Hold the Tomatoes!
by Dana Denis, MSPH., RD (topic expert: nutrition)

What is a burger or sandwich with no tomatoes? It was a safer one last month during the latest food recall where raw red plum, red Roma and round red tomatoes were the source of a salmonella outbreak. We still remember some of the past nationwide recalls of peanut butter and contaminated spinach. Previously, we associated food-borne illness with improperly handled or cooked chicken, hamburgers or eggs - but not produce. What is going on with our fruit and vegetable supplies?

There have been a number of changes in our population and our food supply that have contributed to some of these outbreaks:

1. Rather than having seasonal fruits and vegetables, we are able to purchase just about anything year-round due to increased importing of produce. Did you know approximately 60% of U.S. fruits and vegetables are imported?[1]
2. There is an increased demand for convenience foods. We have seen this with the increased sales of bagged lettuce, cut fruits and vegetables, and the increased presence of salad bars and prepared hot foods in supermarkets.
3. A larger percent of our population is considered at increased risk for illness. This includes young children, older adults, pregnant women and immune-compromised individuals (those with chronic disease, on chemotherapy, HIV-positive, or on immunosuppressive medications).

As with meat and poultry, there is a potential for contamination of fruits and vegetables at all the various stages from the farm to the table. Sources could be contaminated fertilizers, especially with produce that grows near the ground, contaminated irrigation water, or even farm workers with poor personal hygiene. In addition, many types of produce have crevices and ridges that can harbor organisms, making them more difficult to clean. Convenience produce such as bagged lettuce and cut fruits and vegetables have introduced another "process" where if there is a small amount of contaminated product it can spread to other items processed at the same location.

Despite these potential risks, you can be assured that the U.S. has one of the safest food supplies in the world. The Food and Drug Administration has the recall process in place to alert consumers and therefore reduce outbreaks.

But what can we do at home to keep our own food safe?

Clean

• WASH YOUR HANDS! This is the number one way to prevent illness! Wash your hands well and wash them often. Wash your hands with warm soapy water for at least 20 seconds.
• Wash all produce before eating, including the outside of melons. Don't use soap, detergents or bleach solutions as they can leave harmful residues on your food. Use a vegetable brush if necessary to get into the grooves and crevices. Cut away any bruises or damaged areas as this is a good source for bacteria to grow.
• Do NOT wash raw poultry or meat. This could spread harmful bacteria to other surfaces. Rely on cooking to the proper temperature to kill any harmful bacteria.
• Separate foods. Keep all raw meats, poultry and fish away from other foods ~ in the grocery store, when transporting home, and when storing or preparing foods. Clean all cutting boards, surfaces and utensils with warm soapy water between uses.

Cook

• Cook foods to the proper temperature:
  • Ground meats 160°F
  • All cuts of pork 160 °F
  • Beef, lamb, veal, and fish 145°F
  • Poultry 160°F
  • Leftovers 165°F
• Use a thermometer to check for doneness and to avoid over-cooking. Pork and hamburger meat may remain slightly pink even though it has reached 160°F. Poultry may have a dark pigment near the bone when it is from a young bird or has been frozen. The only way to know if it is cooked properly is to use a thermometer.
• Keep hot foods hot and cold foods cold. Hot food should be maintained above 140°F and cold food below 40°F. Between 40°F and 140°F is considered the "danger zone." This is where bacteria can multiply very rapidly.
• Cook or freeze poultry, fish or ground meat with in 2 days, other meats within 3 to 5 days. Use most leftovers within 3 to 4 days.

Chill

• Check the temperature of your refrigerator and freezer to make sure they are working properly. Refrigerator should be 40°F and the freezer 0°F.
• Do not keep perishable foods out at room temperature longer than 2 hours (1 hour if the ambient temperature is greater than 90°F). After 2 hours bacteria can multiply to hazardous levels.
• Marinate meats in the refrigerator, not on the countertop. If using a marinade on cooked meat, either portion a small amount out before adding the raw meat or bring the marinade to a boil before using on the cooked product.
• Hot food that is not going to be eaten should be placed directly into the refrigerator. Do not let it cool first on the counter. If it is a large roast or pot of soup, divide it into smaller portions before putting it in the refrigerator so it will cool down more rapidly.

Thaw

• The best way to thaw frozen meats is in the refrigerator. Allow 24 hours for every 5 pounds. If that is not possible, you can place the meat in a sealed bag and thaw in coldwater, changing the water every 30 minutes or thaw in the microwave, but cook immediately after.
• Meat and poultry thawed in the refrigerator can be refrozen. If thawed other ways it should be cooked first before refreezing.

Educate

• A final recommendation is to keep informed. When there are food recalls follow the instructions given until the source of contamination is found and the food supply is cleared. You can find updates at the following sites: http://www.fda.gov/opacom/7alerts.html or http://www.fda.gov/opacom/enforce.html.
• All this and more information - summer outings, barbeques, camping and hiking and more can be found on the Food and Drug Administration website. Check it out and have a great, safe summer!

References:

1. Department of Health and Human Services, U.S. Food and Drug Administration. Food Protection Plan - An integrated strategy for protecting the nation's food supply. November 2007. Accessed at http://www.fda.gov/oc/initiatives/advance/food/plan.htmlon June 14, 2008.
2. Department of Health and Human Services, U.S. Food and Drug Administration. Center for Food Safety and Applied Nutrition. Accessed at http://www.cfsan.fda.gov/list.html on June 14, 2008.