There’s nothing quite like gulping down that first spray of milk at 5 o’clock in the morning—straight from the cow. While some associate drinking unpasteurized, or “fresh” milk, with fond memories growing up on the farm, others gag at the thought. But whether or not you have experienced the sensations of unpasteurized milk, the debates on its safety have some in an uproar.

Many people argue that unpasteurized milk is healthier than pasteurized milk because pasteurizing kills the “good” bacteria present in milk. But others, like the Centers for Disease Control and Prevention (CDC), refute this argument, explaining that pasteurization does not kill all forms of bacteria, only the disease-causing ones.

In fact, in today’s Washington Times, Stephen Dinan reports, “Fresh milk is 150 times more dangerous than pasteurized milk.” And there’s decent evidence to back it up. A 13-year review shows that in states where raw milk is available to consumers, dairy-related disease outbreaks happen at twice the rate. Not only that, but these types of diseases are more dangerous and, according to the study, caused 200 out of 239 hospitalizations.

So next time you think about enjoying another spray of milk, think twice.

–Aubrey Pontious

Sources: Washington Times, CDC.gov

My nine-year old Boston Terrier sits like a human, behaves like a human, and even has his own dedicated place on the living room couch. He’s basically my mute, furry little brother. I know that many people have similar relations with their pets, and while we say Fido is an important member of the family, do we treat him like family when it comes to his food and food safety issues? Veterinarians say that we should pay closer attention to what and how we feed our pets because our own health is also on the line.

What if somebody forced you to eat off the same dirty dish every day? Most people wouldn’t stand for this type of treatment, and your pet shouldn’t either. The bacterial microbes found in our pets’ mouths are often transferred to their food and water bowls, creating a breeding ground for bacteria to grow. This bacteria can potentially make your pet ill, and it could also harm you. It is wise to wash your pet’s food dish between every meal and clean their water bowl every few days.

When handling pet food, we should also remember to wash our hands before and after just like we do when preparing and eating our own meals. Why? Pet food is not immune from possible contamination caused by bacteria and other harmful microorganisms, such as Salmonella. We wouldn’t want to make our pets sick by feeding them contaminated Milk Bones. In addition, if the food is somehow already contaminated, washing hands prevents us from falling ill.

However, even if we take great care in how we feed our furry friends, we should also take note of what we feed them. Arguments for and against sharing table scraps are both compelling; however, if we do choose to stick to canned or bagged pet food, we should follow veterinary recommendations, make sure that the products contain needed nutrients, and take note of recalled pet products. The Humane Society keeps a regularly updated list of recalled pet food products found here.

In addition, we should be mindful of how we store pet food. Leftovers from moist foods, like canned kitty or dog chow, should be refrigerated promptly or discarded. Dry pet food and treats should be stored in a cool, dry place (under 80 degrees F). It’s best if the food is kept in the original bag but placed inside of a clean plastic container with a lid. Remember to wash this container regularly as well.

In sum, food borne illnesses can affect all living things, and your pets rely on you to keep them protected from harmful bacteria.

–Madelyn Tucker

Sources: foodsafety.gov, humanesociety.org

It’s Christmas and you want to spend your precious days off in your pajamas wrapping presents and making cookies.  Nobody blames you for that!  But if you are the kind of person whose cookie dough never makes it to the oven because you opt for savoring every morsel raw rather than cooked, there might be a problem.  Then again, there might not.

When it comes to eating raw cookie dough, there seems to be a debate in the food safety world.  Some argue that you should not, under any circumstances, eat food that contains raw eggs because there is always a risk of Salmonella enteritidis, a strain of bacteria that causes foodborne illness which can sometimes become serious, especially for children, pregnant women, people with chronic illnesses, and the elderly who are highly susceptible because of their impairment of immune responses.

Others, however, think that because the chances of coming across an egg contaminated with Salmonella is so rare, you should be able to consume foods made with raw eggs freely, even if you are taking a chance.  To give you an idea of the risk you are taking, statistics show that “only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain [Salmonella] is extremely small – 0.005% (five one-thousandths of one percent).  At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.”  And even if you do encounter an infected egg, you still might not even become sick.

So what does this mean?  Simply, it means make your choice.  If you are worried about Salmonella, simply refrigerate your eggs, cook them thoroughly when you use them, and don’t eat them raw.  If you’re up for the risk, eat away.  Just don’t blame me when you have a run-in with Salmonella enteritidis during your vacation—or in the next 84 years.

–Aubrey Pontious

This is me. Well not really, but you can imagine what it would be like if it was . . .

