Volume XXII, Number III, September/October 1998
Al B. Wagner
Warning Labels Required on all Unprocessed Juices
Non - traditional Food Technologies may yield safer, fresher and more nutritious products
Spices may reduce E. coli 0157:HG in meat.
Why you need a kitchen thermometer
Items of Interest: FDA focuses on Sprout Safety; "Pink in the middle' not a valid measure of safety
Coming events
Rules & Regulations: Acesulfame Potassium approved for soft drinks
Announcements
OCTOBER BETTER PROCESS CONTROL SCHOOL
A Better Process Control School will be held October 5 - 8, 1998 in Rudder Tower at Texas A&M University. This is the certification school required of all persons processing shelf-stable acidified and low acid foods. If you have not received a brochure on this, please contact Lenora at 409-845-7341, and she will fax you the information.
STATISTICAL PROCESS CONTROL
The Food Processors Institute is sponsoring a Statistical Process Control Workshop November 3 - 4, 1998 in Washington, D.C. For registration information call (202) 639-5954.
NATIONAL PEPPER CONFERENCE
The National Pepper Conference will be held October 13 - 15, 1998 in San Antonio, Texas. The meetings will be at the Marriott Rivercenter. For registration information, please contact Dr. Ben Villalon (956) 968-5585; fax (956) 968-0641; or E-mail <b-villalon@tamu. Edu>. This is always an outstanding meeting, so please plan to attend.
AFDO IN SAN ANTONIO
The association of Food and Drug Officials will hold their Annual Conference in San Antonio June 5-9, 1999. Please contact Dan Sowards at 512-719-0243 for more information.
INTERNATIONAL CONFERENCE ON FOOD SAFETY
The 1st NSF International Conference on Food Safety: Management-Science, Technology and Industry will be held in Albuquerque, New Mexico, November 16-18, 1998. This is a very diverse conference that will cover many aspects of food safety issues. For a copy of the program and registration booklet call 734-769-8010 Ext. 205.
News
FDA ANNOUNCES WARNING LABELS REQUIRED ON ALL UNPROCESSED JUICE
Starting today, consumers will see warning statements at places that sell packaged fresh apple juice and apple cider products that have not been processed to prevent, reduce, or eliminate illness-causing microbes. The warning statements will inform consumers of the potential risks posed by drinking unprocessed juices, particularly to children, the elderly, and persons with weakened immune systems. The Food and Drug Administration is requiring this warning to coincide with the start of this apple juice and cider season.
All other unprocessed packaged fruit and vegetable juices will be required to have the warning statement by November 5, 1998. To allow flexibility in meeting this labeling requirement, FDA is permitting manufactures to place the warning statement on signs and placards displayed at points-of-purchase for one year after the effective date of the rule.
These warning labels are part of a series of steps FDA is taking to enhance the safety of juices. If a packaged juice has not undergone pasteurization or a comparable treatment, consumers will see this warning statement: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."
"Juices are a valuable part of a healthy diet, and people should be encouraged to enjoy them," said HHS Secretary Donna Shalala. "This regulation is designed to alert the public about the risks we know could be present in the small minority of products that forego such protections."
"Untreated juices are only about 2 percent of the total juice sold in the United States," said Acting FDA Commissioner, Dr. Michael A. Friedman. "They are normally found at cider mills and farm markets, and, less commonly, at grocery stores. Today's action will help consumers more easily identify these untreated juices, and appreciate their possible risks."
Untreated juices have been linked to an estimated 16,000 to 48,000 cases of food-borne illness each year, including those associated with E.coli 0157:H7 that have resulted in severe illness and even death. Healthy persons infected by bacteria such as E. Coli 0157:H7 may experience diarrhea, nausea, abdominal cramping, or fever for several days. Children, the elderly, and those whose immune systems are suppressed, due to cancer treatment, HIV infection, or other significant health problems, may develop severe or even life-threatening conditions if exposed to food-borne pathogens that may be present in untreated juice products.
Although FDA does not require pasteurization to be declared on the labels of juices except orange juice, many pasteurized products are labeled "pasteurized." Frozen concentrates, juices sold in sealed containers at room temperature, and many refrigerated juices are treated to eliminate harmful bacteria.
Parents of children in day-care centers and schools that serve cider and juice may want to ask if those products are pasteurized or otherwise treated to reduce or eliminate illness-causing microbes. Also, parents of children taking field trips to apple cider mills or farm markets should be aware of FDA concerns about untreated juices and cider.
