Food Protection Trends - July 2008 - (Page 489)

NEWS balanced diet, choosing a variety of foods that are low in trans fat and saturated fat, and rich in high-fiber grains, fruits, and vegetables.” In 2004, in the Action Plan for Acrylamide in Food, FDA announced its intention to “develop and revise consumer messages about dietary choices and cooking methods, as additional knowledge is gained about acrylamide in food.” Given advances in knowledge about ways to mitigate acrylamide in food and FDA’s stated intention to revise consumer messages as more knowledge becomes available, FDA has updated its Qs & As on acrylamide to include limited consumer information on acrylamide reduction. This information covers storage of potatoes before cooking, cooking practices for potato products and toasted bread, and dietary intake. FDA is providing this information for consumers who are looking for optional ways to reduce acrylamide. FDA’s best advice for acrylamide and eating is that consumers adopt a healthy eating plan, consistent with the Dietary Guidelines for Americans, that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and is low in saturated fats, trans fats, cholesterol, salt (sodium) and added sugars. FDA is waiting for completion of new toxicology research that is underway before considering whether new consumer advice on acrylamide is needed. millions of consumers with important food safety information. Be Food Safe, originally launched by the United States Department of Agriculture (USDA) and the US Partnership for Food Safety Education, encourages retailers to display food safety messages and visual reminders in front of customers through in-store promotions, brochures, flyers, packaging, circular ads and other forms of customer outreach. Nearly 40 retailers, representing approximately 6,000 supermarkets and an estimated 81 million consumers, have volunteered to implement Be Food Safe through their in-store and external customer communications programs. The campaign encourages the use of colorful, modular icons and photography to illustrate the basic safe food handling practices of clean, separate, cook and chill. According to research conducted by the Partnership, 64 percent of consumers say it is “very important” to follow safe food handling at home, yet many consumers are not consistent in doing so. The same study found that consumers believed it was “very important” to educate the public on safe food handling, with most believing that food companies and the government should provide this information. “The Partnership’s work with food retailers will help us keep food safety top-of-mind with people who shop for and prepare food at home,” said Shelley Feist, executive director of the Partnership for Food Safety Education. “It is important that consumers receive frequent reminders of the importance of safe food handling to reduce the risk of illness. While the overall rate of foodborne illness has been declining, the Centers for Disease Control and Prevention indicate that an estimated one in four Americans suffers from foodborne illness each year. “Ten years of consumer education through the Partnership has led to improved levels of awareness about basic safe food handling practices,” said Bryan Silbermann, chairman of the Partnership’s Board of Directors and the president of the Produce Marketing Association. “By adding the reach of retailers and suppliers using the consistent Be Food Safe messaging, we will be able to get important reminders in front of consumers where they shop.” The Food Marketing Institute (FMI) US Grocery Shopper Trends 2007 found that only 66 percent of shoppers are confident that the food they buy at the supermarket is safe, which is a 16 percent decrease from 2006 when 82 percent of consumers reported they were confident the food they purchase at the grocery store was safe. “Food retailers across the country are eager to help communicate critical food safety messages to their customers,” said Tim Hammonds, president and CEO of FMI. “Be Food Safe is an important, consumer-tested tool that grocers can use with confidence.” What Does the Label on your Chicken Really Mean? A Retailers Joining Group Effort to Educate Millions of Consumers about Food Safety ood retailers from around the country are joining a cooperative government, industry and consumer group effort to reach F ccording to the US Department of Agriculture (USDA) —“100 percent natural” means the poultry doesn’t contain artificial ingredients like preservatives. But experts warn – there are no guarantees. “100 percent natural – remember – no inspections are done. So we don’t know if those claims are really true,” says Shannon Wallace, R.D., registered dietitian with Baylor University Medical Center at Dallas. Chicken labeled as “organic” must meet much stricter standards. Inspections are conducted and organic chicken cannot contain artificial ingredients, hormones or antibiotics. But are those really harmful to consumers? JULY 2008 | FOOD PROTECTION TRENDS 489

Table of Contents Feed for the Digital Edition of Food Protection Trends - July 2008

Food Protection Trends - July 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director An Integrated Assay for Rapid Detection of Escherichia coli O157:H7 on Beef Samples Listeria Prevention Practices for Small Cheese Operations New Members News Industry Products Award Winners Committee Meetings Ivan Parkin Lecture John H. Silliker Lecture Preliminary Program Networking Opportunities General Information Registration Form Workshops Exhibitors Special Contributors and Sponsors Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - July 2008

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