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Tag: Food Safety

Lead in Applesauce Pouches

Posted on by Karen Blakeslee

Pouches of applesauce can be an easy treat for children. But a recent recall of certain brands of applesauce, because of lead contamination, has lead to 69 compliants/reports in children under 6 years of age.

Lead is toxic to humans and can affect people of any age or health status. Protecting children from exposure to lead is particularly important because they are more susceptible to lead toxicity. Most children have no obvious immediate symptoms. Parents and caretakers should consult a healthcare provider if you suspect a child may have been exposed to lead. Short term exposure to lead could result in the following symptoms: headache; abdominal pain/colic; vomiting; anemia. Longer term exposure could result in the following additional symptoms: irritability; lethargy; fatigue; muscle aches or muscle prickling/burning; constipation; difficulty concentrating/muscular weakness; tremor; weight loss.

These products have been available, and may still be available nationally through multiple retailers, including Amazon, Dollar Tree, Family Dollar/Dollar Tree combination stores, and other online retailers.

lead in applesauce
Recalled brands of applesauce pouches
Photo: FDA

The Food and Drug Adminstration recommends the following:

  • Consumers should not eat, sell, or serve recalled WanaBana, Schnucks, or Weis-brand apple cinnamon pouches and should discard them.
  • These products have a long shelf life. Consumers should check their homes and discard these products.
  • To properly discard the product, consumers and retailers should carefully open the pouch and empty the content into a trash can before discarding the packaging to prevent others from salvaging recalled product from the trash. Clean up any spills after discarding the product then wash your hands.
  • Most children have no obvious immediate symptoms of lead exposure. If there’s suspicion that a child may have been exposed to lead, parents should talk to their child’s healthcare provider about getting a blood test.
  • Contact your healthcare provider if you think you may have symptoms of lead toxicity after eating recalled fruit pouches.
  • If you or your child have symptoms or exposure to this product, you can also file a complaint or adverse event report (illness or serious allergic reaction).

Learn more at https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-elevated-lead-levels-cinnamon-applesauce-pouches-november-2023 and to view pictures of the recalled products.

Bon Appétit to a “Bacteria-free Buffet!”

Posted on by Karen Blakeslee
Buffet
Hot foods on buffets can be kept hot in disposable aluminum trays with heating units underneath. Photo: Canva.com

The holidays mean entertaining friends and family with food! Plan now to serve up platters of safely prepared and served food.

Use smaller serving dishes to replenish food more often. Keep cold foods cold and hot foods hot so all can enjoy.

Warming trays, slow cookers, chaffing dishes and other gadgets can keep hot foods hot. Cold foods can be kept in the refrigerator until serving time or served on ice on the buffet.

Once a serving dish is almost empty, trade it for a fresh serving dish. Do not add new food to a used dish of food.

Keep an eye on the clock. Hot or cold perishable food should be used within two hours when left at room temperature.

Got leftovers? Refrigerate them within two hours. Divide large amounts of food into smaller containers to chill quickly.

Many family recipes may contain raw or lightly cooked eggs. It is risky to consume raw or undercooked eggs, especially for pregnant women, young kids, older adults and those with weakened immune systems. Be mindful about your friends and family by safely preparing foods such as eggnog, homemade Caesar salad dressing, ice cream or other recipes with raw eggs. Heating eggs to 160°F or using pasteurized eggs can keep away unwanted foodborne illness.

Learn more at www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets

 

Are “Pop Up” Timers Reliable?

Posted on by Karen Blakeslee
pop up timer
Pop up timer in turkey
Photo: Canva.com

Commonly used in turkeys and roasting chickens since 1965, the “pop-up” style disposable cooking device is constructed from a food grade nylon. The inside contains a stainless steel spring and organic firing material. The organic firing material is specifically designed to dissolve at specific predetermined temperatures. Once the firing material dissolves, the stainless steel spring releases the stem, allowing it to “pop up.” This indicates that the food has reached the correct final temperature for safety and doneness.

Pop-up style disposable cooking devices are reliable to within 1 to 2 °F, however, proper placement is important. Checking with a conventional food thermometer is always recommended as an added precaution for properly gauging both safety and doneness. For all forms of poultry, including ground, pieces, and whole birds, a food thermometer should reach a minimum of 165°F.

Source: www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/kitchen-thermometers

 

Turkey with a Side of Food Safety!

Posted on by Karen Blakeslee

thawing turkeyWhether it is a simple meal for two, or a large gathering with a buffet, food safety is a priority at any meal, and especially at the holidays. Nobody wants the gift of foodborne illness!

Are you the host for the holiday meal? Reduce your stress by starting a list now to plan the location, food and recipes, activities and games, and what your guests could bring. Put it in a timeline or on a calendar to stay on schedule.

Are you buying a fresh or frozen turkey? If you choose fresh, be sure to place an order with your grocer or butcher shop and pick it up 1-2 days before the meal. Frozen turkeys can be purchased any time and stored in the freezer. Pay attention to grocery sales to save some money.

Frozen turkeys are best thawed in the refrigerator or in cold water. In the refrigerator, plan on at least five days for a 20 pound turkey. In cold water, allow about 30 minutes per pound of turkey.

