Food Safety News

 

Huffington Post UK posted on January 7, 2013 that bovine tuberculosis (bTB) in milk had been detected from cattle infected with the disease.

On July 1^st the British government admitted they have been selling infected cattle. The Department for Environment, Food and Rural Affairs (DEFRA) insisted the meat posed no risk to health. The infected meat is banned by restaurants and most major supermarkets but the government, which pays farmers if their cattle have to be slaughtered, has been selling the carcasses to hospitals and the nation's military, the Mirror said.

A spokeswoman from DEFRA said: "All meat from cattle slaughtered due to bovine TB must undergo rigorous food safety checks before it can be passed fit for consumption.” It is important to note that meat from infected cattle is not marked in any way to distinguish it.

"The Food Standards Agency has confirmed there are no known cases where TB has been transmitted through eating meat and the risk of infection from eating meat, even if raw or undercooked, remains extremely low." It was reported that around 28,000 infected animals are traded each year. “Only about 40 Britons a year are diagnosed with the bovine strain of TB, whereas about 9,000 are diagnosed with the human strain.”

The Sunday Times reported that DEFRA's reassurances contrasted with experts' warnings, which have said rising levels of bTB in cattle are becoming a serious threat to human health.

I say people should know what they are eating. The source of meat should be stated on meat labels. People should be informed so they can make the right choice.

Facts on Bovine Tuberculosis (bTB)

  ·         It is a chronic and infectious disease caused by the bacterium Mycobacterium bovis.     

  ·         It is one of  the world's most serious animal health problems and is an important public health concern.   

  ·         It is mainly a respiratory disease and is transmitted primarily through aerosols.  

  ·         It is a chronic and contagious disease of livestock, wildlife and humans.

  ·         The most common means humans acquire bTB is through the consumption of unpasteurized dairy products or insufficiently cooked animal products from BTB-infected animal.

  ·         In Europe, the main source of infection comes from the badgers. Large numbers are slaughtered to control its spread. Primary agent is the cattle. Other animals such as deer, monkeys, opossums, and elephants have been infected too.

  ·         It can also be transmitted from cow to calf in utero or through infected milk.

  ·         It is found in areas where intensive dairy systems are practiced and in cattle kept indoors at a higher population density than in cattle kept on pasture.  

  ·         The Cooperative Federal-State-Industry effort to eradicate bovine TB from cattle in the US has made significant progress since the program’s inception in 1917. The disease has nearly been eliminated from the livestock population of the US. However, their ultimate goal of eradication remains elusive as animal health officials continue to detect TB sporadically in livestock herds.

  ·         The US Federal and State Animal Health Officials jointly conduct monthly surveillance for bovine tuberculosis. When infected animals are identified, officials investigate these cases to determine if additional animals or herds of animals are infected.

  ·         It was reported that there were 16 affected cattle between October, 2012 to May, 2013 primarily in Michigan and a dairy farm in California. In Michigan this problem remains a challenge in their livestock and wildlife for the past 15 years. Its geographical location plays a major role.

  ·         Disease eradication is done in two ways. One is whole herd depopulation and the other is whole herd testing and removal plan. Increased cooperation between regulatory agencies, hunters, local business owners, and livestock industry partners is needed to complete its eradication. Additional research and surveillance that is less costly are also needed.

Food Sustainability

The dietary choices we make affect not just our health but also the environment and the well-being of future generations. The global food system may need to change to adapt to future economic and environmental conditions. 

Sustainable agriculture is a way of growing plants or raising animals in an ecologically and ethically responsible manner. Eating sustainably means eating food that is grown or raised according to these principles. 

Sustainable Farming Practices---

• protect the environment 
• can lead to higher yields over time with less need for fertilizers 
• are an integral part of the local economy, creating new jobs, and investing in the   community 
• are humane to farm animals permit them to roam around, root in the dirt and peck the
  ground. 
• focus on raising food that is healthy for consumers and 
• safeguards human health • provide fair treatment to farm workers 
• produce food that is more delicious and taste better 
• Sustainably raised animals are given antibiotics only when sick, not to promote growth or
  other prophylactic reasons. 

The mechanization of agriculture in the 20th century brought about the production of synthetic fertilizers and pesticides. This in turn increased food production to feed the growing population worldwide. However, advances in technology came at a heavy price. The widespread use of toxic herbicides and pesticides cause pollution, harm wildlife, and most importantly they cause long term human health problems such as respiratory problems and cancer. 

We have also become more dependent on foreign oil and international trade in order to support this industrialization. From production to processing (preservatives and additives) to packaging to transport (long distances) and distribution, the global food system has become complex. Yet food is shipped faster, farther and cheaper anywhere in the world. A wide array of food is readily available at any time of the year. These have contributed however to the greenhouse gas emissions and climate change. Our diets consist of unprecedented amount of processed foods and the number of genetically modified foods that are patented have increased. Even organic foods have been industrialized. All these support large corporations not local economy.

