Study Analyses Consumer Decisions Involving Food Waste

A research report on consumer food waste drivers.  Food waste is often portrayed as an issue which can easily be corrected, but from the consumer's perspective, what decisions go into throwing out food?  "Some food waste analyses seem to treat household food waste as a “mistake” or careless decision; however, consumer decisions to waste also likely reflect trade-offs and economic incentives."  This study finds that "food waste is a function of consumers’ demographic characteristics, and that decisions to discard food vary with contextual factors."

In the report, some interesting points are made.

"In the case of meal leftovers, respondents were generally less likely to waste the leftovers when the meal cost was high, when there were leftovers for a whole meal, when there were no future meal plans, and when the meal was prepared at home."

"With milk, the decision to waste was heavily impacted by food safety considerations as reflected in the smell of the product. Not surprisingly, milk that smelled slightly sour was more likely to be thrown out than milk that smelled fine—signaling individuals’ aversion to consuming a product they believe could make them or their family members ill (Graham-Rowe, Jessop, and Sparks 2014; Neff, Spiker, and Truant 2015). However, a subset of consumers opted to throw out the milk even when it smelled fine. This may be due to the expiration date information given in the vignette. In all scenarios, the milk was one day past its expiration, which may have caused some consumers to throw it out regardless of sensory properties."

"[We] found that younger individuals (18–44 years) were more likely to waste food than older consumers. Interestingly, this group was more likely to waste in contexts where a decision to waste was less intuitive—when the meal was higher-priced and when the milk smelled fine."

 "[We] find that consumer segments respond differently to different decision attributes. As educational campaigns are identified as a critical solution in reducing food waste (Rethink Food Waste through Economics and Data 2016), understanding the heterogeneity in waste behaviors can enable policymakers or other advocacy groups to better target educational efforts to the households most susceptible for high levels of food waste."

One prominent factor is risk aversion regarding food safety.  Rightfully so.  People should not be made to feel they use food that is at a point where they feel the food is spoiled.  Much focus has gone into what manufacturers do to extend the life of the product, rather then teaching people to be more thoughtful in using products before they get to the point where a decision has to be made.

PhysOrg
https://phys.org/news/2018-03-food-safe-decision.html#jC
Wasting food may be safe, reasonable decision for some, study says
March 15, 2018 by Brian Wallheimer, Purdue University

Sous Vide Cooking for Consumers - Recognizing the Risk

Sous vide cooking is gaining in popularity among consumers.  Sous vide is essentially cooking food in a sealed bag at low cooking temperatures (140F to 180F) for a long period of time. Cooking product at low temperatures in a sealed bag has advantages for flavor retention and tenderization. Unfortunately, there are some serious food safety issues that consumers may be unaware.

Food safety issues arise when the food is not adequately cooked, when cooled incorrectly, or when product is later held at incorrect temperatures.   The first concern is that the food will not reach high enough temperature to kill pathogenic vegetative cells like Salmonella or E. coli (STEC).  In traditional cooking, product is exposed to higher temperature and the center point then rises to meet that temperature.  Our standard endpoint cooking temperatures of 165F for 15 seconds for internal chicken temperature provides sufficient kill that we don't need to worry about Salmonella or Campylobacter.  With sous vide cooking, lower temperatures for longer times are used.  So the concern is that will there be sufficient heat to eliminate vegetative pathogens such as Salmonella or Campylobacter.  For traditional consumer cooking temperatures, we have ample scientific support. But for sous vide, while there is some scientific validation for commercial processing, there is less for consumer at-home cooking.  Generally people count on the direction provided by equipment manufacturers.  How valid are those directions?  And what about when people start to vary from those directions?  Perhaps they start with frozen chicken vs thawed chicken, or they decide to process at 148 instead of 155?

The other concern is cooling.  The temperatures used will not eliminate sporeforming pathogens such as Clostridium botulinum or Clostridium perfringes and so if product is not cooled quickly enough, or if product is left at room temperature for an extended time before consumption, these organisms will grow, especially in a vacuum sealed environment.  Commercial operations that use sous vide processing are required to have tight controls on cooling and refrigerated or frozen storage.  Will consumers do the same?  Fish is a particular concern because the risk of low-temperature growing Clostridium botulinum.

Photo courtesy of Zach Lampich

Consumer Reports
https://www.consumerreports.org/kitchen-appliances/sous-vide-tools-review-anova-joule/
Sous Vide Tools That Up Your Game in the Kitchen

Consumer Reports put the Anova and Joule sous vide cookers to the test to find out if slower really is better

Super Bowl, Chicken Wings and Salmonella

During Super Bowl Sunday, people will eat approximately 1.3 billion chicken wings.  Food service outlets such as Buffalo Wild Wings and Wing Zone will sell 2 to 4 times the amount they normally sell.  For many consumers watching the game at home, they will prepare their own wings, probably for the first time.

Just as we worry about turkey preparation at Thanksgiving, chicken wing preparation on Super Bowl Sunday becomes a concern for foodborne illness.  Why?

• Chicken parts have been found to contain more Salmonella than whole chickens.  While Salmonella is a concern, Campylobacter actually has a higher prevalence on chicken.
• Food service operations will be handling a lot more chicken wings than they normally handle. This may increase the risk of undercooking or cross contamination during handling especially at peak times (such as an hour or two before kickoff).
• People cooking chicken wings at home may also undercook them or contaminate them through mishandling.  This risk is increased when 1) people are doing it for the first time, 2) people are unskilled in the art of chicken wing preparation,  3) people are working with a larger quantity than they are normally use to handling, 4) people have enjoyed one-too-many adult beverages, and 5) a combination of these factors.

Now, we can't let the worry of bacterial contamination stop us from enjoying eating chicken wings during the Super Bowl and (although it would have been much more enjoyable if guys wearing the Black and Gold were playing), and we certainly don't want to have post-game worship sessions with the porcelain throne.  So here are some simple measures:

• Make sure you wings are cooked. When cooking them yourself, check with a thermometer to ensure all wings have reached an internal temperature of 165F or higher..  When purchasing, make sure there is no pink and that the meat is not rubbery.  Better overcooked than undercooked.
• If undercooked, do not eat.  The large amount of alcohol consumption will not save you and may reduce your ability to resist that savory, burning flavor.
• If you have not cooked wings before, consider buying fully cooked wings and then all you have to do is properly reheat.  
• If ordering wings at a foodservice establishment, whether ordering to eat there or to-go, order early. This will help you avoid the rush, and give you time to take corrective action if not properly cooked. 
• If making wings, cook them earlier in the day,....before your guests arrive, before you consume beverages, and while you can concentrate on what you are doing.  With this, be sure to check the temperature and use clean surfaces for the cooked wings.

