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Tag: Food Safety

30 Years of Food Safety Changes

Posted on by Karen Blakeslee
grilling
Always use a food thermometer to check doneness of meat.
Photo: USDA

Thirty years ago, a foodborne illness outbreak of E. coli O157:H7 contaminated ground beef, at Jack in the Box restaurants, changed the safety of food forever. Lives were lost, lives were changed, and the emphasis on handling food safely grew exponentially. Besides meat products, other foods have been linked to foodborne illness such as leafy greens, eggs, deli meats and raw flour.

Prevention is a key strategy to reduce food safety problems. More training and education is key to mitigating foodborne illness from occurring. From handling food safely at home, to food service workers, to food manufacturers, changes such as monitoring temperatures, better cleaning practices, how food is handled on the farm and more has changed the food industry. Every person has a role in keeping food safe.

As we move into late spring and summer months, keep food safety in mind for your outdoor events and gatherings. When packing for a picnic or cookout, always pack a food thermometer. These three temperatures are key to safely cooked meat and poultry.

  • Steaks, roasts, chops—145°F
  • Ground meat such as beef, pork, lamb—160°F
  • All poultry—165°F

For more information on safe food handling, see At-Home Safe Food Handling: It’s in Your Hands.

 

Is It Done Yet?

Posted on by Karen Blakeslee

The USDA Food Safety and Inspection Service has updated its magnet called “Is It Done Yet?” This magnet is easy to read and shows the three safe minimum internal temperatures for meat, fish, poultry and eggs.

These magnets are 5” x 7” and are available in English and Spanish. The form to order them is at www.fsis.usda.gov/sites/default/files/media_file/2022-06/FSIS_Publication_Request_Document.pdf. There are a few other items available to order. There is no cost for these items.

For more information, contact USDA FSIS at FSIS.Outreach@usda.gov or call 1-888-674-6854.

Source: www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/brochures-publications

Is it done yet

Salmonella in Raw Flour

Posted on by Karen Blakeslee
Flour
Photo: Canva.com

Another recall has been issued linked to raw flour that has been found in 11 states, caused 12 illnesses and three hospitalizations. It is another reminder that any flour is a raw product and can cause foodborne illness. This outbreak results from people eating raw dough or batter. Currently, no specific brands of flour have been identified as the source of this recall.

Some reminders when handling raw flour include:

  • Do not eat any raw dough or batter in any amount. Always bake or cook foods made with any type of raw flour before consumption.
  • Wash your hands, equipment and surfaces that have touched raw flour.
  • Keep raw flour, dough, and batter away from ready-to-eat foods.

Information on this recall can be found at www.cdc.gov/salmonella/infantis-03-23/index.html

 

What is Hepatitis A?

Posted on by Karen Blakeslee
Handwashing
Handwashing is an important habit to prevent many types of illness. Photo: USDA FSIS

A recent recall of organic frozen strawberries has been linked to hepatitis A.

Hepatitis A is a contagious liver infection caused by the hepatitis A virus. The hepatitis A virus is found in the stool and blood of people who are infected. The hepatitis A virus is spread when someone ingests the virus, usually through close personal contact with an infected person or from eating contaminated food or drink.

Symptoms of hepatitis A can appear in two to seven weeks after exposure. Signs of illness include yellow skin or eyes, no appetite, upset stomach, pain in the stomach, throwing up, fever, dark urine, joint pain, diarrhea, and fatigue.

People who get hepatitis A may feel sick for a few weeks to several months but usually recover completely and do not have lasting liver damage. In some people, though, the illness may be so severe that the patient needs to be hospitalized.

Source: www.cdc.gov/hepatitis/hav/index.htm

 

Small Meat Processor Food Safety Assessment

Posted on by Karen Blakeslee

Small meat processors are in high demand in Kansas and there are many new facilities being opened to ease the demand.

The K-State Meat Science program wants to help identify food safety program goals of small meat processors. This may include working on a testing program, trainings, developing inspection documentation, managing food safety programs, etc.

Please take this short assessment to help us identify needs to improve education. The survey can be found at https://kstate.qualtrics.com/jfe/form/SV_2fsvAcVOmdsxoKq

For questions about this survey, please contact Dr. Jessie Vipham at jessiev@ksu.edu.

