Surplus groceries sold at auctions
Half-price cream cheese? And the brand name, no less! I saw they were getting close to their expiration dates, but I bought three, anyway. They'll keep just fine in the freezer until I'm ready to bake another pumpkin cheesecake.
Lots of shoppers buy groceries with this money-saving mentality, which has opened the market for expired food sold at discounts. It has also sparked an increase in grocery auctions for the sale of damaged, dented or surplus foodstuffs that are often close to passing their expiration dates.
At Big Harry's Auction in New Jersey, regular runs to regional food distribution centers and a wholesale food auction provide an ever-changing variety of food items for the public to bid on.
"And while Big Harry's is subject to health department inspections and offers a money-back guarantee on food purchases," writes an Asbury Park Press staff writer, "buying frozen food at auction requires something of a leap of faith. [Auction operator Vince] Iacono says he'd never sell perishable frozen food that was thawed and then refrozen, which can cause spoilage, but all he can do is trust that his haulers will abide by the same policy."
That's true for all food businesses: they have to rely on everyone before them in the farm-to-fork food chain to handle products as safely as they do. It's always important to know your suppliers.
Norovirus in frozen raspberries
Albert Amgar, a food safety consultant in Laval, France for the past 21 years and the provider of all things French and food safety for bites.ksu.edu, steps out in his first barfblog post.
National Food Safety Authority Evira recommends that foreign frozen raspberries always be properly heated before use. Norovirus epidemics have occurred in different parts of Finland over the spring and the cause is suspected to be foreign frozen raspberries used in cakes without heating.
Evira urges consumers and mass caterers to check the origin of frozen raspberries and to only use foreign raspberries after adequate heating in order to avoid food poisoning. Frozen raspberries of foreign origin should be heated for at least two minutes at 90 degrees Celcius.
The problem is well known. In 1995, scientists from Denmark reported that "imported frozen raspberries caused a series of norovirus outbreaks". But in the conclusions the authors noted, very friendly to their other European colleagues, "As Polish frozen raspberries are known to be exported to several European countries, it would be extremely surprising, if Denmark were the only country where there were recent outbreaks due to frozen raspberries.”
Valley Meats ground beef recalled due to E. coli
Almost 100,000 pounds of ground beef are being recalled today after an epidemiological investigation linked E. coli O157:H7 infections in three states to the products.
The meat—sold frozen as ground beef, chopped steak, and pre-formed patties—was produced by Valley Meats LLC of Coal Valley, Illinois, on March 10, 2009 and distributed to various consignees nationwide.
A USDA FSIS press release states,
“The problem was discovered through an epidemiological investigation of illnesses. On May 13, 2009, FSIS was informed by the Ohio Department of Health of a cluster of E. coli O157:H7 infections. Illnesses have been reported in Ohio, Pennsylvania, and Illinois.”
The pathogen, found in the poop of warm-blooded animals, can be killed with sufficient heat.
However, as the president and chief executive of the American Frozen Food Institute, Kraig R. Naasz, stated today in a letter to the editor of the New York Times,
“While food safety is a shared responsibility among food producers, government agencies and consumers, we recognize that the primary responsibility rests with food producers. Providing consumers with safe and nutritious products is a responsibility frozen food producers stake their names and reputations on.”
The letter was written in response to the Times’ May 15 article on frozen entrees, which Naasz felt did not “fully depict the frozen food industry’s commitment to product safety.”
With the name and reputation of Valley Meats on the line, will they be able to demonstrate a similar commitment to the safety of food? As the data on those sickened by Valley Meats' products are released, it's likely we'll find out.
Child stricken with HUS in France; link to frozen ground beef patties
Our French correspondent Albert forwarded a press release issued yesterday by the French Ministry of Health and Sports; Amy translated.
Following notification on February 11, 2009 to InVS (The French Institute for Public Health Surveillance) of a case of hemolytic uremic syndrome in a child who is hospitalized in the Parisian region, health authorities have begun an investigation to identify the source of contamination.
The tests done on the child indicated he or she was infected with E. coli.
Among the foods consumed was frozen ground beef patties on which tests were conducted. The results of these tests were relayed today to health authorities and demonstrated the presence of E. coli. The link between this case and the consumed food will only be confirmed after further testing which is currently in progress.
