By Michelle Meadows 

Stories about the dangers of chemicals leaching from plastic into microwaved food have circulated on the Internet for years. As a result, the Food and Drug Administration continues to receive inquiries from concerned consumers. 

Consumers can be confident as they heat holiday meals or leftovers in the microwave that the FDA carefully reviews the substances used to make plastics designed for food use. These include microwave-safe plastic coverings that keep food from splattering and microwave-safe containers that hold frozen dinners. Even microwavable popcorn bags, which look like paper, actually contain a metallised plastic film that allows them to reach high temperatures so the corn can fully pop.  Under the food additive provisions of the Federal Food, Drug, and Cosmetic Act, new substances used to make plastics for food use are classified as “food contact substances.” They must be found safe for their intended use before they can be marketed. 

“It’s true that substances used to make plastics can leach into food,” says Edward Machuga, Ph.D., a consumer safety officer in the FDA’s Center for Food Safety and Applied Nutrition. “But as part of the approval process, the FDA considers the amount of a substance expected to migrate into food and the toxicological concerns about the particular chemical.” The agency has assessed migration levels of substances added to regulated plastics and has found the levels to be well within the margin of safety based on information available to the agency. The FDA will revisit its safety evaluation if new scientific information raises concerns.  One chemical called diethylhexyl adipate (DEHA) has received a lot of media attention. DEHA is a plasticizer, a substance added to some plastics to make them flexible. DEHA exposure may occur when eating certain foods wrapped in plastics, especially fatty foods such as meat and cheese. But the levels are very low. The levels of the plasticizer that might be consumed as a result of plastic film use are well below the levels showing no toxic effect in animal studies. 

Other claims have asserted that plastics contain dioxins, a group of contaminants labeled as a “likely human carcinogen” by the Environmental Protection Agency. “The FDA has seen no evidence that plastic containers or films contain dioxins and knows of no reason why they would,” Machuga says.  Machuga says that consumers should be sure to use any plastics for their intended purpose and in accordance with directions. If you don’t find instructions for microwave use, you should use a different plate or container that you know is microwave-safe. Such containers are made to withstand high temperatures.  For example, carryout containers from restaurants and margarine tubs should not be used in the microwave, according to the American Plastics Council. Inappropriate containers may melt or warp, which can increase the likelihood of spills and burns. Also, discard containers that hold prepared microwavable meals after you use them because they are meant for one-time use. 

Microwave-safe plastic wrap should be placed loosely over food so that steam can escape, and should not directly touch your food. “Some plastic wraps have labels indicating that there should be a one-inch or greater space between the plastic and the food during microwave heating,” Machuga says.  Always read directions, but generally, microwave-safe plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels are safe to use. Covering food helps protect against contamination, keeps moisture in, and allows food to cook evenly. Never use plastic storage bags, grocery bags, newspapers, or aluminum foil in the microwave.  http://www.foodreference.com/   

Researchers from the U.S. Department of Agriculture (USDA) recently reported the development of a natural, edible food coating to help prevent bacteria such as E. coli from infecting fresh produce. 

The researchers’ report — published in the Nov. 29 issue of the Journal of Food and Agricultural Chemistry — found that food coatings made from apple puree containing a natural antimicrobial compound made from oregano, lemongrass or cinnamon oil effectively killed E. coli bacteria. 

Lead researcher Tara McHugh, a food chemist with the USDA’s Agriculture Service in Albany, Calif., found that the apple puree mixed with oregano oil was the most effective, killing more than 50 percent of E. coli microorganisms within three minutes. 

The apple puree coatings also contain sticky fats and sugars that allow them to stick to the surface of fruits and vegetables more effectively than water-based conventional antimicrobial washes, McHugh said. 

“We hope that these coatings will have wide commercial potential,” she said. 

However, experts have called for more extensive testing to ensure that the coatings work in real-world settings. Former New York City health commissioner Dr. Pascal James Imperator says most produce is extensively handled and undergoes several changing environments and temperatures during shipment. 

Another possible complication with the apple puree coatings is food allergies, Imperator said. “Suppose you have someone who’s allergic to oregano?” he said. “I would view this study as showing interesting preliminary scientific results that would have to be corroborated by other scientists before these coatings are adopted by the commercial fresh produce industry.” 

McHugh says her recent findings are only the beginning of an extensive three-year project. 

“We’ll be testing a wide range of natural compounds, not just against E. coli but also against listeria and salmonella,” McHugh said. “The ones that are shown to be effective will be tested directly on produce and meat products. 

“We need to find out if these compounds are active against bacteria that adhere to different ways to different foods. But, at this point, it looks promising,” she said. 

http://www.newstarget.com/food_safety.html 

Quality Changes During Storage of Many Foods

Each and every time we look at food, we evaluate the quality of the product. American consumers have high expectations about the quality as well as the safety of our food supply. Most of the food we purchase is of high quality and safe to consume.

However, with storage, there can be noticeable changes in appearance, odor, flavor and texture of food products.

QUESTION: I bought dried apricots at the store. When I opened the package, some of the fruit was brown. Is it safe to eat?

