Food Protection Trends - July 2008 - (Page 490)

NEWS “The USDA does not make any claims that organically produced food is any safer or more nutritious than conventionally produced food,” adds Wallace. Another popular chicken label—“grain fed.” This is supposed to mean the chicken was not fed animal by-products, but just like “100 percent natural” and “free range,” there is no outside monitoring for this claim. And probably the most confusing label of them all—“free range.” Chicken labeled as “free range” is supposed to be leaner, but again, experts warn the claim can be deceiving. “Free range does not always mean that the animal has been in an open area its whole life. It may only mean they were in a restricted area and let out into that open area one time during their life,” says Wallace. So what should you shop for in chicken? “If you would like to have a healthy diet—trimming the fat or buying leaner cuts of meat is always important. And the research is still out regarding these other issues of hormones and antibiotics,” says Wallace. While shopping for food, you should: 1. Check for cleanliness. Buying from a retailer who follows proper food handling practices helps assure that the food is safe. Ask yourself: What is the general impression of this facility? Does it look and smell clean? 2. Keep certain foods separated. Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart. Place these foods in plastic bags to prevent their juices from dripping on other foods. It is also best to separate these foods from other foods at checkout and in your grocery bags. 3. Inspect cans and jars. Don’t buy food in cans that are bulging or dented. Also, don’t buy food in jars that are cracked or have loose or bulging lids. Since foods sold in cans or jars are processed to be sterile, they can “keep” for a long time if the can or jar is intact. A bulging can or jar lid may mean the food was under-processed and is contaminated. A dent in a can, especially if the dent affects a seam, may cause an opening in the seam which may allow contamination, as would a crack in a jar. A loose lid on a jar means the vacuum has been lost and the product may be contaminated. Don’t buy a food product whose seal seems tampered with or damaged. 4. Inspect frozen food packaging. Don’t buy frozen food if the package is damaged. Packages should not be open, torn or crushed on the edges. Also, avoid packages that are above the frost line in the store’s freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the food in the package has either been stored for a long time or thawed and refrozen. In such cases, choose another package. 5. Select frozen foods and perishables last. Meat, poultry, fish and eggs should be the last items placed in your shopping cart. Always put these products in separate plastic bags so that drippings don’t contaminate other foods. 6. Choose fresh eggs carefully. Before putting eggs in your cart, open the carton and make sure that the eggs are clean and none are cracked. Buy only refrigerated eggs and follow the “Safe Handling Instructions” on the carton. 7. Be mindful of time and temperature. It’s important to refrigerate perishable products as soon as possible after grocery shopping. Food safety experts stress the “2-hour rule”— because harmful bacteria can multiply in the “danger zone” (between 40° and 140°F), perishable foods should not be left at room temperature longer than 2 hours. Modify that rule to 1 hour when temperatures are above 90°F, as they often are in cars that have been parked in the sun. If it will take more than an hour to get your groceries home, use an ice chest to keep frozen and perishable foods cold. Also, when the weather is warm and you are using your car’s air conditioner, keep your groceries in the passenger compartment, not the trunk. Start at the Store: Seven Ways to Prevent Foodborne Illness S afeguarding your home against foodborne illnesses begins not at home, but at the supermarket, grocery store, or any other place where you buy food that you plan to store and serve. Combating foodborne illnesses is a top priority at the Food and Drug Administration (FDA). That’s because, according to the Centers for Disease Control and Prevention (CDC), foodborne ailments cause about 325,000 hospitalizations and 5,200 deaths nationwide each year. You as a consumer can play a key role in preventing these illnesses. 490 FOOD PROTECTION TRENDS | JULY 2008

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

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.