 

Preparing Hard Boiled Eggs

Posted on by Karen Blakeslee
Deviled Eggs
Deviled Eggs
Photo: Canva.com

Deviled eggs are a popular Spring appetizer for Easter meals and potlucks. The trick is getting the perfect hard boiled egg.

Fresh eggs that are hard boiled can be difficult to peel. It is best to purchase fresh eggs about one week in advance for success. Keep them refrigerated until ready to use.

To prepare hard boiled eggs on the stovetop, place fresh eggs in a sauce pan and cover with water by one inch. Cover the pan and bring to a boil. Remove from the burner and let the eggs sit in the hot water for 20 minutes. This helps keep the eggs tender and not get rubbery. Place the pan in the sink and allow cold water to pour over the hot eggs until they are cool. Remove eggs from the water and chill in the refrigerator. They can be store up to one week, unpeeled.

To peel the eggs, gently tap the eggs on a surface to crack the shell all around the egg. It helps to run the egg under water to pull the shell away from the egg. Once peeled, they can be used immediately. Keep cold in the refrigerator and use within one to two days.

Learn more at USDA Shell Eggs from Farm to Table.

 

Easter Egg Safety

Posted on by Karen Blakeslee

Easter is here and plans are being made to decorate eggs.

Dyeing eggs is a creative fun activity. After hard boiling eggs, dye them and store in the refrigerator. Use food-safe coloring or natural colors from other foods.

If using these eggs for the annual egg hunt, chose hiding locations protected from dirt, moisture, pets or other contamination. If eggs get cracked, toss them. Set out and hunt the eggs within two hours to keep them safe.

For more information, see USDA Eggs from Farm to Table.

Always wash your hands, all equipment and work surfaces before and after handling raw eggs.

 

The Myths About Safety of Raw Flour

Posted on by Karen Blakeslee
Flour
Always wash your hands after handling raw flour, dough or batter. Photo: Canva.com

Raw flour is just that. It is raw. To be consumed safely, baking or cooking it is a must. There are some misconceptions or myths surrounding raw flour that could lead to foodborne illness. Here are a few.

  • White flour is safer than whole wheat flour. During milling of wheat to making white flour, the bran is removed. This may reduce bacterial load by one log, which is not significant enough to be consumed raw.
  • Bleached vs. Unbleached flour. The bleaching process of flour has no effect on the overall safety. It only whitens the color of flour and is still raw flour.
  • Heating the flour in the oven or microwave. This is still not a proven step to heat treat flour at home before it is used. Flour is a low moisture food, and some bacteria can survive. Oven or microwave heating may be uneven or could catch the flour on fire.

Sources: Ardent Mills and North American Millers’ Association (Conference on Food Safety Education, 2023)

 

Food Recall Basics

Posted on by Karen Blakeslee
Recall
Photo: Canva.com

Food recalls happen almost daily for various reasons. But do you hear about them? Likely not unless it is a large amount of food or affects many people in multiple states. It is important to know that food recalls are issued because the problems can lead to illness or even death. Sometimes it is just an alert to inform consumers about potential health risks. Many times the source of a problem may not be readily identified.

Food recalls are issued for many reasons, including but not limited to:

  • Bacterial contamination.
  • Foreign objects in the food such as metal shavings or broken glass.
  • Contamination by a major food allergen and not listed on the food label.

Many food companies voluntarily issue food recalls. Those notices will come from the companies. Others will go through CDC, USDA or FDA. More information can be found at www.foodsafety.gov/recalls-and-outbreaks.

 

The Costs of Food Recalls

Posted on by Karen Blakeslee
Food Recall Costs
Photo: Canva.com

When a food recall happens, it can lead to irreparable damage to the company. Food loss is just one loss factor. Other costs can include:

  • Cost of destroying and disposing of the food.
  • Legal costs due to lawsuits and settlements.
  • Investigation costs to find the source of the problem.
  • Fees for government fines or expenses.
  • Crisis management costs to manage media and public relations.
  • Loss of revenue from food loss, lost sales, and loss of customers.
  • Reputation damage can lead to a business closing its doors.

The complex food chain must keep food safety at the forefront of their business to be proactive and prevent food recalls.

Source: https://esha.com/blog/true-cost-of-a-food-recall/

 

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