In an earlier action, FDA proposed to require manufacturers of most packaged fruit and vegetable juices to implement hazard control programs in their plants, to prevent microbiological, chemical, and physical contamination of their products.
The proposed required changes in the production process would consist of a scientifically designed program called Hazard Analysis and Critical Control Points, or HACCP. HACCP identifies the steps in food production where contamination is reasonably likely to occur, and then puts preventive controls in place. Under the proposed HACCP system, juice products would be pasteurized or otherwise treated to achieve a 100,000-fold reduction in the numbers of harmful microbes. These reductions would apply throughout the shelf life of the juices. If HACCP becomes a final regulation, the warning statements would not be necessary on juices that are produced under a valid HACCP plan, since reductions in pathogens would already be achieved.
NON-TRADITIONAL FOOD TECHNOLOGIES MAY YIELD SAFER, FRESHER, AND MORE NUTRITIOUS PRODUCTS
News Release from the Institute of Food Technologists, May 7, 1998:
New alternatives to traditional food technologies, that may create safer and more wholesome food, were revealed at the Institute of Food Technologists' (IFT) 1998 Annual Meeting & FOOD EXPO in Atlanta last June.
"Emerging Technologies and Their Implications for Refrigerated and Frozen Foods" examined non-thermal processes (i.e., high pressure, pulsed light, and pulsed electric fields); use of ozone and lactic acid bacteria on minimally processed produce; biotechnology applications for fresh produce and fish; and microbiological intervention technologies for beef carcasses. In addition to enhancing the safety of foods, these technologies are promising from a nutritional standpoint; they are likely to preserve nutrients better than traditional food processing methods, such as heat pasteurization. Biotechnology, for example, may be specifically applied to fruits and vegetables to enhance their nutritive value. Industry challenges in providing safe, high-quality, minimally-processed foods were discussed, along with the best antimicrobial systems to extend the shelf life of refrigerated food. The challenges in harmonizing science and politics in food policy making were also addressed.
"New Products & Technologies: Analytical and Process Technologies" featured new Time/Temperature Indicators (TTI) to aid in determining the safety and quality of food products; a commercialized carbon dioxide (CO2) process for extending the shelf life of dairy foods; and a rapid test for detecting Staphylococcus aureus in food and environmental samples.
TTIs are color-coded labels that sense time and temperature, as they affect product quality and safety. They can indicate to product handlers or consumers whether the product has been kept at the proper temperature, and is safe to eat. The CO2 process has been shown, in most cases, to double the shelf life of dairy foods by controlling the growth of common spoilage bacteria. An estimated 14 percent of all U.S. food-borne outbreaks are caused by the toxins produced by S. aureus. Traditional methods for testing for the presence of this bacterium in foods require two or more days, and have limited sensitivity. The new rapid test can detect low levels of the bacteria in samples within 24 hours, allowing for quick product recall if necessary.
SPICES MAY REDUCE E. COLI 0157:H7 IN MEAT
News Release from the Institute of Food Technologists, June 20, 1998:
Consumers may have an arsenal of food safety weapons in their spice racks, according to Kansas State University (KSU) researchers, who presented preliminary study results on the antimicrobial properties of spices at the Institute of Food Technologist' (IFT's) 1998 Annual Meeting &FOOD EXPO IN Atlanta June 21.
The researcher's poster "Reduction of Escherichia coli 0157:H7 in Ground Meat by Selected Spices" reported the antimicrobial effects of 24 spices tested against the food borne pathogen in a laboratory medium, uncooked hamburger, and uncooked salami. KSU researchers included Erdogan Ceylan, M.S., Donghyun Kang, Ph.D., and Daniel Y.C. Fung, Ph.D.
In the hamburger study, "clove had the highest inhibitory effect, (followed) in potency by cinnamon, garlic, oregano, and sage," Fung said. However, in the laboratory studies, garlic had the highest inhibitory effect.
The addition of 1.0 percent spice (garlic, clove, and cinnamon) to salami, mixed with starter culture and E. coli 0157:H7, resulted is successful salami fermentation and slight reduction of the pathogen. However, the addition of 7.5 percent garlic and clove killed 99 percent of the pathogen, and still resulted in successful salami fermentation.
Though finding the right balance between antimicrobial effectiveness and taste was a challenge, the KSU study showed that clove, cinnamon, and garlic may have the potential to be used in meat products, especially in fermented ones, to control the growth of E. Coli 0157:H7. Fung said his research may be also applied to other pathogens, because often when E. coli is killed, Salmonella and other bad bugs are also destroyed.
