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The 411 on Food Safety: How to Protect Your Family's Plate: A big part of being healthy is how we feed our bodies. How do you protect your family’s plate against chemical pesticides, food borne illness and other contaminants? How do you track product recalls? Who do you turn to for trustworthy advice on food safety? We’ll answer all those questions and much more!Did you know…o CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases?o Most produce travels an average of 1,500 miles and is touched by over 20 sets of hands?o Contaminated food can carry bacteria and parasites that stays dormant in your body for years, affecting your body’s absorption of vital nutrients?o Product recalls have more than doubled since 1999, are announced almost daily, which can affect your family’s health?
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Presented by:
Susan Reef, US Food Safety Corp;
Helena Bottemiller, Food Safety News;
Derek Lactaoen, ConsumerBell;
Mareya Ibrahim, EAT CLEANER® and Grow Green Industries, Inc.
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US Food Safety Corporation
The award winning food safety resource™
www.USFoodSafety.com
Why food is recalled
Allergens
Bacteria
Label
Food allergens
Milk
Eggs
Tree Nuts
Peanuts
Fish
Crustacean Shellfish
Wheat
Soybeans
Major food recalls
in the news
Pet food - Diamond Pet Food
Cantaloupe – Jensen Farms
Sushi – Tuna Scrape
Be proactive about
a food recall
Check your home for recalled products
Tell others!!!!!
Ask Heidi for food safety questions
◦ http://usfoodsafety.com/foodsafetyexpert.aspx
Read www.USFoodSafety.com daily
◦ Follow the Twitter feed:
@foodsafeguru or @usfoodsafety
Ask Heidi
ASK HEIDI is a certified food safety professional
Researches and answers all types of food safety questions from consumers and the trade
Unique and timely answers
Food Safety News
www.foodsafetynews.com
www.twitter.com/foodsafetynews
About Food Safety News
Free, daily, online newspaper dedicated to food
safety
◦ Founded in 2009 by Marler Clark
◦ Active on social media
We cover food borne illness outbreaks, recalls,
food politics
Our audience
◦ Federal agencies, industry, consumers,
mainstream media
Some recent headlines
Antibiotic residues in shrimp
Meat glue
Lean Finely Textured Beef, aka pink slime
BSE or “mad cow” found in California dairy cow
Salmonella outbreak tied to imported tuna scrape
Listeria outbreak linked to Cantaloupe
Raw milk outbreaks
The pink slime revolt
The Timeline
◦ December 2009 “pink slime” first appears in
the NY Times
◦ Spring 2011: Jamie Oliver and the washing
machine
◦ March 2012:
The Daily
ABC News
Change.org petition
Thousands of articles, blog posts and tweets
The Daily Show
The Colbert Report
Which is pink slime?
PR Pushback
Food Policy
Looking Ahead
The Food Safety Modernization Act (FSMA)
USDA meat safety: Non-O157 E. coli, labeling non-intact steaks
Antibiotics in agriculture
The partial privatization of poultry inspection
Genetically-engineered Salmon
Federal and state resources to enforce regulations
So You've Got a Recalled
Product...
blog.consumerbell.com
@consumerbell
What We Do...
- Connect consumers and manufacturers during
recalls.
- Manage a publishing network for recall news.
- Help companies monitor inventories for recalls.
Recalls By The Numbers
• An individual recall can cost a company upward
of $80 million
• Pharmaceutical manufacturers spends 10-
17% of annual sales in refunds to
wholesaler
• Recalls cost U.S. companies more than $88
billion every year
• A new company can average some type of
"recall" every nine years
• Are recalls bad?
Making Safety Easier
• Auto updated recalls
• Links to news stories and
guest blogs
• Aggregated recalls
o FDA
o FSIS
o EPA
o CPSC
o NHTSA
• www.makingsafetyeasier.com
Retailers
• Whose responsibility is it to
announce a recall?
o Manufacturers
o Importers/Distributors
o Retailers
• Grocery store recall
announcements
o Responsible for pulling product
from shelves
o Role in the recall process
o Contacting consumers
Club Cards
Do you need to return it?
