Dr. Dennis D’Amico has been working with North Carolina State University to convert his cheese food safety workshop into an online program. They recently launched the online course: Food Safety for Artisan Cheesemakers. The course will be offered at no cost until the end of the year by using the code INTRO-FREE. To enroll : https://foodsafety.ncsu.edu/food-safety-basics-artisan-cheesemakers/.
The course was designed to assist Artisan and Farmstead Cheese-makers to develop/refine their food safety programs to protect consumers and comply with food safety regulations. It is intended to equip cheese-makers with knowledge of basic food safety concepts and introduce a number of best practices/preventive controls. The class was developed at North Carolina State University in a collaborative effort of food safety and cheese experts from the University of Connecticut, the Center For Dairy Research, Cornell University, the Innovation Center for US Dairy, and includes extensive input from Artisan Cheesemakers. The course begins with a welcome letter and orientation to online learning and then has five interactive learning modules with professional voiceover, video, and an accompanying quiz: Lesson 1: Importance of Food Safety Lesson 2: Regulations and Standards Lesson 3: Food Safety Hazards Lesson 4: Good Manufacturing Practices and Process Controls Lesson 5: Environmental Pathogen Monitoring and Testing
Every year, about this time, I am spending time on the phone, talking people out of canning. Well, not exactly. I strongly encourage canning as a way to preserve summer tomatoes, peaches, apples and cucumbers (often as pickles). But, invariably I will answer the phone and on the other end of the line is someone who wants to can their FAMOUS salsa recipe (or pickles, or pesto, or peppers in oil). While I could write volumes on “What Not to Can”, salsa is the subject of this article.
The word “salsa” is the Spanish word for sauce. The Encyclopedia of American Food & Drink reports that the first mention of the term “salsa” appeared in print in the U.S. in 1962. As of 1991, they said, sales of salsa surpassed ketchup.
The origins of these sauces may be Aztec, when the traditional ingredients included tomatoes and chili peppers. But the creative cook can easily find recipes using a variety of ingredients such as beans, mangos, pineapple, grilled corn, avocado, or peaches. Historically, “salsa” was considered an uncooked sauce (salsa fresco or salsa cruda). But, in the interest of convenience, salsa is now most often processed in glass jars and found on the supermarket shelf next to taco shells, tortillas and refried beans (or in plastic tubs in the produce section).
Making and canning salsa in a commercial processing operation is one thing. Doing it at home is another.
Most salsa recipes are a mixture of low-acid foods (such as onions and peppers), with more acid foods (such as tomatoes). Often, there are additional acid ingredients that may include vinegar and citrus juices such as lemon, lime, or orange.
The types and amounts of ingredients used in salsa, as well as the preparation method, are important considerations in how a salsa is canned. Generally, acid foods (tomatoes, fruits) are safely canned in a boiling water bath canner. So folks may think that a tomato or fruit based salsa would also be safely canned in a water bath canner. However, once you add low-acid ingredients such as onions, peppers, black beans, corn, cilantro or avocado, the pH (measure of acidity) balance may be tipped to the low-acid side. At this point, the pH is likely at 4.6 or higher and the only safe way to can the product is in a pressure canner (to safely can in a water bath canner the product pH must be below 4.6).
If a salsa has enough low acid ingredients to render the final product, “low acid” by definition, then you run the risk of having a salsa that will support the production of deadly toxin by the Clostridium botulinum bacteria. Improperly canned salsas or other tomato-pepper combinations have been implicated in more than one outbreak of botulism poisoning. Follow these considerations for safe salsa:
Choose and use safe ingredients
The acid ingredients help preserve canned salsas and make them safe for water bath canning. Most often bottled vinegar or bottled lemon juice is used. Use only commercial and bottled products. An equal amount of bottled lemon juice may be substituted for vinegar in recipes, but do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe canned salsa. If the product is to “acidic” or tart for your taste, add a bit of sugar to offset. Do NOT cut down on the acid!
