food safety

Source: 3M

“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.

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:

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

We have all heard of “helicopter parents,” those that coddle and hover over their kids. Remarkably annoying to educators, scout leaders, etc., one has to at least respect that they (in their own bothersome and overt way) essentially want to ensure their kid’s safety and well-being. Well, what about being a "helicopter" producer?

Don’t you want to ensure the safety and quality of your product when raw ingredients come into your facility or when the finished product heads out on the truck to be sold? Do you worry that your product might be compromised by influences beyond your control? Are you keeping an eye out for things occurring in-house that might compromise your product?