Food Safety:
Last month I received an email from someone who was
switching to a plant-based diet and was worried about microbes on vegetables
and how to keep their family safe. This email came in during our time at
Hopkins and I forgot about it until today (sorry about that). The first thing that struck me about this email
was that the person appeared unconcerned about cross contamination from meat
yet they were worried about contaminated veggies. In the interest of complete disclosure for
everyone I thought a post about food safety in regard to pathogens on all food
products was in order.
Foodborne Illness:
In 2011 the Centers of Disease Control and Prevention (CDC)
estimated that 128,000 people in the US would be hospitalized due to foodborne
illness and of those over 3,000 would die.
This is in spite of the fact that the US food supply is one the safest
in the world. Rather a disturbing
thought isn’t it?
There are many different organisms (bacteria, viruses and
parasites) which are capable of causing food borne illness. Most foodborne illness is caused by
microorganisms which are present in the intestinal tracts of healthy
animals. Meat can be contaminated during
slaughter by coming into contact with intestinal contents. Fresh produce (veggies and fruit) runs into
trouble when water that is contaminated with animal or human manure is used to
irrigate fields. However one big risk
happens in the home kitchen is cross contamination. This occurs when raw meat
comes into contact with surfaces (reusable grocery bags, cutting boards,
countertops, cutlery, refrigerator etc.) which were not sterilized before they
are used for produce.
When you read the most recent publication from the CDC it is
clear that salmonella is at the top of their list to reduce since it is the
greatest cause of hospitalizations and deaths. They are hoping to make as
significant a reduction in salmonella as has been seen with E. coli. When you look at where salmonella
contamination comes from it is almost exclusively meat and eggs.
Symptoms of salmonella exposure include: fever, diarrhea, and abdominal cramps. People with underlying health conditions and
weakened immune systems (old and young) can die from exposure if it enters the
bloodstream. However there are things
that all of us can do to reduce the risk.
Actionable Steps to Reduce Your Risk:
According to the CDC here is what we can do to reduce our
risk of getting sick from salmonella:
·
Clean. Wash hands, cutting boards, utensils,
and countertops.
·
Separate. Keep raw meat, poultry, and seafood
separate from ready-to-eat foods.
·
Cook. Use a food thermometer to ensure that
foods are cooked to a safe internal temperature: 145°F for whole meats
(allowing the meat to rest for 3 minutes before carving or consuming), 160°F
for ground meats, and 165°F for all poultry.
·
Chill. Keep your refrigerator below 40°F and
refrigerate food that will spoil.
·
Report suspected illness from food to your
local health department.
·
Don't prepare food for others if you have
diarrhea or vomiting.
·
Be especially careful preparing food for
children, pregnant women, those in poor health, and older adults.
·
Visit FoodSafety.gov
for the latest information on preventing food poisoning.
FDA says to
choose produce that isn’t bruised or damaged, and make sure that pre-cut
items—such as bags of lettuce or watermelon slices—are either refrigerated or
on ice both in the store and at home. In addition they suggest these
recommendations:
- Wash your hands for 20 seconds
with warm water and soap before and after preparing fresh produce.
- Cut away any damaged or bruised
areas before preparing or eating.
- Gently rub produce while holding
under plain running water. There’s no need to use soap or a produce wash.
- Wash produce BEFORE you peel it,
so dirt and bacteria aren’t transferred from the knife onto the fruit or
vegetable.
- Use a clean vegetable brush to
scrub firm produce, such as melons and cucumbers.
- Dry produce with a clean cloth or
paper towel to further reduce bacteria that may be present.
- Throw away the outermost leaves
of a head of lettuce or cabbage.
- Consumers should store perishable
produce in the refrigerator at 40 degrees or below.
Additionally in
my kitchen I also take the following steps:
·
Rewash all
produce, including triple washed greens, at least once and sometimes twice.
·
Scrub all sturdy
produce with a vegetable brush with a little castile soap that I am careful to
thoroughly rinse off. In this category I include things like melons, winter
squash, avocados, citrus, bananas, etc.
·
Softer skinned
produce is sprayed with veggie wash or white vinegar and allowed to sit for a
few minutes before rinsing thoroughly.
This includes things like grapes, bell peppers, and cucumbers.
·
Never wash
produce before storing it since that dampness encourages bacteria growth.
·
Whenever possible
I buy organic produce from farmers who I know.
For those of you who are local I know that Calvert Farms is very
particular about the source of the water they use to irrigate their fields
because of food safety concerns.
You all know that
we don’t buy meat so that isn’t in our refrigerator. However if it were I would
only store it on the bottom shelf of the refrigerator, and in ziptop bags, to
avoid meat juices dripping on produce.