Other things to remember when handling food...., Keep foods at the right temperature if you will be serving for a number of hours...keep hot foods hot (>140F) and cold foods cold (<40F).  Make sure leftovers get into the refrigerator.  Do not let foods, especially cooked meat, sit out at room temperature for more than a hour or two.  Clean as you go to help prevent cross contamination.

USDA News Release
https://www.usda.gov/wps/portal/usda/usdahome?contentid=2017/01/0011.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent
Beat Foodborne Illness this Super Bowl

EpiPen Price Hike Impacts People with Food Allergies

EpiPens, those self-given injection needles to prevent allergic reactions, have gone up in price to over $600 for a set of pens..  Even with insurance, the price can be as much as $200 to $300 per set.   And considering these pens have a limited shelf-life of a year, this is a reoccurring cost.

EpiPens deliver epinephrine, a drug that slows the symptons of the immune response such as swelling.  In those people that are highly allergic to an allergenc such as peanuts or crustacean shellfish,  swelling of body tissue including the throat can be life threatening.  So these folks need to carry EpiPens.

NY Times
http://well.blogs.nytimes.com/2016/08/22/epipen-price-rise-sparks-concern-for-allergy-sufferers/?_r=0
EpiPen Price Rise Sparks Concern for Allergy Sufferers
By Tara Parker-Pope and Rachel Rabkin Peachman August 22, 2016 6:05 pm August 22, 2016 6:05

A steep increase in the price of the EpiPen, a lifesaving injection device for people with severe allergies, has sparked outrage among consumers and lawmakers who worry that parents won’t be able to afford the pens for children heading back to school.

Report Summary - Consumer Trends in the Food Industry - Shifting Consumer Value Drivers

A collaboration of industry associations sponsored Deloitte to conduct a survey on consumer food purchasing trends, and now, the report from that survey is making the rounds in the media.  Here is a quick summary of that report, taken directly from the report (Here is the direct link to the that report - http://www2.deloitte.com/content/dam/Deloitte/us/Documents/consumer-business/us-fmi-gma-report.pdf).  Commentary is placed in [ ].

• The food and beverage processing industry has exhibited stagnant growth over the past several years.
• Consumer buying decisions on food are not only based upon the traditional drivers of taste, price, and convenience, but now include 'evolving drivers' of  health and wellness, safety, social impact, experience, and transparency.
• There is a general distrust of larger food companies.
• The information [or misinformation] for these evolving drivers likely comes from social media, mobile applications, and digital sources.
• Evolving drivers:
• Of these, wellness and health is most important.  It is also the most complex and varies for each category [understandable if you consider that the information gleaned from the web varies from the scientific to the bat-crap crazy...and can change suddenly as news reports are generated supporting or bashing specific foods or ingredients].  So there is no set definition of wellness.  And consumer will pay more for what they perceive as providing that.
• Safety considers both short-term as well as long term implications, which interplays with wellness and  health.  Certainly free from harmful elements, but also clean labeling and  trustful sourcing.  Retailers will be relied on to play a bigger role in ensuring safety.
• Social impact comes into play as small vocal groups can impact larger groups with their message - commitment to food safety, fair treatment of workers, local, values, environmental responsibility....political views.  About 1/4 of those surveyed indicated their choice are impacted by this - millennials and more wealthy [those who consider themselves a hipster] 
• Experience - people look to have an experience shopping...looking for the new, interesting, and undiscovered.  A term to know is consumer engagement.
• Transparency - people want access to information...in whatever way they want to get that information (website, stores, etc)
• Implications - an increasing fragmented marketplace with people wanting more information, thus putting demands on retailers and desire for smaller [perceived as local] companies.

Four Salmonella Outbreaks Linked to Backyard Chickens

Backyard chickens...there is an increasing trend for towns to allow for backyard chickens.  Even State College, PA permits people to have backyard chickens, although there are rules.  However, 4 recent outbreaks of Salmonella associated with backyard chickens remind us that there is a risk.

If raising chickens in the backyard, keep them in the backyard.  Letting them in the house, cuddling with them, or smooching them is not a good idea.  Wash hands after handling poultry.  This is especially true for children.

 

   

CDC Outbreak Report

http://www.cdc.gov/salmonella/live-poultry-07-15/index.html

Four Multistate Outbreaks of Human Salmonella Infections Linked to Live Poultry in Backyard Flocks

July 1, 2015

 

Highlights

Read the Advice to Backyard Flock Owners »(http://www.cdc.gov/salmonella/live-poultry-07-15/advice.html)

CDC, public health, veterinary, and agriculture officials in many states and the U.S. Department of Agriculture's Animal and Plant Health Inspection Service (USDA-APHIS) are investigating four multistate outbreaks of human Salmonella infections linked to contact with live poultry.

• As of June 29, 2015, 181 people infected with the outbreak strains of Salmonella have been reported from 40 states.
• 33 ill people have been hospitalized. No deaths have been reported.
• Epidemiologic, laboratory, and traceback findings have linked these four outbreaks of human Salmonella infections to contact with chicks, ducklings, and other live poultry from multiple hatcheries.

Study - Bacterial Diversity in a City Environment - No Reason to Fear

A recent study looked at the human and bacterial diversity that exists on NYC subways.  The study, Geospatial Resolution of Human and Bacterial Diversity with City-Scale Metagenomics, (Afshinnekoo, et al. 2015) finds that the subway is teaming with a great diversity of microbes and the cells of humans.  Pathogenic organisms are found, but with no cases of reported illnesses in this area, it is surmised that this is just part of the normal urban microbial environment.   Bacterial species associated with the skin are present in higher proportions compared to bacterial species associated with the intestinal tract (poop bacteria).

