Food Safety
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- January 21, 2015
“You could also ask who’s in charge. Lots of people think, well, we’re humans; we’re the most intelligent and accomplished species; we’re in charge. Bacteria may have a different outlook: more bacteria live and work in one linear centimeter of your lower colon than all the humans who have ever lived. That’s what’s going on in your digestive tract right now. Are we in charge, or are we simply hosts for bacteria? It all depends on your outlook.” - Neil deGrasse Tyson, Space Chronicles: Facing the Ultimate Frontier.
As funny as that may sound and as puzzling as it may be to think about, it is true. Bacteria are everywhere; most of them are good and normal and are absolutely necessary for the maintenance of our health, environment, and well-being. They are responsible for some of the best things (in my book) in life…like cheese, beer, and wine. But when the wrong bacteria get into our food supply, the results can be disastrous.
Historically, testing for the presence of what is known as an indicator organism in our water and food supply, has played a significant role in the food industry. These levels are monitored as indicators of food quality, food safety, and a marker of the overall hygienic status of the production facility. E.coli, Coliforms, and Enterobacteriaceae are three indicators that have been, and are currently used in the industry.
In 1887 a well-known bacteriologist, Theodor Escherich, observed a pervasiveness of organisms now known as Esherichia in human stools. Later, E.coli and other organisms were used to indicate the potential presence of pathogens in water. In 1915, the U.S. Public Health service changed this standard indicator from E.coli to Coliforms. Using E.coli and Coliforms as indicators of water safety and quality eventually spread to testing for these organisms in other foods. First, pasteurized milk and dairy products were tested and then an array of other foods followed.
- November 25, 2014
In our house, there are two camps when “Black Friday” hits: the "Dedicated Shoppers" and, those like myself, the “Thanks, I’m Not Giving Up” eaters.
The “Thanks, I’m Not Giving Up,” population, still basking in the glory of the stomach-stuffing of the previous day, shuns leaving the home in favor of recreating the glory of Thanksgiving though various helpings of leftovers throughout the day. Often, this is done in a traditional wardrobe of elastic-waist fleece pants and a hooded sweatshirt. In such regalia, the following exchanges may take place (in one's head):
Q: “Would I like a mound of reheated green bean casserole?”
A: “Please…I think it only gets better on the second day!”Q: “Care for some stuffing reanimated with a healthy dose of leftover gravy?”
A: "Well, it is the holiday season…”Q: “Can I fit the rest of the turkey leftovers into one sandwich?”
A: "Well, I suppose everyone else ate while they were out shopping…”Much like with Black Friday shoppers, it pays to plan, my fellow “Thanks, I’m Not Giving Up” eaters! As soon as Thanksgiving is over, start thinking strategy! To avoid making it a “Blech Friday,” (the natural enemy of seasonal reheat-aficionados) consider some of these tips from Diane Van, Food Safety Education Staff Deputy Director of the USDA Food Safety and Inspection Service:
- November 12, 2014
The June issue of the CDC’s Vital Signs discusses the disturbing fact, that when it comes to norovirus: “…the amount of virus particles that fit on the head of a pin would be enough to infect more than 1000 people.” Not only that, but this tough contender can withstand freezing, as well as temperatures up to 140˚F; it causes 19-21 million illnesses in the United States alone; and it holds the championship belt for being the “most common cause of foodborne-disease outbreaks in the United States”!
However, norovirus does not have to prevail this winter (a time when the illness frequently shows up). One simple, but very effective treatment is out there that can limit the spread
- October 01, 2014
Nelson-Jameson was once again proud to award The Elmer Marth Educator Award at the International Association for Food Protection Annual Meeting in August. This $1,500 honorarium award recognizes an active IAFP Member for dedicated and exceptional contributions to the profession of the Educator.
Dr. Keith R. Schneider, Professor and Extension Specialist in the Food Science and Human Nutrition Department at the University of Florida in Gainesville, is the recipient of this year's Elmer Marth Educator Award. His responsibilities at the University of Florida include courses in Food Safety & Sanitation and Current Issues in Food Safety, as well as lecturing in Food Safety Systems, Industrial Food Fermentations, Food Toxicology, Graduate Research
- September 24, 2014
Detection of contaminants is a critical aspect of ensuring food safety, especially with stringent government regulations. The use of metal detectors is increasingly vital to identify and reject harmful objects, contributing to enhanced Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) programs. This comprehensive approach extends to a wide range of metal-detectable products, from safety supplies to processing tools, ensuring the integrity of food products. The smallest detectable foreign object varies based on factors like material, line speed, and moisture content, with the detector head's height being crucial. Calibration is a key process, involving setting thresholds based on contaminant size and collaborating with the metal detector manufacturer. Regular testing of calibration is essential to prevent larger contaminants from bypassing the detector and compromising product safety. Metal-detectable products, often colored blue for easy visual detection,