Ground Cricket Flour Good for Health?

Is ground cricket flour a food in your future?   There seems to be growing interest in cricket flour as a protein source and as a sustainable food.  And now there is some research to show it is good for health.  In a limited study, researchers compared a control group to a group fed cricket meal.  They saw "an increase in a metabolic enzyme associated with gut health, and a decrease in an inflammatory protein in the blood called TNF-alpha, which has been linked to other measures of well-being, like depression and cancer."

From the cricket flour web page, it takes about 5000 crickets to make a pound of cricket flour.  "Dried and roasted crickets contain an average of 55-70% protein by weight", and "includes all of the essential amino acids, B12, iron, calcium, Omega-3s and Omega-6s".  You can make cricket sausage,  cricket burgers, and cricket soup.

Is cricket flour supported by those who are against eating meat?  Interestingly, NO.  Crickets are freeze-dried to death...and then ground. (Everything but the chirp).

Are you ready to give it a try....well, you may take this advice as per a quote from a cricket - "When you meet temptation and the urge is very strong.  Give a little whistle! And always let your conscience be your guide."

Technology Networks
Eating Crickets could be Good for your Gut
News  Aug 06, 2018 | Original Story by Kelly April Tyrrell for the University of Wisconsin-Madison. 

The Botulism Outbreak(s) That Provided Impetus For Standardized Canning Procedures

An article in the Smithsonian magazine discusses the impact of a botulism outbreak in 1919 / 1920 that lead to the development of standardized procedures for canning.  These standardized procedures for processing and inspection were not initially federal regulation, but were a state regulation in California and an industry standard used by the National Canners Association.  Must of this was the basis for the federal regulation that came in the 1970's - the Low Acid Canned Food Regulation, which were also enacted after a series of issues related to canned salmon.

The 1919 / 1920 outbreak were there were close to 20 deaths had been associated with canned olives.  But there had been other cases throughout the first half of the twentieth century.  This link to the Califormia Dept of Health website on the the topic.

"From 1899 to 1949, there were 483 outbreaks of botulism reported in North America (the United States and Canada) involving 1,319 case patients and 851 deaths. Of these outbreaks, cases and deaths, 184 outbreaks, 416 cases, and 252 deaths were in California. Additionally, 40 deaths occurred in other states from products prepared in California. In 1919 alone, olives commercially canned in California caused 17 deaths (7 in Ohio, 5 in Montana and 7 in Michigan)."

"All of this was aggravated by sensational newspaper publicity. As a result, botulism became a reportable disease in November 1920. Also, on August 7, 1920, the State of California Board of Health (Board) adopted the first regulation of olive production requiring sanitation throughout the canning facility and a mandated thermal process (specified time and temperature in heating canned foods to render then commercially sterile). In 1920-21 some 20 deaths occurred from botulism linked to canned spinach produced in California. As a result, in April 1921, the Board adopted a resolution covering canning and sterilization of spinach specifying definite fill-in weights, cut-out weights, initial temperatures, and sterilization processes."

This is a good reminder for the restrictions on canning of low acid foods for commercial sale.

https://www.smithsonianmag.com/history/botulism-outbreak-gave-rise-americas-food-safety-system-180969868/
The Botulism Outbreak That Gave Rise to America’s Food Safety System

In late 1919 and early 1920, scientists and canners worked with the government to protect the public from the deadly toxin

This Week in Mislabeled Products - Week Ending August 3, 2018

Label Design Issue on Sausage - Star Natural Meats, LLC, an Astoria, N.Y. establishment, is recalling approximately 20,000 pounds of raw, non-intact pork sausage products due to misbranding and undeclared allergens - the  products contain milk and soy, known allergens, which are not declared on the product label. In addition, the products contain restricted ingredients, specifically sodium nitrite and sodium nitrate, which are not declared on the finished product label.  The problem was discovered on Aug. 3, 2018 by FSIS Inspection Program Personnel while conducting routine label verification tasks.

Label Missing Egg - Hostess Brands is voluntarily recalling certain lots of Cookies 'n Crème Brownies after the company became aware that the "Contains" statement on Hostess® Cookies 'n Crème Brownies does not list "egg" as an allergen. Although the ingredient list on the packaging identifies "egg" as an ingredient, the "Contains" statement, which is designed to further alert consumers of allergens in the products, does not include "egg".

Cross Contact of Milk Into Almond Milk??? HP Hood LLC is voluntarily recalling a limited number of half-gallon (1.89 L) cartons of refrigerated Vanilla Almond Breeze almond milk because the product may contain milk, an allergen not listed on the label.  There has been one report of an allergic reaction. Medical treatment or hospitalization was not required.