Of course to read the headlines (NY Times, New Republic), it can be unsettling to some that so much 'contamination' present....whether it is human cells, bacteria, or viruses.  Heck, there are bacterial species that have not yet been determined.

But as this is life on earth.  It is not sterile.  We coexist with a lot of microorganisms.  For the most part, they are under control.  However, there are certain instances, when our immune system is off or we encounter a large dose of a given microorganism (such as when we temperature abuse our food), we get sick.  But encountering a diversity of microorganisms is important for our immune systems to develop.  So don't worry about the myriad of microorganisms on the subway, embrace the fact that that 'what doesn't kill me, makes me stronger".  And wash your hands before dinner.

A few passages from the study:

Drink-up - EFSA Determines Up to 400mg/day Safe for Healthy Adult

The European Food Safety Authority (EFSA) released its determination that 400 mg/day of caffeine is safe for the healthy adult.

According to the Caffeine Informer.com, This is equivalent to about:
5.2  -  Shots of espresso
Two - 5 Hour Energy Shots
1  -  Starbucks Venti brewed coffee
2.5 -  16 fl.oz. Monster Energy Drinks
5 -  8 fl.oz. Red Bulls
11.7  - 12 fl.oz. Cokes

And according to that same website, my morning coffee from the Creamery, 20oz size is probably between 200 and 400mg.  Of the beverages, coffee and energy drinks have the highest level of caffeine (8oz of Red Bull would be slightly less than 8 oz of regular coffee).

According to a Penn State study, 85% of American consumer one caffeinated beverage per day with an average intact of 165 mg.   The group that had the highest intact of caffeine were in the 50-64 year olds...coffee drinkers.


IFT Weekly
http://www.ift.org/food-technology/newsletters/ift-weekly-newsletter/2015/january/012115.aspx#headlines1
 EFSA determines 400 mg/day of caffeine is safe

The European Food Safety Authority (EFSA) has published its long-awaited caffeine risk assessment. Previous studies on the safety of caffeine have been published by the Scientific Committee on Food (SCF) in 1983, 1999, and 2003. In 2013, EFSA was asked to evaluate potential adverse health effects that may arise following consumption either alone or in combination with alcohol and/or other substances such as energy drinks.

Report - Phthalates and IQ Levels in Children

A published study claims a link between lower IQ levels in children with higher levels of phthalates in their mothers during pregnancy.  But there have been other linkages to issues associated with development and reproductive health.  The chemical does not bioaccumulate in the body and does break down in the environment..

Phthalates are used in a large variety of products, from enteric coatings of pharmaceutical pills, gelling agents,  adhesives and glues, detergents, packaging, children's toys, modelling clay, waxes, paints, printing inks and coatings, pharmaceuticals, food products, and textiles. Phthalates are also frequently used in soft plastic fishing lures, sex toys, caulk, paint pigments, shower curtains, vinyl upholstery, adhesives, floor tiles, food containers and wrappers, and cleaning materials. Personal-care items containing phthalates include perfume, eye shadow, moisturizer, nail polish, liquid soap, and hair spray.  Items made of PVC and cosmetics may be the primary contributors.

 So it is easy to see that people are commonly exposed to phthalates.  In one study, CDC has found that people had the metabolites of multiple phthalates in their urine.

From the FDA webpage on the topic:

FDA reviewed the safety and toxicity data for phthalates, including the CDC data from 2001, as well as the CIR conclusions based on reviews in 1985 and 2002. While the CDC report noted elevated levels of phthalates excreted by women of child-bearing age, neither this report nor the other data reviewed by FDA established an association between the use of phthalates in cosmetic products and a health risk. Based on this information, FDA determined that there wasn’t a sound, scientific basis to support taking regulatory action against cosmetics containing phthalates.

Here is the link to the CDC website on the topic.

Like BPA, there is controversy around the real risk associated with phthalates.  And so what we can say is that where possible, we avoid risk.  This is not always easy because many of the items where phthalates are used, do not have regulations that require them on the label.  So on cosmetic items, especially fragrances, look for 'phthalate free'.  Use plastic with recycling codes 1, 2, and 5.  Throw out old plastic toys (pre-2010) or don't let little kids play with them (for you 'collectors').  Do not heat food in plastic containers.  Sex toys....won't go there.



Reuters
http://www.reuters.com/article/2014/12/10/us-health-pthalates-child-iq-idUSKBN0JO26620141210
Prenatal exposure to chemicals tied to lower IQ at age 7
By Kathryn Doyle

Wed Dec 10, 2014 2:20pm EST

(Reuters Health) - Children whose mothers were exposed to higher levels of phthalates, common chemicals in consumer products, in late pregnancy tend to score lower than other kids on intelligence tests at age seven, according to a new study.

Some soaps, nail polish, hairspray, shower curtains, raincoats, car interiors and dryer sheets contain phthalates, which are used as so-called plasticizers, or softening agents.

At present, the Food and Drug Administration does not have evidence that phthalates as used in cosmetics pose a safety risk, but six types of phthalates are currently banned from children’s toys, according to the U.S. Consumer Product Safety Commission.

Study: Authenticity Trumps Food Safety? Is it a Case of Risk Analysis?

In a study to be published in the journal, Management Science, researchers concluded that people are willing to forgo the results of a poor hygiene inspection of a restaurant if they view that restaurant as authentic. 

The research originated to explain cases where Chinese restaurants, flagged for unhygienic practices such as hanging ducks at room temperature, were still held in high regard by patrons.  In fact, California law was changed to allow 'Chinese-style roast'.

Surprising?  Not really.  We see this with many traditional foods, especially where the science is broadly applied to a category of food, but there is little anecdotal evidence to support the fact that products are safe or not safe.  In this research paper, the authors describe conflicting codes...one based on law and another based upon tradition.  To me, it is a risk decision...certainly a bad inspection report gives one the idea that risk may be there, but people will also bring in their own knowledge of associated risk...has there been any outbreaks associated with 'hanging chickens'?  Haven't Chinese restaurants been hanging chickens for thousands of years?

