Top Five Foods To Avoid for Food Safety

While we often recommend our safe food-handling practices like using clean utensils and storing foods properly to help reduce the risk of foodborne illness, we thought for this year’s Food Safety Month (September) it would be good to highlight five foods that can be “food safety foes” all year round. One key term you will see used is the word “raw.” Cooking foods to their proper temperatures and not consuming foods that are not meant to be eaten uncooked certainly go a long way in keeping meals safe. These tips will arm you even more in the fight against foodborne illness. 1. Raw cookie dough Skipping raw cookie dough, no matter how tempting it is and even if you have eaten it the past, is best. Cookie dough contains both raw flour and raw eggs, both of which can harbor bacteria. Flour is an agricultural food product that is designed to be cooked before it is consumed. This means that some bacterial contaminants from the grains used to produce the flour can remain in the product before it is cooked, namely Escherichia coli (E. coli). Consumption of harmful strains of E. coli can cause diarrhea, urinary tract infections, respiratory illness, pneumonia and other illnesses as well.Raw eggs can harbor Salmonella bacteria. Salmonella infections can cause many symptoms such as vomiting, diarrhea and gastrointestinal pain. Typically, symptoms occur within six to 48 hours after eating contaminated food. While most people can recover from Salmonella infections without antibiotics, children, older adults and others with weaker immune systems may need medical attention. Check out these food safety tips from the Centers for Disease Control and Prevention (CDC) to help during your next baking bash. 2. Raw chicken It may be surprising to some, but there has been a past popular “delicacy” trend of […]

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Food Colors: Resources You Can Use

Why do we choose the foods we eat? What makes this food more appealing than that food? What are the things you like about your favorite food? Take a look and you’ll see that the color makes a difference in what you choose to eat. Food colors provide a familiar look to foods and often function in food in other ways too. They enhance colors that occur naturally in food. They offset any discolor when food is exposed to light, temperature and storage conditions. Food colors are unique; they are classified as ‘color additives’ and are certified by FDA which confirms their safe use. They are listed on the food label and these resources are a guide for you to learn more about food colors, color additives and what they do to food. Food Ingredients and Colors Brochure For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible. This brochure in partnership with the U.S. FDA is your guide to understand the role of ingredients, colors and flavors in food. Color Me Red: New Studies on Food Coloring Safety Did you know food coloring can be made using natural and artificial ingredients? Both of which are safe and regulated by the U.S. Food and Drug Administration (FDA). These colorings are used in a variety of foods, not just baked goods, but they are also safely used in ice cream, yogurt, soft drinks, cereals, sausage casings, cheeses and the list goes on. […]

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Food Allergy Facts: What You Know Could Save a Life

Download the Fact Sheet* Food allergies are a major health concern that affect approximately 32 million Americans including 5.6 million children under 18. That’s equal to 1 in 13 children or 2 in every classroom living with food allergies. Food allergy is on the rise and as rates increase, it has become even more important to increase awareness and inform the public about food allergies and what to do if someone is having an allergic reaction. Knowledge about food allergies can save lives. What is a food allergy? A food allergy is a serious medical condition in which the body’s immune system overreacts to something in a food – typically a protein. What are the symptoms of an allergic reaction to food? Common symptoms of a food allergy include skin irritation such as rashes, hives and eczema and gastrointestinal symptoms such as nausea, diarrhea and vomiting. In addition to these symptoms, sneezing, runny nose and shortness of breath can occur. What is anaphylaxis? According to the American Academy of Allergy, Asthma and Immunology (AAAAI), anaphylaxis is a severe, life-threatening allergic reaction. How do I know if I have a food allergy? A board-certified health care professional (allergist) should diagnose food allergies. Making a diagnosis may include How are food allergies different from food sensitivities and intolerances? Lactose intolerance and milk allergies are not the same. Lactose intolerance affects the gastrointestinal system. A milk allergy is a reaction to one or more proteins in milk that triggers the immune system. What should I do if I believe I have a food allergy? If you believe you have a food allergy, it’s important to get a medical diagnosis from a board-certified allergist if possible. How do I know if an offending allergen is in my food? Reading all food labels is vital […]

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What is Food Combining?