Tomatoes and/or fruit ingredients should be just ripe, free of cuts, rot, or mold. Do not reduce the quantity in the recipe. Overripe tomatoes may be too low in acid for safety. If green mangoes are called for in the recipe, do not use ripe mangos as they also may be too low in acid for safety.
Peppers, onions, and other low acid ingredients must also be added in amounts given in the recipe. An extra pepper might just throw you into the low acid realm…measure and count carefully.
Spices such as cumin, dried oregano, salt and pepper can be adjusted to taste. However, fresh herbs such as cilantro (a low acid ingredient) should be added according to the recipe. You can always add the fresh herbs just before serving for the freshest flavor.
Choose and use a safe recipe
The USDA/Extension mantra has always been, “Only use tested, science-based home-canning recipes from reliable sources like the National Center for Home Food Preservation and some equipment or home preserving ingredient manufacturers.” This is especially true for any acidified food like salsa or pickles. Then, follow the directions, ingredient list, and amounts listed in the recipe. Never add flour, cornstarch or other thickeners—this will have an effect on the processing time needed to heat the interior product to a safe temperature. Store opened salsa in the refrigerator once opened.
If you want to stick with a personal favorite recipe, there are two things you can do. Can a basic salsa and add additional ingredients (beans, corn, avocado) just before serving. Or, make your FAMOUS salsa and store it in the refrigerator for up to one week or freeze it for up to one year. Freezing will certainly affect the texture of your fresh salsa, so test out a small portion first to see if you like it.
For more information about making and preserving salsa, go to www.uga.edu/nchfp (National Center for Home Food Preservation). On that site you will find the fact sheet (some of the information in this article was from this fact sheet), Canning Your Own Salsa Recipe. Or contact the Home and Garden Education Center at firstname.lastname@example.org or 1-877-486-6271.
Recently I had a call from a mom asking if she should wash her berries before storing in the fridge. Her 30-something daughter, who, of course, knows everything, insisted that she should wash first. The mom wasn’t so sure. In this case, mom knew best.
I too, after a weekend visit to the farm market, am faced with the task of preparing the produce for storage, some of which carry vestiges of field dirt, or may be wet from a recent wash in the packinghouse. I don’t want them to spoil before I can eat them all. And, most of all, I do not want to waste what is edible.
So what is the best way to treat your veggies and fruits and ensure that they will be in the best condition when you go to use them? Well, it depends. Fresh fruits and vegetables require different storage methods and can be stored for various lengths of time.
Best at room temperature—until cut
First, know that some fruits and vegetables keep their quality better if NOT stored in the refrigerator. These include fresh tomatoes, potatoes, onions (except for spring onions and scallions, which must be refrigerated), winter squash, pumpkin and melons, until ripe, then refrigerate. However, once any of these are cut open, they should be refrigerated. Fruits and vegetables stored at room temperature should be in a cool, dry, pest-free, well-ventilated area separate from household chemicals.
Best in the refrigerator
To wash or not to wash? Even the experts disagree when giving advice on washing garden produce. Some tell you not to wash before storage and some will tell you to wash off any garden dirt before even bringing produce into the home. At issue is this: if you bring in garden dirt on your fresh produce, you may be introducing pathogenic microorganisms into your kitchen—while, if you wash your produce before storage, you run the risk of increasing the likelihood that your fresh produce will mold and rot more quickly.
If you choose to wash produce before storage, be sure to thoroughly dry fruits and vegetables with a clean paper towel. If you choose to store without washing, take care to shake, rub or brush off any garden dirt with a paper towel or soft brush while still outside. Never wash berries until you are ready to eat them (Mom was right). Storing fresh produce in plastic bags or containers will minimize the chance that you might contaminate other foods in the refrigerator. Keep your refrigerator fruit and vegetable bin clean. Keep your refrigerator at 40° F or less. If your refrigerator has a fruit and vegetable bin, use that, but be sure to store fresh produce away from (above) raw meats, poultry or fish.
All stored produce should be checked regularly for signs of spoilage such as mold and slime. If spoiled, toss it out. All cut, peeled or cooked vegetables or fruits should be stored in clean, covered containers in the refrigerator at 40° F or less.
