In world news today, The Telegraph’s headline for Europe reads, “EU [European Union] Bans Claim that Water Can Prevent Dehydration.”

My response: “WHAT?!”

Flabbergasted, I read on, finding that after three years of investigation, Brussels bureaucrats have actually claimed that there is no proof that water actually prevents dehydration.  In fact, the officials have gone so far as to forbid producers of bottled water to make such a claim, suggesting severe consequences, including 2 years in jail, if they do.

But don’t think that these EU officials are going to get off easy—or will even be taken seriously—for their statement (and threat).  Critics have already ridiculed the claim, saying that it is “at odds with both science and common sense.”  Roger Helmer, Conservative Member of the European Parliament, says, “If ever there were an episode which demonstrates the folly of the great European project then this is it.”  Along those same lines, a spokesman for the Department for Health, argues, “Of course water hydrates.  While we support the EU in preventing false claims about products, we need to exercise common sense as far as possible.”

But, despite the call that the EU’s claim is “at odds with science,” a group of scientists in Parma, Italy, concluded that “reduced water content in the body was a symptom of dehydration and not something that drinking water could subsequently control.”

–Aubrey Pontious

Read more here.

It’s spring time, and you’re cracking down on becoming a healthier you.  You’ve planned for more exercise, less stress, and—of course—a transformation in diet.  You already know that adding fruits and veggies to your everyday life is a smart idea, but you can’t forget that there is more to food safety than just eating healthy foods.  While fruits and veggies are inherently good for you, they are not completely incapable of causing havoc in the form of foodborne illnesses.

Now, we can’t blame the produce themselves.  They, for the most part, are innocent.  But—let’s face it—they’re also potential targets for pesky microorganisms like bacteria, viruses, and parasites.  Although fruits and veggies all over the world probably try to dodge millions of these microorganisms throughout their short lives, some, unfortunately, are unsuccessful.  The unsuccessful attempts to keep from contamination aren’t really their fault, though, considering their constant struggle.  From the time they are seedlings, surrounded by microorganism-infested water, soil, or manure, to the time they are harvested, when they may be improperly handled, they are undoubtedly overwhelmed by microorganisms.  If at any time they do become contaminated, your produce becomes a potential foodborne-illness-causer—unless you take the precautionary measures.

Like in most food safety cases, you have the power to control the microorganisms that could make you sick.  And, as always, the steps of prevention are simple.

1. When choosing your produce, make sure it is fresh and free of bumps and bruises—especially rot, which contains patulin, known for causing liver damage.
2. Like with any food, wash your hands before preparation.
3. Rinse the fruit or veggie you are going to eat with clean, running water.  It may seem unneeded, but this also includes fruits with inedible skins and rinds.  For produce with tougher skins (like potatoes), scrub with a produce brush.  Do not wash fruits or veggies with any type of detergents or soaps since ingesting these chemicals could also be harmful.  If your produce comes packaged and it is labeled as “ready to eat,” “pre-washed,” or “triple washed,” feel free to skip the rinsing step.
4. Now that your produce has been restored to its uncontaminated innocence, enjoy and be healthy!

–Aubrey Pontious

For more information, check out this video made by the FDA (at the bottom of the page).

Source: Health Canada

1. Wash your hands properly with soap and water before and after food preparation. Make sure family members also wash hands before and after eating.
2. Buy all meats, seafood, and dairy products from reputable suppliers
3. Examine canned foods for bacterial contamination
4. Store raw meats and other potentially hazardous foods below ready-to-eat foods in refrigerator. For example, if you have a thawing turkey, place it below cans of Coca-Cola.
5. Keep potentially hazardous foods out of the “Temperature Danger Zone” (41 to 135 degrees F)
6. Wash fruits and vegetables before eating them
7. Do not prepare food when you are sick
8. Avoid cross contamination by cleaning knives and cutting boards especially when switching from one food item to another. It’s also a good idea to keep your kitchen cleaned, sanitized, and free of pests.
9. Cook foods to their appropriate temperature
10. Use your best judgment when preparing, eating, and serving food!

–Madelyn Tucker

A concerned member of the StateFoodSafety.com team recently asked a pertinent food safety question that has crossed my mind as well. Just how long can bacteria such as E. coli, Shigella, and Salmonella survive on inanimate surfaces?

According to a 2006 study, these particular species can persist for months on dry surfaces. In addition, these pathogens thrive longer in humid environments and low temperatures. Researchers reached conflicting conclusions about the effects of surface types on the life span of the bacteria. Some insisted that the species persisted longer on plastic, while others found “a survival advantage on steel.” Nevertheless, the study, which was primarily focusing on the transmission of bacteria and viruses in hospitals, has significant implications for the food service industry as well.

For example, the study’s conclusion emphasizes the importance of cleaning and sanitizing hard surfaces to minimize the presence of harmful bacteria. All food workers should be aware of this vital step when cleaning food preparation and dining areas. In addition, proper hand washing is crucial in preventing infection from or transmission of these long-living pathogens. Food preparation workers, like medical personnel, should also wear disposable gloves as a precautionary measure. Because of the potentially long survival rate of harmful bacteria on surfaces, never assume that if you leave a surface long enough, it will cease to be a threat.

Furthermore, because harmful bacteria can persist on surfaces for extended periods of time, you should also probably reconsider your faithful adherence to the “Five-Second Rule”—the one that makes eating food within five seconds of dropping it on the floor perfectly acceptable.  A Clemson study from 2003 confirms that salmonella could survive on a surface for months. After contaminating a surface with Salmonella eight hours previously, researchers dropped slices of bread and bologna, left them sitting for a mere five seconds, and found that the food slices had 150 to 8,000 bacteria on them. Even as few as 10 Salmonellas can cause illness. Thus, the moral of the story is that surfaces can potentially contain harmful microbes that can persist for months and even brief contact with such surfaces can result in negative consequences. Clean surfaces often and don’t eat food off the floor. It sounds silly, but we’re all guilty of ignoring these simple guidelines.

–Madelyn Tucker

Sometimes the classic “sniff for freshness” test isn’t always the best way to make sure a food item is safe to eat, and most of us probably don’t know the proper ways to store foods in the freezer, refrigerator, or pantry. For example, did you know that seafood should be placed on a bowl of ice inside the fridge, or that corn starch is good indefinitely as long as it’s kept in a dry place? Real Simple Magazine recently published “The Ultimate Food-Storage Guide” which provides tips for storing everything from ground meat to beer. By using information gathered from the US Department of Agriculture, food scientists and manufacturers, and other experts like fishmongers and bakers, the magazine’s guide can help you store and enjoy food in its “peak condition,” reducing your chances of consuming spoiled or freezer-burned goods. Click here to read the guide!