June 12 2008 CDC update - Investigation of Outbreak of Infections Caused by Salmonella Saintpaul

US: Attack of the tomato industry killers

11.jun.08

Financial Post

Terence Corcoran, editor of the Financial Post, writes that it started out as another killer tomato story - one Texas man dead from salmonella poisoning, 146 others suffering in 16 states - but now it's turning into the killer of the tomato industry story. How did that happen?

The usual. It begins with a food poisoning, gets picked up by brain-dead media, story flies out of control for 48 hours, regulators swing into extreme self-preservation mode, risk-ignorant consumers 2,000 kilometres away get confused and panicky, and the food in question - a billion dollar industry - gets blown away.

The bare bones junk science sequence of this week's tomato scare story couldn't be more illustrative of our absurd inability to cope with what are really local and relatively minor commonplace events that involve risk that is minimal to non-existent. Food scare stories are also commonplace, and occur even though food risks are generally easily controlled, preventable and avoidable. [MORE]

Latest FDA updates at http://www.fda.gov/oc/opacom/hottopics/tomatoes.html

This is some good background information on acrylamide.  It is still unknown whether the low levels seen in food pose a health risk, however if consumers are concerned, they can take measures to reduce acrylamide in their diet.

MB

USDA: Additional information on acrylamide, diet, and food storage and preparation.22.May.08 USDA http://www.cfsan.fda.gov/~dms/acryladv.html

1) Hot holding temperature changed from 135 F to 130 F.
2) Cut leafy greens listed as a PHF-TCS food requiring a maximum holding temperature of 45 F – this is storage temperature, not internal bag temperature. (Initially, the committee suggested a storage temperature of 41F or less, however industry rejected that due to limitations of current equipment.  I would not be surprised to see this limit lowered to 41 F in years to come.  Establishments purchasing equipment for leafy greens may wish to purchase coolers capable of maintaining a temperature below 41).
3) A section was expanded to include separate definitions for meat tenderization and meat injection.
4) An allowance for water rinsing after chemical sanitizer application, when appropriate residual contact time has been achieved.
5) A provision to allow cut tomatoes to be held for 4 hours after cutting, even if the starting temperature of the tomatoes was room temperature (In the Food Code, when handling a PHF-TCS products, products were to have an initial temperature of 41 F or below, or greater than 135. This provision will take into account the slicing of room temperature tomatoes.)
6) A statement allowing for partially cooking meat and poultry, as long as proper cooling procedures are followed. (Partial cooking of meat and poultry items are not specifically addressed in the Food Code.)
7) Removal of the term “critical item” from the food code and replace with a three tier designation of “Category 1”, “Category 2”, and “Category 3” (where “Category 1” designates where application contributes directly to the elimination, preventions, or reduction to an acceptable level, hazards associated with food borne illness or injury and there isn’t another provision that more directly controls the hazard; “Category 2” means an item that supports, facilitates, or enables the Category 1, and “Category 3” which represents pre-requisite programs such as general sanitation, equipment design, etc.)

- There was an interesting discussion on hand soap dispensers.  It has been shown that high levels of bacteria may be present in refillable dispensers.  The likely reason is that establishment employees may be diluting soap to extend their soap supply.  However, by doing this, the preservative concentrations are diluted out, resulting in bacterial contamination of the soap.
It was reported that bacteria  in the soap can be transferred to food from the hands of those using the contaminated soap.  Even doing it once may cause this issue for many subsequent refills.
- Reduced oxygen packaging for seafood – certain seafood items require storage temperatures lower than 41 degree F.  It is important that these fish items be stored at the lower temperature stated on the package, even though there are no provisions in the Food Code for the lower temperature settings.