Fresh Fruit and Vegetable Storage Chart
Beans, green or yellow
Refrigerator crisper: up to 3 days
Store in plastic bags. Do not wash before storing. Wet beans will develop black spots and decay quickly. Wash before preparation.
Refrigerator crisper: 3 to 5 days
Store in loose, perforated plastic bags. Wash before using.
Beets, Carrots, Parsnips, Radish, Turnips
Refrigerator crisper: 1 to 2 weeks
Remove green tops and store vegetables in plastic bags. Trim the taproots from radishes before storing. Wash before using.
Refrigerator crisper: 2-3 days
Before storing berries, remove any spoiled or crushed fruits. Store unwashed in plastic bags or containers. Do not remove green tops from strawberries before storing. Wash gently under cool running water before using.
Refrigerator crisper: 2-3 days.
Store leaves in plastic bags. The stalks can be stored longer if separated from the leaves. Wash before using.
Refrigerator crisper: 1 to 2 days
For best flavor, use corn immediately. Corn in husks can be stored in plastic bags for 1 to 2 days.
Refrigerator crisper: up to 1 week
Wipe clean and store in plastic bags. Do not store with apples or tomatoes. Wash before using.
Refrigerator crisper: 2 to 3 days
Herbs may be stored in plastic bags or place upright in a glass of water (stems down). Cover loosely with plastic bag.
Lettuce, spinach and other greens
Refrigerator crisper: 5 to 7 days for lettuce; 1 to 2 days for greens
Discard outer or wilted leaves. Store in plastic bags in the refrigerator crisper. Wash before using.
At room temperature until ripe
Refrigerator: 3 to 4 days for cut melon
For best flavor, store melons at room temperature until ripe. Store ripe, cut melon covered in the refrigerator. Wash rind before cutting.
Nectarines, Peaches, Pears
Refrigerator crisper: 5 days
Ripen the fruit at room temperature, and then
refrigerate it in plastic bags. Wash before eating.
Refrigerator crisper: up to 2 weeks
Wipe clean and store in plastic bags. Wash before using.
Summer squash, patty pan
Refrigerator: 2-3 days
Wipe clean and store in plastic bags. Wash before eating.
Room temperature; once cut, refrigerator crisper: 2 to 3 days
Fresh ripe tomatoes should not be stored in the refrigerator. Refrigeration makes them tasteless and mealy. Wipe clean and store tomatoes at room temperature away from sunlight. Wash before eating. (Refrigerate only extra-ripe tomatoes you want to keep from ripening any further.) Store cut tomatoes in the refrigerator.
For a more inclusive list of produce likely to be purchased from your local farm market, go to www.foodsafety.uconn.edu and go to Storing Fresh Garden Produce.
Fresh produce can be a source of the microorganisms that cause foodborne illness. The consumer shares responsibility for the safety of the produce they eat. Store safely in a clean refrigerator or storage area; when it is time to prepare your fruits and vegetables for eating, be sure to wash well: do not soak produce in water, but rinse well or dunk and swish in water just to cover, using fingers or scrub brush as appropriate. There is no need use special veggie washes or bleach in the wash water.
For more information on washing and storing fresh fruits and vegetables, contact the Home and Garden Education Center at email@example.com or 1-877-486-6271.
I took on food safety as a focus of my Extension programming in the early 1990’s: little did I know that for the next 20-plus years my food safety educator life would be full of surprises. Early on, the issues were what a consumer would expect them to be—salmonella and eggs, salmonella and chicken, seafood as a source of a variety of foodborne illnesses. After all, these are all animal based products, high in protein, low in acid, the perfect breeding ground for the bacteria that cause much foodborne illness.
But at the same time, Listeria monocytogenes was an emerging pathogen that would soon become ubiquitous in the food processing industry. We learned that E. coli COULD survive an acid environment such as apple cider. And then came an onslaught of outbreaks related to fresh produce, which heretofore was not considered what were called, potentially hazardous foods or PHF, in the FDA Model Food code.
