Do you know your summer food safety IQ?  The USDHHS website, Foodsafety.gov, has a short quiz to help you find out.  Don’t worry, if you’ve completed the StateFoodSafety.com™ Online Food Handler Course, you’ll do just fine.  Trust us . . . we got 100%.

What’s Your Summer IQ?

Foodsafety.gov is the official website of the United States Department of Health & Human Services.

Photo Credit:  British Foods Worldwide

This week is Food Allergy Awareness Week and it’s a good time to consider food allergies and how they make us (and our children) sick.

What is a Food Allergy? According to the National Institute of Allergy and Infectious Diseases, a food allergy is an “abnormal response to a food, triggered by the body’s immune system.”  When the body encounters a food substance it doesn’t like (or is allergic to) it releases a special antibody in order to protect itself from that food.  However, this allergic reaction can be extremely dangerous and sometimes leads to death.  If you have a food allergy, talk to your doctor.  He or she can help you identify what you are allergic to and what actions to take in the event of a reaction.

What is the difference between “Food Intolerance” and “Food Allergy?” First, it is important to know that certain bacteria present in food can create “food poisoning” symptoms similar to an intolerance.  So before jumping to a conclusion about foods you may, or may not, be intolerant of, it’s best to consult your doctor.

• Food Intolerance is the body’s inability to process certain types of food.  The digestive system of individuals with Food Intolerance lacks the enzymes necessary to break down specific foods.  When the body is unable to break down food, it can linger in the intestinal tract and cause severe cramping, bloating, and gas.  In severe cases of Food Intolerance, undigested food particles can rupture the the lining of the intestines and enter the bloodstream.
• Food Allergies, as mentioned before, is the immune system’s reaction to a food substance it perceives to be potentially harmful.  Symptoms tend to be more immediate than those felt by food intolerance sufferers.  Common allergic reaction symptoms include coughing, sneezing, vomiting, migranes, watering eyes, rashes, swelling, hives, and–in extremely severe cases–anaphylactic shock, which prevents the sufferer from breathing on their own.

What are some common foods that cause Food Allergy? Almost 90% of Food Allergies are triggered by protein-rich foods such as:

• Fish such as bass, flounder, and cod,
• Shellfish such as lobster and shrimp,
• Peanuts,
• Tree nuts such as walnuts and almonds,
• Wheat,
• Milk,
• Soy,
• and Eggs.

These foods are all legally considered “major food allergens” and should be avoided by sufferers of Food Allergies.

For more information, visit foodsafety.gov or the FDA.  Additional source:  foodintol®.

Mother’s Day is this Sunday, so it seems fitting to discuss food safety issues that are mom-specific.  Most women know that there are some foods that you should be careful with, and others you should avoid all together.  However, many don’t know why.  Pregnant women have naturally suppressed immune systems.  This increases the likelihood that the baby will not be rejected by the mother’s immune system while it is developing inside her.  Because their immune systems are weaker, pregnant women are more susceptible to foodborne illness than their non-pregnant counterparts.  Below, you will find an excellent list, compiled by the FDA, that lists foods to avoid and others labeled “Proceed with Caution.”

DON’T EAT:

• Soft cheeses made from unpasteurized milk:  Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco.  Why? They may contain E. Coli or Listeria.  Instead eat:  Hard cheeses such as cheddar, Swiss, Parmesan, and others made with pasteurized milk.
• Raw cookie dough or cake batter.   Why? Raw cookie dough and cake batter may contain Salmonella.  Instead eat: baked cookies and cakes.  And don’t lick the batter spoon!
• Fish high in mercury: swordfish, shark, king mackerel, golden and white snapper.  Why? High levels of mercury can damage the immune and nervous system.  Instead eat: fish and shellfish with lower mercury content, such as shrimp, salmon, pollock and catfish.
• Raw fish and shellfish: such as sushi, oysters, and clams.  Why? May contain parasites or bacteria.  Instead eat: fish and shellfish that have been properly cooked to 145ºF.
• Juice or cider that is unpasteurized: like fresh-squeezed.  Why? May contain E. Coli. Instead drink: Fully pasteurized juice, or bring fresh squeezed juice to a rolling boil for at least 1 minute before consuming.
• Unpasteurized milk.  Why? May contain bacteria such as campylobacter, E. Coli, listeria, or salmonella.  Instead drink: pasteurized milk.
• Salads made in a store.  Why? May contain listeria.  Instead eat: salads prepared at home.  Separate ready to eat and raw food items.  Cook thoroughly the items that require cooking, then chill before tossing salad together.
• Raw or undercooked spouts such as alfalfa, clover, mung bean, and radish.  Why? May contain E. Coli or salmonella.  Instead eat: thoroughly cooked sprouts.

PROCEED WITH CAUTION:

• Processed meats such as cold cuts, hot dogs, sausage, poultry, and other lunch meats.  Why? May contain listeria.  What to do: even if meats are labeled as thoroughly cooked, be on the safe side and bring all processed meats to a “steaming hot” temperature before consuming.
• Eggs and egg products.  Why? Undercooked eggs may contain salmonella.  What to do: cook eggs until yolks are firm.  Cook foods containing eggs to 160ºF before consuming.
• Fish. Why? Fish may contain parasites or bacteria.  What to do: cook fish to 145ºF.
• Ice cream.  Why? Homemade ice cream may contain uncooked eggs which may contain salmonella.  What to do: Make ice cream with a pasteurized egg product then heat the mixture thoroughly.
• Meat: beef, veal, lamb, pork, and all ground meats.  Why? Undercooked meat may contain E. Coli.  What to do: Cool beef, veal, and lamb steaks and roasts to 145ºF.  Cook pork and ALL ground meats to 160ºF.
• Meat spreads such as pate.  Why? Unpasteurized versions of meat spreads and pate may contain listeria.  What to do: Stick with store-bought versions, which are safe.
• Poultry and stuffing.  Why? Undercooked meat may contain bacteria such campylobacter or salmonella.  What to do: Cook all poultry to 165ºF.  Be on the safe side and cook stuffing separately.
• Smoked seafood.  Why? Refrigerated versions are not safe unless they have been cooked to 165ºF.  What to do: Eat canned versions, which are safe, or cook fish to 165ºF before consuming.