Additionally I wouldn’t rinse meat in the sink (I read others
recommending to wash chicken) because when you do this you are spraying
contaminated water onto other surfaces.
Conclusion:
Today I just spoke of salmonella because that is causing more
problems. However the same precautions apply to other sources of foodborne
contamination. The bottom line is that good food handling procedures are
critical to keeping your family safe. If
you are unclear about what you should be doing please ask and I will continue
to write about this until it makes sense. Practicing safe food handling procedures
is one of the most important things you can do to keep your family healthy.
Personally I would be much more concerned about food safety if I
were bringing meat and eggs into the house.
The risk of contamination from produce is much smaller than for
meat. However I still take steps to make
certain that our produce is as clean as possible. Practicing good food handling procedures is
very important if you have anyone in your family with a compromised immune
system (the elderly, children, and people with chronic diseases).
I am not a fan of using bleach because it is a carcinogen. However
if you are bringing meat into your house you might want to consider a weak
bleach solution (1 teaspoon of bleach to 1 quart of water) to sterilize your
kitchen. For those of you who eat
chicken, you are already ingesting chlorine and might want to read this. I can’t look at chicken without thinking of
chlorine now. :-P
Quick Update:
I am sure that you noticed that I haven’t put a post up this week. After the month of monster posts I really needed some time off
to attempt to get caught up on my backlog of activities which are too numerous
to list. It is amazing how many things
need to be done around here. On the
bright side I am making progress just not as quickly as I would like but that
is usually the case.
I had really hoped to share the second website with you yesterday
but there was no way that was going to happen no matter how hard I pushed. Darn it!
You have no idea how much I dislike missing a deadline. However I am going to keep working on the
other site each day. It is starting to shape up and I hope to have it ready to
share soon.
One of the biggest things that derailed my progress was that I
started reading a marketing book earlier this week that caused me to rethink
everything that had finalized including my target market. As you can imagine when you change your
target market that ripples through everything else that you do. While I feel very good about the change I
made in my target market (since it is now much more in line with who I am) I also
have a lot of work to do now which was previously finished. Having to do things twice is my own
fault. I knew all along what my target market
should be but I didn’t think it was broad enough. However reading this book
convinced me that I needed to go with my gut and that means I am now redoing
everything. The second time is the charm right?
J
While I am on this topic I want to ask for your help. When I get the other site up I would love to
hear your thoughts on it. I would like
to make the second site something that everyone can benefit from and will use
many of the things that I learned while blogging. If you have any specific suggestions now feel
free to share. Otherwise I will ask for feedback once the site is ready to
share. Wish me luck that I get it
finished soon. Dan is going to make
certain that I don’t obsess too much and will let me know when it is ready for
“public comment.” ;-)
Since a few of you have asked if I am going to keep up with this
site too the answer is that it my plan. At the moment I am planning to use this
site as my personal journal of sorts (food, recipes, and life activities) and
the other site will be focused on health and nutrition but there will also be
recipes there too. However I am also
sure that things will morph and change over time in ways that I haven’t thought
of yet. If there is one thing I have
learned in life it is that nothing ever goes as planned and you need to go with
the flow.
Thank You for Your Thoughts and Ideas:
You guys had wonderful input regarding my last question
about what holds you back from making dietary changes and/or what was the
impetuous for you to change. I
particularly enjoyed the emails that talked about comfort foods and emotions
and that will result in a post at some point since you guys had so many ideas
about emotional eating to share.
If you have any other ideas about this in the future please
drop me an email. I would love to hear any additional suggestions that you wish
to share. I appreciate everything that I
have learned for all of you more than you know.
As I always say we are stronger together than we are alone. J
Emotionally Rough Week:
When you have been touched by cancer anytime someone else is
struggling with the disease it impacts you too.
Earlier this week we found out that the sister of a good friend (who has
cancer) has been going in and out of a coma and that her end is now near. Her original diagnosis was close to Dan’s and
yet that is where the similarity seems to end.
Her sister (our friend) tried to get her to make some of the changes
that we made but she was stubborn and wouldn’t do it. I still remember one
comment she made years ago that “she didn’t have time to do all that, she had a
job.” A few months ago (November 2011) she was much
more open to making changes but of course by that point it was far too late.
If there is one thing that I could say to all of you it is
that life is precious and that you have much more control that you
realize. We should all take time every
day to appreciate what we have to be thankful for, particularly our family and
friends. At the end of life you aren’t
going to care about anything other than your relationships. Please don’t make something else more
important than it is.
