Plastic

  • Posted: December 15th, 2011 - 11:50pm by Doug Powell

    Just cook it doesn’t cut it.

    Especially when 10 per cent of 42 samples of packaging on chicken is contaminated with campylobacter on the outside.

    (And another reason to wrap any poultry in extra plastic, especially if placing into a reusable bag.)

    The Royal Environmental Health Institute of Scotland and other groups said the study confirmed the results of a previous survey by the group that also showed that approximately 10% of samples were contaminated.

    The Chairman of the West of Scotland Food Liaison Group (WOSFLG), Mr Leslie Paton said, “We know that it is fairly common to find Campylobacter in raw chicken but we were quite concerned about the extent to which the external surfaces of the packaging were also contaminated. There are implications for anyone handling such packaging and consumers should take care as there is a possibility of cross contamination to other surfaces and foods.”

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  • Posted: March 6th, 2011 - 8:38am by Doug Powell

    Warning: avoid chunks of plastic when eating food from take-away containers.

    Maybe that’s an additional warning required for those Styrofoam containers or clamshells, popular for leftovers and take-away food.

    We developed safe handling labels for take-out food and showed those stickers can help restaurants and food providers distinguish themselves in a competitive marketplace. But now researchers report in the Medical Journal of Australia two separate cases where women accidentally swallowed a large chunk of plastic, which became stuck in their throat and required a trip to hospital to have it removed, after eating food straight out of a take-away container, which had "softened" as a result of their meal being heated up in a microwave oven.

    Dr Chris Pokorny from Sydney's Liverpool Hospital, and colleagues, write,

     

    "Given that take-away food containers are widely used, these cases highlight the need for care to be taken when heating food in such containers and then consuming directly from them."

    The doctors warn the plastic softens during the heating process, and could be sliced through during the act of cutting up a bite-sized portion of food.

    The paper also lists those items which most commonly get lodged in the throat, headed by a wad of improperly chewed food (17.1 per cent) then coins (15.6 per cent), fish bones (12.6 per cent), dental prostheses (8.6 per cent) and chicken bones (6 per cent).
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  • Posted: November 15th, 2010 - 3:00pm by Doug Powell

    Senator Chuck ‘Chuckles’ Schumer, a New York Democrat, sent a letter on Sunday to the U.S. Food and Drug Administration, urging the agency to investigate the issue of lead in those trendy reusable shopping bags – available for sale at most retailers.

    I’m sure the Senate has other food-related matters it could be dealing with; I’m sure the FDA has some things to do; and I never understood why a consumer had to buy a new plastic container to recycle or compost, or a lead-lined bag to go shopping.

    Everyone’s got priorities. And someone’s making a buck off it.

    So as Chapman has written, the lead stuff isn’t much of a food safety priority.

    Risk rankings are risky because inevitably, someone will get pissed.

    But, as noted in the N.Y. Times on Sunday, “there is no evidence that these bags pose an immediate threat to the public, and none of the bags sold by New York City’s best-known grocery stores have been implicated.”

    USA Today today reported that Publix Super Markets and Winn-Dixie are asking suppliers to make reusable bags with less lead, according to Schumer. Wegmans Food Market in September said it was halting sales of some bags.

    “They say plastic bags are bad; now they say these are bad. What’s worse?” asked Jen Bluestein, who was walking out of Trader Joe’s on the Upper West Side with a reusable bag under her arm on Sunday.

    “Green is a trend and people go with trends,” Ms. Bluestein said. “People get them as fashion statements and they have, like, 50 of them. I don’t think people know the real facts.”

    Whose facts are real?

    Catherine Paykin, standing by the meat counter at Fairway said,

    “I wasn’t planning on throwing it out, so that’s a positive thing. As long as I use it and don’t throw it away, that will be my plan.”

    Sure, but wash it now and then. And if buying meat, wrap it in plastic and throw the plastic bag out.
     

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  • Posted: March 23rd, 2009 - 7:12am by Doug Powell

    Celebrity chef Gordon Ramsay's five star Claridge's Hotel in London allegedly served up a meal containing cling film – which is apparently British for plastic wrap – to Noelie Kline, who apparently is some sort of U.K. reality TV regular.

    Ms Klineberg says she believes she had suffered food poisoning and has reported the matter to Westminster Council's environmental health officers.

    "It's all very well Gordon Ramsay going off to America to sort out restaurants but he ought to get his own house in order first."

     

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  • Posted: January 28th, 2009 - 9:59am by Doug Powell

    In my kitchen, I prefer a solid, hardwood type of cutting board. This board would be used for preparation of meat or poultry while a separate cutting board -- usually glass -- would be used for cutting of veggies and fruit. The use of two cutting boards will significantly reduce the chances of cross contamination.

    However, whenever I use a wooden or plastic cutting board, I pay close attention to the number of grooves I’ve placed in the board from years of chopping and cutting with my heavy hand. It is  difficult to effectively clean and  sanitize such a board and bacteria could be left behind that tend to hide in these cuts.

    I analyzed a number of cutting boards (wooden and plastic) during the TV show, Kitchen Crimes, and often found high bacterial counts, including fecal coliform bacteria (1000cfu/gm). Once a board has a number of good slashes, maybe it is time to either refinish or replace the board to reduce microbial lingering and contamination. Always store wooden cutting boards in a dry location to avoid excessive moisture; bacteria like moisture.
     

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