Like all science, the science of food safety is ever evolving. And so too are the unfortunate targets of the microorganisms that cause foodborne illness.
Some of the surprises over the years have resulted in additional regulation. The Jack in the Box E. coli outbreak (as well as others), was one driver of the 1996 USDA “Mega-reg” that required all meat and poultry processing plants to develop food safety systems based on HACCP or Hazard Analysis Critical Control Point programs. These programs lay the onus on the industry to identify the food safety hazards that could potentially affect their products and/or processes and to adopt controls to prevent the hazards or at least to minimize the risk of a foodborne illness from these hazards once their product gets into commerce and ultimately the consumer.
Similarly, it was a series of outbreaks affecting apple cider, apple juice (Odwalla, 1994) and other fresh juices that resulted in the FDA Fresh Juice HACCP regulation in 2001.
The FDA Food Code has also adapted over time as new foods or food processes have added risk to foods that weren’t identified as hazards in previous editions. Currently, seed sprouts, sliced melons, sliced tomatoes, and cut lettuces are all considered time-temperature for control foods (formerly PHF). Each of these were added following outbreaks that affected them. All are low acid foods that support the growth of microorganisms.
So, yes, outbreaks can surprise us. Consider some of the food products that have shown up in the news recently.
Deer antler tea and botulism—affected two in California. (Maybe the biggest surprise here is that someone actually drinks deer antler tea?)
coli in flour, including a rare form, O121 in a Canadian flour source
Botulism in carrot juice (was mishandled by consumers)
A variety of outbreaks tied to pet food
Frozen vegetables: this Listeria outbreak and subsequent recalls affected as many as 350 consumer products sold under 42 brand names.
Chicken pot pies (a result of unclear labeling, consumer handling)
Not an outbreak, but still a hazard—golf balls in hash browns?
Pepper and other spices in ready to eat products (coatings on cheese or salami), in spice mixes and simply on their own in a bottle.
Sometimes, it is not the outbreak that surprises us, but the extent of the consequences. Raw milk is an example of this. Outbreaks tied to raw milk are not unusual, but a soon to be released report from the Centers for Disease Control indicates that unpasteurized milk and cheese products caused 96% of illnesses attributed to dairy products. This is an important statistic.
In several recent outbreaks, including the Peanut Corporation of America and the Jensen Brothers Farm Listeria outbreak in cantaloupe, the owners and some employees of the companies were arrested and given hefty fines, probation, and in some cases, prison sentences.
Lessons learned, changes made
There will always be surprises. In my food safety courses for industry personnel, I use some of these examples as lessons for those who insist that an outbreak or recall will never happen to them. The Food Safety Modernization Act (FSMA) was itself the end result of many surprises. The foods regulated by the FDA are not under as much scrutiny as those regulated by the USDA. Inspections are less frequent. Businesses really do need to take responsibility for the safety of their food as the government agency that oversees them simply does not have the resources to do so. So after a series of outbreaks tied to FDA regulated foods (peanut butter, cheese, spinach, melon, sprouts, pet foods and others) that were not previously required to have a food safety program in place, FSMA was adopted. Included in the regulation were rules addressing fresh produce, processed foods (except those currently under HACCP regulations such as juice and seafood), pet foods and imports. A thriving third party audit industry has also developed as customers of food processors seek greater assurances that the products they are buying are produced under a food safety program.
What is a consumer to do?
Consumers should simply remain vigilant. Keep up on recalls or outbreaks that affect the foods you eat. If you like to get emails, you can sign up for notifications of recalls on both the FDA site (www.fda.gov) and the USDA Food Safety Inspection Service site (www.fsis.usda.gov). Consider using shopper loyalty cards when your supermarket makes them available. They are often used to contact consumers who may have purchased a product associated with an outbreak or recall.