Specifically what I am thinking of are my friends who say
that “they can’t possibly eat the way we do.” Seriously guys it is just food
and nothing, and I do mean nothing tastes as good as being healthy feels. I know you don’t want to give up your
favorite foods, neither did we. However if changing your diet, adding daily
exercise, maintaining a health weight, and reducing your stress means an
improved quality of life isn’t that more important than what is on your plate? You can do what we did and still be around to
spend time with your loved ones or you can give up some of those quality years.
The choice is completely up to you. How you treat your body does impact the
doubling rate of cancer. No one actually knows how much impact food has but Dan’s health has
remained strong and our friend’s sister is going in and out of a coma. Of course you can’t compare two different
types of cancer directly and point to lifestyle as the entire reason for the
difference. However no one would
disagree that when you put healthy food (whole plant-based foods) into your
body you are making it stronger. While I believe that health is complicated I
also know that how we treat our bodies makes a difference. I often think of the old computer phrase “garbage
in garbage out.” When you feed your body
healthy foods you are giving it the best chance it has of fighting disease. Please
think about that the next time you are making yourself something to eat. What you put in your mouth matters!
While I was waiting for the refills I saw one particularly
disturbing scene. A man with three children
one in a wheelchair stopped at the outpatient pharmacy (for a prescription I assume)
and this man left with an extremely bad attitude. He was using plenty of loud vulgarity
(lots of F-bombs) in front of everyone including his children. I assume this
was because he didn’t want to wait for the meds. Now I can understand two hours feeling like a
long time but increasing your stress and teaching your children bad behavior
isn’t going to help the situation.
Clearly this guy doesn’t practice meditation but I think he needs
to. Stress isn’t good for anyone’s
health and I felt very sorry for his child in the wheelchair who had to
experience this negativity. This was a
good reminder that it does no good to sweat the small stuff. As I watched this
scene unfold I wondered to myself if the man had any realization of the stress
he was having on his sick child. People
can be dense.
I hope that something that I wrote causes you to stop and
think about your loved ones, the quality of your life, and whether your habits
are good or bad for your health.
Remember you really can make a difference in your health it just takes
the willingness to change your habits one at a time.
Random Food:
I was very busy this week so I didn’t take time to
photograph all of our food. We ate of
lot of old favorites like crudités and hummus (you know I love that
right?).
There was also soup. This one was in a “cheezy base” that was a thinner version of the cashew queso and included white beans, mushrooms, onions, garlic, and thinly shaved Brussels sprouts that I added right before serving. Dan enjoyed this so you will probably see a recipe for it at some point.
I also made one of my favorites, artichokes and mushrooms in a southern Italian seasoned red sauce over quinoa.
There were also many green smoothies with kale and cocoa.
Like I said at the beginning we had a lot of
old favorites nothing really out of the ordinary.
Happy Thoughts:
It has been a very good week, and I have many things to be
thankful for today which include:
·
I just noticed that the cherry blossoms are
starting to bloom even though it is early February. Sorry for the picture
quality I took this with my cell this morning and couldn’t get it to focus on
the flowers. We have had a very mild winter as you can see. Also I am very happy that we went to DC forthe Cherry Blossom festival last spring since I have no idea how it will be
this year with our crazy winter, warm, cold, warm and cold weather changes.
·
Speaking of crazy weather. Last week it was 71
on Wednesday and snowing on Saturday. I
snapped a picture to show you because I found it so odd.
·
Also on the bright side the predicted rain and
snow mix we were supposed to get earlier this week didn’t amount to much which
was very nice. While I love the beauty of a pristine white snow covered
landscape I am ready for spring now.
·
I love the marketing the book that I started
reading earlier this week. Even though I have taken marketing class in both undergrad
and grad school this book (not written by a marketing professor) definitely
caused me to ask myself some hard questions.
I love books that make you think.
·
We had a very good medical appointment on Friday
which was a follow up to the unplanned January trip to Hopkins. Who wouldn’t a beaming doctor who is saying “you
are doing great, don’t change a thing.”
Love that!
Signing Out:
Saturday we are expecting more frozen precipitation this
time in the evening. We are having the
strangest winter this year. It just makes no sense how we go from 71 degrees to
snow in a matter of days. Hopefully
winter is almost behind us now. Personally am looking forward to the start of
sailing season.
Do you have any fun planned for this weekend? We are getting
together for dinner with our new friend Lauren.
I am looking forward to introducing Aimee to Lauren since I think they
will enjoy each other they and will be seeing each other this sailing
season. Is there anything better than spending time
with people who you enjoy being around? Don’t
you just love spending time with friends?
J
Whatever you are doing I hope you have a wonderful weekend.
I will talk with you again soon. Ciao.
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