We see this with canned foods where people will can foods using traditional methods...such as using a boiling water bath to can meat (instead of using a pressure canner).  Their mothers and grandmothers did it this way with no issue, thus there is no risk.  Perhaps those people have not been exposed to the data on the cases of botulism that regularly occur each year and thus do not know the real risk.  (The likelihood of occurrence may be low, but the severity is high).

And conversely, where there is an over emphasis on the risk of something, especially when mass media spins a given item, people are willing to view something as risky where there is no scientific support.  So in this example, these same people will get inundated with information on the supposed dangers related to pesticides in food (which represents a smaller risk, based upon USDA testing compared to risk of botulism when improperly canning meat), and go to greater lengths to avoid commercially grown produce.

With the hanging chickens, there is probably a lower risk with this specific application in that spoilage organisms outcompete pathogens on the bird, and then provided the bird is properly cooked, there is little risk.  However, law is written to take a broad range of applications into account.  It is hard to write laws specific to every application.


Management Science
http://pubsonline.informs.org/doi/pdf/10.1287/mnsc.2014.1903
Conflicting Social Codes and Organizations: Hygiene and Authenticity in Consumer Evaluations of Restaurants

David W. Lehman
University of Virginia, Charlottesville, Virginia 22904, lehman@virginia.edu
Balázs Kovács
University of Lugano, 6900 Lugano, Switzerland, kovacsb@usi.ch
Glenn R. Carroll
Stanford University, Stanford, California 94305, gcarroll@stanford.edu

Abstract

Organization theory highlights the spread of norms of rationality in contemporary life. Yet rationality does not always spread without friction; individuals often act based on other beliefs and norms. We explore this problem in the context of restaurants and diners. We argue that consumers potentially apply either of two social codes when forming value judgments about restaurants: (1) an apparently rational science-based code of hygiene involving compliance with local health regulations or (2) a context-activated code of authenticity involving conformity to cultural norms. We propose that violations of the hygiene code recede in importance when the authenticity code is activated. This claim is supported by empirical analyses of 442,086 online consumer reviews and 52,740 governmental health inspections conducted from 2004 to 2011.

Keywords: organizations; institutions; social codes; authenticity; regulatory noncompliance; consumer value ratings; restaurants; health grades

History: Received March 1, 2013; accepted December 10, 2013, by Gérard P. Cachon, organizations. Published online in Articles in Advance.

Study - When cooking chicken, too many use risky practices

A study in Food Protection Trends found that people cooking chicken 1) did not wash their hands before serving or after handling raw chicken, 2) did not properly wash their hands with some not using soap, 3) washed their chicken even though that creates a cross contamination risk,  4) did not use a thermometer, and 5) when a thermometer was used, the still undercooked it.

Surprising....unfortunately not.

Food Protection Trends - Sept / Oct 2014Chicken Preparation in the Home: An Observational Study
  
By Christine M. Bruhn

Abstract

Poultry has been linked to foodborne illnesses caused by Salmonella spp. and Campylobacter spp.
This study reports on observed handling behavior when 120 volunteers prepared chicken and salad in
their homes. A food safety attitudes and knowledge questionnaire was administered to volunteers after meal preparation had been video recorded. In the questionnaire, consumers stated that they were knowledgeable about safe-food handling and had heard of people becoming ill from eating chicken. 

The video recording, however, revealed that personal hygiene was insufficient, with 65% of meal
preparers not washing their hands prior to meal preparation, 40% not washing their hands after
handling raw chicken, and 45% washing the chicken prior to preparation. Hand-washing duration was less than 20 seconds, and in one-third of the handwashing events, soap was not used. Most people
judged thoroughness of cooking by appearance.

When chicken temperature was taken, 60% of the cooked chickens registered 165°F or above.
However, 39% of households stopped cooking even though the internal temperature of the poultry
registered below 165°F. These results suggest that educational messages should focus on thorough
washing of hands with soap, not washing chicken, and using a calibrated thermometer to determine
doneness. To increase consumer protection, the poultry industry should adopt additional approaches to reduce pathogen levels.
 
 

Study - 1/4 of Used Kitchen Hand Towels Analyzed Contained E. coli

A study on cleanliness of used handtowels published in Food Protection Trends shows that about 1/4 of the used hand towels collected from over 80 kitchens and analyzed had E. coli present. This is one of the primary reasons why dishes should be air dried instead of wipe dried.  The kitchen hand towel gets used over and over throughout the day, and people often forget what they used the towel to wipe last (insert butt joke here).  It is not uncommon for towels to be used for a number of days.  This not only provides more opportunity for introduction of bacteria, but allows for the growth of bacteria.  Leaving them air dry does not get rid of the bacteria. It is important that people change out towels throughout the day as they go from task to task.  Then the used towels should be collected to prevent reentry into the kitchen without first going into the wash.  When washing, hot water, detergent and bleach.

 

From the report:

"E. coli numbers also were related to the frequency of washing, with numbers on towels being lower the more often they were washed. Age of the towel and days since last time washed did not influence the concentration of any of the bacteria in the towels. The results suggest that E. coli is particularly easily removed during washing or requires an unusually long time to colonize and grow in the towels. Coliforms, E. coli and Salmonella can survive the drying of kitchen cleaning cloths and regrow if the cloth becomes soiled again (3)."

 

 Of course, not all E. coli are pathogens, but they are indicators of insanitary conditions, that is, show a high correlation to fecal contamination, and may indicate the potential for other pathogens to be present.

 

 

Food Protection Trends  Sept - Oct, 2014

Bacterial Occurrence in Kitchen Hand Towels

    

By Charles P. Gerba, Akrum H. Tamimi, Sherri Maxwell, Laura Y. Sifuentes, Douglas R. Hoffman and David W. Koenig

 

 Abstract

The common occurrence of enteric bacteria in kitchen sponges and dishcloths suggests that they can play a role in the cross-contamination of foods, fomites and hands by foodborne pathogens. This study investigated the occurrence of bacteria in kitchen towels often used to dry dishes, hands and other surfaces in the domestic kitchen. A total of 82 kitchen hand towels were collected from households in five major cities in the United States and Canada and the numbers of heterotrophic bacteria, coliform bacteria, and Escherichia coli in each towel were determined. In addition, identification of the enteric bacteria was performed on selected towels. Coliform bacteria were detected in 89.0% and E. coli in 25.6% of towels. The presence of E. coli was related to the frequency of washing.