Sources: farmprogress.com, incredibleegg.org, plosone.org

‘Tis the season to be jolly, but being jolly is not so easy when dealing with symptoms like diarrhea, abdominal cramps, nausea, and vomiting. People often mistake symptoms like these for “the stomach flu” because they don’t associate these types of symptoms with food eaten 2-3 days prior to getting sick. StateFoodSafety.com’s food safety students know, however, that there is no such thing as the stomach flu. In fact, the most likely culprit of gastrointestinal distress is foodborne illness (or “food poisoning,” if you want it to seem more exciting). Because they are often mistaken for our imagined foe, the stomach flu, very few cases of foodborne illnesses are ever reported. The Centers for Disease Control and Prevention (CDC) estimate that “each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.”

You would think that with all of the medical advances in the world today that foodborne illnesses wouldn’t be such a problem, but despite the attention that has been placed on food safety in recent years, Americans continue to suffer. The National Environmental Health Association states that “although significant advancements have been made over the last 20 years to educate food service workers about safe food handling practices, there has been no change since 1984 in the top 3 causes of foodborne illness: … poor personal hygiene, improper holding temperatures, [and] improper cooling procedures.”

Facts like these illustrate the necessity of learning proper food safety practices. Whether you work in the restaurant industry or cook for your family, an awareness of food safety can keep customers and family members far from the exasperations caused by foodborne illness. The National Restaurant Association predicts an increase in restaurant dining with each coming year. Because most cases of foodborne illnesses come from restaurants, food safety education is a top priority. Although making food at home is typically safer when considering food safety, it is equally important to be well-educated in food safety practices when cooking food for yourself and those you love. This is especially true for households with small children, elderly family members, pregnant women, and patients with compromised immune systems.

Foodborne illnesses, although seemingly rampant, are simple to avoid if you know the causes: poor personal hygiene, lack of cleanliness in the cooking area, improper preparation of foods, and receiving food from an unsafe source. Thwarting these sources is vital. To do so, the CDC has provided these helpful tips:

1. Clean: wash hands, cooking tools (cutting boards, knives, and utensils), fruits and vegetables before preparing food.
2. Separate: Avoid cross-contamination by keeping raw meat and poultry far from other foods.
3. Cook: When cooking meat, poultry and eggs, do so thoroughly. Ground meat should reach an internal temperature of at least 160 degrees, and eggs should be cooked until the yolk is firm.
4. Chill: Separate leftovers into shallow containers and refrigerate promptly.
5. Report: Reporting foodborne illness to your local health department is an important way to keep you and the people in your community safe from additional foodborne illnesses, especially if a restaurant is suspected of improperly handling food.

By knowing and understanding the causes of foodborne illness and following these tips for prevention, you can practice safe food handling skills and get back to being jolly!

–Aubrey Pontious

Thanksgiving is over, and the leftovers are gone. It’s depressing. But who am I kidding?  Thoughts of Christmas sprang up as the last morsel of turkey hit my tongue. Even though December is still hours away, my mind already lingers fondly on fireplaces, It’s a Wonderful Life, and eggnog.

Although made-from-scratch eggnog may be one of those long-standing traditions you can’t do without, the fact is that this holiday treat is often made with uncooked eggs. And that is a definite concern. Yes, the eggs may look untainted, but don’t let their flawless shells fool you. According to the US Department of Agriculture (USDA), “Even grade A eggs with clean, un-cracked shells can be contaminated with Salmonella Enteritis bacteria.”

But don’t worry! There is a quick and easy solution that will keep you safe: just cook the eggs. I know it sounds crazy, but trust me. This simple step will not only keep you far, far away from bacteria this Christmas, but it will also allow you to enjoy your eggnog without fear.

Try this safe and delicious recipe found on the USDA’s website:

Holiday Eggnog

Ingredients

• 1 quart of 2% milk
• 6 eggs
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped
• ground nutmeg

Note: And no, a dash of rum won’t make it safe! Adding alcohol cannot be relied upon to kill bacteria.

Directions

1. Heat milk in large saucepan until hot (do not boil or scald).  While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar.
2. Gradually add the hot milk mixture to the egg mixture while continually stirring.
3. Transfer the mixture back to the large saucepan and cook on medium-low heat.  Stir constantly with a whisk until the mixture thickens and just coats a spoon.  The food thermometer should register 160° F.  Stir in vanilla.
4. Cool quickly by setting pan in a bowl of ice water or cold water and stirring for about 10 minutes.
5. Cover and refrigerate until thoroughly chilled, several hours or overnight.
6. Pour into a bowl or pitcher.  Fold in whipped cream.  Then dust with ground nutmeg and enjoy!

Calories: 135 per 1/2 cup

Cholesterol: 120 mg. per 1/2 cup

Yield: 2 quarts

Drink up!

-Aubrey Pontious

Photo Source

Source: FSIS.usda.gov