You Asked It!

Lead in Applesauce Pouches

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!”

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

 

You Asked It! Newsletter Changes

The You Asked It! newsletter has been a monthly publication since 2004. As 2024 marks the 20th anniversary of this newsletter, it’s time for a new format!

Due to changes in other programs, this newsletter will no longer be offered in PDF format.

Once I decide what format I will use, I will send out a notice and also put in on my website at www.rrc.k-state.edu/newsletter/index.html.

This newsletter is based on timely information for each issue, new research, and information from questions received at the Rapid Response Center.

 

Sweet Potatoes vs. Yams

sweet potato
Sweet potatoes
Photo: USDA Flickr

No, they are not the same. In fact, you’ve probably never eaten an actual yam. Here’s the difference.

Sweet potatoes are members of the morning glory family. Fresh sweet potatoes are harvested in the fall. They are sweeter than yams and more slender than a russet potato. Sweet potatoes are available in four colors:

  1. Rose-colored skin with orange flesh.
  2. Pale copper-tan skin with white flesh.
  3. Red skin with dry white flesh.
  4. Purple skin and flesh.

Yams are related to lilies and are very starchy in texture. They are less sweet, larger and have a short shelf life. They look more like logs with a thick skin. Yams must be cooked as they may contain toxins.

When the orange-fleshed sweet potato variety was brought to the U.S., they were referred to the African word “nyami,” “njam,” or “djambi” and labeled as yams.

Learn more from the North Carolina Sweet Potato Commission.

 

Preserving Horseradish

It’s time to harvest horseradish!

So how can horseradish be preserved? There are no canning instructions, but it can be pickled and stored in the refrigerator. Vinegar helps to tame the strong flavor. The National Center for Home Food Preservation has a recipe for Pickled Horseradish Sauce. Remember, this is stored in the refrigerator only.

The heat and pungency in horseradish comes from the compound allyl isothiocyanate, a mustard-like oil. Vinegar tames this compound, but timing matters! Waiting longer after grinding to add vinegar, the hotter it will be! Learn more from Penn State Extension.

Horseradish can be dried. Clean and peel roots. Grate or slice into 1/4-inch pieces. No blanching is required. Spread on dehydrator trays in a single layer. Dry at 140°F for 6-10 hours until very brittle. Grind into a powder or leave as pieces. To use, mix with a little water before adding to recipes.

Give the Gift of Food Mixes in a Jar

kitchen giftsSometimes a meal in a jar can make life easier! Giving the gift of food mixes in a jar can be budget friendly for the gift-giver and a time-saving blessing for the giftee!

North Dakota State University Extension has lots of ideas for any occasion. They can be added to gift baskets for a holiday auction. Recipes include a chili mix, cornbread mix, a cookie mix and a soup mix. The recipes for preparing the mixes are already in the publication, just cut and attach to the jar.

Another resource is from the University of Maine Cooperative Extension. This publication includes soup mixes, muffin and cookie mixes, granola and more.

 

Brewing and Fermentation Science Short Course

Brewing short courseThe Brewing and Fermentation Science short course is a 3-day program held January 8-10, 2024, in which hobbyists, professional brewers, and other participants will have the opportunity to learn and experience the fundamentals in brewing science, brewing technology, safety, and sensory analysis. Participants will gain valuable industry insight from the professionals at Manhattan Brewing Company, as well as instruction from faculty at Kansas State University and other industry professionals on the brewing process and the science behind it.

The short course will be held at Manhattan Brewing Company’s Taproom and Brewery in Manhattan, Kansas, where participants can get a hands-on experience and apply what they learn. The curriculum includes all facets of the brewing process including raw ingredients, brewing technology and techniques, fermentation, safety, packaging, and tasting of the finished product. This short course covers basics in brewing, cellaring, packaging, raw ingredients, safety practices, beer styles, and sensory analysis. 21+ to enroll.

Information and registration

 

2024 Regional Farmers Market Workshops

We’re back in person! Planning is taking place to have in-person Regional Farmers Market workshops in early 2024. Save the dates below for locations and plan to attend. More information will be coming soon and will be available on the Kansas Value Added Foods Lab website.

Locations and dates include:

Olathe—February 9

Hutchinson—February 10

Parsons—February 23

Hays—March 1

Scott City—TBD

These workshops are beneficial for anyone selling products direct to consumers, such as farmers markets, as well as market organizers.

Are “Pop Up” Timers Reliable?

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

 

It’s Cranberry Season!

cranberries
Cranberries are a wetland fruit and grown in bogs.
Photo: Canva.com

Are you still wanting to do some canning? This time of year, cranberries are in season. So here are some recipes from the National Center for Home Food Preservation to preserve cranberries for your own use, or for gift giving.

The berries should be brightly colored: fully red or yellowish-red with a smooth, glossy and firm skin. Shriveled, soft, wrinkled berries or those with surface blemishes should be discarded. Berries can be stored in the original packaging in the refrigerator crisper for up to 4 weeks. Cranberries can also be stored frozen for up to one year. To use after freezing, rinse in cold water and drain well.