While waiting for those results, the authorities have asked the producer to proceed with a recall of CERGEL brand frozen ground beef patties sold in boxes of 10 with a best-by date of 10/31/09.
The health authorities are asking people who have bought these patties to not eat them and to return them to where they were purchased.
The Ministry also has some general advice, which seems a bit lacking, but maybe it got lost in translation.
Generally you are reminded that:
- Ground meat ordered at the butcher shop must be consumed that day and frozen ground meat must be used without any prior defrosting;
- Cooking the ground beef patties through to the center prevents the consequences of E. coli contamination. The bacteria is destroyed by a temperature of 65°C (149°F). Children and pregnant women should not consume rare meat.
- Hemolytic Uremic Syndrome (HUS) is an illness most frequently originating in food, rare in France, and potentially serious for the very young and very old. It can cause acute renal insufficiency in children under the age of 3.
How can you be sure microwaved frozen chicken is safe to eat?
Judy Foreman of The Boston Globe says the U.S. Department of Agriculture recommends no matter how frozen chicken is cooked, from whatever kind of meal or chicken thingies, use a thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.
Good advice.
So why at the end of the brief article is Roger Fielding, a professor of nutrition at Tufts University, quoted as saying, "Always cut it open and make sure it is white, not pink or translucent. You really have to be careful."
Bad advice.
What you really have to be careful about is taking food safety advice from nutrition professors at Tufts University.
Color is a lousy indicator. Use a digital, tip-sensitive thermometer.
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Frozen to cooked in plastic to done - the bird worked out
Amy and I usually host a Thanksgiving dinner for the Manhattan (Kansas) stay-at-homes. With Amy almost 40 weeks pregnant and me driving to the Kansas City airport to pick up my youngest, Courtlynn, we kept things simple.
I was going to do another of those fresh turkey breasts, but the store was sold out. So in the name of science, or reality cooking, I got one of those Jennie-O turkeys I’d seen advertized. Pete Snyder has posted a method for cooking a bird direct from frozen, but I wanted to try out this technology.
The bird comes in a plastic bag, and while I’m not a fan of cooking things in plastic bags, this seemed to work. A half-dozen slits, into the oven, off the airport. Too much salt for my taste, and overcooked due to travel, but that’s what the gravy is for. And a day later, the leftovers are yummy.
Microwaves are great for reheating, not so great for cooking
An outbreak of salmonella in raw, frozen, breaded stuffed chicken has sickened 32 people in 12 states. As the number of frozen, meal solutions increase – chicken kiev, cordon blue, strips, nuggets and others – a Kansas State professor is warning consumers to be careful with that entrée.
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“Some of these frozen meals are fully cooked and just need to be reheated, and some are raw,” says Dr. Doug Powell, associate professor of food safety at Kansas State University. “It doesn’t seem fair, but consumers really have to read the labels. Raw product should always be cooked in an oven, not a microwave, and needs to be checked with a digital, tip-sensitive thermometer to make sure the food has reached a safe temperature of 165F.”
Investigators from the Minnesota Department of Health notes that this is the sixth outbreak of salmonellosis in Minnesota linked to these types of products since 1998. The findings prompted the officials to urge consumers to make sure that all raw poultry products are handled carefully and cooked thoroughly, and to avoid cooking raw chicken products in the microwave because of the risk of undercooking.
A table of the relevant outbreaks is available at http://www.foodsafety.ksu.edu/en/article-details.php?a=3&c=32&sc=419&id=1245
and below.
Salmonella cases in Minn. linked to raw, frozen chicken entrees; at least 14 sick
The Minnesota folks are really good at focusing on raw, frozen, chicken thingies during outbreaks of foodborne illness.
And once again, they’ve cracked the case.
(these aren't the products implicated, below, right, but an example of the raw and fully cooked products available at retail)
State health and agriculture officials said today that recent cases of salmonellosis in Minnesota have been linked to raw, frozen, breaded and pre-browned, stuffed chicken entrees. The implicated product is Milford Valley Farms Chicken Cordon Bleu and Chicken Kiev. This product is sold at many different grocery store chains.