While most Americans eat meals with a mix of healthful nutrients, a small set of eaters are going in the opposite direction: completely separating out their food groups. They’re following a new trend known as food combining, which in its most basic form claims that the three macronutrients in our diets—carbohydrates, fat and protein—need to be eaten separately for optimal digestion. When digestive health and the microbiome are top-of-mind for so many folks, it’s easy to get pulled into a regimen promising a healthy, happy gut. But is food combining just another fad diet, or is it here to stay? First, a little history Unlike many other diet trends, food combining has a long history. It is rooted in the ancient Indian practice of Ayurvedic medicine, which is one of the planet’s oldest holistic healing practices. Ayurveda defines every food by its taste, energy (heating or cooling) and post-digestive effect, and food combinations based on these principles are essential for optimal digestion. Although food is one component of Ayurveda, this ancient way of thinking is more spiritually based than later iterations of food combining. The next historical round of food combining came from a physician named William Howard Hay who viewed and adapted the concept from a medical perspective. Popularized in the 1920s, the Hay Diet drew from Hay’s own personal experience with food and healing and had several strict guidelines to help a person achieve optimal health. Key components of the Hay Diet include: Current food combining advocates have taken principles from both Hay and Ayurveda to create appealing food combining charts under the notion that this eating pattern will heal the gut. New food combining rules keep the five Hay principles and add several others, such as that fats should not be eaten alongside proteins unless a green […]

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Earth Day: How You Can Help

Happy Earth Day! Each year’s celebration of this important day reminds us of all the ways we can help the environment every day in our own homes. In particular, recycling (and otherwise re-using packaging) can be hugely beneficial to our planet. Some of the most common recyclable packaging is food and beverage packaging. This kind of packaging typically is durable, strong, protective, and plays a role in the safety, convenience, and efficiency of our food supply. It acts to block light and protect nutrients in our food and beverage products—keeping quality consistent throughout a product’s shelf life. Because these packages help provide food protection and safety, both consumers and consumer-goods companies are adopting practices to promote packaging that is even more efficient—as well as boost recycling and reuse rates. Ninety-four percent of U.S. residents living in communities with a population of more than 125,000 have recycling programs available to them, but our individual knowledge of what can and cannot be recycled, and how we can be more mindful about recycling practices, can go a long way in improving national recycling rates. For example, in addition to participating in recycling programs, the careful reuse of certain types of packaging in the home is one major way to minimize packaging waste. For food safety reasons, not all food and beverage containers are designed to be reused, but many are—see below for tips. In addition to our personal efforts, various companies are repurposing packaging waste to make products such as clothing, shoes, and other consumer goods. For example, many conservation-minded companies and organizations are recovering incorrectly discarded ocean plastics to make new products such as furniture, sunglasses, luggage and car parts—all while working to discourage marine littering. Revving up to recycle Every home across the country likely has recyclable packages lurking about—often including […]

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A Useful Guide to Understanding GMOs