Making some Snow Ice Cream....Remember to use Safe Snow

With the endless parade of snowstorms hitting the northeast, it is always great to look for something creative to do with the snow.  Well, how about Snow Ice Cream.  Leave it to the celebrity chefs like Paula Dean to provide some food use for snow.

This sounds great, however, people being people, we need to attach some conditions on the snow that will be used.  (These celebrity chefs always forget to mention those risks).  We need to remember that snow may become contaminated and that can make us or our kids ill.

• Always use freshly fallen snow.  The longer it sits, the greater the chances that snow will become contaminated.
• Never use discolored snow, especially if it is yellow.  Or brown.  Or multicolored.
• Do not use snow that is taken from around bird feeders, bird houses, or other places where birds may have pooped.
• Speaking of poop....avoid snow that is around animal paw prints.  Remember, those are not Lincoln Logs (Toy Story 3 reference).
• Do not take snow from areas close to roads or sidewalks where is a chance that road salt or deicing salts may have been used. 

Snow Ice Cream

http://www.foodnetwork.com/recipes/paula-deen/snow-ice-cream-recipe.html

Ingredients
8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Directions
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.

Deer hunters, be sure downed animal was healthy before eating venison

November 22, 2013

 
UNIVERSITY PARK, Pa. -- Food-safety specialists with Penn State's College of Agricultural Sciences annually issue warnings to deer hunters to keep food safety in mind if they are fortunate enough to get a buck or a doe, and this fall is no exception.

However, this year because of the discovery of chronic wasting disease in wild Pennsylvania deer, they are cautioning hunters to be sure their animal appears healthy.

Chronic wasting disease -- often called CWD -- is a chronic, degenerative neurological disease affecting the central nervous system of animals such as deer and elk. The disease has been moving east in recent decades.

"In the past year, three free-ranging deer harvested by hunters in Blair and Bedford counties were found to have the disease," said Martin Bucknavage, senior food safety extension associate in the college's Department of Food Science. "While there is no evidence that supports CWD being linked to human illness, the U.S. Centers for Disease Control and Prevention does recommend against eating meat from deer infected with the disease."

Bucknavage noted that it is best to take precautions, such as making sure the deer you killed appears to have been healthy, and to follow best practices for handling and processing deer, such as wearing rubber gloves and minimizing contact with brain and spinal cord material.

"While the risk of CWD is very low, hunters need to focus on the overall safety of the meat. This starts from the time the deer is downed until it is processed and cooked for eating," he said.

"Each year we hear stories of people who get sick a day or two after getting a deer, most often from cross contamination, the result of not handling the raw meat properly."

Bucknavage urges hunters to do the following:

-- Carry a pair of rubber gloves with you when hunting and then be sure to wear them when field dressing the deer.

Deer carry pathogenic bacteria, and so precautions are needed to prevent cross contamination, he pointed out. "Whether you get blood on your hands or clothes or not, be sure to wash thoroughly in soap and water after handling the carcass or the meat."

-- Eviscerate the animal as soon as possible. This helps the carcass dissipate heat and removes internal organs where spoilage can occur more quickly.

Be sure to avoid cutting into the internal organs, especially the intestines. There are large numbers of bacteria -- including pathogenic bacteria -- in the intestines. "Tie off the anus," he said. "This can be done with a string or rubber band."

-- Evaluate the internal organs of the deer during field dressing. If any of the internal organs smell unusually offensive, or if there is a greenish discharge, black blood or blood clots in the muscle, do not consume the meat.

"If you kill a deer and question the safety and quality of the meat, immediately contact the Pennsylvania Game Commission," Bucknavage said. "The agency has policies for authorizing an additional kill."

-- The brain, spinal cord, spinal column and lymph nodes of deer are considered high risk for CWD, so avoid cutting into those tissue when butchering. If possible, hang deer by hind legs with head down when aging or butchering.

"Most cattle and livestock processed in this country are hung with the head down," Bucknavage said. "That prevents brain and spinal fluids from contacting the meat."

-- Remove all visible hair, dirt, feces and bloodshot areas from the internal cavity. Wipe the inside of the body cavity with a dry cloth or paper towel. If you rinse the cavity, be sure to dry thoroughly. Excess moisture will encourage bacterial growth.

-- Be sure to clean residues from knives and equipment, then sanitize with a chlorine bleach solution. It is wise to carry sanitary wipes with you to clean knives in the field.

If the outside temperature is greater than 40 Fahrenheit (F), you can help to chill the carcass by inserting plastic bags of ice or snow into the body cavity. Once out of the field, get the carcass into a cooler or refrigerator as soon as you can. If the temperature is below 40 F, prop open the cavity with sticks to promote cooling.

Don't tie the deer to the hood of your car. This will serve only to heat the carcass.

Because of the possibility of pathogens on the meat, such as E. coli O157:H7 and Salmonella, it is important to properly cook the meat to a minimum internal temperature of 160 degrees F or higher before eating.

The USDA guidelines are available online through Penn State's Food Safety website. The Department of Food Science offers hunters a wealth of information on the preparation of wild game from the field to the table.

The Field Dressing Deer Pocket Guide explains how to field-dress a deer safely. Extensively illustrated in full color, it explains the process of field dressing and also covers important food-safety information for hunters. See it online.

http://news.psu.edu/story/296308/2013/11/22/deer-hunters-be-sure-downed-animal-was-healthy-eating-venison

Don't overlook safe turkey-handling practices for a happy holiday

Penn State News - November 20, 2013
http://news.psu.edu/story/295976/2013/11/20/dont-overlook-safe-turkey-handling-practices-happy-holiday

 UNIVERSITY PARK, Pa. -- Thanksgiving is a time for sharing: good food, family time, friendship and memories. But one thing you don't want to share, warns a food-safety expert in Penn State's College of Agricultural Sciences, is pathogenic bacteria.

"As you prepare your Thanksgiving dinner, it is important to remember some key food-safety rules when it comes to cooking and serving turkey," said Martin Bucknavage, extension food-safety specialist. "We don't want to spread pathogenic bacteria, such as Salmonella and Campylobacter."
He offers some advice to keep cooks, helpers and guests safe when preparing a turkey:

--There is no need to wash the outside of your turkey. Proper cooking will take care of any pathogenic bacteria that may be present.