ANSWER: Some fruits, such as apples, bananas, peaches and apricots, will turn brown when they are cut and exposed to oxygen in the air. When you cut these fruits, the cells are exposed to oxygen. You see the same browning reaction when you bruise an uncut apple or a banana.
When a whole apple or banana is dropped or pressed firmly, the cells are broken internally and exposed to oxygen inside the fruit. Cut or bruised fruit, when exposed to oxygen, will turn brown.

While the fruit may look unappetizing, it is safe to eat. In cut fruit, the browning reaction can be slowed by placing slices in an acid-like lemon, orange or pineapple juice. Coating the cut surface with a sugar solution, salad dressing or sauces that prevent the fruit from coming in contact with air also will slow the browning.

In commercially cut and dried fruits, such as apricots, pears, apples or bananas, sulfites are used to prevent these changes.

Browning fruits do not cause food-borne illness. They are safe to eat.

QUESTION: I use non-fat dried milk in baking and cooking at home. When I opened the box last week, the dry milk looked brownish and tan. Is it safe to use?

ANSWER: Yes. It is safe to use. However, you may notice that it is difficult to rehydrate and it may smell and taste differently. During long-term storage, a chemical reaction between the protein and sugar naturally found in dry milk can occur. The reaction causes the dry milk to look tan or brown and have off-flavors and off-colors.

While the product is safe to use, you probably won’t be satisfied with the quality of the food you cook or bake. Buy a new box, store for a shorter time and in a cooler place.

Of  Special Interest: The same browning reaction between protein and sugar is very desirable in some food products. When coffee beans are dark roasted, meats are cooked and cookies and homemade bread are baked to that golden brown colour, it’s the same chemical reaction.

QUESTION: At breakfast, my husband commented that the butter he put on this toast didn’t taste right. What causes this?

ANSWER: There are two possible causes of the off-flavor in the butter. When the fat in butter is exposed to oxygen in the air, rancidity may occur over time. Rancidity is a complex chemical reaction. In products that contain fat, such as potato chips, crackers, snack foods and butter or margarine, the reaction is one of the major quality spoilers.

Do you keep you butter in the refrigerator? The reaction causing rancidity is slowed by cool storage temperatures. The other possibility is that the butter simply absorbed odours from the air in the refrigerator.

B. Susie Craig
Area Faculty
WSU Cooperative Extension Thurston County
http://thurston.wsu.edu/

Summary: Guide to reducing the risk of food poisoning.

Text: Having a clean, spotless kitchen is no guarantee of avoiding food poisoning. Many people don’t realise that most cases of food poisoning are caused by leaving food to stand, cooked or uncooked at room temperature. This makes it easy for harmful germs on food to multiply - especially in warmer weather.

It’s sometimes obvious when food has gone “off” - it smells bad, feels slimy or is growing a mould - but not always! Sometimes food that looks and smells okay isn’t safe to eat because food poisoning germs don’t make the food look, smell or taste “off”. You can reduce the risk of food poisoning by following these simple rules:

Shopping
Don’t buy food in a package that looks swollen which it shouldn’t be - this means the food may have spoiled. Make sure you take frozen food or any perishable food home as soon as possible and freeze or refrigerate immediately. If you’re likely to be delayed reaching home, take along an insulated container to keep food cool.

In the fridge
Raw meat, poultry and fish may have harmful germs on them which are killed by thorough cooking. but if these raw foods touch foods which won’t have further cooking, these foods may be contaminated by germs from the raw food. This is why it’s important to keep cooked foods covered and to store them above raw foods in the fridge.

Defrosting food
Allow meat, poultry and fish to defrost slowly in the fridge, or defrost in a microwave. harmful germs can grow on these foods if left to defrost at room temperature. Don’t refreeze these raw foods once they have thawed out - refrigerate them for up to 24 hours or cook them immediately then refreeze.

Preparing food
Always wash your hands with soap and water before preparing food to prevent germs on your hands from contaminating food. This is especially important after using the toilet, handling pets or using a handkerchief. Always wash fresh fruit and vegetables. Make sure you wash chopping boards, knives - and your hands - carefully with hot water and detergent after using them to cut raw meat, poultry and fish. Any germs left on chopping boards, knives or hands can contaminate other foods. never allow pets’ dishes to come into contact with plates of food.
Keep cooked food either very hot or very cold. This means that hot food should be served very hot, and cold food should be served from the fridge ( or a cooler, if you’re at a picnic”. This is especially important for seafoods, dishes containing meat, rice dishes or desserts containing cream, imitation cream or eggs. Leaving these foods to sit outside the fridge or cooler before serving encourages harmful bacteria to grow.

If you cook hot food to eat later, refrigerate immediately in the fridge. Dividing into smaller portions help it cool more quickly. Make sure poultry is thoroughly cooked - if it’s pink in the middle it’s not fully cooked.

Takeaway Food
Always eat it while it’s still hot. If you don’t plan to eat it straight away, refrigerate it immediately and reheat until very hot. What if you see takeaway food being kept at room temperature instead of being refrigerated or kept hot? Don’t buy it - even if the shop offers to microwave it. It may not be safe to eat.

How safe is your kitchen?
http://www.health.nsw.gov.au/