in sealed plastic bags or containers and stored below ready-to-eat food items.
  • Wash your hands before and after handling food, allowing about 20 seconds while using soap and warm water.

Get more information on how to avoid cross-contamination.

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Tips for Fresh Produce Safety

January 17th, 2012
  • washing vegetablesMake sure fruits and vegetables do not touch surfaces exposed to raw meat or poultry.
  • Thoroughly wash fruits and vegetables under running water before cutting, cooking, or combining with other ingredients.
  • The water should be slightly warmer than the produce.
  • Take time to thoroughly wash uncut leafy greens, such as lettuce and spinach. Remove outer leaves and pull the greens completely apart; rinse thoroughly.
  • Many precut, bagged produce items (like lettuce) are pre-washed. If the package indicates the contents have been pre-washed, you can use the produce without further washing.
  • Even if you plan to peel produce before eating, it is still important to wash it first. Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
  • Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Refrigerate sliced melons, cut tomatoes, and cut leafy greens at 41° F or lower. These foods have been implicated in foodborne illness outbreaks and need refrigeration for safety.
  • Do not serve raw seed sprouts to high-risk populations. This would include elderly people, infants and preschool children, pregnant women, and anyone with a weakened immune system.
    For additional research-based, unbiased information on food safety, visit: www.iowafoodsafety.org

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Celebrating Holidays with Food Allergies

December 21st, 2011

Holidays that revolve around food can be a challenge for families with food allergies.
The traditional holiday meal can present numerous allergy risks — and the risks can be
even greater if you aren’t preparing the meal yourself. Is there any way around the
stress and pressure of a holiday known for allergen-laden foods?

For hosts

  • Ask guests about their dietary needs. If other guests are bringing food, be specific about food restrictions of your guests and offer ideas for safe options. Instead of saying “gluten free crackers,” which may be difficult to find, give brand names or tell guests where they can be found.
  • If you prefer to prepare all the foods yourself to avoid allergic reactions and your guests want to bring something, suggest holiday cups, plates and napkins, or unpeeled fruit that is safe to eat.
  • Wash your hands often after handling foods to avoid cross contamination between
    an allergen and other foods.

For guests

  • Remind your child when being offered a food item that may contain an allergen, to politely decline the offer and say “I’m sorry, but I cannot eat ______. Thank you anyway.” Tactfully inform your host in advance of food allergies or dietary needs and the possibility that you may bring your own foods.
  • In all the hustle and bustle of the holidays, don’t let your guard down regarding safety. Don’t take any chances; verify all ingredients and read all labels to ensure safety.
  • Home-baked goods are a treat around the holidays, but if you are a guest with a
    food allergy, talk to your host about foods you can bring that are allergen safe.

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Time Out for Take Out

October 31st, 2011

Take Out FoodDo you pick up “take-out food” from your favorite deli or restaurant for tailgating at a football game, a quick meal for your family, or weekend entertaining? Make certain you keep the food safe. Take-out foods are perishable and can cause illness if handled improperly. Restaurants and supermarket delis follow important sanitation rules during the preparation of food. Once the food is purchased, the responsibility for keeping it safe is yours.

Here are some simple rules to follow:

  1. Eat the food almost immediately to ensure maximum quality and safety. Hot foods should be HOT (140° F) and cold foods COLD (below 40° F).
  2. Refrigerate the foods promptly. If you plan to eat the food later, refrigerate it and then reheat just before serving. To cool quickly, divide large quantities into shallow containers, cover loosely, and refrigerate immediately. Always reheat cooked food or leftovers until they are hot and steaming (165° F).
  3. Remember, 4-Day Throw Away. The life of most deli meats and foods is short. Roast beef, chicken breast, and turkey have a shorter refrigerator life than processed meats or cold cuts. Remember to buy reasonable quantities and properly wrap and freeze deli meats that won’t be used within two to four days. http://www.4daythrowaway.org/

Remember most food poisoning bacteria cannot be seen, smelled, or tasted. If in doubt, throw it out.

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Make Safe Food Choices for Pregnancy

October 21st, 2011

pregnant people cookingMoms want the best for their babies, and typically pay more attention to their diet and physical activity during pregnancy. They eat more fruits and vegetables, whole grains, and dairy products. Because pregnancy affects the immune system, moms and their unborn babies are more susceptible to bacteria, viruses, and parasites that cause foodborne illness. But do you know there are foods to avoid during pregnancy? Pregnant women are at increased risk of bacterial food poisoning because the immune system is compromised.