A more reasonable approach may simply to be to learn about how you get sick from food. Learn about the importance of temperature controls, including cooking times and temperatures, keeping cold foods cold, and cooling foods properly. Learn about cross contamination of ready to eat foods with contaminated foods (raw meat), dirty hands or dirty countertops. Don’t eat raw foods that should be cooked for safety (raw, undercooked meat or eggs or doughs for example) and handle ready to eat foods like lettuce and cantaloupe carefully. Follow cooking instructions on the processed foods you buy—especially if you are using a microwave oven. You can learn about how to handle food safely at the UConn Food Safety website (www.foodsafety.uconn.edu) or by visiting www.foodsafety.gov .
In other words, take responsibility for the foods that you handle. While that may not ensure that you will be forever free from foodborne illness, at least you will be less likely to be the cause of that illness.
USDA Expands Meat and Poultry Hotline Hours to Further Provide Food Safety Information to Consumers
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced that it is increasing the delivery of safe food handling and preparation information by expanding the hours of its Meat and Poultry Hotline and Ask Karen chat services. As detailed in the Agency’s 2017-2021 Strategic Plan, FSIS is focusing on the reduction of foodborne illness, and one way to contribute to that reduction is to increase public awareness of safe food handling information.
FSIS’ Meat and Poultry Hotline has been educating consumers since 1985. The toll-free telephone service assists in the prevention of foodborne illnesses by answering consumers’ questions about the safe storage, handling and preparation of meat, poultry and egg products. Beginning today, the hotline will be open for two additional hours, from 10 a.m. to 6 p.m. ET.
“Our hotline provides a valuable service in educating consumers about how to safely prepare food,” said FSIS Administrator Al Almanza. “By keeping the hotline open an additional two hours, we are expanding our reach to allow more consumers, including those on the West Coast, to have their food safety questions answered.”
The hotline is accompanied by Ask Karen, a 24-hour online service that provides answers to thousands of frequently asked questions and also allows consumers to email or live-chat with a food safety specialist during operating hours.
For 32 years the Meat and Poultry Hotline has answered questions about food manufacturer recalls, food poisoning, food safety during power outages, and the inspection of meat, poultry and egg products. From novice cooks roasting their first turkey to experienced food handlers asking about foodborne bacteria, the Meat and Poultry Hotline has answered more than 3 million calls since its inception.
“Our hotline staff are experts in their field and have backgrounds in nutrition, food technology and public health,” said Almanza. “Experts are available to talk with people in English and Spanish, so we are able to help address the food safety needs of diverse communities.”
Consumers can contact the Meat and Poultry Hotline to speak to a live food expert at 1-888-674-6854, or visit Ask Karen to chat or email (in English or Spanish), Monday through Friday from 10 a.m. to 6 p.m. Eastern Time/7 a.m. to 3 p.m. Pacific Time.
Spring is here (at least officially) and it is always a good time to remind ourselves of how to safely handle eggs. Whether you are hard-boiling them for an Easter or Passover celebration, or looking forward to serving deviled eggs at your family picnic, it is important to follow food safety guidelines.
It wasn’t all that long ago that we thought that uncracked eggs were essentially sterile (inside the egg). But, numerous foodborne disease outbreaks that were sourced back to eggs in the 1970s and 1980s sounded an alarm bell. Maybe the problem was actually Salmonella (a pathogen commonly associated with eggs) IN the egg, not only on the surface of the eggshell. The implications of this new thinking would have a great impact on how eggs are handled by the foodservice industry. If the Salmonella was in the egg, then simply cleaning the shell surface would not reduce the risk of illness from egg-containing menu items such as eggnog, soft-boiled eggs, some custards and other raw or partially cooked egg-containing foods.
Salmonella enteritidis (SE) is a common illness causing strain of this pathogen. It is often associated with eggs. From 1998-2008, the Centers for Disease Control (CDC) recorded that 60.3% of all SE outbreaks were traced to eggs as the source.
How does SE get into the egg?
There are potentially two ways for this pathogen to get into an egg. First, since Salmonella is an intestinal pathogen, chicken manure can be one source of the problem. Chicken pass eggs through the vent—the same way they poop out waste. Therefore, it is easy for chicken manure to some in contact with the surface of an egg. This can happen as the egg is laid, or if the egg comes into contact with the manure after it is laid, or rodent feces in the barn, or from other contaminated places in the farm environment.