"The only thing you will achieve by washing the outside of the turkey is spreading bacteria in your kitchen. This can occur as the water splashes or drips across your kitchen counter, potentially carrying bacteria with it," Bucknavage said.

--Clean as you go when handling raw turkey.

"As people move the raw turkey around in the kitchen, they treat it more like a football than a raw piece of meat, in that it touches a lot of surfaces including the hands," he said. "Because of this, there is the potential to get pathogenic bacteria on our hands, on the counter and on the cutting board. Therefore, clean these surfaces immediately after coming in contact with the raw bird."

-- Cook it to the right temperature. UDSA suggests that the bird gets to at least 165 F, (best if over 172 F for chewing). So Bucknavage recommends the use of a thermometer to monitor the temperature.

"Check the temperature of the bird in a number of spots, including the breast meat and the thickest part of the thigh," he said. "Allow time for further cooking if the temperature is not met."

-- Cook your stuffing separately. If you stuff the bird, the temperature of the stuffing must also get to 165 F.

"In order to get the stuffing to the right temperature, the bird will reach much higher temperatures, often over 185 F, making it very dry. Too often, people will stop cooking once the bird is at the right temperature, but unfortunately, they end up having undercooked stuffing," Bucknavage said.

"Because this stuffing was inside the raw bird, it absorbed turkey juice potentially carrying pathogenic bacteria such as Salmonella and Campylobacter. Undercooking the stuffing lets those bacteria survive. It is much better, and safer, to cook them separately. You will get the right temperature in the turkey without having to overcook it, and you'll get the right temperature in the stuffing."

If you want the look of a stuffed turkey on your table, stuff it before serving, after both have been properly cooked, he advised.

-- Handle leftovers immediately after dinner. Do not allow the turkey to sit on the table for hours after everyone is done eating.

"Bacteria such as Staphylococcus aureus can grow on meat items if left out for a long period of time," Bucknavage said. "To prevent that from occurring, it is important to handle leftovers right away. Cut up the turkey, put it in a container or sealable bag, and then refrigerate or freeze."

What is the Risk? - Household Germ Study

A newly released “study”, the 2013 NSF International Household Germ Study, has sparked some media attention. http://www.nsf.org/business/newsroom/pdf/2013_germ_study_FOR-WEB-ONLY.pdf

The summary report discusses the analysis of 14 common kitchen items for the presence of E. coli, Salmonella, yeast and mold, and Listeria. In they identify:

The six “germiest” items contained the following microorganisms that can cause sickness:
1.) Refrigerator vegetable compartment: Salmonella, Listeria, yeast and mold
2.) Refrigerator meat compartment: Salmonella, E.coli, yeast and mold
3.) Blender gasket: Salmonella, E.coli, yeast and mold
4.) Can opener: Salmonella, E.coli, yeast and mold
5.) Rubber spatula: E. coli, yeast and mold
6.) Food storage container with rubber seal: Salmonella, yeast and mold 

And share their analysis on organisms found.

• E. coli – 36 percent of items contained E. coli. Items with E. coli included the refrigerator meat compartment, rubber spatula, blender gasket, can opener and pizza cutter.
• Salmonella – 36 percent of items had Salmonella including the refrigerator vegetable and meat compartments, can opener, blender gasket and the rubber seal on a food storage container.
• Yeast and mold – All 14 items (100 percent) tested positive for yeast and mold, and six items (43 percent) tested positive at concerning levels. The six items with concerning levels of yeast and mold were the refrigerator vegetable compartment, rubber spatula, blender gasket, refrigerator ice and water dispensers, and the rubber seal on a food storage container.
• Listeria – 14 percent of items tested positive for Listeria. The refrigerator vegetable compartment contained Listeria, as did the refrigerator door seal.

While the summary of the “study” highlights the need for cleaning in the kitchen, it is unknown to what degree this is actually a scientifically based study (statistically sound, peer reviewed, etc). The results are also questionable - the percent of samples found to be positive for Salmonella and E. coli is very high compared to previously published studies. (It is also important to note that this is generic E. coli, not necessarily pathogen E. coli). It would have been nice if they published the actual results so we could see the number of kitchens sampled (was it one kitchen?), percent positive for each item, etc.

Another item missed in this report is the impact of cross contamination during handling of raw foods and subsequent cleaning. This is when there is most likely to be transfer of pathogens to food contact surfaces, including appliance, as well as other foods. Along with this, there is the need for cleaning practices immediately after handling and processing (proper use of cleaning cloths and the use of cleaning/sanitizing agents). 

So yes, proper, routine cleaning of kitchen appliances and utensils is very important, and NSP does provide nice links for cleaning various kitchen appliances, but they miss what many consider a bigger risk for pathogen cross contamination in the kitchen – the potential for cross contamination during handling, processing, and subsequent cleaning. And there will be many who read this and overreact, thinking that their kitchen is full of Salmonella. Unfortunately, too others will carry this story not making any qualifying comments, but rather will probably further embellish upon the results.

Fear the Grocery Carts?

Here is a study just released in Food Protection Trends. The study shows that grocery carts are a bit unsanitary as indicated by the presence of bacterial indicators (APC, coliforms, generic E. coli). While the study is a bit soft in the methodology (should have actually checked for pathogens, should have used better methods for testing), it does show that shopping carts are not the cleanest things in the world, and there is the possibility that carts can be a source of contamination, primarily children riding in those carts (putting their fingers on the cart seat and then sticking those same fingers in their mouth).  

But before we all go crazy worrying about grocery carts, it is important to point out this is just one of many risks that we all face each day. How about that grass where the kid is crawling….might that be a place where birds, dogs, or cats may have pooped? The refrigerator where juices from raw meats may have dripped…did it get on the apples?. That grocery store conveyor, where the packs of raw meat may have dripped…could those drops contaminated your other food packages?. How about those reusable grocery bags that never get washed after being used to carry raw meat? Where did you put your hands while eating lunch on a park bench where earlier, a group of the pigeons deposited their load as they flew by? Certainly it is important that we take precautionary measures such as washing our hands, cooking our food, and washing our grocery bags, but for each study that comes out that demonstrating the somewhat obvious, we cannot let the potential of contacting a contaminated surface become the bane of our lives. As they say, the key to a healthy immune system is a constant challenge.


