Moldy bread

Is It Safe To Eat Moldy Bread?
April 21, 2017

For food safety experts, the answer is clear: Moldy bread is bad news.

“We don’t recommend cutting mold off of bread, because it’s a soft food,” says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. “With soft food, it’s very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate” deeper into the food.


Raw Milk Cheese & Listeria

Two Dead From Raw Milk Cheese Contaminated With Listeria
Mar 9 2017
by Maggie Fox

Unpasteurized milk is an important vehicle for transmission of pathogens, which include Brucella species, Mycobacterium bovis, Salmonella species, Listeria monocytogenes, Campylobacter species, Yersinia species, Coxiella burnetii, and Shiga toxin-producing Escherichia coli.
[ProMED Digest, Vol 57, Issue 26]


Improvement of Natamycin Production by Cholesterol Oxidase Overexpression in Streptomyces gilvosporeus.
J Microbiol Biotechnol. 2016
Natamycin is a widely used antifungal antibiotic.

Detection method optimization, content analysis and stability exploration of natamycin in wine.
Food Chem. 2016 Mar 1;194:928-37.
Surprisingly, natamycin was not detected in any the sampled retail commercial wines from the Chinese market. Natamycin is very unstable in wine because many process steps, including the malo-lactic fermentation, clarification and storage, could result in degradation of natamycin. Regarding the clarifying agents, bentonite exhibited the strongest effect on natamycin. During the storage period, natamycin is very sensitive to light.

A simple and fast method for the inspection of preservatives in cheeses and cream by liquid chromatography- electrospray tandem mass spectrometry.
Talanta. 2016 Jan 15;147:370-82.
In this work, a simplified extraction and short time of analysis method for the simultaneous determination of natamycin, nisin and sorbic acid in cheeses and cream by reverse phase liquid chromatography-electrospray-tandem mass spectrometry was developed. … Samples of the three most consumed types of cheese (fresh, pasta filata and ripened) in Brazil and cream (ultra high temperature and pasteurized, 20-30% fat content) were assessed. A surprising rate of non-compliance was observed, especially among ripened grated cheeses, since 80% of samples were above the maximum limit for sorbic acid with an average concentration of 2766.3±10.8mg kg(-1).



Pork without ractopamine

A Muscle Drug For Pigs Comes Out Of The Shadows
August 14, 2015

In the coming months, a few shoppers will encounter a new and unfamiliar phrase when looking at packages of pork: “Produced without the use of ractopamine.”

It’s the brainchild of David Maren, founder of Tendergrass Farms, which sells pork products from pigs raised the “all-natural” way, on pasture.

the drug still arouses some controversy. Safety regulators in the European Union, China, Russia and a variety of other countries have not approved the drug. They say there’s not yet enough evidence to prove that pork produced using ractopamine is safe to eat.

Chicken producers & salmonella (Aug. 2014)

How Foster Farms Is Solving The Case Of The Mystery Salmonella
August 28, 2014

Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.

That’s disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.

chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.

According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.

last summer, the Centers for Disease Control and Prevention found evidence that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.

they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.
What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.

David Acheson, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.

when they’re cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.
If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.

The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.

Others, like Seattle attorney Bill Marler, who makes his living suing companies when their food makes people sick, say it’s not good enough. “The standard is, it’s still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that’s the way it is, we’re always going to limp from outbreak to outbreak to outbreak,” he says.

When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people.

Eliminating salmonella altogether would be difficult — it’s much more common in the environment than disease-causing E. coli.

Don’t Wash Your Raw Chicken

Julia Child Was Wrong: Don’t Wash Your Raw Chicken, Folks  
August 23, 2013

“There’s no reason, from a scientific point of view, to think you’re making it any safer,” she says, “and in fact, you’re making it less safe.”

That’s because washing increases the chances that you’ll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We’re talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause nearly 1.9 million cases of foodborne illness in the U.S. each year.

Some studies suggest bacteria can fly up to 3 feet away from where your meat is rinsed — though you can’t necessarily see it.

But fear not: All you have to do to kill these unwanted bacteria is to cook your meat properly (a thermometer can help — chicken needs to reach an internal temperature of at least 165 degrees Fahrenheit) and keep your utensils and cooking surfaces clean.

Don’t Wash Your Chicken! Germ-Vision Animation
Mar  5, 2013
The NMSU College of Agricultural, Consumer and Environmental Sciences “Brings Science to Your Life” through academics, research, and New Mexico’s Cooperative Extension Service.

see also:

How Safe Is Our Meat?

How Safe Is Our Meat?
February 17, 2013

Twenty years ago this week, a toddler named Riley Detwiler died from exposure to E. coli, one of four children who succumbed to an outbreak that sickened hundreds in the Northwest.
That event took the country by surprise and cast a bright light on the problem of food-borne illness.
Host Jacki Lyden speaks with Riley’s father, Darin Detwiler; Carol Tucker, foreman of the Food Policy Institute; former Agriculture Secretary Mike Espy; and New York Times journalist Michael Moss.

hamburgers contain meet from … sources

 0157:H7 strain of E. coli

see also: