Colorado State University Extension
SafeFood Rapid Response Network
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IN THE NEWS
Edited by: Stephanie Wallner, M.S., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Fall 2006
FSIS REVISES SAFE END POINT TEMPERATURE FOR POULTRY TO 165ºF
"Keep it simple" is the approach being taken by the Food Safety and Inspection Service (FSIS) in its recent advice to consumers for cooking raw poultry to a single minimum internal temperature of 165ºF. Based on recommendations by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), having a single temperature recommendation will aid efforts in increasing food thermometer use by consumers and knowledge of temperatures required to eliminate foodborne pathogens.
Previously, even educators had to admit that it was more than a little confusing to recommend the range 165ºF to180ºF depending on cooking a whole bird vs. breast, thigh or ground poultry. If headway is to be made in encouraging thermometer use among consumers, the message has to be one that can easily be remembered. While some may still prefer the taste of poultry cooked to higher temperatures, at least consumers will understand that 165ºF is the minimum internal temperature required for the destruction of pathogenic bacteria and viruses such as Salmonella, Campylobacter and the avian influenza virus.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at (888) 674-6854. The hotline is available in English and Spanish and can be reached from 10 am - 4 pm Eastern time Monday through Friday. Recorded food safety messages are available 24 hours a day. Also, "Ask Karen" the FSIS virtual representative can answer questions at http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/index.asp#question.
Source:
- USDA News Release- April 5, 2006. Single Minimum Internal Temperature Established for Cooked Poultry. Available at: http://www.fsis.usda.gov/News_&_Events/NR_040506_01/index.asp.
"HONEY WE'RE KILLING THE KIDS!" PROMOTES HEALTHY LIFESTYLES
A new weekly reality-style program on cable television's The Learning Channel has started to attract increased attention and regular viewers on Monday nights. With its catchy title, "Honey We're Killing the Kids!" takes an eye-opening look at the problem of childhood obesity and unhealthy family lifestyles that are often the root of the problem. The show features Dr. Lisa Hark, a medical nutritionist at the University of Pennsylvania School of Medicine in Philadelphia, whose work focuses on promoting healthy eating in children and adults.
In each episode, Dr. Hark works with the parents and children from families in need of healthy lifestyle changes - to reverse bad habits that are already taking a toll on family members' health. Dr. Hark starts by talking with the parents and using a computer imaging program to show them what their children may look like in the future if they continue with their unhealthy lifestyles. Then, Dr. Hark introduces a three-week plan for the family to implement in an effort to overhaul their routine and begin to live healthier lives. Her steps often include cutting out sugar, cooking and eating healthy meals together as a family, introducing new healthy foods, removing junk foods from the home, setting a bedtime routine, limiting television viewing time, and exercising often. One of her rules is introduced each week, and at the end of three weeks Dr. Hark meets with the parents once again to evaluate the changes they have made.
There is often resistance from the featured families, especially when the children are asked to cut out junk food and get more exercise, but a noticeable change usually occurs by the end of the three week trial period. The challenge, as in "real life," is for the family to maintain the changes that Dr. Hark has introduced long-term, after the cameras stop rolling. "Honey We're Killing the Kids!" provides a wake-up call to many families facing similar situations, and may help to inspire parents to adopt better lifestyle habits for the future of their children. More information on this program is available at http://tlc.discovery.com.
ROCKY MOUNTAIN FOOD SAFETY CONFERENCE HIGHLIGHTS
The line-up of speakers was a real treat for this year's conference attendees. It was an eye-opening experience to view the challenges in New Orleans that environmental health inspectors faced in re-opening restaurants damaged by Hurricane Katrina. It brought a true appreciation of what goes on behind the scenes to ensure that retail food establishments are operating in a safe manner.
Handwashing for Life Program
Data on handwashing compliance using the Handwashing for Life program was shared. The company offers a hands-on hand hygiene management system, which includes the ability to actually monitor handwashing station use using computerized chips on the hand soap dispenser. When used with other hand washing training programs, this system can be useful for managers interested in new ways to increase handwashing compliance in their food establishments.
National School Lunch Act
Brenda Halbrook, director of the Food Safety Unit of the USDA Food and Nutrition Services, presented information on the new food safety regulations within the National School Lunch Act. See the feature article in this issue on "Enhancing the Safety of School Lunch" for more details on these new regulations.
Ethnic Foods
An excellent presentation on Ethnic Foods in retail food establishments was given by Kimberly Livsey from the FDA State Cooperative Program in Atlanta, GA. Kimberly took us into the kitchens of various ethnic specialty restaurants were we learned about the concerns and challenges that health inspectors face in determining if these unusual foods are safe to serve to the public. Tips were offered for working with ethnic food operators in a manner respectful to specific cultures. Stay tuned: FDA is in the process of developing a CD-ROM on ethnic foods, expected for release next year. Based on Kimberly's presentation, it will be worth the wait!
Scholarship Winner
The Lydia P. Cole memorial scholarship award this year went to Yohan Yoon, a Ph.D. candidate in the Animal Sciences Meat Safety Program at Colorado State University.
Many other interesting speakers presented during the 2-day annual event. If you are interested in serving on the planning committee for next year's conference, please contact Devin Koontz at (303) 236-3020 or dkoontz@ora.fda.gov.