Fresh shell eggs are protected by the “bloom” or “cuticle”, a gelatinous covering that dries after the egg is laid and helps to seal the pores in the egg shell. This is a natural covering that keeps moisture in and helps to keep bacteria out. Some customers may ask for unwashed eggs, thinking that this will mean a safer egg.
Commercially, eggs are often washed and/or sanitized prior to sale. Careful handling and refrigeration of eggs after washing helps to insure against cross contamination and the risk of pathogen growth.
A bigger problem, that is less amenable to environmental controls occurs when a hen’s ovaries for infected with SE. An infected chicken may look completely healthy—and so will her eggs.
Rules and regulations
A Federal Egg Safety rule went into effect in July 2010. Many provisions of the rule were aimed at reducing the risk for Salmonella infected birds. They also addressed environmental controls to minimize the pathogen in the hen house. Each operation must register with the US Food and Drug Administration (FDA) and have a written SE Prevention Plan.
Some provisions of the rule address the monitoring and reduction of SE during the raising of pullets, or young hens. Other provisions address biosecurity, control of rodents and other pests, environmental sampling and testing, cleaning and disinfection of the hen house, egg sampling and testing, and refrigeration. Eggs must be held and transported at or below 45°F beginning 36 hours after laying.
The rule also exempts any operation with fewer than 3,000 laying hens and any farmer who sells all of his/her eggs directly to the consumer. These operations do not need to register with FDA, develop a prevention plan or keep records of cleaning or sanitizing operations.
No matter where you buy your eggs—from the farm or the supermarket, make sure that the eggs are refrigerated, clean and uncracked when you buy them. Be sure to refrigerate the eggs quickly after purchase. And, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
Safe handling of eggs
It is important to handle eggs safely to prevent illness.
When buying eggs, buy shell eggs only when sold from a refrigerator or refrigerated case. In Connecticut supermarkets, eggs must be held at temperatures no lower than 45°F. Open the carton, and make sure that the eggs are clean and the shells are not cracked.
Check “sell-buy” dates so that you are getting the freshest eggs. Sell-by dates are an indication to store owners when to pull the product from the shelves. This does not mean that the food is no longer safe to be consumed. Eggs are safe to eat when stored properly up to 4-5 weeks after the sell by date.
If you choose to buy pasteurized eggs or an egg substitute product (usually found in a cardboard carton) made from egg whites, be sure that the product is sold from a refrigerated or freezer case. Check “sell-buy” dates for the freshest product.
Store eggs in the original carton, and refrigerate as soon as possible after purchase. Be sure that the temperature in your refrigerator is 40°F or below. Eggs are washed and sanitized before they are packed. Eggs should not be washed before storage because you may remove the natural coating on the shell that protects the egg.
When handling or preparing eggs
When preparing eggs, keep in mind that there is always a chance that they could be contaminated with bacteria. Wash your hands and all utensils, counters and cutting boards with hot water and soap before and after preparing eggs. Do not prepare raw eggs near ready-to-eat foods like salads, cooked meat or fish, bread, rolls or fresh fruit.
Use only clean, unbroken eggs. Discard dirty or broken eggs.
Cold temperatures will reduce the chance that bacteria will multiply, so keep shell eggs, broken-out eggs or egg mixtures refrigerated before and after cooking.
Do not leave eggs in any form at room temperature for more than two hours including preparation time and serving.
For picnics or outdoor parties, pack egg dishes with ice or a freezer gel pack in an insulated cooler or bag.
To prevent the contamination of other foods with the bacteria found in raw eggs, wash your hands, utensils, equipment and work areas with hot, soapy water before and after using eggs or making egg-containing foods to prevent cross-contamination.
To keep prepared egg dishes safe, refrigerate leftovers in shallow containers immediately after serving so that they will cool quickly. Use leftovers within two days.