• Codes
o Is your food within the specific lot codes?
o Date codes?
• Reason for recall
o Allergies- are you allergic?
o Mispackaging
o Bacteria
o Foreign material
Return or Exchange
• Find out what the appropriate fix is
• Follow through
o Food can sit for years in freezers
ConsumerBell Safety Resources
blog.consumerbell.com
@ConsumerBell
Facebook.com/ConsumerBell
MakingSafetyEasier.com
What We Do...
- Innovators of food safety products for consumers
- Creators of shelf life extension + antimicrobial products
for commercial food and beverage manufacturing
- Educators of consumers and manufacturers on food
safety at www.eatcleaner.com; widget, newsletter
According to the CDC, water alone will not help remove most
bacteria, wax or other non water soluble surfaces.
Who’s handling your food?
Sprayed, waxed,
traveled over
1,500 miles…
…touched by 20
different sets of
hands…
…Food borne illness
is often attributed to
poor food handling
CDC estimates that each year roughly 1 in 6
Americans (or 48 million people) gets sick, 128,000
are hospitalized, and 3,000 die of foodborne diseases
Food safety facts
• Product recalls have more
than doubled since 1999
• From 2007 to 2008 alone,
food and beverage recalls
increased by 60 percent
Only about 1% of all
imports are inspected
according to the USDA
Food borne illness culprits
*According to Centers for Disease Control and Prevention
Small but deadly
Salmonella
Shifting demographics and changing
consumption patterns reinforce the
need for food safety awareness.
Raw food consumption
20 to 25% of the population is
elderly, children or pregnant
women
One in five Americans will be
over the age of 60 by 2015 - more
susceptible to infection
ANYONE can get sick
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Who is at risk?
#10: BERRIES: 25 outbreaks involving 3397 reported cases of illness
#9: SPROUTS: 31 outbreaks involving 2022 reported cases of illness
#8: TOMATOES: 31 outbreaks involving 3292 reported cases of illness
#7: ICE CREAM: 74 outbreaks involving 2594 reported cases of illness
#6: CHEESE: 83 outbreaks involving 2761 reported cases of illness
#5: POTATOES: 108 outbreaks involving 3659 reported cases of illness
#4: OYSTERS: 132 outbreaks involving 3409 reported cases of illness
#3: TUNA: 268 outbreaks involving 2341 reported cases of illness
#2: EGGS: 352 outbreaks involving 11,163 reported cases of illness
#1: LEAFY GREENS: 363 outbreaks involving 13,568 reported cases of illness
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The 10 riskiest foods*
*FDA-regulated products between 1990 and 2006.
Be a CLEAN freak
-Wash hands, utensils, and cutting boards before
and after contact with raw foods
Keep them SEPARATE
-Keep raw meat, poultry, and seafood apart
-Use different cutting boards for produce, meat
COOK foods done
-You can’t judge a food by it’s color
-Food thermometer for poultry - 165F internal temp
Just CHILL - Keep leftovers refrigerated at min 40 °F
- Store foods in BPA-free containers
FoodSafety.gov
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The CSCC’s of food safety
Pick your perishables wisely
- Avoid bruised, cut skin
- Know your sources
Bag the rinse and really wash
- Pathogens may not be removed with water
- Clean melon exterior, scrub peels
Don’t let your fowl go foul
- ‘Fecal soup’
- Avoid contact with surfaces and mouth
Select your seafood safely
- Question pre-cooked seafood
- Wild caught seafood vs. farm raised
- Clean shellfish before cooking
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A cleaner mantra
Y U Are the last line of defense for
your family’s plate
@foodsafetynews
@hbottemiller
@eatcleanerfood
@fitfoody
@consumerbell
@foodsafeguru
@usfoodsafety
@foodsafetynews
@eatcleaner
@consumerbell
@usfoodsafety
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