Earth Day - Reducing Food Waste and the Challenge for Food Safety

One of the challenges that will increasingly challenge food safety professionals is the increased pressure on becoming more sustainable, especially on reducing food waste.  As people are told to reduce their food waste, there will be more pressure to keep food longer than it should be, or to use food that may not be as good as it should be (trying to rescue decaying fruit for example).  Throw in the fact that there are more agricultural commodities coming from organic practices which can have higher rates of product deterioration.

Much of this will come down to improving our systems from farm to table.  Culling systems that can remove real spoilage issues at the farm and packing house.  Improved logistics to move product quickly and under the right conditions to the point of sale or processing.  An understanding by consumers of what is actually bad versus not pretty but okay to eat.  Planning by the consumer is another important control....that is, don't buy so much or make too much of something that you get to the spot when you have to decide if it is still good because of shelf-life.  We answer so many questions from people who are worried about a chicken dish they made days ago or a jar of pickles that is two months past the shelf-life.  The key is to manage what you have so you never get to that point.

Then there are some who insist that the issue is the shelf-life dates used by manufacturers.  Correct, these dates are mainly based on quality, not safety.  However, increasing the date could mean that you get a lower quality product.  Did you ever taste a shelf-stable juice product in a plastic container past the shelf-life...it may be safe, but it tastes...well, it doesn't taste...no flavor.


USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2016/nr-041816-01

USDA Tips for Reducing Food Waste and Preventing Illness

 

Congressional and Public Affairs

Kristina Beaugh (202) 260-8572

Press@fsis.usda.gov

 

WASHINGTON, April 18, 2016 – As Earth Day approaches, did you know USDA has an app that can help you save money and help the environment? Or that there are some simple steps you can take in the kitchen to help you serve safer food and to help you reduce resource use and utility bills? This spring, the U. S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations to help consumers reduce foodborne illness, resource use, and unnecessary spending for Earth Day.

 

The USDA’s Economic Research Service (ERS) estimates that the leading 15 foodborne pathogens cost the United States economy more than $15 billion dollars annually, because of an estimated 128,000 hospitalizations and 3,000 deaths. What’s more, ERS estimates that 133 billion pounds of food in the available food supply goes uneaten each year. The estimated value of this food loss is $161 billion using retail prices. Simple actions such as cleaning your oven, allowing your refrigerator to properly circulate air, and downloading the free FoodKeeper app can help you reduce your risk of foodborne illness, your impact on the environment, and the cost of your bills.

 

The FoodKeeper

 

The birthdate of a family member may stick in your mind, but are you able to remember when you bought all the items in your refrigerator? Every year, billions of pounds of food go to waste in the U.S. because consumers are not sure of its quality or safety. Last year, USDA launched the FoodKeeper app to help combat this cause of waste. The FoodKeeper is available for Apple and Android devices and allows users to set up automatic notifications when foods and beverages are nearing the end of their recommended storage date.

 

By helping users understand how items should be stored in the refrigerator, freezer, and pantry, the application empowers consumers to choose storage methods that extend the shelf life of their items. It offers valuable advice about more than 400 food and beverage items, including various types of baby food, dairy products, eggs, meat, poultry, produce, seafood, and more. Cooking advice is also offered to ensure users prepare products in ways that eliminate foodborne bacteria.

 

Your Refrigerator

 

Your refrigerator is your first line of defense in the fight against foodborne illness. Keeping items below 40 ˚F reduces the growth of illness causing pathogens and helps to keep items fresher, longer. But if your refrigerator is over packed, it can cause problems for both your health and your wallet.

 

An over-packed refrigerator cannot properly circulate air, meaning some storage zones may not be keeping proper temperature. If food is not stored at the proper temperature, it can increase your risk of illness and cause your refrigerator’s motor to run constantly, increasing utility bills.

 

Don't stack foods tightly or cover refrigerator shelves with any material that prevents air circulation from quickly and evenly cooling stored items. Leave at least an inch on all sides of items for cold air to circulate around them, and be sure not to block air vents. To check the temperature of your fridge, place an appliance thermometer at its warmest location, generally the middle of the door and wait 5 to 8 hours. If the temperature is above 40 °F, adjust the temperature control down. Check again after 5 to 8 hours, and repeat as necessary until your refrigerator is at a safe temperature.

 

Lastly, your kitchen is a high-traffic area where dust accumulates quickly. The front grill of your refrigerator should be kept free of dust and lint to permit free airflow to the unit’s condenser.

 

Cooking

 

Cooking food to a safe internal temperature is the only way to destroy bacteria and other pathogens that can cause foodborne illness.

• Whole cuts of beef, pork, lamb and veal should be cooked to 145 °F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
• Ground beef, pork, lamb, and veal should be cooked to 160 °F.
• All poultry should be cooked to 165 °F.

 

In addition to offering health benefits, using a food thermometer can prevent overcooking. When using the oven or burners, make sure heating surfaces are clear of food debris. This will ensure an even distribution of energy for optimal heating, also reducing energy costs.