This is the sixth outbreak of salmonellosis in Minnesota linked to these types of products since 1998. The findings prompted the officials to urge consumers to make sure that all raw poultry products are handled carefully and cooked thoroughly, and to avoid cooking raw chicken products in the microwave because of the risk of undercooking.
Investigators from the Minnesota Department of Health (MDH) determined that 14 cases of Salmonella infection since July 2008 were due to the same strain of Salmonella. The illnesses occurred in both children and adults; six of the cases were hospitalized but have since recovered. …
These types of products previously were marketed as microwaveable. Because of the inherent variability of microwave cooking, using this method to prepare raw frozen product can frequently result in undercooking of the product. Brands of product most commonly available in Minnesota are no longer being marketed as microwaveable. State officials are concerned, however, that consumers are still using microwave ovens for this product, out of habit.
We’ve done some research on this that is making its way through the peer-review process. But this is what was presented at the International Association for Food Protection annual meeting in Aug. 2008.
Abstract
Purpose – This study used a novel video capture system to observe the
food preparation practices of 41 consumers – 21 primary meal preparers
and 20 adolescents – in a mock domestic kitchen using uncooked, frozen,
breaded chicken products, and to determine if differences exist between
consumers’ reported safe food handling practices and actual food
handling behavior as prescribed on current product labels.
Design/methodology/approach – A convenience sample was utilized and all
participants were video-recorded preparing food in one-of-two model
kitchens at Kansas State University. Participants were asked to complete
a survey reporting food handling behaviors that would be typical of
their own home kitchen.
Findings – Differences between self-reported and observed food safety
behaviors were seen across both groups of consumers. Many participants
reported owning a food thermometer (73 per cent) and indicated using one
when cooking raw, breaded chicken entrées (19.5 per cent); however, only
five participants were observed measuring the final internal temperature
with a food thermometer despite instructions on the product packaging to
do so; only three used the thermometer correctly.
Significance – Data collected through direct observation more accurately
reflects consumer food handling behaviors than data collected through
self-reported surveys, and label instructions are rarely followed.
Originality/value – This study contributes to the overall understanding
of consumer behaviors associated with consumers’ intentions and actual
behaviors while preparing meat and poultry products, such as frozen,
uncooked, breaded chicken products.
Where frozen and canned vegetables come from: 2001
Posers like Gordon Ramsey can gas on all they like about the political food flavor of the day, producers and processors supply the bulk of food ingredients that are a cornerstone of a healthy and abundant diet.
Gordon Ramsey has a problem with food processing
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"There should be stringent laws, licensing laws, to make sure produce is only used in season and season only. If we don't restrict our movements within this industry of seasonal-produce only, then the whole thing will spiral out of control."Ramsay also went on to vent his anger at fellow TV chef Delia Smith, whose latest book, How to Cheat at Cooking, encourages people to mix together ready-made food rather than cook from scratch if they are short of time or on a tight budget, adding,
"I would expect students struggling on £15 a week to survive eating from a can but the nation's favourite, all-time icon reducing us down to using frozen, canned food. It's an insult. And it makes our lives, from a chef's point of view, a lot harder. Here we are trying to establish a reputation across the world for this country's food and along comes Delia and tips it out of a can. That hurts."
Me, I'm a fan of freezing, canning, fresh and whatever. It's about mixing it up. Frozen corn, peas (left) and others, canned tomatoes and sauces, the garden out back, Amy and I got it all (and enjoyed our first spinach and lettuce salad of the season this evening, with frozen scallops, which don't grow so well in Manhattan -- Kansas).I'll have more to say about this in the next couple of weeks.
Meanwhile, Oxfam's head of research, Duncan Green, said he was sure "the million farmers in east Africa who rely on exporting their goods to scrape a living would see Gordon Ramsay's assertions as a recipe for disaster."
Labelling frozen raw chicken thingies
There are hundreds of frozen products available at retail containing potentially hazardous food; some are fully cooked; some aren't. This is one example. The Kroger Chicken Kiev label states it's "Microwavable," but also says, UNCOOKED; Keep Frozen; Cook to an Internal Temperature of 165F as measured by a thermometer."
On the back, the microwave instructions say the time estimates are for a 1,000 W microwave, which is more specific than the high, medium or low on the ConAgra Banquet pot pies. I found out our microwave is 1150 W, but don't know if that is high, medium or low.