Label Mismatch - Sweet Earth Foods is initiating a voluntary recall of a limited amount of 8-ounce packages of Sweet Earth Aloha BBQ Quesadilla due to mismatched packaging, resulting in undeclared egg and milk allergens.  The product being recalled has Sweet Earth Aloha BBQ Quesadilla exterior packaging but incorrectly contains the Sweet Earth Mile High Quesadilla in an interior clear plastic wrapper that reads “MILE HIGH.” The ingredient statement on the exterior package applies to the Aloha BBQ Quesadilla and does not identify eggs and milk, which are in the Mile High Quesadilla.  Sweet Earth is investigating this incident while working with the U.S. Food & Drug Administration to implement this voluntary recall. Sweet Earth was first notified of the mismatched packaging through a consumer contact.


https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-066-2018-release
Star Natural Meats, LLC Recalls Raw Pork Sausage Products due to Misbranding and Undeclared Allergens
Class I Recall
066-2018
Health Risk: High
Aug 3, 2018

Chipotle's Rocked by Another Food Safety Incident

Chipotle's food safety issues are back in the news as an outbreak has led the company to shut down its store in Powell Ohio.  While there were initially 2 cases reported, an online food illness reporting website has stated that they received over 100 reports representing 177 ill.  In a report issued later, health district officials are said to have received over 400 complaints.  Symptoms from one person include "diarrhea. severe abdominal pain, nausea, headaches and hot and cold flashes".

With this news, the company's stock price dropped by roughly 8%

CNBC
https://www.cnbc.com/2018/07/31/chipotles-new-management-still-has-the-old-problem-food-safety.html
Chipotle's new management still has the old problem: Food safety

• Chipotle shares sank more than 7 percent on reports of a foodborne illness outbreak in Ohio.
• While analysts have maintained their confidence in the brand, keeping outperform ratings and even upgrading the stock, it seems that investors remain queasy.
• This is CEO Brian Niccol's first food safety incident with the company since he began his term in March.

Sarah Whitten | @sarahwhit10
Published 1:48 PM ET Tue, 31 July 2018  | Updated 22 Hours Ago

Cereal Facility Issued Warning Letter for Inadequate Salmonella Control

FDA issued Kerry Inc a warning letter for their Illinois cereal facility after FDA testing found Salmonella and an FDA audit found that the facility had found numerous Salmonella positive environmental samples.  The FDA ruled that the product was "was prepared, packed or held under insanitary conditions whereby it may have been rendered injurious to health".  This is a very interesting case study for product that was most likely used as an ingredient in further processing.

One of major issues was the Salmonella positive samples. From the report:  " Between September 29, 2016 and May 16, 2018, you repeatedly found Salmonella throughout your facility, including in cereal production rooms. During this time period, you had 81 positive Salmonella environmental samples and 32 positive Salmonella vector samples (samples taken in response to finding a positive on routine testing), including four Salmonella (b)(4) samples in the cereal coating room and one Salmonella (b)(4) sample in the cereal (b)(4) room (Line (b)(4)). Further, you had repeated findings of other Salmonella species in some production lines and rooms used for the manufacture of cereal. These repeated findings of Salmonella in your environment should have resulted in a reanalysis of your food safety plan as required by 21 CFR § 117.170(b)(4) and the identification of contamination of RTE cereal with environmental pathogens as a hazard requiring a preventive control (i.e., sanitation preventive control).

 A summary of the points made in the warning letter:

1. The hazard analysis of RTE cereal process did not list environmental pathogens when the finished product was exposed to the environment prior to packaging. This was especially concerning since the facility did find Salmonella in the environment
2. Environmental controls to prevent Salmonella were not implemented sufficiently to control Salmonella. FDA found Salmonella in the processing environment as well as the facility found Salmonella.
3. Corrective actions were not properly implemented to get rid of Salmonella. There were no steps taken to remove the root cause of the Salmonella from the enviromet. Basically, a root cause analysis was not completed even though Salmonella was constantly being found.
4. Sanitation controls were not verified. The company did not follow its own SOP for environmental monitoring

There was no further information regarding the facility, but as an ingredient manufacturer, it is likely that this cereal product is made for use as an ingredient  in foods that will be further processed.   Perhaps this is why a less-than-sufficient effort.  Regardless, 1) FDA viewed this as an RTE product and that may have been difficult to convince otherwise - including providing notice to customers 2) the company should have included it in the hazard analysis, and 3) a better effort should have been made in controlling it.

FDA Warning Letter
https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm615073.htm
Kerry Inc 7/26/18

Date-Expired Salads Recalled for Cyclospora

USDA FSIS issued a health alert for beef, pork and poultry salads made by Caito Foods due to potential contamination with Cyclospora.  "The problem was discovered when Caito Foods LLC received notification from their lettuce supplier, Fresh Express, that the chopped romaine that is used to manufacture some of their salads and wraps was being recalled."

According to the warning, "The beef, pork and poultry salad and wrap items were produced between July 15 to 18, 2018, with the either “Best By,” “Enjoy by,” Best if Sold By” or “Sell By” dates ranging from July 18 through July 23, 2018."