Bacterial Contamination of Shopping Carts and Approaches to Control

Charles P. Gerba* and Sheri Maxwell
Dept. of Soil, Water and Environmental Science, University of Arizona, Tucson, AZ 85721, USA
Food Protection Trends, Vol. 32, No. 12, Pages 747–749

Summary

Placing children in grocery shopping carts has been implicated recently as a source of infection with Salmonella and Campylobacter in young children. This study was conducted to assess the occurrence total bacteria, coliform bacteria and Escherichia coli on grocery shopping cart handles and seats. A total of 85 shopping carts in parking lots of grocery stores were tested in five major metropolitan areas across the United States. The total numbers of heterotrophic bacteria were as great as 1.1 × 107 on the handle and seat. Coliforms were detected on 72% (62) of the carts. E. coli was identified on 18 of 35 carts (51%) on which coliform identifi­cation was conducted. The results of this study suggest the need for improved sanitation of shopping cards/baskets to reduce exposure to pathogens and potential transmission of microbial infections among shoppers.

Antibiotic-resistant pathogens in pork - reviewing the CR news release

Perhaps you have seen the latest food safety news to hit the mass media - antibiotic resistant bacterial pathogens in pork.

Is there need to worry - No.

1) Is pork that bad? No, all raw meat products - whether pork, beef, poultry, or fish - have the potential to carry bacterial pathogens such as Salmonella, or E. coli. Therefore, one just needs to properly cook (to eliminate those organisms) and properly hande (to prevent cross contamanation) raw meat products to prevent any potential for illness. Remember, use a thermometer.

2) What about the antibiotic resistance? Antibiotic resistenace adds no special ability for these organisms to resist heating and sanitizers, so these bacteria will be controlled the same as any other bacteria though proper cooking and cleaning. The biggest concern with these types of organsims are with high risk groups, so it is especially important to ensure the use of good practice when preparing food for these groups (including the elderly and young children).

 It is true that there is a link between the use of antibiotics in livestock and a higher level of antibiotic resistant organisms that can be found in that meat. And it is true that anitibiotics have been overused in livestock as well as for humans (have you been given antibiotics for a viral infection?). However, the epidemiolgical evidence is lacking in showing a tie between those organisms and increased human illness. To combat the concern, FDA recently released a guidance to promote the judicious use of medically important antibiotics in food-producing animals (http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm299802.htm).

It is also important to note that one can find antibiotic resistant organsims in organically grown meat. So I do not agree with the assertion that is made that one should buy organically certified meat. If you feel that there are quality aspects related to organic meat, than that is one thing. But the fact that the meat is organic does not provide any real benefit regarding safety.

What’s in that pork?
 We found antibiotic-resistant bacteria and traces of a veterinary drug

Consumer Reports magazine: January 2013 http://www.consumerreports.org/cro/pork0113.htm

 Our analysis of pork-chop and ground-pork samples from around the U.S. found that yersinia enterocolitica, a bacterium that can cause fever, diarrhea, and abdominal pain, was widespread. Some samples harbored other potentially harmful bacteria, including salmonella. And there are more reasons to be concerned about “the other white meat.”
Some of the bacteria we found in 198 samples proved to be resistant to antibiotics commonly used to treat people. The frequent use of low-dose antibiotics in pork farming may be accelerating the growth of drug-resistant “superbugs” that threaten human health.

High number of product recalls lowering consumers attentiveness

Interesting story in USAToday on the high number of product recalls and the impact on consumers. 

Last year there were 2,363 product recalls. Are things worse…probably not. Rather, the high number is due to an increased amount of testing and better regulatory oversight as well as the impact of social media (reporting by consumers).   However, the negative impact of the high number of recalls is that people are probably not paying as much attention…there is no shock value. This can become an issue if a recall is due to a significant hazard that can impact consumer’s health. 

This increasing lack of concern by consumers puts additional burden on manufacturers and retailers on ways to ensure that people take appropriate action when a recall occurs….or to make it right the first time.  

Surge in products being recalled may be numbing consumersBy Christopher Doering, Gannett Washington Bureau  
USA Today 6/10/12http://www.usatoday.com/money/industries/manufacturing/story/2012-06-08/product-recall-surge-consumer-fatigue/55466398/1

U.S. regulators, retailers and manufacturers are growing increasingly concerned that a surge in the number of products being recalled is resulting in "fatigue" by the public — increasing the chance that consumers could ignore or miss a recall that could ultimately endanger their health.

Consumers last year were deluged with 2,363 recalls, or about 6.5 recalls each day, covering consumer products, pharmaceuticals, medical devices and food, according to data from the U.S. Food and Drug Administration, the Department of Agriculture and the Consumer Product Safety Commission. The recalls announced mark a nearly 14 percent increase from 2,081 in 2010 and compare with about 1,460 in 2007.

Experts say the increase is the result of a combination of greater oversight by regulators, better testing procedures and the use of social media where consumers can quickly point out and discuss problems with other people.

"We're experiencing recall fatigue in my mind at the consumer level and also perhaps at the business level, and we all have to worry about that," said Mike Rozembajgier, vice president of recalls for Stericycle ExpertRecall, an Indianapolis-based firm which has provided advice and helped major U.S. companies, including Merck, General Electric and Wendy's, carry out recalls.

"We have this growing concern for safety, but with there being so many recalls going on (is the public) paying attention to them and responding to them in a manner that is necessary for the recalls to be handled effectively?" he said.

This year alone hundreds of recalls have already been announced. Pfizer recalled birth control pills after it was found there may have been an inexact number of pills that also could have been out of sequence, increasing the chance of an unintended pregnancy. IKEA asked its customers to return about 169,000 high chairs because the restraint buckle could open unexpectedly. And Dole warned the public not to eat a lettuce salad mix because of a possible health risk from salmonella.

Retailers and government regulators are increasingly struggling to reach people who may not know about a recall, or choose to ignore it despite the potential dangers. A 2009 study conducted by Rutgers found 12% of Americans ate food they knew had been recalled and 40% admitted never having looked for recalled products in their homes.

