Posts Tagged: Food Safety
At Super Bowl parties, dropped passes and missed tackles should be the only things making football fans' stomachs churn. Leaving food out for more than two hours can be hazardous to your health and that of your guests, cautions a UC Cooperative Extension nutrition expert.
You may be thinking, “I've eaten food that sat out longer than two hours and not thrown up.” Consider yourself lucky.
“We keep learning more about foodborne illness,” says Patti Wooten Swanson, UC Cooperative Extension nutrition advisor in San Diego County. “We probably did get sick, but we thought it was something else, like the 24-hour flu.”
She added that kids, diabetics, pregnant women, older adults and people with weakened immune systems are more susceptible to foodborne illnesses.
For Super Bowl Sunday and throughout the year, Wooten Swanson offers these food safety tips:
- Thaw turkey or meat in the refrigerator.
- Don't wash raw meat or poultry in the sink before cooking.
- Use a meat thermometer to determine when meat or poultry is done.
- Put leftovers in the refrigerator within two hours.
- On the fourth day, throw leftovers away.
Thawing foods correctly and storing them at the right temperatures is important, said Wooten Swanson.
“Bacteria grow very rapidly,” she said. “From 40 degrees to 140 degrees is what we call the danger zone. We encourage you to get food out of that temperature range as soon as possible. Don't let food sit on the table after you finish eating and go to watch TV.”
She also recommends not leaving food out the length of the game.
“Chips are fine to leave out,” Wooten Swanson said, “But put the salsa and guacamole in small containers, then put out new bowls at halftime. Take away the original containers to wash or discard. You don't want to refill a bowl that has been out for 2 hours.”
As I inhaled my salad, I couldn't help but think of the recent E. coli O157:H7 outbreak that affected at least 24 people in the U.S. and more than 40 in Canada. Originally it was blamed on Romaine lettuce, but early in January the CDC said in a statement that the likely source of the outbreak in the United States appears to be leafy greens. However, officials have not identified a specific type of leafy green or specifically where it originated.
A 2013 report from the U.S. Centers for Disease Control revealed that 46 percent of all foodborne illnesses that led to hospitalization or death between 1998 and 2008 were attributable to fresh produce. The report brought to the consumers' attention that, while fresh fruits and vegetables are the cornerstones of a healthy diet, when improperly handled, they can be fatal.
In spite of these sobering statistics I feel confident to continue my consumption of raw produce, in part because of the knowledge of such things as the Specialty Crop Block Grant Program administered by CDFA to create and deliver educational materials for growers to assist in conducting agricultural water sampling and environmental assessments. The grant is part of an effort to help growers meet the requirements of the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR) standards for safe foods.
Western Institute for Food Safety and Security (WIFSS) and UC Agricultural and Natural Resource (ANR) personnel - including pathologist Bennie Osburn, UC Cooperative Extension specialist Alda Pires, UCCE specialist Erin DiCaprio, and WIFFS staff Heather Johnson and Ronald Bond - are developing a guide for California's mid- and small- farm specialty crop growers to meet the requirements of the PSR. Training materials, including online and face-to-face field exercises, will be developed for extension specialists and farm advisors. To facilitate the learning experience, there will be online information in multiple languages including Spanish, Hmong, Mandarin and English to meet the diverse needs of California specialty crop growers. The final step in the process will be to deliver the course materials in seven outreach workshops in those regions of California where mid- and small-sized growers are located.
With UC Davis and UC ANR working together to support California specialty crop growers as they work to meet the new compliance standards of the FSMA PSR, we can long enjoy the abundant, fresh leafy green produce produced in California's fertile valleys.
California tree nut growers will soon have to comply with new agriculture water testing requirements under the Produce Safety Rule in the 2011 Food Safety Modernization Act (FSMA). University of California researchers and advisors are holding seminars to share information about the agricultural water requirements and proper water sampling methods in order to be in compliance with the regulations.
While irrigation or spray water is generally not the source of contamination, it is a vehicle for pathogens that are harmful to humans, especially on produce that is consumed raw; therefore, agricultural water was included as a part of the new regulation.
The UC Cooperative Extension office in Yolo County was the site of the first information sessions for nut tree growers/producers. It was an ideal location, as the fertile soils of the Sacramento and San Joaquin valleys are home to the largest tree nut production industries in the U.S. Some nuts are also grown in the coastal valley regions and Sierra foothills.