Industrial crop production relies on monocropping. It is a process of growing only one crop in a large area of land. This reduces genetic diversity of plants and makes them more susceptible to disease, causing potential for pests to easily destroy an entire crop. Industrial or factory farms consume large quantities of fossil fuels (coal, petroleum, natural gas) due to heavy use of commercial fertilizers and pesticides that are damaging to the environment, communities and farm workers. These fertilizers have been linked to birth defects, infertility, cancer and potentially neurological problems. When crops are bred for high yield, fast growth and ease of transport the nutrient content of food is compromised. 

Ways for Consumers to contribute to Food Sustainability---

• Cook more often at home using locally grown produce and pastured animal products. 
• Support the independent family farmer by buying produce from local farm markets. This will help save family farms. The more farms are forced to go out of business the more we will lose food security because we will have to rely on industrial agriculture and food imports from other countries. 
• Eat foods in season. During peak season prices of produce from local farm markets are
  comparable with non-local markets found in supermarkets. 
• Try canning, freezing, or dehydrating produce.  Grow your own vegetables and herbs. You can even do container gardening indoors. 
• Minimize purchasing convenience foods. Make your own sauces such as spaghetti sauce, gravies, soup, granola, cook old fashioned oatmeal instead of instant. 
• Buy Fairtrade for their stable prices. By doing so consumers also support producers who are struggling to improve their lives.

                                            

• Locally grown animal products are sustainable. Compared to animals raised in factory farms they have higher levels of omega 3 and vitamins A and E. Grass-fed beef is lower in fat and has higher ratios of HDL (good) cholesterol to LDL (bad) cholesterol. Eggs from cage-free chickens have higher levels of omega 3 fat and vitamin E. 
• Try to avoid foods produced on foreign land. These foods are non-sustainable and are costly to our health, soil, and environment.

Healthy Tips to Gain Weight

   Basic Guidelines

   v  For an effective weight gain eat 5 or 6 small meals a day allowing about 3 hours in between meals to allow food to digest. By not eating as much per meal you will feel hungrier throughout the day.

   v  You need to consume more calories than you expend physically. If you are not gaining weight, you are not eating enough. Increase your portion sizes.

   v  Include nutritious, high calorie foods. Not only should your choices be calorie dense but also nutrient dense. In other words consider the nutrition value of foods. Avoid high calorie junk foods such deep fried and high sugar foods.

   v  Complex carbohydrates or starches such as whole grains, cereals, beans, potatoes and brown rice are high in calories. They are also more nutritious than refined carbohydrates such as sugar, sweets, and white flour.

   v  Include a variety of fresh, canned, and dried fruit. In general, canned fruit and fruit juices are higher in calories than fresh fruits. Avocado and dried fruits are also calorie dense.

   v  Include in your diet high protein foods such as fish (tuna and salmon), whey protein powder (added to juice, soup, entrees, and flour to make your own bread or pasta), chicken and turkey breasts, lean meats, low fat milk and milk products, legumes, nuts and seeds.

v  Add healthy fats such as olive oil and flaxseed oil, and nuts to existing dishes. They will help you gain weight more quickly.

     v  Doing simple things will all add up and help increase your calorie intake.

Ø  Serve nut butter, cottage cheese or ricotta cheese with apple, banana, or celery

Ø  Try adding flaxseed and almond milk to oatmeal

Ø  Use nuts, honey and fruit with your favorite yogurt

Ø  Add extra cheese to your sandwich or omelet

Ø  Cook beans with rice dishes, pasta, casseroles or soup

Ø  Carry a bag of trail mix made with dried fruit, nuts and seeds with you for a quick snack.

Ø  You can eat sandwiches made with whole grain bread, peanut or other nut butters.

Ø  Drink calories on the go such as smoothies, juices, soy or almond milk, or healthy high calorie beverages such as Boost or Ensure.

v  Use seasoning blends, herbs and spices to add flavor and aroma that help stimulate the appetite.

     

  v  Resistance training exercises such as lifting weights will increase your appetite, increase your muscle size, and increase your body weight.

   v  Set a healthy weight gain target each month. About 1-2 lbs weight gain a week or up to 8-10 lbs a month is reasonable. Keep track of your progress so you do not go over an unhealthy weight range.

   v  It can take a while to gain the weight you need, be patient. Stay consistent with your efforts.

   v  If you do not see any significant weight gain within 6 months consult your primary care physician.

Published by American Dietetic Association

The Food Groups on Your Plate

The Dietary Guidelines of 2010 and the My Plate are recommendations for the general public from age 2.

My Plate illustrates the five food groups using the table setting.  It replaces the food guide pyramid. The purpose is to help Americans make better choices from every food group, find balance between food and physical activity, and to get the most nutrition based on calorie needs.

                                                  

The primary messages include:

Ø  Enjoy your food, but eat less.

Ø  Avoid oversized portions.

Ø  Make half your plate fruits and vegetables.

Ø  Switch to fat-free or low-fat (1%) milk.

Ø  Make at least half your grains whole grains.

Ø  Compare sodium in foods like soup, bread, and frozen meals—and choose foods with lower numbers.

Ø  Drink water instead of drinks with sugar.