When eggs are fully cooked, bacteria, such as Salmonella, will be killed. When you cook eggs until the yolk and white are firm, you can be sure that they are safe. When eggs are the ingredients in fully cooked baked goods, you may also be sure that the bacteria have been killed. However, when eggs are ingredients in casseroles, quiches, sauces or custards, it is best to use a thermometer to make sure that the food is cooked to at least 160°F.
If you like to eat eggs that are not cooked to this high temperature or if you are serving folks with compromised immune systems, you might want to consider using pasteurized egg products, often found in the dairy section or egg section of your market in a carton similar to a milk carton.
Hardboiled egg safety
Once eggs are cooked, they need to be refrigerated immediately if they are not to be eaten. For some reason, people thing that this is not true of hardboiled eggs…that somehow the shell will protect them from contamination and bacterial growth. Safe cooking and handling of hardboiled eggs includes the following steps:
Cook hard boiled eggs thoroughly. Cool quickly under cold running water or ice water, then refrigerate.
Keep in mind that once an egg is hard-cooked, the protective coating is washed away. This leaves open pores – and an entry point for bacteria.
Keep hard-cooked eggs in the refrigerator until ready to serve. If you are decorating your hard cooked eggs or using them for holiday activities, they should not be out of refrigeration for more than a total of 2 hours. That includes all time spent at room temperature once the egg is cooked—whether cooling, decorating, or using as a centerpiece. If hard cooked eggs are out of refrigeration for more than 2 hours (or even less time if it is over 70° F), then they must be thrown out.
Eat hard cooked eggs within 5 days or so.
For more information about egg safety, go to the US Food and Drug Administration web site at www.fda.gov, the US Department of Agriculture web site at www.fsis.usda.gov, or contact the Home and Garden Education Center at firstname.lastname@example.org or 1-877-486-627.
When teaching consumers and those who prepare food for day care centers, food pantries, shelters, and senior lunch programs, I always spend a bit of time talking about food labels. Not the nutrition labels, which can also be confusing to the average consumer, but the “safety and quality” labels.
At this time, there are several phrases used by food manufacturers and retailers to help consumers and food preparers to know about the food they are about to purchase or prepare. These phrases include:
Best if used by
These are all examples of open dating, a calendar date that the manufacturer or retailer applies to a food product. The calendar date provides consumers with information on the estimated period of time for which the product will be of best quality and/or to help the store determine how long to display the product for sale. Some manufactures also use a closed dating code that is usually for the purposes of record keeping or tracking products in case of a recall. Often these dates or codes are a series of numbers and letters that the consumer may or may not be able to decipher.
When these dates are used on perishable foods, such as dairy products, eggs or meat, fish or poultry, consumers might think that once the date is reached, it is time to toss to food in the garbage. But that is not the case.
Safety vs Quality
First of all, keep in mind that none of these dates are required by Federal law. The one exception is for infant formula. Because formula is basically the sole source of nutrition for infants up to a certain age, and the essential nutrients (vitamins, especially) can break down, so that the formula is no longer providing what the baby needs for healthy growth and development. Some states do require such labels. Connecticut requires that dairy products including milk, cheese and raw milk, have a “sell by” or “last date of sale” label.
The purpose of these dates is to help consumers and retailers decide when food is of best quality—not necessarily safety.
Perishable foods, obviously, do not last forever. However, they are generally (if handled properly prior to eating), perfectly safe well past the sell by date on the container. Again, if safely handled (refrigerated properly during storage and transportation), eggs are safe as many as 4-6 weeks after the sell by date; dairy products 3-7 days after the sell by date, ground meat or fresh fish (1-2 days), deli cold cuts, 3-5 days and steaks, chops or roasts, 3-5 days. Again, these time ranges are guidelines. If there are signs of spoilage—odor, color change, sliminess—then toss the food, no matter the date! Unfortunately, the bugs that cause illness will not tell you they are there—they don’t make food smell bad or taste funny. Personally, I would throw out any foods beyond the time limits in this paragraph, if the sell by date is past or once I have opened them.