It is important to note that this product is past its shelf-life.  While FSIS is concerned about someone storing the product past the shelf-life, one would guess that after an extra week, it is probably less than good.  And if someone had eaten product and had become ill, or becomes ill, this notice is out there.  So while we understand the need for recalling expired product, the problem is that unless you read into the notice, you don't see that this was expired product.

FSIS Issues Public Health Alert for Beef, Pork and Poultry Products due to Concerns about Contamination with Cyclospora 
Link

This Week in Mislabeled Product - Week Ending 7/29/18

Wrong Label Placed on Tea - A Minnesota firm  is recalling Roasted Chestnut loose leaf tea, because it may contain undeclared almonds.  The recall was initiated after it was discovered that this product containing almonds was distributed in packaging that did not reveal the presence of almonds. Subsequent investigation indicates the problem was caused by a temporary mistake in the company's production and packaging processes

https://www.fda.gov/Safety/Recalls/ucm615023.htm
TeaSource Issues Allergy Alert on Undeclared Almonds in Product
For Immediate Release
July 26, 2018

Sandwiches Recalled After Company's Testing Program Detects Listeria

Lipari Foods, based in Michigan, is recalling pre-made sandwiches due to the potential to be contaminated with Listeria.  The testing was done by the company's fresh food manufacturing company, JLM Manufacturing, which was where the product was packed.  Product was packed underd the Premo and Fresh Grab labels.  Product was packed on the 17th of July and has an expiration date of August 8 (3 weeks..eww).

There have been no reported illnesses.

Currently, there is just one product day recalled.  So it will be interesting to see whether this follows the normal path these Listeria-related recalls go...that is, the recall is expanded because regulators find that there was inadequate control and more than one day's production may be implicated.


https://www.fda.gov/Safety/Recalls/ucm615055.htm
Lipari Foods Issues Voluntary Recall of Premo Brand & Fresh Grab Turkey & Swiss Submarine Sandwiches Due to Potential Contamination of Listeria Monocytogenes
For Immediate Release
July 28, 2018

Should We Care About Food Product Standards of Identity?

A news release from FDA discussed the need to review and modernize the 'standards of identity' for food products, specifically in this case, dairy products.  With all of the FSMA regulations in addition to responsibility for drugs, food product 'standards of identity' just don't seem to be that much of a priority.  But should they be?

The standard of identity are used "in an effort to promote honesty and fair dealing for the benefit of consumers, the FDA is authorized to establish by regulation, a common or usual name, a reasonable definition and standard of identity, a reasonable standard of quality, and reasonable standards of fill of the container for any food"  (NDSU Law).  So it says what a product is so that when you buy it, you know what it is.  If you buy grape jelly, you are getting what is considered grape jelly.

One of the big issues has been related to milk.  From the FDA release, one of the primary issues is "plant-based foods that are being positioned in the marketplace as substitutes for standardized dairy products. Many of these plant-based foods use traditional dairy terms (e.g., milk, yogurt, cheese) in the name of the product. For instance, we’ve seen a proliferation of products made from soy, almond or rice calling themselves milk. However, these alternative products are not the food that has been standardized under the name “milk” and which has been known to the American public as “milk” long before the 1938 Federal Food, Drug, and Cosmetic Act (FD&C Act) was established. In addition, some of these products can vary widely in their nutritional content – for instance in relation to inherent protein or in added vitamin content – when compared to traditional milk."

Basically, soy milk or rice milk is not really milk.  Milk is collected lactation from animals.  Soy beans don't have mammary glands. It's not milk, it is expressed bean juice.  So is this an issue?  Well, it can be because some people don't understand that milk and bean juice don't have the same nutritional parameters.  Just being white doesn't make it milk.    FDA used a few cases to demonstrate this issue, in one "case reports show that feeding rice-based beverages to young children resulted in a disease called kwashiorkor, a form of severe protein malnutrition. There has also been a case report of a toddler being diagnosed with rickets, a disease caused by vitamin D deficiency, after parents used a soy-based alternative to cow’s milk".

I like standards of identity. I like the structure that it creates within the marketplace.   Marketing people don't because they can blur the lines and make something seem to be what it's not.  If people took time to understand, that would be one thing.  But some out there do not.

For the most part, many of the standards in place have been there for decades.  This is not to say they should remain constant, but certainly there should be on ongoing review process to say what a given food is, and what it is not.

Take bacon as an example.  Bacon should be from an animal.  I am fine with turkey bacon, but eggplant bacon....no. 

FDA News Release
https://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm614851.htm
Statement from FDA Commissioner Scott Gottlieb, M.D., on the process FDA is undertaking for reviewing and modernizing the agency’s standards of identity for dairy products
For Immediate Release
July 26, 2018