                                                        

                

The Vegetable Group

¶ Dark green leafy vegetables, red and orange vegetables, beans and peas, starchy vegetables, and other vegetables

·         Starchy vegetables include cow peas, field peas, black-eyed peas, green bananas, green peas, lima beans, plantains, potatoes, taro, water chestnuts

·         Other vegetables include artichokes, asparagus, avocado, bean sprouts, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumber, eggplant, green beans, green peppers, iceberg lettuce, mushrooms, okra, onions, parsnips, turnips, wax beans, zucchini

¶  1-3 cups are recommended daily depending on age, gender and physical activity.

¶  In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup.

The Fruit Group

¶ Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.

¶ 1-2 cups are recommended daily depending on age, gender and physical activity.

¶  In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup.

The Grains Group

¶  Whole Grains consists of:

·         Whole wheat flour, Bulgur, Oatmeal, Whole cornmeal, Brown rice

¶  Refined grains (bran and germ have been removed) consists of:

·         White flour, White bread, White rice, Degermed cornmeal

¶  Make sure the word “enriched” is included in the grain name.

¶  3-8 ounce equivalents are recommended daily depending on age, gender and physical activity.

¶  In general, 1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup of cooked rice, cooked pasta, or cooked cereal can be considered as 1 ounce equivalent.

The Dairy Group

²  All fluid milk products and many foods made from milk are considered part of this food group.

²  Most Dairy Group choices should be fat-free or low-fat.

²  Foods made from milk that retain their calcium content are part of the group.

²  Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group. 

²  Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not part of this group.

¶  2-3 cups are recommended daily depending on age group.

¶  In general, 1 cup of milk, yogurt, or soymilk (soy beverage), 1 ½ ounces of natural cheese, or 2 ounces of processed cheese can be considered as 1 cup.

¶  For those who are lactose intolerant, smaller portions (such as 4 fluid ounces of milk) may be well tolerated.

¶  Lactose-free and lower-lactose products are available. These include lactose-reduced or lactose-free milk, yogurt, and cheese, and calcium-fortified soymilk (soy beverage).

¶  Enzyme preparations can be added to milk to lower the lactose content. 

¶  Calcium-fortified foods and beverages such as cereals, orange juice, or rice or almond beverages may provide calcium, but may not provide other nutrients found in dairy products.

The Protein Foods Group

¶  All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the protein foods group.

¶  Beans and peas are also part of the vegetable group.

¶  Select a variety of protein foods to improve nutrient intake and health benefits.

¶  Include at least 8 ounces of cooked seafood per week.

¶  Select some seafood that is rich in omega-3 fatty acids, such as salmon, trout, sardines, anchovies, herring, Pacific oysters, and Atlantic and Pacific mackerel.

¶  Young children need less, depending on their age and calorie needs.

¶  Vegetarian options in the protein foods group include beans and peas, processed soy products, and nuts and seeds.

¶  Meat and poultry choices should be lean or low-fat. 

¶  2-6 ½ ounce equivalents are recommended depending on age, gender and physical activity.

¶  In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce equivalent.

¶  The leanest beef cuts include round steaks and roasts (eye of round, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts.

¶  The leanest beef cuts include round steaks and roasts (eye of round, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts.

¶  Choose extra lean ground beef. The label should say at least “90% lean.”

You may be able to find ground beef that is 93% or 95% lean.

¶  Processed meats such as ham, sausage, frankfurters, and luncheon or deli meats have added sodium. 

¶  Choose unsalted nuts and seeds to keep sodium intake low.

Be Cautious of the Following

¶ Oils

·         They are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA recommendations for foods to eat.

·         Oils contain essential fatty acids and they are also a major source of Vitamin E.

·         1 teaspoon of oil or solid fat provides about 45 calories.

·         Foods naturally high in oils are nuts, olives, avocados, and fatty fish such as salmon.

·         Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats.

·         Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats.

·         Oils from plant sources (vegetable and nut oils) do not contain any cholesterol.

·         3-7 teaspoons of oil is recommended daily depending on age, gender or physical activity.

¶ Empty Calories

·         They are calories from solid fats and added sugars with little or no nutrients.

·         Solid fats are solid at room temperature, like butter and shortening.  They come from many animal foods and can be made from vegetable oils through hydrogenation. Examples are:

ü  Butter

ü  Milk fat                             

ü  Beef fat (tallow, suet)

ü  Chicken fat

ü  Pork fat (lard)

ü  Stick margarine

ü  Shortening

ü  Partially hydrogenated oil

·         Most solid fats are high in saturated fats and/or trans fats and have less monounsaturated or polyunsaturated fats.

·         Saturated fats and trans fats tend to raise “bad” (LDL) cholesterol levels in the blood.

·         Cut back on solid fats to lower the risk for heart disease.

·         Added sugars are sugars and syrups that are added when foods or beverages are processed or prepared. 

·         Solid fats and added sugars can make a food or beverage more appealing, but they can add a lot of calories.

·         Most common sources of empty calories in the American diet are:

ü  Cakes, cookies, pastries, donuts, croissant

ü  Soda, energy drinks, sports drinks, fruit drinks

ü  Candies

·         It is important to limit empty calories to the amount that fits your calorie and nutrient needs as they add up very quickly.