"If you add more spice to your cooking, you will definitely knock off more microorganisms, especially if you (season with the spices) that we said kill E. coli," Fung said. "For food manufacturers, similarly, if they use more spice in their products, they will kill more microorganisms."
However, KSU's research has not yet determined whether the amounts of spice that are effective against pathogens are practical for consumers to use in cooking or for food manufacturers to create good-tasting products. Moreover, regardless of how much spice consumers put in their food, they should always use safe food handling practices, including cooking ground beef to an internal temperature of 160 degrees Fahrenheit or until its juices run clear. Only thorough cooking and irradiation can eliminate E. coli 0157:H7.
Though spices may be able to reduce E. coli 0157:H7 in meat, they do not appear to be able to eliminate it, which underscores the importance of proper cooking. Eliminating E. coli 0157:H7 is the only way to eliminate risk of infection, since the pathogen has an unusually low infectious dose. In people with compromised immune systems, for example, fewer than 10 cells may cause illness. Spices, however, may potentially add another margin of safety to proper food handling and cooking.
The antimicrobial properties of spices have been noted in several studies, including one published by Cornell University researchers in The Quarterly Review of Biology in March 1998. The next step in KSU's research is to test the effect of variables, such as cooking, on the antimicrobial power of spices in specific meats.
WHY YOU NEED A KITCHEN THERMOMETER
Reprinted from Tufts University Health & Nutrition Letter, June, 1998
You've grilled your hamburger until it looks brown in the middle, so it's safe to eat, right? Wrong, says the U.S. Department of Agriculture's Food Safety and Inspection Service. The government bacteria-busters warn that you can't use visual cues, like color or texture, to judge whether ground meat has been cooked thoroughly enough to kill potentially harmful microbes.
The only way to know for sure whether ground beef, or any meat, poultry, or casserole, has been safely cooked is to use a kitchen thermometer. Unfortunately, in a survey conducted by the USDA, only about half of those questioned said they use a thermometer. Considering that dangerous pathogens like E. coli 0157:H7 can be killed only at high temperatures, that's a lot of people who are putting themselves at unnecessary risk of food-borne illness.
The reason that using your eye to judge a burger's "doneness" won't 'cut it' is that the natural pigment of raw red meat (which can range from purple to red to brown, depending on the age of the animal and whether the meat was exposed to air) could change to brown before the meat is fully cooked, according to Bessie Berry, manager of the USDA's Meat and Poultry Hotline. Using marinades can also make a burger appear brown before it has reached a safe internal temperature.
Testing a burger to see whether the juices run clear is an equally faulty method. "What does Îclear' really mean?" challenges Ms. Berry. "Should the juice have no color at all? Or just no evidence of pink? The color you see could change according to the background lighting, the plate you use, and how much juice you squeeze out of the burger,"
The meat thermometers that everyone should depend on (instead of their eyes) come in several models, and safe temperatures will differ according to what type of meat, poultry, or casserole you're cooking. (See charts below.) When checking a meat's temperature, make sure to put the thermometer in the deepest, thickest part of the roast or patty. You may have to turn chops, chicken breasts, or burgers sideways to get an accurate reading. Make sure your thermometer is properly calibrated (you can do this by taking the temperature of boiling water, which should read 212 degrees Fahrenheit), and always wash it in hot, soapy water after each use.
Note: While checking temperatures at the grill or stove may sound cumbersome, some types of thermometers take only 10 seconds or so to get a reading.
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Know When Your Dinner Is Really Done.
Here are minimum internal temperatures that different foods must reach to be safe to eat, according to the USDA. These temperatures apply whether the foods are roasted, broiled, baked, or fried.
Ground beef, veal, lamb pork - 160 degrees Fahrenheit; Beef, veal, lamb (steak, roasts, chops) - 145 degrees Fahrenheit; Pork (roast, chops) - 160 degrees Fahrenheit; Ham (uncooked) - 160 degrees Fahrenheit; Ham (precooked) - 140 degrees Fahrenheit; Chicken, turkey (ground) - 165 degrees Fahrenheit; Chicken, turkey (whole) - 180 degrees Fahrenheit; Chicken, turkey (breast) - 170 degrees Fahrenheit; Chicken, turkey (thigh, wings) - 180 degrees Fahrenheit; Stuffing (cooked alone or in bird) - 165 degrees Fahrenheit; Egg dishes, casseroles - 160 degrees Fahrenheit; Leftovers - 165 degrees Fahrenheit. (Reheated soups and gravies should be brought to a rolling boil. All other leftovers should be hot and steaming.)