With the recent outbreaks associated with under-cooking of pizza and potpies, the issue of microwaving is a hot topic right now. Below are some additional blurbs that you may find useful.

iFSN video: Cooking with a microwave
14.apr.08
International Food Safety Network
http://www.youtube.com/watch?v=X4JplRDDf6w
In October 2007, at least 270 people in 36 American states got sick with Salmonella after eating Banquet Pot Pies, leading to a national recall and prompting many to question the safety of microwave cooking. Since the outbreak, the manufacturer, ConAgra, has revamped their labeling to try to ensure proper microwave preparation by consumers. But questions still loom whether these label changes are enough, and may leave people wondering how to properly cook using a microwave.

Precautions should be taken when cooking with a microwave. Be sure to have a tip-sensitive digital thermometer on hand to check the status of the food. Only microwave food that has been stored according to directions, so the chances of contamination are minimized. Use a covered dish (non-metal and microwave safe) if possible, and arrange items so they don’t block each other, Microwave cooking does not easily penetrate the centers of larger food products, so it is important to try and cut the product into smaller chunks, or spread the product out.

For thick items that can’t be cut:

• use medium power;
• microwave for a longer period of time;
• stir, turn, or flip food halfway through to limit cold spots;
• let food stand for a couple minutes when finished microwaving; and,
• be cautious of bones (they can act as heat shields.

There are many other variables that dictate how well food is cooked in the microwave, including:

• type of container;
• physical state of food (frozen or thawed);
• type of food;
• product geometry;
• moisture content;
• bone presence; and,
• microwave wattage

The wattage of a microwave is located on the back or inside the door. Microwave power is grouped into high (1000 – 1300 W), medium (700-900 W) and low (500-600 W). Many labels on microwave foods give cook times for high, medium and low wattage microwaves, so it is handy to know the wattage being used.
There are hundreds of frozen, prepared products or meals, like pot pies, that may contain raw or fully cooked ingredients. The only way to know is to read labels carefully. Package labels may also contain instructions to cook to 165°F for poultry and 160°F for beef and other meats, and to verify doneness using a digital, tip-sensitive thermometer. To be on the safe side, leftovers should reach 145°F.

Microwaves are notorious for cold spots and temperature variation, so use a tip sensitive digital thermometer in multiple areas, at a variety of depths. Do this by slowly pushing the thermometer into the food, watching for variation in temperature. For thawing cuts of meat prior to cooking, these temperatures do not need be reached in the microwave. However, care should be taken to prevent contaminating the surfaces of the microwave with raw meat.

In some cases, the recommended cook times may not be sufficient to reach safe end temperatures. This is not an issue if the meat is pre-cooked and designated Ready To Eat (RTE). But, if the product contains raw meat then a tip sensitive digital thermometer must be used to make sure it is safely cooked. If the dinner has not reached the right temperature, put it back in for a minute or two and try again.

Microwaves do not destroy bacteria by radiation. Microwaves, like other cooking methods, use temperature, and the only way to know a food’s temperature is with a digital, tip-sensitive thermometer. These precautions should be taken if you’re going to microwave last night’s leftovers, or a TV dinner. Carefully read and follow the manufacturer’s instructions, and always check to make sure you’ve reached a safe temperature. If the right temperature hasn’t been reached, then microwave the food a little longer.

Ensuring the safety of microwaveable foods: How to determine the wattage of your microwave
Colorado State University

Microwave ovens have become commonplace appliances in homes, work environments, college dormitories, hotel rooms and convenience stores. The variety of microwavable foods has increased in recent years with the latest generation of products including single-serve packages, organic products and reformulations focused on improving healthfulness [MORE]

Food safety issues of not-ready-to-eat meals

• After purchase, refrigerate cantaloupes promptly.
• Wash hands with hot, soapy water before and after handling fresh cantaloupes.
• Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don't use soap or detergents.
• Use clean cutting surfaces and utensils when cutting cantaloupes. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and the preparation of cantaloupe.
• If there happens to be a bruised or damaged area on a cantaloupe, cut away those parts before eating it.
• Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours.
• Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.