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Tag: Food Safety

Do Not Can White-Fleshed Peaches

There is evidence that some varieties of white-flesh peaches are higher in pH (i.e., lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning. Freezing is the recommended method of preserving white-flesh peaches.

Source: Dr. Elizabeth Andress, University of Georgia Extension

 

What is Blue Baby Syndrome?

Methemoglobinemia (MetHb), or Blue Baby Syndrome, is a blood disorder when an abnormal amount of methemoglobin is produced. Hemoglobin carries oxygen, but doesn’t release it properly to body tissues.

One cause of this issue is when babies, six months or younger, are fed spinach, beets, or carrots that naturally contain nitrates. This can cause their skin to turn blueish, have a headache, fatigue, shortness of breath, and lack energy. This is because their bodies are not developed enough.

Learn more at https://medlineplus.gov/ency/article/000562.htm.

MetHb is also genetically passed down through families. It could come from both parents, Type 1, or from one parent, Type 2.

 

The Food Freshness Card™

Food waste is a grand challenge for all of us. So in an effort to help extend the shelf life of foods such as fruits, vegetables, and breads, one company has created a Food Freshness Card™. The technology uses scalar wave technology, a form of electromagnetic wave technology, which is also used in the fresh floral industry and in other applications.

The laminated hologram card is placed in shipping containers, walk-in refrigerators, produce markets, storage areas and even could be used in home refrigerators. It works inside or outside of cold storage and can protect food in a five-foot radius of the card. It does not use any ethylene gas absorption technology or any other controlled atmosphere technology.

Read more at https://bit.ly/2ujro2b and https://bit.ly/2L7XI1g.

https://foodfreshnesscard.com/

Food Recall Trends

Food recalls occur almost daily either voluntarily by a food company or issued by the USDA or FDA. Between 2004-2013, there were 4,900 food recalls. Some of the highly publicized outbreaks were due to spinach (2006), peanut butter (2009), eggs (2010), and cantaloupe (2011).

The top three food product categories for these recalls were meat, poultry, and seafood (16%); prepared foods and meals (14%); and nuts and seeds (11%). Disease-causing pathogens accounted for 41% of all recalls. Undeclared food allergens accounted for 27% of all recalls, nearly double the average number of allergen recalls over the decade.

Learn more at https://bit.ly/2MZ1VCI

 

What’s in a Hot Dog?

It’s summer and a popular picnic food is hot dogs! It is estimated Americans will eat 20 billion hot dogs this year.

Hot dogs are made of meat pieces that don’t make good steaks or roasts, or aren’t a certain tenderness, size, shape or weight. Salt, water and nitrites are also added. Nitrites give the cured meat flavor and pink color. Some companies are using a natural curing agent, celery powder or juice. Every company has their own unique recipe that is their signature. Pork, beef, chicken, and other meats are used, as well as vegetarian options are available.

Hot dogs are cooked when made. While they can be eaten as is, pregnant women should always reheat them to steaming hot for best safety.

Learn more at www.bestfoodfacts.org/whats-in-a-hot-dog-2/

https://bit.ly/2LdQWEi

 

Reducing Food Waste

Fresh Food In Garbage Can To Illustrate Waste

The Kansas State University Pollution Prevention Institute has formed a partnership with the Kansas Alliance for Wellness to present three upcoming workshops on minimizing food waste and keeping unused food out of local landfills.

The workshops will take place from 10 a.m. to 4 p.m. at the following locations:

  • June 14 – Salina Public Library.
  • June 21 – Iola courthouse.
  • June 28 – Oakley, Buffalo Bill Cultural Center.

There is no cost to attend and lunch will be provided. Please register in advance at www.sbeap.org.

The workshops follow a train-the-trainer approach, allowing participants to learn more about what they can do to address food issues in their community. Organizers say the training will follow the U.S. Environmental Protection Agency’s hierarchy of food recovery, which includes donating food to food-insecure populations as one of its top solutions.

The workshop also will include training on strategic communications, including advocacy, marketing and messaging, which can be used to conduct public campaigns aimed at food system policies.

The U.S. Department of Agriculture’s Rural Utilities Service provided funding for these workshops.

For more information or questions, contact Barb Goode at barblj@ksu.edu or 785-452-9456.

 

Consumer Food Safety Education Conference—2019

The Partnership for Food Safety Education is hosting the seventh Consumer Food Safety Education Conference on March 6-9, 2019 in Orlando, FL. The theme for this conference is From Consumers to Chefs: Food Safety Education Matters. Learn more and sign up for email updates at http://cfsec2019.fightbac.org/. Abstract submission for conference tracks opens June 21, 2018. See http://cfsec2019.fightbac.org/abstract-submission/.

It’s Melon Season! Serve Them Safe!

Summer and fresh, juicy melons are a perfect match! Whether you grow them or buy from somewhere else, handling and prepping them safely at home is important.

It is easy to forget that melons grow on the ground. They are exposed to pests and microorganisms from the soil. Here are some tips to safely prepare your melon.

  • Select a melon with no imperfections. Damage to rinds can cause mold growth or other bacteria to travel to the inside of the melon.
  • Before cutting the melon, wash your hands. Be sure equipment and utensils are clean and sanitized, including your sink.
  • Place the melon under running water and scrub the outside rind with a produce brush.
  • Cut the melon and rinse the pieces as you go. Serve immediately. Store any cut melon leftovers in the refrigerator.

How to Prepare a Melon—video by Iowa State University at https://youtu.be/gQNai8ASBEs

 http://edis.ifas.ufl.edu/fy488

 

CFSAN Resources for You!

The Center for Food Safety and Applied Nutrition has a large catalog of publications and videos on food safety, nutrition, dietary supplements, and more. Best of all, they are free!

The Education Resource Library is searchable by topic, audience, format, interactive and audio. Many are downloadable to print or you can order printed materials. There are many resources in a variety of languages. Sign up for CFSAN News for Educators to receive quarterly newsletters.

Go to https://epublication.fda.gov/epub/ for more information.

 

Food Safety for Moms-to-Be

The Food and Drug Administration has had resources for Moms-to-Be for a while. These resources have been updated with current information and some new information has been added. Topics include:

  • Fish consumption advice
  • New Dietary Advice for Moms-to-Be page to get the best nutrition.
  • Updated educator materials for prenatal and childbirth healthcare professionals.
  • Update information on toxoplasmosis and Listeria.

www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm081785.htm

Find more resources at www.fightbac.org/kids/.