Good news for nut consumers
The new regulations and the focus on food safety practices, particularly within the nut tree industry, is of great interest because of the popularity of nutritious and delicious tree nuts. I for one am a big consumer. My day starts with almond butter on toast. That's followed by snacks of raw walnuts and dates. And there's always the handful of roasted pistachios to be grabbed for a salty treat.
It is lucky for someone who is nuts about nuts to live in California. The state is the nation's No. 1 walnut, almond and pistachio producer. California produces 80 percent of the world's almonds. We produce one million tons of almonds each year, followed by walnuts at nearly half a million tons, and pistachios at over a quarter million tons.
The California Department of Food and Agriculture reports the state's leading agricultural export products by value in 2015 were almonds ($5.14 billion), dairy products ($1.63 billion), walnuts ($1.49 billion), wine ($1.48 billion), and pistachios ($848 million).
Melissa L. Partyka, an ecologist at the UC Davis Western Institute for Food Safety and Security, (WIFSS) and Ronald F. Bond, a water quality researcher and field coordinator with WIFSS, are engaging local growers on issues of food safety and helping to educate them on not only the regulations but on ways to improve their water quality.
Partyka and Bond are staff in the UC Agriculture and Natural Resources' Vet Med Extension and Atwill Water and Foodborne Zoonotic Disease Laboratory, headed by UC Cooperative Extension specialist Rob Atwill, director of WIFSS.
They are affiliated with the Western Center for Food Safety, a Food and Drug Administration Center of Excellence, and are helping break down the regulations for the growers, regulations which can be a little overwhelming to the untrained.
Agricultural water, according to FSMA, is that water used to irrigate, treat, harvest, wash commodity or equipment on farm.
Growers are required to test water if it:
- Comes in contact with the harvestable portion of the commodity
- Is used to clean harvest equipment
- Is used to mix pesticides/fungicides applied to commodity
- Is used by harvest crews to wash hands
As of January 2016 growers will have 2 to 4 years (depending on farm size) to comply with most aspects of the Produce Safety Rule. Basically, the larger the production, the higher potential for risk to the consumer. How often a grower samples water depends on the water source. Well water requires an initial four samples, followed by one sample per year. Surface water, requires an initial 20 samples, followed by five samples per year. Water samples should be collected as close to harvest as is practical. During a long harvest season, samples can be spread out; in short harvest seasons, samples should be collected closer together; and in multiple harvest seasons, samples should be taken near each harvest if water is coming from the same source.
A full day workshop to be hosted by UC Cooperative Extension is planned for late June. Look for announcement of date, time, and location on the following websites: www.wcfs.ucdavis.edu, http://ucanr.edu, www.wifss.ucdavis.edu.
What is the role of trust in our food system? Here in the United States, our trust in food is often implicit. We can generally trust that the fruits and vegetables we buy at a grocery store or farmers market are safe to eat — and we are often free to shop without even thinking about that trust.
Between farmers and agricultural scientists too, trust often plays an important role. If you're a farmer, you need to be able to trust that investing your time or money in a new technique or in attending a workshop will indeed improve your business.
But it can be easy to forget that trust is a critical first step in many of these agricultural relationships.
Establishing trust between actors in a food system has been critical for a Horticulture Innovation Lab project in Cambodia, focused on increasing the amount of safe vegetables available to Cambodian consumers. Project leaders from UC Davis and UC ANR — Glenn Young, Jim Hill, Cary Trexler, David Miller and Karen LeGrand — are actually traveling right now in Cambodia to launch a new phase of this project. They are partnering with scientists from Cambodia's Royal University of Agriculture and the University of Battambang. The researchers plan to expand upon their past successes, working together with farmers, marketers, and input suppliers to build trust while building safe vegetable value chains.
One key to their past success was that before introducing farmers to new agricultural technologies, the researchers first connected with farmers socially, by starting community savings groups. In these savings groups, farmers could build relationships and trust, while increasing their own savings and accessing small loans.
This social aspect of the project was the focus of a video made by UC Davis graduate students Thort Chuong, Elyssa Lewis, and Katie Hoeberling. This 3-minute video was a finalist in the World Food Day Video Challenge:
Building trust and resilience in a safe vegetable value chain in Cambodia Interviews for the video were conducted as part of a student thesis and supported by the U.S. Borlaug Graduate Research Fellowship program.
Though he is now studying at UC Davis as a Fulbright Fellow, Chuong was originally hired to work with farmers on the first phase of this project in Kandal province as an agronomist and field facilitator.
“At first I just wanted to focus on the agronomy part,” he said. “But then I saw the advantages of being a [savings group] member and thought, wow, this is a great thing to do.”
