by Dana Angelo White in Food Safety, May 13, 2012
by Toby Amidor in Food Safety, May 8, 2012
Farmers’ markets are the prime destination for fresh and local food, but they’re not immune to germs and bacteria. Farmers work hard to comply with state and federal food safety standards but patrons also have to keep their eyes peeled (and their produce washed). Use our tips to help avoid food safety pitfalls.
Whether it’s organically grown or not, produce needs to be washed well. It’s a good thing that farmers’ market produce isn’t waxed like much of what you’ll find in the grocery store, but these local goodies are often covered with dirt. Rinse delicate items like berries, herbs and lettuces well just before use; rinsing them before storing them can cause them to get moldy or mushy. Sturdy produce like carrots, apples and potatoes can handle a good scrub. Thick-skinned foods like melons should be washed before you slice into them.
Some vendors turn their produce into drinks like apple cider. Look for pasteurized beverages, especially if you’re pregnant, elderly or serving them to young children.
by Dana Angelo White in Food Safety, Healthy Tips, April 24, 2012
Our recent post on 5 Healthiest Kids Meals stirred up controversy over chicken. Some folks felt that it’s loaded with artery-clogging saturated fat while others voiced their concern over how chickens are raised and fed. Here’s a breakdown of the good, the bad and the ugly.
Chicken is easy to prepare in a healthy way by grilling, roasting, sauteing, poaching, stir-frying and baking. According to the Dietary Guidelines for Americans, we should be eating lean sources of protein, including chicken. It is recommended to remove the visible fat and skin from chicken before eating to decrease unnecessary calories from fat. Here is a comparison of 3-ounces of chicken breast with and without the skin:
Without the skin:
Fat: 3 grams
Saturated Fat: 1 gram
Cholesterol: 73 milligrams
Protein: 27 grams
With the skin:
Fat: 8 grams
Saturated Fat: 8 gram
Cholesterol: 82 milligrams
Protein: 29 grams
As with most meat and poultry, it can get expensive. The problem is, most folks eat much higher portions that they really need. Purchasing 3-4 ounces cooked (about 4-5 ounces raw) per person can help keep portions at bay and control costs.
by Toby Amidor in Food Safety, April 22, 2012
- Is it time for a major fridge cleaning at your house?
Take a peek in your fridge or freezer. How many of these items do you have stocked?
It’s no big shocker that large portions of ice cream, butter and mayonnaise aren’t super healthy, but they’re not off limits as far as we’re concerned. For this list we’re highlighting 10 foods that you’re better off avoiding all together.
1. Expired Condiments
Condiments do last a while, but certainly not forever! Mold, yeast and other types of creepy-crawly bacteria can grow even in the chilly refrigerator, especially when stored in the warmest part of the fridge—the door. Check dates on all condiments and toss anything you aren’t sure about.
2. Sugar-Sweetened Beverages
Sodas, juice drinks and teas can dump hundreds of sugary calories into your day. A 2010 study published in the Journal of the American Medical Association found that most folks consume a whopping 21.4 teaspoons of added sugar each day. You’ll find anywhere from 12 to 22 teaspoons in just one bottle of sweetened (16 to 20 fluid ounces) of tea or soda.
by Dana Angelo White in Food News & Trends, Food Safety, April 12, 2012
- Your grocery bag may be green, but is it clean?
Many folks love their eco-friendly re-usable grocery bags. But when’s the last time you washed them? A new survey found that only 15% of Americans regularly clean their totes, putting them at a higher risk for food poisoning.
A recent survey conducted by the Home Food Safety Program found 85% of Americans aren’t washing their re-usable grocery bags. Raw foods like meat, poultry and fish carry harmful bacteria which can linger in your totes waiting to board ready-to-eat foods like produce. The risk is even higher with the spring weather setting in as bacteria love to flourish at warm temperatures. Luckily, it’s easy to keep you and your family safe from food bugs.
by Toby Amidor in Food Safety, Healthy Tips, February 14, 2012
- Is there pink slime in this beef?
A microbiologist who worked for the USDA let the cat out of the bag about something the food industry has been doing for years. What’s your take on the food issue everyone’s talking about: pink slime?
What is Pink Slime?
Tiny traces of meat left on beef carcasses are heated, picked, then bathed in ammonia to kill off any bacteria. These meat scraps dubbed “lean finely textured beef” (aka pink slime) are then mixed with ground beef prior to packaging to bulk up portions. Until recently, pink slimed beef was gobbled down by anyone who consumed ground beef from a fast food joint, grocery store or school cafeteria.
The meat industry defends that pink slime is in fact meat. The government says these ammonia-sprayed foods are safe to eat, but that doesn’t make the chemical-treated meat any more appetizing to many consumers.
by Toby Amidor in Food Safety, January 25, 2012
- Should you spring for bottled, or is tap just fine?
It’s the battle over water! Should you be dropping cash on bottled versions or is tap the way to go? We’re diving into this controversy and sprinkling you with all the facts.
