What are your thoughts about so many food items being recalled for contamination? Currently, grape tomatoes, ground beef and cantaloupes are several of the items recalled for bacterial contamination. Tyson Fresh Meats Inc. has recalled 131,000 pounds of ground beef for potential contamination with E. coli O157. This form of E. coli is potentially deadly. No doubt you’ve heard about the deaths resulting from cantaloupes contaminated with Listeria or what’s referred to as listeriosis.
So what signs should you watch for if you think you’ve consumed a tainted cantaloupe? First, and don’t miss this… it’s really important. According to the Centers for Disease Control (CDC)Listeria symptoms may not show up for up to two months so don’t forget this if you consumed a cantaloupe from the recall list and start to have any of these symptoms. Listeria bacteria can grow in the cantaloupe at room and at refrigerator temperatures.
Headaches, stiff neck, confusion, loss of balance and convulsions
Diarrhea and/or other gastrointestinal symptoms
Listeriosis is an invasive infection: means the bacteria spread beyond the gastrointestinal tract.
What can you do day-in and day-out to keep yourself and your family safe from potential food poisoning resulting from E coli, Listeria or other dangerous pathogens? These recommendations from the CDC may sound silly or like no-brainers but you would be surprised how many people do not follow proper sanitation when they touch or handle food.
Wash raw fruits and vegetables thoroughly under running water before eating, cutting, or cooking. Even if the produce will be peeled, still wash it.
Scrub firm produce such as melons and cucumbers with a clean produce brush.
Dry the produce with a clean cloth or paper towel.
Separate uncooked meats and poultry from vegetables and fruit, cooked foods, and ready-to-eat foods.
Wash hands, knives, countertops, and cutting boards with hot, soapy water after handling and preparing uncooked foods and raw produce.
Obtain a refrigerator thermometer and check the temperature. The refrigerator should be 40°F or lower and the freezer 0°F or lower.
Clean regularly the inside walls and shelves of your refrigerator with hot water and liquid soap, then rinse.
Forget about relying on the color or look of meat to tell you if it’s done. A look-see is not accurate at all. If you don’t have a food thermometer, get one. It’s one of the best investments you can make and the only way to know the real temperature.
Check out this quick video on ways to protect yourself and your family from food poisoning. Let these tips become part of your routine every time you touch food!
Did you hear that a study from the University of Texas published in the journal Pediatricstested over 700 lunches belonging to preschoolers and found that 98% of the perishable products such as meats, vegetables and dairy products were in the unsafe temperature zone or rather the zone for growing bacteria?This danger zone is from 40-140 degrees so room temperature falls in this range.
What does this mean? If you’re packing lunches and they remain at room temperature for over two hours the food may become a breeding ground for bacteria. It’s a must-do to include a couple of cold packs and freeze items such as grapes, juice packs or bottles of water that will thaw as the day wears on. All of these tricks matter when it comes to keeping food safe.
Let’s scrub up on food safety:
1. If your children or you take a packed lunch, first find out if there is an option to put the lunch in a refrigerator. If not, the best lunch box choice is one that’s insulated plus will hold several cold packs. Cold packs tucked around the perishable items sounds like overkill but it’s the safe way to go. Freezing items such as grapes and juice boxes also helps keep perishable items cold. What items do you freeze?
2. What about preventing food poisoning at home with produce you purchase for lunches? Wash fruit and veggies when you bring them home BEFORE they go in the refrigerator or fruit bowl. Why? Salmonella and other bacteria can be on the outside of your cantaloupe or kiwi and will contaminate the fruit when you bite or cut into it.
3. When you walk in your kitchen to make lunch for the kids or yourself or when you eat lunch at work for that matter, the first thing to do is wash your hands. You would think washing hands is a no-brainer but you’d be surprised how many people use their computer keyboard, cell phone, TV remote or other items known to be covered with bacteria and then touch food. This is a very easy way to cross contaminate or spread germs from one item to something else. Use a hand sanitizer if a sink isn’t available. No need to become germ phobic just be smart about what you do and you lower the risk that anyone gets sick.
As we’re getting ready for fall schedules, last weekend I made a batch of Banana, Date & Walnut Muffins and put them in the freezer. Some of my college roommates are coming for a visit and I want to have some breakfast and snack muffins on hand. The muffins are naturally sweet from the dates and bananas and make a nice lunch box treat.
Food Recalls: 3 Tips to Help Keep Your Family Well
Does it seem to you that food recalls are occurring way too often? Have you been affected by one of the recalls? Safe and sanitary food and water should be a given in our country. It’s one less thing we should have to be concerned with.
When a food recall occurs, what can you do to help keep your family well? No need to become bacteria phobic… just be smart about what you do.
First, if you think there is a potential problem with a food, you can report this problem at foodsafety.gov. On the home page, you will see a link to report a problem. You’ll also see a link to ask questions from experts.