In addition, if you freeze any of these foods, you can extend the shelf life. While quality can suffer in the freezer (dehydration or freezer burn, rancidity in high fat foods), it is unlikely that the food will become dangerous to eat if frozen too long. Use by and sell by dates become meaningless if freezer storage is involved. But, consider the same time frames for using up these foods once defrosted: use ground meat in 1-2 days, fish in 1-2 days, cold cuts in 3-5 days and dairy products within 3-7 dates after defrosting.
Other foods present little or no food safety issues, no matter how long they are kept. Quality is the problem here. Chips, crackers, cereals and snack foods, especially if made from whole grains, can go stale and/or rancid over time. The exact length of time will depend on storage conditions. If it is warm or humid or if the food is exposed to sunlight where you store these foods, they are likely to suffer quality losses faster. But it will not hurt you to taste these foods yourself to see if they are still edible. While bread is similar, its moisture content may make it more prone to mold growth. If you see any mold growth, the bread should go. Mold can develop toxins that may cause illness or may be cancer causing. Don’t eat food that isn’t supposed to have mold on it.
In order to further reduce the wasting of perfectly good, but “out dated” food, the Grocery Manufacturers Association (GMA) and the Food Marketing Institute (FMI) are advising their members to rethink their safety and quality labels. They are proposing that only two labels be used. “Best if Used By” would be on most foods—indicating a loss of quality over time. But, for those that potentially pose a food safety risk, becoming less safe over time, the “Use By” label would be more appropriate.
People have been clamoring for simplification of these labels for a very long time. But concerns about food waste – whether for environmental, economic, or other reasons—have driven this most recent attempt to make quality and safety labels easier to understand.
For more information on food labels and food storage, go to foodsafety.uconn.edu or contact the Home and Garden Education Center at email@example.com or 1-877-486-6271.
Bruce Gresczyk, Jr., a Connecticut farmer and Produce Safety Alliance trainer teaches CT produce farmers about ag water and food safety at an Extension sponsored Produce Safety Alliance Grower Training yesterday.
Extension educators from throughout the Northeast consider collaboration essential to the success of their work with fruit and vegetable growers. In 2012, regional food safety specialists from the Universities of Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, and Cornell received a NEED-NERA (Northeast Extension and Experiment Station Directors) planning grant focused on coordinating efforts to address the safety of post-harvest handling of fruits and vegetables on small, diversified northeast farms. Recognizing the limitations of our individual resources, it only made sense to work together. “The Northeast regional partners involved in food safety Extension programming have established a cooperative to better support our stakeholders,” states Amanda Kinchla, Extension Assistant Professor from the University of Massachusetts. “Over the past few years, we have been able to leverage resources and establish supports that help address critical food safety issues.” Produce farmers have benefited from this collaboration as research-based information regarding use of agricultural water, produce washing and sanitation is shared and work-shops, curricula and training videos and material are developed. For more information on programs visit: http://www.foodsafety.uconn.edu
Are you still wondering how the FSMA Produce Safety Rule will affect your life and your livelihood? The University of Connecticut Extension in cooperation with the Connecticut Department of Agriculture/USDA Specialty Crops program is providing an opportunity for farmers to learn more about FSMA.
We will discuss the rule, exemptions from the rule, key provisions, resources for keeping up to date on implementation and training. We can update you on the training programs that will be provided in February and March. There will be an opportunity to ask questions.
FDA Food Safety Modernization Act Information Session
December 15, 2016 (snow date, December 16), 9:30 am-noon
Middlesex County Extension Center, Haddam, CT
We will also be offering this program in a webinar format, using the WebEx program. If you are interested in this option, please let me know when you register.
The info sessions are provided at no cost, but pre-registration is required.
To register, send an email to firstname.lastname@example.org. In the subject line, write “FSMA Update”. In your email include:
names of all attendees,
their farm or organization names,
phone numbers (in case of weather issues)
whether you prefer to be in person or on the webinar
If you prefer to register by phone, or, if you have any questions, contact Diane Hirsch at 203.407.3163.