In fact the advantages were so great that on the weekends he returned to his hometown, gathering his neighbors and relatives together to start their own savings groups. Members have a safe way to save money, an easier way to secure small loans, and earn a little interest too.
Farmers in these savings groups were able to save considerable amounts of money and provide loans to each other for things like seeds, field preparation, labor costs, school fees, wedding costs, even in one case a new house — with each member contributing $5-25 per week for a year.
With trust and community established, some of the farmers in the savings groups also decided to try out a new agricultural technology in partnership with the scientists, using nethouses for pest management to avoid spraying pesticides. (In many countries where pesticide information is inaccessible to the average farmer, it is not uncommon for farmers to keep a separate garden to feed their family — in order to avoid eating even their own crops that they are selling to the market.)
The new, safe vegetable value chain they were part of grew and strengthened, as the international team connected these farmers to a marketer who needed to source vegetables grown without pesticides. That marketer then sells those vegetables to consumers in the capital city of Phnom Penh, who were able to trust the vegetables they bought from her are indeed safe to eat.
The Horticulture Innovation Lab is led by a team at UC Davis, with funding from the U.S. Agency for International Development, as part of the U.S. government's global hunger and food security initiative called Feed the Future. Learn more about Horticulture Innovation Lab researchers and their projects in Asia, Africa and Central America.
In mid-September in California's Sacramento Valley the weather begins to tease us with the sense that fall is on its way. Interestingly, as the nights drop in temperature so too drops the desire for the fresh fruits we've enjoyed all summer. The melons, peaches, and plums have dwindled or disappeared from hometown fruit stands and our taste buds are being tickled by the site of the golden pears and the multiple varieties of apples newly arrived from local orchards.
Late in September our antennae go up at the sight of the colorful variety of sparkling fresh apples. During the summer months the abundance of fresh fruit might cause us not to reach for an apple, other than to pay attention to the old adage, “An apple a day keeps the doctor away.” The sight of the Washington sticker on the apple changes everything.
It's understood that it takes water to grow the fruit we consume. Something likely not appreciated is that researchers from the University of California and the Washington State tree fruit industry are working to understand the risk that water used to grow tree fruit may pose for human health. Water is a vehicle for bacteria that can cause foodborne illness.
Water quality training seminars for growers that have to comply with new water testing requirements have already begun in Washington with the leadership of UC Davis researchers such as Melissa Partyka, Ronald Bond, and Jennifer Chase and Ines Hanrahan of the Washington Tree Fruit Research Commission. Planning for others is underway in many other regions of the United States. These workshops are spreading the word about proper methods for obtaining accurate water samples in order to be in compliance with regulations in the Produce Safety Rules for the Food Safety Modernization Act (FSMA).
Partyka, a staff researcher and doctoral candidate in the Graduate Group in Ecology at UC Davis, Bond, a water quality researcher and the field research manager, and Chase, a doctoral student in the Graduate Group in Epidemiology, are all in the UC Agriculture and Natural Resources' Vet Med Extension and Water and Foodborne Zoonotic Disease Laboratory, headed by UC Cooperative Extension specialist Rob Atwill, which is within the Western Institute for Food Safety and Security. Dr. Hanrahan has become a valuable partner and liaison to the tree fruit industry, helping to both organize and staff the inaugural workshops while advocating for greater collaboration between UC Davis and Washington State University Extension.
The UC Davis team of Partyka, Bond, and Chase, have been in Washington State conducting research and workshops, which will help answer key questions for the tree fruit industry. For instance, whether growers can sample cooperatively and the impact of hold-times on testing accuracy. The trio are members of the Western Center for Food Safety, (WCFS), a Food and Drug Administration Center of Excellence, tasked to conduct research directly related to the FSMA food safety rule for agriculture water.
Bond, Chase and Partyka are featured in an article titled “Simple steps for water sampling” published in the July issue of Good Fruit Grower Magazine. The article, which helps demystify sampling for regulatory compliance, was based on interviews held during the agricultural water quality workshops conducted by these three in Washington last May. The main article is accompanied by two additional guides: one titled “The math of food safety,” explaining the math required for agricultural water testing and “Water sampling 101,” a simple list of dos and don'ts for water sampling.
The rows of corn stalks have dried in the summer sun. The harvest moon will soon greet us in the evening sky. As our senses tingle with the oncoming change of season, the sound of the crunch of a juicy apple is music to our ears. Is it time to start melting the caramel?