Here is a checklist to help ensure that moms and babies stay healthy and safe.

  • Raw, undercooked, or contaminated seafood may contain harmful bacteria or viruses. It’s important to avoid raw oysters and clams and refrigerated smoked seafood, such as lox. Cook most fish to an internal temperature of 145°F. Canned, shelf-stable versions of seafood (e.g., tuna and salmon) and seafood cooked to the proper internal temperatures are safe to eat.

 

  • Avoid undercooked meat, poultry, and eggs. Fully cook all meats and poultry before eating. Cook hot dogs and processed deli meats until steaming or avoid them all together. Cook eggs until the egg yolks and whites are firm as raw eggs can be contaminated with the salmonella bacteria. Bake cookies and cakes. Raw cookie dough or cake batter may contain salmonella from raw eggs.

 

  • Avoid unpasteurized foods such as unpasteurized milk or soft cheeses. Be sure these cheeses are clearly labeled as being pasteurized or made with pasteurized milk: brie, feta, camembert, blue cheese, and mexican-style cheeses such as queso blanco, queso fresco and panela. Avoid drinking unpasteurized juice or homemade apple cider. Check their label.

 

  •  Avoid unwashed fruits and vegetables as they may harbor harmful bacteria. Cut away any damaged portions as well. Avoid raw sprouts of any kind. Alfalfa, clover, radish, and mung bean sprouts may contain disease-causing bacteria, so cook thoroughly. Always check with your healthcare provider for specific food, food safety, and pregnancy questions.

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Sack Lunch – Safe at Room Temperature

October 13th, 2011

Great lunch ideas when you do not have refrigerator access:

  • Peanut butter sandwiches (check the label because some peanut butters may require refrigeration)
  • Popcorn (great whole grain addition to your food intake)
  • Bread, crackers, bagels (choose whole grains)
  • Fresh fruit with the peel on
  • Unopened single-serving containers of fruit, fruit juice, and shelf-stable pudding
  • Dried fruits
  • Nuts (combine fruits, nuts, and cereal for a healthy granola)
  • Cookies, cereal bars

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Food Safety Goes Mobile

September 5th, 2011

Food Group AppYou now have food safety at your fingertips by downloading these free apps from the Apple Store for your iPhone, iPodTouch, and iPad.

Not sure what temperature to cook that pork, beef, fish, or poultry to prevent foodborne illness? Use the SafeFood© app to quickly find the right temperature for safe eating.

Not sure how long to keep those leftovers? Use the 4 Day Throw Away Leftovers app to check if the food in your refrigerator is safe to eat.

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Summer Food Safety Tips

July 27th, 2011

Hot or Cold?Picnic food

Warm weather and outdoor celebrations increase foodborne illnesses. The most important principle of keeping food safe is to keep hot foods hot and cold foods cold. Bacteria grow best between temperatures of 40°F and 140°F so it is essential to keep food out of this temperature range.

For warm weather travel, it is best to transport chilled foods.

  • Refrigerate or freeze the food overnight.
  • For a cold source, bring frozen gel-packs or freeze some box drinks.
  • The drinks will thaw and keep your meal cold at the same time.

If you are keeping hot foods hot while traveling, you can use the new insulated casserole dishes, which will keep food hot for an hour or so. Use a food thermometer and follow the new recommendations for safely cooking meat, including grilling. Take the temperature in the thickest part of the meat without the thermometer touching bone while it is still on the grill. When it comes to safely grilling meat, remember these three numbers:

  • 145°F for all whole meats PLUS three minutes rest time (This is a new recommendation for pork.)
  • 160°F for ground meats
  • 165°F for all poultry (including ground poultry)

Hot or cold, plan ahead: decide what you are going to eat, how it will be prepared, and how you will transport and store it.

  • Pack safely: use a cooler with a cold source if picnicking, camping, or boating; pack foods in the frozen state with a cold source if hiking or backpacking.
  • Keep raw foods separate from other foods.
  • Never bring meat or poultry products without a cold source.
  • Toss leftover food unless your cooler has enough ice to maintain foods below 40°F.
  • Wash your hands with soap and water before and after handling food.
  • Pack cold beverages separately from food to prevent food being exposed to frequent opening/closing of cooler.
  • Never use the ice used for cooling for consumption.

Adapted from USDA’s Food Safety Inspection Service (FSIS)

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