Plus you can find most any type of food safety information from how to keep your food safe during a hurricane to Q & As about the current recalls, such as what you should know about the egg recall.
If there is a food recall (assuming you are not one of the ill folks reporting the problem), find out if it affects you and your family at recalls.gov.
This site is like a “one stop shop” for government recalls. You’ll not only find recalls on food but also medicine, consumer products, cosmetics and more.
Another helpful site is the Food and Drug Administration at fda.gov. On their page for recalls, market withdrawals and safety alerts, you can sign up to follow the recalls on Twitter or download their product recalls mobile phone ap.
There is even a food safety alerts and tips widget for your website if you desire.
Don’t forget to register at the WDBO Nutrition & Health Center to win the back-to-school giveaway from Pirate’s Booty…a three-month supply of Pirate Brands products.
What bugs me the most is that the recalls tend to occur well after the food has been sold and many times consumed. Yes, I understand that illness occurs after consumption of tainted food, which then prompts the r
ecall, but by that time it can be too late for many people.
Why is it that in this country of brilliant scientists and innovative industry, illness has to occur before food safety is addressed? Yes, we have food safety guidelines and regulations in effect. But with the frequency and severity of recalls, it begs the question as to whether food safety and sanitation regulations are adequate and working or need to be updated now.
For easy tips to help prevent food-borne illness at home and work, listen to this week’s podcast.
There are steps you can take at home to reduce the risk of food poisoning from pet food:
You know this step but if you’re like me…have probably skipped it. Wash your hands or your children’s hands after you touch pet food and pet dishes. I can’t tell you how many times I have reached in the dry cat food bag for a few nibbles, given them to my cat and not thought about it.
Clean pet food bowls and their eating area routinely.
Avoid bathing infants in the kitchen sink and avoid cleaning pet dishes in the bathtub. This cuts down on cross contamination or bacteria from food that may stay in the bathtub or the kitchen sink and end up on the baby.
Have you noticed that food recalls have become much more frequent? Recently you may have heard about dry pet food being linked to salmonella, bacteria common in food poisoning. This particular outbreak affected about 80 people in the eastern US, 11 of whom were put in the hospital. Almost half of those who got sick were ages 2 and younger…yes…you read that right.
The children didn’t get sick from eating the dog and cat food but rather from touching it or the pet food dishes and then putting their hands in their mouths. The bacteria were cross-contaminated or transferred from the food or dish to the hands and to the mouth.
Researchers from the Centers for Disease Control and Prevention (CDC) stated that heating during food processing typically kills salmonella germs and that contamination may have occurred during a later process where food was sprayed with flavor enhancers.
Wash reusable bags regularly…toss them in the washer or hand wash if you prefer.
Designate certain reusable bags for meat only and wash them regularly.
Wash fruit and veggies when you bring them home BEFORE they go in the refrigerator, pantry, or fruit bowl. Remember that salmonella and other bacteria can be on the outside of your cantaloupe or kiwi and will contaminate the fruit when you cut it up.
Keep separate reusable bags for other uses such as snacks, gym clothes, books, and shopping.
Think about this…reusable bags that are never washed are a breeding ground for bacteria. If you put raw meat and veggies in the same bag, cross contamination can occur.
Bacteria from the raw meat can get on the fruit and veggies that then take up residence in your refrigerator, fruit bowl, etc. As bacteria grow in the bags, your risk for potential food poisoning goes up.
Do you enjoy a good green salad? I do. Is your salad mainly leafy greens or do you go overboard and create a nutritional nightmare? Not hard to do at a lot of salad bars, is it? Everything seems to call your name and tempt you. How do you build a healthy salad with a nutritional profile that’s powerful for your body?
Try these three easy tips:
1. Start with a base of leafy greens. Red leaf, green leaf, arugula, spinach, or a mixture…whatever you like. Try different greens. I rotate them depending on what’s available and what looks good that week. I’m often asked this question and you may wonder as well “Do I need to rinse the prewashed bagged salads?” Most bags of greens say triple-washed so you would think there’s no need to rinse again.
Don’t miss this….tests on salad greens performed by the Consumers Union and reported in the March 2010 issue of Consumer Report found bacteria that are common indicators of poor sanitation and fecal contamination in their samples. They tested baby greens, organic greens, bagged greens and clamshells. Nothing made a difference. Their conclusions were to buy packages as far from the use-by-date as possible, rinse the greens even if the bag says prewashed or triple-washed and prevent cross contamination in your kitchen by keeping greens away from raw meats. My suggestion is to make sure to clean your salad spinner or colander after each use just in case bacteria adhere to the surfaces.
