Keith Nunes of MeatPoultry.com reports that some commercial poultry processors have begun using a bacterial culture developed at the University of Arkansas (U.A.) that may reduce the levels of pathogenic Salmonella and Campylobacter in live poultry. The probiotic is helping processors increase the safety of food products and poultry science researcher Billy Hargis believes his research team can do more.
“We have not bothered to patent this specific culture because we don’t think this is the best we can do,” said Mr. Hargis, who is working on the Food Safety Consortium project in the U.A. Division of Agriculture. “We think we can find better cultures. This is just the best we have found so far. We think we can make it more effective.”
The culture is unique because unlike previous cultures that have been tested, this is a “defined culture” — entirely derived from a single defined group of bacteria.
“They’re known organisms, specific isolates that are well characterized,” Mr. Hargis said.Continue Reading University of Arkansas promoting probiotic research
Food safety at root of K-State institute
According to Scott Rothschild of Ljworld.com. in the post-Sept. 11 world, concern about maintaining a safe food supply has been a top priority for many, especially in agricultural states such as Kansas that help feed the world.
That is one reason why Kansas State University, already a major center of food safety research, lobbied hard for passage of state legislation in 2002 that helped fund the $54 million Biosecurity Research Institute.
The building on the Manhattan campus is scheduled to be completed in September, and officials say it will put K-State on the map in food safety.
“This adds a lot of value to Manhattan and Kansas,” said Rep. Kenny Wilk, R-Lansing, a sponsor of the 2002 research facilities legislation.Continue Reading Food safety at root of K-State institute
A little vomit goes a long way
HotelChatter reports that Chicago’s Drake Hotel suffered some bad press recently, when 150 people became ill after eating at the hotel’s restaurant. Now one of them is suing.
The woman, whose name was not disclosed (maybe she doesn’t want it associated with vomit and diarrhea?) is charging Hilton Hotels, Drake’s parent company, with negligence in
Which Cut Is Older? (It’s a Trick Question)
Marian Burros of The New York Times reports that if some of the meat in supermarkets is looking rosier than it used to, the reason is that a growing number of markets are selling it in airtight packages treated with a touch of carbon monoxide to help the product stay red for weeks.
This form of “modified atmosphere packaging,” a technique in which other gases replace oxygen, has become more widely used as supermarkets eliminate their butchers and buy precut, “case-ready” meat from processing plants.
The reason for its popularity in the industry is clear. One study, conducted at Oklahoma State University for the Cattlemen’s Beef Board in 2003, said retailers lost at least $1 billion a year as meat turned brown from exposure to oxygen, because, though it might still be fairly fresh and perfectly safe, consumers simply judged meat’s freshness by its color.Continue Reading Which Cut Is Older? (It’s a Trick Question)
There’s a right way to wash your hands
Roger Richards of The Virginian-Pilot reminds us that there’s a right way to wash our hands.
We all know that if we washed our hands after using the bathroom and before meals, we would be a lot healthier. Those germs we spread around on our hands cause those around us a lot of sickness.
But
Montana firm recalls beef sausage for potential contamination with microbiological pathogens
Per the FSIS, Hi-Country Snack Foods, a Lincoln, Mont., firm, is voluntarily recalling approximately 219 pounds of beef products due to potential contamination with microbiological pathogens, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.
While the product label advises consumers to “refrigerate after opening,” this product must be refrigerated at all times to prevent the growth of pathogens that could potentially cause illness.Continue Reading Montana firm recalls beef sausage for potential contamination with microbiological pathogens
Americans enjoy better food and more pesky bugs with it
Steve Miller of Lansing State Journal reports that we might eat better than Henry VIII, but with such luxury comes the enhanced threat of food-borne illness. More bacteria than ever lurk at the end of that fork.
“We have better and more food in this country than in any other place in the world,” said Diane Gorch, planned programs supervisor at the Ingham County Health Department, who heads a seven-person staff in charge of food inspections at 1,148 establishments.
And while we dine finer than royalty in ages past, Gorch said, “the way the world works now, we have exotic bugs that have never been around us before. So the opportunity for food-borne illness is greater now than it was 20 years ago.”Continue Reading Americans enjoy better food and more pesky bugs with it
The top five mistakes people make in the kitchen
KOTA Territory News reports that most people think of food safety in the summer when grilling and picnics are at their peak. However, food safety is important year-round and no matter what the season, preventing foodborne illness should be top of mind. Whether you’re cooking a five-course meal or preparing food for a tailgating party, it’s crucial to know how to keep your food safe, especially when cooking for family and friends.
According to the Center for Disease Control (CDC), millions of people get sick each year from food poisoning, but that number is declining. The latest CDC data shows that the overall incidence of foodborne illness attributed to E. coli O157:H7 has declined 42 percent in the last few years, meeting the United States’ Healthy People 2010 goal six years ahead of schedule. While the risk is extremely low, consumers can eliminate the possibility of foodborne illness by avoiding the five most common mistakes made in the kitchen:
Those who dabble in the kitchen and experienced chefs alike need to safeguard themselves from making everyday mistakes when preparing food for family and friends. “The good news is that our food is safer than ever. The government recently reported that foodborne illnesses are decreasing significantly, and America’s beef producers have played an important role in making this happen,” said Chef Whitney Werner, certified executive chef at Whitney’s at the Santa Monica Beach Club and president of the American Culinary Federation’s Los Angeles chapter.Continue Reading The top five mistakes people make in the kitchen
Just stay home: We know we shouldn’t work when we’re sick. So why do we?
Kathleen Lavey of the Lansing State Journal reports on Dan Domanowski, who is part of a sea of mid-Michigan workers who shake off illnesses to report to work. Some under-the-weather workers head to the office out of dedication. Others don’t want to shift their duties onto colleagues, or face huge lists of postponed tasks when they return to work. Some don’t get paid if they don’t show up.
But dedication can come at a cost.
A worker infected with the norovirus went to work at Carrabba’s Italian Grill on Jan. 28 and Jan. 29, said Barry-Eaton District Health Department officials. As many as 430 people who ate at the Delta Township restaurant got it, too, vomiting and racing to the bathroom with diarrhea.Continue Reading Just stay home: We know we shouldn’t work when we’re sick. So why do we?
Proper handling of fruits, vegetables
Heather Drozd of the Saskatoon Sun reports that vegetables and fruit are well known for their powerful health-protecting benefits. What is less well known, is that these valuable foods can also be sources of food borne illness when they are not properly handled.
Canada’s Food Guide to Healthy Eating recommends eating at least five servings of a variety of vegetables and fruit each day. These foods provide a wide range of plant compounds, known as phytochemicals. Phytochemicals have been shown to protect against many diseases, including heart disease, cancer and stroke.
Bacteria and viruses can contaminate vegetables and fruit and lead to food borne illness. These can come from soil, water and/or handling during harvest and transport. Pesticide residues may also be present.Continue Reading Proper handling of fruits, vegetables