Do you only have one oven?  Use a slow cooker for hot dishes. A table top roaster oven can be used like a regular oven for many items. Even electric pressure cookers can cook up some tasty dishes! Some items, such as dessert or bread can be made ahead and frozen.

When cooking the turkey, remember that 325 degrees F is the lowest oven temperature to safely cook turkey. Use a food thermometer to be sure it reaches a minimum internal temperature of 165 degrees F.

Learn more at www.ksre.k-state.edu/foodsafety/topics/holiday.html

Learn more at www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table

 

How Safe is Food After a Fire?

Posted on by Karen Blakeslee
fire extenguisher
Photo: Canva.com

Fire! Few words can strike such terror. Residential fires are, unfortunately, a common occurrence. Some 2 million American homes go up in flames yearly. In the aftermath of fire, people are left to salvage their lives and belongings.

Whether it’s the whole house involved or just a fire in the kitchen, people try to save what they can — including food. But generally, saving food that’s been in a fire is not a good idea.

Food exposed to fire can be compromised by three factors: the heat of the fire, smoke fumes, and chemicals used to fight fire.

  • Discard any food exposed to smoke fumes.
  • Foods exposed to chemicals should be discarded.
  • If canned foods are not damaged but are exposed to chemicals, they can be decontaminated with a strong detergent solution. Then dip in a bleach solution of 1 tablespoon plain bleach per gallon water for 15 minutes.

Learn more at www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/fires-and-food-safety

 

Videos on Thanksgiving Food Safety

Posted on by Karen Blakeslee

The USDA Food Safety YouTube channel has videos to help consumers prepare turkey safely for the holidays. The videos include:

Thanksgiving Food Safety

More videos can be found at https://www.youtube.com/@USDAFoodSafety

Tips on preparing and serving ham can be found at www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/hams-and-food-safety

 

Don’t Forget to Clean the Sink!

Posted on by Karen Blakeslee
sink
Photo: Canva.com

We use the kitchen sink for food preparation and more. The possibility exists for foodborne illness-causing bacteria to hang out in the sink too. These bacteria could cross-contaminate your food and make you sick!

In USDA recent study, participants prepared a breakfast meal with raw sausage, shell eggs, and a fruit salad made with cantaloupe they cut up. Among the surfaces tested, the most often contaminated after they finished preparing their meal was the kitchen sink, with 34% of sinks being contaminated.

Even scarier, 26% of the samples of cut-up cantaloupe from the fruit salad were contaminated after breakfast prep. The bacteria in the sink or on your hands can cross-contaminate from the sink to other items, including those you normally eat raw…this means you’ll be eating that bacteria too.

After using your sink to wash or prepare food, clean and sanitize your sink:

1) Use warm, soapy water to wash the sink. Wipe it clean with paper towels.

2) Use a sanitizer and let air dry. Sanitizers can be homemade (1 tablespoon of liquid chlorine bleach per gallon of water) or use a commercial sanitizer or sanitizing wipe.

 

Better Process Control School for Acidified Foods

Posted on by Karen Blakeslee
This course will be offered via Zoom
Photo: K-State College of Agriculture

Small food processors add value and support for local communities. This includes farmers market vendors. For some food products, such as acidified foods, it is required the food processor be trained to process these foods safely. Acidified foods or formulated acid foods examples are pickles, salsa, BBQ sauce, and others.

The Better Process Control School for Acidified Foods is an FDA-recognized course for operators or manufacturers who produce thermally processed acidified foods. The course is being offered by Kansas State University and University of Missouri.

Those passing two exams with a grade of 70% or higher will receive a Certificate of Course Completion to fulfill the training requirements of the FDA Acidified Food regulations. Exams will be open book, multiple choice and will be online. Exams generally require no more than one hour to complete. Homework is required.

Topics covered include microbiology of food preservation, formulating acid/acidified food products, containers and closures, record keeping, and FDA process of filing.

Information and Registration at:

https://foodsci.k-state.edu/extension/extension-events.html

Cost: $400

Registration deadline:
October 20, 2023

 

Safe Flour Handling: Know Your “Roll”

Posted on by Karen Blakeslee

Holiday baking season is quickly approaching! It’s important for families to understand the risks of handling raw flour as well as the safety practices they can use to prevent flour-related foodborne illnesses.
On November 1, Noon CST, this free webinar, hosted by the Partnership for Food Safety Education, will highlight the risks associated with raw flour, the perceptions held by consumers in regard to the prevalence of illness, how to safely handle raw flour, and current food safety resources for health and food safety educators to share with consumers.

Guest speakers will include Fanfan Wu, Ph.D. and Sharmi Das with the U.S. Food and Drug Administration.

 

Safer Food Choices

Posted on by Karen Blakeslee

To prevent food poisoning, some foods are safer choices than others. That’s because some foods—such as undercooked meat and eggs, unwashed fruits and vegetables, and unpasteurized milk—are more often associated with foodborne illnesses.

Some people are more likely to get sick and have a more serious illness from food poisoning.

The Centers for Disease Control and Prevention has a new resource to help guide consumers in making safer food choices at www.cdc.gov/foodsafety/communication/foods-safety-tips.html.

This information is also available in a PDF format as a handout.

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University