2. Kick up your veggie intake for the day. Add chopped carrots, green peppers, sliced tomatoes or cucumbers, yellow or zucchini squash, broccoli…basically take a look and see what vegetables you have on hand and toss them in. They add flavor, crunch and a boot load of nutrition. I also like fruit in my salad so I’ll add apple slices, strawberries, dried blueberries and cherries, even watermelon. What do you add to your salad that makes it healthy and delicious?
3. Add lean protein. My girlfriends always say they’re only going to have a salad for lunch. They order one with greens and a few veggies. In an hour or so, they’re hungry again. Sound familiar? Protein has many important roles in your body from helping you to feel full and satisfied longer to maintaining your muscle mass…no matter what your age. Add sliced chicken, turkey, fish or lean beef, low fat cheese or a hard-boiled egg. If you’re vegetarian or eating some meatless meals, try cubes of tofu or chickpeas or a chopped veggie burger.
Can you believe it’s September already? Labor Day weekend is almost here and many of you will be having some type of party or family get-together. With all the media attention I know you have the swine flu, colds and the regular flu on your mind but food recalls and food poisoning are right up there in importance. Eating and hosting functions at home are on the rise due to the tight economy. Many people are not aware of basic steps to prevent food poisoning in their own kitchens. Did you know that bacteria are not only found in food but lurk in your kitchen sponge and on your counter tops? The last thing you want to do is send anyone home with food poisoning.
Let’s scrub up on food safety with some easy tips to keep your kitchen clean and safe and your family healthy. So how do you stay healthy and prevent food poisoning without becoming germ phobic? I’ve compiled tips from the Centers for Disease Control and Prevention, the USDA and the FDA. Their websites have a lot of info if you want even more tips.
Let start with your kitchen sponge. If you use a sponge or a dish cloth in your kitchen, wet it and toss it in the microwave for one minute on high every day, run it through the dishwasher daily or sanitize it in water with bleach. If you use it to wipe up raw meat juices, wash it out with soap and hot water and nuke it again. Or use recycled paper towel so you can toss it. Not as green an option but a safe one. If you use a dish cloth and this goes for dish towels as well, use a fresh one each day and wash the dirty ones in hot water. You know what I’m talking about…..that dish cloth or towel that stands on its own and is stinky….bacteria heaven. And while you’re at it sanitize the sink when you’re done in the kitchen. Wash it with hot soapy water or bleach water…about 1 teaspoon of bleach per quart of water…it’s cheap and easy. You can mix it up in a plastic spray bottle to keep on hand.
When you walk in your kitchen at home or at work, the first thing I want you to do is wash your hands. You would think washing hands is a no-brainer but you’d be surprised how many people use their computer keyboard, cell phone, TV remote or other items known to be covered with bacteria and then touch food in the kitchen or food anywhere for that matter. This is a very easy way to cross contaminate or spread germs from one item to something else…in this case, the keyboard to the cutting board or counter or microwave…whatever you are using or to the food itself. So wash well, count to 20…you know…1 Mississippi, 2 Mississippi. Or use a hand sanitizer if a sink isn’t available.
I’m sorry I even have to mention this but washing hands after a visit to the bathroom is not even worthy of a discussion…just do it….many people don’t and germs transfer from the door handle to your hands and then to everything you touch and eat.
Do you use the microwave most every day to cook your breakfast sandwich or frozen dinner? Then you don’t want to miss this tip. Many people just toss the item in the micro for a little while and think they’re good to go. Not so. Microwaves can cook unevenly and leave cold spots in your food where bacteria can survive. It’s really important to follow the directions on the package of the item you’re cooking. These items have been tested and the microwave cooking directions are specific to them. Standing time is important as cooking actually continues during this time. You want the item to be cooked completely through and reach the necessary internal temperature to prevent food poisoning. It’s a smart idea to have a food thermometer. This way you can check the internal temperature which in most cases should be at least 165 degrees. You can find food thermometers in hardware stores, kitchen stores or house wares departments and they’re inexpensive.
Now it’s important to wash your watermelon and cantaloupe, citrus and other melons before you cut them. Why? Remember that you cannot see, taste or smell bacteria but it’s there. We know now that bacteria hang out on the skins of watermelon and cantaloupe and if you don’t wash them, guess where the bacteria go when you cut into the fruit with a knife? You got it…right into the flesh of the fruit and then you eat it.
Now that produce comes from all over the world, it has many opportunities to become contaminated. My motto has basically become to assume the produce is contaminated and wash it before you eat it. Wash all products from apples and carrots to kiwi, grapes and berries…doesn’t matter what it is. Even if you plan to peel it, wash it first because of what we just talked about.
And last but not least…how long can food sit out at your party, in front of your TV, or on the counter before bacteria starts to grow? Two hours and that’s it…then it needs to go in the fridge or else be on ice or heated to maintain a safe temperature.
Be smart and savvy when it comes to protecting your health and your family’s health from food poisoning and the often severe illnesses that can result. Put these tips we’ve talked about into action and help keep the bad bugs at bay.
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