Increasingly, retailers and government agencies are expanding the methods they use to communicate with the public — from social-media technologies such as Twitter and Facebook to more traditional methods such as phone calls and postings within their stores. But the same methods that prove successful in reaching one customer could just as easily be ignored by another.

"We don't feel that our members are getting bombarded but certainly the general public is and sooner or later you don't know what to believe," said Craig Wilson, vice president for quality assurance and food safety at the warehouse giant Costco.

The 602-store warehouse chain uses data supplied from its estimated 60 million members and notifies them within 24 hours if they've purchased a recalled item. It then follows up with a letter. The result is that customers return about 90% of recently recalled products and, in the case of major recalls such as when a food product could cause serious health problems or death, Costco gets "the majority of everything that was sold back."

But Wilson says the national recall system "doesn't work as designed" and that consumers and retailers alike would benefit from a single, uniform network. He says the CPSC, USDA and FDA each have a different recall system with unique requirements, making it more difficult for companies like his to make sure they are complying with the rules.

At Rochester, New York-based Wegmans, the grocery chain has a detailed recall plan that can require hundreds of people to carry out. The 81-store East Coast chain follows a recall protocol increasingly common among retailers: posting recall information on its web page and within stores for customers, notifying its followers using social media tools and, when possible, calling individuals who may have used a store card for the purchase.

"We do what we can to protect our customers but then our customers have to protect themselves and they can't do that unless they have the information," said Jeanne Colleluori with Wegmans. Last year alone, Colleluori said Wegmans participated in about 40 recalls, and the retailer was ahead of that pace in 2012 with about 16 recalls as of early May.

Businesses can ease the burden of a recall on their reputation and bottom line by being honest and upfront with their customers and crafting a response plan before any recall occurs that outlines what they will do with the public, media and regulators, industry watchers say.

"Many companies are being criticized not because they are not doing the right thing but because they are taking too long," said Sophie Ann Terrisse, chief executive of STC Associates, a brand-management firm.

She said some firms fail to estimate the work needed to conduct a recall and quickly become overwhelmed, leading to slow responses or poor customer service from representatives who don't have the time or know how to respond properly. "Things can get out of hand very quickly and it's hard to recover from that" for the brand and the company's core audience, said Terrisse.
Companies involved in recalls all say their primary concern is protecting the public — but they also have a business interest as well. "Our concern is for our customers but we have to protect our name as well, and we are very much aware that when there is a recall if it is a Wegmans brand product our reputation is at stake," said Wegmans' Colleluori.

New Poll: Many U.S. Adults Unaware of Key Food Safety Practices

From our informal polling, we know that most people do not use a thermometer when cooking burgers - either poultry, beef, or pork (also known as porkies).  Unfortunately, there is a real risk of foodborne illness when ground meat is undercooked.  This can be life threatening if the organism is STEC E.coli and product contaminated with that organism is consumed by a child.

Buy a thermometer.  Stick it in your burger. Cook your burger to the correct temperature (Beef and Pork – 160F, Poultry – 165F)

New Poll: Many U.S. Adults Unaware of Key Food Safety Practices

http://www.meatami.com/ht/d/ReleaseDetails/i/72056/mo_person_id/00077412/mo_mailing_id/MO-02082

Thursday, September 1, 2011

Eight in 10 adults who cook hamburgers or poultry burgers do not use thermometer to determine doneness

Contact: Tom Super at tsuper@meatami.com or 202/587-4238

Washington, D.C. September 1, 2011 – Summer may be waning, but with Labor Day cookouts, NCAA college football tailgates and the NFL season right around the corner, September’s 17th annual National Food Safety Education Month is the perfect time to remind food preparers about proper procedures when cooking meat and poultry products.

A new poll commissioned by the American Meat Institute (AMI) and conducted by Harris Interactive found that while almost nine out of 10 U.S. adults (88 percent) cook hamburgers or poultry (chicken or turkey) burgers, only 19 percent of those who do use an instant read thermometer to determine that the burgers are safely cooked and ready to eat (i.e.,“doneness”). Approximately 73 percent of adults who cook hamburgers or poultry burgers incorrectly rely on sight to determine doneness and 57 percent incorrectly rely on cooking time.

Of concern: only 13 percent of adults aged 18-34 who cook hamburgers or poultry burgers, many of whom may prepare food for small children at home, use an instant read thermometer to determine doneness when cooking hamburgers or poultry burgers. Seventy-eight percent of this age group rely on sight, which is not an accurate indicator of doneness, to determine if the burger is cooked properly.

In terms of proper cooking temperatures, only one in five U.S. adults (20 percent) knows a hamburger should be cooked to 160 degree F to ensure it is safe to consume, while 41 percent mistakenly believe that hamburgers should be cooked to a temperature less than 160 degrees F, according to the poll.

Nearly half of U.S. adults (47 percent) believe that poultry burgers should be cooked to a temperature less than 165 degrees F. Only 13 percent know that a poultry burger should be cooked to 165 degree F to ensure it is safe to consume.

“Meat and poultry companies use many food safety strategies to make our products as safe as we can, and it is our responsibility to empower our customers with the information that they need to ensure that the products are safe when served,” said AMI Senior Vice President of Public Affairs Janet Riley. “Our poll reveals that a significant knowledge gap still exists about proper cooking temperatures and thermometer use. U.S. meat and poultry products are among the safest in the world, but like all raw agricultural products, they can contain bacteria, and that is why it is important to take time to remind consumers about safe handling and cooking practices.”

Riley urged consumers to follow the four basic food safety steps that are included on safe handling labels on meat and poultry products: clean, separate, cook and chill. Consumers should make sure that surfaces and hands are clean when preparing food, separate raw products from cooked products, cook the product to the proper temperature and keep the product properly chilled.

“While we recognize September as National Food Safety Education Month, food safety is a priority year-round,” Riley concluded. “By making a habit of cooking hamburgers to 160 degrees F and chicken or turkey burgers to 165 degrees F and using an instant read thermometer, consumers can feel confident that they will enjoy a safe and delicious eating experience every time.”

For more information and additional resources to safely prepare meat and poultry visit http://www.meatsafety.org/.