As food producers aim to provide a secure and reliable supply of food for the growing public, food biotechnology advances are evolving fast. Genetically modified food resources are helping farmers, food manufacturers, and companies produce safe, healthy, great-tasting and environmentally-friendly foods. However, understanding how these foods are created, how they end up on our plates, and the science behind the ingredients can be confusing. Below we have some insightful resources to help you understand how GMOs are shaping our food supply. Food Biotechnology: A Communicator’s Guide to Improving Understanding Food Biotechnology: A Communicator’s Guide to Improving Understanding is your one-stop resource for preparing for presentations, patient and client questions, health fairs, media interviews, blogging, tweeting, and other community conversations around biotechnology and GMOs. GMO-Free Milk: Is There Really Such a Thing? Modern food production uses various technologies to ensure that our food supply yields safe and environmentally friendly foods. “Genetically engineered” foods, also known as “genetically modified” foods or GMOs, are safe for consumption, and this has been proven repeatedly by scientific research. So what do package labels such as “GMO-free” and “Non-GMO” really mean? Science Sent: GMOs Are Safe to Eat For years, the debate over the safety of genetically engineered crops (or genetically modified organisms or GMOS) has come down to one statement: the science isn’t there. According to a report published yesterday by the National Academy of Sciences (NAS), there is no difference in potential or adverse health effects in GMO crops compared to non-GMOs. In other words, GMO crops are as safe to eat as their non-GMO counterparts. No Matter the Food, Ingredients Produced with Biotechnology Are As Safe As “Non-GMO” The International Food Information Council (IFIC) Foundation would like to correct media reports raising concerns about infant formula containing ingredients produced using biotechnology (also referred […]

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Snack Production Series: Crackers

Crackers are a popular snack for all ages—and can be found in many households as a quick go-to for everyday eating. And while they may not be the first food that comes to mind when you think of “healthy,” crackers—especially whole-grain crackers—can be part of a nutritious eating pattern and a staple of mindful snacking routines. Some typical cracker ingredients include flour, baking soda and/or yeast, and oil-based shortening, but a wealth of different varieties with different flavors and ingredients are on the market—including gluten-free crackers (which must not contain wheat, rye, barley, triticale, or related types of grains). But when we enjoy our favorite crackers as part of a satisfying snack, do we think much about how crackers are made, and what processes are part of providing their key characteristics—like their nutrition, shelf-stability, and texture? Read on if you’re curious about cracker creation! Enrichment and Fortification Enrichment and fortification are common aspects of food production and processing that are designed to add nutrients to a food. Enrichment typically refers to adding nutrients that have been lost during food handling, processing, or storage back to that food. Fortification, in contrast, generally refers to foods that have had nutrients added to them that are not naturally occurring in that food (like the iodine that is commonly added to salt). Fortification has historically been used to help correct widespread dietary insufficiencies recognized by the scientific community (thus improving the balance of nutrients in consumers’ diets). One of the most widely publicized fortifications of food has been the fortification of several types of flours—including those found in many crackers—and breakfast cereals, which have been fortified with folic acid since 1998 following overwhelming evidence that sufficient folic acid consumption is linked to better health outcomes in pregnant women and children. Unlike fortified foods, many […]

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One of Our Food System’s Helping Hands: GMOs

Many of us have heard the term “GMOs,” but how many of us know what they are as well as their benefits to the food supply and the environment? GMO (genetically modified organism) technology uses specific scientific innovation to genetically alter plants and promote desired characteristics. For example, these characteristics can help fruits and vegetables grow better under environmental stresses like drought, ward off crop diseases and pests and even forgo browning in fruits once they are sliced. This technology also decreases food waste, gives multiple populations reliable and nutritious food options and helps farmers use less pesticides and grow crops even more efficiently. In fact, this technology has been used for over 20 years and has been scientifically been proven to be a safe and effective way to support agriculture. While these scientific advances are in their 20s, the idea of cultivating crops with more desirable characteristics is thousands of years old. Farmers have been breeding plants together for millennia in order to get them to prime edible states. You should have seen kale, watermelons, carrots or bananas 10,000 years ago! They weren’t the big, beautiful, fleshy, juicy fruits and vegetables we have today. Here are some helping hand highlights, showcasing how GMOs are improving our food system: Helping Farmers and Saving Natural Resources GMO crops have significantly increased crop yields and simultaneously decreased pesticide use. By doing these two things combined, we are producing more food with less inputs. Decreased use of pesticides, means less pesticide production demand and also less energy use on the farmers’ end, too. Genetic characteristics in fruits and vegetables, such as insect- and disease-resistance, can also help farmers use less pesticides. But, in instances where pesticides won’t eliminate the presence of a pest, a genetic modification can make a crop resistant to the […]

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