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Types of Food Thermometers and Their Uses
Liquid-Filled. Best for roasts, casseroles, and soups. Thermometer can remain in food while it's cooking. Must be placed at least 2 inches deep; it can't measure temperature in thin foods. Takes 1 or 2 minutes to get a reading.
Bimetal (oven-safe). Best for roasts, turkey, or other large items. This is the traditional meat thermometer that remains in food throughout cooking; it can be read at a glance, but the long probe makes it a poor choice for foods less than 3 inches thick. Also, since the metal stem conducts heat, readings must be taken in two or three different places to avoid getting a false high reading . Takes 1 or 2 minutes to get a reading.
Bimetal (instant-read). Best for roasts, casseroles, and soups. Since it reads temperature in 15 to 20 seconds, it can be used to check foods at the end of cooking time. However, it can't be used in the oven while food is cooking, and it must be inserted sideways into thin foods.
Thermistor (digital). Good for any foods; especially good for thin foods like burgers because it needs to be inserted only 1/2 inch deep. Reads temperature in 10 seconds; digital face is easy to see. However, it can't be used in the oven while food is cooking.
Items of Interest
FDA FOCUSES ON SPROUT SAFETY
Consumers at high risk for food-borne illness should not eat alfalfa sprouts, the Food and Drug Administration says. The advice follows three outbreaks of Salmonella and Escherichia coli 0157:H7 involving sprouts. In addition, FDA has begun a nationwide examination of sprout industry practices. Alfalfa, radish, broccoli, and mung-bean sprout manufacturers will be scrutinized, according to the August 17 issue of Food Chemical News. The agency will also hold a public meeting on sprouts safety on September 28 and 29. The agency noted that the National Advisory Committee on Microbiological Criteria for Foods was charged last year to recommend ways to reduce the chance of sprout-related illness. A survey this summer of California sprout growers by FDA's Pacific Regional Office and the California Department of Health Services uncovered problems in general cleanliness, including lack of written sanitary-operating procedures and unrefrigerated storage and transportation. The consumer food safety group "Safe Tables Our Priority" also plans to target sprout safety in women's magazines.
A copy of FDA's 2-page advisory, (Fed. Reg. 1998; 63 (64): 45,248-49), is available at <http://www.fda.gov/bbs/topics/ANSWERS/ANS00890.html>, or by contacting IFT Science Communications. Food Chemical News 1998; 40(26): 8-14,28)#98.152
"PINK IN THE MIDDLE" NOT A VALID JUDGE OF SAFETY
Using color to determine 'doneness' of hamburger increases risk of food-borne illness tenfold, according to a Food Safety and Inspection Service study. Government researchers tested 140 packages of pure ground beef purchased from across the country. Patties were cooked to 135 deg F, 150 deg F, 160 deg F, and 175 deg F. Twenty-five percent of the hamburgers turned brown before reaching 160 deg F (the cooking temperature recommended to kill E.coli 0157:H7); seven percent turned brown at the unsafe temperature of 135 deg F, according to the May/June 1998 DNS Alert. "At the same time, about half the properly cooked burgers retained some pink color, even when cooked to 175 deg F." Freezing and then thawing ground beef increased the chance that a burger would prematurely brown. The agency recommends testing doneness by correctly using an instant-read thermometer.
Food Chemical News 1998; 49(15); 24-26. DNS Alert 1998; May/June: 11 #98.119
Rules and Regulations
FDA APPROVES ACESULFAME
Today, the Food and Drug Administration approved the artificial sweetener acesulfame potassium (acesulfame-K) for use in beverages.
Pepsi has already announced that it will use this sweetener with aspartame in a new one-calorie drink, Pepsi One, to provide a more sugar like taste without a diet aftertaste. Acesulfame-K is 200 times sweeter than sugar, which will allow beverage manufacturers to cut the amount of sweetener they use, and hence, cut costs.
For a copy of the A&A brochure about acesulfame potassium from the International Food Information Council, contact IFT Science Communications at (312) 782-8424.
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This newsletter is prepared for the Texas food processing industry by Al Wagner, Extension Food Technologist. It is sent to you as a service of the Texas Agricultural Extension Service, an educational agency of The Texas A&M University System. Requests for additional information on topics addressed in this newsletter should be directed to: Al B. Wagner, Extension Food Technologist, HFSB 225, Texas A&M University, College Station, Texas 77843-2134, (409) 845-7341, FAX (409) 845-8906