There are different varieties of bottled water, depending on their source. Here is a rundown:
- Mineral water comes from an underground source and contains a certain amount of minerals and trace element like copper, zinc, and arsenic.
- Spring water is collected from a spring that flows naturally through the surface.
- Municipal water comes from a public source that is usually treated before it’s bottled. You may see it labeled as “purified water.”
Having bottled water available when you’re on the go is convenient and less messy (many reusable bottles leak), but recent studies conducted will make any bottle-loving person a skeptic.
According to a 2008 investigation conducted by the Environmental Working Group (EWG), a variety of contaminants were found in every tested brand of bottled water. Although tap water is typically tested annually, bottled water doesn’t have to meet the same testing standards and they don’t have to disclose results of any contaminant testing conducted. After conducting this research, the EWG concluded that the “purity of bottled water cannot be trusted…[and] consumer confidence in the purity of bottled water is simply not justified.”
Also, bottled water has a larger carbon footprint than tap water and doesn’t contain any of the added nutrients found in tap water (like fluoride)—though you can find bottled water that has been fortified with fluoride. the problem is, over-consumption of fluoridated water can lead to fluorosis which causes a brownish discoloration on the teeth. It also costs thousands of times more than tap water.
by Toby Amidor in Food Safety, Healthy Tips, December 30, 2011
- How clean are your kitchen counters?
The last place you want to get sick is your own kitchen. With poor food safety practices, your counter-top can be crawling with bacteria and viruses. Luckily, there are simple ways to prevent these bad boys from making trouble.
It’s a basic fact that our current food supply is tainted with bacteria. Even though every egg or piece of chicken may not contain salmonella, we still need to handle food as if they do. We do many tasks on our counters from chopping veggies to cleaning raw chicken to preparing our kids’ bagged lunches. This gives the food bugs opportunities to hang out on our counter-tops. Cross-contamination and poor personal hygiene are two easy ways pathogens can get onto our counter-tops. A third way is allowing high risk foods (like raw chicken and cooked eggs) to sit on our counter-tops for a long period of time.
Here are some common examples of food safety faux pas:
- Defrosting meat on your counter-top.
- Not washing your hands after going to the restroom and preparing food.
- Using the same cutting board and knife to prep raw foods like chicken and meat, then using the same area, board and knife to cut veggies for a salad.
- Cleaning the counter-top with a wet sponge only.
- Using the same kitchen towel to dry your hands, clean the counter-top, and then dry the dishes.
- Someone with the flu or cold touching the counter-top where food is eaten or prepared.
by Toby Amidor in Food Safety, December 1, 2011
Ever seen the movie Along Came Polly? There’s a scene where Ben Stiller explains why a bowl of nuts at a bar are so disgusting. Patrons drink, go to the restroom, don’t wash their hands and dig right back into that bowl. If you think you don’t want to hit a bar with bad-news-bearing Ben Stiller, I’m pretty much the same . . . maybe worse. Here’s why:
by Toby Amidor in Food Safety, November 21, 2011
- It was just on the floor for a few seconds, can you eat it?
I’ve heard of the 5-second, 10-second and even 30-second rule. You drop food on the floor and if you pick it up in time, then it’s okay to eat. Is this a safe rule to live by?
For the Love of Bacteria!
One of the most disgusting cases I’ve seen is a pacifier dropped on the New York subway floor. The mom picked it up, stuck it in her own mouth to clean and then right in the baby’s mouth. The pacifier was on the floor for about 5 seconds, but that’s enough time for bacteria to cling to food (or in this case a pacifier).
Bacteria love protein and carb-based foods that are moist and not too acidic. This includes foods like meat, chicken, eggs, dairy, cooked vegetables and cooked pasta. Once bacteria is on a food they love, they can double their number every 20 minutes—this means, one bacterium can become over 1 billion in about 10 hours, which is more than enough to get someone sick.
If you think acidic foods like lemons and tomatoes are safer foods, think again. In 2002, an outbreak of salmonella was reported from participants in the U.S. Transplant Games held at Disney’s Wide World of Sports Complex in Orlando, Florida. The culprit was thought to be Roma tomatoes.
- Safe turkey, safe fixins' = safe family.
Thanksgiving is the start of the holiday season where friends, family, and loved ones gather to have one fantastic meal after another. It’s not the time to skimp on those food safety habits that can make or break the festivities. Here are some simple reminders.
Purchasing the Goodies
At the market, be sure you check the quality of all the products you buy. Look at the color, firmness, and texture of the produce and meats and don’t forget to check the expiration dates on packaged foods. Once you pay for your groceries, be sure to get them stored in the proper place immediately—refrigerator, freezer or pantry. A few extra stops on the way home is plenty of time for bacteria to have a party on your food.
Make room for your turkey—overcrowding your freezer or fridge can actually raise temperatures dangerously high and spoil your food and ruin your equipment.